Forget the fancy steaks and expensive dinners out, today I’m keeping it humble with this Poor Man’s Steak and Onion Gravy! Think juicy beef patties simmering away in a savory onion gravy that’s honestly good enough to drink (but please don’t actually drink it, tempting as it is).

If you’re looking for something hearty, comforting, and budget-friendly, this recipe was my go-to back when “fancy dinners” meant adding extra gravy. Poor Man’s Steak, meet onion gravy—my husband’s secret weakness. It might not be gourmet, but it’s definitely marriage material!

Before You Start

• Patty perfection: Don’t go overboard mixing your beef, less handling keeps your patties tender and juicy. Shape gently, this isn’t the time to squeeze out your frustrations.
• Breadcrumb know-how: Regular breadcrumbs are my go-to, but panko works just fine if that’s what you have hanging in your pantry.
• Gravy secrets: Patience is key! Let those onions fully caramelize to get that nice and deep flavor. Trust me, it’s worth it.
• Taste as you go: I like to taste as I go, whether it’s the patties or the gravy, but be conservative. At the end, give it another taste and adjust with salt and pepper if you need to. Everyone’s taste buds and broth brands differ.

Ingredients You’ll Need

• Ground Beef: Lean ground beef around 85-90% is your sweet spot, juicy without being greasy.
• Breadcrumbs and egg: Your binding buddies. These 2 ingredients keep your patties intact while cooking.
• Onions: The sweeter the better. Go for yellow onions, they caramelize beautifully.
• Beef broth: I always opt for low sodium or no sodium added broth, this keeps you in control of the saltiness.
• Worcestershire sauce: Adds that subtle, tangy and umami kick we all secretly love.

First, combine the ground beef, breadcrumbs, eggs, seasonings, and Worcestershire sauce gently, no aggressive kneading, unless tough patties are your thing.

Now, shape the mixture into 4 even oval patties, keep them fairly thin so they cook evenly. Don’t overpack them, looser patties stay juicy and tender.

Tip: Wet your hands slightly when forming the patties, this stops the meat from sticking to your hands.

Heat a skillet over medium heat until nice and hot, you should hear that perfect sizzle when the patties hit the pan. Cook the patties for 4 to 5 minutes per side until beautifully browned. Don’t worry if they’re not cooked through, they’ll simmer in the gravy later. Transfer them to a plate and set aside.

Tip: Do NOT clean out the pan after browning, we want those crispy bits at the bottom for extra flavor.

This is where your patience pays off. In the same skillet, melt the butter and sauté the onions until golden and slightly sweet. It takes about 5 to 7 minutes, if not longer, resist rushing, caramelized onions are key to a rich gravy.

Sprinkle the flour directly over the onions, stir well, and cook for another minute to get rid of that raw flour taste. Keep Stirring to avoid lumps so that you get a smooth gravy.

Now, gradually whisk the beef broth into the skillet, scraping up any tasty bits stuck to the pan. Add the Worcestershire sauce, salt and pepper, then simmer gently until the gravy is thick and glossy. This should take about 5 minutes.

Tip: Taste the gravy now and adjust seasoning to your liking, because bland gravy is a kitchen tragedy.

Time to nestle those browned patties into the gravy and make sure to spoon some of that sauce over the top. Cover and simmer on low for 10 minutes. This allow the patties to soak up some of that gravy flavor. And that’s it, you’re done. I like to garnish mine with a bit of fresh parsley and you’re ready to serve.

How To Serve

I highly recommend serving these patties on a bed of creamy mashed potatoes (the fluffier, the better). Rice works wonders, too, soaking up every last drop of that irresistible gravy. Here are some other sides you can serve this dish with:

Buttered Noodles

Roasted Green Beans

Cornbread Muffins

Amish White Bread

Try These Next

• Instant Pot Salisbury Steak
• Italian Style Hamburger Steak
• Rissoles
• Vegetable Fritters
• Salisbury Steak

Print

Poor Man’s Steak with Onion Gravy

This Poor Man’s Steak with Onion Gravy is hearty comfort food at its best. Juicy beef patties simmered in a savory, rich onion gravy—easy, budget-friendly, and totally delicious.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 426kcal

Author Joanna Cismaru

Ingredients

For the steak patties:

• 1 pound ground beef
• ½ cup breadcrumbs
• 1 egg
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon Worcestershire sauce

For the gravy:

• 1 tablespoon butter
• 1 large onion sliced
• 2 tablespoons all-purpose flour
• 2 cups beef broth low sodium
• 1 teaspoon Worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon black pepper

US Customary – Metric

Instructions

• In a bowl, mix ground beef, breadcrumbs, egg, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Shape into 4 oval patties.
• Heat a skillet over medium heat and cook the patties for 4-5 minutes per side until browned. Remove and set aside.
• In the same skillet, melt butter and add sliced onions. Sauté for 5 minutes until caramelized.
• Sprinkle flour over the onions and stir well. Gradually whisk in beef broth, Worcestershire sauce, salt, and pepper. Let simmer for 5 minutes until thickened.
• Return patties to the skillet, cover, and simmer for 10 minutes. Serve with mashed potatoes or rice.

Notes

1. Ground Beef: Leaner beef works best—85-90% lean ensures juicy patties without excess grease.
2. Caramelizing Onions: Don’t rush! Proper caramelization deepens gravy flavor immensely.
3. Gravy Thickness: Adjust gravy thickness easily—too thick, add broth; too thin, simmer a bit longer.
4. Freezing & Storage: Patties and gravy freeze separately beautifully for easy meals later. Thaw overnight in the fridge, then gently reheat.

Nutrition

Serving: 1serving | Calories: 426kcal | Carbohydrates: 18g | Protein: 26g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 1382mg | Potassium: 707mg | Fiber: 2g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 4mg

The post Poor Man’s Steak with Onion Gravy appeared first on Craving Home Cooked.

If you love lasagna but don’t always have the time (or patience) to layer everything perfectly, this Lasagna Soup is your answer. All the rich, cheesy, saucy goodness of classic lasagna, but in a warm, cozy bowl.

I’ve made this recipe so many times because it’s just so easy—hearty, packed with flavor, and done in 40 minutes. Plus, the ricotta topping? It’s EVERYTHING. It melts right into the soup, giving you those creamy, cheesy bites just like the real thing.

If you’re craving a comforting, family-friendly dinner that comes together in one pot, this is THE recipe. Let’s make it!

Before You Start – Must-Know Tips

Before you dive in, here’s what you need to know to get the most flavor out of every bite and make this recipe foolproof.

The Meat – Why Use Two Types?

Using both Italian sausage and ground beef gives you the best of both worlds—the sausage adds bold, herby flavors, while the lean beef keeps it hearty without being greasy. If you only have one, that’s fine, but trust me, the mix takes this to another level.

Want a lighter version? Swap for ground turkey or chicken, but add extra Italian seasoning to compensate for the flavor.

The Lasagna Noodles – No Need to Pre-Cook!

You’re breaking up dry lasagna noodles and cooking them right in the soup. This soaks up all that rich broth and gives the soup a thick, almost stew-like consistency.

Don’t have lasagna noodles? Swap in fusilli, bowtie, or broken spaghetti—whatever you have!

Make-Ahead Tip: If you plan to store leftovers, cook the noodles separately so they don’t absorb all the broth.

The Ricotta Mixture – Don’t Skip It!

That creamy, cheesy dollop makes this soup taste like real lasagna. As soon as it melts into the hot soup, you get that signature creamy-cheesy bite.

Short on time? Swap ricotta for a sprinkle of mozzarella & Parmesan directly on top.

Not a fan of ricotta? Try cottage cheese—it works surprisingly well!

The Broth – How Much Do You Need?

I recommend starting with 6 cups of broth and adding more as needed. The noodles will absorb some liquid as they cook, so if you like a soupier consistency, add extra broth at the end.

Leftovers? The soup will thicken in the fridge, so stir in a little broth when reheating to bring it back to life.

This is one of the easiest soups you’ll ever make—all the flavors of lasagna, but in a single pot and ready in 40 minutes! Here’s how to make it perfect every time.

Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3-4 minutes until softened. Stir in garlic and cook for another minute—this releases all that deep, rich flavor.

Pro Tip: If your garlic burns quickly, lower the heat slightly before adding it.

Add Italian sausage and ground beef, breaking them up as they cook. Brown until no longer pink and drain any excess fat.

For even more flavor? Let the meat develop a bit of a golden crust before stirring—it adds depth to the soup!

Stir in tomato paste and cook for 1-2 minutes—this caramelizes it and intensifies the tomato flavor. Then add:

✔ Marinara sauce for a rich, smooth tomato base
✔ Italian seasoning & red pepper flakes for that herby kick
✔ Salt & pepper to taste

Let everything simmer for 10 minutes to let the flavors meld.

Pour in beef broth and bring the soup to a gentle boil. Then, break lasagna noodles into pieces and stir them in. Stir occasionally so they don’t stick together! Cook 8-10 minutes or until tender.

Want it thicker? Simmer a little longer, stirring occasionally.

This is what makes the broth rich and velvety—add it at the end and let it simmer for 2-3 minutes.

Dairy-Free Option: Swap for coconut cream or cashew cream.

In a bowl, mix:

✔ Ricotta cheese – the creamy base
✔ Mozzarella & Parmesan – for melty goodness
✔ Fresh parsley – adds a pop of freshness
✔ Salt & pepper – to season it just right

Pro Tip: Mix in a little lemon zest for a bright, fresh twist.

Ladle the soup into bowls and top each with a scoop of the ricotta mixture. As it melts into the soup, you’ll get that classic lasagna flavor in every bite! Garnish with fresh basil or extra cheese.

Make It Your Own – Easy Customizations

This Lasagna Soup is incredibly versatile, so you can easily tweak it based on what you have or your dietary preferences.

• Lighter Option: Use ground turkey, half-and-half instead of cream, or add extra veggies.
• Vegetarian: Skip the meat, use veggie broth, and add mushrooms or lentils.
• Spicy: Use hot Italian sausage, extra red pepper flakes, or Calabrian chili paste.
• Extra Creamy: Stir in more cheese or blend ricotta into the broth.
• Low-Carb: Swap noodles for zucchini ribbons or cauliflower rice.

How to Serve Lasagna Soup

This soup is already packed with flavor, but don’t skip the ricotta mixture. Some sides and toppings can also make it even better! Here’s how to serve it up:

Breadsticks Recipe

Garlic Bread

Caprese Salad

Avocado Tomato Salad

More Delicious Soup Recipes

• Creamy Chicken Wild Rice Soup
• Instant Pot Creamy Potato Sausage Soup
• Broccoli Cheese Soup
• Chicken Meatball Noodle Soup
• Beef Barley Soup

Print

Lasagna Soup

All the flavors of classic lasagna, but in an easy, one-pot soup! This Lasagna Soup is hearty, cheesy, and packed with comforting flavors.

Course Dinner, Lunch, Soup

Cuisine American, Italian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 548kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

For the Soup:

• 1 tablespoon olive oil
• ½ large yellow onion diced (about 1 cup)
• 6-8 cloves garlic minced (to taste)
• ½ pound Italian sausage hot or mild, casings removed
• ½ pound lean ground beef
• 2 tablespoons tomato paste
• 24 ounces marinara sauce
• 2 teaspoons Italian seasoning
• ½ teaspoon red pepper flakes to taste
• salt and pepper to taste
• 1 cup heavy cream
• 6-8 cups beef broth
• ½ pound lasagna noodles broken into pieces

For the Ricotta Mixture:

• 1 cup Parmesan cheese grated
• 1 cup ricotta cheese
• 1 cup mozzarella cheese shredded
• ¼ cup fresh parsley chopped
• salt and pepper to taste

US Customary – Metric

Instructions

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
• Add the Italian sausage and ground beef to the pot. Cook, breaking it into small pieces, until browned and cooked through. Drain any excess fat, if necessary.
• Stir in the tomato paste and cook for 1-2 minutes to caramelize. Add the marinara sauce, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
• Pour in the beef broth and bring the soup to a gentle boil. Reduce the heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld.
• Add the broken lasagna noodles to the soup and cook for 8-10 minutes, or until tender. Stir occasionally to prevent sticking.
• Stir in the heavy cream and let the soup simmer for 2-3 more minutes. Taste and adjust seasoning as needed.
• In a small bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, fresh parsley, salt, and pepper. Mix until smooth.
• Ladle the soup into bowls and top with a dollop of the ricotta mixture. Garnish with fresh basil if desired.

Notes

1. Noodles: Cook them directly in the soup for easy cleanup, but if making ahead, cook them separately to prevent them from soaking up all the broth.
2. Meat Swap: Italian sausage + ground beef = best flavor combo. Prefer lighter? Ground turkey or chicken works too, just add extra seasoning.
3. Leftovers Tip: The soup thickens as it sits! Add a splash of broth when reheating to bring it back to the perfect consistency.
4. Freezing: Freeze the soup without the noodles for up to 3 months. When ready to eat, cook fresh noodles and stir them in.
5. Dairy-Free Option: Skip the heavy cream and replace with coconut milk or cashew cream—still creamy, still delicious!
6. Want It Extra Cheesy? Stir shredded mozzarella or Parmesan right into the soup for an extra-rich, melty broth.

Nutrition

Serving: 1serving | Calories: 548kcal | Carbohydrates: 31g | Protein: 30g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 1318mg | Potassium: 1011mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1401IU | Vitamin C: 11mg | Calcium: 347mg | Iron: 3mg

The post Lasagna Soup appeared first on Craving Home Cooked.

This Slow Cooker Lasagna is rich, cheesy, and layered to perfection. It simmers low and slow, letting all those deep, comforting flavors develop while you go about your day.

Lasagna is one of the best comfort foods, but let’s be real—layering, boiling noodles, and baking can be a whole production. That’s why I love making it in the slow cooker! You get all the classic flavors with way less effort, and the best part? No pre-cooking the noodles!

Before You Start – What You Need to Know

If you’ve never made lasagna in the slow cooker, let me tell you—it’s a game changer. No boiling noodles, no hovering over the oven, just set it and forget it. Here’s how to make sure it turns out perfect every time:

The Sauce – Why It Matters

I always start with a rich, meaty sauce because the slow cooker locks in flavor as it cooks. Here’s what makes it work:

• Ground beef – Classic, hearty, and gives the sauce a deep, savory flavor. Prefer turkey? Swap it in for a lighter version!
• Marinara sauce + diced tomatoes – This gives the sauce depth and texture—the diced tomatoes break down and add moisture.
• Italian seasoning, basil, and oregano – These dried herbs infuse the sauce while it simmers. If you don’t have any Italian seasoning, you can make your own using my recipe.
• Red pepper flakes (optional) – Just a pinch adds warmth without making it spicy.
• Let it simmer for 5-7 minutes – This helps the flavors meld before layering.

The Ricotta Mixture – How to Get It Creamy & Flavorful

Some lasagnas end up too dry—not this one! Here’s why:

• Ricotta + egg – The egg binds everything together and keeps it creamy.
• Parmesan cheese – Adds nutty, salty depth to the ricotta layer.
• Fresh parsley – Brightens up the filling (dried works too!).
• Salt & pepper – Don’t skip seasoning! This layer needs flavor too.

The Noodles – No Pre-Cooking Needed!

• Use regular lasagna noodles – No need to pre-boil them! They soften perfectly as they soak up the sauce.
• Break them to fit – The shape doesn’t have to be perfect; just make sure they’re evenly layered.
• Don’t skimp on sauce – Each layer needs enough moisture so the noodles cook properly.

First things first—let’s get that sauce started.

• Heat a large skillet over medium heat and cook the ground beef until browned, breaking it up as it cooks.
• Drain the excess fat (because nobody wants greasy lasagna).
• Stir in the onion and garlic and let them soften—this makes the sauce super flavorful.
• Now, pour in your marinara sauce, diced tomatoes, and all the seasonings—basil, oregano, Italian seasoning, and a pinch of red pepper flakes if you like a little heat.
• Let it simmer for 5-7 minutes—this step deepens the flavor, and trust me, it makes a difference.

Pro Tip: The sauce should be rich but not too thick—it’ll continue to cook down in the slow cooker. If it looks dry, add a splash of water or broth.

While the sauce is simmering, let’s get the creamy layer ready.

• In a medium bowl, mix together the ricotta, egg, Parmesan, parsley, salt, and pepper.
• Stir until it’s smooth and spreadable—this layer is what makes the lasagna extra creamy.

Want it even richer? Add a splash of heavy cream or a little extra Parmesan.

Now, the fun part—building the lasagna right in the slow cooker.

• Sauce first! Spread a thin layer of the meat sauce on the bottom—this keeps the noodles from sticking.
• Add the noodles. Break them as needed to fit—you don’t have to be precise, just cover the surface.
• Spread the ricotta mixture over the noodles.
• Sprinkle mozzarella and Parmesan. Because, cheese.
• Repeat! Keep layering: sauce → noodles → ricotta → cheese, until you run out of ingredients.
• Finish with a layer of sauce and extra cheese on top.

Pro Tip: Make sure there’s enough sauce covering the top layer of noodles—this helps them cook properly!

Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours—just until the noodles are tender and the cheese is melted and bubbly. Don’t overcook! The edges will crisp up slightly, but if it cooks too long, the noodles can get too soft.

Check around the 4-hour mark—if a fork slides easily through the noodles, it’s ready!

This step is important—let the lasagna sit for 10-15 minutes before slicing. It helps everything set up, so you get perfect layers instead of a melty mess. Scoop it out, serve it hot.

Want that golden-baked top? Sprinkle on more cheese and broil it in the oven for a few minutes—totally optional, but highly recommended.

Make It Your Own – Easy Ways to Customize

✔ Swap the Protein – Use ground turkey, Italian sausage, or a mix for a different flavor.

✔ Go Vegetarian – Skip the meat and load up on sautéed mushrooms, zucchini, and spinach.

✔ Add More Cheese – Try Monterey Jack, provolone, or a mix of Italian cheeses.

✔ Want More Heat? – Add extra red pepper flakes or a dash of hot sauce to the sauce.

How to Serve Slow Cooker Lasagna

This lasagna is hearty enough on its own, but here are some perfect sides:

Garlic Bread

Avocado Tomato Salad

Roasted Broccoli

Roasted Green Beans

More Delicious Casseroles

• Baked Spaghetti
• Chicken Tetrazzini
• Goulash Casserole
• Beef Stroganoff Casserole
• Chicken And Rice Casserole
• Lasagna Soup

Print

Slow Cooker Lasagna

This Slow Cooker Lasagna is rich, cheesy, and packed with all the classic flavors—without the extra work! No pre-cooking noodles, just layer everything in your slow cooker and let it do the rest. Perfect for busy nights, meal prep, or feeding a crowd!

Course Dinner

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 8

Calories 601kcal

Author Joanna Cismaru

Equipment

• Crock-Pot 7-Quart Oval Manual Slow Cooker

Ingredients

For the Sauce:

• 1 pound ground beef
• 1 small onion diced
• 4 cloves garlic minced
• 24 ounces marinara sauce 1 jar
• 14.5 ounces diced tomatoes undrained, 1 can
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes optional
• salt and pepper to taste

For the Ricotta Mixture:

• 15 ounces ricotta cheese 1 container
• 1 large egg
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley chopped (or 1 teaspoon dried)
• salt and pepper to taste

For the Layers:

• 9-12 lasagna noodles uncooked
• 3 cups mozzarella cheese shredded
• 1 cup Parmesan cheese grated

US Customary – Metric

Instructions

• Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain any excess fat.
• Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
• Add marinara sauce, diced tomatoes, basil, oregano, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer for 5-7 minutes to let the flavors meld.
• In a medium bowl, mix the ricotta cheese, egg, ½ cup Parmesan cheese, parsley, salt, and pepper until smooth. Set aside.
• Spread a thin layer of the meat sauce on the bottom of the slow cooker.
• Add a layer of uncooked lasagna noodles, breaking them as needed to fit. Spread a layer of the ricotta mixture over the noodles, followed by a generous sprinkle of mozzarella cheese and Parmesan cheese.
• Repeat the layers: sauce, noodles, ricotta mixture, mozzarella, and Parmesan, until all ingredients are used, finishing with a layer of meat sauce and the remaining mozzarella and Parmesan on top.
• Cover the slow cooker and cook on low for 4-5 hours or high for 2-3 hours, or until the noodles are tender and the cheese is melted and bubbly.
• Let the lasagna rest for 10-15 minutes before slicing. Serve hot and enjoy!

Notes

1. No Need to Pre-Cook Noodles! – Regular lasagna noodles soften perfectly in the slow cooker as they absorb the sauce. Just make sure they’re fully covered!
2. Don’t Skip the Simmer – Cooking the meat sauce for at least 5 minutes brings out deeper flavor. If you’re short on time, you can skip it, but trust me—it makes a difference!
3. Layering Matters – Always start with a layer of sauce first to prevent sticking, and make sure the final layer is sauce + cheese for the best texture.
4. Want a Crispier Top? – If you love that golden baked cheese finish, broil the lasagna in the oven for a few minutes before serving.
5. Storage & Freezing – Leftovers store well for 4 days in the fridge. Freeze before or after cooking—just thaw overnight and reheat in the oven or slow cooker.

Nutrition

Serving: 1serving | Calories: 601kcal | Carbohydrates: 36g | Protein: 38g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1146mg | Potassium: 728mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1265IU | Vitamin C: 13mg | Calcium: 591mg | Iron: 4mg

The post Slow Cooker Lasagna appeared first on Craving Home Cooked.

There’s nothing quite like a bowl of Beef Goulash to warm you from the inside out. Tender chunks of beef, slow-simmered with sweet Hungarian paprika, hearty vegetables, and rich, savory broth—it’s comfort food at its finest. This dish reminds me of family dinners around the table—simple, warm, and full of flavor. It’s a one-pot wonder that will have everyone coming back for seconds.

Ingredients You’ll Need

• Beef chuck or stewing beef – The best choice for slow cooking because it becomes tender and flavorful as it simmers. If you need an alternative, brisket or short ribs work too.
• Onions & garlic – These two build the foundation of flavor, adding sweetness and depth as they cook down. Fresh is best, but in a pinch, garlic powder can work.
• Sweet & hot Hungarian paprika – The star of the show! Sweet Hungarian paprika gives the goulash its signature smoky-sweet flavor, while the hot paprika (if you use it) adds a bit of heat. Regular paprika won’t give the same depth, so go for the good stuff.
• Caraway seeds – Traditional in Hungarian goulash, they add a warm, slightly nutty, almost anise-like flavor. If you’re not a fan, you can leave them out, but they do add a nice touch.
• Tomato paste – Thickens the broth and deepens the flavor. If you’re out, a little ketchup or a splash of canned tomato sauce can work.
• Beef broth – The backbone of the dish, giving it a rich, savory base. Low-sodium is best so you can control the seasoning.
• Potatoes, carrots & red bell pepper – These veggies add texture, natural sweetness, and heartiness. Yukon Gold potatoes hold their shape best, but any variety works. If you don’t have red bell pepper, orange or yellow will do.
• Salt & black pepper – Simple but essential for bringing all the flavors together. Season as you go!

First things first—get that beef browned. Heat up a heavy-bottomed pot or Dutch oven over medium-high heat, and don’t rush this part. If you try to cook all the beef at once, you’ll end up steaming it instead of getting that deep, rich crust. So work in batches, letting each piece develop some color before flipping. Once the beef is browned on all sides, set it aside.

Now, if the bottom of your pot looks a little messy, that’s a good thing—that’s pure flavor. Add a little more oil if needed and toss in the onions. Let them cook until they’re soft and golden, stirring occasionally so they don’t burn. Once they’re looking nice and caramelized, stir in the garlic and give it about a minute—just until it smells amazing.

Before adding the paprika, take the pot off the heat. Paprika burns easily, and if it does, it turns bitter. So remove the pot from the heat, stir in both the sweet and hot paprika (if using), and the caraway seeds. The residual heat will wake up those spices and release all their flavor without scorching them.

Time to bring back the beef! Add it back into the pot, season with salt and pepper, and stir in the tomato paste. P our in just enough beef broth to cover it. Bring everything to a gentle boil, then lower the heat and cover the pot. Now, walk away—seriously, this part is all about patience. Let it simmer for an hour, checking in occasionally to give it a stir. This is when the beef starts breaking down and getting fork-tender.

After an hour, it’s time for the carrots, potatoes, and red bell pepper. If you threw them in earlier, they’d turn to mush, so adding them now keeps them perfectly tender. If the broth looks a little low, add a splash more to make sure everything is covered. Let it simmer for another 30-45 minutes, until the veggies are soft and the beef practically melts in your mouth.

Now’s the time to taste and adjust. If it needs a little more depth, add another pinch of paprika or a touch more salt. Once you’re happy, ladle that rich, hearty goulash into bowls, sprinkle with fresh parsley, and if you’re feeling extra indulgent, top it off with a dollop of sour cream.

How To Serve

This Beef Goulash is rich, hearty, and perfect for pairing with something that soaks up all that flavorful broth. Here are some great options to round out your meal:

No Knead Olive Bread

Roasted Brussels Sprouts

Buttered Noodles

Buttermilk Parmesan Biscuits

More Delicious Stews

• Instant Pot Beef Stew
• Coq au Vin
• Pork Paprikash
• Chicken Stew

Print

Beef Goulash

Beef Goulash is a rich and hearty Hungarian stew made with tender beef, potatoes, carrots, and a flavorful paprika-infused broth. Slow-simmered for deep flavor, this one-pot dish is perfect for a cozy, comforting meal. Serve it with crusty bread or noodles to soak up every last drop.

Course Dinner

Cuisine Hungarian

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6

Calories 416kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 2 pounds beef chuck or stewing beef, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 large onions finely chopped
• 3 cloves garlic minced
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon hot Hungarian paprika optional, for a spicy kick
• 1 teaspoon caraway seeds
• 2 tablespoons tomato paste
• 4 cups beef broth low sodium or no sodium added
• 2 large carrots sliced
• 2 medium potatoes peeled and diced
• 1 medium red bell pepper chopped
• salt and pepper to taste
• fresh parsley chopped, for garnish
• sour cream for serving (optional)

US Customary – Metric

Instructions

• Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches to avoid overcrowding. Sear until browned on all sides. Remove the beef from the pot and set aside.
  
• In the same pot, add a bit more oil if necessary. Add the chopped onions and sauté until they are soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute.
  
• Remove the pot from heat to prevent the paprika from burning. Stir in the sweet paprika, hot paprika (if using), and caraway seeds. Mix well to coat the onions.
  
• Return the seared beef to the pot with the onions. Stir in the tomato paste. Season with salt and black pepper to taste.
  
• Pour in the beef broth until the meat is just covered. Return the pot to medium heat and bring to a boil. Reduce the heat to low, cover, and let it simmer gently for 1 hour, stirring occasionally.
  
• After 1 hour, add the sliced carrots, diced potatoes, and chopped red bell pepper to the pot. If needed, add more broth or water to cover the ingredients. Continue to simmer, covered, for another 30-45 minutes, or until the beef and vegetables are tender.
  
• Taste the goulash and adjust the seasoning with more salt, pepper, or paprika as needed. Garnish with chopped fresh parsley. Serve hot, optionally topped with a dollop of sour cream.

Notes

1. Use good paprika – Hungarian sweet paprika is key for authentic flavor. If you like heat, add a bit of hot paprika.
2. Don’t rush the beef – Searing it properly adds layers of flavor to the dish.
3. Adjust the thickness – If the broth is too thin, simmer uncovered for a few extra minutes. Too thick? Add a splash of broth.
4. Make ahead for better flavor – Goulash tastes even better the next day, so feel free to make it ahead and reheat.

Nutrition

Serving: 1serving | Calories: 416kcal | Carbohydrates: 21g | Protein: 35g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 483mg | Potassium: 1378mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6048IU | Vitamin C: 43mg | Calcium: 66mg | Iron: 5mg

The post Beef Goulash appeared first on Craving Home Cooked.

This One Pot Meatballs and Potatoes dish is a game-changer. Imagine perfectly seasoned meatballs nestled in a bed of tender potatoes, all bathed in a vibrant, citrusy sauce. It’s the kind of meal that fills your kitchen with mouthwatering aromas and your heart with satisfaction. I love this recipe because it’s not only simple to make but also feels like something you’d serve to impress guests. The secret is in the herb mixture—it takes these meatballs to a whole new level.

Ingredients You’ll Need

• Ground Beef: You can use extra lean ground beef. Swap with ground turkey or chicken for a leaner option.
• Salt, Pepper, Paprika, Italian Seasoning: These seasonings bring out the best in the meatballs and add layers of flavor. Feel free to adjust to taste or use your favorite spice mix. If you don’t have Italian seasoning, you can make your own using my recipe here.
• Olive Oil: Keeps the meatballs moist and adds a hint of richness. Any neutral oil, like avocado oil, works if you’re out of olive oil.
• Honey: Adds a touch of sweetness that balances the savory flavors. You can substitute with maple syrup or skip it if you prefer.

• Garlic, Cilantro, Parsley: These fresh ingredients make the herb mixture vibrant and aromatic. If cilantro isn’t your thing, you can use extra parsley or even basil.
• Golden Potatoes: Yukon Golds are my go-to, but red potatoes work too. Avoid starchy ones like Russets.
• Celery Root: Adds a subtle, earthy flavor to the herb mixture. If you can’t find it, try a small parsnip or just leave it out.
• Onion: Adds a lot sweetness and depth. White or yellow onions work best here.

• Golden Potatoes: They cook to a buttery, tender texture without falling apart. Yukon Golds are my go-to, but red potatoes work too. Avoid starchy ones like Russets.
• Turmeric: Gives the dish a warm, earthy flavor and a beautiful golden color. Don’t skip this—it’s a game-changer!

• Lemon Juice: Brings a bright, tangy kick to balance the richness of the meatballs and potatoes. Lime juice is a good alternative.
• Honey: Adds a touch of sweetness that balances the savory flavors.

Let’s start with the green herb mixture because it’s the secret to these meatballs tasting so good. Toss your garlic, potatoes, celery root, onion, cilantro, and parsley into a food processor and blend until it’s nice and smooth. Don’t overthink it—it doesn’t have to be perfect puree, but you don’t want big chunks either.

Now, grab a big bowl for the meatballs. Throw in the ground beef, spices, olive oil, honey, and that herb mixture you just made. Don’t be shy—use your hands to mix everything. Knead it just until everything is combined; you don’t want to overwork it, or the meatballs might end up a bit dense.

As for shaping, aim for about 1½-inch balls—think ping pong size. Try to keep them uniform so they cook evenly.

For the pan, the trick is layering. Start with some olive oil, turmeric, salt, and pepper. Let that warm up a bit, then toss in your sliced onions. Stir them around for a couple of minutes—they don’t need to cook fully, just soften up.

Now, add the meatballs right on top of the onions. No need to sear them first; they’ll cook beautifully in the sauce. Arrange the potato wedges on top of the meatballs—it might feel a little odd layering like this, but trust me, it works. Whisk together your lemon juice, olive oil, garlic, turmeric, honey, and water. Pour this all over the meatballs and potatoes, making sure to get it as even as possible. I like to give the pot a gentle shimmy side to side, so the sauce coats everything. Don’t stir it—that would mess up your layering.

Cover the pot with a lid, turn the heat down low, and let it all simmer away for about 50 minutes. This is where the magic happens. The potatoes soak up all that lemony, herby goodness, and the meatballs get super tender. Resist the urge to peek too often—you want all that steam to stay inside and do its thing.

This step is a game-changer. Once the meatballs and potatoes are cooked, preheat your broiler. Pop the uncovered pot under the broiler for about 7–8 minutes, just until the tops get that gorgeous caramelized color. Keep an eye on it—things can go from golden to burnt pretty fast! When it’s done, sprinkle on some fresh parsley for a little color and freshness.

More Delicious Dinner Recipes

• Chicken Parmesan Meatballs
• Meatloaf with Gravy
• Pork Belly Bao Buns (Gua Bao)
• Chicken And Leek Pie
• Slow Cooker Steak and Potatoes

Print

One Pot Meatballs and Potatoes

One Pot Meatballs and Potatoes is a hearty, flavorful dish with tender meatballs, golden potatoes, and a zesty lemony sauce. It’s easy to make and perfect for a cozy family dinner.

Course Dinner

Cuisine Mediterranean

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6

Calories 932kcal

Author Joanna Cismaru

Ingredients

For the Meatballs:

• 2 pounds ground beef
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• 1 teaspoon Italian seasoning
• 3 tablespoons olive oil
• 1 teaspoon honey

For the Green Herbs Mixture:

• 3 cloves garlic
• 2 golden potatoes cut into quarters
• ½ celery root cut into quarters
• 1 onion cut into quarters
• ½ cup cilantro leaves
• ½ cup parsley leaves

For the Pan:

• 6 tablespoons olive oil
• ½ teaspoon turmeric
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 medium onions cut in halves and sliced
• 3 pounds potatoes such as Yukon gold, peeled and cut into quarters

For the Lemony Sauce:

• ½ teaspoon turmeric
• ½ teaspoon salt
• 4 tablespoons olive oil
• 2 cloves garlic minced
• juice of ½ lemon
• 1 teaspoon honey
• ⅓ cup water

Garnish:

• ¼ cup parsley chopped

US Customary – Metric

Instructions

• In a small food processor, combine 3 garlic cloves, 2 potatoes, ½ celery root, 1 onion, ½ cup cilantro leaves, and ½ cup parsley leaves. Process until the mixture is smooth and well combined. Set aside.
  
• In a large bowl, add 2 pounds ground beef, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, 1 teaspoon Italian seasoning, 3 tablespoons olive oil, and 1 teaspoon honey. Add the prepared green herbs mixture to the bowl. Knead the mixture with your hands until all ingredients are thoroughly incorporated.
  
• Shape the mixture into approximately 30 meatballs, each about 1½ inches in diameter. Set aside.
  
• In a mixing bowl, combine ½ teaspoon turmeric, ½ teaspoon salt, 4 tablespoons olive oil, 2 minced garlic cloves, juice from ½ lemon, 1 teaspoon honey, and ⅓ cup water. Mix well until all ingredients are thoroughly incorporated.
  
• In a large, oven-safe pot or Dutch oven, heat 6 tablespoons olive oil over medium heat. Add ½ teaspoon turmeric, ½ teaspoon black pepper, and ½ teaspoon salt. Stir to combine. Add 2 onions, cut in halves and sliced, to the pot. Sauté for 2 minutes until they start to soften.
  
• Carefully add the 30 meatballs to the pot right on top of the onion. Arrange the potatoes, peeled and cut into quarters, on top of the meatballs. Pour the lemony sauce evenly over the meatballs and potatoes in the pot. Gently move the pot from side to side to ensure the sauce is distributed evenly.
  
• Cover the pot with a lid and reduce the heat to LOW. Let it cook for 50 minutes, allowing the flavors to meld and the potatoes to become tender.
  
• After cooking, preheat your oven's broiler. Remove the lid from the pot and transfer it to the oven. Broil for 7-8 minutes until the top is nicely browned and caramelized. Remove the pot from the oven and let it cool slightly.
• Garnish with ¼ cup chopped fresh parsley and serve.

Notes

1. Brown the meatballs under the broiler at the end for a beautiful caramelized finish.
2. Use Yukon Gold potatoes for the best texture—they hold up well during cooking.
3. Add extra lemon juice for a brighter, tangier flavor if you love citrusy dishes.

Nutrition

Serving: 1serving | Calories: 932kcal | Carbohydrates: 64g | Protein: 34g | Fat: 61g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 35g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 957mg | Potassium: 1925mg | Fiber: 9g | Sugar: 7g | Vitamin A: 818IU | Vitamin C: 75mg | Calcium: 122mg | Iron: 7mg

The post One Pot Meatballs and Potatoes appeared first on Craving Home Cooked.

This Meatloaf with Gravy is everything I love about comfort food. Juicy, flavorful beef, seasoned to perfection, and smothered in a savory, silky gravy—it’s like a hug on a plate. Whether you’re serving it with classic mashed potatoes or roasted veggies, this recipe is one of those meals that everyone will want seconds of. Bonus: it’s easy enough to make on a weeknight but impressive enough for Sunday dinner!

Ingredients You’ll Need

• Ground Beef: I like to use 80% lean beef—it has enough fat to keep the meatloaf juicy without being greasy. You can mix in ground pork or turkey, but keep an eye on the texture since leaner meats might dry out.
• Breadcrumbs, Milk, and Eggs: These are what hold everything together. The breadcrumbs and milk create a soft, tender texture, while the eggs are the glue that keeps the loaf intact. No breadcrumbs? No problem—try crushed crackers or oats instead.
• Onion and Garlic: These bring the savory vibes. Grate the onion if you don’t want chunks, and mince the garlic for the best flavor.
• Ketchup and Worcestershire Sauce: The ketchup adds a subtle tangy sweetness, while the Worcestershire sauce brings a savory, umami punch.
• Dried Thyme, Salt, and Pepper: Simple seasonings, but so important. Thyme adds a hint of herbiness, and the salt and pepper bring everything together.
• Butter and Flour: These make the roux, which thickens the gravy.
• Beef Broth: The backbone of the gravy. Use low-sodium broth so you can control the seasoning. If you’re out of beef broth, chicken or vegetable broth will work, but the flavor will change slightly.
• Spices: Onion Powder, Garlic Powder, Salt, and Pepper. These season the gravy to perfection.  Adjust the salt and pepper to taste once the gravy thickens.

Start by preheating your oven to 350°F and either grease a loaf pan or line a baking sheet with parchment paper. I like the parchment option if you want that golden crust all over. Now, grab a big mixing bowl and get all your ingredients for the meatloaf in there—ground beef, breadcrumbs, milk, eggs, grated onion, garlic, ketchup, Worcestershire sauce, thyme, salt, and pepper. Use your hands to mix it all together gently. Don’t overdo it, though; overmixing can make the meatloaf dense, and we want it tender.

Once everything is combined, shape it into a loaf. You can press it into a loaf pan or free-form it on your baking sheet—whatever you prefer. Just make sure it’s compact and smooth on top, so it cooks evenly.

Pop the meatloaf in the oven and bake it for about an hour. You’re aiming for an internal temperature of 160°F. If you’re using a baking sheet, keep an eye on the edges so they don’t dry out; you can cover it loosely with foil halfway through if needed. Once it’s done, let it rest for 10 minutes before slicing. This step is crucial—it locks in all those juices and makes it easier to slice cleanly.

While the meatloaf is baking, it’s time to make the gravy. Melt some butter in a saucepan over medium heat, then whisk in the flour. Cook this for a couple of minutes—it’ll look like a paste, but that’s what you want!

Gradually pour in the beef broth while whisking constantly. Add a splash of Worcestershire sauce, onion powder, garlic powder, and season with salt and pepper to taste. Let it simmer for a few minutes until it thickens. If it seems too thin, just keep simmering—it’ll thicken up as it cooks.

Once the meatloaf has rested, slice it into thick, hearty pieces. Serve it up with a generous drizzle of that rich, velvety gravy. Don’t forget the sides—mashed potatoes are a must, and some roasted veggies or a simple salad will round out the meal perfectly.

How To Serve

I always serve this Meatloaf with Gravy with creamy sides and fresh veggies to balance the rich flavors. Here are some of my favorite pairings:

Mashed Potatoes

Baked Mac and Cheese

Roasted Asparagus

Fluffy Dinner Rolls

Try These Recipes Next

• Meatloaf Muffins
• Instant Pot Meatloaf
• Chicken Meatloaf
• Easy Meatloaf Recipe
• Bacon Wrapped Meatloaf
• Poor Man’s Steak with Onion Gravy

Print

Meatloaf with Gravy

This Meatloaf with Gravy is comfort food at its finest—tender, juicy meatloaf paired with a rich, savory gravy that takes it to the next level. Whether it’s a family dinner or a cozy weekend meal, this recipe is a surefire crowd-pleaser.

Course Dinner

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6

Calories 560kcal

Author Joanna Cismaru

Equipment

• Loaf Pan 9.5 x 5 inch (set of 2)

Ingredients

For the Meatloaf:

• 2 pounds ground beef preferably 80% lean
• 1 cup breadcrumbs plain or seasoned
• ½ cup milk
• 2 large eggs
• 1 medium onion finely chopped or grated
• 2 cloves garlic minced
• ¼ cup ketchup
• 2 tablespoons Worcestershire sauce
• ½ teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Gravy:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon Worcestershire sauce
• 2 cups beef broth low sodium or no sodium added
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• salt and black pepper to taste

US Customary – Metric

Instructions

• Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line a baking sheet with parchment paper.
• In a large mixing bowl, combine the ground beef, breadcrumbs, milk, eggs, chopped onion, minced garlic, ketchup, Worcestershire sauce, dried thyme, salt, and black pepper. Mix gently using your hands or a spatula until all ingredients are well incorporated. Avoid overmixing to keep the meatloaf tender.
  
• Transfer the meat mixture to the prepared loaf pan or shape it into a loaf on the baking sheet. Press down gently to remove any air pockets and ensure even cooking.
  
• Place the meatloaf in the preheated oven. Bake for 1 hour, or until the internal temperature reaches 160°F (71°C). If using a baking sheet, you may cover the meatloaf loosely with foil halfway through cooking to prevent it from drying out.
  
• While the meatloaf is baking, melt 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook for about 2 minutes, stirring constantly to form a smooth roux.
  
• Gradually add the beef broth, whisking continuously to prevent lumps. Stir in 1 teaspoon Worcestershire sauce. Bring the gravy to a simmer and cook until it thickens, about 5-7 minutes. Season with onion powder, garlic powder, salt and pepper. Keep the gravy warm over low heat, stirring occasionally.
  
• Once the meatloaf is cooked, remove it from the oven and let it rest for 10 minutes to retain its juices. Carefully remove the meatloaf from the pan and slice it into even portions. Serve the meatloaf slices topped with the warm gravy over mashed potatoes.

Notes

1. Grate the onion instead of chopping it for a smoother texture.
2. Let the meatloaf rest for at least 10 minutes after baking to keep it juicy and easy to slice.
3. Use a meat thermometer to check for an internal temperature of 160°F—this ensures it’s cooked perfectly without drying out.
4. For a deeper flavor in the gravy, let the roux (butter and flour mixture) cook for a minute or two until it turns golden before adding the broth.
5. Want crispier edges? Shape the meatloaf on a baking sheet instead of using a loaf pan.
6. If your gravy seems thin, simmer it a little longer or whisk in a cornstarch slurry to thicken it quickly.

Nutrition

Serving: 1serving | Calories: 560kcal | Carbohydrates: 23g | Protein: 33g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 180mg | Sodium: 1008mg | Potassium: 784mg | Fiber: 1g | Sugar: 6g | Vitamin A: 309IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 5mg

The post Meatloaf with Gravy appeared first on Craving Home Cooked.

This Cajun Potato Soup is a creamy, savory soup loaded with potatoes, smoked sausage, and bold Cajun spices. It’s easy to make and perfect for those nights when you crave something hearty and full of flavor.

This Cajun Potato Soup is a lifesaver on those days when you want something hearty without spending hours in the kitchen. Making this soup is a breeze, and I promise you’ll feel like a pro even if your cooking skills are more “microwave master” than “gourmet chef.”

Whether you’re feeding a crowd or just treating yourself, this Cajun Potato Soup is sure to become a go-to favorite. Grab a spoon and dive in—I can’t wait for you to try it and tell me all about it!

Ingredients You’ll Need

• Butter – You’ll need unsalted butter. If you’re out of butter, you can easily swap in olive oil or margarine.
• Onion, Garlic, Bell Pepper and Celery – My vegetables of choice that make a great base for this soup.
• Smoked Sausage – You can use Andouille sausage, or any other smoked sausage.
• Russet Potatoes – These are perfect for creating a creamy, hearty texture in the soup. If you prefer, Yukon Gold potatoes are a great substitute for a slightly buttery flavor.
• Chicken Broth – I use low-sodium or no-sodium chicken broth to control the saltiness, but vegetable broth works just as well, especially for a lighter or vegetarian version.
• Heavy Cream or Half-and-Half – This adds creaminess and richness to the soup. For a lighter version, you can use milk or a dairy-free alternative like coconut milk.
• All-Purpose Flour – Helps thicken the soup and create a smooth texture. If you need a gluten-free option, cornstarch mixed with a bit of water works just as well.
• Worcestershire Sauce – Brings a savory umami kick to the soup. If you don’t have it, a splash of soy sauce can provide a similar depth of flavor.
• Cajun Seasoning – Delivers the signature spicy kick that defines the soup. If you don’t have Cajun seasoning, you can make your own using my recipe.

Melt 4 tablespoons of unsalted butter in a large pot or Dutch oven over medium heat. Add the diced yellow onion, diced green bell pepper, and diced celery. Cook until the vegetables are softened and fragrant, about 5-7 minutes. Then, stir in the minced garlic and cook for an additional minute.

Add the sliced andouille or smoked sausage to the pot. Cook until the sausage is browned and releases its smoky flavor, about 5 minutes.

Sprinkle 2 tablespoons of all-purpose flour over the mixture. Stir continuously for about 2 minutes to eliminate the raw flour taste. Then, add the 2 tablespoons of Cajun seasoning and mix well to combine all the spices.

Stir in the diced russet potatoes and pour in the 4 cups of chicken broth. Scrape the bottom of the pot to release any browned bits. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the potatoes are tender.

For a creamier texture, use an immersion blender to puree a portion of the soup directly in the pot. Alternatively, remove about 2 cups of the soup, blend until smooth, and return it to the pot. Be careful when blending hot liquids.

Stir in the 1 cup of heavy cream or half-and-half and add the 1 teaspoon of Worcestershire sauce. Taste and adjust the seasoning with additional Cajun seasoning or salt if needed. Simmer uncovered for an additional 5 minutes to let the flavors meld. Garnish with fresh parsley and serve.

How To Serve

To make your Cajun Potato Soup meal complete, I love pairing it with sides that complement its rich and spicy flavors. Here are some of my favorites:

Amish White Bread

Easy Coleslaw Recipe

Easy Oven Roasted Potatoes

Avocado Tomato Salad

More Delicious Soups

• French Onion Soup
• Italian Wedding Soup
• Pasta Fagioli
• Chicken Potato Soup
• Zucchini Soup

Print

Cajun Potato Soup

Cajun Potato Soup is a hearty and flavorful dish loaded with tender russet potatoes, smoky sausage, and a creamy Cajun-spiced broth.

Course Dinner, Lunch, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 624kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion diced
• 1 medium green bell pepper diced
• 2 stalks celery diced
• 3 cloves garlic minced
• 1 pound andouille sausage or smoked sausage, sliced
• 2 pounds russet potatoes peeled and diced into ½-inch cubes
• 4 cups chicken broth low sodium or no sodium added
• 1 cup heavy cream or half-and-half
• 2 tablespoons all-purpose flour
• 1 teaspoon Worcestershire sauce
• 2 tablespoons Cajun seasoning adjust to taste
• fresh parsley for garnish

US Customary – Metric

Instructions

• In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, green bell pepper, and celery. Cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  
• Add the sliced andouille or smoked sausage to the pot. Cook until the sausage is browned and releases its flavors, about 5 minutes.
  
• Sprinkle the all-purpose flour over the mixture. Stir continuously for about 2 minutes to eliminate the raw flour taste. Add the Cajun seasoning and mix well to combine.
  
• Stir in the diced potatoes. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are tender.
  
• For a creamier texture, use an immersion blender to puree a portion of the soup directly in the pot. Alternatively, remove 2 cups of the soup, blend until smooth, and return it to the pot. Be cautious when blending hot liquids.
  
• Stir in the heavy cream or half-and-half. Add the Worcestershire sauce. Taste and adjust the seasoning with additional Cajun seasoning or salt if needed. Simmer uncovered for an additional 5 minutes to let the flavors meld.
  
• Ladle the hot soup into bowls. Garnish with chopped green onions, shredded cheddar cheese, crumbled bacon, and fresh parsley if desired.

Notes

1. Sauté the Vegetables Well: Take your time to sauté the onions, bell peppers, and celery until they’re nicely softened. This builds a rich flavor base for your soup.
2. Choose Quality Sausage: Using high-quality andouille or smoked sausage makes a big difference in the overall taste. Don’t skip this step for the best results.
3. Control the Heat: Adjust the amount of Cajun seasoning to your spice preference. Start with less and add more as needed to avoid overpowering the soup.
4. Blend for Smoothness: For a creamier texture, use an immersion blender to partially blend the soup directly in the pot. This thickens the soup without making it too heavy.

Nutrition

Serving: 1serving | Calories: 624kcal | Carbohydrates: 38g | Protein: 23g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 130mg | Sodium: 709mg | Potassium: 1230mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2133IU | Vitamin C: 27mg | Calcium: 82mg | Iron: 3mg

The post Cajun Potato Soup appeared first on Craving Home Cooked.

Let’s face it: life’s too short to meticulously stuff peppers on a busy evening. Enter my Stuffed Pepper Casserole, which transforms the beloved classic into a hassle-free, one-pan wonder. With savory beef, tender rice, and melted cheese, it’s comfort food made effortless.

Some days, I manage to channel my inner gourmet chef. Other days, I’m all about keeping it simple—enter my Stuffed Pepper Casserole. This dish captures all the classic flavors of stuffed peppers but skips the part where we meticulously fill each pepper. It’s like the laid-back sibling of the traditional recipe, equally delicious but way less demanding.

I have a soft spot for stuffed anything (who doesn’t love food stuffed with more food?), but let’s be honest—sometimes we just don’t have the time or patience. That’s when this casserole swoops in to save dinner. It’s hearty, cheesy, and comes together in one skillet. Fewer dishes to wash? Yes, please!

Ingredients You’ll Need

• Ground Beef: Use extra lean ground beef if you don’t want to worry about draining grease from the skillet You can substitute it with ground pork, turkey or chicken if you prefer.
• Onion and Garlic: Diced onion and minced garlic to bring lots of flavor to our casserole.
• Bell Peppers: Use red, green, yellow, or a mix—whatever you have on hand works great.
• Long-Grain Rice (such as jasmine or basmati): Stick with long-grain varieties to avoid having a mushy casserole; avoid instant rice.
• Beef Broth: Opt for low sodium or no sodium broth if possible. You can replace it with water or vegetable broth if that’s what you’ve got.
• Diced Tomatoes: Bring juiciness and a touch of acidity. Canned or fresh diced tomatoes both work well here.
• Tomato Sauce: Adds extra liquid to our casserole and lots of flavor. It’s the glue that ties everything together.
• Italian Seasoning: Use store bought or make your own. If you don’t have Italian seasoning, using half oregano and half basil does the trick.
• Paprika: Adds a subtle smokiness and a pop of color. Smoked paprika works too if you want a deeper flavor.
• Monterey Jack Cheese, shredded: Melts beautifully over the casserole. Cheddar, mozzarella, or a blend of your favorite cheeses make great substitutes.

First, preheat your oven to 375°F (190°C). In a large oven-safe skillet over medium heat, add 1 pound of ground beef. Break it up with a spoon or spatula as it cooks. Stir frequently and cook for 5-7 minutes until the beef is browned and no longer pink.

Add 1 diced medium onion and 2 minced garlic cloves to the skillet with the beef. Stir everything together and cook for 3-4 minutes, until the onion becomes translucent and the garlic is fragrant. Next, stir in 1-2 diced medium bell peppers (any color). Cook for an additional 3-4 minutes until the peppers begin to soften.

Add 1 cup of uncooked long-grain rice to the skillet. Stir it well to combine with the beef and vegetables. Pour in 2 cups of beef broth (or water if you prefer) and stir well.

Next, add 14.5 ounces of drained diced tomatoes and 8 ounces of tomato sauce to the skillet. Then, sprinkle in 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of Italian seasoning (or ½ teaspoon of dried oregano and ½ teaspoon of dried basil), and ½ teaspoon of paprika. Mix everything thoroughly.

Stir everything together, making sure the rice is submerged in the liquid. Increase the heat to medium-high to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 15-20 minutes.

After about 15 minutes, check the casserole. If the rice isn’t fully cooked and the mixture seems dry, add an additional ½ cup of beef broth or water. Stir gently and continue simmering until the rice is tender. Once the rice is cooked and tender, remove the skillet from the heat. Use a fork to fluff the rice mixture, gently stirring to redistribute the ingredients evenly.

Sprinkle 1½ cups of shredded Monterey Jack cheese evenly over the top of the casserole. Carefully place the skillet in your preheated oven. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown. Using oven mitts (the skillet will be hot!), remove the casserole from the oven. Let it cool for a few minutes to set. If desired, sprinkle freshly chopped parsley and serve.

How To Serve

When I serve this Stuffed Pepper Casserole, I like to pair it with simple sides like fresh salads. Here are some more ideas:

Garlic Bread

Roasted Asparagus

Buttermilk Parmesan Biscuits

Cucumber Tomato Salad

More Delicious Casseroles

• Chicken Tetrazzini
• Goulash Casserole
• Beef Stroganoff Casserole
• Mushroom Pork Chops
• Baked Ravioli

Print

Stuffed Pepper Casserole

Stuffed Pepper Casserole combines ground beef, rice, and diced bell peppers in a flavorful tomato sauce, all topped with melted cheese. This easy casserole delivers the classic taste of stuffed peppers without the hassle, making it a perfect hearty meal for any night of the week.

Course Dinner, Lunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 451kcal

Author Joanna Cismaru

Ingredients

For the Casserole:

• 1 pound ground beef
• 1 medium onion diced
• 2 cloves garlic minced
• 1-2 medium bell peppers any color, diced
• 1 cup long grain rice such as jasmine or basmati
• 2 cups beef broth optional, for added moisture
• 14.5 ounces diced tomatoes
• 8 ounces tomato sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning or ½ teaspoon dried oregano and ½ teaspoon dried basil
• ½ teaspoon paprika

For the Topping:

• 1½ cup Monterey Jack cheese shredded
• fresh parsley or basil, chopped (optional, for garnish)

US Customary – Metric

Instructions

• Preheat your oven to 375°F (190°C).
• Heat a large oven-safe skillet (such as a cast-iron skillet) over medium heat on the stovetop. Add the ground beef to the skillet, breaking it up with a spoon or spatula. Cook until the beef is browned and no longer pink, about 5-7 minutes. If necessary, drain excess grease from the skillet to reduce fat content.
  
• Add the diced onion and minced garlic to the skillet with the browned beef. Cook, stirring occasionally, until the onion is translucent and the garlic is fragrant, about 3-4 minutes. Stir in the diced bell peppers and cook for an additional 3-4 minutes until they begin to soften.
  
• Stir in the uncooked rice. Pour in 2 cups of beef broth or water.
  
• Add the drained diced tomatoes, tomato sauce, salt, black pepper, Italian seasoning, and paprika. Combine all ingredients thoroughly to ensure the rice is submerged in the liquid.
  
• Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 15-20 minutes. Check at 15 minutes. If the mixture is too dry before the rice is cooked, add an additional ½ cup of beef broth or water. Once cooked, remove the skillet from heat and fluff the rice mixture with a fork.
  
• Sprinkle the shredded cheese over the top of the beef and rice mixture. Place the skillet in the preheated oven. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
  
• Carefully remove the skillet from the oven using oven mitts (the handle will be hot). Let the casserole cool for a few minutes. Sprinkle with freshly chopped parsley or basil if desired. Serve warm.

Notes

1. You can substitute ground beef with ground pork, chicken or turkey.
2. I recommend using long-grain like jasmine or basmati. If you’re using brown rice, increase the cooking time and add a bit more liquid.
3. Feel free to swap Monterey Jack with cheddar, mozzarella, or a blend of your favorite cheeses.
4. Incorporate additional vegetables like corn, zucchini, or spinach to boost flavor and nutrition.

Nutrition

Serving: 1serving | Calories: 451kcal | Carbohydrates: 33g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1035mg | Potassium: 746mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1171IU | Vitamin C: 36mg | Calcium: 274mg | Iron: 3mg

The post Stuffed Pepper Casserole appeared first on Craving Home Cooked.

There’s nothing quite like a crispy Chicken Fried Steak to make dinner special. We’ve got a flavorful, crunchy coating with tender beef, all topped with creamy gravy. Plus, it’s quick to make, so you can enjoy a delicious meal without spending all evening in the kitchen.

Now that you’ve decided to make Chicken Fried Steak, let’s dive in together. I know it might seem a bit intimidating at first, but trust me, it’s simpler than it looks. With just a few basic ingredients and some straightforward steps, you’ll have a delicious, comforting meal on the table in no time.

Once you take that first bite of crispy, flavorful steak smothered in rich gravy, you’ll understand why this recipe is a favorite in so many homes. So go ahead, give it a try, and let’s make your next dinner memorable together. I can’t wait to hear how it turns out for you!

Ingredients you’ll Need

• Cube Steaks: Cube steaks are thin cuts of beef that have been tenderized by pounding or using a mechanical tenderizer. This makes them perfect for frying, ensuring the meat stays tender and juicy. If you can’t find cube steaks, thin-cut beef chuck or sirloin works just as well.
• All-Purpose Flour: Flour coats the steaks, giving them that perfect crispy crust. For an extra crunch, you can mix in a bit of cornstarch.
• Salt and Black Pepper: These basic seasonings enhance the flavor of both the beef and the crispy coating, making everything taste just right.
• Garlic Powder and Onion Powder: These spices add a rich, savory depth to the crust, making each bite flavorful and delicious.
• Paprika: Paprika brings a subtle smokiness and a beautiful color to the crust.
• Eggs: Eggs help the flour stick to the steaks, ensuring an even and tasty coating. If you’re out of eggs, a mixture of milk and flour works fine too.
• Buttermilk: Soaking the steaks in buttermilk tenderizes the meat and adds a slight tang. If you don’t have buttermilk, you can use regular milk with a splash of lemon juice or vinegar.

Start by mixing 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of paprika in a shallow dish. This seasoned flour will create a flavorful crust for your steak.

In another shallow dish, whisk together 2 large eggs and 1 cup of buttermilk until smooth. This mixture helps the flour stick to the steaks, ensuring a crispy exterior.

Take each cube steak and first dredge it in the flour mixture. Then, dip it into the egg and buttermilk mixture, and finally coat it again in the flour mixture. Press the flour onto the steak to make sure it adheres well.

Tip: Let the coated steaks rest on a wire rack for about 10 minutes to help the coating set.

Pour ½ cup of vegetable oil into a large skillet and heat it over medium-high heat until it reaches 350°F (175°C). Carefully place the coated steaks into the hot oil, frying them for about 3-4 minutes on each side until they turn golden brown and crispy. Fry the steaks in batches to avoid overcrowding the pan, which can lower the oil temperature. Transfer them to a plate lined with paper towels to drain any excess oil.

Remove all but ¼ cup of oil from the skillet. Add ¼ cup of all-purpose flour to the hot oil and whisk continuously for about 2 minutes until the mixture turns golden brown. Gradually add 2 cups of whole milk, stirring until the gravy thickens and starts to simmer. Season with salt and pepper to taste.

Tip: If the gravy is too thick, add a little more milk until you reach your desired consistency.

Place your crispy Chicken Fried Steak on a plate and generously pour the creamy gravy over the top. Serve it hot with your favorite sides.

How To Serve

I love pairing Chicken Fried Steak with classic sides that complement its rich flavors. Here are some of my favorite dishes to serve alongside Chicken Fried Steak:

Mashed Potatoes

Cornbread Muffins

Buttermilk Parmesan Biscuits

Baked Mac and Cheese

More Delicious Beef Recipes

• Beef Stroganoff
• Asian Ground Beef Noodles
• Italian Style Hamburger Steak
• Rissoles
• Beef Tenderloin

Print

Chicken Fried Steak

Chicken Fried Steak is a beloved comfort dish featuring tender beef coated in a crispy, seasoned crust. Fried to golden perfection and topped with rich, creamy gravy, this meal is both hearty and satisfying.

Course Dinner

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 968kcal

Author Joanna Cismaru

Ingredients

For the Steak:

• 4 cube steaks about 4-6 ounces each
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil for frying

For the Gravy:

• ¼ cup all-purpose flour
• 2 cups whole milk
• salt and pepper to taste

US Customary – Metric

Instructions

• In a shallow dish, combine 2 cups of flour, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of paprika.
  
• In another shallow dish, whisk together 2 large eggs and 1 cup of buttermilk.
  
• Dredge each cube steak in the flour mixture, then dip into the egg mixture, and finally coat again in the flour mixture. Press the flour into the steak to ensure it adheres well.
  
• In a large skillet, heat ½ cup of vegetable oil over medium-high heat until hot.
• Add the coated steaks to the hot oil and fry for about 3-4 minutes on each side, or until golden brown and crispy. Fry in batches if necessary to avoid overcrowding the pan. Transfer the fried steaks to a paper towel-lined plate to drain any excess oil.
  
• Remove all but ¼ cup of oil from the skillet. Add ¼ cup of flour to the hot oil and whisk continuously for about 2 minutes until the mixture is golden brown. Gradually whisk in 2 cups of whole milk, continuing to whisk until the gravy thickens and comes to a simmer. Season with salt and pepper to taste. If the gravy is too thick, add a little more milk until the desired consistency is reached.
  
• Serve the chicken fried steak hot, topped with the creamy gravy. Enjoy with your favorite sides like mashed potatoes, green beans, or coleslaw.

Notes

1. Choose the Right Cut: Use cube steaks for their tenderness, but thin-cut beef chuck or sirloin also work well.
2. Enhance the Crunch: Add a tablespoon of cornstarch to the flour mixture for an extra crispy coating.
3. Let It Rest: Allow the coated steaks to sit for 10 minutes before frying to help the crust adhere better.
4. Customize Your Gravy: Feel free to add a pinch of cayenne pepper or a splash of Worcestershire sauce to give the gravy a unique twist.
5. Reheat with Care: Reheat leftovers in the oven to maintain the crispy exterior instead of using the microwave.

Nutrition

Serving: 1serving | Calories: 968kcal | Carbohydrates: 64g | Protein: 52g | Fat: 55g | Saturated Fat: 16g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 237mg | Sodium: 831mg | Potassium: 975mg | Fiber: 2g | Sugar: 9g | Vitamin A: 681IU | Vitamin C: 0.1mg | Calcium: 289mg | Iron: 7mg

The post Chicken Fried Steak appeared first on Craving Home Cooked.