Eat Drink and Blog » Beef

Marilou’s Casserole

avasmommy — Wed, 18 Nov 2009 17:32:08 +0000

I’m sure when this recipe started out it had a proper name, but I have no idea what it is. I call it Marilou’s Casserole after my beloved late Aunt Marilou who was my second, and sometimes first mom growing up. She made it for us countless times during my childhood. This is grub…good old fashioned comfort food. It’s not pretty, but it’s warm, filling and delicious. Serve with a salad and some warm garlic bread and you have a feast fit for any cold winter night, or anytime you need some food love.

1 lb ground beef
1 28oz can crushed tomatoes
1 medium onion, chopped
1 green bell pepper, chopped
1 tbsp Worcestershire sauce
1 tbsp ketchup
1 can cream of mushroom soup
1 ½ cup uncooked macaroni
2-3 cups shredded cheddar cheese

Brown ground beef, drain. Put back in pan, add the tomato, onion, bell pepper, Worcestershire, and ketchup, salt and pepper to taste. Bring to boil, then turn down heat to medium and let simmer for about 30 minutes.

Meanwhile, cook macaroni until done, pour into casserole dish, and mix with the cream of mushroom soup. Add in meat and sauce mixture, stir to combine and then top with the shredded cheese. Put into 350 degree oven for 30 min, or until mixture is bubbly and cheese is melted.

Hamburger Stroganoff

pbandjazz — Mon, 19 Oct 2009 15:00:08 +0000

Brown together:
1/2 cup onion
1 1/2 lbs of hamburger

Add and simmer:
1 1/2 TBS flour
1 tsp garlic salt
1/4 tsp pepper

Add & cook for 10 minutes:
4 oz. mushrooms
1 can cream of chicken soup

Stir in:
1/2 cup sour cream

Serve over extra wide egg noodles

Slow Cooker Meat Sauce

charmedimsure — Fri, 28 Aug 2009 20:00:02 +0000

I realize I already posted a meat sauce recipe once, but this one is very different and just as good. As the recipe (which I borrowed from the Sept. 09 issue of Family Circle) is written, it tastes like pot roast sauce, which is good, but for my traditional-food loving husband, it was not quite right. To make it a little more “pasta sauce-y”, I think I’d prefer it with more of a tomato base, so I’m going to give you the original recipe, along with my recommended adjustments in italics (which, admittedly have not been tested, but are pretty safe bets nonetheless). We served this with whole wheat linguine (the refrigerated kind) and it was good to have a thicker pasta to hold up to the sauce. Add a salad and a garlic breadstick and you’re good to go.

Slow Cooker Meat Sauce

1 large carrot, peeled and chopped (make it 2)

1 large celery rib, chopped (make it 2)

1 medium-size onion, chopped

3 cloves garlic, chopped

1 can (14.5 oz.) diced tomatoes

1 cup low-sodium beef broth (I would replace this with tomato sauce or at least 1/2 tomato sauce — or crushed tomatoes maybe)

1 1/2 Tbsp. tomato paste

1 tsp. sugar

1 tsp. dried Italian seasoning

3/4 tsp. salt

1/8 tsp. red pepper flakes (These added nothing to the sauce, not sure what the point of such a small amount is)

1 1/4 lbs. beef chuck steak, trimmed and cut into 1-inch chunks (You could easily use less meat, maybe even half this much, especially if you’re making more of a tomato base, but keep the chunks big, you’ll be fishing them out later)

Put carrot, celery, onion and garlic in a food processor and pulse until finely chopped; place in the slow cooker bowl. Add diced tomatoes, broth (or tomato sauce), tomato paste and sugar to slow cooker. Add 1/2 tsp. Italian seasoning, 1/2 tsp. salt and the red pepper flakes. Stir in beef and cook on High for 5 hours or Low for 6 hours.

Using a slotted spoon, remove beef chunks from slow cooker and set aside. When cool enough to handle, shred beef and stir back into slow cooker. Add remaining 1/2 tsp. Italian seasoning and 1/4 tsp. salt. Cook another 30 minutes.

Serve over pasta, with parmesan cheese, if desired.

Portuguese Tip Roast

melissa — Mon, 24 Aug 2009 20:30:09 +0000

This is literaly the ONLY thing my mother can cook sucessfully. Long story short….I had a sad childhood full of really good Ellios pizza & mac and cheese.

4 lb top round roast
1 14 oz can diced tomatoes (with juice)
Garlic 2-3 cloves (cut in half – no diced)
Allspice 3-4 cloves
1 cinamon stick
Salt to taste
1 red win – 1 bottle (drinking wine – I used Charles Shaw merlot)
1 bay leaf
3 onions (quartered)

Add ingredients in large pot – Roast should be fully submerged in liquid. Bring to boil – then simmer for 3-4 hours (do not uncover while cooking) Recipe can be done on stop top, or in clay pot in the oven

I like this with roasted potatoes and crusty bread.

You’re welcome.

Fiesta Buns

Meghan — Thu, 20 Aug 2009 18:00:26 +0000

My mom’s neighbor & friend gave her this recipe. We’re the first to admit that it sounds skeptical. In fact, the word document of the recipe ends with “I’m skeptical….”. But she tried it out, and it’s GOOD. Even Zach ate it. Which isn’t as high praise as saying Dylan ate it, but still. That’s pretty good. They’re sort of like Sloppy Joe’s. But not. We took them out on the boat and ate them when we got to a little island (when Zach nearly drowned. Kind of.)

Anyway, the recipe:

Fiesta Buns

1 ½ lbs of hamburger, browned and drained
¾ cup grated sharp cheddar cheese
4 ½ oz can of chopped black olives
8 oz. can of tomato sauce
1 small bell pepper, diced
4 green onions, minced
½ T. vinegar
2 T. oil
1 clove garlic, minced
1 small can of green chilies
Brown and drain hamburger and then mix in all ingredients.
Simmer for 15 min.
Spread mixture on french or sourdough rolls and wrap each roll in foil – or two together.<
Bake at 375 degrees for 20 min.
The recipe says that you can freeze the prepared rolls, wrapped in foil, for up to 4 weeks.
Thaw 10 min and then bake.

badass slow cooker beef stew

badassdadblog — Wed, 29 Jul 2009 22:42:20 +0000

Everybody knows the Crock Pot of the ’70s has been reborn as the slow cooker of the ’00s, and every busy parent/cook/homemaker must have one. If you don’t, get one, or you can do this recipe in a pot on the stove as long as you don’t mind having stuff cooking on your stove for like 20 hours.

I got the basis of this recipe from my friend Genevieve via Facebook. I actually know Genevieve in real life, but haven’t seen her for like 12 years or something. So, yay for Facebook. I’ve added and changed a few things to make it, well, more badass. It should come as no surprise to those who know me at all that one of the things I did was add alcohol – wine, in this case. But enough build-up. Here’s the recipe.

What you need

1 lb stew beef – cut into 1″ cubes
2 onion – rough chop
3–4 russets or small bag of creamer potatoes fron Trader Joe’s – rough chop
1 small bag baby carrots
1 bag sliced button mushrooms Trader Joe’s (or one package, chopped)
3 cloves garlic – chopped or crushed
2 cans stewed plum tomatoes (or one large can)
1/2 bag frozen corn
1/2 bag frozen peas
2 cups beef broth
2 cups red wine
Worchestershire sauce
salt
pepper
italian seasoning
garlic powder
2 bay leaves
flour

What you do

Brown the beef in a large sauté pan over medium-high heat. For extra fanciness, put the meat in a sealed plastic bag first with a cup of flour and shake to coat. Transfer the browned meat to the slow cooker. Once all the meat is in the slow cooker, deglaze the pan with the wine and scrape the brown bits off the bottom of the pan. If you didn’t coat the meat with flour, add a tablespoon to the pan and cook on medium till it thickens a little. (Tip to prevent flour from clumping: mix with 1/4 cup wine and pour that in). Pour this over the beef in the slow cooker.

Put everything else EXCEPT the corn and peas into the slow cooker. (Note: don’t overfill your slow cooker. Leave a little space at the top or it’ll boil over and make a mess. You may have to leave out a few potatoes or something to fit everything in if your slow cooker is small. No biggie.) Add with the rest of the wine, the broth, and some Worchestershire. How much Worchestershire? You know, some. More than a tablespoon, less than a cup. Some. It’s good. Don’t be shy with it. Add all the seasonings in generous amounts and set the slow cooker on high for four hours. At that point, stir it and add the frozen corn and peas. Set it on low and do one of two things.

If you simply can’t wait, cook it another 30–60 minutes on low and serve it. It will be good. But, it will be a lot better if you cook it on low another 6-8 hours (overnight works well) and have it for dinner the next day. For extra awesomeness, let it cool and then reheat. Basically, as long as it’s cooking on low, the longer it cooks the better it will be.

If you make this leave a comment to let me know how it was, especially if you change anything that you think makes it better. Enjoy.

Stuffed Burgers

pbandjazz — Thu, 18 Jun 2009 20:38:30 +0000

This is a family favorite. I usually grill these burgers on the Weber grill. If you use propane, grill on lower heat. Warning: All ingredients in this dish are estimates! If you like bacon you will love these!

Serves 5-7

3 pounds of hamburger

6-8 slices of bacon, cooked and chopped

mayo (not miracle whip)

Shredded cheddar cheese

Favorite grill seasoning- I use Canadian Steak seasoning by Tones

Stuffing:

1-2 cups of cheese

1/4-1/2 cup of mayo

bacon

Pour the cheese in a bowl, add bacon. Scoop mayo in and stir. Add mayo so cheese and bacon stick together. The mayo is the glue.

Hamburger:

You are going to make two thin patties for each burger. I usually make all the bottoms. Place a healthy dolop of the cheese mixture in the center. Top with another thin patty and pinch all the sides together forming the burger sealed tight to not loose your cheesy center.

Grill until meat is no longer pink and cheese is melted. I sprinkle a little seasoning on the burgers right before I turn them for the first time. A little cheese usually oozes from the side so you know it is done.

Super Easy Sloppy Joes

pbandjazz — Tue, 16 Jun 2009 00:00:20 +0000

This is a super easy recipe if you need a quick meal. 2 pounds of hamburger 1/2 cup onion chopped 1 1/2 jars of Heinz Chili Sauce Brown the hamburger and onion. Drain the fat. Pour on Chili Sauce. Stir together. Simmer on low for 30 minutes. Serve on hamburger buns. Good topped with cheddar cheese. Related posts:Fiesta BunsHamburger StroganoffMarilou’s Casserole Related posts:

Spaghetti Pie (Or, the best thing you will ever make, EVER!)

Lacey Bean — Mon, 15 Jun 2009 19:30:34 +0000

When I was living at home, there was one thing that my Dad would make for dinner that would make me run home, no matter where I was or what I was doing. So, when I moved out to live with my boyfriend (now fiance), I knew that I needed to steal the recipe and make it on my own. And I’m happy to say that it’s just as good!

Spaghetti Pie

Ingredients
- 6 ounces spaghetti
- 2 tablespoons butter or margarine
- 1/3 cup grated parmesan cheese
- 2 well beaten eggs
- 1 cup cottage cheese (8 ounces)
- 1 pound ground beef/pork sausage/turkey
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1 8-ounce can (1 cup) tomatoes, cut up
- 1 6-ounce can tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic salt (I didn’t have, so I threw in a little garlic, and a little salt)
- 1/2 cup shredded mozzarella cheese (2 ounces)

Directions:
1. Preheat oven to 350. Cook the spaghetti according to package directions; drain (should have about 3 cups spaghetti). Stir butter/margarine into hot spaghetti. Stir in parmesan cheese and eggs. Form into a “crust” in a buttered 10″ pie plate. (I don’t butter it and it’s fine.) Spread cottage cheese over bottom of spaghetti crust.

2. In skillet cook ground meat, onion and green pepper till vegetables are tender and meat is browned. Drain off excess fat. Sit in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through.

3. Turn meat mixture into spaghetti crust. Bake, uncovered, in 350 oven for 20 minutes. Sprinkle the mozzarella cheese on top, bake for 5 more minutes or until cheese melts.

Enjoy!!

Crescent Roll Casserole

JustMe — Tue, 09 Jun 2009 23:00:00 +0000

1 lb ground beef (lean), browned and drained
1 can crescent rolls
1 small container sour cream
1 package Italian dressing mix
1 cup shredded cheddar cheese
1 small can sliced mushrooms (optional)

Preheat oven to 325F. Put ground beef and mushrooms in a baking dish. Mix Italian dressing mix with sour cream. With crescent rolls flat, spread thin layer of sour cream over one side and roll up. Arrange rolls over ground beef and sprinkle cheese over all. Bake for 30-45 minutes or until rolls are brown and cheese is melted.