Skillet Spanish Rice, Mushroom Meatballs, & Beer Stroganoff

How to Make Economical Beef Dishes: Skillet Spanish Rice, Mushroom Meatballs, and Beer Stroganoff

If you, like a lot of other Americans, are looking for more economical recipes to serve your family, you will love these recipes. Skillet Spanish Rice is an easy dish using ground beef. Stovetop Mushroom Meatballs is another economical ground beef recipe. The Beer Beef Stroganoff uses cubes of beef and is served over noodles or rice. Any of these recipes would fit well into an economical grocery budget and they are tasty and family friendly.

SKILLET SPANISH RICE
1/4 cup vegetable oil
1 cup raw regular rice
1 medium onion, thinly sliced
1/2 medium green bell pepper, chopped
1/2 lb ground beef
2 cans (8-oz each) Tomato Sauce
1 3/4 cups hot water
1 teaspoon prepared mustard
1 teaspoon salt
1/4 teaspoon pepper
Heat oil in a large skillet. Add the rice and brown lightly; add onion, bell pepper, and ground beef. Stir over high heat until the meat is lightly browned. Add the remaining ingredients; mix well and bring quickly to a boil. Cover with a tight lid and simmer for 25 minutes.
Option: Add 2 tablespoons of grated cheddar cheese before serving, if desired.
Serves 4.

STOVETOP MUSHROOM MEATBALLS
This is an old recipe I got from my late mother-in-law. She got it from a co-worker at a factory in Bloomington, Indiana approximately forty or fifty years ago.
Mix 1 can of cream of mushroom soup with 1/2 soup can of water until well blended.
Combine the following ingredients:
1/4 cup of the soup mixture
1 lb ground beef
1/4 cup bread or cracker crumbs
2 tbsp minced onion
1 tbsp minced parsley
1 beaten egg
Mix the above ingredients well and shape into meatballs about 1 1/2-inch diameter each. Brown in a skillet in 2 tablespoons of shortening. Pour off the excess drippings. Add the remaining soup mixture to the skillet, cover, and cook over a low heat for about 20-25 minutes. Baste occasionally during cooking.

BEER BEEF STROGANOFF
1 ½ lb. beef in cubes
1/8 tsp. pepper
1/8 tsp. salt
½ cup beer
1 ½ cups water
2 beef bouillon cubes
2 small cans mushrooms fried in butter
2 tbs. flour mixed with ½ cup water
1 cup or less sour cream
Brown meat in small amount of fat, add seasoning and cover with beer, water, and add bouillon cubes. Simmer until tender. Thicken with flour and water mixture and add mushrooms. Stir in the sour cream and heat again. Serve over hot cooked rice or Chinese noodles.

Enjoy!

About the Author Grandma Linda
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-fashion recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ For her crockpot and slowcooker recipes go to http://grandmasslowcookerrecipes.blogspot.com

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