Beef

Garlic Steak and Potato Foil Packs

Ingredients

  • ½ pounds top sirloin steak, trimmed of fat and cut into 2½ inch pieces (see note)
  • 1 pound baby yellow potatoes. quartered (or halved if they are already less than 1 inch in size, see note)
  • 3 tablespoons olive oil
  • salt and pepper, to taste
  • 1 tablespoon minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • fresh thyme or parsley for topping (optional)

Instructions

1. In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine.

2. Divide steak and potatoes between four 12×12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness (see note).

3. Garnish with fresh thyme or parsley and serve immediately.

Notes

Be sure to cut your steak into pieces that are at least 2×2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking.

**For medium doneness on the steak, boil the potatoes first for five minutes before adding to the bowl and proceeding with the rest of the recipe. This will help them to cook faster once in the foil pack.

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5 Ingredients or less, Beef, Casseroles

Alfredo Beef Casserole

Ingredients

  • 1 bag egg noodles
  • 1 1/2 pound ground beef
  • 1/2 teaspoon garlic powder
  • 1 jar Alfredo sauce
  • 1 jar pimentos
  • salt and pepper

Directions

1. Preheat oven to 350 degrees F. Prepare pasta according to package directions.

2. While pasta is cooking, heat a skillet to medium-high heat. Brown ground beef. Add salt and garlic powder. Drain and set aside.

3. Drain pasta and place in bottom of 9×13-inch baking dish. Layer ground beef on top of pasta.

4. Empty contents of Alfredo sauce into a mixing bowl. Fold in pimentos

5. Pour sauce mixture into baking dish and gently mix together until pasta and beef are thoroughly coated with sauce.

6. Bake, covered, for 30 minutes.

Beef, Crockpot

All Day Long Slow Cooker Beef

Ingredients

  • 1 1/2 pound beef roast
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1/2 package onion soup mix
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon steak sauce
  • 3 carrots, sliced
  • 2 celery stalks, diced
  • 1 green bell pepper, chopped
  • 1 yellow onion
  • 1/2 cup water
  • 1/2 cup tomato juice

Directions

  1. Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.
  2. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of slow cooker.
  3. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.
  4. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.
  5. Turn the slow cooker to high for 30 minutes, or, if you’re in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours.

Notes

Keep the slow cooker covered as much as possible throughout cooking time. A slow cooker can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference. When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn slow cooker to high and thicken liquid with a little flour or cornstarch.

 

Beef, Sandwiches

Bacon-Wrapped Burger Ring

Ingredients

BURGER

  • 2 lbs. ground beef
  • ¼ cup worcestershire
  • ¼ cup dijon mustard
  • ½ tablespoon salt
  • ½ tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 lb bacon, cut in half
  • 1 cup lettuce, chopped
  • 1 tomato, sliced
  • 8 hamburger rolls

FONDUE

  • 1 ½ cups milk, divided
  • 2 tablespoons flour
  • ½ teaspoon salt
  • 1 cup shredded cheddar cheese
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup green chili
  • ¼ cup dijon mustard

Directions

  1. Preheat oven to 375˚F (190˚C).
  2. In a bowl, add the ground beef, worcestershire sauce, Dijon mustard, salt, pepper, onion powder, and garlic powder. Mix to combine.
  3. Transfer to a wire rack on a sheet pan. Create a ring shape with the meat mixture, gently pressing it flat until it’s 2 inches (5 cm) thick.
  4. Place each piece of bacon around the meat ring tucking the bacon underneath.
  5. Bake for 20 minutes, then broil 15-20 minutes on high heat until bacon is crisp.
  6. In a saucepan, add ½ cup (120 ml) of milk and flour on medium heat, whisking until thickened and pulling away from pan.
  7. Pour in the rest of the milk and add the salt, stir until bubbling and thickened about 5 minutes. Remove from heat.
  8. Stir in cheese, pepper, garlic powder, onion powder, green chilies, and Dijon mustard. Transfer to a ramekin or bowl. Set aside.
  9. Arrange the bottom rolls in a circle. Place meat ring on top of buns. Add lettuce and tomato on top of the meat ring then place the top part of the buns around the top of the meat ring.
  10. Place fondue in the center of the meat ring. Slice and serve immediately.

 

Beef

Irish Spiced Beef

The story goes that my Irish ancestors brought this recipe along when they immigrated to the U.S. It takes nearly a week, start to finish, but that gives the meat time to become really tenderized and build up layers of flavor. —Mary Shenk, Dekalb, Illinois via Taste of Home

Ingredients

  • 1 fresh beef brisket (6 pounds)
  • 1/3 cup packed brown sugar
  • 3/4 cup coarse sea salt
  • 1/4 cup chopped onion
  • 4 bay leaves, crushed
  • 3 teaspoons pepper
  • 2 teaspoons dried rosemary, crushed
  • 2 teaspoons dried thyme
  • 1-1/2 teaspoons ground allspice
  • 1-1/2 teaspoons ground cloves
  • 4 medium onions, sliced
  • 4 medium carrots, sliced
  • 2 celery ribs, sliced
  • 2 cups stout or beef broth

Directions

  1. Place beef in a 15x10x1-in. baking pan; rub with brown sugar. Refrigerate, covered, 24 hours.
  2. In a small bowl, mix salt, chopped onion, bay leaves and seasonings; rub over beef. Refrigerate, covered, 3 days, turning and rubbing salt mixture into beef once each day.
  3. Preheat oven to 325°. Remove and discard salt mixture. Place beef, onions, carrots, celery and stout in a roasting pan. Add water to come halfway up the brisket. Roast, covered, 4 to 4-1/2 hours or until meat is tender. Cool meat in cooking juices for 1 hour.
  4. Remove beef; discard vegetables and cooking juices. Transfer beef to a 13×9-in. baking dish. Refrigerate, covered, overnight.
  5. Cut diagonally across the grain into thin slices. Serve with rye bread, cheese and mustard. Yield: 14 servings.
Editor’s Note: This is a fresh beef brisket, not corned beef.
Beef, Crockpot

Red Wine Beef Ragu

INGREDIENTS

  • 1 can crushed tomatoes
  • ½ c. red wine (I prefer James River Cellars Rad Red)
  • Kosher salt
  • Pepper
  • 1 can whole peeled tomatoes
  • 4 clove garlic
  • 2 medium carrots
  • 1 large onion
  • 2 sprig fresh rosemary
  • 1 ½ lb. lean beef stew meat
  • 12 oz. pappardelle or other wide noodles
  • ½ c. chopped fresh flat-leaf parsley
  • ¼ c. grated Parmesan or Romano cheese

DIRECTIONS

In a 5- to 6-quart slow cooker, whisk together the crushed tomatoes, red wine, ¼ teaspoon salt, and ½ teaspoon pepper. Add the whole tomatoes, breaking them up with your hands. Stir in the garlic, carrots, onion, and rosemary.

Add the stew meat and turn to coat. Cook, covered, until the beef is cooked through and shreds easily, 6 to 8 hours on low or 4 to 5 hours on high.

Twenty minutes before serving, cook the pasta according to package directions. Remove and discard the rosemary. Skim any fat that has risen to the top. Using a fork, break the meat into smaller pieces, then stir into the cooking liquid; fold in the parsley. Serve the beef ragu over the pasta and sprinkle with the Parmesan.

Beef, Casseroles

Magic Layer Casserole

Ingredients

  • Potatoes, peeled and sliced
  • ½ carrot, finely sliced
  • Onions, chopped
  • Celery, chopped
  • 1 can peas
  • 1 pound ground beef, browned
  • 1 can mushroom soup (thinned with a little milk)

Directions

  1. Preheat the oven to 350 degrees F.
  2. Layer in a 9 × 13 inch glass pan potatoes, carrots, onions, celery, peas, and ground beef. Pour the thinned mushroom soup evenly over the top.
  3. Cover with foil and bake for 70 to 80 minutes.
  4. Uncover and bake 15 minutes longer.
Beef, Sandwiches

Homemade Sloppy Joes

recipe_sloppyjoes

Ingredients

  • · 1 1/2 pounds extra lean ground beef
  • · 1/2 onion, diced
  • · 2 cloves garlic, minced
  • · 1 green pepper, diced
  • · 2 cups water
  • · 3/4 cup ketchup
  • · 1 dash Worcestershire sauce
  • · 2 tablespoons brown sugar
  • · 1 teaspoon Dijon mustard
  • · 1 1/2 teaspoons salt, or to taste
  • · 1/2 teaspoon ground black pepper
  • · cayenne pepper to taste (optional)

Directions

Place ground beef and onion in a large skillet. Turn heat to medium and cook and stir the mixture constantly until the beef is browned and forms small crumbles, about 10 minutes. Stir in garlic and green bell pepper; cook and stir until softened, 2 to 3 minutes. Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet. Mix in ketchup, Worcestershire sauce, brown sugar, Dijon mustard, salt, and black pepper. Add 1 more cup water and return mixture to a simmer. Reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 40 minutes. Season with salt , black pepper, and cayenne pepper to taste.

Beef, Crockpot, Soups, Chowders, and Stews

Crock Pot Beef Stew

Ingredients

  • 1 pound beef stew meat
  • 8 small white potatoes, cut into quarters
  • 1/2 white onion, cut into chunks
  • 2 small carrots, cut into slices
  • 1/4 c. minced garlic, fresh
  • 3/4 c. apple cider
  • 2 tablespoons worchestshire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1/4 c. flour

Directions

Place beef, potatoes, onions and carrots in crock pot.  In a small bowl, combine garlic, cider, sauces, spices and flour, mixing well to eliminate lumps.  Pour over ingredients in crock pot.  Set on low. Cook for seven hours.

Serve with hot yeast rolls! Yum!

Beef, Crockpot

Crockpot Cube Steaks

Image

Ingredients:

  • 1 large onion, thinly sliced
  • 1/3 cup all-purpose flour
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. black pepper
  • 6 (about 4 oz. each) beef cube steaks
  • 1 Tbsp. canola oil
  • 3 c. water, divided
  • 1 envelope brown gravy mix
  • 1 envelope mushroom gravy mix
  • 1 envelope onion gravy mix

Directions:
Spray the inside of a 3-5 quart slow cooker with nonstick cooking spray. Place the sliced onions in the slow cooker. Combine flour, garlic powder, onion powder and pepper in a large sealing plastic bag. Add steaks, a few at a time and shake until completely coated. Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side. Place the browned steaks on top of the onions in the slow cooker. Pour 2 c. water over all. Cover and cook on Low for 8 hours or until meat is tender.
In a bowl, whisk together the 3 gravy mixes with remaining 1 cup water. Add to slow cooker and cover and cook on Low for 30 minutes longer.