Simple Skillet Stroganoff

A perfect  dinner for those nights when everyone is on the run.

Ingredients:

·         1 lb. Extra Lean ground beef

·         1 Large Onion

·         1 Clove of garlic (minced)

·         2 cups (500 mL) curly broad egg noodles

·         2 cups (500 mL) sliced mushrooms

·         1 small sweet red pepper, thinly sliced

·         1 can (10 oz. /284 mL) condensed fat-reduced cream of mushroom soup

·         ¾ cup (175 mL)  light sour cream

·         1 tbsp. (15 mL)  Worcestershire Sauce or Dijon mustard

·         Chopped fresh parsley and paprika

Preparation:

1.       Cook noodles according to package directions; drain and set aside.

2.       Cook 1 lb.  Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 1 EACH onion and clove of garlic, minced.

3.       Meanwhile, stir-fry mushrooms and sweet pepper with a splash of vegetable oil in a deep non-stick skillet over medium-high heat, until softened and any liquid from the mushrooms has evaporated, (about 10 minutes).

4.       Stir in ground beef mixture, soup, sour cream and Worcestershire sauce; simmer over medium heat 10 minutes.

Serve over hot egg noodles; garnish with minced fresh parsley and paprika.

Happy Cooking ☺

Sam’s Spiced Beef Cobbler

A Fabulous dish!  Amazing and soo tasty.

Ingredients:

·         1 pound ground beef

·         1 medium onion, chopped

·         4 tablespoons vegetable oil

·         2 garlic cloves, finely chopped

·         1 teaspoon sugar

·         1/2 teaspoon ground cinnamon

·         1/2 teaspoon cayenne

·         1/4 teaspoon ground allspice

·         1/4 teaspoon black pepper

·         3/4 teaspoon ground ginger

·         1 1/4 teaspoons salt

·         1 (14- to 15-ounce) can diced tomatoes in juice

·         2/3 cup yellow cornmeal

·         1/3 cup all-purpose flour

·         1 teaspoon baking powder

·         1/3 cup whole milk

·         1 large egg

·         2 ounces coarsely grated sharp Cheddar (1/2 cup plus 2 tablespoons)

Preparation:

1.       Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 9 1/2-inch (6-cup capacity) pie plate.

2.       Cook onion in 2 tablespoons oil in a deep 10-inch heavy skillet over moderate heat, stirring occasionally, until edges are golden, 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add beef and cook, breaking up large lumps, until no longer pink, 4 to 5 minutes. Add sugar, spices, and 1 teaspoon salt and cook, stirring, 1 minute. Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, 8 to 10 minutes.

3.       While beef simmers, whisk together cornmeal, flour, baking powder, and remaining 1/4 teaspoon salt in a medium bowl. Whisk together milk, egg, and remaining 2 tablespoons oil in a small bowl, then stir into cornmeal mixture until just combined. Fold in 1/2 cup cheese.

4.       Spoon cooked spiced beef into pie plate with a slotted spoon, reserving juices in skillet. Skim off and discard fat from juices if desired, then pour juices over beef in pie plate.

5.       Spoon 4 mounds of corn bread batter over beef, then sprinkle remaining 2 tablespoons cheese over batter. Bake until a wooden pick or skewer inserted into center of corn bread comes out clean, 15 to 25 minutes.

Serve cobbler warm.

Happy Cooking ☺

Beef & Bean Chile Verde

Chile Verde is usually a slow-cooked stew made with pork, but this is a fast weeknight version with quick-cooking ground beef and store-bought green salsa.

Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce.

Ingredients:

·         1 pound 93%-lean ground beef

·         2 teaspoons ground cumin

·         1 large red bell pepper, chopped

·         1/4 teaspoon cayenne pepper, or to taste

·         1 large onion, chopped

·         1 16-ounce jar green salsa, green enchilada sauce or taco sauce

·         6 cloves garlic, chopped

·         1/4 cup water

·         1 tablespoon chili powder

·         1 15-ounce can pinto or kidney beans, rinsed

Preparation:

1.       Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes.

2.       Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds.

3.       Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.

4.       Stir in beans and cook until heated through, about 1 minute.

Happy Cooking ☺

Superfast Salisbury Steak

For a lean and tasty ground beef alternative, this dish will bring cheers to the table and can be made in less than 25 minutes.

Ingredients:

·         3/4 pound ground beef

·         1/3 cup dry breadcrumbs

·         2 large egg whites

·         Cooking spray

·         3/4 cup water

·         3 tablespoons tomato paste

·         2 tablespoons Madeira wine or dry sherry

·         1 1/2 teaspoons Worcestershire sauce

·         1/4 teaspoon freshly ground black pepper

·         1 (10 1/2-ounce) can condensed French onion soup (such as Campbell's)

Preparation:

1.       Combine first 4 ingredients.

2.       Divide meat mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large non-stick skillet coated with cooking spray over medium-high heat. Add patties; cook 6 minutes or until browned, turning after 3 minutes.

3.       Remove patties from pan; keep warm. Stir in water and remaining ingredients. Bring to a boil; add patties. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes).

Happy Cooking ☺