Round steak with potatoes, corn, and gravy

 

Ingredients

3-4 lbs of Round Steak (eye, top, bottom)
2 Pouches of Onion Gravy
2 C of Hot Water
1 Medium Yellow Onion, Sliced
3 Cloves of Garlic, Peeled and Smashed
2 T of Butter

Use a skillet and 1 T of butter to sear off both sides of your round steak. I only cooked these on each side for 2 to 3 minutes.

In your Instant Pot, sauté the onions and the garlic in 1 T of Butter.

Add the slices of meat to the pot.

Add the two pouches of the gravy to 2 C of hot water and dissolve.

Pour over the meat and onions.

Set your Instant Pot to the meat setting and cook on high pressure for 20 minutes.

Release the steam and you are ready to serve.

This recipe is best served on top of creamy mashed potatoes and with buttery corn. You can also use rice or egg noodles. But in my opinion, the gravy needs to be with mashed potatoes. If you want to make this recipe in your crock pot, sear the meat in the skillet, and brown the onions and mushrooms in the same skillet and add the gravy mix to your crock and cook on low 8 to 10 hours. Remember to keep the lid on your crock or it will take longer. If you are making this in the oven, do the same steps as the crock, but place the meat, onions and gravy in a casserole dish, cover with foil and bake at 350 degrees for 2.5 hours. You can also add mushrooms to this recipe if you like. Another option is to add in one can of Cream of Mushroom Soup to make it a creamy gravy.

One Pan Beef Enchiladas Verdes

 

Steak Fajita Chili

Ingredients

1 tablespoon olive oil

1 1/2 pounds beef chuck-eye steak, cut into 1-inch pieces

1 medium white onion, thinly vertically sliced, slices halved

8 garlic cloves, minced

2 tablespoons chili powder

1 tablespoon chopped canned chipotle chile in adobo sauce

2 teaspoons ground cumin

2 (15-oz.) cans unsalted kidney beans, drained and rinsed

1 (28-oz.) can unsalted diced tomatoes, undrained

2 cups unsalted chicken stock

1 (15-oz.) can unsalted pinto beans, drained and rinsed

1 1/2 teaspoons kosher salt

2 cups yellow bell pepper strips, halved crosswise

2 cups red bell pepper strips, halved crosswise

1 ripe avocado, diced

1/2 cup plain 2% reduced-fat Greek yogurt or sour cream

1/2 cup chopped scallions

1/2 cup fresh cilantro leaves

½ cup shredded cheddar cheese

 

Heat oil in a large Dutch oven over medium-high. Add half of steak; cook, stirring occasionally, until browned, about 6 minutes. Remove steak from pan. Repeat procedure with remaining steak. Set steak aside. Add onion and garlic to pan; cook, stirring occasionally, until onion is tender, about 6 minutes.

Stir in chili powder, chipotle chile, and cumin; cook, stirring constantly, 1 minute. Add kidney beans, tomatoes, stock, pinto beans, and salt; bring to a boil. Return steak to pan; cover, reduce heat to low, and simmer at least 1 hour or all day if you have the time. Stir in bell peppers and continue to cook for at least 30 minutes so the peppers have a chance to tenderize.  Ladle chili into bowls; top with avocado, yogurt, scallions, cilantro, and cheese.

Family Style Meatball "Fondue"

Ingredients

Cooking spray

16 ounces ground pork

16 ounces ground beef

1 small onion, finely diced

1 teaspoon dried oregano

½ teaspoon kosher salt
½ teaspoon black pepper

2 large eggs

1 tablespoon olive oil

8 ounces sliced cremini mushrooms

2 garlic cloves, minced

1 jar marinara sauce (Rao’s)

1/4 cup water

8 ounces mozzarella cheese, shredded (about 2 cups)

whole-wheat baguette, cut into 24 thin slices and toasted

Preheat oven to 400°F. Line a baking sheet with aluminum foil; coat with cooking spray.

Stir together beef, pork, turkey, onion, oregano, salt, pepper, and eggs in a bowl. Form 24 meatballs with meat mixture, about 1 tablespoon each; arrange on prepared baking sheet. Bake at 400°F until fully cooked, about 12 minutes.

Meanwhile, heat a large ovenproof skillet over medium-high. Add oil to pan; swirl to coat. Add mushrooms and garlic; cook, stirring occasionally, until mushroom liquid is mostly evaporated, about 5 minutes. Stir in marinara sauce and 1/4 cup water; reduce heat to medium, and simmer 5 minutes. Add meatballs to skillet (leave behind cooked-out proteins); gently stir to coat with sauce. Sprinkle evenly with cheese.

Preheat broiler with oven rack in top position. Broil meatball mixture just until cheese is melted and bubbly, about 2 minutes. Serve with toasted baguette.

Chile-Braised Short Ribs

 

Ingredients

4 SERVINGS

2½

lb. 2"-thick cross-cut bone-in short ribs (flanken style), cut into 2x2" pieces

Kosher salt

2

dried guajillo or ancho chiles, seeds removed

1

large onion, sliced into ½"-thick rounds

5

garlic cloves, unpeeled

1

tsp. crushed red pepper flakes

1

tsp. ground coriander

1

tsp. ground cumin

½

tsp. ground cinnamon

3

Tbsp. vegetable oil, divided

2

Tbsp. tomato paste

½

acorn squash (about 1 lb.), seeds removed, sliced lengthwise into 1"-thick wedges

Plain whole-milk Greek yogurt, cilantro sprigs, and lime wedges (for serving)

Preparation

Step 1

Season ribs with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before cooking.

Step 2

Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic.

Step 3

Heat broiler. Broil onion and garlic on a rimmed baking sheet, undisturbed, until charred on top (don’t worry if they get super dark), 8–10 minutes.

Step 4

Pop garlic out of their skins and place garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in blender with chiles. Blend until smooth but still speckled with chiles; season purée lightly with salt. Set aside.

Step 5

Heat 2 Tbsp. oil in a medium heavy pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed, until browned all over, 10–12 minutes per batch. Transfer to a plate.

Step 6

Carefully pour off oil and wipe out pot. Pour remaining 1 Tbsp. oil into pot and place back over medium-high heat. Add tomato paste and cook, stirring often, until tomato paste begins to separate and stick to pot, about 3 minutes. Stir in chile purée. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to low to maintain a very gentle simmer, turning ribs occasionally, and skimming any excess fat from surface, until meat is very tender, 3–3½ hours. (Make sure there's a gap between lid and pot so liquid can reduce.)

Step 7

Add squash to pot and push down so it’s mostly submerged. Bring to a simmer and cook, uncovered, until squash is tender and liquid is thickened, 18–20 minutes. If squash and meat become tender but liquid isn't thickened, transfer squash and meat to a plate and continue to cook until liquid has reached the desired saucy consistency.

Step 8

Serve ribs and squash, topped with yogurt and cilantro, with lime wedges.

Roast Beef Hash

 

Ingredients

• 1 3/4 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
 
• 6 tablespoons olive oil, divided
 
• 2 medium-size yellow onions, thinly sliced (about 3 cups)
 
• 1 large red bell pepper, thinly sliced (about 1 1/4 cups)
 
• 1 large carrot, peeled and finely chopped (about 3/4 cup)
 
• 2 garlic cloves, chopped
 
• 1 1/4 teaspoons kosher salt, divided
 
• 3/4 teaspoon black pepper, divided
 
• 2 cups coarsely chopped drained cooked chuck roast (from Oven-Braised Pot Roast)
 
• 4 large eggs, poached
 
• 2 tablespoons chopped fresh chives

• • Step 1

    Preheat oven to 325°F. Toss potatoes with 1 tablespoon oil on a baking sheet; spread evenly. Bake at 325°F until just tender, about 45 minutes.

    Step 2

    Heat 2 tablespoons oil in a large cast-iron skillet over medium-high. Add onions, bell pepper, carrot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; sauté 10 minutes. Place onion mixture in a medium bowl.

    Step 3

    Heat remaining 3 tablespoons oil in pan over medium-high; add potatoes in a single layer. Sprinkle with 1/2 teaspoon salt; cook, turning occasionally, until golden, about 8 minutes. Add onion mixture and chuck roast; cook, stirring occasionally, until heated through, about 3 minutes. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/2 teaspoon black pepper. Top with eggs; sprinkle with chives.

Pot Roast Tacos with Chimichurri

 

Ingredients

Ingredient Checklist

• 1 ½ cups loosely packed fresh flat-leaf parsley leaves
• 1 cup loosely packed fresh cilantro leaves
• 1 ½ tablespoons chopped shallot
• 1 tablespoon chopped red Fresno chile
• 2 garlic cloves, smashed
• ¼ cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 ¾ cups coarsely chopped drained cooked chuck roast (from Oven-Braised Pot Roast)
• 8 (6-inch) yellow corn tortillas, lightly charred
• 1 small ripe avocado, sliced
• ¼ cup thinly sliced radishes (from 3 radishes)
• 1 ounce queso fresco (fresh Mexican cheese), crumbled (about 1/4 cup)

Directions

Instructions Checklist

• Step 1

  Process parsley, cilantro, shallot, Fresno chile, and garlic in a food processor until finely chopped, about 10 seconds. Add olive oil, lemon juice, 1 tablespoon water, salt, and black pepper; process until combined, about 10 seconds.

• Step 2

  Place chuck roast in a medium nonstick skillet over medium. Cook, stirring occasionally, until heated through, 4 to 5 minutes. Remove from heat. Add 1/2 cup chimichurri; toss to coat. Top tortillas evenly with meat, avocado, radishes, queso fresco, and remaining chimichurri.

Oven-Braised Pot Roast

Ingredients

1.5 tbsp olive oil
4 lb boneless chuck roast
1.5 tsp salt
8 oz pearl onions (2 cups)
3 garlic cloves, smashed
2 tbsp tomato paste
3/4 cup dry red wine
3 cups unsalted beef broth
3/4 lb yukon gold potatoes, peeled and cut into 2 inch pieces
4 large carrots, peeled and cut into 2 inch pieces
2 rosemary sprigs
1/4 cup chopped parley

Preheat oven to 325.  Heat oil over medium high heat.  Sprinkle beef with salt and pepper.  Add to pan, cook until browed on all sides, about 15 minutes.  Place beef on a plate.

Add onions and garlic to pan.  Sauté 2 minuets and then add tomato paste and sauté for an additional 1 minute.  Add wine, cook, scraping bottom of pan until liquid is reduced by half.  Add stock and bring to a boil.

Return beef to pan.  Add potatoes, carrots, and rosemary.  Cover and roast at 325 until beef is tender, about 3.5 hours.

Transfer beef to a bowl.   Place vegetables on a platter, reserve cooking liquid.  Discard rosemary sprigs.  Shred beef into chunks.  Add 0.5 cups of reserved liquid to beef. 

Serve beef with vegetables, topped with parsley

Unstuffed Cabbage Roll

 

Ingredients

Ingredient Checklist

• 2 pounds ground beef
• 1 large onion, chopped
• 2 tbsp butter
• 1 small head cabbage, chopped
• 2 (14.5 ounce) cans diced tomatoes
• 1 (8 ounce) can tomato sauce
• ½ cup water
• 2 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon ground black pepper

Directions

Instructions Checklist

• Step 1

  Heat a Dutch oven or large skillet over medium-high heat. Add butter and cook cabbage for 10-15 minutes.  Set cabbage aside.

• Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

** ADD rice and extra water if desirable **

Smoked Brisket Noodle Soup

 

Ingredients

Ingredient Checklist

• 1 tablespoon unsalted butter
• 2 pounds smoked beef brisket, cut into 2-inch pieces
• 1/2 medium Vidalia onion, chopped
• 1 medium celery stalk, chopped
• 1 medium carrot, chopped
• 1 large garlic clove, finely chopped
• 1/4 cup tomato paste
• 1/4 cup (2 ounce) sherry
• 2 quarts lower-sodium chicken broth
• 1 bag frozen soup vegetables
• 1 bay leaf
• 1 thyme sprig
• 1 cup fresh or frozen corn kernels (from 1 ear fresh corn)
• Kosher salt, to taste
• Black pepper, to taste
• 16 ounces uncooked medium egg noodles, cooked

Directions

Instructions Checklist

• Step 1

  Melt butter in a large Dutch oven over medium-high. Add brisket, and cook, stirring occasionally, until browned, about 6 minutes. Stir in onion, celery, carrot, and garlic, and cook, stirring occasionally, just until softened, about 6 minutes. Add tomato paste, and cook, stirring often, until mixture turns rusty brown, about 2 minutes.

• Step 2

  Add sherry, and stir, scraping up any browned bits from bottom of pan. Stir in broth, vegetables, bay leaf, and thyme, and bring to a simmer. Cook 30 minutes.

• Step 3

  Add corn, then cook for about 40 minutes longer. Season with salt and pepper to taste. Discard bay leaf and thyme sprig. Serve hot soup over cooked egg noodles.