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October 2021

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Savory Hot Beef Sandwich

This savory Hot Beef Sandwich is the ultimate go-to for any filling, Game night or Sunday night meal ready to feed all that are hungry for that ultimate bite! Preparing is just a few minutes, then let the pot take over and have supper ready while you kick back and relax. You can always add Worcestershire for more earthiness, red pepper flakes for heat and/or some rice wine vinegar for some umami. Even better the next day as all those juices marinate with the delicious meat. Use this as your base and add what you like to make it your own. Enjoy!!!

Savory Hot Beef Sandwich

Print Recipe
Serves: 6-8 Cooking Time: 5 1/2 hrs (including prep time)

Ingredients

  • 2-3 Pounds chuck roast
  • Salt & Black pepper
  • 3 Tbsp unsalted butter
  • 2 Tbsp canola (or any vegetable) oil
  • 2 Cups beef broth/stock
  • 1 Tbsp minced fresh rosemary
  • 8 ounces (1/2 16 oz. jar) pepperoni in juice
  • 1 yellow onion
  • 6-8 hoagie/sausage roll buns, toasted with garlic butter

Instructions

1

Sprinkle the chuck roast with plenty of salt and pepper, seasoning all sides.

2

Heat oil and 2 Tbsp butter in Dutch oven or heavy bottom pot over high heat. Add meat, browning all sides, about 5-6 minutes. (I had to cut my roast in half and brown in 2 batches)

3

Pour in the broth along with 1 cup of water. Add rosemary then the pepperoncinis and their juices (about 1/2 cup). Bring to boil, reduce to simmer.

4

Cover and simmer until meat is falling apart, 4-5 hours.

5

Caramelized onions: Heat cast iron skillet on low-medium with remaining 1 Tbsp butter. Add sliced onions. Sauté slow and low until golden brown. Add pinch or two of salt, splash of champaign vinegar (or any vinegar!) and stir 2 minutes. Turn off heat. Set aside.

6

Remove roast and shred with two forks, return to juices.

7

Transfer 1/2-1 cup of roast juices to small pot, reduce on low heat about 10 minutes. Transfer to small cups for serving.

8

Brush rolls with garlic butter (2 Tbsp butter with 1/2 tsp garlic powder in microwave). Toast under broiler until desired brownness.

9

Build: Add heaping serving of shredded beef, cheese of choice (I used Provolone), caramelized onions, peppers and more juice as needed, with juice on the side for dipping. Heaven. Enjoy!!

Recipes

Beef Stroganoff

This Beef Stroganoff brings back memories of my childhood. My mother made this often, usually with the 70’s version of canned soup and such. Being a single mom and working full time it’s what she could do and it was still very delicious and very filling! So I thought I’d try a homemade version for my own family to try. Turns out it was a hit and there were absolutely no leftovers!! I hope you try this yourself and see how easy, scrumptious and hearty this is! Enjoy!!!!

Beef Stroganoff

Print Recipe
Serves: 6 Cooking Time: 30-45 min

Ingredients

  • 12 ounces whole wheat egg noodles
  • 2 Tbsp salted butter
  • Freshly ground pepper
  • 2 Tbsp olive oil
  • 1 Pound sirloin steak, cut into bite-size pieces
  • Salt & freshly ground Black Pepper
  • 8 ounces cremini mushrooms, cleaned and quartered
  • 2 Large carrots, finely diced (about 1 cup)
  • 1/2 Yellow onion, finely diced (about 1 cup)
  • 1/2 Cup Brandy (optional, can replace this with extra beef stock)
  • 2 1/4 Cups beef broth/stock, divided
  • 2 Tbsp Cornstarch
  • 1/4 Cup sour cream
  • 1 Tsp Dijon mustard (heaping!)
  • Chopped fresh parsley, for garnish

Instructions

1

Noodles: Bring a large pot of water to a boil, add 1/4 cup kosher salt. Add noodles and cook to minimum recommended time, according to package directions. Drain, set aside.

2

Stroganoff: Heat 1 Tbsp olive oil in skillet on high heat. Season meat with salt and pepper, tossing to fully coat.

3

Add half the meat to skillet, browning both sides. About 5 minutes each batch. Transfer to plate, set aside. Repeat for second batch.

4

To the same pan add 1 Tbsp olive oil and add mushrooms, onions, carrots and cook until lightly browned, about 5-7 minutes. Turn off heat.

5

Add Brandy and 2 Cups of the stock. Turn heat back on, bring to boil then lower to simmer for 2-3 minutes.

6

Mix the cornstarch with the remaining 1/4 c. Stock, whisk out all the lumps. Pour slurry to skillet and cook to thicken, about 5 more minutes.

7

Turn off the heat. Stir in the sour cream, mustard and beef (with all the juices). Season with salt & pepper to taste.

8

For the Noodles: melt butter in pan, add noodles and freshly cracked black pepper. Toss to coat.

9

Transfer to bowls the noodles then beef and sauce, sprinkled with the parsley.

10

Enjoy!

Notes

Again, if you prefer not to use Brandy, just use extra beef broth. Remember to taste as you go along and season as needed to your own taste!!!

Recipes

Easy & Hearty Taco Soup

This is my easy, no-fuss, taco soup. Perfect for this fall weather! I was wanting to make something quick but hearty and warming to the soul and tummy. I had everything in my pantry but no meat! I suppose I could’ve doubled my beans and made it vegetarian. But luckily my game-cooking hubby happened to have some ground pheasant in the freezer! So I just substituted that for the ground beef or chicken I normally would’ve used. This recipe is very versatile and a good base to create your own flavors as well. You can add a can of Rotel instead of tomatoes, or use fresh tomatoes. You can use green bell pepper if you want to omit the jalapeño. You can basically pick and choose what you like and use this as a guide. Anyway you make it, it is bound to be a family favorite and a great go-to any night. Enjoy!

Easy & Hearty Taco Soup

Print Recipe
Serves: 6-8 Cooking Time: 30-45 min

Ingredients

  • Taco Seasoning:
  • 1 tsp ground cumin
  • 1 tsp ground paprika or ground smoked paprika
  • 1 Tbsp chili powder
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes (more or less to taste)
  • Taco Soup:
  • 1 Pound lean ground beef, chicken or turkey
  • 1 Tbsp Olive Oil (or vegetable oil)
  • 1 Small yellow or vidalia onion, diced
  • 1/2 Red bell pepper, diced
  • 1/2 Yellow bell pepper, diced
  • 1 Large jalapeño, seeded and diced
  • 16 ounces black beans, drained and rinsed, divided
  • 1 Cup whole corn kernels
  • 1 Can roasted tomatoes, diced
  • 3 Cloves garlic, minced
  • Taco Seasoning (recipe above)
  • 2 Cups beef broth

Instructions

1

Combine all the ingredients for the taco seasoning. Set aside.

2

In Dutch oven, or heavy bottom pot, heat the oil, then add the ground meat, breaking it up as you go until browned. Sprinkle some of the taco seasoning into the meat and stir.

3

Add the onions, peppers and tomatoes. Add remaining taco seasoning and stir until vegetables softened, about 5 min.

4

Add 3/4 of the black beans along with the beef broth. Bring to a boil then simmer about 15-20 minutes, stirring occasionally.

5

Add the remaining beans 5 minutes before done to keep some texture. (Can add all the beans at once if you prefer softer beans). Season with more salt & pepper as needed.

6

Transfer to serving bowl then garnish with fixings of your choice: cheese, pickled jalapeños, sour cream, tortilla chips, lime juice, cilantro….virtually endless possibilities! (Add toppings like you would a taco!) Enjoy!

7

Can keep in fridge for 4 days or freeze in freezer container up to 6 months.

Notes

I was out of any ground meat in my fridge or freezer. My husband likes to cook a lot of wild game so he happened to have some ground pheasant in the freezer, which worked out perfectly and tasted very good! This recipe is fitting for any ground meat you have on hand.