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Category Archives: Beef

Meat Pies (Leftover Delights)

Meat Pies

Meat Pies

Ever wonder what to do with your roast and potato leftovers from a crockpot meal? Well wonder no more. This is one item I like to make out of those leftovers. Yum, Yum!

Ingredients:   yields 3 to 4 servings

  • 9-inch double pie crust (pre-made from the store is easiest for me)
  • leftover beef roast and potatoes
  • 1/2 onion, diced
  • salt and pepper, for seasoning
  • a couple shakes of Worcestershire sauce
  • 1 egg, slightly beaten

Preheat oven to 400, use a glass baking dish or line a baking sheet with parchment paper.

Shred the leftover roast, dice or smash the leftover potatoes. Combine the meat, potatoes, onion, salt, pepper and Worcestershire sauce. Heap some of the mixture over half of one pie crust. Brush the beaten egg along the edges then flip the other half of the crust over the meat mixture and press the edges together to seal. I like to give the edges a little twist, but you can also press a fork along the edges to seal them tightly. Repeat this process with the remaining meat mixture and pie crust. Place the pies on your baking sheet. Make slits along the top crust to vent steam while it’s baking. Brush the remaining egg wash over the tops. Bake at 400 for about 20 minutes, until the crust if completely browned. Let rest for a few minutes to cool slightly. Serve with some sour cream and guacamole and watch your family smile.

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Goulash with Spaetzle

Goulash with Spatzel

Goulash with
Spaetzle

German food is rare where I’m from in California. But here in our little town located in the Southwest corner of Indiana, it’s the norm. After eating at one of the best German restaurants for Valentines Day which is located in Jasper, Indiana, I decided to try my hand at making goulash. I read the description on the Schnitzelbank’s menu and I figured I could do this dish justice. Here’s my stab at Goulash served over Spaetzle, which I brought home from them.

Ingredients:    serves 4

  • 1 pound beef stew meat
  • 3 TB bacon grease
  • 2 carrots, sliced
  • 1 yellow onion, sliced
  • half a cabbage, sliced
  • DSC_01402 slices bacon, cooked and crumbled
  • 2 to 3 cloves garlic, minced
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 2 TB flour
  • 3 cups red wine, (use wine you would drink, not cooking wine)
  • 1/2 tsp ground thyme
  • 1 TB tomato paste
  • 1 bay leaf
  • 2 cups chicken broth
  • 1 bay leaf

Preheat you oven to 450.

DSC_0141 (2)Heat the bacon grease in a heavy bottom dutch oven over medium-high heat on your stove. I’m using my enameled cast iron dutch oven. Dry the pieces of stew meat between paper towels. Really squish the blood out of them. You want them as dry to the touch as possible so they will brown nicely. Add them to the pot of hot bacon grease and brown slightly on all sides. You may need to work in small batches, beware,the browning happens rather quickly. Once the beef is browned remove and set aside. Add the carrots, onion and cabbage into the hot pot and cook until they wilt and start to brown. Remove these and set aside. Remove the pot from the heat, add the browned beef back to the pot and season with salt and pepper, tossing well. Sprinkle the meat with flour and toss until the pieces are covered.

Bake in your 450 degree oven with no cover for 5 minutes, toss and bake for another 3 minutes. Remove and lower the oven heat to 325. Whisk in the wine, whisking will deglaze the pot. Stir in the thyme and tomato paste, add the bay leaf. Stir in the vegetables and add enough broth to cover the meat and vegetables. Bring to a simmer on the stove then cover and place in the oven to simmer slowly for about 2 1/2 hours. The dish is fully cooked when the meat is fork tender and believe me it will be delightfully fork tender.

Using a sieve, over a medium skillet, strain the liquid from the meat & vegetable mixture. Place the mixture back into the dutch oven and cover to keep warm. Heat the skillet over medium-high heat, rapidly simmering and whisking the liquid until it thickens to your liking. Pour this thickened gravy over the mixture and toss well. Your goulash is now ready to serve.

Suggestions: I served ours over spaetzle, but it would also be good over sliced boiled potatoes or egg noodles.

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Posted by on March 9, 2014 in Beef, Casseroles, Soups and Stews

 

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Beef Stew

Beef Stew

Beef Stew

Yesterday we were in the midst of a big storm. Rain, wind and some tornadoes….couldn’t be a better day to make a batch of comforting Beef Stew. Boy does this stuff make the house smell wonderful. I’m now calling this my Tornado Beef Stew.

Ingredients:

  • 1 pound beef stewing meat (or you can cut any beef boneless chuck or round roast into 1-inch cubes)
  • 1/2 cup flour
  • 1/2 tsp Lawry’s Seasoned Salt
  • 1/4 tsp ground black pepper
  • 1 TB bacon grease (or you can use vegetable oil, but the bacon grease adds so much wonderful flavoring)
  • DSC_16852 1/2 cups chicken broth
  • 1 TB Worcestershire Sauce
  • 1/2 cup bourbon sauce (see my recipe)
  • 1/2 tsp salt
  • 1/8 tsp white pepper
  • 2 large potatoes, cut in large cubes
  • 2 carrots, cut into about 1-inch pieces
  • DSC_16862 stalks celery, cut into about 1-inch pieces
  • 1 onion, cubed
  • 2 cloves garlic, minced
  • 1/2 cup cold water
  • 2 TB flour

Dry the meat pieces very well by smashing them between paper towels. In a bowl combine the 1/2 c flour, Lawry’s Seasoned Salt and black pepper. Dredge the beef pieces in this mixture until well coated. Heat a dutch oven over medium heat, then add the bacon grease to melt. Place the beef into the hot grease and cook until they are browned on all sides. Once the meat is completely brown add the chicken broth, Worcestershire Sauce, bourbon sauce, salt and white pepper. Using a whisk, scrap the bottom of the pot to deglaze it and release all that wonderful flavoring. Bring to a boil, reduce the heat to low, cover and continue to simmer for about 2 1/2 hours, until the beef is tender.

When the beef is tender add the potatoes, carrots, celery, onion and garlic. Raise the heat to medium and bring back to a boil, lower the heat once again to low, cover and simmer another hour or so until the vegetables are tender.

Mix the cold water and the 2 TB flour. I shake these 2 ingredients together in a jar. Bring the stew back to a boil, gradually stir this flour mixture in the stew. Stir constantly until you have reached the thickness you desire. Lower the heat until ready to serve.

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Posted by on November 18, 2013 in Beef, Casseroles, Soups and Stews

 

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Steak Strips cooked in a Cast Iron Skillet

Steak Tacos

Steak Tacos

We have noticed that our grocery bills are creeping higher and higher. Have you noticed that beef prices are skyrocketing? Last year when the butcher told me the prices would increase due to the drought I really didn’t believe him. Yet here we are. So as many people I try to find ways to have my beef and still be able to pay for it. I’ve tried smaller portions and sizes of cuts. I’ve tried fillers, not my style. I’ve tried less costly brands, yuck. Out here our best bet is to purchase quarters or a half of a cow at way less per pound than you can find in any market, Bingo, hit the jackpot. But here also is a way to prepare and cook 1 Rib Eye Steak that will yield at least 6 tacos or fajitas.

DSC_1028Ingredients: yields 6 tacos or fajita.

  • 1 nice cut Rib Eye Steak
  • 1 TB Olive Oil
  • 1 TB Mustard
  • 1 TB Worcestershire Sauce
  • salt
  • ground black pepper
  • 4 TB salted buter

Using a knife pierce both sides of the steak generously. Place the steak in a gallon size zip lock baggy and and the Olive Oil, Mustard and Worcestershire Sauce. Let this marinade in the refrigerator for at least 3 hours before cooking.

Preheat your oven to 350 (optional). Heat your cast iron skillet over high heat on the stove top. Once your cast iron skillet is really hot, add the salted butter. Season both sides of your steak generously with the salt and butter and add to the skillet. Cook without touching for 5 minutes on side 1, turn over and cook for another 5 minutes on side 2. Now if you like your steak more on the well done side, as I do, place the entire skillet with the steak still in it into the oven to bake for 5 minutes until ready to your liking.

Let the steak rest in the skillet for 5 minutes or so, then slice thinly. This recipe makes for a wonderfully flavored sliced Rib Eye Steak that works great in Tacos and Fajitas.

 
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Posted by on June 6, 2013 in Beef

 

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Easy Chuck Roast in a Crockpot

There’s truly nothing easier than this recipe….and the roast turns out fabulous.

Crockpot Beef Roast

Crockpot Beef Roast

Ingredients:

  • Beef Chuck Roast
  • Garlic Salt
  • Ground Black Pepper
  • Worcestershire Sauce
  • 1 Red Onion, diced
  • 2 Cloves Garlic, diced
  • 4 to 5 slices of bacon, cooked

Season the chuck roast well, on both sides with the garlic salt and black pepper. Sprinkle half of the red onion on the bottom of the crockpot and lay the roast over them. Now drizzle the meat with Worcestershire Sauce, sprinkle with the remaining red onion and the garlic. Lay the slices of bacon over all of this and cook on low for the entire day. The roast comes out well seasoned and so tender it falls apart.

 
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Posted by on June 2, 2013 in Beef

 

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Homemade Chili in a Crock Pot

Homemade Scratch Chili

Homemade Scratch Chili

I make “Texas Chili” from scratch, but why don’t I make regular Chili from scratch? People love my chili, but generally I throw cans of this, cans of that and a package of seasoning together with some browned meat. Not this time. This time I made a Chili while developing it’s made from scratch recipe. A little bit more work, but it was well worth it.

Ingredients:  yields 8 to 10 servings

  • 1 pound dry Kidney Beans
  • 6 dried Chilies, that’s 2 Pasillas, 2 New Mexicos, and 2 Ancho, stems and seeds removed
  • 4 cloves garlic, roasted
  • DSC_03073 Chipotle Peppers in Adobo Sauce
  • 1 tsp cumin
  • 1/4 tsp black pepper
  • 1 tsp salt
  • 1 TB Mexican Oregano, ground
  • 1 TB Cocoa Powder, sweetened
  • 2 TB chicken base
  • 2 1/3 cups chile water, divided use, made within the recipe
  • a couple of tablespoons of bacon grease or salted butter
  • 1 pound stew meat
  • 1 pound ground beef
  • 1 onion, sliced
  • 3 to 4 fresh tomatoes, peeled & chopped

The night before rinse the kidney beans and pick out any stones, debris and mis-colored beans. Place the beans in a very large bowl and cover with water, at least 2 inches above the beans. The more water the better. Let this sit overnight.

DSC_2537The next morning, place the dried chiles, stems and seeds removed in a heavy bottom saucepan, cover with water and a lid. Bring to a boil, reduce heat to low and simmer covered for 20 minutes. Remove the softened chilies, reserve the chile water as you will need it. Using a butter knife gently scrap the chile flesh from the skin. Discard the to skins and put the flesh in a food processor.

DSC_0295Roast the garlic cloves in a small dry skillet over medium-high heat until they are soft and the outer skin is blackened in places. This takes about 10 minutes. Cool, peel and put in the food processor.

Now add to the food processor the chipotle peppers with the adobe sauce they came in, cumin, black pepper, salt, Mexican Oregano, Cocoa Powder, chicken base and 1 cup of the chile water. Process until well blended and set this chili sauce aside.

Melt the bacon grease in a large skillet over medium-high heat. Add some of the beef cubes, but don’t overcrowd the pan, lightly brown on all sides. You may need to brown in batches. Place the browned beef in the crockpot. Continue on with browning the ground beef and add this to the crockpot also.

DSC_0299When you are finished browning all of the beef, reduce the heat to medium and cool the skillet slightly. Add the onions and saute these until they just start to soften. Add these to the crockpot also.

Now drain your pinto beans and add them along with the chili sauce and the remaining chili water to the crockpot. Stir the entire mixture until well mixed. Top with the chopped tomatoes and cook over low for 10 to 12 hours, or high for 7 to 8 hours until the beans are completely fork soft.

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Abondigas Soup…(Meatball Soup)

Abondigas Soup

Abondigas Soup

I can’t remember where, when or from whom I learned this recipe, but I’ve been making this flavorful soup since I was about 13. I generally cook it on the stove, it’s fast and easy…but this time I put it in my crockpot and we loved it. Same great taste and it was there waiting for me when I got home from work.

Meatball Ingredients:  yield 20 meatballs

  • 1/2 pound ground beef
  • 2 eggs
  • a quarter of an onion,
  • 1/4 cup cilantro
  • 2 tsp Mexican Oregano
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp cumin
  • DSC_07651/4 to 1/2 cup of Instant Corn Masa Mix, (you can also use minced corn tortillas, or bread crumbs)

Soup Ingredients:  serves 4 to 5 people

  • 4 stalks celery, chopped
  • 1 onion, roughly chopped
  • 3 carrots, chopped
  • 1 @ 28oz can of whole tomatoes, juice and all, slightly crush the tomatoes
  • 2 tsp sugar
  • 4 cups chicken broth, (you can use beef broth, I just prefer chicken)

Garnish ingredients:

  • 4 corn tortillas, quartered, thinly sliced
  • vegetable oil
  • salt

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Make ahead if cooking in a crockpot the next day or later in the week: In a medium bowl place the ground beef, eggs and 1/4 cup of the Masa mix. In your food processor add the 1/4 of onion, Mexican Oregano (there is no substitute for this spice, Italian Oregano doesn’t have the same flavor.), salt, black pepper and cumin. Pulse until the onion is well minced. Add the onion and spice mixture to the bowl and with your hands combine the meat, eggs, masa  and onion mixture until well mixed. (If needed add a bit more Masa. You want the meatball mixture to be firm yet moist.) Roll the meat mixture into 1-inch balls, place on a parchment paper lined baking sheet and freeze for about an hour. Once the meatballs have frozen you can transfer them to a freezer ziplock bag to be stored until you are ready to assemble you soup.

When your ready to cook the soup place your frozen meatballs in the crockpot, add the celery, onion, carrots, tomatoes, sugar and chicken broth. Stir a bit, cover and cook on low all day long.

When it’s time to eat: In a medium skillet over medium to medium-high heat add vegetable oil until it measures about 1/8-inch deep. Once the oil is hot, add a few of the sliced corn tortilla strips and fry until they crisp up a little. Remove to drain on a paper towel lined plate and sprinkle with salt to season. Use these crisp strips as a garnishment in the soup, kinda like crackers in tomato soup.

Suggestions: You can also make my Abondigas Soup on the stove top also. No need to freeze the meatballs, just refrigerate them for 1 hour prior to cooking the soup so they firm up. Add all the soup ingredients, bring them to a boil over medium heat, then reduce the heat to low, gently slip in the meatballs and continue to simmer the soup for 30 minutes until the meatballs are fully cooked.

For your children try adding some cooked pasta after the soup is done cooking. If you want it spicier, add a diced jalapeno to the soup.

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