#3529 - Braised BBQ Beef

(by Shirley McNevich)

1 - 3lb. chuck roast
salt
fresh ground black pepper
2 chopped onions
2 TBSP olive oil
1 - 28oz. can crushed tomatoes
1 - 18oz. bottle of your favorite BBQ sauce

In a Dutch oven over medium heat add the olive oil and the chopped onions--cook/stir until onions are see through. Add the chopped tomatoes and BBQ sauce--cook/stir for 10 minutes. Salt/pepper all sides of the roast and place it carefully into the tomato mixture--turn heat back to simmer and place the lid on the Dutch oven. Simmer the roast for 3 hours or until tender. Once roast is tender, remove the roast and put it on a plate. Use a knife and a fork to shred the roast into bite sized pieces. Turn the heat back to medium on the tomato mixture--cook/stir uncovered until mixture is hot and thick. Add the meat pieces to the tomato mixture--cook/stir until meat is hot. Serve on good quality rolls.

#3494 - Beef and Peppers

(by Shirley McNevich)

1 - 2lb. boneless chuck roast (larger if you wish)
2 TBSP olive oil
1 large onion (cut into bite sized pieces/wedges)
1 green bell pepper (sliced into strips)
1 red bell pepper (sliced into strips)
1 orange bell pepper (sliced into strips)
1 yellow bell pepper (sliced into strips)
3 garlic cloves (minced)
2 TBSP butter
1 - 15oz. can stewed tomatoes OR chopped tomatoes
1 TBSP dried basil
1 tsp. white sugar
1 tsp. garlic salt
salt and pepper (to your taste)
cooked riced for serving

Cut the roast into 1/4" strips. In a Dutch oven over medium heat add the olive oil and the meat strips--cook/stir until browned. Place the meat strips in a bowl but leave the drippings in the Dutch oven. Add the butter, onions, all bell pepper strips and garlic to the drippings--cook/stir over medium heat until they start to get tender. Add the stewed tomatoes, basil, white sugar, garlic salt, salt and pepper--stir. Add the beef pieces--cook/stir until boiling. Once boiling, reduce heat to simmer and simmer for 40-45 minutes or until meat is fork tender. Serve over cooked rice.

#2416 - Crockpot Goulash

(by Shirley McNevich)

2 TBSP canola oil
2 lbs. chuck roast (cut into bite sized pieces)
2 onions (chopped)
2 garlic cloves (minced)
1 TBSP paprika
1 TBSP tomato paste (more if you wish)
1 red bell pepper (chopped)
2 cups chicken broth
1 tsp, salt
1/2 tsp. pepper
1/2 cup Breakstone's sour cream
egg noodles

In a skillet over medium heat add canola oil, chopped onions, minced garlic, salt, pepper, chopped red bell peppers and beef pieces--cook/stir until beef is browned. Pour off all the fat but reserve 2 TBSP of the fat. Add the beef mixture and the reserved fat to the crockpot.  Add paprika, tomato paste and chicken broth to the crockpot--stir well. Cook on low (covered) for 6 hours. A few minutes before the 6 hours is up make as many egg noodles as you need--cook/drain according to bag directions. Place egg noodles on plates, then top with the beef mixture and a little sour cream.