Category Archives: Beef

Scalloped Potato and Ground Beef Casserole

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scallopedpotatoeandgroundbeefcasserole

Scalloped Potato and Ground Beef Casserole

This casserole is out of this world delicious!!  It is so good, you can almost inhale it.  Which is what I pretty much did.  I love potatoes and the flavor was amazing!!

It makes a large casserole, so I made it in two 9 x 9″ dishes and froze one of them for later.  (one of my dishes was a little larger than a 9″ x 9″)

  • 1 1/2 lbs. ground beef (use more, if you like) (I added a small amount of sausage in mine as I didn’t have a full 1 1/2 lbs. of ground beef)
  • 1 medium onion, chopped
  • 1 small green bell pepper, seeded and chopped (opt)
  • 1-2 tablespoons bacon fat
  • 4 lg. garlic cloves, finely chopped
  • 1/2 teaspoon dried chili pepper flakes (opt) (or to your taste) (I used 1/2 tsp, but will use 1/4 tsp.next time)
  • 1 teaspoon seasoned salt or 1/2 teaspoon white salt (I used seasoned salt)
  • 1/2 teaspoon black pepper (or to your taste)
  • 5-6 russet potatoes (peeled and sliced thinly)
  • 2 cups (8-oz.) shredded cheddar cheese (I used sharp white cheddar)

Sauce

  • 2 (10 3/4-oz.) cans condensed cream of chicken soup, undiluted (using any other flavor of soup won’t be as good)
  • 3/4 cup half and half cream
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt

Preheat oven for 350 degrees.

In a skillet, cook ground beef with onion, bell pepper and chili flakes until no longer pink, drain fat off.  Then add in the bacon fat, garlic, seasoned salt and pepper, and stir until meat is browned.  Set aside.

For the sauce, mix together in a medium bowl the soup, milk, sour cream, Parmesan cheese, garlic powder and seasoned salt.  Mix well.

In a greased 9 x 13-inch baking dish or a large oval casserole dish, alternate layers of sliced potatoes, soup mixture, ground beef mixture (leave in leftover grease in the pan) and then shredded cheese.  (Or you can do potatoes, soup, cheese, ground beef, potatoes, soup, cheese, ground beef, cheese.)  Cover with foil.

Bake covered for 1 hour.  Uncover and continue to bake for another 20-30 minutes or until potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).

Serves 8.

“Refuge can be found in the Rock of Ages.”

 

Chicken Fried Steak with Cream Gravy

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chickenfriedsteak

Chicken Fried Steak with Cream Gravy

I love chicken fried steak!  I order this quite often when we dine out, but so easy to fix at home.  Add some mashed potatoes and sweet corn and you have a super delicious dinner.  Although, this time I served with Skillet Braised Brussel Sprouts Skillet-Braised Brussel Sprouts with Bacon and Shallots.

  • 4 cubed steaks (2 lbs.) (I call these minute steaks)
  • 2 teaspoons House Seasoning, divided (*See recipe below)
  • 1 1/2 cup all-purpose flour
  • 1 cup buttermilk
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 cup beef broth
  • 1 cup heavy cream

Season steaks with 1 teaspoon house seasoning.

In shallow boil, mix together the flour and remaining 1 teaspoon house seasoning.  In separate bowl, beat together buttermilk and egg.

Dredge steaks in seasoned flour, shaking off any excess, then dip into buttermilk mixture, letting any excess drip off, and then dip again into the flour to coat.

In a large skillet (I like to use cast iron), heat the oil over medium-high heat until it shimmers.  You want it real hot.  Cook the steaks until browned, about 3 minutes per side.  Transfer to a paper towel-lined plate to drain.

Drain all but 3 tablespoons of the oil from the skillet.  Add 3 tablespoons of flour from the bowl of seasoned flour and whisk until browned, about 2 minutes.  Add the broth and cream and bring to a boil.  Stir until thickened, about 2 minutes.  Taste and add more house seasoning, if needed.  Serve.

Makes 4 servings.

House Seasoning:  1/2 cup salt, 2 tablespoons pepper, and 2 tablespoons garlic powder.  Mix together and store in a spice jar.  I use this with several different recipes.  You can double the recipe or make half this amount.  

“God’s Word provides the ingredients we need to thrive spiritually.”

 

Amish Cook’s Poor Man’s Steak

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poormanssteak

Amish Cook’s Poor Man’s Steak

This is an old classic recipe.  So delicious!!  I actually made 5 steaks, but you could make however many you want in whatever size you want.

  • 1 1/2 pounds lean ground beef
  • 1 cup dry bread crumbs
  • 1 small onion, chopped (I used dried onion)
  • 2 eggs
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 (10 3/4-oz.) can cream of mushroom soup (I used golden mushroom, but I think cream of mushroom with roasted garlic would be good too.)
  • 1/2 cup water
  • 1/2 cup milk
  • 1 (4-oz.) can sliced mushrooms, drained

Preheat oven to 350 degrees.  Grease a 9-inch square baking dish and set aside.  (I used a cast iron skillet.)

In a large bowl, combine the ground beef, bread crumbs, onion, eggs, salt, pepper, and garlic powder.  Knead the mixture with your hands until it is smooth and uniformly combined.  Shape the meat mixture into a loaf and cut into 6 slices.  Or you can slice it into however many patties you want.

In a greased skillet, fry the meat slices until browned on each side. Drain off the excess grease and transfer the browned slices to the prepared baking dish.

In a medium bowl, combine the mushroom soup, water, and milk.  Stir until smooth.  Pour the soup mixture evenly over the meat slices and sprinkle with the drained mushrooms.

Bake uncovered for 30 to 40 minutes, until the meat slices are cooked through and the sauce is bubbling.

Serves 6.

“Christ’s cross provides the only safe crossing into eternity.”

 

Prime Rib

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primerib

Prime Rib

I have made prime rib many, many times and never put it here on my blog, so here goes.  This is so easy to make and super delicious.

  • Standing rib roast (3 to 7 ribs (estimate 2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string.  (I used a boneless roast this year.)
  • Salt and pepper

Remove roast from the refrigerator 3 hours before you start to cook it.  Sprinkle it with salt all over and let it sit.

Cut bones away from roast and tie them back on to the roast with kitchen string.

Preheat oven to 500 degrees.  Pat roast dry and sprinkle it all over with salt and pepper.

Place roast fat side up and rib bones down in a roasting pan.

Brown roast at 500 degrees temperature in oven for 15 minutes.

Reduce oven temperature to 325 degrees.  To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare.

The actual cooking time depends on so many things.  Shape of the roast, how chilled it is when it goes into the oven, and whether it is flatter or thicker.

You need to use a meat thermometer.  Roast in the oven until thermometer registers 115 degrees for rare or 120 -130 degrees for medium.  (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)

Check the temperature of the roast using a meat thermometer an hour before you expect it to be done.

Once the roast has reached the temperature you want, remove it from the oven and cover it with foil and let it rest for 30 minutes before you carve it.  (It continues to cook as it sits so don’t let it sit any longer than that.)

Put it on a carving board and slice into 1/2″ to 3/4″ thick slices.

“Trials can be God’s road to triumph.”

 

 

Lasagna Soup

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Lasagna Soup

This is a very hearty soup.  Comfort food at its best.  It is delicious!!

  • 1 tablespoon oil
  • 1 large yellow onion, diced
  • 1 tablespoon chopped garlic
  • 2 lbs. lean ground beef
  • 1 tablespoon Italian seasoning
  • 1 – 2 teaspoons pepper
  • 2 teaspoons salt
  • 1 (24-oz.) jar pasta sauce
  • 4 cups beef broth (add up to 4 cups more for runnier soup)
  • 1 (28-oz.) can crushed tomatoes
  • 12 oz. Mafalda noodles, or use lasagna noodles, broken (I used bow-ties)
  • 1/2 cup heavy cream
  • 1 cup (4 oz.) shredded mozzarella cheese
  • 1 cup (4 oz.) shredded jack cheese blend
  • Parsley for garnish (if desired)

Heat dutch oven over medium-high heat.

Add oil and then chopped onion.  Cook for 3-4 minutes or until partly translucent.  Add in garlic and cook for 1 minute.

Add in ground beef and sprinkle with Italian seasoning, salt and pepper.  Cook until browned, stirring occasionally.  Drain, if necessary.

Pour in pasta sauce, 4 cups beef broth, crushed tomatoes, and stir to continue.

Add in noodles and allow soup to simmer for 8 minutes, or until noodles are al dente.

Add in heavy cream and cheeses, stir until combined.  Ready to serve.

Add a little sprinkling of cheese on top of bowl and serve.

Makes 12 servings.  (2 cups = 441 calories)

“God’s forgiveness defies our labels of failure or pride.”

 

 

 

 

 

Cheesy Avocado Quesadillas

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Cheesy Avocado Quesadillas

I have to say, these are so good they are addicting.  Very easy and a quick supper on the table in no time.

  • 1 pound ground beef
  • 1 tablespoon taco seasoning mix
  • 1 (4-oz.) can chopped green chiles, drained
  • 8 (8-inch) flour tortillas
  • 1 (16-oz.) can refried beans, heated
  • 2 avocados, peeled, halved, seeded and sliced
  • 2 cups shredded mozzarella cheese

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

Brown ground beef in a skillet over medium heat and cook until browned, making sure to crumble the beef as it cooks.  Drain excess fat and stir in taco seasoning and green chiles; set aside.

Top tortilla with refried beans, ground beef mixture, avocado and mozzarella, and then top with another tortilla.  Repeat with remaining tortillas to make 4 quesadillas.

Place quesadillas onto the prepared baking sheet.  Place into oven and bake until the cheese has melted, about 8-10 minutes.

Makes 8 servings.

“We rest well when we’re in the loving arms and perfect will of God.”

Korean Beef Bowl

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Korean Beef Bowl

Leftover rice?  Try this quick and easy recipe.

  • 1/4 cup brown sugar, packed
  • 1/4 cup reduced sodium soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon crushed red-pepper flakes, more or less to taste
  • 1/4 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 2 green onions, thinly sliced
  • 1/4 teaspoon sesame seeds
  • Rice

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.

Heat vegetable oil in a large skillet over medium high heat.  Add garlic and cook, stirring constantly, until fragrant, about 1 minute.  Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.

Serve immediately, garnished with green onion and sesame seeds, if desired.

Serves 4.

“We honor the Creator when we honor the memory of His creatures.”

Cocktail Sausage Meatballs

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Cocktail Sausage Meatballs

This is good for just about any kind of social function.  Entertaining at home or for a potluck.  I know I don’t need another meatball recipe on my blog, but my husband insisted I put it on.

  • 1 egg, slightly beaten
  • 1 pound bulk sausage (I used mild)
  • 1/4 pound lean ground beef (I used 1/3 lb.)
  • 1/2 cup finely crushed soda crackers
  • 1/3 cup milk
  • 1/2 teaspoon dried sage
  • 1/2 cup water
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 1/4 cup barbecue sauce

Combine egg, sausage, ground beef, crackers, milk, and sage until well mixed.  Shape into meatballs and brown in a small amount of oil in a large pot.  (Or, like I did, put into a pan and bake 400 degrees for 20 to 30 minutes until brown.)  Drain the meatballs and place in a baking dish.  Combine water, ketchup, soy sauce, brown sugar, and barbecue sauce in a bowl.  Stir until well blended.  Pour sauce over meatballs and bake 30 minutes at 325 degrees.

Serves 8 to 12.

“Beneath all our longings is a deep desire for God.”

 

Meatball Soup

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Meatball Soup

You can make this quick and easy soup in a half hour if you have all the ingredients on hand.  This is scrumptiously delicious!  On this beautiful, but very cold day, it tasted so good.  I can’t wait to have seconds.

  • 1 (14.5-oz.) can petite diced tomatoes
  • 1 (6-oz.) can tomato paste
  • 1 to 1/2 cups chopped onion
  • 4 (14.5-oz.) cans beef broth
  • 2 cups water
  • 1 (32-oz.) pkg. frozen meatballs (I used slightly more)
  • 1 1/2 cups small pasta, uncooked  (I used ditalini)
  • Salt and pepper to taste
  • Garnish:  grated Parmesan cheese

Mix together all ingredients except garnish in a large stock pot over medium heat.  Bring to a boil; reduce heat to medium-low.  Cook, stirring occasionally, for 20 minutes, or until pasta is tender and meatballs are warmed through.  Garnish servings with Parmesan cheese.

Makes 6 to 8 servings.

“Care for creation honors the Creator.”

 

 

Quick Meatloaf Chili

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Quick Meatloaf Chili

Normally, I don’t have any leftover meatloaf, but because I had made a larger than normal recipe, I had leftovers.  I decided to try this with it and it was really delicious.

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 – 2 jalapeno peppers, minced (I used jarred jalapenos)
  • 2 – 3 cups crumbled leftover meatloaf
  • 2 (14-oz.) cans diced tomatoes, undrained
  • 1 ( 8-oz.) can tomato sauce
  • 2/3 cup beef broth
  • 2 (15-oz.) cans black beans, rinsed and drained
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon Tabasco sauce
  • Salt and pepper to taste

In a large pot, heat olive oil over medium heat.  Add onion and garlic; cook and stir for 5 minutes.  Add jalapeno pepper; cook and stir for 3 minutes.

Add meatloaf, diced tomatoes, tomato sauce, beef broth, black beans, chili powder, cumin, Tabasco, and salt and pepper to taste.  Bring to a simmer; reduce heat to low and simmer for 25 – 35 minutes until slightly thickened.  Serve immediately with sour cream, Parmesan cheese, and more jalapenos.

(I thought this was going to be pretty spicy, but it really wasn’t.)

Serves 6.

“We can speak to the Lord as a friend.”