Beef Entrees

Shipwreck Contributed by: Treasures from the Pot of Gold

1 pound ground beef
1 large onion
Potatoes, sliced
Carrots, sliced
Celery, sliced (optional)
1 can green beans, drained
1 can tomato soup

Saute the ground beef and onion. Drain any fat off. In a 2 quart casserole layer the potatoes, carrots, celery, and green beans. Place Sauteed beef and onion mixture on top of the vegetable layers and top with the tomato Soup. Rinse can with a bit of water and add. Bake at 350° for 1 hour, covered. Remove lid and bake ½ hour more.

Easy Oven Stew

3 pounds beef stew meat
3 large onions, cut into eighths
1 14 oz package frozen baby carrots, or 3 lg carrots
1 16 oz package frozen green beans
1 16 oz can tomatoes, undrained, chopped
2 cups water
¼ cup instant tapioca
1 tablespoon beef-flavored instant bouillon
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon pepper
2 bay leaves

Heat oven to 300 °F. In large Dutch oven or roasting pan, combine all ingredients, mix well. Cover. Bake at 300 °F for 6 to 7 hours, stirring occasionally. Remove bay leaves.

To freeze stew, cool completely in refrigerator. Place in foil-lined oven proof casseroles or freezer container. Seal foil and place in freezer bag. When ready to use, place in original baking dish. Thaw in refrigerator, then reheat at 350 °F for 45 to 55 minutes.

Favorite Beef Stew (slow cooker)

3 carrots and celery, cut lengthwise, 1-inch pieces
2 large potatoes
1 ½ cups chopped onion
3 cloves garlic, chopped
1 bay leaf
1 ½ tablespoons Worcestershire sauce
¾ teaspoon each dried thyme and basil leaves
½ teaspoon black pepper
2 pounds beef stew meat
1 14 ½ oz can diced tomatoes, undrained
1 can beef broth
¼ cup all purpose flour
½ cup cold water

Layer ingredients in slow cooker in the following order: carrots, celery, potatoes, onions, garlic, bay leaf, Worcestershire sauce, thyme, basil, pepper, beef, tomatoes with juice and broth. Cover and cook on LOW for 8 to 9 hours.

Remove beef and vegetables to large serving bowl, cover and keep warm. Remove and discard bay leaf. Turn slow cooker to HIGH, cover. Mix flour and water in small bowl until smooth. Add ½ cup cooking liquid, mix well. Stir flour mixture into slow cooker. Cover and cook 15 minutes or until thickened. Pour sauce over meat and vegetables.

Chili (slow cooker)

2 large jars V8 juice
1 pound ground beef
1 package taco seasoning
2 cans kidney beans
Extra chilli powder, if desired
Diced onion if desired

Add all ingredients to slow cooker, cook on low for 8 hours.

Oven Barbeque Brisket

1 4 lb. Beef Brisket, trimmed of fat
½ bottle of liquid smoke
2 tsp. celery seed
2 cloves garlic
1 tsp. salt

1 cup ketchup
2 tsp. coarse grain mustard
¾ cup brown sugar
½ cup vinegar
4 tsp. chili powder
1 tbsp. Worcestershire
½ cup water

1. Place brisket in shallow bowl; combine liquid smoke, celery seed, garlic, salt, and pepper. Rub over brisket. Cover and refrigerate overnight.

2. Preheat over to 275 degrees. Transfer meat and marinade to baking dish. Cover tightly and bake for 4 to 5 hours, until meat is very tender. Remove from pan and discard liquid. Cool; slice thin.

3. Combine the sauce ingredients over low heat on stove. Simmer 1 hour basting occasionally until meat takes on flavor of sauce.

Runza I

1 lb. hamburger
1 cup chopped onion
salt and pepper to taste
4 cups chopped cabbage (1 small head)
2 pkgs. Crescent rolls
1 can mushroom soup
American cheese slices

Brown hamburger and onion. Remove from pan. Put cabbage in pan and cook until soft. Stir all together, cabbage, meat mixture, seasonings and soup. Press 1 can crescent rolls in bottom of 9x13 pan. Pour mixture over dough and place cheese slices on top. Unroll another can of crescent rolls on top. Bake at 375 for 10 -15 minutes.

Chicken Fried Steak

¾ cup flour
½ teaspoon pepper
1 ½ pounds round steak
1 egg
¼ cup milk
½ vegetable oil

Combine flour and pepper on a sheet of waxed paper. Pound steaks until ¼ inch thick. Dip in flour, then pound as much flour into each steak as possible. Beat egg and milk in a shallow dish. Dip pounded slices first into egg and milk, then into remainder of flour mixture. Brown slices in hot oil in a large skillet on one side. Turn, cover skillet, lower heat. Cook until meat is tender, about 30 minutes.

Slow Cooked Pepper Steak

1½ to 2 pounds beef round steak
2 tablespoons cooking oil
1/4 cup soy sauce
1 cup chopped onion
1 clove garlic, minced
1 teaspoon sugar
½ teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
4 tomatoes, cut into eighths or 1 can (16 ounces) tomatoes, with liquid cut up
2 large green peppers, cut into strips
½ cup cold water
1 tablespoon cornstarch
cooked noodles or rice

Cut beef into 3 x 1 inch strips; brown in oil in skillet. Transfer to a slow cooker. Combine the next seven ingredients; pour over beef. Cover and cook on low for 5-6hours. or until meat is tender. Add tomatoes and green peppers, cook on low for 1 hour longer. Combine the cold water and cornstarch to make a paste; stir the liquid into the slow cooker and cook on high until thickened. Serve over noodles or rice. Yield: 6-8 servings

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