Beef Goulash

From Yummly:
http://www.yummly.co/recipe/Beef-Goulash-1101916?prm-v1&utm_medium=email&utm_campaign=recoemail

Ingredients

• 1 1/2 pounds ground beef
• 1 medium onion, chopped
• 1 stalk celery, sliced
• 1 (16-ounce) can stewed tomatoes
• 1 tomato can (2 cups) water
• 1 (7-ounce) package uncooked elbow macaroni (1 1/2 cups)
• 1 (6-ounce) can tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

Cook and stir ground beef, onion and celery in 4-quart ovenproof Dutch oven until beef is brown; drain. Stir in remaining ingredients.

Cover and bake in 350° oven until liquid is absorbed and goulash is hot, about 40 minutes; stir.

Mom's Braised Beef

3.5 lbs chuck roast or stew meat
1/4 c soy sauce
1 Cup brewed coffee
1 Clove garlic
2 Meduim onions
1 tbsp Crisco or fat to sear the meat.

Sear the meat (Hot pan with Crisco) 3-4 minutes per side

Top with garlic then sliced onions

Pour on coffee and soy sauce

Cover and bake at 300 degrees for 3.5 to 4 hours basting every 1/2 hour

Gravy:
Mix 1.5 tbsp cornstarch and 1.5 tbsp flour with 3/4 cup water. Use only enough to get to desired thickness.

If more liquid is needed, add coffee.

Same Flavors different Use:

Coffee Garlic Rub
Author: Esty Wolbe

Ingredients:

• 4 Tbsp brown sugar
• 4 Tbsp ground coffee
• 2 Tbsp smoked paprika
• 4 tsp granulated garlic
• 4 tsp kosher salt
• 4 tsp sweet paprika
• 4 tsp minced onion

Instructions

Combine all ingredients in a bowl and mix well, breaking up any bit of brown sugar that clump together. Store in an airtight container.

Easter Sunday Pot Roast {Electric Pressure Cooker Recipe}

From: peggyunderpressure.com

I had a lot of leftover ingredients in my fridge that I wanted to use up as well,  so this recipe is super easy to adapt and change up.  You can’t go wrong.  Short of throwing in an old leather shoe, it’s a great way to clean out the fridge and make a delicious and hearty meal for your family.

SAUCE INGREDIENTS:

1 Packet of Instant Gravy Powder

1 Packet of Instant Ranch Dip Powder

1 Tbsp Smoked Paprika

2 Tbsp Worcestershire Sauce

1 Shallot; chopped

2 Cups Beef Broth

3-4lb. Beef Rump Roast

VEGETABLES:

2 Cups Carrots; chopped or baby carrots

2 Cups Red Potatoes; chopped

1 Onion; sliced

1 Cup Mushrooms; sliced

This is about the easiest home-cooked meal that you can make in about an hour.  It’s going to be cooked in two stages.  First put the roast into the main cooking pot.  Throw in all the sauce ingredients into the pot, all over the roast if you must.

Shut the lid and turn it to lock it into position.  Set the pressure valve to Airtight.  And program the cook time for 45-minutes by pressing the SET PRESSURE COOK TIME until the display shows 45, then press START.

Once the first stage is done, release all the pressure by turning the valve to Exhaust.  Unlock the lid and open.  Now you can add all the vegetables to the pot with the roast. Close the lid again and program the cook time for just 15 more minutes.  This is the second stage.  Once this cooking cycle is complete, release all the pressure and unlock the lid.  Open the lid and give everything a good stir.  Let everything sit for about 10-minutes before serving.

I found this recipe to be so easy and had ingredients that were surprising.  IE:  The Gravy and Ranch packets.  I opted out the Italian Salad Dressing packet that was in the original recipe.  I thought it was just going to be too much.  But I think it would’ve added a nice kick to the flavor.  I would definitely make this again.  Maybe even add some red wine to the sauce mixture.

Italian Meatball Sliders {Electric Pressure Cooker Recipe}

From peggyunderpressure.com

INGREDIENTS:

– Two bags of frozen meatballs.  I got 2 bags for a total of 40.

– 2 Lrg Jars Italian Marinara Sauce.  Or any spaghetti sauce will do.

– 1-2 Cups Chicken Stock

– 36-40 Hawaiian Sweet Rolls.  Or any kind of mini slider buns, etc.

– Mozzarella Cheese.  Shredded or sliced.

– Fresh Basil.  Chopped or whole leaves.

I decided to make this in the pressure cooker because it’ll soften up the meatballs so they’ll be more tender.  And keeping the meatballs inside the cooker once they’re done to keep it warm is also a plus.

Don’t worry about defrosting the meatballs.  Pour one jar of the marinara sauce into the main cooking pot.  Dump one bag of the frozen meatballs into the pot on top of the sauce.  Pour the other jar of sauce over the meatballs.  Then dump the other bag of meatballs in.

Pour in the 1-2 cups of chicken stock to dilute the marinara sauce.  (Sometimes if the sauce is too thick, it may burn at the bottom of the cooking pan.)  Give everything a good stir.

Secure the pressure cooker lid and set it to cook for 20-minutes.  Since the meatballs are frozen, it will take quite a while for the machine to pressurize.  Maybe 30-minutes or more.  Let it do its thing and get busy making your other party food.  That is, if you have a party to cook for.

Maybe you can toast the bread rolls or prepare the cheese and basil at this time.

Once the meatballs are done, release all the pressure and open the lid.  Give them a good stir and let it sit for a few minutes with the lid open.  You can top them off with some cheese if you like.

For the party, I’m leaving the bread and condiments on the side of the pressure cooker and guests can just help themselves and make their own meatball sliders.

Basically take a bread roll and break it open in the center.  Scoop a meatball into it with a little bit of sauce.  Top it off with some cheese and fresh basil.

BBQ Beef Brisket Sliders {Electric Pressure Cooker Recipe}

From: peggyunderpressure.com

INGREDIENTS:

– 2 Cups Beef Broth

– 1 Cup BBQ Sauce (Your brand of choice)

– 1/2 Cup BBQ Sauce; this is for after the cooking

– 3lbs. Beef Brisket or Chuck Roast

Pour the cups of beef broth into the main cooking pot of the pressure cooker.  Place the brisket or chuck roast into the broth and then top the meat with 1 cup of BBQ sauce.  Coat it thoroughly all over.  Lock and load the pressure cooker lid and program it to cook for 60-minutes.

Tada, that’s it!  That’s all the direction you have to give your hubbie to get dinner rolling.   Easy peezy.

(When I was cooking my brisket, my pressure cooker wouldn’t pressurize.  It would heat up for 5-minutes and then beep and cycle over to keep warm.  This usually happens when the machine is sensing not enough liquid and too much heat is present so it will auto shut-off.  Well, I had plenty of liquid and I wondered why it was doing that.  I realized it was because the meat was one large slab of beef that basically covered almost the entire bottom of the pot.  Not enough liquid was actually touching the base.  So what I ended up doing was cutting up some potatoes that I had to use up anyway and placed it under the beef to raise it off the bottom of the pot by a bit.  That way, it created pockets for the liquid to flow under.  If you don’t have potatoes, you can always just use a trivet too.)

Once the cooking cycle is complete, release the pressure and unlock the lid.  The meat should be falling apart into smaller portions.  Remove each portion to a platter.  Use a couple of forks and shred the meat into small shredded pieces.  When all the meat has been shredded, ladle about 1 cup of the cooking liquid into the beef and mix.  Then add the other 1/2 cup of BBQ sauce and mix as well.

This is where I got an inspiration.  The BBQ sauce I used just didn’t have enough kick to it.  So of course, I pulled out my trusty jar of Habanero Pepper Jelly!  Hey, why not!  I added about 2 tbsp to the shredded beef and gave it a good mix again.

I chose to make little Slider Sandwiches but you can really use the meat for anything.  Serve it as is with mashed potatoes, or put it between some tortillas, add cheese and make a great quesadilla.  Use your imagination.  It’s great with chips and potato salads as well.  You can’t go wrong here.  This has got to be the easiest and quickest recipe post I’ve done so far.  Enjoy!

Southern Tangy Pulled Roast Beef {Electric Pressure Cooker Recipe}

From: peggyunderpressure.com

INGREDIENTS:

3-4 Lb. Chuck Roast

1 Packet of Ranch Dressing Powder

1 Packet of Au Ju Mix Powder

1 Stick of Butter (Or just half if you don’t want the extra calories.)

1 Jar of Peperoncinis aka Peppercinis

Place about 4 peppers into the bottom of the cooking pot first. Then place the chuck roast on top of them. This will lift up the roast off the bottom of the pan and prevent burning and overheating.

Open the packets of the seasonings and sprinkle them both all over the top of the roast, covering it as much as possible. Place a few more peppercinis on top of the roast, and around it. Then pour about 1/4 to 1/2 of the peppercini liquid into the pot. Add 1/2 a cup of water to that, put the whole piece of butter directly on top of the roast as well and you are DONE!

Lock and load the pressure cooker and program it to cook for 60-minutes.

Crockpot Balsamic Beef

Author: Kate at i heart eating .com

Ingredients
3 lb. boneless chuck roast
1/2 tsp. kosher salt
1 c. beef broth or stock
2/3 c. balsamic vinegar
2 T. brown sugar
1 T. Worcestershire sauce
1 tsp. liquid smoke (optional)

Instructions

Place roast in crockpot and sprinkle roast with salt.

In a small bowl, stir together broth, vinegar, brown sugar, Worcestershire sauce, and liquid smoke (if using). Pour the broth mixture around the roast.

Cover, and cook on low for 8-10 hours.

Shred beef with two forks, and return to crockpot.
Continue cooking for an additional 30-60 minutes.

Taco Spaghetti Skillet

From Rotel.com

Ingredients

1 pound extra lean ground beef (95% lean)
1 pkg. (1.5 oz ea) taco seasoning
1 can (10 oz.) RoTel Original Diced Tomatoes and Green chilies, undrained
2.5 cups water (I used low sodium chicken broth)
8 oz dry Pot-Sized Spaghetti, uncooked. (I couldn't find this so i just broke regular spaghetti in half)
6 tablespoons sour cream

Directions

Cook beef in large skillet over medium-high heat for 7 min or until crumbled and no longer pink, stirring occasionally. (no need to drain unless desired)

Add taco seasoning, undrained tomatoes and water/broth; stir to combine.
Add spaghetti; bring to boil.
Cover, reduce heat and cook 10 min or until spaghetti is tender, stirring occasionally.

Top each serving with 1 tablespoon sour cream.(or more)

Bricklayer Tacos (Tacos al Albañil)

From: Splendid Table
By Patricia Jinich

Serves 6 to 8

Bricklayer tacos come together in less than 15 minutes. They get their name from the Spanish word albañil, or bricklayer, as tacos like these are a common meal served at lunchtime. They are sold by street vendors who set up outside of construction sites. These tacos are so delicious, they're now served in restaurants and taquerías all over Mexico.

· 1 pound ripe Roma tomatoes
· 8 ounces bacon, sliced
· 2 pounds beef sirloin or tenderloin, cut into 1-inch pieces
· Kosher or sea salt, to taste
· Freshly ground black pepper, to taste
· 2 cups white onion, slivered or sliced
· 1 jalapeño chile, sliced, seeding optional, or to taste
· 2 garlic cloves, chopped
· Flour or corn tortillas

Place tomatoes in a baking dish and under the broiler for 6 to 9 minutes, until charred, mushy and juices have begun to run. Once cool, roughly chop, but don’t discard the juices.

Heat the skillet, add the bacon and cook until it is crisp and browned, about 5 minutes. Add the meat and season with salt and pepper and sear for about 2 minutes per side.

Add in the onion and jalapeño and let them soften for 2 to 3 minutes. Add the garlic and before it browns, in less than a minute, add the chopped tomatoes. Stir here and there and let it all season for about 4 to 5 minutes.

In a skillet or comal, set over medium-low heat, heat the tortillas. It will take about 1 minute per side. Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel or cloth napkin.

Serve along with the tenderloin tips; guests can fill the tortillas with the amount of filling they desire.

Enchilada Casserole

2 cans cream of chicken soup.

1 16oz can enchilada sauce.

2 pkg taco seasoning

2 lbs ground beef
At least 6 lg flour tortillas

2 bags Mexican cheese

shredded lettuce

sour cream.
Taco sauce.

Prepare the taco meat per seasoning instructions.

Cover the bottom of the baking dish (9/13 casserole dish) with enchilada sauce to prevent sticking. I use a larger dish to prevent overflow to the bottom of the oven.

Add the two cans of soup, 1/2 can enchilada sauce and one bag of cheese (Add only 1/2 the can of enchilada sauce or more depending on how much of a sauce you want.) It is built like lasagna, but is a lot runnier the more sauce you use.

Place tortillas to cover the bottom of the casserole dish . Put a layer of taco mixture on the tortillas. Layer like this until meat mixture is used up(usually two layers of meat) and cover that with more tortillas and the 2nd bag of cheese

Bake in 350 degree oven for 45 min.

If you don't want the top to be crusty, cover with tin foil.

Serve with shredded lettuce, sour cream, green onion, and or whatever toppings you like.

Jumbo Stuffed Shells with Beef and Spinach

Exclusively from Costco Wholesale

(serves 4)

• 1 TBSP butter or olive oil
• 2 oz. onion, minced or finely chopped
• Optional: 8 oz. lean ground beef or Italian sausage
• 1 TSP minced garlic
• 4 oz. spinach, chopped
• 1 (15-oz.) container ricotta cheese (whole milk)
• 1/2 TSP oregano (fresh or dried)
• 1/2 TSP basil (fresh or dried)
• 1 egg lightly beaten
• Salt and pepper to taste
• 1 box (min 10 oz) jumbo shells (cooked al dente only!)
• 1 jar Kirkland signature marinara sauce
• 1 ½ cups grated parmesan or Asiago cheese

Preparation:

In a sauté pan over medium heat, melt butter and sauté onion until translucent.

Add the ground beef, brown 5 to 8 minutes, drain.

Add garlic and spinach, and continue sautéing for 2 more minutes; remove from heat and cool.

In a large mixing bowl, combine ricotta, oregano, basil, and the ground beef mixture with a spatula.

Add the lightly beaten egg, salt and pepper, and continue mixing.

Stuff the filling into the cooked and cooled jumbo shells using a spoon.

Lay the shells side-by-side in a lightly sauced or oiled glass or stoneware baking dish, cover with marinara sauce, top with Parmesan cheese and bake at 350°F for 40 minutes.

Allow to cool for 10 minutes before serving.

Luke and Stacy's Easter Roast

For the Roast:

If using table salt, reduce the amount to 1 teaspoon. Ask your butcher to prepare a trimmed, center-cut Châteaubriand from the whole tenderloin, as this cut is not usually available without special ordering. If you are cooking for a crowd, this recipe can be doubled to make two roasts. Sear the roasts one after the other, wiping out the pan and adding new oil after searing the first roast. Both pieces of meat can be roasted on the same rack.

Ingredients

• 1 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of fat and silver skin (see note)
• 2 teaspoons kosher salt (see note)
• 1 teaspoon coarsely ground black pepper
• 2 tablespoons unsalted butter , softened
• 1 tablespoon vegetable oil
• 1 recipe flavored butter (see related recipes)

Instructions

1. Using 12-inch lengths of twine, tie roast crosswise at 11/2-inch intervals. Sprinkle roast evenly with salt, cover loosely with plastic wrap, and let stand at room temperature 1 hour. Meanwhile, adjust oven rack to middle position and heat oven to 300 degrees.

2. Pat roast dry with paper towels. Sprinkle roast evenly with pepper and spread unsalted butter evenly over surface. Transfer roast to wire rack set in rimmed baking sheet. Roast until instant-read thermometer inserted into center of roast registers 125 degrees for medium-rare,

40 to 55 minutes, or 135 degrees for medium, 55 to 70 minutes, flipping roast halfway through cooking.

3. Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until just smoking. Place roast in skillet and sear until well browned on four sides, 1 to 2 minutes per side (total of 4 to 8 minutes).

Transfer roast to carving board and spread 2 tablespoons flavored butter evenly over top of roast; let rest 15 minutes. Remove twine and cut meat crosswise into ½-inch-thick slices. Serve, passing remaining flavored butter separately.

Butter:

• 4 tablespoons unsalted butter , softened
• 1/2 medium shallot , minced (about 2 tablespoons)
• 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
• 1 tablespoon finely chopped fresh parsley leaves
• 1/4 teaspoon table salt
• 1/4 teaspoon ground black pepper

Taco Soup

If you don't want to use store bought taco seasoning Use this taco seasoning Recipe. (Double for this recipe)

2 Tbsp + 2 teaspoons dried minced onion
2 Tbsp chili powder
2 teaspoons cornstarch
2 teaspoons garlic powder
2 teaspoons ground cumin
1 teaspoons dried oregano
1/4 teaspoon cayenne pepper

Original Recipe courtesy Paula Deen
Ingredients

2 pounds ground beef
About 2 cups diced onions. I usually use white onions
Brown these together in a large pot and drain fat. If you like crunchy onions, don't brown them with the beef.

Add to pot:
Onions if not browned already
1 (15 1/2-ounce) black beans, drained. Use any beans you like.
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can tomatoes with chiles
2 (1 1/4-ounce) packages taco seasoning mix, or the home made version above.
2 (1-ounce) package ranch salad dressing mix

1 (14 1/2-ounce) can Mexican-style stewed tomatoes I've never been able to find these
2 (14 1/2-ounce) cans diced tomatoes Instead of these Tomatoes I use :
1 28 oz can of Tomato Sauce
1 can of beef broth(low salt variety) Add as much as is needed to make " soup ". If you like it thicker, add less broth

Optional
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced
1/2 cup green olives, sliced

Cook until heated through.

To serve, place a few chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos or whatever you like on Tacos.