Cuisine: Beef

Sicilian Meat Roll

My mother gave me a handwritten recipe book in 1981 with family favorites. I opened it the other day and saw this recipe for Sicilian Meat Roll. It's basically Italian meatloaf. Personally, I am not a fan of meatloaf, but I made it for my father. It turned out really delicious. It definitely needs to be served with some marinara sauce. It's ground beef rolled up with ham, though I used prosciutto, and mozzarella.

By Leslie Blythe

Instant Pot Pioneer Woman Pot Roast

By Leslie Blythe

Korean Ground Beef Rice Bowls

I had some ground beef I needed to use and made these Korean Ground Beef Rice Bowls. I wasn't sure if I was going to like it, but it was seriously good. I happened to have all the ingredients and also made Bibimbap Sauce to drizzle over the top. You could add some cooked broccoli, snap peas, carrots, etc. It's quick to make. This recipe is the cheater version because it uses ground beef, unlike the more traditional Bulgogi.

By Leslie Blythe

Ravioli Casserole

This Ravioli Casserole is my "lazy" lasagna. It's a combination of ground beef, cheese, pasta sauce and cheese ravioli. I have also made Spinach Artichoke Ravioli Casserole, which is also quick and easy to make. This is perfect for a family weeknight meal.

By Leslie Blythe

Beef-A-Roni

This is my brother David's Beef-A-Roni. It's family-friendly, budget-friendly, crowd-pleasing, (trying to think of more hyphenated descriptions!) and easy to make on a stovetop. I wish I could have been there to eat it with my brother and his family and my mom. I am desperate to get into his kitchen on the east coast and cook together. 

By Leslie Blythe

Salisbury Steak with Mushrooms and Madeira

I made this Salisbury Steak with Mushrooms and Madeira for a client. The term "Salisbury steak" has been in use in the United States since 1897. The dish is named after an American physician, James H. Salisbury (1823–1905). The dish is typically served with gravy and mashed potatoes or pasta. Salisbury believed that diet was the main factor governing your health, so he created a special diet for his patients suffering from anemia, colitis, gout, rheumatism, arteriosclerosis, tuberculosis, and asthma. It was one of the earliest American "fad" diets. Who knew?!

By Leslie Blythe

Risotto with Beef, Rosemary, Sage and Barolo Wine, Alba Style

Marcella Hazan's cookbooks are wonderful and are credited with introducing the traditional techniques of Italian Cooking to the US and the UK. I stumbled upon this recipe for Risotto with Beef, Rosemary, Sage and Barolo Wine, Alba Style. I love risotto and have made it over the years using the traditional endless stirring technique, the oven method, and actually in an Instant Pot. If you want to hang out in the kitchen while drinking wine and do it the traditional way (that is, when my husband does the stirring!), it can be quite cathartic. Typically, I make mushroom or butternut squash, but this risotto has a small amount of ground beef. It's really delicious. The red wine/beef combination marries surprisingly well with the creamy Arborio rice. The sage and rosemary really deliver on the flavor front and take the whole thing to a new level. Alba in Italy is known around the world for its Barolo and Barbaresco wines and is situated in the northern Piedmont region.

By Leslie Blythe

Picadillo

I made this last night for dinner and it was AWESOME. It looked like it was going to be awful, but I was wrong. You can use any kind of pepper. Put it in a flour tortilla. The next day you can use the leftovers, if there are any, for breakfast burritos or quesadillas. It's so good and easy! Picadillo is a popular dish in most South American countries. This Mexican Picadillo uses ground beef, tomatoes, potatoes, and some peppers.

By Leslie Blythe

Basil-Butter Steaks with Tomatoes and Broccoli Rabe

My brother David sent us a fabulous box of Omaha Steaks, which are incredibly tender and delicious. We made Basil-Butter Steaks with Tomatoes and Broccoli Rabe for dinner, which was easy and outstanding.

By Leslie Blythe

Bistro Pepper Steak

My husband has been watching Chef Stephane from The French Cooking Academy on YouTube. You can learn how to make a pan sauce for steak like the kind you get in a Parisian bistro. Oh, what I would do to be in any Parisian bistro right now!

Anyway, here is the recipe for Bistro Pepper Steak. The key is deglazing the pan. My husband threw in some mushrooms, which are not in the original recipe. You can watch Stephane make it in this video.

By Leslie Blythe