Author: Chef

Description

Ingredients

• 6 cups beef broth
• 3 large carrots, cut into 1” pieces
• 1 head of celery, cut into 1” pieces
• 1 can diced tomatoes
• 1 can cut green beans

Instructions

1. Review the raw notes and finish the method before publishing.

Notes

• Imported from incomplete raw notes; method needs a quick review.

Description

Ingredients

• vegetable oil, divided
• 1 large onion, thinly sliced
• 2 large bell peppers, thinly sliced
• dried oregano
• Kosher salt
• Freshly ground black pepper
• skirt steak, thinly sliced
• shredded provolone
• 8 large butterhead lettuce leaves
• freshly chopped parsley
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Instructions

1. 2 tbsp.
2. 1 tsp.
3. 1 lb.
4. 1 c.
5. 1 tbsp.
6. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
7. You may be able to find more information about this and similar content on their web site.
8. In a large skillet over medium heat, heat 1 tablespoon oil.
9. Add onion and bell peppers and season with oregano, salt, and pepper.
10. Cook, stirring often, until vegetables are tender, about 10 minutes.
11. Remove peppers and onions from skillet and heat remaining oil in skillet.
12. Add steak in a single layer and season with salt and pepper.
13. Cook until steak is seared on one side, about 2 minutes.
14. Flip and cook until the steak is seared on the second side and cooked to your liking, about 2 minutes more for medium.
15. Add onion mixture back to skillet and toss to combine.
16. Sprinkle provolone over steak and onions then cover skillet with a tight-fitting lid and cook until the cheese has melted, about 1 minute.
17. Remove from heat.
18. Arrange lettuce on a serving platter.
19. Scoop steak mixture onto each piece of lettuce.
20. Garnish with parsley and serve warm.

Description

Ingredients

• Review raw notes for ingredients.

Instructions

1. Steak-frites, goin' up on a weeknight.TOTAL TIME: 0:30PREP: 0:05LEVEL: EASYYIELD: 4 SERVINGSINGREDIENTS4 russet potatoes, peeled and cut into shoestrings by a mandolineextra-virgin olive oil1/2 c.
2. grated Gruyere2 tbsp.
3. unsalted butter1 1/2 lb.
4. skirt steak, cut into about 4" pieceskosher saltFreshly ground black pepper1 tbsp.
5. all-purpose flour2 tbsp.
6. whiskey1 c.
7. low-sodium beef broth1 tbsp.
8. heavy cream1/4 c.
9. chopped parsley, plus more for garnishDIRECTIONSPreheat oven to 500 degrees F.
10. Line a rimmed sheet pan with parchment paper.
11. Toss potatoes with 1 tablespoon olive oil and Gruyere.
12. Spread out in an even layer.
13. Bake until golden brown, about 20 to 25 minutes.
14. Rotate sheet pan if necessary.Preheat large cast iron skillet over high heat.
15. Add 1 tablespoon olive oil and 1 tablespoon butter.
16. Dry steak with paper towels; season with salt and black pepper.
17. When butter starts to bubble add steak in a single layer; sear meat until browned 4 minutes and flip for 1 minute.
18. Transfer to a plate covered loosely with foil to rest.Return skillet to medium-high heat and remaining 1 tablespoon butter and flour; whisk for 3 minutes.
19. Add whiskey, broth, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; simmer for 5 minutes.
20. Finish with cream and parsley.Cut steak against the grain into thin slices.
21. Add back to sauce in skillet.
22. Garnish with parsley and add shoe string cheese potatoes to skillet.
23. Serve immediately.

Notes

• Imported from incomplete raw notes; ingredient list needs a quick review.

Description

Ingredients

• 3 pounds chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 yellow onion, sliced
• 4 cups beef stock
• 1 tablespoon tomato paste
• 6 packets (4 tablespoons) soy sauce
• 1 packet chili flakes
• 1 teaspoon pepper

Instructions

1. Preheat oven to 325 degrees.
2. Season beef all over with salt and pepper.
3. In a cast-iron pan, add oil.
4. When hot sear all sides of beef.
5. Remove beef.
6. Add onions to pot and saute for 3 to 5 minutes.
7. Add tomato paste, chili flakes and pepper; stir for 30 seconds.
8. Add stock and soy sauce and bring to a boil.
9. Return beef to pot.
10. Cover with foil.
11. Roast in oven, turning once after 1 hour, until beef is very tender, 2 1/2 hours.
12. Remove beef from pot.
13. When cool enough to handle, place on a cutting board and shred with forks.

Description

Ingredients

• 4 Servings
• 1 medium onion, chopped
• 2 eggs
• 16 oz butternut squash, peeled and cut into 1 inch cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 5 pound ground beef
2. 5 packet ketchup, 2 TBS.
3. 2 packet soy sauce, 1 TBS.
4. Preheat oven to 400 degrees.
5. Place butternut squash in a microwave safe dish.
6. Microwave on high for 4 to 5 minutes.
7. Carefully remove from microwave and mash with a fork.
8. Set aside.
9. In a large bowl, combine butternut squash mash and the rest of the ingredients except the ground beef.
10. Whisk until combined.
11. Add ground beef and use a fork to just bring the mixture together.
12. Don't overwork.
13. Free form meatloaf on a cast iron pan in a long log shape.
14. Bake for 50- 60 minutes, until golden brown.
15. Remove and let sit for 5 minutes before eating.

Description

Ingredients

• 1 lb ground beef
• 2 tsp or Worcestershire sauce
• Egg, beaten
• 1/2 cup bread crumbs
• 1/4 cup grated parmesan
• Garlic powder
• Salt
• Pepper

Instructions

1. Mix all ingredients and roll into a ball.
2. Put it on greased cookie sheet.
3. Cook for 10-12 minutes at xxx°F

Description

Ingredients

• Prep Time 10 minutes
• Cook Time 20 minutes
• Total Time 30 minutes
• Yield 8 servings
• 1 tablespoon olive oil
• 1 1/2 pounds ground beef
• 1 onion, diced
• Kosher salt and freshly ground black pepper, to taste
• 1 (28-ounce) can diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 2 cups chicken broth
• 1/4 cup ketchup
• 2 teaspoons dijon mustard
• 1 pound rotini pasta
• 2 cups shredded cheddar cheese
• 1 Roma tomato, diced
• 2 green onions, sliced

Instructions

1. Heat olive oil in a large stockpot or Dutch oven over medium high heat.
2. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste.
3. Drain excess fat.
4. Stir in tomatoes, tomato sauce, chicken broth, ketchup, mustard, pasta and 2 cups water.
5. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
6. Remove from heat and top with cheese.
7. Cover until cheese has melted, about 2 minutes.
8. Serve immediately, garnished with tomato and green onions, if desired.

Description

Ingredients

• 2 tablespoons olive oil, divided, plus more for the baking dish
• 1 pound lean ground beef
• 1 medium white or yellow onion, diced
• 1 medium red bell pepper, cored, seeded, and diced
• 2 cloves garlic, minced
• 1 (15-ounce) can pinto beans, drained and rinsed
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 15 ounces tomato salsa
• 1 1/2 cups shredded mild cheddar or Monterey Jack cheese, divided
• 1 cup chopped romaine lettuce
• 1 medium tomato, diced
• Greek yogurt or sour cream, for serving

Instructions

1. https://www.thekitchn.com/recipe-ground-beef-taco-casserole-249773#post-recipe-12880
2. Arrange a rack in the middle of the oven and heat the oven to 350℉.
3. Coat a 9×13-inch baking dish with oil; set aside.
4. Heat 1 tablespoon of the oil in a large, high-sided skillet over medium-high heat until shimmering.
5. Add the beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes.
6. Using a slotted spoon, transfer the meat to a plate, then drain any fat from the skillet.
7. Reduce the heat to medium, add the remaining 1 tablespoon of oil, and heat until shimmering.
8. Add the onion, pepper, and garlic and cook, stirring occasionally until softened, about 5 minutes.
9. Return the beef to the pan and stir in the beans.
10. Add the tomato paste, chili powder, cumin, oregano, salt, and pepper, and stir to combine.
11. Cook for 2 minutes.
12. Remove the skillet from the heat and stir in the salsa and 3/4 cup of the cheese.
13. Transfer the mixture to the prepared baking dish and spread into an even layer.
14. Sprinkle with the remaining 3/4 cup cheese.
15. Bake until the cheese is melted and casserole is heated through, about 20 minutes.
16. Let sit for 5 minutes before serving.
17. Top with lettuce and tomato, and serve with Greek yogurt or sour cream.

Description

Ingredients

• Steak Fingers
• 1 pound flank steak, sliced into strips
• 1 cup flour
• 1 tsp seasoned salt
• ½ tsp black pepper
• ¼ tsp cayenne
• 2 eggs
• 1 cup milk
• 2 crisco bars
• Gravy
• 2 cups milk
• 2-4 Tbls flour
• ¼ cup grease

Instructions

1. Combine flour, seasoned salt, cayenne, salt, and pepper into a bowl.
2. Whisk together.
3. Ilk and eggs in a separate dish.
4. Bread the strips of steak and put in oil.
5. Fry until batter is brown and crispy (check the steak for doneness).
6. For the gravy: in separate skillet, add the grease and flour on medium-high heat, whisking constantly.
7. It will form into a paste.
8. Whisk until it is a golden brown.
9. Pour in milk and stir constantly.
10. Allow gravy to cook and thicken.
11. Add more milk if it is too thick.
12. Salt and pepper to taste.

Description

Ingredients

• For the loaf:
• 1 lb ground beef
• ½ cup panko bread crumbs
• ⅛ cup milk
• ⅛ cup ketchup
• 1 large egg
• ¼ small onion, minced
• 1 ½ tsp Worcestershire sauce
• 1 ½ tsp yellow mustard
• ½ tsp garlic powder
• 1 tsp salt
• ¼ tsp black pepper
• For the glaze:
• ¼ cup ketchup
• 1 ½ tsp mustard
• 1 tbsp packed brown sugar

Instructions

1. In a large bowl, mix together all ingredients for the meatloaf.
2. Shape into a round loaf and transfer onto a large piece of aluminum foil.
3. Gather and crimp edges of foil around meatloaf to make a “loaf pan” about the size of the bottom of the Instant Pot trivet.
4. Pour 1/2 cup water into the Instant Pot and place trivet inside with the handles up.
5. Place meatloaf on top of trivet and lock lid.
6. Set to Pressure Cook on high for 25 minutes.
7. Preheat oven to broil.
8. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
9. Transfer meatloaf to a baking sheet and broil until browned, about 5 minutes.
10. In a small bowl, combine ketchup, mustard, and brown sugar.
11. Brush over meatloaf and broil again until caramelized, about 2 minutes more.