Best Beef Recipes Book: July 2016

Sunday, July 31, 2016

Pepe Vandel's Spaghetti Sauce

Ingredients

Servings: 12
4 pounds onions
6 green bell peppers
1 1/2 cloves garlic
2 (28 ounce) cans whole peeled tomatoes
2 (28 ounce) cans peeled and diced tomatoes
1 (28 ounce) can tomato puree
2 (16 ounce) cans tomato paste
2 (8 ounce) cans tomato sauce
1/2 cup vegetable oil
2 tablespoons italian seasoning

Recipe

Preparation Time:

Cook Time:

Ready Time:

grind onion, pepper and garlic in meat grinder. in a large saucepan combine ground vegetables, whole tomatoes, diced tomatoes, tomato puree, tomato paste, tomato sauce, vegetable oil and italian seasoning. bring to boil; reduce heat to simmer for 4 to 5 hours. stir occasionally.

the ultimate chili

Ingredients

Servings: 6
1 pound lean ground beef
salt and pepper to taste
3 (15 ounce) cans dark red kidney beans
3 (14.5 ounce) cans mexican-style stewed tomatoes
2 stalks celery, chopped
1 red bell pepper, chopped
1/4 cup red vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried basil
1 dash worcestershire sauce
1/2 cup red

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet over medium-high heat, cook ground beef until evenly browned. drain off grease, and season to taste with salt and pepper.
in a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red vinegar. season with chili powder, cumin, parsley, basil and worcestershire sauce. stir to distribute ingredients evenly.
cook on high for 6 hours, or on low for 8 hours. pour in the during the last 2 hours.

Leftover Pot Pie

Ingredients

Servings: 1
2 cups leftover turkey, chopped or shredded
2 cups turkey gravy
2 cups mixed vegetables
2 (9 inch) unbaked pie shells
2 tablespoons cornstarch (optional)
1/4 cup water (optional)

Recipe

preheat oven to 350 degrees f (175 degrees c).
if you are using stock, bring the stock to a boil. add cornstarch to cold water, and blend until smooth; whisk into stock to thicken.
line a 9 inch pie plate with pastry. mix turkey and vegetables together, and place in pie crust. pour gravy or thickened stock over turkey and vegetables. cover with remaining pie crust. cut slits in the top to release steam.
place pot pie on a cookie sheet to prevent stock from over flowing into your oven. cook in center of oven until crust is golden brown, approximately 1 hour. slice, and serve hot.

blue cheese beef tenderloin

Ingredients

Servings: 8
1 (3 pound) whole beef tenderloin
1/2 cup teriyaki sauce
1/2 cup red
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
2/3 cup sour cream
1 1/2 teaspoons worcestershire sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

place beef in a shallow dish. combine teriyaki sauce, red and garlic; pour over beef. allow beef to marinate in refrigerator for 30 minutes.
preheat oven to 450 degrees f (230 degrees c).
place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. reduce heat to 375 degrees f (190 degrees c), and cook for 30 to 40 more minutes, or to desired doneness. allow to set for 10 minutes before slicing.
in a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and worcestershire sauce. stir until smooth; serve over sliced tenderloin.

barbecued shredded beef

Ingredients

Servings: 9
3 pounds beef roast
2 onions, chopped
2 (12 fluid ounce) cans or bottles
6 teaspoons worcestershire sauce
2 teaspoons liquid smoke flavoring
2 teaspoons garlic powder
2 teaspoons ground black pepper
salt to taste
1 (18 ounce) bottle barbecue sauce
2 cups water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 275 degrees (135 degrees c).
place roast in a large roasting pan and scatter chopped onions over.
in a large bowl, combine worcestershire sauce, liquid smoke, garlic powder, salt and pepper. pour in , stir and add to roasting pan. add water to the top of beef.
cover and cook in oven at 275 degrees f (135 degrees c) for 4 to 5 hours.
when meat is cooked, shred meat with 2 forks, add barbecue sauce and mix well.

Twice Baked Mashed Potatoes

Ingredients

Servings: 10
6 yukon gold potatoes, peeled
1/4 cup butter, softened
1/2 cup sour cream
1/2 (8 ounce) package cream cheese, softened
3 cups shredded cheddar-monterey jack cheese blend, divided
2 tablespoons butter, cut into small pieces
1 tablespoon bacon bits, or more to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, 20 to 25 minutes. drain and transfer to a large bowl.
preheat oven to 350 degrees f (175 degrees c).
mash potatoes with 1/4 cup butter until butter is melted. beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups cheddar-monterey jack cheese. spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup cheddar-monterey jack cheese, 2 tablespoons butter pieces, and bacon bits.
bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.

South Texas Carne Guisada

Ingredients

Servings: 6
1 tablespoon vegetable oil
2 pounds beef sirloin, cut into 1/2-inch cubes
1 large onion, chopped
1 large red bell pepper, chopped
4 large tomatoes, chopped
5 cloves garlic, minced
2 tablespoons ground cumin
1 teaspoon dried, crushed mexican oregano
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/3 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat vegetable oil in a dutch oven over medium-high heat. place the beef sirloin in the dutch oven and cook until the cubes are brown on all sides, about 10 minutes. reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water.
continue cooking, stirring often, until the meat is tender, about 30 minutes.

Pasta Bake

Ingredients

Servings: 8
8 ounces mostaccioli pasta
1 pound lean ground beef
1 onion, chopped
1 (4 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted boil water to a boil. cook mostaccioli pasta in boiling water for 8 to 10 minutes, or until al dente. drain well.
meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned.
in a large bowl, mix together the mushrooms, spaghetti sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. transfer to a greased, 9x13 inch casserole dish.
bake at 325 degrees f (165 degrees c) for 20 minutes, or until very hot.

beef marinade ii

Ingredients

Servings: 2
3/4 cup red
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed bay leaf
1 teaspoon garlic powder
4 slices lemon

Recipe

Preparation Time:

Ready Time:

in a nonreactive container, blend red , soy sauce, and sesame oil. place meat in the mixture, and season with basil, oregano, bay leaf, and garlic powder. place lemon slices over the beef. cover, and marinate in the refrigerator 25 minutes, turning once, before grilling as desired.

texas hot sauce

Ingredients

Servings: 20
4 tablespoons vegetable oil
1/2 pound ground lamb
1/2 pound lean ground beef
2 frankfurters, finely diced
1 onion, chopped
2 cloves garlic, minced
1 1/2 teaspoons browning sauce
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (6 ounce) can tomato paste
8 cups water
1 tablespoon paprika
1 tablespoon chili powder
4 teaspoons ground cinnamon
1 teaspoon dried parsley
1 1/2 cups bread crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large skillet over medium heat. add onion and garlic and cook until soft.
stir in beef and lamb and cook, stirring frequently until brown.
reduce heat to medium-low and stir in hot dogs. saute for 3 to 4 minutes. drain off any excess fat.
stir in the browning sauce, pepper, salt, tomato paste and water. bring mixture to a boil. lower heat and simmer for 1 hour, uncovered. stir occasionally.
stir in the paprika, chili powder, cinnamon and parsley. taste and adjust seasoning, if necessary. simmer for 10 minutes. remove from heat and let cool.
using a hand held mixer blend the bread crumbs into the sauce and it's ready to serve!

Tex Mex Meatloaf

Ingredients

Servings: 4
1 1/2 pounds ground beef
2 eggs
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 tablespoon onion powder
1 tablespoon ground black pepper
1 teaspoon salt
1 slice white bread, cut into cubes
4 slices american cheese or your choice

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a large bowl, combine the ground beef, eggs, diced tomatoes and green chile peppers, onion powder, ground black pepper, salt and bread. mix together well, place in a 5x9 inch loaf pan and top with the cheese.
bake at 350 degrees f (175 degrees c) for 1 hour.

diane's beef stroganoff

Ingredients

Servings: 10
2 tablespoons olive oil
1/4 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
2 teaspoons ground black pepper
2 1/2 pounds beef stew meat, cubed
1 cup white
1 large onion, cut into 1/4-inch strips
1 large clove garlic, minced
1/2 cup ketchup
1/2 cup worcestershire sauce
4 (4 ounce) cans button mushrooms, undrained
1 (16 ounce) container sour cream
1 (16 ounce) package wide egg noodles

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil and butter in a large, heavy pot or dutch oven over medium heat. combine flour, salt, and black pepper in a bowl and toss beef stew meat in seasoned flour. brown the beef in the hot oil and butter, stirring often, and remove meat from pan.
pour white into pan and scrape up and dissolve any small bits of browned food; stir onion and garlic into white . cook until onion is translucent, stirring often, about 5 minutes. return browned beef to pan. stir ketchup, worcestershire sauce, and juice from canned mushrooms with beef mixture. reduce heat to low, cover pan, and simmer until beef is tender, about 3 hours.
mix button mushrooms and sour cream into beef mixture and heat through, about 5 minutes.
bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. drain. serve stroganoff over cooked egg noodles.

favorite hamburger bites

Ingredients

Servings: 12
1 pound ground beef
1 (1 ounce) package dry onion soup mix
1/2 cup dried minced onion
3/4 cup mayonnaise
1 cup shredded cheddar cheese
2 (8 ounce) packages dinner rolls
1 (16 ounce) jar dill pickle slices, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line a medium baking sheet with aluminum foil.
in a medium skillet over medium high heat, stir together ground beef, dry onion soup mix and dry minced onion. cook until beef is evenly brown. remove from heat, drain and stir in mayonnaise and cheddar cheese.
slice tops off the dinner rolls. arrange the rolls on the baking sheet. spoon some of the ground beef mixture each roll. garnish with pickle slices. place tops back on rolls.
tightly wrap the baking sheet with aluminum foil. bake in the preheated oven 20 minutes.

All Protein Meatloaf

Ingredients

Servings: 8
1 1/2 pounds ground beef
1 tablespoon worcestershire sauce
1 (4 ounce) can tomato sauce
1/3 cup crushed fried lamb skins
2 eggs
2 1/2 tablespoons chili powder
1 tablespoon garlic salt
1 tablespoon garlic pepper seasoning

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 375 degrees f (190 degrees c).
in a large bowl, mix together the ground beef, worcestershire sauce. tomato sauce, crushed lamb skins, and eggs. season with chili powder, garlic salt, and garlic pepper. mix until well blended. form into a loaf, and place into a greased loaf pan.
bake, uncovered for 35 to 40 minutes in the preheated oven. let stand for at least 5 minutes before slicing and serving.

kheema malai kofta

Ingredients

Servings: 6
1 pound ground beef
1 egg, beaten
4 green chile peppers, minced
1/3 cup dry bread crumbs
1 tablespoon minced fresh ginger root
2 teaspoons minced garlic
1 teaspoon garam masala
salt to taste
1 1/2 cups cooking oil for deep-frying
2 tablespoons cooking oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 teaspoon white sugar
1 teaspoon kashmiri red chili powder
1/2 teaspoon garam masala
1/2 teaspoon ground fennel seed (sanuf)
salt to taste
1 (28 ounce) can tomato puree
1/2 cup water
1 tablespoon dried fenugreek leaves (kasoori methi)
1/4 cup cream
2 tablespoons chopped fresh cilantro, for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix the ground beef, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt together in a large bowl until evenly mixed. shape the mixture into balls (koftas) about the size of limes.
heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees f (190 degrees c). fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
to make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. pour the cream into the mixture and cook another 2 to 3 minutes. garnish with cilantro to serve.

pasta sauce with italian sausage

Ingredients

Servings: 6
1 pound italian sausage links
1/2 pound lean ground beef
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 (16 ounce) can canned tomatoes
1 (15 ounce) can canned tomato sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf

Recipe

Preparation Time:

Cook Time:

Ready Time:

removed casing from sausage links and cut into 1/2 inch slices. in a large skillet, brown sausage over medium heat for about 10 minutes; remove and set aside.
in a large skillet, heat ground beef, olive oil, garlic and onion over medium heat until meat is nicely browned; drain.
pour in tomatoes and tomato sauce; mix in salt, ground black pepper, basil, oregano, bay leaf and cooked sausage. simmer uncovered for 1 hour, stirring occasionally.
bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
mix cooked sauce with hot pasta and remove bay leaf from sauce before serving.

football chili

Ingredients

Servings: 10
2 pounds lean ground beef
2 green bell pepper, diced
1 large sweet onion, diced
1 (46 fluid ounce) can tomato juice
3 (14 ounce) cans mild chili beans (such as brooks®)
2 (14 ounce) cans hot chili beans (such as brooks®)
1 (12 fluid ounce) can or bottle dark
6 tablespoons chili powder
1 tablespoon garlic salt
1 tablespoon white vinegar
1 teaspoon ground allspice
1 teaspoon red pepper flakes
3 bay leaves

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat a large stockpot over medium-high heat. cook and stir beef in the hot stockpot until browned and crumbly, 5 to 7 minutes; drain. add green bell pepper and onion to ground beef; saute until vegetables are tender, 5 to 10 minutes.
stir tomato juice, mild chili beans, hot chili beans, , chili powder, garlic salt, vinegar, allspice, red pepper flakes, and bay leaves into ground beef mixture. cover stockpot with a lid and simmer at least 2 hours.

Pj's Sweet Potato Mash

Ingredients

Servings: 8
6 (8 ounce) sweet potatoes
1 1/2 tablespoons prepared horseradish
2 tablespoons honey
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 cup heavy cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 400 degrees f (200 degrees c). place potatoes on a baking sheet and bake for 40 to 50 minutes, until tender enough to easily pierce with a fork. cool slightly and remove peels.
place the cooked sweet potatoes into a large bowl and mash with the horseradish, honey, butter and salt. whip with an electric mixer until light and fluffy, adding heavy cream as needed to get the texture you desire. serve immediately, or keep warm in the oven until time to serve.

pan-fried mushrooms with ricotta cheese

Ingredients

Servings: 8
1/4 cup butter
1 pound button mushrooms, stems trimmed
2 tablespoons red vinegar
1 cube beef bouillon, crushed
1 teaspoon minced garlic
1 tablespoon ricotta cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a skillet over medium heat; cook and stir mushrooms until they begin to sweat, about 5 minutes. add vinegar, beef bouillon, and garlic. cook and stir mushroom mixture until bouillon is dissolved and mushrooms are lightly browned, 10 to 15 more minutes. stir ricotta cheese into mushroom mixture and remove from heat.

Zippy Beef Casserole

Ingredients

Servings: 4
1 cup uncooked elbow macaroni
1 pound ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup milk
2/3 cup ketchup
1/2 cup shredded cheddar cheese
1/4 cup chopped green bell pepper
1 cup dried minced onion
1 teaspoon salt, or to taste
1 cup crushed potato chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). bring a saucepan of lightly salted water to a boil. add pasta, and cook for 8 to 10 minutes or until al dente; drain.
cook ground beef in a skillet over medium heat, stirring until evenly browned; drain. stir in cooked macaroni, condensed soup, milk, and ketchup until well blended. mix in the cheddar cheese, green pepper, and minced onion. season with salt, and pour into a 2 quart baking dish.
cover, and bake for 40 minutes in the preheated oven. uncover, sprinkle the top with potato chips, and bake for another 5 to 10 minutes, until chips are toasted.

broccoli-beef wellington

Ingredients

Servings: 4
1 pound ground beef
1 (9 ounce) package frozen cut broccoli, thawed and drained
1 cup shredded mozzarella cheese
1/2 cup chopped onion
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 (8 ounce) packages refrigerated crescent rolls
1 egg, beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
cook and stir ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease.
stir broccoli, mozzarella cheese, onion, sour cream, salt, and black pepper into ground beef. bring mixture to a boil, reduce heat to low, and simmer for 10 minutes.
divide each package of crescent rolls in half to make 4 squares; press perforations to seal each piece into a solid sheet of dough. place dough squares an ungreased baking sheet and gently form each piece into a rectangle. spoon 1/4 of meat mixture into the center of each rectangle, bring 2 opposite long edges together in the center, and overlap. pinch edges of dough to seal into filled packets. brush with beaten egg.
bake until packets are deep golden brown and the filling is hot, 18 to 22 minutes.

Eye Candy

Ingredients

Servings: 1
1 (8 ounce) thin beef eye of round steak
1/4 cup pineapple juice
3 tablespoons brown sugar
2 tablespoons butter or margarine
4 pineapple rings

Recipe

Preparation Time:

Cook Time:

Ready Time:

marinate the steak in bowl with pineapple juice for 25 minutes. after marinating, remove the steak from the juice and sprinkle 1 tablespoon of brown sugar on each side. discard the pineapple juice.
heat a large skillet on medium heat and melt the butter or margarine. evenly sprinkle the remaining 1 tablespoon of brown sugar in the pan. place the pineapple slices around the outside of the skillet, reserving one ring and leaving a space in the middle for the steak.
place the steak in the middle of the skillet and place one ring of pineapple on top. once the steak is browned on the bottom, turn over, cover the skillet with a lid, and cook on low for an additional ten minutes.
serve the steak with the sauce from the pan and pineapple rings as garnish.

Meatball Grinders With A Yummy Sauce

Ingredients

Servings: 6
3 (14 ounce) cans pizza sauce
1 (10 ounce) jar apple jelly
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 (16 ounce) package frozen meatballs
6 hoagie rolls, split lengthwise
1 cup shredded mozzarella cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large saucepan, mix pizza sauce, apple jelly, italian seasoning, salt and pepper. bring to a low boil over medium heat.
place frozen meatballs into the sauce mixture. cover and simmer over medium heat for 20 minutes, or until meatballs are done, stirring occasionally.
while the meatballs are cooking, preheat oven to 375 degrees f (190 degrees c). place the split hoagie rolls on a large baking sheet.
place several meatballs and desired amount of sauce in each roll. layer with mozzarella cheese. place in the preheated oven for 2 to 3 minutes, or until cheese is melted.

sara's beef jerky

Ingredients

Servings: 4
1 teaspoon salt
1 teaspoon liquid smoke flavoring
1/3 teaspoon garlic powder
1/3 teaspoon monosodium glutamate (msg)
1 teaspoon onion powder
1/4 cup soy sauce
1/4 cup worcestershire sauce
ground black pepper to taste
1 1/2 pounds sirloin or london broil, cut to 1/8 inch thick slices

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 200 degrees f (95 degrees c).
in a medium, nonporous bowl, combine the salt, liquid smoke, garlic powder, monosodium glutamate, onion powder, soy sauce, worcestershire sauce and ground black pepper to taste.
place meat slices in this mixture and coat well. then place the meat slices two 10x15 inch baking dishes in a single layer.
bake at 200 degrees f (95 degrees c) for 8 hours.

green bean bundles

Ingredients

Servings: 20
10 slices bacon
1 pound fresh green beans
1 cube beef bouillon
4 tablespoons worcestershire sauce
2 teaspoons soy sauce
2 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon garlic powder

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
place bacon in a large, deep skillet. cook over medium high heat until partially cooked. drain, cut each piece in half, and set aside.
bring a large pot of water to a boil. place the green beans on a rack or special steamer basket over the boiling water. cover with a lid so that the steam does not escape. steam for a few minutes until the green beans are done. set the green beans aside. reserve about 2 cups of the water and dissolve the bouillon cube in it.
take a bundle of green beans (4 or 5) and wrap them with a piece of bacon. secure with a toothpick if necessary. place the bundles in a shallow baking dish.
in a saucepan over medium heat, combine the reserved stock with the worcestershire sauce, soy sauce, butter, brown sugar, and garlic powder. stir until the sugar is dissolved.
pour the sauce over the bundles and bake in a preheated 350 degrees f (175 degrees c) oven for 20 minutes or until the bacon is done.

swedish-ish meatballs

Ingredients

Servings: 6
meatballs:
1 pound lean ground beef
1/2 pound ground lamb
1/4 cup diced onion
1/4 cup italian bread crumbs
1 egg
1 tablespoon worcestershire sauce
2 pinches ground cinnamon
2 pinches ground nutmeg
2 pinches dried parsley
salt and ground black pepper to taste
2 tablespoons vegetable oil
gravy:
1 1/2 teaspoons cornstarch
1 (14 ounce) can beef broth
1/4 cup sour cream
1 (4.5 ounce) can sliced mushrooms, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix ground beef, ground lamb, onion, bread crumbs, egg, worcestershire sauce, cinnamon, nutmeg, parsley, salt, and pepper in a large bowl until evenly mixed; shape into 12 2-inch balls.
heat vegetable oil in a large skillet over medium-high heat. cook meatballs in hot oil until browned on all sides and somewhat firm, 5 to 7 minutes. remove browned meatballs with a slotted spoon to a slow cooker.
stir cornstarch into drippings remaining in the skillet; add beef broth. bring the broth mixture to a simmer, reduce heat to medium-low, and simmer until thickened, about 2 minutes. stir sour cream into the broth mixture until smooth. add mushrooms and stir. season the sauce with salt and pepper; pour over meatballs in the slow cooker.
cook in slow cooker on high for 4 hours.

oxtail soup i

Ingredients

Servings: 6
3 pounds beef oxtail
3 teaspoons salt
1/4 teaspoon ground black pepper
1 onion, chopped
2 carrots, sliced
1 parsnip, sliced
1 turnip, peeled and diced
2 tablespoons (optional)
6 cups water
1/2 teaspoon dried savory
1 bay leaf
1/2 cup barley
2 ounces dried mushrooms

Recipe

Preparation Time:

Cook Time:

Ready Time:

rehydrate dried mushrooms in hot water for 30 to 45 minutes. drain, and slice.
trim all fat off oxtails. spread on a shallow roasting pan. roast at 450 degrees f (230 degrees c) for 45 minutes. drain off fat, reserving about 2 tablespoons.
add 1 cup of water to roasting pan in which oxtails were browned. heat, stirring constantly, to dissolve browned bit. reserve.
in a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. add browned oxtails. drizzle over the saute. ignite.
pour reserved water and browning over the oxtails and vegetables. add remaining 5 cups of water. add savory, bay leaf, barley, salt, and pepper. bring to boil, and then reduce heat. cover, and simmer slowly for 2 hours. adjust seasonings.

easy lasagna soup

Ingredients

Servings: 8
1 pound ground beef
5 cups water
1 (14.5 ounce) can diced tomatoes, drained
1 1/2 cups quartered fresh mushrooms
3/4 cup chopped green bell pepper
1/2 cup diced onion
1 clove garlic, crushed
1 teaspoon basil
salt and pepper to taste
3/4 cup crumbled feta cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large pot over medium heat, cook and stir the ground beef until evenly brown; drain.
mix the water, tomatoes, mushrooms, green bell pepper, onion, and garlic into the pot with the beef. season with basil, salt, and pepper. bring to a boil, reduce heat, and simmer 45 minutes.
mix the feta cheese into the soup, and continue cooking about 15 minutes before serving.

Ajiaco (beef And Pepper Stew)

Ingredients

Servings: 4
2 tablespoons canola oil
1 cup thickly sliced shallots
2 tablespoons minced garlic
2 red bell peppers, cut into 1 inch pieces
1 1/2 teaspoons chipotle chile powder, or to taste
2 teaspoons ground cumin
3 cups cubed cooked roast beef
1 pound baby red potatoes, cut in half
2 cups water
1 quart beef broth
1/2 teaspoon dried oregano
salt and pepper to taste
1/4 cup chopped parsley
2 hard-cooked eggs, sliced 1/4 inch thick

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the canola oil in a dutch oven over medium heat. stir in shallots, garlic, and red pepper; cook until the shallot has softened and turned translucent, about 4 minutes. sprinkle in the chipotle powder and cumin; cook 30 seconds until fragrant.
add the roast beef and red potatoes, pour in the water and beef broth. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes. stir in the oregano, and season to taste with salt and pepper.
stir in chopped parsley before serving. garnish each bowl with a few slices of hard-cooked egg.

Lunch Box Hot Hot Dogs

Ingredients

Servings: 1
1 all-beef hot dog
1 hot dog bun
1 packet ketchup
1 packet prepared yellow mustard
2 tablespoons shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

prepare your child's lunch box by packing the hot dog bun, ketchup, mustard and cheddar cheese.
preheat your child's insulated beverage container by filling with boiling water. let stand for 15 to 20 minutes. i put the kettle on when i get up and let it heat while the kids get ready for school. right before they leave, dump out that water and replace with more boiling water. the preheating keeps it hot for a longer time. place a hot dog into the water and close the lid.
when your child is ready for lunch, they can take the hot hot dog out of the container and place it on the bun. top with ketchup, mustard and cheese to make a hot lunch from home.

Easy Grilled Tri Tip

Ingredients

Servings: 8
1/4 cup soy sauce
1/4 cup olive oil
2 tablespoons water
2 cloves garlic, peeled and chopped
ground black pepper to taste
4 pounds beef tri tip, cut into 1/2 inch slices

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. place the beef tri tip in the marinade. cover, and marinate in the refrigerator at least 4 hours.
preheat an outdoor grill for high heat, and lightly oil grate.
grill the beef slices 3 to 5 minutes per side, or to desired doneness. discard remaining marinade.

blackened steak bites with blue cheese sauce

Ingredients

Servings: 8
1 1/2 pounds beef top sirloin, trimmed and cut into bite-size pieces
2 tablespoons blackened seasoning (such as chef paul prudhomme's® blackened steak magic®), or more to taste
2 tablespoons vegetable oil
blue cheese sauce:
1 (3 ounce) package cream cheese
3 tablespoons evaporated milk
8 ounces blue cheese crumbles
1/2 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

season sirloin with blackened seasoning to coat on all sides.
heat oil in a cast-iron skillet on an outdoor grill until the oil is smoking. cook steak bites in hot oil in small batches, reheating oil between batches, until slightly crusty, 1 to 2 minutes per side.
stir cream cheese and evaporated milk together in a saucepan over low heat to melt the cream cheese. whisk blue cheese crumbles, garlic powder, white pepper, and cayenne pepper into the cream cheese mixture; simmer, stirring frequently, until the blue cheese melts into a smooth sauce, 2 to 3 minutes. serve blue cheese sauce with the beef bites.

Chef John's Sunday Pasta Sauce

Ingredients

Servings: 10
2 tablespoons olive oil, divided
1 (1 inch thick) slice beef shank
2 pounds lamb spareribs
2 bone-in chicken thighs
1 onion, diced
1 pinch salt
6 cloves garlic
3 (28 ounce) cans crushed italian (plum) tomatoes (such as san marzano)
2 cups water, divided
1/4 cup tomato paste
1/4 cup freshly grated parmigiano-reggiano cheese
2 tablespoons chopped flat-leaf (italian) parsley
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. place beef, lamb, and chicken in pan and turn to coat with olive oil.
roast in the preheated oven until meat is well browned, 20 to 30 minutes.
heat remaining 1 tablespoon olive oil in a large pot over medium heat. cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. add garlic; cook and stir until fragrant, about 1 minute.
pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. add roasted beef, lamb, and chicken to tomato sauce mixture.
pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. pour roasting pan water mixture into tomato mixture. stir parmigiano-reggiano cheese, italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. transfer meat to a dish. adjust sauce seasonings to taste.

Swiss Steak

Ingredients

Servings: 6
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (2 pound) beef round steak, 1 inch thick
2 tablespoons vegetable shortening
1/4 cup water, or as needed
1 (8 ounce) can diced tomatoes
1 onion, minced
1/2 green bell pepper, chopped
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. sprinkle half the flour mixture on one side of round steak pieces; pound steak until coating is absorbed. flip steak and coat with remaining flour mixture; pound steak until coating is absorbed. cut steak into 6 pieces.
melt shortening in a large skillet over medium heat; place steak pieces in the hot shortening. cook until browned, 7 to 10 minutes per side. cover and simmer until tender, about 1 hour, adding water as needed.
turn steak pieces over and add tomatoes, onion, and green bell pepper to the skillet. season with salt and black pepper. simmer until vegetables are tender, about 30 more minutes.

Easy Chili Iii

Ingredients

Servings: 15
3 pounds ground beef
1 large onion, chopped
1 medium head garlic, peeled and chopped
1 cup dry black beans
1 cup dry kidney beans
1 cup dry pinto beans
2 (28 ounce) cans diced tomatoes, drained
3 cups tomato paste
1 (8 ounce) can tomato sauce
2 tablespoons chili powder, or to taste
1 teaspoon hot pepper sauce, or to taste
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large pot over medium heat, cook beef, onion and garlic until meat is brown. stir in black beans, kidney beans, pinto beans, tomatoes, tomato paste and tomato sauce. season with chili powder, salt, pepper and pepper sauce. reduce heat, cover and simmer 2 to 3 hours, until beans are tender.

New Year's Day Soup

Ingredients

Servings: 12
1 pound dry black-eyed peas
3 (10.5 ounce) cans beef broth
1 (1 ounce) package dry onion soup mix
1 pound smoked sausage, sliced
1 cup uncooked long grain white rice
1 (4 ounce) can diced green chilies, drained
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.
drain and rinse the soaked black-eyed peas, and return to the saucepan. mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. season with pepper. bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. add water as necessary to keep the ingredients covered with liquid.

trail blazer barbecue sauce

Ingredients

Servings: 5
2 cups chopped onions
1 cup strong black coffee
1 cup ketchup
1 cup worcestershire sauce
1/2 cup brown sugar
1/2 cup apple vinegar
1/4 cup hot chili peppers, minced
3 tablespoons chili powder
6 cloves garlic, minced
2 teaspoons salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix together the onions, coffee, ketchup, worcestershire sauce, brown sugar, vinegar, hot chilies, chili powder, garlic, and salt in a saucepan until the brown sugar has dissolved. place over medium heat, bring to a boil, reduce heat, and simmer for 30 minutes.
pour the sauce into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. puree in batches until smooth. store in glass container in refrigerator.

Chicago-inspired Italian Beef Sandwich

Ingredients

Servings: 4
1 1/2 pounds boneless beef chuck, cut into 2-inch pieces
salt and ground black pepper to taste
1 tablespoon vegetable oil
6 cloves garlic, sliced
2 tablespoons white vinegar
1 tablespoon dried oregano
1 1/2 teaspoons salt, or to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon freshly ground black pepper
1 bay leaf
1/4 teaspoon red pepper flakes, or to taste
3 cups chicken broth, or as needed
4 ciabatta rolls, sliced in half
1 cup chopped giardiniera (pickled italian vegetables)
2 teaspoons chopped fresh flat-leaf parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

season beef with a pinch of salt and black pepper. heat vegetable oil in a heavy pot over high heat. cook and stir beef in hot oil until browned, 5 to 8 minutes.
stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. use a wooden spoon to gently break meat into smaller chunks. cover pot with a lid or aluminum foil and keep warm.
skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. cover pot with a lid or aluminum foil and keep broth warm.
lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. place tops on sandwich. repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. serve sandwiches with hot broth for dipping.

Saturday, July 30, 2016

Chicken Caprese

Ingredients

Servings: 4
3 tablespoons olive oil
2 cloves garlic, minced
2 cups spinach
3 tablespoons olive oil
4 skinless, boneless chicken breast halves
salt to taste
2 beefsteak tomatoes, sliced
2 (4 ounce) balls of buffalo mozzarella, sliced
ground black pepper
1 tablespoon balsamic vinegar, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
heat olive oil in a large skillet over medium heat. stir garlic into hot oil and cook until slightly softened, about 2 minutes, stirring often. add spinach and toss with hot oil and garlic; cover and remove from heat. set spinach mixture aside to wilt spinach.
heat 3 more tablespoons olive oil in an oven-safe skillet. cook chicken breasts in hot oil until browned, about 4 minutes per side. season with salt. layer 1/4 of the wilted spinach, tomato slices, and mozzarella slices on top of each breast. season with ground black pepper and drizzle with balsamic vinegar.
bake in preheated oven until cheese has browned and chicken is no longer pink inside, about 15 minutes. an instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees f (70 degrees c).

al's baked swiss steak

Ingredients

Servings: 4
1 pound boneless beef round steak
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon seasoned salt (such as lawry's®)
1 tablespoon all-purpose flour, or as needed
1/4 cup vegetable oil
1 (14.5 ounce) can stewed tomatoes
1 medium onion, chopped
1 green bell pepper, chopped
1/4 cup beef broth
1/2 cup chopped carrots
1/4 cup chopped celery
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/4 teaspoon worcestershire sauce
1/4 cup shredded sharp cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a shallow baking dish.
cut steak into four portions and pound to 1/4-inch thickness; season with salt, pepper, and seasoned salt. coat meat evenly with about 1 tablespoon flour.
heat oil in a skillet over medium heat. cook beef in hot oil until browned completely, 3 to 5 minutes per side; transfer to prepared baking dish reserving drippings in the skillet.
to the drippings, add tomatoes, onion, green bell pepper, beef broth, carrots, celery, garlic, 1 tablespoon flour, and worcestershire sauce. bring the tomato mixture to a boil; cook and stir for 2 minutes. pour the mixture over the meat in the baking dish. cover dish with aluminum foil.
bake until beef is completely tender, about 90 minutes. sprinkle cheese over beef and return to oven uncovered until cheese is melted, 3 to 5 minutes.

Midg's Mouth Watering Beef Jerky

Ingredients

Servings: 12
5 pounds boneless beef sirloin
2 cups soy sauce
1 cup water
3 dashes worcestershire sauce
3 tablespoons white sugar (optional)
3 tablespoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 teaspoons liquid smoke flavoring
mesquite or hickory wood chips, as needed for smoker

Recipe

Preparation Time:

Cook Time:

Ready Time:

cut beef into 1/4-inch thick slices. combine soy sauce, water, worcestershire sauce, sugar, salt, onion powder, garlic powder, and liquid smoke. pour marinade into heavy-duty resealable bag. add beef and mix well; seal bag and refrigerate 12 hours.
remove beef from marinade, pat dry with paper towels, and allow to stand for 30 minutes. discard used marinade. meanwhile, soak wood chips.
preheat smoker for 10 minutes.
arrange beef on drying racks. smoke for 5 to 7 hours, depending on how you like it, replenishing wood chips as necessary.

Sasser Family Oven Stew

Ingredients

Servings: 6
1 pound ground beef
4 potatoes, chopped
2 carrots, chopped
1 onion, minced
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
in a large oven-proof pot, combine beef, potatoes, carrots, onion and vegetable juice. cover and bake in preheated oven 1 1/2 hours.

Drip Beef Sandwiches

Ingredients

Servings: 4
5 pounds chuck roast
2 cubes beef bouillon
2 tablespoons salt
2 teaspoons garlic salt
2 bay leaves
2 tablespoons whole black peppercorns
2 teaspoons dried oregano
1 1/2 teaspoons dried rosemary

Recipe

Preparation Time:

Cook Time:

Ready Time:

place roast in a large pot with water to cover. mix in bouillon, salt, and garlic salt. place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. add this to the pot.
bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 6 to 8 hours. remove coffee filter and discard. remove roast from the pot and shred with two forks. reserve broth for dipping if desired.

Lunch Box Hot Hot Dogs

Ingredients

Servings: 1
1 all-beef hot dog
1 hot dog bun
1 packet ketchup
1 packet prepared yellow mustard
2 tablespoons shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

prepare your child's lunch box by packing the hot dog bun, ketchup, mustard and cheddar cheese.
preheat your child's insulated beverage container by filling with boiling water. let stand for 15 to 20 minutes. i put the kettle on when i get up and let it heat while the kids get ready for school. right before they leave, dump out that water and replace with more boiling water. the preheating keeps it hot for a longer time. place a hot dog into the water and close the lid.
when your child is ready for lunch, they can take the hot hot dog out of the container and place it on the bun. top with ketchup, mustard and cheese to make a hot lunch from home.

five hour stew

Ingredients

Servings: 6
2 pounds cubed beef chuck roast
4 carrots, chopped
2 onions, sliced into rings
2 tablespoons brown sugar
1/2 cup burgundy
3 tablespoons tapioca
salt to taste
ground black pepper to taste
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cups canned potatoes
1 (5 ounce) can water chestnuts
2 cups canned mushrooms, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 250 degrees f (120 degrees c).
combine the cubed chuck, carrots, onions, brown sugar, , tapioca, tomatoes, tomato sauce in a large baking dish. season with salt and pepper to taste.
bake at 250 degrees f (120 degrees c) for 4 hours. remove from oven and add stir in the potatoes, water chestnuts and mushrooms.
raise oven temperature to 300 degrees f (150 degrees c) for 1 more hour.

Meatball Lemon Soup

Ingredients

Servings: 4
1 pound lean ground beef
1 onion, shredded
1/2 cup uncooked white rice
2 tablespoons dried parsley
2 teaspoons dried dill weed
1 tablespoon olive oil
1 tablespoon ground cumin
2 tablespoons mayonnaise
1 carrot, shredded
salt and pepper to taste
1 cup all-purpose flour for coating
2 eggs
1/2 cup lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

fill a large soup pot three-quarters full with water and bring to a boil.
meanwhile, in a large bowl, combine beef, onion, rice, parsley, dill, olive oil, cumin, mayonnaise, carrot, salt and pepper. form into small meatballs and coat each meatball in flour. ease the meatballs into the boiling water, cover and reduce heat to low. simmer, stirring occasionally, until meatballs are no longer pink and soup has thickened slightly, 15 minutes.
in a small bowl, beat eggs with lemon juice. stir a spoonful of hot soup into egg mixture and beat well. then pour egg mixture into soup and stir. serve hot.

Quick Texas Stew

Ingredients

Servings: 4
1 pound ground beef
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) can ranch style chili beans
1 (15.25 ounce) can whole kernel corn
1 (19 ounce) can minestrone soup
salt and pepper to taste

Recipe

in dutch oven, over medium heat brown and drain 1 pound ground beef.
mix in diced tomatoes, ranch style chili beans, corn with liquid, minestrone soup. season with salt and pepper to taste.
cover and simmer 30 minutes.

vegetable beef soup ii

Ingredients

Servings: 8
1 1/2 pounds ground sirloin
1 cup chopped onion
2 (14.5 ounce) cans stewed tomatoes
5 cups water
1 tablespoon salt
2 cubes beef bouillon cube
2 carrots, chopped
2 stalks celery, chopped
1 russet potato, chopped
1/4 teaspoon dried thyme
1 bay leaf
1/4 teaspoon dried basil

Recipe

in a large stock pot brown sirloin and onion. drain grease and add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil. cover and cook until vegetables are tender, approximately 45 minutes.

Ultimate Cheese Ball

Ingredients

Servings: 6
3 (8 ounce) packages cream cheese, softened
1 bunch green onions, finely chopped
1 (8 ounce) jar dried beef, chopped
1 cup chopped pecans

Recipe

Preparation Time:

Ready Time:

in a medium bowl, mix the cream cheese, green onions and dried beef. form the mixture into a ball. sprinkle with pecans. chill in the refrigerator approximately 2 hours before serving.

cast-iron skillet prime rib roast and gravy

Ingredients

Servings: 1
1 (4.5 pound) beef prime rib roast at room temperature
coarse sea salt, or as needed
freshly ground black pepper, or as needed
1 onion, quartered
1/4 cup unsalted butter
1/4 cup all-purpose flour
1/4 cup red
1 (32 ounce) carton beef stock
4 sprigs fresh thyme

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 275 degrees f (135 degrees c).
rub beef roast with sea salt and black pepper. heat a large cast-iron skillet over medium-high heat; sear roast on all sides in the hot skillet, 2 to 3 minutes per side. turn roast so the ribs and fat side are facing up.
roast prime rib in the preheated oven for 45 minutes; scatter onion quarters around roast and continue cooking until an instant-read meat thermometer inserted into the thickest part of the meat reads 130 degrees f (54 degrees c) for rare, about 2 more hours.
remove roast from skillet, wrap meat in aluminum foil, and let rest for 15 to 20 minutes to let juices reabsorb into the meat. leave onion pieces in skillet.
pour drippings from skillet into a bowl and skim off excess grease. return degreased drippings to skillet with onion pieces, place over medium heat, and melt butter in the drippings. whisk flour into mixture to make a paste, 1 to 2 minutes. stir red into flour paste until smooth. mix beef stock into pan gravy until smooth; stir thyme sprigs into gravy.
reduce heat to low and simmer gravy until thickened, 5 to 8 minutes. strain gravy, discard onion pieces and thyme, and serve with prime rib.

horseradish sauce ii

Ingredients

Servings: 4
1 cup heavy cream
1/4 cup crumbled blue cheese
1/4 cup prepared horseradish
1/2 teaspoon mustard powder

Recipe

Preparation Time:

Ready Time:

pour cream into the container of a blender. blend on low speed for a minute to thicken slightly. add blue cheese gradually, then add horseradish and mustard, and blend well. pour into small sterile jars, and refrigerate for up to one week to blend flavors together.

chef john's shepherd's pie

Ingredients

Servings: 8
1 1/4 pounds yukon gold potatoes, peeled and cubed
3 cloves garlic, halved
1 pound lean ground beef
2 tablespoons flour
3/4 cup beef broth
3 tablespoons ketchup
4 cups frozen mixed vegetables
1/2 teaspoon black pepper
1/2 cup shredded cheddar cheese, divided
3/4 cup light sour cream
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

place cubed potatoes and garlic in a large pot with enough water to cover. bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
preheat the oven to 375 degrees f (190 degrees c).
brown ground beef over medium heat in a skillet. stir in flour, mixing with beef drippings.
add beef broth, ketchup and vegetables. stir to combine. cook for 5 minutes, until thick.
transfer beef mixture into an oven-proof casserole dish.
drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. mash together until smooth.
spoon potatoes the middle of the meat mixture. with a fork, spread potatoes from the center to the edges to form the top layer.
sprinkle with remaining 1/4 cup of grated cheese.
bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. let cool 15 minutes before serving.

rita's spinach casserole

Ingredients

Servings: 6
1 pound ground beef
1 (15 ounce) can tomato sauce
1 cup sour cream
1 teaspoon dried thyme
3 1/2 cups farfalle (bow tie) pasta, uncooked
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). bring a pan of lightly salted water to a boil. add the pasta, and cook until tender, about 8 minutes.
crumble ground beef into a skillet over medium-high heat. cook, stirring constantly until evenly browned. drain excess grease, and stir in the tomato sauce, sour cream and thyme.
place the cooked pasta into the bottom of a 2 quart casserole dish. pour the ground beef mixture over the pasta. cover with a layer of spinach. top with shredded cheese.
bake for 30 minutes in the preheated oven, until heated through and lightly browned on the top.

al's baked swiss steak

Ingredients

Servings: 4
1 pound boneless beef round steak
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon seasoned salt (such as lawry's®)
1 tablespoon all-purpose flour, or as needed
1/4 cup vegetable oil
1 (14.5 ounce) can stewed tomatoes
1 medium onion, chopped
1 green bell pepper, chopped
1/4 cup beef broth
1/2 cup chopped carrots
1/4 cup chopped celery
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/4 teaspoon worcestershire sauce
1/4 cup shredded sharp cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a shallow baking dish.
cut steak into four portions and pound to 1/4-inch thickness; season with salt, pepper, and seasoned salt. coat meat evenly with about 1 tablespoon flour.
heat oil in a skillet over medium heat. cook beef in hot oil until browned completely, 3 to 5 minutes per side; transfer to prepared baking dish reserving drippings in the skillet.
to the drippings, add tomatoes, onion, green bell pepper, beef broth, carrots, celery, garlic, 1 tablespoon flour, and worcestershire sauce. bring the tomato mixture to a boil; cook and stir for 2 minutes. pour the mixture over the meat in the baking dish. cover dish with aluminum foil.
bake until beef is completely tender, about 90 minutes. sprinkle cheese over beef and return to oven uncovered until cheese is melted, 3 to 5 minutes.

guinness® irish stew

Ingredients

Servings: 10
4 pounds boneless beef chuck roast, cut into 11/2-inch cubes
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 pinches salt and ground black pepper, or to taste
2 pinches cayenne pepper
1/4 cup vegetable oil
2 yellow onions, chopped
4 cloves garlic, crushed
1/4 cup tomato paste
1 teaspoon water, or as needed
3 cups irish (such as guinness®), divided
2 sprigs fresh thyme
4 large potatoes, chopped
2 cups chopped carrot
2 tablespoons chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

toss beef cubes with 2 tablespoons vegetable oil in a bowl.
whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. dredge beef cubes through flour mixture until evenly coated.
heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. transfer browned beef to a dutch oven or heavy-bottomed pot.
cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
stir tomato paste with enough water to partially dilute; pour into onion mixture. stir to blend. reduce heat to medium, cover dutch oven, and simmer for 5 minutes.
pour half the irish into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. transfer entire mixture to the browned beef. pour remaining half of irish into beef mixture; add thyme.
cover dutch oven, reduce heat to low, and simmer for 2 hours. add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. adjust salt as needed; garnish with parsley.

Creamy Pasta Casserole

Ingredients

Servings: 8
1 (12 ounce) package farfalle (bow tie) pasta
1/2 (8 ounce) package cream cheese, softened
1 (24 ounce) jar pasta sauce
1 teaspoon italian seasoning
1/2 teaspoon red pepper flakes
1 pound ground beef
1 onion, minced
2 cloves garlic, minced
1/2 cup shredded mozzarella cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
bring a large pot of lightly salted water to a boil. cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. melt cream cheese into the pasta. stir pasta sauce, italian seasoning, and red pepper flakes into the pasta mixture.
heat a skillet over medium heat. break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. stir beef mixture into the pasta mixture.
pour pasta-and-beef mixture into a 3-quart casserole dish. sprinkle mozzarella cheese over the dish.
bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.

Dt's Beef Dip

Ingredients

Servings: 4
3 (8 ounce) packages cream cheese
15 green onions, chopped
2 (2 ounce) packages dried beef, chopped
3/4 cup milk
2 tablespoons beau monde ™ seasoning

Recipe

Preparation Time:

Ready Time:

in a medium bowl, beat cream cheese until smooth. stir in onion and beef. beat in milk, a little at a time, until dip is the consistency of a thick pea soup. stir in seasoning. refrigerate 8 hours or overnight before serving.

g's flank steak marinade

Ingredients

Servings: 6
1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon minced onion
1 teaspoon ground ginger
1/2 teaspoon black pepper
1 (1 1/2-pound) beef flank steak

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow bowl, combine soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and pepper. coat steak with marinade, cover, and refrigerate for at least 6 hours.
preheat an outdoor grill for high heat, and lightly oil grate.
grill steak for 7 to 8 minutes per side, or to desired doneness.

Style Burgers

Ingredients

Servings: 4
1 pound ground beef
3 tablespoons dry bread crumbs
1 egg
3 green onions, chopped
1 tablespoon seasoning
1 tablespoon prepared mustard
1/4 cup barbeque sauce
1 teaspoon seasoning
4 slices cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for high heat.
in a medium bowl, mix the ground beef, bread crumbs, egg, green onions, 1 tablespoon seasoning, and mustard. form into 4 patties.
in a small bowl, blend the barbeque sauce and 1 teaspoon seasoning.
lightly oil the grill grate, and cook the patties 5 minutes per side, or until well done. place a slice of cheese on each burger, and allow to melt. serve with seasoned barbeque sauce.

Blender Yorkshire Pudding

Ingredients

Servings: 6
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1 cup milk, divided
1/4 cup beef drippings, divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

break eggs into a blender; blend for 2 to 3 minutes.
sift flour and salt together in a bowl; add flour mixture and 1/4 cup milk to blender. blend until smooth, 1 minute. scrape batter from sides of blender and pour in remaining 3/4 cup milk. blend until smooth, 2 to 3 more minutes.
refrigerate batter 1 to 2 hours before cooking.
preheat an oven to 450 degrees f (230 degrees c). pour 2 teaspoons of drippings into each of 6 muffin cups. place muffin pan into oven and heat until drippings are very hot.
pour batter into each of the prepared muffin cups.
bake in the preheated oven until puddings puff up and are slightly browned, 20 to 30 minutes.

nanny's goulash

Ingredients

Servings: 6
1 pound lean ground beef
1 (8 ounce) package fresh mushrooms, sliced
1 green bell pepper, cut into 1/2 inch pieces
1 red bell pepper, cut into 1/2 inch pieces
1 zucchini, thickly sliced
1 small red onion, sliced
4 tablespoons olive oil
1/2 tablespoon paprika
1/2 tablespoon dried basil
1 teaspoon garlic salt
1/2 teaspoon white pepper
1 (14.5 ounce) can whole peeled tomatoes with liquid, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet, brown the ground beef. remove beef with a slotted spoon and discard fat.
return skillet to stove, heat olive oil over medium-high heat. stir in mushrooms, green and red peppers, squash, onion, paprika, basil, garlic salt, and pepper; cook for five minutes, stirring occasionally.
reduce heat to medium. stir in beef and tomatoes; simmer about 20 minutes, stirring occasionally.

osso buco

Ingredients

Servings: 6
1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon ground black pepper
2 pounds veal shank
3 tablespoons butter
3 tablespoons olive oil
1 cup chopped onion
1 cup thinly sliced carrots
1/2 cup chopped celery
2 cloves garlic, crushed
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon dried basil
1 teaspoon dried thyme
3 sprigs fresh parsley
1 bay leaf

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish, stir together flour, salt, and black pepper. dredge meat in seasoned flour. in a large skillet, melt butter with oil over medium heat. brown meat. remove meat from pan, and set aside.
add onion, carrots, celery, and garlic to drippings in pan. cook and stir for about 5 minutes.
stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. return meat to pan. bring to a boil, and reduce heat to simmer. cover, and cook for 2 1/2 hours.

the ultimate chili

Ingredients

Servings: 6
1 pound lean ground beef
salt and pepper to taste
3 (15 ounce) cans dark red kidney beans
3 (14.5 ounce) cans mexican-style stewed tomatoes
2 stalks celery, chopped
1 red bell pepper, chopped
1/4 cup red vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried basil
1 dash worcestershire sauce
1/2 cup red

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet over medium-high heat, cook ground beef until evenly browned. drain off grease, and season to taste with salt and pepper.
in a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red vinegar. season with chili powder, cumin, parsley, basil and worcestershire sauce. stir to distribute ingredients evenly.
cook on high for 6 hours, or on low for 8 hours. pour in the during the last 2 hours.

g's flank steak marinade

Ingredients

Servings: 6
1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon minced onion
1 teaspoon ground ginger
1/2 teaspoon black pepper
1 (1 1/2-pound) beef flank steak

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow bowl, combine soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and pepper. coat steak with marinade, cover, and refrigerate for at least 6 hours.
preheat an outdoor grill for high heat, and lightly oil grate.
grill steak for 7 to 8 minutes per side, or to desired doneness.

carne en su jugo (meat in its juices)

Ingredients

Servings: 6
4 fresh tomatillos, husks removed
3 serrano chile peppers, seeded and chopped
1 clove garlic, peeled
3 cups water
6 slices bacon
2 pounds flank steak, cut into 1/2-inch squares
4 teaspoons chicken bouillon granules
2 (15.5 ounce) cans pinto beans
1/2 onion, chopped
6 tablespoons chopped fresh cilantro
ground black pepper, to taste
1 lime, cut into 6 wedges

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. remove the pan from the heat and allow to cool. transfer the contents to a blender and blend until smooth. set aside.
cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. drain on a paper towel-lined plate. crumble the bacon and set aside.
place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned. pour the tomatillo mixture over the beef and bring to a boil. stir the chicken bouillon into the mixture, and reduce heat to medium. cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.
meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. garnish each with onion, cilantro, black pepper, and a lime wedge.