Category Archives: Beef

Patty Melt Casserole

Patty Melt Casserole

2 yellow onions, diced
2 tsp. sugar
1 Tbsp. vegetable oil
1 cup mayonnaise
1/2 cup ketchup
4 Tbsp. minced dill pickles, divided
1 1/2 lbs. ground round
1 Tbsp. Worcestershire sauce
1 Tbsp. minced fresh garlic
2 tsp. black pepper
1 tsp. each kosher salt and caraway seed
2 Tbsp. flour
1 cup low sodium beef broth
6 slices marble rye bread
12 oz. shredded Swiss or cheddar cheese
1 bag frozen crinkle cut French fries, 33 oz

Preheat oven to 450. Caramelize onions with sugar in oil in skillet over medium low heat, covered, 20 to 25 minutes.Meanwhile, whisk together mayonnaise, ketchup, and 2 Tbsp. pickles for dressing.
Add ground beef, Worcestershire, garlic, pepper, salt and caraway seed to skillet increase heat to high and cook til meat is browned. Drain and discard all but 2 Tbsp. drippings.
Stir in flour, cook 3 minutes. Stir in broth and 1 cup dressing; cook to thicken into gravy.
Layer 3 bread slices in bottom of a 7 x 11 inch baking dish. Top bread with a third of the cheese, meat mixture, remaining 3 bread slices another third of cheese and French fries. Cook casserole til fries are crisp, 20 to 25 minutes.
Preheat broiler to high with rack 6 inches from element. Sprinkle remaining cheese over casserole and broil til cheese melts, 3 minutes. Drizzle casserole with some of the dressing and sprinkle top with remaining 2 Tbsp. pickles. Serve remaining dressing on the side. Serves 6

Country Beef And Rice

Country Beef And Rice

2 Slices bacon, cut into 1″ pieces
1 c (10 3/4 oz.) condensed Mushroom soup
1 lb Ground beef
1 Soup can water
1/2 c Chopped onion
1/4 ts Garlic powder
2 c (1/2 pkg.) frozen broccoli,Corn and red bell peppers
1 1/2 c Dry rice

Cook bacon in a skillet until crisp.Remove bacon and set aside. Brown beef with onion in hot drippings in skillet;drain fat. Add vegetables,soup,water and garlic powder.Bring to a boil; reduce heat and simmer 1 minute.Stir in bacon and rice.Cover; remove from heat.Let stand 5 minutes.

The Czar’s Beef Stroganoff

The Czar’s Beef Stroganoff

1-2 lb. round or sirloin steak (cut in cubes or strips)
2 Tbsp. olive oil
2 Tbsp. butter
1/2 cup diced onions
1-2 garlic cloves
1/2 lb. fresh mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 cup sour cream
8 oz. wide egg noodles

Melt oil and butter in pan. Add beef to pan. When beef is browned, remove it from the pan.
Add onions, garlic, mushrooms and sauté until onions are glazed and clear.
Add soups, soy sauce, Worcestershire sauce while stirring to combine.
Add sour cream and stir. Add browned beef. Baked covered in 275 degree oven 2-3 hrs. or cook in crock pot on low.
Serve over wide cooked egg noodles.

Sage Pot Roast

Sage Pot Roast

1 lean boneless beef chuck roast — (about 5 lbs)
1 tablespoon cooking oil
2 teaspoons rubbed dried sage
1/2 teaspoon salt — optional
1/4 teaspoon pepper
1 cup beef broth
6 medium red potatoes — cut in half
4 carrots — cut into 2″ pieces
2 medium onions — quartered
5 teaspoons cornstarch
1/4 cup water

In a Dutch oven, brown roast on both sides in oil. Season with sage, salt and
pepper. Add beef broth. Cover and bake at 325 degrees for 2 1/2 hours. Add
potatoes, carrots and onions. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked. Remove roast and vegetables to a serving platter and keep warm. Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly. Serve with the roast.

Creamy Beef Stroganoff

Creamy Beef Stroganoff

1 sirloin steak (1 1/2 pounds)
2 T. vegetable oil
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup dry sherry
1/2 cup beef broth
1 T. grated lemon zest
1 t. dried chervil leaves
1 t. dried parsley flakes
1/2 t. salt
Freshly ground pepper
1 pkg. cream cheese, cubed (3 oz)
1 container (8 oz) sour cream
Hot cooked noodles
Additional freshly ground pepper

Partially freeze steak; slice diagonally across grain into 1/4″ strips. In a large skillet, brown meat in hot oil; remove meat, reserving pan drippings in skillet. In reserved pan drippings, sauté mushrooms, onion and garlic until tender. Return meat to skillet; add sherry and next 6 ingredients. Cook over medium low heat 10 to 12 minutes or until most of liquid evaporates. Remove from heat; add cream cheese, stirring until cheese melts. Cool. To store: Refrigerate meat mixture in a tightly covered container up to 2 days or freeze mixture in an airtight container up to 2 weeks. To serve: If frozen, thaw in refrigerator. In a large pan, cook over medium heat until simmering, stirring frequently. Stir in sour cream; cook just until hot. Do not boil. Serve stroganoff over noodles. Sprinkle with additional ground pepper. Serves 4 to 6