Goulash

Ingredients
2 1/2 lbs. ground beef
3/4 bag of elbow macaroni; not cooked
1 chopped med. onion
1 chopped bell pepper
3 stalks celery, chopped
1 T. Minced garlic
2 cans diced tomatoes
1 can tomato paste
1 can sweet corn (not drained)
3 cups beef broth; I use 3 bullion cubes in 3 c. Hot water
3 t. Tomato paste
Garlic powder
Onion powder
Smoked paprika
Oregano
Italian season
Salt
Pepper
1/4 cup oil, any you prefer
Directions
Step 1. In large pot, cook ground beef with 2 T. Worcestershire sauce. 1/2 t. Liquid smoke(opt). 1 t. Onion powder, garlic powder, oregano, Italian season, and paprika until done. Drain and discard juices . Move ground beef to bowl and set aside.
Step 2: In same large pot add oil, chopped onion, celery, and garlic on med./ High heat for 5 mins. Add broth, tomatoes, tomato paste, and corn until simmering. Add 1 t. of each seasoning and salt and pepper to taste. Bring to low boil and taste your broth to see if you need to add more season to your taste. Add pasta, stir, turn down to med. heat and cover. Cook for 8 to 10 mins. Add ground beef and stir bring back up to simmer and turn heat off, stir, cover, and let set for 10 mins. Serve with cornbread, garlic bread, or crackers.
Note: Garnish with cheese or sour cream. 

Wendy’s Chili

Ingredients:

2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions:

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

Company Chicken Casserole

4 boneless, skinless Chicken breasts

            1 cup chicken broth

            2 garlic cloves, freshly minced

            1 small onion, cut into wedges, use 2 wedges

            4 cups Herb flavored Stuffing mix

            4 tbsp. butter

            1 can cream of chicken soup

            1 pint sour cream

            8 ounces broccoli florets, frozen, but thawed

FIRST STEP:

In a large pan on the stove, pour in the chicken broth, minced garlic and onion.

Place the chicken on top of that mix and allow to come to a boil

SECOND STEP:

Once it reaches the boiling point, reduce the heat to medium low and cover to cook for 20 minutes

Remove the chicken from the broth and shred each piece. Set to the side, save the broth for later

THIRD STEP:

Melt the butter and pour it over the stuffing mix in a bowl. Mix together in a large saucepan

Mix the sour cream and saved chicken broth with a hand mixer, add in the cream of chicken soup

FOURTH STEP:

Place the stuffing mix at the bottom of a casserole dish and place the chicken on top of the stuffing

Place Broccoli over chicken

FIFTH STEP:

Pour the combined soup mixture over the top and spread a little of the stuffing mix over the top

Bake in a preheated oven at 350* for 30 minutes

Slow Cooker Roast

Ingredients :

1 1/2 tablespoons olive oil, divided

1 chuck roast (1.5kg)

Salt and freshly ground black pepper

1 medium yellow onion, peeled, halved and thickly sliced

5 garlic cloves, chopped (1 1/2 tbsp.)

1 1/4 cup beef broth

2 teaspoons Worcestershire sauce

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

2.5 lbs small Yukon gold potatoes, left whole

5 medium carrots (about 450g), peeled and cut into 1-inch pieces*

2 1/2 tablespoons cornstarch mixed with 3 tablespoons beef broth, optional, to thicken the sauce

2 tablespoons chopped fresh parsley

Instructions :

Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Pat the roast dry with absorbent paper and season with salt and pepper.

Sear the roast in the pot until browned on both sides, about 4 to 5 minutes per side. Transfer the roast to the slow cooker.

Add the remaining 1/2 tablespoon olive oil to the pan. Add the onion and sauté for 2 minutes, add the garlic and sauté for 30 seconds more. Pour onion mixture over roast in slow cooker.

Return the pan to the heat, pour in the beef stock, Worcestershire, thyme and rosemary and cook for about 15 seconds, just long enough to scrape up any browned bits from the bottom of the pan. Remove from fire.

Spread the potatoes and carrots over the onion layer in the slow cooker, pour the beef broth evenly over the top, then season with salt and pepper.

Cover the slow cooker and cook on low until the roast and vegetables are tender, about 8 to 9 hours.

Remove the roast and vegetables, shred the roast (discard the fat) and cut the potatoes if desired.

If you want to thicken the broth and make a sauce, pour the broth from the slow cooker through a fine strainer into a small saucepan**. Heat over medium-high heat. Whisk cornstarch with 3 tablespoons of beef broth then pour into a saucepan. Bring to a boil, stirring constantly, simmer for 30 to 60 seconds.

Arrange the roast and vegetables, pour the sauce over them and sprinkle with parsley.