Beef Recipes

Circleville Style Pumpkin Burgers
By: Gailee Agin

1 ½ Pounds Ground Chuck
½ Pound Fresh, Bulk Chorizo
1 Yellow Onion, chopped medium
1 12 oz Can Pumpkin
10 oz Tomato Sauce
2 Tbsp Pumpkin Pie Spice Blend
3 Tbsp Granulated Garlic
3 Tbsp Chili Powder

This is more of a ‘sloppy joe’ than a traditional burger, but once you’ve tried it, you’ll wonder why you ever doubted me.

In a 9-inch skillet, cook crumbled chuck, chorizo, and chopped onion, until meat is brown and onion translucent. Add the rest of the ingredients and simmer over low heat, stirring occasionally, for 1 hour.

roasted corn

Southwest Style Pumpkin Burgers
By: Gailee Agin

1 pound Ground Round or Sirloin
1 Yellow Onion, chopped medium
1 Tbsp Garlic, chopped
½ cup Green Onion, chopped fine
½ Roasted Red Pepper, chopped
1 cup Cut Corn
1 cup Canned Pumpkin
1-12 oz can Black Beans, drained
3 Tbsp Chili powder
1 Tbsp Cilantro, chopped (optional)
1 tsp. Cumin (optional)
2 Slices Fresh Bread

In a heavy bottom pan, heat about 2 Tbsp oil, add onion and sauté until translucent, add garlic and continue to cook until nicely browned (this is where the nice deep flavor will come from, so brown it well, but don’t burn).

In a small skillet, over medium heat, stir corn kernels, chili powder and cumin. Cook, stirring often, to pan roast the corn. It will slowly caramelize and brown, again, brown, not burn.
Allow both pans of vegetables to cool.
In a large bowl, mix together ground beef, canned pumpkin, green onion, roasted red pepper, and the sautéed onions, garlic and corn. Mix well with clean hands. Start with one slice of fresh bread, crumble finely between fingers, mix well into burger. You may need to add the second slice to get to the consistency needed. Form patties, 4-6 per batch (remember, the beans and all the veggies will stretch one pound of beef quite far). Sauté burgers in a very small amount of oil until brown all around, about 3-5 minutes per side. Serve on toasted bun with chipotle mayo, sliced Bermuda onion, tomato slices, sprouts or whatever strikes your fancy.

“Japanese Style” Ribeye

“Japanese Style” Ribeye

By: Gailee Agin

2 bone in Ribeyes

1 Tbl. Ginger paste, if you can’t find it in a tube, mince it fine and grind with the back of a spoon.

1 ½ tsp. garlic paste or 1 tsp. ground garlic

1 medium Onion chopped fine

Soy sauce to taste

Black pepper to taste

2 cups sticky rice, cooked according to package directions

Rice wine vinegar to taste, approxamitly 1-2 tsp.

1 Tbl Toasted sesame seeds

1 tsp sesame oil

Red or green pepper, sliced in quarters

In a glass bowl, mix ginger, garlic, onion, soy and black pepper. Add the steaks, cover and marinate, in refrigerator, at least one hour, or even overnight.

Drizzle peppers with a small amount of olive oil, or spray grill surface with nonstick spray. Grill the steaks on med-high heat, to desired temperature, add peppers and grill 3-5 minutes, allow steaks to rest 5 minutes. Fluff rice, add rice wine vinegar, garnish with sesame seeds. Slice peppers into strips, place over well-rested steaks. Drizzle plate with sesame oil. A nice veggie for this is steamed sugar snap peas.

Photo By Faith Durand

Steak in the Oven

By Faith Durand
This method takes 15 minutes, tops. Have the rest of your meal ready, the candles lit, and the wine poured before you start cooking. (Although you should probably heat the broiler at least 20 minutes before you need to cook.) It turns out a beautifully juicy, medium-rare steak, with crisped and crunchy edges, and so much flavor! This is probably our favorite way to cook a steak, honestly; it is even easier than grilling.

• This method is adapted slightly from Alton Brown's Pan-Seared Rib Eye recipe.

• Yield: One pound of steak is plenty to feed two people. In fact, I've served four people on just one pound of boneless ribeye. One pound of bone-in ribeye is enough for a feast for two, with a little left over for lunch the next day.

What You Need

Ingredients

One approximately 1-pound ribeye steak, 1 to 1 1/2 inches thick
Canola or vegetable oil
Kosher salt
Freshly ground black pepper

Equipment

Cast iron skillet
Long tongs
Very thick or well-padded oven mitt

Instructions

1. The first, and most important, step in cooking a great steak is to buy a great steak. The best way to do this is to go to a local butcher, preferably one who either raises the animals himself or sources them from a local farm. The beef should be at least partially grass-fed and humanely butchered. Look for steaks that have been dry-aged to intensify the flavor, too. I buy my steak from a butcher at my local market; they raise the animals on a farm nearby and dry age the beef for at least a couple weeks. (I love Bluescreek Farm Meats, my local butcher! There is always a difference in taste when buying from good folks like them.)

2. Buy a rib eye steak. It should be at least 1-inch thick and have some fat marbling around the edges. Again, buy the best you can. No matter how expensive it is, it will still be cheaper than eating out on Valentine's Day! Expect to pay at least $10 to $15 for a pound of steak. If it is less than that, pass it up. I live in the Midwest, so prices aren't too bad here. If you're in the city, you should probably expect to pay at least $20 per pound. 1 pound of steak will easily feed two, and can be stretched to three or even four people.

3. Now that you have your rib eye steak, open the package and drain out any juices. Blot the steak dry with paper towels or a rag. Let the steak come to room temperature, if it isn't already.

4. Turn on your oven and heat it to broil. Put a cast iron skillet in the oven to heat up with the oven.

6. Pour a little canola or vegetable oil (about 2 tablespoons) into a small bowl.

7. Put about 1 tablespoon of kosher salt into a ramekin and mix in a generous amount of freshly ground black pepper.

8. Brush the oil all over the steak, coating it generously on both sides and on the ends.

9. Now sprinkle the salt and pepper mix generously on both sides of the steak, patting it into the steak so it sticks.

10. Turn on a stove burner to high heat.

11. Very, very carefully remove the hot cast iron skillet from the oven, using your thickest and most reliable oven mitt or pad! Place it over the high heat and use long, sturdy kitchen tongs to place the steak on the hot pan. It should sizzle immediately.

12. Cook the steak for 30 seconds, then flip it over.

13. Cook the steak for an additional 30 seconds on the other side. Then, again carefully, put the skillet and steak back in the oven. Cook the steak for 2 minutes. (Don't forget to turn off the burner) Open the oven and carefully flip the steak, using the long tongs. Return to the oven and cook for an additional 2 minutes. At this point your steak will be medium-rare (as seen in the photos). If you prefer your steak closer to medium, add 2 minutes to the oven time.

14. Take the steak out of the oven. Turn off the oven. Remove the steak from the pan and put it on a large cutting board. Cover it with aluminum foil and let the steak rest for about 5 minutes.

15. Slice the steak against the grain and fan slices out on each plate. Serve immediately.

Additional Notes:
• If you wish, you can also make a pan sauce with the drippings from the steak. To do this, put the skillet over medium heat while the steak is resting. Add about 1/2 cup of beef or chicken broth, and about 1/2 cup of red wine. Bring to a boil, lower the heat, and simmer until it is reduced by at least half. Scrape up any small bits of meat still clinging to the skillet. Pour the reduced sauce over the sliced steak on each plate before serving.

Crock Pot Stroganoff

Crock Pot Stroganoff

By: Bluescreek Farm Meats (Gailee Agin)

1 Boneless Chuck Roast 2 ½-3 Pounds

1 Pint Bluescreek Beef Stock, thawed

1 cup water

½ cup red wine, optional

8 oz mushroom slices

1 large yellow onion, cubed in1 inch pieces

12 oz bag of egg noodles

1 cup sour cream

Salt and Pepper to taste

Paprika for garnish

In crock-pot, place the roast, stock, water, wine (if desired), mushrooms and onion. This can be done the night before and stored in refrigerator, and placed in cooker before leaving for the day. Cook according to manufactures instructions, or ask anyone at Bluescreek, they can tell you how long and at what temperature for the size you bought. After 8-12 hours, depending on the weight, remove from heat, but leave in pot with sauce. Using 2 forks, pull the meat into bite size pieces. Cook the egg noodles according to package directions. Add noodles and sour cream, stir and serve garnished with paprika.

Margarita Marinade
By: Bluescreek Farm Meats (Gailee Agin)

Great for any steak that needs a bit of tenderizing before grilling: Sirloin Tip, Charcoal, Tri-Tip, Flat-Iron.

1/4-C Lime juice
Squeeze of orange juice
1/4-C Tequila
2 Tbsp Olive oil
Zest of one lime
1 tsp. To 1 Tbsp Of fresh chopped Cilantro
2 cloves finely chopped Garlic
1 tsp. Brown sugar
Salt and pepper to taste
1/4 tsp. Cayenne pepper, optional

Preparation:
Whisk all ingredients together in a non-metal bowl.
Marinate 2-3 hours in refrigerator.
Cook over medium heat.
After grilling, place a pat of butter on each steak and allow to rest 2-5 minutes before serving.

Beef Enchiladas

Cinco De Mayo (Beef Enchiladas)
By: Bluescreek Farm Meats (Kirsten Cox)

2 lb. Beef Stew
3 cloves garlic (crushed)
1 can tomatoes
2 Tbsp taco seasoning mix (mix in after meat is cooked)
1 small onion
1 1/2 bell pepper
8-10 small flour tortillas
16 oz. enchilada sauce
16 oz Mexican cheese mix

Preparation:
Place beef, garlic, tomatoes in a crock pot on low for 6-8 hours or until tender. Remove beef from crock pot and shred. Strain and reserve 1 C of the beef juice. Mix 2 Tbsp of taco mix, beef, and beef juice together. Chop and brown the onion and bell pepper. Then lightly cover tortillas with enchilada sauce and fill with onion/peppers, beef and cheese and roll.
Fill pan and Bake @ 350°F for 45 min.

Vegetable Beef Soup

By: Bluescreek Farm Meats (Gailee Agin)

2-3 lbs. beef shank
1 Tbsp salt
1/4 tsp. leaf thyme or marjoram
1/4 tsp. pepper
1 bay leaf
6 Cs water
1 C Bluescreek stock (1/2 pint)
2 med. potatoes, peeled and cubed
2 stalks celery, sliced
2 med. carrots, sliced
1 sm. onion, chopped
1 Tbsp. garlic, chopped
2 c. (1 lb. can) un-drained chopped tomatoes
1 1/2 c. frozen whole corn (or any combination of vegetables)

Preparation:
Combine beef, salt, thyme, pepper, bay leaf, stock and water. Simmer, covered 2 1/2 to 3 hours or until meat is tender. Remove beef shank, and bay leaf; cut meat from bones and return to soup. Following the 2 part soup recipe at the beginning of the cookbook. Sauté onion and garlic until soft, add to soup pot. Add remaining ingredients. Cover and continue simmering about 30 minutes or until vegetables are tender.

Roast Beef with Beer and Bacon
By: Bluescreek Farm Meats (Gailee Agin)

1 1/3 lb Eye of Round Roast
12 oz stout (Guinness or oatmeal stout)
6 slices bacon, cut into 1/2" pieces
1 medium yellow onion, diced
1 Tbsp. minced garlic
Black pepper to taste

A cast iron dutch oven is what I used, if you do not have a pot that can be used both on top of the stove and in the oven, you'll need a sauté pan and oven dish.

Preparation:
Place the beef in a non-metal small bowl. Cover with beer and marinate 1 hour,
Heat oven to 350° F.
Fry the bacon until crisp. Remove using a slotted spoon. Sauté the onion in the bacon drippings. When soft, add the garlic. Fry until brown. Deglaze dutch oven with a little of the beer marinade. Add rest of beer, and the bacon and nestle beef on bottom of pan. Insert probe thermometer. Bake until probe thermometer reads 125° F, about 1 hour. Remove from oven, but Leave It in the Hot Pan. Allow it to rest for 15 minutes; the roast will continue to cook. Slice the beef into very thin slices. Spoon the bacon and onion mixture over and serve (with mashed potatoes of course).