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