Archive | Beef

The Best Hamburger and Meatloaf Seasoning

The Best Hamburger & Meatloaf Seasoning

I’m not sure how many different ways I’ve tried to season our meat for grilled hamburgers or the deliciously classic meatloaf ~ at least 3 or 4 a year for lots and lots of years now.   Some have been pretty good.  Some not so good at all. Recently when I was searching again for a way to season some burgers we were planning to grill up for a family birthday party I came across this recipe from Allrecipes.com.  I think it’s my all-time favorite. I really like that it doesn’t have bread crumbs or crackers and it’s moist and makes a really good yet subtlety flavored meat that works well for dressed up burgers or a glazed meatloaf.

The Best Hamburger and Meatloaf Seasoning

The Best Hamburger and Meatloaf Seasoning

Ingredients

  • 1-1/2 pounds ground beef
  • 1/2 onion, pureed
  • 1/2 cup shredded Monterey Jack cheese
  • 1 teaspoon soy sauce
  • 1 teaspoon Worchestershire sauce
  • 1 egg
  • 1/4 cup dried onion flakes
  • 2 tablespoons beef base or beef bouillon granules
  • 1 clove garlic, minced
  • 1/4 teaspoon onion powder
  • 1-1/4 teaspoons dried parsley flakes
  • 1/8 teaspoon celery seed
  • 1/8 teaspoon paprika, sweet or smoked
  • 1/8 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed dried rosemary
  • 1/2 teaspoon salt
  • Glaze for a meatloaf
  • 1/4 cup brown sugar, firmly packed
  • 1/4 cup ketchup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground dry mustard

Directions

  1. In a large bowl, mix together all of the ingredients.
  2. For hamburger patties
  3. Form into patties and grill on a hot grill for about 5 minutes on each side or until cooked to your desired doneness.
  4. For a meatloaf
  5. Press into a loaf pan.
  6. Combine the glaze ingredients and spread the glaze over the top of the meatloaf.
  7. Bake at 400 degrees for 45-60 minutes.
http://www.abrightandbeautifullife.com/the-best-hamburger-and-meatloaf-seasoning/

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 0
Yum

Bobby’s Favorite Goulash

Bobby's Favorite Goulash ~ This goulash is delicious plain, but topped with sour cream is what boosts it up to goulash superstar status.

OK.  So I know I’m dropping Bobby Deen’s name like I know him and he gave me this recipe personally.  But this is his recipe by the same name, which I wanted to change but just plain ole goulash sounded so… well, plain, and I didn’t know what else to name it so I left it at Bobby’s Favorite Goulash.  Hopefully he won’t mind.

My mom used to make a goulash similar to this and I always liked it because it was so hearty and tasty.  This one has some different seasonings than hers but is just as delicious.  And it has just a bit of spiciness, thanks to the cayenne pepper.

I’ve never, ever, thought to top goulash with sour cream (the recipe actually says to use plain fat-free Greek yogurt but I don’t like plain yogurt) but that’s what actually sends it up to goulash superstar status.  My hubby liked it just as well without the sour cream.  But for me, so many things taste better with sour cream, including this goulash.

Bobby’s Favorite Goulash

Bobby’s Favorite Goulash

Ingredients

  • 1 pound ground beef
  • 1 medium onion, pureed
  • 1 medium green bell pepper, pureed
  • 1 medium red bell pepper, pureed
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 can ( 8 ounces) tomato sauce
  • 1/2 cup chicken broth
  • 1 tablespoon soy sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper, or to taste
  • black pepper, to taste
  • 1 cup elbow macaroni
  • 3 green onions
  • sour cream

Directions

  1. Heat a large nonstick pot over medium-high heat. Add the meat and cook, stirring and breaking it up, until it loses its pink color, about 2 minutes.
  2. Add the onions and peppers and cook, stirring frequently, until the vegetables begin to soften, about 3-4 minutes.
  3. Add the tomatoes, tomato sauce, chicken broth, soy sauce, basil, oregano, garlic powder, cayenne, and black pepper, and bring to a boil. Reduce the heat and let it simmer covered for 20 minutes.
  4. Stir in the macaroni and let simmer, covered, stirring occasionally until tender, about 15 minutes.
  5. Let stand for 20 minutes before serving.
  6. Top individual servings with green onions and a dollop of sour cream, if desired.
http://www.abrightandbeautifullife.com/bobbys-favorite-goulash/

 

Recipe source: From Mama’s Table to Mine by Bobby Deen, slightly adapted

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 0
Yum

Slow-cooked Roast Beef {& Shredded Beef}

Slow-cooked Roast Beef & Shredded Beef

So, the way I cook my roasts is the same way I make shredded beef.  When we want a roast dinner, I largely chunk the meat, like in the above photo.  When we want shredded beef for sandwiches, I shred it.  This meat is so juicy and tender and not dry at all.

I’m not sure where this recipe actually came from but my mother, some of my siblings and I all use it for making shredded beef, which I happen to think is the most delicious shredded beef I’ve ever tasted, and is delicious served on either these rolls or these.

The original recipe lists sliced onions to be cooked with the meat but we don’t like it that way so I leave it out.  If you want them, just thinly slice an onion or two and put it in to cook with the meat.

I’ve served shredded beef sandwiches using this recipe at lots and lots of dinner parties and have shared the recipe with several friends, and now they make it all the time, too.  It’s so easy to throw together and forget about it for 8 hours, then shred or chunk it up and you’re ready to sit down to a delicious meal.

Slow-cooked Roast Beef with Glazed Carrots

Slow-cooked Italian Roast Beef {& Shredded Beef}

Slow-cooked Italian Roast Beef {& Shredded Beef}

Ingredients

  • 1 Chuck Roast
  • 1 package of Good Seasons Italian Salad Dressing Mix
  • 2 tablespoons powdered Au Jus
  • 2 cups water

Directions

  1. Place the roast in a crock pot or dutch oven.
  2. Sprinkle the Salad Dressing Mix and powdered Au Jus over the roast.
  3. Pour the water over the roast and just stir around a bit to mix the seasonings with the water.
  4. Crock Pot ~ Cover and cook on low for 8 hours.
  5. Dutch Oven ~ Cover and cook at 200 degrees for 8 hours.
  6. Remove the meat and place it in glass dish {I usually use a 9x13}; allow it to cool a bit so you can chunk or shred it.
  7. Remove the fat from the pan and discard.
  8. Return the meat to the juice and warm through before serving.

Notes

The shredded beef sandwiches are delicious on their own or with a slice of provolone cheese melted on top of the meat and served with some of the juice on the side for dipping.

http://www.abrightandbeautifullife.com/slow-cooked-roast-beef-shredded-beef/

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 0
Yum

Steak Marinade

Steak Marinade

Grilling season is just getting underway for us.  We aren’t die-hard grillers that grill year ’round.   We’re more of the “when the weather is sunny and warm” grilling type of people.  Last week the temperatures were in the 70s so we uncovered our grill and kicked off the season with a delicious surf-n-turf gourmet dinner.  You can get the surf recipe {here}.

This steak marinade tenderizes the meat, gives it a subtle yummy flavor while still allowing the natural meaty flavor to come through, uses only common kitchen ingredients, and goes together quickly so you won’t need to spend much time fussing over it.  Just mix it up, pour it into a ziplock bag, add the meat, and let it do it’s thing for about 24 hours.

Steak Marinade

Steak Marinade

Ingredients

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon Worchestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon yellow mustard
  • 1 tablespoon soy sauce
  • 1/2 teaspoon pepper

Directions

  1. Mix all of the ingredients together and place in a ziplock bag.
  2. Add the steaks and marinate 24 hours, or at least overnight.
  3. Grill steaks as desired.

Notes

Double the recipe for more that 2 large or 4 small steaks.

http://www.abrightandbeautifullife.com/steak-marinade/

 

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 0
Yum

Hamburgers with Garlic-Herb Butter

Hamburger with garlic-herb butterThere are lots and lots of ways to grill burgers and we’re always trying new ways to try to make ours even better. One way of preparing them is placing a slice of garlic-herbed butter within the hamburger ~ it adds yummy flavor and keeps it moist on the inside.  In case you missed the recipe for garlic-herb butter you can click {here} to see it.

This really isn’t a recipe, more just a method for grilling one tasty burger.  Give it a try ~ there’s still time for outdoor grilling before the weather keeps us more indoors than out.

Step 1: Shape your hamburger patty and then make a depression in the center.

Hamburger with garlic-herb butter-2

 

Step 2:  Place the slice of herb butter in the depression.

Hamburger with garlic-herb butterStep 3:  Mold the ground beef around the butter, sealing it well so the butter won’t seep out.  Season with salt and pepper.

Hamburger with garlic-herb butter-3

 

Step 4:  Grill to desired doneness.

Here is the link for my Recipe for Garlic-Herb Butter.

Recipe idea: How To Grill by Steven Raichlen

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 0
Yum

P. F. Chang’s Mongolian Beef Copycat Recipe

Mongolian Beef

I love P.F. Chang’s Mongolian Beef but I don’t like the price of eating out and I don’t like the travel time into “the city” to eat there.  Plus, I would much rather create tasty meals and eat at home.  This P. F. Chang’s Mongolian Beef copycat recipe is rich, flavorful, and sure to satisfy your tastebuds.  It’s also a quick, easy meal to prepare and only uses a few common ingredients.  {I can’t even tell you how good the sauce over the rice is.}

Ingredients:

Sauce
2 teaspoons vegetable oil
1/2 teaspoon fresh ginger, minced
1 tablespoon garlic, minced
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar

Meat
2 tablespoons vegetable oil
1 pound flank steak
1/4 cup cornstarch
2 large green onions, sliced

Directions:

Sauce
1. Heat vegetable oil in a small saucepan over medium/low heat.
2. Add ginger and garlic to the pan, stir and cook for about 1 minute.
3. Quickly add the soy sauce and water before the ginger and garlic scorch.
4. Dissolve the brown sugar in the sauce, then increase the heat to medium and boil for 2-3 minutes.  Remove from heat.

Beef
1. Slice the flank steak against the grain into 1/4″ slices.
2. Place the meat into a large bowl and add the cornstarch.  Toss to coat all of the meat.
3. Let the beef sit for about 10 minutes so that the cornstarch sticks.
4. As the beef sits, heat up the oil in a large skillet over medium-medium/low heat.
5. Add the beef and sauté until brown.  Stir occasionally until it is cooked evenly.
6. When the beef is thoroughly cooked add the sauce and stir well.
7. Add green onions.
8. Serve over rice.

Recipe slightly adapted from here.

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 26
Yum

Asian Beef Lettuce Wrap

IMG_4603

These Asian Beef Lettuce Wraps are the perfect blend of flavors and the perfect ratio of meat:rice:lettuce.  Just try to imagine the deliciousness of a spicy lime meat and rice mixture nestled on a bed of crisp lettuce leaves.  I’m telling you, we almost can’t get enough of these.  In fact, recently we couldn’t because we had them for dinner on a Friday night and ate the leftovers for lunch the next day. Then we made them three days later and did the same thing all over again!  I slightly adapted the recipe from (here), which is actually called Asian Chicken Lettuce Wraps, but we use ground beef because we have a freezer full of it.  Try these for dinner some night, soon, and if you happen to have leftovers you’ll have lunch to look forward to the next day.  Enjoy.

*serves 4

Ingredients:

1 cup uncooked rice {we like Calrose}, cook according to directions then set aside
2 tablespoons fish sauce
1 tablespoon soy sauce
3 tablespoons fresh lime juice plus 2 teaspoons fresh lime zest (from about 3-4 limes)
1-1/2 tablespoons brown sugar
1 teaspoon cornstarch
1 pound ground beef
1 jalapeño, stemmed, seeded, and minced (leave the seeds in if you like it hot)
1/4 cup chopped fresh basil (or 1-2 teaspoons dried basil)
3 green onions, thinly sliced
lettuce leaves (I used Romain)

Directions:

1. Whisk the fish sauce, soy sauce, lime juice, brown sugar, and cornstarch together in a small bowl and set aside.
2. Cook the ground beef, jalapeno, and lime zest (and dried basil, if using) in a skillet over medium heat, about 5 minutes.
3. Whisk the fish sauce/lime mixture to recombine and add to the skillet.
4. Cook over medium heat, stirring constantly, until the sauce has thickened (1 or 2 minutes).
5. Stir in the fresh basil {if using} and green onions.
6. Mix as much rice as you desire into the beef mixture (I use about 1-1/2 cooked rice).
7. Serve on lettuce leaves.

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 19
Yum

Powered by WordPress. Designed by Woo Themes