3-4 lbs. lean roast beef (we use rump), fat removed
Combine:
1/2 cup soy sauce
1 beef bullion cube
1 bay leaf
2-4 peppercorns
1 tsp. fresh rosemary
1 tsp. thyme
1 tsp. garlic powder
Pour over roast in crock pot and add water until almost covered.
Cook on low for 8-10 hours. Slice or shred meat. Serve on French bread, dipped in hot Au jus from crock pot.
Submitted by Juli
Showing posts with label Beef Main Dish. Show all posts
Showing posts with label Beef Main Dish. Show all posts
Wednesday, August 15, 2012
Sunday, August 12, 2012
Sweet and Sour Meatballs
1 16 oz. can whole berry cranberry sauce
1 8oz. Can tomato sauce
1 TB prepared mustard
1 TB Worcestershire sauce
1 small onion, minced
1 1/2 lbs. lean ground beef
1 1/2 tsp. salt
1 egg
2 tsp. oil
In a bowl, mix cranberry sauce, tomato sauce, mustard, Worcestershire, and onion. Set aside. Mix beef,malt and egg and shape into balls. Heat oil in a skillet and brown meatballs on all sides. Drain the extra fat.
Pour cranberry sauce mixture over meatballs. Cover and simmer, stirring occasionally for 20 minutes. This dish is best if made in advance and reheated.
Submitted by Grandma Neuenswander
1 8oz. Can tomato sauce
1 TB prepared mustard
1 TB Worcestershire sauce
1 small onion, minced
1 1/2 lbs. lean ground beef
1 1/2 tsp. salt
1 egg
2 tsp. oil
In a bowl, mix cranberry sauce, tomato sauce, mustard, Worcestershire, and onion. Set aside. Mix beef,malt and egg and shape into balls. Heat oil in a skillet and brown meatballs on all sides. Drain the extra fat.
Pour cranberry sauce mixture over meatballs. Cover and simmer, stirring occasionally for 20 minutes. This dish is best if made in advance and reheated.
Submitted by Grandma Neuenswander
Wednesday, November 18, 2009
Fajitas
These are great made with steak or chicken.
1/2 c. oil
1 yellow onion, thinly sliced
2-6 cloves garlic, chopped
1 jalapeno, minced
1 TB fresh oregano
1 tsp. cumin
1 TB chile powder
1/2-1 bunch fresh cilantro, chopped
1 1/2 tsp. salt
1 skirt steak or flank steak, 2-3 lbs., trimmed of fat and silver skin (substitute 2-3 lbs. boneless, skinless chicken breasts if desired).
In a ziplock bag mix together the oil, onion, garlic, jalapeno, oregano, cumin, chile powder, cilantro and salt. Add the meat. Let marinade in the refrigerator for 2 hours or up to overnight. Let sit at room temperature for 30 minutes before grilling.
Remove steak from the marinade and pat dry. Directly over high heat grill the steak on each side until you have reached desired doneness. Let meat rest (sit) for 10-15 minutes and then thinly slice.
Serve with tortillas, grilled onions and red peppers, guacamole, salsa, cheese, sour cream, etc.
Submitted by: Kamdyn
1/2 c. oil
1 yellow onion, thinly sliced
2-6 cloves garlic, chopped
1 jalapeno, minced
1 TB fresh oregano
1 tsp. cumin
1 TB chile powder
1/2-1 bunch fresh cilantro, chopped
1 1/2 tsp. salt
1 skirt steak or flank steak, 2-3 lbs., trimmed of fat and silver skin (substitute 2-3 lbs. boneless, skinless chicken breasts if desired).
In a ziplock bag mix together the oil, onion, garlic, jalapeno, oregano, cumin, chile powder, cilantro and salt. Add the meat. Let marinade in the refrigerator for 2 hours or up to overnight. Let sit at room temperature for 30 minutes before grilling.
Remove steak from the marinade and pat dry. Directly over high heat grill the steak on each side until you have reached desired doneness. Let meat rest (sit) for 10-15 minutes and then thinly slice.
Serve with tortillas, grilled onions and red peppers, guacamole, salsa, cheese, sour cream, etc.
Submitted by: Kamdyn
Friday, November 13, 2009
Porcupine Balls
1 lb. ground beef
1 c. minute rice
1 egg
2 tsp. grated onion
1-2 grated garlic cloves
2 tsp. salt
pepper
Mix together the above ingredients. Add 1/2 tomato sauce into meat mixture and mix. Make into golf ball size meatballs and place in a large skillet.
28 oz. can tomato sauce
1/2 c. water
1/2 tsp. sugar or honey
Mix the remaining tomato sauce with the water and sweetener.
Pour over the meatballs and turn stove on to high.
Bring to a boil, then cover and turn down to a simmer, basting balls occasionally. Cook for 15 minutes.
Submitted by: Kamdyn
1 c. minute rice
1 egg
2 tsp. grated onion
1-2 grated garlic cloves
2 tsp. salt
pepper
Mix together the above ingredients. Add 1/2 tomato sauce into meat mixture and mix. Make into golf ball size meatballs and place in a large skillet.
28 oz. can tomato sauce
1/2 c. water
1/2 tsp. sugar or honey
Mix the remaining tomato sauce with the water and sweetener.
Pour over the meatballs and turn stove on to high.
Bring to a boil, then cover and turn down to a simmer, basting balls occasionally. Cook for 15 minutes.
Submitted by: Kamdyn
Thursday, November 12, 2009
Coconut Beef Curry with Noodles
salt and pepper
2 TB. vegetable oil
1 lb. beef sirloin, cut into thin 2" long strips (could also use chicken or shrimp)
1 red onion, halved and thinly sliced
2 red bell peppers, thinly sliced
green beans, ends trimmed off
carrots, cut into matchsticks
1 TB. thai red curry paste (can also use green curry paste),(asian aisle of grocery store)
1 can (14 oz.) coconut milk
1 c. packed fresh basil leaves, sliced
1 TB. fresh lemon or lime juice
Cooked, angel hair pasta, rice noodles or rice
*Optional-If you would like it spicy slice open 1 or 2 serrano or thai chilies and let simmer in broth.
Cook whatever you are going to serve the curry with. In a large skillet, heat 1 TB. oil over medium-high. Season beef with salt and pepper. Add to skillet, cook, without turning until browned on one side. 1-2 minutes. Transfer meat to a platter (it will cook more later).
Add more oil then add onion, bell peppers, carrots and green beans. Cook, stirring occasionally until vegetables are tender-crisp, 3-4 minutes. Add water and cook it out to steam the vegetable. Add curry paste; cook scraping bottom of skillet, 1 minute.
Return meat to skillet, with any accumulated juices, and add coconut milk. Simmer until sauce thickens slightly, 4-5 minutes. Remove from heat. Stir in basil and lemon or lime juice and season to taste with salt and pepper.
Serve over noodles or rice.
Submitted by: Kamdyn
2 TB. vegetable oil
1 lb. beef sirloin, cut into thin 2" long strips (could also use chicken or shrimp)
1 red onion, halved and thinly sliced
2 red bell peppers, thinly sliced
green beans, ends trimmed off
carrots, cut into matchsticks
1 TB. thai red curry paste (can also use green curry paste),(asian aisle of grocery store)
1 can (14 oz.) coconut milk
1 c. packed fresh basil leaves, sliced
1 TB. fresh lemon or lime juice
Cooked, angel hair pasta, rice noodles or rice
*Optional-If you would like it spicy slice open 1 or 2 serrano or thai chilies and let simmer in broth.
Cook whatever you are going to serve the curry with. In a large skillet, heat 1 TB. oil over medium-high. Season beef with salt and pepper. Add to skillet, cook, without turning until browned on one side. 1-2 minutes. Transfer meat to a platter (it will cook more later).
Add more oil then add onion, bell peppers, carrots and green beans. Cook, stirring occasionally until vegetables are tender-crisp, 3-4 minutes. Add water and cook it out to steam the vegetable. Add curry paste; cook scraping bottom of skillet, 1 minute.
Return meat to skillet, with any accumulated juices, and add coconut milk. Simmer until sauce thickens slightly, 4-5 minutes. Remove from heat. Stir in basil and lemon or lime juice and season to taste with salt and pepper.
Serve over noodles or rice.
Submitted by: Kamdyn
Wednesday, November 11, 2009
Easy Crock Pot Roast
roast
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. apple juice
1 pkg. dry onion soup mix
Put roast in crock pot. Mix other ingredients together and pour over roast. Cook in crock pot.
Submitted by: Jane
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. apple juice
1 pkg. dry onion soup mix
Put roast in crock pot. Mix other ingredients together and pour over roast. Cook in crock pot.
Submitted by: Jane
Stroganoff
2 lbs. hamburger or beef strips
2 cans cream of mushroom soup
1 lg. onion
1 pint sour cream
salt and pepper
garlic salt
mushrooms
Brown hamburger with onion, salt, pepper and garlic salt. Then add mushrooms that have been sauteed in butter. Then, soup and sour cream. Simmer on low. Serve over noodles or rice.
Submitted by: Jane
2 cans cream of mushroom soup
1 lg. onion
1 pint sour cream
salt and pepper
garlic salt
mushrooms
Brown hamburger with onion, salt, pepper and garlic salt. Then add mushrooms that have been sauteed in butter. Then, soup and sour cream. Simmer on low. Serve over noodles or rice.
Submitted by: Jane
Our Favorite Lasagna
1 lb. ground beef or sausage
2 1/2 C. mozzarella cheese, shredded and divided
1 container ricotta cheese
1/2 C. Parmesan cheese, grated, divided
1/4 C. parsley, chopped
1 egg, lightly beaten
26 oz. spaghetti sauce
1 C. water
12 lasagna noodles, uncooked
Brown meat in a skillet. Mix 1 1/4 c. ricotta, mozzarella cheese, 1/4 c. Parmesan cheese, parsley and egg until well blended. Set aside. Drain meat then add spaghetti sauce to skillet with meat. Pour water into empty jar, shake well, add to skillet. Spread 1 c. meat sauce into bottom of 9x13 pan, top with layer of 3 uncooked lasagna noodles. Spread 1/3 of the ricotta mixture and 1 c. of the meat sauce over layer of noodles. Repeat layers two more times. Top with remaining 3 noodles and remaining meat sauce. Sprinkle with remaining 1 1/4 c. mozzarella cheese and 1/4 c. Parmesan cheese. Cover lightly with greased foil. Bake 45 minutes at 350 degrees. Remove foil, bake 15 more minutes. Let stand 15 minutes before cutting to serve.
Submitted by: Jane
2 1/2 C. mozzarella cheese, shredded and divided
1 container ricotta cheese
1/2 C. Parmesan cheese, grated, divided
1/4 C. parsley, chopped
1 egg, lightly beaten
26 oz. spaghetti sauce
1 C. water
12 lasagna noodles, uncooked
Brown meat in a skillet. Mix 1 1/4 c. ricotta, mozzarella cheese, 1/4 c. Parmesan cheese, parsley and egg until well blended. Set aside. Drain meat then add spaghetti sauce to skillet with meat. Pour water into empty jar, shake well, add to skillet. Spread 1 c. meat sauce into bottom of 9x13 pan, top with layer of 3 uncooked lasagna noodles. Spread 1/3 of the ricotta mixture and 1 c. of the meat sauce over layer of noodles. Repeat layers two more times. Top with remaining 3 noodles and remaining meat sauce. Sprinkle with remaining 1 1/4 c. mozzarella cheese and 1/4 c. Parmesan cheese. Cover lightly with greased foil. Bake 45 minutes at 350 degrees. Remove foil, bake 15 more minutes. Let stand 15 minutes before cutting to serve.
Submitted by: Jane
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