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Tag Archives: beef

Pressure Cooker Salisbury Steaks

This is a good casual meal. It takes some effort, but not too much.

Total time: 2 hours, some down time

Ingredients:

  • 1 1/2 lbs Ground Beef
  • 3 TBSP Whole Milk
  • 1 TB Worcestershire sauce
  • 1 clove Garlic, minced
  • 1/3 cup Panko Breadcrumbs
  • 1/2 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Paprika
  • 1 TBSP Butter

Gravy:

  • 8 oz Baby Portabella Mushrooms, sliced
  • 1 med Onion, diced
  • 2 cups Beef Broth
  • 1 TBSP Tomato Paste
  • 1 TBSP Dijon Mustard, or 1 tsp Ground Mustard
  • 2 TBSP Minced Parsley
  • 1 tsp Salt
  • 1/2 tsp Thyme
  • 1/2 tsp Black Pepper
  • 2-3 TBSP Water
  • 2-3 TBSP Corn Starch

Serve with any of the following:

  • Potato
  • Egg Noodles
  • Corn
  • Broccoli

Directions:

  1. In a medium bowl, add Ground Beef, Milk, Worcestershire, Garlic, Panko, Salt, Pepper, and Paprika. Mix well, by hand.
  2. Form six separate patties, and set aside.
  3. Chop Mushrooms and Onions. Set aside
  4. Make the gravy liquids. In a small/medium bowl, whisk together Beef Broth, Tomato Paste, Mustard, Parsley, Salt, Thyme, and Black Pepper.
  5. Turn the pressure cooker to Saute.
  6. Melt the butter. Then brown steak patties in batches. When browned, remove to a clean plate.
  7. After steaks are removed, add Mushrooms and Onion. Cook until softened, 2-5 minutes.
  8. Add in the Gravy Liquids and stir until well combined. Deglaze the bottom of the pot.
  9. Nestle the steaks into the gravy mixture. Close the pressure cooker and set the vent to seal. Set to: Manual, High, 15 minutes.
  10. Once pressure cooking complete, allow to natural pressure release for 15 minutes.
  11. After pressure release, remove steaks to a plate.
  12. Mix Cornstarch and Water in a separate bowl. Slowly add the mixture to the Gravy, whisk until thickened.
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Fake Pho Beef

Ingredients

  • 2 containers Pho broth (Big Y)
  • Chuck roast (2-4 lbs)
  • Broccoli
  • Matchstick carrots
  • Sprouts
  • Chopped peanuts
  • Rice (made with Pho broth, butter, ginger, etc).

Method

  1. Cut roast into chunks. Marinate overnight in one container of broth. Sprinkle salt, pepper, ginger, cinnamon, etc.
  2. Pressure cook 30-40 minutes. Slow release.
  3. Remove meat and shred. Set aside. Separate fat from broth, return to pressure cooker.
  4. Add broccoli, pressure cook 2-3 minutes, quick release.
  5. Serve over rice with veggies and peanuts.

Pressure Cooker Korean Beef

Ingredients

  • 1 cup low sodium beef broth
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon ginger
  • 1 teaspoon Sriracha, or more to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper
  • 3 lbs sirloin steak tips, cut into 1″ chunks
  • 2 tablespoons (or more) cornstarch
  • Sesame seeds
  • Green onions, chopped

Method

  • Turn pressure cooker to saute. Add all ingredients up to steak tips. Allow to dissolve.
  • Pressure cook 45 minutes. Shut off pressure cooker, allow to depressurize naturally.
  • Add cornstarch/water mixture to thicken as desired over saute setting.
  • Serve over rice with sesame seeds and green onions.

Cheese stuffed potato cottage pie

This popped up as one of those .gif recipes. Love them or hate them, you do occasionally find a gem in there. The original recipe is from this reddit post,  so check out the post and the original recipe.

Ingredients:

  • 5 lbs Russet potatoes
  • 1 stick + 6 TBSP butter, melted
  • 3/4 cup Half and Half
  • 8 oz Vermont Sharp cheddar, cubed
  • 1 TBSP Vegetable oil
  • 2.5 lbs Sirloin tips, cut into 1 inch cubes
  • 1 TBSP Butter
  • 1 onion, diced
  • 1 tsp garlic, minced
  • 3 TBSP flour
  • 2 cups red cooking win
  • 1 1/2 cups Beef stock
  • 2-3 sprigs Thyme
  • 1 TBSP strained tomatoes
  • Salt and Pepper

Directions:

  • Make mashed potatoes ahead of time
    • Peel and chop potatoes. Cover with at least 1 inch of water and boil until soft (about 30 minutes). Drain.
    • Add in melted butter, stir well
    • Add in Half and Half, stir well
    • Salt and pepper to taste
    • Set aside and allow to cool, can refrigerate if needed

To make the Cottage Pie

  • Preheat the oven to 400 F, grease a 9×11 baking dish
  • In a skillet, heat up Vegetable oil. Add beef and brown on all sides. Remove beef and set aside.
  • Melt 1 TBSP Butter in the skillet. Add Onions and cook until soft, about 5 minutes. Add Garlic and stir until fragrant, about 1 minute.
  • Stir in the Flour and mix well. Add the beef back in.
  • Then add Red Wine, Beef Stock, and Strained Tomatoes, Thyme, Salt and Pepper. Stir to mix.
  • Place the lid back on, and bring to a gentle boil. Cook until meat becomes tender.
  • Meanwhile, create potato balls: Scoop Mashed Potatoes into your hand and form a disk. Place a cube of cheddar in the middle and form a ball around it. Make 15 potato balls stuffed with cheese.
  • Pour beef mixture into prepared baking dish, then top with stuffed potato balls. Bake for 30-40 minutes until potatoes are crisped up and golden brown on top.

Beef and Broccoli Ramen

  • Peanut oil
  • 1 lb steak, sliced thinly
  • 1 onion, diced
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice win vinegar
  • 3 cups broccoli
  • 4 cloves garlic, minced
  • 3 packets ramen noodles, seasoning packet discarded (3 ounces each)

Sauce

  • 1/4 cup water
  • 3/4 cup low sodium beef broth (low sodium important)
  • 1 tablespoon ground ginger, minced
  • 2 teaspoons sesame oil
  • 2 tablespoons cornstarch
  • 6 tablespoons oyster sauce
  • 6 tablespoons low sodium soy sauce
  • 2 tablespoons rice win vinegar
  • 1 tablespoon brown sugar
  • Hot sauce

Method

  1. Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate minimum of one hour.
  2. Mix all sauce ingredients in a medium bowl.
  3. Cook ramen and set aside
  4. Saute beef, onion, and garlic in wok.
  5. Add broccoli and sauce. Stir and simmer until broccoli is cooked and sauce is thickened.
  6. Toss in noodles and stir to coat.

Asian Lettuce Wraps

Ingredients

  • Bibb lettuce
  • 1 lb ground beef
  • Large onion (chopped)
  • 1/4 cup hoisin sauce
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons minced pickled ginger
  • Chile pepper sauce (to taste)
  • 1 bunch green onions (chopped)
  • 2 teaspoons sesame oil

Method

  1. Brown ground beef. Drain and set aside.
  2. Dash peanut oil in a hot pan, saute onion until tender.
  3. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and pepper sauce into onions.
  4. Add green onions, sesame oil, and booked beef. Cook and stire until green onions begin to wilt.
  5. Serve over lettuce. Add stick carrots if desired.
  6. Note: Does not do well over rice. Serve rice on the side.

Pressure Cooker French Dip Sandwiches

These tasty sandwiches are perfect for a low key dinner. Paired with french fries, or chips. Takes a bit longer than some other pressure cooker recipes, but is worth it! Recipe

Total cooking time: 2.5 hrs

Ingredients:

  • 2- 2.5 lb chuck roast
  • 1 TBSP of vegetable oil
  • 2 tsp of kosher salt
  • freshly ground pepper to taste
  • 1/2 tsp garlic powder
  • 1 onion, sliced
  • 1/2 cup red wine
  • 1 14 oz can beef broth
  • 1 dried bay leaf
  • 6 hoagie rolls
  • 3 TBSP butter, melted
  • 1/4 tsp garlic powder
  • kosher salt
  • 6 slices provolone cheese

Directions:

  1. Allow the roast rest at room temperature for at least 15 minutes before searing.
  2. Add vegetable oil to the Instant Pot and hit the sauté button.
  3. Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
  4. Using a pair on long heat-proof kitchen tongs, brown the roast on all sides in Instant Pot, then remove and set aside.
  5. Add onions to pot and sauté just until they start to soften.
  6. Add red wine to pot and let simmer until reduced by half.
  7. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
  8. Once wine has reduced, add beef broth and bay leaf.
  9. Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
  10. Hit Meat/Stew function and increase time to 100 minutes.
  11. When done, turn to off then let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
  12. Remove lid and transfer roast to a serving plate and shred.
  13. Strain liquid through a fat strainer and serve warm for dipping sandwiches.

Meanwhile….

  1. Set oven to broil and place sandwich rolls on a baking sheet.
  2. Combine melted butter and pinch of kosher salt in a small bowl.
  3. Brush over rolls and toast about 2 minutes, just until gold brown.
  4. Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt about 30 sec -1 min