Beef Recipes

Last week the Treasurebelles served barbecued hamburgers at the school for the community; that got me thinking about the times I helped the kids in my Home Economics classes enter the Beef Cook-offs. I received a number of cookbooks from the Treasurebelles containing recipes from the National Beef Cook-offs.
I was sad to see that The National Beef Cook-Off is retiring this year. This premier national beef cooking competition that generated so many great recipes, starting in 1974, and ended with last year’s contest. The Beef Checkoff funded plans, with the American National CattleWomen in 2014 include face-to-face beef promotion and education events promoting beef recipes at metropolitan cooking shows and in retail grocery stores.

Grilled Beef Chimichangas

Makes 6 servings
1 pound beef Top Sirloin Steak Boneless, cut 3/4 inch thick
1 package (about 1 ounce) 30% less sodium taco seasoning mix
2 teaspoons vegetable oil, divided
1 can (4-1/2 ounces) chopped green chiles, undrained
1/3 cup coarsely chopped, unsalted dry-roasted peanuts
1/3 cup chopped roasted red bell peppers
1/3 cup chopped fresh cilantro
1 cup shredded pepper Jack cheese
6 large spinach tortillas (10-inch diameter), warmed
 Cut beef steak lengthwise in half and then crosswise into 1/8-inch thick strips. Place beef and taco seasoning mix in large bowl; toss to coat beef.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining 1 teaspoon oil and beef. Return beef to skillet. Stir in chilies, peanuts, bell peppers and cilantro.
Spoon heaping 2 tablespoons cheese into center of each warmed tortilla. Top with about 3/4 cup beef mixture; fold bottom edge up over filling, fold in sides to close; secure with toothpicks. Repeat with remaining chimichangas. Spray outside of chimichangas with nonstick cooking spray.
Place chimichangas on grid over medium, ash-covered coals; grill chimichangas, uncovered 3 to 5 minutes (over medium heat on preheated gas grill, uncovered, 5 to 7 minutes) or until lightly toasted and filling is heated through.
Cook’s Tip
Chimichangas can also be baked on baking sheet in 350°F oven 15-18 minutes, or until heated through.

Beef Spaghetti Pie

1 lb. coarsely ground beef chuck
1 cloves garlic, crushed
1 T. finely minced parsley
1/2 T. ground fennel
1/2 t. crushed basil leaves
1/2 t. salt
1/8 t. ground red pepper
1 1/2 c. water
1 (6 oz.) can tomato paste
6 T. medium hot salsa sauce
6 oz. linguini or thin spaghetti
2 eggs
1/2 c. grated Parmesan cheese
1 clove garlic, crushed
1/2 t. finely minced parsley
1 small green pepper
2 T. butter
1/2 medium onion, diced
1/2 c. dairy sour cream
1/2 c, dry cottage cheese
1/2 c. shredded mozzarella cheese
1/2 small tomato, cut into wedges
Small parsley springs
Place ground beef, 1 clove garlic, 1 T. parsley, fennel, basil, salt and red pepper in Dutch oven. Cook until ground beef loses pink color; pour off drippings.
Add water, tomato paste and salsa sauce; cook slowly 2 1/2 hours or until thickened.
Prepare linguini or spaghetti according to package direction. Drain well and cool.
In large bowl, beat eggs until foamy; add parmesan cheese, 1 clove garlic, 1/2 t,. parsley and pasta.
Place pasta mixture into well-greased deep-dish pie plate, covering bottom and sides evenly to form pie “shell.”
But 4 rings from top of pepper and reserve for garnish; dice remaining green pepper. Melt butter in medium frying-pan.
Add onion and diced green pepper and saute until limp but not brown; cool. Stir sour cream and cottage cheese into sauteed vegetables; gently spoon into spaghetti shell. Spoon meat mixture into shell. Cover with foil and bake in moderate oven (375 degrees) 35 minutes. Remove foil; sprinkle mozzarella cheese evenly over tops. Continue baking 10 minutes or until cheese melts. Cool 5 to 7 minutes to allow pie to “set.” Garnish with reserved green pepper rings, tomato wedges and sprig of parsley.
Note: May also be made with lean ground beef.

Pocket Burgers

4 lbs lean ground beef
3 t. salt
1/4 t. pepper
1 med. red onion, very thinly sliced
10 oz. Longhorn Cheddar cheese, very thinly sliced
1 med. tomato, very thinly sliced
1 (10 oz.) jar milk jalapeno pepper relish
8 oz. Monterey Jack cheese, very thinly sliced
20 to 30 whole peppers of varying size and color
Combine ground beef, salt and pepper. Shape into 12 patties, approximately 5 inches in diameter and 1/2 inch thick. On 6 patties, layer ingredients in the following order; 1 slice onion, Cheddar cheese slices, 1 slice tomato, 2 teaspoons pepper relish, second layer Cheddar cheese slices. Top with remaining beef patties; press edges together securely to seal. Place pocket burgers in 10-15-inch lightly greased jelly-roll pan; bake, uncovered, in moderate oven (375 F.) 35 minutes. Spoon 2 teaspoons pepper relish on each burger; top with Monterey Jack cheese slices. Continue baking 5 minutes or until cheese melts. Top each burger with additional 2 teaspoons pepper relish. Arrange on serving platter and garnish with whole peppers. Print this post