Beef

344 Pins

2mo

Sharon Bailey

a person preparing food on top of paper towels

Beef Wellington Recipe

Puff Pastries

Beef Brisket Recipes

Beef Filet

1.1M views · 14K reactions | My husband loves this Mini Beef Wellington recipe | My husband loves this Mini Beef Wellington recipe | By Robyn Q | Have two pieces of the fillet and we're going to make this serve eight people and we're going to use puff pastry for this so I'm just going to roll my puff pastry out just a bit that looks perfect I'm just going to cut each of these puff pastries into four squares I'm just going to separate them room here to build so I have my little pieces of my fillet and I'm going to add add a few pieces in the middle of each of these squares. Okay, that looks great. Next up, I sauteed some mushrooms just with salt and pepper and a little olive oil and I'm just going to add a little bit to each one of these. You can mix this up and add something else if you don't like mushrooms. My secret ingredient cheese. I love borgian cheese and I just get their regular, their garlic and herb and a I like to add a little bit in my mini beef Wellington some people are always so surprised and the flavor is so good so you don't even have to worry about adding fresh herbs or anything I mean you can if you want to but there's herbs in this alright guys so I am going to do an egg wash so I've got one egg and I'm going to add that in and just a little bit of water perfect alright so I'm going to whisk that together so we're just going to brush our edges of each one of our puff pastries with our egg wash I'll just go down and brush them all real fast and then we'll fold them up perfect so super simple this is just so elegant this is so nice to make for holidays for birthdays or just to make I mean it's so easy can make it just for an everyday dinner for sure and you can make this smaller if you like I just love the size of cutting each of these into fours but you definitely can do twelve I'm just going to pull my corners together seal these mini beef wellingtons up. Oh yeah how easy is this? So just pinch that together so it's all nice and sealed. Okay and I'm going to do that with all of the rest of them. That's it. How easy is this? Seal them up. Got a pocket of goodness here. I have my sheet pan lined with parchment paper. I'm just going to add these mini beef Wellington. 450 degrees, 10 minutes and this is done. Alright, our mini beef Wellingtons are done. How beautiful is this? And how easy was this? Alright, guys. Gotta put one on my plate. Oh, yeah. That looks beautiful. Alright, let's cut into this. Oh my gosh. This looks so good. Oh, yeah. Perfectly cooked. Oh, I cannot wait to have a bite of this. Mmm mmm mmm. Okay. Gotta have some mushrooms. Some of that nice beef. Oh. Yes. And the cheese of course. It's kind of a big bite. Oh. Easiest, most delicious mini beef falling tints ever. Yum.

the food is being prepared in the crockpot on the orange tablecloths

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Goulash

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Perfect Goulash Made Easy | Perfect Goulash Made Easy Marty M makes a delicious slow-cooker goulash. This is the perfect dish for chasing away the winter chill! Enjoy y'all! | By Marty M | Alright, that is two pounds of our lean ground beef. Got one diced green pepper. Now we've got one diced red pepper. Let's get all that out. Now we've got about half of a large onion. Put that right in. We're going to come in with, this is about three cloves of garlic, three large cloves of garlic that we're going to add here. Now we're going to add two teaspoons of our Italian seasoning. Alright, that looks pretty good. Now we're going to come in with one teaspoon each of our salt. And then also with our ground black pepper. Let's try this end. That looks pretty good. Now we're going to add 214 and a half ounce cans of our Hunts diced tomatoes. And two fourteen and a half ounce cans of our Hunts tomato sauce. Alright. Now this is looking good. You can see I used the no salt added. So happy that they finally making these. Cuz you get plenty of salt in those diced tomatoes. So no reason to add anymore salt to this. Uh what we're going to do now is just go ahead and give this in a quick mix. And y'all this is such a tasty easy recipe. Uh you know I saw there's a arctic blast hitting almost our entire country at this point and you know what? It made me think of just crock pot warm comfort food and this is one of my favorites. So let's just we're going to just give this a couple more quick flips here. And Okay. Well, that is looking pretty tasty already. Alright, y'all. This is just a few steps away from being ready. It already looks absolutely fantastic. I love these fresh vegetables. Oh, man. Alright, that ground beef. Let's let's go ahead and top this off. We are going to use about two cups of our beef broth here and this is a four cup cartons so we're going to use about half of it. I think that's pretty good. Let's go ahead and give it one last mix here. Okay. Now this is ready to start cooking. So we are going to go ahead and we're going to put our lid on now. And we're going to let this cook down on on low for about 6 hours. And I can't wait. Alright. Alright y'all. It has been about five and a half hours. And we are almost done. Let's go ahead and give this just a quick stir. This is looking phenomenal. I love making goulash a a cold winter day and that's exactly what this is. Even though we are here in Las Vegas, it is unseasonably cold. Alright. So now, our last steps here. We're just going to add one bag of our sweet peas. Just like so. Then we are going to add one box of our macaroon noodles. Let's go ahead and just mix this in. Oh that looks so good. I cannot wait. I will be keeping a close eye on those noodles. As soon as these noodles are ready it will be time to eat. So what we're going to do is just throw our lid back on. And we're just going to give this you know probably about 15 to 20 minutes. And we'll just check on it as soon as these noodles are done. It'll be time to taste it. Alright. It has been exactly 15 minutes and I cannot wait. Our goulash is ready to serve. Y'all this looks and smells so good. So let's go ahead and dive in. I don't know if you would consider this an American goulash or Hungarian goulash. I think there are a couple different versions but sure does look delicious to me. Okay. Alright. Let's go ahead and give this a little taste. See how we did. Wow. Y'all this is so good. Hope you make it. I hope you love it. Thanks so much for watching. Stay warm.

the food is being cooked in the oven with a spatula and fork on it

108K views · 9.2K reactions | POOR MANS BURNT ENDS OMG were these freaking fantastic - best foodie hack yet that I’ve tried! TY @foodiebawse for the recipe and idea. I bought 2 very cheap on sale imported chuck roasts (about 2.5-3 lbs each) This method made them melt in your mouth, fork tender and finger licking good. @foodiebawse puts his on the grill first but - my grill is hard to regulate temp wise and I didn’t want to over cook them. And was just easier in the oven. RECIPE: Imported Chuck Roast (I have a total of about 6lbs here) 1 cup mustard BBQ seasoning (I’m using @traderjoes coffee rub) 1.5-2 cups brown sugar 1 bottle bbq sauce (I’m using baby rays hickory brown sugar) 1. Smother your roasts in the mustard and seasoning. 2. Cover and cook on 220-225F for about 2.5 hours (till inside reaches 176F) 3. Let rest and cool and cut into big chunks 4. Pot chinks in bowl and cover them in the brown sugar and bbq sauce. Make sure to really coat each piece well. 5. Pour into a baking pan that you can spread them out in 6. Bake on 225F for at least 90 minutes if not 2 hours. You want them fork tender almost falling apart. 7. Serve and enjoy #poormansburntends #kosher #koshercooking #foodhack #viralrecipes | Sarah M Lasry - EASY RECIPES & TRAVEL | sarah_lasry · Original audio