Down Home Beef Skillet Jean Recipes

Steps:

• 1. Cook potatoes in boiling water for about 3 minutes until tender crisp; drain and set aside.
• 2. Trim visible fat from steak and slice in 1-inch pieces. Heat 2 Tbsp olive oil in ovenproof skillet over med-high heat until hot. Add steak and cook turning occasionally until browned. Remove from skillet and set aside.
• 3. Add carrots to skillet and saute 4 to 5 minutes, stirring frequently. NOTE: may need to add additional EVOO. Add onion, carrots, celery and garlic; saute until vegetables are tender.
• 4. Combine flour, salt, pepper and thyme; stir well. Add flour mixture to vegetable and cook 1 minute, stirring constantly. Add beef, tomatoes, corn and beef broth, stirring frequently. Bring to a boil; reduce heat and simmer for 5 minutes, stirring occasionally.
• 5. Remove skillet from heat and arrange potato slices over top of beef mixture covering completely. Brush potatoes with EVOO; sprinkle with salt and pepper, if desired. Broil 5 1/2-inches from broiler about 15 minutes or until potatoes are lightly browned.

Steps:

• Cook noodles according to package directions; drain., Meanwhile, in a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 6-8 minutes. Stir in salt, pepper, tomato sauce and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. , Stir in corn and noodles; heat through. Sprinkle with cheese; let stand, covered, until cheese is melted.

Steps:

• Brown beef and onion in a large skillet until no longer pink, drain.
• Add remaining ingredients EXCEPT peas. Bring to a boil; cook 2 minutes. Blend in peas.
• Cover and remove from heat; let stand 5 minutes. Serve.

Steps:

• Brown beef and onion in a large skillet until no longer pink; drain.
• Add 1 cup water and remaining ingredients except peas. Bring to a boil: cook 2 minutes. Blend in peas.
• Cover and remove from heat; let stand 5 minutes. Serve.