1 lb ground chuck
1 bag egg noodles
2 envelopes brown gravy mix
1 1/2 cups water
1/2 cup milk
1 can sliced mushrooms (optional)
1 tsp onion powder
1 clove garlic, minced
salt
pepper
Brown ground chuck in dutch oven, add garlic and cook another 2 minutes and drain off grease. Cook pasta as directed. In separate sauce pot mix the water, milk, and gravy mix and bring to a slow boil. Pour gravy mix and noodles in dutch oven with beef and add mushrooms, onion powder, and salt and pepper to taste. Stir and allow to simmer together for 3 minutes stirring frequently.
Showing posts with label main dish. Show all posts
Showing posts with label main dish. Show all posts
Saturday, January 15, 2011
Grand Prize Pot Roast
This roast recipe makes its own gravy and comes out fall apart tender every time!
2 cans condensed cream of mushroom soup
1 package dry onion soup mix
3 cups water
1 beef bouillon cube
2 cloves garlic, minced
1 Tbsp Worcestershire Sauce
5 - 6 lb pot roast
potatoes
Carrots, peeled
1 medium onion, cut into wedges
salt
pepper
corn starch
In large crock pot add the cream of mushroom soup, onion soup mix, water, Worcestershire sauce, garlic, and bouillon cube. Turn crock pot on low and whisk this mixture together until well blended.
Season all sides of the roast with the salt and pepper (trim any fat that needs removed first), and place in the crock pot with soup mixture.
Let cook on high for 2 to 3 hours, or low (preferred) for 7 to 8 hours.
Then, add onion, potatoes, and carrots to crock pot and let cook one more hour or until veggies are tender and roast is cooked to desired doneness.
If the soup mixture has not cooked down to the desired thickness for gravy, mix a couple of Tbsp of cornstarch with cool water and then add a small amount of the warm gravy liquid to it and mix thoroughly. Once this cornstarch mixture is well blended, remove roast and veggies from crock pot and mix the cornstarch into the remaining soup mixture. Whisk while crock pot is on high for a couple of minutes. This should thicken the gravy and you are ready to serve!
Note: I have made hundreds of roasts and this is BY FAR my all time FAVE Roast recipe! I love that it makes its own gravy, everything is one pot, and I can put it in and walk away for most of the day.
Use your favorite cut of roast meat, I have noticed that with this recipe and cooking it on the low setting for 8 to 9 hours, I can use cheaper cuts of meat and they still come out very tender.
2 cans condensed cream of mushroom soup
1 package dry onion soup mix
3 cups water
1 beef bouillon cube
2 cloves garlic, minced
1 Tbsp Worcestershire Sauce
5 - 6 lb pot roast
potatoes
Carrots, peeled
1 medium onion, cut into wedges
salt
pepper
corn starch
In large crock pot add the cream of mushroom soup, onion soup mix, water, Worcestershire sauce, garlic, and bouillon cube. Turn crock pot on low and whisk this mixture together until well blended.
Season all sides of the roast with the salt and pepper (trim any fat that needs removed first), and place in the crock pot with soup mixture.
Let cook on high for 2 to 3 hours, or low (preferred) for 7 to 8 hours.
Then, add onion, potatoes, and carrots to crock pot and let cook one more hour or until veggies are tender and roast is cooked to desired doneness.
If the soup mixture has not cooked down to the desired thickness for gravy, mix a couple of Tbsp of cornstarch with cool water and then add a small amount of the warm gravy liquid to it and mix thoroughly. Once this cornstarch mixture is well blended, remove roast and veggies from crock pot and mix the cornstarch into the remaining soup mixture. Whisk while crock pot is on high for a couple of minutes. This should thicken the gravy and you are ready to serve!
Note: I have made hundreds of roasts and this is BY FAR my all time FAVE Roast recipe! I love that it makes its own gravy, everything is one pot, and I can put it in and walk away for most of the day.
Use your favorite cut of roast meat, I have noticed that with this recipe and cooking it on the low setting for 8 to 9 hours, I can use cheaper cuts of meat and they still come out very tender.
Basil Chicken with Wine Sauce
This is a family favorite passed down from my mother.
Ingredients:
6 boneless skinless chicken breasts, cut into 1" wide strips (or you can use tenderloins)
2 Tbsp Oil
Salt
1/3 - 1/2 cup dry white wine
2 Tbsp butter
4 Tbsp basil
Pepper
1/3 cup chicken broth
Heat butter and oil in skillet over medium heat. Season the chicken with salt and pepper, place in skillet. Sprinkle with basil. Cook until the chicken is golden and turn, sprinkle with basil and continue cooking until done. Remove cooked chicken to covered dish. Repeat until all the chicken is cooked. Add broth to the skillet, with a spatula stir broth and loosen any browned chicken bits from bottom of skillet. When broth comes to a boil, add the wine. Continue cooking until the sauce is reduced by approximately 1/3. Pour over the chicken. Note: Additional wine can be added to the chicken as it cooks, but be sure to let the chicken begin to brown on both sides first.)
Ingredients:
6 boneless skinless chicken breasts, cut into 1" wide strips (or you can use tenderloins)
2 Tbsp Oil
Salt
1/3 - 1/2 cup dry white wine
2 Tbsp butter
4 Tbsp basil
Pepper
1/3 cup chicken broth
Heat butter and oil in skillet over medium heat. Season the chicken with salt and pepper, place in skillet. Sprinkle with basil. Cook until the chicken is golden and turn, sprinkle with basil and continue cooking until done. Remove cooked chicken to covered dish. Repeat until all the chicken is cooked. Add broth to the skillet, with a spatula stir broth and loosen any browned chicken bits from bottom of skillet. When broth comes to a boil, add the wine. Continue cooking until the sauce is reduced by approximately 1/3. Pour over the chicken. Note: Additional wine can be added to the chicken as it cooks, but be sure to let the chicken begin to brown on both sides first.)
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