Hoosier Steaks Recipes
Hoosier Steaks Chili
Ingredients:
1-2 lbs of Hoosier Steaks Premium Ground Beef
1 Onion Chopped
1 Packet Chili Seansoning
1 Tablespoon Brown Sugar
1 Chopped Celery Stalk
1 Can of Kidney Beans (drained)
2 Cups Elbow Macaroni (optional)
1 Can of Corn (drained)
1 Large Can of Red Gold Tomato Juice
Directions:
Start by browning ground beef, onion, and celery. Drain if desired. Then add in tomato juice and salsa. Next add in chili packet, corn, kidney beans, and brown sugar. Then 1 cup of water if more liquid is desired. Bring to a boil then let simmer for about 20 minutes. Next, add in elbow macaroni if desired. Let simmer for another 10 minutes or until macaroni is cooked. Lastly, top with your favorite toppings such as shredded cheese, crackers and sour cream.
Hoosier Steaks Cheeseburger Soup
1 lb of Hoosier Steaks Premium Ground Beef (for a meatier soup use 2 lbs ground beef.)
3/4 cup Chopped Onion
3/4 cup Shredded Carrots
3/4 cup Diced Celery
1 teaspoon Dried Basil
1 teaspoon Dried Parsley Flakes
4 tablespoons Butter, Divided
3 cups Chicken Broth
4 cups Peeled and Diced Potatoes
1/4 cup All Purpose Flour
2 cups or 1/2 a block of Velveeta Processed Cheese, Cubed
1 1/2 cups of Milk
3/4 teaspoon Salt
1/4 to 1/2 teaspoon of Pepper
Optional Toppings: Shredded Cheddar Cheese and Sour Cream.
Directions:
Brown the ground beef in 3 quart saucepan. Drain and set aside. In the same saucepan add 1 tablespoon butter, onion, shredded carrots, parsley flakes, basil and celery. Saute until tender. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender. In a small skillet melt remaining butter (3 tablespoons) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Top with your favorite toppings and serve.
Grandma Sandy’s Meatballs
1 lb of Hoosier Steaks Premium Ground Beef
1 Egg
1 Cup of Saltine Crackers (crushed)
1 teaspoon Mrs. Dash Seasoning
1 teaspoon Garlic Powder
1/2 Cup Onion (chopped)
1 Tablespoon Crisco
1 Cup Water
Salt and Pepper to taste
Mix all ingredients together by hand, expect water and Crisco. Then roll meatballs into desired size. (*Grandma Sandy Tip: shape meatballs into an oval shape versus a round shape for best cooking results.) Next, warm frying pan and add Crisco to the pan. Once Crisco has melted then add meatballs to the pan and 1 cup water. Cover pan with lid and let meatballs cook on low for about 1/2 hour or until brown on each side. Serve with your favorite side dish. Enjoy!
Hoosier Steaks Bone-In Pork Chop Marinade
1 Can Pineapple Slices
1/2 Cup of Soy Sauce
1/3 Cup Vegetable Oil
1/4 Cup Minced Onion
2 Cloves of Minced Garlic
1 Tablespoon Brown Sugar
4 Hoosier Steaks Bone-In Pork Chops
Drain pineapple reserving 1/4 cup of the juice into a measuring cup. Then add soy sauce, vegetable oil, onion, garlic, brown sugar, and pineapple reserve. Stir all ingredients together in mixing bowl. Place pork chops and pineapple slices in a large sealable bag. Pour marinade mixture over the top. Seal bag and refrigerator for at least 2 hours. Then fire up your grill and enjoy these Hoosier Steaks Bone-In Pork Chops.
Red Gold’s Braised Beef with Red Wine & Tomatoes
4 Pound Hoosier Steaks Bone-In Chuck Roast (cut into large chunks)
3 Tablespoons Vegetable Oil
1 Cup of Diced Pancetta (about 8 Ounces)
6 Cloves of Minced Garlic
2 Chopped Yellow Onions
3 Peeled & Diced Carrots
2 Cups Halved Whole Mushrooms
1 & 1/2 Cups Red Wine
1 Bunch Fresh Thyme, remove leaves from stem
2 Bay Leaves
3-4 Finely Chopped Basil Leaves
1 Can Red Gold Whole Peeled Tomatoes
3 Tablespoons Red Gold Tomato Paste
1 Cup Chicken or Beef Stock
1/4 Cup Chopped Fresh Parsley
Sea Salt & Pepper to taste
Preheat oven to 350 degrees. Heat oil in large Dutch oven. Pat dry the pieces of chuck roast and season with salt and pepper. Brown meat on all sides in the oil, then transfer to a plate. Next add the pancetta to Dutch oven and lightly brown. Add the garlic, onions, carrots, and mushrooms; stir to combine. Cook until onions are translucent. Place the meat back into Dutch oven. Then add the red wine and cook for several minutes, reduce the liquid by half while stirring occasionally. Add the thyme, bay leaves, basil, tomatoes, tomato paste and stock. Bring to a boil and then cover. Place Dutch oven in the oven and cook about 2 & 1/2 to 3 hours or until meat is fork tender. Remove from oven and garnish with parsley.