Paul Bunyan Steak – June 28, 2019

In honor of the folk legend Paul Bunyan and his companion and pet ox Babe, serve this dish and enjoy.  It is sure to satisfy a big appetite!

Yield: 1 Serving

Photo by Star Tribune

Ingredients: 

• 2 cups red wine
• 6 cloves garlic
• 2 Tbsp. dried oregano
• 2 Tbsp. dried basil
• 1 pound butter (room temperature)
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. chopped fresh parsley leaves
• 1 (16-oz.) New York strip steak
• salt and pepper to taste

 

Directions:

1. Preheat a grill or grill pan to medium-high heat.
2. Combine red wine, garlic, oregano, and basil in a medium saucepan. Reduce over high heat until wine is just about evaporated. Add reduced wine mixture to butter. Add Worcestershire sauce and parsley and mix until well combined. Refrigerate butter mixture for 5 minutes to harden slightly. After butter mixture has hardened slightly, spread mixture over waxed paper and roll into a log. Chill. After butter sets in log, cut into 1-inch thick medallions to top steak.
3. Meanwhile, season steak with salt and pepper. Grill to your desired degree of doneness. Remove from the heat and let rest for 5 minutes. Top steak with a medallion of seasoned butter and serve.

 

https://www.foodnetwork.com/recipes/paul-bunyan-steak-recipe-1915329

Recipe for the Paul Bunyan Steak can be found on the Food Network website.

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Slow-Cooked Coffee Pot Roast Recipe

Recipe by Taste of Home.com©

 

Photo by Taste of Home.com©

Yield: 12 Servings

 

Ingredients: 

• 2 medium onions, thinly sliced
• 2 garlic cloves, minced
• 1 boneless beef chuck roast (3-1/2 to 4 pounds), quartered
• 1 cup brewed coffee
• 1/4 cup soy sauce
• 1/4 cup cornstarch
• 6 tablespoons cold water

 

Directions:

1. Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low until meat is tender, 9-10 hours.
2. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, 30 minutes.

 

 

 

Nutrition Facts

4 ounces cooked beef: 248 calories, 13g fat (5g saturated fat), 86mg cholesterol, 362mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 27g protein.

Originally published as Slow-Cooked Coffee Pot Roast in Country Woman November/December 2001

Mini Gyro Burgers with Watermelon-Feta Salad

Recipe by Better Homes & Gardens™

Yield: 4 servings/Sandwiches

Photo by Better Homes & Gardens™

 

Ingredients: 

• 8 oz. ground lamb or beef
• 8 oz. ground turkey
• 1/4c. chopped fresh mint
• 1/2 tsp. dried oregano, crushed
• 2 Tbsp. finely chopped red onion
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 4 whole wheat or plain pita bread rounds
• 1 recipe Watermelon-Feta Salad
• Fresh mint (optional)

 

Directions: 

In a medium bowl combine all ingredients except pita bread rounds. Shape into eight 1/2-inch thick patties; place on a foil-lined baking sheet. Broil 4 inches from heat 6 to 9 minutes or until done (an instant-read thermometer inserted horizontally into patties registers 165 degrees F), turning once. Place 2 patties on each pita; top with Watermelon-Feta Salad. If desired, sprinkle with mint leaves. Fold over to eat.

 

Watermelon-Feta Salad

Yield: 1 -1/3cups

Ingredients:

• 1 cup chopped seedless watermelon
• 1/4 c. crumbed feta cheese (1 oz.)
• 2 Tbsp. finely chopped red onion
• 1 Tbsp. snipped fresh mint
• 1 Tbsp. lemon juice
• 1 tsp. olive oil

 

Directions: 

1. In a small bowl combine watermelon, cheese, onion, mint, lemon juice and oil.  Toss gently to coat.
2. Cover and refrigerate for up to 2 days.

 

 

Skillet Salisbury Steak

by Lena Abraham for Delish.com

Yield: 4 Servings

Photo by Ethan Calabrese

Ingredients:

For the Patties:

• 1 lb. ground beef
• 1 large egg
• 1/3 c. bread crumbs
• 1 tbsp. ketchup
• 1 tbsp. Worcestershire sauce
• 1 Garlic clove, minced
• kosher salt
• Freshly ground black pepper
• 1 tbsp. extra-virgin olive oil

For the Gravy: 

• 2 tbsp. unsalted butter
• 1 onion, chopped
• 2 sprigs thyme
• 1/2 c. Mushrooms, thinly sliced
• 2 tbsp. all-purpose flour
• 1 tbsp. Worcestershire sauce
• 1 tbsp. tomato paste
• 1 c. beef stock
• kosher salt
• Freshly ground black pepper

Directions:

1. Make patties: In a large bowl, combine beef, egg, bread crumbs, ketchup, Worcestershire sauce and garlic. Season with salt and pepper and form into 4 oval patties.
2. In a large skillet over medium heat, heat oil. Sear both sides of the patties until a crust forms, about 5 minutes per side. Remove onto a plate.
3. Make gravy: Wipe out skillet and add butter. Add onions and thyme and stir until onion becomes translucent. Add mushrooms and cook until browned and tender, about 4 minutes. Sprinkle onions and mushrooms with flour, and stir until they are fully coated. Cook another 2 minutes, then add Worcestershire sauce, tomato paste, and beef stock. Stir to combine and season with salt and pepper.
4. Bring the gravy to a simmer and return the patties to the skillet. Cover and cook for 10 to 15 more minutes, until the patties are done and the sauce has thickened. Plate the patties and top with more gravy. Serve.

Hawaiian Burger from BH&G™

Recipe by Better Homes and Gardens™

Yield: 8 Servings

Photo by Better Homes & Gardens™

Ingredients

• 2 1/2pounds lean ground beef
• 1cup crumbled blue cheese (4 ounces)
• 1cup finely chopped onion
• 18 ounce can crushed pineapple, drained
• 1/2 cup diced ham
• 12.8 ounce package cooked bacon pieces
• 2 teaspoons ground black pepper
• 1teaspoon garlic powder
• 8 slices sharp cheddar cheese
• 8 hamburger buns or plain bagel thins
• Leaf lettuce (optional)
• 2 medium tomatoes, sliced (optional)
• 1 medium sweet onion, sliced (optional)

Directions

1. In a very large bowl combine beef, blue cheese, onion, pineapple, ham, bacon pieces, pepper, and garlic powder; mix well. Shape meat mixture into eight 1-inch-thick patties.
2. For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, covered, for 12 to 14 minutes or until done (160 degrees F to 165 degrees F), turning once halfway through grilling. Top burgers with cheddar cheese. Continue to grill, covered, for 2 minutes more or until cheese is melted. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as directed.) Serve burgers on buns. If desired, top with lettuce, tomato, and onion.

 

Nutrition Facts (Hawaiian Burger)

Per serving: 596 kcal cal., 32 g fat (15 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 137 mg chol., 951 mg sodium, 27 g carb.,2 g fiber, 6 g sugar, 46 g pro. Percent Daily Values are based on a 2,000 calorie diet

Instant Pot French Dip Sandwiches from YourHomebasedMom.com

French Dip Sandwiches made in the Instant Pot are a perfect way to put together a quick and easy dinner that’s delicious!French Dip Sandwiches – I was having one of those food cravings the other day and it was for a French Dip Sandwich. They are my favorite. Whenever there is one on the…

via Instant Pot French Dip Sandwiches — your homebased mom

Low-Carb Cheesy Taco Skillet

Recipe by Lindsay Funston for Delish

Yield: 4 Servings

Photo by Chelsea Lupkin for Delish

Ingredients: 

• 1 tbsp. vegetable oil
• 1 red bell pepper, chopped
• 1/4 c. sliced green onions, plus more for garnish
• 2 cloves garlic, minced
• 1 tbsp. chili powder
• 1 tbsp. ground cumin
• kosher salt
• 1 lb. ground beef
• 1 15-oz. can diced tomatoes
• 1 c. black beans
• 1 tbsp. Hot sauce
• 1 c. Shredded Monterey Jack
• 1 c. shredded Cheddar

 

Directions:

1. In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.
2. Add ground beef and cook until no longer pink, 5 minutes more.
3. Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.

Mexican Shredded Beef from Your Homebased Mom

The beauty of this Mexican Shredded Beef is it can be done in the Instant Pot or the slow cooker and either way it’s delicious! Between my undying love for my slow cooker and my new found adoration for my Instant Pot I may never use my oven again. I’ve been asked whether I think…

via Mexican Shredded Beef {Instant Pot or Slow Cooker} — your homebased mom

Hot and Saucy Cocktail Meatballs

Photo by Betty Crocker©

Yield: 6 Servings

• Ingredients:
  2 pounds lean ground beef
  1 cup Progresso™ dry bread crumbs (any flavor)
  2/3 cup finely chopped onion
  1/2 cup milk
  2 tablespoons chopped fresh parsley
  2 teaspoons salt
  1 teaspoon Worcestershire sauce
  1/8 teaspoon pepper
  2 eggs
  2 bottles (12 ounces each) chili sauce
  2 jars (10 ounces each) grape jelly

 

Directions:

1. Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
2. Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
3. Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes.
4. Serve hot with toothpicks.

Slow Cooker Swiss Steak

Yield: 6 Servings

Photo by Taste of Home©

Ingredients:

• 3/4 cup all-purpose flour
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 2 to 2-1/2 pounds boneless beef top round steak
• 1 to 2 tablespoons butter
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1-1/3 cups water
• 1 cup sliced celery, optional
• 1/2 cup chopped onion
• 1 to 3 teaspoons beef bouillon granules
• 1/2 teaspoon minced garlic

 

Directions: 

1. In a shallow bowl, combine the flour, pepper and salt. Cut steak into six serving-size pieces; dredge in flour mixture.
2. In a large skillet, brown steak in butter. Transfer to a 3-qt. slow cooker. Combine the remaining ingredients; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender.

 

 

Nutritional Facts
1 each: 313 calories, 9g fat (4g saturated fat), 92mg cholesterol, 666mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 37g protein.

 
Originally published as Slow-Cooked Swiss Steak in Quick Cooking January/February 1999, p7