Beef

Slow Cooker Beef Tips

Ingredients:
8 oz sliced baby portobello mushrooms
1 small onion, halved & sliced
1 beef top sirloin steak (1 to 1.5 lbs) cubed  (or try Mert’s Filet Mignon Medallions)
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons olive oil
1/3 cup dry red wine or beef broth
2 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
¼ cup cold water
Hot mashed potatoes or cooked egg noodles

Directions:
Place mushrooms and onion in a 3 quart slow cooker.  Sprinkle beef cubes with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed.  Transfer meat to slow cooker.
Add wine to skillet, stirring to loosen browned bits from pan.  Stir in broth and Worcestershire sauce; pour over meat.  Cook, covered, on low 6-8 hours or until meat is tender.
In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker.  Cook, covered, on high 15-30 minutes or until gravy is thickened.
Serve with mashed potatoes or cooked egg noodles.
Serves 4
Prep time 25 minutes
Cook time 6.25 hours

Shirley’s Oven Baked Roast Beef

Ingredients:
3 to 4 pounds Boneless Beef Chuck or English Roast
Butter or Margarine
One can Campbell’s Golden Mushroom Soup (do not add water)
One packet Lipton’s or Knorr’s Dry Onion Soup Mix
Fresh Sliced Mushrooms
Optional – other fresh vegetables such as potatoes, carrots, onions
2 to 3 Beef Bouillon Cubes
Salt & Pepper to taste

Directions:
Sear roast beef on top of the stove 1 to minutes on each side in margarine or butter in a Dutch oven that can be put in the oven.
Spread Campbell’s Golden Mushroom Soup on top of the roast (do not add water to the soup concentrate).  Sprinkle Lipton or Knorr Onion Soup Mix over the soup concentrate. Add sliced fresh mushrooms on top of the soup mixtures.  If you wish to add other vegetables such as carrots, potatoes, or onions, add them later in the baking process – about 1 hour left in the baking time.  Add one soup can of water to the bottom of the Dutch oven.  Do not pour directly onto the soup layers.
Bake in 325 degree F oven in the covered Dutch Oven.  Cooking the roast 3 to 4 hours at this low temperature will make the meat very tender and falling apart.  The soup/water mixture keeps the meat very moist even cooking it this long.  If you prefer to slice your roast, cook a shorter amount of time.
Remove roast and vegetables from Dutch oven and place on a serving platter or storage dish.  Spoon some of the thin beef stock onto it.  Cover with aluminum foil to keep warm.
On top of the stove, add beef bouillon cubes for added seasoning to the thin mixture in the Dutch oven.  Taste mixture.  If it is too rich, add a little water.  This is the time to add salt & pepper to taste.  Bring to a boil – use a flour/water or corn starch/water thickening to bring the consistency to the level that you prefer for gravy.
The thin beef stock can also be saved the way it is to do noodles another day.  Don’t thicken the stock if you are going to cook noodles in the mixture.
Serve with mashed potatoes along with the reserved cooked vegetables.
Leftovers are wonderful with fresh bread and your favorite toppings such as yellow mustard or horseradish sauce and including the cooked mushrooms.

 

Flank Steak Sandwiches

Ingredients:
1 cup chopped onion
1 cup dry red wine or beef broth
¾ cup soy sauce
½ cup olive oil, divided
4 ½ teaspoon minced garlic, divided
1 ½ teaspoon ground mustard
1 ½ teaspoon ground ginger
1 ½ to 2 pounds flank steak
1 medium sweet red pepper, cut into 1 inch strips
1 medium sweet yellow pepper, cut into 1 inch strips
1 medium red onion, thickly sliced
¼ teaspoon ground black pepper
6 French rolls or other sub sandwich size rolls

Directions:
In a small bowl, combine the onion, wine, soy sauce, ¼ cup olive oil, 2 ½ teaspoon garlic, mustard and ginger.  Pour 1 ¾ cups into a large resealable plastic bag; add the steak.
Pour remaining marinade into another bag; add the peppers and onion.  Seal bags and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.
Drain and discard marinade from steak. Lightly oil grill grate.  Preheat grill to medium heat.  Grill steak, covered, for 6-7 minutes on each side or until meat reaches desired doneness (medium rare is 145 degrees F.)
Drain and discard marinade from the vegetables.  Place in a grill basket.  Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently.
In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls.  Place, cut side down, on grill for 2-3 minutes or until golden brown.
Thinly slice steak across the grain; place on bun bottoms.  Top with vegetables and bun tops.  Serve immediately.
Serves 6
Prep time 25 minutes
Marinating minimum 3 hours
Grill time 25 minutes

Simple Grilled Steak Fajitas

Ingredients:
1 lb top sirloin steak or flat iron steak
2 tablespoon fajita seasoning mix
1 large sweet onion, cut crosswise into ½ inch slices
1 medium sweet red bell pepper, halved
1 medium green bell pepper, halved
1 tablespoon olive oil
4 tortillas (8 inch), warmed
Optional items:
Sliced avocado
Chopped fresh cilantro
Lime wedges

Directions:
Rub steak with seasoning mix.  Brush onion and peppers with the oil.  Allow steak to come to room temperature.
Preheat grill to medium high heat.
Grill steak and vegetables, covered, for 4-6 minutes on each side or until meat reaches desired doneness, and vegetables are tender.  Sirloin steak does not like to be well done – grill to 145 degrees F for best results.  Flat Iron steak can be grilled to complete doneness if desired.
Remove from grill.  Let steak stand, covered, 5 minutes before slicing.
Cut vegetables and steak into strips; serve in tortillas.  If desired, top with avocado and cilantro and serve with lime wedge.
Serves 4
From prep to table 30 minutes

Guinness Corned Beef and Cabbage

Ingredients: 
2 lb red potatoes, quartered
1 lb whole carrots, cut into 3 inch pieces
2 celery ribs, cut into 3 inch pieces
1 small onion, quartered
1 corned beef brisket with spice packet (3 to 3 ½ pounds)
8 whole cloves
6 whole peppercorns
1 bay leaf
1 bottle (12 oz) Guinness stout beer OR reduced-sodium beef broth
½ small head cabbage, thinly sliced
Prepared Horseradish

Directions:
In a 6 quart slow cooker, combine potatoes, carrots, celery and onion.  Add corned beef (discard spice packet or save for another use).
Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth.  Gather corners of cloth to enclose seasonings; tie securely with string.  Place in slow cooker.  Pour stout over top.
Cook, covered, on low 8-10 hours or until the meat and vegetables are tender, adding cabbage during the last hour of cooking.  Discard cheesecloth with seasonings.
Cut corned beef diagonally across the grain into thin slices.
Serve corned beef with vegetables and prepared horseradish.
Serves 9

Trudy’s World’s Best Meatloaf

Meatloaf ingredients:
2/3 cup dry bread crumbs
1 cup milk
1.5 pounds lean ground beef
2 slightly beaten eggs
¼ cup fresh chopped onion
1 teaspoon salt
1/8 teaspoon ground pepper
½ teaspoon ground sage
Topping ingredients:
3 tablespoons brown sugar
¼ cup ketchup
¼ teaspoon ground nutmeg
1 teaspoon dry ground mustard

Directions:
Mix all of the meatloaf ingredients.  Mix well, but not excessively (over handling the ground beef makes it tough.)  Put the meatloaf mixture in a greased or lightly sprayed loaf pan.
Mix all of the topping ingredients.  Spread on the top of the meatloaf mixture before baking.
Bake at 350 degrees until center of meatloaf is done – approximately one hour.  To test for doneness, cut into the center of the meatloaf
Remove the meatloaf from the loaf pan immediately and place on a plate or serving platter.  Allow to rest for about 5 minutes.  Leaving the meatloaf in the loaf pan will allow it to absorb the grease from the baking process.
Optional ingredient – pre-cooked bacon on top of the meatloaf mixture before the topping is applied.
Optional ingredient – fold into meatloaf mixture chunks of sharp cheddar cheese.
Serve with fresh salad and baked potato.

Slow-Cooked Hoisin Pot Roast

Ingredients:
1 medium onion cut into 1 inch pieces
1 boneless beef chuck or English roast 4 to 5 pounds
1 tablespoon canola oil
1 cup water
1 cup hoisin sauce
3 medium plums or 6 pitted dried plums, halved (may substitute canned plums)
Directions:
Place onion in a 5 quart slow cooker.  Cut roast in half.  In a skillet, heat oil over medium-high heat; brown the meat.  Transfer meat to slow cooker.
Combine water and hoisin sauce; pour over meat.  Top with plums.
Cook, covered, on low until meat is tender, 8-10 hours.  Skim fat.
Serves 8-10
Prep time 20 minutes
Slow cook time 8 or more hours

Standing Rib Roast

Preheat oven to 300 degrees F.  Adjust oven rack to lower third of the oven
If you did not have the butcher season the roast, thoroughly dry it by patting it with paper towels.  To season it yourself, simply rub the surface of the meat with lots of coarse sea salt and freshly ground black pepper.  Allow the roast to come to room temperature.
Ribs should be down as a natural rack in the pan – roast until an instant-read thermometer placed in the thickest part of the meat (do not allow thermometer to touch the bone) reads 5 to 10 degrees F lower than desired finished internal temperature of your roast as shown below.
Finished internal temperatures: 125 degrees Rare; 135 degrees Medium Rare; 145 degrees Medium.
Remove roast from pan and oven.
Put empty roasting pan back into oven and re-preheat to 500 degrees F.  Place the roast in re-preheated roasting pan and sear for 3 to 4 minutes or until browned to your liking, but no more than 5 minutes.  Remove the roast from the oven and rest for 10-15 minutes.  Do NOT skip this step.  The internal temperature will slowly rise another 5 to 10 degrees F or so.
After “resting” the roast, slice to order, and enjoy.

Nancy’s Poor Man’s Beef Stroganoff

Nancy’s Poor Man’s Beef Stroganoff
Ingredients:
1 lb lean ground beef
1 can (10.75 oz) cream mushroom soup
1 bar (3 oz) softened Philadelphia cream cheese
Sliced fresh mushrooms
1 tube Pillsbury biscuits from dairy case
Directions:
Mix mushroom soup and cream cheese in a casserole dish.  Add cooked and drained ground beef and fresh mushrooms.  Mix well.
Bake uncovered at 350 degrees F. 20 to 25 minutes (sides will start bubbling).
Adjust oven temperature to biscuits baking temperature.  Place biscuits on top of the stroganoff and put back in the oven.  Finish cooking per biscuit instructions.
Recipe contributed by Nancy Crown

Trudy’s World’s Best Meatloaf

This is one of the best meatloaf recipes that we have ever made; in fact, Mert’s uses this recipe if we have somebody that wants us to make a ready-to-bake meatloaf for them.  Trudy is Nancy’s mom – Nancy gave us permission to use several of Trudy’s recipes – check them out at the recipe wall at the stores.

Trudy’s World’s Best Meatloaf
Ingredients:
Meatloaf ingredients:
2/3 cup dry bread crumbs
1 cup milk
1.5 pounds lean ground beef
2 slightly beaten eggs
¼ cup fresh chopped onion
1 teaspoon salt
1/8 teaspoon ground pepper
½ teaspoon ground sage
Topping ingredients:
3 tablespoons brown sugar
¼ cup ketchup
¼ teaspoon ground nutmeg
1 teaspoon dry ground mustard
Ingredients:
Mix all of the meatloaf ingredients.  Mix well, but not excessively (over handling the ground beef makes it tough.)  Put the meatloaf mixture in a greased or lightly sprayed loaf pan.
Mix all of the topping ingredients.  Spread on the top of the meatloaf mixture before baking.
Bake at 350 degrees until center of meatloaf is done – approximately one hour.  To test for doneness, cut into the center of the meatloaf
Remove the meatloaf from the loaf pan immediately and place on a plate or serving platter.  Allow to rest for about 5 minutes.  Leaving the meatloaf in the loaf pan will allow it to absorb the grease from the baking process.
Optional ingredient – pre-cooked bacon on top of the meatloaf mixture before the topping is applied.
Optional ingredient – fold into meatloaf mixture chunks of sharp cheddar cheese.
Serve with fresh salad and baked potato.

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