Easy Chili

February 18, 2009

imag0036One Pot Meal

1 ½ pounds ground beef
1 cup chopped onion

Brown ground beef and onion in skillet.

Stir in:
1 can diced tomatoes
1 can (6oz) tomato paste
1 can (15oz) drained kidney beans
2 teas. sugar or Splenda
2 teas. chili powder, less if desired-but then reduce on sugar
1 teas. salt
½ cup water

Heat to boiling and then lower to simmer. Cook, uncovered, for 15
minutes or more (the longer you cook it, the better it tastes). Stir
frequently. Serves 4 to 5.


Moroccan Meatballs

February 18, 2009

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1 lb. Ground Round Beef
1 Egg, (or 2 Egg Whites)
½ teaspoon Chili Powder
2 Onions, minced
½ cup Fresh Parsley, chopped
Salt and Pepper to taste
16-oz. can Tomatoes, broken up well
½ teaspoon Curry Powder
½ teaspoon Cinnamon
1 teaspoon Cumin Seeds (or ½ teasp. ground)

Combine ground round with eggs and chili
Powder. Add about ¼ cup of minced onions.
Add parsley, salt and pepper and mix lightly.
Shape into 16 small meatballs. Brown in non-
stick skillet. Drain and discard any fat. Stir
in remaining ingredients. Cover and simmer
10 minutes, stirring occasionally, until nearly
all liquid evaporates. SERVES: 4 as main
course.

Related:

World’s finest USDA Prime Steaks – MyButcher.com


Beef Stroganoff

February 18, 2009

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1 pound beef (trimmed and cut up)
1 package dry onion soup mix
One can cream of mushroom soup
1 cups of fresh mushrooms or one
4-ounce can drained mushrooms
1/2 cup of red wine
1 cup sour cream

Place meat, onion soup mix, cream
of mushroom soup, mushrooms,
and wine in Dutch oven. Bake all
afternoon well-covered at 200 to
250 degrees. Allow at least three
hours. The lower the temperature,
the longer it cooks, the more tender
the results.

Add one cup sour cream at serving
time. Serve over noodles or rice.
Serves 4.


Cousin Roberta’s Brisket

February 18, 2009

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(From Roberta Seidman)

Sauce:
Lipton’s Onion Soup Mix – 1 pkg dry mix.
1 Cup Ketchup
1 Cup Applesauce
1/2 Cup Orange Juice
½ Cup Sherry

Combine sauce in large bowl, and mix.
Select a nice cut of brisket or roast
enough to serve six people. Preheat
oven to 375. Brown the roast. Put in
pan and pour sauce over brisket.
Cover with foil and let cook
untouched for 2 to 3 hours in the oven. Turn down heat to 350 if top starts to burn.
Check roast and cook further until done, which might be
30 minutes longer, to an hour depending on the size of the roast.

Add 1/2 to 1 Cup water if sauce cooks down too much.

Another way to cook this is to put the brisket in a slow cooker. Pour in
sauce and let cook on high setting for at least 6 hours.


Beef Filets with Cognac Mustard Sauce

February 18, 2009

sauces
(From Grandma in Michigan. Sauce is also great with
Lamb.)

3 T Butter
1/4 C Heavy Cream
3 T Cognac
1 T Dijon prepared mustard
2 T Worcestershire sauce
Salt and Pepper to taste

Melt butter in pan, add other ingredients, bring to
boil; lower and simmer 3 minutes. (This recipe can
also be made in the pan containing brown drippings
from browning steak.)

Brown filets1-2 min.on both sides in a little additional
butter in a pan, then put steaks in a preheated 450-
500 oven on bake for @6-8 minutes or more,
depending on thickness, until finished cooking. This
way the steaks will retain their pink color throughout
the center without drying out on the outside.


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