Easy Korean Beef

This is one of our favorite easy dinners:

Cheap Korean Beef 

Chop Suey Casserole

Chop Suey Casserole

1 pound ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
2/3 soup can of water
1/2 c. uncooked rice
1 cup chopped celery
1 onion, chopped
3 T. soy sauce
1 can chow mein noodles

Brown and drain beef. Combine all ingredients except noodles in a casserole. Bake at 350 for 1 hour. Cover with noodles for the last 10 minutes of baking.

Notes:

This recipe was a favorite of my dear friend Flossie and was taken from the cookbook in the parish I grew up in, submitted by Pat Vaughn.

I am going to substitute chopped water chestnuts for part or all of the onion when I make it because I really do not like onions.

Meatloaf

Meatloaf

3 stalks celery chopped (about 2/3 cup)
1 pound ground beef
1 pound sausage
3 eggs
3/4 cup catsup
4 T. Worcestershire sauce
3/4 cup oats
2/3 Italian bread crumbs
black pepper
salt (if desired)

Combine the eggs, catsup and Worcestershire sauce. Place all other ingredients in a medium bowl. Add egg mixture and using your hands gently but thoroughly combine. Do not overmix.

Bake at 350 for 50 - 60 minutes or until the internal temperature reaches 160. Drain grease and let sit for 10 minutes before serving.

Chipped Beef on Toast

Chipped Beef on Toast

2 T. butter
2 T. flour
1 1/2 c. warm milk
2 2.25 ounce jars dried beef, rinsed, drained and chopped
1 T. Worcestershire sauce
1 pinch cayenne pepper

In a medium saucepan over low heat, melt butter. Whisk in flour to form a roux. Whisk in milk gradually and increase heat to medium. Bring to a boil and add beef, Worcestershire sauce and cayenne, stirring until thickened and heated through.

Serve over toast.

Note: the directions for the beef say to rinse and drain it before using, which I did.

Beef Strogonoff

This is mine, but one I am constantly tweaking, it seems a little different every time I make it.

1 pound of beef rib eye or other good cut of beef, cut into 1/2 inch cubes
1 8 ounce package sliced mushrooms
1 can cream of mushroom soup
1 1/2 tea. beef bouillon granules
1 T. of onion powder
1 tea. minced garlic
1/2 tea. garlic salt
1/4 tea. black pepper
2 T. Worcestershire sauce
2/3 c. sour cream
2 c. egg noodles, prepared. Add parsley and butter to noodles if desired.

Brown beef in a small amount of olive oil for 7 minutes. Add mushrooms and saute for 4 minutes, then add mushroom soup through Worcestershire sauce. Simmer 15 - 20 minutes.

Just before serving, stir in sour cream. Serve over noodles.

Cinnamon-Beef Noodles

This is not mine at all - it is from Cooking Light Magazine, Jan/Feb 2001 and is just so delicious!

Cinnamon-Beef Noodles

In this classic version of red-cooking, the meat is simmered in a soy sauce-based mixture for a long time until tender. Seasonings such as ginger, garlic, and cinnamon provide extra flavor. This method can be used to cook a variety of meats, including pork, lamb, chicken, and duck.

Yield

8 servings (serving size: 1 cup beef mixture and 1/2 cup noodles)

Ingredients

• 5 cups water
• 1 1/2 cups rice wine or sake
• 3/4 cup low-sodium soy sauce
• 1/4 cup sugar
• 2 teaspoons vegetable oil
• 2 pounds beef stew meat, cut into 1 1/2-inch cubes
• 8 green onions, cut into 1-inch pieces
• 6 garlic cloves, crushed
• 2 cinnamon sticks
• 1 (1-inch) piece peeled fresh ginger, thinly sliced
• 1 (10-ounce) package fresh spinach, chopped
• 4 cups hot cooked wide lo mein noodles or vermicelli (about 8 ounces uncooked pasta)

Preparation

Combine first 4 ingredients in a large bowl; stir with a whisk. Set aside.

Heat 1 teaspoon oil in a large Dutch oven over medium-high heat; add half of the beef, browning on all sides. Remove from pan. Repeat procedure with remaining oil and beef. Return beef to pan; add water mixture, onions, garlic, cinnamon, and ginger. Bring to a boil; cover, reduce heat, and simmer 2 hours or until beef is tender. Discard ginger slices and cinnamon. Stir in spinach; cook 3 minutes or until wilted. Serve over noodles.

Nutritional Information

Calories:

403 (14% from fat)

Fat:

6.2g (sat 2.3g,mono 3.3g,poly 1.3g)

Protein:

30.5g

Carbohydrate:

50.4g

Fiber:

2.9g

Cholesterol:

44mg

Iron:

5.2mg

Sodium:

1080mg

Calcium:

80mg

Nina Simonds, Cooking Light, JANUARY 2001