You don't have to be a grill master to make an epic beef dish! I put together my "All Beef" cookbook so anyone can make mouthwatering, simple, and delicious beef meals.
My sister asked me, “Katie, I need ideas on how to cook these different cuts of beef. I typically only buy ground beef and steak. How do I cook a roast or flank steak? What are some good ideas for stew meat?”
This prompted the idea for a cookbook!
If you’re like her, and not used to all of the different cuts of beef, this cookbook is essential!
It's comprised of several easy beef recipes for a quick week night meal! Or, surprise your weekend dinner guests with more involved recipes that are sure to impress.
This cookbook was a labor of love and you're sure to love it too! Here is a recipe I think you'll enjoy straight from the cookbook!
Here is what you'll need:
4 oz egg noodles
1/3 C butter
1/2 C finely chopped onion
1/4 C diced carrots
1 large garlic clove, minced
1 (4 oz) can mushrooms
1 LB Lane Legacy ground beef
1 TBSP flour
1/2 TSP basil
1 TBSP dijon mustard
1 (8 oz) can tomato sauce
1/3 C cooking sherry
1 C beef broth
1 TSP salt
1/4 TSP pepper
1 C sour cream
1/2 C Parmesan cheese
This recipe yields 6 servings however I often double this recipe in a 9x13 pan to get 12 servings.
Preheat the oven to 375.
Cook noodles according to package directions, drain, and toss with olive oil to prevent sticking.
While noodles are cooking, place butter in a large skillet and sauté onion, garlic, and mushrooms until onion is golden brown (about 5 minutes)
Add beef and cook, stirring until it is browned; remove from heat.
Stir in flour, basil, dijon, tomato sauce, sherry, broth, salt, and pepper; simmer for 10 minutes, stirring occasionally.
Blend in sour cream
In a 2 qt casserole, layer a 1/3 of the noodles, then a 1/3 of the meat mixture. Repeat twice.
Sprinkle with parmesan cheese, bake uncovered for 25 minutes.
Sprinkle with poppy seeds. Serve & enjoy!