Archive for the ‘beef’ Category

*brown both sides of roast in olive oil, sprinkling with garlic salt and pepper

*put in slow cooker

*sprinkle with brown sugar.  pour some cider vinegar & worcestershire over the top.  add some baby red potatoes.  cook on high 4-6 hours.


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    How good do these look?!  Is your mouth watering??

    Thanks, Jenny, for letting me “steal” your recipe!!!

    2 lbs ground beef (ground turkey would work)
    3/4 c. bread crumbs
    1/2 c. chopped onion
    1/2 tsp. garlic salt or minced garlic
    1/4 tsp. pepper
    1 tsp. salt
    2 eggs

    Mix well; form into 1/2 inch balls
    Bake on cookie sheet @ 450 for 15 minutes

    15 oz. tomato sauce
    1 c. brown sugar
    1/4 c. vinegar
    1 tsp. grated onion (onion flakes will work)
    10 gingersnap cookies, crushed

    Mix it all together.  Simmer meatballs in sauce until they’re hot (which won’t take very long because they’ve been in the oven!)

    Serve with rice

    *note: frozen costco meatballs work just as well and taste almost as good, you just throw them in the sauce and let ’em heat up. 


    from Jenny’s Kitchen


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    ginger beef lettuce wraps

    I found this in the February issue of Better Homes & Gardens.  I haven’t tried it yet, but it makes my mouth water!

    photo courtesy of bhg.com

    I don’t usually do prep/cooking time, but I thought with this it was important since from beginning to end it takes about 5 hours!  And it makes a lot more than my family could eat in one sitting.  😉

    Prep:  20 min.

    Freeze:  30 min.

    Marinate:  4 hours

    Cook:  7 min.

    Yield:  12 wraps (4 servings)


    1 lb beef flank steak or boneless beef top round steak

    1 medium yellow or green sweet pepper, seeded, cut into bite-size strips

    1 small zucchini, trimmed and cut in thin bite-size strips

    1/2 medium red onion, cut in thin wedges

    1/2 cup ginger beer or ginger ale

    3 Tbsp reduced-sodium soy sauce

    2 cloves garlic, minced

    1/2 tsp cornstarch

    2 tsp. canola oil

    2 Tbsp finely chopped ginger

    12 Bibb or leaf lettuce leaves (about 2 heads)

    1/4 cup fresh cilantro leaves

    1. Trim fat from beef.  For easy slicing, wrap and freeze beef 30-45 minutes, or until firm.  Thinly slice beef across the grain; place slices in ziploc bag.  In another ziploc, combine sweet pepper, zucchini, and onion.
    2. For marinade, in bowl combine ginger beer, soy sauce, and garlic.  Divide marinade between beef and veggies.  Seal bags; turn to coat each.  Refrigerate 4 to 6 hours, turning bags occasionally.  Drain marinades into bowl.  Stir in cornstarch; set aside.
    3. Heat oil in large nonstick wok or extra-large nonstick skillet over medium-high heat.  Add ginger; stir-fry 15 seconds.  Add veggies; stir-fry 3 to 5 minutes or until crisp-tender.  Remove veggies.  Add half the beef to wok.  Stir-fry 2 to 3 minutes or until beef is slightly pink in center.  Remove beef.  Repeat with remaining beef.  Return all to wok, away from center.  Stir marinade mixture; add to center of wok.  Cook until bubbly.  Toss beef and veggies to coat.  Remove from heat.
    4. To serve, divide beef and veggies among lettuce leaves, top with cilantro, and roll up.


    from Better Homes and Gardens, February 2009


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    classic pot roast

    Prep: 15 minutes

    Cook:  6 hours

    Yield:  8 servings


    2 1/2 lb beef brisket

    1/2 tsp ginger

    1 pkg dried onion soup mix

    2 tsp dry mustard

    3/4 cup water

    12 baby carrots

    1. Brown the brisket on all sides in a large skillet over medium heat, about 5 minutes per side.  Sprinkle with pepper.  Place in a 4 to 6-quart slow cooker.
    2. In a medium bowl, combine the soup mix, mustard, and water.  Stir well.  Pour over brisket.  Add carrots to pot and stir.
    3. Cover and cook on low for 6 hours – meat will be soft and tender, almost falling apart.
    4. Remove from cooker and let stand for 15 minutes before slicing very thin. 


    from Parenting.com


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    Mustard-Herb Beef Stew


    • 1/3  cup all-purpose flour
    • 1  Tbsp. snipped fresh Italian (flat-leaf) parsley
    • 1  tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
    • 1-1/2  lb. boneless beef chuck, cut in 1-to 1-1/2-inch pieces
    • 2  Tbsp. olive oil
    • 1  8- to 10-oz. pkg. cipolini onions, peeled, or 1 medium onion, peeled and cut in wedges
    • 4  carrots, peeled, cut in 1-inch pieces
    • 1  8-oz. pkg. cremini mushrooms, halved if large
    • 8  tiny Yukon Gold potatoes, halved
    • 3  Tbsp. tomato paste
    • 2  Tbsp. spicy brown mustard
    • 1  14-oz. can beef broth
    • 1  12-oz. bottle dark porter beer or non-alcholic beer
    • 1  bay leaf
    •   Crusty bread slices


    1. In large bowl combine flour, parsley, thyme, 1 teaspoon pepper, and 1/2 teaspoon salt. Add beef, a few pieces at a time; stir to coat. Reserve leftover flour mixture.

    2. In 6-quart Dutch oven heat oil over medium-high heat. Brown beef. Stir in onions, carrots, mushrooms, and potatoes. Cook and stir 3 minutes. Stir in tomato paste, mustard, and remaining flour mixture. Add broth, beer, and bay leaf. Bring to boiling; reduce heat. Cover and simmer 1 to 1-1/4 hours until beef is tender. Remove and discard bay leaf. Serve with crusty bread. Makes 6 (1-1/2-cup) servings.


    from BHG.com


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    The flavor of stuffed peppers ~ without the work!


    2 Tbsp EVOO

    1 1/2 lbs ground sirloin

    salt & pepper, to taste

    1/2 tsp allspice

    4 cloves garlic, chopped

    1 large onion, cut into bite-sized pieces

    3 green bell peppers, cut into bite-sized pieces

    1 bay leaf

    1 qt chicken stock

    1 – 28oz can crushed tomatoes

    1 cup orzo pasta

    12-15 basil leaves, shredded

    grated parmigian or romano, to top

    *Heat a medium soup pot over medium-high heat with EVOO.  When oil is hot, add beef and season with salt, pepper, and allspice.  Brown the meat, about 5 minutes, then add garlic, onions, peppers, and bay leaf, and cook 7-8 minutes, until veggies are tender.

    *Stir in stock and tomatoes, and bring to a boil.

    *Add pasta and cook 7-8 minutes (to al dente)

    *Turn off heat and fold in the basil.

    *Serve in shallow bowls with grated cheese on top.

    *Yields 4 servings


    from Rachael Ray’s kitchen


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    Fast French Dips

    Sometimes it’s okay to cheat a little!

    1 can condensed French Onion soup

    1/2 lb deli roast beef

    1/3 cup water

    4 slices Provolone cheese

    4 hoagie rolls

    ~In microwave or on the stovetop heat soup, beef, and water until heated through.

    ~Broil buns for 1 minute with cheese on bottom slice until melted.

    ~Use slotted spoon to scoop beef onto buns; use extra soup for dipping.

    (This is even better if you saute some peppers and onions to add to the sandwich!)

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