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Ground Beef |
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GWEN'S ALMOST SAMOSA
won ton wrappers (completely unthawed)
Vegetable oil (about 2 inches in bottom
of pan)
1 # extra lean ground beef
½ cup chopped cooked potatoes
1 small onion chopped
1 tbsp taco seasoning
1 tsp cayenne pepper
2 tsp garlic powder (or fresh chopped garlic)
1 tsp salt
1 tsp ground black pepper1/8 tsp tumeric
Brown ground beef & drain off excess fat.
Saute chopped onions till tender.
Add the onions, potatoes & spices to the
ground beef, now taste & add more spices according to how hot
& spicy you like them. Simmer for about 10 minutes to blend flavors.
Cool the hamburger ingredients completely
before wrapping in won ton wrappers.
Take a wonton wrapper, wet the edges, fold
into triangle shape , seal 1 of the edges (you should now have a
funnel effect. Stuff the funnel with the meat filling and seal
with fingers. Repeat until you run out of either filling or wrappers.
Heat oil to 320 or 350 degrees F. and fry the
samosas until a light golden brown. Drain on paper towels. If you
prefer baking, place the samosas on a lightly greased baking sheet
and bake at 350 for about 8 - 10 minutes or until golden brown. If
you bake, the texture of the outside will not be as crispy as it
should be.
FAST & EASY
SHEPHERD'S PIE ***
2 lbs hamburger
1 - 2 small onions (diced)
Salt & Pepper to taste
1/2 tsp garlic powder
1 can tomato soup (undiluted)
1 egg
6 servings of mashed potatoes
Grated Cheddar Cheese
Brown hamburger and onion, drain off excess fat. Add spices, egg
and tomatoe soup, mix well.
Place in a casserole dish. Bake for 15 - 20 minutes in a 350
degree F. oven.
Remove from oven and top with hot mashed potatoes; sprinkle with
cheese. Return to oven and bake until cheese is melted.
Makes 4 - 6 servings
Hint: Mashed potatoes should be
thick & not runny.
GWEN'S SHEPARDS PIE*****
2 lbs. hamburger
1 tbs Vegetable oil
1 large onion, chopped finely
4 tbs flour
2 eggs
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
1 cup leftover beef gravy or 3 beef bouillon
cubes diluted in 1/2 cup water (if boullion
cubes are used then omit the salt)
1 cup carrots (diced)
½ cup celery (diced)
mashed potatoes (thick) (Thick prepared
instant potatoes can be used)
1 cup grated cheddar cheese (if desired)
Brown hamburger & onion in the 1 tbs
Vegetable oil. Drain off excess fat. Add flour, eggs pepper,
salt, & garlic powder, mix well. Add gravy or diluted bouillon
cubes. Cook several minutes until slightly thickened. Add carrots and
celery. Mix thoroughly, Pour mixture into a casserole dish.
Bake at 350 degrees F. for 45 minutes to 1 hour or until the
vegetables are cooked . Remove from oven.
Top with hot thick mashed potatoes &
sprinkle with grated cheddar cheese. Return to oven & bake
for another 15 to 20 minutes or until cheese has melted or potatoes
have browned peaks .
Makes 6 servings.
Hint: Mashed potatoes should be
thick & not runny.
Hint: Save any leftover meats -
roast, pork chop, sausage, hamburger patty, chicken etc & store
in an airtight container in the freezer. The next time you make
Shephard's Pie, just grind them up and add to the above recipe.
YUM YUM
QUICK SHEPARD'S PIE
2 cups instant mashed potato, prepared thick) See package
directions and add a bit more instant potatoe.
2 cups cooked ground beef
2 cups leftover beef gravy or packaged beef gravy
1cup frozen peas, cooked
1 cup frozen corn, cooked or canned corn
1/4 cup onions, chopped
1/2 teaspoon salt
1/2 tsp pepper
1/2 tsp garlic powder
Combine ground beef, gravy, peas, corn, onion and spices. Spoon
mashed potatoes on top and bake 30 minutes or until potatoes brown
slightly. Top with grated cheddar cheese if so desired.
Bake in a 350 degree F. oven until potatoes are hot & cheese is melted.
EASY BAKED BEANS AND BEEF
2 pounds
lean ground beef
1 chopped onion (large)
2 tbs Vegetable oil
2 cans (10 oz) pork and beans
1 can (10 oz) red kidney beans (rinse
the beans under cold water)
1 can (10 oz) pinto beans (rinse
the beans under cold water)
1 tablespoon prepared mustard
½
cup ketchup
½
cup tangy barbecue sauce
1 tbs molasses
½
cup brown sugar
1 tsp pepper
Brown the ground beef with chopped onion in the 2 tbs Vegetable
oil. Drain off any excess fat. Combine all ingredients, in a
large casserole dish. Bake at 350 degrees F. for about 1 hour.
Serves 6 to 8
BBQ
MEATBALLS*****
BALLS:
2 lb. Ground beef
1 egg
1/2 cup bread crumbs
1/8 tsp salt
1/8 tsp pepper
1 tbs vegetable oil
Combine the above ingredients together and
form into balls. Place vegetable oil in fry pan & lightly brown
the meatballs. Remove the meatballs & place in a casserole dish.
SAUCE:
3 tbs brown sugar
1 bottle of regular barbecue sauce
1/2 cup ketchup
1 tsp soya sauce
Place all the sauce ingredients in a saucepan
and heat until the sugar is dissolved.
Pour sauce over the meatballs & bake in
350 degree oven for 1 hour.
Serve as an appetizer or with steamed rice as
a main meal.
GWEN'S
SWEET & SOUR MEAT BALLS*****
(See Photo)
BALLS:
2 lb. Ground beef
1 egg
1/2 cup bread crumbs
1/8 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
1 tbs vegetable oil
Combine the above ingredients together and
form into balls. Place vegetable oil in fry pan & lightly brown
the meatballs. Remove the meatballs & place in a casserole dish.
SWEET & SOUR SAUCE:
1/2 cup brown sugar
1/4 cup vinegar
1/4 cup soya sauce
1 cup Barbeque Sauce (regular)
Place sauce ingredients in a saucepan and heat
until the sugar is dissolved.
Pour over the meatballs and bake in a 350
degree oven for about 1 hour or till balls are thoroughly cooked.
If the sauce is too thin, pour some of the
sauce into a saucepan and then mix
1/4 cup water & 3 tbs corn starch together
& add to the sauce. Cook until the sauce is clear.
Add to the meatballs & stir carefully.
Serve as an appetizer or with steamed rice as
a main meal.
SWEDISH
MEAT BALLS
MEATBALLS:
2 lbs. Lean ground beef
1 cup bread crumbs
1 tsp salt
1 tsp pepper
2 eggs
Mix above ingredients together and form into
balls, & place in a lightly greased casserole dish.
SAUCE:
1 jar red hamburger relish
1/4 cup brown sugar
2 to 3 tbs vinegar
2 tbs soya sauce
In a saucepan combine relish, brown sugar,
vinegar & soya sauce. Pour over the meatballs and bake in a 350
degree oven for approximately 1 & 1/4 hours or until meatballs
are cooked.
(If sauce is too thin, remove the balls &
thicken the sauce with a bit of cornstarch which has been dissolved
in a bit of water, heat until the sauce regains its reddish clear color).
(Excellent served with rice for a main meal or
served alone as appetizers)
MUSHROOM
BALLS ALA QUEEN
1 lb. Lean ground beef
½ cup bread crumbs
½ tsp salt
½ tsp pepper
2 eggs
1 tbs vegetable oil
Mix above ingredients together and form into
balls. Brown the balls in a fry pan using the 1 tbs vegetable
oil, until balls are thoroughly cooked. Drain & set aside.
1 medium onion (chopped)
½ cup celery (chopped)
½ cup chopped green pepper
1 can mushrooms (whole or stems & pieces)
& juice
1 can cream of mushroom soup (undiluted)
½ tsp salt
1 tsp pepper
In a fry pan, saute the onion, celery
& green pepper till tender. Add the can of mushroom soup, canned
mushrooms plus juice and seasonings. Cook & stir until
favours are blended. (Taste & add more salt & pepper if
necessary). Add the meatballs, stir lightly. Heat till the
balls are completely heated. Serve over cooked noodles.
ITALIAN
MEATBALL CASSEROLE
1 - 1½ lb. Lean ground beef
½ cup fine bread crumbs
½ tsp salt
½ tsp pepper
½ tsp garlic powder
2 eggs
2 tbs vegetable oil
Mix above ingredients together and form into
balls. Brown the balls in a fry pan using the 1 tbs vegetable
oil, until balls are thoroughly cooked. Drain & set aside.
2 cups cooked macaroni (drained & rinsed
under cold water)
1 tbs vegetable oil
1 onion large (chopped)
½ cup celery (chopped)
½ cup chopped green pepper
1 (10 oz) can tomato soup
1 (19 oz) can tomatoes (chopped) & juice
1 tsp Italian seasoning
1 tsp salt
½ tsp pepper
1 tsp chili powder
In a fry pan, saute the onion, celery &
green pepper in the 1 tbs Vegetable oil till tender. Add the
tomatoes, tomato soup, and seasonings. Cook & stir until
favours are blended. (Taste & add more spices if necessary).
Add the macaroni, stir. Now add the meatballs
stir lightly. Put in a casserole dish and baked covered for
½ to 3/4 hour.
Makes 4 servings. Serve with
Caesar salad and garlic toast. *
GWEN'S
SPAGHETTI & MEAT SAUCE*****
Spaghetti Sauce:
2 tbsp vegetable oil
2 to 3 lbs lean ground beef
1 large onion, chopped
1 clove garlic, minced or 2 tsp garlic powder
½ cup celery, finely chopped
1 green pepper, finely chopped
2 (19 oz) cans chopped or crushed tomatoes
2 (10 oz) cans tomato soup, undiluted
2 (10 oz) cans mushrooms, stems & pieces
plus juice
2 tbsp chili powder
1 tbsp Italian seasoning
2 tsp oregano
2 tsp salt
2 tsp pepper
In large skillet, cook onion & celery in
hot oil until almost tender. Add green pepper and garlic &
continue cooking until tender. Brown meat in another skillet,
drain off excess fat. Add meat to onion mixture. Add
remaining ingredients and stir thoroughly. Taste, add more seasoning
if necessary
Put the ingredients in an oven proof roasting
pot, cover and let bake in a 350 F. oven for
1 ½ - 2 hours, stir once or twice
during this time.
Serve over hot cooked spaghetti. Garnish with
Parmesan cheese, if desired.
NOTE: One pound of spaghetti will serve
4 to 6 as a main dish with sauce.
Freezes very well.
MANICOTTI*****
1 (8 ounce) package manicotti pasta
2 tsp veg oil
2 pounds ground beef
1 small onion, finely chopped
½ tsp pepper
1 ½ cups cottage cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 egg whites
½ teaspoon dried oregano
4 cups
Gwen's spaghetti sauce or 1 (32 oz) jar of spaghetti sauce
Bring a large pot of lightly salted water to a
boil, add 2 tsp veg oil to water. Add manicotti pasta and cook for 8
to 10 minutes or until al dente. Drain and cool.
Meanwhile, in a large skillet saute onions
& brown ground beef. Drain off excess fat & cool.
Combine beef, cottage cheese, 1 cup mozzarella
cheese, Parmesan cheese, egg whites and oregano. Mix well. Stuff
shells with mixture.
Lightly grease a 9 x 13 " baking dish.
Pour enough spaghetti sauce in dish to cover
the bottom. Place stuffed noodles in the dish. Cover with spaghetti
sauce and top with the remaining 1 cup mozzarella cheese. Bake in
preheated 350 degree F. oven for about 50 minutes. Makes
6 servings
ALMOST LASAGNA CASSEROLE
2 lb lean ground beef
1 cup onions, chopped
1 can diced tomatoes
1 can tomato soup, undiluted
salt & pepper to taste
1 tsp Italian seasoning
1 tsp oregano
1 tsp garlic salt
2 tsp chili powder
14 lasagna noodles
1 cup mozzarella cheese, grated
1 cup Parmesan cheese, grated
1 cup cottage cheese
Put ground beef & onions in a skillet and
cook until the ground beef is no longer pink. Drain off any
excess fat. Add the diced tomatoes, tomato soup & spices.
Stir well and let simmer while you prepare the noodles.
Break lasagna noodles in 3 to 4 pieces.
Place in a pot of boiling salted water and cook until tender.
Mix the cottage cheese & Parmesan cheese together.
Grease a baking pan & put 1/3 of the
noodles in the bottom, spread 1/3 of the ground beef mixture over
this, then 1/3 of the Parmesan cottage cheese mixture and 1/3 of the
mozzarella cheese. Continue to layer until all ingredients are
used, ending with the mozzarella cheese. Bake in a 350 degree F. oven
for about 1 hour. Let rest for 10 minutes. Serve with tossed salad
& garlic toast.
LASAGNA
4 to 6 cups Gwen's
spaghetti sauce (or a commercial spaghetti sauce)
14 lasagna noodles
2 cups mozzarella cheese, grated
2 cups Parmesan cheese, grated
2 cups cottage cheese
Parboil the lasagna noodles in a pot of
boiling salted water for about 2 minutes. Mix the cottage
cheese & Parmesan cheese together.
Grease a baking pan & put 1/3 of the
noodles in the bottom, spread 1/3 of the spaghetti sauce over this,
then 1/3 of the Parmesan cottage cheese mixture and 1/3 of the
mozzarella cheese. Continue to layer until all ingredients are
used, ending with the mozzarella cheese. Bake in a 350 degree F. oven
for about 1 to 1 ½ hours, until noodles are soft. Let rest for
at least 10 minutes before serving. Serve with tossed salad &
garlic toast.
GWEN'S
COUNTRY MEAT LOAF*****
2 lb lean ground beef
1 cup fine bread crumbs
2 eggs
1/4 cup water
1/2 can tomato soup, undiluted
1 onion, finely chopped
1 tsp salt
1 tsp pepper
1 clove garlic, minced (or 2 tsp garlic powder
if no fresh garlic available)
1 tsp sage
1 tsp thyme
1/2 can tomato soup, undiluted
Mix the ground beef with crumbs. Add
eggs, water & 1/2 can tomato soup & mix. Add next 6
ingredients & mix well. Put mixture in a baking pan
or casserole dish Spread the remaining ½ can of tomato
soup over the meat loaf. Bake in a preheated 350 degree F. oven
for about 1 to 1 ½ hours, until thoroughly cooked.
GWEN'S CHILI*****
2 lb lean ground beef
1 cup celery (in small chunks)
1 cup onions (in small chunks)
1 cup green pepper (in small chunks)
2 (10 oz)
cans diced canned tomatoes
2 cans condensed tomato soup
2 to 3 tsp chili powder (depending on
spiciness desired
1 tsp minced garlic or garlic powder
½ tsp Italian seasoning
salt & pepper to taste
2 (10 oz)
cans red kidney beans (rinse the beans under cold water)
1 (10 oz)
can pork & beans
Brown the ground beef in a roasting pot &
drain off excess fat. Add remaining ingredients. Stir well.
Cover & bake in a 350 degree oven for about 1 - 1 & 1/2
hours. Makes 8 servings.
Serve with Garlic
Toast.
HAMBURGER MOUSSAKA
2 eggplants or medium zucchini (Cut into
1/4" slices)
½ tsp salt
Sprinkle eggplant or zucchini with salt &
set aside.
1 lb Monterey jack cheese, grated.
A bit of olive oil
Wipe excess moisture from the eggplant or
zucchini. Brown in olive oil. Blot with paper towel to remove
excess fat. Set aside
MEAT SAUCE:
2 lbs hamburger (lean)
1 tbsp butter
salt & pepper to taste
2 medium onions, chopped
2 garlic cloves (crushed)
1/4 tsp cinnamon
1/4 tsp nutmeg
2 tbsp parsley
8 oz tomato paste
½ cup red wine
Put all meat sauce ingredients in a pan &
simmer for about 20 minutes. Set aside.
BECHAMEL
SAUCE
4 tbsp butter
4 tbsp flour
1 cup milk
1 cup whipping cream
3 egg yolks, beaten
salt & pepper to taste
2 tbsp olive oil
To make the Bechamel sauce, melt butter &
stir in the flour. Gradually add milk and cream, stirring
constantly until mixture thickens. Add egg yolks in a slow
stream, away from heat and stirring constantly. Return to heat
and simmer for 2 to 3 minutes longer. Remove from heat and
season with salt & pepper.
In a 9 x 13" pan, place ½ of the
eggplant, then cover with meat sauce, sprinkle with 1/3 lb. grated
Monterey jack cheese, then the remaining eggplant, sprinkle with 1/3
lb. Grated Monterey jack cheese, cover with Bechamel sauce & top
with the remaining 1/3 lb. Monterey jack cheese. Bake at 350
degrees for 1 hour. Serves 6 to 8.
SAMOSAS
MEAT FILLING
1 tbs Ghee*
2 garlic cloves; peeled & minced
1 medium onion, finely chopped
½ lb ground beef; finely scrambled
1 tsp ginger
1 tbs coriander, fresh; chopped
½ tsp turmeric
1 pinch cayenne pepper
1/4 tsp cinnamon
2 tsp lemon juice
salt to taste
Saute all above ingredients until they are
crumbly and most of the liquid is absorbed. Set aside to cool.
DOUGH RECIPE
(or Use Prepared Won Ton Wrappers)
2 cups flour; all purpose sifted
6 tbs vegetable oil
1 tsp salt
½ cup water
oil for frying
Using a fork, blend the flour, oil and salt.
Add the water and knead to form smooth dough. Wrap in plastic and
refrigerate for 1 hour. Wrap in plastic and refrigerate for 1 hour.
Knead the dough for 1 minute. Cut in half. Cut each half into 12
pieces. Roll in 7" circles using additional flour. Cut each
circle in half. Roll sides together to make a cone. Hold the cone in
your hands, with the fingers wrapped around it. Fill and seal with
water into triangle. Fry in 2 inches of oil at 375 degree F. for 2 to
3 minutes per side. Drain.
Makes 48 Samosas
*GHEE
is butter that has been cooked to separate the clear butter fat from
milk solids to be able to keep it for a long time. To make it, cook 1
lb unsalted butter to a simmer and cook, partially covered, 10 to 15
minutes till most of the froth has subsided and the milk solids on
the bottom of the pan are browned but not burned. Turn it off and
allow it to cool a bit and separate. Strain it through several layers
of cheesecloth. Seal in plastic containers. It will keep several
weeks in the fridge.
CABBAGE ROLL CASSEROLE
vegetable spray
2 lb lean ground beef
3 strips side bacon, ground
1 onion, chopped
salt & pepper to taste
1 tsp garlic powder
1 cup cooked minute rice
1 cup cabbage, coarsely chopped
1 can tomato soup
1/4 cup water
salt & pepper to taste
Spray fry pan with vegetable spray, add ground
beef, ground bacon & onions, fry until ground beef is
no longer pink, drain off excess fat. Add some salt,
pepper & garlic powder to taste.
Mix the tomato soup with the water.
Place 1/4 of the chopped cabbage in the bottom
of a casserole dish Top with 1/3 of the ground beef mixture, then top
with 1/3 of the minute rice, then spoon over this 1/4 of the tomato
soup mixture and add some salt & pepper. Continue to layer
ending with the last 1/4 of cabbage & 1/4 tomato soup mixture.
Salt & pepper again. Cover casserole & bake at 350 degrees F.
for about 1 ½ to 2 hours or until cabbage is tender.
GWEN'S
CABBAGE ROLL'S*****
FILLING:
5 lb lean ground beef
1 pound side bacon, fried, drained & ground
2 onions, chopped fine & sauteed
3 tsp salt, or to taste
3 tsp pepper or to taste
2 tsp garlic powder
5 cups cooked rice (I use minute rice)
1 to 2 very large heads cabbage, (previously
frozen if
possible) or steam the cabbage leaves. (Keep a few very large leaves
intact for covering the rolls. If you do not have frozen cabbage see
instructions to PREPARE THE CABBAGE LEAVES
at bottom of recipe.
SAUCE:
2 cans tomato soup
1 large can tomato juice
salt & pepper to taste
Mix well the first 7 ingredients
together. Lay a cabbage leaf out, cut larger leaves in half or
maybe even quarters if they are quite large. Discard the center thick
core. Place a heaping tbs of the filling mixture in the center of the
cabbage leaf, roll up and poke the cabbage in the ends with your
fingers. Place roll in a greased roaster or baking pan. Continue this
method until all are rolled. Put the sauce ingredients in a
bowl & stir. Pour the sauce over the cabbage rolls. Cover all
with the large cabbage leaves. Bake in a 350 degree F. oven for 2 to
3 hours or until cabbage is tender.
TO PREPARE
THE CABBAGE LEAVES: Cut the
core out with a knife, then put the hole side down in a steamer of
boiling water. Let it sit for about 10 minutes and remove.
Several layers of the outer leaves should be soft enough to remove
from the head. When you've removed as many as you can, return the
head to the steamer to soften more leaves.
Hint: Previously
Frozen Cabbage: I buy my cabbages
in 50 pound bags in the fall, cut out the center core, place
individually in plastic bags and freeze. When I decide to
make cabbage rolls, I just take out a cabbage or two and unthaw
in cold water overnight. Drain well before using. These roll beautifully.
Hint: Cooked
cabbage rolls freeze very well, make a bunch & freeze.
Hint: Freezing
Cabbage Rolls: (Lay the
cabbage rolls individually on a cookie sheet lined with waxed paper,
freeze, then put frozen cabbage rolls in a plastic container. They
will not stick together - and you can then take out as many as you
want for a serving
GWEN'S
HAMBURGER STEW*****
2 lb lean ground beef
1 onion, in chunks
5 cups water
5 medium carrots, sliced thick
4 celery stalks, cut thick
1 green pepper, cut in chunks
1 can mushrooms, stems & pieces & juice
4 or 5 beef bouillon cubes (oxo)
1/4 tsp gravy browner, (Kitchen Bouquet) optional
salt to taste
pepper to taste
1 tsp garlic powder
flour, to thicken gravy
Water
Put the 5 cups of water in a large pot, add
the carrots & boil for 5 minutes. Add the celery & boil
for another 5 minutes. Add the onion & green pepper and
mushrooms, plus mushroom juice. Cook until vegetables are
tender. Do not drain.
Brown the ground beef. Drain off any
excess fat. Add the bouillon cubes, gravy browner & spices
to the ground beef. Add ground beef to the pot of cooked
vegetables & vegetable water. Put flour in a cup & add
enough water to make a soft paste. Add to the ground beef
mixture & simmer slowly for about 5 minutes. Taste.
Add more spices if necessary. Add more water if not enough
gravy or more flour if too runny.
Variation:
Top the stew with biscuits
and bake uncovered
in a 450 degree F. oven for 18 - 20 minutes or until the peaks of the
biscuits are browned. (The stew should have a lot of liquid before
putting the biscuits atop, as the biscuits absorb a lot of the liquid)
Variation: For
dumplings, top the stew with biscuits
and bake covered
in a 450 degree F. oven for 20 minutes. (The stew should have a lot
of liquid before putting the biscuits atop, as the biscuits absorb a
lot of the liquid)
HAMBURGER STROGANOFF
1 lb Lean Ground Beef
½ cup chopped onions
1 tsp garlic, minced
3 tbs Flour
4 beef Bouillon cubes
Salt to taste
Pepper to taste
1 (10 oz)
can mushrooms, stems & pieces plus juice
1/4 cup water
1 cup sour Cream
2 cups Noodles, cooked
Cook and stir the meat, onion, and garlic in a
large skillet until the meat is brown. Drain off the excess
fat. Mix in the flour, bouillon, salt, pepper and the can of
mushrooms plus mushroom juice. Stir in the water and heat to
boiling, reduce the heat and simmer, covered, for 10 minutes.
If the mixture appears too runny, Mix a bit more flour with water to
make a paste & add to the mixture, cooking slowly for another
minute or two. Stir in the sour cream and heat until just hot.
Serve over the noodles.
GWEN'S SLOPS & TATERS*****
(Don't be turned off by the name I gave ,
This is very good)
2 tsp vegetable oil
1 onion, in chunks
1 lb lean ground beef
2 cups water
2 (10 oz)
cans mushrooms, stems & pieces & juice
4 beef bouillon cubes (oxo) (more or less
depending on the richness of flavor desired
1/4 tsp gravy browner, (Kitchen Bouquet) optional
pepper to taste
1 tsp garlic powder
flour, to thicken gravy
Water
Put vegetable oil in a skillet, add onions
& saute onions for a about 3 minutes. Add the ground beef and
scramble. Brown the ground beef until no pink is showing. Drain
off any excess fat. Add the onions, water, mushroom. Add
bouillon cubes, gravy browner & spices. Put flour in a cup
& add enough water to make a soft paste. Add to the ground
beef mixture, stir & simmer slowly for about 5 minutes.
Taste. Add more spices if necessary. Add more water if
not enough gravy. Serve with or over mashed potatoes.
GWEN'S HURRY UP
CAMPFIRE STEW***
½ Onion, chopped
1 lb. ground beef
1 can vegetable soup, undiluted
1 can tomato soup, undiluted
1 can whole potatoes, drained
salt & pepper to taste
Saute chopped onion. Add ground beef and fry
until browned. Drain off any excess fat.
Add vegetable soup, tomato soup, canned
potato, salt & pepper. Mix together & cook until heated
throughout. Serve with slices of thick bread.
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