Entries for the 'Entrée - Beef' Category

Sloppy Joes

• 2 Pounds Prairie Creek Packing Lean Ground Beef, RFS#39598
• 1  Large  Chopped,  Markon Onion ,RFS #74498
• 1 Medium  Chopped, Markon Red Bell Pepper,RFS #99598
• 1 Medium Chopped,Markon Green Bell Pepper,RFS#79684
• Culinary Secrets All Purpose Salt Seasoning, RFS#26278 , to taste
• Culinary Secrets ground black pepper, RFS#24108, to taste
• 16 Ounces San Pablo Medium Thick and Chunky Salsa, RFS#49754
• 1 (14.5 ounce) Can Diced Tomatoes with Basil, Garlic & Oregano
• 1 (20 ounce) Bottle Chef Mark Fancy Tomato Ketchup, RFS#12040
• 6 Ounces Bountiful Harvest Fancy Tomato Paste, RFS#12054
• 14 Brickfire Bakery Kaiser Rolls, RFS#65462

1. In a large skillet brown ground round, onion, red pepper, green bell pepper and carrots. Cook until vegetables are crisp tender and meat is browned. Place in colander and rinse with warm water to remove excess fat.
2. Return to skillet and add salt, black pepper, salsa, Diced Tomatoes with Basil,Garlic & Oregano,  ketchup and Tomato Paste . Simmer for 2 hours. Serve on a toasted hamburger bun.

Freshly grilled Shish Kabob with barley salad and horseradish dipping sauce

• 1/4 cup Silverbrook whipped sweet cream butter, salted RFS Item #71102 or Silverbrook sweet cream blend with   margarine RFS Item #71074
• 1/3 cup lemon juice
• 1 tablespoon sugar
• 1 Teaspoon Culinary Secrets Dried Tyme, RFS Item 31720
• 3/4 teaspoon Culinary Secrets All Purpose Salt Seasoning, RFS#26278
• 1/4 Teaspoon Culinary Secrets Dried Oregano, Ground, RFS Item 24102
• 1/4 teaspoon Culinary Secrets ground black pepper, RFS# 24108
• 2 tablespoons Markon Yellow Medium Onion, RFS Item 78338, finely chopped
• 1/2 Teaspoon Markon Fresh Garlic, RFS Item 78470 ,Finely Chopped
• 1 teaspoon hot pepper sauce

• 1 pound sirloin steak, cut into 24 (1-inch) pieces
• 8 Markon Small Button Mushrooms , RFS Item E4770
• 8 Markon, Flavor Pack Fresh Cherry Tomatoes , RFS Item 67164
• 1 Markon Small Green Bell Pepper, RFS Item C9134 or Markon Choice Red Bell Pepper, RFS Item 99598, cut into 8 pieces
• 1 Markon Baby Zucchini, RFS Item B1236  cut into 8 pieces
• 1 Markon Yellow Medium Onion, RFS Item 78338 cut into 8 wedges

1. Heat gas grill on medium or charcoal grill until coals are ash white.
2. Combine all marinade ingredients in 2-quart saucepan.
3. Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a full boil.
4. Remove from heat; let cool 5 minutes.
5. Reserve 2 tablespoons marinade; set aside.
6. Stir sirloin pieces into marinade in saucepan; marinate 15 minutes. Remove sirloin pieces from marinade; discard saucepan marinade.
7. To assemble kabobs, alternately thread sirloin pieces and vegetables onto skewers. Place kabobs onto grill.
8. Grill, turning and brushing occasionally with reserved marinade, until sirloin reaches at least 145°F. or desired doneness (10 to 15 minutes). 
   
   

• 3 tablespoons freshly squeezed orange juice
• Kosher salt
• 2 Tablespoons Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item #33388
• 3 1/2 to 4 cups cooked and cooled barley
• 1 small head fennel, julienned
• 1/4 Cup Katy’s Kitchen Pine Nuts, RFS Item 23078, toasted
• 1/2 cup grated Villa Frizzoni Parmesan cheese, RFS Item 70076
• 1/2 cup Prairie Creek Bacon Slices, RFS item 48314, cooked and crumbled approximately 4 slices
• 2 tablespoons Markon washed and trimmed fresh parsley, chopped ,RFS item 78172
• Culinary Secrets ground black pepper, RFS# 24108

1. In a small bowl, whisk together the orange juice and a pinch of kosher salt. Add the olive oil and whisk to combine. Set aside.
2. Combine the barley, fennel, pine nuts, Parmesan, bacon and parsley in a large mixing bowl. Add the dressing and stir to combine. Season, to taste, with the salt and pepper. Serve immediately or allow to sit in the refrigerator for up to 1 hour.

• 2 Cups Cobblestone Sour Cream, RFS Item R6508
• 1/4 Cup Katy’s Kitchen Fully Prepared Horseradish, RFS Item 85628, or to taste
• 1 teaspoon lemon juice
• Culinary Secrets All Purpose Salt Seasoning, RFS#26278 to taste
• 1 Pinch Culinary Secrets Paprika, RFS Item 24188
• 1 Pinch Culinary Secrets Garlic Salt, RFS Item 28594
• 1/4 Teaspoon Dried Culinary Secrets Minced Onion, RFS Item 24542

1. In a medium bowl, stir together the sour cream, horseradish and lemon juice. Season with salt, paprika, garlic salt and minced onion.
2. Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.

 

GROUND BEEF BAR-B-QUE
Serving size: 6

• 1 pound lean Praire Creek Packing ground beef, RFS Item # 39598
• 1/4 cup chopped Markon onion, RFS Item # 78320
• 1/4 cup chopped Markon green bell pepper, RFS Item # 78248
• 1/2 teaspoon Culinary Secrets garlic powder, RFS Item # 24042
• 1 teaspoon prepared yellow mustard
• 3/4 cup Chef Mark ketchup, RFS Item # 12050
• 3 teaspoons brown sugar
• Markon parsley for presentation, RFS Item # 78172
• 12 slices of Brickfire Bakery cracked wheat bread, RFS Item # 63626
• salt to taste
• Culinary Secrets ground black pepper to taste, RFS Item # 24108

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly.
3. Reduce heat, and simmer for 30 minutes.
4. Serve on toasted cracked wheat bread.
5. Season with salt and pepper. Add Parsley for presentation. 

PARMESAN BASIL STEAKS: 8 Servings

Ingredients

• 1/2 cup ─ Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS #33388
• 1/4 cup ─ Villa Frizzoni Parmesan cheese, shredded, RFS# 70947
• 2 Tbsp. ─ Markon Fresh basil, minced, RFS# 75016
• 1 tsp. ─ Culinary Secrets Northwoods Steak Seasoning, RFS# 28758
• 8 each ─ Strip steaks or Round Steaks
• 1-2 Tbsp per steak ─ Culinary Secrets Northwoods Steak Seasoning RFS# 28758

1. Combine olive oil, Parmesan, basil and 1 teaspoon Steak Seasoning. Set aside.
2. Sprinkle Steak Seasoning over both sides of steak. Grill over moderate heat for 12 to 16 minutes, turning once, to desired doneness.
3. Remove steaks from grill and immediately drizzle with Parmesan Basil Oil mixture.
4. Let steaks rest for 5 minutes before serving.

 

• 3 Markon tomatoes, quartered, RFS item #78204
• 3 Markon garlic cloves, thinly sliced, RFS Item #78470
• 10 fresh thyme sprigs
• 2 tablespoons Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item 33388
• Salt
• Culinary Secrets ground black pepper, RFS item #24108

• 2 tablespoons Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item 33388
• 8 very thin slices prosciutto
• 2 large shallots, finely diced (about 2/3 cup)
• Salt
• Culinary Secrets ground black pepper, RFS item #24108
• 2 Markon garlic cloves, minced, RFS Item #78470
• 1 1/4 pounds Eagle Ridge freshly ground beef chuck, RFS Item # 40460
• 2 tablespoons finely chopped fresh Italian parsley
• 2 teaspoons Culinary Secrets Honey Dijon mustard, RFS Item #12440
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon Culinary Secrets ground black pepper, RFS item #24108
• 1 large egg, beaten to blend
• 4 Brickfire Bakery Ciabatta bread, halved horizontally RFS item # 17748
• 2 tablespoons SilverBrook butter, room temperature, RFS Item # 73400
• 4 ounces Fontina cheese, thinly sliced
• 8 Markon Romaine lettuce leaves, RFS Item # 75066

• 1/2 cup Chef Mark ketchup, RFS Item #12050
• 1 tablespoon Culinary Secrets Honey Dijon mustard, RFS Item #12440
• 1 tablespoon Sherry vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Markon finely chopped fresh chives, RFS Item #75774
• 2 teaspoons Markon finely chopped fresh tarragon, RFS Item #77816
• 3 tablespoons Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item 33388

1. Position the rack in the center of the oven and preheat the oven to 500°F.
2. Place the tomatoes on a baking sheet. Arrange the garlic slices on top of the tomatoes and scatter the thyme sprigs over the tomatoes.
3. Drizzle with the oil and sprinkle with salt and pepper.
4. Roast until the tomatoes are tender and golden brown on the bottom, about 20 minutes. Set aside.

1. Heat 1 tablespoon of oil in a heavy large sauté pan over medium heat.
2. Working in batches, lay the prosciutto slices in the pan and cook over medium heat until crisp and golden, about 2 minutes per side.
3. Transfer the crisped prosciutto to a paper towel-lined plate.
4. Heat the remaining 1 tablespoon of oil in a heavy small sauté pan over medium heat. Add the shallots.
5. Sprinkle with salt and pepper and sauté until tender, about 2 minutes.
6. Stir in the minced garlic. Remove from the heat and cool completely.
7. Gently mix the cooled sautéed shallots and garlic with the ground beef, parsley, mustard, Worcestershire sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl until well blended. Mix in the egg.
8. Divide the beef mixture into 4 equal mounds.
9. Using a 4-inch ring mold, shape each mound into a patty.
10. Preheat a grill pan or prepare a barbecue for medium-high heat.
11. Brush the cut sides of the ciabatta with butter. Grill the ciabatta, cut side down, until lightly toasted, about 2 minutes.
12. Place the ciabatta on a plate and cover to keep warm.
13. Grill the patties until brown on the bottom, about 3 minutes. Turn the patties over.
14. Top the patties with the roasted tomatoes and then with the cheese. Continue to grill until the patties are cooked to medium-rare doneness, about 3 minutes longer.

1. Whisk the ketchup, mustard, vinegar, Worcestershire sauce, chives, and tarragon in a large bowl to blend.
2. Gradually whisk in the oil to blend well. Set the sauce aside.

1. Place the lettuce over the grilled ciabatta bottoms.
2. Set the patties on the lettuce.
3. Spoon some gourmet ketchup over the burgers.
4. Top with the crisped prosciutto.
5. Cover with the ciabatta tops.
6. Serve the remaining gourmet ketchup alongside.

 

• Eagle Ridge Strip or rib eye steak 1 each
• 2 to 3 tsp.   Culinary Secrets Northwoods Steak Dust RFS Item 25446
• 1 to 2 tsp.   Culinary Secrets Northwoods Steak Seasoning RFS Item 28758

1. Rub the Culinary Secrets Northwoods Steak Dust onto ONE side of the steak.
2. Place the seasoned side face down on the grill. Sprinkle the top side of the steak with Culinary Secrets Northwoods Steak Seasoning.
3. Turn steak after 4 to 5 minutes and continue grilling until it reaches desired doneness.

• Blue cheese, crumbled 8 oz. (2 cups)
• Butter, softened 4 oz. (1/2 cup)
• Culinary Secrets Northwoods Steak Seasoning 2 Tsp. RFS Item # 28758
• Walnuts, chopped and toasted 2 oz. (1/2 cup)
• Steaks, New York strip, 8 oz. 8 each
• Culinary Secrets Northwoods Steak Seasoning 2 Tbsp. RFS Item # 28758

Villa Frizzoni Pizza Sostanza

Ingredients

1-14 inch pizza shell
8 oz. Bountiful Harvest Fancy Tomato Puree 
        RFS Item 12048
1 tsp. Culinary Secrets Ground Oregano
         RFS Item 24102
1 tsp. Culinary Secrets Ground Basil
         RFS Item 10510
2 Tbsp. Villa Frizzoni Grated Parmesan Cheese
           RFS Item 70076
10 oz. Villa Frizzoni Feather Shredded Pizza Cheese Blend
         RFS Item 15076
4 oz. Villa Frizzoni Spicy Italian Sausage Pizza Topping
        RFS Item 78906
4 oz. Villa Frizzoni Beef Pizza Topping
        RFS Item E6052
1 oz. Villa Frizzoni Sliced Pepperoni (16 pieces)
        RFS Item E6662

Directions

1. Preheat conventional or pizza oven to 450 F.  
2. Spread tomato puree evenly over the pizza shell, up to 1/2-inch of the edge.
3. Sprinkle oregano, basil and Parmesan cheese over tomato puree; top with half of the pizza cheese blend.
4. Evenly distribute sausage, beef and pepperoni over cheese.
5. Sprinkle on remaining pizza cheese blend.
6. Bake 12-18 minutes or until crust is golden and cheese is bubbly and beginning to brown.

Yield: 1-14" pizza

Wild Mushroom Beef Stew

Ingredients

2 lb. beef for stew, cut into 1-inch pieces
1/4 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. Culinary Secrets Dried Thyme Leaves, crushed
            RFS Item 24434
3/4 c. ready-to-serve beef broth
1/4 c. Bountiful Harvest 24% Fancy Tomato Paste
         RFS Item 12054
1/4 c. dry red wine
2 cloves garlic, minced
1 lb. red-skinned potatoes(1 1/2-inch diameter), cut into quarters
8 oz. assorted mushrooms (such as cremini, shiitake, and oyster, cut into quarters)
1 cup baby carrots
fresh parsley (optional)

Directions

1. Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2 quart slow cooker. Sprinkle with flour mixture; toss to coat.
2. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.
3. Cover and cook on HIGH 5 to 6 hours or LOW 8 to 9 hours, or until beef and vegetables are tender. Stir well before serving. Garnish with parsley, if desired, before serving.

Recipe and Photo from National Cattlemen's Beef Association

Wisconsin Stuffed Burger

Ingredients

1 1/2 lbs. Eagle Ridge 85/15 Pure Ground Beef 
               RFS Item 50106
1/4 c. dry bread crumbs
1 egg
6 slices tomato
6 lettuce leaves
3/4 c. Cobblestone Market Crumbled Bleu Cheese
          RFS Item 70030
6 hamburger buns, sliced

Directions

1. In a large mixing bowl, combine beef, bread crumbs and eggs; mix well, but lightly.
2. Divide mixture into 12 balls; flatten each on waxed paper to 4 inches across. Place 1 tablespoon cheese on each of 6 patties. Top with remaining patties, carefully pressing the edges to seal.
3. Grill patties 4 inches from the hot coals, turning only once for 6 to 9 minutes on each side, or until no longer pink. To keep cheese between patties as it melts, do not flatten burgers with spatula while grilling.
4. Place burgers on buns and top with tomato and lettuce.

*Your possibilities are endless! Stuff your burgers with Cobblestone Market Co-Jack or Swiss, San Pablo Pepper Jack, Trifoglio Pizza Blend or Villa Frizzoni Mozzarella.

Photo and Recipe courtesy of the Wisconsin Milk Marketing Board.