Herb-Garlic Beef Roast

When I first saw this recipe I thought the picture made the dish look mouthwatering but the refrigerated, cooked beef scared me. So I tucked the recipe away in my files and subsequently forgot about it.  Then the holiday season snuck up on me and suddenly I had more things to do than was physically possible in a 24-hour day so I pulled out my recipe files and only looked for the meals that could be made in less than 30 minutes with lots of shortcuts and cheats. This recipe popped back up and I was much more willing to give it a chance. I am really glad I did because it was delicious and I learned some things about  pre-cooked, refrigerated meats. First off, the brand you buy strongly dictates whether the meat will be appetizing or not. Secondly, you get what you pay for as far as cuts and quality of meat.  And lastly, if you have done your homework right, you can buy some very clean and delicious pre-cooked and packaged meat right from your grocery store which are perfect for cutting time off your dinner preparation.


Serves: 4
Start-to-Finish: 30 minutes
Recipe By: Better Homes and Gardens Magazine

Ingredients:

1 (17-oz) pkg refrigerated cooked beef roast au jus (I bought HEB brand and was happy with the clean cut and freshness of the meat)
2 medium red potatoes
2 medium carrots
1 medium sweet potatoes (add more veggies if you want to stretch this meal)
1 TBSP cooking oil
Freshly ground black pepper
3 TBSP chopped fresh Italian parsley (flat-leaf not curly leaf)
4 cloves garlic, minced
1 TBSP finely shredded lemon peel

Directions:

1. In large skillet cook beef roast, covered, over medium heat for 10 minutes.
2.  Uncover and simmer for 5 minutes more, until juices are slightly reduced.
3.  Meanwhile, peel and cut your vegetables into 3/4 inch pieces. (The more uniform the size of the pieces the more uniform the cooking).
4.  Place vegetables in microwave-safe dish.
5.  Drizzle with cooking oil and sprinkle with pepper; toss to coat.
6.  Tightly cover with lid or plastic wrap. Microwave on high for 10 minutes or until tender. (I have also made this dish where I roasted the vegetables on a foil-lined cookie sheet in the oven for 20 minutes at 400; but it adds 10 minutes to the total time of the recipe so it depends on your time constraints.)
7.  For herb-garlic mixture, in a small bowl combine parsley, garlic, and lemon peel.
8.  To serve, stir vegetables into skillet with beef and juices and sprinkle with herb-garlic mixture.

Sirloin Stroganoff

Rustic presentation, hearty textures, satisfying flavors. This dish takes me to a Tuscan countryside in a sturdy, earthen kitchen with the smells and sights of home and good friends. The caramelization on the apples adds sweetness to the savory steak and potatoes. The salt and pepper is a simple seasoning that brings out the richness of the meat. Mike felt that the sauce drowned out some of the more subtle flavors in the meal so he choose not to add it; but I loved the sauce. This dish doesn't make good left-overs

Serves: 4 servings

Start-to-Finish: 55 minutes

Recipe By: Unknown-the creator of this recipe was not listed on the recipe card

Ingredients:

4 large red potatoes, cut into wedges

1 onion, chopped

3 cloves garlic, minced

2 TBSP butter

1 lb. boneless beef sirloin steak, thinly sliced

4 tart apples, cut into wedges and cored (I used Jazz apples)

1 cup apple cider (you can substitute apple juice)

1 (8-oz) carton sour cream

1/4 tsp salt

1/4 tsp black pepper

Directions:

1. Melt butter in large skillet.

2. Add potatoes, onion, and garlic to hot butter, cook over medium hight heat for 8 minutes.

3. Stir in beef sirloin.

4. Cook and stir another 3 minutes or until meat reaches desired doneness.

5. Remove meat and potato mixture from skillet, cover and set aside.

6. In the same skillet cook apples, cut-side down in pan drippings until browned. (Turn up the heat a little to get a nice brown sear)

7. Stir in apple cider.

8. Bring to boil.

9. Reduce heat and simmer uncovered for 15 minutes until boiled down.

10. Remove apples from skillet with a slotted spoon and add them to meat and potatoes dish.

11. Remove skillet from heat and allow sauce to cool (Don't jump the gun on this step; if the sauce isn't cooled enough your sour cream will curdle).

12. Once cooled, whisk in sour cream, salt, and pepper until smooth.

13. Serve sauce over steak, potatoes, and apples.

Skillet Beef and Potatoes

This is an easy, but incredible, dish that goes together in 30 minutes. Microwaving the potatoes before stir-frying them cuts down on your cooking time so you get dinner on the table faster. The beef has great seasoning and no one would guess it's plain old pepper creating such a savory flavor. If you have ever tasted oven-baked potatoes seasoned with rosemary and olive oil; this dish takes that idea and turns it into a meal by adding steak strips. Serve with green beans and French rolls for a hearty dinner.
Servings: 4 servings (If you have big eaters, add 2 more potatoes for a cheap solution to stretch your meal)
Start-to-Finish: 30 minutes
Recipe By: Taste of Home

Ingredients:

3 medium potatoes, halved and cut into 1/4-inch slices
1/3 cup water
1/2 tsp salt
1 lb beef sirloin steak, cut into thick strips
1 tsp garlic salt
1 tsp ground pepper
1/2 cup chopped onion
3 TBSP olive oil, divided
1 1/2 tsp fresh rosemary, minced

Directions:

1. Wash and cut potatoes in half lengthwise and then into 1/4-inch slices.
2. Place potatoes, water and salt in a microwave-safe dish.
3. Cover and microwave on high for 6-10 minutes or until tender; drain. (Drain right away or potatoes will get soggy)
4.
5. Season beef with pepper and garlic salt. (The pepper gives the dish a hot kick, so less pepper = less spicy)
6. In a large skillet, stir-fry beef and onion in 2 TBSP oil for 5 minutes or until beef is no longer pink.
7. Meanwhile, in another skillet, stir-fry potatoes in remaining oil for 5 minutes or until browned.
8. Combine potatoes and beef mixture.
9. Sprinkle in rosemary and serve.

Corned Beef and Cabbage

This was our traditional St. Patrick's Day dinner. I know I am a little behind on posting it, but better late than never. Mike LOVES corned beef and cabbage. He could eat this dinner once a week and never grow tired of it. I, personally, do not like corned beef or cabbage; I will only eat it once a year. But everyone who has tried this recipe says it is the best corned beef and cabbage they have ever eaten. It has all of the wonderful flavors you expect from corned beef. I would definitely recommend adding it to your St. Patrick's Day traditions.

Serves: 4
Start to Finish: 7 1/2 hours (30 min prep + 7 hours in slow cooker)
Recipe By: Karen Waters

Ingredients:

1 onion, cut into wedges
3 potatoes, peeled and quartered
1 cup baby carrots
2 cups water
1 garlic clove, minced
1 bay leaf
1 TBSP sugar
1 TBSP cider vinegar
1/4 tsp pepper
1 (1-2 lb) corned beef brisket with spice packet, cut in half
1/2 small head cabbage, cut into wedges

Directions:

1. Chop onion, potatoes, and cabbage.
2. Place brisket in the bottom of the slow cooker.
3. Top with onion, potatoes, and carrots.
4. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables.
5. Lastly, top with cabbage wedges.
6. Cover and cook on low for 7 hours or until meat and vegetables are tender. (The key here is to watch the cabbage, when the cabbage just starts to get soft it is done. You do not want your cabbage to get soggy.)
7. Remove bay leaf before serving.

Old-Fashioned Pot Roast

Pot Roast is the perfect meal for a lazy Sunday afternoon because you can put it in the oven and sort of forget about it. It is a low maintenance and hearty dinner. This recipe is different from your average pot roast recipes because it calls for sweet chili sauce. The chili sauce gives the meat a delicious, tangy flavor and makes a spicy gravy for your veggies. You can find sweet chili sauce in the Asian or ethnic food aisle of most grocery stores.

Serves: 4
Start to Finish: 3 1/2 hours
Recipe By: Georgia Edgington

Ingredients:

1.5 lb round roast
1 pkt onion soup mix
1 cup water
1 (7-oz) bottle sweet chili sauce
3 medium potatoes, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces

Directions:

1. Preheat oven to 35o.
2. Place roast in large roasting pan (at least 2 1/2 quarts).
3. Combine onion soup mix, water, and chili sauce.
4. Pour sauce over roast.
5. Cover and bake for 1 hour 45 minutes (if you are doubling the recipe, up the cook time to 2 hours)
6. Meanwhile, cut up carrots, potatoes, and celery into 1-inch pieces.
7. Remove pot roast from oven and cut into 1/2 inch slices.
8. Return roast slices to pan and top with vegetables.
9. Cover and continue cooking for another 1 hour.

Cincinnati Style Chili

Cincinnati-Style Chili is when chili is served over spaghetti or as a coney sauce. When served over spaghetti, the chili is topped with a heaping mound of shredded cheddar cheese. As much as will fit on top without falling over the sides (you might want to add a little less if you are watching your waistline).

The serving method has a code:
A "One-way" would be a bowl of chili only, but it is almost never ordered this way.
A "Two-way" is spaghetti topped with chili only.
A "Three-way" is spaghetti topped with chili and cheese only.
A "Four-way" is spaghetti topped with chili, cheese, red kidney beans or chopped raw onions only.
A "Five-way" is spaghetti topped with chili, cheese, red kidney beans, and chopped raw onions only.
"Inverted" is when the cheese is served under the chili so it melts.
"Wet" is the request for extra chili.

This is a Cincinnati-Style Chili "five-way."

Serves: 4
Start to Finish: 8 1/2 hours (3o min prep + 8 hour in slow cooker)
Recipe By: Original recipe by Sandra Lee Semi-Homemade; however, I have adjusted it to suit my tastes

Ingredients:

1/2 lb ground beef
1 can tomato soup
1/2 can kidney beans
1/2 cup diced green peppers (fresh or frozen)
1/2 cup diced onion (fresh or frozen)
1 pkt chili seasoning mix
1 TBSP beef stew seasoning mix
1/4 cup water
1 TBSP cider vinegar
1 1/2 tsp unsweetened cocoa powder
1 box spaghetti noodles
grated cheese for topping
diced onion for topping

Directions:

1. In a large skillet, cook the ground beef until browned. Drain off the fat.
2. Dice the onion and bell pepper.
3. In a 5-quart slow cooker stir together ground beef, tomato soup, kidney beans, bell pepper, onion, chili seasoning mix, beef stew seasoning mix, water, vinegar, and cocoa powder until thoroughly combined.
4. Cover and cook on low for 8 hours.
5. Meanwhile, prepare spaghetti noodles according to package directions.
6. Serve chili over noodles with shredded cheese and chopped onions.

Beef Stroganoff

Beef stroganoff is one of my all-time favorite meals. So, when I was married, I made sure to get the recipe from my mother so I could include it in my own family's meals. Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with sour cream. The dish is thought to be named after a distinguished Russian family, the Stroganov family. I like to add fresh parsley to my noodles but if you want it to be truly authentic you can serve it with crisp potato straws.

Serves: 4 people
Start-to-Finish: 30 minutes
Recipe By: Jani Jones

Ingredients:

1 lb beef round top, sliced into thin strips (I often use ground beef for a more "budget friendly" substitute)
4 TBSP flour
1 onion, diced
2 (10-oz) cans cream of tomato soup
4 TBSP Worcestershire sauce
2 garlic cloves, minced
1 (4-oz) can mushroom pieces (I always omit the mushrooms because neither my husband nor myself care for them)
1/2 cup water
1 cup sour cream
1 (12-oz) bag broad egg noodles
1 pat butter (optional)
2 TBSP chopped fresh parsley (optional)

Directions:

1. Slice beef into thin strips, cutting across the grain.
2. Dredge beef strips in flour.
3. In a large pan brown beef strips over medium-high heat.
4. Dice onion and mince garlic.
5. Add onion and garlic to the pan. Heat for 3 minutes.
6. Add tomato soup, Worcestershire sauce, mushrooms, and water to the pan.
7. Bring sauce to a boil.
8. Once boiling, reduce heat to low and simmer for 10 minutes or until sauce thickens.
9. Meanwhile, cook noodles according to package directions.
10. Drain noodles and dab with butter. (Here is when I would add chopped parsley... yummy!)
10. Remove sauce from heat and add sour cream; stirring constantly. (The sauce should be peachy-pink in color.)
11. Serve sauce over warm noodles.

Meatloaf

Meatloaf is a classic comfort food. The very mention of meatloaf makes me think of Grandma in the kitchen making Sunday dinner; surrounded by family and enticing aromas. (And I'm not even sure I have ever had my Grandma's meatloaf.) This delicious recipe is sweetened with grated carrots and sweet sausage. The addition of fresh chopped parsley gives it a clean flavor. The many mix-ins make the loaf light and airy and the topping is so good your little ones may even prefer it to plain old ketchup.
Serves: 4
Start to Finish: 2 hours
Recipe By: Nan Slaughter

Ingredients:

Meatloaf:
1 1/2 eggs (be creative, I know eggs don't come in 1/2 a portion; but it was the only way to get it to serve 4 people)
1/3 cup milk
1 slice French bread, torn into small pieces (the french bread gives it nice character but you could use stale white bread if you needed to)
1/2 cup oatmeal
1/2 cup grated cheddar cheese (I use my cheese grater for this)
1/4 cup grated carrot
1/4 cup finely chopped onion
1/2 TBSP chopped fresh Italian parsley
1/2 tsp salt
1/4 tsp dried parsley
1/4 tsp black pepper
pinch of dried thyme
pinch of dried bay leaves
1 lb lean ground beef
1 sausage link (mild Italian sausage)

Topping:
1/2 cup ketchup
1/2 cup brown sugar, packed
2 tsp prepared mustard
1 cup tomato sauce

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, beat the eggs.
3. Add milk, bread and oatmeal.
4. Stir in cheese, carrots, onions, parsley, and seasonings.
5. Add beef and sausage and mix well.
6. In a shallow baking dish, shape beef mixture into loaf.
7. Make topping by combining: ketchup, brown sugar, mustard, and tomato sauce into a bowl.
8. Bake meatloaf for 45 minutes.
9. Spoon half of the topping over meatloaf.
10. Return meatloaf to the oven and continue baking for an additional 45 minutes or until meatloaf is cooked thoroughly. (Total baking time about 1 1/2 hours. Cover with foil if it gets too brown.)