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Posts Tagged ‘beef’

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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Asian Beef Noodles

Asian Beef Noodles

Ingredients
1 package (3 ounces) beef-flavored ramen noodles
1 pound beef top sirloin steak
1 jalapeno pepper, seeded and finely chopped
1 tablespoon canola oil
2 tablespoons water
1 tablespoon steak sauce
1 medium carrot, shredded
2 tablespoons sliced green onion
1/4 cup salted peanuts

Directions
Set aside seasoning packet from noodles. Prepare noodles according to package directions; drain and set aside.

Cut steak into thin strips. In a large skillet, stir-fry the beef and jalapeno in oil for 1-2 minutes or until meat is no longer pink. Remove and keep warm.

In the same skillet, combine the noodles, water, steak sauce, carrot, onion and contents of seasoning packet. Cook and stir until heated through. Return beef to the pan. Sprinkle with peanuts. Serve immediately. Yield: 4 servings.

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

Recipe found here: Asian Beef Noodles

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Skillet BBQ Beef Pot Pie

Skillet BBQ Beef Pot Pie

Ingredients
1 pound lean ground beef (90% lean)
1/3 cup thinly sliced green onions, divided
2 cups frozen mixed vegetables, thawed
1/2 cup salsa
1/2 cup barbecue sauce
3 cups cooked cornbread stuffing
1/2 cup shredded cheddar cheese
1/4 cup chopped sweet red pepper

Directions
In a large skillet, cook beef and 1/4 cup green onions over medium heat 6-8 minutes or until beef is no longer pink, breaking into crumbles; drain. Stir in mixed vegetables, salsa and barbecue sauce; cook, covered, over medium-low heat 4-5 minutes or until heated through.

Layer stuffing over beef; sprinkle with cheese, red pepper and remaining green onion. Cook, covered, 3-5 minutes longer or until heated through and cheese is melted. Yield: 4 servings.

Recipe found here: Skillet BBQ Beef Pot Pie

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Snow Peas & Beef Stir-Fry Recipe

Snow Peas & Beef Stir-Fry Recipe

Ingredients
1/2 cup reduced-sodium soy sauce
1/2 cup sherry or water
2 tablespoons cornstarch
2 teaspoons sugar
2 tablespoons canola oil, divided
2 garlic cloves, minced
1-1/2 pounds beef top sirloin steak, thinly sliced
1/2 pound sliced fresh mushrooms
1 medium onion, cut into thin wedges
1/2 pound fresh snow peas
Hot cooked rice

Directions
In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer 1/4 cup mixture to a large bowl; stir in 1 tablespoon oil and garlic. Add beef; toss to coat. Let stand 15 minutes.

Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan; repeat with remaining beef.

In same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion; cook and stir until mushrooms are tender. Add snow peas; cook 2-3 minutes longer or until crisp-tender.

Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice. Yield: 6 servings.
Originally published as Snow Peas & Beef Stir-Fry in Taste of Home

Recipe found here: Snow Peas & Beef Stir-Fry

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Tenderloin Steak Diane

Tenderloin Steak Diane

Ingredients
4 beef tenderloin steaks (6 ounces each)
1 teaspoon steak seasoning
2 tablespoons butter
1 cup sliced fresh mushrooms
1/2 cup reduced-sodium beef broth
1/4 cup heavy whipping cream
1 tablespoon steak sauce
1 teaspoon garlic salt with parsley
1 teaspoon minced chives

Directions
Sprinkle steaks with steak seasoning. In a large skillet, heat butter over medium heat. Add steaks; cook 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove steaks from pan.

Add mushrooms to skillet; cook and stir over medium-high heat until tender. Add broth, stirring to loosen browned bits from pan. Stir in cream, steak sauce and garlic salt. Bring to a boil; cook and stir 1-2 minutes or until sauce is slightly thickened.

Return steaks to pan; turn to coat and heat through. Stir in chives. Yield: 4 servings.

Recipe found here: Tenderloin Steak Diane

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