Tag Archives: Worcestershire sauce

Hamburger Goulash

This hamburger goulash is going to be a staple in your home…GUARANTEED! Please enjoy!

Serves: 6

Prep: 5 minutes; cook time: 30 minutes

Here’s what you’ll need:

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2 pounds ground beef

1 onion, chopped

2 cups water

3/4 cup ketchup

2 Tbsp Worcestershire sauce

2 tsp paprika

2 tsp sugar

1 tsp salt

1/2 tsp ground mustard

1/4 tsp garlic powder

2 Tbsp all-purpose flour

1/4 cup cold water

Directions:

In a Dutch oven, cook beef and chopped onion over medium heat until meat is no longer pink; drain…. by the way…we LOVE ONIONS!!

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Add the water…..

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Ketchup…..

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Worcestershire sauce…..

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Paprika…..

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Sugar…..

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Salt…..

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Ground mustard…..

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Garlic powder…..

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Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.

In a small bowl, combine flour and cold water until smooth…..

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Stir into the meat mixture…..

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Bring to a boil and stir for 2 minutes or until thickened. Serve with pasta of your choice! We chose to use small shell pasta!

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This was his second bowl! 🙂

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Hamburger, Macaroni, & Bean Soup

It’s only 16 degrees here today and all I have thought about is SOUP! I have some ground beef thawing in the fridge and yet I was craving soup for dinner. I looked through my soup and stew cook books and found one comfort food that was at the top of the list. This soup is great for those families that are hustling and need a hearty meal that doesn’t take all evening to prepare. The kids will love it too! Enjoy!

Makes: 6 servings

Here’s what you’ll need:

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1 pound lean ground beef

3/4 cup chopped onion

1 garlic clove, minced

1/2 bell pepper, seeded and chopped

1 (14.5 oz) can diced tomatoes with juice

6 cups beef broth or beef stock

1 tsp worcestershire sauce

1 (5.5 oz) can V8 vegetable juice (optional)

1/2 tsp dried basil leaves

1 Tbsp taco/chili seasoning

1 tsp salt

black pepper to taste

1 cup uncooked elbow macaroni noodles

1 (15 oz) can drained and rinsed kidney beans

Directions: 

In a large pot over medium heat, combine and cook beef, garlic, bell pepper, and onions until beef is cooked through (no longer pink) and the vegetables are tender (about 10 minutes)…..

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Add taco seasoning…..

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Add remaining ingredients and bring to a boil…..

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Reduce heat and let simmer, uncovered and stirring occasionally until macaroni is tender and flavors are blended, 15-20 minutes (this is where you’d add the V8 juice if desired)…..

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Cover and keep warm over low heat until ready to serve.

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We served ours with garlic bread…Mmm!

**You can also omit the kidney beans if you prefer beanless soup. 🙂

Barbecue Chicken Tacos

I had three chicken breasts sitting in my fridge for 2 days (still frozen) and had no idea what to do with them. I looked through my cookbooks and looked through my blog to decide what else to do….something out of my ordinary, that’s when I came up with Barbecue Chicken Tacos! I know it has been done before but most people use bottled BBQ sauce, throw in the chicken, and call it a day. I didn’t. I made a sauce that has a little tanginess to it and it is very good….it compliments well with the soft flour tortillas and the garnishes. Hope you enjoy!

Makes: 6 tacos (8-inch)

Here’s what you’ll need:

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3 boneless, skinless chicken breasts (or 1-2 pounds of boneless chicken)

1 (8 oz can) tomato sauce

1/4 cup fresh lemon juice

1 Tbsp butter

1 tsp lemon zest (optional)

1 Tbsp Worcestershire Sauce

1 tsp onion powder

1/2 tsp black pepper

1/2 tsp cayenne pepper

1 garlic clove, minced

Directions:

Combine all ingredients except chicken, in a large saucepan. Simmer over low-medium heat for 10-15 minutes….

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Add chicken, cover and cook over medium heat for 45-55 minutes (if chicken is frozen), turn chicken over 1/2 way through cooking time…

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Once cooked (internal temperature should read 165 degrees), remove chicken from saucepan (keeping the sauce in the pan), using 2 forks begin shredding chicken and add back to the sauce…

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Mix shredded chicken in the sauce and let sit on low while you cut up the toppings (garnishes)….

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For garnishes (toppings), we used:

  • Green Bell Pepper
  • Cheese (shredded)
  • fresh tomatoes, diced
  • green onions, slilced
  • 8-inch flour tortillas

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Place the chicken and the garnishes inside the tortillas and fold over (or wrap up) and Enjoy!

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These are also great as quesadillas! 🙂

Beef Stew w/Beer and Paprika

It’s that time of year again and my cravings for comfort foods are on the rise. This comfort food had Josh and I all excited and let me tell ya, this recipe did not disappoint us at all. The taste buds were just as excited as we were. Please enjoy this recipe, I changed a few things but over all, it was definitely worth the long cooking time. Please enjoy! I obtained this recipe from the Pioneer Woman.

Makes: 6 servings

Here’s what you’ll need:

3 Tbsp olive oil

1 Tbsp butter

2 lb. boneless stew meat (cut into smaller 1/2 inch pieces)

1 medium onion, diced

2 cloves garlic, minced

1 (12 oz) beer (any kind)

4 cups beef stock

1 Tbsp Worcestershire sauce

2 Tbsp tomato paste

1/2 tsp paprika

1/2 tsp kosher salt

black pepper

1 1/2 tsp sugar

baby carrots (equivalent to 4 whole carrots, peeled)

3-4 new potatoes (depends on size), quartered

Directions:

Heat olive oil and butter in a large pot over medium-high heat. Brown meat and then add diced onions to the large pot. Stir and cook for 2-3 minutes until softened. Add minced garlic and stir for another minute or so.

Pour in beer and beef stock, then add the Worcestershire sauce, tomato paste, paprika, salt, pepper, sugar, potatoes, and carrots.

Cover and Simmer over medium to medium-low heat for 1 1/2 – 2 hours. If stew gets dry, add 1 cup of hot water to replenish liquid. Adjust seasonings as needed. Serve over freshly baked buttermilk biscuits.

**For thicker stews, you can add 2-3 Tbsp cornstarch with cold water and stir until thoroughly dissolved, pour into stew and let boil for 1 minute. The stew liquid will thicken.

Rajun Cajun Crab Dip

This dip is addicting! You have been warned! I had this at a Christmas party a few years ago and it went over fantastically! I like to serve this dip with an assortment of crackers, toasted bread, or even pretzels. I guarantee, you take one bite…..you’re hooked!

Yield: 2 cups

Here’s what you’ll need:

1 package (8 oz) cream cheese, softened

3 garlic cloves, minced

1 Tbsp heavy whipping cream

1 1/2 tsp seafood seasoning (Old Bay’s Seasoning), divided

1 tsp prepared horseradish

1/2 tsp Worcestershire sauce

1 can (6 oz) crabmeat, drained, flaked, and cartilage removed

2 green onions, chopped and divided

3/4 cup shredded monterrey jack cheese

assorted crackers

Directions:

In a large bowl, combine the cream cheese, garlic, heavy cream, 1 tsp seafood seasoning, horseradish, and Worcestershire sauce. Gently stir in the crab and half of the green onions. Transfer to a greased 2-cup baking dish. Bake uncovered at 350 degrees for 23-27 minutes or until edges are bubbly. Sprinkle with Monterrey Jack cheeseand remaining seafood seasoning. Bake 5 minutes longer or until cheese is melted.

Mmm….This dish can also be doubled. When doubling the recipe make sure to use a 1 quart baking dish.

Enjoy!

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