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Tasty Meat Pie

Tasty Meat Pie

I love this savory Meat Pie.  It is another recipe I originally got early in my marriage.  It is a pie filled with a wonderful blend of vegetables, meat and soups for seasoning that we enjoy (yes, even my children).  Serve with a nice fresh garden salad to round out the meal.  Yum!

Tasty Meat Pie

Serves 6-8

  • 1 lb ground beef, lean
  • 1 small Onion, chopped
  • 1 can Campbells’ Beef with Vegetable and Barley Soup
  • 1 can Campbells’ Golden Mushroom Soup
  • 3 med Potatoes, cut into 1/2 inch pieces
  • 3 medium Carrots, cut into 1/8 inch slices
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 1 Pillsbury double Pie Crust

Directions:

  1. In a large pan, cook the ground beef and chopped onion in a little olive oil, until the ground beef is no longer pink.  Drain off the liquids.
  2. Add the two condensed soups and carrots and potatoes and seasonings to the meat mixture.  Cook covered over medium heat for about 15 minutes.
  3. Line a 9 inch pie dish (deep dish if you have one) with one of the pie crusts.
  4. Pour meat filling into the prepared pie dish.
  5. Cover the pie with second pie crust, cutting slits in the crust to vent.  Crimp the outer edge of the pie to seal.
  6. Bake in preheated oven at 350 for 45-50 minutes, or until golden brown.
  7. Let stand on a wire rack for 15 minutes before serving.

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Skillet American Chop Suey

I remember my mother making “Chop Suey” when I was growing up.  For some of you, this means Chinese food.. no, this is the American version.  A nice way to doctor up a pound of ground beef and other staples you have in your pantry. It is a better alternative to Hamburger Helper. A much tastier one as well!

I just came home from our church’s Ladies Retreat.  What a let down to return to dishes, a broken dishwasher and the dirty laundry that multiplied while I was away, but I was getting hungry and wanted easy and tasty for dinner.  I had not gone to the store since returning, but had ground beef and this has ingredients that I usually have on hand.

http://www.americastestkitchentv.com/

This recipe for “Skillet American Chop Suey” is from America’s Test Kitchen’s book The Best 30-Minute Recipe (page 148)

Skillet American Chop Suey

Serves 4

  • 2 Tbsp. vegetable oil, divided use
  • 1 lb. 90% lean ground beef
  • 1 onion, minced
  • 1 red bell pepper, cored and chopped medium
  • 1 celery rib, chopped medium (I didn’t have any this time)
  • salt and ground pepper
  • 2 garlic cloves, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 1/2 cups low-sodium chicken broth
  • 8 oz elbow macaroni (about 2 cups-dry)

Making the minutes count:  Before cooking, mince the onion. While the beef cooks, chop the bell pepper and celery.  While the vegetables cook mince the garlic.

  1. Cook Beef: Heat 1 Tbsp. of oil in a 12-inch skillet over medium-high heat until shimmering. Add beef and cook, breaking it into pieces with a wooden spoon, until no longer pink, about 3 minutes.  Transfer to a bowl and set aside.
  2. Saute Vegetables: add remaining Tbsp oil to skillet and return to medium-high heat until shimmering. Add onion, bell pepper, celery and 1/2 tsp salt and cook until vegetables begin to soften, about 4 minutes.  Stir in Garlic and cook until fragrant, about 30 seconds.
  3. Simmer Macaroni: Stir in tomatoes, tomato sauce, chicken broth, macaroni, and browned beef. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until macaroni is tender, 10-15 minutes.  Season with salt and pepper to taste and serve.

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Wolfgang’s Beef Goulash

Hi my name is Becky, and I am a Food Network junkie!  This week, I’ve been posting some of my German recipes.  I made this one several times and this is a good authentic recipe from Wolfgang Puck who owns a chain of restaurants and is of Austrian heritage.  The spaetzle are very good as well – but if you would like to try something different, make the  Semmelknödel from one of my previous posts.  Put them  in the bowl and then top it with the Beef Goulash. Sprinkle with fresh parsley and you are good to go.  A salad with a vinaigrette dressing would round out the meal nicely.

Source: Foodnetwork.com http://www.foodnetwork.com/recipes/wolfgang-puck/wolfgangs-beef-goulash-recipe2/index.html

Food Network Puck’s Goulash

Wolfgang’s Beef Goulash
Serves 6

Show: Wolfgang Puck Episode: Wolfgang Puck’s Austria: A Journey Home
Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 cups onions, thinly sliced
  • 1 tablespoon sugar
  • 3 garlic cloves, minced
  • 1 tablespoon caraway seeds, toasted and ground
  • 1 1/2 tablespoons sweet paprika
  • 1 teaspoon spicy paprika
  • 2 tablespoons minced fresh marjoram leaves
  • 1 teaspoon minced fresh thyme leaves
  • 1 bay leaf
  • 3 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 4 cups chicken stock
  • 2 1/2 pounds beef shank, cut into 2-inch cubes
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Spaetzle, recipe follows

Directions
In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 2 1/2  to 3 hours, stirring occasionally.
Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.
Spaetzle:

  • 4 egg yolks
  • 1 egg
  • 1 3/4 cups milk
  • 1 pound (about 3 cups) all purpose flour
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup peanut oil
  • Salt
  • Pepper
  • 2 ounces unsalted butter
  • 1 tablespoon fresh minced parsley

In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).
Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.

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Boston Market Meatloaf

Boston Market Meatloaf!  Mmmm

I don’t know about you, but I love the meatloaf at Boston Market!  I think the name of the chain used to be Boston Chicken, but they changed the name in the 90’s.  I always wanted to be able to make it at home.  I don’t think it is spot on but it does come close! — I’ve had issues with the meatloaf falling apart on me in the past, though that has been less of a problem when I added an egg to the mixture for binding.  Our family has nicknamed it “lumpy meatloaf” for the very reason that it does not keep its shape very well.  But that is forgiven, because it does have a really good flavor!

The recipe originates in one of the books by Todd Wilbur (Even More Top Secret Recipes: More Amazing Kitchen Clones of America’s Favorite Brand-name Foods).  If you do not have the series of books, I think they are worth picking up.  He has copycat recipes by common and popular food chains.

http://www.toddwilbur.com/

Boston Market Meatloaf – Todd Wilbur

Ingredients

  • 2    cups    Sauce, Tomato
  • 3    Tbsp    Barbecue Sauce — Kraft Original is good
  • 2    Tbsp    Sugar
  • 1 1/2    lbs    Sirloin, Ground — 10% fat
  • 6    Tbsp    Flour
  • 3/4    tsp    Salt
  • 1/2    tsp    Onion Powder
  • 1/4    tsp    Black Pepper — ground
  • dash    Garlic Powder

Instructions
For Sauce: Combine Tomato sauce, Barbecue sauce and sugar. in a small saucepan over medium heat.  Heat the mixture until it begins to bubble, stirring often, then remove from heat.
Preheat oven to 400F
In a large bowl, add 1 cup of Tomato sauce to the meat.  Use a large wooden spoon or your hands to work the sauce into the meat until it is well combined.
Combine the remaining ingredients with the ground sirloin – flour, salt onion powder, ground pepper, and garlic powder.  Use the wooden spoon or your hands to work the spices and flour into the meat.
Load the meat into a loaf pan (preferably a meatloaf pan with the 2 sections that allows the fat to drain. but if you don’t have one of those a regular pan will work.  Wrap foil over
the pan and place into the oven for 30 minutes.
After 30 minutes, take the meatloaf from the oven, remove the foil and if you aren’t using a meatloaf pan, drain the fat.
Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan.  This will help to cook the center of the meatloaf.  Pour about 2 Tbsp of reserved tomato sauce over the meatloaf and let it stream down the center. (do not spread the sauce)
Place the meatloaf back into the oven, uncovered for 25-30 minutes or until it is done.  Remove and allow it to cool for a few minutes before serving.  Serve with remaining sauce.

Changes I have made: add an egg.  I doubled the sauce because I like to have extra on the side.  You can vary the flavor by using various BBQ-sauces.

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Sliders without the price of a Restaurant

 

I made sliders yesterday evening.  I had tried a recipe that an Aunt had given me, but to be honest the burgers were pretty salty, but in case you are interested the ingredients are:

Castle Burgers

  • 2 3/4 lbs ground beef
  • 2 envelopes Lipton Onion Soup Mix
  • 2 tsp peanut butter
  • 1/2 cup milk

Combine all ingredients.  Shape into small patties.  Bake in a 350 degree F. preheated oven for 15-20 minutes.  Top with cheese and serve on mini burgers.  Sara Lee makes nice mini burgers.  They come in packages of 12 which is perfect for this recipe.  You will have some mini burgers left, but double stack them if you dare!

Serves 12 mini burgers (Sliders)

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Chicken Fried Steak

There is something special and comforting about this dish.  I have tried them in various restaurants, but never made them myself.  A few months ago, I ate a rather poor version of Chicken Fried Steak in a restaurant… and it was a POOR version, combined with the fact that it was really poor service that day and they didn’t bring the gravy out with the steak and I had to wait 5 to 10 minutes for them to bring it and by then my steak was less than perfect.. so I went to look for a version I can do myself.  This certainly isn’t diet food!  I am on a semi diet though — so I had a small piece.
I made the mistake of buying two family packs of cube steak there were two huge steaks in each pack, but I could have just purchased one..as I cut them into smaller pieces to make them manageable.  I followed the recipe from allrecipes.com exactly, but seasoned up the gravy with a few dashes of Tabasco sauce to get the taste where I like it.
I also drizzled lemon juice over the steaks for extra flavor, but did not find it to give it much flavor, I think next time I will squeeze some over the steaks after they come out of the cast iron skillet (if you have one, this recipe is perfect for it!)  I served this with Garlic Mashed Potatoes and Green Beans, sorry about the lighting in the picture.  This makes plenty of Gravy!  My husband and I loved it.  The kids preferred it without gravy (I have sick children I know!)
Here is the link: http://allrecipes.com/Recipe/The-Best-Chicken-Fried-Steak/Detail.aspx
The-Best-Chicken-Fried-Steak

  • 4 (1/2 pound) beef cube steaks
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 egg
  • 1 tablespoon hot pepper sauce (e.g. Tabasco™)
  • 2 cloves garlic, minced
  • 3 cups vegetable shortening for deep
  • frying
  • Gravy:
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • kosher salt and ground black pepper to taste (1 Tbsp salt, 1 tsp pepper)
  • 5 dashes of Tabasco (Becky’s change)

Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Recipe Notes
Prep time: 20 min
Cook time: 20 min
Ready in 40 minutes
Serves 4

Becky’s NOTES:
After dredging the cube steak in flour and buttermilk and then in flour again it is a pretty gloppy mess!  I stacked my steaks on a plate, but as I got toward the end of frying I didn’t know where the steak began to pick it up, next time I will put wax paper between each steak so they don’t stick to each other and pull the breading off other steaks.  Will make again!

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