Chris’s Steak Soup
1 1/2 pounds lean ground beef, browned
2 cups diced onions
1 cup each carrots and celery, diced
1 tablespoon minced garlic
4 potatoes, diced
2 cans chicken broth
1 cup red wine
1 can crushed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon red pepper sauce
1/2 teaspoon black pepper
1/4 cup butter
1/2 cup flour or cornstarch
Brown ground beef in Dutch oven over medium high heat. Add onions, carrots, celery and garlic. Cook 1 to 12 minutes until vegetables are softened. Then add potatoes, wine, broth, tomatoes, Worcestershire sauce, red pepper sauce and pepper. Bring to boil. Reduce heat, cover and simmer 15 to 45 minutes to blend flavors.
Meanwhile, melt butter in small saucepan then stir in 1/2 cup flour. Cook over medium?high heat, stirring until deep brown. Whisk into soup; cover and simmer 15 minutes more.
Fruit Of The Vine Stroganoff
2 pounds ground beef
1 cup chopped onion
1 cup chopped mushrooms
1/2 cup butter
1/2 cup dry red wine
1/2 to 1 cup water
1 1 /2 cups sour cream
Brown ground beef and onions. Saute mushrooms in butter. Add to ground beef and onion. Add wine and water. Simmer for 4 to 5 minutes, stirring occasionally. Add sour cream just before serving (do not boil).
Serve over cooked noodles.
Easy Tamale Loaf
1 pound ground beef
1 can olives, sliced (optional)
1 can cream style corn
3/4 teaspoon each salt and pepper
1/2 teaspoon chili powder
1 onion, chopped
1 can tomato sauce
1/2 cup cornmeal
Brown ground beef with onion in skillet, stirring until crumbly; drain. Mix in 1/2 cup water and remaining ingredients. Pour into casserole and bake at 350 degrees F for 1 hour.
