Can you help with finding a recipe?!

Best Answer - Chosen by Voters

If not goulash, what about a beef stew?
One of my favorites is braised short ribs.

http://allrecipes.com/Recipe/Braised-Bee…

Shepard's pie

Ingredients

* 1 small onion
* 1 1/2 pounds ground beef
* 2 (8-ounce) cans tomato sauce
* 1 1/2 cups mixed vegetables or niblet corn, prepared
* Salt and freshly ground black pepper
* 8 to 10 medium red new potatoes
* 1 1/2 cups milk
* 12 tablespoons butter
* 1/2 cup sour cream
* 2 cups instant biscuit mix

Directions

Beef Layer: Saute onions in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.

Potato Layer: Peel and slice potatoes 1/4-inch thick. Cook in boiling water for approximately 15 minutes or until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/2 cup butter, and sour cream. Salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.

Preheat oven to 350 degrees F.

Spray a 9 by 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown.

Note: Leftovers make this dish easy to put together. So if you have leftover pork roast or beef roast with gravy and mashed potatoes from Sunday dinner then this is an easy mid- week meal that will take only a few minutes.

Beer stroganoff

Ingredients
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 scallions, sliced (white parts only)
4 tablespoons all-purpose flour
10 1/2 ounce can condensed beef broth
1 teaspoon prepared mustard
6 ounce can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste

Method
Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.

In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.

Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.

Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Serve the stroganoff over rice or noodles

I would make beef stuffed manicotti with Giada's marinara sauce and add mushrooms to the sauce as well. Her marinara sauce is the best, I make a big vat of it and freeze it to use with all my tomato based dishes. It has diced celery, carrots and onions in it. I think making some mean manicotti with some gooey cheese and that sauce would be dynamic plus presentation for manicotti is so nice.

here's the link for her sauce http://www.foodnetwork.com/recipes/giada…

How about a Roast? You need:
1 boneless beef pot roast.
1 Tbsp. oil 3/4 lb.
1 can condensed cream of mushroom soup
1 package of Garlic & Herb Marinade
Any and all veggies he likes

PREHEAT oven to 325°F. Brown meat in hot oil in large skillet on medium heat. Place in large roasting pan. Arrange vegetables around meat.

MIX soup and marinade; pour over meat and vegetables. Cover tightly.

BAKE 2-1/2 to 3 hours or until meat is cooked through and fork tender. Serve with meat drippings. You can plate it on a bed of white rice.

Good Luck and God Bless your hubby for what he is doing for our country.

Search for "Sunday Night Beef Short RIbs with Rigatoni" by Mary Ann Esposito. This is so delicious

Lasagna sounds Yummy!!!

Lasagna

If you like a tasty meat lasagna though - then this is it! We save this for special occasions and it always goes over really well.
OH and don't forget the garlic bread



1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1- package sliced mushrooms (10ozs.)
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, mushrooms, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.