Meal Stack - Jan. 17

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Ingredients

  • Vegetable oil
  • milk
  • Worcestershire
  • garlic salt
  • egg
  • salt & pepper
  • vinegar
  • ketchup
  • brown sugar
  • butter
  • clove garlic
  • lemon juice
  • salad dressing
  • salad fixings
  • 4-5 lbs. ground meat
  • 1 lb. pork breakfast sausage
  • 1 (16 oz.) can tomato sauce
  • 2 (10.75 oz.) cans condensed tomato soup
  • 1 (32 oz.) jar sauerkraut, drained
  • white rice (uncooked)
  • 1 package egg noodles
  • red cooking wine (3 T.)
  • 1 can condensed consommé (beef broth)
  • sour cream
  • soft bread crumbs
  • 2 onions
  • 2 cabbage heads
  • 8 oz. fresh sliced mushrooms
  • 1 (15 oz.) can sliced peaches, drained
  • ½ lb. bacon
  • fresh parsley
  • green onions
  • 1-2 bags of salad (opt. side dish)
  • mashed potatoes (opt. side dish)
  • vegetable of choice (opt. side dish)
  • 1 loaf French bread
  • fruit of choice (opt. side dish)

Directions

  1. Remove core from cabbage. Place cabbage in a stock pot of boiling water, remove leaves as they soften.
  2. Divide ground beef into 3 section
    1. 4 c. or 2 lbs. for meal #1
    2. 2 c. or 1 lb. for meal #2
    3. 2 c. or 1 lb. for meal #3

  3. Preheat oven to 350°.
  4. Chop onions for meals #1 and #2.
  5. In a large sauce pan over medium high heat brown ground beef for meals #1 & #3, 1 lb. pork, ½ c. chopped onion in 1 T. oil.
  6. Remove 2 c. of prepared meat mixture, let cool and store in well marked freezer bag for meal #3.
  7. With the remaining prepared meat mixture continue with instructions for meal #1.
  8. Take the last 2 c. of uncooked ground meat and in a medium bowl mix
    together 2 c. ground beef, ½ c. milk, ¼ c. chopped onion, 1 c. soft bread crumbs, 1 t. salt, pinch of black pepper.
  9. Press mixture firmly into the bottom of a pie tin and prick meat all over using a fork. Bake at 350° for 25-35 minutes.
  10. After meat is cooked either cover tightly with freezer wrap and store in freezer for up to 3 mos. Or this will keep in the refrigerator for 3-4 days awaiting final cooking step.





Meal #1: Golabki (Cabbage Rolls)

  • 1 T. vegetable oil
  • ½ c. milk
  • 2 T. Worcestershire
  • 2 T. garlic salt
  • 2 lbs. ground beef
  • 1 lb. pork breakfast sausage
  • 1 (32 oz.) jar sauerkraut, drained
  • 1 ¼ c. white rice (uncooked)
  • 1 (16 oz.) can tomato sauce
  • 2 (10.75 oz.) cans condensed tomato soup ½ lb. bacon
  • 1 medium onion, chopped
  • 2 cabbage heads, boiled until tender, cooked
  • 1 loaf French bread (opt. side)
  • fruit of choice (opt. side)


  1. Spread sauerkraut in the bottom of a 13x9x2 casserole; set aside.
  2. In a large sauce pan over medium high heat, brown ground beef, pork and onion in oil (Let’s Start Stackin’).
  3. Add tomato sauce, rice, milk, Worcestershire sauce and garlic salt to browned meat mixture.
  4. Prepare tomato soup as directed on can and set aside.
  5. Scoop ½ c. meat mixture in the center of cabbage leaf. Roll cabbage leaf and place seam side down onto the sauerkraut casserole. (should make app. 15 cabbage leafs)
  6. Pour prepared tomato soup over cabbage rolls, lay strips of bacon over soup.
  7. Bake, covered in a 350° oven for 2 hours.
  8. Serve with side of fruit and French bread.



Meal #2: Beef Peach Pie

  • 1 egg
  • ½ c. milk
  • 1 t. salt
  • 1 pinch pepper
  • 1 T. vinegar
  • 1 T. ketchup
  • ¼ c. brown sugar
  • 1 lb. ground beef
  • ¼ c. onion, chopped
  • 1 c. soft bread crumbs
  • 1 (15 oz.) can sliced peaches, drained
  • 1 box mashed potatoes (opt. side dish)
  • 1 vegetable of choice (opt. side dish)


  1. Heat oven to 350.
  2. In a medium bowl, combine ground beef, milk, onion, bread crumbs, salt and pepper. Press mixture firmly into the bottom of a pie tin. Prick meat all over using a fork and bake for 25-35 minutes (Let’s Start Stackin’).
  3. Remove from oven, pour off any excess fat. Arrange sliced peaches on top of the cooked meat pie.
  4. Mix together vinegar, ketchup and brown sugar, spoon over the peaches and meat pie.
  5. Bake an additional 20 minutes. Let stand for at least 10 minute before serving.
  6. Serve with mashed potatoes and vegetable of choice.


Meal #3- Beef Stroganoff

  • 2 T. butter
  • 1 clove garlic, minced
  • 3 T. lemon juice
  • 3 T. red wine
  • 1 t. salt
  • ¼ t. pepper
  • salad dressings
  • salad fixings
  • 1 lb. ground beef
  • 8 oz. sliced mushrooms, fresh
  • 1 (10 ½ oz.) can condensed consommé
  • 4 oz. medium egg noodles
  • 1 c. sour cream
  • chopped parsley
  • ¼ c. chopped green onion
  • 1 bag of salad (opt. side)
  • 1 loaf French bread (opt. side)


  1. Heat butter in skillet over med-high heat. Add green onion, garlic and mushrooms.
  2. Add cooked ground beef (Let’s Start Stackin’), stir in lemon juice, red wine, consommé, salt and pepper. Simmer uncovered, 15 minutes.
  3. Stir in the uncooked noodles. Cover and cook 5-10 minutes or until
    noodles are tender.
  4. Mix in sour cream and heat through (careful not to boil).
  5. Sprinkle with parsley and serve immediately.
  6. Serve with side salad and French bread.


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