Salisbury Steak

A great way to dress up ground beef, Salisbury Steak comes together using a short list of pantry staples for a decadent dinner.

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Salisbury Steak

Step 1: Prepare “steak” patties

• Begin preheating 9” or 10” skillet over medium/medium-high heat.

To a mixing bowl, add:

1/2 lb ground beef

2 Tbsp breadcrumbs

1 egg yolk

1 tsp ketchup

1/2 tsp mustard

1/2 tsp garlic powder

1/2 tsp seasoned salt

1/2 tsp Worcestershire sauce

Mix together, working the ingredients together with your hands until everything is evenly incorporated.

• Divide into 4 equal portions

• Compress and form each portion into a 2”-3” patty

Step 2: Sear

To the preheated skillet, add the prepared patties. Cook for 2-3 minutes until there is a crisp sear, then flip and cook an additional 2 minutes to sear the other side. Transfer patties to a covered dish. Use the skillet to make the gravy.

Step 3: Prepare gravy

Reduce heat to medium and to the same skillet add:

1 Tbsp butter

1/4 cup onions, minced

1 tsp garlic, minced

Sauté for 2 minutes, then add:

1 (6 oz) can mushrooms, drained

Continue to cook for ~2 minutes. Push everything to one side of the skillet. In the other side of the skillet, make a roux:

2 Tbsp butter

2 Tbsp flour

Whisk flour into melting butter while cooking for 2 minutes on medium heat. Stir together everything in the pan.

Whisking continuously, add:

1 1/2 cup beef broth

Once smooth, also add:

1 Tbsp ketchup

1 tsp Worcestershire sauce

Simmer for 1 minute, reduce heat to medium-low.

Step 4: Finish steaks

Transfer the seared ground beef steaks back into the pan with the gravy, cover and simmer on medium-low for 10-15 minutes.

Serve over mashed potatoes.

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Brenda tips:

• Serving size: 4

• This recipe is also delicious using fresh mushrooms, simply peel & slice before adding to the onions & garlic

Shepherd's Pie

Shepherd’s Pie

Recommended to use leftover mashed potatoes or prepare:

2 lbs potatoes

Cook & mash smooth. Set aside.

While potatoes boil...….

To a large skillet add:

1/2 lb ground beef

Brown & cook through. Drain. Season with:

Seasoned salt

Garlic powder

Transfer to a bowl & set aside.

While browning beef.......

To a medium saucepan add:

1 cup water

Set to boil on stove and prepare:

1 cup carrots, peeled and diced (1/4")

Add to boiling water. 

Cook 5 minutes then stir in:

1 cup frozen petite corn

1/2 cup frozen petite peas

1/2 cup frozen green beans

Cover with lid and remove from heat.

While veggies cook.......

Re-using the skillet used to cook beef, heat to medium & sauté:

1 Tbsp oil

1/4 cup onions, finely diced

1 tsp garlic, minced (about 2 cloves)

Once sautéd, stir in:

2 tsp ketchup

1 tsp Worchestershire sauce

1/4 tsp dried rosemary, crushed

1/2 tsp dried thyme, crushed

1/2 tsp pepper

Sprinkle with:

2 Tbsp flour

Stir together (the mixture should clump slightly) and then whisk while pouring in:

1 cup chicken broth 

Continue to whisk until smooth. Simmer 2 minutes. Fold in:

Cooked ground beef

Cooked vegetables, including cooking water

Simmer 2 minutes.

Assemble.......

Pour filling into lightly greased casserole dish. Sprinkle with

1/2 cup shredded cheese (cheddar recommended)

Dollop with: 

Mashed potatoes

Bake at 350F uncovered for 35 minutes or covered for 60 minutes.

Serve hot.

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Brenda’s Tips:

• Serving Size: 4-6 servings

• Casserole dish: Brenda uses a 10"x6" which is equivalent in size to an 8"x8" baking dish.

• Great way to use leftover mashed potatoes or other leftover cooked veggies that can be incorporated into filling.

• Timesaver tip: Cook & drain 4x ground beef required by recipe. Divide extra into freezer bags and freeze for up to one month. Generally doesn't require defrosting when adding to recipes.

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Window to B’s kitchen…

Beef Tacos

There is no right or wrong way to make a taco. This is Brenda's way:

• Note: Brenda uses her Tortillas: Tex-Mex Style, but store-bought work well too

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Beef Tacos

Defrost ground beef

In a non-stick skillet heated to medium, brown:

1/2 lb ground beef

Once cooked through, drain rendered fat.

Season with:

Seasoned salt

Garlic salt

Keep warm while preparing toppings.

Wash and prepare:

Lettuce, shredded

Tomatoes, diced

Onion, finely diced (optional)

Assemble:

Cheese, shredded

Sour cream

Salsa

Flour tortilla

Heat a non-stick skillet to medium-low. Once hot, drizzle with:

1 tsp oil

Add:

1 tortilla

Heat for ~1 minute, flip, and sprinkle with shredded cheese and cooked ground beef. Fold tortilla in half.

Continue to heat until lightly browned, flip and lightly brown other half.

Remove from skillet, immediately dress:

• Sour cream

• Salsa

• Tomatoes, diced

• Onions (optional)

• Lettuce, shredded (fill it full!)

Fold and serve immediately.

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Brenda’s tips:

• Serving Size: 4

• Use a lot of fresh lettuce and tomatoes for a deliciously refreshing taco.

• Timesaver tip: cooking for a hungry horde?

  • Preheat oven 200F

    • Heat each tortilla and fill with cheese & beef

    • Transfer to sheet pan in the oven

    • Repeat until enough tortillas prepped for everyone

  • Guests can dress taco with desired toppings

• Recommendation: Don't use taco seasoning. It masks the freshness of the vegetables and simply isn't necessary.

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Window to B’s kitchen…

Big Batch Chili

Big Batch Chili

Pre-soak beans. 8-12 hours prior to starting the chili, combine the following in a large bowl:

2 lbs dry pink or black beans, rinsed

2 quarts water

Set aside.

8-12 hours later . . . 

In a large skillet, brown:

1 1/2 lbs ground beef

Skim fat, return to skillet and add:

1 cup onions, finely diced

1 jalapeno, finely diced

1 T garlic powder

Saute until onions are translucent. Set aside.

To the bowl of a large slow cooker, add:

3 (15 oz) cans crushed tomatoes

3 (8 oz) cans tomato sauce

8 T chili powder

5 tsp ground cumin

1 tsp chipotle chili powder

1 tsp dried oregano

1 tsp cayenne pepper 

1 cup water

1 T salt

2 lbs beans, presoaked, drained & rinsed

Cook on low for 8-10 hours.

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Brenda’s Tips:

• Serving size: 4-6 servings

• Can use diced or whole peeled tomatoes, simply blend before adding.

• Substitute regular chili powder for chipotle chili powder if needed.

• Serve with Brenda’s Sweet Corn Bread

Pressure Cooker Texas Chili

Texas has its own chili? You better believe it.

Texas chili is bean-free chili. The first time I learned this I thought it was a JOKE. Chili without beans, are you crazy?! Growing up in the west, beans were pivotal to chilis. It wasn’t chili without beans.

Texans have a different perspective: chili with beans is not chili. Chili is all about meat and chili peppers.

Still think Brenda and I are joking? Here’s an article explaining the history of Texas chili.

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Pressure Cooker Texas Chili

Blend together:

1 (15 oz) can diced tomatoes

1/4 cup onion, diced & sautéed

1/4 cup bell peppers, diced & sautéed

1 jalapeno pepper, diced & sautéed 

Pour into bowl of pressure cooker. Add:

1/2 tsp salt

1/2 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp chipotle chili powder

1/2 tsp cayenne pepper

2 T chili powder

1 tsp ground cumin

1 tsp brown sugar

1 (8 oz) can tomato sauce

1/4 cup water

Stir together, then add:

1/2 lb ground beef, cooked & drained

1 lb round steak or stew meat, uncooked

Top with lid, set on "manual" for 40 minutes. Allow natural release of pressure.

Serve hot garnished with:

Sour cream

Diced tomatoes & avocados

And don't forget the fresh cornbread.

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Brenda’s tips:

• Serving size: 4-6 servings

• Brenda will make this in the pressure cooker if time is limited, but when she has all day she simply follows the same procedure using a large pot and simmers for 4-6 hours.

• Or slow-cooker for 8-10 hours on low.

• Okay for beef to be frozen when added to pressure cooker.

• Substitute regular chili powder for chipotle chili powder if needed.

• Brenda prefers to cook the ground beef ahead of time in order to drain the fat. Generally she'll prepare a few pounds and flash freeze loosely for convenience.

• Serve with Brenda’s Sweet Corn Bread

Pressure Cooker Chili

Brenda is a fan of pressure cookers when time is a factor; something about mom life helped her to fully embrace the convenience of cooking things the easy way.

Although, if time is on your side, see the Brenda’s Tips section for how to cook this chili on your stove, or in a crockpot. You can also use dry beans in this recipe (Brenda looooves dry beans and would choose these over canned any day). She explains how to in the Brenda Tips section.

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Pressure Cooker Chili

Blend together:

2 (15 oz) cans diced tomatoes

1/4 cup onion, diced & sautéed

1/4 cup bell peppers, diced & sautéed

1 jalapeno pepper, diced & sautéed 

Pour into bowl of pressure cooker. Add:

1/2 tsp salt

1/2 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp chipotle chili powder

1/4 tsp cayenne pepper

3 T chili powder

2 tsp ground cumin

1 tsp brown sugar

1 (8 oz) can tomato sauce

1/2 cup water

Stir together, then add:

1 lb ground beef, cooked & drained

2 (15 oz) cans beans (black recommended), drained & rinsed

Top with lid, set on "manual" for 40 minutes. Allow natural release of pressure.

Serve hot garnished with:

Sour cream

Diced tomatoes & avocados

And don't forget the fresh cornbread.

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Brenda’s tips:

• Serving size: 4-6 servings

• Brenda will make this in the pressure cooker if time is limited, but when she has all day she simply follows the same procedure but using a large pot and simmers for 4-6 hours.

• Or slow-cooker for 8-10 hours on low.

• Okay for beef to be frozen when added to pressure cooker.

• Substitute regular chili powder for chipotle chili powder if needed.

• Brenda prefers to cook the ground beef ahead of time in order to drain the fat. Generally she'll prepare a few pounds and flash freeze loosely for convenience.

• Brenda generally uses dry beans, pressuring: 1 1/2 cups dry pink or black beans, rinsed and 3 cups water. "Bean" setting for 25 minutes. Drain and replace canned beans in recipe above.

• Serve with Brenda’s Sweet Corn Bread

Bone Broth Rice & Beef

Bone Broth Rice & Beef

In a non-stick skillet, brown:

1/2 lb ground beef

Drain and season with:

Garlic salt

Seasoned salt

Set aside.

In a large pot, bring to boil:

4 cups beef bone broth

2 cups beef broth

Stir in:

1 1/2 cups rice 

Season with:

Garlic salt

Seasoned salt

Pepper

Simmer for 30 minutes.

Stir in:

1 cup sliced carrots

Ground beef, browned

Simmer 10-20 minutes longer.

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings 

• Beef broth can be substituted for the bone broth

Meat Muffins (aka Mini Meatloaf)

Meat Muffins (aka Mini Meatloaf)

Plan & execute method to defrost:

1 lb ground beef

For the sauce, stir together in a small bowl: 

2 Tbsp tomato sauce

2 Tbsp brown sugar

1/4 tsp mustard

1/4 tsp nutmeg

Set aside.

Heat a skillet to medium, add:

1 tsp oil 

1/2 cup onions, finely diced 

1 garlic clove, minced 

Sauté. Set aside.

To a medium mixing bowl, add:

1/2 cup bread crumbs

1 tsp garlic salt

1 tsp seasoned salt

1/4 tsp pepper 

Sautéed garlic & onions

Toss together, then add:

1 lb ground beef, defrosted

1 egg

3 Tbsp tomato sauce

Use hands to mix well. Portion equally into eight, then roll each between palms to create meat muffins, placing each in muffin cups once formed.

Spoon sauce equally over top. 

Bake at 350F for 25-30 minutes, internal temperature minimum of 160F. Serve hot. 

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Brenda’s tips: 

• Serving Size: 4 servings

• Any time you’re shaping raw ground beef, it’s best if fully defrosted. There are various ways to defrost hamburger.

• Meat muffins mirror meatloaf and are not pan-fried like meatballs.