Angel’s Chili
Angel’s Roast
Barbacoa Roast for Tacos
Beef Stroganoff and Noodles
Easy Casserole
Grizzle Meat
Hamburger-Potato Casserole
Hobo Stew
Hungarian Hamburger on Noodles
Jackpot Casserole
Kitchen Sink Beef-Vegetable Soup
Lasagna
Peggy's Pot Roast
Pepper Steak
Shepherd's Pie
Taco Bake
Beef Recipes
Keep your beef in the coldest part of the refrigerator for up to 2 days for ground beef and 3 days for other cuts. Ground beef
can be wrapped airtight and frozen for up to 3 months, and solid cuts can be frozen for up to 6 months. Add a teaspoon of water
when frying ground beef. It will help pull the grease away from the meat while cooking.
Angel’s Chili
For the best flavor, cook the kidney beans separately! Serve this with shredded cheese, sour cream, and crackers or a good crusty bread.
2 cans of kidney beans OR one pound of cooked kidney beans (click HERE
for my kidney bean recipe)
1 15 oz. can tomato sauce
1 lb. ground beef, browned and drained
1 6 oz. can tomato paste
1 28 oz. can whole tomatoes (mashed up)
1 bay leaf
1 pkg. chili seasoning – or – ground cumin, chili powder, chicken bouillon, garlic powder, salt, and pepper to taste
½ cup warm water
1 beef bouillon cube
Dissolve bouillon cube in warm water. Add bacon grease and chopped onion to a skillet and sauté until onion is tender and caramelized. Add bouillon water to pan to deglaze, and then pour this mixture into a large sauce pot or slow cooker.
Drain the liquid off your beans. Add beans and remaining ingredients to the onion mixture.
Simmer for about 30 minutes to an hour on medium to reduce the liquid some. If using a crock pot, set temperature to high, and cook for a couple of hours or so all the flavors can combine. If you're in a hurry, you can serve as soon as you combine all the ingredients, but it tastes better when the flavors have time to get to know each other.
Serve with your favorite fixins.
Angel's Pot Roast
I took my momma's original roast recipe and tweaked it.
Sirloin roast
1 medium onion, sliced
2/3 cup A1™ sauce
1 tablespoon Garlic salt
1/4 cup Teriyaki sauce
4 medium-sized taters, peeled and cut into 1 1/2" or thereabout sized chunks, optional
Water
Preheat oven to 350°.
Place roast into 9x13" baking dish. Spread onions under, around, and on top. Put potatoes around sides (if desired).
Mix together A1 sauce, teriyaki, and garlic salt. Pour over veggies and meat. Next, add in enough water so there is about 1/2 inch or so of liquid in the pan.
Cover with foil and bake for about 90 minutes to 2 hours until the meat is falling apart. Normal folks would probably cook it for about an hour or until the meat is fork tender.
To make gravy, mix together 3 tablespoons of corn starch and 1 cup or so of water in a small sauce pan. Stir in drippings, and bring this to a boil; remove from heat. If it tastes bland, add in a cube of beef (or chicken) bouillon, A1 sauce, garlic, salt, and/or pepper.
Barbacoa Roast for Tacos
You can add a pack of chipotle lime/citrus seasoning or other if preferred.
Large chuck or arm roast, room temperature
3 tablespoons cumin
1 teaspoon salt
1 teaspoon pepper
5-10 chopped garlic cloves (can also add minced garlic towards the end of cooking)
2 red onions, chopped in large pieces
3 bay leaves
1 can chipotle peppers in adobo sauce
3 tablespoons Italian seasoning
3 tablespoons apple cider vinegar
2 limes, juiced
Water
Salt and pepper roast, then sear in a large skillet over high temperature for about 2 minutes each side.
Place seared roast in slow cooker along with all ingredients (except water).
Add enough water to almost cover ingredients.
Cook for 8 to 12 hours on low. Shred with fork.
Beef Stroganoff and Noodles
This is really good when you have rolls or biscuits to sop up the sauce. You can substitute one pound of browned ground beef for the cubed steaks.
1 pound cubed steaks, cut in strips
2 tablespoons vegetable oil
1 medium onion, sliced
1 can cream of mushroom soup, undiluted
1 cup sour cream
2 tablespoons ketchup
Garlic powder
2 teaspoons Worcestershire sauce
1 (3-oz.) can sliced mushrooms, not drained
3 cups cooked noodles (I use egg noodles)
Sauté onion in oil until translucent. Add in meat strips and garlic and brown the meat completely - ya don't want any sick kids, now. Combine soup, sour cream, ketchup, Worcestershire sauce, and mushrooms; pour over meat and heat through. Serve over noodles.
Easy Casserole
I got this recipe from a friend that said, "This recipe has been in my family for years."
1 pound ground beef
1 large onion
30 minutes before your spouse arrives home, put ground beef in a skillet on high and burn. Fan your smoke detectors.
Five minutes before your spouse arrives, cut onion and deeply inhale the fumes until tears are flowing freely down your face.
Right when your sweetie walks in, sob uncontrollably and then order carry out.
Grizzle Meat
Paul is to blame for naming this cubed steak recipe. Make sure that you have some potatoes or rice because this dish makes wonderful
gravy! This serves 4.
4 cubed steaks
1 can of cream of mushroom soup
1 cup water
1 medium onion, sliced
3 tablespoons A1 sauce
1 tablespoon Garlic salt
Preheat oven to 350°.
In an 8 or 9" square pan, mix together everything except steaks and onions.
Add in onions and meat, and coat with soup mixture. Bake for about an hour, or until fork-tender.
For gravy:
2 tablespoons cornstarch
2/3 to 3/4 cup water
Scrape drippings into small sauce pan, and place over medium heat.
In a small cup, mix together cornstarch and water. Add water mixture to drippings. Bring this to a boil and stir until it thickens, about 2 to 5 minutes. Remove from heat and serve over meat and taters.
Hamburger-Potato Casserole
The original recipe came from my sister-in-law Alicia (Gillaspie); I tweaked it a bit. It serves 4-6 people.
4 to 5 small to medium sized potatoes, peeled, and sliced and sliced to about 1/4"
1 pound lean ground beef
3 cloves garlic, crushed, then chopped
1 small onion, sliced in thin rings
1 can cream of mushroom soup mixed with 1/2 can of water
2 tablespoons bacon grease or oil
Salt and pepper to taste
1 pound mild cheddar cheese, sliced or shredded
Preheat oven to 350°.
In a medium skillet fry ground beef over medium heat until it's cooked all the way through.
Place cooked ground beef into a strainer and run hot water over the meat to remove the grease. Next, put it in a medium sized bowl.
Rinse out the skillet, and use it to sauté the onions in the bacon grease until translucent and slightly brown. Add in the garlic and sauté for about a minute.
Remove from heat; stir in the ground beef, soup and water mixture until combined. Add salt and pepper to your taste.
In a 9x13-inch dish sprayed with non-stick cooking spray, layer the potatoes, the ground beef, and then pour on the mushroom soup mixture. Top with the cheese. Cover and bake for one hour.
Hobo Stew
When my kids were little, they LOVED this! When they got old enough, they helped prepare their own Hobo Stew with their favorite
veggies and spices.
Try adding other veggies like broccoli, cauliflower (cooks and tastes like potatoes!), or any other of your favorites. This makes 4 servings.
1 1/2 pounds ground beef
4 16-inch squares aluminum foil
Carrots; sliced
Potatoes; sliced
4 slices (1/4-inch to 1/2-inch) of yellow or white onion (onion flakes make a great substitute!)
A1 Sauce
Garlic powder and any other spices your 'hobos' may like
Salt and pepper to taste
Preheat oven to 400º.
Separate meat into 4 patties. Place each in the center of a square of foil. Top with slice of onion (or 1/4 tsp onion flakes each), and equal portions of chopped carrots and potatoes. Season with A1 sauce, garlic powder, salt, pepper and any other spices you’d like. Seal foil, checking for leaks. Placed on a cookie sheet and bake 30 to 45 minutes or until meat is no longer pink.
If you're camping, prepare as usual, but to cook: place on hot coals for 20 to 35 minutes per side or until meat is no longer pink.
Hungarian Hamburger on Noodles
This is Paul's favorite dish.
1 small onion, diced
1/2 teaspoon garlic powder
1 pound ground beef
1 tablespoon flour
1 teaspoon salt
1/2 cup water
Dash or two of pepper
2 2-1/2 oz. jars of sliced mushrooms (keep liquid)
1 can cream of chicken soup
6 oz. sour cream
Parsley for garnish
5 oz. package of flat thin noodles, cooked according to package directions
Brown ground beef and remove from pan. Sauté onion in beef fat until onions are translucent. Drain off excess fat and return beef to pan. Add 1/2 cup of water and garlic powder to beef and onions, and simmer for another 3 minutes.
Stir in flour, salt, pepper, and mushrooms (liquid and all), and cook for about 5 minutes, stirring occasionally. Stir in soup, cover and simmer for 10 minutes.
Right before serving, cook noodles then remove meat mixture from heat and stir in sour cream and parsley. Serve over noodles.
Jackpot Casserole
I got this recipe from my mother-in-law Genevieve (Gillaspie). It sounds gross but really tastes great.
1 pound hamburger meat
1/4 cup chopped onion (optional)
1 can niblet corn
1 cup grated Velveeta™ cheese
1 can tomato soup
1 (5-oz.) package thin noodles
Preheat oven to 350º.
Brown meat, then add onion (if desired) and sauté until onion becomes translucent. In a separate pot, cook noodles following the package instructions.
Drain excess grease from meat and mix with tomato soup, noodles, corn, and half of the grated cheese in a casserole dish. Sprinkle rest of grated cheese over the top of the mixture. Bake casserole for 45 minutes.
Kitchen Sink Beef-Vegetable Soup
This recipe is in Soups chapter. Click HERE for recipe.
Lasagna
Please click on "Angela’s Cheesy Lasagna" in the pasta section for this recipe!
Peggy's Pot Roast
My momma (Mommaw) used to make this almost every Sunday.
Sirloin roast
1 envelope French onion soup mix
Water
Preheat oven to 350°. Place roast into 9x13" baking dish. Mix together soup mix and 1/2 cup of water, then pour over roast.
Next, add in enough water so there is about 1/4-inch of it in the pan.
Cover with foil and bake for about an hour or until meat is fork tender.
To make gravy, mix together 3 tablespoons of corn starch and 1 cup water in a small sauce pan. Stir in drippings, and bring this to a boil. Remove from heat. If it tastes bland, add in a cube of beef (or chicken) bouillon. If it's too strong, add in more water and 1 teaspoon cornstarch.
Pepper Steak
This is my sister Traci's (Channell) recipe; she suggests serving this over rice.
1/4 cup cooking oil
1 teaspoon salt
1 tablespoon chopped onion
3 green peppers
2 teaspoons soy sauce
1 beef bouillon cube dissolved in one cup of warm water
1 pound round steak
1/2 teaspoon black pepper
1 clove garlic, minced
2 tablespoons cornstarch
1/4 cup water
Cut meat in strips and diagonally (this technique is called cutting "on a bias," hey, you learned something new). Brown in hot oil. Add salt, pepper, onion, and garlic. Let cook until meat is done. Blend cornstarch with water and soy sauce. Stir onto meat and let simmer until juice is clear.
Shepherd's Pie
This is a Gillaspie family classic. For a simple supper, serve this with rolls, and a quick salad.
1 pound ground beef
2 1/2 tablespoons onion flakes
8 servings mashed potatoes (I use instant potatoes, prepared according to package directions)
1 1/2 cups shredded cheddar cheese
1 small can tomato paste
1 small can tomato sauce
1/2 teaspoon dried oregano
3/4 teaspoon dried thyme
1 teaspoon garlic powder
Salt to taste
Preheat oven to 350F.
Brown ground beef with onion flakes. When beef is browned, drain off excess fat.
Add in tomato sauce and paste and spices to taste. Simmer for ten minutes. Spoon meat mixture into casserole dish. Spoon prepared mashed potatoes on top of meat mixture. Top with cheese. Place in oven and bake until cheese is melted -- about 10-15 minutes.
Taco Bake
This recipe is Mommaw’s (Peggy Whaley). If you don't want it to be spicy, use a can of cheddar cheese soup instead of the salsa con
queso. You can also add refried beans. If you halve this recipe, bake it in a 8 or 9" square pan.
2 pounds ground beef
2 packets taco seasoning
Water (use the same amount listed on the back of taco seasoning packet)
6 flour tortillas (8-inch size)
1 cup salsa con queso or 1 can of cheddar cheese soup
1 can fat-free refried beans (optional)
3 cups shredded cheddar or Mexican blended cheese
Toppings: chopped black olives, sliced jalapenos, sour cream, diced green onions, sliced avocados/guacamole, salsa, diced tomatoes, etc.
Preheat oven to 350F.
Brown and crumble ground beef. Drain excess grease, and add in taco seasoning and water (following directions on back of seasoning packet). Once the taco meat is ready, turn off heat and add in salsa con queso. Stir until thoroughly combined.
Grease a 9x13-inch baking dish and layer the following:
Bake for about 15-20 minutes until cheese is melted and edges are slightly golden brown.
Allow to cool for about 5 minutes, and then slice.
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