Category: Beef

Kansas City Steak and Vegetable Soup

I am a big soup fan year-round. I recently made this Kansas City Steak and Vegetable Soup and LOVED IT. Very hearty beef soup and so yummy.

 

A very flavorful soup without being over-spiced. I’m adding it to my keeper file and will definitely be making it again.

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Kansas City Steak and Vegetable Soup
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Kansas City Steak and Vegetable Soup
Prep Time
25 mins
Cook Time
2 hrs
Total Time
2 hrs 25 mins
 

I've never been to Kansas City but if this is typical fare then I'm going!

Course: Soup
Cuisine: American
Keyword: Kansas City Steak and Vegetable Soup
Servings: 6
Calories: 315 kcal
Ingredients
  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless sirloin trimmed of fat and cut into 1/2 inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup chopped onion
  • 2 cloves garlic minced
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 envelope knorr beef tomato soup mix
  • 1 envelope lipton onion soup mix
  • 4 cups water
  • 1 cup peeled potato cut into 1/2 inch chunks
  • 1 1/2 cups corn kernels fresh cut or frozen and thawed
  • 2 cups green beans cut into 1-inch pieces
Instructions

  1. Heat the oil in a large soup pot over medium-high heat.

  2. Season the beef with salt and pepper. Add the beef to the soup pot and brown in the hot oil, stirring frequently (do this in batches if necessary).

  3. Add the onion, garlic, celery, and carrots; cook and stir about 4 minutes or until the vegetables begin to soften.

  4. Add the soup mixes, water, and potatoes; bring to a boil. Change heat to medium-low and simmer 45 minutes to 1 hour or until beef is tender.

  5. Add in the corn and green beans and cook until the beans are tender. Adjust the seasoning to taste with salt and pepper if needed.

 

Enjoy!

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Secret Sirloin Steak – It’s The Marinade

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Recipe based on one by ratherbeswimmin’
Photo by Marg

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Skillet Meatball Goulash – Easy & Delicious

This Skillet Meatball Goulash is really sooo good! It’s like a meatball Stroganoff. You wouldn’t think that these basic ingredients could be so tasty.

 

But they sure are! This is a delicious meal that your family will love!

The recipe is quick, easy, and even if you’re normally a kitchen disaster you can cook this and make it taste like home.

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Skillet Meatball Goulash
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Skillet Meatball Goulash
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

A quick and easy meal that's absolutely delicious!

Course: Main Course
Cuisine: American
Keyword: Skillet Meatball Goulash
Servings: 4
Calories: 395 kcal
Ingredients
  • 1/2 cup chopped green bell pepper
  • 1 medium onion chopped
  • 1 12 ounce jar beef gravy
  • 1 14 ounce can beef broth
  • 3/4 cup water
  • 2 tablespoons chili sauce
  • 12 -16 ounces frozen cooked Italian meatballs
  • 8 ounces uncooked mini lasagna noodles aka mafalda
  • 1/2 cup light sour cream
  • 2 tablespoons chopped fresh parsley
Instructions

  1. Spray a 12 1/2-inch cast iron skillet with nonstick cooking spray; heat over medium-high heat until hot. Add the bell pepper and onion; cook and stir 2-3 minutes or until crisp-tender.

  2. Add the gravy, broth, water, chili sauce, and meatballs; mix well. Bring to a boil, stirring occasionally.

  3. Reduce heat to medium.

  4. Cover; cook 5 minutes or until meatballs are thawed.

  5. Add the uncooked noodles; mix well.

  6. Cover; cook about 10 minutes or until noodles are tender and meatballs are thoroughly heated, stirring occasionally.

  7. Remove from heat. Stir in sour cream until well blended.

  8. Sprinkle with parsley.

 

Enjoy this Skillet Meatball Goulash!

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Pepperoni Pasta Salad – Easy & Delicious

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Recipe based on one by Dine & Dish
Photo by SharonChen

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Beef Noodle Skillet – Quick, Easy & Cheap

This Beef Noodle Skillet is so quick and easy. A fast meal that’s not only tasty but also easy on the budget and very filling. A great quick, crowd-pleasing meal!

 

I like to add a little Tabasco for some heat

Fast, easy, inexpensive, and filling. It doesn’t get much better than that. Good stuff!

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Beef Noodle Skillet
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Beef Noodle Skillet
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This Beef Noodle Skillet is a great "meat stretcher" recipe. Just a little meat feeds the family!

Course: Main Course
Cuisine: American
Keyword: Beef Noodle Recipe
Servings: 6
Calories: 385 kcal
Ingredients
  • 6 cups broad egg noodles uncooked
  • 1 lb extra lean ground beef
  • 1 cup onion sliced
  • 1/2 cup green pepper chopped
  • 1 10 ounce can mushrooms, undrained
  • 1 10 ounce can condensed tomato soup
  • 1/2 cup light cream cheese spread 1/2 a tub
  • 1 tablespoon Worcestershire sauce
  • fresh parsley chopped (optional)
Instructions
  1. Cook noodles as directed on package.
  2. Meanwhile brown the meat in a 12 1/2 inch cast iron skillet and drain. Add the onions and peppers; cook and stir until tender. Stir in all the remaining ingredients; cook 5 minutes or until heated through.
  3. Drain the noodles and place on a serving platter. Top with the meat mixture.
  4. Garnish with chopped fresh parsley, if desired.

 

Enjoy!

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Paula Deen Green Bean Casserole

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Recipe based on one by Nif
Photo by *Parsley*

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Taco Casserole – It’s A Keeper!

This has to be the best Taco Casserole recipe ever. I got this recipe from a friend and I make it often. The spice is just right and the taste is too!

 

Awesome – a delicious twist to tacos!

This is great as basic tacos and then people can dress it up as they like. It’s a keeper!

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Taco Casserole
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Taco Casserole
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Taco Casserole is ready in 30 minutes and tastes super.

Course: Main Course
Cuisine: Mexican
Keyword: Taco Casserole
Servings: 6
Calories: 390 kcal
Ingredients
  • 1 lb ground beef
  • 1 1 1/4 ounce envelope taco seasoning
  • 1 10 1/2 ounce can mushroom soup
  • 1 8 ounce can beef broth
  • 1 14 ounce can rotel
  • 6 slices cheddar cheese
  • 1 8 ounce bag tortilla chips
Instructions
  1. Brown the ground beef. Add the taco seasoning, mushroom soup, beef broth, and Rotel tomatoes. Bring to a simmer. Simmer for about 5-10 minutes.
  2. Pour the chips into the bottom of casserole dish (leave whole). Pour the beef mixture over the chips. Place sliced cheese on top.
  3. Bake at 375° for about 10 minutes or until the cheese has melted.

 

Enjoy!

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The World’s Best Taco Salad

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Recipe based on one by Dawn Reid
Photo by SharonChen

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Scalloped Potato and Ground Beef Casserole

This Scalloped Potato and Ground Beef Casserole consists of sliced potatoes in a delicious creamy sauce on the bottom topped with a ground beef mixture.

Scalloped Potato and Ground Beef Casserole

It’s absolutely amazing! Even picky children love it!

This casserole is very versatile and you don’t have to worry about the exact amounts — to save time you may cook the ground beef mixture a day ahead and refrigerate

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Scalloped Potato and Ground Beef Casserole
Ingredients
  • 1 1/2 pounds ground beef
  • 1 medium onion chopped
  • 1 small green bell pepper seeded and chopped (optional)
  • 4 garlic cloves finely chopped (or to taste)
  • 1/2 teaspoon dried chili pepper flakes adjust to taste (optional)
  • 1 teaspoon seasoning salt or to taste or 1⁄2 teaspoon white salt (or to taste)
  • 1/2 teaspoon fresh ground black pepper or to taste
  • 5 -6 russet potatoes peeled and sliced thinly, or use as many as desired
  • 2 cups shredded cheddar cheese or to taste
Sauce
  • 2 10 3/4 ounce cans condensed cream of chicken soup, undiluted (using any other flavor of soup will not be as good)
  • 1 small onion chopped (about 1/3 cup)
  • 3/4 cup light cream
  • 1/2 cup sour cream
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon seasoning salt
  • fresh ground black pepper to taste
Instructions
  1. In a skillet cook the ground beef with the onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.
  2. Return to pan and add in the garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
  3. For the sauce: In a medium bowl mix together the undiluted soup with the onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
  4. In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on the bottom of the baking dish, then the soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
  5. Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
  6. Bake covered with foil for about 1 hour at 350 degrees F.
  7. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
  8. Remove from the oven and then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.

I think your family just might enjoy this Scalloped Potato and Ground Beef Casserole!

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Recipe based on one by Kittencal
Photo by Delicious as it Looks

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Meatball Sub Casserole Recipe – A Wonderful Take on The Popular Meatball Sub In A Casserole!

This is probably the best Meatball Sub Casserole I’ve made and I’ve made several! I love the layer of cream cheese in this casserole.

Meatball Sub Casserole

This meatball casserole is a wonderful take on the Italian Meatball Sandwich.

You can use light mayo if you want. It doesn’t effect the creaminess of this meatball sandwich casserole at all.

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Meatball Sub Casserole Recipe
Ingredients
Meatballs
  • 1 ⁄3 cup chopped green onion to taste
  • 1 ⁄4 cup seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 lb ground beef
For The Casserole
  • 1 loaf Italian bread cut into 1 inch slices
  • 8 ounces cream cheese softened
  • 1 ⁄2 cup mayonnaise not low-fat or lite
  • 1 teaspoon italian seasoning
  • 1 ⁄4 teaspoon pepper
  • 2 cups shredded mozzarella cheese divided
  • 1 28 ounce jar spaghetti sauce
  • 1 cup water
  • 2 garlic cloves minced
Instructions
  1. Preheat oven to 400.
Basic Meatball Recipe
  1. In a bowl, combine the onions, bread crumbs and Parmesan cheese. Add the beef and mix well. Shape into 1-inch balls; place on a rack.
  2. In a shallow baking pan, bake for 15-20 minutes or until no longer pink. (Or cook in a skillet on medium heat.).
  3. Reduce oven temperature to 350.
  4. Meanwhile, arrange the bread in a single layer in an ungreased 13x9x2" baking dish. (All of the bread might not be used.).
  5. Combine the cream cheese, mayo, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella.
Meatball Sub Sauce
  1. Combine the jar of spaghetti sauce, water and garlic; add the meatballs. Pour over the cheese mixture; sprinkle with remaining mozzarella.
  2. Bake, uncovered at 350 for 30 minutes or until heated through.

Enjoy!

Alternative: I always like to make homemade meatballs when time allows. However you could make this dish with frozen Italian meatballs from the grocery store!

Whether you use homemade meatballs or frozen Italian meatballs I hope you enjoy this Meatball Sub Casserole recipe. I do!

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Recipe based on one by yooper
Photo by anniesnomsblog

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Crock Pot Cube Steak and Gravy

This Crock Pot Cube Steak and Gravy is excellent and the gravy just begs to be served with mashed potatoes, rice or noodles.

Let me say right now, folks, that you ain’t never had a more tender piece of meat than this!

Wonderful recipe and let me tell you if you’re lucky enough to have leftovers they won’t last long. They make a wonderful lunch with egg noodles.

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Crock Pot Cube Steak and Gravy
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Crock Pot Cube Steak and Gravy
Prep Time
25 mins
Cook Time
8 hrs
Total Time
8 hrs 25 mins
 

You just can't cook meat more tender or delicious as this.

Course: Main Course
Cuisine: American
Keyword: Crock Pot Cube Steak and Gravy
Servings: 6
Calories: 325 kcal
Ingredients
  • 2 lbs cube steaks
  • salt
  • pepper
  • flour for dredging
  • 1 1 oz package onion gravy mix
  • 1 10 1/2 oz can cream of mushroom soup
  • 2 cups water
Instructions
  1. Salt and pepper the steak to your liking, then dredge in the flour. Fry the steak until brown and place in the crock pot.
  2. Add the water, soup, and gravy mix.
  3. Cover and cook on low 6 to 8 hours.
Recipe Notes

Serve with mashed potatoes or rice.

Enjoy!

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Recipe based on one by southern chef in louisiana
Photo by Chef floWer

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One Pot Beef Noodle Paprikash

In this One Pot Beef Noodle Paprikash recipe, the noodles cook in the same pot as the sauce, making it easy and quick. The result is outstanding!

 

A beautiful, creamy, and flavorful dish!

The short amount of time it takes to produce such a great dish is a plus!!!

I was pleasantly surprised to find that the paprika actually imparts a flavor as well as a beautiful color to the dish.

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Beef Noodle Paprikash
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One Pot Beef Noodle Paprikash
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This One Pot Beef Noodle Paprikash is perfect for a weeknight dinner.

Course: Main Course
Cuisine: American
Keyword: One Pot Beef Noodle Paprikash
Servings: 6
Calories: 395 kcal
Ingredients
  • 1 lb ground beef
  • 1 tablespoon minced garlic
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 3 tablespoons paprika
  • 1/3 teaspoon thyme
  • 3 1/2 cups beef broth
  • 8 ounces medium egg noodles
  • 3/4 cup sour cream
  • 1 tablespoon flour
Instructions

  1. In a dutch oven, brown the ground beef with the garlic, onions, and green pepper. Cook and stir until beef is done, drain off excess fat.

  2. Stir in the paprika and thyme.

  3. Add the broth and noodles; bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally.

  4. Mix the sour cream with the flour; stir into noodle mixture.

  5. Simmer for 3 more minutes, stirring until thickened.

 

Enjoy!

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Simple Pasta Toss With Chicken

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Rcipe based on one by MizzNezz
Photo by *Parsley*

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THE UNTOLD SECRET FOR MAKING THE BEST BARBECUED RIBS EVER WITHOUT FIRING UP THE GRILL!

Crock-Pot-BBQ-Ribs

This is a super finger licking good recipe that is a hit every time and you don’t even have to fire up the barbie! This method makes ribs that are really delicious and so easy!

I used boneless beef country ribs and they were so tender and flavorful.

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Crock Pot BBQ Ribs

Ingredients

3⁄4 teaspoon black pepper
3⁄4 teaspoon white pepper
1⁄2 teaspoon cayenne pepper
1 teaspoon ground cumin
1⁄3 cup brown sugar
1 tablespoon paprika
1 1⁄2 teaspoons salt
4 lbs beef ribs
0.75 (16 ounce) bottle barbecue sauce

Directions

Combine the rub ingredients mixing well. Rub on all sides of ribs.

Place ribs meaty side up in the crock pot. Cover; cook on low for 6 hours.

Drain the grease from the crock. Place the ribs back in and cover with bbq sauce.

Cook for another hour.

Enjoy!

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Recipe based on one by fitmama
Photo by Caroline Cooks

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The Best Beef Stew Ever

This is absolutely The Best Beef Stew Ever! I’ve made a lot of beef stews and this is now my go-to recipe. It has the hearty, old-fashioned taste that beef stew should have.

Best Beef Stew Ever

The meat cooks up so tender and juicy and the gravy is out of this world delicious!

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The Best Beef Stew Ever
Ingredients
  • 1 -1 1/2 pounds cubed beef stew meat
  • 1/2 cup flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 cup vegetable oil
  • 1 onion chopped fine
  • 1 carrot chopped fine
  • 1/4 cup finely chopped celery with a few minced leaves
  • 1 tablespoon dried parsley
  • 1 pinch thyme
  • 3 1/2 cups beef broth
  • 2 medium potatoes diced
  • 2 carrots diced
  • 2 onions diced
Instructions
  1. Put the flour, salt and pepper in a large ziploc bag.
  2. Heat the oil over medium heat in a large dutch oven.
  3. Place the meat in the bag with the flour and shake until well coated. Shake off meat pieces and add them to the oil and stir until slightly browned, Add the remaining flour from the bag and the finely chopped onion. Stir until well browned.
  4. Add the finely chopped carrot and next 4 ingredients. Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
  5. Add the diced potatoes, carrots, and onions, cook for another 45 minutes or until the potatoes are tender.

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Recipe based on one by Christina Chavez
Photo by Delicious as it Looks

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