Saturday, September 15, 2018

Leader Enterprise - September 12, 2018 - Hearty dishes for Fall




There’s a chill in the air, the leaves will soon begin to change, and pumpkins and gourds are starting to show up hither and yon.  Sure signs that fall is 'falling'.  As the world around us cools and changes, the aromas in our kitchens change too. Apple, pumpkin, caramel and spices float through the air.  I love Fall for many reasons, but especially for the hearty soups and stews that make their way to our tables. So I wanted to share some "Comfort food" to help warm and fill your bellies this time of year. 


SHORTCUT BEEF STEW

1 Tb. vegetable oil
1 lb. boneless beef sirloin steak, 3/4" thick, cut into 1" pieces
1 can (10.75 ozs.) tomato soup
1 can (10.75 ozs.) condensed french onion soup 
1 Tb. Worcestershire sauce 
1 bag (24 ozs.) frozen vegetable blend for stew (or 5 c. mixed vegetables) 

In a Dutch oven, heat oil over medium high heat.  Add beef; cook until well browned, stirring often.  Discard any fat. Stir the soups, (rinsing cans with a little water to add to stew)  Worcestershire and vegetables into the pan and heat to a boil.  Reduce heat to low.  Cover and cook for 10-15 minutes or until beef is cooked through and vegetables are tender. Thicken sauce with a little flour/water mixture if desired. Serve with biscuits for a fine meal. 

CROCKPOT BEANS 'N' KRAUT STEW

2 c. diced raw potatoes
2# sauerkraut, undrained
1# kielbasa, sliced or diced
1/4 c. water
1 can (15 ozs.) northern beans, slightly drained
1 can (15 ozs.) pork and beans, undrained
2 - 3 Tb. brown sugar

In 4 or 5 qt. crockpot, layer potatoes, sauerkraut, kielbasa and water, then beans. Sprinkle brown sugar over all. Cover; cook on high for 3 - 4 hours, or until potatoes are done. Stir a few times during cooking. Serve with cornbread for a filling meal that will delight your family. 

CROCKPOT FAMILY-FAVORITE CHILI 

2# lean (at least 80%) ground beef
1 large onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
1 (28 ozs.) can diced tomatoes, undrained
1 (16 ozs.) can chili beans in sauce, undrained
1 (8 ozs.) can zesty tomato sauce
1 c. favorite salsa 
(Or just use 15 ozs. tomato sauce and no salsa)
2 Tb. chili powder
1-1/2 tsp. ground cumin
1/2 tsp. salt & pepper, each 
(I used chili seasoning packet and eliminated these spices) 

In large skillet, brown beef and onion; drain. In 3 - 4 qt. slow cooker, mix beef, onion and remaining ingredients. Set your slow cooker on low for 6 - 8 hours, or high for 3 - 4. Serve with grilled cheese sandwiches for a perfect meal. 

AMISH CHEESEBURGER SOUP

1 lb. ground beef
8 Tb. butter, divided
1-1/2 c. carrots, roughly chopped
1-1/2 c. celery, sliced
1 sm. onion, chopped
fresh parsley, snipped, to taste
basil, to taste, optional
6 c. chicken broth
8 c. peeled and cubed potatoes
1/2 c. flour
salt & pepper, to taste
3 c. milk 
3/4 lb. Velveeta cheese, cut into cubes
1 - 16 ozs. container sour cream

In skillet over medium heat, cook ground beef. Drain; set aside. In large stockpot over medium heat, melt 2 TB. butter.  Add carrots, celery, onion, parsley; saute until tender, about 10 minutes.  Add chicken broth and potatoes; reduce heat to a simmer and cook until potatoes are tender.

While they are cooking, make the roux: In saucepan, melt remaining butter over medium heat. Add flour, salt and pepper. Whisk until bubbly and smooth, about a minute.  Slowly add milk, stirring constantly until thickened.  Add velveeta and stir until smooth and melted through. Add to broth and veggies.

Turn heat to low and add beef. Stir in sour cream just before serving. When reheating, be careful not to boil as sour cream will curdle. A marvelous family meal - yields 10 servings.

I'm beginning to learn that it is the sweet simple things of life which are the real ones after all. - Laura Ingalls Wilder

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