Archive for the ‘BEEF’ Category
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
Beer Grilled Steaks
November 24, 2020 Lee
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Beer Grilled Steaks

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 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 cup lager, or light colored beer
  • ¼ cup light soy sauce
  • 2 tablespoons molasses
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 beef rib-eye steaks, 1 inch thick, (4-6 oz / 112-170 g each)

Instructions
 

  • In a small bowl, add the lager, soy sauce, molasses, garlic, salt, and pepper, and whisk together.
  • Place the steaks in a large resealable zip lock bag, pour in the marinade. Seal bag and turn over several times to fully coat the steaks. Place in the fridge for at least 2 hours.
  • Prepare your grill for direct heat cooking on high heat. Lightly oil the grates to reduce sticking.
  • Place steaks on grill and cover grill. Grill for 7-10 minutes per side to at least 63° C (145° F) or to your desired degree of doneness.
  • Remove steaks to a serving platter.
  • Serve with your favorite sides, enjoy.

Notes

I can only price this on rib-eye steaks from Tesco at 140 Baht/steak, making this is a high cost per serving dish at about $4.50 per steak/serving. High cost but certainly worth it for family or visiting friends.
* High Cost $1.51+ per Serving,BEEF,GRILLED / BBQ / SMOKER
Greek Meatballs
June 1, 2020 Lee
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Greek Meatballs

These sound tasty, and are baked, not fried. On my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • 1/3 cup panko breadcrumbs
  • 2 tablespoons milk
  • 250 grams ground beef, (8 oz)
  • 250 grams ground pork, (8 oz)
  • 1/4 cup red onion, finely diced
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh mint, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1 egg

Instructions
 

  • Preheat your oven to 220 C (425 F) and line a baking sheet with foil and place a rack about the foil.
  • In a mixing bowl, add the milk and panko, let this soak for 5 minutes.
  • Add all of the rest of the ingredients and use your hands and mix everything together.
  • Divide and roll the meat mixture into 20 meatballs, I will determine a weight for each when I make this if you prefer to weigh them out for uniformity.
  • Place the meatballs on the prepared the baking sheet. Bake for 20-22 minutes or until browned and cooked through, sacrifice a meatball to determine doneness.
  • Serve as an appetizer or as a main with say a pasta salad as a side. Enjoy.

Notes

Low cost.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,BEEF,MEATBALLS,PORK
Chinese Pie
April 2, 2020 Lee
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Chinese Pie

Adapted from an internet recipe.
No, this is not Chinese, not even close, this is a French Canadian dish very much like a Shepherd's Pie. The French name for this is Pâté chinois. Possibly created by Chinese immigrants working on the Canadian Pacific Railway, or just a variant of making Shepherd's Pie.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine Canadian
Servings 4 servings

Equipment

  • Casserole (3 quart)

Ingredients
  

  • 500 grams ground beef, or ground pork, (1 lb)
  • 1 onion, diced
  • 1 can whole kernel corn, drained, (16 oz / 454 g)
  • 1 can creamed corn, (16 oz / 454 g)
  • mashed potatoes, as needed, about 4 cups

Instructions
 

  • Prepare the mashed potatoes, fresh made or instant. I made fresh, using 5 medium potatoes, peeled, boiled, mashed with milk and butter.
  • Preheat your oven to 180° C (350° F), get out a 3 quart casserole and lightly grease with butter.
  • Brown the ground beef in a non stick pan, season with salt and black pepper as desired, drain the fat after no more pink is visible.
  • Place the drained beef on the bottom of the casserole and spread out evenly.
  • Open the kernel corn and drain the water, sprinkle corn evenly over the beef.
  • Open the creamed corn and spread that out over the kernel corn.
  • Spread mashed potatoes evenly over the corn.
  • Bake for 30 minutes or until the edges of the potatoes are starting to brown.
  • Let casserole rest for 5 minutes, then serve and enjoy.

Notes

Fair cost per serving using beef.
Variants: 1. Add some sliced canned mushrooms or sliced fresh mushrooms to the beef while browning that.  2. Add a diced green bell pepper to the beef when browning. 3. Sprinkle the mashed potatoes with Cheddar cheese for the last 5 minutes of baking.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,: CANADIAN,BEEF
Spaghetti Os Goulash
January 20, 2020 Lee
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Spaghetti Os Goulash

Richard Thayer, United States.
This was a childhood classic, and is my Dad's preferred way to make goulash to this day. This makes a delicious meal. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • ½ teaspoon garlic powder
  • 2 cans spaghetti Os, original, (15.8 oz / 448 g each), Shortcut
  • 2 cans mixed vegetables, drained, (15 oz / 680 g each)
  • 1 can lima beans, drained, optional, (8.5 oz / 241 g)
  • salt and pepper, as desired, to taste

Instructions
 

  • Brown the ground beef in a pot or large sauce pan, breaking it up with your spatula as it cooks. When cooked through, drain any fat, then mix in the garlic powder.
  • Add the canned Spaghetti Os to the pot, if using the Homemade Spaghetti Os from the Shortcut use the whole batch, then add the mixed vegetables, and lima beans if using. Stir to mix together.
  • Cook until heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Homemade Spaghetti Os.
Variants: 1. If using the homemade spaghetti Os, use 1½ lb / 750 grams ground beef or pork. 2. Use a 12 oz bag of frozen mixed vegetables, steamed in place of the canned. 3. Use canned beef (1½ lb / 680 g can), drained in place of fresh beef. 4. Use cooked meatballs in place of ground beef.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,BEEF,Beef - Canned,PASTA
Homemade Manwich
November 13, 2019 Lee
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Homemade Manwich

Adapted from an internet recipe.
This is a copycat recipe for the popular canned item called Manwich which is basically a Sloppy Joe sauce. This recipe as stated makes the same as one 15 oz can of Manwich sauce. One can can be used to make Manwich Sloppy Joe Sandwiches or for use in other recipes that require just a can of the sauce. I made this on 15 Jun 2024, very well liked by the family and I.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, or pork, (1 lb)
  • 1 small green bell pepper, finely diced
  • 1 cup tomato sauce
  • 1 cup tomato ketchup
  • 1 teaspoon prepared yellow mustard
  • 1 tablespoon dried onion flakes
  • ½ teaspoon garlic salt
  • ¼ teaspoon celery seed
  • ½ teaspoon chili powder, optional
  • buns, split, buttered, and toasted, for serving

Instructions
 

For Manwich Sloppy Joes

  • Brown the beef in a pan until little no pink remains.
  • While the beef is cooking, dice the bell pepper and set aside, then add the remaining ingredients, except the bell pepper and buns, to a small mixing bowl and stir together to make the sauce.
  • Once the beef is cooked, drain the excess fat and return to heat. Add the bell pepper and cook for 3-5 minutes to soften the pepper, stir often.
  • Add the sauce, stir and allow mixture to come to a boil, then reduce to a simmer and cook, stirring often, for 10-15 minutes.
  • Serve on toasted buns with any toppings you desire. Enjoy.
  • These are excellent with a slice of Cheddar on top.

For use in other recipes

  • To use in recipes that simply require one 15 oz can, simply omit the ground beef and use the remaining ingredients as listed.

Notes

Fair cost per serving depending on where you source the beef from.
Used in Recipes Listed on this Site:
Updated on 15 June 2024.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,BEEF,BURGERS & SANDWICHES,Ingredients - Sauces
Cheeseburger Stuffed Pasta Shells
August 28, 2019 Lee
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Cheeseburger Stuffed Pasta Shells

This sounds really good and easy, on my to cook list and soon. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • 20 jumbo pasta shells
  • 750 grams ground beef, (1 1/2 lbs)
  • 1 onion, diced
  • 1 cup tomato sauce, Shortcut
  • 1/2 cup tomato ketchup
  • 1/4 cup prepared yellow mustard
  • 1/4 teaspoon black pepper
  • 1 1/2 cups Cheddar cheese, shredded, divided

Instructions
 

  • Heat a pot of salted water to a boil, then add the pasta shells. Cook until just tender, drain and rinse under cold water.
  • While the shells are cooking, heat a large non stick pan on medium high heat, add the ground beef and onion, cook, breaking up the meat with your spatula, until the beef is no longer pink.
  • Drain the fat then mix in the tomato sauce, ketchup, mustard, and pepper. Stir together.
  • Add 3/4 cup of the cheese. Stir the cheese in.
  • Preheat your oven to 180 C (350 F) and grease a 7x11 baking dish. Use a teaspoon and fill each shell and arrange in the baking dish until all the shells and filling is used.
  • Bake uncovered for 15 minutes. Sprinkle with remaining cheese and bake for another 5 minutes or until the cheese is melted.
  • Optionally, squirt some ketchup over the shells.
  • Serve and enjoy. Add chopped pickles, chopped tomatoes, or shredded lettuce as desired.

Notes

Low cost per serving.
Shortcut: Tomato Sauce.
Variants: 1. Top shells with cooked and crumbled bacon before baking. 2. Top each serving with a fried egg.
Adapted from an internet recipe.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,BEEF,PASTA
Salisbury Steak with Mushroom Gravy
August 15, 2019 Lee
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Salisbury Steak with Mushroom Gravy

This sounds like an excellent Salisbury steak recipe. On my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • 2 tablespoons extra light olive oil, divided
  • 1 medium onion, diced
  • 750 grams ground beef, or ground pork, (1 1/2 lbs)
  • 1 cup bread crumbs, Shortcut
  • 1 tablespoon grill seasoning, your choice, such as Montreal steak
  • 1 tablespoon Worcestershire sauce
  • 1 egg
  • 1/2 package baby portobello mushrooms, sliced, (8 oz package)
  • 1/4 cup all purpose flour
  • 2 cans beef broth, (14 oz cans)
  • salt and pepper, as desired, to taste

Instructions
 

  • In a large non stick pan, heat 1 tablespoon of the olive oil on medium heat, when hot, add the onion and saute until softened, about 5 minutes or so. Remove 1/2 the onion to a large mixing bowl and the other 1/2 to another bowl and set those aside for the gravy. Set the pan aside.
  • To the large mixing bowl, add the beef, bread crumbs, grill seasoning, Worcestershire sauce, and egg. Mix everything together well and shape into 5 patties.
  • Same pan used for the onion, heat the other tablespoon of oil, when hot, add the patties and brown them, cook about 4-5 minutes on each side. You are not trying to cook the patties through, just browning them. Remove the patties to a plate.
  • Pour off all but 2 tablespoons of the fat from the pan and return to heat, add the mushrooms, saute the mushrooms for about 5 minutes until they start to wilt and soften up, then return the onion to the pan, then sprinkle in the flour, stir and cook for 2 minutes. Add the broth and bring to a boil.
  • Return the patties to the pan and reduce the heat to a simmer. Simmer until the gravy has thickened and the patties are cooked through, about 8-10 minutes.
  • Serve with mashed potatoes or egg noodles, spooning the gravy over the potatoes or egg noodles. Enjoy.

Notes

Low cost per serving.
Shortcut: Bread Crumbs.
Adapted from a recipe from my Mom, Joann Thayer. United States.
* Best Value $1 or Less per Serving,BEEF,PORK
Lo Mein
July 25, 2019 Lee
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Lo Mein

This recipe for Pork Lo Mein is from China Sichuan Food.
This is a Chinese dish and this recipe comes from a Chinese friend so this is the authentic way to prepare this. Lo mein can be made with pork, chicken, beef, or just veggies for a vegetarian version. I will state pork in this recipe. If you do not have lo mein noodles, ramen noodles work just as well. Two ways to prepare this, one way is the veggies and meat is served over the noodles, the other way is the noodles are mixed into the veggies and meat before serving.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Lunch, Main Dish, Side
Cuisine Chinese
Servings 3 servings

Ingredients
  

  • 200 grams lo mein noodles, (7 oz)
  • 50 grams pork, sliced, (2 oz)
  • 2 cloves garlic, smashed and minced
  • 5-7 slices fresh ginger
  • 1 spring onion, sliced
  • 1 small red bell pepper, diced
  • ½ cucumber, cut into strips
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon cooking oil
  • 1 teaspoon sesame oil
  • 1 teaspoon corn starch
  • 1 teaspoon salt

Instructions
 

  • In a small bowl, mix the pork with the corn starch and salt, set aside for 10 minutes. While the pork is marinating, get the rest of the items prepped.
  • Heat the oil in a non stick pan, when hot, add the garlic, spring onion, and ginger. Stir fry for a few minutes until fragrant, then add the pork and bell pepper.
  • Stir fry until the pork changes color and is no longer pink, then stir in both soy sauces, stir fry for 30 seconds, remove from heat and stir in the sesame oil. Cover and set aside.
  • Heat a pot of water to a boil, add the lo mein noodles and boil for 4-5 minutes or until tender, drain. Divide the noodles between 3 serving bowls.
  • Divide the strips of cucumbers between the bowls, placing the cucumber on top of the noodles.
  • Divide the stir fried pork between the bowls and spoon that over the cucumber strips. Serve and enjoy.
  • Alternately, add the cooked noodles to the stir fried veggies and meat, toss to coat with the seasonings.
  • Serve as a main dish or as a side.

Notes

Low cost per serving.
Variant: 1. This can be prepared as written, meaning the veggies and meat is stir fried and served over the noodles, or you can add the noodles to the pan and stir fry those with the veggies and meat.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,BEEF,CHICKEN & TURKEY,PASTA,PORK,SIDES,VEGETARIAN