Tag Archives: Beef

This spicy orange beef can actually be served two ways For an Asian meal serve the spicy orange beef over rice and garnish with fresh orange slices. For more of a western meal serve the spicy orange beef in warmed flour tortillas. Either way it’s delicious. Serve it over rice for dinner and enjoy the leftovers the next day in a flour tortilla.Spicy Orange Beef

 

Spicy Orange Beef with Vegetables

 

Ingredients:

 

¾ pound beef top round, cut into thin strips

2 Tbsp cornstarch (divided)

2 tsp grated orange rind

½ cup beef broth

¼ cup ornge juice (from an orange)

2 Tbsp soy sauce

1 Tbsp sugar

1 ½ tsp chili garlic sauce

4 tsp oil

1 Tbsp minced fresh ginger

¼ pound green beans, halved crosswise

1 red pepper, seeded and cut into strips

1 carrot, cut into matchstick thin strips

 

Directions:

 

Combine the beef, 1 TBSP of the cornstarch and the orange rind in a medium bowl. Toss well to coat the beef and set aside. Combine the remaining 1 TBSP cornstarch, the broth, the orange juice, soy sauce, sugar and chili garlic sauce in a small bowl and set aside.

 

Heat your wok over high heat until a drop of water sizzles. Swirl 2 tsp of oil in the wok and then add the beef. Stir fry until cooked through, about 2-3 minutes and transfer to a bowl. Swirl the remaining 2 tsp oil in the wok and add the ginger. Stir fry just until fragrant or about 10 seconds. Add the green beans, bell pepper and carrot. Stir-fry until crisp tender about 2-3 minutes. Add the broth mixture and cook, stirring constantly until the mixture boils and thickens. Add the beef and cook until hot, about one more minutes.Spicy Orange Beef Serve hot over rice.Spicy Orange Beef Enjoy the leftover the next day by serving them in a warm flour tortilla

I love meat loaf and make several different kinds from healthy versions made only with ground turkey, quinoa and zucchini to more indulgent recipes with a nice sauce on the top or even topped with bacon. The Market Street Meat Loaf is from one of my favorite cookbooks called The New Basics Cookbook written by Julee Rosso & Sheila Lukins.Meatloaf

 

This meat loaf has an assortment of chopped vegetables added as well as some spices that you might not normally put in your meatloaf. The original recipe calls for cooking the meat loaf in a baking dish, which is then placed in a larger pan, and boiling water is poured into the larger pan before baking. I’m sure that’s a wonderful way to cook it but the several times I have made the meat loaf I have either cooked it in my normal meat loaf pan or made an oval and placed it on a pan and cooked it free form. Both ways have come out perfectly.

 

Not only it this meatloaf delicious when warm but it makes wonderful meat loaf sandwiches especially with my homemade bread! There is a bit of chopping involved in this recipe but it is more than worth it! Meat Loaf

 

Market Street Meat Loaf

 

Ingredients:

 

3 Tbsp butter

¾ cup chopped onion

¾ cup chopped scallions

½ cup chopped carrot

¼ cup chopped celery

¼ cup chopped red pepper

¼ cup chopped green pepper

2 tsp minced garlic

Salt, to taste

1 tsp ground black pepper

½ tsp ground white pepper

¼ tsp cayenne pepper

1 tsp cumin

½ tsp nutmeg

3 eggs, well beaten

½ cup ketchup

½ cup half and half

2 pounds lean ground beef chuck

12 oz sausage meat (not fennel flavored)

¾ cup fresh breadcrumbs

 

Directions:

 

meatloafPreheat oven to 375.

Melt the butter in a heavy skillet and add the onion, scallions, carrots, celery, peppers and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, about ten minutes. Set aside to cool; then refrigerate, covered, until chilled, at least 1 hour.

 

Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg and eggs in a bowl, and beat well. Add the ketchup and half and half. Blend thoroughly.

 

Add the chuck, sausage, and breadcrumbs to the egg mixture. Then add the chilled vegetables and mix thoroughly with you hands, kneading for five minutes.

 

With damp hand, form the mixture into an oval approximately 17 x 4 x 1, resembling a long loaf of bread.

 

Place the meatloaf in a baking dish and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish. Place the pan in the oven and bake for 35-40 minutes. Remove the baking dish front the water bath, and let the meat loaf sit for 20 minutes before slicing and serving.meat loaf

 

Makes 8-10 portions.meat loaf

 

Note: As I mentioned above I have cooked the meat loaf both times without using the water bath.

 

 

Beef Stew with Sweet PotatoesMany of you have heard me mention Beachbody before and their wonderful cookbook called Fixate. This is my favorite recipe from that book. This recipe can be made ahead, it freezes well and people always love it. The recipe says it feeds six. Try making this on your next cold winter’s day; you’ll be glad you did! Better yet order a copy of your own cookbook as it is filled with many delicious recipes.Beef Stew with Sweet Potatoes

 

I have also added sliced mushrooms to the stew when I added the other vegetables. They make a wonderful addition.Beef Stew with Sweet Potatoes

 

Beef Stew with Sweet Potatoes

 

Ingredients:

 

1 tsp olive oil

1 lb, 10 oz beef stew meat

1 medium onion, chopped

1 medium carrot, sliced

2 medium celery stalks, chopped

4 cloves garlic, finely chopped

8 cups of beef broth

½ cup red wine

¼ tsp sea salt

1 tsp black pepper

1 tsp paprika

3 bay leaves

2 medium tomatoes, chopped

2 medium sweet potatoes cut into 1 inch cubes

2 tsp cornstarch.

 

beef stewDirections:

 

Heat the oil in a large saucepan over medium heat. Add the stew meat; cook, stirring frequently, for 5-6 minutes or until the beef is browned. Add the onion, carrot and celery ; cook, stirring occasionally for 5-6 minutes or until the onion is translucent. This is when you would add the mushrooms as well.

 

Add the garlic and cook for another minute.

 

Add 1 cup of the beef broth and wine; cook, stirring constantly scraping the bottom of the pan so the beef doesn’t stick, for 5-8 minutes or until the liquid is reduced by half.beef stew

 

Add salt, pepper, paprika, bay leaves and tomatoes. Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 5-8 minutes or until liquid has almost completely evaporated and tomatoes have begun to break down.

 

Add the remaining seven cups of beef broth. Bring to a boil over medium heat. Reduce heat; gently boil, stirring occasionally for two hours.

 

Add sweet potatoes, cook, stirring occasionally for 20-25 minutes or until sweet potatoes are tender.Beef Stew with Sweet Potatoes

 

Combine cornstarch with a little water in a small bowl, whisk to blend. Add cornstarch mixture to the stew; cook, stirring constantly for 2-3 minutes, or until the stew has thickened slightly.Beef Stew with Sweet Potatoes

 

Serve hot.Beef Stew with Sweet Potatoes

 

Note: this post does contain affiliate links as I am a Beachbody coach. Thanks for checking the links out!

Sometimes it’s just so nice to come home to the smells of dinner cooking, slow cooker steak and mushrooms is a perfect meal for such an occasion. There is about twenty minutes of preparation and then about ten minutes of hands on toward the end of the cooking but that’s it.Slow Cooker Steak and Mushrooms The end result is this delicious hearty streak and mushrooms. Perfect served with Baked Creamed Cauliflower. I have a feeling we’ll be enjoying this meal more than once this winter!Slow Cooker Steak and Mushrooms

 

Slow Cooker Steak and Mushrooms

 

Ingredients:

 

½ tsp salt
½ tsp thyme
½ tsp black pepper
¼ tsp garlic powder
1 ¼ pound flank streak
1 red onion, sliced
2/3 cup beef broth
1/3 cup red wine (such as merlot)
¼ tsp tomato paste
2 tsp olive oil
1-8oz package of cremini mushrooms, sliced
1-8oz package of white mushroom, sliced
1 Tbsp flourSlow Cooker Steak and Mushrooms

 

Spray a broiler rack with nonstick spray. Preheat your broiler. Mix the salt, thyme, pepper and garlic together and rub mixture over the steak. Transfer the steak on the broiler pan and broil until lightly browned, about 5 minutes per side. Broil about 5 inches from the element.

While the steak is under the broiler scatter the red onion on the bottom of your slow cooker. Top with the steak. Whisk the broth, wine and tomato paste together and pour over the steak. Cover and cook until the steak and onions are fork tender, 4-6 hours on high or 6-8 hours on low.

About 35 minutes before the cooking time is up, heat the olive oil in a skillet. Add mushrooms and cook over medium high heat for about 8 minutes, stirring frequently. Cook until the mushrooms are lightly browned, about 8 minutes. Sprinkle with the flour and stir constantly for one minute. Stir mushroom mixture into the slow cooker. Cover and cook on high until the mixture simmers and thickens, about 25 minutes.

Transfer the steak to a cutting board and slice across the grain.Slow Cooker Steak and Mushrooms Serve with the mushroom sauce.Slow Cooker Steak and Mushrooms

In anticipation of an eventual move we have been trying to make meals that use up items we have on hand. Each year we usually purchase some local, grass fed beef and as a result we have an abundance of delicious beef in our freezer. This seemed like an excellent way to use up one of the steaks! The spice mixture is different from what I usually marinate steak in but it was equally delicious!Spice Crusted Steak

Spice-Crusted Steak with Mushrooms

1 pound boneless sirloin steak
½ tsp salt
½ tsp freshly ground black pepper
¼ tsp ground coriander
¼ tsp ground cumin
2 tsp olive oil
1 small onion, thinly sliced
1 pound of mushrooms, sliced
2 tsp fresh rosemary, chopped
¼ cup dry white wine

Sprinkle the steak with ¼ tsp salt, ¼ tsp pepper, coriander, and cumin. Heat 1 tsp oil in a large heavy skillet over medium high heat. for even better results cook the steak on your grill! Cook about four minutes on a side or until the internal temperature is 145 for medium.Spice Crusted Steak

Meanwhile, heat remaining 1 tsp of oil in a large skillet over medium high heat. Add the oions and cook until softened, about 5 minutes. Add the mushrooms and rosemary and cook until the mushrooms are browned, about 5 minutes. Add the wine and remaining ¼ tsp salt and ¼ tsp pepper and continue cooking until the mushrooms are tender.Spice Crusted Steak Cut the steak into slices and serve with the mushrooms.Spice Crusted Steak

While the steak is cooking oven roast some asparagus, it is the perfect accompaniment.Spice Crusted SteakMondayMishMash-CMCS-featuredbutton

Sometimes you just want to enjoy some comfort food. This is one of those recipes that isn’t fancy and doesn’t require n expensive cut of meat. Just simple home cooking.

Country Fried Steak 'n' Gravy

Country Fried Steak ‘n’ Gravy

Gram’s Country Fried Steak ‘n’ Gravy

3 cups of beef broth (preferably homemade)
All-purpose flour seasoned with garlic salt and pepper
2 eggs, beaten
Breadcrumbs, optional
1 pound cubed steak, cut into 3-4 smaller pieces.
3 Tbsp butter
1 ½ large onions
¼ cup flour

Place the flour, eggs and breadcrumbs into three separate bowls.

Eggs, flour and breadcrumbs.

Eggs, flour and breadcrumbs.

Coat the steak pieces with egg; then generously par both sides with flour, then with the read crumbs.

Coat with egg, flour and bread crumbs.

Coat with egg, flour and bread crumbs.

In a deep frying pan, hat the butter then add the steak pieces. Fry until brown on both sides. Remove steaks from the pan.

Fry until brown.

Fry until brown.

Add diced onion and cook until the onions are lightly browned. Add the flour and stir to coat the onions. Then add your beef broth. Stir and heat until bubbly. Add seasonings to taste. Place the steaks back in the pan and cover with the gravy. Cover and simmer for 20 -30 minutes. Tastes great with mashed potatoes or noodles.

Country Fried Steak 'n' Gravy

Country Fried Steak ‘n’ Gravy

 

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