The BEST and EASIEST Beef Stroganoff EVER

I recently went on a recipe search online and came across this DELICIOUS MEAL!!! Never in my mind did I think it would taste better than I could have imagined! I LOVE making Sunday meals and because we don't get home from church until after lunchtime has passed, I like to make something that will be filling enough to make up for that lost mealtime. Crockpot meals really are my favorite ones to make on days like these. Once we got home, I finished the roux in the crockpot and had garlic bread, salad, and a veggie all prepared within the time it took to cook the noodles! Plus, this beef stroganoff got INCREDIBLE reviews from my hubby, and two boys! We all ate a TON and still had plenty leftover that also freezes very well for a later date! Enjoy! This recipe will go down as one of our favorites for sure!



Original recipe found HERE


INGREDIENTS:

2-3 pounds beef stew meat (I only had one pound and it was still plenty for my family)
1 tsp salt
couple dashes of pepper
1 onion diced
1/4 tsp garlic salt
1 Tbl worcestershire sauce
1 1/2 cups beef broth or stock
1 Tbl ketchup
5-6 Tbl apple juice
1/3 cup flour
4 oz sliced mushrooms (optional)
1/2 cup sour cream



DIRECTIONS:


Place meat in crockpot and add salt, pepper, and onion. In a bowl, mix garlic salt, worcestershire sauce, beef broth, and ketchup. Pour over the meat and cook on LOW for 7-8 hours or HIGH for 4-5 hours. (I cooked mine on LOW for about 5 hours and it was done in my crockpot). Make a simple roux in a separate bowl with the flour and apple juice. Wisk the roux into the crockpot and add the mushrooms. Turn on HIGH for about 15-30 minutes and then stir in the sour cream right before serving. Serve over pasta, rice, or baked potatoes. (I had egg noodles on hand and used those!)

Shredded Beef Chimichangas

If you are like me and try to come up with ways to change up the usual Sunday roast dinner or use any leftover shredded meat, this recipe is for you! It is super easy, and fun to dress up! I had extra Homemade Flour Tortillas in the freezer, and whipped up some Guacamole to top it off! These are sure to give you a Mexican fix! :)

Ingredients:

Shredded Beef (cooked and seasoned)

Homemade Flour Tortillas (or whatever you have on hand)

Extra Virgin Olive Oil

Red onion (diced)

Guacamole

Sour Cream (optional)

Olives (optional)

Homemade Red Enchilada Sauce, or your favorite store bought kind (try Old El Paso's, they are my favorite when I do not have time for homemade)

Cheddar Cheese, shredded

Directions:

Heat oil in frying pan over medium-high heat. Place a tortilla on the counter and put a little bit of meat in the middle. Add some cheese and fold up. [I like to fold mine by folding in the sides and taking the bottom (closest to me) and rolling it to the top.] Gently place in the hot oil and wait until the bottom is browned, but not burnt. Carefully flip it over and fry till browned on the bottom. Take the chimichanga out of the oil and place on some napkins or paper towel to drain any excess oil. To assemble the toppings, pour some enchilada sauce over the tortilla, sprinkle some cheese, add some red onions and olives, and give a dollop of guacamole, and sour cream.

The Taco Ring

The first time I tried this meal was at my friends Pampered Chef Party. It was so tasty and I ended up leaving that party with a couple of their cookbooks ordered to be delivered to my house. It was such an exciting day when I received my package, pulled out my newest cookbooks and supplies, and starting making this dish again all by myself. I definitely recommend that everyone has a couple of PC's cookebooks in their kitchen! I have tweaked the original recipe just a TEENEY-TINY bit (to fit to my liking), but bascially it just the same. It is so TASTY and EASY...plus it looks like a professional chef whipped it up! I made this for dinner again last night (with my little tweaks) and it was still a BIG HIT with my hubby and little men!

Ingredients:

1/2 - 3/4 pound ground turkey (or beef)

1/4 cup diced onion

1/4 cup diced green pepper

1 pkg taco seasoning

1 1/2 cup shredded sharp cheddar cheese

2 1/2 T water

2 packages crescent rolls

bell pepper

salsa

shredded romaine lettuce

chopped tomato

olives (optional)

extra cheese

sour cream

Directions:

Brown turkey/beef on stove. Add the chopped onion and green pepper and cook until veggies are softened. Drain any grease and add the taco seasoning, water, and cheese. Remove from heat and cover. On a round baking stone (or pan), place each crescent roll with the point hanging off the side of pan. Overlap each piece of dough to create a full circle. Scoop a 1/4 cup of the meat mixture onto each piece of dough. Take each point (that was hanging off) and bring up and over the filling and tuck under the wide ends of dough at the center of the circle. Bake at 375 for 20-25 minutes or until golden brown and dough is cooked through. Cut the top off the bell pepper off, and clean out the seeds. Pour your favorite salsa inside and place the entire pepper in the center of the ring. Take your cut up lettuce and spread around the middle. Top with chopped tomatos, olives, and more cheese (whatever your favorite taco toppings are). Serve with some sour cream.