Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 1/4 c. all-purpose flour, divided 2 large eggs 1 1/2 c. 2% milk, divided 4 beef cubed steaks (6 oz. each) 1 1/4 tsp. salt, divided 1 tsp. pepper, divided Oil for frying 1 c. water
Directions: Place 1 c. flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 c. milk until blended. Sprinkle steaks with 3/4 tsp. each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour.
In a large skillet, heat 1/4 inch oil over medium heat. Add steaks; cook 4-6 minutes on each side or until golden brown and a thermometer reads 160 degrees. Remove from pan; drain on paper towels. Keep warm.
Remove all but 2 Tbsp. oil from the pan. Stir in remaining 1/4 c. flour, 1/2 tsp. salt and 1/4 tsp. pepper until smooth; cook and stir over medium heat 3-4 minutes or until golden brown. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with steaks.
Ingredients: 1 large onion, cut into wedges 1 c. apple juice 1 bay leaf 1 corned beef brisket with spice packet (2 1/2-3 lbs.), cut in half 1 small head cabbage, cut into wedges Directions: Place the onion in a 5 quart slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf before serving.
Ingredients: 12 oz. flank or sirloin steak, cut across grain into thin strips Grated peel of 1 large orange (2 tsp.) 1 Tbsp. grated fresh ginger 3 Tbsp. cornstarch, divided 3 Tbsp.. sherry or orange juice 2 Tbsp. soy sauce 1 tsp. beef bouillon granules 1 Tbsp. sugar 1/4-1/2 tsp. crushed red pepper flakes 1/2 c. water 2 Tbsp. corn oil 3 c. broccoli florets Hot cooked rice or pasta Directions: Toss steak, orange peel, ginger and 1 Tbsp. cornstarch in a medium bowl to coat meat lightly; set aside. Stir sherry, soy sauce, bouillon granules, sugar, crushed red pepper, water and 2 Tbsp. cornstarch in a small bowl until blended. Heat oil in wok or large skillet over medium heat. Add beef and stir-fry for 2 minutes until nearly cooked through. Add broccoli and stir-fry 3 minutes or just until tender. Stir soy sauce mixture until blended, pour into wok. Stirring constantly, bring to a boil. Serve with rice or pasta.
Ingredients: 1 boneless beef chuck pot roast (about 3 lbs.) 2 Tbsp. canola oil 1 1/4 c. water 3/4 c. beer or beef broth 1 can (8 oz.) tomato sauce 1/2 c. chopped onion 2 Tbsp. sugar 1 Tbsp. vinegar 2 tsp. salt 1 tsp. ground cinnamon 1 bay leaf 1/2 tsp. pepper 1/2 tsp. ground ginger Cornstarch and water, optional Directions: In a Dutch oven, brown roast in hot oil. Combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 1/2-3 hours. Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth to pot roast if necessary.
Ingredients: 1 Tbsp. vegetable oil 1 c. frozen whole kernel corn, thawed 1 tsp. chili powder 1 pkg. (17 oz.) refrigerated cooked beef tips with gravy 1 jar (16 oz.) mild or medium thick and chunky salsa 1 can (14 oz.) pinto beans or red beans, rinsed and drained 1/4 c. bottled hickory-flavor barbecue sauce 1/4 c. sour cream Corn bread or corn muffins (optional) Directions: In a large saucepan or Dutch oven, heat oil over medium heat. Add corn and chili powder; cook for 3 minutes, stirring frequently. Stir in beef tips with gravy, salsa, beans and barbecue sauce. Bring to boiling, stirring occasionally to break up beef slightly. Reduce heat. Cover and simmer for 5 minutes. Top each serving with sour cream. If desired, serve with corn muffins.
Ingredients: 1 c. soy sauce 1/2 c. vegetable oil 1/2 c. cranberry or apple juice 1 boneless sirloin tip roast (3-4 lbs.) 1 envelope beef au jus gravy mix 1 dozen French rolls, split Directions: In a large resealable plastic bag or shallow glass container, combine the soy sauce, oil and juice; mix well. Remove 1/2 c. for basting; cover and refrigerate. Add the roast to remaining marinade; turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard the marinade. Grill roast, covered, over indirect heat, basting and turning every 15 minutes, for 1 hours or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees, medium 160 degrees, well-done 170 degrees). Remove from the grill; let stand for 1 hour. Cover and refrigerate overnight. Just before serving, prepare gravy mix according to package directions. Thinly slice roast, add to gravy and heat through.
Ingredients: 1 Tbsp. extra-virgin olive oil Salt and pepper 2 1/2 lb. chuck roast 1/2 onion, quartered 2 c. low-sodium beef broth 1 whole bay leaf 12 slices provolone cheese 6 rolls Directions: Add olive oil to a large pot. Season chuck roast with salt and pepper. Add roast to the pan and sear over high heat until the roast is browned on all sides. Add the roast to the slow cooker along with the onion, beef broth and bay leaf. Cover and cook on low setting for 6-8 hours or 5 hours on high heat or until the meat is tender. Remove roast from the slow cooker and slice or use forks to shred. Strain the onions from the broth (reserving the liquid). Skim fat from broth (if there is any). Set aside to serve on top of sandwiches, if desired. To assemble the sandwich, layer sliced or shredded beef and top with 2 slices of provolone cheese. Place sandwiches under the broiler until the cheese is melted. Serve warm with a side of broth.
Ingredients: 4 filet mignon steaks, 5-6 oz. each 1/4 tsp. salt 1/4 tsp. black pepper 1 Tbsp. olive oil 8 oz. presliced mixed mushrooms 3 cloves garlic, chopped 1/4 c. steak sauce, such as A-1 1 Tbsp. onion flakes 2 tsp. brown sugar Directions: Heat broiler. Coat a broiler pan with nonstick spray. Season steaks with salt and pepper. Place on prepared pan and broil for 3-4 minutes per side for medium rare or until the internal temperature reads 130 degrees. Keep warm and allow to rest for 5 minutes. Meanwhile, heat a large nonstick skillet over medium-high heat. Add the olive oil, mushrooms and garlic. Cook, stirring occasionally, for 5 minutes. Stir in steak sauce, onion flakes, brown sugar and 1/4 c. water. Cook, stirring occasionally, for about 3 minutes, until thickened.
Ingredients: 3/4 c. finely diced strawberries 3/4 c. chopped parsley 3 tsp. chopped oregano 1 tsp. chopped thyme 1 small shallot, minced 1/4 c. extra-virgin olive oil 2 Tbsp. red wine vinegar 2 tsp. honey 3/4 tsp. kosher salt 3/4 tsp. black pepper 1 lb. skirt steak, trimmed 2 tsp. cumin 1/8-1/4 tsp. cayenne pepper 1 Tbsp. chili powder Nonstick cooking spray Directions: Soak 8-10 wooden skewers in water for 30 minutes. Meanwhile, combine strawberries, the next 7 ingredients and 1/2 tsp. each salt and pepper in a medium bowl. Cut steak crosswise into 2 equal pieces, then cut each piece lengthwise into 1-inch-wide strips (8-10 pieces) and place in a large bowl. Add cumin, cayenne pepper, chili powder and remaining salt and pepper and toss well to coat. Thread onto skewers. Lightly coat a grill with cooking spray or line with foil, then heat to very high. Place skewers on grill and cook 2-3 minutes a side for medium rare or until desired doneness depending on thickness. Transfer to a cutting board; let rest 5 minutes. Serve with half of the chimichurri (refrigerate the remainder for up to 3 days).
Ingredients: 2 beef tenderloin steaks (8 oz. each) 2 tsp. coarsely ground pepper 1 c. dry red wine 1/2 c. chopped red onion 1/3 c. golden raisins 1/3 c. dried cherries 2 Tbsp. sugar 1 1/2 tsp. cornstarch 1/4 tsp. ground mustard Dash salt 2 tsp. cold water 1/4 c. crumbled blue cheese Directions: Sprinkle steaks with pepper. Grill, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees; medium 160 degrees; well-done 170 degrees). Meanwhile, in a small saucepan, combine the wine, onion, raisins, cherries and sugar. Bring to a boil; cook until liquid is reduced by half. Combine the cornstarch, mustard, salt and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve sauce with steaks; sprinkle with cheese.
Ingredients: 1 Tbsp. vegetable oil 1 (3 lb.) tri-tip roast Kosher salt and freshly ground black pepper 2 yellow onions, sliced 1 pkg. onion soup mix 2 sprigs fresh thyme 2 bay leaves Directions: Preheat oven to 325 degrees. Heat the oil in a Dutch oven or heavy-bottom pot over medium-high heat. Season the roast lightly with salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom is browned, about 3 minutes, then carefully flip the roast to brown on the other side, an additional 3 minutes. Remove the meat to a plate. Drain off all but 2 Tbsp. of fat from the pot. Add the onions and stir periodically until they soften and start to brown, about 8 minutes. Stir in the onion soup mix, thyme, bay leaves and 2 c. water. Add the meat with all its juices back to the pot. Bring the liquid to a simmer. Cover, transfer the pot to the oven and cook until the meat is very tender but still sliceable, 2 1/2-3 hours. Transfer the meat to a cutting board. Discard the thyme sprigs and bay leaves from the braising liquid and skim off any excess fat. Slice the meat across the grain into slices 1/2-1 inch thick, spoon the braising liquid over and serve hot.
Ingredients: 3 Tbsp. vegetable oil 3 lbs. boneless beef chuck roast, cut into 1-inch pieces 2 large onions, sliced (about 2 c.) 2 cloves garlic, minced 2 cans (10 3/4 oz. each) condensed mushroom soup 2 cans (10 1/2 oz. each) condensed French onion soup 1 bottle (12 oz.) dark beer or stout 1 Tbsp. packed brown sugar 1 Tbsp. cider vinegar 1/2 tsp. dried thyme leaves, crushed 1 bay leaf 2 c. fresh or frozen whole baby carrots Egg noodles, cooked, drained and buttered Directions: Heat 1 Tbsp. oil in an oven-safe 6 quart saucepot over medium-high heat. Add the beef in 3 batches and cook until it is well browned, stirring often, adding an additional 1 Tbsp. oil as needed during cooking. Remove the beef from the saucepot. Pour off any fat. Heat the remaining oil in the saucepot over medium heat. Add the onions and garlic and cook until the onions are tender. Stir the soups, beer, brown sugar, vinegar, thyme, bay leaf and carrots in the saucepot and heat to a boil. Cover the saucepot. Bake at 300 degrees for 2 hours or until the beef is fork-tender. Discard the bay leaf. Serve the beef mixture over the noodles.
Ingredients: 1 c. beef broth 1/2 c. reduced-sodium soy sauce 1/2 c. brown sugar, packed 4 cloves garlic, minced 1 Tbsp. sesame oil 1 Tbsp. rice wine vinegar 1 Tbsp. freshly grated ginger 1 tsp. Sriracha, or more, to taste 1/2 tsp. onion powder 1/2 tsp. white pepper 3 lbs. boneless beef chuck roast, cut into 1-inch cubes 2 Tbsp. cornstarch 1 tsp. sesame seeds 2 green onions, thinly sliced Directions: In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper. Place chuck roast into a slow cooker. Stir in beef broth mixture until well combined. Cover and cool on low heat for 7-8 hours or on high heat for 3-4 hours. In a small bowl, whisk together cornstarch and 1/4 c. water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened. Serve immediately, garnish with green onions and sesame seeds, if desired.
Ingredients: 3 Tbsp. white wine 1 Tbsp. olive oil 1 tsp. Dijon mustard 1 lb. chuck eye steaks, trimmed 1/4 tsp. salt 1/4 tsp. pepper 1 large shallot, sliced 1/4 c. fat-free lower-sodium beef broth Directions: Combine the first three ingredients in a shallow dish. Add steaks and let stand at room temperature 10 minutes. Remove steaks from marinade; reserve marinade. Sprinkle steaks evenly with salt and pepper. Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired doneness. Remove steaks from pan; keep warm. Add shallots to pan; saute 1 minute. Add reserved marinade and broth, scraping pan to loosen browned bits; cook 2 minutes or until reduced by half. Spoon sauce over steaks.
(Courtesy of Jim Greiber) Ingredients: 1 rib roast Seasoning salt Garlic powder Onion powder Salt Pepper Directions: Preheat oven to 500 degrees. Mix together seasoning salt, garlic powder, onion powder, salt and pepper (to taste of each) in a small mixing bowl. Rub the seasonings all over the outside of the rib roast. Place the rib roast in a roasting pan (with the wire rack- to keep it off of the bottom of the pan). Add 1/4-1/2 inch water to the bottom of the pan. Put the roast in the 500 degree oven for 30 minutes. Turn the oven off after the 30 minutes but DO NOT OPEN THE DOOR TO CHECK ON IT. Leave rest in the oven for 30 minutes.
Turn the oven on to 250 degrees. Let cook for 30 minutes (so far it has totaled 90 minutes in the oven). After the 90 minutes in the oven, open the oven and check on the roast with a meat thermometer. Add more water to the pan if needed. Cook until the internal temperature reaches 155 degrees. Let rest 10 minutes before cutting
Ingredients: 1 loaf Italian bread, cut into 1 inch thick slices 1 pkg. (8 oz.) cream cheese, softened 1/2 c. mayonnaise 1 tsp. Italian seasoning 1/4 tsp. pepper 2 c. shredded mozzarella cheese, divided 1 lb. pkg. fully cooked frozen meatballs, thawed 1 jar (28 oz.) pasta sauce Directions: Preheat oven to 350 degree. Arrange bread slices in a single layer in an ungreased 9x13 baking dish. Fill in the gaps with smaller pieces of bread. In a bowl, combine cream cheese, mayonnaise and seasonings. Spread mixture over bread slices. Sprinkle with 1/2 c. shredded mozzarella cheese. Gently mix together pasta sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese. Bake, uncovered, for 30-35 minutes. Note~ You can toast the bread slices before putting them on the bottom layer if you are worried about them getting too soggy.
Ingredients: 1 whole (6 lb.) beef tenderloin, trimmed of visible fat and silver skin 1/2 c. red wine 1 1/2 Tbsp. fresh juice from 1-2 lemons, divided 3 Tbsp. olive oil, divided 3 medium garlic cloves, minced (about 1 Tbsp.) 1 tsp. dried oregano 1/2 tsp. dried thyme 4 tsp. fresh dill, divided use Kosher salt and freshly ground black pepper 1/2 c. homemade or store-bought low-sodium beef or chicken stock 2 Tbsp. butter CREAM: 1 1/2 c. sour cream 2 tsp. prepared horseradish 2 Tbsp. minced fresh flat-leaf parsley 2 tsp. minced fresh mint leaves Directions: Place trimmed beef tenderloin in a resealable plastic bag. Add wine, 1 Tbsp. lemon juice, 1 1/2 Tbsp. olive oil, garlic, oregano, thyme, 2 tsp. dill and 1/2 tsp. each salt and pepper. Seal, squish around to combine and place in the refrigerator to marinate for 4-6 hours. When ready to cook, adjust oven rack to lower-middle position and preheat oven to 425 degrees. Remove meat from the refrigerator and pat dry with paper towels. Season meat with salt and pepper. Fold small end of tenderloin back on itself by a few inches to create an even thickness. Secure meat with kitchen twine at 2 inch intervals to create an evenly sized roast. Heat 1 1/2 Tbsp. oil in a large, oven-safe roasting pan or Dutch oven until shimmering. Sear meat until well browned on all sides, about 8 minutes total. Add marinade to the pan and scrape up any browned bits from the bottom of the pan. Transfer meat to the oven to cook until meat reaches an internal temperature of 125 degrees as registered on an instant read thermometer for medium-rare, 20-30 minutes. Remove meat from the oven, transfer to a platter and allow to rest for 10 minutes. While the meat is resting, deglaze the pan on the stove top over medium-high heat, adding beef broth and scraping up browned bits from the bottom of the pan using a wooden spoon. Swirl in butter to finish sauce. Taste and adjust seasonings, if necessary. In a small bowl, mix the sour cream, horseradish, parsley, mint, remaining 2 tsp. dill and remaining 1/2 Tbsp. lemon juice. Season with salt and pepper and stir to combine. Cut string from roast and discard. Slice meat and place on platter. Drizzle with pan sauce and serve immediately with horseradish cream.
Ingredients: 8 oz. rib eye steak 2 tsp. dark sesame oil, divided 1 c. green onion, sliced (1 inch pieces) 2 c. packaged carrot and cabbage coleslaw 2 pkgs (2 7/8 oz.) beef-flavored ramen noodles 1 1/2 c. water 1 Tbsp. low-sodium soy sauce Directions: Trim fat from steak; cut steak diagonally across grain into thin slice. Heat 1 tsp. oil in a large nonstick skillet over medium high heat. Add steak and green onions; stir fry 1 minute. Remove steak mixture from the skillet; keep warm. Heat remaining 1 tsp. oil in skillet over medium high heat. Add slaw; stir fry for 30 seconds. Remove slaw from skillet and keep warm.
Remove noodles from packages; reserve 1 seasoning packet for another use. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of the liquid is absorbed,stirring frequently. Stir in steak mixture, slaw and soy sauce; cook until thoroughly heated. Note~ 9 Weight Watchers Points
Ingredients: 1 1/2-2 lb. flank steak or 8-10 thin sliced sirloin steaks Salt and pepper to taste 3 Tbsp. Worcestershire sauce Any steak seasoning you like 1 Tbsp. olive oil 1 carrot 1 bell pepper 1/2 zucchini (depending on size) 5-6 green onions 2 cloves garlic 1 tsp. Italian herb seasoning 2 tsp. butter 2 Tbsp. finely minced shallots 1/4 c. balsamic vinegar 2 Tbsp. brown sugar 1/4 c. beef broth Directions: Start by prepping the steak- trim the fat and cut the steak into 3 inch-wide strips. Season the steak pieces generously on both sides with salt, pepper and Worcestershire sauce. Let the steak sit in the marinade for at least 30 minutes but if possible for a few hours. While the steak is marinating you can prep the filling. Chop up the carrot, bell pepper and zucchini into matchstick size pieces a little longer than the width of the steak strips. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them. For the sauce, melt the butter in a small saucepan on medium heat. Add the finely chopped shallots and saute it for a minute or 2 until it turns soft and translucent. Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well. Allow the sauce to come to a boil and reduce to almost half its volume. You will notice it start becoming thicker and will have the consistency of syrup. The butter will also start to separate and come to the top. Turn off the heat and transfer the sauce to a bowl. In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes. Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there is no need to cook the green onion) and stir fry the vegetables for no longer than 2-3 minutes. Season the vegetables with the Italian herb seasoning and salt. Transfer the vegetables to a bowl. To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short end towards you. Place the vegetables (including the green onions) in the middle and roll the beef up over the filling, securing it with a toothpick. Repeat it with the same with the other rolls. Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat the bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until desired doneness. Sprinkle with desired steak seasoning when cooking in the skillet. Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.
Ingredients: 1 1/2 lb. very thinly sliced beef sirloin or ribeye Salt Cracked black pepper 1/4 tsp. onion powder 4 Tbsp. all-purpose flour, divided Olive oil 2 onions, quartered and thinly sliced 10 oz. white mushrooms, sliced 1/2 tsp. dried thyme 2 cloves garlic, pressed through garlic press 4 c. beef stock, hot 4 sourdough bread bowls, centers hollowed out and reserved for dipping 4 sliced provolone cheese Directions: Add the thinly sliced beef to a large bowl and season with a couple pinches of salt and cracked black pepper, plus the onion powder and toss to coat; sprinkle over 2 Tbsp. of the flour, and again, toss to coat. Place a non-stick pot over medium-high heat, and drizzle in about 3-4 Tbsp. of oil; once hot, add about half of the beef in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other sides for another 1-2 minutes, and remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the beef, and set aside. Next, add a little more oil to the pot if needed, and add in the sliced onion, along with a pinch of salt and cracked black pepper; allow the onions to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened; then, add in the mushrooms, and allow them to continue sauteing with the onions for another 6 minutes or so, stirring frequently. Add in the dried thyme and the garlic, and stir to incorporate. Once the garlic becomes aromatic, sprinkle in the remaining 2 Tbsp. of flour (the tablespoons can be a bit heaping) over the onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any flour lumps from forming. Reduce heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to "tighten" it up a bit, and to allow the flavors to marry, after 10 minutes, turn off the heat, and add the seared beef back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt or pepper. To serve, ladle some stew into your hallowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet until the broiler for just a couple moments to melt the cheese. Serve with some of the hallowed out, left-over sourdough bread on the side, for dipping.
