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Archive for the ‘Beef’ Category

Would you believe this is the most-searched-for recipe on Yesterday’s Dinner? It is! So I thought I’d give it some extra love by re-posting it. Enjoy!

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(originally posted February, 2011)

This goes a long way and is quite filling. It’s best when it’s first cooked though I enjoy it reheated too, it’s just not as crisp.

Ingredients

1 onion, finely chopped
1 pound ground beef
salt, pepper, garlic powder (or even better, some minced garlic!)
1/2 pound (8 oz.) Velveeta, cubed
1 tube refrigerated pizza crust (like Pillsbury)

Directions

Brown ground beef with onion in large skillet. Season well with salt, pepper, and garlic while cooking. Drain and return to pan. Add Velveeta and continue cooking until cheese is fully melted. Meanwhile, unroll pizza crust onto a greased cookie sheet. Spread cheeseburger mixture over pizza crust in a thin layer, stopping about an inch from each edge. Roll up from the long end, making a long thin roll. Center on sheet and bake at 400 degrees for about 20 minutes or until browned.

Notes

  • I use ground sirloin for any recipe calling for ground beef. More meat for your money and a good reduction in fat.
  • I used the 2% milk variety of Velveeta. For a twist, you might try the jalapeno flavor!

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I have a thing about beef and spinach together. It’s so good! I also have a thing for casseroles. Give this one a try!

Ingredients

1 pound ground beef
1 pound egg noodles
1/4 cup butter or margarine (1/2 stick)
1 package (10 oz.) frozen chopped spinach (thawed and drained)
1-1/2 cups milk
3 eggs, lightly beaten
2 packages onion soup mix
1/2 cup (or more) grated Parmesan cheese

Directions

Preheat oven to 350 degrees. Brown ground beef in a skillet over medium heat until cooked through. Drain and set aside. Boil noodles according to package directions and drain. Combine hot noodles with butter in a large mixing bowl, stirring while butter melts. Add cooked ground meat and remaining ingredients. Mix well. Spray a 13 x 9 inch baking dish with cooking spray, then add noodle mixture to the baking dish. Bake at 350 degrees for 45-60 minutes.

Notes

  • Be sure your spinach is well-drained. I squeeze mine in a (clean!) kitchen towel to be sure to get out all the extra moisture.
  • Skip the beef for a meatless meal (or a delicious side-dish!). Add a second box of spinach to replace the meat.
  • A print-friendly version of this recipe can be found here.

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I can’t take credit for this recipe. If you’re familiar with The Pioneer Woman (Ree Drummond – one of my very favorite bloggers), you know she calls her husband “Marlboro Man,” and this is his favorite sandwich! There are tons of great step-by-step pictures with the original recipe which can be found here. Since Ree has a more varied palate than her husband, she’s also developed a version of the sandwich that she makes for herself, here. I followed the original recipe, though I made a few changes. Here’s my take on it.

Ingredients

1 large onion
1/2 to 3/4 stick butter (divided)
1-1/2 pounds cube steak
Seasoned Salt
Worchestershire sauce
Tabasco sauce
6 deli rolls
6 slices baby swiss cheese (or any kind you like)

Directions

Slice onions and cook in a large skillet in 2 tablespoons of butter until soft. While the onions are cooking, slice the cube steak against the grain, and sprinkle with seasoned salt. I used maybe 1/2 teaspoon just to be sure I didn’t over-salt it. When the onions are soft, remove them from the skillet and set side.

In the same skillet, add meat in a single layer. Cook one side until brown, then flip and cook the other side (a minute or three on each side). Add Worchestershire sauce, maybe 1/4 cup (more or less to taste). Add a few shakes of tabasco sauce if desired (I skipped.) Add the onions back to the pan and simmer gently.

Slice the buns. Butter a large griddle using 2 more tablespoons of butter. Grill the sliced buns for a few minutes on each side until lightly browned.

Preheat oven to 375 degrees. Place each bun on a 12 x 12 (or so) piece of aluminum foil. Split the meat/onion mixture between all six buns, adding a spoonful or more of the sauce to each. Add a slice of cheese to each, cut in half, and roll in foil. Bake in the preheated 375 degree oven for about 10 minutes to melt the cheese.

Mmmmmmm!

Notes

  • The changes I made to the original recipe include: less butter, less meat per sandwich, less Worchestershire, add cheese!
  • Also, I used pretzel rolls!
  • A print-friendly version of this recipe can be found here.

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Taco Bowls

This is a fun recipe! Quick and easy for lunch or dinner and you can expand it based on your family’s taste and how big a crowd you need to feed! Get the kids to help!

Ingredients

(This will make four servings)
1 lb. ground beef
1 envelope taco seasoning (any variety)
water
any brand of corn-based chips like Fritos, Doritos, Tostitos, etc. (about 4-6 oz.)
whatever taco toppings you enjoy, like shredded lettuce, chopped tomatoes, shredded cheese, sour cream, salsa, etc.

Directions

Brown the ground beef in a skillet over medium heat until cooked through. Drain and return to skillet. Add taco seasoning and water (as directed on the seasoning packet, typically 1/2 or 2/3 cup). Return to heat and bring to a boil. Cook for an additional 4-5 minutes until sauce thickens a bit.

Meanwhile, chop the tomatoes, shred the lettuce and cheese, and prepare whatever other toppings you’ll be serving.

Add an ounce or so of the chips to each of four bowls. Add a quarter of the meat to each. Top with whatever you like! If everyone in your family likes the same toppings, you can also make this in one big bowl!

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I’ve never met a brisket I didn’t like, but for some reason I rarely cook it. I suppose it’s because it’s a slow process and I’m usually in too much of a hurry. That’s what makes this recipe great. It does take awhile, but you can put it in your crock pot and ignore it!

Plan ahead, because the meat needs to marinate. There are several ways to marinate meat.

  • If your meat is fresh (not frozen), simply place it in a plastic bag with the marinade and let it set in your refrigerator overnight.
  • If your meat is frozen, it can thaw and marinate all at the same time. Place the frozen meat in the plastic bag with the marinade ingredients and let it thaw in your refrigerator overnight (or longer).
  • My favorite method by far is to freeze it altogether. When you buy the meat, place it in a freezer bag with the marinade ingredients and freeze it all together. Most people will tell you it will hold about three months. I think it will hold much longer than that. A year even. The day before you’re ready to use it, take it out of the freezer and put it in the refrigerator. It will all thaw together and the next morning you’ll be ready to put it into the crock pot with no work whatsoever.

Ingredients

1-3/4 to 2 pound beef brisket
1/2 cup chili sauce
1/4 cup orange juice concentrate
1/4 cup brown sugar
3 Tablespoons cider vinegar
1 Tablespoon minced garlic
1 Tablespoon flour (Wondra, if you have it!)
1 Tablespoon onion powder
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper
Dash cayenne pepper (optional, I don’t use)

Directions

Combine all ingredients in a plastic bag and marinate overnight. Empty entire bag into crockpot (meat and sauce), add 1/2 cup water, and cook on low for 7-8 hours. Slice meat and serve with sauce.

Notes

  • I don’t usually make recipes with ingredients I don’t have on hand. But the sesame oil is worth it and will last forever. You can use it in many dishes especially of the Asian variety.
  • Be sure to buy brisket and not corned beef. Corned beef is completely different.
  • A printer-friendly version of this recipe can be found here.

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I can’t take credit for this recipe, it’s another Pioneer Woman delight. I have yet to make anything of hers I don’t like. She is my idol! Here is a link to her version of this recipe, which I highly recommend for the humor alone, along with the pictures since I forgot to take any of my own! You’ll notice hers is called “Spicy” Whiskey BBQ Sliders, but I skipped the jalapenos. I also skipped some of the extra butter. Read on for my own version!

Ingredients

1-1/2 lbs. ground sirloin
salt and pepper
2-4 tablespoons butter
1 large onion
1/2 cup whiskey
1 cup barbecue sauce, any variety you like
1/4 cup jalapeno slices (more or less to taste, I skipped entirely)
12 dinner rolls, split

Directions

Form the meat into 12 miniature patties (see notes). Salt and pepper both sides.

Melt the butter over medium-high heat and cook the patties until they are just about done in the middle, approximately 3-4 minutes per side.

While the patties are cooking, dice the onion.

Remove the patties from the skillet and set aside. Drain off all but about a tablespoon of the grease and return the skillet to the stove. Add the onions and cook for 3-5 minutes. Important: Turn off the flame. Add the whiskey and stir. Turn the heat back on again (medium-high) and allow the whiskey to reduce by about half, maybe 2 or 3 minutes. Add the barbecue sauce and jalapenos (if using).

Reduce heat to low and return the patties to the barbecue sauce mixture. Simmer the patties in the sauce, turning once or twice, until hot and bubbly. Serve on dinner rolls.

Notes

  • I actually used one pound of ground meat and made eight patties. The Pioneer Woman used two pounds of meat and made 12, but that ratio would be a little too thick for my liking.
  • You can use any type of dinner rolls. But if you can find King’s Hawaiian Rolls at your grocery store I highly recommend them. They kind of sealed the deal for me on this recipe. There’s something about the sweetness of the bread combined with the tang of the bbq sauce that took it over the top.
  • The Pioneer Woman buttered and grilled her buns. While I’m sure it was mouth-watering, I tried to lighten it up a bit by skipping that part. I also prefer that my buns not be hot. (No easy way to say that!) 
  • A printer-friendly version of this recipe can be found here.

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I love stuffed shells, but I’ve made them all of about once in the past two years. It’s a sloppy process and it takes forever and I just can’t usually be bothered. But my mouth watered every time I’d flip past my recipe. One day I decided to give this version a whirl. I’ll never stuff a shell again!

Ingredients

1 lb. ground sirloin
salt, pepper, Italian seasoning, garlic powder, onion powder, all to taste
1 lb. medium shell pasta
1 container ricotta cheese (15 oz.)
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 package (10 oz.) frozen chopped spinach, thawed
1 large egg
1 jar spaghetti sauce (26 oz.), any variety

Directions

Brown the ground meat, breaking up as it cooks. Season it well while it cooks with salt, pepper, Italian seasoning, garlic powder, onion powder, whatever you like. Be liberal with the seasoning because you’re not only seasoning the meat but the entire dish. When fully cooked, drain and set aside.

Meantime, cook the pasta in well-salted water according to package directions. I like to under-cook it slightly. Drain and set aside.

While the meat and pasta are cooking, you can prepare the “filling”. Squeeze the moisture out of your thawed spinach using a (clean!) kitchen towel, and place in a large mixing bowl, breaking up the chunks. Slightly beat the egg and add it to the spinach, stirring. Add the ricotta, Parmesan, and mozzarella cheeses, mixing well after each addition. Add the spaghetti sauce and mix well.

Once the meat and pasta are cooked, add them to the cheese/sauce mixture. Spoon the whole thing into a baking dish and bake at 375 degrees for about 35-45 minutes. Serve with additional Parmesan cheese if desired.


Notes

  • Feel free to skip the meat. In fact my original stuffed shell recipe didn’t call for it, I just prefer the extra protein.
  • “Healthy it up” a bit by using part-skim cheeses and whole wheat pasta. I can’t remember the last time I used full-fat cheese or white pasta and we honestly can’t tell a difference anymore.
  • If you’re really in a rush, you can skip cooking the noodles entirely. Just add a full cup of water to the spaghetti sauce, mixing well, before adding it to the cheese mixture. Increase the oven temperature to 400 degrees, and bake for a full hour. The pasta will cook up just fine. The extra water keeps it from becoming too dry.
  • Don’t skip cooking the meat. 🙂
  • A printable version of this recipe can be found here.

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