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Ice Fishing Tips -Check your local regulations! => Hardwater Cuisine => Topic started by: Joe in T.C. on Dec 13, 2020, 02:31 PM
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Here’s another old family favorite you may want to try
Ingredients:
1-pound 80/20 ground beef
8 oz. sliced and lightly chopped button mushrooms
4 slices provolone cheese
1 can Campbell’s cream of mushroom soup (do not add water or milk)
¾ cup diced sweet peppers
1 TBS minced garlic
1 TBS flour
1 TBS butter
½ tsp salt
½ tsp black pepper
(https://i.imgur.com/okxkGNSl.jpg)
Preparation:
(https://i.imgur.com/P7tiP0Jl.jpg)
Sautee mushrooms, sweet peppers, garlic, salt, and pepper in a tablespoon of butter.
(https://i.imgur.com/Dw1UM4cl.jpg)
When done remove from pan and set aside.
(https://i.imgur.com/touvoKRl.jpg)
Reuse the same pan to brown ground beef.
(https://i.imgur.com/1boENHDl.jpg)
Add mushroom soup to browned ground beef, mix in well and bring to a simmer.
(https://i.imgur.com/RrkFKNjl.jpg)
Add sautéed mushrooms mixture to ground beef and incorporate well, bring back to a simmer.
(https://i.imgur.com/6IDJ7lVl.jpg)
Sprinkle flour on top and mix in well, continue to simmer for about 10 minutes or until you reach a consistency of sloppy joes, stirring often.
(https://i.imgur.com/tgcmJVZl.jpg)
Add four slices of provolone cheese.
(https://i.imgur.com/U02T8bHl.jpg)
Stir cheese in well.
(https://i.imgur.com/beOzdqWl.jpg)
We serve ours on hamburger buns, but any roll or type of bread is fine.
Salt and pepper to taste. Enjoy
Good Luck All :tipup:
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Sounds yummy!
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That looks danged good! Gonna give that one a whirl! :P
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;D made it for lunch. Delicious but I put the cheese slice on the bun first.
Thanks
Dick
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I would eat it...... :thumbsup:
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Joe,sounds like another great recipe to try. Funny thing, while reading this; I'm munching on some slices of your "Venison logs" recipe. Good stuff !
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I was telling my wife about your recipe and how it was "very" similar to hers, other then her adding the cream of chicken soup. She promptly reminded me that she also adds a can of Chicken Gumbo, as well! Sooooo I guess she puts three cans fo soup in hers; mushroom, cream of chicken and chicken gumbo. After talking about it, she said, "sounds like supper tomorrow".
Hope yer not concerned with sodium........... ;)
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Goes good on mashed potatoes, rice, or noodles.
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Just gave it the maiden run in my household. Needless to say, it will most likely stay at the top of the recipe box. ;)
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Just gave it the maiden run in my household. Needless to say, it will most likely stay at the top of the recipe box. ;)
In other words, you just put yer head down in the pot and slurped away? :P ;)
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In other words, you just put yer head down in the pot and slurped away? :P ;)
Is that a bad thing? :blink:
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Looks Awesome
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Hi Joe, what a nice camp recipe. I just have one question: After you brown the ground beef, do you drain the meat prior to adding the soup? Thanks for sharing, stay healthy and God Bless, WonderBread
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Hi Joe, what a nice camp recipe. I just have one question: After you brown the ground beef, do you drain the meat prior to adding the soup? Thanks for sharing, stay healthy and God Bless, WonderBread
I usually do not, but if there is a lot of liquid or grease I will drain off some of it.
You want a bit of grease to work with the flour and add flavor. :)
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Thanks
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I used venison burger. Very little grease. Actually made it "not so sloppy".
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Well, we're getting pretty far from the origanal............
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Well, we're getting pretty far from the origanal............
The only difference I plan on doing is replacing the diced sweet pepper with diced sweet onion... ;D
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O yes! Or green pepper. Still the same! :P
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O yes! Or green pepper. Still the same! :P
Respectfully disagree! I like green pepper but love Sweet Reds. Also am partial to sweet onions. Got a stuffed pepper recipe that had NO rice and NO green pepper. Killer!
Just me...
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Yellow onions, yes. Green peppers, YES. Reds; too sweet. (like me) How else may I help you? ;)
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The only difference I plan on doing is replacing the diced sweet pepper with diced sweet onion... ;D
Plan on serving it over biscuits also!
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Well, we're getting pretty far from the origanal............
Ahhh...but how do we know THIS recipe is the original? ;)2
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Hmmmm.......good question. ??? We must research further.... ;D
I don't post recipes anymore, because some have to do the "I added ____instead of the _____, and substituted ______ instead of_____.....and you end up with something way different then the original.
Not picking on anyone, but when I print a recipe, I've got it just right after sometimes many numerous tries, as I take my cooking seriously. I don't need it all re-worked and turned around. Just my opinion, and I'm sticking to it. ;)
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I don't know if there is an original.
My grandmother made this for my grandfather 70+ years ago.
My mother made it for her family and now my wife and my sisters make it.
Like with so many recipes it varies greatly depending on what's on hand.
Sometimes we use ground beef or venison other times it's made with leftover pot roast, pork roast, and even chicken.
In spring it may get morel mushrooms or leeks and in fall it might be chicken in the woods. When peppers are scarce onions work well.
If you are low on bread serve it over noodles, rice, or mashed potatoes. Throw in some diced potatoes and you have a stew. Or thin it down and float some homemade dumplings on top.
Food can be exciting and if you like to cook, the possibilities are endless with almost any recipe.
Suggestions are always helpful and can be something you may not have thought of doing yourself. Some good and some bad.
I had a friend at work who added hot peppers to apple crisp, well it was...not so good. :)
Good Luck All :tipup:
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Thanks Joe, tried it tonight and will be on my list of things to cook.
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Just finished dinner, hungry once again!
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I think one thing that we can all agree on,is when Joe post a recipe we can pretty much figure that if it sounds good,it will be good ! Sure, we all "Tweak" recipes to our liking, but w/ his recipes there aint much "Tweaking" that needs to be done. His Venison Logs recipe & sausage gravy are made here way too often ! Planning on trying this one in the next week, & I'll be "Tweaking" it w/ venison burger because we dont eat cow.
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now your talkin. lol that looks tasty!
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I made this Friday night to eat for lunch on Saturday on the ice.
I added onion, a little Worcestershire sauce, a splash of hot sauce and a few spoonfuls of rotel. The rotel addition was great and gave it a pop of color.
Warmed it up on the ice and it smelled sooo good out in the cold.
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Finally got around to trying this tonight. As usual another recipe from Joe thats a WINNER ! Yes I did use venison , but thats the only thing I changed. This would be an awesome make ahead dish for deer camp or any other outing or get together. It may not look the greatest, but the flavor is off the chart. Almost used canned mushrooms, glad I didnt. Fresh is the way to go. Thanks again Joe.