Jumbo BBQ Meatballs

1 lb. ground pork (not sausage)
1 lb. lean ground beef
1-1/2 cups crushed corn flakes or bread crumbs
1 tsp. salt
1/8 tsp. pepper
2 eggs, whisked

Mix together, squishing with hands so it's well-incorporated.
Form into 12 large balls and place in greased muffin tins.
Put 1-2 Tbl. glaze (recipe below) or barbecue brisket sauce on each meat ball.  
Bake at 375 degrees for about 30 min. until done inside.
Can be served with oven-roasted potatoes.

Glaze: 
Whisk together...
1/2 cup ketchup
1/3 cup brown sugar
1 tsp. dry mustard

Swedish Meatballs

1 lb. lean ground beef
1/2 lb. ground pork (not sausage)
1-1/2 c. breadcrumbs
1 tsp. salt
1/8 tsp. pepper
2 tsp. dried onion
1 egg
1/4 cup sour cream

With hands, squish together meats.  Add bread crumbs, salt, pepper, and onion.  In separate small bowl, whisk together egg and sour cream.  Add egg mixture to meat mixture and squish together.  Form into balls.

In large skillet (NOT non-stick), heat about 1/3 cup oil.  Add meat balls in batches.  As you add them to the oil, shake frying pan gently so they don't stick.  Continue to brown meatballs, moving frying pan as needed to brown on all sides without sticking.  Don't worry about cooking them all the way through, as they will continue to cook in the oven later.  Remove meatballs from pan when they're nicely browned and drain on paper towel.  

When all meatballs have been browned, pour remaining oil into a heat-proof dish, allowing browning to stay in pan.  Add 3 Tbl. of the oil back to the pan with the browned bits.  Add 1 Tbl. butter and 1/4 cup flour, whisking to make a roux.  Add 1 cup of beef broth and continue to whisk, allowing browned bits to stir into gravy.  Add 1/2 cup cream and whisk some more.  Gently place meatballs back into pan with gravy.  1 cup of fresh, sliced mushrooms can also be folded in, if desired.  Drizzle 1/2 cup additional beef broth over mixture--don't stir at this point.  Cover skillet with lid and put in 350-degree oven for 20-30 min. until meatballs are completely cooked.  Gently fold mixture again before serving over noodles or mashed potatoes.

French Dip Sandwiches with Au Jus

Combine:
1 can beef broth
1 packet Au Jus seasoning

In crock pot on low heat, pour broth mixture over any size chuck roast.  Cover and cook for 9-11 hours.  Remove meat and shred.  Strain liquid through a wire mesh strainer into a container.  Chill liquid until fat rises to the top.  Skim off fat.  Re-heat liquid to use for Au Jus dipping.  If needed, you could make an additional packet of Au Jus according to package directions and combine it with beef drippings.  


Toast rolls under broiler, if desired.  (A couple of my favorite kinds of rolls for this are Macey's "hard rolls" and Sam's Club's "petite white hoagie")
Put shredded meat in rolls. Serve with Au Jus.

Shepherd's Pie

Shepherds Pie is a great way to use up those Sunday dinner left-overs of veggies, gravy, and mashed potatoes, but you can also make it from scratch!

For gravy:
1/4 cup (1/2 cube) real butter
1/4 cup flour
1 can beef broth
1 tsp. beef bullion
salt & pepper to taste

3-4 cups mashed potatoes
1 lb. ground beef
2 cups frozen peas & carrots mixture, rinsed and drained
1 cup frozen corn, rinsed and drained
1 can mushrooms, drained (or fresh) --optional
1 cup grated cheese to top, optional

Make the mashed potatoes, as desired.
In large frying pan, brown ground beef plenty. 

For gravy: (You need about 2 cups of gravy, if you are using left-overs!)  In medium saucepan, melt butter.  Add flour and make a roux.  Whisk for about two minutes over medium heat.  Slowly add beef broth, whisking to make smooth.  Add bullion to taste.  When gravy is acceptable, stir it into ground beef.  Add peas & carrots, corn, and mushrooms.

Spread meat mixture in the bottom of a greased casserole dish.

Cover with mashed potatoes.

Bake in 350 degree oven until hot throughout, 20-30 min.  During last 10 min, add grated cheese to melt, if desired.

Meatloaf

Meat loaf is one of those "catch-all" meals that you can throw in whatever you like or season with whatever you like.
It's great for left-overs too! 

2 lbs. lean ground beef  (85%-15% or leaner)
2 beaten eggs
1-1/2 cups bread crumbs
1 Tbl. dried onion
1/2 cup finely chopped carrot
1 can mushrooms, with liquid
2 tsp. dried parsley
1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients in a bowl and squish together with hands to mix.  If it is too wet, add more bread crumbs (or even quick oats!).  If it's too dry, add a little milk or water.
Pat into a greased casserole dish (7.5" X 10.5" or similar size)
Bake uncovered at 350 degrees for about 45 min.  Check for doneness in center.  Pour off most of fat around meat.  For last 15 min or so, cover top with desired amount BBQ sauce or ketchup mixed with brown sugar so it begins to bake into loaf.  Serve with more sauce. 

Our favorite sauce:
1 cup bottled BBQ Sauce (we like Sweet Baby Ray's)
1 8-oz can tomato sauce
1/2 cup brown sugar
1/2 tsp. chili powder
dash of Worcestershire sauce
1 tsp. vinegar

Cheesy Beef Enchilada Casserole

1 lb. ground beef
2 cups salsa
1 can black beans, rinsed and drained
1/2 cup sour cream
3/4 cup frozen corn, rinsed and drained
1 Tbl. taco seasoning
1/4 tsp. cumin
1-1/2 cups grated cheese
sliced olives (optional)
Cilantro (optional)
Corn tortillas--depending on taste...cut into triangles
Diced tomato, sour cream, lettuce--for topping

Pre-heat oven to 375 degrees.  In large skillet (NOT non-stick), brown ground beef.  Stir in salsa, beans, sour cream, taco seasoning, corn, cumin, and cilantro (if desired).  Spread a thin layer of meat mixture (about 1/3 of the mixture) in the bottom of a greased casserole dish.  Then sprinkle about 1/2 cup cheese.  Next spread a layer of tortilla triangles.  Then do another layer of meat mixture (1/2 of the remaining mix), followed by 1/2 cup cheese.  Top with another layer of tortilla triangles, rest of meat, and top with final amount of cheese and sliced olives (if desired).  Bake until hot and bubbly (about 15-20 min.)  Serve with diced tomato, sour cream, and lettuce.

Sunday Roast Beef

This yummy pot roast is delicious and easy!

Put any kind of beef roast in the crock pot on LOW temperature.

In a small bowl, stir together:

1 can cream of mushroom soup

1/2 packet AuJus Seasoning/Gravy mix

Spread mixture over the roast.  You may add fresh mushrooms or a can of mushrooms if you'd like.  Don't add anything else.  Cover and cook on LOW for 10-12 hours until fork tender.  Remove to serving dish a shred just a bit to serve.

Use remaining liquid in crock pot to make gravy:  Pour into saucepan over medium heat.  Whisk together 1/2 cup water with 3 Tbl. flour until flour is no longer lumpy.  Add flour mixture to hot broth and whisk until thickened as desired for gravy.  You may add beef bullion, salt, or pepper to taste.  If it is too thick, add milk or water.  If it is too thin, add a little more water/flour mixture.  

Great served with Yorkshire Pudding and/or Mashed Potatoes.

Cheesy Penne Bake

1/2 - 3/4 lb. dry pasta (penne rigate or similar tube-style)
3/4 lb. - 1 lb. ground beef
Sprinkle of dried onion
1  26-oz. jar spaghetti sauce
3 oz. provolone slices
3/4 cup sour cream
3 oz. mozzarella cheese, shredded (about 1 cup)
2 Tbl. grated parmesan

Cook pasta until el dente, about 10 min.  (It's ok if it's not totally soft yet, as it will soften more while it bakes.)  Drain and set aside.  In large skillet (not non-stick), brown ground beef and dried onion plenty.  Add spaghetti sauce to meat and stir.  Preheat oven to 350 degrees and spray oval baking dish.  
Layer as follows:
Half the pasta
Provolone slices
Sour cream
1/2 spaghetti sauce mixture
Remaining pasta
Mozzarella cheese
Remaining sauce mixture
Top with grated parmesan.

Cover with foil and bake about 30 minutes or until cheeses are melted. Allow to set and cool a bit before serving.

Shish Kebobs

Steak

Chicken

Mushrooms

Fresh Pineapple

Zucchini--green & yellow

Bell peppers--colored

Grape/Cherry Tomatoes

Marinate meat in Yoshida sauce and brush skewered meat and veggies with additional sauce as you grill.

Serve with oven-roasted cubed red potatoes & sour cream

Chinese Meatballs

(This is only HALF the original recipe.  Just make this much for large gatherings, if serving a bunch of other things.)

1 can water chestnuts, drained and chopped finely
3/4 bunch green onions--just need the "chive part"
1-1/4 lbs. lean ground beef
1-1/4 lbs. ground pork (not sausage)
2 Tbl. soy sauce
3 eggs, beaten
3/4 tsp. salt (omit if using saltines)
1-1/4 cups bread crumbs or crushed saltines
cornstarch
vegetable oil

Mix all ingredients (except cornstarch and oil) thoroughly (squishing together to mix well).  Chill.  Form into small balls.  Roll lightly in cornstarch.  Heat vegetable oil in electric fry pan.  Brown meatballs and put on paper towel to drain. 

Sauce:
1/2 cup vinegar
1 cup pineapple juice
1/2 cup brown sugar
1 cup beef broth
1 Tbl. soy sauce
3/4 tsp. fresh ginger--sent through garlic press
1/4 cup cornstarch
1/2 cup cold water

In medium saucepan, heat vinegar, pineapple juice, sugar, broth, soy sauce, and ginger over medium heat.  Combine cornstarch and water.  Add to mixture and cook until clear and thickened.  Add more pineapple juice if needed to not gel up so much.  

Heat meatballs in the oven.  Heat sauce on the stove.  Put hot meatballs in chafing dish (or slow cooker).  Pour heated sauce over and sprinkle with sesame seeds.  Serve hot as an appetizer with toothpicks. 

Hamburger Stroganoff

1 lb. ground beef
sprinkle of dried onion
thinly sliced celery
3 Tbl. flour
1/2 tsp. salt
dash of pepper
1 can mushrooms, not drained
Milk
3/4 cup sour cream

In large skillet (not non-stick), brown ground beef with onion and celery.  When browned (with bits stuck to bottom of pan), turn heat lower and sprinkle in flour and salt & pepper.  Use large spoon to coat meat with flour.  When flour has been absorbed, add 1/2 cup milk and stir 'til thickened.  Add undrained mushrooms, stirring again to thicken.  Add sour cream and stir.  Add more milk as needed to thin to desired consistency.  Serve over egg noodles, rice, or potatoes.

Mashed Potato Green Bean Casserole

1 lb. ground beef
sprinkle of dried onion
1 can cream of mushroom soup, divided
1 egg, slightly beaten
1/4 fine dry bread crumbs or crushed saltines
1 Tbl. dried parsley flakes
2-3 cups mashed potatoes or french fries
Salt & pepper to taste (don't use more salt if you used saltines above)
1/2 cup shredded cheese
1 can green beans, drained

In skillet (not non-stick) brown ground beef with dried onion. Add beaten egg, bread crumbs, parsley, salt & pepper, and HALF of soup. Mix well and press into greased baking dish.  Top with mashed potatoes.  Then spread the other half of the soup over the potatoes.  Top this layer with the green beans.  Sprinkle with cheese.  Cover and bake at 350 degrees for 20-30 min.

Yoshida Marinade

This is a do-it-yourself version of yummy "Yoshida" Marinade sauce--great for marinading chicken and steak and shish kebobs!

1-1/3 cups brown sugar
4 Tbl. cider vinegar
4 Tbl. soy sauce
1/4 tsp. curry powder

Sweet and Sour Steak

1 - 1-1/2 lbs. petite sirloin, thinly sliced while it is still partially frozen
bell pepper, onion, or carrot--thinly sliced as desired
1 can pineapple tidbits
2 Tbl. cornstarch
1-1/2 Tbl. soy sauce
1/4 cup brown sugar
3 Tbl. vinegar
Sliced tomatoes, optional

In large skillet (not non-stick) saute meat and desired veggies in a bit of oil.  Meanwhile, in small bowl, measure juice from can of tidbits.  You need pineapple juice + water = 1 cup.  Whisk cornstarch, soy sauce, brown sugar, and vinegar together with pineapple juice in small bowl.  Add mixture to cooked meat & veggies.  Simmer 'til sauce is thickened.  (Add more pineapple juice/water as needed to desired thickness.)  Add pineapple tidbits and sliced tomatoes and stir only a bit. Serve over rice.  

Beef Stew

About 3 lbs. boneless beef chuck roast
5-6 small-med. potatoes (if red--don't peel; if russet--peel), diced
About 3 cups diced or sliced carrots
About 2 cups sliced celery
2-3 Tbl. fresh sliced onion (or 1 Tbl. dried)
1 can diced tomatoes
3 cans beef broth
About 3 Tbl. fat (for making roux)
About 1/3 cup flour (for making roux)

Cut roast in small bite-sized chunks.  Salt and pepper them.  Dredge individually in flour, so they don't stick together.  Brown in small batches in heavy pot (or dutch oven) in oil.  Don't worry about cooking them all the way through, as they'll finish cooking later.  Add more oil as necessary.  As you brown them, remove to drain on paper towels.  Brown onion and celery in remaining oil.  

In large crock pot, put meat, celery & onion, sliced carrots and diced potatoes.  To pan where you cooked meat, add one can beef broth--cook and scrape bottom of pan to remove browned bits.  Add this broth/bits mixture to crock pot.  Add another can of beef broth and 1 can of diced tomatoes (this should all barely cover meat and veggie mixture).  Turn slow cooker to high and cook for about 4 hours.  After all veggies and meat are tender, begin making a roux in a small saucepan with some fat (butter or other) and flour.  Add one can broth to roux and whisk til thickened.  Add some liquid from the crock pot to the roux for additional liquid.  Then pour this thickened mixture slowly into crock pot mixture, stirring carefully to combine.  

Beef Stroganoff

1-1/2 - 2 lbs. petite sirloin--thinly sliced while partially frozen

thinly sliced onion (optional)

2 stalks celery, diced (optional)

2 Tbl. vegetable oil, or as needed

Fresh sliced mushrooms OR 1 can mushrooms, drained

1/3 cup flour

1 cup milk, in 1/3-cup increments as needed

1/2 cup sour cream (or more, as desired)

1/2 tsp. salt, or as desired

pepper as desired

1/2 tsp. paprika

In skillet (NOT non-stick) brown sirloin, onion, and celery in oil 'til browned and little bits of frying are on bottom of pan.  Stir in flour until there is no white showing.  GRADUALLY add milk, stirring until thickened...don't add too much to make it too runny.  Stir in sour cream and seasonings as desired.  Serve over rice or egg noodles.

Rice Casserole

Bring 3 cups water to boil in a saucepan.

Add 1-1/2 cups long-grain white rice and 1/8 tsp. salt

Cover and turn heat to low.  

Simmer for 22 min.

1 - 1-1/2 lbs ground beef
1/2 cup chopped celery
Sprinkle of dried onion
1 can cream of mushrooms soup
Milk and sour cream
Salt & pepper
Diced Tomatoes and/or crunchy chow mein noodles

In fry pan (not non-stick) cook ground beef, celery, and onion.--allowing browned bits on bottom of pan.  Cook until celery is soft.

Add cream of mushroom soup, stirring and simmering to get browned bits off of bottom for flavor.  When rice is done cooking, scoop it into pan with meat.

Stir all together, adding milk and/or sour cream to get it to scooping consistency.

Add salt & pepper to taste.

Scoop mixture into greased casserole dish.

Top with diced tomatoes or crunchy chow mein noodles.

Bake at 350 degrees 'til heated through (10-15 min).

Optional add-ins:
Diced zucchini
Mushrooms
Finely chopped water chestnuts
Diced squash
Soy sauce

Korean Beef Stir Fry

1-1/2 - 2 lbs. petite sirloin, thinly sliced while still partially frozen

In large fry pan in some sesame oil (this is what makes it taste Oriental), stir fry beef.  Remove beef to serving dish and set aside.

Pour a bit more sesame oil in pan and stir fry a bunch of veggies 'til tender-crisp (lots of different kinds...enough for 6 people).
Options:
Broccoli
Sliced Carrots
Cauliflower
Pea Pods
Zucchini
Celery
Brussel Sprouts
Onions

Add meat back to pan with veggies and pour in sauce:
1 cup brown sugar
1/2 cup soy sauce
1/2 tsp. ground ginger

Stir and simmer 'til veggies are done (but not soggy) and some of liquid is evaporated.  Serve over rice.

Yammy Vegetable Beef Soup

1 - 1-1/2 lbs. petite sirloin, diced in tiny pieces while still partially frozen
1 large yam, peeled and diced
2-3 stalks celery, sliced
1 large can (46 oz.) vegetable juice
1 regular-size can (14.5 oz.) diced tomatoes (with juice)
1 can green beans (with juice)
1 Tbl. beef bullion granules
1 cup (approx.) frozen peas...add at end
1 cup (approx.) frozen corn...add at end
1 small zucchini (optional)
1 can black beans, rinsed and drained (optional)

Put all ingredients in crock pot in morning (or soup pot in afternoon)...don't pre-cook meat.  Simmer a long time 'til yams are soft and meat is done.  Add peas and corn at end.

Spanish Rice (Beef)

Brown in pan:
1 lb. ground beef
1 Tbl. dried onion
1/2 - 1 green or red bell pepper, sliced (whatever amount you like)

Add:
1 tsp. chili powder
1 can crushed tomatoes (or 1 can diced tomatoes, blended) + water to = 4-1/2 cups
1-3/4 tsp. salt
cilantro (optional)

Bring to boil and add 1-1/2 cups long-grain white rice.

Cover and simmer on low 25-30 min. Transfer to greased baking dish and top with grated cheese. Cover with foil. Bake at 350 'til cheese is melted and rice has absorbed excess water, about 15-20 min. Serve with tortilla chips.