Hearty Penne Beef Recipe

Ingredients

• 1-3/4 cups uncooked penne pasta
• 1 pound ground beef
• 1 teaspoon minced garlic
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) beef broth
• 1-1/2 teaspoons Italian seasoning
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chopped fresh spinach
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until wilted.
3. Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted. 
   Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 5-6 servings.

Meat & Potato Casserole with Cheddar Sauce

Directions:

BROWN:
1 lb ground sirloin
1 1/2 Tbsp. olive oil
1.5 lbs. russet potatoes, peeled and diced
1/4 cup diced onion
1/4 cup sliced scallion whites
1 1/2 Tbsp. minced fresh garlic
1 1/2 tsp. each dried oregano
1 1/2 tsp chili powder
1 1/2 tsp kosher salt,
1 tsp black pepper
1/2 tsp lemon pepper
1/4 tsp. ground cinnamon
1 1/2 cups no-salt-added crushed tomatoes

MELT:
1 1/2 Tbsp. unsalted butter
1 1/2 Tbsp. all-purpose flour
1 1/2 cups skim milk
1 cup shredded Cheddar
1/4 cup bias-sliced scallion greens
1/2 cup diced Roma tomato

Preheat oven to 350°. Coat a 9x13 inch baking dish with nonstick spray.

Brown ground sirloin in oil in a large nonstick skillet over medium high heat, breaking up chunks, about 5 minutes.

Add potatoes, onion, scallion whites, garlic, oregano, chili powder, salt, pepper, and cinnamon. Cover skillet, reduce heat to medium, and cook, stirring occasionally, until potatoes are fork-tender, 15 minutes.

Stir in crushed tomatoes and simmer to reduce juices, 3 minutes.

Melt butter in a saucepan over medium heat; whisk in flour and cook 1 minute.

Whisk in milk; bring to a boil and cook until thick. Off heat, stir in Cheddar.

Transfer sirloin mixture to prepared dish; top with cheese sauce.

Bake casserole until golden and bubbly, 30 minutes; let rest 5–10 minutes.

Garnish casserole with scallion greens and Roma tomato.

Slow Cooker Mongolian Beef

Serves 4-6
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes

2-½ lb. flank steak
¼ Cup cornstarch
2 tbs. olive oil
1 tbs. garlic, minced
1 tbs. ginger, grated
¼ tsp. chili flake
¾ Cup soy sauce
¾ Cup water
¾ Cup brown sugar, packed
1 Cup carrot, grated
green onions for garnish

Instructions:
Cut flank steak into thin strips, cutting across the grain. Put steak into a ziploc bag with the cornstarch and shake to coat.

Add the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar to the slow cooker. Stir to combine, add the flank steak. Stir again until completely coated with sauce.

Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender. About 30 minutes before done stir in the grated carrots. Can serve over rice, garnished with sesame seeds and green onions.

Fran's Sloppy Joe's

Ingredients

1 lb hamburger
1 can chicken gumbo soup
1 T minced onion
1/4 C brown sugar
1 T mustard
1/2 T vinegar
1 T Worcestershire sauce
1/3 C  ketchup
salt and pepper to taste
garlic powder (optional)

Directions

Brown hamburger and saute onion in large skillet.  Add remaining ingredients and let simmer 10 min.  Serve on toasted buns with melted cheese.

Meat Loaf Muffins with Tomato Sauce

Ingredients

Meat Loaf:

• 2 pounds ground beef
• ½ cup bread crumbs
• 3 eggs
• ½ cup diced onion
• 1 cup diced bell pepper
• ½ cup diced celery
• ¾ tsp sea salt
• ½ tsp cayenne pepper
• ½ tsp freshly ground black pepper

Tomato Sauce:

• 1 Tbsp minced garlic
• 1 Tbsp extra virgin olive oil
• 1 14.5 ounce can organic roasted tomatoes
• 1 15 ounce can organic tomato sauce
• 1 Tbsp Oregano
• ½ tsp pepper
• ½ tsp salt

Instructions

Meat Loaf:

1. Preheat oven to 350
2. Combine all ingredients in a bowl and mix well
3. Spray muffin tins with olive oil
4. Put ½ cup of meat loaf mixture into each muffin cup
5. Bake in oven for 25 minutes
6. 
   

Tomato Sauce:

1. Prepare sauce while meat loaf is baking
2. In a 2-quart sauce pan, saute garlic in olive oil for 1 minute
3. Use a food processor or stick blender to break the canned tomatoes into small pieces (if needed)
4. Add tomatoes, tomato sauce, and spices to garlic & olive oil
5. Simmer for 20 minutes
6. Spoon onto Meat Loaf Muffins. Put remainder on the table for extra sauciness.
7. Serve with egg noodles

Chicken & Sausage Ragu

COOK:
8	oz. dry pappardelle or fettuccine pasta
SAUTÉ:
1	lb. link Italian sausage, cut into 1-inch chunks
1	lb. boneless, skinless chicken thighs, cut into 1-inch chunks
1	cup diced onion
1⁄4	cup olive oil
2	Tbsp. each minced garlic and tomato paste
3/4	tsp. fennel seed
1⁄2	tsp. red pepper flakes
DEGLAZE:
1⁄2	cup dry red wine
1	can diced tomatoes in juice (14.5 oz.)
1	cup low-sodium chicken broth
2	Tbsp. balsamic vinegar
1	bay leaf
STIR IN:
2	oz. cream cheese
	Shredded Parmesan
	Chopped fresh parsley

Cook pasta in a large pot of boiling salted water according to package directions; drain and set it aside.

Sauté sausage, chicken, and onion in oil in a large sauté pan over medium-high heat until browned, 5–7 minutes. Add garlic, tomato paste, fennel seed, and pepper flakes; cook until fragrant, 2–3 minutes.

Deglaze the pan with wine, then stir in tomatoes, broth, vinegar, and bay leaf. Bring to a boil and simmer, 5 minutes.

Stir in cream cheese until melted. Spoon ragu over pasta and garnish with Parmesan and parsley.

Meatloaf

Ingredients

1 lb ground beef
1 egg (beaten)
1/4 C cracker crumbs (approx 8 Saltines)
6 oz tomato sauce
1/4 tsp salt
1/8 tsp pepper
1/8 tsp dry mustard
dash garlic salt
1/8 tsp celery salt
1/2 tsp Worcestershire sauce
1 tsp dried minced onion
1/2 tsp onion powder

Directions
Using hands, mix all ingredients well and shape into loaf.  Cover with ketchup or barbecue sauce and sprinkle with brown sugar before baking.  Bake uncovered at 350 degrees for 1 hour.

Penne Beef Bake

Ingredients

• 1 package (12 ounces) whole wheat penne pasta
• 1 pound lean ground beef (90% lean)
• 2 medium zucchini, finely chopped
• 1 large green pepper, finely chopped
• 1 small onion, finely chopped
• 1 jar (24 ounces) meatless spaghetti sauce
• 1-1/2 cups reduced-fat Alfredo sauce
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 1/4 teaspoon garlic powder

Directions

• Cook penne according to package directions. Meanwhile, in a Dutch oven, cook the beef, zucchini, pepper and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, Alfredo sauce, 1/2 cup mozzarella cheese and garlic powder. Drain penne; stir into meat mixture. 
• Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. Yield: 8 servings.

Artichoke Beef Stew

Ingredients

• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2-1/2 pounds beef stew meat, cut into 1-inch cubes
• 3 tablespoons canola oil
• 1 can (10-1/2 ounces) condensed beef consomme, undiluted
• 2 medium sweet onions, halved and sliced
• 1 cup red wine
• 1 garlic clove, minced
• 1/2 teaspoon dill weed
• 2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
• 20 small fresh mushrooms, halved
• Hot cooked egg noodles

Directions

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches.
• Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, wine, garlic and dill. Pour over beef.
• Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through. Serve with noodles. Yield: 6-8 servings.

Beef with Broccoli

Ingredients

• 1 lb beef sirloin, sliced thinly across the grain
• 2 cups broccoli, chopped
• 3 tablespoons cooking oil
• 1 tablespoon garlic, finely minced
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water
• 3 cups water (for blanching)

Sauce

• 2 tablespoons oyster sauce or hoisin sauce
• 1 teaspoon rice wine
• 1 tablespoon soy sauce
• ½ beef cube dissolved in ½ cup water

Marinade

• 2 teaspoon soy sauce
• 2 teaspoon rice wine
• 1/2 teaspoon cornstarch
• 1/4 teaspoon ground black pepper

Directions

1. Combine all the marinade ingredients in a bowl then marinate the beef for at least 20 minutes
2. In a separate bowl, combine the ingredients for the sauce and stir well. Set aside
3. Pour the water in a cooking pot and let boil.
4. Blanch the broccoli for a minute.
5. Remove the broccoli from the cooking pot and soak in ice water for 10 to 20 seconds then drain excess water. Set aside
6. Apply high heat on a wok or a frying pan then pour-in cooking oil when the pan is really hot.
7. Put-in the beef and arrange so that all the slices directly touches the pan. Allow to cook for a minute.
8. Flip the beef and allow the other side to cook then put-in the garlic and cook for a minute.
9. Pour-in the sauce and bring to a boil.
10. Add the broccoli and cook for a minute.
11. Stir-in the cornstarch (diluted in water) and cook until the sauce thickens.
12. Serve hot with rice.

Super Short Ribs

Ingredients
1 medium onion cut into wedges
3 to 3 1/2 pounds bone-in beef short ribs
1 can Pepsi
2 T brown sugar
2 T Dijon mustard
2 T tomato paste
2 t. dried thyme
2 t. beef bouillon granules
1 t. salt
1/4 t. pepper

3 T flour
1/2 cup cold water
Hot cooked noodles

Directions
Place onions in a slow cooker; add ribs. Combine the soda, brown sugar, mustard, tomato paste, thyme, bouillon, salt and pepper. Pour over the meat. Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat and vegetables to a serving platter; keep warm. Strain juices and remove fat. In a small saucepan, bring liquid to a boil. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles.

Prime Rib

Ingredients
1 8-10 lb prime rib roast (bone-in)
2-4 tsp of minced garlic
2 T olive oil
2 tsp salt
2 tsp ground black pepper
2 tsp dried thyme

Directions:
1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast and let the roast sit out until it is at room temperature (no longer than 1 hour).

2. Preheat the oven to 500 degrees

3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees and continue roasting for until meat reaches 145 degrees (medium rare). Approximately 2 1/2 more hours

4. Allow the roast to rest for 10 to 15 min before carving so the meat can retain its juices.

Steak and Bacon Tournedos

Ingredients
1 1/2 lb. beef flank steak
Instant unseasoned meat tenderizer
10 slices bacon
1 tsp. garlic salt or garlic powder
1/2 tsp. freshly ground pepper
2 tbsp. fresh parsley

Sauce
1 3/4 oz. envelop. Knorr Swiss Hollandaise sauce mix
1/4 tsp. dried tarragon, crushed

Directions
Pound the steak until approximately 1/2" thick and apply meat tenderizer according to package directions.

Meanwhile, cook bacon until done, but not crisp. Score the meat diagonally making diamond shaped cuts. Place bacon strips lengthwise on the flank steak and sprinkle with parsley.

Roll up jelly roll fashion, starting at narrow end. Skewer with wooden picks (not colored) at 1" intervals. Grill over medium heat and cook for 8 minutes. Turn and grill 8 more minutes for rare meat. (Additional time on each side if you prefer the meat more done.)

Meanwhile, in a saucepan, prepare the Hollandaise sauce mix according to the package directions. Add tarragon while it simmers. Slice meat into 1" slices and remove the picks. Serve with sauce. Serves 4.

Prime Rib With Roasted Garlic and Horseradish Crust

Ingredients
30 large garlic cloves, unpeeled
1/4 cup olive oil
1/3 cup prepared white cream-style horseradish
1/2 teaspoon coarse salt
1 6-pound well-trimmed boneless beef rib roast
Beet, Red Onion and Horseradish Relish

Directions
Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.
Place rak on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.
Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.

Slice beef crosswise. Rewarm juices; drizzle over beef. Serve with beet relish.
Makes 8 servings

Beet, Red Onion and Horseradish Relish:

Ingredients
3 (2-1/2-inch-diameter) beets, trimmed
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/2 teaspoon pepper
1-1/2 cups chopped red onion
1/3 cup prepared white cream-style horseradish

Directions
Start preparing this at least a day ahead.

Preheat oven to 350 degrees F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.

Paprika Beef

Ingredients
1 tbl. oil
1# boneless beef sirloin steak, cut into thin bite-sized strips
8-oz. (about 3 cups) sliced fresh mushrooms
1 lg. onion, sliced
2 garlic cloves, minced
1 tbl. paprika
1 8-oz. can tomato sauce
¼ cup sour cream
1 tsp. flour
2 tbls. fresh parsley, chopped
½ # noodles

Directions
Heat oil in large skillet over med.-hi heat until hot. If desired, sprinkle beef strips with salt and pepper. Add half of beef to skillet; cook and stir 3-4 min or until browned. Remove beef; set aside, Repeat with remaining beef strips. Add mushrooms, onion and garlic to skillet; cook and stir over med. Heat for 2-3 min. Return beef to skillet. Add paprika; mix well. Cook 1 min. Stir in tomato sauce. Combine sour cream and flour. Add to beef mixture; cook 1 min, or until thoroughly heated. If mixture becomes too thick, stir in 1-2 tbls. water. Serve beef mixture over cooked noodles. 4 servings.

Filet Mignon With Merlot Sauce

Ingredients
1 750-ml bottle Merlot
2 14 1/2-ounce cans low-salt chicken broth
1 14 1/2-ounce can beef broth
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
1 tablespoon olive oil
6 6-ounce filet mignon steaks (each about 1 inch thick)
Freshly cracked pepper
1/4 cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon chopped fresh thyme

Directions
Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.

BBQ Brisket

Ingredients
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt

BBQ Sauce
1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste

Directions
1. Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
2. Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
3. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
4. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

Gandma Hansen's Chili

Ingredients
1 lb ground sirloin/sausage (browned)
Bacon
1 med onion diced (browned)
1 can (15oz) dark red kidney beans
1 can (15oz) light red kidney beans
1 can (15oz) pinto beans
3 can (15oz) tomatoes (diced, stewed or whole)
1 can (8oz) tomato sauce
1 T chili powder
1 med green bell pepper cut in strips
1/4 -1/2 C molasses
1/4 C sugar
4 beef bouillon cubes
salt and pepper to taste

Directions
Combine all ingredients and simmer for 2 hours. Some of the liquid will cook out. Pull out the green peppers before serving.

Kid's Delight

Ingredients
1 lb hamburger
1/2 Cup chopped onion
2 cloves garlic minced
3/4 teaspoon salt
pepper to taste
2 teaspoons worcestershire sauce
1 Can condensed tomato soup
1/2 Cup sour cream
1 1/2 cups shredded cheddar cheese
8 oz corkscrew pasta

Directions
Brown hamburger in large pan over medium heat . Add onion and garlic until translucent. Add salt, pepper, worcestershire sauce, tomato soup and sour cream. Mix together well, add 1 Cup cheddar cheese, stir until melted. Add cooked pasta to dish and top with 1/2 cup remaining cheese. Bake 30 minutes at 350 degrees F.