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Category: Beef

Instant Pot Dirty Rice

Instant Pot Dirty Rice

Instant Pot Dirty Rice

 

1 lb. lean ground beef

1 lb. ground sausage

1 cup yellow onions diced

3/4 cup green bell peppers diced

1/2 cup celery diced

1 Tbsp. creole seasoning

2 cups long grain white rice

2 cups chicken stock

4 thyme sprigs

2 bay leaves

1/4 cup green onions thinly sliced

2 Tbsp. parsley finely chopped

 

Using sauté setting – add beef and sausage to pot along with onions, peppers, celery, and creole seasoning. As the meat begins to brown, break up as much as possible and cook until meat is browned thoroughly. Add rice to pot, along with chicken stock, and mix well. Place thyme and bay leaves on top (so that you can easily remove them later). Lock lid and cook for 12 minutes at low pressure. Once cook time is complete, allow pressure to release naturally (will take about 10 minutes). Remove thyme sprigs and bay leaves, then mix. Finally, add green onions and parsley, then mix really well one last time.

Monster Mouth Pasta Shells

Monster Mouth Pasta Shells

 

1 tsp. vegetable oil

1 medium onion, chopped

4 slices bacon, chopped

1 pound ground beef

2 medium plum tomatoes, seeded and chopped

1/2 tsp. salt

1/4 tsp. black pepper

4 slices American cheese, chopped

1/2 package (12 ounces) jumbo pasta shells (about 18 shells), cooked and drained

baby carrots, olives, red bell pepper, small pickles and cheese slices for decoration

 

Preheat oven to 350 degrees. Lightly grease 13×9 inch baking dish.  Heat oil in large skillet over medium heat. Add onion and bacon. Cook until onion is tender. Add beef, then cook and stir about 5 minutes or until beef is no longer pink. Stir in tomatoes, cheese, salt and black pepper. Spoon mixture into cooked shells, then place in prepared baking dish.  Cut carrots into very thin strips. Cut small slit in each olive and poke one end of thin carrot strip into each olive for “eye.” Cut red bell pepper into fang shapes. Slice pickle lengthwise to make tongue shape. Cut cheese slice into zigzag pattern for teeth.  Bake 3 to 5 minutes or until hot and remove from oven.  Decorate as desired with olive and carrot eyes, bell pepper fangs, pickle tongue and cheese teeth. Serve immediately.

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

1 tablespoon oil optional.

1 pound flank steak cut into thin strips

2 teaspoons freshly grated ginger

1 tablespoon garlic

1/3 cup reduced sodium soy sauce

2/3 cup pineapple juice

1 teaspoon red pepper flakes

1/4 cup honey or brown sugar

2 tablespoons cornstarch

 

Prepare you flank steak by slicing against the grain into very thin strips (about 1/4-1/2 inch thick). If you want to sear your meat, turn your Instant Pot to sauté. Once it reads “HOT,” add in 1/2 -1 tablespoon oil and let heat for 1 minute. Add in beef and sauté until JUST browned. About 2 minutes. Mix together the soy sauce, pineapple juice, honey and seasonings and add to Instant Pot.  Put lid on Instant Pot and turn vent knob to the sealed position.  Hit manual (you will have to first turn the Instant Pot OFF from Sauté function) and then adjust the cook time by using the plus or minus buttons to 3 minutes.  After cook time has elapsed, let rest 5-10 minutes and then do a quick release.  Turn Instant Pot back to sauté. Make a cornstarch slurry by mixing cornstarch with 2 tablespoons water until fully combined. Add cornstarch slurry to pressure cooker and stir and boil for 2-3 minutes.  Turn off instant pot and serve Mongolian Beef with rice, cauliflower rice and top with scallions or sesame seeds if desired.

 

It is NOT necessary to sear your meat first. Instead, put flank steak with soy sauce, honey, pineapple juice, garlic, ginger and red pepper flakes in Instant Pot and cook on high for 8 minutes. Follow instructions for adding cornstarch slurry as written.

If you do not want to use honey, brown sugar can be substituted.

Pineapple juice is a great way to add sweetness to the dish naturally to cut back on the amount of added sugar.

If your flank steak is frozen in strips, increase cook time to 10 minutes.

Adjust amount of red pepper flakes based upon how much spice you like.

To cook rice while cooking the beef, follow these steps:

Saute the beef as directed. Add in all the ingredients for the Mongolian Sauce.

Insert a rack in the Instant Pot (right over the Mongolian Beef Mixture).

Place a 7 cup oven safe dish on top of the rack and put in 1 1/2 cups Jasmine rice and 1 1/2 cup water (or stock).

Close the instant pot and turn valve to sealed. Cook on high pressure for 3 minutes.

Let pressure release for 10 minutes and then open the Instant Pot.

Remove the rice and rack from the inner pot and proceed with thickening the Mongolian Beef with the cornstarch slurry as the recipe directs.

Taco Salad Casserole

Taco Salad Casserole

Taco Salad Casserole

 

1 pound ground beef

1/4 cup chopped onion

1/4 cup chopped green pepper

1 envelope taco seasoning

1/2 cup water

1 cup crushed tortilla chips

1 can (16 ounces) refried beans

1 cup shredded cheddar cheese

Toppings: Chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce

 

In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.

Dutch Oven Camp Chili

Dutch Oven Camp Chili

Dutch Oven Camp Chili

 

2 lb. hamburger

2 onions, diced

2 large cans of kidney or red beans, or a combination of both

2 cans cream of tomato soup, undiluted or 2 cans diced tomatoes

4 tsp. chili powder

2 tsp. garlic powder or two cloves of minced garlic

pepper to taste

grated Cheddar cheese (optional)

 

Brown meat and onions in pot. Drain off excess fat. Add beans, tomatoes or soup, chili powder, garlic and green pepper. Simmer together for about 20-30 minutes to one hour. Top with cheese. Serves 12.

Dutch Oven Beef & Bean Goulash

Dutch Oven Beef & Bean Goulash

Dutch Oven Beef & Bean Goulash

 

1 lb. hamburger

1 onion, chopped

1 green pepper, chopped

1 c. catsup

1 can kidney beans

1 c. elbow macaroni (cooked)

1 small can mushrooms or 6 oz. pkg fresh mushrooms

 

Brown hamburger in skillet with onions and green pepper, stirring until crumbly. Drain off excess fat. Add catsup, bean and mushroom mix together and cook for 10 minutes. Stir in macaroni and simmer for 15-20 minutes. Serves 6-8.

Dutch Oven Meaty Beans

Dutch Oven Meaty Beans

Dutch Oven Meaty Beans

 

1 lb. hamburger

5 cans pork and beans

1 c. catsup

1/4 c. prepared mustard

2 onions, chopped

1 cup barbecue sauce

1/2 c. packed brown sugar

1/4 c. pancake syrup

 

Brown meat and onions in pot (or Dutch oven), pour off excess fat. Mix in remaining ingredients and cook covered for approximately 46 minutes. Serves 10-12.

Cuban Beef Picadillo

Cuban Beef Picadillo

 

1 T. EVOO

3/4 C. diced Onion

1/2 C. diced Red Bell Pepper

1 1/2 tsp. minced Garlic

1 lb. Ground Beef

1 tsp. Cumin

1 tsp. Salt

1/4 tsp. Pepper

1/2 C. Tomato sauce

1/2 C. dry White Wine

10 Green Olives

1/4 C. Raisins

 

Heat oil in large skillet over medium high heat.  Add onion, pepper and garlic and cook for a few minutes, until onion softens.  Add ground beef and spices and cook until beef is no longer pink, breaking up meat with a spoon as it cooks.  Stir in tomato sauce, wine, olives and raisins.  Reduce heat to low and simmer uncovered for 5 to 8 minutes, or until sauce had thickened slightly.  Season with additional cumin, salt and pepper to taste.  Serve warm over white rice.

Ground Beef Layered Casserole

Ground Beef Layered Casserole

 

3 potatoes, peeled and sliced

3 carrots, peeled and sliced

1/2 cup uncooked rice

1 onion, sliced

1 pound ground beef or turkey

1 quart canned tomatoes

Salt and pepper to taste

1 T. brown sugar

 

Layer the ingredients as listed, ending with salt and pepper. If desired, sprinkle with brown sugar.  Bake at 300 degrees for 3 hours.

Homemade Hamburger Helper Mix (with Variations)

Homemade Hamburger Helper Mix (with Variations)

 

Homemade Hamburger Helper Mix

 

1 1/4 tsp. black pepper

1 T. garlic powder

2 T. dried parsley

1/3 cup instant onion

3 T. onion powder

1 T. salt

1 2/3 cup dry milk

3 1/2 T. beef bouillon

Mix this all up and store in a glass jar or other sealed container.

 

Use 1/2 cup for each pound of ground meat.

 

Basic recipe:

 

1 pound ground beef

1/2 cup of mix (above)

1 to 2 cups noodles (elbow macaroni for example)

1 1/2 to 3 cups water

flavorings

 

Brown and drain the ground beef. Stir in the dry mix, then add 2 cups hot water and 2 cups noodles. You can add more or less water and noodles, proportionately, depending on much you need to stretch that pound of beef. Bring to a boil, then turn down to a simmer, cover, and cook until noodles are tender, about 20 minutes.

 

Cheeseburger skillet: add 1 cup dehydrated cheese with the dry mix. Or cook as above, then stir in 2 cups grated Cheddar or Colby cheese before serving.

 

Stroganoff: add a bit of 1/2 tsp of onion powder and 1/2 tsp celery salt with the dry mix. Stir in a 1/2 cup fresh or canned mushrooms. After cooking noodles, stir in 1/4 cup sour cream just before serving.

 

Chili: Add one 14.5 oz can diced tomatoes, 1 T. chili powder.

 

Potato variation: Instead of macaroni, add 2-3 cups very thinly sliced potatoes. Simmer 20-30 minutes until potatoes are tender. Uncover and simmer until liquid has evaporated.

Caliente Pot Roast

Caliente Pot Roast

 

1 16- or 17-ounce package refrigerated cooked beef pot roast with juices

1-1/2 C. purchased sliced fresh mushrooms

1 8-ounce bottle picante sauce

1 14-1/2-ounce can reduced-sodium chicken broth

1 C. quick-cooking couscous

2 T. snipped fresh cilantro

Dairy sour cream (optional)

Chopped fresh tomato (optional)

Sliced avocado (optional)

Cilantro sprigs (optional)

 

Transfer liquid from pot roast package to a large skillet; add mushrooms and picante sauce. Cut pot roast into 1- to 1-1/2-inch cubes; add to skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Meanwhile, in a medium saucepan bring chicken broth to boiling; stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork; stir in snipped cilantro. Spoon pot roast mixture atop hot cooked couscous mixture. Serve with sour cream, tomato, and/or avocado and top with cilantro sprigs.

Garlic Balsamic Brown Sugar Steaks

Garlic Balsamic Brown Sugar Steaks

Garlic Balsamic Brown Sugar Steaks

 

2 T. butter

1 T. salad oil such as canola

2 cloves garlic, finely minced

2/3 C. dark brown sugar, packed

1/3 C. aged balsamic vinegar (*aged will be sweeter)

2 T. Worcestershire sauce

1 tsp. coarse ground black pepper

1/2 tsp. kosher salt

1/2 tsp. sriracha sauce

1/8 tsp. cajun seasoning

1/8 tsp. cayenne

two thick-cut New York Strip steaks, (beef tenderloins or other tender cuts would work well, too)

 

In small sauté pan, melt butter and oil over medium heat. Add garlic and sauté 1 minute.

Remove pan from heat, add rest of ingredients and stir until brown sugar has melted. Let cool completely. Pour into a ziplock baggie. Close baggie and chill. Add steaks and squish around so that the marinade sauce is coating both well on both sides. Seal baggie closed well, removing air in bag, and pop into the fridge to marinate for at least 2 hours or overnight making sure steaks are not stacked. Turn bag now and then to evenly marinate steaks. For rare to medium-rare steaks, heat grill to HIGH, place steaks onto HOT, oiled grates, and grill each side 4 – 6 minutes depending on thickness of steaks with lid OPEN. (*Ours were barely one inch thick and medium-rare after just 5 minutes. So, watch carefully). Let rest at least 5 minutes before cutting to let the juices settle. Really nice served with a simple baked potato, grilled asparagus, and a tossed garden salad with one of my homemade salad dressings! Enjoy!  If you want, you can bring the leftover marinade to a simmer, and thicken until a rich syrupy sauce for dipping, and serve with the steaks on the side or drizzle over the top. REALLY good!!

Creamy Mushroom Beef Chuck Roast

Creamy Mushroom Beef Chuck Roast

Creamy Mushroom Beef Chuck Roast

5 lb. chuck roast

1 T. olive oil

1 454 g package of white or cremini mushrooms

1 large yellow onion, chopped

one 1 oz. package dry onion soup mix

2 10.75 oz can of cream of mushroom soup

1 1/4 C. water

 

Pre-heat your oven to 400 °F.  Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster.  Place the mushrooms and onion around the chuck roast. Whisk together the soups and the water until as smooth as possible (it usually is chunky a bit, that’s ok!) Pour over the roast. Place the lid on top of the roaster/Dutch oven and place in the preheated oven. Cook for 20 minutes then turn down the oven to 325°F. Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork. Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

 

Slow Cooker Instructions

 

Heat a skillet over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the slow cooker.  Place the mushrooms and onion around the chuck roast. Whisk together the  soups and the water until as smooth as possible ( it usually is chunky a bit, that’s ok!) Pour over the roast and place the lid on the slow cooker. Cook for 8-10 hours on low until the roast pulls apart easily when touched with a fork. Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

Beef Loin with Tarragon Sauce

Beef Loin with Tarragon Sauce

2 Beef Top Loin Steak, cut 1” thick

1 C. Plain Yogurt

¼ C. Mayonnaise

¼ C. thinly sliced Scallions

¼ C. Apple Juice or Cider

1 T. snipped Fresh Parsley

1 ½ tsp. snipped fresh Tarragon

Salt and Pepper

 

Preheat Broiler. Cut steaks into 4 serving-size portions. Sprinkle with salt and pepper and place steaks on unheated rack of a broiler pan. Broil 3-4 inches from heat for 12-14 minutes for medium rare, turning once halfway through broiling. Meanwhile, for sauce, in a small bowl stir together yogurt, mayo, scallions, apple juice, parsley, tarragon and salt and pepper. Serve sauce with steak.

Cheesy Steak Bake

Cheesy Steak Bake

Cheesy Steak Bake

1 lb. steak tips

1 C. sharp cheddar cheese, grated

1 C. fontina cheese, grated

6 slices bacon, optional

2 white onions, thinly sliced

2 cloves garlic, minced

1/2 T. herbs de Provence

kosher salt and freshly ground pepper, to taste

Preheat oven to 375º F. If using, cook bacon to personal preference. (Don’t make it too crispy, as it will also be baked later.) In a large pan or skillet over high heat sear steak tips until browned on all sides. Transfer steak to a plate or bowl and drain off fat, leaving 1 T. in the skillet.

Reduce heat to medium-low heat and add sliced onion. Season with salt and pepper and sauté for 10-12 minutes, stirring occasionally, or until onions are softened, translucent and golden brown. Add minced garlic and cook for another 1-2 minutes, or until fragrant. Place steak tips in a large baking dish, add bacon strips (if using) and cover with caramelized onions and garlic.

Top with both cheeses and sprinkle with herbs de Provence. Place in oven and bake for 15-20 minutes, or until cheese is melted and bubbly and steak is cooked through. Remove from oven and serve hot.

Italian Wedding Salad

Italian Wedding Salad

 

6 ounces orzo pasta

chicken broth or water

32 frozen meatballs, thawed

1/2 C. Italian dressing

1 (6 ounce) jar marinated artichoke hearts, drained & chopped

1 (6 ounce) package baby spinach leaves

1/4 C. chopped walnuts, toasted

salt and pepper

grated parmesan cheese (to garnish)

 

Cook the orzo in the chicken broth or water as directed on package. Drain well. In a Dutch oven, combine the thawed meatballs and Italian dressing. Cook over medium heat to heat balls through. Stir in the drained orzo, chopped artichoke hearts, spinach leaves and toasted walnuts. Heat and stir until spinach is wilted. Season to taste with salt and pepper. Sprinkle with grated Parmesan cheese.

Creamy Beef Rigatoni Casserole

Creamy Beef Rigatoni Casserole

 

1 lb of Rigatoni Pasta

1 lb of ground beef

1 jar of seasoned spaghetti sauce

1 T. Parsley

1 C. sour cream

1 C. softened cream cheese

salt and pepper to taste

1 egg

1 T. olive oil

2 C. of shredded mozzarella cheese

 

Preheat oven to 375. Cook pasta according to directions on package or until al dente; drain. Brown beef in skillet. Cook over medium-high heat until evenly brown. Season with salt. Reduce heat to low, and simmer for 10 minutes. If you like, you may add onion or garlic if to suite your palette. In a bowl, mix together sour cream, egg and cream cheese. I prefer to use my Kitchen Aid because it makes it nice and fluffy. Stir in spaghetti sauce with the cheese mixture. (You will want to use as seasoned spaghetti sauce. I used a garlic, basil, oregano. If you are using a plain marinara, you can season it) Do not use mixed for this, hand stir. Add in 1 C. of the shredded mozzarella. Stir in ground beef. Mix together. Place pasta in casserole in dish. Mix cheese/sauce mixture in casserole dish with pasta. Sprinkle cheese on top and sprinkle parsley on top. Cook for 25-35 in preheated oven until cheese is bubbly.

ZBD Skirt Steak

ZBD Skirt Steak

ZBD Skirt Steak

 

1 tsp. olive oil

1 lb. skirt or flank steak

8 oz. sliced cremini mushrooms

1 shallot, minced

1 garlic clove, minced

1 tsp. flour

1/2 cup chicken stock

1/2 cup red wine

1 T. butter

 

Heat the olive oil in large cast-iron pan over medium heat. Season the steak on both sides with salt and pepper and place in the pan. Cook until nicely browned all over firm but yielding to the touch, about 4 minutes per side. Remove to a cutting board to let rest.  In the same pan, still set on medium-heat, add the mushrooms, cook for a minute or two until softened, then add shallot and garlic. Cook until the mushrooms are nicely browned, about 3 more minutes, then add the flour, stirring so it evenly coats the vegetables. Add the chicken stock and the red wine, whisking to prevent lumps from forming. Season with salt and pepper to taste. At the last moment, swirl in the butter. Slice steak and divide among four warm plate

Taco Mac

Taco Mac

1 lb. ground beef

1/2 onion, diced

1 T. chili powder

1 T. cumin

2 t. garlic powder

1 t. salt

1/2 lb. elbow macaroni

1 1/2 C. beef stock or broth

1 8 oz. can tomato sauce

1 14.5 oz. can crushed tomatoes

2 C. frozen corn

1 C. shredded cheese

 

Brown ground beef and onion. Drain. Stir in seasonings. Add noodles, stock, tomato sauce and crushed tomatoes to the skillet. Bring to a boil, reduce heat to low. Cover skillet and simmer, stirring occasionally, until noodles are tender, about 15 – 20 minutes. Stir in corn until heated through. Top with cheese and serve.

Biscuit-Topped Beef Casserole Recipe

Biscuit-Topped Beef Casserole Recipe

1/2 pound lean ground beef

1/4 C. chopped onion

1/2 C. water

1/2 C. tomato sauce

1/4 C. tomato paste

1/8 tsp. pepper

1 C. frozen mixed vegetables, thawed

1/2 C. shredded part-skim mozzarella cheese, divided

1 tube (6 ounces) refrigerated flaky buttermilk biscuits

1 tsp. butter, melted

1/4 tsp. dried oregano

 

In a small saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce, tomato paste and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.  Remove from the heat; stir in vegetables and 1/4 C. cheese. Transfer to a 1-qt. baking dish coated with cooking spray (dish will be full).  Separate each biscuit horizontally in half; arrange around edge of dish. Brush with butter; sprinkle with oregano. Sprinkle remaining cheese over beef filling.  Bake, uncovered, at 375° for 18-22 minutes or until heated through and biscuits are golden brown.

Cheeseburger Soup

Cheeseburger Soup

1/2 lb. ground beef

3/4 C. chopped onion

3/4 C. shredded carrots

3/4 C. diced celery

1 tsp. dried basil

1 tsp. dried parsley flakes

4 T. butter or margarine, divided

3 C. chicken broth

4 C. diced peeled potatoes

1/4 C. flour

8 oz. cheese, cubed or shredded

1-1/2 C. milk

3/4 tsp. salt

1/4 to 1/2 tsp. pepper

1/4 C. sour cream

 

In a 3-quart saucepan, brown beef; drain and set aside.  In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 T. butter until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil.  Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter.  Add flour; cook and stir for 3-5 minutes or until bubbly.  Add to soup; bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low.  Add cheese, milk, salt, and pepper; cook and stir until cheese melts.  Remove from the heat; blend in sour cream.  Makes 8 servings.

Pierogi Skillet Dinner

Pierogi Skillet Dinner

1 Tbsp. olive oil

1 lb. smoked sausage or Keilbasa

1 box of mini pierogies (I use the potato and cheese but use whatever your family likes)

2 cups of frozen mixed vegetables.

 

Cut the smoked sausage diagonally into 1/2 inch thick slices. Put a large pot of water on high to start it boiling. Once boiling add the frozen vegetables. Stir to prevent sticking. Make sure you don’t overcook the vegetables. You will be adding them to the skillet and they will continue to cook there. You’ll want to bring the water back to a boil so you can add the pierogies into the same water with the vegetables. Heat oil in a large non-stick skillet over medium high heat. Add smoked sausage to oil and cook until browned. While the sausage is browning, it should be time to add the pierogies to the vegetables and water. Be careful…these cook quick. As soon as the pierogies float, strain the vegetables and pierogies. Add the vegetables and pierogies to the skillet and continue to cook until the pierogies brown a little.

CrockPot Hickory Smoked Brisket

CrockPot Hickory Smoked Brisket

3-4 pounds beef brisket, or chuck roast

1 T – 1/2 cup hickory liquid smoke (sub Worcestershire sauce for some smoke if you like)

1/4 cup A-1 steak sauce

1 T celery salt (see note below, I’d stick with a 1/2T)

1/2 T garlic powder

1/2 t pepper

 

Use a 4 quart crockpot. I used a 6—if you only have a big guy, put a layer of foil down on top of the meat to create a smaller steaming space so your meat doesn’t dry out. Put the meat in your crockpot, add spices to all sides of it. Add A-1 and liquid smoke.  Cover and cook on low for 8-10 hours, or on high for 4-6. Slow and low is better, the meat will shred nicely when cooked for a long period of time. I cooked ours on low for 10 hours, then it was on warm for another 3.  Serve over mashed potatoes or polenta.

Bourbon Street Steak

Bourbon Street Steak

2 T. yellow onion, diced

1/2 cup bourbon

1/2 cup soy sauce

1/2 cup brown sugar

1/2 cup lemon juice

1 1/2 tsp. chopped garlic (about 2 cloves)

4 (10−ounce) New York strip steak

 

Mix onion, bourbon, soy sauce, brown sugar, lemon juice and garlic in a small bowl. Stir until sugar is dissolved. Place steaks in a shallow dish large enough for them to be in a single layer. Pour marinade over steaks. Cover and refrigerate for 4 to 8 hours. You may turn steaks occasionally. Remove steaks and discard marinade. Grill to desired doneness. Makes 4 steaks.

Garlic-Chile Flank Steak

Garlic-Chile Flank Steak

1 clove garlic, minced

2 T. white vinegar

1 T. canola oil

1 tsp. ground ancho chile pepper

1/2 tsp. dried oregano

1/2 tsp. ground cumin

1⁄8 tsp. salt

1/2 pound flank steak, trimmed of fat

 

Whisk garlic, vinegar, oil, ground chile, oregano, cumin and salt in a small bowl. Place steak in a shallow baking dish and pour marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.  Preheat grill to high heat. Oil the grill rack rack. Grill the steak until desired doneness, 5 to 6 minutes per side for medium. Transfer to a plate, cover with foil and let rest for 5 minutes. Slice the steak very thinly across the grain. Serve warm or chilled.

 

Yield: 2 servings

Calories: 282

Fat: 16g

Fiber: 0g

Tuscan Grilled Steak

Tuscan Grilled Steak

3 large cloves garlic, crushed

2 tsp. extra-virgin olive oil

1 flank steak, about 2 pounds

Salt and pepper

4 oz. (about 6 C.) arugula

 

In a small bowl, mash garlic and oil until a paste forms (you may also do this in the food processor). Pat steak dry with paper towel, then sprinkle with salt and pepper. Rub garlic paste over both sides of steak. let sit for 30 minutes.  Preheat grill to high heat. Grill steak 5 to 7 minutes, until medium-rare. To check, cut into meat with a knife and remove when meat is slightly less done than you want it to be. Transfer to cutting board; cover loosely with foil and let rest 10 minutes. Slice very thin, against the grain and at a slight angle.   Arrange arugula on platter. Top with steak slices. Drizzle with any accumulated platter juices. Serve immediately.

 

Yield: 6 servings

Calories: 280

Fat: 12g

Fiber: 0g

Red Wine Beef and Mushrooms

Red Wine Beef and Mushrooms

6 slices bacon, cut into 1/2-inch pieces

2 pound lean boneless beef stew meat

1 C. dry red wine

1 14 oz. can chicken broth

1 1/4 C. water

2 8 oz. packages fresh whole mushrooms, quartered

4 cloves garlic, chopped

1 tsp. dried thyme leaves

3/4 tsp. each salt and pepper

2 dried bay leaves

1/4 C. all-purpose flour

1 12 oz. package uncooked fettuccine

1 T. butter

1 15 oz. jar whole pearl onions in water, drained

2 T. sugar

 

In 6-quart Dutch oven, cook bacon until lightly browned. Remove bacon; set aside. Reserve 1 T. drippings in pan. Add beef; cook and stir until browned. Remove beef from Dutch oven. In same Dutch oven, heat wine to boiling. Add broth and 1 C. of the water; cook and stir 2 minutes. Stir in bacon, beef, mushrooms, garlic, thyme, salt, pepper and bay leaves. Over medium-low heat, cover and simmer about 1 hour, stirring occasionally, until beef is tender. Remove bay leaves. In small bowl, mix flour and remaining 1/4 C. water until smooth. Add to beef mixture; cook and stir about 1 minute or until sauce is slightly thickened. Cook fettuccine as directed on package. In 8-inch skillet, melt butter over medium-low heat. Stir in onions and sugar; cook about 15 minutes, stirring occasionally, until onions are lightly browned. Stir onion mixture into beef mixture. Serve over fettuccine; if desired sprinkle with parsley.

Easy Nacho Skillet Dinner

Easy Nacho Skillet Dinner

1 lb. ground turkey or beef

2 C. Progresso® red kidney beans, drained, rinsed (from 19-oz can)

1 (15-oz.) can tomato sauce

1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, undrained

1 tsp. chili powder

2 C. slightly broken tortilla chips

4 oz. (1 C.) shredded Cheddar cheese

 

In large skillet over medium-high heat, brown ground turkey or beef until thoroughly cooked; drain.  Stir in beans, tomato sauce, corn and chili powder. Reduce heat to low; simmer 10 minutes, stirring occasionally.  Sprinkle tortilla chips evenly over beef mixture; top with cheese. Cover; simmer 2 minutes or until cheese is melted.

Instant Pot French Dip

Instant Pot French Dip

Instant Pot French Dip

2.5 pound Chuck Roast

1 T. olive oil

1 tsp. kosher salt

1 tsp. black pepper

½ tsp. garlic powder

Au Jus Sauce

1/4 cup red wine optional

1/3 cup soy sauce

2 T. Worcestershire sauce

2 T. brown sugar

2 cups beef broth

2 T. dry minced onions

1/2 tsp. dried oregano

1/4 tsp. dried thyme

1 bay leaf

1 tsp. minced garlic

The Rest

1 onion sliced

6 soft rolls

1 T. butter melted

6 slices provolone cheese

Parsley for garnish

 

Take salt, pepper, and garlic powder and mix together in a small bowl, then cover the exterior of the chuck roast with the seasonings. Let sit to come to room temp, about 10-15 minutes. Put olive oil into Instant Pot pot and turn pot to Sauté. Using kitchen tongs, sear the roast on all sides in the pot, once all sides are seared, remove from pot and add onions in, keeping it on sauté. Sauté for 2-3 minutes until the onions become fragrant and start to soften. Add red wine to pot, and let it come to a simmer, use it to deglaze the pan, by scraping the brown bits off the bottom with a wooden spoon. If you don’t cook with wine, you can use beef stock in its place. Once you have scraped the brown bits off, add in the remaining sauce ingredients (soy sauce, Worcestershire sauce, brown sugar, beef broth, minced onions, dried oregano, dried thyme, bay leaf, and minced garlic). Return the chuck roast to the pot, and close the lid, make sure the pressure valve is set to “sealing”. Hit the meat/stew button, and set time for 100 minutes. Let cook. When pot is done, let it naturally depressurize for half an hour, then turn to “venting” to release any excess pressure. Remove roast from pot, and shred or slice. Strain liquid to make au jus for dipping.

Turn oven to broil, and, cut rolls, and brush inside with melted butter, broil for 2-3 minutes to toast them, lightly browned. Layer with meat and provolone cheese Return to broiler, and broil until cheese starts to melt (another 2-3 minutes) Serve with a side of au jus, and garnish with fresh parsley if desired. Notes: 100 minutes is not a typo, the roast could however be tender at a lesser time, but I have found this to be a fool-proof time for cooking so that no matter how marbled your roast is (or isn’t) or how tough the cut ends up being, you get fall apart tender. Be sure to scrape the bottom of the pan after you add the wine or broth to deglaze it so the pot does not read “burn “I used an Instant Pot -Lux that is 6 Quart size to make this recipe. Total cook time reflects the few minutes it takes to come to pressure as well as time for assembling sandwiches. It may be off by a few minutes.

One Pan Beef Roast with Root Vegetables

One Pan Beef Roast with Root Vegetables

One Pan Beef Roast with Root Vegetables

1 beef Bottom Round Roast (about 3 pounds)

1 tablespoon minced garlic

1 teaspoon salt, divided

1 teaspoon pepper, divided

6 cups peeled diced beets (1-inch), about 1-1/2 pounds

5 cups diced sweet potatoes (1-inch), about 1-1/2 pounds

1 tablespoon vegetable oil

 

Preheat oven to 325°F. Line large shallow baking pan with parchment paper. Combine garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper; press evenly onto all surfaces of beef Bottom Round Roast. Place roast in pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not in fat. Place beets and sweet potatoes in large bowl. Add oil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; toss to coat. Arrange vegetables around roast. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) If vegetables are not tender, return to oven and roast until tender. Carve roast into thin slices; season as desired. Serve with roasted vegetables.

Surf and Turf Foil Packs

Surf and Turf Foil Packs

Surf and Turf Foil Packs

1/2 lb. sirloin steak, cut into 1″ cubes

1/2 lb. shrimp, cleaned and deveined

2 ears corn, each cut crosswise into 4 pieces

1 c. grape tomatoes

1 small red onion, cut into thick slices

1 lime, sliced into wedges

2 garlic cloves, thinly sliced

1 T. Old Bay Seasoning

1 T. fresh thyme leaves

1 tsp. cumin

Freshly cracked black pepper

1 T. freshly chopped parsley, for garnish

Lime wedges, for garnish

 

Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long.  Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.  Fold the foil packets crosswise over the mixture to completely cover the food. Roll the top and bottom edges to seal them closed.  Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges.

Beef Taco & Cheese Pockets

Beef Taco & Cheese Pockets

1 C. refrigerated fully-cooked taco sauce with seasoned ground beef

1 C. frozen vegetable mixture, such as broccoli, corn and red peppers

3/4 C. shredded Mexican cheese blend or Cheddar cheese

1 package (17.3 oz.) refrigerated grand biscuit dough

Cooking spray

All-purpose flour

 

PLACE an oven rack in the center of the oven. HEAT oven to 375°F.   PLACE the taco sauce with beef, vegetable mixture and cheese in a medium bowl. STIR with a fork to mix well.   SPRAY a large baking sheet with cooking spray to coat it lightly.   Adult help needed: OPEN the biscuit dough package following the label directions. (Note: Package may make a loud pop when opened.)   SPRINKLE a wooden board or clean countertop with flour to coat lightly. PLACE 1 biscuit on the floured board.   RUB a rolling pin with flour to coat lightly. ROLL biscuit with rolling pin as follows: START at the center of the biscuit and roll out to the top edge. REPEAT strokes, rolling back and forth from the center out, until you have a 7 x 4-1/2-inch oval piece of dough.   PLACE a heaping 1/4 C. of the beef mixture on one side of the dough oval. FOLD the other side of the dough over the filling to cover it.   PLACE the pocket on the baking sheet. FIRMLY PRESS the edges of the dough together with the tips of the tines of a fork to seal the dough.   REPEAT steps 6 through 8 to make a total of 8 pockets.   Adult help needed: Place baking sheet on the rack in the center of 375°F oven. BAKE 13 to 15 minutes or until dough is golden. .  Adult help needed: Careful! Baking sheet will be very hot. Using pot holders, REMOVE the baking sheet from the oven and PLACE it on a wire rack. Using pot holders, carefully REMOVE the pockets from the baking sheet with a metal spatula to serve. Careful! Filling will be very hot.

Easy Stromboli

Easy Stromboli

1/2 lb. lean ground beef

1 (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust

1/4 C. pizza sauce

4 oz. (1 C.) shredded mozzarella cheese

1/4 C. chopped green and/or red bell pepper, if desired

1/4 tsp. dried Italian seasoning

 

Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.    Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12×8-inch rectangle.    Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.    Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Easy Cheesy Beef and Bow-Ties

Easy Cheesy Beef and Bow-Ties

2 1/2 C. uncooked bow-tie (farfalle) pasta (6 oz) 

1 lb lean (at least 80%) ground beef

1/2 C. chopped green onions (8 medium)

1 can (10 3/4 oz) condensed Cheddar cheese soup

1 C. Old El Paso® Thick ‘n Chunky salsa

1 1/2 C. shredded Cheddar-American cheese blend (6 oz)

 

Cook and drain pasta as directed on package. Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.  Reserve 2 T. onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.  Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cook just until melted. Sprinkle with reserved 2 T. onions.

Ground Beef Reuben Melts

Ground Beef Reuben Melts

1 lb. ground beef

1/4 C. onion, chopped

1 tsp. garlic, minced

1 C. sauerkraut

6 slices rye bread, toasted

1/2 C. thousand island dressing

 

In medium skillet, combine ground beef, onion and garlic. Cook over medium-high heat 8 to 10 minutes or until beef is thoroughly cooked and onion is tender. Drain. Meanwhile, in a small saucepan, heat sauerkraut. Drain. Arrange toasted slices of bread on broiler pan. Add salad dressing to beef mixture; mix well. Spoon beef mixture evenly onto bread slices. Top each with sauerkraut mixture and Swiss cheese. Broil sandwiches 4 to 6 inches from heat for 3 to 4 minutes or until cheese is melted and bubbly.

Philly Cheese Steak Crescent Pizza

Philly Cheese Steak Crescent Pizza

1 (8- oz.) can Pillsbury Refrigerated Crescent Dinner Rolls

8 oz. thinly sliced cooked roast beef (from deli)

1 T. purchased Italian salad dressing

4 oz. (1 C.) shredded mozzarella cheese

2 T. olive or vegetable oil

1 C. coarsely chopped or thinly sliced green bell pepper

1 C. coarsely chopped or thinly sliced onions

½ tsp. beef-flavor instant bouillon

 

Heat oven to 375º F. Unroll dough in ungreased 13×9-inch pan. Press over bottom and ½ inch up sides. Firmly press perforations to seal. Wrap beef tightly in foil. Place both crescent dough and beef in oven. Bake at 375º F. for 10 minutes or until crust is light golden brown. Arrange warm beef over partially baked crust. Brush with salad dressing. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until edges of crust are golden brown and cheese is melted. Meanwhile, heat oil in medium skillet over medium heat until hot. Add bell pepper, onions and bouillon; cook and stir 3 to 5 minutes or until vegetables are tender, stirring frequently. Spoon cooked vegetables over melted cheese.

Cheddar Burger Veggie Packets

Cheddar Burger Veggie Packets

1-1/2 C. baby carrots

1 lb. extra-lean ground beef

1 C. shredded Cheddar cheese

1 T. Worcestershire sauce

1/4 C. minced onion

2 T. steak sauce

1/2 tsp. seasoned salt

1/8 tsp. pepper

2 summer squash, sliced

2 medium potatoes, thinly sliced

1 pint cherry tomatoes

1 green bell pepper, chopped

1/4 tsp. seasoned salt

1/8 tsp. pepper

 

Prepare and heat grill. Spray nonstick cooking spray on half of one side of four 18×12″ sheets of heavy duty aluminum foil. Bring a small pot of water to a boil, and cook carrots for 3 minutes.  Mix beef, cheddar cheese, Worcestershire sauce, minced onion, steak sauce, 1/2 tsp. seasoned salt and 1/8 tsp. pepper in medium bowl. Form into 4 patties, each about 1″ thick.  Place potatoes on prepared side of foil sheets. Top with beef patty, drained carrots, summer squash slices, tomatoes, and green bell pepper. Sprinkle with 1/4 tsp. seasoned salt and 1/8 tsp. pepper and top each with a tablespoon of steak sauce.  Fold foil over food so edges meet and fold to seal, making a 1/2″ fold; fold again. Make sure to allow space on sides for expansion; don’t fold the foil tightly around the food.  Grill packets 6″ from medium coals for about 20-25 minutes, rearranging and turning often, or until potatoes are tender and beef is thoroughly cooked.  You can also bake the packets in a preheated 450 degrees F oven for 20-30 minutes until done. 4 servings

French Dip Burgers

French Dip Burgers

1 C. water

1 (1-oz.) pkg. dry onion soup mix

2 T. water

1 lb. lean ground beef

8 (½-inch-thick) diagonal slices French bread

 

 

In small saucepan, combine 1 C. water and 2 T. of the soup mix. Bring to a boil. Reduce heat to low; simmer while preparing burgers. In medium bowl, combine 2 T. water and the remaining soup mix; mix well. Add ground beef; mix well. Shape mixture into 4 oval-shaped patties, ½ inch thick. Place patties on broiler pan. Broil 4 to 6 inches from heat for 10 to 13 minutes or until patties are thoroughly cooked, turning once. During last 1 to 2 minutes of broiling, place bread slices on broiler pan; broil until lightly toasted, turning once. Place each patty between 2 slices of toasted bread. Serve with hot onion broth for dipping.

Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles

Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles

Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles

1 1/4 lb (650g) lean ground beef

5 garlic cloves, minced

1/2 C. chopped fresh parsley, divided

1 tsp. crumbled beef bouillon cube

Crushed red chili pepper flakes, optional

1 T. steak seasoning (we used Mc Cormick’s Grill Mates Hamburger)

4 medium zucchini, spiralized or julienned

4 cheese slices (cheddar, mozzarella, provolone…)

2+2 T. butter

1 T. hot sauce (we used Sriracha)

Salt and fresh cracked pepper

1 tsp. Italian seasoning

Juice of 1/2 lemon + lemon slices, for garnish

 

To make the cheesy garlic burgers with lemon butter zucchini noodles: Add ground beef to a medium bowl, breaking it up as you do. Sprinkle with steak seasoning, red chili pepper flakes, fresh cracked black pepper, half of the minced garlic, bouillon cube, and parsley. Mix with a fork or by hand until the ingredients are just combined. Divide the seasoned ground beef into 8 even portions and form into round patties (you can use a ring mold). Top half of beef patties with a slice of cheese and arrange another beef puck on top to make the “sandwich”. Melt 2 T. butter in a large skillet over medium-high heat. Cook the beef patties 5 to 6 minutes on each side, depending on the desired doneness. While cooking, baste the beef with the mix of butter and juices. Remove to a clean plate and set aside. In the same skillet melt 2 T. butter; then add remaining garlic, lemon juice, hot sauce, Italian seasoning, and red pepper flakes. Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini renders too much water. Push zucchini on one side of the skillet and add the beef patties back to the pan and reheat for a minute or two. Serve the cheesy garlic burgers with lemon butter zucchini noodles immediately with a lemon slice on the side. Enjoy!  Notes:  Zucchini tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking.

Time-saving Taco Bake

Time-saving Taco Bake

Time-saving Taco Bake

1 lb. lean ground beef

1 bell pepper, cut lengthwise into thin strips and then halved

1/2 C. chopped onions

1 (11-oz.) can yellow and white corn

1 small can chopped green chiles

1 (1.25) pkg taco seasoning mix

1 (8-oz.) jar taco sauce

3 C. coarsely crushed tortilla chips

2 C. shredded Mexican blend cheese

To serve on side: sour cream, diced tomatoes, shredded iceberg lettuce, lime slices and guacamole

 

Cook ground beef in 12-inch skillet over medium high heat until thoroughly cooked, stirring frequently. Drain. Add pepper, onions, corn, chiles and taco seasoning to the beef and stir to mix well. Cook 3 to 5 minutes or until vegetables are tender, stirring often. Stir in taco sauce. Remove from heat. Spoon half of the mixture evenly into a lightly greased 2 quart baking dish. Cover with 2 C. of the chips. Sprinkle 3/4 C. of cheese over the chips. Spoon remaining half of beef mixture evenly over the cheese. Sprinkle with 1 C. cheese and top evenly with remaining C. of chips. Spray non-shiny side of a sheet of foil with nonstick cooking spray and place, sprayed side down, over baking dish. (If you are making this ahead of time, refrigerate covered casserole for up to 24 hours.) Bake covered in a preheated 375-degree oven for about 20 minutes (if it has been refrigerated cook for 30 minutes). Remove from oven and immediately sprinkle 1/4 C. cheese over the top.