Feeds:
Posts
Comments

Posts Tagged ‘beef’

Beef Short Ribs in Burgundy Sauce

Ingredients
3 pounds bone-in beef short ribs
3 tablespoons butter
1 large sweet onion, halved and sliced
2 celery ribs, thinly sliced
1 medium carrot, thinly sliced
1 garlic clove, minced
Dash dried thyme
2 tablespoons all-purpose flour
1 cup water
1 cup dry red wine or beef broth
1 beef bouillon cube or 1 teaspoon beef bouillon granules
2 tablespoons minced fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon browning sauce, optional
1/8 teaspoon pepper

Directions
Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once.

Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir 10-12 minutes or until tender. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon.

Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender.

Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs. Yield: 6 servings.

Recipe found here: Beef Short Ribs in Burgundy Sauce

Read Full Post »

Spicy Beef & Pepper Stir-Fry

Ingredients
1 pound beef top sirloin steak, cut into thin strips
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced, divided
1/4 teaspoon pepper
3/4 teaspoon salt, divided
1 cup light coconut milk
2 tablespoons sugar
1 tablespoon Sriracha Asian hot chili sauce
1/2 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons canola oil, divided
1 large sweet red pepper, cut into thin strips
1/2 medium red onion, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
4 cups fresh baby spinach
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro

Directions
In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime peel, lime juice and remaining salt until blended.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan.

Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil 2-3 minutes or just until vegetables are crisp-tender. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro. Yield: 4 servings.

Recipe found here: Spicy Beef & Pepper Stir-Fry

Read Full Post »

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

Read Full Post »

Creamy Beef Enchiladas

Ingredients
2 pounds lean ground beef (90% lean)
1 cup chopped onion
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies
3 cups (12 ounces) shredded cheddar cheese, divided
3 cans (10 ounces each) enchilada sauce, divided
12 flour tortillas (8 inches), warmed

Directions
Preheat oven to 350°. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through.

Spread 1/4 cup enchilada sauce into each of two ungreased 13×9-in. baking dishes. Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes.

Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes or until heated through. Yield: 12 servings.

Recipe found here: Creamy Beef Enchiladas

Read Full Post »

Tex-Mex Pasta

Ingredients
2 cups uncooked spiral pasta
1 pound ground beef
1 jar (16 ounces) salsa
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (4 ounces) shredded Mexican cheese blend, divided

Directions
Preheat oven to 350°. Cook pasta according to package directions.

Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain. Stir in the salsa, soup and 1/2 cup cheese; heat through.

Drain pasta; stir into meat mixture. Transfer to a greased 11×7-in. baking dish. Sprinkle with remaining cheese. Cover and bake 15-20 minutes or until cheese is melted. Yield: 4 servings.

Recipe found here: Tex-Mex Pasta

Read Full Post »

Moroccan Empanadas

Ingredients
3/4 pound ground beef
1 medium onion, chopped
3 ounces cream cheese, softened
1/3 cup apricot preserves
1/4 cup finely chopped carrot
3/4 teaspoon Moroccan seasoning (ras el hanout) or 1/2 teaspoon ground cumin plus 1/4 teaspoon ground coriander and dash cayenne pepper
1/4 teaspoon salt
3 sheets refrigerated pie pastry
1 large egg yolk, beaten
1 tablespoon sesame seeds

SAUCE:
1/2 cup apricot preserves
1/2 cup chili sauce

Directions
Preheat oven to 425°. In a large skillet, cook beef and onion over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in cream cheese, preserves, carrot and seasonings. Cool slightly.

On a lightly floured work surface, unroll pastry. Cut 40 circles with a floured 3-in. cookie cutter, rerolling dough as necessary. Place half of the circles 2 in. apart on parchment paper-lined baking sheets. Top each with 1 rounded tablespoon beef mixture. Top with remaining pastry circles; press edges with a fork to seal.

Brush tops with egg yolk; sprinkle with sesame seeds. Cut slits in tops. Bake 12-15 minutes or until golden brown. Remove from pan to a wire rack.

Meanwhile, in a microwave, warm sauce ingredients, stirring to combine. Serve with empanadas.

Freeze option: Cover and freeze unbaked empanadas on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake empanadas as directed, increasing time as necessary. Prepare sauce as directed. Yield: 20 servings.
Editor’s Note: This recipe was tested with McCormick Gourmet Moroccan Seasoning (ras el hanout).

Recipe found here: Moroccan Empanadas

Read Full Post »

southwestern-casserole

Southwestern Casserole

Ingredients
2 cups (8 ounces) uncooked elbow macaroni
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies, drained
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups shredded Monterey Jack cheese
2 jalapeno peppers, seeded and chopped

Directions
Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture.

Preheat oven to 375°. Transfer macaroni mixture to two greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve one casserole. Cool the second; cover and freeze up to 3 months.

To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes. Yield: 2 casseroles (6 servings each).

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

Recipe found here: Southwestern Casserole

Read Full Post »

Older Posts »

%d bloggers like this: