Instantpot Boneless Beef Ribs

Instantpot Boneless Beef Ribs

About 2 1/3 pounds boneless beef ribs
1 cup water
 Charles Vargo's Rendezvous seasoning or rub of your choice
BBQ sauce, optional

Season ribs with salt
Place ribs in Instantpot and pour 1 cup water on them
Select meat/stew setting for 40 minutes
When timer beeps, unplug cooker and throw a cold wet towel on lid.  Release pressure.
Sprinkle Rendezvous seasoning on ribs and serve.

Broccoli Beef Recipe

Broccoli Beef Recipe
Serves 4 as part of multicourse meal

Ingredients:

8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
6 oz (175 g) broccoli florets Water, for boiling
2 ½ tablespoons oil 2-in (5 cm) ginger, peeled and sliced

Marinade:

½ tablespoon soy sauce
1 teaspoon rice wine or sherry
¼ teaspoon sesame oil
3 dashes white pepper 1 tablespoon corn starch

Sauce:

1 tablespoon soy sauce
1 tablespoon oyster sauce
¼ teaspoon sesame oil
½ teaspoon sugar
1 teaspoon corn starch
4 tablespoons water

Method:

1. Marinate the beef with all the ingredients for the Marinade, about 15 minutes.
2. Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
3. Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.
4. Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.
5. As soon as the Sauce thickens, dish out and serve immediately.

Leftover Beef Roast

One of my favorite leftovers is roast.
Next day's dinner is soooooooooooooooo easy and no one ever complains about these leftovers!
This recipe is very versatile depending on what you have leftover.
I use one pan and whatever container the potatoes were saved in so technically, it's a one pot meal and comes together very quickly.
This generously serves 4 people or 3 very hungry people.  ☺

Ingredients:
Leftover beef roast.  About a pound is ideal but if it's a little less or a little more, that's ok too.
2 cups of the drippings or beef broth.  If you don't quite have 2 cups, add water, canned beef broth or milk.
2 heaping Tablespoons of flour
Leftover potatoes
(You could also use rice, pasta or toast in place of potatoes.  To make a hot beef commercial, place a slice of toast under the potatoes.)

Instructions: 
Chop the beef up into small, bite size pieces.
Melt about 2 Tablespoons of the fat (or EVOO) with two heaping Tablespoons of flour in the bottom of a wide, deep pan on medium heat.
Whisk for one minute.
Add the beef drippings and beef chucks to the flour/fat mixture and stir until it comes to a boil.

Warm up the potatoes in the microwave.  Mine takes about 6 minutes on high.

Once the beef and gravy comes to a boil, adjust the seasoning and thickness and if needed by adding water, beef broth, milk or water.  Once it comes to a boil again, turn the heat down to simmer.

Mound the potatoes onto the plate and pour the beef gravy on top.
Serve with a side of veggies or a salad.
Enjoy.

Italian Pot Roast

italian pot roast




1 boneless beef chuck roast
(3 to 4 pounds)
1 can (28 ounces) diced tomatoes,
drained
3/4 cup chopped onion
3/4 cup burgundy wine or beef broth
1-1/2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon pepper
1/4 cup cornstarch
1/2 cup cold water
cut roast in half. Place in a 5-qt. slow cooker. add the tomatoes, onion, wine, salt, basil, oregano, garlic and
pepper. cover and cook on low for 5 to 5-1/2 hours.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan.
combine cornstarch and water until smooth. gradually stir into pan. Bring to a boil; cook and stir for 2 minutes
or until thickened. Serve with meat.

EF~Braised Beef Brisket

Serves 6

• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 3 1/2 pounds beef brisket, cut into 3-inch pieces
• Coarse salt and ground pepper
• 8 shallots, halved
• 6 garlic cloves, smashed and peeled
• 3 cups dry red wine

Directions

1. Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
2. Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours.

From Everyday Food, October 2009

Serve with buttered noodles and carrots. 

*Cooks note:  I used Tisdale Cabernet Sauvignon for the wine and it was delish. 
Family wasn't impressed with the buttered noodles.  I think mashed potatoes will go with this next time I make it.
This was not a cheap recipe because the shallots are not cheap but we thought this was really tasty.  It was worth peeling all those shallots too.  Will make again.

Mexican Beef Casserole

This is not spicy.
I didn't have evaoporated milk.  I substituded a soup can of milk.  Seemed to work out fine.

Mexican Beef Casserole
1 lb. ground beef
1/2 of a large onion, diced
1 can diced tomatoes.  drain off some of the liquid

1 can cream of mushroom soup
2 cups shredded cheese
1 can diced green chilies, drained
1 can evaporated milk
Tortilla chips to cover the bottom of a 9 x 13 pan

In a medium skillet, saute meat, onion and tomato.  Salt and pepper to taste.
In a saucepan, combine soup, chilies and milk until bubbling gently.  Stir in cheese until melted.

Layer tortilla chips in the bottom of a greased casserole dish.
Add meat mixture, top with meelted cheese mixture.
Bake @350 degrees for approximately 45 minutes.

Serves 6

Beef Lo Mein

Ingredients:
8 ounces hot cooked pasta noodles (spaghetti, linguini, etc.)
1 lb flank steak (sliced)
1 teaspoon dark sesame oil
1 tablespoon peanut oil
1 tablespoon fresh ginger (minced)
4 garlic cloves (minced)
3 cups fresh broccoli (chopped)
1 ½ cups onions (sliced)
3 tablespoons low sodium soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon chile paste with garlic
Cooking Instructions:

Step 1: In a large bowl combine cooked pasta and sesame oil, tossing well to coat. Cover and set aside. In a wok over medium high heat, heat peanut oil. Add ginger and garlic, stir fry for 30 seconds. Add broccoli and onion, stir fry for 3 minutes.
Step 2: Add steak and stir fry for 5 minutes or until done. Add pasta mixture, soy sauce, brown sugar, oyster sauce, and chile paste. Cook 1 minute or until heated thoroughly.
(Makes 4 Servings)

CountryGirls Steaks

I got this recipe from someone I know on the net.
This is a delicious, easy recipe. I think the soup and onion mixture
would be fantabulous on a beef roast as well.

Recipe by CountryGirl

1 or 2 packages of round steak.
1 can of beef broth.
2 cans of mushroom soup
1 small onion.

Place round steak in bottom of roaster and pour broth and soup over top of meat. Cut up onion an place on top of mixture. Bake at 300 for 3 or 4 hours. Serve with potatoes and vegetables.

Cooks Note:
I used sirloin steaks instead of round and served with mashed potatoes and sauteed green beans.
As stated, the soup and onion would be great over a beef roast.

Family Verdict:
Ate every morsel of this delicious meal. We are stuffed!
Will make again!

Goulash

My family recipe for Goulash is nothing like traditional goulash. It's not spicy, and uses ground beef instead of chunks of beef. It's something you may remember for school lunches. My mom prepared this often as I was growing up. This is a cheap and cheerful, comforting meal.
Serve with a veggie on the side and maybe some garlic toast.

4 servings

1/2 a bag noodles cooked according to package directions.
Almost any kind or pasta will do. I often use rotini or whole grain egg noodles. Something that will hold the sauce. You can stretch this out by using a full bag of noodles.
1# ground beef
1/2 onion, diced
2 cloves garlic, grated
salt and pepper to taste(you can omit the onion, garlic, salt and pepper and substitute Paula Deen's Home Seasoning instead if you wish)
1 tsp. mustard
3/4 cup ketchup
1 Tbsp. Chili Powder (optional)
Parmesan cheese for garnish

While the pasta is cooking, brown the meat, onion, and garlic over medium heat. Salt and pepper to taste.
When the meat is browned, add the drained pasta, mustard, ketchup and chili powder.
Stir to combine. Heat through.
Garnish with Parmesan.

Cooks Note: This is a versatile dish. You can throw in a can of diced stewed tomatoes or add in some herbage if you like. Use less ketchup if you use the tomato juice from the can and you may have to cook it longer to reduce the liquid. You could use ground turkey or chicken instead of the ground beef.

Family Verdict: This is a family favorite meal. No one complains. :)

Quick Beef and Rice

1 pound ground beef or turkey
2 cups rice
1 package onion soup mix
4 cups water
1 15 oz. can cream of mushroom soup

Brown the ground meat and drain if necessary. Add soup mix, rice, soup, and water and bring to a boil. Cover and simmer for 20 minutes, till rice is done.

Options: You can leave out the cream of soup if you don't have it or just make a simple white sauce. If you don't have any onion soup mix, sauté an onion and add 2 tsp. beef bouillon instead.

Neen's Beef Curry

Beef Curry with Rice

1 1/2 pounds stew beef
salt and pepper
flour
1 tablespoon vegetable oil
3/4 cup very hot water
2 cups hot cooked rice
1 tablespoon of curry powder or more, to taste
1 tablespoon chopped pimiento

Cut beef into smaller pieces; roll in flour seasoned with salt and pepper.

Brown beef in a heavy saucepan in a vegetable oil over medium heat.

Add hot water and bring to a boil.

Reduce heat, cover, and simmer for 2 hours.

Check occasionally and add more water if necessary.

Meanwhile, cook rice and add curry powder and pimientos.

Toss cooked rice with the beef.

Season with salt and pepper to taste.

RR~Meatloaf Muffins with Barbecue Sauce

• Vegetable oil or extra virgin olive oil (EVOO), for pan
• 1 1/2 pounds ground sirloin
• 1 small yellow onion, cut into quarters by a grown-up helper (GH)
• 1 small green bell pepper
• A splash of milk
• 1 large egg, beaten
• 1 cup plain bread crumbs
• 2 tablespoons grill seasoning, such as McCormick brand Montreal Steak Seasoning
• 1 cup smoky barbecue sauce
• 1/2 cup tomato salsa
• 1 tablespoon Worcestershire sauce

Preparation

Preheat oven to 450°F. Brush a 6-muffin tin with vegetable oil or EVOO.

Put ground beef into a big bowl.

Put onions into a food processor.

Cut the bell pepper in half and rip out the seeds and the white stuff and throw it away.

Cut the pepper into a few pieces (ask your GH for help if you need it) and add to the food processor.

Pulse the food processor to finely chop the onion and bell pepper. Add to the meat bowl.

Whisk the milk into the beaten egg and add to meat. Add breadcrumbs and grill seasoning.

In a small bowl, mix together the barbecue sauce, salsa and Worcestershire sauce.

Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands.

Wash your hands well after handling the raw meat.

Use a large ice cream scoop to put the meat into the muffin tin.

Top each "muffin" with a spoonful of reserved sauce. Bake about 15 minutes. Ask your grown-up helper (GH) to cut open one muffin to test if it's cooked through.

http://www.rachaelray.com/recipe.php?recipe_id=682&r=583,813,682,330,715,716,876,449

Cooks Note:

I love this technique, however, we felt it was just a little too spicy. It was good though. My picky son ate almost all his portion just leaving the parts with the extra sauce.
Next time, I will use my own meatloaf recipe and put them in the muffin cups.
It took about 20-25 minutes to thoroughly cook.

I made mashed potatoes with sour cream, a little butter and Paula Deens Seasoning, and corn for sides.

Mexican Casserole

I hate rolling enchiladas so this is my way of making the same thing, but without the hassle of rolling.

1# Ground Beef
1 can Refried Beans
Onion
Taco Seasoning (optional)
Soft Flour Tortilla shells
Enchilada Sauce
1 cup plus extra for top ~Cheddar Cheese
Sour Cream
Scallions

Preheat oven to 375 degrees.
Brown the hamburger and onion in a skillet until no longer pink. Add the Taco Seasoning and cheese and stir until cheese is melted. Add the refried beans.

In the meantime, cut up some tortilla shells. I use 3 jumbo size tortillas or 6 taco size ones. I cut them up into bite size pieces.
Drop them into a medium size bowl. Stir in enchilada sauce and 1 cup cheese.
When the meat mixture is heated through, stir that in until it is mixed well.
Pour into a greased 9x9 baking dish.
Sprinkle the top with cheese. Cover with foil.
Heat in the oven for 15-20minutes, remove foil and bake for 5 minutes longer until cheese is browned and bubbly.
Serve with sour cream and chopped scallions.

Cooks notes~This can also be made using corn tortillas instead of flour. Sometimes I skip the tortillas and use cooked pasta noodles instead.

You can use ground chicken or turkey instead of beef.

You can use any kind of cheese you like.

Strogie Hogies/ My Way : )

I made Rachael Ray's Strogie Hogies and my son said it was the best sandwich ever! That is pretty high praise coming from Mr. Picky.
I am going to put down my version here. I will definitely make this again because it was so well loved and it is soooooooo easy with not many ingredients.
This are like beef stroganoff on a bun instead of noodles. You can definitely spoon the mixture on cooked egg noodles instead of bread.
This takes less then 15 minutes to cook. So easy.


Strogie Hogies/ My Way

1-1/2 # beef sirloin sliced very thin, no more then 1/4 inch
1 cup Flour
Salt and pepper or seasoned salt. I use Paula Deen''s House Seasoning.
2 Tbsp Extra Virgin Olive Oil (EVOO)
1-1/2 cups beef stock
1/3 cups sour cream
Sub buns or keiser rolls.

Pop the meat in the freezer for about 10-15 minutes. It will cut very thin and easily for you this way.

Slice the meat and dredge in seasoned flour mixture. If you use just salt and pepper to season the flour with, you may want to grate some onion on the meat while it is browning.

Heat a large skillet with the EVOO to medium high heat.

Knock off excess flour and place meat in pan in a single layer and brown the meat. It won't take long because it is so thin. Turn and brown the other side.

When meat is no longer pink, pour in the beef stock. Let it come to a boil and thicken. About a minute.
Stir in sour cream.

Serve on buns or rolls or over hot cooked egg noodles.