Venison French Onion Casserole - Killin' it in the Kitchen
Venison French Onion Casserole
- 1 lb. ground venison
- 2, 21 oz. cans of cream of mushroom soup
- 1, 16 oz. tub of Dean's French Onion Dip
- 12 oz. of cooked egg noodles
- 2.8 oz. French's Crispy Fried Onions (or 1 container)
- Bake at 350 degrees for 30 minutes, or until golden brown and bubbling!
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Country Style Beef Stew. My grandmother's recipe.
I usually make this stew either in a fast cooker or slow cooker, but today I want to show you how to make it in just the oven.
My grandmother used to make this stew quite often and it was cooked in traditional Russian stove. This stove was heart and soul of country living. It made food, baked bread and also gave heat in a winter days to warm up the house.
COUNTRY STYLE BEEF STEW
Ingredients:
2 lb stew meat
2 large onions
1 cup beef stock(or water)
1 cup tomato puree
3 tbsp clarified butter(ghee)
4-5 cloves minced garlic
salt, pepper to taste
1 tsp coriander
1 tsp paprika
½ tsp chili pepper
1 bay leaf
Best cuts of beef for stew: chuck, sirloin, short ribs(boneless)
This dish is made entirely in the oven and does not require any precooking.
The secret is in the temperature of your oven.
Add all ingredients to a cast iron Dutch oven.
Place in the oven(uncovered) at 350°F(180°C) for 1 hour.
Mix it and cover it either with lid or foil.
Lower the temperature of your oven at slow cooking temperature of 220°F(120°C) and cook for 3-4 hours.
Total cooking time would be 5 hours and will result in thick and full of flavor sauce and very tender meat.
Serve with mashed potatoes or noodles.
Vegetables like: carrots and mushrooms can be added at last 1 hour of cooking time.
Enjoy!
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Shepherd’s Pie
Y’all, this shepherd’s pie is comfort food for sure. Creamy mashed potatoes, ground beef, mixed veggies and a dreamy, rich gravy make this a warm and hearty meal. This recipe makes enough for a large family or divide it, like I did, and share with a friend!! I hope you make this soon and love it as much as I do!!
For the mashed potatoes:
2 pounds of russet potatoes
1/2-3/4 cup of milk
3-4 TBSP butter at room temperature
1/2 tsp salt
1/4 tsp pepper
For the filling:
2- TBSP olive oil
1 small onion, diced
1- carrot, peeled and diced
1- cup of chopped mushrooms
1-2 tsp minced garlic
1-1/2 pound ground beef, or meatloaf mix( ground beef, pork and veal)
1- tsp salt
1/2 tsp pepper
2-3 TBSP flour
2- tsp tomato paste
1- cup beef broth
2 - tsp Worcestershire sauce
1- tsp dried rosemary
1- tsp dried thyme
1 can (15-oz) corn, drained
1/2 cup or so, frozen peas
Start by making the mashed potatoes. Peel and chop the potatoes and place in large pot of water. On Med- high heat bring the potatoes to a boil and add 2 tsp of salt to the water and boil the potatoes for about 25 minutes or until fork tender. Once the potatoes are done, drain them and return them to the pot. Add you butter and milk and mash with potato masher until thick and creamy. Add your salt and pepper to taste and stir. Place a lid on the pot and set aside while you make the filling.
For the filling: Place olive oil in a large Dutch oven or deep sauté pan and set over Med heat. Once the oil shimmers, add onion and carrot and sauté for a couple of minutes. Then add the mushrooms. Cook another 3-4 minutes and then add the garlic. Cool about 45 seconds and then move the veggies to the sides of the pot. Add your ground beef and salt and pepper and stir to break up meat. Cool until all the meat is browned and no pink remains, 4-5 minutes. Sprinkle the meat with the flour and stir to coat the meat. Continue cooking for about 1 minute or so, just to cook off the flour taste. Add the tomato paste, beef broth, Worcestershire sauce, rosemary and thyme and stir to combine. Bring to a boil, then reduce heat and let simmer, stirring occasionally for about 10 minutes or until thickened. Add corn and peas to beef mixture and stir. Spread the mixture into a 9x13 baking dish (I used 2, 8x8 pans) and top with mashed potatoes, spreading evenly. I sprinkle a little Parmesan cheese on top. Place you baking dish on a rimmed baking sheet, to catch any bubbling over, and place in a preheated oven and bake for 25 min or until potatoes are lightly browned. Let cool about 10 minutes before serving. Serve with a biscuit and enjoy!!!
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Onion gravy – How to make the best Onion Gravy – THICK GLOSSY with ONIONS!
An onion gravy should be Thick, Glossy and have onions in! How many times have you had a watery gravy with a couple of bits of onion in? I will show you how to make the best onion gravy with perfect result every time!
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
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Ingredients
2 onions
½ tbsp brown sugar
1 tbsp unsalted butter
1 tbsp oil
2 cups of beef stock – made from cubes – stock – granules
2 tbsp flour
1 tsp Worcestershire sauce
½ tsp salt
½ tsp black pepper
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A Sunday Dinner that brings back fond memories of my Mom' s Sunday Dinners!
How to cook heart warming meals that bring back memories of my childhood. Try these delicious recipes, first the Vadilia Chicken , a combination of tender seared chicken drums and thighs smothered in peppers , onions , celery and sweet tangy Vidalia Onion sauce, Double Dirty Rice, creamy. buttery Lima Beans and sweet buttery Cornbread! What a delicious treat to sit down to! PRECIOUS MEMORIES, how they linger always near me. (J.B.F. Wright) Come on in!1????????????????????????????????????????????
10+ Holiday Main Dish Recipes
Hi everyone today we are doing a second recipe compilation. These are for main dish ideas, these are recipes from years past so if they look familiar that could be why! Hope you enjoy.
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TIME STAMPS *all meals are vegan
1. 0:00 Slow Cooker Sausage & Potato Soup
2. 2:53 Sheet Pan Lemon & Rosemary Tofu
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7. 22:15 Vegan Wellington
8. 27:30 Vegan Chick’n Pot Pie
9. 33:33 Vegan Baked Ziti
10. 36:32 Tofu Cutlet & Gravy
11. 40:33 Lentil Shepherd’s Pie
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