HOMEMADE HAMBURGER HELPER

 1.5 lb ground beef

1/2 onion, chopped

4 cups uncooked pasta

4 cups beef broth

1 cup water

3 heaping tablespoons tomato paste

2 teaspoons garlic powder

2 teaspoons parsley

2 teaspoons Worcestershire sauce 

1.5 cups milk

3 cups shredded cheddar jack

Saute onions for 3 minutes then add beef and brown until cooked through.  Add pasta, all seasonings, Worcestershire sauce, water and broth. Simmer for 15 minutes.  When noodles are partially done, add milk. Simmer for 5 minutes. Once noodles are al dente, add cheese. Salt and pepper to taste. Let rest 10 minutes before serving.  

MEXICAN-INSPIRED CHUCK ROAST

 MEXICAN-INSPIRED CHUCK ROAST

3 lbs beef chuck roast 

1 yellow onion, thinly sliced

Taco Seasoning

Salt & Pepper

7 oz of beef broth

2 chipotle adobo peppers (from the can)

4-5 minced garlic cloves.

Preheat oven to 325°F.  Add beef chuck roast and to an oven safe dish. You’ll want one with a lid, or cover it for the first portion. Add the onion slices at the base.  Season both sides of beef with 3-4 generous pinches salt, pepper, 1 packet of taco seasoning. Rub well on all sides.  Pour in beef broth, chipotle adobo peppers, and minced garlic cloves.  Cover, then place in the oven at 325°F for 4 hours.  After 4hrs, remove the chuck roast from the oven, shred using two forks, mix well with the drippings, then put back in the oven at 400°F for 30-40 mins. Shred again when you remove from the oven. Devour as is with the sauce, some avocado, fresh cilantro, or whatever toppings you want.Serve these inside tortillas with guacamole, fresh chopped cilantro, cheese, and hot sauce.

ROAST BEEF SANDWICHES W/HORSERADISH DIJON

 

HORSERADISH DIJON

2 tablespoons mayonnaise

2 tablespoons sour cream

½ cup prepared horseradish

¼ cup Dijon mustard

1 tablespoon Worcestershire sauce 

Salt and pepper 

SANDWICHES

Crusty Artisan or Sourdough Bread

2 cups arugula

½ cup pickled red onions

2 tablespoon olive oil

Salt and pepper to taste

6 ounces horseradish dijon

1¼ pounds thinly sliced rare roast beef

In an oven or toaster oven, toast bread slices. In a bowl, combine arugula, onions, olive oil, salt, and pepper. Spread horseradish dijon on both halves of the bread, then build sandwich by layering meat and arugula mixture.

POUTINE WITH ROAST BEEF

 

1 bag of fries

1 packet poutine mix or brown gravy mix

1 beef roast

1 can French onion soup

Cheese curds, or for easier melting, shredded mozzarella cheese

Salt and pepper the roast. In an Instapot set to saute, sear the roast on all sides until brown.  Add the can of French onion soup into the pot and cook for 2-3 hours depending on the size of your roast (about 1 hour per pound).  Let it stand in Instapot for 10 minutes and then vent the pot.  Make poutine/gravy per instructions.  Cook fries in Air Fryer until crisp.  Pull apart Air fry the french fries.  Pull apart meat and remove fat trimmings.  To assemble, put desired amount of meat on plate, top with fries, then cheese, then gravy.    

SLOW COOKER FRENCH DIP SANDWICHES

• SLOW COOKER FRENCH DIP SANDWICHES
• 
  
• 2 cans (10.5 ounces each) condensed French Onion Soup
• 1 can (10.5 ounces) Beef Consomme
• 3-4 pounds beef chuck roast
• 8 sandwich rolls
• 8 slices provolone cheese

1. Place the roast in a slow cooker. Pour the soup and consomme over the top.
2. Cover and cook on low for 8 hours or high for 4 hours.
3. Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
4. Transfer the beef to a pie plate and shred with a fork.
5. Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
6. Serve immediately with the sauce on the side for dipping.

ITALIAN DRIP BEEF

1 whole Beef Chuck Roast, 2.5-4 pounds

1 can beef consommé or beef broth

3 heaping Tablespoons of italian seasoning

1 teaspoon salt

1/4 cup water

1/2 jar (16 oz) pepperonicin peppers, with juice

Buttered, toasted deli rolls

Comine all ingredients in crockpot.  Cook on low 6-8 hours or until meat is tender.

Serve on buttered, toasted rolls. Top with mozzarella cheese.

HOISIN BRAISED SHORT RIBS

HOISIN BRAISED SHORT RIBS

INGREDIENTS

3 pounds beef short ribs

Kosher salt and freshly ground black pepper

3 tablespoons neutral oil, such as canola or grapeseed

10 to 12 garlic cloves, peeled and smashed

1-inch piece ginger, peeled, and sliced into ¼-inch rounds

12 ounces ale, such as Bass

3 tablespoons rice wine vinegar

1 cup hoisin sauce

DIRECTIONS

Generously season the short ribs with salt and pepper.  Heat the oil in a large Dutch oven over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs to a plate and pour off all but a couple tablespoons of the rendered fat.  Return the Dutch oven to the stove, lower the heat to medium, and sauté the garlic and ginger for about 3 minutes, until golden. Add the ribs back to the pot. Add the beer and vinegar. Stir and then cover and simmer for 2-½ hours.  When there’s half an hour left of cook time, preheat the oven to 300°F.  Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.  Remove ribs to a platter. Strain the sauce into a large measuring cup or fat separator. Discard solids and skim off any fat from the top. Drizzle the sauce over the ribs and serve with mashed potatoes or bok choy.  Serves 4-6.

PIONEER WOMAN’S PERFECT 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

1 cup Red Wine (optional, You Can Use Beef Broth Instead)

2 cups To 3 Cups Beef Stock

3 sprigs Fresh Thyme, or more to taste

3 sprigs Fresh Rosemary, or more to taste

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 (or you can do a butter/olive oil split).  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 either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.  When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef 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 275°F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

SOUR CREAM NOODLE BAKE

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

From The Pioneer Woman

CHILI STEAK MARINADE

3 tablespoons balsamic vinegar
3 tablespoons honey
3 tablespoons chili powder
3 teaspoons Chicago or Montreal steak seasoning
1 clove garlic, chopped
½ teaspoon salt

Combine ingredients.  Marinate 2-3 pounds of your favorite cut of meat for around an hour.  We prefer thick-cut sirloin from Costco.  Grill at 400° for 8 minutes on the first side, flip and continue to grill for 5 more minutes on the second side (for medium rare).  You can spoon on more marinade as it cooks. 

THAI BEEF SALAD

1 pound top sirloin steak, trimmed

1 tablespoon brown sugar

3 tablespoons low-sodium soy sauce

1 tablespoon mirin [sweet rice wine]

1 teaspoon minced peeled fresh ginger

1 teaspoon dark sesame oil

3 garlic cloves, minced

Cooking spray

Salad greens

1. Wrap beef in plastic wrap, freeze 1 hour or until firm.  Remove plastic wrap, cut beef diagonally across grain into 1/16-inch-thick slices.

2. Combine beef, sugar, and next 5 ingredients [sugar through garlic] in a large zip-top plastic bag.  Seal and marinate in refrigerator 1 hour, turning bag occasionally. 

3. Prepare grill.

4. Remove beef from bad, discard marinade.  Place beef on grill [coated with cooking spray].  Grill 5 minutes or until desired degree of doneness, turning frequently.  Serve over salad greens.  Makes 4 servings. 

SWEDISH MEATBALLS

Meatballs:

3 pounds ground beef

1 pound ground pork

2 tablespoons chopped onion

Vegetable oil for browning

1 cup beef broth

2 large eggs

1 cup bread crumbs

1 teaspoon pepper

2 tablespoons salt

Sauce:

1 tablespoon butter

1/3 cup flour

1 cup beef broth

1 teaspoon paprika

1 teaspoon white pepper

1 teaspoon salt

1 cup sour cream

Combine beef and pork in a bowl with a wooden spoon.  Brown onion in oil and add to meat mixture along with one cup beef broth, eggs, bread crumbs, pepper, and salt.  With your hands, mix thoroughly until smooth.  Shape into one-inch balls.  Coat a saucepan with oil and heat to medium.  Brown meat balls in batches; place each batch in a large bowl when done.  Leave drippings and oil in pan.  Add one tablespoon butter to meat ball drippings and oil; over medium heat, whisk until melted.  Whisk in flour and seasoning until thoroughly combined.  Add one cup beef broth and continue whisking until gravy begins to thicken, and then add sour cream.  Return meat balls to the pan and stir to coat.  Serve with toothpicks.  Serves 20-25 people.

STUFFED HARDROLLS

1 ½ dozen hard rolls

2 lbs of hamburger

1 onion, chopped

4 stalks of celery, chopped

1 green pepper, diced

2 can mushrooms

1 can cheddar cheese soup

1 can cream mush soup

1 can cream celery soup

1 can olives, diced

2 tablespoons Worchester Sauce

Cook hamburger, onion, celery and pepper in a frying pan until brown.   Add mushrooms, soups, Worchester Sauce, and olives.  Cut tops off of rolls and tear bread out of middle.  Set aside for breadcrumbs or discard.  Scoop meat mixture into hard rolls, place top on and wrap in tinfoil.  Eat immediately.  These work great to freeze for later!

SEARED BEEF TENDERLOIN

--Nicole Bingham

Easy and delicious: that is my idea of a main course.

1 trimmed beef tenderloin

1 teaspoon salt

1 teaspoon freshly ground pepper

½ teaspoon garlic salt

1 teaspoon dried sage

1 teaspoon tarragon

Preheat oven to 400°.  Combine spices, salt, and pepper and rub or coat onto tenderloin.  In a lightly greased large frying pan, sear each side of the meat until just barely brown.  If possible, transfer tenderloin in frying pan to oven or place in a large roasting pan.  Roast for 15 – 20 minutes depending upon preference.  DO NOT OVERCOOK!  This is so moist and tender, you’ll love it!