Orange Teriyaki Beef with Noodles

• 1 lb beef boneless sirloin, cut across grain into thin strips 
• 2 cans (14.5 oz each) of beef broth
• 3 tbs cornstarch
• 1/4 C soy sauce
• 1/4 C brown sugar
• 1 clove mined garlic
• 1/8 tsp powdered ginger
• 1/4 C orange marmalade
• 3 C snap pea pods
• 6 oz uncooked extra thin spaghetti noodles

1. Spray 12 in skillet with cooking spray. Cook beef in skillet over medium-high heat 2-4 min until brown. 
2. Mix cornstarch with 1/2 C beef broth. Set aside to think sauce later
3. In same skillet used to cook meat, mix remaining broth, soy sauce, brown sugar, garlic, ginger, and marmalade. Heat to boiling. Stir in noodles; reduce to medium heat. Cover and cook 5-10 min until noodles are tender
4. Stir in snap pea pods, broth/cornstarch mixture, and beef. Cook uncovered 2-3 min

*From KK's cooking class*

Meatball subs

4 cloves garlic
2 sub rolls (or 4 depending on size of meatballs)
1 shallot
1 yellow onion
10 oz ground beef
1/4 C panko bread crumbs
2 tsp italian seasonings
1 15oz can crushed tomatoes
4 slices provolone cheese
1/4 C grated parmesan cheese

combine beef, panko, italian seasonings, 1/2 garlic and 1/2 shallot. drizzle olive oil and season with salt and pepper. gently mix until combined and form into 8 meatballs

place meatballs on cookie sheet about 2 inches apart. bake for 8-10 min at 500* F

While meatballs bake, heat 2 tsp olive oil in pan on med-high. add onion and remaining garlic. cook about 3-5 min. Add tomatoes and 1/4 C water. season with salt and pepper. bring to boil then simmer for 4-6 min or until thickened. add browned meatballs to sauce and simmer 4-6 min.

toast buns in oven. layer provolone then meatballs, then parmesan and bake 2-4 min.

Beef Stroganoff

2 lb beef fillet, cut into bite-sized pieces (flank steak works well)
Mix in bag:
1/4 cup flour
1 tsp pepper
1 tsp salt
Shake meat cubes in flour, salt, and pepper
Saute in:
1 Tbl olive oil
1 Tbl butter
1Tbl chopped shallot
1 clove garlic
1 onion, chopped
4 oz sliced mushrooms
Then add:
1 Tbl paprika
1/2 can beef consomme
1 can water
1 Tbl lemon juice
Turn heat down to simmer and cook for 45 minutes.  Add 1 cup sour cream.  Serve over egg noodles.

SLOW COOKED SHREDDED BEEF

Use a boneless chuck roast cut of beef.
For every half pound of meat, you need to cook it for at least 3 hours.
Anything above 10 lbs., you need to cook for at least 16 hours at 175 degrees.

Salt & pepper meat generously
Brown in skillet with oil

If cooking in dutch oven inside the oven… put meat in foil and add:
1 Tbl. liquid smoke per pound of meat or no more than one bottle per wrapped pkg.

Wrap tightly in foil and then a brown paper grocery bag or butcher paper.
Put in oven at 175-200 degrees and let cook for duration of time noted above.

If cooking in crock pot…mix ½ cup water with 1 Tbl. liquid smoke per pound of meat or no more than one bottle per batch. Place meat in crock pot (don’t need to wrap in foil or paper). Set crock pot to low and let cook for duration of time noted above (I used the "keep warm" setting and left it over night and it worked great). You may want to turn the meat half way through since it won’t be completely covered by the liquid.

Take out of pkg. or crock pot and pull apart. (It is much easier if you let the meat cool before you pull it apart) Remove the fat and shred.
Put back in roaster or crock pot and mix with Bulls Eye Barbeque sauce. (I used about ½ of an 18oz bottle of BBQ sauce for a 3 lb roast. I also skimmed the fat off the water/liquid smoke liquid from the crock pot and added that back in for flavor with the BBQ sauce).

Keep warm until ready to serve or keep refrigerated for up to three days and then warm and mix with barbeque sauce.

Serve on rolls or your favorite bread.

Can also be frozen with BBQ sauce on it.

Italian Meat Sauce

Simple Italian-Style Meat Sauce
Makes about 6 cups. Published March 1, 2008. From Cook's Illustrated.
Except for ground round (which tasters found spongy and bland), this recipe will work with most types of ground beef, as long as it is 85 percent lean. (Eighty percent lean beef will turn the sauce greasy; 90 percent will make it fibrous.) Use high-quality crushed tomatoes; our favorite brands are Tuttorosso, Muir Glen Organic, and Hunt’s Organic. If using dried oregano, add the entire amount with the canned tomato liquid in step 2. The sauce makes enough for nearly 2 pounds of pasta. Leftover sauce can be refrigerated in an airtight container for 3 days or frozen for 1 month.
Ingredients
4 ounces white mushrooms , cleaned, stems trimmed, and broken into rough pieces
1 large slice high-quality white sandwich bread , torn into quarters Mom removes crust

2 tablespoons whole milk Mom uses half and half

Table salt and ground black pepper
1 pound 85 percent lean ground beef (see note and related content)Mom buys the 5lbs of Ground Beef at Costco and doubles this recipe for that much meat
1 tablespoon olive oil
1 large onion , chopped fine (about 1 1/2 cups)
1 Cup Finely chopped Celery
6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes , drained, 1/4 cup liquid reserved
1 tablespoon minced fresh oregano leaves or 1 teaspoon dried oregano (see note)
1 (28-ounce) can crushed tomatoes
1/2 ounce grated Parmesan cheese (about 1/4 cup)

Instructions
1. Process mushrooms in food processor until finely chopped, about eight 1-second pulses, scraping down side of bowl as needed; transfer to medium bowl. Mom processes 2-3 stalks of celery in the processor. 
Add bread, milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper to now-empty food processor and process until paste forms, about eight 1-second pulses. Add beef and pulse until mixture is well combined, about six 1-second pulses. For this step, when you are doing a large batch (like 5 lbs of meat, you can only fit about 1.5 lbs in the processor at a time, so divvy out the bread, half&half, and s/p into the various batches.
2. Heat oil in large saucepan over medium-high heat until just smoking.
This is the order Mom uses: Sauté onions first, and celery, then garlic, then mushrooms. Sauté all until brown. During cooking, add red pepper flakes. When everything is light brown, add the tomato paste and mix. 
Add onion and mushrooms; cook, stirring frequently, until vegetables are browned and dark bits form on pan bottom, 6 to 12 minutes. Stir in garlic, pepper flakes, and tomato paste; cook until fragrant and tomato paste starts to brown, about 1 minute. If you are making sloppy joes or taco meat, this is when you add the meat mixture and cook until just a little pink remains. At that point, you can add the sloppy joe ingredients and finish the cooking/simmering. For taco meat, just keep cooking until nice and brown. 

These next steps are for if you are making the spaghetti sauce:Add 1/4 cup reserved tomato liquid and 2 teaspoons fresh oregano (if using dried, add full amount), scraping bottom of pan with wooden spoon to loosen browned bits. Add meat mixture and cook, breaking meat into small pieces with wooden spoon, until beef loses its raw color, 2 to 4 minutes, making sure that meat does not brown.
3. Stir in crushed and drained diced tomatoes and bring to simmer; reduce heat to low and gently simmer until sauce has thickened and flavors have blended, about 30 minutes. Stir in cheese and remaining teaspoon fresh oregano; season with salt and pepper to taste.
Technique:
Keys to Great Flavor: Minced mushrooms browned in oil boost the sauce's meaty taste. A spoonful of tomato paste and a sprinkle of Parmesan cheese add complexity.

Use Tube of Amore Tomato Paste