Beef recipes

[SAR01]

cook 5 lbs of bulk Hamburg in slow cooker

I have been cooking hamburger since I was twelve years old. That is fifty years and I only figured this out this past year. One of the blessings in my freezer is pre-cooked hamburger meat. This is so easy!


I hate big chunks of meat. I use my slow cooker all the time. I decided to give try cooking hamburger in my slow cooker.


You can cook the hamburger plain or with chopped onions. It is up to you. I usually do one chopped onion per pound of hamburger meat.


Place the hamburger in the slow cooker on high with onions if you like.

Stir in water

Set a timer for 15 minutes and stir and reset the timer

Cook for two hours or until the meat is browned and done

Cool, use slotted spoon to drain and package into 2 cup portions.

Label, date, freeze, and enjoy!


My precooked hamburger goes fast. It is my go to ingredient for fast meals.

Hamburger Stroganoff 15 Minute Meal or as fast as you can cook the noodles


Put on a pot of water to boil to cook a package of Wide Noodles
1 (2 cup) Package of Precooked Hamburger and onions.
Thaw in skillet
Add 1 can Campbell's Golden Mushroom Soup
Heat it up and add 1-8oz tub of sour cream or Cream Cheese
Mix in cooked noodles


Serve with grated Parmesan and a salad.

[SAR01]

Easy Pot Roast

Ingredients

2 tablespoons olive oil
1 (3 pound) chuck roast, boneless
salt, to taste
black pepper, to taste
1 large yellow onion, coarsely chopped
3 cloves garlic, minced
1 (14.5 ounce) can beef broth
3/4 cup dry red wine, optional
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 pounds Yukon gold potatoes, diced into 1 1/2 inch pieces
6 medium carrots, peeled and chopped into 1 1/2 inch pieces

Directions

Step 1 -Preheat the oven to 275 degrees F.

Step 2 -In a large Dutch oven on the stove-top, heat the olive oil over medium-high heat. Season the roast with salt and pepper. Place the roast in the Dutch oven and brown on each side for 2 minutes per side. Place the roast on a cutting board or plate.

Step 3 -Sauté the onions until they brown, about 4-5 minutes.

Step 4 -Add in the garlic for the last minute of cooking so they become fragrant.

Step 5 -Add the roast back to the pan.

Step 6 -Pour the beef broth and red wine over the roast and add the thyme, rosemary, and bay leaf.

Step 7 -Once the pot reaches a simmer, cover the pot and transfer it to the oven.

Step 8 -Cook for 2 hours.

Step 9 -After 2 hours, remove the pot from the oven and add the carrots and potatoes.

Step 10 -Cover again and cook in the oven until everything is tender, about 1-1 1/2 hours.

Step 11 -Cut the meat into large pieces or shred and serve warm.

[SAR01]

John Waynes' Casserole

Ingredients

1 pound lean ground beef
1 cup water
1 (1-ounce) package taco seasoning
1 cup yellow onion, diced
2 (10-ounce) can diced tomatoes and chiles, drained
1 (12-ounce) can canned corn, drained
For the biscuit layer:
3 cups premade baking mix
1 cup water
For the topping:
1 (7.5-ounce) package whipped chive cream cheese
1/2 cup mayo
1 tablespoon onion powder
1/2 teaspoon salt
2 cups mozzarella, shredded
2 cups cheddar cheese blend

Directions

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -Pour the ground beef into a large sauté pan over medium-high heat.

Step 3 -Finely crumble the ground beef as it cooks. When it is fully cooked, drain the grease from the pan.

Step 4 -Add the water and taco seasoning to the pan with the ground beef.

Step 5 -Stir well and leave to simmer for 4 minutes over medium-high heat.

Step 6 -Add the diced onions, tomatoes and chiles, and corn to the pan.

Step 7 -Stir well and reduce to low heat.

Step 8 -Pour the premade baking mix and water into a mixing bowl and stir until a sticky dough is formed.

Step 9 -Place the dough into the bottom of a greased 9x13 inch baking dish, spreading it out evenly.

Step 10 -Place the ground beef mixture on top of the dough and spread out evenly.

Step 11 -Place the cream cheese, mayo, onion powder, and salt into a mixing bowl and cream together with an electric mixer until smooth consistency.

Step 12 -Spoon the cream cheese mixture on top of the ground beef mixture and spread it out as evenly as possible.

Step 13 -Sprinkle the cheddar cheese and shredded mozzarella on top of the dish.

Step 14 -Place the dish in the oven to bake for 40 minutes.

Step 15 -Remove the casserole from the oven and allow it to cool for a few minutes before serving.

Step 16 -Serve warm!

[SAR01]

Oven ribs

Ingredients

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons smoked paprika
1 tablespoon fine sea salt
2 teaspoons black pepper
4 pounds beef back ribs, bone-in
1 teaspoon olive or avocado oil
1/2 cup barbeque sauce, homemade or store-bought

Directions

Step 1 -Preheat the oven to 275 degrees F.

Step 2 -Line an 18x26-inch baking sheet with aluminum foil.

Step 3 -In a large bowl, add the garlic powder, the onion powder, the paprika, the sea salt, and the black pepper and stir to combine.

Step 4 -Place the ribs on the prepared baking sheet and use a pastry brush to coat them with the olive oil. Then, evenly cover them with the spice rub.

Step 5 -Arrange the ribs so that the meaty side is facing up, then cover the entire baking sheet with foil, folding the edges to seal.

Step 6 -Bake the ribs until the meat starts to pull away from the bone and they reach an internal temperature of 145 degrees F, about 3 hours.

Step 7 -Transfer the baking sheet to a wire rack and discard the top layer of foil.

Step 8 -Increase the oven temperature to 325 degrees F.

Step 9 -Use a pastry brush to coat all sides of the ribs with the barbeque sauce.

Step 10 -Bake the barbeque ribs, about 20 minutes.

Step 11 -Serve.

[SAR01]

Kentucky Roast

Ingredients

1 (3 1/2-4-pound) chuck roast, cut into big pieces
1 teaspoon sea salt
2 teaspoons coarse ground pepper
4 tablespoons brown sugar
1/2 cup bourbon, can substitute orange juice or pineapple juice
6 cloves garlic, sliced
2 teaspoons Thai spice blend, homemade or store-bought
2 teaspoons Greek Mediterranean seasoning
1/2 teaspoon red chili flakes
2 tablespoons extra-virgin olive oil
1/3 cup double concentrated tomato paste
1/3 cup pepperoncini peppers
2 1/2 cups water, divided, plus more, optional, to taste
1/3 cup canola oil
1/3 cup all-purpose flour
beef broth, optional, to taste

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -In a large bowl, add the chuck roast pieces, the salt, and the pepper and toss to coat.

Step 3 -In a separate bowl, add the brown sugar, the bourbon, the garlic, the Thai spices, the Greek spices, the red chili flakes, the extra-virgin olive oil, the tomato paste, the pepperoncini peppers, and 1 cup of the water and whisk to combine.

Step 4 -Pour the sauce mixture over the beef and use your clean hands to work the sauce into the meat, about 2 minutes.

Step 5 -Let the meat marinate for 30 minutes.

Step 6 -In a large roasting pot over medium-high heat, add the canola oil.

Step 7 -Transfer the meat from the marinade using tongs and coat the pieces in the flour. Do not discard the marinade.

Step 8 -Add the meat to the hot oil and sear on all sides, about 2-3 minutes per side.

Step 9 -Reduce the heat to low.

Step 10 -Slowly add the marinade and 1 1/2 cups of the water to the beef in the pot.

Step 11 -Cover the pot tightly with a lid and roast for 1 hour.

Step 12 -Reduce the oven heat to 300 degrees F.

Step 13 -Check the beef mixture to see if it needs additional moisture, adding the extra water or the beef broth as needed.

Step 14 -Roast until the meat shreds apart with a fork and reaches an internal temperature of 165 degrees F, about 1 hour 30 minutes.

Step 15 -Check the gravy in the pot for thickness, and thin it out as desired with the extra water or the beef broth.

Step 16 -Serve.

[SAR01]

Best Ever Filet Mignon


Ingredients

4 (6 ounce) filet mignon
Kosher salt, to taste
ground black pepper, to taste
2 tablespoons extra-virgin olive oil
4 tablespoons butter
1 tablespoon rosemary, roughly chopped

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Allow steak to sit out on the counter for about 30 minutes, bringing it to room temperature.

Step 3 -Place it on a cutting board and season generously with salt and pepper on both sides.

Step 4 -In a large skillet over medium-high heat, heat the oil until just before the smoking point.

Step 5 -Add the steak until very seared, about 5 minutes.

Step 6 -Flip the steak over and add the butter and rosemary.

Step 7 -Baste with butter and cook for another 3 to 5 minutes.

Step 8 -Transfer skillet to oven and cook until cooked to your liking, about 5 minutes for medium. Check every couple of minutes so you don't risk overcooking.

Step 9 -Allow to rest for a few minutes, and serve!

[SAR01]

Winter night noodles

Ingredients

4 tablespoons vegetable oil
1 (2-pound) beef rump roast, cut into 2-inch-thick cubes
2 tablespoons all-purpose flour
2 1/2 teaspoons kosher salt, divided, plus more, to taste
1/2 teaspoon freshly ground black pepper, plus more, to taste
3 cups yellow onions, finely chopped
8 cups low-sodium beef broth, divided
1 (12-ounce) package wide egg noodles

Directions

Step 1 -In a large pot over medium-high heat, add 2 tablespoons of the vegetable oil.

Step 2 -In a large bowl, add the beef cubes, the flour, 2 teaspoons of the salt, and 1/2 teaspoon of the black pepper and toss to combine.

Step 3 -Add 1/2 of the seasoned beef cubes to the heated vegetable oil and cook, turning occasionally, until they are browned on two sides, about 4-5 minutes.

Step 4 -Place the browned beef cubes on a paper-towel-lined plate and let them drain.

Step 5 -In the same pot over medium-high heat, add the remaining vegetable oil.

Step 6 -Repeat the cooking process with the remaining beef cubes.

Step 7 -Reserve the drippings in the pot.

Step 8 -Reduce the heat to medium. In the same pot, add the onions and 1/2 teaspoon of the salt to the reserved drippings and cook, stirring occasionally, until they are just tender, about 5-7 minutes.

Step 9 -Increase the heat to medium-high. Add the browned beef cubes and 6 cups of the beef broth to the onions and bring to a boil.

Step 10 -Reduce the heat to medium-low. Cover the pot and simmer the beef mixture until the meat reaches an internal temperature of 145 degrees F and is tender enough to shred with a fork, about 2 hours-2 hours 30 minutes.

Step 11 -Optionally, transfer only the cooked beef cubes to a large plate and use two forks to shred them into bite-size pieces.

Step 12 -Add the remaining beef broth to the sauce mixture in the pot and bring to a boil.

Step 13 -Add the egg noodles to the sauce mixture and cook, stirring occasionally, until they are tender, about 7-8 minutes.

Step 14 -Add the shredded beef to the noodle mixture and toss to combine.

Step 15 -Taste the noodle-beef mixture and season with the extra salt, as needed. Stir to combine.

Step 16 -Serve the noodle-beef mixture, garnished with the extra black pepper.

[SAR01]

cowboy beans


Ingredients

1 pound bacon, divided
1 pound ground beef
1 large onion, diced
2 (16-ounce) cans kidney beans, drained and rinsed
1 (16-ounce) can pinto beans, drained and rinsed
1 (16-ounce) can Great Northern beans, drained and rinsed
2 (16-ounce) cans pork and beans
1 1/3 cups tomato sauce
1/2 cup brown sugar
1/2 cup plus 2 tablespoons barbecue sauce, divided
1/3 cup ketchup
3 tablespoons cider vinegar
2 tablespoons yellow mustard
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon black pepper

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Coat a 9x13-inch baking dish with cooking spray.

Step 3 -In a large skillet over medium heat, add 1/2 of the bacon and cook until it is crisp.

Step 4 -Use a slotted spoon to transfer the cooked bacon to a paper-towel-lined plate and crumble it into small pieces.

Step 5 -Drain all but 1 tablespoon of the bacon fat from the skillet.

Step 6 -Add the ground beef and the onion to the bacon fat and cook, while crumbling, until it is no longer pink, about 5-7 minutes. Drain the excess grease.

Step 7 -In a large bowl, add the crumbled bacon, the beef mixture, the kidney beans, the pinto beans, the Great Northern beans, the pork and beans, the tomato sauce, the brown sugar, 1/2 cup of the barbecue sauce, the ketchup, the cider vinegar, the yellow mustard, the chili powder, the salt, and the black pepper and mix well.

Step 8 -Transfer the bean mixture to the prepared baking dish and top with the remaining uncooked bacon.

Step 9 -Evenly brush the remaining barbecue sauce on top of the uncooked bacon.

Step 10 -Bake the beans, uncovered, until the bacon is crisp, about 45-50 minutes.

Step 11 -Plate and serve.

[SAR01]

Bistro Stoganoff

Ingredients

3 cups egg noodles, uncooked
1 tablespoon olive oil
1 (12-ounce) package frozen fully-cooked Italian meatballs, thawed
1 1/2 cups beef broth
1 teaspoon dried parsley
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 cup heavy whipping cream
3/4 cup sour cream

Directions

Step 1 -In a large pot of salted, boiling water, cook the egg noodles to al dente, according to the package directions.

Step 2 -Drain the noodles.

Step 3 -In a large skillet, heat the oil over medium-high heat.

Step 4 -Add the meatballs to the oil and cook until they are browned, about 2-3 minutes per side.

Step 5 -Transfer the meatballs to a plate.

Step 6 -Add the broth to the skillet and stir to loosen any browned bits at the bottom.

Step 7 -Add the parsley, the basil, the salt, the oregano, and the pepper to the broth mixture and bring to a boil.

Step 8 -Cook until the liquid is reduced to 1/2 cup, about 5-7 minutes.

Step 9 -Add the meatballs, the noodles, and the cream to the broth mixture and bring to a boil.

Step 10 -Reduce the heat to a simmer, cover, and cook until the mixture slightly thickens, about 3-5 minutes.

Step 11 -Stir the sour cream into the stroganoff mixture and cook until it is heated through.

Step 12 -Serve.

[SAR01]

Garbage can dinner

Ingredients

1 pound 93% lean ground beef
salt, to taste
black pepper, to taste
3 tablespoons olive oil
7 cups frozen hash brown potatoes
cooking spray, to taste
3 teaspoons all-purpose seasoning blend, such as Lawry's® Seasoned Salt
1 1/2 cups canned corn, drained
cheddar cheese, to taste, shredded
ketchup, to taste, for serving

Directions

Step 1 -In a large skillet over medium-high heat, add the beef, the salt, and the black pepper and cook, while crumbling, until it is no longer pink, about 5-7 minutes.

Step 2 -Drain the excess grease and pour the beef into a large bowl. Set it aside.

Step 3 -In the same skillet over medium-high heat, add the olive oil and the hash brown potatoes and spray the tops of the potatoes with the cooking spray. Cook until they are lightly crispy and cooked through, about 10 minutes.

Step 4 -Add the seasoning blend, the black pepper, and the corn to the hash brown potatoes and cook, stirring frequently, until the corn is warmed through, about 2-4 minutes.

Step 5 -Add the cooked beef, the salt, and the black pepper to the hash brown potato mixture and cook, stirring frequently, until the mixture is heated through.

Step 6 -Evenly sprinkle the cheddar cheese over the beef dinner.

Step 7 -Serve the beef dinner drizzled with the ketchup.

[SAR01]

Poor Man's Prime rib

Ingredients

1 (3-pound) eye of round roast beef
1 teaspoon garlic powder
1 teaspoon onion powder
salt, to taste
black pepper to taste

Directions

Step 1 -Preheat the oven to 500 degrees F.

Step 2 -In a large roasting pan or baking dish, add the roast beef and season it with the garlic powder, the onion powder, the salt, and the black pepper. Do not cover the roast.

Step 3 -Place the roast in the oven uncovered and reduce the heat to 475 degrees F.

Step 4 -Bake the roast beef for about 7 minutes per pound, about 21 minutes for a 3-pound roast.

Step 5 -Turn the oven off but do not open the door at all.

Step 6 -Let the roast sit in the off, closed oven until the meat reaches an internal temperature of 145 degrees F, about 2 hours 30 minutes. Again, do not open the oven door at any time during this process, even a little.

Step 7 -Transfer the roast from the oven to a cutting board with a sharp knife and carve it into thin slices.

Step 8 -Plate and serve.

[SAR01]

Lottery Roast Beef

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[SAR01]

Drunken Beef Brisket

Ingredients

2 teaspoons liquid smoke, optional
1 teaspoon celery salt
1/2 teaspoon pepper
1/4 teaspoon salt
1 (2.5-3-pound) beef brisket, cut in half
1 large onion, sliced
1 (12-ounce) can beer or non-alcoholic beer
2 teaspoons Worcestershire sauce
2 tablespoons cornstarch
1/4 cup cold water

Directions

Step 1 -Evenly rub the liquid smoke, the celery salt, the black pepper, and the salt all over the brisket halves.

Step 2 -In a 3-quart slow cooker, add the seasoned brisket halves and top with the onion.

Step 3 -Evenly pour the beer and the Worcestershire sauce over the seasoned brisket.

Step 4 -Cover the slow cooker and cook the brisket mixture over low heat until it is tender, about 8-9 hours.

Step 5 -Transfer the cooked brisket to a large platter and cover to keep warm.

Step 6 -Use a strainer to strain the cooking juices into a small saucepan.

Step 7 -In a small bowl, add the cornstarch and the water and whisk until smooth.

Step 8 -Add the cornstarch slurry to the cooking juices and bring to a boil, while stirring constantly. Cook until the mixture thickens, about 2 minutes.

Step 9 -Serve the brisket drizzled with the gravy and topped with the onions.

[SAR01]

Roast Beef Super

Ingredients

1 (3 1/2-pound) chuck roast, boneless
3 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 tablespoons canola oil
2 yellow onions, cut into 1/2-inch slices
6 cloves garlic, smashed
3 large carrots, cut into 3-inch pieces
8 ounces cremini mushrooms, halved
2/3 cup dry red wine or beef broth
2 rosemary sprigs
1 bay leaf
1 pound Yukon Gold potatoes, quartered

Directions

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -On a large platter, add the chuck roast and evenly sprinkle it with 2 1/2 teaspoons of the salt and 3/4 teaspoon of the black pepper.

Step 3 -In a large Dutch oven over high heat, heat the canola oil.

Step 4 -Add the chuck roast to the heated oil and cook until the roast is browned on all sides, about 3-4 minutes per side.

Step 5 -Transfer the browned roast to a clean large platter.

Step 6 -Reduce the heat to medium-high

Step 7 -In the same Dutch oven, add the onions, the remaining salt, and the remaining black pepper, and cook, while scraping the bottom of the pan to loosen the browned bits.

Step 8 -Cook until the onions begin to brown and soften, about 6-8 minutes.

Step 9 -Add the garlic, the carrots, and the mushrooms to the onion mixture and stir to combine.

Step 10 -Transfer the seared roast to the top of the vegetable mixture.

Step 11 -Add the wine, the rosemary, and the bay leaf and bring it to a simmer.

Step 12 -Cover the Dutch oven and bake the roast for 1 hour 30 minutes.

Step 13 -Add the potatoes to the roast mixture.

Step 14 -Cover and roast until the potatoes are tender when pierced with a fork and the beef reaches an internal temperature of 145 degrees F, about 1 hour.

Step 15 -Transfer the supper from the oven to a wire rack and let it rest for 15 minutes.

Step 16 -Remove and discard the rosemary and the bay leaf from the roast mixture.

Step 17 -Using two forks, shred the chuck roast into serving-size pieces.

Step 18 -Serve.

[SAR01]

Old Fashion meatloaf

Ingredients

For the meatloaf:
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
1 egg, lightly beaten
1 (8-ounce) can diced tomatoes, drained
1/2 cup quick-cooking oats
For the glaze:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon mustard

Directions

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Coat a baking dish with nonstick spray.

Step 3 -In a bowl, add the ground beef, the salt, the pepper, the onion, the bell pepper, the egg, the tomatoes, and the oats and mix to combine.

Step 4 -Place the beef mixture in the prepared baking dish and shape it into a loaf.

Step 5 -In a bowl, add the ketchup, the brown sugar, and the mustard and mix to combine.

Step 6 -Spread the ketchup mixture over the meatloaf.

Step 7 -Bake the meatloaf until it reaches an internal temperature of 165 degrees F, about 1 hour.

Step 8 -Slice and serve.