Category Archives: beef recipes

Super Nachos


This is great for game day!  We have a lot of those at my house.  I think this is a comfort food for my husband.

1.5# either shredded beef or cooked ground beef, either one will work but cook with onions and add half packet of dried taco seasoning
1 large can of traditional refried beans
1 of the small cans of chopped green chilies
2 cups sharp Cheddar, grated
3/4 cup taco sauce
1/4 cup sliced green onions
1 can of the sliced black olives
Your favorite corn chips

Spread the beans on a pizza pan, layer beef, cheese and green chilies; drizzle taco sauce over and bake at 400° for about 20-25 minutes.  Remove from oven and cover with the green onions and olives.

Topping:  1 cup of sour cream and a carton of good guacamole dip, or make your own guacamole (like I do).  Mix these together and put on top of nacho mixture.

Sloppy Joe Mac and Cheese


Ok, so I had left over sloppy joes because I always make a huge batch to feed like 30 people and instead of making them into additional sloppy joe sandwiches I decided to alter the following recipe a bit and make this into a casserole with some sides and a new dessert.  I don’t think anyone will notice the meat mixture is my left over sloppy joes.  Not unless YOU tell them! :)

** I also added a large tablespoon full of sour cream to the cheese mixture for some extra zing!

Ingredients

  • 1 (16 ounce) package elbow macaroni
  • 1 1/2 pounds ground beef
  • 1 (14.5 ounce) can canned diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 (1.3 ounce) envelope sloppy joe seasoning
  • 1/4 cup butter
  • 1 small onion, minced
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 cups half-and-half
  • 1 tablespoon Worcestershire sauce
  • 4 cups shredded sharp Cheddar cheese

Directions

  1. Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large casserole dish.
  3. Place the ground beef in a skillet over medium heat, and cook until evenly brown. Drain grease. Mix in diced tomatoes, tomato paste, and sloppy joe seasoning. Reduce heat to low, and simmer 10 minutes.
  4. Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until tender. Mix in flour, mustard, salt, and pepper. In a bowl, mix the half and half and Worcestershire sauce. Gradually whisk half and half mixture into the pot. Bring to a boil, and cook 1 minute, until slightly thickened. Remove from heat. Mix in 3 cups of cheese. Stir cooked pasta into the pot, evenly coating with the sauce. Transfer to the casserole dish. Layer with the beef mixture and top with remaining cheese.
  5. Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 10 minutes, until bubbly.

Crock Pot Pepper Steak


1 1/2 pounds boneless beef round steak
2 medium onion, cut into 1/4 inch slices
1 clove garlic, minced
1/2 tsp finely chopped ginger root or 1/4 tsp ground ginger
1 c. beef broth
3 tbsp soy sauce
2 tbsp cornstarch
1/4 c. cold water
2 bell peppers, cut into 3/4 inch strips
3 tomatoes, cut into eighths
6 cups cooked, hot rice

Remove fat from beef, and portion beef into 6 pieces. Spray large skillet with cooking spray, over medium high heat. Cook beef in the skillet, about 8 minutes on each side, until browned on each side. In a 3-4 quart slow cooker, place beef, onions, garlic and ginger root. Pour beef broth and soy sauce over the meat. Cover, and cook on low for 7-9 hours or until beef is tender. In a small bowl, mix together water, and cornstarch. Gradually add this to the beef mixture, along with the bell peppers. Increase heat to high, cover and let cook for 10-12 minutes, or until slightly thickened. Stir in tomatoes, cover and let cook for 3 minutes. Serve over hot cooked rice.

Sloppy Joes


  • 2 pound lean ground beef, or ground turkey
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 teaspoon garlic powder
  • 2 teaspoon prepared yellow mustard
  • 1-1/2 cup ketchup
  • 6 teaspoons brown sugar
  • salt to taste
  • ground black pepper to taste

    • Directions

    1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
    2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.  ***I often times will use my crockpot in this recipe after step #1***  I also use whole wheat buns mostly and doubling this recipe is a must.

    Pot Roast


    • 1 whole (4 To 5 Pounds) Chuck Roast
    • 2 Tablespoons Olive Oil
    • 2 whole Onions
    • 6 whole Carrots (Up To 8 Carrots)
    • Salt To Taste
    • Pepper To Taste
    • 3 cups To 4 Cups Beef Stock
    • 3 sprigs Fresh Thyme, or more to taste
    • 3 sprigs Fresh Rosemary, or more to taste

    Preparation Instructions

    First, choose a nicely marbled piece of meat. Generously salt and pepper your chuck roast.

    Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.  Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.  Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

    If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.  With the burner still on high, use beef stock (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that flavor up.

    When the bottom of the pan is deglazed, place the roast back into the pan and add enough stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

    Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

    TOP SECRET CALIFORNIA TAMALE PIE


    1 pound lean ground beef; browned
    3/4 cups yellow corn meal
    1 1/2 cups milk
    1 egg; beaten
    1 packet chili seasoning mix
    1 teaspoon seasoned salt
    1 pound can tomatoes; cut up
    1 pound whole kernel corn; drained
    2 1/4 ounces sliced ripe olives; drained
    1 cup cheddar; grated
    Stir together corn meal, milk and egg. Add rest of ingredients, except cheese. Pour into crock-pot, cover, and cook on high 3 to 4 hours. Sprinkle cheese over top, cover and cook another 5 minutes

    Beef Brisket


    * 2 cans Beef Consomme
    * ½ cups Lemon Juice
    * 1-½ cup Soy Sauce
    * 5 cloves Chopped Garlic
    * 2 Tablespoons Liquid Smoke
    * 10 pounds Beef Brisket

    Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.

    When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred.

    You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.

    Brisket is great with mashed potatoes, with the juice spooned over the top. It’s also great on a sandwich with melted cheese. Variations could also include adding your favorite BBQ sauce after you slice or shred the meat after cooking.

    Green Chili Casserole


    1.50 pounds chuck roast, boneless, trimmed
    1.00 tablespoon olive oil
    2.00 can (4 ounce) green chilies, diced
    1.00 can (14-ounce) tomatoes, diced
    1.00 can (15 ounce) black beans
    1.00 can (10 3/4-ounce) cream of chicken soup
    1.00 cup quick cooking brown rice
    0.25 cup pilsner ( beer )
    2.00 tablespoons salsa
    1.00 teaspoon cumin
    0.50 cup cheddar cheese, grated

    Cut beef into 1 inch by 2 inch strips. Brown meat in small batches in hot skillet with oil, drain meat and set aside. Combine all remaining ingredients except cheese in skillet or large pan, bring to a boil. Add meat and pour all into a 2 to 2-1/2 quart casserole dish and bake at 375 degrees f uncovered for 25 minutes or until rice is fully cooked. Sprinkle with cheese and bake 2 to 3 minutes longer.

    Mustard Glazed Beef Short Ribs


    RECIPE COURTESY OF MICHAEL LOMONACO
    Porter House New York
    10 Columbus Circle
    4th Floor
    New York, NY 10019
    212-823-9500

    6 pounds beef short ribs, on the bone, cut into 4 portions
    Fine sea salt and freshly ground black pepper
    1 tablespoon olive oil
    1 tablespoon unsalted butter
    1 large onion, peeled and chopped
    2 carrots, peeled and chopped
    1 celery stalk, chopped
    1 jalapeño pepper, seeded and chopped (optional)
    2 cloves garlic, peeled and crushed
    ¼ cup tomato paste
    1 cup red wine
    3 cups low-sodium, store-bought beef broth
    Bouquet garni: 3 sprigs rosemary, 3 sprigs thyme, and three sprigs oregano tied in a cheesecloth
    ½ cup Pommery mustard
    ½ cup honey

    1. Preheat the oven to 350°F.

    2. Pour the oil into a wide, deep-sided sauté pan and heat it over medium-high heat. Season the short ribs with salt and pepper, add them to the pan, and brown them all over, approximately 4 minutes per side. Transfer the ribs to a large casserole or roasting pan.

    3. Add the onion, carrot, and celery to the sauté pan and cook for 5 minutes to lightly caramelize them. Add the jalapeño, garlic, tomato paste, wine, and broth to the pan. Bring the mixture to a rapid boil, then pour it over the ribs in the casserole. The liquid should not rise more than two-thirds up the side of the ribs and the ribs should not be entirely submerged. If you have extra liquid, maybe your casserole is too small and the ribs are too tightly packed; try dividing the ribs and liquid among 2 casseroles.

    4. Put the casserole in the oven, add the bouquet garni, and braise the ribs approximately 2 ½ – 3 hours. Pierce the ribs with the tines of a fork; if cooked enough, the fork will meet no resistance.

    5. Remove the casserole from the oven and let rest for 5 to 10 minutes before transferring the ribs to plate or platter. Degrease the braising liquid, strain it, discard the solids, and reduce and reserve the juices for serving. The short ribs can be cooled, covered, and refrigerated for 1 to 3 days. Let come to room temperature before proceeding.

    6. Prepare an outdoor grill with a drip pan to prevent-flare ups or preheat the oven to 350°F.

    7. Combine the mustard and honey in a bowl and liberally brush over the ribs. Grill or cooks the ribs in the oven for 10 minutes, turning once, until the glaze is caramelized, dark, and delicious. If grilling, brush on more glaze as the ribs cook.

    8. Serve the ribs family-style, passing the reduced braising liquid alongside in a sauce boat.

    Serves 4 to 6