Savannah River Farms

Try Our Beef and Meat Recipes

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Garlicky New York Strip Steak

 This works best on steaks of 1 inch (or more) thickness.
Prep Time15 mins
Total Time1 hr
Course: Main Course
Keyword: Meat, Steak
Servings: 4 (3 oz)
Calories: 213kcal

Ingredients

  • 2 8 oz Savannah River Farms New York Strip Steaks (1" thick), trimmed
  • 4 large garlic cloves, grated
  • 2 tbsp fresh lemon juice
  • 3 tbsp  olive oil, divided
  • 1/2 tsp black pepper
  • 1/4 tsp kosher salt
  • 1 tbsp fresh rosemary leaves
  • 3/4 tsp flaked sea salt

Instructions

  • Rub garlic over steaks. Place juice and 2 tablespoons oil in a shallow dish. Add steaks; turn to coat. Let stand at room temperature 30 minutes.
  • Remove steaks from marinade; discard marinade. Pat steaks dry with paper towels, leaving any bits of garlic that stick. Sprinkle tops of steaks with pepper and kosher salt.
  • Heat remaining 1 tablespoon oil in a large cast-iron skillet over high. Add steaks; cook until a meat thermometer inserted in thickest portion registers 127°F to 130°F for medium-rare or to desired degree of doneness, 2 to 2 1/2 minutes per side.
  • Place steaks on a cutting board; reserve pan drippings. Tent steaks loosely with foil. Let stand 5 minutes. Discard foil. Cut steaks across the grain into slices. Arrange slices on a platter; drizzle with pan drippings. Sprinkle with rosemary and sea salt.

Classic Patty Melt

Step aside hamburgers...
Total Time20 mins
Course: Lunch, Main Course
Cuisine: American
Keyword: Burgers, Ground Beef, Meat
Servings: 4 servings
Calories: 455kcal

Ingredients

  • 1 lb Savannah River Farms Ground Beef
  • Kosher salt and pepper
  • 1/3 cup mayonnaise
  • 8 thin slices rye bread
  • 6 thin slices Swiss cheese
  • 1 cup caramelized onions
  • 6 thin slices American cheese

Instructions

  • Shape beef into 4 thin patties slightly larger than slices of bread. Heat large cast iron skillet on medium-high. Season patties with ½ teaspoon each salt and pepper and cook 2 minutes per side; transfer to a plate.
  • Wipe out skillet and return to medium-low heat. Spread mayo on 1 side of each slice of bread. In 2 batches, place 2 slices bread mayo-side down in the skillet.
  • Top each with 1½ slices Swiss cheese, a beef patty, caramelized onions, 1½ slices American cheese, and second slice of bread, mayo-side up.
  • Place small skillet (wrapped in foil) on top of sandwiches to press and cook until bread is golden brown and crisp, 3 minutes per side.

Perfect Sirloin Tip Roast

A sirloin tip oven roast should be slowly cooked to tenderize the meat, to turn this cut of beef into a masterpiece! 
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: Meat, Roast, Sirloin
Servings: 8 servings
Calories: 294kcal

Ingredients

  • 1 4-5 lbs Savannah River Farms Sirloin Tip Roast
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp fresh cracked pepper
  • salt
  • 1 tsp dried rosemary
  • 1 onion

Instructions

  • Move roast from the refrigerator at least 45-60 minutes before cooking.
  • Preheat oven to 450°F.
  • Rub roast with olive oil and seasonings. Slice onions into thick rings (do not separate rings) and place in the bottom of a dark pan.
  • Place roast on top of onions. (You may not need all of them, you need the onions covered by the roast or they will burn).
  • Roast at 450°F for 15 minutes. Reduce heat to 300°F and roast until cooked to desired temperature. (135°F for medium-rare, 145°F for medium), about 90 minutes more.
  • Remove from oven (a few degrees before it's done) at about 142°F and loosely tent with foil. Let rest at least 20 minutes before slicing.
  • Discard onions and save any drippings for gravy or freeze to add to soups or stews.

Homestyle Ground Beef Casserole

Serve with a simple green salad and tasty garlic bread for a dinner that will be a household favorite.
Prep Time23 mins
Total Time1 hr 18 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Ground Beef, Pasta
Servings: 6 servings

Ingredients

  • 1 lb Savannah River Farms Ground Beef
  • 1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1 (10-oz) can diced tomatoes and green chiles, undrained
  • 1 (6-oz) can can tomato paste
  • 1 tsp salt
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp pepper
  • 3 cups uncooked medium egg noodles
  • 5 green onions, chopped
  • 1 (8-oz) container sour cream
  • 1 (3-oz) package cream cheese, softened
  • 4 oz shredded sharp Cheddar cheese (about 1 cup)
  • 4 oz shredded Parmesan cheese (about 1 cup)
  • 4 oz shredded mozzarella cheese (about 1 cup)

Instructions

  • Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Stir in both cans diced tomatoes and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; set aside.
  • Preheat oven to 350°F. Prepare egg noodles according to package directions. Stir together hot cooked noodles, chopped green onions, sour cream, and cream cheese until blended.
  • Spoon egg noodle mixture into a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle with cheeses in order listed.
  • Bake, covered, at 350°F for 35 minutes. Uncover and bake 5 more minutes. Let stand 10 to 15 minutes before serving.

Notes

TO MAKE AHEAD: Label and freeze assembled, unbaked casserole up to 1 month. Thaw in fridge overnight. Let stand 30 minutes; bake as directed.

Old-Fashioned Beef Stew

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend.
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: Meat, Stew
Servings: 4 servings

Ingredients

  • 1 lb Savannah River Farms Stew Beef, trimmed and cut into inch cubes
  • 1/4 cup all-purpose flour
  • 1/4 tsp freshly ground pepper
  • 5 tsp vegetable oil
  • 2 tbsp red wine vinegar
  • 1 cup red wine
  • 3-1/2 cups beef broth, homemade or low-sodium canned
  • 2 bay leaves
  • 1 medium onion, peeled and chopped
  • 5 medium carrots, peeled and cut into 1/4-inch rounds
  • 2 large baking potatoes, peeled and cut into 3/4-inch cubes
  • 2 tsp  salt

Instructions

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  • Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Buffalo Cheeseburger Macaroni

This meaty, cheesy pasta dish is delicious and made in under 45 minutes for a quick and easy dinner recipe!
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: Ground Beef, Meat
Servings: 4 servings
Calories: 844kcal

Ingredients

  • 1 lb Savannah River Farms Ground Beef
  • 1 tbsp olive oil
  • 1/2 cup diced onions
  • 3 garlic cloves, minced
  • 8 oz cream cheese
  • 1/2 cup buffalo sauce
  • 2 cups beef broth
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 2 cups uncooked macaroni pasta
  • 3/4 cup blue cheese dressing
  • 1/4 cup parmesan cheese, grated

Instructions

  • In a large skillet, heat the olive oil over medium-high heat, add the onions and saute 3-4 minutes, add the garlic and saute for 1 minute. Add the ground beef and cook through.
  • In a separate pan over medium heat, add the cream cheese, buffalo sauce and beef broth. Allow the cream cheese to melt and whisk all of the ingredients together.
  • Once the cheese has melted into the sauce, add the paprika, black pepper and kosher salt. Whisk all of the ingredients together and bring the sauce to a boil.
  • Once the ground beef is cooked through, drain off any grease then add the macaroni noodles and sauce to the skillet with the ground beef.
  • Reduce the heat to low, cover and simmer for 15 minutes.
  • Once the noodles are tender and the sauce has reduced, stir in the blue cheese dressing, sprinkle with the parmesan cheese and serve.
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