Category: BEEF

CAST IRON SKILLET MEATLOAF

CAST IRON SKILLET MEATLOAF

2 pounds QUALITY Ground Beef
3-4 slices bacon, chopped and browned crisp
1 cup quick oats
¼ cup QUALITY ketchup
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground sea salt and black pepper

  • Place an 8-10″ cast-iron skillet in oven, and preheat oven to 350°.
  • Place all ingredients in a large bowl and mix to combine with your hands.
  • Remove cast-iron skillet from oven and carefully place meat mixture into skillet.
  • Press down so it fills the skillet evenly.
  • Bake for 15 minutes.

GLAZE
¼ cup QUALITY ketchup
1 tablespoon Dijon mustard

  • Whisk ketchup and mustard together in a small bowl.
  • After meatloaf has cooked for 15 minutes, spread glaze on top of meatloaf with spatula or brush and bake for an additional 15 minutes.
  • Baste again and serve.
  • Cut into 6-8 wedges and enjoy!

NORWEGIAN MEATBALLS

NORWEGIAN MEATBALLS & LUTEFISK minus the LUTEFISK
I adapted this recipe from Molly Yeh

Lutefisk is one of those things that you either love or you hate it – there is no middle ground. It may be super common around where she lives during the holidays since so many families have Scandinavian heritage, but it won’t happen here LOL 🙂

Lutefisk consists of a dried white fish that is pickled in lye & it has a very strong smell and a gelatinous texture. She is ABSOLUTELY correct that it’s quite polarizing to a lot of people but to others, it’s very nostalgic and usually served with meatballs and lefse.

Molly used unsalted butter as did I the first time and we found it really lacking in salt so I switched to salted butter.

MEATBALLS
3 tablespoons butter
1 LARGE shallot, FINELY chopped 
1 LARGE bunch green onions, FINELY chopped
1 tablespoon FRESH chopped sage, about 6 leaves 
1 1/2 cups crustless white country bread cubes
1/4 cup WHOLE milk 
13 ounces 80/20 ground beef
13 ounces ground pork 
2 tablespoons FRESH chopped Italian parsley 
FRESH ground sea salt and black pepper
1/2 teaspoon ground allspice 
1/2 teaspoon ground ginger 
1/4 teaspoon FRESH grated nutmeg 
1 LARGE egg, beaten 

  • Melt the butter in a large skillet over medium low heat. I like my enameled cast iron sauce pan.
  • Add the shallots, onions and sage, stirring occasionally, cooking 15-18 minutes until a deep golden color.
  • Remove the pan clean with a paper towel, no need to wash.
  • While the onions cool, add the bread cubes to a large bowl.
  • Drizzle the milk over and toss to saturate it. Let sit 5 minutes or so until the bread is softened. Squeeze the bread through your fingers to make a paste.
  • Add the beef, pork, parsley, FRESH ground sea salt and black pepper, allspice, ginger, nutmeg, egg, and cooled onions. Mix well with your hands.
  • Use a scoop or roll by hand 20-22 meatballs about 1 1/2 inches in diameter and rest on a baking sheet or large plate.
  • Melt 3 tablespoons butter over medium heat.
  • When the butter is melted, brown the meatballs all over, in batches, removing them to the plate or baking sheet as they brown, about 5-6 minutes per batch. Don’t worry if they aren’t cooked through at this point, they’ll cook more in the sauce.

SAUCE
3 + 1 tablespoons butter
2 teaspoons FRESH chopped sage, about 4 leaves 
1/4 cup WONDRA flour 
3 cups beef stock 
1 tablespoon QUALITY Worcestershire sauce 
FRESH ground sea salt and black pepper, to taste 
1/4 cup FULL FAT sour cream 
2 tablespoons FRESH chopped Italian parsley 
Prepared pasta, for serving (optional)
Mashed Potatoes, for serving (optional) 
Lefse, for serving (optional) 

  • Once all the meatballs are out of the pan, add the remaining 1 tablespoon of butter and melt.
  • Add the sage and cook until sizzling, about 30 seconds.
  • Sprinkle in the flour and stir to make a paste. Cook toasting the flour, 1 to 2 minutes until golden.
  • Whisk in the beef stock and Worcestershire sauce until smooth.
  • Adjust the heat so the sauce is simmering and season to taste with salt and pepper.
  • Add the meatballs to the sauce and simmer 8-10 minutes, stirring occasionally, until the sauce has thickened and the meatballs are cooked through.
  • Turn off the heat.
  • Scoot a few of the meatballs to the side to make a space in the pan and whisk in the sour cream until smooth.
  • Sprinkle with the parsley and serve over mashed potatoes or pasta if desired.

CHESSE BURGER PASTA

CHEESE BURGER PASTA serves 4-6

1 pound QUALITY ground beef
1 SMALL onion, diced
½ cup QUALITY ketchup
½ teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
2 cups elbow pasta uncooked
2 cup beef stock
1½ cup grated Havarti, cheddar or Fontina cheese, grated cheese
diced tomatoes, for garnish
diced red onion, for garnish
diced pickles, for garnish
diced jalapenos, for garnish
shredded lettuce, for garnish

  • Place a large lidded saute pan over medium heat.
  • Let pot heat up for 2 minutes before crumbling ground beef into pot.
  • Sauté ground beef for 2 minutes.
  • Add onions, garlic powder, salt and pepper.
  • Once beef is ¾ browned stir in ketchup.
  • Saute for 3 minutes, then add dry pasta. stirring together while gradually adding in the beef stock.
  • Cover sauce pot and cook for 20 minutes.
  • Remove lid and lower heat to medium low.
  • Add grated cheese and stir until melted.
  • Top with personal garnishes.
  • Serve and enjoy!

HOT ITALIAN SANDWICHES

HOT ITALIAN SANDWICHES
1 package King’s Hawaiian sweet rolls
1/2 cup QUALITY mayonnaise
2 tablespoons Classico tomato pesto
6 slices provolone cheese
6 slices Tavern ham
6 slices Hard Salami
6 slices oven roasted turkey
6 slices Pastrami
1 cup giardiniera, chopped small
1/2 cup shredded Parmesan cheese
1 cup FRESH basil leaves
1/2 SMALL red onion, sliced thin
1/4 cup River House Parmesan Herb dressing (or a zesty Italian)
Pepperoncinis, garnish
Giardiniera, garnish

  • Preheat oven to 350.
  • Slice the rolls horizontally in half.
  • Lightly spray a 11×7 baking dish with non-stick cooking spray.
  • Whisk together the mayonnaise and pesto until well blended.
  • Spread mayonnaise mixture over the cut rolls.
  • Place roll bottoms in baking dish.
  • Layer the provolone cheese followed by the meats in an even layer.
  • Add basil in a single layer followed by the red onion slices and giardiniera.
  • Sprinkle with Parmesan cheese.
  • Place roll tops over the ingredients.
  • Gently press to flatten.
  • Bake 10 minutes.
  • Remove from oven and and brush with dressing.
  • Bake another 5 minutes.
  • Cool slightly before slicing.
  • Serve with pepperoncinis and giardiniera.

BEEF STROGANOFF on a BUDGET

When I was a kid I was served beef stroganoff on a fairly regular basis. NO ONE told me it was the middle class version of stretching a dollar. It was pretty good in my opinion, but I was a kid, what did I know? 😀

When I grew up and read the recipe in a “real” cookbook, I was amazed to find that it wasn’t actually made with ground beef LOL 😀

Taking the budget a step farther, my folks used canned mushrooms. I didn’t even know what a FRESH mushroom was until many years later. I will tell you I have NEVER EVER liked canned mushrooms. They also used them in chop suey YUCK!!!!! They also used dehydrated onion and garlic.

This version with REAL veggies and a QUALITY ground beef is really good though. It may not be a great picture, but the flavor made up for it.

BEEF STROGANOFF on a BUDGET
3/4-1 pound QUALITY ground beef
1 cup sliced FRESH mushrooms
1 LARGE shallot, FINELY chopped
1 clove garlic, minced
1 + 3 tablespoons butter
3 tablespoons WONDRA flour
1/4 teaspoon salt
1 cup milk
FRESH ground sea salt and black pepper to taste
1 cup sour cream
3 cups prepared egg noodles
1/2 cup chopped parsley

  • In a large skillet brown the ground beef until crumbly.
  • Drain off excess fat and set aside for the moment.
  • Melt 1 tablespoon butterin the same skillet.
  • Add shallots, garlic and mushrooms, sauteing until soft.
  • Remove veggies with a slotted spoon adding to the meat.
  • Melt the remaining butter in skillet.
  • Whisk in flour salt and pepper, whisking until golden.
  • Remove from heat and whisk in milk.
  • Add meat and veggies back into skillet.
  • Return to heat, reduce heat and cook, constantly stirring until smooth and slightly thickened.
  • Fold in sour cream, prepared egg noodles and parsley.
  • Serve immediately.

BEER BRAISED CHUCK ROAST with GLAZED RED ONIONS

BEER BRAISED CHUCK ROAST with GLAZED RED ONIONS
2 tablespoons butter
2 LARGE red onions, sliced thick
3 pound chuck roast (marbled with plenty of fat)
FRESH ground sea salt and black pepper (at least 1 teaspoon per pound as a general rule)
12 ounces AMBERBOCK beer

  • Preheat oven to 300°.
  • Melt butter in large enameled cast iron pot.
  • Add onions and saute 2-3 minutes.
  • GENEROUSLY season roast on both sides.
  • Add roast to pot on top of onions.
  • Pour the beer around the roast making sure not to wash the salt and pepper off the top of the roast.
  • Cover with lid.
  • Place in oven for 5 hours undisturbed except to check periodically to make sure you still have liquid. If too much has evaporated add beef bone broth as necessary. Your goal is to have 2 cups of braising liquid when the roast is done.

BEEF VEGGIE SOUP

This is one of those soups that everyone of a certain age has had! During a simpler, more frugal era this type of soup was a staple on the dinner table, especially in the fall/winter months.

Ground beef was the lesser expensive meat choice and the soup was a great way to use up veggies at the end of the week. Once the flavors meld together no one cares that they were the former beauty queens that were now the  less than pretty wilting ones from the crisper bin.

BEEF VEGGIE SOUP serves 6
1 pound ground beef
1 LARGE Vidalia onion, chopped
3 stalks celery, diced
1 LARGE carrot, diced
1 can Green Giant white shoepeg corn
2 cups frozen green beans
15 ounce can stewed tomatoes, chopped
3-4 cloves garlic, minced
2 tablespoons FRESH chopped Basil
2 tablespoons FRESH chopped Parsley
FRESH ground sea salt and pepper, to taste
1 cup DRY red wine
8 cups beef bone broth**
1 cup diced potatoes, optional
1 cup prepared pasta, optional
1/2 cup raw rice, optional
1/2 pound mushrooms, sliced, optional
Grated cheese, as a topping

  • Brown ground beef over medium high heat in a large soup pot.
  • When beef is just about browned, drain off most fat and add onions, carrots and celery, sweating for 4-6 minutes.
  • Add garlic, garlic salt and onion salt, stirring to blend.
  • Add chopped stewed tomatoes with their juice, Basil, Parsley and FRESH ground sea salt and black pepper. Simmer 3-4 minutes.
  • Add broth, wine and potatoes or rice if using.
  • Simmer for 1 hour.
  • Add corn, green beans and mushrooms if using, simmering for 15-20 minutes more.
  • If using pasta add prepared pasta and simmer 5 minutes until heated through.
  • Serve with Honey Beer Bread.

**I made this broth with beef bone marrow bones and end of the season tomatoes.

CHILI RELLENOS CASSEROLE

This is one of those recipes I found in an antique recipe box. It was neatly typed and attributed to Fran Thompson. I did do a bit of research on the origin of chile rellenos.

I’ve modified very little of this antique recipe except to add a protein and a bit of cinnamon to make it more authentic. During my research I found that proteins were normally incorporated during the early years. A chile relleno is literally a stuffed chile that originated in Mexican cuisine. As early as 1858 it was described as a green chile pepper stuffed with minced meat and coated with an egg batter before being fried. Poblano peppers are the most commonly used pepper, but a pepper is a pepper, so use what your taste buds ask for 😀

Typically they are stuffed with a melted cheese and a meat such as a diced pork and even raisins or nuts and seasoned with a Mexican cinnamon. Sauces vary, but some form of tomato sauce is often served these days.

CHILI RELLENOS CASSEROLE
12 ounces (canned) whole green chiles seeded and drained
2 cups grated Monterey Jack cheese**
2 cups grated Cheddar Cheese**
3/4-1 pound ground beef, seasoned as it’s browned crumbly with the green onions and drained of grease
1/3 cup flour
1 cup half and half
2 LARGE eggs
1 bunch green onions, sliced
8 ounces tomato sauce
1 teaspoon QUALITY cinnamon (Mexican cinnamon if you have it)
FRESH ground sea salt and black pepper

GARNISHES
chopped olives halved grape tomatoes
chunks of FRESH avocado
favorite salsa
chopped green chiles
sour cream
lime slices
jalapeno slices

  • Preheat oven to 350°.
  • Mix cheese together. Reserve 1/2 cup for topping.
  • Whisk eggs together with the half and half and the flour.
  • Fold in ground meat mixture.
  • Fold in half the cheese.
  • Spray an 8×8 baking dish with non-stick cooking spray.
  • Pour egg and meat mixture into baking dish.
  • Whisk tomato sauce, cinnamon and a generous twist of FRESH ground sea salt and black pepper together. Spread on top of egg and meat mixture evenly.
  • Top with the other half of the cheese.
  • Bake 1 hour until bubbly and golden.
  • Top with reserved cheese and let sit in the off oven for 5 minutes.
  • Top with your favorite garnishes.

**Tillamook makes a Spicy Mexican Blend that works well with this recipe.

HONEY & SEA SALT RANCH STEAKS & ROASTED CARROTS

We’re trying a new butcher delivery service, Butcher Box, since good cuts of meat are getting harder to find around here. Even my go to butcher just isn’t what it used to be 🙁

The “RANCH” steak sounded interesting so we added a couple to our order and were pleasantly surprised. Here’s their recipe with very few adjustments.

Just a bit of trvia – The ranch steak is one of the most flavorful and tasty cuts of meat and is very underrated, with many butchers and beef buffs claiming it makes a great alternative to the more expensive cuts such as Sirloin Tip or Flat Iron steak.

It comes from the shoulder area of the cow and is somtimes referred to as an arm steak. Because the muscle is worked a little more it can lack the tenderness of some other cuts. But what it lacks in ease of eating compared to others, it makes up for in its full beefy flavor.

In order to earn the moniker of ‘Ranch’ steak, it needs to be trimmed of all excess fat, silver skin, and connective tissue so that it’s very lean. It must also be free of the strip of gristle running through the middle.

CONCLUSION: The flavor was excellent! BUT, the leftovers have been cut up to use the next time I make chili. The steak just wasn’t tender enough for us, but will make excellent chili parts.

I also LOVED the flavor profile of the carrots, but didn’t want to mess with the oven and the grill so I microwaved the carrots for 5 minutes to cook the centers and then tossed them with everything finishing them off on the grill along side of the steaks. I also minced the thyme leaves directly into the marinade.

HONEY & SEA SALT RANCH STEAKS
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

4 each Ranch Steaks
8 tablespoons QUALITY honey
1 tablespoon coarse sea salt (I added a touch of garlic salt also)
1 teaspoon freshly ground black pepper

  • Preheat grill with 2 zones. One high heat and one low heat.
  • Rub steaks with honey, sea salt and black pepper. Set aside and bring to room temperature.
  • Place steaks on hottest part of grill and cook for 4 minutes on one side with a quarter turn after 2 minutes.

  • Flip steaks over, grill for 2 more minutes on the hottest part.
  • Move steaks to the cooler side of the grill and continue to cook until internal temperature reaches 110℉.
  • Remove steaks from heat when finished and let rest 8-10 minutes before slicing steaks against the grain and serving with roasted carrots.
  • Enjoy!

ROASTED CARROTS
12 each carrots, washed and cut into ½” pieces
4 sprigs fresh thyme
3 cloves garlic minced
1 each orange, zested
1 teaspoon ground coriander
1 tablespoon raw honey
2 tablespoons avocado oil
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Toss cut carrots with all ingredients in a mixing bowl.
  • Place seasoned carrots on baking sheet in a single layer and roast in oven for 40 minutes, or until for tender.
  • Discard thyme sprigs before serving.


GRILLED or OVEN ROASTED BROWN SUGAR RUBBED TRI-TIP

 GRILLED or OVEN ROASTED BROWN SUGAR RUBBED TRI-TIP

1 whole tri-tip, about 2-3 pounds
3 + tablespoons of your favorite beef rub
6 + tablespoons dark brown sugar

  • Trim silver skin from roast.
  • The meat may have a thick layer of fat, some of which can be sliced off, but keep a
  • good amount to help baste meat and keep it juicy.
  • Sprinkle meat with your rub and massage lightly all over.
  • Pack the brown sugar over the rub, pressing to adhere.
  • Cover and refrigerate at least an hour or as long as overnight.

 

  • Remove from refrigerator an hour before cooking.
  • Prepare grill to high.
  • Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups.
  • Turn the roast and sear other side another 6 minutes.
  • Lower to medium-high or move the meat to a cooler part of the charcoal grill.
  • Turn meat again and cook another 8 to 10 minutes.
  • Flip and cook another 6-8 minutes.
  • The roast is ready when an instant-read thermometer reaches 130° when inserted into the thickest part of the meat.
  • Cover roast with foil and rest on a cutting board 10 to 20 minutes.
  • Slice against the grain.

NOTES and HINTS:

  • A 2-pound roast will require about 20 to 25 minutes total cooking time.
  • The trick is to carve the tri-tip against the grain, which can change directions in this cut. The roast is shaped like a boomerang. Slice the roast in two at the place where the fibers change direction. Carve each piece separately.
  • Left overs make AMAZING sandwiches.

OVEN ROASTING

  • Prepare meat with rub and refrigerate as instructed.
  • Preheat oven to 350°.
  • Add 2 tablespoons of avocado oil to a large, heavy ovenproof pan.
  • Heat pan on high until pan is very hot, then add tri-tip, fat side down.
  • Turn heat to medium-high and sear roast for about 4 minutes.
  • Turn the roast and put the pan in the oven.
  • Cook 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 for medium-rare.

MEXICAN STREET CORN LOADED TOTS ~ FAITH & FOOD FRIDAY #13

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Dear God, Thank you for dinner time when we pause and reflect on our day. Teach usto love You more, follow You more closely, and be a reflection of You to others. Thank you for our food and all the ways You bless us. Amen.

MEXICAN STREET CORN LOADED TOTS

PICKLED RED ONIONS
1 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 large red onion, sliced thinly

  • Heat the vinegar, sugar, salt and 1 cup water in a small saucepan, stirring until the sugar and salt dissolve.
  • Pour over the onions in a small jar.
  • Let cool completely, then refrigerate.

CHILI LIME CREAM
2/3 cup sour cream
1/3 cup mayonnaise 
1 teaspoon chili powder, plus more for garnish 
FRESH ground sea salt, to taste
Zest of 1 lime 

  • Meanwhile, in a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.

LOADED TOTS
One 1 3/4-pound bag frozen tater tots
FRESH ground sea salt and black pepper
1 pound ground chuck
1 1/2 cups frozen corn kernels or FRESH 2 ears corn, kernels removed
1 can rotel tomatoes, drained
8 ounces shredded mozzarella
6 ounces crumbled queso fresco
1/2 cup fresh cilantro, roughly chopped 
1/2 bunch green onions, sliced 
Pickled Red Onions
Lime wedges, for garnish 

  • Preheat the oven to 450°.
  • Place the tots on a rimmed baking sheet lined with parchment paper, then sprinkle lightly with salt and pepper.
  • Bake until golden and crispy, 25 to 30 minutes.
  • Meanwhile brown ground beef until crumbly and just about cooked through. Drain of excess grease.
  • Add most of the green onions, reserving a few for garnish, and saute’ a minute more.
  • Add rotel tomatoes and corn, stirring to combine well.
  • Remove the tots from the oven and sprinkle evenly with browned beef mixture, all of the mozzarella and half of the queso fresco to cover.
  • Bake until melty, 3 to 5 minutes.

ASSEMBLY

  • Sprinkle with remaining queso fresco and add big dollops of the lime cream.
  • Garnish with the chopped cilantro, green onions, Pickled Red Onions, a dash of chili powder and salt.
  • Squeeze fresh lime juice on top and enjoy!

HASH BROWN TOPPED MEATLOAF

HASH BROWN TOPPED MEATLOAF
Your favorite meatloaf recipe
12 ounce package refrigerated hash browns, frozen is okay but need thawed
1 LARGE egg, lightly beaten
FRESH ground sea salt and black pepper, to taste

  • Toss hash browns with FRESH ground salt and pepper in a large bowl.
  • Add beaten egg and toss until well coated.
  • Place hash browns evenly on top of meatloaf.
  • Bake 1 hour and 15 minutes until cooked through and hash browns are crispy.