Crockpot Cube Steak and Gravy

This recipe turned out so ugly that I did not take a picture of it, but trust me when I say, it was soooo delicious.  I made this other night when Jessica and Ryan were down, and everyone declared it a winner!  Using cube steak is an extremely economical way to feed a family and the fact that you can cook it all day while gone to work makes it a winner in my book.  Nothing like coming home from a long day to smell dinner cooking the minute you walk in the door!

Cube steak   (I used a family size pack)

2 cans (10.75 ounce size) cream of mushroom soup

1 envelope onion soup mix

3/4  cup water

1 large onion, sliced

Salt and Pepper to taste

Directions:

Place all ingredients in a crock pot. Cook on low all day. Serve over rice or mashed potatoes or with your favorite side dishes.

Brisket Tacos

Making brisket tacos is an excellent way to use up your leftover brisket.  We will usually make a brisket and serve it with all the brisket trimmings such as coleslaw and baked beans on the weekend.  Then, during the week, I will take the brisket and shred it to serve as the foundation for the tacos.  Just whip up some fresh pico de gallo, slice some avocados, and you’ve got yourself a great weeknight meal in less than 20 minutes!

Ingredients:

Leftover Brisket (shredded)

Pico De Gallo (recipe follows)

1 Avacodo, sliced

8 corn tortillas (or flour)

Directions:

1.  Shred Brisket, set aside

2.  Prepare Pico

3.  Slice Avacado

4.  Assemble taco by laying out corn tortilla and topping it with brisket, then pico and then avacado

5.  Fold, eat, and enjoy!

Pico de Gallo

6 Campari or Roma Tomatoes, chopped

1/4 cup chopped onion

1 jalapeno pepper, finely chopped seeds and all

1/4 cup chopped cilantro

Juice of 1/2 lime

1/2-1tsp Kosher Salt

Mix all pico ingredients together and serve immediately or allow to chill for 30 minutes for best results.

Geoff’s Brisket

In honor of the Fourth of July, I thought I would share a recipe that the Hugheys have been making  for many years.  We serve this brisket whenever we have a large crowd to feed or just want to experience the wonderful leftovers!  This is about the easiest recipe you will ever make.  All you need is 2 ingredients and a large  pan.  Cook this all day in the oven and your house will smell amazing when you walk in from work!

Ingredients

1 large lightly trimmed brisket (about 10-12 lbs)

1 bottle of Claude’s Brisket Sauce (Found in BBQ sauce aisle)

Directions:

Marinate Brisket overnight according to the directions found on the bottle.  Place brisket fat side up in a large pan and pour sauce over the brisket.  Cover with lid or tightly with foil.  Cook for 1 hour at 350 and then lower the temperature to 250 and cook for another 8-10 hours.

Crockpot Beef Stroganoff

Image

This recipe comes straight off Pinterest.  It has several things going for it.  It is unbelievable easy, it is quick to put together, and best of all it is delicious!

Ingredients

2 lbs stew meat

1 onion, diced

2 cans Golden Mushroom Soup

1/2 cup water

2 Tbs Worsteshire sauce

1 8 oz package of cream cheese.

Directions:

1.  Place stew meat into crockpot

2.  Throw in the onions on top

3.  Mix together the soup, water and worstechire sauce and pour over the meat and onions

4.  Bake on low all day or on high for about 4 hours

5.  During the last 30 minutes add the creams cheese until it is melted and creamy

6.  Serve over noodles, rice, or mashed potatoes

Spicy Brisket Tacos

Here is a perfect weekend recipe.  Put it in the oven in the morning and forget about it.  You can spend your afternoon doing chores and running errands and when you get home, you will have a delicious, spicy meal waiting for you.  Just be sure and pick up some refried beans from your favorite Mexican restaurant before you get home!  This brisket is a little spicy so adjust the heat level if you are feeding kiddos.

The ingredients:

2-3 lbs. of brisket

1 tablespoon coarse salt

2 teaspoons freshly ground pepper

2 tablespoons cooking oil

1 medium yellow onion, finely chopped

2 cups beef stock or water

2 cups tomato sauce

2 teaspoons dried oregano

2 teaspoons ground cumin

2 tablespoon ground ancho chili powder

2 tablespoons chili powder

1 1/2 tablespoons liquid smoke

12 warm tortillas

Cilantro, lime wedges, and chopped onion for garnish

Directions:

  1. Heat oven to 325. Season the meat with salt and pepper all over..
  2. In a dutch oven, heat oil over high heat.  Brown meat for about 2 minutes on each side.
  3. Add tomato sauce, broth, and onion.  Cook covered for four hours in a 325 degree oven.  Check the meat.  If it is starting to get tender, it is time to add seasonings
  4. Add seasonings and more water if the brisket is dry.  Cook the last hour uncovered so that the gravy will thicken up.
  5. Shred the brisket with a fork.

6.  Serve on warmed tortillas with lime, cilantro, and onion.

World’s Easiest Pot Roast

This is a foolproof way of making a perfect pot roast in your crockpot. You can make this recipe before church on Sunday  and it will be ready when you get home if you cook it on high.  Or you can cook it all day while you are gone to work if you cook it on low.  Either way, the result is delicious!!!!!

Ingredients

2 (10.75 ounce) cans  condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

1 1/4 cups water

4 pounds pot roast

Directions

  1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.    (I usually brown my roast before placing it in the crockpot, but you don’t have too)

2.  Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Tex-Mex Carne Guisada

The best thing about this recipe (apart from the wonderful taste) is that after you brown the meat and get it all mixed up, you can just place it in the oven and forget about it for 1-2 hours.  This is a great weekend meal served with warm tortillas and maybe some beans and rice.

2 – 2.5 lbs of beef chuck roast or bottom round cut into 1 inch pieces (or use stew meat)

kosher salt and coarse ground pepper

2 tbs oil

1 cup diced onion

1 green bell pepper, diced

1 clove garlic, minced

1 large jalapeno, seeded and diced

6 Tbs flour

1 1/2 tsp cumin

1 tsp chili powder

1 large, good quality tomato, diced (I use about 5-6 of the small campari tomatoes)

1 1/2 cups hot water

1.  Heat oven to 325

2.  Heat oil in a dutch oven, salt and pepper the meat  and then brown

3.  Add onion, bell pepper, garlic, and jalapeno and cook for 2-3 additional minutes

4.  Add flour, cumin, and chili powder.  Cook about 1 minute and then slowly add the water and tomatoes

5.  Cover and bake 1 1/2 to 2 hours, stirring occasionally and add additional water if necessary.

6.  You will know when the guisada is done because the meat will flake easily and the gravy will be thick.

7.  Serve with warm tortillas

Grilled Tenderloin with Warm Vegetable Salad

This recipe is one reason why I am completely in love with the South Beach Way of Living.  The food you get to eat is so delicious that you never miss the sugar or the starches that you aren’t eating.  This is a little pricey for a big family, but it is perfect for a special occasion and easy enough for a weeknight meal.

4 (4 ounce) beef tenderloin steaks (about 1 inch thick)

1 tsp kosher salt

1/2 tsp black pepper, divided

2 small zucchini, halved lengthwise

2 plum tomatoes, halved lengthwise (I usually use Campari tomatoes)

2 green onions

2 tbs red wine vinegar

2 tsp bottled minced garlic

cooking spray

1 tbs commercial pesto

1.  prepare grill

2.  Sprinkle steaks with 1/2 tsp salt and 1/4 tsp pepper

3.  Combine the rest of the salt, 1/4 tsp pepper, zucchini, and next 5 ingredients in a large zip lock bag.  Seal and shake to coat.

4.  Place the tenderloin steaks on grill and cook for 4 minutes on each side or until desired degree of doneness.

5.  Place the zucchini and yellow squash on grill rack or broiler pan coated with cooking spray and cook 3 minutes on each side or until tender.  Place the tomato and onions on grill rack or broiler pan and cook 2 minutes.

6.  Coarsely chop the vegetables, and place in a bowl.  Add pesto, stir gently and serve with steaks.

Calories:  245 for 1 steak and 1/4 of the vegetables, Fat:  10 grams, Carb:  10.4 g, Fiber 4.1 g

Crock Pot Beef Stew

The key to making a great stew is fresh vegetables!  Yes, it is a lot of work to chop up all these vegetables, but the results are worth it.  You might chop all the vegis on the weekend and have them ready in a ziploc bag to prepare on a weekday.  Or better yet, do like the Hugheys.  We prepare this stew on the weekend and then have it for lunches or busy nights when we need a quick dinner.  Also, don’t worry about the amounts too much on the veggies.  If you have one carrot left in your fridge and one stalk of celery, throw it in.  A stew is a great way to use up all your leftover vegis so they don’t go to waste.

a slow cooker Oval Crock Pot

Image via Wikipedia

3 Tbs oil (I use bacon grease for flavor)

2 Tbs Stew meat (to save money, I usually buy the cheapest roast I can find and cut it into bite size pieces)

1 cup chopped onion

1/2 cup chopped celery

3 cloves garlic, minced

3 whole carots, washed, unpeeled and diced into bite size pieces

2 cups of fresh green beans that have had their ends removed and then cut into 1 inch pieces

4 whole new potatoes, quartered

4 cups Beef Broth

1 cup red wine (could use 1/2 cup of red wine vinegar as a substitute)

1 Tbs Worcestershire Sauce

1 Tbs Soy Sauce

1 28 oz can Hunts Petite Diced Tomatoes

1 tsp salt

1/2 tsp pepper

1 tsp sugar

1.  Brown meat in oil and then remove from pan

2.  Brown onion, garlic, carrots , and celery in the oil about 3-5 minutes

3.  While meat and vegis are browning, dump all the remaining ingredients in a large crock  pot.

4.  Add meat, onion, carrots, and celery to crock pot.

5.  Turn on high for 6 – 8 hours or all day while you are gone to work

 

Simple Sloppy Joes

Here is a great weeknight recipe that kids love!  It is simple to make and after you taste these sloppy joes, you’ll never buy Manwhich again!  If you want to sneak some vegis in, just grate some carrots into the beef and onion mixture as it browns.

2 lbs ground beef

1/2 c chopped onion

1 tsp prepared minced garlic

1 8 oz can tomato sauce

1 6oz can tomato paste

1 12 oz bottle of Heinz Chili Sauce (found by the ketsup)

1/3 cup packed brown sugar

3 Tbs soy sauce

1-2 Tbs mustard (I use dijon, but you can use yellow)

8 whole grain hamburger buns

Directions:

1.  In a skillet, cook beef, onion, and garlic until browned.  Drain well

2.  Stir in tomato sauce, paste, chili sauce, brown sugar, soy sauce, and mustard

3.  Reduce heat, cover and simmer 15 minutes

 

Green Beef Enchilada Casserole

This recipe is one of those great recipes that you can whip up in a hurry if you make sure you always have these ingredients on hand.  I’ve taken this to pot lucks, funerals, and have fixed it many times when my extended family comes to New Braunfels to visit.  My nephews, Edward and Alec love this casserole when I serve it to them with a Ceasar Salad on the side.

1 lb seasoned taco meat (use your own favorite seasoning or a packet)

1 can cream of chicken soup

1 can enchilada sauce (size is up to your personal taste)

1 4 oz can of chopped green chilis

8 oz of shredded cheddar and monterey jack

6 – 8 corn tortillas torn into pieces

1.  Prepare taco meat

2.  Pour in the soup, enchilada sauce, and green chilis.  Mix well with the taco meat.

3.  Spray a 9 x 13 baking dish with Pam and then place a layer of the torn tortillas in the dish.

4.  Top the tortillas with the meat mixture

5.  Sprinkle half the cheese onto the meat

6.  Repeat process ending with cheese

7.  Bake at 350 until bubbly (about 20-25 minutes)

Phoenix Saloon Style Chili

Many people don’t know this, but the popularity of Chili began in our little town of

New Braunfels Texas in 1894 when William Gephardt invented a machine to crush and dry fresh chili peppers imported from Mexico.  Gephardt called his concoction Tampico dust at first and then changed the name to Gephardt Brand Chili Powder.  This powder is now available world wide.  All this began in downtown New Braunfels.  The saloon where Gephardt served his famous chili has now been restored and offers up great music, a full bar, and a mean bowl of chili.

I love the chili at the Phoenix Saloon and have tried my best to reproduce it.  The chili at the Phoenix is very unique because it is made with sirloin and not ground beef.  I don’t feel I am anywhere close, but Geoff and Jessica love it so I will post the recipe on here for them.

2 – 2.5 lbs lean stew meat

2 tbs bacon grease

1 8 oz can tomato sauce

1 16 oz can beef broth

water as necessary

4 Tbs Gebhardts chili powder

2 tbs granulated onion

1/4 tsp cayenne pepper

1 cube knorr beef bouillon

1 cube knorr chicken boullion

2 tsp granulated garlic

1 tbs ground cumin

2 tsp paprika

1/2 tsp white pepper

1 tsp salt

1.  Brown stew meat in hot bacon grease

2.  Add tomato sauce and beef broth.  Cook for 30 minutes adding water if necessary.

3.  Add 2 tbs chili powder, granulated onion, cayenne and bouillon cubes

4.  Cook one hour, adding more water when necessary

5.  Add remaining chili powder, granulated garlic, cumin, paprika, pepper, and salt.

6.  Cover and simmer for 30 more minutes adding more water if necessary.

7.  Serve with sour cream, cheese and beans if desired.

Italian Spaghetti with Meat Sauce

Pasta is a feature of the Argentine cuisine

Image via Wikipedia

This is my basic go-to spaghetti sauce.  I found the recipe in a Betty Crocker cookbook and have modified it over the years.  These days, I never use the recipe and just make it from memory so it comes out a little different each time.  I had to go back to my old cookbook to get the exact amounts of the spices.  I usually try to make enough so that I can freeze half and have it for another meal.

1 lb lean hamburger

1 c chopped onion

1 clove garlic, crushed

1 cup water

1 cup red wine (I usually use Cabernet Sauvignon)

2 large Cans of Contadina Crushed Tomatoes with Italian Herbs

1 can of  Contadina Tomato Paste

1 tsp salt

2 Tbs sugar

1 tsp dried oregano leaves

1/2 tsp dried basil leaves

1 bay leaf

Cook and stir hamburger, onion and garlic in a large pot.  Drain hamburger and stir in remaining ingredients .  Heat to boiling; reduce heat.  Cover and simmer, stirring occasionally for 1 hour.  Serve over hot spaghetti.  If sauce seems to thick, add water to desired consistency.