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Archive for the ‘Beef’ Category

I found this recipe on The Sister’s Cafe blogspot and was intrigued by the combination of seasoning packets that were used. I put it into my “I wanna try this recipe” folder. And then while grocery shopping this week, I picked up a nice thick chuck roast, and some of the seasonings that I didn’t have in my pantry.

This morning I put the roast into the crockpot, peeled and cut up some carrots, chunked some celery, sliced two onions, and placed them around the roast along with some canned button mushrooms. Then with a lot of hesitation I dumped each of the packets of seasoning onto my beautiful roast. I kept going back to look at the roast through the glass top of the crockpot and I could have kicked myself because I thought I was wasting a perfectly great looking piece of meat. However, as the hours went by and the aroma of the roast was wafting through the house, I started to think, okay, so how bad could it be if it smells this good?

It is fork tender delicious!! I served it with some mashed potatoes, some nice crusty bread and I was in heaven.

It’s an odd combination for sure, but one that will delight and everyone is sure to be crazy over this meal (unless of course they are vegetarians that is).

4 Packet Roast
Adapted from The Sister’s Cafe

1 packet of Ranch Dressing
1 packet of Italian Dressing mix
1 packet Brown Gravy mix
1 packet of Onion Soup mix
1 4-5 pound chuck roast, or use wild game meat if you want
2 medium onions, sliced
2 ribs of celery sliced into thick pieces
4 carrots, peeled and sliced into thick pieces
3/4 cup water
2 small cans of button mushrooms

Place roast into the crockpot, arrange vegetables around the roast. Sprinkle the seasoning packets on top of the roast, and cook on low for 6 to 8 hours.

Enjoy!!

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Fall is sneaking in slowly and it’s now time for those comfort foods that I never make during the summer. One of those dishes is Sheppard’s Pie. My sister-in-law Dottie goes to England several times a year for her job, and she brought home a recipe that we Americanized. It makes a wonderful meal all on it’s own or served with a salad and crusty bread.

Sheppard’s Pie

1 lbs. ground beef (lamb, veal, pork mixture can also be used)
1 small onion, chopped
3 tbsp. butter or oil
3 cloves garlic, minced
1 1/4 cup beef stock
1 tsp. tomato paste (optional)
1 cup frozen peas (or if you prefer, mixed vegetables)
1 tbsp. Worcestershire sauce
Salt and pepper to taste
2 lbs potatoes
Butter
Milk
1 1/2 cup shredded cheddar cheese
Wondra (this is a fine flour, which makes a wonderful gravy)

Boil potatoes, mash with milk and butter. Add shredded cheddar cheese and stir until melted. Set aside.

Saute onion in butter until soft. Add meat and garlic, brown. Add the beef stock and Worchestershire sauce and boil gently for 5 minutes. Sprinkle Wondra on top of mixture and stir, adding more until you have a nice rich gravy. Add frozen peas and simmer until heated through.

Put meat mixture in a caserole dish. Spread mashed potato mixture on top of meat. Brown top under broiler.

Makes 4 servings.

I make 4 of these little casserole dishes, eat one for dinner and then freeze the other three right in the casserole dish. The next day I pull them out of the freezer, pop them out of their dishes, then put them into a Food Saver bag and seal them up. They last in the freezer for a long time, and I always have a wonderful meal on hand when I’m rushed for time.

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