Posts Tagged ‘Beef’

I was hoping to be posting more recipes but the sheep had other plans for me. We are now in full lambing season. The first lambs arrived this week and we have two more sheep ready to lamb. So if I kind of fall off the face of the earth for a while you’ll know why ūüôā

If you are looking for a quick dinner that’s perfect for a cold winter day I recommend trying this recipe.


Meaty Cornbread Casserole

Source recipezaar.com

1/2 lb ground beef
1/2 lb bulk pork sausage
1 3/4 cups frozen corn, thawed
1 cup water
1 envelope brown gravy mix
1 package corn muffin mix
1 tablespoon bacon bit
1 1/2 teaspoons pepper
1/8 teaspoon garlic powder

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in the corn, water and brown gravy mix. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon into a greased 8 inch square pan.

Prepare corn bread batter according to package directions; stir in the bacon bits, pepper and garlic powder. Spread over meat mixture.

Bake, uncovered, at 400 degrees for 15-20 minutes or until a toothpick inserted into corn bread layer comes out clean.


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Beef Pot Roast


Pot roast, the ultimate fall comfort food. I couldn’t wait to make this and my husband couldn’t wait to try the potatoes we grew this year. This recipe definitely hit the spot and I loved using the crockpot. Nothing like putting all the ingredients in the crockpot in the morning then coming home to a house that smells wonderful and a meal that’s just sitting there waiting for you.


Beef Pot Roast
Source: Better Homes and Gardens Cookbook

1 2-1/3 to 3 lb boneless beef chuck pot roast
2 T cooking oil
1 tsp Worcestershire sauce
1 tsp instant beef bouillon granules (I omitted and used beef broth instead)
1 tsp dried basil, crushed
¬ľ tsp salt
12 ounces tiny new potatoes or 2 medium potatoes, or sweet potatoes
1 lb carrots or medium parsnips, peeled and cut into 2-inch pieces (I omitted)
2 small onions, cut into wedges
2 stalks celery, cut into one inch pieces
¬Ĺ cup cold water (Used beef broth instead)
¬ľ cup all-purpose flour
Black pepper (optional)

Trim fat from meat. Thinly slice vegetables; place in the bottom of the crockpot. Place roast on top of the vegetables, may need to cut to fit. Combine water, Worcestershire sauce, basil, and salt. Add to the crockpot. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

To prepare gravy measure juices from crockpot once roast and vegetable are out. Skim the fat off the top. Take 1 ¬Ĺ cup of the juices and put into saucepan over medium heat. If necessary add enough water to equal 1 ¬Ĺ cups. In small bowl combine ¬Ĺ cup water and flour. Add to saucepan. Cook and stir over medium heat until thickened and bubbly. ¬†Cook and stir for one minute more. If desired season to taste. Serve gravy with meat and vegetables.


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Super Nachos



What Superbowl isn‚Äôt complete without a heaping plate of Super Nachos? This is actually what my husband concocted. Nachos are pretty easy to tweak and fit to your own tastes. These were relatively plain but you could spice them up by topping them with jalape√Īos, olives, onions, and what ever else tickles your fancy.


Super Nachos

1 lb ground meat

Tortillas chips

1 jar Chili Nacho Cheese Sauce

Taco Seasonings

Brown meat and drain. Add seasonings. Spread a layer of chips on a plate. Top with half the taco meat and half a jar of the cheese. Next put down another layer of chips then top with the remaining meat and cheese. This is where I would like to add some salsa, sour cream, and any other add-ons.

Boy these are sure super!

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Beef Stroganoff


This is a dish that my husband grew up with and taught me how to make. This has been a go to dish for us. It’s very simple and quick to make. Mike’s family would normally make a roast for diner then the next night using the left over roast beef make stroganoff. Since it’s just the two of us we make it with either ground beef or stew meat.


Now I will apologize now but this was a recipe never written down and is definitely made to the cooks taste so adjust accordingly.

Beef Stroganoff

1 lb stew or ground meat.

1 small onion, chopped

3-4 cloves of garlic, chopped

Olive oil or butter

¬ĺ cup water

1T – 2T Beef bouillon granules, to taste

Garlic powder and Italian Seasonings to taste

Couple dollops of sour cream

2 handfuls and then some of egg noodles

Boil some water and cook noodles. While noodles are cooking heat oil or butter in the bottom of a pan. Add onions and garlic then add meat. Brown meat and drain off excess grease. Add water and beef bouillon. Start with 1T of the granules and see if it has enough flavor for you. Add seasonings and adjust taste. Now add the sour cream. If the meat mixture is soupy thicken with flour or cornstarch. By this time the noodles should be done, drain noodles and put back in pot. You can either mix the meat and noodles together like I do or you can serve them individually.

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One Steak, Two Ways


We finally received our beef last week from the butcher, while we were putting all the meat in the freezer I noticed I had a few cuts I would normally not order. This time around the farmer put in the cut sheet and not me, but I was excited because like I said I wouldn’t normally order that cut because I quite frankly don’t know what it is. Well we received a whole bunch of round steaks and I decided that night I would cook one up.

¬†I was looking for healthy recipes to cook red meats so I opened my handy South Beach Diet recipe book and took a gander. I found just the thing. I couldn’t decide between two recipes but when I opened the steak I discovered it was folded in half so it was twice the size! Perfect, I just cut it in half and the one side was turned into a Mustard Crusted Steak and the other was a Chili Cajun Steak. Both yielded excellent results. The mustard was a tad over powering for me but once I brushed some of it off it was just right. I tried some of the chili powder steak and it too was tasty and the meat was incredibly juicy and tender. I’m salivating just thinking about it!!



 Mustard Crusted Steak
Source: South Beach Diet Quick and Easy Cookbook

2 cloves garlic, minced
1 tbsp Dijon mustard (coarse grain)
1 tbsp Worcestershire sauce
1 tsp ground dry mustard
1/8 tsp salt
1/2 tsp black pepper
1 1/2 lbs boneless beef top round steak, 3/4 inch thick

Heat oven to broil. Whisk together garlic, Dijon mustard, Worcestershire sauce, mustard, salt and pepper in a small bowl. Line a broiler pan with foil and place steak on top. Coat evenly with mustard mixture and let stand for 10 minutes. Broil steak to desired level (4 minutes per side for medium rare). Let stand 5 minutes before serving.

Grilled Ancho Rubbed Flank Steak
Adapted from: South Beach Diet Quick and Easy Cookbook

1 ¬Ĺ pounds flank steak, 1″ thick ( I used a round steak)
2 tsp ground ancho chili pepper (I used Chili powder and Cajun seasonings instead)
¬ľ tsp salt
2 tsp extra virgin olive oil
2 tsp grated lime zest (I omitted)
1 tbsp fresh lime juice
lime wedges (I omitted)

Heat grill or grill pan to high. Season steak with chili pepper and salt. Combine oil, lime zest, and lime juice in a shallow dish and stir to mix well. Add steak, and turn to coat. Let marinate at room temperature for 15 minutes. Grill steak until desired doneness, about 4 minutes per side for medium-rare. Let stand 5 minutes before cutting into thin slices. Serve with lime wedges.


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Orange Beef Stir Fry


I had some frozen stir fry vegetables in the freezer that had been calling my name for some time now, so for dinner I made a stir fry.

I started off by cooking some beef stew meat. I then removed the meat from the pan. Half of the meat went into my husbands beef stroganoff since he won’t eat vegetables. The other half was reserved for my stir fry. I heated the pan with oil and dropped in the frozen vegetables. I covered it for a few minutes to cook. While I was doing that I looked my cook book to see if I was making stir fry right and I found an orange beef stir fry so I used their glaze (see recipe below). ¬†I made the orange sauce while the veggies continued cooking. I added the meat to the veggies and moved the stir fry to one side of the pan. Then I upped the heat and poured the sauce into the pan. I let it bubble and get thick then I reduced the heat and mixed the now glaze with the rest of the stir fry. I loved how quick and simple this dish was, plus I felt a little healthy.


Orange Beef Stir Fry
Used sauce recipe from: Better Homes and Gardens Cookbook

 12-ounces beef top round steak
1  teaspoon finely shredded orange peel
1/2  cup orange juice
1  tablespoon cornstarch
1  tablespoon soy sauce
1  teaspoon sugar
1  teaspoon instant beef bouillon granules
1  tablespoon cooking oil
4  green onions, bias-sliced into 1-inch pieces (2/3 cup)
1  clove garlic, minced
6  cups coarsely shredded fresh spinach (8 ounces)
1.2  of an 8-ounce ccan sliced water chestnuts, drained
2  cups hot cooked rice
Slivered orange peel (optional)

 Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-size strips. Set aside.

For sauce, in a small bowl stir together orange peel, orange juice, cornstarch, soy sauce, sugar, and bouillon granules. Set aside.

Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry green onions and garlic in hot oil for 1 minute. Remove green onion mixture from the wok.

Add beef to the hot wok. Stir-fry for 2 to 3 minutes or until cooked through. Push beef from the center of the wok.

Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return green onion mixture to the wok. Add spinach and water chestnuts. Stir all ingredients together to coat with sauce. Cover and cook for 1 minute more or until heated through. Serve immediately over hot cooked rice. Sprinkle with slivered orange peel, if desired. Makes 4 servings.



PS: Sorry for the crummy pictures…I’m a work in progress.

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Beef Enchiladas


Sometimes you get into one of those grooves where it feels like once a week you make the same dish. Well this dish my freinds would be one of those. I will normally flip flop and make beef enchiladas then make chicken enchiladas the next. The chicken is my personal favorite, but tonight for dinner I made beef.  I just started making enchiladas a few months ago. Normally it would take me forever to make them but now I cut corners and found that this can be a quick dinner to make.

Beef Enchiladas

1lb ground beef

1 pkg taco seasonings

1 large can of Medium Enchilada sauce

1 small can of hot Enchilada sauce

several handfuls of Cheddar Cheese (like my measurements, hey you can never have too much cheese!)

Five Tortillas

Pre-heat oven to 375.

Brown ground meat. Drain grease and add 2/3 c water and the taco seasoning. Heat the enchilada sauce in a separate pot. Add a splash or two of the sauce to the meat for more  flavor.  Grease a casserole dish and pour some of the sauce in the bottom of the dish. Assemble the enchiladas by placing some meat and cheese into the tortilla. Place enchilada seam side down in the dish. Once all enchiladas are in the dish pour the rest of the sauce over it and sprinkle with remaining cheese.

Bake enchiladas for 25 minutes.


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