Goulash

 

Ingredients

2 cups Ground beef – or another ground meat

2 Onions – either a white or yellow onion, chopped

1 Green bell pepper – yellow or red bell peppers also work well, chopped

2 tsp Garlic – minced

2 cups Beef broth

1 cup Water

15 oz Tomato sauce

14.5 oz Diced tomatoes – petite diced tomatoes work very well

6 oz Tomato paste

2 tbsp Worcestershire sauce

2 tsp Italian seasoning

1 tsp Paprika

Salt and pepper – to taste

Bay leaves 

16 oz Elbow macaroni – uncooked, you could also use rotini or any other small pasta

2 cups Cheddar cheese – shredded

Parsley – for garnish

Directions:

1 add ground beef, onions, bell pepper, garlic, brown meat, drain

2 add broth water tomato sauce diced tomatoes, tomato paste, Worcestershire sauce, Italian Seasoning, bay leaves, paprika, salt and pepper, boil, the reduce and simmer for 20 min.

3 add macaroni and stir.  Simmer for 20 more min

4 remove bay leaves

5 stir in chedder cheese

6 garnish with parsley

alternate for peppers, diced carrots, corn, peas, green beans, spinach, or muchrooms.

https://thebestblogrecipes.com/goulash/
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Dolly Parton's 5-Layer Dinner

 

Dolly Parton's 5-Layer Dinner

Comfort food done right from the Queen of Country.

Serves 6; 15 minutes to prepare, 2 hours cook time

Ingredients

• 3 large russet potatoes, thinly sliced
• 1 lb lean ground beef, browned and crumbled
• 2 large onions, sliced and rings separated
• 2 large tomatoes, sliced OR 1 (15 oz) can diced tomatoes
• 1 1/2 green bell peppers, chopped
• Kosher salt and freshly ground black pepper, to taste
• Olive oil, as needed

Preparation

1. Preheat oven to 350°F and grease a 9x13-inch baking pan with butter or nonstick spray.
2. Layer potatoes in bottom of baking dish and drizzle with olive oil. Top with the ground beef, followed by the onions, then the tomatoes, and the bell peppers, seasoning with salt and pepper between each layer.
3. Cover tightly with foil and bake for 2 hours.

 

 

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Jacobs Coat Salad

"Jacobs Coat Salad" 

20 oz frozen mixed vegetables, cooked, drained and cooled. 

Add: 

1/2 cup chopped celery, 

1/2 cup chopped onion, 

1/2 cup chopped green pepper 

1 can red kidney beans rinsed and drained. 

For the dressing:

1/2 cup cider vinegar, 

3/4 cup sugar,

2 tbls. flour, 

2 tsp. dry mustard.

salt and pepper to taste.

 Mix and cook until thicken. 

Cool slightly and add to veggie/ bean mixture. 

Refrigerate. 

Best made and cooled several hours or overnite before serving.

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Wild Mushroom Pizza with Caramelized Onions

Ingredients

• 2 Tbsp extra-virgin olive oil, divided
• 1 small onion, thinly sliced
• Salt and freshly ground black pepper, to taste
• 8 oz mixed wild mushrooms, sliced (such as shiitake, oyster, etc.)
• 1 garlic clove, minced
• 10 oz refrigerated pizza dough
• cornmeal, for dusting
• ½ cup fontina cheese, shredded
• ½ cup taleggio cheese, shredded
• 2 tsp fresh thyme leaves
• truffle oil, for garnish (optional)

Directions

1. Position oven rack in bottom third of oven (remove rack above it). Place a pizza stone on rack. Preheat oven to 500°F (or your oven's highest setting) for 1 hour.
2. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add onion and a pinch of salt and pepper; sauté 3 minutes. Add 1 Tbsp water, cover and reduce heat to low. Cook 25 minutes or until onion is very soft, browned and caramelized, stirring occasionally. Scrape onions into a bowl; set aside.
3. Return pan to medium-high heat; add remaining 1 Tbsp oil. Add garlic; sauté 30 seconds or until fragrant. Add mushrooms, salt and pepper, tossing to coat. Saute 3-5 minutes or until mushrooms have released their liquid and browned. Remove from heat.
4. Shape dough into a 10-inch circle; place on a pizza peel or rimless sheet sprinkled with cornmeal. Top with cheeses, onion and mushrooms. Sprinkle with thyme. Slide onto preheated baking stone. Bake 8-9 minutes or until cheese is bubbly and crust is golden and crisp. Drizzle with truffle oil, if desired.

Belgian Beef Stew

Not sure the beer couldn't be a red wine. 

Ingredients

• 2 lbs chuck roast, cut into 2-inch pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 2 T all-purpose flour
• 1 T olive oil
• 1 T butter, unsalted
• 1 1/2 C pearl onions, peeled
• 2 lg carrots, peeled and cut into 1/2-inch slices
• 4 C low sodium beef broth, divided
• 1 T light brown sugar, packed
• 1 T tomato paste
• 1 (2.6 oz) package beef demi-glace
• 1 1/2 C Oud Bruin-style beer
• 2 C small red potatoes, cut in half
• 8 oz button mushrooms, cut in half
• 2 tsp fresh thyme, chopped
• 1 T flat leaf parsley, minced
• 2 tsp cider vinegar, optional

Directions

Season beef with salt and pepper and dust with flour.
Heat olive oil in a Dutch oven or a large, heavy saucepan over medium high heat.
Add beef in batches; sear on all sides.
Transfer to a plate and set aside.
Add butter and reduce heat to medium.
Add onions and carrots and sauté until lightly golden, about 6 minutes.
Whisk together 1 C of beef broth with brown sugar, tomato paste and demi-glace.
Add to vegetables, stirring to combine.
Add beer and bring to a boil over high heat.
Reduce heat and simmer for 20 minutes.
Return beef to pan along with potatoes, mushrooms, thyme and remaining beef broth.
Cover and simmer for 1 1/2 to 2 hours, or until beef is very tender.
Before serving, stir in parsley and cider vinegar to taste.

Sausage Egg Roll in a bowl

Ingredients:

    1 pound ground pork sausage
    6 cups coleslaw mix or shredded cabbage
    4 cloves garlic, minced
    1 tablespoon ginger, minced
    1 tablespoon soy sauce
    1/4 cup chopped green onions
    1 tablespoon sesame oil

Directions:

    Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
    Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
    Remove from the heat and top with the green onions and drizzle with sesame oil.
    Serve immediately.

Crockpot Mongolian Beef

Ingredients

    ½ pounds Flank Steak
    ¼ cups cornstarch
    2 tablespoons Olive Oil
    ½ teaspoons mince Garlic, Cloves
    ¾ cups Soy Sauce
    ¾ cups Water
    ¾ cups Brown Sugar
    1 cup grated Carrots
    green onions, for garnish

Instructions

    Cut flank steak into thin strips. 

    In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
    Add olive oil, minced garlic, soy sauce, water, brown sugar and 

        carrots to slow cooker. 

    Stir ingredients. 

    Add coated flank steak and stir again until coated in the sauce.
    Cook for high 2-3 hours or on low 4-5 hours until cooked throughout 

        and tender. 

    Can serve over rice and garnish with green onions.