Katey's Kitchen

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December 20th, 2011 Posted in Beef, Main Dishes, Sandwiches, Snacks Tags: Hamburger, Party, Venison

2 lbs ground beef*

2 eggs

2 – 3 Tbl Olive oil

2 Tbl red wine vinegar

2 Tbl Worcestershire sauce

Garlic, salt, pepper to taste

Additional seasonings as desired

2 packages Hawaiian sweet rolls, sliced

~Mix all ingredients in a bowl. Mixture should be “wet”, vinegar, oil or water may be added to achieve this

~ Form into small balls and place on hot griddle that has been prepped with Olive oil

~Flatten with spatula and cook 4 – 5 minutes on each side or until done

~On separate smaller griddle pan heat small amount of Olive oil and “toast” rolls open face style (if you like onions, add a small amount of diced onions to the pan along with the oil)

~As burgers get done, place on toasted roll and top as desired with cheese, grilled onions and/or your favorite burger toppings

~Serve warm

*I use venison (1/2 venison 1/2 hamburger) – however any ground meat could be substituted

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Herb Crusted Medallions

April 27th, 2011 Posted in Beef, Main Dishes Tags: Beef, Company, Holiday

2 Tbl fresh parsley, chopped

2 Tbl fresh rosemary, chopped

2 Tbl fresh thyme, chopped

4 garlic cloves, mashed

2 tsp fresh cracked black pepper

2 Tbl Dijon mustard

1/2 cup seasoned breadcrumbs

1/4 cup Worcestershire sauce

1/2cup water

1 shallot, minced

1/2 cup light olive oil

3 lb beef tenderloin, trimmed of fat

Salt and pepper to taste

~Preheat oven to 525

~Place oven rack in the third position, counting up from bottom

~In a medium-sized mixing bowl, combine parsley, rosemary and thyme. Add garlic, cracked black pepper, Dijon mustard, breadcrumbs, Worcestershire sauce and water. Stir to make a thick paste

~Spread paste over tenderloin

~Tuck thinner end of tenderloin underneath so that it will cook evenly. Salt and pepper to taste

~Place tenderloin on roasting rack in roasting pan

~Place in oven and reduce temperature to 375

~Bake for 45 minutes or until instant-read thermometer reads 135-140 for medium, and so on

~Remove and let sit for 10 – 15 minutes before carving

~Slice very thinly against the grain

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San Antonio BBQ

October 2nd, 2010 Posted in Beef, Main Dishes, Pork Tags: BBQ, Beef, Pork

3 lb beef roast

1 lb pork roast

1/2 cup onion, chopped

1 cup celery, chopped with leaves

Salt & Pepper to taste

2 Tbl brown sugar

4 Tbl lemon juice

1 20 oz bottle ketchup

3 Tbl Worcestershire sauce

1 tsp mustard

1/2 c water

Salt and pepper to taste

~Preheat oven to 350 **

~Put beef and pork roast in large pan

~Add onions, celery and salt and pepper

~Bake until cooked through and shreds with fork

~Once meat is cooked through, pull from oven and allow to rest while putting sauce together

~Add remaining ingredients to saucepan and simmer over low heat for 30 minutes

~While sauce is simmering, shred meat and place back in pan, draining broth from pan first

~Pour sauce over meat and place back in oven for at least 60 minutes, checking and stirring often

**This can be done in a crock pot. Add meat to the crock pot and set on low (for all day cooking) or high and allow to cook until done. Finish out the same as if preparing in the oven only cooking off in crock pot.

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