GOULASH

GOULASH

Ingredients:

3/4 of a 1 pound box of elbow macaroni

3 cups of beef broth

1 large sweet onion (diced)

ground beef

1 can of petite diced tomatoes

1 can of stewed tomatoes

one small can of tomato sauce

pepper

pasta sauce

Italian seasoning

paprika

minced garlic

chopped basil

chili powder

soy sauce

Worcestershire sauce

1/2 tsp salt

How To Make It:

( cook 3/4 of a 1 pound box of elbow macaroni, drain and set aside)

Brown 2 lbs. of ground beef and drain.

When browning the meat add 1/2 tsp salt and 1 tsp. pepper, 1 large sweet onion (diced) 1 LG bell pepper (diced)

Add 1 can of petite diced tomatoes and 1 can of stewed tomatoes-both are 14.5 oz. cans and one small can of tomato sauce.

Then add a 24 oz. (can or jar) of pasta sauce.

Then add 1 tbsp. Italian seasoning, 1 tbsp. paprika, 2 tbsp. minced garlic, 1 tbsp. chopped basil, 1 tbsp. chili powder, 1 tbsp. soy sauce, 1 tbsp. Worcestershire sauce. Now… add 3 cups of beef broth. Then toss in 2 bay leaves.

(to be removed before eating) Mix all together.

Now add the 3/4 of a box of PRECOOKED elbow macaroni and Stir all together.

then simmer everything for about 15 to 20 minutes.

I then put it into my CrockPot on warm until we are ready to eat it to allow all of the flavors to continue to marinate.

NOTE: If it becomes to dry for your liking just add some more beef broth.

SLOW COOKER BEEF STEW

 SLOW COOKER BEEF STEW

Perfectly tender beef & veggies get all cozy in my slow cooker beef stew recipe! Set it and forget it with this crockpot meal perfect for cold weather!

PREP TIME 10 mins

COOK TIME 20 mins

TOTAL TIME 30 mins

SERVINGS: 6 servings 

AUTHOR: Kathleen

INGREDIENTS

1/4 cup all-purpose flour

2 1/2 pounds boneless beef chuck roast trimmed and cut Into 1-inch cube

2 tablespoons vegetable oil

1 1/2 cups to 2 1/2 cups water

2 large beef bouillon cubes

1 (10 3/ -ounces) can condensed tomato soup, undiluted

3 teaspoons Italian seasoning

2 bay leaves

1/2 teaspoon black pepper

2 medium onions sliced

2 large Russet potatoes peeled and cut into 1 1/2 inch pieces

3 medium carrots cut into 1-inch pieces3 medium carrots cut into 1-inch pieces

2 stalks celery cut into 1-inch pieces2 stalks celery cut into 1-inch pieces

8 ounces whole mushrooms trimmed8 ounces whole mushrooms trimmed

3/4 cup frozen peas thawed3/4 cup frozen peas thawed

INSTRUCTIONS

Pour flour into a 1-gallon Ziplock bag.  Add meat, in batches, and shake to evenly coat all pieces.

Add oil to a large skillet and heat. When the oil is hot, brown meat in batches without crowding it. Transfer meat, when it's browned, directly to crockpot. Add 1 1/2 cups water and bouillon cubes to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add tomato soup, Italian seasonings, bay leaves, and black pepper and stir to combine. Pour into the crockpot over beef. Add the onions, potatoes, carrots, celery, and mushrooms.

Cover and cook on low for 8 hours or until the beef and veggies are tender. If needed, add more water.  Add the thawed peas the last 20-30 minutes of cooking. Discard bay leaves and serve.

Skillet Garlic Butter Herb Steak and Potatoes

 Skillet Garlic Butter Herb Steak and Potatoes is pan-seared and cooked to perfection and topped with a garlic herb butter compound. This is the best steak that I have ever had!! 

My youngest son is such a steak and potatoes guy. He won’t eat anything else but I can count on him to eat a good steak. He actually was in the kitchen with me helping me make this recipe. He loves to cook with me. He even told me to make sure to “sear the steak”, and to give the potatoes a slightly “charred” edge. With his help, we were able to create one of the best steaks that you will ever eat!

You start by cooking the potatoes in a delicious garlic herb butter. It really brings amazing flavor to these potatoes. Garlic herb butter potatoes? My heaven.

How to cook the perfect skillet steak

Let the steak sit at room temperature for 30 minutes. Season the steak generously on each side with salt and pepper. In a cast-iron skillet with 1 Tablespoon of oil over high heat add the steaks to the pan and sear each side 3 minutes or until brown.

Reduce heat to medium-low. Cook the steak to desired doneness. Rare = 125 degrees, Medium Rare = 135 degrees, Medium = 145 degrees, Medium Well = 150 degrees and Well Done = 160 degrees. Some say to flip only once while cooking, I like to flip mine a few times.

Right before serving the steak slather the butter compound on top and let it melt into the tender steak. This gives it a nice finishing touch and adds such great flavor.

 

Skillet Garlic Butter Herb Steak and Potatoes in a skillet.

I used to like my steak well done but now I like my steak more medium or medium-well. It just seems more tender and melts in your mouth this way. So I cook the steak to about 145 degrees. The best part about this steak is the garlic butter herb compound that you slather on the steak right at the end. It just melts into the steak and gives it such incredible flavor.

This skillet steak is easily the best steak that I have had. Cooked to tender and juicy perfection and the butter garlic herb flavor is unreal! Your family will love this skillet meal.

PREP TIME 5 MINUTES

COOK TIME 20 MINUTES

TOTAL TIME 25 MINUTES

AUTHOR ALYSSA RIVERS

SERVINGS 4

 Print  Review

Skillet Garlic Butter Herb Steak and Potatoes is pan-seared and cooked to perfection and topped with a garlic herb butter compound.  This is the best steak that I have ever had!! 

Ingredients

1 tablespoon olive oil

1 tablespoon butter

1 pound yukon gold potatoes sliced about 1/2 inch in thickness

3 garlic cloves minced

1 teaspoon thyme chopped

1 teaspoon rosemary chopped

1 teaspoon oregano chopped

2 lean New York Steak strip steaks

salt and pepper

Garlic Butter Compound:

1/4 cup softened butter

3 garlic cloves minced

1 teaspoon thyme chopped

1 teaspoon rosemary chopped

1 teaspoon oregano chopped

Instructions

In a large cast-iron skillet over medium-high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook an additional 3 minutes or until fork-tender. Remove and set on a plate.

Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to desired doneness. Mine took about 10 minutes flipping 3 times to get a medium-well.

Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks.

Nutrition Facts

Calories 469 Calories from Fat 306

% Daily Value*

Fat 34g 52%

Saturated Fat 17g85%

Cholesterol 107mg36%

Sodium 198mg8%

Potassium 789mg23%

Carbohydrates 17g6%

Fiber 3g12%

Sugar 1g1%

Protein 26g52%

Vitamin A 506IU10%

Vitamin C 16mg19%

Calcium 69mg7%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.