One Skillet Savory Beef Tips and Gravy

It seems like y’all are tiring of summer recipes already. Have you had your fill of summer pasta salads and grill recipes?   It is funny how food blogging has turned kind of like the clothing industry.  They put the bathing suits out in February even though here in Missouri you would not put that on for another three months.  I have not been clothes shopping in a while but I would not be surprised to see all the winter sweaters, boots, and coats out and the summer attire on clearance.   That is not good for a person like me.  I do not plan ahead as I prefer to fly by the seat of my pants.  

One Skillet Savory Beef Tips and Gravy

INGREDIENTS :

• 3 tablespoons butter
• 1/2 lb sliced crimini mushrooms
• 1/2 cup finely chopped onion
• 2 large cloves garlic minced
• 1 lb beef tenderloin or good quality beef steak ( I use petite shoulder) cut in bite size strips
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 tablespoon olive oil
• 1/4 cup good quality red wine
• 1 (14 ounce) can low sodium beef broth
• 2 tablespoons Worcestershire Sauce
• 1/4 cup flour (I like to use Wondra flour)
• Salt & Pepper to taste

INSTRUCTIONS :

1. Add butter to large skillet over medium high heat. When melted toss in mushrooms and cook until light golden brown; approximately 8 minutes. Add onions and continue cooking for 2-3 minutes or until onions start to soften and mushrooms turn golden brown. Reduce heat to low and add garlic; cook for 30 seconds. Remove from pan and plate.
2. In large ziploc bag add flour, steak bites, salt and pepper. Shake to coat. Add olive oil to skillet over medium high heat. Add steak and cook just until browned. Remove to plate.
3. Add red wine to skillet and deglaze the pan; scraping up the brown bits from the bottom. Pour 1/2 cup of beef broth in bowl and set aside. Add REMAINING beef broth and Worcestershire Sauce. Simmer for 5 minutes; stirring a couple of times.
4. In small bowl whisk together beef broth and 1/4 cup flour. Whisk flour mixture into skillet with beef broth mixture. Cook until slightly thickened; approximately 2 minutes. Add mushroom mixture and beef back to pan; simmer for 15 minutes. Salt & pepper to taste. Serve over egg noodles, rice or mashed potatoes.

Full Recipes Source : www.smalltownwoman.com

Homemade Easy Beef Stroganoff

Easy Beef Stroganoff is packed with flavor and so delicious. It’ll be the best homemade beef stroganoff recipe you ever make and the whole family will love it.

Homemade Easy Beef Stroganoff

Ingredients :

• 4 tablespoons butter
• 1/2 pound beef this can be any type you choose (see note)
• 1 cup onion chopped
• 1 cup white mushrooms sliced
• 4 cloves garlic minced
• 2 teaspoons ground sage
• 2 tablespoons flour
• 1 1/2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon soy sauce
• 1 tablespoon heavy whipping cream
• 3 tablespoons sour cream
• salt and pepper to taste

Instructions :

1. In a large skillet, melt 1 tablespoon butter.
2. Brown beef, remove from skillet and set aside. If there is a lot of excess grease, remove it.
3. Add the rest of the butter.
4. Sauté onions and mushrooms until soft and starting to turn golden, about 3-4 minutes.
5. Add garlic and cook until fragrant, about 30 seconds.
6. Add sage and flour and stir until flour is cooked a bit, about 2 minutes.
7. Add beef broth, stirring constantly.
8. Stir in Worcestershire sauce, soy sauce, and the beef along with any accumulated juices.
9. Simmer on low heat until thickened, flavors have melded, and beef is cooked through, about 10 minutes. Be sure it's not burning or sticking on the bottom by stirring occasionally.
10. Off heat, stir in cream and sour cream until combined.
11. Serve over egg noodles or rice.

Full Recipes Source : longbournfarm.com

CRAZY GOOD BEEF AND BROCCOLI

An easy recipe for authentic Chinese beef and broccoli.

CRAZY GOOD BEEF AND BROCCOLI

Ingredients

• 1 pound flank steak sliced into 1/4 inch thick strips
• 3 cups small broccoli florets
• 1/2 cup beef stock
• 5 cloves garlic minced
• 2 tablespoons corn starch
• 1 tablespoon canola oil
• For the sauce:
• 1/2 cup low sodium soy sauce
• 1/4 cup brown sugar
• 2 teaspoons corn starch

Instructions

1. Toss sliced beef in a large bowl with corn starch.
2. Heat canola oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
3. Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
4. While waiting for the broccoli to cook, combine all of the sauce ingredients in a bowl and mix well.
5. Add the reserved beef and sauce to the pan, and stir. Let simmer for 5 minutes so the sauce thickens a bit.
6. Serve beef and broccoli over cooked white rice.

Full Recipes Source : www.savorytooth.com

Homemade Cheesy Beef-a-roni with Barilla!

This homemade beefaroni recipe has an amazing tomato meat sauce combined with elbow macaroni noodles and layers of gooey cheddar cheese – get your family gathered around the table again!

Homemade Cheesy Beef-a-roni with Barilla! 

INGREDIENTS:

• 16 oz box elbow macaroni
• 1 lb ground beef
• 2 (15 oz) cans tomato sauce
• 2 teaspoons dried minced onion
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon kosher salt (to taste)
• 2 cups shredded cheddar cheese

INSTRUCTIONS:

1. Cook macaroni in boiling water until done, about 6 minutes, drain. While pasta is cooking, brown ground beef in a large skillet, drain.
2. Add beef back to the skillet and add in tomato sauce, onion, basil, thyme, oregano, and salt. Simmer for 10 minutes on medium-low heat. Taste sauce and add additional salt if needed. Add cooked macaroni to tomato sauce mixture, turning to coat well.
3. Spread half of macaroni mixture in the bottom of a 4 quart baking dish. Sprinkle 1 cup cheddar over, then repeat layers with remaining macaroni and cheddar.
4. Bake in 350 oven for 20 minutes or until cheese is melted and casserole is heated through.

Full Recipes Source : www.mostlyhomemademom.com

LOW SYN SWEET CHILLI BEEF

The recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly 

LOW SYN SWEET CHILLI BEEF

Ingredients :

• 450g (1lb) of stir fry beef strips
• 1 tablespoon of tapioca starch (or arrowroot powder or cornstarch) (1.5 syns)
• 2 tsp of avocado oil (or other oil of choice) (4 syns)
• 2 tablespoons of sweet chilli sauce (3 syns)
• 2 tablespoon of soy sauce (not dark)
• ½ tbs of tomato paste
• ⅓ cup (80ml) of water
• 2 spring onions, finely chopped

Method :

1. In a bowl, whisk together the sweet chilli sauce, soy sauce, tomato paste and water.
2. Set aside
3. Add the beef strips to a bowl with the tapioca starch and toss to coat
4. Heat a wok over a medium high heat and let it get hot before adding 1 tsp of the oil.
5. Add half the beef strips, and fry till lightly golden, giving it a light toss occasionally.
6. Remove from pan.
7. Add the other tsp of oil and repeat with the remaining beef strips. Removing from the pan to start the sauce.
8. Add the sauce ingredients to the pan and heat on medium high till sauce starts to thicken
9. Lower heat a little, once sauce thickens.
10. Add back the beef and lightly shake the pan to coat the beef in the sauce.
11. Top with sliced spring onion.
12. Serve with your choice of sides

Full Recipes Source : www.slimmingeats.com

MONGOLIAN BEEF RECIPE (PF CHANGS STYLE)

Mongolian beef is a fast and easy 15-minute stir-fry recipe with tender beef slices and a bold sticky sauce with a hint of spiciness. It can be served with steamed rice or noodles. Watch a step-by-step recipe video below.

MONGOLIAN BEEF RECIPE (PF CHANGS STYLE)

Ingredients :

• 1 pound flank steak sliced into 1/4 inch thick strips
• 5 cloves garlic minced
• 1 jalapeño seeded and diced
• 1 inch ginger peeled and diced
• 3 scallions thinly sliced
• 2 tablespoons corn starch
• 1 tablespoon canola oil
• For the sauce:
• 1/2 cup low sodium soy sauce
• 1/2 cup brown sugar
• 2 teaspoons corn starch

Instructions :

1. Toss the sliced beef in a large bowl with 2 tablespoons corn starch. Set aside.
2. Add all sauce ingredients to a mixing bowl, and stir until combined. Set aside.
3. Heat a pan over medium heat for a few minutes until hot. Add canola oil to coat the bottom. Add jalapeño and ginger. Cook for a few minutes, stirring occasionally.
4. Add garlic and sliced beef to the pan, evenly distributing the beef. Cook until the beef browns, about 5 minutes, stirring frequently.
5. Stir the sauce and pour it into the pan with the beef. Mix well until everything is coated with the sticky sauce. Let simmer for a minute until thickened.
6. Remove the pan from heat and stir in scallions. Serve over cooked white rice.

Full Recipes Source : www.savorytooth.com

Hearty Beef & Barley Soup

Hearty Beef & Barley Soup

Ingredients 

• 2 tbsp olive oil
• 1.5 lbs stewing beef
• salt & pepper
• 8 cups beef broth
• 3 large carrots
• 2 stalks celery
• 2 parsnips
• 2-3 medium potatoes
• 1 yellow onion
• 1 cup corn
• 1/2 cup pearl barley
• 4 tbsp tomato paste
• 1 tbsp Worcestershire
• 1 tbsp soy sauce
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp thyme
• 1 tsp parsley
• 1 tbsp corn starch & ¼ cup water (optional)

Instructions for Dutch Oven:

1. Dice all vegetables to desired size.
2. In a dutch oven, heat oil over medium high heat. Season beef generously with salt and pepper. In small batches, brown the beef cubes on all sides (this is so that the beef stays tender in the stew). When all the beef is browned set it aside. Put the diced onions in the pot and another tbsp of oil if the pot is dry. Allow the onion to cook down and caramelize (a sprinkle of salt helps this process along). After the onions have softened, add in the tomato paste to cook out as well, stirring continually for 3 minutes. Finally, add the cubed beef back into the pot along with the beef stock. Use a wooden spoon to scrape the bottom of the pot and lift any brown bits that are stuck down there to add even more flavour. Cover the pot and allow the beef to cook in the broth for 20 minutes. Add the vegetables, barley, Worcestershire, soy, garlic, thyme, and parsley. Cover and cook for 40 minutes. If the end results are not a thick as you’d like (I like it thicker) combine the water and cornstarch and add it to the soup. Cook uncovered for 15 more minutes. Enjoy!

Instructions for Slow Cooker: 

1. Dice all vegetables to desired size.
2. In a pan, heat oil over medium high heat. Season beef with salt and pepper. In small batches, brown the beef cubes on all sides (this is so that the beef stays tender in the stew). Add the beef stock, tomato paste, Worcestershire, soya, onion, garlic, thyme, and parsley into the slow cooker and whisk to combine. Add in the beef, barley, and vegetables. Cook on high for 4 hours or low for 6 hours. Combine the water and cornstarch and add it to the soup. Cook uncovered for 30 more minutes on high. Enjoy!

Full Recipes Source : youprobablyshouldtrythis.com

BEEF POT PIE

This recipe does take a few hours to finish, but it's not hands-on the entire time. The filling is pre-baked to ensure the chuck roast pieces are super tender. A nice option here is to just cook half the beef in a skillet until browned and juicy. Then add it in with the rest of the beef before putting into dish and oven-baking.

BEEF POT PIE

Ingredients :

• 2 pounds boneless beef chuck-eye roast, trimmed and cut into 3/4-inch pieces
• Salt and pepper
• 3 Tablespoons olive oil or avocado oil, divided
• 4 ounces mushrooms, baby bellas also called creminis or white button if unavailable, trimmed and quartered
• 1 onion, finely chopped
• 3 carrots, peeled and cut into 1/2-inch pieces
• 2 Tablespoons tomato paste
• 4 garlic cloves, minced
• 1/2 cup dry red wine, or 1/2 cup water
• 3 Tablespoons all-purpose flour
• 2 cups beef broth
• 1 Tablespoon soy sauce
• 1 Tablespoon Worcestershire sauce
• 1 bay leaf
• 1 cup frozen peas
• 1 1/2 teaspoons chopped fresh thyme, divided
• 1 large egg, lightly beaten
• 1 9-inch store-bought pie dough round or your own made-from-scratch pie crust

Instructions :

1. Adjust oven rack to lower-middle position and heat oven to 350F degrees. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 1/2 tablespoons of the oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef.
2. Reduce heat to medium and add remaining 1 1/2 tablespoons oil to now-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
3. Stir in wine (or water) and cook until evaporated, about 2 minutes. Stir in flour until the vegetables are well coated and cook for 1 minute. Add broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape any bits that have stuck to bottom of pan to incorporate into liquids. Add beef and bring to a simmer. Cover and transfer to oven. Cook until beef is tender, about 1 1/4 hours.
4. Remove filling from oven and taste the beef to make sure it's tender to your liking. If it tastes chewy, add 1/4 cup water, stir and return to oven for another 20-30 minutes. Once meat is tender, remove and then increase oven temperature to 400F degrees. If the meat mixture looks to need more "juice", then remove mixture from pot to a plate and add 1/4 to 1/2 cup water back to the Dutch oven and kind of tilt the pan to scrape off some of the crusty fond that's accumulated in the pot. This should create a thick meaty sauce to add into the meat mixture and thin it out a bit, plus it only adds to the flavor of the beef.
5. Discard the bay leaf and stir in the fresh thyme and add the peas. Taste the filling and add salt and pepper to taste at this time (up to 1 teaspoon salt and 1/2 teaspoon pepper).
6. Spray the bottom of a 9-inch deep-dish pie plate and add meat mixture to the dish.
7. Brush the rim and interior lip of the pie plate with egg (this will prevent the shell from sticking to the dish and cracking or breaking). Top the filling with pie dough so dough overhangs edges of pie plate only slightly. Fold overhanging pie down inward so folded edge is flush with inner edge of pie plate. Crimp dough evenly around edge of pie using your fingers.
8. Using a paring knife, cut a 1/2-inch hole in center of pie. Cut six 1/2-inch slits around the hole, halfway between center and edge of pie. Brush dough with remaining egg. Season the top of the dough with salt, pepper and remaining 1/2 teaspoon chopped thyme. Transfer pie to rimmed baking sheet and bake until crust is golden brown, 20-30 minutes.
9. Transfer pie to cooling rack and let cool for 15 minutes. Serve.

Full Recipes Source : gooddinnermom.com

BOURBON BACON ROAST BEEF SLIDERS

These Bourbon Bacon Roast Beef Sliders are a great game day recipe that is perfect for your next football party! Using our Whiskey Candied Bacon takes these sliders to the next level!

BOURBON BACON ROAST BEEF SLIDERS

INGREDIENTS :

• 15 slider buns
• 12 ounces roast beef, sliced (about 10 slices)
• 8 slices Whiskey Candied Bacon, cooked
• 6 cheddar cheese slices
• 3 tablespoons butter, melted
• 2 teaspoons poppy seeds

INSTRUCTIONS :

1. Preheat oven to 350°F.
2. Place the bottom half of the slider buns in a greased casserole dish.
3. Place a layer of roast beef over the bottom buns.
4. Top with a layer of cheddar cheese slices.
5. Finish with a layer of Whiskey Candied Bacon slices.
6. Place the top buns on the sliders.
7. Cover the dish with foil and bake for 10 minutes, then remove the foil, brush the slider buns with melted butter and sprinkle with poppy seeds.
8. Continue baking for another 10 minutes.
9. Enjoy!

Full Recipes Source : breadboozebacon.com

SERIOUSLY AMAZING SWEDISH MEATBALLS IN BROWN GRAVY

My favorite recipe for Swedish meatballs nuzzled in a simple yet creamy brown gravy! Just like IKEA but only better. It’s so good you’ll wanna slurp it through a straw!

SERIOUSLY AMAZING SWEDISH MEATBALLS IN BROWN GRAVY

INGREDIENTS:

• 1 small onion, finely chopped
• 5 tablespoons butter
• 2 slices of bread (torn into small pieces)
• 3 tablespoons milk
• 1 ¼ pound lean ground beef
• 1 large egg
• 1 teaspoon salt + ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• ½ teaspoon EACH ground all spice AND garlic powder
• 1 tablespoon EACH oil AND worcestershire sauce
• 2 tablespoons flour
• 1 ¾ cup beef or chicken broth (low sodium if possible)
• ½ cup sour cream
• 2 teaspoons mustard
• buttered egg noodles or mashed potatoes for serving

DIRECTIONS:

1. In a large skillet, heat a tablespoon of butter over medium heat. Add the onions and allow them to soften and become translucent, about 3-5 minutes. Remove to a medium bowl and allow them to cool.
2. In a small bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk, let sit 5 minutes.
3. When the onions have cooled, add the ground beef, bread mixture, an egg, salt, pepper, nutmeg, and all spice to the bowl and mix until just combined. Don’t overmix the meat as it will result in tough meatballs. Shape into 18-22 meatballs that are about 1- 1 ¼ inch in diameter.
4. Heat 1 tablespoon of butter along with oil in a skillet over medium heat. Add the meatballs and cook for 6-9 minutes, turn every couple of minutes to ensure even browning. Remove to a plate. If you don’t have a skillet large enough to hold all the meatballs, do it in batches, do not overcrowd the pan, you don’t want them to steam.
5. Add the remaining 3 tbsp of butter to the skillet on medium low heat. Sprinkle the flour in and whisk for 1-2 minutes or until it turns golden brown. Slowly pour the beef broth in while you whisk. Lower the heat, whisk in the sour cream until it dissolves completely.
6. Add the garlic powder, mustard, and worcestershire sauce and let come to a gentle simmer before lowering the heat. Allow sauce to thicken for 6-10 minutes or until it reaches desired consistency. Add meatballs in when there are 4 minutes remaining. Keep in mind the sauce will thicken as it sits, so if you aren’t serving right away, consider leaving it a little thinner. Serve on top of buttered egg noodles or mashed potatoes. Top with fresh parsley if desired!

Full Recipes Source : littlespicejar.com

SHEPHERD’S PIE

Traditional shepherd’s pie is made with lamb, but this version uses ground beef. It’s classic comfort food and a favorite cold weather dinner. This recipe feeds four hungry people but can stretch to feed six if you have other things (i.e. salad, veggies) on the side.

SHEPHERD’S PIE

INGREDIENTS :

• 1 tablespoon butter
• ½ large yellow onion, diced (about 1 cup)
• 4 large carrots, diced
• 2 cloves of garlic, minced
• 1 pound ground beef
• 3 teaspoons kosher salt, divided
• 1 tablespoon flour
• 1/3 cup beef stock
• 2 tablespoons Worcestershire sauce
• 4 medium russet potatoes, peeled and cut into 2 inch chunks
• ¼ cup unsalted butter, cubed
• ½ cup heavy cream
• ½ teaspoon black pepper
• 1 cup frozen peas
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese

INSTRUCTIONS :

1. Bring a pot of water to a boil. Add the potatoes and boil them for 10-15 minutes or until fork tender.
2. While the potatoes are boiling, melt the butter in a large skillet. Add the onions and carrots and cook them until they start to soften, approximately 8-10 minutes. Add the garlic and beef, using a spatula to break it up as it cooks. Add 1 teaspoon of salt.
3. Sprinkle the flour over the top of the beef and stir. Add the beef stock and Worcestershire sauce. Let it simmer until the juices thicken.
4. Drain the potatoes and return them to the pot. Mash the potatoes to break them up. Add the butter and heavy cream. Continue mashing until the potatoes are smooth and the cream and butter is incorporated. Season with the black pepper and 2 teaspoons of kosher salt.
5. Add the peas and parsley to the beef and vegetables and stir to combine. Top the beef with the mashed potatoes and spread them into an even layer. Sprinkle the grated Parmesan over the top of the potatoes.
6. Turn the oven to broil. Place the skillet on a sheet pan (in case anything bubbles over the edges of the skillet) and place it under the broiler. Keep and eye on it and once the potatoes start to take on some golden edges, remove it from the oven and serve.

Full Recipes Source : www.girlgonegourmet.com

Amazing Stuffed Cabbage Rolls

Tender leaves of cabbage stuffed and rolled with beef, garlic, onion and rice; simmered in a sumptuous, velvety tomato sauce.
The preparation time entirely depends on which method you use to soften your cabbage leaves. It can be anywhere from 30 minutes to an hour to 24 hours plus if you freeze it.

Amazing Stuffed Cabbage Rolls

Ingredients:

Cabbage Rolls

• 1 large head green cabbage, about 2 to 2¼ pounds
• 2 pounds ground beef
• 2 eggs (not necessary, you can leave them out, but they bind and make the meat fluffier)
• 1 medium onion, grated or minced
• 2 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• ½ cup uncooked white rice (I like using long-grain) *

Tomato Sauce **

• 2 tablespoons butter or vegetable oil (I use 1 tablespoon of each)
• 2 cloves garlic, finely chopped
• 1 medium onion, chopped (medium dice)
• 2 15-ounce cans tomato sauce or one 32-ounce can whole tomatoes, pulsed in a food processor with juice until pureed.
• juice of one lemon or 2 tablespoons (or more to taste) apple cider vinegar
• 2 tablespoons to ¾ cup light brown sugar (Depending on amount of sweetness you prefer. Start with 1 to 2 tablespoons and taste the sauce, adding if you like it sweeter. If you prefer it completely savory, add only 1 tablespoon brown sugar and the juice from half a lemon)
• Salt and pepper to taste
• ½ cup golden raisins (optional)
• Chopped parsley, for garnish

Directions:

1. Fill a large pot with water and bring it to a rolling boil. When the water comes to a boil, fill a large bowl with ice water. Cut out as much of the core as you can from the bottom of the cabbage, then drop the whole, cored head into the boiling water for 3 to 4 minutes. Once the leaves separate and are pliable, immediately remove and drop the blanched leaves that separated (keep the pot of water boiling) in the ice water. Once cooled down, remove and pat the leaves dry. Repeat with any leaves still attached to the head and not pliable, until you've gotten all the leaves off the head, and they are all soft and pliable.
2. Alternatively, If you've got time on your hands, you can freeze the wrapped head of cabbage for two days then defrost. Cut out as much of the core as you can, then wrap tightly and freeze. When defrosted, the leaves will peel off easily and be soft enough to roll.
3. Here's some other ideas from readers, although I have yet to try them so I cannot confirm that they work. 1. Place the cabbage in the microwave for 6 minutes. The core will slip right out and the leaves will be perfect for rolling. 2. Cut out the core, fill the hole with water, then tie it up tightly in a microwave safe plastic bag. Microwave it for 6 minutes, then remove it from the microwave and let it steam in the bag for about a half hour.
4. Set aside about 16 of the largest leaves (these will be your cabbage rolls. If you can only get 14 leaves, it's fine) and slice off any thick parts of the vein on each of them, or just cut out the thick vein since that part will be covered once the cabbage leaf is rolled. Chop some of the remaining cabbage leaves to make 1 cup of chopped cabbage, and reserve.
5. Make the sauce (recipe below). Set aside to let cool. IMPORTANT: Taste the sauce as you add the brown sugar, anywhere from 2 tablespoons to ¾ cup as stated in the ingredient list above, starting with only 2 tablespoons so you sweeten it to YOUR preference. Some like it very sweet and sour, and some do not.
6. In a large bowl, mix the ground beef with the eggs, grated onion, chopped garlic, salt, pepper, and rice. (If you use cooked rice, you can test the seasoning of the meat mixture to your liking by frying up or microwaving a piece of it and tasting, if desired). Divide the meat mixture into sixteen equal pieces, or 14 equal pieces, about 2 to 3 oz each, depending on whether you have 16 or 14 cabbage leaves. Using slightly moistened hands (or not, since it rarely sticks to my hands), form the pieces into thick cylinders. Place a cylinder of filling near the bottom of a cabbage leaf (if the vein in the leaf is really thick, shave it down with a knife before placing the beef on it, being careful not to cut a big hole through the leaf itself OR, cut the thick vein out completely in a narrow V. When you roll the cabbage, that V will be covered sufficiently, as mentioned above).
7. Roll the meat filled cabbage leaf up, folding both sides over the filling, (like you see in the above photos) and finish rolling to enclose the filling, like an egg roll. Continue, filling and rolling all the cabbage leaves. Line the bottom of a 13 x 9 roasting pan or glass dish with a layer of sauce. Place cabbage rolls, seam side down, on top of sauce.
8. Top cabbage rolls with remaining sauce then cover the whole pan with tin foil. Bake for 2 hours in a preheated 350 F oven.

Sauce Directions

1. Over medium heat, melt the butter and/or oil in a heavy, non-reactive saucepan. Sauté the second onion until soft and golden. Add the garlic and saute for 2 more minutes, then add the reserved 1 cup chopped cabbage and sauté for about 30 seconds to 1 minute more.
2. Add the tomato sauce, lemon juice, brown sugar, salt and pepper to taste, and stir to combine. Increase the heat until it comes to a boil, then lower it and simmer for 5 minutes. Add raisins now, if using. Set aside to cool while making the cabbage rolls.

Full Recipes Source : www.parsleysagesweet.com

Garlic Butter Brazilian Steak

Garlic Butter Brazilian Steak - the juiciest and most tender steak with a golden garlic butter sauce. Takes 15 minutes and dinner is ready!

Garlic Butter Brazilian Steak

Ingredients :

• 6 medium cloves garlic
• Kosher salt
• 1.5 lb. skirt steak trimmed and cut into 4 pieces
• Freshly ground black pepper
• 2 Tbs. canola oil or vegetable oil
• 2 oz. unsalted butter (4 tablespoons)
• 1 Tbs. chopped fresh flat-leaf parsley

Instructions :

1. Peel the garlic cloves and smash them with the side of a chef’s knife. Sprinkle the garlic lightly with salt and mince it.
2. Pat the steak dry and season generously on both sides with salt and pepper. In a heavy-duty 12-inch skillet, heat the oil over medium-high heat until shimmering hot. Add the steak and brown well on both sides, 2 to 3 minutes per side for medium rare. Transfer the steak to a plate and let rest while you make the garlic butter.
3. In an 8-inch skillet, melt the butter over low heat. Add the garlic and cook, swirling the pan frequently, until lightly golden, about 4 minutes. Lightly salt to taste.
4. Slice the steak, if you like, and transfer to 4 plates. Spoon the garlic butter over the steak, sprinkle with the parsley, and serve.

Full Recipes Source : rasamalaysia.com

PHILLY CHEESE STEAK SLOPPY JOES

PHILLY CHEESE STEAK SLOPPY JOES WILL MAKE YOU FORGET YOUR CHILDHOOD CANNED SAUCE MEMORIES AND MAKE YOU LOVE SLOPPY JOES AGAIN.

PHILLY CHEESE STEAK SLOPPY JOES

INGREDIENTS :

• 1 pound lean ground beef
• 2 tablespoons butter
• 1 small yellow onion diced
• 1 small green bell pepper diced
• 8 ounces brown mushrooms minced
• 2 tablespoons ketchup
• 1  tablespoon Worcestershire sauce
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon  cornstarch
• 1  cup beef broth
• 8  ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy)
• 6 brioche hamburger buns

INSTRUCTIONS :

1. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
2. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
3. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
4. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
5. Add the beef back into the pan.
6. In a small cup mix the beef broth and cornstarch together
7. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
8. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
9. Turn off the heat, add in the provolone cheese.
10. Served on toasted brioche buns.

Full Recipes Source : htdinnerthendessert.com

Sliced Tenderloin Steak in Butter Sauce

Steak as long as you cook it properly can’t go wrong you just need to choose the proper sauce that can come along with it like gravies, cheese sauces, Worcestershire sauce, ketchup and this simple butter sauce that gives a garlicky creamy touch. To have the full flavour beef is sliced into smaller bite size pieces which effectively coats each piece giving each bite a fuller flavour.

Sliced Tenderloin Steak in Butter Sauce

Ingredients :

• 3 pcs 150 g tenderloin steak cuts
• 4 tbsp butter
• 2 tbsp cream
• 2 tsp flour
• 4 cloves garlic, minced
• salt
• freshly ground black pepper
• oil

Instructions :

1. Generously season tenderloin steak cuts with salt and freshly ground black pepper then let it rest for 15 minutes in room temperature.
2. Place a heavy skillet in high heat then add a bit of oil, place steak and cook for 4 minutes on each side. Remove from skillet then let it rest for 5 minutes in a plate.
3. Slice the beef tenderloin pieces into bite sized cubes, reserve any liquid that comes out of it.
4. In a large sauce pan add butter and minced garlic, cook in low heat while agitating the sauce pan by moving it back and forth into the flame. Once garlic turns light brown gently sift the flour using a small sieve above the pan into the garlic butter mixture, mix to combine then add the reserved liquid from beef and cream, continue to cook for a minute or two in low heat until sauce becomes thick.
5. Add the sliced beef and mix it together with the butter sauce, remove from pan then serve.

Full Recipes Source : www.angsarap.net

WEEKNIGHT PEPPER STEAK

Transport your taste buds to the Orient with this quick-cooking steak and bell peppers in a flavorful ginger sauce.

WEEKNIGHT PEPPER STEAK

INGREDIENTS :

• 1 package McCormick® Brown Gravy Mix
• 3/4 cup cold water
• 1 tablespoon soy sauce
• 1/2 teaspoon McCormick® Ginger, Ground
• 1 tablespoon vegetable oil
• 1 pound boneless beef sirloin steak, cut into thin strips
• 1 small onion, cut into thin wedges
• 1 medium green or red bell pepper (or 1/2 of each), cut into thin strips

PREPARATION :

1. Mix Gravy Mix, water, soy sauce and ginger in small bowl until well blended.
2. Heat oil in large skillet on medium-high heat. Add steak; cook and stir 2 minutes or until no longer pink. Stir in gravy mixture, onion and bell pepper.
3. Bring to boil. Reduce heat to low; simmer 6 to 8 minutes or until sauce is thickened, stirring occasionally. Serve over cooked rice, if desired.

Full Recipes Source : www.mccormick.com

EASY BAKED BURRITO CASSEROLE

This easy casserole recipe is filled with ground beef and loaded with cheese. It’s a one dish meal your family will love.

EASY BAKED BURRITO CASSEROLE

Ingredients :

• 1 pound of ground beef
• 1 small onion, chopped
• 1 pack of taco seasoning
• 1 can refried beans
• 1 can cream of mushroom soup, undiluted
• 1/2 cup sour cream
• 1 pack large flour tortillas
• 2 1/2 cups of shredded Mexican blend cheese

Instructions :

1. Preheat oven to 350 degrees.
2. In a large skillet, cook the ground beef and onion until the beef is no longer pink and drain.
3. Add the taco seasoning and refried beans and heat through.
4. In a separate bowl, blend the mushroom soup with the sour cream. Then spread half of the soup mixture in the bottom of a baking dish.
5. Add a layer of 3 flour tortillas to the top of the soup mixture. You will need to cut or tear the tortillas and overlap them.
6. Spread on a layer of the ground beef mixture and top with about a cup of cheese.
7. Repeat all of these layers and top with the remaining cheese.
8. Bake for about 20 minutes until cheese is nicely melted. Enjoy!

Full Recipes Source : writtenreality.com