Roast Beef

1 3lb chuck roast
1 onion chopped
1 T of garlic chopped
6 beef bouillon cubes
Salt
Pepper
Water

In your roasting pan, place your roast in the middle and add your chopped onion, garlic, bouillon cubes, lots of salt and pepper, and then fill it up with water so that the water covers the roast by about 1 inch.

Place in a preheated 325* oven and cook for 6-7 hours...depending on how big your roast is. Remove roast from pan and cover with foil! Don't throw away the juices, you need these to make your yorkshire and your gravy!!!

Serve with Mashed Potatoes with a Twist and Yorkshire Pudding

Found here

Petite Lasagnas

recipe slightly adapted from Hungry Girl

(makes 12)

12 oz raw ground turkey

¼ tsp salt, divided

¼ tsp pepper

1 cup chopped onion

½ cup chopped mushrooms

14.5 oz can crushed tomatoes, or tomato sauce

2 cloves garlic, minced

3 tsp dried oregano, divided

½ tsp dried basil

1 ½ cups part skim ricotta cheese

24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)

1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!

Nutrition Info for 1 petite lasagna:

Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g

Meatloaf Sliders

Ingredients

* Cooking spray
* 1 pound extra-lean ground beef
* 1 large egg, lightly beaten
* 1/2 cup ketchup
* 1/4 cup grated onion
* 1/4 cup breadcrumbs
* 1/2 tablespoon Worcestershire sauce
* 1 tablespoon minced fresh parsley
* 1 teaspoon minced fresh thyme
* Kosher salt and freshly ground pepper
* 1/4 teaspoon garlic powder
* Mayonnaise, for serving
* 24 slider-size hamburger buns, split

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and place a cooling rack on top. Mist the rack lightly with cooking spray.

Combine the beef, egg, 1/4 cup ketchup, the onion, breadcrumbs, Worcestershire sauce, parsley, thyme, 1/2 teaspoon each salt and pepper, and the garlic powder in a large bowl. Use your hands to mix everything together.

Shape tablespoonfuls of the meat into small, thin patties, about 2 inches in diameter. Place on the prepared rack on the baking sheet. Brush the patties with the remaining 1/4 cup ketchup and bake about 20 minutes.

Meanwhile, spread mayonnaise on one side of each bun. Serve each meatloaf slider on a prepared bun.

From Food Network

Steak Au Poivre

It's a conundrum. A mystery. An enigma. This awesomely delicious and totally easy dish has a French name and French roots. Then again, so does Texas. Nonetheless, Steak au poivre is one of the most delicious ways to eat steak, and the methodology is simple.

Steak au poivre (pronounced [OH-PWAHHV]) is translated as Pepper Steak. Sounds simple, doesn't it? It is. The name comes from the use of cracked peppercorns directly on the underside of the steak as it cooks. Typically, the dish is accompanied by a pan sauce, which is made with the drippings, or fond, from cooking the steak.

Yes, I know that you probably think that steaks should only be cooked over a grill, but here's a big secret. Many steak restaurants do their steaks in pan, just like this.

I played a hunch when cooking this dish and added little bit of dried thyme to the pan sauce. It added a wonderfully bright flavor that complimented the cognac well.

Ingredients:

• 2 strip steaks about 1-inch thick
  
• 3 TBSP Butter
  
• salt & pepper (for seasoning the steak)
  
• 1/4 cup vegetable or beef broth
  
• 1/2 cup half and half
  
• 1/2 cup cognac
  
• 1 TBSP cracked black pepper
  
• Pinch of thyme

Heat a cast iron skillet over medium-high heat. Season your steaks with salt and cracked pepper. Be generous with the pepper. Add the butter to the skillet and wait for it to melt. Now sear the steaks on each side about 3-4 minutes, depending on how done you like your steak. Remove the steaks from the pan and tent with foil while you make the sauce.

Add the broth to the pan right away and begin stirring with a whisk to scrape off the fond stuck to the pan. Continue cooking until it reduces slightly. Now add the cognac and ignite with a lighter or match. Be careful not to burn yourself. You just want to burn off the alcohol fumes. After the flames extinguish, continue whisking and stirring until the sauce reduces by half. Add the cracked pepper, thyme, and half and half. Give it a quick whisk then sit back and let it reduce to a nice medium-thick sauce while stirring occasionally.

Taste before serving and adjust the flavor with salt. Serve over the steak.

(meninaprons.net)

Prime Rib Roast

Prime Rib Roast Ingredients

1 standing rib or rolled rib roast

fresh ground pepper

Instructions for Prime Rib Roast

The roast must be at room temp. Rub it with the fresh ground pepper. Place in a roasting pan (rib side down, if bones are in) and roast uncovered, in a preheated 375 degree oven for exactly l hour. turn oven off, but do not remove roast from oven. DO NOT open the oven door at any time during this roasting period or while roast is resting in the oven. This can be done earlier in the day. About an hour before serving, set oven again to 325 degrees and continue roasting as follows: 2 rib roast
- 25 min 3 rib roast - 30 min 4 rib roast - 35 min The roast will be med rare throughout.

Beef Wellington

Beef Wellington

2 Center Cut Fillet Mignon, 6 to 8 ounce
2 tablespoons butter, softened
salt and pepper to taste

2 tablespoons butter
2 to 3 shallots, finely diced
1/2 cup sliced fresh mushroom
1 tbs. whole grain mustard
pinch of thyme
dash of salt and white pepper
1/4 cup white wine

1 (17.5 ounce) package frozen puff pastry, thawed
2 tablespoons butter, softened
1 egg yolk, beaten

Preheat oven to 450 degrees. Pour yourself a glass of the L'ecole Cab. In a skillet over high heat add the first amount of butter and the filet mignon, season with salt and pepper. Sear brown on all sides, while sipping your wine, turning often for two minutes. Remove and cool immediately in the refrigerator.

To the skillet, over medium heat add next portion butter and shallots (2-3 medium cloves finely diced). Cook one minute and then add the mushrooms (6 to 8 buttons sliced), and spices. Have a sip of wine. Cook slowly for 10 minutes until most of the moisture has evaporated from the pan. Add ¼ cup dry white wine and continue to cook slowly until the mixture is fairly dry.

Roll out pastry dough and in the center place 2 tablespoons of the mushroom mixture. Place the filet mignon, square in the middle of the mushrooms then top with 2 more tablespoons of mushroom mixture. Gather-up the edges of the dough tightly around the filet, pinching it all together at the center top. Trim away any excess dough as you gather it together. Butter the center of a baking sheet with 1 tablespoon butter. Pick up the dough encased filet and turn it over, placing it in the center of the baking sheet. Lightly press it down then brush it all over with the beaten egg. Before placing it in the oven cut a little hole in the top of the dough to let steam escape during cooking.

Bake for 15 minutes for medium rare, (124 degrees F. in the center) or increase the time to 20 minutes for med-well (135 degrees F). Serve immediately, as it will continue to cook for a few more minutes after it has been taken out of the oven.

Now for the hard part - the béarnaise sauce. One has a choice here. While the beef is baking, you can make it from scratch, (but that would not give you time for a couple hands of cribbage and a few sips while the Wellington is cooking), or you can open a packet of Knorr’s béarnaise sauce (this is an excellent product) and follow the directions on the back continuing to enjoy that L'ecole.

Serve with steamed asparagus spears and oven baked potatoes with all the cholestrol. Chocolate is mandatory as the next course.

Garlic and Red Wine Pot Roast

Garlic and Red Wine Pot Roast

2 tbs olive oil
1 4-5 lb beef rump or round roast
2 carrots, scraped and diced
1 celery stalk, chopped
1 onion, quartered
30 garlic cloves, peeled
1 cup red wine combined with 1 cup beef stock
1/2 tsp salt
1 tsp whole black peppercorns
1/4 tsp dried thyme
1 bay leaf

1 cup beef stock mixed thoroughly with 1 tbs flour
salt to taste

Heat the oil in heavy pot over medium heat and sear the roast on all sides. Add carrots, celery, onion and garlic. Cover and cook over low heat for about 30 minutes. Remove cover and add wine, stock, 1/2 tsp salt, pepper, thyme and bay leaves. Cover and simmer over low heat for 2 1/2 to 3 hours. Remove roast from pot and keep warm. Strain the cooking juices, pressing the vegetables against the sieve to extract all possible juice. Return juice to pot. Add the beef stock/flour combination and bring to a boil, stirring constantly until bubbly. Allow gravy to simmer for 10 minutes. Slice roast and serve with gravy.

Hamburger Bites

Hamburger Bites

Makes: 12 mini burgers

"In this crowd pleasing recipe, ground beef is flavored with onion soup mix, then browned and mixed with mayonnaise and shredded cheese. The mixture is spooned onto dinner rolls, and garnished with a pickle to make a dozen miniature burgers."

Ingredients
1 pound ground beef
1 (1 ounce) package dry onion soup mix
1/2 cup dried minced onion
3/4 cup mayonnaise
1 cup shredded Cheddar cheese
2 (8 ounce) packages dinner rolls
1 (16 ounce) jar dill pickle slices, drained

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Line a medium baking sheet with aluminum foil.

2. In a medium skillet over medium high heat, stir together ground beef, dry onion soup mix and dry minced onion. Cook until beef is evenly brown. Remove from heat, drain and stir in mayonnaise and Cheddar cheese.

3. Slice tops off the dinner rolls. Arrange the rolls on the baking sheet. Spoon some of the ground beef mixture onto each roll. Garnish with pickle slices. Place tops back on rolls.

4. Tightly wrap the baking sheet with aluminum foil. Bake in the preheated oven 20 minutes.

Beef Sandwiches with Au Jus - Crock Pot

Beef Sandwiches with Au Jus - Crock Pot
Tried & True - Very tasty - SUPER easy

4-5 lb Rump Roast
1 1oz pkg onion soup mix
1 12 oz can of beer (any kind of beer you like)
1 teaspoon dried oregano leaves
2 teaspoons sugar
2 10.5 oz cans condensed beef broth (I used 4 bullion cubes in 2+ cups of water)
2 cloves of garlic - minced (I used about a teaspoon garlic powder)

Place rump roast in slow cooker.

Combine all ingredients in a medium bowl and pour over the roast. Put the lid on the slow cooker and cook on low for 8-10 hours.

When done - shred the meat with a fork or slice. Serve on onion rolls. If desired, skim fat from juices. Serve sandwiches with individual portions of meat juices for dipping.

~~~~~~~~~~

My roast turned out a little dry, so after I sliced the meat I returned it all to the slow cooker with all of the juices. I let it set there for another 15 minutes or so. Perfect! The meat was juicy and tender and delicious!! I had mine on small sourdough rolls and dh had his on onion rolls. This would also be good just as a traditional roast. You could add quartered potatoes and baby carrots too. I believe this recipe would also be very good with a cup or so of red wine.

Goulash √

Goulash
Tried & True A family FAVORITE! A real kid pleaser. SO yummy

1 lb ground beef
1 t salt
1/4 t pepper
1 med onion
1 small can tomato sauce
1/2 lb cheese grated
1 t chili powder
1 7oz package macaroni

Brown meat in large heavy pan. Add chopped onion and let cook until onion wilts. Cook macaroni according to directions on package; drain and add to the meat. Add all other ingredients. Cover and cook very slowly until cheese is melted.

Meatloaf Patties, Smashed Potatoes, and Pan Gravy √

Meatloaf Patties, Smashed Potatoes, and Pan Gravy
Recipe courtesy Rachael Ray

1 1/3 pounds ground sirloin, 90 percent lean ground beef
1 slice white bread, spread with softened butter, then cut into small cubes
1/8 cup (a splash) milk
1 egg
2 teaspoons grill seasoning blend, or coarse salt and black pepper combined
1/2 teaspoon ground allspice
1 rounded tablespoon tomato paste
1 medium onion, finely chopped, reserve 1/4 amount
2 pounds small red potatoes
2 tablespoons butter
2 tablespoons sour cream
2 scallions, chopped, whites and greens
1/2 cup milk
3-Condiment Pan Gravy:
2 tablespoons butter
1/4 medium onion, finely chopped, reserved from meatloaf mixture
2 tablespoons (a handful) all-purpose flour
1 to 1 1/2 cups beef stock
1 tablespoon ketchup
1 rounded teaspoon spicy brown mustard
1 tablespoon steak sauce

Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl.

Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan.

Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste.

Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat.

Slice meatloaf patties and drizzle with gravy. Pile smashed potatoes along side and make a well in the center for sour cream or gravy. Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vinegar.

Episode#: TM1A28
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

NOTE: I cut the allspice and used SeasonAll instead.

This is a good recipe! I cooked it for my family, but only had ground beef. I think it would be MUCH better with ground sirloin as recommended in the recipe. I burnt one side because I cooked it too long (or too hot - or both) so I watched the second side more closely.

BBQ Beef - Crock Pot

BBQ Beef - Crock Pot

3-4 lbs beef chuck roast
1 can beer
1 (14 oz) bottle ketchup
1/2 cup brown sugar

Place beef in crockpot. In a separate bowl, mix beer, ketchup and sugar; pour
over roast. Cook on high 6-8 hours, or until easily shredded. Serve on fresh
rolls.

Nacho Meatloaf - Crock Pot

Nacho Meatloaf - Crock Pot

1 C. salsa, lightly drained
3/4 C. tortilla chips, finely crushed
1 egg
1 small onion, chopped
1 clove garlic, minced
1 small fresh green chili, seeded and minced (optional)
1 T. chili powder
1/2 tsp. ground cumin
1 to 11/2 lb. lean ground beef
1/2 C. shredded cheddar cheese

Grease or spray crock with non-stick cooking spray.
Combine first 8 ingredients, salt to taste in a bowl, and thoroughly mix.
Add meat, and mix until blended. Pat into a loaf or round shape
(depending on your cooker's dimensions) and place in prepared crock.
Cook all day on low or 5 hours on high.
Sprinkle shredded cheddar over top of loaf, and return lid to cooker.
Cook until cheese melts, and let stand 5 minutes before slicing.

Beef Diablo - Crock Pot

Beef Diablo - Crock Pot

4 lb pot roast, boneless beef arm
3 potatoes, peeled and sliced
1 onion, sliced
2 tbsp flour
1 tbsp prepared mustard
1 tbsp chili sauce
1 tbsp Worcestershire sauce
1 tsp vinegar
1 tsp sugar

Trim all excess fat from roast.
Place potatoes and onion in bottom of crockpot.
Make a smooth paste of flour, mustard, chili sauce, Worcestershire
sauce, vinegar and sugar.
Spread over top of roast.
Cut roast in half, if necessary, to fit easily in crockpot.
Place roast in crockpot on top of potatoes and onions.
Cover and cook on LOW setting for 10 to 12 hours or on HIGH setting
for 5 to 6 hours.

Mini Man Burgers

Mini Man Burgers
Recipe courtesy Alton Brown
02/16/05 - Super easy and very tasty! Made them with the garlic roasted potatoes on page 2.

1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 pound ground chuck
8 (3-inch) buns or rolls, split in half
2 to 3 tablespoons mayonnaise

Preheat the oven to 250 degrees F. Preheat a griddle to 350 degrees F.

Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.

Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper. Use a pizza wheel to cut the meat into 8 even squares.

Wrap the buns in foil and place in the oven for 5 to 10 minutes. Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side.

Remove the buns from the oven. Spread a small amount of mayonnaise on each bun and top with the burger and any other condiments, as desired. Serve immediately.

Ginger-Soy London Broil

Ginger-Soy London Broil

* Prep:
* Cook:
* Ready in:
* Serves: 4


* 1 piece (2 inches) Fresh Ginger, peeled and thinly sliced
* 1/2 Red Onion, cut into 1-inch chunks
* 4 cloves Garlic coarsely chopped
* 1/2 cup chopped fresh Cilantro or Flat-Leaf Parsley
* 1/4 cup dry Red Wine
* 1/4 cup Soy Sauce
* 1/4 cup Vegetable Oil
* 1/2 teaspoon Black Pepper
* 1 Beefsteak (1 1/4 to 1 1/2 inches thick; 1 1/2 to 2 pounds) cut from the top or bottom round or 1 Flank Steak (1 1/2 to 2 pounds)

Cooking Instructions

Prepare the marinade: Place the ginger, onion, garlic and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil, and pepper and process to combine.

Place the steak in a baking dish just large enough to hold it and spread the marinade over it. Let marinate in the refrigerator, covered, for at least 4 hours, ideally 6 hours, or even overnight (12 hours) if time permits, turning the steak a few times.

Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Remove the steak from the marinade and drain well. Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after three minutes if a crosshatch of grill marks is desired. (This is not absolutely essential, as the steak will be carved for serving, but the perfectionist in you may want to do it anyway.)

Transfer the steak to a cutting board and let rest for 5 minutes. Using a sharp knife, carve it into broad thin slices, hold the knife blade at a 45 degree angle to the top of the meat. Serve at once.

Smothered Hamburgers

Smothered Hamburgers

1 onion or dry onion soup
1 pound hamburger
1 c. water
1 can cream of mushroom soup
1 pkg. dry brown gravy mix

Mix the hamburger and the dry onion soup mix. Form into patties. Fry the patties in a skillet on medium heat until cooked. I used my George Foreman for this part.
While patties are cooking, add soup, water and gravy stirring well. After patties are browned add this mixture to the skillet. Reduce head to a simmer and turn patties one or twice as the mixture warms. Let mixture simmer about 5 minutes till hot.
Serve with mashed potatoes.