Hamburger Stroganoff

This recipe has been missing since the fire in 2014!!!  I finally got to the end of the boxes from the fire and there it was!!   One of my favorites!!!  

Hamburger Stroganoff

Brown 1 lb. hamburger with 1/2 c. chopped onion and a generous sprinkle of Lawry's season salt.

Add:  2 c. sour cream

1 can cream of mushroom soup

1/2 to 1 c. milk or cream (enough to make it creamy)

Cook 8 c. (1 lb.) fancy cut egg noodles.  Drain and add to the sauce mixture.  Cover with grated cheese.  Serve.  

For 75 servings   (RS Progressive Dinner)

10 lb. hamburger

8 - 16 oz. sour cream

10 can cream of mushroom soup

4 to 6 c. cup milk or cream

6 lb. fancy cut egg noodles

4 lb. grated cheese 

Dutch Oven Hamburger Stroganoff

 A favorite for camping.  Makes a great one dish meal anytime.  I have been modifying this for years.  I have finally come up with a version Steve likes!!

Dutch Oven Hamburger Stroganoff

1 1/2 lbs. hamburger + 1/4 c. water

1-2 t. Lawry's season salt 

1 c. diced onion

3 cloves garlic

1 T. dried parsley

1/4 c. flour

4 c. egg noodles, uncooked

3 T. beef bouillon mix

3 c. water

1 c. sour cream or greek yogurt (more if needed)

2 c. grated cheese

Heat about 30 briquettes.  

Brown hamburger in 10" or 12" dutch oven with 1/4 c. water.  Once it starts to brown add the onion, garlic, season salt and parsley. Once the meat is all browned stir in the flour. Spread the egg noodles over the meat mixture. 

Mix together the bouillon mix and water.  Pour it over the egg noodles.  Put the lid on the dutch oven and place 16 hot briquettes on top of the lid and 8 briquettes around the bottom.  Cook for 30 minutes turning at least once (turn the whole dutch oven 1/4 turn clockwise and then turn the lid 1/4 turn counter clockwise).  After 30 mintues remove the lid and stir.  If the noodles are mostly done, then stir in the sour cream and sprinkle the grated cheese over the top.  Cook 10 more minutes.  Remove from coals and serve.  

If you need to serve more.  Add more noodles and water, until the noodles are mostly covered.  

If you don't want to cook it using briquettes you can put this in the oven at 350.  

Instant Pot Cheesy Hamburger and Potato Soup

Today was cold and rainy and we have lots of hamburger and potatoes, so I came up with this.  

Instant Pot Cheesy Hamburger and Potato Soup

1 lb. hamburger

1 c. chopped onion

4 cloves of minced garlic

4 c. water

1 T. beef bouillon

4 c. diced potatoes

1 t. paprika

1 t. parsley

1 t. salt

1/2 t. pepper

1 1/2 c. grated cheddar cheese

1 c. cream or milk

1 T. cornstarch or regular clear jel

1 T. water

Brown hamburger on saute, add in onion and garlic.  Add water, bouillon, potatoes, and seasonings.

Cook for 5 minutes at high pressure and 5 minutes natural release.  

Return to saute mode.  Stir in the cheese until melted.  Stir in the milk.  Stir together the cornstarch and water and add to the soup.  Cook until thickened, about 3 to 5 minutes.  Serve.  

Salisbury Steak

My version of Salisbury Steak.  

Salisbury Steak in the Air Fryer

1 lb ground beef

1/2 c. bread crumbs

1 egg

1/2 c. diced onion 

1 t. salt

1/2 t. pepper

1 tsp granulated garlic

1/2 t. dried oregano

1 T. Worcestershire sauce

1 t. mustard

1 T. ketchup

1/4 cup barbecue sauce (1T. per pattie)  or to taste

Preheat air fryer to 325 for 5 minutes.

In a bowl, combine the ground beef, bread crumbs, egg, onion, salt, granulated garlic, oregano, ketchup,  mustard, Worcestershire sauce. Mix well.

Form the ground beef mixture into 4 large oval shaped patties.

Place patties inside of the air fryer and cook at 325  for 8 minutes.

Open the air fryer and brush the steaks with barbecue sauce on all sides. Cook for an additional  5-7 minutes or until fully cooked to 160 degrees.

Serve over mashed potatoes or with some veggies on the side.

Notes:

Can serve with brown gravy if you don’t like it with bbq sauce.

There is no need to flip the steak patties during air fryer cooking.

Hamburger Casserole

Sue Grunig made this for us while fishing at CJ Strike.  

Hamburger Casserole

Brown in a Cast Iron Deep Skillet:

1 lb. hamburger

1 c. chopped onion

Add:

4 c. diced potatoes

1 c. diced peppers (optional)

Salt and pepper

Mix together and pour over the meat mixture:

1 c. milk

2 t. corn starch

Cover and cook for 15 minutes over medium heat.  Top with grated cheese and bake at 350 for 15 to 20 minutes.  

Instant Pot Beef Stroganoff

I used to have a great stroganoff recipe that hasn't resurfaced since our fire.  I wanted an Instant Pot version so I tried to remember what was in my old favorite recipe and came up with this.....

Instant Pot Beef Stroganoff

1/2 c. water

1 lb. hamburger

1 c. diced onion

2 t. granulated garlic or 2 minced garlic cloves

2 t. season salt

1/2 t. pepper

10.5 oz. cream of mushroom soup

4 to 6 c. beef broth or water

1 T. worchestershire sauce

1 T. beef bouillon

1 T. parsley flakes

6 to 8 c. egg noodles

1 1/2 to 2 c. sour cream 

Press Saute and add 1/2 c. water and hamburger and cooked until browned.  

Add onion, garlic and seasonings and saute a few minutes more.  

Add soup, broth, worchestershire sauce, bouillon, parsley and noodles.  Make sure all the noodles are covered with liquid, if they aren't add some more.  

Press cancel to turn off Saute and then press manual and set for 4 minutes.  Do a quick release.  Stir in the sour cream and serve.  If it is too liquidy, return to saute for a few minutes until it thickens up.  

Instant Pot Meals during Covid-19 Isolation

I put these meals together for Chris & Larissa while they are away at Primary Children's Hospital with baby Daxton.  They said they were very helpful and amazing.  Here is the print-out I sent with it.

Kimball Family Emergency Meals to avoid the Corona Virus & get our precious Daxton well!  J

Instant Pot Chicken and Rice Taco Bowls

1 ½ lbs. boneless skinless chicken breasts (there should be a Ziploc bag of chicken in your freezer)

15 oz. corn, do not drain

15 oz. black beans rinsed and drained

1 pt. salsa

Ziploc baggie of stuff:  (¼ c. taco seasoning +2 T. chicken bouillon +1 ¼ c. white rice)

1 ½ c. water

Toppings: Cheese, Sour cream, Lettuce, Green onions, Taco sauce – whatever you like!

Tortillas for serving – optional (at our house this is mandatory) THERE IS A PACKAGE IN YOUR FRIDGE

 Add all ingredients in the order listed.  Make sure the rice is completely covered with liquid – if it isn’t add a little more water.

Set to sealing.  Cook on Manual/Pressure Cook for 8 minutes.  Natural Release for 12 minutes and then release remaining pressure.  Remove lid and gently fluff the rice with a fork – you are not stirring just fluffing.

Replace the lid and let rest for 5 minutes.  Then slide the rice to the side and find the chicken and shred it and stir it back into the rice mixture.  Serve with the toppings of your choice in a bowl or on a tortilla.

WaaaaaLaaa!! Dinner is Ready!! Hope you like it!!! J

Instant Pot Chicken & Rice

Set Instant Pot on Saute and add 2 T. oil.

Cut up into 1 inch pieces  - 1 ½ lbs. Chicken (there should be a Ziploc bag in your freezer). Add this to the pot and stir.

Then add and continue to stir on Saute

 Ziploc baggie of seasonings (1/4 c. minced dry onion + 1 t. salt + 1 t. pepper +2 T. chicken bouillon + 2 t. granulated garlic)

Add:

1 can cream of chicken soup

2 c. white rice

2 ½ c. water

1 bag of frozen veggies

Hit cancel to stop the Saute cycle.  Then set to sealing and cook on Manual/Pressure Cook for 8 minutes. Do a Quick Release.  Stir and serve.  Top with grated cheese if you wish (Steve does – I do not) 

Enjoy!!!  Hope it’s been a good day!! J

Taco Pasta in the Instant Pot

1 lb. Hamburger (in freezer)

Ziploc Bag of Seasonings = (1/4 c. minced dry onion + 3 T. taco seasoning + 2 T. beef bouillon)

16 oz. tomato sauce

15 oz. black beans, drained

15 oz. corn, no need to drain

1 lb. bowtie pasta or medium shells

4 c. water

1 1/2 c. shredded cheese (cheddar, mexican blend or cheddar jack)

Set instant pot to Saute and brown the hamburger and add ziplop bag of seasoning.  Stir in sauce, beans, corn, pasta and water.  Press Cancel to stop the Saute cycle.   Place lid on Sealing.  Set to manual.pressure cook for 5 minutes.  Quick Release to vent pressure.  Remove lid.  Top with cheese and set lid on for a minute or two until the cheese is melted.  Serve with desired toppings, such as, sour cream, taco sauce, etc.

Come and get it!!!! Dinner is Ready!!! Love to all!!!!  J

If you need more……let me know……..Aunt Karla

Instant Pot.....Homemade Hamburger Helper

Never any left.....a family favorite!!

Instant Pot.....Homemade Hamburger Helper
1 lb. hamburger
1 T. onion powder or 1/4 c. diced onion
1 T. garlic powder or 3 cloves minced garlic
1 t. season salt
1/2 t. pepper
3 1/2 c. elbow macaroni OR 5 c. egg noodles
3 c. beef broth or water with 1 T. beef bouillon
1 c. milk or cream
2 c. grated cheddar cheese
Saute hamburger and seasonings, until meat is browned.  Add macaroni/noodles and broth and stir well.
Cook on manual high pressure for 5 minutes.  Do a quick release.
Return to saute setting and stir in milk and cheese.  Stir until cheese is melted. Serve.

Goulash......in the instant pot

Goulash

1 lb. hamburger
1 large onion, diced 
3 cloves garlic, minced

1 c. red and/or green peppers

1 t. salt

1/2 t. pepper
26 oz. spaghetti sauce
30 oz. diced tomatoes
1 T. Italian seasoning
3 T. worcestershire sauce
4 c. elbow pasta
3 c. water

2 bay leaves

Parmesan and/or Cheddar Cheese, grated

Saute in instant pot:  hamburger, onion, garlic, salt & pepper.  Drain if needed.  

Stir in tomato sauce, diced tomatoes, Italian seasoning, worcestershire sauce, water, pasta, and bay leaves.  

Set instant pot to high pressure for 4 minutes.  Quick release when done.  Remove bay leaves and top with cheese.  Serve.  

Hamburgers.....

For the 4th of July we grilled up some burgers.  This is how I did them.....

4 lbs. lean hamburger

1 1/2 c. Monterey Cheese, grated

1/2 c. onion puree

2 t. season salt

1/4 c. worcestershire sauce

Mixed with mixer.  Formed into patties, using 1/2 c. hamburger mixture.  Made 20 patties.  

Crunch Wrap Supreme

Crunch Wrap Supreme
1 lb. ground beef
1 packet taco seasoning
6 large flour tortillas (king size if you can find them)
6 tostada shells
1 jar queso cheese dip (or nacho cheese)
1 cup sour cream
2 cups shredded lettuce
1 cup diced tomatoes
1 cup shredded Mexican cheese blend
cooking spray

In a large skillet brown the ground beef over medium-high heat. Drain off any excess grease. Add taco seasoning and water and cook according to the packet directions on the taco seasoning.
In a small pan warm the nacho cheese sauce over medium-low heat, stirring occasionally. You can also warm it in a microwave safe dish. Place the tortillas onto a microwave safe plate, top with a moistened paper towel. Microwave for about 30 seconds to warm the tortillas.
Lay out a tortilla onto a flat surface. Spread a layer of taco meat that is about the size of a tostada shell onto the center of the tortilla. Top with some of the queso cheese sauce. Place the tostada shell over the sauce. Spread a thin layer of sour cream over the tostada shell. Top with some lettuce, diced tomato, and a layer of the shredded Mexican cheese blend.
To fold the tortilla, start with the bottom of the tortilla and fold the edge to the center. Continue folding using this method going all the way around the tortilla in a clockwise or counter clockwise direction. Fold until the tortilla is completely folded over. If you are not using king size-tortillas and there is a spot open in the middle-- simply cut a circular piece off of another tortilla and place it over the spot on top and refold the crunchwrap so that it is fully covered.
Spray a large skillet with cooking spray. Heat the skillet to medium-low heat. Place the crunchwrap seam-side down into the skillet and cook until it is browned on the bottom. Flip the crunchwrap over and cook until it is browned on the other side. Repeat this process until all of the crunchwraps are wrapped and cooked.

Could also use......refried beans, salsa, or whatever you like......

Jambalaya

A favorite recipe from Cindy Vickery....

Jambalaya
1 lb. ground beef
½ cup chopped onion
½ cup chopped green bell pepper
1 clove garlic – minced
1 tsp. salt
Sprinkle of pepper
¼ - ½ tsp. thyme (to your taste)
1 can tomato soup
1 soup can of water
2/3 cup uncooked rice

Brown beef lightly (drain). Stir in next 8 ingredients one at a time. Mix well, sprinkle rice over top. Cover skillet, cook until steaming. Reduce heat to low, cook for 35 minutes. Do not uncover during cooking. Stir well before serving.

Mexican Tortilla Casserole

MEXICAN TORTILLA CASSEROLE
1 lb. hamburger
1/2 c. diced onion
2 T. taco seasoning
2 c. shredded cheddar cheese
1 can refried beans (they spread easier if you warm them in microwave)
1 c. cooked rice
1 c. corn (DRAINED)
4-5 large flour tortillas
1 c. thick & chunky salsa 

Spray a spring form pan or casserole with cooking spray.
Brown ground beef ,and onion and drain.
Add taco seasonings and continue cooking to heat through.n
1st layer-  tortilla in bottom of baking dish and spread 1/3 of refried beans on it ,top with 1/3 of the meat and sprinkle on some cheese .
2nd layer - tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn and cheese
3rd layer -  tortilla, 1/3 beans ,1/3 meat, cheese
4 layer - tortilla, beans, meat, corn, rice, salsa and cheese

Bake covered with foil at 350 for about 40 minutes uncover and bake 10-15 minutes longer. Let sit 5 minutes before cutting . Serve with sour cream, diced onion and shredded lettuce if desired

Homemade Cheesy Hamburger Helper

Dinnertime since the fire is kinda haphazard......the other night Steve said, " I think you need to buy some hamburger helper." Maybe that is a clue as to just how bad dinnertime has really been. Since I didn't want to go buy a box of hamburger helper.....I came up with this......

Steve did love this and said, "You need to make this again, it is way better than the stuff in a box".

Homemade Cheesy Hamburger Helper
1 lb lean hamburger meat
1 pkg taco seasoning (2 T.)
1 can Rotel tomatoes and green chilies or petite diced tomatoes (I used 10 oz. salsa)
2 cups beef broth or water (I used 1 1/2 c.water & 1 T. Kitchen Bouquet)
1 cup elbow macaroni (I used 1 1/2 c.)
Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Meanwhile, make the cheese sauce….

2 Tablespoons butter
2 tbsp flour
3/4 cup milk (or cream)
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper
Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.