Ingredients: 1 pound ground beef 3 ounces cream cheese 1/2 cup beef broth 1/2 cup heavy whipping cream 2 tsp soy sauce 2 tsp nutritional yeast flakes 1 teaspoon garlic powder 2 cans green beans, drained 3/4 cup cheddar cheese 3/4 cup mozzarella cheese 1/2 teaspoon salt 1/2 teaspoon pepper Instructions: Preheat oven to 350 degrees. Brown ground beef in a cast-iron skillet then drain the excess grease. Add cream cheese and stir until melted then add… Continue reading Ground Beef Casserole – Keto
Category: course-main-beef
Meatloaf – Randy’s tweaks to Gregg’s
I liked Gregg’s meatloaf but I wanted to make a recipe that would cook in one hour and have a little more kick. This is what happens when you drink a martini and start adding ingredients as you go. I’m sure Gregg did the same thing while drinking a few beers. I would like to… Continue reading Meatloaf – Randy’s tweaks to Gregg’s
Pressure Cooker Braised Short Rib Mushroom Sauce Over Pasta
Drew got this recipe from girlgonegourmet and tweaked it. Drew’s recipe can be found, here. I double-tweakeed it to create this pressure cooker recipe. The original recipe called for lots of fresh herbs and spices. I am lazy so I converted it to use dried ingredients I already had on hand. It also called for… Continue reading Pressure Cooker Braised Short Rib Mushroom Sauce Over Pasta
Braised Short Rib Mushroom Sauce Over Pasta
Drew got this recipe from girlgonegourmet and tweaked it. This is another great dutch oven recipe. Drew says he normally doubles this recipe. This recipe takes a long time to cook. It would be great to start it at lunch time on a cold winter day and have it ready by dinner. I am more… Continue reading Braised Short Rib Mushroom Sauce Over Pasta
Taco Meat – Stove top
I have several opinions about this: Meat Ingredients: Gravy INGREDIENTS (for 2 lbs of meat): Meat INSTRUCTIONS: Gravy INSTRUCTIONS:
Taco Meat – Oven
I have several opinions about this: Meat INSTRUCTIONS: Gravy Ingredients: Gravy Instructions: Finishing Instructions:
Prime Rib / Chuck Roast – Sous Vide / Oven Seared
INGREDIENTS FOR THE ROAST: INSTRUCTIONS FOR THE ROAST: INGREDIENTS FOR THE AU JUS: INSTRUCTIONS FOR THE AU JUS:
Shepherd’s Pie – Randy’s
Many of the steps are outlined in the video, below. Note, when you play the video Youtube may add cookies to your browser. NOTES: OK, full disclosure, this is not really Shepherd’s Pie. It it isn’t ground lamb and boiled potatoes. It is similar to shepherd’s pie because it is a meat stew layer topped… Continue reading Shepherd’s Pie – Randy’s
Beef Stew in the InstaPot or Pressure Cooker – Drew and Becca’s
INGREDIENTS: 1.5 pounds of beef chuck roast or stew meat cut into about 1″ cubes 2 Tbsp clarified butter (or vegetable oil) 5 cups Beef broth 2 Tablespoons Worcestershire Sauce 1 Tablespoon of balsamic vinegar 1 Medium Onion, chopped 1/2 lb of carrots (2 or 3) peeled and sliced 1/4″ thick 1 lb. of potatoes,… Continue reading Beef Stew in the InstaPot or Pressure Cooker – Drew and Becca’s
Beef and Noodles – Pressure Cooker
Note: Your total salt “budget” for this recipe is 9.5 teaspoons (see Proper Salting Techniques in the Food Triva Post). You can make your own broth from bullion or other concentrates but you need to be careful of adding too much salt to the recipe. Each quart of beef broth contains about 3320 mg of… Continue reading Beef and Noodles – Pressure Cooker