Browse Category by Beef
Beef, Elaine Walker

Best Burgers

1 pound ground chuck (20% fat) Do not substitute other types of ground beef.
1/4 teaspoon salt

Prepare right before grilling – not ahead of time. Get your grill or burner hot before beginning.

Put the ground beef in a bowl. Lightly break up the meat with your hands and sprinkle evenly with the salt. (Note: use only 1/4 teaspoon. This much helps prevent loss of the burger juices and keeps the burgers from following apart. However, too much salt causes the beef to congeal.)

After you’ve seasoned the meat, divide it into 4, and with lightly cupped hands, shape into patties. As soon as the patties hold together, stop! Over handling will cause the beef to become rubbery when cooked.

Make a shallow indentation in the center of each patty. This keeps the burger flat and prevents the formation of a “bubble burger” when cooking.

Gas Grill Prep: Turn the grill on. Scrape off any debris with a grill brush. Grab a wad of paper towels with a pair of long-handled tongs and dip them in a bowl of vegetable oil. When the towels have absorbed the oil, run them over the cleaned grill grate. The oil will burn off at first. Continue to dip the towels into oil and slick down the grate; it will become “nonstick.” When the grate turns black and glossy, your grill is good to go.

Put the burgers on the grill.

Flip the burgers just once—after they’ve developed deep brown grill marks—and don’t be tempted to press on them. Pressing down on the burgers as they cook squeezes out the flavorful juices, which end up in your grill (causing flare-ups) instead of in your burgers.

Take the temperature in the center of each burger with an instant-read thermometer.
Medium Rare: 125 to 130 degrees, 2 to 3 minutes per side
Medium: 135 to 140 degrees, 3 to 4 minutes per side
Medium Well: 145 to 160 degrees, 4 to 5 minutes per side
Well Done: 160 degrees and up, 5 minutes and up per side

Beef, Slow Cooker or Instant Pot

Instant Pot Mongolian Beef

1 pounds flank steak, sliced thin across the grain* and cut in 1″x3″ strips
1 tablespoon cornstarch
1 tablespoon extra virgin olive oil
1/2 to 2/3 cup brown sugar
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 cup light (reduced sodium) soy sauce
1 teaspoons sesame oil (optional)
1 cup water
1 tablespoon rice wine (or other dry white wine)
1/2 teaspoon ground red pepper

Cornstarch Slurry:
2 tablespoons cornstarch
1/2 cup water

Garnish:
1 teaspoon sesame seeds

*You can substitute chuck steak, as long as it is sliced very thin.

Instructions

  1. Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function (medium-high heat). Wait for the Instant Pot indicator to read HOT.
  2. Add sliced beef to a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat the beef evenly.
  3. Add the olive oil to the hot Instant Pot. Once the oil is hot, brown the beef in batches. (If you add too much at once, it won’t brown well.)  Sauté each batch for 2-3 minutes, stirring a few times. Remove and set aside browned beef. Add another batch until all is browned.
  4. Deglaze the pot: add 1/2 cup water and let it get very hot. Using a wooden spoon, scrape the bottom of the pot until the sticky beef residue is gone. Discard the liquid and rinse the Instant Pot.
  5. Add back all the beef and mix in the rest of the ingredients to the pot: garlic, ginger, soy sauce, brown sugar, water, rice wine, sesame oil, and red pepper.
  6. Stir well until all the ingredients are combined and coated in sauce.
  7. Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure after the 10 mins NPR. Open the lid.
  8. Make the cornstarch slurry: in a small bowl, mix cornstarch with water until fully combined. With the Instant Pot on the Sauté function, add the slurry to the pot.  Stir to combine and cook for 2-3 minutes on Sauté, stirring occasionally, until the sauce thickens.
  9. Garnish with sesame seeds.

Total prep and cooking time is about 30 minutes. Good with sticky rice.

Beef, Elaine Walker

Slow Cooker Stuffed Cabbage

1 large head of cabbage
1/3 c. rice, uncooked
2 (8-ounce) cans of tomato sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 lb. lean ground beef
1 egg, beaten
1/4 cup chopped onion
1 garlic clove, crushed
1 teaspoon salt
1/4 teaspoon pepper

Cook the rice (Bring 2/3 cup water to a boil. Add rice, reduce heat to low and simmer for 20 minutes. Do not overcook.)

In a large, wide saucepan, bring lightly salted water to a boil. Add the cabbage and cook for about 4 minutes or until softened; drain. Run cold water over cabbage to cool slightly, drain again. Pull off 8 to 12 large leaves for rolls. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside. Chop some of the remaining leaves and line the bottom of a slow cooker. Refrigerate the rest of the cabbage for another meal.

In a medium bowl, mix together the tomato sauce, brown sugar, lemon juice and Worcestershire sauce.

In separate bowl, add 1/3 cup of the tomato sauce mixture. Stir in the cooked rice, egg, onion, garlic, uncooked beef, salt and pepper and mix well.

Roll 2 to 3 tablespoons of the beef mixture in a cabbage leaf; secure with toothpicks. Repeat until all the beef mixture has been wrapped.

Add the stuffed cabbage to the slow cooker. Cover with the tomato sauce mixture.

Cook on low for 6 to 8 hours.

(Optional – serve with plain boiled white potatoes.)

Beef, Elaine Walker

Korean Short Ribs

4 to 5 pounds of beef short ribs
salt, pepper
canola oil
2 gloves garlic, crushed
1/3 cup peeled fresh ginger chunks
2 cups red wine
2 cups water or chicken stock
3/4 cup soy sauce
1/2 cup brown sugar
1/2 cup dry white wine

Lightly salt and pepper the ribs. Add a small amount of canola oil to large pot and turn burner on high. Sear the ribs on all sides. Remove ribs and set them aside.

Add a little more oil to the pot, reduce the heat to medium high and saute the garlic and ginger. Add the red wine and let simmer until the liquid is reduced by half.

Add the water or chicken stock, soy sauce, brown sugar or white wine. Bring to a boil.

Return the ribs to the pot. Reduce heat to low and simmer for 2-1/2 hours or until the meat is beginning to fall off the bone.

Strain the sauce. Skim off excess fat and serve sauce with ribs.

Beef, Dad, Dorothy Lamalie, Mom

Prime Rib

1 3-rib standing beef rib roast (about 6 pounds)
3 small gloves of garlic, minced
2 tablespoons olive oil
3 tablespoons fresh parsley
1 teaspoon thyme
1/2 teaspoon rosemary
2 teaspoons salt
1/2 teaspoon pepper

Place beef in shallow baking dish on top of a wire rack. Pat dry. Allow to sit at room temperature for one hour.

Combine remaining ingredients and brush all over beef.

Roast at 450*F for 30 minutes, then reduce heat to 350 and roast for an hour or until beef reaches 125 in center for medium-rare.

When done, remove from oven, cover with foil and let it rest for 30 minutes before serving. If desired, serve with Bearnaise sauce.

Beef, Dad, Elaine Walker, Mom

Unstuffed Cabbage Roll

Ingredients
1 pound ground beef
1 small onion, chopped
1/2 small head cabbage, chopped
1 (14.5 ounce) can diced tomatoes
1/2 c. tomato sauce
3 slices bacon, cooked & crumbled

1/2 c. rice, uncooked
1-1/4 cup water
1 clove garlic, minced
1 teaspoon sugar
1 teaspoons salt
1/2 teaspoon ground black pepper

Heat a large skillet over medium-high heat. Cook and stir beef and onion in the skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Add cabbage, tomatoes, tomato sauce, rice, bacon, water, garlic, sugar, salt, and pepper and bring to a boil.

Cover skillet, reduce heat, and simmer until cabbage is tender, 30-45 minutes.

Beef, Dorothy Lamalie

Sweet and Sour Meatballs

Meatballs
1 pound extra-lean ground beef
2 tablespoons dehydrated onion
1 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
1/4 cup bread crumbs

Sauce
3/4 cup packed brown sugar
3 tablespoons flour
1-1/2 cups pineapple juice
1/4 cup white vinegar
3 tablespoons soy sauce

  1. In medium bowl, combine the meatball ingredients. Shape into 1-inch balls and place on a baking sheet lined with foil and sprayed with nonstick cooking spray. Place under the broiler in your oven for 5 to 7 minutes or until the meatballs begin to brown.
  2. In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs and reduce heat. Cover and simmer for 20 minutes, stirring often.
Beef, Dad, Elaine Walker, Mom

Beef Stir Fry

1/2 cup water*
2 cloves garlic, crushed
1/8 tsp cayenne powder
1/3 cup soy sauce, low sodium
2 tablespoons brown sugar
1 teaspoon roasted ground ginger

1 lb sirloin steak or London broil, cut into very thin 3-inch strips (freeze for a few hours to enable thin slicing)
1-2 tablespoons vegetable oil, divided
2 cups fresh broccoli florets
1 can water chestnuts, drained
handful of fresh snap peas
1 small onion, cut into wedges

1 tablespoon cornstarch
1 tablespoon cold water

hot cooked rice

*Note: this recipe tastes quite salty even with no added salt, so be sure to use the low sodium type of soy sauce — next time try doubling the water to 1 cup.

Directions:
In a bowl, combine soy sauce, brown sugar, ginger, pepper, garlic and 1/2 cup water. Add beef and toss. Marinate for 30 minutes or more. Remove beef, reserving marinade.

In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.

Stir-fry broccoli, onion, water chestnuts, and snap peas in remaining oil for 4-5 minutes. Return beef to pan.

Mix together cornstarch and water until smooth. Stir into the reserved marinade. Add to the pan of beef and vegetables and cook a few minutes until bubbly.

Serve over rice.

Beef, Slow Cooker or Instant Pot

Beef Bourguignon

3 c. Burgundy or Merlot wine
2 T. Cognac
1/2 onion, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
dash of pepper
2.5 pounds, chuck roast, cut into cubes

4 T. olive oil, divided
5 slices bacon, chopped
3 T. flour
1 T. tomato paste
1 clove garlic, crushed
1 (10.5 ounce) can beef broth

3 T. butter
1/2 pound fresh mushrooms, sliced

1. For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator overnight.

2. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.

3. In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat.

4. Heat the remaining oil in the skillet. Add the flour and stir until well mixed and brown, about 2 minutes.

5. Now add the tomato paste, garlic, beef broth, reserved marinade and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture.

6. You can either bake the beef bourguignon in a 9×13 baking dish at 300 degrees F for 3 hours, stirring occasionally, or you can put it in a slow cooker on low for 8 hours.

7. About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and cook for another 10 minutes.

8. If using a slow cooker, the sauce may be a bit thin. If a thicker sauce is desired, remove the beef and vegetables with a slotted spoon. In a small bowl, whisk together a tablespoon or two of flour and some cold water. Turn slow cooker on high and whisk in flour and water. Whisk sauce until thickened. Add beef and vegetables, heat for a few minutes, then serve.

Serve with potatoes, noodles or rice.

Beef, Elaine Walker

Pasta Beef Casserole

2 c. uncooked pasta (choose several different shapes of pasta to make it more interesting)
1/4 pound ground beef
1/2 medium green pepper, chopped
1/2 c. fresh mushrooms, sliced
1/2 small onion, chopped
1 (26 ounce) jar of spaghetti sauce
1/2 egg, beaten
4 ounces mozzarella cheese, shredded

Cook pasta according to package directions and drain. Meanwhile, brown beef, green pepper, mushrooms and onions. Drain.

In a large bowl, mix together the pasta and meat mixture. Stir in the egg and 1/2 of the spaghetti sauce. Transfer to casserole dish. Top with remaining sauce. Sprinkle with cheese.

Bake at 350*F for 25 to 30 minutes or until heated through.

This is a simple, inexpensive recipe that can be made in large batches for a crowd.