Taco in a Pan

Ingredients:

2 boxes of Macaroni and Cheese
1 tbps butter
1/4 cup milk
1lb ground beef
1 package taco seasoning
sour cream
nacho chips

beef broccoli 2

Directions:

Prepare macaroni as per package directions. 

Prepare ground beef as per taco seasoning directions.

Combine.

Serve with sour cream and nacho chips.

Beef & Broccoli Skillet

Ingredients:

1 tbsp olive oil
1 lb tender beef strips
(ask for them – not always in the counter display)
1 crushed garlic clove
1 red onion, chunked
3 cups broccoli florets
3 tbsp soy sauce
1 tbsp vinegar
1 cup beef broth
4 cups hot cooked rice noodles
sesame seeds

beef broccoli 2

Directions:

Brown beef slowly with onions and garlic. Too hot and you’ll lose valuable juices. Stir in soya sauce, vinegar, and beef broth. Heat to a boil. Add broccoli and cook over medium heat until tender. Meanwhile, boil water and pour over rice noodles right before serving, using package directions to time. Serve beef mixture over noodles, sprinkle with sesame seeds. 

Andrea’s Chili

Ingredients:

1 lb ground beef
1 onion, diced
1 lb mushrooms, chunked
2 peppers, chunked
Andrea’s Salsa (recipe for that is top secret,
however, your favourite salsa will do)
1 can kidney beans
2 cans baked beans
1 can tomato soup
1 can tomato paste
1 tbsp chili powder
1 tbsp seasoned salt
1/2 cup zesty Italian dressing

Chili

Directions:

Brown beef slowly with onions and garlic. Too hot and you’ll lose valuable juices. Add mushrooms and peppers and sauté a few more minutes, but not too long, just until peppers are tender-crisp. Add remaining ingredients and simmer 1-2 hours. Or longer. Longer means thicker. Thicker is good.

Chuck Roast

Ingredients:

1 3-5lb chuck roast
butter
sea salt
fresh ground pepper
2 onions, chunked
red wine (optional)
2-3 cups beef broth
fresh herbs (rosemary or thyme) if desired

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Directions:

Rub chuck roast with ground salt and pepper or a pre-mix rub and let sit for 10-15 minutes.

Sauteé onions in butter. Set aside. Melt more butter if needed over medium-high heat. Brown all sides of the chuck roast. Set aside. Add about a cup of red wine to pot and scrap all the drippings and tidbits of onion and beef away from the sides of the pan. Replace chuck roast and then onions and add more broth if desired. 

Roast at 300°F until internal temperature is 190°F.
Chuck roasts need to be cooked to a higher temperature because they are traditionally heavier marbled. The fats need to be rendered longer to tenderize the meat.

Prime Rib

Ingredients:

Prime Rib
1 tbsp onion powder
1 tbsp garlic powder
sprig of fresh basil, chopped fine
sprig of fresh oregano, chopped fine
1 tbsp fresh ground pepper
1/2 tbsp lemon pepper
3 tbsp paprika
1/2 tbsp cayenne pepper (if desired)
1/2 tbsp salt

Prime-rib-1-300x200

Directions:

Rub prime  rib with garlic salt, seasoned salt, and pepper. Place roast, fat side up in shallow pan. Insert meat thermometer in center of meat and roast at 300°F. Allow 20 minutes per pound for rare, add about 30 minutes longer for medium and 3/4 of an hour for well done, but be sure to watch your thermometer as roasts differ in shape and size, and all ovens vary in intensity. 

Remove from oven and let roast stand,covered, a few minutes before carving.
Add a little water to drippings for an au jus.
Add 1 cup warm water mixed with some flour to drippings and thicken over medium heat to make a gravy.

Grilled Steak

Ingredients:

your choice of steak
1/4 cup brown sugar
1/4 cup soy sauce
2 tbsp. Worcestershire sauce
juice from 1/2 a lemon
1/4 tsp. garlic powder
1/2 cup Jack Daniel’s (optional)

GrilledPrimeRibSteak

Directions:

Stir together brown sugar, soy sauce, Worcestershire, lemon juice, garlic powder & whiskey. Place steaks in a big zipped bag. Pour in marinade and seal bag. Refrigerate for at least 1 hour. 

Remove meat from marinade and grill to desired done-ness.

Which should be on the rarer side of medium, by the way. Don’t waste a good Schinkel Steak.

Dad’s Herbed Beef Stroganoff

Ingredients:

1 1/2 lb beef stew
2 tbsp butter or oil
1 3/4 cup water
2 cloves garlic
1 bay leaf
1 tsp thyme
1 tsp oregano
salt & pepper to taste
4 medium carrots, diced
4 celery stalks, diced
2 medium onions, diced
1 lb cremini mushrooms, sliced
1 cup sour cream
1/3 cup flour
1/4 cup warm water
hot cooked egg noodles

beef-stroganoff

Directions:

Brown meat in oil and water, with the lid on a large, heavy pot. Add spices, including garlic, and bring to a boil, then reduce heat and simmer on low, covered, for about an hour.

Sauté onions, carrots and celery in a separate pan to tender-crisp and add to meat mixture. Add mushrooms and simmer for 10 more minutes on low. Remove bay leave.

Combine sour cream, flour and warm water. Mix until smooth with a whisk or hand mixer. Add to meat mixture in large pot and increase temperature to medium-high. Stir until thickened. Do not boil.

Serve over cooked, hot noodles.

Note: Dad called for beef bouillon in his original recipe. However, you can achieve the same effect if you brown meat in oil and water, with the lid on. This keeps all the flavour-filled juices from the beef from evaporating and being wasted. If you brown the meat in just oil, the traditional way, you will need to add more flavour from either 2 tsp beef bouillon powder or 2 cubes.

Ravioli Cheese Bake

Ingredients:

1 can pasta sauce
1 car diced tomatoes, undrained
or jar of homemade salsa
1 can beef broth
1/4 cup Zesty Italian Dressing
2 pkg cheese filled ravioli
1 lb cooked ground beef
1 cup shredded cheddar

Ravioli-300x225

Directions:

 

Cook ravioli as per pkg directions.
Mix pasta sauce, beef, tomatoes, broth and dressing together in 9 x 13 deep baking dish. Add cooked ravioli and stir.
Cover with foil and bake at 350°F for 50 minutes. Remove foil and sprinkle liberally with cheese, then bake uncovered until cheese is melted and golden.

Salisbury Steak

Ingredients:

1 1/2 lb ground beef
grated onion
salt
Pepper
mushrooms
gravy mix
3 tbsp sour cream
2 tbsp red wine

SALISBURY_STEAK_WITH_MUSHROOM_GRAVY_18682

Directions:

In a large bowl, combine beef, grated onion, salt and pepper. Divide meat into 6 portions and shape into patties about 3/4 inch thick. Cook steaks in caste iron fry pan or heavy skillet until cooked through, but don’t dry out. Set aside.

In same skillet, add just a bit of butter and sauté mushrooms, scraping edges to get all the beef drippings included. Add red wine if desired and scrape one more time.
Prepare gravy as per package instructions. Add to mushroom mixture and sour cream and mix well. Return the steaks to the skillet and simmer for a few minutes to heat through.

 

Spaghetti Sauce

Ingredients:

1 1/2 lb ground beef
1 cup chopped onion
1 cup chopped peppers
3 cloves garlic, crushed and chopped
1/2 cup chopped fresh basil
12 tomatoes, peeled and chopped or crushed
1 tsp salt
1/2 tsp pepper
1 tbsp brown sugar

IMG_4073

Directions:

Sauté peppers and onions until soft. Add garlic and sauté until lightly browned. Add tomatoes and basil, salt, pepper and brown sugar. Bring to a boil, then simmer for 2 to 3 hours on low, stirring occasionally.

Serve with pasta.