Instant Pot Beef and Noodles

Beef:

2-3 pounds chuck roast

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon Montreal steak seasoning

1/3 cup medium yellow onion chopped

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

4 cups beef broth

chopped fresh parsley for garnish 

Noodles:

2 large eggs room temperature

2 Tablespoons milk

2 teaspoons olive oil

1 teaspoon salt

2 cups all-purpose flour, plus more for dusting

Cut meat into thirds and season on all sides with salt, pepper, and steak seasoning. 

Place roast in a 6 or 8 quart instant pot and add onion, garlic, Worcestershire sauce and beef broth. Set the IP to high pressure for 60 minutes. Allow to naturally release for 10 minutes, then manually release the pressure.

While the meat is cooking, make the noodles: In a medium bowl, whisk together the eggs, milk, oil, and salt. Stir in one cup of flour until smooth. Add additional flour, a few tablespoons at a time, until the dough comes together in a ball, but is still slightly sticky. Dump dough out onto a floured surface. Use well floured hands to knead the dough until it’s no longer sticky, about 3-5 minutes. Cover and let dough rest for about 8 to 10 minutes. Roll out onto a lightly floured counter until very thin (less than 1/4” thick if you can). Use a sharp knife or pizza cutter to cut the noodles into long strips, however narrow or wide you like. Gather cut noodles onto a plate and toss with a little flour to separate (the flour will help thicken the meat mixture).

Remove the meat and shred using two forks, discarding any fat. Return the meat to the IP, then add the noodles a handful at a time, stirring gently so the noodles don’t stick together. Set the IP to saute and heat until noodles are cooked through (they cook quickly).

Ladle into bowl and eat on is own or serve over mashed potatoes.

Recipe adapted and image from 5boysbaker.com

Beef Tips with Mushroom Gravy

1 tablespoon olive oil

2 pounds sirloin steak cut into 1 inch pieces

salt and pepper to taste

3 tablespoons butter

8 oz sliced mushrooms

1/2 cup onion chopped

1 teaspoon garlic minced

3 tablespoons flour

1 1/2 cups beef broth

1 teaspoon Worcestershire sauce

1 teaspoon low sodium soy sauce

1 tablespoon chopped fresh parsley

Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste. Place the meat in the pan in a single layer. Cook for 3-4 minutes per side until browned. Remove the steak from the pan; cover to keep warm.

Melt the butter in the pan. Add the mushrooms and onions; season with salt and pepper to taste. Cook the mushrooms and onions for 5-6 minutes or until tender and browned. Add the garlic and cook for 30 seconds. Add the flour to the pan. Cook for 1 minute, stirring constantly.

Slowly add the beef broth; whisk until smooth. Bring the sauce to a simmer and cook for 2-3 minutes until thickened. Stir in the Worcestershire sauce and soy sauce.

Add the steak back to the pan and toss to coat with the sauce. Cook for another 1-2 minutes or until warmed through. Sprinkle with parsley, then serve over mashed potatoes (if desired).

Recipe and image from dinneratthezoo.com

Beef Empanadas

1 lb. ground beef

1/2 large onion

1 4oz can diced green chiles

1 tsp. salt

1/2 tsp. garlic powder

1 tsp. cumin

1 tsp. chili powder

1/4 tsp pepper

shredded cheese

1 egg

pie crust dough (2 pkgs pre-made or homemade)

In a large skillet, cook ground beef and onion until cooked through. Drain fat. Add green chiles, salt, garlic powder, cumin, chili powder, and pepper. Cook for 2 more minutes. Set aside.

Preheat oven to 400*. Prepare a baking sheet with cooking spray or a silicone mat. Roll out pie crust dough. Cut 8 circles with a 6" circle cutter/dough press. Set dough circle on press. Fill each circle with about 1/4 cup filling, then sprinkle with cheese. Press edges with dough press. (Alternatively, seal edges with a fork.) Beat egg and brush on top of each empanada. Set on baking sheet.

Bake 10-15 min, until golden brown. Makes 8 - 6" empanadas.

Recipe and photo adapted from lecremedelacrumb.com

Mel's Beef Stroganoff - Instant Pot (or Beef over Rice or Mashed Potatoes)

2-3 pounds stew meat (or a 3-pound beef roast, cubed)

 1 teaspoon salt

 1/4 teaspoon black pepper

 1 medium yellow onion, diced (see note)

 1/4 teaspoon garlic powder or 1-2 cloves garlic, finely minced

 1 tablespoon Worcestershire sauce

 1 1/2 cups beef broth or stock (I use low-sodium)

 1 tablespoon ketchup

 1/3 cup flour

 1/2 cup beef broth, water or apple juice

 4 to 8 ounces sliced mushrooms (optional)

 1/2 cup light or regular sour cream

INSTRUCTIONS

Place the stew meat, salt, pepper and onion in the insert of the Instant Pot. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic powder (or fresh garlic), Worcestershire sauce, beef broth and ketchup. Pour over the meat.

Secure the lid and valve and cook on high pressure for 35 minutes (press "pressure cook" or "manual" and dial up or down to 35 minutes; the pressure cooker will start on its own). Let the pressure naturally release for 10 minutes and then quick release the remaining pressure. Stir the meat mixture with a wooden spoon to break up any large clumps of meat.

Combine the flour and broth/water/apple juice in a small bowl, whisking vigorously to combine well (a blender works great as well). The roux should be thick but still pourable. Add additional broth or water, if needed.

Select the saute function on the Instant Pot. Pour the roux mixture into the Instant Pot, whisking quickly to avoid lumps, and continue mixing until evenly and well combined. Add the mushrooms, if using, and stir to combine. Continue cooking on the saute setting, stirring often to prevent sticking, until the stroganoff is thickened. Set the Instant Pot to warm and stir in the sour cream. Serve over pasta, rice or baked potatoes.

My Note: This is excellent served as beef and gravy over rice or mashed potatoes. In which case I prefer to omit the sour cream.

Recipe and photo from Mel's Kitchen Cafe

Mel's Beef Enchiladas

1 (2-3 pound) chuck or sirloin beef roast

2 cups low-sodium beef broth

2 tablespoons apple cider vinegar

1 cup (8 ounces) salsa

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup cornstarch

10 6- or 7-inch flour or corn tortillas

2 cups shredded cheddar jack cheese

Fresh cilantro (optional)

Cut the beef roast into thirds and add to an instant pot. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast. Cook on high pressure for 55 minutes. Natural release pressure for 10 min, then quick release.

Remove the roast and place in a large bowl or shallow pan (like a 9X13). Shred with 2 forks. Pour the mixture from the instant pot into a saucepan and bring to a simmer. (This can also be done in the instant pot on the saute setting.) In a small bowl, whisk together the cornstarch with about 2-3 tablespoons water. Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.

Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).

Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.). Top with more cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving. Sprinkle with fresh cilantro, if desired, and serve.

Recipe and photo from Mel's Kitchen Cafe 
(adapted slightly for instant pot - see original recipe for slow cooker directions)

Stovetop Meat and Veggies in Sauce METHOD

This is a METHOD for a quick, healthy, and delicious stovetop meal. By method, I mean it is easy to customize and change it up! Choose your desired meat, then slice up your choice of vegetables, add a sauce, and you're on your way.

1. Start with your choice of meat: chicken, pork, beef, fish. You can use frozen chicken tenderloins, they defrost and cook through quickly. Avoid using overly-thick cuts of meat. Season both sides of meat with salt and pepper (or play around with other seasonings like lemon-pepper, fajita seasoning, etc). If desired you can add breading to your meat by dipping in egg then bread crumbs or just flour.

2. Slice up your vegetables: onions, mushrooms, green/red peppers, asparagus, carrots, green beans, zucchini, broccoli, etc, etc. Choose as many or as few veggies as you like.

3. Choose a liquid for your sauce: chicken, beef, or vegetable broth, soy sauce, balsamic vinegar, etc. Pour 1/3 to 2/3 cup liquid into a glass measuring cup or bowl (use less liquid for a smaller pan, more for a bigger pan).

4. Choose an add-in for your sauce for a boost of flavor: minced/pressed garlic, grated ginger, minced onion, herbs, lemon zest, etc. Stir your add-in's into the prepared liquid. You can dress up your sauce as much as you like. (Ideas: Use this teriyaki marinade as a sauce. Add some maple syrup and garlic to balsamic vinegar. Chicken broth, garlic, and lemon zest would pair well with fish or chicken.) 

5. In a saute pan, heat a tablespoon or two of olive oil over medium heat. Once heated, add the meat. Place the vegetables over the meat, then pour the liquid over the meat and veggies. Sprinkle with a little salt and fresh ground pepper. Cover and cook until the meat is done on one side (the time will depend on the type and thickness of the meat, but anywhere from 5-10 minutes or so). Uncover and turn the meat. Continue cooking uncovered until the meat is cooked through (time and internal temperature will depend on the meat).

6. Remove the meat to a serving dish to rest. Continue cooking the vegetables in the liquid until the liquid has reduced at least by half and you have a nice sauce. Pour the vegetables and sauce over your meat and serve! 

You could easily serve this over cooked brown or white rice, but it's delicious on its own as well. Add a nice green salad and you have a complete meal!

Classic Tin Foil Dinners - At Home!

We love to have tin foil dinners! There's something that's just fun about having your own foil packet to open and devour. We don't go camping ever much, but we can enjoy these at home anytime we want! 

potatoes - peel on, scrubbed clean, and cubed (about 1 medium potato per person)

carrots, sliced or diced

onion, diced

hamburger

cream of mushroom soup

salt & pepper

tin foil, cut in 12-18" sheets

(Amounts will vary depending on # of people and how large each portion is!)

Par-boil potatoes and carrots. (I like crunchier carrots, so I skip par-boiling the carrots) Place them in a large pot, cover with water, add 1 tsp. salt, and bring to a boil. Boil for just 4-5 minutes. Drain. (This saves on baking time!)

To assemble (each person should make their own of course):

Preheat oven to 350. In the center of a sheet of foil, place a little cream of mushroom. Sprinkle on hamburger, potatoes, carrots, and onion. Salt & pepper as desired, then add another dollop of cream of mushroom on top. Bring two sides of the foil together and fold down. Then fold up each of the other sides. With a permanent marker, label your foil packet. Arrange on the center rack in the oven and bake for about 20-30 min, or until hamburger is cooked through.

Creamy Beef Taquitos

1 lb. lean ground beef
2 Tbsp taco seasoning
1/3 c. cream cheese
1/4 c. salsa
1 Tbsp lime juice
3 Tbsp cilantro, chopped
2 Tbsp green onions, chopped
1 c. shredded cheese
12 small flour tortillas

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

In a large frying pan over medium-high heat, brown the ground beef and break it up into crumbles as it cooks. Add the taco seasoning and cook the beef about 8 minutes until cooked through. Drain.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cilantro and green onions and stir to combine. Once the beef is browned, add the beef and cheese to the cream cheese mixture and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Place 2-3 tbsp of beef mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can. If your tortillas are cracking or breaking, you can microwave them for 10-20 seconds with a damp paper towel over top.

Once rolled, place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or brush with a bit of oil and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip taquitos in salsa, sour cream, or guacamole if desired.

(recipe found here)

Slow Cooker Beef & Barley Stew

1 1/2 lbs beef stew meat
1 c pearl barley
1 large onion, chopped
1 green pepper, chopped
5 medium carrots, diced
1 14 oz. can diced tomatoes
48 oz. beef stock (more if needed)
1 tsp. dried thyme
2 tsp. salt
1 tsp. pepper

Combine all ingredients in a large slow cooker. Cook on low for 8 hours.

from whatmegansmaking.com

Italian Swiss Steak

¼ c. flour
2 lbs tenderized beef round steak, cut into serving-size pieces
¼ c. butter
1 can diced tomatoes
⅛ tsp. salt
1 Tbs. Italian seasoning
⅛ tsp. pepper
¾ c. chopped green pepper
¾ cups chopped onion
6 oz. shredded Mozzarella


Optional: marinate steak in Itallian dressing or other marinade.  Place flour in a large, resealable plastic bag. Add beef, a couple of pieces at a time, and shake to coat. Remove meat from the bag , shaking off the excess flour.

In a large skillet over medium-high heat, brown steak on both sides in butter. Add the tomatoes, salt, Italian seasoning, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove cover, turn meat, and re-coat the tops of the steak with the surrounding sauce. Add green pepper and onion. Cover and simmer for another 15 minutes or until vegetables and steak are tender. Turn off heat and sprinkle each steak with shredded cheese. Replace the cover for a couple of minutes until the cheese melts. Serves 6-8.

Sunday Roast

1 large beef roast
1 can cream of mushroom soup
1 can water
1 pkg. onion soup mix

Place roast in crock pot. Mix together soup, water, and onion soup mix. Pour over roast. Cook on high for 3 hours, or low for 6 hours.

BBQ Meatballs

1 can evaporated milk (13 oz)
3 lbs hamburger
2 c oatmeal (quick cooking)
2 eggs
1 med onion, chopped
½ t garlic powder
2 t salt
2 t pepper
2 t chili powder
½ t cinnamon

Mix all together in a large bowl (it’s easiest with your hands). Make into balls using a small ice cream scoop. Bake at 350° for 30 min. Drain off grease. Add the following sauce:

4 c ketchup
3 c brown sugar (packed)
4 T liquid smoke
1 t garlic powder
1 C onion, chopped
½ t cinnamon

Bake for another 30 min or until done. This is enough for 2 meals plus leftovers. Take half of the meat and half of the sauce and freeze them separately in gallon size ziplocks before cooking. Just thaw, shape, and bake. It makes a quick second meal.

Beef Stroganoff

½ lb. hamburger
1 t. dried minced onion
1 can cream of mushroom soup
½ can water
dash of garlic powder
½ c. sour cream
3 c. wide egg noodles, cooked as directed

Brown meat & onion, salt & pepper, drain grease. Combine soup, water, and garlic powder and add to hamburger. Bring to a simmer. Add sour cream and cooked noodles. Stir and serve.

Mom's Enchiladas

Mom Dodds' recipe for easy, classic enchiladas.

3 cans chili con carne (no beans) Nalley's is best!
1/4 water
1 onion, chopped
shredded cheddar cheese
12-18 corn tortillas

Heat about a half inch to one inch of cooking oil in a skillet. Using tongs, place corn tortillas, one at a time in the hot oil to soften for a few seconds, turn and heat the other side. Remove each corn tortilla and place on paper towels to drain.Put chili in saucepan, add water to thin, and heat through.

Place a tortilla in the chili and turn to coat both sides. (This is a little messy even if you use tongs). Place in pyrex baking dish. Spoon some of the chili in the center of the tortilla, also a little chopped onion and some grated cheese. Fold it over and slide it to the edge of the pan to start making a row of enchiladas. Do this with each tortilla. Save a little of the chili to spread over the top of all the enchiladas (you may need/want to add a little water), and then sprinkle with cheese.

Bake at 350 degrees for about 30 minutes.

Baked Chimichangas

2 lbs hamburger
1 onion, chopped
5 cloves garlic, crushed
1 can red kidney beans
1 can black beans
1 can pinto beans
2 cans corn (or frozen corn)
2 cups cooked rice
2 cans salsa (mild) 12-16 oz cans
Grated cheddar cheese
Burrito sized tortilla shells

Cook hamburger, onion and garlic until browned. Add all beans, corn, rice and salsa. Stir together and cook until warm. Wrap in tortilla shells with cheese on the inside and over the top. Cook at 350° until warm (about 30 minutes). Makes about 20 chimichangas, they freeze really well.

Taco Lasagna

1 lb ground beef
½ cup green pepper
½ cup chopped onion
2/3 cup water
taco seasoning packet
1 can black beans
1 can mexican diced tomatoes
6-8 8” flour tortillas
1 can refried beans
3 cups mexican shredded cheese

Brown ground beef with onion and bell pepper, drain fat. Add water and taco seasoning, bring to boil. Stir in black beans and tomatoes. Simmer about 10 minutes. Meanwhile place 2 tortillas in bottom of a large casserole dish. Spread with ½ can of refried beans. Layer meat mixture, cheese, then repeat layers (starting with tortillas). Finish with tortillas and cheese. Cover, bake at 350° for 25-30 min.

Mexican Stuffed Shells

12 uncooked jumbo pasta shells
1 medium onion, chopped
1 lb. ground beef
½ to 1 tsp. chili powder
1 3oz. pkg. cream cheese
taco sauce (I use mild)
1 c. shredded cheese
½ c. crushed Fritos
4 green onions, sliced
sour cream to garnish

Cook pasta shells in large pot until tender. Drain, separate, and cool on wax paper. Brown ground beef and onion in a skillet, drain. Stir in chili powder, cream cheese, and ¼ c. taco sauce. Heat over med-low heat until cream cheese is melted. Remove from heat. Fill the shells with beef mixture. Place shells in a greased 8x8 pan. Pour taco sauce over shells. Cover with foil and bake at 350° for 20 min. Remove foil. Sprinkle with cheese and fritos. Bake uncovered for 10 more minutes. Garnish with green onions and sour cream.

Shepherd's Pie

2 pounds ground beef
1 Tbs. dry, minced onion
1 Tbs. tomato paste
2 Tbs. flour
1 cup beef broth
1 cup frozen corn
1/4 tsp. pepper
1/2 tsp. salt
1/4 tsp. thyme
dash of garlic powder

Topping:
5 medium-sized potatoes
3 to 4 tablespoons milk
1/2 teaspoon salt
Cheese

Fry ground beef and onions. Blend in tomato paste, flour, beef broth, and seasonings. Cook, stirring, 3 to 5 minutes. Stir in corn and cook 10 minutes. Cook and mash potatoes (with milk and salt) then spread over meat mixture in casserole dish. Sprinkle cheese on top. Bake uncovered at 350° for 30 to 35 minutes.

Meatloaf

1 1/2 lb. hamburger
1 jar spaghetti sauce*
1 pkg. Stove Top Stuffing
1 egg, beaten
1 onion, chopped
1 tsp. italian seasoning*

Mix hamburger, 1/2 the sauce, stuffing, egg, onion, and seasoning. Mold into a loaf and place in a loaf pan. Spread more sauce on top. Bake at 350° for 1 hr.

*Variations:
Mexican meatloaf - substitute salsa or taco sauce and taco seasoning.
BBQ meatloaf - substitute BBQ sauce and BBQ seasoning.