Hamburger Mushroom "Helper"

Here is my “recipe” for the homemade helper that is a hit around here. Keep in mind I make a large quanity since I feed a mini-army and Richard likes to take some for leftovers for lunch at work. This is really a throw it together quick without a real recipe so this is what I do, each batch is a little different, but it is always a hit.

3 pounds ground beef (you could subsitute any type/combination of ground meats)
3 pounds of mushrooms, sliced (any type or combination, you can also use canned)
2 Onions, chopped
3 Tablespoons butter
10 cups beef stock (you can use water and boullion cubes too if you need too)
1/4 cup corn starch
1 teaspoon white pepper
1 tablespoon salt (more or less to taste)

In a big dutch over melt butter over medium high heat. Add sliced mushrooms and onions. Cook until the onions are soft and translusent and mushrooms have reduced in size. Add ground meat and brown. Drain and return to pan. Add salt, pepper and beef stock. Bring to a boil. While waiting for the pot to boil, mix cornstarch into some cold water. Once at a boil add the cornstatch mixture and stir until thickened. Cook for about 5 more minutes

Serve over egg noodles or rice.

A married woman must often leave God at the altar in order to find Him in her housework ~~St. Francis of Rome

Share a Recipe Sunday — May 24

It is Memorial Day Weekend! This past year my family has discovered something wonderful that we love to fix. I hope you enjoy it sometime this summer.

Teriyaki Garlic London Broil

2 pound London Broil
1/2 cup Teriyaki Sauce
3 Garlic Cloves, peeled and mined finely
Depending on how much you love Garlic, feel free to up this. I use the jarred version and add about 4 tablespoons.

Into a sturdy Ziploc Bag pour the Teriyaki Sauce and garlic. Zip up and shake well to mix. Add the London Broil to the bag and close. Coat the meat with the mixture and put into your refrigerator. Every couple of hours turn it over to marinate the meat. I marinate mine overnight. You can marinate it for as little as 2 hours.

We cook ours on the grill. Preheat to high, then turn town to medium once the meat goes on. Cook until done for your family, ours takes about 10 minutes on each side. When done remove to plate and let sit for about 10 minutes. Slice thinly and serve.

You can also broil in the oven, cooking and rest the same way as grilling. (But in the summer who wants to heat up the house?)


Share a Recipe Sunday — May 10

Last Sunday was cold, wet and dreary. Just the perfect day for some comfort type of food. So Richard requested chili. Here is our recipe. We usually make some macaroni with it to make a chili mac (good way to stretch the meat). Then we top it with cheese, onions and sour cream.

2 pounds of ground beef
1 1/2 teaspoons of oregano
2 teaspoons cumin
2 tablespoons dried minced onion
2 teaspoons garlic powder
1 1/2 teaspoons paprika
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chili powder
cayenne pepper to taste (we actually leave this out since no one likes it very spicy)
1 15 ounce can of tomato sauce
1 can of tomato paste
15 ounce can of water

Brown ground beef, drain off fat. Stir the remaining ingredients. Bring to a boil, then reduce heat to a simmer. Cover and cook for at least 30 minutes. I usually let it cook for at least 3 hours. The longer it cooks the more the flavors meld.

You can also brown the ground beef and then mix it in the crockpot and let it cook on low all day. In this case I only use a tomato paste can of water, since cooking in the crock adds water.


Share a Recipe Sunday, May 3rd

Crockpot Roast Beef & Gravy

This is one of our standbys. I can throw it in the crock in the morning and have the main part of the meal ready to eat when we are.

3 pound beef roast
1 teaspoon granulated garlic
1 package onion soup mix
2 cans of mushrooms (feel free to use another can or 3 our family loves mushrooms!)
1/2 cup water

2 cups water
2 bouillon cubes
1/2 cold water
2 tablespoons corn starch

Spray the inside of the crock with your favorite spray. Put the roast in the crock. Sprinkle with the garlic and onion soup mix. Pour the cans of mushrooms over the roast. Add water. Put the lid on the crock and cook on low 8-10 hours. (If you need to rush it you can put it on high for 4-5 hours.)

When done remove roast to a plate and cover to keep warm. Remove mushrooms to a separate bowl. I pour the juice into a pot and add 2 cups of water and 2 beef bouillon cubes. Bring to a boil. While coming to a boil, mix the cold water and 2 tablespoons corn starch together. When the gravy comes to a boil, pour the corn starch mixture into the pan and stir until thick.

We serve this with either mashed potatoes or egg noodles and usually broccoli or green beans. Mushrooms are served over the meat and gravy.