Ground Beef Stroganoff

I'm rollin' the dice and making this for lunch!

1 lb. hamburger
1 (10 3/4 oz) can condensed cream of mushroom soup
1 packet brown gravy mix
1/2 cup sour cream
2 Tbsp. chopped onion
salt & pepper (to taste)
1 small can sliced mushrooms (I used fresh mushrooms)
Egg noodles, rice or mashed potatoes (I love it over noodles)

Brown & cook hamburger with chopped onion, salt and pepper. While the meat is browning, Start the noodles, rice or mashed potatoes to cook. Drain off any grease from the hamburger. (I then cooked the fresh mushrooms in the beef fat until tender)
Add cream of mushroom soup, gravy mix (plus water according to packet directions) mix together and simmer over low heat about 10-15 minutes.
Add mushrooms and the sour cream mix until thoroughly blended. Serve over cooked noodles, mashed potatoes or rice.

Slow Cooker Taco Meat Loaf

I had every intention of using the slow cooker for this recipe, but the day got away from me and I never had time. The oven variation was just as good. The meat loaf was soooooo satisfying, like a giant hug from the comfort food fairy.

3 eggs, lightly beaten
1 28-oz. fire-roasted crushed tomatoes
3/4 cup crushed tortilla chips
1 medium onion , finely chopped
2 cloves garlic, minced
2 tsp. ground cumin
1 tsp. smoked paprika or chili powder
1 lb ground beef
1 lb. ground pork
1 cup frozen whole kernel corn- I used canned
1/2 cup Monterey jack cheese with jalapeno peppers, shredded
Corn tortillas
1 recipe Smokey Tomato Salsa

Combine eggs, 1/1 crushed tomatoes (reserve remaining tomatoes for Smokey Tomato Salsa), and crushed tortilla chips. Stir in onion, garlic, cumin, paprika, and 1/2 tsp. each salt and black pepper. Add beef, pork and corn; mix well. Shape into a round or oblong loaf to fit slow cooker. Put in foil sling- see direction below.

Cover; cook on low 5 to 6 hours or on high 2 1/2 to 3 hours. Remove from slow cooker and let stand 10 minutes. Serve with corn tortillas and Smokey Tomato Salsa, avocado, green onions, cilantro and lime wedges optional.

Smokey Tomato Salsa-Combine reserved tomatoes; I green pepper, chopped; 1/3 cup chopped green onion; 1/4 cup chopped fresh cilantro; 2 minced, seeded jalapeno peppers; 1 TB. lime juice; and 1/4 tsp. salt

Oven Variation Preheat oven to 350. Bake covered meat loaf for 1 1/4 hours. Uncover sprinkle with cheese, return to oven for 10 minutes. Serve as directed in main recipe.

Foil sling- To place meat loaf in and lift out of slow cooker while keeping it in tact, make a foil sling. Tear off three 18-inch strips of foil folded to double thickness. Crisscross the strips in a spoke-like fashion. Place the loaf in the center of the spokes. Lift he ends of the foils strips to transfer the loaf to the cooker, leaving the foil in place during cooking. Use the foil again to lift the loaf from the cooker to a serving platter. Pull foil strips away and discard.

Crock Pot Meatloaf

I tried the recipe from Southern Plate and OMG , it is sooooo good. Maybe it's because Joe made it, doesn't everything taste better when prepared by someone else? I swear it tasted like pot roast. I left out the flax seed and cooked it for 4 hours. Enjoy!

2 pounds ground beef or turkey
1 large egg
1 packet onion soup mix
1 can condensed cream of mushroom soup-regular size
1 can condensed tomato soup- regular size
*1/4 cup ground flax seed (optional)
In a large bowl, mix beef, egg and onion soup mix. Roll into “loaf form” and place in slow-cooker. Cover with condensed cream of mushroom soup. Pour one can condensed tomato soup over the top. Set slow-cooker on low and cook for eight hours or high for four.

Lena's Swedish Meatballs with Lingonberry Sauce

My Mom says these are tooooo die for and make a ton!

Ingredients
4 tablespoons butter
1 small onion, minced
1 pound each ground beef, pork, and veal (or all beef if you prefer)
2 egg yolks
1/2 cup heavy cream
2 tablespoons salt
Few grinds black pepper
2 teaspoons ground allspice
3 pieces white bread, crust removed, torn and soaked in whole milk
Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups chicken stock
Salt and freshly ground black pepper
1/2 cup heavy cream
1 to 2 tablespoons black currant jam
1/4 cup chopped parsley leaves
Lingonberry jam, for serving


Directions
Preheat the oven to 325 degrees F.

Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.

In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.

With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.

Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes, being careful not to overcook them.

Cook's Note: you may need to wipe out the pan between batches as it can get kind of gnarly.

To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam. Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes. Sprinkle with chopped parsley.

To serve, spoon a couple of meatballs onto each plate along with a spoonful of sauce, and serve with the lingonberry jam on the side. Cook Time:50 min Level: --Yield: about 60 meatballs

"Sloppy Joes"

Super easy and ingredients everyone has on hand.

1 lb Hamburger
1/4 onion, Chopped
1/4 Bell Pepper, Chopped
1 tsp. salt
1 Tbsp White Vinegar
2 Tbsp Mustard
2 Tbsp Sugar
3/4 Cup Ketchup

Brown hamburger in skillet, set aside. Saute onions and peppers. Add hamburger and remaining ingredients. Serve on buns. It's yummy and fast. Enjoy!

Crockpot Swiss Steak

I'm trying this tonight. I love crock pot recipes and this looks like a good one. I'll post the results. Enjoy!

2 tablespoons flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 to 2 lb. round steak, cut in serving portions
1/2 cup chopped onion
2 tbsp. butter
1 can tomato soup or a can (14.5 ounces) stewed tomatoes
1/2 c. water (if using tomato soup)
1 1/2 tsp. vinegar
Preparation:
Combine flour, salt, and pepper; using a meat tenderizer or rolling pin, pound mixture into steak. Brown steak in butter with chopped onion. Add tomato soup, water, vinegar; transfer to crockpot. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
Serves 6 to 8.

Wendy's Chili

For those of you not living in the deep, hot, humid south. My favorite- I leave out the beans- chili recipe.

1 lb. Hamburger
1 Tbsp. Chili Powder
2 Tsp. Cumin
1 Can (21 oz) Kidney Beans
1-1 1/2 Cups Water
1 Can (6 oz) Tomato Paste
1 Can (8 oz) Tomato Sauce
1 Medium Bell Pepper, chopped
1 Medium Onion
1 Can (10 oz) French Onion Soup(not creamy)

Brown hamburger with bell pepper and onion. Drain. Add remaining ingredients and bring to a boil. Simmer 10 minutes. Serve.

Barbeque Meatloaf

It's a Paula Deen recipe, Y'all. Don't skip the basting every 15 minutes, it's worth it!

1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary
Directions
Preheat oven to 350 degrees F.

Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.

French Dip Sandwiches

I used to make these and take them to B. Bears football games- sooo good! Here's another really good beef sandwich.

1 teaspoon olive oil
1 onion halved and sliced thin
4 6inch sub rolls
2 tablespoons unsalted butter, softened
4 cups thinly sliced leftover roast beef
1 cup jus, heated in small saucepan Recipes follows
4 slices provolone cheese, cut in half

1. Position rack 6 inches below broiler. Heat in small nonstick skillet over medium-high heat until shimmering. Add onion and cook, stirring frequently, until browned, about 7 minutes.

2. Slice rolls in half lengthwise and spread with butter on both sides. Place rolls on baking sheet butter side up, and broil until golden brown, 1-3 minutes. Removed top half of each roll.

3. Using tongs-dip beef slices into hot jus and place about 4 slices beef on bottom half of each roll. Spoon onions over beef and arrange provolone on top. Broil until cheese is melted. Set top half of each roll in place and serve with extra jus for dipping.

Quick Jus

1 teaspoon olive oil
1/4 cup minced onion
1 teaspoon flour
3 cups low-sodium beef broth

Heat oil in medium skillet over medium-high heat until just smoking. Add beef broth and cook 1 minute. Reduce heat to medium, add onion, and cook until slightly softened