Busy Mommy Media » Beef Recipes

Make It Yourself: Onion Soup Mix

Lorie — Mon, 31 May 2010 23:25:37 +0000

I use onion soup mix in lots recipes from my kitchen. Onion soup mix was first introduced in 1952. It was popular to use it to make gravy. In the 70’s it became popular to use in dips and casseroles. Today it is used as a basic seasoning in a variety of dishes. In 2010, the Kroger brand was recalled for possible salmonella bacteria infection. Also, most store mixes contain milk and people with dairy allergies can’t consume those. So, why not make your own. It is made with ingredients found in most kitchens, so it can save you some money. Here is a basic recipe to get you started.

Homemade Onion Soup Mix

¾ cup instant minced onion

1/3 cup beef bouillon powder

4 teaspoons onion powder

¼ teaspoon crushed celery seed

¼ teaspoon sugar

Combine all ingredients and store in an airtight container. About 5 tablespoons of mix are equal to 1-¼-ounce package.

Onion Soup Mix Recipes

Now that you have a basic recipe, there are so many things to make with it. Here are a few that my family enjoys.

Soda Pop Pot Roast

3 lb. pot roast

2-10 3/4 oz. can cream of mushroom soup

1 envelope dry onion soup mix

2-16 oz bottles cola (can use diet)

Place meat in slow cooker. In large bowl mix together mushroom soup, dry onion soup mix, and cola. Pour over roast in cooker. Cover. Cook on high 6 hours. 12-servings

Onion Burgers

1 pkg. onion soup mix

2 pounds ground beef

½ cup water

Combine all ingredients and shape into eight patties. Grill or broil until done.

Note: You can also make these in the microwave: Prepare patties as above; place 4 patties in oblong baking dish and heat at HIGH (Full Power) 6 minutes (Microwave ovens vary, so cooking time may vary) turning patties once. Repeat with remaining patties. Let stand covered 5 minutes.

Crock Pot Meat Loaf

1 lb. lean ground beef

1 egg

1/3 c. oats

1/2 pkg. dry onion soup

1/4 c. ketchup

Spray inside of crock pot with cooking spray.

Mix all ingredients. Place in crock pot.

Cook on LOW 7-8 hours or until completely cooked through

Onion Dip

1 package dry onion soup mix

16 oz sour cream (I have used fat free)

Blend all ingredients. Chill.

Note: For a twist add ½ cup salsa.

Roasted Onion Potatoes

1 package dry onion soup mix

4 potatoes cut into large chunks (about 2 pounds)

1/3 cup oil

In a large zip lock bag, add all ingredients and toss. Arrange potatoes in a 13 by 9 inch roasting pan. Bake at 425 degrees, uncovered, stirring occasionally for 35 minutes or until tender and golden brown.

Note: You can also use sweet potatoes instead of white potatoes.

Sherried Beef

Courtney — Mon, 24 May 2010 05:05:19 +0000

This dish is one of my mom’s go-to party recipes and it’s always a hit. We had it from time to time for special occasions at home as well and were always happy to eat it for days afterward if she was willing to make enough to have leftovers. Most recently it was a smash hit at my father’s retirement party and she received many requests for the recipe and decided to share it with us here on the site as well. This is one that will definitely stay in your recipe box for years to come.

Sherried Beef
serves 8+

Ingredients:
3 pounds stew beef or beef roast, cut into 1 inch cubes and trimmed of fat
2 cans cream of mushroom soup
1 envelope dried onion soup mix (Lipton preferred)
1/2 to 3/4 cup sherry
8 oz sliced fresh mushrooms or 6 oz canned

Directions:
Combine all ingredients in a large casserole dish or small roaster. Cover tightly with lid or foil and bake at 325 degrees for 3 to 3 1/2 hours until beef is cooked through. Serve over potatoes, rice or egg noodles.

Notes:
-I usually double the mushrooms, if not triple them, but that’s because I love mushrooms. My mother recommends not using fresh mushrooms if you’re planning on freezing leftovers as.
-This dish freezes very well and is very easy to make in large quantities for a crowd or for freezing for future meals.
-The most important thing is to use a decent sherry–no “cooking wine” here. Use one you’d be willing to drink as it is a primary flavor that permeates this whole dish, and using a bad one or the swill labeled “cooking wine” will ruin it by making it bitter.
-My mother also adds that this can be made in a crockpot set on low.

Peppered Beef Tenderloin

Courtney — Sun, 22 Nov 2009 06:14:48 +0000

This beef tenderloin is about the easiest entertaining main dish in my repetoire. It always comes out tasting good, the leftovers are smashing and you can work it to satisfy people of almost all done-ness preferences. It goes equally well with an involved spread of multiple dishes or just roasted potatoes and salad and is impressive no matter when you serve it, so add this one to your roster of go-to entertaining recipes.

Peppered Tenderloin

Ingredients:
-2-3 pound beef tenderloin
-4 Tbsp coarse ground black pepper
-olive oil
-kosher salt

Directions:
Preheat the oven to 400 degrees. Line a 9×13 pan or roasting pan in foil (optional, but recommended). Place roast in 9×13 diagonally or in roasting pan’s rack. Rub on olive oil to coat on all sides and cover in black pepper, making sure to get it on all sides as well. Sprinkle with kosher salt. Place in oven uncovered for 45-65 minutes depending on desired doneness. 45 minutes will be medium to medium rare, depending on the size of the roast. Check it with a thermometer if you’re aiming for a specific level. I recommend cooking to medium or medium rare if you’re going to use it for leftovers, as reheating will cook it further. The thin end of the loin will also be further along than the middle, so keep that in mind if you’re cooking for people who prefer differing degrees of done. Remove from oven and allow to rest for at least ten minutes before slicing.

Red Wine and Garlic Crock Pot Roast

Courtney — Mon, 21 Sep 2009 03:01:02 +0000

This is a slightly more involved pot roast recipe than just throwing everything into the crock pot and walking away, but the resulting roast is a step above the usual. Alright, you could just throw everything in the pot and walk away, but this is better. Searing the meat before adding it to the crock ensures a tender roast and better flavor throughout and the wine and garlic in the sauce make this one fancy enough for a Sunday dinner but easy enough for a weeknight treat.
For those who don’t have red wine on hand for whatever reason you can substitute three tablespoons of balsamic vinegar and a little extra water, or substitute sherry or whatever wine you have on hand. Whites and rose work fine, as does a glug or two of whiskey instead. I’ve even used a cup of good beer in a pinch.

Serve this over boiled, roasted or mashed potatoes, rice or egg noodles or alongside steamed or roasted vegetables. The sauce is wipe-the-plate worthy, so garlic bread or rolls would probably go over well. I drain a can of sliced black olives and scatter them over the roast before serving if I’m feeling particularly fancy as it looks nice and tastes good with the tomato sauce.

Red Wine and Garlic Crock Pot Roast

Ingredients:
2 15 oz or 1 28 oz can diced tomatoes
2 medium onions cut into chunks
4-6 cloves garlic, smashed and minced
2 beef bouillon cubes
1 Tablespoon molasses (optional)
1 cup red wine (dry preferred but not necessary)
1 teaspoon majoram or thyme
1/2 teaspoon ground rosemary
3-4 pound pot roast of choice (chuck, round, whatever’s on sale that week. I’m not picky)
Salt and pepper
olive oil

Directions:
Combine diced tomatoes, beef broth or bouillon cubes, onions, garlic, herbs and molasses in crock. Set aside. Trim your roast of any surface fat. Salt and pepper all sides of roast. Heat a few tablespoons of olive oil in a large skillet over medium-high heat and sear roast on all sides making sure to sear short edges if using a flat cut of meat. You want to make sure all sides are seared as this seals the moisture into the meat. Remove roast from pan and set in crock on top of tomato mixture. Deglaze pan with red wine and heat for a few minutes to burn off some of the alcohol. Add wine to crock and stir a little to incorporate. Stir and flip roast if needed to coat and distribute liquids. Cover and set crock on low for 8 hours or overnight, until beef is fork tender. Remove roast to serving dish. Pour sauce into a saucepan and reduce over medium heat to thicken and adjust seasoning to taste. Pour sauce over roast and serve.

Notes:
-If you don’t have a crock or want to do this in less than 8 hours you can make it in a heavy dutch oven. Preheat the oven to 350 degrees and sear the meat on the stove in the dutch oven. Remove roast and set aside. Reduce heat and brown the onions in the pot, then add the rest of the ingredients, making sure you break up the bouillon cubes. Add the beef back to the pot, cover and bake for 1 1/2 hours. Add vegetables if using, cover and cook for another 30 minutes or until beef is tender and vegetables are cooked. Remove roast from pot and reduce sauce on stove.
-If for some reason you can’t use the stove with your dutch oven (i.e., glass cooktop plus 16 pound cast iron pot = cracked and nonfunctional cooktop) sear the meat in a regular pan while the dutch oven heats up in the oven during preheat. Carefully remove the hot pot from the oven and add the roast and sauce and bake as usual. To reduce the sauce turn the heat in the oven up to 400 degrees and return the pot to the oven uncovered for 10 or 15 minutes or while you make the rest of your dinner. It won’t burn or stick and will free up the rest of your burners if you need them for other dishes.
-You can halve this recipe for smaller crocks easily, and it comes out fine. The quantities I give are what I use in a 4 quart crock, but you can scale up or down as needed with this one.

Super Easy Slow Cooker Chili

Rachel — Mon, 21 Sep 2009 02:58:18 +0000

Get your Super Bowl Party started right with a super easy slow cooker chili recipe that all of your friends and family will love. Nothing is easier than a one pot meal. Take things to the next level by creating a super simple chili bar with all your favorite chili toppings.

Prep Time: 10 minutes

Cook Time: 4 hours

Ingredients

1-1/2 lbs. ground beef, browned

1 can (19 oz.) red kidney beans, rinsed and drained

1 jar Ragú® Old World Style® Pasta Sauce

1 envelope Lipton® Recipe Secrets® Onion Soup Mix

4 tsp. chili powder

Preparation

1. In slow cooker, combine all ingredients and cook covered on LOW 8 hours or HIGH 4 hours.

Serve, if desired, over hot cooked rice. Makes six servings.

Visit www.MakingLifeBetter.com for simple, tasty and affordable one-pot/one-bowl recipes and meal ideas.

Homemade Sloppy Joes

Rachel — Mon, 21 Sep 2009 02:54:53 +0000

Sloppy Joes are a kid favorite but the store bought cans of sloppy joe mix can contain a lot of corn syrup and preservatives that you do not need. Homemade sloppy joes are a great school night dinner that everyone will love.

Ingredients

1 T olive oil
1 pound ground beef
1/4 cup brown sugar
1 T grill seasoning (garlic, onion, paprika, pepper, coriander or similar combination)
1 chopped onion
1 chopped red pepper
1 T red wine vinegar
1 T worcestershire sauce
2 cups tomato sauce
2 T tomato paste
crusty rolls or hamburger buns

Preparation

Brown Hamburger in Olive Oil. Mix the brown sugar and grill seasoning together and combine it with the ground beef. Add diced onion and red pepper. Cook for 5 minutes. Add splash of vinegar and 2 T Worcestershire sauce. Add 8 oz or 2 cups tomato sauce and 2 T tomato paste. Let it cook for a 5 minutes to combine the flavors. Serve on a crusty roll.

Easy School Night Pot Roast

Rachel — Mon, 21 Sep 2009 02:53:19 +0000

This pot roast is so easy to prepare and makes a great comfort meal as the weather turns colder. The meat is tender and kids love the mild flavor. The leftovers make a great au ju sandwich for mom or a simple pot roast sandwich for a school lunch.

1 pot roast
1 package golden onion soup
1 can golden mushroom or cream of mushroom soup

Place pot roast in tin foil in pan. Rub golden onion soup mix into meat and pour golden mushroom soup over top. Bake at 350º for 3 or 4 hours.

Taco Casserole

Rachel — Mon, 21 Sep 2009 02:51:01 +0000

This simple taco casserole is easy to make on a busy school night and it’s a real crowd pleaser. Set up a topping bar so that everyone can top their casserole with their favorite ingredients (or leave everything off if you have picky kids).

1/4 pound extra lean ground beef
1/2 cup shredded cheese
2/3 cup crumbled tortilla chips
1/3 cup tomato sauce
1/3 of a can black beans — rinsed and drained
2/3 cup water
1 chopped onion
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/3 of a 1 1/4-ounce package taco seasoning

Optional

Sour Cream
Lettuce
Sliced Tomatos
Chopped Cilantro

Preheat oven to 350 degrees.

Brown ground been and onions and drain fat. Add taco seasoning, chili powder, cumin, tomato sauce, black beans and water. Simmer for 10 minutes. Gently stir in tortilla chips and half of the cheese. Put in a casserole dish (or if you have an oven-proof skillet leave it in the skillet). Sprinkle the rest of the cheese on top. Bake for 30 minutes. Serve with optional toppings.

Crockpot Meatloaf

Rachel — Sun, 20 Sep 2009 23:14:11 +0000

Meatloaf, despite the bad reputation it has, is one of my all time favorite foods. One of my main complaints about cooking meatloaf is I never know quite when it is done, especially for recipes that include ketchup. This meatloaf recipe is one of the tastiest ones I have tried and it is so easy to make. Cooking it in the crockpot lets me feel confident that it is cooked all the way through and the delicious sauce adds a wonderful finishing touch.

Ingredients

2 Eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1-1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce

Preparation

In a large bowl combine the first six ingredients. Crumble beef over mixture and mix well. Mixture will be moist. Shape into a round loaf; place in a 5 qt slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees.

In a small bowl whisk the ketchup, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting. 6 servings.

Variation: Substitute basil and black pepper for the rubbed sage and leave out the ground mustard.

Freezer Meal Option

Make meatloaf according to directions. Shape the meatloaf and without cooking, place it in a freezer bag. Freeze the meatlloaf raw. When ready to cook, thaw in the fridge over night and place in the crockpot in the morning.

Easy Homemade Chili

Rachel — Sun, 20 Sep 2009 22:54:07 +0000

Homemade chili is always a favorite. This basic chili recipe can be altered to fit anyone’s tastes and not only makes wonderful leftovers but can also be frozen for a fast dinner on those days when there is just no time to make a home-cooked meal.

Ingredients

2 large cans hunts chili beans
1 Reg can Hunts stewed tomatoes
1 small can tomato paste
1 small can tomato sauce
1 Green pepper, chopped
1 onion, chopped
½ teaspoon chili powder
1 lb hamburger
1 small can water (sauce can)
1 can kidney beans (optional)

Preparation

Brown hamburger with onion and green pepper. Add remaining ingredients and simmer for 1 hour. Salt and pepper to taste.

(optional. Add 1 stalk diced celery.)

Note – Add more chili powder for some extra flavor.

Freezer Meal Option

This recipe can be turned into an easy freezer meal. Prepare chili as directed and allow to cool. When chili is cool, place in a freezer bag and lay flat in the freezer until solid. Thaw by placing the freezer bag under running water and heat in a saucepan.