Category Archives: Meat

Guinness Burgers with Caramelized Onions

In my quest to find recipes that use Guinness, I decided to make one up using it in a hamburger recipe. It turned out good, really good. Oh and to make it better, I caramelized the onions in beer too.

Guinness Burgers

1 1/4 lbs. ground beef
1 c. stale bread
1/2 c. milk
1/8 c. Worcestershire sauce
1/8 c. Guinness
2 tbsp. dried parsley
1 egg
1/4 t. pepper
1/4 t. salt
2 cloves garlic, minced

Soak the bread in the milk until soft. Then squeeze out excess liquid and mix bread into the ground beef. Set aside.

Whisk the Worcestershire, Guinness, parsley, egg, pepper, salt and garlic together. Pour over ground beef and mix together thoroughly.

Shape mixture into quarter pound patties and make an indentation in the middle with your thumb (it helps them grill more evenly)

Cook on the grill to desired doneness, I suggest medium. While the hamburgers are on the grill, start the onions.

Guinness Caramelized Onions

1 large onion

2 tbsp. butter

1/4 c. Guinness

1/4 c. chicken broth

3 tbsp. sugar

Melt the butter in a skillet over medium high heat until it sizzles. Thinly slice the onion and dump into melted butter.

Constantly stirring, cook the onion over medium high heat. When the onion starts to soften, pour in Guinness and broth. As the liquid starts to cook off, gradually add sugar, continuing to stir.

Onions are done when soft and deep brown in color.

Serve on onions on top of burger with a slice of colby jack cheese. It doesn’t really even need any condiments. The onions are soft enough that it is almost like having a sauce.

So much better than corned beef and cabbage. I think this may be a new St. Patty’s day tradition.

Advertisements

Freezer Meal: Crock Pot Beef Stroganoff

This recipe can be made all in one day or a make ahead meal. Recipe adapted from here.


 

 

 

Crockpot Beef Stroganoff (serves 5-6)

Meat Prep:

2-3 lbs chuck roast or stew meat, cut into chunks

1 med onion, diced

1 tsp. salt

1 tsp. garlic powder

1/2 tsp. pepper or steak seasoning

1 Tbsp Worcestershire sauce

1/4 cup tomato juice or pasta sauce

1.5 cups beef broth or water (i usually use water with beef bouillon cubes)

30 minutes before serving:

4 Tbsp flour

4 Tbsp butter

6 ounces fresh mushrooms, sliced or 2 small cans of mushrooms

Just before serving:

1/2 cup sour cream or yogurt (or if you are a particularly terrible awesome person you can use heavy cream)

Egg Noodles or Rice

Same Day Meal Prep:

Place meat in crockpot. Whisk together first 7 ingredients, pour over meat. Cook on low for 8-9 hours or high for 4-5. Meat is done when it shreds easily.

30 minutes before serving, melt the butter and gradually add the flour, completely incorporating before adding more. Whisk butter and flour mixture (roux) into the crockpot, add mushrooms and cook on high for another 30 minutes.

Just before serving, stir in the sour cream. Serve over hot rice or egg noodles.

Freezer Prep:

Pro tip: Write the instructions on the bag before putting ingredients in. It makes it a lot easier.

If you are just doing the meat, you only need one freezer bag and all the instructions below can be written on one bag.

I usually only do the meat for the freezer. But if you are making the meal for someone else (family with a new baby or someone who has had surgery) having everything ready to go is nice. You can’t really freeze sour cream or mushrooms, so make sure you have those in a separate container for the fridge if you are giving the meal to someone else.

If you are freezing everything (minus the sour cream and mushrooms) you need 1 bag for the meat, 1 bag for the flour and butter, 1 bag for the noodles or rice and 1 large bag to put everything in.

Add the first 8 ingredients to the first bag and write:

  • Thaw in fridge overnight or on counter for 30 minutes
  • Cook low for 8-9 hours or high for 4-5

Add butter (wrap it in wax paper so the flour doesn’t stick to it) and flour to bag and write:

  • 30 minutes before serving, melt butter, then gradually add flour. Pour mixture into crockpot. Add 6 ounces of mushrooms. Cook for another 30 minutes.

Add rice or egg noodles to bag and write:

  • Write the directions for the egg noodles or rice if you need to
  • Add 1/2 cup of sour cream to the meat, stir.
  • Serve meat over cooked rice or noodles

Put all three bags in one large freezer bag and write the date and contents.


Sweet Pepper and Steak Burritos

These fajitas are best on flour tortillas with guacamole and sour cream. I think they give Chipotle burritos a run for their money with the flavor. I am sure some people would disagree, but I enjoy being able to make food in my own house that tastes just as good, if not better, than stuff from a a restaurant.

I adapted recipes for the meat and rice from here and here.

Marinade

  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 2 large cloves garlic
  • 1/4 cup lime juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 3 tablespoons dark brown sugar
  • 2 pounds skirt steak

It looks prettier before you pulverize it into smitherines.

Mix all the ingredients together and blend in either a blender or food processor. Marinate the meat in the sauce for at least an hour. Leaving it marinate overnight works best.

Sweet Pepper and Rice

  • 1 cup uncooked white rice
  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 1 large yellow pepper, chopped
  • 1 large red pepper, chopped
  • 3 cloves minced garlic
  • 2 16-ounce cans of black beans, rinsed and drained
  • 2 Tbsp white vinegar
  • 1 Tbsp hot sauce
  • 1 teaspoon dried oregano or 1 heaping Tbsp chopped fresh oregano
  • Salt and pepper to taste

Colorful!

While the grill is heating up to cook the meat, cook rice and set aside. Dice the onions, pepper and mince the garlic.

Saute till they're just barely soft.

Sauté onions and bell peppers for 3-4 minutes in oil over medium heat, till just they just start to get soft. Add garlic, sauté a minute more.

Texas Pete > Tabasco Sauce

Add the black beans, vinegar and Tabasco or cayenne. Add a little bit of water so the beans won’t stick to the pan. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

This rice is pretty good to eat just by itself.

Stir in rice and oregano. Add salt and pepper if you want to, I usually find it doesn’t really need it.

mmmmm steak

While you are cooking the rice, send your husband outside to cook the steak. I’d do it myself, but I don’t know how to work a grill. Feminists must hate me. So for directions on cooking the meat….grill until it is as done as you like it. After you take it off the grill, let it rest for about 5 minutes then thinly slice it into bite sized pieces.

Another happy customer.

Serve with sour cream, guacamole and salsa if you want. Or be boring and just eat the meat and rice on a tortilla like my husband.


Grilled Maple Chicken Breasts

Sweet marinade for chicken. It went well with the black bean sweet potato dip I made the other night. I have a feeling this would make really good chicken salad if you used cranberries and pecans (note to self: make chicken salad with cranberries and pecans)

3/4 cup maple syrup
3 tablespoons apple cider vinegar
2 tablespoons oil
1 tablespoon dried onion
1/2 teaspoon salt
1/4 teaspoon pepper

6 chicken breasts (they can be with or without skin)

Whisk the ingredients together.

cooking is not hard.

Put chicken in a pan, pour marinade over chicken.

Let it marinate overnight in the refrigerator. Turn chicken several times.

Just before grilling, remove chicken from pan. Pour marinade in a pan, bring to a boil. Baste chicken with marinade while grilling.

Grill over medium heat until tender.

Delicious.

Recipe is originally from my uber hippy cookbook Simply in Season.


Bambi’s Mom Has Got It Going On

Actually she doesn’t. I gave the neighbor bread and he gave us deer meat….thank you? I think?

Side note: neighbor has Obama sticker on his car and shoots deer. I didn't think they would let you have one of those stickers if you had a gun permit. Who knew?

Now I have deer sausage and deer steak and no idea what to do with them. So if there is something I should or shouldn’t be doing to it, let me know. I am going to make the sausage in a skillet and the steak on the grill unless I am told I should do otherwise.


Yeast Biscuits and Maple Sausage Gravy

Hands down the best biscuit and gravy recipe I have ever made. Both the biscuits and gravy are sweet. You could use regular or spicy sausage for the gravy, but I think the maple flavor tastes the best.

Yeast Biscuits

1 tablespoon yeast
½ cup warm water
2 ½ cups flour
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
¼ cup sugar
5 tablespoons soft butter or shortening
1 cup buttermilk

Add yeast to water, set aside

Mix dry ingredients, cut in shortening or butter until it is crumbly

Mix buttermilk (1 tablespoon of vinegar added to 1 cup of milk can be substituted) and yeast mixture together

Add liquid to flour mixture, stir till all the liquid is incorporated.

Dough can be refrigerated at this point for later use if you want.

Turn dough onto floured surface and knead several times.

Roll out dough to ½ inch thickness and cut with biscuit cutter, or if you are like me and have no biscuit cutter, use a glass cup.

Place biscuits on a cookie sheet and let them rise for about 20 minutes.

Bake at 400 degrees for 10 to 15 minutes, till golden brown.

Maple Sausage Gravy

½ lb. maple flavored bulk pork sausage
4 tablespoons butter
6 tablespoons flour
¼ teaspoon salt (sausage already has a lot of salt in it, you don’t have to add extra if you don’t want to)
¼ teaspoon pepper
2 ½ cups milk

Cook pork in a skillet till no longer pink, drain and set aside.

In the same skillet, melt butter. Mix flour, salt and pepper together; gradually add to butter until it resembles a thick paste.

Gradually add milk, mixing thoroughly before adding more.

Once all the milk has been added, bring to a boil, stirring constantly for 2 minutes or till it is thick.

Add sausage and pour over biscuits.


Better than Plain Hamburgers

Yeah I know, it sounds like a random assortment of stuff to put in hamburgers. Most people just buy the hamburger patties and throw them on the grill.  You are really missing out if you haven’t tried adding other things to the mix.

1 egg
6 ounces tomato paste
1 Tablespoon Worcestershire sauce
¾ cup red onion, chopped
½  cup Parmesan cheese
½  teaspoon seasoned salt
½  teaspoon salt
2 lbs 80/20 ground beef

Mix all ingredients, except the hamburger together. I like to use the food processor so I don’t have any huge chunks of onion. If you like chunks of onion, just chop it up and mix it in.

Crumble the hamburger in with the other ingredients, mush it all together with your hands until it’s all mixed up.

I usually make 3-4 ounce patties. You can make them bigger, I just have found it is hard to get them to cook all the way through on the grill if they get too big. Makes 8 hamburgers.

Grill over medium heat until the internal temperature is 160.

Original recipe is from Taste of Home