Crockpot Beef
Submitted by margaret33

Put a rump or chuck roast in crockpot with jar of peperoncinis and some beef broth or water. Cook on low 8-10 hours or high for 4-6.
The beef just shreds when done.
We toast French bread or buns with some butter and garlic.
Load beef and some shredded mozzarella on top.
Melt. Eat. Scrumptious!!


MawMaw’s Hamburger
submitted by Special K

Cook rice.
Brown ground meat with onions, bell pepper, garlic *I even added a bit of celery* (as much as you like –season to taste basically) use Tony’s chacheres or Lawry’s season salt to season the meat as well…

Drain the excess fat and add about 1/2 to 1 cup beef broth (you can also use beef bouillion cubes –I used 3 for 1 c water) add to meat mixture…let it cook down a bit…and then put on the rice!


Tater Tot Casserole: by SkeptiGal

1 can cream of mushroom soup
1 bag tater tots
shredded cheese
1 lb of ground hamburger meat

Brown hamburger meat. Add cream of mushroom soup and stir together continuously.
Let simmer on low heat for 15 minutes.
Place mixture in the bottom of a casserole dish. Lay tater tots neatly on top of the mixture.
Place in oven on 350′ and let the tater tots brown.
Sprinkle with cheese; melt it in the oven and ENJOY.


Wisconsin Barbeque Sandwiches
submitted by Stone Caster
Serves 8-10
2 lbs lean ground beef
1/2 cup chopped onion
1 tsp garlic powder
1 tsp onion powder
1/4 tsp black pepper
1/4 tsp salt
1/2 can tomato paste
1/4 cup pickle juice
2 tbsp chili powder
2 tbsp relish
1 tbsp prepared mustard
1/2 tsp mustard powder
1 tbsp worcestershire sauce
1/2 tsp celery salt
2 tbsp barbeque sauce
1/3 cup ketchup

In a large saucepan brown meat, add onions and next 4 seasonings and cook through. Add tomato paste and pickle juice. Stir well. Turn heat to low and add next 8 ingredients. Combine and cook on low heat for approx 30 minutes, stirring every 5 minutes or so.

Serve in buns like sloppy joes!
These are sooo yummy!!

All of the seasonings listed in this recipe are to your taste. If you don’t like pickles, add green pepper. If you don’t like onions, add a little more garlic. If you want the mix to be more tangy, add more barbeque sauce. More sweet, add a pinch of white sugar. This recipe is perfect for adding a bit of this and that until you get it just the way you like it!


submitted by Stone Caster

1 lb ground beef
1 bell pepper
1/2 large yellow onion
3 stalks celery
1 tsp garlic powder
1/2 tsp celery salt
1 tsp paprika
1 tsp garlic powder
1/4 tsp onion powder
2 cans (14.5 oz) chili ready diced tomatoes
1 small can tomato sauce
1 (14.5 oz) can stewed tomatoes
1 can (14.5 oz) red kidney beans, rinsed and drained
1 tbsp chili powder (use 1/2 tbsp if you don’t want spice)
1.5 cups of uncooked elbow macaroni
salt to taste (optional)

In a non-stick pan, brown ground beef and drain. Add chopped bell pepper, onion, and celery and stir to combine.
Add the next 5 seasoning ingredients and stir. Cook for approx 3-5 minutes on medium heat until fragrant, stir every so often. Add the tomatoes (don’t drain!) and the tomato sauce. Stir in kidney beans and chili powder.
Simmer on low heat for approx 20 minutes.
While goulash is simmering, cook macaroni according to package directions. Once cooked, drain well and stir it into goulash mixture and serve.
Salt to taste if desired.
*Note* For low carb eaters, this makes a nice hearty meal without the noodles too!


Braised Ribs
submitted by Ashbashbaby

4 lbs beef short ribs with bones, cut into serving-size pieces
1 (10 1/2 ounce) can condensed beef broth
1 cup onion, coarsely chopped
1 cup water
4 peppercorns
2 teaspoons Worcestershire sauce
1 garlic clove, crushed
1/2 teaspoon dried marjoram
3 tablespoons unbleached flour
1/2 cup water

Brown short ribs well on all sides (about 30 minutes) in a Dutch oven over medium heat.
Add broth, onion, 1 c water, peppercorns, worcestershire sauce, garlic, bay leaf and marjoram.
Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once.
Place short ribs on serving platter and keep warm.
Skim fat from cooking liquid and discard.
Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes.
This gravy is great served with mashed potatoes!

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