KCC Recipes - Beef

Best Ever Meat Loaf

from Zoe Higgins, who could never make a decent meatloaf until she found this recipe!

Preheat oven to 350 degrees.

Ingredients

1.5-2# Lean Ground Beef
2 Eggs, slightly beaten
1/4C Milk 3/4C Crushed Breadcrumbs
1/2t Salt
1/2t Pepper
1/2C Onion, finely chopped
1/2C Grated Carrots
1C Cheddar Cheese, grated

Mix well eggs, milk, salt, pepper and bread crumbs. Add onion, carrots, cheese and beef. This makes one large loaf or 2 small loaves. Bake for 1.5hrs. Suggested topping—Mix 1/3C ketchup, 1 heaping tsp. Mustard and 1/3C brown sugar. Variations: Italian: Substitute mozzarella cheese for cheddar, and spaghetti sauce or pesto (tomato or basil) for milk. Top with same. Add pepperoni or chopped cooked sausage to meat mix if desired. Mexican: Add taco cheese and salsa in place of cheddar and milk. Top w/mixture of same. Can also add chopped green peppers and garlic if desired. Ground turkey also works well.

Pizza Burgers

from Zoe Higgins by way of the Sweet Potato Queens

Ingredients

2 pounds ground beef
1 small Velveeta loaf
1 can Rotel tomatoes
1/2 stick butter
salt and pepper to taste
Hamburger buns

Brown your meat, drain well, add butter & velvetta and drained tomatoes. Stir until melted together. Put in fridge to cool off and "gel". Scoop out as needed afterwards onto openface buns (top or bottom - no matter). Put on "broil" in oven until bubbly.

Steaks with Merlot Cream Sauce

from Sam Higgins (PS from Zoe - Same made this for Gene and me and it was superb!)

Ingredients

2 beef steaks
3 TBS butter, divided
1 TBS olive oil
1 cup merlot wine
2 TBS whipping cream

Melt 1 TBS butter and the olive oil in a saute pan.Add the steaks and cook to desired doneness then remove steaks from pan. When oil and butter are still very hot, deglaze the pan by pouring in the wine and loosening the steak bits. Simmer the wine, stirring occasionally until the wine reduces by 75% or to about 1/4 Cup.Stir in cream and bring just to a boil and remove from heat. Melt in remaining 2 TBS butter and pour entire sauce through a strainer into a cup or bottle. Cover steaks in sauce and Enjoy!

Recipe taken from "Easy Gourmet-style Cooking with 5 Ingredients or
Less" by Deborah Anderson