Porcupine Meatballs

 Meatballs

2 lbs groundbeef

1 c jasmine/basamati rice

1 diced onion

1 diced green pepper

1 large clove garlic minced

3 T chopped Parsley

1 t Italian Seasoning

2 eggs

1 1/2 t salt

1/2 t pepper

Sauce

2 15oz cans of tomato sauce

1 1/4 c chicken broth

2 t worchestershire

1 T chopped parsley

shredded mozzerella cheese  for serving(optional)

Mix meatballs and shape into balls.  Put  in 9X13.  Cover with the sauce and bake at 350 for 1 hour.

You can brown in a skillet  carefully turning and simmer in skillet with sauce for about 30 minutes. 

Best EVER Chunky Beef Stew

CHUNKY BEEF STEW

4.9 from 11reviews

CHUNKY BEEF STEW

SAVEPRINT

PREP TIME

15 mins

COOK TIME

1 hour

TOTAL TIME

1 hour 15 mins

Total Cost: $10.38

Cost Per Serving: $1.73

Serves: 6

INGREDIENTS

• 1 to 1½ lbs. boneless stew meat 
• ¼ cup all-purpose flour 
• 2 Tbsp olive oil
• 1 medium onion
• 4 cloves garlic
• 3 oz. tomato paste 
• 3 cups beef broth* 
• 1 whole bay leaf 
• ¾ tsp dried thyme 
• ¾ tsp dried rosemary 
• to taste freshly cracked pepper 
• ½ lb. (about 3) carrots 
• 1 lb. potatoes 
• 1 cup frozen peas 
• 1 Tbsp worcestershire sauce 
• ¼ bunch parsley (optional) 

INSTRUCTIONS

1. Cut the beef into smaller, bite-sized chunks. Add the beef and flour to a small bowl and toss the beef in the flour until it is well coated.
2. Heat the olive oil in a large pot over medium heat. When it is hot, add about half of the beef chunks and cook until golden brown. Once browned, remove the beef, add the second batch, and cook until browned again. Try not to stir the beef as it is browning, that will make it take longer. Adding all of the beef at once will over crowd the pot and cause moisture to build up, which will also prevent browning. The beef does not have to be fully cooked at this point, just browned on the outside.
3. While the beef is browning, chop the onion into wedges and mince the garlic. After the beef has browned, add the onion and garlic to the pot, and saute it for 2-3 minutes. If the browned bits on the bottom of the pot become very dark or look like they will burn, move on to the next step immediately. The onions do not need to be fully cooked.
4. Add the tomato paste and beef broth to the pot. Stir the pot until all of the browned bits have dissolved off of the bottom. Return the browned beef to the pot and also add the bay leaf, thyme, rosemary, and a generous dose of freshly cracked pepper. Stir to combine.
5. Place a lid on the pot and allow it to come up to a simmer. Once it reaches a simmer, turn the heat down to low and let it continue to simmer for 30 minutes. If it stops bubbling (simmering) at any point, turn the heat up just slightly.
6. While the pot is simmering, peel and slice the carrots. Wash the potatoes well and cut them into ¾ inch cubes. Once the pot has simmered for 30 minutes, add the carrots, potatoes, and peas. Cover the pot again and let simmer for another 15-20 minutes or until the vegetables are tender.
7. Stir the worcestershire sauce into the stew. Taste the stew and adjust salt and pepper if needed. Roughly chop a handful of parsley and sprinkle it over top. Serve hot.

NOTES

*I use concentrated beef broth (bouillon) + water to make broth, which is less expensive than canned broths.

Kerry's Jerky

Kerry's Jerky
2 lbs lean ground beef

2 Tbs sweet basil

1 Tbs Salt or Season Salt

1 C brown sugar

1 to 2 Tbs liquid smoke depending on how much flavor you want(dehydrator)

1/2 Tbs cracked black pepper (or course ground)(more for spicier)

1/2 tsp garlic powder

1/4 C  Heinz 57 or barbeque  sauce

To make hot you can add Ghost Pepper or Cayenne pepper or  Habanero
Also add any flavors like Teriyaki , what ever flavor you like.

Mix well in kitchen aide with paddle

Roll it out, cut it up and dehydrate it.

If using a smoker, omit liquid smoke

Garlic Sirloin

You need to put this one your grilling to-dos before summer over!!

Garlic Sirloin
1 lb sirloin steak
1/2 cup butter
2 TBS minced garlic
1 TBS garlic salt
1 tsp salt

 Melt butter. Mix together butter, garlic, garlic salt and salt. Cut steak meat into about 1.5 inch pieces (cubes).
 Baste butter mixture onto steak pieces. (We put meat and butter mixture in a large ziploc and coated)

Stick steak pieces onto kabob sticks. Grill for about 15 minutes.

 Rotate skewers every couple of minutes, cooking evenly on each side.  Re-baste meat throughout grilling process, because a lot of the flavor will cook off. Check steak temperature when you are done grilling, meat should be 150 for medium well/ or cut one piece open to check the color inside, should be light pink for medium well steak.

You could also use this recipe for cooking steaks this way.

Stuffed Bell Peppers

We had a lot of bell peppers and wanted to use them so we found this recipe! So good!!!!

Makes 6 servings

• 1/2 cup uncooked white rice
• 2 tablespoons olive oil, divided
• 1/8 cup minced carrots
• 1/8 cup celery
• 6 bell peppers (any color) stems and seeds removed, cut in half lengthwise
• 1 pound ground beef (*used ground turkey)
• 1/4 pound pancetta or lightly smoked bacon, diced (*used turkey bacon)
• 1 1/2 cups prepared marinara sauce
• 1/4 cup red wine (*used apple juice)
• 1/2 teaspoon red pepper flakes
• 1/3 cup heavy cream
• 1/2 cup grated Parmesan cheese, divided

 Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside. (Or use rice cooker!)
3. Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir carrots and celery until tender. Add ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
4. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
5. Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.

 We just cut up out cooked peppers when they came out to make it easier to eat!

Beef Stroganoff

Yummy! Blake's Favorite!

Beef Stroganoff

1 1/2 lb steak
6 Tbl flour
1 Tbl Kitchen Bouquet gravy (use a packet of brown gravy mix because I can never find Kitchen Bouquet)

1/2 tsp salt
1/2 tsp pepper
6 Tbl oil
2 cps beef broth
1 cp sour cream

Optional toppings:
1/2 lb mushrooms
1 onion
4 Tbl butter

Preheat oven to 350

Cut steak into bit size pieces if not already, stew beef is perf for this recipe!
Mix flour, salt and pepper in mixing bowl or large plastic bag, add beef and
coat. Heat oil in large skillet. Brown beef pieces, once browned add remaining
flour mixture to beef in skillet, stir and remove from heat.

In a large casserole dish add beef, beef broth and gravy.

Bake at 350 for 1 1/2 hours.

While baking start your rice or noodles, whatever you prefer to eat under your
stroganoff. Also saute any additional toppings, always mushrooms for Blake!
Heat butter in pan and add mushrooms, cook till golden brown. Do same for onions.

After stroganoff has baked, add sour cream. Some people are pros and don't need to temper their sour cream, I'm not and think it's easier to get clumps out that way. If your stroganoff is not as thick as you would like, you may whisk in additional flour till as thick as you desire! Just remember it will thicken as it cools!

Serve over rice or noodles.

Blake's favorite side for stroganoff is corn and is recommended!

Crockpot instructions: Brown steak in skillet. Add all ingredients to crockpot except for the sour cream. Cook 4 hours on high or 6 hours on low. Add sour cream right before serving.


Recipe by Kerry and Jeanne Thackeray