Tag: beef

Santa Maria Grilled Tri-Tip Beef

2 teaspoons salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
1.5 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1 (2.5 pound) beef tri-tip roast
1/3 cup red wine vinegar
1/3 cup vegetable oil
4 cloves crushed garlic
1/2 teaspoon Dijon mustard

Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours.

Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.

Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.

Preheat an outdoor grill for high heat, and lightly oil the grate.
Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste. Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.

From: https://www.allrecipes.com/recipe/236992/santa-maria-grilled-tri-tip-beef/

Swedish Meatballs

ground beef: 2 pounds

sausage: 1 pound

eggs: 1

onion: 1

potatoes; mashed: 1 cup

sugar: 1 teaspoon

salt: 1.5 teaspoons

nutmeg: 1 teaspoon

pepper: 1 teaspoon

ginger: 1 pinch

milk: 1 cup

water: 3 cups, or

beef stock: 3 cups

flour: 3 tablespoons

mix meat, onion, egg, potatoes, seasonings, and milk

form into small balls and brown on all sides

remove meatballs from the pan and add water or stock, add flour to thicken until smooth

combine gravy and meatballs in a large casserole dish and bake 1/2 hour at 300 degrees

Stroganoff

petite sirloin steak; sliced thin:

onion; chopped: 1

mushrooms; sliced: 5

boullion cubes: 3

dry mustard: 0.5 teaspoon

ketchup: 2 tablespoons

sour cream: 1 cup

flour: 2 tablespoons

cook meat, onion, and mushrooms in a slow cooker

mix other ingredients into after meat is done

serve over egg noodles or rice

Ham Rolls

smoked ham; extra lean,Ground: 1.5 pounds

pork; Ground: 2 pounds

ground beef: 1 pound

graham crackers; crushed: 3 cups

milk: 2 cups

eggs: 3

tomato soup: 2 cans

vinegar: 0.75 cup

brown sugar: 2 cups

dry mustard: 2 teaspoons

mix the meat, graham crackers, milk, and eggs together and form into ~30 small loaves

mix the soup, vinegar, brown sugar, and dry mustard to make the marinade, pour over the loaves

bake at 350 degrees for 1 hour, spooning more marinade over the loaves at 20 minute intervals

Beef and Snow Peas

soy sauce: 2 tablespoons

dry sherry: 2 tablespoons

garlic: 1 clove

sugar: 1 teaspoon

ginger; Ground: 0.125 teaspoon

corn oil: 0.33333 cup

beef; sliced diagonally: 1 pound

snow peas: 1 package

onion; thinly sliced: 1

salt: 0.5 teaspoon

beef broth: 1.5 cups

corn starch: 2 tablespoons

Stir together soy sauce, sherry, garlic, sugar, and ginger in a medium bowl

Add beef and marinate for at least 1 hour

Heat 3 tbsp oil over medium-high heat

cook peas, onion, and salt and cook 4 minutes and remove from pan

heat remianing oil

add meat and cook 2 minutes or until browned

return vegetables to the pan and add beef broth and corn starch mixture

bring to a boil for 1 minute

Beef Noodle Bowls

linguine; uncooked: 8 ounces

broccoli: 3 cups

carrots; sliced: 3

beef sirloin steak; strips: 1 pound

italian dressing: 0.25 cup

teriyaki sauce: 0.25 cup

ginger; Ground: 0.5 teaspoon

Cook pasta, adding broccoli, and carrots during last 2 minutes of cooking, drain

Brown meat, stir in italian dressing, teriyaki sauce, and ginger, cook until sauce thickens, stirring occasionally

toss together and serve