Pub-style Shepherd's Pie

SERVES 2

12 oz yukon gold potatoes 3 oz carrot 2.5 oz cellery 1 yellow onion 1/4 oz thyme 2 T sour cream 1 t garlic powder 1.5 oz tomato Paste 10 oz ground beef 1 T flour 2 beef stock concentrates 1/2 cup white cheddar cheese Wash and Dry Produce Dice potatoes into 1/2" pieces. Strip Thyme leaves from stem, roughly chop leaves Trim and peel and halve arrot lengthwise; slice crosswise . into 1/4" think half-moons. finely dice celery Have, peel and finely chop onion Place potatoes in a med pot with eough salted water to cover by 2". Bring to a boil and cook til tender, 15-20 minutes. Draoin and return potatoes to pot. Mash with sour cream, 2 T butter and 1 t chopped thyme til smooth and creamy, adding splashes of water as needed. Season grenerously with salt and peper Keep covered off heat until ready to serve. while potoates cook, heat a drizzle of oil in an oven proof pan over medium-high heat. Add carrots; season with salt and pepper. Cook stirring unti lslightly softened, 203 minutes Add celery, onion and a large drizzle of oil. Season with saltand pepper. Cook, sitrrring until veggies are just tender, 57 minutes Stir in garlic powder and 2 t chopped thyme; cook until fragrant...30 seconds. Cook Feef. Add beef to pan with veggies. Season with sale and pepper. Cook, breaking up meat into pieces, until browned and cooked through 4-6 minutes. Add otmato paste and flour; cook, stirring til thoroughy combined 1 minute. Gradually pour 1/2 cup water into pan with beef mixture. Stir in stock concentrates and bring to a boil. Cook until mixture is very thck. 1-2 minutes. Turn off heat. Taste and season with salt and pepper. Top beef filling wiyth mashed potatoes in an even layer, leaving a 1" border around edge of pan. Evenly sprinkle with cheddar. Broil until browned 3-4 minutes. WARCH CAREFULLY TO AVOID BURNING Serve directly from pan

the Magical Three Packet roasts

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• 3–4 lb. chuck roast
• 1 large yellow onion, cut into wedges
• 1 packet Italian-style dressing mix
• 1 packet ranch dressing mix
• 1 packet brown gravy mix
• 2 cups water
• Salt and pepper to taste

INSTRUCTIONS

1. Season the meat with salt and pepper on both sides and pat it in.
2. [Optional step] Over medium-high heat, sear the meat on all sides in some oil until browned.
3. Transfer to a 6 qt. slow cooker and add in the onion wedges.
4. Stir the packet contents into the water until completely dissolved. Pour the gravy over the meat.
5. Cover and cook on low for 8 hours or high for 4 hours.
6. Dish and serve hot.
7. Enjoy!
8. PERFECT WITH MASHED POTATOES  You can shred the beef so slice it.

Three packets – For this recipe, I used a 0.7 oz. packet of Good Seasons Italian salad dressing and recipe mix, a 1 oz. packet of Hidden Valley seasoning and dry mix and a 0.87 oz. packet of McCormick brown gravy mix.

Season generously – Pat the beef dry with paper towels beforehand. Season your pot roast thoroughly on both sides with salt and pepper, making sure to pat the seasonings in so they adhere. I like using coarse sea salt because it’s more forgiving than your average table salt and you can be as generous as you like with it.

Sear the meat – Searing the meat before putting it in the slow cooker is one of the best ways you can get a juicy, flavorful pot roast. This step is optional but is highly recommended! Sear the roast for about 5 minutes per side until nicely browned.

Slow cooker – For big roasts like these, you need at least a 6 qt. slow cooker to fit everything. I particularly like this brand because I can sear my roasts in the insert itself and skip washing another pot.

Gravy – You can cook it down the gravy over the stovetop or by using a cornstarch slurry. This is my preferred method of thickening things and I always have some cornstarch handy specifically for thickening soups, stews, gravy, or sauces. It’s the most efficient and easiest way to thicken things.

GARLIC BUTTER STEAK AND POTATOES SKILLET – A Satisfying One-Pan Dish

 https://recipess.website/garlic-butter-steak-and-potatoes-skillet-a-satisfying-one-pan-dish/?fbclid=IwAR2ilZIXfx0PzJsFDpUzk_c9dxVkFYbgwwUJeMRUphrmFzt7Zops4twzrEc

If mom sent this recipe to you to try, you will want to make it this week!  So quick, easy, flavorful...and perfect for gluten and non dairy diners at your table!  I'm saving this for a dinner with my neighbors.  Yesterday, I cut up red potatoes...and it was the bomb diggity! haha Thanks, Mom!

INGREDIENTS LIST:

For the Steak and Potatoes:

1.5 Lbs.Of sirloin steak, thinly sliced.

1 pound baby potatoes, halved.

2 Tbsp.Of olive oil.

Salt and freshly ground black pepper, to taste.

1 Tsp.Of paprika.

1 Tsp.Of dried thyme.

1 Tsp.Of dried rosemary.

4 cloves garlic, minced.

1/4 Cup.Of fresh parsley, chopped (for garnish).

For the Garlic Butter Sauce:

4 Tbsp.Of unsalted butter.

4 cloves garlic, minced.

1 Tbsp.Of soy sauce (for added flavor).

1 Tbsp.Of Worcestershire sauce.

1/2 Cup.Of beef broth.

INSTRUCTIONS:

1. Preparation:

Set the temp in your oven to 400°F (200°C). Place a large ovenproof skillet or cast-iron skillet on the stovetop over medium-high heat.

2. Season the Steak and Potatoes:

In a large mixing bowl, combine the thinly sliced sirloin steak and halved baby potatoes. Drizzle with olive oil and season generously with salt, freshly ground black pepper, paprika, dried thyme, dried rosemary, and minced garlic. Toss to coat the steak and potatoes evenly with the seasonings.

3. Sear the Steak and Potatoes:

Place the seasoned steak and potatoes in the preheated skillet. Allow them to cook without stirring for a few minutes until the steak gets a nice sear on one side. Then, flip the steak slices and continue cooking for an additional 2-3 minutes until they are browned on both sides.

4. Make the Garlic Butter Sauce:

In the same skillet, push the steak and potatoes to the sides to create space in the center. Melt the unsalted butter in the center and add minced garlic. Sauté the garlic briefly until it becomes fragrant. Then, stir in the soy sauce and Worcestershire sauce.

5. Add Beef Broth:

Pour in the beef broth, stirring well to combine all the flavors. Let the mixture simmer for a few minutes until it thickens slightly, creating a rich and savory sauce.

6. Roast in the Oven:

Transfer the skillet to the preheated oven and roast for about 15-20 minutes, or until the potatoes are tender and the steak reaches your preferred level of doneness.

7. Garnish and Serve:

Remove the Garlic Butter Steak and potato skillet from the oven. Garnish with chopped fresh parsley for a burst of color and freshness.

8. Serve Warm:

Serve this delicious one-pan meal directly from the skillet, allowing everyone to enjoy the savory steak, tender potatoes, and flavorful garlic butter sauce.

Salisbury steak meatballs

 These were amazing.  Made them last night however i am not good at making meatballs and keeping them round.  Yesterday's issue I think was that they were too wet...I needed more Panko.  But they were wonderful, especially over mashed potatoes.

from JoCooks

Coated in a rich brown gravy with little bits of onion and then topped with fresh chopped parsley, these delicious Salisbury Steak Meatballs are the ultimate classic comfort food. It’s a super easy 2-step recipe that your whole family will love!

For Meatballs

• ▢ 1½ pound ground beef (lean)
• ▢ ½ cup breadcrumbs (I used Panko)
• ▢ 1 egg
• ▢ ¼ cup ketchup
• ▢ ¼ cup mustard (coarse grain )
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 teaspoon seasoning salt
• ▢ ½ teaspoon pepper
• ▢ 1 teaspoon onion powder
• ▢ 2 tablespoons olive oil (for frying)

For Gravy

• ▢ 2 tablespoons butter (unsalted)
• ▢ 1 large onion (chopped)
• ▢ 2 tablespoons all-purpose flour (or cornstarch)
• ▢ 1 cup beef broth (or chicken broth, low sodium or no sodium added)
• ▢ 1 tablespoon Worcestershire sauce
• ▢ ½ teaspoon seasoning salt
• ▢ 1 tablespoon ketchup
• ▢ 1 tablespoon fresh parsley (chopped, for garnish)

Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well, use your hands. 

Shape into 1 inch meatballs. You should get about 30 meatballs

Add the olive oil to a large skillet and heat over medium to 

high heat. Add meatballs and cook. If you're using a 

large skillet all meatballs should fit in one batch 

otherwise, you might have to fry them in a couple 

batches. Cook the meatballs on all sides, add more

 oil if needed. Remove meatballs from skillet and set aside.

OR

Oven

Besides frying or air frying, you could also bake the meatballs. I bake meatballs all the time and they turn out great. To bake them, coat a baking sheet with cooking spray, or use a baking rack. Bake at 375°F for 30 minutes until golden brown.

continue

To the same skillet add butter and melt. Add onion and cook until onion is soft and translucent. 

Sprinkle the flour over the onion and stir. Cook for about

 1 minute to remove the raw flour taste. (If using 

cornstarch make a slurry with equal amounts water

 and cornstarch) Add broth and remaining gravy 

ingredients to skillet, and cook for about 3 to 5 minutes, 

sauce should thicken. If the sauce is too thick add a 

bit more beef broth. Taste for seasoning and adjust 

as necessary.

When the gravy is done add the meatballs back to 

the skillet and toss them around so they're covered in

the gravy. Garnish with parsley.

Pam Barlow's Sloppy Joes

 I always tell my bestie that I want to grow up and be just like her.  Today's request was for her Sloppy Joes.  She said there was no recipe but it was perfect. So make according to the number of servings you need.

Ground Beef 

Onions, chopped finely

Bell peppers, diced

Cook together with Salt and Pepper.  Add BBQ Sauce ( I used Montgomery Inn BBQ) and Catsup.  Heat through.      Delicious

Pam Barlows Reubens

 For several years we have spent St. Patrick's Day with Pam and Ken Barlow who prepared our whole dinner:  Corned Beef Reuben, Jello Jigglers in green, Shearers Chips, Pickles, Green Koolaid.  2020 was the last day we were together because COVID shut down the world and our times together.  We hope for another St. Paddy's Day celebration in 2022, if we live that long.  But for this year, 2021, we will be celebrating separately.

Corned Beef with the packet of seasoning...place in a pan of water.  Simmer SLOWLY..flip a few times until the beef is fork tender

Remove beef  to a sheet and place a plate, or a pan or a meat press on top til it cools totally

Refrigerate and when ready trim off the fat.  Slice against the grain so it remains tender.

Heat saurkraut and totally drain.

Layer Rye Bread, corned beef, saurkraut, Swiss Cheese.  Butter the outside of the bread and grill.  If not fully warmed, place in the microwave for a short time til cheese becomes soft.  Serve with Thousand Island Dressing and all the sides.

Michael Symon's Bacon Cheddar Smash Burger

Bacon Cheddar Smash Burger

Yield: 4 servings

Ingredients:
4 tablespoons mayonnaise
4 tablespoons hot or Dijon mustard
2 tablespoons barbecue sauce
Kosher salt
Freshly ground black pepper
1 ½ pounds 80/20 lean ground beef
8 strips of bacon, diced
4 thick slices of cheddar cheese
4 potato rolls, to serve
1 small red onion, thinly sliced
Pickle slices, for serving

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Directions:
Set up your grill with a hot and cool side by only building the coals on one side. If using a gas grill, only turn on one side. Set a cast-iron pan over the hot side to heat up.

In a mixing bowl, stir together the mayonnaise, mustard and barbecue sauce. Refrigerate until ready to use.

(NOT SEE ON TV:  Divide the ground beef into 4 patties. Fold each slice of cheese into quarters. Place 4 quarters of cheese onto the beef, covering the surface and pressing the cheese down into the meat.

Layer about 2 slices’ worth of the chopped bacon, covering the surface of each burger. Mold and shape the layered burger, keeping it all together then flip so the meat side is up.)

Spray the inside of a 1 cup measuring cup with cooking spray. Add in the meat, followed by pressing the quarter slices of cheese into the middle of the patty that is inside the measuring cup.
Add Cheese bits and bacon to the top of the burger again inside the measuring cup, pressing it down before unmolding. Repeat until you have 4 burgers.

Season the burger with salt and pepper, then place the burgers bacon-side down into the hot pan. Immediately smash down and place a press on top. Cook for 4-5 minutes, until the bacon is crispy. Spread the top of the burger with some of the mayo sauce before flipping. This will give you a crispy golden crust. Continue to cook for another 4-5 minutes, until the desired doneness.

Spread the top and bottom of the bun with the sauce. Add some thinly sliced red onion and pickles to the bottom half of the bun, on top of the sauce. Add a burger and place the top bun on. Serve.