Category: BEEF

7 UP STEAK & AUTUMN POTATO GRATIN

7 UP STEAK
2 pounds chuck roast
1 cup 7 UP 
1 envelope Lipton Onion Soup
1 can cream of mushroom soup 

  • Preheat oven to 275 degrees.
  • Spray baking dish with non-stick spray.
  • Lay steaks in the bottom of the dish.
  • Sprinkle the Lipton onion soup evenly over the steaks.
  • Spread cream of mushroom soup over top of dry soup.
  • Pour 7 UP over the soups.
  • Cover with foil and bake for 4 hours without peeking!
  • Remove from oven and let rest undisturbed for 15-20 minutes.

AUTUMN POTATO GRATIN
4 medium YUKON potatoes, thinly sliced
1 small butternut squash, peeled, halved, seeded and sliced thin
2 large carrots, cut into thin slivers
1 large bunch green onions, sliced thin
4 cloves garlic, minced
1 teaspoon sea salt
1/4 teaspoon white pepper
1/2 teaspoon ground nutmeg
2 cups shredded Fontina Cheese (reserving 1/4 cup for top)
1 1/2 cups whipping cream
Wondra flour

  • Preheat oven to 350 degrees.
  • Grease a 3 quart baking dish.
  • Layer potatoes, squash and carrots.
  • Top each layer with a small sprinkling of green onions, salt, pepper, nutmeg, cheese and Wondra flour.  Repeat layers.
  • Pour whipping cream evenly over layers and top with remaining cheese.
  • Bake covered for 90 minutes.
  • Uncover and bake 30 minutes more.
  • Let stand 15 minutes before serving.

CLASSIC BEEF MEATBALLS

CLASSIC BEEF MEATBALLS
2 tablespoons avocado oil
2 pounds ground chuck
1 cup ricotta cheese
2 large eggs
1/2 cup plain dry breadcrumbs
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon sea salt
1/4 teaspoon red pepper flakes
1/2 teaspoon ground fennel seed
4 cups of your favorite pasta sauce (I use Roasted Vegetable)

  • Preheat oven to 450 degrees.
  • Drizzle oil into a 13 x 9 baking dish, evenly coating the surface.
  • In a large mixing bowl combine the beef, ricotta cheese, eggs, breadcrumbs, oregano, salt, pepper flakes and fennel. Mix by hand until WELL blended.
  • Pack the meat, rolling into golf ball size balls .  
  • Place balls in baking dish snugly.
  • Roast 20 minutes or until cooked through and firm.
  • Remove from oven and drain grease.
  • Pour pasta sauce over meatballs and return to oven for 15 more minutes.
  • Top with Parmesan cheese and serve with your favorite pasta.

TERIYAKI MEATLOAF

TERIYAKI MEATLOAF
1/2 cup orange juice 
3/4 cup KIKKOMAN stir fry sauce
1 1/2 pounds ground chuck
1/2 pound ground pork
2 slices sourdough bread, torn into pieces
2 JUMBO eggs, beaten
1 bunch green onions, sliced thin
1/4 cup rice, prepared per package

  • Preheat oven to 350 degrees.
  • Whisk together 1/4 cup of the stir fry sauce and 1 tablespoon of orange juice. Set aside.
  • In a large bowl toss bread pieces with remaining orange juice – let stand 5 minutes.
  • Add the meat, eggs, rice and green onions and remaining fry sauce to the bread bowl. Knead together with your hands until well blended.
  • Shape into a loaf and place into the center of a 9×13 baking dish.
  • Bake 1 hour or until cooked through, basting with the reserved stir fry sauce during the last 10-20 minutes.
  • Let rest 10 minutes before slicing.

LABOR DAY BBQ RECIPES – BLEU CHEESE BURGERS, CHEDDAR BACON BURGERS & COWGIRL KISSES

BLEU CHEESE BURGERS
1/3 pound ground chuck
2-3 tablespoons bleu cheese crumbles
salt and pepper
1/4 teaspoon Worcestershire sauce

  • Mix together, form a patty and grill to taste.

BACON CHEDDAR BURGERS
1/3 pound ground chuck
2-3 tablespoons grated sharp cheddar
1 tablespoons bacon crumbles
salt and pepper
1/4 teaspoon Worcestershire sauce

  • Mix together, form a patty and grill to taste.
  • Top with additional cheese and bacon if desired.

 

COWGIRL KISSES
8 ounces cream cheese
2 tablespoons Foothill Salad Seasoning
1 slice bacon per pepper
Jalapeno Peppers
Raspberry Chipotle Sauce (see below)

  • Mix cream cheese and Foothill Salad Seasoning until well blended.
  • Clean and remove seeds from peppers.
  • Fill peppers.
  • Wrap each pepper with a slice of bacon.
  • Bake or grill over low heat until bacon is crisp.
  • Serve with raspberry chipotle sauce. 

RASPBERRY CHIPOTLE SAUCE 
1 cup Raspberry Jam 
2 tablespoons diced chipotle peppers
2 tablespoons soy sauce
2 tablespoons apple cider or rice wine vinegar 

  • Whisk all ingredients until well blended.
  • Chill until ready to serve.  
  • Warm before serving.

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NOSTALGIA, BOB’S BIG BOY & CHILI SIZES

A  million years ago, okay maybe not that long, but it sure feels like it some days, I worked for Bob’s Big Boy during college.  It was the 80’s when they could be found in every town during the iconic days before Marriott took over and ruined them.  We used to have a menu item called Chili Sizes that to be honest turned my stomach at the time,  Recently though I was thinking up new ideas for dinner and my good ideas always come in the shower when I have no pen and paper so was glad this one was easy to remember.  I had some left over Black Bean Chili so the idea just fell into place.

Their Chili Size was a half pound flame broiled burger, pinto beans, chili and cheese. Served with a dinner salad. Mine is a quarter pound flame broiled burger with Black Bean chili and pepper jack or cheddar cheese and a dollop of sour cream.

BLACK BEAN KITCHEN SINK CHILI

I call this kitchen sink chili because I use it to get rid of all the leftovers!  Today I added some leftover crumbled bacon, cherry tomatoes and I was out of tomato juice so I used Budweiser Clamato.

 BLACK BEAN KITCHEN SINK CHILI
1 pound chuck steak, cut into 3/4 inch chunks**
15 ounce can diced tomato
1 can original Rotel tomatoes 
15 ounce can black beans, drained and rinsed
2 cloves garlic, minced
2 tablespoons chili powder
2 cups tomato juice
2 cubes beef bouillon
medium red onion, chopped (reserve some for garnish)
1 bunch green onions, sliced (reserve some for garnish)
sour cream
grated cheese

  • Combine tomato juice and beef bouillon until well blended.
  • Add diced tomatoes, Rotel tomatoes, chili powder, garlic, salt and pepper to taste, blending well.
  • Add beef pieces, red onion and green onion.
  • Bring to a SLOW boil, reduce heat and then simmer 1 hour.
  • Top with sour cream, grated cheese and onions for garnish.
  • I served the chili over grilled hot dogs for hubby for opening night football.

**We had grilled rib eyes the night before and I got a great price on buying the family pack so we grilled them all and then I cut the remains into 3/4 inch chunks for the chili.  I have to say the charring added some great flavor.

STUFFED MEATBALLS & ROASTED VEGGIE SPAGHETTI SAUCE

  • I start with whatever vegetables I have in the vegetable bin. Today was Roma tomatoes, celery stalks, green onions and snap peas.
  • Then I drizzle olive oil and salt and pepper over it all and bake it for an hour at 400 degrees.
  • I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
  • When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce. Salt & pepper taste.


For the meatballs:
1 pound hamburger
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheeseAlign Center
2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

  • Crumble bread into a large bowl.
  • Toss in Parmesan cheese, parsley, green onions and garlic.
  • Add meat and with your hands mix extremely well until you have a uniform mixture.
  • Roll meatballs around a Parmesan cheese cube.
  • Chill Meatballs until sauce is done.
  • Just before the sauce is finished, brown meatballs.**
  • Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
  • Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
  • Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.

RED AND GREEN SHREDDED BEEF ENCHILADAS – These are the greatest enchiladas for leftover pot roast.

I take the leftover pot roast and shred it adding red enchilada sauce. Then I throw it in the freezer until we want enchiladas. Then I spread some sour cream on the tortillas, plop some red meat inside and add a bit of cheese.

Roll them up, top them with green enchilada sauce and a bit more cheese. Bake at 325 degrees for 45 minutes and serve with homemade refried beans.

SMOTHERED CHOPPED STEAKS

SMOTHERED CHOPPED STEAKS

2 pounds ground sirloin
1 sleeve Keebler club crackers, crushed
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon Worcestershire sauce
1/2 cup finely chopped onion
2 Jumbo eggs
1 tablespoon liquid Smoke – MYSTERY ingredient
3 tablespoons butter
2 cloves garlic, minced
1 large heirloom tomato, chopped,
1 large Vidalia onion, sliced thin
large shred cheddar cheese
  • Combine all the hamburger steak ingredients until well mixed. Form six steaks.
  • In a well seasoned cast iron grill, sear steaks on both sides.  About 4-5 minutes each side should leave you with medium steaks.
  • In a large skillet melt the butter. Saute the onions and garlic until fragrant and caramelized.
  • Top steaks with onions, tomatoes and cheese.

BEEF & PASTA PIE

This week is for a great casserole that looks good for potlucks or company.
BEEF AND PASTA PIE
3/4 pound mini penne pasta or elbows
3/4 pound ground beef
3/4 pound ground pork
1 medium Vidalia onion, chopped
2 teaspoons minced garlic, jar
1 teaspoon sea salt
1 teaspoon white pepper
1 tablespoon Italian seasoning
1 large can Rotel tomatoes with green chiles, drained
basic sauce (see recipe below)
4 eggs + the white from the sauce recipe below
1 package frozen broccoli florets, chopped small
1 cup sharp cheddar cheese

  • Preheat oven to 350 degrees.
  • Prepare pasta according to the package directions.
  • Saute meat, onion and garlic.
  • Drain off fat.
  • Add tomatoes, broccoli and seasonings.
  • Heat through. Add cheese and set aside.
  • Set aside.
  • Prepare sauce (recipe below).
  • In a large mixing bowl combine the sauce and pasta until well blended.
  • Spray a spring form pan with PURE.
  • Put 1/2 of the pasta mix in the pan and form a ‘crust’ along the bottom and up the sides similar to what you would a cheesecake.
  • Top with the meat mixture.
  • Finish with the remaining past mix.
  • Bake covered with foil for 45 minutes.
  • Remove foil and bake another 15 minutes.
  • Bake on a cookie sheet just in case!
  • Run a knife around the edge before removing the sides.

SAUCE
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Monterey Jack cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant.
  • Gradually add heavy cream, stirring constantly until thickens a bit.
  • Stir in salt, pepper and grated cheese and stir constantly until melted.
  • Whisk in egg quickly and heat through.

ITALIAN BEEF STROGANOFF

ITALIAN BEEF STROGANOFF
28 ounce can Contadina crushed tomatoes
8 ounce can Contadina tomato sauce
1 MAGGI beef seasoning cube
1 large Vidalia onion, chopped
4 cloves garlic, minced
2 1/2 pounds chuck roast or chuck eye steak*, cut into stew sized pieces
2 cups cooked wide egg noodles
1 cup sour cream
fresh parsley

  • Layer beef chuck pieces, garlic and onions in bottom of slow cooker.
  • Whisk together tomatoes and sauce.  Microwave for 3 minutes until HOT!  Add beef cube and stir until dissolved.
  • Pour over meat and onions.
  • Cook 8-10 hours on low OR 4-6 hours on high.
  • Pour meat through colander so it is separate from the sauce.
  • Stir sour cream into sauce. 
  • Fold noodles into sauce mixture.
  • Fold beef back in.
  • Sprinkle with parsley.
  • Enjoy.

*these 2 pieces of meat are actually from the same cut, but I base it on which one is currently on sale.  This week I saved 50 cents a pound by using 2 steaks instead on 1 roast.

BEEF VEGETABLE STEW

BEEF VEGETABLE STEW

1 pound lean beef stew eat, cut into cubes
1/2 pound baby carrots, halved
1 large Vidalia onion, peeled and quartered
1 teaspoon minced garlic
1/2 teaspoon celery seeds
1/2 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon pepper
Knorr Spring Vegetable Recipe Mix
1 cup V8 juice*
1/4 cup white zinfandel wine*
2 tablespoons brown sugar*
1 tablespoons tapioca*

  • Spray bottom of slow cooker lightly with PURE!
  • Place the beef cubes in the bottom of the slow cooker.
  • Layer onions over top of beef.
  • In a mortar and pestle, grind all the seasonings together to reactivate their properties.
  • Add to Knorr Spring vegetable mix and blend well.
  • Sprinkle over the meat and onions.
  • Add carrots.
  • Whisk together the wine, V8 juice, brown sugar and tapioca until sugar and tapioca is completely dissolved.
  • Pour this over meat and vegetables.
  • Cover and cook on low 5 hours, undisturbed.
  • DO NOT CHECK ON IT!
  • Serve Immediately over mashed potatoes.
*The tapioca, wine and brown sugar make a really nice thick gravy consistency with robust flavor when mixed with the V8.