Beef Stew with Beer and Paprika

Prep Time: 10 Minutes
Cook Time: 2 Hours30 Minutes
Difficulty: Easy
Servings: 6

Ingredients

■3 Tablespoons Olive Oil
■1 Tablespoon Butter
■2 pounds Stew Meat
■1 whole Medium Onion, Diced
■3 cloves Garlic, Minced
■1 can Beer, 12 Ounce Can
■4 cups Beef Stock
■2 cups Water
■1 Tablespoon Worcestershire Sauce
■2 Tablespoons Tomato Paste
■½ teaspoons Paprika
■½ teaspoons Kosher Salt
■Freshly Ground Black Pepper
■1-½ teaspoon Sugar
■4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
■4 whole New Potatoes, Quartered
■Minced Parsley (optional)

Preparation Instructions

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.

Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer, beef stock, and water, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.

Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.

Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

http://thepioneerwoman.com/cooking/2011/01/beef-stew-with-beer-and-paprika/

Chicken and Dumplings

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 8

Ingredients
■2 Tablespoons Butter
■2 Tablespoons Olive Oil
■½ cups All-purpose Flour
■1 whole Chicken, Cut Into Pieces (cut Up Fryer)
■Salt And Pepper
■½ cups Finely Diced Carrots
■½ cups Finely Diced Celery
■1 whole Medium Onion, Finely Diced
■½ teaspoons Ground Thyme
■¼ teaspoons Turmeric
■6 cups Low Sodium Chicken Broth
■½ cups Apple Cider
■½ cups Heavy Cream
■Dumplings:
■1-½ cup All-purpose Flour
■½ cups Yellow Cornmeal
■1 Tablespoon (heaping) Baking Powder
■1 teaspoon Kosher Salt
■1-½ cup Half-and-half
■2 Tablespoons Minced Fresh Parsley (optional)
■Salt As Needed

Preparation Instructions
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.

Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.

In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.

While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.

Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.

Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.

*Adapted from Gourmet Magazine

http://thepioneerwoman.com/cooking/2010/12/chicken-and-dumplings/

Fried Round Steak

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 6

Ingredients
3 pounds Cube Steak (round Steak That's Been Extra Tenderized)
1 cup All-purpose Flour
1 teaspoon Seasoned Salt
3 teaspoons Ground Black Pepper, Or To Taste
Salt, For Seasoning Meat
½ cups Canola Oil (more If Needed)
2 Tablespoons Butter

Preparation Instructions

Heat oil in a large skillet over medium heat.

Mix together flour, seasoned salt, and pepper.

Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.

Add butter to pan right before frying.

When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side.

Remove to a paper towel-lined plate. Serve immediately.

YUM.

http://thepioneerwoman.com/cooking/2010/08/fried-round-steak

Macaroni & Cheese

Preheat oven to 350 degrees

4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper*
Optional spices: cayenne pepper, paprika, thyme

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Yum. Yum Yum. Yum Yum Yum.

http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/

BBQ Meatballs - Comfort Food to the Max

Meatballs
1 1/2 pounds ground beef
3/4 cup oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoon salt
plenty of ground black pepper

Sauce
1 cup ketchup
2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons Worcestershire
4 to 6 tablespoons onion
Dash of Tabasco

Preheat oven to 350 degrees.
Combine all meatball ingredients.
Roll into medium-small balls and place on a cookie sheet.
Place sheet in freezer for five minutes.
Remove from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown.
Place into a baking dish.

Combine all sauce ingredients.
Pour over meatballs and bake at 350 degrees for 45 minutes.
Serve with egg noodles, mashed potatoes, or crusty french bread.

Enjoy!

http://thepioneerwoman.com/cooking/2009/03/bbq-meatballs-comfort-food-to-the-max/

P.W.'s Spicy Macaroni & Cheese

4 cups cooked macaroni or cavatappi
1 tablespoon olive oil
1/4 to 1/2 finely diced red onion
Equal amount diced red bell pepper
1 finely diced jalapeno
1 4 oz can chopped green chilies
1 cup frozen corn
2 to 3 cloves garlic, chopped
1 cup cream
1 generous cup grated Pepper Jack cheese
2 tablespoons butter
Salt
Pepper

Boil pasta until al dente. In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes. Add in canned chilies and stir around, then turn off heat. Drain pasta and add it to skillet. Pour on cream, add cheese, then add salt and pepper to taste and stir gently. At the end, add 2 tablespoons butter and stir again. Check seasonings and serve.

Serve with juicy steak, with grilled shrimp, chicken, or on its own. It'll change your life for the better.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/05/not-your-grannys-mac-cheese/