Tag: Beef

Korean Curry

I pulled out a pound of ground beef and I was thinking all day what I could do with it. I did some Bing searches and came across curry. Josh nor I have ever had curry, but when I passed the idea by him, he was willing to try it too. Most of these spices I’ve never used, and if I had used them, it was only a tiny bit. I’m not familiar with all the flavors, how they interact, and how they cook. I looked at several Korean recipes for curry and several Indian recipes, and so I decided to add a bit of everything I had seen. This curry was a unique experience. Every bite had a different flavor. As it cooled, new flavors developed. It was delicious! I couldn’t stop eating it; it was so full of flavor. Our curry didn’t have any heat to it at all. It was strange because it was almost sweet at times. You can add more veggies to your curry, such as celery or beans, but I decided on just onion and tomatoes. I also added about 1 1/2Tbsp of cumin, and 2 Tbsp curry powder. We served it with cooked white rice, about 3 cups cooked. And, we’ll probably get 5 servings out of this recipe.

  1. Heat a large dutch oven over medium high heat. Add 2 Tbsp oil, then add about 1 lb of ground beef. Brown and break up the meat.
  2. Dice one onion, about 1 to 1 1/2 cups. Once the meat it browned, add the onion, and cook till it begins to turn translucent. Open a can of diced tomatoes and add to the pot.
  3. Next, you add your spices. Add 1 Tbsp Garlic powder, 1/4 tsp cinnamon, 1/2 tsp ground mustard, 2 tsp turmeric, 3 tsp ground cayenne pepper, 1 tsp red pepper flakes, 1 Tbsp ground ginger, and 1 tsp Paprika. Cook until mixture becomes thick.
  4. Add 3 cups of beef broth. Add curry powder and cumin to taste. Add 3 Tbsp Worcestershire sauce. Remove 1 cup of liquid, whisk in 2 Tbsp flour, then return to mixture. Boil down curry till it reaches your desired consistency and flavor.
  5. Let sit for 5 minutes to cool, then serve with rice.
0

Steak Tacos

Tacos are a quick and easy dinner. I made the steak and also the tortillas in less than 30 minutes! These are the homemade tortillas I posted yesterday, and they worked great with these tacos. I like to make my food juicy and a bit messy when I can, and though I tried very hard with the tacos seasoning, sour cream, and salsa, these tortilla were firm and not soggy at all! The way I cooked my steak was to medium, and it was a bit chewy. I also should have cut my pieces smaller before cooking. These pieces were about 1 1/2 to 2 inch cubes and if these pieces were about 1/2 inch cubes they would have been more “full” tacos, but you won’t get as pretty photos.

  1. Dice up a thawed steak to your desired size. Brown your steak on two minutes per side. Once cooked, add 1/2 packet of taco seasoning, and 1/2 recommended water. Reduce to a simmer and cook until sauce thickens.
  2. Assemble tacos with desired toppings. I used homemade tortillas from yesterday’s post, steak, shredded mozzarella, torn iceberg lettuce, and topped it with mild salsa and sour cream.
2

Garlic Butter Steak Bites

When/if I ever get the chance to serve food to other people again, this will be one of the recipes I must consider. This recipe is delicious. The medium steak bites taste amazing with the pepper mushrooms and butter garlic flavor. Serving this dish with buttered egg noodles just made the experience even better! The garlic and egg noodles pair so well together. On top of that, this dish made 4 servings with only one small steak! This is one fast and fancy dinner!

  1. In a large pot, bring 3 quarts water to a boil. Add 6 oz of pasta and boil until al dente. Cube up your steak to your desired size.
  2. Take a large frying pan and heat over medium high heat. Add 3 Tbsp oil. Once oil is shimmering, add one 4 oz can of strained mushroom stems and pieces. Cook for 1 minutes, then cover with freshly cracked pepper. Stir and cook for another minute. Add steak and let cook untouched for 2 minutes to develop color.
  3. Transfer strained noodles back to hot pot, add 1/4 cup of butter, and cover with hot noodles.
  4. Flip steak pieces let cook for 1 minute. Add 3 Tbsp butter, add 2-3 tsp garlic powder, and stir. Let cook for an additional 2 minutes, then remove from heat. Add 2-3 Tbsp parsley to the buttered egg noodles. Stir and Serve.
0

Baked Ziti

Baked ziti is a big dish that can feed a big family, or feed a small family for several days. Josh and I have been eating this ziti for almost a week, and it’s still just as good. For 2 adults, it was 8 meals and very tasty. Similarly to my lasagna recipe, I used cottage cheese instead of ricotta. I just like the availability, and the mildness of the flavor comparatively. I also made this dish early in the day, put it into the fridge, then baked it again, and it came out just as it would the first time, but if you want to put it in the fridge before baking, add 15 minutes to your cook time, and if you choose to make this then freeze it, just double the bake time when you bake it from frozen.

  1. Bake ziti noodles until al dente. Meanwhile, brown 1 lb of ground beef.
  2. Heat oven to 400 F.
  3. Open a jar of spaghetti sauce and season to taste. Place 4 Tbsp of sauce at the bottom of a 2 qt baking dish, and evenly distribute. Add the remainder of sauce to your meat mixture and bring to a simmer.
  4. Spread out 1/2 the cooked ziti noodles into a layer on top of the sauce. In a side bowl, mix together 1.5 cup cottage cheese/ricotta, 4 oz shredded mozzarella, and 2 Tbsp Italian seasoning.
  5. Place 1/3 of the meat sauce on top of your noodle layer. Place cheese mixture in a layer on top of your cheese layer. Top with the remainder of your noodles, then top with remainder sauce and an additional 4 oz shredded mozzarella.
  6. Bake for 30 minutes. Let sit for 10 minutes before eating.
0

Homemade Mild Chili And Seasoning

Chili is a great meal for a slow cooker, so that can be eaten when you are hungry. I’ve always used Seasoning packets for my chili, however I have all the ingredients to make it myself, so I decided, why not? I used a big quart of canned diced tomatoes for this recipe. I canned tomatoes last September, so I like to used them for these big recipes. I also used normal diced tomatoes as my other smaller can, but you can also add an additional can or two, or even stewed tomatoes instead if you want some other flavors. Since I used fresh canned tomatoes, my cook time will be longer than needed for store bought cans of tomatoes. That’s because I had to cook out the freshness from my tomatoes. If you are using cans of tomatoes, you can go straight from high to keep warm temp on your slow cooker. If you are doing stove top, once it’s hot, it’s done. Finally, the longer you cook chili, the less spicy it becomes. So, either season heavily at the beginning, or season cautiously at the beginning and plan to add more before serving.

  1. Brown 1 pound of ground beef. Dice 1 medium onion, and add to fully cooked beef. Cook until onions are tender.
  2. Pull out your slow cooker or a dutch oven. In it, add 1 large container of diced tomatoes, 1 small can of diced tomatoes, and 1 can of strained kidney beans. Add onion, beef, and the fats to the large container. Stir.
  3. For mild chili, add 5 Tbsp chili powder, 3 Tbsp cumin powder, 2 tsp cayenne powder, and 2 tsp red pepper flakes. For hotter chili, add extra chili powder and cumin to your taste.
  4. In a slow cooker, cook on high for 1/2 hour, then turn to low for 1 1/2 hour. Then leave on keep warm until ready to eat.
  5. In a dutch oven, place over medium-low heat, cook covered for 1/2 hour, until hot, or until your tomatoes taste cooked.
0

Website Powered by WordPress.com.

Up ↑

Design a site like this with WordPress.com
Get started