Showing posts with label Beef Recipes. Show all posts
Showing posts with label Beef Recipes. Show all posts

Thursday, November 6, 2014

Hungarian Beef Goulash


"Hungarian Beef Goulash" is a simple meal that anyone can make and everyone will enjoy—This is the perfect dinner if you’re having a stressful work day or great for saving as leftovers. An all-around hearty dinner with little effort!



Ingredients


1 pound lean ground beef
1 medium onion, chopped
1 medium red bell pepper, chopped
1 garlic clove, minced
1 Tablespoon paprika
1 teaspoon dried thyme
3½ cups beef broth
4 cups medium egg noodles
¼ cup sour cream
Sea Salt and Pepper to taste.


Directions
In a large skillet, brown the beef over medium-high heat, breaking up any large chunks of a spoon.
Stir in the onion, bell pepper, and garlic. 

Cook, stirring often, for 8 minutes.
Stir in the paprika and thyme.
Add the broth and noodles. 

Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 8 to 10 minutes, stirring occasionally, until noodles are tender.
Stir the sour cream into the noodle mixture and simmer, uncovered, for 2 minutes.

Serve.

Easy Beef Recipes

Tuesday, November 4, 2014

Bacon Wrapped Cheesy Hot Dogs


Bring the flavor to your next cookout with these Bacon Wrapped (chicken, beef, or turkey) Hot Dogs.



Ingredients

Kraft Thick'n Spicy BBQ sauce or replace with a BBQ sauce your family enjoys.
Hot Dogs (Chicken, Beef, or Turkey):
8 good quality hot dogs (I used Ball Park Angus Beef Bun Sized Franks)
2 oz sharp cheddar cheese sliced and then cut into thin strips
16 slices of precooked bacon (I used Jimmy Dean fully cooked hickory smoke bacon)
¼ cup butter melted
8 hot dog buns

Directions

Pour Kraft Thick'n Spicy BBQ sauce into a small bowl.

Cut a pocket lengthwise in each hot dog.

Fill the pockets of each hot dog with a couple of the strips of cheese.

Wrap each hot dog with 2 slice of the bacon, using toothpicks to secure the bacon on the hot dogs.

Place on the grill cheese side up and cook over medium low heat until the cheese in is nice and melted.

While the hot dogs cook, brush inside of the buns with melted butter and place butter side down on the grill. 

Grill until toasted and golden brown.

When hot dogs are fully cooked remove from the grill and remove the toothpick. Serve on the toasted buns along the the sauce you prepared earlier.





Monday, November 3, 2014

Swiss Steak In A Red Sauce


Swiss Steak In A Red Sauce is nothing short of awesome! My family has enjoyed this recipe for years so I know your family will love it.

happy-halloween line

Ingredients



3/4  cup vegetable oil
1 1/2 pounds white mushrooms, trimmed and sliced thin
Salt and pepper
2 onions, halved and sliced thin
1 teaspoon dried
1 1/2 teaspoons sweet paprika
1 1/2 cups all-purpose flour
3/4 cup low-sodium chicken broth
1/4 red wine
6 (6- to 8-ounce) cube steaks
1 (8oz) can of diced tomatoes
2  (8oz) cans tomato sauce
1 large celery stalk diced
2 tablespoons minced fresh parsley
2 tablespoons minced fresh garlic

Directions



Coat both sides of the cube steak with mixture of flour, salt and pepper.
Heat 1/2 cup oil in 12-inch skillet over medium-high heat fry steak until golden brown. 
Heat remaining ¼ cup oil in skillet over medium-high heat until shimmering. 

Add onions, mushrooms, celery, garlic, thyme, and paprika and cook until onions are softened and lightly browned, 8 to 12 minutes. 

Transfer to crock pot.
Slowly whisk in broth, diced tomatoes, tomato sauce and red wine, scraping up any browned bits and smoothing out any lumps; transfer to crock pot  and stir, mixing the vegetables into the sauce. 
Add the steaks making sure each one is covered with the sauce. 
Cook on medium heat for 6 to 8 hours. 
Serve with either mashed potatoes.

Salisbury Steak and Mushroom Gravy


Enjoy this flavorful and simple meal that anyone can make and everyone will enjoy—This is the perfect dinner if you're in a rush also great for saving as leftovers and freezing for next week. An all-around hearty dinner with little effort!



Ingredients


Hamburger Patties 
2 pounds ground beef 
1/2 cup bread crumbs
2 pcs medium-sized eggs
1 tsp black pepper
1 small onion, finely chopped
1 tsp sea salt
1 tbsp extra virgin olive oil
1 tsp ground garlic
2 tbsp A1 Steak Sauce

Mushroom Gravy
2 cups brown mushrooms, sliced thinly
2 1/2 cups drippings from roast meat, fat removed 
3 tbsp unsalted butter
2 tbsp flour
1 tbsp onion powder
1 tbsp soy sauce
1/2 tsp sea salt
1/2 tsp black pepper

Directions

In a bowl beat the eggs and add all the remaining ingredients, mix well and form into burger patties.
In a pan shallow fry the patties until cooked.  

Using the same pan, quickly fry the mushrooms and set aside.  I use brown mushrooms as this have more flavor than the white button ones.


Add the butter in the same pan and flour, mix well until it forms a roux.


Add the drippings and whisk until free of lumps, then add onion powder, soy sauce and cooked mushrooms.

Place in a plate and set aside.
Season with salt then pour over the cooked hamburger patties.
Great with mashed potatoes.


Caribbean Pot Roast


Fruit and spice and everything nice makes this Caribbean pot roast the best.


Ingredients

Crisco Olive No-Stick Cooking Spray
3 to 4 pounds boneless beef chuck roast
Salt and pepper to taste
1/3 cup Pillsbury Best All Purpose Flour
1 1/2 teaspoons sea salt
1/2 teaspoons garlic powder
1 tablespoon curry powder
3/4 cup ketchup
1 (12 oz.) jar Smucker's Sweet Orange Marmalade
1/2 teaspoon Original Louisiana Hot Sauce or to taste
1/2 cup water
1 tablespoon grated lime peel
Cooked rice or noodles
Chopped fresh cilantro for garnish

Directions

Coat crock pot with no-stick cooking spray. Place roast in cooker.

Sprinkle meat with flour. 

Combine salt, curry powder, ketchup, sweet orange marmalade and hot pepper sauce in medium bowl; stir in black beans, water and ketchup. 

Pour mixture over roast

Cover and cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours) or until meat is fork-tender.

Remove meat to serving platter. 

Cut into serving-size pieces. 

Stir lime peel into gravy and beans. 

Pour gravy over meat. 

Serve over cooked rice or egg noodles and garnish with chopped cilantro, if desired.


Sunday, November 2, 2014

Caribbean Jerk Pot Roast


A "Caribbean Jerk Pot Roast" recipe that melt in your mouth tender, and packed with mouth watering flavor!


Ingredients


4 pound brisket, rump roast, or pot roast 
3 medium carrots, pared and sliced 
2 large yellow onions, peeled and sliced 
3/4 cup Pacific organic beef stock
1 1/2 teaspoons Caribbean Jerk Seasoning
1/4 teaspoon pepper
1/4 cup red wine vinegar
3 garlic cloves, minced
3/4 cup red wine
2 Tablespoons olive oil
2 bay leaf
2 Tablespoons

Directions

Preheat oven to 350 degrees F.


Rub the Caribbean Jerk Seasoning into the roast on both sides.


Heat the oil in a skillet  and brown both sides of the roast.

Place the roast in a roasting pan; center.

Add garlic and onions to the skillet cook for 1 - 2 minutes to absorb the roast juice leftover.

Scrape them into the roasting pan around the sides of the roast.

Place bay leaves on top.

In a bowl add wine, vinegar, and beef stock; mix well.

Pour mixture over the roast.

Put vegetables around the sides of the roast.

Cover and cook on low for 3 to 3 1/2 hours at 350 degrees

Remove meat and vegetables with spatula.

Serve.

Easy Swedish Meatballs


These Easy Swedish Meatballs are flavorsome, creamy, and so good that you will want to lick the plate.


Ingredients

1 pound lean ground beef
1 small graded onion1 large egg
1/4 cup seasoned dry bread crumbs
2 Tablespoons grated Parmesan cheese
1/4 teaspoon sea salt
1/4 teaspoon black pepper
4 garlic cloves, minced
1 teaspoon oregano 
1 teaspoon basil
2 Tbsp. butter (optional)
1 Tbsp. flour 1 cup chicken stock 1/2 cup sour cream
1/4 tsp. allspice
1 cup cream or heavy cream


Directions

In a medium bowl mix the beef, egg, bread crumbs, cheese, salt, 2 cloves garlic, basil, allspice, oregano, onion and pepper.
Form the mixture into small to medium meatballs.
In a large, deep nonstick skillet, brown the meatballs over medium-high heat, turning occasionally until done.
Drain the excess fat from the pan, leaving about a tablespoon. 
Add the butter (if you like, or just leave the drippings in the pan) and the flour, and whisk to combine.
Add the chicken stock, cream, and stir, scraping up the browned bits from the bottom of the pan, until the mixture boils and thickens. 
Whisk in the sour cream and stir until it has the texture of creamy gravy. 
Goes great with mashed potatoes, rice, or noodles and  peas, carrots or corn.



Traditional Pot Roast


A "Traditional Pot Roast" recipe that melt in your mouth tender, and packed with mouth watering flavor!


Ingredients


4 pound brisket, rump roast, or pot roast 
3 large potatoes, pared and slice 
3 medium carrots, pared and sliced 
2 large yellow onions, peeled and sliced 
3/4 cup Pacific organic beef stock
1 1/2 teaspoons Louisiana House Seasoning
1/4 teaspoon pepper
1/4 cup red wine vinegar
3 garlic cloves, minced
3/4 cup red wine
2 Tablespoons olive oil
2 bay leaf
2 Tablespoons

Directions

Preheat oven to 350 degrees F.

Rub the Louisiana House Seasoning into the roast on both sides.

Heat the oil in a skillet  and brown both sides of the roast.

Place the roast in a roasting pan; center.

Add garlic and onions to the skillet cook for 1 - 2 minutes to absorb the roast juice leftover.

Scrape them into the roasting pan around the sides of the roast.

Place bay leaves on top.

In a bowl add wine, vinegar, and beef stock; mix well.

Pour mixture over the roast.

Put vegetables around the sides of the roast.

Cover and cook on low for 3 to 3 1/2 hours at 350 degrees

Remove meat and vegetables with spatula.

Serve.

Beefy Spanish Rice


"Beefy Spanish Rice" is a hearty dish for an everyday family meal, and it's a snap to prepare and cook.


Ingredients
1 pound ground beef
2 teaspoon chili powder
1 teaspoon paprika powder 
1 teaspoon garlic powder
1 cup onion, chopped
1 medium red pepper; chopped
2 cups cooked rice
1 cup shredded cheddar cheese
Sea Salt and black pepper to taste

Directions
Brown beef in a large non-stick skillet, drain off drippings.
Add chili, paprika, garlic, onion, red pepper, salt, and pepper.
Stir well  and cook until onions and peppers are done.
Stir in rice.
Sprinkle with cheese and cover.
Cook on low heat for 8 minutes.

Easy Meatloaf

Easy Meatloaf


"Easy Meatloaf" will become your favorite go to recipe. It's easy to make and delicious plus it includes a yummy ketchup based topping. 


Ingredients

2 pounds lean ground beef
1 teaspoon Sea Salt
1/4 teaspoon ground black pepper
4 cloves garlic; minced
1 teaspoon fresh basil; minced
1 medium red bell pepper; diced
1 medium red onion; diced
1/2 teaspoon fresh parsley; minced
2 large eggs
1/4 cup A1 Stake Sauce
2 Tablespoons Worcestershire sauce
1 large yellow onion; sliced

Topping Ingredients

1 cup ketchup
2 Tablespoon Grandma’s Molasses
1 Tablespoon French's Mustard

Directions
  1. Place a rack in the center of the oven and preheat the oven to 375 F.

Line the bottom of a large ceramic baking dish with the slices of yellow onion.

Pour in 1 cups of water or beef broth.

Shape the mixture into a large loaf; like a loaf of bread.

Place the loaf on top of the onions in the baking dish.

Mix together the topping ingredients and spread over the loaf.

Cover and cook about 2 hours or until done.

Remove and let rest 8-10 minutes.

Serve.
                                   


Saturday, November 1, 2014

American Style Pot Roast


"American Style Pot Roast" is melt in your mouth tender, and packed with mouth watering flavor!


Ingredients


4 pound brisket, rump roast, or pot roast 
3 large potatoes, pared and slice 
3 medium carrots, pared and sliced 
2 large yellow onions, peeled and sliced 
1/2 cup water or beef stock
1/2 teaspoon sea salt
1/4 teaspoon pepper

Directions


Put vegetables in the bottom of the crock pot.

Salt and pepper mate then put in crock pot.

Add liquids.

Cover and cook on low for 10 to12 hours or on high 4 to 5 hours.

Remove me and vegetables with spatula.

Serve.

French Style Pot Roast


French Style Pot Roast” is melt in your mouth tender, and s-u-c-h  delicious flavor!

happy-halloween line

Ingredients

4 pound brisket, rump roast, or pot roast 
3 large potatoes, pared and slice 

2 large carrots, cut into small chunks
1 cup fresh sliced mushrooms
1 pound small pill onions
1 cup red wine
1/2 cup water or beef stock
1 teaspoon basil
1 teaspoon of oregano
1 (8oz) can tomato sauce
1/2 teaspoon sea salt
1/4 teaspoon pepper

Directions 

Put vegetables in the bottom of the crock pot. 

Salt, basil, oregano, and pepper meat then put in crock pot. 

Add beef broth and tomato sauce. 

Cover and cook on low for 10 -12 hours or on high 4 - 5 hours. 

Remove me and vegetables with spatula. 

Serve with mash potatoes or egg noodles.



Thursday, October 30, 2014

Aussie Hot Dogs (Sausage Sizzle)


Sausage Sizzles are some of the best comfort foods you can have down under! Its so easy to make thus perfect for game day parties.


Ingredients

6 crusty white bread rolls
6 beef sausages
1 large red onion, sliced
1 tablespoon balsamic vinegar

Directions

Serve with mustard and Tomato Sauce.