Short on time but not on hunger? Grab a few ingredients from your local Redner’s Markets and give these quick and easy beef dinner recipes a go!
Crockpot Bolognese
Ingredients:
- 2 TBSP olive oil (1 TBSP + 1 TBSP)
- 3 celery stalks, chopped
- 1 carrot, chopped
- 2 onions, chopped
- Salt and pepper
- 2 tsp minced garlic
- ⅓ cup tomato paste
- ½ cup dry red wine
- 2 lb ground beef
- 1 ½ cups milk
- 1 can crushed tomatoes
- 2 tsp oregano
- 2 tsp basil
- 1 tsp thyme
- ¼ tsp red pepper flakes
- ¼ tsp cinnamon
- 1 lb fettuccine pasta
- Grated parmesan – for serving
Instructions:
- Heat a tablespoon of olive oil on medium heat in a large skillet.
- Add the chopped vegetables, season with salt and pepper, and cook until they’ve softened (about 10 minutes).
- Add the garlic and cook until fragrant, about a minute.
- Add the tomato paste, give it a mix, and cook another minute.
- Pour in the red wine, mix together, making sure to scrape the goodness off of the bottom of the pan, and cook to a reduction, about three or four more minutes.
- Pour this mixture into your crockpot.
- Use the same skillet, and add the other tablespoon of oil.
- Add the beef, season with salt and pepper, and brown.
- Drain the grease off of the meat.
- Stir the milk into the browned beef, and cook until reduced, about eight minutes.
- Add the meat to the slow cooker, and add the tomatoes and seasonings – oregano, basil, thyme, red pepper flakes, cinnamon, and a little more salt and pepper.
- Stir to mix, and cook on low for six hours or on high for four.
- At this points, skim the fat off of the top. You can adjust the consistency by adding water if it’s too thick.
- Before serving, cook the fettuccine in well-salted water according to the instructions. Keep two cups of the pasta water while draining.
- Toss the pasta in half the sauce from the crockpot and as much of the pasta water as you need to reach the thickness you prefer. (Freeze the other half of the crockpot sauce for another quick dinner.)
Salisbury Steaks
Ingredients:
- For the steak patties:
- 2 lbs ground beef
- 2 ½ TBSP Worcestershire sauce
- 2 ½ TBSP ketchup
- 2 tsp brown sugar
- 1 egg, beaten
- ¾ cup bread crumbs
- 1 tsp mustard powder
- 1 tsp seasoned salt
- 1 tsp pepper
- 1 TBSP vegetable oil
- For the gravy:
- 4 oz. sliced mushrooms
- 1 onion, diced
- 2 TBSP butter
- 2 TBSP flour
- 1 tsp seasoned salt
- 1 ½ cup stock
- 3 TBSP heavy cream
- 1 TBSP ketchup
- 1 tsp Worcestershire sauce
- 1 tsp brown mustard
Instructions:
- Mix the ground beef, Worcestershire sauce, ketchup, brown sugar, egg, breadcrumbs, mustard, seasoning salt, and pepper thoroughly.
- Divide the mixture into eight even sections and press into oval shaped steaks about an inch thick.
- Heat a skillet and the oil. Cook the steaks on one side for about seven minutes; flip and cook another seven minutes. The internal temp needs to reach 160°F. Set aside.
- Use the same skillet; add the mushrooms and onion and cook for about five minutes to soften the onions and lightly brown the mushrooms.
- Add the butter and melt, and then add the flour and seasoned salt. Combine well and cook about one minute.
- Add the stock, scraping the skillet to incorporate all of the flavor within the browned bits. Stir well until the texture is smooth.
- Bring up a simmer, and then reduce the heat. Cook for about seven minutes, stirring regularly to prevent burning until the mixture thickens.
- Add the cream, ketchup, Worcestershire, and brown mustard. Bring back to a simmer, stirring regularly.
- Add the steaks back, adding the gravy over them and cook a few minutes to warm them.
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