It’s made with dried beef in a creamy white gravy and served over biscuits or toast. Nothing fancy, nothing complicated – just good, honest comfort food that comes together in about 15 minutes.

If you’ve never made it before, don’t overthink it. And if you grew up eating it you already know…this one sticks with you.

What Is Creamed Chipped Beef?

Creamed chipped beef is a classic comfort food from my childhood. Made with thin slices of dried beef cooked into a creamy white gravy. It’s most often served over toast, but I grew up eating if over biscuits. This is a meal that has been tested and approved generation after generation.

Some people call it SOS (you can fill in what that stands for depending on how you were raised), but no matter what you call it, it’s a simple, budget-friendly meal that’s stood the test of time.

Why You’ll Love This Recipe

This is one of those recipes that isn’t hard to make; it doesn’t try too hard because it doesn’t need to. It’s easy, delicious, and filling with minimal effort and time.

It uses pantry staples, comes together quickly, and fills a table without much effort. It’s the kind of meal you make when you need something warm and reliable, not when you’re trying to impress anybody.

And honestly, those are usually the best ones.

Buddig vs. Jarred Dried Beef

There are two common types of dried beef you can use for creamed chipped beef gravy, and they aren’t exactly the same. Either way the gravy will be delicious just a little different up front to prep for the gravy.

Buddig Original Deli Thin Beef is what I use most often. It’s easy to fine, comes in small packages, and has a milder flavor. It also doens’t require any prep – just slice it up and go. It is normally found in the refrigerator section with other pre-packaged lunch meat

Jarred dried beef is a little more old-school. It’s usually saltier and packed in a brine, so it should be drained well. If you prefer a less salty gravy, you can give it a quick rinse under cold water and pat it dry before using. This is a shelf-stable item typically found in the canned meat aisle near tuna and canned chicken.

If you’ve never made this recipe, you might recognize this ingredient because it is used in classic cheese ball recipes– so if you’ve ever had one of those at a holiday or family gathering, it’s the same thing!

Ingredients You’ll Need

You only need a handful of basic ingredients to make this delicious comfort food gravy.

• Dried beef (Buddig or jarred)
• Butter
• All-purpose flour
• Milk
• Black pepper

That’s it. No extras, no unnecessary steps.

How To Make Creamed Chipped Beef Gravy

Start by heating askillet over medium heat and adding your chopped dried beef. Let it warn through and lightly brown for a minute or two.
Add the butter and let it melt, then sprinkle in the flour. Stir until it forms a paste that coats the beef-this is your roux and what thickens the gravy.

Slowly pour in the milk, stirring constantly to keep everything smooth. Let the mixture come to a gentle simmer and continue stirring as it thickens.

Once the gravy is thick and creamy, it will coat the back of a spoon! Stir in black pepper and adjust the seasoning if needed.

Serve hot over biscuits or toast!

Farmhouse Lard Buttermilk Biscuits

“If loving these biscuits is wrong, I don’t plan on being right.”

Tips for the Best Gravy

Don’t rush the roux-letting the butter and flour cook briefly helps avoid that raw flour taste.

Add the milk slowly, stirring constantly to prevent lumps.

And don’t skip the black pepper. It adds flavor and helps balance the saltiness of the dried beef.

What to Serve with Creamed Chipped Beef

This is most commonly served over toast or biscuits. If you want to round it out a little more, you can add eggs as a side, cooked anyway you like. Fruit would be a delicious light side to this meal.

A Few Things People Always Ask About Creamed Chipped Beef

If you’ve never made creamed chipped beef gravy before – or it’s bee a while – these are the little things that make it turn out right every time.

Is creamed chipped beef salty?
It can be, especially if using jarred dried beef. Rinsing the beef can help reduce the saltiness.
Can I make this ahead of time?
Yes, but it’s best fresh. The gravy will thicken as it sits. To thin it back out, simply add some milk, a little at a time, and warm it slowly, stirring until smooth.
Can I freeze it?
Cream-based gravies don’t always reheat well after freezing, so it’s not recommended.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a little milk to loosen the gravy as needed.

This is one of those meals that isn’t trying to be trendy, and that’s why it sticks around and to your ribs.

It’s quick, it’s filling, and it’s been showing up on tables for generations!

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Creamed Chipped Beef Gravy (SOS Recipe)

Creamed chipped beef gravy (SOS) is a quick, old-fashied comfort food made with dried beef in a creamy white gravy served over biscuits or toast.

Keyword chipped beef on toast, creamed chip beef gravy, dried beef gravy, old fashioned gravy, SOS recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 203kcal

Author Jent

Ingredients

• 2 packages Buddig Original Deli Thin Beef (2 oz each) or substitute 2 jars dried beef (2.5 oz each) drained and rinsed, patted dry
• 4 Tablespoons butter
• 4 Tablespoons flour
• 2 cups milk
• ½-1 teaspoon black pepper

Instructions

Prepare The Beef

• If using Buddig Original Deli Thin Beef, remove it from the packaging and stack the slices. Use a sharp knife or kitchen shears to cut the beef into small squares, approximately ½ inch in size.

Brown The Beef

• Heat a large skillet over medium heat. Add the cut beef to the skillet and fry, stirring occasionally, for 1-2 minutes until the beef is warmed and slightly browned.

  If the beef is very lean, you may need to add a teaspoon of butter or oil to prevent sticking.

Make The Roux

• Add the butter to the skillet. Once melted, sprinkle the flour over the beef.

  Stir until the flour and butter combine into a paste that coats the beef.

Add The Milk

• Slowly pour in the milk, about ½ cup at a time, stirring constantly to prevent lumps.

  Continue stirring and scraping the bottom of the skillet until smooth.

Thicken The Gravy

• Bring to a gentle simmer over medium heat, stirring frequently.

  Cook until the gravy thickens and coats the back of a spoon.

Season and Serve

• Stir in black pepper and adjust seasoning if needed.

  Serve hot over biscuits or toast.

Notes

• If using jarred dried bee, you can rinse it briefly to reduce saltiness.
• Add additional milk if the gravy becomes too thick.
• This recipe is best served fresh, but can be reheated with a splash of milk.
• Nutrition values are for the gravy only – does not include the toast or biscuits.

Nutrition

Serving: 0.5cup | Calories: 203kcal | Carbohydrates: 12g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 144mg | Potassium: 202mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 550IU | Vitamin C: 0.2mg | Calcium: 158mg | Iron: 0.4mg

The post Creamed Chipped Beef Gravy (Easy Old-Fashioned SOS Recipe appeared first on The Farmwife Feeds.

There’s an important truth about cooking a beef roast in the Instant Pot that doesn’t get talked about enough:

Tender and shreddable are not the same thing!

At the 90-minute mark, a frozen beef roast is fully cooked and tender, but it will most likely lean more toward a slicable roast than a shreddable one. Cooking time will determine what kind of roast you are looking to serve. For this recipe, we are looking for something that is shreddable, so we have a multi-meal, multi-functional tool in our meal-prep, freezer-meal toolbox!

Instant Pot Frozen Beef Roast (105 Minutes for True Shredding & Freezer Meals)

If what you want is true, shreddable beef, the kind that pulls apart easily with forks and works perfectly for beef and noodles, vegetable soup, or freezer meals, it only takes a little more time.

This recipe is written with that distinction in mind.

Because sometimes you want a slicing roast.
And sometimes yous want beef that doesn’t fight back.

This is a foundation recipe – neutral, dependable, freezer-friendly, and flexible enough to turn into several meals throughout the week. No thawing required, no fancy seasoning, just a solid method that works when you need it to.

Why Cooking A Frozen Roast In The Instant Pot Works

The Instant Pot is uniquely good at handling frozen beef because it cooks with time, pressure and moisture, not dry heat.

Instead of the outside overcooking while the inside catches up, frozen beef:

• Gradually comes up to temperature
• Retains moisture
• Allows connective tissue to break down fully

The key is enough liquid and enough time – and that’s where shredding happens.

Instant Pot Frozen Beef Roast (Shreddable)

This recipe is written for a 3-pound frozen roast. No thawing. No prep beyond seasoning.

Cook Time Breakdown

• 90 minutes —> tender, sliceable roast
• 105 minutes —> true, fall-apart shreddable beef

90 Minutes VS. 105 Minutes – What’s The Difference?

90 Minutes

• Fully cooked and tender
• Slices cleanly
• Some resistance when pulling apart
• Best for serving as a traditional roast

105 Minutes

• Fork-tender and easy to shred
• Pulls apart with almost no effort
• Ideal for beef and noodles, soups, casseroles, and sandwiches

That extra 15 minutes is what transforms the roast from tender to fall-apart, shreddable.

Best Cuts of Beef To Use

Chuck roast is ideal, but this method also works well with other cuts that benefit from long, slow cooking.

Good Options

• Chuck roast
• Arm roast
• Rump roast
• Top or Bottom Round
• Brisket

Avoid – Leaner cuts don’t have the connective tissue needed for shredding

• Sirloin
• Tenderloin
• “Quick cook” cuts

Does Cooking Longer Make It Shred Better?

Yes — up to a point!

Shredding happens when collagen fully breaks down. If your beef won’t shred, it almost always needs more time, not less.

How Long Is Too Long?

• Over 120 minutes of pressure time can make beef very soft or slightly mushy
• Still usable for soups and casseroles, but less structured

As long as there’s enough liquid and you use natural release, the Instant Pot is forgiving.

Why The Seasoning In Simple

Keeping the seasoning simple and on purpose lets the beef do its job. A well-cooked piece of meat doesn’t need a lot of seasoning; it’s delicious on its own. This recipe, while it will stand up to any Sunday roast, is also meant to be a base recipe. The neutral seasonings highlight the beef, which means it works for:

• Beef and Noodles
• Vegetable Soup
• Hot Beef Sandwiches
• Pot Pies
• Skillet Meals

Once shredded, you can season it however the meal calls for – gravy, broth, taco seasoning, or sauce.

Why This Is A Perfect Meal Prep & Freezer Meat Recipe

This is one of those recipes that quietly does a lot of work for you. Because the beef is cooked with neutral seasoning and plenty of liquid, it’s ideal for meal prep and freezer meals. You can cook once and use it several different ways throughout the week, or freeze it for later when you need supper without having to think.

For Meal Prep

• Shred beef while it’s warm
• Portion into meal-size containers
• Store with some cooking liquid
• Refrigerate up to 4 days

For Freezing

• Once shredded, cool completely
• Portion into freezer bags
• Add a little broth
• Label and freeze up to 3 months

This beef reheats without drying out, which is precisely what you want from a freezer meal.

Final Thoughts

At 90 minutes, you get a nice slicing roast.
At 105 minutes, you get beef that shreds without a fight.

Knowing the difference matters, and once you do, this becomes one of those recipes you come back to again and again.

Frozen beef. No planning. No stress. Just a solid (well-shreddable), dependable result!

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Instant Pot Freezer Meal Shredded Beef

A simple, reliable way to turn a frozen 3-pound chuck roast into tender, fall-part shredded beef with no thawing required. Pressure cooked with beef broth, butter, salt, and pepper, t delivers rich flavor and a neutral base that works perfectly for freezer meals, and meal prep.

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 8

Calories 106kcal

Ingredients

• 1 apprx 3 pounds frozen beef roast
• 2 cups beef broth
• 1/2 cup butter
• salt and pepper

Instructions

• Pour the beef broth into the bottom of the Instant Pot/pressure cooker.
• Place the fozen chuck roast directly into the pot. No thawing required.
• Season the roast generously with salt and pepper.
• Place the stick of butter on top of the roast.
• Secure the lid and set the valve to sealing.
• ook on High Pressure for 105 minutes.
• Once the time is up allow the pressure to naturally release for 20 minutes.
• Carefully release any remaining pressure and remove the lid.
• Shred the beef.

Notes

• Cooking for 105 minutes produces true, fall-apart shredded beef.
• For a sliceable roast, reduce cook time to 90 minutes.
• Store beef in its cooking liquid to keep it moist.
• This recipe works well for meal prep and freezer meals.

Additional Cooking Time Notes

• This recipe is written for a 3-pound frozen chuck roast.
• Smaller roasts (2–2½ pounds): Reduce cook time to 90–95 minutes for shreddable beef.
• Larger roasts (4–5 pounds): Increase cook time to 115–120 minutes for full shredding.

If the beef does not shred easily after the initial cook time, return the lid to the Instant Pot, seal the valve, and cook on High Pressure for an additional 10–15 minutes, followed by another natural release.

Shreddable beef is about time, not temperature — if it won’t pull apart easily, it simply needs more time.

Nutrition

Serving: 0.75cup | Calories: 106kcal | Carbohydrates: 0.03g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 315mg | Potassium: 36mg | Sugar: 0.01g | Vitamin A: 355IU | Calcium: 7mg | Iron: 0.1mg

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The post Instant Pot Frozen Beef Roast (105 Minutes for True Shredding & Freezer Meals) appeared first on The Farmwife Feeds.

The best part? It actually tastes even better the next day. So if you’re a planner (or just accidentally make too much), leftovers are your friend.

Traditional Coney Dog Sauce (Crockpot Style)

This Traditional Coney Dog Sauce isn’t fancy, but it is everything you want when you’re staring at a pack of hot dogs and wondering how to make them something special. It’s simple, flavorful, and amps up your at-home hot dog night!

Make it once and you’ll be hooked. Make it twice and you’ll start doubling the batch just to freeze some for later. And if your family is anything like mine, you won’t hear a single complaint when this hits the table- just the sound of people going back for seconds.

Let’s break it down step-by-step, because you need this sauce in your life, especially if you’re feeding a crew or prepping for a holiday weekend where you want to serve something crowd-pleasing that doesn’t need babysitting on the stove.

Gather Your Ingredients

Here’s everything you need to make this magic happen:

• 1 pound of ground beef – I like to us a leaner blend (think 90/10 or 93/7) because I’m not about skimming off a layer of grease after slow cooking. No thanks.
• 1 cup ketchup – This brings the tang and a little sweetness. Don’t overthing it. Just grab the bottle from the fridge.
• 1 Tablespoon yellow mustard – It adds a little zip that’s non-negotiable in a classic coney dog sauce.
• 1/4 to 1/2 cup dried minced onions – If you’re an onion lover, go big with the 1/2 cup. If you’re feeding picky eaters or just want a subtle flavor, stick to 1/4 cup.
• 1 cup water – This helps everything simmer down and blend nicely over time.
• 6-8 dashes of Red Hot or Tabasco (optional) – Totally optional, but if you want a touch of heat, it’s a must.
• 1-2 Tablespoons of chili powder – Start with one Tablespoon, then add more if you want a bolder chili flavor.

You probably have all of this on hand right now – go check, I’ll wait. This is one of those “pantry rescue” recipes I pull out when I need something warm, filling, and guaranteed to get eaten.

Let’s Make Traditional Coney Dog Sauce Crockpot Style

This recipe is as low-maintenance as they come, and that’s exactly how I like it. The key is letting the slow cooker do all the heavy lifting.

Step 1: Add Your Ground Beef to the Crockpot

Yep, raw. Just crumble it into the bottom of your slow cooker in chunks. No browning, no mess, no dirtying up an extra pan. It’ll cook low and slow in all that glorious coney sauce.

Step 2: Whisk the Sauce Together

In a mixing bowl, combine the ketchup, mustard, dried onions, water, chili powder, and hot sauce (if using). Whisk until everything looks like it belongs together.

Step 3: Pour the Sauce Over the Meat

Pour that sauce mixture over the ground beef in your crockpot. Don’t stir it; let the sauce sit on top and soak down slowly as it cooks.

Step 4: Cover and cook

Put the lid on and cook on LOW for 4 to 5 hours. Every now and then, give it a stir and skim off any grease that might rise to the top.

By the time it’s done, the beef will be tender and fully cooked, and the sauce will be rich, savory, and ready to spoon over your favorite hot dogs.

Step 5: Serve It Up

At this point, you can toss your hot dogs right into the crockpot to heat up in the sauce, or cook them separately – whatever floats your bun. Either way, load up a soft hot dog bun with a juicy frank and a generous spoonful (or three) of coney sauce.

If you’re feeling wild, top with shredded cheese, chopped onions, or even jalapenos. Or keep it classic – this sauce is the star.

Tips, Tricks, and Questions

Can I make this ahead of time?
Yes! In fact, I highly recommend it. This sauce is one of those magical recipes that gets better after a night in the fridge. The flavors meld, the onions soften even more, and it reheats like a dream

How do I store leftovers?
Let the sauce cool, then store it in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 2 months- just thaw and reheat when ready.

Can I double this recipe?
Absolutely. If you’re feeding a crowd or hosting a cookout, doubling the recipe works great. Just use a large enough crockpot and give it an extra hour to fully cook. I love to use my 3-quart crockpot for dishes like this. There is room in it to double the recipe; it’s the perfect size for things such as this.

What kind of hot dogs go best with this?
I say use whatever you like, but a good all-beef hot dog holds up great under this saucy goodness. You can grill ’em, boil ’em, cook them in the sauce, or air fry them if you’re in a hurry.

Can I use fresh onions instead of dried?
You can, but the beauty of dried minced onions is that they soften slowly and evenly in the crockpot without overpowering the sauce. The dried are also super easy to keep on hand. If you go fresh, make sure to saute them first or they might end up crunchy, and that’s not the vibe we want here.

What’s the difference between this and chili?
Coney dog sauce is smoother, has no beans, and tends to be a little sweeter and more detchip-forward than traditional chili. It’s not meant to be a bowl-and-spoon situation – it’s made for spooning over dogs and buns.

What else can I use this on?
…..the possibilities…..

• Pile it on crinkle fries with cheese for Coney Fries
• Serve it over baked potatoes
• Load up a cheeseburger with it
• Dip your tortilla chips in it

If you make this recipe, please tag me on Instagram (@FarmwifeFeeds) so I can see your hot dog masterpieces! And if you’ve got a secret family twist on coney sauce? I’d love to hear it in the comments below.

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Traditional Coney Dog Sauce (Crockpot Style)

A no-frills, falvorful classic. It's easy to make, simmers low and slow in your corckpot, and makes the perfect meaty topping for hot dogs.

Servings 8 Hot dogs

Calories 199kcal

Ingredients

• 1 pound hamburger I use a leaner hamburger for this, less fat to skim off as it cooks
• 1 cup ketchup
• 1 Tablespoon yellow mustard
• 1/4-1/2 cup dried onions
• 1 cup water
• 6-8 dashes Red Hot or Tabasco optional
• 1-2 Tablespoons chili powder

Instructions

• Place the pound of ground beef (yes raw) into the bottom of your crock pot and kind of smash and separate into chunks.
• Combine the rest of the ingredients in a mixing bowl and whisk to combine then pour over the raw hamburger in the crockpot.
• Turn the crockpot onto low, cover and allow to cook for 4-5 hours.
• Stir the meat mixture every now and then, skimming off any fat that may be settled on top.
• When done and ready to serve you can add your hotdogs to the picture to cook them or serve them cooked on the side!
• This recipe is really super good the next day and re-warmed so it's a great recipe to make ahead.

Notes

• Make Ahead Tip: This sauce tastes even better the next day! Store in an airtight container in the frdige for up to 4 days.
• Freezer Friendly: Let cool completely, then freeze in a sealed container or freezer bag for up to 2 months.
• Use it on more than hot dogs: It’s also delicious over fries, baked potatoes, or burgers.
• Thicker Sauce Option: Remove the lid during the last 30 minutes of cooking to reduce the liquid.

*Nutritional information is for a serving of coney sauce only.

Nutrition

Serving: 4Tablespoons | Calories: 199kcal | Carbohydrates: 39g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 614mg | Potassium: 204mg | Fiber: 2g | Sugar: 11g | Vitamin A: 453IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 2mg

The post Traditional Coney Dog Sauce (Crockpot Style) appeared first on The Farmwife Feeds.

Easy Hamburger Stroganoff

My favorite part about this recipe is the versatility and ease. With some pantry staples and 30 minutes or less, you’ve got a filling and flavorful meal on the table.

Ingredients Needed

• 1 pound of ground beef: I use an 80/20 blend; feel free to use a leaner blend if you like to cut down on the fat; any type will work.
• 1 can (10.5 ounces) Cream of Mushroom Soup: I’m a fan of ease and canned soup, but if you are not, there are lots of recipes out there for a homemade version that you can use.
• 2 teaspoons of garlic powder
• 1 cups of sour cream
• Milk: used to thin the sauce if needed
• 8 ounces of egg noodles

How to Make Easy Hamburger Stroganoff

1. Cook the Ground Beef
   Start by heating large skillet over medium heat. Once the pan is hot, add the ground beef and use a spatula or a mix-and-chop to break it into smaller pieces. Cook the beef until it’s browned and no pink remains. This should take about 6-8 minutes.
   When the beef is fully cooked, carefully drain any excess grease. If you’re using lean ground beef, you might not need to drain much, but it’s always a good idea to remove extra fat so the sauce doesn’t become too heavy.
2. Add Seasoning and Sauce Ingredients
   Sprinkle in the garlic powder once the beef is drained and back in the skillet. Stir well to ensure the seasoning is evenly distributed. Next, add the can of cream of mushroom soup and the sour cream. Stir everything together until the beef is completely coated in the creamy mixture.
3. Adjust the Consistency
   At this point, the sauce may be a bit thick. To thin it out, add milk a little at a time-about 1 tablespoon at a time. Stir after each tablespoon until the sauce reaches your preferred consistency. Some people like it thick while other prefer a little thing and this allows the recipe to stretch if need be.
4. Prepare the Egg Noodles
   While your stroganoff is coming together, cook the egg noodles according to the package instructions. Once done, toss them with olive oil or butter so they don’t stick together.
5. Serve
   To serve, place a generous scoop of egg noodles on each plate, and then ladle the hamburger stroganoff over the top.

FAQ’s

I feel like this is a pretty straightforward recipe but I’ve answered a few questions that might pop up!

Can I use ground turkey, chicken, or pork instead of beef?

Sure, all 3 are great alternatives if you want lighter options. Remember that these proteins are leaner; while you don’t eat the fat, it does lend to flavor. If you substitute, you might want to add a splash of olive oil or a bit more milk to ensure the sauce stays creamy.

What if I don’t like cream of mushroom soup?

There are other options. You can substitute cream of chicken soup if you aren’t a mushroom fan.

How can I make this gluten-free?

To make it gluten-free, simply swap out the egg noodles for a gluten-free pasta of your choice. Also, be sure to check the label of your cream of mushroom soup to ensure it’s gluten-free as well.

Can I make this ahead of time?

Yes. The stroganoff sauce can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, gently reheat it on the stove over low heat, stirring occasionally. You might need to add a splash of milk to loosen it up. Cook the noodles fresh for the best texture.

Can I freeze this recipe?

While the sauce freezes well, the sour cream can sometimes separate when thawed. If your’re meal-prepping and planning on freezing, consider leaving out the sour cream and adding it after reheating. Store the sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

What are some great side dishes to serve for a complete meal?

Crusty bread and a steamed vegetable round out this recipe perfectly for a meal your family will love. My favorite with this is steamed peas coated in melty butter.

Can I customize this dish?

This recipe is super flexible, so feel free to make it your own.

• Mushrooms: Saute some sliced mushrooms and mix them into the sauce for extra flavor, texture and protein.
• Onions: Add diced onions with the ground beef for a sweet and savory boost.
• Cheese: Stir in a handful of shredded Parmesan or cheddar for a cheesy twist.
• Peas: I say serve them on the side, but add a cup of frozen peas right before serving for a pop of color and sweetness.

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Easy Hamburger Stroganoff

A simple, budget-friendly dinner that combines a handful of pantry staples. A perfect busy weeknight family pleasing reacipe.

Servings 6 people

Calories 416kcal

Author Jent

Ingredients

• 1 pound ground beef
• 1 10.5 ounce can cream of mushroom soup
• 2 teaspoons garlic powder
• 1 cup sour cream
• milk as needed
• 8 ounce bag egg noodles, cooked and drained according to package directions

Instructions

Brown the Ground Beef

• Heat a large skillet over medium heat
• Add the ground beef and cook, breaking it apart with a spatula, until it is browned no pink remains.
• Once browned, carefully drain any excess grease and return the beef to the skillet.

Combine the Ingredients

• Sprinkle the garlic powder evenly over the browned bee. Stir to combine.
• Add the can of cream of mushroom soup and sour cream to the skillet. Mix thoroughly to create a creamy sauce.

Adjust the Consistency

• If the mixture seems too thick, add milk 1 tablespoon at a time, stirring well after each addition, until the sauce reaches your desired consistency. Aim for a smooth and pourable texture like gravy, but not too runny.

Prepare the Egg Noodles

• While the stroganoff is simmering, cook the egg noodles according to the package instructions. Drain the noodles and set aside.

Serve

• Spoon the creamy hamburger stroganoff over a bed of warm, cooked egg noodles.6

Nutrition

Serving: 1.5cups | Calories: 416kcal | Carbohydrates: 29g | Protein: 19g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 72mg | Potassium: 356mg | Fiber: 1g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 0.4mg | Calcium: 66mg | Iron: 2mg

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This one earned a spot in my Go-To No Meal Plan Rotation, yes there is such a thing!

It’s super easy to make and eat right away or prep ahead. If I’m not sure exactly what time everyone will be in to eat I make this when I have time late afternoon. Then I can pop it in the oven for 15 or so minutes while everyone is getting home, setting the table, and talking about their day!

I throw some frozen breadsticks in the oven with it to complete the meal!

Easy Ravioli Casserole

Serve this alone, with breadsticks or cheesy bread or with a salad. Still a great meal in under 30 minutes.

Recipe Notes:

• This can be made with any refrigerator or frozen ravioli. And any flavor you like.
• Use ground beef or sausage or pork -any will work and taste great.
• I like to save on dishes and bake this right in the skillet I fry the meat in, but it works just as well in a casserole dish.

More Easy Meals In Under 30 Minutes:

• One Skillet Chicken Ro-Tel and Rice
• Instant Pot Beef Ziti
• Sausage Tortellini Spinach Soup

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Easy Ravioli Casserole

My Easy Ravioli Casserole is a crowd and head chef pleaser! Ready to serve in less than 30 minutes, but also easy to prep ahead and pop in the oven for a bit before serving.

Ingredients

• 1 18-25 ounce bag your favorite ravioli-refrigerator or freezer
• 1 pound ground beef or ground sausage
• 1 24 ounce jar your favorite spaghetti sauce
• 2 cups shredded mozzarella
• additional mozzarella and parm for sprinkling on top if you like

Instructions

• Prepare ravioli according to package directions
• In a 12-inch cast-iron skillet or an oven-proof deep-sided skillet brown your hamburger or sausage until done and drain any excess grease
• Add the whole jar of spaghetti sauce to the skillet and stir into the cooked meat
• Once the ravioli is done, drain and add to the skillet and stir carefully to coat the pasta in the meat and sauce
• Sprinkle the mozzarella cheese on top and put in a pre-heated 350° oven for 10-15 minutes until the cheese is melted
• If you prep the casserole ahead of time you will want to leave it in the oven longer so that casserole will warm all the way through – approximately 30-35 minutes in a pre-heated 350° oven – check the center before serving.
• Serve with additional shredded mozzarella and/or parmesan cheese if you like

Notes

This is one of my favorite meals to prep just ahead of time – if I’m not sure exactly when everyone will be in to eat. I can get the casserole ready and just pop it in the oven when everyone starts getting home.

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Half the battle when making meals for the family is merely ideas. “Recipes” that I haven’t over made a million times that don’t take a lot of prep.

Scrapping the bottom of my idea barrel the other day I decided to grab my Grandmother’s Recipe Box. I’ve used it a million times but this time this recipe caught my attention.

Quick Hamburger Vegetable Soup

This soup is excellent to make a double batch of for quick-to-go lunches during the week. Put a serving in your favorite to-go container, mine is a mason jar, and lunches are ready to grab.

Shake It Up

This recipe is great as is but you can totally make it all your own. A recipe can be merely a jumping-off point, particularly when it comes to soup. A soup “recipe” is easy to tweak and make just the way your family likes it!

• Dice up an onion and mix in when frying the hamburger.
• Add a can of diced tomatoes
• Shredded cabbage for a more traditional take on vegetable soup
• Spices will spice it up – Italian Seasonings, Herbs de Provance, your favorite Cajun mix
• Saute some garlic when frying the hamburger

Feel like you got off easy making supper? Serve it with this easy homemade bread, just don’t tell your family how easy the whole meal was!

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Easy Hamburger Vegetable Soup

A quick hearty 3-ingredient vegetable soup!

Ingredients

• 1 pound ground beef
• 64 ounce bottle tomato juice
• 1 12 ounce bag frozen mixed vegetables - carrots, green beans, corn, peas
• salt and pepper to taste

Instructions

• Brown the hamburger in a pan, large enough to also hold the tomato juice and vegetables, until done, and drain off any excess fat.
• Add the tomato juice and frozen vegetable to the hamburger and heat on medium-high heat until soup comes to a slow boil.
• Add salt and pepper to taste, serve

Notes

There are lots of ways to add to this soup if it's too plain for your taste - make it your own and simply use this recipe as a jumping-off point.

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My friend Sarah over at Farmwife Crafts has a great homemade taco seasoning recipe which is what I use. But I won’t lie and act like I’m constantly prepared because I’m not. I always, always keep taco seasoning packets on hand! 

Easy Loaded Skillet Taco Meat

This is one of my favorite Taco Tuesday go-to’s. One skillet for the meat, veggie and beans

Gather The Ingredients

How To Make Easy Loaded Skillet Taco Meat

I love this recipe because it can be a meal, as simple or as extravagant as you want to make it. I’ve been known to put this on the table with a jar of salsa and a bag of shredded cheese. But I can dress this meal up as well. Adding some shredded lettuce, fresh diced tomatoes, guacamole, and some Mexican rice still makes this an easy meal but with all the trimmings!

This makes a big batch but doubling it gets you a great freezer meal as well and takes no more time! It’s easy to pull out of the freezer on a Tuesday morning for easy tacos or taco salad on Taco Tuesday!

Tips, Tricks, Questions, and Comments

Don’t have beef, this works great with ground chicken, ground pork or ground turkey.

What You Will Need:

• hamburger, 2 pound
• corn, 1 can
• black beans, 1 can
• taco seasoning and water

More Taco Tuesday Recipes:

• Mexican Beef Rice Soup
• Chicken Taco Bowls

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Easy Loaded Skillet Taco Meat

One skillet and less than 20 minutes will get your family a delicious hot meal on those busy nights.

Ingredients

• 2 pound hamburger
• 1 packet taco seasoning
• 1/3 cup water
• 1 15.25 ounce can corn; drained
• 1 15.25 ounce can black beans; drained and rinsed

Instructions

• In a large skillet brown hamburger until fully cooked, drain excess fat
• Add taco seasoning, water, corn {drained} and the black beans {drained and rinsed}
• Stir to combine and heat through, then ready to eat

Notes

• can be kept warm in a crockpot
• can be served with taco fixings or on a salad

The post Easy Loaded Skillet Taco Meat appeared first on The Farmwife Feeds.

Let’s count them down:

20. Easy Stovetop Beef and Noodles – not a surprise, this is a simple recipe using leftover beef roast or if you are a meal planner using my Instant Pot Freezer Meal Shredded Beef!

19. Thick Hearty Bar Chili  – We may not be able to go to bars as much but we sure can enjoy this amazing chili!

18. Blueberry Pretzel Salad– for those that love blueberries more than strawberries!

17. 2 Ingredient Beer Bread – You had my attention at 2 ingredients and one of those is beer!

16. White Chocolate Sauce – This is truly one of my favorite recipes, I love to keep this in the refrigerator during the winter for when I need a little sweet treat!

15. Million Dollar Pound Cake – this cake is a slice of heaven, you’ll have to make it and eat it to believe me!

14. Grandma’s Homemade Noodles – this recipe is a family favorite and on every holiday table.

13. One Skillet Chicken Ro-Tel and Rice – I found this recipe years ago and it’s been a go-to ever since, it is easy and everyone eats it.

12. Glazed Ham Loaf – This is the ham loaf recipe my Grandmother made for every Easter holiday when I was a kid and I’m so glad it made the countdown!

11. Homemade Sausage Gravy – One of the easiest recipes to make and definitely fills hungry bellies!

10. Apple Cider Cookies – These are always a hit!

9. Pineapple Upside Down Cake – Always a classic, don’t tell anyone but I could eat the whole cake!

8. Great Grandmother’s Lard Pie Crust – Homemade pie crust is so easy and is full of flakey flavor.

7. Gingerbread Baileys Holiday Cocktail – I love that one of my favorite holiday cocktails was a highlight of the year!

6. Beef Cubed Steak and Pan Gravy – A classic from my childhood, made just like my Mom makes.

5. Back Home Cornbread Salad – Layered salad full of flavor and color. This recipe is from the church cookbook so you know it’s good!

4. Easy Hamburger Stroganoff – This is a simple, delicious meal that can be on the table in less than 30 minutes.

3. Old Fashioned Mashed Potatoes – Classic, simple and hold their own with gravy!

2. Crock Pot Chicken and Noodles – This recipe is amazing – kind of surprised it wasn’t Number 1 but Number 2 is pretty close!

1. Instant Pot Chicken and Noodles – People love Chicken and Noodles – traditional, crockpot and Instant Pot!

Interested in my favorite kitchen stuff? Check out my Amazon shop!

The post Top 20 Recipes of 2020 appeared first on The Farmwife Feeds.

My name is Jent and I own a gravy boat!

There I said it, I never ever thought I would be a gravy boat owner. I mean can’t you just put gravy in a bowl? But then there was the day I was minding my own business strolling through a Marshalls when this gravy boat whispered my name!

I, of course, bought it immediately! Then suddenly I found myself searching gravy boats on Amazon. You guys, I’m afraid I’ll be the old lady with a gravy boat collection some day.

My name is Jent and I love gravy and now gravy boats!

Easy Beef Gravy From Scratch

Gravy is easy!

Start with a simple roux:

Add beef broth and Worcestershire sauce cook till thick and smooth:

Add salt and pepper to taste:

And you have gravy!

Tips:

• Keep in mind if you use the broth from your roast the seasonings you used on your roast will affect your gravy flavor.
• Gravy adds settle flavor to your meal, it doesn’t have to be all the flavor!

Other gravy recipes:

• Creamy Dried Beef Gravy
• Homemade Sausage Gravy
• Fried Chicken and Skillet Gravy

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Easy Beef Gravy From Scratch

A few simple ingredients and a few minutes gets you delicious gravy!

Ingredients

• 1/2 cup butter
• 1/2 cup flour
• 2 cups beef stock
• 1 teaspoon worstechire sauce
• salt and pepper

Instructions

• Make a roux with the flour and the butter - I turn the burner on and heat up the pan, add the butter and when it starts to melt I add in the flour - combine and stir with a whisk until smooth then continue to cook until the flour starts to smell nutty and your roux starts to darken in color.
  
• Combine and stir with a whisk until smooth then continue to cook until the flour starts to smell nutty and your roux starts to darken in color
  
• Now add in the 2 cups of beef broth slowly while whisking, once incorporated add the worseteshire sauce - continue to cook on low heat while whisking and gravy will thicken.
  
• Once gravy is to the desired thickness turn heat off, add salt and pepper to taste.
  
• If gravy seems to thick add a Tablespoon of beef broth at a time until it is the desired consistency.

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You guys, I am a cornbread lover so when my nephew sent me this recipe I knew immediately this would be a favorite for me!

This is a casserole so it’s all right there is one pan but it can be served up so many things that will add texture and taste. I love this with sour cream and fresh slices of avocado but man it’s good with guacamole! And holy cow it is delicious with fresh salsa or your favorite jarred salsa!

Tamale Pie

The recipe seems long but it’s super easy really. There is a cornbread layer that is baked then topped with canned enchilada sauce! There is a meat mixture layer of browned hamburger and a couple of spices. Then you simply top with cheese which rounds the whole casserole off!

Recipe Tips:

• I state in the recipe directions that sometimes I add a 1/4 cup of water. I add the water with the spices to the browned hamburger. It’s not necessary but I feel like it pulls those spices together to distribute all over the ground beef. It is completely optional.
• I love to bake this in my cast iron skillet but it works just as good and tastes just as delicious in a 9×13 baking/casserole dish.
• I love cilantro so I always top it with chopped cilantro after I take it out of the oven. But that is optional as well.

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Tamale Pie

A delicious casserole with a cornbread base, hamburger, enchilada sauce and loads of cheese!

Ingredients

Cornbread

• 1/2 cup cornmeal
• 2/3 cup flour
• 3 Tablespoons sugar
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 3½ Tablespoons oil
• 1/3 cup milk
• 1 egg
• 1 4.5 ounce can green chili's
• 1 15 ounce can creamed corn

Meat Mixture

• 1½-2 pounds hamburger
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 teaspoon salt

Other Ingredients

• 1 teaspoon oil if using a cast iron skillet
• 1 10 ounce can red enchilada sauce
• 2-3 cups shredded cheddar cheese
• cilantro

Instructions

Cornbread

• Preheat oven to 400° and if using a cast-iron skillet place it in the oven while it is pre-heating. You can also use a 9x13 baking dish.
• Mix the dry ingredients together in a bowl - cornmeal, flour, sugar, baking powder and salt-stir.

  Then add the oil, milk and egg - stir to combine.

  Add the can of creamed corn and the green chilis - stir to combine.
• Carefully remove the hot cast-iron skillet from the oven and add a tablespoon of oil to the hot pan-carefully making sure the oil coats the bottom on the pan.

  Pour in the cornbread batter and place back in the oven for 20-25 minutes until done - a toothpick inserted in the center comes out clean.

  Approximately the same cooking time for a greased 9x18 baking dish.

Meat Mixture

• While the cornbread is in the oven brown the ground beef until fully cooked.

  Once browned add the cumin, chili powder and salt to browned meat and stir - sometimes I also add a 1/4 cup of water to the meat mixture and stir.

  Set seasoned meat aside.

Assembly

• Once cornbread is done carefully remove from the oven.

  With a fork poke holes in cooked cornbread then pour your enchilada sauce all over the cornbread.
• Now layer your cooked meat on top and cover the meat with your shredded cheese.
• Reduce the temperature of oven to 350°, cover the casserole with foil and place back in the oven for 20 minutes.

  After 15 minutes remove the foil to brown the cheese.
• If you want now sprinkle on some cilantro and serve!

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