Extra-Creamy Beef Stroganoff

This is the only recipe I use for beef stroganoff now. Nothing else I've ever made before compares. It is so creamy and satisfying and comforting....(not to mention a snap to throw together in the crockpot. Brilliant!)

Extra-Creamy Beef Stroganoff

2 lb. cubed beef stew meat
2 cans golden mushroom soup
1 c. chopped onion
8 oz. can sliced mushrooms, drained
2 T. Worcestershire sauce
1/2 c. water
8 oz. cream cheese

Combine everything except the cream cheese in a slow cooker. Cook on low for 8 hours or high for 5 hours (or until meat is tender).

Stir in the cream cheese. Turn crockpot to high and leave off the lid. Stir occasionally as cheese melts and sauce thickens.

Serve over noodles, rice or toast.

Italian Roast Beef

I like this because it makes a lot of sauce, so I can serve it over spaghetti, or at the very least with a loaf or two of crusty Italian bread for sopping up the gravy. This makes the house smell so good! Just make sure to keep checking that the roast is completely covered with tomato sauce.

Italian Roast Beef

1 (3-lb) boneless beef chuck roast
3 cloves garlic
1/4 c. olive oil
2 tsp. salt
1 tsp. ground pepper
1/4 c. chopped bacon
2 c. chopped yellow onion
1 c. chopped carrots
1 c. chopped celery
1 large green pepper, halved
1 clove garlic
3 to 4 (26 oz.) cans of tomato sauce
1/4 c. chopped parsley
1/4 c. chopped basil


In a large roaster or Dutch oven, heat oil over medium-high heat. Prepare roast for brazing with the following directions: Pat the roast dry with paper towels. Cut slits into the roast with a sharp knife and insert garlic cloves into the slits. Season roast amply with salt and pepper.
Add beef to pan and cook, turning, to brown all sides. Once browned, remove roast from pan and set aside.

Make the sauce: To fat left in pan, add bacon and cook until browned. Add chopped yellow onion, carrots,and celery and cook until lightly browned. Add garlic and green pepper. Return beef to pan.

Add tomato sauce over beef along with fresh parsley and basil. Make sure meat is completely covered with tomato sauce. Bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, 2 to 3 hours, occasionally turning meat. (Or bake in the oven at 325 for 2 to 3 hours.) Add extra tomato sauce to beef in pan as needed to keep beef covered with liquid as it cooks. Makes 6 to 8 servings.

Coffee Pot Roast

Found this in an Amish cookbook and ever since, it has been one of my favorites. The coffee adds a deep flavor to the meat, you really have to try it. Slice the roast thinly and serve with the pan juices on the side. Leftovers make terrific sandwiches.

Coffee Pot Roast
3-4 lb beef roast
2 T vegetable oil
1/4 c soy sauce
1 c brewed coffee
2 bay leaves, crumbled
1 garlic clove, minced
1 teas oregano
2 large onions, sliced


Brown the meat on all sides in the oil. Meanwhile, in a roasting pan, combine the soy sauce, coffee, bay leaves, garlic and oregano. Add one of the sliced onions on the bottom of the pan, lay the meat on top and cover with the second sliced onion.

Cover roaster and bake at 300 for about 4 hours (until meat pulls apart easily). Baste often with the pan juices and add more soy sauce and coffee if the liquid begins to boil away.

Italian Shredded Beef

This makes AMAZING sandwiches or you can thicken the juice with a little cornstarch and serve over noodles. The house smells so good while this is cooking with all of the herbs and spices. If you use a 5 lb roast, you will end up with filling for about 24 hamburger bun sized sandwiches, which is OK since this freezes very well. Place individual portions in sandwich bags along with a little of the juice, then place all of those into a gallon size freezer bag. For a super quick meal, just pull out one of the bags, empty into a bowl and microwave on high for 2 minutes. We like ours on toasted buns with provolone cheese and some of the dipping sauce on the side.

Italian Shredded Beef
5 lb chuck roast
3 c water
1 envelope Good Seasons Italian dressing mix
1 teas each:
salt
pepper
oregano
basil
onion powder
garlic powder

Place roast in crockpot. Mix together water and seasonings and pour over roast. Cook on low for 10-12 hours. Shred meat. Use a slotted spoon to serve on rolls. Serve juice on the side as a dipping sauce, if desired.