Skillet Salisbury Steak

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Skillet Salisbury Steak
slightly adapted from The Recipe Critic

Ingredients

  • 1 pound ground beef
  • 1/2 cup bread crumbs
  • 2 Tablespoons ketchup
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • 1 egg
  • salt and pepper
  • 2 Tablespoons butter

Gravy:

  • 8 ounce mushrooms, sliced
  • 1/2 large sweet onion, sliced
  • 2 cups beef broth
  • 1 Tablespoon ketchup
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water

Method

In a medium sized mixing bowl add the ground beef, bread crumbs, ketchup, Worcestershire sauce, mustard powder, egg, and salt and pepper. Mix with your hands until just combined and shape into 4 oval patties.

Heat the butter in a medium sized skillet over medium high heat. Add the patties and cook until the sides are slightly crisp and cooked throughout. Remove and set aside on a plate.

Add the the mushrooms and onion to the pan and cook until tender. Remove to the plate with the patties.

To make the gravy: Add the beef broth, ketchup, Worcestershire sauce to the skillet. In a small bowl add the cornstarch and water creating a slurry. Whisk it into the gravy and bring to a boil. Reduce the heat to medium low and add the mushrooms, onions, and patties back to the skillet. Allow to simmer until the gravy starts to thicken. Salt and pepper to taste. Serve over mashed potatoes and peas and garnish with fresh parsley if desired.

NOTES

Confession: I have never liked Salisbury steak. I always thought the sauce was too sweet and tangy and gloopy. But when I saw this recipe in my blog feed, I had to admit, Salisbury steak actually looked pretty damn good – and it WAS. I still think the sauce is generally too sweet, so I cut back on the ketchup a touch. I also omitted some of the oil. And I must say, this turned out fantastic. Easy, hearty, savory, and definitely worth repeating.

Beef Tamale Casserole

IMG_9154IMG_9145Beef Tamale Casserole
adapted from Jo Cooks

Ingredients

For Cornbread

  • 1 package Jiffy corn muffin mix
  • 1 egg
  • 1/3 cup milk
  • 14.75 oz cream style corn (1 can)
  • 4-oz can diced green chiles (or chopped Hatch chiles)

For Beef

  • 1 teaspoon olive oil
  • 1 lb ground beef
  • 1 medium sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • 1 teaspoon chile powder (I use half ancho, half NM)
  • salt and pepper to taste

For Casserole

  • 1 (10-oz) can enchilada sauce
  • 1-1/2 cups shredded cheese shredded (cheddar, Monterey Jack, or blend)
  • 1 tablespoon chopped cilantro

Optional Toppings: sour cream, avocado, fresh sliced or pickled jalapenos, salsa, hot sauce

Method

Preheat your oven to 400 degrees F.

Add the Jiffy mix, egg, and milk to a medium bowl and whisk together. Stir in the creamed corn and the green chiles.  Pour the cornbread mixture into a large ovenproof skillet or a 9×9 inch baking pan. Bake for 20 to 25 minutes or until the edges are golden and the cornbread is done.

Meanwhile, in another medium skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, about 5 minutes. Add the onion, garlic, cumin, oregano, chile powder, salt, and pepper and stir. Cook until the onion has softened, another 3 to 5 minutes. Add half of the enchilada sauce to the meat mixture and stir. Set aside.

When the cornbread is done, poke holes all over the top with a fork. Pour the remaining enchilada sauce over the top of the cornbread and spread. Top with the ground beef and the shredded cheese. Bake the casserole for another 15 minutes or until the cheese has melted and has started to lightly brown on top.

Let cool for about 5 minutes, then top cilantro and other toppings, as desired.

NOTES

This is the third recipe for “tamale casserole” I have tried and by far our favorite. I don’t know if it’s that it uses ground beef (as opposed to chicken), that the enchilada sauce is 50/50 in the beef and the cornbread instead of 100% poured into the cornbread, or that I cooked it in a cast iron skillet instead of a pan. But the minute we dove into this one, I knew I had finally found the keeper. Awesome dish.

 

Carne Guisada

IMG_3010Carne Guisada
with thanks to My Cocina, My Kitchen

Ingredients

  • 2 pounds sirloin or chuck steak OR pork shoulder, cut into 1-inch chunks
  • 4 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 teaspoons cumin seeds
  • 3 garlic cloves
  • 1/2 teaspoon black peppercorns
  • 1/2 cup water
  • 1/2 large white onion, chopped
  • 1 medium tomato, chopped
  • 1/4 cup chopped cilantro leaves
  • 1 serrano pepper, slightly toasted, peeled, seeded, and chopped
  • 1/2 teaspoon Mexican oregano (regular is fine)
  • 1/2 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 cups beef or chicken broth

Method

Dredge the cubed meat in flour, coating well.

In a heavy, deep-sided skillet or Dutch oven, add the oil and heat over medium heat. Add the meat and brown thoroughly, stirring often.

While the meat is browning, in a small saute pan, toast the cumin seeds and then add them to the molcajete (mortar and pestle). Use the same pan to toast the serrano pepper.

In a molcajete which already has the cumin, add the garlic, and black peppercorns. Grind into a paste. Add 1/2 cup of water and stir (this is to make sure you remove all the paste from the molcajete) and set aside.

Once the meat is browned, add the garlic, comino and peppercorn paste and liquid from molcajete to the pot. Add the onion, tomato, cilantro, serrano, oregano,  paprika, chili powder, and salt and saute for 3 to 4 minutes.

Add broth, bring to a boil and then reduce heat to low, cover, and cook for 1-1/2 to 2 hours, stirring occasionally, until the meat is tender and the mixture has cooked down to a thick sauce.

NOTES

THIS DISH. This dish is a distinct food memory of my younger years. Steve’s sister used to make this from time to time when we were young and dating and we were living with his family. We loved it so so much and WHY OH WHY did I wait so long to make this myself??

This was even better than I imagined it would be. Savory, spicy, and near-addictively good. I made it the first time with chuck steak, the second time with pork shoulder. Both outstanding. Served with rice, tortillas, and avocado for dinner and with rice and a fried egg for lunch the next day. Incredible, all the way around.

Bacon Cheeseburger Tater Tot Casserole

img_7161Bacon Cheeseburger Tater Tot Casserole
with thanks to The Saucy Southerner

Ingredients

  • 4 slices thick bacon, chopped
  • 1 pound lean ground beef
  • 1/2 medium sweet onion, diced
  • 1 clove garlic, minced or grated
  • 1/4 cup ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon dill pickle relish
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 ounces grated sharp cheddar cheese
  • 2 cups frozen tater tots, thawed (I weigh out about 6 servings from the bag)

Method

Heat oven to 400°F. Prepare a small casserole dish with a light coat of cooking spray.

In a large skillet, over medium-high heat, cook bacon until crisp; drain on paper towels. Drain bacon fat from skillet.

In same skillet, add the beef, onion, and garlic and cook over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if necessary.

Stir in ketchup, mustard, pickle relish, salt, pepper, 1/4 of the crumbled bacon and 3/4 of the cheese.

Spoon into prepared casserole. Top with tater tots.

Bake uncovered 30 minutes or until bubbly around edges and potatoes are golden brown. Sprinkle with remaining cheese and crumbled bacon.

Bake 5 minutes longer or until cheese is melted.

NOTES

When I saw this, I knew immediately Steve would go crazy for it, and he did. I’ve made it three times in the last five weeks and don’t plan on putting it off the menu anytime soon. So easy, so good!

Note: the original recipe was exactly double mine, but since I only needed four servings, I cut it right in half. It scales perfectly.

 

Slow Cooker Salsa Verde Beef Tacos

img_7025Slow Cooker Salsa Verde Beef Tacos
(courtesy of Belly Full, serves 6)

Ingredients

  • 1 tablespoon vegetable oil
  • 3 pound boneless beef chuck roast, trimmed of excess fat
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 jar (16 ounce) salsa verde
  • 1 medium sweet onion, sliced thin
  • 3 cloves garlic, smashed

For serving:

  • 12 corn tortillas, warmed
  • Monterey jack cheese
  • Sour cream
  • Avocado, diced
  • Chopped fresh cilantro
  • Limes, sliced

Method

Coat a 6-quart slow cooker with nonstick cooking spray.

In a large pan, heat the oil over medium-high. Season the beef with the cumin, salt, and pepper. Add to the pan and cook for 3 minutes, per side, to a nice golden brown.

Transfer meat to the slow cooker; add the salsa, onion, and garlic. Cover and cook on low for 8 hours.

Shred the meat with 2 forks and stir with the liquid.

Using tongs or a slotted spoon, place some of the meat in each tortilla, topped with some cheese, sour cream, avocado, cilantro, and a squeeze of lime juice.

NOTES

Amazing tacos with just a few ingredients and a few minutes of effort. I was genuinely blown away by how good these were. Totally going in my back pocket for future party menus!

Beef Pho

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Beef Pho
Serves 4
with thanks to The Woks of Life

Ingredients

  • 2 (3-inch) pieces ginger, cut in half lengthwise
  • 2 onions, peeled, cut in half
  • 5 pounds beef marrow or knuckle bones
  • 2 pounds beef chuck, cut into two 1-pound pieces
  • 4 scallions, cut into 4-inch lengths
  • 1/3 cup fish sauce
  • 2-1/2 ounces palm sugar (can sub rock sugar or granulated sugar)
  • 8 star anise
  • 6 cloves
  • 1 cinnamon stick
  • 1 black cardamom pod (optional)
  • 2 teaspoons fennel seeds
  • 2 teaspoons coriander seeds
  • 1 tablespoon salt
  • 1 pound fresh pho noodles
  • 1/3 pound beef sirloin, slightly frozen, then sliced paper-thin against the grain

Garnishes:

  • Sliced jalapeno peppers
  • Thinly sliced onion
  • Chopped scallions
  • Chopped cilantro
  • Mung bean sprouts
  • Thai basil
  • Lime wedges

Method

  1. Start by charring your ginger and onions. You can do this by a) using tongs to hold the ginger and onions over an open flame; b) place the vegetables directly on an electric burner; or c) putting the vegetables on a sheet pan under the oven broiler. Turn until they’re lightly blackened and fragrant, about 5 minutes. Rinse away any blackened skins and set aside.
  1. Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process will give you a much cleaner broth.
  1. Add 5 quarts fresh water back to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.
  1. Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Transfer the beef to a container and refrigerate. Leave the other piece of chuck in the pot.
  1. Now toast the spices (star anise, cloves, cinnamon stick, cardamom, fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant. Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the broth.
  1. Continue simmering for another 8 hours – minimum – adding bits of water to maintain liquid level as needed. Add the salt and continue to simmer, skimming as necessary, until you’re ready to assemble the rest of the dish. Taste broth and adjust seasoning by adding more salt, sugar, and/or fish sauce as needed. Strain, if desired (see notes).
  1. To serve, add noodles to each bowl. Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil and ladle it into each bowl. The hot broth will cook the beef. Garnish with your toppings, and be sure to squeeze a lot of fresh lime juice over the top!

NOTES

I barely know what to say. I never ever dreamed that I would make pho at home that tasted this perfect, flawless, the broth as good as any Vietnamese restaurant I ate at in SoCal. Seriously, THAT GOOD. I almost cried. Yep.

Not gonna lie. The initial stages take a bit of effort. But it’s a labor of love. And once you get to the point of leaving it to simmer, it pretty much takes care of itself after that. I did add a cup of water nearly ever hour to keep it from simmering away too much (my stove runs hot, even on low), and in the end I strained the broth to make it easier to serve, though you certainly don’t have to if you’d like to skip another step. I wouldn’t blame you one bit.

I can’t wait to eat this again.

Spicy Beef Taquitos

img_2513img_4519Spicy Beef Taquitos

Ingredients

  • 1 lb lean ground beef
  • 1 large jalapeno, stemmed and seeded, very finely diced
  • 1/2 sweet onion, finely diced
  • 2 cloves garlic, minced or grated
  • 1 teaspoon New Mexico chile powder
  • 1 teaspoon ancho chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • 1 teaspoon kosher salt
  • 1/4 cup chunky salsa
  • 2 tablespoons sour cream
  • 4 ounces roasted hatch chiles, finely chopped (or sub 4-oz can diced green chiles)
  • 3 ounces shredded cheddar cheese
  • 10 small flour tortillas
  • Olive oil cooking spray

Method

Heat oven to 425°F. Line a baking sheet with foil and then lightly mist it with cooking spray and set aside. Heat a large skillet over medium high heat. Add beef and cook, breaking into very small chunks with a wooden spoon, until no longer pink. Add jalapeno, onion, and garlic to the pan and cook until jalapeno and onion are tender, about 2-3 minutes. Add spices, salsa, sour cream, and hatch chiles. Transfer the mixture to a mixing bowl and add the shredded cheese. Stir to combine.

Warm the tortillas in the microwave for 20-30 seconds until they are warm and pliable. Distribute filling, roll, place on baking sheet. Spray the tops of the taquitos lightly with cooking spray. Place the baking sheet in the oven and bake for about 15 minutes until tortillas are dark golden and crispy.

NOTES

I made these two weeks in a row and am probably going for a third. Steve says I need to put them on the weekly menu from now to infinity. Seriously, they are that good. Contemplating trying them with pulled pork or shredded chicken next.