Tag: Beef

Homemade Chili

Chili is a meal you can make early or the night before and eat it whenever you are hungry. When we were young and involved in multiple activities, my parents would often make meals like chili or goulash, so that we could eat whenever we were hungry. We also made it on the stove at times, especially if you want to eat sooner, and then it can be transferred to the crock pot if you want to keep it warm for a long time.

  1. Brown 1 lb of ground beef. Dice up half an onion (1/4 cup). Add the onion and cook till it begins to sweat. If there is an excess amount of fat, strain it off then transfer into a crock pot.
  2. Turn your crock pot to high. Add your beef and onion. Add one large can of diced tomatoes (32 oz or 1 quart canned), add 1 small can of diced tomatoes (14.5 oz), a 1 can of stewed tomatoes (14.5 oz), 1 strained can of kidney beans (15.5 oz), and one packet of mild chili seasoning.
  3. Cook the chili for 1 1/2 hours til hot, or continue to cook up to 8+ hours. Add more seasoning to taste. Serve with bread and butter, and shredded sharp cheese.

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Lasagna with Cottage Cheese

Like my recipe for stuffed chicken breast, you have the option to use ricotta instead of cottage cheese, however I tend to have cottage cheese more often than ricotta. I don’t make lasagna very often, but it’s a good option for lots of leftovers, and can provide more than one meal for a small family. It would also be very good with some Texas toast, buttered Italian bread, or some cheesy garlic bread.

  1. Preheat oven to 375 F
  2. Brown your ground beef/venison and break into chunks of your desired size. Once cooked, add one jar of pasta sauce and cook till hot.
  3. In a bowl, mix 24 oz of large curd cottage cheese, 6 oz of mozzarella, one egg, and 2 Tbsp of Italian seasoning. Mix till seasoning and egg is evenly distributed.
  4. Spray a 9×11 baking pan with nonstick spray. Place 1/2 a cup of meat sauce in bottom of pan and evenly coat the bottom. On top, layer noodles, 1/2 of cheese mixture, 1 cup of sauce, another layer of noodles, the rest of the cheese mixture, another cup of meat sauce, a top layer of noodles, and topped with remaining meat sauce.
  5. Bake for 30 minutes. Remove from oven and top with an additional 1/2 cup of mozzarella. Bake for an additional 5 minutes. Remove from oven and allow to cool for 15 minutes before serving.
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Stroganoff without Sour Cream

Beef stroganoff is one of my favorite dishes. It’s creamy, savory, and makes a meal that will keep you feeling full for hours. I like making stroganoff, but I almost never have sour cream in the house. If we do have sour cream, it’s a small container and is eaten within a few days, usually with baked potatoes.
For this recipe, like other recent recipes, I used sliced venison. I should have made my pieces a bit smaller, because they were definitely larger than bite sized. But, you can also use leftover steak to make this meal and it works really well!

  1. Cube your meat (1/2 lb.) into bite sized pieces/strips and start heating a pot of water for your egg noodles.
  2. Add 1 Tbsp of oil to a dutch oven, place over medium heat, then add and cook your beef/venison.
  3. Chop one small onion (approx. 1/2 cup). Slice 3 large mushrooms/open 1 small can of sliced mushrooms and strain. Add onions and mushrooms to meat.
  4. Cook until onions are translucent and mushrooms are cooked. At this point, start to make beef broth and add half a bag of egg noodles (8 oz) to boiling water.
  5. Add 2 tbsp of Worcestershire sauce and heat. Add 4 cups of beef broth, then bring to a simmer
  6. Strain your noodles, then add them to your broth.
  7. Add 1 cup of milk to your broth, and begin adding flour until it begins to thicken (5-7 Tbsp).
  8. Slowly heat and bring to a boil for 5 minutes. Add more Worcestershire sauce to taste (3-4 Tbsp).
  9. Remove from heat and serve. Makes 3 adult servings.
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Minute Steaks with Peppers and Onions

Hello again. Last night, I made minute steaks with peppers and onions. I used left over peppers and onions from the sausages that I made on Sunday, but you can of course, cut new or open a new bag of frozen.

For this recipe I used venison, but if you have beef or chicken minute steaks you can use them. You can also add some different flavors to the mix by adding some Worcestershire sauce, ginger, or pepper rub to your steaks.

My minute steaks were made by cutting steaks to be about 1/5 inch thick on my in-law’s slicer, but you can also cut them thinner/thicker as you desire.

  • Heat your frying pan over medium heat and add some oil. Once it is hot cook your minute steaks (about 2 cups, or 12 slices) until cooked, only about a minute each side.
  • Remove your steaks and add your chopped peppers (2 cups) and onion (1 cup). Add more oil if it’s dry.
  • Once veggies are cooked, add the steaks and juices, stir. Heat for only a minute, remove from heat and add to buns/bread, or serve over rice.
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