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Slow-Cooker Beef Stroganoff

Slow-Cooker Beef Stroganoff
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Ingredients
  1. 2
  2. pounds beef stew meat
  3. 1
  4. cup chopped onion
  5. 1
  6. can (10 3/4 ounces) condensed golden mushroom soup
  7. 1
  8. can (10 3/4 ounces) condensed cream of onion soup
  9. 1
  10. jar (6 ounces) Green Giant® sliced mushrooms, drained
  11. 1/4
  12. teaspoon pepper
  13. 1
  14. package (8 ounces) cream cheese, cubed
  15. 1
  16. container (8 ounces) sour cream
  17. 6
  18. cups hot cooked noodles or rice
Instructions
  1. 1 In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
  2. 2 Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
  3. 3 Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.
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Savory Winter Soup Recipe

Savory Winter Soup Recipe
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Ingredients
  1. 2 pounds ground beef
  2. 3 medium onions, chopped
  3. 1 garlic clove, minced
  4. 3 cans (10-1/2 ounces each) condensed beef broth, undiluted
  5. 1 can (28 ounces) diced tomatoes, undrained
  6. 3 cups water
  7. 1 cup each diced carrots and celery
  8. 1 cup fresh or frozen cut green beans
  9. 1 cup cubed peeled potatoes
  10. 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  11. 1 teaspoon dried basil
  12. 1/2 teaspoon dried thyme
  13. Salt and pepper to taste
Instructions
  1. In a large skillet, cook beef and onions over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on high for 8 hours or until heated through. Yield: 14 servings (3-1/2 quarts).
  3. To save chopping time, use frozen sliced carrots and cubed hash brown potatoes in Savory Winter Soup.
Holiday Cottage http://www.holidaycottagepage.com/



Three-Bean Christmas Chili

Three-Bean Christmas Chili
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Ingredients
  1. 1
  2. can (28 oz) whole tomatoes, undrained
  3. 1
  4. can (15 oz) Progresso® dark red kidney beans, drained
  5. 1
  6. can (15 oz) Green Giant® garbanzo beans, drained
  7. 1
  8. can (15.5 oz) Green Giant® butter beans, drained
  9. 1
  10. can (15 oz) tomato sauce
  11. 3
  12. small red, orange or yellow bell peppers, cut into 1-inch pieces
  13. 1
  14. Anaheim or jalapeño chile, seeded, chopped
  15. 1
  16. to 2 tablespoons chili powder
  17. 2
  18. teaspoons ground cumin
  19. 1/4
  20. teaspoon pepper
  21. 1/2
  22. cup sour cream
  23. 3
  24. tablespoons Old El Paso® Thick 'n Chunky salsa
  25. Chopped fresh cilantro, if desired
Instructions
  1. 1 Into 4-quart Dutch oven, pour can of tomatoes; break up tomatoes with spoon. Stir in remaining ingredients except sour cream, salsa and cilantro. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes or until bell peppers are tender.
  2. 2 In small bowl, mix sour cream and salsa. Serve chili with sour cream mixture. Sprinkle with cilantro.
Notes
  1. Beef it up with a pound of ground beef, cooked and drained.
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Panhandle Beef Brisket Recipe

Panhandle Beef Brisket Recipe
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Prep Time
40 min
Cook Time
3 hr
Prep Time
40 min
Cook Time
3 hr
Ingredients
  1. 2-1/4 cups ketchup
  2. 1-1/2 cups beef broth
  3. 1 large onion, chopped
  4. 1/2 cup packed brown sugar
  5. 1/2 cup white wine vinegar
  6. 2 tablespoons chili powder
  7. 2 tablespoons Worcestershire sauce
  8. 3 garlic cloves, minced
  9. 1/4 teaspoon cayenne pepper
  10. 1 fresh beef brisket (5 to 7 pounds), trimmed
  11. 2 tablespoons Liquid Smoke, optional
Instructions
  1. In a large saucepan, combine the first nine ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from the heat. Remove 2 cups sauce to a bowl; cover and refrigerate for serving.
  2. Place brisket in a shallow roasting pan; brush with Liquid Smoke if desired. Pour remaining sauce over meat. Cover and bake at 325° for 3 hours or until meat is tender.
  3. Let stand for 5 minutes. Heat reserved sauce. Thinly slice meat across the grain. Serve sauce with meat. Yield: 16 servings (2 cups sauce).
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Easy Beef Stew

Easy Beef Stew
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Ingredients
  1. 1 tablespoon vegetable oil
  2. 2 lbs stew beef
  3. 1 large onion, diced
  4. 1 clove garlic, diced
  5. 1/2 teaspoon salt
  6. 1 teaspoon pepper
  7. 1 teaspoon smoked paprika
  8. 1 – 14 oz can chopped tomatoes
  9. 2 cups beef stock
  10. 1 teaspoon dried rosemary
  11. 1 tablespoon Worcestershire sauce
  12. 4 medium carrots, diced
  13. 2 large russet potatoes, diced
  14. freshly chopped parsley for garnish
Instructions
  1. Preheat a large soup pot. Drizzle with vegetable oil. Add beef, onion and garlic. Add salt and pepper. Brown beef and cook onion until translucent. Add paprika, canned tomatoes, beef stock, rosemary and Worcestershire sauce. Bring to a boil and reduce to a simmer. Simmer for 1 1/2 – 2 hours covered, or until beef is tender.
  2. When beef is tender, add potatoes and carrots. Continue to simmer covered for another 30 – 40 minutes, or until vegetables are very tender.
  3. Garnish with fresh parsley before serving.
Holiday Cottage http://www.holidaycottagepage.com/



Easy Beef Stew

Easy Beef Stew
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Ingredients
  1. Ingredients
  2. 1 tablespoon vegetable oil
  3. 2 lbs stew beef
  4. 1 large onion, diced
  5. 1 clove garlic, diced
  6. 1/2 teaspoon salt
  7. 1 teaspoon pepper
  8. 1 teaspoon smoked paprika
  9. 1 – 14 oz can chopped tomatoes
  10. 2 cups beef stock
  11. 1 teaspoon dried rosemary
  12. 1 tablespoon Worcestershire sauce
  13. 4 medium carrots, diced
  14. 2 large russet potatoes, diced
  15. freshly chopped parsley for garnish
Instructions
  1. Preheat a large soup pot. Drizzle with vegetable oil. Add beef, onion and garlic. Add salt and pepper. Brown beef and cook onion until translucent. Add paprika, canned tomatoes, beef stock, rosemary and Worcestershire sauce. Bring to a boil and reduce to a simmer. Simmer for 1 1/2 – 2 hours covered, or until beef is tender.
  2. When beef is tender, add potatoes and carrots. Continue to simmer covered for another 30 – 40 minutes, or until vegetables are very tender.
  3. Garnish with fresh parsley before serving.
Holiday Cottage http://www.holidaycottagepage.com/



Slow Cooker Beef Stew

Slow Cooker Beef Stew
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Ingredients
  1. 2 pounds beef stew meat, cut into 1 inch cubes
  2. 1/4 cup all-purpose flour
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon ground black pepper
  5. 1 clove garlic, minced
  6. 1 bay leaf
  7. 1 teaspoon paprika
  8. 1 teaspoon Worcestershire sauce
  9. 1 onion, chopped
  10. 1 1/2 cups beef broth
  11. 3 potatoes, diced
  12. 4 carrots, sliced
  13. 1 stalk celery, choppe
Instructions
  1. lace meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Holiday Cottage http://www.holidaycottagepage.com/



Slow Cooker Beef Stew

Slow Cooker Beef Stew
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Ingredients
  1. 2 pounds beef stew meat, cut into 1 inch cubes
  2. 1/4 cup all-purpose flour
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon ground black pepper
  5. 1 clove garlic, minced
  6. 1 bay leaf
  7. 1 teaspoon paprika
  8. 1 teaspoon Worcestershire sauce
  9. 1 onion, chopped
  10. 1 1/2 cups beef broth
  11. 3 potatoes, diced
  12. 4 carrots, sliced
  13. 1 stalk celery, chopped
Instructions
  1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Holiday Cottage http://www.holidaycottagepage.com/



Vegetable Hamburger Soup Recipe

Vegetable Hamburger Soup Recipe
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Ingredients
  1. 1 pound ground beef
  2. 1 cup chopped onion
  3. 1 cup diced peeled potatoes
  4. 1 cup sliced carrots
  5. 1 cup shredded cabbage
  6. 1 cup sliced celery
  7. 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  8. 1/4 cup uncooked long grain rice
  9. 3 cups water
  10. 2 teaspoons salt
  11. 1/4 teaspoon dried basil
  12. 1/4 teaspoon dried thyme
  13. 1 bay leaf
Instructions
  1. In a Dutch oven, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender, stirring occasionally. Discard bay leaf. Yield: 8 servings (2 quarts).
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