Easy Beef Rouladen (so tender and delicious)

The smell of Beef Rouladen wafting from my grandmother’s kitchen is one of my fondest childhood memories.  These delicious beef roll ups are made with thinly sliced beef bacon, onions, and a dill pickle! 

The result? This easy recipe delivers old-fashioned, hearty flavors with melt in your mouth tender beef. Serve with mashed potatoes and a creamy cucumber salad for a delicious supper!

Rouladen served in top of mashed potatoes, covered in a mushroom gravy with a side of green beans.

What is Rouladen?

Just the one of the finest comfort foods of all time!

If you hail from the Northeastern part of the USA, especially in states like Pennsylvania, or if you come from a German heritage, you probably grew up with beef Rouladen. These tender beef rolls were the one dish my grandmother and mother made that I crave! Rouladen is a truly classic German meal with mustard and pickles and it is rolled up, baked in the oven and served with a savory gravy.

Roulade means ‘to roll’ in French and rolling up the roulade meat with the other ingredients is the hardest thing you’ll have to do…and it’s still easy!

Rouladen ingredients laid out.

Beef for Rouladen

Some grocery stores in my area actually sell beef labelled as “Rouladen”.

You will want pieces of beef that are about  8″ to 10″ long x 4.5″ wide and 1/4″ thick. You can ask your local butcher or use thinly sliced flank steak as well. In a pinch, thin round steaks will work but you will likely need to layer two to get a 10″ length.

Thin flank steak topped with mustard, bacon, and onions rolled around a pickle.

How to Make Rouladen

While it may sound slightly intimidating this recipe is truly as easy as 1, 2, 3!

  1. Layout the beef slices and gently pound them with a meat tenderizer until they are all uniformly thin.
  2. Top with mustard, bacon, onions, and roll around a whole dill pickle, secure with a toothpick.
  3. Brown the outside and then roast in a casserole dish with remaining ingredients until done.

Don’t have time to wait at home for this recipe to cook, trying making it in the slow cooker all day for a delicious recipe to come home too! Follow the same recipe instructions but place in the slow cooker on low for 7-8 hours.

Two images of cooked Rouladen, before and after being topped with mushroom gravy.

To Make the Gravy

  • When done, remove from the pan and pour the juices into a stockpot on medium heat.
  • Make a Slurry by whisking cornstarch with an equal amount of water or beef broth until it is fully dissolved.  When the pan juices are boiling, whisk in the slurry a bit at a time and cook until the desired gravy thickness is reached.
  • Tip: I always add a can of mushrooms with juices to my rouladen gravy just the way my mom made it.

My absolute favorite way to enjoy rouladen is on top of elbow macaroni with lots of gravy spooned over top.  Of course it’s great over mashed potatoes or rice too.

Rouladen sliced in half served in top of mashed potatoes, covered in a mushroom gravy with a side of green beans.

To Freeze Rouladen

This easy dish can be prepared and the rolls can be frozen either before or after cooking. Simply prepare ad directed, place on a baking sheet and freeze. Once frozen transfer to a freezer bag or air tight container.

To enjoy from frozen, defrost in the refrigerator overnight and cook as directed in the recipe.

What to Do with Leftovers

Rouladen tastes great the next day! It makes a perfect work-day lunch over mashed potatoes or even cauliflower rice! You can also chop up the roulade and add the gravy to a soup!

Tasty Side Dishes

Rouladen

This classic German dish is made with thinly sliced beef covered with mustard, bacon, onions, and rolled around a dill pickle! 

  • 6 slices beef round ( or thinly sliced flank steak*)
  • 3 tablespoons yellow mustard
  • 6 slices bacon
  • 1 onion (sliced)
  • 6 dill pickles
  • 1 tablespoon butter
  • 2 cups beef broth (low sodium)
  • 1/4 cup pickle juice
  • 1 can mushrooms (with juice (optional))
  • salt & pepper to taste

Gravy

  • 3 tablespoons cornstarch
  • mashed potatoes or elbow macaroni for serving
  1. Preheat oven to 325°F.
  2. Layout beef slices and gently pound using a meat tenderizer.

  3. Spread a thin layer of mustard over each slice and season with pepper.
  4. Lay bacon over each slice. Top with onions and a dill pickle.
  5. Roll each Rouladen jelly-roll style and secure with toothpicks.

  6. Heat butter in a pan and brown each roll. Place in a roasting dish, add broth, canned mushrooms and 1/4 cup pickle juice (and extra onions if desired). Roast 90-120 minutes or until fork-tender.

To Make Gravy

  1. Remove Rouladen from the juices, set on a plate and cover.

  2. Heat juices over medium-high heat until boiling, making sure to scrape up any brown bit. Combine cornstarch with an equal amount of water. Add cornstarch mixture to the boiling broth while whisking until it reaches the desired thickness.

  3. Serve Rouladen over mashed potatoes or elbow macaroni with gravy.

*Beef should be about 8″-10″ long x 4.5″ wide and 1/4″ thick.

Rouladen sliced in half, served with potatoes, mushroom gravy, and green beans.
Rouladen sliced in half, served with mashed potatoes, green beans and a mushroom gravy.
Top image - Rouladen sliced in half served with mashed potatoes, green beans and mushroom gravy. Bottom image - Rouladen being rolled up.

Awesome Kung Pao Shrimp

Awesome Kung Pao Shrimp is filled full of flavor with large shrimp, tender bell peppers, nutty peanuts cooked together with a sweet and spicy sauce. Ready in under 20 minutes!

This is totally better than take out! If you love Chinese food as much as I do try these favorites of mine: Sweet and Sour Shrimp, Instant Pot Beef and Broccoli or Slow Cooker General Tso’s Chicken.

Kung Pao shrimp

Kung Pao Shrimp

You guys! This kung pao shrimp is going to rock your world. It is that good!

This is a tried and true recipe that I love and had to share with all of you.

All the flavors from this dish are busting in your mouth. Every bite is to die for!

From a sweet and spicy glaze, crunchy peanuts, tender bell peppers and thick, large shrimp this dish is sure to please.

I do love a good kung poa dish!

Try my Skinny Slow Cooker Kung Pao Chicken or Baked Kung Pao Chicken if you prefer to use chicken instead of shrimp.

What you need to make Kung Pao shrimp

Don’t let this list of ingredients intimidate you!

Most of the items you already have and some of them you are going to want to have for more Chinese recipes.

These are simple ingredients and you will see how quick they are to put together.

All these ingredients make the perfect blend with flavor and texture making this Chinese dish one to remember.

Skip the takeout and enjoy some kung pao shrimp at home!

  • Olive Oil: helps for sautéing and keeping from sticking to the pan.
  • Bell Peppers: red and green cut into chunks.
  • Garlic Cloves: minced.
  • Shrimp: large, peeled and deveined.
  • Salt and Pepper: for extra seasoning.
  • Soy Sauce: bringing out the authentic Chinese meal.
  • Sesame Oil: adds extra flavoring.
  • Brown Sugar: add a little sweetness to the meal.
  • Sriracha: bring on the heat!
  • Red Pepper Flaked: a pinch for texture and more spicy aftertaste.
  • Cornstarch: thickens the sauce.
  • Water: creates a smooth textured sauce.
  • Peanuts: crunchy and yummy!

bell peppers sautéing

How to make Kung Pao shrimp

Dinner is served in less than 20 minutes! You can’t beat that!

I love how quickly shrimp cooks up and is ready in minutes.

Using only one dish for this meal makes this super simple and clean up a breeze.

Whisking your sauce will take minutes to make and makes this dish just pop!

You will love the blended flavors of the sauce over your shrimp.

All together this meal is a tried and true favorite and you can’t go wrong with it!

  • Cook your shrimp: In a medium sized skillet add the olive oil over medium high heat. Add the bell pepper and garlic and sauté until almost tender. Add the shrimp and cook for 2-3 minutes until pink.
  • Make your sauce: In a small bowl whisk soy sauce, sesame oil, brown sugar, sriracha, and red pepper flakes. Mix together the cornstarch and water and whisk into the sauce. Pour sauce over the shrimp mixture and add peanuts.
  • Combine and sauté: Sauté until it starts to thicken and coat the shrimp. Garnish with sliced green onions if desired.

shrimp and bell peppers sautéing together

Preparing and cooking shrimp

Shrimp is so easy to cook and takes just a matter of minutes.

Cooking shrimp to perfection is key! Just watch the color of the shrimp go from gray to a light pink in minutes.

You know it is cooked through when it is pink and only 1 to 2 minutes on each side.

Try to watch them carefully and not over cook your shrimp.

Preparing shrimp:

This is a great way to

  1. When peeling your raw shrimp, pull the shell and tear it away from the first segment of the shell.
  2. Make a shallow cut along the spine of the shrimp or the back of the shrimp.
  3. Take the back strip of the intestines and remove them with a knife or fork.
  4. Remove tails by simply squeezing the shrimp and pulling the tail off.

Cooking shrimp:

  • Shrimp is best cooked just barley enough but not too much that it is overcooked.
  • When overcooking your shrimp you are left with a chewy, gummy texture and tend to have a fishier taste.
  • Once the shrimp turns an off white, pinkish color you will know it is ready to get off the skillet.
  • Another sign of being done or starting to overcook is the shrimp will begin to curl itself around.
  • Cook your shrimp hot and quickly. Sometimes I find myself turning up the heat to cook the shrimp and the sauce together.
  • This will help thicken your sauce as well as help your shrimp cook through just enough.

What to serve with Kung Pao Shrimp

Make this a complete meal with a few side dishes to enjoy.

We always love my fried rice. There are so many ways of making it. It is already a tried and true recipe that everyone loves.

A quick 20 Minute Vegetable Lo Mein dish is always easy to make and ready at the same time as the Kung Pao shrimp.

Steamed Vegetables or even Cauliflower Fried Rice is just as tasty and brings in more added flavors.

sauce poured over shrimp and bell peppers

Storing Kung Pao Shrimp

This Kung Pao shrimp is perfect for meal prepping, making ahead or simply freezing it for another day.

It is nice to have a few options for a meal that is so tasty and irresistible.

This is ready in minutes and reheats well!

Freezing Kung Pao shrimp after it is cooked:

We usually don’t have left overs but with this dish I always hope that there will be just enough for me to enjoy the next day for lunch.

  1. Place your cooked, but cooled down Kung Pao shrimp in an airtight container or ziplock bag. Remove all excess air.
  2. I like to lay my bags flat so the ingredients are not all at the bottom.
  3. Freeze for 1 to 2 months.

Freezing Kung Pao shrimp before it is cooked:

This is the best way to freeze Kung Pao shrimp!

  1. If you can, freeze this meal in separate bags. Portion each ingredient into each bag.
  2. Non-cooked shrimp, cook and prepare vegetables and sauce each go in their own separate bags.
  3. Then in a larger bag add each of those baggies inside to keep them all together. Freeze for about 2 to 3 months.

Reheating Kung Pao shrimp:

You will want to be careful not to overcook the ingredients.

This will still be prepared and made within 20 minutes!

  1. When ready to reheat, remove shrimp from freezer and completely thaw.
  2. Once shrimp has thawed, follow the recipe below on cooking shrimp in the skillet.
  3. Then add frozen bell peppers and cook through. Add the shrimp next.
  4. Add the sauce on top and stir together and enjoy while it is steaming hot!

Kung Pao shrimp

Here are more shrimp recipes:

Kung Pao shrimp

 

Amazing Kung Pao Shrimp

Awesome Kung Pao Shrimp is filled full of flavor with large shrimp, tender bell peppers, nutty peanuts cooked together with a sweet and spicy sauce. Ready in under 20 minutes!

  • 1 Tablespoon Olive Oil
  • 1 Red Bell Pepper (cut into chunks)
  • 1 Green Bell Pepper (cut into chunks)
  • 3 garlic cloves (minced)
  • 1 pound large shrimp (peeled and deveined)
  • salt and pepper
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1 teaspoon sriracha
  • pinch of red pepper flakes
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1/4 cup peanuts
  1. In a medium sized skillet add the olive oil over medium high heat. Add the bell pepper and garlic and sauté until almost tender. Add the shrimp and cook for 2-3 minutes until pink.
  2. In a small bowl whisk soy sauce, sesame oil, brown sugar, sriracha, and red pepper flakes. Mix together the cornstarch and water and whisk into the sauce. Pour sauce over the shrimp mixture and add peanuts.

  3. Sauté until it starts to thicken and coat the shrimp. Garnish with sliced green onions if desired.

Easy Ramen Stir Fry

This Ramen Stir Fry is an easy, inexpensive, and flavorful dish that’s perfect for a quick weeknight meal. Hoisin sauce, sesame oil, ginger and garlic combine in a sauce that will elevate your humble ramen noodle stir fry to new heights of deliciousness! 

A couple packs of ramen noodles can usually be found for 50 cents or less, and will be enough for a tasty side dish to feed a family or a simple lunch for two. Add in leftover baked chicken breasts, grilled shrimp, or veggies to this easy and delicious noodle stir fry.

Ramen Stir Fry with veggies in a frying pan ready to serve

To Make Ramen Stir Fry

Here’s all you have to do for this quick and delicious meal:

  1. Discard the flavor packet and boil the noodles until slightly al dente and drain.
  2. Stir fry cabbage and other vegetables until tender crisp.
  3. Toss noodles with the cooked vegetables and sauce to coat, and serve.

adding sauce to an easy ramen stir fry

My Favorite Add Ins

Stir fry with ramen will accommodate just about any vegetable that is easy to sauté. I especially love it with sliced mushrooms, onions, julienned carrots, bean sprouts, broccoli florets and shredded bok choy or Napa cabbage.

Chopped peanuts will add some welcome texture, flavor and protein, without preventing vegetarians from enjoying this dish. Add in any leftover meats such as teriyaki chicken thighs. Sprinkle the finished dish with chopped fresh cilantro or green onion for extra taste and eye appeal.

Reheating Ramen Stir Fry

Ramen stir fry will keep tightly covered in the refrigerator for up to four days, or in the freezer for up to four months. Thaw first before reheating, covered, in the microwave. You can also reheat in the oven in a foil-covered oven safe dish or pan at 350°F for about 10 minutes or until steaming hot throughout.

More Easy Stir Frys

Easy Ramen Stir Fry

This ramen stir fry is an easy, cheap, and flavorful dish that's perfect for a quick weeknight meal.

Sauce

  • 1/4 cup hoisin sauce
  • 1/4 cup water
  • 1 tablespoon soy sauce (low sodium)
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes
  • salt & black pepper to taste

Stir Fry

  • 6 ounces ramen noodles (2 packages (discard flavor packet))
  • 1 cup cabbage (sliced)
  • 2 teaspoons oil
  • 4 cups vegetables (sliced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon fresh ginger (grated)
  1. Whisk sauce ingredients in a small bowl. Set aside.
  2. Bring 4 cups water to a boil and stir in ramen. Cook 3 minutes and drain reserving 1 cup pasta water.
  3. Cook vegetables in a skillet until tender crisp, about 3-4 minutes. Add ginger and garlic and cook 1 minute more.
  4. Add sauce and simmer until thickened, about 3-5 minutes.
  5. Stir in noodles. Add pasta water a little at a time to reach desired consistency.

For vegetables I used bell peppers, carrots, snap peas and bean sprouts.

Ramen stir fry in a frying pan.
Ramen Stir Fry in a white bowl.
Top image - Ramen stir fry in a white bowl. Bottom image - ramen stir fry ingredients on a cutting board.

Slow Cooker Stuffed Bell Peppers

Slow Cooker Stuffed Bell Peppers are stuffed with ground beef, rice, diced tomatoes, black beans, and cheese.  They cook to perfection in the slow cooker and make an excellent dinner! 

Make life easier with a slow cooker! If you love slow cook dinners, try this Slow Cooker Barbacoa Beef, Slow Cooker Korean Beef or Slow Cooker Beef Bourguignon for a quick and easy meal.

slow cooker stuffed bell peppers

Stuffed Bell Peppers

I love my slow cooker.  If I could marry my slow cooker I would.   Ok not really, but that is how much I love that thing.

I use my slow cooker year round.  It is perfect for busy days.  I love throwing a meal in and letting it cook all day.

Some of my favorite recipes on the blog are slow cooker recipes.  And this one was definitely added to the list!

The entire family gobbled this one down and thought it was delicious.

Well, except for the picky eater.  He ate the inside of the pepper.  But hey its a start right? 🙂

What you need to make stuffed bell peppers

How perfect is the idea that you can cook your meal right inside a bell pepper?

You get your own individual serving right inside a pepper.

The meat is combined with rice, diced tomatoes, cheese and some amazing flavors and seasonings.

It slow cooks all day and the peppers turn soft so that you can just eat the whole thing right up!

  • Bell Peppers: the larger the better. All colors work great for this recipe.
  • Lean ground beef: one pound
  • Onion: chopped
  • Tomatoes: diced and in a can
  • Wild rice: any kind of rice will work. Cook it ahead of time.
  • Worcestershire sauce:
  • Salt and pepper
  • Cheese: shredded and divided for during and after the recipe is cooking and a garnish.
  • Water: add this to the bottom of the slow cooker.

How you make stuffed bell peppers

Delicious bell peppers that are stuffed and cooked in your slow cooker!

So simple to make with loads of flavor!

Simple cook everything at once, then add them to eat pepper, stuffing them full.

Let the slow cooker tenderize the bell peppers and melt the cheese on top.

You have one delicious and tasty meal that everyone will love!

  • Prepare each bell pepper: Cut off each top of the peppers and scrape out the seeds and membranes. Set aside.
  • Stuff the bell peppers with cooked ingredients: Combine ground beef, onion, diced tomatoes, rice, Worcestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each bell pepper with mixture. Put water in the bottom of slow cooker.
  • Let the slow cooker do the work! Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout.
  • Garnish with cheese: About 15 minutes before serving, sprinkle remaining cheese and let it melt.

slow cooker stuffed bell peppers

Do you need to pre-cook the bell peppers?

Nope! This is what is so nice about this meal. The slow cooker will do the work for you. This will leave the bell peppers some-what crisp.

If you prefer to pre-cook them, bake in the oven for 10-12 minuets at 350 degrees Fahrenheit. This will help tenderize your bell peppers and get them softer than only being cooked in the slow cooker.

Don’t have a slow cooker?!

No worries! These stuffed peppers can still be made in the oven.

Bake your stuffed bell peppers at 350 degrees Fahrenheit for about 35 to 40 minutes.

Prepare the bell peppers the same as the instructions for slow cooker.

Place bell peppers in a pan and cover your pan with aluminum foil to ensure they don’t dry out in the process.

For the last 10 minutes, uncover and add the divided cheese and bake for 10 more minutes or until brown and the cheese is bubbling.

Add some toppings for a complete meal

  • Guacamole
  • Sour cream
  • Salsa
  • Extra Cheese
  • Avocado
  • Shredded Lettuce
  • Olives
  • Pico De Gallo
  • Cilantro
  • Onions

Storing stuffed bell peppers

These are a great make-ahead meal!

You can either freeze them for another meal later on or store them in the refrigerator for a pre-made meal that week.

Enjoy these and the simplicity that they are!

Freezing stuffed bell peppers:

Prepare and make these stuffed bell peppers as normal. Let them cool completely.

You can freeze them individually or together in a freezer bag or an airtight shallow pan.

Wrap them in aluminum foil and place in a freezer bag. They will last up to 1 month in the freezer.

To reheat, thaw the bell peppers in the refrigerator overnight. You can add them back into the slow cooker or bake at 350 degrees Fahrenheit until heated through.

Refrigerate stuffed bell peppers:

These stuffed bell peppers will keep in the refrigerator for about 3 to 5 days long. Store in an airtight container for best results.

To reheat, warm them up in the oven for about 5-10 minutes or the microwave for 3 to 5 minutes.

stuffed bell peppers

 

For more stuffed bell pepper ideas, try these recipes:

 

Slow Cooker Stuffed Bell Peppers

Delicious bell peppers that are stuffed and cooked in your slow cooker!

  • 6 Large Bell Peppers
  • 1 pound lean ground beef
  • 1/2 cup onion (chopped)
  • 1 14 oz can diced tomatoes
  • 1 cup wild rice (cooked (any kind of rice will work))
  • 2 Tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 1/4 cup shredded cheese (divided)
  • 1/4 cup water (to put on the bottom of the slow cooker)
  1. Cut off each top of the peppers and scrape out the seeds and membranes. Set aside.
  2. Combine ground beef, onion, diced tomatoes, rice, Worcestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each bell pepper with mixture. Put water in the bottom of slow cooker.
  3. Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout.
  4. About 15 minutes before serving, sprinkle remaining cheese and let it melt.

 

 

stuffed bell peppers

Picture Updated 8-16-17

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Easy Crock Pot Beef Stroganoff

Crock Pot Beef Stroganoff is a comforting family favorite meal. Tender stewing beef, onions and mushrooms simmer a perfectly seasoned broth until melt in your  mouth tender! Just before serving, a scoop of sour cream is added in for the perfect creamy sauce.

Serve this dish over a bed of egg noodles with a side salad for a great meal!

A slow cooker filled with mushroom beef stroganoff ready to serve

How great is a recipe that you can ‘set it and forget it’ before going off to work? This crock pot beef stroganoff recipe is not only a winner for dinner but makes for great leftovers the next day at work…if there are any!

How to Make Beef Stroganoff in a Crock Pot

This savory slow cooker meal may take hours to simmer, but it can be made in just 3 simple steps!

  1. Heat oil in a skillet and brown stewing beef with salt and pepper (this adds flavor).
  2. Deglaze the pan with red wine and add the remaining ingredients to the crockpot to simmer.
  3. Cook until the beef is melt in your mouth tender.

Just before serving, stir in the sour cream and egg noodles and top with a sprinkle of parsley.

Beef for Stroganoff

When making classic beef stroganoff, I use a tender cut of beef and cook it quickly so it doesn’t overcook.

For slow cooker beef stroganoff use stewing meat (or chuck roast if you have it), the meat will become very tender as it cooks low and slow. If you use a lean cut of beef, it will dry out and become tough.

You can use ground beef in this recipe to create a ground beef stroganoff. Replace the stewing beef with 1 1/2 lbs of ground beef. Brown the ground beef and drain any fat, add to the slow cooker and proceed as written.

Browned beef and mushrooms in a crock pot and mixing the sauce for beef stroganoff with sour cream in a slow cooker

How Long to Cook Beef Stroganoff in a Crock Pot

Depending on your time frame, you can cook this dish on low all day in the crock pot while you’re at work. Or you can speed things by setting your crock pot to high, depends on you! Cooking either way develops so much flavor with tender meat!

  • Cook on Low: 7 to 8 hours before the meat is tender.
  • Cook on High:  4 to 5 hours to get the same tender meat effect.

I make this recipe with sour cream which is traditional however, you can also make crock pot beef stroganoff with cream cheese. It is a little creamier than regular sour cream and only requires just a tad more stirring!

A plate of beef stroganoff made in the slow cooker

What to Serve with Beef Stroganoff

Since beef stroganoff is so rich and filling, it stands alone as a complete meal. But a tossed salad dressed with a tangy lemon vinaigrette and a side of garlic bread definitely can feed a crowd! Perfect for a potluck at work or the holidays!

More Easy Beef Favorites:

Crock Pot Beef Stroganoff

Serve this tender beef stroganoff over a bed of egg noodle for a delicious meal!

  • 1 tablespoon olive oil (more if needed)
  • 2 lbs stewing beef (trimmed)
  • salt & pepper
  • 1/2 cup red wine
  • 1 teaspoon garlic powder
  • 1 onion (diced)
  • 1 tablespoon dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 3/4 pound mushrooms (sliced)
  • 2 cups beef broth (divided)
  • 8 oz sour cream
  • 3 tablespoons cornstarch
  • 12 oz egg noodles (cooked)
  1. Heat olive oil in a skillet. Season beef with salt and pepper and brown in olive oil in small batches. Deglaze pan with red wine and add to slow cooker.
  2. Place beef, garlic powder, onions, dijon, Worcestershire, mushrooms and 1 1/2 cups broth in a 6qt slow cooker.

  3. Cook on high 4-5 hours or on low 7-8 hours or until beef is tender.

  4. Combine remaining broth with cornstarch and stir into slow cooker. Cover and cook and additional 15 minutes or until thickened.
  5. Stir in sour cream. Serve over egg noodles.

This crock pot beef stroganoff recipe is the perfect combination of tender beef and delicious egg noodles. With the ability to set it and forget, it is the perfect weeknight meal! #spendwithpennies #beefstroganoff #slowcooker #crockpot #maindish

Squash Casserole

The best way to use up that yellow summer squash! Squash Casserole is a great way to use up fresh squash from your garden. Easy to make with a creamy, cheesy filling and a crispy, buttery topping!

Need more great summer veggie recipes!? Check out this Butternut Squash Soup, Turkey Bolognese with Spaghetti Squash, or Roasted Zucchini Spears!

yellow summer squash

Squash Casserole

Is there anything better than fresh garden produce? I have been loving all of fresh veggies this year and have been making fresh zucchini bread and my favorite salsa recipe like crazy. However, this Squash Casserole might be my favorite garden-borne recipe yet! With a creamy, cheesy base and a golden cracker top crust, this casserole dish is crunchy and creamy and the best way to get your veggies!

How to Make Squash Casserole

  • Start by washing and slicing your squash! Make sure all slices are the same size (or as close as possible) so your casserole will cook evenly.
  • Combine squash, diced onion, and a bit of butter in a large saucepan and cook until the squash is just softened.
  • Combine sour cream, cheddar and parmesan cheese, 2 eggs, salt, pepper, and garlic powder in a large bowl then toss in your squash and onion. Stir everything well and then pour into a 11×7″ pan.
  • Make your topping! Stir together crushed crackers and a bit of melted butter and then sprinkle over the squash mixture.
  • Bake until cooked through and topping is golden brown.

yellow squash sliced thin

What Kind of Squash Should I use for Squash Casserole?

You will want to use yellow squash for this recipe. I don’t recommend using butternut or acorn squash.

Do I Need to Peel Squash Before I use it?

There is no need to peel your squash before making this casserole! Make sure to wash your squash well and you will want to chop off the stem, but you do not need to peel the skin. It will soften as it cooks in your skillet, and then even more as the squash casserole bakes.

yellow summer squash

Can I use Zucchini Instead of Squash?

While zucchini and yellow squash aren’t always completely interchangeable, you can actually substitute zucchini for squash in this recipe. Your squash (well, zucchini) casserole will still be delicious, it will just be  a different color!

More Great Summer Recipes to Try:

Squash Casserole

An easy recipe for creamy squash casserole with a buttery crisp cracker topping!

  • 2 Tablespoons butter
  • 3 lbs yellow squash (sliced ¼” thin)
  • 1 medium yellow onion (diced)
  • ¾ cup sour cream
  • 2 large eggs (lightly beaten)
  • 1 ½ cups shredded cheddar cheese
  • ½ cup grated parmesan cheese
  • ¼ teaspoon garlic powder
  • Salt and pepper (to taste)

Topping

  • 2 sleeves Ritz crackers (crushed)
  • 2 Tablespoons butter (melted)
  1. Preheat oven to 350F.
  2. In a large saucepan or Dutch oven (you will need a lot of space so make sure it’s large enough to hold all of your squash!) melt 2 Tablespoons of butter over medium heat.
  3. Add sliced squash and diced onion and cook, stirring frequently, until squash is just softened.
  4. Remove from heat and drain through a colander; drain as much excess water as possible. Let squash continue to drain while you prepare your filling.
  5. In a large bowl, stir together sour cream, eggs, cheeses, garlic powder, and salt and pepper until well-combined.
  6. Add drained squash/onion mixture and stir well.
  7. Evenly pour ingredients into an 11×7” baking dish and prepare your topping.

Topping

  1. In a medium-sized bowl, combine crushed Ritz crackers and melted butter. Stir until well-combined.
  2. Sprinkle cracker crumbs evenly over squash mixture in casserole dish.
  3. Transfer to 350F oven and bake 25-30 minutes.
  4. Serve warm. Enjoy!

Easy Ground Beef Burrito

Easy Beef Burritos are perfect for those nights when you need to get dinner on the table fast. These can be enjoyed right when they’re made or individually frozen for quick and easy meals.

Serve with corn chips and salsa & guacamole, or a simple black bean and corn salad for a nourishing and satisfying meal.

Close up of a ground beef burrito on a plate, topped with sour cream, diced tomatoes, and cilantro.

To Make Burritos

From shopping to prep, to presentation, you’ll love how quick ground beef burritos come together.

Ingredients:

Burritos are so versatile that you can alter the ingredients however you please.

  • Meat: I use ground beef in this recipe but of course you can use ground chicken or turkey or any other kind of ground meat. Ground beef and black bean burritos are equally delicious.
  • Cheese: Cheeses offer lots of options too. Shredded cheddar or any Mexican cheeses, such as crumbly Cotija or creamy Oaxaca would all be easy alternatives.
  • Tortilla: Flour tortillas will be the easiest to fold but corn tortillas (more on how to fold a burrito here)!

Ground Beef Burrito ingredients.

How to Make a Ground Beef Burrito:

  1. Brown ground beef & onions then stir in the taco seasoning.
  2. Warm the refried beans and tortillas.
  3. In the center of each burrito wrap, place a couple of tablespoons of beans and seasoned meat and sprinkle with cheese. Wrap and enjoy.

Burritos can be messy to eat if they aren’t rolled up tightly, so learn how to fold a burrito like a pro to ensure all those yummy filling go into mouths and not onto laps!

Ground beef burrito fillings on a flour tortillas

How to Wrap the Perfect Burrito

Start by warming the burritos. This will make them a little stretchy and easy to handle.

  • Place all the fillings in the center. Don’t overload.
  • Fold the burrito. Using your fingertips, fold in one side, then the top and bottom snugly keeping the fillings in the center. Fillings should not squeeze out of the ends.
  • Enclose by rolling the final side.

Now you can enjoy a ground beef burrito relatively mess-free!

Ground beef burrito on a plate, topped with sour cream, cilantro and diced tomatoes.

To Freeze Burritos

If you’re looking for optimal freezer foods for make-ahead convenience, you can’t do any better than burritos. They easily go from freezer to microwave or oven anytime you need a quick lunch, dinner or snack.

  • To freeze, cool them completely. Then wrap individually in aluminum foil and pack into freezer bags.
  • Defrost overnight: Remove from the freezer and place in the fridge overnight.
  • To Reheat: Burritos can be heated in the microwave 2-3 minutes or baked at 350°F oven for 20-25 minutes or until heated through.

Burritos will keep for up to four months in the freezer, and can also be refrigerated for up to four days.

More Tex-Mex Meals

Ground Beef Burrito

Easy, tasty & filling weeknight meal!

  • 1 pound lean ground beef (80/20)
  • 1 small yellow onion (finely minced)
  • 1 packet taco seasoning
  • ¼ cup fresh cilantro (minced)
  • 6 12" flour tortillas (warmed)
  • 16 ounces refried beans (warmed)
  • 1 cup colby jack cheese (shredded)
  1. In a 12-inch skillet set over medium-high heat add ground beef and yellow onion.
  2. Cook the meat until it’s no longer pink and the onions are translucent. Drain any fat.
  3. Add in the taco seasoning and prepare according to the packet directions.
  4. When the meat is fully cooked stir in the cilantro and remove from the heat.
  5. Lay out the flour tortillas and spread a layer of refried beans into the middle of each tortilla.
  6. Top each tortilla with an equal amount of the meat mixture and shredded cheese.
  7. Roll up each tortilla burrito-style and enjoy warm.
  8. Optional: Heat a non-stick skillet over medium heat. Add burrito seam side down and cook 2-3 minutes or until slightly browned. Flip over and repeat with the other side.

I kept this recipe simple but if desired add sour cream, tomatoes, jalapenos or other favorites into the tortilla before rolling.

Keep in mind raw vegetables don’t freeze well.

Close up of a ground beef burrito on a plate.
Close up of a ground beef burrito on a plate.
Top image - close up of a ground beef burrito on a plate. Bottom image - burrito ingredients laid out in bowls.

Amazing Steak Fajitas

Amazing Steak Fajitas have tender marinated, juicy steak with colorful bell peppers wrapped in a soft shell tortilla topped with all your favorites. A complete dinner in 30 minutes!

Fajitas are a fun and adds so much flavor to the dinner table! If you love fajitas as much as I do try this Sheet Pan Salsa Verde Chicken Fajitas, Sheet Pan Garlic Lime Salmon Fajitas or 20 Minute Skillet Blackened Shrimp Fajitas.

Amazing Steak Fajitas

I am not going to lie. These Steak Fajitas are truly AMAZING! I am not sure I will ever be able to eat another steak fajitas again!

This is so easy to make in a skillet. One pan with one mess! And ONLY 30 minutes is all you need!

I do get asked a lot about my skillet. I have a Staub but any skillet will work for these fajitas.

Sitting down at the dinner table with all the colors on your plate just makes my mouth water. My boys were thrilled to see fajitas and ate a few each.

These fajitas are a bit spicy, a little bit tangy with sweet bell peppers to

What you need to make steak fajitas

So many flavors in marinated together on this steak for these fajitas.

They all blend so well together and have so much in common. It just tastes good!

These do have a bit of kick to them when making. Be sure to omit or leave out any spicy ingredients that is needed for your family, especially little ones.

We love some spice in our family and my girls that are young even loved every bite. They both gobbled up 2 each. I was impressed!

These fajitas are so versatile. Make them your own and love your dinner tonight!

  • Flank steak: intense beef flavor and very tender cut of meat.
  • Olive oil: this adds a bit of flavor when cooking.
  • Chili powder: a hint of spicy, earthy flavors.
  • Paprika: a sweeter and more subtle seasoning.
  • Garlic powder: bring a garlicky flavor in the fajitas.
  • Cumin: an earthy, nutty and a little spicy seasoning.
  • Red Pepper Flakes: you can always omit these for less spicy fajitas.
  • Salt and Pepper: to taste and adds that extra seasoning.
  • Cilantro: a fresh, citrus flavor that adds some green color and texture.
  • Onion: crunchy salty, spicy, a little bitter but sweet in the end. All the flavors captured in one dice of onion.
  • Bell Peppers: a colorful variety of red, yellow and green.

How to make steak fajitas

Marinating this flank steak can help soften and tenderize the meat. Plus, add in all the extra flavors to make a delicious meal.

We love how easy this comes together. You can’t go wrong with a good fajita.

Sautéing the vegetables is simple and doesn’t take long at all. Tender bell peppers and onions leave a great texture to add to your tortilla.

I choose flank steak because of the thickness and tenderness it has to offer. Once cut, it is tender and

  • Marinate the steak: In a medium sized bowl or zip lock bag at 2 tablespoons olive oil, chili powder, paprika, garlic powder, cumin, red pepper flakes, and salt and pepper. Add the flank steak and marinate for at least 30 minutes.
  • Sauté the vegetables in a skillet: In a medium sized skillet at 1 tablespoon olive oil peppers and onions and sauté for about 5 minutes until veggies are tender. Remove and set aside on a plate.
  • Sear the meat: Turn the skillet to high heat and add the steak. Sear each side for about 2-3 minutes until it gets a golden brown crust and is to desired doneness. Remove the steak and let it rest. Slice in strips across the grain.
  • Serve: Meat with the veggies and then garnish with fresh chopped cilantro and favorite toppings.

What do you serve with steak fajitas?

  1. Stuff them in tortilla wraps (corn or white flour)
  2. Use lettuce leaves for a low carb option!
  3. Avocado slices
  4. Grilled/seared peppers (capsicums)
  5. Sour cream
  6. Don’t forget to load the chicken fajitas with all your favorite toppings! All optional, of course…but highly recommended. 🙂

don’t have time to marinade?

No worries! You don’t NEED to, because this marinade has so much flavour in it already, you can get away with letting it sit for 5 minutes while you get your skillet and other ingredients ready.

which steak is best for fajitas

Rump, skirt or flank steak are the best cuts for fajitas! I prefer skirt steak (pictured). It’s more tender and flavourful than flank and can be cooked well done (for those who prefer well) without getting tough and chewy. Flank steak is a leaner cut and is better cooked rare — medium.

WHAT KIND OF BEEF DO YOU USE FOR FAJITAS?

Flank steak and skirt steak are the best cuts of beef for fajitas. I prefer to use flank steak (pictured above). Whichever cut of beef you use, make sure to cut it as thinly as possibly to prevent it from being too chewy.

THE SECRET TO FLAVORFUL STEAK FAJITAS

The secret to getting the meat irresistibly flavorful and juicy is marinating the steak for at least 2 hours up to 8 hours.

This helps tenderize the meat and infuse all the good flavors that are in the actual marinade. I know the marinating process requires planning, but the end result is so worth i

Here are more fajita options

Amazing Steak Fajitas

  • 1 pound flank steak
  • 3 Tablespoons olive oil (divided)
  • 1 Tablespoon Chili Powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Tablespoons cilantro (finely chopped)
  • 1 small onion (sliced)
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 green bell pepper (sliced)
  1. In a medium sized bowl or zip lock bag at 2 tablespoons olive oil, chili powder, paprika, garlic powder, cumin, red pepper flakes, and salt and pepper. Add the flank steak and marinate for at least 30 minutes.
  2. In a medium sized skillet at 1 tablespoon olive oil peppers and onions and sauté for about 5 minutes until veggies are tender. Remove and set aside on a plate.
  3. Turn the skillet to high heat and add the steak. Sear each side for about 2-3 minutes until it gets a golden brown crust and is to desired doneness. Remove the steak and let it rest. Slice in strips across the grain. Serve with veggies and garnish with fresh chopped cilantro and favorite toppings.

Jerk Chicken

Jerk Chicken is a delightful Caribbean chicken recipe that is spicy, sweet, zesty, and has the most delicious crispy skin. Marinating the chicken overnight makes it flavorful and juicy.

If you love grilled chicken recipes, try this Grilled Honey Balsamic ChickenGrilled Chipotle Chicken with Pineapple SalsaGrilled Hawaiian Teriyaki Chicken Skewers, or this Southwest Grilled Chicken Salad with Candied Bacon.

Jerk chicken

Jerk Chicken

Hi! It’s Natasha here from Salt & Lavender bringing you this tasty grilled jerk chicken recipe. It’s actually pretty easy to make your own jerk seasoning blend. There’s many different variations out there. This version makes it easy by using a combination of ground spices plus fresh lime juice, ginger, and chili peppers. Allspice is a key ingredient that I would not leave out when making this marinade. It’s easily found in most grocery stores in the spice aisle.

Jerk chicken ingredients

  • Chicken thighs and drumsticks
  • Brown sugar
  • Ground allspice, cinnamon, and nutmeg
  • Garlic powder
  • Dried thyme
  • Salt
  • Fresh ginger
  • Lime juice
  • Chili peppers (use habanero, scotch bonnet, or serrano)
  • Scallions

Jerk chicken

What cut of chicken to use?

I recommend using bone-in, skin-on chicken thighs and/or drumsticks. They hold up well to grilling, and they remain moist. You could even cut up a whole chicken if you feel comfortable doing that. You can use boneless skinless chicken breasts, but they tend to dry out.

How to make jerk chicken

  1. Combine marinade ingredients in a bowl. Stir until everything is combined.
  2. Add chicken pieces to a large ZipLoc bag.
  3. Pour the marinade into the ZipLoc and toss until the chicken is coated.
  4. Marinade at least 12 hours (up to 24 hours or so). Overnight works well.
  5. Grill or roast the chicken in the oven (further instructions are provided in the recipe card below).
  6. Garnish with chopped scallions.

jerk chicken marinating

How to grill jerk chicken

Oil the grill’s grate and cook the chicken pieces over medium-high heat until they’re cooked through (approximately 25 minutes). Every grill varies, so it’s important to use your best judgement so it doesn’t burn. I recommend keeping an eye on it while it’s cooking (don’t just leave it), turning it frequently, and if it looks like the skin is getting too charred, turn down the heat and/or move it to a cooler part of your BBQ. Internal temperature of the chicken should reach 165F before you eat it.

How to make jerk chicken in the oven

Preheat oven to 400F. Arrange chicken pieces in a baking dish or a foil-lined baking sheet. Roast chicken for 35-45 minutes. Ensure the chicken’s internal temperature is 165F prior to eating it. For extra crispy skin, broil it for a few minutes at the end if needed.

What to serve with jerk chicken

You can’t go wrong with rice, pasta, or a salad. Or try these Garlic Parmesan Green Beans with Bacon.

Recipe notes:

  • If you can’t find habanero peppers, try serrano peppers or scotch bonnet peppers. I’ve also made this with jalapeno peppers, but they aren’t quite as spicy, so I suggest using one jalapeno if you want this recipe to be milder.
  • I always keep a piece of fresh ginger in my freezer (in a resealable bag or Tupperware container). It makes it so much easier to grate, and I’m never without ginger that way.

More tasty chicken recipes you may like:

Jerk Chicken

Jerk Chicken

Jerk Chicken is a delightful Caribbean chicken recipe that is spicy, sweet, zesty, and has the most delicious crispy skin. Marinating the chicken overnight makes it flavorful and juicy.

  • 8 pieces bone-in skin on chicken ((I used drumsticks and thighs))
  • 2 tablespoons (packed) brown sugar
  • 1/2 tablespoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 tablespoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1 teaspoon grated fresh ginger
  • 3 habanero or serrano peppers ((chopped finely))
  • Juice of 1 lime
  • 1/4 cup olive oil
  • Scallions, for garnish ((to taste))
  1. Mix all the marinade ingredients (everything except the scallions) together in a bowl.

  2. Add the chicken pieces to a large ZipLoc.

  3. Pour the marinade over the chicken and toss to coat. Let the chicken marinade at least 12 hours (up to 24 hours). I like to rotate the bag once halfway through if I remember just so the marinade is evenly distributed.

To Grill:

  1. Oil the grill's grate and cook the chicken pieces over medium-high heat until they're cooked through (approximately 25 minutes). Every grill varies, so it's important to use your best judgement so it doesn't burn. I recommend keeping an eye on it while it's cooking (don't just leave it), turning it frequently, and if it looks like the skin is getting too charred, turn down the heat and/or move it to a cooler part of your BBQ. Internal temperature of the chicken should reach 165F before you eat it. Oven method: Preheat oven to 400F. Arrange chicken pieces in a baking dish or a foil-lined baking sheet. Roast chicken for 35-45 minutes. Ensure the chicken's internal temperature is 165F prior to eating it. For extra crispy skin, broil it for a few minutes at the end if needed.

  2. Serve chicken with chopped scallions.

  • This chicken is meant to be spicy. If you want a milder version, use one jalapeno pepper instead of the suggested spicier peppers.

Chicken Tortilla Soup

Chicken tortilla soup served in a black bowl with toppings

Chicken Tortilla Soup is a hearty Mexican soup that really warms the soul. Topped with fried tortilla chips, its packed with flavour and will be a great addition to your dinner rotation!

Soup season is really here and we have a great collection – Crockpot Taco Soup, White Chicken Chili, Slow Cooker Enchilada Soup and so much more!

Chicken tortilla soup served in a black bowl with toppings

Chicken Tortilla Soup

I love everything Mexican! As soon as the weather turns slightly chilly, one of the first things we make is a big pot of this chicken tortilla soup. Its packed with flavour and loaded with goodies like chicken, corn, black beans, jalapenos and a spicy tomato base.

I really love using chicken thighs in this soup instead of breasts. Boneless, skinless chicken thighs cook pretty fast and they don’t overcook quickly like breasts. Chicken breasts can sometimes become stringy and rubbery when the soup is reheated so I prefer the juiciness of chicken thighs in this soup.

I either dice them before adding them to this chicken tortilla soup or shred them when the soup is cooked.

Another timesaver tip is to use shredded rotisserie chicken. Any leftovers can be mixed into the soup for a fast and easy variation.

Closeup of a ladleful of chicken tortilla soup

Crispy Tortilla Chips

What makes this soup extra special are the crispy tortilla chips that are used to top this soup. They add such an amazing crunch and texture. You can either cut tortillas into strips of triangles like I have and then deep fry them. Make a big batch because they stay fresh in an air tight container for a few days and you can just snack on them on the go. Dangerous, but so yum!

Toppings for Chicken Tortilla Soup

Top this soup generously because each topping adds more flavour. I love laying out some lime, cilantro, tortilla chips, sour cream and jalapenos and then each person can choose what they want to top it with.

Closeup of chicken tortilla soup

Seriously, there is no better way to beat the chill than this chicken tortilla soup. Its fresh, healthy, hearty and has so much flavour. There is a nice hit of heat that can be toned down if you like but I highly recommend keeping it as is.

More Mexican Inspired Recipes

Mexican Corn Fritters

Mexican Pasta Salad

One Pot Mexican Rice and Sausages

Chicken Fajita Quesadillas

Chicken Tortilla Soup

Chicken Tortilla Soup is a hearty Mexican soup that really warms the soul. Topped with fried tortilla chips, its packed with flavour and will be a great addition to your dinner rotation!

  • 2 tablespoon Olive Oil
  • 1 large Onion (finely chopped)
  • 1 teaspoon minced Garlic