MEATBALLS (makes about 40)
2lbs lean ground beef
1 cup dry bread crumbs
3 1/2 TBS milk
1 egg
4 tsp minced onion
2 tsp minced garlic
1 tsp salt
2/3 tsp black pepper
SAUCE
1/3 cup butter
about 1/2lb fresh mushrooms, cleaned and sliced
1/3 cup flour
2 2/3 cup water
1 1/3 cup half and half or light cream
2 tsp Worcestershire sauce
2 t beef bouillongranules
1/2 tsp black pepper
Preheat oven to 500.
Thoroughly combine all meatball ingredients in a large bowl. Shape into 1-1.5" meatballs, placing them close together on a lightly greased broiler pan or rimmed baking sheet. Bake for 15 minutes or until an instant-read thermometer inserted into the center of a meatball reads 160F. Cool meatballs.
While meatballs are baking and cooling, melt butter in a pot over medium heat. Add mushrooms and cook, stirring, until soft, about 7 minutes. Stir in flour. Mixture will be lumpy. Cook, stirring, 2 minutes. Gradually stir in water and half and half; cook, stirring, until sauce thickens, about 15 minutes. Whisk to make a smooth sauce. Add Worcestershire sauce, bouillon, and pepper; stir. Cool sauce.
Once meatballs and sauce are cool, pour into large freezer-safe ziplock bag, squeeze out extra air, and freeze flat.
TO COOK:
Thaw completely, then cook on stovetop over medium heat until heated through, without boiling. Or, put in an ungreased casserole dish and bake at 350 for 30 minutes or until heated through.
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Tuesday, October 22, 2013
Philly Cheese & Beef Casserole
1 1/2 lb lean ground beef
1 package (8 oz) sliced mushrooms
1 teaspoon salt
1/2 teaspoon pepper
1 tbls Worcestershire sauce
8 slices (1 oz each) provolone cheese
2 tablespoons butter or margarine
2 large onions, halved and thinly sliced into wedges
2 medium red bell peppers, cut into strips
2 cloves garlic, finely chopped
2 cans refrigerator biscuits
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, cook beef, mushrooms, salt , pepper and worcestershire sauce over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain.
Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.
In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.
Arrange biscuits over vegetable mixture.
Bake 15 minutes or until biscuits are golden brown on top.
1 package (8 oz) sliced mushrooms
1 teaspoon salt
1/2 teaspoon pepper
1 tbls Worcestershire sauce
8 slices (1 oz each) provolone cheese
2 tablespoons butter or margarine
2 large onions, halved and thinly sliced into wedges
2 medium red bell peppers, cut into strips
2 cloves garlic, finely chopped
2 cans refrigerator biscuits
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 12-inch skillet, cook beef, mushrooms, salt , pepper and worcestershire sauce over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain.
Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.
In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.
Arrange biscuits over vegetable mixture.
Bake 15 minutes or until biscuits are golden brown on top.
Tortiere Pie
2 lbs meat: I usually use 1 lb ground beef, 1 lb ground pork
1/2 cup bread crumbs
1/2 cup water
1/2 tsp cinnamon (I double all the spices usually)
1/4 tsp ground cloves
small onion
salt and pepper to taste
Put onion and meat in a frying pan and cook slowly for 1/2 to 3/4 of an hour. Add remaining ingredients. Put in an uncooked pie shell, cover with top pie shell and bake at 350 degrees until golden brown and heated through.
Tastes better with ketchup!
1/2 cup bread crumbs
1/2 cup water
1/2 tsp cinnamon (I double all the spices usually)
1/4 tsp ground cloves
small onion
salt and pepper to taste
Put onion and meat in a frying pan and cook slowly for 1/2 to 3/4 of an hour. Add remaining ingredients. Put in an uncooked pie shell, cover with top pie shell and bake at 350 degrees until golden brown and heated through.
Tastes better with ketchup!
Sunday, October 13, 2013
French dip sandwiches
1 (4 pound) boneless beef roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
20 slices French bread
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
20 slices French bread
Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.
Friday, October 11, 2013
Lasagna
Brown 1.5lbs ground beef; drain. Stir in 1 (26oz) jar spaghetti sauce and simmer. Add more meat sauce if needed (approx. 1/2 jar).
Combine:
15oz ricotta
2c shredded mozzarella
1/2 c grated parmesan
2 eggs
salt
pepper
parsley
garlic powder
Cook 9 lasagna needles according to package instructions.
Layer as follows in a small pyrex baking pan:
about 1/2 c meat sauce
3 lasagna noodles
1/2 of the ricotta mixture
1/3 of the meat sauce
3 lasagna noodles
1/2 of the ricotta mixture
1/3 of the meat sauce
3 lasagna noodles
remaining meat sauce
shredded mozzarella
Cover with foil and bake at 350F for 30 minutes. Remove foil and bake an additional 10 minutes. Let sit for 10 minutes before serving.
To freeze:
Line a baking dish with foil. Prepare lasagna as usual. Cover with foil and freeze. Once it is completely frozen, you can pop it out of the baking dish, wrap thoroughly with foil and/or plastic wrap. Label and return to freezer. To reheat, unwrap the lasagna while still completely frozen and place in the same baking dish you used for freezing. Thaw overnight or throughout the day, then bake.
Combine:
15oz ricotta
2c shredded mozzarella
1/2 c grated parmesan
2 eggs
salt
pepper
parsley
garlic powder
Cook 9 lasagna needles according to package instructions.
Layer as follows in a small pyrex baking pan:
about 1/2 c meat sauce
3 lasagna noodles
1/2 of the ricotta mixture
1/3 of the meat sauce
3 lasagna noodles
1/2 of the ricotta mixture
1/3 of the meat sauce
3 lasagna noodles
remaining meat sauce
shredded mozzarella
Cover with foil and bake at 350F for 30 minutes. Remove foil and bake an additional 10 minutes. Let sit for 10 minutes before serving.
To freeze:
Line a baking dish with foil. Prepare lasagna as usual. Cover with foil and freeze. Once it is completely frozen, you can pop it out of the baking dish, wrap thoroughly with foil and/or plastic wrap. Label and return to freezer. To reheat, unwrap the lasagna while still completely frozen and place in the same baking dish you used for freezing. Thaw overnight or throughout the day, then bake.
Philly Cheese Steak sandwich
1 1/2 pounds top round steak
1 large Vidalia or other sweet onion
4-6 bell peppers, any color
4 tablespoons extra-virgin olive oil
Salt and pepper to taste
1/4 pound sharp provolone cheese, thinly sliced
4 to 6 soft hero rolls or hoagie rolls
1. Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.
2. Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.
3. Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into thick wedges.
4. Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add pepper to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.
5. In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add olive oil if necessary.
6. To serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll.
1 large Vidalia or other sweet onion
4-6 bell peppers, any color
4 tablespoons extra-virgin olive oil
Salt and pepper to taste
1/4 pound sharp provolone cheese, thinly sliced
4 to 6 soft hero rolls or hoagie rolls
1. Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.
2. Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.
3. Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into thick wedges.
4. Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add pepper to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.
5. In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add olive oil if necessary.
6. To serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll.
Italian meatballs with spaghetti
MEATBALLS
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
SAUCE
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper
Directions
In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
SAUCE
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper
Directions
In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Spaghetti and meatballs
salt and pepper
1/4 c grated parmesan
1/4 c chopped fresh parsley
2 cloves garlic, minced
1 egg
1 lb ground beef
1/4 c plain dry breadcrumbs
1 T olive oil
1 can crushed tomatoes
3/4 lb spaghetti
Combine parmesan, parsley, garlic, egg, 1 t salt, and 1 t pepper. Add beef and breadcrumbs; mix. Form into 16 balls.
In a heavy pot, heat oil over medium. Add meatballs and cook, turning occasionally, until browned, 8-10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially and cook, stirring occasionally, until meatballs are cooked through, 10-12 minutes.
Cook pasta until al dente. Drain; return to pot. Add meatballs and sauce. Toss gently. Serve with extra grated parmesan.
1/4 c grated parmesan
1/4 c chopped fresh parsley
2 cloves garlic, minced
1 egg
1 lb ground beef
1/4 c plain dry breadcrumbs
1 T olive oil
1 can crushed tomatoes
3/4 lb spaghetti
Combine parmesan, parsley, garlic, egg, 1 t salt, and 1 t pepper. Add beef and breadcrumbs; mix. Form into 16 balls.
In a heavy pot, heat oil over medium. Add meatballs and cook, turning occasionally, until browned, 8-10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially and cook, stirring occasionally, until meatballs are cooked through, 10-12 minutes.
Cook pasta until al dente. Drain; return to pot. Add meatballs and sauce. Toss gently. Serve with extra grated parmesan.
Taco Salad
In a heavy skillet, heat 2T olive oil; add 2 chopped onions. Cook and stir for 4-5 minutes until crisp-tender. Add 1 chopped green pepper; cook 2 minutes longer. Add 1t cumin, 1T chili powder, 1/2t Tabasco sauce, 1 (14oz) can diced tomatoes (undrained), 2 (14oz) cans kidney beans (rinsed and drained); stir. Simmer mixture, stirring occasionally, for 10 minutes. Remove from heat and allow to cool (or chill in ice-water bath or refrigerator).
Pour mixture into heavy-duty freezer bag. Attach small bag of 1c sharp cheddar, diced. Label, seal, freeze. Reserve 2c corn chips, 1 (10oz) jar salsa, and 1 (10oz) bag mixed salad greens in refrigerator, or buy the day before serving this salad.
To thaw and reheat:
Thaw overnight in the refrigerator. Pour vegetable mixture into a heavy skillet; heat over medium heat, stirring frequently, until mixture simmers (8-10 minutes). Add cheese, remove from heat, cover, and let stand until cheese is melted. Place corn chips and greens on serving plate and top with vegetable mixture. Garnish with salad and serve.
Pour mixture into heavy-duty freezer bag. Attach small bag of 1c sharp cheddar, diced. Label, seal, freeze. Reserve 2c corn chips, 1 (10oz) jar salsa, and 1 (10oz) bag mixed salad greens in refrigerator, or buy the day before serving this salad.
To thaw and reheat:
Thaw overnight in the refrigerator. Pour vegetable mixture into a heavy skillet; heat over medium heat, stirring frequently, until mixture simmers (8-10 minutes). Add cheese, remove from heat, cover, and let stand until cheese is melted. Place corn chips and greens on serving plate and top with vegetable mixture. Garnish with salad and serve.
Salisbury Steak
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
NOTES
I sometimes make these into meatballs - just prepare as normal but instead of shaping into patties and cooking on the stove, shape into meatballs and bake in the oven. Serve over egg noodles with a little gravy.
This freezes well. Shape into patties and flash-freeze before storing in a freezer bag, cook and freeze with gravy, or combine all ingredients and freeze in a ziplock bag in a flat sheet. You can then lay the bag flat, squeeze out all the air and seal it, and use a ruler or chopstick to divide the meat into sixths. This makes it easy to break off the pieces later and shape them into identically sized ovals.
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
NOTES
I sometimes make these into meatballs - just prepare as normal but instead of shaping into patties and cooking on the stove, shape into meatballs and bake in the oven. Serve over egg noodles with a little gravy.
This freezes well. Shape into patties and flash-freeze before storing in a freezer bag, cook and freeze with gravy, or combine all ingredients and freeze in a ziplock bag in a flat sheet. You can then lay the bag flat, squeeze out all the air and seal it, and use a ruler or chopstick to divide the meat into sixths. This makes it easy to break off the pieces later and shape them into identically sized ovals.
Hungry Man Stew
Hungry Man Stew
1lb ground beef
1 medium onion, sliced
2 carrots, diced
3 red potatoes, diced
1 can (16oz) dark kidney beans or black beans
1 c uncooked brown rice
1 can (8oz) tomato sauce
4 c water
1/4 t chili powder
1/4 t Worcestershire sauce
Brown meat with onion. Drain and pour into slow cooker. Combine remaining ingredients in slow cooker. Cover and cook on low heat 6-8 hours or until potatoes and rice are tender. Or, cook rice separately and add to stew before serving to ensure that rice is cooked properly.
1lb ground beef
1 medium onion, sliced
2 carrots, diced
3 red potatoes, diced
1 can (16oz) dark kidney beans or black beans
1 c uncooked brown rice
1 can (8oz) tomato sauce
4 c water
1/4 t chili powder
1/4 t Worcestershire sauce
Brown meat with onion. Drain and pour into slow cooker. Combine remaining ingredients in slow cooker. Cover and cook on low heat 6-8 hours or until potatoes and rice are tender. Or, cook rice separately and add to stew before serving to ensure that rice is cooked properly.
Ground Beef Stroganoff
2lbs ground beef
1 can beef stock or bouillon
1 small can tomato paste
1-2 cloves crushed garlic
salt and pepper to taste
1 c sour cream
2 T flour
Brown ground beef. Combine cooked beef, stock, tomato paste, garlic, and salt/pepper in a slow cooker. Cook on high for 4 hours or low for 8 hours. About an hour before finished, combine sour cream and flour; stir into crockpot with other ingredients. Serve with wide egg noodles.
Beef mixture freezes very well.
1 can beef stock or bouillon
1 small can tomato paste
1-2 cloves crushed garlic
salt and pepper to taste
1 c sour cream
2 T flour
Brown ground beef. Combine cooked beef, stock, tomato paste, garlic, and salt/pepper in a slow cooker. Cook on high for 4 hours or low for 8 hours. About an hour before finished, combine sour cream and flour; stir into crockpot with other ingredients. Serve with wide egg noodles.
Beef mixture freezes very well.
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