Beef Recipes
Stuffed Portobello Mushroom Cap
A different kind of hamburger bun. Tastes great and a change from a normal burger.
Ingredients
8 large Portobello Mushrooms stems removed1 pound Grass-Fed Ground Beef 90/101 pound Omega-3 Ground Pork Chorizo1 Tbsp. macadamia nut oil½ white onion diced4 slices Omega-3 bacon chopped1 Omega-3 egg2 cloves garlic minced¼ cup fresh chopped cilantro½ tsp salt to taste½ tsp pepper to taste½ tsp garlic powder½ tsp onion powder½ tsp chili powder
Preparation
Preheat oven 375 degrees F
1. Scrape gills out of the mushrooms. Clean with paper towel. Brush oil over top and bottom of mushroom. Add easonings with salt and pepper. Pan Beef Fajitas
Here’s an easy fajita meal in one pan wrapped up in lettuce. It will be a hit for you and your family.
2 bell peppers (red, yellow, green or orange) sliced half-moon slices1 medium onion sliced half-moon slices1 Tbsp. macadamia nut oil1½ tsp salt divided1 tsp chili powder divided¾ tsp garlic powder¾ tsp black pepper divided½ tsp ground cumin divided1 (1½ pound) grass-fed flank steak2 medium limesGreen long leaf lettuceAvocado slicesGreek yogurtSalsa
Pre heat oven to 450 degrees. Line pan with a sheet of foil.
In large mixing bowl combine: bell peppers, onions, two tsp oil, ¾ tsp slt, ½ tsp chili powder, garlic powder, ¼ tsp pepper, and ¼ tsp cumin. Stuffed Peppers with Cauliflower Rice and Sausage
Omit the rice and add in cauliflower rice. That way you can have a great, healthy, low-carb meal. This dish will surprise all who eat it by how good a known recipe tastes without rice.6 tri-color bell peppers1 head of cauliflower2 pounds of Italian sausage (or ground beef, or uncooked bratwurst without the skin)2 cups Mexican style shredded cheese (Sharp Cheddar, Colby, and Monterey Jack)1 12 oz can tomato sauce1 onion diced 1 Tbsp. garlic powder½ Tbsp. T-Coons The StuffSalt and pepper to taste1. Pre-heat oven 350°2. Cut cauliflower florets and put in a blender. Pulse till caulflower resembles rice. Salsbury Steaks
I’ve always seen Salsbury steak in the grocery store frozen food section. I told myself I can make this healthy for me. So here it is. My friends loved it and wanted more. Enjoy!!!!
Steaks:1 pound ground beef2 large eggs, beaten2 tsp ketchup1 tsp Dijon mustard1/2 tsp dried oregano1 tsp. salt1 tablespoon olive oil
Gravy:2 Tbsp. unsalted butter2 Tbsp. flour (thickener agent)1 ½ cups beef stock1 Tbsp. ketchup1 tsp worcestershire sauce½ tsp onion powder½ Tbsp. T-Coons The Stuff1 tsp garlic powder6 ounces sliced mushroomsSalt and pepper to taste
Instructions:1. In a large bowl combine al ingredients under steaks except olive oil2. Bratwurst, Peppers and Sweet Potato Bake
I wanted a one-pan meal that included vegetables and sausages. So I put this together and all my friends were amazed how good and easy it was. And, there’s only one baking dish to clean!
1 large sweet potato ½ head of cabbage or broccoli2 large bell peppers (any color)1 medium onion cut 8 cloves garlic minced½ Tbsp. garlic powderSalt and pepper to taste1 tsp dried rosemary2 to 4 Tbsp. olive oil1.5 pounds uncooked bratwurst, knackwurst, or Italian sausage
Pre-heat oven to 400 degrees
1. Peel sweet potato and cut into 1 inch pieces2. Cut bell peppers into 1 inch pieces3. Cut onion into inch pieces4. Spaghetti and Meatballs with a Great Twist
I used to love spaghetti and meatballs but then I changed my eating habits. Pasta was no longer part of my diet. I then learned about zucchini spaghetti or spaghetti squash. That put one of my favorite meals back in action.
Meatballs: 2 lbs Grass-Fed 90/10 Ground Beef 3 eggs 1 cup milk 2 Tbsp. grated Parmesan cheese 1 tsp garlic powder 1 tsp onion powder 1 tsp kosher salt ½ tsp black pepper
1. Preheat oven to 450 degrees F.2. Line two rimmed baking sheets with foil and set aside.3. Place all ingredients into a large bowl and gently mix ogether with your hands, careful not to over mix. Stuffed Cheese Meatloaf
This is a perfect easy meal to serve a family of four or cut in half for two. The meal surprised my friends on the flavor and cheesy treat in the middle.2 pounds grass-fed ground beef1 large onion diced into small pieces4 pieces of bread toasted to soak the excess juices (discard when served)3 eggs large1 tablespoon T-Coons The Stuff1 tablespoon pepper1/2 tablespoon seasoning salt1 tablespoon paprika1/4 cup ketchup1/8 cup Worcestershire sauceParmesan cheese4 slices of pepper jack cheese (if you want it cheesier add 3 slices per dish)4 24-ounce CorningWare round dishes1. Mix together in lare bowl all ingredients except Parmesan cheese and pepper jack cheese and bread. Primal "Liver" and Onions
Ingredients:
2 lb. primal ground beef or buffalo
2 onions, sliced
Grass-fed lard or other healthy cooking fat (about 1/4 cup)
Instructions:
Heat lard in large cast iron skillet (or other skillet that does not have a non-stick surface) using only medium heat. When onions are about cooked, add ground primal mix to the skillet and cook together until the meat is just beginning to turn brown, turning as needed. Season with The Stuff! and enjoy the old-fashioned taste of liver and onions.
One Kale of a Burger!
This was a winner and one way we plan to enjoy "gourmet" burgers in the future!
Grilled Kale Burgers
Ingredients:
1 pound 78% lean ground beef
1 c. fresh kale, chopped into small pieces
1/3 c. feta cheese, crumbled
1 tsp. TCoons "The Stuff!"
Instructions:
Divide ground beef into three sections and roll each into a large circle
In separate bowl, combine kale, cheese and The Stuff!. Place 1/3 of kale mixture on one of the ground beef patties and roll the ground beef around the mixture so that the ground bee completely seals the mixture. Naked Steak
Grass-fed steaks taste delicious without any marinade or spices added before or even after they are grilled.
Ingredients:
Boneless beef sirloin steak, thawed to room temperature
Instructions:
Set grill on lowest settings. The object is to warm up the steak. Do not sear. Depending on the grill, it may only take five minutes per side to warm up a steak to an internal temperature of 120 degrees. If the exterior of a steak reaches 160 degrees it is sterile inside and out. Grass-fed steaks cooked more than this will be dry and tough. When finished, grill marks should be at a minimum. Le the steak sit for a three minutes or so to re-mobilize the juices. Cooking
"LOW and SLOW"
is the
Slanker Grass-Fed Meat motto!
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