Beef Dishes

Beef Dishes

Slow Cooker Beer Roast

1 12 oz beer 1 envelope Lipton Onion Soup Mix
1 envelope brown gravy mix
1/3 cup flour 2 1/2-3 lbs. round roast

Mix beer, soup, and gravy in slow cooker. Cut roast into 1 1/2 inch cubes and shake with flour in ziploc bag. Add roast to slow cooker and gently stir to coat with liquid. Cover and cook on low for 8 hours. Serve with steamed rice or egg noodles. Make an Italian St. Louis style salad and it is perfect. This is a great fall meal and it is easy. It is finished while you are out all day!

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Beer Roast (Yummy!)

4lb. Boneless chuck roast
1/2 tsp. pepper
1/4 lb. butter or marg.
1/4 cup minced parsley
6 onions sliced
1 cup boiling water
1 can beer
2 tsp. salt
2 TB flour
1/2 tsp. sugar
1 Bay Leaf crushed
1/2 tsp. thyme
1 TB cider vinegar

Put margarine in large skillet and cook onions until yellow and slightly tender. Take out. Rub flour on roast and sear in skillet on both sides. Put meat in large roasting pan and place onions on top. Cover the meat and onions with all remaining ingredients. Cover and cook about 21/2 to 3 hours or until tender at 325 degrees. Make gravy with drippings.Enjoy!Crock PotSear meat as above and then do the rest in the crock pot. Leave cook at least 6-8 hours.
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Meatloaf

2 eggs beaten
2 lb lean ground beef
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1 cup water
1/2 cup Barbeque Sauce

Preheat oven to 375. In a small bowl, beat eggs lightly with a fork. Place beef, stuffing mix, beaten eggs, and 1/4 cup bbq sauce in a large bowl and mix until just blended (I use a wooden spoon, or mix by hand). Shape meat mixture into an oval loaf in a 13x9-inch baking dish. Top meatloaf with remaining 1/4 cup bbq sauce. Bake 1 hour or until cooked through (when the center has reached 160F).
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Awesome Pot Roast - Debbie

1 ranch packet (dry mix)
1 packet dry gravy
1 packet Good Seasonings Italian Dressing (Dry Mix)
1/2 cup water

Mix all the dry stuff together. Sprinkle and rub in around the roast. (No need to brown first). Set in crockpot. Put water all around the roast (not on top). Crockpot 8-10 hours. 9 is usually perfect. We use a small to medium size roast. Usually the seasonings are salty but I mix them all together and then I use about 1/2 of it and save the rest for another time.
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My family calls this Hamburger surprise but I have also been told it is Sheperd's pie. - Bobbie

1lb hamburger
2 cans of green beans(we use the kitchen sliced ones)
4 potatoes
1 onion(chopped)
1 bag of shredded cheese

Brown hamburger with onion. Cook potatoes and mash. Mix green beans and hamburger and onion. Let cook for a couple of minutes. Then put mashed potatoes on top of the hamburger green bean mixture. Then sprinkle enough cheese to coat top of potatoes. Cover and let cheese melt.
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Meatballs - Debbie

1 1/2 pds Ground Beef (lean) - Schnucks Ground Round is fav
3/4 cup breadcrumbs (Progresso's Italian Style)
1/2 cup milk
1 egg
1 tsp. garlic powder
2 TBSP parsley flakes
1 tsp. salt
1/2 cup parmesan cheese
Spaghetti Sauce 2 jars (Preggo with Mushrooms.. you can't taste the shrooms but it gives a great flavor, same goes for Preggo with Mushrooms & Green Peppers... rocks so much better than the original version)

Mix together & shape into golf ball size or little larger meatballs. Put on cookie sheet & bake 350 degrees for 8 minutes then turnover for another 5 or until browned slightly. Remove to strainer and rinse under water to remove excess grease. Squeeze each gently with paper towel to squeeze out grease and dry. Can be frozen in ziplock bag or cook in spaghetti sauce. To cook in sauce...simmer on low 4 hours in the crockpot or on high for 2 or more hours or until you're likeness. I always like to start it out on high for about 45 minutes and then I turn it down to low for a few hours.

Serve with spaghetti or in subs or buns with mozzerella cheese slices. Yum!
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Grandma's Goolash - Lindsey(I was trying to be creative since this recipe is my moms and Logan calls her Grandma)...LOL

1-2 lbs ground beef
1 box elbow mac.
2-3 can of tomato sauce (soup can size)
spices (I use garlic salt, oregano, parsley, and basil)
shredded cheese (I use cheddar)

Cook Noodles according to directions on box and drain.Brown beef and drain if needed (I use the lean beef so I don't drain it and it adds a little more flavor)Add spices of choice to the meat and mix it togetherAdd 2 cans of tomato sauce.In a casserole dish combine noodles and sauce/beef and mix it together. I then add another can of sauce and mix it up again. Top with shredded cheese. Bake at 350 for 30 minutes. This is one of Logan and Elliott's favorite things...which makes me love it even more b/c it is so simple to make.
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Sloppy Joes (no more Manwich) - Christine
Prep time: 10 min Ready in: 40 minCook time: 30 min Yields: 6 servings

1 pound lean ground beef
¾ cup ketchup
¼ cup chopped onion
3 teaspoons brown sugar
¼ cup chopped green bell pepper
½ teaspoon garlic powder
1 teaspoon prepared yellow mustard
salt to taste
ground black pepper to taste
1 package of buns

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.3. Serve on buns.
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Italian Beef Sandwiches - Jodi (crock pot version, so easy and so good)

4 lb. chuck roast
3 beef bouillon cubes
6 pepperocinis
1 can beer
2 cloves garlic (minced)
2 Good Seasons Italian dressing packets
1 package kaiser rolls
10 slices mozarella cheese

Trim fat from meat. Put meat and rest of ingredients in crock pot. Cook 5-6 hours on high. Served on kasier rolls with a slice of mozarella cheese. Serves 6-8
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ITALIAN MEATBALL SANDWICH CASSEROLE- Jodi (not the healthiest recipe, but it tastes very good. I also make these meatballs when I make spaghetti).

INGREDIENTS:
1/3 cup chopped green onions
1/4 cup Italian seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 (1 pound) loaf Italian bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon freshly groundblack pepper
2 cups shredded mozzarella cheese
3 cups spaghetti sauce
1 cup water
2 cloves garlic, minced

DIRECTIONS:1. Preheat oven to 400 degrees F (205 degrees C).2. Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees F (175 degrees C).3. Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.4. In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through.
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Cheddar Beef Enchiladas (allrecipes.com) - Jessica made these for Debbie & Kristina's meals. YUMMY!!

Submitted by: Stacy CizekRated: 5 out of 5 by 154 members Prep Time: 30 MinutesCook Time: 20 Minutes Ready In: 50 MinutesYields: 6 servings "'I created these enchiladas to satisfy several picky eaters in our house,' explains Stacy Cizek of Conrad, Iowa. 'They were an instant hit and are now requested at least once a week. I especially like that we can enjoy this meal twice by freezing half for a later (and busier) day."

INGREDIENTS:
1 pound ground beef
1 (1.25 ounce) package taco seasoning
1 cup water
2 cups cooked rice
1 (16 ounce) can refried beans
2 cups shredded Cheddar cheese, divided
10 (8 inch) flour tortillas
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup, undiluted

DIRECTIONS:1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes. 2. Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees F for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.

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Taco Casserole ~ Mary M.

1 lb. ground beef

1 c. water

2 cloves garlic, minced

1/2 c. taco sauce

2oz. sliced black olives

1 pkg. taco seasoning

Tortilla chips

8 oz. shredded cheddar

Preheat oven to 375 degrees. In a large skillet over medium heat combine garlic and ground beef and cook until browned. Drain fat. Stir in water, taco sauce, 1/4 c. olives and taco seasoning. Turn heat to low and simmer for 4-5 minutes. Lightly grease 9x13 baking pan and layer broken tortilla chips to cover bottom of pan. Cover with half of the meat mixture and sprinkle with 1 cup of cheese. Repeat using broken tortilla chips and the remaining meat and cheese. Cover pan with foil and bake for 25 minutes. Top with remaining olives.

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Beef Tips and Noodles

INGREDIENTS
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water 1 (16 ounce) package wide egg noodles

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well. Bake in a preheated oven for 1 hour. While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.

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Burgundy Beef - Debbie - my friend's recipe but it's really good


2 lbs. Top Sirloin Roast
1 Pkg. Onion Soup Mix
1 1/2 cans Golden Mushroom Soup
1/2 cup Burgundy Wine

Cut Beef into chunks (about 1 in. or so), mix all, bake covered at 325 for 3 hours. Serve over buttered extra wide egg noodles.