Shelly's Recipe

EASY SKILLET SUPPER

Category: Casseroles - Beef

EASY SKILLET SUPPER
1 lb ground beef
1 cup chopped onions
Cooking oil
Salt and pepper
4 cup hash brown potatoes
8 eggs
2 cup grated sharp cheddar cheese

Crumble beef into skillet; brown in cooking oil. Add onions and potatoes, mixing well. Season to taste. Cook until onions are transparent and potatoes are brown. Stir frequently. beat eggs and mix with grated cheese. Smooth meat and potato mixture in pan, pressing down gently. Pour egg and cheese mixture over top and cover. Cook until eggs are firm. Serves 4
EASY STROGANOFF
1 lb ground beef
1 medium onion, chopped
2 tbsp flour
1/2 tsp garlic salt
1/4 tsp pepper
1 (4 oz) can sliced mushrooms
1 can cream of mushroom soup
1 (8 oz) container sour cream
Hot cooked noodles

Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain. Stir in flour and next 3 ingredients; cook and stir 1 minute. Stir in soup. Simmer 10 minutes, stirring occasionally. Add sour cream, and heat thoroughly. Serve over noodles. Serves 4.
EASY SWEEDISH MEAT BALLS
2 lb ground meat (beef, veal & pork)
1 onion, grated
1/2 cup breadcrumbs
Dash salt and pepper
1 tsp Worcestershire sauce
2 eggs, beaten
4 tbsp butter
2 cup stock or consomme
4 tbsp flour
1/4 cup sherry

Mix first six ingredients, shape into small balls. Brown in butter. Add stock, cover skillet and simmer for 15 minutes. Remove the meat balls, keep warm. Thicken the gravy with the flour blended with a little cold water. Cook 5 minutes, add sherry. Reheat meat balls in gravy.
FILET MIGNON WITH MUSHROOMS
3/4lb. firm, fresh mushrooms
3 tbsp butter
2 tsp flour
Salt and pepper
1cup heavy cream, heated
6 (6 oz) filet mignons, thawed
6 slices French bread
6 tbsp butter
1/2 cup scotch

Slice mushrooms and saute in 3 tbsp butter. Add flour and salt and pepper to taste. Blend well. Stir in warm cream. Keep well-heated, in a separate skillet, while you saute the filets in hot butter for 2 1/2 minutes per side for rare; 3 - 4 minutes per side for medium rare. Saute bread slices in 6 tbsp butter, turning often to prevent butter from being absorbed. Arrange bread slices in a ring on a well-heated platter.

Top with the filets and arrange the mushroom sauce in the center. Stir the Scotch into pan juices, boil up for a minute or two and spoon sauce over the meat. Additional sauce can be passed separately. Serves 6.
FRENCH ONION PEPPER STEAK1 1/2 lbs. boneless chuck steak; cut into 2 inch strips
2 tbsp shortening
1 pkg. or 5 tbsp onion soup mix
2 medium green peppers
1 1/2 tbsp cornstarch

Brown meat in shortening. Stir in onion soup mix and 2 cups water. Cover and simmer 30 minutes. Stir in peppers and simmer until tender. Mix cornstarch with 1/2 cup water. Stir into skillet and stir until thickened. Serve the French pepper steak over rice.
FRESH HERB-COATED BEEF TENDERLOIN STEAKS WITH MUSHROOM GRAVY
Beef:
1 tsp salt
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1/2 tsp freshly ground black pepper
4 garlic cloves, minced
4 (4-oz) beef tenderloin steaks
Cooking spray

Gravy:
1 tsp olive oil
1/2 tsp fresh thyme
1 (8-oz) pkg presliced cremini mushrooms
4 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
1/2 cup white wine
1 tbsp water
1 tsp cornstarch

Preheat oven to 450. Combine first 5 ingredients. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture. Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake for 8 minutes on each side or until desired degree of doneness. Remove from oven; keep warm.

To prepare gravy, heat oil in a large nonstick skillet over medium-high heat. Add 1/2 tsp thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender. Add broth and wine; bring to a boil. Cook until reduced by half (about 4 minutes).

Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Serve with steaks.
GLAZED BARBECUED BEEF BRISKET
4 lb Beef brisket Water

Honey and Spice Glaze
2 lemons,medium-size
1/2 cup honey
2 tbsp mixed pickling spice,crushed
2 tsp salt

Apple Mustard Glaze
1 (11oz) jar Apple jelly
1/3 cup dry white wine
3 tbsp green onions, minced
3 tbsp prepared mustard
1 1/2 tsp salt
3/4 tsp curry powder
1/2 tsp cracked pepper

Apricot Glaze
1 (17oz) can Apricot halves, drained
2 tbsp sugar, salad oil and white vinegar
1 tsp salt
1/4 tsp ground cloves

In 5- to 8-quart saucepot over high heat, heat brisket and enough water to cover brisket to boiling. Reduce heat to low; cover and simmer 2 to 2 1/2 hours, until meat is fork-tender. Remove meat to plate; cover and refrigerate. About 1 hour before serving, prepare outdoor grill for barbecuing.

Meanwhile, prepare one of the glazes. 3. Place brisket on grill over medium-low heat; cook 30 minutes or until heated through, brushing with glaze and turning occasionally.

TO BAKE IN OVEN: Early in day or day ahead, precook beef brisket as above. About 1 hour before serving, preheat oven to 350. Meanwhile, prepare one of the glazes. Place brisket in 13x9 inch baking pan; bake 45 minutes or until meat is heated through, brushing occasionally with glaze.

HONEY-AND-SPICE GLAZE Remove peel from 2 lemons; trim off as much white membrane as possible. Cut peel lengthwise into thin strips. From lemon, squeeze 3 tbsp juice. 2. In 1-quart saucepan over medium heat, cook lemon peel and juice, honey, mixed pickling spice, and salt aboput 5 minutes.

APPLE-MUSTARD GLAZE In 1-quart saucepan over medium heat, cook jelly, wine, green onions, mustard, salt, curry powder, and pepper 5 minutes to melt jelly and blend flavors.

APRICOT GLAZE In blender at medium speed or in food processor with knife blade attached, blend apricot halves, sugar, oil, vinegar, salt, and cloves until smooth. Pour into small bowl.
HAMBURGER RICE SKILLET
1 lbs lean ground beef
1 small onion, chopped
1 small green bell pepper, chopped
1 10 oz can diced tomatoes and mild green chilies (such as Ro-tel brand)
11/2 cups water
1 cup uncooked long-grain rice
1 1.25 oz envelope taco seasoning mix
1/2 tsp salt
2 cups chopped lettuce
3 green onions, chopped
1 tomato, chopped
1 2.25 oz can sliced black olives, drained (optional)
1 cup shredded Mexican cheese blend (4 oz)
Tortilla chips (optional)
Salsa (optional)

Cook beef, onion and green pepper in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain.

Stir in tomatoes with chilies, water, rice, seasoning mix and salt. Cook, covered, over medium heat 15 minutes, stirring occasionally. Uncover and cook 10 to 15 more minutes; remove from heat.

Sprinkle lettuce, green onions, tomato, avocado, olives and cheese over hamburger mixture. Stand tortilla chips around edge of skillet; serve with chips and salsa, if desired.
HERB-MARINATED CHUCK STEAK
1 lb. boneless beef chuck shoulder steak, cut 1 inch thick
1/4 cup chopped onion
2 tbsp each chopped parsley and white vinegar
1 tbsp vegetable oil
2 tsp Dijon-style mustard
1 clove garlic, minced
1/2 tsp dried thyme leaves

Combine onion, parsley, vinegar, oil, mustard, garlic and thyme.

Place beef chuck shoulder steak in plastic bag; add onion mixture, spreading evenly over both sides. Close bag securely; marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning at least once. Pour off marinade; discard.

Place steak on rack in broiler pan so surface of meat is 3 to 5 inches from heat source. Broil about 16 minutes for rare and about 18 minutes for medium, turning once. Carve steak diagonally across the grain into thin slices. Garnish as desired. Serves 4
HERBED MINUTE STEAKS
1 cup salad oil
1/2 cup red wine
3/4 tsp garlic powder
1/2 tsp onion powder, celery salt, salt, oregano and basil
1/4 tsp ground black pepper
Dash nutmeg
6 minute steaks, (or cube steaks)
1/2 cup sour cream
Paprika

Combine all ingredients except steaks, sour cream, and paprika. In glass or enameled flat pan. Mix well. Add steaks and marinate 1 hour, turning several times.

Remove from marinade; pan fry in hot skillet or broil just until browned on each side. Top each steak with a spoonful of sour cream and sprinkle with paprika. Serves 6