Crockpot Beef Stroganoff

Recipe from Made It Ate It Loved It

2 lbs beef stew meat
8 oz whole mushrooms, cut in quarters
2 packets of onion soup mix
1 cup beef broth
1/4 cup worchesteshire sauce
8 oz cream cheese
16 oz sour cream
1 cup heavy cream
egg noodles or rice

Place the stew meat in the bottom of crockpot.  Top with mushrooms.  Add 2 packets of dry onion soup mix.  Add beef broth and Worcestershire sauce.  Cook on low for 6 hours.

Add cream cheese, sour cream, and heavy cream. Cook on high for 1 hour or until melted. Serve over egg noodles or rice.

Beef Brisket

3-4 lbs. beef brisket (Costco)
1 envelope Lipton onion soup mix
2 TB. beef bouillon

Sprinkle or rub the boullion and soup mix on both sides of the brisket.  Double wrap the roast in foil and place in a baking dish.  Cook at 250 degrees all night or about 8-10 hours.  Take the brisket out of the foil, save all the juices, and let the meat rest.  Remove fat, and slice against the grain.  Return the meat and juices to the pan and keep hot.  Serve with mashed or baked potatoes.

So Simple Instant Pot Saucy Meatballs

Ingredients:

Frozen Italian Meatballs (I've heard the ones from Costco are great, but I just grabbed a bag from the grocery store)
1 bottle Sweet Baby Ray's Original BBQ Sauce
water

Dump meatballs in the instant pot.  (I filled my 6 qt. pot about 1/2 full.)  Pour 1 cup of water over the meatballs and then dump 1 to 1.5  cups of the BBQ sauce over the top of the meatballs.  Cook on high pressure for 8 minutes.  When it beeps and is done, turn off the Instant Pot and let the pressure naturally release for 10 mins.  Quick release the rest of the pressure and open the pot.  Stir the meatballs and serve over rice or mashed potatoes with a green salad and/or veggies.  You could also serve these as an appetizer without the rice.

If you were doing more meatballs you would want to add a little more water and more BBQ sauce.

Instant Pot Mexican Style Shredded Beef

INGREDIENTS

• 2 Tablespoons olive oil
• 3 Pounds beef chuck roast
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• 3 Cloves fresh garlic (minced)
• 10 Ounce can diced tomatoes & green chilies
• 1/2 Large onion (sliced)
• 1/2 cup water
• Juice of one lime (about 2 Tablespoons)
• 1/4 cup chopped cilantro
• 3/4 Tablespoon cumin
• 1 teaspoon chili powder

DIRECTIONS

Salt and pepper both sides of the chuck roast.  I had to cut mine into two pieces.

Select the Saute button on your Instant Pot, and add the oil.

Brown the chuck roast on both sides, about 4 minutes per side. Remove the roast to a plate and deglaze the pot with the tomatoes and water.  Then place the roast back into the pot.

Add the garlic and onion slices.

Place the lid on the Instant Pot, select the high pressure setting, and set the timer for 75 minutes

The Instant Pot will beep when it is finished. Allow the built up pressure to release naturally, then remove the lid.

Shred the beef with two forks, I place mine on a large dinner plate.

Remove the tomatoes and onions from the pot and return the shredded beef.  I strain them but keep some of the juice to moisten the meat with.  Add it back into the beef when you put it back into the pot.

Add the lime juice, cumin, chili powder, and cilantro, stir to combine.

Place the lid back on top of the pot until ready to serve. Beef can be used to make tacos, salad, burritos, chimichangas, etc.

Beef with Broccoli

1.5 lb flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
3lbs lbs broccoli, cut into bite-size florets (Buy three lbs. of broccoli, it will be less once you cut off the florets)
2 tablespoon high-heat cooking oil
1 tablespoon minced garlic

BEEF MARINADE
3 teaspoons soy sauce
2 teaspoon cornstarch
1 teaspoon cooking oil
Freshly ground black pepper to season the beef

STIR-FRY SAUCE
6 tablespoons oyster sauce
4 teaspoons chicken broth
4 teaspoons Chinese black vinegar (or balsamic vinegar)

1 In a bowl, combine the ingredients for the Beef Marinade. Add the sliced beef and let marinate for 10 minutes at room temperature.

2 In a small bowl, mix together the ingredients for the Stir-fry Sauce.

3 In a wok or large sauté pan, add 1 inch of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

6 Serve over steamed Jasmine (or white) rice. 

Meatball Subs

I got this yummy recipe from my sister, Lindsey.  :)

3 lbs. ground meat (1lb ground beef and 2lb mild Italian sausage)
1/3 cup chopped white onion
2 eggs
1 cup oatmeal, (slightly pulse in a blender if it's Old Fashioned to break it up a bit)
1/2 cup spaghetti sauce (Buy a regular to large size jar, you'll use more
of this later.)
2-3 cloves garlic, very finely minced or mashed/pressed
1/2 to 1 tsp. Italian Seasonings (to taste)
Salt & Pepper (to taste)
Dash of red pepper flakes (to taste)

Pepperjack cheese slices
Hoagie Buns

Preheat oven 350 F.

Pour 1/2 cup of the spaghetti sauce in the bottom of a large cookie sheet.

Mix the rest of the ingredients.  Roll meatballs. I used a small cookie dough scoop so they were uniform.  I don't like mine too big on the subs.  I got 63 small meatballs.

Layer meatballs on top of the sauce in one layer. You may need one more smaller pan because the meatballs can be close, but not touching.

Bake for 25-30 minutes depending on size until meat is cooked through.

In a small saucepan, heat remaining sauce on low.

Toast buttered hoagie buns under the broiler. Remove tops from pan. Layer a slice of Pepperjack cheese on each bottom roll and broil very carefully until cheese is melted.

Layer a row of meatballs on top of the the cheese, then pour just a little bit of sauce over the sandwich. Add roll top and serve.  You can serve the sauce on the side.

Since this makes a lot of meatballs, you can freeze them easily for a later meal.   Flash freeze them in a single layer on a cookie sheet, then place them in a freezer bag.

Carne Asada

INGREDIENTS:
3 pounds flank steak - tenderized by the butcher or with your meat mallet
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.  Grill the steak to your desired doneness, but don't overcook it!  Slice against the grain into thin strips.  Serve with rice, beans, salsa, sour cream, guacamole, etc. rolled in a tortilla.

Quick and Easy Korean Beef

recipe from Six Sisters Stuff

Korean Beef
Ingredients:
1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 – 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced
Rice, cooked
Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Four Ingredient Porcupine Meatballs

1 pound ground beef 1 (6.8 ounce) box Beef Rice A Roni 1 egg 2 1/4 C water 1. Grab 1 pound of ground beef and toss it into a medium-sized mixing bowl. 2. Pour 1 box of Beef Rice A Roni into the bowl. Be sure to only use the rice and pasta that are inside the box. Save the seasoning packet for later on. 3. Add an egg to the bowl and mix everything together with your pretty little hands. Just mix it all in now, no need to be shy. Make sure everything gets well combined. 4. Shape the mixture into 25 golf ball sized meatballs. 5. Heat up a large, deep skillet over medium high heat. Carefully place the meatballs in the pan. Allow them to get browned along the top and bottom. 6. Pour 2 1/4 cups of water into a large liquid measuring cup. Add the seasoning packet from the Rice A Roni box to the water and stir it in to combine. 7. Pour the liquid over the top of the browned meatballs. Reduce the heat to heat to medium low and allow the liquid to come to a simmer. Cover the pan and let the meatballs simmer away for 30-40 minutes or until the liquid has been absorbed and the rice and pasta in the meatballs are cooked through. Serve and enjoy!

Chili...

1 lb. hamburger
1/4 onion diced
2 cans diced tomatoes or petite diced tomatoes
2 cans chili beans
1/2 to 1 can water
2 tsp. chili powder
1/3 cup ketchup
1/4 cup brown sugar
2 TBS. butter

Brown hamburger and onion together until cooked through.  If desired blend one can of tomatoes in blender until smooth.  Pour tomatoes and beans into pan.  If chili seems to thick add water.  Add the rest of the ingredients.  Let simmer for at least an hour.  Serve with cornbread muffins.

Mongolian Beef...

2 pounds thin sliced lean beef steak

2 tbls cooking wine

4 tbls soy sauce

4 tbls cornstarch

Marinate beef with cooking wine, soy sauce and cornstarch.  Just before cooking add 2 tbls. cooking oil to marinated beef.  This will help separate the beef strips during cooking.  I used the wok but it works  better with a electric fry pan so you have more flat space.  You may also use a fry pan if needed.

Sauce:

3 tbls. soy sauce

3 tbls. oyster sauce (I used this and it tastes great)

3 tbls sugar

Mix together in a small bowl and set aside.  

Cut:

2 tbls fresh ginger

2 cloves garlic pressed (I used garlic from a jar)

6 green onions cut into 3” long strips (include the green part, separate green and white on a plate)

Heat 2-4 tbls oil until hot.  Add the beef, spreading it out, cook undisturbed (if you move the marinade will fall off)  1 to 2 minutes until the bottom is browned.  Turn and cook the other side until brown and meat is cooked.  Transfer cooked meat to a plate and finish cooking the rest of the meat.  Add 2 more tbls. of oil to pan, add garlic, giner and the white part of the green onions.  Stir fry on medium heat for about 1 minute.  Add beef and green parts of the green onion.  Pour sauce over top cooking until thick.  Serve over rice.  

Grilled Santa Fe Burgers

1 lb ground beef
1.5 cups shredded Mexican blend cheese
1/2 cup salsa, divided
1/4 cup finely crushed tortilla chips (we used Tostidos Hint of Pepperjack for extra flavor)
1/4 cup thinly sliced green onions
1 tsp. chile powder
1/2 tsp garlic salt
4 hamburger buns
ranch dressing
lettuce
tomato slices

In a medium bowl, combine the beef, 1 cup of cheese, 1/4 cup salsa, tortilla chips, green onions, chili powder and garlic salt. Shape into 4 patties. Cook on the preheated grill for about 5 minutes on each side, or until cooked through as desired. Sprinkle a handful of cheese on each burger during the last minute or so of cooking. Place on buns and top with ranch dressing and salsa. Serve with lettuce and tomato slices.

Pepperoncini Beef Sandwiches

Pepperoncini Beef Sandwiches
Recipe adapted by Our Best Bites from Allrecipes

1/2+ tsp. kosher salt
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)

Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.

For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.

Lionhouse Meatballs

Let me start by saying...I don't eat meatloaf or meatballs! That is until I tried this recipe. These are really good!

1-1 1/2 lbs. ground beef

3/4 cups quaker oats

2 eggs, slightly beaten

pepper

1/2 cup milk

1/2 cup chopped onion (I do a little less)

1 tsp. salt

1-2 tsp. Worcestershire sauce

Mix all ingredients together with hands and roll into balls. Place in baking dish side by side.

Sauce: ( I double the sauce)

1/2 cup brown sugar

1/4 cup vinegar

1 tsp. worcestershire sauce

1 tsp. dry mustard

1/4 cup bbq sauce

Combine all ingredients and pour over meatballs.

Bake at 350 degrees for 30 minutes uncovered. Serve on top of rice or noodles.

Shredded Beef Tacos with Coleslaw Topping

1 chuck roast (2-3 lbs.)
1 can black beans DO NOT DRAIN
1 16 oz. jar MEDIUM salsa

Pour beans and salsa over roast and cook in crockpot for at least 8 hours.
Remove roast and shred. Add 1 cup rice to crock pot, return roast to crockpot and cook for additional hour.

COLESLAW TOPPING
1 pkg. dry Italian dressing (prepare as pkg. directs EXPECT use lime juice instead of vinegar)
3 tomatoes-diced
3 avacados-diced
3 green onions-chopped
¼ bunch cilantro-chopped
1/2 -1 bag coleslaw

Mix and serve over top of taco meat!

BBQ Beef Sandwiches aka Sloppy Joes

2 lbs. ground beef, cooked or a 2 lb roast cooked in the crockpot and shredded
1 c. chopped onions
1 c. chopped celery
1 c. diced green peppers
1 c. shredded/grated carrots
1/2 cube butter
1 T brown sugar
1 T vinegar
1 T mustard (yellow)
1 T lemon juice
2 T Worcestershire Sauce
1 tsp garlic salt
1 18-20 ounce bottle of Ketchup
1 c. water

In a large kettle, saute onions, celery, peppers and carrots in butter over medium low heat for 10-15 minutes, until soft, but not brown. Add the remaining ingredients, except the beef and simmer for 2 hours. Add beef and heat through (15-20 mins). Serve on toasted hamburger buns.

Hamburger Stroganoff...

1 - 1 1/2 lbs. Hamburger

dash of garlic powder

dash of oregano

salt & pepper

1 package bacon

1 package sliced mushrooms

1 can cream of mushroom soup

1 cup beef broth

1 cup sour cream

onion (optional)

Brown hamburger with spices until no longer pink. Take hamburger out of pan and set aside. Cut bacon into bite size pieces and cook until crispy. Take bacon out of pan and set aside. Cook mushrooms until soft and tender. Then put hamburger, bacon, cream of mushroom soup, and sour cream into pan. Then add beef broth until you have reached desired consistency. Serve over egg noodles or rice.

Orange Thai Beef Skewers

adapted from ourbestbites.com

• 1/4 C soy sauce
• 1/4 C seasoned rice wine vinegar
• 1 T honey
• 1T sesame oil
• 1 t ground ginger
• 1 t coriander ( I substituted a few chopped cilantro leaves)
• 1 orange
• 4 cloves garlic
• 2-4 t Sriracha chili sauce (you can buy this in the Asian foods section at most grocery stores...look for a rooster on the bottle.)
• 1 1/2 lb flank steak

First make your marinade in a bowl or large Ziplock bag: Juice the orange and add the soy sauce, vinegar, honey, sesame oil, ginger, coriander/cilantro, and garlic. Then add Sriracha to your liking. 2 teaspoons was mild enough for my family.

Take the flank steak and slice it across the grain into about 1/4" slices, then add them to the Ziplock/bowl and marinate in the fridge at least 4 hours. Preheat your grill, then take your skewers (pre-soaked in water for at least 30 mins. if you're using wood/bamboo ones) and thread on the strips of meat, just like you're stitching. Place them on the grill. These cook really fast. Overcooked flank steak will be tough and chewy, so don't over do it! They should only take about 3-4 minutes on each side. Serve piping hot off the grill!

I served these skewers with another fabulous recipe I adapted from ourbestbites.com, Coconut Rice.

London Broil...

Combine in mixing bowl

1/2 cup soy sauce

3 TBS. Dijon Mustard

1 TBS. Black Pepper

4 Garlic cloves (peeled and chopped) or minced garlic in a jar (equivalent measurements should be listed on the jar)

1/4 cup Worcestershire sauce

Mix well with wire whisk

Add 3 lbs. London Broil (or flank steak) with above ingredients in a zip lock bag. Marinade for 3 hours or up to 4 days.

Put meat on a hot outdoor grill and cook for 8 minutes on each side. Take off grill and let sit for 10 minutes. Slice meat at an angle with an electric knife.

Taco Soup II...

1 pound ground beef
1/2 cup chopped onion
2 can RoTel tomatoes, Cilantro with Lime style
1 can whole kernel corn
1 8 oz can tomato sauce
1 package taco seasoning (I start with about half a package and add up to the whole packet if I think it needs it)

1/2 - 1 package hidden valley ranch packet
1 16oz can black beans

1 16 oz. can Pinto Beans or Chili Beans
shredded cheese
sour cream
corn chips

Saute beef with onion till cooked in a large pot. Add tomatoes, drained corn, tomato sauce, taco seasoning, ranch seasoning and then drained and rinsed beans in that order (why, I have no idea, that's just what the original recipe said...). I sometimes have to add a half or a whole cup of water to get it to the consistency that I want. Simmer for one half hour or on low before serving. Top with shredded cheese, corn chips, sour cream, etc.