Beef, Dinner

Crockpot Beef Stroganoff

Beef Stroganoff

With our son home for winter break we asked him if there were any special meals he might want prepared.  First up was spaghetti with bread crumbs and olives, then his favorite – pork tenderloin with prosciutto and lemons and then finally this one.  This is adapted from Paula Deen’s recipe and was in one her original magazines which we have kept.  We have made this so many times and it never fails to please us.  Hubby stopped in at lunch time to throw this together and by dinner time it was ready.  He heads back on Sunday and it will be back to cooking for two unless our daughter drops in.  We have to find out what her favorite meal is.  What is yours? 

 2 lbs. beef tips 1 large yellow onion, chopped 1 can golden mushroom soup 1 can cream of onion soup – ( you can find at Walmart) 1 (8oz) can sliced mushrooms, drained 1 tsp. pepper 1 (8oz) cream cheese 1 (8oz) carton sour cream 1 (16oz) package of egg noodles, cooked and hot In a slow cooker combine beef tips, onion, onion soup, mushroom soup, mushrooms, and pepper. Cover and cook on high for 8 hours (it only took me 6 hours when I prepared this). When done cooking, stir in cream cheese and sour cream and mix until combined. Serve over hot cooked noodles.
Beef, Dinner

Beef Stew

With the official start of winter in just a couple of days our dinner thought turn to something hearty.  What is more hearty and comforting than beef stew.  
This is a pretty easy recipe hubby threw together last Saturday.  Who can resist a dinner with almost all your food groups in one dish.  Give this a try this week as we ramp up to Christmas.
Crock Pot Beef Stew
Ingredients
1-1/2lbs stew meat, cut into bite sized pieces
1lb white potatoes (about 1 large potato,) peeled then chopped
8oz whole mushrooms, cut into quarters or sixths if large
2 carrots, chopped
2 ribs celery, chopped
1 onion, chopped
3 cloves garlic, minced
3 Tablespoons tomato paste
1 Tablespoon gluten-free Worcestershire sauce (I like Lea & Perrins)
1 teaspoon salt
3/4 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon dried rosemary
1 bay leaf
32oz gluten-free beef broth
1/4 cup gluten-free or all-purpose flour (dish will not be GF if using all-purpose flour)
1/2 cup frozen peas
Directions
Add ingredients from stew meat to beef broth into a 6-quart crock pot then cover and cook on low for 6-8 hours, or until meat is tender (mine took 6 but it will depend on how big your stew meat is cut.) I added everything to the crock pot the night before then popped into the crock pot base in the morning and turned it on.
Add flour to a bowl then add a ladleful of cooking liquid and whisk until smooth. Pour back into crock pot then stir well to combine and cook on high for 30-45 more minutes, or until broth has thickened (Note: broth will continue to thicken while cooling.) Add peas then let sit until heated through, 5 minutes, before serving.
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One Pot Chicken Pesto Pasta

Another one pot wonder hit the table last week and if you were following my Instagram account I tried to show this recipe in a story.  I used step by step pictures and then the final project.  I am sure people were peeking in along the way but probably did not see the whole production process.  What they could tell was how good this recipe was.  

I surprised the hubby with this following his lawn mowing activities.  Needless to say that we really didn’t sit down until about 7:15.  He had been traveling and I didn’t get home until about 5 or after.  This came together in about an hour total with the prep time and all.  A great quick meal for the 2 of us.

Ingredients

1 tablespoon olive oil
1 package (16 oz) boneless skinless chicken breasts, cut into 1/2-inch pieces 
1/4 teaspoon salt
1/4 teaspoon pepper 
1/4 teaspoon garlic powder
3 1/2 cups  reduced sodium chicken broth (from 32-oz container)
8 oz uncooked Rotelle  (Cork-screw shape)pasta (about 3 cups)
4 oz (half of 8-oz package) cream cheese, cut into 1-inch cubes
1/2 cup refrigerated basil pesto (from 7-oz container)
1 package (8 oz) fresh spinach, coarsely chopped
1/4 cup chopped fresh basil leaves
2 tablespoons shredded Parmesan cheese 
In 5- to 5 1/2-quart Dutch oven, heat oil over medium-high heat; season chicken with salt, pepper and garlic powder. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. With slotted spoon, transfer to plate, and keep warm.

Add chicken broth and pasta to Dutch oven; heat to boiling over high heat. Reduce heat to medium; simmer 12 to 14 minutes, stirring occasionally, until pasta is al-dente and most of liquid is absorbed.

Add cream cheese and pesto, stirring frequently, until cheese is melted. Stir in chicken; cook 1 to 2 minutes, stirring occasionally, until chicken is heated through.

Gradually stir in spinach until starting to wilt. Just before serving, garnish with basil and Parmesan cheese.
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Linguine and Shrimp Scampi

“Joanne, what do you want for dinner?”  “Do you have any plans?”  “Will go with what your thinking”.  Three basic questions or statements that I hear quite often.  Well, guess what…I had a plan and it came out great!  
Even recuperating from knee surgery that took place just over a week ago I pulled off a great dinner and a dessert.  (Paid for it the next day….)  We had shrimp in the freezer and all of the ingredients on hand.  We even had the dessert ingredients on hand too.  (Posting at a later date)
Sauteing the shrimp in butter and olive oil.
Ingredients

Vegetable oil 
Kosher salt 
1 1/2 pounds linguine 
6 tablespoons (3/4 stick) unsalted butter 
5 tablespoons good olive oil 
3 tablespoons minced garlic (9 cloves) 
2 pounds large shrimp (about 32 shrimp), peeled and deveined 
1/2 teaspoon freshly ground black pepper 
3/4 cup chopped fresh parsley 
Grated zest of 1 lemon 
1/2 cup freshly squeezed lemon juice (4 lemons) 
1/2 lemon, thinly sliced in half-rounds 
1/4 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. 

Adding in spices, lemon juice and zest

Combined with linguine 

Beef, Dinner

Beef Bourgenioun

Did this recipe and picture we saw on Instagram ever look delicious!  It is a Julia Child recipe that was recreated by Cafe Delights.  So I gathered all the ingredients and prepared it one Sunday afternoon as the snow was falling outside.  The smell was wonderful as it cooked all afternoon.  We served this over rice and I would suggest large bowls as it is very juicy.  A great weekend dinner on these lingering cold nights. 

Ingredients

1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine like Merlot, Pinot Noir, or a Chianti — for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bullion cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
2 tablespoons butter
1 pound fresh small white or brown mushrooms, quartered

Stove Top Beef Bourguignon directions:

In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.

Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.

Garnish with parsley and serve with mashed potatoes, rice or noodles.
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Skillet Ravioli Lasanga

Ever sit and think about the ingredients you have on hand and wonder “what can I make with this”?  I knew I had sausage and frozen ravioli  in the freezer.  So I added these ingredients into the Yummly app and found this Skillet Ravioli Lasanga.  A quick stop at store for ricotta and within a half hour  we had dinner on the table.  This is a quick and hearty meal for a busy weeknight. Give it a try and tell me what you think. 
1 lb. Hot Italian sausage, casings removed
2 c. marinara
1/2 c. water
1 lb. cheese ravioli
1 1/2 c. ricotta
1 large egg
kosher salt
Freshly ground black pepper
1 c. shredded mozzarella
Heat broiler. In a cast-iron or ovenproof skillet over medium-high heat, cook sausage until browned and no longer pink, breaking it up with the back of a wooden spoon, 6 to 8 minutes. (Drain fat, if desired.) Add marinara and water to pan and bring to a simmer. Add ravioli and let simmer until ravioli is tender and sauce slightly thickens, 10 minutes.
Meanwhile, in a medium bowl, stir together ricotta and egg and season with salt and pepper. Drop spoonfuls of ricotta mixture all over the ravioli and let cook, 3 minutes.
Sprinkle mozzarella all over, then transfer skillet to oven and broil until cheese is golden, 3 minutes. Let cool, 10 minutes, then serve.

Beef, Dinner

Meatball Stroganoff Casserole

This recipe kept popping up in my Facebook feed. I would click on it and save it, but that was about it. So just before New Year Eve I decided to give this a try and it didn’t disappoint me or the entire family. While I was out shopping for my Prime Rib dinner I found the ingredients that I need for this little gem. Our daughter’s boyfriend was driving up from Connecticut for the weekend and wouldn’t make it for dinner, but there definitely was enough left over.
This reminds me of a cross between Swedish Meatballs and Beef Stroganoff. Mix it in one pot, place in a casserole and your all set for a hardy dinner. Thanks Pillsbury!

Ingredients

1 bag (12 oz) uncooked extra-wide egg noodles (about 7 cups)
1/4 cup butter
2 packages (8 oz each) white mushrooms, sliced
1/2 cup chopped onion
1/4 cup all-purpose flour
1 carton (32 oz) beef flavored broth
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, softened and cut into small cubes (I used low fat)
1/4 cup heavy whipping cream
1 package (22 oz) frozen cooked beef meatballs, thawed
Chopped Italian (flat-leaf) parsley, if desired

Directions

Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray; set aside. Cook and drain noodles as directed on package, using minimum cooking time. Drain; set aside.

Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Add mushrooms and onion; cook 3 to 5 minutes, stirring occasionally, until onions are tender. Sprinkle flour on top of mushrooms and onions; stir well.

Gradually stir in beef broth; add Worcestershire sauce, salt and pepper. Heat to simmering, stirring occasionally; cook 3 to 5 minutes or until mixture is slightly thickened. Stir cream cheese into hot broth mixture, stirring constantly with whisk until cream cheese is mostly incorporated (small pieces of cream cheese may remain but will incorporate in baking). Remove from heat; stir in whipping cream.

In baking dish, add noodles, sauce and meatballs, carefully mixing to coat. Cover; bake 30 to 35 minutes or until sauce is bubbling and casserole is heated through. Stir; cool 10 minutes. Stir before serving; garnish with parsley.