“I threw this together for supper one night using fully-cooked canned beef, Southeastern Mills gravy mix and potato flakes. All measurements are approximate.. do as much or as little as you like!”

Ingredients
About 3 cups egg noodles
1 4.5 oz package beef gravy mix
2 cups cooked, shredded beef
Prepared mashed potatoes

1. Cook egg noodles according to package directions. Meanwhile, boil water and prepare gravy mix according to package directions.

2. Drain egg noodles; spoon gravy into noodles and add beef. Simmer until heated through. Serve over mashed potatoes.

“My family loves this!”

Ingredients
2 pounds simmering meat (london broil, texas broil, or small chuck roast), cut into bite size pieces
1 onion, chopped and peeled
2 cans of mushrooms, or 1 pint fresh sliced mushrooms
2 Tablespoons steak sauce
1 bag frozen peppers, or 2 chopped fresh sweet bell peppers
2 Tablespoons oil
2 Tablespoons flour
1 cup water
salt, pepper and garlic to taste

1. Put the oil in a large skillet or dutch oven.  Add meat, onion, mushrooms, salt, pepper and garlic; sautee until meat is brown on all sides.  Add the flour and sautee for two minutes, then add water, steak sauce, and tomatoes.  Simmer, covered, on low until sauce thickens . It will look like a very thin tomato sauce, but darker.  Add peppers.   If fresh, simmer 5 minutes, if frozen, two.  Serve over noodles.

(Submitted by Tricia)

Ingredients
1 1/2 cups thick & chunky salsa
1 cup beer or water
1 (6oz) can tomato paste
1 (1.25oz) envelope Taco seasoning
1 (3 pound) boneless beef bottom round roast
1/2 teaspoon each salt & pepper
2 tablespoons peanut butter
1/3 cup chopped cilantro

1. Mix first four ingredients in a 5-quart or larger crockpot.  Rub beef with salt & pepper; add to crockpot; spoon some sauce mixture over top.

2. Cover and cook on LOW 8 to 10 hours or until beef is very tender.

3. Remove to a cutting board.

4. Stir peanut butter and cilantro into sauce.

4. Slice meat against the grain; serve with the sauce.

(Submitted by Stacy)

Ingredients
For the steak:
2 pounds tri-tip steak, cut into large chunks
1 cup water
1/4 cup anejo tequila
1 clove garlic, minced
1 serrano chile, diced
Kosher salt and freshly ground black pepper

1. For the enchiladas:
5 (7-ounce) cans tomatillo sauce
1 1/2 cups tomato sauce
1 pound pepper Jack cheese, grated
3 (15 1/2-ounce) cans black beans
1 (7-ounce) can diced chiles
2 dozen flour tortillas

1. One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.

Make the enchiladas:
1. Preheat oven to 350 degrees F.

2. Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.

3. Heat the black beans in another saucepan.

4. Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in two 9×13 baking pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.

5. Cover with foil and bake for 15 minutes. Serve immediately.

(Submitted by Chad Adams)

Ingredients
8 pieces of round steak, sliced 1/8″ thick, tenderized
Dill pickles, sliced lengthwise into 8 thin pieces
Green onions, sliced lengthwise (replace with regular onions if desired) Bacon, cooked, reserve some grease
Mustard
Salt & pepper
Egg noodles, cooked & drained
Butter
Basil

1. Preheat oven to 350 degrees (F)

2. Rub desired amount of mustard on one side of each round steak.  Salt & pepper as desired.  Lay piece of onion, pickle and bacon on each round steak, roll up.  Restrain with a toothpick or tie each end with thread.

3. One at a time, cook meat rolls in hot bacon grease, slowly but constantly turned until browned.  Place browned meat rolls in 9×13 pan.  Pour remaining grease over rolls.  Put extra onions, pickles or bacon on top, if desired.  Bake for about an hour, or until heated through.

4. Melt butter in egg noodles and add desired amount of basil.  Serve with meat rolls.

(Submitted by Webmaster)