Meat- Beef

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meat-beef

Chili Lime Steak Fajitas

Chili Lime Steak Fajitas are so juicy and full of incredible flavours!
The secret lies in this incredibly popular marinade!

Yield: Serves: 4 (2 fajitas per serve)

MARINADE:
2 tablespoons olive oil
⅓ cup freshly squeezed lime juice
2 tablespoons fresh chopped cilantro
2 cloves garlic, crushed
1 teaspoon brown sugar
¾ teaspoon red chilli flakes (adjust to your preference of spice)
½ teaspoon ground Cumin
1 teaspoon salt
1 pound | 500g of beef steak (rump, skirt or flank steak)

FAJITAS:

Steak Fajita Wraps

2 tbs garlic herb seasoning mix
1 1/2 tbs oil
1 lime, zested, juiced
2 1/2 pounds flank steak
8 flour tortillas, lightly grilled

Heat grill. In bowl, combine seasoning, oil, 1 tbs lime juice, and 1 tsp zest, brush onto steak. Grill to desired doneness. Let sit 10 min. Slice.

Serve with tortillas.

Makes 8 Servings

Mozzarella Stuffed Meatballs

Ingredients:
1 lb ground beef
1 lb ground pork or mild Italian sausage
1 cup breadcrumbs
1 TBSP Italian seasoning
3 eggs
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1/2 lb mozzarella, cut into cubes
Olive Oil
Marinara (jar or homemade)

Directions:
In a large bowl mix beef through pepper. Form into 2" balls. Press a cheese cube in the middle and seal the meat around it.
Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer.

Smoky Barbecue Burgers

4 slices bacon
1/2 small onion finely chopped
4 cloves garlic minced
3 pounds ground chuck
2 tablespoons smoked paprika
3 tablespoons hickory-smoked barbecue sauce
Salt and pepper
3 ounces smoked Cheddar grated
8 hamburger buns

In a skillet, cook bacon over medium heat until crispy. Drain on paper towels. When cool enough to handle, crumble bacon.
Drain all but 1 Tbsp. fat from skillet and sauté onion until tender, about 3 minutes. Add garlic and sauté 1 minute longer.
Transfer to a plate and let cool completely.

Crockpot Roast Beef

1 (3 lb.) sirloin tip roast
1/2 c. flour
1 env. dry onion soup mix
1 env. brown gravy mix
2 c. ginger ale

Coat roast with flour. Place in crock pot. Add mixture of soup mix, gravy mix, remaining flour and ginger ale.
Cook on low for 8-10 hours or until roast is tender.

You can also make the gravy by adding the crock pot juices and flour mixture to a skillet over a med/high flame.

Cooks.com

Beer Meatballs

1 can of beer
1 6 oz can spicy V-8 juice
1 tsp. lemon juice
1 tsp.. hot sauce
1/2 C. Italian bread crumbs
1 C. onions
Salt and pepper to taste
1 lg. bottle ketchup
1 tsp. horseradish
1 tsp. Worcestershire sauce
2 to 3 lbs. ground beef
2 to 3 eggs

Combine ground beef, 1/2 cup onions, Italian bread crumbs, eggs.
Make the mixture into small meatballs.
Then fry or bake the meat.

In saucepan combine remaining ingredients. Simmer for 15 minutes. Put meatballs and sauce into slow cooker/Crock Pot.
The sauce should cover the meat.

Beef Bourguignon

1 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed
1 bottle red wine
1 lb. onion, chopped
1 lb. celery
1 lb. carrots, chopped
2 cloves garlic, chopped
Chopped shallots (optional)
1 bay leaf
Salt & pepper
Flour

Slowly cook bacon in large baking pan; remove. Dredge beef cubes in flour, brown in bacon fat.
Transfer meat from skillet to heated platter.

Saute vegetable and garlic in bacon fat; remove. Drain fat from pan.
Gently combine beef, vegetables, bacon and half the wine. Add bay leaf and salt and pepper to taste.

Cook on low 8 – 10 hours

Meat Sauce

2 tbsp. olive oil
1 lb. ground beef
1 medium onion, chopped
1 garlic clove, minced
1 16 oz. can tomatoes
1 12 oz. can tomato paste
4 tsp. sugar
2 tsp. oregano leaves
1-3/4 tsp. salt
1/4 tsp. cayenne pepper
1 bay leaf, crumbled

In 5 qt. Dutch oven over medium heat, in hot oil cook ground beef, onions, garlic until meat is well browned.
Drain excess fat.
Stir in tomatoes, their liquid and remaining ingredients.

Reduce heat to low, partially cover and simmer 35 minutes or until very thick, stirring occasionally.

Makes 4 Cups

Patty Melts with Grilled Onions

8 (1/8-inch-thick) slices Vidalia or other sweet onion
1 tablespoon balsamic vinegar
Cooking spray
1 pound extra lean ground beef
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons creamy mustard blend (such as Dijonnaise)
8 (1-ounce) slices rye bread
1 cup (4 ounces) shredded reduced-fat Jarlsberg cheese

1. Arrange onion slices on a plate. Drizzle vinegar over onion slices.
Heat a large grill pan over medium heat. Coat pan with cooking spray.
Add onion to pan; cover and cook 3 minutes on each side. Remove from pan; cover and keep warm.

Barbecued Chuck Roast

4 pounds Round (7−bone chuck roast), Cut 2" thick
2 teaspoons Meat tenderizer
3 each Green onions, chopped
1 each Garlic clove
1/4 each Green Pepper (diced)
2 each Stalks Celery, diced
1/2 teaspoon Oregano
1/2 teaspoon Rosemary
1 dash Cayenne
1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons Peanut oil

Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.
Pierce meat deeply all over with fork.

Place in shallow dish and top with green onions, garlic, green pepper, celery, oregano, rosemary and cayenne.

Burbon Steak

Bourbon Steak

1−1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
1 cup Apple Wood Chips

Mix all ingredients (except chips) together, place in ziplock bag and marinate steak 4 hours or over night.
Soak wood chips in water for 30 minutes, and add to hot coals just before commencing to grill.

Grill steak to desired doneness.

This recipe is good with any cut of steak you like.

Beef and Asparagus

1 pound fresh asparagus
1 to 1 1/2 pounds lean beef steak, sliced in thin strips
1 tablespoon oil
2 large sweet onions
1 teaspoon cornstarch
1/4 cup sherry wine
3 tablespoons light soy sauce
1/2 teaspoon sugar
dash of hot pepper sauce, cayenne, or chili paste, optional

In a non stick skillet over medium high heat, add oil and brown steak quickly; meat should be very rare.
Remove meat and slice diagonally against grain in thin strips; set aside. Slice asparagus into 1 inch pieces.

Sweet And Sour meatballs

1 can (20 ounces) pineapple chunks
1/3 cup water
3 tablespoons vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
3 tablespoons cornstarch
1 batch of 30 meatballs (frozen or thawed)
1 large green pepper, cut into 1-inch pieces
Hot cooked rice

Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet.
Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir untilsmooth.

Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper.

Just Perfect Sloppy Joes

3 lbs. ground beef, browned and drained
1 onion, finely chopped
1 green pepper, chopped
28 oz. can tomato sauce
3/4 C. catsup
3 Tbsp. Worcestershire sauce
1 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. garlic powder
8 sandwich buns, split

Combine all ingredients except buns in a 5-quart slow cooker.
Cover and cook on low setting 4 hours.
Serve on buns.

Serves 8

From: Gooseberry Patch Quick & Easy Family Favorites Cookbook

Cheddar Bacon Hamburgers

1 pound ground beef
1/2 cup shredded Cheddar cheese
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup real bacon bits
4 hamburger buns

Preheat grill for high heat.
In a large bowl, mix together the ground beef, Cheddar cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands.
Shape the mixture into 4 hamburger patties.
Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done.

Serve on buns

Savory Short Ribs-Mr.Food

3 pounds beef short ribs
1 medium-sized onion, chopped
3 1/2 cups water
3 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons salt
1/4 teaspoon black pepper
2 large potatoes, peeled and cut into 1/2-inch slices
2 carrots, peeled and cut into 1-inch chunks
2 celery ribs, cut into 1-inch pieces
1/2 cup (3 ounces) raw medium barley

Instructions

In a large pot, combine short ribs, onion, water, Worcestershire sauce, paprika, salt, and pepper; bring to a boil.
Reduce heat to low, cover, and cook about 1-1/2 hours, stirring occasionally.

Dagwwood Burger

1 pound ground beef
1/4 cup prepared coleslaw salad dressing
4 thick slices bread, toasted
4 bacon strips, cooked and drained
4 slices Swiss cheese
4 slices tomato
4 slices onion
8 slices unpeeled cucumber
4 slices dill pickle
4 pitted jumbo ripe olives
1/4 cup salad dressing of your choice, optional

Directions

Shape beef into four patties. Broil 4-in. from the heat for 6-8 minutes on each side or cook in a large skillet over medium heat until no longer pink; drain.

Burbon Steak

1−1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
1 cup Apple Wood Chips

Mix all ingredients (except chips) together, place in ziplock bag and marinate steak 4 hours or over night. Soak wood chips in water for 30 minutes, and add to hot coals just before commencing to grill.
Grill steak to desired doneness.

This recipe is good with any cut of steak you like.

Meatloaf Muffins

6 oz. box Stove Top stuffing mix, any flavor
2 eggs
1 cup water
2 lbs. ground beef or turkey
1/4 cup catsup

Combine all ingredients. Spray muffin tins with Pam spray.
Fill muffing cups to top.
Bake at 350 for about 35 minutes.

Makes about 16

Anson's Meatloaf

3 lbs meatloaf mix
1 pack stove top stuffing (chicken) dry & straight out of the bag
(2) eggs beaten
(1) can tomato soup (straight out of can)
½ tsp garlic powder
½ tsp onion powder
½ tsp fresh cracked pepper
1 pinch of rosemary
4 TBS worceshershire ( you know what I mean here) sauce
3/4 cup barbecue sauce
¾ lb grated swiss cheese
1 ½ cups apple butter

Mix together and let set in refrigerator for about 2 hours……..( flavors will marry better)

Beer-Marinated Peppered T-Bones

1 cup chopped onion
1/2 of a 12-ounce can (3/4 cup) beer
3/4 cup chili sauce
1/4 cup parsley
3 tablespoons Dijon-style mustard
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3 beef T-bone steaks, cut 1 inch thick (about 1 pound each), or 6 beef top loin steaks, cut 1 inch thick (about 1-3/4 pounds total)
1 to 1-1/2 teaspoons cracked black pepper

Firecracker Burgers

1 pound ground beef
1 (4 ounce) can diced green chilies, drained
1 teaspoon beef bouillon granules
4 slices Monterey Jack cheese

Preheat an outdoor grill for high heat, and lightly oil grate.
In a medium bowl, mix the beef, diced green chilies, and bouillon. Shape into 4 patties.
Grill patties 3 to 8 minutes per side, or to desired doneness.
Top each patty with cheese about 2 minutes prior to removing from grill.

4 Servings

Garlic-Chili Steaks

1 tbsp canola oil
1 tsp chili powder
3/4 tsp garlic salt
1/4 tsp cayenne pepper or to taste
4 petite tender steaks (about 1 pound)

Combine canola oil, chili powder, garlic salt and cayenne pepper in a small bowl.
Rub on steaks and let steaks stand at room temp until grill is ready. Preheat grill to medium heat. Grill steaks until desired
doneness about 4 mins per side for medium. Remove from heat let steaks rest covered 5 mins before serving.

Double Decker Burger

2 eggs, lightly beaten
1/4 cup finely chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
1-1/2 cups (6 ounces) shredded cheddar cheese
3 tablespoons mayonnaise
4 teaspoons prepared mustard
4 teaspoons dill pickle relish
6 hamburger buns, split
Shredded lettuce
6 onion slices
6 tomato slices

Directions

In a large bowl, combine the eggs, onion, Worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well. Shape into 12 thin patties.

Flavorful Onion Burgers

1 large onion
1 to 2 tablespoons olive oil
Salt and pepper to taste, optional
1/2 cup chopped green pepper
1/2 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
1-1/2 pounds ground beef
6 whole wheat hamburger buns, split
6 tablespoons prepared Thousand Island salad dressing
6 lettuce leaves
6 slices tomato

Directions

Slice onion into 1/2-in.-thick rings; thread onto metal or soaked wooden skewers. Brush with oil. Season with salt and pepper if desired.
Grill, covered, over medium-hot heat for 8-10 minutes on each side.

Flavorful Onion Burgers

1 large onion
1 to 2 tablespoons olive oil
Salt and pepper to taste, optional
1/2 cup chopped green pepper
1/2 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
1-1/2 pounds ground beef
6 whole wheat hamburger buns, split
6 tablespoons prepared Thousand Island salad dressing
6 lettuce leaves
6 slices tomato

Directions

Slice onion into 1/2-in.-thick rings; thread onto metal or soaked wooden skewers. Brush with oil. Season with salt and pepper if desired.
Grill, covered, over medium-hot heat for 8-10 minutes on each side.

French Onion Burgers

1 can (4 ounces) mushroom stems and pieces, drained and diced
1 can (2.8 ounces) french-fried onions
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 pound ground beef
4 hamburger buns, split
Lettuce leaves and tomato slices

Directions

In a large bowl, combine the mushrooms, onions, Worcestershire sauce and salt.
Crumble beef over mixture and mix well. Shape into four patties.

Grill, uncovered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Serve on buns with lettuce and tomato.
Yield: 4 servings.

Beef Tostadas

2 tbs vegetable oil
2 cloves garlic, minced
Salt
1 tbs chili powder
1/3 cup reduced fat sour cream
1 1/2 cups shredded monterey Jack cheese or cheddar cheese
Shredded lettuce, hot sauce and/or cilantro
8 corn tostadas, flat, hard taco shells or make your own by frying corn tortillas in 1/2" vegetable oil, 2 min. per side.
15 oz can refried beans
2 tbs tomato paste
3/4 pound ground beef
1/2 small onion, chopped

Pepsi Pot Roast

1 (2.5 pound) lean chuck roast
1 envelope onion soup mix
1 (12 ounce) can Pepsi
2 tbsp flour
1/4 cup cold water

Place chuck roast in a greased slow cooker. Sprinkle onion soup mix over roast. Pour Pepsi on top. Cover and cook on LOW for 8 hrs or until roast is tender. Remove roast from slow cooker. Pour cooking liquid into a saucepan skim off and discard fat. Bring cooking liquid to a simmer.

Whisk together flour and water and whisk into cooking liquid. Simmer for 5 to 10 mins or until desired consistency is reached. Gravy will thicken upon standing.
Serve roast with gravy.

Broiled Burgers

3 lbs lean ground beef
1 large red onion, coarsely chopped
1 green bell pepper, seeded and chopped
1/2 cup fresh Italian parsley, chopped
1/2 cup diced canned (drained) or fresh ripe tomatoes
5 cloves garlic, finely minced
1/2 tsp garlic powder
1 1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1 tbsp fresh basil, minced or 1 tsp dry Italian seasoning
3/4 cup bread crumbs or panko

Combine all ingredients in a large bowl, mixing thoroughly.
Form into 12 balls. Press to flatten.

Extras may be layered between sheets of plastic wrap or wax paper and frozen.