Best Steakhouse Burgers

For those who have always wanted to try making burgers from scratch (from steaks), but don’t have a meat grinder, this is the recipe and technique for you. Not to mention, these are absolutely, hands-down the best burgers I have ever made. We will never go back to buying pre-ground meat again to make burgers. With this technique, you know exactly when your meat was ground, and have absolute control over the fat content.


This comes from the latest issue of Cooks Illustrated, their July/ August issue. There are a lot more explanations provided in the issue that I am not adding to the below, but I think I am hitting all the high points. A couple of items to note are:

1) I cannot find “Sirloin Steak Tips, or Flap Meat” by me, so I use Chuck Steaks (see pic below, not to be confused with Chuck Roast) for the meat. This steak choice came recommended from another great source for grilling,

Chuck steaks being trimmed

Chuck steaks being trimmed

2) For well done burgers, ATK recommends adding a Panade. This is 1 slice of white bread torn into pieces mixed with 2 tablespoons of milk. Let combine for 5 minutes, then mash it to a paste with a fork. Add to the meat right when adding S&P, right before forming the patties. I added the Panade the first couple of times as my wife likes her burgers well-done. The next couple of times I didn’t as we had people over with a gluten restriction. I couldn’t tell the difference with or without it. I am skipping that from now on.

3) The first time I made these, I again stuck to the recipe and added 4 tablespoons of butter. In our opinion, and personal taste, this is WAY too much butter. I highly recommend cutting it in half to 2 tablespoons. The 4 tbsp reminded me of the “Butter Burgers” they serve in Wisconsin, where when your burger comes off the grill, they throw a huge slab of butter on top then add the top bun. First, it is a heart attack waiting to happen, but the extreme butter flavor overpowers the meat.

4) For the food processor, I use a Kitchen Aid 7-cup processor, and it handles the semi-frozen meat with absolutely no problem. I think any decent processor will work for this recipe.


Meat and butter cubed and going into the freezer


After the food processor, just prior to forming patties

Best Steakhouse Burgers


1.5 pounds sirloin steak tips (or chuck steak), trimmed and cut into ½-inch chunks

4 tablespoons unsalted butter, cut into ¼-inch pieces (recommend just 2 tbsp)

Kosher salt and pepper

Vegetable oil for grill grate

OPTION – Panade – 1 slice of white bread and 2 tbsp milk


Freeze Meat: Place beef chunks and butter on large plate or rimmed baking sheet in single layer. Freeze until meat is very firm and starting to harden around edges, but still pliable, about 35 minutes.

Grind Meat: Place one-quarter of meat and one-quarter of butter pieces in food processor and pulse until finely ground into rice-grain-size pieces (about 1/32 inch), 15 to 20 pluses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet. Repeat grinding with remaining meat and butter in 3 batches. Spread mixture over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat, fat, or butter.

Form Patties: Sprinkle 1 teaspoon pepper and ¾ teaspoon salt over meat and gently toss with fork to combine (if adding a Panade, do it here when you toss the S&P in). Divide meat into 4 balls. Toss each between your hands until uniformly but lightly packed. Gently flatten into patties ¾ inch thick and about 4 ½ inches in diameter. Using your thumb, make 1-inch-wide by 1/4-inch-deep depression in center of each patty. Transfer patties to platter and freeze for 30-45 minutes.

Cook Patties: For a gas grill, turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. Clean and oil cooking grates. Season 1 side of patties liberally with salt and pepper. Using spatula, flip patties and season other side. Grill patties without moving them until browned and meat releases easily from grill, 4 to 7 minutes. Flip patties and continue to grill until browned on second side and meat registers 120 to 125 for medium-rare or 130 to 135 degrees for medium, 4 to 7 minutes longer.

Transfer burgers to plate and let rest for 5 minutes. Transfer burgers to buns and serve with toppings.

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Also, as this is the season for grilling, if you are experiencing any issues with your Weber Grill, or need to get a hold of hard to find parts, please go to


Chicken Enchilada Ring

For anyone that likes Tex-Mex food, you must try this Chicken Enchilada Ring. This recipe is one of my wife’s that she has been making us for years, and it absolutely never gets old. One of the things that makes this so good, is that I have never seen another rendition quite like this. I trust there is somewhere out there, I just haven’t run across it.


I do wish I would have done it better justice by taking a few more pictures, especially of the process, and better ones definitely of the end result. But these few pictures should get the point across on what it should look like, and how you need to lay out the crescent rolls to start.


Definitely give this one a try for something different, and if you do, I really think you will enjoy it. When we make this, I normally make queso and drizzle it on top of our portions once it id plated, and my wife likes hers with salsa and sour cream on top.


Chicken Enchilada Ring


2 cups chopped cooked chicken

1 cup shredded cheddar cheese

1 4-oz can chopped green chilis, un-drained

1/2 cup mayonnaise

1 tbsp southwestern seasoning mix

2 plum tomatoes, chopped

Juice from 1/2 lime

2/3 cups crushed tortilla chips

2 packages crescent rolls


Preheat oven to 375 degrees F. In a large bowl, mix together chopped chicken, cheese, chilis, mayo and seasoning mix. Add tomato, lime juice, and chips to the mixture.

Separate crescent roll pieces and arrange to look like a sun, with the flat bases towards the center, and the skinny points facing out. Spoon mixture onto the fatter base parts, all the way around the circle. Fold tips of the pieces back over the mixture, pressing down on the tip to secure it to the base.

Cover a baking sheet with aluminum foil, and lightly spray with non-stick spray. Bake 20-25 minutes, or until golden brown.

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Orange Chicken (w/ GF option)

I have gone through no less than a handful of Orange Chicken recipes, all with decent results. Even posted one on here that I thought was definitely worth making from the Pioneer Woman, who has never steered me wrong. But alas, she has to move to the side on this one, and I have now deleted that version and am replacing it with this one. It is hands down the best one I have made, and much better than what I can get from a take-out Chinese restaurant.

From the base recipe (linked below), I only made two minor changes. One, as the La Choy Orange Ginger sauce already has red pepper flakes in it, I omitted the extra addition of them to the sauce, but that is purely a personal preference as my family tends to lean towards the less spicy dishes. I have made it with the extra red pepper flakes, and it is still excellent. Second, instead of the gluten free white rice flour, I use GF all-purpose flour (Trader Joe’s brand works awesome!). I have also made this with regular all-purpose flour and it is just as good. I serve this over simple Jasmine rice.



Orange Chicken


One pound of boneless skinless chicken breast, chopped into bite size pieces

½ cup cornstarch

½ cup all-purpose flour (or GF all-purpose flour)

2 eggs

Vegetable oil for deep frying

Orange Sauce-

1½ Cups of La Choy Orange Ginger sauce

1½ teaspoons of garlic powder

½ teaspoon sesame oil

1½ teaspoons San-J Teriyaki Sauce

Optional- sesame seeds and chopped green onions.


Crack eggs in shallow dish or bowl and break yolks/lightly scramble. Mix together cornstarch and rice flour on a separate shallow dish.

Dip chicken pieces into egg let any excess drip off then dredge into the flour mixture and coat pieces of chicken. Heat oil for deep frying in wok or deep fryer to 375°F.

While oil is heating stir together orange sauce and garlic power in saucepan. Heat thoroughly then add sesame oil and stir together. Turn sauce to low.

Once oil is heated fry in batches about 3-4 minutes until a golden crisp and chicken is 165° internally.

Add chicken to orange sauce and stir together, coating the chicken in the sauce. Add chopped green onions and sesame seeds for garnish. Serve immediately.

The original recipe can be found at Rolling Out Dough here.

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GF Breaded Pork Tenderloin Cutlets

Two things are amazing with this recipe. First, you will never have believed that you could make pork tenderloin cutlets as tender as these turn out. Second, you will swear there is no way they are gluten free. We have made these numerous times now, and they always turn out fantastic. I am not trying to figure out what other dishes I can make using this cooking technique. Next up, I believe I am going to do chicken cutlets. If you have a small family like mine, one pork tenderloin will provide for two iterations of this recipe. When I get it home from the store, I cut the tenderloin in two, then freeze half to make on another occasion.

If you do not have a Trader Joe’s close by and your grocery store doesn’t carry GF all-purpose flour, there are recipes online for how to make your own. I believe they are usually a mixture to include Rice Flour, tapioca flour, etc. On the GF breadcrumbs, I use Rice Chex cereal pulsed until fine in a food processor. I have used this alternative on these cutlets, chicken parmesan, and many other breaded dishes and I cannot tell the difference between this, and panko or other breadcrumbs.



Normally I serve these cutlets with mashed potatoes. Woops, must have forgotten the vegetable by accident! 🙂

The improvised raised bed in the Dutch Oven.

The improvised raised bed in the Dutch Oven, with water in the bottom.

After browned in oil, pre-baking.

After browned in oil, pre-baking.

Baking complete, ready to eat!

Baking complete, ready to eat!


GF Breaded Pork Tenderloin Cutlets


2-3lb pork tenderloin

1/2 cup GF all-purpose flour (I use Trader Joe’s)

1 tsp kosher salt

1 tsp ground black pepper

1/2 tsp smoked paprika

1 cup GF Breadcrumbs (I use Rice Chex cereal pulsed in a food processor)

3 large eggs plus 3 tsp water

1/3 cup avocado or canola oil, divided into Tbl increments


Preheat oven to 350F with the rack in the middle. Cut the tenderloin crosswise into 2″ rounds. Places each piece between two sheets of plastic wrap and gently pound until they are thin cutlets (less than 1/4” thick).

Set up your station with 3 separate pie pans. In the first pie pan place the flour, salt, pepper and paprika and gently mix. In the middle pie pan add the eggs and water whisking to combine. In the last pie pan place the bread crumbs.

In a medium non-stick skillet over medium heat add 2 Tbl of oil. Once the oil starts to shimmer, dredge a cutlet in flour coating all sides. Next dip it in the egg flipping to get all sides wet. Gently lift up letting the excess egg drip off. Place the cutlet in the breadcrumbs and coat all sides. At this point you can coat a few and cook all at once being sure you do not crowd the pan.

Gently place the cutlets in the hot oil cooking each side about 3-4 minutes or until each side is golden brown. Continue coating and cooking in batches until they are all pan-seared. You will need to add more oil as you cook.

Either in a large roasting pan (that has a lid) with a rack in the bottom or a large dutch oven that has a lid (if you can fit a rack in it great, if not it’s OK) take about 2-4’ of aluminum foil and crumble it up like a snake. You want to rest this on top of the rack or the bottom of the dutch oven. The goal here is to have the food be elevated at least 1” above the bottom of the pan.

Place about 1/2-1 cup of water at the bottom of the pan. The foil or rack can sit it but the water cannot go over top of the foil or touch the cutlets. Take the pan-seared cutlets and place them on top of the foil. It’s okay to stack them if you made a lot. You just don’t want them to touch the water.

Cover the roaster or pan very tightly with foil and the lid. You want to steam these now. This is the trick to get them ridiculously tender. Bake for 40 minutes. Remove from the oven and gently remove.

Recipe slightly adapted from The Kitchen Whisperer.

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Beef Burgandy

As we come into colder weather, we can now start making those dishes that heat up our kitchens that are generally avoided in the Summer. This Beef Burgandy is one of those, and one of the tastiest dishes I have ever made. It is a little labor intensive at the beginning before it gets into the oven, so make sure if you have a stretch of time you are able to be uninterrupted.

The layers of flavor that are in this dish are incredible. It is also a fairly easy dish to customize. If you are familiar with the classic recipe, it includes pearl onions which I omit, but yet I add celery. When I first started making this dish, I did pearl onions in it, but after one time when I omitted them because I forgot to buy them, I realized I enjoyed it better without them. I served this with simple mashed potatoes and corn bread. I thought the three foods complimented each other perfectly.



Look at that! I actually sliced and chopped all my vegetables before I started cooking! A rarity. You can probably also tell those carrots are baby carrots. I had a bunch in the fridge, so I decided to use those this time instead of normal carrots. These worked just as good.


Browning the second batch of beef.


Now the onions.


Carrots and celery thrown in.


As usual, my final picture does NOT do this meal justice. The beef was perfect! This is a standard meal, once or twice a month for us in the colder months.

Beef Burgandy


6 slices thick cut bacon, diced

3 pound chuck roast or round roast, cut in to 1—inch cubes (can also use pre-cut stew meat in a pinch)

2 cups red wine, such as Pinot Noir

2 yellow onions, thinly sliced

2 carrots, sliced

2 celery stalks, diced

3 garlic cloves, minced

1 tablespoon tomato paste

3 sprigs of fresh thyme

1 bay leaf

2 cups of beef broth

1 ½ cups of white button mushrooms, sliced

Vegetable oil (if needed)


Pat the beef cubes dry with a paper towel and sprinkle with salt and pepper, set-aside.

Heat a stainless steel skillet over medium-high heat. Add the bacon and cook until crisp, and the fat has rendered. Transfer bacon to a paper towel lined plate. Pour off and reserve the bacon fat, leaving one tablespoon in the skillet.

Add a single layer of beef cubes to the skillet to sear. Do not overcrowd the pan (you will need to brown in batches), and do not move the cubes until they brown on the bottom and release easily from the skillet. Turn over and brown the other sides. Once all sides are brown, remove from the pan and add to a Dutch oven. Add ¼ cup of red wine to the skillet to deglaze, scraping all the dark bits up. When the skillet is clean, pour the contents into the bowl with the meat.

Add one tablespoon of reserved bacon fat to the skillet. Once it is heated, repeat the steps to brown the next batch of meat. If a third batch is required, repeat the deglazing step before browning the third batch.

Once all the meat is browned, add 1 tablespoon of reserved bacon fat (or vegetable oil if you have run out of fat) to the skillet and reduce the heat to medium. Once heated, add the onions and cook until softened and browned. Stir often. Add carrots and celery, and cook until softened. Add garlic and tomato paste, and cook for 30 seconds or until fragrant. Transfer the vegetable mixture to the Dutch oven with the meat.

Clean the skillet, or use a new one to cook the mushrooms. Heat one tablespoon of bacon fat (or oil) in the skillet, and cook mushrooms until they have released their liquid, the liquid has evaporated, and the mushrooms have become golden brown. Remove from the pan and set aside with the bacon.

Stir the meat and vegetables together. Place the thyme sprigs in with the mixture, and add remaining wine. Use the broth to increase the liquid amount until it comes up right below the top of the meat/vegetable mixture. Cover and cook at 300 degrees for 2-3 hours, until the meat falls apart easily with a fork. 15 minutes prior to being done, add in the mushrooms and bacon and stir to incorporate.

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Chicken Parmesan

Hands down, this in one of the best chicken dishes I have ever made. Through the years, I have attempted chicken parm but could never quite get it right. Everything from the chicken being dry, breading not crispy, chewy cheese, you name it, I have had the issue. So when I saw America’s Test Kitchen version, I knew I had to try it. As usual, they came through with an incredible and fool proof recipe. I felt like I was eating chicken parm from the best restaurant in town. The chicken turned out perfect, the cheese was a perfect blend, and the sauce is really good!

I am already thinking how I can incorporate different techniques learned in this recipe for new dishes! But for now, here is the perfect chicken parmesan recipe, brought to you from ATK! One note is, whenever I dry or wet brine chicken, I find it better to rinse off the chicken after the brine step to ensure you don’t end up with too salty chicken. That is not captured below, just a personal preference of mine.


Coated and fried.


Fixing to go into the oven, set-on broil for a few minutes.


Plated, and served with penne pasta, utilizing the extra sauce from the recipe.

Chicken Parmesan



2 tablespoons extra virgin olive oil

2 garlic cloves, minced

Kosher salt and pepper

¼ teaspoon dried oregano

Pinch red pepper flakes

1 (28-oz) can crushed tomatoes

¼ teaspoon sugar

2 tablespoons coarsely chopped fresh basil



2 (6-8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally and pounded ½ inch thick

1 teaspoon kosher salt

2 ounces whole-milk mozzarella cheese, shredded (1/2 cup)

2 ounces fontina cheese, shredded (1/2 cup)

1 large egg

1 tablespoon all-purpose flour

1 ½ ounces parmesan cheese, grated (3/4 cup)

½ cup panko bread crumbs

½ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon pepper

1/3 cup vegetable oil

¼ cup torn fresh basil



FOR THE SAUCE: Heat 1 tablespoon oil in medium saucepan over medium heat until just shimmering. Add garlic, ¾ teaspoon salt, oregano, and pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 20 minutes. Off heat, stir in basil and remaining 1 tablespoon oil; season with salt and pepper to taste. Cover and keep warm.

FOR THE CHICKEN: Sprinkle each side of each cutlet with 1/8 teaspoon salt and let stand at room temperature for 20 minutes. Combine mozzarella and fontina in bowl; set aside.

Adjust oven rack 4 inches from broiler element and heat broiler. Whisk egg and flour together in shallow dish or pie plate until smooth. Combine Parmesan, panko, garlic powder, oregano, and pepper in second shallow dish or pie plate. Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge cutlet in egg mixture, allowing excess to drip off. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere. Transfer cutlet to large plate and repeat with remaining cutlets.

Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Carefully place 2 cutlets in skillet and cook without moving them until bottoms are crispy and deep golden brown, 1½ to 2 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 1½ to 2 minutes. Transfer cutlets to paper towel–lined plate and repeat with remaining cutlets.

Place cutlets on rimmed baking sheet and sprinkle cheese mixture evenly over cutlets, covering as much surface area as possible. Broil until cheese is melted and beginning to brown, 2 to 4 minutes. Transfer chicken to serving platter and top each cutlet with 2 tablespoons sauce. Sprinkle with basil and serve immediately, passing remaining sauce separately.

Easy Beef Empanadas

If you are a Tex-Mex fan, you will love this recipe. It is from Chef in Training’s website, and very delicious and friendly for all ages. It is a bit of a cheat when it comes to true empanadas as it utilizes Pillsbury pie crusts, verse making your own dough. But these come out just as tasty, and using the premade dough cuts down on the prep time considerably.

One major change I did to the below recipe was only using 2 pie crusts to make 8 empanadas. 8 was more than enough for my family of four. However, I used the below listed amounts for all the filling ingredients. That way, my wife and I would have left over meat mixture not utilized in the empanadas for tostadas, tacos, taco salad, etc. during the week. This worked out Perfect, and the meat can go with so many dishes as a leftover. If you have a small family, I highly recommend this technique. Enjoy!

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The onion, pepper, and beef mixture cooking.

photo 3

Fixing to go in the oven.

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Beef Empanadas


2 packages refrigerated Pillsbury Pie Crust (4 rolls of pie crusts all together)

2 tablespoons oil

2 cups chopped and cooked steak (I used a sirloin tip steak cut real thin)

½ cup diced onion

1 medium green bell pepper, diced

1 tablespoon cumin

1 ½ teaspoon garlic, minced

½ teaspoon salt

½ teaspoon pepper

1 ½ teaspoon chili powder

1 cup Mexican shredded cheese

1 egg


Sauté onion, bell pepper, and garlic together in oil. Add steak, salt, pepper, cumin, and chili powder. Set aside and cool completely.

Divide each pie crust into four balls (you will have a total of 16 balls of dough between the four rolls of pie crust you started with. Roll out to a 5″ disc and place 2 1/2 tablespoons of meat mixture on 1/2 of the pie disc. Top with shredded cheese. Fold other half over top and pinch to seal. Use a fork to make pretty design along edge of empanadas.

Place on a greased or foil lined cookie sheet. Brush with egg. Bake at 375 for 15 – 20 min.

Recipe from Chef in Training

Beef with Broccoli

If you haven’t noticed yet, I make a lot of Ree Drummond recipes, aka The Pioneer Woman. She has a lot of simple, tasty, and hearty meals. This one is no exception. It is a spin on a classic Chinese take-out recipe that will have you not wanting to order Chinese take-out any more. Her recipe called for it to be served over Chow Mein noodles, but I served it over a simple Jasmine rice.

It is adapted very slightly. She calls for 1/2 cup of low-sodium soy sauce, but in my mind that makes it much too salty. I reduced it to 1/4 cup and also left off any more salt being added, which she calls for additional salt to taste. Trust me, you do not need any additional salt.


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Beef with Broccoli


1/4 cup low-sodium soy sauce

1/4 cup cornstarch

3 tablespoons sherry

2 tablespoons brown sugar

1 tablespoon minced fresh ginger

2 cloves garlic, minced

1 pound flank steak, trimmed of fat and sliced very thin against the grain

3 tablespoons peanut or olive oil

1 pound broccoli florets

1/4 cup beef broth

1/4 cup oyster sauce

Chow Mein, for serving



In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of t he liquid and set aside.

Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.

Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed.

Serve over Chow Mein.

Adapted from The Pioneer Woman

Perfect Pot Roast

Growing up in a family with five children, pot roast was a common meal, especially on the weekends as it is easy to prepare, and can feed a large family pretty handily. The problem was, the pot roast I grew up eating was not very appetizing at all. I had to completely cover it with Worcestershire sauce (nothing against Worcestershire sauce by the way as I love it) for it to be manageable to eat. This pot roast comes out moist and extremely flavorful and cooked with carrots and onions. You will notice the recipe does not have any potatoes, and this is because it is almost impossible to get roast, carrots, and potatoes to cook evenly and thoroughly for the same amount of time. So instead of adding potatoes to the pot, I make a pot of mashed potatoes and serve them with the roast. You will not be disappointed with this recipe, I guarantee it!

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The onions cooking until starting to brown.

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Next the carrots

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Then the roast. My Dutch Oven wasn’t able to brown the whole roast at once, so I cut a third off of it and browned one piece at a time. Once it was time for everything to go back in together, it was fine all squished (cooking term!) in there together.

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Everything squished in together.

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Final product, and trust me, this picture does NOT do this recipe justice! The flavor tenderness and flavor is absolutely Wonderful!!

Perfect Pot Roast


Salt and freshly ground black pepper

One 3 to 5-pound chuck roast

2 or 3 tablespoons olive oil

2 whole onions, peeled and halved

6 to 8 whole carrots, unpeeled, cut into 2-inch pieces

1 cup red wine, optional

3 cups beef broth

2 or 3 sprigs fresh rosemary

2 or 3 sprigs fresh thyme


Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.


Recipe from The Pioneer Woman

Salisbury Steak Meatballs

A great twist on an all-time classic, Salisbury Steak. The great thing about this version is with the smaller meatballs, it is very easy to take as much, or as little as you want. Served over a nice dish of buttered egg noodles, this dish is very savory and delicious. Quite easy as well. And the gravy that this makes is very, very good!


Salisbury Steak Meatballs


1 pounds Ground Beef

1/2 cups Seasoned Breadcrumbs

1/4 cup Brown Mustard

1/4 cup Ketchup

1 teaspoon Powdered Beef Base Or Crumbled Beef Bouillon Cubes

1 Tablespoon Worcestershire Sauce

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

1 whole Half Stick (1/4 Cup) Land O’ Lakes Salted Butter

1 whole Large Onion, Halved And Sliced

2-1/2 cups Beef Broth

1 Tablespoon Worcestershire Sauce (addition)

1 Tablespoon Ketchup (additional)

2 Tablespoons Cornstarch Mixed With A Little Beef Broth To Make A Thin Paste

1 teaspoon Kitchen Bouquet (optional)

1 pound Egg Noodles, Cooked to Al Dente and Drained

Minced Fresh Parsley


To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form in to medium sized meatballs and place on a plate.

Heat a large skillet or Dutch oven over medium heat, then add 2 tablespoons of butter. When melted, add half the meatballs and gently move around the pan to brown. When browned, remove them to a clean plate and repeat with the rest of the meatballs.

In the same pan, add the onions and cook 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup beef broth with the corn starch.

Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup and mustard. Stir to scrape up the bots off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow to simmer in the sauce for 10 minutes until the meatballs are done and the sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet.

Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of butter and sprinkle with remaining parsley.

Adapted from The Pioneer Woman