Just a quick post for the yummy dinner Charles made today. Fresh mushrooms and beef are always delicious together and in a creamy sauce with noodles it’s even better.
6 o.z. Portobello mushrooms
1 1/2 pounds ground beef
1/2 medium onion
2 stalks celery
1/2 tsp brown mustard seed
1/2 tsp crushed red pepper
1/2 tsp marjoram
1 tsp thyme
1 tsp garlic
1/4 tsp cayenne
3 cups chicken stock
1 cup heavy cream
2 Tbs flour
1/4 cup water
Brown mushrooms, beef, onion, and celery in large skillet; drain if desired and add seasoning and chicken stock. Simmer for 10 – 15 minutes. Stir in cream and add to skillet. Whisk together flour and cold water, slowly stir into skillet and bring to a slight boil. Simmer for another 2 minutes until thickened and combined. Serve with noodles or rice.
In skillet sauté ground chuck until cooked through and no longer pink. Drain if desired and stir in taco seasoning, salsa, and black beans.
Spread into oiled casserole and sprinkle with cheese. Bake at 350 degrees for about 20 – 30 minutes until cheese in melted. Serve with your favorite toppings; avocado, green onion, black olives, sour cream, jalapeno, and of course tortilla chips.
I don’t use my crock pot much. It’s one of those things that finds its way to the nether regions of the cabinets and rarely sees the light of day. I don’t have anything against it; I just forget about it! I decided today to do a roast in my lonely old crock pot. Wow, it was so tasty. I know I’ve tried chuck roasts before and they don’t always come out the way I imagine but this tip roast was perfect.
1 1/2 pounds sliced mushrooms
1 onion ~ sliced
3 # sirloin tip roast
3 Tbs Sherry
2 Tbs Balsamic Vinegar
2 tsp Worcestershire sauce
1 tsp crushed brown mustard seed
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/2 tsp cayenne
Place mushrooms in crock pot; add sliced onions on top. Pour in sherry, vinegar, Worcestershire and half of the spices. Place beef on top of mushrooms and onion and sprinkle with remaining spices. Cover and turn on crock pot. Cook on low for 8 – 10 hours. (I actually started on high for the first hour and the cooked another 8 on low). My crock pot was full. I had to press down on the roast to make sure the top would set on firmly. Once ready to serve cook some noodles and strain the broth into a sauce pan. Bring to a simmer and thicken with cornstarch. You will need about 1 Tbs cornstarch mixed with 1 – 2 Tbs cold water to thicken each cup of liquid ~ I had about 6 cups of liquid so I used 3 Tbs cornstarch and 1/4 cup cold water ~ add this to simmering liquid and heat until thickened. Either ladle over the top when serving or stir it all together.
Oh, it’s that time of year again. Chili season is one of my favorites; don’t get me wrong I can eat chili anytime but when the temperatures dip into the 40’s at night and the mornings are cool it’s easy to want to make up a big batch of chili and have a bowl or two for lunch! I am sure I will post another recipe or two but today’s is just a super simple recipe that is quick to make and requires only a few ingredients. I like crushed tomatoes; they make a nice thick chili that ties together the flavors.
2 cans chili beans in sauce ~ hot or mild your preference
1 large can crushed tomato
Cooked pasta if desired
Cook ground beef, onion, and jalapeno until no pink remains; drain if desired and add chili powder. Stir in chili beans and crushed tomato and heat through. Reduce heat and let simmer for 30 minutes or longer for best flavor. If using pasta it is best to serve on the side and add to bowls at serving time. I never really used pasta in chili until I met my husband but that is his favorite way to have chili so I always try to remember to fix some kind of pasta whether it’s macaroni or spaghetti.
I made Salisbury Steak today for the first time ever. I remember hating it as a kid but it was basically hamburger patties with instant gravy when we’d have it at school. I made a meatloaf type patty and used lots of mushrooms in the gravy; it went beautifully with mashed potatoes and green beans.
1 pound ground beef
2 slices bread – torn into small pieces
1/4 cup onion – diced
2 cloves garlic – minced
1 Tbs Worcestershire
1/2 tsp salt
1/2 tsp black pepper
1/2 cup beef stock
1 onion sliced
Combine beef, torn bread, diced onion, garlic, eggs, Worcestershire, salt and pepper. Form into 4 patties.
In large skillet sear patties over medium high heat for about 3 – 4 minutes each side. Add beef stock and onion slices; cover and reduce heat. Simmer for about 10 minutes.
Meanwhile make gravy.
Salisbury Steak Gravy
1 pound sliced mushrooms
2 Tbs olive oil
1/4 tsp cayenne
1/2 tsp salt
1/2 tsp black pepper
1 cup beef stock
1 Tbs Worcestershire
2 Tbs ketchup
2 Tbs corn starch
1/4 cup beef stock
In skillet cook mushrooms in olive oil for about 10 minutes until tender.
Season with cayenne, salt, and pepper. Add cup of beef stock, ketchup and Worcestershire; bring to a boil. Combine cornstarch with 1/4 cup cold beef stock and add to boiling liquid stirring until thickened.
Remove patties and onions from skillet and place into large casserole pan. Smother with mushroom gravy and bake at 350 degrees for 25 minutes or until hot and bubbly and patties are cooked through.
I’d picked up a little steak on sale the other day and needed to use it up. I decided to make some burritos with the leftover corn and black beans from a few days earlier and I had some extra cooked rice too. I like my beef medium to medium rare so adjust accordingly for the cut of meat used.
You’ve likely noticed a trend from the past couple of posts; some lovely mexican inspired salsa and black bean salad. Well it was all part of a wonderful soft taco dinner. Charles made a marinade for the meat. We used a couple of chicken breasts and a flank steak. The combination was delicious; the only thing it lacked was salt; somehow in the middle of everything we’d forgotten the salt so after cooking we sprinkled some on. It may have benefited from having some salt in the mix. Here, however, is the marinade as we made it.
Cilantro & Lime Beef and Chicken Marinade
1 Tbs cumin seed ~ crushed
2 tsp crushed red pepper
1 Tbs mexican oregano
3 cloves garlic ~ minced
2 Tbs extra virgin olive oil
1/2 lime ~ juiced
2 Tbs fresh cilantro ~ chopped
Combine all ingredients. In a plastic bag combine marinade and meat of choice. We made 2 recipes ~ one for chicken and one for the pound flank steak. Refrigerate and allow to marinate for a couple of hours before grilling.
Charcoal is great for grilling but a gas grill works well too.
Cook over hot grill until desired doneness; medium rare is perfect for the flank steak.
I had to hurry today to make lunch so I threw together a super quick stir fry. Just over 15 minutes to get lunch on the table. Not too bad if you ask me! You will want a tender cut of beef; chicken or shrimp would work well too just adjust the cooking time as necessary. I used a piece of beef tenderloin the butcher had marked down at the local grocery; not a cheap piece regular price so a rib eye or something of the sort would maybe be a good choice too depending on your budget.
Quick Beef Stir Fry with Fresh Vegetables
3/4 cup long grain rice ~ I prefer jasmine or basmati
1 1/2 cups water or broth
1 Tbs olive oil
6 o.z. mushrooms
1 small onion
1/4 tsp each salt, pepper, garlic powder and crushed red pepper
1 summer squash
around a pound of beef
1 – 2 Tbs soy sauce
Bring water to boil and add rice; reduce heat, cover, and simmer 15 minutes or as directed on package. Meanwhile heat oil in large skillet. Slice mushrooms and begin to sauté; add sliced onion and cook for about 5 minutes.
Add salt, peppers, and garlic powder; stir in sliced zucchini and squash and simmer about 4 minutes.
Push veggies to sides of pan and add beef and soy sauce; cook another 4 – 5 minutes or until desired doneness. Rice should be done cooking now as well so stir in rice and serve.
Here’s the lasagna I mentioned yesterday in my basil post. This came out very well. I used a square pan so I needed to trim my noodles a bit and really only used 7; adjust pasta as needed for your pan size. I really enjoyed the fresh mozzarella but any mozzarella will work. Fresh mozzarella is a bit moister and softer than the pre-shredded type but both have their own charms so use your favorite or even an italian cheese blend if desired.
Cook meat and add salt and pepper if desired. In small bowl combine ricotta, egg, basil, and parmesan cheese.
In bottom of oiled baking dish pour about 1/4 cup of spaghetti sauce. Lay 3 noodles across bottom of pan ~ trim noodles if needed; I used a square pan so my noodles were a little long. Layer 1/2 of the meat, 1/2 of the ricotta mixture, and 1/2 cup spaghetti sauce and about 4 ounces of mozzarella.
Repeat with next layer. Lay final layer with noodles top with remaining sauce and mozzarella. Sprinkle with additional parmesan if desired.
I can’t remember the last time I made sloppy joes. To be honest I didn’t set out to make them today, but I couldn’t decide what to do with my package of ground beef and this sounded easy and delicious. This is mom’s recipe with a couple of changes ~ I like to spice mine up a bit.
1 1/2 pounds ground beef
1/2 medium onion – diced
1 cup ketchup
2 Tbs brown sugar
3 Tbs yellow mustard
2 Tbs vinegar
3 Tbs Worcestershire sauce
1/4 tsp each ~ salt, pepper, and crushed red pepper
Cook beef and onion until meat is cooked through and onions are tender; drain and add remaining ingredients Bring to simmer and reduce heat; cook for 15 minutes to combine flavors.