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Sloppy Joe Bake
Ingredients
1-1/2 pounds ground beef (80% to 85% lean)
1 large yellow onion, chopped (1-1/2 to 2 cups)
2 cans (14-1/2 to 16 ounces each) sloppy Joe sauce
3 cups uncooked rotini
1/2 cup water
1 cup shredded Cheddar cheese
Sliced green onions (optional)
Instructions
1. Heat oven to 350°F. Brown ground beef with yellow onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. Stir in sloppy Joe sauce, rotini and water.
2. Spray 13 x 9-inch glass baking dish with nonstick cooking spray. Spoon beef mixture into dish; cover with aluminum foil. Bake in 350°F oven 35 to 40 minutes or until pasta is tender. Uncover; sprinkle with cheese. Continue baking, uncovered, 5 minutes or until cheese is melted.
3. Let stand 5 minutes before serving. Garnish with green onions, if desired. (Serves 6)
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Beef & Vegetable Fried Rice
Ingredients
1 pound ground beef
2 cloves garlic, minced
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1 red bell pepper, cut into 1/2-inch pieces
1 package (6 ounces) frozen pea pods
3 cups cold cooked rice
3 tablespoons soy sauce
2 teaspoons dark sesame oil
1/4 cup thinly sliced green onions
Instructions
1. Heat large nonstick skillet over medium heat until hot. Add ground beef, ginger and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings.
2. Heat 2 tablespoons water in same skillet over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until pepper is crisp-tender, stirring occasionally. Stir in rice, soy sauce and sesame oil.
3. Return beef to skillet; heat through. Stir in green onions. (Serves 4)
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Beef Kabobs With Parmesan Orzo
Ingredients
1 pound boneless beef top sirloin steak, cut 1 inch thick
2 red or yellow bell peppers, cut into 1 inch pieces
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon prepared Italian dressing
2 large cloves garlic, minced
Parmesan Orzo:
1 cup uncooked orzo pasta, cooked
2 to 3 tablespoons chopped fresh basil or parsley
2 tablespoons shredded Parmesan cheese
2 teaspoons olive oil
Instructions
1. Soak eight 8-inch bamboo skewers in water 10 minutes.
2. Cut beef steak into 1-1/4-inch pieces. Toss beef and bell peppers with 1 tablespoon basil, dressing and garlic in large bowl. Alternately thread beef and peppers onto skewers.
3. Toss orzo ingredients in medium bowl; keep warm.
4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 8 to 10 minutes for medium rare to medium doneness, turning occasionally. Serve with orzo. (Serves 4)
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Beef Tikka with Pineapple Coconut Raita
Ingredients
1-1/2 pounds beef shoulder top blade (flat iron) steaks
2 tablespoons chopped fresh cilantro
Raita:
1 can (8 ounces) pineapple tidbits
1/2 cup shredded coconut
1/2 cup plain yogurt
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1/8 teaspoon salt
Seasoning:
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon garam masala
1/2 teaspoon pepper
Instructions
1. Drain pineapple; reserve liquid. Combine pineapple with remaining raita ingredients in small bowl. Cover and refrigerate.
2. Cut steaks into 1-1/2 inch pieces. Combine seasoning ingredients in large food-safe plastic bag. Add beef; toss to coat evenly. Thread beef onto eight 9-inch metal skewers, leaving space between pieces.
3. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 7 to 9 minutes for medium rare to medium doneness, turning occasionally.
4. Remove kabobs to platter; drizzle with reserved pineapple liquid. Sprinkle with 2 tablespoons cilantro. Serve with Raita. (Serves 4)
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Classic Beef Pot Roast with
Root Vegetables
Ingredients
1 boneless beef chuck shoulder, arm or blade pot roast (2-1/2 to 3 pounds)
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
1 pound small red-skinned potatoes (about 1-1/2-inch diameter), cut in half
1 pound carrots, peeled, cut diagonally into 1-1/2-inch pieces
1 large onion, cut into 8 wedges
1/2 cup frozen peas
2 tablespoons all-purpose flour dissolved in 1/4 cup cold water
Chopped fresh parsley (optional)
Seasoning:
2 cloves garlic, minced
2 teaspoons dried thyme leaves, crushed
Instructions
1. Combine seasoning ingredients; press evenly onto all surfaces of beef pot roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings. Season with salt and pepper.
2. Add broth to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 hours. Add potatoes, carrots and onion to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 25 to 30 minutes or until pot roast and vegetables are fork-tender. Stir in peas; simmer 5 minutes.
3. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary. Measure 1-1/2 cups cooking liquid and return to stockpot; stir in flour mixture. Bring to a boil, stirring constantly; cook and stir 2 to 3 minutes or until thickened.
4. Carve pot roast into thin slices; serve with vegetables and gravy. Garnish with parsley, if desired. (Serves 6)
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Classic Beef Fajitas with Garlic & Lime
Ingredients
2 beef shoulder center steaks, cut 3/4 inch thick (about 8 ounces each)
2 tablespoons fresh lime juice
2 cloves garlic, minced
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 small onion, cut into thin wedges
1 tablespoon chopped fresh cilantro
8 small flour tortillas (6 to 7-inch diameter), warmed
Prepared salsa and guacamole (optional)
Instructions
1. Combine lime juice, garlic and pepper in small bowl. Place beef steaks in single layer in shallow dish. Pour marinade over steaks; turn to coat both sides. Set aside.
2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Add red and yellow bell peppers and onion; stir-fry 5 minutes or until crisp-tender. Remove to medium bowl; keep warm.
3. Heat remaining 1 tablespoon oil in same skillet over medium heat until hot. Remove steaks from marinade; pat dry with paper toweling. Place steaks in skillet; cook 9 to 12 minutes for medium rare to medium doneness, turning 2 to 3 times. Carve into 1/4-inch thick slices.
4. Add beef and cilantro to vegetables in bowl; toss. Spoon beef mixture evenly onto one side of each tortilla; fold tortillas in half. Serve with salsa and guacamole, if desired. (Serves 4)
Cook's Notes
Note: Beef Shoulder Center Steaks are cut from the Beef Chuck, Shoulder Clod, Arm Roast (IMPS/NAMP 114E). The roast is completely trimmed and then cut along the connective tissue that runs lengthwise, midway through the roast, separating the two shoulder muscles. These two muscles are then cut across the grain into steaks. Steaks cut 3/4 inch thick average 5 ounces. Steaks cut 1 inch thick average 8 ounces.
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Grilled Herb Mustard Steaks
Ingredients
2 steaks beef top loin steaks
salt
Herb Mustard
2 large cloves garlic, crushed
2 teaspoon water
2 tablespoon Dijon-style mustard
1 teaspoon dried basil leaves
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
Instructions
1. In glass measure, combine garlic and water; microwave on HIGH 30 seconds. Stir in remaining mustard ingredients; spread onto both sides of beef steaks.
2. Place steaks on grid over medium ash-covered coals. Grill top loin steaks uncovered 16 to 18 minutes (rib eye steaks 12 to 14 minutes) for medium rare to medium doneness, turning occasionally.
3. Season steaks with salt, as desired. Carve steaks crosswise into thick slices. (Serves 4)
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Mediterranean Steak & Pasta with
Tomato-Olive Sauce
Ingredients
4 beef round (sirloin) tip center steaks, cut 3/4 inch thick (about 6 ounces each)
8 ounces fettuccine
1 jar (26 ounces) pasta sauce with olives
1 teaspoon dried oregano leaves, crushed
1/4 cup finely shredded Italian cheese blend or mozzarella cheese
2 teaspoons chopped fresh parsley
Instructions
1. Cook fettuccine according to package directions; drain and keep warm.
2. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 11 to 13 minutes for medium rare doneness, turning twice. (Do not overcook.) Remove from skillet; keep warm.
3. Combine pasta sauce and oregano in same skillet; heat until hot. Return steaks to skillet; turn to coat with sauce. Place steaks on fettuccine; spoon sauce over all. Sprinkle steaks with cheese, allowing cheese to melt. Sprinkle with parsley. (Serves 4)
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Monster Mash Meatball Soup
Ingredients
1 package (16 ounces) frozen fully-cooked beef meatballs
1 cup frozen vegetable mixture, such as broccoli, cauliflower and carrots
2 cups water
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
1 can (14-1/2 ounces) diced tomatoes with roasted garlic
3/4 cup uncooked Halloween pasta shapes
Spooky Decorations:
Dairy sour cream full moon
Black olive bats
Parmesan cheese ghosts
creepy croutons
Instructions
1. Combine frozen vegetables, water, broth, tomatoes and pasta in large saucepan; bring to a boil. Reduce heat; simmer 8 minutes or until pasta is just tender.
2. Meanwhile microwave meatballs according to package directions. Add meatballs to soup; simmer 3 minutes or until meatballs are heated through. Garnish with spooky decorations, as desired (see Cook’s Notes). (Serves 6)
Cook's Notes
To make dairy sour cream full moon, spoon small amount of sour cream on top of soup forming full moon shape.
To make black olive bats, thinly slice olives crosswise into rings. Cut rings in half. Place olive slices on top of sour cream full moon to form bat wings.
To make Parmesan ghosts, place ghost shaped cookie cutter on baking sheet. Place shredded Parmesan cheese inside cookie cutter, pressing down slightly with fingers to form shape. Carefully remove cookie cutter and repeat to make desired amount of ghosts. Bake in 350°F oven for 3 minutes. Remove from oven, cool slightly. Remove ghosts with spatula to wire rack; cool completely. Serve with soup.
To make creepy croutons, cut sliced white bread into Halloween shapes with cookie cutters. Place shapes on baking sheet; sprinkle with Parmesan cheese. Bake shapes in 350°F oven about 10 minutes or until bread is toasted and cheese begins to brown.
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St. Pat's Beef Pot Pie
Ingredients
1-1/2 pounds beef shoulder top blade (flat iron) steaks
1 package (8 ounces) cremini mushrooms, sliced
1-1/2 cups frozen crinkle-cut carrots
1-1/2 cups frozen peas
2 teaspoons chopped fresh thyme, divided
1 teaspoon minced garlic, divided
Salt and Pepper
3 tablespoons cornstarch
1 can (14 to 14-1/4 ounces) ready-to-serve beef broth
1 refrigerated pie crust (1/2 of a 15-ounce package)
Instructions
1. Heat oven to 425°F. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 1/2 teaspoon garlic; cook and stir an additional 3 to 4 minutes or until carrots and peas are defrosted. Remove from skillet; set aside.
2. In same skillet, add 1/2 of beef; cook and stir 1 to 2 minutes or until outside surface of beef is no longer pink. Season with salt and pepper, as desired. Remove from skillet with slotted spoon; set aside. Repeat with remaining beef.
3. Dissolve cornstarch into beef broth; add to skillet. Bring to a boil; cook and stir about 1 minute or until sauce is slightly thickened and any browned bits on bottom of skillet are dissolved. Return vegetables and beef to pan; stir to combine.
4. Place beef mixture in 2-inch deep, 9-inch pie plate or similar sized round baking dish. Unfold pie crust on flat surface, pressing out fold lines with fingers. Place crust over beef mixture allowing edges to drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 1/2 teaspoon garlic evenly onto top of crust. Place pie plate on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan. Bake in 425°F oven 16 to 18 minutes or until crust is golden. Remove from oven to wire rack; let cool 5 to 10 minutes before serving. (Serves 6)
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Tuscan Beef & Pesto Pasta
Ingredients
1 package (16 to 17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy
8 ounces uncooked corkscrew pasta
3/4 cup sliced ripe olives
1 large red bell pepper, cut into 1-1/2 x 1/4-inch strips
1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained
3 tablespoons prepared basil pesto sauce
1/2 teaspoon pepper
Instructions
1. Cook pasta according to package directions; drain and keep warm.
2. Meanwhile remove pot roast from package; transfer gravy to large saucepan. Cut pot roast into 1/2-inch pieces; add to saucepan. Reserve 1 tablespoon each olives and bell pepper strips.
3. Add tomatoes to saucepan; bring just to a simmer. Stir in pesto and remaining olives; simmer 7 minutes. Stir in remaining pepper strips and pepper; simmer 5 minutes. Combine beef mixture and pasta in serving bowl; toss well. Top with reserved olives and pepper strips. (Serves 4)
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Wild Mushroom Beef Stew
Ingredients
2 pounds beef for stew, cut into 1-inch pieces
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves, crushed
3/4 cup ready-to-serve beef broth
1/4 cup tomato paste
1/4 cup dry red wine
2 cloves garlic, minced
1 pound red-skinned potatoes (1-1/2-inch diameter), cut into quarters
8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
1 cup baby carrots
Fresh parsley (optional)
Instructions
1. Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2-quart slow cooker. Sprinkle with flour mixture; toss to coat.
2. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.
3. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired. (Serves 6)