Category: BEEF

• Mix all ingredients together thoroughly
• Use a tall loaf pan
• Bake 45 minutes at 350 degrees or until edges are browned and crisp
• Immediately pour off excess grease
• Enjoy

I recently lucked into a fantastic sale on boneless top sirloin and with all the heat have been using the grill more and more, but wanted a little OOOMPH with the steak.  This combo worked with plenty of OOOMPH to spare.

GARLIC BUTTER STEAK
1 pound boneless top sirloin
sea salt
fresh ground pepper
1 teaspoons garlic powder
3 cloves garlic, minced
1/4 cup butter

• Bring steaks to room temperature.
• Heat grill to 350.
• Spray grill with non-stick cooking spray.
• Generously season steaks with sea salt and fresh ground pepper.
• Melt butter with garlic and garlic powder.  Set aside.
• Grill 5 minutes per side for medium rare.
• Remove steaks to ringed cutting board. The ring will catch the juices.
• Top with butter mixture and tent with foil for 4-5 minutes.

These couldn’t have been much simpler and were super tasty!

• Mix all ingredients together except cheese.
• Form burgers by hand.
• Chill 2 hours.
• Pan fry or grill.
• Top with provolone cheese and serve.

This was my first recipe in the BUNLESS BURGER SERIES.  Bread in general is expensive and can be timely to make.  It also doesn’t help on my diet so thought I would try going “bunless” and we are soooooooooooooooo glad we did.  With planning to eat the burger with a knife and fork I was able to add so many more ingredients that would have otherwise made the bun mushy and slippery.  I hope you enjoy this as much as we did.

• Grill burgers inside or out. I add just a touch of Worcestershire sauce, salt and pepper to the meat and hand form the patties.
• In a large sauce pan melt butter.  
• When sizzling add onions and saute’ until translucent.  
• Add mushrooms and saute until tender.
• Add wine and continue sauteing until moisture has sizzled away.
• Add tomatoes until heated through.
• Plate burger.
• Top with onion mixture and then cheese.  I use the pan lid over the plate for a minute to melt the cheese.

1 1/4 pound Kirkland Organic hamburger
2 bunches green onions, chopped or 1 small Vidalia onion, chopped
1 sleeve saltines, crushed
1 JUMBO egg
1/2 cup ketchup
1 cup shredded Vermont white cheddar cheese
2 cloves garlic, minced
2 teaspoons Four Cheese Tableside Sprinkle
1/2 teaspoon Black River Creole Seasoning
1/2 teaspoon Honey Powder
1 tablespoon Worcestershire sauce

• Preheat oven to 350 degrees. 
•  Blend all together. 
• I use the mini loaf pans and fill each one 2/3. 
• Bake for 45 minutes or until top is crispy. 
• Pour off excess fat before serving. 
• Bake how ever many you need today and freeze the others for future meals. 
• Thaw in refrigerator before baking. 
• These are truly greatest hits at our house and welcome leftovers for weekend picnic sandwiches.

LAVERNE DEFAZIO ROAST
1 can Pepsi
3+/- pound pot roast, with good marbling
1 large onion, sliced thin
1 cup buttermilk
1/2 pound mushrooms, cleaned and chopped
2 teaspoons minced garlic, jar
1 package KNORR brown gravy mix
1 tablespoon Better than Bouillon Beef base
Kosher salt and white pepper

• Bring roast to room temperature.
• Preheat oven to 325 degrees.
• Brown the roast, generously ~ salt and peppering it.
• Whisk together the milk, pepsi, bouillon base and gravy mix.
• Surround roast with onions and mushrooms.
• Pour Milk/Coke mixture over roast.
• Bake for at least 3 hours undisturbed. Depending on the thickness of the roast it will probably take 4-5 hours for a thick 3 pound roast until the meat begins to fall apart. You should be able to cut your roast with a fork.
• The combination of ingredients makes its own gravy that is soooooooooooooooooo good.

Now, for the oven I like to use my grandma’s old Magnalite dutch oven which cooks really even! And see those little hobnail bumps in on the bottom side of the lid? Those are better known as drip catchers. They collect the steam from the juices and redistribute it all right back down on the roast as it cooks. These help keep the meat moist and juicy. After the roast is browned, place it in the dutch oven and spread vegetables all around it.

And just look at these awesome hot roast beef sandwiches!

♥

SWEDISH MEATBALLS REVISITED – made healthier, quicker for weeknights and yummier too! ALSO made into a SWEDISH MEATLOAF.

Traditionally this recipe is served with lingonberries – YUMMMMMMY!!
MEATBALLS*
1 Jumbo egg
1/4 cup heavy cream
1 large slice white bread, crusts removed, and bread torn into 1-inch pieces
8 ounces ground pork, double ground
8 ounces ground beef, double ground
1 medium onion, grated or minced
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon white pepper
1 teaspoon brown sugar
1 1/2 teaspoons table salt
Olive Oil, heavy coat

• Preheat oven to 350 degrees.
• Whisk egg and cream together in small bowl. Stir in bread and set aside to soak.
• Blend hamburger & pork, onion, nutmeg, allspice, pepper, brown sugar, and salt smooth and uniform.
• Using fork, mash bread mixture until no large dry bread chunks remain.
• Add mixture to beef mixture and blend until well mixed.
• Form 1-inch round meatballs. You’ll have about 25-30. 
• Bake 20-25 minutes until cooked through.
• At this point you can either complete the recipe or freeze the meatballs for a later weeknight.

SAUCE
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 tablespoon packed brown sugar
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Table salt and freshly ground black pepper

• Melt butter over medium high heat.
• Once melted, add flour and cook, stirring constantly with whisk, until flour is light brown.
• Slowly whisk in broth.
• Add brown sugar and bring to simmer.
• Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes.
• Stir in cream and return to simmer.
• Add meatballs back to sauce and simmer, turning occasionally, until heated through, about 5 minutes.  If making the meatloaf, at this point pour sauce over the meatloaf and bake for 45 minutes at 350 degrees.
• Stir in lemon juice; season with salt and pepper to taste and serve over noodles.

TOASTED ONION SALISBURY STEAK SLIDERS
2 small flour tortillas, cut into small pieces
1/4 cup milk
2 tablespoons butter
1 large Vidalia onion, sliced thin
1/2 red pepper, sliced thin
1 1/2 pounds ground round
1 package Laura Scudders toasted onion dip
1 1/2 cups beef broth
2 tablespoons flour

• Pour milk over tortillas and let sit for an hour.
• With your hands mix ground round and onion dip mix together and let sit for an hour in fridge.
• Mix together the tortilla mixture and the beef mixture until uniform in consistency.
• Hand form 6 small steaks.
• In a large skillet melt butter.
• When sizzling, add onions and pepper and saute’ until caramelized.
• Lower heat slightly. Arrange onions around the outside of the skillet and add steaks. Turn regularly until brown all over and cooked through.
• In a saute pan, bring broth to a simmer.
• Sprinkle flour into broth while constantly whisking until slightly thickens.
• Lower heat, transfer steaks into broth mixture and top with onion mixture.
• Serve over mashed potatoes.