Categories
Beef Main Dish

Cabbage Rolls

My Mother-in-law Judy’s Recipe
1 head cabbage
1 1/2 pounds ground Beef Top Round
1 red and yellow bell pepper, diced
2 eggs, beaten
1 cup rice, cooked
1/2 teaspoon salt
1 dash black pepper, and red pepper
1 tablespoon garlic, minced
3 tablespoons Worcestershire sauce
1/2 cup tomato sauce
Tomato sauce:
1 (16 oz.) can tomato sauce
1 tablespoon garlic
salt and pepper
1/2 cup Worcestershire sauce
1 teaspoon red pepper
Pre-boil cabbage outer leaves for about 5 minutes.  (steam until stems are tender: Don’t Over cook!)
Cook rice.  Mix meat and remaining ingredients together. (like you’d make a meatloaf) Cool cabbage leaves, take a hand full of meat mixture and put into leaf, roll, and place in pan seam down.  Repeat for rest of cabbage leaves.  Pour tomato sauce over the rolls and cook over medium high heat for about 45 minutes.
 8  Servings
Categories
Beef Main Dish

Beef Stroganoff

1 1/2 pounds cubed round steak, cut into thin strips
Everglades Seasoning
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream 
Cooked egg noodles
Season the steak strips with Everglades Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
 4  Servings
Categories
Beef Main Dish Make Ahead

Beef Lombardi

1  pound lean ground beef
1  (14 1/2-ounce) can chopped tomatoes
1  (10-ounce) can diced tomatoes and green chiles
2  teaspoons sugar
2  teaspoons salt
1/4  teaspoon pepper
1  (6-ounce) can tomato paste
1  bay leaf
1  (6-ounce) package medium egg noodles
6  green onions, chopped (about 1/2 cup)
1  cup sour cream
1  cup (4 ounces) shredded sharp Cheddar cheese
1  cup shredded Parmesan cheese
1  cup (4 ounces) shredded mozzarella cheese
Garnish: fresh parsley sprigs
Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.
Cook egg noodles according to package directions; drain.Stir together cooked egg noodles, chopped green onions, and sour cream until blended.  Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.
Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes.
Garnish, if desired.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.
To lighten: Substitute low-fat or fat-free sour cream and 2% reduced-fat Cheddar cheese. Reduce amount of cheeses on top to 1/2 cup each.
 6  Servings
Categories
Beef Slow Cooker

Beef in Red Wine

1-1/2  pounds beef stew meat, trimmed and cut into 1-inch cubes 
2  medium onions, cut up 
2  beef bouillon cubes or 1 envelope (1/2 of a 2.2-ounce package) onion soup mix 
3  tablespoons cornstarch    
Salt    
Black pepper 
1-1/2  cups dry red wine   
Hot cooked whole wheat pasta (optional) 
Place the beef and onions in a 3-1/2- or 4-quart slow cooker. Add bouillon cubes. Sprinkle with cornstarch, salt, and pepper. Pour red wine over all. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, serve over pasta.
6  Servings
Categories
Beef Main Dish

Beef Filets in Balsamic Sauce

4 Tbsp extra virgin olive oil
4 Tbsp butter1 yellow onion, medium and sliced thin
Salt to taste
Black pepper to taste
1/2 cup dry white wine
3 fresh rosemary sprigs, finely chopped
1/2 cup Marsala wine
1/2 cup beef broth
2 Tbsp balsamic vinegar
4 beef tenderloin filets (6 oz each)
1 dash parsley, finely chopped
Rosemary sprig, for garnish
Heat oil and butter in large saute pan over medium heat. Add sliced onions, salt, and pepper.   Cook 10 minutes or until caramelized (softened and golden brown), stirring frequently.   Add wine, broth, vinegar and chopped rosemary. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.   Rub beef filets with oil, then season with salt and pepper. Grill to preferred temperature.   Place grilled filets on a large platter; top with sauce. Garnish with parsley and rosemary.
 4  Servings
Categories
Beef Casseroles Homemade Mixes

Beef Casserole

Serve with a tossed green salad. 
2  (8-ounce) cans crescent rolls, divided
1 1/2  pounds ground beef
1/2  small onion, minced
2  cups (8 ounces) shredded Cheddar cheese
1/2  cup water
1/2  cup chili sauce
2  tablespoons taco seasoning
1  tablespoon Worcestershire sauce
1/2  teaspoon garlic salt
1/2  teaspoon pepper
Toppings: 
sour cream, salsa
Unroll 1 can crescent rolls, and press into a lightly greased 13- x 9-inch pan.  Bake at 375° for 10 minutes or until lightly browned.
Cook ground beef and onion in a large skillet, stirring until beef crumbles and is no longer pink. Drain. Stir in cheese and next 6 ingredients; spoon over crust. 
Unroll remaining can of crescent rolls, and shape into a rectangle, pressing perforations to seal; cut into 1/2-inch strips. Arrange strips in a lattice design over beef mixture.
Bake at 375° for 25 minutes or until golden. Let stand 10 minutes. Serve with sour cream and salsa, if desired.
6  Servings
Categories
Beef Main Dish Pasta

Beef & Noodles

1  pound  boneless beef round steak or chuck roast
1/4  cup  all-purpose flour
1  tablespoon  cooking oil
1/2  cup  chopped onion (1 medium)
2  cloves  garlic, minced
3  cups  beef broth
1  teaspoon  dried marjoram or basil, crushed
1/4  teaspoon  black pepper
8  ounces  frozen noodles
2  tablespoons  snipped fresh parsley

Trim fat from meat. Cut meat into 3/4-inch cubes. Coat meat with the flour. In a large saucepan brown half of the coated meat in hot oil. Remove from saucepan. Brown the remaining meat with the onion and garlic, adding more oil, if necessary. Drain off fat. Return all meat to the saucepan.

Stir in the broth, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 to 1-1/2 hours or until meat is tender. Stir noodles into broth mixture. Bring to boiling; reduce heat. Cook, uncovered, for 25 to 30 minutes or until noodles are tender. To serve, sprinkle with parsley.

Makes 4 servings

Categories
Beef Casseroles Main Dish Pork

Barbecue Pot Pie with Cheese Grits Crust

This is a great way to use up leftover BBQ.  This is an awesome dish!

1 large sweet onion, diced
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups thick barbecue sauce
1 1/2 cups beef broth
1 pound shredded barbecued pork (1 pound shredded beef may be substituted for pork.)

Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes or until golden brown. Stir in flour, and cook, stirring constantly, 1 minute. Gradually stir in barbecue sauce and beef broth; cook, stirring constantly, 3 minutes or until mixture begins to thicken. Stir in pork, and bring to a boil. Remove from heat, and spoon mixture into a lightly greased 13- x 9-inch baking dish.

*Cheese Grits Crust Batter*
2 cups water
2 cups milk
1 cup quick-cooking grits
2 cups (8 ounces) shredded sharp Cheddar cheese
3/4 teaspoon salt
1/2 teaspoon seasoned pepper
2 large eggs, lightly beaten

Bring water and milk to boil in a large saucepan; add grits, and cook, stirring often, 5 minutes or until thickened. Stir in cheese, salt, and pepper; remove from heat.  Stir about one-fourth of grits mixture gradually into beaten eggs; add to remaining grits mixture, stirring constantly.  Spoon hot grits mixture evenly over hot Barbecue Pot Pie mixture.

Bake at 425° for 20 to 25 minutes or until golden brown and set.

Yield 8 to 10 servings

Categories
Beef Main Dish Mexican

Barbacoa Burritos

Barbacoa:
1/3 cup apple cider vinegar
3 tablespoons lime juice
3 to 4 canned chipotle peppers (no sauce)
4 garlic cloves
4 teaspoons cumin (toast and grind whole seeds)
2 teaspoons dried Mexican oregano
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons salt
1/2 teaspoon clove (toast and grind whole cloves)
2 tablespoons vegetable oil
4 pound chuck roast
3/4 cup chicken broth
3 bay leaves

Pico de Gallo:
4 medium tomatoes, diced
1/2 cup diced red onion
1/4 cup minced cilantro
2 tablespoons minced jalapeno
2 tablespoons lime juice
1/4 teaspoon salt

Pinto Beans:
3 15-ounce can pinto beans (with liquid)
3 tablespoons bacon fat (from cooking 3 to 4 pieces of bacon)
1/2 teaspoon dried Mexican oregano

Cilantro-Lime Rice:
3 cups water
2 cups converted rice
3 tablespoons butter
1 1/2 teaspoons salt
1/3 cup minced cilantro
2 tablespoons lime juice

For Burrito:
8 12-inch flour tortillas
shredded cheddar cheese or Monterey Jack cheese
guacamole (optional)
sour cream (optional)

Make adobo sauce by combining vinegar, lime juice, peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender or food processor and puree on high speed until smooth.

Trim the fat from the meat, and then slice the roast into 6smaller pieces. Sear all sides of the chunks of meat in 2 tablespoons of oil in a large stockpot or dutch oven over medium heat until browned. Add the adobo sauce to the meat, pour in the chicken broth, and add the bay leaves. Cover the pot, turn yourstove to med/low heat and let the meat simmer (braise) for 5 to 6 hours or until meat easily flakes apart. Turn meat every 30 minutes as it cooks. After 4 hours, keep the lid off the pot. At the 5-hour mark, you should be able to tear meat apart into bite-size chunks with tongs.

As soon as your meat is in the pot, make pico de gallo by combining all ingredients in a bowl. Cover and chill for several hours while the barbacoa is cooking.

Just before meat is done, prepare the pinto beans by combining beans with bacon fat and oregano in a medium saucepan. Simmer 30 to40 minutes or until most of the liquid is gone and beans are soft.  Keep beans covered until the meat is ready.

Make the cilantro-lime rice by combining water, rice, and butter, and salt in a large saucepan. Bring to a boil over medium heat, then reduce heat to low, cover saucepan, and simmer for 20 minutes. When the rice is done stir in the cilantro and lime juice.  Keep rice covered until you’re ready to assemble the burritos.

Make each burrito by first heating a flour tortilla on a large skillet over medium heat, or wrapped in moist paper towels in the microwave. When the tortilla is warm, spoon a healthy portion of barbacoa meat into the tortilla, followed by the cilantro-lime rice, beans, pico de gallo, and your choice of cheese. You can also add sour cream and/or guacamole, if you like. Fold in the sides,tightly roll the tortilla, and dig in.

Makes 8 large burritos.

Categories
Beef Vegetables

Philly Cheesesteak Casserole

12 ounces penne pasta, cooked al dente & drained
4-5 steak-umms steak, sliced into strips or 1/2 lb beef, cut for steak sandwiches (paper-thin)
3 onions, sliced thin
1/2 green pepper, sliced thin
6 mushrooms, sliced
2 slices American cheese
4 ounces extra-sharp cheddar cheese, shredded
1/3 cup beef broth (approx)
3-5 dashes oregano
1 pinch basil
steak sauce
ketchup
seasoned tomato sauce (your choice)
Saute steak, onions, peppers& mushrooms until steak is cooked and veggies are tender.  Stir in pasta, beef broth, oregano& basil; top with cheese.    Cover & continue cooking over low heat until cheese is melted.  Stir gently to completely melt cheese into mixture.  
Serve with steak sauce, ketchup or seasoned tomato sauce.  
 4  Servings