French Beef Dips

French Dip Sandwiches in the Crock Pot

Time: 10 minutes prep + 6-9 hours in the crockpot 
Recipe via: http://jamiecooksitup.net/2010/10/french-dip-sandwiches-in-the-crockpot/

Yield: 8 servings

1  3-4 pound beef roast

1  T olive oil

salt and pepper

2  1 oz packages Lipton Onion Soup mix

4  C hot water

2 beef bullion cubes

8  rolls (something with a good sturdy crust on it)

Provolone, Swiss or Mozzarella Cheese Slices (optional)

softened butter

1. Heat up a large skillet. Add the olive oil to the pan.

2. Sprinkle your roast with salt and pepper and place it in the pan. Let it get nice and seared on each side.

3. Place the roast in your crock pot. Sprinkle the Onion Soup mix over the top. 

4. Let your bullion cubes dissolve in the hot water and then pour it over the roast.

5. Put the lid on your crock and cook on high for 6-8 hours. Take the roast out and shred it 

up with a fork about 1 hour before you are ready to serve. Put the shredded beef back in the crock and let it cook in all those yummy juices for the last hour.  (I don't like my beef shredded so I just slice it thin)

6. Spread just a bit of softened butter on your rolls. Toast them on a griddle. Then add the meat and some cheese if you’d like.

7. Pour the hot juices left in the crock into small bowls for dipping.

Sauce 
via: BestBites.com

1/2 cup sour cream
1/2 cup mayonnaise
2-3 teaspoons fresh lemon juice
1 garlic clove, finely minced or pressed
2 tablespoons horseradish, more if desired
kosher salt and black pepper to taste

one onion, thinly sliced
soft white rolls or rye bread for serving

Instructions
Prepare sauce by whisking all ingredients together and refrigerate until ready to use.  For best results, make at least a few hours in advance, or up to a couple of days ahead of time.

Band Burgers or Peters Drive-in Burgers

This my own version of Peters Drive-in burgers .... Burgers have good flavour and stay moist  - I always have some made up in freezer - makes a meal in no time at all - saves the day!!!

Tube of pre-made hamburger patties from Costco (24 in pkg)

Sauce: (is enough for 28 hamburgers)

1 1/2 c ketchup

1 1/2 c water

4 tbsp brown sugar

1/4 tsp dried mustard

1/8 cup BBQ Sauce

1 med onion grated

Salsa (optional)

Bake hamburgers in oven @350*

Boil sauce and pour over hamburgers
I made freezer bag packets of 6 burgers per packet 
and used about 1 1/2 cups sauce for each packet of 6 burgers 
Can freeze in portion sizes until needed

Cook 15 - 20 min @ 350*

Or heat in crockpot 

Slow Cooker Beef Pot Roast

Cooked this roast for the first time on Sunday and loved it!!
Great flavor - Love that I could fix it and "forget it"!!
This may well end the ongoing - "how to cook a roast"
debate between me and my husband, however... maybe not!!

http://allrecipes.com/recipe/slow-cooker-beef-pot-roast/photo-gallery.aspx

There is also a great video of this on the site!!

Submitted By: Chef John
Prep Time: 20 Minutes
Cook Time: 6 Hours 30 Minutes
Ready In: 6 Hours 50 Minutes
Servings: 8

"Impossibly tender beef pot roast with carrots, mushrooms and onions. It's easy in the slow cooker. The key is searing the meat first."

1 (5 pound) bone-in beef pot roast

salt and pepper to taste

1 tablespoon all-purpose flour, or as needed

2 tablespoons vegetable oil

8 ounces sliced mushrooms

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon butter

1 1/2 tablespoons all-purpose flour

1 tablespoon tomato paste

2 1/2 cups chicken broth

3 medium carrots, cut into chunks

2 stalks celery, cut into chunks

1 sprig fresh rosemary
2 sprigs fresh thyme
 

1.    Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.

2.    Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.

3.    Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.

4.    Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.

5.    Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.

6.    Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.

7.    Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.

8.    Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.

9.    Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

No Peek Beef Tips

Recipe by Real Mom Kitchen at http://realmomkitchen.com/14011/no-peek-beef-tips

Super easy meal!!
You can serve this over noodles, rice, or mashed potatoes – whatever you prefer.
    2 lb beef tenderloin tips or stew meat
    1 (10.5 oz) can cream of mushroom soup
    1 packet brown gravy mix
     1 packet dry onion soup mix
      1 cup water or ginger ale soda

1.   Preheat oven to 300 degrees.
2.   Place the meat into a 9 x 13 inch baking dish.
3.   In a bowl, combine the mushroom soup, brown gravy, onion soup, and water/ginger ale.
4.   Pour the soup mixture over the beef. Cover pan with aluminum foil.
5.   Place in the oven at 300 degrees and bake for 3 hours. Here is the important thing - leave this in the oven for the whole 3 hours. No removing the foil to peek on the beef until the 3 hours is up!
6.   Carefully remove foil. It will be steamy and you don't want to get burned! Let sit for a few minutes to cool and serve over cooked rice, egg noodles, or mashed potatoes. Serves 6-8

Crock Pot Beef and Broccoli

 

http://www.bsrecipe.blogspot.ca/2012/04/crock-pot-beef-and-broccoli.html

AMAZING! Super easy and super tasty. Never pay for take out again because this is better (and you know what is actually going into it) ... way better! It made a TON of sauce. But really, who doesn't love sauce. Next time though, I would probably half the sauce recipe (the recipe below is the whole sauce recipe).

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice
Mushrooms (opt)

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consommé, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine.
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

*Opt - can of beef broth mixed with one envelope of beefy onion soup mix, delicious!! :)

*Consumme is similar to beef broth. You can use beef stock, beef broth, or take 2 beef bullion cubes and dissolve in 1 cup warm water. You will need to taste and adjust seasoning for saltiness.

Flank Steak with Creamy Mushroom Sauce

Beef  + mushrooms + sour cream = Happiness

http://www.tasteandtellblog.com/2011/04/flank-steak-with-creamy-mushroom-sauce/ adapted from
Cooking Light Annual Recipes 2008

serves 2-4

1 (1 pound) flank steak, trimmed
salt and pepper
cooking spray
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 cup chopped onions
4 ounces mixed mushrooms, sliced
1/3 cup water
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon chopped fresh thyme
1/4 cup low-fat sour cream

Preheat broiler.

Season both sides of the steak with salt and pepper.
Place steak on a broiler pan sprayed with cooking spray.
Cook in preheated broiler for 6 minutes on each side, or until desired doneness.

Let rest 10 minutes.

Meanwhile, heat the olive oil and butter in a large saute pan.
Add the onion and cook until soft, 3-5 minutes.
Add the mushrooms and cook until tender.
Stir in the water, mustard, Worcestershire sauce and thyme.

Cook for 2 minutes.
Turn off heat and stir in sour cream.
Cut steak diagonally across the grain into slices.
Top with the mushroom sauce.

Root Beer Roast

Recipe via:
http://bellesbazaar-heather.blogspot.com/search/label/Main%20dish-Meat


Get a roast and put it in the crockpot.

Put on onion soup mix and 12 ounce can of coke or dr pepper or sprite or root beer. I used diet root beer.
It was still awesome.

Add potatoes and carrots.

Cook overnight and when you come home from church, you will be so hungry you'll have few bites before dinner!

Add these rolls and you're good to go!
 http://bellesbazaar-heather.blogspot.com/2011/07/comfort-me-comfort-food.html

Swiss Steak

Recipe via http://www.wizardrecipes.com/recipes/swiss+steak.html

Ingredients

• 2 lb. Round steak

• 2 1/2 cups stewed tomatoes

• 1 onion, sliced

• 2 stalks celery, chopped

• 1 chopped green pepper

• 1 Tbs. Worcestershire sauce

    squirt of hot sauce

• 1/8 tsp. Pepper

• Paprika

• oregano

• 1 tsp. Vinegar

• 2 garlic cloves, minced,

• 2 Tbs. ketchup

• 2 Tbs. Brown sugar

• 1 tsp. Salt

• 6 Tbs. Flour

How to make Swiss Steak

• Pound about 6 Tbs. Flour into sides of steak.

• Brown steak in hot fat in a skillet.

• Add all ingredients. Cover.

• Cook over low heat or in the oven at 300* for about 2-2 1/2 hours or until tender

• . Uncover last 15 minutes to cook down to a thick sauce

**Can cook on top of stove on low heat or in electric fry pan or crockpot on low

Make mashed potatoes or baked potato, add a vegetable and there's your dinner

Mom's Dumplings

Recipe via Mom Pallett

2 cups of white flour
4 tsp. baking powder
1 tsp. salt
4 tbsp. soft margarine or butter (optional)
1 cup of milk (or more)
1 tbsp parsley flakes if desired


Method:
1.Combine flour, baking powder, and salt in a bowl.

2.Cut in butter that's been kept at room temperature or use soft margarine.

3.Stir milk lightly into the flour mixture with a wooden spoon and adjust amounts to make sure that you have a moist dumpling dough.
 4. Drop by tablespoonfuls on top of boiling meat or vegetables, not in the liquid. Cook with lid on for 15 minutes. Do not remove the cover until dumplings are done.
With a slotted spoon remove dumplings to heated bowl or plate.

Dumpling Cooking Tips
•Make sure your soup or stew is on a gentle simmer. The liquid does not have to be boiling to achieve tender dumplings. Remember that pot temperature rises with the lid on and you don't want the contents to stick and burn.

•Drop dumpling dough into the liquid by teaspoonfuls or for larger dumplings use a tablespoon. There's no need to worry about shaping perfect dumplings because they will puff up as they cook. Cover your pot with a lid so that the dumplings can steam.

•Check your dumplings after 10 minutes. You can use a knife to cut a slit in one dumpling to check inside.

Cook until dumplings are no longer raw in the middle. You are now ready to serve your chicken and dumplings or soup and dumplings. Ladle into serving bowls, including a dumpling or two per bowl.

If you like a little sweet with your meat, add:

Raisin Dumplings
•1/2 cup of raisins
•1 tsp chopped onion
•1 tbsp. chopped pecans

Sweet Drop Dumplings
These dumplings go well with beef dishes
•1/4 cup of raisins
•1/4 cup of apples
•dash of cinnamon

For Chicken or Turkey Dishes, add Peaches or Mangos to Your Dumpling Recipe
•1/4 cup of raisins
•1/4 cup of chopped peaches or mangos

Steamed dumplings are a wonderful compliment to homemade soups and stews, adding extra wholesomeness, texture, and taste. The next time you're wondering what to serve with that chicken dish or beef stew, pop some dumplings "under the hood" for hearty, down-home goodness

The Perfect Pot Roast and Mashed Potatoes!

picture courtesy of The Pioneer Women.


Recipe via iheartnaptime.blogspot.com/
Okay so most of you probably know The amazingly talented Pioneer women…and if you don’t you are REALLY missing out! Her cookbook is one of my favorites, and every recipe I have tried has been amaaaazziinnggg!!
Now that it is getting cooler, I cannot wait to make this pot roast again! Seriously it is to die for! Give it a try- you will NOT be disappointed!
The Perfect Pot Roast!  from The Pioneer Women thepioneerwoman.com/

•1 whole (4 To 5 Pounds) Chuck Roast
•2 Tablespoons Olive Oil
•1 whole Onion
•6 whole carrots
•Kosher Salt
•Pepper To Taste
•2 cups To 3 Cups Beef Stock
•3 sprigs Fresh Thyme, or more to taste
•3 sprigs Fresh Rosemary, or more to taste
(I left out the thyme and rosemary once and it still tasted great!!)

Preparation Instructions
First generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

The Pioneer Women’s Mashed Potatoes

… These are literally to die for and worth EVERY calorie!! If you’re going to make an amazing roast, you might as well make delicious potatoes too!
I just adjusted a few things…

Ingredients
•5 pounds Russet Or Yukon Gold Potatoes
•1/2 cups Butter (Optional - Add some minced garlic to butter and saute)
•1/2 package (8 Oz.) Cream Cheese, Softened
•½ cups (to 3/4 Cups) Half-and-Half
•½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
•½ teaspoons (to 1 Teaspoon) Black Pepper

Preparation Instructions
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

For the gravy I used the drippings from the pan and added about a cup of rue. I brought it to a soft boil stirring continually and added s & p to taste!

There you have it The Perfect Pot Roast and Mashed Potatoes! mmm…

Hearty Beef Stew

Recipe via The Brown Eyed Baker (Adapted from America’s Test Kitchens)

Ingredients:
3 lbs. beef chuck roast, trimmed and cut into 1 1/2 in. cubes
Salt and ground pepper
3 tablespoons vegetable oil, divided
1/4 teaspoon salt
2 medium onions, chopped (about 2 cups)
3 medium garlic cloves, minced
3 tablespoons unbleached all-purpose flou
1 cup dry red wine (I substituted 1 cup beef broth + 2 teaspoons red wine vinegar
2 cups low-sodium beef broth
2 bay leaves
1 teaspoon dried thyme
4 medium red potatoes, peeled and cut into 1-in. cubes
4 large carrots (about 1 lb.), peeled and sliced 1/4 in. thick
1 c. frozen peas


Directions:
1) Dry beef throughly and season generously with salt and pepper.

2) Heat 1 tablespoon oil in heavy-bottomed pot over medium high heat. Add half the meat so that pieces are not touching and cook not moving until brown (about 2-3 min). Use tongs and rotate pieces until all sides are browned (about 5 additional min.). Transfer beef to medium bowl and add another 1 tablespoon oil to pan, repeating previous steps with other half of beef.

3) Reduce heat to medium and add remaining 1 tablespoon oil to now empty pan and swirl to coat bottom. Add onions and 1/4 tsp salt and cook, scraping bottom of pan for brown bits until softened (about 5 mins). Add garlic and continue to cook for 30 sec. Stir in the flour and cook until lightly colored (1-2 min.). Add wine, scraping the bottom and stiring until thick and flour is dissolved.

4) Gradually add the beef broth, stirring constantly, scraping up the remaining browned bits on bottom of pan. Add bay leaves and thyme and return to simmer. Add beef, return to simmer, reduce heat to low, and cover. Simmer for 1 hour.

5) Add potatoes and carrots, leave uncovered, increase heat to medium and cook for additional hour. (After adding the carrots and potatoes is when I added a slurry of approximately 1/4 cup broth and 1 tablespoon flour – whether or not to add this would be based on personal preference and how thick or thin you like your stew sauce!)

6) Add the peas, reduce heat to low, cover and simmer for 5 min.

7) Discard bay leaves, adjust seasoning and serve immediately.

Mom's Beef Stew

This one's for you Monica!
Recipe via Great Grandma Pallett
Stewing beef
Flour
Salt & Pepper to taste
Garlilc
Onions
Celery
Carrots
Potatoes
Peas
Water to cover

Cut stewing beef into bite size pieces
Put flour in bag – add stewing beef – shake to coat beef
Heat oil in pan
Add floured beef and onion and brown

Put browned beef mixture into pot or crockpot
Add celery, carrots, potatoes
Add water to cover
Simmer until done
Add peas at end

To make gravy:
    Mix flour and water and add to stew mix in to make gravy

Sweet 'N Sour Sauce

Recipe via Shelly

2 cups brown sugar - packed
2 tsp flour
1/2 cup vinegar
1/3 cup water
2 TBSP soya sauce
2 TBSP Ketchup

Makes 3/4 cup sauce
Can just pour over chicken / ribs / meatblalls
or just cook sauce in pot first and serve over rice

Beef Stir Fry

3/4 cup orange juice
1 TBSP cornstarch
3 TBSP Soy Sauce
1 tsp ginger
1/4 tsp garllic
1 tsp white vinegar


1 TBSP cooking oil
1 lb Sirloin steak


1 TBSP cooking oil
1 medium onionm, sliced thin
2 carrots, sliced thing
2 cups broccoli florets
1 TBSP orange peel, finely grated


1 medium orange, peeled and divided


Method:

• Stir orange juice into cornstarch in small bowl.  Add soy sauce, ginger, garlic and vinegar.  Stir.  Set aside.
• Cut beef across grain into strips 3 mm thick
• Heat wok or large frying pan on medium-high heat until very hot.  Add 1 1/2 tsp of first amount of oil.  Add 1/2 of the beef.  Stir-fry 2-3 minutes until beef reaches dewired doneness.  Transfer to plate.  Repeat with remaingin first amount of cooking oil and beef.  Transfer to plate.
• Heat second amount of cooking oil in wok.  Add onion and carrot.  Stir-fry for about 3 minutes until tender crisp.  Add broccoli and orange lpeel:n sitr-fry until vegetables are tender.  Add beef and orange.  Stir together until mixed.
• Stir cornstarch mixture.  Stir into beef mixture and simmer until thickened.
• Serves 4.