Creamy Hamburger Beef and Mushrooms

Just a quick post for the yummy dinner Charles made today.  Fresh mushrooms and beef are always delicious together and in a creamy sauce with noodles it’s even better.

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  • 6 o.z. Portobello mushrooms
  • 1 1/2 pounds ground beef
  • 1/2 medium onion
  • 2 stalks celery
  • 1/2 tsp brown mustard seed
  • 1/2 tsp crushed red pepper
  • 1/2 tsp marjoram
  • 1 tsp thyme
  • 1 tsp garlic
  • 1/4 tsp cayenne
  • 3 cups chicken stock
  • 1 cup heavy cream
  • 2 Tbs flour
  • 1/4 cup water

Brown mushrooms, beef, onion, and celery in large skillet; drain if desired and add seasoning and chicken stock.  Simmer for 10 – 15 minutes. Stir in cream and add to skillet.  Whisk together flour and cold water, slowly stir into skillet and bring to a slight boil. Simmer for another 2 minutes until thickened and combined.  Serve with noodles or rice.

Enjoy ~ Kimberly

Hearty Chicken and Noodles

We made some quick and tasty chicken and noodles tonight.  I was looking for something easy to fix after a busy day and this fit the bill perfectly.

  • 4 carrots – cut into bite sized chunks
  • 4 celery stalk – sliced
  • 1/4 cup onion – diced
  • 8 o.z. mushrooms – sliced
  • 1 Tbs butter
  • 2 boneless chicken breasts – diced
  • 6 o.z. egg noodles
  • 2 1/2 cups chicken stock
  • salt and pepper and a pinch of thyme and cayenne if desired

In large skillet combine carrots, celery, onion, mushrooms, and butter.  Cook for about 5 minutes.  If using raw chicken add to the vegetables now and cook for about 5 minutes more to sear the chicken.  Add the chicken stock and noodles and cook for 10 – 15 minutes or until noodles are cooked to desired tenderness.  (if using pre-cooked chicken add during last few minutes of noodle cook time). Season as desired.

Enjoy ~ Kimberly

Super Easy Beef and Noodle Casserole

I was just thinking about this recipe a few days ago; little did I remember it was in our family cookbook that my Grandma put together many years ago. I have to admit I didn’t actually make it today but if my childhood memories of this are worth anything I know it is delicious. I am posting it as is was written but I have to admit I would probably add some garlic, italian herbs, and some parmesan if I were making it today.

  • 1 pound ground beef
  • 1/4 cup diced onion
  • 2 cups uncooked egg noodles
  • 15 o.z. jar spaghetti sauce
  • 1 cup water
  • 1 cup mozzarella cheese

In skillet cook beef and onions until meat is brown and onions are tender. Butter a 2 quart casserole; spread uncooked noodles evenly in baking dish.  Drain fat from beef and onions and sprinkle meat mixture evenly over top of noodles.  Mix water and spaghetti sauce and pour over the top.  Bake at 350 degrees for about 45 minutes; sprinkle with cheese, return to oven and bake an additional 3 – 5 minute until cheese is melted and bubbly.

Enjoy ~ Kimberly

 

Beef Stroganoff ~ a quick and easy recipe with ground beef and fresh mushrooms

Just a quick post for the stroganoff I made a couple of days ago.  I remember mom making a quick hamburger stroganoff when we were kids and this is my version.

  • 1 pound ground beef
  • 8 o.z. fresh mushrooms ~ sliced
  • 1/2 onion ~ diced
  • 2 cloves garlic ~ minced
  • 1 tsp each salt and pepper
  • 2 tsp paprika
  • 1/2 tsp crushed red pepper if desired
  • 1/2 tsp marjoram
  • 1 cup chicken or beef stock
  • 1/4 cup ketchup
  • 1 Tbs Worcestershire sauce
  • 2 bay leaves
  • 1 Tbs corn starch
  • 1/4 cup cold water
  • 1/2 cup sour cream
  • Cooked noodles

Combine ground beef, sliced mushrooms, and onion in skillet; cook until mushrooms are tender and beef is cooked through. Add garlic, salt, pepper, paprika, crushed red pepper, marjoram, stock, ketchup, Worcestershire, and bay leaves.  Bring to simmer and reduce heat cooking for about 10 minutes. Combine cornstarch and cold water.  Remove bay leaves and stir cornstarch mixture into simmering skillet; stir until thickened.  Take a spoonful or two of the hot stroganoff and stir into sour cream until blended well (this will temper the sour cream to keep it from curdling).  Stir sour cream mixture into hot stroganoff; heat through and serve over hot noodles.

Enjoy ~ Kimberly

Tomato, Mushroom, Beef and Noodles

This whole dinner started because I was going to make some homemade noodles.  However somewhere along the line I got the cart in front of the horse and bought the meat and mushrooms.  I also had the can of tomato juice in the refrigerator that needed used but I just didn’t find the time to make noodles. None the less this was delicious.  Just use your favorite type of noodle or add potatoes and veggies for a great stew.

Beef and Noodles

  • 2 pounds beef chuck roast
  • 1 quart tomato juice
  • 1/2 large onion ~ diced
  • 2 chipotle peppers in adobo sauce ~ chopped
  • 1/8 cup adobo sauce from the peppers
  • 1 pound diced mushrooms
  • 1 Tbs butter

Seer beef over medium high heat until browned on both sides.  Remove beef from skillet; mix tomato, onion, peppers, and adobo sauce.  Place beef in large casserole or dutch oven and pour sauce over top.  Bake at 325 degrees for about 2 hours.

I roasted the beef the night before and chilled in the refrigerator before making for lunch the next day.

Trim beef and shred or dice to desired size.  Saute mushrooms in butter until desired tenderness.  Add beef and sauce and heat through.  Serve with noodles of choice.

Enjoy ~ Kimberly

Saucy BBQ Pork Chops with Noodles

This is my variation of one of my favorite childhood recipes.  Mom made this and taught us to make this when we were kids.  With 5 kids and a farm to tend to something that needs little attention was always a plus for her.  I think the original recipe is in one of those Better Home and Gardens hard cover collection books.  We always made extra sauce and served it over noodles (the original used a small can of tomato soup for 6 servings ~ we used the big cans or a 2-3 small cans).

Any cut of pork chop works.  I prefer the bone-in center cut for better flavor, but you do run the risk of it all falling apart so if you have small children boneless may work better for you so you don’t have to watch out for lost bone fragments.

Saucy BBQ Pork Chops

  • 4-6 Pork Chops
  • 1 26 o.z. can tomato soup
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 Tbs Worcestershire sauce
  • 1 Tbs yellow prepared mustard
  • 1 tsp italian herbs
  • 1/2 tsp crushed red pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper

Over medium-high heat brown pork chops on both sides (use non-stick or add some oil to pan if desired).  Mix together remaining ingredients; pour over pork chops making sure thoroughly coated.  Reduce heat to low and simmer covered for 1-2 hours until tender.  I tend more towards the 2 hour time as I like them falling apart.  Flip chops and stir sauce occasionally. Serve with noodles smothered in the BBQ sauce.

As I mentioned I think the original was in a Better Homes and Gardens Book.  It called for a small can of soup and used dry italian dressing mix instead of the herbs and seasoning mentioned.  To be honest I usually don’t measure anything when I make this so sometimes I add more vinegar or mustard and sometimes I make it spicier.  Sometimes I add onion; the original had dried minced onion flakes in it.  Adjust to your tastes.

Enjoy ~ Kimberly