Archive for the ‘Beef’ Category

This recipe comes from my sister, Kim and everyone in her family loves it and I mean she has got hungry boys and they are all over it!!  It is so easy to make and great to take to a potluck or something.  I have only made it with the Morningstar Farms crumbles and nobody knows the difference!  You can also add whatever you want…spice it up…

Ingredients:

1 tablespoon oil

1 medium onion, chooped (or 1/2 container already chopped)

1  1/2 # ground chuck or 1 1/2 bags Morningstar Farms Meal Starters crumbles

1 1/2 cup jarred salsa

1  15oz can corn , drained

1/4 cup water

1 cup shredded cheddar cheese (can use 2%)

a little cumin (a couple of shakes)

a little chili powder (a couple of shakes)

S and P

1    7 or 8 oz box cornbread mix, I use Jiffy

1/3 cup milk

1 large egg

I use a stovetop skillet, large enough to fit everything…also preheat oven to 375.

Brown meat stovetop (if using crumbles skip this step)  then drain and set aside.  Saute chopped onion in 1 tablespoon oil until soft  or transparent.  Add meat back into pan (and if using crumbles then add frozen crumbles at this point) and also add cumin, chili powder, s and p, salsa, drained corn, cheddar cheese and 1/4 c water.  Stir all together and spoon into pan.  I use one a little smaller than 9 x 13 and the recipe says to use 2 quart one.  In separate bowl mix cornbread mix, 1/3 cup milk and 1 egg…stir and put thin layer all over chili mixture in pan.  Bake at 375 for about 40 minutes, take out of oven and let sit for 10 minutes. Yum!

This recipe originally came from Clarita Garcia, author of Clarita’s Cocina Cookbook.  She was a mentor to us all, truly gifted.  Over the years, I have made a few changes here and there but it still belongs to Clarita!

Ingredients:

Flour

S and P

2 #’s chuck, cut in 1.5 inch cubes (I use a bit more meat)

1/8 cup olive oil

1 large onion chopped (vidalia or spanish or 1 container chopped)

1 medium green pepper chopped (or 1/2 container)

4 garlic cloves pressed

1 large ripe tomato, peeled, seeded and chopped(easiest to peel if dropped in boiling water for a couple of seconds)

1/2 cup finely chopped celery

2 bay leaves

pinch nutmeg

1 teaspoon brown sugar

2 cups beef stock or broth (if you use can and it is condensed then only 1 can)

3 or 4 carrots, peeled and cut in 1/4’s

4 red potatoes, peeled and cubed

1 or 2 pints  fresh mushrooms, sliced (Cook them beforehand in skillet w/ some olive oil spray and remove to plate)

1/2 cup red wine

wash and pat dry meat.  Mix flour with s and p.  Dredge meat in flour.  Heat oil in larger covered skillet and brown meat well. Remove meat and put on plate for now. Add onion to the skillet and saute until clear.  Add the green pepper and garlic and  saute until onion seems soft.  Add the tomato, celery, bay leaf,  and nutmeg.  Cook until all vegetables are soft. (maybe 10 minutes or so)   Add meat back to skillet.  Combine sugar and stock or broth and add to skillet.  Stir to mix well, bring to boil.  Cover, reduce heat to low and cook for about an hour. Check seasoning and add whatever it needs.  Add carrots, potatoes, mushrooms, wine and some water, if necessary and stir, bringing to boil.  Reduce heat to low, cover and cook about 45 minutes, until potatoes and carrots are done.

I will have to say that this recipe is a little more involved than others.  It is easy as it does not require any high levels of culinary training but it’s more time consuming.  This is why I usually add more meat to it.. to get more food out of my time investment.  It is just delicious.  Serve over white rice, a must.  Yum!!!

Palomilla is actually top sirloin steak cut thin and pounded.  Ask your butcher to do this for you, they love doing stuff like this, it is their craft.

Ingredients:

Palomilla steaks (4-6)

eggs, about 4

VIGO ITALIAN STYLE BREADCRUMBS

garlic, if you wish

olive oil (not extra virgin)

s and p

Wash and pat dry palomilla.  Crack eggs into a bowl , whisk and add s and p. Spread breadcrumbs onto foil on counter.  Pour olive oil into pan and heat (I put it on pretty high at first to really brown steak) Lightly salt steak and dip in egg, then put in breadcrumbs (if you want to add some pressed garlic to breadcrumbs you can, I don’t)until covered on both sides.  Put steaks in pan and fry up until browned nicely.  At any point you may lower heat, meat doesn’t take long at all to cook.  Remove to paper towel covered plate (to de-grease).  Big hit with the kids of all ages (even 45…)

My mom got this recipe years ago from her friend, Jo-An and has been serving it to company for years!

Ingredients:

7 bone Roast (ask your butcher, he should have it)

3 bay leaves

5 red potatoes

10 carrots

1 large sweet or Spanish onion (not red)

2 green pepper

1 bottle worcestershire sauce

S and P

Preheat oven 375 degrees. Wash and pat dry roast.  Put in covered roasting pan with about 1 to 1.5 inches of water.  Add 3 bay leaves.  Cover and cook for 2 hours at 375.

Prepare your veggies.  Cut green pepper and take seeds out, then cut into 1/4’s.  Peel and cut onion the same way.  Peel carrots and cut them in 1/3’s.  Peel (if you want) red potatoes and cut them in 1/4’s or smaller if the potato is large.

After 2 hours, remove roast from oven.  Add potatoes, carrots, onion, green pepper and sprinkle everything with LOTS of  worcestershire sauce. (mom says at least 2 to 3 oz, a lot is the key!) add salt and pepper to everything.  Cover and cook for one more hour or until veggies are done.  Remove meat to platter, and put veggies in bowl covered with the liquid. Serve with Sister Shubert’s Parkerhouse Syle Rolls in your grocer’s freezer!  So good!

Talk about easy and delicious…thanks to my sister in law, Elvia!

Ingredients:

Flank Steak (I use about 2#)

1 cup chopped yellow or Spanish onion (or 1 container already chopped)

1/2 cup chopped green pepper (or 1/2 container already chopped, label and freeze the other half)

1/2 cup green, pimiento stuffed olives, no juice

3 to 4 garlic cloves, pressed

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon oregano

1/2 teaspoon cumin

1/4 teaspoon sugar

1 bay leaf

8 oz can tomato sauce (I like more so I get the larger can and add about 10 or 12 oz)

1/2 cup water

1/2 cup red wine

Night before: Put chopped onion, green pepper and pressed garlic in crock pot.  Add all other ingredients, except for the meat and salt. Stir around to mix it up.  Use the salt to salt meat on both sides and put on top of everything in crock pot.  With spoon put some of the sauce on top of the meat, too.  Cover and put in fridge overnight.

Morning of:  You may flip meat, if you wish.  Cook in crock pot on low for 8 hours.

Ready for dinner?  Shred meat with fork and serve with sauce over white rice.  The shredded meat is delicious and fun for really young ones because it looks like spaghetti!

This is a Rachel Ray 30 minute meal that I really like and looks like you spent  more than 30  minutes on it!

Ingredients:

3 garlic cloves

 2 tablespoons grill seasoning (Like McCormick’s Montreal Steak Seasoning)

1 tablespoon worcestershire sauce

3 tablespoons olive oil, s and p, 2 #’s flank steak (or more)

8 oz. package of buttermilk biscuit mix (ex. Jiffy)

1/2 cup blue cheese crumbles

1 beautiful tomato

1 small bunch watercress

sour cream

 2 # flank steak

Mix together garlic, grill seasoning, worcestershire sauce, s and p.  Stir in olive oil.  Pour in ziplock bag, along with steak and let sit for 10 minutes.

Preheat oven to 450.  Place biscuit mix in bowl, add blue cheese crumbles and mix with fork. Add water, according to package instructions.  When combined, put biscuit mix on cutting board and press out to about 1 inch square.  Divide the square with a knife into 4 squares.  Bake at 450 in a foil lined cookie sheet, about 12-15 minutes.  Remove from oven and let cool.

Grill steak for 6 to 7 minutes on each side or until you think it is done.  Remove steak and foil tent on plate.  Let rest for 5 minutes.

Thinly slice tomato and chop watercress.   Thinly slice steak on an angle against the grain.  Split each biscuit in half.  Put the bottom half of biscuit on the plate and arrange a slice or two of tomato on top of that.  Put s and p on top of tomato, some sliced steak, a bit of sour cream and watercress and then angle the top half of biscuit on top of all that.  Repeat with rest of biscuits.   Serves 4 with full biscuit or if more is needed then only use 1/2 biscuit on bottom and no top.

Ingredients:

Purchase 2# London Broil

3 tablespoons worcestershire sauce

  3 tablespoons extra virgin olive oil

 2 tablespoons red wine vinegar

 2 garlic cloves, minced,

2 tablespoons prepared horseradish (not the sauce but the real stuff, it is worth it, so good)

1/2 cup fresh parsley

1 lemon

This comes from Rachel Ray and it is fast and really good.  The sauce is awesome and you will have leftover sauce to use on just about anything else.

Preheat oven on high broil with rack closest to top.   Coat the steak with 3 TBS. Worcestershire sauce, a little olive oil, s and p.  Broil steak (in sprayed pan) 6 minutes per side.  Take meat out, tent with foil and let sit for 5 minutes.

Chimichurri: Combine  2 TBS.horseradish, 2 minced garlic cloves, 2 TBS. red wine vinegar, 1/2 cup fresh chopped parsley (flat leaf best), Juice and zest of one lemon, up to 3 TBS extra virgin olive oil, s and p

Serve steak with chimichurri sauce,  Slice steak very thin, against the grain and on an angle.  Thanks Rachel! Store leftover sauce in fridge for 3 days.

Ingredients: 

Flank Steak

1/3 tube of Gourmet Garden Ginger Spice Blend (found in produce section, keep it in fridge)

1 tablespoon honey

1 tablespoon brown sugar

1/2 bottle teriyaki sauce (size depends on you)

Mix all above together and marinate flank steak 24-48 hours.  Take steak out and put marinade  in pan on stove.Grill steak in grill pan or on grill.  You may also broil in the oven. When cooked, let meat REST for 5 minutes before slicing it at an angle, against the grain. BOIL marinade for at least one minute and then you can use it on your meat.  Serve with smashed potatoes .  You can plate up the potatoes and put slices of flank steak over it.  Serve BOILED marinade on the side.  You may also serve with Jasmine rice.  If using grill pan, when meat is finished re-spray grill pan and add carrots (cut in small rounds) and a little marinade.  Cover and cook until done.

My friend, Cathy, told me about this one.  I think that I misunderstood her and I think that I do it a little different because I am not sure if you are supposed to mix the dry stuff with the olive oil but that is what I do now!  Thanks, Cathy, so easy and delicious!

Ingredients:

Flank Steak

3 or more teaspoons olive oil

1 teaspoon Sea Salt

1 teaspoon brown sugar

1 teaspoon chili powder

1/2 teaspoon ground cumin

pepper

Flank steak:  Prepare in bowl:  3 teaspoons olive oil, 1 teaspoon sea salt, 1 teaspoon brown sugar, 1 teaspoon chili powder, 1/2 teaspoon ground cumin ( dash pepper, if you wish)

Set grill pan on high heat.  Rub 1/2 of mixture on one side of steak.  Spray grill pan with olive oil Pam and sear steak on one side. Bring heat down to med high and let cook for 3 to 4 minutes, depending on size of steak. Rub remaining mixture on other side of steak and flip,  cook for additional 3 to 4 minutes or until desired temperature.  You may need to spray a bit more Pam before flipping.  Remove to plate.  Let stand for 5 minutes and then cut against the grain at an angle to serve.  May also be broiled in oven.  I freeze one serving size at a time in Press ‘n Seal and put in freezer baggie.  Have a hungry someone?  Pop a serving size in the microwave for an after school pre-meal or use it for sandwiches.

Ingredients:

12 garlic cloves

2# cut stew meat (chuck in 2 inch cubes)

2 teaspoon salt

1/2 teaspoon pepper

1 cup red wine

2 cups chopped carrot

1 to 1 1/2 cups chopped onion or 1 container already chopped (or 1 large, not red)

1 can (14 oz) low sodium beef broth

1 tablespoon tomato paste

1 teaspoon chopped fresh rosemary (put rest in freezer)

1 teaspoon chopped fresh thyme

1 can (14 1/2 oz) dices tomatoes

1 bay leaf

1 or 2 packages medium egg noodles (or you may want to serve over white rice)

Spray crock pot and then put  garlic, carrots, onion and bay leaf on bottom adding a bit of S and P. Top with stew meat.  Add tomato past to wine in measuring cup and stir. Pour into crock pot, along with diced tomatoes and beef broth.  Sprinkle herbs on and around meat and generously sprinkle with salt and a bit of pepper if you wish.  Cook on low for 8 hours. You may cook on high for 1 hour and low for 6. If it cooks longer, no problem! Serve over egg noodles or white rice.  This freezes great but don’t freeze the rice or noodles.