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1steve
Rating: N/A
Votes: 0 (Vote!) | | Posted on Tuesday, January 22, 2002 - 12:56 pm: | 
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Steak and Black Bean Chili
Quantity: Makes 6 servings
This hearty chili, featuring steak and black beans, proves that it doesn't take magic to serve six with only one steak.
Ingredients:
3/4 pound sirloin steak
1 teaspoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) diced tomatoes, undrained
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 jalapeño pepper, minced
1 cube beef bouillon
2 tablespoons chili powder
1/2 teaspoon sugar
1 cup chopped tomato
2/3 cup sliced green onions with tops
6 tablespoons reduced-fat sour cream
Instructions:
1. Remove fat from steak. Cut steak into 1/2-inch cubes. Heat oil in large nonstick saucepan over medium heat until hot. Add steak, onion and garlic; cook and stir 5 minutes or until meat in no longer pink. Add beans, diced tomatoes with juice, bell peppers, jalapeño pepper, bouillon, chili powder and sugar. Bring to a boil; reduce heat to low. Simmer, covered, 30 to 40 minutes.
2. Top with chopped tomato, green onions and sour cream.
Nutritional Information:
Nutrients per Serving:
Calories 277, Total Fat 7 g, Sat. Fat 1 g, Protein 26 g, Carbohydrates 40 g, Cholesterol 37 mg, Sodium 790 mg, Dietary Fiber 12 g
Dietary exchanges:
2 Starch, 1-1/2 Meat, 2 Vegetable
*Jalapeño peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling. |
admin
Rating: N/A
Votes: 0 (Vote!) | | Posted on Tuesday, January 22, 2002 - 12:44 pm: |
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Hi Steve,
Had an Idea - try editing your post to fix the graphic. J |
1steve
Rating: N/A
Votes: 0 (Vote!) | | Posted on Tuesday, January 22, 2002 - 12:51 pm: |
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Hi Jacqui,
I had left the graphic out and then edited the post to include it. But with the edit it didn't prompt me to upload an image. I'm going to try and delete it and include the image to start with. |
1steve
Rating: N/A
Votes: 0 (Vote!) | | Posted on Sunday, January 6, 2002 - 9:10 am: |
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Just Ran Accross this one on the Internet and with the recipe's name fitting so perfectly I couldn't resist posting it 
Sally’s Stroganoff
1 pound round steak, cubed
medium onion, minced
1T Worcestershire
1/2c sour cream
1 can tomato soup
1 small can mushrooms
Brown meat; add onion till tender. Add tomato soup, Worcestershire, and 1 soup can water. Stir and cook ½ hour. Add sour cream and mushrooms, and heat to serve. Serve over cooked wide egg noodles. |
jacqui
Rating: N/A
Votes: 0 (Vote!) | | Posted on Sunday, January 6, 2002 - 10:26 am: |
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LOL Steve!
Some Russian is now rolling over in his grave. Good find! \blue{J} |
mew
Rating: N/A
Votes: 0 (Vote!) | | Posted on Saturday, December 29, 2001 - 5:21 pm: |
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I too love the chef!
Okay, here's one I have in my files by way of my sister - a real "soup can sally". I tried it once but didn't care for it. The next time I substituted a can of stewed tomatoes and it was more to my liking. I think I did not like the peas with the tomato soup.
"Go to Bed Stew"
1 can tomato soup
3 potatoes, halved
1 large onion, halved
1 can of peas, drained (I used green beans 2nd try)
1 lb beef cubes
3 carrots, halved
Place all ingredients into a large casserole or 9x11 pan, stir, cover tightly and bake at 250 for five hours. |
liz
Rating: N/A
Votes: 0 (Vote!) | | Posted on Saturday, December 29, 2001 - 4:56 pm: |
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I love your chef. He looks so wholesome. Well, I've got this one which I make from time to time. Sometimes I omit the soup and just thicken the gravy with cornstarch or flour. It's definitely fast and easy.
Home Cookin 4.7 Chapter: Beef
Hamburg Stroganoff
==================
1/4 cup butter
1/2 cup minced onion
1 lb. ground beef
1 clove garlic, peeled
2 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1/2 lb. mushrooms, sliced
1 can condensed cream of chicken or mushroom soup
1 cup sour cream
Rice or Noodles
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Melt butter in a heavy skillet. Add onion and cook slowly until soft. Add
ground beef and garlic. Cook until slightly browned, then stir in the
flour, salt, pepper and mushrooms. Cook 5 minutes and add the soup. Simmer
10 minutes and stir in the sour cream. Heat and sprinkle with minced
parsley, chives or dill.
Serve over rice or noodles.
Fannie Farmer Cookbook Tenth Edition
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admin
Rating: N/A
Votes: 0 (Vote!) | | Posted on Saturday, December 29, 2001 - 2:04 pm: |
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Why is my gif not appearing?? One more try...
 |
liz
Rating: N/A
Votes: 0 (Vote!) | | Posted on Saturday, December 29, 2001 - 12:52 pm: |
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I wondered who would be the first to kick this one off. Jacqui, I'm mildly surprised. |
jacqui
Rating: N/A
Votes: 0 (Vote!) | | Posted on Saturday, December 29, 2001 - 9:55 am: |
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This came in an e-mail this morning and thought it is just the ticket to kick off this board!! J
BACON CHEESEBURGER PASTA
8 ounces ziti pasta -- uncooked
1 pound ground beef
6 slices bacon -- diced
1 (10 3/4 oz) can condensed tomato soup -- undiluted
1 cup shredded sharp cheddar cheese
BBQ sauce and mustard -- optional
Cook pasta according to package directions. Meanwhile, in a skillet, cook
ground beef over medium heat until no longer pink; drain and set aside. In
the same skillet, cook bacon until crisp; remove with a slotted spoon to
paper towels. Discard drippings.
Drain pasta; add to skillet. Add soup, beef, and bacon; heat through.
Sprinkle with cheese; cover and cook until the cheese is melted. Serve with
BBQ sauce and mustard, if desired. Yield: 6 servings.
Feel free to add additional spices or herbs of choice while preparing. |
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