Cajun Stroganoff

Cajun Stroganoff

My own creation, adapted from a recipe given to me by Tracy Booker

1 lb steak (any ole steak will do)

Creole/Cajun seasoning (we love Tony Chachere’s)

2 cans (10 1/2 ounce) condensed french onion soup, undiluted

1 cup beef gravy

2 cans (4 ounces) mushroom stems and pieces, drained

2 Tbsp all-purpose flour

2 Tbsp water

Sour cream

Hot cooked noodles

Season beef with Cajun seasoning to taste. In a large skillet, fry meat over medium heat until desired doneness. You may need to add a little butter to the skillet. Slice meat and return to pan. Stir in the soup, gravy and mushrooms. Bring to a boil. Reduce heat; cover and simmer for five minutes.

In a small bowl, combine flour and water until smoother: stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sour cream to taste (usually about 1 cup) Serve over hot cooked noodles. If you like things really spicy, slice beef, then season with Creole, then cook.

Pioneer Woman's Favorite Enchiladas

PW’s Favorite Enchiladas

From Pioneer Woman

THE SAUCE
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

THE MEAT
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt

Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

TORTILLAS
10 to 14 corn tortillas
½ cup canola oil

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.

ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro

Preheat oven to 350 degrees.

Pour ½ cup red sauce in bottom of baking pan. Spread to even out.
Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.

Beef 'n Bean Enchiladas

Beef ‘n’ Bean Enchiladas
from Quick Cooking magazine

3 Tbs. flour
1 tsp. salt, divided
1/4 tsp. paprika
1-1/2 c. milk
1 can (10 oz.) enchilada sauce
1 c. shredded cheddar
1 can (2-2/1 oz.) sliced olives, drained
3/4 lb. ground beef
1 medium onion, chopped
1 can (9 oz.) bean dip
1 can green chilies
1/8 tsp. pepper
1 large tomato, seeded and diced
9 corn tortillas (6 in.), warmed

Combine flour, 1/2 tsp. salt, paprika, milk, and sauce until smooth. Microwave, uncovered, on high for 2 minutes; stir. Cook 4-5 minutes longer or until thickened, stirring every minute. Stir in cheese and olives; set aside.
Cover and microwave beef and onion on high for 5 minutes or until meat is no longer pink; drain. Stir in bean dip, chilies, pepper and remaining salt. Spoon about 1/3 c. meat mix and 1 Tbs. tomato down center of each tortilla; roll up tightly.
Place enchiladas seam side down in and ungreased 11x7 microwave-safe dish. Top with sauce. Microwave, uncovered, on high for 10 minutes or until bubbly around edges, rotating dish twice.
(This recipe uses an 850-watt microwave)

To Die for Croak Pot Roast

To Die For Crock Pot Roast
found somewhere on the internet...

1 beef roast, large enough to fit in your crockpot
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1/2 C. warm water

Place roast in crockpot. Mix all three envelopes and sprinkle on top of roast. Pour water in the bottom of the crockpot. Cover and cook on low 6 to 7 hours.Note: Can use half of seasoning packages without jeopardizing the taste. Also you can add more water at end for more gravy.

My note: I always double the gravy mix, then add some water at the end. The veggies have a nice coating on them, but it's nice to have extra for when you smoosh the potatoes!