Showing posts with label oven roasted beef recipes. Show all posts
Showing posts with label oven roasted 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!


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.

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.


Easy Beef Recipes

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!


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


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.