Crock Pot Cube Steak and Gravy

I had a bunch of cube steak in the freezer and went in search for a good and easy recipe. This had great flavor and was so easy to throw together. This recipe is from The Country Cook.

1 1/2 -2lb cube steak
1 can cream of chicken soup
1 can french onion soup
1/2 cup water
3tbsp cornstarch
2tbsp cold water

Place the cube steak in the bottom of the crock pot. Whisk together the chicken soup, french onion soup and water. Pour the mixture over the cube steak. Cook on low for 6 hours.  After 6 hours whisk together the cornstarch and water then stir into the gravy. Cook for 30 minutes to 1 hours. Serve the cube steak with the gravy over top.

Crock Pot Beef and Broccoli

I was pretty sure Gray and I would love this meal but I wasn't sure how it would go over with the younger crowd. The 2 year old was in a mood so I'm pretty sure it didn't matter what I was serving for dinner, but my 9 year old loved this and took the leftovers to school the next day! It was pretty simple to throw together and I loved that it was a good healthy dinner option. This recipe was adapted from Table for Two.

1 boneless beef chuck roast (cut into strips)
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 tbsp sesame oil
3 cloves minced garlic
3 cups broccoli (chopped into bite size pieces)
2 tbsp cornstarch

Place the beef in the bottom of the crock pot. Whisk together the beef broth, soy sauce, brown sugar, sesame oil and garlic. Pour over the beef. Cook on low for 4-6 hours. Remove 4 tbsp of the broth and whisk it with the cornstarch then add back to the crock pot stirring well. Stir in the broccoli and cook for 30 minutes. Serve over brown rice.

Crock Pot Mushroom and Onion Italian Beef Sandwiches

I love a good crock pot recipe and these sandwiches were so tender and flavorful. Everyone was very pleased with them at dinner time.  This recipe was adapted from Will Cook for Smiles.

4 cups beef broth
1 chuck roast
1 garlic bulb
1 1/2 tsp dried basil
1 1/2 tsp dried parsley
1 tsp dried oregano
1 tsp dried thyme
1 large yellow onion
1/2 tbsp sugar
1 tsp salt
1 cup sliced fresh mushrooms
6 club rolls
6 slices provolone cheese

Place the chuck roast in the bottom of the crock pot. Using a sharp knife cut slits in the top of the roast and place the garlic cloves down in the beef. Sprinkle the basil, parsley, oregano, thyme, sugar and salt over the roast. Cut rings of the onion and place on top. Pour the beef broth over the top of the roast and cook on low for 6-8 hours.  Remove the chuck roast from the crock pot and shred. Place back in the crock pot and stir in the mushrooms. Let cook for 30 minutes. Slice the club rolls and layer the with beef mixture and provolone cheese then serve.

Country Fried Steak Fingers with White Gravy

Country fried steak is a big favorite around here, there is just nothing like it.  These steak fingers were perfect and a great way to serve this classic southern dish to children.  They can eat them with their hands and dip them in the delicious gravy.

3lbs cube steak
1 1/2 cup whole milk
2 eggs
3 cups flour
2 tbsp seasoning salt
1 tbsp black pepper
Canola Oil (for frying)

1/3 cup flour
2 cups whole milk
salt and pepper to taste

Cut the cube steak into strips. In one small mixing bowl combine the flour, seasoning salt and pepper. In another small bowl combine the whole milk and eggs, whisk well.  Dip the cube steak into the flour then into the milk mixture then back into the flour and place on a clean plate. Continue with the remaining cube steak.  Heat canola oil in a deep pan over medium heat.  Place 3-4 steak fingers into the oil at once and let cook until they are golden brown and cooked through. Remove to a clean plate lined with a paper towel. Continue with the remaining steak fingers.  Once all of the steak fingers are cooked, remove all but about 1/2 cup of grease from the bottom of the pan. Whisk in the flour and let cook for 2 minutes. Lower the heat and whisk in the milk. Continue to whisk as the mixture thickens into a gravy. Remove from heat and season salt and pepper, taste as you season so you can add more to your liking.  Serve the steak fingers with the gravy on the side.

Crock Pot Beef Gyros

Our family is kind of obsessed with anything in a pita. When I saw this recipe I knew it would be a great one to try because gyros plus crock pot had to be a win! This recipe was adapted from 365 Days of Slow Cooking.

2lb chuck roast (cut into bite size pieces)
1 large onion (sliced thin)
1/4 cup olive oil
1 tbsp minced garlic
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
2 tbsp lemon juice
pita bread
tzatiki sauce
cucumber
lettuce
tomato

Place the beef in the bottom of the crock pot. Whisk together the olive oil, garlic, oregano, salt, pepper and lemon juice. Pour over the meat then top with the sliced onion. Cook on low for 6-8 hours. Remove the beef from the crock pot and place in the pitas with desired toppings.

Crock Pot Steak Fajitas

My oldest has recently become a huge fan of fajitas. I had a chuck roast in the freezer so I thought I would try steak fajitas in the crock pot.  The night we had this was crazy. I had ordered some clothes from one of my favorite companies and it had arrived that afternoon, but it was half my order and half other people's orders. So I ended up on the phone with customer service for well over and hour trying to sort it all out and in the midst of that our power went out. It was just crazy,  I ended up eating cold fajitas after the kids were in bed. But even cold, these were good! And my kids ate them so that's always a victory!

1 2-3lb boneless chuck roast
1 tbsp chili powder
1 tbsp cumin
1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 yellow pepper
1 red pepper
1 orange pepper
1 red onion

Combine the chili powder, cumin, garlic powder, salt and pepper then rub it over the chuck roast. Place in the bottom of the crock pot. Slice the peppers and onions and layer on top. Cook on low heat for 8-10 hours. Serve with tortillas and toppings. 

 

Crock Pot Three Envelope Pot Roast

This recipe was passed to me from a friend and I have to say this was the most tender and flavorful pot roast I have ever made. It was delicious and my family devoured every last bite of it. Plus it's just about the easiest recipe ever!

1 chuck roast
1 package brown gravy mix
1 package italian dressing mix
1 package ranch dressing mix
1/2 cup water

Place the roast in the bottom of the crock pot. Mix the dried mixes together then pour over the roast. Pour the water over the roast. Cook on low for 7-9 hours. Shred and serve. 

Marlboro Man Sandwich

This is an old Pioneer Woman recipes that I have made a ton of times.  Not sure why it has taken me so long to share it.  This is one of my husband's absolute favorite sandwiches. We slightly adapt it by adding cheese.


1 Large Onion (sliced)
1 1/2 sticks Butter
2 lbs Cube Steak
Lawry's Seasoned Salt
1/2 cup Worcestershire Sauce
Franks Hot Sauce to taste
4 whole French/deli Rolls
4 slices Provolone Cheese

Melt 1/4 cup of butter in a skillet.  Saute the onions in the butter until tender. Remove and set to the side. Slice the cube steak against the grain and season with Lawry's seasoning salt.  Melt 2 more tablespoons of butter in the skillet. Add the meat to the skillet in a single layer.  Brown on both sides and add the worchestershire sauce, hot sauce and 2 tablespoons of butter to the skillet.  Add the onions back to the skillet. Butter the rolls and place under the broiler until they are slightly browned.  Place the steak mixture in the roll and top with cheese. Serve while warm. 

Navajo Tacos

This recipe had been floating around the internet forever.  I have always wanted to try it and yet it just never happened until recently.  These tacos are fun and different!  They were a hit at our house.  This recipe was adapted from The Recipe Critic.

1 lb lean ground beef
1 package taco seasoning
1/4  cup water
1 15 oz can pinto beans (drained)
1 can Pillsbury Grand Original Biscuits (8 Biscuits)
oil for frying (I used vegetable oil)
shredded cheese
tomatoes
lettuce
onion
sour cream
guacamole
salsa

Heat oil in a skillet and fry each biscuit up. Remove from oil and drain on a paper towel.  In a separate skillet brown the ground beef, drain off the grease and add the pinto beans.  Stir in the taco seasoning.  Once the mixture is heated through spoon it onto the fried biscuits and top with your desired toppings.  Serve right away. 

Meatloaf

I am not a huge fan of meatloaf.  We had it often as a child so maybe I got burnt out eating it?  I don't know.   Gray loves meatloaf though so I decided to whip one up for him!  The thing is, this meatloaf was really good! I was surprised at how much I enjoyed it!  This recipe is adapted from Sneaky Spoons.

1 lb lean ground beef
1 egg
1/2 small onion, diced
1/3 cup milk
1 cup dried breadcrumbs or panko
salt and pepper to taste
1 1/2 tbsp brown sugar (divided)
1/2 tbsp mustard
1/2 cup of ketchup (divided)

Heat oven to 350.  Grease a loaf pan and set to the side.  In a mixing bowl combine the ground beef, egg, onion, milk, breadcrumbs, 1/2 tbsp brown sugar, mustard and 1/2 cup of ketchup.  Put the mixture into the loaf pan. Sprinkle the remaining brown sugar on top then pour the remaining ketchup on top and brush to cover the meatloaf. Bake for 1 hour until the meatloaf is cooked through. Let rest for 5 minutes then remove from pan and slice.

Football Friday: Philly Cheesesteak Sliders

We had these on Saturday night while watching some football and they were just perfect! My husband devoured them.  These would be perfect to take to a party or tailgating. Easy to make and easy to pick up and eat. Recipe is from the Hungry Harps.

2 tablespoons olive oil
1 green bell pepper (chopped)
1 small onion (chopped)
11/2 tbsp garlic (chopped and divided)
1/2lb deli sliced roast beef (chopped)
12 Pack Original Hawaiian Rolls (we used the Savory Butter Flavor)
1/2 cup mayonnaise
6 slices provolone cheese (quartered)
1/2 cup butter (melted)

Heat over to 350.  Heat olive oil in a skillet over medium heat.  Add the bell pepper and saute for several minutes. Add the onion and continue to saute.  Stir in the 1 tablespoon of garlic and add the roast beef.  Cook for several minute or until the liquid has evaporated, you might need to drain the meat if the liquid is heavy. Set to the side. Slice the Rolls in half and place the bottom layer in a baking dish. Spread the mayonnaise on bottom layer.  Place a piece of the quartered provolone on top of the mayonnaise layer.  Add the roast beef mixture then top with another quarter of cheese and top with the bun.  Stir the melted butter with the remaining 1/2 tablespoon of garlic. Brush the top of the rolls with the butter mixture.  Wrap with foil and bake for 20 to 25 minutes. Remove the foil and continue baking for 10 additional minutes.

Football Friday - Southwest Frito Pie

We are big college football fans around here, more specifically we are big SEC football fans around here and most specifically we are big South Carolina Gamecocks fans around here.  Our Saturday mornings will now be filled with Game Day on the TV and football watching all day long.  We love it. Like a lot.  So I decided to start a fun little Football Friday series for football season! First up is this delicious recipe that I found on Culinary Covers!

2 pounds lean ground beef
3 tbsp chili powder
2 tbsp all-purpose flour
1 tsp salt
1 tsp garlic powder
2 cups water
1 can (15-oz) pinto beans (drained and rinsed)
4 1/2 cups corn chips
2 cups shredded lettuce
1 1/2 cups shredded cheese (cheddar, monterey jack or colby jack would all work well)
3/4 cup chopped tomatoes
6 tablespoons finely chopped onion
2 diced avocados
sour cream

In a deep pan or a pot brown the ground beef over medium heat. Drain off the grease. Add the chili powder, flour, salt and garlic powder then stir in.  Slowly add the water. Stir in the beans and bring to a boil. Reduce the heat and let simmer for 10 to 15 minutes while stirring occasion.  Divide the corn chips into 6 bowls. Top with the beef mixture, cheese and remaining toppings as desired. 

Citrus Garlic Flank Steak

Mmmmm Flank Steak.  This was a fabulous recipe is slightly adapted from For the Love of Cooking, tons of flavor and so tender!!!!

1 1 lb lean flank steak
2 tbsp olive oil
1/3 cup fresh orange juice
2 tbsp lime juice (about 1 lime)
1/2 jalapeno (finely chopped)
3 cloves garlic (minced)
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper

Combine the oil, orange juice, lime juice, chopped jalapeno, garlic, cumin, oregano, salt and pepper in a bowl.  Place the flank steak in a plastic bag, pour the marinade over the steak and refrigerate for 6 hours. Remove from refrigerator 20 minutes before grilling.  Heat the grill to medium high heat and cook on both side for 4 to 6 minutes or until steak has reached desired doneness.  Remove from grill and let the steak rest for 5 minutes before slicing.  

Grilled Meatball Subs

I saw this recipe on Bev Cooks and just knew I had to make it right away. Of course I adapted it to fit our taste a bit more. Gray and I are both big fans of the meatball sub and what is better than grilling food?  The combination of these two things makes it a winner!!! These were awesome sandwiches.

1 lb ground beef
1tbsp worcestershire sauce
1 tbsp soy sauce
3/4 tsp dried parsley
3/4 tsp dried oregano
1/2 tsp garlic salt
1/2 tsp onion powder
1/4 tsp red pepper flakes
1/3 cup panko
2 cups marinara sauce
8 slices fresh mozzarella
4 sub rolls

In a mixing bowl combine the ground beef, worcestershire, soy sauce, parsley, oregano, garlic salt, onion powder, red pepper flakes and panko.  Form the meatballs.  Heat the grill to medium high heat and place the meatballs on the grill.  Remove the meatballs when they are cooked through.  Place the sub rolls down on the grill to get them a bit toasted.  Remove from grill, place the meatballs in the sub rolls, top with marinara sauce and fresh mozzarella cheese.  Either place under the broiler for a few minutes or back on the grill for a minute to allow the cheese to melt.  Serve right away.

Bacon Cheddar Ranch Pub Sliders

The second I saw this recipe on Simply Scratch I knew that I had to make them.  Everything from the bacon to the homemade ranch aioli had me drooling.  So glad I made them because they were seriously one of the most delicious things I have ever eaten.  The aioli really put them over the top so don't try to sub ranch from the store, spend the time to make this sauce! Totally worth it!

Ranch Aioli:
1 whole Egg plus 1 Egg Yolk
1 cup Light Olive Oil
1/2 a Lemon (juiced)
1 tsp Grainy Mustard
1 handful Fresh Parsley (roughly chopped)
1 handful Fresh Dill (roughly chopped)
1 Garlic Clove (roughly chopped)
1 tbsp Dried Onion Flakes
1 tsp Kosher Salt
1/2 tsp Dried Oregano
1/2 tsp Paprika

Pub Burgers:
2 pounds Ground Beef Chuck
Your Favorite Burger Seasoning (I like lowery's seasoning)
1 pound bacon (fried crispy)
4 slices Cheddar Cheese (quartered)
1 large Roma Tomato  (sliced)
8 Pretzel Dinner Rolls or Slider Buns

To Make the Aioli:
In a food processor Add the whole egg and one egg yolk.  Add in the grainy mustard and squeeze in the lemon juice.  Place on the lid and begin to process, stream in the cup of olive oil.  Add in the garlic, parsley and dill. Process for 30 seconds.  Add in the onion flakes, salt, oregano and paprika. Blend until everything is combined.  Put in a container with a secure lid and refrigerate for several hours before using.

Burgers:
Combine the beef and your choice of seasoning.  Making into 8 slider sized patties. Grill burgers for 5 to 7 minutes on each side or until it is cooked to desired temperature.  Top each slider with two pieces of cheese.  Toast the buns on the grill.  Place the burgers on the buns, top with bacon, tomato and ranch aioli. 

Caprese Shells and Mini Meatballs

When I saw these mini meatballs I just had to make them.  Something about this meal is just so cute! Right?  I love the combination of tomatoes, fresh mozzarella and basil so this was a huge winner in my book! Recipe is slightly adapted from  How Sweet It Is.

Meatballs
1 lb lean ground beef
1 large egg (slightly beaten)
1 tbsp olive oil
1/3 cup freshly grated parmesan cheese
2 garlic cloves (minced)
1 tsp dried basil
1 tsp dried parsley
1/2 tsp salt
1/2 tsp pepper
1/4 cup panko bread crumbs

Pasta
1 1/2 pounds whole wheat pasta shells
1 tbsp olive oil
2 garlic cloves (minced)
1 (14 oz) can diced tomatoes
1 pint grape tomatos (quartered)
10 fresh basil leaves (chopped)
1 cup ciliegine (mini fresh mozzarella balls) or 1 cup of diced fresh mozzarella
freshly grated parmesan cheese

Heat oven to 400. In a large bowl combine ground beef, egg, olive oil, 1/3 cup of parmesan cheese, 1 minced garlic cloves, dried basil, dried parsley, salt, pepper and panko.  Using a teaspoon form small meatballs and place in a greased baking dish.  Bake for 20 minutes.

While meatballs are baking, boil pasta.  Heat a large skillet over medium heat and saute garlic in olive oil until fragrant (about 1 minute). Toss in the diced tomatoes, grape tomatoes and basil.  Add 1/3 cup of pasta water to the tomato mixture then drain pasta once it is cooked. Add the pasta and meatballs and turn off the heat. Stir in the fresh mozzarella and serve with a bit of parmesan on top.

Crock Pot Vegetable Beef Soup

Ahhh vegetable beef soup.  This reminds me of home and my mom and my grandmother and brings back soooo many good memories.  I love this recipe and it makes A TON so I love that I have tons to freeze, we can eat off of it for days and still freeze tons.  It fills my crock pot.

3 cups beef broth
7 cups tomato juice
1 14 oz bag frozen corn
1 14 oz bag frozen black eyed peas
1 14 oz bag frozen lime beans
2 cans green beans
1 can kidney beans
2 cups diced potato
1/2 cup diced carrots
1 lb ground beef or stewed beef

Put all the vegetables in the crock pot.  Add the beef broth then add the tomato juice.  Stir it together and put the crock pot on high.  Once the soup is warm turn the crock pot to low and brown the beef and add to the soup. Soup will need to cook for 6 to 8 hours total.

Ooey Gooey Cheesesteak Sandwiches

Oh my goodness. These were divine. This picture truly does not do them justice!  I found this recipe over at Fifteen Spatulas.  I'm sure we will be making these again soon, these would be perfect for a Saturday night watching football!

3/4 pound strip steak
1 tbsp olive oil
2 tbsp butter
1/2 a softball sized onion (thinly sliced)
1 small green pepper (thinly sliced)  (we don't like peppers so I didn't use them)
8 oz mushrooms (chopped)
8 slices of provolone
salt and pepper
4 hoagie rolls, sliced in half about 3/4 of the way down

Place the strip steak in the freezer for about 30 minutes. This makes it much easier to slice.  Prepare your other ingredients while it's chilling. In a pan add the olive oil and butter. Add the onions with a bit of salt and pepper. Cook for 15 to 20 minutes or until translucent. Add the peppers if using and cook for 15 more minutes.  Remove and add mushrooms to pan. Slice the steak now. Heat oven to 350. Continue cooking mushrooms until brown and soft. Add to the onion and pepper mixture. Add the steak to the pan and toss, letting it cook for about 30 seconds on each side. Turn the heat off and add the onions, peppers and mushrooms back to the pan. Divide into 4 sections and top with 2 slices of cheese per section.  Once the cheese is melted, scoop each section into one hoagie roll, wrap in foil and place in the oven for 15 minutes.  When they are done in the even remove from foil and enjoy. 

Chili Cups

This recipe is based off of the bbq cups recipe from the Country Cook!  We thought these little guys were awesome

1 cup Mrs. Kathy's Hot Dog Chili
1 Can of Biscuits
1/2 Cup Shredded Cheddar

Spray a muffin tin with baking spray. Press the biscuits down in the bottom and around the edges of the muffin tin.  Top with chili and sprinkle with cheese. Bake at 350 until done.

Mrs. Kathy's Hot Dog Chili

Mrs. Kathy is one of my parents good friends and her hot dog chili is my absolute favorite.  Whenever we make hot dogs, I throw together this chili.

1 lb Ground Beef
1 Can Condensed Tomato Soup
2 Tbsp Ketchup
1 Tbsp Mustard
1-2 Tsp Chili Powder
1 /2 Cup Chopped Onion
Salt and Pepper to taste

Brown the ground beef and drain off the grease. Add the condensed tomato soup, ketchup, mustard, chili powder, onion, and salt and pepper.  Let cook over medium heat for 5 to 10 minutes or until heated through. Serve on hot dogs right away.