The "May is Beef Month" contest entries I have received so far include:
Melanie entered The Ultimate Beef Stroganoff
Erin entered Sesame Flank Steak
Sarah entered her mom's vegetable (with beef!) soup
Bethany entered "Haystacks"
1 lb. ground beef
1 can cream of mushroom soup
1 pkg fridge biscuits
1-2 pkgs shredded cheese
Brown ground beef and drain grease. Return to skillet and add cream of mushroom soup. Mix in well. In a greased 9x9 pan, lay out biscuits to cover bottom and halfway up sides of pan. Pour in beef and soup mixture. Cover completely with cheese. Bake at 350 degrees until cheese is slightly golden and biscuits have started to brown on edges(about 20 minutes).
My mother-in-law does this in a muffin tin. It looks really neat, but takes longer. I didn't have a muffin tin when I started doing this, so I had to modify! Now we call it a haypile!
E-mailed recipes include -
Megan's Kraut Burgers:
2 lbs. ground beef
1/2 head of cabbage (shredded)
salt and pepper to taste
Brown the ground beef and drain. Add cabbage, salt and pepper. Cook until cabbage is tender. Set aside while you make the dough.
2 C. warm water
1 tsp salt
1/3 C. oil
1/2 C. sugar
2 packages yeast
6 1/2 - 7 1/2 C. flour
Beat together water, salt, oil and sugar - add egg and then yeast, let dissolve. Add flour and knead until smooth. Put in an oiled bowl and let rise until double in size.
Once risen, pull off a small amount of dough and roll out. Add meat mixture and form the dough around it. Put the seam side down on a cookie sheet and bake at 350 degrees until golden brown (approx. 20 minutes). These freeze really well.
If you have left over dough, make cinnamon rolls! Roll out into a rectangle. Butter the top liberally and sprinkle with sugar, cinnamon, and nuts. Roll, cut, and bake at 350 degrees.
Gary's Mustard Roast Beef
1/4 cup apricot preserves
2-4 tablespoons spicy brown mustard
2-3teaspoons reduced-sodium Worcestershire sauce
1 tablespoon light brown sugar
1 tablespoon prepared horseradish
1 teaspoon crushed caraway seeds
1/4 teaspoon ground allspice
1 teaspoon crushed black or mixed peppercorns
1 boneless beef sirloin tip roast, fat trimmed (about 2 pounds)
Mix all ingredients except beef in bowl. Spread on meat. Place meat on rack in roasting pan. Roast at 350 degrees to 140 degrees for medium or 160 degrees for well-done....30 to 45 minutes. The spicy coating makes this roast beef extra juicy and flavorful. 8 servings
And this entry, from my mom (this makes me smile, so I included the whole e-mail):
Here is my recipe. Wish I knew how to post it on your blog - another lesson needed!
1 1/2 pounds ground round
1 1/2 pounds ground chuck
¼ c minced onion
2-3 cloves of garlic minced
5 T soy sauce
5 T honey
1 1/2 t freshly grated ginger
For a spicier burger add ¼ t of Emeril’s Essence or Bayou Blast
1. Preheat a grill. In a large bowl, blend the ground round, ground chuck, onion, garlic, soy sauce, honey, Emeril's Essence and ginger.
2. Shape the mixture into six patties. Grill to taste. Serve on sourdough buns with lettuce, tomato and onion.
These are just the best hamburgers ever. Since I already own the [Healthy Beef] cookbook I’m sharing it just because I love the recipe.
Thanks to my wonderful daughter for the cookbook and the Best Food Writing 2005 - where I got this recipe to begin with.
If you Google "barista burger" you can get the article and the recipe in case you lose things like I do.
(Like most people in her generation, learning to use new technology is sometimes a challenge . . . but I'm pretty impressed that my mom has caught on to the ubiquitous use of Google! Oh, and the barista burgers - it's definitely worth your time to read the story behind the burgers - and try them for yourself!)