Instant pot roast

Add some water to frozen roast and cook for 90 minutes on medium and natural release (NO quick release).

Pressure Cooker Italian Beef Sandwiches

The meat is suuuuuper delicious and is good without the sandwich stuff too.

original recipe from here:

http://www.thekitchn.com/recipe-pressure-cooker-italian-beef-sandwiches-243363

Maple Smoked Brisket

Asian Beef Lettuce Wraps

Taco Soup

(I know this is simple, but I didn't want to forget what I like)

1 lb ground beef, cooked with salt, pepper, and taco seasoning
1 cup corn
2 cans kidney beans
2 cans stewed tomatoes
about a cup or so of water to make it the consistency you like
more taco seasoning and salt and pepper to season how you like

Put everything in a pot and simmer for 30-60 minutes.

Toppings:
sour cream
cheese
cilantro limes

Asian Ground Beef, Mushroom, and Broccoli Slaw Lettuce Cups

Assemble these ingredients:

• 1 lb of ground meat 
• 1 lb of thinly sliced mushrooms (I use portabello or cremini)
• 1 small onion, roughly chopped
• 2 tablespoons of lard/butter
• 3 cloves of garlic, minced
• 1-2 cups of broccoli slaw (I just sliced to to matchstick size)
• ½ cup of shredded carrots (I grated my carrots)
• 2 scallions, thinly sliced
• a handful of cilantro, coarsely chopped
• 1-2 tablespoons of fish sauce (or water)
• 1-2 tablespoons of apple cider vinegar
• 1-2 tablespoons of coconut aminos (or soy sauce)
• Kosher salt and freshly ground black pepper
• butter lettuce or head lettuce

Finely chop/puree the onions. Then, I put the onions into my skillet with some melted lard and sautéed on medium heat until translucent.  Then, I added the sliced mushrooms and some salt and pepper.  When the onions and mushrooms had cooked off the excess moisture, I added the minced garlic cloves and stirred everything around for 30 seconds. Next, I added the ground beef and stirred that around until there weren’t big clumps and it was no longer pink.   I added the fish sauce, apple cider vinegar, and coconut aminos and then tasted for seasoning.  I put about equal amounts of all three and then I cracked on some freshly ground black pepper.

Once the meat was cooked and seasoned, I added the broccoli slaw and shredded carrots and stirred everything around to soften the veggies a little.   I added the herby goodness (scallions and cilantro) last and mixed to distribute everything.

I spooned the beef and veggie mixture onto red butter lettuce leaves

Old-Time Beef Stew

If you don't want to wait 4-6 hours for the crock pot, this takes about 2.5 hours from beginning to end and is easy and delicious.

Ingredients:
1.5-2 lbs stew beef
2 Tbs vegetable oil
3 cups water
1 Tbs Worcestershire sauce
2 cloves garlic, sliced
2 bay leaves
1 medium onion, sliced
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1/2 tsp paprika
Dash ground allspice or ground cloves
5-6 large carrots, peeled and sliced
3 ribs celery, chopped
3-5 potatoes, peeled and chopped
1 cup peas (opt)
2 Tbs cornstarch

Directions:
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika and allspice. Cove and simmer 1.5 hours. Remove bay leaves. Add carrots, celery, potatoes, and peas. Cover and cook 30-40 minutes longer. To thicken gravy, combine cornstarch with 1/4 cup water. Mix with a little hot cooking liquid and return mixture to pot. Stir and cook until bubbly.

Recipe adapted from Paula Deen, Food Network

Beef Tips

5 lbs. beef stew meat, cut into 1" cubes
1 1/2 tsp. salt

3/4 tsp. pepper

1 tsp. dried thyme
4 cans cream of mushroom soup

3 cans water

3 T. onion soup mix  (Put in blender and grind until it becomes a fine powder)

1 tsp. browning sauce (Kitchen Bouquet--if you don't have, it is in any grocery store near the Worcestershire sauce)

 

1.  Combine beef cubes, salt, pepper, and dried thyme in large bowl.  Mix well so that the meat is covered with the seasoning.

2.  Place in greased 9x13 inch pan.

3.  Bake uncovered at 400 for 15 minutes.

4.  Stir.

5.  Bake 15 minutes longer.

6.  Drain well.

 

Sauce:
1.  In separate bowl, combine the soup, water, ground onion soup and browning sauce.

2.  Pour over the beef and mix well.

3.  Pour into a crock pot and cook on low for 8-10 hours (Don't lift lid to peek)

 

Serve over hot white rice.  (MAKES A LOT, SO YOU MIGHT WANT TO DO 1/2)

Carne Asada

Ingredients:
3 or 4 lbs roast
3 red dried chilies
2 cloves garlic
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
2 Tbs vinegar
oil

Directions:
Soak dried chilies in warm water until soft (about 10 minutes). Remove seeds. Put chilies in blender with garlic, cumin, salt, pepper, vinegar and enough oil to blend. Blend well. Cut roast into 1 inch slices. Drizzle some oil into large pot. Add roast and sauce and cook on medium-low for 3 hours. Ensure roast does not burn on bottom during cooking period. May replace roast with chicken if desired.

Recipe by Lucia

Crock Pot Roast

3-5 lb beef roast

garlic salt to taste

1 can cream of mushroom soup (I used golden mushroom soup)

1 pkg dry onion soup mix

1 can beef gravy

1/2 c brown sugar (I didn't add this cause I didn't want it to be too sweet)

3 tbsp vinegar (I use balsamic)

2 tbsp soy sauce

1 tbsp worcestershire sauce

Galic salt the roast and place in crock pot. Mix together the rest of the ingredients and pour over roast. Cook on low for 12 hours (8 worked for me...). Take roast out when cooked, strain gravy to get rid of lumps (I don't do this) and thicken with a little cornstarch/cold water mixture.

Kima

Ingredients:

1 lb ground beef
1 clove garlic, minced
1 cup chopped onions
2 raw potatoes, peeled and cubed
1 tomatoes, peeled and cubed (or 1 can diced tomatoes)
10 oz frozen peas
2 tsp curry
1 dash pepper
1.5 tsp salt

Directions:

In large skillet, cook beef, onion and garlic until meat is browned. Pour off excess fat. Stir in remaining ingredients. Cover and simmer 20-25 minutes, or until veggies are tender. Serve with cooked rice.

If potatoes take too long to cook, cook them a little prior to mixing all of the ingredients together and cooking.

EASY Meatloaf/Meatballs

Ingredients:

1 lb ground beef

1/2 package chicken stuffing mix

1/2 cup water

1-2 eggs

1/4 tsp pepper

2-3 cloves garlic, minced (opt)
1/2 to 1 onion, chopped (opt)

1/2 Tbs parsley (opt)

1/4 cup Parmesan cheese (meatballs only-opt)

1/2-1 cup ketchup or BBQ sauce (meatloaf only-can mix in some of this with ingredients and put some on top of meatloaf too)

Mix all ingredients.

Meatloaf: Put in a loaf pan. Cook 350 for 1 to 1-1/4 hours. Pour off excess fat 15 minutes prior to removing from oven and add brown sugar and ketchup to top of loaf. Let cook remaining 15 minutes.

Meatballs: Shape into meatballs and put on foil lined cookie sheet. Cook 20-30 minutes. Turn halfway during baking if desired.

This recipe is great because the stuffing makes it taste great and then you can add in the optional ingredients to accentuate the flavor to your liking!

Stroganoff

8 oz beef steak (of just a couple chicken breasts which is what I like to use)

1 TB butter

1/4 c. minced onion

2 garlic cloves, minced

1 TB flour

1 c hot water

2 tsp dijon mustard

2 tsp tomato paste

1 pkg instant stroganoff seasoning mix (I like McCormick the most)

3 TB low fat sour cream

2 TB parsley (fresh if possible)

2 c. cooked noodles

1 pg mushrooms (8oz), each mushroom cut in half or so

On rack in broiling pan, broil meat 2 inches from heat source, turning once. (Chicken: just slowly fry with butter or whatever for a few minutes until cooked). Slice into 1/2 inch slices and set aside. In 9 inch skillet heat butter until hot and bubbly, add onion and garlic, and saute briefly, about 1 minute (DO NOT BROWN). Add mushrooms, salt, pepper, and cook stirring occasionally for 3 minutes. Mix flour and broth mix in hot water until dissolved, then mix into the pan with other ingredients. Add mustard and tomato paste and cook over medium heat stirring constantly until mixture is slightly thickened. Reduce heat, add sour cream and parsley, and stir to combine. Add steak (chicken) and cook until just heated through. Serve over hot noodles.

Tamales

Ingredients

• 5 lbs of meat
• 15 cups masa harina (5 lbs)
• 1 1/2 lbs lard
• 3 1/2 tsp baking powder
• 3 1/2 tsp salt
• 1 tsp cumin
• 1 tsp pepper
• 5 whole cloves
• 1-2 cloves of garlic
• 1/2 lb chili soaked in water

Mix all dry ingredients together. Add lard into dry ingredients. Add warm broth and mix well. Puree chili and water chili soaked in with small amount of dry masa harina to form a past. Shred meat and add pureed chili. Steam tamales for aproximately one hour or until done.