Easy Fall Beef Recipes

Kelly Schmidt, from the Minnesota Beef Council, shares his recipe for some fantastic fall dishes.

Beefy Harvest Soup

This Beefy Harvest Soup is made with ground beef, smoked beef sausage, vegetables and macaroni.

INGREDIENTS:

  • 1 pound Ground Beef (93% or leaner)
  • 2 cups water
  • 1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
  • 1-1/2 cups frozen mixed vegetables
  • 4 cups reduced-sodium beef broth
  • 1 cup uncooked large elbow macaroni
  • 4 ounces smoked Beef Sausage, sliced
  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Remove drippings.

Cook’s Tip: 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.

  1. Meanwhile, combine water, tomatoes, vegetables and broth in large saucepan; bring to a boil. Stir in macaroni and beef; return to a boil. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally. Stir in sausage; continue simmering 2 to 4 minutes or until macaroni is tender and beef sausage is cooked through. Season with salt and pepper, as desired.

Kelly’s tips:

  • Other pasta shapes, such as rotini, bow ties, medium shells or ditalini, may be substituted for large elbow macaroni; adjust cooking time as needed
  • Slice Beef Sausage to desired thickness, I recommend slicing at an angle.

 

Lazy Beef Lasagna

Try this no-full lasagna recipe.  This Lazy Beef Lasagna is great for beginners!

Ingredients:

  • 1-1/2 pounds Ground Beef (93% lean or leaner)
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1 jar (26 ounces) prepared pasta or marinara sauce
  • 1-1/2 cups water
  • 1 package (20 to 25 ounces) refrigerated or frozen cheese ravioli
  • 1 cup shredded Italian cheese blend
  1. Heat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings and return beef to skillet.
  2. Stir in salt, nutmeg and pepper; mix well. Stir in pasta sauce and water; bring to a boil. Cook 1 to 2 minutes, stirring occasionally.
  3. Coat 13 x 9-inch glass baking dish with cooking spray. Layer half the ravioli, half the beef mixture and half the cheese. Repeat with remaining ravioli, beef mixture and cheese; cover with aluminum foil. Bake in 400°F oven 15 minutes (20 minutes if using frozen ravioli). Uncover; continue baking 15 to 20 minutes or until sauce is bubbly and pasta is tender.
  4. Let stand 5 minutes before serving.

 

Kelly’s tips:

  • You can choose prepared pasta sauce or marinara sauce that you prefer. A creamier Vodka sauce or flavored marinara could be a tasty option.
  • Batch cooking ground beef early in the week saves time on recipes like this. You can re-heat pre-cooked ground beef and proceed with direction to prepare this dish saving time.

 

Sheet Pan Garlic Parmesan Steak & Potatoes

A simple meat and potatoes dish gets a convenient and flavorful ugrade thanks to fresh asparagus, garlic, and Parmesan in this weeknight-perfect Sheet Pan Parmesan Steak and Potatoes meal.

Directions:

  1. Preheat the oven to 375℉. Position the baking rack in the middle of the oven.
  2. Place potatoes on a baking sheet and toss with 1 Tbsp olive oil, ⅓ of the minced garlic, and ½ tsp salt (if potatoes are cut, arrange them cut side down for maximum crispiness).
  3. Bake potatoes for 15-20 minutes or until tender and lightly browned.
  4. While potatoes are baking, combine the remaining minced garlic, ¼ cup parmesan cheese, 1 tsp. oil and ½ tsp salt and black pepper in a small bowl. Rub over both sides of steak.
  5. Remove pan from oven and turn oven to broil setting. Move the potatoes to one side of the baking sheet. Place asparagus on the other side of the baking sheet and toss with 1 tsp oil, leaving enough room down the middle for the flank steak.
  6. Place the flank steak on the sheet pan between the potatoes and asparagus. Return the pan to the oven and broil for 8-10 minutes, flipping steak halfway through cooking time, or until the steak is cooked to your liking (this should give you a medium-rare steak).
  7. During broiling, if the potatoes are browning too quickly, lay a piece of foil over the potatoes (you don’t need to secure it tightly to the pan, this is just to deflect some of the heat from the broiler).
  8. Remove pan from the oven when the steak is done to your liking. Sprinkle remaining ¼ cup shredded cheese over potatoes. Garnish with chopped parsley, coarse salt, and cracked black pepper.

Kelly’s tips:

  • The recipe calls for flank steak, but you could use similar cuts such as hangar steak or tri-tip instead.
  • You can add other vegetables in addition to or instead of asparagus such as broccoli or substituting sweet potatoes for some extra vitamin A.
  • Use a meat thermometer to check the temperature of the steak to ensure it is cooked to your liking. Medium rare is 130-140℉.
  • Let the steak sit for about 5 minutes before cutting and serving to trap juices and flavor of the meat.
  • You could eat right off the pan to save even more dishes!
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