MEDITERRANEAN BEEF MEATBALL KABOB

INGREDIENTS

1. 1 pound Ground Beef (93% lean or leaner)
2. 1/4 cup dry breadcrumbs
3. 2 egg whites or 1 whole egg
4. 2 tablespoons chopped fresh parsley
5. 2 tablespoons water
6. 2 cloves garlic
7. 1 teaspoon ground cumin
8. 1/2 teaspoon salt
9. 1/4 teaspoon pepper
10. 4 flatbreads (such as naan, lavash or pita bread)

Toppings (optional):

1. Chopped tomatoes, chopped cucumber, chopped red onion, chopped fresh parsley, Tzatziki sauce

INSTRUCTIONS

• Heat oven to 400°F. Combine Ground Beef, parsley, garlic, cumin, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into sixteen 1-1/4-inch meatballs. 
• Thread meatballs onto four 10-inch skewers. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes.
• Remove meatballs from skewers. Serve in flatbreads. Garnish with Toppings, as desired.

Test Kitchen Tips

Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness. 

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GARDEN HERB STRIP STEAKS

INGREDIENTS

2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)
Salt

Seasoning:

2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
2 teaspoons freshly grated lemon peel
3 cloves garlic, chopped
1/4 teaspoon pepper

INSTRUCTIONS

Combine Seasoning ingredients in small bowl; reserve 2 teaspoons for garnish. Press remaining seasoning evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Carve steaks into slices. Sprinkle with reserved seasoning and salt, as desired.

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Slow Cooker Beef Stroganoff

Ingredients

1 pound cubed beef stew meat
 1 (10.75 ounce) can condensed golden mushroom soup
 1/2 cup chopped onion
 1 tablespoon Worcestershire sauce
 1/4 cup water
 4 ounces cream cheese

Directions

1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

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Meatballs with Garlic Bread

Cooking the meatballs in the tomato sauce saves time and infuses the sauce with flavor. Bonus: There's only one pot to wash!

• Prep Time 25 minutes
• Total Time 35 minutes
• Yield Serves 4

Ingredients

• 3 hoagie rolls
• 1 pound ground beef chuck
• 1 large egg, lightly beaten
• 3 teaspoons minced garlic
• Coarse salt and ground pepper
• 3/4 teaspoon dried oregano
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) whole peeled tomatoes

Directions

1. Preheat oven to 400 degrees. Tear 1 roll into pieces; pulse in a food processor until fine crumbs form. In a large bowl, toss crumbs with 1/3 cup water. Add beef, egg, 1 teaspoon garlic, 1/4 teaspoon pepper, and 1/2 teaspoon oregano; mix just until combined. Gently form mixture into 12 meatballs.
2. In a large Dutch oven or heavy pot, heat 1 teaspoon oil over medium-high; swirl to coat. Add meatballs and cook, turning occasionally, until browned, about 7 minutes.
3. Add crushed and whole tomatoes with juice (breaking up tomatoes), 1 teaspoon garlic, teaspoon oregano, and pinch of sugar. Season with salt and pepper. Bring sauce to a boil; reduce to a rapid simmer and cook until meatballs are cooked through, about 15 minutes.
4. Meanwhile, split 2 rolls and place, cut side up, on a rimmed baking sheet. Brush with 2 tablespoons oil and sprinkle with 1 teaspoon garlic; season with salt and pepper. Bake until golden, about 10 minutes. Serve meatballs with garlic bread.

Cook's Note

To freeze: Form meatballs. Freeze on a parchment-lined baking sheet, then transfer to a resealable plastic bag and store in the freezer, up to 3 months. To serve, thaw and continue with step 2.

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Grilled Pepper-Crusted Sirloin

Slice steak against the grain: Place steak on a cutting board and, holding the blade of a sharp knife at a 45-degree angle, cut into thin slices

• Prep Time 5 minutes
• Total Time 25 minutes
• Yield Serves 4

Ingredients

• 1 1/2 pounds sirloin steak
• 2 teaspoons coarse salt
• 4 teaspoons cracked black pepper

Directions

1. Heat grill to medium-high.
2. Season both sides of steak with salt and pepper.
3. Lightly oil grates and place steak on grill; cover grill and cook to desired doneness (about 10 minutes per side or 135 degrees on an instant-read thermometer for medium-rare).
4. Remove from grill; cover with foil, and let rest for 10 minutes.

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Lasagna

Original Recipe Yield 12 servings

Ingredients

• 455 g sweet Italian sausage
• 340 g lean ground beef
• 80 g minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 364 g canned tomato sauce
• 120 ml water
• 25 g white sugar
• 1 g dried basil leaves
• 1 g fennel seeds
• 2 g Italian seasoning
• 20 g salt
• 0.5 g ground black pepper
• 15 g chopped fresh parsley
• 12 lasagna noodles
• 455 g ricotta cheese
• 1 egg
• 3 g salt
• 340 g mozzarella cheese, sliced
• 60 g grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutritional Information

Amount Per Serving  Calories: 448 | Total Fat: 21.3g | Cholesterol: 84mg

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Goulash in the Microwave

Original Recipe Yield 6 servings

Ingredients

• 224 g uncooked elbow macaroni
• 455 g ground beef
• 165 g diced onion
• 125 g sliced celery
• 9 g minced garlic
• 1 (14.5 ounce) can diced tomatoes
• 1 (10 ounce) can tomato sauce
• 10 g sugar
• 7 g paprika
• 2 g dried oregano
• 0.5 g caraway seed
• 0.2 g cayenne pepper, or to taste
• 6 g salt

Directions

1. Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.
2. Meanwhile, crumble the ground beef into a 2 quart or larger casserole dish. Add the onion, celery and garlic. Cook in the microwave on High for 5 to 6 minutes, or until beef is no longer pink. Stir once during cooking. Drain off the grease.
3. Stir the tomatoes, tomato sauce and sugar into the beef, and season with paprika, oregano, caraway seed, cayenne pepper and salt. Cover, and cook in the microwave on power level 8 for about 14 minutes, or until celery is tender and the flavors have blended.
4. Remove from the microwave, and mix in the cooked macaroni. Cook for 2 to 3 more minutes, until heated through. Serve.

Nutritional Information

Amount Per Serving  Calories: 327 | Total Fat: 9.8g | Cholesterol: 46mg

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