Bacon Wrapped Mashed Potato Stuffed Meatloaf

bacon-wrapped-mashed-potato-stuffed... found on Facebook from Tasty

Ingredients

for 8 servings

2 lb ground beef

1 cup onion, diced, sauteed

3 cloves garlic, minced, sauteed

1 ½ cups grated parmesan cheese, divided

2 eggs

1 cup panko breadcrumbs

2 teaspoons salt

1 ½ teaspoons pepper

2 teaspoons worcestershire sauce

½ cup milk

½ cup fresh parsley, finely chopped

GLAZE

1 ½ cups ketchup

½ cup brown sugar

2 teaspoons mustard powder

2 teaspoons onion powder

2 teaspoons paprika

¼ cup tomato paste

MASHED POTATOES

1 lb yukon gold potato, peeled, chopped, cooked

2 tablespoons butter

1 teaspoon salt

½ teaspoon pepper

1 cup milk

28 slices bacon, slices

Preparation

Preheat oven to 350˚F (180˚C).

In a large bowl, mix together beef, cooked onions and garlic, Parmesan, eggs, panko, salt, pepper, Worcestershire, milk and parsley. Set aside.

In another bowl, make the glaze by mixing ketchup, brown sugar, mustard powder, onion powder, paprika, and tomato paste. Reserve half of the glaze in a separate bowl for after the meatloaf is cooked. Set aside.

In a large bowl, mash cooked potatoes, butter, salt, pepper, milk and parmesan to desired consistency. Set aside.

Line a bundt pan with slices of bacon and use a pastry brush to spread a layer of glaze on the inside of the bacon.

Add ⅔ of the meat to the bottom of the bundt pan and spread up the sides and up the middle of the pan making a “bowl” for the mashed potatoes.

Add the mashed potatoes into the “bowl” and smooth out. Top the mashed potatoes with the remaining meat, smooth out, coat the top with the raw meat glaze, and fold the slices of bacon over the top of the meat. Cover with foil and bake for 1 hour, remove the foil after 30 minutes and carefully drain some of the fat before putting it back into the oven.

Place a cooling rack on top of the bundt pan and flip over onto a baking sheet. Remove the bundt pan and coat the meatloaf with the reserved glaze.

Broil on high for 3-5 minutes or until the glaze has caramelized.

Enjoy!

Philly Cheesesteak Stuffed Shells

Philly Cheesesteak Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells when they're done.

Yield 6 Servings

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Author Sabrina Snyder

Philly Cheesesteak Stuffed Shells made with ground beef, cheddar, bell peppers and onions with a creamy sauce to drizzle over the shells when they're done.

Ingredients

▢1 pound lean ground beef

▢2 tablespoons butter

▢1 small yellow onion diced

▢1 small green bell pepper diced

▢2 tablespoons ketchup

▢1  tablespoon Worcestershire sauce

▢1/2 teaspoon Kosher salt

▢1/2 teaspoon fresh ground black pepper

▢8 ounces cheddar cheese cut into small cubes (divided)

▢24 jumbo pasta shells cooked

▢1 tablespoon  cornstarch

▢1 cup milk (I used whole)

▢1  cup beef broth

Instructions

Preheat the oven to 350 degrees.

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.

Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.

Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers.

Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.

Add the beef back into the pan.

Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir.

Take it off the heat and scoop it into the pasta shells.

Top each shell with cubes of cheese (use half the cheese for this).

Using the same pan add the beef broth, milk and cornstarch and whisk before turning the heat back on.

Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened.

Pour about half the sauce around the shells.

Bake in the oven for 10 minutes to melt the cheese.

Serve with the remaining sauce.

Beef Sausage and Egg Muffin Cups

Found on Fox6 

Pre-plan your breakfast: Recipe for beef sausage and egg muffin cups

Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp with a recipe for beef sausage and egg muffin cups.

Some days it's hard to make time for the most important meal of the day. But pre-planning your breakfast may help save some time! Angela Horkan with the Wisconsin Beef Council joins FOX6 WakeUp with a recipe for beef sausage and egg muffin cups. 

INGREDIENTS:

1 recipe Basic Country Beef Breakfast Sausage (recipe follows)

1 can (4-1/2 ounces) chopped green chiles, undrained

1/2 cup shredded reduced-fat Monterey Jack cheese

5 large eggs

1/4 cup reduced-fat milk

1 to 2 teaspoons regular or chipotle hot pepper sauce

Toppings (optional):

Chopped green onion or chives, chopped tomato, salsa, or additional hot sauce

COOKING:

Preheat oven to 375°F. Coat 12-cup standard muffin pan with cooking spray. Prepare Basic Country Beef Breakfast Sausage.  Stir chiles and cheese into sausage mixture. Evenly divide mixture into prepared pan. Basic Country Beef Breakfast Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 to 1/2 teaspoon crushed red pepper in a large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Whisk eggs, milk and hot sauce, as desired, in medium bowl. Evenly divide egg mixture over sausage mixture in muffin cups.

Bake in 375°F oven 17 to 20 minutes or until egg mixture is set and just beginning to brown. Let stand 2 minutes. Loosen edges; remove from muffin pan. Season with salt and pepper and garnish with Toppings, as desired.

INGREDIENTS:

1 pound Ground Beef (93% lean or leaner)

2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 to 1/2 teaspoon crushed red pepper

COOKING:

Combine Ground Beef and seasonings in large bowl, mixing lightly but thoroughly.

To make patties, lightly shape sausage mixture into four 1/2-inch thick patties. Heat large nonstick skillet over medium heat until hot. Add patties; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

To prepare crumbles, heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Cook's Tip: Two to 2-1/2 cups fully cooked sausage crumbles can be frozen for 3 to 4 months. To use, heat a large nonstick skillet over medium heat until hot. Add frozen crumbles and cook 6 to 9 minutes or until crumbles reach 165°F, stirring occasionally.

Pepper Steak

Green Pepper Steak with tomatoes and onions, served over rice for a complete meal. This vibrant and flavorful pepper steak stir fry is easy enough for a weeknight, and good enough for company! Pepper steak is very easy to make!

Slice your steak very thin and marinate in a little soy sauce and granulated sugar while the other ingredients are prepped. Once quick fried, the steak is tender and flavorful with little crispy edges that I adore. Next, the peppers and onions are sautéed until crisp-tender before adding garlic and ginger to round out the flavors. Everything is coated in a simple but tasty umami sauce thickened with cornstarch.

Finally, ripe tomatoes are stirred in at the end just until warmed, but not cooked. Served over rice, this complete meal can be on the table in under an hour!

Ingredients:

2 tablespoons olive oil

1 boneless beef sirloin steak, 3/4-inch-thick (about 1 pound), cut into thin strips

2 medium green/red peppers, cut into 2-inch-long strips (about 3 cups)

1 medium onion, cut in half and sliced (about 1 cup)

2 cloves garlic, chopped

1 teaspoon dried oregano leaves, crushed

2 packets Swanson Flavor BoostConcentrated Beef Broth

1/4 cup water

Directions:

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.

Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.

Heat the remaining oil in the skillet over medium heat.

Add the peppers and onion and cook until the vegetables are tender, stirring occasionally.

Add the garlic and oregano to the skillet and cook and stir for 1 minute.

Return the beef to the skillet.

Stir in the concentrated broth and water and cook until the beef is cooked through.

GOULASH

GOULASH

Ingredients:

3/4 of a 1 pound box of elbow macaroni

3 cups of beef broth

1 large sweet onion (diced)

ground beef

1 can of petite diced tomatoes

1 can of stewed tomatoes

one small can of tomato sauce

pepper

pasta sauce

Italian seasoning

paprika

minced garlic

chopped basil

chili powder

soy sauce

Worcestershire sauce

1/2 tsp salt

How To Make It:

( cook 3/4 of a 1 pound box of elbow macaroni, drain and set aside)

Brown 2 lbs. of ground beef and drain.

When browning the meat add 1/2 tsp salt and 1 tsp. pepper, 1 large sweet onion (diced) 1 LG bell pepper (diced)

Add 1 can of petite diced tomatoes and 1 can of stewed tomatoes-both are 14.5 oz. cans and one small can of tomato sauce.

Then add a 24 oz. (can or jar) of pasta sauce.

Then add 1 tbsp. Italian seasoning, 1 tbsp. paprika, 2 tbsp. minced garlic, 1 tbsp. chopped basil, 1 tbsp. chili powder, 1 tbsp. soy sauce, 1 tbsp. Worcestershire sauce. Now… add 3 cups of beef broth. Then toss in 2 bay leaves.

(to be removed before eating) Mix all together.

Now add the 3/4 of a box of PRECOOKED elbow macaroni and Stir all together.

then simmer everything for about 15 to 20 minutes.

I then put it into my CrockPot on warm until we are ready to eat it to allow all of the flavors to continue to marinate.

NOTE: If it becomes to dry for your liking just add some more beef broth.

Healthier Homemade Crunchwrap Supreme

Healthier Homemade Crunchwrap Supreme

Ingredients:

Taco Meat: 

• 2 tablespoons extra virgin olive oil

• 1 pound ground chicken, beef, or turkey

• 1 yellow onion, chopped

• 2-3 teaspoons chipotle chili powder use to your taste

• 2 teaspoons smoked paprika

• 1 1/2 teaspoons ground cumin

• 1 teaspoon garlic powder

• 1/4-1/2 teaspoon crushed red pepper use to your taste

• 1/2 teaspoon dried oregano

• 1 teaspoon kosher salt

For Assembling: 

• 6 corn tortillas

• extra virgin olive oil, for drizzling

• 1/2 cups shredded sharp cheddar cheese

• 1/2 cup cubed Monterey Jack cheese

• 1 poblano or jalapeño pepper, seeded and finely chopped

• 6 large (burrito size) whole wheat or gluten-free tortillas

• 6 mini taco size whole wheat or gluten free tortillas

• 1/4 cup plain Greek yogurt

• 2 cups shredded romaine lettuce

• 1 cup cherry tomatoes, chopped

• fresh cilantro, limes, avocado, and hot sauce, for serving

Instructions:

• Preheat the oven to 400° F.

• In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground meat and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.

• Meanwhile, make the tostadas. Line the corn tortillas up on a sheet pan and rub lightly with olive oil. Transfer to the oven and bake 6 minutes. Flip, and bake another 4-5 minutes, until crisped. While warm, sprinkle with sea salt and lime zest or the "Doritos" seasoning blend (recipe in notes) for extra flavor.

• To assemble, warm a large tortilla for 20 seconds in the microwave, then brush with water to dampen. Lay flat on a surface. In the center, layer the meat, a sprinkle of cheddar, a few cubes of Monterey Jack, and a sprinkle of peppers. Add 1 tostada on top, spread with yogurt, hot sauce, lettuce, tomatoes, and cilantro. Place 1 small tortilla on top, brush with water, then fold the edges of the large tortilla in, pressing to seal (see above photos). Repeat with the remaining wraps.

• Heat a drizzle of olive oil in a skillet, add 1 crunchwrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with any amount of desired toppings, avocado, hot sauce, yogurt, cilantro, salsa, whatever you love!

Italian Parmesan Style Meatloaf

 Italian Parmesan Style Meatloaf

Found https://www.whatscookinitalianstylecuisine.com/2011/01/italian-parmesan-style-meatloaf.html

 

Yield: 6

Author: Claudia Lamascolo

PREP TIME: 15 MIN

COOK TIME: 1 HOUR

TOTAL TIME: 1 H & 15 M

This Italian Parmesan meatloaf meal is smothered in delicious tomato sauce and melted provolone cheese, plus it's great in sandwiches!

INGREDIENTS

1/4 cup plus 2 tablespoons extra-virgin olive oil 

4 teaspoons (about 6 cloves) chopped garlic 

2 green peppers, seeded diced in small pieces

1/2 cup chopped basil leaves 

2 tablespoons chopped parsley leaves

 4 eggs 

1 teaspoon salt 

1/2 teaspoon black pepper

 2 cups grated Parmesan 

1 1/2 cups breadcrumbs 

3 pounds ground beef 

2  tablespoons Worcestershire sauce

 2  tablespoons balsamic vinegar 

2  cups marinara sauce

Optional: 4 thick slices of provolone cheese or mozzarella

INSTRUCTIONS

Preheat oven to 350  degrees.

In a medium saucepan heat  1/4 cup of the olive oil and add the garlic. 

Saute 1 minute and then add the peppers and saute around 5 more minutes.

In a small bowl add basil parsley, eggs then salt and pepper. 

Stir the cheese and breadcrumbs in a large bowl and mix together then add the meat, herbs, eggs, Worcestershire sauce, vinegar, and remaining 2 tablespoons of oil.

Make sure this is well combined then shape it into a loaf casserole pan that greased or lined with foil or parchment paper.

Top with marinara and sprinkle parmesan cheese on top.

I also like to add basil on top after it's cooked.

Bake for at least 1 hour, we like it crispy on top.

Top the meatloaf with more sauce and optional provolone cheese or mozzarella just until melted.

Hanky Panky

INGREDIENTS

1 lb ground beef

1 lb hot pork sausage

1 small onion, finely diced

1 (16 ounce) package Velveeta cheese

cayenne pepper

red pepper flakes

1 loaf sliced rye cocktail bread

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DIRECTIONS

brown hamburger, sausage and onion.

Add Velveeta cheese until melted, sprinkle cayenne pepper and pepper flakes to taste.

Let cool completely.

Mound onto cocktail rye slices and bake at 350 for 10-12 minutes or until bubbly. 

SLOW COOKER BEEF STEW

 SLOW COOKER BEEF STEW

Perfectly tender beef & veggies get all cozy in my slow cooker beef stew recipe! Set it and forget it with this crockpot meal perfect for cold weather!

PREP TIME 10 mins

COOK TIME 20 mins

TOTAL TIME 30 mins

SERVINGS: 6 servings 

AUTHOR: Kathleen

INGREDIENTS

1/4 cup all-purpose flour

2 1/2 pounds boneless beef chuck roast trimmed and cut Into 1-inch cube

2 tablespoons vegetable oil

1 1/2 cups to 2 1/2 cups water

2 large beef bouillon cubes

1 (10 3/ -ounces) can condensed tomato soup, undiluted

3 teaspoons Italian seasoning

2 bay leaves

1/2 teaspoon black pepper

2 medium onions sliced

2 large Russet potatoes peeled and cut into 1 1/2 inch pieces

3 medium carrots cut into 1-inch pieces3 medium carrots cut into 1-inch pieces

2 stalks celery cut into 1-inch pieces2 stalks celery cut into 1-inch pieces

8 ounces whole mushrooms trimmed8 ounces whole mushrooms trimmed

3/4 cup frozen peas thawed3/4 cup frozen peas thawed

INSTRUCTIONS

Pour flour into a 1-gallon Ziplock bag.  Add meat, in batches, and shake to evenly coat all pieces.

Add oil to a large skillet and heat. When the oil is hot, brown meat in batches without crowding it. Transfer meat, when it's browned, directly to crockpot. Add 1 1/2 cups water and bouillon cubes to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add tomato soup, Italian seasonings, bay leaves, and black pepper and stir to combine. Pour into the crockpot over beef. Add the onions, potatoes, carrots, celery, and mushrooms.

Cover and cook on low for 8 hours or until the beef and veggies are tender. If needed, add more water.  Add the thawed peas the last 20-30 minutes of cooking. Discard bay leaves and serve.

Skillet Garlic Butter Herb Steak and Potatoes

 Skillet Garlic Butter Herb Steak and Potatoes is pan-seared and cooked to perfection and topped with a garlic herb butter compound. This is the best steak that I have ever had!! 

My youngest son is such a steak and potatoes guy. He won’t eat anything else but I can count on him to eat a good steak. He actually was in the kitchen with me helping me make this recipe. He loves to cook with me. He even told me to make sure to “sear the steak”, and to give the potatoes a slightly “charred” edge. With his help, we were able to create one of the best steaks that you will ever eat!

You start by cooking the potatoes in a delicious garlic herb butter. It really brings amazing flavor to these potatoes. Garlic herb butter potatoes? My heaven.

How to cook the perfect skillet steak

Let the steak sit at room temperature for 30 minutes. Season the steak generously on each side with salt and pepper. In a cast-iron skillet with 1 Tablespoon of oil over high heat add the steaks to the pan and sear each side 3 minutes or until brown.

Reduce heat to medium-low. Cook the steak to desired doneness. Rare = 125 degrees, Medium Rare = 135 degrees, Medium = 145 degrees, Medium Well = 150 degrees and Well Done = 160 degrees. Some say to flip only once while cooking, I like to flip mine a few times.

Right before serving the steak slather the butter compound on top and let it melt into the tender steak. This gives it a nice finishing touch and adds such great flavor.

 

Skillet Garlic Butter Herb Steak and Potatoes in a skillet.

I used to like my steak well done but now I like my steak more medium or medium-well. It just seems more tender and melts in your mouth this way. So I cook the steak to about 145 degrees. The best part about this steak is the garlic butter herb compound that you slather on the steak right at the end. It just melts into the steak and gives it such incredible flavor.

This skillet steak is easily the best steak that I have had. Cooked to tender and juicy perfection and the butter garlic herb flavor is unreal! Your family will love this skillet meal.

PREP TIME 5 MINUTES

COOK TIME 20 MINUTES

TOTAL TIME 25 MINUTES

AUTHOR ALYSSA RIVERS

SERVINGS 4

 Print  Review

Skillet Garlic Butter Herb Steak and Potatoes is pan-seared and cooked to perfection and topped with a garlic herb butter compound.  This is the best steak that I have ever had!! 

Ingredients

1 tablespoon olive oil

1 tablespoon butter

1 pound yukon gold potatoes sliced about 1/2 inch in thickness

3 garlic cloves minced

1 teaspoon thyme chopped

1 teaspoon rosemary chopped

1 teaspoon oregano chopped

2 lean New York Steak strip steaks

salt and pepper

Garlic Butter Compound:

1/4 cup softened butter

3 garlic cloves minced

1 teaspoon thyme chopped

1 teaspoon rosemary chopped

1 teaspoon oregano chopped

Instructions

In a large cast-iron skillet over medium-high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook an additional 3 minutes or until fork-tender. Remove and set on a plate.

Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to desired doneness. Mine took about 10 minutes flipping 3 times to get a medium-well.

Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks.

Nutrition Facts

Calories 469 Calories from Fat 306

% Daily Value*

Fat 34g 52%

Saturated Fat 17g85%

Cholesterol 107mg36%

Sodium 198mg8%

Potassium 789mg23%

Carbohydrates 17g6%

Fiber 3g12%

Sugar 1g1%

Protein 26g52%

Vitamin A 506IU10%

Vitamin C 16mg19%

Calcium 69mg7%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

SAUCY TERIYAKI MEATBALLS

Saucy Teriyaki Meatballs are bursting with flavor in an easy recipe that comes together with just a few ingredients. The whole family is going to love 'em. Simple recipe, awesome meatballs!

PREP TIME: 20 MINS  COOK TIME: 10 MINS  TOTAL TIME: 30 MINS

INGREDIENTS

Meatball Ingredients

1 pound lean ground beef (I used 88%)

1 pound ground pork

1 cup Panko breadcrumbs

1/2 cup Soy Vay® Veri Veri Teriyaki Marinade

3 scallions, thinly sliced (about 1/4 cup)

2 large eggs, lightly beaten

Sauce Ingredients

1/2 cup Soy Vay® Veri Teriyaki Marinade

6 ounces pineapple juice

1 tablespoon cornstarch

Optional: sesame seeds and additional scallions for garnish

Mediavine

INSTRUCTIONS

Preheat oven to 400°F. Prepare a baking sheet by lining with parchment paper.

In a large mixing bowl, combine all meatball ingredients. Mix well, do not over mix or you will have tough meatballs.

Using a 1 tablespoon scoop, portion out meat and place on baking sheet.  After all meatballs have been scooped onto tray, roll into balls.

Bake for 10-12 minutes, until light golden brown and cooked through.

Meanwhile in a 10" skillet warm teriyaki sauce over medium heat. Combine pineapple juice and cornstarch in a resealable container. Cover and shake to combine. Add juice mixture to sauce. Whisk to combine. Cook on medium heat until sauce begins to thicken. 

Remove meatballs from oven and transfer to skillet. Toss meatballs in sauce. Serve and enjoy.

DONNA'S NOTES

If you lightly wet your hands the meatballs will form better and crack less.

These meatballs are amazingly flavorful without the sauce. If you are cutting back feel free to serve without the sauce. I have really enjoyed the meatballs without the sauce in veggie wraps.

SERVING SUGGESTIONS: Can be served as an appetizer or over rice or veggies for dinner.

https://www.theslowroasteditalian.com/2016/05/saucy-teriyaki-meatballs-recipe.html

Meatball Stroganoff

Meatball Stroganoff is delicious, hearty, and rich comfort food! A unique spin on the already popular Stroganoff dish

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

 Yield: 4 Servings

INGREDIENTS

MEATBALLS:

450 g Lean Ground Beef, ( 1 pound )

1 cup Fresh Bread Crumbs

1 Onion, finely chopped

2 t Fresh Garlic, crushed

1 Egg, lightly beaten

1/8 t Salt

1 TB Thick Soy Sauce

2 TB Vegetable Oil

SAUCE:

1 1/2 Onions, thinly sliced

250 g Mushrooms, brown or white button, sliced ( 8 oz )

3 TB Cornflour, (Cornstarch)

1 cup Beef Stock

1/2 cup Sour Cream

1 TB Thick Soy Sauce

1 TB Parsley, chopped (to garnish)

INSTRUCTIONS

Combine the Beef, Bread Crumbs, Onion, Garlic, Egg, Salt and Soy Sauce in a medium mixing bowl – form 16 – 20 meatballs

Heat the Oil in a large skillet – fry the meatballs over low heat until just brown – carefully remove meatballs from skillet and keep aside

SAUCE:

Using the same skillet  – saute the Onions and Mushrooms until soft – sprinkle over the Cornflour and stir – add the Beef Stock and let simmer until thickened

Once the sauce has thickened, stir in the Sour Cream and Soy Sauce – stir to mix

Add back the Meatballs and simmer over low heat until the meatballs are done (cover skillet partially)

NUTRITION INFORMATION

Yield

4 Servings

Serving Size1

Amount Per Serving

Calories 558

Total Fat 29g

Saturated Fat 10g

Trans Fat 1g

Unsaturated Fat 15g

Cholesterol 164mg

Sodium 952mg

Greek Meatballs

 Greek Meatballs

Prep Time 20 mins

Cook Time 50 mins

Total Time 1 hr 10 mins

 

Greek-Style Meatballs scattered with Feta in a rich Tomato-Beef sauce

Servings: 4 Servings

Author: Linda Nortje

Ingredients

450 g Lean Ground Beef ( 1 pound )

1 cup Fresh Breadcrumbs

1-2 Carrots grated (see NOTE above recipe)

1 1/2 t Ground Coriander

1/2 t Ground Cinnamon

1 t Dried Thyme

1 Egg

Salt and Pepper to taste

3 TB Tomato Paste

2 cups Beef Stock

1/2 cup Feta Cheese crumbled

Fresh Parsley to garnish

Instructions

Preheat the oven to 220 deg C (440 deg F) – spray a large enough oven dish with cooking oil

Combine the Ground Beef, Breadcrumbs, Carrots, Coriander, Cinnamon, Thyme, and Egg – season to taste with Salt and Pepper – roll into golf ball-sized meatballs (or half the size) – arrange in a single layer in the prepared oven dish

Mix Tomato Paste and Beef Stock – pour over the Meatballs – Bake 20 minutes, uncovered – turn the Meatballs and bake a further 25 – 30 minutes (golf ball sizes – smaller will be quicker) or until cooked through

Sprinkle over the Feta Cheese and Parsley

Margarita Beef with Orange Salsa

Do you like margaritas, salsa and steak? Angela Horkan from the Wisconsin Beef Council joins FOX6 WakeUp to share a recipe for margarita beef with orange salsa.

INGREDIENTS:
1 beef Top Round Steak,
1 inch thick (about 1-3/4 pounds)

Marinade:
2/3 cup frozen orange juice concentrate, defrosted
1/2 cup tequila
1/3 cup fresh lime juice
2 tablespoons minced fresh ginger
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper

Orange Salsa:
2 oranges, peeled, diced
1 small red onion, chopped
1 jalapeno pepper, seeded, minced
1/4 cup chopped fresh cilantro (never in my food)
2 to 3 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves

COOKING:
Combine marinade ingredients in medium bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

To make Orange Salsa: Combine all salsa ingredients in non-metallic bowl. Cover and refrigerate at least 1 hour. Remove steak; discard marinade. Pat steak dry with paper towel. Place steak on grid over medium, ash-covered coals.

Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, 10 to 11 minutes) for medium rare (145°F) doneness, turning occasionally. Do not overcook. Carve into thin slices. Serve with orange salsa.

Instant Pot Best Ever Beef Stroganoff

Found https://pressureluckcooking.com/recipe/instant-pot-beef-stroganoff/

NOTE: I saute everything outside of the Instant Pot to avoid Burn Notice

12 oz package of wide ribbon-like egg noodles, boiled separately according to package (I find using half the package is enough but feel free to use it all)

1.5-2 lbs of beef stew meat/chuck cubes OR chuck roast cut into cubes (NOT to be confused with cubed steak – AVOID that for this recipe. Make sure the cut you use is as marbled as possible with some fat on it as this will make for the most tender meat.

NOTE: Kosher salt, a few generous shakes for seasoning the meat
Black pepper, a few generous shakes for seasoning the meat
3 tbsp of olive oil
2 tbsp of salted butter
1 large yellow onion, diced
16 oz of Baby Bella mushrooms, sliced (you can use 8 oz instead if you want less mushrooms but I prefer it loaded with them)
1 tbsp of crushed garlic
1/4 cup of a dry white wine (like a Chardonnay or you can use white cooking wine too)
1 tbsp of dijon mustard (like Grey Poupon – and don’t worry, for if you hate mustard, you won’t taste it. It simply brings out more flavor in the sauce once combined with the other ingredients)
1 tsp of seasoned salt
1.5 cups of beef broth (I use 2 tsp of Beef Better Than Bouillon + 1.5 cups of water)
1 tsp of dried thyme
2 tbsp of cornstarch + 2 tbsp of water
1 packet of dry onion dip/soup mix (like the kind you’d use for dips – Maybe Onion Mushroom
1 cup (8 oz) of sour cream
5.2 oz of Boursin Garlic and Herb (SECRET INGREDIENT! If you can’t find the Boursin which is usually located in the deli section of your supermarket near the fancy cheeses and cured meats, use 5 oz of a brick of cream cheese )

 This makes PLENTY of the most amazingly flavorful Stroganoff sauce you’ll have. So feel free to double the meat if you want even more!

 It’s important to cook the noodles separately on the stove and not add them directly into the pot while pressure cooking or the noodles will absorb too much of the liquid, expand and will become mushy. Cook the egg noodles on the stovetop according to package instructions while the meat’s cooking and strain and set aside

(Note: you can also do this during Step 7 while the Stroganoff is pressure cooking, but just make sure you do it separately on the stove and don’t add the noodles directly into the pot while pressure cooking or they will absorb too much of the liquid and will become mushy)

Season the meat with the kosher salt and pepper (about 1-2 tsp of each should be fine) and rub it in well
Add the olive oil and butter to the Instant Pot and hit “Sauté” and adjust so it’s on the “More” or “High” setting. After about 3 minutes (and once the butter’s melted and oil’s bubbling), add in the meat and sear on all sides so it’s lightly browned (about 2-3 minutes total; the meat shouldn’t be fully cooked at all).
Remove the meat with a slotted spoon and set aside in a bowl for the time being Now, add the onion to the pot with the already heated oil and butter and let cook for 2 minutes and then add the mushrooms and let cook for 3 minutes more.
 Then, add in the garlic and cook for another minute
Next, add in the white wine and stir for a minute followed by the dijon mustard and seasoned salt, stir well and deglaze (scrape) the bottom of the pot so nothing’s stuck to it
Lastly, add in the beef broth and thyme and stir well followed by adding back in the browned beef Secure the lid, hit the “Keep Warm/Cancel” button followed by the “Manual” or “Pressure Cook” button High Pressure for 7 minutes for firmer meat and 12 minutes for more tender meat.
Do a quick release when done OR allow a 10 minute natural release (meaning you do nothing for 10 minutes when done and the timer count up to either “00:10” or “L0:10”) followed by a quick release if you wish it to be more tender – this goes for either cooking time you choose
When the lid comes off, hit the “Keep Warm/Cancel” button and then hit “Sauté” again and adjust so it’s on the “More” or “High” setting. Bring the pot to a bubble and add in the cornstarch slurry and stir immediately.
Then, add in the onion mix packet and let bubble for a minute and then turn the pot to “Keep Warm” so that the bubbles die down
Once the bubbles have mostly subsided, add in the sour cream and Boursin.
Stir well until they are both totally melded into the sauce and it will be ready!
 Place some noodles in individual bowls and then follow with some the beef and plenty of sauce Enjoy!

INSTANT POT TERIYAKI BEEF

Found https://goodnessgraciousglutenfree.com/2019/01/instant-pot-teriyaki-beef/

Ingredients
2 pounds of sliced beef, pork or chicken. I used a strip roast that I cut into thin slices. 
1 cup of water 5 TBSP of packed brown sugar.
 Or less- I like mine less sweet but my family likes it sweeter. So the decision is yours 🙂
1 Large garlic clove minced.
1/2 tsp grated ginger or powdered ginger.
2 tsp honey.
2 TBSP cornstarch.
1/4 cup water.

1 cup of water and
1 cup or rice if you want to make it in the ceramic pot. As well as any veggies you would like to add.

DO not add the cornstarch and 1/4 cup of water in the beginning when you put the ingredients into the pressure cooker on saute. You are going to make a slurry to thicken the sauce with them. A slurry is a mixture of a thickener like cornstarch or flour and a liquid like water that gets whisked together and added to thicken a dish.

Directions:

NOTE: I hate the saute selection except to thicken at the end. I use a stovetop pan for browning.

Turn your pressure cooker or instant pot on to saute mode. This allows you to bring the liquid to a boil and make your sauce. I love this setting for browning or precooking meat in the Instant Pot.

 Add all of the ingredients except the 1/4 cup of water and 2 TBSP of cornstarch.

Whisk it all together. Continue to stir occasionally until the temperature comes up and it is getting thick. Once it is thick, turn the pot off.

Add your meat and give it a stir to coat the meat in the sauce. If you want to add veggies you can do it now.

 If you want to make rice in the ceramic cooker, put the stand into the meat.

Add 1 cup of rice and 1 cup of water into the ceramic cooker and put the silicon lid on top. Put it in the metal lifting rack. Place into the pressure cooker. Put the lid on and turn it on to manual pressure mode.

Set the time for 20 minutes. Make sure it pressurized correctly and then wait for your food to be done.

French Onion Pot Roast

Found at Cooktop Cove:
https://cooktopcove.com/2018/04/23/how-to-make-french-onion-pot-roast/
How to make French onion pot roast By Kate Elliott
Pot roast is a quintessential Sunday night dinner. That doesn't mean, however, that Sunday nights have to be boring, with the same cut of meat served in the same way over and over again. Many people don't realize that pot roast can be customized, too. Different flavors can be added to the roast and to the pan to make it something completely different. That's just what happens in the recipe below.

For this French onion pot roast, onions are first slowly caramelized to get that true, deep, French onion taste. Sherry is added, just as it is to French onion soup, with a couple of sprigs of thyme. The roast gets added back to the dish, and it cooks slowly in the oven as you enjoy a Sunday afternoon nap. If you want to make it even more like French onion soup, you can put the potatoes under the broiler with just a little bit of cheese on top, but it's delicious served as is.

FRENCH ONION POT ROAST
1 chuck roast, 3 to 4 pounds
3 tablespoons flour
4 tablespoons olive oil, divided
2 onions, sliced thinly
3 cloves garlic, minced
1/2 cup sherry
3 cups beef broth
1 tablespoon Worcestershire sauce
2 pounds red potatoes, quartered
3 sprigs of thyme, left whole
Salt
Ground black pepper

Preheat oven to 300 degrees F. Pat roast dry with paper towels.
Preheat a large Dutch oven or other large oven-proof pot over medium-high heat.
Add 2 tablespoons of oil and, when hot, add roast and season generously with salt and pepper.
Dust the roast with flour.
Sear the roast on all sides until it becomes nice and brown and starts to develop a crust.
Remove from pot and set aside on a plate.
Reduce heat under pot to medium low.
Add 2 more tablespoons of olive oil to the pot and add onions.
Stir them regularly and continue to cook for up to 30 minutes, until they start softening and becoming golden brown.
Add garlic and sauté for another 2 minutes.
Increase heat in pan to medium high and add the sherry.
Allow it to come to a boil and scrape up any browned bits from the bottom of the pan as it does.
Add the beef broth and Worcestershire sauce and season lightly with salt and pepper.
Add the roast back into the pan and place potatoes all around it.
Add the thyme sprigs, snuggling it into potatoes and in the liquid.
Bring everything to a simmer.
Cover the Dutch oven with a lid or foil and place in the oven for 3 hours, or until beef can be easily shredded with a fork.
When ready to serve, slice or shred beef and serve on a large platter with potatoes and onions, pouring some of the juice over the top.

How To Make Instant Pot Mini Meatloaf

How To Make Instant Pot Mini Meatloaf

Here is how to make these delicious mini meat loafs.
 1. Mix together ground beef, eggs, grated onions and a pinch of Rotisserie Chicken Rub in a mixing bowl. While it is called chicken rub, it is great with beef as well! The chicken rub contains garlic powder, onion powder, salt and pepper, and it adds a really nice flavor to the meatloaf. You can use just salt and pepper instead, if you like.

2. Spray the Silicone Egg Bites Molds with some oil, and then fill them up with the mix. Meatloaf in silicone molds

3. Cook them in the Instant Pot on a Instant Pot Trivet.

4. Carefully remove the mini meatloaves in the molds from the Instant Pot. Make sure that they are cooked, let them cool. Then, remove them from the molds.

You can serve as they are, and they will be amazing! Or, you can take them to a whole new level by putting some ketchup on the top, and then broiling them for a few minutes.

 Wondering what to serve with delicious Instant Pot mini meatloaves? The best comfort food dinner is serving them with mashed potatoes and a salad

PAULA DEEN MEATLOAF RECIPE

Found https://delishcooks.com/paula-deen-meatloaf-recipe/

Serves: 4

INGREDIENTS
1 pound lean ground beef
1¼ teaspoons salt
¼ teaspoon ground black pepper
½ cup chopped onion
½ cup chopped bell pepper
1 large egg
1 cup diced canned tomatoes with their juice
½ cup quick cooking oats

Topping Ingredients
⅓ cup ketchup
2 tablespoons brown sugar
1 tablespoon yellow mustard

 INSTRUCTIONS
Place a rack in the center of the oven and preheat the oven to 375 F. In a large bowl mix together all meatloaf ingredients well. Place the mixture into a 9×13-inch glass or ceramic baking dish and shape into a loaf. Mix together the topping ingredients and spread over the loaf. Bake until done, about 1 hour. Remove from the oven and let rest for 10 minutes before slicing.

Nutritional Estimates Per Serving (1/4th): 15.9 g fat, 20.2 g carbs, 2.2 g fiber, 36.3 g protein and 9* WW SP.

Instant Pot Best Mississippi Pot Roast

Found https://pressureluckcooking.com/recipe/instant-pot-mississippi-pot-roast/

Ingredients
(NOTE: This makes a lot of amazing gravy and is more geared toward roasts from 5-8lbs with plenty leftover for rice and/or egg noodles. If you use 3-4 lbs of roast, halve everything but the oil, onion and peperoncini juice)
1/4 cup of vegetable or canola oil
3-8 lbs of chuck roast, sliced into even cuts of about 2 lbs each Get a nice, marbled cut with visible, thick fat strands for the best experience!
Also 3-4 lbs will feed about 4-6 people where 4-8 lbs will feed closer to about 8-10 people)
1 very large (or 2 medium/small) yellow or Spanish onion, diced
2 tbsp of crushed garlic
16 oz jar of peperoncini or banana peppers, with 1/2 cup of the juice reserved (NOTE: if you fear spicy food, this won’t actually make the dish spicy once it’s cooked. The spice magically transforms into a rich flavor for the gravy – so make sure you add this!)
1.5 cups of beef broth (I used 2 tsp of Beef Better Than Bouillon + 1.5 cups of water)
2 tbsp of light or dark brown sugar
2 packets of Ranch Dip mix (1 oz each) 
2 packets of Au Jus or Beef Gravy mix (1 oz each)
4 tbsp (1/2 stick) of salted butter

The Gravy
6 tbsp (3/4 stick) of salted butter, semi-melted/very softened (place in microwave for 10-15 seconds if you wish)
 1/3 cup of all-purpose flour
*Optional: 1/4 tsp of Zatarain’s concentrated Crab and Shrimp Boil (only add if you want it a bit spicy and a little goes a LONG way. If you want more, taste the finished gravy first and then add a drop more)

Egg noodles, wild rice (optional) and/or Garlic Mashed Potatoes, prepared separately
If you filled your pot to the brim with about 8-9 lbs of meat (this will fit in the 6qt by the way), when you do the quick release, it may gush some of the sauce out. If that happens, either toss a dish rag over it OR allow a full natural release to avoid any mess. As mentioned, this makes a lot of amazing gravy and is more geared toward roasts from 5-9 lbs (will feed closer to 8-10) with plenty leftover for rice and/or egg noodles. If you use 3-4 lbs of roast (can easily feed 4-6), halve everything but the oil, onion and peperoncini juice. Use any leftover gravy over egg noodles or rice.

It freezes well too! Costco has excellent cuts of chuck/pot roast. Get a nice, marbled cut with visible fat strands! Definitely make this with my creamy Garlic Mashed Potatoes!


 Add the oil to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High” setting. After about 3 minutes of heating up, sear each side of the roast for about 2-3 minutes on each side in batches. (NOTE: Make sure you move the roast around for a few moments as soon as it touches the oil as it will want to stick to the bottom of the pot. This will prevent that from happening.) Once done searing, remove the roast to a plate keeping the oil in the pot

Add in the onion and constantly stir it around so it is coated in the oil for about 3 minutes. As you constantly and aggressively stir the onion around, it will release water while cooking and will deglaze (clear up) the bottom of the pot from any meat that was stuck on it. We want the bottom of the pot to be pretty much clear so that we have no issues when pressure cooking. (NOTE: Since the Instant Pot only allows you to sauté in 30 minute increments, you may need to hit the “Sauté” button again if you sautéed a lot of roast)

Once the bottom of the pot is cleared and the onion’s are lightly translucent, add in the garlic and cook for another minute

Now, add in the peperoncinis (I like to remove the stems before adding and reserve a few for garnish at the end) and their juice, broth, ranch dip mix, au jus/gravy mix and brown sugar.

Mix well Add back in all the seared roast and pile on top of each other. Top with the butter, secure the lid and hit “Keep Warm/Cancel” and then “Manual” or “Pressure Cook” for 65 minutes (regardless of how much roast you have in there).

 When done, allow a natural release for 15 minutes (meaning you do nothing for 15 minutes) followed by a quick release. (NOTE: If you filled your pot to the brim with about 8-9 lbs of meat, when you do the quick release, it may gush some of the sauce out. If that happens, either toss a dish rag over it OR allow a full natural release to avoid any mess.) When the lid comes off, transfer the roast to a serving dish (it will be VERY tender!).

Hit hit “Keep Warm/Cancel” and then hit “Sauté” and adjust so it’s on the “More” or “High” setting As the sauce is coming to a bubble, mix together the Gravy Potion which is the softened/lightly melted butter and the flour (and Zatarain’s but only if you want it a bit spicy). Once the sauce is bubbling, whisk in the Gravy Potion and allow to bubble for a minute before turning the pot off. The sauce will have thickened into the perfect gravy consistency.

 Pour the gravy over the roast and, if desired, add a few of the reserved, uncooked peperoncini for garnish and for some spice as these will still have a kick unlike the cooked ones.

Enjoy over some wild rice, egg noodles or especially my amazing Garlic Mashed Potatoes!