Beef/Venison

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Best Steak Marinade Ever

We are all about being outside and hanging out with family and friends while throwing some meat on the pit! Steaks are a quick and easy go to if you want to get everyone fed in hurry. This marinade recipe has been requested by many after trying it out. Lots of flavor and tenderness.

Rating: 0 stars
0 votes

Ingredients

  • 1/2 cup Olive Oil
  • 1/3 cup Soy Sauce
  • 1/3 cup Fresh Lemon Juice
  • 1/4 cup Worcestershire Sauce
  • 3 tbsp Dried Basil
  • 1 1/2 tsp Dried Parsley Flakes
  • 1 tsp Ground White Pepper
  • 1 tsp Minced Garlic
  • 1/4 tsp Hot Pepper Sauce

Instructions

  1. Place olive oil, soy sauce, lemon juice, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and hot pepper sauce in a blender.
  2. Blend on high speed until thoroughly combined about 30 seconds.
  3. Pour marinade into resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag.
  4. Marinate in the refrigerator up to 8 hours.
  5. Remove steak from the marinade and shake off excess. Discard the remaining marinade.
  6. Cook or grill steaks to desired doneness.

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Maw Maw Mary's Spaghetti

When I was little, my cousins and I would all go spend the night together with my grandparents and this was one of our favorites Maw Maw knew to cook for us. My sister called it P'Scetti. This recipe was a kid pleaser that would feed all of us at once. Can't go wrong with saucy noodles! This goes really well with my Dad's Garlic Bread.

Rating: 5 stars
1 vote

Ingredients

  • Spaghetti Noodles
  • 2 lbs Ground Chuck
  • 1 Diced Onion
  • 1 Diced Bell Pepper
  • 3 Minced Garlic Cloves
  • 3 pkg. Dry Spaghetti Sauce
  • 3 cans Tomatoes
  • 3 cans Water
  • 1 can Mild Rotel

Instructions

  1. Dice onion, bell pepper, and garlic in a food processor.
  2. Brown ground chuck in a deep saucepan. Drain off oils and return beef to the pan.
  3. Add diced vegetables to the beef and saute' until tender.
  4. Mix in the remaining ingredients stirring until well combined. Add salt to taste.
  5. Let sauce simmer covered for at least 45 minutes, the longer the better. Stirring occasionally.
  6. Serve over noodles with garlic bread and salad.

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Mea's Roast, Rice and Gravy

A staple in every home in the South is rice and gravy. Rice and gravy night has always been one of my favorites and no one cooked it better than my Mea. We have this at many family gatherings and Thanksgiving, among many other dishes!

Ingredients

  • 1 Large Rump Roast or Pork Tenderloin
  • Garlic Powder to taste
  • 6 Garlic Cloves
  • 4 Green Onions
  • 1/2 cup Worcestershire Sauce
  • 1 tbsp Crushed Red Pepper
  • Salt and Pepper to taste
  • 1 Large Onion Divided into 4
  • 1/2 cup Vegetable Oil
  • 1 tbsp All Purpose Flour
Rating: 0 stars
0 votes

Instructions

  1. Cut holes in the bottom and top of roast. Stuff the garlic cloves and green onions into the holes that were cut into the roast.
  2. Sprinkle garlic powder, salt, black pepper, and red pepper over entire roast.
  3. Put roast in a container that has a lid. Pour Worcestershire sauce over the entire roast. Cover and marinate overnight.
  4. Heat oil in a large roaster or heavy iron pot. Add roast to heated oil.
  5. Place quartered onion in bottom of pan around the roast and pour juices from marinade over the roast.
  6. Brown marinated roast in hot oil on all sides. Put a lid on the pan and continue to cook on medium high heat until it begins to fry. Check meat often to prevent burning.
  7. Take the lid off and turn roast over. Add 2 cups of hot water and put lid back on.
  8. Transfer to oven and bake at 350F for about 2 hours or until tender.
  9. Remove from oven. Take roast out of pan and put pan on the stove top to make gravy.
  10. Add 1 cup of hot water to gravy. Mix flour and 1 cup of cold water, stirring well, then add to gravy. Heat gravy until it boils and thickens. Season gravy to taste.
  11. Serve gravy over cooked long grain white rice or jasmine rice with sliced roast.

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Mississippi Roast

My husband's ABSOLUTE favorite roast. I think we eat this almost every week and he never gets tired of it. the gravy is super flavorful and we eat it over rice or Cajun Mashed Potatoes. I'll upload that recipe soon!

Rating: 0 stars
0 votes

Ingredients

  • 1 Large Rump Roast
  • Garlic Powder
  • Onion Powder
  • Cajun Seasoning
  • Salt & Pepper
  • Cayenne Pepper
  • 1 Butter Stick
  • 1 pkg Ranch Dressing Mix
  • 1/2 cup Worcestershire Sauce
  • 1 can Beef Broth
  • 6-8 Pepperoncini Peppers
  • 1/4 cup Pepperoncini Juice
  • 1/4 cup All Purpose Flour
  • 2 tbsp Vegetable Oil

Ingredients

  1. Place roast in a container that has a lid. Cut slits in the top of the roast all the way through to the bottom. Pour 1/4 cup of Worcestershire sauce over roast. Making sure sauce seeps into the roast.
  2. Sprinkle garlic powder and next 4 ingredients all over top and sides of the roast. Season to taste. I use a good bit.
  3. Rub seasonings into meat very well. Making sure every part of the roast is covered.
  4. Flip roast over and repeat steps 1-3 to this side of the roast.
  5. Place lid on the container with roast and marinate overnight in the refrigerator.
  6. Heat vegetable oil in a heavy pot on the stove top. Once heated, place roast in pot and brown meat on all sides.
  7. Place a lid on the pot and continue to cook on medium-high heat until it begins to fry. Check meat of ten to prevent from burning. Take lid off and turn roast over.
  8. Pour packet of Ranch Dressing mix over the roast and into the pot. Place butter stick on top of the roast. Pour in pepperoncini juice and place Pepperoncini peppers in the pot. Pour in 1 can of beef broth and 1 cup of water.
  9. Place lid on the pot and bake in oven at 350F for about two hours or until tender. I like to bake the roast at a low temperature over 4-8 hours when I have time.
  10. Check roast through-out cooking and add water as needed to prevent from burning if cooking for a long period of time.
  11. Take roast out of pan and put pan on stove top to make gravy. Mix flour and 1 cup of water, stirring well then add to the gravy. Season to taste. Usually, this gravy is pretty flavorful already. It may not need extra seasoning.
  12. Add roast back to the pan with gravy and slice. Serve over long grain white rice, jasmine rice, or Cajun Mashed Potatoes. That recipe is coming soon!

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Mea's Irish Stew

Absolutely a FAVORITE of mine! This stew is super savory and warms you right up. The only place I've ever ate Irish stew was at my grandmother's house, I can tell you, it's delicious! We like to eat ours over white rice, but you can have it simply by itself also. She adds sugar to the gravy that gives it a different flavor than you would think by just looking at it. Try it out and enjoy!

Rating: 0 stars
0 votes

Ingredients

  • 1 Finely Chopped Onion
  • 2 Finely Chopped Cloves of Garlic
  • 1 Finely Chopped medium Bell Pepper
  • 1/2 cup Vegetable Oil
  • 1 Large can of Tomatoes
  • 1 Large Can of Tomato Sauce
  • 1/2 cup Sugar
  • 2 lb. Stew Meat
  • 5 medium Potatoes, peeled and cubed
  • 2 cups Chopped Carrots

Instructions

  1. Put onion, bell pepper and garlic in a food processor to chop finely. 
  2. Add oil to a heavy pot and saute' vegetables.
  3. Add in stew meat to the pot that has been salted and peppered and cook until browned.
  4. Add tomatoes to a food processor and chop finely then add to meat and vegetables. Add tomato sauce.
  5. Add sugar and 3 cups of water to stew. Season to taste.
  6. Cover and simmer on low heat for about 3 hours or until meat is tender. Serve with cornbread, light bread with butter, or over white rice.

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Mom's Lasagna

This is my son's favorite dish ever, if it's his choice to pick dinner this is what he wants. The noodles are not homemade, because I mean, who has time for that, but the sauce is delicious and cheesy! The key is letting the sauce simmer for a good while, to let the flavors come out, as well as ALL the different cheeses included. Mom had a really happy crowd every time she would make her lasagna. Enjoy! 

Ingredients

Sauce

  • 2 cups Diced Tomatoes
  • 2 cups Tomato Sauce
  • 1 cup Water
  • 1/2 cup Diced Onions
  • 1/2 cup Diced Bell Pepper
  • 2 Cloves Diced Garlic
  • 1/4 cup Chopped Parsley
  • 1 1/2 tsp Italian Seasoning
  • 1 1/2 tsp Seasoning Salt
  • 1 1/2 tsp Sugar
  • 2 Bay Leaves
  • 1 1/2 lbs. Ground Beef

Lasagna

  • 6-9 Lasagna Noodles
  • 1 cup Grated Gruyere Cheese
  • 1 cup Grated Swiss Cheese
  • 2 cups Grated Cheddar Cheese
  • 1 (8 oz) pkg Cream Cheese
  • 1 cup Grated Mozzarella
  • 1 (12 oz) Cottage Cheese, mixed with 1 beaten egg and 1 cup Parmesan
Rating: 2 stars
2 votes

Instructions

Sauce

  1. Combine the tomatoes, tomato sauce, water, onions, peppers, garlic parsley, seasoning, sugar and bay leaves in a stock pot.
  2. Bring to a boil, then reduce heat and simmer, covered for 1 hour.
  3. Brown ground beef and drain off the fat. Add the ground beef to the stock pot and simmer for 20 minutes.
  4. Remove bay leaves.
  5. Cook the pasta according to package directions, drain and set aside.
  6. Preheat oven to 350F.

Lasagna

  1. Place a thin layer of sauce in the bottom of a 9x13x2 pan. 
  2. Layer 1/3 of each; cottage cheese mixture, gruyere, Swiss, and cheddar cheese. Pinch off small pieces of cream cheese and dot all over the other cheeses.
  3. Add another layer of sauce. Repeat layering 2 times ending with sauce.
  4. This may be covered and refrigerated if cooking at a later time.
  5. Bake for 20 minutes. If refrigerated, bake for 40 minutes total.
  6. Remove from oven and top with mozzarella and continue to bake for another 10-15 minutes.

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Uncle Maxie's Jalapeno Cornbread

You can get creative with this one. If you like fiesta food this is for you! A dense cornbread filled with spiced up beef and cheese and a little jalapeno for some sass! Any toppings can be added that you like. My uncle made this for his two boys growing up and they really enjoyed it. All the little ones really like this one! You can add more or less jalapenos to manage the spice level you want. Fiesta time!

Ingredients

  • 2 boxes Jiffy Cornbread
  • 2 Eggs
  • 1/2 cup Milk
  • 1 lb Ground Beef
  • 1 pkg Taco Seasoning
  • 1/2 Sweet Onion Finely Chopped
  • 1/2 cup Jalapeno Pepper Finely Chopped
  • 1 can Cream Style Corn
  • 1 small pkg Velveeta Cheese Slices

 

Rating: 5 stars
1 vote

Instructions

  1. Preheat oven to 400F.
  2.  Brown ground meat and drain. Add taco seasoning to meat.
  3. Blend all ingredients with the ground beef, except for the cheese, in a bowl.
  4. Spray cooking spray into a 9x13x2 cake pan.
  5. Pour half of the mixture in the pan.
  6. Place Velveeta cheese slices over the mixture then pour the other half of the mixture over the cheese.
  7. Bake for 25 minutes. Serve with picante sauce.
  8. It's delicious just by itself but optional topping ideas: shredded lettuce, sour cream, black olives, diced tomatoes, cilantro, purple onions, green onions, salsa, and shredded cheddar.

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Maw Maw Mary's Cabbage Casserole

When I first moved out on my own, my grandmother hand wrote down some quick and easy recipes for me to try at my new home. This cabbage casserole was one she gave to me and it quickly became a favorite. It's like a cabbage roll but unrolled and spread out into a casserole. It's a scrumptious, savory dish that really fills you up!

Rating: 5 stars
1 vote

Ingredients

  • 1 lb Ground Chuck
  • 1 Onion chopped
  • 1 Bell Pepper chopped
  • 1/2 tsp Cumin
  • 1 1/2 tsp Chili Powder
  • 1 cup Uncooked Rice
  • 1 can Tomato Sauce
  • 1 can Rotel
  • 1 tsp Salt
  • 1/2 Head of Cabbage chopped

Instructions

  1. Brown ground chuck in a skillet and drain.
  2. Add peppers, onions, and seasonings to the skillet and let vegetables cook down.
  3. Remove skillet from heat and add rice, coarsely chopped cabbage, tomato sauce and Rotel and mix well together.
  4. Pour into a 9 x 13 casserole dish and pat down firmly.
  5. Cover tightly with foil and bake at 350F at least 1 hour or until rice has cooked thoroughly.

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Cowboy Beans and Rice

This cowboy beans recipe takes beans to a whole new level with ground beef, bacon, brown sugar and a homemade type of BBQ sauce. A great dish, for dinner parties or for cookouts! It's so easy to make! We like ours over rice with a warm slice of buttery cornbread on the side. Looking at this pot screams savory but you would be surprised by the hints of sweetness!

Rating: 0 stars
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Ingredients

  • 1 lb Pinto Beans canned or dry
  • 1/2 lb Bacon chopped
  • 1 lb Ground Chuck
  • 2 Medium Onions chopped
  • 1 Bell Pepper chopped
  • 1 can Tomato Sauce
  • 1 can Rotel
  • 1/4 cup Worcestershire Sauce
  • 1/2 cup Brown Sugar
  • 1 tbsp Minced Garlic
  • Salt and Pepper
  • 2 tbsp Red Pepper
  • 1 tbsp Cumin

Instructions

  1. If using dry beans, soak over night first in a bowl of water, make sure water covers beans completely.
  2. Sauté vegetables and meat in a heavy pot. Drain off excess oil.
  3. Add tomato sauce, Rotel, beans, and cook down about 20 minutes.
  4. Reduce heat and add seasonings. Mix well.
  5. Cook on low for 2 hours.
  6. Serve over white rice.

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Tab's Chili Mac

This is a recipe that I have made for many years. It's a wonderful, 'stick-to-the-ribs' meal that goes perfectly with warm cornbread or rolls. I find that kids love this when they don't like regular 'spicy' chili. Enjoy!

 

Rating: 0 stars
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Ingredients

  • 1 cup Cooked Elbow Macaroni
  • 1 lb Ground Beef
  • 1 small Green Bell Pepper chopped
  • 1 small Onion chopped
  • 1-2 cans Chili Beans
  • 1 can Corn drained
  • 1 cup Shredded Cheddar Cheese
  • 1 can Rotel
  • 1 can Tomato Paste
  • Salt & Pepper
  • 3 tbsp Chili Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • Water for Consistency

Instructions

  1. Brown meat and add spices, drain.
  2. Add onions and peppers and cook down.
  3. Add beans, corn, tomato paste, Rotel, and water.
  4. Simmer for 1 hour.
  5. Season to taste.
  6. Add cooked noodles.
  7. Stir together, remove from heat and let sit for 10 minutes.
  8. Add cheese and stir.
  9. Serve with soft rolls for dipping.

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Maw Maw Mary's Cabbage Rolls

This stuffed cabbage rolls recipe is one I enjoyed from my grandma’s kitchen for years and years. Tender cabbage leaves are filled with a beef and rice mixture and baked in with a simple tomato sauce. This dish can be made ahead of time and reheats and freezes well. There are many different ways to make cabbage rolls based on family tradition and location. While some add cooked meat, our family has always added raw meat and rice and cooked them with the cabbage.

Rating: 5 stars
1 vote

Ingredients

  • 1 head of Cabbage
  • 1 lb Ground Beef
  • 1 Onion chopped
  • 1 cup Raw Rice
  • 1 bunch of Green Onions
  • 2 cans Tomato Sauce
  • 2 cubes Beef Bouillon
  • Salt & Pepper to taste

Instructions

  1. Cover cabbage with water and boil until leaves are soft.
  2. Let them cool.
  3. Mix together beef, onions, rice and seasoning.
  4. Roll up beef mixture inside of the cabbage leaves. Make sure to not leave any holes for meat to fall out.
  5. Line rolls in the bottom of a casserole dish.
  6. Pour tomato sauce on top and beef bouillon cubes.
  7. Pour water in dish to half-way mark of cabbage rolls.
  8. Cook until rice is done.

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Chicken Fried Steak N Gravy

Chicken fried steak is a Southern diner tradition. You’ll find it on the menu at nearly every mom-and-pop spot and at larger chains as well. Each steak is tender on the inside, crispy and golden brown on the outside, and smothered in a delicious creamy gravy. Pair the Southern favorite with biscuits or cornbread and green beans for a family-friendly dinner that’s ready in about 30 minutes!

Rating: 5 stars
1 vote

Ingredients

  • 2 1/4 tsp Salt
  • 1 3/4 tsp Black Pepper
  • 4 (4 oz) Cubed Steaks
  • 38 Saltine Crackers crushed
  • 1 1/4 cup All Purpose Flour
  • 1/2 tsp Ground Red Pepper
  • 4 3/4 cup Milk
  • 2 large Eggs
  • 3 1/2 cup Peanut Oil
  • 1/2 tsp Baking Powder

Instructions

  1. Sprinkle 1/4 tsp salt and 1/4 tsp black pepper evenly over cubed steaks.
  2. Combine cracker crumbs, 1 cup flour, 1 tsp salt, 1/2 tsp black pepper, red pepper, and baking powder in a bowl and mix together.
  3. Whisk together 3/4 cup milk and eggs in a separate bowl.
  4. Pour oil into a 12-inch skillet and heat to 360F.
  5. Dredge steaks in cracker mix, dip in egg, and dredge again in cracker mix.
  6. Fry until golden brown in oil, turnover and fry the other side until golden brown.
  7. Remove steaks from oil and place onto wire racks. Keep steaks warm in oven at 225F.
  8. Drain oil from skillet but reserve 1 tbsp of drippings in the pan.
  9. Whisk together 4 cups of milk, 1/4 cup of flour, 1 tsp salt, and 1 tsp pepper in the skillet with drippings.
  10. Whisk constantly until it thickens to make gravy.

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Maw Maw Mary's Taco Soup

I truly love recipes that are as easy as this one, it’s hard to believe something so fast can taste so good! This hearty soup is loaded with ground beef, tomatoes, corn, hominy (which makes it so good!) and beans. This recipe has similar ingredients to chili but is filled with all the favorites you’d get in a taco. It's the perfect bowl of soup for cooler weather!

Rating: 0 stars
0 votes

Ingredients

  • 1 1/2 lb Ground Chuck
  • 1 pkg Taco Seasoning
  • 2 cans Chili Beans undrained
  • 1 can Jala-Pinto Beans undrained
  • 1 can Whole Kernel Corn undrained
  • 1 can Yellow Hominy undrained
  • 2 can Tomatoes
  • 1 can 46 oz Tomato Juice

Instructions

  1. In a large pot brown meat and drain.
  2. Add taco seasoning and mix.
  3. Add remaining ingredients.
  4. Simmer about an hour for flavors to blend.
  5. Serve with tortilla chips or crackers.
  6. Optional Garnish: Grated Cheddar Cheese, Sour Cream, Avocado, Cilantro, Green Onions, Black Olives, Chopped Purple Onion

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Tab's Meatloaf

The word "loaf" has never appealed to me, but meatloaf is definitely one of my favorite meals. Alongside creamy mashed potatoes and seasoned veggies, meatloaf is a comfort meal from the past that just makes me feel good!

Rating: 0 stars
0 votes

Ingredients

  • 2 lb Ground Chuck
  • 3/4 cup plain Oatmeal
  • 1 Onion finely chopped
  • 1/2 cup Ketchup
  • 1/4 cup Milk
  • 2 large Eggs slightly beaten
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 cup Ketchup
  • 3 tbsp Brown Sugar
  • 2 tsp Mustard

Instructions

  1. Combine first 8 ingredients in a bowl. shape into loaves, and place on a lightly greased pan.
  2. Bake loaves at 350F for 40 minutes.
  3. Combine 1/2 cup Ketchup, sugar, and mustard.
  4. Spoon over meatloaf and bake another 15 minutes more.

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Sloppy Joe's

Saucy, beefy and so satisfying. This delicious sloppy joe recipe is such a simple recipe and so inexpensive to make, a budget-friendly family dinner. The tender and juicy ground beef are sauteed with red peppers and onion then cooked in a hearty tomato sauce. If you have some ground beef in the freezer and need an easy meal idea, this is a must-try.

Rating: 0 stars
0 votes

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • 1 1/4 lb Ground Beef Sirloin
  • 1/4 cup Brown Sugar
  • 2 tbsp Steak Seasoning Blend
  • 1 Medium Onion chopped
  • 1 Small Red Bell Pepper chopped
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp Worcestershire Sauce
  • 2 cups Tomato Sauce
  • 2 tbsp Tomato Paste

Instructions

  1. Brown meat in skillet and drain.
  2. Add sugar and seasonings.
  3. Add onion and bell pepper; cook with red wine vinegar and Worcestershire for 5 minutes.
  4. Add tomato sauce and paste, reduce heat and simmer for 30 minutes.
  5. Serve over toasted buns.

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Mea's Vegetable Soup

Made from scratch, grandma’s old-fashioned vegetable soup recipe is one of my favorite dutch oven recipes. This loaded vegetable soup with brisket makes it a hearty, one-dish meal that the whole family will love. Whether cooked on the stovetop, wood stove, or over the campfire while camping, old fashioned homemade vegetable soup is sure to be the go-to vegetable soup family favorite recipe you use!

Rating: 0 stars
0 votes

Ingredients

  • 1 Brisket trimmed and cut into cubes
  • 1 cup Celery chopped
  • 1 cup Carrots sliced
  • 1 medium Onion chopped
  • 3 medium Potatoes peeled and chopped
  • 1 can Tomatoes chopped
  • 1 can Whole Kernel Corn
  • 1 can Sweet Peas or Green Beans
  • 1/4 cup Oil
  • 1 Bell Pepper chopped
  • 1 tbsp Salt
  • 1/3 cup Sugar

Instructions

  1. Take about 2lbs. of cut up brisket and brown in oil.
  2. Add onions, bell pepper, and celery to browned meat and sauté until wilted.
  3. In a separate pot, boil potatoes and carrots until tender, drain and set aside.
  4. Add 2 qts boiling water to meat mixture.
  5. Add tomatoes and season with salt and sugar to taste.
  6. Cover and simmer for 2 -3 hours.
  7. The last 30 minutes of cooking add potatoes, corn, peas or beans, and carrots.
  8. Serve with buttered cornbread.

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Beef Stroganoff

Beef Stroganoff is so much more than the 50s and 60s made it out to be. This easy and authentic Russian Beef Stroganoff recipe combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish. In Russia, you will most often find traditional beef stroganoff served over fried shoestring potatoes (French fries). It can also be found served over mashed potatoes or rice. Here in the States, pasta is the most common accompaniment to beef stroganoff, particularly twisted egg noodles.

Rating: 0 stars
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Ingredients

  • 1 lb Boneless Sirloin or Top Sirloin Steak cut into 1/2 inch thick strips
  • 4 tbsp Margarine or Butter
  • 8 oz Sliced Mushrooms
  • 1 medium Onion sliced
  • 1 Garlic Clove finely chopped
  • 1/2 cup Water
  • 1 tsp Instant Beef Bouillion
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1 cup Sour Cream
  • 1/2 tsp prepared Mustard
  • Snipped Parsley
  • Hot Cooked Noodles or Rice

Instructions

  1. Cut beef across grain into strips, 1 1/2 x 1/2 inch. (For ease in cutting, partially freeze beef about 1 1/2 hours.)
  2. Heat 2 tbsp margarine or butter in 10 inch skillet until melted.
  3. Add mushrooms, onions, and garlic.
  4. Cover and simmer, stirring occasionally, until onions are tender, 5-10 minutes.
  5. Remove vegetables and any liquid from skillet.
  6. Cook and stir beef in 2 tbsp margarine or butter over medium heat until brown, about 10 minutes.
  7. Add sauteed vegetables, water, bouillon, salt and pepper
  8. Heat to boiling; reduce heat.
  9. Cover and simmer until beef is desired doneness, 10-15 minutes.
  10. Heat to boiling, reduce heat.
  11. Stir in sour cream and mustard.
  12. Garnish with parsley and serve over noodles.

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Million Dollar Spaghetti

Sometimes it’s hard to find new ways to switch up your weekly rotation of dinner meals. A classic pasta dish like spaghetti sometimes lacks pizzazz, always having the same cooking routine and ingredients. Think of this like classic pasta Bolognese, but with some magic layered in to make it a mouthwatering spaghetti casserole the whole fam will love.

Rating: 0 stars
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Ingredients

  • 1 (8 oz) pkg Spaghetti
  • 1 lb Lean Ground Beef
  • 1 (16 oz) jar Spaghetti Sauce
  • 1 (8 oz) Cottage Cheese
  • 1 (8 oz) Cream Cheese softened
  • 1/4 cup Sour Cream
  • 1/2 cup Butter sliced-divided
  • 1 (8 oz) pkg Sharp Cheddar Cheese

Instructions

  1. Preheat oven to 350F 
  2. Bring a large pot of lightly salted water to a boil.
  3. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes
  4. Heat a large skillet over medium-high heat.
  5. Cook and stir beef in the hot skillet until brown and crumbly, 5-7 minutes, drain and discard grease
  6. Transfer to a bowl and mix spaghetti sauce into ground beef
  7. Place half the slices of butter into the bottom of a 9 x 13 inch casserole dish.
  8. Spread half the spaghetti into the dish.
  9. Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti.
  10. Layer remaining spaghetti over creamy mixture and top with remaining pats of butter
  11. Pour ground beef mixture over spaghetti and spread to cover casserole
  12. Bake in the preheated oven for 30 minutes
  13. Spread cheddar cheese over the casserole and continue baking until the cheese has melted and is lightly browned, about 15 minutes

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Philly Cheesesteak Quesadilla

This Philly Cheesesteak Quesadilla recipe has all of the flavors of a cheesesteak in a crispy quesadilla. Great for dinner or game day! Why quesadillas? Because the ordinary sandwich just won’t do. If you’re not a fan of steak, you can use chicken. These quesadillas are quite the crowd pleaser. They can be served as appetizers or as a main entree!

Ingredients

  • 2 Flour Tortillas medium/burrito sized
  • 1/2 lb Ribeye or Top Round, thinly sliced or diced
  • 1/2 medium Onion chopped
  • 1/2 Red Pepper diced
  • 1/2 Green Pepper diced
  • 6 oz Mushrooms diced
  • 3 slices Provolone Cheese (avoid aged cheese) sliced in half
  • 1 tbsp Light Olive Oil divided
  • 1 Garlic Cloved minced
  • 1/4 tsp Sea Salt or to taste
  • 1/8 tsp Ground Black Pepper or to taste
  • 2 tsp Mayo (optional)
Rating: 0 stars
0 votes

Instructions

  1. In a large skillet, heat 2 tsp oil, once hot add the chopped meat.
  2. Season with salt and pepper and cook until meat is done.
  3. Remove from skillet and cover to keep warm.
  4. Meanwhile, finely chop the onion, dice the mushrooms, and peppers. 
  5. Sauté vegetables in the same skillet until tender, adding another tsp of oil if needed.
  6. Add the beef back to the skillet with minced garlic, stir and cook until meat is reheated.
  7. Spread mayo (if using) on the tortillas.
  8. Divide the filling between the tortillas, adding them to one side of the tortilla.
  9. Top the filling with sliced cheese and close the tortilla.
  10. Heat a skillet over medium heat.
  11. For a crisper tortilla, add a little oil to the pan.
  12. Place the tortilla in the hot pan and sauté until the cheese is melted and the outside is golden and crisp, flipping once.
  13. Slice and serve.

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Slow-Cooked Pepper Steak

While inspired by Chinese cuisine, beef and peppers are more of an American dish. Savory, tasty, and simply delicious! While I don’t necessarily think of this as “Chinese food”, you can certainly nudge it closer in that direction by adding more ginger and a little sugar to the sauce when you mix it up (I’d say double the ginger and add about a tablespoon of brown sugar).

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Ingredients

  • 1 1/2 to 2 lbs Beef Round Steak
  • 2 tbsp Cooking Oil
  • 1/4 cup Soy Sauce
  • 1 cup Onion chopped
  • 1 Garlic Clove minced
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Ground Ginger
  • 4 Tomatoes, cut into eighths or 1 can (16oz) tomatoes with liquid, cut up
  • 2 large Green Peppers, cut into strips
  • 1/2 cup Cold Water
  • 1 tbsp Cornstarch
  • Cooked Egg Noodles or Rice

Instructions

  1. Cut beef into 3 inch x 1 inch strips.
  2. Brown in oil in a skillet.
  3. Transfer to a slow cooker.
  4. Combine the next seven ingredients and pour over beef.
  5. Cover and cook on low for 5-6 hours or until meat is tender.
  6. Add tomatoes and green peppers and continue cooking for 1 hour longer.
  7. Combine the cold water and cornstarch to make a paste and stir into liquid in slow cooker.
  8. Cook on high until thickened.
  9. Serve over noodles or rice.

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Peppered Rib-Eye Roast

 Ready to cook a perfect rib eye roast? I don’t make these too often, mainly because it’s a very expensive cut of beef and secondly, I’ve always been leery of ruining such an expensive piece of meat. However, this recipe turned out perfect. This is a boneless version of a standing rib-eye roast. Let the rich gravy dribble onto each slice or over mashed potatoes.

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Ingredients

  • 1/2 cup Cracked Pepper or Coarsely Ground Pepper
  • 1 (5-6 lb) Boneless Rib-Eye Roast, trimmed
  • 1 cup Soy Sauce
  • 3/4 cup Red Wine Vinegar
  • 2 tbsp Tomato Paste
  • 1 tsp Paprika
  • 2 Garlic Cloves minced
  • 1 tbsp Cornstarch
  • 1 tbsp Cold Water
  • 1/8 tsp Salt

Instructions

  1. Lightly press pepper on top and sides of roast.
  2. Place roast in a large zip-top freezer bag or large shallow dish.
  3. Combine soy sauce and next 4 ingredients and pour over roast.
  4. Seal or cover, and marinate in refrigerator 8 hours or overnight, turning occasionally.
  5. Remove roast from marinade, discarding marinade.
  6. Place roast, fat side up, on a rack in a shallow roasting pan, insert a meat thermometer into thickest part of roast, making sure it does not touch fat.
  7. Bake uncovered at 425F for 10 minutes.
  8. Reduce heat to 325F and bake for 2 hours and 10 minutes or until thermometer reads 145F (medium rare) or 160F (medium).
  9. Remove roast to a serving platter and cover with aluminum foil to keep warm.
  10. Add enough water (about 3/4 cup) to pan drippings to make 1 1/2 cups, return to pan.
  11. Combine cornstarch and 1 tbsp cold water, stirring until smooth.
  12. Stir cornstarch mixture and salt into pan drippings.
  13. Cook over medium heat, stirring constantly, until mixture is smooth and slightly thickened.
  14. Serve roast with gravy.

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Smothered Enchiladas

Smothered Enchiladas are the perfect meal for any busy weeknight. I love that there are so many variations of Beef Enchiladas in this big-wide-world. Simple ones, filled with a plain cooked beef filling then topped with enchilada sauce and (lots of) cheese. Fancy ones with the addition of chiles, beans, corn and even olives, sometimes even bacon. This one is only 10 minutes of hands-on time, while the enchiladas are in the oven, you'll have plenty of time to whip up homemade salsa to top them off when they come out of the oven.

 

Rating: 0 stars
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Ingredients

  • 2 lbs Ground Beef
  • 1 (1 1/4 oz) pkg Mild Taco Seasoning Mix
  • 1 (4.5 oz) can Chopped Green Chiles divided
  • 2 (10 3/4 oz) can Cream of Chicken Soup
  • 1 (16 oz) container Sour Cream
  • 8 (8-inch) Flour Tortillas
  • 2 cups (8 oz) shredded Cheddar Cheese
  • Garnishes: Salsa, Sour Cream, Green Onions, Chopped Fresh Cilantro

Instructions

  1. Cook ground beef in a large skillet, stirring until it crumbles and is no longer pink, drain.
  2. Stir in taco seasoning mix and half of chopped green chiles, set aside.
  3. Stir together remaining green chiles, soup and sour cream.
  4. Pour half of sour cream mixture into a lightly greased 13 x 9 inch baking dish.
  5. Spoon beef mixture evenly down center of each tortilla, roll up.
  6. Place tortillas seams side down over sour cream mixture in baking dish.
  7. Top with remaining sour cream mixture and cheese.
  8. Bake uncovered at 350F for 25 minutes or until thoroughly heated.
  9. Garnish if desired.

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Meatball Lasagna

This one is for the Kids!! This is a quick and easy lasagna recipe to satisfy those little belly's, but this recipe can be spruced up for a more mature taste. Substitute the egg roll wraps for lasagna pasta and make your own meatballs from scratch!

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Ingredients

  • 1 (15 oz) container Ricotta Cheese
  • 1 (8 oz) container Chive and Onion Flavored Cream Cheese, softened
  • 1/4 cup chopped Fresh Basil
  • 1/2 tsp Garlic Salt
  • 1/2 tsp Seasoned Pepper
  • 1 large Egg, slightly beaten
  • 2 cups (8 oz) shredded Mozzarella Cheese, divided
  • 1 (3 oz) pkg shredded Parmesan Cheese, divided
  • 2 (26 oz) jars Tomato-Basil Pasta Sauce
  • 1 (16 oz) pkg Egg Roll Wrappers
  • 60-64 frozen Italian-Style Meatballs

Instructions

  1. Stir together first 6 ingredients until blended.
  2. Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese, set aside.
  3. Spread 1 cup pasta sauce in a lightly greased 13 x 9 baking dish.
  4. Cut egg roll wrappers in half lengthwise and arrange 10 halves over pasta sauce (wrappers will overlap)
  5. Top with meatballs.
  6. Spoon 3 cups pasta sauce over meatballs, sprinkle with 3/4 cup mozzarella cheese.
  7. Arrange 10 egg roll wrappers evenly over mozzarella.
  8. Spread ricotta cheese mixture over wrappers and top with remaining wrappers and pasta sauce.
  9. Bake at 350F for 50 minutes.
  10. Top with remaining 3/4 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese.
  11. Bake 10 more minutes.
  12. Let stand 15 minutes.

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Deer Sauce Piquant

This recipe came from a friend's wife at work, the same who gave me the awesome Hot Tamale recipe. Just in time for game days and cooler weather. This dish is an awesome pick to feed hungry, southern, friends and family! I'm hoping to get more recipes from the Fruge home, everything has been so delicious!

Rating: 5 stars
1 vote

Ingredients:

  • 1 lb. Deer Back Strap (chopped bite size and marinated overnight in Worcestershire sauce and Soy sauce)
  • 1 lb. Deer Sausage thinly sliced
  • 1 lb. Owens Hot Breakfast Sausage
  • 1 Onion chopped
  • 1/2 Bell Pepper chopped
  • 1 tbsp Roux 
  • Approx. 1 cup Water
  • 1 tbsp Minced Garlic
  • 1 can Rotel
  • 1 can Tomato Paste
  • 1 can Tomato Sauce
  • 1 10 oz can V-8
  • 2 Beef Bouillion Cubes
  • Seasonings to Taste (to taste because of hot breakfast sausage and Bouillion cubes)
  • 1 bunch Green Onions chopped
  • Pinch of Parsley Flakes
  • 1 can sliced Mushrooms (optional)

Instructions:

  1. Brown deer sausage and breakfast sausage and back strap in a large cast iron pot. (Save juices from marinade and add back once meats are browned)
  2. Saute onions and bell pepper in pot.
  3. Add the rest of the ingredients to pot and bring to a boil to dissolve roux and season to taste.
  4. Cook on low for 1 hour or until meat is tender.

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Crock Pot Pumpkin Spice Chili

Made with pumpkin puree and ground beef slowly cooked in the crock pot. You've got to taste it to believe it, it's so good! It is spicy, hearty, and savory. Various peppers and onions slowly cook together with the pumpkin and cinnamon flavors to make a cold-weather masterpiece!

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Ingredients

  • 4 Jalapenos
  • 2 Anaheim Green Chiles
  • 1 Habanero
  • 1 White Onion
  • 1 lb Ground Beef
  • 1 can White Beans
  • 1 can Red Kidney Beans
  • 1 can Black Beans
  • 1 can Pinto Beans
  • 1 can Pumpkin Puree
  • 1 (16oz) can Diced Tomatoes
  • 1 tbsp Minced Garlic
  • 1 tbsp Pumpkin Pie Spice
  • 1 tbsp Cayenne Pepper
  • 1 tsp Ground Cinnamon
  • 1 pk Chili Seasoning
  • Nonstick Spray
  • Olive Oil

Instructions

  1. Prepare the crock pot with a thin layer of olive oil.
  2. Dice the jalapenos, green chiles, habanero, and onion.
  3. Prepare a pan with nonstick spray and heat to medium-high heat. 
  4. Brown ground beef, stirring constantly.
  5. Before the beef is fully cooked, add the peppers and onion.
  6. When the meat is brown, turn off the heat, and add 1/2 of the pack of chili seasoning.
  7. Drain and pour all beans into the crock pot.
  8. Turn crock pot on low and add meat and pepper mixture.
  9. Add the pumpkin puree and the 2nd half of the chili seasoning pack.
  10. Add the minced garlic.
  11. Add the pumpkin spice, cinnamon, and cayenne pepper.
  12. Mix well, cover, and cook on low for 6-8 hours. 
  13. Add salt and pepper to taste halfway through cooking.

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Garlic Butter Steak Bites

Garlic butter steak bites are everything you love about a steakhouse steak, with none of the work. Instead of cooking a whole steak, making a pan sauce, slicing the steak, and dipping into sauce, these pieces of New York strip steak get cooked in a gorgeous garlic butter that’s built in the same pan the steak is cooked in.

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Ingredients

  • 4 cloves of Garlic
  • 1/2 tsp Fresh Ground Black Pepper
  • 1/4 cup chopped Fresh Parsley
  • 2 lb thick-cut New York Strip Steak
  • 1/2 tsp Kosher Salt
  • 8 tbsp Unsalted Butter

Instructions

  1. Mince 4 garlic cloves and transfer to a bowl with 1/2 tsp black pepper.
  2. Chop 1/4 cup of fresh parsley leaves.
  3. Cut 2 lb New York Strip Steak into 1-inch cubes, then season with 1/2 tsp Kosher salt.
  4. Melt 8 tbsp unsalted butter in a large skillet over medium-high heat.
  5. Add the steak cubes and sear until browned, flipping them halfway through 3-4 minutes.
  6. Add the garlic and pepper and cook 1 minute.
  7. Remove from heat and garnish with parsley.

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Steakhouse Baked Potatoes

Tender steak, creamed spinach, and crispy fried onions are the ultimate potato toppings. The only thing better than going out to a steakhouse is staying in and bringing the steakhouse home!

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Ingredients

  • 6 medium Russet Potatoes
  • 3 tbsp Olive Oil
  • 2 boneless Rib-Eye Steaks (12oz steaks about 1-inch thick)
  • 1 tbsp Montreal Steak Seasoning
  • 1 sticked Salted Butter divided
  • 1 Shallot minced
  • 1 (10oz) pkg Baby Spinach
  • 1 95.2oz) pkg Garlic-Herb Cheese Spread
  • Kosher Salt and Black Pepper to taste
  • Steak Sauce and pkg Fried Onions for topping

Instructions

  1. Preheat the oven to 400°.
  2. Line a baking sheet with foil. Prick the potatoes all over with a fork and rub with 2 tablespoons olive oil.
  3. Place on the baking sheet and bake until tender when pierced with a knife, about 1 hour.
  4. About 20 minutes before the potatoes are done, rub the steaks with the steak seasoning on both sides.
  5. Heat a large skillet over medium heat. When the pan is hot, add the remaining 1 tablespoon of olive oil.
  6. Add the steaks and cook about 4 minutes per side for medium rare.
  7. Remove to a cutting board and let rest 10 minutes, then thinly slice.
  8. Meanwhile, heat 1 tablespoon butter in a large saucepan over medium-high heat.
  9. Add the shallot and stir until softened, 1 to 2 minutes.
  10. Add the spinach, a handful at a time, stirring to wilt after each addition. Push the wilted spinach to one side of the saucepan and add the cheese spread to the other side. 
  11. Stir the cheese so it starts melting, then mix in the spinach until hot and creamy. Season with salt and pepper if needed.
  12. To serve, split open the hot potatoes lengthwise, cutting about three-quarters of the way through.
  13. Top each with 1 tablespoon butter and season with salt and pepper.
  14. Fluff the potatoes with a fork and mash in the butter.
  15. Divide the creamed spinach among the potatoes and top with the steak slices.
  16. Drizzle with steak sauce and top with fried onions.

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Beef and Cheese Tortellini Bake

This Cheesy Tortellini Bake comes together in about 20 minutes, with just 5 ingredients, and all in one pan! It's ideal for a busy weeknight when you're short on time but still want to get a hot meal on the table! Did I mention it's delicious?!

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Ingredients

  • 1 lb Ground Beef
  • 6 oz Block Cream Cheese
  • 6 oz Block Mozzarella Cheese
  • 1 Jar Rao's Marinara Sauce
  • 16 oz pk of Tortellini
  • 1 1/2 tsp Sea Salt
  • 1 tsp black Pepper
  • 1 1/2 tsp Italian Seasoning
  • 1 tsp Red Pepper Chili Flakes

Instructions

  1. Cook ground beef in a cast iron skillet and bring one pot of water to a boil.
  2. Add seasonings to ground beef and then pour in tortellini into the boiling salted water.
  3. Drain off grease with a paper towel in the skillet.
  4. Add marinara sauce and cream cheese. Combine well.
  5. Drain tortellini and add to the skillet and combine well.
  6. Ingredients can be transferred, if you prefer, into a baking dish.
  7. Top the skillet with mozzarella cheese.
  8. Bake at 350F for 10 minutes.

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Smoked Jerk Brisket Tacos

Brisket and tacos are a match made in heaven. The rich, smoky flavor of freshly smoked brisket pairs perfectly with the warm and comforting flavors of traditional tacos. The brisket should be shredded or thinly sliced and topped with your favorite taco toppings such as diced onions, cilantro, and a squeeze of lime juice.

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Ingredients

  • 8 cups Hickory Wood Chips, soaked in warm water for at least  30 minutes
  • 3/4 cup Golden Jamaica Rum
  • 1/4 cup Vegetable Oil
  • 1/2 Yellow Onion chopped
  • 2 Cloves Garlic
  • 2 tbsp Ground Allspice
  • 2 tsp Ground Ginger
  • 2 tsp dried Thyme
  • 1 tsp Kosher Salt
  • 1 tsp Ground Cinnamon
  • 1 tsp Cayenne Pepper
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Nutmeg
  • 1 (4-5lb) Flat-Cut Beef Brisket
  • Flour Tortillas
  • Chorizo Bacon Black Beans
  • Garnish: Sliced Radish, Cilantro, Crumbled Queso Fresco

Bacon Chorizo Black Beans

  • 4 slices Bacon chopped
  • 1/2 lb fresh Chorizo Sausage
  • 1 cup chopped Onion
  • 2 Cloves Garlic minced
  • 1 Red Bell Pepper seeded and diced
  • 4 (15oz) cans Black beans drained and rinsed
  • 3/4 cup Mexican Pale Lager
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 cup chopped Green Onion

Instructions

  1. Prepare gas grill by removing cooking grate from one side of grill. Close lid, and light side without grate. Preheat grill to low heat (250° to 300°).
  2. In the container of a blender, place rum, oil, onion, garlic, allspice, ginger, thyme, salt, cinnamon, cayenne, cloves, and nutmeg; blend until smooth, about 2 minutes. Place brisket in a 12x10-inch disposable foil pan. Pour rum mixture over brisket, gently massaging. Set aside.
  3. Drain 4 cups soaked wood chips, and spread on a piece of foil. Cover with another sheet of foil, crimping edges to seal. Using a fork, poke holes in pouch, and place directly on lit side of grill. Cover with cooking grate.
  4. Place prepared brisket in pan on unlit side of grill. Cover with grill lid. Smoke brisket for 1½ hours, maintaining grill temperature between 225° and 250°.
  5. Carefully tear open foil pouch, and add remaining 4 cups drained wood chips. Cover with grill lid, and grill until a meat thermometer inserted in thickest portion registers 165°, about 1½ hours more. Remove brisket from grill. Place brisket on a large sheet of heavy-duty foil, and pour ½ cup pan drippings over brisket; cover with another sheet of foil, crimping edges to seal.
  6. Return brisket to unlit side of grill. Cover with grill lid, and smoke until a meat thermometer inserted in thickest portion registers 195°, about 2 hours more. Remove from grill, and let rest for 10 minutes. Shred brisket
  7. In a small saucepan, cook bacon over medium heat until crispy, about 5 minutes. Remove bacon using a slotted spoon, and let drain on paper towels.
  8. Add chorizo to pan, and cook until browned and crumbly, 4 to 5 minutes. Add onion, and cook, stirring often, until soft, about 10 minutes. Stir in garlic and bell pepper; cook for 1 minute. Stir in beans, beer, salt, and black pepper; cook until heated through, 10 to 15 minutes. Just before serving, stir in green onion and reserved bacon.
  9. Assemble tacos on tortillas with smoked brisket and Chorizo Bacon Black Beans. Garnish with radishes, cilantro, and queso fresco if desired

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Beef Daube Pot Pie

This pot pie deserves a top spot on your holiday menu! Guaranteed to create the best, most deep-flavored pot pie you’ve ever tasted. The ultimate comfort food meal.

Rating: 0 stars
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Ingredients

  • 1 1/2 cup boiling Water
  • 1/2 cup dried Porcini Mushrooms
  • 4 tbsp Canola Oil divided
  • 2 cups Carrot chopped
  • 2 cups Onion chopped
  • 1 1/2 cup Celery chopped
  • 3 Cloves Garlic minced
  • 3 1/2 lb Boneless Chuck Roast cut into 1-inch pieces
  • 3 1/2 tsp Kosher Salt divided
  • 1 1/2 tsp Ground Black Pepper divided
  • 1 1/2 cup Beef Stock
  • 1 1/2 cup Dry Red Wine
  • 3 tbsp Tomato Paste
  • 3 tbsp Brandy
  • 1 tbsp minced Fresh Thyme
  • 1 tbsp minced Fresh Rosemary
  • 4 Bay Leaves
  • 3 tbsp chopped Parsley
  • 1 tbsp Red Wine Vinegar
  • 1 1/2 sheets Frozen Puff Pastry thawed
  • 1 large Egg lightly beaten
  • 1 tsp Water

Instructions

  1. In a medium bowl, combine 1 1/2 cups boiling water and mushrooms. 
  2. Let stand until softened, about 30 minutes.
  3. Strain through a fine-mesh sieve, reserving liquid. Chop mushrooms and set aside.
  4. Preheat oven to 300°
  5. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrot, onion, and celery; cook until lightly browned, about 8 minutes.
  6. Add garlic; cook 1 minute. Remove from pan.
  7. Add remaining 2 tablespoons oil to pan.
  8. Season beef with 2 teaspoons salt and 1 teaspoon pepper.
  9. Add one-third of beef to pan; cook until browned, about 5 minutes. Remove from pan with a slotted spoon. Repeat with remaining beef.
  10. Add mushrooms, mushroom liquid, carrot mixture, beef, beef stock, wine, tomato paste, brandy, thyme, rosemary, and bay leaves to Dutch oven; stir well.
  11. Cover, and bake until beef is very tender, about 2½ hours.
  12. Discard bay leaves. Stir in parsley, vinegar, 1 teaspoon salt, and remaining ½ teaspoon pepper. Remove from oven.
  13. Preheat oven to 425°
  14. Place 6 (1½ cup) oven-proof soup bowls on a large, rimmed baking sheet.
  15. Spoon stew into bowls, leaving ½-inch space from the top. 
  16. On a lightly floured surface, unfold puff pastry; cut 6 squares.
  17. In a small bowl, whisk together egg and 1 teaspoon water.
  18. Brush edges of bowls with egg mixture. Place pastry over hot stew.
  19. Cut an “X” in the top of pastry. Brush pastry with egg mixture. Sprinkle with remaining ½ teaspoon salt.
  20. Bake until pastry is puffed and golden brown, about 10 minutes.

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