Posts Tagged ‘beef’

Beef Stroganoff

Beef Stroganoff


2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth


Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.

In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.

Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.

Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

30 m
1 h
Ready In
1 h 40 m

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Beef & Pepper Skillet

Beef & Pepper Skillet

1 pound lean ground beef (90% lean)
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (14-1/2 ounces) beef broth
1 tablespoon chili powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 cups instant brown rice
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1 cup (4 ounces) shredded Colby-Monterey Jack cheese

In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, 8-10 minutes or until liquid is absorbed. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

Freeze option: Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese. Yield: 6 servings.

Recipe found here:

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Crown Maple Short Ribs1

Crown Maple Bourbon Glazed Short Ribs


10 Beef short ribs (about 1.5 lbs)
1 Tablespoon Kosher salt
1 1/2 Teaspoon Fresh ground pepper
4 Tablespoon Vegetable oil
1 Medium onion, large dice
1 Large carrot, large dice
1 Large celery stick, large dice
4 Cremini Mushrooms, large dice
4 Tablespoon Tomato paste
3 Ounce Dry red wine
2 Ounce Maker’s Mark Bourbon
1 Quart Veal or beef stock
2 Bay leaves
1/2 Teaspoon Dried thyme
1/4 Cup Crown Maple Very Dark Color and Strong Taste Syrup


Step 1: Rub salt and pepper evenly over short ribs.

Step 2: Sear short ribs with vegetable oil over medium-high heat around all edges in a stockpot or cast-iron pot. Remove short ribs from pan, reduce heat and sauté diced onion, carrots and mushrooms until soft and tender.

Step 3: Add tomato paste and cook for 1-2 minutes until a sweet aroma develops

Step 4: Add wine and bourbon and cook until liquid has reduced by half

Step 5: Add the veal stock and bring back to a simmer

Step 6: Cover pot with lid and place in a 275°F oven

Step 7: Cook for 1 hour, then carefully add bay leaves and thyme

Step 8: Cook for 1 additional hour or until meat is tender that a fork easily shreds the meat

Step 9: Remove short ribs from the pot

Step 10: Add Crown Maple Extra Dark and bourbon to the sauce and simmer until sauce thickens

Step 11: Taste glaze and add seasoning as needed

Step 12: Pour maple glaze over the hot short ribs and serve immediately

Prep Time 30min
Cooking Time 2hr 15min
Total Time 2hr 45min
Servings 4

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Steak Stroganoff

Steak Stroganoff

3 to 4 pounds beef top sirloin steak, cubed
2 cans (14-1/2 ounces each) chicken broth
1 pound sliced fresh mushrooms
1 can (12 ounces) regular cola
1/2 cup chopped onion
1 envelope onion soup mix
1 to 2 teaspoons garlic powder
2 teaspoons dried parsley flakes
1/2 teaspoon pepper
2 envelopes country gravy mix
2 cups (16 ounces) sour cream
Hot cooked noodles

In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until beef is tender.

With a slotted spoon, remove beef and mushrooms. Place gravy mix in a large saucepan; gradually whisk in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream. Add beef and mushrooms to the gravy. Serve with noodles. Yield: 12-16 servings.

Recipe found here: Steak Stroganoff

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Bacon Cheeseburger Pasta

Bacon Cheeseburger Pasta

8 ounces uncooked penne pasta
1 pound ground beef
6 bacon strips, diced
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup water
1 cup (4 ounces) shredded cheddar cheese
Barbecue sauce and prepared mustard, optional

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside.

In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, water, beef and bacon; heat through.

Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired. Yield: 4-6 servings.

Recipe found here: Bacon Cheeseburger Pasta

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Beef & Spinach Lo Mein

Beef & Spinach Lo Mein

1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons sesame oil
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 pound beef top round steak, thinly sliced
6 ounces uncooked spaghetti
4 teaspoons canola oil, divided
1 can (8 ounces) sliced water chestnuts, drained
2 green onions, sliced
1 package (10 ounces) fresh spinach, coarsely chopped
1 red chili pepper, seeded and thinly sliced

In a small bowl, mix the first six ingredients. Remove 1/4 cup mixture to a large bowl; add beef and toss to coat. Marinate at room temperature 10 minutes.

Cook spaghetti according to package directions. Meanwhile, in a large skillet, heat 1-1/2 teaspoons canola oil. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan. Repeat with an additional 1-1/2 teaspoons oil and remaining beef mixture.

Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds. Stir in spinach and remaining hoisin mixture; cook until spinach is wilted. Return beef to pan; heat through.

Drain spaghetti; add to beef mixture and toss to combine. Sprinkle with chili pepper. Yield: 5 servings.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Beef & Spinach Lo Mein

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Brisket With Gravy

Brisket With Gravy

1 fresh beef brisket (about 4 pounds)
1/2 teaspoon pepper
1 large onion, thinly sliced and separated into rings
1 can (12 ounces) beer or nonalcoholic beer
1/2 cup chili sauce
3 tablespoons brown sugar
2 garlic cloves, minced
2 tablespoons cornstarch
1/4 cup cold water

Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat.

Cover and bake at 325° for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm.

Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy. Yield: 12 servings.

Editor’s Note: This is a fresh beef brisket, not corned beef.

Recipe found here: Brisket With Gravy

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