Crock-Pot Roast

This “to die for” Crock-Pot roast recipe came from Food.com. Could add in vegetables to make it a one-pot meal.

Ingredients

• 4-5 lb beef roast
• 1 pkg brown gravy mix
• 1 pkg dried Italian salad dressing mix
• 1 pkg Ranch dressing mix
• 1/2 cup water

Directions

• Place beef roast in Crock-Pot
• Mix the dried mixes together in a bowl and sprinkle over roast
• Pour water around roast
• Cook on low for 7-9 hours

No Boil Baked Ziti

My mom discovered this “no boil” ziti recipe from the Ragu website, and it has served us both well over the years.

Ingredients

• 1 lb ground beef
• 1 jar pasta sauce
• 1.5 cups water
• 1 container ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 8 oz uncooked ziti

Directions

• Preheat oven to 400°
• Brown mean and drain; add sauce and water
• Stir in ricotta, 1 cup mozzarella and Parmesan; then stir in uncooked ziti
• In 13″ x 9″ baking dish, evenly spoon ziti mixture; cover tightly with foil and bake 55 minutes
• Remove foil and sprinkle with remaining cup of cheese; bake uncovered an additional 5 minutes
• Let stand 10 minutes before serving

Hungarian Goulash

Another family recipe that takes me back to my childhood. We’ve always served over noodles, but would also work over potatoes.

Ingredients

• 2 lb beef stew meat
• 1/4 cup flour
• 2 medium onions, sliced
• 2 Tbsp oil
• 2 Tbsp paprika
• 2 tsp salt
• 1 tsp marjoram leaves
• 1/4 tsp pepper
• 1 medium green pepper
• 1 clove garlic, minced
• 1/2 cup water
• 16 oz can diced tomatoes, undrained
• 3 Tbsp flour
• 1/2 cup water

Directions

• In large bowl or plastic bag, coat beef cubes with 1/4 cup flour
• In large skillet or Dutch oven, brown meat and onions in hot oil
• Stir in seasonings, chopped green pepper, garlic, 1/2 cup water and tomatoes
• Heat to boiling; reduce heat and simmer covered 2 hours or until meat is tender
• Combine 3 Tbsp flour with 1/2 cup hot water; stir into hot meat mixture
• Heat mixture until it boils and thickens, stirring constantly
• Serve over cooked noodles or potatoes

Beef Burgundy

Growing up, this was one of the few recipes in my dad’s cooking repertoire. He had learned to make it from my grandmother (who wasn’t big on measurements). It’s a classic that always delivers.

Ingredients

• 6+ strips of bacon
• 1 lb stew beef, seasoned with salt, pepper and tenderizer
• 1/2 stick margarine
• 2 big spoons flour
• 1 can beef consomme
• 1/2 cup burgundy
• Onion flakes, thyme, parsley and chives
• Egg noodles, cooked

Directions

• Cook bacon and drain all but a little of the grease
• In the same skillet, brown stew meat after seasoning and tenderizing
• Melt butter and add flour, consomme and burgundy; add this mixture to the meat
• Add chopped bacon and seasonings
• Simmer until cooked through
• Serve over cooked egg noodles

Beef and Broccoli Wellington

A classic dish made easier thanks to crescent rolls. This one never disappoints.

Ingredients

• 1 lb ground beef
• 1 cup shredded mozzarella cheese
• 1/2 cup chopped onion
• 1/2 cup sour cream
• 1/4 tsp salt and pepper
• Broccoli
• 2 (8 oz) cans refrigerated crescent rolls
• 1 egg, beaten
• Poppy seeds (optional)

Directions

• Preheat oven to 375°
• Brown meat in skillet over medium-high heat; drain well
• Stir in mozzarella, onion, sour cream, salt, pepper and broccoli; simmer 10 minutes
• Separate dough into 4 rectangles; press perforations to seal
• Overlap long sides of 2 rectangles 1/2 inch; firmly press to seal
• On cookie sheet, press into 13″ x 7″ rectangle; spoon half of the meat mixture in center of dough
• Bring long edges to center of filling, slightly overlapping; pinch edges and ends to seal
• Repeat with remaining rectangles and meat filling
•  Brush top of crescent rolls with beaten egg and sprinkle with poppy seeds
• Bake for 18-22 minutes or until deep golden brown

Enchilasagna

I believe this family recipe came from a church cookbook. It never fails and is a great option for mixing up Taco Tuesday.

Ingredients

• 1.5 lb ground beef or turkey
• 1 medium onion, chopped
• 1 green pepper, chopped
• 2-3 cloves fresh garlic, minced
• Salt, pepper and chili powder to taste
• 1 pkg flour tortillas
• 1 jar salsa
• 1 (8 oz) can tomato sauce
• 2 cups shredded Monterrey Jack cheese

Directions

• Preheat oven to 350°
• Over medium high heat, brown beef with chopped vegetables (drain if needed)
• Add salt, pepper and chili powder to taste; remove from heat and stir in 1 cup of cheese into hot meat mixture
• Coat 9″ x 12″ baking dish with cooking spray
• place 2 heaping Tbsp meat mixture in tortilla; roll up and place in baking dish with seam at bottom
• Repeat until pan is full
• Mix salsa with tomato sauce and pour over tortillas
• Top with remaining cheese
• Bake uncovered 30 minutes until sauce is bubbly and cheese has browned lightly

Chili

This chili is based on my mom’s recipe (spiced up a tad) and I’ve been making it for years. It’s the perfect go-to for afternoons of watching football or cold weather.

Ingredients

• 1 lb ground beef
• 2-3 stalks celery, diced
• 1 medium onion, diced
• 2 Tbsp Olive Oil
• 1 clove garlic, minced
• 15 oz can tomato sauce
• 15 oz can crushed tomatoes
• 14.5 oz diced tomatoes
• 6 oz tomato paste
• 1 Tbsp chili powder
• 1 tsp cayenne pepper (optional)
• 1 tsp sugar
• 16 oz can kidney beans, drained
• 15 oz can black beans, drained
• Cheese and/or sour cream for garnish

Directions

• Heat oil in pan; saute celery, onions and garlic in oil over medium high heat until tender
• Add beef to pan and brown; drain excess fat if needed
• Add tomato sauce, diced tomatoes, crushed tomatoes, tomato paste and spices. Stir to combine and bring to a boil
• Reduce heat to low, cover and simmer for at least an hour
• Add kidney beans and black beans. Recover and simmer at least 20 minutes.
• Top with cheese and sour cream (optional)