beef macaroni and tomatoes electric skillet

Beef macaroni and tomatoes electric skillet full#

Serve steaks with gravy, and mashed potatoes, egg noodles, or cooked white rice. Bring to a boil over medium heat, stirring continuously, until gravy has thickened.

In a small bowl, combine corn starch and water into a paste stir into gravy.

Remove the steaks to a plate, leaving the gravy in the pot. At this point, remove the pot from the oven and place it on the stovetop.

Cover and bake 1 1/2 to 2 hours, or until meat is tender.

Return steaks to the pot, making sure they are covered by the gravy. Italian seasoning, 95 lean ground beef, marinara sauce, diced tomatoes with basil, oregano, and garlic and 10 more. Scrape the bottom of the pot with a spatula to release all of the flavorful bits. Skillet Ground Beef and Macaroni Goulash Yummly. Wipe out the skillet, add the oil, and heat it over medium heat.

Beef macaroni and tomatoes electric skillet full#

Cook, stirring occasionally, for 20-25 minutes until ppasta is tender. Heat a very large skillet (for this full recipe, it should be a deep 12-inch pan) over medium high heat and brown the beef, stirring until no pink remains, about 5 minutes. In in the tomato sauce, water, pasta, Worcestershire sauce, salt and pepper.

Stir in diced tomatoes, beef broth, Worcestershire sauce, thyme, sugar, and celery seed. In a skillet, brown beef along with onion and red pepper.Add garlic and tomato paste, and cook for 1 additional minute.

Turn the heat down to medium, and cook and stir for 6-7 minutes, or until vegetables are beginning to soften.

To the same pot, add the onion, celery, bell pepper, and mushrooms.

On the stovetop, heat oil in a cast-iron Dutch oven (or other heavy, oven-safe pot) over medium-high heat.

Add steak, a few pieces at a time, and shake to coat. In a large resealable plastic bag, combine flour, salt, pepper, and granulated garlic.

*This post may contain affiliate links, which means I will earn a commission at no additional cost to you if you click through and make a purchase.* If you try this recipe, let me know in the comments. Return the beef to the skillet and add the basil, oregano, tomatoes with their juice, Worcestershire sauce, chili powder, if using, and 2 cups of water. And here comes the “smothered” part – this rich, thick, savory gravy is just begging to be smothered, not just over the steak, but also over a scoop of mashed potatoes, egg noodles, or even rice. But if you can’t easily find cubed steaks, just go ahead and substitute thin-cut top-round steaks.Īnd the gravy for these steaks? It’s a beefy-tomato gravy, filled with tender bell peppers, onions, celery, and mushrooms. Often I can find cubed steaks on sale for less than the price of regular ground beef. And as an added bonus, they are also typically very inexpensive. I really believe these steaks deserve a revival, though, because when properly cooked low and slow, cubed steaks are just oh-so-tender.

What are the ingredients for Smothered Swiss Steak?Īside from being a nostalgic kind of recipe, though, I think it’s also a bit old-fashioned because I use cubed steaks for this dish, a cut of beef that I really don’t see too often in modern recipes. Back in those days, growing up in Pennsylvania, fall was just magical to me (and still is to this day!) Hearty, warming foods were standard fare on those crisp autumn, after-school evenings, and were definitely a part of the magic. This dish is something from my childhood, that my mom or grandma would prepare for supper on a cold fall or winter evening. Also, can I just say that while these Swiss Steaks are in the oven simmering away, the whole house will be just amazingly fragrant with the aroma of home-cooked goodness!īut I do tend to think of this recipe as something a bit old-fashioned (in a really good kind of way). Because when it’s cold and blustery outside, it just makes my kitchen extra warm and inviting to have a pot full of something delicious slow-cooking in the oven. Now you can prepare this Swiss Steak recipe by simmering it on the stove top, but I like to braise it in the oven for a few hours. (And if you love fall and winter comfort food, try my recipe for Chicken Schnitzel with Mushroom Cider Gravy.) It’s at the top of my list for when there is a chill in the air, and I’m looking for something warm and cozy for supper. This recipe for Old Fashioned Swiss Steak (what I tend to call Smothered Swiss Steak) is pure comfort food at its finest. ELECTRIC SKILLET RECIPES 4-Layer Casserole (Electric Skillet Recipe).