Ground Beef Casserole

April 10, 2009 by  

1 1/2 pounds ground beef
1 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup diced green pepper
1 can (4 ounces) mushrooms, drained
1/2 teaspoon garlic salt
1 can (28 ounces) tomato puree
6 cups cooked spaghetti noodles
1 cup mozzarella cheese

Heat the oven to 350ºF. Brown the beef in a large skillet over medium high heat. Add the onions. Cook and stir until the onions are soft. Stir in the remaining ingredients. Simmer until well blended. Mix with the spaghetti and place in a casserole dish. Top with the mozzarella. Bake for 15 minutes. Servings: 6

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Easy Pot Roast Recipe

2 tablespoons vegetable oil
4 pounds chuck roast
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 package dry onion soup mix
1 cup water
6 potatoes, peeled and quartered
6 carrots, peeled, sliced into 2-inch pieces
2 tablespoons all-purpose flour
1/4 cup water

In a large flameproof casserole, heat oil and brown a chuck roast on all sides. Drain any excess fat. Add soup, dry onion soup mix, and 1 cup water and stir around meat. Adjust heat to a low simmer, cover, and cook for 2 hours. Later add potatoes and carrots. Cover and continue cooking for about 45 minutes.
Remove the roast and vegetables with a slotted spoon to a warm plate or pan; cover and allow meat to rest. Meanwhile combine flour with water in a cup; stir to remove lumps. Add to casserole dish, raise heat to medium high. Stir continuously and cook until the mixture thickens. Remove from heat. Serve sauce with sliced meat and vegetables. Makes 8 servings.

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Salisbury Steak

April 10, 2009 by  

1 1/2 lbs ground beef
1 cup chopped onion
1/2 cup cooked rice
1/4 tsp pepper
1 egg
1 3/4 cup sliced fresh mushrooms
2 Tbsp Worcestershire sauce
1/2 tsp salt
2 cans beef broth
3 Tbsp water
2 Tbsp cornstarch

Combine first five ingredients then divide into six portions, shaping each into a one inch thick patty. Coat a skillet with a vegetable cooking spray and cook patties five minutes on each side. Set aside and keep warm. Add mushrooms and cook for three minutes. Then add Worcestershire sauce, salt, and broth. Cook for ten minutes. Return patties to skillet, cover, and simmer for fifteen minutes. Place patties on a platter and keep warm. Combine water and cornstarch. Add to broth mixture stirring well. Bring mixture to a boil and cook one minute more. Serve over patties.

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Pan Fried Steak

April 10, 2009 by  

1/2 tsp olive oil or peanut oil
2 boneless strip steaks, 8 oz each
1/2 cup Madeira or dry Marsala
1/2 cup dry red wine
2 tsp minced garlic
3/4 tsp fennel seeds
1-1/2 tbsp tomato paste diluted in 1-1/2 tablespoons water
1/2 Serrano or jalapeno pepper, seeded and minced
(or 1/4 teaspoon crushed red pepper flakes)
Salt (to taste)
Pepper (to taste)
2 tbsp minced fresh basil

Heat oil in a large, heavy, well-seasoned skilled (if you do not have a well-seasoned skillet, use a non-stick skilled) over medium heat. When the oil is very hot but not smoking, arrange the steaks in the pan. Cook the steaks until seared brown, reducing the heat if necessary so that the oil will not burn, about 3 minutes. Turn over the steaks and cook to the desired doneness 2 to 3 minutes longer for rare, 4 minutes longer for medium. Transfer the steaks to a carving board. Pour the fat from the pan and discard. Add the Madeira and red wine and increase the heat to high. Scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Boil the wine for about 30 seconds. Add the garlic and fennel seeds and cook, stirring, for 30 seconds.

Reduce the heat to medium-low and stir in the diluted tomato paste and the Serrano pepper. Cook until the sauce is the consistency of thick cream and reduced to about .5 cup, about 4 minutes. Remove from the heat. Using a sharp knife, slice the steaks into thin slices, season lightly with salt and pepper. Pour the steak juices, if any, into the sauce. Spoon about 2 tablespoons of sauce onto each of warmed plates. Divide the steak slices equally and arrange in a fan over the sauce Sprinkle the basil on top and serve at once.

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BBQ Burgers

April 10, 2009 by  
Filed under BEEF, Grilling

1-1/2 pound ground sirloin
1 medium onion, finely chopped
1 bottle of favorite BBQ sauce
2 tsp brown sugar
1 T. mustard
1 T. grill/steak seasoning
8 hamburger buns
Favorite burger toppings (lettuce, tomato, onion, etc)

Combine all ingredients thoroughly and shape into 8 burgers. Grill til done.

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Easy Prime Rib

April 10, 2009 by  

Any size prime rib roast, room temperature
Garlic clove
Sesame oil
Salt and pepper

Preheat oven to 375 degrees. Rub roast all over with cut garlic cloves. Rub with sesame oil. Season with salt and pepper. Place roast on rack in middle of oven. Roast 1 hour. Turn oven off. Leave the oven closed. May be held in oven for several hours. Turn oven on again to 375 degrees for 30 minutes before serving for rare, 40 minutes for medium rare. Works for any size prime rib roast.

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Texas (Yee-Haw) Brisket

April 10, 2009 by  
Filed under BEEF, Grilling

4 -10 pounds beef brisket
3 cloves garlic, slivered
3 cloves garlic, crushed
4 large onions, thinly sliced
1 cup apple cider vinegar
1 ½ Tbsp bacon fat
1 cup strong, black coffee
salt and pepper
½ cup water

With a long, thin, sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a bowl, spread one sliced onion and the crushed garlic over the meat, and pour in the vinegar. Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times.

While meat is marinating, prepare the grill for cooking the brisket. Clean out the fire box, the area of the grill where the wood, charcoal, etc. is placed. Also be sure to clean the grate with a wire brush with a mixture of mild soap and water. When the grill is cleaned, place fresh, dried pecan, mesquite, or oak wood into the fire box. Place dry kindling or lighter fluid on the wood and light with a match. Adjust the smoke stack cap to allow smoke and heat to flow at a semi-rapid speed. Open/close the vents to keep heat in and the fire going. When all this is done, and the grill has the proper flow of smoke and heat and the fire is at a constant burn, the grill is ready for the brisket.

Heat the bacon fat in a deep, heavy iron skillet on the stove over medium heat. Remove brisket from marinade and discard onion and vinegar. Place brisket in the skillet with the bacon fat and baste the brisket with the bacon fat. Remove the brisket and place on a plate. Line a platter with enough tin foil to tightly wrap the brisket. In the fat remaining in the skillet, sauté the remaining sliced onions until deeply browned. Pour ½ cup coffee into the skillet. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits. Spread the onions and liquid from the skillet on the foil lined platter. Place the brisket on the onions. Season meat with salt and pepper to taste. Pull the foil up to make a bowl around the brisket and pour in the remaining coffee and add ½ cup of water.

Tightly cover the meat and place the brisket on the prepared grill. Grill for 4-8 hours, checking the meat through out the grilling process. When meat is very tender, remove from grill and slice brisket thinly against the grain. Serve brisket at once or refrigerate for later use.

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Beef Brisket

April 10, 2009 by  
Filed under BEEF

1 3- to 4-pound fresh beef brisket
1/4 teaspoon seasoned pepper
Dash salt
1 tablespoon all-purpose flour
3 medium carrots, chopped
3 stalks celery, chopped
3 medium onions, chopped
1 – 71/2-ounce can tomatoes, cut up
1/2 cup port wine
1 envelope regular onion soup mix
1 teaspoon dried basil, crushed
2 bay leaves

1. Trim excess fat from beef brisket; sprinkle meat with seasoned pepper and salt. Place flour in a large oven cooking bag and shake; add brisket. Set the bag in a roasting pan.

2. Combine carrots, celery, onions, undrained tomatoes, wine, soup mix, basil, and bay leaves; pour atop brisket. Close bag; cut slits in top of bag and seal the bag.

3. Roast in a 325 degree F oven for 2-1/2 to 3 hours or until tender. Remove bay leaves. Slice meat across the grain into 1/4-inch-thick slices. Skim fat from pan juices; serve with meat. Makes 12 main-dish servings.

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Corned Beef and Cabbage

April 10, 2009 by  
Filed under BEEF, St. Patricks Day

1 large lean corned beef
4 large Yukon gold potatoes, peeled and quartered
8 large carrots, peeled and julienned
8 medium onions, peeled and sliced into small wedges
1 large cabbage, cut into small wedges

Put corned beef in a roasting pan and add 1/2 inch water to bottom of the pan.

Bake at 325 degrees for 2 1/2 – 3 hours. When finished cooking, turn off oven, pour liquid from roasting pan into a large pot. Put corned beef back in warm oven. Add water to liquid to your taste. Add vegetables and cook. Add cabbage the last 15 minutes.

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Slow Cooking Pot Roast

April 10, 2009 by  
Filed under BEEF, CROCKPOT

2-2 ½ lb pot roast
Salt, pepper, garlic and thyme to taste
8 small potatoes
1 cup cut carrots
1 large onion cut into large chunks
1 pepper cut into big pieces
1 c. beef broth

Rub the pot roast with the herbs and place in the crock pot. Add the vegetables and the broth. Cook for 8-10 hours and serve with rice, rolls and salad. For a thicker gravy, add cornstarch and cook at a higher heat.

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