Beef

New York Strip Steaks

February 12, 2014 by Kay Leave a Comment

A grilled New York Strip Steak is topped with flavored butter to make an exceptional steak.

New York Strip Steaks

I love a good steak, especially a steak grilled outdoors on a grill. In the dead of winter, in Wisconsin, going outside to grill is really not an option. The grill doesn’t stay hot enough because there is cold air gushing through it.

But, as I said I LOVE a good steak! So, when it’s winter out in Wisconsin one needs to improvise to get what one wants! I have come up with a way to grill a steak indoors and have it taste like you made it outdoors.

Place the steaks on a very hot grill pan.

You start by heating up a grill pan on medium high and get it nice and hot. Then you slap on the steaks and get good grill marks on both sides of the steaks.

Seared Grill Marks

Then you finish the steak off in a 400 degree oven, this way the steak doesn’t become too tough like it would if you cook it completely on the grill pan.

Meaty delciousness!

Add flavored butter.

Flavored butter in my opinion really takes the steak from a 4 Star to a 5 Star, it’s absolutely fabulous! If you haven’t tried this before, I suggest you try it real soon. Try one of my favorite butters.

New York Strip Steaks

Rating: 51

New York Strip Steaks

Ingredients

New York Strip Steaks
Olive Oil
Salt
Pepper
Flavored Butter (optional)

Instructions

Preheat your oven to 350 degrees. Heat a grill pan over medium high heat.
Brush each side of the steaks with olive oil, then salt and pepper each side of the steak.
Once the grill pan is hot, add the steaks to the pan and reduce the heat to medium. Grill each side of the steak for 3 minutes.
Place the grill pan with the steaks on them in the oven. Use this guide to cook them to the temperature you prefer.
Medium Rare – 145 degrees (approx. 3 minutes)
Medium – 160 degrees (approx. 5 minutes)
Medium Well – 170 degrees (approx. 7 minutes)

Notes

Please note these cook times are based on the steaks I made which were about ¾ inch thick. Use a meat thermometer to get the desired doneness you prefer.

https://www.lovefoodwillshare.com/new-york-strip-steaks/

Italian Beef Sandwiches

January 28, 2014 by Kay Leave a Comment

Italian Beef Sandwiches, what can I say but YUM! So easy and packed full of deliciousness. You take a beef roast and add french onion soup, pepperoncini peppers and liquid and some zesty italian dressing and slow cook it for hours to make Italian Beef Sandwiches.

Pile everything in the slow cooker.

If you are not a lover of the pepperoncinis (like me), don’t let this stop you from making these Italian Beef Sandwiches. You can discard the peppers once the sandwiches are done.

Yummy!

The juice from the peppers make the sandwiches very juicy and give it a nice punch of flavor.

Italian Beef Sandwiches

The final product!

Enjoy!

Italian Beef Sandwiches

Rating: 51

Italian Beef Sandwiches

Ingredients

14.5 ounce can french onion soup
3 lb. beef chuck roast, trimmed of visible fat and cut into large hunks
1 envelope dry Zesty Italian salad dressing mix
8 ounce jar pepperoncini peppers and half of the juice
Buns

Instructions

Pour the soup in the bottom of the slow cooker. Place chuck roast top of the soup and pour the salad dressing mix over the meat. Pour half the juice of the pepperoncini's over the meat. Add half of the jar of pepperoncini's to the mix. Cook on low for 7-8 hours.
Take the meat out and shred it with two forks. Add the meat back into the slow cooker and cook for an additional 30 minutes to 1 hour, until it's heated through.
Slice the buns and stuff them with the meat & pepper mixture. Enjoy!

Notes

You can use beef broth in place of the french onion soup. You can add cheese to the top of the sandwiches if you like.

https://www.lovefoodwillshare.com/italian-beef-sandwiches/

Recipe adapted from Iowa Girl Eats

Hearty Beef Vegetable Soup

January 24, 2014 by Kay Leave a Comment

I made this recipe for Hearty Beef Vegetable Soup for a Lunch & Learn at work. Within a half hour the soup had vanished and I even doubled the recipe. I got rave reviews on the recipe. I promise it’s good, you should plan on making it soon!

Hearty Beef Vegetable Soup

You start this Hearty Beef Vegetable Soup with ground chuck and bacon (nothing is bad if it has bacon in it) and you add in a ton of vegetables along with cheddar cheese soup, beer and beef broth. The beer really adds a depth of flavor but if you prefer not to use beer you can add in an extra cup of beef broth.

Hearty Beef Vegetable Soup

Adding the milk in the end makes the soup creamy and mellows out the tomatoes in the soup. Add cheddar cheese when you serve up this hearty soup. Enjoy!

Add some cheddar cheese if you please.

Hearty Beef Vegetable Soup

Rating: 51

Yield: 8 Servings

Hearty Beef Vegetable Soup

Ingredients

1 pound ground chuck
½ tsp. salt
¼ tsp. pepper
8 slices bacon, diced
1 tbsp. olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 can cheddar cheese soup (I used heart healthy)
2 cups beef broth
1-12 ounce bottle beer, dark brown ale
3 medium potatoes, peeled & diced
2 tsp. dijon mustard
2 tsp. worcestershire sauce
1 (14.5 ounce) can diced tomatoes
1 cup milk (I used skim)
Salt & Pepper to taste
1 cup cheddar, shredded (optional)

Instructions

Cook the ground beef in a large sauce over medium high heat. Add salt & pepper and cook for 10 minutes or until cooked through. Drain the grease off the meat and set aside.
Cook the bacon in the pan until crispy, about 7 minutes, set aside on a plate with paper towel on it
Add 1 tbsp. olive oil to the pan and add the onions, carrots and celery and sauté for 8 minutes.
Add the garlic and cook for an additional 2 minutes.
Add in the soup, broth, beer, bacon, beef, potato, mustard, worcestershire sauce and tomatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Add in the milk and stir to combine. Taste the soup and add salt and pepper if needed.
Serve the soup and top with cheddar cheese if desired.

Notes

You can substitute beef broth for the beer.

https://www.lovefoodwillshare.com/hearty-beef-vegetable-soup/

Tamale Pie

January 15, 2014 by Kay 1 Comment

Tamale Pie is a layer of polenta with a mixture of rice, corn, beef and tomatoes baked on top. Are you familiar with polenta? It is corn meal mixed with a liquid and then it can be eaten directly, baked, fried or grilled. In this case, the polenta is baked at the bottom of the Tamale Pie.

The great thing about this recipe is the fact that you can freeze it if you wish. This recipe makes enough for two meals. I made half of the recipe in a 2.5 quart casserole dish and the rest of the recipe I split into ramekins to freeze and use at a later date.

As mentioned in Monday’s post, I made 2 pounds of ground chuck and split the meat between Monday’s Post for One Pot Pasta Dish and today I will use the rest of the meat for the Tamale Pie.

Tamale Pie

Brown the onion and ground chuck in the olive oil. Add in the spices, tomatoes, rice and corn and cook until it boils. Next you will make the polenta and divide evenly between your baking dishes.

Polenta

Now divide evenly the meat mixture between your baking dishes.

Divide the meat mixture.

Add parmesan cheese if you like but only to the portion you are going to bake right away.

Tamale Pie

To freeze, leave unbaked, cover in plastic wrap and store in the freezer for up to 3 months.

Tamale Pie

Rating: 41

Serving Size: 8 - 10 Servings

Tamale Pie

A mixture of polenta, beef, rice, corn and tomatoes come together to make a delicious pie.

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 pounds ground beef
¼ tsp. red pepper flakes (more if you like things spicy)
1 tablespoon ground cumin
Coarse salt and ground pepper
1 can (28 ounces) crushed tomatoes
1 cup rice, cooked
1 cup corn, fresh or frozen
Cornmeal Crust (recipe below)
½ cup parmesan cheese

Instructions

Preheat oven to 375 degrees.
*Make filling: Brown ground beef in a large non-stick skillet over medium high heat until browned, drain the fat.
Reduce heat to medium and add the red pepper flakes, cumin, salt and pepper. Stir to combine. Add the crushed tomatoes, rice and corn. Cook mixture until it comes to a boil
Make Crust (recipe below). Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins or use two, 2.5 quart baking dishes or a combination of both. Smooth tops with a spoon; cool 5 minutes. Top each with filling, dividing evenly; sprinkle with cheese.
Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes for ramekins, 45 minutes for baking dishes.
*If you are going to make this recipe along with the All In One Pasta Dinner, you will use half of the beef mixture you browned before making the two recipes.
For the polenta:
1 1/2 cups yellow cornmeal
2 teaspoons coarse salt
1/4 teaspoon ground pepper
4 tablespoons butter
Whisk cornmeal with 1 1/2 cups cold water.
In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
Remove from heat; stir in butter until melted.

Notes

To freeze this dish, do not add cheese in step 3. Let pies cool completely; do not bake. Cover tightly with plastic wrap; freeze up to 3 months. To cook small pies: Remove plastic wrap from frozen pies, and cover with foil; bake 45 minutes. Remove foil, top with cheese, and bake 30 minutes more. To cook large pies: Defrost overnight in refrigerator. Sprinkle with cheese; bake, uncovered, 45 to 60 minutes.

https://www.lovefoodwillshare.com/tamale-pie/

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