Roast Beef with Gravy

Recipe from Campbell's Soup.



1 (3-1/2 to 4 lb.) boneless beef bottom round OR chuck pot roast

1 can (14 oz.) Swanson Beef Broth

3 TB all-purpose flour



Place beef in roasting pan.



Roast at 350° F., for about 1 hour, or until thermometer reads 155° F.,

basting

frequently with broth. Remove beef to a platter.



Mix 1 tablespoon drippings and flour in roasting pan. Gradually stir in

remaining broth.



Cook and stir until mixture boils and thickens. Slice beef and serve with

gravy. 



Serves 8.

Cowboy Beef N Beans



2 Cups shredded beef

3/4 Cup your favorite barbecue sauce

1 can (15-16 oz) garbanzo beans (chick peas, some places), rinsed and

drained

1 can (15-16 oz) lima beans, rinsed and drained

1 can (15-16 oz) kidney beans, rinsed and drained

4 oz Cheddar cheese, shredded (about 1 Cup)



You could also use any of the barbecued beef, pork, or chicken that you

can buy in tubs instead of mixing your meat and barbecue sauce together.

Heat oven to 350 degrees. Mix all ingredients, EXCEPT CHEESE, in a 2-

quart casserole that has been sprayed with cooking spray.

Bake uncovered 30 to 35 minutes or until hot and bubbly. Sprinkle with

cheese. Bake 5 minutes longer or until cheese is melted.

Mushroom Steak



1 (2 lb) round steak

1 (10 oz) can cream of mushroom soup

1 (4 oz) can sliced mushrooms, drained



Place round steak in 9x13-inch pan lined with foil. Pour mushroom soup over

steak and top with mushrooms. Cover with foil and bake at 350 degrees for 1

hour.

Pepper Jack Meat Loaf



1 egg

1 cup seasoned bread crumbs

1/4 cup chopped onion

1/2 to 1 teaspoon salt

1/2 teaspoon pepper

1-1/2 pounds lean ground beef

1 cup (4 ounces) pepper Jack cheese, divided



In a large bowl, combine the egg, bread crumbs, onion, salt and pepper.

Crumble beef over mixture and mix well. Press half of the beef mixture onto the

bottom and halfway up the sides of a greased 8-in. x 4-in. x 2-in. loaf pan.

Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining

beef mixture over cheese.



Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink

and a meat thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 min

utes longer or until cheese is melted. Let stand for 10 minutes before

slicing.



Yield: 6 servings.

BBQ Beef Brisket with Smoky Cheddar Chili Potatoes

A 2001 National Beef Cookoff finalist recipe.



1 pkg. (17 oz.) fully-cooked sliced beef brisket with barbecue sauce

2-2/3 cups mashed potatoes (1/2 of a 22 oz. pkg.)

1 cup milk

1/3 cup dairy sour cream

1/2 to 1 tsp. minced canned chipotle pepper + 1/2 tsp. adobo sauce

3/4 cup shredded Cheddar cheese

 

Prepare beef brisket according to package directions.



Prepare potatoes according to package directions, using only 1 cup milk.



Add sour cream, chipotle pepper and adobo sauce to hot potatoes; mix well.

Stir in cheese.



Serve with barbecue beef.



Serves 4.

Sweet and Spicy Corned Beef

Makes about 8 servings



3 pounds corned beef

1 cup orange marmalade

1/4 cup packed dark-brown sugar

Pantry:

1 tablespoon butter or margarine

1/4 cup prepared mustard



In a large saucepan, Cover the meat with water, bring to a boil, and

reduce to a simmer. Cover and simmer over low heat for about 3 hours

or until tender.

Position the rack in the center of the oven and preheat to 350

degrees. Lightly grease a baking pan.

In a bowl, blend the marmalade, the mustard, and the sugar.

Arrange the beef in the prepared baking pan and coat the entire roast

with the marmalade mixture. Bake for about 30 minutes or until the

glaze is crispy and light golden brown. Remove from the oven, slice,

and serve.



From: 1001 Four Ingredient Recipes by Gregg R. Gillespie

Country Pot Roast



3 to 3-1/2 lb. boneless beef pot roast (rump, chuck or round)

1 envelope Lipton® Recipe Secrets® Onion Soup Mix

2-1/2 cups water

4 medium all purpose potatoes (about 2 lb.), peeled and cut into 1" pieces

4 carrots, sliced

2 to 4 TB all purpose flour



1. In Dutch oven, brown roast over medium high heat. Add Onion Soup Mix

blended with

2 cups water. Bring to a boil over high heat. Reduce heat to low and simmer

covered,

turning roast occasionally, 2 hours.

 

2. Add vegetables and cook an additional 30 minutes or until vegetables and

roast are tender;

remove roast and vegetables.

 

3. For gravy, blend remaining 1/2 cup water with flour; stir into Dutch oven.

Bring to a boil over

high heat. Reduce heat to low and simmer uncovered, stirring constantly,

until thickened,

about 5 minutes.



Serves: 8.

 

~~~Crock Pot Method~~~

In a crock pot, add vegetables, then roast. Add Soup Mix blended with 2 cups

water.



Cover and cook on LOW heat setting for 8 to 10 hours or HIGH heat setting for

4 to 6 hours

or until roast is tender.



Remove roast and vegetables to serving platter.



Blend remaining 1/2 cup water with flour and stir into juices in crock pot.



Cook covered on HIGH heat setting for 15 minutes or until thickened.

Roast Beef That Makes It's Own Gravy

Ingredients

• roast (any kind and any size you like)
• 1 can cream of mushroom soup
• 1 can mushrooms
• 1 package onion gravy mix
• potatoes, chopped (as many as you like)
• salt and pepper, to taste

Directions

In a roaster, combine all of the ingredients, except the potatoes. Bake at 325 degrees F until the roast is done. Add the potatoes 1 1/2 hours before you are ready to serve the roast.

Individual Mini Meatloaves

1 lb. hamburger
1 package Stove Top stuffing mix
1 cup water

Preheat oven to 375 degrees. Mix stuffing mix and 1 cup water. Add 1 lb. hamburger and optional seasoning below. Mix until well blended.

Italian: 1 tsp. Italian seasoning, 3/4 cup spaghetti sauce, 3/4 cup shredded mozzarella cheese

Fiesta: 2 tsp. chili powder seasoning, 3/4 cup chunky salsa, 3/4 cup shredded Mexican style cheese

Mediterranean: 1 tsp. dried oregano leaves seasoning, 3/4 cup chopped roasted red peppers, 3/4 cup crumbled feta cheese

Barbecue: 1 tsp. garlic powder seasoning, 3/4 cup barbecue sauce, 3/4 cup shredded cheddar cheese

Press into 12 muffin cups sprayed with cooking spray. Make an indentation in the center of each with a spoon. Sppon in add-ins into the center of each meatloaf. Bake for 30 minutes or until meatloaves are cook through. Top with cheese choice listed above and continue baking for 5 minutes or until cheese is melted.

Makes 6 servings.

PEPPER STEAK AND ONIONS



1 lb. Chopped Steak

1 Small White or Red Onion

1 Small Red or Green Pepper

1/3 cup "Good Ol H2O"

In a 10" skillet, add 1 tsp oil and heat skillet on med heat until oil is hot.

Add the chopped steak, salt and pepper and brown on both sides. Add onions and peppers.

Pour 1/3 cup H20 into skillet. Cover and simmer until done