Set Instant Pot to saute. When it says HOT, add oil.
Add ground beef, onions and garlic to pot. Cook until meat is browned, stirring to break up meat. Season with salt, pepper, thyme and Worcestershire sauce as it is cooking.
Add tomato paste, water and beef base. Stir to scrape up any bits stuck to the bottom of the pot. Add elbows. Press cancel to stop Saute.
Lock lid in place and seal valve. Cook on high pressure for 4 minutes. (Cook time may vary with the kind of pasta you choose to use). Quick release the pressure. Stir in half of the cheese. Serve remaining cheese on the side.
Make sure insert is in Instant Pot. Set Instant Pot to saute. Let it heat up until it says "HOT".
Add ribs, in batches if necessary, to brown on all sides.
Move the cooked ribs to a plate to make room in the pot for the uncooked ribs.
After all the ribs are cooked and removed to a plate, pour a couple of splashes of sherry in the pot to deglaze.
Pour 1 cup of water into insert. Stir, then add the ribs. Pour BBQ sauce on top.
Put lid in place, set valve to "sealing", then set to pressure cook on high for 30 minutes.
When the time is up, allow to naturally release pressure for 10 minutes. Then manually release the remaining pressure. Serve with additional sauce, if desired.
Brown beef with onions, sweet pepper, jalapenos and garlic in the oil. Add remaining ingredients and simmer for a couple of hours. Add water as needed for the consistency that you desire.
Serve with desired condiments: corn chips, cheese, sour cream, green onions, cilantro, etc.
Recipe Notes
If you don't have beef base, just use beef broth in place of the beef base and water. Just read ingredients first if you have food allergies!
I used to make this recipe for parties a lot!: https://www.cherylsrecipes.net/recipe/chili-dip/ It was super fast and easy.
However, when I found out that I had wheat and soy allergies, I could no longer make it because every single canned chili I can find has soy (along with a lot of preservatives) in it! I am also not a big fan of Velveeta because it is so processed. So I came up with this recipe as a replacement and it is even better, although obviously not as easy! It is still not too difficult though. I will certainly be making it again!
If you would rather used canned chili for the convenience, just use 3 cans of chili in this recipe. Or, if you have a favorite chili recipe (with or without beans), substitute about 6-7 cups of that for this chili.
This is coarsely mashed, seasoned red skinned potatoes topped with sirloin tips, onions, mushrooms, and served with BBQ sauce. We first had this from a food vendor at the Big Ticket Festival in Gaylord, MI. We absolutely loved them! My husband and I had them every day of the 3 day festival. When we got home, I tried to recreate it. This is what I came up with.
Sirloin Tips with Red Skinned Potatoes, Onions, Mushrooms
Put prepared potatoes in a pot of water along with the garlic. Bring to a boil and cook until tender.
In a large heavy skillet, heat some oil. Add the onions and cook, stirring frequently, until tender.
Meanwhile, in a separate skillet, heat some oil. Add steak strips and cook, stirring frequently, until done.
When onions are nearly done, add the mushrooms and cook with onions. Add cooked steak to this pan too, and continue cooking until everything is done as desired. Season to taste with salt and pepper or your choice of seasonings.
Drain potatoes, season with salt and pepper, and add butter. Lightly mash. Clean the meat skillet and add some oil to that skillet again. Put the potatoes into the skillet and cook until lightly browned. (I only have one large cast iron skillet, so I have to cook the potatoes in 2 batches in my medium sized skillet.)
To serve, place a layer of the potatoes in a bowl.
This is a recipe that serves two as a main course, so I can make it for my husband and myself with leftover ingredients.
Being that I have a soy allergy, soy sauce is off limits for me. However, I have discovered a couple of choices in the grocery stores that I can now have as a replacement: No Soy soy-free sauce and Coconut Aminos. There is also a link below to a homemade soy sauce substitute.
As always, you can change the vegetables and /or meats that go into this dish.
This is the recipe I use for a soy sauce substitute: https://www.cherylsrecipes.net/recipe/soy-sauce-substitute/
Preheat oven to 250 degrees. Cut the steak into 8 equal portions and trim fat from the meat. Pound with a good meat tenderizer. I highly recommend OXO Softworks Meat Tenderizer. Mine came from Amazon. (Pounding is not necessary if you are using cubed steak.)
Crack the eggs into in a shallow bowl. Beat well.
Combine the flour, garlic powder, onion powder, paprika, cayenne pepper, 2 tsp. sea salt and 1/2 tsp. black pepper in a pie dish.
Place large skillet on medium-high heat. Add oil to cover bottom of pan. Meanwhile, dredge the meat pieces in the flour mixture. Transfer to the beaten eggs. Then back to the flour mixture. Cook in skillet with oil until nicely browned on both sides. Remove the cooked meat to cookie sheet and place in warm oven, as you continue cooking the rest of the meat. This will keep it warm while you finish cooking the meat and make the gravy. Continue cooking the meat until all pieces have been browned. Reserve flour mixture.
Leave drippings in skillet and add 4 T. butter to skillet. Melt over medium-high heat. Stir in 4 T. flour mixture left from dredging meat (or use fresh flour). Combine well with butter and cook until it begins to thicken. Slowly whisk in milk and continue to cook, whisking frequently, until thickened. Stir in the heavy cream, thyme, and season with more salt and pepper.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Trim fat from beef and cut crosswise into 1/2" slices. In a large skillet heat 2 T. oil or wine, add onion and garlic and cook until tender.
Add beef and brown well on both sides.
Add mushrooms and saute 5 minutes longer.
Mix the flour with the beef, then add water, soup base, garlic, salt and pepper to the skillet. Bring to the boiling point, stirring constantly. Reduce heat, continue to stir and simmer until thickened.
Add sour cream and mix well. Continue to simmer until hot, but do not boil.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper. Set aside.
Combine all dry ingredients in large bowl. Combine liquid ingredients and add to dry ingredients. Stir to mix.
Spread onto parchment paper lined baking sheet. Bake for 15 minutes, then stir.
Return to oven and bake for another 10 minutes without stirring.
Remove from oven and allow to cool completely. Break into large clusters.
Store in covered container at room temperature.
This is actually the start of my Breakfast Skillet (https://www.cherylsrecipes.net/recipe/breakfast-skillet/), but without the eggs and cheese. I make this often when I want a quick, healthy lunch. If you are watching your carbs, you can leave the potato out, although this is a very small potato anyway.
Heat cast iron skillet on stove. Add avocado oil.
Add potatoes and onions to skillet.
Let that cook while you prep the other veggies.
Add remaining veggies to skillet. Season with salt and pepper. Cook, stirring often, until they are cooked as desired.
I like to add roasted black sesame seeds to mine for extra flavor and nutrition.
Recipe Notes
Each serving contains 271 calories, 15 g fat, 0 mg cholesterol, 71 mg sodium, 1131 mg potassium (32%), 31 g carbs, 5 g fiber, 9 g sugar, 6 g protein, 44% vitamin A, 180% vitamin C, 9% calcium, 19% iron
