Click on the type of meat or the specific cut for recipes.
I read a blog called The Pioneer Woman, and she’s always got some great recipes on her site. I had to share her steak bites. They are great for a party, but you’ll need to open the windows because the butter does smoke.
My sister Sharon makes this, and it is so yummy!
1 round steak
2/3 c. red wine
2T balsamic vinegar
2T grill seasoning
1/3 c. olive oil
3 cloves fresh garlic, chopped
1/4 c. butter, softened
3-4 oz. Gorgonzola cheese, softened
ground black pepper
- Mix together red wine,...Read More »
Great for parties!
1 lb. hamburger
1 cup brown sugar
1/2 cup vinegar
1/2 cup water
1 cup ketchup
1 tbsp. soy sauce
1 tbsp. cornstarch
- Mix the salt, pepper and nutmeg with the meat.
- Shape into small meatballs (about 1 inch diameter).
- Place on an oven tray and...Read More »
A traditional Dutch dish!
leftover roast or raw stewing beef *
2 tbsp oil
2 tbsp butter
3 onions, chopped
1 tbsp brown sugar
1/2 can of tomato paste
1 tsp red hot pepper
1 beef bouillon cube
1/4 cup sweet soy sauce (Ketjap)
lemon slices, optional
- Cut leftover meat...Read More »
2-3 cloves of garlic, cut in slivers
1 tbsp dried oregano
1 tbsp dried basil
1 1/2 tsp dried mint
1 tsp pepper
2 tbsp olive oil
- Cut slits in the top of the roast and put in slivers of garlic.
- Combine the rest of the ingredients and...Read More »
This one is from my mother-in-law!
2-3 pound blade roast
salt and pepper
2-4 tbsp oil
2 diced onions
4 cloves garlic
28 oz. can of diced tomatoes
1/2 cup dry red wine
1 tsp basil
1/2 tsp. oregano
1/2 tsp. salt
1 tbsp. sugar
1 tbsp horseradish
- Generously sprinkle the...Read More »
This is one of my favourite roasts!
1 sirloin tip roast (2-4lbs.)
10 cloves garlic, minced
2 tsp salt or kosher salt
2 tbsp vegetable oil
1 tsp pepper
- Preheat the oven to 500F.
- In a bowl, smash the garlic and salt with a fork until a thick paste is formed.
- Drizzle in...Read More »
Ground beef is insanely versatile. It can be used in tomato sauces, on nachos, for hamburgers, and the list goes on. It is an economical cut, and I like to have some stashed in my freezer year round!...Read More »
Much as the name implies, stew beef is good in stew. In the winter, I like to toss veggies, some frozen tomatoes from my garden, an assortment of herbs, and a package of stew beef into my slow cooker. Cook on low for 6-8 hours and dinner is ready with...Read More »
Grilling steaks are a no-brainer. Add a bit of salt, lots of fresh-ground pepper, throw them on the grill for a few minutes, and serve! These cuts come from the loin and are the most tender and most juicy eating. A summer staple! By the way, if you don’t have...Read More »
This category has the most variation in it. Round and sirloin steaks are lean cuts without a lot of marbling, so you have to be careful not to overcook them. I’ve read that you’re not supposed to grill them, but I have with much success. They won’t be as juicy...Read More »
Don’t be afraid of cooking a roast. They are actually very easy, and if you are having guests over, a roast means you don’t have a lot of last minute prep.
There are two kinds of roasts: oven-roasting and wet-roasting (or pot roasts). An oven roast can be done in an...Read More »
I’m always looking for ways to use up leftover pot roasts, so here are some ideas!
Day One: Pot Roast
- Serve the pot roast with mashed potatoes.
- Make leftover mashed potatoes.
Day Two: Enchiladas
- Shred some of the leftover meat.
- You can add any kind of additions to the filling that you like: black olives, cilantro, jalapenos,...Read More »