Category Archives: Beef

Homemade Hamburger Helper Cheeseburger Macaroni

1 pound extra-lean ground beef
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper
1 (14.5-ounce) can diced tomatoes (with juices)
2 cups beef broth
1 cup elbow macaroni
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For the cheese sauce:
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 1/2 cups milk, at room temperature
8 ounces sharp cheddar, freshly grated
1/4 teaspoon garlic salt
Instructions

In a large skillet set over medium heat, brown ground beef and garlic; drain grease. Stir in paprika, chili powder, garlic powder, onion powder, sugar, salt, and pepper. Mix in diced tomatoes, beef broth, and macaroni; heat to boiling. Reduce heat to a simmer and cover pan. Simmer for 12 to 14 minutes, stirring occasionally, or until pasta is tender.
While the beef/macaroni mixture is cooking, prepare the cheese sauce by placing a medium pot over medium heat. Melt butter. Use a whisk to stir in flour, whisking continuously until light golden brown, about 2 minutes. Continue to whisk while slowly and gradually adding milk. Whisk until sauce is smooth and thickened, between 5 to 10 minutes. Remove pot from heat. Add grated cheese, 1/2 cup at a time, stirring until completely melted and smooth before adding more. Once all cheese has been incorporated and the cheese sauce is smooth, stir in garlic salt and freshly ground black pepper, to taste.
Once the macaroni is done, pour the cheese sauce over the ground beef mixture and stir to combine. Serve immediately.

Source: Homemade Hamburger Helper ~ Cheeseburger Macaroni • FIVEheartHOME

Cheesy Ground Beef Quesadillas

1 pound ground beef
1 tablespoon vegetable or olive oil
1 cup chopped onion
Kosher salt and freshly ground pepper to taste
3 tablespoons tomato paste
1 cup roughly chopped spinach or baby kale
½ teaspoon minced garlic
1 teaspoon chili powder
2 tablespoons minced fresh cilantro (optional)
4 teaspoons unsalted butter, divided
8 8-inch flour tortillas
1 cup shredded sharp cheddar
1 cup shredded havarti

Guacamole, sour cream, salsa and lime wedges to serve

Heat a large skillet over medium high heat, and brown the beef, breaking it up with a spoon until it is all browned and crumbly, about 5 minutes. Turn it into a colander to drain, and carefully wipe out the skillet.

Return the skillet to medium heat and add the vegetable or olive oil. Add the onion, season with salt and pepper, and sauté for 3 minutes until the onion starts to soften. Add the tomato paste, spinach, garlic and chili powder and stir for another minute until the spinach is wilted and everything is well combined. Return the beef to the skillet and stir until everything is blended. Stir in the cilantro if using, turn the mixture into a bowl, and wash and dry the skillet (or grab a new skillet).

Combine the cheddar and havarti in a bowl. Place the skillet over medium heat and add a half teaspoon of butter. Place a tortilla in the pan. Sprinkle 2 tablespoons of the cheese mixture over half of the quesadilla, and distribute 1/8 of the beef mixture over the cheese. Top that with another 2 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.

Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with guacamole, salsa, sour cream and lime wedges.

Source: Cheesy Ground Beef Quesadillas Recipe — The Mom 100

One-Skillet Cheesy Beef and Macaroni

2 pounds lean ground beef (85/15%)
1 tablespoon vegetable or olive oil
1 cup chopped red, yellow, orange, or green bell pepper
1 cup chopped peeled carrots
1 cup chopped onion
1 tablespoon minced garlic
1 teaspoon dried basil
2 teaspoons dried oregano
2 cans (28-ounces) crushed tomatoes in juice
2 cups water
1 tablespoon Worcestershire sauce
2 teaspoons chili powder (optional but recommended)
Kosher or coarse salt and freshly ground pepper to taste
3/4 pound dried elbow macaroni
2 cups (8 ounces) grated cheddar cheese

Heat a very large skillet (for this full recipe, it should be a deep 12-inch pan) over medium high heat and brown the beef, stirring until no pink remains, about 5 minutes. Drain the beef and set aside.

Wipe out the skillet, add the oil, and heat it over medium heat. Add the peppers, carrots, onion and garlic and sauté until almost tender, about 5 minutes.

Add the ground beef back to the skillet, as well as the basil, oregano, tomatoes with their juice, water, Worcestershire sauce, and chili powder if using. Season with salt and pepper, turn the heat to high, and bring to a simmer. Add the pasta, stir and cover. Lower the heat to medium and simmer covered, stirring occasionally, until the pasta is tender, and most of the liquid is absorbed, 8 to 10 minutes. Taste and season again if needed.

Sprinkle the cheese over the casserole then cover for just 1 more minute until the cheese is melty, and serve. Serve this right out of the pan.

Source: One-Skillet Cheesy Beef and Macaroni — The Mom 100

Crockpot Texas Roadhouse Pot Roast

2 – 2.5 lb chuck roast
1/2 onion, chopped
1/2 bell pepper (any color), chopped
2 stalks celery, chopped
2 large potatoes, chopped into chunks
2 cloves of garlic, minced or pressed
1/2 cup tomato sauce
1/2 cup BBQ sauce
2 beef bouillon cubes
1 tsp salt
1 tsp black pepper
1/2 tsp dried thyme
1/2 cup water

Place roast in the bottom of the slow cooker.
Top with vegetables and potatoes (optional).
Top with BBQ sauce, tomato sauce, water and spices.
Cook on low for 8-10 hours.

Credit: Crockpot Texas Roadhouse Pot Roast – Lauren Greutman

Sous Vide French Dip Sandwiches

3 pounds boneless beef top or bottom round roast
1 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1 to 3 tablespoons cooking oil, like canola or grapeseed
1/2 cup red wine
2 cups low-sodium beef broth or stock
1 bay leaf
To serve:
1 large yellow onion, or 2 small yellow onions, thinly sliced (1 to 1 1/4 pounds)
6 to 8 French rolls or hoagie buns
Sliced provolone cheese, optional

Calculate your cooking time: This roast cooks sous vide for 18 to 24 hours, so it’s important to begin cooking with your serving time in mind. Calculate backward from your dinner time to figure out when you should start cooking the roast.
For make-ahead instructions if you don’t plan on serving your sandwiches right away, see the instructions in the headnotes.

Trim and season the roast: Trim any large pieces of fat from the exterior of the roast, but don’t worry about getting every last speck. Season it on all sides with the salt and pepper.

Sear the roast: Warm a large skillet over medium-high heat and add 1 tablespoon of oil. When the oil shimmers and glides smoothly, and a flick of water evaporates on contact with the pan, add the roast.
Sear the roast very well on all sides, 4 to 5 minutes per side. The seared surfaces should look dark reddish-brown. If the oil starts to get smoky, lower the heat slightly; otherwise, maintain a medium-high heat for the best sear.

Transfer the seared beef to a plate to cool slightly. If the roast is still scorching hot from the pan when you put it in the plastic bag, it can melt a hole in the plastic.

Deglaze the pan with the wine: With the pan still over medium-high heat, add the wine all at once. It will bubble and steam as it hits the pan. As it bubbles, use a stiff spatula to scrape up any dark bits that were stuck.
Once you’ve scraped up all the bits and the wine is simmering, pour it carefully into a measuring cup. Let it cool slightly.

Pack up the roast for sous vide cooking: Place a 1-gallon plastic freezer bag on your counter and fold the top outwards to form a cuff; this will help it stand up and make it easier to fill. (Alternatively, place the bag in a bowl while filling).
Place the slightly cooled roast into the bag. Pour the wine and broth over top, and tuck the bay leaf inside. Zip the bag almost entirely shut, leaving about an inch open at one edge.

Seal the bag: Fill a large stock pot three-quarters full with water. Submerge the bag with the roast until just the zipper part of the bag is above the water.
As you submerge the bag, the pressure of the water will press the sides of the plastic bag up against the roast and the liquid, “hugging” the ingredients. You may need to use your hands or a spatula to poke the roast below the surface of the water and force out any bubbles.
Once all the air bubble are out, submerge the bag up to the zipper, then zip it all the way closed so the bag is sealed. Lift the roast from the water and place it on a dishtowel while you heat the water.
As you lift the bag, the plastic should look like it’s hugging the ingredients inside the bag. A few small air pockets are fine; vacuum-sealing isn’t necessary. Check carefully to make sure the bag isn’t leaking; if it is, transfer it to a new bag and repeat this sealing step.

Heat the water with the immersion circulator: Place the pot of water on a trivet or other heatproof surface. Place the immersion circulator in the water and set it to heat the water based on your preferred doneness for the roast beef: 135F (medium-rare), 140F (medium), 145F (medium-well) or 150F (well-done).
It will take approximately 5 to 10 minutes for the water to heat, depending on the volume of water in your pot. (You can also use warm water out of the tap to cut down on heating time.) Once the water is up to temp, your immersion circulator will indicate that you’re ready to start cooking.
With Joule, this is controlled through the Joule app: Open the app on your phone and press the orange circular button in the bottom right corner. Input the temperature and press the orange button again to start the device and begin heating the water.

Cook the roast: Once the water has finished heating, lower the roast into the water. It’s fine if the zipper is above the surface of the water, but the roast itself should be completely submerged by at least an inch or so. Add more water if needed.
Cook the roast for 18 to 24 hours (yes, hours!). It will become more tender the longer you let it cook. Set a timer so you know when it’s ready.

Check the roast and monitor the water during cooking: Every so often during cooking, take a peek at your roast and make sure that it’s still submerged in the water and the bag isn’t leaking. (If it’s leaking, the liquid will start to look diluted and you’ll notice air bubbles in the bag. Just transfer the roast and liquid to another bag and carry on with cooking. This doesn’t happen very often, but is something to watch out for.)
Keep an eye on the water level and add additional water if it looks like it’s getting low. The immersion circulator will heat the water right back up to temperature. To help prevent evaporation, you can also cover your pot with plastic wrap, a silicon bowl cover (as I have), or any other cover.

Cook the onions at any point while the roast is cooking: At any point during this cooking time when you have a spare 10 minutes, cook the onions. Warm a teaspoon or two of oil in a skillet and cook the onions with 1/4 teaspoon salt until they are very soft and browned.
If you’re not serving them right away, cool and refrigerate until needed. To reheat, add them to a hot skillet and stir until warmed through.

Sear the roast (again!): When you’re done cooking the roast, lift the bag from the water and set it on a kitchen towel on the counter. Warm a tablespoon of oil in a large skillet over medium-high heat.
Open the bag with the roast; be careful not to spill any of the cooking liquid. Use tongs to lift the roast from the bag and transfer it to the hot skillet.
Sear the roast on all sides, 2 to 3 minutes per side, until the outside is very crusty. Add more oil as needed to the pan. Once seared, set the roast on a cutting board until ready to slice.

Strain the “jus”: While the roast sears, strain the cooking liquid (“jus”) into a measuring cup. Taste and add salt or pepper if needed. If the jus seems overly concentrated to you, add a little water to thin it out again.
Use a little of the jus to deglaze the pan after searing the roast, if you like.
Transfer the jus to individual cups for serving.

Toast the French rolls: Warm the oven to 400F. Open up all the French rolls and arrange them in a single layer on a baking sheet with the cut sides facing up. Toast in the hot oven until they are warm and feel crispy when you press the surface of the bread, about 5 minutes. Remove from the oven, but leave the oven on.
If you like, spoon a little of the beef jus over the bottom buns for flavor.

Slice the beef: Use a sharp chef’s knife and slice the beef against the grain as thinly as possible.

Assemble the sandwiches: Pile slices of beef on the bottom half of the rolls. The meat should divide equally between all the rolls, but you may have some leftover.
Top each pile of beef with some onions and a slice or two of cheese, if desired.

Broil the sandwiches: Set aside the tops of the buns so they don’t burn. Switch the oven to “broil” and slide the pan of sandwiches under the broiler. Broil until the cheese starts to melt, about 1 minute.

Serve the sandwiches: Top each sandwich with the top bun. Serve with the jus alongside for dipping. (Refrigerate leftovers and consume within 3 to 4 days, or freeze for up to 3 months.)

Source: Sous Vide French Dip Sandwiches Recipe | SimplyRecipes.com