|
|
 |
|
|
|
|
|
|
|
Your Source For Perfect Meals.
|
|
|
|
|
|
BLUE CHEESE TEDERLOIN STEAKS.
*****************************
4 Beef tenderloin steaks, cut 1-inch thick
2 Tbsp. cream cheese, softened
4 tsp. crumbled blue cheese
4 tsp. plain low-fat yogurt
2 tsp. minced onion
dash white pepper
1 large clove garlic, halved
1/2 tsp. salt, divided
2 tsp. chopped parsley
Combine cream cheese, blue cheese, yogurt, onion and pepper. Set aside. Rub each side of steaks with cut surface of garlic. Place steaks on rack in broiler pan so surface of meat is 2-3 inches from heat source. Broil 5-6 minutes. Season with 1/4 tsp. salt. Turn and broil 3-4 minutes. Season with remaining salt. Top each steak with an equal amount of the cheese mixture. Broil an additional 1-2 minutes. Garnish with chopped parsley. Recipe may also be prepared using beef top loin steaks cut 3/4-inch thick.
BOILED BEEF.
************
3 pounds chuck steak
1 veal knuckle or marrow bone (optional)
1 large carrot
1 stalk celery, with leaves
1 small knob celery root, trim off straggly roots, peel and rinse
1 small parsnip, scraped and cut in half lengthwise
1 parsley root, scraped
1 tablespoon salt, or as needed
The meat should be tied with string so that it will retain its shape.
Bring 6-7 of water to boil I have a very large soup pot that I use for this. Place tied meat and bone (if used) in large soup kettle or Dutch oven and pour boiling water over it. There should be about 6" of water above surface of meat. If you prefer, you can start to cook meat in cold water; this will give the broth a better flavour but the meat will lose some in the process. Cover pot and simmer slowly but steadily 2 hours, skimming as necessary. Add vegetables and simmer another 2 hours, or until meat is tender and can be pierced easily with carving fork or skewer. When meat is done, taste broth and season as needed. Slice meat onto heated platter, spoon a little soup over it and slice vegetables around it.
BOURBON AND BROWN SUGAR FLANK STEAK.
************************************
1/4 cup dark brown sugar
1/4 cup minced green onion
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
1 (2 pound) flank steak
cooking spray
1/2 teaspoon corn starch
Combine the sugar, onion, bourbon, mustard. black pepper, Worcestershire sauce and soy sauce and place in a bowl. Add the steak and marinate overnight turning a few times. Remove the steak from the marinade and prepare to grill. Reserve the marinade. Grill the steak for 5 minutes per side. Slice and place on a platter. In a saucepan add in the reserved marinade and cornstarch and bring to a boil. Cook 1 minute stirring until thickened. Drizzle over the sliced steak.
BOURBON MARINATED STEAK.
****************************
1 3 - 4 pound top sirloin steak
1/2 cup bourbon
1/2 cup olive oil
1/3 cup red wine vinegar
1/3 cup dry red wine
2 cloves garlic, crushed
1 tbsp fresh ground pepper
Place steak in deep dish, combine remaining ingredients and pour over steak. Allow steak to marinate for 4 to 5 hours. Remove steak and grill. baste often with marinade.
BRACCIOLE.
**********
1/4 (1 stick) butter melted
2 T. olive oil (extra virgin)
8-4" eye or bottom round steaks,
pounded thin with mallet
Salt and Pepper to taste
4 cloves garlic, chopped fine
1 C. dry bread crumbs
1/2 C. chopped fresh parsley
4 hard boiled eggs chopped
Tomato sauce
Rub mixture of butter and oil into one side of piece of meat. Rub salt and pepper into the same side. Spread layer of chopped garlic over same side. Cover garlic with layer of bread crumbs, followed by parsley then eggs. Roll and tie with string or secure with toothpicks. Fry over medium heat for 3 or 4 minutes until brown all over. Remove from the frying pan and simmer in sauce for 2 hours.
BRAISED GARLIC SHORT RIBS.
**************************
4 pounds beef short ribs
2 - 3 tablespoons oil
1 can (19 oz.) tomatoes
2 cups beef bouillon
2 onions, sliced
4 cloves garlic, crushed
2 tablespoons brown sugar
1 1/2 tablespoons chili powder
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon crushed dried chilies
Heat oil in a large frying pan. Cut ribs into 2 inch pieces. Add 3 or 4 pieces at a time and cook until browned on all sides. Remove to a plate when they are done, and continue until all meat is browned.In a large casserole dish,mix the remaining ingredients. Break up the tomatoes if whole. Submerge the ribs in the mixture and cover.Bake at 325 for 2 1/2 to 3 hours, until the meat is fork tender.
Turn the ribs at least once during cooking and stir occasionally.
BREWERY MEATBALLS.
******************
2 slices of white bread, diced
1 (12-ounce) can flat beer
1 l lb.lean ground beef
1/2 c. shredded mozzarella cheese
1/8 tsp. ground black pepper
1/2 c. chopped onion
3 tbls. butter
2 tbls. firmly packed brown sugar
2 tbls. malt vinegar
2 tbls. beef broth
Preheat oven to 375°F (190°C). Soak bread in beer. Combine ground beef with mozzarella cheese, pepper and the beer-soaked bread. Mix well and form into small balls. Arrange in a single layer on a baking sheet; bake for 15 minutes.
Meanwhile, sauté onion in butter until tender in a wide saucepan or deep skillet. Stir in brown sugar, vinegar and beef broth. Simmer over low heat for 10 minutes. When meatballs are baked through, drain on paper towel. Add to sauce and simmer for 20 minutes. Serve in sauce with toothpicks.
CABERNET BEEF JUBILEE.
**********************
4 top blade steaks, 5 oz. each
1/4 cup balsamic vinegar
1 cup Cabernet Sauvignon wine
1/2 cup sugar
1/2 tsp. mustard seed
2 strips lemon zest
2 sticks cinnamon
1 cup dark sweet cherries (fresh, frozen or canned)
Combine vinegar, wine, sugar, mustard seed, lemon zest and cinnamon sticks together in a saucepan. Simmer over medium heat for 10 minutes. Pour 3/4-cup of the sauce mixture into a resealable bag. Add steaks to bag, seal well. Turn to coat steaks and marinade in the refrigerator for 30 minutes to 2 hours. Strain remaining wine mixture, pour back into sauce pan and add cherries. Place mixture in refrigerator while steaks marinade. Place steaks on grill over medium high coals. Grill for 4 minutes per side for medium-rare, turning once. While steaks are cooking bring wine sauce to a simmer for 5 minutes to reheat. Serve steaks with sauce.
CALIFORNIA TOMALE CASSEROLE.
****************************
Servings: Serves 6-8 3/4 cup yellow cornmeal
1-1/2 cups milk
1 egg, beaten
1 lb. lean ground beef
1 package chili-seasoning mix
2 tsp. seasoned salt
1 can tomatoes (16 ounces)
1 can whole kernel corn (17 ounces), drained
1 can pitted black olives (7-1/2 ounces), drained
1 cup cheddar cheese, shredded
Preheat oven to 350ºF. Mix cornmeal, milk and egg in 2-1/2 quart casserole dish. Brown ground beef in heavy skillet until beef is no longer pink. Break up with spoon while cooking to 1/2-inch crumbles. Add chili-seasoning mix, salt, tomatoes, corn and olives to ground beef. Mix well.
Stir beef mixture into cornmeal mixture. Bake at 350ºF for 1-1/4 hours. Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes
CARNE MECHADA (SHREDDED MEAT).
******************************
4 C. water
3/4 tbs. Worcestershire sauce
2 lbs. flank steak
2 tsp. salt
1/2 C. olive oil
1 tsp. fresh ground black pepper
1 1/2 C. onions (minced)
1/2 tsp. Cumin
3 cloves garlic
2 tbs. ketchup
1 C. minced red peppers
2 1/2 C. pear tomatoes
1 shallot minced (peeled & minced)
Put flank steak and water in large covered cast iron pot and boil for 2 hours. Set meat aside, let cool. Reserve broth. When meat is cool, shred in thin strips and set aside. In the same iron pot heat oil, onions and garlic and fry until golden in color. Add red peppers, shallots and fry for another minute. Add tomatoes, Worcestershire sauce, salt, pepper, cumin and cook for about 5 minutes. Add ketchup and mix. Add shredded meat and broth and bring to boil, mix constantly until all liquid has evaporated
Recipe submitted by Dee
CHATEAUBRIAND(BEEF TENDERLOIN ROAST)
WITH BERNAISE SAUCE.
*********************
Whole Tenderloin Roast- 4 pounds.
Vegetable Oil or Butter-1/4 cup.
Kosher Salt-2 teaspoons.
Freshly Ground Black Pepper-1/2 teaspoon.
Fresh Sprigs of Rosemary-5 sprigs.
Rub the tenderloin with the vegetable oil all over. Place a large pan over a medium high heat. Sear the tenderloin flipping and turning it intermittently until the whole tenderloin is browned. Place the roast into a shallow pan. Season with the Kosher salt, black pepper and place the sprigs of Rosemary on the roast. Place a meat thermometer into the center of the tenderloin roast. Roast in a 450F degree oven. After roasting allow the tenderloin to rest for 15 minutes before slicing.
Béarnaise Sauce For The Tenderloin.
Minced Shallots-1 tablespoon.
Red Wine Vinegar-2 tablespoons.
Dried Tarragon-2 teaspoon.
Egg Yolks-3.
Sweet Butter-1/4 lb. melted.
Cayenne Pepper-dash.
Salt-to taste.
Parsley-1 teaspoon minced.
Black Pepper-1/4 teaspoon.
In a saucepan combine the minced shallots, red wine vinegar and tarragon. Cook over a medium flame until the mixture is reduced in half. Allow to come to room temperature. In the top of a double boiler add in the egg yolks, the reduced shallot mixture, butter, cayenne, salt, parsley and black pepper. Wisk all the ingredients over a medium flame until smooth. Should begin to thicken after a few minutes. spoon the Béarnaise Sauce over a thick slice of beef. Serve with some delicious steamed asparagus. Recipe from Gary Solomon.
CHEESY SPINACH STUFFED MEATLOAF.
********************************
1-1/2 lb. lean ground beef
3/4 cup soft bread crumbs
1 egg, slightly beaten
1 tsp. salt
1/8 tsp. pepper
Filling
1 package (10 oz.) frozen chopped spinach, defrosted, well drained
1/2 cup shredded part-skim mozzarella cheese
3 Tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. salt
1/8 tsp. garlic powder
Topping
3 Tbsp. ketchup
1/4 cup shredded part-skim mozzarella cheese
Italian seasoning (optional)
Heat oven to 350ºF. In large bowl, combine meatloaf ingredients, mixing lightly, but thoroughly. In medium bowl, combine filling ingredients; mix well. Set aside.
Place beef mixture on waxed paper and pat into 14x10-inch rectangle. Spread filling over beaf, leaving 3/4-inch border about edges. Starting at short end, roll up jelly-roll fashion. Press beef mixture over spinach filling at both ends to seal. Place seam side down on rack in open roasting pan. Bake in oven 1 hour. Spread ketchup over loaf; return to oven and continue baking 15 minutes or until beef is no longer pink. Top loaf with 1/4 cup mozzarella cheese. Sprinkle with additional Italian seasoning, if desired. To serve, cut into 1-inch thick slices.
CHICAGO STYLE HOTDOGS.
**********************
1 lb.(10 hotdogs) 100% pure beef
1 package(10 buns) poppy seed buns
1 tsp. yellow mustard
1 tsp. bright green sweet relish
1 tsp. freshly chopped onions
1 kosher dill pickle spear
2 tomato wedges
A dash of celery salt
Heat hotdogs in boiling water, or grill. Place the 100% pure beef hotdog in a steamed poppy seed bun. Then pile on the toppings in this order: mustard, relish, onions, pickle, tomatoes and celery salt.
CHICKEN FRIED STEAK.
********************
1 egg
4 tablespoons milk
1 cup bread crumbs
1 teaspoon oregano
1 teaspoon seasoned salt
2 cube steaks
4 tablespoons oil
IN A SHALLOW BOWL, BEAT EGG AND MILK TOGETHER. IN ANOTHER DISH, COMBINE BREAD CRUMBS, OREGANO AND SEASON SALT. DIP CUBE STEAKS IN EGG MIXTURE, TURN TO COAT WELL. DIP STEAKS IN SEASONED MIXTURE TURNING ONCE TO COVER ALL-OVER. IN A SKILLET, HEAT OIL AND BROWN STEAKS. REDUCE HEAT, COVER, WITH LID SLIGHTLY AJAR, COOK FOR 10 TO 15 MINUTES. COOK LONGER IF NECESSARY, UNTIL TENDER. NOTE: STEAKS CAN HAVE CHEESE MELTED ON TOP TO ADD FLAVOR.
CHICKEN FRIED STEAK.
********************
I use all purpose flour with garlic, paprika, cayenne, fresh black pepper, touch of salt, onion powder and some BAM. Dip in flour then eggs back to flour then fry. Serve with mashed potatoes and gravy (I put saute mushrooms and onions in gravy). Or you can make a real nice sandwich with it. Love both ways.
Recipe submitted by Cliff
CHILI FROM THE HEARTLAND.
*************************
6 tbls. butter
6 med. onions, chopped
3 lbs. ground beef
3 20 oz. cans whole tomatoes, broken up
1 6 oz. can tomato paste
1 c. beer
1 tbls. salt
1/2 tsp. Tabasco sauce
4 tbls. chili powder
2 cans (12 oz) whole kernel corn
Melt the butter in a large pan add onions and cook slowly until tender. Add the beef and cook over medium heat until ightly browned. Break up with a fork. Add all the other ingredients except the corn. Cover and cook 45 minutes. Add corn and simmer another 15 minutes.
CHUCK WAGON SKILLET.
********************
1 pound ground beef
1/2 cup chopped onion
2 TBS butter or margarine
1 tsp salt
1/8 tsp pepper
2 cup cubed cheddar cheese (I use an 8-ounce bag of Colby and Monterey cubes and 1/3 of a block of Jalepeno cheese cubed. This does not make it hot, but gives a good flavor
2-cup medium noodles, uncooked
1 pound can whole tomatoes (I use 2 14.5 ounce cans whole tomatoes and squish them before adding)
1/4 cup water.
In frying pan melt butter and sauté onion. Add meat; sprinkle with salt and pepper. Brown slowly. Pour off excess fat. Add cheese to cover meat. Add noodles to cover cheese. Pour tomatoes and water over all. Cover, turn heat to low and simmer 30 minutes. Do not uncover during cooking.
Recipe submitted by Spice
CLASSIC MEATLOAF.
*****************
1 pound extra lean ground beef
1/4 pound lean ground pork
1/4 pound lean ground veal
1 cup bread crumbs
1 cup nonfat milk
1/4 cup chopped onions
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon garlic salt
1/4 teaspoon dry mustard
1/4 teaspoon sage
Preheat oven to 350. Spray vegetable oil spray into a nonstick loaf pan. Combine all ingredients and mix well. Turn into the loaf pan and bake for 90 minutes. Remove from oven and let set for 10 minutes before cutting.
CLIFF'S HUNGARIAN GOULASH.
**************************
1-2 lbs. stew beef cut into 1" cubes
1 c. diced onion
2-3 cloves of minced garlic
3/4 c. catsup
2 tbs. worcestershire sauce
1 tbs. brown sugar
2tsp salt
2tsp paprika
cayenne pepper to taste
1 1/2 c. water
1/2 tsp. dry mustard
2 tbls. flour
1/4 c. water
3 c. hot cooked egg noodles
Place beef, onion and garlic in crockpot. Stir in catsup, worcestershire sauce, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water. Cover and cook on auto 5-7 hrs or slow 8-10 hours. Put in veggies during last hour of cooking. Blend together flour and 1/4cup water and slowly add to mixture. Turn to high for 15-20 minutes. Serve over noodles. If doing on stove top just brown meat, onions and garlic and then proceed. Don't drain the juices and just add the rest of the ingredients. Cook till nice and tender then add the flour and water mix and bring to boil.
CORNED BEEF WITH VEGETABLE
AND STEAMED AND CABBAGE.
************************
Fresh Corned Beef--3 pounds.
Beef Marrow Bones-6
Whole Onion-1 large.
Pickling Spices-1/3 cup.
Bay (Laurel) Leaves-2.
Celery Leaves-1/2 cup.
Thyme-1/2 teaspoon.
Fresh Parsley-1/2 cup, leaves.
Salt-3/4 teaspoon.
Freshly Ground Black Pepper-1/2 teaspoon.
Red Potatoes-3 large, peeled and quartered.
Carrots-4 large, peeled and quartered.
Onions-5 large quartered.
Turnips-2 peeled and quartered.
Cabbage-1 dark leaved and heavy, quartered.
Soak the Corned Beef in a large pot filled with water for 3 hours or overnight. Rinse and drain. Place the Corned Beef in a large kettle with the beef marrow bones. Cover the meat and bones with water enough to cover, plus three inches. Bring the water to a rolling boil and then bring it to a simmer. Add in the whole onion, pickling spices, bay leaves, celery leaves, thyme, parsley leaves, salt and black pepper. Partially cover the pot and simmer for at least 3 hours. You may have to add more water in to the pot occasionally if needed.
Add the potatoes, carrots, onions and turnips to the kettle and continue cooking for another 45 minutes. Meanwhile clean, core and quarter the head of cabbage. Steam it in a separate pot until softened to you liking. Remove the corned beef from the pot and place it on a cutting board. Allow to sit for 5 minutes before slicing. Slices should be approximately 1/4 inch thick or thicker. Using a slotted spoon remove all the vegetables from the kettle and spoon them around the edges of the large platter. Place the meat slices in the center of all these beautiful vegetables. Spoon some of the reduced broth over the meat. If you like serve it with some homemade Horseradish cream sauce. Place the steamed cabbage wedges in a large bowl. This is a delicious traditional Irish meal. I can never get a large enough portion of it. Recipe from Gary Solomon.
COULDN'T BE EASIER BRISKET.
***************************
3-4 lbs. boneless beef brisket
1 bottle chili sauce
1 can Coke
1 packet dry onion soup mix
Preheat oven to 300°F.
Combine chili sauce, Coke and soup mix. Place brisket in a foil-lined baking pan. Pour sauce mixture over brisket and cover with another sheet of foil sealing edges. Bake at 300°F for 3 to 3-1/2 hours until tender. Carve brisket against the grain and serve the pan juices as a sauce.
CRACKER BARREL MEATLOAF.
************************
5 pounds ground beef
15 ounces onion, chopped 1/4-inch square
1/2 pound diced green bell peppers
5 eggs
2 1/2 tablespoons salt
3/4 tablespoon pepper
3/4 quart diced canned tomatoes
1 1/4 cups grated biscuit crumbs
Place all in large bowl, mix completely with gloved hand. Place in loaf pans. press down with spoon. Bake at 300 degrees F in convection oven for 60 minutes. Remove from oven and invert each loaf over 8-inch wire rack to drain grease and juice. Spread 1/2 cup of catsup over each loaf. Cut into portions 5 to 6 ounces each and keep warm.
CROCKPOT BEEF ROAST.
********************
3 - 4 lb. Beef Roast (I prefer sirloin tip or rump)
1 pkg. dry Italian dressing mix
1 pkg. dry Ranch dressing mix
1 pkg. brown gravy mix
1 cup of water
Brown roast in heavy pan using a little oil. Place roast in crock pot and pour Italian, Ranch and gravy mixes on top of roast, then rub seasonings into top and sides of roast. Pour 1 cup of water into bottom of crock pot. Cook for 7 hours on low. Remove from crock pot and let sit for 15 minutes before slicing. Slice across grain. You will probably need to add a little corn starch to the liquid left in the crock pot to make a nice gravy. This is SOOOO tasty.
CROCKPOT BEEF AND PORK BARBECUE.
********************************
1 1/2 lbs. of beef stew meat
1 1/2 lbs. of pork, cubed
2 cups of chopped onion
1/2 cup of brown sugar
2 teaspoons of salt
1 teaspoon of dry mustard
3 teaspoons of chili powder
1/4 cup of vinegar
2 teaspoons of Worcestershire sauce
1 - 16 oz. can of tomato paste
In a crockpot, combine all of the ingredients. Cook for
1 hour on high setting then reduce the heat to low and cook for 7 to 9 hours, until meat is tender. Stir with a fork to break up the meat.
CROCKPOT CAJUN POT ROAST.
*************************
2 pounds boneless beef chuck pot roast (to 2 1/2 pounds)
2 teaspoons Cajun seasoning (2 to 3)
1 tablespoon cooking oil
14 1/2 ounces stewed tomatoes Cajun-style or Mexican-style(canned)
1 cup chopped onion
1 cup chopped celery
1/4 cup quick-cooking tapioca
1 teaspoon bottled minced garlic
or 2 cloves garlic, minced
Hot cooked rice -- to serve
Trim fat from roast. Cut roast to fit in crock pot, if necessary. Rub Cajun seasoning all over meat. In a large skillet brown meat on all sides in hot oil.In a 3-1/2- to 4-quart crock pot combine undrained tomatoes, onion, celery, tapioca, and garlic. Place meat on top of vegetable mixture. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5-6 hours.
Slice meat; serve with sauce over rice. Makes 6 servings
CROCKPOT FRENCH DIP ROAST.
**************************
1 lg. onion, quartered and sliced
1 beef bottom round roast (3lb.)
1/2 c. dry white wine
1 pkg. (3/4 oz.) au jus gravy mix
1/8 tsp. seasoned pepper
Place onion in slow cooker. Trim excess fat from roast. Place in slow cooker. Stir together wine, au jus mix, and pepper. Pour over roast. Cover and cook on high 5-6 hours or low 10-12 hours (until very tender). Remove meat from liquid, let stand 5 minutes, slice thinly across grain. Make sandwiches on hard rolls or French bread, using meat and onions. Serve broth for dipping.
CROCKPOT GLAZED CORNED BEEF.
****************************
1 (3.5 to 4 lb) corned beef brisket
2 TBS prepared mustard
1 1/2 tsp cream-style horseradish
2 TBS red wine vinegar
1/4 C molasses
In crock pot, cover corned beef with water. Cover and cook on Low for 10 to 12 hours or until tender. Drain and place on broiler pan or over-proof platter. Preheat oven to over 400° F. In small bowl, combine mustard, horseradish, wine vinegar, and molasses. Brush on all sides of the beef. Bake, brushing with sauce several times, for about 20 minutes or until meat begins to brown. Cut into thin slices to serve
CROCKPOT PEPPERONCINI BEEF ROAST.
******************************** 4lbBeefRoast 5 cloves of garlic
1 jar Pepperoncinies
Provalone cheese
Slice garlic cloves into thirds lengthwise, make slits in the roast and insert garlic all over roast. Put roast into crockpot and pour pepperoncinis and liquid over roast, cook on low 6-8 hrs or until falling apart.
Serve on hoagie rolls with provolone or mozzerella cheese, and your choice of condiments. When making the sandwiches, place meat in rolls, cover with cheese, and place in microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches.
CROCKPOT POT ROAST.
*******************
3lbs chuck roast beef
4 potatoes
2 small onions
2 carrots
4 cloves garlic
1 cup beef broth
2 cups red wine
Dip the whole piece of meat in flour, then brown it.
Cut into two halves so it fits in crock pot.
Pour in broth. Cut onions, potatoes and carrots and lob them in too. Add the garlic. Add 1 cup of the red wine. Drink the other cup of red wine. Mix em all up, cook on high for 5 1/2 hours or until your other halfs stomach starts rumbling and his mouth starts watering. It was great - the beef just fell apart, the potatoes were exactly right and i never ate the carrots cos I hate carrots.
CROCKPOT STEW.
**************
3 Carrots
3 Celery
1 Onion
1 1/2 lbs Stewing Beef
2 Cans of Beef Broth
1 Cup water
3 Tablespoons Flour
1 Basil Leaf
1 Tsp. Garlic
Salt & Pepper
Chop carrots, celery and onions and put in bottom of crock pot. Cut up your stewing beef into mouth pieces. Place flour in plastic bag, add your beef and shake, then place in crock pot. Add your two cans of beef broth along with the 1 cup of water. Add your bay leaf, garlic, salt & pepper. Cover and turn on to medium for 7-9 hours. Thicken the stew with a little flour & water mixture.
DELUXE SALISBURY STEAK.
***********************
1 can (10 3/4 oz.) of condensed cream of mushroom soup, undiluted
1 tablespoon of prepared mustard
2 teaspoons of Worcestershire sauce
1 teaspoon of prepared horseradish
1 egg
1/4 cup of dry bread crumbs
1/4 cup of finely chopped onion
1/2 teaspoon of salt
1 1/2 pounds of ground beef
1 to 2 tablespoons of oil
1/2 cup of water
2 tablespoons of chopped fresh parsley
Black pepper to taste
In a bowl, combine the soup, mustard, Worcestershire sauce andhorseradish and blend well. Set aside. In another bowl, lightly beat the egg. Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Add beef and mix well. Shape into six patties. In a large skillet, brown the patties in oil; drain. Combine the remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes or until meat is done. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.
|
AN EARLY STEAK RECIPE.
**********************
T-Bone, porterhouse 2 1/2" thick
olive oil
thinly sliced onion
4 tbls. butter
1/2 lb. mushrooms
1/2 c. red wine
1/2 c. beef bouillon
salt and pepper
Rub beef with olive oil. Cover with onion slices. Leave covered in refrigerator for 3 hours. Later, saute onions in butter. Add in mushrooms, wine and bouillon. Broil steaks. Garnish with onions and mushrooms. Salt and pepper to taste.
ASIAN BEEF KABOBS.
******************
1 lb. beef top sirloin steak
6 green onions, cut into 1½-inch pieces
1/4 cup packed brown sugar
3 Tbsp. dry sherry
3 Tbsp. soy sauce
2 tsp. dark sesame oil
2 cloves garlic, crushed
1/2 tsp. ground ginger
16 bamboo skewers
Trim all fat from steak. Cut steak crosswise into 1/4-inch thick strips. Make marinade by combining brown sugar, sherry, soy sauce, sesame oil, garlic and ginger. Place beef and half of the marinade mixture in sealable plastic bag, turning to coat. Close securely and marinade in refrigerator 20 minutes. Reserve remaining marinade.
Meanwhile, soak 16 bamboo skewers (6") in water 10 minutes. Remove beef from marinade and discard marinade.
Alternately thread beef (weaving back and forth) and green onion onto skewers. Place kabobs on rack in broiler pan so surface of kabobs is 3-4 inches from heat. Broil 5-6 minutes, turning once. Brush kabobs with reserved marinade during last 2 minutes.
ASIAN MEATBALLS.
****************
Meatballs:
2 slices white bread crust removed
1/2 cup buttermilk
2 garlic cloves, chopped
1 teaspoon chopped ginger
1 teaspoon coriander
1 teaspoon cloves
1 1/2 teaspoons salt
3/4 lb minced chuck roast
1/4 lb sausage meat
1/2 cup parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons vegetable oil
Chipolte Tomato Gravy
2 tablespoons olive oil
1 medium onion, finely chopped
6 garlic cloves, minced
1 teaspoon dried oregano
3/4 teaspoon dried basil
3/4 teaspoon dried marjoram
1 cup red wine
2 teaspoon chipolte chiles
1 can tomato sauce
1 beef stock cubes
Heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, marjoram and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and season sauce to taste with salt and pepper.
In a large bowl soak bread in milk 10 minutes. Finely chop onions. remaining meatball ingredients to bread mixture and with your hands blend together until just combined well (do not overmix). Form mixture into walnut-size balls and arrange on large trays or baking sheets. In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown meatballs in batches without crowding, shaking skillet to maintain round shape and adding remaining oil as necessary. Transfer meatballs as browned (and any browned onions that fall from meatballs) with a slotted spoon to a 7- to 8-quart heavy kettle. Add meatballs to chipotle gravy 30 minutes. Transfer meatballs with a slotted spoon to a bowl and keep warm, loosely covered with foil. Briskly simmer sauce until reduced to about 2 cups, about 25 minutes. Season sauce with salt and pepper and gently stir in meatballs. (Meatballs in sauce may be made 3 days ahead and cooled completely, uncovered, before being chilled, covered. Reheat meatballs in sauce before serving.) Gently stir parsley into meatballs and sauce.
BACON WRAPPED HOTDOGS.
**********************
2 packages of hotdogs
Velveeta cheese slices
16 ounces bacon
Slice open the hotdogs in the middle, not all the way through to the bottom. Insert small section of Velveeta cheese slices into opening. Take a slice of bacon and wraparound the hot dog. Secure the bacon secure with a toothpick. Place hotdogs on roasting pan with rack. Bake at 375 degrees for 30 minutes, and then broil on high until bacon crisps.
BALSAMIC MARINATED STEAK AND ASPARAGUS.
***************************************
4 beef round (sirloin) tip side steaks, cut 1 inch thick
1 lb. fresh asparagus
1/2 tsp. salt
1/8 tsp. pepper
Marinade:
2/3 c. prepared balsamic vinaigrette
2 tbls. Dijon mustard
Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat. Set aside. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes for medium rare doneness, turning once. (Do not overcook.) During last 3 minutes of grilling, arrange asparagus on grid around steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt and pepper.
BARBECUE BEEF AND BEAN BAKE.
****************************
Makes six servings
Prep time 10 minutes
Cook 12 minutes
Bake at 375 degs.F for 40 minutes
1 tablespoon vegetable oil
1 large onion, finely chopped
1 sweet green pepper, chopped
2 cloves garlic, chopped
1 pound ground beef
1 can (16 ounces) baked beans
1 can (15 ounces) kidney beans rinsed and drained
1/2 bottled barbeque sauce
1/4 cup molasses
1/4 cup Worcestershire sauce
1 Tablespoon prepared spicy-brown mustard
Heat oven to 375 degs. F. Heat oil in large skillet over medium heat. Add onion and green pepper, cook, stirring, for six minutes or until softened. Add garlic and ground beef; cook, breaking up meat with wooden spoon, for 4 to 6 minutes or until meat is no longer pink. Carefully drain off excess liquid from skillet. Stir baked beans, kidney beans, barbeque sauce, molasses, Worcestershire sauce and mustard into meat mixture. Scrape into a 13 x 9 x 2 inch baking dish.Bake, uncovered, in 375 degs. F. oven for 40 minutes, until liquid has evaporated and mixture thickened.
BBQ BEEF CHUCK STEAK.
*********************
1 beef chuck 7-bone steak, (2 pounds)
Marinade:
1 c. finely chopped onion
1 c. ketchup
1/3 c. packed brown sugar
1/3 c. red wine vinegar
1 tbls. Worcestershire sauce
1/4 tsp. crushed red pepper
Combine marinade ingredients in medium bowl. Place beef steak and 1 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Refrigerate remaining marinade. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Place remaining marinade in small saucepan; bring to a boil. Reduce heat; simmer 10 to 15 minutes or until sauce consistency, stirring occasionally. Cut steak into serving-size pieces. Serve with sauce. Makes 4 servings.
BARBECUED CHUCK ROAST.
**********************
3 pounds chuck roast
1-1/2 teaspoons unseasoned meat tenderizer
Marinade:
1/2 cup vegetable oil
1/2 cup soy sauce
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tablespoons grated fresh ginger<
1 teaspoon freshly ground pepper
1 teaspoon dry mustard
1/4 cup red wine vinegar
4 slices canned pineapple, drained
Preheat the barbecue. Moisten meat with water on both sides. Using a fork, pierce deeply, especially outer layers of meat. Sprinkle with meat tenderizer. In a small bowl combine oil, soy sauce, onion, garlic, ginger, pepper, mustard and vinegar. Pour over the meat. Allow to marinate at room temperature for at least 1 hour. Remove the meat from the marinade and place over barbecue coals that have been banked on either side of barbecue If your grill does not have a lid, fashion a dome of foil and place it over the meat. Cook over medium coals, covered, for 1 hour or until meat is done to your liking. Heat the pineapple rings on the grill. Remove the meat from barbecue. Serve it on a carving board if you have one if not serve on slice and serve on platter and garnish with sliced pineapple and onion rings.
BARBECUED MEATBALLS.
********************
1 lb. chopped meat
2 tbls. fat
1/2 cup catsup
1 tbls. brown sugar
1 tbls. Worcestershire Sauce
1 tsp. prepared brown mustard
Brown chopped meat (rolled in balls) in hot fat. Combine remaining ingredients and pour over browned meat balls. Cover and simmer 1/2 hour or until sauce is thick.
BARBECUED RIB EYE STEAKS.
*************************
4 to 6 thick cut rib eye steaks
Olive oil
Salt and pepper
Green Chili sauce
Guacamole
Rub the steaks with the olive oil, salt and pepper. Barbecue to your preference. Remove to a serving platter and slather with the Green Chili sauce. Top with dollops of freshly made guacamole
BARBECUED T-BONE STEAKS.
************************
2 Beef T-bone steaks, 1 1/2" thick (about 3 pounds)
1 Clove garlic, cut in half
2 ts Black peppercorns, crushed
1/4 c Margarine or butter, softened
1 tb Dijon mustard
1/2 ts Worcestershire sauce
1/4 ts Lime juice
Salt and pepper to taste
Trim fat on beef steaks to 1/4 inch thickness. Rub garlic on beef. Press peppercorns into beef. Mix together the margarine, mustard, worcestershire sauce, and lime juice; put aside. Heat coals or gas grills. Apply sauce; cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for medium doneness. Turn steaks and apply sauce again; cook till desired doneness. Sprinkle with salt and pepper. Place beef on warm platter. Serve with reserved barbecue sauce. Makes 4 servings.
BEEF AND BROCCOLI WITH WALNUTS.
*******************************
1 package (1 pound) fully-cooked beef pot roast with gravy
1/2 cup walnut halves
1/2 cup Chinese-style Hoisin sauce
4 Tbsp. plum jelly or fruit spread
1 Tbsp. water
2 cups instant rice, cooked
3 cups fresh broccoli florets, cooked
Heat large nonstick skillet over medium heat until hot. Combine walnuts, 2 Tbsp. plum jelly, and water in skillet. Cook and stir continuously 5 minutes or until walnuts are slightly glazed. Transfer to plate; spread to separate.
Remove beef pot roast from package. Measure 3/4 cup of the gravy and place gravy in same skillet. (Add beef broth or water to equal 3/4 cup if necessary.) Add 1/2 cup Hoisin sauce and 2 Tbsp. plum jelly to skillet. Heat over medium heat until hot, stirring occasionally. Cut pot roast into 1-inch pieces; add to skillet. Cook over medium-low heat 5-6 minutes or until beef is heated thoroughly, stirring occasionally. Spoon beef mixture and walnuts over cooked rice and broccoli.
BEEF BOURGUIGNONNE.
*******************
1 1/2 pounds beef round -- cut in 2-inch cubes
1 cup red wine
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground thyme
1/2 bay leaf
1/2 celery stalk
1 1/2 garlic cloves
1 carrots
1 1/2 onions
3 1/2 tablespoons butter
1 1/2 teaspoons olive oil
2 tablespoons all-purpose flour
1/4 cup beef broth
1 1/2 teaspoons tomato paste
3/4 cup small white onions -- par-boiled
1 ounce mushrooms -- sliced
2 1/2 red ripe tomatoes
1 dash salt
1 dash sugar
Combine wine, 2 tablespoons olive oil, salt, pepper, thyme, and bay leaf. Slice one onion, one carrot, one clove of garlic, and celery. Add to wine mixture. Marinate beef in this mixture for at least two hours and up to 24 hours. Turn occasionally. Remove meat and pat it dry. Strain marinade and reserve. Heat 2 tablespoons butter with olive oil in heavy skillet. Brown the meat quickly on all sides. Remove meat to a two-quart baking dish. Deglaze skillet with 1/4 cup reserved marinade and add to baking dish. Chop remaining onions, carrot, and garlic finely. Melt 1/4cup butter in skillet and sauté the chopped garlic, onions and carrot until lightly browned (about 5 minutes). Blend in flour and stir one minute. Add marinade, broth and tomato paste. Stir until mixture comes to a boil. Pour over meat. Cover, cook in 350-degree oven for 2-1/2 hours. Melt 1-tablespoon butter in skillet and sauté white onions with salt and sugar until golden. Add mushrooms and sauté for two minutes more. Add white
onions, mushrooms, and tomatoes to beef. Continue to bake for 10 more minutes. Serving Ideas : Serve with noodles or rice.
BEEF BRISKET.
*************
1/2 tsp each ground
allspice, chili powder, garlic powder, onion powder, paprika, seasoned salt and sugar. I use regular salt.
1/4 tsp Pepper
1 Fresh Beef Brisket (approx 3-4 or 5 lbs)
1/2 Cup cola
1/3 Cup Worcestershire Sauce
1/2 Cup Cider Vinegar
1/2 Cup Butter or Margarine, melted
1/3 Cup Soy Sauce
3/4 Cup Barbeque Sauce
Additional Barbeque Sauce, optional
Combine the dry seasonings, cover and set aside. Place brisket in a shallow dish or large heavey-duty resealable plastic bag. Combine cola and Worcestershire sauce. Pour over meat. Cover or seal overnight. Drain meat, discard marinade. Rub seasoning mix over brisket. place in large shallow roasting pan. Combine vinegar, butter and soy sauce. Pour over meat. Cover and bake 325 degrees for 2 hours, basting occasionally. Pour barbeque sauce over meat. Cover and bake for 1 hour or until the meat is tender. Remove meat from pan, let rest approx 15 min and slice. Serve with additional barbeque sauce if desired.
BEEF ENCHILADAS.
****************
1 pound lean ground beef
or - 1 package fully cooked shredded beef
1/2 cup chopped onion
2 cloves garlic, crushed
1/2 tsp. salt
1/4 tsp. pepper
2 cans (10 ounces each) mild enchilada sauce
8 small corn tortillas (6-7 inches diameter)
3/4 cup shredded pepper-jack cheese
1 Tbsp. chopped fresh cilantro
sour cream (optional)
Preheat oven to 350°F. In a large nonstick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in 1/2-cup enchilada sauce from one can. Set aside remaining sauce from that can. If using fully cooked shredded beef, stir in 1/2 cup enchilada sauce and follow recipe below. Pour second can of sauce into a shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon one-eighth of beef mixture evenly down the center of each tortilla and roll up. Place seam-side down in a 13x9-inch baking dish. Cover dish with aluminum foil. Bake in 350°F oven for 15 minutes.
Remove foil. Spoon reserved enchilada sauce over enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream if desired
BEEF FIESTA SHELLS.
*******************
1 lb. ground round beef
or 1 package fully cooked ground beef
1 small white onion, chopped
1 small can chopped green chilies
1 cup grated, reduced fat, cheddar cheese
1 jar (12 ounces) picante sauce (mild or medium)
1 small can tomato sauce
1 small can French fried onion rings, divided
18 large pasta shells (stuffable kind)
Cook pasta shells according to directions. Preheat oven to 350°F. In a bowl, combine tomato sauce, picante sauce and one cup of water. Set aside. If using fully cooked ground beef, saute onions until soft. Add beef and continue as below, omitting salt and pepper. Brown meat with onions, salt and pepper. Add green chilies, 1/2-cup of cheese, half a can of onion rings and ½ cup of prepared sauce.
Stuff shells with meat mixture. Pour remaining sauce over shells. Bake uncovered for 30 minutes. Sprinkle remaining onion rings and cheese over the top. Bake for 5 minutes, or until cheese is bubbly.
BEEF FILLETS WITH
SUNDRIED TOMATO TEPANADE.
*************************
1/2 C. sun-dries tomatoes (not oil-packed)
1/4 C. chopped fresh basil or Italian flat-leaf parsley
1 lg. clove garlic, coarsely chopped
1 T.capers, drained
1 tsp. coarse-grain mustard
2 tsp. anchovy paste (optional)
1 T. extra-virgin olive oil
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce, or to taste
Salt and freshly ground black pepper, to taste
4 sm. filet mignon, about 4 oz. each, trimmed of fat
Place tomatoes in a small bowl and pour boiling water over to cover. Let stand until soft, about 5 minutes. Drain well, reserving liquid, and place in blender. Add basil or parsley, garlic, capers, mustard, anchovy paste, olive oil and Worcestershire and Tabasco sauces. Process until fairly smooth, adding reserved tomato liquid as needed to make a thick paste. Season with salt and pepper to taste. Set aside. Fire up the grill or broiler. Season the fillets on both sides with salt and pepper to taste. Grill 2 or 3 minutes per side for medium-rare. Transfer to serving plates and spoon a little of the tomato mixture on the top. Serve at once.
BEEF IN STOUT.
**************
A perennial British favorite. A simple dish but delicious and warming in cold weather.
Butter - 15g (½ oz)
Vegetable oil - 1 tbsp
Stewing steak - 900g, (2 lb), cut into 5 cm (2 inch) cubes
Onions - 4 medium, sliced
Button mushrooms - 225g (8 oz), halved
Plain flour - 2 tbsp
Stout - 300ml (½ pint)
Bay leaf - 1
Soft dark brown sugar - 1 tsp
Pre-heat the oven to 180 °C / 350 °F / Gas 4. Heat the butter and oil in a large flame-proof casserole and cook the meat for 10 minutes, until browned all over. Remove from the plan with a slotted spoon. Add the onions and mushrooms to the pan and fry until softened. Add the flour and stir well so that the flour absorbs the fat. Return the meat to the pan, add the stout, bay leaf and sugar. Stir well. Cover and cook in the oven for about 2½ hours or until the meat is tender.
BEEF OSO BUCCO.
***************
3-4 whole beef shanks (about 1 pound per shank), trimmed
salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white or red wine
3 cups chicken stock
½ teaspoon rosemary
½ teaspoon thyme
1 bay leaf
3 tablespoons fresh flat-leaf Italian parsley, chopped
For the beef shanks, pat dry with paper towels to remove any excess moisture. Shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine if you'd like. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess. In a large Dutch oven pot, heat vegetable oil until smoking. Add tied shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve. In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add 2 cups of the chicken stock, rosemary, thyme, bay leaf and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard. Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and serve with white steamed rice, noodles
BEEF SHORT RIBS.
****************
12 beef short ribs
4 c. white wine
1/2 c. celery and leaves, chopped
1 medium onion, chopped
2 bay leaves
1 tbls. brown sugar
1 tbls. kosher salt
1/2 tsp. black pepper
1/4 tsp. hot red pepper flakes
Dash hot sauce
1/2 c. parsley, chopped
6 garlic clove, peeled
2 large beef bullion cubes
1 c. beef stock
Flour
4 tbls olive oil
4 tbls. butter
Place ribs in a ziplock bag with wine. Marinate in refrigerator up to 5 days. Drain and reserve liquid. Place oil and butter in pan. Lightly flour the ribs and brown them in the oil. Place in bottom of pressure cooker. Add all other ingredients including reserved marinade into pressure cooker. Cook on medium pressure for 30 minutes. Serve with horseradish if you like. Easy to make in crockpot also. Cook on low temperature for about 8 hours.
BEEF STEAK AL FORNO.
********************
4 beef shoulder top blade (flat iron) steaks,2 teaspoons chopped fresh thyme
2 large cloves garlic, minced
1/2 tsp. pepper
2 tbls. shredded Parmesan cheese
Salt
Combine thyme, garlic and pepper; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. During last 2 minutes of grilling, sprinkle with cheese. Season with salt, as desired. Makes 4 servings.
BEEF STEW CASSEROLE.
********************
2 pounds beef stew meat
1 teaspoon salt
Pinch of pepper
1/3 cup all-purpose flour
2 tablespoons vegetable shortening
1 large onion, guartered
1 cup apple juice
2 medium unpeeled cooked apples, sliced
3 carrots, cut into long, narrow chips
1 cup diced celery
1 bay leaf
1/4 teaspoon dried oregano
Sprinkle the meat with salt and pepper, then dredge it in the flour. Heat the shortening in a heavy skillet. Add the meat and cook until browned on all sides. Add the onion. Pour in the apple juice and bring to a boil. Cover and simmer for about 1 1/2 hours, or until the meat is tender. Place the apples, carrots, and celery in a casserole, then pour the stew into the casserole. Add the bay leaf and oregano and bake at 350 degrees for 30 minutes. Remove and discard the bay leaf. Serve the stew over mashed potatoes or rice.
BEEF STEW WITH BABY ONIONS.
***************************
1 kg (about 2 lbs.)boneless stewing beef (not completely lean)
1 cup dry red wine
1 cup olive oil
3 pureed medium tomatoes
1 small chopped onion
1/2 cup condensed tomato juice
2 dry bay leaves
1 kg (about 2 lbs.) baby onions
salt, pepper
Cut the beef into quite large cubes. Heat the oil in a pot and brown the meat. Add the chopped onion and sauté it with the meat and then pour in the wine and allow it to come to the boil and evaporate by half. Pour in the puréed tomatoes and tomato juice, the bay leaves, salt, pepper and 1/2 cup of water. Cover the pot and allow the meat to cook over a low flame for 90 minutes. Peel the baby onions making an incision like a cross at the
base of each. Add the onions to the beef, add another 1/2
cup of water (a little more if you consider that the pot is too dry for the onions to cook), cover the pot and allow it to cook over a low flame for another hour. The sauce remaining in the pot at the end of the cooking time should be thickish and rich. If there are too many liquids in the pot uncover the pot, turn the flame up to high and allow the pot to cook for a few minutes until the extra liquids evaporate. Take caution, however, that the meat and onions do not burn or
stick to the bottom.
BEEF STROGANOFF.
****************
1 pound fully-cooked beef pot roast with gravy
1 Tbsp. vegetable oil
1 medium onion, chopped
8 ounces sliced mushrooms
3/4 cup sour cream
1/2 tsp. ground black pepper
1/4 tsp. salt
Heat oil in a large skillet over medium-high heat. Saute chopped onion 2 minutes. Add mushrooms and continue to cook for 3 minutes more. Add pot roast and gravy to skillet. Scrape gravy from roast. Remove roast to a cutting board, leaving gravy in skillet. Stir gravy to combine with onion and mushrooms. Reduce heat to medium-low. Cut pot roast into 1/4-inch slices and then again into thin strips. Cover skillet and heat strips in gravy about 5 minutes or until heated through. Stir in sour cream, pepper and salt into gravy and remove from heat.
BEEF WELLINGTON.
****************
Fillet of beef - 1.4 kg (3 lb)
Vegetable oil - 1 tbsp
Butter - 40g (1½ oz)
Button mushrooms - 225g (8 oz), sliced
Smooth liver pate - 175g (6 oz)
Puff pastry - 375g (13 oz)
Egg, 1, beaten, to glaze
Pre-heat oven to 220 °C / 425 °F / gas 7. Trim and tie up the fillet at intervals with fine string so it retains its shape. Heat the oil and 15g (½ oz) of the butter in a large frying pan, add the meat and fry briskly on all sides. Press down with a wooden spoon while frying to seal well.Roast for 20 minutes, then set the beef aside to cool and remove the string. Meanwhile, cook the mushrooms in the remaining butter until soft; leave until cold, then blend with the pate. On a lightly floured surface, roll out the pastry to a large rectangle about 33 x 28 cm (13 x 11 inches) and 0.5 cm (¼ inch) thick. Spread the pate mixture down the centre of the pastry. Place the meat on top in the centre. Brush the edges of the pastry with the egg. Fold the pastry edges over lengthways and turn the parcel over so that the join is underneath. Fold the ends under the meat on the baking sheet. Decorate with leaves cut from the pastry trimmings. Brush with the remaining egg and bake for 50-60 minutes depending how well done you like your beef, covering with foil after 25 minutes. Allow the Beef Wellington to rest for 10 minutes before serving.
BEEF WELLINGTON.
****************
2-3 lb. beef tenderloin
olive oil
1 pkg. puff pastry sheets
1 egg yolk, lightly beaten
sesame seeds
1 recipe of duxelles (included)
Preheat oven to 425 degrees. Place beef on a rack in a baking pan. Brush with olive oil. Bake for 45 minutes, or until a meat thermometer registers 150 degrees for medium rare meat. If rare meat is desired, bake for about 37-38 minutes, or until the meat thermometer registers 140 degrees. You may also grill the meat; preheat the grill and check for desired doneness. Cool the meat.
Duxelles:
½ lb. chopped mushrooms
¼ c. chopped onion
2 Tbsp. butter
¼ tsp. marjoram
dash of black pepper
1 Tbsp. flour
2 Tbsp. beef broth
1 Tbsp. chopped parsley, or equal amount dried
1/3 c. finely chopped ham, cooked
Sauté the mushrooms and onion in the butter until the mushroom liquid evaporates. Stir in marjoram, pepper, flour, and broth. Cook, stirring constantly, until mixture thickens. Remove from heat, and stir in the parsley and the ham. Put the pastry sheets together to form one long sheet. Spread the duxelles on the pastry, leaving a space along the edges (about ¼- ½ inch). Place the beef on the center of the pastry and fold the pastry up over the beef. Place seam side down in a shallow baking pan. Pinch the edges together slightly to prevent the duxelles from cooking out. Brush the pastry with the egg yolk mixed with a few drops of cold water. Cut slits into the top of the pastry and sprinkle with sesame seeds. Bake (at 425 degrees again) for about 30 minutes. Let stand about 10 minutes before carving.
|
FLATIRON STEAK & TOMATOES
WITH ANCHOVY VINIAGRETTE.
*************************
3 tablespoons extra virgin olive oil
6 anchovy fillets, packed in olive oil
1 clove garlic, minced
pinch of crushed red pepper
2 tablespoons plus 1 teaspoon red wine vinegar
1 flatiron steak, 1 pound
kosher salt and freshly ground black pepper
2 large ripe tomatoes
Prepare and light a charcoal grill for direct cooking.
Heat 2 tablespoons of the olive oil in a 6-inch skillet over low heat. Add the anchovies and break up with a wooden spoon. Cook for 1 to 2 minutes, until the anchovies become aromatic. Add the garlic and crushed red pepper and cook for about 3 minutes, or until the garlic is cooked through but not browned. Remove from the heat and stir in about 2 tablespoons of the vinegar. Set aside.
When the grill is at its hottest (when the coals are red and glowing and too hot to hold your hand over the grill for more than a couple of seconds), season the steak on both sides with salt and pepper. Place the steak on the cooking grate directly over the coals and cook, uncovered, turning once, for 4 to 5 minutes per side for medium rare; the timing will depend on the thickness of the steak. Transfer to a cutting board and let rest for 5minutes.
Slice the tomatoes and arrange in the center of a serving platter. Drizzle with the remaining 1 tablespoon of olive oil and the remaining 1 teaspoon of vinegar. Season with salt and pepper. Slice the steak thinly across the grain and arrange over the tomatoes. Pour the anchovy vinaigrette over the top of the steak. Serve.
A ROAST BEEF RECIPE.
********************
Just salt and WHOLE peppercorns jammed into the top of the meat. Salt and ground pepper in the bottom of the pan. Put the meat in preheated 500F oven. Turn it down IMMEDIATELY to 325F or 350F and roast for about 20 minutes to the pound.
Put quartered yukon gold potatoes in the pan with the meat. Add a couple of half onions and maybe some parsnips too into the pan about half an hour before the meat is done. Every 20 minutes or so, turn the pan around so the fat and juices from the meat get spread around the vegetables.
Gravy from the pan drippings (deglaze with a little sherry), steamed green beans, freshly grated horseradish with a tiny bit of mayonnaise to hold it together, popovers (Yorkshire pudding - NO herbs!), dry red wine (Cabernet Sauvignon is fun) - can't be beat!
BEEF WITH MUSHROOM SAUCE.
*************************
1/4 lb. of butter
1 lb. of mushrooms cleaned and halved
1 cup of chopped scallions
2 teaspoon of minced garlic
2 tablespoons of tomato paste
1/2 teaspoon of Thyme, crumbled
Bay leaves
1-1/2 cups of beef broth
1/4 cup of red wine
1 cup of tomato puree
Salt to taste
1/2 teaspoon of black pepper
1-1/2 to 2 lbs. of cooked beef, in bite size pieces
In a large pan melt the butter and add the mushrooms and cook until they are soft. Next add all the other ingredients except the beef and simmer over low heat for 1 hour. Stir in the beef and cook until the beef is hot all the way through.
BEER MARINATED LONDON BROIL.
****************************
1 (2 to 2 1/4 pounds) top round London broil, cut
1 1/2-inches thick
1 cup beer
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
2 tsp. chili powder
1 clove garlic, minced
Trim any fat from London broil. Place London broil in a plastic bag that’s set in a bowl, or place in a glass or plastic dish. For the marinade, in a small bowl, combine remaining ingredients. Add marinade; close bag securely or cover dish with plastic wrap. Marinate in the refrigerator for eight to 24 hours, turning occasionally. Prepare medium charcoal fire or preheat gas grill to medium. Remove from marinade. Discard marinade. Grill, on a lightly greased rack, 20 to 25 minutes for medium doneness or as desired, turning meat over halfway through grilling time. Let stand 10 minutes before slicing into thin slices. Serves eight.
BLACK JACK BURGERS.
*******************
1 lb. lean ground beef, formed into 4 patties
6 tsp. Cajun seasoning mix
4 slices Monterey jack cheese
4 sesame seed buns, split
8 tomato slices
8 thin red onion slices
1 Tbsp. vinaigrette dressing
4 slices Monterey jack cheese
4 sesame seed buns, split
In a bowl mix mayonnaise and Creole mustard thoroughly. Cover and refrigerate. In separate bowl toss tomatoes and onions in vinaigrette dressing to coat. Cover and reserve.
Season each beef patty on both sides with 1-1/2 tsp. Cajun seasoning mixture. Grill to 160°F internal temperature.
Top with 1 slice cheese and melt under broiler. spread 1 Tbsp. Creole mayonnaise on each side of bun. Place 2 slices of tomato and onion on bottom half of each bun. Top with grilled burger and top of bun.
|
CHUCK & POTATO CHEESE ROAST.
****************************
4 lb. chuck roast
salt & pepper
1 tsp. paprika
1/2 tsp. thyme
1 T. Worcestershire sauce
1 can condensed cream of mushroom soup
1 lg. boullion cube
1 c. boiling water
8 oz. shredded sharp cheddar cheese
3 baking potatoes
Sprinkle seasoning on meat. Using a few tablespoons of vegetable oil, brown the meat on all sides. Place in a large crock pot with the Worsc. sauce, soup boullion and water. Slow cook for 5 hours. Add in potato wedges. Cook for 1 hour more. Remove meat and place on a large pan. Place the cheese on top and broil until melted. Remove potatoes and place around meat. Thicken sauce and serve.
CROCKPOT STUFFED PEPPERS.
*************************
5 or 6 green peppers
1 lb ground beef
1/4 cup finely chopped onion
1 egg
1 large can of tomato sauce
1 cup of instant rice
salt and pepper to taste
Cut each pepper in half. Remove core and seeds. Combine beef, onion, egg, 1/2 cup of the tomato sauce and rice in a bowl. Mix well. Fill each pepper half with the mixture. Place peppers right side up in crock-pot, pour remaining tomato sauce over the peppers. Cover pot and cook on low for 8 to 10 hours. Makes 5 to 6 servings.
DOUBLE QUICK
MEATLOAF & GRAVY.
*****************
2 lbs. ground beef
1 can (10 1/2 oz.) cream of mushroom soup
1 pkg. (1 1/2 oz.) dehydrated onion soup mix
Heat oven to 350F. degrees. On a 22-24 strip of heavy duty aluminum foil, mix beef and onion soup mix thoroughly, being careful not to tear the foil. Form into loaf and pour undiluted cream of mushroom soup over the loaf. Wrap loosely in foil. Place on baking sheet. As the loaf bakes, the meat juices combine with the mushroom soup to make a wonderful brown gravy to serve over rice, noodles or potatoes. Bake 1 hour and 20 minutes.
SARMA.
******
Croatan Stuffed Cabbage
Core 1 head cabbage and blanch in boiling water. Drain, cool & separate leaves. Combine 1 to 1 1/2 lb. uncooked ground beef with 1/2 lb. uncooked ground pork and 1/2 lb. ground ham. Add 1 cup uncooked white rice. Form into 1/2 cup to 3/4 cup balls (depends on the size of cabbage leaves. Wrap meat in cabbage leaves. Outer leaves are larger. As the leaves get smaller use 2 overlapped. Cut out very thick center veins. Secure with toothpick.
Chop any remaining cabbage and combine with 1 jar sauerkraut. Place in large baking dish. Put cabbage rolls on top. Add 1 1/2 cups water. Cover with foil and bake 2 hours at 300 degrees. Brown 2 TBL flour in 1 TBL butter. Add liquid from pan to make gravy. Pour over cabbage rolls and sauerkraut. Serve with boiled potatos.
|
|
|
