Fab Marinated Flank Steak
My Favorite Chili
Slow Cooker Beef Stroganoff
Easy Cheese Steaks
1-1/2 lb. deli roast beef, shaved or very thinly sliced
1/2 med. onion, thinly sliced
1/2- 1 whole green bell pepper, thinly sliced
1 tsp. minced garlic
1/4 tsp. freshly ground black pepper
2 tbsp. A-1 or your favorite steak sauce
2 tbsp. Worcestershire sauce
6 slices of Provolone cheese (shredded mozz works, too - whatever you have)
Have on hand: steak rolls, a baguette, or whatever bread vehicle you like (they're really good when you toast the bread a little bit under the broiler with a little sprinkle of garlic powder)
To prep right away, I throw my veggies in a heated non-stick pan with a quick drizzle of evoo, and cook for a minute or two. Then I add a little water or beef broth if I have some into the pan, and add my meat, which I sort of chop up a little bit. Cook until heated through, and then serve! If there's enough juice in the pan, you can kind of dip the sandwiches in it, like an au jus. Melt the cheese under the broiler, or put it on your meat just before scooping onto your bread.
To prep for a freezer meal, throw everything into a freezer storage bag except the cheese. Package the cheese separately. Knead the bag to combine and coat the meat, and freeze! Note to chef: if you have a mandoline, and are not afraid of losing a digit, use it for this recipe! Makes prepping this for a freezer meal swap way faster.
To prepare: thaw in fridge, and then throw the meat & veggies into a skillet and cook until heated through, throw it in your slow cooker on low for a short time, or do it on a grill pan - whatever works. (See the directions above.)
(can also use chicken)
1-1/2 lb. beef, cut into strips*
¼ C. olive oil
¼. C. lemon juice
2 t. ground cumin
½. t. garlic powder
2 Tbsp. taco seasoning**
1 large onion, sliced into thin strips (red or white onion)
2 large bell peppers, into thin strips (green, red, yellow, orange, or some combo of these)
To freeze: Place meat strips in Ziploc bag. Combine olive oil, lemon juice, cumin, salt and taco seasoning. Mix well. Pour into freezer bag, thoroughly coating meat. Place onion and bell pepper in separate Ziploc (quart-size works great). Include a package of tortilla shells separately.
To cook: Thaw meat and vegetables. Pour marinade off meat. Heat skillet to medium high, coat skillet with olive oil or cooking spray, and stir fry meat until cooked through, being careful to not overcook. Remove beef, add vegetables and stir fry until they reach desired tenderness. Add beef back into cooked vegetables, stir to mix, and then serve on taco shells with lettuce, tomatoes, sour cream, cheese, etc.
*You can call ahead and ask your butcher to cut up for you - just make sure you don't get charged extra for that. Buy in bulk and ask for a cheaper price - you'll often get a discount. Freezing the meat slightly can help when cutting into strips.
**Costco & Sam's sell large containers of taco seasoning = to about 20 taco seasoning packets
1 12 oz. jar sliced pepperoncini peppers
3-4 pounds boneless beef chuck roast
1/4 c. water
1 3/4 tsp. dried basil
1 1/2 tsp. garlic powder
1 1/4 tsp. dried oregano
1 1/4 tsp. salt
1/4 tsp. pepper
To cook right away: put all ingredients in a crock pot. Cover and cook on low until beef is tender, about 6-9 hours. Shred beef. Serve with hard rolls or on crackers with shredded cheese, sour cream, onions, etc. You could try little Hawaiian bread rolls, too.
To freeze: either prep as directed above and then freeze once completely cooled, or toss all of the ingredients in a freezer bag, and freeze for another time. To prepare, let thaw in fridge, and then follow above instructions.
Slow Cooker Pepper Steak
1-1/2 – 2 lb. beef round steak, cut into smaller pieces
¼ c. soy sauce
1 c. chopped onion
1 garlic clove, minced
1 tsp. sugar (I left it out, didn’t notice)
½ tsp. salt
¼ tsp. pepper
¼ tsp. ground ginger (I used fresh, yum!)
4 tomatoes, cut into 1/8’s or 1 16 oz. can diced tomatoes with liquid
1 green & 1 red bell pepper, cut into strips (package separately)
Include 1 pkg. egg noodles or rice with each bag
Have on hand: 2 T. cornstarch
To freeze: Cut beef into strips (approx. 3” x 1”). If you're feeling fancy and want to do more work, brown the beef strips before adding to bag. [Heat 1 T. cooking oil in pan. Brown strips of meat in pan - taking care not to overcook. Remove and let cool.] Otherwise, just throw the beef strips into the bag, and no one will judge you. :) Add the next 8 ingredients, pour over beef. Include a bag of sliced peppers separately (quart-sized bag).
To cook: Thaw meat or add to slow cooker frozen (adjust time accordingly). Cover and cook on low about 5 hours, or until meat is tender. Add peppers, cook on low 1/2-1 hour longer. (depends on how "crunchy" you like your peppers - if you want, you can add them at the beginning, but they will break down quite a bit)
Optional: Combine 1 c. cooking liquid 2 T. cornstarch to make a paste, stir into slow cooker, and cook until thickened. Serve over noodles or rice.
Spanish Rice Bake
1 lb. lean ground beef (or ground turkey)
1/2 cup finely chopped onion
1/2 cup chopped green bell pepper
1/4 cup sliced scallions
1 (14.5 ounce) can petite diced tomatoes
1 cup water or chicken broth
3/4 cup uncooked long grain rice
1/2 cup chile sauce (adjust to your family's spiciness - we like it hot)
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/2 cup shredded Cheddar or Jack cheese
2 tablespoons chopped fresh cilantro (optional garnish)
oven to 375 degrees F. Brown the ground beef in a large skillet over
medium-high heat. Drain excess fat and transfer beef to a large pot over
medium low heat. Stir in the onion, green bell pepper, tomatoes,
water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce
and ground black pepper.
Let this simmer for about 30
minutes, stirring occasionally, then transport this to a 2-quart
casserole dish. (If you're going to freeze this, you'll want to cut a
few minutes off the simmering time, to slightly under cook the rice.
That way, it won't be too mushy when you thaw and heat it.) Press down
firmly and sprinkle with the shredded Cheddar cheese.
Bake at 375 degrees F for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.
Oven Pot Roast
3 lb boneless rump roast
Salt and pepper
2 T olive oil
2 medium onions, slivered
1 stalk celery, chopped
2 cloves garlic, minced
½ tsp thyme leaves
1 T Dijon mustard
1 can 14 ½ oz beef broth
8 medium carrots, cut lengthwise into quarters
1 cup dry red wine
Have on hand: red potatoes, cornstarch or flour
To freeze: Heat oil in large skillet or Dutch oven. Sprinkle meat lightly with salt and pepper. Coat with flour. Brown well in heated oil in large frying pan. Allow to cool. Transfer to Ziploc bag. Combine celery, onion, garlic, thyme, mustard, broth, and wine in pan on stove. Bring to boiling, stirring in pan drippings. Cool and pour over meat in Ziploc bag. Package carrots in separate Ziploc bag.
To cook: Thaw. Cover and bake at 325 degrees until meat is almost tender, about 2 ½ hours. Add carrots. Cover, continue baking 30-35 minutes. Strain cooking liquid, skimming fat. Add cornstarch to make gravy. Stir constantly until thick. Add salt if desired.
Lemon Marinated Roast
from Marla Kalfayan
4 lb rump or sirloin tip roast
1 tsp grated lemon rind
1/2 lemon juice
1/3 c oil or beer
4 tsp sugar
1 1/2 tsp salt
1 tsp Worcestershire Sauce
1 tsp prepared mustard
1/8 tsp pepper
Marinate roast 3 or more hours then grill. Save leftover marinade and reheat to boil (to kill bacteria) then spoon over sliced roast. (or include a separate packet of marinade to use for sauce)
Great Steak Marinade
from Marla Kalfayan
2 lb flank steak
3/4 c Italian salad dressing
1/2 c minced fresh parsley
1/3 c Franks red-hot sauce
3 tbsp lime juice
1 tbsp Worcestershire sauce
Mix ingredients in Ziploc then add steak.
Slow-Cooked BBQ Beef with Southwestern Flavors
adapted from USA Weekend CookSmart Column
1 beef chuck roast (about 3 lbs)
1 can (14.5 oz.) petite diced tomatoes
1 can (14 oz.) chicken broth
3 canned chipotle chiles in adobo, minced (optional)
2 tbsp. chili powder
2 tsp. cumin
1 tsp. oregano
3 large garlic cloves, minced
1-1/2 c. your favorite sweet bbq sauce
Place all ingredients in a freezer storage bag, and "knead" to mix. Freeze.
To prepare, thaw in fridge overnight (or cook frozen, but adjust time accordingly). Place all ingredients into slow cooker, and cook on low until meat is tender enough to shred, 6-8 hours. Remove meat from pot and shred when cool enough to handle. Transfer sauce to large saucepan, to reduce until thickened. Combine meat & sauce and serve on its own, on a soft roll with pickles, or in a flour tortilla with sour cream, chopped red onion & chopped cilantro.
1 c. Minute Rice
1 lb. lean ground beef
1 egg, slightly beaten
2 tsp grated onion
2 tsp salt
2 ½ c tomato juice
½ tsp sugar
Combine rice (from box) with uncooked beef, egg, onion, S&P, and ½ c tomato juice. Shape into balls (about 18). Add sugar to remaining tomato juice. Put juice in bag. Freeze meatballs and then set juice on top to store in freezer.
To prepare: thaw completely. Put rice meat balls in skillet. Pour juice over meat balls. Bring to a boil. Reduce heat & simmer, covered, 15 minutes, basting occasionally. Serve with a salad or veggie.
Braised Steak with Peppers and Onions
From Journal Sentinel 7-Day Menu Planner, 5/4/11
Makes 6 Servings
1 onion, cut into 10 wedges
1 red bell pepper, cut into ½” slices
2 cans (14-oz. each) drained, no salt added or regular fire-roasted diced tomatoes
2 tsp. chili powder
½ tsp. ground cinnamon
½ tsp. salt
¼ tsp. ground black pepper
1-1/2 lbs. top round or flank steak, cut into 6 pieces
On hand: chopped fresh cilantro for garnish
In a 5-qt. or larger slow cooker, combine onion, bell pepper, tomatoes, chili powder, cinnamon, salt & pepper. Nestle beef among vegetables and cover. Cook 7-8 hours on low. Shred beef, if desired, return to slow cooker, and mix well. Serve topped with fresh cilantro garnish.
To prepare for freezing, combine all ingredients in a gallon-size freezer bag, knead to combine. Freeze. To cook: let thaw in refrigerator, and place contents of freezer bag into slow cooker. Follow cooking and serving instructions above. Serve over brown rice. Leftovers make good tacos.
Per serving: 184 calories, 10 g. carbs, 27 g. protein, 3 g. fat (1.3 saturated), 57 mg. cholesterol, 257 mg. sodium, 2 g. fiber.
"Charley's Mexican Style Beef"
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder
Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast. Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
2 options: just combine all of the ingredients and put in with the roast, and then freeze. Would thaw roast in fridge, and then transfer to slow cooker and follow directions to cook. OR, cook completely, and then cool and freeze the shredded meat. Thaw in refrigerator and reheat on the stove.
Balsamic-Dijon Flank Steak (Fitness Magazine)
3 Tablespoons balsamic vinegar
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
1-1/2 Tablespoons brown sugar
1 Tablespoon Dijon mustard
1 Tablespoon Worcestershire sauce
1 teaspoon minced fresh rosemary
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1-1/4 pounds flank steak, trimmed
1/2 teaspoon kosher salt
3 garlic cloves, thinly sliced
Whisk together the vinegar, olive oil, lemon juice, brown sugar, mustard, Worcestershire sauce, rosemary and minced garlic and half the black pepper in a small bowl. Place the steak in a resealable bag, pour in the marinade and gently knead to coat. Freeze.
To prepare, thaw in fridge. Heat a grill pan over medium high heat and mist with cooking spray. Remove steak from marinade and season with 1/8 teaspoon of the salt. Grill 5 minutes per side for medium rare or 7 minutes for medium. Transfer steak to a cutting board, tent with foil and let rest 10 minutes. Serve sliced against the grain with sauteed spinach.
Eating Well Sloppy Joes
12 ounces 90%-lean ground beef (I'd use a full lb. and decrease the mushrooms, for our fam)
1 each large onion, finely diced
2 cups finely chopped cremini mushrooms (about 4 ounces)
5 each plum tomatoes, diced
(add some diced bell peppers, too, if you like - yellow, red, green)
2 tablespoons all-purpose flour
1/2 cup water
1/4 cup cider vinegar
1/4 cup chili sauce, such as Heinz
1/4 cup ketchup
Have on hand: 8 each whole-wheat hamburger buns , toasted if desired
1.Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms and cook, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8 to 10 minutes.
2.Add tomatoes and flour; stir to combine. Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8 to 10 minutes.
Cool completely, freeze. Thaw in fridge, reheat on stove or in slow cooker. Serve warm on buns.