Category: BEEF

SHEPHERD’S PIE

Shepherd’s Pie adapted from Taste of Home Everyday Light Meals
6 medium potatoes
1 pound carrots, cut into 1/4-inch slices
1 1/2 pound lean ground beef
1 large onion, chopped
1 jar (12oz) fat-free beef gravy
1 teaspoon salt, divided
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/3 cup fat-free milk
1 tablespoon butter
2 tablespoon shredded Parmesan cheese

Directions:  
  • Peel and cube the potatoes; place in a large saucepan and cover with water.  Bring to a boil over medium-high heat; cover and cook for 20 minutes or until tender.  Add 1inch of water to another saucepan; add carrots.  Bring to a boil.  Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes.  Drain.
  • In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in the carrots, gravy, 1/2 tsp salt, sage, thyme, rosemary and pepper.  Transfer to a shallow 3qut baking dish coated with nonstick cooking spray.
  • Drain the potatoes; mash with milk, butter and remaining salt.  Spread over meat mixture.  Sprinkle with Parmesan cheese.  Bake, uncovered, at 375 degrees for 40-45 minutes or until heated through. 

Nutrition Facts:
Cal 390
Fat 13g (6g sat fat)
Choles 53mg
Sodium 859mg
Carb 43g
Fiber 6g
Protein 30g

Diabetic Exchange:  3 lean meat, 2 starch, 2 vegetable, 1/2 fat

Modifications:
-I used ground chicken instead of ground beef.
-I added a can of Italian styled diced tomatoes.
-I used a packaged gravy instead of a jar.
-I did not sprinkle with Parmesan cheese.

Here’s what you’ll need:
  • Peel and cube the potatoes.
  • Slice up the carrots.
  • Dice up the onion.

  • Put the carrots in water to boil and soften.
  • Preheat the oven to 375 degrees.
  • Brown the meat.
  • Cook the potatoes, drain and add the butter.
  • Add the onion to the ground chicken.
  • Once the chicken is cooked through, add the carrots.
 
  • I decided to use a can of Italian-style diced tomatoes.  Add the tomatoes and the herbs.
  • Make the gravy.  If using jarred gravy, skip this step.
  • Add the gravy to the pot and let simmer for 5-6 minutes.
  • Pour into a greased baking dish.
  • Spread the mashed potatoes over the top.
  • Bake in the oven for 40-45 minutes.
Here’s what you’ll end up with:
Our Thoughts:
We love shepherd’s pie around this house and this one is no different.  The addition of the brown gravy in with the mixture of onions and tomatoes really gave an extra depth. This is a perfect comfort food dish!

SWEDISH MEATBALLS ~ OLDIE BUT GOODIE

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.

TEX MEX MEATBALL SOUP

It’s cold here and snowing like a banshee so I whipped up some warm (heat and spice) soup to have with some fresh baked beer bread!

TEX MEX MEATBALL SOUP
MEATBALLS
1 1/2 pounds lean ground beef
1/2 pound ground pork
4 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced onion
1 Jumbo Egg
1 cup cooked rice
1 tablespoon bread crumbs
SOUP
2 pounds Roma tomatoes, diced
2 cloves garlic, minced
2 small sprigs of cilantro, minced fine
1/2 small Vidalia onion, diced
1 tablespoon safflower oil
1 teaspoon sea salt
3 cups chicken stock
1 avocado, sliced
white cheese or sour cream for garnish

MEATBALLS

  • In a small food processor grind together the garlic, cumin, salt, pepper and onion until well blended.
  • In a large mixing bowl combine the beef, pork, egg, breadcrumbs, rice and seasoning mixture until well blended.
  • Roll into 1 – 1 1/2 inch balls and set aside.

SOUP

  • In a sauce pan heat the oil and add the onions and garlic. Saute’ until fragrant.
  • Add the tomatoes and sea salt, cooking for 5 minutes until soft and tender.
  • With a slotted spoon remove the tomatoes to a blender and puree with chicken stock.
  • Return the tomato and chicken stock to the sauce pan and bring to a boil.
  • Reduce to a slow simmer and add the meatballs, cooking for 30 minutes until meatballs are cooked through.
  • To serve, place a few meatballs in each bowl and cover with ladles of soup.
  • Garnish with avocado and a sprinkle of white cheese or sour cream.

BEEF TENDERLOIN

Christmas Eve dinner was just the two of us this year so I made a beef tenderloin with sauteed mushrooms and twice baked potatoes. Tonight that left over tenderloin will make some great hot beef sandwiches. YUMMY!

BEEF TENDERLOIN
1 (3 pound) beef tenderloin roast 
1/2 cup soy sauce
1/4 cup Worcestershire sauce

2 cloves garlic, minced
1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

  • Preheat oven to 350 degrees. 
  • Sprinkle garlic on bottom of shallow, glass baking dish and then layer green onions on top. 
  • Place roast on top of onions.
  • Whisk together soy sauce, Worcestershire sauce and butter.
  • Pour over the tenderloin.
  • Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees for medium.
  • Let meat rest for 10 to 15 minutes before slicing

    BEEF TENDERLOIN

    BEEF TENDERLOIN
    1 (3 pound) beef tenderloin roast 
    1/2 cup soy sauce
    1/4 cup Worcestershire sauce

    2 cloves garlic, minced
    1 bunch green onions, sliced thin
    4-5 mushrooms, sliced thin
    1/2 cup melted butter

    • Preheat oven to 350 degrees. 
    • Sprinkle garlic on bottom of shallow, glass baking dish and then layer green onions on top. 
    • Place roast on top of onions.
    • Whisk together soy sauce, Worcestershire sauce and butter.
    • Pour over the tenderloin.
    • Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees for medium.
    • Let meat rest for 10 to 15 minutes before slicing

    • BEEF BARLEY PASTA SOUP

    3 tablespoons butter
    1 pound stew meat, in 1/2 inch pieces
    flour
    1 large carrot, diced
    1 large onion, finely chopped
    3 teaspoons minced garlic
    ½ teaspoon oregano
    1/2 cup barley
    1 cup pasta
    1 cup White Grenache Wine
    1-28 ounce cans Contadina crushed tomatoes
    4-14 ounce cans beef broth*
    salt and pepper to taste

    • Over low heat melt the butter.
    • Stir in carrots and saute until soft. 
    • Add onions and garlic sauteing until fragrant.
    • Dredge beef pieces in flour.
    • Add beef to pan and saute’ until beef pieces are browned.
    • Add the wine and simmer 10-15 minutes. 
    • Add the tomatoes and broth. Stir well and simmer 1 hour or more.
    • Add the barley  during the last hour and simmer slow.
    • Add the pasta during the last 15 minutes.

    *or make your own with 4 1/2 cups hot water and 3 teaspoons vegetable or beef bouillon.

    BOEUF FLAMANDE aka BEEF IN DARK BEER, well sort of

    I found this recipe in the bottom of grams pile of magazine/book clippings to try one day.  It just screamed, “try me for the guys”.  BOEUF FLAMANDE translates into ‘Beef Stew in a rich sauce made with beer’. But I don’t like dark beer so I adjusted the recipe and it worked really well. The guys we’re asking when we’re doing the leftovers.  This will be perfect on a cold winter’s night!

    BOEUF FLAMANDE
    1/2 pound bacon, cut into 1/4″ cubes
    3 pounds beef stew meat, cut into bite size pieces (I used brisket)
    1 teaspoon sea salt
    1/2 teaspoon white pepper
    3 tablespoons butter
    3 cloves garlic, minced
    2 large Vidalia onions, cut into thin slices
    2 large carrots, sliced
    1/2 cup flour + dredging flour
    1/2 cup Country Bob’s All Purpose Sauce
    3/4 cup Dr. Pepper (yep you read that right)
    3 cups boiling water
    3 tablespoons Better than Beef Bouillon
    1/2 teaspoon thyme
    2 teaspoons sugar
    1 tablespoon Worcestershire sauce
    3 tablespoons champagne vinegar
    fresh parsley sprigs

    • Preheat oven 325 degrees.
    • Place the flour into a plastic bag.
    • Brown bacon pieces until crisp.  With a slotted spoon remove to drain.
    • Dredge beef pieces in the flour mixture.
    • Brown beef pieces in bacon fat*.  With a slotted spoon remove beef pieces to a colander to drain.
    • Add butter to saute pan. 
    • Saute’ carrots for several minutes.
    • Add the onions and garlic until fragrant and translucent.
    • Stir in 1/2 cup flour, salt, pepper and thyme.
    • Whisk together the hot water, sugar and bouillon. 
    • Add Country Bob’s sauce, Worcestershire sauce, champagne vinegar and Dr. Pepper until well blended. 
    • Add to veggies.
    • Bring to a fast boil.
    • Lower heat to a simmer for 5 minutes.
    • Spray a casserole with PURE.
    • Add browned meat to the casserole.
    • Top with onions and carrots.
    • Pour sauce over top and blend well.
    • Bake for 2 1/2 hours or until meat is tender.
    • Serve over Parmesan Potatoes.

    *May have to add a bit of butter or oil if not enough bacon grease.

    Beef and Broccoli Stir-Fry

    Beef and Broccoli Stir-Fry

    yields 4 servings
    2 1/2 tablespoons cornstarch, divided
    1/4 tablespoon salt
    3/4 pound lean sirloin beef, trimmed, thinly sliced against the grain
    2 teaspoon canola oil
    1 cup reduced-sodium chicken broth, divided
    5 cups broccoli, florets (about 12oz bag)
    1 tablespoon ginger root, fresh, minced
    2 teaspoon minced garlic
    1/4 teaspoon red pepper flakes, to taste
    1/4 cup low-sodium soy sauce
    1/2 cup water

    Directions:  On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

    Heat oil in a large nonstick wok or large deep skillet over medium-high heat.  Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.

    Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan.  Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes.  Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

    In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon, cornstarch and water until blended; stir into pan.  Reduce heat to medium-low and bring to a simmer; simmer until lightly thickened about 1 minute.

    Return beef and accumulated juices to pan; toss to coat.  Serve.  Yields about 1 1/4 cups per serving.

    Modifications:
    -I also added 2 stalks of green onions and a few mushrooms.

    Here’s what you’ll need:

    If you are using fresh broccoli, cut up the broccoli.  Mince 1 Tbsp of fresh ginger and 2 cloves of garlic.  Trim and slice the beef.

    I went ahead and added some green onions and mushrooms.
    Put some cornstarch in a bowl and then toss and cover the beef.
    Heat some canola oil in a wok or a pan.
    Put the beef in the wok until lightly brown, around 4 minutes and then pull out and sit to the side.

    Pour 1/2 cup of chicken stock in to the pan.  Stir the pan and get all of the leftover meat and crumbles.

    Add the broccoli, cover for about 3 minutes until tender-crisp. (They will also turn a very bright green)
    Uncover and add the ginger, garlic and any other veggies.
    In a separate bowl or cup, mix 1/4 cup soy sauce, 1/2 cup chicken broth and about 1/2 Tablespoon cornstarch.

    Mix and pour into the wok.  Let simmer and thicken just a couple of minutes.
    I added some rice to the pan (see below for details) and then put the beef back in.
    Here’s what you’ll end up with:
    I served this with one of those whole grain rice-in-a-bag.  I boiled them separately and then threw them in the wok at the end when the beef went back in the wok.

    You could do all type of variations and add a lot more veggies.  You could buy a bag of frozen stir-fry veggies, add grated carrots, or bean sprouts.

    1 serving of the beef and broccoli (1 cup)=5 points
    1/2 cup of the rice=4 points

    Hope you enjoy!
    April

    KICKING MEATLOAF

    KICKING MEATLOAF
    2 pounds hamburger
    4 ounces Gorgonzola Cheese Crumbles
    1 bunch green onions, sliced thin
    2-3 cloves garlic, minced
    1 jumbo egg
    1/4 cup chili sauce
    1 tablespoon Better than Bouillon Beef Base
    1 Tablespoon creamy horseradish
    1 sleeve Townhouse crackers, crushed
    1 teaspoon sea salt
    1/2 teaspoon white pepper
    • 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

    SKILLET BEEF STEW ~ SIMPLY DELICIOUS SUNDAY

    Skillet Beef Stew adapted from Shine
    2 tablespoons cooking oil
    2 pounds beef stew meat, cut into 1-inch cubes
    2 teaspoons dried thyme or oregano, crushed
    6 medium carrots, peeled and quartered
    4 stalks celery, cut in 2-inch lengths
    2 medium onions, cut in 1/2-inch slices
    6 cups lower-sodium beef broth
    1/3 cup all-purpose flour
    1 recipe Potato Mashers

    Directions: 

    1. In 12-inch skillet brown beef in hot oil over medium-high heat with thyme and 1.4 teaspoon each salt and pepper. Remove, set aside. Add carrots, celery, and onions to skillet, cook and stir 5 minutes. Return beef to skillet. In bowl whisk together broth and flour; add to skillet. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Uncover; simmer 10 minutes or until meat is tender. Serve with potatoes. Makes 8 servings.
    2. Potato Mashers: In microwave-safe bowl, microcook 8 Yukon gold potatoes (23.4 lb.), half at a time, on high (100 percent power) 8 minutes, covering bowl with vented microwave-safe plastic wrap. Mash potatoes with 1 cup milk, 1.2 teaspoon salt, and 1.2 teaspoon black pepper.

    Modifications:
    -I didn’t use mashed potatoes.  I just peeled and cut up some baby red potatoes and threw them in.
    -Scott isn’t a fan of celery so I didn’t add it.

    Here’s what you’ll need:
    • Put the stew meat into some olive oil to brown.
    • Season the meat with salt and pepper.  Add some dried parsley to the meat, about 1/4 of a palm full.  
    • Once the meat is browned, pull it out and throw in some carrots and 2 cut up onions.
    • Put meat back in with the onions and carrots. 
    • In a separate bowl, put a handful of whole wheat flour into a bowl with a can of beef broth.  Whisk it together and then put it in the skillet.  I added another can and a half of beef broth, covered the stew, and let it simmer for about 45 minutes.
    Here’s what you’ll end up with:
    This stew was awesome!  This is a very easy, stick-to-your-ribs, comforting, cold weather meal.  The prep time took less than 10 minutes and the rest was just letting it “stew” together. 
    Using the beef broth added a lot of flavor but be sure not to re-salt it.  Try to choose a low-sodium beef broth as this could be too salty for some people.

    Carolina “All The Way” Burger

    Do you remember the very first time that you thought to yourself, “WOW!  That is the BEST thing I have ever tasted!” ?  
    I have two memories like that and both occurred when I was a kid while visiting my grandparents farm in Lisbon, NC.  The first was when I tasted real pork bbq from the volunteer fireman’s fundraiser.  The second was when I tasted an “All The Way” burger from Melvin’s (formerly a pool hall) in Elizabethtown, NC.  It was a messy flavor explosion that I could not get enough of.  
    A Carolina “All The Way” Burger is a burger with chili, slaw, onions, and mustard.  Wendy’s sells a version called the “Carolina Classic” in some areas [Source:  Burgerpedia].  But for me, the best ones are like the original, from a small mom and pop joint in rural North Carolina. This really isn’t a “recipe” as much as just how to put a Carolina burger together, but I’ll give you some links or ideas for the components.
    Messy but good!

    Carolina “All The Way” Burger
    source:  Nibble Me This
    serves: 4

    Ingredients

    Instructions

    1. Preheat your grill to 450f.  Grill the burgers 3-4 minutes per side or until an internal temp of 165f.
    2. Remove and assemble burgers.  
    3. Top each patty with 3 Tbsp slaw, 3 Tbsp chili, 1 Tbsp onion and then mustard.  
    4. Top with the bun top and give it a “smash together” and enjoy. 

    Burger Suggestion:  If you don’t have a favorite burger mix, try 1 lb of ground round mixed with 1 tsp garlic salt, 1 tsp black pepper, and 1 egg.  Divide in 4 parts, roll each into a ball and form into a flat 4″ patty.

    Coleslaw suggestion:  Chop 1/2 head of napa cabbage.  Add in 1 shredded carrot and 2 Tbsp finely diced onion.  Make a dressing of 1/3 to 1/2 cup mayo, 2 Tbsp white wine vinegar, 1/2 tsp celery seed, salt and pepper to taste.  If you like horseradish, throw some of that in there too.  Mix thoroughly.

    It’s hard to beat a burger over hot coals.
    Smashing it together makes it easier to eat.

    CRY BABY BURGERS and ROASTED PAPRIKA POTATOES

    Good Morning everyone, Tamy here filling in for Melynda.  We like burgers, but hate the bread on a regular basis so I often make a “knife and fork” burger with fun toppings and this is one of our favorites.

    CRY BABY BURGERS
    1 pound ground chuck
    sea salt and fresh ground black pepper to taste
    1 small can jalapenos, drained and chopped (save a small amount for the mayo)
    1 small can green chiles, drained and chopped
    1 tablespoon Worcestershire sauce
    2 slices pepper jack cheese
    jalapeno mayo (small amount of minced jalapenos whisked into mayo)
    caramelized onions – 1 small Vidalia onion, thinly sliced

    • Combine ground chuck, jalapenos, green chiles, salt, pepper and Worcestershire sauce until well blended.
    • Form into 3 patties. Refrigerate for several hours.
    • Whisk together mayonnaise and minced jalapenos.  Refrigerate until chilled.
    • Sear and brown patties, turning frequently until cooked through.
    • While cooking the patties, melt a small amount of butter in another pan and caramelize onions to desired doneness.
    • When burgers are done, top with cheese, mayonnaise and caramelized onions.
    • Enjoy!

    ROASTED PAPRIKA POTATOES
    2 pounds baby red potatoes
    sea salt and fresh ground black pepper
    Hungarian paprika
    1/4 cup melted butter

    • Scrub potatoes.
    • Boil for 10-15 minutes.
    • Drain the potatoes until cool enough to handle.
    • Preheat oven to 400 degrees.
    • Spray a 9×9 shallow baking dish with PURE.
    • Place potatoes on bottom in an even layer.
    • Smash each potato slightly.
    • Evenly sprinkle with salt, pepper and paprika.
    • Pour melted butter evenly over top.
    • Bake 30 minutes until crunchy and bubbling.