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Beef & Noodles IV
This is a basic recipe for using canned beef for a quick and low cost meal, and it is very versatile. Read the Variants. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams dry macaroni, or any bite size pasta, (1 lb)
- 1 can beef, (750 g / 1½ lb)
- 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each), Shortcut
- 1 packet beef gravy mix, Shortcut
- 1 can peas, drained, or 2 cups frozen and steamed
- salt and pepper, as desired
Instructions
- Heat a pot of salted water, when boiling, add the pasta and cook until tender, drain.
- While the water is heating for the pasta, prepare the packet of beef gravy in a small sauce pan.
- While the water is heating for the pasta, open and drain the can of beef, add to a pot and add the canned soup. Heat the pot on medium low heat, breaking up the beef with your spatula.
- When the pasta is tender and drained, add to the pot with the pork. Stir to combine, taste, and season with salt and pepper as desired.
- Add the peas and gravy, mix in. Cook until everything is heated through.
- Serve with a side veggy or salad. Enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Beef Gravy Mix.
Variants: 1. Add a can of drained vegetable, such as corn, diced carrots, or even mixed vegetables in place of peas. 2. Add a can of diced tomatoes. 3. Saute a diced onion, diced bell pepper, or even sliced mushrooms, or any combination of these, before adding the pork. 4. Add a jar of sliced green olives with pimentos. 5. Season with fajita seasoning. 6. Add rosemary, parsley, thyme, oregano, in addition to salt and pepper. 7. Use fresh ground beef or pork in place of canned.
Beef & Brew Stew
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3 tablespoons cooking oil, divided
- 1 1/2 kilos beef, cut into 1 inch pieces, (3 lbs)
- 2 large onions, sliced
- 2 cloves garlic, smashed and minced
- 2 cans condensed golden mushroom soup
- 2 cans condensed French onion soup, Shortcut
- 1 bottle dark beer, or stout, (12 oz / 330 ml)
- 1 tablspoon brown sugar, packed
- 1 tablspoon apple cider vinegar
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 cups carrot, chopped fresh or whole baby carrots
- egg noodles, cooked, drained, buttered, for serving
Instructions
- Heat 1 tablespoon oil in a 6 quart oven safe saucepan on medium heat. When the oil is hot, add the beef, working in 3 batches and cook until well browned, stirring often, adding an additional 1 tablespoon of oil if needed. Remove the beef from the saucepan and set aside, and pour off the fat from the saucepan.
- To the same saucepan, add the remaining oil and place on medium heat. When the oil is hot, add the onion and garlic and cook, stirring occasionally, until the onion is tender.
- To the saucepan, add the soups, beer, brown sugar, vinegar, thyme, bay leaf, and carrots. Stir and bring to a boil.
- While the stew is coming to a boil, heat your oven to 150 C (300 F).
- Once the stew reaches a boil, turn off the heat, cover with a oven proof lid, and place in the oven. Bake for 2 hours or until the beef is fork tender.
- When the stew is ready, remove and discard the bay leaf, serve over prepared egg noodles. Enjoy.
Notes
Low cost per serving.
Shortcut: Condensed French Onion Soup.
Thick Potato Chips with Beer Ketchup
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
For the Beer Ketchup
- 3/4 cup tomato ketchup
- 1/4 cup beer, your favorite
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon onion powder
- ground red pepper, to taste, as desired
For the Potato Chips
- cooking oil, as needed
- sea salt and black pepper, as desired
- 3 baking potatoes
Instructions
- In a small saucepan, add the first 4 Beer Ketchup ingredients, mix together and bring to a boil, reduce heat and simmer 2-3 minutes. Remove from heat and let cool. Taste and season with red pepper as desired. Cover and place in the fridge until ready to use.
- Add about 2 inches of cooking oil to a large saucepan, and heat to 175 C (345 F). Line a large plate with paper towels.
- While the oil is heating, slice the potatoes into 1/4 inch thick slices.
- Lower potato slices into the hot oil in batches, fry for 2 minutes per side, turning them to brown evenly.
- Drain potato slices on the paper towels.
- Sprinkle with sea salt and black pepper as desired, serve with the Beer Ketchup, enjoy as a side dish with any meal.
Notes
Low cost per serving.
Roasted Garlic Mac & Cheese
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 1 head fresh garlic
- 1 tablspoon olive oil
- 6 tablespoons butter, divided
- 1 1/2 teaspoons salt, divided
- 1 cup panko breadcrumbs
- 1/4 cup all purpose flour
- 1/2 teaspoon black pepper
- 2 cups milk
- 3/4 cup Irish stout
- 2 cups Sharp Cheddar cheese, shredded, (8 oz / 250 g)
- 500 grams cellentani pasta, corkscrew macaroni or elbow macaroni, (1 lb)
Instructions
- Preheat your oven to 190° C (375° F). Grease a 4 quart shallow baking dish with butter.
- Place garlic on a 10 inch piece of foil, drizzle with the oil and crimp the foil closed.
- Place on a baking sheet and bake for 30 minutes or until tender. Allow the garlic to cool for 15 minutes. Cut the head in half and squeeze out the cloves into a small bowl. Mash into a smooth paste.
- While the garlic is roasting, cook the pasta in a pot of boiling salted water until just tender, then drained and cooled under running water to stop the cooking process. Place the drained pasta in a large mixing bowl.
- Microwave 2 tablespoons of butter in a medium bowl until melted, stir in 1/4 teaspoon salt until the salt is dissolved. Stir in the panko until well blended. Set aside.
- Add remaining 4 tablespoons of butter to a medium saucepan and melt. Add the flour, stir, and cook until light brown in color.
- Stir in the garlic paste, remaining 1 teaspoon of salt and the black pepper. Remove from heat.
- Whisk the cheese into the saucepan, 1/2 cup at a time, until melted and smooth.
- Pour the cheese sauce into the large bowl with the pasta, stir to mix together.
- Transfer the pasta to the prepared baking dish and spread out evenly. Sprinkle evenly with the panko mixture.
- Bake 40 minutes or until bubbly and topping is golden brown. Let stand 10 minutes.
- Serve as a side with any main dish. Enjoy.
Notes
Low cost per serving.
Roasted Cauliflower with Cheddar Beer Sauce
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 1 head fresh cauliflower, (about 1 kilo / 2 1/2 lbs)
- 2 tablespoons vegetable oil, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 medium shallots, finely diced
- 2 teaspoons all purpose flour
- 1/2 cup Irish ale, or your favorite beer
- 1 tablespoon spicy brown mustard
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups Cheddar cheese, shredded, (6 oz / 170 g)
Instructions
- Trim the cauliflower and cut into 1/2 inch florets. Place the cauliflower in a medium bowl.
- Preheat your oven to 230° F (450° F), line a large baking sheet with foil.
- To the cauliflower, add 1 tablespoon of oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and toss the cauliflower to coat.
- Spread the cauliflower in a single layer on the baking sheet. Bake 25 minutes or until it is tender and lightly browned. While cooking use a spatula and turn the cauliflower.
- While the cauliflower is cooking, prepare the sauce. To a medium sauce pan, add the remaining 1 tablespoon of oil and put over medium heat, when hot, add the shallots and cook 3-4 minutes or until tender and translucent, stirring often.
- Add the flour, remaining 1/4 teaspoon of salt, and stir and cook 1 minute.
- Add the ale, mustard, Worcestershire sauce, stir and bring to a simmer on medium high heat. Reduce heat to medium low.
- Add the cheese 1/4 cup at a time and stir until smooth before adding the next 1/4 cup. After all cheese is added, keep warm, stirring occasionally, until the cauliflower is done.
- Transfer the roasted cauliflower to a serving bowl or platter, top with cheese sauce. Serve as a side dish with any meal, enjoy.
Notes
Low cost per serving.
Potato, Beer, and Cheese Gratin
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 1 bottle pale ale, (12 oz / 330 ml)
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 cup whipping cream
- 1 tablespoon all purpose flour
- 2 cloves garlic, smashed and minced
- 1 kilo potatoes, scrubbed and thinly sliced, (2 lbs)
- salt and pepper, as desired
- 2 cups Gruyere cheese, or Swiss, shredded, (8 oz / 250 g)
Instructions
- To a medium saucepan, add the ale, thyme, and bay leaf. Bring to a boil then reduce heat to low, simmer for 5 minutes or so or until the liquid reduces to 3/4 cup. Stir occasionally while cooking. When reduced, remove from heat and let cool, remove the thyme and bay leaf and discard those.
- In a small bowl, mix together the cream, flour, and garlic, mixing well.
- When the ale mixture is cool, stir the cream mixture into it.
- Preheat your oven to 190° C (375° F). Grease a 9x13 baking dish with butter. Arrange half of the potatoes on the bottom of the dish, overlapping the edges slightly. Sprinkle with salt and pepper as desired.
- Pour half the ale mixture evenly over the potatoes, and sprinkle with half the Gruyere cheese.
- Repeat with the remaining potatoes, salt and pepper, ale mixture, and cheese. Cover and bake for 30 minutes.
- Reduce the oven temp to 180 C (350 F), uncover the baking dish, and bake for another 30 minutes or until the potatoes are tender and the top is golden brown.
- Let stand 10 minutes, then serve as a side with any main dish. Enjoy.
Notes
Low cost per serving.
Pilsner Parmesan Potatoes
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 2 kilos potatoes, scrubbed, thinly sliced, (4 lbs)
- 1 cup sweet onion, minced
- 1 bottle pilsner beer, (about 12 oz / 330 ml)
- 1 cup Parmesan cheese, grated
- 1/2 cup whipping cream
- 1 tablespoon all purpose flour
- 1 teaspoon paprika
- salt and pepper, as desired
Instructions
- Preheat your oven to 180° C (350° F), grease a 9x13 baking dish with butter. Place prepared potatoes in the dish and spread out. Sprinkle the potatoes with the onion.
- In a medium bowl, mix together the beer, cheese, cream, flour, paprika, and salt and pepper as desired. Mix together.
- Pour mixture over the potatoes. Gently stir the potatoes to coat slices evenly.
- Cover dish with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes or until the potatoes are golden brown and bubbly.
- Let stand for 15 minutes then serve as a side dish with any meal. Enjoy.
Notes
Low cost per serving.
Malty Maple Cornbread
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 1 cup yellow cornmeal
- 1 cup dark ale
- 1/4 cup maple syrup
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1/4 cup butter, melted, (1/2 stick / 1/4 block)
Instructions
- Preheat your oven to 200° C (400° F), grease a 9x9 baking pan with butter.
- In a small bowl, mix together the cornmeal, ale, and maple syrup.
- To a large mixing bowl, add the flour, baking powder, and salt. Whisk together.
- To the flour mixture, stir in the eggs, melted butter, and cornmeal mixture. Stir together until well blended.
- Pour batter into the prepared baking pan.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes.
- Cut into 8 squares, serve as a side. Enjoy.
Notes
Low cost per serving.
Jalapeno Cornbread with Honey Butter
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. I made this on 2 Aug 2020 and it is delicious!
Ingredients
For the Cornbread
- 1 1/2 cups all purpose flour
- 1 1/2 cups yellow cornmeal
- 1/3 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup pale ale
- 1/2 cup corn oil
- 1/2 cup buttermilk
- 2 eggs
- 2 fresh Jalapeno peppers, seeded, finely diced
For the Honey Butter
- 6 tablespoons butter, softened
- 2 tablespoons honey
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 200° C (400° F) and grease a 7x11 baking pan with butter.
- In a large mixing bowl, add the flour, cornmeal, sugar, baking powder, salt, and baking soda and whisk to mix together.
- In a medium bowl, add the ale, oil, buttermilk, eggs, and jalapenos, and whisk together.
- Stir the wet mixture into the dry mixture and mix until the flour mixture is just combined.
- Pour batter into the prepared pan.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes.
- While the cornbread is cooling, prepare the Honey Butter by adding the Honey Butter ingredients to a small bowl and stirring until smooth.
- Cut cornbread into squares and serve as a side dish with the honey butter. Enjoy.
Notes
Low cost per serving.
Photo of finished cornbread provided by my daughter, Samantha Thayer.
Irish Stout Caramel Milkshake
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Equipment
- Blender
Ingredients
- 1 bottle Irish stout, (11.2 oz or so)
- 1 cup sugar
- 1 cup whipping cream, warmed until hot
- 1 pint vanilla ice cream, (2 cups)
- ½ cup milk
Instructions
- In a medium saucepan, add the stout and place on medium heat, and simmer until reduced to about ½ cup.
- Stir in the sugar, stirring, cook until mixture reads 135° C (275° F) on a thermometer. Remove from heat.
- Whisk in the hot whipping cream about ⅓ cup at a time. Let mixture cool to room temperature. Transfer sauce to an airtight container and place in the fridge for at least 1 hour to thicken and cool completely.
- When ready to make milkshakes, add the ice cream, milk, and ¼ cup of sauce to a blender, process 30-40 seconds or until smooth.
- Pour into serving glasses, drizzle with additional sauce, enjoy.