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Irish Beef Stew
Prep Time: 30 Minutes
Cook Time: 6 Hours Ready In: 6 Hours 30 Minutes
Servings: 8

INGREDIENTS:
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck, cut into 1 and 1/2-inch cubes
1 pound carrots, peeled and cut into 1-inch chunks
6 large potatoes, peeled and cut into large chunks
1 white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle
Irish stout beer (e.g. Guinness ®)
1 tablespoon cold water
1 tablespoon cornstarch

DIRECTIONS:
1. Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
2. Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

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Velvet Steak with Korean Chili Butter
Prep Time: 15 mins Cook Time: 10 mins Additional Time: 6 hrs 5 mins Total Time: 6 hrs 30 mins Servings: 2

Ingredients

Velvet Marinade:
2 large egg whites
2 tablespoons cornstarch
3 tablespoons rice wine (sake)
1 tablespoon soy sauce

Steaks:
2 (8 ounce) top sirloin steaks
Kosher salt to taste

Korean Chili Butter:
2 tablespoons unsalted butter, softened
2 teaspoons Korean chili paste (gochujang), or to taste
¼ teaspoon kosher salt, or to taste
2 tablespoons chopped green onions, or to taste
1 tablespoon vegetable oil

Directions
*Whisk egg whites, cornstarch, rice wine, and soy sauce for marinade together in a bowl until very smooth and foamy.
*Trim silver skin from sirloin steaks. Place steaks between 2 pieces of plastic wrap on a cutting board and pound to a thickness of about 1/4 inch. Transfer steaks to a rimmed plate and lightly sprinkle both sides with kosher salt.
*Pour marinade over top and flip a few times to make sure steaks are well coated on both sides. Cover with plastic wrap, or transfer steaks and marinade to a zip-top bag, and refrigerate for 6 to 12 hours, flipping once or twice while marinating.
*Mix butter, chili paste, salt, and green onions for chili butter together in a small bowl. Taste and adjust if needed. Set aside at either room temperature or in the refrigerator until needed.
*Remove steaks from the refrigerator and toss a few more times in the marinade.
*Heat vegetable oil in a large nonstick pan over medium-high heat. Add steak and pan-fry until meat springs back to the touch and is medium-rare, 3 to 4 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
*Remove from heat and place steaks on warm plates. Let rest for 3 to 4 minutes. Top with chili butter and green onions.

Chef's Notes:
*If you don't have sake, sherry wine will also work.
*When seasoning the steaks you can use 1 teaspoon fine salt in place of 2 teaspoons kosher salt, if desired.
*Make sure your butter is soft--it makes the compound butter easier to mix.
*It's important to use a nonstick pan so the coating sticks to the steaks and not to the pan.

Beef Braciole
Prep: 25 mins Cook: 95 mins Rest Time: 15 mins Total: 2 hrs 15 mins Servings: 4 to 6 servings Yield: 3 rolls

Ingredients

1 medium skirt steak, about 24 ounces
Kosher salt, to taste
Freshly ground black pepper, to taste
6 thin slices prosciutto, about 3 ounces
4 medium garlic cloves, coarsely chopped
1/4 cup coarsely chopped Italian parsley, more for garnish
1/4 cup coarsely chopped fresh basil
2 tablespoons olive oil
1/3 cup red wine
1 (15-ounce) can crushed tomatoes

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Steak De Burgo for Two
Serves: 2 Prep: 5 Min Cook: 10 Min

Ingredients
1 clove garlic, minced
8 oz sliced mushrooms
3 Tbsp butter
2 Tbsp olive oil
2 (1-1/2 - 2 inch) thick tenderloin steaks
Salt to taste
Pepper to taste
2 thick slices of French bread, lightly toasted
1 Tbsp shaved Parmesan cheese
2 Tbsp fresh basil, sliced very thinly

Directions
1 Sauté garlic, and mushrooms in 2 Tbsp butter in a large skillet until garlic is browned and mushrooms are tender; remove mushrooms and set aside.
2 Wipe pan clean and toast slices of French bread in pan.
3 Heat 2 Tbsp. olive oil in pan. While oil is heating, sprinkle both sides of steaks with salt and pepper. Add steak to skillet; cook over medium-high heat 4-5 minutes on each side or until desired degree of doneness.
4 In last few seconds of cooking add the remaining Tbsp. of butter to pan and melt; spoon over steak.
5 To serve, place steak on bread; top each serving with a mushroom and sprinkle with sliced basil and shaved parmesan. Spoon pan drippings over steak. Yield: 2 servings.

MAPLE GLAZED BACON-WRAPPED MINI MEATLOAVES
35 MINUTES PREP TIME- 80 MINUTES TOTAL TIME- 8 SERVINGS

INGREDIENTS

No-Stick Cooking Spray
3 tablespoons Maple Syrup
1 teaspoon Spicy Brown Mustard
1 pound lean ground beef (93% lean)
1 pound ground pork
2/3 cup chopped yellow onion
1 cup fresh button mushrooms, chopped fine
1/3 cup all-purpose flour
2 eggs, beaten
2 tablespoons Tomato Paste
2/3 cup Tomato Sauce
3/4 teaspoon salt
1/2 teaspoon ground black pepper
8 slices bacon, cut in half

DIRECTIONS
STEP ONE - Preheat oven to 375°F. Line baking sheet with aluminum foil. Spray with cooking spray; set aside. Combine maple syrup and mustard in small bowl; set aside.
STEP TWO - Combine beef, pork, onion, mushrooms, flour, eggs, tomato paste, tomato sauce, salt and pepper in large bowl until blended. With hands, form mini meatloaves (about 2 inches wide) and place on baking sheet.
STEP THREE - Wrap bacon around each meatloaf, tucking ends under sides. Brush bacon with syrup mixture.
STEP FOUR - Bake 30 minutes. Turn on broiler and cook another 5 to 10 minutes to crisp bacon.

Miniature Meat Pies
Total Time Prep: 30 min. + freezing Bake: 15 min. Makes about 1-1/2 dozen

Ingredients

1 pound ground beef
1/2 cup chili sauce
2 tablespoons onion soup mix

DOUGH:
3 cups all-purpose flour
1 to 2 tablespoons sesame seeds, optional
1 teaspoon salt
1 cup shortening
3/4 cup shredded cheddar cheese
3/4 cup evaporated milk
1 tablespoon cider vinegar

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili sauce and soup mix; set aside.
In a large bowl, combine the flour, sesame seeds if desired, and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball.
Divide dough in half; roll out to 1/8-in. thickness. Cut with a lightly floured 2-1/2-in. round cutter. Place half of the circles 2 in. apart on ungreased baking sheets; top each with a rounded tablespoonful of beef mixture. Top with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each.
Bake at 425° for 12-16 minutes or until golden brown. Serve immediately. Or, cool, then wrap each in plastic wrap and place in a freezer bag; seal and freeze for up to 3 months.
To use frozen meat pies: Unwrap and place on an ungreased baking sheet. Bake at 425° for 14-16 minutes or until heated through.

Swiss Steak
Prep Time 5 mins Cook Time 1 hr 5 mins Total Time 1 hr 10 mins Servings: - 4

Ingredients

2 -2.5-pound top round or bottom steak (1/2″ thickness.)
salt and pepper or Cajun seasoning
1/2 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons cooking oil
1 onion, roughly chopped
2 teaspoons minced garlic
2 teaspoons minced thyme
1 teaspoon oregano
1 bay leaf
1/2 -1 cup puréed tomatoes or diced tomatoes
1-2 teaspoon paprika
1 tablespoon Worcestershire sauce
1-2 cups water
1 small red or green bell pepper, sliced
2 tablespoon parsley, chopped (garnish)

Instructions

Pat dry steak on with a paper towel, then season with salt and Cajun seasoning.

In a medium bowl combine flour, salt, pepper, garlic and onion powder.

Then coat with seasoned flour and shake off any excess.

Heat oil in a cast iron or skillet over medium-high heat; then fry steak on both sides until golden brown — about 6-7 minutes per side.

Remove beef from skillet and place on a plate.

Add onions to the skillet, then sauté for about 2-3 minutes. Followed by garlic, thyme, oregano, bay leaf and continue cooking for 3-5 more minutes, stirring occasionally to prevent any burns.

Next add tomatoes puree, smoked paprika, Worcestershire sauce and about 1 cup water. Cover and simmer for about 45 minutes.

Throw in bell pepper, and continue cooking until meat is tender.

Remove and serve warm. Spoon the sauce over the steak.

Slow-Cooker Sauerbraten
Total Time Prep: 20 min. Cook: 6 hours Makes 8 servings

Ingredients

1 bottle (14 ounces) ketchup
1 large onion, chopped
3/4 cup packed brown sugar
3/4 cup cider vinegar
1 tablespoon mixed pickling spices
3 bay leaves
1 boneless beef chuck roast or rump roast (3 to 4 pounds)
4 cups water
1-1/2 cups crushed gingersnap cookies (about 30 cookies)
2 tablespoons cornstarch
1/4 cup cold water

Directions

Mix first six ingredients. Place roast in a 5-qt. slow cooker; add water. Pour ketchup mixture over top. Add cookie crumbs. Cook, covered, on low until meat is tender, 6-8 hours.
Remove roast from slow cooker; keep warm. Strain cooking juices; skim fat. Transfer 4 cups juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

CRANBERRY ROAST BEEF
Prep Time 20 minutes Cook Time 2 hours 30 minutes Servings 8 servings

INGREDIENTS
4 pounds boned and rolled bottom round beef roast
3 tablespoons all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons vegetable or canola oil (see Recipe Notes below)
1 cup whole cranberry sauce
1 cup beef broth
1/2 cup prepared horseradish
1 stick cinnamon (broken in half)
4 whole cloves
16 whole, peeled pearl onions (can use frozen or fresh)
1 bunch carrots, peeled and cut into 3-inch lengths

INSTRUCTIONS
Dredge the roast in a mixture of flour, salt and pepper. Heat the oil in a large Dutch oven, and brown the roast on all sides over medium heat.
In a medium bowl, combine the cranberry sauce, broth, horseradish, cinnamon stick and cloves; pour over the roast in the Dutch oven. Bring the mixture to a boil- then cover tightly, reduce heat, and simmer on low for 1½ hours, or until the meat is almost tender. Sprinkle the carrots and onions around the roast, and then cover again and cook for an additional 45 minutes to 1 hour- until the vegetables are cooked through and the beef is tender.

NOTES
*If you happen to have bacon drippings, use that instead of oil for browning the roast.
*Serve with noodles or potatoes.

Cube Steaks with Gravy
Total Time Prep: 15 min. Cook: 8-1/2 hours Makes 6 servings

Ingredients

1/3 cup all-purpose flour
6 beef cube steaks (4 ounces each)
1 tablespoon canola oil
1 large onion, sliced and separated into rings
3 cups water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Hot mashed potatoes or cooked noodles

Directions

Place flour in a large resealable plastic bag. Add steaks, a few at a time, and shake until completely coated.
In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender.
In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles.

We tried this tonight and it's delicious!

~

Beef Barley Soup Recipe

YIELDServes 6 to 8

PREP TIME15 minutes to 20 minutes

COOK TIME1 hour 10 minutes to 1 hour 20 minutes

INGREDIENTS

1 medium yellow onion
3 medium carrots
3 medium stalks celery
2 cloves garlic
1 1/2 pounds boneless beef chuck (stew meat, steak, or roast)
2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1 teaspoon dried thyme
1 tablespoon tomato paste
2 (32-ounce) boxes low-sodium beef broth
1 (14-ounce) can diced tomatoes
3/4 cup pearl barley
1 dried bay leaf
Chopped fresh parsley leaves, for garnish (optional)

INSTRUCTIONS

Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 medium yellow onion, peel and slice 3 medium carrots into 1/4-inch-thick rounds, and slice 3 medium celery stalks into 1/4-inch pieces. Finely chop 2 garlic cloves.
Cut 1 1/2 pounds beef chuck into 1/2-inch pieces. Pat dry with paper towels and season with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon of the olive oil in a Dutch oven or large stockpot over medium-high heat until shimmering. Add half of the beef in a single layer and cook until browned but not cooked through, about 2 minutes per side. Transfer to a plate. Repeat with browning the remaining beef, then transfer to the plate.
Heat the remaining 1 tablespoon olive oil in the same pot over medium-high heat until shimmering. Add the onion mixture and cook, stirring occasionally, until fragrant and begin to soften, 3 to 5 minutes. Add the garlic, 1 teaspoon dried thyme, and remaining 1 teaspoon kosher salt and cook until fragrant, about 30 seconds more.
Add 1 tablespoon tomato paste and stir to coat the vegetables. Cook until darkened in color, about 1 minute. Return the beef and any accumulated juices to the pot and add 2 boxes low-sodium beef broth, 1 (14-ounce) can diced tomatoes and their juices, 3/4 cup pearled barley, 1 dried bay leaf. Stir to combine and bring to a boil over high heat.
Reduce the heat to medium-low and simmer uncovered until the barley is tender, 40 to 50 minutes. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves.
Remove and discard the bay leaf. Ladle the soup into bowls, garnish with the parsley, and serve.

RECIPE NOTES

Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Pressure Cooker Beef and Broccoli
prep: 20 mins pressure-cook: 7 mins Servings: 6

Ingredients

2 pounds beef flank steak, thinly sliced against the grain
1 medium onion, halved and thinly sliced
½ cup water
¼ cup coconut aminos
½ teaspoon sea salt
½ teaspoon ground ginger
¼ teaspoon pepper
3 cups broccoli florets
Toasted sesame seeds

Directions

Step 1 - Place beef and onion in a 6-quart multifunction electric or stove-top pressure cooker. Stir in water, coconut aminos, salt, ginger, and pepper.
Step 2 - Lock lid in place. Set electric cooker on high pressure to cook 7 minutes. For stove-top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 7 minutes. Remove from heat. For both models, immediately release pressure. Open lid carefully.
Step 3 - Using a slotted spoon, remove beef and onion; keep warm. Add broccoli to pressure cooker. For electric cooker, use sauté setting to cook 5 to 8 minutes or until crisp-tender. For stove-top cooker, simmer, uncovered, over medium 5 to 8 minutes or until crisp-tender. Using slotted spoon, add broccoli to beef and onion. If desired, continue simmering liquid 1 to 2 minutes or until thickened. Spoon sauce over beef mixture. Top with sesame seeds.

Slow-Cooker Salisbury Steak Meatballs
Prep 30 min Total 3 hr 40 min Servings 8

Ingredients

2 tablespoons butter, melted
1 tablespoon tomato paste
½ teaspoon salt
2 cups thinly sliced onions
8 oz mushrooms, thinly sliced (about 3 cups)
1 cup beef flavored broth (from 32-oz carton)
1 lb lean (at least 80%) ground beef
½ cup plain panko crispy bread crumbs
1/3 cup milk
1 egg, slightly beaten
1 tablespoon Montreal steak grill seasoning
1 tablespoon soy sauce
2 tablespoons cornstarch
2 tablespoons cold water
1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes, made as directed on pouch
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps

1 Spray 5- or 6-quart oval slow cooker with cooking spray. Mix melted butter, tomato paste and salt in slow cooker. Add onions and mushrooms; toss to coat. Stir in broth.
2 In large bowl, mix beef, bread crumbs, milk, egg, grill seasoning and soy sauce. Shape into about 24 (1 1/2-inch) meatballs. Place meatballs in slow cooker on top of vegetable mixture.
3 Cover; cook on Low heat setting 3 to 4 hours or until meatballs are thoroughly cooked (165°F); stir. In small bowl, beat cornstarch and cold water. Quickly stir into slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Serve over mashed potatoes. Sprinkle with parsley.

Tips

Dampen hands slightly when shaping these tender meatballs to help prevent sticking.
Betty Crocker™ mashed potatoes really make these easy slow-cooker meatballs into a meal. We liked the creamy butter flavor with these meatballs, but the roasted garlic flavor would be great, too.

Hawaiian Meatballs
SERVES 8 SERVING SIZE 4 meatballs per serving COOK TIME 20 Min

What You'll Need

1 pound ground beef
1/4 cup finely chopped onion
1/2 cup finely crushed butter-flavored crackers
1 egg
1/4 cup water
1/2 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup brown sugar
2 tablespoons cornstarch
1/3 cup white vinegar
1 tablespoon soy sauce
1 (8-ounce) can pineapple chunks in syrup, with syrup reserved
1/2 red bell pepper, cut into 1-inch chunks

What to Do

Preheat oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray.
In a large bowl, combine beef, onion, crackers, egg, water, onion powder, salt, and black pepper; mix well. Form mixture into 1-inch balls and place on baking sheet.
Bake 15 to 20 minutes, or until no longer pink in center.
Meanwhile, in a medium saucepan over medium heat, combine brown sugar, cornstarch, vinegar, soy sauce, and reserved pineapple juice. Cook until mixture starts to thicken. Add pineapple and bell pepper and continue to cook 5 to 7 minutes, or until thickened and heated through.
Place meatballs in a large bowl. Pour sauce over and toss until evenly coated.

Steak San Marino
Total Time Prep: 15 min. Cook: 7 hours Makes 6 servings

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 beef top round steak (1-1/2 pounds), cut into six pieces
2 large carrots, sliced
1 celery rib, sliced
1 can (8 ounces) tomato sauce
2 garlic cloves, minced
1 bay leaf
1 teaspoon Italian seasoning
1/2 teaspoon Worcestershire sauce
3 cups hot cooked brown rice

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Transfer to a 4-qt. slow cooker.
In a small bowl, combine the carrots, celery, tomato sauce, garlic, bay leaf, Italian seasoning and Worcestershire sauce. Pour over beef. Cover and cook on low for 7-9 hours or until beef is tender. Discard bay leaf. Serve with rice.

Freeze option: Place cooked steak and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

By Ree Drummond

YIELDS:6 servings
PREP TIME:0 hours 10 mins
COOK TIME:2 hours 30 mins
TOTAL TIME:2 hours 40 mins

Ingredients:
3 tbsp. olive oil
1 tbsp. butter
2 lb. stew meat
1 whole medium onion, diced
3 cloves garlic, minced
1 can (12 oz. size) beer
4 c. beef stock (or 4 cups water + 4 beef bouillon cubes)
2 c. water (additional, if needed)
1 tbsp. Worcestershire sauce
2 tbsp. tomato paste
1/2 tsp. paprika
1/2 tsp. Kosher salt
Freshly ground black pepper
1 1/2 tsp. sugar
4 whole carrots, washed, unpeeled, and roughly sliced
4 whole new potatoes, quartered
Minced parsley (optional)

Directions:
1. Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
2. Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
3. *UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
4. Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
5. Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

NOTE: I cooked it in the crock pot on high for 4 hours and low for 2 1/2 or 3 more more hours. I added the potatoes and carrots about an hour and a half before it was done and turned the heat back up to high.

Country Chuck Roast with Mushroom Gravy
Total Time Prep: 20 min. Cook: 2-1/4 hours Makes 8 servings

Ingredients

1 boneless beef chuck roast (2-1/2 to 3 pounds)
3 garlic cloves, halved
1 tablespoon brown sugar
1-1/2 teaspoons kosher salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 large sweet onion, quartered
1 can (10-1/2 ounces) condensed beef consommé, undiluted
2 tablespoons Worcestershire sauce
1 tablespoon stone-ground mustard
1 bay leaf
3 to 4 drops browning sauce, optional
1/2 pound sliced fresh mushrooms
1 bottle (12 ounces) light beer or nonalcoholic beer
1 teaspoon dried thyme
3 tablespoons cornstarch
3 tablespoons cold water

Directions

With a sharp knife, cut six 1-in.-long slits in meat; insert a garlic clove half into each slit. Combine the brown sugar, salt and pepper; rub over roast.
In an ovenproof Dutch oven over medium heat, brown roast in oil on all sides. Add the onion, beef consommé, Worcestershire sauce, mustard, bay leaf and browning sauce if desired.
Cover and bake at 350° for 1-3/4 to 2-1/4 hours or until meat is tender. Remove roast to a serving platter; keep warm.
Discard bay leaf. Add the mushrooms, beer and thyme to the pan. Bring to a boil over medium-high heat. Cook until liquid is reduced by half. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Beef and Snow Peas
Serves: 4 Prep: 30 Min Cook: 10 Min

Ingredients
1/2 c soy sauce (use low sodium if desired)
2 Tbsp cornstarch
2 Tbsp dry sherry (or you can use port wine)
2 tsp sugar
1 lb flank steak (thinly sliced and cut across the grain)
3 Tbsp vegetable oil
1/4 tsp salt
1/4 lb snow peas
Sliced water chestnuts (optional)
Chopped onion (optional)
Sliced mushrooms (optional)

Directions Step-By-Step

1 Combine soy sauce, cornstarch, sherry, and sugar in a large bowl. Add meat, stirring to coat with the marinade. Set aside.
2 Heat 1 tablespoon oil in wok or large skillet over high heat. Add salt. Add snow peas and stir fry for 1 minute. Remove to a platter.
(If adding onion, mushroom, and/or water chestnuts, this is where I do that as well.)
3 Add more oil to wok or pan if necessary, then add beef mixture and stir fry 3 minutes or until meat loses its red color.
4 Add snow peas to the beef and heat gently.
Serve over rice or as a side and enjoy.

Easy Salisbury Steak Bake

Ingredients

2 pounds ground beef
1 can cream of mushroom
1 can water
1 package brown gravy mix
1 package Lipton Onion Soup mix
8 ounces, sliced baby Bella mushrooms

Directions

Preheat oven to 350 degrees. Form 6 hamburger patties out of the ground meat. Place the 6 patties in a 13×9 casserole dish. In a small pot, combine cream of mushroom, water, gravy mix, and Lipton Onion Soup Mix. Heat on medium low and stir until gravy is formed. Pour gravy mix over patties. Top with sliced mushrooms. Bake uncovered for 45 mins or until patties are cooked to desired temperature. Serve over mashed potatoes or rice.

Instant Pot Beef Rendang
Total: 1 hour 30 minutes Servings: 6

Ingredients

2 - 3 pounds (823g) chuck roast steak, cut into 1.5 inch thick
1 tablespoon (15ml) olive oil
1 (4.5g) cinnamon stick
2 (2.5g) star anise
4 (0.3g) cloves
4 green cardamom
¾ cup (188ml) unsalted chicken stock
1 cup (250ml) thick coconut cream
1 tablespoon (15ml) regular soy sauce
1 tablespoon (15ml) fish sauce
2 tablespoons (30ml) tamarind puree or paste
1 tablespoon (13g) brown sugar or palm sugar
2 tablespoons (30ml) coconut oil
2 stalks (25g) lemongrass (white part only), sliced
6 - 10 (8.8g) dried red chilies (adjust the amount depending on the type of dried chili)
1 teaspoon (2.8g) ground turmeric
6 (26.8g) cloves garlic
3 (120g) large shallots, roughly chopped
~2 tablespoons (25g) ginger, chopped
~2 tablespoons (25g) galangal, chopped (add additional 5g ginger if you can’t find galangal)

Garnish

⅓ cup (45g) toasted coconut
6 kaffir lime leaves, shredded

Tools

Instant Pot Pressure Cooker
Food Processor
Fine Mesh Strainer
Splatter Guard

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