AwesomeBites

Tag: Beef

  • Beef Pot Pie

    Beef Pot Pie

    Beef Stew Filling
    Chop Beef into bite size pieces
    1 diced onion
    6 celery stocks diced
    6 carrots sliced into coins
    1 cup diced potatoes (optional)
    Saute onion, celery and carrots
    48 ounces beef stock
    1/2 cup brewed coffee
    1/4 cup teriyaki sauce
    1 can green peas
    1 tsp Thyme
    Salt & Pepper to taste
    Let ingredients simmer until vegetables are fork tender, add peas after other vegetables are done. Remove from heat.

    Crust
    3 Cups Flour
    1 Cup Crisco
    1 T Baking Powder
    1 tsp Salt
    6-8 T Cold Water as needed

    Blend together, roll out, top on individual pot pies or one large pie over beef stew filling.

    Bake 400 degrees for 40 minutes. Yummy good.

  • New York Steaks

    New York Steaks

    New York Steaks

    I use a cast iron skillet and heat it on the stovetop.  Turn the oven on to 400 degrees and let it warm up. 

    Rinse the steaks in water and dry on a paper towel.  Season with salt and pepper – lots.  Coat the bottom of the skillet with canola oil.

    Add the steaks just as the oil starts to smoke.  I usually can fit two steaks in a pan. Do not overload the pan, since you want to sear the outside.  After about 4 minutes, turn the steaks and let sear another 4 minutes.   Now, place the frying pan into the oven and let them continue to cook until they are just the way you like them.   When you remove from the oven, let them sit for 10 minutes so the juices can distribute back into the meat.

    NY Steak with Tomato Marmalade

    Rare:  126  Medium Rare:  136  Well:  140 

    Serve each person a steak, or split a steak by slicing it and serving it fanned out on the plate for smaller eaters.

    NY Steak with Tomato Onion Marmalade

    Serve with Tomato Onion Marmalade.

  • Beef and Broccoli Stirfry

    Beef and Broccoli Stirfry

    From the Christmas dinner  ribeye roast, I cut the ribs from the roast, removed the eye of the roast and what was left looked like a flank steak once I remove the extra fat.  I saved this flank piece of meat for later – this is later – and tied the eye back onto the ribs and cooked the roast for Christmas Eve dinner. 

    If you are planning on serving your stirfry with rice, start it now.  (See no fail rice.)

    Slice the flank steak against the grain into small 1/8th inch slices.  My roast yielded about 5 cups. 

    Oil for stirfrying.

    4 cups of broccoli flowerettes

    Mix the next five ingredients together for the sauce.

    1 cup teriyaki

    1/4 cup pepper jelly

    1 tsp hot mustard1

    1 tsp red pepper flakes

    3 T finely chopped scallions

    1 T corn starch and 1 cup water mix together

    salt and pepper to taste.

    Turn your wok on to heat while chopping the flank steak.  Prepare the teriyaki sauce

    and the thickening agent in separate bowls. 

    You are now ready.  Drizzle two Tablespoons of oil in the bottom of the wok and add 1/2 the beef.  Cook until almost done, remove from pan.  Cook other half of the beef until almost done and remove from pan.  Add broccoli to the wok and add a lid covering the broccoli, add about 1/4 cup of water. Allow to steam for 60 seconds, then stir.  When the broccoli is fork tender, add teriyaki mixture and finish cooking the broccoli, add the beef mixture allow to heat for 60 seconds.   If the teriyaki sauce needs thickening, add the corn starch, allow to cook until the broth is clear.  Salt and Pepper to taste.

    Remove from the heat.  Check your rice, when it is tender serve your meal.

    You can not order this meal and have it delivered quicker than cooking it yourself.  Enjoy.

  • Breakfast Hash and Eggs

    Breakfast Hash and Eggs

    Sweet Potato, Russet Potato, Sweet Onion and Roast Pork

    As I wake up and everyone in the house is starting to stir and the chorus of “I’m hungry”, I take a gander in my refrigerator and see we have eggs and a bit of leftover meat and decide, let’s make some hash. I have a knack for using leftovers from my refrigerator and bring it together for something good to eat. Hash is great for a crowd.

    Breakfast Hash

    2 Russet Potatoes diced
    1 Sweet Potatoe diced
    1 Sweet Onion diced
    Leftover pork shoulder roast, or ham, or roast beef or chorizo
    Salt and Pepper to taste
    Vegetable oil for frying

    If you can dice all the ingredients so they are about the same size, the hash will look good and cook evenly.
    Brown the diced potatoes and set aside.
    Sweat the diced onions and set aside.
    Warm the meat, then add back in the potatoes and onions.
    Salt and pepper to taste.

    Once the potatoes are browned, crack an egg for each person on top, bake in the oven at 400 degrees for 5 to 10 minutes until the whites are set. Yell out, come and get it!

    If you want scrambled eggs, get ’em done and serve on the side. Breakfast is ready!

    Sunnyside Eggs and Pulled Pork Hash