Roper Farms

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Eat this Mississippi Pot Roast over taters, on buns or alone. Its great!

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Mississippi Pot Roast

-Ingredients-

* One 3-4# Arm, Chuck or Round Roast

*1 packet of Ranch dressing

* 1 packet au jus gravy mix

*1/4 cup butter

* 8 pepperoncini peppers

* 2 TBSP Olive Oil

* Salt and Pepper

 

-Directions-

* Salt and pepper your roast

* Heat your olive oil in a skillet on medium high heat

* Brown both sides of your roast

* Place roast in the slow cooker and sprinkle the ranch dressing and au jus gravy mix on top. Place peppers on top of the mixes and add the butter.

* Cook over low heat for 8 hours. Serve with egg noodles, rice or mashed potatoes.

Enjoy!

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Stroganoff is a family favorite and a great comfort food on those chilly, rainy days. 

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Easy Ground Beef Stroganoff

1 Tbsp olive oil

1 lb lean ground beef

1/2 medium onion, diced

1 lb mushrooms, sliced

2 garlic cloves, minced

2 Tbsp all-purpose flour

1 cup beef broth

1 cup whipping cream

1/3 cup sour cream

1 Tbsp Worcestershire sauce

1/2 tsp salt, adjust to taste

1/2 tsp ground black pepper, adjust to taste

 

-Instructions

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Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and pressed garlic. Saute until the onion is translucent and golden brown.

Add sliced mushrooms and saute for another 5 minutes.

Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.

Add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes.

Remove from the heat and add in sour cream. Stir to combine everything together and season to taste if needed. Serve over egg noodles, rice or potatoes.

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With a week of sunshine forecasted, and Labor Day just around the corner, this burger recipe will definitely hit the spot! 

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-Burger Patties:

• 1 1/2 pounds ground beef

• 1 large egg

• 1/4 cup panko bread crumbs

• 1 shallot minced

• 2 garlic cloves minced

• 1 tablespoon Worcestershire sauce

• 1 tsp EACH dried oregano, salt

• 1/2 tsp EACH smoked paprika, ground cumin, pepper

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Easy BBQ Mayo: 

• 1/3 cup mayonnaise

• 3 tablespoons of your favorite barbecue sauce

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-Toppings:

• Bacon

• Lettuce

• Tomatoes

• Pickles

• Red onion

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Instructions:

• Mix the mayonnaise and barbecue sauce in a small bowl. Refrigerate until ready to use.

• Add egg to a large bowl and whisk. Combine the rest of the “Hamburger Patties” ingredients in the bowl and mix just until combined. Form into 4 equal patties then make a 1/2″ indentation in the middle of each patty with your thumb or measuring spoon (this will help the burgers cook evenly). Time permitting, refrigerate for 15 minutes (cold patties stay intact better).

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Grill:

• Grease grill and heat over medium-high heat. Once hot, add patties and cover. Cook until brown and slightly charred on one side, about 4-6 minutes. Flip burgers (but do not press down), and cook an additional 4-6 minutes, or to desired doneness. Remove to a plate and tent with foil and let rest 5 minutes.

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Optional: Cheesy Jalapeno Buns: 

• 4 hamburger buns

• 1 large jalapeno sliced and seeded

• 8 slices cheddar cheese the thicker the cheesier

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Instructions:

• Meanwhile, lay the hamburger buns (both tops and bottoms) on a baking sheet. Top all of the buns with cheese, then top ONLY the bottoms with jalapenos – 3-5 slices, depending on your “heat” preference. Broil until cheese is melted and golden. Remove to a plate and tent with foil and let rest 5 minutes.

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Crockpot Swiss Steak is one of those hearty, meaty dinners that has stood the test of time!

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Swiss Steak

1 1/2 lbs of round steak

2 carrots sliced in 1” pieces

1 stalk celery sliced into 1” pieces

1/2 onion chopped

2 cloves of garlic sliced

1/4 cup flour

1 tablespoon flour

1 tablespoon olive oil

1/2 cup white wine

1 cup beef broth

14 oz can diced tomatoes with juice

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1/2 teaspoon thyme

Salt and pepper

Corn start to thicken as needed

Directions

Add celery, carrots, onion and garlic to bottom of the slow cooker.

Pound steaks with a meat tenderizer and season with salt and pepper. Dredge the steaks in flour.

Heat oil in a skillet on medium-high heat and brown the steaks on both sides about 2 minutes per side, adding oil if needed.

In the same pan, add the wine and scrape up any brown bits. Add to the slow cooker with remaining ingredients except the corn starch.

Cover and cook 6-8 hours on low until fork tender.

Serve over mashed potatoes, rice or egg noodles.

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Fried Chicken 

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Who doesn't love fried chicken? 

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INGREDIENTS

• 1 WHOLE CHICKEN CUT UP OR A FRYER CHICKEN

• 3 cups buttermilk

• 1/2 cup Buffalo Hot Sauce optional

• 2 teaspoons salt

• 1 teaspoon pepper

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DREDGING MIXTURE

 . 3 Cups Flour

• 1/2 cup cornstarch

• 1 tablespoon salt

• 1 tablespoon paprika

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 teaspoon white pepper

• 1 teaspoon cayenne pepper

• 1 quart vegetable oil for frying

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INSTRUCTIONS:

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• In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.

• When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.

• Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.

• Working one at a time, remove chicken pieces from buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.

• Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece about half way through, until the chicken reaches an internal temperature of 165 degrees F. 

• Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving. 

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DARN GOOD CHILI

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Cold mornings always get me thinking about Chili. This hearty meal definitely hits the spot on a cold day. A friend gave me this recipe years ago and it’s my go-to. With Roper Farms ground beef, it’s a real winner.

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INGREDIENTS:

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3 cans of beans (I usually use black beans, red kidney beans, and chickpeas, but you can add any type!)

2 cans of diced tomatoes (don’t drain)

1 small can mild green chilies

1 TBS chili powder

1 TBS Cumin

1/4 tsp Salt / Pepper

Chopped yellow onion (about 1/4 cup)

1 LB Roper Farms ground beef

1 tsp minced garlic

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DIRECTIONS:

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1. Rinse the 3 cans of beans in a strainer. Set to the side.

2. Cook the ground beef, onion and garlic.

3. Put the tomatoes (with juices included) into crockpot and stir in seasonings.

4. Add ALL the ingredients into the crockpot and cook on Low for 6-8 hrs or High for 4-5 hrs. (You can also make this in a pot on the stovetop / low-medium heat / stirring occasionally until the beans are cooked and soft)

5. Serve with shredded cheese, sour cream, and chopped green onion on top.

 

 

*If you’re looking for a lower carb option, you can use black soy beans instead of regular beans.

*Double or triple your recipe the more people you’re feeding.

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