Cow

Ingredients
1 pound ground beef
¹⁄₃ cup onion, chopped
1 small head cabbage, cored and chopped
1 teaspoon salt
¹⁄₄ teaspoon pepper
¹⁄₂ cup cheddar cheese, shredded
2 (8 ounces each) cans Pillsbury crescent rolls (We call them “whack rolls.”)

For the sauce
¹⁄₃ cup mayonnaise
2 tablespoons prepared horseradish

Instructions
1. Heat oven to 375*F. 

2. In large skillet, cook beef and onion over medium-high heat until beef is cooked through.  Drain and return to skillet.  Add cabbage, salt and pepper.  Mix well then cover and cook 10 to 15 minutes or until cabbage is crisp-tender.  Cool 5 minutes then stir in cheese. 

3. Separate dough into triangles and press each with fingers to enlarge.  Spoon ¹⁄₄ cup beef mixture onto shortest side of each triangle and roll up, wrapping dough around mixture.  Pinch edges to seal if possible.  Place point side down on baking sheet. 

4. Bake 15 to 20 minutes or until golden brown. 

5. Combine sauce ingredients in small bowl and serve with crescent bundles. 

Comments
This recipe is from Taste and Tell.  It’s safe to say that if some rolled up thing is every pretty in my blog that Art must have done it.  These were obviously rolled up by me, and I don’t always have the most patience when I get to the rolling up part of recipes!  I thought these were fairly tasty, although the leftovers didn’t hold up so well even when heated in the oven.  The sauce adds some necessary flavor since there isn’t a lot in the bundles themselves. 

Making these made me strangely nostalgic for Pillsbury whack rolls and I had to resist the urge to buy 10 tubes of various bready things during my next grocery trip.  I think there’s something addictive in them.

Internet - Taste and Tell

Ingredients
2 tablespoons olive oil
2 medium onions, thinly sliced in half moons
8 ounces mushrooms, sliced
1 pound beef chipsteak or thinly sliced eye round, rib eye, or sirloin tip roast (If using unsliced meat, freeze before slicing to make it easier.)
Salt and freshly ground black pepper, to taste
8 slices provolone cheese
Hoagie rolls

Instructions
1. Heat oil in large skillet over high heat then lower heat to medium.  Add onions and mushrooms.  Cook, stirring, until mushrooms lose their liquid and onions are tender.  Add steak slices and cook 3 minutes until meat is browned.  Season with salt and pepper. 

2. Spread cheese slices over meat to melt.  Slice rolls lengthwise.  Using spatula, scoop meat and cheese onto bread with cheese on top. 

Comments
This recipe is from What’s Cooking America.  Being a girl from the Philly suburbs, I think that cheesesteaks should be made with provo, so that’s how I made mine.  I know that Cheese Whiz is the cheese of choice in Philly, but, to me, that’s just crazy talk.  Provo all the way. 

These were super tasty and I love all the mushrooms and onions that this recipe uses.  You can also add bell peppers if you’d like, but I’ve never been a fan.  If Zekiah sends us chipsteak again, I’ll probably be making these again!

Shown here with Baked Summer Squash and Tomatoes with Pesto.

Internet - What’s Cooking America

Ingredients
2 pounds ground beef
¹⁄₂ pound bacon, cut into small pieces
3 (14 ounces each) cans diced tomatoes
2 teaspoons salt
2 tablespoons dried parsley
1 teaspoon garlic powder
1 teaspoon white pepper
2 medium onions, diced
2 large red bell peppers, chopped
1 cup water
1 cup chili sauce
1 (12 ounce) bag egg noodles

Instructions
1. Cook ground beef and bacon in large skillet or Dutch oven until meat is cooked through.  Drain meat if necessary. 

2. Add remaining ingredients and stir well to combine.  Increase heat to high and bring to boil.  Once boiling, reduce heat to low, cover and simmer 35 minutes or until cooked through and pasta is tender.  Stir once during cooking. 

Comments
This recipe is from Recipe Curio.  Sadly I made it on a night when all I could think about was sushi, but it still managed to be delicious.  The chili sauce added a nice heat to the dish and we all enjoyed it at varying points during the week.  This recipe is definitely a keeper and a nice way to use up ground beef.  Don’t be worried about adding in uncooked egg noodles, the liquid in the recipe will cook them!

Internet - Recipe Curio

Ingredients
For the rub
2 teaspoons freshly ground black pepper
2 teaspoons dry mustard
1 teaspoon garlic powder
1 teaspoon rosemary
1 teaspoon thyme
¹⁄₂ teaspoon ground allspice
¹⁄₂ teaspoon ground red pepper
1 teaspoon olive oil

4 pound top round roast

Instructions
1. Heat oven to 325*F. 

2. Mix together all rub ingredients in small bowl, then rub mixture evenly over roast. 

3. Place roast on rack in roasting pan or baking sheet.  Cook for 2 to 2 ¹⁄₂ hours or until instant read thermometer reads 130-135°F for medium-rare or 140-145°F for medium. 

4. Remove roast from oven, tent with foil, and let rest 15 minutes before carving into thin slices. 

Comments
This recipe is from the Haverhill Beef Company.  I’m slowy, but surely, working through the remaining cuts of meat leftover from our first half cow purchase from back in August.  Roasts are easy and delicious, and require hardly any prep time, just some unattended time in the oven. They’re great for a weekend meal when you’ve got a chunk of time at home.  This cut of meat isn’t a super tender one, but the roast was flavorful and we all enjoyed it.  And the leftovers!

Shown here with Swiss Chard and Sundried Tomato Mac.

Internet - Haverhill Beef Company

Ingredients
2 ¹⁄₂-3 pound boneless sirloin tip roast
2-4 cloves garlic, thinly sliced
2 tablespoons Dijon mustard
¹⁄₂ teaspoons dried thyme
¹⁄₂ pound bacon

Instructions
1. Heat oven to 325*F. 

2. Cut slits into the roast and insert garlic slices, placing them evenly around the whole roast.  Mix Dijon and thyme in small bowl and rub mixture over entire roast.  Place roast on rack inside roasting pan. 

3. Cover top of roast with bacon slices.  Insert meat thermometer into thickest part of roast.  Cook until thermometer reads 125*F to 130*F for medium rare.  Remove from oven and let rest 15 minutes before carving. Serve with bacon slices. 

Comments
This recipe is from Cooks.com and we were pleased with the results.  The meat was tender, the bacon was delicious, and the mustard added great flavor to everything.  Sirloin tip isn’t a great cut of meat, but this is preparation turns it into something tasty. 

Shown here with Asparagus Gruyere Tart.

Internet - Cooks.com

Ingredients
1-2 pounds chuck steaks, about 1 inch thick
¹⁄₄ teaspoon salt
¹⁄₈ teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter
1 pound mushrooms, sliced
1 shallot, finely chopped
¹⁄₄ cup balsamic vinegar
2 tablespoons soy sauce
¹⁄₂ cup plus 2 tablespoons beef broth
1 teaspoon cornstarch

Instructions
1. Prepare grill.  Season steaks with salt, pepper, and rub with olive oil.  Grill until done to your liking.  (I assume that you know how your grill works, I only know how mine works!)  Remove steaks to plate and let rest while preparing sauce. 

2. Melt butter in large skillet over medium-high heat.  Saute mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 to 5 minutes.  Transfer mushrooms and shallot to plate with steaks. 

3. Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, about 2 minutes.  Add ¹⁄₂ cup beef broth and simmer 2 minutes.  Mix cornstarch with remaining beef broth and stir mixture into sauce.  Simmer, stirring, about 1 minute or until sauce thickens.  Return steaks, mushrooms, shallot, and any accumulated juices to skillet.  Simmer, turning steaks over in sauce, until steaks are coated and heated through. 

Comments
This recipe is from Epicurious.com.  I actually don’t know how it tasted because I made while I had a kidney stone and was particularly uninterested in eating steak.  However, Art and Lance thought the steaks and sauce were great.  The sauce certainly smelled delicious! 

Shown here with Parmesan Roasted Asparagus.

Internet - Epicurious

Ingredients
For Filling
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon whole cumin seeds
1 large onion, diced
1 jalapeno pepper, diced
1 pound ground beef
1 tablespoon fresh ginger, minced
2 tablespoons curry powder
¹⁄₄ teaspoon cayenne pepper
¹⁄₃ cup raisins
1 cinnamon stick
Salt, to taste
2 large potatoes, diced
1 large carrot, peeled and diced (or handful of baby carrots)
1 cup frozen peas
2 tablespoons cilantro, minced

For Topping
2 cups all purpose flour
1 tablespoon baking powder
¹⁄₂ teaspoon salt
¹⁄₃ cup cold butter, cut into ¹⁄₂ inch cubes
1 tablespoon green onion, minced
1 tablespoon cilantro, minced
³⁄₄ cup milk

Instructions
1. Heat oil and butter in Dutch oven over medium heat.  Add cumin and cook until fragrant, about 1 minute.  Add onions and cook, stirring often, until golden brown, about 10 minutes.  Add jalapeno and ginger and cook 1 to 2 minutes.  Add ground beef and cook, stirring to break up large pieces, until cooked through.  Add curry powder, cayenne pepper, raisins, cinnamon stick, potatoes, and carrot.  Add water to cover by 1 inch.  Cover, reduce heat to low, and cook 30 minutes.  Remove cover, increase heat to high, and continue to cook until most of liquid evaporates and curry has thickened. (This takes at least 30 minutes for me.) Stir in peas and cilantro. 

2. Heat oven to 400*F. 

3. Meanwhile, whisk together flour, baking powder and salt in large bowl.  Cut in butter with pastry cutter, two knives, or fingers.  Stir in green onion and cilantro.  Add milk and toss with fork to combine.  Knead 10 to 15 times then form dough into golf ball-size balls. 

4. Place dough balls directly on top of curry filling in Dutch oven.  Transfer to oven and bake 20 to 25 minutes or until dough is golden brown.

Comments
This recipe comes from Foodess and it was awesome.  I wish that I had doubled it.  The biscuit dough balls were tasty, light, and flavorful.  The curry was grand.  The house was filled with delicious curry smell while it was simmering.  This would probably work quite well with ground lamb too.  This is definitely a winter dish, so I’m glad I was able to sneak it in during one of the last cold weeks of spring. 

The original recipe called for rolling out the dough and cutting it into biscuits, but I’ve got no patience for that.  The dumpling style biscuits worked perfectly, so I’d suggest that you thick with this method if you’re lazy like I am!

Internet - Foodess

Ingredients
4 (6 ounces each) beef tenderloin filets (filet mignon)
Salt and pepper
2 tablespoons olive oil
4 tablespoons butter
2 tablespoons shallot, minced
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 cup half and half
Juice of 1 lemon
Fresh chives or parsley leaves, chopped, for garnish

Instructions
1. Season steaks with salt and pepper.  Heat oil and 2 tablespoons butter in skillet over medium-high heat.  Once butter melts, sear steaks for 2 minutes on each side.  Remove to plate. 

2. Add remaining butter to skillet and reduce heat to medium.  Once butter melts, add shallot and cook, stirring occasionally, until tender, about 2 minutes.  Stir in mustard, Worcestershire, and half and half.  Season with salt and pepper to taste. 

3. Return steaks and accumulated juices to pan.  Cook, turning once or twice, until meat is done to your preference, about 1 to 2 minutes a side for medium rare. 

4. Remove steaks to plate.  Add lemon juice to sauce and spoon over meat.  Garnish with chives or parsley if using, and serve. 

Comments
This recipe is from Framed Cooks.  Aside from the sauce separating a bit, it was pretty great.  Especially since it’s been quite a while since I’ve cooked filet mignon at home.  The sauce was nice and mustardy and the steak was very flavorful.  As a side note, this filet was from the grass-fed half cow that we picked up late last year.  For the first time, I could definitely taste a huge difference between “normal” cow meat and the grass-fed cow meat. 

Shown here with Potatoes Aurore.

Internet - Framed Cooks

Ingredients
For the marinade
2 tablespoons soy sauce
Pinch salt
1 teaspoon sugar
1 teaspoon white pepper
¹⁄₂ teaspoon sesame oil
¹⁄₂ teaspoon rice vinegar
1 pound steak, cut into thin slices (I used a rump steak.)

For the stir fry sauce
1 tablespoon oyster sauce
¹⁄₂ tablespoon soy sauce
¹⁄₂ teaspoon white pepper
¹⁄₄ teaspoon sesame oil
3 tablespoons water
¹⁄₂ tablespoon cornstarch

For assembly
1 pound broccoli, cut in florets
2 tablespoons peanut, vegetable, or canola oil
3 inches ginger, cut into thin matchsticks
1 bunch green onions, cut into 1-inch pieces

Instructions
1. Combine all marinade ingredients in large container or ziptop bag.  Add steak and stir to coat. 

2. Combine all sauce ingredients in small bowl. 

3. Bring large pot of salted water to boil.  Boil broccoli for 30 seconds and drain. 

4. Heat 2 tablespoons oil in large skillet or wok over high heat.  Add ginger and green onions and cook, stirring often, until fragrant, about 30 seconds. 

5. Add meat and marinade to hot pan.  Cook, stirring, until meat has lost its redness.  Remove meat from pan and set aside on plate. 

6. Add sauce to pan and simmer until thickened.  Return broccoli and beef with accumulated juices to pan and stir until broccoli and beef is well coated with sauce.  Serve over rice or noodles. 

Comments
This recipe is from Fuss Free Cooking.  Beef with Broccoli is a dish that I love, and this turned out pretty well.  I would have liked more broccoli, perhaps a pound and a half would be better next time.  The white pepper was also a little bit overwhelming, so perhaps reducing that next time would be a good idea.  Regardless of those minor tweaks, this was scrumptious and we all enjoyed it!  I served it over cooked noodles.

The original recipe was called Ginger and Shallot Beef with Broccoli, but the pictures in that original post certainly looked like green onions to me!

Internet - Fuss Free Cooking

Ingredients
1 cup all purpose flour
¹⁄₂ teaspoon salt
1 cup milk
2 large eggs
1 (4 ¹⁄₂ to 5 pound) top round, patted dry
16 cloves garlic, peeled and sliced in half if large
1 tablespoon fresh thyme, chopped,  or 1 teaspoon dried thyme
2 teaspoons salt
1 teaspoon seasoned salt, such as Emeril’s Essence
1 teaspoon ground black pepper
2 tablespoons olive oil
12 small sprigs fresh thyme 

Instructions
1. Heat oven to 400*F. 

2. Combine flour and salt in medium bowl.  In another medium bowl, beat eggs.  Add milk to eggs then gradually add egg mixture to flour, mixing to make a smooth batter.  Let rest 1 hour at room temperature. 

3. Put roast in small roasting pan.  Make sixteen ¹⁄₂-inch deep slits in roast with small knife and insert clove of garlic into each slit. 

4. Combine thyme, salt, seasoned salt, and pepper in small bowl.  Stir in oil to make paste.  Rub paste on all sides of roast and place thyme sprigs under roast.  Roast for 1 hour. 

5. Remove pan from oven and turn roast for even browning.  Reduce temperature to 350*F and continue roasting until instant read thermometer reads 125*F to 130*F for medium rare, about 45 minutes.  (Mine was done much faster than this.)  Remove from oven and let rest 15 minutes before carving. 

5. While roast is resting, increase oven temperature to 450*F.  Pour off all but 3 tablespoons of hot pan drippings, adding hot melted butter if necessary to reach 3 tablespoons of fat.  Place pan in oven to stay hot while oven comes to temperature.

6. Pour batter into roasting dish and bake, without opening oven door, until risen and golden brown, 15 to 20 minutes.  Remove from oven and serve immediately.

Comments
This recipe is from Emeril and I’ve been avoiding posting it because my preparation of it was full of fail.  I’m not sure what I did wrong which is also bothersome.  The meat was tasty and flavorful, the garlic studding was great.  The Yorkshire pudding was flat and floppy.  My plan is to read up on Yorkshire pudding recipes before trying this again to try to figure out where I messed up.

Internet - Emeril Lagasse