Category: Beef

Baked Spaghetti Pie – Super Easy

This Super Baked Spaghetti Pie has made it onto my best list. It’s wonderful! How can a home-made fast-food style meal taste so good!

 

The spaghetti made a great pie crust and the taste was sublime. A real home-cooked and hearty meal. A keeper for me!

This is a great recipe to make ahead of time and have ready for a late supper after the game or a midnight supper when teens demand food.

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Baked Spaghetti Pie
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Super Baked Spaghetti Pie
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 

This Baked Spaghetti Pie really is super.

Course: Main Course
Cuisine: Italian
Keyword: Baked Spaghetti Pie
Servings: 6
Calories: 295 kcal
Ingredients
  • 6 ounces uncooked spaghetti
  • 1/3 cup grated Parmesan cheese
  • 1 egg beaten
  • 1 tablespoon butter melted
  • 1 cup small curd cottage cheese drained
  • 1/2 pound lean ground beef
  • 1/2 pound Italian sausage
  • 1/2 cup chopped onion
  • 1 15 ounce can tomato sauce
  • 1 teaspoon garlic powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned pepper
  • 1 teaspoon oregano
  • 1/2 cup shredded mozzarella cheese
Instructions
  1. Cook spaghetti according to package directions.
  2. While spaghetti is still warm, stir in Parmesan cheese, egg, and margarine in a large bowl.
  3. Pour into well greased 10 inch pie plate and pat mixture up and around sides with a spoon to form a crust.
  4. Spoon cottage cheese over spaghetti crust.
  5. In a skillet, brown ground meat, sausage, and onion, then drain off fat and add tomato sauce and seasonings.
  6. Simmer 10 minutes, stirring occasionally.
  7. Spoon meat mixture over the cottage cheese.
  8. Bake at 350 degrees for 30 minutes.
  9. Arrange mozzarella on top and return to oven just until cheese melts.

 

Enjoy!

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Hamburger Ramen Skillet Supper

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Recipe based on one by weekend cooker
Photo by French Tart

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Greek Pastitsio – Greek Lasagna

Greek Pastitsio is a baked pasta dish that contains ground beef and béchamel sauce. This was my first time making pastitsio but it won’t be my last.

 

Actually it has been on my bucket list for years after going to a Greek Easter party where they served it.

It is really delicious and quite easy to put together. Cinnamon and nutmeg are traditionally used in authentic Greek pastitsio but can be omitted if desired.

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Greek Pastitsio
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Greek Pastitsio
Prep Time
25 mins
Cook Time
50 mins
Resting
10 mins
Total Time
1 hr 25 mins
 

Greek Pastitsio is a delicious lasagna type dish done with a Greek flair!

Course: Main Course
Cuisine: Greek
Keyword: Greek Pastitsio
Servings: 6
Calories: 395 kcal
Ingredients
  • 8 ounces bucatini pasta or 8 ounces ziti pasta
  • 3 tablespoons melted butter
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup milk
  • 1 egg beaten
  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 1 8 ounce can tomato sauce
  • 1 teaspoon salt
  • 1 teaspoon dried mint flakes optional
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1 egg beaten
  • 1/3 cup Parmesan cheese
Instructions

  1. Cook macaroni; drain, and return to pan.

  2. Stir in the melted butter, 1/3 cup Parmesan cheese, 1/3 cup milk, and the egg; set aside.

  3. In a skillet or large saucepan, cook ground beef and onion until meat loses its pinkness and onion is soft; drain excess fat.

  4. Stir in tomato sauce, the 1 teaspoon salt, mint flakes (if used), cinnamon, nutmeg, and pepper; set aside.

  5. In a saucepan, melt 4 tablespoons butter, then mix in flour and 1/4 teaspoon salt. Slowly stir in the 2 cups milk, stirring well after each addition so that no lumps form.

  6. Cook and stir on medium-high until the cream sauce starts to thicken; stir for one minute more, then remove from heat.

  7. Beat egg in a small bowl, then pour into cream sauce, stirring briskly. Blend in the 1/3 cup Parmesan cheese.

  8. Layer half the pasta mixture in an 11" x 7" (or 2 quart) baking dish. Spoon the meat mixture evenly on top, then the remaining pasta.

  9. Pour cream sauce over top, to cover completely.

  10. Bake, uncovered, at 350F for about 40 minutes, or until hot and lightly browned.

  11. Let stand for 10 minutes.

 

Enjoy!

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Scalloped Potatoes & Ham

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Hamburger Ramen Skillet Supper

Now this Hamburger Ramen Skillet Supper is good!!! Very Fast. Especially good on those evenings when you don’t want to cook or when time is limited.

 

This will get dinner on the table in a hurry for you and your family!

It’s also extremely versatile. You can use whatever leftover veggies you need to use up!

Such a great weeknight meal. Definitely a once a week go to dinner.

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Hamburger Ramen Skillet Supper
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Hamburger Ramen Skillet Supper
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

So quick! So Easy! And yet it's delicious. You just gotta' try this Hamburger Ramen Skillet Supper.

Course: Main Course
Cuisine: American
Keyword: Hamburger Ramen Skillet Supper
Servings: 4
Calories: 395 kcal
Ingredients
  • 1 lb ground beef
  • 1 3 ounce package beef flavor ramen noodles
  • 2 cups water
  • 2 cups vegetables frozen mixed veggies, thawed; peas and corn work perfect!
Instructions
  1. In a skillet, cook beef until no longer pink; drain. Add noodles with contents of seasoning packet and water. Bring to a boil; cook for 3 minutes or until noodles are tender.
  2. Add the veggies and cook until tender, about 3 minutes as well.

 

Enjoy!

Up Next:

Amish Cabbage Patch Stew – Delicious

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Recipe based on one by Bec
Photo by anniesnomsblog

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Old Fashioned Vegetable Beef Soup

This is Old Fashioned Vegetable Beef Soup! I really like the touch of spice from the hot sauce. Better than Campbell’s but just as comforting!

Loosely based on a gourmet cooking magazine’s recipe for Beef Barley soup.

It turned out to be the best soup I’ve ever made! Everybody that has tried it keeps coming back for more.

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Old Fashioned Vegetable Beef Soup
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Old Fashioned Vegetable Beef Soup
Prep Time
30 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs 10 mins
 

Everybody that has tried this keeps coming back for more.

Course: Soup
Cuisine: American
Keyword: Old Fashioned Vegetable Beef Soup
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 lb beef stew meat
  • 1 onion
  • 3 celery ribs
  • 10 baby carrots or a couple regular carrots
  • 2 potatoes peeled if you like
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 14 ounce cans diced tomatoes (I use salt-free)
  • 3 1/2 cups broth or 2 14-oz cans
  • 2 small bay leaves
  • 2 teaspoons garlic powder
  • 2 tablespoons olive oil or any cooking oil
  • 4 cups water
  • 2 teaspoons hot pepper sauce
Instructions
  1. Cut meat into small, bite-size (1/2") pieces.
  2. In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown. Set aside on a plate.
  3. Chop celery, onion, potatoes, and carrots into bite-size pieces. Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
  4. Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic. Bring to a boil.
  5. Reduce heat and simmer uncovered until beef is almost tender, about an hour.
  6. Add peas and hot sauce to soup.
  7. Cover and simmer until beef is tender, about 30 minutes longer.
  8. Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Enjoy!

Enjoy This Old Fashioned Vegetable Beef Soup!

Up Next:

Amish Cabbage Patch Stew

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Recipe based on one by Marla Swoffer
Photo by anniesnomsblog

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Amish Cabbage Patch Stew – Delicious

This delicious Amish Cabbage Patch Stew recipe sneaks cabbage into a flavorful combination of beef, tomatoes, and beans for a deliciously satisfying dish.

 

This is a meal that will have even cabbage-haters asking for seconds.

Vitamin-packed cabbage rarely gets the attention it deserves. This simple and satisfying main dish came from an Amish friend and it is one of my favorite meals.

We loved the hearty texture and comforting flavor, but what we really like about this dish is its simplicity.

With just a few basic ingredients you can have a warm, filling, and delicious dinner on the table in less than an hour.

Can’t argue with that!

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Amish Cabbage Patch Stew
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Amish Cabbage Patch Stew
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

The Amish know good food and this cabbage patch stew is proof.

Course: Soup
Cuisine: Amish
Keyword: Amish Cabbage Patch Stew
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 -2 lb extra lean ground beef
  • 1 chopped onion
  • 1 cup diced celery
  • 2 cups diced cabbage
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons chili powder
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 1 14 1/2 ounce can stewed tomatoes
  • 1 8 ounce can kidney beans
  • 2 cups water
Instructions
  1. Brown the meat in a dutch oven and drain.
  2. Add the onions, celery and cabbage and cook until wilted.
  3. Add the water Worcestershire sauce, chili powder, salt and sugar. Add the tomatoes and beans.
  4. Cover and simmer 30 minutes.

 

Enjoy!

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Slow Cooker Split Pea & Ham Chowder

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Recipe based on one by GingerlyJ
Photo by Charlotte J

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Crock Pot Beef Roast

With this Crock Pot Beef Roast just throw everything into your slow cooker and take it easy. You know you’re going to be having something amazing for dinner.

Crock Pot Beef Roast

The flavor is amazing and it is unbelievably tender. Plus the no-hassle ease with which it’s made.

The seasonings are the perfect blends for the beef, potatoes and carrots – no salt needed.

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Crock Pot Beef Roast
Ingredients
  • 6 potatoes peeled and cut into large chunks
  • 5 carrots peeled and cut into 2-inch slices
  • 1 onion quartered
  • 2 -3 lbs boneless chuck roast
  • 1/2 cup beef broth
  • 1 tablespoon chives chopped
  • 2 tablespoons parsley chopped
  • 1/8 teaspoon pepper
  • 1 1 ounce package onion soup mix
  • 2 tablespoons Worcestershire sauce
  • 1 10 3/4 ounce can cream of mushroom soup
Instructions
  1. Put potatoes, carrots and onion on bottom of crockpot. Place the roast on top, fat side up.
  2. Pour in water or beef broth. Sprinkle chives, parsley, pepper and Onion Soup mix over the meat. Pour Worcestershire sauce and mushroom soup over meat.
  3. Cover and cook on low 8-10 hours.

Enjoy!

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Recipe based on one by Little This Little That
Photo by queenbeatrice

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Swedish Meatballs – Great Main Dish or Appetizer

Swedish Meatballs are really easy to prepare, and I like that I didn’t have to fry the meatballs. Simple and tasty, nice weeknight meal.

 

They can also be served as an appetizer.

You can make the meatballs the night before, so dinner prep is a snap. I almost always double the recipe so I have enough left over for a second meal down the road!

Great served over noodles, rice, or even potatoes.

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Swedish Meatballs
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Swedish Meatballs
Prep Time
20 mins
Cook Time
1 hr 10 mins
Resting
10 mins
Total Time
1 hr 40 mins
 

Swedish Meatballs have been around for a long time. This recipe is classic!

Course: Main Course
Cuisine: Swedish
Keyword: Swedish Meatballs
Servings: 6
Calories: 395 kcal
Ingredients
For The Meatballs
  • 1 lb ground beef
  • 2/3 cup milk
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • pepper
For The Sauce
  • 1 10 3/4 ounce can condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • Kitchen Bouquet for color
Instructions
To Make The Meatballs:
  1. Preheat oven to 400ºF.

  2. Mix all ingredients for the meatballs together. Shape into balls. Place on cookie sheet. Bake for 10 minutes or until browned.

  3. Remove meatballs from oven and place in a casserole dish.

  4. Turn oven temperature to 350ºF.
To Make The Sauce:

  1. Stir together ingredients for the sauce and combine with the meatballs in the casserole.

  2. Bake, covered, for 1 hour.
  3. Let stand covered for 10 minutes before serving.

 

Enjoy!

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Recipe based on one by Nana Lee
Photo by Wildflour

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Roast Beef Tenderloin with Red Wine & Shallot Sauce

roast-beef-tenderloin-with

I made this for Christmas dinner in the past and it was devoured and loved by all. The beef was melt-in-your-mouth tender and I could have eaten a bowl of the sauce all by itself. This one is a keeper!

It is definitely dinner party fare but also good enough for your family!

This recipe is awesome, elegant and SO easy too!!

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Roast Beef Tenderloin with Red Wine & Shallot Sauce

Ingredients

4 lbs beef tenderloin, premium oven roast
3 tablespoons black peppercorns, coarsely crushed
1 teaspoon salt
3 tablespoons olive oil

Sauce

4 tablespoons butter
2 cups diced shallots
1 teaspoon sugar
3 garlic cloves, minced
1 tablespoon minced fresh thyme
3 1⁄4 cups beef stock
1⁄2 cup dry red wine
1⁄4 cup brandy
1 bay leaf
2 tablespoons cornstarch

Directions

Sprinkle beef with peppercorns & salt, pressing to adhere.

Heat oil in roasting pan, over medium-high heat; sear beef all over.

Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in center registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.

Sauce:

Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.

Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes.

Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups.

Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.

Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.

Enjoy!

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Recipe based on one by CountryLady
Photo by Swirling F.

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Perfect Prime Rib – Trademark Christmas Eve Dinner

This is a perfect prime rib recipe and from now on will be my only prime rib recipe! The salt crust gives it a wonderful savory flavor and made everyone’s mouth waters while it was cooking. The perfect prime rib recipe!

Perfect Prime Rib

This is my “trademark” Christmas Eve Dinner.

It’s a super easy recipe, great for dinner parties, but DO NOT alter cooking times or directions. And DO NOT carve until just before serving.

Here NEEDS a clarification!!!

The salt is only intended to produce a shell to keep the moisture in. It’s not intended to be consumed unless of course you like extremely salty foods.

AFTER the roast has rested for 15 minutes. Lightly scrape the salt away but not so much that you remove all the seasonings.

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Perfect Prime Rib
Ingredients
  • 1 prime rib roast size doesn't matter
  • 1/2 cup kosher salt
  • 1/4 cup rosemary
  • 1/4 cup horseradish powder
  • 1/4 cup garlic powder
  • 1/8 cup cracked black pepper
Instructions
  1. Combine seasonings, and rub into roast. Let sit while oven preheats to 375.
  2. Place roast in broiling pan, fat side up or bone side up. Bake for 45 minutes.
  3. Turn oven off, DO NOT OPEN OVEN.
  4. One hour before serving, turn oven back on 45 minutes. Take rib out, LET STAND FOR 15 MINUTES. This is VERY important, it allows the juices to distribute.
  5. Do not carve "ahead of time", either. Scrape off the salt "shell." The meat directly underneath that will be very salty, but that's usually the fatty part that no one eats, anyways. The rest of it will be fine, I PROMISE!
  6. Serve with au jus and horseradish sauce.

Enjoy!

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Recipe based on one by Lightly Toasted
Photo by Delicious as it Looks

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Company Steak with Bearnaise Butter

Company Steak with Bearnaise Butter! Bearnaise Butter melts over hot grilled or broiled steaks of your choice, making for a delicious entree that tastes like you really slaved (but you didn’t).

Company Steak with Bearnaise Butter

I love steaks medium rare, but the butter’s great and enhances everything from rare to well done steaks.

Perfect for company! Make sure you have some bread to soak up the juices and butter.

This Bearnaise butter will be a very welcome addition to my steaks from now on. I love the tarragon and shallot flavor combination, and when it slowly melts over a steak it is wonderful!

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Company Steak with Bearnaise Butter
Ingredients
  • 3 tablespoons unsalted butter softened
  • 2 teaspoons finely chopped fresh tarragon leaves or 1 t dried
  • 2 teaspoons minced shallots or 1 t minced garlic and 1 t minced onion as a substitute for shallot
  • 1/2 teaspoon fresh lemon juice to taste
  • 1/8 teaspoon salt
  • 4 steaks of your choice (especially good on rib eye, sirloin, and even rich filet mignon)
Instructions
  1. Using a fork, combine softened butter, tarragon, shallot (or you can use minced garlic and a bit of minced onion to substitute if you don't have shallots on hand), lemon juice, and salt.
  2. Mix well.
  3. Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm.
  4. Season steaks with pepper and a bit of oil and grill or broil.
  5. Top hot steaks with a generous slice of butter and serve.
  6. Leftover butter can be stored in the fridge for about a week, tightly wrapped.

Enjoy!

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Perfect Prime Rib

perfect-prime-ribThis turned out perfectly and will be my only prime rib recipe! The salt crust gives it a wonderful savory flavor.

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Recipe based on one by Lizzie-Babette
Photo by Diana Johnson

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