Beef Recipes

 

 

 BBQ BEEF STIR-FRY

 BBQ Beef Stir-Fry

Ingredients

 1 (1 1/2-pound) beef chuck steak, sliced into thin strips

2 tablespoons canola oil

2 carrots, sliced about 1/4-inch thick

2 stalks celery, sliced about 1/4-inch thick

1/2 medium yellow onion, sliced

8 ounces white button mushrooms, sliced

1 tablespoon freshly minced ginger root

1 tablespoon freshly minced garlic

1 head broccoli, cut into florets

1 (16-ounce) package lo mein noodles, cooked according to package directions

Hoisin Sauce:

1/4 soy sauce

2 tablespoons tomato paste

1 teaspoon chopped ginger

1 teaspoon chopped garlic

1 teaspoon hot sauce

1/4 cup light brown sugar

2 tablespoons cider vinegar

1/8 teaspoon pepper

Directions

Stir-Fry: In a wok or large skillet over high heat add the canola oil. Add the beef and cook until browned, about 3 minutes. 

Set aside on a plate.

To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Remove half the vegetables and reserve for the online round 2 

Recipe: Cold Noodle Salad. Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef. 

Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad. 

Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry.

Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended. 

Add half to the stir-fry and save the remaining half for the next time you make a stir-fry. 

The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator.








 

BBQ Beef Stir Fry
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  Prime Rib Roast & Yorkshire Pudding in Convection Oven


¼ c. Dijon mustard
3 cloves garlic, finely chopped
1 tbsp chopped fresh time (1 tsp if using dried)
1 tbsp Worcestershire sauce
¾ tsp salt & pepper
4 lbs.(2 kg) Prime Rib Roast
Sauce
1 tbsp flour
¾ c water or beef broth
½ c dry red wine (option use beef broth)
½ tsp salt & pepper
Combine mustard, garlic, thyme, Worcestershire, salt & pepper
Place roast fat side up, on rack over drip pan
Rub paste mixture over top and sides of roast
Convection roast in a preheated 325 oven for 13/4 hr or 140 for rare
160 for medium rare.
Wrap roast in foil and let stand 10 min before carving
Pour dripping from roast into a small sauce pan.
Sprinkle flour over juice and cook for 2 min.
Add wine , water (stock) bring to a boil and reduce heat
Cook for 5 minutes. Serve with sliced beef

Prime Rib & Yorkshire Pudding
Two Thumbs Up
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YORKSHIRE PUDDING

3 Eggs
½ tsp salt
1 cup flour
1 cup milk
1tsp sugar
2 tsp vegetable oil
Mix flour , salt, & sugar. Add milk gradually, then unbeaten eggs & oil. Bake in grease hot muffin tins at 400 digress for 20-30 min.

Yorkshire Pudding
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                           PRIME RIB AND STUFFED POTATOES

Pre heat oven to 450
Spread Salt and Pepper all over roast
Roast Prime Rib on a bed of celery, onions, & Carrots
Start at 450 for ½ hour then turn down to 325 and slow roast
Use temp. gage to get the right doneness approx. 2 hours

 

                                 STUFFED POTATO
 
Prick 4 potatoes and place on cookie sheet
Bake in oven for 1 hr or until cooked through
Cut top off of potato after it has cooled
Place the insides on the potato in a bowl
Add bacon (fried earlier) cheese, green onion
Sour cream (optional)
Fill potato back up and add little cheese on top
Set aside
When roast is ready to come out of oven. Tent with foil
Let stand 15 to 20 min.
Place potatoes in the oven to heat and melt cheese.

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                         GLAZE FOR MEATLOAF


½ c ketchup

1 tsp cumin

Dash Worcestershire 

Dash hot sauce

1 T honey


Mix together put on meatloaf the last 20 minutes of cooking

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KAREN’S MEATLOAF

1½ lb. lean ground beef
1 small onion (diced)
3 strips of bacon ( cut in small pieces)
Salt & pepper
2 T Worcestershire sauce
½ cup of Italian bread crumbs (more if the mixture is too wet)
½ cup ketchup
1 egg
In pan put 1 T. of butter add onions and bacon
Cook till transparent but not brown
Set aside to cool
In large bowl add all the rest from the list
Add onion and bacon
Mix with hands just until mixture is together
(over mixing will make the loaf tough)
Form meat into a loaf and put on a parchment lined cookie sheet
Cook at 350 degrees for 20 minutes turn down to 325 for 55 min.
Check and make sure that the temperature has reach 160 degrees
*NOTE: If the meat mixture is too dry add chicken stock to moisten.
I peel a russet potato for each of us add it to the oven
Steam some broccoli and dinner is complete.

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 You can divide and store ground meat in a Ziplock bag. Just break off how much you need and keep the rest in the freezer for later! 

Cooking tip

 Mamma Carmen's Enchiladas

 Ingredients

2 pounds Ground Beef

1 package Taco Seasoning (1 Ounce Size)

2 cans 10 Oz Cans, Red Enchilada Sauce

2 cans 10 Oz Cans, Green Enchilada Sauce

10  Taco Size Flour Tortillas

2 cups Grated Cheese (preferably Cheddar But Use Whatever You Like)

1-½ cup Whole Black Olives Sliced

4 whole Jalapeno, Sliced

1 whole Onion, Diced

Preparation Instructions

Preheat oven to 350 F. 

Brown ground beef in a skillet over medium heat. Once it’s browned, drain the grease and add seasoning packet. Cook according to packet directions. Remove from heat and set aside.

Take the enchilada sauces and mix them together in a shallow bowl.

Dip the tortillas in the sauce on each side and set them on a plate.

Add some ground beef into each tortilla, add a sprinkling of cheese, some olives, jalapenos and onions.

Roll up each tortilla and set seam side down in a 9×13 pan.

Top the entire pan with the remaining cheese, olives, jalapenos and onions.

Bake in the oven for 20-30 minutes at 350 F.

For serving, we also topped ours with sour cream and green onions.






 

Enchiladas
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Meatball Slider With Red Sauce 

Ingredients

Tomato Sauce:

2 tablespoons extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, sliced

1 teaspoon red pepper flakes

1 tablespoon tomato paste

One 28-ounce can crushed fire-roasted tomatoes

1 tablespoon chopped fresh basil

2 sprigs fresh thyme

Kosher salt and freshly ground black pepper

Meatballs:

1/4 cup panko breadcrumbs

1/4 cup milk

8 ounces ground beef

8 ounces ground pork

1/4 cup grated Parmesan

2 tablespoons chopped fresh Italian parsley

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1/2 pound fresh buffalo mozzarella, sliced

Sliders:

8 soft Hawaiian buns

8 leaves fresh basil

8 bamboo skewers

Directions

Preheat the oven to 350 degrees F.

For the tomato sauce: Heat the olive oil in a large, deep skillet over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomato paste, cook for 1 minute. Stir in the tomatoes, basil, thyme, 1 cup water, and some salt and pepper. Reduce the heat to medium-low and simmer for 15 to 20 minutes. Keep warm.

For the meatballs: 

Soak the panko in the milk for 10 minutes. In a large mixing bowl, combine the ground beef and pork, Parmesan, parsley, garlic, some salt and pepper and the soaked panko. Mix well to combine; do not overwork. Form into eight 2-inch balls.

Set a large saute pan over medium-high heat. Add the olive oil. Sear the meatballs on all sides until golden brown, 6 to 7 minutes.

Remove the thyme sprigs from the tomato sauce; add the meatballs to the sauce. Spoon some sauce over the meatballs, then top them with slices of mozzarella. Transfer to the oven and bake until the cheese is bubbly and the meatballs are cooked through, 20 to 25 minutes.

To assemble the sliders, load one meatball onto each bun. Top with a basil leaf and secure the bun top with a bamboo skewer.

 Serve on a large platter with extra sauce on the side.




 

Meat slider with Red Sauce
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                NEVER FAIL AWESOME YORKSHIRE PUDDING

3 eggs
½ tsp salt
1 cup flour
1 cup milk
1 tsp sugar
2 tsp vegetable oil

Mix flour , salt, sugar together
Add vegetable oil to milk add to flour mixture
Add to flour mix
Add eggs

Place batter in a heated muffin pan with vegetable oil on the bottom
Cook on cookie sheet for 30 minutes at 400 degrees

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                              SHEPARDS PIE WITH POTATO TOPS

1 lb lean ground beef
1 small onion (diced)
2 carrots ( diced small)
Flour
Salt & pepper
Beef broth
Small frozen peas
Mashed potatoes ( I plan the night before and cook extra for pie)

With butter and oil cook onions and carrots till onions are translucent
Take out and add ground beef
When cooked add onions and carrot back to frying pan
Sprinkle with 3T flour mix till you can not see anymore flour
Add beef broth and simmer until meat is cooked
Transfer to oven proof dish
Top with mashed potatoes
Bake at 350 till potatoes brown on the top approx. 30 minutes

* If you do not have left over mashed potatoes
Make potatoes while making meat mixture.
Can be made ahead of time and refrigerate

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 SLOW BRAISED BEEF BRISKET

 Oven to 325 preheated

Cut down fat cap and add salt

Brown in a hot frying pan

Place in a 9 X 13 oven proof pan

Cover with sauce below

Take parchment paper and lay of top of beef

Tightly seal with foil 

Bake for 3 ½ to 4 hours

Rest 30 minutes before serving


In frying pan you brown meat add

2 onion sliced and cooked down ( with butter and olive oil)


In a bowl add

2 c. coke

1 ½ c ketchup

4 T onion powder

2 tsp brown sugar

1 tsp thyme ( Dried)

Salt & pepper


Take onions and place on bottom of roasting pan

Pour sauce in bowl over the top

Cover and bake



 


Slow Braised Beef Brisket
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 Steak and Stout Pies with Cheese

 INGREDIENTS

 1 tablespoon (15 mL) vegetable oil

 2 pounds (1 kg) stewing beef, cut into 1-inch (2.5 cm) cubes

 2 tablespoons (30 mL) butter

 2 onions, sliced

 2 carrots, sliced

 2 stalks celery, sliced

 2 tablespoons (30 mL) tomato paste

 2 tablespoons (30 mL) all-purpose flour

 1 can (440 mL) stout beer

 1 tablespoon (15 mL) grainy or Dijon mustard

 ½ teaspoon (2 mL) each salt and pepper

 1 cup (250 mL) shredded Black Diamond Old Cheddar Cheese (about 4 oz/125 g)

 1 sheet frozen puff pastry (or half of a 450 g package), thawed

 1 egg

 DIRECTIONS

 1. In a Dutch oven or other ovenproof pot, heat oil over medium-high heat. In two batches, brown beef; transfer each batch to a bowl using a slotted spoon.

 2. Drain off fat, if necessary. In same pot, melt butter over medium heat. Add onion, carrot and celery; cook, stirring, until softened, about 8 minutes. Stir in tomato paste and flour; cook, stirring, for 1 minute. 

Stir in beer, mustard, salt and pepper. Return beef and accumulated juices to pot; bring to boil. 

Cover and bake in preheated 350°F (180°C) oven until beef is tender, about 1 hour.

 3. Transfer mixture to four, 2-cup (500 mL) ovenproof soup bowls; sprinkle with cheese. In a small bowl, beat egg with 1 tsp (5 mL) water; brush edge of soup bowls with egg wash. Unroll pastry; cut into four squares. 

 Centre pastry over filling, pressing overhang to dish. Brush pastry with egg wash. Using tip of small knife, poke a couple of steam vents in centre of pastry. Place bowls on baking sheet; bake in preheated 400°F (200°C) oven until pastry puffed and deep golden, 15 to 20 minutes.

4. Tip: To make as one large pie, spoon meat mixture into an 8-cup (2 L) casserole dish; sprinkle with cheese. 

On a floured surface, roll out pastry to fit top of dish, plus an additional 1-inch (2.5 cm) for overhang. 

 Proceed as per recipe, baking for about 30 minutes or until deep golden and puffed.







 

Steak and Stout Pie with Cheese
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                STUFFED HAMBURGER PATTIES

White bread crumbs
Milk
Mix together to form paste

Ground sirloin
Worcestershire sauce
Garlic (optional)
Salt & pepper
Bread mixture from above
Mix together
Roll into a ball flatten between two pieces of wax paper
Do the same with the second patty (patties should be thin )

Take the first patty and add filling
Real bacon bits
Any cheese
Take the second patty and place on top sealing the edges
Cook on grill
Add all your favorite toppings, example tomatoes, grilled onions, lettuce
Serve on a toasted bun

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                                   CABBAGE ROLLS

Cabbage leaves
1 lb. ground beef (80-20)
2 cups cooked rice
1 ½ T butter
1 ½ T olive oil
1 small onion, deiced
1 -2 gloves garlic (optional)
3 T parsley
½ tsp thyme
1 tsp salt
½ tsp pepper
1 cup beef broth
1 cup tomato sauce

Core cabbage and pour boiling water over the cabbage
Cover and let stand until outside leaves peel off, set aside
In a large skillet heat butter and oil. Add onions & garlic (if using) till transparent remove and set aside
Add meat and cook till lightly brown, return onions
Add rice, parsley, thyme, salt & pepper and mix thoroughly.
Fill cabbage leaves, fold and roll holding them together with toothpick
Combine beef broth with tomato paste pour over cabbage rolls
Cover and bake at 325 for 1 hour

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 Todays Menu.........Take It Or Leave It

              IN A HURRY BEEF STEW WITH TOMATOES

2 can beef broth
1 lb sirloin steak
1 can tomato paste (5.5oz)
2 T flour
1 T. dried thyme leaves
½ tsp rosemary dried
1/8 tsp pepper
3 cups sliced mushrooms
2 cups baby carrots
3 medium red skin or new white potatoes (diced )
1 stack of celery (sliced)


Coat meat with flour and in a large pot brown meat
Add broth and tomato paste and bring to a boil
Sit in remaining ingredients add lid when pot returns to boil turn down heat
Simmer for 30 minutes stirring once and a while
*If using a tougher cut of meat let the meat simmer in the broth
And tomato paste for 1 hour before adding everything else.

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                         IRISH BEEF STEW

8 bacon strips, diced
1/3 c flour
1 tsp salt
½ tsp pepper
3 pounds beef stew meat, cut into 1- inch cubes or left over roast beef
1 pound mushrooms, quartered
2 white onions , diced
2 medium carrots, chopped
¼ celery chopped
1 T olive oil
2-4 garlic cloves, minced
1 T tomato paste
4 c. beef broth
1 c beer or additional beef stock
2 bay leaves
1 tsp dried thyme
1 tsp parsley
1 tsp rosemary, crushed
2 pounds of Yukon gold potatoes 1- inch cubes
2 T cornstarch mixed with 2 T water
1 cup frozen peas

In a large stove top pot , cook bacon till browned and set aside
In large plastic bag add flour, salt & pepper .
Take meat and shake to coat
In small batches brown meat in bacon fat and set aside
In same pot sauté mushrooms, onions, carrots and celery till tender
Add garlic cook 1 minute
Add tomato paste Add broth, beer, bay leaves , thyme, parsley and rosemary
Return beef and bacon to the pot
Bring to a boil and turn down to simmer for 2 hours with the lid on it.
Add potatoes , return to boil
Cover and simmer for 1 hour
Stir in cornstarch and water mixture and bring to a boil
Add peas , till heated trough
Remove bay leaves
*note this will serve 15 people and freezes well

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                        SWEET AND SOUR MEAT BALLS

1 lb ground beef
1 egg
1 tsp salt
¾ tsp pepper
3 T onions, diced
1-3 T. cornstarch
1 14 oz crushed or cubed pineapple
3 T vegetable oil
1 T. vinegar
1/3 cup sugar
1/3 cup water
1T soy sauce
1 green pepper, cut in bite size piece
1 red pepper, cut in bite size pieces ( can use yellow, looking for color)

Mix together beef, egg, salt, onions, and 1 T cornstarch, shape into balls
Drain pineapple, reserving the juice.
Heat 2 T oil into skillet
Mix together remaining corn starch, soy sauce, vinegar, sugar, water and pineapple juice . Add to skillet, stir until thick
Add pineapple, green peppers and meatballs
Bring to boil and simmer until meatballs are cooked and tender
Serve on rice or with a toothpicks as an appy

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 Add a teaspoon of water when frying minced beef. It will help pull the grease away from the meat while cooking.

cooking tip

 
     OUR FAVORITE CHEESE INSIDE OUT BURGER

¼ c grated cheddar cheese
¼ c grated Gruyere cheese
1 lb. extra lean ground beef
1 T Worcestershire sauce
1 ½ tsp paprika
¼ tsp each of salt & pepper

Combine cheese into a bowl
Add everything else to the ground beef and mix with hands to combine ( do not over mix as meat will become tough)
Form 2 flat patties for each burger. Take one patty and fill with cheese leaving a space around the outside. Place the other patty on top and seal.
Place on grill until cooked
*** NOTE  do not flatten burger on the grill as the cheese will run out….

      TANGY SAUCE FOR YOUR FAVORITE BURGERS

Mayo
Ketchup
Dill relish ( could use sweet if you like a sweeter sauce)
Vinegar ( small amount depending on how tangy you want it)

This sauce is good on a regular ground beef burger

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  POT ROAST WITH HOME MADE AU JUS IN TIN FOIL

 POT ROAST WITH HOME MADE AU JUS ( in tin foil)

Pot roast ( I use chuck)

carrots, cut large

onions, cut large 

potatoes, cut same size as vegetables


Place a huge 3 foot piece of tin foil in a roaster

Take another piece of  foil and place the other way

Place slice carrots, onions and potatoes in the bottom

Put 3 T. on soy sauce in the bottom


Mix together Au Jus

Au Jus

4 Tsp onion power

2 tsp salt

2 tsp light brown sugar

1 tsp salt

1 tsp garlic powder

1 tsp dried thyme

½ celery salt

3 T corn starch

1 tsp espresso coffee


Rub Au Jus on dried and tied roast and place in foil pack it. 

Roll up foil till tight and no air can escape 

Cook in a 300 degree oven for 4 hours.

Rest for 20 min before serving

Place on platter with vegetables and slice meat

Stain juice into a fat separator and place in table for Au Jus ( I pour a small amount on the plate to make the meat shine.




 

Pot Roast with Homemade Au Juice
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                                    HOT DOG SUPREME

All Beef wieners

Bacon ( 2 slices per dog)


Wrap the 2 slices of bacon around the wiener and hold with toothpick

Place in batter ( below)\

Deep fry until the bacon is crisp

Put on paper towel to drain.

Toast Bun

Add butter mustard and onions (fried or raw) to bun

Top with wiener and little extra mustard on top


                            BATTER FOR FRYING

Flour

Sugar

Baking powder

Salt

1 egg

Beer  ( or club soda)

Mix well together. Dip bacon wrapped wiener in batter and deep fry. 

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 Meat Loaf and Potato Casserole with Bacon

 1 Pound Lean Ground Beef

 3/4 Cup Finely Chopped Onion

 1/3 Cup Seasoned Dry Breadcrumbs

 1/4 Cup Jack Daniels Honey Smokehouse Barbecue Sauce(or any brand)

 1 Egg, lightly beaten

 2 Teaspoons Chili Powder

 3/4 Teaspoon Salt

 1 Package Ore-Ida Steam n’ Mash Cut Russet Potatoes(or any brand)

 2/3 Cup Canned Evaporated Milk ( Milk or Cream)

 1 Tablespoon Butter

 1 Tablespoon Chopped Fresh Flat-Leaf Parsley

 1 Teaspoon Garlic Powder

 1 Cup Cooked Bacon, Crumbled

 1/4 Cup Canned Crispy Fried Onions

 2/3 Cup Shredded cheddar cheese Blend


 Preheat oven to 375 degrees. 

Coat 9 x 9 baking dish with nonstick cooking spray.

 

In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. 

Gently press into bottom of baking dish.

 Bake uncovered for 20 to 25 minutes, or until cooked through. 

Remove from oven and carefully pour off any excess fat if needed. Adjust oven temperature to broil and place oven rack 6 to 8 inches from heat source.

Meanwhile, microwave Potatoes according to package instructions. 

In a large bowl, mix together hot Potatoes, milk, butter, parsley and garlic, and mash with a potato masher until smooth. 

For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. 

Spread evenly on top of beef mixture and sprinkle with cheese.

 Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired







 

Meat Loaf
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