Tag Archives: Beef

Hungarian Meatballs

 

My daughter, Chloe, claims every night at dinner that she isn’t hungry even though she has been saying she is hungry the whole time I have been making dinner.  Mysteriously not hungry, unless we are eating quesadillas, peanut butter and jelly sandwiches or smoothies.  Surprisingly, these Hungarian Meatballs really hit the spot for her.  She gobbled up the noodles first even though she doesn’t normally touch pasta, then she ate her entire meatball while we stared in disbelief.  Then the craziest thing happened…she asked for seconds!  These Hungarian Meatballs are delicious, and hopefully your family will love them too.  We ate our Hungarian Meatballs over egg noodles, but they would be great over rice or even alone.

 

 

Ingredients:
8 oz Extra Broad Egg Noodles
1 1/2 lbs Ground Beef
1/2 Cup Bread Crumbs
1 Egg
Salt and Pepper
2 Tablespoons Olive Oil
2 Large Carrots, chopped
1 Rib Celery, chopped
1 Small Onion, Chopped
2 Tablespoons Paprika
2 Cups Beef Broth

 

Bring a large pot of water to a boil.  Salt the water and add the noodles.  Cook until al dente, drain.

While the water is coming to a boil, combine ground beef, bread crumbs, egg, salt and pepper together in a bowl.  Form into 12 meatballs.

Heat the olive oil in a large skillet over medium/high heat.  Add meatballs and brown quickly, 3-4 minutes.  Reserve on a plate.

Add carrots, celery and onion to the skillet.  Cook until softened, about 2-3 minutes.  Return meatballs to the skillet along with the paprika and broth.  Bring to a boil, reduce heat and simmer until the meatballs are cooked through, about 5 minutes.

Serve over the noodles.

 

Yield: 4 Servings

-Recipe adapted from a Rachael Ray recipe-

Chip & Dip Patties

 

These patties have salsa mixed into them before they are coated in tortilla chips.  They are great with or without a bun.  I found a tasty fresh tomatillo salsa at a local store to make these with.

 

Ingredients:
1 lb Ground Beef
1/4 Cup & 2 Tablespoons Tomatillo Salsa
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
2 Cups Tortilla Chips, crushed
2 Tomatoes, chopped
1 Avocado, chopped
1 Tablespoon Olive Oil

 

 

Combine the beef, 1/4 Cup salsa, salt and pepper together in a large bowl.  Form into 4 patties and coat in the crushed tortilla chips.

Cook the patties in a large skillet over medium-low heat.  Cook to desired doneness, flipping once during cooking.

While the patties are cooking, prepare the topping by combining the tomatoes, avocado, olive oil and remaining salsa.  Season with salt and pepper to taste.

Serve the patties with the avocado salsa on top.

 

Yield: 4 Servings

 

-Recipe from Rachael Ray Magazine-

Sloppy Bacon Blues

 

Bacon, beef and blue cheese are quite the delicious combination!  These sloppy joes are ridiculously good.  I’m fairly certain I could eat these every single day.

Ingredients:
5 Strips Thick Cut Bacon, chopped
1 1/2 lbs Ground Beef
1 Onion, thinly sliced
Salt & Pepper
15 oz Can Tomato Sauce
1 Tablespoon Worcestershire Sauce
Gorgonzola Cheese
4-6 Hamburger Buns

 

Brown the bacon in a skillet over medium-high heat.  Drain on a paper towel.  Reserve.

Add the ground beef to the same skillet over medium-high heat.  Cook until browned.

Add the onion and season with salt and pepper.  Cook 3-4 minutes to soften the onion.

Stir in the tomato sauce and Worcestershire sauce.  Bring to a bubble, reduce heat and simmer until thickened, about 10 minutes.

Stir in the bacon and serve on buns with Gorgonzola cheese on top.

Yield: 4-6 servings

 

Paleo Beef Stew

 

Here is a basic beef stew recipe.  This could even be made in the slow cooker to make it even easier.

 

Ingredients:
1 Tablespoon Olive Oil
1 Large Onion, thinly sliced
1 Clove Garlic, minced
1 lb Beef Stew Meat
2 Carrots, chopped
1 Cup Beef Stock
2 (14 oz) Cans Diced Tomatoes
2 teaspoons Italian Seasoning

 

Heat the olive oil in a soup pot over medium-high heat.  Add the onion and garlic.  Saute until soft.

Add the beef and cook until browned.  Add the carrots, stock, tomatoes and Italian seasoning.  Bring to a bubble, reduce heat and cover pot.  Simmer on low for 1 hour.

 

Yield: 4 Servings

 

-Recipe adapted from Paleo Plan-

 

Freezer Cooking: Round 1

 

I’m doing freezer meals for the month of May.  I’ve been wanting to give this a try for a while, but I just haven’t done it yet.  Now, I’ve done some freezer meals in the past, but never like this.  Usually I will just make a double batch of chili and freeze half.  Or make two casseroles and freeze one.  But this is going to be some serious freezer cooking!

 

I checked my freezer and saw that I already had these meals in there – Eggplant Parmesan, Black Bean Chili, Chicken Pepian and Pizza Dough (pepperonis and cheese too).  Woohoo!  4 meals are already taken care of!

 

Here is my master plan for my first round of freezer cooking:

  • Beef & Black Bean Taco Bake
  • Teriyaki Honey Chicken (making 2 of these)
  • Orange Chicken
  • Marinated Chicken Thighs

 

Ingredients:
1 lb Ground Beef
4 Boneless, Skinless Chicken Breasts
6 lbs Boneless, Skinless Chicken Thighs
1 Can Black Beans
3 Cups Black Bean and Corn Salsa (or regular salsa with 1/2 cup corn)
2 Cups Cheddar Cheese
6-10 Tortillas
1 Cup Honey
1 Cup Soy Sauce
4 teaspoons Minced Ginger
4 teaspoons + 1 Tablespoon Minced Garlic
1/3 Cup Flour
1/2 teaspoon Salt
3 Tablespoons Ketchup
6 oz Frozen Orange Juice Concentrate
4 Tablespoons Brown Sugar
1/8 teaspoon Crushed Red Pepper Flakes
3 Tablespoons Italian Dressing
2 Tablespoons Worcestershire Sauce

You will also need a 9×13 inch baking dish, 4 gallon sized freezer bags and 1 smaller quart or sandwich sized bag.

 

 

*Tip: Write baking instructions on the foil/bag so you know how to cook it!*

 

I first assembled the Beef & Black Bean Taco Bake.

1 lb Ground Beef
1 Can Black Beans
3 Cups Black Bean and Corn Salsa (or regular salsa with 1/2 cup corn)
2 Cups Cheddar Cheese
6-10 Tortillas

Heat a large skillet over medium-high heat.  Add the ground beef and cook until browned.

Cut up the tortillas into bite sized pieces and drain the black beans.

Combine the beef, beans, salsa, cheese (save 1/2 cup for the top), and tortillas together in a large bowl.  Pour into a lightly greased 9×13 inch casserole dish.  Sprinkle with remaining cheese.  Cover with foil.

Cooking instructions: Defrost in refrigerator overnight.  Bake at 350°F for 30-45 minutes or until bubbly.

Yield: 4-6 Servings

 

 

Next I prepared the Orange Chicken.  I also made some orange juice with the leftover orange juice concentrate – or you could double the recipe to use the rest of the can.

4 Boneless, Skinless Chicken Breasts
1/3 Cup Flour
1/2 teaspoon Salt
3 Tablespoons Ketchup
6 oz Frozen Orange Juice Concentrate
4 Tablespoons Brown Sugar
1/8 teaspoon Crushed Red Pepper Flakes

Cut up the chicken into bite sized pieces and place in a gallon size freezer bag with the flour.  Shake bag to coat chicken.

In a smaller zip top bag, combine the salt, ketchup, OJ concentrate, brown sugar and crushed red pepper flakes.

Place the sauce bag in the bag with the chicken and freeze flat.

Cooking instructions:  Thaw in refrigerator overnight.  Combine the chicken and sauce together in a slow cooker.  Cook on high for 3-4 hours or low for 2-3 hours.

Serve over rice.

Yield: 4 Servings

 

 

Then I prepared the Teriyaki Honey Chicken.

4 lbs Boneless, Skinless Chicken Thighs
1 Cup Honey
1 Cup Soy Sauce
1/2 Cup Water
4 teaspoons Minced Ginger
4 teaspoons Minced Garlic

This is makes 2 meals in 2 separate gallon sized bags.

Put 2 lbs of chicken in each bag.

Combine the all the remaining ingredients together in a bowl.  Pour half the sauce into each bag with the chicken.  Freeze flat.

Cooking instructions: Thaw in refrigerator overnight.  Remove chicken from the marinade.  Grill or bake at 350°F for about 30-40 minutes or until cooked thoroughly.

Serve with rice or veggies.

Yield: 4 Servings per bag

 

 

Then I realized I still had 2 lbs of boneless, skinless chicken thighs and was going to just throw them in a bag with Italian salad dressing.  I only had about 3 Tablespoons of dressing left, so I threw a couple other ingredients in there as well.

Marinated Chicken Thighs (I will post a picture after I make this)

2 lbs Boneless, Skinless Chicken Thighs
3 Tablespoons Italian Dressing
2 Tablespoons Worcestershire Sauce
1 Tablespoon Minced Garlic
Splash of Water

Combine all ingredients together in a gallon sized bag and freeze flat.

Cooking instructions: Thaw in refrigerator overnight.  Remove chicken from the marinade.  Grill or bake at 350°F for about 30-40 minutes or until cooked thoroughly.

Serve with rice or veggies.

Yield: 4 Servings per bag

 

 

It took me 1 1/2 hours to make these 5 meals.  I probably could have done it in just 1 hour if I didn’t have my 2 kids with me.

Later in the day I froze a few more things:

Bell Peppers – Chopped and put in freezer bag
Pepperoncinis- Diced and put in freezer bag
Green Beans – Blanched and put in freezer bag
Bread Crumbs – Rolls and bread ends from freezer.  Grind in food processor and put in freezer bag
Poblano Peppers – Charred, peeled, seeded, chopped and put in freezer bag
Zucchini Muffins  – Froze half a batch in a freezer bag
And I also made Refrigerator Pickles.  (Will post recipe soon)

 

*Tip: Freeze foods flat in freezer bags instead of in plastic containers!*

I had been freezing chicken stock in plastic containers because I ran out of bags.  It took up a ton of room in the freezer.  I transferred them to freezer bags and saves so much space!

 

 

 

-Beef & Black Bean Taco Bake from Eat At Home Cooks-

-Orange Chicken from The Virtuous Wife-

-Teriyaki Honey Chicken from Once A Month Mom-

Mini BBQ Beef Cups

 

These mini BBQ beef cups are a hit at parties!  It’s the same recipe as my regular BBQ beef cups, which you can find HERE.  To make them mini, just use half a biscuit and bake them in mini muffin tins.  This recipe is easily doubled for a crowd.