Bacon Wrapped Steak Medalions

Preparation Time: 15 min
Serves: 6

Ingredients:

3 cloves garlic
3 Tbsp olive oil
1.5 lb Sirloin Steak
1/4 lb Thick Cut Bacon
1 Tbsp Black Pepper
1 Tbsp Coarse Sea Salt (Can substitute Kosher Salt)
2 Tbsp Organic Better Than Bouillon (R) Roasted Chicken Base
Toothpicks

Cut garlic cloves in half
In a frying pan, heat olive oil on medium-low and add cut cloves with the cut side down.  Simmer for 5min, then remove garlic cloves.

Cut steak into 1.5 - 2 inch diameter pieces, 3/4 inch thick.
Mix Salt, Pepper and Chicken Base in a medium (8-12" diameter) mixing bowl.  This will be thick
Add Steak pieces to the bowl and mix until all sides are covered

Wrap each piece of steak with one slice of bacon, using toothpicks to hold in place.
Place wrapped steak in the frying pan, overlapping side of the bacon down.  Using tongs, rotate pieces every few minutes until all sided are cooked.

Slow Cooker Beef Brisket French Dip Sandwiches

I found this recipe at neighborhood blog.com

3 Tbl olive oil
3-4 lbs. beef brisket
Sea salt and black pepper
1 yellow onion, quartered
4 med potatoes, quartered (opt)
4 carrots, cut into bite sized pieces (opt)
4 garlic cloves, minced
2 tsp dried rosemary
4 bay leaves
2 cups beef broth
2 cups dry red wine
Enough water to cover

Add oil to large skillet and heat over medium heat.  Cut any large hunks of fat off the brisket and then season it generously with salt and pepper on all sides.  Add brisket to the hot oil and brown all sides.

Place onion, carrots, potatoes in bottom of crockpot followed by the brisket.

In the skillet you used to brown the meat, over medium heat, add garlic, rosemary, bayleaves and cook gently until garlic is soft.  Add broth and wine and cook off alcohol from the wine.  Pour all of this over brisket and add enough water to cover the vegetables.

Cook on low for 6 hours, then on high for an additional 2-4 hours, until your desired tenderness.
**Remove bay leaves before serving.

For sandwiches:
Remove brisket from crockpot and shred it.  Butter both sides of buns, then place them under broiler on low for a couple minutes until toasted.  Pile the bottom half of the buns with brisket and a few onions followed by 1-2 slices Swiss cheese.  Place that half of the sandwich back under the broiler for another couple minutes until cheese is melts.  Top with other half of the bun.  Use the remaining broth from the crockpot as "dip" for the sandwiches.  Dunk and enjoy!

Joyce Hancock's Lasagne

Joyce and Don Hancock, friends in Mankato.
I don't know how she did it, but everything she cooked was great.

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1 lb mozzarella cheese, sliced or shredded-- set aside

In saucepan:
1 lb hamburger
1/2 lb Italian sausage
1 clove garlic, minced
1/2 tsp salt
1 can (1 lb) tomatoes, crushed or diced
2 (6 oz) cans tomato paste
1 Tbl basil
Brown meats, and drain off excess grease.
Add the rest of the ingredients, above, to meat mixture and simmer 45 minutes.

While simmering, cook 10 oz lasagne noodles

Combine in a separate bowl:
3 cups cottage cheese
1/2 cup grated parmesan cheese
2 Tbl parsley flakes
2 beaten eggs
1 tsp salt and 1/2 tsp pepper



Layer as follows in a 13x 9x2 pan:
1/2 of the lasagne noodles
1/2 of the cottage cheese mixture
1/2 of the mozzarella cheese
1/2 of the sauce
Repeat

Bake at 375 about 1 hour

Individual Meatloaf (Meatball for each person)

From Karen Morton
A Friend from Lake Stevens, WA

1 egg
1/2 c. milk
1 cup shredded cheddar cheese
1/2 c. oatmeal
1/2 c. chopped onion
1 tsp salt
1 lb ground beef
2/3 c. ketchup
1/2 c. packed brown sugar
1 1/2 tsp mustard

In bowl, beat egg and milk.  Stir in cheese, oats, onion and salt.  Add beef and mix well.
Use ice cream scoop to make balls and place in a greased 13x9x2"baking dish.  (But, even better, spray a wire rack and place balls on top of the rack in a shallow pan--the fat drips to the bottom of the pan).

Combine ketchup, brown sugar and mustard.  Spoon over the meatballs.
Bake uncovered at 350 for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160 degrees.

Chili ( mild, with no cumin)

This is great on baked potatoes, too.


1 lb ground beef
2 medium onions, chopped
3- 15 oz cans chili beans, rinsed and drained, more or less to taste
2 Tbl sugar
1-2 Tbl chili powder, to taste
salt and pepper to taste
28 oz tomato juice or 28 oz diced tomatoes, undrained

In Dutch oven type pan, cook and stir ground beef and onions until browned.  Drain excess grease.
Add the rest of the ingredients, bring to a boil, reduce heat and simmer for about 20 minutes.

Easy French Dip Sandwiches

Serves 8
3 lb. fresh beef brisket (not corned beef)
1 pkg (1.3 oz) dry onion soup mix
10-12 oz condensed beef broth

8 mini-baguettes or sandwich buns

Place beef in slow cooker.  Mix dry soup mix and beef broth.  Pour over beef.
 on Low 8-10 hours or until beef is tender.
Skim fat froom liiquid.  Remove beef.  Cut across grain into thin slices.

Cut each baguette horizontally in half.  Fill with beef.  Cut in half  Serve with broth for dipping.

Salisbury Steak in CrockPot

Old fashioned taste.  Serve with mashed potatoes,sweet corn and fruit salad.

4-8 hamburger patties seasoned with 1 Tbl steak seasoning (Montreal)
Layer in crockpot with sliced mushrooms (as many as you want)

Mix together:
1 1/2 c. chopped onions
1/2 tsp. pepper
1/4 cup flour
1 1/2 c. beef broth
Pour over beef and mushrooms.

Cook in crockpot on low for 6-8 hours

Meatball and Spinach Baked Ziti

6-8 Servings

2 cups ziti
Kosher salt and freshly ground black pepper
1 lb. lean ground beef
1/2 small onion, chopped
1/4 c. panko breadcrumbs
2 tsp. garlic powder
1 tsp. salt
1/2 tsp pepper
1 large egg
1 tbl canola or vegetable oil
1/4 c. dry red wine (opt)
1 (24 oz) jar marinara (or recipe, below)
2 bunches spinach, stems discarded and leaves torn (about 4 cups)
3 Tbl chopped fresh basil
sliced olives to taste (opt)--stir in before adding mozzarella
8 oz shredded mozzarella
Preheat oven to 350.  Lightly grease a 2 qt baking dish.
Cook pasta in a large pot of boiling salted water until al dente.  Set aside. Mix ground
Beef, onion, breadcrumbs, garlic, egg, salt, and pepperin a bowl.  Shape into 30 or so small meatballs.
Heat oil in large skillet over medium heat.  Add meatballs and cook, turning occasionally, until brown on all sides, 6-8 minutes.  Stir in wine, gently scraping up brown bits from bottom of pan. Stir in marinara, spinach and basil and fold in pasta.  mozzarella cheese over all and bake til melty and bubbly around edges, 25-30 minutes.  Let stand 10 minutes before serving.


Marinara Sauce
2 Tbl olive oil
1 medium onion, chopped
2 tsp. minced garlic
1 (28 oz) can crushed tomatoes
1 tsp oregano, dried
1 whole bay leaf
1 tsp sugar
salt and pepper to taste
Over medium heat, heat oil in large pot until hot.  Add onion and garlic, saute 3-5 minutes until soft but not browned..Add tomatoes, stir to mingle flavors.  Add oregano and bay leaf.  Sprinke in sugar, salt and pepper.  Lower heat and continue to simmer for 30 minutes, uncovered.  Stir occasionally.  Remove bay leaf.

Chili Cheese Dip

From Shirley Evans

1 lb. lean hamburger, browned and drained (optional)
1 lb. Velveeta, cut into cubes
1 can Rotel (green chiles and tomatoes)
2 tsp. Worchestershire sauce
1/2 tsp. chili powder

Mix and melt in crock pot or microwave.

Chi Chi's Taco Seasoning

From Dan Evans

4 teaspoons dried minced onion
3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper


1lb hamburger browned

3/4 water and simmer 15 minutes stirring occasionally. 

Quick Ragu

From Andie Evans

Makes 6 cups

Total Cook Time: 35 minutes

1/2 onion

1 stalk celery, cut into 4 pieces

1 small carrot, cut into 4 pieces

1 clove garlic

1/2 tsp. chopped fresh rosemary

3 Tbsp. extra-virgin olive oil

1 lb. ground beef

Kosher salt and freshly ground pepper

1 28-oz. can crushed tomatoes

1/2 c. whole milk

Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.

Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the beef, 1 tsp. salt and 1/2 tsp pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 c. water and 1/2 tsp. salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.

Serve over pasta.

Barbequed Meatballs

This is the appetizer we enjoy every year. Always a hit. It started in the Home Town Cafe in Alden, MN, which was owned by Grandma and Grandpa Hanson. They made these meatballs every week and served them on their Sunday Buffet.

5 lbs lean hamburger---form into small balls and brown in frying pan.
Transfer browned meatballs into a large roasting pan.

Mix together in saucepan:
28 oz. catsup
1-8 oz can tomato sauce
1/4 c. worchester sauce
1/4 c. vinegar
1/4 c. lemon juice
1 tsp liquid smoke--be very careful with this.
1/2 c. honey (optional)
Heat just to boiling.
Pour over meatballs.

Bake meatballs at low temp (250 -325 or so) for 3-4 hours or more.

Or cook in crock pot for 3-4 hours or more.
Cool and store in refrigerator. It gets better the next day.

Freezes well.

Dried Beef Dip

From Shirley Evans
An Evans favorite.

1-8 oz pkg. cream cheese
1-16 oz pkg. sour cream
1-8 oz jar water chestnuts, chopped
1-8 oz pkg dry beef, chopped
1 onion, chopped fine (or to taste)
2 drops tobasco sauce

Heat thoroughly in microwave.
Serve hot with Wheatsworth crackers (or any cracker of your choice).

Herb and Mustard Sirloin with Baked Potatoes

From Andie Evans

Makes 4 servings

Total Cook Time: 30 minutes

4 small russet potatoes, scrubbed

1 1/2 lbs. sirloin steak (1/2 inch thick)

2 Tbsp. spicy mustard, plus more for serving

2 tsp. crumbed herbes de Provence

5 Tbsp. butter

Kosher salt

Freshly ground black pepper

2 Tbsp. chopped fresh chives or scallion greens

Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes.

Meanwhile pierce both sides of the steak with a fork. Mix the mustard and herbes de Provence in a bowl and rub all over the steak.

Heat a large cast-iron skillet over medium-high heat. Add 1 Tbsp. butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes. Turn and brown the other side, about 4 more minutes for medium-rare. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 Tbsp. butter. Let rest for at least 5 minutes.

Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes.

Mix the remaining 3 Tbsp. butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard.

To make Joe-safe, use dairy-free butter.

Wine-Braised Chuck Roast with Onions

From Shirley Evans
Makes 4 to 6 servings
Total Cook Time: 4 3/4 hours

4 lb. boneless beef chuck roast
2 tsp. salt
3/4 tsp. black pepper
2 Tbsp. vegetable oil
2 lb. onions (4 to 6 medium), halved lengthwise and thinly sliced
2 large garlic cloves, finely chopped
1 Tbsp. tomato paste
1 Tbsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 1/2 c. dry white wine
1 c. water

Put oven rack in middle position and preheat oven to 325 degrees.

Pat beef dry and rub all over with 1 1/2 tsp. salt and 1/2 tsp pepper. Heat oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.

Add onions to pot and saute over medium high heat, stirring frequently, until pale golden, about 10 minutes. Add garlic, tomato paste, thyme, rosemary and remaining salt and pepper and cook, stirring. 2 minutes. Add wine and water and bring to a boil. Return beef to pot, then cover tightly and bruise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.

Let beef stand, uncovered, in onion sauce about 30 minutes.

Preheat oven to 350 degrees and transfer beef to a cutting board. Cut into 1/2-inch thick slices. Season with salt and pepper and return beef to sauce. Reheat, covered, 20 minutes.

Serve over noodles.

Hamburger and Barley Soup

From Shirley Evans
Makes 18 cups

2 lbs. extra-lean ground beef
2 c. celery, cut into 1/2-inch dice
2 c. carrots, cut into 1/2-inch dice
2 c. cabbage, cut into 1/2-inch dice
1/2 c. onion, cut into 1/2-inch dice
2 (50-oz.) cans beef broth or consommé
1 (28-oz.) can whole tomatoes, coarsely chopped, including all juices
2/3 c. uncooked barley
2 tsp. thyme
1 tsp. basil
2 cloves garlic, finely chopped
5 tsp. brown sugar, or to taste
5 tsp. balsamic vinegar, or to taste
2 tsp. Worcestershire sauce
Freshly cracked black pepper, to taste

In a large kettle, brown ground beef just until it is no longer pink, crumbling the meat into small pieces. Thoroughly drain off fat. Return drained meat to pan and add celery, carrots, cabbage, onion, consomme, tomatoes and juices, barley, thyme, basil and garlic. Cover pan and bring mixture to a boil. Reduce heat and simmer 45 minutes to 1 hour or until vegetables and barley are tender. Remove from heat and stir in brown sugar, vinegar, Worcestershire sauce and black pepper. Check seasoning and serve.

Goulash

From Shirley Evans
Makes 4-6 servings

1 lb. hamburger
big can tomato sauce
box of ready-cut spaghetti
dried onion
salt
pepper

Brown hamburger and drain fat. Add dried onion, salt and pepper. Add tomato sauce and simmer. Cook spaghetti noodles until tender and add to meat sauce. Stir until completely covered in sauce. Serve

Taco Soup

From Paul Harter
Posted by Andie Evans


1 lb. ground beef
1 medium white onion, diced
1 (15-1/2 oz.) can black beans
1 (15-1/4 oz.) can whole kernel corn, drained
2 (14-1/2 oz.) cans crushed tomatoes
1 (14-1/2 oz.) can diced tomatoes with chiles
1 (1-1/4 oz) package taco seasoning mix
1 (1 oz.) package ranch salad dressing mix
Fritos corn chips
sour cream
grated cheese
chopped green onions


Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, taco seasoning, and ranch dressing mix and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about an hour. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese and green onions.

Chunky Beef Stew

From Shirley Evans
Makes 16 cups

3 lbs. stew meat or boneless beef chuck
vegetable oil
1/2 c. flour
1 tsp. salt
1 tsp. freshly ground black pepper
2 large onions, cut into 1-inch dice
2 (14.5-oz.) cans beef broth
1 (28-oz.) can tomatoes, coarsely torn, including all juices
1/2 tsp. thyme
5-6 russet potatoes, peeled and cut into large chunks
1 lb. carrots, peeled and cut into large chunks

Trim away any obvious fat and gristle on meat. Make sure all pieces are roughly 1-1/2 inch cubes. As you trim the beef, lay the pieces on paper towels. The meat will not brown if it is damp.

Preheat oven to 475 degrees.

In a large sauté pan, over fairly high heat, brown beef in just enough oil to keep the meat from sticking. This should be done in several batches to avoid crowding the meat. Regulate heat so that it browns evenly without burning meat. Do not cook until hard and crusty--just nicely browned. Add more oil, if necessary. As each piece is browned, remove to a 4-qt. oven-proof casserole.

When all the meat has been added to the casserole, toss it with flour, salt and black pepper. Set casserole, uncovered in 475 degree oven for 5 minutes. Toss meat again and return to oven for 5 more minutes. This will result in a nice brown crust on the meat.

While meat is cooking, sauté onions in the same skillet in which you browned the meat. Add a small amount of oil, if necessary.

After meat has cooked in the oven, remove casserole. Reduce over heat to 325 degrees. Add the browned onions to the meat. Then pour one of the cans of beef broth into the sauté pan and scrape up any bits of beef and onion that remain. Pour it all into meat mixture. Add second can of beef broth along with tomatoes and their liquid, and thyme. Place casserole back into oven and cook at 325 degrees for 2 hours. Regulate heat so that the liquid simmers slowly during the cooking time.

After 2 hours, add potatoes and carrots. Continue cooking 30 minutes. Test for doneness. The veggies should be tender, not mushy.

Beef Stroganoff

From Shirley Evans

1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
1 1/2 lbs. beef stew meat, cubed
2 Tbsp. butter
1 c. mushroom soup
2 c. sliced mushrooms
1 c. shallots
1/2 c. water
1 tsp. Worchestershire sauce
2 Tbsp. ketchup
3/4 c. buttermilk
egg noodles

Mix flour, salt and pepper in large, covered skillet and coat meat. Brown meat. Stir the butter, mushroom soup, mushrooms, shallots, water, Worchestershire sauce, and ketchup into meat, cover and simmer for at least 2 hours or until tender. When meat is tender, stir in buttermilk. Heat through and serve on egg noodles.