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BEEF STICKY BUNS *

A twist on cinnamon buns, these savory buns get a protein boost from homemade beef breakfast sausage and plenty of veggies like mushrooms and spinach.

INGREDIENTS

1 recipe Basic Country Beef Breakfast Sausage (recipe below)

1 cup sliced button mushrooms

3/4 cup diced onion

 3 cups fresh baby spinach

 1/2 cup reduced fat shredded Cheddar cheese

 1 package (13.8 ounces) refrigerated pizza dough

 1/2 cup jalapeño pepper jelly, warmed (optional) or Cream Cheese "Frosting" (optional, recipe below

INSTRUCTIONS FOR BEEF STICKY BUNS

1. Prepare Basic Country Beef Breakfast Sausage. Set aside 2 cups beef in large bowl; reserve remaining beef for another use. Add onion and mushrooms to same skillet sprayed with cooking spray over medium heat; cook 5 to 7 minutes or until vegetables are tender, stirring occasionally. Add spinach to skillet; stir to wilt spinach. Add vegetable mixture to beef; set aside 20 to 25 minutes or until mixture is cooled completely, stirring occasionally. Stir in cheese.

 2. Preheat oven to 425°F. Unroll pizza dough on flat surface; pat or roll dough evenly to 14 x 10inch rectangle, pinching together any tears, if necessary. Spread beef mixture on dough, leaving 1/2 inch border on short side furthest from you.  Starting at closest short end, roll up jellyroll style, pinching to close. Slice dough into 8 pieces using serrated knife and careful sawing motion; place cut side up on greased baking sheet.

 3. Bake in 425°F oven 18 to 20 minutes or until golden brown. Remove buns to cooling rack. While still warm, drizzle with melted jalapeño pepper jelly, if desired.

Basic Country Beef Breakfast Sausage: Combine 1 pound Ground Beef (96% lean), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium high heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2 inch crumbles and stirring occasionally. (Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.)

Makes 2-1/2 cups crumbles. 

Cream Cheese "Frosting": Combine 1/4 cup softened reduced fat cream cheese and 1 tablespoon milk in small bowl, stirring until smooth. Drizzle over warmed beef buns.

NUTRITIONAL INFORMATION FOR BEEF STICKY BUNS

Nutrition information per serving: 409 calories; 10 g fat (4 g saturated fat; 0 g monounsaturated fat); 57 mg cholesterol; 1084 mg sodium; 53 g carbohydrate; 3.1 g fiber; 28 g protein; 4.5 mg niacin; 0.3 mg vitamin B6; 1.6 mcg vitamin B12; 2.8 mg iron; 17.8 mcg selenium; 4.1 mg zinc; 64.7 mg choline. This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of fiber, vitamin B6, iron.


 * Beef its What's for Dinner

 

 Beef Basics

Keep it Clean - To avoid cross-contamination and prevent foodborne illnesses, follow these easy steps.

  • Wash hands well in hot, soapy water before and after handling raw meat and other fresh foods.
  • Keep raw meat and meat juices away from other foods, both in the refrigerator and during preparation.
  • Wash all utensils, cutting surfaces and counters with hot soapy water after contact with raw meat. 
  • Keep carving boards separate from other food preparation areas and serving platters.

 

Helpful Tips 

  • high heat can overcook or char the outside of beef cuts while the interior remains underdone. 
  • There is no need to bring beef to room temperature before cooking - straight from the refrigerator works effectively. 
  • Turn steaks and roasts with tongs.  Avoid using a fork which will pierce the beef and result in loss of flavorful juices.
  • Turn ground beef patties with a spatula.  Do not press down on the patty, or flavorful juices will be lost, resulting in a dry burger. 
  • Salt beef after cooking or browning.  Salting beef before cooking draws out moisture and restricts the flavor that browning imparts.


 

 

 

 

 

 

 

  

Sharon & Bob Voegeli
Voegeli Natural Beef, 3703 N County Rd 150 E, Milan IN 47031, 513-505-8884