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Archive for the ‘beef’ Category

  • Marinated Top Sirloin Steak
  • 3/4 cup unsweetened pineapple juice
  • 1/3 cup dry red wine or beef broth
  • 1/4 cup reduced sodium teriyaki sauce
  • 1/4 cup reduced-sodium soy sauce
  • 4garliccloves, minced
  • 1 teaspoon ground ginger
  • 1/4 teaspoon Worcestershire sauce
  • 2 pounds boneless top sirloin steak (1 1/2 inches thick)

Mix marinade ingredients

Freezer instructions: thaw steak in fridge or on counter

Grill steak on grill

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Ingredients:

2-3lb pot roast (top round or small eye of round)
2-3 potatoes (cut into large chunks)
3 carrots (cut into large chunks)
2 onions (cut into large chunks)
1/2c water or beef consomme
salt and pepper to taste

Directions:

Put half of vegetables in bottom of crockpot.  Salt and pepper meat to taste, then put in pot.  Add remaining vegetables, liquid and additional salt and pepper (if desired).  Cover and cook on LOW (10-12 hours) or HIGH (5-6 hours).

Note:  You may also add 2T of vinegar for extra flavor.

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Shepherd’s Pie

Ingredients:
1 pound ground beef, browned
1 can (10.5 ounces) cream of chicken or mushroom soup
12 ounces frozen corn (or other veggie of your choice)
1 teaspoon salt
0.5 teaspoon pepper
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
2 cups mashed potatoes
0.5-1 cup shredded cheese (optional)
Directions:
Mix browned meat with soup; season with salt, pepper, garlic power and onion powder–or other seasonings to taste. Layer meat mixture in the bottom of an 8×8 baking dish. Top with veggies. Prepare mashed potatoes according to package directions (if using instant). Spoon potatoes on top of veggies. Sprinkle potatoes with cheese (if using). Bake at 350F for 20-30 minutes or until heated through and top of potatoes are slightly golden brown and cheese is bubbly.
Freezing Directions:
After preparing Shepherd’s Pie, do not bake, instead, seal, label, and freeze. To serve: Thaw in fridge, then bake as indicated above.
Servings: 6

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Beef Bulgogi

  • 1 1/2 lbs. flank steak, thinly sliced
  • 7 1/2 T. soy sauce
  • 3 3/4 T. sugar
  • 1/3 c. chopped green onion
  • 3 T. minced garlic
  • 3 T. sesame seeds
  • 3 T. sesame oil
  • 3/4 t. ground black pepper
1. Place the beef in a shallow dish.  Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl.  Pour over beef.  Freeze.
2.  Defrost in refrigerator overnight.  Quickly grill beef on hot grill (or cook on stove) until cooked through, 1 to 2 minutes per side.  Serve with white rice.

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 1 pound ground beef

 1 onion, chopped

 1 can corned beef

 3/4 cup ketchup

 1/4 cup brown sugar

 1 cup beef broth (I use 1 cup water and 1 bouillon cube)  1 tsp chili powder

 2 tsp white vinegar

Brown beef and onion, drain off fat. Add remaining ingredients, making sure to break up corned beef. Bring to a boil, then reduce heat and simmer for 30 minutes, until thickened.

Serve on hamburger buns or kaiser rolls.

For our group – just reheat and serve on the buns!

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  • 1 1/2 lbs. beef flank steak or boneless beef top sirloin steak
  • 1 t. grated lemon peel
  • 1/3 c. lemon juice
  • 2 T. sugar
  • 2 T. soy sauce
  • 1/2 t. oregano
  • 1/8 t. pepper
Yields 6 servings.
Cooking day instructions: Score meat in 1-inch intervals across steak.  Place meat in freezer bags.  Stir together lemon peel, lemon juice, sugar, soy sauce, oregano, and pepper.  Pour marinade over meat and close bag.  Freeze.
Serving day instructions: Thaw in refrigerator.  Place on uncovered grill over medium heat for 12-14 minutes for medium doneness.  Turn once during cooking and brush with marinade halfway through cooking process. (Always boil marinade 2-3 minutes after removing meat and prior to basting grilled steak.)  To serve, meat can be thinly sliced across the grain or served in larger pieces.

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  • 1 1/2 lbs. beef stew meat, cut into 1 inch cubes
  • 1 1/2 medium green peppers, diced
  • 1 large onion, diced
  • 3 oz. tomato paste
  • 1/4 c. packed brown sugar
  • 1/8 c. cider vinegar
  • 1 1/2 T. chili powder
  • 1 t. salt
  • 1 t. Worcestershire sauce
  • 1/2 t. ground mustard
  • sandwich buns
Directions:
Combine ingredients and mix well.  Add meat and mix well.  Freeze.
Cooking day: Defrost in refrigerator overnight.  Place in slow cooker, cover and cook on low until meat is tender (7-8 hours).  Skim fat from cooking juices.  Shred beef, using 2 forks.  With a slotted spoon, place about 1/2 c. beef mixture on each bun.  Serves 7.

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