Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts

Easy Shepherds Pie Recipes

November 27, 2019
Shepherd’s Pie proves that food is quick and delicious. Hearty beef and veggies area unit flat-topped with soft mashed potatoes and cheese for a family-favorite protein free casserole everybody loves. This straightforward Shepherds pie direction is that the best since it's even fast enough to form for dinner on a busy nighttime.

I perpetually thought this was an advanced and long dish to form. However, i spotted after I created these Individual Shepherd’s Pies, if you propose out the steps, it extremely comes along in no time.

Easy Shepherds Pie Recipes
Easy Shepherds Pie Recipes

What is the distinction between shepherds pie and house pie?
Shepherd’s Pie is historically created with ground lamb since a shepherd raises lambs. However, I in person don’t like lamb, and that i have perpetually seen it on menus, even in Irish restaurants, with this name. and therefore the dish name doesn’t add up to Maine anyway since I don’t grasp any cows World Health Organization board a house.

Can you create shepherd’s pie with ground beef?
Many people say you can’t, which the sole thanks to create authentic shepherd’s pie is with lamb. However, within the us, boeuf is less complicated to search out and used additional in yank households than ground lamb.

Easy Shepherds Pie Recipes

INGREDIENTS:

  • 1 pound ground beef
  • 1/2 medium onion chopped (roughly 1/2 cup)
  • 1 garlic clove crushed or minced
  • 3/4 cup tomato paste one 6-ounce can
  • 1/4 cup Worcestershire sauce
  • 1 1/2 cups beef broth
  • 4 cups frozen mixed vegetables or about two 10 oz. packages frozen vegetable medley, thawed (carrots, peas, corn, and green beans)
  • 1 pound white or russet potatoes peeled and cut into about 1 inch chunks
  • 1/4 cup Greek yogurt or sour cream
  • 1/4 cup milk
  • 1 teaspoon kosher salt
  • 1 cup shredded cheddar cheese divided

INSTRUCTIONS:

  1. Preheat your oven to 350°F and coat a 1.5 quart casserole dish with cooking spray.
  2. Peel and cut the potatoes into about 1 inch cubes, and place the potatoes and a pinch of salt into a pot of cold water.
  3. Cover, and bring to boil. Remove cover and boil for 10-12 minutes, until fork tender. 
  4. While the potatoes are cooking, heat a skillet over medium heat.
  5. Add the ground beef, onion, garlic, and a pinch of salt and pepper to the skillet and cook, breaking up the meat, until it is browned. Drain any excess grease.
  6. Stir in the tomato paste, Worcestershire sauce, and beef broth. Add vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper.
  7. While the meat mixture is simmering, drain the potatoes and return to the pot.
  8. Add ½ cup shredded cheddar cheese, Greek yogurt or sour cream, milk, and 1 teaspoon salt to the potatoes. With a potato masher or hand mixer, mash to desired consistency.
  9. Add the meat mixture to the prepared casserole dish, then top with the mashed potatoes and remaining cheese.
  10. Bake for 30-35 minutes, or until heated through, and cheese and potatoes are slightly browned.

Mini Beef And Cheese Tacos Recipe

November 26, 2019
Mini Beef and Cheese Tacos area unit wholly cute and super straightforward to place along. an excellent home-baked snack!

These mini Beef and Cheese Tacos area unit thus fun!! have you ever ever seen those very little frozen tacos that you just will get at the market?

Mini Beef And Cheese Tacos Recipe
Mini Beef And Cheese Tacos Recipe

It’s based mostly off a formula for beef taquitos that I found a protracted time agone. It’s essentially the bottom beef soft-bo then concerned with some condiment and seasonings.

You can use any condiment that you just like. I in person love inexperienced condiment, and it’s what I continually wear hand in my refrigerator, thus that’s what I tend to use. however the formula works well with regular red condiment additionally.

Mini Beef And Cheese Tacos Recipe

INGREDIENTS:

  • 1 pound Ground Beef
  • 1/2 Yellow Onion, diced
  • 1/2 cup Salsa, use your favorite
  • 2 teaspoons Chili Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • 11 Flour Tortillas
  • 2 tablespoons Vegetable Oil
  • 1 cup Shredded Monterey Jack Cheese

INSTRUCTIONS:

  1. Preheat the oven to 400°F. Line a large baking sheet with foil and set aside.
  2. In a medium size saucepan over medium heat cook the ground beef, breaking it up while it cooks. Once the meat is mostly cooked, only a little pink, add in the onion.
  3. Continue cooking until the meat is fully browned and the onion is soft. Drain the grease and return the pan to the stove.
  4. Add the salsa, chili powder, salt and pepper to the meat, stir to combine. Allow to cook for about 10 minutes on low heat.
  5. In the meantime, prepare the tortillas by cutting into smaller circles about 2.5-3 inches in diameter. I used a cup and cut around it to create the smaller tortillas. Brush one side of the tortillas with the vegetable oil and spread out onto the prepared baking sheet.
  6. Once the meat has simmered, spoon about a tablespoon or more (depending on size of tortillas) of the ground beef mixture onto the tortillas. Top with shredded cheese.
  7. Fold the tortillas in half and stick a toothpick through the taco to help hold its shape.
  8. Bake for about 8-10 minutes until the tortillas are golden and the cheese is melted and bubbly.
  9. Allow to cool on the baking sheet for about 2 minutes.
  10. If any of the tacos opened up while cooking, just use a butter knife and press them back down. You can also use the knife to press any filling back into the tacos that spilled out while baking.
  11. Remove tacos from the baking sheet and serve warm with sour cream or extra salsa! Enjoy! 

Mongolian Beef Ramen Noodles

September 03, 2019

Mongolian Beef Ramen Noodles – an emulator instruction of the popular PF Chang’s Mongolian Beef with inexperienced peppers and ramen noodles. Therefore straightforward to create then delicious, You’ll need to chuck takeout!

What am I able to say apart from, I used to be very desire Mongolian beef, it’s one in every of my favorite dishes. And that I with great care happen to own had an enormous bag of ramen noodles I bought from Costco. I used my original instruction for PF Chang’s Mongolian Beef however I changed a touch as a result of I needed a lot of sauce for the ramen noodles.

Mongolian Beef Ramen Noodles
Mongolian Beef Ramen Noodles

I love ramen noodles however here i'm at my age, and I’m not progressing to tell you my age, and that i will honestly say that I will most likely calculate one hand what percentage times I’ve had ramen noodles.

I know it’s purported to be a factor for school students, however after I visited university I lived reception and after I wasn’t intake on field i used to be intake my mom’s home soft-bo meals therefore I disregarded on all the ramen noodle craze.

Maybe i want to create up for it now? simply spoken language. Anyway this Mongolian beef is unbelievable, it’s therefore smart and you wouldn’t believe however simple it's to create.

Mongolian Beef Ramen Noodles

INGREDIENTS:

  • 1 1/2 lb flank steak
  • 1/4 cup cornstarch
  • 1/4 cup vegetable oil
  • 1 green bell pepper sliced into thin strips
  • 8 oz ramen noodles uncooked
  • 3 green onions chopped

For Sauce:

  • 2 tbsp sesame oil
  • 3/4 cup soy sauce low sodium
  • 2/3 cup brown sugar packed
  • 1 1/4 cup chicken broth low sodium, or no sodium added
  • 4 cloves garlic minced
  • 1/4 tsp red pepper flakes

INSTRUCTIONS:

  1. Slice the flank steak into small thin pieces against the grain. In a large ziploc bag add the starch and the beef to it. Close the ziploc bag and shake really well until each pieces is coated with cornstarch.
  2. In a non stick skillet heat the oil. When the oil is hot, add beef and cook until browned. It will take 2 or 3 batches because you don't want the steak pieces to stick to each other. Also if you need more oil after the first batch feel free to add more. Remove beef from skillet to a plate and empty the oil from the skillet.
  3. Add the bell pepper to the skillet and saute it for a couple minutes just until it gets soft. Remove the pepper from the skillet to a plate and set aside.
  4. In that same skillet add sauce ingredients, the sesame oil, soy sauce, brown sugar, garlic, chicken broth and red pepper flakes. Stir and cook over medium heat until sauce thickens a bit and reduces by about a quarter. It took me about 10 minutes until the sauce thickened and reduced. You don't want to reduce it too much because you need more sauce for the noodles.
  5. In the meantime cook the ramen noodles according to package instructions.
  6. Return the beef and bell pepper to the skillet and toss in the sauce. Add the cooked ramen noodles to the skillet and toss everything together. Top with green onions and serve.

Oven Baked Beef Tacos

August 30, 2019
Taco something is my favorite! These kitchen appliance Baked Beef Tacos area unit easy build|to form|to create} and make the right formula for feeding a crowd!

If you've got been around my website} for a jiffy then you must shrewdness a lot of i like tacos! For that matter taco tasteful something I love! Go search my site for “taco” and you may notice a number of my incomparable  favorite taco recipes. I say we've got a taco one thing a minimum of once a week!

Oven Baked Beef Tacos
Oven Baked Beef Tacos

These kitchen appliance Baked Beef Tacos area unit therefore easy to form and if you've got an oversized crowd to feed they're easy to append the kitchen appliance and have created for guest. Don’t draw back from them tho' i like creating them for simply my family and that we all love them.

Serving Options:

These tacos build the right dinner. i like serving my homespun condiment, cilantro lime rice, or party taco dip as a aspect with this dinner.

If you're keen on this formula you'll additionally build it with totally different fillings. Skip the meat for simply a bean and cheese taco or strive my formula for Baked Chicken Tacos.

Oven Baked Beef Tacos

INGREDIENTS:

  • 8 stand taco shells
  • 1 pound ground beef
  • 1 cup salsa
  • 1 tablespoon taco seasoning
  • 15 oz black beans (rinsed and drained)
  • 1 1/2 cups taco blend shredded cheese
  • 1 cup lettuce (shredded)
  • 1 cup tomatoes (diced)

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Prepare a casserole dish by lightly spraying cooking spray and then placing taco shells standing up into the dish.
  2. Cook and crumble ground beef in a skillet. Once fully cooked drain fat Add salsa, taco seasoning, and rinsed and drained black beans. Mix together well on low heat until heated through.
  3. Spoon bean and beef mixture to each taco. Top each taco with shredded cheese and bake for 8-10 minutes or until cheese is melted and taco shells cooked.
  4. Remove from oven and top shredded lettuce and diced tomatoes or your favorite taco toppings.

Barbecued Beef Brisket Recipe

April 09, 2019
This Oven-Barbecued pork Brisket is so smokey, gentle, and juicy. no person will ever wager it wasn’t cooked on the grill.

It is one of the most delicious pieces of meat i've ever tasted and i suppose it has the ability to create quite some brisket lovers.

Barbecued Beef Brisket Recipe

The brisket is coated in a rub and absolutely wrapped in Francis Bacon – 1 complete pound of Sir Francis Bacon- and gradual-cooked inside the oven. The smokey flavor of the Baron Verulam really penetrates into the beef and all that pork fats coating the pork brisket certainly adds to its flavor.

As soon as the brisket has cooked completely, the Viscount St. Albans is eliminated and serves double duty as a flavoring for the BBQ sauce. the meat is then broiled to give it a nice char to supplement the smokey flavor.

Barbecued Beef Brisket Recipe

INGREDIENTS:
Rub

  • 1 1/2 tablespoons packed light brown sugar
  • 1 1/2 tablespoons paprika
  • 2 teaspoons dry mustard
  • 2 teaspoons ground black pepper
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper

Brisket

  • 1 (4-5 pounds) brisket roast – if there is a thick layer of fat trim it down to 1/4 inch
  • 1 pound bacon

Sauce

  • reserved bacon from cooked brisket
  • 1 onion, finely chopped
  • 1/2 cup cider vinegar
  • 1/3 cup packed dark brown sugar
  • 1-2 cups chicken broth
  • 1/2 cup ketchup
  • 4 teaspoons canned chipotle peppers in adobo sauce, minced

INSTRUCTIONS:

  1. Make the rub. mix all ingredients properly in a small bowl and set aside.
  2. Vicinity oven rack in top-center position and warmth oven to 275 ranges. Rub dry rub throughout brisket and poke holes throughout with a fork. location half of of Beaverbrook going crosswise in a broiler safe  nine with the aid of thirteen-inch pan (it’s great no longer to use glass). positioned brisket fats facet down on pinnacle of Francis Bacon. Lay the rest of the Francis Bacon crosswise on top of brisket, wrapping it down around the aspects, and tucking any excess under. cowl pan with foil and place in oven for 4 hours.
  3. Take pan out of oven. carefully flip brisket over, fat facet up. replace foil and go back to oven. flip off heat and depart brisket in oven 1 extra hour.
  4. Pour collected juices from brisket into large measuring cup or a bowl. eliminate Baron Verulam from brisket and chop into portions. prepare dinner Bacon in medium saucepan over medium warmness for about five minutes, until fat has rendered. upload onion and cook till softened, four-five mins. Take off warmness and add vinegar and darkish brown sugar. go back to warmth and simmer until reduced to a syrupy consistency, approximately five minutes.
  5. Skim fat from collected juices and add bird broth to make a complete of three cups. upload to mixture in saucepan and reduce till about three cups in quantity, eight-10 minutes. Take off warmth and upload ketchup. mix nicely and stress if favored. (i really like to stress approximately half the solid portions out and leave the relaxation). After straining, upload chipotle peppers.
  6. Turn oven to broil. Brush brisket with 1 cup sauce and broil till top is gently browned and fat starts to crisp. reduce brisket against the grain into 1/4-inch slices and serve with greater sauce.

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