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Archive for the ‘beef’ Category

Beef Short Ribs in Burgundy Sauce

Ingredients
3 pounds bone-in beef short ribs
3 tablespoons butter
1 large sweet onion, halved and sliced
2 celery ribs, thinly sliced
1 medium carrot, thinly sliced
1 garlic clove, minced
Dash dried thyme
2 tablespoons all-purpose flour
1 cup water
1 cup dry red wine or beef broth
1 beef bouillon cube or 1 teaspoon beef bouillon granules
2 tablespoons minced fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon browning sauce, optional
1/8 teaspoon pepper

Directions
Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once.

Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir 10-12 minutes or until tender. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon.

Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender.

Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs. Yield: 6 servings.

Recipe found here: Beef Short Ribs in Burgundy Sauce

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Spicy Beef & Pepper Stir-Fry

Ingredients
1 pound beef top sirloin steak, cut into thin strips
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced, divided
1/4 teaspoon pepper
3/4 teaspoon salt, divided
1 cup light coconut milk
2 tablespoons sugar
1 tablespoon Sriracha Asian hot chili sauce
1/2 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons canola oil, divided
1 large sweet red pepper, cut into thin strips
1/2 medium red onion, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
4 cups fresh baby spinach
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro

Directions
In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime peel, lime juice and remaining salt until blended.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan.

Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil 2-3 minutes or just until vegetables are crisp-tender. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro. Yield: 4 servings.

Recipe found here: Spicy Beef & Pepper Stir-Fry

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Creamy Beef Enchiladas

Ingredients
2 pounds lean ground beef (90% lean)
1 cup chopped onion
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies
3 cups (12 ounces) shredded cheddar cheese, divided
3 cans (10 ounces each) enchilada sauce, divided
12 flour tortillas (8 inches), warmed

Directions
Preheat oven to 350°. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through.

Spread 1/4 cup enchilada sauce into each of two ungreased 13×9-in. baking dishes. Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes.

Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes or until heated through. Yield: 12 servings.

Recipe found here: Creamy Beef Enchiladas

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Moroccan Empanadas

Ingredients
3/4 pound ground beef
1 medium onion, chopped
3 ounces cream cheese, softened
1/3 cup apricot preserves
1/4 cup finely chopped carrot
3/4 teaspoon Moroccan seasoning (ras el hanout) or 1/2 teaspoon ground cumin plus 1/4 teaspoon ground coriander and dash cayenne pepper
1/4 teaspoon salt
3 sheets refrigerated pie pastry
1 large egg yolk, beaten
1 tablespoon sesame seeds

SAUCE:
1/2 cup apricot preserves
1/2 cup chili sauce

Directions
Preheat oven to 425°. In a large skillet, cook beef and onion over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in cream cheese, preserves, carrot and seasonings. Cool slightly.

On a lightly floured work surface, unroll pastry. Cut 40 circles with a floured 3-in. cookie cutter, rerolling dough as necessary. Place half of the circles 2 in. apart on parchment paper-lined baking sheets. Top each with 1 rounded tablespoon beef mixture. Top with remaining pastry circles; press edges with a fork to seal.

Brush tops with egg yolk; sprinkle with sesame seeds. Cut slits in tops. Bake 12-15 minutes or until golden brown. Remove from pan to a wire rack.

Meanwhile, in a microwave, warm sauce ingredients, stirring to combine. Serve with empanadas.

Freeze option: Cover and freeze unbaked empanadas on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake empanadas as directed, increasing time as necessary. Prepare sauce as directed. Yield: 20 servings.
Editor’s Note: This recipe was tested with McCormick Gourmet Moroccan Seasoning (ras el hanout).

Recipe found here: Moroccan Empanadas

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corn-bread-taco-bake

Corn Bread Taco Bake

Ingredients
1-1/2 pounds ground beef
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1/2 cup water
1/2 cup chopped green pepper
1 envelope taco seasoning
1 package (8-1/2 ounces) corn bread/muffin mix
1 can (2.8 ounces) french-fried onions, divided
1/3 cup shredded cheddar cheese

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the corn, tomato sauce, water, green pepper and taco seasoning. Spoon into a greased 2-qt. baking dish.

Prepare corn bread mix according to package directions for corn bread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.

Sprinkle with cheese and remaining onions. Bake 3-5 minutes longer or until cheese is melted and a toothpick inserted into corn bread layer comes out clean. Yield: 6 servings.

Recipe found here: Corn Bread Taco Bake

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meatball-cabbage-rolls

Meatball Cabbage Rolls

Ingredients
1 large head cabbage
1 can (8 ounces) no-salt-added tomato sauce
1 small onion, chopped
1/3 cup uncooked long grain rice
2 tablespoons chili powder
1/4 teaspoon garlic powder
1/8 teaspoon salt
1 pound lean ground beef (90% lean)
1 can (15 ounces) tomato sauce

Directions
In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.

In a large bowl, combine no-salt-added tomato sauce, onion, rice, chili powder, garlic powder and salt. Crumble beef over mixture; mix well. Shape into 12 balls. Place one meatball on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose meatball. Secure with toothpicks.

Place in a 5-qt. slow cooker. Pour remaining tomato sauce over cabbage rolls. Cover and cook on low for 8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks. Yield: 4 servings.

Recipe found here: Meatball Cabbage Rolls

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chicago-italian-beef

Chicago Italian Beef

Ingredients
5 lbs rump roast (do not substitute for a different type roast)
2 (10 1/4 ounce) cans beef consomme (Broth)
1 (1 ounce) package Good Seasonings Italian salad dressing mix
pepperoncini pepper (1/2-1 jars depending on level of spiciness)
giardiniera (1/2-1 jars)
3 -5 sweet green peppers (according to size)
1 loaf long thin French bread

Directions
Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.

Turn over at the 6th and 12th hour interval.

At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.

Cut bread into 6 inch lengths and slice on the side lengthwise.

Pull roast apart with a fork, and using tongs, pile bread with meat and juice.

(Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.

Salt to taste.

OPEN WIDE and enjoy the most wonderful taste sensation.

May be frozen when cooked.

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