Roast Beef

From Gina's Skinny Recipes
This meal went perfectly with both of our diets. Rump roast is on the list of acceptable foods.  I didn't let the meat rest nearly as long as I should have, which meant that the meat turned out fairly bloody... next time I'm adding at least 20 minutes instead of the 5 I did this time!  We served this with roasted asparagus.

Ingredients:
Any size rump roast, fat removed
Olive Oil
Salt and fresh pepper

Remove roast from refrigerator 1 hour before cooking so that it reaches room temperature. Trim all the fat off the meat to keep it lean. Rub the meat with olive oil and season generously with salt and pepper. Place in a pan and set your oven anywhere between 300° to 350°. (I started at 325, then upped it to 350)

Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices are distributed evenly. I always remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.

Pioneer Woman Steak Bites

I can't believe I've never written about Pioneer Woman's Steak Bites! We have eaten these quite a few times. It's a great way to prepare sirloin steak.  The steak is perfectly cooked, and the butter sauce is fantastic!

Here is the recipe:

Ingredients
1 pound Sirloin Steak (without Much Gristle) OR Pre-cut Beef Tips
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste
2 Tablespoons Butter

Preparation Instructions

Trim off the large obvious piece of fat that runs along the side of the meat. Next, cut strips less than 1-inch wide. Rotate the meat and cut into small bite-sized pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.

Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.

Next, turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.

Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30-45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds—just long enough to sear the outside of the meat but NOT cook the inside.

Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!

Marlboro Man's Favorite Sandwich

I was perusing the website of Diary of a Recipe Addict this morning... and I ran into this recipe from Pioneer Woman!  Since we have a freezer half full of beef that still needs to be used... including cube steak which I have a hard time figuring out how to cook.... I thought this seemed worth a try! 

My measurements were a little lighter - 1 pound of cube steak (I think - 4 patties), 3 hoagie rolls that I browned in the oven, 1 1/2 small onions and no tabasco (we don't like heat).  I did add a light sprinkling of paprika. 

Here is the recipe:

Marlboro Man's Favorite Sandwich

1 whole large (or 2 small) onions
1 stick butter (I used 3 tbsp)
2-3 lbs. cube steak (tenderized round steak that's been extra tenderized)
Seasoned Salt
1/2 c. Worcestershire sauce
Tabasco Sauce, to taste
4 whole French/deli rolls (like Earthgrains)

Slice the onions & cook in 1 Tbsp. butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season with seasoned salt.

Heat 1 Tbsp. butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

Add 1/2 c. (at least) Worcestershire sauce, 5-6 shakes Tabasco, and 1 Tbsp. butter. Add cooked onions. Stir to combine.

Butter halved French rolls and brown in skillet or under broiler in oven.

To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with the other half of roll, cut in half, and devour!

Beef Dip Sandwiches

Courtesy of Joelen... I only used 1/2 cup of soy sauce, I forgot the bay leaves and it was still delicious! And very nice to drop on the crock pot and check on at the end of the day without worrying that it was overcooked!

4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water

Directions
1.Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.

Creamy Taco Mac

I've seen this across many different blogs.  I'm not a big hamburger helper fan.  But since we have half a cow in the deep freeze, I often need creative ways to make ground beef, so I put this on the menu.  It's good for what it is - nice and creamy and cheesy.  I like my steak bites better, but this wasn't bad:-)

I used a version from Lauren's Kitchen

Ingredients

1.25 lbs ground turkey
1/2 onion, chopped
8 oz dry pasta + 1 cup reserved pasta water
1 16oz jar of salsa
4 Tbsp mild taco seasoning
3 oz cream cheese
1/2 cup sour cream
salt & pepper
1 cup shredded Mexican cheese, plus more for garnish

Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.

Over medium heat, brown ground turkey until no longer pink. Add onion and cook 5 minutes. Add taco seasoning and salsa. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese, sour cream, and shredded cheese. Give it a good stir until cheeses are melty and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired. Top off with cheddar cheese for extra cheesy goodness.

Campbell's Kitchen Beef Stroganoff

Straight from allrecipes.com, no pictures today.  Note to self- don't use stew meat, it's to tough unless you slow-cook it!


INGREDIENTS

1 pound boneless beef sirloin steak or beef top round steak
2 tablespoons vegetable oil
1 medium onion, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 teaspoon paprika
1/2 cup sour cream or yogurt
4 cups hot cooked medium egg noodles
Chopped fresh parsley


DIRECTIONS
Slice beef into very thin strips.
Heat half the oil in skillet over medium-high heat. Cook beef until browned, stirring often. Set beef aside.
Add remaining oil. Add onion and cook over medium heat until tender. Pour off fat.
Add soup and paprika. Heat to a boil. Stir in sour cream and return beef to skillet. Heat through. Serve over noodles. Sprinkle with parsley.

French Dip Sandwiches

No picture tonight - I forgot! And, technically, I didn't even make these. My mom is staying with us to watch Calvin this week, so she cooked for me. Either way, these were good and easy to make. Also a good recipe for all of those roasts that we have in the freezer.

Recipe from My Kitchen Cafe, adapted from Dinner's Ready.

1 pot roast, anywhere from 2 to 4 pounds
1 green pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
mozzarella slices
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
Rolls /buns

In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast (my roast was still partly frozen). Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 8 hours on low before adding the peppers and onion for another hour). One hour before you plan to eat, shred the beef then slice the peppers and onions and add to crockpot. When it is finished, remove meat and veggies with a slotted spoon. Place mozzarella slices on buns and put under low broil until cheese is melted and lightly browned. Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.