Category: Beef

Heartwarming Beef-Barley Soup and 7 Up Biscuits

This Beef-Barley Soup  is a perfectly named soup! On a cold, damp day, the hearty flavors and textures really hit the spot, without doing any damage to my waistline. Especially good with 7 Up biscuits.

Beef-Barley Soup

(Link for 7 Up Biscuits at the bottom of this recipe.)

Pure comfort food. My grandmother made a version of this quite often when I was a kid, and it was always my favorite.

I like everything about this recipe. It is indeed heartwarming, healthy and flavorful.

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Heartwarming Beef-Barley Soup
Ingredients
  • 1 1/2 pounds boneless beef chuck
  • 4 cups water
  • 2 cups low sodium beef broth
  • 2 cups sliced celery
  • 2 cups sliced fresh mushrooms
  • 1 cup sliced carrot
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary crushed
  • 1/2 teaspoon pepper
  • 1 garlic clove minced
  • 1 6 ounce can tomato paste
  • 1 cup quick-cooking barley or regular barley, precooked

Enjoy!

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7 Up Biscuits

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Recipe based on one by Annacia
Photo by Shannon 24

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Awesome Slow Cooker Pot Roast

This truly is an Awesome Slow Cooker Pot Roast. A very easy recipe for delicious pot roast that makes its own gravy. It’s designed especially for the working person who does not have time to cook all day, but it tastes like you did.

Super tasty! I’ve made this many times and it is the only way I will cook a pot roast now as it’s sooo good.

Even though the recipe doesn’t include carrots and potatoes I add them anyway. Also, I like to add fresh mushrooms. The gravy was so good I was eating it with a spoon!

Don’t skip using the dry onion soup mix. That is key to the wonderful flavor

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Awesome Slow Cooker Pot Roast
Ingredients
  • 2 10 3/4 ounce cans condensed golden mushroom soup
  • 1 1 ounce package dry onion soup mix
  • 1 1/4 cups beef broth or water
  • 5 1/2 lbs pot roast
Instructions
  1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and stock or water.
  2. Place the pot roast in the slow cooker and coat with the soup mixture. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

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Recipe based on one by Kaccy G.
Photo by ~Leslie~

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Chicken Fried Cube Steaks

Chicken Fried Cube Steaks are really down home cookin’ and this gravy is to die for. There ain’t really nothing else quite like it! It’s perfect on the dinner menu with fresh steamed corn and mashed taters and the gravy.

Chicken Fried Cube Steaks

Very simple, tender, and yummy.

This version comes out so moist inside with a delicious crunchy outside. The steaks didn’t turn out tough at all, which has happened with other recipes. In short, these cube steaks were perfect!

Yum! I love chicken fried steak and I really, really love this version.

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Chicken Fried Cube Steaks and Gravy
Ingredients
  • 2 lbs cube steaks
  • meat tenderizer
  • 3 1/2 cups flour
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 2 eggs
  • 1 cup milk
  • cooking oil or shortening
For the Gravy
  • 2 -4 tablespoons meat drippings
  • 1/4 cup flour
  • 4 cups milk
  • salt & freshly ground black pepper
Instructions
  1. Sprinkle meat tenderizer on both sides of the steaks. Prepare the coating by mixing the salt, pepper, and paprika into the flour with a fork. Beat the eggs in a mixing bowl and stir in the milk. Heat the oil/shortening at medium heat while you assemble the steaks.
  2. If you have a large skillet you can fry more than one at a time. Use enough oil/shortening so it covers the bottom of the skillet by 1/2 inch.
  3. Dip each steak first in flour, then in egg and milk, then in flour, back in egg &milk, final dip in flour and and then set carefully in the hot oil. Fry for about 10 min. then turn steak over-be careful!
  4. Fry the other side for about 5 min. until golden, then use tongs/fork to lift onto a paper-toweled plate to drain.
  5. Transfer 2-4 tbsp. grease from frying pan to sauce pot, heat at medium setting.
  6. Make a roux by mixing 1/4 c. flour into the hot grease with a fork, cooking until golden brown. Add the milk and stir mixture often until it bubbles and thickens to your liking.
  7. Salt and pepper the gravy.
  8. Serve the gravy over the steaks and on some mashed potatoes.

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Recipe based on one by TiaGem
Photo by lazyme

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Crock-Pot Ground Beef Stew

This Crock-Pot Ground Beef Stew is yummy and simple and makes for a perfect dinner! I really like how super easy this goes together.

 

It’s really a sort of comfort food without being high in fat.

What a great twist on a can of tomato soup! Don’t be concerned about this soup being to tomato-y. It’s a subtle taste and it blends well with the onion soup mix.

A quick and easy crock-pot meal.

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Crock-Pot Ground Beef Stew
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Crock-Pot Ground Beef Stew
Prep Time
20 mins
Cook Time
6 hrs 15 mins
Total Time
6 hrs 35 mins
 

A quick and easy crock-pot meal.

Course: Main Course
Cuisine: American
Keyword: Crock Pot Ground Beef Stew
Servings: 6
Calories: 345 kcal
Ingredients
  • 1 lb ground beef
  • 6 medium potatoes peeled and cubed
  • 1 16 ounce package baby carrots
  • 3 cups water
  • 2 tablespoons dry onion soup mix
  • 1 garlic clove minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 10 3/4 ounce can condensed tomato soup, undiluted
  • 1 6 ounce can Italian tomato paste
Instructions
  1. In a large skillet, cook the ground beef over medium heat until it's no longer pink and drain.

  2. In a crock-pot, combine the potatoes, carrots, water, onion soup mix, garlic, Italian seasoning, salt, garlic powder, and pepper. Stir in the cooked beef. Cover and cook on high for 4 to 5 hours.

  3. Stir in the tomato soup and tomato paste.

  4. Cover and cook for 1 hour longer or until heated through.

 

Enjoy!

Up Next:

Cajun Meatball Stew Recipe – Basic Cajun Cooking

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Recipe by bmcnichol
Photo by Annacia

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Easy, Delicious and Cheap Ground Beef Stroganoff

This ground beef stroganoff is not only delicious but also extremely easy to pull together. When I serve it to friends they think it took me all day to make.

ground beef stroganoff

I don’t know where the recipe comes from but my Cuz says it’s hers!

I don’t know about that but I do know that it’s easy, delicious and cheap. That’s the holy triumvirate of recipes, if you ask me.

It’s definitely one of my staples and I make it at least once a month or so.

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Easy, Delicious and Cheap Ground Beef Stroganoff
Ingredients
  • 1 lb ground beef
  • 1/2 cup onion
  • 1 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can condensed cream of mushroom soup
  • 1 cup sour cream
  • egg noodles cooked
Instructions
  1. Brown the ground beef in large skillet. Add the onions and cook until onions are translucent. Drain the grease.
  2. Stir in the condensed soup, the garlic powder, salt, and pepper. Allow to simmer until everything is heated through.
  3. Minutes before it's time to serve, stir in the sour cream completely and heat through.
  4. Serve over cooked egg noodles.

Recipe based on one by Chibi
Photo by SashasMommy

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Mexican Stuffed Shells

These Mexican Stuffed Shells are easy, delicious and foolproof. In the past when I made stuffed shells they always had an Italian slant. This recipe got me out of that rut.

Mexican Stuffed Shells

Mexican stuffed shells are really something different for dinner!

This is a great dish to prepare ahead of time and just pop in the oven before your company arrives. You can even freeze it and cook from frozen!

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Mexican Stuffed Shells
Ingredients
  • 12 -18 large pasta shells cooked
  • 1 lb ground beef
  • 3 tablespoons taco seasoning
  • 1/2 cup water
  • 1 onion chopped
  • 1 1/2 cups salsa divided
  • 1 cup grated cheese divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
  • 3 cups tomato sauce
  • chili powder to taste
  • green onion for garnish
Instructions
  1. Brown the ground beef and drain. Add taco seasoning, water, onion, 1/2 cup of salsa and 1/4 cup cheese.
  2. Mix together the remaining salsa, tomato sauce, and chili powder.
  3. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
  4. Fill each shell with the ground beef mixture and place in the pan. Pour the remaining sauce on top. Sprinkle on the rest of the cheese and garnish with green onion.
  5. You can cover and freeze at this point or bake at 350°F for 30 minutes.
  6. If cooking from frozen defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
  7. If desired sprinkle additional cheese on top after baking and return to the oven for 5 minutes longer or until the cheese melts.

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Recipe based on one by * Pamela *
Photo by lazyme

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Absolute Best Ever Lasagna – Delicious!

This is without a doubt the Absolute Best Ever Lasagna I have ever tasted. I can’t rave about it enough. I love the mixture of ground beef and Italian sausage in the sauce. Rich, and cheesy as well. I don’t think I will try any other recipes again.

This is a very meaty lasagna. I prefer it with cottage cheese, but if you have Italian roots and object to cottage cheese, you can substitute ricotta.

The preparation involves a little time but it’s easy and so worth it. This is the best!!

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Absolute Best Ever Lasagna
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Absolute Best Ever Lasagna
Prep Time
45 mins
Cook Time
1 hr 20 mins
Resting Time
20 mins
Total Time
2 hrs 25 mins
 

Give this recipe a try and you'll know why it's called the Absolute Best Ever Lasagna!

Course: Main Course
Cuisine: Italian
Keyword: Absolute Best Ever Lasagna
Servings: 6
Calories: 360 kcal
Ingredients
  • 1 1/2 pounds lean ground beef
  • 1/2 pound Italian sausage
  • 1 large onion chopped
  • 2 -3 garlic cloves minced
  • 1 1/2 teaspoons salt or to taste
  • 1 teaspoon fresh coarse ground black pepper or to taste
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 14 1/2 ounce cans whole tomatoes, undrained and chopped (or canned chopped tomatoes)
  • 2 6 ounce cans tomato paste
  • 24 ounces cottage cheese or 24 ounces ricotta cheese
  • 2 eggs beaten
  • 1/2 teaspoon pepper
  • 2 tablespoons parsley
  • 1/2 cup grated parmesan cheese
  • 1 lb mozzarella cheese divided
  • 12 -15 lasagna noodles
Instructions
  1. Brown the ground beef, Italian sausage, onion and garlic. Add the salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, and tomato paste; stirring until well mixed. Cover and simmer 1 hour (or longer,but watch for getting too dry).
  2. Cook the lasagna noodles according to package directions; drain and set aside.
  3. Spray a 13 x 9" baking pan with cooking spray.
  4. Combine the cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
  5. Top off with a layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
  6. Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes).
  7. Let sit for 15-20 minutes before cutting and serving.

Up Next:

Easy, Hearty Beef Enchilada Recipe

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Recipe based on one by ratherbeswimmin’
Photo by May I Have That Recipe

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Baked Spaghetti by Paula Deen

This Baked Spaghetti recipe is one of the best spaghetti recipes I’ve tried. You can always count on a Paula Deen recipe to be great and this one is no exception.

 

I think you could easily shortcut with prepared sauce and such, but you must use angel hair pasta and Jack cheese. It makes this Paul Deen dish!

This is the way spaghetti should taste, in my humble opinion.

Do not try to increase the pasta amount in the recipe unless you increase the sauce. It does not work! You come out with dry pasta!

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Baked Spaghetti
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Baked Spaghetti by Paula Deen
Prep Time
30 mins
Cook Time
1 hr 55 mins
Total Time
2 hrs 25 mins
 

This is the way spaghetti should taste, in my humble opinion.

Course: Main Course
Cuisine: American
Keyword: Baked Spaghetti by Paula Deen
Servings: 6
Calories: 325 kcal
Ingredients
  • 2 cups canned diced tomatoes
  • 2 cups tomato sauce
  • 1 cup water
  • 1/2 cup diced onion
  • 1/2 cup diced green bell pepper
  • 2 garlic cloves chopped
  • 1/4 cup chopped fresh parsley leaves
  • 1 1/2 teaspoons Italian seasoning
  • 1 1/2 teaspoons seasoning salt
  • 1 1/2 teaspoons sugar
  • 2 small bay leaves
  • 1 1/2 lbs ground beef
  • 8 ounces uncooked angel hair pasta
  • 1 cup grated cheddar cheese
  • 1 cup grated monterey jack cheese
House Seasoning (use 1 1/2 tsp)
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Instructions
  1. Preheat your oven to 350 degrees F.
  2. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
  3. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot.
  4. Simmer for 20 more minutes.
  5. Cook the pasta according to the package directions.
  6. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes.
  7. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.
  8. Cut into squares before serving.
  9. House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.

 

Enjoy!

Up Next:

Paula Deen Crock Pot Macaroni and Cheese

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Recipe based on one by Barenaked Chef
Photo by ~Nimz~

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Cheap and Cheesy Hamburger Casserole

This Cheap and Cheesy Hamburger Casserole is a great comforting, home-style dish. I make it over and over again because it really is cheap eating at its best.

The recipe is adapted from the More with Less cookbook and it can also be made with other meats/cheeses.

The cheese sauce is the same one I use for mac and cheese. I use it for other things too but it fits this recipe perfectly.

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Cheap and Cheesy Hamburger Casserole
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Cheap and Cheesy Hamburger Casserole
Prep Time
45 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 15 mins
 

A really inexpensive hamburger casserole that will most definitely be a family favorite.

Course: Main Course
Cuisine: American
Keyword: Cheap and Cheesy Hamburger Casserole
Servings: 6
Calories: 405 kcal
Ingredients
  • 5 large russet potatoes peeled and sliced about 1/4-1/2 inch thick
  • 2 -3 tablespoons chopped onions
  • 1 lb ground beef really lean is preferable
  • salt and pepper
Cheese sauce
  • 2 cups milk
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 ounces shredded sharp cheddar cheese
  • ketchup optional condiment
Instructions
  1. I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish - I never grease the pan though because of all the fat that's already in this.
  2. Preheat your oven to 350.
  3. Brown hamburger and onion.
  4. Place a layer of sliced potatoes in the casserole dish, top with half of the hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it).
  5. Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).
Make Cheese sauce:
  1. Melt 3 T butter in saucepan over med-high heat. Add 3 T flour, and the salt and pepper. Stir quickly to blend. Add 2 cups milk; stir with whisk to incorporate butter/flour mixture. Reduce heat, stir till thickened and bubbly.
  2. Remove from the heat and add the shredded cheddar. Stir until the cheese melts.
  3. Pour the cheese sauce over the hamburger and potatoes in the baking dish. Push the potatoes around to let cheese sauce into all of the crevices so it's well coated.
  4. Cover and place in the oven. Bake for about 1 1/2 hours, till the potatoes are tender and the top is browned. I like to take off the cover for the last 20 minutes or so to brown the top a bit.
  5. Even with the leanest ground beef, this can get little pools of grease on top - I just spoon these off. It doesn't mean the whole thing is greasy - just cheesy.

Enjoy!

Up Next:

Hamburger Noodle Bake

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Recipe based on one by pattikay in L.A.
Photo by SharonChen

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Homemade Italian Wedding Soup

This is an extremely good Homemade Italian Wedding soup. I got interested in this soup when I tried a commercial canned version.

I felt that if I liked a canned version a homemade one had to be better. I was so right!

Great hearty and warming soup…. Simple flavors combined to make a wonderful dish.

This is a nice example of a recipe you can play with!

I have made this with Italian sausage. The longer you let it simmer the better the flavor. Wonderful taste.

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Homemade Italian Wedding soup.
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Homemade Italian Wedding Soup
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

You can buy very good canned Italian Wedding Soup but homemade is so much better.

Course: Soup
Cuisine: Italian
Keyword: Homemade Italian Wedding Soup
Servings: 4
Calories: 295 kcal
Ingredients
  • 1/2 pound lean ground beef
  • 1 egg slightly beaten
  • 2 tablespoons breadcrumbs
  • 1 tablespoon parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 5 3/4 cups chicken broth
  • 2 cups chopped escarole or 2 cups chopped spinach
  • 1/2 cup orzo pasta uncooked
  • 1/3 cup finely chopped carrot
  • grated Parmesan cheese
Instructions
  1. In a medium bowl combine the meat, egg, bread crumbs, Parmesan cheese, basil and onion powder; shape into 3/4" balls.
  2. In large sauce pan, heat the broth to boiling; stir in the spinach, orzo, carrot and meatballs. Return to boil; reduce heat to medium.
  3. Cook at slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking.
  4. Serve with additional Parmesan cheese sprinkled on top.

Tips and Tidbits

These are beef meatballs but you can also use pork or even turkey or chicken! The secret to meatballs in a soup is that they need to be bite-sized. Small enough to not only fit on your spoon but also into your mouth.

My method for manageable meatballs that are small and uniform in size is a mini ice cream/cookie scoop.

Enjoy!

Up Next:

Italian Melt-In-Your-Mouth Meatballs

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Recipe based on one by LikeItLoveIt
Photo by Chef*Lee

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