How to Make Easy Meals

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Ingredients:

16 oz. lean round steak, cut into strips
1 (15 oz.) can chunky tomato sauce
1 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 Tbsp. prepared mustard
1/3 C. water
1/8 tsp. black pepper
1 C. onion slices

Directions:

In a large skillet, brown meat. In a medium bowl, combine tomato sauce, Worcestershire sauce, brown sugar, mustard, water, and black pepper. Pour sauce mixture over meat in skillet. Layer onion slices over the top. Cover and lower heat. Simmer 15 minutes, stirring occasionally. Good served over rice or pasta.

Ingredients:

1 lb. ground beef
1 small onion
1 (5.3 oz.) can evaporated milk
1 pkg. dry enchilada spice mix
1 (10 oz.) can cream of mushrooms soup
1 (4 oz.) can chopped green chilies
Tortillas chips
3 C. shredded cheddar cheese
Sour cream and guacamole (optional)

Directions:

Preheat oven to 350 degrees F. Brown ground beef and onion in a skillet, stirring until ground beef is crumbly. Drain. Stir in milk, enchilada spice mix, soup, and green chilies. In a 9 x 13 inch baking pan, make 2 layers of chips, ground beef mixture, and cheddar cheese. Bake for 30 minutes. Serve with sour cream and guacamole, if desired.

Ingredients:

1 lb. stewing beef
½ C. flour
1 tsp. salt
½ tsp. pepper
3 Tbsp. cooking oil
1 ½ C. water
2 onions, sliced and separated
3 potatoes, cubed
3 carrots, sliced
3 stalks celery, sliced

Directions:

Cut meat into bite-sized pieces. In paper sack, combine flour, salt, and pepper. Put pieces of meat in sack, a handful at a time, and shake to coat. Reserve flour. Brown meat in oil on all sides. Add water, cover, and cook over low heat until tender, about 2 hours. Add vegetables to pan and continue cooking until vegetables are tender, about 30 minutes. If needed, thicken with reserved flour. Serve with your favorite side salad.

Ingredients:

3/4 teaspoon coarse salt, divided
1/2 teaspoon pepper, divided
1 pound boneless flank steak, cit into small chunks
1/4 cup all purpose flour
3 teaspoon olive oil, divided
1 1/2 cups coarsely chopped red onion
8 ounces sliced white mushrooms
3 cups beef broth
4 teaspoons tomato paste
3-4 large thyme sprigs
1 large bay leaf
1 pound baby white potatoes, unpeeled, cut in quarters
8 ounces baby carrots
4 teaspoon finely chopped parsley

Instructions:

In a heavy zip lock bag place the flour, 1/2 teaspoon salt and 1/4 teaspoon of pepper.  Close and shake to incorporate all ingredients together.   Add meat to bag and shake to completely coat the meat.   Add 2 teaspoons of oil to a large Dutch oven.  Heat over high heat until oil is hot.   Add meat and brown about 3 minutes per side.   Remove meat.   Add onions and mushrooms to oil.  Cook until onion is soft about 5 minutes.   Add broth, tomato paste, salt and pepper.   Whisk until all ingredients are combined.   On medium high heat bring mixture to a boil.   When begins to boil add bay and thyme.   Continue boiling until it becomes a rapid boil.   Add potatoes, carrots and meat to boiling liquid.   Reduce heat to medium, cover and simmer approximate 15 minutes.   Remove bay leaf and thyme before serving.

Ingredients:

1 1/2 pounds cubed beef stew meat
4 medium potatoes (diced)
6 baby carrots
1 (14oz) can diced tomatoes
2 cups beef broth
1 cup corn kernels
Salt and pepper to taste

Directions:

Place potatoes, carrots, and corn in bottom of crock pot. Sprinkle meat with a little salt and pepper and add to crock pot. Add tomatoes and beef broth. Cover and cook on low heat for 8 hours or until tender.

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