barbedaykitchen | Entries tagged with meat: beef

half a pound of ground meat
half an onion
can of mushroom pieces
half a pack of mini gnocchi
16-20 oz of beef broth
Penzey's Revolution spice
2 dollops of greek yogurt

Makes 4 hearty servings

Brown the beef, adding the onion partway through, and season all with Penzey's to taste. Add mushrooms, gnocchi, and broth with extra water if needed to thin it. Add both dollops of greek yogurt, stir well and simmer.

Serve with biscuits, rolls, or bread of choice.

senmut

2 beef boneless ribs
Cubed Sweet potato
1/2 a large onion
Teriyaki sauce

Cut the beef into 1/4 inch by 2 inch strips (roughly, you want thin, small bites but not so thin as to dry out fast). Chop onion to you-friendly pieces. Mix in glass bowl, coat well with teriyaki sauce, let marinate for 1/2 an hour.

Turn oven to 350 F.

Layer enough sweet potato cubes to cover the bottom of a 13x9 pyrex casserole dish. Pour mixture of beef and onion over and try to cover the potatoes evenly. (Sweet potato Puffs -- the tater tot kind -- would work if you can't get pre-cubed).

Cook covered by foil for around an hour, checking the sweet potato for softness to tell if done.

Serve.

ilyena_sylph

I keep forgetting to post this:

( ingredients )

( Directions )

ilyena_sylph

Yep, it's the weekend, yep, more Heroes' Feast cooking! This time, "hand" pies. These were the size of dinner plates, y'all, I don't call those 'hand' sized.

Ingredients: ( ingredients )

Directions: ( recipe! )

notes for next time:
* 5"x4" ovals, not 9" rounds, or else thoroughly flattened canned biscuit dough of about the same size.
* no or less egg wash
* 350F
* check at half an hour

senmut

Ingredients

1 pack of thin breakfast steaks
4 pieces of bacon
1 small pack of mushrooms
1 yellow bell pepper
1 half a large purple onion
Penzey's Forward seasoning
Spice Lab's Espresso salt
Cooking sherry
Olive oil
Four pieces (toaster size) naan
Fontina shreds

( roughly what I did )

Current Mood: full
Current Music: "Far From Over" - Frank Stallone

ilyena_sylph

Ingredients:
1/4 cup all purpose flour
Kosher salt and freshly ground black pepper
1 1/2 pounds beef stew meat, cut into 1-inch pieces
1 tablespoon olive oil
1 cup dark beer (KC Bier's Shwarzbier)
4 cups beef broth
1 teaspoon sweet paprika
1 large yellow onion, chopped
2 carrots, peeled and cut into 1/2-inch rounds
3 Yukon gold potatoes, peeled and cut into 1-inch pieces

Directions:
In a large bowl (or ziploc bag), combine the flour, 1 teaspoon of salt (I used garlic salt because I love garlic), and several grinds of pepper. Add the beef and toss to coat well.
Warm the oil in a large, heavy pot over medium-high heat. Add the beef and cook for about 5 minutes, turning to brown all sides evenly.
Take all the meat out of the pot.
Pour the beer into the empty pot and use a wooden spoon to scrape up any browned bits. Most stew recipes use wine, but the beer in this recipe gives it a nice earthy, malty flavor.
Return the browned beef to the pot and add the broth and paprika.
Adjust the heat to low, cover, and cook at a simmer until the meat is very tender. 1.5-2 hours.
Add the onions, carrots, and potatoes to the pot, and continue to simmer until the vegetables are tender, about 30 minutes.

senmut

1 lb ground beef
Onion (1/4 - 1/3 cup, diced)
Carrot (1/2 cup, diced)
Mushroom (cup, diced)
1 pack gnocchi
1 regular jar of preferred alfredo sauce
salt (to taste)
Oil (1 tbsp)

This is a one skillet meal. ( cooking directions under here )

senmut

Single steak or beef stew, cut in 1 inch pieces
Beef Sausage (skinless if possible. Kielbasa or smoked style)
2 bell peppers (orange or yellow or both)
An onion
Small package of portabella mushrooms
Smoked Salt (Applewood or one of your choice)
Oil (peanut here, again, personal choice)

Layer a single package beef sausage (skinless if you can) in quarter-inch thick buttons on one side of an electric skillet.
Take a steak or stew beef and cut in roughly 1 inch cubes, layer in other half of skillet.
Two bell peppers, an orange and a yellow, sliced into strips for a layer over both meets.
Onion, finely chopped (or not, would work with slices/rings) as next layer (to taste; I used half a pre-cut bowl from the local store)
A small package of baby bella slices
Two solid pinches of Applewood-Smoked salt over all
a couple tbsps of peanut oil poured over all (olive probably would have worked; we just had more peanut available)

Set skillet to 300, cook for 10 minutes. Cut back to 200 and let sit for 20 minutes after stirring once. Probably would have been good to serve over rice. Definitely feeds three as-is with leftovers.

ilyena_sylph

celery
onion
minced garlic
stew beef
beef broth
paprika
rice
coconut aminos (or soy sauce)
tapioca starch
sour cream
half & half

So. Finely dice 1 stick celery from a Shnucks pack.
Finely dice... four? five? boiler onions.
Rehydrate some minced garlic.
heat a decent splash of olive oil in pan, add celery. Sautee until starting to be translucent.
Add diced onion. Sautee.
Add the garlic and the shot glass full of water you rehydrated it in.
stir, cover, start finely dicing the stew meat you bought.
Stop when the water evaporates off the onion-garlic-celery mixture, add more olive oil, stir firmly, wait a couple of minutes, add half a cup of so of beef broth, cover.
Return to chopping meat.
Check the onion mess, oh shit, it's actually browning. Add more beef broth, granulated garlic, a little paprika, some season salt. Frown and pour off into a medium mixing bowl, add a little oil to heat back up.
Start a good cup of rice in the rice cooker.
Finish chopping the goddamn meat. Salt meat. Thoroughly cover giant-ass skillet's in beef. Oh crap, there's still quite a bit. Fine, we'll sear this in two batches.
Sear meat, scattering with paprika, celery seed, and season salt. Pour meat on top of the onion mixture. Sear other half of meat.
Pour meat and onion stuff back into skillet. Add lots of the box of beef broth, stir, simmer. Add some coconut aminos to taste.
Eye the rice. Yep, gonna be done soon.
Mix some of the beef broth with a quarter cup of tapioca starch. Add that to the meat. Stir 'til gravy.
Turn heat to low. Add 1 8oz package sour cream to the whole thing. Stir vigorously. Frown at consistency.
Add 8oz half and half. Stir. Taste. Spice as needed.
Unplug the rice cooker when it yells at you. Add some margarine and salt to the rice.

Decide it's food.

ilyena_sylph

potatoes
onion
1 lb stew beef
1 orange bell pepper
sesame seed oil
red wine vinegar
honey

Start freshly scrubbed potatoes, spray with oil, salt, wrap in foil, and shove into a hot oven. Set timer for 30 minutes.

Put these ingredients in a fairly large glass bowl and mix well:

1 cup gluten-free beef broth/stock
1 teaspoon rice vinegar
1 1/2 teaspoons dark unsulphured molasses
Literally one shake of powdered ginger
Liberal shaking of onion and garlic powder

and microwave for four minutes (in a 700watt microwave) or until boiling. Remove from microwave and put somewhere safe for a boiling bowl.

Into this bowl, drop about a pound and a third of stew meat, cut into very very fine dice. Cover, if you have pets, and let sit.

Dice one relatively large onion fairly fine.
Similarly, chop one orange bell pepper into small bits.

Once you're done with all of the chopping, take the big skillet and dump in a tablespoon or so of oil, five or six drops of sesame seed oil, and about a teaspoon of red wine vinegar. Start the skillet heating.

When the timer on the potatoes goes off, reset it for another 30 minutes, turn it on, and dump the onions and pepper in. Stir, stir, walk away, stir. Add a very thin stream of honey over the top of it all. Repeat the stirring (and the walking away) until the onions start to caramelize, then pull the meat out of the marinade and drop it in.

Stir-fry for a while. Pull out a bit of meat and make sure it's at least mostly done. Pour the marinade from earlier into the pan, stir vigourously, let it boil for a few seconds, then cover and shut the heat off.

ilyena_sylph

Two hours ago I had
a) a frozen chuck roast (no seriously, I had just dug it out of the freezer)
b) some russet potatoes
c) a bag of baby carrots.

I knew what I wanted, so I grabbed the book to The Circus and poked it.

The roast went in on The Circus's trivet, a cup and a half of water + hyssop and thyme went under it, and onion and garlic powders were liberally scattered over it.

It got turned on for 45 minutes on the 'meat/stew' setting and let to do its thing. As soon as it beeped, I flipped the vent open to let the pressure off.

Pulled the meat out, pulled the trivet out, replaced the trivet with quartered scrubbed potatoes and as many carrots as I could get in. (Onion should have gone in at that point, too, but I forgot).

Set it back on 'meat/stew', told it 15 minutes, and walked away. This time I let the pressure bleed off on its own. The carrots are so soft that the ladle was cutting them in half, and the potatoes are the same way.

My Household seems satisfied, and I am quite delighted.

(No, really, FROZEN MEAT two hours ago and I am done with dinner now...)

ilyena_sylph

1 diced frozen onion
4 cloves garlic, minced
1 medium can mushrooms
2 cans peeled sliced potatoes
celery seed
olive oil
diced leftover roast (rosemary, tomato/basil, fennel, marjoram, hyssop this time, but any will do)

Throw frozen onion in pot on low heat to thaw. Or chop a fresh one, but I did not have cope enough for that.

Chop roast into bite-size pieces. Please don't cut yourself.

Drizzle olive oil over the (semi-)thawed onion and bring to medium heat. Run garlic cloves through mincer, add. Throw in a 1/4 tsp of celery seed. Or however much you want. (Or you could, like, have celery. I didn't have that much cope, either.)

Once onions are nearly clear, add drained can mushrooms.

Stir that mixture occassionally while quartering the slices of potato from the cans. Add potatoes to pot once the onions go clear and stir around for 2 or 3 minutes.

Drop the roast in on top of all of that, stir it around a couple of minutes.

Add 2 regular cans beef stock (or equivalent amount of bouillion/soup base).

Bring to a boil, let it talk to itself for ten minutes (or three hours, it'll be better the longer it cooks, but damn I was starving) and whistle dinner's on.

ilyena_sylph

1 stew bone
1 finely chopped (frozen) onion
4 cloves fine-chopped garlic
4-to-6 Tbsp chopped celery
pinch thyme
pinch oregano
pinch basil
pinch hyssop
all the leftover roast
1 1/2 c. cut potatoes
1 c. carrots
1 can mushrooms
1 c. frozen corn
1 can beef stock
1 small can tomato paste
1 butternut squash, chopped and roasted

start oven heating to 425F.

Lightly braise stew bone with onion, celery, and garlic in bottom of stock pot, add enough water to cover and herbs (also 1 tsp better than boullion). Simmer (not boil), 1 hour.

Peel squash, remove seeds, chop into bite-ish pieces, olive-oil cookie sheet and place squash on it, salt lightly, add the carrots, push into oven for half an hour. (I think next time the other onion needs to be sliced thick and added to this.)

While that is simmering, pull everything out of the freezer to start thawing. Peel and chop four potatoes, chop one fresh onion lengthwise (doneness didn't suit me), cut meat across grain into small pieces.

(Next time, sautee mushrooms in butter and add separately, they were a little rubbery.)

Add potatoes at 3/4 of an hour. After 1 hour, add vegetables, and 1 can beef stock (or more if that doesn't turn out to be enough), bring to boil, check flavors. Add 1 small can tomato paste, (1 bouillon cube, more hyssop and some paprika, a little more maple steak seasoning, and garlic powder) cook 20 minutes. Remove soup bone and trim meat off, return meat, serve.

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Barbed A Y kitchen

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Entries tagged with meat: beef

Beef, onion, and 'shroom soup

Beef and Sweet Potatoes Teriyaki

Texas Cowboy Tortilla Stack

Heroes' Feast Hand Pies

Not Your Typical Pepper Steak

Heroes' Feast Traveler's stew

Gnocchi Alfredo

Beef and Sausage Skillet

sort of stroganoff

beef and onions with peppers and potatoes

Instant Pot roast

Improvised hash

Equinox soup

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March 2025

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