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Your Source For Perfect Meals.
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QUICK ITALIAN BEEF
ROAST AND VEGETABLES.
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1 beef eye round roast (2 pounds)
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. pepper
Vegetables:
3 medium zucchini or yellow squash, sliced (1/2-inch)
1 tbls. olive oil
1 tsp. lemon juice
1/2 tsp. dried basil
1/2 c. cherry tomato halves
Heat oven to 325°F. Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/2 hours for medium rare doneness.
Remove roast when meat thermometer registers 135°F. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
Increase oven temperature to 425°F. Combine vegetable ingredients, except tomatoes, in large bowl; toss. Place on rack in pan. Roast in 425°F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables. Season with salt.
RED WINE HERB
MARINATED BEEF STEAK.
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2 beef bottom round steaks, cut 1 inch thick (12 to 16 ounces each)
Marinade:
1/4 c. red wine vinegar
1/4 c. water
2 tbls. olive oil
2 cloves garlic, minced
1 tbls. chopped fresh thyme or 1 tsp. dried thyme leaves, crushed
1/2 tsp. crushed red pepper
Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Heat large nonstick skillet over medium heat until hot. Remove steaks from marinade; discard marinade. Place steaks in skillet; cook 16 to 17 minutes for medium rare doneness, turning twice. (Do not overcook.) Carve steaks into thin slices. Heat large nonstick skillet over medium heat until hot. Remove steaks from marinade; discard marinade. Place steaks in skillet; cook 16 to 17 minutes for medium rare doneness, turning twice. (Do not overcook.) Carve steaks into thin slices.
ROLLED STUFFED CABBAGE.
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Cabbage-1 dark leaf and heavy.
Eggs-2.
Milk- 1/2 cup.
Onion- 1/2 cup finely chopped.
Kosher Salt-2 teaspoons.
Black pepper- 1/4 teaspoon.
Ground Beef-1 pound.
Ground Pork-1 pound.
Basmati Rice-2 cups cooked.
Deliciouscookie.com's Homemade Tomato Sauce-3 cups.
Brown Sugar-3 tablespoons.
Lemon Juice-2 tablespoons.
Worcestershire Sauce-2teaspoons.
Cook the rice and set aside to cool. In a large bowl mix together until well blended the eggs, rice, milk, onion, salt-1 teaspoon, pepper, beef and pork. Refrigerate for 1/2 hour. This will firm up the mixture and make easier to form balls. In a large pot drop in a steamer basket and cover with lid. Leaving the cabbage whole, cut out the stem portion with a knife. Cut as deeply in to the heart as possible. While you are steaming the entire cabbage this procedure will allow you to peel each whole cabbage leaf off without struggling with it being attached to the stem. Place the whole cabbage in to the steamer pot. Every few minutes peel back a leaf and set the leaf aside on a paper towel. Make sure that each leaf is soft enough so that it will be able to be rolled without cracking. Continue until 3/4 of the cabbage has been peeled. You should have about 25 leaves. Allow to cool. In a separate bowl combine the warm tomato sauce, brown sugar, lemon juice and Worcestershire sauce and salt-1 teaspoon. Set aside. Now let's roll the cabbage. Grab a small handful of the meat stuffing and form into an ball. Don't use too much filling or you will not be able to complete a sealed roll. Place the meat in the cabbage leaf narrow side closest to you. Begin rolling away from you towards the outside of the leaf tucking in the edges along the way. When you have completed rolling the cabbage place them in a large pot alternating layers of cabbage with layers of sauce. Place the cabbage in snuggly to avoid opening up in the cooking process. Cover and cook on a low medium flame for about 3 1/2 hours. Baste frequently. Leaves should be tender. Adjust gravy with salt and pepper to taste.
ROSEMARY BEEF WITH
SHALLOT SAUCE.
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2 pounds lean round steak, thinly sliced and cut into bite-sized pieces
1/2 teaspoon black pepper
2 teaspoons fresh rosemary, chopped
1/2 teaspoon garlic salt
2 teaspoons olive oil
4 shallots, finely chopped
1 medium sweet red pepper, chopped
1 pound mushrooms, sliced
1/2 cup light sour cream
1/4 cup light cream cheese
Rosemary sprigs for garnish
Season steak pieces with pepper, rosemary, and garlic salt. Heat olive oil in a large skillet over medium-high heat. Add shallots and red pepper and sauté until tender, about 2 minutes. Add steak and sauté 2 to 3 minutes or until slightly browned. Add mushrooms and cook until tender. Remove from heat and mix in sour cream and cream cheese. Garnish with fresh rosemary sprigs, if desired. Serves 8.
SALISBURY STEAK WITH
MUSHROOM GRAVY.
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1 lb. lean ground beef
1/3 cup finely chopped onion
1/4 cup saltine cracker crumbs
1 egg white, slightly beaten
2 Tbsp. milk
1 Tbsp. prepared horseradish
1/4 tsp. salt
1/8 tsp. pepper
1 jar (12 ounces) brown beef gravy
4 ounces mushrooms, sliced
2 Tbsp. water
In medium bowl, combine ground beef, onion, cracker crumbs, egg white, milk, horseradish, salt and pepper. Mix lightly but thoroughly. Shape into 4 oval 1/2-inch thick patties. Heat large nonstick skillet over medium heat until hot. Place beef patties in skillet. Cook 7-8 minutes, turning once or until centers are no longer pink and juices run clear. Center of patty should register 160ºF on an instant read meat thermometer. Remove from skillet and keep warm. In same skillet, combine gravy, mushrooms, and water. Cook over medium heat 3-5 minutes or until mushrooms are tender. Serve gravy over Salisbury Steak and mashed potatoes if desired.
SAUERBRATEN.
************
3 lbs. pot roast of beef
1/2 cup cider vinegar
1/2 cup water
1 small onion, thinly sliced
2 bay leaves
3 whole cloves
2 tsp. salt
1/8 tsp. pepper
3 carrots
Place meat in a small bowl and pour over it the remaining ingredients which have been mixed. Cover and refrigerate for 18 to 24 hours. Remove meat from vinegar and brown in beef fat or drippings. When thoroughly browned, pour over it the vinegar and spiced that it had been marinating in, adding an additional cup of water. Simmer for 3 hours or until tender. Remove meat and thicken gravy. If liquid evaporates it may be necessary to add more water.
SHEPARD'S PIE.
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2 1/4 lbs ground beef
2 medium onion
2 packages brown gravy mix (prepare per directions)
8 servings of instant mashed potatoes
2 cans of peas with pearl onion and mushroom
shredded cheese
Brown ground beef and chopped onion. Put in casserole dish and cover with brown gravy. Pour peas over meat mixture. Spread mashed potatoes over that. Top with shredded cheese and put into 400 degree oven until warmed and cheese is bubbling.
SHORT RIBS.
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5 pounds lean meaty beef short ribs, cut into 3-to 4-inch pieces.
Salt and freshly ground pepper to taste
Creole Seasoning (to taste)
2-3 tablespoons vegetable oil
3 large onions, cut into rings
4 medium carrots, peeled and cut into 1/2-inch slices.
4 cloves garlic, finely chopped
1 1/2 cups beer or red wine (be sure beer is not too bitter)
1 cup canned crushed tomatoes
1 teaspoon Dijon mustard
PREHEAT OVEN TO 325
Take a large zip-lock plastic bag, or bowl, and season the ribs all over with salt and pepper, and creole seasoning.
In a large cast iron skillet, heat 2 tablespoons oil over medium-high heat. Brown the ribs on all sides in batches, turning every 7 to 10 minutes to evenly brown.Remove the ribs with a slotted spoon and drain briefly on paper towels. Place the ribs in a large baking pan or heavy casserole.In the same large skillet, add the remaining 1 tablespoon oil, and brown the vegetables.Increase the heat to medium-high and cook the onions for about 7 to 10 minutes until browned.
Add the carrots and sauté for 2 to 3 minutes, stirring to make sure they do not burn.Add the garlic and cook for about a minute more. Add the beer or wine, tomatoes and mustard.Increase the heat to high and simmer for 1 minute to blend the flavors, mixing well.Pour this tomato mixture over the short ribs and mix thoroughly.Bake the ribs, covered, for 2 1/2 to 3 hours, or until the meat is very tender, turning the ribs every 30-40 minutes. You can leave the cover off during the last 20-30 minutes of cooking if you like. Adjust the seasoning to taste.
SHREDDED BEEF.
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2 1/2 lb roast
6 oz. coke (only coke & NOT diet)
6 oz. Mexican beer - drink the rest
1/2 T. chili powder
1/4 t. cumin
1/4 t. oregano
4 garlic cloves, crushed
1 11oz jar Hot garden vegetables (Vlasic only)
Puree the jar of veggies, including liquid in blender, make sure to remove all stems from peppers. I usually add some jalapenos & a few T. of juice from the jar. Take some flour, salt & pepper, roll the roast & brown in frying pan on all sides (I use olive oil). Put all ingredients in crockpot except 1/2 of the pureed veggies. Crockpot on low all day. Shred the meat with two forks, add the rest of the pureed veggies & keep on low for another hour or two.
SIRLOIN TIPS OVER NOODLES.
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1 small onion, diced
1 T. butter
1 small sirloin steak – sliced thin
1 (12 oz.) package wide or extra-wide egg noodles
1 can condensed cream of mushroom soup
1 (7 oz.) can of mushroom pieces, drained, optional
Place large pot of water on to boil for the noodles and prepare noodles per instructions.
While waiting for the water to come to a boil, melt the butter in a large pan. Saute the onion for a couple of minutes. Place beef in the skillet and brown on all sides the beef cooks quickly, only 2 to 3 minutes. Don't over cook or it will be tough.
Add the can of mushroom soup and mix with the natural juices from the beef. Add the can of mushrooms and heat through. Drain the noodles and return to pot. Pour beef mixture over and toss.
SKIRT STEAK WITH
CILANTRO GARLIC SAUCE.
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For sauce:
1 minced garlic clove
1/2 teaspoon salt
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne
For steak:
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds skirt steak
To make the sauce, mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth. Stir together cumin, salt and pepper in a small bowl. Pat steak dry, then rub both sides with cumin mixture. Grill turning once. Serve with sauce drizzled over steak.
SOFT MEATBALLS.
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2 slice(s) White bread, crust removed
1/2 cup Buttermilk
1/2 pound Ground beef
1/2 pound Ground pork
2 tablespoon(s) Parsely, fresh
1/4 cup Parmesan, fresh, grated
1 teaspoon Garlic powder
1 large Egg yolk(s)
1 teaspoon Salt
1/2 teaspoon Pepper
Break bread into pieces and combine with buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes. Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture.
These will be rather goopy, but they can be shaped into balls. In the step below, be sure the oil is hot, as they will sag if left too long on one side. Heat 1/4 -inch vegetable oil over medium-high heat in 10- or 11-inch sauté pan. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel–lined plate; set aside. Repeat, if necessary, with remaining meatballs. At this point, if serving with spaghet, simmer in the sauce for 15 minutes. Or if serving with other type of sauce, simmer in it for 15 minutes.
STEAK AND MUSHROOM PACKETS.
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4 sheets aluminum foil
1 lb. sirloin steak
l/2 tsp garlic powder
l/4 tsp pepper
12 oz fresh mushrooms, quartered
l/2 cup thick teriyaki sauce
l/2 cup sliced green onions
dash of salt
Preheat over to 450F degrees. Sprinkle steak with garlic powder and pepper Cut into thin strips. Combine steak strips, mushrooms & teriyaki sauce.
Place 1/4 of the steak mixture into the center of the foil. Top with green onions.Roll up foil to seal. Place packets on a cookie sheet. Bake for 15 minutes. Delicious served over buttery egg noodles.
STEAK DIANE.
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Serves 4 4 boneless beef sirloin strip steaks cut 3/4-inch thick
1 Tbsp. butter
2 Tbsp. finely chopped shallots or onion
2 cloves garlic, crushed
1 cup sliced fresh mushrooms
1/4 cup beef broth
2 Tbsp. brandy
2 tsp. Dijon-style mustard
1 tsp. Worcestershire sauce
2 tsp. finely chopped parsley
Melt butter in a large non-stick skillet over medium heat. Add shallots and garlic. Cook 2 minutes. Stir in mushrooms and cook 3-4 more minutes. Remove from skillet and set aside. Increase heat to medium-high. Add steaks and cook 6-7 minutes for medium-rare (140°F), turning once. Remove steaks to a warm platter. Decrease heat to medium. Add broth, brandy, mustard, Worcestershire sauce and reserved mushroom mixture. Bring to a boil. Stir until liquid is slightly reduced, about 1 minute. Spoon sauce over steaks and sprinkle with parsley.
STEAK FRAJITAS.
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Cooked steak (tender) sliced or cut into small pieces.
Lettuce, shredded
tomatoes, sliced thinly
Cheddar cheese, sliced or shredded
Salsa, mild, medium or HOT depends on your taste or tolerance of HOT sauces.
Fajita sized Tortillas.
Make as you would a taco or chicken fajita.
Easy! Tastes good.
STEAK PIZZIOLA(Pizza Style)
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2 Pounds Bottom Round Steak Sliced 1/4 Inch Thick
Salt & Pepper To Taste
Red Pepper Flakes
1/4 c. Olive Oil
1 med. onion, finely chopped
2 cloves garlic, minced
1 c. chopped tomatoes
1/2 c. red wine
1/2 c. chopped fresh parsley
Pound the steak with a mallet until thin if using bottom round. Season the meat well with salt and pepper. Heat the olive oil in a heavy skillet, and brown the meat well on both sides. Remove it and keep warm. Add the onion and garlic to the pan and sauté until tender. Add the tomatoes and the wine and season with salt and pepper, and red pepper flakes as needed. Lower the heat and simmer for about 15 minutes or until the sauce has thicken. Return the meat to the pan and cook an additional 10 minutes. Serve sprinkled with the fresh parsley.
STEAK ROMANO.
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2 bell peppers
2 med. onions
2 cloves garlic
4 steak filets
1/4 c. brandy
1/4 c. red wine
salt and pepper to taste
4 slices mozzarella
Saute peppers, onions and garlic in butter. Braise filets, add brandy and flambe in same pan. Add sauteed vegetables and red wine. Cover. Cook for 4 minutes for rare, 6 minutes for medium and 8 minutes for well done. Add cheese slices on each filet, cover until melted.
STEAK WITH MUSHROOMS.
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2 lbs. sirloin steak
1/2 c. flour
salt and pepper to taste
3 tbls. olive oil
3 cloves fresh garlic, minced
2 tsp. oregano
1 tsp. garlic salt
1/2 tsp. onion powder
1/2 c. red wine
1/2 tsp. thyme
1 c. water
1 c. sliced fresh mushrooms
Pound steak to flatten. Cut steak into 2 inch strips. Roll in flour, salt, and pepper. Add olive oil to hot frying pan; brown meat on both sides. Reduce heat to simmer; add herbs and 1/2 cup water and steam for 20 minutes. Add remaining water, wine, and mushrooms and cook 20 minutes more, or until tender. Check periodically, adding more water if needed. Remove meat from pan and add 1 to 2 tablespoons flour if necessary to thicken gravy.
STEAK WITH MUSHROOMS AND
CRUMBLED BLUE CHEESE.
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4 steaks (get a nice cut of meat)
1/2 cup crumbled blue cheese
1 T olive oil
2 c sliced mushrooms (I used button mushrooms and halved them)
1 t minced garlic
2 T coarsely chopped shallots
1/2 t flour
1 c. dry red wine
kosher salt and black pepper
Season steaks with salt and pepper. Lightly oil grill. Place steak on grill and cook on both sides, turning once, until desired temperature is reached. Remove from grill and cover loosely to keep warm. Heat oil in a medium skillet over medium-high heat. When hot, add mushrooms, shallots and garlic. Sauté until mushrooms are tender; adjust heat to prevent garlic from burning, if necessary. Sprinkle mushroom mixture with flour. Pour in wine and continue cooking until liquid has evaporated. To serve, top steak with mushrooms and sprinkle with crumbled blue cheese.
STEAKS WITH WINE SAUCE.
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4 steaks, 3/4 inch thick
1 tbsp cornstarch
2 cloves garlic, minced
1 tbsp butter or margarine
1/4 cup finely sliced green onion
1/4 cup beef broth
1/4 cup red wine
Dash salt
Dash black pepper
2 tbsp butter
Rub steaks on both sides with cornstarch. Sprinkle with garlic. Heat the butter in a skillet. Brown steaks quickly on both sides. Reduce heat. sauté steaks until done to your liking, about 4 minutes on each side for rare,7 to 9 minutes on each side for well done. Remove steaks, keep warm. Add green onion to pan. Sauté a few minutes on medium high heat until soft but not browned. Add beef broth and wine. Bring to a boil. Add salt and pepper to taste. Finally add butter, small pieces at a time, whisking constantly until sauce is smooth. You may add 1 teaspoon cornstarch mixed with a little water to make the sauce smoother. Whisk while heating. Pour sauce over steaks. Sprinkle with some extra onion.
STUFFED BEEF.
*************
4 sirloin steaks – thinly sliced
8 slices bacon
8 slices dill pickles (sliced lengthwise)
1 onion, diced
German mustard or brown mustard
salt
pepper
1/4 cup vegetable oil
3 cups beef broth
1/4 cup tomato paste
1/4 cup half and half
1/4 cup evaporated skim milk
Pound the steaks with a meat tenderize until about 1/8" thick. Season the steaks with salt and pepper on both sides. Spread mustard thickly on one side on each steak. Place two slices of bacon and two pickle slices on each steak. Divide the onion evenly onto each steak. Starting from the narrowest end of each steak, roll tightly and secure with string. Heat the oil in a heavy saucepan. Brown the meat rolls well on all sides. Add about 1 cup of water to the saucepan, cover and simmer for 1 1/2 hours. Add more water if needed. Remove the meat from the pan. Add the beef broth to the liquid the meat was cooked in. Keep boiling until liquid is reduced by one third of its original size. Whisk in tomato paste, half and half, and evaporated skim milk, careful to not let it boil (to avoid curdling). Season with salt and pepper. Return the meat to the pan and warm through. Serve with hot potato salad or a plate of fresh green beans.
STUFFED BEEF TENDERLOIN.
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1 (3-pound) beef tenderloin, split and flattened
1/2 small onion, chopped
1 (4-ounce) can mushrooms
1/4 cup butter or margarine
1-1/2 cup soft bread crumbs
1/2 cup celery, diced
Hot water
Salt and pepper, to taste
4 slices bacon
In a skillet lightly brown the onions and mushrooms in the butter. Add the bread crumbs, celery, and hot water to moisten. Mix well. Season with the salt and pepper, to taste. Spread the mixture over half of the meat. Bring the second half over and fasten the edges together with toothpicks. Season with the salt and pepper. Place the bacon slices over the top. Place in roaster pan and roast uncovered at 350-degrees for 1 hour.
SZECHWAN BEEF STIR FRY.
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1 lb. flank steak
2 Tbsp. reduced-sodium soy sauce
4 tsp. dark sesame oil, divided
1-1/2 tsp. sugar
1 tsp. cornstarch
2 cloves garlic
1 Tbsp. minced fresh ginger
1/4 tsp. crushed red pepper pods
1 small red bell pepper, cut into 1-inch pieces
1 package (8 ounces) frozen baby corn, defrosted
1/4 lb. pea pods, julienned
Cut flank steak lengthwise into 2 strips. Slice across the grain into 1/8-inch thick strips. In a medium bowl, combine soy sauce, 2 tsp. sesame oil, sugar and cornstarch. Add the beef strips and stir to coat. Heat remaining 2 tsp. oil in a large skillet over medium-high heat. Add garlic, ginger and pepper pods cook 30 seconds. Add bell pepper and corn stir-fry 1-1/2 minutes. Add pea pods and stir-fry 30 seconds. Remove vegetables from skillet. Stir-fry the beef strips (half at a time) 2-3 minutes or until no longer pink. Return vegetables and beef to skillet and heat through
SUKIYAKI.
*********
1 lb thinly sliced round steak
2 tbsp vegetable oil
1-1/2 cups sliced celery
1 medium green pepper, sliced
1 large onion, thinly sliced
1-1/2 cups fresh mushrooms (or 6-oz can, drained)
1/2 cup sliced green onion (1-inch pieces)
1 can condensed beef broth
1 tbsp soy sauce
1/4 cup water
2 tbsp cornstarch
4 cups hot cooked rice
Brown meat in oil. Add vegetables, beef broth and soy sauce Cover, cook over low heat 10 minutes or until vegetables are just tender Stir often. Combine water and cornstarch Add to meat mixture; stir until thickened
Serve over hot rice
TENDERLOIN PORTOBELLOS FOR TWO.
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2 tenderloin fillets, approximately 1-inch thick
2 whole portobello mushrooms
2 tsp. Montreal Seasoning or rub of your choice
olive oil
Rub steaks on each side with 1/2 tsp. Montreal seasoning.
To prepare mushrooms, use a spoon to scrape gills from underside of cap, rinse quickly and pat dry with paper towel. Brush with olive oil and sprinkle with salt and pepper. Place steaks and mushrooms on grill over medium coals. Grill steaks to 140°F internal temperature for medium-rare doneness (11-13 minutes). Place each mushroom on a serving plate and top with steak. Drizzle with Bearnaise Sauce and garnish with sprig of fresh tarragon, if desired.
TERIYAKI BEEF AND NOODLES.
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Beef and Vegetables
2 tbsp veg oil,divided
1 boneless sirloin steak,cut in small cubes
1 cup each-coarsely chopped onion and
frozen green peas,thawed
1 clove garlic,minced
3 cups cooked pasta(I use spaghetti)
2 cups coarsely chopped tomatoes
1/4 cup sliced green onions
Sauce
1/2 cup teriyaki sauce
1/4 cup apple juice
1 tbsp cornstarch
1/8 tsp black pepper
Put oil,garlic and beef in medium size pan and lightly brown the beef.Add vegetables and stir fry. For sauce-combine all ingredients and cook on low until thick.Add to beef and vegetables.Pour all over cooked spaghetti and toss. I made a few changes. I leave out the veggies,brown the beef and add the beef to the sauce and simmer,then add it to the spaghetti.
TEXAS CHILI.
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2 pounds meat, part ground and part cut into sugar-cube size
1 small onion, minced, or 1 heaping Tablespoon of dehydrated onion
Two 8-ounce cans tomato sauce
Two 8-ounce cans of water
4 Tablespoons chili powder
1 to 2 teaspoons salt
2 teaspoons paprika
1 Tablespoon ground cumin
1/2 to 1 teaspoon red pepper
2 cloves garlic, minced
4 to 6 Tablespoons flour
Brown meat and onions; drain if necessary. Cook meat, onions, tomato sauce, water, chili powder, salt, paprika, ground cumin, red pepper, garlic, and 2 to 3 Tablespoons flour for 1 to 2 hours. Add another 2 to 3 Tablespoons flour and cook an additional 15 minutes. Enjoy!
TEXAS SMOKED BARBECUE BRISKET.
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1 beef brisket (10-12 lbs.)
1/4 cup kosher salt
1/4 cup sugar
1/4 cup brown sugar
1/4 cup cumin
1/4 cup chili powder
1/4 cup freshly cracked black pepper
2 Tbsp. cayenne pepper
1/2 cup paprika
In a large bowl, combine the salt, sugar, brown sugar, cumin, chili powder, black pepper, cayenne pepper and paprika and mix well. Rub brisket thoroughly with this mixture and set aside. Build a fire in one half of a large grill. For best results, use an aromatic wood such as mesquite. When fire is ready, place brisket on grill, making sure that it is not above any part of the fire. Close grill cover and open vent about 1/2-inch. Feeding the fire periodically, cook for 8 to 10 hours or until the internal temperature is 165º to 170ºF and the meat is very tender. The exterior of the meat should be very black.
Remove from the fire, trim off excess fat and carve against the grain into very thin slices.
TO DIE FOR CROCK POT ROAST.
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1 beef roast, any kind
1 package dried brown gravy mix
1 package dried Italian salad dressing mix
1 package dried ranch dressing mix
1/2 cup water
Place beef roast in crockpot. Mix together the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. * Potatoes & baby carrots added to this midway, will be very flavorful! Cook on low for 7-9 hours
TRADITIONAL PRIME RIB.
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8-10 lbs. boneless beef ribeye roast, fat cover trimmed to 1/8-inch thick
1/4 cup black pepper
2 Tbsp. white pepper
2 Tbsp. salt
1-1/2 tsp. ground thyme
1-1/2 tsp. garlic powder
1 tsp. onion powder
Preheat oven to 350°F. In a small bowl, combine all spices. Rub evenly over surfaces of roast. Place rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover. Roast in 350°F oven approximately 18-22 minutes per pound for medium-rare to medium doneness. Remove roast when meat thermometer registers 140°F for medium-rare or 155°F for medium. (Temperature will continue to rise to 145°F for medium-rare and 160°F for medium.) When thermometer indicates that roast has reached desired doneness, remove the roast from the oven, tent with foil and allow to rest for 15 minutes before carving.
Be sure to use a meat thermometer to avoid overcooking.
You can use the same recipe for a bone-in beef rib roast
TUSCAN STYLE POT ROAST
WITH RAISINS AND PINE NUTS.
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3 1/2-4lbs chuck steak, cut one-inch thick
2 T. vegetable oil
1 small onion, finely minced
1 carrot, finely minced
1 stalk celery, finely minced
2 cloves garlic, finely minced
28 oz. can whole, peeled tomatoes, drained,
seeded, chopped
2 c. red wine
1/2 c. golden raisins, roughly chopped
1/2 c. pine nuts, toasted
2 T. flat-leafed parsley, chopped
salt and pepper
Preheat oven to 350°F. Season chuck steak with salt and pepper on both sides. Place a large skillet over high heat with vegetable oil. Sear steak on both sides to brown evenly. Remove meat to a side dish. Drain off all but two tablespoons of oil and return pan to high heat with onion, carrot and celery. Sauté for a few minutes to soften. Add garlic and cook a minute longer. Add tomato and red wine. Bring to a boil and reduce by a quarter. Return meat to a pan along with raisin and pine nuts. Cover with a tight fitting lid and place in a preheated oven. Cook for three hours or until tender, turning meat every 30 minutes. Once tender, remove meat from pan and skim any fat from the top of the sauce. Reduce sauce if too thin. Slice meat, pour the sauce over top and garnish with chopped parsley.
WAIKIKI MEATBALLS.
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11/2lbs ground beef
2/3 cup cracker crumbs (12 crackers)
1/3 cup minced onion
1 egg
1 1/2tsp salt
1/4tsp ginger
1/4cup milk
1TBS Shortening
2TBS cornstarch
1/2 cup packed brown sugar (dark)
1 can (13 1/2oz) pineapple tidbits, drained save liquid
1/3cup vinegar
1TBS soy sauce
1/3 cup chopped green pepper
Mix beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture into small meatballs. Melt shortening in large skillet and cook meatballs. Remove meatballs and keep warm. Pour fat from pan mix cornstarch and sugar. Stir in pineapple liquid, vinegar and soy sauce until smooth. Pour into skillet, cook over med heat, stirring constantly until mix thickens and boils. Boil and stir 1 min. Add meat balls, pineapple and green pepper. I usually serve over rice but can be served as appetizer with toothpicks.
WASABI STUFFED FILET MIGNON.
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Filet Mignon-1 pound.
Wasabi Mustard- 2 1/2 teaspoons
Kosher Salt-1 teaspoon.
Black Pepper- 1/4 teaspoon.
Olive Oil-2 tablespoons.
Beef Bouillon Cubes-2.
Hot Water-2 cups.
Flour-2 tablespoons.
Worcestershire Sauce- 1/2 teaspoon.
Soy Sauce-1 teaspoon.
Butter-2 tablespoons.
Cut a pocket in to the filet mignons. Salt and pepper the cavity and outside well. Stuff the pocket with the Wasabi Mustard. Set aside. Place the olive oil and 1 tablespoon of butter in to a frying pan. On a medium flame sear the meat for 5 minutes on each side for rare. Remove the filet on to a plate. Dissolve the bouillon in the hot water and pour in to the pan. Scrape the drippings from the bottom of the pan to maximize the flavor. Add the Worcestershire Sauce and Soy Sauce. Place the flour in a small bowl and pour some of the hot sauce on top of it. Mix the flour vigorously until it dissolves. Return the flour mixture to the pan. Continue mixing until the sauce thickens. Add the remaining tablespoon of butter. Mixing well . Salt and pepper to taste. Place the cooked beef on to a plate and drizzle the beef sauce around the filet. Serve with some lovely garlic mashed potatoes and some fresh steamed asparagus
Recipe from Gary Solomon.
WHISKEY STEAKS.
***************
2 1 inch rib-eye or tenderloin steaks
3 tbsp butter or margarine
3 tbsp orange juice
1 small red onion,sliced
1 tbsp worcestershire sauce
1 tbsp dijon style mustard
1/2 tsp grated orange peel
salt and pepper
2-3 tbsp whiskey
Flattern steaks with heel of hand or spatula.Heat butter in medium skillet,brown meat quickly on both sides.Remove and keep warm.Add orange juice,onion,worestershire sauce,mustard and peel to pan.cook and stir until blended.Return steaks to pan and cook 2 minutes on each side.Remove steaks.Add whiskey to pan.Heat and spoon over steaks.
YANKEE DOODLE STEW
WITH VEGETABLES.
****************
Makes 6 to 8 main-dish servings
1/4 cup all-purpose flour
2 pounds boneless beef chuck, cut into 1-inch pieces
3 tablespoons cooking oil
4 cups water
1/2 cup chopped onion
1 clove garlic, minced
2 bay leaves
1 teaspoon sugar
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice
6 tiny new potatoes, halved
6 medium carrots, quartered
1 pound boiling onions (little white onions)
1 tablespoon all-purpose flour
2 tablespoons cold water
1/4 cup dry sherry (optional)
Snipped parsley (optional)
Place the 1/4 cup flour in a plastic bag. Add the meat pieces, a few at a time, shaking to coat. In a 4-quart Dutch Oven brown meat, one-third at a time, in hot oil. Drain well. Return all the meat to the Dutch oven. Add the 4 cups water, the chopped onion, garlic, and bay leaves to meat. Stir in the sugar, lemon juice, Worcestershire sauce, salt, pepper, paprika, and allspice. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until meat is nearly tender. Add the potatoes, carrots, and the boiling onions. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes more or until vegetables are tender. Discard bay leaves. Remove meat and vegetables to a serving dish. Cover and keep warm.
For gravy, in a small mixing bowl stir the 1 tablespoon flour into the 2 tablespoons cold water until smooth. Stir into the mixture in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. If desired, stir in sherry. Pour gravy over meat and vegetables. If desired, sprinkle with snipped parsley.
OVEN TEXAS BBQ BEEF BRISKET.
****************************
1 whole brisket
1/2 cup chili powder
1/2 cup salt
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup black pepper
1/4 cup sugar
Tbsp. dry mustard
2 bay leaves
1 can beef broth
Combine all ingredients, except beef broth and brisket, and mix well.
Season brisket on both sides with mixture and place in a roasting pan.
Roast in a preheated 350°F oven for 1 hour.
Combine beef broth with equal amount of water. Add enough liquid to the roasting pan to achieve 1/2-inch liquid in pan. Cover roasting pan, lower heat to 325°F and continue cooking for 4-5 hours, basting frequently.
Remove from oven when instant read thermometer registers 185°F. Let rest 15 minutes before slicing.
Trim all fat and slice meat thinly across the grain.
|
DRUNK AND DIRTY
TENDERLOIN KEBOBS.
******************
4 cup Kikoman's Soy Sauce
2 cup Jim Beam Bourbon
1 cup L&P Worcestershire Sauce
½ cup Dark Brown Sugar
2 teaspoons Ground Ginger
¼ cup Fresh Garlic, minced
8 pounds Tenderloin Tips, cut ½ x ½"
Combine the first six ingredients in a mixing. Stir until the brown sugar is incorporated. Pour marinate over Tenderloin and marinate for a minimum 4 hours, maximum of 12 hours only.
For the Grill or Smoker*
As needed Olive Oil
1 cups Salad Oil
1 cup Water
For skewers
Carrots Lightly Blanched
New Potatoes Lightly Blanched
Red Onion
Red Peppers
Cherry Tomatoes
Drain Marinade reserving half for basting liquid. Place liquid in saute skillet with salad oil and water. Bring to a boil over high heat and reduce to a simmer. Leave on low heat for basting sauce. Heat another saute skillet with hot olive oil. Sear the tenderloin pieces on all sides leaving the meat rare. Skewer meat with vegetables and place in smoker for 20 minutes, or Grill over inderect heat for 12 minutes to a nice Medium Rare.Baste and season with Cajun Seasoning during cooking process. Serve over Wild Rice immediately.
EASY BEEF STUFFED PEPPERS.
**************************
1 lb. lean ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked rice
3 Tbsp. catsup, divided
1 tsp. dried oregano leaves, divided
1/2 tsp. salt
1/4 tsp. pepper
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
Cut tops off bell peppers; remove seeds and membrane.
Combine ground beef, onion, rice, 2 Tbsp. catsup, 1/2 tsp. oregano, salt and pepper, mixing lightly but thoroughly. Spoon an equal amount of meat mixture into each bell pepper. Place in 8x8-inch baking dish. Combine tomatoes, remaining catsup and remaining oregano; pour over stuffed peppers. Cover baking dish tightly with foil. Bake in 350°F oven 1-1/2 hours.
EASY PRIME RIB.
***************
1/3 cup Dijon mustard
2 tablespoons minced garlic
1 tablespoon chopped thyme leaves
2 teaspoons coarsely ground pepper
Kosher salt
3 tablespoons extra-virgin olive oil
One 5-rib 12- to 13-pound prime rib roast,
Preheat the oven to 450°. In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 teaspoons of kosher salt. Whisk in the olive oil. Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes. Remove the meat from the oven and reduce the temperature to 350°. Brush the mustard coating all over the top and sides of the meat and roast for about 1 1/2 hours longer, rotating the roasting pan 2 or 3 times for even browning. The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 120° (for medium rare). Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes. Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates. Pour any carving juices over the meat and serve at once. For bone-gnawing carnivores, cut down between the rib bones and pass them on a plate.
ENCHILADAS.
***********
1 Tablespoon Shortening
1 pound Ground beef
3 Tablespoons Flour
1 8-oz. can Tomato sauce
Water
2 Tablespoons Chili powder
Salt, to taste
3/4 teaspoon Garlic powder
12 Corn Tortillas
1 pound Cheese, longhorn - coarsely grated
1 large Onion, chopped fine
Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2 cup water with the chili powder to form a smooth paste; add to the meat mixture. Add salt to taste and garlic powder. Cook over medium heat, uncovered, until it is of gravy consistency. Cover and simmer over very low heat. Add more water if the chili gravy becomes too thick.
Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier. Soaking too long will cause the tortillas to fall apart. Place a good sprinkling of grated cheese and minced onion and about a tablespoon of the meat mixture to one side of the center of the tortilla. Roll tortilla tightly around the filling and place loose side down in a glass casserole baking dish. For best results place the enchiladas in a row with sides touching. When all enchiladas have been formed, pour the remaining hot chili gravy over all, and sprinkle generously with grated cheese, and top with chopped onion. Bake at 350F until the cheese is melted.
FIESTA STEAK.
*************
1 boneless beef tenderloin
1/2 c. salsa
1 clove garlic, minced
1 tsp. oregano
2 tbls. lime juice
1/4 tsp. cumin
Combine all but beef. Place beef in plastic bag and add salsa marinade. Close bag securely and marinate in refrigerator overnight, turning at least once. Remove meat from marinade and grill, brushing occasionally with reserved marinade. Cut into thin slices.
FILET of BEEF WITH
BRANDY MUSTARD CREAM SAUCE.
***************************
4 beef tenderloin steaks cut 1 to 1-1/4 inches thick
4 Tbsp. butter
4 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 cup brandy
1 cup whipping cream
Melt butter in skillet over medium-high heat. Cook steaks 5 minutes per side for medium-rare. Remove steaks to platter or individual plates. Add mustard and Worcestershire to skillet. Season with pepper and stir to combine. Remove skillet from heat. Add brandy and ignite with match. When flames cease, return skillet to heat.
Add cream and boil about 2 minutes until reduced to a thin sauce. Pour over steaks to serve.
FILLET STEAK ON A BED
OF SWEET AND SOUR ONIONS.
*************************
14 oz Spanish onions, peeled and cut into julienne strips
4 oz butter
2 tablespoons sherry vinegar
1 lb 12 oz fillet steak, cut into 4
Salt and freshly ground black pepper
4 tablespoons honey
Mint leaves for decoration
Pre-heat the oven to gas mark 4, 180 deg C (350 deg F). Place the onions in a roasting tin with a little butter and bake in the oven for 15 minutes. Stir in 1 tablespoon of sherry vinegar and bake for a further 10 to 15 minutes until the onions are almost transparent. Meanwhile, melt the remaining butter in a large pan, season the meat with salt and freshly ground black pepper and lightly fry the meat until browned, being careful not to allow the butter to burn. Drain off some of the fat and pour in the rest of the sherry vinegar, stirring to deglaze the pan. Add the honey and boil to reduce the sauce slightly, then add the stock and boil until the sauce has reduced to the consistency you prefer, turning the meat occasionally. Check and adjust the seasoning if necessary, and add a little more honey or sherry vinegar if the sauce is too sweet or too sour. Arrange the onions on a warmed serving plate, set the meat on top and cover with the sauce. Decorate with mint and serve immediately. Accompany with thickly sliced, white, toasted bread that is served with peeled cloves of garlic and olive oil (you simply rub the garlic across the bread and drizzle with oil) This can be served as a starter if you prefer
FLANK STEAK WITH CITRUS
AND PEPPER MARINADE.
********************
1/4 cup orange juice
2 cloves garlic minced
2 tbsp lemon juice
Grated rind of 1 lemon or orange
1 tsp vegetable oil
1/4 tsp coarse pepper
1 Lb Flank Steak
In measuring cup, combine orange juice, garlic, lemon juice and rind, oil and pepper; mix well. Place Steak in plastic bag or shallow dish; pour marinade over.
Cover and refrigerate for up to 6 hours turn Steak once or twice. Remove from marinade; broil or barbecue for 4 to 5 minutes on each side or until desired.
FRENCH DIP.
***********
4 lb. roast
10.5 oz. beef broth
10.5 oz. condensed French onion soup
12 oz. beer
Place all ingredients in slow cooker. Cook on low 7 hours. Slice meat on a diagonal. Place meat on French rolls which have been placed in a 350 degree oven for 10 minutes. Spread 1/4 TBSP. of butter on each roll before placing in oven.
GARY'S BEST POT ROAST.
**********************
12 cups homemade onion soup
2-3 lbs.eye round roast
2 tablespoons pickling spice
1 teaspoon paprika
3/4 cup Chianti wine
4 carrots peel and sliced 1" thick
salt
pepper
Onion Soup:
5 large yellow onions
salt
black pepper
4 cans beef stock
3 beef boullion cubes
3 tablespoons butter
2 cups water
Saute onions in butter until lightly golden. Add stock and boullion, salt and pepper. Bring to a boil, simmer 1 hour. Sear roast on medium high heat in a pot with the salt, pepper and paprika. Transfer to a crock pot. Add the wine, soup, carrots and pickling spices. Simmer for 6-7 hours. Serve with egg noodles and horseradish if desired.
GERMAN BEEF ROULADE.
********************
1 1/2 lb. flank steak
4 tsp. Dijon Mustard
6 slices bacon, diced
3/4 c. onion, chopped
1/3 c. dill pickle, chopped fine
1/4 c. flour
1 13 oz. can beef broth
With a meat mallet or rolling pin, flatten meat to approx. 10 x 8 inch rectangle. Spread with mustard. In a large skillet, over medium heat, cook bacon and onion until bacon is crisp; pour off fat, reserving 1/4 cup. Spread bacon mixture over meat, sprinkle with pickle. Roll up meat from short end and secure with string. In a large skillet, over medium high heat, brown/sear meat roll in reserved bacon fat; place in (covered) baking dish. Whisk flour into fat in skillet until smooth; gradually add beef broth. Cook and stir over medium heat until thickened. Pour sauce over meat, cover and bake at 325°F for 90 minutes or until done. Let stand 10 minutes before slicing. Skim any fat from gravy and serve. Serve with potatoes.
GRILLED BEEF POTATO SALAD.
**************************
1 beef top round steak, cut 1 inch thick (about 1-1/2 pounds)
2 lbs. medium unpeeled potatoes (about 2-1/2-inch diameter), such as yellow flesh or round reds
2 tsp. ground cumin
Salt and pepper
1/2 c. chopped fresh cilantro
3/4 c. prepared white wine vinaigrette
2 cans (15 ounces each) black beans, rinsed, drained
Cut potatoes crosswise in half; place in microwave-safe dish with 1 cup water. Cover and microwave on HIGH 10 to 14 minutes or until almost tender, rearranging once. Immediately rinse under cold running water; drain well. Meanwhile combine cumin and salt and pepper; press evenly onto beef steak. Place steak on grill over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium rare doneness, turning occasionally. Remove; let stand 5 minutes. About 5 minutes before steak is done, brush potatoes with some of the vinaigrette. Place on grid around steak. Grill 5 to 7 minutes or until golden brown, turning occasionally. Carve steak into thin slices. Combine beef, potatoes, beans, cilantro and remaining vinaigrette in large bowl; toss gently. Serve immediately.
GORGONZOLA STEAK SALAD.
***********************
1 Flank Steak
Italian Dressing
2 packages cleaned mixed salad greens
Marinate steak overnight. Grill to perfection. Let rest 10 minutes. Slice on diagonal. Place on top of salad greens. Crumble Gorgonzola cheese on top of salad. Add additional dressing if necessary.
GRACE’S SWEDISH MEATBALLS.
**************************
Meatball ingredients Brown Gravy/meatball sauce(Franco American)
1 ¼ lbs ground round chop meat
2 small cans brown gravy
1 cup or so of lightly seasoned bread
crumbs
2 to 3 tablespoon
water 8 ounces sour cream
1egg ½ cup milk
Mix all ingredients together. Shape into small bite size meatballs.Fry in oil till brown on all sides. Drain meatballs on paper towels.After frying all the meatballs, drain oil out of your pan.Add 2 cans brown gravy and ½ can of water to drippings.Simmer slowly. Put about 6 ounces of sour cream in a cup. Mix with a fork for about one minute. Add ¼ to ½ cup of milk. Mix with a fork for another minute or until sour cream mixture is ready to
pour easily. Slowly add sour cream mixture to brown gravy, using a whisk.Simmer for about 5 to 8 minutes. Add meatballs. Cover and simmer for about another 20 to 25 minutes. Stir several times while simmering. Salt and Pepper to taste. Excellent over egg noodles.
GRILLED FLANK STEAK.
********************
1 cup teriyaki sauce
1/2 cup brown sugar
1/2 cup unsweetened pineapple juice
1/2 cup Italian salad dressing
1/2 cup red wine vinegar
1/2 cup Worcestershire sauce
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 pounds flank steak
Prepare a marinade of all ingredients and marinate steak overnight. Broil steak over hot charcoal fire for 5 to 10 minutes on each side, depending on degree of rareness desired. Slice thinly across the grain.
GRILLED STEAKS WITH BLUE CHEESE.
********************************
1/3 cup white wine vinegar
1/3 cup water
2 tablespoons soy sauce or tamari
2 cloves garlic, crushed
¼ teaspoon pepper or to taste
1 ½ pounds porterhouse steak
¼ cup Blue cheese, crumbled, or to taste
1 large onion, sliced
Combine vinegar, water, soy sauce, onion, garlic and pepper into a marinade. Score steak lightly on both sides and marinate, covered in refrigerator, several hours or
overnight. Grill steak on one side for 5 to 7 minutes. Turn and top carefully with crumbled Blue cheese. Cover and grill another 5 to 7 minutes or until desired
doneness.
HERB DUMPLING STEW.
*******************
2 pounds stew meat, lamb or beef
1/2 cup flour
3 tablespoons vegetable oil
2 onions
2 carrots, chopped in large pieces
4 potatoes, chopped
2 tomatoes, peeled and chopped
1/2 teaspoon garlic powder
1 large bunch fresh mixed herbs, tied with a string
2 1/2 cups beef broth
Dumplings (see below)
Salt and pepper to taste
Coat meat in flour, then brown in oil in a skillet. Add onions and saute. Place browned meat, onions and vegetables in large cooking pot. Add garlic powder. Place herbs in middle of mixture. Cover with broth, cook 2 hours over low heat. While stew is cooking, make dumplings. During last 20 minutes of cooking, add dumplings. Salt and pepper to taste.
Dumplings:
6 cups self-rising flour
1 cup fresh bread crumbs
1 tablespoon mixed herbs
1/4 cup solid shortening
1 egg, beaten
Broth or water. Salt and pepper to taste. Mix dry ingredients, then add shortening and egg, mixing thoroughly. Divide mixture into small pieces, roll into even rounds between floured hands. Cook in boiling water or broth for 15 minutes. Add to stew 20 minutes before stew is done.
HOMEMADE SLOPPY JOES.
*********************
2 pounds ground beef
1/2 cup chopped onion
1/2 cup finely chopped green pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1/3 cup packed brown sugar
2 tbsp. ketchup
1-1/2 tbsp. Worchestershire sauce
1/2 tbsp. prepared mustard
1/2 tbsp. dry mustard
1/4 tsp. chili powder
1/4 tsp. garlic salt
10-15 hamburger buns
In a large saucepan or Dutch oven over medium heat, brown beef and onion. Add green pepper. Cook and stir 5 minutes; drain. Add the next 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve on buns. Yield: 10-15 servings.
HORSERADISH ENCRUSTED BEEF.
***************************
2 tbls. oil
2 lb. rib roast, 4-rib section
salt and pepper
2 tbls. whole-grain mustard
1 c. finely-grated fresh horseradish root
1 c. reduced beef stock
2 tbls. chopped parsley, for garnish
Preheat oven to 400 degrees F. In a large skillet heat oil until very hot. Generously season rib roast and sear on all sides. Remove to a cutting board and allow to cool slightly. Brush roast with mustard (mustard will make horseradish adhere). Carefully pack horseradish all over top part of roast to form a crust. Place roast on a rack in a roasting pan and roast until internal temperature registers 150 degrees F on an instant-reading thermometer.
Remove roast to cutting board, cover loosely with foil and let rest at least 15 minutes. To serve, pour any juices that have accumulated on board into a small saucepan with beef stock and reheat. Carve roast into 4 ribs and spoon sauce over. Garnish with parsley.
HOT DOG SAUCE.
**************
5 lbs hamburger.
1 quart onions- chopped as finely as you can.
Cook this for about 2 hours in a large kettle. Then take a soup ladel and gently push it into the center and carefully remove some of grease.
add:
4 tbs ground cinnamon
4 tbs paprika
2 tbs ground cloves
1 1/4 tbs ground nutmeg
4 tbs chili powder
About a pint of water
kosher salt and fresh ground pepper to taste
Cook for another 20 minutes or more. Remove some of the red grease from the top, but leave a bit for flavor. The traditional way to serve is to place a grilled dog on a steamed roll, and top with lots of extremely fine chopped onion, mustard, and sauce.
ITALIAN CROCKPOT ROAST.
***********************
5-8 lb roast (whatever is on sale!)
6-8 cloves garlic (cut in 1/3 lengthwise)
1 Jar Peppercinis (including liquid)
Put roast in the crockpot. Slice into the roast, and put garlic cloves in the slits. Pour entire jar over and cover.
cook for 6-8 hrs on low. Serve with hogie buns or with mashed potatoes.
JALAPENO SWISS BURGERS.
***********************
2 pounds ground beef
4 slices swiss cheese
1 small onion thinly sliced
2-3 pickled jalapeno peppers
seeded and julienned
4 hamburger buns split
Shape beef into eight thin patties. Top four patties with cheese,onion and jalapenos.Top with remaining patties;press edges firmly to seal. Grill, uncovered, over medium hot heat for 8-9 minutes on each side or until no longer pink.Serve on buns.
JOANNIE LOCRRICCIO'S
PERFECT MEATBALLS.
******************
Chopped Meat-1 pound.
Eggs-2 lightly beaten.
Italian Flavored Bread Crumbs- 3/4 cup.
Fresh Parsley-2 tablespoons.
Black Pepper-"a lot".
Salt-1 teaspoon.
Onion- 1/4 of a medium onion finely diced.
Parmesan Cheese- 1/2 cup.
Olive oil- enough to fry in.
In a large mixing bowl combine all ingredients. Mix thoroughly. Wet hands and roll meatballs the size of plums. Fry them in the olive oil until browned on all sides. Should take about 15 minutes. Place them in tomato sauce or cook through if eating them plain. Good appetite.
LEMON HERB BEEF ROAST.
**********************
1 beef round tip roast (3 to 4 pounds)
Seasoning:
1/2 cup chopped fresh parsley
1 tablespoon olive oil
4 to 5 cloves garlic, minced
2 teaspoons grated lemon peel
1/4 teaspoon pepper
Vegetables:
1 tablespoon olive oil
1 pound small red-skinned potatoes, halved
1/2 pound baby carrots
4 small onions, halved
2 medium zucchini, sliced (3/4-inch)
1. Heat oven to 325°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with vegetable ingredients in large bowl; toss.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness. After 1/2 to 1 hour, place vegetables, except zucchini, on rack around roast.
3. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
4. Increase oven temperature to 425°F. Add zucchini to vegetables on rack; roast 15 to 20 minutes or until tender. Carve roast; serve with vegetables. Season with salt. Makes 8 to 10 servings.
LONDON BROIL STEAK WITH
SPICY ORANGE SAUCE SERVED
ON A BED OF VEGETABLES.
***********************
London Broil
2 red hot chili peppers, chopped
sesame oil, a few drops
Kosher salt
2 oranges
1 package fresh spinach
1/2 lb. snap peas
grean onions, sliced diagonally
Sear the steak in a pan and cook until almost done. Add in oil, hot pepper, orange juice and salt. Slide and turn the steak around in the sauce for a few minutes. When the steak is cooked remove it from the pan and place on a cutting board to rest for 15 minutes. Into the same pan quickly stirfry the snap peas and spinach. Cook until spinach just starts to get limp. Place vegetables in center of large platter. Slice the meat in the diagonal and then cut each piece in half. Place meat pieces on top of vegetables and sprinkle with green onions.
MARINATED POT ROAST.
********************
1/2 cup red wine
1/2 cup red wine vinegar
2 cups cold water
1 onion, peeled and sliced
1 tsp. crushed bay leaves
4 - 5 pound top round or rump roast
3 Tbsp. olive oil
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 Tbsp flour
1/2 cup water
Salt and pepper to taste
1/2 cup crushed ginger snaps
Combine red wine, red wine vinegar, 2 cups water, onion and bay leaves and place in a large plastic bag that can be sealed. Place top round or rump roast in marinade, seal the bag and place in the refrigerator overnight. When ready to prepare, remove roast and strain the marinade to reserve juice but get rid of onion and spices. Reserve the marinade. Heat olive oil in a large stock-pot and brown onions, carrots, and celery. Sprinkle with flour and cook until flour starts to brown. Add 2 cups of reserved marinade and 1/2 cup of water. Place roast in marinade and vegetable mixture and cover. Simmer over low heat for 2 hours. Remove 2 and 1/2 cups of liquid from the roast stock pot and place in a saucepan with the crushed gingersnaps. Heat for about 10 minutes over medium heat until mixture starts to thicken. Slice roast and serve with gingersnap sauce
MARINATED SIRLOIN STEAK.
************************
Recipe Submitted by Joanne.
1/2 cup Olive Oil
1/4 cup red wine vinegar
1/4 cup soy sauce
2 tablespoons chopped onion
1 garlic clove, minced
1 tablespoon grated fresh ginger
2 pound sirloin steak
Combine olive oil, vinegar, soy sauce, onion, garlic and ginger in ziplock bag. Place the steak in the bag with the marinade. Seal and marinate in refrigerator overnight. Remove steak, discarding marinade. Grill or broil steak, turning once and brushing frequently with remaining marinade,until steak is desired doneness.
MEATBALLS.
**********
1 lb. Hamburger meat
1/4 c. Italian bread crumbs
1 Egg
1 Tsp. Salt
1/8 Tsp. Black pepper
2 Tsp. Parmesan cheese
1 c. or more tomato sauce
Mix first six ingredients with hands in a large bowl. Mix well. Shape into small balls. Heat frying pan with oil and cook meatballs until browned all the way around.
Heat tomato sauce in pan and add the meat balls to the tomato sauce. Cook until meatballs are cooked all the way through. About 15 minutes.
MEATLOAF LIKE MOM
USED TO MAKE.
*************
1-1/2 pounds lean ground beef
3/4 cup catsup, divided into 1/2-cup and 1/4-cup
1 cup soft bread crumbs
1 egg, slightly beaten
1 small onion, finely chopped
2 tsp. Worcestershire sauce
1 tsp. dried thyme leaves
1/2 tsp. garlic salt
1/4 tsp. pepper
In a bowl combine ground beef, 1/2-cup catsup, bread crumbs, egg, onion, Worcestershire sauce, thyme, garlic salt and pepper. Mix lightly, but thoroughly.
Shape beef mixture into a loaf approximately 8x5 inches. Place loaf on rack in open roasting pan, or into a bread loaf pan. Spread remaining 1/4-cup catsup over top of loaf. Bake in 350°F oven for 1 hour. Check for doneness with an instant read thermometer. Internal temperature should be 160°F.
MUSTARD GLAZED BRISKET.
***********************
3-4 lbs. boneless beef brisket
2 cloves garlic, peeled
1 large onion, sliced
2 stalks celery
8 black peppercorns
4 whole allspice
1 bay leaf
3/4 cup brown sugar
3 Tbsp. prepared mustard
Place brisket, garlic, onion, celery, peppercorns, allspice and bay leaf in a large soup pot. Cover with water. Simmer covered 3 to 3-1/2 hours until tender,adding water as necessary. Remove brisket and place in a roasting pan with 1/2-cup of the cooking liquid. Combine brown sugar and prepared mustard. Salt and pepper brisket and spread with the mustard glaze. Bake for 15-20 minutes at 350°F until glaze bubbles and is browned.
OLD FASHIONED BEEF STEW.
************************
1lb Stewing Beef
salt and pepper to taste about 1/2 -1 tsp. each
1/2 cup flour
3 Tbsp. vegetable oil or butter
6 Medium Carrots, peeled and sliced
2 onions, peeled and quartered
6 Medium potatoes, peeled and cut in large pieces
2 stalks celery, sliced
1/2 medium turnip
2 Tbsp. Ketchup
1 10oz can beef broth
1 tsp. Celery salt
Season the beef with salt and pepper and dredge in the flour. Set aside remaining flour. Brown in ovenproof dutch oven in hot oil over med high heat. Add the remaining ingredients. Stir well and bake covered in preheated 325 oven for 1 1/2 hours. Stir enough cold water into the remaining flour to make a loose paste and stir into stew.
Return stew to oven uncovered for 15 minutes more.
OLD FASHIONED SWISS STEAK.
**************************
1/2 c. flour
1 tsp. salt
1/2 tsp pepper
1/2 tsp garlic salt
2 lb. round steak, cut in serving size pieces. Shake in plastic bag with flour and seasonings, then pound with mallet to tenderize. Brown in 3 Tbsp. oil then add:
1 garlic clove, minced
2 c.. chopped green pepper
1 c. chopped celery
1 c. chopped onion
Cook and stir 10 minutes. Add:
2 can undrained diced tomatoes
1 c. beef broth
1 Tbsp soy sauce
Cover and bake at 325 for 2 hours. Remove from oven and return to stovetop. In small bowl combine 1/4 c. water and 2 Tbsp flour. Add to meat mixture and boil over med heat, stirring constantly til thickened.
ORIENTAL GRILLED FLANK STEAK.
*****************************
1 & 1/2 pounds beef flank steak
1/4 cup soy sauce
1/4 cup rice vinegar
2 tbsp sesame oil
4 cloves garlic, minced
2 tsp minced fresh ginger
1/2 tsp crushed red pepper flakes
1/4 cup water
1/2 cup thinly sliced scallions
3 tsp sesame seeds, toasted
Combine soy sauce, vinegar, oil, garlic, ginger, and red pepper in a small bowl. Marinate the flank steak with the mixture in the refrigerator for 3 hours, turning once halfway through. After the marinade time, drain the steak, saving the marinade in a small saucepan. Prepare and pre-heat your broiler or outside grill. Place steak on the grid (if on a BBQ grill) or on a drainable broiling pan, and cook.While the steak is cooking, add the water to the marinade you saved in step 2. Bring it to a boil over high heat. Reduce heat to low and simmer for 5 minutes, stirring occasionally.Transfer the steak to a cutting board and slice across the grain into thin slices. Arrange in a fan pattern on the plate and drizzle some of the sauce overtop. Sprinkle the scallions and sesame seeds over top for a wonderful garnish.
PAINTED DESERT CHILI.
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2 tablespoons vegetable oil
3 garlic cloves -- chopped
2 onions -- chopped
1 green bell peppers -- chopped
3 pounds beef
1 teaspoon ground cumin
1 teaspoon ground oregano
3 tablespoons chili powder
10 tomatoes -- peeled and chopped
2 jalapeno peppers
1 can beer
Have beef chopped, not ground. NOTE: Add more or less jalapenos to adjust the flavor to your liking
Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Sauté until soft, about 5-7 minutes. Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount, however. Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete. Serving Ideas : Serve with cornbread or cheese biscuits.
PEPPER CHEESE
STUFFED HAMBURGERS.
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1 1/2 lb Ground Beef
2 oz Pepper Jack Cheese,thinly sliced
4 ea Hamburger Buns
4 ea Lettuce leaves
4 ea Tomato slices
Salt and Pepper to taste
Divide ground beef into 8 equal portions; shape each into 4 inch diameter patties. Place equal amounts of cheese in center of 4 patties. Top with remaining 4 patties; press edges together to seal securely. Place patties on grid over medium coals. Grill 10 to 12 minutes or to desired doneness,turning once. Season with salt and pepper to taste. Toast buns on grill on minute, if desired. Arrange one lettuce leaf on each bun bottom; top each with one burger and one tomato slice. Cover with bun tops.
PEPPER STEAK.
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1/4 c. vegetable oil
1 1/2 lb. round steak, trimmed of fat and cut in strips
1 c. water
1 med. onion, sliced
1/2 tsp. garlic salt
1/4 tsp. ground ginger
2 med. green bell peppers, cut into strips
2 tbls. soy sauce
2-3 tsp. sugar
1 tbls. cornstarch
2 tomatoes, cut into wedges
Heat the oil in a large, heavy pot. Add the meat and brown for 5 minutes. Stir in the water, onion, garlic salt, and ginger. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. After 10 minutes, add the peppers. Stir together the soy sauce, sugar, and cornstarch. Pour this into the pot and stir until the liquid thickens. Place tomato wedges on top of the meat and bring to a boil. Simmer for 5 minutes longer. Serve over rice.
PEPPERCORN CRUSTED
BEEF TENDERLOIN.
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4 - (7 oz) beef tenderloin steaks
4 tablespoons course ground black peppercorns
1 tablespoon minced fresh garlic
1 tablespoon olive oil
pinch of salt
Rub beef filet's with garlic and salt. Place 1 tablespoon of freshly cracked black pepper over each filet. Place steaks in a preheated pan peppercorn side down first and cook for 3 to 4 minutes. Flip steaks and cook an additional 3 or 4 minutes for a medium rare filet. To cook beef more finish in a preheated over (350 degrees) until the beef has reached the desired temperature.
ROADHOUSE BURGER.
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Hamburger Meat.-1 pound for 6 burgers.
We do not buy the leanest or the finest quality. Usually it is chuck. A lot of the flavor does come from the fat.
Poblano Chile-grilled, peeled, seeded and cut in half.
Sharp Cheddar Cheese-shredded. Our favorite is Cabot brand.
Barbecue Sauce-your favorite brand. Ours is Open Pit.
Onions-sautéed in a little butter.
Salt and Black Pepper to taste.
Form the hamburger patties and sprinkle with a little salt and black pepper. Pan fry or barbecue to your liking. Add the shredded cheese on the top until it melts. Place the hamburger on a toasted hard roll and layer it with the Roasted Poblano Chile, sautéed onions and barbecue sauce. Serve with homemade French fries or sweet potato fries and coleslaw.
PEPPER STEAK.
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1 pound steak, cut into finger steaks
1/4 cup flour
1/2 tsp salt
1/8 tsp pepper
Oil
1/2 cup minced onion
2 cups beef broth
1 tsp Worcestershire sauce
4 tbsp red wine
1 green pepper, cut into strips
1 cup rice
Coat the steak with a mixture of the flour, salt and pepper.Brown the meat in the oil.Add the onion, cooking until clear. Add the broth and cover; simmer for 45 minutes, stirring occasionally.Add the worcestershire sauce, wine and green pepper. Prepare the rice
according to the package directions and simmer the beef for at least15-20 minutes more while the rice is cooking. Serve over rice.
PHILLY STEAK SANDWICH.
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1 lb. beef sirloin, cut into thin strips
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
1/2 tsp. dried basil
3 Tbls. olive oil
1 onion, sliced
1 green bell pepper, julienned
3 oz. Swiss cheese, thinly sliced
4 hoagie rolls, split lengthwise
Place beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef. Heat half the oil in a skillet over medium-high heat. Saute beef to desired doneness then remove from pan. Heat the remaining oil in the skillet and saute the onion and green pepper. Preheat oven to broiler setting. Divide the meat between the bottoms of the 4 rolls; layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet and broil until cheese is melted. Cover with tops of rolls and serve.
QUICK AND SPICY
BEEF CHUCK STEAKS.
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4 boneless beef chuck eye steaks, cut 3/4 inch thick
1/2 tsp. salt
Marinade:
1 tbls. vegetable oil
2 cloves garlic, minced
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper
1/4 c. red wine vinegar
1/4 tsp. sugar
Combine oil, garlic, chili powder, oregano and red pepper in small skillet; cook over medium heat 2 to 3 minutes. Cool slightly. Stir in vinegar and sugar. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 30 minutes. Remove steaks; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 9 to 11 minutes for medium rare to medium doneness, turning once. Season with salt.
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OXTAIL.
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2 lb. Oxtail, remove excess fat
fresh thyme
black pepper
1 can tomato paste
1/4 c. ketchup
Lawry's season salt
Boil oxtail adding thyme, black pepper and seasoning salt. Cook for 1/2 hour. Then add tomato paste and ketchup. Cook until done and until broth is thick. Eat over your choice of brown or white rice.
Recipe submitted by Theresa Brown.
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IRISH BEEF STEW.
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2 pounds lean beef stew or chuck, in 2-inch chunks
1 teaspoon salt
1/2 teaspoon pepper
flour for dredging
2 tablespoons bacon drippings or vegetable oil
2 large yellow onions, chopped
1 garlic clove, finely minced (optional)
6 to 8 medium carrots, scraped and sliced
2 to 3 large potatoes, peeled and cut into cubes
2 to 3 turnips, peeled and cut into cubes (optional)
1 cup Guiness stout
1 cup beef broth
Season beef with salt and pepper; toss beef chunks in flour until well coated.
Heat drippings or oil in Dutch oven and brown beef over medium-high heat in two batches. When all are browned, remove beef from pan and add onions and garlic. Cook over medium heat until onions are translucent. Return beef to pot and add carrots, potatoes, turnips, stout, and broth. Bring to a boil and reduce heat to a simmer. Cover and cook for 2 hours or until beef is tender.
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