Beef Recipes - Chili Recipes, Steak Recipes, etc

Crock Pot Beef Stroganoff

This is quick, easy and sooooooo good!
2 lbs stewing beef, cut into bite size pieces
1 can campbell French onion soup
1 can campbell condensed golden mushroom soup
1 (8 ounce) carton sour cream
flour, to dredge
oil, to cook
noodles or rice

8 hours 20 minutes …20 mins prep

Flour and brown meat in oil, drain.
Place meat then soups in crock pot.
Cook on low all day.
Add sour cream 1/2 hour before serving.
Serve over rice or noodles.
B-man :smiley:

Corned Beef and Cabbage in Guinness

This serves 6-8.

4 lbs flat cut corned beef briskets
1 (12 ounces) bottle Guinness stout, draught
1 medium yellow onions, peeled and cut into wedges
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8-1/4 teaspoon ground cloves (to taste)
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage, cut into wedges,rinsed and drained
6 medium white potatoes, peeled and quartered
1-2 lb carrots, peeled and cut into 3-inch pieces

1. Rinse corned beef under cold water, and pat dry.
2. In a Dutch oven, or other large pot with a cover, brown corned 

beef well on all sides over high heat.
3. Pour Guinness over the meat, and add enough water to just cover
the brisket. Add the onion, garlic, bay leaf, cinnamon, cloves,
allspice and pepper to the pot. Bring pot to a boil and skim off any
4. Reduce heat to a simmer. Cover pot and simmer for 3 hours.
5. Add carrots, then potatoes and then the cabbage wedges to the
pot. Cover pot, and continue cooking until meat and vegetables are
tender (about 20-30 minutes).
6. Remove meat and vegetables to warm serving platter/dishes,
leaving the cooking liquid/sauce in the pot.
7. Over high heat, bring the cooking liquid to a boil, and cook
until the amount of liquid is reduced by half (about 10 minutes).
8. Slice the corned beef; serve with the vegetables and the sauce on
the side.
Note: Corned beef should always be sliced across the grain.
B-man :smiley:

Fool Proof Roast Beef (crock pot)

1 roast 4 -6 lbs (depending on size of your crock pot)
1 envelope of Lipton Onion Soup Mix
1/4 cup red wine (tenderizes the meat)
1 to 2 cups water (depending on size of crock pot and roast)
1 Tbsp. Worcestershire Sauce
new red potatoes scrubbed and halved
baby carrots, peeled

In a crock pot place roast. Mix the wine, water, Worcestershire Sauce and soup mix and pour over roast. Cook on the high setting for 4 to 6 hours (depending on size of roast and crock pot), Add new potatoes and carrots enough to fill the crock pot or serving size per person. Let cook until potatoes are tender. Use juices to make gravy. Slice roast in serving size and pour gravy over meat to keep moist. serve or replace in crock pot with vegetables and keep warm until serving time.
B-man :smiley:

French Onion Soup with Beef and Barley

Chock-full of fiber-rich barley, this French onion soup is a tasty variation on the classic. You can omit the sherry or replace it with white wine if you wish.

1 cup boiling water
1/2 ounce dried shiitake mushrooms
1 tablespoon dark sesame oil, divided
2 medium onions, each cut into 8 wedges (about 4 cups)
1/2 cup chopped shallots or onion
2 teaspoons chopped peeled fresh ginger
4 garlic cloves, minced
3 cups sliced button mushrooms
1 teaspoon brown sugar
1 (12-ounce) lean boneless sirloin steak, cut into 2-inch strips
4 cups water
2/3 cup uncooked pearl barley
1/4 cup dry sherry
3 tablespoons low-sodium soy sauce
1 (10 1/2-ounce) can beef consommé
12 (1/4-inch-thick) slices diagonally cut French bread baguette
3/4 cup (3 ounces) shredded Gruyère or Swiss cheese

Combine boiling water and shiitakes in a bowl; cover and let stand 30 minutes. Drain the shiitakes in a colander over a bowl, reserving liquid. Slice shiitakes, discarding stems.
Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion, shallots, ginger, and garlic; sauté 10 minutes or until lightly browned. Add the shiitakes, button mushrooms, sugar, and beef. Sauté 10 minutes, scraping pan to loosen browned bits. Add reserved mushroom liquid, 4 cups water, and the next 4 ingredients (water through consommé); bring to a boil. Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil.
Preheat broiler.

Ladle 1-1/2 cups soup into each of 6 ovenproof soup bowls; top each serving with 2 bread slices and 2 tablespoons cheese. Broil 3 inches from heat 1 minute or until cheese melts. Serve immediately.
Yield: 6 servings

CALORIES 351 (27% from fat); FAT 10.7g (satfat 4.3g, monofat 3.8g, polyfat 1.7g); PROTEIN 24.6g; CARBOHYDRATE 40g; FIBER 6.2g; CHOLESTEROL 50mg; IRON 3.7mg; SODIUM 676mg; CALCIUM 196mg;
B-man :smiley:

Beef Fajita

Servings | 4
Preparation Time | 20 min
Cooking Time | 11 min

This flavorful fajita filling is so good that you don’t need a tortilla. If you want to wrap it up, use a lettuce leaf. But torilla shells need not be ruled out.


2 serving cooking spray (5 one-second sprays per serving)
12 oz lean sirloin beef, about 1/2-inch thick, trimmed
1 1/2 Tbsp fresh lime juice
1 1/4 tsp chili powder
1 large onion(s), sliced
1 large sweet red pepper(s), sliced
1/4 tsp table salt
1/4 cup cilantro, fresh, chopped
8 large leaf lettuce, green leaf-variety
1/2 cup salsa
1/4 cup fat-free sour cream


Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Meanwhile, drizzle steak with 2 teaspoons of lime juice and then sprinkle with 1 teaspoon of chili powder.

Add steak to skillet and cook over medium-high heat for 6 minutes, turning once, for medium-rare, or longer until desired doneness. Remove to a cutting board and let stand.

Add onion, pepper and salt to skillet. Off heat, coat vegetables with cooking spray. Sauté over medium-high heat until onions and peppers are lightly browned and crisp-tender, about 5 minutes. Remove from heat and stir in remaining lime juice, chili powder and cilantro.

Slice steak thinly across grain. Toss sliced steak with onion mixture and serve with salsa and sour cream. Yields about 4 slices of beef, 3/4 cup of vegetables, 2 tablespoons of salsa and 1 tablespoon of sour cream per serving.

B-man :smiley:

Beef Ribs - a Beautiful Barbeque

Serve with generous helpings of garlic-bread, mixed green salad, corn on the cob, condiments of your preference, and beverages of your choice. This barbeque sauce may be a bit spicy, so keep lots of chopped lettuce on hand to cut the heat. Preparation time does not include the overnight marinating process. This process is essential to allow all of the flavours to meld into a beautiful thing. The additional bonus is that if your barbeque plans are washed out by rain, you can still bake the Beef Ribs in your oven roaster, with sauce poured over.

3 lbs meaty beef ribs

1 large ripe tomatoes (skinned)
1 medium vidalia onions
3-4 cloves garlic
1/4 fresh lemon, with peel
1 tablespoon hot horseradish
1 cup red wine
1 cup orange juice
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 cup soy sauce
1 tablespoon molasses
1/4 cup liquid honey
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper

6-8 servings
1 hour 30 minutes …30 mins prep

NOTE: Prepare Barbeque Sauce/Marinade one day before your intended BBQ dinner.
BARBEQUE SAUCE/MARINADE: Skin tomatoe and cut into quarters.
Peel onion and cut into cubes for easy processing.
Remove all the seeds from the lemon; cut into smaller pieces.
Place first FIVE ingredients, in a food processor, dropping through the chute, pieces at a time, and process until smooth.
Place contents from food processor, plus next SIX ingredients, into a two-quart saucepan and bring to a boil.
Turn down heat to low, cover and and simmer for about 30 minutes, or until liquid reduces by about 1/4.
Add final SEVEN ingredients.
Continue to simmer, stirring frequently, for an additional 10 minutes, or until liquid thickens.
Cover saucepan; turn off heat, do not remove from stove burner, but allow to cool down naturally, stirring occasionally.
When cool to the touch, pour Barbeque Sauce/Marinade over Beef Ribs.
Cover the container, and marinate in the refrigerator overnight.
Turn the meat from time to time to keep the Beef Ribs well covered with the sauce.

Remove container from refrigerator the next day.
TO BARBEQUE: Prepare your Grill to HOT heat.
Remove Beef Ribs from the Marinade and let drain in a collander over a bowl, while grill is heating to HOT.
Place on HOT grill, and cook, brushing as required with Barbeque Sauce/Marinade, to prevent burning, until Beef Ribs are done to taste.

About 5- 6 minutes for RARE; 8 minutes for MEDIUM and 10-12 minutes for WELL DONE.
B-man :smiley:

Beef Bourguignon Fettuccine

12 oz Fettuccine, uncooked
1 lb fresh baby carrots
1 10-oz. bag frozen pearl onions
1 lb beef tenderloin tips or steaks, cut into 1/2-inch pieces
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 Tbs margarine
2 tsp minced garlic
1 10 1/2-oz. can double-strength beef broth, undiluted
1/3 cup dry red wine such as cabernet sauvignon
1 1/2 tsp dried thyme leaves
chopped fresh thyme or Italian parsley (optional)

Cook pasta according to package directions. Add carrots during last
5 minutes of cooking time.

Meanwhile, thaw onions in microwave oven at high power about 2
minutes or in a bowl of cool water; drain. Combine flour, salt and
pepper in a plastic bag. Add half of beef to bag; shake to coat.

Melt 1 tablespoon margarine in a large, deep nonstick skillet over
medium-high heat; add floured beef. Quickly brown beef, turning
once, about 2 minutes. Transfer to plate and set aside.

Melt remaining tablespoon of margarine in skillet; repeat browning
with remaining beef, reserving any flour mixture in bag. Transfer
beef to same plate.

Add garlic to drippings in skillet; cook 2 minutes, stirring
occasionally. Add any remaining flour; mix well. Add beef broth,
thawed pearl onions, wine and thyme to skillet; bring to a boil.

Stir in reserved beef. Simmer uncovered about 4 minutes or until
beef is pink in center and sauce has thickened slightly.

Drain pasta and carrots; arrange in shallow soup bowls. Toss pasta
with beef mixture; sprinkle with fresh thyme or parsley if desired.

Servings: 8

B-man :smiley:

Crock Pot Beef Barley Soup

1-1/2 pounds beef stew meat
1 tablespoon oil
1 cup carrots, thinly sliced
1 cup celery, sliced
1 medium onion, thinly sliced
1/2 cup green pepper, coarsely chopped
1/4 cup parsley, snipped
4 cups beef broth
1 can tomatoes, chopped
1 cup spaghetti sauce
2/3 cup pearl barley
1-1/2 teaspoons basil, crushed
1 teaspoon salt
1/4 teaspoon pepper

Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. Meanwhile in crock pot combine carrots, celery, onion, green pepper, and parsley. Add broth, undrained tomatoes, spaghetti sauce, barley, basil, salt, and pepper. Stir in browned meat. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2-5 hours. Skim off fat. Serves 6
B-man :smiley:

Alpine Beef on Buttered Noodles

2 1/2 lb. boneless round steak, cut in 1 1/2 in. cubes
2 Tbs. shortening
3 cups coarsely chopped onion
1 1/2 cup finely chopped green pepper
1 clove garlic, minced
1 (8 oz) can tomato sauce
2 Tbs. brown sugar
1 Tbs. paprika
1 1/2 teas. salt
1 teas. caraway seed
1 teas. dill seed
1 teas. Worcestershire sauce
1/4 teas. black pepper
1 cup sour cream

Brown meat well on all sides in shortening. Add onion, green pepper, garlic, tomato sauce and all seasonings. Mix carefully. Cover and cook slowly until beef is tender, about 2 1/2 hours.
Stir in sour cream, just before serving. Serve on hot buttered and seasoned noodles. Easy to cook in electric fry pan.

Servings: 6 - 8

B-man :smiley:


1-Beef Tongue
4-Medium Onions cut into quarters
8-Cloves garlic peeled
4-Ribs celery cut into 2 inch pieces
3-TBS peppercorns
8-Beef bouillon cubes

Wash beef tongue and place in large pot and cover with water, boil on medium heat for one hour. Discard water, place beef tongue in clean pot and cover with fresh water, and add all ingredients. Boil on low heat for about three hours until tender. When beef tongue is cooked take out of water and let cool for about a half hour. Then peel the skin off (it peels like a banana), cut into thin slices, discard the large fatty end. Place sliced tongue in large pan and cover with mushroom gravy and simmer on low until hot. Serve with mashed potatoes and a vegetable.

Mushroom Gravy
2-Cans mushroom soup
1-Can milk
1-Can water
2-4 oz. cans mushrooms
Mix all ingredients in a bowl, and pour over sliced tongue.

B-man :smiley:



2 1/2 lbs. round or sirloin steak, cubed
6 slices bacon, fried and broken
2 cups beef stock or 1 can beef broth
2 cups water
3/4 cup red wine (preferably Burgundy)
2 cloves garlic, minced
1/2 lb. small whole white onions, quartered
6 medium carrots, cut in thirds
4 ribs celery, cut in 1 /2 inch pieces
1/2 lbs. fresh mushrooms, sliced
1/4 cup flour
Now, let’s cook!
Fry bacon in large skillet and set aside. Slowly sauté garlic in bacon dripping being careful not to burn it. Add cubed steak to skillet, browning thoroughly. Sprinkle with salt and pepper. Add broken bacon, water and beef stock. Cover and simmer 1 hour. (You may need to add additional water while cooking.) Add onions, celery, carrots and simmer 1 hour or until tender. Mix the flour with the wine until it is very smooth. Quickly whisk the flour and wine mixture into the skillet, add the sliced mushrooms, cover and simmer an additional 15 minutes or until sauce thickens.
Serve over wide egg noodles or rice. For an extra special presentation, try serving in bowls made from hallowed out individual size loaves of crusty French bread.

Serves 4

B-man :smiley:

Beer and Beef Crockpot

We like this with mashed potatoes, pasta or rice and vegetables. I usually do not thicken the sauce, but that is a personal preference. I have made this with different types of beer, light, strong and sweet depending what was on hand. It freezes well.


2 cups beer
3 lbs boneless beef chuck roast
1/2 cup plain flour
2-3 tablespoons butter, devided
2 onions, sliced
2 cloves garlic, crushed
1 tablespoon tomato paste
cayenne or crushed red pepper flakes (optional)
2 bay leaves
salt and pepper

8 hours 30 minutes …30 mins prep

Add the beer to the crockpot, turn the control to high.
Cut the beef into cubes, coat with the flour and brown in half of the butter, you might have to do this in batches.
Transfer the browned beef to the crockpot.
Using the rest of the butter brown the onions, add garlic, tomato puree and cayenne if using.
Add to the crockpot together with the bay leaves and salt and pepper.
Now turn the crockpot to low and cook for 6 to 8 hours, until the beef is tender.
If you want to thicken the sauce add about 2 tablespoons of flour made into a paste, about 30 minutes before the end of the cooking time, stir that in, you will have to turn the crockpot on high for this.

B-man :smiley:

Honey Beef Stir-fry

Serves 4


1 lb flank steak
1 TB Chinese Rice Wine or dry sherry
2 tsp oyster sauce
1/2 tsp sugar
1 tsp cornstarch
1/2 cup water
3 TB liquid honey
1 1/2 tsp black rice vinegar
1 tsp cornstarch mixed with 4 tsp water
1 small red pepper
10 snow peas
1 cup mung bean sprouts
1 tsp chopped garlic
1 tsp chopped ginger
1 green onion
4 - 6 TB Oil for stir-frying

Cut the beef across the grain into thin strips, approximately 2 inches long. Add the marinade ingredients, using your fingers to mix them in and adding the cornstarch last. Marinate the beef for thirty minutes.

While the beef is marinating, prepare the vegetables and sauce: Wash all the vegetables and drain thoroughly, particularly the mung bean sprouts. String the snow peas. Cut the red pepper in half, remove the seeds, and cut into thin slices approximately 2 inches long. Cut the green onion on the diagonal into 1-inch slices. Chop the ginger and garlic.

To prepare the sauce, combine the water, honey, and black rice vinegar. Mix together the cornstarch and water in a separate small bowl. Set both aside.

Preheat a wok or frying pan and add 2 - 3 tablespoons oil. When the oil is hot, add the beef. Sear the meat briefly and then stir-fry until it changes color and is nearly cooked. (Stir-fry in two batches if necessary). Remove and drain on paper towels.

Wipe the wok clean with a paper towel and add about 2 TB more oil. When the oil is hot, add the ginger and garlic and stir-fry until aromatic. Add the snow peas. Stir-fry briefly, and then add the red pepper, and finally the bean sprouts.

Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce in the middle. Turn up the heat, give the cornstarch/water mixture a quick re-stir and add it to the sauce, stirring quickly to thicken. Mix the sauce in with the vegetables.

Add the beef. Turn down the heat and simmer for a few minutes until everything is cooked through. Stir in the green onion. Serve hot over rice.

B-man :smiley:

Provencal Beef Slow Cooker Stew

Servings: 6
Preparation Time: 20 min
Cooking Time: 390 min


1 pound lean beef round, cut into 1-inch cubes (London Broil)
1 serving cooking spray (5 one-second sprays per serving)
1 small onion(s), chopped
2 cup mushroom(s), sliced
2 medium garlic clove(s), minced
2 large carrot(s), sliced (about 1 cup)
15 oz canned pinto beans, drained and rinsed
1 1/2 cup canned beef broth
14 1/2 oz canned crushed tomatoes, (about 1 1/2 cups)
1/2 tsp dried oregano, crushed
1/4 tsp dried thyme, crushed
1/2 tsp table salt
1/4 tsp black pepper
2 Tbsp thyme, fresh, or 2 whole sprigs, for garnish (optional)

Place beef in a 5-quart slow cooker. Coat a 12-inch nonstick skillet with cooking spray. Add onion, mushrooms and garlic. Sauté over medium-high heat 5 minutes, stirring occasionally. Add to slow cooker. Add carrots.

Place half of beans in slow cooker. Place remaining beans in blender. Add 1/2 cup of broth to blender and puree. Add mixture to slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker.

Cover and cook on high setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme. Yields about 2 cups per serving.

B-man :smiley:


Brown 1 lb lean ground beef in large soup pot
Add: chopped onion, 1 large (or more if you wish)
1 large clove of garlic minced
If you like green/red pepper, chop it up and add as well (quantity is your choice).
Once beef is cooked thoroughly, drain any grease
Add: 1 can of kidney beans (size of can may be determined by personal preference. It’s chili…you can’t overdue it).
1 large can of tomato sauce ///sorry I just eyeball this !
If you wish you could add a can of diced tomatos

Spices: 1 heaping tbsp. chili spice, add to your taste, the more you add, the hotter it gets !!!
1/2 tsp each salt and pepper
2 tsp. brown sugar

Cook the day before; the flavours will blend together overnight (or place all ingredients in a slow cooker on low heat for 5 to 6 hrs.)
Serve with fresh bread, corn chips or corn bread. Top with grated cheddar or monteray jack cheese, chopped green onion and sour cream.


B-man :smiley:

Beef Stroganoff



2 pounds beef tenderloin cut into bite sized pieces
1/4 cup flour
Salt and pepper to taste
1/4 cup butter
1 large onion, chopped
2 cups fresh mushrooms, sliced
2 cloves garlic, minced
1 Tbsp. Worcestershire sauce
1 14-oz. can beef broth
1 16-oz. (2 cups) container sour cream
1/4 cup dry red wine (optional)

Lightly coat tenderloin pieces with flour and salt and pepper. In a large saucepan, saute beef in butter with onions, mushrooms and garlic until meat is browned and onions and mushrooms are tender. Add Worcestershire sauce and beef broth and cook over medium heat for 10 - 15 minutes. Stir in sour cream and wine and heat for about 5 minutes. Serve over hot cooked noodles. Beef Stroganoff is real comfort food. The tender beef and gravy has a wonderful flavor that is traditionally served over noodles. Use the wide egg noodles rather than thin pasta-type noodles. If you don’t like noodles, then you can serve this dish over rice.

Fried Apples

As an unusal side dish to the Stroganoff, which of course, is optional.


1/4 cup butter
8 apples, peeled, cored and sliced
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1 Tbsp. lemon juice
1/4 cup sugar

Melt butter in saucepan and add remainder of ingredients. Simmer until apples are tender about 20 - 25 minutes.



1-1/2 lb. round steak tenderized
1/3 cup each Parmesan cheese and Italian bread crumbs
1 large egg, beaten
1/3 cup peanut oil
1 medium vidalia onion, finely chopped
1 (12-oz.) can tomato paste
4 cloves garlic, minced
1/2 tsp. each sugar and ground marjoram, crushed
1/4 tsp. ground black pepper
3 cups hot water
8 oz. mozzarella cheese, sliced

Preheat the oven to 350 degrees.

Cut steak into 3X1-in. slices. Combine Parmesan and bread crumbs in a shallow bowl and mix well. Dip steak in egg, coat with Parmesan mixture. Heat peanut oil in a large skillet. Cook steak until browned on both sides. Transfer steak to a 13X9-in. baking dish. Sauté onion and garlic in skillet until tender. Add tomato paste, salt, sugar, marjoram and black pepper to onion mixture and mix well. Stir in hot water gradually. Bring to a boil, stirring to deglaze skillet for 5 minutes. Pour three-fourth sauce over steak. Top with mozzarella cheese and the remaining sauce. Bake for 1 hour.

Serve with spaghetti or mashed potatoes and a large vegetable salad.


If there is any leftover steak I make sandwiches. split a hoagie rolls, toast them and stuff them with warmed up beef plus a little extra melted mozzarella cheese.

Where I live there is a restaurant that serves something like this over a huge baked potato and it is just too good for words. I have been looking for a clone recipe and this just might be it…will let you know if it works! YUM! TFS!

Beef Barbecue OR Sloppy Joe Sandwiches

Once or twice a year Mom used to make this by the Nesco roaster full to feed our entire grade school.

3 1/2 to 4 pounds ground beef
6 small tomatoes - chopped
1 stalk celery - chopped
1 1/2 medium onion - chopped fine
1 can tomato paste
salt and pepper to taste
1 1/2 cups water or beef stock
1/2 cup bottled chili sauce
2 cups ketchup
3 Tbsp prepared mustard
1/2 cup sugar
1/3 cup vinegar

Brown ground beef into crumbles. When all browned add tomatoes, celery, onion, tomato paste, salt and pepper, and water (or stock). Cook about 1/2 hour to make sure beef is completely cooked. Add chili sauce, ketchup, mustard, sugar and vinegar. Cook about 1/2 hour to make sure flavors combine and until you get the desired thickness. If too thick, add more water (or stock). If too thin, cook uncovered until it thickens. Makes at least 16 sandwiches.

Beef Dinner Pie

This is an old recipe I collected. It is odd, but good.

1/2 cup flour
1/2 tsp salt
1/2 tsp Baking Powder
1/4 cup Shortening
1/2 cup sour cream
1 egg - lightly beaten

1 pound ground beef
1/2 cup green bell pepper (or celery) - chopped
1 Tbsp mustard
2 tsp Worcestershire Sauce
1/4 cup onion - chopped fine
1/2 cup Ketchup
1 1/2 to 2 cups shredded cheese (American or Cheddar) - divided

Make the filling: Brown the beef and the green pepper (or celery) in a frying pan - drain - stir in all the rest of the filling ingredients except for 1 cup of cheese. Set aside.
Make the crust: Combine flour, salt and Baking Powder in a bowl. Cut in the shortening to make pea sized crumbs. Add sour cream and egg stirring until just blended - it should be slightly lumpy. Grease and flour a 9 inch pie pan. Spread the batter thinly on the bottom and thickly up the sides to within 1/4 inch of the rim. Spoon the filling into the prepared pie pan and bake in a preheated 425 degree oven for 18 to 28 minutes. Sprinkle the remaining 1 cup of cheese on top and broil until cheese is melted and bubbly