Instant Pot Swiss Steak

Round Steak, cut into serving size pieces
1 cup all purpose flour
Salt
Pepper
Garlic powder
2 cups water
2 Tablespoons Beef bouillon
1/2 a large onion, diced
2 stalks celery, diced
3 carrots, sliced

Mix flour with salt, pepper & garlic powder.  Dredge steak in flour mixture and brown in Instant Pot on ‘Saute’.  (Reserve 2-3 tablespoons of flour mixture to thicken gravy) When steak pieces are all browned remove to plate and set aside.

Add 2 cups water to Instant Pot and stir, loosening any cooked on pieces.  Add beef bouillon and stir until dissolved.  Add onions, celery and carrots to liquid mixture, giving a good stir and let come to a boil.

Turn Instant Pot off and add steak back, submerging under the liquid.  Put lid on Instant Pot, making sure that valve is closed.  Cook on ‘Meat/Stew’ for 25 minutes. When timer goes off, turn Instant Pot off and do a natural pressure release (NPR) for about 15 minutes, if pin has not dropped do a quick pressure release (QR) to release any remaining pressure.  Remove lid.

Remove steak pieces to a plate.  Turn Instant Pot to ‘Saute’.  Combine reserved flour mixture and 1/4-1/2 cup of cold water and then add to bubbling liquid in Instant Pot, stirring the whole time.  Add enough of the flour/water mixture until gravy is to your desired thickness.

Serve with mashed potatoes and veggie of your choice for a real comfort meal.

**Can also be prepared on the stove top/oven.  Saute the steak in a skillet on the stove top and then remove steak to a casserole dish and set aside.  Add water and boullion and bring to a boil.  Add onions, celery and carrots.  Pour all over steak pieces.

Bake at 325 for 2 to 2.5 hours.  Stir occasionally.  Add water if needed.  Will make it’s own gravy.

Swedish Meatballs

  • 1 pound ground beef
  • ¼ cup panko bread crumbs
  • 1 tablespoon parsley, chopped
  • ¼ cup onion, finely chopped
  • ½ teaspoon garlic powder
  • ⅛ teaspoon pepper
  • ½ teaspoon salt
  • 1 egg
  • 1 teaspoon olive oil
  • 5 teaspoon butter
  • 3 teaspoon flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste
  1. In a medium sized bowl combine ground beef, bread crumbs, parsley, onion, garlic powder, pepper, salt and egg. Mix until combined.
  2. Roll into 20 small meatballs. In a large skillet heat olive oil and 1 tablespoon butter. Add the meatballs and cook turning until brown on each side and cooked throughout, set aside.
  3. Add 4 tablespoons butter and flour to skillet and whisk until slightly browned. Slowly stir in beef broth and Worcestershire sauce and bring to a simmer until sauce starts to thicken. Add heavy cream and heat through and add salt and pepper to taste.
  4. Add the meatballs back to the skillet and simmer for a few minutes until meatballs are heated through. Serve over egg noodles.

Instant Pot Beef Stew

  • 2  pounds stew meat
  • 1/4 cup flour
  • Salt
  • Pepper
  • Olive oil
  • 2 bay leaves
  • 2 tablespoons Worcestershire sauce
  • 6 ounces tomato paste
  • 1 teaspoon paprika
  • 4 cups beef stock
  • 2 cups potatoes, cut into bite sized pieces
  • 2 cups carrots, cut into bite sized pieces
  • 1/2 large onions, cut into bite sized pieces
  • 2 garlic cloves, minced
  1. Combine flour with salt and pepper in a storage bag and then add the stew meat and dredge well.
  2. Turn Instant Pot on to Sauté and add olive oil.
  3. Brown beef, onions and garlic in batches, removing browned beef before starting the next batch.
  4. Remove all browned beef and add beef broth to Instant Pot to deglaze. Scrape with a spatula to grab all the tasty bits on the bottom of the pot.
  5. Add tomato paste, Worcestershire sauce, bay leaves and paprika. Let simmer for a few minutes, then transfer to the Instant Pot insert.
  6. Transfer beef mixture to Instant Pot and fit lid on the Instant Pot, ensuring valve is set to ‘sealing’. Set to Meat/Stew mode and change timer to 20 minutes.. After 20 minutes do a quick release (QR).
  7. Add the carrots and potatoes and taste broth and add any seasonings as desired.  Turn back to Stew/Meat setting and set timer to 20 minutes.
  8. When time is up do another QR. And then turn Instant Pot setting to ‘Saute’.  Add green beans and simmer until beans are heated through and gravy is thickened to your liking, 5 minutes or so.

Instant Pot Beef Tips & Gravy

Ingredients
  • 5 lb. Sirloin Tip Roast, cubed
  • 2 – 4 tablespoons vegetable oil
  • 1 Onion, diced
  • 2 cups Beef Broth
  • 1/2 cup Flour
  • 1 1/2 cup Water

Directions

  1. Add 1 tablespoon oil to the pressure cooker pot, select Saute. When oil is hot, brown the meat in small batches, do not crowd. When all the meat is browned, add onion to pressure cooking pot and saute until tender about 3 minutes.
  2. Add browned meat and beef broth to onion in pot, cover and lock lid in place. Select High Pressure and 20 minutes cook time. When cook time ends, turn Instant Pot off and do a quick release (QR).
  3. Mix flour and water to make a slurry to thicken the broth. Add slurry to cooked meat and broth in pressure cooker pot. Select Saute and bring to a boil. Boil for a few minutes until broth is thickened. Add salt and pepper to taste.

Cheesy Beef & Potato Bake

Ingredients:
  • 1 lb lean ground beef
  • ½ cup chopped onion
  • 1 tsp garlic powder
  • ¼ tsp pepper
  • 4 large potatoes, peeled and sliced very thin (about 3 cups)
  • 1 can (10.75 oz) cream of mushroom soup (or cream of celery)
  • ¼ cup cream
  • ½ cup beef stock
  • 1½ cups shredded sharp cheddar cheese
Directions:
  1. Lightly grease an 11 x 7-inch baking pan. Preheat oven to 350 degrees F
  2. Brown ground beef and onion; drain
  3. Mix the soup, garlic powder, pepper, stock and cream in a bowl
  4. Layer half of the potatoes in the bottom of the prepared baking dish.
  5. Pour half the soup mixture over the potatoes.
  6. Top with half the ground beef mixture
  7. Sprinkle half of the cheese on top
  8. Repeat with second layer.
  9. Cover with aluminum foil and place in pre-heated oven.
  10. Check for potato doneness in center of casserole after 1 hour. May be cooked an additional 30 minutes if potatoes are not soft after 1 hour.
  11. Remove from the oven and let casserole stand for about 10 minutes.
  12. Slice it lasagna style and serve

SLOW COOKER DIRECTIONS

  1. Brown ground beef & onions as in main recipe; drain.
  2. Layer as in main recipe, but in a large slow cooker.
  3. Cook approximately 3-5 hours on highHIGH or 6-8 hours on LOW

Beef Roll Ups

A little more work goes into this dish than some…but it’s not hard work and the taste is definitely worth the added effort.  Don’t let the extra steps scare you away.
Ingredients
1 1/2 – 2 lb sirloin steak, thinly sliced
Salt & Pepper (to taste)
3 tbsp Worcestershire sauce
Lawry’s Seasoned Salt
1 tbsp olive oil
For the Veggie filling
1 or 2 carrots
1/2 a zucchini (depending on size)
6 or so asparagus spears
Garlic powder
Extra Virgin Olive Oil
Salt & pepper to taste
For the Balsamic glaze sauce
2 tsp butter
2 tbsp finely chopped shallots
1/4 cup balsamic vinegar
2 tbsp brown sugar
1/4 cup beef broth
Directions:
  1. Start by prepping the steak. Trim as much fast as possible and then cut into 3 inch wide strips.  Tenderize with meat hammer.
  2. Season the steak pieces generously, on both sides, with salt, pepper Lawry’s and Worcestershire sauce.  Let marinate for at least 30 minutes, although a couple of hours is best.
  3. While the steak is marinating prep the filling. Cut the carrot and zucchini into matchstick size pieces, a little longer than the width of the steak strips.  Cut the asparagus into the same length.
  4. For the sauce: melt the butter in a small sauce pan on medium heat.  When melted add the finely chopped shallot and saute until they turn soft and translucent.  Add the balsamic vinegar, brown sugar and beef stock and mix well.  Allow the sauce to come to a boil and reduce to almost half of its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. Stirring often.  Turn the heat off and transfer the sauce to a bowl.
  5. Prepare the vegetables.  I took the easy way out and used a Ziploc Zip & Steam bag to cook the veggies to al dente.  I put the julienned veggies into the bag with a little Extra Virgin Olive oil, garlic powder, salt and pepper, shaking to coat everything well.  Takes about 2 minutes in the microwave.
  6. Assemble the beef rolls: Take a strip of the marinated steak and lay it with the short side towards you. Place the veggies toward one end and roll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.
  7. Heat a large skillet over medium-high heat. Add some EVOO and a little butter to the skillet. When hot, add beef rolls, seam side down, not touching and saute for a couple minutes on each side until desired doneness.
  8. Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.

Salisbury Steak Meatballs

Meatballs:
  • 1½ lb lean ground beef
  • ½ cup breadcrumbs
  • 1 egg
  • ¼ cup ketchup
  • ¼ cup coarse grain mustard (I omitted)
  • 1 tbsp Worcestershire sauce
  • 1 tsp seasoning salt
  • ½ tsp pepper
  • 1 tsp onion powder
  • 2 tbsp olive oil (for sauting)
Gravy:
  • 2 tbsp butter
  • 1/2 large onion, finely chopped
  • 1 tbsp Worcestershire sauce
  • 1 cup beef broth
  • 2 tbsp cornstarch
  • ½ tsp seasoning salt
  • 1 tbsp ketchup

Directions:

  1. Mix all the meatball ingredients (excluding the olive oil) in a large bowl.  Shape into meatballs, roughly 1 inch in diameter.
  2. Add the olive oil to a large skillet and cook meatballs over medium heat. Use a large skillet so all meatballs 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.
  3. To the same skillet add butter and melt. Add onion and cook until onion is soft and translucent. In a bowl add the cornstarch and beef broth and whisk. 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.
  4. When the gravy is done add the meatballs back to the skillet and toss them around so they’re covered in the gravy…heat through.
Great served over mashed potatoes!

Easy Pepper Steak (stove top or Instant Pot)

MARINADE INGREDIENTS:

  • 1/2 cup soy sauce
  • 2/3 cup water
  • 4 Tbsp. rice wine vinegar
  • 2 Tbsp. corn starch
  • 1/8 tsp. coarsely-ground black pepper (or more/less to taste)
  • 4 Tbsp. minced fresh ginger
  • 6 garlic cloves, minced

PEPPER STEAK INGREDIENTS:

  • 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
  • 2 Tbsp. olive oil
  • 2 bell peppers, cut into bite-sized squares
  • 1/2 a large onion, sliced

DIRECTIONS:

TO MAKE THE MARINADE:

Add all marinade ingredients to a large bowl or ziplock bag, and stir to combine. Add the sliced steak, and toss in the marinade. Cover/seal and refrigerate for at least 15 minutes – I prefer a couple of hours to get a really good flavor in the meat.

TO MAKE THE PEPPER STEAK (stove top):

Heat 1 Tbsp. oil in a large saute pan over medium-high heat. Add the peppers and and onions and saute for about 3 minutes, stirring occasionally. Transfer to a plate.

Add the remaining 1 Tbsp. oil to the saute pan. Remove half the steak from the marinade with a slotted spoon (reserving the marinade) and saute about 2-3 minutes until browned, stirring occasionally. Transfer steak to plate with the veggies.  Saute the remaining steak, then transfer to plate.

Add the reserved marinade to the skillet and cook for 1 minute or until thickened. Add the steak, veggies and green parts of the scallions to the skillet, and stir to combine. Cook for an additional minute, then remove from heat.

TO MAKE THE PEPPER STEAK (Instant Pot):

Turn Instant Pot on to ‘Saute’.  When ‘hot’ add 1 Tbsp oil and then saute onions and peppers until onions are translucent.  Remove onions and peppers.  Then saute beef until lightly browned, reserving marinade liquid.

When beef is browned, add peppers, onions and reserved marinade back into the Instant Pot.  Stir well.  Turn Instant Pot off.  Put lid on and ensure that vent is closed.

Set Instant Pot to ‘Manual’, high pressure and cook for 16 minutes.  When timer goes off do a Natural Pressure Release (NPR) for 10 minutes and then a Quick Release (QR) to release any remaining pressure.

You will most likely need to thicken the sauce.  I just mixed about 2 tablespoons of cornstarch with 1/2 a cup of water and then turned the Instant Pot onto ‘Saute’.  When the sauce was a bit bubbly I stirred in the cornstarch mixture and thickened it to my liking.

Serve immediately over rice with a side of steamed broccoli.

 

Roast Beef Manhattan

What you'll need

What you’ll need

1 Chuck Roast
2 Tbsp steak seasoning
1 tsp pepper
1 tsp salt

Gravy – made separately to pour over bread, meat and potatoes.
2 pkg of brown gravy mix
Mash potatoes
White bread

Generously season roast with steak seasoning, salt and pepper and place in crock pot.  Cook on LOW for 8-10 hours or until roast is tender enough to shred with 2 forks.   Skim off any fat while shredding beef and then place back in crock pot with any juices that may be remaining.

To Assemble:
Layer 2 pieces of white bread on top of each other, cut on a diagonal. Spread bread to make a ‘V’. Place a scoop of mashed potatoes in the middle of the ‘V’ and top the wedges of bread with shredded roast beef. Top with plenty of gravy.

Easy and Delicious!

Easy and Delicious!

Beef Barley Soup

Ingredients

What you'll need

What you’ll need

  • 2 pounds stew meat (nicely marbled beef chunks)
  • salt and pepper
  • 2 tablespoons oil
  • 10 cups water
  • 3 mounded tablespoons good quality beef base*
  • 3 stalks celery (about 2 cups), chopped
  • 2 onions, chopped
  • 5 cloves garlic, minced
  • 1 large potato, peeled and shredded, about 2 cups (I diced mine really fine)
  • 3-4 large carrots, peeled and shredded, about 2 cups (I diced mine really fine)
  • 1 cup barley, rinsed

Instructions

  1. Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
  2. When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
  3. Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it–not what you want.)
  4. When all the meat is browned, add all the meat back to the pot and then add the chopped celery, onions, and garlic and saute slightly so that all the flavors mingle.
  5. Add 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.  Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.
  6. When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato, carrots and barley. Bring to a boil, then continue to simmer on low for another hour or so, or until the barley tender.
Great for a chilly fall day

Great for a chilly fall day