Category Archives: Beef

Apr2

Easy Oven Beef Stew

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Easy Oven Beef Stew

This is so easy.  Just throw everything in your pot and put it in the oven.  No need to brown meat with this recipe.  Excellent!

  • 2 lbs. stew beef, cubed
  • 2 medium onions, sliced thin
  • 3 stalks celery, sliced
  • 4 medium carrots, sliced
  • 1 cup tomato juice
  • 1/3 cup tapioca
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 2 – 3 potatoes, cubed in medium pieces

Combine all but potatoes in a 2 1/2-qt. casserole.  Cover.  Bake at 325 degrees for 3 1/2 hours.  Put potatoes on last hour.  Stir occasionally.

Makes 4 – 6 servings.

“Those who know Jesus as their Friend are never alone.”

Feb29

Creamed Chipped Beef on Tater Tots

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Creamed Chipped Beef on Tater Tots

This is a quick and easy meal when you are in a hurry or just can’t decide what to have for supper.  Just have a package of frozen tater tots in the freezer and a jar of dried beef in the pantry.  All the rest is staples.  Of course, you don’t have to serve it on tater tots.  Try biscuits or toast.

  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 cups milk
  • 1 (2.5 oz.) jar dried beef, sliced in thin strips
  • Frozen tater tots

Melt butter in a large skillet over medium heat.  Add flour and whisk until combined.  (That is called making a roux)  Cook for a couple of minutes so you don’t have raw flour and then add the milk.  Whisk until it thickens.  Add dried beef.  Heat.

Serve over tater tots, biscuits or toast.

“The blood of Christ washes away our sins.”

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Jan25

Easy Hamburger Stroganoff

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Easy Hamburger Stroganoff

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 (4-oz.) can sliced mushrooms, drained
  • 1 (10 3/4-oz.) can cream of mushroom soup, undiluted
  • 1 (8-oz.) carton sour cream
  • 8 oz. noodles, cooked

Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain.  Stir in flour and next 3 ingredients; cook and stir 1 minute.  Stir in soup.  Simmer 10 minutes, stirring occasionally.  Add sour cream, and heat thoroughly.  Serve over noodles.

Note:  If you think the stroganoff is too thick, thin it with 1/8 to 1/4 cup beef broth.

Serves 4.

“Spending quiet time with God will bring quiet rest.”

Dec26

Beef Tenderloin / Horseradish Sauce

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Beef Tenderloin

I usually make beef tenderloin for very special occasions, as it is quite expensive.  This was served for our Christmas celebration this year.  Delicious!

  • 1 (3 to 4 lb.) beef tenderloin, membrane already removed
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons black pepper
  • 1 1/2 teaspoons sugar
  • 1/4 cup olive oil, minus 1 tablespoon for later
  • 1 tablespoon bacon grease
  • 1 tablespoon butter

Preheat oven to 450 degrees.

In a medium bowl, combine salt, pepper, sugar and olive oil minus the 1 tablespoon.  Add the bacon grease and set aside.

Heat a heavy skillet over very high heat.  Add the butter and 1 tablespoon olive oil.  When very hot, brown the tenderloin on each side for 1 to 2 minutes.

Place the meat on a baking pan with a rack.  Pour the seasoning mixture on the roast and rub it around and into the meat.  Put the pan into the oven and roast for 15 to 20 minutes or until it registers 120 to 125 degrees.  Check with thermometer inserted into the thickest part of the meat.  Take out of oven at 120 to 125 degrees and cover with foil and let sit 10 to 15 minutes.  It will cook more after it sits.  This is for medium rare meat.  If you want medium doneness, take out of the oven after it registers 130 to 135 degrees on the oven thermometer.  Let it sit the same amount of time.

6 to 8 servings.

horseradishsauce

Horseradish Sauce

  • 1 cup sour cream
  • 1/4 cup prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

Mix everything together and refrigerate until serving time.

“Listening may be the most loving and Christlike thing you do today.”

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Dec4

Pan Seared Rib Eye

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pansearedribeye

Pan Seared Rib Eye

This steak comes out perfect every time.

  • 1 boneless rib eye steak, 1 1/2-inch thick
  • Canola oil to coat
  • Kosher salt and ground black pepper

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees.  Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat.  Coat steak lightly with oil and season both sides with a generous pinch of salt.  Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan.  Cook 30 seconds without moving.  Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes.  Flip steak and cook for another 2 minutes.  (This time is for medium rare steaks.  If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes.  Serve whole or slice thin and fan onto plate.

Yield:  1 to 2 servings

“Obstacles give us the opportunity to trust God.”

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