3 pounds ground beef
1 medium onion, chopped
2 cans (16 ounces each) hot chili beans, undrained
2 bottles (12 ounces each) chili sauce
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pepper

In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Stir in the remaining ingredients. Add water if desired to reduce thickness. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Serves about 10
* 1 teaspoon chili powder

1 1/2 pounds round steak, thinly sliced into 1 x 2-inch strips
1 cup all-purpose flour
1 (10.75-ounce) can condensed cream of mushroom soup
1 (8-ounce) can sliced mushrooms, undrained
1 (6-ounce) can tomato paste
1 tablespoon Worcestershire sauce
1 cup chopped onion
2 tablespoons vegetable oil
1 (8-ounce) container sour cream (1 cup)
1 (16-ounce) package wide egg noodles

Coat beef strips by shaking in a clean plastic bag with flour. Alternatively, dredge each piece in a shallow pan filled with flour.

In a small bowl, combine soup, mushrooms (including liquid), tomato paste and Worcestershire sauce; set aside.

Heat a large skillet over medium-high heat. Add oil and quickly brown meat. Stir in onion. Add reserved sauce to meat and simmer, covered, until meat is tender, about 1 to 1 1/2 hours. Add sour cream to sauce just before serving, stirring thoroughly to combine. Heat thoroughly, but do not boil.

While meat is cooking, prepare noodles according to package directions. Drain and serve with stroganoff.

Makes 8 servings.

1 lb. beef tri-tip or sirloin steak
6 oz. uncooked vermicelli, or anglehair pasta
1 jar (8 oz.) marianted mushrooms
– salt and pepper, to taste
2 small yellow squash or zucchini, cut crosswise into 1/4-inch slices
1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
– grated Parmesan cheese

Recipe Directions
Cook vermicelli according to package directions; keep warm.

Meanwhile remove 1 Tbsp. marinade from jar of mushrooms and heat in large nonstick skillet over medium-high heat until hot.

Add beef, half at a time, and stir-fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon; season with salt and pepper. Keep warm.

In same skillet, combine mushrooms with remaining marinade, squash and tomatoes. Cook over medium-high heat 6-8 minutes or until squash is tender and sauce is slightly thickened.

Combine pasta, beef and vegetable mixture; mix lightly. Garnish with cheese.
Serves 4

2 ounces bean threads
1-1/2 pounds boneless beef sirloin steak
2 tablespoons soy sauce
1 tablespoon rice wine or dry white wine
1 tablespoon water
1 teaspoon sesame oil
8 ounces fresh or frozen peeled and deveined large shrimp
1/2 of a medium head Chinese cabbage, sliced about 1/2 inch thick
1 cup whole fresh mushrooms
4 ounces tofu, cubed
8 cups chicken broth
4 green onions, thinly sliced (1/2 cup)
1 tablespoon grated fresh ginger

Recipe Directions
1. In a mixing bowl soak the bean threads for 15 minutes in enough warm water to cover. Drain well. Squeeze out excess moisture. Cut bean threads to 3-inch lengths. Set aside.
2. Trim fat from beef. Partially freeze beef. Thinly slice across the grain into bite-size strips. Stir together the soy sauce, rice wine or white wine, water, and sesame oil. Toss with the beef. Thaw shrimp, if frozen. Arrange beef, shrimp, cabbage, mushrooms and tofu on a serving platter.
3. About 15 minutes before serving, in a large saucepan combine the chicken broth, green onions, and ginger. Bring to boiling. Pour the broth mixture into an electric wok, fondue pot, or electric skillet until the appliance is half full. Keep the remaining broth mixture warm and replenish the wok as necessary.

4. To serve, give each person chopsticks or a fondue fork. Have each person dip beef, shrimp, vegetables, and tofu into broth and cook to desired doneness. (Allow 1 to 2 minutes for beef, 2 to 3 minutes for shrimp, 30 seconds for cabbage, 1 to 2 minutes for mushrooms, and 1 to 2 minutes for tofu.

5. After beef, shrimp, vegetables, and tofu have been cooked, stir bean threads into remaining broth. Ladle into soup bowls. Makes 6 servings.

1/3 cup hot water
1/4 cup sun-dried tomatoes (not oil packed)
1 1/2 lbs boneless sirloin steaks, about 1/2 inch thick
4 ounces uncooked bow tie pasta
1 lb asparagus spear
1 medium onion, sliced
1 1/2 cups canned nonfat beef broth
1 cup tomato puree
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
1/4 teaspoon fresh ground black pepper
2 tablespoons shredded parmesan cheese

Recipe Directions
1. Cook pasta according to directions.
2. Pour hot water over dried tomatoes in a small bowl and let sit about 15 minutes.
3. Drain and choop; set aside.
4. Trim all fat from beef.
5. Cut beef into 2 inch strips, then cut strips into 1/8 inch slivers.
6. Spray nonstick skillet with Pam; heat over medium heat.
7. Cook asparagus and onions in skillet.
8. Add beef slivers to skillet and cook about 2 minutes or until done.
9. Return asparagus mixture to skillet and stir in remaining broth and all other ingredients except cheese.
10. Heat through, stirring constantly.
11. Sprinkle with cheese.

5 medium onions
2 Tablespoons shortening or oil
2 pounds of chuck cut in 1-1/2 inch cubes
2 Tablespoons flour
A little salt, pepper, thyme, and marjoram
1/2 cup beef bullion
1 cup dry red wine
1/2 pound mushroom, sliced

Recipe Directions
Brown onions then set aside. Then brown meat. Sprinkle flour and seasonings over the meat. Then add bullion and wine. Simmer for 2-1/2 to 3 hours. If you need more liquid, always add the same amount of bullion and wine. Add mushrooms and onions last 30 minutes.

For stroganoff:
2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2×1x1/8-inch strips
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
12 ounces button mushrooms, quartered
1 medium yellow onion, thinly sliced
1 tablespoon tomato paste
2 tablespoons all-purpose flour
2 cups beef broth, homemade or low-sodium canned
1/4 cup sour cream
2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice
1 tablespoon chopped flat-leaf parsley leaves

For noodles:
Kosher salt
One 12-ounce package wide egg noodles
2 tablespoons unsalted butter
Freshly ground black pepper

Recipe Directions
Preheat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season half the beef with salt and pepper, add to the skillet, arranging it in a single layer, and saute, without stirring, until well-browned and still pinkish inside, about 1 to 2 minutes. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil.
Return the skillet to medium-high heat. Melt 2 tablespoons of the butter and, when the foaming begins to subside, add the mushrooms and cook, stirring occasionally, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef.
Heat 4 tablespoons butter and, just as the foaming begins to subside, add the onion and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Remove from the heat. Whisk in the sour cream, mustard, and lemon juice and season with pepper to taste. Set the sauce aside covered.
Bring a large pot of water to a boil, salt generously, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with the butter and season with pepper to taste.
Add the beef and any juices, mushrooms, and parsley to the sauce and reheat over medium heat until just hot. (Do not boil.) Divide the noodles among 4 plates and top with the stroganoff. Serve immediately.

14 oz. Tenderloin of beef cut into 10 strips 1/2 inch thick
Salt, black pepper, cayenne, and paprika
1 small white onion, sliced
3 white mushrooms, sliced
1 tablespoon each, oil and butter
1 tablespoon good Dijon mustard
2 oz. Veal stock
2 oz. Cognac
2 oz. heavy cream
Squeeze of lemon
2 tablespoons creme fraiche

Recipe Directions
Dry the meat with paper towels, and season very well with coarse salt, freshly ground pepper, pinch of cayenne and paprika.

Heat a 10″-12″ saute pan with oil and butter until very hot, carefully place strips of meat in pan, not touching each other very much. Don’t touch or shake pan until a dark brown crust forms on one side of each piece of meat. Flip over quickly, barely cooking the other side.

Remove the meat and divide onto two dinner plates. The meat should be rare.

Turn down the heat in the pan, add the onions and mushrooms and saute until golden. Deglaze with the cognac. Add the veal stock and cream, and reduce until slightly thickened. Give a little squeeze of lemon and season with salt and pepper (shouldn’t need much because the meat was well seasoned). Add the creme fraiche to finish. Pour the sauce over the beef, and serve with beet and poppy seed noodles and Julienned fresh Italian flat leaf parsley.

1 cup water
1 jar (26 to 28 ounces) tomato pasta sauce, (any variety)
1 1/2 cups uncooked elbow macaroni
20 frozen fully cooked Italian-flavor or regular meatballs, 1 inch in diameter
1 can (2 1/4 ounces) sliced ripe olives, drained
Grated Parmesan cheese, if desired

Recipe Directions
1. Heat water and pasta sauce to boiling in 10-inch skillet. Stir in macaroni, meatballs and olives. Heat to boiling; reduce heat to medium.
2. Cover and cook 15 to 20 minutes, stirring occasionally, until macaroni is tender. Sprinkle with cheese.

1 lb. lean ground beef
1 package (5-1/2 ounces) risotto mix with garden vegetables
1-1/2 cups sliced mushrooms
1 cup chopped red bell pepper
2 cloves garlic, crushed
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. grated Parmesan cheese
1 Tbsp. chopped fresh basil

Recipe Directions
Prepare risotto mix according to package directions.
Meanwhile in large nonstick skillet, brown ground beef, mushrooms, bell pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef up into small crumbles. Pour off drippings. Season with salt and pepper. Stir risotto into beef mixture. Sprinkle with cheese and basil.