Category Archives: Beef

Nov29

Easy Swiss Steak

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Easy Swiss Steak

This is a very simple recipe to make.

  • 3 tablespoons canola oil
  • 2 lbs. round steak, 1-inch thick
  • 1/4 cup flour
  • 1 envelope dry onion soup mix (I make my own, see recipe under misc.)
  • 1 8-oz. can tomato sauce
  • 1/2 cup water

Pour oil in a 7 1/2 x 12 x 1 1/2-inch baking dish.  Place in oven at 400 degrees.  While dish and oil heat, trim steak and pound 2 tablespoons flour into each side.  Place in heated baking dish; turn to coat both sides.  Sprinkle on soup mix.  Pour tomato sauce mixed with water over all.  Cover tightly.  Reduce oven temperature to 325 degrees.  Bake 2 hours until fok tender.  Skim excess fat from gravy.

Makes 6 servings.

“The Bible is a mirror that reflects how God sees us.”

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Nov10

Sloppy Joe Calzones

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Sloppy Joe Calzones

My 8-year old grandson, Caleb, had so much fun making these with me.  I know it is much easier to just make the sloppy joes and put them on buns, but this was something different and fun.  And delicious also, I might add.

  • 2 tablespoons canola oil
  • 1 onion, minced
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced
  • 1/2 teaspoon chili powder
  • 1 pound ground beef
  • 1/4 teaspoon pepper, optional
  • 1 teaspoon brown sugar
  • 1 cup tomato puree
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 teaspoon hot sauce
  • 1 can Pillsbury Grands buttermilk biscuits
  • 1/2 to 1 cup shredded Cheddar cheese

Heat oil in a large skillet over medium heat.  Add onion and salt and cook until onion is soft, about 10 minutes.  Add the garlic and chili powder and cook, uncovered, stirring constantly, until fragrant, about 30 seconds.  Add the beef and cook, breaking up the meat with a wooden spoon, until just pink, about 3 minutes.  Don’t overcook.

Add pepper, if using, brown sugar, tomato puree, ketchup, water, and hot sauce.  Simmer until sauce thickens, 8 to 10 minutes.

Heat oven to 375 degrees.

Press each biscuit into 6-inch rounds.  Spoon 1/3 cup mixture onto center of round, add a tablespoon of cheese.  Fold dough in half over filling and press to seal.  Place on cookie sheet and bake 10 to 14 minutes or until golden brown.

Makes 8 calzones or (4 sloppy joes on buns)

“God’s help is only a prayer away!”

 

Oct29

Fabulous Hamburger Goulash

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Fabulous Hamburger Goulash

This is so flavorful and delicious!  It is a quick and easy weeknight meal that you can fix in 30 minutes.

  • 1 1/2 lbs. ground beef
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 6 garlic cloves, minced
  • 2 cups elbow macaroni
  • 1 (29-oz) can tomato sauce
  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 cup shredded Cheddar cheese

Cook beef in a large nonstick skillet or a dutch oven over medium-high heat, until no longer pink.  Drain beef, leaving 2 tablespoons fat in skillet, and reserve.  Add onion, red pepper and garlic to fat in skillet and cook, covered, until softened.

Add macaroni, tomato sauce, broth, oregano, paprika, salt and reserved beef to skillet and bring to boil.  Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender.  Sprinkle with cheese.  Serve.

Serves 4 to 6.

Make sure you use a large skillet or a pan that is big enough to hold it all.

“Under the protecting shadow of God’s wing, the little shadows of life lose their terror.”

Oct6

Beef Taco Bake

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Beef Taco Bake

If you can’t find Ro-Tel tomatoes, substitute one 14.5-ounce can diced tomatoes and one 4-ounce can chopped green chiles.

  • 2 (10-ounce) cans Ro-Tel tomatoes, drained, 1/2 cup juice reserved
  • 1 (16-ounce can refried beans
  • 1 tablespoon hot sauce
  • 1/4 cup chopped fresh cilantro
  • 3 cups shredded Mexican cheese blend
  • 1 1/2 pounds lean ground beef
  • 1 (1.5-ounce) package taco seasoning mix
  • 12 taco shells

Heat oven to 475 degrees.  Combine half of tomatoes, beans, hot sauce, and cilantro in bowl.  Spread evenly in 9 by 13-inch baking dish.  Sprinkle with 1 cup cheese.

Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 5 minutes.  Pour off fat, then stir in taco seasoning, remaining tomatoes, and reserved tomato juice.  Simmer over medium-low heat until thickened and nearly dry, 5 to 7 minutes.

Spoon 1 tablespoon cheese into each taco shell and top with beef mixture.  Arrange tacos upright in bean mixture, cover with foil, and bake until bubbling, about 10 minutes.  Remove foil, top with remaining cheese, and bake until cheese is melted, about 6 minutes.

Serves 4 to 6.

“No Christian is anonymous to God.”

 

Sep24

All-American Chili

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All-American Chili

I have made so many different chili recipes but I believe this may be the best one yet.  If you don’t like a lot of spice, leave out the cayenne pepper and/or the red pepper flakes.  Adjust the spices to your liking.

Now that the temperature is dropping to freezing, this is an excellent meal to make on those cold nights.  Or better yet, serve this to your football fans.

Top your bowl of chili with shredded cheese (I like Monterey Jack), sour cream, diced avocado, scallions or whatever you like.

Next time I make this, I will be doubling it so I can freeze some for later.

  • 2 tablespoons canola oil
  • 2 onions, minced
  • 6 garlic cloves, minced
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 1 teaspoon red pepper flakes, optional
  • 1/2 teaspoon cayenne pepper, optional
  • 2 pounds 85% lean ground beef
  • 2 (16-oz) cans dark red kidney beans, drained and rinsed
  • 1 (28-oz) can diced tomatoes
  • 1 (28-oz) can tomato puree
  • 2 teaspoons salt

Heat oil in a large dutch oven over medium heat until shimmering but not smoking.  Add onions, garlic, chili powder, cumin, red pepper flakes, and cayenne and cook, stirring occasionally, until the vegetables are softened and beginning to brown.  Increase heat to medium-high and add the beef.  Cook, breaking up the chunks with a wooden spoon, until no longer pink and just beginning to brown.

Add the beans, tomatoes, tomato puree, and 1 teaspoon salt.  Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour.  Remove the cover and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened.  Stir in the last 1 teaspoon of salt.

Serves 8 to 10.

“Jesus hears our faintest cry.”

Aug23

Beef Goulash Vegetable Soup

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Beef Goulash Vegetable Soup

Recipe for good health.  This soup is made with low-sodium beef broth and no added salt.  Very flavorful!  Can be made in under an hour.

  • 1 lb. extra-lean ground beef
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 6 cups low-sodium beef broth
  • 1 (10-oz) pkg. frozen cut green beans
  • 1 (8-oz) can no-salt-added tomato sauce
  • 1 – 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 1/2 cups flat wide noodles (6-oz)

Spray saucepan with nonstick cooking spray.  Saute beef, onions and celery 3 to 4 minutes until meat is browned and vegetables are tender.  Add beef broth, green beans, tomato sauce, chili powder, paprika and pepper; bring to a boil.  Cover and simmer 20 minutes.  Add noodles; simmer 8 minutes longer until noodles are tender.

Makes 6 servings.

  • Per Serving:
  • Calories – 268
  • Protein – 18 g
  • Fat – 14 g
  • Cholesterol – 61 mg
  • Carbs – 18 g
  • Sodium – 43 mg

“I will praise You…; marvelous are Your works.”

Aug8

Simple Meat Lasagna

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Simple Meat Lasagna

My husband has told me for years that he doesn’t like lasagna, so I have never made it.  But my grandson loves it and so for National Lasagna Day, we decided to make it and my hubby said he would eat it.  Guess what?  He loved it.  Yippee!  I get to make it again.  And this is a very easy recipe that I got from America’s Test Kitchen.

SAUCE

  • 1 tablespoon olive oil
  • 1 onion, minced
  • 1 teaspoon salt
  • 6 garlic cloves, minced
  • 1/2 ground beef
  • 1/2 ground sausage
  • 1 (28-oz.) can crushed tomatoes
  • 1 (28-oz.) can diced tomatoes
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • Pepper to taste

LAYERS

  • 15 oz. ricotta cheese (1 3/4 cups)
  • 1 1/4 cups grated Parmesan cheese
  • 1/2 cup minced fresh basil
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 no-boil lasagna noodles, (from one 8 or 9 oz. package)
  • 4 cups shredded mozzarella cheese

Adjust an oven rack to the middle position and heat the oven to 375 degrees.

FOR THE SAUCE:  Heat the oil in a Dutch oven over medium heat until shimmering.  Add the onion and salt and cook until softened, about 5 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Add the ground meats and cook, stirring to break up the clumps, until no longer pink, about 5 minutes.  Stir in the tomatoes with their juice, oregano and red pepper flakes.  Simmer until the sauce is slightly thickened, about 15 minutes.  Season with pepper to taste.

FOR THE LAYERS:  Mix the ricotta, 1 cup of the Parmesan, basil, egg, salt and pepper until well combined.

Spread 1/2 cup of the tomato sauce over the bottom of a 9 by 13-inch baking dish.  Place 3 of the noodles on top of the sauce and drop 3 tablespoons of the ricotta mixture down the center of each noodle, then spread it to an even thickness.  Sprinkle evenly with 1 cup of the mozzarella.  Spoon 1 1/2 cups of the sauce evenly over the cheese.  Repeat this layering two more times.

For the final layer, place the 3 remaining noodles on top.  Spread the remaining sauce over the noodles.  Sprinkle with the remaining 1 cup mozzarella and then the remaining 1/4 cup Parmesan.  Spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna.  Bake for 15 minutes.

Remove the foil and continue to bake until the cheese is browned and the sauce is bubbling, about 25 minutes longer.  Let cool for 10 minutes before serving.

To Make Ahead

The assembled, unbaked lasagna can be held in the refrigerator, wrapped tightly in plastic wrap, for up to 24 hours.  Allow the lasagna to sit at room temperature for 1 hour before baking.  It can also be frozen, wrapped in an additional layer of foil, for up to 2 months.

To bake, defrost it in the refrigerator for 24 hours, then allow it to sit at room temperature for 1 hour before baking.

NOTE:  If you do not want to make your own sauce, you can substitute jarred sauce (tomato only), you will need two 24 to 26-oz. jars (6 cups).

“When you have found food for your soul lead others to the Source.”

Jul6

Chuck Wagon Stew

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Chuck Wagon Stew

When the temperature is 103 degrees, cook something on the stove.  This is a very easy and delicious meal.  Serve a fruit salad or a jello salad for a side dish.

  • 2 lbs. beef stew meat
  • 1/4 cup + 1 tbsp. flour
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 4 carrots, peeled and cut into 1-inch pieces
  • 2 celery ribs, cut into 1-inch pieces
  • 2 large red potatoes, peeled and cut into 1-inch pieces
  • 3 small onions, each cut into 6 wedges

Cut stew meat into 1-inch cubes.  Place beef and 1/4 cup flour in a zip-top plastic bag; seal bag, and shake vigorously to coat.

Heat oil in a large Dutch oven over medium-high heat.  Add beef, and cook, stirring occasionally, until browned.  Add Worcestershire sauce, next 3 ingredients, and 4 cups water; bring to a boil.  Cover, reduce heat to low, and simmer 1 hour.

Add carrots and next 3 ingredients to beef mixture; bring to a boil over medium-high heat, stirring occasionally.  Reduce heat to low; cover and simmer 1 hour or until vegetables and beef are tender, stirring occasionally.

Combine remaining 1 tbsp. flour and 3 tbsp. water, stirring well; stir into stew.  Bring to a boil over medium-high heat; boil, stirring constantly, 5 minutes or until thickened and bubbly.  Serve in bowls steaming hot.

“God is actively working to keep you from the danger of getting lost in sin.”

 

 

 

Jun10

Meatball Stroganoff

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Meatball Stroganoff

I had some meatball mixture in my freezer that I wanted to use up, so I thawed it out and whipped up this recipe pretty fast.  I must say, “It’s pretty good!”  This is real comfort food.  (Not that I needed comforting today)  🙂

  • 2 slices high-quality white sandwich bread
  • 1/3 cup buttermilk
  • 3/4 lb. ground beef
  • 1/4 lb. ground pork
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
  • 1 large egg yolk
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons cooking oil
  • 2 cups beef broth
  • 1/4 cup flour
  • 1/2 cup sour cream
  • 8-oz. pkg. medium egg noodles, cooked

Remove and discard crusts from the bread, then tear the bread into small pieces.  Mash the bread pieces and buttermilk to a smooth paste in a large bowl, using a fork.

Add the beef, pork, Parmesan, parsley, yolk, garlic, salt and pepper to the mashed bread.  Stir the mixture gently until combined and uniform.  Gently form the mixture into 1 1/2-inch round meatballs.

Bring water to boil in a large saucepan and cook noodles.

Heat your oil in a 12-inch non-stick skillet over medium-high heat and brown meatballs in a single layer until nicely browned and cooked through.  Transfer meatballs to a plate leaving all cooking oil and browned bits in pan.

Turn heat down to medium and whisk in the flour.  Cook for a minute and then add the beef broth.  Cook and stir until mixture thickens, about 5 minutes.  Stir in sour cream.  Add meatballs and noodles; toss to coat.  Cook and stir until heated through, about 5 minutes.

Serves 4 to 6.

“God desires willing hearts ready to be used.”

 

 

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May22

Everyday Meat Loaf

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Everyday Meat Loaf

This is the best meatloaf.  You can top it with the piquant sauce or just ketchup, if you like, but I don’t.  You can make it in a large loaf pan or two small loaf pans.  I like the large pan because it is the right size to slice the meatloaf for sandwiches later.  If there is any left that is.

  • 16 – 20 soda crackers, finely crushed
  • 1 1/2 cups milk
  • 2 lbs. lean ground beef
  • 2 beaten eggs
  • 1 to 2 tablespoons dried minced onion
  • 1 teaspoon salt

Heat oven to 350 degrees.

Put all ingredients in a large bowl and mix well.  Then put mixture in your large loaf pan or your two smaller loaf pans.  If you’re using the sauce, put it on top of the mixture now.  Recipe follows.

Bake large loaf for about 1 hour and 15 minutes or the smaller loaves for 45 minutes and temperature is 160 degrees.

Serves 6 to 8.

Piquant Sauce

  • 3 tablespoons brown sugar
  • 1/4 cup ketchup
  • 1 teaspoon dry mustard

Combine all together and put on top of meatloaf.

Variation:  2 lbs. ground beef, 3 eggs, 1 cup milk, 1 cup fine crumbs, and 1 1/2 tsp. onion salt.

 

“When I’m thinking about an answer while others are talking – I’m not listening.”

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