Great Recipes for
the Dutch Oven
the Dutch Oven
POOR MAN'S STEAK
INGREDIENTS
2 lb pkg Ground beef
1 1/3 c Milk
2 tsp Salt
Margarine
1/4 tsp Pepper
2 cans Mushroom Soup
2 c Cracker Crumbs
1 c Water
PREPARATION
Mix together meat, salt, pepper, crumbs, and milk. Pack into
loafs. Cut into slices and brown in margarine. Mix soup with 1
c of water and pour over meat placed in dutch oven. Bake at 350
for 1-1/2 hours.
DUTCH OVEN SIZE: 12 inch
BEEF GOULASH
INGREDIENTS
3 lb beef, cubed
1 tsp salt
2 tbs Cooking oil
1 can mushroom soup
PREPARATION
Brown the beef in cooking oil. Add salt and soup. Cover and
simmer about 1 hour.
DUTCH OVEN SIZE: 8-12 inch
BEEF BURGUNDY
INGREDIENTS
2 lb beef round roast
2 cans beef gravy (or pkgs of instant)
1 clove of Garlic
1/4 tsp oregano
3 med onions, sliced
1/2 c burgundy wine
4 tbs butter
1/2 pt sour cream
PREPARATION
Cut beef into 1 inch cubes. Sprinkle with tenderizer. Sauté
garlic and onions in butter slowly until onions are clear or
slightly browned. Remove onions and brown meat slowly in the
drippings. Add beef gravy, salt, pepper and onions to pan.
Simmer 15 min. Serve over rice.
DUTCH OVEN SIZE: 12-14 inch
STEAK & MUSHROOMS
INGREDIENTS
1 lb mushrooms sliced
1/2 tsp salt
2 c onions, diced
1/2 tsp pepper
1/4 lb butter
1 round steak
8 oz can tomato sauce
flour
1 tbs Worcestershire sauce
PREPARATION
Cut meat into strips and coat with flour. Sauté in melted
butter for 5 min. Add onion and mushrooms, cook another 5
min or until onion turn clear. Add remaining ingredients and
stir well. Simmer 1 to 1-1/2 hours. Serve over rice.
DUTCH OVEN SIZE: 8-10 inch
CORNED BEEF & CABBAGE
INGREDIENTS
2 lb well trimmed corned beef
1 sm onion, quartered
boneless brisket or round
1 clove garlic, crushed
1 sm head green cabbage, cut into 6 wedges
6 med carrots cut into quarters
PREPARATION
Pour enough water on corned beef in dutch oven to just cover.
Add onion and garlic. Heat to boiling, reduce head. Cover and
simmer until beef is tender, about 2 hours. Remove beef to
warm platter, keep warm. Skim fat from broth. Add cabbage
and carrots, heat to boiling. Reduce heat and simmer uncovered
15 min.
DUTCH OVEN SIZE: 12-14 inch
MEAT LOAF
INGREDIENTS
3 lb ground beef
1/2 c bell pepper
1-1/2 c quick oats
2 pkg onion soup mix
2 eggs
1-1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp marjoram
PREPARATION
Mix all ingredients and put in casserole pan. Place pan in
dutch oven on a trivet. Bake 1 hour, covered.
DUTCH OVEN SIZE: Big enough for the casserole pan to fit.
A GOOD MESS
INGREDIENTS
1-1/2 lb ground beef
1 can(16 oz) French style green beans
1 can tomato soup
1 can each - corn, peas, diced potatoes
1 sm onion chopped (substitutions can be added
1 can mushrooms or omitted, as desired.)
AND Any thing else you want, that will fit in the pot.
PREPARATION
In dutch oven or large pot, brown ground beef and onion until
onion is clear. Drain and add other ingredients. Heat through
and salt to taste. Serve plain or on top of bread or toast.
DUTCH OVEN SIZE: 8 inch, Double batch 12 inch, Triple batch
14 inch, up to as big of a mess as you want to make!
BEEF POT ROAST
INGREDIENTS
3-4 lb rump roast or pot roast
3 med potatoes, pared and halved
3 med carrots, cut into 2" pieces
1 tsp salt
2 med onions, halved
1/4 tsp pepper
1/2 c water or beef broth
PREPARATION
Brown roast in oven on all sides in small amount of oil.
Remove meat, salt and pepper. Place half of vegetables in
bottom of oven, return meat to oven and add remaining
vegetables and liquid. Cover and cook at 300 for 3-5 hours
depending upon size of roast and degree of doneness desired.
Remove meat and vegetables carefully and place on serving
platter.
DUTCH OVEN SIZE: 10-12 inch
BEEF STEW
INGREDIENTS
2 lb stew meat, 1" cubes
1 lg onion, sliced
3 tbs oil
1 can (1lb 12oz) tomatoes
1/2 c flour
1 clove garlic, minced
2 tsp salt
1/3 c water
1/2 tsp pepper
1 bay leaf
6 carrots, cut into 1" pieces 3 med potatoes, peeled, cubed
PREPARATION
Coat beef cubes with a mixture of flour, salt and pepper. Brown
in hot oil in bottom of oven. While oven is still hot, pour water
in and scrape brown bits from bottom. Place remaining
ingredients into oven and cover. Simmer 1 to 2 hours or until
meat is tender and potatoes are done.
DUTCH OVEN SIZE: 8-12 inch
APRICOT GLAZED CORNISH HENS
INGREDIENTS
6 Cornish Game Hens
Wild rice and sausage dressing mix (1 to 1-1/2 lb)
1 jar (12 oz) Apricot preserves
Salt
1/2 c water
PREPARATION
Rinse hens, remove giblets and pat dry. Sprinkle cavity with
salt. Lightly stuff each hen with about 1 c of dressing. Tie legs
together with string. Place into dutch oven. In small saucepan,
combine preserves and water and bring to a boil, stirring
occasionally, set aside. Place hens on a rack in dutch oven. Do
not place on bottom, they will burn. Bake hens at 350 for 1-1/2
to 2 hours or until tender. During last 1/2 hour of baking,
baste hens frequently with preserves mixture. Remove strings
before serving. If desired, split in half for smaller servings.
Serve with remaining preserves.
DUTCH OVEN SIZE: 12-14 inch
INGREDIENTS
2 lb pkg Ground beef
1 1/3 c Milk
2 tsp Salt
Margarine
1/4 tsp Pepper
2 cans Mushroom Soup
2 c Cracker Crumbs
1 c Water
PREPARATION
Mix together meat, salt, pepper, crumbs, and milk. Pack into
loafs. Cut into slices and brown in margarine. Mix soup with 1
c of water and pour over meat placed in dutch oven. Bake at 350
for 1-1/2 hours.
DUTCH OVEN SIZE: 12 inch
BEEF GOULASH
INGREDIENTS
3 lb beef, cubed
1 tsp salt
2 tbs Cooking oil
1 can mushroom soup
PREPARATION
Brown the beef in cooking oil. Add salt and soup. Cover and
simmer about 1 hour.
DUTCH OVEN SIZE: 8-12 inch
BEEF BURGUNDY
INGREDIENTS
2 lb beef round roast
2 cans beef gravy (or pkgs of instant)
1 clove of Garlic
1/4 tsp oregano
3 med onions, sliced
1/2 c burgundy wine
4 tbs butter
1/2 pt sour cream
PREPARATION
Cut beef into 1 inch cubes. Sprinkle with tenderizer. Sauté
garlic and onions in butter slowly until onions are clear or
slightly browned. Remove onions and brown meat slowly in the
drippings. Add beef gravy, salt, pepper and onions to pan.
Simmer 15 min. Serve over rice.
DUTCH OVEN SIZE: 12-14 inch
STEAK & MUSHROOMS
INGREDIENTS
1 lb mushrooms sliced
1/2 tsp salt
2 c onions, diced
1/2 tsp pepper
1/4 lb butter
1 round steak
8 oz can tomato sauce
flour
1 tbs Worcestershire sauce
PREPARATION
Cut meat into strips and coat with flour. Sauté in melted
butter for 5 min. Add onion and mushrooms, cook another 5
min or until onion turn clear. Add remaining ingredients and
stir well. Simmer 1 to 1-1/2 hours. Serve over rice.
DUTCH OVEN SIZE: 8-10 inch
CORNED BEEF & CABBAGE
INGREDIENTS
2 lb well trimmed corned beef
1 sm onion, quartered
boneless brisket or round
1 clove garlic, crushed
1 sm head green cabbage, cut into 6 wedges
6 med carrots cut into quarters
PREPARATION
Pour enough water on corned beef in dutch oven to just cover.
Add onion and garlic. Heat to boiling, reduce head. Cover and
simmer until beef is tender, about 2 hours. Remove beef to
warm platter, keep warm. Skim fat from broth. Add cabbage
and carrots, heat to boiling. Reduce heat and simmer uncovered
15 min.
DUTCH OVEN SIZE: 12-14 inch
MEAT LOAF
INGREDIENTS
3 lb ground beef
1/2 c bell pepper
1-1/2 c quick oats
2 pkg onion soup mix
2 eggs
1-1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp marjoram
PREPARATION
Mix all ingredients and put in casserole pan. Place pan in
dutch oven on a trivet. Bake 1 hour, covered.
DUTCH OVEN SIZE: Big enough for the casserole pan to fit.
A GOOD MESS
INGREDIENTS
1-1/2 lb ground beef
1 can(16 oz) French style green beans
1 can tomato soup
1 can each - corn, peas, diced potatoes
1 sm onion chopped (substitutions can be added
1 can mushrooms or omitted, as desired.)
AND Any thing else you want, that will fit in the pot.
PREPARATION
In dutch oven or large pot, brown ground beef and onion until
onion is clear. Drain and add other ingredients. Heat through
and salt to taste. Serve plain or on top of bread or toast.
DUTCH OVEN SIZE: 8 inch, Double batch 12 inch, Triple batch
14 inch, up to as big of a mess as you want to make!
BEEF POT ROAST
INGREDIENTS
3-4 lb rump roast or pot roast
3 med potatoes, pared and halved
3 med carrots, cut into 2" pieces
1 tsp salt
2 med onions, halved
1/4 tsp pepper
1/2 c water or beef broth
PREPARATION
Brown roast in oven on all sides in small amount of oil.
Remove meat, salt and pepper. Place half of vegetables in
bottom of oven, return meat to oven and add remaining
vegetables and liquid. Cover and cook at 300 for 3-5 hours
depending upon size of roast and degree of doneness desired.
Remove meat and vegetables carefully and place on serving
platter.
DUTCH OVEN SIZE: 10-12 inch
BEEF STEW
INGREDIENTS
2 lb stew meat, 1" cubes
1 lg onion, sliced
3 tbs oil
1 can (1lb 12oz) tomatoes
1/2 c flour
1 clove garlic, minced
2 tsp salt
1/3 c water
1/2 tsp pepper
1 bay leaf
6 carrots, cut into 1" pieces 3 med potatoes, peeled, cubed
PREPARATION
Coat beef cubes with a mixture of flour, salt and pepper. Brown
in hot oil in bottom of oven. While oven is still hot, pour water
in and scrape brown bits from bottom. Place remaining
ingredients into oven and cover. Simmer 1 to 2 hours or until
meat is tender and potatoes are done.
DUTCH OVEN SIZE: 8-12 inch
APRICOT GLAZED CORNISH HENS
INGREDIENTS
6 Cornish Game Hens
Wild rice and sausage dressing mix (1 to 1-1/2 lb)
1 jar (12 oz) Apricot preserves
Salt
1/2 c water
PREPARATION
Rinse hens, remove giblets and pat dry. Sprinkle cavity with
salt. Lightly stuff each hen with about 1 c of dressing. Tie legs
together with string. Place into dutch oven. In small saucepan,
combine preserves and water and bring to a boil, stirring
occasionally, set aside. Place hens on a rack in dutch oven. Do
not place on bottom, they will burn. Bake hens at 350 for 1-1/2
to 2 hours or until tender. During last 1/2 hour of baking,
baste hens frequently with preserves mixture. Remove strings
before serving. If desired, split in half for smaller servings.
Serve with remaining preserves.
DUTCH OVEN SIZE: 12-14 inch
