Recipe Tag: Beef / Pork

Barbacoa

Preheat the oven to 300F.

Add the garlic, onion, cumin, oregano, salt, pepper, 1 cup stock, lime juice, tomato paste, vinegar, chipotle, ancho chile, and beef to a large pot or dutch oven fitted with a lid.

Cover and place the pot in the oven. Cook for 5 hours.

Add 1 cup of stock after each of the 2nd, 3rd and 4th hours. Stir well after each time you add the stock and re-cover.

Remove the meat to a cutting board to cool.

Allow the braising liquid to cool somewhat, then puree until smooth.

Using a fork or pair of tongs, pull the beef apart along the grain. Place the pulled beef in a bowl and add the pureed sauce. Mix thoroughly.

Quick Beef Stroganoff with Noodles

Place the water in a large pan over high heat.

When it boils, add the pasta.

Place the oil in a large skillet over medium high heat.

Add the onion and cook for about 3 minutes, stirring frequently.

Add the ground beef and cook, stirring frequently, for about 5 minutes until browned and crumbled.

Add the mushrooms and cook for another 5 minutes until browned. Stir frequently.

Add the flour and stir until well blended.

Add the Worcestershire sauce, lemon juice, basil, salt, pepper and stock.

Reduce the heat and simmer for 20 minutes, stirring occasionally.

When the pasta is almost done, place the sour cream in a small dish.

Add some of the sauce to the dish containing the sour cream, about 2 tablespoons at a time. Stir well to blend, then repeat with another 4 tablespoons of sauce. (This will help prevent the sour cream from curdling when you add it to the hot sauce.)

Turn off the heat under the skillet and add the sour cream mixture to the pan.

Drain the pasta and add it to the pan.

Mix well and serve.

Lasagna

Place the olive oil in a large skillet over medium high heat.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the green pepper and cook for 2 minutes. Stir frequently.

Add the mushrooms and cook for about 5 minutes. Toss frequently.

Add the ground beef, tomatoes, tomato paste, vegetable stock, basil, oregano, marjoram, tarragon and Worcestershire sauce.

Reduce the heat and simmer for about 30 minutes until the sauce is thick.

Preheat the oven to 325°F.

Line a 9 inch square Pyrex dish with aluminum foil.

Place a layer of the lasagna noodles in the bottom of the pan (use 1/3 of the noodles).

Place 1/3 of the meat sauce on top of the noodles.

Add a layer of lasagna noodles (use 1/3 of the noodles).

Place 1/3 of the meat sauce on top of the noodles.

Top with 1/2 of the sliced cheese.

Top with the remaining lasagna noodles and then the remaining meat sauce.

Cover with aluminum foil and bake for 30 minutes.

Remove from the oven and top with the remaining sliced cheese and bake for 10 minutes.

Serve.

Beef & Mushroom Lasagna

Line a 9 inch square Pyrex dish with foil.

Preheat the oven to 325°F.

Place the olive oil in a large skillet over medium high heat.

Add the ground beef and cook for about 3 minutes until lightly browned. Stir frequently.

Add the onions and cook for 5 minutes. Stir frequently.

Add the mushrooms and cook for 7 to 10 minutes. Stir frequently.

As the mushrooms cook they will begin to give up some water and steam. As the water begins to evaporate from the mushrooms they are cooked enough.

Add the tarragon, Worcestershire sauce, mustard, honey, vinegar, and salt.

Cook for about one minute and add the flour, stirring thoroughly to incorporate.

Cook for about one minute and add the vegetable stock.

Add the milk and cook for about 2 minutes, stirring frequently, until the sauce begins to thicken. Remove from the heat.

Place a layer of lasagna noodles in the bottom of the Pyrex dish.

Spread 1/3 of the mushroom mixture over the top of the noodles.

Add a layer of noodles and 1/3 of the mushroom mixture.

Add half of the cheese to the second layer.

Add a third layer of the lasagna noodles and top with the remaining mushroom mixture.

Cover the Pyrex dish with foil and bake for 45 minutes.

Remove the foil from the top of the lasagna and place a layer of the sliced cheese across the top of the lasagna.

Bake for about 5 minutes and serve.

Bacon Cheeseburger Mac

Place the 4 quarts of water in a pan over high heat.

When the water boils, add the pasta.

Place a large skillet over medium high heat.

Add the bacon and cook for 3 to 4 minutes.  Stir frequently.

Add the sliced onions and continue cooking for another 7 to 10 minutes or until the onions are slightly softened. Stir frequently.

Add the ground beef and cook until browned. Stir frequently.

Add the mushrooms and cook for 5 minutes until the mushrooms are lightly browned. Stir frequently.

Sprinkle the flour over the mushroom and beef mixture and stir until well blended.

Add the stock, Worcestershire sauce, mustard, and pepper and stir well.

Reduce the heat to low.

When the pasta is done, drain the pasta.

Add the pasta to the pan.

Add the cheese and stir until the cheese is melted and the mixture is well blended, then serve immediately.

Beef Stroganoff

Preheat the oven to 350°F.

Place flour and pepper in a brown paper bag.

Add half of the beef cubes to the bag and coat the beef cubes by shaking in the paper bag.

Place 1 tsp of the oil in a non-stick skillet and heat over medium heat.

Add half of the floured beef and brown on all sides.

Be careful not to let the meat touch each other or it will steam.

As beef is browned on all sides remove to a stock pot.

Repeat for the second batch of beef.

Add two teaspoons olive oil to the pan.

Add the onions and cook for about 10 minutes until they begin to brown. Stir frequently.

Add the mushrooms and cook for 8 minutes.  Stir frequently.

Add the mushrooms and onions to the stock pot with the beef.

Add the lemon juice, the Worcestershire and the stock to the pan and scrape up any brown bits from the bottom of the pan.

Add the liquid to the stew pot.

Stir in the sour cream, milk, dried basil, and salt until well blended.

Cover and place in the preheated oven.  Cook for one hour until the meat is tender.

When the stroganoff is about 15 minutes from being done place the 4 quarts water in a large pot and bring to a boil.

Add the appropriate amount of egg noodles (2 ounces per serving of pasta) and stir occasionally.

When the pasta is cooked drain and serve with the stroganoff.

Maque Choux

Place the olive oil in a large skillet over medium high heat.

Add the sausage and cook for about 5 minutes. Stir frequently.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the celery and peppers and cook for about 2 minutes. Stir frequently.

Add the corn and cook for 5 minutes. Stir occasionally.

Add the salt, thyme, vegetable stock, and hot sauce.

Cook for about 10 minutes, or until the liquid has evaporated. Stir occasionally.

Add the tomatoes and toss, then cook for one minute.

Serve topped with the green onions.

Southern Green Beans

Place a large sauce pan over high heat. Add the diced bacon and cook, stirring, frequently for about 5 minutes. Reduce the heat if needed so that the bacon doesn’t burn.

Add the onions and cook for about 2 minutes.

Add the green beans, sugar, salt, and pepper. Stir and cover.

Reduce the heat to medium low and cook for about 30 minutes, stirring occasionally. Serve.

Roasted Savory Brussels Sprouts with Bacon

Place a large skillet in the oven and preheat to 325°F.

When the pan is hot add the bacon and return the pan to the oven.

Roast for about 10 minutes, stirring occasionally.

Add the brussels sprouts, sage, salt, and pepper.

Toss well and roast for about 20 to 25 minutes.

Toss frequently and stir from the bottom to make sure that all sides of the brussels sprouts are roasted.

Serve.

Cranberry Bacon Brussels Sprouts

Purchase Brussels sprouts on the small side (about an inch wide).

Trim the stems from the Brussels sprouts and then thinly slice crosswise. After slicing, pick through the thin slices and remove any of the tough core.

Place the bacon in a large skillet over high heat.

As the bacon begins to cook, adjust the heat so that the bacon doesn’t cook too fast or burn.

Add the cranberries and cook for about 5 minutes. Stir frequently.

Add the brussels sprouts and pepper.

Cook, tossing frequently, for about 5 minutes until the brussels sprouts are lightly wilted.

Serve.