Tag Archives: beef

Beef Stroganoff

Beef Stroganoff 1

With colder weather this week, we have broken out a few comfort food dishes. Beef stroganoff is a great way to make 2 meals out of one roast. I like to do a traditional Roast Beef one day, and then use the leftovers to make this Beef Stroganoff. If you won’t be using the leftover roast beef right away, cut it into strips and freeze it for a quick start to a meal later.

RECIPE:

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Hearty Beef Minestrone Soup

Minestrone Soup 1

As a polar vortex takes hold of the country, there is nothing more comforting than a bowl of hearty beef minestrone soup and warm homemade bread.

Chock-full of tender ground beef, vegetables, beans, and pasta, this soup is very filling and is especially good topped with freshly grated Parmesan cheese.

Minestrone Soup 3

Some of us here are avoiding pasta these days, so I sometimes cook the pasta separately and let people add it to their soup when they dish it up.

This soup also freezes wonderfully. So make a big crock-pot full and set some aside to eat another day. The one thing you need to do when freezing this soup is to freeze the soup WITHOUT the pasta stirred in. Freeze the cooked pasta separately and add the pasta when you reheat the soup. If you freeze the pasta in the soup, it will be mushy when you reheat it.

Minestrone Soup 4

For a delicious bread to serve with your soup, try one of these recipes:

Whole Wheat Bread, or Rolls:

Whole Wheat Bread

Crescent Dinner Rolls:

Crescent Rolls 2

 

RECIPE:

Hearty Minestrone Soup

Minestrone Soup 3

2 Tbs olive oil
1-2 lb ground beef (use 2 lb for a thick soup)
1 large onion, chopped
3 garlic cloves, minced
6 cups beef broth
1 can white beans, drained
1 small can (6oz) tomato paste
1 bay leaf
1 Tbs Italian seasoning
1 tsp salt
1 tsp Kitchen Bouquet or beef bouillon base
½ tsp fresh ground pepper
1 large carrot, diced
2 celery stalks, chopped
2 cups finely shredded cabbage
1 medium zucchini, diced
1 cup small pasta shapes
Freshly grated Parmesan cheese, for garnish

In a large pot, brown ground beef in olive oil; drain excess fat. Add onion and garlic to the pot and cook until tender. Add broth, beans, tomato paste, bay leaf, Italian seasoning, salt and pepper, carrots, celery, and cabbage. Bring to a boil; simmer 30 minutes. Add zucchini and cook 10 minutes. Add pasta and cook about 10 minutes, just until pasta is tender. Add additional water if soup is too thick. Remove bay leaf. Taste and add additional salt, if needed. Serve with freshly grated Parmesan cheese.

To cook in crock pot: Brown ground beef, onions, and garlic as above. Place in crock pot. Add remaining ingredients (except for Parmesan) and cook on low for about 8 hours. Turn to high heat, add pasta, and cook until pasta is tender, about 30 minutes.

To freeze soup: Prepare as above, but do not add pasta. Place in freezer containers and freeze. Cook pasta separately in water. Drain, cool, and freeze pasta separately. Add cooked pasta to soup after thawing and reheating.

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Beef Enchiladas

Beef Enchiladas 2

Beef Enchiladas with Homemade Enchilada Sauce. These are a definite kid pleaser, and so much better than the frozen variety.

These are also perfect for make-ahead dinners. Prepare the individual enchiladas and freeze on a baking sheet. Put the frozen enchiladas into a Ziploc bag and return to the freezer. Then pull out as many as you want to cook on a busy night and bake them frozen (no thawing needed).

Beef Enchiladas 1

RECIPE:

Beef Enchiladas

Beef Enchiladas 2

1 ½ lb ground beef
1 onion, diced
1 ½ Tbs homemade taco seasoning (recipe below)
½ tsp garlic powder
¼ tsp salt (omit if taco seasoning is very salty)
8 flour or 12 corn tortillas (heat or fry corn tortillas to soften)
3 cups shredded cheddar or cheddar Jack cheese (save 1 cup for top)
Enchilada Sauce (recipe below)
Toppings: Diced avocado, sour cream, salsa, shredded lettuce, diced tomatoes

Preheat oven to 350°F. Spray a 9×13” baking dish with nonstick spray.

Prepare Enchilada Sauce.

Brown ground beef and onion in a large skillet until cooked through. Stir in taco seasoning, garlic powder, salt and ½ cup of the prepared Enchilada Sauce. Cook for 5-6 minutes over low heat.

Spread about ½ cup of Enchilada Sauce on bottom of baking dish. Place about 1/3 cup (for corn tortillas) – ½ cup (for flour tortillas) down the center of each tortilla. Top with shredded cheese. Wrap the tortilla around the filling and place seam-side down in the baking pan. Pour remaining Enchilada Sauce over filled enchiladas.

Cover with foil and bake for 45 minutes. Top with additional 1 cup cheese and bake 5 minutes more, or until cheese is melted.

**TO FREEZE: Prepare filled enchiladas, but do not top with sauce. Place enchiladas, not touching, on a foil-lined baking sheet. Freeze until firm, then place in Ziploc bags. Freeze sauce separately in a Ziploc bag. Enchiladas do not need to be thawed before cooking.

Enchilada Sauce
¼ cup olive oil
2 Tbs flour
1 Tbs chili powder
1-1 ½ Tbs Homemade Taco Seasoning (recipe below), or use substitution below
1 (15oz) can tomato sauce
1 (15 oz) can chicken broth
½ Tbs brown sugar
½ tsp salt

Heat oil in a saucepan over medium heat. Whisk in flour and stir constantly until flour just begins to brown. Whisk in chili powder and taco seasoning. Whisk for 1 minute and then stir in tomato sauce, chicken broth, brown sugar and salt. Simmer over medium-low heat for 10 minutes.

Taco Seasoning Substitution: 1 Tbs chili powder, ¼ tsp each: ground cumin, garlic powder, and onion powder

Homemade Taco Seasoning Mix
1 ½ cups chili powder
4 Tbs paprika (Spanish smoked or regular)
2 Tbs coarse kosher salt
2 Tbs black pepper
2 Tbs garlic powder
2 Tbs onion powder
2 Tbs ground cumin
2 Tbs dried oregano
1 Tbs Ancho chili pepper
1 Tbs crushed red pepper flakes
½ Tbs ground cayenne pepper

Mix all ingredients and store at room temperature in an airtight container. Use about 2 Tbs of seasoning per pound of meat. Makes about 2 ½ cups.

Note: Adjust amount of crushed red pepper flakes and cayenne pepper to make milder or spicier

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Create-Your-Own Stir Fry

Chicken Stir Fry 3

Today’s post comes to you courtesy of Little J.

JGS0917162

For a class assignment, Little J had to make a Family Favorite Recipe all on her own. This included planning, shopping, cooking and clean-up. This is my very favorite type of homework assignment! She chose to make a chicken stir-fry. Definitely one of her favorite meals.

My favorite thing about stir-fries is how adaptable they are to whatever you can find in your freezer and produce drawer. Little J chose to use chicken, fresh green beans, celery, carrots and onion in her stir-fry.

The recipe below is for a basic stir-fry that you can customize to your family’s taste. I also included Little J’s customization.

JGS0917161

I look forward to more amazing creations from this amazing daughter!

RECIPE:

Create-Your-Own Stir Fry

Chicken Stir Fry 3

1-2 lb thinly sliced chicken breasts OR thinly sliced beef (flank steak, skirt steak, or leftover roast beef) OR thinly sliced pork tenderloin

3-4 cups chopped fresh vegetables (onions, broccoli, green beans, carrots, celery, mushrooms, pea pods, asparagus, cabbage, red or green peppers, green onion—whatever is in the fridge!)

2-3 Tbs oil

Sauce:
½ cup chicken broth
¼ cup soy sauce
1 Tbs cornstarch
1 Tbs honey
1 Tbs rice wine vinegar
1 clove garlic, minced
2 tsp grated ginger
2 tsp chili paste
2 tsp sesame oil

Combine sauce ingredients in a small bowl or glass measuring cup. Stir until cornstarch and honey are completely dissolved. Place sliced meat in a Ziploc bag and add ¼ cup of the sauce to the bag with the meat. Close bag and set aside.

Heat 1 Tbs oil in a large skillet or wok. Sauté vegetables over high heat until crisp- tender. Work in small batches, removing vegetables from the pan when they are cooked (add additional oil if needed). Place cooked vegetables in serving dish.

Add 1 Tbs oil to pan; heat until hot. Add meat to pan and cook over high heat until meat is cooked through (about 5 minutes). Reduce heat to medium-low and add sauce to pan. Cook until sauce thickens (2-3 mins). Stir in cooked vegetables. Cook 1 minute to heat through.

Serve over rice.

Little J’s Chicken Stir-Fry

Chicken Stir Fry 3

4 boneless chicken breasts, thinly sliced
2 cups fresh French green beans, cut into 1-2” pieces
1 onion, thinly sliced
2 stalks celery, sliced
1 medium carrot, peeled and sliced
2-3 Tbs olive oil
Hot cooked rice

Sauce:
½ cup chicken broth
¼ cup soy sauce
1 Tbs cornstarch
1 Tbs honey (or golden low-carb sweetener)
1 Tbs rice wine vinegar
1 clove garlic, minced
2 tsp grated ginger
2 tsp chili paste
2 tsp sesame oil

Combine sauce ingredients in a small bowl or glass measuring cup. Stir until cornstarch and honey are completely dissolved. Place sliced chicken breasts in a Ziploc bag and add ¼ cup of the sauce to the bag with the chicken. Close bag and set aside.

Heat 1 Tbs oil in a large skillet or wok. Sauté vegetables over high heat until crisp- tender. Work in small batches, removing vegetables from the pan when they are cooked (add additional oil if needed). Place cooked vegetables in serving dish.

Add 1 Tbs oil to pan; heat until hot. Add chicken to pan and cook over high heat until chicken is cooked through (about 5 minutes). Reduce heat to medium-low and add sauce to pan. Cook until sauce thickens (2-3 mins). Stir in cooked vegetables. Cook 1 minute to heat through.

Serve over rice.

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Grilled Beef Kabobs

Beef Shish Kabobs 2

Summer may be ending for school kids, but it is still perfect grilling weather and fresh corn and zucchini are still plentiful at the farmers’ markets.

You can alternate the beef and vegetables on the same skewer, or separate them into meat skewers and vegetable skewers. I usually grill them separately so that I can better control the rareness of the beef (we like it medium) and how cooked the vegetables are.

I made these with fresh corn, mushrooms and zucchini, but you can use any combination of fresh vegetables that you like (including peppers, yellow squash, onions, cherry tomatoes). I especially like these with fresh rosemary in the marinade. It pairs really well with the beef, but you can also use other herbs like thyme or oregano.

RECIPE:

Grilled Beef Kabobs

Beef Shish Kabobs 2

Marinade:
¼ cup vegetable oil
¼ cup soy sauce
¼ cup red wine vinegar
3 Tbs lemon juice
3 Tbs Worcestershire sauce
2 tsp dry mustard
½ tsp salt
½ tsp coarse ground black pepper
1 tsp dried parsley
2 cloves garlic, crushed
Fresh (2 Tbs) or dried herbs (2 tsp): Rosemary, thyme and/or oregano
Kabobs:
2 lb top round or sirloin beef steak, cut into cubes
Vegetables: Choose a combination of: fresh corn (cut into 1” rounds), onions, peppers, whole mushrooms, zucchini, yellow squash, cherry tomatoes
Hot steamed rice

Combine marinade ingredients. Place the beef cubes and half of marinade in a Ziploc bag or lidded container and marinate in the refrigerator for 6-8 hours (or up to 3 days). Set remaining marinade aside to marinate vegetables later. Add vegetables to reserved marinade and refrigerate for 1-4 hours (don’t over marinate the vegetables).

Place meat and vegetables on skewers, discarding meat marinade and saving vegetable marinade. Grill skewers until cooked to desired temperature.

Heat vegetable marinade to boiling. Set aside. Serve over rice with heated marinade.

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Ginger Beef Stir-Fry

Ginger Beef 2

We eat a lot of stir-fries in our house. They are a fairly quick meal to get on the table, and they are one thing that I don’t hear complaints about from anyone. This Ginger Beef is not a saucy stir-fry, but is very flavorful. The beef marinates for about half an hour at room temperature and then is cooked in small batches over very high heat. Fresh ginger, cut into thin matchstick shapes, green onions and sliced serrano chiles (hot, but not overpowering) provide additional flavor. Because this dish is not as chock-full of vegetable as some other stir-fries, I often serve it with Szechuan green beans (recipe coming soon!).

RECIPE:

Ginger Beef Stir-Fry

Ginger Beef 2

Marinade
5 Tbs soy sauce
2 Tbs unseasoned rice vinegar
1 Tbs honey (or 5 drops liquid stevia)
1 tsp grated fresh ginger
½ tsp red chile pepper flakes
½ tsp ground cumin

Stir-Fry
1 ½ lb flank steak or top sirloin steak
2 Tbs oil, divided
2-3 hot chiles, preferably red serranos, sliced
2 cloves garlic, minced
1 ½” piece of fresh ginger, peeled and cut into thin matchstick shapes
1 bunch (about 5-6) green onions, cut diagonally into 1” pieces
1 Tbs sesame oil

Mix together all of the marinade ingredients.

Thinly slice the steak (partially freezing the steak will make this easier) and place slices in a Ziploc bag. Pour marinade over the sliced steak. Let sit at room temperature for 30 minutes. This can also be prepared ahead of time and stored in the refrigerator. Remove beef from fridge 30 minutes before cooking.

Place 1 Tbs oil in a wok or  large skillet and heat over high heat until very hot. Place a small amount of the beef (about ½ cup at a time) in the hot pan. Sauté beef slices over high heat until juices in pan almost completely evaporate. Transfer cooked beef to serving bowl. Repeat with remaining beef.

Add remaining 1 Tbs oil to the pan and sauté the sliced chiles, minced garlic and ginger matchsticks for 1 minute. Add the beef back to the pan with the sliced green onions. Stir in the sesame oil and cook for 1 minute. Serve immediately over steamed rice.

(recipe adapted from Simply Recipes)

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