Category: Beef

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Roast Beef and Yorkshire Pudding

Ingredients

Roast

  • 2 3/4 to 3 1/3 pounds (1 1/4 to 1 1/2 kilograms) rib beef, on the bone
  • 1/2 teaspoon sea salt, pIus more for seasoning beef
  • Freshly ground black pepper
  • 2 tablespoons (30 ml) olive oil

Yorkshire pudding

  • 1 cup (225 g) plain flour
  • 4 eggs, beaten
  • 1 1/4 cups (300 ml) milk
  • About 4 tablespoons (60 ml) vegetable oil (or beef drippings), for cooking

Gravy (or use a different one)

  • 3 to 4 sprigs thyme
  • 4 garlic cloves, unpeeled
  • 2 red onions, peeled and sliced
  • 4 plum tomatoes, halved
  • 1/2 bottle red wine (about 1/2 cups, or 350 ml)
  • 5 cups (1/4 liter) beef stock

Directions

Heat the oven to 400°F (200°C). Season the beef with salt and pepper; sear in a hot roasting pan with the olive oil to brown on all sides, 3 to 4 minutes each side. Transfer to oven; roast, allowing 15 minutes a pound (450 g) for rare or 20 minutes a pound (450 g) for medium.

Make the Yorkshire pudding batter: Sift the flour and 1/2 teaspoon salt in a large bowl. Add the eggs and half the milk; beat until smooth. Mix in remaining milk; let batter rest.

When beef is cooked, transfer it to a warmed plate; let it rest, lightly covered with foil, in a warm place while you cook the puddings and make the gravy. Raise oven to 450°F (230°C). Put 1 teaspoon (5 ml) vegetable oil–or hot from the roasting pan–into each section of a 12-hole Yorkshire pudding tray (or a muffin tray); put it in the oven on the top shelf until very hot, almost smoking.

Meanwhile, whisk pudding batter again. As soon as you take the tray from the oven, ladle in the batter so each cup is three-quarters full (it should sizzle); immediately put tray back in oven. Bake for 12 to 20 minutes until the Yorkshire puddings are well risen, golden brown, and crisp. Don’t open oven door until end or they might collapse.

To make the gravy, pour off the excess fat from roasting pan, place pan over medium heat, and add the thyme, garlic, onions, and tomatoes. Cook 4 to 5 minutes, pour in the wine, and bring to a simmer. Squash the tomatoes with a potato masher to help thicken sauce. Pour in the stock; simmer until reduced by half, about 10 minutes. Pass gravy through a sieve, pressing vegetables to extract flavor. Bring gravy back to boil; reduce to a gravy consistency. Check the seasoning.

Carve the beef thinly. Serve with the gravy and Yorkshire puddings, along with sautéed cabbage, glazed carrots, and roast potatoes.

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Spaghetti and Meatballs

Ingredients

Sauce:

  • 2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved, tomatoes finely chopped
  • 1/2 cup (1 stick) unsalted butter
  • 2 medium onions, peeled, halved through root end
  • 1/2 teaspoon (or more) salt

Meatballs:

  • 1 cup fresh breadcrumbs made from crustless French or country-style bread
  • 1/3 cup whole milk
  • 8 ounces ground beef (15% fat)
  • 8 ounces ground pork
  • 1 cup finely ground (not grated) Parmesan cheese
  • 1/3 cup finely chopped Italian parsley
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 2 large garlic cloves, pressed
  • 1 pound spaghetti
  • Freshly grated Parmesan cheese (for serving)

Preparation

For sauce:
Combine tomatoes with juice, butter, onions, and salt in large wide pot. Bring to simmer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Discard onions. Using immersion blender, process sauce briefly to break up any large pieces of tomato (texture should be even but not completely smooth). Season sauce with more salt and freshly ground black pepper. Remove from heat.

For meatballs:
Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.

Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.

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Salisbury Steak with Mushrooms

Ingredients

 

  • 1 pound lean ground beef
  • 1/3 cup dry bread crumbs
  • 1/4 cup chopped onions
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups beef broth
  • 1 large onion, thinly sliced
  • 1 cup sliced mushrooms
  • 3 tablespoons cornstarch
  • 3 tablespoons water

Prep:  15 m

Cook:  25 m

Ready In:  40 m

  1. Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
  2. Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
  3. Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.
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Skirt Steak With Mushroom-Cream Pan Sauce

Ingredients

  • 1 3/4 pounds skirt steaks, cut into 4 even portions
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons vegetable or canola oil, divided
  • 1 pound cremini mushrooms, washed and thinly sliced
  • 1 cup minced shallots (about 2 to 4 shallots)
  • 2 medium cloves garlic, minced
  • 1 1/2 teaspoons minced fresh thyme leaves
  • 1 cup dry white wine
  • 1 cup homemade or store-bought low-sodium chicken stock
  • 1/2 cup heavy cream

Directions

Season steak all over with salt and pepper. In 2 large stainless steel or cast iron skillets, heat 2 tablespoons oil in each over high heat until lightly smoking. Divide steaks between skillets and sear, turning frequently, until well browned on both sides and an instant-read thermometer registers 120 to 125°F for medium-rare, about 7 minutes. Transfer steaks to a plate and keep warm.

Divide remaining 2 tablespoons oil between the skillets and heat until shimmering. Add half the mushrooms to each skillet and cook, stirring frequently and scraping up any browned bits from bottom of pan, until mushrooms have released their liquid and it has cooked off, about 6 minutes. Add half the shallots, garlic, and thyme to each skillet and continue cooking, stirring, until mushrooms are browned and shallots are softened and lightly golden, about 7 minutes longer. Season with salt and pepper.

Add half the wine to each skillet and bring to a boil, stirring and scraping up any browned bits. Scrape the contents of 1 skillet into the other and continue cooking until wine has evaporated, about 6 minutes. Add stock and reduce by half, about 4 minutes. Add cream, bring to a boil, and reduce to a simmer. Simmer until lightly reduced and the sauce has thickened slightly. Season with salt and pepper.

Return steaks to skillet, bathe with sauce to rewarm and serve right away.

Notes:  Will cook one, start on sauce, then cook the rest in a fresh skillet just before serving, since using very thin breakfast/minute steaks.  Should only need half of ingredients.  Sauce should take ~25-30 minutes, once everything prepped, etc.

 

The plan:

Cook one sacrificial steak, as test and as a way to get some fond to start making the pan sauce right away.  Probably only need about half of what they are calling for.  Beans should only take a few minutes on the inductive burner, so start them last.  Sautee some mushrooms in another pan, have started about the same time the beans get started, they should only take a few minutes.

Mushrooms:

Heat 1 tbsp olive oil and 1 tbsp butter in skillet over high heat until shimmering, then add sliced mushrooms.  Allow to cook on one side for 1-2 minutes, then flip and cook an additional minute.  Add salt, pepper, shallot and/or garlic to taste.  Serve “immediately”, ie, hot.

Should take ~5 minutes, after mushrooms sliced and oil hot.

Green Beans:

Put steamer basket in saucepan with tight lid, leaving ~1” for water.  Add ~1” water, bring to boil.  Add beans, cover, and let cook for 3-5 minutes, depending on how crisp you want them.  Remove from pan, add butter, salt, and black pepper.  (Be sure to regulate heat.)

Should take about 7 minutes, after beans prepared and water boiling.

Steaks:

Take out ~10 minutes before cooking, probably just before getting the bean in.  Smack with tenderizer a couple of time on each side, then salt and pepper on each side.  Just before everyone ready to eat, put in hot skillet with just a bit of olive oil.  Cook for about 20-30 seconds on each side.  Remove, cover with foil, and get ready to feed!  (And hope everything else is done.)

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French Onion Meatloaf

Ingredients:

  • 2 pounds lean ground beef
  • 1/2 cup rolled oats
  • 1/2 cup fine dry bread crumbs
  • 1 egg, lightly beaten
  • 1 can condensed French onion soup, undiluted
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon dried parsley flakes
  • ketchup or barbecue sauce, optional

Preparation:

Combine all ingredients in a bowl; pack into a meatloaf pan or large (9x5x3-inch) loaf pan. Bake at 350° for about 1 hour and 15 minutes. Spread top with a little barbecue sauce or ketchup about 5 or 10 minutes before done. Let rest a few minutes before slicing.
Serves 6 to 8.

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Italian Meatloaf (Polpettone di Carne)

Mary Ann Esposito

Is there such a thing as Italian meat loaf? Yes, but not cloaked in ketchup, oozing cheddar cheese and accompanied by mashed potatoes. Italian meat loaf (polpettone) means meat roll or meat ball and recipes vary by region. In Emilia Romagna ground beef, pancetta, cinnamon and nutmeg are typical ingredients. While in Tuscany, ground veal, carrots and onions are frequent ingredients and in Rome, lamb, eggs, white wine and celery are popular. My mother insisted that beef, veal and pork gave the best flavor, and I have taken a little liberty with her recipe and started my own meat loaf tradition.

SERVES 8

Ingredients

1 pound ground beef
1 pound ground pork
2 medium baking potatoes, cooked, peeled and riced
2 eggs, lightly beaten
2 cloves garlic, minced
1 teaspoon salt
1/4 cup minced parsley
1 cup grated Parmigiano Reggiano cheese
1 cup grated carrots

6 thin slices prosciutto di Parma or boiled ham
1 cup grated Asiago cheese
1/2 cup dry white wine
1/4 cup chicken broth

Directions

Preheat the oven to 350°F.

In a bowl combine the beef, pork, potatoes, eggs, garlic, salt, parsley, Parmigiano Reggiano cheese and carrots. Do not over mix or the texture will be tough.

Transfer the mixture to a large sheet of parchment paper and flatten the meat into a 14 x 10 inch rectangle with wet hands or lay a sheet of wax paper over the meat and flatten with a rolling pin.

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Cheeseburger Pie

Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 large onion, chopped (1 cup)
  • 1/2 teaspoon salt
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1/2 cup Original Bisquick™ mix
  • 1 cup milk
  • 2 eggs

Directions

  • 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • 2 In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
  • 3 In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
  • 4 Bake about 25 minutes or until knife inserted in center comes out clean.
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Enchilada Casserole

Ingredients

  • 1 pound ground turkey or beef (90% lean)
  • 1 can (10 ounces) enchilada sauce
  • 1 cup salsa
  • 6 flour tortillas (10 inch)
  • 2 cups fresh or frozen corn
  • 4 cups (16 ounces) shredded cheddar cheese

 

Nutritional Facts

1 cup equals 418 calories, 17 g fat (9 g saturated fat), 65 mg cholesterol, 918 mg sodium, 36 g carbohydrate, 6 g fiber, 28 g protein.

Directions

  1. Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.
  2. Place two tortillas, overlapping as necessary, in the bottom of a greased 13×9-in. baking dish. Cover with one-third of the meat mixture; top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese.
  3. Bake, uncovered, 30 minutes or until bubbly. Yield: 6-8 servings.

Originally published as Enchilada Casserole in Bountiful Harvest Cookbook 1994, p33

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Creamy Baked Ziti

What You Need

  • 4  cups  ziti pasta, uncooked
  • Olive oil
  • 1  jar  (24 oz.) marinara sauce  (add a bigger jar since no tomatoes, maybe 32 oz.)
  • 1  can  (14-1/2 oz.) diced tomatoes, undrained
  • 6  oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • ¾  cup  BREAKSTONE’S or KNUDSEN Sour Cream
  • 1  pkg.  (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
  • 1/3  cup  KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.

LAYER half the pasta mixture in 13×9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.

BAKE 20 min. or until heated through.

Kraft Kitchens Tips

Make Ahead:  This tasty pasta dish can be assembled ahead of time. Refrigerate up to 8 hours. When ready to serve, bake, uncovered, 30 to 35 min. or until heated through.

Size-Wise:  Enjoy your favorite foods while keeping portion size in mind.

Substitute:  Prepare using regular KRAFT Shredded Mozzarella Cheese.

Probably want to add Italian seasoning, salt and pepper, garlic, maybe a touch of red pepper.

1 # meat, like Italian sausage, maybe hamburger, maybe both!  Check prices…

 

Alternate Directions (with meat):

Cook pasta in large sauce pan, leave a bit firm; drain, toss with a little olive oil so it doesn’t stick.

Add Tbsp olive oil to skillet at medium-high heat.  When hot, add meat, browning well.  If not using Italian sausage, add a little salt.  When almost done, add spices.  Drain grease.

Mix marinara sauce and cream cheese in large sauce pan.  Cook at medium heat until cheese is melted.  Add meat, heat until all warm, then add past back to pan and mix everything together well.

In 9×13 pan, add half past/meat/sauce mix, then sour cream, 1 C mozzarella, then remaining pasta/meat/sauce mix.  Top with remaining mozzarella and parmesan cheese.

Bake at 375F ~20 minutes or until heated through.

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Cheeseburger Mac & Cheese

What You’ll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1 1/2 cups milk
1/8 teaspoon ground black pepper
6 ounces (about 1/3 of a 1-pound package) medium shell shaped pasta, cooked and drained
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1 package (14 ounces) frozen cocktail-size beef meatballs, thawed

How to Make It

Heat the oven to 400°F.  Stir the soup, milk, black pepper, pasta and 3/4 cup cheese in a medium bowl.

Arrange the meatballs in the bottom of an 11x8x2-inch baking dish.  Pour the soup mixture over the meatballs.  Sprinkle with the remaining cheese.

Bake for 25 minutes or until the mixture is hot and bubbling.