Recipes tagged with « Beef »
Cheesy Beef Pasta Skillet
Ground beef browned with onions builds the base. Garlic's aroma signals the shift before adding a savory mix—brown gravy powder swapped with mushroom soup, water reduced slightly. Fresh herbs swapped for dried, pasta stirred in dry, cooked covered till tender. Sharp cheddar melted last, creamy finish. A humble one-pan meal balancing meat, starch, cheese. Flexible. Fix dry pasta with splash water; heavy soup can stand in for mushroom. Watch texture not time. Quick enough, satisfying, practical.
Spicy Honey Smash Burgers
Frozen beef patties seared to juice-release stage then flipped to finish cooking. Cheese slid on, steamed under cover until melted. Layers of crisp romaine, sweet-spicy honey drizzle swapped to smoked chili honey, chipotle mayo swapped for garlic aioli, and fiery harissa spread add punch and depth. Quick prep, 4 patties, mid-heat timing shifts. Visual cues and sizzle sounds dictate progress. Rest burgers off heat to reabsorb juices before assembly. Buns lightly toasted with butter optional. Practical swaps and timing insights included.
Beef Stroganoff Twist
A beef stroganoff variant with altered flour and broth amounts. Uses white wine instead of sherry and swaps Greek yogurt for sour cream. Adds green beans for texture and nutty depth. Cooking times tweaked slightly. Techniques explained for searing, deglazing, and thickening. Practical tips on substitutions and salvaging sauces. Sensory cues included to know when mushrooms are ready, beef is browned, sauce consistency is right. A down-to-earth approach with kitchen notes on handling flour lumps, maintaining heat, and maximizing flavor. Serves six, a good balance of umami, creaminess, and freshness.
Bold Zesty Skirt Steak
Marinate 2-2.5 pounds beef skirt steak in a blend of reduced soy sauce, avocado oil, red wine vinegar, and a hint of Dijon mustard plus maple syrup for sweetness. Garlic and black pepper add sharpness while kosher salt enhances meat flavor. Marinate 2.5-4 hours refrigerated. Discard excess liquid. Grill or pan-sear until deep crust forms. Rest 4-6 minutes before slicing thinly across fibers. Texture juicy, slightly chewy. Layers of tang, umami, subtle sweetness, and bite. Replace Worcestershire with fish sauce or anchovy paste for complexity. Swap honey with maple or agave. Watch cooking cues: sizzling, caramelization, firm but springy touch. Avoid overcooking–dry ends bitter. Quick, bold, approachable. Reasoned tweaks from experience make each bite count.
Oven-Baked Beef Patties
Ground beef shaped into thick patties, baked on a raised rack to drain fat and build crust. Mixed with mayo and Worcestershire for moisture and umami. Seasoned with salt, smoked paprika, onion granules, and cracked pepper to punch up flavor. Cheese added near end to melt without drying out the meat. Finished once internal temp hits 160 Fahrenheit for safety and texture. Six servings, moderate fat, protein-packed. Simple, hands-off cooking with an eye on technique and texture.
Tex-Mex Meatloaf Twist
Ground beef blended with cream instead of milk for a richer texture, mixed with eggs, taco seasoning, sautéed bell peppers replacing onion, and fire-roasted diced tomatoes in place of green chiles. Crushed tortilla chips add crunch. Cheddar and Monterey Jack cheeses combine for melting and flavor. Salsa swapped for chipotle in adobo for smoky heat, split in two parts for layering. Baked at 410°F for around 1 hour 25 minutes plus five minutes melted cheese finish. Center must hit 160°F—no guessing. Balanced protein and spice, moderate sodium and fats make for hearty slices with a kick.
Flank Steak Cobb Salad with Avocado Dressing
Flank steak seared in cast iron pan, cooked medium-rare with butter basting. Salad components layered for contrast: ripe tomatoes, crisp onions, hard-boiled eggs, blue cheese crumbles, pine nuts, and peppery greens. Creamy avocado-based dressing thinned with water for pourable consistency. Substitutes: skirt steak or hanger steak for flank; feta or goat cheese in place of blue cheese. Onion swap: shallots or scallions. Timing based on color and texture cues not strict minutes. Rest steak before slicing against grain for tender bites. Salad assembled last moment, dressing drizzled to preserve freshness and texture.
Country Spag It Up
Noodles bathed in a herby, cheesy sauce baked then topped with rich seasoned beef ragout. Alfredo swapped for tangy cream cheese blend. Fresh thyme and basil introduced. Baking deepens the meld of dairy and herbs, ground beef brown and simmered with marinara pulls it all together. Comfort food with texture contrast. Moist noodles hold sauce but stay firm enough to slice. Parmesan optional but adds sharp salt pop. Simple pantry staples with a twist for depth.
Hearty Cabbage Roll Bake
Ground beef browned with onions and garlic, spices layered in for depth. Minute rice cooked in beef broth with butter, tossed with simmered tomato sauce mixture. Cabbage briefly sautéed in olive oil and butter, then folded into meat-rice blend. Cheese tops the casserole before tented baking. A riff on classic cabbage rolls, done easy and infused with Worcestershire for umami punch.
Twisted Stuffed Peppers
Ground beef browned and mixed with sautéed shallot and minced garlic, combined with jasmine rice, a splash of balsamic vinegar instead of Worcestershire, and a touch of tomato paste replacing ketchup. Bell peppers hollowed and filled with a cheesy beef-rice blend. Baked until tender with a final broil to melt cheese on top. Garnished with fresh basil instead of parsley. Cooking guided by visual and aroma cues rather than strict times. Substitutions and pro tips throughout for handling common issues like soggy peppers or dry meat.
Beef Tartare with Roasted Bone Marrow
Diced beef sirloin mixed with mayo and chives, topped with hot roasted marrow from beef bones. Served with thin crispy fried potato sticks tossed in olive oil and sprinkled with grated aged sheep cheese. No gluten or nuts. Uses bone marrow for richness, and a sharp sheep cheese twist. Technique emphasizes keeping beef cold and marrow warm. Potato julienne rinsed and soaked before frying for crispness. Practical tips on handling marrow, controlling oil heat, and balancing textures.
Spiced Beef Skewers
Sirlion beef cubes marinated in a zesty mix of citrus, spices, fresh herbs, and honey. Seared over high heat charcoal or grill pan. Paired with colorful bell pepper chunks. Simple protein craving hit fast. No nuts dairy eggs. Subtle heat from cayenne replaces clove. Coriander swap for cumin adds sharp earthiness. Citrus lime bright, balanced by honey’s caramel notes. Quick char with gentle turning signals doneness. Resting post-cook locks juices. Flexible marinade time if rushed. Gives about 4 servings.
Mediterranean Beef Skewers
Beef cubes marinated with za’atar and cumin replace original spices. Added red onion chunks and mushrooms for earthiness. Peppers and zucchini kept but quantity altered. Skewers grilled medium-rare with visual doneness cues over rigid times. Served with store-bought babaganoush instead of hummus and a wedge of lime. No sumac or coriander, shifted flavor profile but retained citrus brightness. Efficient prep and marinade overnight for tender beef. Vegetable texture contrast emphasized with quick toss in oil, salt, and pepper before assembly.
Braised Beef Red Wine
Slow-braised beef shoulder roast cooked in red wine, vinegar, and crushed tomatoes. Aromatics softened before simmering. Oven cooking low and slow till fork-tender meat. Finished with parsley, served over noodles or baby potatoes. Substitutions for wine and herbs suggested. Techniques emphasize browning, deglazing, and moisture control. A practical approach to classic French-inspired comfort food. No nuts, dairy, gluten, or eggs.
Braised Beef Pappardelles
Braised chuck beef cubes seared in butter, simmered with shallots, smashed garlic, dry sherry replacing porto, beef stock thickened slightly, chopped dried figs replacing dates, salt and cracked pepper to taste. Wide ribbon pappardelle noodles cooked al dente, tossed with tender beef, baby arugula, a knob of cold butter stirred in off heat, garnished with crumbled Roquefort and toasted pecans instead of walnuts. Use pasta water to loosen sauce. Aromatic and rich with fruity-sweet notes from figs and sherry. Hearty rustic main dish. Slow braising technique for melt-in-mouth texture. Serves 4 to 5.
Caramelized Onion Beef Bagels
Sautéed shallots soften and turn golden in butter, releasing sweet aromas. Ground beef quickly browned then imbued with tamari and fish sauce—swapped for umami depth—catches the heat without toughness. Cream cheese replaces the usual to add a tangy counterpoint; whole wheat bagels crisped on a grill pan hold it all. Dijon mustard, not coarse grain, spreads sharp heat. Four servings ready in just under 40 minutes. Simple enough, but attention to visual cues and layered seasoning make difference between soggy mess and held-together bite.
Argentine Matambre Twist
A grilled beef hampe marinated with green pepper, garlic, and red wine vinegar, spiced with oregano and chili flakes. Modified quantities and steps for better flavor balance. Added smoked paprika and fresh thyme for depth. Marinated longer for tender bite. Cooked over direct high heat, spices sprinkled mid-grill to avoid burning. Rested briefly before cubing for finger-friendly serving with toothpicks. Substitutions include sherry vinegar and crushed red pepper. Technique focuses on sensory cues not just timers, addressing common mistakes like drying out or under-seasoning.
Roast Beef Ribeye Madeira Sauce
A hefty ribeye roast rubbed with aromatic spices and slow-roasted alongside root vegetables wrapped in foil. The resting phase in a cooling oven lets flavors deepen while juices redistribute. A rich Madeira and pickled green peppercorn sauce thickens to coat the beef. Blue cheese, toasted walnuts, fresh herbs dress the roasted vegetables for contrast. Timing relies on color and texture cues; adjust for oven quirks. Substitutions accommodate availability: sherry for Madeira, pecans for walnuts. Rustic, hands-on method rewarding patience and attention to heat retention and seasoning balances.
Beef Tartines with Caramelized Leeks
Sear a tender cut of beef to medium rare. Poach leeks slowly in cream and cold butter till soft and almost jammy. Toast country bread with tangy mustard and melt aged swiss cheese atop. Layer thin beef slices, caramelized leek rounds, and bitter arugula leaves for a robust bite. Swap beef bavette for flank steak if needed. Use crème fraîche instead of cream for sharper tang. Grill bread until golden flashes appear; cheese should bubble not burn. Rest meat well or fibers tighten. Recognize poached leek softness by gentle fork puncture, leeks glistening, not soggy.
Beef Mushroom Sandwiches with Quick Pickled Slaw
Sandwiches layered with thinly sliced sirloin, sautéed cremini mushrooms coated in Dijon and steak spices, topped with a fast-pickled cabbage slaw with carrot and fresh dill. Breads slathered with mustard; melting sharp cheddar ties it all. Techniques focus on quick marinating, proper searing, and sauce reduction. Ingredients switched to cremini mushrooms and replaced cider vinegar with rice vinegar for brighter acidity. Smaller portions of cabbage and carrot balanced for crunch and tang. Straighter approach with timing adjusted for more control on doneness and texture.
Beef Steak with Crispy Potato Zucchini
Lean sirloin steaks seared in butter, rested to hold juices. Sauce whipped up in the same pan—flour to thicken; white port swapped for dry white wine to brighten flavor. Potatoes diced fine, fried in olive oil till golden and crisp, zucchini tossed in near the end to keep slight bite. Salt and pepper balanced throughout. Simple, tactile, honed for kitchen pragmatism. Familiar ingredients with a twist, serving four portions, adaptable for smaller or bigger crowds.
Beef Egg Chilaquiles Remix
A layered dish with seared steak, fried eggs, crisp tortilla chips, and a bright tomato-chipotle lime sauce, served with black beans and fluffy rice. Swaps smoky salsa verde for roasted poblano salsa and queso fresco for cotija cheese, plus a fresh avocado twist. Combines quick meat sear with gentle egg frying. Sauce balances acidity and heat. Texture is key—crispy chips softened just right by sauces but not soggy. Herbs and onions add crunch and brightness. Covered cooking times flexible; look for visual cues in beef doneness and egg whites set with runny yolk. Practical tips for substitutions and timing included.
Beef Barley Pressure Soup
Hearty beef and barley soup made fast in a pressure cooker. Uses chuck with bone for meaty depth, browned for flavor. Veggies softened to tender with garlic and bell pepper twist. Simmered under pressure for quick cooking, finishing with shredded meat back in broth for texture. Swap chicken broth for veggie stock if needed. Use pearl barley rinsed well, cooks tender but chewy. Perfect for cold nights. Easy seasoning adjustments after cooking. Robust, simple, no dairy or nuts.
Spiced Beef Tortilla Salad
Spiced ground beef layered in crispy wheat tortillas shaped as bowls. Lettuce, sharp cheese, fresh tomatoes, and a creamy topping. Chili powder and oregano distributed between crust and filling for balanced heat and herbiness. Garlic and onion elevate the beef's savoriness. Textural contrast: tortilla crunch, tender meat, fresh crunch from vegetables, and smooth cream. Substituting corn tortillas and swapping cheddar with Monterey Jack adds regional variation. Timing focuses on aroma and color cues in meat and toasty edges on tortillas. Practical pointers on tortilla shaping and avoiding sogginess. Simple ingredients, elevated by layering flavors and textures.
Slow-Roasted Beef Twist
Large beef roast browned then cooked low and slow. Onion and garlic form a rich bed, wine and herbs add depth. Butter swapped for duck fat, red onion replaced with shallots for subtle sweetness. Fresh rosemary instead of dried thyme. Slightly adjusted times for tenderness. Resting carefully, thin slicing. Serve with a rustic mash or root veggies.
Beef Zucchini Meatballs Tahini
Frozen half portion beef zucchini meatballs bake 18 minutes till golden. Zucchini sliced 2 cm thick, olive oil coat. Season salt pepper, grill 12 minutes. Sauce whipped tahini lemon garlic honey water lemon zest swap honey for agave. Fresh mint scatter, scallions slice, sprinkle Aleppo pepper. Serve with pita or green tomato salad.
Braised Beer Beef with Chorizo Twist
Chunks of beef shoulder browned. Onion and bell pepper softened. Tomato and garlic added. Blonde beer and chicken broth join the pot. Slow oven braise till tenderness, with smoky chorizo slices tossed near the end. Egg noodles boiled, butter and fresh thyme melted together, then noodles folded in. A laid-back rustic dish, serving six. Haricots verts on the side. Cooking time adjusted plus or minus a bit to get the meat tender exactly. Quantities shifted to avoid sameness.
Beef Stew with Prunes Slow Cooker
Chunks of beef shoulder roast braised with dried plums, carrots, red bell pepper, sliced leeks, and chickpeas. Spiced with curry powder, cinnamon, and harissa for depth and heat. Tomato paste and beef broth form the base. Zucchini added near the end to soften without overcooking. Fresh coriander sprinkled at serving. Cooked low and slow in a crockpot for tender meat and melded flavors. Serves 4 to 6.
Beef Stroganoff Pressure Cooker
Strips of sirloin browned in olive oil. Onion, garlic, and cremini mushrooms sautéed in ghee until golden. Flour tossed in, cooked briefly. Red wine splash, beef broth, Dijon seeds, smoked paprika joined with meat. Pressure cooked 30 minutes, natural release 20. Egg noodles boiled until just firm, tossed with oil. Sour cream folded in last, sprinkled with chopped thyme. Salt and pepper adjusted. Rustic, hearty, tangy, slightly smoky. Rich with fresh herbs, tender beef strands, creamy sauce. Quick pressure cooking saves time. Balanced acidity from wine. No nuts. Twist with ghee and smoked paprika. Different but familiar.
Childhood Meatballs
Ground lean beef mixed with cooked wild rice and diced shallots. Meatballs bathed in a blend of condensed mushroom soup and pureed red bell peppers, baked until tender. Intermediate cooking step to baste the meatballs for enhanced moisture. Garnished with chopped cilantro. Six to eight portions, simple oven preparation. Traditional side pairing includes mashed potatoes or roasted root vegetables.
Beef Vegetable Pot Boil
A hearty combination of de-boned beef shoulder cubes, mixed vegetables, and a savory tomato-mustard broth. Seven one-liter jars prepared for canning. Slow simmer and pressure cook for deep melding of flavors. Substitutions include chicken broth swapped for beef for lighter touch; mustard replaced with whole grain for texture. Added parsnips for a sweet twist, softened alongside carrots and cabbage. Salt adjusted for preservation balance. Preparation involves precise layering of raw ingredients in hot jars, then sealed and processed under pressure for a reliable shelf life. Cook times tweaked for optimal vegetable integrity and beef tenderness.
Spiced Beef Steaks
Beef steaks rubbed with a choice of two spice blends inspired by American and Asian flavors. Uses various cuts like sirloin or T-bone. Marinades combine dried herbs, ground spices, seeds, and oil. Beef rests briefly at room temperature before quick grilling. No nuts dairy gluten or eggs involved. Flavors range from smoky heat to aromatic seed-based profiles. Preparation and grilling times slightly varied for texture and infusing spices. Yields four servings. Suitable as a main course. Simple dry rub method. Emphasizes spice grinding and blending prior to cooking.
Beef Beet Potato Salad
Salad with grilled sirloin, roasted potatoes, and sliced beets, tossed with a creamy mustard vinaigrette. Uses mâche greens with parmesan shards. Balance of hearty protein, tender veggies, tangy dressing, and a buttery finish. Cook beets and potatoes beforehand. Minimal seasoning. Grill components separately. Slightly reduced quantities. Vinaigrette swapped maple syrup for honey, oil olive swapped for avocado oil. Parmesan in place of parmigiano reggiano. Cooking times varied by a few minutes for desired doneness. Assembly straightforward, quick, rustic.