Meat Marinade {Shish-Ka-Bobs}

I used this meat marinade recipe to make shish-ka-bobs the other day...they turned out so good!

1/4 c. soy sauce

2 tbsp. worcestershire sauce

1/4 c. vinegar

1/2 c. BBQ sauce

1/2 tsp. dry mustard

1/2 tsp. garlic salt

1 tsp. dried onion

1 tsp. Montreal steak seasoning

pepper to taste

Mix well and pour over meat to marinade in a bowl or large zip-lock bag. Marinate for 2-3 hours in refrigerator.

Shish-Ka-Bobs:

*meat of your choice cut into bite size pieces (I use sirloin)

*mushrooms, green pepper, onion, cherry tomato and/or any other veggie you like on a skewer

*grill until meat is cooked to liking and veggies are hot!

Mexican Shredded Beef

2-3 lb. rump roast

1 1/2 c. water

1/3 c. orange juice

2 tbsp. Carne Asada seasoning (Chef Merito brand if you can find it)

Brown roast (do not season while browning), add water, orange juice and seasoning. Cover and bake at 350F for about 4 hours checking water frequently. Shred beef after about 3 hours and then return to oven. Can be used for shredded beef tacos, shredded beef enchiladas or tostadas. Serve with refried beans and spanish rice. Can also be slow cooked in crockpot. Reduce water to 1 c. and cook for 4-6 hours on high or 7-9 hours on low. Shred 1 hour before serving.

Beef Florentine Pasta Soup with Basil and Cream

My friend DC told me to try this soup from Picky Palate. The whole family really liked it. I couldn't find the Campenelle pasta so I just used Penne.

2 tbsp. extra virgin olive oil

1 large onion, finely chopped

4 medium carrots, peeled and chopped

1 lb. cubed beef stew meat

1/2 tsp. salt

1/4 tsp. fresh ground black pepper

5 cloves garlic, minced

5 c. beef broth

14 oz. can Italian diced tomatoes, with basil and garlic

1/2 lb. dry Campanelle pasta

4 c. fresh baby spinach leaves, coarsely chopped

1/2 c. heavy cream

1/2 c. fresh grated Parmesan cheese

1/2 c. fresh basil leaves, chiffonade

Place olive oil in large dutch oven over medium heat. Saute onion and carrots for 5-7 minutes or until slightly softened. Stir in stew meat, salt and pepper. Cook until meat is browned and cooked through. Stir in fresh garlic for 1 minute then stir in broth and tomatoes. Increase heat to medium heat until soup comes to a light boil. Pour i pasta, reduce heat to medium and cook for 10-12 minutes or until pasta is al dente. Reduce heat to low and stir in spinach leaves. Let simmer for 20-30 minutes. Serve each bowl of soup with drizzle of heavy cream, a sprinkle of Parmesan cheese and basil ribbons.

Country Fried Steak

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I tried this one from AllRecipes.com. I try not to make too many meals that are fried. I liked this recipe but didn't LOVE it. My husband and kids like it a lot though. I think next time I'll leave out the baking soda and baking powder, it left an aftertaste. I also may try it with chicken instead of steak. Also, when making the gravy, I didn't save the 1/4 c. oil it says to. I drained it all but did use the remnants on the bottom of the skillet.

4- 1/2 lb. beef cube steaks

2 c. flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. black pepper

3/4 tsp. salt

1 1/2 c. buttermilk

1 egg

1 tbsp. Tabasco sauce

2 cloves garlic, minced

3 c. canola or vegetable oil for deep frying

For Gravy

1/4 c. flour

4 c. milk

kosher salt and ground black pepper to taste

Pound the steaks to about 1/4-ince thickness. Place 2 c. flour in a shallow bowl. In a separate bowl mix together the baking powder, baking soda pepper and salt, then stir in the buttermilk, egg, Tabasco sauce and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the oil in a deep cast iron skillet to 325F. Fry the steaks until evenly golden brown, 3-5 minutes per side. Place fried steaks on a plate lined with paper towels to drain. Drain the oil from the skillet, reserving 1/4 c. of the oil and as much as the solid remnants as possible.

Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium and bring gravy to a simmer. Cook until thick, about 6-7 minutes. Season with kosher salt and ground black pepper. Spoon the gravy over the steaks to serve.

Navajo Tacos

I had forgotten about these until one of my friends CA made them and posted about them on her blog. My kids didn't even know what they were, so I had to make them! When I was little my mom made them with chili instead of taco meat. I made it with the taco meat today. Super yummy, super fattening. Definitely a once a year meal, but SO good!

I made my Indian Fry Bread (aka Scones) using this white bread dough recipe. After letting it raise once, divide dough into preferred sized balls and roll out to about 1/2 inch thick. Heat oil in large and deep frying pan, fry scones until golden brown, about 30-45 seconds on each side. Remove from oil and place on plate with paper towel. 

1 lb. lean ground beef, seasoned with taco seasoning OR

1 can chili, heated through

Suggested toppings: Cheddar and/or Monterey Jack cheese, shredded lettuce, diced tomatoes, sliced olives, sour cream, chopped onions, avocado or guacamole, garnish with cilantro and salsa. 

Philly Cheesesteak Sandwich

We had roast beef for dinner the other night and we always have left over meat. I kind of winged this but it turned out really good. I will always do this with left over roast beef for now on!

1 c. beef broth
1 green pepper, sliced in strips, de-veined and seeded
1 onion, sliced into rings

Bring broth to boil in shallow pan, add green pepper and onion. Simmer until peppers and onions are hot, but still crisp. Add left over roast beef. Simmer until beef is warm.

Split poor boy buns length wise and place beef pieces on bun, then top with green peppers and onions. Place slice of Provolone cheese (or you can use Mozzerella or cheddar) on top and bake on baking sheet at 350F until cheese is completely melted. Serve with chips, fries or salad. Use left over broth to dip sandwich in if desired.

French Dip Sandwiches

1 rump roast
1 package Shillings Onion Gravy Mix
1 package onion soup mix
salt and pepper to taste
1 bag Poorboy Buns

Use a cooking bag and follow instructions for the bag. Add 6 cups water. Bake at 350F for 3-4 hours. Slice into thick slices and serve in Poorboy Buns, dipping in leftover juice.

Brisket

From the kitchen of PS

3-5 lb brisket or rump roast (fat side up)

Mix together in small bowl:
1 1/2 tsp. salt
2 tsp. chili powder
1 bay leaf
1 1/2 tsp. black pepper
2 tbsp. liquid smoke

Pour mixture over meat. Wrap tightly in foil and put in broiler pan. Cook at 300F for 5-6 hours. Scrape off all seasonings, discard drippings and fat, then slice thin.

Sauce:
3 tbsp. brown sugar
2 tsp. celery seed
2 ts. liquid smoke
14 oz. ketchup
4 tsp. worchestershire sauce
1 tsp. dry mustard
salt and pepper to taste

Mix all ingredients together and simmer for 10 minutes. Serve over brisket.

Beef Stronganoff

Brown 1 c. or more steak pieces, cut up in very small pieces, in large sauce pan.

Add:
1 tbsp. parsley
1 tbsp. dried onion
1 tsp. worchershire sauce
1 tsp. kitchen bouquet
1/2 tsp. garlic powder
salt and pepper to taste
1/2 c. water
1 tsp. beef bouillon


1 can cream of mushroom soup
1 pint sour cream

Simmer until water is almost gone. Add 1 can cream of mushroom soup and bring almost to boil. Add 1 pint sour cream to hot mixture and continue heating only until sour cream is heated. Serve over cooked egg noodles.

Meal Loaf

I really only make this for MB. She loves Meat Loaf!

1 1/2 lbs. lean ground beef
1 c. tomato juice
3/4 c. rolled oats
1 egg
1/4 c. chopped onion
1/2 tsp. salt
1/4 tsp. black pepper

Mix together in bowl and shape into a loaf, place on baking sheet. Bake at 350F for 1 hour.