10500 State Route 108 * Ellicott City * Maryland * 21042
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Super Easy Crock Pot Beef Roast
Cook Time: 8 hours in Crock Pot
3 lb Frozen Grass fed beef chuck or arm roast
Directions: If you are organized and pre-plan your meals . . . you could thaw your grass fed beef roast, tenderize it and sear it on both sides with some butter or olive oil in the pan before throwing it in a crock pot.
Baked Round Steak
2 lb round steak 1 inch thick
¼ t sugar
½ clove of garlic
1 green pepper, cut in rings
Salt and pepper
¼ cup flour
3 T vegetable oil
1 ½ cup water
16 oz can tomato paste
1/2 t thyme
1 small bay leaf
1 large onion, sliced
Directions: Cut steak into serving pieces. Rub with garlic, sprinkle with salt and pepper. Pound flour into steak. Heat oil in large skillet, brown steak on both sides. Remove meat and place in casserole. Pour off fat from skillet. Mix tomato paste, water and seasonings. Heat in same skillet. Arrange onion and green pepper over meat in casserole. Pour tomato mixture over all. Cover tightly with lid or aluminum foil.
Slow Cooker Beef
For the Chili:
In a skillet over medium-low
heat, brown the ground beef in olive oil/or butter. Combine the meat
and remaining chili ingredients in the slow cooker, and cook on high
for 4 to 5 hours or on low for to 10 hours, until the beans are
tender. Depending on how your cooker works, you may need to add an
extra ½ cup of water during the cooking time to prevent the chili
from drying out.
Serve the chili topped with shredded cheese and a generous dollop of sour cream.
Top Sirloin Salad
Prep & Cook: 1 hr Servings: 4
1 top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)
Bottled steak marinade
1 T oil or butter
1 package washed and ready spinach or 8 cups spinach
Cashews, strawberries, grapes, sliced mushrooms
1/2 cup oil
1/3 cup cashews
1/4 cup warm water
2 cloves garlic
3 T honey
1 ½ t dill
1 T lemon juice
¾ t soy sauce
2 t white vinegar
Combine dressing ingredients in blender until smooth. Chill. Spoon chilled dressing over salads. Leftover dressing keeps in frig up to 2 weeks.
Directions: Tenderize meat by pounding, then marinade in refrigerator for 1-2 hours. Heat oil or butter in frying pan, cook room temperature steak several minutes on each side, until desired doneness. Slice crossways to make thin slices. Place spinach on plate first, then other ingredients, Top with meat.
Gourmet Mushroom Onion Burger
2lbs lean grass fed ground beef
1/4 lb fresh mushrooms (chopped fine)
1/2 lrg onion (chopped fine)
1 T Worcestershire sauce
1/2 T fresh minced garlic
1 T garlic oil
1/2 t fresh ground black pepper
Directions: Combine all ingredients. Form into hamburger patties.
Cooking the perfect BURGER: The ideal patty is 6 oz shaped into a 4 1/2 inch circle, 3/4 inch thick on the edges and 1/2 inch thick in the center. These patties will cook evenly and not end up puffy and round. Burgers should be grilled or fried over medium-high heat for a nice crusty exterior and a juicy interior. You can tell if your grill is hot enough if you can hold your hand 5 inches above the grill rack for 3-5 seconds, but no longer. Leave the grill uncovered while cooking burgers. Don't cook too long. For a medium burger- 2 1/2 minutes on the first side and 3 minutes after flipping. Don't press with your spatula- you'll squeeze out the juices.
15 minutes Serves 8
Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.