Cuisine: Beef

Creamy Cowboy Soup

Hearty, rustic soups are the epitome of comfort food. Perfect for chilly days, their rich flavors and satisfying textures can warm you from the inside out. Creamy Cowboy Soup is a prime example, featuring a comforting blend of ground beef, bacon, ranch-style beans, corn, and potatoes, all simmered in a creamy broth.

By Leslie Blythe

Smash Burger Tacos

I am testing a new recipe to serve at school lunch. Smash burger tacos - A culinary fusion of burgers and tacos, smash burger tacos have captivated taste buds worldwide with their crispy patties, melted cheese, and customizable toppings. The process involves smashing a thin, beef patty onto a tortilla, adding a layer of melty cheese, and your favorite burger toppings. This one is sort of a take on a Big Mac. It's everything I thought it would be and more and a lot less carbs.

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Maple Pepper Steak

Maple pepper steak is an unexpected fusion of sweet and savory flavors. The rich, buttery taste of steak is complemented by the warm sweetness of maple syrup and the spicy kick of pepper.

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French Onion Beef Pot Pie

I am always trying to come up with meals that my father would like. This French onion soup meets beef pot pie and gets topped with flaky buttermilk biscuits, is a crowd-pleasing and easy-to-make casserole. He loved it!

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Pittsburgh Salad

The Pittsburgh Salad, a unique culinary creation featuring a bed of greens topped with crispy french fries, is a beloved regional dish with a somewhat murky history.
While there's no definitive answer to its origin, the most popular theory places its birth in the early 1960s at a Western Pennsylvania drive-in.
The Contenders
Two establishments lay claim to the title of Pittsburgh salad creator:
Jerry's Curb Service in Bridgewater, PA
Hilltop Grill in Rochester, PA (This restaurant seems to have closed down)

The story goes that a customer at one of these restaurants ordered a steak sandwich without the bread, adding fries to the top of a salad. The resulting concoction sparked inspiration, leading to the creation of the Pittsburgh salad as we know it today.
The beauty of this salad is its versatility. While the core components of greens and fries remain constant, the toppings and dressings can vary widely. All I can say is that this salad is brilliant in every way.

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Grilled Citrusy Marinated Tri-Tip

Grilled Citrusy Marinated Tri-Tip is very flavorful. Marinating the beef in this citrusy mixture helps to tenderize the meat and infuse it with bright, zesty flavors. Tri-tip is much easier to find in states on the West Coast, particularly California where it's a popular cut. It can be trickier to find on the East Coast. Butchers can cut the same section of beef (the bottom sirloin) in different ways. On the West Coast, they often separate a triangular portion as a Tri-Tip, while East Coast butchers might incorporate it into roasts, steaks (called sirloin cap or sirloin tip), or even ground beef. My theory is that Tri-Tip is almost always grilled and we tend to grill year-round on the West Coast.

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Firehouse Chili and Cornbread Casserole

I have made this Firehouse Chili and Cornbread Casserole twice in one week due to the rave reviews. I like this dish because the cornbread is baked right on top of the chili, which gives it a nice crust on top.
Cocoa powder (my secret ingredient in all my chilis) adds a rich depth of flavor to chili. Be sure to use unsweetened cocoa powder so it doesn't make the finished dish sweet.

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French Onion Beef Short Ribs

French Onion Beef Short Ribs is a decadent dish that combines the rich, savory flavors of braised beef short ribs with the caramelized sweetness of French onions. It's served with sliced Gruyère toasted baguette.
The key to this dish is slowly braising the short ribs until they are fall-off-the-bone tender. The French onions are cooked low and slow until they are deeply caramelized, adding a rich depth of flavor to the dish.

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American Goulash

American goulash is a hearty, one-pot dish that's considered a classic American comfort food. It's quite different from its Hungarian namesake. Think of it as an elevated Hamburger Helper.It's made in a single pot or Dutch oven. The ground beef is simmered in tomato sauce, beef broth and seasonings. Then, the elbow macaroni is added directly to the pot and cooked until tender, absorbing all the delicious flavors.

By Leslie Blythe

Rice Cooker Gyudon (Japanese Beef Bowl)

I saw this adorable kid @easypeasyjordan make this Gyudon (Japanese Beef Bowl) all in a rice cooker. It's so easy, hence his name Easy Peasy Jordon, I had to make it. Well, I have to tell you it totally works. I have tweaked his recipe slightly, but you can very easily tailor this to suit your taste. Have your kids give it a go.

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