ground beef yorkshire

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 eggs, beaten
• 1 1/2 cups milk
• 1/4 cup melted butter
• 1 tablespoon dried parsley
• 1 pound extra lean ground beef
• 1/4 cup finely chopped onion
• 1/4 cup diced celery
• 1/4 cup chopped carrot
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon worcestershire sauce
• 1 tablespoon steak sauce (such as a.1.™)

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• preheat an oven to 350 degrees f (175 degrees c). lightly grease an 8x8 inch baking dish.
• whisk together the flour, baking powder, and the 1 teaspoon salt. in a separate bowl, whisk together the eggs, milk, and butter. pour the egg mixture over the flour mixture; beat until well blended. stir in parsley; set aside.
• heat a large skillet over medium-high heat and stir in the ground beef and onion. cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. drain and discard any excess grease.
• combine the drained meat mixture with the celery, carrot, the 1/2 teaspoon salt, pepper, worcestershire sauce, and steak sauce. spread meat mixture evenly into the prepared baking dish. pour the batter over the meat.
• bake in the preheated oven until the pudding has risen tall and is golden, about 45 minutes. serve immediately.

Grilled Portobellos Sauteed In

Ingredients

• Servings: 4
• 4 portobello mushroom caps
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 shallot, thinly sliced
• 1 cup white

Recipe

• preheat grill for high heat.
• place mushrooms the grill, smooth side up. grill until they start to soften, about 10 minutes. turn over, and grill on the other side for about 5 minutes.
• meanwhile, heat olive oil and butter in a large skillet over medium heat. add the shallot, and fry for a few minutes, stirring frequently.
• remove mushrooms to a cutting board, and slice. place into the skillet, and increase the heat to high. cook for about a minute, then pour in the . continue to cook and stir until the is nearly evaporated. remove from heat, and serve.

Another Lamb Chop Casserole

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 6 boneless lamb chops
• 1 (16 ounce) package tater tots
• 1 (15.5 ounce) can french-style green beans, drained
• 1 (10.75 ounce) can condensed cream of celery soup
• 3/4 cup sour cream
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• heat the oil in a skillet over medium heat, and brown lamb chops on both sides. remove chops, reserving pan dripping.
• arrange tater tots in a single layer in the prepared baking dish. layer green beans over the tater tots. place browned chops over the beans. in a bowl, mix reserved pan drippings, cream of celery soup, sour cream, salt, and pepper. pour evenly over chops.
• cover dish with foil, and bake casserole 30 minutes in the preheated oven, or until lamb chops are done.

venison with blackberry sauce

Ingredients

• Servings: 4
• 2 tablespoons shallot, minced
• 1 teaspoon minced garlic
• 3 tablespoons blackberry jam
• 1 cup red
• 1 cup beef stock
• 1 tablespoon butter
• salt and ground black pepper to taste
• 4 (1/2 pound) venison steaks
• 12 fresh blackberries

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat shallots, garlic, blackberry jam, and red in a saucepan over medium-high heat. simmer until reduced to 1/2 cup of liquid, about 15 minutes. strain liquid through a fine mesh sieve and set aside. heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. whisk the two reduced sauces together, and stir in the butter. season with salt and pepper.
• heat a skillet over medium-high heat. cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. an instant-read thermometer inserted into the center should read at least 145 degrees f (65 degrees c). serve the steaks with the sauce and a few fresh blackberries.

philly cheesesteak casserole

Ingredients

• Servings: 10
• 1 (16 ounce) package bow tie pasta
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 1/2 pounds lean ground beef
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (10.75 ounce) can milk
• 1 (4 ounce) can sliced mushrooms
• 1/2 teaspoon dried thyme
• 3 cups shredded sharp cheddar cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 3 tablespoons butter or margarine, melted
• 1 cup shredded sharp cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat the oven to 375 degrees f (190 degrees c). lightly grease a 9x13 inch baking dish. bring a large pot of lightly salted water to a boil add pasta, and cook until al dente, about 8 minutes; drain, and set aside in a large bowl.
• heat vegetable oil in a skillet over medium heat. saute onions until they begin to soften. add ground beef, and cook, stirring, until evenly browned. drain off grease, and pour into the bowl with the pasta. stir in the condensed soup, then measure the milk using the soup can. add mushrooms, and thyme until well blended. mix in 3 cups of the cheese, and season with salt and pepper. spread into baking dish.
• in a small bowl, mix together the bread crumbs and melted butter. mix in remaining 1 cup cheese. sprinkle the mixture evenly over the top of the baking dish.
• bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.

slow cooker salisbury steak

Ingredients

• Servings: 8
• 2 pounds lean ground beef
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 cup italian seasoned bread crumbs
• 1/4 cup milk
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (1 ounce) packet dry au jus mix
• 3/4 cup water

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• in a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. shape into 8 patties.
• heat the oil in a large skillet over medium-high heat. dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. place browned patties into the slow cooker stacking alternately like a pyramid. in a medium bowl, mix together the cream of chicken soup, au jus mix, and water. pour over the meat. cook on the low setting for 4 or 5 hours, until ground beef is well done.

creamy lamb with sour cream sauce

Ingredients

• Servings: 8
• 1 egg, lightly beaten
• 1 tablespoon water
• 1/2 teaspoon crushed dried rosemary
• 1/4 teaspoon black pepper
• 1 pinch garlic powder
• 3 tablespoons vegetable oil
• 3 pounds lamb cube steaks
• 1 cup seasoned bread crumbs
• 2 tablespoons butter
• 3/4 pound fresh mushrooms, coarsley chopped
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1/2 cup chicken broth

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a shallow dish, stir together egg, water, rosemary, black pepper, and garlic powder.
• heat vegetable oil in a large skillet over medium heat. dip lamb steaks into egg mixture, and coat with bread crumbs; brown lamb 5 minutes on each side. remove, and place in a 9x13 inch baking dish.
• in the same skillet, heat butter over medium heat. stir in mushrooms, and cook until tender. stir in soup, sour cream, and chicken broth. warm through, then pour over lamb, and cover dish with aluminum foil.
• bake in a preheated oven for 1 hour.