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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.
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Beef Goulash

This stew like recipe comes from the American Test Kitchen. It’s best served with some buttered egg noodles.

Total prep time: 30 minutes
Total cook time: 10 hours

Ingredients:
3 Onions, minced
1/4 cup Sweet Paprika
1/4 cup Tomato paste
3 TBSP Vegetable oil
6 Garlic cloves, minced
1/2 tsp Caraway seeds
2 cups Low-Sodium Chicken broth
1/3 cup Soy sauce
1/4 cup Minute Tapioca
2 Bay leaves
4 lbs Boneless Beef Chuck roast, trimmed and cut into 1 1/2 inch pieces
1/3 cup Sour cream
2 TBSP Parsley, minced

Directions:

  • Microwave the Onions, Paprika, Tomato paste, Oil, Garlic, and Caraway seeds in a bowl, stirring occasionally for about 5 minutes, until onions are soft. Then, transfer to a the slow cooker.
  • Stir in Broth, Soy, Tapioca, and Bay leaves.
  • Season the Beef with salt and pepper then nestle into the slow cooker.
  • Cover and cook on low for 9-11 hours.
  • When done cooking, skim the fat from the surface. Discard the Bay leaves.
  • In a bowl combine 1 cup of stew liquid and Sour cream.  Then add this into the stew.
  • Add extra Broth to adjust the consistency of the stew.
  • Stir in Parsley, then salt and pepper to taste.

Fire Beef

This recipe is adapted from the All Recipe’s version which can be found here.

We like to make this dish along with homemade Lo Mein.  Its amazing how much healthier this stuff feels than the typical stuff you get from the local Chinese food restaurant.  Much less greasy and with ingredients you know are fresh 🙂

Total cook time: AT LEAST 2 hours 30 minutes. The meat has marinate for at least 2 hours, but preferably overnight.

Hands on time: Around 30 minutes for prep and wok frying.

Ingredients:

1/2 cup Soy sauce
1 TBSP Sesame oil
3 cloves Garlic, crushed
2 TBSP Brown sugar
Ground Black Pepper
1 tsp Red pepper flakes
2 TBSP Sesame seeds
1 large Red onion, chopped
2 Leeks, chopped
1 small Carrot, chopped
1 lb Beef round steak, sliced paper thin

Directions:

  1. Mix all ingredients together in a bowl. Put bowl in the refrigerator and allow to marinate at least 2 hours, but preferably overnight.
  2. When ready to cook, heat the wok to medium- high and brush with cooking oil.
  3. Working in batches, stir fry the meat, vegetable, sauce mixture until the beef is done, just a few minutes.
  4. Serve over rice, noodles, or red lettuce.

Oven Baked Tacos

This is great!

Oven Baked Tacos

Total time: 1hr 30 mins

1, 1 lb 3 oz package ground Turkey
1 small onion, diced
1 , 4.5 oz can diced green chiles
1, 8 oz can tomato sauce
1/2 cup white rice, cooked
1 1/2 tsp chili powder
3/4 tsp ground cumin
1/2 tsp sea salt
1/2 tsp pepper
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp crushed red pepper flakes
1/8 tsp dried oregano
1/8 tsp paprika
1, package Stand-n-Stuff Taco Shells
6 oz Colby Jack Cheese, shredded

Plus:
Lettuce
Tomato
Black olives
Taco sauce

Instructions:

  • Preheat oven to 400 F. Prepare the 11 X 7 inch baking dish by standing the taco shells upright in the pan.
  • In a large skillet, brown the turkey and onion.  Drain the excess liquid.
  • Add in the chiles, tomato sauce, white rice, spice (chili powder, cumin, sea salt, pepper, garlic powder, onion powder, crushed red pepper, oregano, paprika).
  • Spoon mixture into shells.  Top with cheese.
  • Bake for 10 -12 minutes until the cheese has melted and tacos are heated through.
  • Remove from oven and top with toppings.

Slow cooker Corned Beef

This is a smash up recipe that came together from multiple sources, and worked out well…

Corned Beef and Potatoes

1 Corned Beef, sliced into even chunks (3 or 4 per cut of meat)
1 large onion, quartered
3 carrots, chopped into large pieces (or 9 baby carrots)
1-2 Lbs of New Red, or Young golden potatoes (the little guys), cut into pieces.

Place the Corned beef chunks into a crock pot bowl.

Cover with onion, carrot, and potatoes.

Pour flavor packet (from corned beef) over top of all.

Cover the mixture with water (1 1/2- 3 cups) to cover the corned beef, and to almost the top of the vegetables (don’t cover completely)

Cook on low for 8-10 hours

Meatloaf

So, I’ve presented the special meatloaf already, but what about regular ole everyday meatloaf? This recipe is one of my favorite comfort food standbys. It deserves no more special introduction than that!

Meatloaf
2.5 lbs ground turkey
2 eggs
1 package Lipton Beefy Onion soup mix
3/4 cup Italian style breadcrumbs
2/3 cup water

Preheat oven to 350.
Prepare a glass dish with non-stick spray
Mix all the ingredients together with your hands
Dump the mixture into your waiting pan amd form it into a loaf
Bake until thermometer in the center reads 165-170, about 45 mins to 1 hr.

My husband prefers to pour turkey gravy all over it, but to me the only topping for meatloaf is Worcestershire sauce! Yum. Serve with mashed potatoes and some steamed broccoli and enjoy!

Bacon Meatloaf

This is not our usual meatloaf.  But, everyone needs a “special” meatloaf to cook every now and then. This is ours.

The recipe is from The Pioneer Woman. She’s got some amazing stuff on her website!  This one is called My Favorite Meatloaf.

The only thing we changed was adding 4 TBSP of Sriracha sauce in place of the Tabasco.  We like the spice! Also we had to cook it for more like an hour and a half.

Meatloaf:

  • 1 cup Whole Milk
  • 6 slices White Bread
  • 2 pounds Ground Beef
  • 1 cup (heaping) Freshly Grated Parmesan Cheese
  • 1/4 teaspoon Seasoned Salt
  • 3/4 teaspoons Salt
  • Freshly Ground Black Pepper
  • 1/3 cup Minced Flat-leaf Parsley
  • 4 whole Eggs Beaten
  • 10 slices Thin/regular Bacon

Sauce:

  • 1-1/2 cup Ketchup
  • 1/3 cup Brown Sugar
  • 1 teaspoon Dry Mustard
  • 4 TBSP Sriracha

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.