Besides a turkey, I cooke4d a 3 lb b4eef tenderloin roast on Thanksgiving. It is easy to turn the leftover bee and gravy into a stroganoff.
4 servings
Ingredients
5-6 ½-9nch slices of roasted beef tenderloin, sliced very thin
3 cups le3ftover beef gravy
2 tablespoons butter
½ a medium sweet onion, sliced
4 oz fresh sliced mushrooms
½ teaspoon dried thyme
½ cup sour cream
6-8 oz noodles
Salt and pepper
Directions
Fill a large {12-inch} skillet 3-quarters full of water. Bring to a boil, add salt and the noodles. Cook until al dente. Drain in a colendar.
In the same skillet, melt the butter over medium heat,m add the onions and mushrooms, and cook until tender, 6-8 minutes.
Lower the heat and add the beef and thyme. Stir gently until warm.
Stir the sour cream into the gravy and add to the skillet. Heat gently over low, stirring often until hot, about 5 minutes. Add the noodles and heat gently, stirring often until hot, about 5 minutes. Adjust seasoning of salt and pepper to taste.
Serve in pasta bowls.
Air Fryer and Oven cooking directions included.
Ingredients
1 pound lean ground beef, lamb, or turkey
¼ cup finely chopped onion
1/4 cup dry breadcrumbs
1 egg
2 tablespoons water
2 teaspoons minced garlic
½ teaspoon ground cumin
1 teaspoon Greek seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Slices of Red Onion and Summer squash
Lentil recipe below
If you use wooden skewers soak them in hot water for 30 minutes before using
Directions
Heat oven to 400°F.
Combine beef, onion, breadcrumbs, eggs, water, garlic, cumin, Greek seasoning, salt, and pepper in a large bowl, mixing lightly but thoroughly. Shape into 12, 2-inch meatballs.
Thread meatballs with alternating vegetables onto 4. 10-inch skewers. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven for 25-30 minutes.
Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
ALTERNATIVE COOKING METHOD
The recipe can be made in an 8-quart Air Fryer. Heat the Air Fryer to 350°F. Use skewers that fit your air-fryer. Place skewers in the Air Fryer basket sprayed with cooking spray. Bake at 350°F for 25 minutes or until an instant-read thermometer inserted into the center registers 160°F.
Creamy Lentils with Garlic, Parmesan, and Tomatoes
Ingredients
2 cups cherry tomatoes
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
Kosher salt
Ground black pepper
1 cup dried lentils
2 cups chicken broth
1/2 cup Greek yogurt
¼ cup grated parmesan cheese
¼ cup chopped fresh mint
Directions
In a medium saucepan, heat the olive oil over medium-high heat until shimmering. Add the tomatoes (whole) and garlic and season with a big pinch of kosher salt and black pepper. Stir to combine, then cover the pan until the tomatoes are softened, about 5 to 8 minutes.
Use a wooden spoon to mash the softened tomatoes. Let them cook, uncovered, until they have softened and let out a lot of juice, about 3 to 5 minutes.
Add the lentils and cover with water or broth by about 1 inch. Add a big pinch of salt and pepper and stir to combine. Let the lentils and tomatoes cook over medium heat (uncovered), stirring occasionally to prevent it from scorching at the bottom.
Before the orzo has absorbed the liquid, spoon some of the warm tomato-ey broth into a large measuring cup. Add the yogurt and whisk to combine, bringing the yogurt to room temperature.
When the lentils are tender and have absorbed most of the juice, about 10 minutes, turn the heat off. Add the warmed yogurt and stir to combine.
Stir in the cheese and fresh mint. Taste and adjust the seasoning to your liking and serve with the kabobs.
Serves 4
What makes this so easy? Simply toss all the ingredients together in a Dutch oven, place it in the oven, and forget about it for two hours, or cook it all day in your slow cooker.
Ingredients
2 tablespoons all-purpose flour
½ teaspoon salt
1/4 teaspoon black pepper
1 pound lean boneless round steak, trimmed of fat and cut into 1-inch cubes
2 cups beef broth
1 large baking potato scrubbed and cut into 1-inch pieces
1 large carrot cut into ½- inch pieces
4 ounces sliced fresh mushrooms
1 large onion, cut into eight pieces
½ teaspoon dried thyme, crushed
¼ teaspoon garlic powder
Dotevtions
Preheat oven to 350°F.
In a plastic bag with a tight-fitting seal, combine flour, salt, and pepper. Add meat and shake until well-coated. Shake off excess flour.
In an ovenproof Dutch oven, combine coated meat and remaining ingredients. Cover and bake for 2 hours or until meat is tender, stirring once or twice during the cooling time.
Ingredients
12 oz lean ground beef, formed into 2-½ inch thick burgers
Steak seasoning
Salt and pepper to taste
2 slices sweet onion, cut into ½-inch thick slices
4 slices American cheese
1 tablespoon Olive oil
2 hamburger bums. toasted
Ketchup or other burger condiments
Directions
In a 10-inch skillet with a cover, heat the oil over medium. Place the onion slices, whole, in the skillet and let brown slowly. Carefully turn the onion slices over keeping them whole and brown the second side.
Sprinkle the burgers with steak seasoning, salt and pepper.
Lower the heat a little place the burgers on top of the onion and cover the pan. Let cook for 6 minutes. Carefully turn the burgers over and with a wide spatula press down on the but\rgers to flatten, Cover the pan and cook for 4 minutes. Remove the cover each burger with 2 slices of cheese, cover the pan, and heat until the cheese starts to melt. Place on toasted buns and serve.
Air-Fryer Frozen French Fries
2 servings of fries
Preheat the air fryer to 400 degrees F. Fill the basket with fries and cook for 10-12 minutes until crispy.
I like to make a large meatloaf because the leftovers give you lots of delicious leftovers, such as a meatloaf sandwich. A second dinner can be meatloaf, mashed potatoes, brown gravy, and green beans. Lots of possibilities. I divide the meatloaf into 3 portions and freeze two. Ready for use without the cooking.
Ingredients
4 pounds of lean ground beef or turkey
1 large sweet onion finely diced
4 eggs (beaten)
2/3 cup ketchup
1 1/2 cups beef broth
3 cups Italian-flavored breadcrumbs
Potatoes
2`3 large baking potatoes cut into eighths
Directions
Preheat the oven to 350 degrees F.
Coat a large roasting pan with cooking spray. Set aside.
In a large bowl, combine the onion, breadcrumbs, eggs, ketchup, and broth. Mix until combined.
Add the ground beef. Mix well.
Form into a large oval loaf in the prepared baking dish.
Place the potatoes around the meatloaf.
Roast in the preheated oven for 2 hours or until an instant-read thermometer registers 160 degrees F.
Serve with a green vegetable, such as spinach.
NY Strip Steak With Bearnaise Sauce
Marinade
2 tablespoons of olive oil
3 tablespoons of soy sauce
1 teaspoon of Dijon mustard
2 tablespoons of red wine vinegar
½ teaspoon of brown sugar
2 tablespoons of Worcestershire sauce
½ teaspoon of whole black peppercorns or ¼ teaspoon of cracked black pepper
2 cloves of garlic, minced
2 Strip steaks, trimmed of excess fat
Let the steak stand for about 15 minutes so it comes to room temperature. Add all the ingredients to a glass dish or other non-metal container. Mix well. Add steaks and cover with plastic wrap.
Marinate in the refrigerator for 24 hours, flipping them after 12 hours. Remove the steaks from the refrigerator one hour before cooking.
Bearnaise Sauce
Ingredients
2 tablespoons white wine vinegar
2 tablespoons minced shallots
3 sprigs tarragon, leaves stripped and roughly chopped
2 egg yolks
3 tablespoons water
1 tablespoon vegetable oil
1/8 teaspoon salt
2 tablespoons butter, at room temperature
Directions
Place the white wine vinegar, minced shallot, and half the chopped tarragon in a saucepan. Heat this on a medium-low for 5 minutes, until the shallots are soft and the liquid has reduced by about half. Strain out the solids, replace the concentrated liquid back into the saucepan, and let it cool to room temperature.
Add the egg yolks, water, vegetable oil, and salt into the saucepan with the concentrated vinegar mixture, and heat over a medium-low flame while whisking vigorously. The goal here is to whisk the eggs to a fluffy, custard-like consistency, which should take around 3-5 minutes. Once you see it start to steam, be extra vigilant: if you overcook the sauce, it’ll turn into scrambled eggs. Remove the pan from the heat if needed to better control the temperature.
When the sauce thickens and reaches the desired consistency, add in the butter and the rest of the chopped tarragon, and whisk until the butter dissolves.
The sauce is best served immediately but can hold well for 30 minutes to an hour.
Cooking Directions: Air-Fryer, Grill or Broiler
Air-Fryer
Preheat the air fryer to 400ºF for 5 minutes.
Drain the steak from the marinade.
Place the New York strip steaks in the air fryer basket and cook for 5 minutes on each side or until an instant meat thermometer registers 135ºF for medium rare.
Transfer to a clean cutting board and let rest for 5-10 minutes. Slice the steak against the grain and serve with the Bearnaise Sauce, baked potatoes, and sauteed spinach.
Grilling or Broiling
| Cut | Thickness | Rare (125°) | Medium (140°) | Well (170°) |
|---|---|---|---|---|
| Flank steak | 1-1½ lbs. | 10-15 min. | 15-19 min. | |
| New York strip | 1 in.o | 8-10 min. | 10-12 min. | 12-14 min. |
| Ribeye | ¾ in. | 5-7 min. | 7-9 min. | 9-11 min. |
| Steaks:
Porterhouse, rib, ribeye sirloin, T-bone, tenderloin, top loin |
1 in.
1½ in. 2 in. |
6-7 min.
10-12 min 15-17 min. |
7-9 min.
12-15 min 17-19 min. |
9-11 min
15-19 min. 19-22 min. |
4 servings
Ingredients
1 pound flank steak or you can purchase stir-fried steak at your grocery store that is sliced and recipe ready
4 cloves garlic
One 1-inch piece of ginger
7 tablespoons ow-sodium soy sauce
1/4 cup Shaoxing wine or dry sherry
1 tablespoon brown sugar
Freshly ground black pepper
½ cup beef broth
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
1 medium white onion, cut into 1-inch pieces
1 large red bell pepper (about 8 ounces), cut into 1-inch pieces
1 large green bell pepper (about 8 ounces), cut into 1-inch pieces
1 ½ tablespoons cornstarch
2 sliced scallions
Cooked Jasmine or white rice, for serving
Directions
If using flank steak: Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
Grate 2 cloves of garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar, and several large grinds of pepper to combine. Set aside.
Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour or overnight.
When ready to cook use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange it in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar, and a couple of large grinds of pepper in a medium bowl; set aside.
Finely mince the remaining 2 cloves of garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
Heat 1 tablespoon of the peanut oil in a large skillet over high heat. When the oil starts to shimmer, add half of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Turn over and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak adding 1 1/2 teaspoons of oil per batch. Transfer to the plate.
Lower the heat to medium-high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes.
Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom until the vegetables are crisp-tender, 5 to 7 minutes.
Add the garlic and ginger and cook, stirring constantly, until softened about 1 minute.
Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions Serve immediately with a side of rice.
Beer Braised Hot Dogs and Cabbage
Ingredients
2 tablespoons butter
1 garlic clove, minced
9 oz (4-5) beef hot dogs, cut into 1-inch pieces
1 small onion, diced
Half a small head of green cabbage chopped
½ of a bottle of beer
1 tablespoon of Dijon coarse country mustard
Salt and pepper t taste
Directions
In a deep skillet, heat the butter over low heat. Add the garlic and onion. Sauté until the onion is tender, about 5 minutes. Add the hot dogs and turn the heat up to medium. Cool the hot dogs until beginning to brown on the edges. Add the cabbage, mustard, and beer. Bring the mixture to a boil, reduce the heat until the mixture is simmering. Cover the pan and cook for 15 minutes.
Leftover Boiled Potato Patties
Makes 8 patties
Ingredients
2 cups leftover boiled potatoes at room temperature
1 cup shredded cheddar cheese
¼ cup flour
2 chopped green onions
2 eggs
¾ teaspoon garlic powder
2 teaspoons freshly chopped parsley
1/4 teaspoon dried thyme
Salt and pepper to taste
Vegetable oil for frying
Sour cream for serving
Directions
Add the leftover potatoes to a large bowl and mash them.
Add the cheese, flour, green onion, eggs, garlic powder, parsley, thyme, and salt and pepper.
Stir all the ingredients together very well until everything is fully incorporated and the mixture is smooth.
Form the mixture into 8 patties about 1 inch thick.
If you have time refrigerate the potato cakes for several hours.
Heat a large non-stick skillet over medium heat and add a small amount of vegetable oil (around 1-2 teaspoons).
Cook the patties in batches (don’t overcrowd the skillet!) for about 5 minutes per side or until golden brown and completely cooked through.
Serve warm with a dollop of sour cream.
For 2
Ingredients
Taco Bowls
2 tortillas of choice*, {burrito size}10-12 inch size
Avocado cooking spray
Salt
Salad toppings
Your favorite Ranch Dressing
Shredded cheddar or Mexican blended cheese
Pickled jalapeno slices
1 avocado diced
Hot sauce, optional
Salad
2 cups shredded Romaine lettuce
4-6 ox leftover steak, diced
Half of a 15 oz can of black beans, rinsed and drained
3 scallions, diced
1 celery stalk, diced
⅓ of a cucumber, peeled, seeded, and diced
1 large tomato, diced
1 tablespoon mild taco seasoning
Directions
To make the bowls
Preheat oven to 400°F.
Spray both sides of the tortilla with cooking spray. Press the tortilla into an oven-safe round bowl. Pinch the edges of the tortilla and create folds, following the rim of your bowl.
Place bowl on baking sheet. Bake on the lower rack of the oven for 15 minutes, until the edges are browned. Allow to cool to room temperature before filling with taco salad. (It will crisp up more as it cools.)
For the salad mix
In a medium bowl, combine the steak, beans, taco seasoning, scallions, celery, cucumber, and tomato. Mix to combine. Add a;t to taste. Add hot sauce to taste, if desired.
To assemble
Place 1 cup of shredded lettuce in the bottom of each bowl. Divide the steak mixture evenly between the two bowls. Top with avocado, jalapenos, and cheese. Serve with the ranch dressing.
Peppercorn Steak
2 servings
Ingredients
2-8oz ribeye steaks, trimmed of large pieces of fat
1 tablespoon canola oil
2 tablespoons unsalted butter, divided
1 whole garlic clove, peeled
2 tablespoons cracked black peppercorns
1 tablespoon coarse sea salt
1/4 cup finely chopped shallots
2 tablespoons cognac
1/4 cup beef broth
2 tablespoons heavy cream
Directions
Combine the peppercorn and salt. Rub all over the steaks and let sit at room temperature for 30 minutes.
In a large skillet heat the you and 1 tablespoon of the butter. Add the garlic clove and stir in the melted butter. Add the steaks and turn the heat up to medium-high. Cook for 4-5 minutes on each side.
Use the finger test for doneness or a meat thermometer. For rare, remove the meat from the pan when the inside reaches 120°F, for medium rare 125-130°F. Once the steak is done to your liking remove the steaks to a platter and cover with foil.
Remove the garlic clove from the skillet and add the remaining butter and shallots. Cook for 4-5 minutes until the shallots are tender. Deglaze the pan with the cognac. Add the broth and simmer for 2-3 minutes. Add the cream and simmer for 2 minutes. Pour the sauce over the steaks and serve.
Wedge Salad
Ingredients
Salad
2 slices cooked bacon, crumbled
Ranch Dressing or Buttermilk Dressing, see below
Crumbled blue cheese to taste
1 small tomato, diced
¼ cup diced red onion
Dressing
Whisk together in a small bowl:
1/2 small shallot, finely chopped
3/4 cup sour cream
1/2 cup buttermilk,
1 tablespoon chopped fresh chives
1 tablespoon white wine vinegar Salt and pepper to taste
Stin in 1/2 cup crumbled mild blue cheese
Directions
Combine the dressing ingredients in a jar with a screw top and shake well.
Cut 1 small head of iceberg lettuce into 4 wedges; place a wedge on two individual salad plates and spoon some of the dressing over the wedges.
Top each with bacon, diced red onion, diced tomato, and more crumbled blue cheese.
Fennel Layered with Potatoes
Ingredients:
2 lb. yellow potatoes, such as Yukon Gold
1 large fennel bulb, trimmed (3/4 to 1 lb. after trimming)
1 onion, sliced
6 tablespoons extra-virgin olive oil, plus more for the baking dish
2-1/2 teaspoons kosher salt
Freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Slice the potatoes as thinly as possible – use a box grater or mandoline.
Pour 2 tablespoons of oil into a 13×9-inch baking dish. Layer half of the potatoes into the dish. Spread half of the fennel and half of the onions on top of the potatoes/ Drizzle with 2 tablespoons of oil, and ha;t of salt and pepper. Top with remaining ingredients.
Cover the baking dish with foil. Bake for 45 minutes. Remove the foil and bake for another 445 minutes. Allow resting for 10 m minutes before serving.
