Crispy Beef or Pork

This beef or pork is great for sandwiches, french dip, tacos, carnitas, etc.

2-4 lb. beef or pork roast OR chicken
4 c. beef broth
onion salt/pepper
Manteca- rendered pork fat (visit your local hispanic market and stop by the meat counter to find some)
OR use Crisco or vegetable oil

Cut the roast into 4-5 smaller pieces, work around the bone if it has one.

Place the meat into the instant pot, cover with beef broth.

Cook on high pressure for 45 minutes.  Natural release for at least 45 minutes, and up to 90 minutes.  

Don't skip this step, this is what makes the meat fall apart.  

Alternatively, you could cook the meat in the crock pot on low for 6-8 hours, or until it is fall apart tender.

Drain the liquid off the meat.  Shred the meat or cut into bite sized pieces.

Heat a deep pot over high heat.  Add a spoonful of manteca.  Allow to heat for a minute, then add some of the meat.  Be careful not to over crowed the pot, you want some empty space around the meat.  Move the meat around so it's not too crowded, sprinkle a little onion salt and pepper on the meat. Don't stir the meat, just let it sit and cook in the hot fat until it starts to get crispy, now stir the meat a little, and let it get crispy on the other side...this only takes a minute or two on each side.  

Remove the meat and repeat the process until all the meat is cooked.  

Italian Beef Sandwiches

Update:  Feel free to cook the meat as directed below, but our new favorite way to prepare the meat is found here:  crispy beef & pork

2 c. giardiniera pickled vegetables, plus 1 Tbs. brine

1/4 c. mayonnaise

1 1/2 lbs. shaved steak (or slice it as thin as you can)

1 tsp. garlic powder

salt & pepper

2 Tbs. vegetable oil

1/4 c. finely chopped onion

1/2 tsp. dried oregano

1 tsp. minced garlic

1 tsp. flour

2 c. beef broth

4-8 ciabatta rolls split lengthwise 

1.  Pulse giardiniera and mayonnaise until finely ground, set aside.

2.  Season the beef with garlic powder, salt, and pepper.

3.  Heat 1 Tbs. oil in a skillet over medium heat.  Add half of the beef, breaking up any clumps, cook for 2-3 minutes.  Remove from skillet and repeat with remaining oil and beef.  Remove to a plate.

4.  Add a little oil and onion to now-empty skillet, cook for 1-2 minutes.  Stir in oregano, garlic, and flour. Then add the broth and brine, scraping up any browned bits.  Simmer until the mixture reduces to 1 cup, about 8 minutes.

5.  Turn off the heat, add the beef back to the skillet and stir to combine.

6.  Spread giardiniera mixture on rolls, then top with beef.

{from Cook It In Cast Iron}

Alfredo Meatball Subs

This Alfredo sauce is delicious and could easily be used as a pasta sauce!

Meatballs

1 lb. ground beef
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Italian seasoning
1/4 tsp. pepper
3/4 c. panko breadcrumbs
1/2 c. parmesan cheese
1 large egg
1 Tbs. olive oil

Alfredo Sauce

1/2 c. butter
1 1/2 c. heavy whipping cream
2 tsp. minced garlic
1 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. parmesan cheese

Hoagie buns

For the Meatballs:

1.  In a large bowl, mix together all of the meatball ingredients.

2.  Using about 1 Tbs. of the meat mixture at a time, form into small meatballs.

3.  Heat 1-2 Tbs. oil in a large skillet over medium-high heat.  Brown the meatballs on all sides, then remove them to a plate.  Reduce the heat to low and continue with the Alfredo sauce.

For the Alfredo Sauce:

1.  Using the same skillet you cooked the meatballs in, add the butter and let it start to melt add the minced garlic and cook 1 minute.

2.  Stir in the cream, Italian seasoning, salt, & pepper.

3.  Add the meatballs back to the skillet with the cream sauce and cook for 5-10 minutes, covered, until the meatballs are cooked through.

4.  While the meatballs are cooking, cut the hoagie buns in half, butter, and toast under the broiler 2-3 minutes.

5.  When meatballs are done, stir in the parmesan cheese and gently stir to combine.  Serve the meatballs on the buns.

Instant Pot Beef Stew

1 1/2- 2 lbs. stew meat (or chuck roast cut into small pieces)
salt & pepper
2 Tbs. butter
8 oz. small white mushrooms
1 medium onion, diced
3 stalks celery, cut into bite sized pieces
4 large carrots, cut into bite sized pieces
2 Tbs. pepperoncini (less if you don't like heat, more if you do)
2 Tbs. tomate paste
1 Tbs. sugar
1 packet ranch seasoning mix (3 Tbs.)
2 Tbs. Worcestershire sauce
3 Tbs. cornstarch
2 c. beef broth plus 2 bullion cubes
1 tsp. minced garlic

For the mashed potatoes:
2 lbs. russet potatoes
3 c. cold water
1 1/2 tsp. salt
1 Tbs. minced garlic
1 tsp. rosemary
1/2 tsp thyme
1/4 c. butter, melted
1/4 c. sour cream
4 oz. cream cheese

Instructions:
1.  Turn the electric pressure cooker on the sauce/brown setting.  Melt the butter in the pot.  Add the meat, season with salt and pepper.  Sear the meat on all sides.  Turn off sauce setting.

2.  Mix the beef broth with the cornstarch then add to the pot.  Add all remaining ingredients to the pot.

3.  Select the stew setting and time for 35 minutes.  NATURAL release for at least 15 minutes.

4.  While the stew is cooking, prepare the mashed potatoes:
   
     Peel the potatoes and quarter them.
   
     Boil the potatoes in the water until fork tender, or if you have another instant pot, add the potatoes,  
     water, salt, garlic, rosemary, and thyme into the instant pot.  Cook on manual on high pressure for
     8 minutes.  Vent, drain the potatoes.

     Mash the potatoes using a potato masher or hand mixer.  Mix in the melted butter, sour cream,
     cream cheese, and additional salt and pepper if needed.

5.  Serve the stew over the mashed potatoes.

Lettuce Wraps

1 1/2 lb. ground beef

2 cloves garlic, minced

1 onion, diced

1/4 c. hoisin sauce

2 Tbs. soy sauce

1 Tbs. rice wine vinegar

1/2 tsp. ground ginger

1 (8 oz) can water chestnuts, drained and diced

1/2 tsp. salt

1/4 tsp. pepper

1 head butter lettuce

1.  Brown ground beef and onions, drain grease.

2.  Add the remaining ingredients (expect lettuce) and heat through (2-3 minutes).

3.  To serve, spoon the meat mixture into the lettuce leaf and eat taco style.

Beef Pot Roast

3-4 lb. beef roast (rump, chuck, 7-bone)
3 Tbs. olive oil
6 garlic cloves
1/4 c. minced onion
3 c. beef broth
2 Tbs. Worcestershire sauce
1 Tbs. boullion powder (or 3 cubes)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper

gravy:
2 c. beef broth plus 1 extra bouillon cube
1/4 c. flour

1.  Preheat oven to 425 degrees.
2.  Heat olive oil in large dutch oven pot.  Sear meat on all sides until lightly browned.
3.  Combine beef broth, Worcestershire, and all spices.  Pour over roast in pot.  Top roast with onions/garlic, pressing into seams if you can.
4.  Cover pan and place in oven.  Cook for 30 minutes.
5.  Reduce heat to 300 degrees and continue to cook for 4-5 hours.  Roast is ready when it is fall apart tender.  (You can also cook on 250 for 5-6 hours).
6.  Optional:  Add potatoes (quartered) and baby sliced carrots during last hour of cooking.
7.  Remove pan from oven and rest, covered for 20-30 minutes.
8.  Remove meat, potatoes, and carrots from pan.  Heat remaining juices over medium heat.
9.  Combine the gravy ingredients and whisk until flour is incorporated.
10.  Pour beef broth/flour mixture into drippings, whisking constantly, until thickened.  Add more beef broth if it is too thick.

Serve!

adapted from therecipecritic.com

Shepherd's Pie

4-5 russet potatoes, peeled and cut into pieces
1/2 tsp. salt
1/4 tsp. pepper
1/4-1/2 c. milk
1 egg
4 Tbs. butter

2 Tbs. butter
2 carrots peeled and chopped
1 onion, diced
1 1/2 lbs. ground beef
4 Tbs. tomato paste
1 tsp. minced garlic
1/2 tsp. ground thyme
4 Tbs. flour
2 1/2 c. chicken broth (I like to add 1 extra bouillon cube)
1 Tbs. Worcestershire sauce
1/2 c. peas

1.  Boil potatoes until fork tender, 10-15 minutes.  Drain and return to empty pan.  Add 4 Tbs. butter, salt, pepper.  Whisk milk and egg together.  Pour the milk/egg into potatoes while mashing.  Add more salt/pepper/milk if needed.

2.  While potatoes are cooking, heat cast iron skillet over medium heat.  Melt 2 Tbs. butter in skillet, then add carrots and onion.  Cook until softened, about 5 minutes.  Add ground beef and cook, breaking meat into small pieces.  Cook meat through.

3.  Stir in tomato paste, garlic, and thyme. Stir in flour and cook for 1 minute.  Add broth and Worcestershire sauce, stir and cook until mixture thickens slightly, 5-10 minutes.  Turn off heat, add peas, corn, and more salt/pepper if needed.

4.  Top meat mixture with mashed potatoes.

5.  Adjust oven rack closer to the broiler, I just raise it to the middle-top rack.  Broil on low until the potatoes are golden brown and crusty, 5-10 minutes.  Remove from oven and let cool 10 minutes before serving.  

Beef Pot Pie

crust for 1 pie- top and bottom (here's my recipe)
1 lb. cooked beef- steak/leftover roast is great, ground beef works too
4 Tbs. butter
1/4 c. onion, minced
1/2 c. carrots, diced
1 1/2 c. potatoes, diced
1/4 c. flour
2 c. beef broth
2 Tbs. tomato paste
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. ground thyme
1 tsp. Worcestershire sauce
1/2 c. peas
1/2 c. corn

1.  Melt butter in a large pan over medium high heat.  Add onion, carrots, and potatoes and cook about 7 minutes (they will still be a little crunchy, they will continue cooking in the oven.)

2.  Add the flour to the pan and still until combined, then add the beef broth stirring gently.  Cook for 2-3 minutes or until the mixture thickens slightly.

3.  Add tomato paste and spices.  Lower heat and simmer while you roll out the crust.

4.  Add cooked meat, peas, and corn to the veggie/broth mixture then pour into pie crust.  Top with other crust, seal the sides, and cut slits in the top of the crust to vent while baking.

5.  Bake at 400 degrees for 45-60 minutes, until crust is browned and middle is bubbly and raised.  If the crust is browning too quickly, loosely cover with aluminum foil.  

French Dip

beef roast 2-3lb
2 c. beef broth
1 can french onion soup
1 tsp. garlic pwd.
salt
pepper
french bread
cheese- provolone, swiss, american...whatever you like.


Place the roast in a crock pot.  Pour the other ingredients over the roast.  Cook on low for 6-8 hours.

Carefully remove the roast from the crock pot and shred.  Use am immersion blender to blend the juices left in the crock pot (optional).

Use the beef, bread, and cheese to make a grilled cheese type sandwich.  Use the sauce left in the crock pot as your au ju.

Homemade Taco Meat

1 lb ground beef
1-2 cans diced tomatoes
1/4 c. ketchup
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cumin
1 tsp. chili powder
1/4 tsp. red pepper flakes
1/2 tsp. salt

Brown the beef.  Add the diced tomatoes (you can puree these if you don't like it chunky like my family) and ketchup and all the spices.  Simmer 20-30 minutes or until it is thick.

Santa Fe Cheese Soup

*This recipe can easily be adjusted to your liking...add more beef, less beans, more tomatoes, less cheese, etc.

12-16 oz. Velveeta, cubed (we like all 16 oz.)
1/2 lb. ground beef
1 c. beef broth
1 can of corn with liquid
1 can of diced tomatoes
1 can kidney beans (drained & rinsed)
1 can black beans (drained & rinsed)
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. cumin
1/4 tsp. crushed red pepper flakes

Brown your ground beef in a pot.  Drain the grease and add the broth, corn, tomatoes, kidney beans, black beans, and spices.  Turn heat to medium.  When it starts to boil, turn heat down slightly and add the velveeta cheese.  Stir occasionally as the cheese melts.  Once it has melted simmer for 10-15 minutes.  (You can add a little water or beef broth if you need to.)

We like to eat this with cornbread.

Cheesy Baked Ravioli

1 lb. ravioli
1 Tbs. olive oil
1 small onion, chopped
3 cloves garlic, minced
1/2 lb. ground beef
1/4 lb. sausage
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. crushed red pepper flakes
1 jar (26 oz) spaghetti sauce
1/2 c. sour cream
1/2 c. ricotta cheese (part skim works well)
1/2 tsp. basil
1/2 tsp. oregano
3 c. mozzarella cheese, shredded
1/2 c. grated parmesan cheese

Heat olive oil in a large skillet over medium-high heat.  Add onion and garlic and cook until onion is tender.  Add ground beef and sausage, salt, pepper, and red pepper flakes.  Cook until meat is no longer pink.  Stir in spaghetti sauce and keep warm over low heat.

Meanwhile, cook ravioli according to package directions, drain.

In a medium bowl, combine sour cream, ricotta cheese, basil, and oregano.

In a greased 9x13 inch pan, layer half of the ravioli.  Top with half of the meat sauce, all of the sour cream/ricotta mixture, and half the mozzarella.  Repeat with the remainder of the ravioli, meat sauce, and remaining mozzarella.  Sprinkle the parmesan cheese on top.  Bake at 350 degrees, uncovered, for 30-40 minutes, until bubbly and cheese is melted.

adapted from Let's Dish Recipes.com

Meatballs with Cranberry Chili Sauce

Place frozen meatballs in crockpot.

Mix and cover with sauce:

12 oz. chili sauce

16 oz. jellied cranberry sauce

2 Tbs. lemon juice

2 Tbs. brown sugar

Cook in the crockpot on low for 4-6 hours.

Great for appetizers or serve as a main dish over rice.

from: Shersti Pearson

Hamburger Soup

I actually never measure when I make this, I just throw it all together!

6 c. water

2 beef bouillon

6 potatoes, cubed (I don't use this much, only 2-3 medium potatoes)

4 carrots, diced

2 celery stalks, diced

1/4 head cabbage, shredded (I like to use purple)

1 Tbs. salt

1/2 tsp. pepper

Cook until tender

Brown 1 lb hamburger (I use 1/2 lb) with onion until done. Drain and add to vegetables.

Add:

1 can tomato soup

1 can pork and beans

1 c. peas

Cook until peas are done.

from: Carol Lee Johnson

Meat Loaf

1 1/2 lbs. ground beef

1 pkg. crackers crushed (Ritz or Saltine style)

1 1/2 tsp. salt

1/4 tsp. pepper

1 egg beaten

3/4 c. milk (canned or regular)

Mix and press into pan.

Make sauce and pour on top.

Sauce:

2/3 c. ketchup

1/4 c. brown sugar

Bake at 350 degrees for 1 hour.

From Mickelsen's

Braised Beef and Onions

The original recipe is from Land O' Lakes, but I made a few minor changes that I listed below.

2 Tbs butter

1 1/2 lbs sirloin steak cut into 1 1/2 inch pieces (I am sure you could use any cut of meat, the recipe calls for chuck roast, you cook it for a long time, so it will be nice and tender when you eat it)

2 medium onions, quartered

1/2 c beef broth

1/4 c hoisin sauce (found in the asian food section)

2 Tbs flour

1 (8 oz) can tomato sauce

1 tsp basil

1/2 tsp garlic powder

1/2 tsp oregano

1 1/2 c baby-cut carrots

4 medium potatoes, cut in half

(you could add other veggies too)

egg noodles

Heat oven to 325 degrees. Melt butter in a ovenproof pan (I used my dutch oven), add beef. Cook over medium-high heat, stirring occasionally until browned (5-8 minutes). Add onions, beef broth, and hoisin sauce. Cover and bake in the oven for 45 minutes.

Stir flour and spices into tomato sauce. Add carrots, potatoes, and tomato sauce too beef. Continue baking, covered, for another 45 minutes, or until meat and vegetables are tender. Serve over cooked noodles.

Cheesy Italian Tortellini

1/2 lb. ground beef

1/2 lb. italian sausage

15 oz. marinara sauce

14.5 oz. can italian style tomatoes, diced (undrained)

9 oz. cheese tortellini (boil first if frozen)

1 c. mozzarella cheese

Break beef and sausage into large pieces in skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until brown. Spray inside of a 4-5 qt. slow cooker with cooking spray. Mix beef mixture with marinara and tomatoes in cooker. Cook on low for 7-8 hours. Stir in tortellini, sprinkle with cheese. Cover and cook on low for about 15 more minutes.

Sloppy Joe Pizza

1 lb. ground beef, browned

3/4 c. frozen corn (thawed) *I just use 1 can of corn

1/2 c. BBQ sauce

1 can tomato sauce

Mix all ingredients together. Pour mixture onto prepared pizza crust and sprinkle with cheese.

Bake 425 degrees for 12-15 minutes.

Favorite Sloppy Joes

I don't have measurements for this recipe, I just put some in and taste it! :) I put some approximate measurements, adjust them to your taste.

1 can cream of mushroom soup

1/2 c. BBQ sauce

1/2 c. ketchup

1/4 c. brown sugar

1 tsp worchershire sauce

1 tsp mustard

1/2 tsp liquid smoke

Mix together with your cooked ground beef.

from Kris Mickelsen

Spaghetti Pie

(makes 2)

*I usually make 2 and freeze one for later. When you cook the frozen one, pull it out the day before and put it in the fridge over night. Set it out an hour or two before you plan to bake it. Bake it on 350 for about 45-60 minutes.

1 lb ground beef

1 medium onion, chopped

1 jar spaghetti sauce (I like tomato and basil flavored)

1/2 tsp. sugar

1/2 tsp. oregano

1/2 tsp. garlic salt

16 oz. cottage cheese

8 oz. spaghetti noodles

2 Tbs. butter

1/3 c. parmesan cheese

1 egg, beaten

1/2 tsp. salt

1/4 tsp. pepper

2 c. mozzarella cheese

Brown the hamburger and onion. In the mean time cook the noodles according to package. Once the hamburger is cooked, add the sauce, oregano, sugar, and garlic salt. Cook until heated through.

When the pasta is done, drain, then add the butter, parmesan cheese, salt, pepper, and the beaten egg. Divide the pasta in two equal portions and spread in the bottom of two pie plates.

On top of noodles, spread the cottage cheese, and then the sauce (remember to divide evenly). Bake at 350 for 20 minutes then sprinkle with the mozzarella cheese and bake for another 10 minutes. (*When freezing, just add the mozzarella cheese and freeze it, it doesn’t really matter when baking, it will just be a little crispier!)

from Tori Mickelsen