Ground beef hash is the perfect way to use your Parson's Creek ground beef when you want something different than a burger. I am a big potato lover, so this is the perfect recipe if you want something hearty in the morning. Great for having guests or a Sunday breakfast with the family.
Steak and eggs is the perfect simple breakfast for any meat lover, especially if you can't wait to try your steak till dinner! I recommend the ribeye, sirloin, or T-Bone steak for this recipe but you can certainly use anything you would like. My go to pan for this recipe is the trusty cast iron skillet.
Taco meat is a staple in my home. It keeps well and can be used for a variety of things like tacos, taco salad, and nachos. The possibilities are endless. This recipe yields enough to season 1 pound of ground beef.
The compound or Maitre D' butter is a butter that originated in France. You can use seasoned butter as a flavoring sauce for proteins and vegetables. Compound butter is typically cut into rounds and served atop grilled meats, fish, and vegetables.
This recipe is perfect for Parsons Creek’s kabob meat or you can also cut up a sirloin steak. The beef is marinated in a savory sweet soy based sauce and then grilled (or seared) to perfection and is simply irresistible and so easy to make!
This stew recipe is my favorite for the first cold nights of Fall and Winter and my go to for a St. Patrick's day dinner. Simple and delicious this stew can be made in a crock pot low and slow if your a busy bee or if you have the time stove top in your favorite dutch oven. This recipe makes about 6 servings.