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Archive for the ‘beef’ Category

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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coffee-braised-short-ribs

Coffee-Braised Short Ribs

Ingredients
4 pounds bone-in beef short ribs
1-1/2 teaspoons salt, divided
1 teaspoon ground coriander
1/2 teaspoon pepper
2 tablespoons olive oil
1-1/2 pounds small red potatoes, cut in half
1 medium onion, chopped
1 cup reduced-sodium beef broth
1 whole garlic bulb, cloves separated, peeled and slightly crushed
4 cups strong brewed coffee
2 teaspoons red wine vinegar
3 tablespoons butter

Directions
Sprinkle ribs with 1 teaspoon salt, coriander and pepper. In a large skillet, brown ribs in oil in batches. Using tongs, transfer ribs to a 6-qt. slow cooker. Add potatoes and onion.

Add broth to the skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in garlic and remaining salt; add to slow cooker. Pour coffee over top. Cover and cook on low for 6-8 hours or until meat is tender.

Remove ribs and potatoes to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring to a boil; cook until liquid is reduced by half. Stir in vinegar. Remove from the heat; whisk in butter. Serve with ribs and potatoes. Yield: 8 servings.

Recipe found here: Coffee-Braised Short Ribs

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touchdown-brat-sliders

Touchdown Brat Sliders

Ingredients
5 thick-sliced bacon strips, chopped
1 pound uncooked bratwurst links, casings removed
1 large onion, finely chopped
2 garlic cloves, minced
1 package (8 ounces) cream cheese, cubed
1 cup dark beer or nonalcoholic beer
1 tablespoon Dijon mustard
1/4 teaspoon pepper
16 dinner rolls, split and toasted
2 cups cheddar and sour cream potato chips, crushed

Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Cook bratwurst and onion in drippings over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

Stir in the cream cheese, beer, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally. Stir in bacon. Spoon 1/4 cup onto each roll; sprinkle with chips. Replace tops. Yield: 16 sliders.

Recipe found here: Touchdown Brat Sliders

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cabbage-roll-casserole

Cabbage Roll Casserole

Ingredients
2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds), shredded
1 cup (4 ounces) shredded part-skim mozzarella cheese
Coarsely ground pepper, optional

Directions
Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and next six ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat.

Layer a third of the cabbage in a greased 13×9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.

Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper. Yield: 12 servings.

Recipe found here: Cabbage Roll Casserole

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goulash

Old Fashioned Goulash

Ingredients
2 lbs ground beef or turkey
3 tsp minced garlic
1 large Yellow onion, diced
2 1/2 cups water
1/2 cup beef broth
1/3 cup olive oil
2 (15­ounce) cans tomato sauce
2 (15­ounce) cans diced tomatoes
1 T Italian seasoning
3 bay leaves
1 T seasoned salt
1/2 T black pepper
2 cups elbow macaroni, uncooked
1 cup shredded Mozzarella Cheese
1/2 Cup Shredded Cheddar Cheese

Directions
1. In a large pan, saute your ground meat in skillet over medium-­high heat until HALF cooked,
remove from heat.

2. Add garlic, onions, olive oil & until meat is fully cooked.

3. Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and
seasoned salt, and pepper. Mix well.

4. Lower heat and cover ­ allow to cook for about 20 minutes, stirring occasionally.

5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined.

6. Cover once again and allow to simmer for about 30 minutes.

7. Once cooked, remove the bay leaves.

8. Add only the cheddar cheese and mix until combined.

9. Add mozzarella right before serving

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