Beef Tips with Onion & Mushroom Gravy
Recipe by Our Best Bites
Ingredients:
2 pounds lean beef stew meat
1/4 cup all-purpose flour
1 teaspoon steak seasoning (like McCormick Steak Mates Montreal Steak Seasoning)
2 tablespoons extra-virgin olive oil
1 medium yellow onion, cut in half and sliced
1 8-ounce package sliced baby mushrooms (I used baby Portobello mushrooms)
4-5 cloves garlic, minced
1 1-ounce package onion soup mix
1 cup beef broth
2 teaspoons red wine vinegar
kosher salt and freshly ground black pepper to taste
3-4 cups hot cooked rice or egg noodles
Instructions:
Heat the oil in a large skillet or stockpot over medium-high heat.
While the oil is heating, toss the flour and steak seasoning together in
a bag (like a roasting bag or a large zip-top bag). Add the beef and
toss until evenly coated.
When the oil is hot, add the seasoned beef and cook for 3-4 minutes
or until browned on all sides. Transfer the beef to a slow cooker. Add
the onion, mushrooms, garlic, onion soup mix, and beef broth. Cook on
low for 7-8 hours or until the beef is very tender. Add the vinegar and
season to taste with salt and pepper. Serve over hot rice or egg
noodles. Makes 6-8 servings. Click: Our Best Bites
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Grandma Mildred's Sloppy Joes
1/2 c. or more chopped onions
1/4 c. chopped bell pepper (optional)
2 cans chicken gumbo soup (or 1 can)
4 T. or more catchup
2 T. good mustard
dump of Worcestershire sauce
salt and pepper
Fry meat and onions
Add other ingredients and cook slowly for at least 1/2 hour.
1/4 c. chopped bell pepper (optional)
2 cans chicken gumbo soup (or 1 can)
4 T. or more catchup
2 T. good mustard
dump of Worcestershire sauce
salt and pepper
Fry meat and onions
Add other ingredients and cook slowly for at least 1/2 hour.
Lentil sloppy joes
- 1 c. dried lentils, rinsed and drained
- 4 c. vegetable broth or water
- 1/2 c. chopped onion
- 2 cloves minced garlic
- 1 T. chili powder
- 2 t. oregano
- 1 14 oz. can tomato sauce
- 1/4 c. (approximately half a can) tomato paste
- 1 T. red wine vinegar
- 1 T. vegan Worcestershire sauce
- 1/4 c. all-natural barbecue sauce (Trader Joe’s is my favorite, but Annie’s Organics will work too)
- salt and pepper to taste
- pickle slices
- whole wheat hamburger buns, split and toasted
Instructions
- Bring broth or water to boil in a medium pot. Add lentils and cook until tender, approximately 30 minutes.
- Drain and set aside.
- Meanwhile, in a skillet that has been spritzed with oil or cooking spray, add onion and sauté lightly over medium heat until start to soften and brown.
- Add garlic, chili powder and oregano and sauté for an additional minute or two.
- Add tomato sauce, tomato paste, red wine vinegar, Worcestershire sauce and barbecue sauce.
- Stir to combine and then add lentils.
- Mix thoroughly and season to taste.
- Scoop mixture onto toasted buns and garnish with pickles
- see recipe source: .recipe by Mama Peas
Chicken Pot Pie
1 c. chopped celery
1/4 c. chopped onion
2 T. butter
2 1/4 c. water, divided
1 1/2 c. diced cooked chicken
1 c. frozen mixed vegetables
3/4 c. uncooked thin egg noodles
1 T. chicken bouillon granules
1/4 t. pepper
2 T. cornstarch
Pastry for single crust pie (10 inches) In a medium saucepan, saute celery and onion in butter until tender. Add 2 c. water, chicken, vegetables, noodles, bouillon and pepper. Cook, uncovered, over medium heat for 5 minutes or just until noodles are tender, stirring occasionally.
Combine cornstarch and remaining water. Add to saucepan. Increase heat to high, cook, stirring constantly, for 2 minutes or until thickened and bubly. Pour into an ungreased 10[inch pie plate. Roll out pastry to fit plate. Place over filling. Cut several l inch slits in the top.
Bake at 350 degrees for 45-55 minutes or until lightly browned. Let stand for 5 minutes before serving.
1/4 c. chopped onion
2 T. butter
2 1/4 c. water, divided
1 1/2 c. diced cooked chicken
1 c. frozen mixed vegetables
3/4 c. uncooked thin egg noodles
1 T. chicken bouillon granules
1/4 t. pepper
2 T. cornstarch
Pastry for single crust pie (10 inches) In a medium saucepan, saute celery and onion in butter until tender. Add 2 c. water, chicken, vegetables, noodles, bouillon and pepper. Cook, uncovered, over medium heat for 5 minutes or just until noodles are tender, stirring occasionally.
Combine cornstarch and remaining water. Add to saucepan. Increase heat to high, cook, stirring constantly, for 2 minutes or until thickened and bubly. Pour into an ungreased 10[inch pie plate. Roll out pastry to fit plate. Place over filling. Cut several l inch slits in the top.
Bake at 350 degrees for 45-55 minutes or until lightly browned. Let stand for 5 minutes before serving.
Turkey and Yam Spicy Tacos
http://allrecipes.com/recipe/turkey-and-yam-spicy-tacos/Detail.aspx
Ingredients
- 2-3 yams, peeled and diced
- 1 tablespoon olive oil
- 1-2 pounds ground turkey
- 1 cup chopped sweet onion
- 2 cloves garlic, minced
- 4 jalapeno peppers, seeded and minced
- 2 tablespoon chili powder
- 2 teaspoon ground cumin
- 1/2-1 teaspoon Cajun seasoning
- 1 teaspoon salt
- 1-11/2 cup tomatillo salsa
- 1/2 cup chopped parsley or fresh cilantro
- 16 warm flour tortillas
Directions
- Put the diced yam in 400 degree oven for about 20 minutes and roast. Before roasting pour on a little olive oil and kosher salt and pepper from a mill. You could just put it in a microwave-safe bowl; cook in the microwave until cooked through and fork-tender, stirring once, 5 to 7 minutes.
- Coat the bottom of a large skillet with olive oil and place over medium heat; cook and stir the turkey until crumbled and evenly brown, 5 to 7 minutes. Stir the onion, garlic, and jalapeno pepper into the turkey and continue cooking until the onions begin to caramelize, 7 to 10 minutes. Season with the chili powder, cumin, Cajun seasoning, and salt. Pour the salsa over everything; fold the sweet potatoes into the mixture. Allow the mixture to cook until the excess moisture evaporates. Garnish with cheese, Creamy Guacamole (recipe follows), lettuce, tomatoes, cilantro, etc.. Serve with the warm tortillas.
Thai Chicken Peanut Noodles
1 lb. whole wheat thin spaghetti noodles
2 T. sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
1/2 c. smooth peanut butter
1/4 c. soy sauce
2 T. brown sugar
1 T. rice vinegar
1 scant t. crushed red pepper flakes
1 c. hot water
2 T. extra virgin olive oil
1/2 c. finely chopped white onion
1/2 c. finely chopped red or orange bell pepper
2 1/2 to 3 c. cooked, shredded chicken breast
1/4 c. finely chopped cilantro leaves or parsley
1/2 t. salt, or to taste
1/4 c. dry roasted peanuts, chopped
2 T. sesame seeds (just sprinkle some on top)
Cook the chicken. Set water to boil and cook noodles according to package directions. Prepare the sauce in food processor as follows:
Place garlic and ginger in food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.
Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in cooked chicken breasts (shredded), cilantro, and salt. Stir until heated through. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds, if desired.
2 T. sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
1/2 c. smooth peanut butter
1/4 c. soy sauce
2 T. brown sugar
1 T. rice vinegar
1 scant t. crushed red pepper flakes
1 c. hot water
2 T. extra virgin olive oil
1/2 c. finely chopped white onion
1/2 c. finely chopped red or orange bell pepper
2 1/2 to 3 c. cooked, shredded chicken breast
1/4 c. finely chopped cilantro leaves or parsley
1/2 t. salt, or to taste
1/4 c. dry roasted peanuts, chopped
2 T. sesame seeds (just sprinkle some on top)
Cook the chicken. Set water to boil and cook noodles according to package directions. Prepare the sauce in food processor as follows:
Place garlic and ginger in food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.
Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in cooked chicken breasts (shredded), cilantro, and salt. Stir until heated through. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds, if desired.
Sausage Stuffed Squash (8 servings)
4 acorn squash
1 lb. bulk sausage (Patty likes Jimmy Dean HOT)
4 apples peeled and chopped
4 c. chopped cabbage
1/2 c. slivered almonds
salt and pepper to taste
Optional: 1/2 t. thyme, 2 t. sage
Cut squash in half lengthwise and scoop out seeds and fiber. Place in pan and cut side down with 1/2 inch water. Bake in 400 degree oven for 20 minutes. At the same time, brown sausage and crumble. Use pot large enough to hold apples and cabbage. Drain off fat and add apples, cabbage, and almonds. Cook until not quite tender. Add spices as desired. Mix well.
Turn squash over and fill with sausage mixture. Bake at 400 degrees about 30 minutes or until squash pulp is done. Extra filling can be baked in casserole. We always want more sausage with our squash.
1 lb. bulk sausage (Patty likes Jimmy Dean HOT)
4 apples peeled and chopped
4 c. chopped cabbage
1/2 c. slivered almonds
salt and pepper to taste
Optional: 1/2 t. thyme, 2 t. sage
Cut squash in half lengthwise and scoop out seeds and fiber. Place in pan and cut side down with 1/2 inch water. Bake in 400 degree oven for 20 minutes. At the same time, brown sausage and crumble. Use pot large enough to hold apples and cabbage. Drain off fat and add apples, cabbage, and almonds. Cook until not quite tender. Add spices as desired. Mix well.
Turn squash over and fill with sausage mixture. Bake at 400 degrees about 30 minutes or until squash pulp is done. Extra filling can be baked in casserole. We always want more sausage with our squash.
Peanut Noodles with Shredded Chicken and Vegetables
1 pound boneless, skinless chicken breasts
1/2 c. smooth natural peanut butter
2 T. reduced-sodium soy sauce
2 t. minced garlic
1 1/2 t. chile-garlic sauce
1 t. minced fresh ginger
8 oz. whole-wheat spaghetti
1 bag fresh vegetable medley
Put a large pot of water on to boil for cooking pasta.
Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
Whisk peanut butter, soy sauce, garlic, Chile-garlic sauce and ginger in a large bowl.
Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserve cooking liquid into the peanut sauce, add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.
1/2 c. smooth natural peanut butter
2 T. reduced-sodium soy sauce
2 t. minced garlic
1 1/2 t. chile-garlic sauce
1 t. minced fresh ginger
8 oz. whole-wheat spaghetti
1 bag fresh vegetable medley
Put a large pot of water on to boil for cooking pasta.
Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
Whisk peanut butter, soy sauce, garlic, Chile-garlic sauce and ginger in a large bowl.
Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserve cooking liquid into the peanut sauce, add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.
Vegetarian Chili (Official 5 A Day Recipe)
For more 5 A Day Recipes check out http://apps.nccd.cdc.gov/dnparecipe/recipesearch.aspx or
http://www.cdphe.state.co.us/pp/copan/5-a-day/5adayrecipes.html#Main%20Dishes
This is chili is yummy. If you want to add a little ground meat, just brown at the beginning. You can also use dry beans that you have soaked and cooked until almost tender. Then, I cook it for a couple of hours on low heat.
1 T. vegetable oil
1 medium onion, chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 sweet red pepper chopped
1 green pepper, chopped
2 fresh or canned Galapago, finely chopped (optional)
2 T. chili powder
1 t. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 28 oz. can low salt tomatoes, chopped (reserve juice)
1/2 t. salt
1/2 t. freshly ground pepper
2 T. cilanro, finaly chopped, (optional)
In large non-reactive soup kettle warm the oil over low heat. Add the onions, carrot, garlic, and red and green peppers. Cover the kettle and cook the vegetables until they are very soft, about 10 minutes. Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally. Add the beans and the tomatoes and their juice. Increase the heat to medium and bring the chili to a simmer. Adjust the heat to maintain a simmer and let the chill cook for 20 minutes. Stir in the salt, pepper, and cilantro and serve. Makes 4 servings.
http://www.cdphe.state.co.us/pp/copan/5-a-day/5adayrecipes.html#Main%20Dishes
This is chili is yummy. If you want to add a little ground meat, just brown at the beginning. You can also use dry beans that you have soaked and cooked until almost tender. Then, I cook it for a couple of hours on low heat.
1 T. vegetable oil
1 medium onion, chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 sweet red pepper chopped
1 green pepper, chopped
2 fresh or canned Galapago, finely chopped (optional)
2 T. chili powder
1 t. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 28 oz. can low salt tomatoes, chopped (reserve juice)
1/2 t. salt
1/2 t. freshly ground pepper
2 T. cilanro, finaly chopped, (optional)
In large non-reactive soup kettle warm the oil over low heat. Add the onions, carrot, garlic, and red and green peppers. Cover the kettle and cook the vegetables until they are very soft, about 10 minutes. Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally. Add the beans and the tomatoes and their juice. Increase the heat to medium and bring the chili to a simmer. Adjust the heat to maintain a simmer and let the chill cook for 20 minutes. Stir in the salt, pepper, and cilantro and serve. Makes 4 servings.
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