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Entries in beef (11)


Gestoofde Runderlappen (Dutch stewed/spiced beef)

Our main dish for Sinterklaasavond.

Gestoofde Runderlappen (Dutch stewed/spiced beef)

Prep Time: 20 minutes
Cooking Time: 4-8 hours in a slow cooker
Difficulty: Easy

  ● 3 lbs round steak, cut into six pieces
  ● 1/2 cup butter or bacon drippings
  ● 3 medium onions, sliced
  ● 1 cup water or dark beer
  ● 3 tbsp vinegar
  ● 1/2 tbsp mustard
  ● 1 bay leaf
  ● 1/2 tsp whole cloves
  ● 5 peppercorn

Directions (my version):
0. To get bacon drippings, I fry the bacon that I'll offer at dinner as topping for the soup, salad, and potatoes, then remove it from then pan, drain, and let cool before I crumble it and set it aside. Now I have bacon drippings.
1. Pound meat and rub each piece with salt and pepper. Heat bacon drippings (or butter) in skillet until very hot. Brown meat thoroughly on both sides.
2. Remove meat and place in slow cooker.
3. To drippings add onions and fry lightly, then remove to slow cooker.
4. To slow cooker add water or beer, vinegar, mustard, bay leaf, cloves, and peppercorns. Cover meat and cook on low for 8 hours, medium for 6 hours, or high for 4 hours.


Enchilada Casserole

The original name for this recipe, when I found it in Healthy Cooking Magazine, was Enchilada Casser-ole!, but I could not by any means bring myself to call it that (except when teasing Jon with it). I made the usual changes, including nearly doubling the cheese (did someone say healthy? Oops), and the final product was a hit around here.

Enchilada Casserole


  ● 1 lb. lean ground beef (90% lean)
  ● 1 large onion, chopped
  ● 2 cups fresh salsa
  ● 15 ounces black beans, rinsed and drained
  ● 2 tbsp. reduced-sodium taco seasoning (I make my own)
  ● 1/4 tsp. ground cumin
  ● ~4 flour tortillas (8 inches)
  ● 3/4 cup reduced-fat sour cream
  ● 1-2 cups (4-8 ounces) shredded reduced-fat Mexican cheese blend
  ● 1 cup shredded lettuce
  ● 1 medium tomato, chopped
  ● 1/4 cup minced fresh cilantro


In a large skillet cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salsa, beans, taco seasoning and cumin. Place two tortillas in a 2-qt. baking dish. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.

Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Nutrition Facts (for the smaller amount of cheese, that is): 1 piece equals 357 calories, 12 g fat (5 g saturated fat), 45 mg cholesterol, 864 mg sodium, 37 g carbohydrate, 3 g fiber, 23 g protein.

I've come to the conclusion that Mexican food is not photogenic. This is the best I could do.


Flemish Beef Stew

Mmmm, slow cooker meals on chilly days. I love coming home to a house that smells like dinner, and being able to rest a bit in the afternoon because I did the major dinner work early in the morning when I still had energy. This was our first try with this recipe and it was pretty good. Next time I think I'll add the carrots a little later so they'll keep their crunch.

Flemish Beef Stew

Yield: 8 servings
Cooking Time: 8 hr 0 min
Difficulty: Easy

  ● 4 tsp. canola oil, divided
  ● 2 lb. bottom round, trimmed of fat and cut into 1-inch cubes
  ● 3/4 lb. sliced cremini or white button mushrooms
  ● 3 tbsp. all-purpose flour
  ● 2 cups brown ale or dark beer
  ● 4 large carrots, peeled and cut into 1-inch pieces
  ● 1 large onion, chopped
  ● 1 clove garlic, minced
  ● 1 1/2 tbsp. Dijon mustard
  ● 1 tsp. caraway seeds
  ● 3/4 tsp. salt
  ● 1/2 tsp. freshly ground pepper
  ● 1 bay leaf

Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.

Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker.

Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine.

Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.


Biscuit topped shepherd's pie

Fall isn't about just pumpkin, it's also about warm, comforting foods. I don't know if shepherd's pie by itself is a comfort food (maybe it depends on who you ask) but it's certainly warm, especially served this way, and the biscuit on top is pure comfort in my book. Warm and comfy. I got this recipe from Taste of Home's Healthy Cooking magazine so it's even on the lighter side of things. The only thing I changed is that I substitued raw ingredients where they called for reduced fat Bisquick Baking Mix.

Biscuit topped shepherd's pie

Yield: 6 Servings
Prep Time: 30 min.
Cooking Time: 10 min.

  ● 1 lb. lean ground beef (90% lean)
  ● 1 medium onion, chopped
  ● 1 celery rib, finely chopped
  ● 1 package (16 ounces) frozen peas and carrots, thawed and drained
  ● 1 can (15 ounces) Italian tomato sauce
  ● 1/4 tsp. pepper
  ● 2 tbsp. grated Parmesan cheese
  ● 1/4 tsp. dried rosemary, crushed
  ● 1/2 cup fat-free milk
  ● 2 tbsp. butter, melted
For biscuits
  ● 1 cup flour
  ● 1/2 tsp. baking powder
  ● 1/8 tsp. salt
  ● 1/4 cup shortening

In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Add vegetables, tomato sauce, and pepper; cook and stir for 5-6 minutes or until heated through. Spoon into six 8-oz. ramekins (I used individual soup crocks)

In a small bowl, combine flour, baking powder, and salt, then use a pastry knife (or clean fingers) and cut in the shortening. Mix cheese and rosemary. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet. Bake at 425° for 10-12 minutes or until golden brown. Yield: 6 servings.

Nutrition Facts: 1 serving equals 311 calories, 12 g fat (5 g saturated fat), 59 mg cholesterol, 771 mg sodium, 31 g carbohydrate, 5 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.


Stuffed acorn squash

We make this dish a lot throughout the colder months, especially in the fall. And since it is almost too chilly out to run in the mornings I am officially dubbing this early fall. What I like about this dish is that it's an all in one that isn't a standard casserole. In fact, when baked and served in the shell of the squash the presentation is rather unique and pretty—good enough for company, I'd say. I've never tried it, but I'll bet it could also be baked in a small baking dish, although I'm not sure if the eges would get too cooked that way. If you try it, let me know.

Stuffed Acorn Squash
Yield: 6 servings
Cooking Time: 30 minutes

  ● 6 medium yellow or acorn squash
  ● 1/2 lb. pork sausage or ground beef
  ● 1/4 cup onion, finely chopped
  ● 1/4 cup mushrooms, sliced
  ● 1/4 cup celery, chopped
  ● 1/2 cup herb-seasoned stuffing
  ● 1/4 tsp. salt
  ● 2 1/2 tbsp. grated Parmesan cheese, romano or a mix thereof is just as good

Wash squash thoroughly and trim off stems (I do this by hitting the stem against the counter, although it usually flies into the next room this way). Microwave on high for ~2 minutes—this isn't to cook them, just to make them soft enough to cut. Cut in half and remove seeds. Place open side down in a pan with an inch of water. Bake at 350 for aobut 30 minutes.

Remove squash from oven and allow to cool for a few minutes. Scoop out most of pulp, leaving enough to keep shells in shape. Set pulp aside and place shells, open side up, in baking dish.

Meanwhile, cook meat, mushrooms, and onion until browned, stirring to crumble; add celery half way through. Remove from heat, drain. Stir in squash pulp, stuffing and salt. Spoon meat mixture into shells; sprinkle with cheese. Bake at 350 degrees for 30 minutes.