Hamburger Whoopy

When I was nine or ten I wrote down my first recipe in Gram's cookbook. I called it Hamburger Whoopy. It was very simple. I browned hamburger, added cream of mushroom soup, a little milk, mixed it together, and served it over mashed potatoes.

My other Granny used to make Beef Stroganoff, and pour it over potatoes and noodles. So this was my young version.

Today it's a little more sophisticated, adding onion and garlic, steak. Sauce and Worcestershire sauce.
1 Lb ground beef
1/2 med onion
1 4 oz can of sliced mushrooms
1 Tbl garlic powder
1 Tbl steak sauce
1 Tbl Worcestershire
1 Tbl vinegar
1 can cream of mushroom soup
1/2 cup light sour cream

Brown the ground beef. Add salt and pepper, garlic powder, steak sauce, soup, mushrooms - including the juice, and Worcestershire. Let simmer while the noodles boil.

Fill a 2 quart sauce pan about 2/3 full of water, and bring to a boil. Add salt and 3 cups of noodles. I like rotini or egg noodles. Cook 8 minutes.

When the noodles are cooked, drain the water. Add the sour cream to the meat and mushrooms. Fold in well.
Serve over the hot noodles. Enjoy.

Beef Stroganoff

This is one of my favorite meals. It's great on rice, noodles or smashed potatoes. And as it is my birthday... Well, that and some red velvet cake. yum.

This recipe however comes from Atkins.com... so it is low carb. and still delicious.

Ingredients:


1 ¼ pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1 tablespoon butter
½ cup finely chopped Spanish onion
3 ounce small white mushrooms
¼ cup dry red wine
1 cup beef broth (not low sodium) or 3 tablespoons demi-glace mixed with 3/4 cup water
¼ cup sour cream
1 teaspoon Dijon mustard

Directions:

1.Heat oven to warm setting. Sprinkle meat with salt and pepper.
2.In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.
3.Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.
4.Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices.
5.Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper

Slow Cooker Sandwiches

One of my favorite cookbooks is Better Homes and Gardens. It has some wonderful easy to follow recipes in all categories. My favorite category is slow cooking. It’s so nice to put things in the crock pot and then have dinner when you get home.




Well, I found some sandwich recipes for the crock pot on their website. Enjoy.



First up Pulled Pork with Root Beer Sauce



1 2 ½ to 3 lbs pork sirloin roast

½ teaspoon salt

½ teaspoon of pepper

1 Tablespoon cooking oil

2 medium onions cut into thin wedges

1 cup root beer*

6 cloves garlic, minced

3 cups root beer*

1 cup of chili sauce

¼ teaspoon root beer concentrates (optional)

8 to 10 hamburger buns

Lettuce leaves and tomato slices



*Do not substitute with diet root beer.



Directions



1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Meanwhile, for sauce, in a medium saucepan combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.

4. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.



Second: Southwestern Shredded Beef Sandwiches





Ingredients

1 cup chopped onion (1 large)

1 Tbsp. cooking oil

2 cups Shredded Beef Master Recipe (see recipe below)

1 10-oz. can diced tomatoes and green chilies

1 tsp. ground cumin

1 tsp. chili powder

1 Tbsp. chopped fresh cilantro

1/2 cup shredded cheddar or Monterey Jack cheese (2 ounces)

4 onion rolls, split and toasted, if desired

1 cup shredded lettuce



Directions

1. In a large saucepan, cook onion in hot oil over medium heat about 4 minutes or until tender. Add shredded beef, undrained tomatoes, cumin, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and desired consistency. Stir in cilantro.

2. To serve, sprinkle some of the cheese over bottoms of onion rolls. Spoon about 1/2 cup meat mixture over cheese on each bun. Sprinkle with remaining cheese and the shredded lettuce. Add roll tops. Makes 4 servings.

Shredded Beef Recipe

Trim fat from a 3 to 3-1/2 pound boneless beef chuck pot roast. If necessary, cut beef to fit a 4- to 5-quart slow cooker. Place 2 large onions, cut into thin wedges and 2 cloves garlic, minced in the cooker. Top with beef. In a medium bowl, combine 1, 14-ounce can beef broth, 1 tablespoon Worcestershire sauce, 2 teaspoons dry mustard, 1 teaspoon dried thyme, crushed; 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper. Pour over beef in cooker.

Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

Beef Stroganoff

Beef stroganoff

Everybody loves a good beef stroganoff. My favorite is a blend of recipes The first I found in an old cookbook called “My Favorite Recipes”, and the second part is my Mom’s.

This is a true definition of comfort food. It is warm and creamy, and can be served over rice, noodles, or even mashed potatoes. I believe the cook book called for egg noodles. My Granny (father’s side) made a stroganoff to serve over both noodles and mashed potatoes.

Ok, I think I got my bubble gum casserole ideas came from a combination of lots of sources--.One of them being Granny.

1 lbs of round steak
Flour, salt, and pepper for dredging
1 lb of sliced mushrooms
1 medium onion
1 clove garlic (2 if small)
1 can cream of mushroom soup
2 cups of beef stock
1 cup sour cream
1 tbls of Worcestershire
1 tbls of Balsamic vinegar
1 pinch herbs de Provence
2 tsp of Lowry’s seasoning salt.

Slice the mushrooms, onion and garlic. Set them aside. Cut the meat into bite sized pieces. Dredge them in the salt, pepper, flour mixture. Heat a large skillet with a little oil. When the pan gets hot, add the meat. Cook on medium heat stirring occasionally for 5 to 10 minutes. Don’t let the flour burn in the skillet.

Take the meat out and set aside. Add the mushrooms onion and garlic. Cook on medium low until some of the moisture has cooked out. Add back the meat. Add the stock and the soup. Cook on low for another 10 minutes. If you are serving this with noodles, now is the time to boil them.

Add the rest of the seasonings, and the sour cream. Turn off the heat stir to combine all the ingredients, cover and let sit until the noodles are ready.

Enjoy


Kimberly
Mistress of the Kitchen