Tater Tot Casserole

This one comes from my friend Laura Jayne:

In the bottom of a 9x13 pan, press 1 lb hamburger to a thin layer (or leave it chunky--whatever your preference).
Sprinkle in 1 grated onion (or dry onion flakes).
Add 1 can of green beans (or use frozen ones).
Cover with 2 cans cream soup (mushroom, celery, or chicken) mixed with 1 cup milk.
Top with tater tots.
Bake 350 for 45 mins.

Crystal's Beef Stroganoff

This one is a Crystal original. I have to brag a little. I made it last night and I was in heaven. I love stroganoff anyway, but last night it was to die for! The pictures shown do not include mushrooms. It's better with mushrooms, but you can also make it without.

Ingredients:

1 lb Beef (Steak, round steak, or stew meat)
2 TBS flour (with dash of salt and pepper)
1 onion
1 TBS olive oil
1 - 1 1/2 cup sour cream
4 ounces mushrooms, sliced (not pictured)
1/2 tsp salt
1/4 tsp pepper
1 beef bullion cube (or 1 tsp bullion)
3/4 cup hot water
white sauce: 2 TBS flour, 2 TBS butter, 1 cup milk (not pictured)
1/4 tsp garlic powder (or 1 clove garlic)
Egg noodles

Directions:
Chop onion and garlic (if using fresh) and saute in olive oil in large pan on medium heat. While onion is cooking slice beef into small chunks (if not already) and coat with flour.

Add beef to pan and brown (not cook, just brown). Remove onions and beef mixture from pan and set aside.


Prepare white sauce. Add flour and butter to pan and mix.

Add milk and while stirring constantly (try to get all the lumps mixed in) heat sauce to boiling. Reduce to lower heat and simmer 1 minute.

Start preparing noodles at this point.

Dissolve bullion into water and add broth to pan. Add salt, pepper, and mushrooms. Return beef and onion to pan.

Simmer sauce for 10-15 minutes. Add sour cream.

Heat to simmering again and simmer until desired constituency (about 5 minutes). Serve over eggs noodles.

Chimichangas

6 large flour tortillas
3 cups Mexican Meat Mix (see recipe on blog)
Vegetable oil for frying
Shredded lettuce
1 can green chili salsa
2 tomatoes, chopped
1 cup guacamole
1/2 pint sour cream
6 ripe olives, for garnish

Combine all ingredients in a small bowl. Warm tortillas in oven about 5 min. Heat Mexican Meat Mix in a small sauce pan. Heat 1/2 inch deep oil to 400 degrees in large skillet. Spread about 1/2 cup Mex Meat Mix over the lower third of each tortilla. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas w/ a toothpick. Fry chimichangas at a time in hot oil about 2 minutes, until golden and crisp. Drain on paper towels. Serve hot over a layer of shredded lettuce. Top with green chili salsa, tomatoes, guacamole and sour cream. Garnish each with an olive. Makes 6 chimichanges.

Mexican Meat Mix

5 lbs beef roast
3 TBS shortening
3 onions, chopped
1 can chopped green chilies
2 cans green chili salsa
1/4 tsp garlic powder (or 1 clove garlic)
4 TBS flour
4 tsp salt
1 tsp ground cumin
Juices from beef roast

Preheat oven to 200 degrees. Place roast in large roasting pan on Dutch oven. Cover w/ a tight lid and roast about 12 hours until well done. On cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat. Shred meat and set aside. Melt shortening in large skillet. Add onion and green chilies. Saute 1 min. Add green chili salsa, garlic, flour, salt, and cumin. Cook 1 min, over medium-low heat. Stir in reserved juices and shredded meat. Cook 5 minutes until thick. Cool. Pout about 3 cups mix each into 1 quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat Mix

Beef and Broccoli

I made this last night from a recipe I had found online and tweaked a little bit. This recipe is really simple. And because it's basically just broccoli, garlic, and beef, the flavors really stand out.

1 lb steak, cut into very thin strips
1 1/2 lbs of broccoli cut into bite size florets
1 tbsp cooking oil
1 tbsp minced garlic

beef marinade
1 1/2 tsp soy sauce
1 tsp corn starch
1/2 tsp cooking oil
black pepper

stir fry sauce
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tsp Worcestershire sauce

Mix the marinade ingredients together and add the beef. Let marinade for just a few minutes.

Start cooking some rice, however much your family needs, according to the package directions.

Fill a large saute pan or wok with an inch of water and bring to a boil. Add the broccoli, cover and steam 3 minutes. The broccoli should still be crisp and brightly colored when finished.

Drain the water and remove the broccoli.

Add oil, and bring to medium/high heat. Add garlic and fry for 30 seconds. Lay beef strips in the pan, fry one side 30 seconds, then flip and fry the other side 30 seconds. Reduce heat to medium/low and add soy sauce, balsamic vinegar and Worcestershire. Simmer until the sauce thickens slightly then add the broccoli and stir til everything is coated and heated through.

Serve over rice and with a side of fruit!