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Posts Tagged ‘beef’

Pat's King of Steaks Philly Cheese Steak

Pat’s King of Steaks Philly Cheese Steak

Ingredients
1 large onion, sliced
1/2 pound sliced fresh mushrooms, optional
1 small green pepper, sliced, optional
1 small sweet red pepper, sliced, optional
6 tablespoons canola oil, divided
1-1/2 pounds beef ribeye steaks, thinly sliced
4 crusty Italian rolls, split
Process cheese sauce
Ketchup, optional

Directions
In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness.

On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops. Yield: 4 servings.

Recipe found here: Pat’s King of Steaks Philly Cheese Steak

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Cheeseburger Pockets

Cheeseburger Pockets

Ingredients
1/2 pound ground beef
1 tablespoon chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits
5 slices process American cheese

Directions
Preheat oven to 400°. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool.

Place two biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on one side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese.

Place on a greased baking sheet. Prick tops with a fork. Bake 10 minutes or until golden brown. Yield: 5 servings.

Pricking the tips of Cheeseburger Pockets helps steam escape during baking. If you don’t do this, the pockets will puff up and may break open.

Recipe found here: Cheeseburger Pockets

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French Onion Portobello Brisket

French Onion Portobello Brisket

Ingredients
1 fresh beef brisket (4 pounds)
1-3/4 cups sliced baby portobello mushrooms
1 small red onion, sliced
2 garlic cloves, minced
2 tablespoons butter
1 can (10-1/2 ounces) condensed French onion soup
1/4 cup dry white wine or beef broth
1/2 teaspoon coarsely ground pepper
Fresh sage, optional

Directions
Cut brisket in half; place in a 5-qt. slow cooker.

In a large saucepan, saute the mushrooms, onion and garlic in butter for 3-5 minutes or until onion is crisp-tender. Add the soup, wine and pepper; mix well.

Pour mushroom mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender. Garnish with sage if desired. Yield: 9 servings.

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

Recipe found here: French Onion Portobello Brisket

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Beef 'n' Rice Enchiladas

Beef ‘n’ Rice Enchiladas

Ingredients
1 package (6.8 ounces) Spanish rice and pasta mix
1 pound ground beef
2 cans (10 ounces each) enchilada sauce, divided
10 flour tortillas (8 inches), warmed
4 cups (16 ounces) shredded cheddar cheese, divded

Directions
Prepare rice mix according to package directions. Meanwhile, in a large skillet cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce.

Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1/3 cup cheese; roll up.

Place in an ungreased 13-in. x 9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° for 8-10 minutes or until the cheese is melted. Yield: 10 enchiladas.

Recipe found here: Beef ‘n’ Rice Enchiladas

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Skillet Beef Tamales

Skillet Beef Tamales

Ingredients
1 pound lean ground beef (90% lean)
1/3 cup chopped sweet red pepper
1/3 cup chopped green pepper
2 cups salsa
3/4 cup frozen corn
2 tablespoons water
6 corn tortillas (6 inches), halved and cut into 1/2-inch strips
3/4 cup shredded reduced-fat cheddar cheese
5 tablespoons fat-free sour cream

Directions
In a large nonstick skillet coated with cooking spray, cook beef and peppers over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in salsa, corn and water; bring to a boil.

Stir in tortilla strips. Reduce heat; simmer, covered, 10-15 minutes or until tortillas are softened. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted. Serve with sour cream.

Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with sour cream. Yield: 5 servings.

Recipe found here: Skillet Beef Tamales

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Beef Rouladen

Beef Rouladen

Ingredients
1/4 cup Dijon mustard
8 slices beef top round steak (1/4 inch thick and 4 ounces each)
Salt and pepper to taste
8 bacon strips
1 large onion, cut into thin wedges
3 tablespoons canola oil
3 cups beef broth
1/3 cup all-purpose flour
1/2 cup water
Chopped fresh parsley, optional

Directions
Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks.

In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return to gravy; heat through. Sprinkle with parsley if desired. Yield: 8 servings.

Recipe found here: Beef Rouladen

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Muffin-Cup Cheddar Beef Pies

Muffin-Cup Cheddar Beef Pies

Ingredients
2 loaves (1 pound each) frozen bread dough
2 pounds ground beef
1 can (8 ounces) mushroom stems and pieces, drained
1-1/4 cups (5 ounces) shredded cheddar cheese
1-1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Spaghetti sauce, warmed

Directions
Let dough stand at room temperature 30 minutes or until softened. Preheat oven to 350°. Meanwhile, in a Dutch oven, cook beef over medium heat 12-15 minutes or until no longer pink, breaking into crumbles; drain. Stir in mushrooms, cheese and seasonings.

Divide each loaf into 10 portions; roll each into a 4-in. circle. Top with 1/4 cup filling; bring edges of dough up over filling and pinch to seal.

Place meat pies in greased muffin cups, seam side down. Bake 20-25 minutes or until golden brown. Serve with spaghetti sauce.

Freeze option: Freeze cooled beef pies in a resealable plastic freezer bag. To use, reheat beef pies on greased baking sheets in a preheated 350° oven until heated through. Yield: 20 meat pies.

Recipe found here: Muffin-Cup Cheddar Beef Pies

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