Beef · Dinner · Gluten-Free · Uncategorized

Hamburger Craving Fulfilled! ~ Hamburger Stacks

A hamburger and fries is a tempting treat occasionally, but when you see the calories and fat numbers, a guilt trip can arrive faster than your drive-through order!

But you know, eating right doesn’t have to  mean you do without delicious food.  This recipe for a hamburger and potatoes isn’t completely healthy, but it’s a lighter version

Continue reading “Hamburger Craving Fulfilled! ~ Hamburger Stacks”

Beef · Crock Pot · dessert

Slow Cooker Yankee Pot Roast

 

What would we do without the crock pot?  Other than run to Chick-Fil-A for fast food?  I lean on mine a lot and am so thankful it can have my meal prepping while my days are full.

I’ve posted this recipe for Yankee Pot Roast from Cooking Light before, but recently I made it in the crock pot because it was going to be a day away from home with the need for supper when the busyness was done!  This meal is so hearty, so savory and satisfying and perfect for a cold winter’s day!  I’m going to add in my method for making it in the slow cooker, just in case you might have some busy days when you, too, need a meal ready for the table when you get home!

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Ingredients

  • 2 teaspoons olive oil
  • 1 (4-pound) boneless chuck roast, trimmed
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
  • 2 cups coarsely chopped onion
  • 2 cups low-salt beef broth
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 cup chopped plum tomato
  • 1 1/4 pounds small red potatoes
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 2 tablespoons fresh lemon juice
  • Chopped fresh parsley (optional)

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.

Step 3

Cover and bake at 300° for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.

 

To make in Crock pot:

Follow step 2, using a heavy pan to brown roast and then saute’ onions.  Place roast in the bottom of the slow cooker, then top with onions.  Add carrots and potatoes around roast.  Pour broth mixture over all and cook on low 8 hours.

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When you remove the cooked roast from the crock pot, you can pour the broth mixture into a skillet and then thicken with corn starch on the stove to make a delicious gravy for the meal!

This is some swanky comfort food, friends!  I hope you’ll make your next busy day end deliciously by making this in your crock pot!

You’re welcome!

With love from my country kitchen,

Denise Signature 150 px

Beef · Cooking · Main dish. · Main entree

An Old Favorite Main Dish

salisbury steak 2

Recently I went to the kitchen to fix supper and I suddenly thought about an old favorite recipe, and the craving for it caused me to immediately change my menu for the night! It’s one of those comfort-food kind-of-dishes that is delicious, easy and filling, yet so simple that I had everything for it on hand already! It’s also ready in under 30 minutes!!

What did I make?  Salisbury steak.!  If you’re thinking about the frozen dinner variety, think again.  This is meaty, plump and bursting with flavor as well as plenty of gravy to cover the meat and/or any potato you might eat with it.

My recipe came from the Betty Crocker American Country Cooking Cookbook.  It has some fantastic recipes in it but the Salisbury Steak is probably my favorite!  If you’re wondering what to have for supper this week, this could be your next family favorite!

Salisbury steak 1

Salisbury Steak

Ingredients

1 pound lean ground beef
1/3 cup dry bread crumbs (any flavor)
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 large onion, sliced and separated into rings
1 can (10 1/2 ounces) condensed beef broth
8 ounces fresh mushrooms, sliced (3 cups)
2 tablespoons cold water
2 teaspoons cornstarch
  • Mix beef, bread crumbs, salt, pepper and egg. Shape into 4 oval patties, each about 3/4 inch thick.
  • Cook patties in 10-inch skillet over medium heat about 10 minutes, turning occasionally, until brown; drain. Add onion, broth and mushrooms. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is done.
  • Remove patties; keep warm. Heat onion mixture to boiling. Mix water and cornstarch; stir into onion mixture. Boil and stir 1 minute. Serve over patties.

     

    salisbury steak 2a

What dish do you sometimes crave?

With love from my country kitchen,

Denise Signature 150 px