Make the hamburger steaks into an oval shape so they fit the skillet better.Don’t over work the beef getting it shaped or it will get tough. Now push your thumb into the middle of the patty to make a thinner spot in the middle to help it cook more even.In a screaming hot cast iron skillet put a few drops of canola oil.Salt and pepper the one side of the beef and put the seasoned side down. Now season the top side and don’t touch it !!! Don’t be mashing it ,or turning it or anything!!!!! Just let it cook! In about three minutes you can look, if it’s ready to turn now you can, and lower the heat and finish cooking to desired doneness.
Author: Kim McBroom
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Hearty Beef Stew
Hearty Beef Stew
For the beef, I like to use sirloin steak but if you want to use stew meat that is just as good but takes a different cooking method;
For the sirloin steak, just dredge the beef in the seasoned flour mix and brown well in a dutch oven in the vegetable oil, then add the brazing liquid and red wine, Worcestershire sauce, kitchen bouquet ;
For the stew meat, do the same as with the sirloin but you will need to cook the beef over low heat, for at least an hour or two before adding the veggies.
Ingredients:
about 2 lbs beef (cubed into bite sized pieces)
2 cups seasoned flour
1/4 cup vegetables oil
1/2 cup red wine
2 tbs worshthire sauce
1 tsp kitchen bouquet
1 tbs beef base
1tbs soup base
2 tbs tomato paste
1 can beef broth
water as needed
(make all the veggies the same size:)
2 cups cubed taters
i cup cubed carrots
1 cup celery
1 cup onion
1 cup mushrooms
1/2 cup green peppers
1/4 cup jalapeño pepper (opcional )
salt and pepper
When the beef is about tender ,add all the rest of the stuff and cook til the veggies are tender.You may have to add some water to adjust the texture.
Enjoy!
Shoo Peg Corn Salad
Shoo Peg Corn Salad
Ingredients:
2 cans white sweet corn
1/2 diced red bell pepper
1/2 diced green bell pepper
2 tbs finely chopped onion
2 stalks diced celery
4 stalks of chopped green onions
1/2 cup cherry tomatoes (cut in half)
1/2 cup apple cider vinegar
1/2 cup sugar
1/2 cup vegetable oil
salt and pepper to taste
Instructions:
Drain the corn well then add all the ingredients together (EXEPT THE TOMATOES ).
Refrigeratate 3 to 4 hours or better overnight then add the tomatoes. Stir often.
Drain off some of the juice before service…
Enjoy!!!
Ravioli
Ravioli
For the pasta dough:
2 cups all purpose flour
1/4 cup semolina flour
2 1/2 tsp salt
3 whole eggs plus 3 egg yolks, 2 tbs water: lightly beaten
Instructions:
Mix the flour and salt together then make a well in the flour and add the eggs to the well. Stir a little flour into the eggs, a little at a time until all combined. Now you need to kneed the dough until it becomes smooth and elastic (maybe 10 to 14 min?). Wrap in plastic wrap and let rest in refrigerator at least 30 min.
If you have a pasta machine start out at largest setting and gradually go down to 2 or 3. Without a machine just roll the dough out thin as possible at least 1/8 in
Cut into squares (2 to 3 inches) fill with dough and seal the edges with water and crimp well. Boil in salted water for 2 to 3 min then drain on a paper towel.
For the filling:
3/4 lbs hamburger
1/2 cup diced onion
1/4 cup diced green pepper
tsp diced garlic
2 or 3 mushrooms diced
1cup frozen spinach cooked and drained very dry
salt and pepper
For the sauce:
brown butter sage sauce
brown the butter, add 2 to 3 tbs chopped fresh sage or dried sage ,the garlic (don’t burn the garlic). Add the ravioli to the sauce to warm back up. Serve the sauce over the pasta and sprinkle with parmesan cheese.
Enjoy!
Corn Crab Bisque
Corn Crab Bisque
Ingredients:
2/3 cup chopped celery
2/3 cup chopped purple onion
1 cup frozen corn
2/3 cup chopped red bell pepper
2 to 3 tbs chopped garlic
1/2 stick butter
2 tbs flour
1 can cream or mushroom soup
2 cans cheddar cheese soup
1 1/2 cups shredded sharp cheddar cheese
a few dashes hot sauce (depends on desired heat)
1 cup heavy cream
some milk
salt and pepper
2 to 3 cans crab meat
Instructions:
Melt the butter then add all the veggies with some salt and pepper. Cook until the veggies are tender then add the flour. Keep stirring till the flour gets a little color. Add the cream and same amount of milk, all the soups, and cheese, salt and pepper again (not the crab meat).
Stir lots as not to burn the bottom, when it comes to a boil lower heat. Now adjust the thickness by adding more milk. When it gets to the rite thickness add the crab meat (you can use real crab meat but it don’t add a lot to the bisque).
Enjoy!!
Salisbury Steak
Salisbury Steak
Ingredients:
1 1/2 lbs ground beef
3/4 cup plain bread crumbs
3/4 cup instant potato flakes
2 tbs lipton soup mix (ground fine)
1/4 cup parmesan cheese
2 tbs ketchup
1 tbs dijon mustard
salt and pepper
Instructions:
Mix everything together, but don’t over work or it will make the streaks tough.
Form into steaks and fry in a little oil.
Sauce:
1 cup chopped button mushrooms
1/2 cup chopped onions
1/4 cup chopped bell pepper
1 tbs dijon mustard
1tbs tomato paste
1 tbs ketchup
ground pepper (watch the salt because of the beef base)
Instructions:
Mix together 1 tbs beef base, 2 tbs soup base, 1 to 2 tbs corn starch and enough water for the sauce (1 to two cups). Remove the steaks from the pan and add the onions ,mushrooms and peppers. Sauté until soft then add the rest of the ingredients. Adjust the liquid and corn starch to the right thickness. Put the steaks back in the gravy for a bit to warm up and serve with mashed taters>
Enjoy!
Marks BBQ Sauce
Marks BBQ Sauce
Ingredients:
1 29 oz can of tomato puree
1/2 cup ketchup
2 tsp onion powder
2 tsp garlic powder
1/4 cup worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup brown sugar
2 tbs liquid smoke
1/2 cup grape jelly
2 tbs ground coffee
4 tbs jim beam whisky
salt and pepper
Instructions: Put all the ingredients in pot and bring to simmer for 10 to 15 min let cool and enjoy!!
Keep in Fridge.
Cowboy Lasagna
Ingredients:
1 1/2 lbs ground beef
1 can diced tomatoes
1 small can tomato sauce
1 small can tomato paste
1 small can V8 tomato juice
8 to 10 red taters ( sliced super thin like on a mandolin )
1 large yellow onion (diced)
1/2 green pepper
1/2 jalapeño ( no seeds)
2 cups shredded sharp shedder cheese
1 cup shredded swiss cheese
1/2 cup shredded parmesan cheese
1/2 cup shredded Mozzarella cheese
1/2 package Williams spaghetti seasoning
1/2 package Williams taco seasoning
1 tbs dried Italian seasoning
salt and pepper to taste
Instructions:
Brown the beef then add 1/2 the onion , all the peppers , both the 1/2 packages of dried seasonings and the Italian seasoning. Cook until veggies are tender then add all the tomato stuff and bring up to temperature. In a 9 x11 baking dish layer the meat then taters then onions then cheese in 2 layers finishing with the cheese. Cover with foil and bake at 350 deg for about 30 min then remove foil and cook tip done.
Enjoy!
Roasted Beef Tenderloin
Ingredients:
1 beef tenderloin (room temperature works better)
2 packages dried lipton onion soup
salt and pepper
vegetable oil
Instructions:
Put the two packs of soup mix in food processor and grind to a medium fine mixture. Coat the beef with the oil then pack the ground soup mix around the beef. Roast on a medium hot grill, turn as it gets brown (probably have to turn several times). Depending on your meat thermometer cook to about 123 to 126 for medium rare, let rest for at least 10 minutes before carving.
Enjoy!