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*~ 30 minute Beef meals ~*

Posted by on Jul. 5, 2011 at 5:49 PM
  • 39 Replies
2 moms liked this

Hungarian Beef and Noodles

30-minute-meals-hungarian-beef-noodles

Ingredients:

1 pound lean ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
1 garlic clove, minced
1 Tablespoon paprika
1 teaspoon dried thyme
3½ cups beef broth
4 cups medium egg noodles
1 (10 ounce) package frozen peas and carrots
¼ cup sour cream


Directions:

1. In a large nonstick skillet, brown the beef over medium-high heat, breaking up any large chunks of a spoon.

2. Stir in the onion, bell pepper, and garlic. Cook, stirring often, for 5 minutes.

3. Stir in the paprika and thyme.

4. Add the broth, and noodles, and peas and carrots. Bring to a boil over medium-high heat.

5. Reduce the heat to low, cover, and simmer for 8 to 10 minutes, stirring occasionally, until noodles are tender.

6. Stir the sour cream into the noodle mixture and simmer, uncovered, for 2 minutes. Makes 4 servings.

 

by on Jul. 5, 2011 at 5:49 PM
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dntbgmeb4cofe
by on Jul. 5, 2011 at 5:49 PM

Skillet Garlic Meatball Dinner

30-minute-meals-skillet-garlic-meatballs

Ingredients:

1 pound lean ground beef
1 large egg
¼ cup seasoned dry bread crumbs
3 Tablespoons grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon black pepper
1 (10 ounce) package frozen cut green beans, thawed
1 (15 ounce) can small white potatoes, drained and quartered
1 (14½ ounce) can stewed tomatoes
4 garlic cloves, minced


Directions:

1. In a medium bowl mix the beef, egg, bread crumbs, cheese, salt, and pepper.

2. Form the mixture into 16 meatballs.

3. In a large, deep nonstick skillet, brown the meatballs over medium-high heat, turning occasionally, for 3 minutes.

4. Add the green beans, potatoes, tomatoes, and garlic.

5. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for 8 minutes, stirring occasionally until the green beans are tender and the meatballs are cooked through. Serves 4.

 

dntbgmeb4cofe
by on Jul. 5, 2011 at 5:50 PM

Country Bean Casserole

Country Bean Casserole Recipe

Ingredients:

½ pound ground beef
½ pound bacon, chopped
1 cup onion, chopped
16 ounce can pork and beans
15½ ounce can lima beans, drained
16 ounce can kidney beans, drained
½ cup ketchup
½ cup brown sugar, packed
1 teaspoon salt
1 Tablespoon mustard
2 teaspoons vinegar


Directions:

1. Brown ground beef, bacon and onion in a large skillet over medium to medium-high heat.

2. Add remaining ingredients, stir well then pour into an ungreased 2½ quart baking dish.

3. Bake, covered, at 350 degrees F for 40 to 45 minutes or until bubbly. Makes 8 servings.

 

dntbgmeb4cofe
by on Jul. 5, 2011 at 5:50 PM

Salisbury Steak Recipe with Buttered Egg Noodles

30-minute-meals-salisbury-steak-noodles

Ingredients:

¼ pound mushrooms
2 stalks celery
1 medium onion
2 cloves garlic
1 pound lean ground beef
2/3 cup fine plain bread crumbs
½ teaspoon salt
¼ teaspoon pepper
2 Tablespoons butter
1 cup beef broth
2 Tablespoons tomato paste
Hot cooked egg noodles with butter


Directions:

1. Preheat the broiler. Line a broiler pan with foil. Cook egg noodles according to package directions.

2. Coarsely chop the mushrooms, celery, onion, and garlic.

3. Combine half the chopped vegetables with the ground beef, 1/3 cup of the breadcrumbs, the salt and pepper.

4. Form the mixture into patties, a scant ½ inch thick.

5. Place the patties on the broiler pan and broil 4 inches from heat for 5 minutes. Turn over and broil for 7 minutes longer, or until browned on top.

6. While patties are cooking, melt the butter in a medium skillet over medium-high heat until hot.

7. Add the reserved chopped vegetables to the skillet and sauté until the onion is slightly softened, about 2 minutes.

8. Stir in the beef broth, tomato paste and remaining 1/3 cup breadcrumbs.

9. Bring the mixture to a boil, reduce the heat to medium-low and cover and simmer for about 5 minutes.

10. Spoon sauce over Salisbury steaks before serving. Serve steaks with buttered egg noodles. Makes 4 servings.

 

dntbgmeb4cofe
by on Jul. 5, 2011 at 5:51 PM

Beef and Mushroom Stir-Fry

30-minute-meals-beef-and-mushroom-stir-fry

Ingredients:

¾ pound flank steak
2 Tablespoons soy sauce
1 Tablespoon cornstarch
4 large carrots
½ pound small mushrooms
1 bunch scallions (about 6)
1/3 cup beef broth
3 drops hot pepper sauce
¼ teaspoon black pepper
2 Tablespoons vegetable oil
2 cloves garlic, minced
3 quarter-size slices (¼ inch thick) fresh ginger, unpeeled
3 Tablespoons chopped cilantro (optional)


Directions:

1. Cut the steak into 2 inch wide strips. Then cut each strip across the grain into ¼ inch thick slices.

2. In a medium bowl, combine the steak with 1 Tablespoon of the soy sauce and the cornstarch. Stir to coat steak and set aside.

3. Cut the carrots on the diagonal into ¼ inch thick slices. Cut the scallions into 2-inch lengths.

4. In a small bowl, combine the broth, remaining 1 Tablespoon soy sauce, hot pepper sauce and black pepper.

5. In a large skillet or wok, warm 1 Tablespoon of the oil over medium-high heat until hot but not smoking.

6. Add scallions, garlic, and ginger. Stir fry for few seconds.

7. Add the carrots and mushrooms and stir-fry until the carrots are crisp-tender, 3 to 5 minutes.

8. Remove the vegetables to a plate and cover loosely keep warm.

9. Add the remaining 1 Tablespoon oil to the skillet and warm over medium-high heat.

10. Add the steak and the marinade in stir fry until steak is browned, but still slightly pink in the center, 2 to 3 minutes.

11. Return the vegetables to skillet. Stir the broth mixture, add it to the skillet and bring the liquid to a boil.

12. Cook, stirring constantly, until vegetables are tender and the beef is cooked through, 2 to 3 minutes longer. Stir in the cilantro, if using, and serve hot. Makes 4 servings.

 

dntbgmeb4cofe
by on Jul. 5, 2011 at 5:51 PM

Quick and Easy Italian Pepper Steak

Quick and Easy Pepper-Steak Recipe

Ingredients:

1 (9 ounce) package refrigerated fettuccine
12 ounces beef top sirloin steak, trimmed and cut into thin bite-size strips
¼ teaspoon crushed red pepper
2 Tablespoons olive oil
1 (16 ounce) package frozen pepper and onion stir-fry vegetables, thawed and well drained
2 Tablespoons balsamic vinegar
1 (15 ounce) can chunky Italian-Style tomato sauce

Directions:

1. Cook pasta according to package directions, drain well. Return pasta to pan, cover and keep warm.

2. Combine steak strips and the ¼ teaspoon crushed red pepper. Set aside.

3. In a large skillet heat 1 Tablespoon of the olive oil over medium heat. Add thawed vegetables and stir-fry for 2 to 3 minutes until crisp-tender.

4. Carefully add balsamic vinegar, toss to coat. Remove from skillet, cover and keep warm.

5. Heat remaining 1 tablespoon oil the same skillet. Add beef and stir-fry for 2 to 3 minutes or until desired doneness.

6. Stir in tomato sauce, heat through.

7. Toss beef mixture with pasta and vegetables. Makes 4 serving

dntbgmeb4cofe
by on Jul. 5, 2011 at 5:52 PM

Steak with Sautéed Onions and Garlic Buttered Broccoli

Steak Sauteed onions and Broccoli

Ingredients:

6 beef tenderloin steaks, cut 1 inch thick (about 1½ pounds total)
¼ teaspoon salt
¼ teaspoon black pepper
2 Tablespoons butter
1 small onion, cut into six wedges
1 teaspoon bottled minced garlic (2 cloves)
1 teaspoon dried basil, crushed
½ teaspoon dried oregano, crushed
2 Tablespoons whipping cream
6 tablespoons onion or orange marmalade (optional)
frozen broccoli
butter to taste
garlic powder to taste


Directions:

1. Sprinkle meat with salt pepper, set aside.

2. In a large skillet melt butter over medium heat. Add onion and garlic.

3. Cook and stir for 6 to 8 minutes or until onion is tender. Remove onion from skillet.

4. While onion is cooking cook broccoli according to package directions. Drain, coat with butter and sprinkle with garlic powder.

5. Increase heat to medium-high. Add steaks to skillet, cook to desired doneness, turning once. After turning, sprinkle meat with basil and oregano.

6. Remove steaks from skillet, place on serving platter and cover to keep warm.

7. Return onion to skillet heat through. Remove onions from skillet. Remove skillet from heat.

8. Stir in whipping cream, spoon cream over steaks.

9. Top steaks with marmalade (optional). Divide cooked onion wedges among steaks. Serve with garlic buttered broccoli. Makes 6 servings.

 

dntbgmeb4cofe
by on Jul. 5, 2011 at 5:52 PM

Sloppy Joes with Potato Chips
and Pickles

30-minute-meals-sloppy-joes

Ingredients:

2 Tablespoons vegetable oil
1 onion, minced
½ teaspoon chili powder
salt
2 garlic cloves, minced
1 pound lean ground beef
1 cup tomato puree
½ cup ketchup
¼ cup water
1 teaspoon brown sugar
Tabasco sauce
4 hamburger buns


Directions:

1. Heat oil in a 12 inch skillet over medium heat.

2. Add onion, chili powder, and ½ teaspoon salt. Cook until onion is softened, about 5 minutes.

3. Stir in garlic and cook until fragrant, about 30 seconds.

4. Add ground beef and cook, breaking up meat with a wooden spoon, until almost cooked through (about 3 minutes).

5. Stir in tomato puree, ketchup, water, brown sugar, and ¼ teaspoon Tabasco sauce.

6. Simmer until sauce is slightly thicker than ketchup, 8 to 10 minutes.

7. Season mixture with salt and Tabasco to taste. Spoon meat mixture onto hamburger buns and serve with a potato chips and crisp pickles. Makes 4 servings.

dntbgmeb4cofe
by on Jul. 5, 2011 at 5:53 PM

Mini Meat Loaves with Brown Sugar Glazed Carrots

30-minute-mini-meatloaves

Meat Loaf Ingredients:

2/3 cup finely crushed saltine crackers
¼ cup milk
1/3 cup minced fresh parsley
3 Tablespoons Worcestershire sauce
1 large egg
1½ Tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper
1½ pounds ground beef or ground meat loaf mix
2 teaspoons vegetable oil 
½ cup ketchup
¼ cup packed light brown sugar
4 teaspoons cider vinegar

Meat Loaf Directions:

1. Preheat oven to 500 degrees F.

2. Stir cracker crumbs, Belk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and ½ teaspoon pepper together in a large bowl.

3. Add meat loaf mix or ground beef, combine until well blended.

4. Divide meat mixture into four portions. Form oval-shaped loaves from each portion.

5. Heat oil in 12 inch nonstick oven safe skillet over medium-high heat. Brown meat loaves well on one side, 3 to 5 minutes.

6. Carefully flip the loaves over, brown on other side.

7. While meat loaves are browning, mix ketchup, brown sugar, and vinegar in a bowl until smooth.

8. Spoon this mixture on top of meat loaves after they have been flipped over.

9. Transfer skillet to oven, bake until centers of loaves are no longer pink (about 15 minutes). Makes 4 servings.

 

While meat loaf is baking prepare brown sugar glazed carrots.

 

Brown Sugar Glazed Carrots Ingredients:

1 pound carrots, sliced ¼ inch thick
½ cup chicken broth
3 Tablespoons sugar
salt and pepper
1 Tablespoon unsalted butter
2 teaspoons lemon Juice

Brown Sugar Glazed Carrots Directions:

1. Bring carrots, broth, 1 Tablespoon brown sugar, and ½ teaspoon salt to simmer, covered, in a 12 inch nonstick skillet over medium-high heat.

2. Reduce heat to medium and cook until carrots are almost tender (about 5 minutes).

3. Uncover, increase heat to high, and simmer rapidly until liquid is reduced to about 2 Tablespoons, 1 to 2 minutes.

4. Stir butter and remaining 2 Tablespoons brown sugar into skillet and continue to cook, stirring frequently, until carrots are completely tender (about 3 minutes).

5. Remove from heat, stir in lemon juice and mix well. Season with salt and pepper to taste. Makes 4 servings.

 

dntbgmeb4cofe
by on Jul. 5, 2011 at 5:53 PM

Skillet Old-Fashioned Beef Pot Pie

Skillet Beef Pot Pie Recipe

Ingredients:

1 Pillsbury refrigerated pie crust
2 (8 ounce) filet mignons (needed for tenderness in a short period time)
salt and pepper
2 Tablespoons vegetable oil
1 onion, minced
8 ounces small mushrooms, halved
¼ cup flour
2 garlic cloves, minced
½ cup dry red wine
2½ cups chicken broth
1 Tablespoon tomato paste
1½ teaspoons minced fresh thyme
2 cups frozen peas and carrots, thawed

Directions:

1. Preheat oven according to pie crust directions.

2. Season filets with salt and pepper. Heat 1 Tablespoon oil in 12 inch skillet over medium-high heat.

3. Brown steaks on both sides, leaving centers rare, about 4 minutes total.

4. Transfer to plate, let cool. Cut into ½ inch cubes.

5. Add remaining tablespoon oil, onion, mushrooms, and ½ teaspoon salt to skillet. Return to medium heat and cook until onion is softened, about 5 minutes.

6. Stir in flour and garlic and cook, stirring constantly, until flour is well blended (about 1 minute).

7. Stir in wine and cook until evaporated, about 30 seconds.

8. Slowly whisk in broth, tomato paste, and thyme. Bring to a simmer.

9. Cover and cook over medium-low heat until thickened, 8 to 10 minutes.

10. While sauce is simmering, unfold pie crust dough and place onto a nonstick baking sheet. Bake according to package directions.

11. Stir peas and carrots and beef with juices into skillet. Continue to simmer until heated through, about 2 minutes. Season with salt and pepper to taste.

12. When pie crust is done, carefully slide onto skillet and serve. Makes 4 servings.

 

dntbgmeb4cofe
by on Jul. 5, 2011 at 5:54 PM

Quick and Easy Skillet Shepherd's Pie

30-minute-meals-skillet-shepherds-pie

Ingredients:

1½ pounds russet potatoes (about 3 medium), peeled and cut into 1 inch pieces
1½ pounds ground beef
1 onion, minced
salt and black pepper
¼ cup flour
1 Tablespoon tomato paste
2 cups chicken broth
1½ teaspoons minced fresh thyme
2 teaspoons Worcestershire sauce
2 Tablespoons unsalted butter 
½ cup half-and-half
2 cups frozen peas and carrots or corn, thawed


Directions:

1. Cover potatoes with 1 inch water in a large saucepan. Bring to a boil, then reduce to simmer and cook until tender (about 15 minutes).

2. While potatoes are simmering, cook ground beef in a 12 inch skillet over medium heat, breaking up meat with a wooden spoon until almost cooked through (about 3 minutes).

3. Drain all but 1 Tablespoon fat from the skillet.

4. Return skillet to medium heat. Add onion and ½ teaspoon salt and cook until onion is softened, about 5 minutes.

5. Stir in flour and tomato paste and cook, stirring constantly, until flour is well blended (about 1 minute).

6. Slowly whisk in broth, thyme, and Worcestershire; scraping up browned bits. Bring to a simmer.

7. Return drained ground beef to skillet, cover, and cook over medium-low heat until sauce is thickened (6 to 8 minutes).

8. Drain potatoes, return to pot, and mash with a potato masher.

9. Stir in butter, then half-and-half. Season with salt and pepper to taste. Cover to keep warm.

10. Stir peas and carrots into beef mixture and simmer until heated through, about 2 minutes. Season with salt and pepper to taste.

11. Serve filling topped with mashed potatoes. Makes 4 servings.

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