Beef Roast

beef roast, any cut type
oil
salt and pepper, to taste
allspice, to taste
8 carrots, cut in half
1 can beef broth
1 can water
2 teaspoons Worcestershire sauce
4 tablespoons butter
4 tablespoons flour
Kitchen Bouquet


Rub oil on both sides of roast. Season with salt, pepper and allspice on both sides of roast. Over medium high heat, brown roast on both sides. Place salted carrots in the bottom of a crock pot, place browned roast on carrots. Pour beef broth, 1 can of water and Worcestershire sauce over roast. Cook in crock pot for 10 hours on low, turn roast over halfway through cooking. Remove roast and vegetables from broth, keep warm. Make a roux by melting butter over medium high heat and add flour and cook for 1 minute. Strain broth into a large sauce pan, add roux and cook over med heat until desired thickness. If too thick add a little water. To get a darker brown color add kitchen bouquet.

Beef Fajita

1/4 cup fresh lime juice
1/3 cup water
2 tablespoons vegetable oil
1 large garlic clove, crushed
3 teaspoons vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke flavoring
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
dash onion powder
1 pound top sirloin
1 tablespoon vegetable oil
1 medium Spanish onions
1 medium green pepper
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon fresh lime juice
salt and pepper, to taste


Combine the first 12 ingredients in a large Ziploc bag, mix well. Slice steak into 1/4 inch strips; add to marinade bag and put in refridgerator overnight or at least 4 hours.  To make the meat put the meat and entire bag of marinade into the Instant Pot manually cook at high pressure for 10 minutes; let it naturally release for 10 minutes. When ready to prepare fajitas; heat a cast iron skillet over medium high heat. Add oil, onions and green pepper, sauté for 5 minutes. Add soy sauce, water and lime juice; continue sautéing until vegies are blackened and onions are translucent. Salt and pepper to taste.  When vegies are done increase heat to high, add meat and juices and sauté until meat is heated through. Serve with flour tortillas, sour cream, guacamole, shredded lettuce, shredded cheese and salsa.

Beef Stew

1 tablespoon oil
2 pounds beef, 2 inch cubes
flour
salt and pepper, to taste
allspice, to taste
2 large russet potatoes, 2 inch cubes
4 carrots, 2 inch cubes
28 ounces beef stock, divided
14 ounces water
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoons kitchen bouquet
4 tablespoons corn starch
4 tablespoons water


Over medium heat, in a pressure cooker, heat oil. Season beef well with salt, pepper and allspice. Dredge beef in flour, remove excess and brown in pressure cooker. Remove browned beef from pressure cooker, add 14 ounces of beef stock and 14 ounces water and deglaze pan. Return beef to pressure cooker, cook for 15 minutes; natural release for 5 minutes, then quick release. Add the rest of the ingredients, except kitchen bouquet,  corn starch and water; mix well.  Pressure cook for 10 minutes; quick release.  Bring stew to a boil; add kitchen bouquet  and slurry of corn starch and water and simmer for another 15 minutes, or until desired thickness. Salt an pepper to taste.

Beef Stroganoff

                 1 1/2 pound beef

                 2 tablespoon butter

                 2 tablespoon oil

                 1 tablespoon flour

                 2 tablespoon tomato paste

                 1 clove garlic

                 15 ounces beef broth

                 2 teaspoons Worcestershire sauce

                 1 cup sour cream 

                 Cooked egg noodles

                 Salt and pepper beef and dredge
                 in flour. Set Instant Pot to medium
                 sauté, add butter and oil. Brown meat
                 on all sides. Add flour, tomato paste and

                 garlic; cook for 2-3 minutes. Add broth and
                 Worcestershire sauce; stir well. Pressure
                 cook high for 10 minutes, natural release

                 for 10 minutes, then instant release. Turn off
                 Instant Pot and add sour cream, mix well.
                 Serve over egg noodles.

                 

Chicken Makhani (Indian Butter Chicken)

                 1 pound boneless skinless chicken thighs
                 3 teaspoons olive oil, divided
                 2 teaspoons curry powder
                 1/2 yellow onion
                 1 jar ALDI Tikka Masala sauce
                 1/2 cup water
                 2 tablespoons butter
                 1/2 cup half and half
                 1 cup basmati rice
                 1 3/4 cup water
                 pinch of salt

                 Cut chicken into bite size pieces.  In a plastic
                 bag add 2 teaspoons of oil and curry powder;
                 add chicken and mix to coat.  Let chicken
                 marinade for 1-24 hours.

                 Slice onion thinly.  In an Instant Pot set to low
                 sauté; add 1 teaspoon of oil and onion; sauté for
                 several minutes.  Add chicken, sauté for 5 minutes.
                 Add Tikka Masala and water.  Set Instant Pot to
                 manual pressure for 9 minutes.  Natural release for
                 5 minutes then quick release.  Set to medium sauté;
                 add butter and half and half.  Simmer for 5 minutes.

                 In a saucepan add water and salt, bring to a boil.
                 Add rice; stir. Return to a boil; cover and turn down
                 as low as possible.  After 1 minutes, remove from heat
                 and let sit 5 minutes.  Fluff rice with a fork.

                 If not using an Instant Pot follow the same recipe except
                 instead of pressure cooking, cover and simmer for 15
                 minutes.
                
         

Country Style Steak

                      4 steaks cut from a bottom round roast 1/2 inch thick
                      flour for dredging
                      15 ounces chicken broth
                      1 teaspoon dried thyme
                      2 teaspoon corn starch
                      2 teaspoon water
                      Salt and Pepper to taste


                     Pat dry steaks and salt and pepper.  Dredge steak
                     in flour, shake off excess.  Tenderize with
                     48 blade cutter.  Set pot to high sauté, add oil, add
                     steak, and brown steak on both sides. Remove steak
                     and add broth and thyme, scrap up the bottom of the pot.
                     Return steak to pot and cook at high pressure for
                     35 minutes, natural release for10 minutes. Remove
                     meat from pot and set to high sauté.  To thicken sauce
                     make a slurry of water corn starch and add to broth.
                     Stir and cook until thickened.

Easy Dulce de Leche

           1 can sweetened condensed milk, 14 ounces
           1 teaspoon vanilla
           pinch of sea salt

           Remove label and cover from can of milk.
           Cover can with foil, place on trivet in instant
           pot. Pour water into instant pot up to the middle
           of the can. Pressure cook high for 40 minutes:
           quick release. Remove to the counter and let sit
           for 20 minutes. Add vanilla and salt to can and
           stir until smooth. Cover and refrigerate.

Split Pea Soup

                      1 Tablespoon Oil
                      1/3 Cup Onion, finely chopped
                      1/3 Cup Celery, finely chopped
                      1/2 Cup Carrot finely chopped
                      1 clove garlic, minced
                      8 Cups Vegetable stock
                      2 Cups Split Peas, rinsed
                      1 Ham Hock
                      1 Bay Leaf
                      Salt and Pepper to taste


                     Add oil to pressure cooker, sauté onions,
                     celery and carrots for 5 minutes, add garlic
                     and sauté for 30 seconds. Add stock and split
                     peas and stir well.  Add ham hock and bay leaf.
                     Seal pressure cooker and cook at pressure for
                     12 minutes, release pressure naturally. Remove
                     ham hock and bay leaf.  Use an immersion
                     blender to make soup smooth (you can leave it
                     chunky if you like). Remove meat from ham
                     hock and add back to the pot. Simmer soup to
                     desired thickness.  Salt and Pepper to taste.
             

 

Swiss Chicken

           6 tablespoons butter, cut into 6 pieces
           2 large chicken breast, cut into 1 inch bites
           1 cup shredded Swiss cheese
           1 can cream of chicken soup
           1/2 cup milk
           6 ounces stuffing mix
           1/2 cup chicken broth

This is a pot-in-pot recipe. You will need a pot small enough
to fit in your Instant Pot pot.

In insert pot put the butter, top with chicken. Top chicken with 
shredded cheese. Mix soup and milk together and pour over
chicken and cheese. Sprinkle stuffing over the sauce, pour broth
over stuffing.

In the instant pot add 1 cup of water and the trivet. Place small pot
on trivet. Cook on manual for 15 minute, natural release for 10
minutes.

Stir to combine and serve.

           

Beefy Hash Brown Pizza

5 cups frozen hash browns, thawed
10 3/4 ounces condensed chedder cheese soup, undiluted
1 egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
15 ounces pizza sauce
4 cups shredded pizza cheese, divided


In a bowl combine the first 5 ingredients, spread mixture into a greased jelly roll pan. Bake at 400 degrees for 20-25 minutes or until lightly browned. While baking; in a large skillet brown the beef; drain the fat, add the pizza sauce and simmer for 5 minutes. Top hash browns with two cups of cheese, top with beef mixture, then rest of cheese. Bake at 400 degrees for 5-10 minutes or until cheese melts.

Cabbage Slob

2 pounds kebob meat, bite sized
5 pounds potato, bite sized
1 pound carrot, bite sized
1 pound bacon, uncooked
3 sticks butter
1 head cabbage
salt and pepper, to taste


Season and brown meat in a pan for 5 minutes, drain. Wash vegetables and cut into bite size pieces. Combine vegies and salt and pepper to taste. Combine meat and vegies. To assemble place 6-8 sheets of aluminum foil 3 feet long in the shape of an asterisk so the middles overlap. In middle of foil put 1 stick butter, then mound meat and vegies in the middle. On top place 2 sticks butter. Over all lay bacon strips. Cover everything with cabbage leaves. Pull up foil and wrap to close. Cook on grill at low for 2 - 3 hours or until vegies are tender. Stir before serving.

Chili Spaghetti

1 pound ground beef
2 cloves garlic
3 cups tomato juice
16 ounces kidney beans, canned, rinsed and drained
6 ounces spaghetti, 3 inch pieces
1 tablespoon Worcestershire sauce
3 teaspoons chili powder
1 1/2 teaspoons salt
1/2 teaspoon cumin
1/2 teaspoon pepper


Preheat oven to 350 degrees. In a large skillet brown hamburger and garlic, drain off grease. Put hamburger in a greased 2 1/2 quart casserole dish; stir in the rest of the ingredients. Cover tightly and bake for 65-70 minutes, remove from oven and let sit covered for 10 minutes. Stir and serve.

Chili Three Ways

1 pound hamburger
2 cups water
1 tablespoon vegetable oil
1/2 onion, finely chopped
15 ounces tomato sauce
1 bay leaf
2 tablespoons chili powder
1 teaspoon cumin powder
3/4 teaspoon salt
3/4 teaspoon vinegar
3/4 teaspoon allspice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cinnamon
1/4 teaspoon crushed red pepper
1/8 teaspoon garlic powder


Mix uncooked hamburger with water, it will be soupy. In a large pot add oil and saute onions for 2 minutes. Add hamburger and water mixture, and the rest of ingredients to pot. Bring to a boil, reduce heat and simmer for 3 hours. Serve over hot dogs or Cincinnati Style shown below.

Chili 2 Ways - Spaghetti, Chili

Chili 3 Ways - Spaghetti, Chili, Chedder cheese

Chili 4 Ways - Spaghetti, Chili, Chedder cheese, Onions or Kidney Beans

Chili 5 Ways - Spaghetti, Chili, Chedder cheese, Onions and Kidney Beans

Creamed Chip Beef

2 tablespoons butter
2 tablespoons flour
2 cups milk
1 package chipped beef, cut into strips
salt and pepper, to taste


Melt butter over medium high heat and add flour, cook for 1 minute. Set roux aside and heat milk to boil. Add roux to milk reduce heat. Add beef, salt and pepper. Cook over medium heat until desired thickness, if too thick add milk. Serve over toast.

Flaa Family Sloppy Joes

           1 pound ground beef
           1 can condensed chicken gumbo soup
           1/2 cup ketchup
           2 teaspoons prepared mustard
           1 teaspoon Worcestershire sauce

           In a large skillet, brown ground beef until no
           longer pink. Add the rest of the ingredients, mix
           well. Simmer for 10 minutes over medium low heat.

Glazed Meatloaf

1 cup ketchup
1/4 cup brown sugar, packed
2 Tablespoons apple cider vinegar
2 teaspoons oil
1/2 each onion, chopped fine
2 cloves garlic, minced
18 each saltine crackers
1/2 cup milk
1 pound ground sirloin, 90% lean
1 pound ground pork
2 each egg
1 each egg yolk
2 teaspoons dijon mustard
2 teaspoons worcestershire sauce
1 teaspoon salt
1/2 teaspoon peppr
1/2 teaspoon dried thyme


Preheat Oven to 375 degrees
In a small pan heat ketchup, brown sugar and vineger over medium heat until boiling. Reduce heat and simmer for 5 minutes; set aside.

Cover a cookie sheet with aluminum foil. Cover a cooling rack with foil and spray with non stick spray. Place on prepared cookie sheet and make slices in foil for draining.

Heat oil in small skillet over medium heat. Add onions cook until tender about 8 minutes, add garlic and cook for 30 seconds transfer to large mixing bowl. In food processor add half of the crackers and half the milk and beef. Process until smooth, transfer to the mixing bowl. Repeat process with the rest of the crackers, milk and pork. Add the rest of the ingredients and mix well. Form into a loaf on prepared pan; bake for 50 minutes. Remove from oven, pat off excess grease with a paper towel. Spoon on half of the prepared glaze and cook under the broiler until glaze is set. Let rest for 10 minutes before serving.

Korean Beef

           1/4 cup brown sugar
           1/4 cup soy sauce
           2 teaspoon sesame oil
           1/2 teaspoon red pepper flakes
           1/4 teaspoon ground ginger
           1 tablespoon olive oil
           3 garlic gloves, minced
           1 pound ground beef or sliced beef
           1/4 teaspoon sesame seeds
           Basmati Rice

           In a small bowl whisk together the 1st
           5 ingredients. In a large sauce pan heat
           oil over medium low heat add garlic. 
           Cook the garlic for 30 seconds; add beef
           and sauté until cooked through. Add sauce
           mixture to pan and cover and simmer for
           10 minutes. Serve over rice garnish with
           sesame seeds.

Meatloaf Pie

1 pound hamburger
1/2 pound ground pork
1 egg
1/3 cup ketchup
1/4 cup milk
1/2 cup seasoned bread crumbs
2 teaspoons Worcestershire sauce
1/4 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon pepper
3 cups mashed potatoes, prepared
1 cup cheddar cheese


Combine all ingredients except potatoes and cheese. Put in a greased 9x13 pan. Bake at 350 degrees for 45-50 minutes. Remove from oven drain grease. Top meatloaf with prepared potatoes and top potatoes with cheese. Bake for an additional 5-10 minutes or until cheese is melted.

Porcupine Meatballs

1 pound ground beef, extra lean
1/2 pound ground pork
1 egg, slightly beaten
1/2 cup rice, uncooked
1 teaspoon Worcestershire sauce
2 cans tomato soup, condensed, Divided
1/2 can water
salt and pepper
1 tablespoon oil
1 glove garlic, minced


Mix meat, egg, rice, 1/2 can of soup, Worcestershire sauce, salt and pepper to taste. Form into balls. Brown in oil and garlic. Remove meatballs wipe out pan, return meatballs. Mix 1 1/2 can of soup and 1/2 can water pour over meatballs. Cover and simmer until cook through about 40 minutes.

Rice Hot Dish

1 pound hamburger
2 cans cream of chicken soup, condensed
2 1/2 cups minute rice
2 1/2 cups water
Salt and pepper


Brown hamburger, set aside. Mix soup and water in pan, bring to a boil. Remove from heat add rice and hamburger, stir, cover, and let sand for 15 minutes. Season with salt and pepper.

Taco Meat

1 pound lean ground beef
1/4 cup flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water


In a bowl use your hands to combine all the ingredients except the water. Add meat mixture and water in a large skillet. Cook over medium heat until cook through. Finished product should be smooth and somewhat pasting looking.

Tacos Dorado (Crispy Tacos)Taco Meat above
1 cup sharp cheddar cheese (or taco cheese)
24 - 3 inch corn tortillas
vegetable oilMix taco meat with the cheese, allow to melt.
Brush tortillas with oil on both sides and put
in a 400 degree oven for 3 minutes, this will make
them pliable.  Heat a 12 inch skillet over medium
heat, add 3 tablespoons of oil. On half of each tortilla
spoon 2-3 teaspoons of taco/cheese mixture, fold
tortilla in half and push together, DO NOT seal them.
When the oil is hot fry the tacos for 2-3 minutes on each
side. Place finished tacos on a paper towel and dab off oil.
keep warm in a 200 degree oven until all are done.