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Posts Tagged ‘beef’

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.

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Ingredients
1 beef top sirloin steak (1-1/2 pounds), cut into 1/4-inch strips
2-1/2 cups sliced fresh shiitake mushrooms
1 medium onion, cut into wedges
3 dried hot chilies
1/4 cup packed brown sugar
1/4 cup orange juice
1/4 cup reduced-sodium soy sauce
3 tablespoons cider vinegar
1 tablespoon cornstarch
1 tablespoon minced fresh gingerroot
1 tablespoon sesame oil
2 garlic cloves, minced
1-3/4 cups fresh snow peas
1 tablespoon grated orange zest
Hot cooked rice

Directions
Place beef in a 4-qt. slow cooker. Add the mushrooms, onion and chilies. In a small bowl, combine the brown sugar, orange juice, soy sauce, vinegar, cornstarch, ginger, oil and garlic. Pour over meat.

Cover and cook on high for 5-6 hours or until meat is tender, adding snow peas during the last 30 minutes of cooking. Stir in orange zest. Serve with rice. Yield: 5 servings.

Recipe found here: Zesty Orange Beef

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Slow Cooker Beef Stroganoff

Ingredients
2 pounds beef top sirloin steak, cut into thin strips
3 tablespoons olive oil
1 cup water
1 envelope (1-1/2 ounces) beef stroganoff seasoning for the slow cooker
1 pound sliced baby portobello mushrooms
1 small onion, chopped
3 tablespoons butter
1/4 cup port wine or beef broth
2 teaspoons ground mustard
1 teaspoon sugar
1-1/2 cups (12 ounces) sour cream
Hot cooked egg noodles
Minced fresh parsley, optional

Directions
In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker.

In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine.

Cover and cook on low for 6-8 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired. Yield: 7 servings.

Recipe found here: Slow Cooker Beef Stroganoff

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Slow Cooker Tamale Pie

Ingredients
1 pound ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) corn bread/muffin mix
2 large eggs
1 cup shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.

Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.

In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted in the center comes out clean.

Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired. Yield: 8 servings.

Recipe found here: Slow Cooker Tamale Pie

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Gingered Short Ribs with Green Rice

Ingredients
1/2 cup reduced-sodium beef broth
1/3 cup sherry or additional reduced-sodium beef broth
1/4 cup reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
4 medium carrots, chopped
2 medium onions, chopped
3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups uncooked instant brown rice
3 green onions, thinly sliced
3 tablespoons minced fresh cilantro
2 tablespoons chopped pickled jalapenos
3/4 teaspoon grated lime peel
1 tablespoon cornstarch
1 tablespoon cold water

Directions
In a small bowl, whisk the first seven ingredients until blended. Place carrots and onions in a 5-qt. slow cooker. Sprinkle ribs with salt and pepper; place over vegetables. Pour broth mixture over top.

Cook, covered, on low 8-10 hours or until meat is tender.

Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime peel.

Remove ribs to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 2 minutes or until thickened. Serve with ribs and rice. Yield: 6 servings.

Recipe found here: Gingered Short Ribs with Green Rice

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Chicago-Style Beef Rolls

Ingredients
1 boneless beef chuck roast (4 to 5 pounds)
1 tablespoon olive oil
3 cups beef broth
1 medium onion, chopped
1 package Italian salad dressing mix
3 garlic cloves, minced
1 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
16 hoagie buns, split
Sliced pepperoncini and pickled red pepper rings, optional

Directions
Brown roast in oil on all sides in a large skillet; drain. Transfer beef to a 5-qt. slow cooker. Combine the broth, onion, dressing mix, garlic, Italian seasoning and pepper flakes in a large bowl; pour over roast.

Cover and cook on low for 8-10 hours or until tender. Remove meat; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Place 1/2 cup on each roll, using a slotted spoon. Serve with pepperoncini and pepper rings if desired. Yield: 16 servings.

Recipe found here: Chicago-Style Beef Rolls

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Cheeseburger Soup

Ingredients
1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
1 package (16 ounces) Velveeta process cheese, cubed
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

Directions
In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

Recipe found here: Cheeseburger Soup

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