Preparation Time: 10 minutes Cooking Time: 1 hour and 20 minutes Total Time: 1 hour and 30 minutes Serves: 6-8 people

Ingredients:

• 2-3 lb beef chuck roast
• 2 large carrots, peeled and chopped
• 2 large onions, chopped
• 3 cloves of garlic, minced
• 2 stalks of celery, chopped
• 1 cup of beef broth
• 1 cup of red wine
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried basil
• Salt and pepper to taste
• 2 tbsp cornstarch (optional)

Instructions for Easy Pressure Cooker Pot Roast recipe:

1. Start by seasoning the beef chuck roast generously with salt and pepper on both sides.
2. Turn on your pressure cooker and select the sauté function. Wait until the pot is hot, then add a tablespoon of oil.
3. Add the seasoned beef roast to the pot and brown it on both sides, about 2-3 minutes per side. Remove the beef from the pot and set it aside on a plate.
4. Add the chopped onions, carrots, celery, and minced garlic to the pot and cook until the vegetables are soft and translucent, about 5 minutes.
5. Stir in the tomato paste, dried thyme, dried rosemary, dried basil, salt, and pepper and cook for an additional 2-3 minutes.
6. Pour in the red wine and beef broth, stirring to scrape any browned bits from the bottom of the pot.
7. Place the beef back into the pot, making sure it is completely covered by the liquid.
8. Close the lid of the pressure cooker, making sure the valve is set to “sealing”. Select the “meat/stew” setting and set the cook time for 60 minutes.
9. When the cooking time is up, allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure.
10. Remove the beef from the pot and let it rest for 5-10 minutes before slicing it.
11. If you want to thicken the sauce, remove 2 cups of liquid from the pot and whisk in 2 tbsp of cornstarch. Place the pot back on the sauté function and let the sauce simmer until it has thickened, about 5-7 minutes.

To dress it up:

• Serve the pot roast with creamy mashed potatoes or roasted vegetables and garnish with fresh herbs such as thyme or rosemary.

Nutrition (per serving, based on 8 servings):

• Total Calories: 330
• Fat: 22g
• Carbohydrates: 7g
• Protein: 28g

Enjoy your delicious and easy pressure cooker pot roast!

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Preparation time: 15 minutes Cooking time: 3 hours Total time: 3 hours 15 minutes

Yield: 8 servings

Ingredients:

• 4-5 pounds beef roast (such as rib eye or sirloin)
• 2 large onions, sliced
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine
• 1 tbsp tomato paste
• 2 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste

Instructions for Beef Au Jus recipe:

1. Preheat oven to 350°F.
2. Season the beef roast with salt and pepper and place it in a large, oven-safe Dutch oven or roasting pan.
3. In a separate pan, heat a small amount of oil over medium heat and add the onions. Cook until softened and slightly browned, about 5-7 minutes.
4. Add the garlic and cook for another minute.
5. Stir in the beef broth, red wine, tomato paste, thyme, and rosemary. Bring the mixture to a boil, then reduce heat and let it simmer for 5 minutes.
6. Pour the mixture over the beef roast, making sure the liquid covers the roast. If necessary, add more beef broth to fully cover the meat.
7. Cover the pan with foil or a lid and place it in the oven. Bake for 3 hours, or until the beef is fork-tender.
8. Remove from oven and let the beef rest for 10-15 minutes.
9. Slice the beef and serve with the au jus (the liquid in the pan) on the side.

To make it more visually appealing, you can garnish the beef with fresh herbs like thyme or rosemary and serve it with a side of creamy mashed potatoes or crusty bread to soak up the delicious au jus.

Nutrition per serving (based on 8 servings): Calories: 368 Fat: 19.2 g Carbs: 5.2 g Protein: 41.6 g

Note: Nutritional information is an estimate and may vary based on the exact ingredients used and portion sizes.

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Preparation Time: 20 minutes Cooking Time: 20 minutes Total Time: 40 minutes Serves: 4 people

Ingredients:

• 1 pound thinly sliced beef (such as sirloin or rib-eye)
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 2 tablespoons rice wine
• 2 tablespoons honey
• 1 teaspoon black pepper
• 1/2 onion, thinly sliced
• 2 green onions, chopped
• Sesame seeds (optional)
• Cooked rice, for serving
• Lettuce leaves (optional), for serving

Instructions for Beef Bulgogi recipe:

1. In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, rice wine, honey, and black pepper.
2. Add the beef to the bowl and toss to coat. Let marinate for 10-15 minutes.
3. Heat a large skillet over high heat. Add the beef and marinade, and cook until the beef is browned, about 5-7 minutes.
4. Add the onion and green onions to the skillet and cook until softened, about 2-3 minutes.
5. Serve the beef bulgogi over a bed of cooked rice and sprinkle with sesame seeds (optional).
6. You can also wrap the bulgogi in lettuce leaves for a refreshing twist.

Nutrition per serving (based on 4 servings):

• Total Calories: 550
• Fat: 21g
• Carbohydrates: 46g
• Protein: 45g

Dress it up:

• You can top the bulgogi with sliced green onions, sesame seeds, and/or red pepper flakes for an extra pop of color and flavor.
• You can also serve it with pickled vegetables or a side of kimchi for a traditional Korean meal.

I hope you enjoy this delicious and classic Korean dish!

The post Beef Bulgogi recipe appeared first on 7ganj - Fitness , Health and Nutritions.

Ingredients:

• 3 lb beef chuck roast
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 2 tbsp flour
• 2 tbsp olive oil
• 2 tsp dried thyme
• 2 tsp dried rosemary
• Salt and pepper, to taste
• 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and cut into chunks

Preparation Time: 15 minutes Cooking Time: 8-10 hours Total Time: 8-10 hours 15 minutes Serves: 8

Instructions for Marie’s Easy Slow Cooker Pot Roast recipe:

1. In a small bowl, mix together the flour, thyme, rosemary, and a pinch of salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Dredge the beef in the flour mixture, then brown it on all sides in the skillet.
4. Transfer the beef to the slow cooker.
5. Add the onion, garlic, beef broth, red wine, and tomato paste to the slow cooker.
6. Cook on low for 8-10 hours, or until the beef is tender.
7. Add the carrots and potatoes to the slow cooker during the last hour of cooking.
8. Once done, remove the beef and vegetables from the slow cooker and place them on a platter.
9. Slice the beef and serve with the vegetables.

To dress it up, you can garnish with fresh herbs like thyme or parsley.

Nutrition per serving (based on 8 servings): Calories: 572 Fat: 35g Carbs: 25g Protein: 38g

Note: Nutritional information may vary depending on the specific ingredients and brands used.

The post Marie’s Easy Slow Cooker Pot Roast recipe appeared first on 7ganj - Fitness , Health and Nutritions.

Preparation time: 20 minutes Cooking time: 8 hours Total time: 8 hours 20 minutes Serves: 6

Ingredients:

• 2 lbs beef stew meat
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 2 cups beef broth
• 2 cups water
• 2 cups diced potatoes
• 1 cup diced carrots
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions for Slow Cooker Beef Stew recipe:

1. In a large skillet over medium-high heat, brown the beef stew meat in a little oil until it is browned on all sides. Remove the meat from the skillet and set it aside.
2. In the same skillet, sauté the onion and garlic until softened.
3. In a slow cooker, combine the beef broth, water, potatoes, carrots, and peas. Stir in the tomato paste, flour, thyme, bay leaf, salt, and pepper.
4. Add the browned beef and the sautéed onions and garlic to the slow cooker, and stir to combine.
5. Cover the slow cooker and cook on low for 8 hours, or until the beef is tender.
6. Discard the bay leaf before serving.

To make the stew look more beautiful, you can garnish it with fresh chopped parsley or chives.

Nutrition per serving:

• Calories: 367
• Fat: 16g
• Carbs: 24g
• Protein: 30g

Note: This is a rough estimate and may vary depending on the brands and specific measurements of ingredients used.

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Preparation time: 25 minutes Cooking time: 25 minutes Total time: 50 minutes Serves: 8

Ingredients:

• 2 lb ground beef
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup raisins
• 1/4 cup chopped olives
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons tomato paste
• 1 egg, beaten
• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and diced
• 1/2 cup water
• 1 egg, beaten (for egg wash)

Instructions for Empanadas (Beef Turnovers) recipe:

1. In a large skillet, brown the ground beef over medium heat until cooked through. Drain off any excess fat.
2. Add the onion, garlic, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 2-3 minutes until the onion is softened.
3. Stir in the raisins, olives, cilantro, and tomato paste. Cook for another 2-3 minutes.
4. Remove the skillet from heat and let the filling cool to room temperature.
5. In a separate bowl, mix together the flour, butter, and water until a dough forms. Knead the dough for 2-3 minutes until it becomes smooth and elastic.
6. Preheat the oven to 375F (190C) and line a baking sheet with parchment paper.
7. Roll out the dough on a floured surface to 1/8 inch thickness. Cut out circles of dough using a round cookie cutter or a glass.
8. Place a spoonful of the beef filling on one half of each dough circle. Brush the edges of the dough with beaten egg. Fold the dough over the filling to create a half-moon shape and press the edges to seal.
9. Place the empanadas on the prepared baking sheet and brush the top of each empanada with beaten egg.
10. Bake for 25 minutes or until the empanadas are golden brown.

Dressing it up:

• You can serve the empanadas with a simple green salad or a side of salsa and sour cream.
• Use some parsley or cilantro as a garnish, or add a sprinkle of paprika on top of it to make it more visually appealing

Nutrition per serving (based on 8 servings): Calories: 459 Fat: 27g Carbohydrates: 27g Protein: 26g

Note: Nutritional values may vary based on the specific ingredients and brands used.

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• 4 cube steaks (about 1/4 inch thick)
• Salt and pepper
• 1/4 cup all-purpose flour
• 1 tablespoon vegetable oil
• 1/4 cup beef broth
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley

Preparation Time: 5 minutes Cooking Time: 8 minutes Total Time: 13 minutes Serves: 4

Instructions for Pan-Fried Cube Steaks with Simple Pan Sauce recipe:

1. Season the cube steaks with salt and pepper on both sides.
2. Place the flour in a shallow dish and coat the steaks on both sides.
3. Heat the oil in a large skillet over medium-high heat.
4. Add the steaks to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
5. Remove the steaks from the skillet and set aside.
6. In the same skillet, add the beef broth and bring to a simmer.
7. Stir in the butter and parsley and cook for 1-2 minutes, or until the sauce is thickened.
8. Return the steaks to the skillet and spoon the sauce over the top.
9. Serve immediately.

To dress it up, you can serve the steaks with a side of roasted vegetables or mashed potatoes. You can also garnish with additional fresh parsley or chopped herbs.

Nutrition per serving: Calories: 350 Fat: 24g Carbs: 5g Protein: 28g

The post Pan-Fried Cube Steaks with Simple Pan Sauce recipe appeared first on 7ganj - Fitness , Health and Nutritions.