Beef Archives - Busy Moms Helper

Blended Burgers

April 19, 2016 by Danielle

As great as it is to try unique, funky recipes with long names, sometimes there’s nothing like a good ol’ cheeseburger, right? Well, even your basic burger can be made even more flavorful and amazing with these fantastic Blended Burgers. Trust me, blending in the tasty mushrooms and other veggies take your normal beef burger to a whole new level!

I have to admit, this started out as hubby’s idea. Yes, he comes up with amazing recipes, too! Not only is it a great idea for the great taste, but you can blend finely chopped mushrooms with meat to create more delicious, nutritious and sustainable meals. Blending mushrooms with meat adds an easy serving of vegetables to the plate – then once you add your other favorite burger veggies, it’s a very healthy dinner!

The Blend helps you do better for flavor: When cooked properly, mushrooms can easily mimic meat. For the best blend results, mushrooms should be chopped to match the consistency of the meat they’re paired with. Here’s the best way to blend your mushroom-meat combo:

Chop up your favorite mushroom variety to match the consistency of the ground meat.
Blend the chopped mushrooms with the ground meat.
Cook your mushroom-meat blend to complete the recipe.

Optional: Prior to chopping, roast mushrooms for 10-15 minutes to enhance flavor. Cool, then chop and blend.

See, super easy! Now on to creating these delicious blended burgers – keep in mind, you can switch up these other veggies based on your preference. Don’t like tomatoes? Leave them out. Not much of an onion person? Don’t add them.

Ingredients

1 lb. Ground Beef
6-8 oz. Portobella Mushrooms
Tomatoes, finely diced
Green Peppers, finely diced
Onions, finely diced
Other toppings for the finished burger: sauces, lettuce, cheese, etc.

Note: when buying your ground beef, remember that the higher the fat content, the more easily the burgers fall apart.

Directions

Follow the steps for blending your mushrooms above, then blend them together with the ground beef. Mix in the other finely diced veggies into the mushroom-meat mixture.
Cook your patties to your desired done-ness, then finish your burger with any sauces, lettuce or cheese you prefer.

These were so full of flavor, and I was thrilled they were healthier for the family. Not that the kids cared, but later they’ll appreciate that I looked out for them, right?

There’s so many other things you could do The Blend with, too, such as Shephard’s Pie or Lasagna. So don’t be afraid to give it a try with your other beef recipes, too!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Other Easy Recipes

Layered Beef & Veggie Enchiladas

April 23, 2015 by Danielle

Today I’m sharing with y’all a recipe I grew up loving, although I’ve tweaked a few things to make it work with my own family’s taste preferences! I love flexible recipes like these Layered Beef & Veggie Enchiladas – you can change the level of spiciness according to who you’re feeding, leave out certain ingredients if your family isn’t a big fan – just make it yours!

Like a lot of cheese? Add more. Hate mushrooms? Leave them out. Use your favorite type of tortilla! This is totally the type of recipe that you can custom fit to your tastes, leaving one very happy tummy!

Ingredients

1 lb. Ground Beef
1 cup Onion, diced
1 can (7 oz.) Green Chiles, diced
1/2 tsp. + 1/2 tsp. Salt
1 can (28 oz.) Red Enchilada Sauce
1 tbsp. All-purpose Flour
1/2 tsp. Pepper
1 tbsp. Cilantro
1 can (30 oz.) Refried Beans
Tortillas, for layering
Green Peppers, diced
Mushrooms, diced
Tomatoes, diced
Olives, sliced
3-5 cups Cheese, shredded (I used Colby Jack, but use your preference)
Green Onions, diced
Sour Cream

Directions

Cook the Ground Beef in a skillet until meat is fully done. Remove from heat and mix in the Onion, Green Chiles and 1/2 tsp. Salt.
In a sauce pan heat the Enchilada Sauce, Flour, 1/2 tsp. Salt, Pepper and Cilantro until it comes to a boil. Reduce heat and simmer 30 minutes. Remove from heat and mix in the Refried Beans.
Preheat oven to 350 Degrees F. Spray or line a deep 9×13 baking pan.
For the layers: One layer tortillas, 1 cup sauce mixture, 1 cup meat mixture, sprinkle with Tomatoes, Green Peppers, Mushrooms and Olives, 1/2-1 cup Cheese. Repeat this for 2 more layers. Cover top well with cheese, tomatoes, olives and green onions.
Bake for 20-30 minutes, or until center is heated. Serve topped with sour cream.

Stuffed Burgers

March 4, 2014 by Danielle

We had a snow day today. Again. This is the 5th or 6th one this school year – and we live in Texas. WOW! One thing that can help me feel nice and warm (or at least pretend) is grilling. There’s a lot of things I enjoy grilling, but today I’ll share a huge favorite: Stuffed Burgers! Read on and drool….

Ingredients

Ground Beef

Minced/Diced veggies*

Shredded cheese

Hamburger Buns

*Green peppers, tomatoes, carrots, lettuce, pickles, etc.

Directions

In a large bowl, mix the veggies and shredded cheese into the ground beef.

Take a chunk and form it into a patty.

Cook all the way through – on a grill or in a frying pan.

Place patty on bun, prepare as you like (mayo, ketchup, etc.). ENJOY!!!

Steak Gorgonzola with Balsamic Glaze

February 2, 2014 by Danielle

Do you like balsamic vinegar? Like the taste of it? I do, like, a LOT! It’s just so….KAPOW with flavor, ya know? So when I go to Olive Garden (which hasn’t been in well over a year, but still), I love to order their Steak Gorgonzola with Balsamic Glaze. Yum-o! This is a copy-cat of that, and although it’s been quite awhile since I’ve had the true version to really compare, this was absolutely DELISH, and just how I remembered it.

Olive Garden Copy-cat: Balsamic Steak with Gorgonzola Pasta / Busy Mom's Helper

Okay, I may be drooling again! Oh…and it was super EASY, which I wasn’t expected. BONUS!

Ingredients

1 1/2 cups Italian Dressing

1 tbsp. Rosemary

1 tbsp. Lemon Juice

1 lb. Steak filets

1 lb. Pasta (I used Rotini)

2 cups Alfredo sauce (you can use this recipe just without the red pepper flakes)

1/2 cup Green Onion, diced

4 cups Spinach

3 tbsp. Gorgonzola, crumbled

2 cups Balsamic Vinegar

1/2 cup Brown Sugar

Sundried Tomatoes, if desired

Parsley, if desired

Notes: Read the entire directions, as some of this can be done simultaneously so it can all be served fresh and warm/hot!

Directions

In a bowl, mix the Italian Dressing, Rosemary, and Lemon Juice. Use this to marinate the steak for at least 30 minutes, preferably an hour.

Cook the steak with the marinade in a skillet over medium-high heat until cooked through.

Cook the pasta according to package directions. Then mix with the Alfredo Sauce, Green Onion, and Gorgonzola. Toss with the Spinach.

In a saucepan, mix the Balsamic Vinegar and Brown Sugar, stirring frequently. Bring to a boil, then simmer about 20 minutes.

Pour glaze over steak, and serve along side the pasta. Top either/both of the dishes with more crumbled Gorgonzola, Sundried Tomatoes and/or Parsley, if desired.

Sweet Bourbon Steak

August 30, 2013 by Danielle

Happy Friday! Seriously, it’s been one of those weeks where today couldn’t come fast enough. I don’t know if it’s because of back to school, or our first week with a new puppy, or the fact that we now have a 3 day weekend. Either way – can I get a Boo-Ya? BOO-YA!!! Now that that’s out of my system….*ahem* Confession: I love cooking with alcohol. Many may find this odd, since I don’t drink alcohol. Pick and choose, I guess! I don’t know why, but the way it can really bring out or combine with flavors when cooking, it’s marvelous. So when I had a delicious Sweet Bourbon Steak over the summer at one of my favorite little restaurants, I had to try it myself.

The outcome was so flavorful and juicy, I ate way more than I should have!

Ingredients
1-2 lb. Steak
1/4 cup Brown Sugar
1/4 cup Onions, diced
1/4 cup Bourbon
1/4 cup Soy Sauce
1 tsp. Worcestershire Sauce
1 tsp. Corn Starch
1/2 tsp. Black Pepper

Directions
Combine all of the ingredients (other than steak) in a bowl until well mixed.

Using a fork, poke several holes all over the steak to allow the marinade to soak in.

Pour marinade a zip-lock baggie (or put into airtight container) with the Steak and allow to marinate 2 hours in the fridge. Remove and allow to marinate at room temperature for 30 minutes to 1 hour.

Cook on the grill or stove top until desired done-ness, basting with marinade as cooking.

To use the leftover marinade: cook in a small pot until boiling and juices are thoroughly cooked. Serve over steak.

Slow-Cooker Honey Garlic Pot Roast

July 8, 2013 by Danielle

Aw, the wonderful Slow-Cooker to the rescue. AGAIN. Seriously, how did women survive without this fantastic invention? It’s a NECESSITY in my book. Just like the dishwasher. And the microwave. And Dr. Pepper. Wow, I really wouldn’t survive in the middle ages, would I?!

Slow-Cooker Honey Garlic Pot Roast

Ingredients
2-3 lb. Pot Roast
1/2 cup Water
4 tbsp. Honey
2 tbsp. Worcestershire Sauce
4 Garlic Cloves, minced
1/2 tsp. Black Pepper
4 cups Carrots, sliced or baby
1 medium Red Onion, sliced

Directions
Place the Pot Roast into your slow cooker. Add the Carrots and Onions

In a medium bowl, mix the Water, Honey, Worcestershire Sauce, Garlic, and Black Pepper. Pour over roast and veggies in the slow cooker.

Cook on low for 7-8 hours, or on high for 4-5 hours.

Enjoy with some delicious Garlic Red Potatoes

Dr Pepper Slow Cooker Roast

June 2, 2013 by Danielle

By now you all know how much I love my slow cooker. It just makes life so much easier, simpler, more wonderful! Another love of mine? Dr Pepper! I absolutely, completely and ever-lastingly LOOOOOVE Dr Pepper soda. So doing this Dr Pepper Slow Cooker Roast was a HUGE desire of mine. And it did NOT disappoint! It was so moist, flavorful…..just down right excellent!

Dr. Pepper Slow Cooker Roast

Ingredients
5 lb. Roast
2 cans Dr. Pepper
1 cup Water
2 tbsp. Worcestershire sauce
3 Garlic cloves
Salt and pepper, to taste

Directions
Put the roast in the slow cooker. Top with all the other ingredients.

Cook for 7-8 hours on low.

Spoon juices over top when serving. Enjoy!!!

Notes: I used some of the juices from the slow cooker to make gravy (just added some flour), and it turned out fantastic!

Easy Stew Recipe AKA: Lazy Momma Stew

April 22, 2013 by Danielle

I believe it’s perfectly possible to be a BUSY momma, but also a lazy one. And guess what? There’s nothing wrong with that! Since we’re so busy, there’s just certain tasks and occasions that we need to be ‘lazy’ on – like when fixing up dinner on a busy weeknight. But don’t worry, you can still feed your family an incredible meal without all the time and stress with this Lazy Momma Stew – a super easy stew recipe for those nights that something’s just got to give.

Ingredients:

2 lbs. Beef, cubed
1 can Carrots
1 can Green beans
2 cups Potatoes, diced
1 medium Onion
2 tsp. Quick-cooking Tapioca pearls
8 oz. Tomato sauce
1 tbsp. Brown sugar
1 cup Water
Salt & Pepper to taste

Directions:

In your slow cooker, first place the beef, then veggies.
Sprinkle the top with tapioca, salt and pepper.
In a bowl, mix together tomato sauce and water, then pour over the other ingredients in the slow cooker.
Top with brown sugar over everything.
Cook on Low for about 8 hours.

There you have it – a super easy stew recipe you can whip up on those busiest of nights (man, those seem to happen a lot, don’t they?).

Slow Cooker Steak with a Kick

April 14, 2013 by Danielle

Okay, so I’ve probably worn you all out raving about how much I love crockpots. Really, though, they’re such a necessity for a busy mom, wouldn’t you say? There are plenty of days that would be PB & J for dinner (again) if it weren’t for this amazing invention. Although I’m not sure who actually invented the slow cooker (internet says Rival company), but whatever individual it was, or who inspired the idea, my bet is it was a woman. Men just wouldn’t think of something like this! This recipe for Slow Cooker Steak with a Kick is definitely a win for the whole family, and requires hardly any effort at all because – crock pot!

This meal is just what the Dr. ordered. I wanted something savory and flavorful, with just enough ‘kick’ in it to please my hubby and I, but mild enough the kids would still eat it.

Ingredients:
4-6 small Steaks, about 1-2 inches thick
½ Yellow onion, in large slices
½ bag (or so) Baby carrots
8 oz. Mushrooms (if desired)
1-2 cups Water
1 tbsp. Seasoned salt
1 tsp. Oregano
1 tsp. Paprika
½ tbsp. Chili powder
1 tbsp. Montreal steak seasoning

Place everything in a slow cooker, set on low for 4-6 hours (until steak is cooked through). Stir occasionally (even just after putting in and shortly before serving) to mix in all of the flavors.

Notes: best served with baked potatoes!

Grilled Steak with Sweet Peppers

April 6, 2013 by Danielle

Adapted from Weeknight Fresh + Fast

• Soy Sauce ¼ Cup
• Olive Oil ¼ cup & 2 tbsp.
• Honey 3 tbsp.
• Small Shallot minced
• Rosemary 2 ½ tbsp.
• Balsamic Vinegar 2 tbsp.
• Red Pepper Flakes ½ tsp.
• Steak of choice 2 lb., about 1 inch thick
• Large red bell pepper
• Large green bell pepper
• Large yellow bell pepper
• Small red onion
• Salt & Pepper to taste

1. In shallow pan, mix soy sauce, ¼ cup oil, honey, shallot, 1 ½ tsp. rosemary, ½ tsp. salt, and black pepper. Place steak in the pan, coating with marinade. Rotate every few minutes to get both sides. Move on to step 2 while it marinates. If you will be using a charcoal or gas grill, get it warming now.

2. Cut the peppers and onion. My family cuts them into bite sized pieces, but some prefer it in strips (as in picture above); it is your choice. In a large frying pan, use the remaining olive oil over medium-high heat. Put in the vegetables. Season with salt and pepper to taste. Saute until tender; this takes us about 9 minutes, but we prefer ours really tender for our little ones. Add the remaining rosemary and pepper flakes. Cook for another minute, then add the vinegar and stir until it’s absorbed; remove from the heat.

3. Put the marinated steak onto the grill and cook to your preference. When cooked, put on clean working surface and let sit for a few minutes. When it’s cooled a bit, cut the steak as desired. Some do it in thin strips, but we cut ours smaller for our children. Mix with the peppers and serve.

Notes: This is a great meal to get a variety of colored vegetables. My children and I are not huge fans of onions, so I do cut those in large slices so they can be picked off those plates. There are no green peppers shown in the photo above because they were eaten ahead of time by unknowing family members.

Steak with Lemon Tomato Sauce

March 21, 2013 by Danielle

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Adapted from America’s Test Kitchen: Best Simple Recipes

I wanted to make something special for my hubby the other day, since he was coming all the way home from work for lunch. The kids were at grandma’s swimming, and I was in a major cooking mood, so decided to go all out. And what’s the point of going all out if you can’t ‘romance’ it up a bit, huh? The problem was, we don’t really have a romantic home set-up. Our kitchen table was completely covered in coloring supplies, and the floor was scattered with toys. What’s a girl to do? I transformed our kids play picnic table into a romantic setting, with pillows as chairs since it was so short! Here’s the table pre-transformation:

Now, ta-da! A romantic lunch for two!

Now, we’ve lived in our home for almost 5 years now (literally, next month), and I have only braved our cellar one time. The entrance is outside, the stairs are steep, and it’s yucky and dusty. Spiderwebs, sometimes mice I’m sure. It’s just not somewhere I ever choose to go…until today! I decided our lunch needed a little ‘bubbly’, so I gathered all the courage I could and went down into that gross, dingy cellar and grabbed a Sparkling Cider. Yup, I’m an awesome wife!

I made an amazing new dish for lunch: Steaks with Lemon Tomato Sauce

Ingredients:

3 Steaks (about 10-12 ounces each), 1 inch thick

Salt and pepper

3 tbsp. Olive oil

2 pints Cherry tomatoes, halved

2 tsp. Sugar

¼ tsp. Red pepper flakes

2 Garlic cloves, minced

¼ cup Chopped parsley

2 tsp. grated Lemon zest

1 tbsp. Lemon juice

Put 1 tbsp. oil in large skillet over medium heat. Add steaks, seasoned with salt and pepper. Cook until done as desired (we like medium).

In empty (or clean) skillet, cook tomatoes, sugar and pepper flakes until tomatoes are softened; about 3 minutes. Stir in garlic and cook about 30 seconds to 1 minute; when begins to be fragrant. Remove from heat and stir in parsley, lemon zest, lemon juice and remaining oil. Season with salt and pepper.

Slice steaks and cover with tomato mixture. Serve!

For dessert, since I was throwing all of this together so quickly, I made a Vanilla Pudding Freeze Pie. It’s chilled just enough to make a creamy and satisfying treat.

Ingredients:
1 small Vanilla instant pudding mix
1 cup Milk
2 cups Whipped cream
3-4 Small pie crusts (I had a pack of 6 small ones)
Topping of choice (I used raspberries), optional

Mix pudding mix, milk and whipped cream together until well blended.
Scoop into pie crusts until just slightly higher than the edge of the crust.

Top with your topping of choice.

Put in the freezer for about 10 minutes, or just while you’re eating your main course.

Notes: Feel free to use other flavors of pudding. This is just the one I had on-hand.

If you’re wondering about the glasses and the centerpiece: those are actually from our wedding! The centerpiece was from our cake, and the glasses we used for toasting. Thought it would make it a more special lunch!

Have you ever done a surprise romantic meal for your hubby at the last minute? What did you pull together to make it even more special?

Ingredients

Directions

Other Easy Recipes

Ingredients

Directions

Slow-Cooker Honey Garlic Pot Roast

Dr. Pepper Slow Cooker Roast

More Dinner Date Recipes…