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Category: Beef

Peppercorn Beef Tenderloin

Peppercorn Beef Tenderloin

1 (4-pound) beef tenderloinPeppercorn Beef Tenderloin
1/2 C. Low-sodium soy sauce, divided
2 tsp. Freshly Ground pink peppercorns
2 tsp. Freshly Ground green peppercorns
2 tsp. Freshly Ground black peppercorns
2 tsp. Ground Ginger
1-1/2 tsp. Ground Cardamom
8 Cloves Garlic, minced
Vegetable Cooking Spray
Curly Endive (optional)
Orange Rind Strips (optional)

Trim fat from tenderloin. Combine 2 T. soy sauce and next 6 ingredients; stir well. Rub tenderloin with soy sauce mixture. Combine tenderloin and remaining 1/4 cup plus 2 T. soy sauce in a large zip-top heavy duty plastic bag. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally. Remove tenderloin from bag, reserving marinade. Fold under 3 to 4 inches of small end. Place tenderloin on a broiler rack coated with cooking spray; place rack on a broiler pan. Insert meat thermometer into thickest portion of tenderloin. Bake at 425 deg for 45 minutes or until meat thermometer registers 140 deg (rare) or 160 deg (medium), basting tenderloin frequently with reserved marinade. Place tenderloin on a large serving platter, and let stand 10 minutes before slicing. Garnish with curly endive and orange rind strips, if desired. Yield: 14 servings (serving size: 3 ounces).

Mini Meatloaf Pepper Rings

Mini Meatloaf Pepper Rings

mini meatloaf pepper rings4 large bell peppers (red, yellow, or orange)
2 lbs. lean ground beef
1½ tsp. creole seasoning
¼ cup Italian bread crumbs
1 egg
¼ cup shredded Parmesan
A pinch crushed red pepper flakes
3 cloves garlic, finely chopped
1 T. olive oil
1 T. fresh chopped parsley
1 cup shredded Italian cheese blend
1 28 oz. can crushed tomatoes

Prepare peppers by slicing off a little of the top and bottom of each pepper. Do not discard these. Cut out ribs and seeds. Slice into 3 thick rings and place on a sheet pan lined with parchment for easy clean up. Dice up remaining parts of peppers to use in meat mixture.
Prepare meatloaf mix: Mix ground beef with seasoning, bread crumbs, egg, Parmesan, red pepper flakes, garlic, and remaining diced peppers until combined. Stuff each pepper with meat mixture leaving a dome of the mixture on top of each pepper. Heat olive oil in a large oven-safe pot over medium-high heat. (If you do not have an oven-safe pot, you will just transfer them into a casserole dish to bake later). Brown each stuffed pepper ring for about 4 to 5 minutes on each side. You may need to do this in 2 batches depending on the size of your pot. Once, browned on each side, pour crushed tomatoes over the stuffed pepper rings. (Transfer to casserole dish before topping with crushed tomatoes if you do not have an oven-safe pot. Bake at 350 degrees for 35 to 45 minutes. Top with cheese and bake for 5 more minutes. Top with fresh parsley and serve.

Provencal Skillet Supper

Provencal Skillet Supper

1 lb. Lean Ground lamb or beef
1 md. Onion, chopped
1 Garlic Clove, minced
10oz. Linguine, broken into 11/2” lengths
1 (28oz.) Can Italian peeled Tomatoes with their Juice
2 md. Zucchini, sliced in 1/4” Rounds
1 C. Tomato Sauce
1/2 tsp. Dried Basil
1/2 tsp. Dried Thyme
1/2 tsp. Dried Rosemary, crumbled
1/4 tsp. Each Salt & Pepper
1/2 C. Pitted Black Olives, chopped
Grated Parmesan Cheese

In non-reactive skillet cook lamb, onion, and garlic over medium-high heat, stirring often to break up lumps of meat, until meat is no longer pink. Drain off excess fat. Stir in linguine, tomatoes & juice, spices, and 11/2 C. water. Bring to a simmer, reduce heat to low, and cover. Cook, stirring often to avoid scorching, until linguine is tender, about 25 minutes. Sprinkle with olives and Parmesan cheese.

Ranch Round Steak

Ranch Round Steak

3 lb. beef round tip steaks, 1/2′ thick, and then cut into serving pieces.
1/4 C. flour
2 tsp. dry mustard
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 C. shortening
1/2 C. water
1 T. Worcestershire sauce

Trim excess fat from meat; slash edges to prevent curling. Combine flour, dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour mixture. In skillet, brown meat, half at a time, on both sides in hot shortening. Push meat to one side; stir in reserved flour mixture. Combine water and Worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for 1 to 1 1/4 hours or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravy over meat and serve.

Skirt Steak with Rosemary, Black Pepper & Balsamic Vinegar

Skirt Steak with Rosemary, Black Pepper & Balsamic Vinegar

1 lb. Skirt Steak, trimmed and cut into four portions 1skirt steak
4 1/2 tsp. Finely chopped fresh rosemary
1 1/2 tsp. Finely crushed black peppercorns
¾ tsp. Salt
2 tsp. Vegetable oil
1/2 C. Balsamic vinegar
8 oz. Arugula, tough stems removed, leaves washed and dried

Cover the steaks with plastic wrap and gently lb. them 1/4 inch thick with the flat side of a meat mallet. Combine the rosemary, pepper, and salt, and press it onto the skirt steaks. Coat a large skillet with the oil and set it over high heat. When the oil is just barely smoking, add the meat, lower the heat slightly, and sear the steaks (in batches if necessary) for 2 to 3 min. on each side for medium rare. The steaks should be very rosy pink. Transfer the meat to a cutting board and tent with foil. With tongs or a spoon, pick any blackened bits out of the pan and discard. Lower the heat to medium and add the vinegar–it will bubble furiously, and the fumes will be sharp at first. Raise the heat and bring the vinegar to a boil. Continue boiling, stirring and rubbing with a wooden spoon to dislodge any brown bits stuck to the pan, until the vinegar is reduced to about 3 T., about 5 min. Stir in any juices collected from the meat. Cut the steaks into 1/4-inch-thick slices. Divide the Arugula among four plates and arrange the meat slices on top. Spoon the sauce over the meat and the greens and serve.

Spicy Beef Noodles

Spicy Beef Noodles

1 1/2 lb. thinly sliced beef
1 T. vegetable oil
1 medium red onion, julienne
4 cloves garlic, chopped
1 T. chopped ginger
1 C. sliced shitakie mushrooms
2 carrots julienne
6 baby bokchoy, cut in half or 1 medium head, julienne
1/2 lb. cooked chinese noodles or thin cut paste such as spagattini
6 C. beef or chicken stock
1 T. oyster sauce
2 tsp. chili paste
2 tsp. sesame oil
1 tsp. orange juice concentrate
soy sauce to taste
2 T. toasted sesame seeds for garnish

Slice the beef thinly and set aside. Heat a large wok or stock pot with the oil until smoking hot. Add the onions, garlic, and ginger and suate until you can smell the aroma. Keep the mixture moving by mixing so that it does not burn. Add mushrooms and carrots and cook until carrots are crisp tender about 3 minutes. Add the bok choy and the steak and cook just until the bok choy begins to wilt 2 minutes about. Add noodles and stock and bring up to a boil. Reduce heat to medium and simmer. Add oyster sauce, chili paste, sesame oil, orange juice concentrate and soy sauce. Simmer for about 2-3 minutes to bring out the flavors. Serve in large bowls and top with toasted sesame seeds.

Steak Diane

Steak Diane

steak-diane-horz-a-16001 1/2 pounds top sirloin steak, cut 1/2-inch thick
Lawry’s Seasoned Salt to taste
Lawry’s Seasoned Pepper to taste
2 T. butter
1/2 tsp. dry mustard
1/4 cup chopped green onion
2 T. butter
1 T. Worcestershire sauce
3 T. dry Sherry wine
1/4 tsp. Lawry’s Garlic Powder with Parsley
1 T. chopped parsley

Cut steak into 4 serving portions and pound to 1/4-inch thickness. Sprinkle lightly with Seasoned Salt and Seasoned Pepper. In large heavy skillet, melt 2 T. butter and stir in mustard. Add onion and as many steaks as will fit in pan. Quickly brown and transfer to heated platter. Repeat with remaining steaks. To pan juices, add remaining 2 T. butter, Worcestershire sauce, Sherry and Garlic Powder with Parsley. Cook over high heat until slightly thick. Stir in parsley and pour sauce over steaks.

Steak Au Poivre

Steak Au Poivre

steak au poivre2 T. peppercorns, plus 1 tsp. for garnish
2-inch thick beef tenderloin steaks
2 T. butter
Salt
4 T. shallots
Cognac
1/4 C. cream

Preheat oven to 375 degrees. Using the bottom of small skillet smash peppercorns. Press crushed peppercorns into steak until completely covered. Let sit for 30 minutes. Melt butter in a cast iron pan over medium heat. Season steak with salt and place in pan. Cook until dark brown on one side, flip, and cook on other side, approximately 3 minutes per side. Place steak in baking dish and finish in oven to desired degree of doneness, about 3 minutes. Melt butter in skillet and add shallots. Add a splash of cognac, cream and 1 tsp. crushed peppercorns. Bring to boil and reduce sauce. Serve steak topped with sauce.

Stir-Fried Orange Beef

Stir-Fried Orange Beef

1 lb. lean Sirloin Steak, cut into thin strips
Juice of an Orange
Zest of an Orange, grated
1 T. Soy Sauce
1 tsp. Cornstarch
1-inch piece of fresh Ginger Root, peeled and finely chopped
2 tsp. Sesame Oil
1 large Carrot, julienne
2 Scallions or Green Onions, thinly sliced
3 to 4 cups cooked Rice Noodles or boiled White Rice to serve

Place the beef strips in a small bowl with the grated orange rind (zest) and orange juice. (You’ll get the most juice out of your orange if you roll it a few times on the counter, before squeezing.) Cover and marinate for at least a half-hour, stirring from time to time. White Rice that will be served as a base for your stir-fried orange beef. Drain the marinade from the meat and reserve. Mix the meat with the soy sauce, cornstarch, and ginger. Heat the sesame oil in a wok or heavy skillet over medium-high heat. When the oil is hot, add the beef strips and stir-fry for about a minute, or until they are lightly colored. Add the julienne carrot and stir-fry for another 3 minutes. Stir the sliced scallions into the mixture in the wok and cover with the reserved orange marinade. Cook over medium heat until the sauce is boiling and begins to get thick and glossy. Serve the stir-fried beef immediately over a bed of rice noodles or cooked white rice on a serving platter. Offer soy sauce on the side for additional seasoning.

Stuffed Cabbage

Stuffed Cabbage

2 lb. Ground Beef (lean)
2 C. Minute Rice
1 Egg
Onion
Salt and Pepper
Large Head Cabbage
Large Can Tomato Juice

Cut core out of cabbage. Place head in large pot with a little water in the bottom. Cover and steam for a little bit. Carefully pull off outer cabbage leaf. Continue until all large leaves are removed. Cut up remaining cabbage and line bottom of pot. Mix burger, rice and spices. Place small amount of burger mixture into each leaf and fold/roll up, placing in pan, seam side down – largest rolls in bottom. Pour juice over top and cook slowly with lid on about 1 hour. Remove lid and cook further to condense cooking juices.

Swedish Meatballs

Swedish Meatballs

1 Beaten Eggswedish meatballs
2 1/4 C. Milk
¾ C. Soft Bread Crumbs
1/2 C. Finely Chopped Onion
1/4 C. Snipped Parsley
1/4 tsp. Pepper
1/8 tsp. Nutmeg
1/2 lb. Ground Beef
1/2 lb. Ground Pork or Lamb
1 T. Butter
2 T. Flour
2 tsp. Beef Bullion
1/8 tsp. Pepper
2-3 C. Cooked Noodles

parsley to garnish, if desired

I bowl, combine egg, 1/4 C. milk, bread crumbs, onion, parsley, and 1/4 tsp. pepper, and nutmeg. Add meat, mix well. Shape into 30 meatballs. Cook half at a time in a skillet with melted butter – about 10 minutes, or until no pink remains. Continue turning to brown evenly throughout cooking time. Remove from pan, reserve 2 T. drippings. Drain meatballs on paper towels. Stir flour, bullion, pepper into reserved rippings. Add remaining milk. Cook and stir until thickened. Add meatballs back to skillet. Heat through. Serve with noodles.

Taco Bake

Taco Bake

1 lb. ground beef
1 onion, chopped
¾ C. water
1 package (1 3/4 ounces) taco seasoning
1 (15 ounce) can tomato sauce OR 2 cans (8 ounce each) tomato sauce
1 package (8 ounce) shell macaroni, uncooked
1 can (4 ounce) mild chopped green chilies
2 C. mild shredded cheese

In a skillet, brown ground beef and onions, drain fat. Add the water, taco seasoning and tomato sauce; mix. Simmer for 20 minutes. Transfer to crock pot. Stir in macaroni and chopped green chilies. Cover and cook on Low for 6 – 8 hours or on High for 3 – 4 hours. In the last 30 minutes of cooking top with shredded cheddar cheese. Serves 6 to 8

Three Pepper Beef Kabobs

Three Pepper Beef Kabobs

beef kabobs1 pound boneless beef top sirloin steak, cut 1 inch thick
2 T. vegetable oil
1 T. fresh lemon juice
1 T. water
2 tsp. Dijon mustard
1 tsp. honey
1/2 tsp. dried oregano leaves
1/4 tsp. Pepper
1 green bell pepper, or red or yellow pepper, cut into 1-inch pieces
8 large mushrooms

Cut beef steak into 1-inch pieces. Whisk together oil, lemon juice, water, mustard, honey, oregano and pepper in large bowl; add beef, bell pepper and mushrooms, stirring to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch skewers. Place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for rare to medium, turning occasionally. Season with salt, if desired. Note: Beef kabobs may also be grilled. Place on grid over medium coals. Grill 8 to 11 minutes.

Weeknight Chili

Weeknight Chili

beef-and-bean-chili-9331 lb. Lean Ground Beef or ground turkey
1 can (15 ounces) Red Kidney Beans, undrained
1 can (8 ounces) Tomato Sauce
1 T. White vinegar
2 T. Chili Powder
2 T. Minced Onion
1 tsp. Sugar (optional)
1/4 tsp. Garlic Salt
Sliced scallions and dairy sour cream to serve, if desired
Shredded Cheddar Cheese to garnish

Cook meat in 3-quart saucepan over medium-high heat 4 to 5 minutes or until no longer pink, stirring constantly. Drain off excess fat. Stir in beans, tomato sauce, vinegar, chili powder, minced onion, sugar if using, and garlic salt. Heat just to boil, reduce heat immediately, cover, and simmer 20 minutes, stirring occasionally. Serve topped with sliced scallions and dairy sour cream. Garnish with shredded Cheddar cheese.

10 Minute Beef Stir Fry

10 Minute Beef Stir Fry

1 lb. beef flank
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
3 tsp. hot chili oil
2 cloves garlic; crushed
8 ounces frozen broccoli
8 ounces frozen carrot slices
¾ C. water
1/4 C. creamy peanut butter

Cut beef crosswise (against the grain) (partially freeze meat to get very thin slices); sprinkle with the salt and pepper. In a nonstick skillet over medium-high heat, heat 2 tsp. oil; add beef; cook and stir 2 to 3 minutes until browned. Using slotted spoon, remove beef to plate. In same skillet over medium-high heat, heat remaining 1 tsp. oil; add garlic; cook and stir 30 to 60 seconds. Add frozen vegetables, 1/4 C. water, and remaining 1/4 tsp. each salt and pepper; cook, covered, 3 minutes until tender. Meanwhile, in small bowl stir peanut butter and remaining 1/2 C. water to blend; add to skillet along with beef and any accumulated juices. Cook, stirring 1 to 2 minutes longer until heated through and coated with sauce. Use 3 tsp. vegetable oil for hot chili oil for a milder taste.

One Pot 5 Ingredient Beef Stew

One Pot 5 Ingredient Beef Stew

1 ½ lb. Beef Chuckstew
¼ C. Flour
2 14.5oz. cans Diced Tomatoes with Chiles
¾ lb. New Potatoes, halved
Frozen Peas and Carrots
Salt & Pepper

Toss chuck with flour in crock pot. Add canned tomatoes and potatoes. Cook on high for 5 hours. Add 8 ounces frozen peas and carrots, stir in it. Cover and let it sit another 5 minutes and then serve.

Sheet Pan Suppers: Rib Eye with Horseradish Butter and Root Vegetables

Sheet Pan Suppers: Rib Eye with Horseradish Butter and Root Vegetables

she-steakandceleryroot-004d-med109135_sq1 large head celery root, peeled, halved, and cut into 1/4-inch wedges
2 large carrots, thinly sliced (about ¼”)
2 boneless rib eyes (1 pound each; 1 1/4 inches thick), excess fat trimmed
Salt and pepper
1 tablespoon unsalted butter, room temperature
2 teaspoons prepared horseradish
1 teaspoon Dijon mustard
1/4 cup sliced fresh chives

Heat broiler, with rack 8 inches from heat. On a rimmed baking sheet, toss celery root and carrots with oil and arrange in an even layer. Pat steaks dry and add to sheet; season vegetables and steaks with salt and pepper. Broil until vegetables are tender and steaks are browned, 8 to 10 minutes, flipping vegetables halfway through. Tent steaks with foil and let rest 10 minutes. Stir together butter, horseradish, and mustard; season with salt and pepper and spread on steaks. Sprinkle with chives to serve.

Sheet Pan Suppers: Mini Meatloaves with Green Beans & Potatoes

Sheet Pan Suppers: Mini Meatloaves with Green Beans & Potatoes

loaves1/2 teaspoon paprika
1/2 teaspoon garlic powder, divided
3/4 teaspoon salt, divided
3/4 teaspoon ground pepper, divided
1 pound Yukon Gold or red potatoes, scrubbed and cut into 1-inch wedges
2 tablespoons extra-virgin olive oil, divided
1 pound lean (90% or leaner) ground beef
1 large egg, lightly beaten
1/4 cup finely chopped onion
1/4 cup Italian-seasoned panko breadcrumbs
3 tablespoons ketchup, divided
1 tablespoon Worcestershire sauce
1 pound green beans, trimmed

Position racks in upper and lower thirds of oven; preheat to 425°F. Coat 2 large rimmed baking sheets with cooking spray. Combine paprika and 1/4 teaspoon each garlic powder, salt and pepper in a large bowl. Add potatoes and toss to coat. Drizzle with 1 tablespoon oil, toss again, then spread the potatoes in a single layer on one of the prepared baking sheets. (Reserve the bowl.) Place on the lower rack to roast for 10 minutes. Meanwhile, combine beef, egg, onion, breadcrumbs, 2 tablespoons ketchup, Worcestershire and 1/4 teaspoon each garlic powder, salt and pepper in the large bowl. Form the mixture into 4 small loaves about 2 by 4 inches each and place on the other prepared baking sheet. Brush the tops with the remaining 1 tablespoon ketchup. Remove the potatoes from the oven and put the meatloaves on the lower rack. Toss green beans with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Move the potatoes to one side of their pan and add the green beans to the other side. Roast the vegetables on the upper rack until the green beans are tender and an instant-read thermometer inserted into the center of the meatloaves registers 165°F, 20 to 30 minutes more.

Sheet Pan Suppers: Roast Beef With Potatoes, Bok Choy, and Miso Mayo

Sheet Pan Suppers: Roast Beef With Potatoes, Bok Choy, and Miso Mayo

¼ cup mayonnaise miso
1 tablespoon white miso (soybean paste; found in the refrigerated section of the supermarket)
1 2-pound boneless rib-eye or top loin roast
kosher salt and black pepper
2 russet potatoes (about 1 1/2 pounds), cut lengthwise into 8 1-inch wedges
2 heads baby bok choy (about 8 ounces total), quartered
2 tablespoons canola oil
2 scallions, roughly chopped
Heat oven to 425° F. Whisk together the mayonnaise and miso in a small bowl; set aside. Place the roast in the center of a large rimmed baking sheet and season with ¾ teaspoon each salt and pepper. Roast, fat-side up, until beginning to turn golden brown, 18 to 22 minutes. Toss the potatoes, bok choy, oil, and ¼ teaspoon each salt and pepper in a large bowl; add to the baking sheet. Continue to roast until the potatoes are tender and an instant-read thermometer inserted into the thickest part of the roast registers 130° F (the roast will be medium-rare), 20 to 25 minutes more. Transfer the roast to a cutting board and let rest for 15 minutes. Continue to roast the potatoes until crisp, 5 to 10 minutes more. Slice the roast against the grain. Serve over the potatoes and bok choy with the scallions on top and the miso mayo on the side

Sheet Pan Supper: Fajita Flank Steak with Peppers & Onion

Sheet Pan Supper: Fajita Flank Steak with Peppers & Onion

flank steak fajitas2½ pounds flank steak
4 cloves garlic, minced
¼ cup plus 2 tablespoons extra virgin olive oil
3 tablespoons Worcestershire sauce
¼ cup freshly squeezed lime juice (from 2 to 4 limes)
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon sugar
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
Olive oil cooking spray
4 bell peppers (any color), stemmed, seeded, and thinly sliced
1 yellow onion, thinly sliced
8 to 12 small (6-inch) flour or corn tortillas, for serving
¼ cup chopped fresh cilantro leaves
Salsa, sour cream, sliced avocado, and Cotija cheese, for serving

Place the flank steak in a large zip-top bag or a shallow glass baking dish. Whisk together the garlic, olive oil, Worcestershire sauce, lime juice, cumin, chili powder, sugar, red pepper flakes, and salt in a small bowl. Reserve ¼ cup of the marinade for the vegetables and pour the rest over the flank steak, turning it to coat. Close up the bag or cover the baking dish and marinate the steak in the refrigerator for at least 2 hours, and up to 12. When you’re ready to cook, preheat the oven to 450°F with one rack about 4 inches from the broiler, another rack in the center position, and another in the bottom position. Line a sheet pan with aluminum foil, and mist it with the cooking spray. Toss the peppers and onion with the reserved ¼ cup marinade in a large bowl and spread them evenly on the prepared pan. Roast on the center rack until softened and starting to brown, 10 to 15 minutes. Remove the pan from the oven and turn the oven to broil. Wrap a stack of tortillas in aluminum foil and set it aside.
Push the peppers and onion to the perimeter of the pan. Remove the flank steak from the marinade, allowing any excess liquid to drip off the meat, and place it in the center of the pan, surrounded by the vegetables. Place the pan on the top rack and broil the steak, flipping it once, until it begins to char on the outside and an instant-read thermometer inserted into the thickest part of the meat registers 125°F for rare or 135°F for medium-rare, 3 to 5 minutes per side. While the steak cooks, place the foil-wrapped tortillas on the bottom rack to warm through. Once the steak is finished cooking, remove the pan from the oven and turn the oven off. Leave the tortillas in the oven to continue warming while the steak rests. Allow the steak to rest, loosely covered with foil, for 10 minutes before slicing it thinly against the grain. Sprinkle with the cilantro. Serve the steak warm with the peppers and onion and tortillas. Pass the salsa, sour cream, avocado, and cheese at the table.

Sarah Carey Pot Roast

Sarah Carey Pot Roast

sarah pot roast2 tablespoons vegetable oil
1 5-pound beef chuck roast
Salt and pepper
2 cups beef stock or reduced sodium canned beef broth
1/2 cup red wine (optional)
3 onions, cut into large wedges
4 cloves garlic, chopped
2 dried bay leaves
1 teaspoon dried thyme
2 tablespoons tomato paste
2 pounds carrots, cut into 1 1/2-inch chunks
2 pounds potatoes, cut into 1 1/2-inch chunks

Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes. Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more. Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

Sheet Pan Supper: Broiled Steak & Asparagus with Feta Cream Sauce

Sheet Pan Supper: Broiled Steak & Asparagus with Feta Cream Sauce

beefsOlive oil cooking spray
2 bunches asparagus (about 2 pounds)
5 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 sirloin tip steaks (each 1 to 1 1/2 inches thick; about 2 1/4 pounds total)
1 cup (about 6 ounces) crumbled feta cheese
1/2 cup sour cream
2 tablespoons apple cider vinegar
1/4 cup finely chopped fresh chives

Preheat the broiler with a rack about 4 inches from the heat. Line a sheet pan with aluminum foil and mist a wire rack about the size of the sheet pan with cooking spray. Snap off the bottom of one asparagus spear, to see where it breaks easily. Line up the rest of the bunch and slice off the bottoms at the same spot. Place the trimmed asparagus on the prepared pan, drizzle with 3 tablespoons of the olive oil, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat. Arrange the asparagus in a single layer around the perimeter of the pan and set the wire rack on top, nudging the asparagus aside as needed so the rack lies flat and even. Blot the steaks dry with a paper towel. Season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the steaks on the wire rack. Place the pan under the broiler (the steaks should be about an inch from the heat). Broil, flipping the steaks once, until well browned and charred at the edges, 4 to 5 minutes per side for medium-rare. (If you prefer your steak more or less done, adjust the cooking time accordingly.) While the steaks and asparagus cook, make the feta cream sauce: Combine the feta cheese, sour cream, remaining 2 tablespoons olive oil, and cider vinegar in a food processor or blender. Puree the ingredients until smooth. Add salt and pepper to taste and give the sauce one last pulse. Pour the sauce into a bowl and fold in the chives. Remove the pan from the broiler and allow the steak and asparagus to rest for 10 minutes on the rack. Transfer the steak to a cutting board before slicing it thinly against the grain. Serve the steak and asparagus with the feta cream sauce.

Sheet Pan Supper: Sheet-Pan Skirt Steak with Balsamic Vinaigrette, Broccolini, and White Beans

Sheet Pan Supper: Sheet-Pan Skirt Steak with Balsamic Vinaigrette, Broccolini, and White Beans

skirt4 garlic cloves, divided
1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh oregano leaves, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 (1 1/2-pound) skirt steak, cut crosswise into 2 equal pieces
1 bunch broccolini (about 10 ounces), trimmed, halved lengthwise (quartered lengthwise if large)
1 (15-ounce) can white beans, rinsed, drained

Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 1/2 cup oil, 1 T. oregano, 1 tsp. salt, and 1/2 tsp. pepper. Reserve 1/4 cup vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour. Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 T. oil, 1 T. oregano, 1/2 tsp. salt, and 1/4 tsp. pepper on rimmed baking sheet. Broil 5 minutes, then remove from oven. Add beans and garlic and toss to combine. Set wire rack on top of broccolini mixture. Place steak on rack; discard vinaigrette. Broil steak, turning halfway through, until cooked to desired doneness, about 3 minutes per side for medium-rare. Let steak rest 5 minutes. Meanwhile, transfer broccolini mixture to a medium bowl and toss with 1 T. reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccolini mixture and remaining vinaigrette alongside.

Hot Beef & Watercress Salad

Hot Beef & Watercress Salad

water8 ounces watercress (2 qt.)
8 ounces fat-trimmed beef sirloin, about 3/4 inch thick
3 tablespoons lime juice
1 1/2 tablespoons fish sauce or soy sauce
1 tablespoon sugar
1 teaspoon coarse-ground pepper
2 teaspoons vegetable oil
1 onion (6 oz.), peeled and thinly sliced
2 cloves garlic, peeled and minced
Salt

Rinse watercress and drain well. Pick tender sprigs from tough stems and cut into 3- to 4-inch lengths (you should have about 6 cups sprigs); reserve stems for another use or discard. Arrange watercress sprigs in a shallow bowl or on a rimmed serving plate. Rinse beef and pat dry; trim and discard excess fat. Cut into 1/8-inch-thick slices about 3 inches long. In a small bowl, mix lime juice, fish sauce, sugar, and pepper. Set a 10- to 12-inch frying pan over high heat. When hot, add 1 teaspoon oil and tilt pan to coat bottom. Add onion and stir until lightly browned, about 1 minute. Pour onto watercress. Return pan to high heat. Add remaining 1 teaspoon oil and the beef and garlic; stir often until beef is lightly browned, about 2 minutes. Add lime- juice mixture and stir until it boils. Pour from pan over onions and watercress. At the table, mix gently before serving. Add salt to taste.

Sheet Pan Supper: Asian Un-Stir Un-Fry

Sheet Pan Supper: Asian Un-Stir Un-Fry

cook1 tablespoon neutral oil (vegetable, grapeseed, canola, or peanut)
1.5 tablespoons plus 1/4 cup low sodium tamari or soy sauce, divided
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons sriracha or other hot sauce (reduce or omit for a milder flavor)
1 teaspoon minced fresh ginger
2 garlic cloves, minced
1 lb. boneless meat; choose from chicken breast, beef (steak or short ribs); pork (chop, tenderloin, lean rib meat); or, shrimp
1 red bell pepper, cut in 1/4″ wide strips (approx. 1 cup)
6 oz cremini mushrooms, cut in 1/4″ thick slices (approx. 2 cups sliced)
6 oz snow peas (approx. 2 cups), stems & strings removed
3-4 green onions, cut in 1/2″ pieces (approx. 3/4 cup)
2-3 carrots, cut diagonally in 1/8″ thick pieces (approx. 1 cup)
OPTIONAL TOPPINGS: nuts (cashews, almonds, or peanuts), chopped green onions

Brush oil evenly over surface of 13×18″ baking sheet (or, use 2 smaller baking sheets); set aside. Preheat oven to 425 degrees. In small bowl, use fork to stir together 1.5 tablespoons tamari or soy sauce with cornstarch until dissolved and uniformly mixed. Add remaining tamari/soy sauce, sesame oil, honey, rice vinegar, sriracha, ginger, and garlic; stir to combine. Set aside. If using chicken, beef, or pork, slice against the grain into 1/4″ thick bite-size pieces. If using shrimp, devein and remove shells and tails. Add meat or shrimp to medium bowl and add sauce mixture; stir to combine. Set aside to marinate while you cut the vegetables. NOTE: The meat should marinate at least 15 minutes (60 minutes is better if you have the time) and may be prepared and marinated up to 1 day ahead. Shrimp is more delicate and should not be marinated more than 60 minutes.. Scatter cut carrots, mushrooms, red pepper, snow peas, and onions in even layer on oiled sheet pan. NOTE: If crispier snow peas are desired, wait and add them to the pan half way through baking time. IF USING CHICKEN, BEEF, or PORK use tongs to distribute over top of veggies. Drizzle on any remaining sauce in the bowl. Bake uncovered for 30 minutes, stirring half way through. Remove from oven and toss again so that thickened sauce evenly coats the meat and veggies. IF USING SHRIMP, Remove the shrimp from the sauce marinade; put shrimp in separate bowl. Add veggies to prepared pan and drizzle with remaining sauce left in the bowl where the shrimp had marinated. Bake for 15 minutes, remove pan from oven, add shrimp and any additional liquid that has settled in the shrimp bowl; toss with veggies in pan; bake another 15 minutes. Remove from oven and toss again so that thickened sauce evenly coats the shrimp and veggies. SERVE the mixture over rice or noodles. For a low-carb option, make lettuce wraps by using this mixture for a filling. Top with nuts and chopped green onions, if desired.

Sheet Pan Supper: Steak, Asparagus and Tomato

Sheet Pan Supper: Steak, Asparagus and Tomato

steakOne bunch of asparagus, woody portions removed
1 pint cherry tomatoes
One onion, sliced in half, then into half moon rings, and then separate the half moons into strands
1/4 c. Olive oil
Kosher salt
Freshly ground black pepper
2 sirloin tip steaks, about 1″ thick, 2 1/4 lbs. total

1/2 stick butter
1 c. cream
1 T. Worcestershire sauce
1/2 c. crumbled blue cheese

Line a sheet pan with heavy duty aluminum foil. Preheat broiler. Use one bowl as your veggie tossing bowl. Drizzle onions with 1 T. olive oil, and sprinkle with salt and pepper. Scatter onions over sheet pan. Toss asparagus with 2 T. oil, sprinkle with salt and pepper, and lay stalks across pan, in a row one deep, so that they roast, rather than steam. By this time you’ll probably have oil and salt and pepper in the bottom of your bowl, so toss the tomatoes in that, adding more if you need to for everything to be glossy and well seasoned. Place pan in oven whose broiler has been pre-heated, about 4″ away from heating element. Broil veggies for 3 minutes. Remove tray from oven. Place a baking rack that has been sprayed with cooking spray over top of the veggies. Blot steaks with paper towels so that steaks will brown, and not steam, and season steaks generously with salt and pepper. Place steaks on rack and place in oven to broil. Broil for 3-4 minutes. Flip steaks, and broil other side. Remove from oven, and allow steaks to rest on a cutting board, while you make your sauce.

Put 1/2 stick of butter into skillet (I prefer cast iron) and melt butter over medium high heat. Take onion strands from sheet pan, and allow onions to caramelize in melted butter. When you have achieved lovely brown edges, add 1 c. cream and Worcestershire sauce to pan, and allow liquid to begin to bubble. Add crumbled blue cheese, and stir until cheese melts.

Now, your steak should be ready to slice, against the grain. Serve steak with sauce, and the asparagus, and tomatoes as your side dishes

Sheet Pan Supper: Ancho Chile Flank Steak & Sweet Potato Tacos

Sheet Pan Supper: Ancho Chile Flank Steak & Sweet Potato Tacos

Flank Steak; Photo: Alison Miksch; Props: Caroline Cunningham; Food: Erin Merhar

1 (2-lb.) flank steak
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon garlic powder
1 tablespoon plus 1 tsp. ground cumin, divided
1 tablespoon plus 1 tsp. ancho chile powder, divided
4 teaspoons kosher salt, divided
1/4 cup plus 2 Tbsp. olive oil
1/2 pound fresh tomatillos, husks removed
1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
1 large red onion, cut into 1/2-inch pieces
Flour tortillas, sour cream, fresh cilantro

Place flank steak in a large zip-top plastic freezer bag. Stir together lime juice, next 2 ingredients, 1 Tbsp. cumin, 1 Tbsp. ancho chile powder, and 2 tsp. kosher salt in a small bowl. Whisk in 1/4 cup olive oil, and pour over flank steak. Seal bag, and turn to coat. Chill 1 to 12 hours. Place oven rack about 6 inches from top of oven. Preheat oven to 450°. Rinse tomatillos, and cut into quarters. Stir together sweet potatoes, red onion, tomatillos, and remaining 1 tsp. cumin, 1 tsp. ancho chile powder, 2 tsp. salt, and 2 Tbsp. oil in a large bowl. Spread sweet potato mixture in an even layer in a heavy-duty aluminum foil-lined sheet pan. Bake at 450° for 20 minutes. Remove from oven, and move sweet potato mixture to outer edges of pan. Place flank steak in center of pan. Increase oven temperature to broil. Broil 6 minutes. Turn steak over, and broil 6 minutes more. (Stir vegetables if they begin to char.) Remove from oven, and let stand 5 minutes. Cut steak across the grain, and drizzle with pan drippings. Serve with sweet potato mixture, tortillas, sour cream, and fresh cilantro.

Sheet Pan Supper: Salisbury Steak & Potatoes

Sheet Pan Supper: Salisbury Steak & Potatoes

sheet1 small onion
6-7 small red potatoes, golf ball sized
2 tablespoons canola oil
salt and pepper
8 ounces lean ground beef
1 tablespoon worcestershire sauce
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder

Preheat the oven to 400°F. Thinly slice the onion into half-moon shapes by peeling it, then slicing it once from root to tip. Lay the flat side of the onion down, then slice thinly. Place onions on the bottom of a small sheet pan that has a lip around the edge. Don’t let the oil and meat juices drip off in the oven, it could start a fire: use a rimmed baking sheet! I used a quarter sheet pan. Next, dice the potatoes into 6 pieces each, and add to the sheet pan. Toss the onions and potatoes with the canola oil and a good pinch of salt and pepper. Next, in a small bowl, combine the ground beef, Worcestershire, mustard powder, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Mix well with your hands, but don’t over mix. Form two oblong shaped patties with the meat.. Bake for 30 minutes, and serve hot.

The Best Beef Sates in Singapore

The Best Beef Sates in Singapore

1 1/2 pounds rib-eye steak (about 1/2 inch thick)singapore
3 tablespoons light brown sugar
2 tablespoons ground coriander
1 tablespoon ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground pepper
3 tablespoons Asian fish sauce or soy sauce
3 tablespoons vegetable oil
3 tablespoons vegetable oil Singapore Cucumber Relish (optional, recipe follows), for serving Fried Garlic Peanut Sauce (optional, recipe follows), for serving

Cut the steak, including the fat, into 1/2-inch cubes and place in a nonreactive mixing bowl. Stir in the brown sugar, coriander, turmeric, cumin, pepper, fish sauce and oil. Let the beef marinate in the refrigerator, covered, for at least 2 hours. Drain the cubes, discarding the marinade. Thread the beef onto bamboo skewers, leaving the bottom half of each skewer bare for a handle and 1/4-inch exposed at the pointed end. Refrigerate, covered, until ready to grill. Heat the grill to high. Brush and oil the grill grate. Arrange the sates on the hot grate, with the aluminum foil shield under the exposed ends of the skewers to keep them from burning. Grill until cooked to taste, 1 to 2 minutes per side for medium rare.

Singapore Cucumber Relish

2 Kirby (pickling) cucumbers, or 1 medium-size cucumber, cut in half lengthwise and seeded
1 shallot, minced (2 to 3 tablespoons), or 1 scallion, both white and green parts, trimmed and minced 1 small hot red chile, such as a bird or cayenne pepper, stemmed, seeded, and minced
2 tablespoons rice vinegar
1 tablespoon sugar Coarse salt (kosher or sea) and freshly ground black pepper

Cut the cucumber(s) into 1/4-inch dice. Place the cucumber(s), shallot, chile, rice vinegar, and sugar in a mixing bowl and toss gently to mix. Season with salt and pepper to taste. The relish can be made up to 2 hours ahead.
Fried Garlic Peanut Sauce

2 tablespoons vegetable oil
5 cloves garlic, 3 cloves thinly sliced crosswise and 2 cloves minced
1 shallot, minced
1 stalk lemongrass, trimmed and minced, or 2 strips (each 1/2 by 2 inches) lemon zest
1 to 3 small hot chiles, such as Thai chiles or serrano or jalapeno peppers, stemmed, seeded, and minced (for a hotter peanut sauce, leave the seeds in)
1 tablespoon dried shrimp, minced, or 1 teaspoon fish sauce (optional)
3/4 cup peanut butter
1 cup unsweetened coconut milk, or as needed
2 tablespoons sugar, or more to taste
2 tablespoons soy sauce
1 teaspoon fresh lime juice, or more to taste
1 tablespoon finely chopped cilantro Coarse salt (kosher or sea) and freshly ground pepper

Heat the oil in a wok or saucepan over medium-high heat. Add the sliced garlic and cook, stirring, until golden, 2 minutes. Remove the garlic with a slotted spoon to paper towels to drain. Add the 2 cloves of minced garlic, the shallot, lemongrass, chile(s), and dried shrimp, if using, to the wok and cook over medium-high heat until fragrant and lightly browned, 2 minutes. Stir in the peanut butter, coconut milk, sugar, soy sauce, fish sauce, if using (instead of the dried shrimp), lime juice, and 3/4 cup water. Reduce the heat and gently simmer the sauce until it is thick but pourable, 5 to 8 minutes. Stir in the cilantro during the last 2 minutes of cooking. Just before serving, stir in the fried garlic slices. If the sauce has gotten too thick and pasty, add a tablespoon or so of water. Taste and correct the seasoning, adding salt and pepper, and more sugar and lime juice if needed. The sauce should be richly flavored.

Basque Beef Tenderloin Crostini

Basque Beef Tenderloin Crostini

Basque Green Sauce:

4 chopped garlic cloves 

 2 bay leaves 

 4 jalapeños (seeds removed if desired, and chopped) 

 1/2 teaspoon sea salt 

 2 tablespoons sherry vinegar 

 1/4 cup finely chopped fresh parsley leaves 

 2 tablespoons finely chopped fresh oregano leaves 

 2 tablespoons finely chopped fresh basil leaves 

 1/4 cup extra-virgin olive oil  

In a blender, place garlic, bay leaves, jalapeños, sea salt, and sherry vinegar. Blend until smooth. Transfer purée to a medium bowl. Add parsley, oregano, and basil, and stir to combine. Whisk in olive oil.

crostini

1 tablespoon finely grated orange zest
1 1/2 teaspoons chili powder
1 teaspoon sea salt
1 (1 1/2-pound) center-cut beef tenderloin, trimmed
1 tablespoon olive oil
24 thin slices of an 8-ounce French baguette (about 1/2-inch thick), toasted

Basque Green Sauce

Assortment of fresh herbs and greens, as desired (try arugula, basil, etc.)

In a small bowl, combine orange zest, chili powder, and salt. Rub tenderloin with spice mixture. Set aside for 30 minutes. Preheat oven to 450°.. In a large ovenproof skillet, heat oil over medium-high heat. Sear the beef on all sides until it is brown and caramelized, about 4 minutes per side (12–16 minutes total). Transfer skillet to oven and roast until an instant-read thermometer registers 125° for medium-rare (15–20 minutes). Transfer beef to a cutting board to rest for 20 minutes, then thinly slice. Top each baguette slice with sliced beef, about 1 teaspoon green sauce, and, if using, herbs.

Herb-Roasted Tenderloin with Sautéed Mushrooms

Herb-Roasted Tenderloin with Sautéed Mushrooms

herb-tenderloin-hl-1046862-x1 tablespoon Dijon mustard
1 1/4 teaspoons dried herbes de Provence, divided
1/2 teaspoon freshly ground black pepper, divided
3 garlic cloves, minced
1 (1 1/4-pound) center-cut beef tenderloin
Cooking spray
2 teaspoons butter
2 (4-ounce) packages presliced exotic or button mushrooms
1/2 teaspoon salt
1/2 cup low-salt beef broth
2 tablespoons brandy

Preheat oven to 350°. Combine mustard, 1 teaspoon herbs, 1/4 teaspoon pepper, and garlic, and coat beef with mixture. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Add beef; cook for 2 minutes on 1 side or until browned. Turn beef over. Transfer beef to oven; bake at 350° for 27 minutes or until desired degree of doneness. Remove beef from pan; cover loosely with foil. Melt butter in pan over medium heat. Add mushrooms, 1/4 teaspoon herbs, 1/4 teaspoon pepper, and salt; cook 5 minutes or until tender, stirring frequently. Add broth and brandy; simmer 4 minutes or until slightly thick. Cut beef crosswise into 8 pieces; serve with mushrooms.

Yield: 4 servings
Calories: 363
Fat: 23g
Fiber: 1g

Open Devilburgers

Open Devilburgers

1 lb. hamburger
2 tsp. prepared mustard
1/4 cup minced onion
1/4 cup chili sauce
1 tsp. salt
1/4 tsp. pepper
2 tsp. horseradish
2 tsp. Worcestershire sauce
12 slices hearty bread

Toast 12 slices of bread and spread each slice with the meat mixture to the very edges. Broil about 3 inches from heat source for about 5 minutes or until done. Variation: Top each sandwich with a slice of sharp cheese and broil until cheese bubbles.

Slow-Cooker Red Wine Short Ribs

Slow-Cooker Red Wine Short Ribs

54eaf40e348a0_-_03h-valentine-s-day-menu2 c. dry red wine
2 tbsp. tomato paste
1 Au Jus Gravy Mix
½ tsp. dried thyme
Kosher salt and pepper
8 shallots
8 Beef Short Ribs
¼ c. chopped fresh flat-leaf parsley (optional)

In a 6-qt slow cooker, whisk together the wine, tomato paste, gravy mix, thyme, and 1/2 tsp each salt and pepper. Stir in the shallots. Add the ribs, placing them meatiest side down. Cover and cook until the meat is very tender, on low 8 to 10 hours or on high 5 to 6 hours. With a slotted spoon, transfer the ribs to a plate. Using a ladle or a spoon, skim and discard fat from the sauce. Spoon sauce over the ribs and sprinkle with the parsley, if using.

Sirloin Steak with Balsamic Onions, Bacon and Brie

Sirloin Steak with Balsamic Onions, Bacon and Brie

Sirloin-Steak-with-Balsamic-Onions-Bacon-and-Brie-pin3 lb. beef loin top sirloin steak
6 strips of thick cut bacon (cooked and broken into small pieces)
1/4 cup balsamic vinegar
1/4 cup olive oil
2 large red onions
1 tsp salt
1 T. honey
1/2 tsp pepper
brie cheese

Heat a griddle over medium heat until water droplets sizzle when splashed on it. While the griddle is heating, mix together in a bowl the balsamic vinegar, olive oil, honey, salt and pepper.
Cut the onions into thin slices and put in the balsamic mixture in the bowl. Place the steaks on the griddle. Heat a pan over medium heat and place the balsamic onions in the pan. Cook the onions until they are soft and caramelized. Flip the steaks after about 10 minutes for medium doneness. (Grill on each side for about 10 minutes) When the steaks and onions are done, plate the steaks, sprinkle them with a bit of salt and pepper, add brie to the top of each steak, add the onions and then top with the crumbled bacon pieces.

Thai Flavors Beef Curry

Thai Flavors Beef Curry

2 tablespoons peanut oil or 2 tablespoons olive oil
3 tablespoons Thai red curry paste
2 1/2 cups coconut milk
2 1/2 lbs. beef chuck, cut into 1 ” cubes
Salt and pepper
1/4 cup chopped cilantro (to garnish)

In a Dutch oven, warm the oil over low heat and add the curry paste. Stir and cook over low heat for about 5 minutes, then add the coconut milk. Cook and stir for another 3 minutes. Add the beef, bring to a boil and lower the heat to a gentle simmer. Cook covered for 1-1/2 to 2 hours, stirring from time to time. By now the meat should be soft, if it is not, continue cooking until it is. Raise the heat and cook uncovered another 10 minutes or until the sauce is thick Taste for seasoning and serve garnished with cilantro.

Stove Top Meat Loaf in Tomato Gravy

Stove Top Meat Loaf in Tomato Gravy

IMG_37251 lb. hamburger
1 med. chopped onion
1 cup (more or less) crushed cracker crumbs, or bread crumbs
1/4 cup Bell pepper
1 egg
1/4 cup catsup
Salt and pepper to taste

Mix all the above. If too dry to stick together, add a little milk. Divide meat mixture. Pat into two small loaves. Carefully roll or sprinkle flour on all sides. In a deep fry pan, lightly brown loaves, one at a time in about 1 inch hot oil. Using a large spatula, carefully remove from the pan onto a platter. Brown about 3 heaping tablespoons flour in the pan drippings. Now stir in a pint of stewed tomatoes, add water as needed to make a smooth gravy, and season with salt and pepper. Gently place the meat loaves into the tomato gravy, cover pan and cook on a low heat for about 30 to 45 minutes. Serve with creamed potatoes or cooked rice. This will be one of the most moist meat loaves you’ve ever put into your mouth.

Beefy Sour Cream Hot Dish

Beefy Sour Cream Hot Dish

hotdish1 lb. lean ground beef
12 oz. egg noodles
8 oz. sour cream
8 oz. cream cheese
4 oz. grated sharp cheddar cheese
2 cans tomato sauce
1 bunch green onions

Brown ground beef, season to taste with garlic salt and/or pepper, and drain fat. Add tomato sauce and simmer while you cook the noodles according to package instructions. Mix the sour cream and cream cheese. Chop up onion and add all chopped onion minus a handful of green top to the sour cream/cream cheese mixture. Rinse and dry noodles. Layer a 13×9 pan with half of each: noodles, hamburger, & then sour cream/cream cheese/onion mixture. Repeat. Top off the layers with the grated cheddar cheese and for style and color, sprinkle the handful of chopped green onion top. Cover & bake to heat through and melt cheddar at 350 degrees. Serve with salad/bread/cold beverage. And a dish from Aunt Sunny would not be complete without parsley garnish.

Cheeseburger Gnocchi

Cheeseburger Gnocchi

cheeseburger-gnocchi-recipe-021 tablespoon butter
1 (16 oz) package potato gnocchi
½ lb lean ground beef
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
½ teaspoon smoked paprika
1 teaspoon mustard powder (optional)
2 cups diced onion (about 1 whole onion)
3-4 cloves garlic, minced
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
1 cup beef broth (or water)
¼ cup heavy cream
1 cup shredded sharp cheddar cheese
â…“ cup thinly sliced scallions

Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside. Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary. Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed. Off heat, then add the cream and ½ cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. Serve and enjoy!! 🙂

Cuban Picadillo with Chiles and Raisins

Cuban Picadillo with Chiles and Raisins

Picadillo-Stuffed-Chiles-Rellenos31 T. olive oil
1 pound ground beef round
1/2 C. chopped onion
5 cloves garlic, sliced
2 (14.5-ounce) cans diced tomatoes with green chiles
1 (6-ounce) can tomato paste
1/4 C. dry red wine or water
1/4 C. raisins
2 tsp. dried oregano
Salt and black pepper
1/4 C. sliced pimiento-stuffed green olives, optional (see note)
2 tsp. drained capers, optional (see note)

Pour olive oil into a large deep skillet or 4-quart saucepan and heat it over medium-high heat. Crumble in the ground beef and add onion and garlic. Cook, stirring and breaking up the lumps of beef, until beef browns all over, about 3 minutes. Add tomatoes, tomato paste, wine or water, raisins and oregano. Season to taste with salt and pepper. Reduce heat to low, cover pan, and let the picadillo simmer until it thickens, 15 to 20 minutes. Spoon picadillo onto plates (or over yellow rice) and garnish it with green olives and capers, if desired. The green olives and capers can be cooked with the beef and tomatoes, but the Dinner Doctor finds that children don’t care for them and use them as a garnish instead. You can also serve this Cuban equivalent of sloppy Joes in pitas.

Yield: 6 servings
Calories: 432
Fat: 23g
Fiber: 3g

Crescent Topped Cheeseburger Casserole

Crescent Topped Cheeseburger Casserole

0df33074-9d41-4489-956e-c1de3c5eef0b1 lb lean (at least 80%) ground beef
1/4 C. chopped onion
1/4 C. chopped dill pickles
1/2 C. water
1/2 C. ketchup
1 T. yellow mustard
1/8 tsp. pepper
1 1/2 C. shredded American cheese (6 oz)
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg, beaten
1 T. sesame seed

Heat oven to 375°F. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in pickles, water, ketchup, mustard and pepper. Spoon beef mixture into 11×7-inch (2-quart) glass baking dish. Sprinkle with cheese. Unroll dough; press into 12×8-inch rectangle. Cut into 6 squares; place on top of cheese. Brush with egg; sprinkle with sesame seed. Bake 25 to 30 minutes or until deep golden brown.