Sweet and Sour Meatballs

This is a yummy main dish or a great appetizer.

• 2 lbs ground beef
• chopped onion
  
• 1 cup oats
• 2 eggs, beaten
• 1 1/4 tsp. salt
• pepper
• 1 1/2 & 2 tsp. Worcestershire
• 2/3 cup milk
• 1 cup brown sugar
• 1/3 cup vinegar
• 4 tsp. ketchup
• 1/2 cup BBQ sauce

Combine ground beef, onion, oats, eggs, salt and pepper, 1 1/2 Worcestershire, and milk. Form into balls about 1 1/2 inch in diameter. Place in a 9x13 (equals about 24 balls). In a bowl, combine brown sugar, vinegar, ketchup, BBQ, and 2 tsp Worcestershire. Pour over meat balls.

Bake at 350 for 40-45 min.

Meatball subs

1 lb. Hamburger
2 tsp. minced garlic
1 cup Italian seasoned bread crumbs
2-3 tbsp. finely chopped parsley
1/4 cup grated Parmesan Cheese
2 eggs
1 tbsp. Worcestershire sauce
Salt and Pepper

Sauce:
1 bottle Ragu or other spaghetti sauce
2 tbsp. Oregano
1 tbsp. Johnny's Garlic seasoning or 1-2 tsp. garlic salt

Preheat oven to 450*
Combine hamburger and other ingredients (excluding the sauce ingredients) in a large bowl. Roll meat into 1 inch balls and place on non-stick cookie sheet. Place in preheated oven and cook for 10-12 minutes.
While meatballs are cooking prepare sauce in a large pan and let simmer on low. Once meatballs are done add them to the sauce and continue simmering for 5 minutes.

Cut 4-5 hoagie buns or sub rolls lengthwise. Scoop out half of bottom part of bread to make a bed for meatballs to sit in. Place 3-4 meatballs with sauce on buns. Sprinkle with your choice of cheese (Mozzarella, Provolone, Swiss, Italian blend, etc.) Place buns on cookie sheet and put under broiler for 1-2 minutes or until cheese is melted. Watch closely so it doesn't burn!

Enjoy! These are delicious. :)

Beef Stew

1-2 pounds beef stew meat (or you can use bottom round or cubed round steak, like I did)
1 small onion, diced
2 cups diced celery
2 cups baby carrots
3 small potatoes, cubed
1 1/2- 2 (14 oz.) cans beef broth
1 can tomato soup
1/2 cup brown sugar
1 tbsp. Worcestershire sauce
seasonings of choice (I used garlic seasoning and salt and pepper)
2 tbsp. flour

Combine all ingredients into crock pot. Cook on low for 8-10 hours. Check an hour before serving. If its not thick enough add a little more flour and turn on high for 1/2 hour- 1 hour.

Beef Stroganoff

• 1 1/2 pounds cubed round steak, cut into thin strips
• salt
• pepper
• garlic powder
  
• All-purpose flour
  
• 2 tablespoons olive oil
  
• 2 tablespoons butter
• 1 medium onion, sliced
• 8 ounces fresh mushrooms, sliced
• 1 (10 3/4-ounce) can beef broth
• 1 (10 3/4-ounce) can cream of mushroom soup
• salt and black pepper
• 1 cup sour cream
• Cooked egg noodles

Season the steak strips with salt and pepper and garlic powder. Then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

*recipe comes from food network, by Paula Deen

Salisbury Steak

So very yummy!!

1 pound ground beef
1 (10-ounce) can condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup frozen chopped onions
1 teaspoon steak seasoning (recommended: Montreal)
1 tablespoon canola oil
2 tablespoons butter, divided
1/4 cup cognac (I used 1/4 cup beef broth)
1 (8-ounce) package sliced fresh mushrooms
2 cups low-sodium beef broth
1 (1.2-ounce) packet brown gravy mix
Cooked rice, for serving
Directions
In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup.
Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice.

Steak Diane- YUM!

4 (3-oz.) filet mignon medallions (we used ribeyes)
Montreal Steak Seasoning
1 tbsp. butter
1 tsp. minced garlic
1 cup fresh mushrooms
1/2 cup beef broth (or half of a can)
1 tbsp. A-1 steak sauce
1/4 cup heavy cream
1 tbsp. chives, finely chopped

Season both sides of steak with Montreal seasoning. If you like your steaks medium-well, grill until medium. If you like your steaks cooked medium, cook until medium-rare, etc. (They'll cook more in the skillet)
While your steaks are grilling prepare the sauce by adding garlic, butter and mushrooms to a large skillet. Cook for 2 minutes, stirring constantly. Stir in steak sauce, cream, and beef broth. Stir thoroughly and bring sauce to a simmer.
When steaks are done grilling, add to skillet and let simmer in sauce for approximately 3-5 minutes. Add chives. Place steaks on warm plates and spoon sauce and mushrooms over steaks.

This is heavenly!!!

Homemade Chili

This is my M-I-L's recipe that I've made a few variations to. It's very yummy and easy!

1 sm. onion chopped (opt.)

1 can water
1 can chili beans in sauce

1/4 tsp. pepper
1 lb. hamburger

1 can chili
2 cans pureed tomatoes

1 can kidney beans
1 beaten egg

1 tsp. salt

1 can tomato soup

For extra zing: 1 tsp. chili powder, 1-2 tbsp. chili packet seasoning, 1 tsp. dry mustard

Combine onion, chili beans, hamburger, tomatoes, and egg and fry until hamburger is browned. In a crock pot add hamburger mixture with rest of ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. You can also do this on the stove in a large pot. Makes 10-12 Servings.

Kick A*# steak in a crock pot

Haha! I didn't know the name of this recipe so I made up one!! This is the EASIEST and YUMMIEST recipe.

Steaks, any kind, I used New york, cut into strips and put into the crock pot.

1 can campbells french onion soup

1 can creme of mushroom

Let cook on low from noon until dinner time. So tender, flavorful, tasty and easy!!

By:MEG

Stuffed Beef Tenderloin

I went to buy a beef tenderloin and it was $10.99 per pound. ( I could've just gone to Outback Steakhouse for that price) So I bought a Beef flank steak instead, and it tasted really good. Since the flank steak is a tougher meat, this done in the crock pot would probably make it a little bit more tender. But even still, this meat and recipe has lots of flavor!

2 tbsp. butter
1/4 cup chopped shallots or yellow onion (I used a white onion)
1 cup chopped fresh mushrooms
1 (1 1/2-pound) beef tenderloin
Salt and pepper
Soy sauce to taste

1. Preheat oven to 400* F.

2. In a medium skillet, melt the butter and cook the onion over low heat until tender, about 5 minutes. Add the mushrooms and cook over low heat about 5 minutes or until the liquid is reduced by half. Let cool. Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2 inch of the other side. (or if you use the flank steak, you don't need too!)
Set the beef aside.

3. To stuff the tenderloin, open the beef and rub with soy sauce and sprinkle with pepper and a little bit of salt. Spoon the mushroom mixture down the center of the tenderloin. Roll up the tenderloin and tie it closed. (I used nylon twine, or you can use butcher string) Place beef in roasting pan. I also poured a can of beef broth over and sprinkled again with pepper and Season-All.

4. Roast for 50-60 minutes to get a medium rare to almost medium done-ness. Let stand for 5 minutes before slicing. Slice about 1 1/2 inches thick.

My family devoured this. My four year old was requesting seconds! There was no left-overs with this meal. Thanks again, Paula Deen!

*If you do this in a crock pot, cook as directed and use 2-3 cans of beef broth and slow cook for approx. 8 hours on low!

French Dip Sandwiches

2-3 pound beef roast
1 onion,sliced
1 red pepper, sliced
1 green pepper, sliced
Au jus gravy packet
French rolls

Place your roast in a crock pot. Sprinkle your au jus in and add 3 cups of water. I added extra seasonings such as Season-All and salt and pepper. Slow cook for 8-10 hours. One hour before removing roast, slice and shred it and add your peppers and onion.
Put your roast and veggies on your bread and use the left over au jus to dip in. Very delicious.

*This whole meal cost me less than $5 to make. (Okay, we did already have an elk roast on hand... but still. Very inexpensive. -Also, you would never even know I used venison.

The onions and peppers kick things up a notch!)

Taco Soup

2 cans campbells vegatable beef chunky soup

1 jar of salsa

1 can kidney beans

1 can stewed tomatoes

simmer on stove until hot. add sour creme, cheese and fritos. Yummy and easy!

posted by:MEG

Beef Roast

This is a recipe that I got from Meg, and added a few variations. This is a great recipe to use on certain types of roasts that can use that extra flavor, such as venison. This was an elk roast that I used this recipe for, which helped take away that "gamey" taste. Its quite delicious. In fact, Meg and I both did the same dinner tonight with this recipe.

Beef Roast

4-5 pound roast

2 cans Beef Broth

1 packet Au Jus

1 packet Good Seasons Italian Dressing

1 packet Lipton Onion Soup (I'll sometimes half it)

-Slow cook for 8 hours, and enjoy!

submitted by Jamie