Crock Pot Cube Steak and Gravy

2 Pounds Cube Steak
2 Cans Cream of Mushroom Soup
1 Envelope Dried Onion Mushroom Soup
3/4 Cup Water
Salt and Pepper to Taste

- Place all ingredients in crock pot. Cook on low all day. Serve over rice, noodles, or mashed potatoes. Thicken gravy if needed.
*May brown cube steak before adding to crock pot with other ingredients.

Beef Tacos

1 pound hamburger
1/2 C. water
1 package taco seasoning
tortillas or taco shells
toppings as desired...grated cheese, shredded lettuce, chopped tomatoes, salsa, guacamole, sour cream, etc.

Cook hamburger in skillet until no longer pink.  Drain off fat. Return skillet to heat and stir in taco seasoning packet and water. Bring to a boil and cook for 5 minutes or until sauce has thickened a little.  Spoon into warmed tortillas or taco shells and serve with desired toppings.

For this meal, I will provide the meat, tortillas and grated cheese. Enjoy!

Label:  Thaw, heat and serve.

Crock Pot Roast

1 Fairly lean pot roast (I used trimmed chuck roast)
1 Package dry onion soup mix
1 Onion, thinly sliced (optional)
1 small can mushrooms, drained (optional)

Rub the roast with the dry soup mix. Place roast in pot. May add onion and/or mushrooms, if desired. Cover and cook on low for at least 10-12 hours. Do not add water. Roast will make own juices.

Label: Thaw, place in crock pot. Do not add water. Cover and cook 10-12 hours on low.

Saucy Stuffed Steak

4-6 pieces thinly cut Flank Steak
1 pkg Instant Stuffing Mix (any flavor)
1 pkg Gravy Mix (I like pork or mushroom)
1 can Cream of Mushroom or Chicken soup
1T Worcestershire Sauce
1T Basil
Salt & Pepper to taste

Prepare stuffing mix. Roll up a serving size of stuffing mix in each steak. Place in pan.

Prepare gravy packet according to directions.  Mix in soup while still hot and add Worcestershire Sauce and Salt and Pepper to taste.

Top steaks with Basil then add gravy.  Bake at 350 for 30 minutes.

For freezer meals:  Thaw completely then bake at 350 for 30 minutes.

Old Time Stew

2 lbs stew meat
1 T oil
4 cups boiling water
1 T lemon juice
1 t Worcestershire sauce
1 clove garlic
1 onion sliced
1 T salt
2 bay leaves
1/2 t pepper
1 t sugar
1/2 t paprika
Dash of allspice

Serving day
1 lb carrots
3-4 potatoes
1-2 cups frozen peas

Brown meat in oil. Add rest of ingredients and cook 1-2 hours, until meat is tender. Freeze.

Serving day:
Thaw completely and place stew in stockpot. Add veggies and simmer 1-2 hours, until veggies are tender. If desired, some of the liquid may be thickened with flour and poured over the meat and veggies.

French Dip Sandwiches

2-3 lbs. roast
1 package dried onion soup mix
2 C. water
3 t. beef bullion
Rolls
1 can mushrooms (optional)

Mix soup mix, water and bullion in crock pot, place roast in crock pot.  Cook on low 6-8 hours.  Take roast out and shred the meat.  Place shredded meat back in crock pot juices.  Cut rolls in half and toast if desired. Place meat in rolls and use leftover juices for au jus dipping sauce.  (I like to put a little mayo on the rolls before the meat.)

SERVES 8-10 or more depending on how much meat you use per roll.

Label:  Thaw meat before cooking or add time to total cooking hours in crock pot.  Shred meat and return to crock pot. Cut rolls in half and place meat on rolls.  Use leftover juice for the au jus dipping sauce.  Enjoy!

For simplicity of preparing this recipe for the group, I am doing 5 meals that will feed 8 instead of 10 meals that will feed 4.  I hope that is ok!

Crockpot Mongolian Beef

Ingredients

1 lb. Stew Meat
2 t. Olive Oil
1 Onion, thickly sliced
1 T Minced Garlic
1/2 C Soy Sauce
1/2 C Water
1/2 C Brown Sugar
1/2 t. Fresh Minced Ginger
1/2 C Hoisin Sauce

Freezer Instructions

Dump all ingredients into a labeled freezer bag, seal, mix up. Freeze flat.

To Cook

Thaw bag overnight in the fridge. Dump the bag into the crockpot and cook on low for 5-7 hours. Half hour before you are ready to serve mix a slurry of cornstarch and add, just depending on how thick you like your sauce. (Corona likes it thicker, so I usually use about 2 T).

Serve with fresh sliced green onions, over rice. (I like to add steamed broccoli to mine, but my kids prefer their broccoli on the side).

Zippy Beef Tips

This recipe comes from our Daughter-In-Law, Angie Gorrell. The children love it!

2 Lb. Stewing meat, cubed
1 Can Cream of Mushroom Soup
3/4 to 1 Cup 7-Up or Lemon Lime Soda
2 Cups Sliced Mushrooms
1 Pkg. Dry Beefy Onion Soup Mix

Place meat and mushrooms in slow cooker. Combine soup, soda and soup mix; pour over meat. Cover and cook on low for 8 hours. Serve over rice or noodles.

Label: Thaw, heat and serve over rice or noodles.

Adobo Sirloin

Ingredients

• 1 lime, juiced

• 1 tablespoon minced garlic

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 2 tablespoons finely chopped canned chipotle peppers in adobo sauce

• adobo sauce from canned chipotle peppers to taste

• 4 (8 ounce) beef sirloin steaks

• salt and pepper to taste

• Directions

1. In a small bowl, mix the lime juice, garlic, oregano, and cumin. Stir in chipotle peppers, and season to taste with adobo sauce.
2. Pierce the meat on both sides with a sharp knife, sprinkle with salt and pepper, and place in a glass dish. Pour lime and chipotle sauce over meat, and turn to coat. Cover, and marinate in the refrigerator for 1 to 2 hours.
3. Preheat grill for high heat.
4. Thaw if frozen. Lightly brush grill grate with oil. Place steaks on the grill, and discard marinade. Grill steaks for 3-6 minutes per side, until desired doneness.

~Snapps

Ginger Beef Stir-Fry

12 oz. beef top round or sirloin steak
1/2 cup beef broth
3 TB. soy sauce
2 1/2 tsp. cornstarch
2-3 tsp. grated fresh ginger
1 tsp. sugar
Nonstick cooking spray
1 1/2 cups sliced fresh mushrooms
1 medium carrot, thinly bias sliced
4 cups small broccoli florets
1 small red sweet pepper, seeded and cut into 1/4 inch wide strips
1 TB. vegetable oil
2 green onions, bias sliced into 2-inch lengths

1. Partially freeze meat for easier slicing. Trim fat from meat. Thinly slice meat across the grain
into bite-size strips. Set aside.
2. For sauce, in a small bowl stir together beef broth, soy sauce, cornstarch ginger, and sugar. Set aside.
3. Lightly coat wok or large nonstick skillet with cooking spray. Preheat over medium-high heat.
Add mushrooms and carrot to wok; stir-fry for 2 minutes. Add broccoli and sweet pepper;
stir-fry about 2 minutes more or until vegetables are crisp-tender. Remove vegetables from
wok.
4. Add oil to wok. Add meat; stir-fry for 2-3 minutes or until desired doneness. Push meat from
center of wok. Stir sauce. Add sauce to center of wok. Cook and stir until thickened and
bubbly.
5. Return vegetables to wok. Add green onions. Stir all ingredients together to coat with sauce;
heat through. Serve over hot cooked rice.

Beef Stroganoff

1 lb. stew meat
2 tsp. dried onion
2 cloves garlic, minced
1 C. sour cream
1 1/2 t. beef bullion granules
2 T. flour
1/4 t. pepper

In large skillet, brown meat with dried onion and garlic, then add 3/4 C. to 1 C. water, cover and simmer for 45 min. or until meat is tender. In a small bowl, combine sour cream, beef bullion, flour and pepper. Mix well and set aside. Once meat is as tender as you like it, add enough more water to equal about 1 C. liquid in the pan. Add sour cream mixture and stir in until well blended. Cook over medium heat until hot and bubbly. Serve over noodles.

Label: Thaw and warm in large skillet until hot and bubbly.

French Dip Subs

Serves 6-8.

2 lbs rump roast, sliced and trimmed of fat

1 cup beef broth

1/2 cup water

1 tbsp soy sauce

3/4 tsp garlic

3/4 tsp rosemary

3/4 tsp thyme

1 bay leaf

French rolls

Slices provolone cheese

Combine ingredients and cook in crock pot on low for 6 hrs. or on stove top for 1-2 hours. Add additional 1/2 to 1 cup of water if needed to have water level not quite covering meat. If desired put sliced onions in during final stages of cooking.

Place meat on rolls with slice of provolone cheese and enjoy!

~Snapp Family

Bacon Swiss Meatloaf

2 bacon strips, crumbled
2 eggs, beaten
1 pkg butter crackers, crushed
1 c shredded Swiss cheese
1/2 c chopped onion
1 t minced garlic
1 teaspoon salt
1 teaspoon pepper
1 lb. Ground beef

In bowl combine egg, crackers, shredded cheese, chopped onion, garlic, bacon, salt and pepper. Add beef into mixture and combine. Shape into loaf and freeze wrapped in tin foil or in a ziploc bag. When ready to cook, thaw and place in a loaf pan. Top with more bacon pieces if desired. Bake at 350 degrees for 1 hour.

Label:  When ready to cook, thaw and bake at 350 degrees for 1 hour.  Don't worry when you see pink in the meatloaf - remember that there are bacon pieces in the loaf!  Nummy!

Hamburger Soup

1 lb. hamburger

3 c. water

1 c. chopped carrots

1 c. chopped celery

1 c. chopped onion

1 c. chopped potato

1/4 tsp. pepper

1/2 tsp. salt

1 bay leaf

1/2 tsp. kitchen bouquet gravy

1 28oz. can tomatoes

1/8 tsp. leaf basil

Brown hamburger. Drain - Stir in water and the rest of the ingredients. Heat to boiling.

Simmer 1 hour on low heat, covered - OR - Place in crock pot for 6-8 hours on low.

Beef & Chicken Kabobs

Beef Kabobs (serves 8)
1/4 C. red wine vinegar
1/4 C. vegetable oil
3 Tbs. ketchup
1/2 C. soy sauce
1/4 C. brown sugar
2 lbs. cubed sirloin steak
16 sauteed mushrooms, cut in half
4 onions, cut into 2 inch pieces
2 large bell peppers, cut into 2 inch pieces
Skewers

Mix vinegar, oil, ketchup and tarragon leaves in large bowl. Add steak and marinate for at least 1 hour. Skewer meat on sticks alternating with sauteed mushrooms, onions and red or green peppers. To cook: Grill until meat is cooked to your desire and brush with marinade while grilling.

Honey Chicken Kabobs (serves 12)
1/4 C. vegetable oil
1/3 C. honey
1/3 C. soy sauce
1/4 tsp. ground black pepper
8 skinless, boneless chicken breast halves, cut into strips
2 cloves garlic
5 small onions, cut into 2 inch pieces
3 red bell peppers, cut into 2 inch pieces
skewers

In large bowl, whisk together oil, honey, soy sauce and pepper. Reserve small amount of marinade to brush onto kabobs while cooking. Place chicken, garlic, onions and peppers in the bowl and marinate in the refrigerator for at least 2 hours (the longer the better!) To cook: Preheat grill and remove chicken and vegetables from marinade. Discard marinade. Skewer meat and vegetable alternately onto skewers. Grill for 12-15 minutes or until chicken is completely cooked. Turn and brush with marinade about every 5 min. during cooking time.

PLEASE NOTE: Soak wood skewers in water before assembling kabobs if cooking right away. No need to do this if freezing kabobs.

Label: Thaw in refrigerator, grill kabobs until meat is cooked thoroughly and enjoy!

CARNE ASADA

1.5 to 2 lbs. beef, thinly sliced across the grain
Marinade:
4 Garlic Cloves
1 Jalapeno, seeded and minced
Large handful Cilantro leaves
2 limes, juiced
1 orange, juiced
2 T white Vinegar
1/2 C Olive Oil
Salt and Pepper

Place garlic, jalapeno, and cilantro in food processor. Process into a smooth paste. Add juices, vinegar and oil. Dredge each slice of beef in marinade and place in plastic Ziplock bag. Pour any remaining marinade in bag and seal. Marinate at least 2 hours in refrigerator or overnight.
TO COOK:
Heat BBQ grill or broiler on high. Spray grids with non-stick spray. Place slices of beef on hot grill, turning after 2 minutes. Beef will cook very quickly. Lightly salt and pepper slices as they cook. Place cooked slices on heated platter or in covered warming tray. Heat marinade to boiling in saucepan. Pour over meat to serve.

LABEL:
Thaw in refrigerator overnight. Knead bag of beef to mix marinade and oil. Heat BBQ grill or broiler on high. Spray grids with non-stick spray. Place slices of beef on hot grill, turning after 2 minutes. Beef will cook very quickly. Lightly salt and pepper slices as they cook. Place cooked slices on heated platter or in covered warming tray. Heat marinade to boiling in saucepan. Pour over meat to serve.

LEFTOVERS:
Makes fabulous fajitas. Warm, serve with tortillas, sour cream, guacamole, pico de gallo, shredded lettuce, grated cheese and salsa.

Beef Enchiladas

(Kristin Winter's)

Ingredients:
4 flour tortillas
1 lb ground beef
salt and pepper
1/2 yellow onion-diced
Sm can diced green chilis
3 cups shredded cheese
Sm can sliced black olives
2-8oz cans tomato sauce
1 packet Enchilada mix
1 can water

Inst: Brown ground beef. Drain. Salt and pepper to taste. Add in diced onion and green chilis and cook with meat for several minutes. In a large bowl, combine tomato sauce, water and enchilada mix. Place a few spoons of the sauce mixture in the bottom of baking pan. Dip tortilla in sauce. Place a large scoop of meat down center of tortilla, sprinkle 1/2 cup cheese on top, and roll tortilla. When pan is full, pour remaining sauce and beef on top, sprinkle remaining cheese, and top with sliced olives. Cover with aluminum foil and bake.

If thawed, bake at 375 degrees for 30 minutes.
If frozen, bake at 350 for 60 minutes

Optional toppings: sour cream, guacamole

Steak en Papillotte

2-3 lbs. sirloin steak cut thick
1/4 cup softened butter
1/4 cup vegetable oil
1 large clove garlic, minced
2 tsp. season salt
2tsp. season pepper
1 cup grated sharp cheddar cheese
1 cup bread crumbs



In a small bowl blend butter, oil, garlic, salt and pepper. Spread on all sides of steak. Mix cheese and bread crumbs and press into butter mixture coating the steak well. Place steak in a brown paper grocery bag. Fold over and secure. Before cooking bring steak to room temperature. Preheat oven to 375 degrees. Place bag on baking sheet and bake for 15-20 minutes. Increase oven temperature to 425 degrees and bake for 5-10 minutes longer for medium rare. Remove steak from bag and let it stand for 5 minutes before carving into thin slices.

Label:
Bring steak to room temperature. Coat steak with cheese and bread crumbs. Place in paper bag and secure. Bake at 375 degrees for 20 minutes. Increase temperature to 425 degrees and bake for and additional 5-10 minutes. Let stand for 5 minutes before carving. (No peeking into paper bag while baking!).

Crockpot Swiss Steak

21/2 to 3 lbs round steak
1 pkg onion soup mix
1/4 c water
1 80z can cream of mushroom soup
1/2 c shredded swiss cheese

Cut steak into serving sizes. Place in crockpot add ingredients. Cover and cook for 6 to 8 hours. Add swiss cheese mix well and cook for 20 minutes more. Excellent with mashed potatoes.

Label on dinner: Place in crockpot frozen or thawed and cook for 6 to 8 hours on low. Add swiss cheese and cook 20 minutes more. Excellent with mashed potatoes.

Cassi's Favorite of all time - Beef Stroganoff

Ingredients

• 6 Tbsp butter
• 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips (I use stew meat to make it simpler)
  
• 1/3 cup chopped onions
• 1/2 pound mushrooms, sliced
• Salt and Pepper to taste
• 1/8 teaspoon nutmeg
• 2 cans cream of mushroom soup
  
• pint of sour cream
  
• 1 8 oz cream cheese
  

Directions

1 Melt 3 Tbsp of butter in a large skillet on medium heat and add the strips of beef. You want to cook the beef quickly, browning on each side but not so high as to burn the butter. While cooking the beef, sprinkle with some salt and pepper. When both sides are just browned, remove the beef to a bowl and set aside.

2 In the same pan, reduce the heat to medium and add the onions. Cook the onions for a minute or two, allowing them to soak up any meat drippings. Remove the onions to the same bowl as the meat and set aside.

3 In the same pan, melt another 3 Tbsp of butter and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg on the mushrooms.

4 Reduce the heat to low and add the soups, the beef and the onions. You may want to add a tablespoon or two of water to thin the sauce (or not). At this point, let it come to a simmer until meat is tender. Turn off the heat and add the sour cream and cream cheese slowly.

Serve immediately over egg noodles.

Label: Crockpot the Stroganoff meat mixture on low for most of the day. Thaw sour cream and cream cheese (may need to warm cream cheese a bit) and add gently right before serving. Serve immediately over cooked egg noodles.