Nana's Best Spaghetti Sauce

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 3 lbs ground beef
• 1 large onion, diced
• 1 green pepper, diced
• 2 (15 ounce) cans tomato sauce
• 1/2 teaspoon onion salt
• 1/2 teaspoon salt
• 1/2 teaspoon garlic salt
• 1 teaspoon oregano
• 1 tablespoon ketchup
• 1 teaspoon worcestershire sauce
• 1 teaspoon heinz 57 steak sauce
• 1 teaspoon italian seasoning

Recipe

• 1 brown onion and green pepper in a large skillet in a small amount of oil.
• 2 add ground beef to the onion and green peppers; cook until brown.
• 3 carefully drain the hamburger mixture and return to the skillet.
• 4 add the tomato sauce, onion salt, salt, garlic salt, oregano, ketchup, worcestershire sauce, heinz 57 and italian seasoning.
• 5 stir well and simmer on low heat for 2-3 hours.
• 6 serve over your favorite pasta with garlic bread and a salad.

Rib-eyes With Red Wine Pan Sauce

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 4 rib-eye steaks (7-8 oz. each)
• salt
• freshly ground black pepper
• 1 tablespoon olive oil
• 1/4 cup unsalted butter
• 2 tablespoons finely chopped shallots
• 3/4 cup dry red wine (cabernet or zinfandel)
• 1 cup beef broth or 1 cup chicken broth
• 1 tablespoon balsamic vinegar
• 2 teaspoons dijon mustard

Recipe

• 1 pat the steak dry with paper towels and sprinkle with salt and pepper.
• 2 in a big skillet or saute pan over med-high heat, add the olive oil.
• 3 add the steaks to the hot pan and cook for 3 minutes per side for med-rare, 4 minutes for medium, and 5 minutes for well done.
• 4 remove from the pan to a platter and cover with foil to keep warm.
• 5 pour off any fat from the pan; decrease heat to medium and add 2 tablespoons of the butter.
• 6 add in the shallots and cook until softened but not brown, 1-2 minutes.
• 7 add the wine and cook for 30 seconds; add the broth, vinegar, and mustard; bring to a full rolling boil over high heat, stirring to dissolve the brown particles that cling to the pan.
• 8 continue to cook until the liquid is reduced by half and thickened, 3-4 minutes; remove from the heat.
• 9 cut the remaining 2 tablespoons butter into small pieces; toss into the pan and whisk until dissolved.
• 10 place the steaks on dinner plates and top each with about 3 tablespoons of the red wine sauce; serve immediately.

Marinated Bison/buffalo Steaks With A Peppercorn Sauce

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 buffalo steaks (could use a less expensive cut.)
• 1 (330 ml) bottle brown beer
• 1/2 cup packed dark brown sugar
• 5 tablespoons lime juice, fresh
• 1 red onion, coarsely chopped
• 6 garlic cloves, chopped
• 2 tablespoons worcestershire sauce
• 2 tablespoons whole grain mustard
• 2 tablespoons olive oil
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon tabasco brand pepper sauce
• 1/2 cup wine
• 2 shallots, finely chopped
• 1 tablespoon fresh coarse ground black pepper (makes the sauce very peppery, add less if you want.)
• 2 1/2 cups water
• 1 teaspoon instant chicken bouillon granules
• 1 teaspoon beef bouillon granules
• 1 teaspoon cornflour, heaped
• 1/2 cup whipping cream

Recipe

• 1 mix beer, sugar, lime juice, onion, garlic, worcestershire sauce, mustard, oil, ginger and hot pepper sauce in large bowl or storage container to blend. place steaks in marinade. cover and refrigerate overnight.
• 2 bring wine, chopped shallot and crushed peppercorns to boil in a pan, simmer until mixture is reduced by half, about 5 minutes.
• 3 add water, both the stocks and simmer until reduced to 11/2 cups, mix a little water with the cornflour and pour into sauce, stir until mixture thickens, add cream stir to combine.
• 4 remove steaks from marinade either bbq or grill steaks until desired doneness. about 4 minutes a side for medium rare.
• 5 if grilling move the wrack further away from the heat than you would have it for steak and if bbq'ing make sure heat is lower than what you would have it for a steak. cooking times will also be less for bison than steak. bison meat has little or no fat and should be cooked no longer than necessary or it will toughen up.
• 6 if you want to serve it over mushrooms, here are the amounts you will need.
• 7 500-600g mushrooms, chopped (a mixture swiss brown, oyster, shiitake, button etc. whatever is available.).
• 8 2 tablespoons butter.
• 9 1 clove garlic, crushed.
• 10 11/2 tablespoons fresh parsley, finely chopped.
• 11 in a pan, melt butter, add garlic and mushrooms cook until soft and browned, stir in parsley.
• 12 to serve place several spoonfuls of mushrooms on plate top with steak, i also topped mine with asparagus spears, and drizzle sauce over.

Light Healthy Hoisin Beef And Broccoli Stir Fry

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 1
• 165 g beef steaks
• 1/4 onion
• 1/4 teaspoon dried ginger
• 1 tablespoon hoisin sauce
• 1 teaspoon soy sauce
• 1 tablespoon lemon juice
• 1 cup broccoli floret
• 3/4 cup rice (about 0.25 cup uncooked is 0.75 cup cooked)

Recipe

• 1 1. cook broccoli until tender.
• 2 2. cook rice.
• 3 3. cut steak into strips and stir fry using either a squirt of non-stick spray or else just enough water in the pan to stop the beef sticking.
• 4 4. add onion and ginger then cook for another minute or so.
• 5 5. add everything else (except the rice) and keep stirring until it is hot.
• 6 6. serve over rice.

Oktoberfest Beef Rouladen

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 (6 ounce) very thin beef, steaks, flank steak, or, top butt
• 1 tablespoon german or dijon mustard
• 2 large dill pickles, cut in half lengthwise
• 1 onion, sliced, very thinly into rings
• 4 slices bacon
• 1/2 cup red wine
• 1 1/2 cups beef broth
• 1 bay leaf
• 1 tablespoon cornstarch
• 2 tablespoons water

Recipe

• 1 lay the steaks on a flat surface and brush with the mustard; lightly sprinkle each with salt and pepper. lay a slice of bacon on each steak. layer the onions evenly onto each steak and top with the pickle slice. fold two opposing sides of the steak in towards the center about one inch or so forming a roughly rectangle shape. roll into a tight cylinder and secure with a toothpick or two or butchers string. repeat with the remaining three steaks.
• 2 brown the rouladen in a thin layer of vegetable oil in a thick bottomed sauce pot that’s just big enough to hold all four in a single layer. brown evenly on all sides. use additional oil if needed and when done discard all the oil.
• 3 add the wine, beef broth and bay leaf to the pot. bring to a simmer and braise with a tight fitting lid over a low heat for one and a half hours or until tender. when done a thin knife blade should meet no resistance when poked into the meat.
• 4 remove the rouladen from the broth. stir together the cornstarch and water then whisk into the broth until it thickens. adjust the seasoning to taste. serve immediately.

Lamb Steaks With Squashed Quinoa

Total Time: 23 mins Preparation Time: 5 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 1 whole lamb tenderloin (18.4-ounce)
• kosher salt & freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon steak sauce
• 1 (10 ounce) package frozen archer farmsâ® barley & red rice quinoa blend with sea salt and olive oil
• 1 (12 ounce) package frozen archer farmsâ® butternut squash

Recipe

• 1 cut the lamb into 1-inch thick slices at an angle to form 8 “steak” medallions. sprinkle with salt and pepper. heat a large skillet over medium-high heat. add the oil, then add the lamb in a single layer. cook, turning once, until browned and no longer pink in the center, about 8 minutes. transfer to a plate and drizzle with the steak sauce.
• 2 to the hot skillet, add the quinoa blend, squash, and 1/4 cup water. reduce the heat to medium and cook, stirring and scraping the browned bits from the pan, until heated through, about 5 minutes. divide among serving plates and top with the lamb steaks and its sauce.

Lamb Steaks With Peppers

Ingredients

• Servings: 4
• 2 tablespoons green olives or 2 tablespoons vegetable oil
• 1 1/2 lbs lamb blade steaks, lamb steaks should be cut 1/2 inch thick. there should be 4 to 5 of
• 1 pepper (3 total;there should be 1 med pepper of red, green and yellow sweet peppers)
• 1 clove garlic, finely chopped
• 1 medium tomato, coarsely chopped
• 1 envelope onion soup mix
• 1 cup water
• 1/2 teaspoon thyme leaves
• 1/8 teaspoon pepper

Recipe

• 1 in large skillet, heat oil and brown steaks over medium-high heat.
• 2 remove steaks.
• 3 reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender.
• 4 stir in tomato, then onion soup mix blended with water, thyme and pepper.
• 5 bring to a boil.
• 6 return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender.