How to Cook Beef

Casseroles are a great way to make a hearty, inexpensive meal for your family.  My favorite ingredient to use in them is ground beef.  There are countless recipes you can come up with using ground beef in your casserole dishes.  If you have ground beef in your home, odds are you can put together a delicious meal with ingredients already in your pantry.  It’s also a great way to combine all four food groups into one dish.  Here are a couple quick and easy ground beef casserole recipes that your whole family can enjoy.

Ground Beef Casserole

What you need:

2 lbs lean ground beef

1 medium onion, chopped

1 garlic clove, chopped

8 oz macaroni noodles, cooked and drained

2 (8 oz) cans tomato sauce

8 oz sour cream

8 oz pkg cream cheese, softened

3/4 c cheddar cheese, shredded

1 t salt

1/4 t black pepper

What you do:

In a large skillet, add ground beef, garlic, salt and pepper and cook until meat is browned. Drain grease from pan, add tomato sauce and onion and mix well.  Simmer uncovered for 10 minutes, stirring occasionally.  Remove from heat.

Preheat oven to 350 degrees.  Layer noodles on the bottom of a large baking pan or casserole dish.  In a medium bowl, combine cream cheese and sour cream.  Cover noodles with cheese mixture.  Pour meat mixture on top of cheese and noodles.  Sprinkle shredded cheddar cheese on top.  Bake, uncovered, for 40-45 minutes.

Southwest Pasta Bake

What you need:

8 oz corkscrew pasta, cooked and drained

1 lb lean ground beef, browned and drained

3/4 c prepared medium picante sauce or salsa

1 c sharp cheddar cheese, shredded

1 egg

1/4 t ground cumin

1/4 t black pepper

16 oz cottage cheese

10 oz package frozen corn, thawed and drained

What you do:

In a large bowl, combine ground beef, salsa and corn.  In a small bowl, combine egg, cottage cheese,  pepper and cumin.  Place half of beef mixture in bottom of 11/2 to 2 quart casserole dish.  Add pasta on top of beef.  Add cottage cheese mixture on top of pasta.  Top off with remaining beef mixture.  Add cheese on top of casserole.  In a 350 degree preheated oven, bake casserole for 30 to 40 minutes, or until heated through.

Best of all the meat is not that grey color you so often find when you bring the package of ground beef home and open it up to find that only the top layer is red and healthy looking. This is because there are no additives. You can avoid this if you can have the butcher grind your cuts of meat while you wait, therefore a nice red color throughout.What I like is I can make a nice large burger that is cooked medium rare so the flavor has not been lost through over cooking. Put that on a fresh homemade bun with some tomatoes and onions, from the garden, and a little mayo and mustard or ketchup and you are ready for a taste treat that will make you fall in love with the American burger all over again. Wimpy, would even bowl over Popeye to get to one.When grilling natural grass fed beef make sure the fire is nice and hot and the grill metal itself is also nice and hot. Do not just turn on the heat and then throw the burger on to cook. This does not help to lock in any flavor. The hot grill and fire sear the meat and lock in the flavorful juices instead of slow cooking where the meat will toughen and lose flavor, no matter how good the cuts of meat that go into the ground beef. The same hold true for pan frying. Using a cast iron pan is the best way to get an even heat. You will find that with natural grass fed beef you may have to add a little oil to the frying pan because the meat is so lean. Most important! Only turn the burger once when you are cooking it, no matter what the method. Turning it more than once causes the flavorful juice to seep out. Even if the meat is well seared it well get tough and tasteless no matter the cut or if the meat is grain fed or grass fed.

By Win Brookhouse

When defrosting natural grass fed meat you can move it from the freezer to the main refrigerator compartment. This method allows you 3 to 5 days of refrigeration before you should safely cook the meat. If you defrost your meat in the packaging you can use a cold water bath. Make sure the packaging is waterproof. You have to change the water every 30 minutes and it takes around 2 to 3 hours to defrost a 3 pound roast. The last method is using the microwave. When you use the microwave you should eat the meat immediately because some of the meat will heat up and begin to cook. You can cook frozen beef without defrosting it, it just takes longer; but do not use a slow cooker.Never partially cook natural grass fed meat to refrigerate and cook later. You can partially cook meat and then transfer it to a hot grill for finishing.A little lesser known fact is that the red liquid we sometimes see in packaged beef is not blood, which is removed during the meat processing. Since the meat tissue is 75% water it is this combined with protein that we find in the package.The USDA recommends cooking hamburger and meat loafs to 160 degrees. Whole muscle meats, like steak or roasts should be cooked to 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. They do not recommend eating raw meat or rare cooked meat.When you see a cooking time for meat it is based on the refrigerator temperature of 40 degrees. You can find cooking time in any good recipe book. If you braise meat, usually for roasts and short ribs the cooking temperature needs to get to around 325 degrees. Braising is roasting or simmering meat with a small amount of liquid in a tightly covered pan.

“If you can cook, money isn’t a problem. If you can cook — you can whip together a tasty, wholesome meal in a few minutes, that’s cheaper than anything you can get at MacDonald’s.” –The Naked Chef

The other day, while shopping at the Mall, I overheard a mother tell her children, “C’mon. we’re going to MacDonald’s.”

One of her children said, “I don’t want to go to MacDonald’s!”

To which she replied, “Well, we’re going. I’ve got coupons.”

With the current financial Recession, MacDonald’s sales — as well as those of other Fast Food Outlets — have increased big time. Business is good — it’s just the fat-rich, nutrient-poor “product” that is not.

But any professional cook will tell you this: “You can prepare an easy, fast meal for your family that is nutritious, delicious — and cheaper — than any fast food meal out there.”

Chefs will tell you that for years they’ve been hearing their kids’ friends saying, “Wow! You’re always having these fantastic meals at home — how can you afford it?”

And the chef will reply, “Actually — these meals are cheaper than any meal you can buy out there — fast food joints — TV dinners — you name it.”

IF YOU CAN COOK AT ALL — YOU CAN CUT DOWN YOUR MEAL COSTS DRASTICALLY — WHILE INCREASING THE NUTRITIONAL QUALITY… YOU CAN DO IT ALL!

I’ve been a pro cook for over 30 years, and I’ve been doing just that.

So — if you want to impress family or friends — or if you have a hot date, maybe that special you-know-who you just met on WUVING.com  or somewhere and you want to prepare  a romantic dinner…  For you — here are a few of my favourite easy recipes that have also been Family Favourites:

–Mexican Shake & Bake Chicken–

1 Chicken, cut up

4 Cups Flour

2 Tsp. Cayenne Pepper

1 Cup Bran Flake Cereal (crushed)

2 Tbls. Parsley Flakes

2 Tsp. Garlic Powder

1 Tbls. Onion Powder

2 Tsp. Chili Powder

2 Tbls. Taco Seasoning

1 Tsp. Ground Pepper

1 Tsp. Curry Powder

1 Tsp. Basil

1 Tsp. Oregano

Mix together well. Preheat oven to 400F

Dredge the chicken pieces in above mix. Melt 1/4 cup butter in a shallow 9 x 12 baking pan. Place chicken skin side down and baste top with melted butter from the pan. Bake uncovered for 25 min. Turn skin side up, reduce heat to 350F and bake until tender; 30 – 35 minutes.

You can serve Mexican Shake & Bake Chicken with:

– Red Chili Beans and Rice–

2 cups Uncle Ben’s long grain rice (cooked)

1 – 16 oz. can Red chili beans in chili gravy

1 teas. Chili powder

1/4 teas. Cumin

Dash garlic salt

In saucepan, heat beans without letting them boil. Stir in chili powder, cumin and garlic salt. When piping hot, add warm rice and gently mix.

1 Chicken, cut up

4 Cups Flour

2 Tsp. Cayenne Pepper

1 Cup Bran Flake Cereal (crushed)

2 Tbls. Parsley Flakes

2 Tsp. Garlic Powder

1 Tbls. Onion Powder

2 Tsp. Chili Powder

2 Tbls. Taco Seasoning

1 Tsp. Ground Pepper

1 Tsp. Curry Powder

1 Tsp. Basil

1 Tsp. Oregano

Mix together well. Preheat oven to 400F

Dredge the chicken pieces in above mix. Melt 1/4 cup butter in a shallow 9 x 12 baking pan. Place chicken skin side down and baste top with melted butter from the pan. Bake uncovered for 25 min. Turn skin side up, reduce heat to 350F and bake until tender; 30 – 35 minutes.

You can serve Mexican Shake & Bake Chicken with:

– Red Chili Beans and Rice–

2 cups Uncle Ben’s long grain rice (cooked)

1 – 16 oz. can Red chili beans in chili gravy

1 teas. Chili powder

1/4 teas. Cumin

Dash garlic salt

In saucepan, heat beans without letting them boil. Stir in chili powder, cumin and garlic salt. When piping hot, add warm rice and gently mix.

Serve the above two with nachos, and you’ve GONE MEXICAN!

–Top Chef’s Beef Cabbage Soup–

1 lb lean ground beef

1/2 head medium cabbage, shredded or chopped

2 ribs of celery sliced

1 small bell pepper (cut up into small pieces)

1 medium onion diced

1 16 Ounce can kidney beans

1 28 oz. can tomatoes (cut up the tomatoes if whole)

4 beef bullion cubes

1/4 tsp. garlic power

1/4 tsp. garlic salt

salt and pepper to taste

Brown ground beef and drain. Add to ground beef remaining ingredients adding 28 oz. of water using the 28 oz. tomato can. Bring to boil and simmer for at least one hour or until veggies are tender.

– Italian Fried Chicken–

4 lb. Chicken — cut up

3 cups Self-rising flour

1 cup Cornstarch

3 tbl. Seasoned salt

2 tbl. Paprika

1 teas. Baking soda

1 pk. Italian Salad Dressing Mix Powder

1 pk. Onion Soup Mix — (1 1/2 Ounces)

1 pk. Spaghetti sauce mix — (1/2 Ounce)

3 tbl. Sugar

3 cups Corn flakes — crushed

2 Eggs — well beaten

1/4 cup Cold water

Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy roomy skillet to fill it 1″ deep. Get it HOT! Grease a 9×12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high.

Turn and brown other side of each piece.

Don’t crowd pieces during frying. Place in prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape. Bake at 350 for 35-40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate well up to 4 days. Do not freeze these leftovers. Leftover coating mix (1st 9 ingredients) can be stored at room temp in covered container up to 2 months.

Serve Top Chef’s Beef Cabbage Soup or Italian Fried Chicken with hot Biscuits:

–Quick Down-East Biscuits–

4 Cups Bisquick

4 Ounce Sour Cream

1 Cup Club Soda (room temp)

1 Stick Margarine

Preheat oven to 375 degrees. Mix Bisquick, sour cream and club soda together. Pour onto floured surface and knead very lightly. Roll out to about 1/2″ thickness and cut with cutter. Melt butter and pour half into a glass casserole dish. Place biscuits in dish and pour remaining butter over top of biscuits.

If you would like to use less butter, do not put butter in bottom of the pan; just pour a little over the top. Also, make sure that the club soda has never been refrigerated and still has a lot of fizz. Bake at 375 degrees for about 20-25 minutes or until golden brown.

It’s easy.

If you don’t have all of the ingredients at home, it’s worth the initial expense getting them.

Those ingredients will save — and so will you, because your family will be asking for more!

Enjoy!

- Brian Alan Burhoe  www.brianalanburhoe.com

As a busy mother and wife, I am a big fan of casserole dishes for our family dinners because I can get them onto the table in less than 60 minutes. If you are as busy as I am, I think you will appreciate these 3 recipes.Time Saving Tips:1. Brown up your hamburger ahead of time and freeze in airtight freezer containers.2. Chop all vegetables the night before and store in the refrigerator.3. To save money, purchase your ground beef in large family value packs.Onion Beef Macaroni Casserole 1 1/2 lbs. ground beef 1 tablespoons flour 2 cups water 1/4 cup cheddar cheese, shredded 1 envelope onion soup mix 1 cup tomato sauce 1 cup uncooked macaroni Brown meat in large skillet, drain off grease. Stir in onion soup mix, flour, tomato sauce, water and macaroni. Simmer covered for approximately 10 minutes or until macaroni is almost done. Pour mixture into a lightly greased casserole dish. Sprinkle the cheese on top. Bake in a preheated oven set at 400 degrees for 15 minutes.Taco Hamburger Casserole 1 lb. lean ground beef 1 package taco seasoning mix 1 cup water 9 oz. package frozen green beans 1/2 cup sharp cheddar cheese, shredded 1/2 cup mozzarella cheese, shredded Preheat oven to 325 degrees. Brown ground beef in a large skillet then drain off excess fat. Add taco mix and water. Cook over low heat 8-10 minutes or until liquid has been absorbed. Meanwhile, cook green beans according to package directions, drain. Spread meat in a greased baking pan. Spread beans over meat and sprinkle with cheese. Bake 15-20 minutes or until hot and cheese melted. Beef and Rice Casserole1 cup uncooked rice1 lb. lean ground beef1 cup black olives, chopped1/2 cup onion, chopped1 cup celery, finely chopped2 1/2 cups canned stewed tomatoes1 cup water1 teaspoon chili powder1/2 teaspoon Worcestershire sauce1/4 teaspoon black pepper1 teaspoon saltBrown ground beef in a frying pan until browned. Stir in chopped onion, celery and rice. Simmer until browned and softened. Add tomatoes, water and seasonings. Cook for 5-7 minutes and then transfer to a 2 quart casserole dish. Bake covered in a preheated 350 degree oven for 45 minutes.

Cooking perfect steak might mean different things to different people, but by using the same – very simple procedure, everyone can achieve their own personal definition of perfection right on their BBQ grill. The process begins with choosing and preparing a whole beef tenderloin and ends with knowing exactly when that steak has finished cooking to the doneness that you want it to be. And all of this happens without disrupting the steak’s beauty with knife gashing and checking that center for “pinkness.” Intrigued? Give me 10 minutes and I’ll give you my formula for cooking perfect steak on your outdoor grill tonight!

It All Starts BEFORE Cooking Tenderloin!For most carnivores, the beginning of the process towards steak nirvana is when you actually start cooking tenderloin. Unfortunately, this approach leaves out one of my best secrets for cooking perfect steak: start with the whole tenderloin. There are so many advantages to buying a whole tenderloin and breaking it down yourself. You can definitely save some money learning how to do this, and it is a lot easier than you think. When you buy the whole tenderloin, the first thing you have to do before cooking tenderloin is to remove the “chain”. The chain is the side muscle; it contains a lot of the fat and is great for use later in stews, chilis or even my favorite treat: Tenderloin Philly Cheesesteak. But that’s a whole other way for cooking tenderloin and beyond the scope of this article! Once you’ve removed the chain, you must remove the thick top end of the tenderloin – “the head”. This, too can be set aside and used later. What you are left with is a long tenderloin from which to cut your steaks. The most important thing to remember is to try to cut the steaks of consistent size by weight. Consistent size equals consistent cooking, which equals reliable cooking! Use a scale and aim for a consistent size somewhere between 3 and 5 oz per steak, depending on who you’re cooking for.

Do you Really Know How to Grill Beef?If you believe most people, grilling takes no skill at all. It’s so much easier than cooking and anyone can do this with little advance planning or common knowledge. Right? This is actually one of my favorite cooking myths! Knowing correctly how to grill beef (or anything else) is essential to outdoor cooking success. Grilling is direct source conductive heat. Cooking is to grilling as driving is to flying a rocket ship. Everything happens quickly and intensely with grilling and that includes mistakes. So, let’s begin with the simple process:

Knowing how to grill beef is a simple process, but most people still go into it blindly. By following the steps, you will always be working towards cooking the perfect steak, rather than just cooking a steak until it has reached a safe to eat temperature and texture. The fine line of difference between acceptable and perfection make all of the difference, and with perfection so reliably reachable, why not aim high?

How Long Should the Meat Cook? Until It’s Done!If you want to know how long to cook anything, the answer is always the same. We cook our food until it’s done. So how do we determine how long to let the meat cook so that it’s “done”? Now that is a better question! When we cook anything, there are some consistent and reliable things that happen. The first cooking sign we look for is coagulation of proteins, which happens at 165 degrees. The sides of your steak will turn grayish brown, as it stiffens and shrinks a bit. This is how you observe this coagulation of proteins in your steak. Next, at 320 degrees, sugars carmelize forming grill marks and imparting a nice steak smell. To get those cool cross-hatch grill marks, pick the steak up, rotate it a bit and drop it back down on the grill while it is still cooking on the first side. At 50-75% done, (what the French term as “a point”), you flip the steak to the other side to complete cooking. The only way to determine if your steak is cooked the way you like it is with a thermometer. You will insert a thermometer – and ONLY a thermometer – into your steak and cook until the steak has reached your desired final temperature: 125-135 degrees is rare; 145-150 is medium and 160-165 is well done.  If you gash the steak to examine the middle, you’ve released some of the moistness, which is almost always NOT what you are tryng to do. Also, remember to let the steak rest for 5-10 minutes before serving so that the juices have redistributed in advance and will not run off on the serving plate.

Just by understanding these simple facts about grilling, cooking perfect steak is almost a guaranteed result. Go ahead and get your own whole tenderloin today and get ready for some great outdoor eating!

Preparation of Ingredients for the London Broil
For people who want to cook a special beef dish, they can always try the easy-to-cook recipe called London Broil. Perfect for various occasions, this enticing treat is guaranteed to satisfy all the hungry stomachs out there, especially with its tender meat and delectable flavor. Some of the key ingredients used in cooking this special recipe include two pounds of fresh meat, which can be cut in several ways including as flank steak, top round steak, or top round roast. Likewise, at least ¼-strip bacon is needed to enhance the flavor of this tasty treat.
Aside from the beef and bacon, London Broil also needs at least a tablespoon of Worcestershire sauce, two tablespoons of red wine vinegar, and a tablespoon of honey. A cup of stout ale, one bay leaf, and an onion are also needed to give this special beef recipe a richer flavor and taste. Additionally, also prepare one clove garlic, ¼-teaspoon of dried thyme, and three tablespoons of cornstarch. Likewise, also add a teaspoon of ground black pepper and ½-teaspoon of kosher salt to make the dish tastier.
Cooking the London Broil
Cooking London Broil is just a simple process, starting with the cutting of meat into finer slices. For a healthier option, remove the fats and membranes surrounding the meat. Meanwhile, slice the bacon into six slices, each measuring at least ¼ in size. Then, get the garlic and peel it thoroughly before slicing it into five to six pieces. After that, slice the onion as well before preheating the oven to a temperature measuring at least 270 degrees Fahrenheit.
Before putting the London Broil inside the preheated oven, put salt and pepper on both sides of the meat. Furthermore, also put some cornstarch all over. Moving on with the bacon strips, apply some thyme before adding them to the mix. Afterwards, add garlic all over the dish then place it on a pot with enough oil in it. Get the sliced onions then arrange them randomly on top of the London Broil.
In a separate container, combine the bay leaf, stout ale, and red wine vinegar with the other important ingredients like honey and Worcestershire sauce. Mix them well before pouring it all over the dish. After that, add more flavor to the beef recipe by adding more salt and pepper depending on the preferred taste. To make this simple cooking technique more effective, cover the pot with a single layer of foil. Place the beef dish inside the preheated oven, then wait for at least three hours before taking it out. Be sure not to take the lid of the pot to guarantee its freshness while allowing the flavor to sink in more into the meat.
After removing the pot from the oven, allow it first to cool down for a span of 10 to 15 minutes. Soon after, take out the meat then cut them nicely into smaller pieces. Place them in a nice clean platter before serving the London Broil to guests.

Slow cookers are time efficient appliances and very easy to use. You do not need to check on your cooking from time to time. You can cook the food for hours and it still tastes great. Here are chicken and corned beef recipes you can make using your slow cooker or crock pot.

Chicken Stew

Ingredients include 2 large-sized onions; 2 lbs. skinless, boneless chicken breasts cut into 1 inch cubes; 2 large-sized carrots that are cut into 1 in. slices or 1 cup of baby carrots; 3 ½ cups of chicken broth, 3 medium-sized potatoes that are cut into 1 in. cubes and 1 tsp. celery seeds. Other ingredients are ½ tsp. seasoned pepper mix or black pepper, 1 tsp. dried thyme, salt, 1 cup thawed frozen corn, 8 oz. sliced mushrooms and 1 cup thawed frozen peas.

Procedure:

Mix all the ingredients in your slow cooker, excluding the peas. Stir it well.Cover it and cook it on low for 8 up to 8 hours. Cook it until the chicken is well done and the vegetables become tender. You can stir-in the peas during the final 30 minutes.

Mexican-Style Chicken Stew

Ingredients are 4 up to 5 medium-sized peeled potatoes that should be cut into very small cubes; 2 pounds boneless skinless chicken breasts that needs to be cut into 1 in. pieces; 1 16 ounce jar of mild salsa, 1 envelope taco seasoning mix, 1 can of diced green chili peppers and 1 can tomato sauce.

Procedure:

Mix all the ingredients in your slow cooker. Cover your slow cooker and set it on Low for about 7 up to 9 hours. You can serve this with warm flour tortillas.

Crockpot Corned Beef and Cabbage Recipe

Ingredients are 3 medium-sized thinly sliced carrots, 6 up to 8 medium-sized peeled tomatoes that should be cut into ½ in. slices, 2 thinly sliced ribs celery, 1 2-pound cabbage, 1 –pound corned beef brisket, 1 ½ cups water and ½ tsp. black pepper.

Procedure:

Lightly spray or butter a 5 up to 6 qrt. Slow cooker. Layer the potato slices at the bottom portion of the slow cooker as well as with carrots. Place the corned beef on the vegetables. Slice the cabbage into 8 wedges, arranging them around the meat. Sprinkle with pepper. Add some water. Cover ad cook it on low from about 7 up to 8 hour. Make sure the vegetables and meat becomes tender. Remove the meat and put it on a platter. Cover this with some foil and allow it to rest for about 10 up to 15 minutes. After 15 minutes, slice the meat and serve.

Corned Beef and Vegetables

Ingredients are 2 turnips or 1 medium-sized rutabaga cut into 2 inches chunks; 3 to 4 carrots cut crosswise, halved lengthwise, making 2 to 3 inch pieces; 3 to 4 lbs corned beef brisket which you can cut if necessary; 1 ½ cup water, 3 medium-sized quartered onions, salt and pepper as well as 1 small cabbage.

Procedure:

Using a 5- up to 6-quart crock pot or slow cooker, mix all the ingredients, excluding the cabbage. Cover the crock pot, cook on Low for 4 hours and cook on High for another 2 hours. Lightly sprinkle with salt and pepper. Cook again on Low for 7 up to 9 hours and on High for 4 up to 5 hours.

Slow cooker is a very useful cooking appliance to create delicious meals. You could gather many different slow cooker recipes to get ideas.
Slow cooker is sometimes called the crock pot. This is an electrical kitchen appliance capable of cooking meals in a low temperature. You could easily prepare for gourmet for the whole family using this. It cooks on slow temperatures to tenderize meat. This process is done to avoid overcooking or burning.
Meat is submerged in water or any mix while it slowly tenderizes. The liquid evaporates slowly in low heat. At the same time, the meat is able to absorb the flavors of the mixture. Even if you cook your meal in a longer period of time, the taste of the food would not change.
Not all foods will taste good when cooked with a crock pot. This is important to note so that you will be guided accordingly. Hence it is important to gather recipes and see which ones are okay with a slow cooker.
Try to experiment on your own also and see if you could deviate from some recipes. This is important so that you and your family can enjoy a new kind of recipe. You can also make your own recipe using your slow cooker. You just have to be very keen enough that you make the very delicious recipe and that can be your specialty that can be enjoyed by your family.
There are recipes you will find that is good to serve for breakfast, lunch or dinner. Even vegetarians can make their own slow cooker recipe to enjoy. You actually have large option of slow cooker recipe to experiment.
The very common slow cooker recipe is the roast beef. Almost everyone loves it. Many people yearn to learn how it is done. It is a part of a beef cut and roasted usually done in an oven. It is commonly put in sandwiches or served with rice or potatoes. This is also the traditional Sunday dinner for some places in Europe, Australia and America. This is often served with a side dish called the Yorkshire puddings.
You might be surprised to know that roast beef will taste better and more delicious when it is done through a slow cooker. Your family can surely enjoy a new taste of roast beef if you have done it through slow cooker.
Of course, before cooking you should have the complete ingredients. The main ingredient is the boneless beef, seasonings and garnishing. To start the process, the first thing to do is to take off all the fats of the beef. Afterwards, cut the beef to smaller pieces to fit the crock pot.
Put the vegetables in the slow cook, and then the meat comes next. Create a mixture of water, sauce, beef granules and basil. Pour the mixture over the vegetable and the meat. After doing these, you are ready to put on your slow cooker. On high temperature you can have your roast beef done in 5 to 6 hours but in slow temperature, this can be done in 10 to 12 hours.
You can always improvise whatever you have in your refrigerator and replace the ingredients mentioned. Cook it suitably to the preferential taste of the family. Some would make it a bit spicy and put peppers or diced chili. Others like the flavor of meat to really come out and will just add sparse seasonings.

On those hot summer days where the outside temperatures are 80+ degrees, the last thing I want to do is use my kitchen oven. One way you can still serve hot cooked dinners to your family is by using stove-top recipes.All of these recipes take less than 45 minutes from start to finish. The first two utilize lean ground beef and the third one uses beef strips. You could serve the main dish with a healthy fresh garden salad to make a full meal. Beef Stroganoff2 lbs. lean ground beef2/3 cup water1 can cream of chicken soup1 envelope onion soup mix1 cup sour cream2 tablespoons flourcooked pasta noodlesIn a large skillet, brown the ground beef, drain grease. Stir in the water and soups. Reduce heat to low. In a small bowl combine sour cream and flour until blended, add to meat. Cook on low stirring often until sauce thickens. Serve over cooked pasta noodles.Optional: If you don’t have any pasta on hand, you can serve it with cooked rice.Hamburger and Chili Macaroni1 lb. lean ground beef6 oz. can tomato paste3 1/4 cups hot water1 cup onion, finely chopped1 teaspoon chili powder1/2 teaspoon salt1/4 teaspoon garlic salt2 cups uncooked elbow macaroniIn a large skillet, brown the ground beef and onions; drain grease. Stir in the tomato paste, water and seasonings. Bring to a boil, reduce heat. Stir in macaroni, cover and simmer for 20 minutes.Pepper Steak with Rice2 green peppers, cut into strips1 can stewed tomatoes1/2 stick of butter1 lb. round beef steak1/2 cup soy sauce1 tsp. sugar1 clove garlic, mincedpinch of salt and pepper2 tablespoons cornstarch2 tablespoons watercooked riceTrim fat and cut round steak into thin strips. In a large skillet, melt the butter. Add garlic, salt and pepper. Add beef strips and brown on all sides. Turn heat to medium-high, add sugar and soy sauce, cover and cook for 3 minutes. Add green peppers and tomatoes. Cover and cook for 5 minutes. Mix cornstarch with water and add to skillet. Simmer for 2 minutes or until thickened. Serve over cooked rice.