Tag Archives: Main Dish Beef

The Pioneer Woman’s BBQ Meatball Subs

BBQ Meatball Subs

Ingredients

FOR THE MEATBALLS:

Cooking spray

1 1/2 lb. ground beef

3/4 c. quick-cooking oats

1/2 c. milk

1 large egg, lightly beaten

1/2 small onion, minced

1 1/2 tsp. kosher salt

Black pepper, to taste

FOR THE SAUCE:

1 tbsp. salted butter 

1/2 small onion, minced 

1 c. ketchup

3 tbsp. distilled white vinegar

2 tbsp. sugar

2 tbsp. Worcestershire sauce

Dash of hot sauce

FOR THE SUBS:

6 hero rolls, split

12 slices cheddar cheese

Pickle slices and potato chips, for serving

Directions

1. For the meatballs: Preheat the broiler. Line a baking sheet with foil and coat with cooking spray. Mix the beef, oats, milk, egg, onion, salt and plenty of pepper in a medium bowl with your hands. Roll into 18 meatballs (1/4 cup each). Arrange on the baking sheet.

2. Broil the meatballs for 6 minutes, then flip and broil until browned and firm to the touch, about 5 more minutes. Meanwhile, for the sauce: Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes.

3. Stir in the ketchup, vinegar, sugar, Worcestershire sauce and hot sauce. Bring to a simmer and cook, stirring frequently, until bubbling and thickened, about 5 minutes. Add the meatballs to the sauce and toss to coat. Keep warm over low heat.

4. For the subs: Discard the foil from the baking sheet. Place the rolls on the pan. Lay 2 cheese slices in the center of each to cover the split. Broil until the cheese is melted, 1 to 2 minutes. Fill with the meatballs, sauce and a few pickle slices. Serve with potato chips.

Source The Pioneer Woman

Hearty Sausage & Spinach Tortellini Soup

Instant Pot Creamy Sausage & Spinach Tortellini Soup

Ingredients

1 lb ground Italian sausage

1 medium yellow onion chopped

3 large carrots chopped

2 stalks celery chopped

3 cloves garlic minced

1 tablespoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups beef stock

1/4 cup cornstarch or flour

1/4 cup water

3 12 ounce cans evaporated milk

1 10 ounce packet fresh three cheese tortellini found in the refrigerated section of your grocer

2-1/2 cups fresh baby spinach

1 cup regular milk whole, reduced fat, fat free, ect.

Directions

1. Turn Instant Pot onto saute. When hot, add sausage and garlic and cook until meat is browned. When sausage is browned, add carrots, onion, and celery, and cook until fragrant (about three-four minutes).

2. Turn Instant Pot off and add salt, pepper, Italian seasoning, beef stock and tortellini. Turn Instant Pot on to manual high pressure for HALF the time it mentions on the back of the tortellini package. Mine said three minutes so I cooked it for 1 minute on manual high pressure.

3. When the timer is up, quick release the pressure. Turn Instant Pot off and then back onto saute. Add evaporated milk and regular milk, heat until boiling. While milk is heating, mix together cornstarch and water.

4. When milk comes to a boil, add cornstarch mixture and stir well. Cook for another minute then turn Instant Pot off. Add the spinach and stir until wilted. Let soup sit for two-three minutes to thicken.

Serve with crusty bread and enjoy!

Source I don’t have time for that

Savory Pot Roast with veggies

INSTANT POT/Pressure Cooker POT ROAST

INGREDIENTS


1 Tbsp. Olive oil

3 lbs chuck roast

1 tsp. kosher salt

1 tsp. black pepper

1 tsp. onion powder

1 Tbsp. minced garlic

1/4 cup prepared horseradish

4 C. beef stock

3 lbs potatoes quartered

1 lb carrots peeled and cut into 2 inch chunks

Directions

Cooking a Fresh Pot Roast (Thawed)

1. Season roast with salt and pepper liberally. Turn the pressure cooker to saute. Once hot, add in the oil. Sear meat on all sides, three-four minutes per side. Remove meat from inner pot. 

2. Pour in beef broth and scrape up any browned bits on bottom of instant pot. Add the roast back into pressure cooker, along with the onion powder, garlic and horseradish.

3. Cook on high pressure for twenty minutes per pound. When the cook time has elapsed, allow for pressure to release for ten – twenty minutes. 

For Frozen Pot Roast

1. Place roast, beef broth, salt, pepper, onion powder, garlic and horseradish in ithe nner pot of pressure cooker. 
Cook on high pressure for thirty minutes per pound. 

2. When cook time has elapsed, allow for pressure to release for ten-twenty minutes. 

Pot Roast with Carrots and Potatoes

1. Sear Roast as directed.
Add remaining ingredients into pressure cooker and cook for 20 minutes LESS than directions state (Cook for forty minutes on high pressure for FRESH three pound Pot Roast or seventy minutes on high pressure for FROZEN three pound roast) Allow pressure to release naturally for ten minutes. 

2. Open instant pot and add in carrots and potatoes, seal pressure cooker and cook on high pressure for twenty minutes. Allow pressure cooker to naturally release pressure for ten-twenty minutes before releasing any remaining pressure. Serve the pot roast.  

Source A Mind “Full” Mom

The most fabulous Beef Ramen Noodles

This is a Healthy ramen noodles recipe made with beef and vegetables instead of the supplied instant noodle packet.

Healthy Beef Ramen Noodles

Ingredients

1 Tbsp. vegetable oil

1 large onion chopped

1 red bell pepper chopped

1/2 head broccoli cut into florets

1 lb. Extra lean ground beef

6 oz ramen noodles (2 packets with seasoning packets discarded)

Salt and pepper

Sauce

1/4 c. soy sauce

1 Tbsp. brown sugar

1 Tbsp. apple cider vinegar

2 tsp. sriracha sauce

1 clove garlic minced

1 scallion (chopped)

Directions

1. In a large skillet over medium heat, heat oil. Add onions, peppers, and broccoli and cook until tender, approximately five minutes. Remove from the pan.

2. Add ground beef, season with salt and pepper, and cook until no longer pink. Drain fat and return vegetables back to the skillet

3. Make sauce: Whisk together soy sauce, brown sugar, apple cider vinegar, Sriracha, and garlic.

4. In a medium saucepan, bring water to a boil. Add cooked ramen noodles and cook until tender, 2 minutes. Drain.

5. Add cooked ramen noodles to skillet and pour over sauce. Toss until completely combined. Taste and season with more salt and pepper, if necessary. Then garnish with green onions and serve.

Source What’s in the pan

Keto Taco Casserole

A cheesy keto taco casserole that is excellent for family dinners and potlucks alike!

Keto Taco Casserole

Ingredients

2 lbs ground beef or turkey

1/2 large onion, diced

2 cloves garlic, minced

1/2 large bell pepper, diced

1 packet of taco seasoning (or 4 tablespoons of homemade taco seasoning)

4 eggs

2 C. Mexican cheese, shredded

Directions

Preheat the oven to 350°

1. In a skillet heated on medium-high heat, cook the ground beef with the green peppers, onions, and garlic. Once the beef is no longer pink, drain the excess oil using a strainer and return the beef mixture back to the pan. Stir in the taco seasoning.

2. Transfer the beef mixture to a casserole dish and spread it out evenly. In a small bowl, combine the eggs and half of the shredded cheese. Stir the mixture until the eggs are lightly beaten. Next, pour the egg mixture evenly over the beef into the casserole dish. Mix the casserole a bit to ensure that the cheese gets in between the meat.

3. Top the casserole evenly with the remaining cheese, and bake uncovered in the preheated oven for twenty-five minutes, or until the cheese is melted and bubbly. Once the casserole is done, remove it from the oven and top with your favorite keto taco toppings like tomatoes, green onions, and sour cream. Serve immediately.

Source Curbing Carbs

Korean Beef Bibimbap from HelloFresh

This recipe takes its name from the Korean word for mixing rice. Which is just what you’re meant to do after serving it: put your rice in a bowl, add the toppings, and mix it all together so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, juicy zucchini, and beef tossed with garlic, ginger, and soy.

Korean Beef Bibimbap with veggies and mushrooms

Ingredients

2 Zucchini

4 scallions

8 oz button mushrooms

12 oz carrots

4 garlic cloves

1.5 C. Jasmine or cauliflower rice

2 thumb ginger

10 tsp. White wine vinegar

2 Tbsp. sesame oil

20 oz ground beef, chicken or turkey

4 Tbsp. Soy sauce

1-4 tsp. siracha sauce (Be careful, it’s hot)

2 Tbsp. sugar

4 tsp. Olive Oil, divided

Salt and pepper

Directions

1. Wash and dry all produce. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel carrots; shave lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Peel and mince ginger. Mince the garlic.

2. In a medium saucepan, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, fifteen-eighteen minutes. Keep covered off heat until ready to serve.

3. Meanwhile, in a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to pickle. In a separate small bowl, combine sesame oil, half the soy sauce (you’ll use the rest later), 1 TBSP sugar (2 TBSP for 4 servings), and as much sriracha as you like.

4. Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until just tender, three-four minutes. Transfer to a medium bowl. Add zucchini and another drizzle of oil to pan. Season with salt and pepper. Cook, stirring, until tender, four-five minutes. Transfer to bowl with carrots. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, three-five minutes. Season with salt and pepper. Transfer to bowl with other veggies.

5. Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger. Cook, stirring, until fragrant, twenty-thirty seconds. Add beef and cook, breaking up meat into pieces, until lightly browned, three-four minutes. Drain any excess grease from pan. Increase heat to high and cook until beef is browned, crisp, and cooked through, two-three minutes. Stir in remaining soy sauce and cook until mostly evaporated, one-two minutes.

6. Fluff rice with a fork; divide between bowls. Arrange beef, zucchini, carrots, and mushrooms on top. Top with pickled scallion whites (draining first). Drizzle with sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.

Source HelloFresh

Juicy Monterey Jack Burgers from HelloFresh

Melty Monterey Jack Burgers

Ingredients

24 ounce Yukon potatoes

1 red onion

2 cloves garlic

1 Tbsp fry seasoning

10 tsp. balsamic vinegar

4 Tbsp mayonnaise

2 tsp. sugar

1 Tbsp. olive oil

20 ground beef

1 C. Monterey Jack cheese

Salt and pepper

4 hamburger buns

Ingredients

1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Mince or grate 1 clove garlic (2 cloves for 4 servings). Halve, peel, and thinly slice onion. In a small bowl, combine the mayonnaise and as much garlic as you like (start with a pinch, then taste and add more from there if desired). Season with salt and pepper.

2. Toss potatoes on a baking sheet with a drizzle of oil, half the Fry Seasoning (all the seasoning for 4 servings), salt, and pepper. Roast on top rack until browned and crispy, 20-25 minutes.

3. Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until browned and softened, eight-ten minutes. (TIP: If onion starts to brown too quickly, add a splash of water.) Stir in vinegar and 1 tsp sugar (2 tsp for 4 servings). Continue cooking until caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a second small bowl. Wash out pan.

4. Shape beef into two equal-sized patties (four for 4 servings); season all over with salt and pepper. Heat a drizzle of oil in pan used to cook onion over medium-high heat. Add patties and cook almost to desired doneness, 3-5 minutes per side. Top each patty with Monterey Jack. Cover pan to melt cheese and allow patties to finish cooking, 1-2 minutes.

5. Halve buns and toast until golden. Spread toasted buns with ketchup and garlic mayo to taste. Fill each with a patty and as much onion jam as you like. Serve with zucchini on the side.

A better photo is coming soon 😋

Source HelloFresh

Beef Ragù Spaghetti from HelloFresh

Beef Ragù Spaghetti

Ingredients

2 Zucchini, trimmed, quarter lengthwise; and cut crosswise into ½-inch-thick pieces.

2 Onions, peel, halved, and dice

4 garlic cloves, minced

1 lb. ground beef

1 Tbsp . Italian seasoning

1 28 oz can crushed tomatoes

12 oz. spaghetti

2 Tbsp. Beef stock concentrate

4 Tbsp. Garlic herb butter

1/2 C. Parmesan cheese

1 tsp. Chili flakes, optional

2 Tbsp. Butter

2 Tbsp. Olive oil, divided

1 tsp. Salt

1 tsp. Pepper

Directions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and dice onion. Mince garlic.

2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef and season with salt, pepper, and half the Italian Seasoning (you’ll use the rest later). Cook, breaking up meat into pieces, until browned and cooked through, four-six minutes. Turn off heat. (TIP: If there’s excess grease in your pan, carefully pour it out.) Transfer beef to a plate.

3. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, nine-eleven minutes. Carefully reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain.

4. While spaghetti cooks, heat a drizzle of oil in pan used for beef over medium-high heat. Add zucchini and onion. Cook, stirring, until softened, five- seven minutes. Stir in garlic and remaining Italian Seasoning; cook until garlic is fragrant, thirty seconds.

5. Add beef, tomatoes, stock concentrate, and reserved pasta cooking water to pan with veggies. Bring to a boil, then reduce heat and let simmer until thick and saucy, five- ten minutes. (TIP: If mixture begins to stick to the bottom of the pan, stir in a splash of water.) Taste and season with salt and pepper. Stir in 1 TBSP plain butter (2 TBSP for 4 servings) until melted.

6. Add spaghetti and garlic herb butter to pan with ragù; toss to combine. Divide pasta between plates. Sprinkle with Parmesan and as many chili flakes as you like. Serve.

Source HelloFresh

Rich, Creamy and Cheesy Cowboy Soup

Cheesy Cowboy Soup

INGREDIENTS

1 lb lean ground beef

1 (16 oz.) package velveeta, cubed

1 cup sharp cheddar cheese, grated

1 yellow onion, finely chopped

4 small potatoes, chopped

1 red bell pepper, seeds removed, diced

1 (13.25 oz.) can whole corn kernels, rinsed and drained

1 (13.25 oz.) can black beans, rinsed and drained

1 (4 oz.) can green chiles

3 C. low-sodium chicken or beef broth

2 1/2 C. whole milk

1/4 C. all-purpose flour

1/4 C. (1/2 stick) unsalted butter

1 tsp. garlic powder

1 tsp. cumin

1/2 tsp. cayenne, optional

bacon bits, optional

kosher salt and freshly ground pepper, to tast

Directions

1. In a medium saucepan over medium-high heat, melt butter in skillet, then whisk in flour. Cook roux for two-three minutes, or until golden brown, then whisk in whole milk. Season with salt and pepper, then remove from heat and refrigerate until ready to use.

2. Heat a large stockpot or Dutch oven over medium-high heat and cook ground beef, breaking it up as it cooks, until browned. Season generously with salt and pepper and garlic powder, then transfer beef to a separate plate and drain all but two tablespoons of fat.

3. Add onion, potatoes and bell pepper to Dutch oven and cook for ten-twelve minutes, or until veggies are softened and fork tender. Season with salt and pepper, cumin and cayenne, then add corn, black beans and green chiles.

4. Return beef to pot and stir in chicken or beef broth. Bring mixture to a boil, then reduce heat and let simmer for fifteen minutes. Stir in refrigerated roux mixture, then add in cubed velveeta. Cover again and cook for another fifteen minutes, or until cheese is melted and soup is thick and smooth.

Serve hot, topped with cheese and bacon bits. Enjoy!!

Source 12 Tomatoes

Multi-purpose Mexican Shredded Beef

Excuse my absence from cooking for a long while my family and I unexpectedly had to put our beloved dog (Kianni) down about a week ago. She was a very sweet and special dog. It has been very sad for everyone in my family, but we’re thankful that she is no longer suffering. One of my fond memories of her is when she would clean up the food droppings I left on the floor. She was a great cooking sidekick. I am going to miss her so much!

Okay. Back to the recipe.

This all-purpose Slow Cooker Mexican Shredded Beef is perfect for fajitas, tacos, burritos and more!  Fast and easy prep work and your crock pot does the rest. It was delicious! I promise you and your family will not be disappointed.

Slow Cooker Mexican Shredded Beef

INGREDIENTS

3 pounds beef chuck roast

1 onion, diced

4 garlic cloves, minced

2 Tbsp. tomato paste

Juice of one lime (1-2 tablespoons)

1 Tbsp. chili powder

1 tsp. cumin

1 tsp. paprika

1 tsp. dried oregano

1 tsp. kosher salt, plus more to taste

1/4 tsp. red chili flakes

Directions

1. Combine together the chili powder, cumin, paprika, salt, oregano and red chili flakes, Set aside. Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture.  Stir everything together until fully mixed.

2. Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.Place the meat on top of the onion mixture and set cook on low for seven- eight hours. Total cooking time will vary for different roasts. 

3. After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them.   (If the meat is still too tough to shred, it needs to be cooked a little longer.  Cook for an additional thirty-sixty minutes and check it again.)  Stir to mix well with the sauce.  Cover and continue to cook on low for another thirty-sixty minutes. Before serving stir well again to mix the meat with the sauce.  Taste meat and season with more salt to taste.

Source Fox and Briar

Kianni

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