Meat and Potato Pie

I had left over steak and eye round roast, so figured why not combine to make a recipe. Do not worry, can use uncooked beef as well to make this deliciousness.

Ingredients:

Crust:

1 1/2 Sticks Butter, cut into small pieces

1 1/2C All Purpose Flour

1/2 tsp. Salt

1 Egg Yolk

2T Dried Chives (I didn’t actually measure, I added until happy)

1 T White Wine Vinegar (white distilled vinegar will work)

1 Egg for Brushing Crust

Pie Ingredients:

2lbs. Beef of Choice

2 T Olive Oil

2 Carrots, peeled, cut into 1 inch pieces (can cut anyway you wish)

1 Onion, diced

1 T Minced Fresh Garlic

1 tsp. Dried Sage

1/2 tsp. Cumin

1 tsp. Italian Seasoning

1 T Flour

1 T Tomato Paste

Salt/ Pepper to taste (honest add until you are happy, everyone is different)

1 C Beef Stock

1/2 C Red Wine (use beef stock if needed0

1/4 C Mushroom Catsup https://junecleaver21stcenturystyle.wordpress.com/2022/04/12/mushroom-catsup/ (or beef stock, can also be store bought)

1 lb. Red Potatoes, peeled and diced

1/4 C Worcestershire Sauce (do not omit)

1/4 C Water

3T Flour

Directions:

Crust:

-In bowl add flour, salt, chives. Using pastry cutter, cut in butter until mixture is pea sized. Add in egg and vinegar, mix dough until wet. Form into ball, wrap in plastic wrap and store in fridge for at least 1 hour or overnight.

Pie:

-If using uncooked beef, dice meat into bite sized pieces, heat oil over medium high heat, add in beef and sear 2-3 minutes. Remove beef. (if like me, using cooked beef, omit this step, just ensure beef is diced)

-Add in butter, carrot, onion and garlic. Cook 3 minutes. Add in flour and tomato paste, cook 1 minute. Add in beef, beef broth, wine, catsup, Worcestershire sauce and spices. Bring to boil, and cook 2 minutes, stirring often.

-Add in beef, bring back to boil, reduce to simmer and cover for 40 minutes. Add in potatoes, increase temperature to boil, cook 15 minutes. Mix water and 3T flour well. Pour into mixture and cook 5 minutes.

-Remove meat and potato mixture from heat, pour into 9inch pie plate and cool for at least 30 minutes before adding crust.

-Remove crust from fridge, dust clean service with flour and roll dough into 13 inch round pie crust.

-Place on top of cool meat mix, tuck into sided, fold overhang under itself and crimp crust. Whisk whole egg well, brush top of crust.

-Bake 400 degree for 40-45 minutes, remove from oven and cool a bit before serving. Enjoy!

Tortilla Pie

This a great casserole type dish to make instead of tacos for your next Mexican inspired meal night. It is super easy to make and is packed with flavor.

1 lb. Lean Ground Beef

1 medium Onion, finely diced

1 T Minced Garlic

1 T Taco Seasoning

2 tsp. Chili Powder

2 1/2 tsp. Cumin 

1 Can Rotel, drained

1Can Black Beans, drained and rinsed

Sour Cream Mix:

1 1/2 C Sour Cream

1/3 C Cojita Cheese

1/2 tsp. Garlic Poweder

1 tsp. Cumin

1 T Fresh Cilantro, chopped

1/2 tsp. Onion Powder

Salt and Pepper to taste

3/4 C Shredded Cheddar or Mexican Cheese

Flour Tortillas

Directions:

-Mix all sour cream mix ingredients together, set aside

-In large skillet over medium heat, cook meat, onions, once meat is cooked, drain any grease. Add in seasonings, beans, garlic and rotel. Bring to simmer and simmer 5 minutes. Allow mixture to cool before using.

-In 13X9 in baking pan, line bottom with tortillas, may need to cut to make fit, overlap if needed to ensure that there is no holes. Top with half of meat mixture, the sour cream mixture then remainder of meat mixture. Top with tortillas and cheese. Cover and bake 350 degrees 20 minutes, remove cover (I used foil) and bake an additional 5-8 minutes. 

-Remove from oven and allow to cool and rest before serving, Enjoy!

 

Gyro Soup

My family loves gyros, so I figured out a new way to get the same taste but in a way that is warm and comforting on cold nights. This soup was a huge hit, I served with warm bread for dipping. You can use just ground lamb, but I like the taste of all the meat mixes on a personal level.

Ingredients:

1 lb. Ground Lamb

1 lb. Ground Beef (use lean)

1/2 lb. Ground Pork

6 C Vegetable Broth

14 oz. Can Diced Tomatoes

1 large Onion, finely diced

1/3 C Red Wine

2 1/2 T Minced Garlic

3 T Fresh Mint, finely diced

2 T Dried Marjoram

1 T Dried Rosemary

2 tsp. Dried Oregano

Salt and Pepper to taste

Feta Cheese and/or Plain Greek Yogurt for Serving

Directions:

-Over medium heat, cook all meat until mostly cooked. Using slotted spoon (don’t want all the grease in the finished soup), add the cooked meat to crockpot.

-Add in remaining ingredients and cook low 6 hours. Serve with feta cheese, greek yogurt and bread. Enjoy!

 

 

Quick Asian Beef Marinade

This is a super simple and easy recipe for your next Asian inspired meal night. And the meat only needs to marinate 30 minutes to 2 hours, so this is an option for last minute meals as well.

Ingredients:

1/4 C Soy Sauce (use GF if needed)

2 T Rice Vinegar

1/2 C Water

1 tsp. Garlic Powder

1 tsp. Onion Powder

1 tsp. Garlic Chili Sauce

1/4 tsp. Chinese 5 Spice

Directions:

-Mix all ingredients together. Pour over meat and allow to marinate at least 1 hour. Cook as you desire. Enjoy!

 

BBQ Crockpot Beef Brisket

This may sound strange, but I promise this is a tasty recipe. Its super simple and packed with flavor, and by cooking it low and slow, the end result is super tender.

Ingredients:

3-5 lb. Beef Brisket

1/2 C BBQ Sauce (your favorite or what you have on hand will work)

2 T Worcestershire Sauce

1 T Soy Sauce

1 C Beef Broth (Veggie will work)

2 Bay Leaves

Salt and Pepper to taste

Directions:

-Add all ingredients to crockpot, cook low 8-10 hours.

-Remove from crockpot and place on broil safe baking sheet, broil 5-10 minutes on low, flipping half way. Time will vary based on oven itself, so please do not walk away while meat is in the oven.

-Remove from oven and allow to cook 15-20 minutes at least before slicing. Enjoy!

Beef Lo-Mein

This is a family favorite in my house.  My kiddos are always happy with Asian inspired food, and they love any and all pasta. This recipe is packed with amazing flavor and is super easy, and is sure to make for a great week night dinner. This recipe can be made Gluten Free if needed.

 

Ingredients:

Marinade:

1/4 C Balsamic Vinegar

1/4 C Soy Sauce

2 T Honey

Thumb Size Ginger, minced

2 tsp. Minced Garlic

2 tsp. Mirin

1/4 tsp. Chinese 5 Spice

Sauce:

1/4 C Oyster Sauce

1/4 C Soy Sauce

3 T Honey

1/2 C Beef or Veggie Broth

1/4 C Thai Sweet Chili Sauce

2 T Rice Vinegar

1 T Sesame Oil

2 T Cornstarch

1/2 tsp. Pepper

1/4 tsp. Ground Ginger

Lo-Mein:

Rice or other Noodles

2 lb. Ribeye Steak, sliced thin

1 Sweet Onion, sliced thin

1 C Cabbage, sliced thin and finely chopped

1/2 Red and Yellow Bell Pepper, sliced thin

1/4 C Fresh Cilantro, chopped

Green Onion, sliced thin for serving

Directions:

Marinade:

-Mix all ingredients together.  Place sliced beef in sealable bag or container. Pour marinade over meat.  Marinate at least 4 hours to over night.

Sauce:

-Mix all ingredients together, set aside.

Lo-Mein:

-Cook noodles per package instructions, drain and set aside.

-In large skillet or wok over medium high heat, heat 2 T olive oil.  Add in onions and peppers, cook 2-3 minutes.  Drain marinade from beef, place beef in skillet.  Cook 1-2 minutes.  Add in cabbage and cook 2 minutes.

-Pour in sauce, bring to simmer, cover, reduce temperature to low and cook 8-10 minutes.

-Serve over noodles. Enjoy!

Butter Burger

This is an amazing recipe, its packed with flavor and the butter makes it super juicy. I honestly can not tell you why this recipe came into creation, but my family is very thankful that it did.  This may be my all time favorite burger recipe ever.

 

Ingredients:

Butter:

13 T Unsalted Butter, softened

3 tsp. Minced Garlic

1 T Fresh Tarragon, diced

2 T Fresh Basil, diced

2 T Parsley, diced

2 tsp. Seasoning Salt

1 tsp. Smoked Paprika

2 tsp. Dijon Mustard

Pepper to taste

Burger:

2 lb. Ground Chuck

3/4 lb. Ground Pork

2 T Worcestershire Sauce

1 T Granulated Garlic

1 T Granulated Onion

1 tsp. Pepper

1 T Olive Oil

Salt to taste

Directions:

Butter:

-Combine all ingredients together in bowl with hand mixer. Place in middle of large piece of saran wrap, roll to create log, seal edges.  Place in fridge to harden enough to cut later.

Burger:

-Combine all ingredients well in large bowl. Cover bowl with plastic wrap and place in fridge for at least one hour.

-Divide meat evenly, break each division into equal parts, form 1 patty with each half, place 1 slice of butter between patties, seal edges of patties together well.

-Cook or grill as you normally would.  Place 1-2 slices of butter on top of burger and melt butter under cheese.

-Serve as you wish, Enjoy!

Gluten Free Crockpot Beef Stew

This is my tweak on the classic beef stew so many love so much.  I not only made this in a crockpot, but also managed to ensure that it is gluten free.  This is one of my mother’s favorite meals, and her needing GF, I had to ensure that it not only tasted great but also was sage for her to eat as well.

 

Ingredients:

3 lb. Eye Round Roast, diced bite size

3 large White Potatoes, diced

2 large Carrots, diced

2 Celery Stalks, diced

1 Onion, diced

4 Cloves Garlic, chopped

6 oz. Can Tomato Paste

2 Bay Leaves

2 Sprigs Thyme

1 Sprig Dill

1/2 tsp. Dried Sage

1/2 tsp. Dried Tarragon

Salt and Pepper to taste

3 T Worcestershire Sauce

6 C Beef Broth (I used half beef, half vegetable)

4 T Cornstarch

Directions:

-Add all ingredients to crockpot, except cornstarch.  Cook low 6-7 hours.

-30 Minutes prior to serving, remove bay leave, and remove 1/4 C cooking broth and whisk in cornstarch, add back to crockpot.  Serve and Enjoy!

 

 

Gluten Free Crockpot Beef Stroganoff

This is seriously one of my favorite recipes, simply because its tasty, amazing and is easy (walk away).  Its as cook as any of my other beef stroganoff recipes, but this one is not only crockpot but also gluten free, so its great for anyone that needs an easy meal that is almost ready when you get home.

 

Ingredients:

2 lb. Beef Sirloin, diced small

8 oz. Baby Bell Mushrooms, sliced thin

3 T Worcestershire Sauce

2 tsp. Minced Garlic

1 package Onion Soup Mix https://junecleaver21stcenturystyle.wordpress.com/2015/06/18/onion-soup-mix-gluten-free/

1 tsp. Fresh Dill

2 T Dijon Mustard

1 tsp. Dried Parsley

1 Shallot, diced

1/4 tsp. Dry Sage

1/8 tsp. Dried Tarragon

1 3/4 C Beef Broth

Salt and Pepper to taste

1/4 C Beef Broth

3 1/2 T Cornstarch

1 C Sour Cream

Directions:

-Place all ingredients except 1/4 C beef broth, cornstarch and sour cream in crockpot.  Cook low 6 hours.

-Mix beef broth and cornstarch together to make slurry, pour into crockpot 30 minutes prior to serving, cut off crockpot.

-Just before serving stir in sour cream. Serve over rice, noodles, or potatoes.  Enjoy!

Leftover Beef and Bean Casserole

I always seem to make way more than I actually need, I had prime rib left over from chirstimas that was placed in the freezer, I knew to use before much longer…so this recipe was created with many of the ingredients being staples in my pantry.

 

Ingredients:

1 lb. Yellow Potatoes, skins washed

1 lb. Leftover Beef (roast), diced

1 Medium Yellow Onion, diced

1 Clove Garlic, minced

16 oz. Can Baked Beans

15.5 oz Can Diced Tomatoes, drained

2 tsp. GF Flour (1 1/4 tsp. regular flour)

1 tsp. Italian Seasoning

Salt and Pepper to taste

2/3 C Shredded Cheddar Cheese

Directions:

-Cut ends off of potatoes, slice thin, place in pot cover with water and heavily salt.  Bring to boil, parboil for 5 minutes, drain and allow to cool to touch.

-Mix remaining ingrdients except cheese in bowl.  Pour into baking dish, top with potatoes.

-Bake 375 degrees for 30 minutes or until mixture is starting to bubble and potatoes are done, top with cheese and bake an additional 10 minutes or until cheese is melted.  Remove from oven and allow to cool before serving.  Enjoy!