Main Dishes

No Peek Casserole Crockpot

Summary

Yield
6 Servings
SourceDiane Bare (1989)
Prep time
5 minutes
Cooking time
8 hours
Total time
8 hours, 5 minutes

Ingredients

2 lb
stew meat
1 cn
cream of mushroom soup
1 pk
dry onion soup mix

Instructions

Combine ingredients and cook on low heat 8 to 10 hours. Serve over noodles or rice.

Sauerbraten (In a Crockpot)

Summary

Yield
8 Servings
SourcePatty Landis (1998)
Prep time
24 hours
Cooking time
3 hours, 20 minutes
Total time
27 hours, 20 minutes

Ingredients

1 c
red wine vinegar
1⁄2 c
cider vinegar
1⁄2 c
red (Burgundy) wine
2
medium onions (thinly sliced)
1 T
salt
1 T
peppercorns
1⁄2 c
brown sugar
3
bay leaves
4 lb
beef chuck (blade or rump roast)
2 T
butter or margarine
6
gingersnaps (crushed, up to 10)
1 c
sour cream

Instructions

In a saucepan, combine the first 8 ingredients. Heat at medium heat just until a boil is reached. Put beef in large bowl and pour hot marinade over roast. Store, covered, in refrigerator for 24 to 72 hours. Turn roast twice daily. Remove roast from marinade and wipe dry with paper toweling. Reserve marinade. Melt butter in a pot on the stove and brown roast for 5 minutes per side. Add reserved marinade and bring liquid to a boil. Add contents of the pot to your crockpot. Simmer at setting 3 for approximately 3 hours. You may need to consult your crockpot directions for more accurate settings. Remove roast to hot platter and keep warm. Strain marinade liquid into a pot for the stove. Stir in crushed gingersnaps and sour cream. Heat until liquid just reaches a boil and gingersnaps are dissolved, about 12 to 15 minutes. While liquid is thickening, thinly slice roast. Pour hot gravy over sliced roast. Makes 8 to 10 servings.

Barbecued Beef

Summary

Yield
8 Servings
SourceDiane Bare (1998)
Prep time
15 minutes
Cooking time
2 hours
Total time
2 hours, 15 minutes

Ingredients

2 lb
beef stew meat
1 c
onion (chopped)
 
Salt and pepper (to taste)
1 c
catsup
1 clv
garlic (minced)
1⁄4 c
brown sugar (firmly packed)
2 T
vinegar
1 T
Worcestershire sauce
1 T
prepared mustard

Instructions

Brown beef and onion together. Add salt and pepper and about 1 cup of water. Cover and cook 1 hour. Add remaining ingredients; cover and cook 1 hour longer. Tear meat apart with two forks.  

Notes

This recipe was taken from The Columbus Dispatch.

Beef Barbecue Sandwiches

Summary

Yield
48 Sandwiches
SourceDiane J. Merkle (1996)
Prep time
20 minutes
Cooking time
6 hours
Total time
6 hours, 20 minutes

Ingredients

6 lb
chuck roast
1
celery (stalk)
3
onions (chopped)
1
ketchup (14 oz. bottle)
1 t
Tabasco
2 T
chili powder
2 T
salt
1 t
pepper
1 1⁄2 c
water

Instructions

Cut meat into several large pieces. Place in a roasting pan. Combine other ingredients and pour over roast. Bake, covered, for 6 hours at 300°. (Uncover the last 1 1/2 hours to allow grease to cook off.) Shred meat with 2 forks and stir well. Great for parties and large gatherings. Meat can be frozen for later use. 

Best Beef Barbecue

Summary

Yield
18 Servings
SourceAnne Weaver (1977)
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes

Ingredients

3 lb
lean chuck or English roast (up to 4 lb.)
1
chili sauce (bottle)
3
dill pickles (large, diced in small pieces)

Instructions

Put meat in pressure cooker. Add the pickles. Pour in chili sauce. Use enough water to rinse out chili sauce bottle. Cook until tender. Take off any fat. Shred the beef and it’s ready to serve. The barbecue can be reheated. Can also be frozen for future use.

Notes

Good for a crowd.

Quick & Easy Beef Stroganoff

Summary

Yield
6 Servings
SourceGail Hatcher (1972)
Prep time
15 minutes
Cooking time
3 hours
Total time
3 hours, 15 minutes

Ingredients

1 lb
stew meat (cut into bite-size pieces)
1 cn
Campbell's onion soup
1 cn
cream of mushroom soup
1⁄2 c
sour cream
 
noodles or rice

Instructions

In a casserole, place meat and pour undiluted soups over all and bake at 300° for 2 1/2 to 3 hours. Before serving over noodles or rice, stir in sour cream to meat. 

Baked Beef Cubes

Summary

Yield
6 Servings
SourceDianne Annis (1987)
Prep time
20 minutes
Cooking time
3 hours
Total time
3 hours, 20 minutes

Ingredients

4 lb
beef round or chuck roast
1 cn
condensed cream of mushroom soup
1 cn
condensed cream of celery soup
1 cn
condensed tomato soup
1
onion soup mix (envelope)
 
noodles or rice

Instructions

Trim all fat from beef. Cut into bite-size pieces. Combine all ingredients and mix well. Spoon into a heavy baking pan; cover tightly. Bake at 300° to 325° for 3 hours, or until tender. Remove lid to let sauce thicken. Serve over hot noodles or rice. 

Macaroni-Chili Casserole

Summary

Yield
6 Servings
SourceMarcia Schmidt (1975)
Prep time
15 minutes
Cooking time
1 hour, 45 minutes
Total time
2 hours

Ingredients

2 sli
bacon (cut up)
1 1⁄2 lb
beef chuck (rump or stew, cut in 1/2-inch cubes)
1 pk
chili seasoning mix (1 1/4 oz.)
8 oz
elbow macaroni
1 c
sliced onion
1 cn
tomato juice (1 pt., 2 oz.)
1 cn
red kidney beans (15 oz., with liquid)
1⁄2 c
cheddar cheese (grated)

Instructions

In Dutch oven, fry bacon until crisp. Remove; reserve. Add beef and onion to bacon fat and sauté until well browned. Add the tomato juice and chili seasoning mix; bring to boil. Reduce heat and simmer, covered, stirring occasionally, 1 hour, or until beef is tender. Add kidney beans, simmer 15 minutes longer. Meanwhile, cook macaroni as package directs; drain. Stir into beef mixture with bacon. Sprinkle with cheese. Broil 4 inches from heat until cheese melts. 

Elegant Eating with "Poor Man's Stroganoff"

Summary

Yield
6 Servings
SourceHazel Sheahan (1976)
Prep time
10 minutes
Cooking time
6 hours
Total time
6 hours, 10 minutes

Ingredients

1 1⁄2 lb
stewing beef (cut into small pieces)
1 cn
mushroom soup
1 cn
celery soup
1 cn
onion soup
 
noodles, rice or Chinese egg noodles

Instructions

Mix ingredients together. Cook at 200° for 6 hours. Serve over noodles or rice or Chinese egg noodles.

Beef & Noodles

Summary

Yield
4 Servings
SourceJan Mell (1991)
Prep time
15 minutes
Cooking time
2 hours, 30 minutes
Total time
2 hours, 45 minutes

Ingredients

2 lb
stewing beef cubes
1
Lipton onion mushroom soup mix (envelope)
1 cn
tomato soup
1 pk
egg noodles (med. or wide)

Instructions

Place beef cubes in a 3-quart casserole dish; add tomato soup. Sprinkle onion mushroom soup mix over beef cubes and add water to cover meat. Bake at 350° for about 2 to 2 1/2 hours, or until meat is tender when pierced with a fork. Prepare egg noodles according to package. Serve beef over noodles. 

Pages

Subscribe to Main Dishes