Saucy Beef over Rice (or pasta)

1 large oven bag

2Tbsp flour

1 14oz can of stewed tomatoes

1 envelope onion soup mix

1/2 cup H20

1/4 tsp black pepper

1lb sirloin beef cut into thin strips

350 degrees

Add flour to oven bag, shake to coat bag. Add the rest of the ingredients to bag, smush to combine ingredients well.  I also much it before i add the beef, to make sure the flour is mixed in well, and not in clumps. Seal bag with included tie. place in baking pan, and arrange so its flat cut 6 1/2 inch slits in the top of the bag. Bake 40-45 minutes until tender. Serve over pasta or rice 

Its a fairly fast and easy meal to throw together. I like to use the rotel style tomatoes. Its yummier. I usually use elk, because.... I think it would be good with chicken too, but haven't tried it.

Rolls

 Really yummy! This is the recipe Bobbi uses. Which, I recently learned came from one of our Moms best friends, Cathy Clagget. She gave it to Bobbi when I was little. 

Fluffy and light, and oh so yummy! The dough is easy to work with 

2 C warm water

2 tsp sugar

2 pkgs yeast

3 C milk

1/2 C sugar

1/2 C vegetable oil 

1 Tbsp salt

9-10 C white flour 

Mix together warm water, 2 tsp sugar and yeast. Mix until yeast is dissolved. Let sit until it foams. Takes about 15 minutes. Stir in 1/2 cup sugar, oil, salt and milk. Add in four gradually until it forms a dough that is no longer sticky. Sometimes it doesn’t take all of the flour. Knead on floured surface approximately 5 minutes until dough is smooth. Put in a greased bowl, cover lightly. Keep in a warm spot. Let rise 2-21/2 hours until doubled. Push down. Form into egg sized balls. Put in a greased pan, just touching. Let rise for 30 min-1 hour (depends on how warm it is), until touching. Bake at 350 40-45 min until golden brown. 

Some people brush the tops with butter when they come out of the oven. I sometimes  do, but don’t really notice much difference either way. It does make the tops softer

Texas brownies (frosted)

 2 C flour

1/2 c butter 

1 C coffee

1/2 C buttermilk

1 t soda

2 C sugar 

1/2 c shortening

1/4 C cocoa

2 eggs

1 t vanilla

Heat butter, shortening, coffee, and cocoa until boiling. Pour over flour and sugar.  Add eggs and soda. Mix well. Pour into greased 9x14 pan. Bake at 400. If you are going to frost, do immediately. 

Frosting 

1/2 C butter

2T cocoa

1/4 C milk

3 1/2 C powdered sugar

1 t vanilla 

Heat butter, milk and cocoa. Add vanilla and powdered sugar. Mix very well. 

These are much yummier frosted. And it seems like a lot of effort, but it is really worth it. 

Sweet and sour sauce

 3/4 C sugar

2T cornstarch

2/3 C water

1/4 C soy sauce

1T ketchup

1/3 C white vinegar

Mix the sugar and cornstarch really well-it helps keep it from clumping (I hate cornstarch clumps. They are hard to get out). Then add the rest of the ingredients. Cool over medium until thickened and clear. It’s really yummy. 

Salisbury Steak

I do not remember where I got this recipe, but I love it. 

1 envelope onion soup mix

2 cups of H20

1 1/2 pounds ground beef-or venison, or elk

1/4 chopped parsley, loose packed

1/4 cup flour

1 1/2 T butter

one large onion, peeled, halved, and sliced

12 oz white button or crimini mushrooms. sliced

1 beef bouilion cube, or granules. I like granules, and I like more than that in it.

Mix 2 T of the soup mix, 1/4 cup of water, in a bowl. Add in the parsley, and ground meat. Mix well. SHape into 4 patties, 2/3 inch thick. Coat with 1 1/2 T flour. Melt butter, add patties to pan, cook until crusty on the outside, and no longer pink in the middle. Remove from pan, cover to keep warm. Add onions and mushrooms to pan, add 1/4 cup water. Stir, reduce heat. Cover and cook until tender, about 10 minutes. Mix together remaining soup mix, flour, beef granules, and water. Add to pan. Stir frequently until thickened. Add patties back to pan. Turn gently to coat with gravy. Enjoy.

I never really time anything.  And I use more than 1 1/2 T of flour to coat the patties. But dont take away from the remaining flour, or it wont thicken right. Its really yummy with mashed potatoes, and whatever vegi is sounding yummy!

Stuffed Bell Peppers-no rice!

I love this recipe!


1 pound ground beef
1/2 cup chopped onion
1 Tbsp minced garlic
1 egg, whisked
1/2 cup breadcrumbs
1 Tbsp parmesan cheese (fresh makes a difference)
1 tsp salt
1 tsp pepper
1 tsp red pepper flakes
1/2 tsp oregano
1/4 tsp basil

Mix well... fills 2 bell peppers.

Sauce...

1 cup tomato sauce
1/4 cup H2O
1 Tbsp brown sugar
1 Tbsp vinegar
1 tsp mustard
1 tsp worchestershire
1/4 tsp oregano
1/4 tsp basil
1/4 tsp garlic powder
1/4 tsp parsley
1/4 tsp salt
1/4 tsp pepper

I know this seems really involved. It isn't.
Mix the sauce, baste over the peppers; every 10-15 min or so. Bake at 350, about an hour. Or until it looks good. I cut the peppers in half, lengthwise, before I fill them. Mostly because it makes it easier to eat.  Its fairly spicy, you could cut out, or reduce the red pepper flakes if you like.

Moms Jerky Recipe

I have no clue where Mom found this, but its awesome! Its great on beef, venison, antelope, whatever!! Just remember, adjust the garlic SALT accordingly. The wild game really absorbs the salt.



1/4 cup Worchestershire sauce
1/3 cup soy sauce
2 tsp pepper
1 Tbsp garlic salt
1 tsp onion salt
1/2 tsp onion powder
1/2 tsp liquid smoke


It works great on whole meat jerky, or ground. For wild game though, drop the garlic salt down to 1 tsp, and add in 2 tsp garlic powder. It really does make a difference!