Beef Goulash

Ingredients:

• 2 pounds lean ground beef
• 1 medium sweet onion, chopped
• 3 cups water
• 2 (15 oz) cans tomato sauce
• 2 (15 oz) cans petite diced tomatoes
• 12 oz bag of frozen green beans (steam in bag before adding)
• 3 tbsp soy sauce
• 1 tbsp salt
• 1 tbsp Lowry's Seasoning Salt
• garlic power to taste
• salt to taste
• pepper to taste
• 2 cups cooked instant brown rice

Directions:

• In a large pot, cook ground beef over medium heat until browned, remove any extra grease.  Add onion and saute until transparent.  Add 3 cups water, tomato sauce, diced tomatoes, cooked instant brown rice, steamed green beans, all seasonings, and soy sauce.  Allow to simmer for 15-20 minutes. 

This was a Paula Deen recipe that was going around on Facebook, but I made so many alterations to it that I didn't think I should call it "Paula Deen."  My family loved this and I plan on making it a regular menu item at our house.  There were also leftovers that tasted even better the next day!

Hamburger Pie

I made this for the first time last week and my guys loved it.  The recipe calls for 1 1/2 carrots and 2 ribs of celery; but my guys aren't big on veggies so I left them out.  I served my veggies on the side.  I will definitely be making this again!

• 1 Tbsp. olive oil
• 1 1/2 lb. lean ground beef
• 1/2 sweet onion, finely chopped
• 2 cloves of garlic, minced
• 1 Tbsp. Worcestershire sauce
• 1 8-oz. can tomato sauce
• 1/2 cup shredded sharp cheddar
• Salt and Pepper
• 1 Large egg
• Pastry for 1 double-crust-9-inch pie (I used Bisquick ready-made crusts)

1. Place rack on lowest rung in oven; preheat to 400 degrees F.  Line a baking sheet with foil.
2. Warm oil in skillet over medium-high heat.  Cook beef, breaking up large pieces, until no longer pink, about 5 minutes.  Remove to bowl.  Drain all but 1 Tbsp. fat from skillet.  Add onion, garlic, and any other veggies; saute for 1 minute.  Transfer to bowl with beef; stir in Worcestershire, tomato sauce and Cheddar.  Season with salt and pepper.  Let cool slightly.  Beat egg in a bowl with 1 tsp. water.
3. Roll out 1 pastry sheet; fit into a 9-inch pie plate.  Place on lined baking sheet.  Add meat mixture and spread evenly.  Roll out second sheet of pastry; place on top of pie.  Crimp edges to seal.  Brush top with egg wash.  Cut steam vents in top.
4. Bake for 15 minutes.  Reduce oven temperature to 350 degrees F; bake until crust is golden and filling bubbles, 20 to 25 minutes longer.

Calories per serving:  388  Serves:  8