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Archive for the ‘Beef’ Category

Hearty Beef Soup

Welcome to Freezer Food Friday.

Today I have a simple soup that can be made for dinner and the leftovers frozen OR freeze individual servings for later use.

Share your recipe and link it below.

 

Hearty Beef Soup

1 can Rotel tomatoes
2 cans Ranch beans
3 cans minestrone soup
3 cans water (use minestrone soup can)
1 pound ground beef or ground turkey
1 medium onion

Sauté onion and ground beef in large pot. Add Rotel tomatoes, Ranch beans, minestrone soup and water. Simmer for about 30 minutes or until hot on medium heat.

Makes enough for eight. You can also freeze the soup in individual containers to reheat later.

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50/50 Flank Steak

Welcome to Freezer Food Friday. I am looking forward to seeing your recipes. Please posta recipe on your blog and link it using Mr Linky below, or post a recipe inthe comment section here.

50/50 Flank Steak

MAKES 2 ENTRÉES, 6 SERVINGS EACH

1 tray (about 3 pounds, two steaks) flank steak
3/4 cup olive oil
1/2 cup balsamic vinegar
1/2 cup plum preserves
1/4 cup Dijon-style mustard
1/4 cup honey
1 tablespoon dried onion flakes
1/2 teaspoon salt
2 teaspoons minced garlic
1/2 teaspoon black pepper
2 one-gallon freezer bags, labeled

1. Rinse and trim each steak as desired. Place one steak in each freezer bag.
2. In a medium bowl, whisk together olive oil, balsamic vinegar, plum preserves, Dijon-style mustard, honey, onion flakes and salt; divide marinade evenly over the steaks.
3. Into each bag measure 1 teaspoon minced garlic and 1/4 teaspoon pepper.
4. Seal and freeze.

1. Completely thaw one entrée in the refrigerator.

2. Prepare a medium fire in a gas or charcoal grill.

3. Cook steak for 15 to 20 minutes for medium rare to medium. Turn occasionally and baste as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.

Freezer Food Friday – Our Favorite Pot Roast with Gravy

Welcome to Freezer Food Friday!

Share a recipe that can be made ahead and frozen for later use. Let’s help each other stock our freezers with meals for our families.

 

Our Favorite Pot Roast with Gravy

Makes: 6 servings
Prep: 20 minutes
Bake: 2-1/2 hours

1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
One 4-1/2- to 5-pound beef round bottom round rump roast
1 tablespoon olive oil
3 cups chopped onions
4 garlic cloves
2 large carrots, cut into 2-inch pieces
2 celery ribs, peeled and cut into 2-inch pieces
1/2 pound parsnips, peeled and cut into 2-inch pieces
2 bay leaves
2 large sprigs fresh thyme or 1 teaspoon dried thyme, crushed
1 14-1/2-ounce can whole tomatoes in juice, drained and chopped
2 14-ounce cans chicken broth
1 tablespoon chopped fresh parsley
Cooked egg noodles
Directions
1. Heat oven to 325 degrees F.

2. Sprinkle 1/2 teaspoon of the salt and the pepper on all sides of beef. Heat oil in large Dutch oven over medium heat. Add beef and brown on all sides, 4 minutes per side. Transfer beef to large plate.

3. Add onions to Dutch oven and cook until softened, 5 minutes. Stir in garlic, carrots, celery, parsnips, bay leaves, and thyme. Cook 5 to 8 minutes until vegetables soften. Add tomatoes and remaining 1/2 teaspoon salt; cook 2 minutes. Add chicken broth; bring mixture to a boil. Return beef and any accumulated juices to pot.

4. Tightly cover top of Dutch oven with foil then with a lid. Bake roast for 2-1/2 to 2-3/4 hours, turning roast over every 45 minutes, until fork-tender.

5. Carefully transfer roast to large cutting board. Cover roast loosely with foil and keep warm.

6. Skim fat from vegetables and broth. Place a large strainer over a large bowl. Working in batches, strain vegetables and broth through a strainer, gently pressing vegetables with a large spoon to extract as much liquid as possible. Scrape vegetable puree from the underside of strainer into sauce. Repeat with remaining broth and vegetables.

7. Reheat sauce over low heat. Thinly slice meat. Arrange meat on a large serving plate. Spoon sauce over top. Sprinkle top of pot roast with parsley. Serve with egg noodles and peas. Makes 6 servings.

Make-Ahead Tip: Meat and gravy can be made up to 1 month ahead. Arrange pot roast and sauce in a microwave-proof container. Cover and freeze up to 1 month. Defrost in microwave 45 minutes. Transfer to Dutch oven. Place a sheet of foil directly on top of pot roast and sauce. Cover and reheat in a 325 degree F oven 1 hour. Serve as above.

Soy-Sauced Steak

 

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Soy-Sauced Steak

From Julie Kay

Serves 4 to 6.

1 (2-lb.) sirloin steak
1/3 cup soy sauce
1/4 cup brown sugar
2 tbls. minced garlic
1 large onion, peeled and sliced into rounds
Cooked rice or pasta

1. Cut sirloin steak into strips. Pierce the strips with a fork and place in slow cooker.

2. Mix together soy sauce, brown sugar and garlic and pour over steak. Add sliced onion.

3. Cook on Low for 6 to 8 hours.

4. Serve over cooked rice or pasta of choice.

Pan-seared Burgers

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Today is Freezer Food Friday.

Freezer Food Friday

Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares. I am on Twitter if you want to follow me and have started collecting Swagbucks. Swagbucks is a search engine where you can win bucks for searching ( I just use it in place of Google ). Check it out and see if it works for you!

 

Pan-seared Burgers

Serves 4

1 large egg
2 Tbsp. (30 ml) cold water or beef broth
1/4 cup (50 ml) dry breadcrumbs Half medium onion, grated
1 clove garlic, grated
2 tsp. (10 ml) Dijon or prepared mustard
1/2 tsp. (2 ml) each salt and freshly ground pepper
1 lb. (500 g) lean ground beef
Canola oil

Break egg into a large bowl; whisk with water until smooth. Add breadcrumbs, onion, garlic, mustard, salt and pepper. Mix well to blend flavours.

Crumble beef over egg mixture. With a wooden spoon, mix beef and egg mixture just until combined.

Shape into four to six patties, each about 3/4-inch (2 cm) thick. (Makeahead: Layer between waxed paper in an airtight container and refrigerate for up to 24 hours. To
freeze, layer in a freezer bag. Press out air from the bag; freeze for up to one month.)

Set a skillet that will hold burgers comfortably in one layer over medium-high heat. Brush bottom of skillet with oil. Heat until oil is just shimmering. Arrange burgers in skillet. Fry until brown and crisp on bottom, about six minutes. Turn and fry until brown on both sides and a digital thermometer inserted sideways into centre reads 160 F (71 C) about 15 minutes from beginning to end.

Remove burgers to a plate topped with a paper towel and pat off any visible fat.

Note -you can double the recipe easily and freeze patties for suppers later on.

Apricot Meatballs

I made these tonight with frozen meatballs. I tossed them in the crockpot and  put the sauce over it. Let it cook on low about 4 hours.

Apricot Meatballs

Taste of Home Ground Beef Cookbook

1 egg
1 cup soft bread crumbs
1/4 cup chopped onion
1 teaspoon salt
1 pound ground beef
1/2 cup apricot preserves
1/4 cup barbecue sauce

In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs in several batches; drain. Transfer to a greased 2-qt. baking dish. Combine preserves and barbecue sauce; pour over meatballs. Cover and bake at 350° for 30 minutes or until the meat is no longer pink. Yield: 38 meatballs.

Italian Pot Roast ( crockpot – from Every Day Food)

For another verison of this recipe see HERE

Italian Pot Roast

1 tablespoon olive oil
1 can whole tomatoes in purée (28 ounces)
1 ¼ pounds small white potatoes (scrubbed)
1 large onion (cut into 8 wedges)
1 tablespoon fresh rosemary chopped (or 1 teaspoon dried and crumbled)
3 pounds beef chuck roast (trimmed and halved crosswise)
4 garlic cloves
coarse salt and ground pepper

1. With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic.  Generously season beef with 1 ½ teaspoons salt and 1 teaspoon pepper.  In a large skillet, heat oil over high heat, swirling to coat bottom of pan.  Cook beef until browned on all sides, about 5 minutes.

2. In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with purée), rosemary, and remaining garlic.  Cover; cook on high setting until meat is fork-tender, about 6 hours (do not uncover while cooking).

3. Transfer meat to a cutting board; thinly slice, and discard any gristle.  Skim fat from top of sauce.  To serve, divide beef and vegetables among bowls; generously spoon sauce over.

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