A hearty beef stew with skillet cornbread is one of our favorites for fall and winter and it’s hard to beat a comforting bowl of chicken and dumplings. All of that said, this Dublin Coddle is a good alternative and our absolute favorite hearty stew.

Ingredients Needed for Irish Coddle

• Bacon
• Onions
• Carrots
• Potatoes: Russet, Red Potatoes or Yukon Gold
• Kosher Salt
• Fresh Ground Pepper
• Smoked Sausage
• Chicken Broth
• Green Onions, optional for garnish

We have made coddle with our homemade smoked sausage and maple sausage but my favorite is made with brisket smoked sausage. Any good quality sausages will make a hearty coddle. 

Step By Step Directions for Coddle

1. Prep ingredients: Slice potatoes, carrots and onions thin. Cut smoked sausages into slices or large chunks.

2. Cook bacon pieces until it starts to crisp, remove to a paper towel and set aside, reserving bacon grease in the pan.

4. Add a layer of potatoes over the sausage and vegetables in the pan, seasoning with salt and pepper.
5. Repeat the layers twice more ending with potatoes. 

6. Remove 2/3 of the sausage and vegetable mixture to a bowl.
7. Add a layer of potatoes over the sausage and vegetables in the pan, seasoning with salt and pepper.
8. Repeat the layers twice more ending with potatoes. 

9. Sprinkle bacon over the top. 
10. Slowly pour chicken broth over the finished layers, keeping the layers intact. 

11. Cover the Dutch oven with a lid or a couple of layers of foil if you don’t have a lid. 
12. Bake at 425° for 45 minutes.
13. Check the liquid and add more broth if needed. Cover and return to oven at 350° for 30 minutes. 

14. Remove from oven, remove lid and cool 5- 10 minutes before serving. 

We initially tried this Dublin Coddle Irish Stew to celebrate St Patrick’s Day but it quickly became one of our favorite meals that we make quite often. The slow cooked sausage and potatoes is just the most comforting and delicious dinners you can make at home.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Print

Dublin Coddle

Dublin Coddle is one of the best comfort food dishes that you can make. A slow cooked Irish stew with potatoes, sausages, bacon and onions. Originally made to use up the week's leftovers, this is now a dinner staple for our house. 

Course Soups

Cuisine Irish

Keyword coddle, Irish stew, sausage and potato stew

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6 servings

Calories 557kcal

Author Milisa

Ingredients

• 6 slices thick sliced bacon cut into small pieces
• 3- 4 large potatoes peeled and thinly sliced
• 2 onions thinly sliced
• 3 carrots thinly sliced
• 1 pound pork sausages
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 4 – 5 cups chicken broth

Instructions

• Preheat oven to 425°.
• Cut bacon into 1/2 inch pieces. cook in a dutch oven just until bacon starts to crisp. Remove to a paper towel and set aside, reserving bacon drippings.
• Add onions and carrots to the pan, cook over medium heat until vegetables are softened.
• Stir in the sliced sausage, cooking 3- 5 minutes.
• Remove 2/3 of sausage and vegetables from the pan, leaving a thin layer.
• Top with sliced potatoes, seasoning with salt and pepper as you layer. Repeat the layers twice more, ending with potatoes.
• Top with bacon.
• Slowly pour 4 cups of broth over finished layers, as to not mix the layers.
• Cover with lid or several layers of foil. Cook for 45 minutes.
• Remove from oven and add additional broth if needed.
• Replace lid and lower oven temperature to 350°. Cook for 30 minutes.
• Remove from oven and remove lid. Allow to rest 10 minutes before serving.

Notes

Store leftover stew in an airtight container in the refrigerator up to 3 days.

Reheat in a pan, adding additional chicken broth if needed. Cook over medium heat, stirring occasionally until heated through.

Nutrition

Serving: 1g | Calories: 557kcal | Carbohydrates: 52g | Protein: 29g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Cholesterol: 93mg | Sodium: 4132mg | Fiber: 6g | Sugar: 9g

The post Dublin Coddle appeared first on Miss in the Kitchen.

Leftover brisket is my favorite for making easy dinners like Brisket Tacos, Brisket Mac and Cheese and Brisket Grilled Cheese Sandwiches. There are endless possibilities, so if you are looking for more ideas chicken out our best leftover brisket recipes.

Smoked Brisket is on the menu quite often at our house. It’s a great way to feed a crowd or to meal prep for a busy week. If you aren’t into grilling and smoking, you can pick up some juicy brisket from your favorite bbq restaurant for these enchiladas.

The homemade enchilada sauce recipe has quite a few ingredients but it’s super quick to make and doesn’t have that tinny taste that you get from canned sauce and it makes the most delicious enchiladas.

Ingredients Needed for Beef Brisket Enchiladas

• Smoked Brisket
• Olive Oil
• All Purpose Flour
• Chili Powder
• Onion Powder
• Granulated Garlic
• Ground Cumin
• Kosher Salt
• Dried Oregano
• Chicken Broth
• Tomato Sauce
• Heavy Whipping Cream
• Cheese – Colby Jack, Cheddar or Monterey Jack
• Tortillas – We used fajita size flour tortillas, corn tortillas are the traditional choice and work well too. Use your preference.

Garnishes for Enchiladas

• Guacamole
• Salsa
• Avocado Salsa
• Tomatoes
• Sour Cream
• Cilantro
• Green Onions
• Lime Wedges

Step By Step Directions for Brisket Enchiladas Recipe

1. Chop the smoked brisket.

2. Make the enchilada sauce. In a saucepan add the olive oil and flour.
3. Whisk together and cook over medium heat for about 2 minutes.
4. In a bowl, combine chili powder, onion powder, garlic, cumin, salt and oregano.
5. Add to the roux, whisking together.
6. Next, add the chicken broth and tomato sauce.
7. Whisk and continue to cook for a few minutes until sauce is warmed and slightly thickened.
8. Stir in heavy whipping cream and remove from heat.

9. Cover the bottom of a baking pan with about a cup of the enchilada sauce.
10. Dip tortillas into enchilada sauce and place on a rimmed plate or pie plate.
11. Top with chopped brisket and shredded cheese.
12. Roll up and place seam side down into the baking dish.
13. Fill the dish and spoon sauce over the top of the enchiladas.
14. Top with remaining cheese.
15. Cover with foil and bake for 25 minutes.
16. Carefully, remove the aluminum foil and bake another 10- 15 minutes or until sauce is bubbly and cheese is melted.

17. Remove from oven and allow to rest 10 minutes before serving.

Serve enchiladas with your favorite garnishes.

Notes and Variations for BBQ Brisket Enchiladas

• Yield: 12 Enchiladas
• Feed a Crowd: Double this recipe as needed.
• Storage: You may have a bit of enchilada sauce leftover. Store it in an airtight container in the refrigerator up to 4 days or freeze up to 3 months. It’s great to add to taco soup, smothered burritos or mix with ground beef tacos for a boost in flavor.
• Storage: Store leftover enchiladas covered in the refrigerator up to 3 days. Reheat covered with foil in a 350° oven for 15- 20 minutes or until heated through.
• Substitutions: Store-bought enchilada sauce can be used. You’ll need a large can or a couple of small cans. Use a green chile sauce for something different.
• Brisket: If you don’t have brisket, a beef roast or any shredded beef will work for easy shredded beef enchiladas or shredded beef chimichangas.

This Brisket Enchiladas recipe is a great Tex-Mex dinner that is made with simple ingredients and it is delicious enough to serve for company or special occasions. Smoked brisket with loads of cheese and homemade enchilada sauce is sure to be a favorite.

If you love this recipe as much as we do, please leave a comment and a rating. Help us share on Pinterest, Instagram and Facebook!

Print

Brisket Enchiladas

Brisket Enchiladas are stuffed with smoked brisket and cheese, a quick homemade enchilada sauce topped with a thick layer of melty cheese. An epic Tex-Mex dinner that will satisfy a hungry crowd.

Course Beef

Keyword beef brisket enchiladas, beef enchiladas, smoked brisket enchiladas, Tex Mex Enchilada casserole

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 Enchiladas

Calories 1015kcal

Author Milisa

Ingredients

• 1 pound smoked brisket chopped
• 3 tablespoons olive oil
• 3 tablespoons all purpose flour
• 5 tablespoons chili powder
• 1 tablespoon onion powder
• 1 ½ teaspoons granulated garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¾ teaspoons kosher salt
• 3 ½ cups chicken broth
• 3 tablespoons tomato sauce
• ⅓ cup heavy whipping cream
• 16 ounces shredded cheese colby-jack, cheddar or Monterey jack
• 12 tortillas fajita size flour or corn

Optional Garnishes

• Guacamole
• Salsa
• Sour Cream
• Cilantro
• Diced Tomatoes

Instructions

• Preheat oven to 375°.
• In a saucepan add the olive oil and flour. 
• Whisk together and cook over medium heat for about 2 minutes.
• In a bowl, combine chili powder, onion powder, garlic, cumin, salt and oregano.
• Add to the roux, whisking together. 
• Next, add the chicken broth and tomato sauce. 
• Whisk and continue to cook for a few minutes until sauce is warmed and slightly thickened.
• Stir in heavy whipping cream and remove from heat. 
• Cover the bottom of a baking pan with a bit of enchilada sauce. 
• Dip tortillas into enchilada sauce and place on a rimmed plate or pie plate.
• Top with chopped brisket and shredded cheese. 
• Roll up and place seam side down into the baking dish. 
• Fill the dish and spoon additional sauce over the top of the enchiladas.
• Top with remaining cheese. 
• Cover with foil and bake for 25 minutes.
• Carefully, remove the foil and bake another 10- 15 minutes or until sauce is bubbly and cheese is melted. 
• Remove from oven and allow to rest 10 minutes before serving. 
• Serve enchiladas with desired toppings.

Notes

Double this recipe as needed.

Storage: Extra enchilada sauce can be stored in an airtight container in the refrigerator up to 4 days or freeze up to 3 months. Add to taco soup, smothered burritos or mix with ground beef tacos for a boost in flavor. 

Store leftover enchiladas covered in the refrigerator up to 3 days.

Reheat enchiladas covered with foil in a 350° oven for 15- 20 minutes or until heated through.

Substitutions: Canned enchilada sauce can be used. You'll need a large can or a couple of small cans. Any shredded beef will work in place of the brisket. 

Nutrition

Serving: 1g | Calories: 1015kcal | Carbohydrates: 68g | Protein: 51g | Fat: 60g | Saturated Fat: 26g | Polyunsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 2030mg | Fiber: 7g | Sugar: 3g

The post Brisket Enchiladas appeared first on Miss in the Kitchen.

Mexican Cornbread is the perfect weeknight dinner and a delicious ground beef recipe. Amazing comfort food that is a family favorite and perfect for company. Made with pantry staples, jiffy mix needed!

Step-by-Step Directions for Mexican Cornbread

1. Brown ground beef and drain any excess grease. Combine with seasonings, chopped onion and shredded cheddar cheese.
2. In a large mixing bowl, combine cornmeal, all purpose flour, baking soda, and salt. Add milk, eggs, cream style corn, bacon grease and chopped jalapeños. Mix well.
3. Grease a cast iron skillet with bacon drippings or vegetable oil, add half of cornbread batter.
4. Top with ground beef, cheese and onion.
5. Then top with remaining cornbread mixture.
6. Bake for 45-50 minutes at 350° until golden brown.

Recipe Notes and Variations

• Crunchy Crust: Grease the cast iron skillet and place it in the oven while it preheats. A hot skillet will make the crunchiest cornbread crust.
• Cheese: I used medium cheddar. Colby-Jack cheese , Monterey Jack cheese, Pepper Jack cheese or any Mexican cheese blend would all be great.
• Peppers: I used fresh jalapeños, pickled jalapenos, candied jalapenos or a can of green chiles will work fine too. If you aren’t a fan of spicy foods, you can cut down on the jalapeños or leave them out.
• Cornbread Mix: Homemade cornbread is so easy to make from scratch but if you are a fan of jiffy cornbread mix, it will work just fine.
• Baking Dish: Use a 9 x 13 X 2 inch baking dish if you don’t have a cast iron skillet.
• Serving: Garnish with sliced green onions and serve with sour cream if desired.
• Storage: Store leftover Mexican cornbread casserole in an airtight container or on a plate covered with plastic wrap in the refrigerator up to 3 days.
• Reheat: Place cornbread slices on a baking sheet or in a cast iron skillet. Cover with aluminum foil and bake at 350° for 15- 20 minutes or until heated through.

Why You Will Love this Easy Mexican Cornbread Recipe

• Delicious Dinner: This casserole takes regular cornbread to the next level of deliciousness with simple ingredients and hearty ground beef for a wonderful recipe that the entire family will love.
• One Dish Meal: Make this a one-dish meal by using the same cast iron skillet to brown the ground beef and make the Mexican cornbread casserole.

Delicious Dishes and Drinks to Complete Your Meal

• My grandma always served a green salad and on occasion mac and cheese just for me!  My Skillet Mexican Street Corn would be the perfect side dish or add Cucumber Onion Salad for something light. 
• I love fruit punch and my Easy Party Punch is perfect for the whole family. Of course a batch Pineapple Margaritas or a Pineapple Paloma would be great cocktails to finish out your Mexican feast.

More Mexican Recipes to Try

Brisket Tacos are my absolute favorite and the best idea for leftover smoked brisket and we can’t get enough of these Creamy Chicken Enchiladas.

If you love Mexican inspired cuisine, you will love this Taco Spaghetti and check out our Mexican Fiesta Menu that is perfect for feed a crowd.

My husband and I were discussing dishes that our grandma’s made when we were growing up and it got me to thinking about my grandma’s homemade Mexican Cornbread Recipe.

This Mexican Cornbread casserole has become one of our favorite dinners to make with ground beef, Mexican flavors and classic southern cornbread. Add it to your list if you are looking for new recipes to try this week.

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Print

Mexican Cornbread

Mexican Cornbread recipe filled with ground beef, cheddar cheese, onion and jalapeños. This is my grandma’s signature dish and a tried and true family favorite. An easy dinner for any night of the week!

Course Main Dishes

Cuisine Mexican

Keyword cornbread casserole, ground beef recipes, Jalapeno Cornbread, Mexican Cornbread with Ground Beef

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 Servings

Calories 502kcal

Author Milisa

Equipment

• Le Creuset Signature Iron Handle Skillet, 11-3/4-Inch, Cerise (Cherry Red)
• Fiesta 68 oz Bistro Serving Bowl, Large, Turquoise
• Wsthof WU4183 4188-7 Wusthof Classic Hollow Edge Santoku Knife 7 7" Black

Ingredients

For the Filling:

• 1 pound lean ground beef
• 1 large onion diced
• 8 oz cheddar cheese shredded
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt

For the Cornbread:

• 1 ¼ cups cornmeal
• 1 cup all purpose flour
• ½ teaspoon baking soda
• ¾ teaspoon kosher salt
• 2 eggs
• 1 can 14.75 ounce creamed corn
• 1 cup milk
• ¼ cup bacon drippings or vegetable oil plus more for greasing the skillet
• 3 jalapeño peppers

Instructions

• Preheat oven to 350°.
• Place a 12 inch cast iron skillet in the oven to get hot. 
• Brown ground beef in a skillet and drain any excess grease. 
• Combine ground beef with diced onion, cheese, garlic, chili powder, cumin and salt. Set aside.
• In a large bowl, add cornmeal, flour, soda and salt. Whisk to combine. 
• Add eggs, creamed corn, milk, bacon grease and jalapeños, mixing to combine. 
• Carefully remove skillet from oven and grease well with bacon drippings or oil. 
• Pour half of cornbread mixture into bottom of the skillet. 
• Top with ground beef and cheese mixture, spreading evenly. 
• Top with remainder of cornbread mixture. 
• Bake for 45-50 minutes or until well browned. 
• Slice and serve. 

Video

Nutrition

Serving: 1g | Calories: 502kcal | Carbohydrates: 41g | Protein: 32g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 951mg | Fiber: 3g | Sugar: 3g

The post Mexican Cornbread appeared first on Miss in the Kitchen.

Y’all it’s soup season! Of course the weather has been in the seventies here in Oklahoma but that has not kept me from making pots and pots of soup and ordering cozy sweaters!

PIN IT TO SAVE FOR LATER

Disclosure: I was provided with a copy of this cookbook for review, all thoughts and opinions are my own. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

This delicious sausage and potato soup comes from The Simple Kitchen Cookbook by Donna and Chad Elick of The Slow Roasted Italian. If you are new to their site, you are going to be blown away by the deliciousness!

Why Make Sausage Potato Soup?

• It’s ready to eat in about 30 minutes making it perfect for any night of the week.
• If you love Olive Garden’s Zuppa Toscana, this version is even better!
• Less than 10 ingredients and you can make it wild mild or spicy sausage.

Ingredients for Sausage Potato Soup

• Italian Sausage
• Chicken Broth
• Russet Potatoes
• Salt
• Crushed Red Pepper
• Kale or Baby Spinach
• Heavy Cream

Step By Step Directions for Sausage Potato Soup

1. Cook Italian sausage in a dutch oven or large soup pan.
2. Break the sausage up to brown well. Drain the sausage drippings from the pan.
3. Return the pot to the heat and add the chicken broth, diced potatoes, salt and red pepper flakes.
4. Boil until the potatoes are for-tender, about 15 minutes.
5. Use a slotted spoon to remove 1 cup of potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the pot; this will help thicken the soup.
6. Add the kale or spinach and cream to the soup, and stir to combine. Continue cooking the soup until the kale is wilted and tender, about 3 more minutes.

Homemade Bread to Serve with Potato Soup

Lately, I have become a total soup fanatic. There’s just something so comforting about a big warm bowl of soup. It is filling and delicious. Just add a side of my White Cheddar Potato Rolls or Cornbread and I am one happy camper.

You might also enjoy this easy 15 minute Creamy Tuscan Ravioli for a quick dinner.

More Delicious Potato Soup Recipes

• I remember my mom making huge pots of potato soup when I was growing up, it was always so good. I’ve made Slow Cooker Cheesy Smoked Sausage Idaho Potato Soup and Creamy Ham and Potato Soup.
• This Tuscan Sausage Potato Soup might be my new favorite and we are loving this Quick Smoked Sausage and Potato Soup too. 
• You just can’t beat this kind of comfort food. Next on my list is this Instant Pot Potato Corn Chowder!

If you are looking for a quick and easy comfort food dinner, this easy Sausage Potato Soup is a real family pleaser.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

Print

Tuscan Sausage Potato Soup

Tuscan Sausage Potato Soup is a rich and creamy soup perfect for busy weeknights! You won't believe how easy this soup comes together with only 7 ingredients.

Course Soups

Cuisine Italian

Keyword 30 minute meals, comfort food soups, Italian sausage soup, potato soup, sausage and potato soup

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Author Milisa

Ingredients

• 1 pound Italian Sausage casing removed
• 6 cups chicken broth
• 6 medium russet potatoes 2 pounds, cut into 1/2 inch cubes
• ½ teaspoon kosher salt more to taste
• ½ teaspoon crushed red pepper flakes more to taste
• 4 cups chopped kale or spinach
• 1 cup heavy cream

Instructions

• Warm a Dutch oven or 6-quart pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, crumble in the Italian sausage.
• Cook, stirring occasionally and breaking up the sausage as desired, until the sausage is browned and cooked through, 5-7 minutes. Drain the sausage drippings from the pan.
• Return the pot to the heat and add the chicken stock, potatoes, salt and red pepper flakes.
• Boil until the potatoes are for-tender, about 15 minutes.
• Use a slotted spoon to remove 1 cup of potatoes from the pot and place them in a bowl. Mash the potatoes and pour them back into the pot; this will help thicken the soup.
• Add the kale and cream to the soup, and stir to combine. Continue cooking the soup until the kale is wilted and tender, about 3 more minutes.
• Taste for seasoning and add salt to taste and red pepper flakes.

Notes

Store leftover soup in the refrigerator in an airtight container up to 4 days. Freeze in a freezer bag up to 3 months.

Reheat in a pan over medium heat, stirring occasionally until heated through.

The post Tuscan Sausage Potato Soup appeared first on Miss in the Kitchen.

Serve ground beef Cottage Pie with Bacon Green Beans, a Green Salad and Garlic Bread for a complete meal.

Cottage Pie VS Shepherd’s Pie

Cottage Pie is often called Shepherd’s Pie, the difference though is that while cottage pie is made with ground beef, Shepherd’s Pie is made with ground lamb. It’s a traditional British dish that has been around for centuries.

Ingredients Needed For Cottage Pie

• Lean Ground Beef
• Onions ~ Coarsely chopped.
• Carrots ~ Sliced thin.
• Celery ~ Sliced thin.
• Potatoes ~ Peeled and cut into chunks.
• Olive Oil
• Butter
• All Purpose Flour
• Beef Broth
• Worcestershire Sauce
• Tomato Sauce
• Granulated Garlic
• Dried Thyme
• Kosher Salt
• Fresh Ground Pepper
• Milk
• Cheddar Cheese ~ Shredded.
• Sour Cream

Step By Step Directions for Ground Beef Cottage Pie

STEP 1 Add olive oil to a large skillet with onions, carrots and celery. Cook over medium heat, stirring occasionally until vegetables are softened. Set aside.

STEP 2 Cook ground beef in another large skillet over medium-high heat, breaking apart as it cooks until crispy brown. Drain the browned ground beef and place in the skillet with the cooked vegetables and set aside. Discard excess grease.

STEP 3 Add butter to the skillet that the ground beef was cooked in and place over medium heat. Sprinkle in flour and stir until well browned.

STEP 4 Pour in the beef broth, tomato paste and Worcestershire sauce stirring until sauce starts to thicken. Reduce heat and stir in the garlic, thyme, salt and pepper.

STEP 5 Add the gravy, 1 cup at a time to the ground beef and vegetable mixture until desired consistency is reached, we added 3 cups. Simmer 15 minutes. Keep reserved gravy warm for serving.

STEP 6 Meanwhile preheat the oven and boil potatoes until tender. Drain well.

STEP 7 Add butter and milk to the pan and place over low heat. Add the drained potatoes, sour cream, shredded cheese, salt and pepper.

STEP 8 Beat with electric mixer or use a potato masher until potatoes are fluffy.

STEP 9 Pour ground beef mixture into a 11 x 9 inch casserole dish and spread evenly.

STEP 10 Carefully spoon mashed potatoes over the filling, spreading evenly. Scrape the potatoes with a fork and sprinkle with finely grated cheese.

STEP 11 Place the casserole on a rimmed baking sheet in case of boil over and cook in the oven for 35- 40 minutes.

STEP 12 Turn the oven onto broil and watch carefully, cooking 3- 5 minutes until potatoes are lightly browned.

STEP 13 Remove from oven and rest 10 minutes before serving.

Recipe Notes

• Vegetables: This is a great recipe to add additional vegetables like English peas or corn.
• Storage: Store leftovers in a covered dish in the refrigerator up to 4 days.
• Reheat: Place in an oven safe skillet and place on the stovetop over medium heat. Cook until filling starts to bubble. Remove from heat and place under the broiler for 5 – 6 minutes until potatoes are heated through.

Craving more comfort food? Hamburger Steaks and Gravy is always a family favorite.

More Ground Beef Recipes to Try

Cottage Pie is a hearty meal perfect for Sunday dinners with the whole family and will satisfy comfort food cravings.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Print

Cottage Pie

Cottage Pie is a classic comfort food casserole made with ground beef, and vegetables in a delicious gravy, topped off with cheesy mashed potatoes.

Course Ground Beef

Cuisine British

Keyword British comfort food, ground beef casserole, ground beef recipe, Meat and potatoes casserole, Shepherds pie, St Patrick’s Day dinner

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6 Servings

Calories 1048kcal

Author Milisa

Ingredients

• 1 ½ pounds ground beef
• 2 small onions coarsely chopped
• 3 medium carrots peeled and sliced thin
• 3 stalks celery sliced thin
• 3 tablespoons olive oil
• 2 ½ pounds russet or Yukon gold potatoes peeled and cut into chunks
• ¾ cup butter divided
• ⅓ cup all purpose flour
• 4 cups beef broth
• ¼ cup Worcestershire sauce
• ¼ cup tomato sauce
• 1 ½ teaspoons kosher salt divided
• 1 ½ teaspoons fresh ground pepper divided
• 1 tablespoon granulated garlic
• 2 teaspoons dried thyme
• ¼ cup milk
• 1.4 cup sour cream
• 1 ½ cups finely grated cheddar cheese divided

Instructions

• Add olive oil to a large skillet with onions, carrots and celery. Cook over medium heat, stirring occasionally until vegetables are softened. Set aside.
• Cook ground beef in another large skillet over medium-high heat, breaking apart as it cooks until crispy brown. Drain the browned ground beef and place in the skillet with the cooked vegetables and set aside. Discard excess grease.
• Add 1/4 cup butter to the skillet that the ground beef was cooked in and place over medium heat. Sprinkle in flour and stir until well browned.
• Pour in the beef broth, , tomato paste and Worcestershire sauce stirring until sauce starts to thicken. Reduce heat and stir in the garlic, thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Add the gravy, 1 cup at a time to the ground beef and vegetable mixture until desired consistency is reached, we added 3 cups. Simmer 15 minutes. Keep reserved gravy warm for serving.
• Meanwhile preheat the oven to 375°.
• Place potatoes in a pan and cover with cold water. Boil potatoes until tender. Drain well.
• Add butter and milk to the pan and place over low heat. Cook 2 minutes, add the drained potatoes, sour cream, shredded cheese, 1 teaspoon salt and 1 teaspoon pepper.
• Beat with electric mixer or use a potato masher until potatoes are fluffy.
• Pour ground beef mixture into a 11 x 9 inch casserole dish and spread evenly.
• Carefully spoon mashed potatoes over the filling, spreading evenly.
• Scrape the potatoes with a fork and sprinkle with finely grated cheese.
• Place the casserole on a rimmed baking sheet in case of boil over and cook in the oven for 35- 40 minutes.
• Turn the oven onto broil and watch carefully, cooking 3- 5 minutes until potatoes are lightly browned.
• Remove from oven and rest 10 minutes.
• Serve with reserved gravy.

Notes

Vegetables: This is a great recipe to add additional vegetables like English peas or corn.

Storage: Store leftovers in a covered dish in the refrigerator up to 4 days.

Reheat: Place in an oven safe skillet and place on the stovetop over medium heat. Cook until filling starts to bubble. Remove from heat and place under the broiler for 5 – 6 minutes until potatoes are heated through.

Nutrition

Serving: 1g | Calories: 1048kcal | Carbohydrates: 58g | Protein: 47g | Fat: 70g | Saturated Fat: 34g | Polyunsaturated Fat: 28g | Trans Fat: 2g | Cholesterol: 222mg | Sodium: 1613mg | Fiber: 6g | Sugar: 8g

The post Cottage Pie appeared first on Miss in the Kitchen.

We love the classic chicken pot pie but sometimes I don’t always have puff pastry or the time and patience for a pie crust. This chicken and biscuits recipe is just as delicious and comes together easily with leftover grilled chicken or a rotisserie chicken from the deli.

One of our favorite time savers is to brine and smoke whole chickens over the weekend and then make easy meals throughout the week. Once you try it, you’ll find yourself skipping the deli chickens more often.

Ingredients Needed

• Cooked Chicken ~ This is a great recipe to use up leftover chicken and is perfect with a combination of white and dark meat.
• Potatoes ~ We are using russet potatoes, yukon gold or red potatoes work too.
• Carrots ~ A classic vegetable pairing with chicken and adds a great color element too.
• Onion ~ Use a sweet onion or yellow onion for flavor.
• Celery ~ Celery is optional, it pairs well with the onion and carrots in the sauce.
• Bacon Grease or Olive Oil ~ For sautéing the vegetables.
• Chicken Broth ~ Use a low sodium broth if store bought.
• Heavy Cream ~ Give the sauce a creamy flavor that goes well with the biscuits.
• Corn Starch ~ To thicken the sauce, use twice the amount of all purpose flour as a substitute.
• Granulated Garlic ~ To flavor the sauce.
• Dried Thyme ~ Adds herb flavor to the sauce.
• Ground Rosemary ~ Compliments the chicken and adds depth of flavor to the sauce.
• Kosher Salt ~ Brings out the flavors in the dish.
• Fresh Ground Pepper ~ Adds a bit of spice to the sauce.
• Cheddar Bay Biscuits ~ Any biscuit recipe will work for this and canned biscuits work too.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Step By Step Directions

STEP 1 Peel and chop potatoes, carrots, onions and celery.Make quick work of vegetable chopping with this awesome Vegetable Chopper. It’s one of the most used gadgets in our kitchen

STEP 2 Rinse the potatoes well and place in a pan, cover with cold water and cook until easily pierced with a fork. About 10 minutes after they come to a boil. Drain and set aside. Cook carrots, onions and celery in a deep skillet or dutch oven with bacon grease, stirring occasionally until vegetables are softened. Remove from skillet to the drained potatoes.

STEP 3 Add chicken broth, heavy cream, corn starch, granulated garlic, thyme, ground rosemary, kosher salt and pepper to the skillet. Cook, whisking until sauce is thickened. Remove from heat and stir in the vegetables and diced chicken.

STEP 4 Make the Cheddar Bay Biscuit dough. Flatten out to about 1/2 inch thick on a lightly floured surface. Use a biscuit cutter to cut into 12 biscuits.

STEP 5 Pour chicken filling into a 9 x 13 pan. Top with biscuits. Bake for 20 – 25 minutes until filling is bubbly and biscuits are browned and cooked through.

STEP 6 Remove from oven. Brush with garlic butter and serve immediately.

Recipe Notes and Variations

• Prep Ahead: The filling can be prepared a day in advance and refrigerated in a covered dish. Place filling in baking dish and prepare the biscuits just before baking.
• Biscuits: Buttermilk Biscuits work well too, use a half recipe for this casserole or use canned biscuits if desired.
• Vegetables: Use any vegetables you have on hand like, corn, green beans, green peas or mushrooms in the filling.
• Storage: Store leftover chicken and biscuits in a covered dish in the refrigerator up to 3 days.
• Reheat: Place in an oven safe dish covered with foil and cook at 350° for 15- 20 minutes or until heated through.
• Serving Suggestions: Serve with an Easy Green Salad or Greek Salad for a fresh side dish if desired.

More Family Favorite Chicken Dinners to Try

• Doritos Chicken Casserole is always a hit at our house. Crispy Nacho Cheese Doritos top a creamy, cheesy chicken filling that comes together quickly.
• Easy Chicken and Dumplings is a hearty dinner that comes together in about 30 minutes for a family favorite.
• Mexican Chicken Cornbread is another hearty casserole that is a real family pleaser. Cornbread with a cheesy chicken and black bean filling that is crazy-delicious.
• Homemade Chicken and Dumplings is one of our weekend favorites. Based off of my mom’s recipe, it’s comfort food at it’s best and worth every single step for the fluffy homemade dumplings.
• Creamy Cajun Chicken with barley is a hearty meal that is both satisfying and delicious.

Add this hearty and delicious Chicken and Biscuits to your meal plan this week. It’s full of delicious flavors and the garlic cheese biscuits are the perfect topping.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Print

Chicken and Biscuits

Chicken and Biscuits casserole is a hearty and delicious comfort food dinner for any night of the week. Chunks of chicken with vegetables in a creamy sauce topped with garlic cheddar biscuits is sure to be a family favorite.

Course Chicken

Cuisine American

Keyword Chicken and biscuits casserole, chicken casserole with biscuits, chicken pot pie casserole

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 Servings

Calories 469kcal

Author Milisa

Ingredients

• 4 cups cooked and diced chicken
• 2 cups peeled and diced potatoes
• 2 large carrots peeled and diced
• 1 large onion peeled and diced
• 2 stalks celery washed and diced
• 2 tablespoons bacon grease or olive oil
• 2 cups chicken broth
• ½ cup heavy cream or whole milk
• 2 tablespoons corn starch
• 1 tablespoon granulated garlic
• 1 teaspoon dried thyme
• ½ teaspoon ground rosemary
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• Cheddar Bay Biscuits recipe card below

Instructions

• Rinse the potatoes and place in a pan and cover with cold water. Bring to a boil and cook about 10 minutes just until easily piereced with a fork. Drain and set aside.
• Meanwhile add carrots, onion and celery to a deep skillet or dutch oven with bacon grease or olive oil. Cook over medium-high heat, stirring often until vegetables are softened. Remove from pan and set aside with the potatoes.
• Preheat the oven to 400°.
• Add chicken broth, heavy cream and corn starch to the skillet or dutch oven. Whisk together and add the garlic, thyme, rosemary, salt and pepper. Cook over medium heat, whisking occasionally until thickened.
• Remove from heat. Stir in the vegetables and chicken.
• Pour into a 9 x 13 inch baking dish and spread evenly.
• Make the biscuit dough, and pressing out into a 1/2 inch thick layer on a lightly floured surface. Use a 3 inch biscuit cutter to cut into 12 biscuits.
• Layer biscuits over chicken filling.
• Bake for 20 – 25 minutes until filling is bubbly and biscuits are lightly browned.
• Brush with garlic butter and serve immediately.

Notes

Prep Ahead: The filling can be prepared a day in advance and refrigerated in a covered dish. Place filling in baking dish and prepare the biscuits just before baking.

Biscuits: Buttermilk Biscuits work well too, use a half recipe for this casserole or use canned biscuits if desired.

Vegetables: Use any vegetables you have on hand like, corn, green beans, green peas or mushrooms in the filling.

Storage: Store leftover chicken and biscuits in a covered dish in the refrigerator up to 3 days.

Reheat: Place in an oven safe dish covered with foil and cook at 350° for 15- 20 minutes or until heated through.

Nutrition

Serving: 1g | Calories: 469kcal | Carbohydrates: 25g | Protein: 27g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Cholesterol: 118mg | Sodium: 709mg | Fiber: 3g | Sugar: 4g

Print

Cheddar Bay Biscuits

Cheddar Bay Biscuits are the perfect topping for chicken and biscuits casserole. Easy to make and just as good as the restaurant version!

Course Breads

Cuisine American

Keyword cheese biscuits, garlic biscuits, garlic cheddar biscuits, Red Lobster Biscuits copycat

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 biscuits

Calories 225kcal

Author Milisa

Ingredients

• 1 ¾ cups all purpose flour + more for rolling
• 1 tablespoon plus 2 teaspoons baking powder
• 1 tablespoon sugar
• ¼ teaspoon kosher salt
• 3 tablespoons vegetable shortening
• 4 tablespoons butter cut into 1/2- inch pieces
• 1 ¼ cups shredded cheddar cheese
• ¾ cup whole milk

For Garlic Butter

• ¼ cup butter
• 2 cloves garlic smashed
• 1 teaspoon chopped fresh parsley

Instructions

• In a mixing bowl, add flour, baking powder, sugar, and kosher salt and mix to combine.
• Add the shortening and butter and cut in with a fork or pastry knife until crumbly and butter is in pea-size pieces.  
• Mix in the cheese.
• Stir in the milk just until the mixture is moistened and dough comes together.
• Lightly flour a clean surface and press dough into a ball. Flatten with your hands or a rolling pin to about 1/2 inch thickness.
• Use a 3 inch biscuit cutter to form into 12 biscuits, pressing the scraps back together if needed.

Nutrition

Serving: 1g | Calories: 225kcal | Carbohydrates: 16g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 252mg | Fiber: 1g | Sugar: 2g

The post Chicken and Biscuits appeared first on Miss in the Kitchen.

A pan of classic Lasagna is hard to top but I have to say we love the soup version even more and it’s ready to serve in just 30 minutes. Serve it with salad and garlic bread for a family favorite meal.

My idea of the perfect weeknight meal is one that is quick and bonus points if it’s made with ground beef. This Lasagna Soup checks all of the boxes and is one of those soups that will have you licking the bowl clean.

Ingredients Needed for Lasagna Soup

• Ground Chuck
• Onion
• Garlic
• Chicken Broth
• Crushed Tomatoes
• Pesto
• Dried Basil
• Dried Thyme
• Dried Oregano
• Kosher Salt
• Fresh Ground Pepper
• Lasagna Noodles
• Parmesan Cheese
• Mozzarella Pearls
• Fresh Parsley

Step By Step Directions for Lasagna Soup with Ground Beef

• Dice the onion and mince the garlic. Break the lasagna noodles into pieces and set aside.

• Brown the ground beef in a dutch oven or braiser.
• When the ground beef is well browned, add the onion and garlic. Continue to cook until onion is softened. 
• Add the chicken broth. 
• Stir in crushed tomatoes. 

• Add the pesto, basil, thyme, oregano, salt and pepper.

• Stir in the broken lasagna noodles and bring the mixture to a boil, stirring often. Cook until pasta is tender. 

• Remove from heat.

• Stir in shredded parmesan cheese and mozzarella balls. 

• Garnish with parsley and serve immediately.

Recipe Notes

More Easy Soup Recipes to Try

• Tuscan Sausage Potato Soup is a 30 minute soup that is always a hit. Made with Italian sausage and potatoes in a creamy broth. 
• Tortellini Tomato Soup with chicken and spinach is another quick and easy dinner recipe that is packed with tasty Italian flavors. Made easily using leftover or rotisserie chicken. 
• Hamburger Vegetable Soup is very filling and the perfect meal to feed a hungry crowd.
• Easy Stuffed Pepper Soup is another 30 minute favorite. Just like a stuffed pepper in soup form, it is full of amazing flavors with ground beef, peppers, onions and a tomato broth, served up with rice for a hearty meal.
• We also love this Easy Tortellini Soup for a quick weeknight meal. Frozen cheese tortellini, Italian sausage and spinach in a rich broth. 

Lasagna Soup is makes a hearty dinner and is made with pantry staples for a quick and easy dinner for any night of the week. If your family loves lasagna, this is a surefire hit. 

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Print

Lasagna Soup

Lasagna Soup is a quick soup recipe loaded with your favorite Italian flavors. Made with ground beef and pasta in a tomato broth with Italian seasonings and loaded with cheese.

Cuisine American

Keyword ground beef soup, Italian soup, Lasagna ground beef soup, pasta soup

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 Servings

Calories 582kcal

Author Milisa

Ingredients

• 1 ¼ pounds ground chuck
• 1 onion diced
• 4 garlic cloves minced
• 4 cups chicken broth
• 28 ounces crushed tomatoes
• ⅓ cup pesto
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 6 ounces lasagna noodles broken into pieces
• ½ cup shredded parmesan cheese
• 8 ounces Mozzarella pearls
• fresh parsley for garnish

Instructions

• Cook ground chuck in a dutch oven or large pan over medium – high heat. Breaking it up with a wooden spoon to brown on all sides.
• When ground beef is browned, add the onion and garlic and continue to cook, stirring often until onions are softened.
• Add the chicken broth, crushed tomatoes, pesto, basil, oregano, thyme, salt and pepper. Stir to combine.
• Add the lasagna pieces and bring to a boil. Stir often, cooking until pasta is tender.
• Remove from heat and stir in parmesan cheese and mozzarella pearls.
• Garnish with parsley and serve immediately.

Notes

Store leftover soup in a covered container in the refrigerator up to 4 days. Freeze up to 3 months, thaw in the refrigerator.

Reheat in a pan with additional broth or water if needed over medium heat. Stir often until heated through.

Substitutions:

Italian Sausage works as well as ground beef.

Any pasta can be substituted for the lasagna.

Use shredded mozzarella in place of the pearls if desired.

Nutrition

Serving: 1g | Calories: 582kcal | Carbohydrates: 25g | Protein: 43g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1580mg | Fiber: 4g | Sugar: 8g

The post Lasagna Soup appeared first on Miss in the Kitchen.

BBQ Meatloaf

Classic meatloaf is one of the most popular comfort foods to make for dinner. Always a family favorite and pretty simple to make.

My kids absolutely love our Cheddar Stuffed Meatloaf and if you are lucky enough to have leftovers, it makes the best sandwiches!

PIN IT TO PINTEREST NOW!

Just take me to the recipe!

If you are just here for the recipe, just scroll on down for the printable card at the very bottom. Otherwise, read on for step by step instructions, tips and tricks for a delicious meatloaf dinner. 

How to Make BBQ Meatloaf:

1. Add olive oil, chopped onion, minced garlic and chopped red bell peppers to a saucepan and cook over medium heat until vegetables are softened.
2. Add lean ground beef to a large mixing bowl and add 2 beaten eggs, the sautéd vegetables, Italian seasonings, granulated garlic, salt and pepper. 
3. Mix together until well combined. 
4. Shape into a loaf and place on a lined baking sheet.
5. Prepare grill to 300- 325° or oven to 375°.
6. Cook for 25 minutes. Brush generously with homemade barbecue sauce. 
7. Continue cooking for 30- 45 minutes or until internal temperature reaches 165°.
8. Remove from grill or oven and allow to rest about 10 minutes before slicing. 

Since this meatloaf is gluten free, it doesn’t stick together as well as meatloaf that is made with bread. Just slice it carefully, I promise it’s just as juicy and delicious!

Lots of folks top their meatloaf with ketchup but I love brushing barbecue sauce over the top so much more. Especially if it’s a sweet barbecue sauce!

Our homemade barbecue sauce is gluten free when made with Lea & Perrins or French’s Worcestershire sauce. To make this meatloaf gluten free, be sure the barbecue sauce you use is gluten free too!

Being gluten free, this meatloaf has a really great texture. It’s more like a grilled burger than traditional meatloaf.

My family absolutely loves meatloaf, but I’ve never been the biggest fan. Well that is until we tried making our Easy Smoked Meatloaf on the grill.  It’s always been a texture issue with me and if you have similar feelings, this is the meatloaf you are going to love. 

If you haven’t tried grilling a meatloaf, you just have to give it a try. It’s a real game changer. Perfect for busy weeknights or Sunday supper with the entire family. 

Delicious Side Dishes to Serve with Meatloaf:

• Garlic Mashed Potatoes are the classic choice to serve with meatloaf. So creamy and delicious!
• Potato Gratin is creamy and delicious and loaded with cheese. One of my favorite potato dishes and it’s the perfect compliment to meatloaf. 
• Fried Okra is a southern favorite that goes perfect with comfort food.
• Bacon White Cheddar Pasta is an easy homemade mac and cheese made with extra sharp cheddar cheese with plenty of crispy bacon. 
• Almond Green Beans is a classic vegetable to add to your meatloaf dinner. The toasted almonds make these green beans so irresistible. 
• Yeast Rolls are an easy homemade roll that goes with just about any meal. Super easy if even if you are not an expert at baking with yeast. 

More Easy Ground Beef Dinners to Try:

• If meatloaf is your favorite, you must give this BBQ Fatty a try. It’s a layer of ground beef, a layer of sausage and stuffed with cheese, peppers and onions. All of that wrapped up in a bacon weave and then smoked to perfection. Seriously, y’all!!
• Homemade Salisbury Steak is another comfort food favorite. I remember my mom making this when I was growing up and it was always so good with mashed potatoes!
• Mexican Cornbread is a great dish to change up the dinner routine. Homemade cornbread stuffed with seasoned ground beef, onions, cheese and jalapeños. Straight from my grandma’s recipe box, it’s a tried and true favorite. 
• Easy Stuffed Pepper Soup is a hearty meal that is so simple to make! If you are a fan of stuffed peppers, you are going to love how easy this one comes together. 
• Swedish Meatballs served over mashed potatoes is a fantastic dinner for any night of the week.

If you find yourself craving comfort food, I insist you give this recipe a try. It’s so flavorful and delicious and like no other meatloaf I’ve ever tried. The peppers and onions add so much flavor and great texture. 

FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA

FACEBOOK| PINTEREST | INSTAGRAM|TWITTER| BLOGLOVIN

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Print

BBQ Meatloaf

BBQ Meatloaf is stuffed with sautéd peppers, onions and garlic and basted with homemade barbecue sauce. Delicious on the grill or in the oven. A gluten-free dinner that everyone will enjoy!

Course Ground Beef

Cuisine American

Keyword gluten free meatloaf, grilled meatloaf, meatloaf with peppers and onions

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 Servings

Calories 773kcal

Author Milisa

Ingredients

• ¼ cup olive oil
• 1 large onion diced
• 1 cup red bell peppers diced
• 2 garlic cloves minced
• 2 pounds lean ground beef
• 2 large eggs
• 2 tablespoons Italian seasonings
• 2 teaspoons black pepper
• 1 teaspoon kosher salt
• 1 teaspoon granulated garlic
• ½ cup homemade barbecue sauce

Instructions

• Add olive oil, onion, red peppers and garlic into a skillet and cook, stirring often until vegetables are softened. Set aside to cool slightly.
• In a large mixing bowl, add ground beef and beaten eggs.
• Add cooked onions and peppers, Italian seasonings, pepper, salt and granulated garlic.
• Mix well and form into a loaf on a lined baking sheet.
• Prepare grill to 300- 350° or oven to 375°.
• Cook meatloaf 25 minutes.
• Brush top and sides with homemade barbecue sauce.
• Continue cooking 30-45 minutes or until internal temperature reaches 165°.
• Allow meatloaf to rest 10 minutes before slicing.

Notes

*Our homemade barbecue sauce is gluten free when made with Lea & Perrins or French's worcestershire sauce. Use your favorite gluten free barbecue sauce for this meatloaf.

Nutrition

Serving: 1g | Calories: 773kcal | Carbohydrates: 23g | Protein: 69g | Fat: 44g | Saturated Fat: 13g | Polyunsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 914mg | Fiber: 2g | Sugar: 15g

The post BBQ Meatloaf appeared first on Miss in the Kitchen.

Homemade Salisbury Steak

Salisbury Steak is one of those classic dishes that we all grew up with. I have made it here and there but my family never seemed to love it. You might also like our Cottage Pie for a classic comfort food meal.

With all of the dreary weather we have had lately, I was in need of some down home comfort food. We also love this Beef Rouladen for a comforting and delicious meal.

It had been a good while since I had made Salisbury steak and this time, it was a big hit. I suppose my guys were craving comfort food just as much as I was.

We have some excellent venison in the freezer from last year’s hunt on the ranch. So for this recipe, I combined ground venison and ground chuck together for the patties.

That’s optional, it’s totally delicious with venison or ground beef or the combination of the two.

How to Make Homemade Salisbury Steak:

Combine ground venison and ground beef with an egg, butter cracker crumbs, barbecue sauce, Worcestershire sauce, salt, pepper and paprika. Form into patties and brown in a large skillet on both sides.

In another skillet, cook sliced onions and mushrooms in butter until they start to brown. Add beef broth, dry onion soup mix and cornstarch and whisk until thickened.

Pour gravy mixture over patties and simmer 15 minutes. Serve over mashed potatoes and garnish with parsley if desired.

Tips for Brown Gravy:

Typically brown gravy is made from meat drippings but if you are looking to make brown gravy without drippings, using a packet of brown gravy mix or onion soup mix will give you the flavor you need.

I also sometimes use beef base and beef broth in place of or along with the mixes. Gravy adds a comforting and delicious element to many dinners.

How to Thicken Gravy:

Cornstarch is the easiest way to thicken gravy. You can also use all purpose flour. Mix cornstarch or all purpose flour with room temperature liquid and whisk until combined. Add to hot liquid and whisk until thickened.

If you feel like your gravy needs to be thicker, you can always add additional cornstarch or flour by combining with room temperature water or broth. Gravy is a great way to stretch a meal if you have a hungry crowd or an extra guest for dinner.

What to Serve with Salisbury Steak:

Mashed potatoes are my go-to side for anything with gravy. Roasted Garlic Asparagus is a great veggie to serve on the side or these Almond Green Beans. You really need some bread to soak up that extra gravy and a batch of Angel Rolls are perfect or even this Skillet Cornbread.

More Easy Weeknight Dinner Recipes:

Swiss Steak is delicious comfort food made with chuck steak cooked slow and low in a tasty tomato sauce with onions, carrots and bell peppers. Great served over mashed potatoes or pasta.

Fried Chicken Strips are always a hit with the entire family. Gourmet Burgers with Red Wine Braised Mushrooms are a great dinner to change up the same old dinner routine. We also love this super simple Ravioli Sauce for a one pot meal with frozen ravioli.

Easy Korean Beef and Broccoli is one of my favorites for a quick dinner. My kids love Swedish Meatballs and it’s so easy to make! This Pepper Steak from South Your Mouth is also a fantastic recipe.

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Print

Homemade Salisbury Steak

Homemade Salisbury Steak is a family favorite weeknight dinner. A hearty and delicious beef or venison patty with a rich onion and mushroom gravy served over mashed potatoes.

Course Main Dishes

Cuisine American

Keyword comfort food, easy dinner, easy salisbury steak, family dinner, ground beef recipes, salisbury steak, venison recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 508kcal

Author Milisa

Ingredients

• 1 ½ pounds ground beef or venison I used 3/4 pounds each
• 1 egg
• ½ cup barbecue sauce
• ½ cup butter cracker crumbs I used Ritz
• 1 tablespoon Worcestershire sauce
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 3 tablespoons butter
• 8 oz sliced white mushrooms
• 1 large onion sliced
• 1 package 1 oz onion soup mix
• 3 cups beef broth
• 2 tablespoons cornstarch
• fresh parsley for garnish optional

Instructions

• In a large bowl combine the ground beef (and venison if using), egg, barbecue sauce, cracker crumbs, Worcestershire sauce, salt, pepper, and paprika together until well combined.
• Form into 6 patties.
• Cook patties in a large skillet over medium-high heat, on both sides until browned and cooked through. About 15 minutes.
• In another large skillet, add butter, mushrooms and onion. Cook over medium-high heat, stirring often until mushrooms and onions start to brown.
• Add onion soup mix, beef broth and cornstarch. Whisk continually until gravy thickens.
• Pour gravy over cooked patties and lower heat to simmer, for 15 minutes.
• Serve over mashed potatoes and garnish with parsley if desired.

Nutrition

Serving: 1g | Calories: 508kcal | Carbohydrates: 22g | Protein: 39g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1217mg | Fiber: 2g | Sugar: 11g

The post Homemade Salisbury Steak appeared first on Miss in the Kitchen.

No matter which team you are cheering on this season we can all agree that there has to be some amazing food involved! I’ve got classic comfort food for you today!

There’s two things my family loves and barbecue sauce is both of them! So much that I started my own barbecue sauce business years ago.

I love making all sorts of varieties of barbecue sauce and my Dr Pepper Barbecue Sauce has been one of my all- time most popular recipes!

I would guess I have made barbecue sloppy joes at least a thousand times. It was always a favorite when I was cooking lunches on the ranch in Wyoming. You just can’t go wrong with sloppy joes, they are perfect for feeding a big crowd. You will also love these Maid Rite Sandwiches for an easy weeknight dinner.

You can make these before your get together and pop it in the crock pot to be ready on demand. I love make ahead dishes for entertaining so that I can enjoy the party too

I picked up plenty of Dr. Pepper along with some great party supplies for our weekend get together. You will love how simple this recipe comes together and it’s likely to become a family favorite!

How to Make Dr Pepper Barbecue Sloppy Joes:

Just brown some ground beef in a skillet along with some onion and seasonings.

Add in the Dr Pepper Barbecue Sauce and simmer it for about 5 minutes.  That’s it folks, so EASY! So Delicious!

I have to tell you we also love the Dr Pepper Barbecue Sloppy Joes mixture served over Oven Fried Tater Tots. You gotta try it! And if you are a true Dr Pepper fan, you are going to love my Dr Pepper Brownies!

More Easy Ground Beef Recipes:

Homemade Salisbury Steak is one of the best comfort food dishes for busy weeknights. Easy Stuffed Pepper Soup comes together really simply and has tons of flavor.  Easy Korean Ground Beef and Broccoli is super quick and so delicious.

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Print

Dr. Pepper Barbecue Sloppy Joes

Dr Pepper Barbecue Sloppy Joes are a hearty meal perfect for tailgating and family get togethers! A simple recipe that is a real crowd pleaser!

Course Ground Beef

Cuisine American

Keyword barbecue sloppy joes, ground beef recipes, sandwiches, sloppy joes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 -8 servings

Author Milisa

Ingredients

• 2 pounds lean ground beef
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup diced onion
• 2 cups Dr Pepper Barbecue Sauce
• 6-8 buns

Instructions

• Add ground beef to a large skillet and place over medium-high heat. Season with garlic, salt and pepper. Cook, stirring until it starts to brown. Add onions and continue to cook until onions are softened and ground beef starts to get crispy.
• Add Dr Pepper Barbecue Sauce and stir to combine well. Lower heat to low and simmer about 5 minutes. Keep warm until ready to serve or put into a slow cooker and place on warm setting until ready to serve.
• Serve over buns.

Video

The post Dr Pepper Barbecue Sloppy Joes appeared first on Miss in the Kitchen.