Tasty Kitchen: A Happy Recipe Community! » Beef

Ground Beef Stroganoff

Beth Pierce — Mon, 24 Aug 2020 23:06:57 +0000

Start by browning the ground beef in a large skillet over medium heat. Once halfway browned add the butter, onion and mushrooms. Continue cooking until the beef is cooked through and the mushrooms are browned.
Reduce the heat to low. Add garlic, thyme and parsley. Cook for 1 minute; stirring constantly. Sprinkle with flour. Cook for 1-2 minutes; stirring to combine. Add the beef broth, Worcestershire sauce and Dijon mustard stirring to combine.
Simmer over low heat for 7-10 minutes. Stir in sour cream and cook for additional 1-2 minutes. If desired sprinkle with additional parsley.
Serve over cooked egg noodles, mashed potatoes or rice.

Cream Cheese Enchilada Casserole

Cooking Up Memories — Mon, 17 Aug 2020 14:07:21 +0000

Preheat oven to 350ºF.

Brown ground beef in skillet. Drain and return to skillet. Add enchilada sauce, Rotel, corn and all of the spices. Simmer for 5–10 minutes.

Spread 1 ounce of cream cheese over half of each tortilla and fold into half.

Add 1/2 cup of ground beef mixture to the bottom of a 9 x 13 pan. Layer four tortillas over the bottom of the pan. Spread 1/3 of the mixture over the tortilla. Add the remaining four tortillas and cover with remaining sauce. Sprinkle cheese over the top of the casserole.

Cook covered for 30 minutes. Remove cover and bake for an additional 5 minutes.

Garnish with green onions and cilantro. Serve with chips and salsa.

Air Fryer Meatballs

Matt Freund — Thu, 23 Jul 2020 18:46:05 +0000

Mix the ground beef, breadcrumbs, milk, egg, spices, salt, pepper, and Parmesan well.

Make meatballs from the meat mixture into medium-sized balls. Set aside or place in the fridge for 10 minutes.

Preheat air fryer to 400ºF. Place meatballs in air fryer making sure they do not touch each other. Spray with olive oil and cook at 400ºF for 8–10 minutes.

Serve with marinara sauce or use for sub sandwiches or sliders.

Makes about 12 golfball-sized meatballs.

Smoked London Broil

Charles Willard — Wed, 22 Jul 2020 21:12:02 +0000

Preheat smoker at 225ºF and add your favorite wood chips.

Combine and mix rub ingredients. Season meat with the spice rub and let it rest for 1 hour.

Place meat in the smoker and cook for about 2 hours or when internal temperature reaches between 125ºF to 145ºF.

When done, cover meat with foil and let it rest for 10 minutes before serving.

Whiskey Mini Burger Sliders

Chanda | My Farmhouse Table — Fri, 03 Jul 2020 00:32:53 +0000

In a large bowl, mix together ground beef, salt, pepper, and Worcestershire sauce. Form into 6 small patties.

Heat butter in a large skillet over medium-high heat. Fry patties on both sides until cooked.

Remove patties from pan and add diced onion to skillet. Stir and cook for 2-3 minutes.

Once onion is starting to get tender, carefully pour whiskey into the skillet. Stir and let reduce by half.

Reduce heat to low and pour in your favorite BBQ sauce and add jalapeno slices. Stir together.

Return patties to the skillet and spoon sauce over the top. Let simmer for a minute or two to thicken sauce and ensure patties are cooked.

Serve on rolls (toasting the rolls is best)!

Note: If you don’t wish to use Whiskey, substitute with beef broth

Smoked Burgers

Charles Willard — Thu, 18 Jun 2020 13:21:03 +0000

Place the ground beef into a large bowl. Make 4 meat patties with each being 4 inches in diameter and 1 inch thick. Season both sides of the patty with salt and pepper. Don’t be stingy with the seasoning.

Arrange the burger in a nice and well-spaced manner onto a wire rack.

Preheat the smoker to 225F. Then throw in your favorite wood chips.

Smoke the burger for about 60-90 minutes. Smoke until they reach an internal temperature between 150F-160F.

When there are 10-15 minutes left of smoking, place some cheese on top of each patty. Continue to smoke with the cheese on top.

Brush some butter onto the buns and toast them on the grill for 1 minute. Cut side down.

Serve the burgers with some toppings. You can use bacon, tomatoes, sliced onions, lettuce, tomatoes, sliced pickles, ketchup, mustard, or mayo.

London Broil

Beth Pierce — Wed, 17 Jun 2020 17:11:06 +0000

Pound the steak on both sides with the ridged side of a meat mallet.
In a large zipper bag mix garlic, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, olive oil, brown sugar and fresh ground black pepper. Add the steak; refrigerate for 12-24 hours turning several times.
Remove steak from the bag; discarding marinade. Thoroughly dry with paper towels. Heat the canola oil in a large skillet over medium high heat. Add the steak and place a heavy skillet bottom down on it to weigh it down and sear it. Cook about 6-7 minutes. Flip and sear the other side for about 5 minutes; placing the skillet on it.
Remove to cutting board. Cover with a loose aluminum tent; let rest for 10 minutes. Using sharp knife slice thinly against the grain. Serve promptly.

Sirloin Steak with Chimichurri Sauce

Nicolas — Wed, 17 Jun 2020 09:54:26 +0000

- Put your parsley, basil, mint, oregano, garlic, red pepper flakes, pepper, salt, lemon juice, red wine vinegar and olive oil in a blender. Blitz until you have a sauce that is nearly pureed, but still has some texture.
– Make sure the steaks are patted dry. Season them well on both sides with salt and pepper.
– Pre-heat a frying pan over high heat for a 1-2 minutes, get it nice and hot before you start cooking the steak (make sure you turn your kitchen fans on).
– Once the pan is hot, add your oil and then carefully lay your steaks down in the pan. Cook the steak for approximately 4 minutes on each side for medium rare.
– Just before you remove your steaks from the pan, pick your steak up with a pair of tongs. Then hold the steak fat side down and just spend half a minute searing that fat.
– Transfer the steaks on a board or warm plate and let them rest for a couple of minutes. You can serve the steak whole, or slice it as I did, but make sure you don’t slice it too thin. Spoon some of the Chimichurri sauce on top and then serve.

Instant Pot Carne Asada

Melissa — Sun, 14 Jun 2020 20:02:03 +0000

Combine all marinade ingredients together. Allow to marinate for 4 hours.

Preheat Instant Pot on the sauté feature. Sear steak on all sides in Instant Pot (save marinade). Add marinade to Instant Pot to deglaze. Cook steak in the marinade on high pressure for 4-5 minutes for medium-well steak, then quick release Instant Pot valve.

Allow steak to rest on cutting board for 7-10 minutes. Slice against the grain.

Beef Stroganoff

Beth Pierce — Sun, 07 Jun 2020 16:30:39 +0000

Boil egg noodles according to package instructions and drain well.
Meanwhile melt 2 tablespoons butter in a Dutch Oven or heavy stockpot over medium heat. Add steak and sear on both sides; approximately 3 minutes per side. Remove to plate and cover loosely to keep warm.
Melt 2 tablespoons butter in same pan over medium heat. Add onions and mushrooms; cook 3-5 minutes or until mushrooms are browned. Then add garlic, thyme and parsley cooking for 1 additional minute. Reduce the heat to medium low and sprinkle in flour. Stirring constantly cook for another 1 1/2-2 minutes.
Slowly stir in beef broth, Worcestershire sauce and mustard. Simmer for about 10 minutes or until thickened. Now add the cooked noodles and cooked beef. Stir in sour cream and cook for an additional 1-2 minutes. Salt and pepper to taste. Serve promptly garnished with a little more parsley.
I love Amish Egg Noodles and use them in this recipe. They are a little thicker with rich flavor. Be sure to get the extra wide noodles.
Rib-eye steak, beef tenderloin or even ground chuck can be substituted.