My Camper Kitchen

Posts Tagged ‘Beef’

Photo and Recipe by Carolyn Davidson Hicks

“Left Overs” Soup! Anything in your fridge and freezer! We cleaned ours out and came up with 2 slices of meatloaf, 1 chicken thigh, 1 serving of grilled pork tenderloin! Used the last batch of Kale we had, 1 can of stewed tomatoes, 1 serving of mixed mushrooms, 1 cup of chopped onions, celery, bell pepper blend and some chicken broth for an awesome “Left Overs” Soup!

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:

3 lbs stew meat

2 cups  beef broth

1 lb of pearl onions (bag of frozen pearls thawed)

3 cups Burgundy Wine

3 or 4 large carrots sliced

1 lb sliced button mushrooms

2 cloves of garlic minced

1 tablespoon of tomato  paste

1 tablespoon of flour or Arrow root blended in warm water for a thickener

1 sprig Thyme

1 Bay leaf

Salt and pepper to taste

Directions:

Brown stew meat and deglaze pan with Burgundy. Add all ingredients and cook for 3 or 4 hours on low heat. 6 if in a Crock Pot. You may need to cook longer as you do want the stew meat to be tender.  You will want the stew to cook down or you can add thickener the last few minutes if needed!

Serve over rice,  mashed potatoes or your favorite pasta. Garnish with Chives or  Roughly chopped Parsley!

Photo and recipe by Carolyn Davidson Hicks!

Ingredients for steak roll ups:
8 slices bacon (fried and crumbled)
1/4 cup Course Ground Dijon mustard
8 slices beef top round steak (1/4″ thick)
salt and pepper to taste
1 small onion very finely chopped
1 green or red bell pepper very finely chopped
1 cup beef broth
2 tablespoons tomato paste

Sauce:
1/3 cup flour
1/2 cup water or broth (your choice)
2 tablespoons of bacon fat
1/4 cup chopped mushrooms

Garnish:
Chopped fresh parsley for garnish

Directions
Fry the bacon, place on paper towel to drain, crumble. In the bacon drippings, cook the onion and bell peppers until tender (about 5 minutes). Remove onions and bell pepper from the pan with a slotted spoon.

Lightly spread the mustard on each slice of steak and sprinkle with salt and pepper. Place some bacon crumbs, bell peppers and onions on the steak. Evenly distribute on each slice. Roll up and secure with toothpicks.

Place  all rolls up in a casserole dish and bake in a preheated oven at 350 degrees until the roll ups are no longer pink, about 15 minutes.  Then mix beef broth and tomato paste until well blended. Pour over the steaks and finish baking until it is done. About 120 internal temperature.  Remove from oven and keep warm.

Brown flour in a sauce pan using bacon fat, add water or broth  and stir until smooth, add mushrooms and bring to a boil, stirring constantly until thickened and bubbly. Remove from heat.

Remove the toothpicks from the steak and poor gravy sauce over roll ups.

Sprinkle with parsley or chives and serve with Saurkraut and potatoes. We like to use a little bacon fat in our saurkraut for added flavor!

Photo and recipe found at http://12tomatoes.com/2014/01/slow-cooker-recipe-beef-bourguignon.html

Ingredients
6 slices thick cut bacon diced
3 lbs lean stew beef cut into 2″ cubes
2 yellow onions, sliced
3 medium carrots, diced
salt and pepper
2 tablespoons flour
3 cups red wine
3 cups beef stock
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon thyme
1 bay leaf, crumbled
20 pearl onions peeled/skinned (or use thawed frozen ones)
An herb bouquet of (4 parsley sprigs, one pay leaf, and one quarter teaspoon thyme all tied in cheesecloth)
1lb fresh white button mushrooms sliced

Directions
Warm up a skillet, then add the bacon. Cook until the fat has rendered and the bacon is nice and crispy. Remove the pan from the heat, and transfer the bacon to a plate lined with paper towels. Pour off all but a tablespoon of bacon fat from the pan, reserving the rest of the grease for cooking.
Return the pan to medium-high heat. Pat the beef dry and sprinkle with flour, salt, and pepper. Just before the bacon fat is smoking, add a single layer of beef cubes. Sear the meat in batches, flipping the pieces after 1 to 3 minutes.
After each batch, transfer the seared beef to the slow cooker. Deglaze the pan with 1/4 cup of wine, using a spatula or wooden spoon to scrape off any browned bits from the bottom of the pan while the wine simmers. Pour the wine over the seared meat once the pan is cleaned.
Add 1 more tablespoon of leftover bacon grease to the pan and repeat the searing of the meat and deglazing of the pan until all the meat is seared.
Add one more tablespoon of the bacon grease to the pan and cook the yellow onions with 1/4 teaspoon of salt until soft and browned (6 to 8 minutes). Add the carrots and cook until softened. Add the garlic and tomato paste and cook until fragrant. Transfer the vegetable mixture to the slow cooker.
Wipe the pan clean and warm one more tablespoon of bacon grease (or vegetable oil) over medium heat. Cook the mushrooms with 1/4 teaspoon salt until they release all their liquid and the liquid has evaporated. The mushrooms should end up a nice golden brown (about 8 to 10 minutes). Transfer the mushrooms to a clean bowl and set aside.
Stir together the mixture in the slow cooker with an additional 1 teaspoon salt, the thyme, and the crumbled bay leaf. Add the herb bouquet to the mixture and pour in the beef stock over the mixture. Cover the slow cooker and cook on low for 6 to 8 hours.
Just before serving, stir in the reserved bacon, onion, and mushrooms, then cover and cook for another 10 minutes. Remove the herb bouquet the serve.

Recipe and Photo By Carolyn Davidson Hicks!

Ingredients: serves  up to 8
1 lb. of shredded Kale
2 qts chicken or vegetable broth (you may need to add a pint of water as the greens cook) if you want plenty of  “Pot Likker”!
1/2 cup chicken pulled in to pieces (from leftovers) add this in last so it does not overcook and shred
1/2  cup pork pulled in to pieces (from leftovers)
1/2 cup of diced beef (from leftovers)
1/2 stick of Butter
Dash of Balsamic Vinegar, add more to taste (optional)
2 tablespoons of bacon fat for flavor
1 tablespoon crushed garlic
1 tablespoon red pepper flakes

Directions:
Pour broth or stock in large pot. Once it reaches a boil, beef and pork. Add Kale and bacon fat, cook until Kale is tender about 15 minutes. When done, add chicken pieces, and cook for about 5 minutes.

You an put a dash of Balsamic vinegar on top, and butter to tasted! Serve with Honey Butter Cornbread and chopped Scallions!

Note: The liquid in the bottom of a pot of cooked greens is called the “pot likker”—don’t let it go to waste! Soak it up with a hunk of cornbread, as it’s done in the South for true southern style greens!

Photo and Recipe from non-other than Diva Q!

2 beef tri-tip (2-3 lbs each)

Marinade

¼ cup apple cider vinegar

½ cup canola oil

2 tablespoons minced garlic

1 tablespoon coarsely ground black pepper

1 tablespoon kosher salt

1 tablespoon smoked paprika

2 teaspoons granulated onion

2 teaspoons dried parsley

2 teaspoons dried chives

1 teaspoon ground chipotle powder

1 teaspoon mild chili powder

Assemble all of the marinade ingredients into a small food processor or mortar and pestle. Pulse or grind until fully mixed. Place your tri-tips in a ziploc bag and cover with marinade. Remove as much air as possible from bag and place in the fridge for a minimum of 4 hours or overnight.

Preheat grill to medium high heat.  (I set my Traeger  to 275F)

Smoke until the internal temperature is 130F  (on a pellet grill this can be anywhere from 1 – 1.5 hours)

Remove from grill and rest tented with foil for 10 minutes.

Slice the beef thinly across the grain and serve with residual juices.

Photo and Recipe from non-other than Diva Q!