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Korean Beef Bulgogi

Korean Beef Bulgogi

2 hours 45 minutes15 minutes

Ingredients:

  • 1 1/2 pounds boneless rib eye steak
  • 1/2 small pear, peeled and coarsely grated
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon gochujang (Korean red pepper paste)
  • 2 tablespoons vegetable oil, divided
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds

Directions:

  1. Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
  2. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally.
  3. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat.* Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.
  4. Serve immediately, garnished with green onions and sesame seeds, if desired.

Notes:

*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.

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One Pot Beef Stroganoff

One Pot Beef Stroganoff

15 minutes25 minutes

Ingredients:

  • 2 tablespoons unsalted butter
  • 12 ounces cremini mushrooms, thickly sliced
  • 1/2 medium sweet onion, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound lean ground beef
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme
  • 3 tablespoons all-purpose flour
  • 1/4 cup dry white wine
  • 4 cups beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 8 ounces egg noodles, uncooked
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Melt butter in a large skillet over medium heat. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.
  2. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks.  Stir in garlic and thyme until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute.
  4. Stir in wine, scraping any browned bits from the bottom of the skillet.
  5. Stir in beef stock, Worcestershire, Dijon and egg noodles; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 9-10 minutes.
  6. Stir in sour cream until heated through, about 1-2 minutes.
  7. Serve immediately, garnished with parsley, if desired.
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Mexican Street Tacos

Mexican Street Tacos

1 hour 15 minutes15 minutes

Ingredients:

  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons canola oil, divided
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 1/2 pounds skirt steak, cut into 1/2-inch pieces
  • 12 mini flour tortillas
  • 3/4 cup diced red onion
  • 1/2 cup chopped fresh cilantro leaves
  • 1 lime, cut into wedges

Directions:

  1. In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
  2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
  3. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, stirring often, until steak has browned and marinade has reduced, about 12-13 minutes.
  4. Serve steak in tortillas, topped with onion, cilantro and lime.
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Slow Cooker Pot Roast

Slow Cooker Pot Roast

20 minutes8 hours 25 minutes

Ingredients:

  • 1 (3 to 3 1/2 pound) boneless chuck roast
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 tablespoons canola oil
  • 1 1/2 cups beef broth
  • 1/2 cup dry red wine
  • 1/4 cup all purpose flour
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 pounds small Yukon gold potatoes
  • 3 large carrots, cut into 3-inch pieces
  • 2 celery ribs, cut into 3-inch pieces
  • 1 medium sweet onion, cut into 1-inch wedges
  • 2 cloves garlic, minced
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
  2. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side.
  3. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside.
  4. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef.
  5. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender.
  6. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil.
  7. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste.
  8. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.
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Slow Cooker Lemon Chicken Orzo Soup

Slow Cooker Lemon Chicken Orzo Soup

20 minutes6 hours 35 minutes

Ingredients:

  • 1 1/2 tablespoons canola oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chicken stock
  • 1 medium sweet onion, diced
  • 3 medium carrots, peeled and sliced
  • 2 celery ribs, sliced
  • 3 cloves garlic, minced
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1/2 cup orzo pasta, uncooked
  • 4 cups baby spinach
  • 2 tablespoons freshly squeezed lemon juice

Directions:

  1. Heat canola oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 4-5 minutes.
  2. Place chicken into a 6-qt slow cooker. Stir in chicken stock, onion, carrots, celery, garlic, thyme, rosemary and bay leaf; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender.
  4. Stir in spinach until wilted. Stir in lemon juice; season with salt and pepper, to taste.
  5. Serve immediately.