Hearty Beef & Noodles

• 1 - 27oz. can Beef Broth
• 1 - 28oz. can Longhorns Head To Tail Heat & Serve Longhorn Beef
• 1 - 16-20oz. bag egg noodles
• 1/2 teaspoon garlic salt (optional)

Boil noodles in beef broth for 15 - 20 minutes (until tender). Add Longhorn Canned Beef and garlic salt. Serve hot with hard rolls and a green salad. Ready in 20 minutes!

Beef Stroganoff

• 1 - 28oz. can Longorns Head To Tail Canned Beef
• 8oz. Sour Cream
• 1 can Condensed Mushroom Soup

Heat mushroom Soup and natural juices from Longhorns Head To Tail Canned Beef together in deep pan (10 minutes approx.). Add Beef and heat through. Stir in sour cream and serve hot over egg noodles or rice. Preparation time: 20 minutes!

I cook like my mom: no "real" recipe! That is why I love the canned beef: anything you do works! My fav for the very quick and easy fast-food use is barbecue. I just cook it thru with any pre-made sauce (last time I used the Jack Daniels ....bottled barbecue sauce, really!!!), and put it on oat bran buns. It was delicious! And I froze very small batches and that was a tasty-time saver on crazy days. I do plan on doing some other variations when I have more time.

 

The stew is also my most recent staple. In a separate pot I cooked chunks of potato then added lots of frozen veggies (from carrots to corn, peas,broccoli, etc.). In a large stew pot I sauteed onions (probably should add celery, too) . Then I added the canned beef, plus a can of beef broth and brought it to temp . Once the veggies were ready (I like them sort of crunchy) I added them (and all of that water) to the beef, let it simmer a bit, and it was done. I used just enough water to cover the veggies and added a chicken bouillon to that pot. I have thickened it with a small amount of flour, but it is just as good w/o being thick. On a day I had a spare tomato, I tossed that in (but I prefer it w/o tomato). I also added some of the leftover barbecue to some leftover stew and that was delicious .

 

The one thing I did do is to remove the fat-chunks from the opened can before I used the beef. Actually, I probably did it more to make the cat a treat, too ( he loved his "stew " ). It is just another option, if you want to be extra, extra lean, I guess.

 

So you can see I am not very specific and pretty much a short-cut cook these days. I want to try a stroganoff stew to add over home-made "haluski " (it is a Slovak thick noodle sort of dumpling-like but not as large ). Once my family gets their "canned-Christmas gifts" I am sure they will come up with better recipes. Maybe I will suggest a family contest !!!!

 

--- Susan Douglas, St. Clairsville, OH.

Beef Taco Salad

• 1 - 28oz. can LHT Longhorn Heat & Serve Beef, shredded
• 1 head Iceberg Lettuce
• 1 large Tomato, chopped in large pieces
• 1 bunch Green onions, sliced with tops
• 1 - 8oz. pkg. Shredded cheddar cheese
• 1 bag Taco flavored Doritos
• Creamy Italian Salad Dressing

Toss all ingredients, Top with: Taco flavored Doritos, broken into pieces and Creamy Italian Salad dressing.
Preparation time 20 minutes!

Rustic Beef & Potatoes

• 1 - Tablespoon vegetable oil
• 1 - 28oz. can Longorns Head To Tail Canned Beef
• 2 - Tablespoons Dijon mustard
• 1 - Medium onion, chopped
• 1 - Clove garlic, minced
• 6 - small russet potatoes, quartered
• 1/2 - Teaspoon salt
• 1/2 - Teaspoon pepper
• 1 - Cup Beef Broth

Heat oil in large skillet over medium-high heat. Add beef; stir in mustard. Cook beef, stirring occasionally, until browned, about 10 minutes. Removed beef from skillet. Add onion and garlic. Cook until tender, about 5 minutes. Return beef to skillet. Add potatoes, salt, pepper and broth; mix well. Cover pan; simmer until potatoes are tender, about 30 minutes. Uncover, increast heat to high. Boil until sauce is thickened. Divide beef and potatoes among serving bowls.

Makes 6 servings.

LHT Mexican Turkey

Ingredients:

• Package of Flour or Corn Tortillas
• 1 Can Longhorns Head to Tail Heat and Serve Turkey
• 1 medium onion
• 1 - 10 oz. Can Rotel tomatoes
• 1 - 10 oz. Can cream of mushroom soup.
• 1 - 4 oz. Can of diced green chili
• ½ tsp. Chili powder
• Seasonings: Salt, pepper or garlic if desired
• 1 - 2 cup bag of grated 3 Cheese Mexican Mix.

Preheat oven to 350 degrees

Tear tortillas into pieces and layer on the bottom of a 9x13 pan
Drain turkey and then layer some on the tortilla pieces.
Dice onions into desired size and sprinkle on the turkey

Next combine rotel tomatoes, Cream of Mushroom soup, Green Chili, and seasonings. Pour half evenly over mixture. Sprinkle Cheese on mix.

Repeat layers until the remaining ingredients are used.
Top with another layer of the 3 Cheese Mexican mix.

Bake for 30 minutes.

Serve steaming hot straight from the oven.

Serves: 6

We hosted an after hours event at the ranch for some local Chamber of Commerce members.
It was a big hit with many requests for the recipe.
This is a hearty and economical meal.