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Beef and Bean Pie

1 lb. ground beef
¼ cup chopped onion
1 (17-ounce) can whole kernel corn, drained
1 (15-ounce) can ranch-style pinto beans, drained
1 (14.5-ounce) can Mexican stewed tomatoes, drained
½ teaspoon pepper
1 (6-ounce) package cornbread mix

Brown ground beef and onion in a large skillet, stirring until meat crumbles.
Drain liquid from beef and onions.
Stir in corn, beans, stewed tomatoes and pepper; cook over medium heat until ingredients are
thoroughly heated.
Pour into an 11 x 7 inch baking dish and set aside.
Mix cornbread according to package directions; pour over meat mixture.
Bake at 400 degrees for 25 minutes or until golden brown.

Beef and Rice

1/4 cup Olive Oil
1 Pack Grassland Beef Stew Meat, cut into bite sized pieces
1 cup mixed or brown rice, well rinsed
1/2 teaspoon Marjoram leaves
1/4 teaspoon dried Thyme
1 Organic Country brand Vegetable Harvest Boullian Cube
3 cups water
1 can diced tomatoes
Additional water as needed

Heat coconut oil in large skillet then add beef; cover, simmer on low heat, stirring occasionally, for about 10 minutes, or until beef is nicely browned.
Stir in rice; cover and simmer, stirring frequently, until rice is browned, about 15-20 minutes.
Add herbs, boullian, and water; cover and simmer, stirring occasionally, for about 20-30 minutes.
Add additional water if needed during this cooking time.
Add tomatoes; stir well.
Continue cooking, covered, and stirring occasionally until rice is done.
Add additional water as needed during this cooking time.
Wonderful with steamed vegetables, or during the last ten minutes, add a can of your favorite veggie, drained, right into the Beef & Rice!

Meat loaf #1

2 eggs
½ cup oats
1/3 cup finely chopped celery
1 small onion - finally chopped
1 ½ tbls Worcestershire sauce
2 tbls tomato paste
2 generous tbls instant vegetable broth powder(frontier brand)
2 or 3 dashes of Tabasco brand Chipolte sauce
½ tsp poultry seasoning
1 tsp salt
1/8 to ¼ tsp freshly ground pepper
2 lbs. ground beef

Combine eggs, bread crumbs, celery, onion, Worcestershire sauce, tomato paste, vegetable broth powder and seasonings in bowl and mix well.
Add ground beef and mix well.
Shape into 2 loaves.
Place into 9 X 12 inch baking dish.
Bake at 350 for 1 hr.

Blackened London Broil with Red Onion

3 large Red onions, peeled and sliced 1/8-inch thick
2 tbsp suger
1/3 cup balsamic or red wine vinegar
1/2 teaspoon crushed red pepper flakes
Juice of 1 lemon
Salt and ground black pepper, to taste
(1) 1 1/2-pound London broil
2 teaspoons Cajun seasoning

Saute the sliced onions and sugar in a large skillet over high heat, stirring occasionally, for about 10 minutes, until the juices from the onions have evaporated.
Reduce heat to medium and cook, stirring constantly, until the onions are golden brown.
Add the vinegar, crushed red pepper flakes, lemon juice and salt and pepper to taste and set aside until ready to serve. Meanwhile, preheat your grill or broiler.
Rub the steak with the seasonings and grill over medium-high heat for 5 to 7 minutes per side. Or, broil in the oven 6 inches from the heat about the same amount of time.

Bottom Round Crock Pot Roast

3-5 pound bottom round roast
Salt and pepper
1 clove garlic, sliced
2 medium onions, sliced
2 bay leaves
1 whole clove (optional)
1 cup water
2 tablespoons soy sauce

Rub roast with salt and pepper.
Make small slits in roast and insert slices of garlic.
Put 1 sliced onion in bottom of crock-pot.
Place roast on top of onion and add other ingredients.
Cover and cook on low for about 10 hours.

Spicy Steak

2 lbs. Steak
1 10 oz. can Rotel tomatoes
1 tbsp. Oil
1 16 oz. can whole tomatoes
1 onion sliced
1 green pepper, sliced
¼ cup flour
1 tsp. Salt
¼ tsp. Pepper
1/8 tsp. garlic powder

Cut steaks into strips.
Combine flour, salt and pepper in plastic bag.
Place meat in bag. Shake to coat meat.
Place meat in large skillet to brown in hot oil.
Add onions and green pepper. Continue cooking 7 minutes.
Add Rotel and whole tomatoes. Cover and simmer about 1 hour or until tender.
Very good served over brown rice for a southern flare.

Pot Roast #1

1 (3-pound) boneless chuck roast
1 tbsp salt
1 tbsp black pepper
1 tbsp garlic powder
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 can condensed cream of mushroom soup
1/2 cup Chardonnay (optional)

Sprinkle roast on all sides with salt, pepper and garlic powder.
Using a skillet over high heat, sear roast in oil until brown.
Place roast in a crock pot, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup.
Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on low for 8 hours.


Ginger Ale Brisket

1 (3 pound) beef brisket
1 cup ketchup
1 (1 ounce) package dry onion soup mix
1 (12 fluid ounce) can or bottle ginger ale
3 carrots, cut into 1 inch pieces (optional)
1 small onion, sliced (optional)

Preheat the oven to 375 degrees F (190 degrees C).
Place the brisket in a roasting pan fat side up.
In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket.
Arrange carrots and onion around the edge of the roast.
Cover the roast with a lid or aluminum foil.
Bake for 2 hours in the preheated oven.
Remove the cover, and cook for 1 more hour.
Let stand for a few minutes before slicing and serving.


Ground Beef Sauce for Rice

1 pound ground beef
1/4 cup all-purpose flour
1 cube beef bouillon
3/4 teaspoon salt
1 pinch ground black pepper
2 1/4 cups milk
1/4 teaspoon Worcestershire sauce
1 cup frozen peas (optional)

Brown beef in a large skillet over medium high heat.
Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed.
Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly.
Add drained peas.
Cook until thickened, about 5 to 10 minutes. Serve over brown rice.

Orange/Apple Brisket

1 cup apple juice
1 cup orange juice
6 pounds beef brisket
1/3 cup steak rub

To marinate, mix the apple juice and orange juice in a bowl with a lid or one gallon zip lock bag. Add the brisket, toss to coat and cover with plastic wrap. Refrigerate to marinate for 4 to 6 hours. Remove brisket from the bowl, discard any remaining marinade and cover brisket with the rub. Wrap the meat tightly in at least two layers of tin foil and refrigerate from 8 hours to overnight.
Preheat oven to 170 degrees F (80 degrees C).
Place tin foil wrapped brisket into baking dish or even on a cookie sheet to catch juices that may leak out.
Bake brisket in preheated oven for 8 to 10 hours. Slice across the grain of the meat.


Stuffed Green Peppers

1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning

Preheat oven to 350 degrees F (175 degrees C).
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes.
In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
Spoon an equal amount of the mixture into each hollowed pepper.
Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

 

 
 

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