Bobby's Goulash

I've never had goulash, but this recipe reminds me of chili mac without the beans.  Love one pot meals!

The reviews of this recipe were mixed about the seasonings.  Many said they would not use as much salt the next time they made it.  I suggest adding the seasonings a little at a time, tasting each time.

This recipe and photo is from the Food Network, courtesy of Paula Deen.





Ingredients

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked

House Seasoning:

1 cup salt
1/4 cup pepper
1/4 cup garlic powder

Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.

Directions

In a Dutch oven, saute the ground beef over medium-high heat, breaking up the meat while sauteing. Spoon off any grease. 

Add the onions and garlic and saute until they are tender, about 5 minutes. 

Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. 

Place a lid on the pot and allow this to cook for 15 to 20 minutes. 

Add the elbow macaroni, stir well, cover and simmer for about 30 minutes. 

Turn off the heat, remove the bay leaves.  Allow the mixture to sit about 30 minutes more before serving.

Serve with garlic bread and a salad.

Recipe courtesy of Paula Deen

Italian Crescent Pie

Love meat pies!  My mom makes one with cheddar cheese and green beans mixed in with the ground beef that was a much requested meal during my childhood.

Ingredients

1 lb. lean ground beef

1/4 cup chopped onion 

1 cup Muir Glen™ organic fire roasted tomato pasta sauce 

6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese

1/2 cup sour cream 

1 (8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls

1/3 cup grated Parmesan cheese

2 tablespoons butter or margarine, melted

Directions

Heat oven to 375°F. 

Cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.

Combine mozzarella cheese and sour cream; mix well.

Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. 

Spoon cheese mixture over beef mixture.

Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) 

In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.

Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

Source

Chicken Fried Steak from The Pioneer Woman

Comfort food at it's best!

Chicken Fried Steak with mashed potatoes and gravy is one of my favorite meals.  This recipe comes from The Pioneer Woman!

One of my rules in making this meal . . . don't forget the biscuits!

Ingredients

Chicken Fried Steak:

• 1 1/2 cups whole milk
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons seasoned salt
• Freshly ground black pepper
• 3/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 3 pounds cube steak (tenderized round steak that's been extra tenderized)
• Kosher salt
• 1/2 cup canola or vegetable oil
• 1 tablespoon butter

Gravy:

• 1/3 cup all-purpose flour
• 3 to 4 cups whole milk
• 1/2 teaspoon seasoned salt
• Freshly ground black pepper
• Mashed potatoes, for serving

Directions:

For the steak: 

Set up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end for the breaded meat.

Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, coat both sides. 

Place it back in the flour and coat both sides (dry mixture/wet mixture/dry mixture). 

Place the breaded meat on the clean plate, then repeat with the remaining meat.

Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) 

Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.


For the gravy: 

When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. 

Keep cooking until the roux reaches a deep golden brown color.

Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!



2011 Ree Drummond, All Rights Reserved

Source:  The Pioneer Woman 

Grilling/Smoking . . . A Collection of Recipes

There is nothing like the aroma of grilling/smoking meats outdoors.  The Captain and I recently treated ourselves to a grill/smoker since he is a master at smoking meats on the grill.  No gas grill here, we love the taste and aroma of meats prepared on a wood fire.  Since we will be putting our grill/smoker to good use, I have been looking for great grilling/smoking recipes.


For starters, at one of my favorite food blogs, Closet Cooking, Kevin has posted a collection of 25 recipes for the grill.  In particular, the grilled shrimp recipes caught my eye.


From the Taste of Home . . .

Top 10 Burger Recipes

Top 10 Grilled Pork Recipes

Grilled Kabobs

Grilled Beef Recipes

Grilled Chicken Recipes

Grilled Fish

Grilled Ribs

Grilled Shrimp


Food Network's Grilling Central


BBQ Pit Boys



McCormick Grill Mates

Recipes, Techniques and Tips


Grilling with Kingsford Charcoal



BBQ Rib Recipes by Kraft



Amazing Ribs



Chatham Artillery BBQ Team


From Smoke Grill BBQ

Smoked Shrimp Kabobs

Smoked Chicken 

Smoked Beef

Smoked Pork


From eHow . . . 

How to Smoke U Peel Em Shrimp


From Smoker Cooking . . . 

Grilled Shrimp Recipes and Marinades

Smoker Recipes

Grilling Recipes


From The Mullet Festival . . .

Smoked Mullet




From The Cooking Channel

Grill Power



From DIY Ready
44 Saucy BBQ Recipes & Ideas for Creative Kitchens


The Secret to Grilling Perfect Burgers

Bacon Cheeseburger Balls

Wouldn't these Bacon Cheeseburger Balls

be an awesome appetizer for 

your next party?

Ingredients

• 1 egg
• 1 envelope onion soup mix
• 1 pound ground turkey or beef
• 2 tablespoons all-purpose flour
• 2 tablespoons 2% milk
• 1 cup (4 ounces) shredded cheddar cheese
• 4 bacon strips, cooked and crumbled

Coating:

• 1 cup crushed saltines (about 30 crackers)
• 5 tablespoons canola oil
• 2 eggs

Directions

Combine egg and soup mix in a large bowl.

Crumble ground beef or ground turkey over mixture; mix well. 

Divide into 36 portions; set aside. 

Combine flour and milk until smooth in another large bowl. 

Add bacon and cheese; mix well. 

Shape cheese mixture into 36 balls. 

Shape one ground beef or ground turkey portion around each cheese ball. 

Beat eggs in shallow bowl. 

In another bowl, place cracker crumbs. 

Dip meatballs into egg and coat with crumbs. 

Cook meatballs in a large skillet over medium heat in oil for 10-12 minutes or coating is golden brown. 

Drain on paper towels before serving.


Yield: 3 dozen

Source:  Taste of Home

Bacon Cheeseburger Balls Recipe photo by Taste of Home 

Originally published as Bacon Cheeseburger Balls in Country Woman September/October 1999, p29

Asian Pepper Steak

Ingredients

• ¹/2 cup ready-to-use beef broth
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon ground ginger
• 2 tablespoons vegetable oil
• 1 to 1-1/2 pounds beef top or bottom round steak, cut into 1/4-inch strips
• 1 medium-sized red bell pepper, cut into 1/4-inch strips
• ¹/4 pound fresh mushrooms, sliced
• 3 scallions (green onions), sliced
• 1 garlic clove, minced
• 
  

Instructions

1. In a small bowl, combine broth, soy sauce, cornstarch, and ginger; mix well and set aside.
    
2. In a large skillet, heat oil over medium-high heat and sauté beef 2 to 3 minutes, or until browned.
    
3. Add bell pepper, mushrooms, scallions, and garlic, and cook 4 to 5 minutes, or until vegetables are tender.
    
4. Add broth mixture to skillet and cook 2 to 3 minutes, or until sauce thickens.

Source:  Mr. Food

Beef 'n Cheese Crescent Pie

This is my mom's recipe and one of my favorites from way back . . . it is quick and easy.  It is even better the next day!


Sorry I don't have photos, but will take some the next time I make this.



Ingredients:


1 1/4 lb. ground beef
1/2 cup onion
1/3 cup bell pepper
8 oz can tomato sauce w/mushrooms
1 can french style green beans, drained
Paprika
1/4 tsp garlic salt
1/4 tsp salt
8 oz can refrigerator crescent dinner rolls
1 egg, slightly beaten
2 cups cheddar cheese




Directions:


Preheat oven to 375


In large frying pan, brown ground meat, onion and bell peppers - drain - stir in tomato sauce, beans, garlic and salt.


Simmer while preparing crust.  Separate crescent dough into 8 triangles.  Place triangles in ungreased 9" pie pan.  Press over bottom and up sides to form crust.


Combine egg and 1 cup cheese and spread over crust.


Spoon mixture in crust.


Sprinkle with remaining cheese and paprika.


Bake at 375 for 20-25 minutes

This post is linked to the following blog hops