Hungarian Beef Goulash

INGREDIENTS
2 pounds beef stew meat, (such as chuck), trimmed and cubed
2 teaspoons caraway seeds
1 1/2-2 tablespoons paprika
1/4 teaspoon salt
Freshly ground pepper, to taste
1 large or 2 medium onions, chopped
1 small red bell pepper, chopped
1 14-ounce can diced tomatoes
1 14-ounce can reduced-sodium beef broth
1 teaspoon Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons chopped fresh parsley

DIRECTIONS
Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months.

Nutrition
Per serving (8 servings, 1 cup each): 180 calories; 5 g fat ( 2 g sat , 2 g mono ); 48 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 250 mg sodium; 298 mg potassium.

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Fragrant Shredded Beef Stew

INGREDIENTS
1 1/2 cups reduced-sodium chicken broth
1/4 cup sherry vinegar
2 stalks celery, thinly sliced
1 large onion, chopped
1 large red bell pepper, seeded and chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 pounds flank steak, trimmed of fat, each steak cut into thirds
1/2 cup packed fresh cilantro leaves, chopped
1/2 cup chopped pickled jalapenos
10 corn tortillas, heated (see Tip)

DIRECTIONS
Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.
Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
Tip: Wrap corn tortillas in foil and bake at 300°F until steaming, about 10 minutes.

Nutrition
Per serving: 265 calories; 11 g fat ( 4 g sat , 4 g mono ); 53 mg cholesterol; 18 g carbohydrates; 24 g protein; 3 g fiber; 376 mg sodium; 474 mg potassium.

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Loose Cabbage Rolls

Ingredients
1 lb. lean ground beef
1-1/2 cup onions, chopped
1/2 cup green peppers, chopped
2 stalks raw celery
1 cup cooked brown rice
1 tsp salt
1-1/2 tsp black pepper
1 medium-sized head of cabbage
1 1/2 cup low sodium vegetable juice cocktail
Directions
Preheat oven to 350 degrees. Shred the cabbage and chop the celery. Saute the beef, onion, peppers and celery. Remove, drain and add rice, salt and pepper. Layer with shredded cabbage in a large casserole dish. Pour vegetable juice over entire casserole. Bake covered for about 1-1/2 hours.

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Navajo Tacos

INGREDIENTS
For the meat
1 lb ground beef
1/4 cup flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon cumin
1/2 cup water

For the tortillas
3 cups flour
1 tsp. salt
2 tsp. baking soda
1/2 cup butter
3/4 cup water
Vegetable Oil for frying

For the toppings
1 head Romaine lettuce, shredded
4 large tomatoes, diced
Shredded Cheese

To make the taco meat, combine all ingredients in a bowl except water. Mix well as you would in making a meat loaf. Pour water into pan and add meat. Stir occasionally breaking up any large chunks. Cook for about 5-10 minutes or until done.
To make the tortillas, combine the flour, salt and baking soda in a large bowl. Add the melted butter and water. Stir just until a moist dough forms (it should be stiff enough to hold together). Divide into 6 equal pieces and roll each piece into an 8-inch round.
In a large skillet, add enough oil to be 1 inch deep. Heat over medium heat until oil is hot. Carefully slip tortillas, one at a time, into the hot oil. The dough will bubble in a few seconds. Cook for about 45 seconds, until slightly browned, and flip to cook the other side, about 15-20 seconds until lightly browned. Remove and drain on paper towels. Repeat for remaining tortillas.
To assemble tacos, spoon a few tablespoons meat into each taco, and top with your favorite additional toppings.

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Garlic Soup

We had this with some toasted pumpernickel and it was very tasty!


INGREDIENTS
1 lb. ground beef, browned
20 cloves garlic
2 cups diced onions
1 cup diced green pepper
3 cups chopped tomatoes, fresh or canned
4 cups beef broth
Salt and Pepper



DIRECTIONS
Separate the garlic cloves and boil them in water in their skins for 30 seconds. Rinse in cold water, drain, and slip off the peels. Slice the cloves thinly. Dice the onions and the green pepper. Roughly chop the tomatoes.
Using a soup pot, heat the olive oil at medium, then add the onions and green peppers. Saute for 4-8 minutes. Add the garlic and tomatoes, and then the ground beef and beef broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. Salt to taste and serve.

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Meatball Soup

This was one of those recipes where my husband kept going back to the pot for bowl after bowl until it was gone. So tasty.

INGREDIENTS
2 beaten egg white
1 cup soft bread crumbs
1/2 cup finely chopped onion
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 lb. lean ground beef
7 cups beef broth
2 cans (14-1/2 ounces) diced tomatoes with Italian herbs, undrained
2 cups sliced fresh mushrooms
1 cup water
1 cup dried small bow tie pasta
3 cups torn fresh spinach (or 1/2 of a 10-ounce pkg. frozen chopped spinach, thawed and well drained)

DIRECTIONS
In a medium bowl, combine egg white, bread crumbs, onion, garlic powder, and pper. Add ground beef; mix well. Shape meat mixture into 3/4-inch meatballs.
Lightly coat a large skillet with cooking spray. Cook meatballs over medium heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Set meatballs aside.
Meanwhile, in a large saucepan, stir together broth, undrained tomoatoes, mushrooms, and water. Bring to boiling; add pasta. Return to boiling; reduce heat. Simmer, covered for 10-2 minutes or until pasta is tender. Stir in meatballs and spinach. Cook for 1-2 minutes more or until fresh spinach wilts or frozen spinach is heated through.

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Bean Boats

Ingredients

1 pound ground beef

1 packet chili mix

1 can diced tomatoes

1 can chili beans

4 French rolls

1/4 cup margarine, melted

1/2 cup shredded cheddar 

Directions

Brown ground beef.  Drain and add chili mix, diced tomatoes and chili beans.  Simmer.  Meanwhile, cut tops off each French roll.  Hollow out each roll reserving bread pieces.  Brush inside and outside of rolls with margarine.  Mix 1 cup of bread pieces with chili and fill loaves.  Replace tops of rolls and wrap in foil.  Bake on cookie sheet at 375 degrees for 25 minutes.  Remove tops and sprinkle with cheese.  Replace tops and serve hot.

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Real Good Dip

Ingredients

1 pound ground beef

1 pound pork sausage

1 pound Velveeta

1 can golden mushroom soup

1 can Rotel

Tortilla Chips

Directions

Brown hamburger and sausage.  Drain.  Add Velveeta cheese, soup, and Rotel, and heat over low temperature until cheese is melted and thoroughly blended.  Serve with tortilla chips.

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Cabbage Rolls

Ingredients:

• 12 cabbage leaves
• 1 pound ground beef
• 1/2 pound Italian Sausage, casings removed
• 3/4 cup cooked rice
• 1/2 cup finely chopped onion
• 1 egg
• 2 teaspoons minced garlic
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 cans (8 ounces ) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, undrained
• 3 tablespoons sugar
• 2 tablespoons vinegar
• 1/2 cup water

Preparation:

Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, Italian Sausage, rice, onion, egg, garlic, salt, and pepper. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks. 

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Machaca Beef

The name always turned me off to this recipe, but after I read the ingredients, I decided to give it a try. I'll update tomorrow on how it tasted.

INGREDIENTS
1-1/2 lb beef roast
1 large onion, sliced
4 oz can chopped green chilies
2 beef bouillon cubes
1 1/2 tsp. dry mustard
1/2 tsp garlic powder
1 tsp. seasoning salt
1/2 tsp. pepper
1 cup salsa

DIRECTIONS
Combine all ingredients except salsa in slow cooker. Add just enough water to cover. Cover and cook on low 10-12 hours, or until beef is tender. Drain and reserve liquid. Shred beef using two forks to pull it apart. Combine beef, salsa, and enough of the reserved liquid to make of desired consistency. Use this filling for burritos, chalupas, quesdillas, and tacos.

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Slow Cooker Italian Beef for Sandwiches

This is a recipe my SIL sent me and it is FAB-U-LOUS! It has great flavor! Use the broth as an au jus for the sandwiches.

INGREDIENTS:
3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast

DIRECTIONS:
Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil. Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

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