1/2 medium onion, diced
1 pounds cubed beef stew meat (about 1- to 1 1/2-
1 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
1 green or red bell peppers, coarsely chopped
1 cloves garlic, minced
Fresh mushroom about 9-12
1/2 cup low-sodium beef broth
2 tablespoons sweet paprika (smoked would be interesting)
2 tablespoons tomato paste
1 teaspoon caraway seeds, crushed
1/2 cup sour cream
1 Tablespoon Cornstarch dissolved in water to thicken at end
Boiled egg noodles, for serving
- Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Add mushroom Cover and cook until the meat is very tender, using slow cooker setting for 4 hours. Uncover turn to sauté when bubbling add cornstarch mixture and let stand at least 5-10 minutes until thickens. Serve over egg noodles add a dollop of sour cream.
I had a pound of ButcherBox ground sirloin and made the Pasta With Roasted Pepper and Manchego Pesto but only used 1/2 of the hamburger so I decided to make some burritos with the left over. that was good but I thought what else so I decide to make some instant pot chili with beans which were added after it had all cooked. Lyn has a friend, Richard, who is great at making several meals out of one. I said this is Richard approved. I also tried to crisp the burrito rather than have is a a soft shell. crisping under broiler ater a light spray of avocado oil proved to be a good thing to do.
If you are interested in trying their organic meat please use my code we can both save some money. Hey, I love ButcherBox and I think you will too! They deliver 100% grass-fed beef, organic chicken, and heritage breed pork directly to your door with free shipping. Not ordering here would be a missed steak! I’m giving you $30 off your first box! You can thank me later..
I usually make a batch and store in jar and use in many dishes.
• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1 ½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
Morale is 1 pound can go a long way. I also have some chili frozen.
I got a red cabbage with my Misfits Market order thinking it would be a small head that I could add to my salads, but it turned out to be huge. I like stuffed cabbage and figure why not. If your interested in trying Misfits use my code (COOKWME-FG1DCQ) that way we can both save some $$. This is a quick, easy and pretty good. I have made other recipes like sweet and sour but I kind of like this one.
- 1 large head purple cabbage
- 3 cups water or unsalted chicken broth
- 1 cup brown rice, cooked and cooled
- 1 ¼ pounds ground sirloin
- 1 egg beaten
- 1 tablespoon garlic powder
- ½ cup chopped onion
- 1 green bell pepper, seeded and diced
- 2 teaspoons ground sage
- 2 teaspoons Italian seasoning (optional)
- Sea salt and black pepper
- 2 ½ cups low-sodium marinara sauce (my mother in-law used to use tomato soup)
Carefully cut or remove 6 large leaves from a head of cabbage—the bigger, the better; they are your vessels in this recipe. Bring a pot of water to a boil, then drop in the leaves. Cook for 2 to 3 minutes, until soft and malleable.
Bring the 3 cups water or broth to a boil, then add the rice. Cover and cook until the farro has softened and can be fluffed with a fork, about 30 minutes. Set aside to cool.
Preheat oven to 400˚F.
In a large bowl, mix turkey, egg, garlic powder, onion, bell pepper, sage, Italian seasoning (if using), salt, black pepper, 2 tablespoons marinara sauce, and rice.
In a baking dish, spread 1 cup marinara sauce over the bottom.
Take a scoop of the meat mixture ( I used my medium ice cream scoop) and roll into a cylinder or ball. Place at the bottom of a cabbage leaf; roll up the bottom, fold in the sides, then continue rolling the leaf to seal. Repeat. Depending on the size of the leaf, I had some left over so I just made small meatballs with leftover and placed in pan. I think they are called porcupine balls, I call it chef’s treat.
Place the rolls side by side on top of the sauce in the baking dish. Pour the remaining sauce over the rolls Cover the baking dish with tin foil and bake at 400˚F for 55 minutes.
You could also use this for stuffed peppers, acorn squash