Italian Beef Dip

     This is an especially easy dinner. It takes only 5 purchased ingredients and a couple of spices you should already have in you cupboard. Dinner can be on the table in about 15 minutes.  You can use fancy Hoagie Buns or toasted Hamburger buns you have on hand.  Be prepared for a busy day by buying the sliced deli meat and cheese ahead of time and freeze the meat to be pulled out in a pinch.

     So full of flavor your family won't believe you haven't been slaving in the kitchen for hours!

Simmer the first 5 ingredients together in a skillet for about 5 minutes. 

      Remove pepper strips and add beef to heat through.  Butter the top of the buns and place them next to the bottom buns on a cookie sheet. Divide beef between bottom buns and top with cooked pepper and cheese. Place cookie sheet filled with sandwiches under the broiler for a short time until the cheese melts and the tops are toasted.  Serve remaining juice in a small bowl with sandwiches as a dip. 

    Do you have any great quick recipes you could share with us?  I would love to hear from you!!

Italian Beef Dip

by Scrumptilicious 4 You!

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: entree Italian

6073030

Ingredients (6 sandwiches)

• 2- 10 oz cans Campbells beef broth
• 4 teaspoons minced garlic
• 2 teaspoon dried oregano leaves
• 1/4 teaspoon pepper
• 1 medium green or red bell pepper, thinly sliced
• 3/4 lb. thinly sliced deli roast beef
• 6 thinly sliced Swiss cheese slices
• 6 Hoagie Buns

Instructions

Simmer the first 5 ingredients together in a uncovered skillet for about 5 minutes until peppers are tender.

Remove pepper strips and cover to keep warm.

Bring broth to a boil again.

Add beef, cover pan, and remove from heat.

Leave to heat meat through for about 2 minutes.

Butter the top of the buns and place them next to the bottom buns on a cookie sheet.

Divide beef between bottom buns and top with cooked pepper and cheese.

Place cookie sheet filled with sandwiches under the broiler for a short time until the

cheese melts and the tops are toasted.

Serve remaining juice in a small bowl as a dip for the sandwiches.

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Popovers with Creamed Chipped Beef

I am so excited to share this recipe with you! Some time ago (we are definitely not saying how long) when I was about 10 years old, (it really wasn't THAT long ago!) I found an incredible recipe in a children's magazine.  It said anyone, even a child could make it.  So I got out a pencil and wrote it down. And guess what?  They were right.  I did make it then and I still make it now because it is so delicious.  The recipe was for Popovers.  Here is a picture of my original recipe card that I wrote.

     I have ancestors from England and my mother told me that these popovers were much like the Yorkshire Pudding my great Grandmother used to make for my mom when she was little.  So I found from some research that creamed chip beef would be good served over these delicious eggy muffins. 

      I have one confession to make and that is that the beef I use is not real chipped beef although I think that would be good also.  I buy the thin sliced Carl Budding or Land O Frost -2 oz.- packages in the deli case at the store.  It is wonderful in this recipe and much less expensive. 

      I call this recipe Elegant, Easy, and Economical.  The only drawback is that much like a souffle these popovers will shrink if left out of the oven for more than a few minutes.  They still taste great they just aren't as pretty.  Because of this you need to make the batter ahead of time if you want but don't put them in the oven until about 25 minutes before you want to serve them.  They will come out beautiful and taste out of this world!

Begin by generously applying shortening to your muffin pan cups.  Add a little more than you think is necessary.  Then be sure to place the tins in the freezer while you make the batter.  This helps the popovers do just that!  Pop Over!

                                                             Now whisk the ingredients together until smooth. 
     

 So easy! 

 Divide the batter into the 12 muffin cups evenly.

Bake in a preheated oven (450 F) until golden.  About 25 minutes

While your popovers are cooking, make the creamed beef.  Melt the butter in a small pan over low heat.  Add the flour and salt and quickly whisk it together until well blended.  Add the milk and bring to a boil over medium heat.  Stir often.  While it is heating open the packaged beef and rip it into thin strips and separate it as much as you can. 

When the white sauce has come to a boil for about one minute (Stirring constantly), stir in the beef and remove from heat.
Serve over popovers.
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Popovers with Creamed Chipped Beef

by Scrumptilicious 4 You!

Prep Time: 15 minutes

Cook Time: 25 minutes

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Ingredients (serves 6)

Popovers

• 1 cup all purpose flour
• 3 eggs
• 1 cup milk
• 1/2 teaspoon salt

Creamed Beef

• 3 packages (2 oz) Carl Budding thin sliced beef
• 6 Tablespoons butter
• 6 Tablespoons flour
• 3 cups milk

Instructions

Popovers

Begin by generously applying shortening to your muffin pan cups. Add a little more than you think is necessary. Then be sure to place the tins in the freezer while you make the batter.

Now whisk the ingredients together until smooth.

Divide the batter into the 12 muffin cups evenly.

Bake in a preheated oven (450 F) until golden. About 25 minutes

Creamed Beef

Melt the butter in a small pan over low heat.

Add the flour and quickly whisk it together until well blended.

Add the milk and bring to a boil over medium heat. Stir often.

While the sauce is heating open the packaged beef and rip it into thin strips and separate it as much as you can.

When the white sauce has come to a boil for about one minute (Stirring constantly), stir in the beef and remove from heat.

Serve over popovers

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Tender Beef Brisket Sandwiches

   

     Do you ever walk through the meat department at Walmart or Costco and see a huge slab of beef vacuum packed in plastic and wonder "What do they do with that?"  Usually you can get beef brisket in 3-4 lb roasts but they cost quite a bit more per pound so the large cuts are more economical.  
     The good news is that you can either cut them into smaller sizes and cook them at different times or cut them and cook them at the same time in a large pan and then freeze them to pull out later.  
     Cooking all at once is my personal favorite because you only have one preparation, one day of cooking, yet you can get from 3 to 20 meals out of it and not have to cook again!  (Did I tell you that I LOVE my freezers?? Yes, that is plural).  Whenever I can cook in large amounts, even though there are only 2 of us eating each night, I absolutely do it.  Some people spend 2 or 3 days a month making freezer meals so they don't have to cook during the month.  I found that I never have 2 or 3 days time to do this.  It is sooo much easier to just double or triple meals when you are already cooking them, then freeze them in meal size portions.  I have gone a week to a week and a half without ever needing to cook.  I do like to cook but on busy days at work and with family I LOVE to pull out a wonderful meal that doesn't need to be cooked, just heat and serve.  Well enough of that, let's talk about brisket!

     So after buying the brisket (mine have been about 12 to 15 lbs.)  cut off the outer plastic wrap and wash the meat.  Then I just get a large knife and eyeball it to cut it in 3 to 4 lb. sections.  Make enough of the rub recipe to cover the separate pieces. 

Beef Rub

(for a 4-6 lb. roast)
2 Tablespoons chili power
1Tablespoon garlic powder
1Tablespoon onion powder
1Tablespoon ground black pepper
1Tablespoon white sugar
1Tablespoon seasoned salt
     
Mix together in a bowl.   Rub it into the outside of all sides of the meat.  Keep adding more until all of it is used if possible.  As the rub has time to combine with the meats juices it becomes easier to add more dry rub to what is already there.  After rubbing each piece with spices, place the meat in a pan large enough to hold your meat.  Place the pan uncovered in a preheated oven at 350F degrees.  Cook for 1 hour.  Take out and pour into pan:

1 1/2 cups beef broth (More if cooking more than one 4 lb. roast)

Cover tightly with foil.  Return to oven and reduce heat to 220F degrees.  Cook for 4 hours more.  Remove and let meat stand for 30 minutes before slicing. 

After slicing, replace meat in pan to soak up broth and drippings. The meat will become very juicy and flavorful.

You can also pour the juice over the meat and then let it sit.  If freezing some of the meat include juice so it can be warmed up with it.  A lot of flavor is in the juice so put it to good use!

     This meat is so delicious if you slice it and serve it on homemade buns found here.  These are easy to make too because you can make them on the dough setting of your bread maker.  Also, you can  make them by hand if you don't have a bread maker.

     The real secret is this!  We had a catered lunch at work one time from a local barbeque restaurant.  They served the meat on a bun but didn't put the sauce all through pulled apart meat.  They sliced it and then add the barbeque sauce on top.  It really made a difference.  It wasn't too strong of a barbequed taste.  Also, they used a really good sauce that isn't too vinegary tasting.  I really like  to make my own recipe but when I don't have time I use K C Masterpiece Original for this.  It has a deep flavor without being too strong.  

     Party Time!  This will feed a lot so now you have a meal plan for your next large family party or neighborhood get together! 

     Recipe source: Best Ever Beef Brisket (no longer found on All Recipes).With changes made by me.
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