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Posts Tagged ‘Beef’

Beef and Sausage Chili

I’ve already admitted to liking not-so-popular foods like meatloaf, mushrooms and dried plums …so I might as well admit to another – I LOVE baked beans!  Like, love love them!  Hubs thinks it is hilarious how much I like baked beans.

When I saw this chili recipe on Milk & Honey, that includes a can of baked beans, I knew it was going to be a winner – and it was!  Wow!  This is ridiculously good.  Spicy (I’m still feeling the heat on my lips as I type this) but oh so good.  I am absolutely stuffed right now but already can’t wait for leftovers for lunch tomorrow!

Source: Bride & Groom First and Forever Cookbook


INGREDIENTS
1T. Vegetable oil
1 Large yellow onions, chopped
3T. Garlic, chopped fine
3T. Chili powder
2T. Paprika
1T. Cumin
2t. Dried oregano
1lb. Lean ground beef
1lb. Italian sausage links, removed from casings and crumbled (I used hot sausage links)
2t. Kosher salt, plus more as needed
1 28 oz. can Crushed tomatoes
1 15 oz. can Kidney beans, drained and rinsed
1 15 oz. can BBQ baked beans
1T. Chipotle chiles in adobo sauce, finely chopped

DIRECTIONS
Heat oil in an 8 quart heavy-bottom stockpot over medium heat. Add the onions and garlic and cook, stirring occasionally until tender, 7 to 10 minutes.

Add the ground beef, sausage, and 1 teaspoon of the kosher salt.  Increase heat to medium-high and cook the meat, stirring frequently, until cooked through, 8 to 10 minutes.

If the meat is looking a little greasy, tilt the stockpot and spoon out some of the fat.  If you used lean meat, then you shouldn’t have to do this.

Add the chili powder, paprika, cumin and oregano and stir until the spices are coating the meat.

Stir in remaining ingredients. Reduce the heat to low, cover, and simmer, stirring occasionally, for 1 hour. Adjust the seasonings with more kosher salt or chipotle chiles if necessary. Serve with your favorite chili toppers (and if you’re like us, serve over elbow noodles).

Husband Rating – 4.5 out of 5 – “Almost the perfect chili recipe.  This is amazing!”

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Onion Beef Roast

Well, slight change of plans here today, folks.  We’re currently being slammed with Winter Storm Benedict.  We’re slated to get approximately 2 feet of snow before all is said and done.

Here’s the view from my kitchen window (and it’s not even done yet!)

Work was canceled for both of us today and school was closed for me.  So, I decided to switch up our menu plan for the week and make this onion beef roast today while we’re snowed in.

This was the perfect meal for a snowy day and so tasty!  I’ll definitely be making this again.

Found on Crockpot Tuesdays (who found it on Tasty Kitchen).

I know, it’s not very photogenic, but it sure was tasty!

INGREDIENTS
1.5-2.5 lb. Chuck roast
1 pkg. Dry Lipton onion soup mix
2T. Butter (or vegan margarine), melted
1/2C. Red wine

DIRECTIONS
Place roast in bottom of the crockpot. Pour melted butter over the roast, then sprinkle on the onion soup mix. Pour red wine on top of everything. Cover and cook on low for 8 hours.

Serve over egg noodles or rice.

Husband Rating – 4 out of 5 – “It’s kind of a no-fuss version of my favorite – Boeuf Bourguignon.  Yum!”

And, just because he’s so darn cute – here’s a pic of our little boy.

Mo knows the best spot in the house when it’s cold outside!

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Today’s post is special, folks.  This is a guest post from none other than my wonderful husband, Christopher!  Over the next few weeks/months, Christopher will be occasionally guest blogging here on Bella’s Bistro with recipes from his new favorite cookbook – Momofuku.  I hope you enjoy it!

So, without further adieu…here’s Christopher.

Hello everyone!

I have found a new love – no, it’s not another woman – it’s the Momofuku cookbook by David Chang.  Publishers Weekly gives a brilliant synopsis of the book… “Chang, master restaurateur and chef, and Meehan, a New York Times food writer, join forces in this stellar collection of recipes from Chang’s restaurants—Momofuku, Ssäm Bar and Ko. Chang is a man possessed with a deep love of ramen and a clear passion for food. This book pays tribute to the humble noodle, which Chang has elevated to a near art form, and the wide array of cuisine he serves. Filled with 150 gorgeous, full-color photos and an engrossing narrative, this book is a treat for the eye, mind and palate.”

I worried about using $40 worth of steak for my first Momofuku kitchen adventure…what if I screwed it up?

That’s pretty impossible to do with this dish (unless, of course, you cook it past medium).  The directions in the cookbook are very explicit and even a novice like me was able to pull this off with success.

This was the best steak I’ve ever eaten – at home or in a restaurant.  It’s definitely not something you’d want to make every week, but for special occasions, this will definitely be my go-to recipe!


INGREDIENTS

1 Bone-in Dry-aged rib-eye steak (we used two boneless steaks b/c that’s all the butcher had ready)
3 Cloves of garlic, crushed
2 Shallots, cut in half
6 Sprigs of thyme (did not use)
4T. Unsalted butter
Copious amounts of salt and pepper

DIRECTIONS
Remove the steaks from the fridge 30 minutes before you are going to start cooking.


Preheat oven to 400 degrees and season steaks very liberally with salt and pepper.

Heat cast iron pan over high heat until super hot.  Add steaks and cook 2 minutes.  Flip over and cook another 2 minutes.  Be warned – there will be A LOT of smoke.  Unplug the smoke alarm, open some windows and run the ceiling fan if you have one.  Just don’t forget to plug the smoke alarm back in when done.


Flip steaks again and immediately place pan in oven for 8 minutes (since ours were boneless, we went with 6 minutes).

Remove from oven and place pan on the stove top, on low heat.  Melt butter in pan and add garlic, shallots and thyme.  Once butter is melted, using a heavy-duty pot holder, hold the pan at a 45 degree angle and baste the steaks constantly with the butter for 2-3 minutes.

Remove steaks from the pan and let rest 10 minutes.  DO NOT think that you can skip this step and eat right away.  Just don’t do it.  Your patience will be rewarded.

Serve with a small cup of the butter mixture for drizzling all over your whole plate (the butter was amazing on our roasted asparagus side dish).

Wife Rating – 5 out of 5 – “If I could given this a higher rating, I would!”

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Classic Grilled Flank Steak

Last month I was contacted by The Nest Magazine asking if I wanted to be a guinea pig for a recipe and piece of cookware. Of course I accepted!

They quickly sent me a recipe for this classic grilled flank steak and informed me that I would be sent a new Calphalon indoor grill pan to make the dish. Yippie!

So, I patiently waited for the pan to arrive and when it did I got right to work.

I’ve never marinated beef in red wine before (we just never have it in the house) but this steak is really tasty and came together very quickly!  My only change might be to add more Worcestershire sauce. I love the way it tastes but didn’t taste it at all in the dish.

The grill pan was awesome, by the way. It was raining the night I made the dish and I would have been cranky if I had to grill in the rain – I know some people grill in any/all weather – but I’m not one of them.  And, as a huge bonus, the pan is oven safe to 500 degrees and dishwasher safe.  Score!

I will definitely be making this dish more often!

Recipe courtesy of Calphalon.

INGREDIENTS
3/4lb. Flank steak, trimmed
1/4 Large yellow onion
1/2t. Freshly ground black pepper
1 Sprig fresh thyme leaves, chopped
1 Sprig fresh rosemary leaves, chopped
1 Clove garlic, minced
1/4C. Vegetable oil
1/2C. Dry red wine
1T. Soy sauce
1t. Worcestershire sauce
1 Bay leaf

DIRECTIONS
Mix all of the marinade ingredients together in a heavy, self-sealing plastic bag.

Add the flank steak and refrigerate for four hours, or overnight (be sure to check on it and flip the bag over a few times so that the marinade gets even contact with all of the meat).

Before cooking the steak, preheat a grill pan over medium-high heat until the rim of the pan is hot to the touch.

Brush the grill generously with vegetable oil and allow it to heat for another minute.

Place the steak in the pan and cook, turning once, about 4 minutes per side for medium rare (I did 5 min so the steak would be closer to medium).

Allow the steak to rest for five minutes.  To serve, slice on the bias into thin strips.

Husband Rating – 4 out of 5 – “Very tasty alternative to our usual steaks.”

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Mini Meatloaves

We’re back!  Thanks for hanging in during the brief hiatus.  We had a wonderful vacation but I’m actually really glad to be back in the kitchen again!

When putting together our meal plan for this week I knew I wanted some comfort food and meatloaf was the first to come to mind.  I’m probably one of the only people on Earth that will admit to loving meatloaf.  It’s just not a ‘cool’ food to love, but I don’t care.

Meatloaf is great but a whole loaf takes too long on a busy weeknight.  These mini meatloaves are the perfect solution!  Individually portioned and ready in about 30 minutes.

INGREDIENTS
1lb Lean ground beef
4T. Finely diced raw white onion OR 2T. Dried onion soup mix
2 Cloves garlic, pressed
1/3C. Italian seasoned breadcrumbs
1 Egg
3T. Parmesan cheese (I, of course, used soy parm)
4T. Ketchup
Salt and pepper to taste

DIRECTIONS
Preheat oven to 425 degrees.

Add all ingredients (except for ketchup) to the bowl of your stand mixer fitted with the paddle attachment.  Mix on low until everything is well incorporated.  If you don’t have a stand mixer, this can definitely be done by hand.

Form mixture into 4 mini loaves and place on a foil lined baking sheet with sides or a Pyrex dish (a flat baking sheet will allow excess grease to spread into the oven).

Bake 20 minutes.  Remove from oven and top each loaf with 1T. tomato ketchup.  Return to the oven for another 10 minutes.

Serve with rice (or mashed potatoes if you insist…growing up we always had rice so that’s what I love with meatloaf) and extra tomato ketchup for dipping.

Husband Rating – 4 out of 5 – “Solid dinner time performance.  :)”

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Quick and Easy French Dip Subs

Lately, whenever we go to one of our favorite local restaurants I order their French Dip sandwich.  It’s wonderfully juicy and the au jus has the perfect blend of veggies, herbs and seasoning.  But, unfortunately, I’m sure it takes all day to prepare.

So, I went in search of something quick and easy that could be prepared on a weeknight and found this Rachael Ray recipe on Food Network.  It’s delicious, and just what I was looking for!

INGREDIENTS
2T. Butter
1 Shallot, chopped
1T. All-purpose flour
1 jigger Dry sherry, optional (did not use)
2C. Beef stock or broth
1 1/2lb. Deli sliced rare roast beef
1T. Montreal Steak seasoning blend
4 Torpedo sandwich rolls, split

DIRECTIONS
In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes.  Add flour to butter and shallot and cook a minute longer.

Whisk in sherry (if using) and cook liquid out.  Whisk in broth in a slow stream.  Add Montreal Steak seasoning and bring sauce to a simmer and allow to cook over low heat until ready to serve sandwiches.

Add sliced deli meat to au jus for 2 minutes to warm before piling onto rolls.  Spoon extra jus into ramekins or small soup cups for dipping and enjoy!

Husband Rating – 4 out of 5 – Very good!

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Swedish Meatballs

Another home run for Tyler Florence!

I was watching Tyler’s Ultimate this morning and was so excited to see that he makes his Swedish meatballs with sour cream, and no heavy cream.  Yay!  This makes our dairy-free lives so much easier (my poor Swedish husband has been missing this dish quite a bit since we found out he can’t have diary)!

I have a great regular meatball recipe already, so I used that instead of his.  If you want that recipe, click here.

For the sauce, I had everything we needed in the house already except for the fresh parsley and the lingonberry sauce, so I subbed in some fresh thyme and omitted the lingonberry sauce.  It was fabulous and everything came together so quickly!  This is definitely going to be a regular in our house from now on.

INGREDIENTS
1T. Unsalted butter
1 1/2C. Low sodium chicken broth
3/4C. Sour cream (we like the Tofutti brand dairy-free vegan sour cream)
1 Handful fresh flat-leaf parsley, chopped, plus more for garnish
2T. All-purpose flour
1/4C. Lingonberry or red currant jam, plus more for serving
Kosher salt and freshly ground white pepper

DIRECTIONS
Make a batch of your favorite meatballs and set aside.

Add the butter and swirl it around to coat the pan.  Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat.

Pour in the chicken broth, and stir with a wooden spoon to loosen the meatball bits from the bottom of the pan.  Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper.

Lower the heat and stir in the sour cream.  Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined.  Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes.  Shower with chopped parsley and transfer to a serving bowl.

Serve the Swedish meatballs over egg noodles with additional lingonberry jam on the side.

Husband Rating – 4.5 out of 5 – “These were awesome!”

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