Cuisine: Beef
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.
- Prep: 10 mins
- Cook: 50 mins
- Yields: 6 Servings
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.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
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?!
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
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.
- Prep: 15 mins
- Cook: 1 hrs
- Yields: 6 Servings
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.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 4 Servings
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.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
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.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 2 Servings
Beef Stew with Mushrooms and Barley
I made this Beef Stew with Mushrooms and Barley for my Dad the other day. You can make it in an Instant Pot / Pressure Cooker or, I have also included the stovetop instructions. There are a few sprigs of rosemary and thyme in this stew which makes it very flavorful. I love the addition of pearl barley, which is one of the oldest grains. It is chewy, nutty, hearty and acts as the perfect thickener for soups and stews.
- Yields: 6 Servings
Marinaded New York Strip Steaks
Marinaded New York Strip Steaks are great for the grill or even seared in a skillet. The Marinade helps to tenderize and infuse the steak with flavor. Similar to brining, marinating is an effective way to introduce extra moisture into meat that can get too dry when cooked, as well as making what you marinate more tender.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 4 Servings
Dutch Meat Loaf from Pennsylvania
My daughter Zoe, who lives on the east coast called me the other day and said that her boyfriend Pierce's mom Lynda made the BEST meatloaf she had ever had. She said that Lynda's mother got a postcard from Hunt's tomato sauce in the mail circa 1948. The Hunts ad said that "Hunts Tomato Sauce only costs a few cents per can and folks rave about the delicious things it does for their low-cost recipes". So I decided to make it, even though I don't like meatloaf. Well, I am now a fan. The sauce seems very watery, but it ends up evaporating. It's so good and ridiculously simple.
Here is a note from Lynda-
My Mom’s Pennsylvania Dutch Meatloaf recipe came right from Hunt’s Tomato Sauce Co. She sent away for 9 regional recipes and this was on the recipe cards! It actually came from Hunt Foods Inc. Fullerton, CA.
My Mom’s meatloaf was by far her best Sunday dinner! It was savory, sweet, and delicious. She used fresh bread that sat out for half a day and tore it into pieces.
The recipe calls for ½ can (8 ounce) Hunt’s Tomato Sauce ...... personally the more sauce the better I quadruple the recipe for the sauce! We always had baked potatoes and some kind of veggie with the meatloaf. As Mom used to say enjoy!
- Prep: 10 mins
- Cook: 1 hrs 15 mins
- Yields: 6 Servings