Beef Marinade

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 Tbs garlic powder
3 Tbs dried basil
1 1/2 Tbs dried parsley flakes
1 tsp ground white pepper
1/4 Tbs hot pepper sauce (optional)
1 tsp dried minced garlic

Marinade for up to 8 hours before cooking

Christmas Roast - Lexie's

• - Eye of Round Roast (the size is up to you as we are working with internal temps – not lengths of time for cooking. You can also use a rump roast or another cut of round roast)
• - olive oil
• - Worcestershire sauce
• - lime juice
• - finely chopped garlic
• - kosher salt
• 
  
• - Garlic cloves, slices thickly 
• - 2 tablespoons butter
• 
  

1. Poke holes all in the roast with a fork. Marinate it in the steak marinade in a resealable plastic bag overnight in the fridge.
2. When ready to cook, drain the marinade off with a colander. Using a sharp paring knife, cut deep slits all over the roast. Stuff those slits with thick slices of garlic cloves. Sprinkle the roast with steak seasoning or seasoning to taste.
3. Heat the butter in a pan over medium-high heat. Sear the roast on all sides. Transfer the roast to a rack in your roaster. Sprinkle with additional steak seasoning if desired.
4. Place your meat thermometer in the thickest part of your roast. Cook the roast in an oven preheated to 250 degrees until the meat reaches an internal temperature of 130 degrees F. Remove the roast, and let it rest for 15-20 minutes before slicing.

Guinness Beef Hand Pie / Pot Pie - Lexie's

2 medium potatoes, diced
1 lb ground beef
1/2 cup onion, finely diced
1/2 tsp thyme, dried and ground
1/2 cup sweet peas
1 bottle Guinness stout
2 Tbs Worcestershire sauce
Salt and pepper

In skillet brown beef, onion and potato. Then stir in thyme, Guinness, Worcestershire sauce and seasonings then bring to a boil.

Reduce heat and simmer for 7-8 min or until sauce reduced. Turn off heat and add peas.

Roll out pastry dough and cut out rounds. Seal with milk around edges. Score center of dough.

Freeze or bake on a baking sheet at 375 F for 15 min, flip and bake until other side is also browned.

Enchiladas - Lexie's

Prep Time: 45 min
Cook Time: 45 min
8 Servings

Sauce:
2 Tbs Canola Oil
2 Tbs Flour
28 oz Can of Enchilada Red Sauce
2 Cups Chicken Broth
1/2 tsp Salt
1/2 tsp Black Pepper

Meat:
1 lb Ground Beef
1 Medium Onion, Finely Chopped
1/2 tsp salt

The Rest:
A TON of Canola Oil for Frying
10-14 Corn Tortillas
2 (4oz) Cans Diced Green Chilies
1/2 Cup Chopped Black Olives
3 Cups Montery Jack Cheese, Grated (or Ceso Blanco, Crumbled)
Cilantro (optional garnish)

For the Sauce:
In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute (aka: brown the rue). Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.

For the meat:
While the sauce is simmering, brown the ground beef with the ionions in a large skillet over medium-high heat. Drain the fat, add teh salt and stir to combine. Turn off the heat and set aside to cool.

For the rest:
In a small skillet over medium heat, heat canola oil. Lightly fry the tortillas just until soft and fragrant. DO NOT CRISP. Drain on a paper towel lined plate. Repeat until all the tortillas have been fried.

Preheat oven to 350 degrees.

Spread 1/2 cup of the sauce in the bottom of a 9-inch by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, black olives, and cheese. Roll up the tortilla to contain the filling inside.

Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits left over from fillings.

Bake enchiladas for 20 minutes, or until bubbly.

This freezes great for eating later!

Slow Cooker Meatballs and Sauce - Liz's

28oz frozen meatballs

1/4 cup brown sugar

1/3 cup honey

1/2 cup ketchup

2 Tbs soy sauce

3 cloves garlic, minced

Place frozen meatballs in slow cooker. 

Pour sauce over top. 

Cook on low for 4 hours, stirring occasionally.

Chili Con Carne - Lexie's

3 Tbs butter
1 green pepper (chopped)

1 large yellow onion (chopped)
1 garlic clove (minced)

1 lb ground beef
2 Tbs chili power
1 tsp seasoned salt
1/2 tsp red pepper powder

2 cups tomato sauce

2 cans red kidney beans (drained)
1 can corn (drained)

1 can black beans (drained) 

In large pot, Sauté green pepper in butter about 5 min. 

Add onion sauté about 4 min. 

Add garlic for 1 min.  

Add beef and spices, brown.  

Add tomato sauce, beans and corn. 

Simmer for 30 min, stirring regularly. 

Serve over corn chips with Monterey Jack cheese or sour cream. (Optional: top with cilantro) 

Serves 4-6.

Serve with cornbread or corn chips. 

Marinara Sauce

Simple & Sweet Marinara Sauce

1 lb hamburger meat (optional)

1 large yellow onion, finely diced
5 gloves of fresh garlic, minced
3 Tablespoons of olive oil
1/2 cup decent red wine (Try using a cabernet Sauvignon, merlot or shiraz for slight variations in flavor.)
28 oz can (or fresh) crushed tomatoes
6 oz can tomato paste
1-2 Tablespoons brown sugar (use less for less sweet)
1 teaspoon Kosher salt
1 teaspoon fresh ground pepper
1/4 cup (at least) fresh basil, finely chopped
1/4 cup (at least) fresh oregano, finely chopped
3 Tablespoons (at least) fresh parsley, finely chopped
1 Tablespoon dried Italian herb blend
1 bay leaf while simmering

 Directions

1. Heat a large pot or Dutch oven over medium heat. Add 3 Tbs of olive oil - OR- Brown meat of choice (lean ground beef, ground turkey or chicken, lean pork, or meatballs) and set aside. Drain out 70% of remaining fat but keep about 2-3 tablespoons in the pot.
2. Add onions and sauté  for about 3 minutes. Add garlic and cook for another 2 minutes. 
3. Pour in red wine and deglaze the pan, carefully scraping up any bits on the bottom of the pan with a wooden spoon. Allow the wine to reduce in volume by half by cooking for about 2-4 minutes. 
4. Add tomatoes, tomato paste, brown sugar, salt, pepper, fresh herbs, and dried herbs. Stir to combine. 
5. Reduce temperature to low or simmer. Add meat back into sauce if using. Cook for a minimum of 1 1/2 hours and as long as 8 hours. 

Makes about 4 cups of sauce. Freeze any extra sauce after it has cooled.

Meatloaf - Mom's

Add all the following ingredients to a bowl and mush together with your hands.

3 lbs ground beef
1 egg
1/2 cup chopped green pepper
1/2 cup chopped onion
1 tsp salt
1/2 tsp pepper
1 1/2 cup oatmeal
2 cups ketchup
1 cup water

Crisco the sides of a large loaf pan, add well mixed meat loaf and bake in a 375 degree oven for approx. 1 1/2 hours.

Classic Chili - Mom's

1.5 lb hamburger

medium-small onion cubed (diced)

medium green pepper cubed (diced)

1/2 can tomato paste

32 oz can crushed tomato

16 oz can diced tomato

1 can pinto beans

2 cans of LIGHT Red Kidney beans

1 bay leaf

2 tsp brown sugar

1 Tbls salt

1/2 tsp pepper

2 Tbls chili powder 

- Brown hamburger.  Drain

- In sauce pan and olive oil sauté onion and green pepper.  

- Add tomato paste --stir 

- Add all the rest of the ingredients.  

- Burble on low simmer for several hours.    

- Check taste for spicing and adjust. If still too acidic add more sugar.

Old-Time Beef Stew - Mom's

Serves: 6-8

2 lbs lean stew meat (marinade in red wine over-night or during day before making stew, save marinade for use in recipe)
1 tsp worcestershire sauce
1 clove garlic
1 medium onion, thickly sliced
1-2 bay leaves
1 Tbs salt
1 tsp brown sugar
1/2 tsp paprika
1/4 tsp pepper
Dash of ground allspice of cloves
6 carrots, peeled, chunked
4 potatoes, peeled, quartered
1 large onion, peeled, chunked

In dutch oven, thoroughly brown meat in 2 Tbs of hot crisco, turning often. Add 2 cups liquid from marinade (add water if needed) and next 9 ingredients. Cover and let simmer for 2-3 hours or until meat is tender but not falling apart. Stir occasionally. Remove bay leaves and garlic. Add veggies. Cover and cook 30-45 min or until veggies and tender.

To make gravy (thicken stew liquid). In a small fry pan melt together butter and olive oil. Add enough flour to soak up the oil, but not allow it to be lumpy. This is called making a rue. Be careful not to burn this. Add salt and pepper to taste. Remove about 2 cups of stew liquid and add to the rue all at once and stir vigorously. This should be allowed to get fairly thick. Then pour the gravy into the rest of the stew pot to thicken the whole stew.  If there is a lot of oil or fat on top of stew, skim that off before adding the gravy to the whole pot.

Hamburger Patties

Hamburger meat
1 egg
onion
cracker crumbs
green pepper (optional)
chopped cheese

Mix, fry, eat.

Hamburger Casserole

Cook and mash potatoes
Hamburger
Onion
1 can green beans
1 can tomato soup
salt and pepper to taste

Fry onion and hamburger. Drain and put in bottom of casserole dish.
Layer green beans on top. Frost with tomato soup. Put mashed potatoes on top.
Bake at 350 F until hot and bubbly. 25-30 min.

Ribs - Pa Curley's

Purchase pork and or beef back ribs if possible. Regular beef ribs or spare ribs will do but are not as meaty.

Marinate ribs in mixture of one half soy sauce and one half water 6 to 10 hours.

Place ribs on broiler pan with rack. Sprinkle ribs until lightly covered with a mixture of :

4 Tbls paprika

1 Tbls accent

1 ½ tsp celery salt

1 ½ tsp onion salt

1 tsp garlic powder

½ tsp cayenne pepper

Sprinkle ribs with sugar until lightly covered. 

Cook at 350 for 1 to 1 ½ hours depending on how meaty the ribs. 

Ribs are ready to serve when the meat has drawn away from the end of the bone. 

Do not baste with bbq sauce. 

Beef Stroganoff - Mom's

Beef Stroganoff - Mom's

1 lb round steak cut into 1 inch long by ½ inch wide strips

1 large box of mushrooms sliced

1 medium onion cut in half lengthwise and thinly sliced

3 cloves of garlic smashed and chopped

1 can cream of mushroom soup

¾ cup red drinking wine

1 tsp salt

ground pepper to taste

dash of paprika

1 tsp Worcestershire sauce

4 oz of sour cream

1 Tbls flour

1/3 stick of butter

1 olive oil

Set out 4oz of sour cream so it will become room temp.

Turn on oven to 350.

Slice meat first and marinade with wine. Slice mushrooms, onion and garlic. In med. Size fry pan sauté mushrooms and onion in butter and 1 Tbs. of olive oil. Drain wine from meat reserving liquid. In large skillet (deep sides) brown meat. Reduce heat to Medium and add the following to meat skillet: garlic, sprinkle in flour and stir; add cream of mushroom soup, reserved wine marinade liquid, salt, pepper, Worcestershire, and paprika. Mix well and remove from heat.

Use olive oil to coat a baking dish and pour skillet content into baking dish. Bake uncovered for 30 min.

Remove dish from oven, stir in sour cream and return to oven to bake for an additional 30 min.

Boil 8 oz of egg noodles.

Serve over egg noodles or let cool, refrigerate over night and warm up to serve.

Serves 4 people. Recipe can easily be doubled.