Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts

Cream Cheese Meatloaf



Cream Cheese Meatloaf
  • 1 1/2 lb. ground pork and beef mixture
  • 1 8-oz. pkg. cream cheese
  • 2 eggs
  • 1 medium onion, chopped
  • 2 tsp. salt
  • 1 tsp. pepper

  1. Mix all ingredients together with your hands and put into a loaf pan. Bake at 350 degrees for 1 hour and 15 minutes.

Steak Au Poivre (Steak with Pepper)



  • 2 rib eye steaks (or better cut)
  • 1/4 stick butter and a little olive oil
  • 1/2 pint heavy whipping cream
  • Cracked black pepper (a lot - like 1/2 cup)
  • 4 oz. brandy
  • 6 pats of cold butter

Crack peppercorns until you have approximately 1/2 cup. Do not grind them crack/crush them. Coat the steaks with the cracked pepper, push/grind the pepper in with the heal of your hand. Heat the butter/olive oil in skillet on medium-high heat. Cook steaks to desired doneness. (Can use thinner cuts of meat so the cooking time will not be so long in the skillet.) Remove the steaks and keep warm.

There will be some bits of pepper and steak drippings in the pan. Pour off the oil/butter but be careful not to pour off bits & pieces left in pan. Put skillet back on stove and turn to high, just for a few seconds to get the skillet hot enough for the brandy to flame - pour in the brandy and light it. Flame will burn out. Turn heat to medium.
                                                                                  
Now pour in the cream, and with a rubber spatula, scrape the bottom of the pan to be sure everything is loose, scrape sides and bottom to keep cream from burning (cream can bubble, but don't burn). Cook this down a bit. Now, take 6 pats of cold butter and put into the sauce. Take sauce off when it has cooked down to the thickness you want. Place steaks on plate and spoon sauce over them. Yummy!!

Have a lid to the skillet(s) close by and/or keep a fire extinguisher handy. 

Gingered Beef with Leek and Asparagus


Gingered Beef with Leek and Asparagus

6 1/8-inch-thick slices fresh ginger
1 tablespoon toasted sesame oil
1 teaspoon freshly ground black pepper
1/4 cup canola oil
1/4 cup soy sauce
1/2 cup dry red wine
1 pound flank steak, cut against the grain into 1/8 - inch slices (substitute 4 medium portobello mushrooms)
1 pound asparagus, ends trimmed and cut into 2-inch pieces
1 tablespoon Canola oil
4 medium leeks, white parts only, well washed and julienned
1 tablespoon finely chopped garlic
2 tablespoon finely chopped fresh ginger
Salt and freshly ground black pepper

In a dish large enough to hold the beef, combine the ginger, sesame oil, pepper, Canola oil, soy sauce, and wine. Stir to blend. Add the beef, turn to coat, and marinate, covered, at least 1 hour and preferably overnight.

Bring a large quantity of salted water to a boil. Fill a large bowl and add ice. Add the asparagus to the boiling water and cook until tender-crisp, 4 to 6 minutes. Transfer to the bowl of ice water to cool. Drain well and set aside.

To make the leeks, heat a wok or large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the leeks, garlic, and ginger and cook, stirring, until soft, about 3 minutes.

Drain the beef and stir-fry just cooked through, about 4 minutes. Add the asparagus and stir-fry until thoroughly heated. Season with the salt and pepper to taste and serve
immediately.


Beef Ragout and Spaghetti Squash



Beef Ragout and Spaghetti Squash
  • 1/2-1 lb. ground sirloin
  • 1-2 T olive oil
  • 1 C. chopped onion
  • 1 T minced garlic
  • 1 can (14 oz.) plum tomatoes, drained and chopped, juice reserved (I used 14 oz. can
  • of already diced tomatoes)
  • 1 lg. sweet red pepper, cut up
  • 1 lg. zucchini, diced
  • 1/2 lb. mushrooms, cut in 1/4ths
  • 1 T tomato paste (I used 8 oz. tom. sauce instead)
  • 1/2 t. oregano
  • 3/4 t. salt
  • 1/4 t. pepper

Ragout
  1. Brown beef in large non-stick skillet over medium-high heat. Drain. Wipe out skillet and heat olive oil over medium heat. Cook onions and garlic in hot olive oil until softened.
  2. Stir in juice from tomatoes (may need to add a little water); cook 1 minute. Add beef
  3. and remaining ingredients. Bring to a boil. Cover and simmer 25-30 minutes.

Spaghetti Squash
  1. You will need to start this first if you are serving with the Beef Ragout.
  2. Pierce the squash and place whole squash in pre-heated 375 degree oven for 20-30
  3. minutes. Remove from oven and slice squash in half lengthwise and scoop out seeds.
  4. Return to oven, cut side down (can wrap in foil) and continue to bake at 375 for another
  5. 30-40 minutes. Shred insides with fork and serve with the Beef Ragout. Top with
  6. grated Pecorino Romano.


Cocktail Meatballs

Cocktail Meatballs

10 servings
Ingredients
  • 1 pound lean ground beef
  • 1 egg
  • 2 tablespoons water
  • 1/2 cup bread crumbs
  • 3 tablespoons minced onion
  • 1 (8 ounce) can jellied cranberry sauce
  • 3/4 cup chili sauce
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons lemon juice

Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
  3. Bake in preheated oven for 20 to 25 minutes, turning once.
  4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

Garlic Prime Rib

Garlic Prime Rib

Ingredients
  • 1 (10 pound) prime rib roast
  • 10 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons dried thyme

Directions
  1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
  2. Preheat the oven to 500 degrees F (260 degrees C).
  3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
  4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Basic mince


Basic mince

Makes
8 cups

Ingredients
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 stick celery, finely chopped
  • 1 red capsicum, deseeded, finely diced
  • 1 green capsicum, deseeded, finely diced
  • 1kg lean beef mince
  • 400g can chopped Italian tomatoes

Method
  1. Heat oil in a frying pan over medium-high heat. Add onion, celery, and red and green capsicum. Cook for 3 minutes or until soft.
  2. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned. Add tomatoes. Season with salt and pepper. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 15 minutes or until thick.
  3. Use immediately or allow to cool completely then freeze for up to 3 months in a container just large enough to hold mince.


Beef Mince Recipes,beef recipes

Beef Mince And Pea Curry


Beef mince and pea curry

Preparation Time
10 - 15 minutes

Cooking Time
15 minutes

Ingredients (serves 4)

  • 2 tablespoons vegetable oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoons madras curry paste
  • 650g beef mince
  • 400g can diced tomatoes
  • 1 cup frozen peas
  • steamed basmati rice, mint leaves and pappadums, to serve

Method

  1. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add garlic and cook for 1 minute. Add curry paste and cook, stirring, for 1 minute or until aromatic.
  2. Add beef and cook, stirring with a wooden spoon, for 4 minutes or until browned. Add tomatoes and bring to the boil.
  3. Reduce heat to medium. Cook, uncovered, for 5 minutes or until liquid has almost evaporated. Stir in peas and cook for 1 minute or until peas cooked through. Spoon curry over rice. Top with mint. Serve with pappadums.

Notes

  • Place 4 pappadums at a time, evenly spaced, on a heatproof, microwave-safe rack or inverted dinner plate (so they are elevated off the turntable by 2cm). Microwave, uncovered, on HIGH (100%) for 1 to 2 minutes or until pappadums expand and crumple (they become crisp as they cool). This recipe can be made ahead and frozen.

Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.


Beef Mince Recipes,beef recipes

Chilli mince beef with basil


Chilli mince beef with basil

Ingredients (serves 6)
  • 1 iceberg lettuce
  • 2 tablespoons vegetable oil
  • 500g lean beef mince
  • 3 long red chillies, sliced
  • 4 cloves garlic, finely chopped
  • 2 tablespoons fish sauce
  • 1 tablespoon white sugar
  • 1 tablespoon oyster sauce
  • 1/2 cup chicken stock or water
  • 3 green onions, thinly sliced
  • 1/3 cup basil leaves, shredded

Method
  1. Remove core from lettuce. Cut in half lengthways and place into a large bowl of cold water. Allow to stand for 30 minutes. This loosens the leaves and enables easy peeling to form cups.
  2. Heat oil in a large frypan over high heat. Add half the mince and cook, stirring continuously, until well-browned. Remove and repeat with remaining mince.
  3. Return mince to pan and add chillies, garlic, fish sauce, sugar, oyster sauce, and stock. Stir until well-combined. Bring to the boil. Reduce the heat to medium-low and simmer. Add green onions and cook for 4 minutes.
  4. Remove from heat and fold through basil. Spoon the chilli mince beef into the lettuce cups and serve immediately.
  5. Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.


Beef Mince Recipes,beef recipes

Beef and bean crumble

Beef and bean crumble
  
ingredients
serves 4
  • 500 g (1 lb) lean minced beef
  • 25 g (1 oz) margarine or butter
  • 1 onion, chopped
  • 2 carrots, coarsely grated
  • 2 celery stalks, finely chopped
  • 150 ml (1/4 pint) beef stock
  • 150 g (5 oz) can tomato puree
  • 1/2 teaspoon dried oregano
  • salt and freshly ground black pepper
  • 425 g (15 oz) can baked beans in tomato sauce
  • crumble topping
  • 75 g (3 oz) porridge oats
  • 25 g (1 oz) plain flour
  • 1/2 teaspoon dried oregano
  • 50 g (2 oz) Cheddar cheese, finely grated
  • 40 g (1 1/2 oz) margarine, melted

method
1. Heat the oven to 200C/400F/Gas 6. Melt the margarine in a large saucepan, add the onion, carrot and celery and fry gently for 5 minutes until the onion is soft and lightly coloured. Add the minced beef and fry over moderate heat for 3-4 minutes until browned.
2. Add the stock to the pan with the tomato puree, oregano and salt and pepper to taste, and simmer, uncovered, for 10 minutes, stirring.
3. Meanwhile, make the crumble topping: mix the oats in a small bowl with the flour, oregano and grated cheese. Add 1/4 teaspoon salt, then season well with black pepper. Stir in the melted margarine.
4. Stir the baked beans into beef mixture and heat through, then transfer the mixture to a 1.75 L/3 pint ovenproof dish. Sprinkle the crumble mixture over the top.
5. Bake in the oven for 30 minutes, until the topping is golden brown. Serve hot, straight from the dish.

Beef Mince Recipes,beef recipes

Beef and Mushroom Burgers


Ingredients
Serves: 6
  • 1 small onion, chopped
  • 175g (6 oz) mushrooms
  • 500g (1 1/4 lb) lean beef mince
  • 4 tablespoons fresh wholemeal breadcrumbs
  • 1 tablespoon dried mixed herbs
  • 1 tablespoon tomato purée
  • salt and freshly ground black pepper to taste flour, for shaping

Preparation method
Prep: 5 mins | Cook: 12 mins
1. Place onion and mushrooms in a food processor and process until finely chopped. Add mince, breadcrumbs, herbs, tomato purée, salt and pepper. Process in bursts for a few seconds at a time, until mixture binds together but still has some texture.
2. Mould handfuls of the mince mixture into burger patties using lightly floured hands.
3. Using a large frying pan or griddle, cook the burgers for 12 to 15 minutes, turning once, until evenly cooked.
4. Serve with relish and salad, in burger buns or pitta breads.

Tip:
You can cook these under the grill instead of using the hob.

Beef Mince Recipes,beef recipes

Mince Ring in Cabbage



Mince Ring in Cabbage
500 calories per serving

ingredients
  • serves 4
  • about 675 g (1 1/2 lb) Savoy cabbage
  • 2 onions
  • 1 day old bread roll
  • 2 eggs
  • 675 g (1 1/2 lb) mixed minced meat
  • salt and freshly milled white pepper
  • 1/2 teaspoon ground caraway
  • 1 tablespoon oil

method
1. Remove the stalk and any damaged leaves from the cabbage, then boil the cabbage for 10 minutes in salted water. Leave it to cool, separate the leaves, cut out the thick stalks from the outer leaves and finely chop the inner leaves.
2. Dice the onions. Soften the roll in cold water. Mix the chopped cabbage, eggs and onion into the minced meat and season with salt, pepper and caraway. Squeeze excess moisture from the roll and work the roll into the mixture until smooth.
3. Brush a ring mould with oil and line it with large cabbage leaves. Fill the mould with the meat mixture and cover with the remaining cabbage leaves. Wrap the mould tightly in aluminium foil and stand it in a pan of boiling water. Simmer for 1 1/2 hours, then turn out the mince ring onto a hot plate. 

Beef Mince Recipes,beef recipes

Spicy Meatballs

Spicy Meatballs
ingredients makes 24
  • 1 large onion, roughly chopped
  • 1 - 2 fresh red chillies, seeded and chopped
  • 2 garlic cloves, crushed
  • 1 cm (1/2 in) cube shrimp paste
  • 15 ml (1 tbsp) coriander seeds
  • 5 ml (1 tsp) cumin seeds
  • 450 g (1 lb) lean minced beef
  • 10 ml (2 tsp) dark soy sauce
  • 5 ml (1 tsp) dark brown sugar
  • juice of 1/2 lemon
  • a little beaten egg
  • oil for shallow-frying
  • salt and freshly ground black pepper
  • fresh coriander sprigs, to garnish

Method
1. Put the onions, chillies, garlic and shrimp paste in a food processor. Process but do not over-chop or the onion will become too wet and spoil the consistency of the meatballs. 
2. Dry-fry the coriander and cumin seeds in a preheated pan for about 1 minute, to release the aroma. Do not brown. Grind with a pestle and mortar.
3. Put the meat in a large bowl. Stir in the onion mixture. Add the ground coriander and cumin, soy sauce, seasoning, sugar and lemon juice. Bind with a little beaten egg and shape into small, even-size balls.
4. Chill the meatballs briefly to firm up, if necessary. Fry in shallow oil, turning often, until cooked through and browned. This will take 4 - 5 minutes, depending on their size.
5. Remove from the pan, drain well on kitchen paper and serve, garnished with coriander sprigs.

Beef Mince Recipes,beef recipes

B-B-Q Meatballs

B-B-Q Meatballs
Meatballs:
  • 2 pounds ground beef
  • 3/4 cup rolled oats
  • 1/3 cup instant non-fat dry milk + 1 cup water (or 1 cup non-fat milk)
  • 3 teaspoons dried onion flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper all-purpose flour
Sauce:
  • 2 tablespoons sugar
  • 2 tablespoons Worcestershire sauce
  • 1 cup ketchup
  • 1/2 cup water
  • 3 tablespoons vinegar
  • 6 tablespoons dried onion flakes
  • 1. Preheat oven to 350ºF.
  • 2. Combine ingredients and form into small balls.
  • 3. Roll in flour and brown in a skillet.
  • 4. Place meatballs in baking dish.
  • 5. Combine all ingredients for sauce and pour over meatballs.
  • 6. Bake at 350ºF for 30 to 40 minutes.
Makes 20 servings

Shish Kabob

Shish Kabob
  • 2 Tbsp olive oil
  • 1/2 C chicken broth
  • 1/4 C red wine
  • 1 lemon, juice only
  • 1 tsp chopped garlic
  • 1/4 tsp salt
  • 1/2 tsp rosemary
  • 1/8 tsp black pepper
  • 2 lb lean lamb, cut into 1-inch cubes
  • 24 cherry tomatoes
  • 24 mushrooms
  • 24 small onions

  1. Combine oil, broth, wine, lemon juice,garlic, salt, rosemary, and pepper.Pour over lamb, tomatoes, mushrooms, and onions. Marinate in refrigerator for several hours or overnight.
  2. Put together skewers of lamb, onions,mushrooms, and tomatoes. Broil 3 inches from heat for 15 minutes,turning every 5 minutes.

Each serving provides:
  • Calories: 274
  • Total fat: 12 g
  • Saturated fat: 3 g
  • Cholesterol: 75 mg
  • Sodium: 207 mg
  • Total fiber: 3 g
  • Protein: 26 g
  • Carbohydrates: 16 g
  • Potassium: 728 mg

Stir-Fried Beef and Chinese Vegetables

  • 2 Tbsp dry red wine
  • 1 Tbsp soy sauce
  • 1/2 tsp sugar
  • 11/2 tsp gingerroot, peeled, grated
  • 1 lb boneless round steak, fat trimmed, cut across grain
  • into 11/2-inch strips
  • 2 Tbsp vegetable oil
  • 2 medium onions, each cut into 8 wedges
  • 1/2 lb fresh mushrooms, rinsed, trimmed, sliced
  • 2 stalks (1/2 C) celery, bias cut into 1/4-inch slices
  • 2 small green peppers, cut into thin lengthwise strips
  • 1 C water chestnuts, drained, sliced
  • 2 Tbsp cornstarch
  • 1/4 C water

  1. Prepare marinade by mixing together wine, soy sauce, sugar, and ginger.
  2. Marinate meat in mixture while preparing vegetables.
  3. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onions and mushrooms for 3 minutes over medium-high heat.
  4. Add celery and cook for 1 minute. Add remaining vegetables and cook for 2 minutes or until green pepper is tender but crisp.Transfer vegetables to warm bowl.
  5. Add remaining 1 tablespoon oil to skillet. Stir-fry meat in oil for about 2 minutes, or until meat loses its pink color.
  6. Blend cornstarch and water. Stir into meat. Cook and stir until thickened. Then return vegetables to skillet. Stir gently and serve.

Each serving provides:
  • Calories: 200
  • Total fat: 9 g
  • Saturated fat: 2 g
  • Cholesterol: 40 mg
  • Sodium: 201 mg
  • Total fiber: 3 g
  • Protein: 17 g
  • Carbohydrates: 12 g
  • Potassium: 552 mg

Stir-Fried Beef and Potatoes

Stir-Fried Beef and Potatoes
  • 1 1/2 lb sirloin steak
  • 2 tsp vegetable oil
  • 1 clove garlic, minced
  • 1 tsp vinegar
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 large onions, sliced
  • 1 large tomato, sliced
  • 3 C boiled potatoes, diced

  1. Trim fat from steak and cut into small, thin pieces.
  2. In large skillet, heat oil and sauté garlic until golden.
  3. Add steak, vinegar, salt, and pepper. Cook for 6 minutes, stirring beef until brown.
  4. Add onion and tomato. Cook until onion is transparent. Serve with boiled potatoes.

  • Each serving provides:
  • Calories: 274
  • Total fat: 5 g
  • Saturated fat: 1 g
  • Cholesterol: 56 mg
  • Sodium: 96 mg
  • Total fiber: 3 g
  • Protein: 24 g
  • Carbohydrates: 33 g
  • Potassium: 878 mg

Scrumptious Meat Loaf

  • 1lb ground beef, extra lean
  • 1/2 C (4 oz) tomato paste
  • 1/4 C onion, chopped
  • 1/4 C green peppers
  • 1/4C red peppers
  • 1 C tomatoes, fresh, blanched, chopped
  • 1/2 tsp mustard, low sodium
  • 1/4 tsp ground black pepper
  • 1/2 tsp hot pepper, chopped
  • 2 cloves garlic, chopped
  • 2 stalks scallion, chopped
  • 1/2 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1 tsp orange rind, grated
  • 1/2 tsp thyme, crushed
  • 1/4 C bread crumbs, finely grated
  1. Mix all ingredients together.
  2. Place in 1-pound loaf pan (preferably with drip rack) and bake covered at 350 °F for 50 minutes.
  3. Uncover pan and continue baking for 12 minutes.
Each serving provides:
  • Calories: 193
  • Total fat: 9 g
  • Saturated fat: 3 g
  • Cholesterol: 45 mg
  • Sodium: 91 mg
  • Total fiber: 2 g
  • Protein: 17 g
  • Carbohydrates: 11 g
  • Potassium: 513 mg

Blake's Best Steak

Ingredients
Serves: 4
  • 4 (175g) rib-eye steaks
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper to taste
  • 8 cloves garlic, minced
  • 4 sprigs fresh rosemary
Preparation method
Prep: 15 mins | Cook: 15 mins
  1. Preheat barbecue for high heat.
  2. Rub each steak lightly with olive oil - this is to ensure that the steaks don't stick to the cooking grate. Season with salt and pepper. Rub fresh garlic into both sides of each steak. Let stand for 15 minutes.
  3. Place the steaks on the preheated barbecue, and immediately turn after 30 seconds (this first turn is to ensure that one side is seared). Place the fresh rosemary sprigs on top. Cook 7 minutes per side, to desired doneness, remembering to remove the rosemary sprigs before turning, and to replace on top of the meat after turning.

Quick Beef Casserole

  • 1/2 lb lean ground beef
  • 1 C onion, chopped
  • 1 C celery, chopped
  • 1 C green pepper, cubed
  • 31/2 C tomatoes, diced
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 1 C frozen peas
  • 2 small carrots, diced
  • 1 C uncooked rice
  • 11/2 C water

  1. In skillet, brown ground beef and drain off fat.
  2. Add rest of ingredients.Mix well. Cover and cook over medium heat until boiling. Reduce to low heat and simmer for 35 minutes.
  3. Serve hot.

Each serving provides:
  • Calories: 201
  • Total fat: 5 g
  • Saturated fat: 2 g
  • Cholesterol: 16 mg
  • Sodium: 164 mg
  • Total fiber: 3 g
  • Protein: 9 g
  • Carbohydrates: 31 g
  • Potassium: 449 mg


 
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