Recipes

I've compiled a list of my favorite recipes, all of course have beef in them!

You'll find recipes for all occasions, all cuts of beef, some easy and some more complicated.

I have a variety of my favorite recipes printed on BRBC recipe cards if you stop by a local market too.

If you have a recipe you love, I'd love to give it a try and highlight it here for everyone to try as well, please send me an email with the recipe.

Garlic Butter Steak Bites

1 Tbsp olive oil

1.25 lbs sirloin steak (or your choice of cut) cut into 1 in cubes

3 Tbsp butter

4 cloves garlic, minced

Salt & Pepper, to taste

1 Tbsp fresh parsley, minced

- Add olive oil to a large skillet over high heat.

- Once hot, add steak and season well with salt and pepper.

- Cook 3-4 min, until golden brown.

- Do not crowd the skillet.

- Reduce heat to med heat, add butter and garlic.

- Cook for 1-2 min, stirring to coat the steak bites in garlic butter sauce.

- Sprinkle with parsley.

Cowboy Pasta Salad

1 lb dried mini pasta shells

1 lb bacon, diced

1 lb ground beef

1 pinch of - cumin, redpepper flakes, salt, pepper

1 cup mayo

1/4 cup barbecue sauce

2 Tbsp spicy brown mustard

2 Tbsp worcestershire sauce

15 oz can corn, drained

2 cups cherry tomatoes, halved

1 1/2 cups shredded cheddar cheese

5 scallions, diced

- Boil water, and cook pasta al dente.

- Drain and rinse under cold water.

- Drizzle with olive oil.

- Saute bacon, drain grease.

- Wipe out skillet and brown the hamburger.

- Sprinkle with spices, drain fat and set aside to cool completely.

- Whisk together mayo, barbecue sauce, mustard, & worcestershire sauce until smooth.

- Add cooked pasta, bacon, beef, corn, tomatoes, cheese and scallions.

- Toss to combine and coat.

- Serve immediately or refrigerate for later.

Philly Cheesesteak Sandwich 

4 tablespoons vegetable oil 

1 sweet yellow onion halved and thinly sliced 

1 red bell pepper thinly sliced

1 green bell pepper thinly sliced

2 1/2 to 3 pounds petite sirloin thinly sliced

1 teaspoon Lawry's Seasoned Salt or another all-purpose seasoning

1 teaspoon garlic pepper 

8 hoagie rolls

6 tablespoons softened butter

7 ounces sliced provolone cheese 

- Add 2 tablespoons of vegetable oil to a large, deep saute pan and place over MEDIUM-LOW heat. Add onion and bell peppers. Allow to cook, stirring occasionally. While the veggies are cooking, prepare the steak, returning to stir every now and then.

- Chop the sliced steak into very small pieces. You want little 1/4-inch-ish pieces. Check on those veggies periodically while you're prepping the beef.

When the veggies are tender, transfer them to a dish and return the skillet to the heat. Add additional oil and place over MEDIUM-HIGH heat. Add half of the chopped steak and cook, stirring frequently, for about 4 to 5 minutes, or until no pink remains. Season with 1/2 teaspoon each seasoned salt and garlic pepper while cooking. Transfer the first batch of steak with onions and peppers, leaving the juice behind in the pan. Add additional oil, and repeat with remaining steak and seasoning.

- Preheat oven to 400 degrees F.

- Split open the hoagies rolls but do not separate them. Spread them with the softened butter and place them on a baking sheet. Bake for 3 to 5 minutes or until lightly golden and toasted.

- Add back all of the steak and the onions and peppers. Place provolone slices over the mixture in a circle and cover the pan. Cook on MEDIUM until cheese melts, about 4 to 5 minutes, then stir and use tongs to transfer to the toasted sandwich rolls.

Sirloin Tip Roast Rub

1 sirloin tip roast 4-5 lbs

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon fresh cracked pepper & salt

1 teaspoon dried rosemary

1 onion

- Preheat oven to 450°F.

- Remove roast from the refrigerator at least 45-60 minutes before cooking.

- Rub roast with olive oil and seasonings. Slice onions into thick rings (do not separate rings) and place them in the bottom of a dark pan. 

- Place roast on top of onions. (You may not need all of them, you need the onions covered by the roast or they will burn).

- Roast at 450°F for 15 minutes. Reduce heat to 300°F and roast until cooked to the desired temperature. (135°F for medium-rare, 145°F for medium), about 90 minutes more.

- Remove from oven (a few degrees before it's done, I usually take mine out at about 142°F and loosely tent with foil. Let rest at least 20 minutes before slicing.

- Discard onions and save any drippings for gravy or freeze to add to soups or stews.

Homemade Vegetable Beef Soup

3 Carrots

1 Rutabega

2 Potatoes

3-4 stalks Celery

1 head Cabbage

2- 3 Beef soup bones

Beef Broth/bouillon cubes

 

Dumpling stuff:

2 C flour

2 eggs

1/2 tsp. salt

1/2 C milk

- Cut all vegetables, except cabbage, into quarter-size pieces, set aside. Cut cabbage  into 1-3 large pieces.

- Bring 15 cups water to boil on the stove. Add beef soup bones and beef broth/bouillon cubes. (2C broth or 6 cubes) Simmer for 45-60min. Flavor to your desire.

- Remove bones, trim fat, cut away meat, and add meat back into broth.

- Add carrots and rutabega. Simmer for 30min.

- Add potatoes, celery, and cabbage. Simmer 20min.

- Mix dumpling ingredients then dunk by the heaping tablespoon into soup. Let cook 5-8min.

Meatloaf

Meatloaf:

2 eggs

2lbs ground hamburger

1 onion, diced

2 tsp salt

2 tsp pepper

2 tsp poultry seasoning

4 Tlbs rolled oats

 

Sauce:

3/4 cup ketchup

1/2 cup brown sugar

1 1/2 tsp yellow mustard

- Dump all meatloaf ingredients into a bowl.

- Mix together by hand.

- Place mixture into a greased 9x4 laof pan.

- Bake at 350 for an hour.

- Top with sauce and enjoy.

Slow Cooker Short Ribs

3 pounds bone-in beef short ribs

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon canola oil

4 medium carrots, cut into 1-inch pieces

1 cup beef broth

4 fresh thyme sprigs

1 bay leaf

2 large onions, cut into 1/2-inch wedges

6 garlic cloves, minced

1 tablespoon tomato paste

2 cups dry red wine or beef broth

4 teaspoons cornstarch

3 tablespoons cold water

Salt and pepper to taste

- Sprinkle ribs with salt and pepper.

- In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs.

- Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half.

- Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.

- Remove ribs and vegetables; keep warm.

- Transfer cooking juices to a small saucepan; skim off fat. Discard thyme and bay leaf. Bring juices to a boil.

- In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened

Goulash

1 tbsp olive oil

1 cup onion, diced

1 green bell pepper, diced

2 lbs. ground beef, lean

2 15 oz cans tomato sauce

2 15 oz cans petite diced tomatoes

3 cups beef broth

3 tbsp Worcestershire Sauce

2 tsp seasoned salt

2 tbsp Italian Seasoning

2 cups macaroni noodles, uncooked

1 cup cheddar cheese, shredded

- Add olive oil to large pot over medium-high heat.

- Add in the onion, bell pepper and ground beef then cook until beef is no longer pink.

- Drain any excess fat and return pot to stove top.

- Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, and uncooked macaroni noodles. - - Stir and bring mixture to a boil.

- Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.  

- Stir in the cheddar cheese just before serving.