Category Archives: beef

PW’s Sour Cream Noodle Bake

AKA Lazy Lasagne

AKA non-Italian Lasagne

Not my photo. Obviously. Because 1) its good food photography, and 2) her dishes are prettier than mine.

Everyone really liked this a lot – it’s going into permanent rotation. It made a lot (a full 9×13 pan) so we’ll have leftovers for later this week.  I also loved that it was easy to throw together.  I shouldn’t say this is Pioneer Woman’s, in case you don’t love it, because I altered it a tad. Her original is here.

1 lb ground beef

8 oz uncooked wide egg noodles

2 – 8 oz cans tomato sauce

1/2 t salt


1/2 cup sour cream

1 1/4 cups cottage cheese

1/2 cup sliced green onions

1+ cup grated sharp cheddar

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.


Melanie’s Beef Stew

Thank goodness I had this saved on email so I didn’t have to call Melanie and ask her for this recipe (for the 5th time at least). I’m making this tomorrow for a break from turkey leftovers.

Brown some stew meat (about 1 lb) and throw it in a crockpot.

3 cups water
1 tsp lemon juice
1 tsp. worchestershire sauce
clove of garlic
1 medium onion, sliced
2 bay leaves
1 T. salt
1/2 tsp pepper
1/2 tsp paprika
1 tsp sugar
Simmer for at least 2 hours
Add carrots and red potatoes, cook until tender (usually a few more hours)
Blend 4 Tbsp flour in cold water until smooth.  Stir into stew to make gravy.
We also throw in some extra salt, maybe some seasoning salt, and I always throw in a little garlic.   Just use whatever you love.

Cilantro Turkey or Beef

We really liked this, and it came together very quickly.

CILANTRO BEEF (or, in my case, turkey)

  • 1-2 tbsps vegetable oil
  • 1/2 of a large onion, diced
  • 1/4 teaspoon ground ginger
  • 1 bunch of cilantro, finely chopped
  • 1 lb of ground beef or turkey (we used turkey)
  • 2 tbsps of oyster sauce (can use soy sauce)

Sauté the onion and ginger in the oil over medium-high heat until onions are soft and just starting to turn color, about 5 minutes. Add beef or turkey and sauté until cooked through, breaking it up into crumbles. Add in oyster sauce. Cook for about a minute. Dump in all the cilantro at once, give the dish a final stir then remove from heat.

Serve over rice, brown rice, or rice noodles.  We had it on brown rice, which is still new for us, but we really liked it.

Adapted from CityMama

Orange Beef and Broccoli

This was good, but not fabulous. I’m posting it even though it’s not 5 stars because it’s so fast, and good enough that I’m sure we’ll have it again because it’s so quick and easy.

12 oz (-ish) broccoli florets
1/3 cup beef broth
1/3 orange marmalade
2 T soy sauce
1/4 t salt
2 T cornstarch
1 (1 lb) cube steak, torn in chunks (original recipe calls for flank steak thinly cut)

Steam broccoli.  Combine broth, marmalade, soy sauce and salt; set aside.

Dredge meat in cornstarch.  Cook steak in skillet over medium high heat coated with cooking spray.  Cook 5 minutes or until browned.  Add broth mixture, and cook 1 minute or until thick.  Stir in broccoli.  Serve with rice.

(4 servings, each 1 cup (without rice) = 238 calories, 7 fat, 2.5 fiber, 16 carb, 27.7 protein)

from Cooking Light’s Fresh Food Fast

Layered Fiesta Casserole

Sometimes I jump on here to look up a recipe I need, and am shocked not to find it, since it’s an oft made favorite.  We’re having this for dinner tonight and I was surprised I hadn’t posted it yet.  The original is from Kraft food & Family Fall 2005.  I love it because it’s fast, easy, versatile (leave out some peppers, throw in some black beans, add some Mexican rice) and freezes fabulously (and makes a great dinner to take to a friend!).  Tonight I’m making three of these, and sticking 2 in the freezer for later.

1 lb extra lean ground beef
1 green pepper, chopped
1 red pepper, chopped
1 jar (16 oz) salsa
1 can (14.5 oz) diced tomatoes, undrained
1 pkg (10 oz) frozen corn, thawed
12 corn tortillas (6 inch)
1 1/2 cups sharp cheddar, divided

Preheat oven to 375.  Brown meat with peppers, stirring frequently; drain.  Stir in salsa, tomatoes and corn.  Bring to boil.

Spoon 1 cup meat mixture in bottom of 9X13″ baking dish,  Top with 6 tortillas, overlappin gas necessary.  Spoon half of remaining meat mixture over tortillas, top with 3/4 cup of cheese.  Top with remaining 6 tortillas and meat mixture.  Cover with foil.

Bake 25-30 minutes or until heated through.  Remove from oven, uncover.  Sprinkle with remaining 3/4 cup cheese.  Let stand 5 minutes or until cheese is melted.


1) This works well in a 9″ round cake pan, which we usually have more of than 9X13s, and makes freezing easier.

2) layer your dish with foil, then saran wrap BEFORE you start to layer the food, and make sure there are “tails” of saran and foil coming over both edges.  Layer everything, cover with the saran and foil, and freeze BEFORE baking.

3) When the casserole is frozen through, take it out of the pan and then use your food saver (or zip loc) and label before freezing.

4) The extra 3/4 cup of cheese that you put on at the end of the recipe?  Stick the shredded cheese in a snack size zip lock bag and place it on top of the frozen casserole before you food saver (or zip loc) the food closed.

5) On baking day: peel off the saran and foil and place the frozen casserole in the pan you’ll be cooking it in to defrost, you won’t be able to get it off later without making a huge mess, and follow cooking directions above.

Sirloin Steak

We cooked the first “fresh beef” we had picked up earlier this week.  I can count the time I’ve made a “naked” steak on one hand, so I was a bit nervous.  This came out perfect!  Thanks, Alton Brown.

1 1/2 pounds sirloin steak, 1 to 1 1/4-inches thick
2 teaspoons olive oil
Salt and freshly ground black pepper

Preheat oven on broiler setting. Make foil ‘snake’ out of aluminum foil to use to keep oven door slightly ajar so that broiler won’t turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.