Air Fryer Steak Bites

Sirloin steak cut into 1 inch cubes (4 steaks fit perfect on my air fryer tray but use what your family needs and do batches if necessary, the steak should just be cooked in one layer)

Season steak with steak seasoning (or whatever seasonings you'd like) and spray with oil. 

Arrange in one layer on your tray and air fry at 400 for 8 minutes, flipping half way through. 

While those are cooking, melt 2 Tbs butter and add 2 cloves of garlic and 1 tsp of parsley. 

Toss steak bites in butter and return to tray (I dumped some of the juice at this point) Air fry again at 400 for 5 minutes. This timing was medium well, so adjust to your preferred temp. 

*Asian inspired flavors - instead of the garlic butter, you can toss with a combo of soy sauce and teriyaki and its SO yummy. We ate these over rice cooked with the Kettle and Fire Lemongrass and Ginger flavored bone broth. Added roasted broccoli and a little more soy sauce for serving. 

Honey Garlic Beef & Broccoli

Ingredients

1 lb. ground beef
1 head broccoli, cut into florets (about 4-5 cups)
1 small onion, chopped (optional) 

Green onion for garnish 

Sauce:
1/4 c. soy sauce
1/3 c. honey
3 cloves garlic, minced
1 tsp fresh grated ginger (I used 3 TJ frozen cubes)

2 tbsp rice vinegar

1 tsp cornstarch

2 tbsp water

1/4 tsp red pepper flakes

 Instructions

1. Prepare broccoli in preferred way. 

2. Prepare sauce: In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and red pepper flakes. 

3. Make cornstarch slurry: In a separate small bowl, whisk together the cornstarch and water until smooth. Set aside. 

4. Cook the Beef: Cook ground beef until browned, breaking up with a spoon or spatula. Drain excess fat if necessary. Season with salt and pepper to taste. 

5. Combine with Sauce: Pour prepared honey garlic sauce over the beef mixture. Stir to coat everything evenly and cook for 2-3 minutes. Then add cornstarch mixture and cook until sauce thickens. 

6. Serve: Serve beef and sauce with broccoli over cooked rice or noodles. 

**Right before the beef was down cooking I added julienned red and yellow peppers. This was a yummy addition. 

Beef Stew

INGREDIENTS

• 2.2 lbs beef chuck cut into 1 1/2 inch pieces, extra fat removed
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 Tablespoons all purpose flour
• 3 Tablespoons olive oil
• 2 medium yellow onions (roughly chopped)
• 5 cloves of garlic (roughly chopped)
• 1 1/2 cups dry red wine (cooking wine)
• 2 Tablespoons tomato paste
• 3 Cups beef broth
• 1 Tablespoon Worcestershire sauce
• 1 1/2 teaspoon sugar
• 1 bay leaf
• 1 Tablespoon fresh thyme or 1 teaspoon dried thyme 
• 4 large carrots (peeled) cut into large chunks
• 1 pound baby potatoes cut into halves

INSTRUCTIONS

1. Preheat the oven to 325 degrees. Pat the beef dry and season with salt and pepper. Then toss meat in flour. 

2. Heat olive oil in a large dutch oven or heavy oven-proof pot on medium-high heat. Brown the beef pieces in batches for 2-3 minutes on each side. Remove from pan. 

3. Sauté onion in the dutch oven for 4-5 minutes until tender and translucent. Then add garlic and sauté for 30 seconds, stirring constantly. 

4. Stir in wine and scrape the bottom brown bits with the wooden spoon. Add tomato paste, beef broth, Worcestershire sauce, sugar, bay leaf, and thyme. Stir well. 

5. Add the meat to the pot and stir well. Let the liquid come to a simmer. Then remove the pot from the heat, cover tightly, and put dutch oven into the oven. Braise for about 2 hours until the meat gets tender. 

6. Remove the pot from the oven, return to the stove on medium-high heat, and add the carrots and potatoes. Bring to a simmer. Then cover the dutch oven and return to the oven. Cook for another 40 minutes in the oven until the vegetables are cooked. 

7. Season according to your taste. 

*Can serve with crusty bread, biscuits, over rice, or even omit potatoes and eat over mashed potatoes. 

Italian Roast Beef Sandwiches (crockpot)

3-5 lb round roast beef

salt and pepper

1 tablespoon olive oil

.7 ounce dry italian dressing mix (1 packet)

1 1/2 cups beef broth

10 pepperoncinis (you can do less depending on how spicy you want the meat)

1/2 cup pepperoncini juice/brine from jar

4-6 buns or hoagie rolls

12 slices provolone or mozzarella cheese

Heat oil in a large skillet, salt and pepper all sides of the roast and sear until brown on all sides. 

Mix dressing mix, broth, pepperoncini juice and place in crockpot. Add pepperoncinis and seared roast. 

Cook on low for 8 hours. Once cooked until tender, shred meat. 

Place cheese on rolls and toast under the broiler. Serves sandwiches with fresh sliced pepperoncinis. Enjoy!

Italian Meatball Sandwhich

I had leftover homemade Italian bread (Food Nanny's recipe) yesterday, so for dinner last night I made these meatballs and sauce. I cut the Italian bread in thick slices and made fairly well done garlic bread, topped the bread with the meatballs, sauce, grated motzerella, and parmesan cheese, then broiled in the oven. It was delicious! Such a satisfying dinner and everyone loved them. These meatballs and sauce were really good and I would definitely make them to use in pasta or other recipes. 

Recipe from: https://mommyshomecooking.com/best-eggless-italian-meatballs/#recipe

Ingredients

Tomato Sauce (see note)

• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• ½ cup water
• 2 tablespoons tomato paste
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon Italian herb seasoning (see notes)
• 1 teaspoon salt
• ¼ teaspoon black pepper

Meatballs

• 1 cup fresh breadcrumbs (I used Panko)
• ½ cup plain yogurt
• ½ cup fresh parsley, finely chopped
• ½ cup parmesan cheese (see notes)
• 1 cup onion, finely chopped
• 2 tablespoons Worcestershire sauce
• 2 teaspoons garlic powder
• 2 teaspoons Italian herb seasoning (see notes)
• 2 teaspoons salt
• ¼ teaspoon black pepper
• 2 lb ground beef (see notes)
• 3 tablespoons olive oil
• ¼ cup fresh basil, chopped

Instructions

Tomato Sauce:

• Place all the ingredients in a medium mixing bowl and mix until well combined. Reserve.

Meatballs:

• Place fresh breadcrumbs, yogurt, parsley, parmesan, onion, Worcestershire, garlic, Italian seasoning, salt and pepper in a large mixing bowl and mix until well combined. Add ground beef; mix until well combined.
• Form beef mixture into 1" balls.
• In a large high-sided skillet over medium heat, heat oil. Working in batches if necessary, sear meatballs on all sides to develop a crust. You can also bake the meatballs, go to notes for details. 
• Return all the meatballs to the skillet. Add the tomato sauce. Bring to a low simmer, reduce the heat to low and let cook partially covered, turning the meatballs occasionally, for 25 to 30 minutes. Meatballs will be tender and sauce will be thickened.
• Five minutes before meatballs are done, stir in chopped fresh basil. Taste and adjust seasoning adding more salt and/or pepper, if necessary.
• Serve over pasta, mashed potatoes, rice or roasted veggies. 
  
  (Refer to website for recipe notes)

Baked Ziti (Freezer Meal)

Six Sister's crowd favorite! Love this one to take to someone else or to make for yourself for a freezer meal. Thanks Anj, for sending this to me!

1 lb ziti noodles (or similar shaped pasta)

1 onion, diced

1 lb ground beef

Salt

Pepper

1/4 tsp garlic powder or minced garlic

2 26oz jars Spaghetti Sauce

8 slices provolone cheese

1 1/2 cups sour cream

6 oz shredded mozzarella cheese

2 TBS grated parmesan cheese

Preheat oven to 350 degrees. Prepare 2 9x9 inch square pans with nonstick cooking spray.

Bring large pot of salted water to a boil. Add pasta and cook al dente, about 7-8 minutes. Drain.

In a large skillet brown onions and ground beef over medium heat. Season with salt, pepper and garlic. Add spaghetti sauce and simmer for 15 minutes. 

Layer as follows in each prepared pan; 1/4 of the cooked noodles, about 1 1/2 cups sauce, 4 slices of provolone, 3/4 cup sour cream, 1/4 cooked noodles, 1/4 of the mozzarella cheese, and another 1 1/2 cups of sauce. Top with grated parmesan and remaining mozzarella cheese. 

Bake, covered for 30 minutes or until cheese is melted. Ingredients fill the pans to the very top so they recommend to put a cooking sheet under them in case it bubbles over (I've never had that happen)

*I was telling Kelsey, you could easily make this vegetarian if you need to! I would saute some veggies like zucchini and carrots and maybe some red or orange peppers in place of the meat. I would be really good! 

 

New York Steak Salad with Gorgonzola with Honey Mustard Dressing

Megan first told me about this salad. I had seen it, but hadn't really wanted to make it until she told me about the dressing and how good it was. She was right! I used the leftover dressing on a couple different salads and a crunchy chicken wrap. Would be good on anything!

Salad (5 main course servings)

10 c. romaine
2 c. croutons
2 medium tomatoes, cut into wedges
1/2 c. thinly sliced red onion
1 c. unpeeled sliced cucumbers
1 pound boneless NY steak (or whatever steak you like)
salt and pepper
1/2 c. gorgonzola cheese crumbles

Honey Mustard Dressing

1 c. mayonnaise
1 1/2 T. red wine vinegar
1 1/2 T. white vinegar
1 t. Dijon mustard
1/2 c. honey
1 t. sugar
1 t. minced white onion,
dash dried parsley flakes
1/2 c. canola oil
salt and pepper

Blend all the ingredients except oil.  Stream that in while blending and season with salt and pepper.

Three Bean Chili with Sausage

(This has quickly become my favorite chili. Our favorite way to eat it is over scones as Navajo tacos)

Makes 8-12 servings

1 (14.5 oz.) can diced tomatoes, undrained
1 pound lean ground beef
1 pound maple-flavored ground sausage
1/4 medium onion, diced
1/4 c. red wine vinegar
46 oz. tomato juice
1 (15 oz.) can black beans, undrained
1 (15 oz.) can pinto beans, undrained
1 (15 oz.) can kidney beans, undrained
3 T. chili powder
1/4 c. brown sugar, packed
1/4 t. cayenne (optional)
2 t. salt
1 t. paprika

1. Optional step: crush the tomatoes with their juice in a blender and set aside.
2. Brown the beef, sausage, and onion in a large pot over medium-high heat. Drain the fat. Add the vinegar and cook for 1 minute to reduce the liquid. Add the tomatoes, tomato juice, beans, chili powder, brown sugar, cayenne, salt, and paprika. Decrease the heat and simmer for 1 hour. (I find it thickens up a bit and is really good leftover).
3. Serve topped with cheese, sour cream etc.

Meatloaf

This is for Kelsey and Aubree, since it is a combination of their two favorite things...meat and loaf ;)

Meatloaf

1 1/2 pounds ground beef
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dried bread crumbs/panko
1/2 cup rolled oats, uncooked (quick or old-fashioned)
1/4 cup ketchup
1/2 medium onion, finely chopped (or, 1-2 teaspoons onion flakes)
1/2 medium bell pepper, finely chopped
1 cup grated cheese
1 large egg, lightly beaten
1/3 cup milk

Sauce

1/4 cup ketchup
1/4 cup BBQ sauce
1 teaspoon Worcestershire sauce
2 tablespoons brown sugar


Directions

Preheat oven to 350 degrees. Line a shallow 9 by 13-inch baking pan with foil.

Combine all meatloaf ingredients in large bowl and mix lightly until thoroughly combined.

Place mixture in middle of prepared baking pan and form into a 9 by 5 inch oval loaf. (Can also bake in a bread pan). Make an indentation along top center of loaf.

In a small bowl, whisk together all sauce ingredients until well combined. Cover meatloaf completely with sauce.

Bake, uncovered for about 1 to 1 hour and 15 minutes or until has an internal temperature of 160-170 degrees. Let stand for 15 minutes before slicing.

Makes 6 servings


(I froze this in a disposable bread pan, defrosted in the fridge for a day, then cooked at 350 until it had an internal temperature of 170, it was a great freezer meal).

Chili Stack-ups

This is another one of Lindsey's recipes that I love. She used to make these all the time when I lived with her and Aaron. Super easy quick meal.

1 lbs. browned ground beef
1 - 8 oz. can tomato sauce
1 - 6 oz. can tomato paste
3 cans water (tomato paste can)
2 t. oregano
2 t. cumin
2 t. chili powder
1/4 t. garlic powder
1 c. uncooked rice

Simmer all ingredients except rice for 30 minutes uncovered. Cook rice and add to mixture.
Serve with tortilla chips, cheese, lettuce, tomatoes, sour cream, olives, and salsa.

Homemade Hamburger Helper 2.0

I know Megan put another Hamburger Helper type recipe on here but this one is a little different so I'm calling it the 2.0! A super easy, fast and yummy one pot meal - kid friendly and very little dishes. You probably have everything already on hand, enjoy! 

• 1 pound lean ground beef (I prefer turkey and it was delicious!)
• 1 small onion finely chopped
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• pinch to 1/2 teaspoon cayenne powder
• salt and pepper to taste
• 1 1/2 cups milk
• 1 1/2 cups beef broth
• 2 cups uncooked macaroni (if using other pasta you may need adjust cooking time or liquid so try to use macaroni) 
• 1 8 oz can tomato sauce
• 2 cups shredded cheddar cheese

Instructions

1. Heat a large skillet over medium heat. Brown the ground beef, onion, paprika, parsley, garlic powder, cayenne powder, salt and pepper. If using a ground beef with a higher fat content add in the seasonings after draining the grease.
2. Stir in the milk, broth, macaroni and tomato sauce. Bring to a boil, cover and reduce heat to a simmer. Cook for 10-12 minutes or until pasta is tender. Stir occasionally to prevent sticking.
3. Stir in cheddar cheese until melted.

Sweet Potato Sloppy Joes

Ingredients

• 4 pre-baked sweet potatoes or yams
• 1 1/2 lbs of grass-fed ground beef or ground turkey
• 1/2 onion, chopped small
• 1/2 green pepper, chopped small
• 1/2 red pepper, chopped small
• 1/4 cup of celery, chopped small
• 1 clove of garlic, minced
• 1 Tbsp of chili powder
• 1 tsp of cumin
• 2 Tbsp of coconut sugar or honey
• (1) 14 oz can of diced tomatoes, with liquids
• (1) 6 oz can of tomato paste

Instructions

1. Saute the onions, garlic, celery together in a skillet until onions are tender
2. Add and brown the ground beef in the same skillet
3. Next add the spices, coconut sugar (or honey), and bell peppers to the skillet
4. Pour in the can of diced tomatoes with liquids and the tomato paste
5. Simmer all together on low for about 15 minutes
6. Finish with salt and pepper to taste
7. Cut sweet potatoes in half and scoop out a portion to form a little bowl and fill with sloppy joe mixture -or- slice up each sweet potato into wedges and pour sloppy joe mixture over
8. Serve hot and enjoy!

I made a few changes to this recipe and it was so good. I added a little more honey, 1 teaspoon dry mustard, a pinch or two of cayenne (I would have done chipotle if I had it), and a tablespoon of Worcestershire sauce. I also didn't have tomato paste so I drained and blended the diced tomatoes then added half a 14 oz can of tomato sauce. And then some salt and pepper! 

Beef & Barley Soup

This was so good and froze really well! Very filling for a soup - Tyler said you could go fight a bear in the Alaskan wilderness after eating it. We used leftover roast and it was so good. 

1 tsp oil

1-1/2 lbs lean beef round stew meat 

1 cup chopped carrots

1 cup chopped onions

1/2 cup chopped celery

2 cloves garlic, chopped

6 cups water (we ended up adding a lot more water - just add as needed)

1 - 2 tsp kosher salt, to taste

2 bay leaves - I didn't have bay leaves but just added thyme

2/3 cup dry barley

fresh ground black pepper

Directions:

Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes. When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir. *If starting with cooked meat, just saute the veggies in the oil first, then add the meat with everything else as follows* Add water, salt and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 - 2 hours *Just until veggies are soft if meat is cooked*. Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Makes 7 1/2 cups.

Orange, Honey, Soy Marinade

1 c. orange juice
1/2 c. honey
1/2 c. soy sauce
1/3 c. balsamic vinegar
1 t. dry mustard
1 t. paprika
3 garlic cloves
1/4 t. hot sauce
1/4 t. allspice

Combine all ingredients and use to marinate chicken, ribs, pork chops, beef, anything really!

Homemade Hamburger Helper

I don't know what to call this besides homemade hamburger helper. It was nothing gourmet or healthy but seriously easy and delicious!

3/4 bag ziti noodles (I just used a mixture of pasta i had on hand)
1 lb of ground beef
1 pkg taco seasoning
1/2 pkg cream cheese,
1 1/2 cup shredded cheese

Cook pasta and set aside. Brown ground beef and taco seasoning. Stir in remaining ingredients and enjoy! (I added less cheese than that).

Beef Stew

Put this in the crock pot this morning and never touched it again. It was really delicious!

Ingredients:

• 2 tbsp. vegetable oil
• 3/4 cup Flour
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 2 pounds lean stew beef
• 1 onion, quartered
• 1 clove garlic, minced
• 2 cups beef broth or bouillon
• 1 tsp. salt, or to taste
• 1 tbsp. lemon juice
• 1 tsp. sugar
• 1 tsp. Worcestershire sauce (I did like 3 tsp)
• 1/2 tsp. pepper
• 1/2 tsp. paprika
• 2 bay leaves
• 6 carrots, cut in pieces
• 6 med. potatoes, cut in pieces (I did 2 really big russet)
• 1/3 cup cold water blended with 3 tablespoons flour (Mine was thick enough I didn't need to do this at the end)

Preparation:

Combine flour, paprika and garlic powder in a food storage bag; add stew beef and toss to coat. Brown coated beef in hot oil in a large skillet; transfer to the Crockpot. Add the remaining ingredients except for water and flour mixture. Cook on low for 8 to 10 hours, until vegetables are tender. About 30 minutes before serving, add flour mixture to the pot. Turn to high and cook until thickened.

Beef Stroganoff

This was delicious! 


Beef Stroganoff
taken from Our Best Bites Cookbook

1 pound top sirloin or tenderloin steak 
1/2 tsp. salt
1/4 tsp. pepper
3 T. butter, divided
8 ounces sliced mushrooms
3/4 cup diced onion (about 1 small onion)
4 gloves garlic, minced
3/4 cup warm water
1 tsp. beef bouillon granules, beef base or one bouillon cube
2 T. flour
2 tsp. Worcestershire sauce
1/2 cup sour cream

Directions:
Slice steak into strips 1/4 inch thick and about 2 inches long. Sprinkle with S&P ad set aside.

Melt 2 T. butter in a large skillet over medium heat and then add mushrooms, onion, and garlic to pan. Saute for 4-5 minutes or until mushrooms are browned and onions are tender. Remove mushrooms, onions, and garlic from pan and set aside.

Slightly increase the heat and melt 1 T. of butter in pan. Add beef and saute, stirring, for 3-5 minutes or until pink is no loner visible.

While the beef is cooking, whisk water, bouillon, flour, and Worcestershire sauce together until smooth. Add this mixture to the beef and return the mushroom mixture to the pan as well. Bring the sauce to a simmer and cook for 1-2 minutes to thicken. Remove pan from heat and stir in sour cream. Add additional S&P to taste. Serve over egg noodles (they also say rice, but I don't think this would be as good).

Porcupine Meatballs

One of mom's recipes...a quick easy dinner where you probably have everything on hand.

1 1/2 lb. ground beef

1/2 c. uncooked rice

1 t. salt

1/2 t. pepper

1 T. minced onion

(I like a little garlic powder)

1 can tomato soup

1 can water

Combine ground beef, rice, and seasonings well.  (Use your hands...it's the only way).  Form into 1-2" meatballs.  Place in a big skillet.  Pour tomato soup and water over meatballs.  Bring liquid to a boil.  Turn heat down, cover with a tight fitting lid, and simmer for 20-30 minutes until rice is cooked.

I made these last night and served with a green salad and "Our Best Bites" yummy Sweet Chile Cheese Cornbread.  

Mongolian Beef

(I've made this about four times now, and I'm finally getting it on here)

2 lbs. tri-tip or flank steak

1/4 c. cornstarch

Marinade:

1 c. soy sauce

1 1/4 c. sugar

1 t. pepper

2 T. toasted sesame oil

4-6 green onions, sliced from bottom to top

2 T. sesame seeds

Whisk marinade ingredients in a bowl, leaving out the green onions.  Slice onions into 1-2 inch sections and set aside.  Cut steak into 1/4 inch thick slices against the grain (*Note:  It's easier to do this with a sharp knife when the meat is slightly frozen--but not necessary).

Pat sliced meat dry with a paper towel and place in a bowl or ziplock bag with 1/4 c. cornstarch.  Shake or stir to coat all sides of meat.

In a large pan or wok, heat 2 T. vegetable oil over high heat.  Add the meat and cook until brown on all sides and slightly crispy.  Pour sauce over meat and add green onions.  Heat through and serve immediately over rice.

This tastes as good or better than take-out...seriously!

(If you don't want to stir-fry meat, there are other methods on the webiste I got it from.  Here's the link:  http://cookingalamode.blogspot.com/2010/07/mongolian-beef.html)

Slow Cooker Flank Steak

(Mom told me about this recipe.  It was really tasty, but the meat shrinks so make sure you do enough)

2 lb. flank steak, london broil, or similar cut of meat
1 can cream of mushroom soup
1 can tomato soup
1-1 oz. pkg. onion soup mix
1 T. Worcestershire sauce
1 T. red wine vinegar

Combine all ingredients and place meat and soup mix in crock pot.  Cook on low for 8-10 hours.