Archive for the ‘BEEF’ Category
Teriyaki Beef Kabobs
June 16, 2021 Lee
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Teriyaki Beef Kabobs

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 69.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Not a true teriyaki sauce but it does sound tasty.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 3 hours
Total Time 3 hours
Course Main Dish
Servings 6 servings

Equipment

  • Skewers (12 inch)
  • Broiler

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ¼ cup dry sherry, or dry white wine
  • ¼ cup light soy sauce
  • 1 clove garlic, minced
  • Seasoning Option
  • 1 tablespoon Sweetener Option
  • 750 grams boneless beef sirloin steak, 1 inch thick, (1½ lb)
  • 1 medium green bell pepper, cut into 1 inch squares
  • 500 grams small whole onions, cooked and drained, (1 lb)
  • ½ cup pineapple chunks
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed French onion soup
  • condensed beef broth
  • condensed tomato bisque

Seasoning - Use 1 Item

  • ¼ cup spring onion, sliced
  • ¼ cup onion, finely diced
  • ½ teaspoon ground ginger
  • 1 teaspoon mustard powder

Sweetener - Use 1 Item

  • honey
  • brown sugar
  • sugar
  • molasses

Side Dish - Use 1 Item

  • hot cooked rice
  • hot cooked wild rice
  • hot cooked bulgur wheat
  • hot cooked pasta

Instructions
 

  • Make the marinade in a medium mixing bowl by adding the Soup, Seasoning, and Sweetener Options, sherry, soy sauce, and garlic. Mix together.
  • Cut the steak into 1 inch cubes, add to the marinade. Cover and place in the fridge for at least 3 hours or overnight. Stir the mixture 1-2 times while marinating.
  • When ready to make the kabobs, drain the meat and reserve the marinade.
  • Thread the beef cubes, onions, pepper, and pineapple on six 12 inch skewers, alternating each ingredient.
  • Place your broiler pan 6 inches from heat, add kebabs to the pan and broil 10 minutes or until the beef is to your desired doneness. Turn and brush kebabs with reserved marinade often.
  • Serve with the Side Dish Option, enjoy.

Notes

Fair cost per serving depending on where you source the beef at.
Variant: 1. Cook on a gas or charcoal grill instead of the broiler.
* Fair Value $1.01 to $1.50 per Serving,BEEF,GRILLED / BBQ / SMOKER
Meat & Vegetable Packets
June 16, 2021 Lee
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Meat & Vegetable Packets

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 67.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Aluminum Foil
  • Baking Sheet

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup Vegetable Option
  • ½ teaspoon Herb Option, crushed
  • 4 medium carrots, thinly sliced
  • 4 medium potatoes, thinly sliced
  • 1 medium onion, sliced
  • ¼ teaspoon black pepper
  • Meat Option

OPTIONS

Soup - Use 1 Item

  • condensed golden mushroom soup
  • condensed cream of chicken soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of celery soup, Shortcut

Vegetable - Use 1 Item

  • peas, fresh or frozen
  • mushrooms, sliced
  • cut green beans, fresh or frozen
  • zucchini, sliced

Herb - Use 1 Item

  • dried thyme
  • dried rosemary
  • dried dill weed
  • dried marjoram

Meat - Use 1 Item

  • 4 pork chops, ½ inch thick
  • 1 kilo chicken pieces, (2 lb)
  • 4 patties ground beef, (about ¼ lb / 113 g each)
  • 4 veal chops, ½ inch thick

Instructions
 

  • Preheat your oven to 180° C (350° F).
  • Tear of 4 sheets of foil, each 12 inches long. Heavy duty foil would be preferred.
  • In a large mixing bowl, add the Soup, Vegetable, and Herb Options, carrots, potatoes, onion, and black pepper. Mix together.
  • Divide mixture equally among the foil sheets.
  • Place Meat Option on top of each foil sheet, divided equally.
  • Fold up the sides of the foil to cover the contents of the foil to make a tight 'packet'. Place packets on a baking sheet.
  • Bake the packets for 1¼ hours or until the meat and vegetables are tender.
  • Serve and enjoy.

Notes

Low cost per serving if using chicken, beef, or pork. For the veal, I have not seen that in stores but it may be available in specialty shops in larger cities. 
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup.
Variant: 1. Cook on a gas or charcoal grill instead of the oven.
* Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER,PORK,VEAL
Beer-braised Brisket
November 29, 2020 Lee
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Beer-braised Brisket

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Dutch Oven
  • Oven

Ingredients
  

  • 3 slices bacon, thick cut, chopped
  • 1 flat cut beef brisket, (about 1 ½ kilo / 3 lbs)
  • 2 large onions, cut into thin slices
  • 1 bottle dark beer, (12 oz / 330 ml)
  • 3 cups beef broth
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Preheat your oven to 160° C (325° F). Cook the bacon in a Dutch oven on medium heat until crispy. Remove bacon to paper towels to drain.
  • Brown the brisket in the Dutch oven on both sides. Remove brisket to a platter.
  • Pour off all but 2 tablespoons of bacon fat from the Dutch oven. Place on medium high heat and add the onions. Cook and stir for 3-4 minutes or until the onion is softened.
  • Add the beer to the Dutch oven, bring to a boil, stir often, scrape the bottom to loosen any bits.
  • Add the brisket and pour in the broth, bring to a boil.
  • Once boiling, turn off the heat, cover, and carefully place Dutch oven in the the preheated oven. Bake for 3 ½ to 4 hours or until fork tender.
  • Remove brisket to a cutting board, let rest 10 minutes. Trim off and discard excess fat.
  • Use a slotted spoon and remove onions to a platter. Boil remining liquid on high heat to slightly thicken to make a sauce.
  • Slice brisket and arrange on platter, top with onions and drizzle with the sauce. Sprinkle with fresh parsley.
  • Serve with sides of your choice, enjoy.

Notes

For cost per serving I am going to say High as I have never seen brisket available in an open market, but I do assume it is available at high end western markets.
* High Cost $1.51+ per Serving,BEEF
Texas Smoked BBQ Brisket
November 27, 2020 Lee
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Texas Smoked BBQ Brisket

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours
Passive Time 1 hour
Course Main Dish
Cuisine American
Servings 10 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • ½ cup BBQ seasoning mix
  • 2 tablespoons chili powder
  • 1 beef brisket, trimmed, (2 ½-3 ½ kilo / 5-7 lbs)
  • 1 cup Frank's Cayenne Pepper Sauce
  • 1 ½ cups beer, divided
  • 1 cup BBQ sauce
  • ¼ cup butter, (¼ block / ½ stick)

Instructions
 

  • In a bowl, mix together the BBQ seasoning and chili powder. Rub mixture into the brisket on all sides. Place brisket, fat side up, into a foil pan. Cover and place in the fridge for 1-3 hours.
  • Prepare BBQ sauce by mixing together Frank's sauce and 1 cup of beer in a bowl. Set aside.
  • Prepare your grill for indirect cooking over medium low heat. Place pan with the brisket in the center of the grill over indirect heat. Cover and grill for 6-7 hours until the meat is very tender (88° C / 190° F internal temperature). Baste with the BBQ sauce you prepared, once per hour.
  • In a small saucepan, add the 1 cup of BBQ sauce, butter, and the remaining ½ cup beer. Simmer on medium heat until slightly thickened. Remove from heat.
  • When the brisket is ready, remove to a cutting board, let rest 5 minutes, then thinly slice. Arrange meat on a serving tray.
  • Serve with the BBQ sauce you just made and sides of your choice. Enjoy.

Notes

For cost per serving I am going to say High as I have never seen brisket available in an open market, but I do assume it is available at high end western markets.
* High Cost $1.51+ per Serving,BEEF,GRILLED / BBQ / SMOKER
Spicy Smoked Beef Ribs
November 27, 2020 Lee
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Spicy Smoked Beef Ribs

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Passive Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas
  • Hardwood Pieces

Ingredients
  

  • 4 pieces hardwood, for smoking
  • 2-3 kilos beef back ribs, cut into 3-4 rib sections, (4-6 lbs)
  • black pepper, as desired
  • 1 ½ cups BBQ sauce
  • 2 teaspoons hot pepper sauce, or Sichuan chili sauce
  • beer, room temperature, as needed

Instructions
 

  • Soak wood pieces in water for at least 30 minutes, then drain.
  • Spread ribs on a large baking sheet, season with black pepper as desired.
  • In a small bowl, mix together the BBQ sauce and hot sauce, brush ribs with ½ the sauce. Place baking sheet in fridge to marinate for 30-60 minutes.
  • Prepare your grill for indirect heat cooking over low heat. Add soaked wood to the fire. Place a foil drip pan in the center of the grill under the grate. Fill the pan half full with beer.
  • Place ribs on the grill, meaty side up, directly above the drip pan. Cover and grill ribs for about 1 hour or until meat is tender, brushing remaining BBQ sauce mixture over ribs 2-3 times during the cooking time. If the grill has a thermometer, maintain a cooking temp between 120°-135° C (250°-275° F). Add charcoal or briquets as needed to maintain constant temp, and add more soaked wood pieces after about 30 minutes if needed.
  • Place ribs on a serving tray.
  • Serve with sides of your choice. Enjoy.

Notes

I will price this after I can locate some beef ribs, for now I will say this would be High cost per serving.
* High Cost $1.51+ per Serving,BEEF,GRILLED / BBQ / SMOKER
Spice-rubbed Beef Brisket
November 27, 2020 Lee
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Spice-rubbed Beef Brisket

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Passive Time 30 minutes
Course Main Dish
Cuisine American
Servings 12 servings

Equipment

  • Grill, Charcoal or Gas
  • Hickory Chips

Ingredients
  

  • 2 cups hickory chips
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic pepper
  • 1 beef brisket, (about 1 ½ kilo / 3-3 ½ lbs)
  • ¼ cup beer
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • ¼ teaspoon dry mustard

Instructions
 

  • Soak hickory chips in water for 30 minutes. Prepare your grill for indirect cooking over medium heat. Bank charcoal on either side of a water filled drip pan.
  • In a small bowl, add the salt, paprika, chili powder, and garlic pepper, mix together.
  • Rub mixture on both sides of brisket, loosely cover with foil and set aside.
  • In a small bowl, add the beer, Worcestershire sauce, vinegar, oil, and dry mustard. Mix together then set aside.
  • Drain hickory chips, sprinkle ½ cup chips on coals. Place brisket on grill, directly over drip pan. Cover and grill for 30 minutes.
  • Baste with the beer mixture. Cover and grill for 3 hours or until internal temp reaches 71° C (160° F) in the thickest part. Turn brisket every 30 minutes as well as adding a little charcoal (or 4-8 briquets) and ¼ cup hickory chips every hour.
  • Remove brisket to a cutting board, loosely tent with foil and allow to rest for 10 minutes.
  • Slice thin, remove excess fat and place on a serving tray.
  • Serve with sides of your choice. Enjoy.

Notes

For cost per serving I am going to say High as I have never seen brisket available in an open market, but I do assume it is available at high end western markets.
* High Cost $1.51+ per Serving,BEEF,GRILLED / BBQ / SMOKER
Tater Tot Casserole II
November 27, 2020 Lee
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Tater Tot Casserole II

Joann Thayer, United States
My Mom really likes tater tots and this is her method of preparing this, and it is delicious. Link to the shortcut is listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Baking Pan (9x13 inch)
  • Oven

Ingredients
  

  • 750 grams ground beef, (1½ lb)
  • 1 onion, diced
  • 1 can condensed cream of mushroom soup, (26 oz / 737 g Family Size can), Shortcut
  • ½ cup sour cream
  • 1 can peas, drained, (2 cups frozen, thawed)
  • salt and pepper, as desired, to taste
  • 1 bag tater tots, frozen, (32 oz / 2 lb / 907 g)

Instructions
 

  • For the condensed soup, preferred is using 1 Family Size (26 oz) can, as an alternate you can also use 2 regular size cans (10.5 oz each) mixed with ¼ cup milk.
  • In a non stick pan on medium heat, cook the ground beef and onion, breaking up the beef with your spatula as it cooks. Season with salt and pepper as desired. Cook until there is no more pink visible, drain off any fat.
  • Preheat your oven to 190° C (375° F), grease a 9x13 baking pan with butter or cooking spray.
  • Add beef to the prepared baking pan and spread out in an even layer.
  • Sprinkle the peas over the beef in an even layer.
  • Spread the condensed soup over the peas in an even layer. If using 2 cans of regular size soup, empty both into a mixing bowl and mix with ¼ cup of milk in addition to the sour cream, then spread over the peas in an even layer.
  • Lay the tater tots in a single layer on top of the soup.
  • Bake uncovered for 35 minutes or until the tots are starting to brown and the casserole is bubbly.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Use ground pork in place of ground beef. 2. Use Italian sausage and pork sausage (50/50 mix) in place of beef. (Highly recommended.) 3. Top the soup mixture with shredded or sliced cheese before adding the tater tots. 4. If using the triangle hash browns, increase cooking time to 1 hour due to the hash browns being larger in size.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,BEEF,CASSEROLES,PORK
Guadalajara Beef
November 26, 2020 Lee
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Guadalajara Beef

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 day
Total Time 1 day 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 bottle dark beer, (12 oz / 330 ml)
  • ¼ cup soy sauce
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon ground red pepper
  • 1 beef flank steak, (500 g / 1 lb)
  • 6 medium bell peppers, 2 each of red, yellow, and green
  • 8 flour tortillas, 6-8 inch, warmed

Instructions
 

  • Place the beer, soy sauce, garlic, cumin, red pepper, and chili powder in a large zip lock bag. Squish everything around to mix, add the steak, then squeeze out the air and seal, turn over several times to coat the steak. Place in the fridge for at least 6 hours and up to 24 hours to marinate.
  • Just before you are ready to cook, slice the bell peppers into quarters lengthwise.
  • Prepare your grill for direct cooking over medium heat. Lightly oil the grill.
  • Remove the steak from the bag, discard the marinade.
  • Place the steak on the grill and cook uncovered for 9-11 minutes per side until internal temp is 63° C (145° F) or to your desired doneness.
  • While the steak is grilling, grill the bell peppers 4-6 minutes per side or until tender.
  • Remove the steak to a cutting board and slice across the grain into thin slices.
  • Serve steak with the peppers and warmed tortillas, enjoy.

Notes

This would be at least a Fair cost per serving, and I would assume other cuts of beef would work as well.
* Fair Value $1.01 to $1.50 per Serving,BEEF,GRILLED / BBQ / SMOKER
Grilled Skirt Steak Fajitas
November 26, 2020 Lee
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Grilled Skirt Steak Fajitas

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 2 hours
Total Time 2 hours 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 750 grams skirt steak, (1 ½ lbs)
  • ½ cup pale ale
  • 3 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 cup red onion, thinly sliced
  • ½ cup red bell pepper, thinly sliced
  • ½ cup green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 3 plum tomatoes, cut into 4 wedges each
  • 1 tablespoon light soy sauce
  • ¾ teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 flour tortillas, 6-7 inch, warmed

Instructions
 

  • Place steak in a large zip lock bag then add the ale, lime juice, and cumin. Squeeze out as much air as you can, seal bag, and squish it around to coat mix and coat the steak. Place bag in the fridge for 2 hours to marinate, turning occasionally.
  • Heat the oil in a large non stick pan on medium high heat. When hot, add the onion, Sauté 2-3 minutes or until starting to soften then add the bell peppers, sauté for another 6-7 minutes or until softened.
  • Add the garlic, sauté for 1 minute, then add the tomatoes. Sauté for 2 minutes or until the tomatoes are just starting to soften. Add soy sauce, sauté for 1 minute. Turn off heat and leave on burner to keep warm.
  • Prepare your grill for direct cooking over medium high heat. Lightly oil the grill.
  • Remove steak from the bag, discard marinade. Sprinkle with salt and pepper.
  • Place steak on grill directly over heat. Grill 4-6 minutes on each side or until 63° C (145° F) internally or to your preferred doneness.
  • Remove steak to a cutting board, slice across the grain into ¼ inch thick slices.
  • Divide steak among the tortillas, divide vegetable mixture among the tortillas, serve and enjoy.

Notes

Since this is using beef, and 4 servings, this is at least Fair cost per serving, and depending on where the beef is purchased, this could be a high cost per serving. I will price this more accurately when I make this.
* Fair Value $1.01 to $1.50 per Serving,BEEF,GRILLED / BBQ / SMOKER
Fajitas with Salsa & Avocado
November 25, 2020 Lee
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Fajitas with Salsa & Avocado

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 beef flank steak, (560-580 g / 1 ¼-1 ½ lbs)
  • ¼ cup beer
  • 3 tablespoons lime juice
  • 1 tablespoon jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 8 flour tortillas, (6-7 inch)
  • 1 large red bell pepper, cut lengthwise into 4 strips
  • 1 large green bell pepper, cut lengthwise into 4 strips
  • 4 slices red onion, ¼ inch thick
  • 1 ¼ cups salsa, for serving
  • 1 avocado, peeled and diced, for serving

Instructions
 

  • Place the steak in a zip lock bag, then add the beer, lime juice, jalapeno, and garlic. Seal bag and turn to coat the steak. Place in the fridge for 1-4 hours to marinate, turning once halfway through marinating.
  • Prepare your grill for direct heat grilling over medium heat. Wrap the tortillas in heavy duty foil.
  • Remove steak from the bag, discard the marinade and bag. Place the steak, bell peppers, and onion slices on the grill. Grill uncovered for 17-21 minutes for medium rare to medium, or until desired doneness. Turn steak, peppers, and onion halfway through grilling. Place the packet of tortillas on the grill during the last 5-7 minutes of grilling, turning them halfway to heat them through.
  • Remove steak to a cutting board, cut steak across the grain into thin slices. Slice the peppers into thin strips, and separate the onion slices into rings.
  • Divide the steak, peppers, and onions among the tortillas.
  • Top with salsa and avocado as desired, serve and enjoy.

Notes

I would have to price this after I locate a beef flank steak so for now I will state this as a high cost per serving dish.
* High Cost $1.51+ per Serving,BEEF,GRILLED / BBQ / SMOKER