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Ground Beef & Potato Bake

Ground Beef & Potato Bake

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Yield: 4

Essen Recipes

Similar to shepherd’s pie, this bake is perfect for making in advance and storing in the freezer for up to three months.

  • 1TBS pork lard (or any oil you prefer)
  • 1lb lean ground beef
  • 1onion
  • 2garlic cloves
  • 1cup heavy cream or milk
  • 1tsp thyme
  • 1tsp sage
  • salt, black pepper
  • 2handfuls spinach (optional)
  • 2tsp Worcestershire sauce
  • 7-9mushrooms (optional)
  • 4peeled potatoes
  • 4oz Gruyère cheese

Start by preheating your oven to 350°F.

Melt 1 TBS of pork lard (or heat the same amount of oil) in a large frying pan over a medium-high heat.

Add 1 lb of ground beef and break it up with a spatula or wooden spoon. Cook until browned.

Meanwhile, slice 1 onion into half-rings.

Push the beef onto one side of the pan, add the onions to the other side and cook, stirring occasionally, for about 5 minutes until tender.

Season beef with salt & pepper. Add 1 tsp sage. Mix beef and onions together. Add 2 cloves of minced garlic, 2 tsp Worcestershire sauce, mix.

Add mushrooms and stir. Cook for a few minutes until mushrooms lose water and start to brown.

Add spinach (optional) and mix, cook until wilted. Remove from heat.

Top with a layer of ¼-inch thick sliced potatoes. Season with salt & pepper and 1 tsp thyme. Top with shredded Gruyère cheese.

Top with another layer of potatoes. Season with salt & pepper and 1 tsp thyme.

Pour over 1 cup of cream and top with shredded Gruyère cheese.

Cover with foil.

Back at 350°F for 60 to 75 minutes, until potatoes are very tender.

Uncover and cook until golden brown, for about 10 minutes.

Remove. Let it rest for 5 to 10 minutes.

Serve.

Pork Cutlets, Francese

Pork Cutlets, Francese

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Yield: 4

Adapted from many

Pork Francese is a savory Italian American dish featuring tender thin pork cutlets dredged in flour and egg, pan-fried until golden, and simmered in a bright lemon, white wine, and butter sauce

Pork:

  • 1lb thin pork cutlets or cubed steaks

Breading:

  • ½cup flour
  • 2-3beaten eggs
  • salt and pepper

Sauce:

  • ½cup dry white wine
  • ½cup chicken broth
  • 1-2fresh lemons, juiced
  • 2-4TBS butter

Garnish:

  • Fresh parsley
  • lemon slices


Prep the pork:

Season your pork cutlets with salt and pepper. Place the flour in one shallow dish and the beaten eggs in another.

Coat and fry:

Dredge each piece of pork lightly in the flour, shake off extra, and dip into the egg mixture. Cook in a skillet with heated oil and butter over medium heat for 2 to 3 minutes per side until golden brown. Remove and set aside.

Make the sauce:

In the same pan, add white wine and chicken broth, scraping up any browned bits. Stir in the fresh lemon juice and let the liquid simmer and reduce slightly.

Simmer together:

Return the cooked pork cutlets to the pan, spooning the lemon-butter sauce over them, and simmer for 5 to 7 minutes until the pork is fully tender and flavorful.

Ground Beef Stir Fry

Ground Beef Stir Fry

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Yield: 4

Natasha’s Kitchen

This is a quick, one-pan, 20-minute ground beef stir fry that is loaded with fresh veggies and has the best sauce (which is super easy by the way!). Serve over rice or in lettuce cups for low carb option and you’ll essentially have a copycat of lettuce wraps you’d get from takeout!
Prep: 10 Cook: 10

For the ground beef stir fry:

  • 1lb 80-20 ground beef
  • 2medium zucchinis, sliced
  • 8oz brown mushrooms or baby Bella, sliced
  • 1carrot julienned
  • chives or green onions, optional for garnish

For the sauce:

  • 3TBS soy sauce
  • 3TBS BBQ sauce, original, sweet or smoky
  • 2TBS real maple syrup
  • 2garlic cloves, grated or minced
  • 1tsp ginger, grated, or use 1 cube frozen ginger, or ¼ tsp ground ginger
  • 1TBS sesame oil


Mix the sauce:

In a small bowl or measuring cup, combine all of the sauce ingredients and set aside

Brown the Beef :

Set a large skillet or Wok over medium/high heat and add 1 TBS oil. Add beef and sauté, breaking it up with a spatula for about 5 minutes or until fully cooked through and lightly browned to build flavor. Transfer the beef to a separate bowl, keeping any oil in the pan.

Sauté the veggies:

In the same skillet, add a little bit of oil if you don’t have enough reserved from the ground beef and add all of your veggies, sautéing and stirring frequently, for 2-3 minutes or until zucchini is half done and crunchy. Don’t overcook them because they’ll still be cooking a little more with the sauce and you don’t want them to get mushy.

Add the ground beef and sauce:

Add the cooked ground beef back to the pan then add the sauce and stir to combine. Cook, stir occasionally for about two minutes or until fragrant. This gives the garlic and ginger a chance to cook lightly. Zucchini should be crisp-tender.

Season to taste with salt and pepper and remove from heat. Serve over freshly cooked rice or in lettuce cups. Garnish with chives if desired.

Storage tips:

Allow the stir fry to cool before packing into an airtight container. Store in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge overnight.

To reheat, place stir fry in a hot frying pan and sauté until warmed through or use the microwave to reheat.

Beef and Napa Cabbage

Beef and Napa Cabbage

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Yield: 4 to 6

Cook! Stacey Cook

A delicious beef and Napa cabbage stir-fry using a simple marinade.

3 slices of ginger

3 cloves of garlic, minced

2 stalks of green onion, 2-inch sections, white/green separated.

15 oz napa cabbage, upper half cut off and set aside, lower half cut in half lengthwise and then cut diagonally in 2-inch sections

Marinate:

8 oz beef, tri-tip, sliced ⅛-inch across the grain.

1 tsp soy sauce

¼ tsp dark soy sauce

½ tsp oyster sauce

2 tsp water

1 pinch of sugar

½ tsp baking soda

4 tsp cornstarch, mix evenly, add

2 tsp oil

½ tsp sesame oil, mix

Slurry:

⅓ cup water

1 tsp cornstarch

Cook:

Heat skillet over medium high heat. Add

1 TBS oil, when hot add

¼ tsp sugar

½ tsp salt, immediately add stem part of Napa cabbage, and stir fry for 1 minute, then add leaf part. Stir fry for another 45 seconds and remove it to plate. Add

1 TBS oil, when hot add

ginger slices and let sizzle briefly. Add

marinated beef, spread out to single layer and pan-fry until the bottom is golden brown. Add white part of scallion and let it sizzle in the oil briefly. Flip beef over and add

minced garlic. Stir fry until other side of beef is brown then add

1 tsp rice wine, then stir fry beef until 70% cooked. Add

2 tsp soy sauce

½ tsp dark soy sauce, stir fry until coated evenly. Add

slurry. BTB and stir to thicken.

Return Napa cabbage to pan, add

¼ tsp black pepper and toss to mix.

Serve with rice.

Beef Stir-Fry

Beef Stir-Fry

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Yield: 4 Servings

Scott Nowell

For the beef

  • 2oz lean flank steak, cut into thin slices across grain
  • 1TBS hot chili oil
  • 1TBS cooking oil
  • 1TBS ginger, minced
  • 1TBS shallot, sliced
  • 1TBS garlic, minced
  • ½tsp 5 spice powder
  • ½yellow onion, sliced
  • ½red bell pepper, sliced
  • ½green bell pepper, sliced
  • 3dried shitake mushrooms, soaked in hot water 30 mins.

For the sauce:

  • ¼cup stock
  • 1TBS hoisin sauce
  • 1tsp sesame oil
  • 1TBS soy sauce
  • 1TBS hot chili bean paste
  • 1tsp corn starch

Place the beef strips into a bowl and add the soy sauce, corn starch and mix well. Leave to marinate for 30 minutes.

Mix the sauce ingredients in a separate bowl, set aside.

Heat a wok until very hot and add the cooking oil and hot chili sauce to the wok and mix.

Add the ginger, shallot and garlic and cook for 15 seconds.

Add the marinated beef and stir-fry for one minute, or until browned all over.

Add the onion and cook 2 minutes. Add the remaining veggies and cook for 2 minutes.

Add the sauce and cook until thickened.

Chinese Beef on a Stick

Chinese Beef on a Stick

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Yield: 6 as main, 12 as appetizer

Woks of Life

This is our version of Chinese Beef on a Stick—super savory, a little bit sweet, and crisped on the edges.
Prep: 15 Marinating: 4 hrs Cook: 6-10

  • 2lb flank steak (choose a wide piece so you can get long slices)
  • 1TBS sugar
  • 2tsp cornstarch
  • 1tsp garlic powder
  • 1tsp onion powder
  • ½tsp white pepper
  • ¼tsp salt (optional if sensitive to salt)
  • 1½TBS neutral oil (such as canola, vegetable, or avocado oil)
  • 2½TBS oyster sauce
  • 1TBS sweet bean sauce (or substitute hoisin sauce)
  • 1TBS light soy sauce
  • 1tsp sesame oil
  • 3TBS water
  • 1TBS toasted sesame seeds (optional garnish)

Thinly slice the flank steak on a 45-degree angle, about ½ inch. Use a very wide piece of flank steak, so you can slice them against the grain into long 6-inch slices.

Add the beef to a large bowl, along with sugar, cornstarch, garlic powder, onion powder, white pepper, salt (if using), neutral oil, oyster sauce, sweet bean sauce, light soy sauce, sesame oil, and water. Mix well, cover, and refrigerate overnight, or at least 4 hours. During that time, soak bamboo skewers in water (minimum 1 hour, or you can use metal skewers).

Line a baking sheet with foil and a wire rack. Thread the pieces of beef on the skewers so they lay flat. Place them on the wire rack about 1 inch apart. For crispier results, use two wire racks and two sheet pans or cook in two batches.

Position an oven rack at the top-most level, closest to the heating element. Turn your oven on broil (high). Broil the skewers for 3-4 minutes on each side, watching them closely so they don’t burn. (Ovens vary!) Garnish with toasted sesame seeds if desired and serve.

Beef Chop Suey

Beef Chop Suey

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Yield: 4-6

Cook! Stacey Cook

Prep:

4 cloves of garlic, minced

4 slices of ginger

4 stalks of green onion, split lengthwise, cut 2-inch, separate green/white

6 oz onion, red or yellow, cut into large strips, separated

8 oz beansprouts

Marinate:

8 oz beef, tri-tip, cut across fiber

2 tsp soy sauce

1 tsp oyster sauce

1/2 tsp dark soy sauce

4 tsp water

1/4 tsp baking soda

5 tsp cornstarch

pinch black pepper, mix evenly, add

2 tsp sesame oil, mix, set aside

Slurry:

1 tsp corn starch

1/2 cup water

Cook:

Heat skillet over medium high heat, when hot, add

1 TBS oil

small pinch sugar

1/4 tsp salt, add

onions

1/2 tsp rice wine, cook enough to remove raw taste, remove to plate. Heat

1 TBS oil

2 slices of ginger, sizzle, add

small pinch sugar

1/4 tsp salt

beansprouts, sauté 15 seconds, add

1 tsp rice wine, remove to plate, heat

1 TBS oil

2 slices of ginger, sizzle, add

marinated beef and stir fry. add

white part of scallion

minced garlic and stir fry until beef is 70% cooked, add

2 tsp soy sauce

1 tsp dark soy sauce

1/4 tsp sugar, stir fry until color even, stir and add

slurry, mix, BTB, thicken, add

green part of scallion, return

beansprouts

onion and

pinch black pepper,

turn off heat, mix,

Serve.

Pork Chops, Mom’s Stuffing Topped

Pork Chops, Mom’s Stuffing Topped

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Yield: 4

Scott Nowell

This is my copy of one of my mom’s recipes. It was called baked stuffed pork chops, but it was actually topped with stuffing since the chops weren’t very thick.

Note: Might be worth a couple of minutes under the broiler to crisp up the stuffing.

  • 4(under 1-inch thick) center-cut bone-in pork chops (6 to 10 oz each)
  • salt and pepper
  • 1bag stuffing mix
  • butter, as needed
  • 1cup chicken stock
  • 1-2stalks celery, diced
  • ½cup onion, diced

Preheat the oven to 350°F.

Prepare the stuffing mix according to the package directions. I think it’s also worth sauteing the onion and celery most bagged stuffing’s call for.

Season pork chops on both sides lightly with salt and pepper.

Place pork chops on a sheet pan. Put a mound of stuffing on top of each chop. Bake until chop is 140°F close to bone, about 15 minutes for 1/2-inch cutlets.

Remove from oven, rest for 5 minutes and serve.

Serve with a starch and vegetable of your choice.

Smothered Pork Chops

Smothered Pork Chops

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Yield: 2 Servings

Adapted from: Simply Recipes

Thick cut pork chops are seasoned, then pan seared in a cast iron skillet and smothered in onion & mushroom gravy. Serve over mashed potatoes with a green vegetable.

  • 2TBS vegetable oil or lard
  • 2center-cut pork loin chops, cut 1-inch thick (about 1½ lb)
  • 2tsp kosher salt
  • 1tsp ground black pepper
  • 1yellow onion, halved and sliced ½-inch thick
  • 4oz mushrooms, sliced
  • 2cloves of garlic, thinly sliced
  • 3TBS AP flour
  • 1½cups beef (or chicken) stock 
  • ¼cup heavy cream
  • 2sprigs fresh rosemary


Season and sear the pork:

In a large (12-inch) cast-iron skillet set over medium-high heat, add the oil. While the oil is heating, sprinkle one side of the pork chops with salt and pepper.

Place the chops into the hot pan, seasoned side down, and sear for 4 minutes, or until they are a dark, golden-brown. While the first sides are searing, season the top side with more salt and pepper. Flip the chops over and cook for another 4 minutes. You may have to do this in batches for a good sear. Transfer the chops from the pan to a platter.

Sauté the onions and mushrooms:

Add the onions and mushrooms to the pan and cook them over medium heat, stirring frequently for 3-4 minutes or until they are softened and become a deep golden color. Add the garlic and sauté for 30 seconds.

Make the roux:

Once the onions and garlic are cooked down but still a little glossy, sprinkle flour over the veggies. If the onions aren’t glossy, add 1 TBS of oil before adding the flour. Cook the flour for one minute to remove the raw, starchy taste from it.

Add ¼ cup of beef stock to the pan and use your spoon to scrape up the browned bits from the bottom of the pan. The mixture will look like a very thick paste at this point.

Finish making the gravy:

Combine the cream with the rest of the beef stock and pour this liquid into the pan. Add rosemary sprigs and bring the mixture up to a gentle simmer, stirring frequently, until thickened.

Finish the chops:

Nestle the pork chops into the simmering gravy, then cover the pan. Allow the chops to simmer in the thickened gravy for 10 minutes, or until their internal temperature reaches at least 145°F and no higher than 165°F.

Serve the chops:

Place the pork chops over a bed of mashed potatoes and smother them in the gravy.

Sam’s Ribs

Sam’s Ribs

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Yield: 2 racks of ribs

Samantha Hubbell

Hmm, Hmm, good!

  • 1 or 2racks of baby back or St. Louis ribs

Dry rub:

  • 1tsp garlic salt
  • 1tsp cumin
  • 1tsp pepper
  • 1tsp paprika
  • 1tsp chili powder
  • 1tsp oregano
  • ¼tsp white pepper
  • ¼cup brown sugar

Mix all dry rub ingredients.

Preheat oven to 250°F.

Rub rib racks with dry rub mix.

Cover pans with foil. Bake for 3 hrs.

Coat ribs with sauce and bake for another hour.