Beef Cookbook Main Dishes Pork

BBQ Beef and Pork Sandwiches

4 lbs. (total) beef and/or pork roast

1 large can tomato sauce
1 4 oz. catsup
1 C. water
2 T. lemon juice
2 T. Worcestershire sauce
1 T. brown sugar
1/2 tsp. mustard
1 medium onion, minced
1/2 C. celery, chopped
Salt and pepper

Place the beef or pork in 275º oven for 4 hours. Shred roast. Add the sauce. Place in slow cooker and cook until veggies are done to your liking. This is really better the second day when the ingredients have blended. I sometimes mix it up, let it set in the refrigerator overnight, and then start cooking in the early afternoon for dinner, or make the day before and then reheat.

Beef Casseroles Cookbook Main Dishes

Hamburger Chop Suey

1 lb. hamburger
1 medium onion, chopped
1/2 C. raw rice
1 can cream of chicken soup
1 1/2 cans water
1 C. celery, chopped
1/4 C. green pepper, if desired
1 can mushroom soup
1/4 C. soy sauce
Chow mein noodles

Brown hamburger with celery, onion and green pepper. Put in casserole and add rest of ingredients. Bake at 350º for 1 1/4 hours. Last 15 minutes, cover with chow mein noodles.

Beef Casseroles Cookbook Main Dishes

Hungarian Goulash

1 lb. hamburger
2 onions, chopped
1/4 tsp, mustard
1 1/2 tsp. paprika
2 T. brown sugar
1 1/4 tsp. salt
3 T. Worcestershire sauce
6 T. catsup
1/2 C. water
3 T. flour
1 – 6 oz. pkg. noodles
1 small can corn
1 small can peas

Brown hamburger and onions. Add rest of ingredients and simmer. Cook noodles as directed on package. Add to hamburger mixture. Place in casserole and bake at 350º for 30 minutes.

Beef Cookbook Main Dishes


This is one of the two or three meals that Paul is very good at cooking. It’s a favorite winter supper for our family.

3 cans Campbell’s tomato soup
1 1/2 lbs, ground hamburger
3 C. elbow macaroni
1/2 large green pepper
1 small onion

Put butter, onion and green pepper into a pan and heat on low until contents begin to soften. Add and brown hamburger. In big pot boil water for cooking noodles. Add soup to the hamburger mixture. Once water is at a boil, add macaroni and cook for 3 minutes. Drain water from macaroni and add soup/hamburger mixture to the big pot with the macaroni and cook on very low heat for 10 minutes.

Serve with Parmesan cheese, white bread with butter, and milk. Applesauce goes nicely, too,

Beef Cookbook Main Dishes

Cheeseburger and Fries

2 lbs. hamburger
1 can golden mushroom soup
1 can Cheddar cheese soup
1 – 20 oz. pkg. frozen French fries
Hamburger toppings

Brown hamburger and drain. Place in a 9×13″ pan. Combine soups and pour over hamburger. Place frozen French fries over top. Bake 45 to 55 minutes at 350°.

Beef Casseroles Cookbook Main Dishes

Tater Tot Casserole

1 1/2 lbs. hamburger
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can milk
1 bag tater tots

Brown hamburger. Add the soup and milk; mix well. Put in a 9×13″ baking dish, Top with tater tots. Bake at 350º until the tater tots are brown and the middle bubbles.

OPTIONAL: Add vegetables or cheese before baking. (I don’t do either. Paul doesn’t like vegetables and I add cheese during re-warming to give the leftovers a different spin.)

Beef Cookbook Miscellaneous

Hamburger Gravy

1 lb. hamburger
Salt and pepper
2 heaping serving T. flour
Enough milk to thicken

Brown the hamburger in skillet. Salt and pepper. Drain some of the grease, but not all. Add 2 heaping serving tablespoons (not measuring tablespoons but the spoons you use to serve with) of flour; mix into hamburger and let it get hot (that’s the secret to any milk gravy – let the flour and the drippings get hot or boiling before adding the milk). Pour in enough milk to thicken. That’s how Mom made it – I like to add 1 can of cream of mushroom soup and 1 beef bouillon cube. I think the hamburger I use is leaner and seems sort of tasteless, so I doctor it up. Serve over mashed potatoes and, of course, you have to have frozen sweet corn with it.

Beef Chicken Cookbook Main Dishes

Stir-Fried Chicken and Noodles

This is a quick and easy stir-fry. I have tried many different combinations of vegetables, and the sauce is also good with beef instead of chicken. (Substitute beef broth when using beef.)

1/2 C. chicken broth
1/3 C. reduced-sodium chicken broth
1/4 C. white wine or additional chicken broth
2 cloves garlic, minced
1/4 tsp. ground ginger
1/4 tsp. pepper
1/8 tsp. crushed red pepper flakes
3/4 lb. chicken breasts, boneless and skinless, cut into strips
4 tsp. canola oil, divided
2 C. broccoli florets
2 C. julienned carrots
2 C. Chinese or Napa cabbage, shredded
1 C. fresh or frozen snow peas, cut into 1″ pieces
6 oz. spaghetti, broken
2 tsp. cornstarch

In a bowl combine the first 7 ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade. In a large non-stick skillet or Wok,
stir-fry chicken in 2 teaspoons oil for 3 to 5 minutes, or until no longer pink. Remove and keep warm. Stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer, or until vegetables are crisp-tender.

Meanwhile, cook pasta according to package directions. Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through.

Yield: 6 servings.

Beef Cookbook Main Dishes


25 lbs. ground beef
1 1/2 large onions, finely chopped
6 – 10 1/2 oz. cans tomato soup
2 – 44 oz. bottles catsup
1 C. mustard
3/4 C. vinegar
Handful or 2 of brown sugar

Brown ground beef in pan; drain. Put in roaster. Add rest of ingredients. Mix well. Simmer 2 hours. Don’t add vinegar until you taste mixture because different brands of catsup use different amounts of vinegar in their recipes. Just make it taste the way you want, a little more of this or a little more of that.

Serves 100.

Beef Casseroles Cookbook Dips

Diana’s Mexican Casserole Dip

1 1/2 lbs. hamburger, browned
1 pkg. taco seasoning
1 – 8 oz. pkg. sour cheese
1/2 lb. mozzarella cheese
1/2 lb. Cheddar cheese
2 tomatoes, chopped
1 green pepper, chopped
1 onion, chopped
1 jar taco sauce (medium spiced and any size you want)

Combine the hamburger and taco seasoning as directed on back of seasoning packet. Salt veggies lightly. Place half of meat mixture in casserole; layer half of vegetables, all sour cream, and all mozzarella. Repeat with meat, veggies and Cheddar cheese. Pour taco sauce over top. Bake at 350º for 35 to 40 minutes.