Beef

Steak Sandwich Kabobs Easy Dinner

Ingredients:
1 lb boneless beef Teres Major, cut into 1 inch cubes
1 teaspoon steak seasoning
1 medium sweet red bell pepper, cut into 1 inch chunks
6 oz focaccia bread, cut into 1 inch cubes (can substitute your favorite artisan bread)
1 medium onion, cut into 1 inch chunks
1 tablespoon olive oil
3 slices provolone cheese, cut into strips
2 cups deli coleslaw
½ cup chopped walnuts

Directions:
Sprinkle beef Teres Major with steak seasoning.  Alternately thread the beef, red pepper, bread cubes and onion onto four metal or soaked wooden skewers; brush with oil.
Preheat grill to medium heat.
Grill, covered, 8-10 minutes or until meat reaches desired doneness, turning occasionally.  Top with cheese; grill 1-2 minutes longer or until cheese is melted.
In a small bowl, combine coleslaw and walnuts.  Serve with kabobs.
Serves 4
From prep to table 25 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

Sweet and Sour Beef* – Easy Dinner

Ingredients:
1 tablespoon cornstarch
2 tablespoons cold water
1 pound boneless beef top sirloin cut into ½ inch cubes *
1 teaspoon salt
½ teaspoon pepper
3 teaspoons canola oil, divided
1 large green bell pepper, cut into ½ inch pieces
1 large red bell pepper, cut into ½ inch pieces
2 medium tart apples, chopped
½ cup plus 2 tablespoons thinly sliced green onions, divided
2/3 cup packed brown sugar
½ cup cider vinegar
Hot cooked rice, optional
*  substitute chicken or shrimp or boneless pork loin

Directions:
In a small bowl, mix cornstarch and water until smooth. Sprinkle meat with salt and pepper.  In a large nonstick skillet or wok coated with cooking spray, heat 2 teaspoons oil over medium-high heat.  Add meat; stir-fry 2-3 minutes or until done.  Remove from pan.
In same skillet, stir-fry peppers and apples in remaining oil 2 minutes.  Stir in ½ cup green onions; stir-fry 1-3 minutes longer or until peppers are crisp-tender.  Remove from pan.
Add brown sugar and vinegar to skillet; bring to a boil, stirring to dissolve sugar.  Stir cornstarch mixture and add to pan.  Return to a boil; cook and stir 1-2 minutes or until thickened.
Return meat and pepper mixture to pan; heat through.  If desired, serve with rice.  Sprinkle with the remaining green onion.
Serves 6
Prep to table 30 minutes

Beef French Onion Pot Pie – Easy Dinner

Ingredients:
1 pound lean ground beef
1 small onion, chopped
1 can (10.5 oz) condensed French onion soup
1 ½ cups shredded mozzarella
1 tube (12 oz) refrigerated buttermilk biscuits

Directions:
Preheat oven to 350 degrees F.  In a large skillet, cook beef and onion until meat is no longer pink, breaking beef into crumbles; drain.  Stir in soup; bring to a boil.
Transfer to an ungreased 9 inch deep-dish pie plate; sprinkle with cheese.  Bake 5 minutes or until cheese is melted.  Top with biscuits and bake 15- 20 minutes longer or until biscuits are golden brown.
Serves 4
From prep to table 30 minutes

Bacon Cheeseburger Pasta – Easy Dinner

Ingredients:
8 oz uncooked penne pasta or other desired dry pasta
1 lb lean ground beef
6 to 10 bacon strips, diced
1 can (10.75 oz) condensed tomato soup, undiluted
½ cup water
1 cup (4 oz) shredded cheddar cheese
Salt and pepper to taste
warm bread, optional

Directions:
Cook pasta according to package directions.  Drain and set aside.
In a large skillet, cook beef until no longer pink; drain grease and set aside.
In same skillet, cook bacon until crisp; drain from grease on paper towel.  Discard grease and drippings remaining in skillet.
Add cooked, drained pasta to skillet.  Stir in the soup, water, beef and bacon, salt & pepper to taste; heat through.  Sprinkle with cheese and allow to melt – serve immediately.
Optional – Put all ingredients in a casserole (or bake in heavy skillet you have been using) – bake at 400 degrees F for 20 to 25 minutes or until heated through and starting to get crisp on top.  Sprinkle with the cheese and allow it to melt.  Remove from the oven and serve.
Optional sides – fresh salad and warm bread
Serves 4
From prep to table (oven method) 1 hour
From prep to table (skillet method) 30 minutes

Beefy Vegetable Soup

Ingredients:
1 to 1.5 pounds lean ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cans 8 oz each tomato sauce
2 cans 16 oz each kidney beans, rinsed and drained (optional)
1 package 10 oz frozen corn
1 cup shredded carrots
1 cup chopped green pepper
1 cup chopped sweet red pepper
1 cup chopped fresh tomato
1 tablespoon chili powder
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon ground black pepper
Shredded cheddar cheese, sour cream, tortilla chips (optional)

Directions:
In a skillet, cook beef, onion and the garlic over medium heat until the meat is no longer pink; drain all grease from the mixture.
Transfer meat mixture to a slow cooker.  Add the tomato sauce, optional kidney beans, vegetables and seasonings; mix well.
Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally.
Serve with cheese, sour cream and chips if desired.
This delicious savory soup would also be excellent with fresh hot bread.
Serves 8-10
This can be frozen and reheated nicely later.

Cajun Burgers

Ingredients:
2 pounds ground beef
1 cup seasoned breadcrumbs
2 tablespoons ground coriander
2 tablespoons Cajun spice
¼ teaspoon dried steak seasoning
¼ teaspoon dried oregano
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
2 jalapeno peppers, seeded and diced
6 to 8 hamburger buns, toasted

Directions:
Preheat grill to medium high heat.  Combine all ingredients except the buns in a large mixing bowl with ground beef.  Form into patties, 6 to 8 oz each.
Cook until desired doneness, 6 to 8 minutes per side for medium.
Serves 6-8
From prep to table 40 minutes

Santa Marie Grilled Sirloin or Tri-Tip Steak

Ingredients:
4 tablespoons paprika
3 tablespoons brown sugar
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon ground white pepper
1 tablespoons celery salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
1 teaspoon ground mustard
1 beef sirloin tip roast or tri-tip roast (2 to 3 pounds)
2 cups (handful) soaked hickory wood chips or chunks
2 tablespoons canola oil

Directions:
Combine all spices; rub desired amount over roast.  Wrap in plastic and refrigerate overnight.  Store leftover dry rub in an airtight container for up to 6 months.
Remove roast from refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood soaked wood chips according manufacturer’s directions (ask your butcher).
Unwrap the roast and brush with oil; place over drip pan.  Grill, covered, over medium-low indirect heat for 1 to 1 ½ hours or until meat reaches the desired doneness.
Let stand 10-15 minutes before slicing.
Serves 6
Prep time 20 minutes plus overnight marinating
Grill 1 to 1 ½ hours plus standing time

Spinach Steak Pinwheels

Ingredients:
1 ½ pounds beef top sirloin steak *
8 bacon strips, cooked
1 package (10 oz) frozen chopped spinach, thawed & squeezed dry
¼ cup grated Parmesan cheese
½ teaspoon salt
1/8 teaspoon cayenne pepper
* or substitute marinated/tenderized flank steak

Directions:
Lightly score steak by making shallow diagonal cuts at 1 inch intervals into top of steak; repeat cuts in the opposite direction.  Cover steak with plastic wrap; pound with a meat mallet to ½ inch thickness.  Remove plastic.
Place bacon widthwise at center of steak.  In a bowl, mix remaining ingredients; spoon over bacon.  Starting at a short side, roll up steak jelly-roll style; secure with toothpicks.  Cut into six slices.
Lightly oil grill grate to prevent sticking.  Preheat grill to medium high heat.
Grill pinwheels, covered, 5-6 minutes on each side or until beef reaches desired doneness (for medium-rare, internal temp should read 145 degrees F; medium, 160 degrees F.
Pull and discard toothpicks before serving.
Serves 6
From prep to table 25 minutes

Guinness Corned Beef & 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

Page 1 of 3123