Beef In A Cup Food

BEEF IN A CUP

Steps:

• Preheat oven to 375.
• Brown beef, drain off fat.
• Return beef to skillet add ketchup, brown sugar, vinegar, chili powder, onion salt, garlic powder and pepper.
• Let simmer 5 minutes.
• Spray muffin tins with Pam*.
• Press biscuits in tin, pressing to cover bottom and sides.
• Spoon about 1/4 cup (approximately) of meat mixture into each biscuit lined cup.
• Top with cheese.
• Bake for 18-20 minutes or until golden brown.

BEEF TIPS AND GRAVY

Steps:

• In a Dutch oven, heat oil over medium heat.
• Saute onions until soft.
• Add beef cubes and sauté, stirring often, until meat is browned on all sides.
• Add 2 cups water, Worcestershire sauce, soy sauce, garlic powder, salt and pepper to beef.
• Bring to a boil; reduce heat to low, cover and simmer for 1-1/2 to 2 hours.
• To make gravy: combine gravy mix package with 1 cup water.
• Mix thoroughly and stir into meat mixture.
• Simmer, stirring frequently until slightly thickened.
• Serve over cooked rice, egg noodles, or mashed potatoes.
• Serves 4.

BEEF BISCUIT CUPS

Steps:

• Preheat oven to 375 degrees.
• Brown ground beef, drain, add spaghetti sauce and seasoning.
• Cook over medium heat about 5-10 minutes or until heated through.
• Press biscuits into the bottom and up the sides of greased muffin cups.
• Spoon 2 tablespoons (+) meat mixture into the center of each cup.
• Bake for 15 to 17 minutes or until golden brown.
• Sprinkle with cheese, bake 3 minutes longer or until cheese melts.

CROCK POT BBQ BEEF

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

TERIYAKI BEEF & LETTUCE CUPS

Steps:

• Put the steak between two sheets of cling film and beat with a rolling pin until half its original thickness. Thinly slice the steak, then mix with the teriyaki marinade in a bowl. Leave to marinate for 5-10 mins.
• Roughly dice the cucumber and mix with the chopped coriander and lime juice. Season with a little salt.
• Heat a frying pan until very hot, then fry the steak slices for 1½-2½ mins for rare to medium, turning the slices halfway through.
• Pile the cucumber mixture into the lettuce leaves, then top with the seared teriyaki beef, chilli and red onion.