Slow-Cooked Asian Beef With Sweet Potato

Ingredients

• olive oil flavored cooking spray
• 600 g beef blade steak, fat trimmed, cut in 3cm cubes
• 1 onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 2 teaspoons fresh ginger, grated
• 1 tablespoon red curry paste
• 400 g chopped tomatoes, no added salt
• 1 cup water
• 1 tablespoon fish sauce (optional) or 1 tablespoon soy sauce (optional)
• 750 g sweet potatoes (I prefer the orange one)
• 1 teaspoon brown sugar

Instructions

1. Preheat oven to 160°C Heat a large flameproof ovenproof pan over a high heat, spray with oil. Add beef in batches. Cook until browned. Remove and set aside.
2. Return pan to a medium-high heat. Spray with oil. Add onion. Cook, stirring occasionally, for 5 minutes. Add garlic, ginger and curry paste. Cook for 1 minute. Return beef to pan. Add tomatoes and water and fish sauce or soy sauce if using. Stir to combine and bring to the boil. Cover and place in oven for 1 hour.
3. Add sweet potato, stir, and return to oven for 30 minutes. Remove and stir through sugar. I garnished with a little chopped fresh coriander and basil but it wasn't in the recipe.
4. Serve with rice and vegetables.

Quick Beef Olives with Red Wine Gravy And Cheesy Duchess Po

Ingredients

• ; dice
• 1 Onion; roughly chopped
• 3 tb Sunflower oil
• 1 sm Onion finely chopped
• 50 g Baby chestnut mushrooms;
• 1 Carrot; roughly chopped
• 1 Garlic crushed
• ; half and flattened
• 1 tb Balsamic vinegar
• 150 ml Beef stock
• ; to 3mm/1/4"
• 1 Stick celery; roughly
• 6 Whole shallots
• 250 ml Red wine
• 250 g Sirloin beef; trimmed and
• Salt and pepper
• 1 Sprig rosemary
• 1 100 gram pac freshly grated
• Parmesan
• 1 Lemon
• 450 g Potatoes; cut into 1cm/1/2"
• A knob of butter
• 100 g Pancetta or lardons; cut
• 1 sm Bunc watercress for garnish
• 50 g White breadcrumbs

Instructions

1. 1 Cook the potatoes in a pan of boiling salted water for 8-10 minutes until tender. 2 Heat 1 tbsp oil in a frying pan. Add the coarsely chopped onion, carrot and celery and cook for 3-4 minutes until beginning to brown. 3 Heat 1 tbsp oil in a pan and add the finely chopped onion, garlic, lardons and mushrooms. Cook for 1-2 minutes until softened. 4 Pare the zest from the lemon and chop the rosemary. Mix with the breadcrumbs, and season with salt and pepper. Add the softened onion and lardon mix and combine well. 5 Using your hands, divide the stuffing in half and shape into two sausage shapes. Place on the meat, roll up and secure with string. 6 Heat 1 tbsp oil in the frying pan and brown the meat with the shallots for 7-8 minutes until browned. 7 Add the vinegar, red wine and stock to the vegetable pan, boil, turn to a simmer and add the beef and shallots. Drain the potatoes, return to the pan and put on a low heat to dry out. 8 Mash the potatoes with the butter, season and stir in the Parmesan. Spoon into a piping bag with a 2.5cm/1" star nozzle. 9 Pipe swirls of potato onto a lightly greased baking sheet and place under the grill for 3-4 minutes until golden. 10 Remove the meat and vegetables from the pan, cover and put aside to rest. Boil the liquid in the pan for 3-4 minutes until thickened. Season and remove the potatoes from the grill. 10 To serve: Spoon some shallots and vegetables onto the plate. Cut the meat in half on the angle and place on top of the vegetables, spoon the sauce around the meat and garnish with a small bunch of watercress. Recipe by: Cant Cook Wont Cook

Grilled Steaks with Garlic Chive Butter and French-Style Potato Salad

Ingredients

• 1 1/2 lb. small red potatoes
• 4 tbsp. unsalted butter, room temperature
• 3 tbsp. minced chives, divided
• 1/2 small shallot, minced
• 1 small garlic clove, minced
• kosher salt
• Freshly ground black pepper
• 1 tsp. Dijon mustard
• 2 tbsp. red wine vinegar
• 1/4 c. extra-virgin olive oil
• 2 tbsp. Finely chopped fresh parsley
• 2 tbsp. finely chopped fresh basil
• 2 green onions, halved lengthwise, white and light green parts thinly sliced
• 2 10-oz. NY strip steaks, halved

Instructions

1. Bring medium pot of water to a boil and add potatoes. Boil for 20 minutes or until tender, then drain. When cool enough to handle, cut into quarters.
2. In small bowl, stir together butter, 1 tablespoon chives, shallot, and garlic, and season with salt and pepper. Cover and place in refrigerator until ready to use.
3. In large bowl, whisk together Dijon mustard and red wine vinegar, then slowly whisk in olive oil and season with salt and pepper. Add in potatoes, 2 tablespoons chives, parsley, basil, and green onions and stir gently to combine. Season with salt and pepper.
4. Heat lightly oiled grill pan over high heat, and season steaks with salt and pepper. Grill for 3 minutes per side for medium rare. Place dollop of chive butter on each steak and let rest a few minutes, then serve with potato salad.

Deep Fried Beef Steak

Ingredients

• 1 lb beef
• 1 teaspoon ginger
• 1/2 cup soy sauce
• 2 kg egg white
• 2 Tablespoons corn starch
• 1/2 cup oil
• 6 scallions

Instructions

1. Pound the steak slices until very thin.
2. Mix the ginger and soy sauce in a bowl, add the meat and leave to marinate for 30 minutes, turning occasionally.
3. Lightly beat the egg whites then beat in the cornstarch to make a smooth batter.Heat the oil to 180°C/350°F.
4. Dip the beef slices into the batter, then deep-fry a few slices at a time until golden brown. Drain on absorbent kitchen paper.
5. Transfer to a plate and garnish with the shredded scallions. Serve hot with a selection of dips, such as soy sauce with grated garlic, hoisin sauce and tomato ketchup (sauce).

Asian Grilled Beef Salad

Ingredients

• 1/3 cup soy sauce
• 1/4 cup water
• 3 tablespoons chopped fresh parsley
• 2 tablespoons rice vinegar
• 1 teaspoon ground ginger
• 1 tablespoon sugar
• 2 cloves garlic, finely minced or pressed
• 2 teaspoons toasted sesame oil (dark)
• 1 1/2 lbs boneless beef sirloin or 1 1/2 lbs flank steaks
• 9 cups salad greens
• snow peas, julienned (or sugar snap peas,halved)
• carrot, julienned
• cucumber, sliced
• tomatoes, diced (or use halved cherry tomatoes)
• baby corn, halved or quartered lengthwise,depending on size

Instructions

1. Combine all marinade/dressing ingredients in a jar and shake well.
2. An hour before grilling, remove steak from the refrigerator, dry with paper towels, and bring to room temperature, uncovered.
3. If you are using flank steak, make diagonal cuts accross both sides of the meat to help tenderize it.
4. Grill steak to desired doneness.
5. Let rest 10 minutes.
6. Slice the steak thinly across the grain of the meat.
7. Put slices in a bowl and pour half of the dressing/marinade over them.
8. Toss salad greens with a small amount of marinade/dressing, just enough to coat them.
9. Put greens on a large platter or on 6 individual plates.
10. Arrange vegetables in a decorative manner on greens.
11. Place beef slices in the center of the salad.
12. To take this camping or on a picnic, bag all ingredients separately, and combine at the site.
13. It's best to put the steak slices in the marinade/dressing while they are still warm, but don't leave them in for more than 20 minutes.
14. Pass extra marinade/dressing on the side.
15. Cooking time includes time for meat to come to room temperature.

Beef Stew Recipe

Ingredients

• 1 cup frozen peas
• 1 1 1/2 pounds bone-less beef chuck roast, cut into 3/4 inch cubes
• 1/3 cup all-purpose flour
• 1 1/2 cups hot water
• 1 large onion, sliced
• 1 bay leaf
• 1 tablespoon instant beef bouillon granules
• 1 1/2 teaspoons salt (optional)
• 1 teaspoon sugar
• 1 teaspoon dried parsley flakes
• 1/8 teaspoon pepper
• 1 8-ounce can tomato sauce
• 6 medium carrots, thinly sliced
• 4 medium potatoes, peeled and cut into eighths
• 2 stalks celery, sliced

Instructions

1. Measure peas and set aside.
2. In a 3 quart casserole toss meat with flour.
3. Add water, onion, bay leaf, bouillon granules, salt, sugar, parsley flakes, and pepper.
4. Microwave, covered, on high 5 minutes; stir.
5. Reduce power to medium (50%).
6. Micrewave 20 minutes, stirring once.
7. Stir in tomato sauce, carrots, potatoes, and celerly.
8. Microwave, covered, on medium for 40 to 60 minutes or until the meat and vegetables are tender, stirring once.
9. Add peas; microwave on medium for 1 to 2 minutes or until peas are heated through.
10. Let stand, covered, 10 minutes.
11. Makes 4 to 6 servings.
12. -
13. NOTE: Beef chuck is better marbled and often less expensive then the round sold as beef stew meat. Small uniform pieces you cut yourself will microwave more evenly and be more tender.

Beef and Mixed Veggie Stir-fry

Ingredients

• 1 pound skirt steak
• 2 tablespoons coconut oil
• 1 cup red onion julienned
• 1 cup Broccoli chopped
• 1 cup string beans ends trimmed
• 1 cup Red bell pepper julienned
• 1 tablespoon Sesame seeds raw or toasted
• 2 tablespoons Green onions chopped
• 1/4 cup Water chestnuts sliced
• 2 tablespoons coconut aminos (Stir-fry sauce)
• 2 tablespoons warm water (Stir-fry sauce)
• 2 cloves Garlic finely chopped (Stir-fry sauce)
• 1/4-1/2 teaspoon ginger finely chopped (Stir-fry sauce)

Instructions

1. Spread the skirt steak across a large cutting board and cut into sections that are approximately 4 inches long, cutting with the grain of the meat. Next, cut against the grain to slice each section into 1/4 inch strips.
2. Over medium-high heat, let the skillet get hot and melt the coconut oil. Place the steak in the skillet and allow it to brown on both sides, approximately 1-2 minutes per side. Remove the steak from the skillet and set aside.
3. Place the red onion, broccoli, string beans, and bell peppers in the pan. Cook for about 5 minutes or until fork tender.
4. While the vegetables cook, combine the sauce ingredients and mix well.
5. Add the meat back to the pan, followed by the sauce, and heat through for about 2 minutes.
6. Top the stir-fry with sesame seeds, green onions, and water chestnuts.

Stir Fry Beef

Ingredients

• 2 1/4 lbs Flank steak
• 1 Red bell pepper thin slivers; cut in half if large pepper
• 1 Yellow pepper prepared same as red pepper
• 1 bunch Asparagus cut in about 2" pieces
• 1 large Onion slice & then quarter
• 9 tablespoon Soy sauce
• 9 tablespoon sherry (grocery store cooking is ok)
• 10 tablespoon Dry white wine
• 4 tablespoon Corn starch
• 1 cup Cashews
• 4 tablespoon Vegetable oil

Instructions

1. Cut the flank steak into thin strips (I usually do this by taking the rolled flank steak and cutting off a slice all the way through and then unrolling it and sometimes slicing the strip in half the long way, and then cutting it in pieces about 2 inches long. Set aside.
2. Cut the other vegetables as indicated above. The onions and peppers take about the same time to cook, so they can be combined and set aside. The asparagus takes less time to cook so keep it separate.
3. Broccoli can be cut in florets and substituted for the asparagus if you choose. Obviously other vegetables can also be substituted too if you''re feeling creative or you want to use what''s in the fridge.
4. Mix the soy sauce, sherry, wine, and corn starch. Start mixing just a little of the liquid with the corn starch first to avoid lumps, and then add more liquid, a little at a time at first. You can add another tablespoon of corn starch depending on how thick you want the sauce. Quite frankly I kinda guess on this.
5. Use a large fry pan or wok.
6. Heat oil and saute onions and peppers. Best if done a little on the hot side to sear vegies, but don't burn and don't make too soggy. Take out of pan and do asparagus, but not very long. Remove from pan and do same with the meat. Be careful about cooking it--just enough to brown a little on the outside,stiring; it will stay more tender if you only don't overcook it. At this stage everything can be set aside until you're getting close to serving.
7. When you are getting close to ready to serve, put the onions and peppers back in the pan on low to medium heat, stirring. Add the sauce mixture and it should thicken. When it's starting to boil and has thickened somewhat, add the asparagus and beef and stir util heated through. Check to make sure meat is cooked to desired degree (I like it at least a little red in the middle).
8. Serve over cooked rice or rice noodles. Sprinkle on top with cashews if desired.

Beef Daube Provencal - Cooking Light (Crock Pot)

Ingredients

• 2 teaspoons olive oil
• 12 garlic cloves. crushed
• 2 pounds boneless chuck roast, cubed
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup red wine
• 2 cups chopped carrot
• 1 1/2 cups chopped onion
• 1/2 cup low-sodium beef broth
• 1 Tablespoon tomato paste
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• dash of ground cloves
• 1 14 1/2 -oz. can diced tomatoes
• 1 bay leaf
• 3 cups cooked medium egg noodles (4 cups uncooked)

Instructions

1. Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan and place in a slow cooker. Add wine to pan; bring to a boil, scraping pan to loosen browned bits.
2. Add all ingredients except noodles to the crock pot; cover and cook on HIGH for 5 hours.
3. Cook noodles and serve beef mixture over the noodles.

Comforting Beef Stew...just Like Grandma Used to Make

Ingredients

• 2 lbs beef tip roast (cut into bite size cubes)
• 2 cups stewed tomatoes (16 oz.)
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 3 1/2 cups beef broth (Swansons or any beef broth will do, 32 oz)
• 3 medium russet potatoes (peeled & diced)
• 3 medium red potatoes (peeled & diced)
• 1 medium yellow onion (finely chopped)
• 2 medium onions (diced)
• 1 large carrot (finely chopped)
• 2 large carrots (thickly sliced)
• 1/4 cup celery (finely chopped)
• 3 celery (thickly sliced)
• 2 cups baby portabella mushrooms (cubed) (optional)
• 1/2 cup frozen green pea (optional)
• 3 teaspoons garlic (minced)
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 tablespoon kosher salt
• 1/2 teaspoon pepper
• 1 tablespoon fresh Italian parsley (finely chopped)

Instructions

1. Heat olive oil on medium low in Dutch oven or big soup pot.
2. Pour flour into plastic bag (1 gallon).
3. Place cubed meat inside & shake vigorously.
4. Swirl meat w/ wooden spoon to coat thoroughly.
5. Pour meat & finely chopped onion into Dutch oven.
6. Wait approximately 1.5 minutes then add 2 tsp of garlic,.
7. remaining flour, salt & pepper. Stir until browned.
8. (Be careful not to burn the garlic).
9. Add finely chopped carrots, finely chopped celery, diced onions & stir.
10. Add broth, potatoes, diced onions, remaining garlic, parsley, thyme, basil, then stir.
11. Bring to a boil, stir & reduce heat to low. Cover & simmer for 1.5 hours, stirrin frequently (approx. every 20-30 minutes.).
12. Add stewed tomatoes, sliced carrots & celery. Stir thoroughly & cook for 25 minutes.
13. Add mushrooms and peas (if applicable) and stir. Cook for 5 minutes.
14. Spoon soup into bowls & serve w/ toasted sourdough or french bread w/ butter.
15. Allow to cool slightly before eating. (Soup will be scalding hot.) Enjoy :0).

Sautéed Or Grilled, Tender Beef Heart Recipe

Ingredients

• • 1 Beef heart, say about 2 lbs.
• • A mess of salt.
• • 1 Tbs raw sugar, optional.
• • ¼ - 1/2 cup decent red wine, optional.
• • A pinch, or 3, of basil.
• • A good grind of black pepper.
• • 2 decent sized onions, sliced, optional but nice.

Instructions

1. 1.Clean & trim the beef heart. Get rid of all the fat, veins, membranes, and such.
2. 2.Slice the heart into strips about 1” (2.5cm) thick & 2” (5cm) wide.
3. 3.Find a plate large enough to hold the hart strips one layer thick and sprinkle salt on it.
4. 4.Lay the strips of heart on the plate and sprinkle, liberally, with more salt.
5. 5.Sprinkle the Tbs of raw sugar over the top. This is just a light dusting.
6. 6.Cover lightly and let set for an hour.
7. 7.When the heart is finished its salt soak rinse thoroughly.
8. 8.Let set a few minutes and rinse again.
9. 9.Place in a bowl with the red wine, if using, and marinate for at least 30 minutes, stirring often.
10. 10.I did this after work one evening so took the easy way and used a 10” (25cm) cast iron skillet. I also cut the strips into 1 ½ x 1 ½ inch chunks.
11. 11.Get the skillet pretty hot.
12. 12.Add a Tbs of olive oil and a bit of butter.
13. 13.While the heart is having its wine soak, chop the onions and sauté them in butter until about half cooked.
14. 14.Drain, pat dry and add the beef heart chunks to the onions.
15. 15.Saute, stirring frequently, until just cooked through.
16. 16.Do the fresh ground pepper thing.
17. 17.Serve & enjoy.
18. I know I sound like a snake oil salesman here but the way this heart turned out was just super. Note that I didn’t pound it to death, etc. It really was tender and had heaps of flavour.
19. I served this with a fresh green salad and some buttered pasta but next time I do this I’ll leave it in strips & do it on the outside grill, with baked potatoes.

Healthy Restaurant Style Beef with Broccoli

Ingredients

• 1 pound top sirloin ((sliced thin))
• 1/4 teaspoon baking soda
• 1 pound broccoli florets
• 3 tablespoons soy sauce ((divided))
• 1 teaspoon sesame oil
• 3 teaspoons corn starch ((divided))
• 2 tablespoons rice wine vinegar
• 1/4 cup oyster sauce
• 2 tablespoons brown sugar
• 2 tablespoons vegetable oil ((divided))
• 3 cloves garlic ((minced))
• 2 tablespoons ginger ((minced))
• Sesame seeds

Instructions

1. Slice the beef as thin as you can and add to a large bowl. Mix in the baking soda, a tablespoon of soy sauce, and a teaspoon of cornstarch, along with a splash of water. Let sit for 15 minutes.
2. In another bowl, whisk together remaining soy sauce, sesame oil, two teaspoons of cornstarch, rice wine vinegar, oyster sauce, and brown sugar.
3. Place a large sauté pan on high heat. Add in a tablespoon of oil and fry the beef (tossing continuously) for 3-4 minutes, until brown. Remove beef from pan and add in the rest of the oil and the broccoli, along with a cup of water. Cover and steam for 3-4 minutes.
4. Once broccoli is steamed, uncover and add in garlic and ginger. Cook for one minute, turn heat to low, then add beef and sauce into pan. Stir for 1-2 minutes, or until sauce is thickened. Take off heat and serve, garnished with sesame seeds.

Makeover Beef & Potato Soup

Ingredients

• 1.5 pounds lean ground beef
• 3/4 cup Onion chopped
• 1/2 cup All purpose flour
• 2 cans (14.5 oz each) chicken broth divided
• 5 medium potatos peeled and cubed
• 5 medium carrots chopped
• 3 ribs Celery chopped
• 3 teaspoons Dried basil
• 2 teaspoons dried parsley flakes
• 1 teaspoon Garlic powder
• 1/2 teaspoon Pepper
• 1 can condensed cheese soup
• 1.5 cups 2% Milk
• 1/2 cup Reduced fat sour cream

Instructions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes.
2. Transfer to a 5 qt slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-8 hours until vegetables are tender.
3. Stir in cheese soup and milk. Cover and cook until heated through about 30 minutes longer. Just before serving, stir in sour cream.

Old Fashioned Vegetable Beef Soup

Ingredients

• 1 lb. Petite shoulder tender steak, cubed, seasoned with salt and black pepper
• 2 Tbsp. Olive Oil
• 2 cups Onion, diced
• 1 Tbsp. Fresh garlic, minced
• 3 cups Green Cabbage, chopped
• 1 Yellow Bell Pepper, diced
• 1 cup Celery, sliced
• 1 cup Carrots, sliced
• 1 tsp. Dried Basil
• 1 tsp. Oregano
• 1 tsp. Thyme
• 4 cups Low-sodium beef broth
• 2 cups Russet potatoes, peeled and diced
• 1 can Diced Tomatoes in juice (14.5 oz.)
• 1 Tbsp. Worcestershire sauce
• 3 Tbsp. All-purpose Flour
• 2 Tbsp. Unsalted butter, softened
• 1 Tbsp. Tomato Paste
• 4 oz. Green Beans, trimmed, halved, and blanched
• Fresh Parsley, chopped

Instructions

1. SEAR steak on all sides in a Dutch oven or large pot over medium-high heat in two batches, using 1 Tbsp. oil per batch. Transfer steak to a plate.
2. ADD onions and garlic to the Dutch oven and sweat over medium heat until softened, 5 minutes. Stir in cabbage, bell pepper, celery, carrots, basil, oregano, and thyme; sweat, partially covered, until vegetables are softened, about 10 minutes.
3. STIR IN broth, potatoes, tomatoes, and Worcestershire. Bring soup to a boil, reduce heat, and simmer, partially covered, until potatoes are tender, 15 minutes.
4. COMBINE flour, butter, and tomato paste. Bring soup to a boil and add flour mixture; cook until soup thickens, 2 minutes. Stir in beans and season soup with salt and pepper. Garnish servings with parsley.
5. Nutritional info. per serving: 329 cal; 15g total fat (6g sat); 62mg chol; 347mg sodium; 28g carb; 5g fiber; 23g protein

Rindergulasch (German Beef Goulash)

Ingredients

• 1 lb onion, diced
• 3 cloves fresh garlic, peeled and finely chopped
• 1/4 lb thick bacon, finely chopped
• 2 1/8 lbs beef shoulder, cut into bite-sized chunks as for stew (trim any visable fat)
• 2 tablespoons bacon grease or 2 tablespoons lard
• 2 teaspoons sweet Hungarian paprika
• 3 tablespoons tomato paste
• 5 1/8 cups beef broth
• 1 lemon, zest of,finely grated
• 1 red bell pepper, cut into bite-sized chunks
• 1 green bell pepper, cut into bite-sized chunks
• 1 bunch fresh marjoram, stemmed and finely chopped
• salt, to taste
• black pepper, to taste
• fresh cooked egg noodles or spaetzle noodles, to serve over

Instructions

1. In a large stewpot, heat the butter (or bacon grease or lard) until melted.
2. Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet);remove each batch as it browns to a covered dish and set aside for now.
3. In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so.
4. Return the meat to the pan, and sprinkle with paprika.
5. Whisk in the tomato paste until blended,stirring the whole time.
6. Add just a little of the broth and bring to a boil,stirring.
7. Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest.
8. Reduce the heat to low, cover, and let stew about 80 minutes.
9. In the last 5 minutes of cooking time, add the diced peppers and the marjoram.
10. Test for flavor now- adding as much salt& pepper as you prefer.
11. TIP: If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner.
12. Serve ladled over bowls of hot, buttered egg noodles or spaetlze.

Steak and strawberry salad

Ingredients

• 1 tbsp. olive oil
• 2 x 200g (7oz) sirloin steaks
• 1/2 cucumber
• 150g (5oz) strawberries, halved
• 110 g salad leaves
• 3 tbsp. sour cream
• 1 tbsp. mayonnaise
• 1 tsp. white wine vinegar
• 1 1/2 tsp. caster sugar
• 1 tbsp. poppy seeds

Instructions

1. Heat the oil in a large frying pan over a high heat. Pat the steak dry with kitchen paper, season well and fry for 5-6min, turning once, for medium meat (cook for shorter or longer if you prefer). Lift steaks out and set aside.
2. Slice the cucumber in half lengthways, scoop out seeds and cut into rough slices. Put in a large serving bowl with the strawberries and salad leaves.
3. In a small jug or jar, mix the sour cream, mayonnaise, vinegar, sugar and poppy seeds. Season to taste.
4. Slice the steaks thinly, then add to the salad. Drizzle over dressing and toss to combine. Serve with toasted ciabatta, if you like.

Beef Stir-Fry

Ingredients

• 1 pound Boneless beef top sirloin thinly sliced
• 1 tablespoon Vegetable oil
• 1/4 teaspoon Sesame Oil
• 1/2 bag Frozen stir-fry veggie mix
• 1/2 cup Soy sauce
• 1/4 cup Vinegar
• 1/4 cup Orange juice
• 1/4 teaspoon Ginger
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 2 teaspoons Five spices powder
• 1/2 teaspoon Black pepper
• 1 tablespoon Water
• 1 tablespoon Corn starch

Instructions

1. Heat oils in a wok over high heat. Cook beef slices in hot oil about 1 minute on each side and set aside. Add frozen stir-fry veggie mix and cook until soft.
2. Meanwhile, stir together soy sauce, vinegar, OJ, ginger, garlic powder, onion powder, five spice powder, and black pepper. In a separate bowl, combine water and corn starch.
3. Add soy sauce mixture and beef to the wok. Bring to a boil and add the water and corn starch, making sure they are well mixed. Boil for another minute until sauce thickens. Serve with rice.

Steak Diane

Ingredients

• 1 c. no-salt beef stock
• 1 tbsp. Dijon mustard
• 1 tbsp. Worcestershire sauce
• 1 1/2 tsp. soy sauce
• 4 (4-5 -oz.) beef tenderloin steaks, about 1” thick
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. unsalted butter
• 4 cloves garlic, divided— 2 smashed and 2 minced
• 2 sprigs thyme
• 1 large shallot, minced (about 1/2 cup)
• 1 scallion, green and white separated, both minced
• 1/4 c. Cognac
• 1/2 c. heavy cream
• 1 tbsp. fresh parsley, finely chopped

Instructions

1. In a small saucepan over medium-high heat, bring the beef broth to a gentle boil and reduce until ½ cup remains, about 10 minutes. Meanwhile, combine the Dijon, soy sauce, and Worcestershire sauce in a small bowl, and whisk until combined.
2. Pat steaks dry with a paper towel, and season each steak with a pinch of salt and ¼ tsp coarse ground black pepper on each side, gently pressing the pepper into the steak to help it adhere. Heat a large stainless steel or cast iron skillet over medium-high heat. Add oil and butter, swirling to coat. (Be sure to keep an eye on the butter so that it doesn’t burn.) As soon as the butter stops sputtering and there’s a slight wisp of smoke, add the steaks to the pan and cook on one side for about 2 minutes. Turn the steaks, lower heat to medium, add the smashed garlic and thyme sprigs to the pan, and continue to cook an additional 2 minutes, basting continuously. Transfer steaks to a plate and set aside.
3. Remove all but 1 tablespoon of oil from the pan, and return to medium heat. Cook the shallots and the minced whites of the scallions for 1 minute, with a small pinch of salt. Add garlic and cook for 1 minute more. Increase the heat to medium-high, and deglaze the pan with Cognac, using a spoon or spatula to scrape up the browned bits on the bottom of the pan. Simmer until the Cognac has almost completely evaporated, about 30 seconds.
4. Add reduced broth and Dijon sauce mixture, and simmer for 1 minute to thicken slightly. Whisk in the cream and simmer for an additional 2 minutes. Whisk in the accumulated juices from the steak, and reduce heat to medium-low. Return steaks to pan to heat through a bit more, spooning the cream sauce over the top over each steaks for about 2-3 minutes (or until the center of steaks reach 125 degrees for medium rare, and the cream sauce has thickened slightly).
5. Garnish with parsley and scallion greens. Serve with fluffy mashed potatoes.

Deep Fried Beef Steak Recipe

Ingredients

• 1 lb. flank steak, thinly sliced
• 1 tsp minced ginger root
• ¼ cup soy sauce
• 2 egg whites
• 2 tbsps cornstarch
• Oil for deep frying
• 4-6 scallions, shredded

Instructions

1. Beat the steak slices until very thin. Mix the ginger and soy sauce in a bowl, add the meat and leave to marinate for 30 minutes, turning occasionally.
2. Lightly beat the egg whites then beat in the cornstarch to make a smooth batter.
3. Heat the oil to 180°C/350°F. Dip the beef slices into the batter, then deep-fry a few slices at a time until golden brown Drain on absorbent kitchen paper. Transfer to a plate and garnish with the shredded scallions.
4. Serve hot with a selection of dips, such as soy sauce with grated garlic, hoisin sauce and tomato ketchup (sauce).

Chargrilled lamb leg steak with warm potato and red pepper salad

Ingredients

• 2 lamb leg steaks
• olive oil
• flaky sea salt
• freshly ground black pepper
• 300g of new potatoes, washed and cut into bite-sized pieces
• 2 roasted red peppers, (from a jar or tin is fine)
• 1 tsp olive oil
• 1 tsp plain yoghurt
• 1 tsp mayonnaise
• 1/2 lemon, zest only
• flaky sea salt
• freshly ground black pepper
• 20g of flat-leaf parsley, leaves only
• 10g of oregano, leaves only
• 1 garlic clove, smashed and covered in boiling water for 5 minutes
• 1 shallot, finely diced
• 30ml of red wine vinegar
• 1/2 tsp chilli flakes
• 50ml of olive oil
• flaky sea salt
• freshly ground black pepper

Instructions

1. To begin, place the potatoes in a saucepan and cover with water, add 2 tsp of salt and bring to the boil. Reduce the heat to a simmer and cook until the potatoes are just tender
2. While the potatoes are cooking, deseed and dice the peppers into 1–2 cm pieces
3. Once the potatoes are cooked, drain and allow to cool for a few minutes. Stir in the peppers, then the remaining ingredients. Season to taste
4. For the chimichurri, place all the ingredients except the seasoning in a small blender and blitz to a rough paste, adding a little more oil if necessary to give a thick sauce consistency. Season to taste
5. Heat a chargrill pan or barbecue over a medium heat. Rub the lamb steaks with a little oil, season generously with salt and fresh black pepper on one side only and place seasoned-side down in the pan. Cook for 3 minutes, season the second side and turn, cooking for a further 3 minutes
6. Remove the steaks and allow to rest in a warm place for a few minutes before serving with the warm salad and chimichurri sauce

Fannie Farmers All-american Beef Stew Recipe

Ingredients

• 1/3 cup flour
• 1 tsp salt
• 1/2 tsp pepper
• 2 lbs stewing beef
• Cooking oil
• 1 tbs lemon juice
• 1 tbs Worcestershire sauce
• 1 large onion, sliced
• 2 bay leaves
• 1/4 tsp allspice
• 12 small carrots, trimmed and scraped
• 12 small white onions, trimmed (optional)
• 8 small or 4 medium new potatoes. If medium sized, quarter. Otherwise, leave whole
• Additional veggies, such as mushrooms, green beans or zucchini

Instructions

1. Mix the flour, salt and pepper and roll beef cubes until coated.
2. Heat oil in a large skillet or Dutch oven. When the oil is hot, add beef in small batches. Brown and remove. Add next batch. Don't overcrowd the skillet.
3. When the last of the beef is a rich, brown color, return to pan and add four cups boiling water. Be careful of splatters. Stir to combine.
4. Add lemon juice, Worcestershire sauce, bay leaves and allspice. Lower heat, cover and simmer for 1 1/2 to 2 hours.
5. Add carrots and other vegetables and cook an additional 20 - 25 minutes, until tender.

Spicy Flank Steak

Ingredients

• 1 (16 ounce) can cut-up whole Italian-style tomatoes
• 1/2 cup wine vinegar
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped green sweet pepper
• 3 tablespoons brown sugar
• 2 seeded and chopped jalapeno peppers
• 6 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1 1/4-1 1/2 lbs beef flank steak or 1 1/4-1 1/2 lbs sirloin steaks, cut about 1 inch thick

Instructions

1. For Sauce: In medium saucepan, combine tomatoes, vinegar, onion, celery green pepper, brown sugar, jalapeno pepper, garlic, cinnamon, ¼ tsp salt, ginger and red pepper.
2. Bring to a boil, reduce heat.
3. Simmer, uncovered, about 20 minutes or until desired consistency, stirring occasionally.
4. Meanwhile, combine chili powder, cumin and ¼ tsp salt.
5. Rub onto both sides of steak.
6. Grill steak on the grill rack of an uncovered grill directly over medium coals for 14-16 minutes or to desired doneness.
7. Remove from grill, Let stand for 5 minutes.
8. To serve, thinly slice meat across the grain.
9. Serve with Sauce.

Cold Beef With Salad

Ingredients

• 1 1/4 lbs beef tenderloin
• 1 bay leaf
• 1 tablespoon olive oil
• 1 tablespoon mustard
• 1 tablespoon lemon juice
• 1 garlic clove, finely chopped
• 6 black peppercorns
• 3 tablespoons vegetable oil
• 1 lb baby potatoes
• 3 tablespoons vinaigrette dressing
• 2/3 cup unflavored gelatin, dissolved
• 3 slices green peppers, cut into attractive shapes
• 4 small avocados, peeled and sliced
• 12 ripe olives

Instructions

1. Place the beef in a shallow dish. Mix the bay leaf, olive oil, mustard, lemon juice, garlic and peppercorns together and pour ove the beef. Cover and refrigerate for 8 hours. Baste 2-3 times while chilling.
2. Heat the vegetable oil in a roasting pan in a preheated oven at 400 degrees F for 3-4 minutes. Remove the meat from the marinade, place on a rack in the roasting pan, baste with the hot oil, and cook for 30-45 minutes, until done as desired. Leave to cool.
3. Meanwhile, boil the potatoes until tender, cut in half and toss with 2 T dressing. Leave to cool.
4. Slice the beef and arrange in overlapping slices round a flat serving plate. Brush with cool gelatin, leave to set. Decorate with pepper diamonds, brush with gelatin and leave to set.
5. Mix the avocado, remaining dressing, potatoes and olives together. Arrange on a serving plate, garnish with mint sprigs, and serve with beef.

Beef Stock Recipe

Ingredients

• 6 lb. of beef soup bones
• 1 large onion
• 3 large carrots
• 2 stalks of celery, including some leaves
• 1 large tomato
• 1/2 c. of chopped parsnip
• 1/2 c. of cubed potatoes
• 8 whole black peppercorns
• 1/2 c. of water
• 4 sprigs of fresh parsley
• 1 bay leaf
• 1 tsp of salt
• 2 tsp. of dried thyme
• 2 cloves of garlic
• 12 c. of water

Instructions

1. First you want to preheat the oven to 450 degrees.
2. Now you need to scrub your celery and carrots before cutting into 1 in.
3. Now take a shallow roasting pan, and add soup bones, onion, and the carrots.
4. Bake this approx. 30 min, turn veggies occasionally.
5. Next you should drain off fat.
6. Now take the cooked bones, onion, and the carrots and put them in a large pot.
7. Add 1/2 c. of water to tthe roasting pan and pour this into the pot.
8. Now to the pot add celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and the garlic.
9. Now add also the 12 c. of water.
10. For a clearer soup, combine 1/2 c. of cold water, 1 egg white, and 1 crushed egg shell(put this in a cheesecloth)
11. Add this to the soup bringing to a boil for about 5 min.
12. Take out cheesecloth and use broth!

Beef Ragù Recipe by Tasty

Ingredients

• 1 lb ribbon pasta, or large tube pasta
• 4 tablespoons olive oil
• 1 lb beef chuck roast, or any stew meat, diced
• 1 lb oxtail, or beef shank
• 1 onion, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• ½ cup red wine, we used zinfandel, malbec or cabernet sauvignon would be great too!
• 32 fl oz beef stock
• 28 oz diced tomato
• 3 sprigs fresh thyme
• 3 sprigs fresh oregano
• 3 sprigs fresh rosemary
• 2 bay leaves
• fresh parsley, to garnish

Instructions

1. Season the meat on all sides with salt and pepper.
2. Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
3. Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
4. Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
5. Pour in the wine and let it boil off and reduce until barely any remains in the pan.
6. Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
7. Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
8. Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
9. Remove the herb bundle and beef shank.
10. Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
11. Skim off any extra fat from the top of the ragu.
12. Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
13. Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
14. Add a handful of cheese and stir to melt into the sauce.
15. Garnish with more cheese and fresh parsley before serving.
16. Enjoy!

Spinach Stuffed Flank Steak Recipe

Ingredients

• 2 lb. beef flank steak
• 1 beaten egg
• 10 oz. package frozen chopped spinach, cooked and drained
• 1/2 cup shredded sharp Cheddar cheese (2 ounces)
• 1/2 teas. ground sage
• 1/4 teas. salt
• pepper to taste
• 3/4 cup soft bread crumbs
• 2 Tbsp. olive oil
• 8 ounce can tomato sauce
• 1/2 cup dry red wine
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 Tbsp. flour

Instructions

1. Preheat oven to 350 degrees F.
2. Pound flank steak with a meat mallet to 1/4" thick.
3. Combine egg, spinach, cheese, sage, salt and pepper. Stir in bread crumbs.Spread filling over steak to within 1" from the sides. Starting with the narrow side, roll up steak like a jelly roll and tie with string at 1" intervals.
4. In a large skillet, add olive oil and brown steak roll over medium high heat until brown on all sides. Transfer to a 10"x6" baking dish. Combine tomato sauce, wine, onion and garlic and pour over meat. Cover with foil and bake for 1-1/2 hours.
5. Remove from oven and transfer meat to serving platter, tent with foil to keep warm.
6. Pour pan juices into measuring cup and add water to make 1-3/4 cups of liquid. Pour into saucepan. Comgine 1/4 cup cold water and flour, whisk to remove any lumps and pour into pan juices. Cook and stir over medium heat till thickened.
7. To serve, remove string from meat roll and slice in 1" thick slices. Serve with sauce.

Grass-Fed Beef Tenderloin Steaks with Sautéed Mushrooms

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 shallots, peeled and quartered
• 2 teaspoons chopped fresh thyme
• ⅛ teaspoon salt
• ⅛ teaspoon crushed red pepper
• 3 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
• 2 garlic cloves, minced
• ¼ cup Madeira wine or dry sherry
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons chopped fresh parsley
• Cooking spray
• 4 (4-ounce) grass-fed beef tenderloin steaks, trimmed (about 1 inch thick)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until lightly browned. Add thyme, 1/8 teaspoon salt, crushed red pepper, and mushrooms; sauté 6 minutes or until lightly browned. Add garlic; sauté 2 minutes. Stir in wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Stir in parsley; cover and set aside.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steaks with 1/2 teaspoon salt and black pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Serve with mushroom mixture.
3. Wine note: To contrast the leanness of grass-fed beef, serve it with a full-bodied, soft red. Many varietals would work, but cabernet sauvignon's structure and depth have a special affinity with beef. Try the Geyser Peak Cabernet Sauvignon 2005 from the Alexander Valley of California. It's a steal at $ —Karen MacNeil

Beef Satay

Ingredients

• 1 tablespoon cracked black peppercorns
• kosher salt
• 1/4 cup red wine
• 6 tablespoons dijon mustard
• 2 tablespoons Soy sauce
• 3/4 teaspoon chopped fresh thyme OR 1/4 tsp. dried thyme leaves
• 2 tablespoons minced garlic
• 1/2 cup plus 2 tbls. Canola Oil
• 1 pound hanger steak trimmed and sliced into 1/4 strips
• 20 bamboo skewers soaked in water for 30 minutes
• Ground black pepper

Instructions

1. stir peppercorns in a small skillet over medium-high heat 2-4 minutes until fragrant and smoking. Transfer to a large glass bowl. add 1 teaspoon last and next 5 ingredients. whisk oil gradually into mixture until smooth.
2. toss beef in oil mixture to coat. cover and chill 4 hours.
3. thread beef strips onto skewers leaving 1-2 inches open at top. season with salt and pepper.
4. preheat grill to medium-high. cook beef to medium doneness about 2-3 minutes per side.

Slow-Cooker Easy Slow-Cooker Pot-Roasted Steak

Ingredients

• 1 1/2 lb boneless beef top round steak (1 inch thick)
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 1 cup julienne cut (2x1/8x1/8 inch) carrots
• 1 jar (4.5 oz) sliced mushrooms, undrained
• 1 can (10 3/4 oz) condensed cream of mushroom soup
• 2 tablespoons dry onion soup mix (from 1-oz package)

Instructions

1. Spray 3- to 3 1/2-quart slow cooker with cooking spray. Sprinkle beef with paprika and pepper; cut into 4 serving pieces. Place in slow cooker.
2. In medium bowl, mix carrots, mushrooms, soup and soup mix; pour over beef.
3. Cover; cook on Low heat setting 5 to 6 hours.
4. Serve steak topped with gravy and vegetables.

20-Minute Beef And Broccoli Noodle Stir-Fry Recipe by Tasty

Ingredients

• 3 oz instant ramen, 3 packages
• 8 cups water, boiling hot
• 1 clove garlic, minced
• 1 teaspoon cornstarch
• 2 tablespoons sesame oil
• 1 lime, juiced
• ¼ cup soy sauce, plus 1 tablespoon
• 2 cups broccoli floret
• 1 tablespoon olive oil, divided
• ¾ lb flank steak, thinly sliced
• ½ medium yellow onion, thinly sliced
• 2 tablespoons green onion, sliced
• 2 tablespoons fresh cilantro, chopped
• 1 ½ teaspoons sesame seeds, toasted

Instructions

1. Place the ramen noodles in a large bowl (discard the seasoning packets or save for another use) and pour the boiling water over them. Let sit for 6 minutes, stirring every now and then to break up the noodle blocks. Drain and rinse under cold water. Set aside.
2. In a small bowl, combine the garlic, cornstarch, sesame oil, lime juice, and soy sauce. Stir well, then set aside.
3. Place the broccoli in a large, microwave-safe bowl and microwave for 1½ minutes, until soft. Set aside.
4. Heat 1 teaspoon of olive oil in a large, nonstick pan over high heat. Add the steak to the pan and toss with 2 tablespoons of the reserved sauce. Cook until browned, about 2 minutes. Remove from the pan and set aside.
5. Heat another teaspoon of olive oil in the pan, then add the onion. Cook, stirring often, until browned, about 4 minutes.
6. Add the broccoli and cook until lightly browned, about 2 minutes. Remove from the pan and set aside.
7. Add the remaining teaspoon of olive oil to the pan, then add the noodles and the remaining sauce. Cook, stirring constantly, until the noodles soak up the sauce. Return the cooked vegetables and steak to the pan and stir to distribute.
8. Transfer the noodles to a serving dish and garnish with green onions, cilantro, and sesame seeds, if using.
9. Enjoy!

Beef Filets With Cognac-Mushroom & Onion Sauce

Ingredients

• 2 (6 -8 ounce) beef tenderloin steaks or 2 (6 -8 ounce) filet of beef
• 1/2 teaspoon salt or 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground coarse black pepper
• 2 tablespoons canola oil
• 2 tablespoons butter or 2 tablespoons margarine
• 1 small yellow onion, sliced and separated into rings
• 1 small red onion, sliced and separated into rings
• 1 bunch green onion, chopped
• 6 shallots, chopped
• 8 ounces button mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 cup red wine or 1/2 cup low sodium beef broth
• 1/4 cup low sodium beef broth
• salt, to taste
• fresh ground black pepper, to taste
• chopped fresh parsley, garnish (optional)

Instructions

1. Sprinkle beef evenly with 1/2 teaspoon salt or 1/4 teaspoon kosher salt and 1/2 teaspoon pepper.
2. Brown filets in 1 tablespoon hot oil in an ovenproof or cast-iron skillet over medium-high heat 3 minutes on each side.
3. Remove filets, reserving drippings in skillet.
4. Melt 2 teablespoons butter in drippings over medium-high heat.
5. Add yellow and red onion rings, and saute 5 minutes.
6. Add green onions, shallots, mushrooms and garlic.(If more oil is needed add remaining tablespoon), saute 15 minutes or until lightly browned.
7. Stir in cognac and broth; cook over medium-high heat, stirring constantly, until liquid evaporates(about 5 minutes).
8. Place filets on top of onion mixture in skillet.
9. Cover with aluminum foil.
10. Bake at 400F for 15-20 minutes or until thermometer inserted in thickest portion of meat register 135F(medium rare).
11. Remove filets from skillet, reserving onion mixture in skillet, cover filets loosely, and let stand at room temperature 10 minute.
12. Cook onion mixture over medium heat, stirring constantly; 5 min or until liquid evaporates.
13. Add salt and pepper to taste, if needed.
14. Serve with filets.

Beef Stew

Ingredients

• 1.2 kg / 2.4lb chuck beef (, cut into 3.5 cm / 1.5" cubes (Note 1))
• 1 tsp each salt and pepper
• 3 tbsp olive oil (, divided)
• 1 large onion (, halved then cut into 1 cm / 2/5" slices)
• 4 garlic cloves (, minced)
• 3 carrots (, cut into 2.5cm / 1" pieces on the diagonal)
• 2 celery stalks (, cut into 2.5 cm / 1" pieces)
• 1/3 cup / 50g flour
• 3 cups / 750ml beef broth / stock (, salt reduced)
• 2 cups / 500 ml red wine (, bold and dry (Cab Sauv, Burgundy, Merlot) (Note 2))
• 2 tsp Worcestershire Sauce
• 2 tbsp tomato paste
• 2 bay leaves (, fresh or dried)
• 4 sprigs thyme
• 400 g / 14 oz baby potatoes (, halved)
• More salt and pepper (, to taste.)

Instructions

1. Sprinkle beef with salt and pepper.
2. Heat 1 1/2 tbsp oil in a large, heavy based casserole pot over high heat until just starting to smoke.
3. Add 1/3 of the beef and brown aggressively all over - about 4 minutes. Remove to bowl, repeat with remaining beef, adding more oil if required.
4. Turn down heat to medium high. Add 1 tbsp oil if required. Add onion and garlic, cook for 2 minutes until onion is softened slightly and golden on the edge.
5. Add carrot and celery, stir for 1 minute to coat in flavours.
6. Sprinkle flour evenly across surface, then stir to coat.
7. Add broth, red wine, tomato paste and Worcestershire sauce. Stir to dissolve tomato paste and flour into liquid.
8. Add cooked beef (including any juices), thyme, bay leaf and potato. Stir. Water level should almost fully cover everything (see video), if not, add a touch of water.
9. Bring to simmer, then adjust heat to low / medium low so it's simmering gently. (Note 3 for other cooking methods)
10. Cover and cook for 1 hour 45 minutes or until beef is pretty tender (check with 2 forks at 1.5 hrs).
11. Remove lid and simmer for further 30 minutes or until sauce reduces slightly. It should be like a thin gravy (see video) and beef should now be very tender.
12. Season to taste with salt and pepper.
13. Serve over creamy mashed potato with a sprig of fresh thyme for decoration or a sprinkle of parsley (Note 4).

Nigerian Beef Stew Recipe by Tasty

Ingredients

• 5 plum tomatoes, chopped, divided
• 2 red bell peppers, chopped
• ½ red onion, chopped
• ½ red onion, sliced
• 2 habanero peppers, chopped
• 6 cloves garlic
• 12 oz tomato paste
• 1 tablespoon salt, plus 1 teaspoon salt, divided
• 1 ½ teaspoons black pepper, divided
• ½ cup water
• 1 cup vegetable oil
• 1 ½ lb flank steak, cut into strips
• 1 teaspoon fresh rosemary
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 2 cubes beef bouillon
• 1 bay leaf
• white rice, cooked, for serving
• fried plantain, for serving
• scallion, for serving
• fresh parsley, for serving

Instructions

1. In a food processor or blender, combine 4 chopped plum tomatoes, red bell peppers, chopped red onion, habanero peppers, garlic cloves, tomato paste, 1 tablespoon salt, 1 teaspoon pepper, and water. Puree until smooth.
2. Heat vegetable oil in a large pot over medium-high heat.
3. Add the remaining tomato, sliced onion, remaining salt, and remaining pepper. Sauté until fragrant.
4. Add steak, rosemary, paprika, curry powder, and bullion cubes. Cook until the steak is golden brown and cooked through, about 10 minutes.
5. Add the blended tomato and pepper mixture and the bay leaf.
6. Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.
7. Fish out the bay leaf.
8. Remove stew from heat and let sit 10 minutes.
9. Serve with white rice and fried plantains. Garnish with scallions and parsley, if desired.
10. Enjoy!

Dutch Oven Beef

Ingredients

• 1/4 cup oil
• 2 1/2-3 lbs boneless beef roast, cut into about 1-1/2 inch cubes (I use sirloin)
• 3 stalks celery, chopped
• 1 large onion, coarsley chopped
• 1 -2 tablespoon chopped fresh garlic (or to taste)
• 2 finely chopped jalapeno peppers (optional)
• 1/4 cup tomato paste
• 2 (10 ounce) cans beef consomme, undiluted (can use regular beef broth instead of consomme, but the consomme is better)
• 2 cups water
• 1 (28 ounce) can diced tomatoes with juice
• 2 tablespoons Worcestershire sauce
• seasoning salt
• pepper
• 1 bay leaf
• 2 lbs potatoes, peeled and cut into about 1-1/2-inch cubes
• 1 lb carrot, cut into 2-inch chunks
• 1/4 cup flour
• 1/4 cup water
• 2 tablespoons browning sauce (I use Kitchen Bouquet for this)
• 1 (10 ounce) package frozen peas, thawed
• 2 cups frozen pearl onions (or to taste)
• hot cooked pasta
• grated parmesan cheese (optional)

Instructions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef on all sides for about 10 minutes and transfer to a plate.
3. To the drippings in the Dutch oven, add in celery, onions, jalapenos (if using) and garlic; saute the veggies for about 6 minutes.
4. Add in the tomato paste and stir for 1 minute.
5. Return the beef to the pot (with the drippings on the plate).
6. Add in consomme, water, canned tomatoes with juice, salt, pepper and bay leaf; mix and bring to a boil.
7. Reduce heat to medium-low; cover and simmer until meat is tender about 1 hour).
8. Add in potatoes and carrots to the pot; cook for another 30 minutes, or until the veggies are tender.
9. Whisk together the flour, 1/4 cup water and browning sauce (I use Kitchen Bouquet for this) until well blended and smooth.
10. Stir in flour mixture into the simmering mixture and stir.
11. Add in the peas and pearl onions; cook until heated through and slightly thickened.
12. Remove the bay leaf and discard.
13. Serve immediately over hot cooked noodled.
14. Delicious!

Chicken Fried Steak with Black Pepper Gravy-Slow Cooker

Ingredients

• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1/4 teaspoon dried basil leaves crumbled
• 1/4 teaspoon dried thyme leaves crumbled
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• Salt and pepper to taste
• 1 1/2 pounds boneless beef round steak -- 3/4 inch thick
• 2 tablespoons vegetable or canola oil
• 1 1/2 cups canned beef broth
• Black Pepper Gravy:
• 5 tablespoons all-purpose flour
• 3 1/2 cups whole milk
• 1/2 teaspoon ground black pepper
• Salt optional

Instructions

1. In a small bowl, combine the 1/2 cup flour, paprika, basil, thyme, garlic powder, onion powder, salt, and pepper. Cut steak into 6 serving pieces. Dredge steak pieces with seasoned flour, pressing as much flour as possible into the steak pieces. Reserve any leftover seasoned flour.
2. In a large skillet, heat oil over medium-high heat. Add steak pieces and brown, about 5 minutes per side. Transfer browned steak to a 3 1/2-quart or larger slow cooker; pour in broth. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours. If cooking on HIGH, stir once during last half hour of cooking. Transfer steak to a heated serving platter. Keep warm.
3. To make Black Pepper Gravy: Transfer pan juices to a large skillet. Over medium heat on top of the stove, whisk in the 5 tablespoons flour plus any reserved seasoned flour. Cook until golden brown, whisking continuously. Gradually stir in milk and continue to cook, whisking constantly, until thickened. Stir in pepper and season with salt to taste. Pour gravy into a gravy boat to serve with the steaks.

Slow cooked Irish Beef stew

Ingredients

• 2 sticks Celery
• 1 Onion
• 4 cloves Garlic
• 2 Carrot
• 1 tin chopped tomato
• 20 gram herb and mushroom seasoning
• 20 grams stock powder
• 4 Potato
• 10 gram mixed herbs
• 500 gram diced beef
• 40 gram red wine jus
• 1 jar Mustard

Instructions

1. Thinly slice celery and onion. Chop garlic. Roughly chop carrot.
2. In a medium bowl combine diced beef, 2tbs plain flour, and pinch salt and pepper.
3. On saute mode in slow cooker cook celery and onion with a drizzle olive oil for 5 minutes. Transfer to a bowl. Brown beef with a drizzle olive oil for 4 minutes, transfer to a plate.
4. Return celery and onion to the pot, and garlic and herb seasoning and cook for 1 minute.
5. Add carrot, tin tomato, stock powder, red wine jus, 1 tsp brown sugar, 1 cup water, and the beef. Slow cook for at least 4 hours.
6. Make mash potatoes with milk and butter, add some mustard for taste.
7. Sprinkle herbs over when serving.

Balsamic Hanger Steak with Greens and Parmesan

Ingredients

• 1 ¼ pounds hanger steak, trimmed and central membrane removed
• 9 tablespoons extra-virgin olive oil, divided
• 6 tablespoons balsamic vinegar
• ¼ cup red wine
• ½ teaspoon freshly ground black pepper, divided
• 8 garlic cloves, peeled and crushed
• Cooking spray
• ¾ teaspoon kosher salt, divided
• 2 ½ cups baby arugula
• 2 ½ cups watercress
• 2 teaspoons fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 ½ ounces Parmesan cheese, shaved (about 1/3 cup)
• 4 lemon wedges

Instructions

1. Cut steak lengthwise into 2 pieces. Combine 7 table­spoons olive oil, vinegar, wine, 1/4 teaspoon black pepper, and garlic cloves in a medium bowl, stirring with a whisk. Pour oil mixture into a large zip-top plastic bag. Add steaks to bag; press air out, and tightly seal bag. Turn 3 to 4 times to coat steaks with vinegar mixture, firmly rubbing vinegar mixture into surface of steaks. Refrigerate 4 hours, turning bag 1 to 2 times while marinating.
2. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Remove steaks from bag, and discard marinade. Sprinkle steaks evenly with 1/2 teaspoon salt. Add steaks to pan, and cook 3 1/2 minutes on each side or until desired degree of doneness. Remove from heat. Transfer steaks to a cutting board; let stand for 5 minutes.
3. While the steaks rest, combine arugula and watercress in a medium bowl. Drizzle with 1 tablespoon olive oil and lemon juice; toss to coat. Divide dressed greens evenly among 4 plates.
4. Slice steak diagonally across the grain into thin strips; sprinkle evenly with remaining 1 tablespoon oil and remaining 1/4 teaspoon salt. Arrange steak strips evenly over arugula mixture on plates. Sprinkle steak evenly with parsley, chives, and shaved Parmesan. Serve with lemon wedges.

Slow-Cooker Red Wine Beef Stew

Ingredients

• 3 lb. beef chuck, cut into 2" pieces
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. butter
• 1 2/3 c. dry red wine
• 1 tbsp. tomato paste
• 2 Yukon Gold potatoes, cut into 1" cubes
• 3 carrots, chopped into 1" pieces
• 3 celery stalks, chopped into 1" pieces
• 2 onions, chopped into quarters
• 1 c. chopped sun-dried tomatoes
• 4 cloves garlic, minced
• 1 large rosemary sprig
• 2 c. low-sodium beef broth
• 1 (28-oz.) can crushed tomatoes
• Freshly chopped parsley, for garnish

Instructions

1. In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and pepper.
2. In a large skillet over medium-high heat, heat oil. Sear meat on all sides until golden brown with a crust, working in batches if necessary, about 10 minutes. Transfer meat to slow cooker.
3. Add butter and scrape pan with a wooden spoon to loosen all browned meat bits. Stir in red wine and tomato paste; simmer for 1 minute, then transfer to slow cooker.
4. Add potatoes, carrots, celery, onions, sun-dried tomatoes, garlic, rosemary, beef broth, and crushed tomatoes to slow cooker. Season with salt and cook on high until meat is tender, 4 to 5 hours.
5. Remove stalk of rosemary. Garnish with parsley before serving.

Filet Of Beef Prince - I Mean Fat Albert Recipe

Ingredients

• 2 8 oz. tenderloin steaks cut 1 ½ inches thick
• Pancetta thinly sliced but as wide as the steak is tall
• --- The Fat---
• 4 oz. of goose foie gras
• 3 oz. of heavily seasoned but not spicey sausage
• 3 large shallots
• 3 cloves of garlic
• 1/3 cup of heavy cream
• 2 oz. of fine cognac
• 1 cup of very course bread crumbs
• 3 tbls. of butter
• Fresh parsley and chives finely chopped
• Salt, white pepper
• ---SAUCE---
• 3 plumb tomatoes
• 6 cloves of garlic
• 1 medium carrot
• 3 stalks of celery
• 1 medium white onion
• 3 tbls. of butter
• 1 ½ cups of Medeira
• 8 oz. of mixed wild mushrooms
• 3 ½ cups of veal stock
• 1 ½ cups of demi-glaze
• 3 more large shallots
• 1 oz. of fresh thyme.

Instructions

1. Season the steaks with salt and pepper and only sear them on both sides – Set them aside. If you are one of those who doesn’t eat med-rare meat I suggest you change your ways, but for now simply cook the steaks longer before setting them aside.
2. FOR THE FARCE: Dice the foie gras and the sausage small. Finely mince the shallots and the garlic.
3. Sauté the foie gras and sausage for a few minutes then add the butter and shallots – Cook further until medium brown and the catapult in the garlic. Cook further only a minute and then dump it into a bowl. Let it cool a bit. Separate out the fats and save them.
4. Add the bread crumbs, cream and the cognac along with the herbs and use your hand to work it together, to form a cohering paste but still maintaining some texture.
5. Use this mixture to make a perimeter around the sides of each steak and then use the pancetta to wrap around that.
6. SAUCE: I serve this with a Sauce Chasseur which fits well. Cut the tomatoes into quarters the long way, oil them and roast them along with the garlic.
7. Chop the carrot celery and onion roughly. Sauté them in a large sauce pan in the butter until the onion starts to brown. Add the wine and cook until it has halfway reduced.
8. Add the stock, roasted tomatoes and garlic, demi-glaze and the thyme – Slowly reduce it by half and strain it.
9. Have the shallots chopped and the mushrooms attractively styled and brown them in another sauce pan using the fat from the foie gras and sausage. Pour in the stained sauce, thicken slightly if needed and reduce a little more.
10. TO PREPARE: Right before serving put the steaks into a fierce oven 450 and cook 7-10 minutes the result should be medium rare.
11. TO SERVE: Serve the steaks topped with the sauce and some BRUSSELS SPROUTS PRINCE ALBERT on the side.

Greek Beefy Lasagna Recipe

Ingredients

• 1 teaspoon vegetable oil
• 2 garlic cloves minced
• 1 white onion chopped
• 2 carrots finely diced
• 1 zucchini finely chopped
• 3/4 pound lean ground beef
• 1-1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons tomato paste
• 19 ounces canned tomatoes
• 1/4 cup fresh parsley chopped
• 3 tablespoons butter
• 1/4 cup all purpose flour
• 3 cups milk
• 1 egg
• 1 cup cottage cheese
• 1 cup mozzarella cheese shredded
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 3 cups pasta shells
• 1/4 cup parmesan freshly grated

Instructions

1. In large nonstick skillet heat oil over medium heat.
2. Cook garlic, onion, carrots and zucchini stirring 5 minutes or until softened.
3. Add beef, basil, oregano, cinnamon, salt, pepper and thyme.
4. Cook stirring to break up beef for about 3 minutes.
5. Pour in tomato paste and tomatoes mashing tomatoes with fork then bring to a boil.
6. Reduce heat then simmer 20 minutes then stir in parsley and set aside.
7. In heavy saucepan melt butter over medium heat then stir in flour.
8. Cook stirring constantly for 2 minutes then gradually whisk in milk and bring to boil.
9. Reduce heat to medium low and cook until thickened.
10. In large bowl whisk eggs then whisk in about 1/2 cup of the hot milk sauce.
11. Return mixture to saucepan then cook stirring for 2 minutes.
12. Remove from heat then blend in cottage cheese, mozzarella, salt, pepper and nutmeg.
13. Meanwhile in large pot of boiling salted water cook pasta for 8 minutes.
14. Drain and return to pot then add cheese sauce and toss well.
15. Spread half of the pasta mixture into greased rectangular baking dish.
16. Spread meat mixture over top then spread remaining pasta mixture evenly over meat.
17. Sprinkle with parmesan then bake at 375 for 1 hour.
18. Let stand 10 minutes before serving.

Warm Beef and Herb Salad

Ingredients

• 6 c Mixed greens torn
• 1 lb Flank steak
• 1/2 ts Salt
• 1 md Onion cut into thin Wedges
• 1/2 c Red wine vinegar
• 2 ts Basil, dried crushed
• 1 md Red bell pepper Cut into strips
• 1 ts Sugar
• 1 tb olive oil
• 2 cloves Garlic crushed

Instructions

1. Preparation time: 25 minutes Cut beef steak lengthwise into 3 1/8" thick strips, slicing across the grain. Combine vinegar, garlic, basil, sugar, and salt; reserve. Place salad greens in serving bowl. Heat oil in large nonstick skillet over medium-high heat. Stir-fry beef strips (1/2 at a time), 1 to 2 minutes. Remove with slotted spoon and keep warm. Add onion and bell pepper to the sillet, stir-fry 2 to 3 minutes or until tender-crisp. Return beef to skillet with reserved dressing; heat through. Spoon beef mixture and hot dressing over salad greens. Toss and serve immediately. Season with pepper if desired. Serving suggestion: Warm dinner rolls Source: Beef Industry Council Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

One-Pot Swiss Steak With Mushrooms

Ingredients

• 2 tablespoons oil
• 2 tablespoons butter
• 1 1/2-2 lbs sirloin tip steaks (3-4)
• 2 medium onions, chopped
• 2 stalks celery, diced
• 1 large green bell pepper, seeded and chopped
• 1 -2 teaspoon dried chili pepper flakes (optional) or 1 jalapeno pepper, seeded and chopped, to taste (optional)
• 3 -4 teaspoons dried oregano
• 1 -2 tablespoon fresh minced garlic
• 2 small bay leaves (or use 1 large)
• 3 cups sliced mushrooms
• 2 (16 ounce) cans stewed tomatoes, with juice
• 1 -2 tablespoon beef bouillon powder (optional)
• 1 -2 tablespoon Worcestershire sauce
• salt and black pepper (to taste)
• 1 cup water, mixed with
• 2 tablespoons cornstarch (or use beef broth) (optional)

Instructions

1. Heat oil and butter in a large Dutch oven over medium heat.
2. Add in 2 steaks at a time and brown on each side, remove to a plate.
3. Continue with remaining steak/s and remove to a plate.
4. Add more oil into the pot if needed,.
5. Add in onions, celery, bell pepper, chili flakes (if using) and dried oregano; saute stirring with a wooden spoon for about 3 minutes scraping up any browned bits on bottom of the pot.
6. Add in garlic and bay leaves and saute for 2 minutes.
7. Add in mushrooms, stewed tomatoes with juice, Worcestershire sauce and beef bouillon powder (if using) bring to a simmer over medium-high heat.
8. Add the browned steaks back to the pot.
9. Season with salt and black pepper to taste.
10. Reduce heat to medium-low and cook covered for about 1-1/2 hours.
11. If you wish to thicken the juice, remove the beef to a bowl or plate.
12. Mix the water or beef broth with cornstarch until smooth and add into the simmering liquid, stir until thickened (about 2 minutes) then add in the steaks back to the pot.

Keftedes with Red Sauce

Ingredients

• 1 lg Egg
• 4 sl White bread
• 2 Garlic cloves; peeled,
• 1 c Whole milk -; (to 2 cups)
• 3 tb Chopped fresh parsley
• 1 md Yellow onion; peeled, diced
• Black Pepper freshly ground
• Red Sauce; see * Note
• 1/2 ts Dried Oregano
• Kosher salt; to taste
• 1/4 lb Ground lamb
• 1/4 c Bread crumbs -; (to 1/2 cup)
• 4 tb olive oil
• Extra-virgin olive oil; for
• 1/2 ts Ground cumin
• 1/2 lb Lean ground beef

Instructions

1. * Note: See the "Red Sauce" recipe which is included in this collection. Preheat oven to 350 degrees. Place bread crumbs on cookie sheet and place in oven on center rack. Toss bread crumbs every couple of minutes, for about 5 to 7 minutes. Set aside to cool. Heat 1 tablespoon of the olive oil in a saute pan over medium-low heat. Add onions, cumin, and season with salt and pepper. Saute onions until transparent, stirring occasionally about 5 to 7 minutes. Remove from heat, set aside and cool. Place sliced bread in a bowl and add milk to cover. Soak until bread becomes soft, pressing on bread to absorb liquid. Drain excess milk. In a mixing bowl, combine ground meats and sauteed onion with garlic, parsley, egg and milk-soaked bread. Work mixture with your hands until ingredients are well combined. Add toasted bread crumbs a bit at a time, thoroughly mixing with each addition. The meat mixutre should be moist to the touch, but not wet. Form meat into small balls about 1-inch in diameter. Set a large, heavy-bottomed saute pan over medium heat and add the remaining 3 tablespoons of olive oil. Heat until oil is hot, but not smoking. Cook meatballs, turning, until all sides are browned, about 5 minutes. Move meatballs from heat and drain on paper towels. Bring Red Sauce to a simmer and add meatballs. Cook 25 to 30 minutes, uncovered. To serve, plate 4 meatballs per person, sprinkled with additional cumin, fresh parsley and drizzle with extra-virgin olive oil. This recipe yields 8 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco Recipe courtesy of chef Jim Botsacos, Molyvos From the TV FOOD NETWORK - (Show # ML-1C31) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-08-1999 Recipe by: Jim Botsacos

Upside-Down Vegetable Beef Cake

Ingredients

• 16 ounces frozen or canned mixed vegetables
• 1 lb ground beef
• 1/2 cup chopped onion
• 2 tablespoons butter or 2 tablespoons margarine
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup butter or 1/4 cup margarine
• 1 egg, beaten
• 1 cup milk
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 1 (8 ounce) can mushrooms, drained
• 1 tablespoon milk or 1 tablespoon sherry wine
• 1 tablespoon soy sauce
• 1/4 teaspoon crushed oregano

Instructions

1. If using frozen veggies, cook according to package instructions just until thawed; drain.
2. Meanwhile, crumble ground beef in skillet.
3. Add onion and brown evenly; drain.
4. Stir vegetables into ground beef and season to taste with salt and pepper.
5. Spoon into a 8 to 9 inch square baking dish.
6. Dot with butter; set aside.
7. Combine flour, baking powder and salt.
8. Cut in the 1/4 cup butter until mixture is crumbly.
9. Combine egg and milk; add to dry ingredients and stir until well mixed.
10. Spread on top of beef and vegetable mixture.
11. Bake in a preheated 425 egree oven for 20 to 25 minutes.
12. Carefully invert onto a 12 or 13 inch plate and serve with mushroom sauce.
13. Mushroom Sauce: Stir all ingredients together until smooth in a small saucepan.
14. Heat through, stirring frequently, but do not boil.

Gordon Ramsay's Last Supper, Roast Beef and Yorkshire Pudding Recipe | Cook the Book

Ingredients

• 2 3/4 to 3 1/3 pounds (1 1/4 to 1 1/2 kilograms) rib beef, on the bone
• 1/2 teaspoon sea salt, pIus more for seasoning beef
• Freshly ground black pepper
• 2 tablespoons (30 ml) olive oil
• 1 cup (225 g) plain flour
• 4 eggs, beaten
• 1 1/4 cups (300 ml) milk
• About 4 tablespoons (60 ml) vegetable oil (or beef drippings), for cooking
• 3 to 4 sprigs thyme
• 4 garlic cloves, unpeeled
• 2 red onions, peeled and sliced
• 4 plum tomatoes, halved
• 1/2 bottle red wine (about 1/2 cups, or 350 ml)
• 5 cups (1/4 liter) beef stock

Instructions

1. Heat the oven to 400°F (200°C). Season the beef with salt and pepper; sear in a hot roasting pan with the olive oil to brown on all sides, 3 to 4 minutes each side. Transfer to oven; roast, allowing 15 minutes a pound (450g) for rare or 20 minutes a pound (450g) for medium.
2. Make the Yorkshire pudding batter: Sift the flour and 1/2 teaspoon salt in a large bowl. Add the eggs and half the milk; beat until smooth. Mix in remaining milk; let batter rest.
3. When beef is cooked, transfer it to a warmed plate; let it rest, lightly covered with foil, in a warm place while you cook the puddings and make the gravy. Raise oven to 450°F (230°C). Put 1 teaspoon (5 ml) vegetable oil--or hot from the roasting pan--into each section of a 12-hole Yorkshire pudding tray (or a muffin tray); put it in the oven on the top shelf until very hot, almost smoking.
4. Meanwhile, whisk pudding batter again. As soon as you take the tray from the oven, ladle in the batter so each cup is three-quarters full (it should sizzle); immediately put tray back in oven. Bake for 12 to 20 minutes until the Yorkshire puddings are well risen, golden brown, and crisp. Don't open oven door until end or they might collapse.
5. To make the gravy, pour off the excess fat from roasting pan, place pan over medium heat, and add the thyme, garlic, onions, and tomatoes. Cook 4 to 5 minutes, pour in the wine, and bring to a simmer. Squash the tomatoes with a potato masher to help thicken sauce. Pour in the stock; simmer until reduced by half, about 10 minutes. Pass gravy through a sieve, pressing vegetables to extract flavor. Bring gravy back to boil; reduce to a gravy consistency. Check the seasoning.
6. Carve the beef thinly. Serve with the gravy and Yorkshire puddings, along with sautéed cabbage, glazed carrots, and roast potatoes.

Beef Tenderloin Steak Salad Recipe

Ingredients

• 2 oz house greens
• 2 oz mesculin greens
• 2 floz balsamic vinaigrette
• 1 oz carrots (shredded)
• 1 oz red cabbage (shredded)
• 2 oz blue cheese (crumbled)
• 3 slices vine ripe tomatoes
• 3 slices seedless cucumber (bias cut)
• 3 each beef tenderloin medallions
• 1 tsp Seasoning salt(Jane’s crazy mixed up salt is good
• 1 tbsp Balsamic vinaigrette (drizzle on tomatoes, cucumber, meat)

Instructions

1. •Season medallions and grill to desired temp
2. •Toss both greens with the carrots and cabbage in the balsamic vinaigrette
3. •Arrange the plate:
4. Tomatoes at 3 o’clock
5. Cucumbers at 12-3 o’clock
6. Salad in center of the plate
7. Medallions at 8-10 o’clock
8. Drizzle house vinaigrette around

Beef Bites with Creamy Horseradish Sauce

Ingredients

• 1 cup Sour cream Breakstones o Knudsen
• 1/4 cup prepared horseradish Kraft
• 1 French bread loaf (18") cut ino 24 slices,toasted
• 1 Lb roast beef thinly sliced 2" wide strips
• 1/4 cup green onion slices

Instructions

1. Mix sour cream and horseradish. Spread each toast slice with 1 tsp of the sour cream mixture; top with 1 or 2 beef strips. Top evenly with the sour cream mixture; sprinkle with onions.

Warm Beef Salad

Ingredients

• 2 TBSP olive oil
• 1 lb boneless sirloin grilling steak
• 1/4 tsp salt and pepper
• 1.5 red onion Sliced
• 2 cloves garlic minced
• 1/2 tsp dried rosemary
• 1 TBSP red wine vinegar
• 2 tsp dijon mustard
• 1/4 tsp sugar
• 6 cups baby spinach

Instructions

1. Heat oil over med-high heat. Sprinkle both sides of steak with S&P
2. Cook 4 minutes / side - remove from heat and tent with foil for 5 minutes. Slice very thin
3. Add garlic, onion, rosemary and remaining salt and pepper to pan - cook 4 minutes or until onion softens
4. Meanwhile - in serving bowl, whisk together oil, vinegar, mustard and sugar.
5. Add onion mixture, and spinach and toss.
6. Arrange slices of steak on top.

Traditional English Beef & Potato Picnic Pies - Pasties

Ingredients

• 1 lb white potato, peeled, diced & boiled
• 2 -3 tablespoons milk
• 2 ounces butter
• salt & pepper
• 1 lb minced beef
• 1 tablespoon olive oil
• 2 white onions, peeled & diced finely
• 1 -2 garlic clove, peeled & crushed- (optional)
• 15 ounces canned tomatoes
• 1 tablespoon soy sauce
• 1/2 pint beef stock, made with a stock cube
• 1 teaspoon mixed herbs
• 1 tablespoon tomato puree (optional)
• black pepper
• 2 (9 ounce) packets puff pastry
• flour
• butter, for greasing
• 1 eggs, beaten well or 1 milk
• sea salt

Instructions

1. First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy.
2. Drain the potatoes and add the milk, butter, salt & pepper to taste.
3. Mash very well with a potato masher or using a hand-held mixer.
4. Mash/mix until there are no lumps left.
5. The mashed potato should be smooth but fairly firm and not too soft.
6. Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions.
7. Cook the onions for about 15-20 minutes, until soft and golden.
8. Remove the onions and set to one side in a large mixing bowl.
9. Add the minced beef, adding a bit more oil if necessary. Stir the minced beef all the time to break down any lumps. Cook for about 15 - 20 minutes until cooked & brown all the way through.
10. Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly.
11. Continue to simmer and add the beef stock - stirring all the time for a further 5 minutes.
12. Take off the heat and add the beef mixture to the onions.
13. Mix them together thoroughly & then add the mashed potatoes - mix again well.
14. Allow to cool slightly.
15. Pre-heat the oven to 220C, 425F or gas mark 7.
16. Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate.
17. Sprinkle some flour onto a board and roll out the ready-made puff pastry.
18. Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins. (Invert the pie plate & cut around it for a plate pie.).
19. Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling.
20. Cut out the lid/s and moisten the edges of the bottom pastry case with water; then place the lid/s on top - making sure they reach right up to the edge.
21. Crimp the edges of the pastry with a fork or your fingers to make a seal.
22. Cut two slits on top of the pies with a knife or scissors.
23. Glaze with the beaten egg (or milk) and sprinkle some sea salt.
24. Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown.
25. Serve warm or cold with pickles, chutneys and assorted salads.
26. Ideal for picnics, snacks, light lunches & brunch.
27. Freezer:.
28. To freeze them, pack them with greaseproof paper between each pie in a freezer container. Defrost for at least 6 hours. Can be frozen before the final baking or after being baked. To cook when unbaked, defrost them & then follow the directions above.

No-potato Beef Stew Recipe

Ingredients

• Lean beef stew meat (seasoned and broiled til lighlty browned)
• ½ onion, chopped
• 1-2 stalks of celery, chopped
• ½ butternut squash, chopped into small pieces
• 2 turnips, chopped
• ½ pound fresh green beans, cut into thirds
• ½ pound baby carrots, sliced lengthwise
• 1 cup frozen peas
• Large can of crushed tomatoes
• One envelope of onion soup mix
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• ½ cup pearled barley

Instructions

1. Mix all into a large crockpot and cook on high for 8 hours.

Humphrey-Burgers - Broiled ground beef on toast

Ingredients

• 1/3 pound lean ground beef
• 4 slices whole wheat bread
• Dijon mustard
• onion powder
• dried basil
• catsup,

Instructions

1. Spread a small amount of mustard on each slice of bread.
2. With a fork spread a thin layer of ground beef on the bread making sure to spread it out to the edges.
3. Sprinkle a little onion powder and basil on top and place under a broiler for 3 minutes or so until the meat is brown, and the crust is dark.
4. Serve with catsup if desired.

Garlic-Horseradish Roast Beef Crisps

Ingredients

• 1/4 cup light sour cream
• 1/2 teaspoon prepared horseradish
• 1/4 teaspoon Dijon mustard, if desired
• 24 garlic Melba rounds or other low-fat garlic crackers
• 4 slices (about 1/4 lb.) cooked roast beef (from deli), each cut into 6 strips
• 1 tablespoon chopped fresh parsley

Instructions

1. In small bowl, combine sour cream, horseradish and mustard; blend well. Place 1 roast beef strip on each Melba round. Top each with about 1/2 teaspoon sour cream mixture. Sprinkle each with parsley. Arrange on serving platter.

Beef & Barley Soup

Ingredients

• 1 splash olive oil
• 1 pat pat of butter
• 1 large carrot chopped
• 1 large celery stalk chopped
• 1 medium onion chopped
• 1 pinch Salt and pepper to taste
• 3 cups Beef tips seared in oil and rosemary on high heat
• 1 splash Worcestershire sauce
• 1 teaspoon Basil
• 1 teaspoon Oregano
• 1 teaspoon Garlic powder
• 8 cups beef stock or broth
• 1 large can of diced tomatoes including liquid
• 1 cup dried pearl barley (more barley will make the broth thicker).

Instructions

1. 1. Heat the olive oil and butter in soup pot on medium low heat.
2. 2. Add carrot, onion and celery. Add a dash of salt. Cook until vegetables are soft.
3. 3. Add beef, basil, oregano and garlic powder. Continue to cook for a few more minutes.
4. 4. Add a splash of worcestershire sauce.
5. 5. Sear beef tips and rosemary in a cast iron skillet
6. 6. Add remaining ingredients, bring soup to a boil.
7. 7. Reduce heat and cover. Cook for at least an hour to allow the barley to expand and become soft.

Warm Steak and Mushroom Salad

Ingredients

• 1 1/4 tsp Kosher Salt
• 3/4 tsp Freshly ground pepper
• 1 pound Sirloin Or Flank Steak
• 2 tsp Olive oil
• 8 ounces Mushrooms (any variety) sliced
• 1 cup Beef broth
• 1 cup Dry red wine
• 2 cloves garlic minced
• 12 cups Baby spinach

Instructions

1. 1. Heat a large heavy-bottom skillet over medium -high heat. Sprinkle steak with 1 tsp of the salt and 1/2 tsp of the pepper; place in skillet and cook 8 minutes for medium rare. Remove from skillet and keep warm.
2. 2. Add oil to skillet and cook mushrooms 3 minutes; remove from skillet and keep warm. Raise heat to high; add broth, wine, and garlic and cook until reduced to 1/2 cup, 10 minutes. Stir in remaining salt and pepper.
3. 3. Remove 4 T. of broth mixture and toss with Spinach in a large bowl. Divide spinach among 4 plates. Top with sliced steak and mushrooms and drizzle with remaining broth mixture.

Lulus Grilled Rib Steak with Artichokes

Ingredients

• 1/4 c Chopped fresh winter savory,
• 2 Anchovy fillets, or 1/2
• 1/4 lb Butter, at room temperature
• 4 Cloves garlic, chopped
• 2 ts Chopped fresh lavender
• 1/2 c Dry white wine
• 2 tb Chopped fresh rosemary, or 2
• 1/4 c Chopped fresh thyme plus 8
• 1/4 c Fresh-ground black pepper
• 20 Baby artichokes (about 2-1/2
• 1/2 c Water, more if needed
• 4 Bay Leaves
• 1/4 c Chopped flat-leaf parsley
• 1 2/3 c olive oil
• 8 Nicoise olives, halved and
• 3 Rib steaks on the bone,
• 2 3/4 ts Salt
• 2 lb Yukon Gold or baking
• 1 Lemon, cut in half

Instructions

1. * Restaurant LuLu * San Francisco * 1. In a medium bowl, combine 1 cup of the oil, the parsley, savory, the chopped fresh thyme or 4 teaspoons dried, the rosemary, the lavender flowers, if using, and the pepper. Trim off the fat from the edge of the steaks. Put the steaks in a glass dish or stainless-steel pan and rub them on both sides with the marinade. Cover and marinate in the refrigerator overnight. 2. In a food processor, puree the butter with the olives, anchovies and 1/4 teaspoon of the salt. Cover and chill. Remove from the refrigerator 1 hour before serving. 3. Squeeze the juice from the lemon and add it, along with the lemon halves, to a large bowl filled with cold water. Working with one artichoke at a time, remove and discard the tough outer leaves, leaving the pale-green inner ones attached. Using a small knife, trim around the bottom of the artichoke below the leaves to get rid of the remaining bits of the removed leaves. Peel the stem, leaving it about 1 inch long. Cut off the top third of the leaves. Cut the artichokes lengthwise into 1/4-inch slices and put them in the lemon water to prevent darkening. Repeat with the remaining artichokes. 4. In a large frying pan, heat 1/3 cup of the oil over moderate heat. Add the garlic, the thyme sprigs or the remaining 1 teaspoon dried thyme, and the bay leaves and cook, stirring, for 30 seconds. Add the potatoes, 2 teaspoons of the salt, the wine and water. Cover, reduce the heat to moderately low and simmer until the potatoes are just tender, about 10 minutes. Drain the artichokes thoroughly and add them, with the remaining 1/3 cup oil, to the potatoes. Cover, bring back to a simmer and cook, stirring occasionally, until the artichokes are tender, about 10 minutes longer. If all the liquid evaporates, add up to 1/4 cup water during cooking. Set aside, covered. 5. Light the grill or heat the broiler. Sprinkle the steaks with the remaining 1/2 teaspoon salt. Grill or broil the steaks for 6 minutes. Turn them and cook to your taste, about 6 minutes longer for medium rare. Transfer the steaks to a carving board and leave to rest in a warm spot for about 5 minutes. Reheat the potatoes and artichokes while the steaks rest. Cut the steaks into thin slices. 6. To serve, put a mound of the potatoes and artichokes in the center of each plate. Arrange the steak slices, overlapping, on the vegetables and top with a spoonful of the room-temperature olive butter. Substituting Large Artichokes: If youre using large artichokes, cut off the stems. Remove and discard all but the pale-green inner leaves and cut off the top third of the leaves. Cut the artichokes into quarters and remove the fuzzy chokes. Cut each quarter in half from top to bottom. A spicy young Rhone red such as Chaves Hermitage or a Chateauneuf-du-Pape from Beaucastel marries well with the herby charred beef and the olive butter. Posted to MM-Recipes Digest by Julie Bertholf on Mar 24, 98

The Best Easy Beef and Broccoli Stir-fry

Ingredients

• 3 tbsp. Cornstarch , divided
• 1/2 c. Water , plus
• 2 tbsp. Water , divided
• 1/2 tsp. Garlic powder
• 1 lb. Boneless Round Steak , or Charcoal Chuck Steak, cut into thin 3-inch strips
• 2 tbsp. Vegetable oil , divided
• 4 c. Broccoli Florets
• 1 Small Onion , cut into wedges
• 1/3 c. Soy sauce
• 2 tbsp. Brown Sugar
• 1 tsp. Ground Ginger
• Hot Cooked Rice

Instructions

1. 1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2. 2. Add beef and toss.
3. 3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4. 4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5. 5. Return beef to pan.
6. 6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7. 7. Cook and stir for 2 minutes.
8. 8. Serve over rice.

Quick and Easy Beef and Pepper Stir-fry

Ingredients

• 1 tablespoon oil
• 1 pound steak (sirloin or flank), sliced thinly
• 1 green pepper, sliced
• 3 tablespoons low sodium soy sauce (gluten-free or tamari for gluten-free)
• 1 tablespoon sweet soy sauce* (use gluten-free substitute below for gluten-free)
• 1 teaspoon chill sauce such as sambal oelek (or to taste)
• 2 cloves garlic, grated
• 1 teaspoon ginger, grated
• 1 tablespoon cornstarch
• 1/3 cup beef broth (or water)
• 1 teaspoon sesame oil
• 1/4 cup green onion, sliced

Instructions

1. Heat the oil in a pan over medium-high heat, add the beef and stir-fry until just cooked, about 2-4 minutes.
2. Add the peppers and stir-fry until just tender-crisp, about 1-2 minutes.
3. Add the mixture of the soy sauce, sweet soy sauce sauce, chili sauce, garlic, ginger and the mixture of the cornstarch and water to the pan and cook until it thickens a bit, about a minute.
4. Remove from heat, mix in the sesame oil and serve over white rice or noodles, quinoa, etc. garnished with the green onions.

Home-Style Beef-N-Noodles W/Mushrooms & Onions

Ingredients

• 7 1/2-8 lbs boneless beef chuck roast, cut into LARGE chunks bigger than bite-sized
• fresh coarse ground black pepper
• oil
• 1 (32 ounce) box beef broth
• 1 large onion, cut into 1/2-inch sections and separated
• 1 (1 ounce) envelope French onion soup mix
• 1/4 cup A.1. Original Sauce
• 1 tablespoon minced garlic
• 4 tablespoons butter
• salt, don't be shy with it
• 2 (8 ounce) containers fresh sliced mushrooms
• 4 tablespoons cornstarch
• 4 tablespoons cold water
• 2 (16 ounce) bags reames home-style frozen egg noodles, cooked and drained

Instructions

1. Try to find two 4 lb. chuck roasts, and cut the excess slab of fat off the top. Cut into LARGE bite-sized pieces because beef shrinks when it cooks. You want to end up with nice big chunks! :).
2. In large metal roaster that you can use on the stove, lightly brown meat on all sides over medium-high heat in a little oil. You may have to do this in frying pan(s).
3. *Pepper beef lightly to liberally with coarse ground pepper as you add it to the roaster or frying pan. (Should take about 10 minutes.).
4. When beef is lightly browned on the outside, add broth, onion, soup mix, A-1, garlic, butter and a nice amount of salt. Add salt a 1/2 teaspoons at a time so you don't over do it.
5. Bring to a boil, cover with lid, turn down heat and simmer for 1 1/2 hours.
6. Stir occasionally.
7. Add mushrooms, recover, and simmer 15-20 minutes longer.
8. Remove lid.
9. Mix cornstarch and cold water, add, stirring. Simmer, stirring only occasionally, for another 5 minutes til thickened a bit.
10. Fold in cooked, drained noodles.
11. Serve with warm crusty bread and butter, and a side vegetable such as green beans, or salad.
12. *You can add another 1/2 to 1 bag more cooked noodles if you want to stretch this out. I make it hearty, full of lots of meat, though; when it's being considered as a "main dish".
13. If you stretch it out though, you may need to add a cup or so of beef bouillon. Just see what you end up with, add as needed.
14. ***! This last time I made this, I added 1 tbsp horseradish and 1 tbsp spicy brown mustard to the pot while the beef was simmering. It was EVEN BETTER! *Don't worry, it doesn't taste like you added it, it just added more flavor and totally mellowed out especially after the noodles were added and sat on LOW HEAT for about another hour or so.I took this to my sister's Christmas party and everyone loved it! People even asked for the recipe. :) (I should have thought of it before, because that's how I make my pot roast anyways! :) And NO ONE knows it's in there!) *I used (about)6 1/2 lbs. beef, 2 1/2 bags noodles and added an extra 3 tbsp butter because I thought I had added a bit too much salt. It was really good! Hope ya try it! :).

Argentinean Oak-Planked Beef Tenderloin With Chimichurri Sauce

Ingredients

• 4 (4 ounce) beef tenderloin steaks, trimmed 3/4-inch thick
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3/4 cup fresh flat leaf parsley
• 1/4 cup fresh cilantro leaves
• 1/4 cup mint leaf
• 1/4 cup chopped onion
• 1/4 cup reduced-sodium fat-free chicken broth or 1/4 cup fat free low-sodium beef broth
• 3 tablespoons sherry wine vinegar
• 2 tablespoons fresh oregano leaves
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 3 garlic cloves

Instructions

1. Immerse and soak plank,15x6-1/2x3/8" in water 1 hour, drain.
2. Prepare grill, heating one side to medium and one side to high heat.
3. To prepare steak, sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat.
5. Place steak on charred side of plank.
6. Cover and grill 12 minutes or until desired degree of doneness.
7. Prepare the sauce while you are soaking plank.
8. Combine parsely and remaining ingredients in a food processor and process until smooth.
9. Serve with steaks,.

Slow Cooker Asian Beef Tacos

Ingredients

• 1/4 c. low-sodium soy sauce
• 1/4 c. honey
• 6 clove garlic
• 1 tbsp. grated ginger
• 1 tsp. chili garlic sauce
• 1/4 tsp. ground cinnamon
• 1 1/2 lb. flank steak
• 4 scallions
• 1/2 small head iceberg lettuce
• 1/2 c. fresh cilantro leaves
• 1 tbsp. rice vinegar
• 8 small flour tortillas
• Toasted sesame seeds (optional)

Instructions

1. In a 5- to 6-qt slow cooker, combine the soy sauce, honey, garlic, ginger, chili garlic sauce and cinnamon. Add the beef and turn to coat. Cover and cook until the meat is tender and shreds easily, on low for 7 to 8 hours or on high for 5 to 6 hours.
2. Fifteen minutes before serving, thinly slice the scallions lengthwise. In a bowl, toss the lettuce, scallions, cilantro and vinegar. Serve the beef in the tortillas and top with the lettuce mixture. Sprinkle with the sesame seeds, if using.

Dinner- Stroganoff and Green Beans for two

Ingredients

• 6 ounces venison or lean beef cubed into bite sized pieces
• 1 cup yogurt; plain low-fat
• 6 cups Mushrooms sliced
• 1 cup Onion diced
• 4 teaspoons cornstarch
• 2 cups green beans
• 2 2/3 teaspoons olive oil
• 1/8 teaspoon red wine
• 1/8 teaspoon worcestershire sauce
• 1/2 cup strong beef stock
• 2 tablespoons red bell pepper diced
• salt and pepper to taste

Instructions

1. In a saute pan, cook mushrooms, onions and venison in hot oil for 5 - 10 minutes. In seperate sauce pan combine wine, yogurt and worcestershire sauce. Mix cornstarch with beef stock then add to sauce pan. Simmer. Stir Occassionally until thickened. Do not boil. Add heated sauce to venison and mushroom mixture. Simmer for 5 minutes. Serve.
2. In a saucepan cover green beans and red bell pepper with water. Cook until fork tender. Drain and serve.

Tender Roast Beef Recipe

Ingredients

• 1 3 ½ pound chuck roast
• salt
• pepper
• 4 oz pancetta, cut in ¼ inch cubes (can substitute bacon)
• 2 medium onions, chopped medium
• 2 carrots, chopped medium
• 2 celery ribs, chopped medium
• 1 T tomato paste
• 3 cloves garlic
• ½ t sugar
• 1 T flour
• 2 cans cream of mushroom soup
• 3 1/2 cans water
• 1 can rotel tomatos
• thyme (to taste)
• rosemary (to taste)
• parsley (to taste)

Instructions

1. Pull roast apart at it’s major seam into two halves. Use knife if necessary.
2. Remove large knobs of fat from each piece, leaving a thin layer of fat on the meat.
3. Tie meat back together using kitchen twine.
4. Adjust oven rack to middle position and heat to 300 degrees.
5. Thoroughly pat beef dry with paper towels and sprinkle generously with salt and pepper.
6. Place pancetta in heavy dutch oven and cook over medium heat, stirring occasionally, until browned and crispy (about 8 minutes).
7. Using a slotted spoon, transfer pancetta to paper towel-lined plate and reserve.
8. Pour off all but 2 T fat. Heat over medium-high heat until it begins to smoke.
9. Add beef to pot and cook until well browned on each side (about 2 minutes per side).
10. Transfer beef to a plate and set aside.
11. Reduce heat to medium and add onions, carrots, celery, and tomato paste and cook, stirring occasionally, until vegetables begin to soften and brown (about 6 minutes).
12. Add garlic, sugar, flour and reserved pancetta.
13. Cook, stirring constantly, until combined and fragrant.
14. Add soup, water and rotel, scraping bottom of pan to removed browned bits.
15. Add spices and return roast to pot.
16. Increase heat to high and bring liquid to a complete boil.
17. Place a large sheet of foil over top of the pot and cover tightly with lid.
18. Set pot in the oven and cook, using tongs to turn beef every 45 minutes for about 3 hours.
19. Transfer beef to plate and tent with foil to keep warm.
20. Allow liquid to sit for 5 minutes and then skim fat off surface.
21. Bring to a boil over high heat and cook, whisking constantly to break vegetables down.
22. Cook until mixture has thickened (about 20 minutes).
23. Strain liquid through a fine mesh strainer.
24. Discard solids.
25. Season to taste with salt and pepper.
26. Serve with sliced meat and mashed potatoes

Dry-Fried Beef with Carrots and Celery

Ingredients

• 1 tb Rice wine or dry sherry
• 1 lb Beef; any cut, sirloin steak
• 2 Carrots; depending on size
• 1 ts Finely chopped ginger
• 2 ts Sesame oil
• 1 ts -(up to)
• 1 -(up to)
• 1 Green onion
• 2 ts Sweet bean sauce
• Chile peppers; your choice
• 9 tb Oil or lard
• 2 ts Finely chopped garlic
• 1/3 -(up to)
• 2 tb Hot bean sauce
• 1 ts Sugar
• 1/2 lb Celery
• 1/2 ts Ground Szechwan pepper
• 1 ts Salt depending on your taste
• 2 tb Hot red oil

Instructions

1. Dry-fried Beef with Carrots and Celery (Gan-bian Niu-rou-si), (aka Szechwan Dry Fried Beef) Slice meat about 1/8" thick and then again to form matchsticks. Easier if meat is frozen. Remove celery leaves, wash and cut stems into 1" lengths. Peel carrots and shred them with a potato peeler. Top, deseed and shred the peppers. Cut green onion into 1/2" lengths or less. To Cook: Heat 3 Tbss. oil in a wok until very hot. Toss celery, carrot and half the salt briefly until the vegetables are partially cooked. Remove and drain. Heat 6 Tbs oil in wok until very hot; then allow to cool slightly. Add beef matchsticks and cook over medium heat stirring constantly.(Do not let juices stick to side of wok and char or they will ruin the flavour.) Cook evenly and thoroughly prevent sticking with e.g. chopsticks for about 10mins until the beef is dry looking and stiff. Then add the bean sauces, peppers garlic, half the green onion and remaining salt and rice wine. Stir well. When the smell of garlic and bean sauces becomes noticeable, add prefried celery and carrots. Reheat them and then at the last minute add sugar, ginger, remaining green onion, Szechwan pepper and sesame oil. Check flavours; adjust if necessary and serve. Adapted from"The Good Food of Szechwan" by Robert A. Delfs. Cameron, a.k.a. - BEGG.4@OSU.EDU CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

Corned or Roast Beef Hash

Ingredients

• 2 1/2 cups onions, finely chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 tablespoons flour
• 3/4 cup beef bouillon or 3/4 cup thin beef gravy
• 4 cups potatoes, boiled and diced (russets are best)
• 4 cups beef, cooked and chopped
• 1 tablespoon minced fresh thyme (or a combination of thyme, oregano and sage)
• 6 tablespoons minced fresh parsley
• salt and pepper
• 1/2 cup heavy cream
• 6 poached eggs (optional)
• 1/2 cup ketchup or 1/2 cup chili sauce (optional)

Instructions

1. Melt the butter with the olive oil over medium heat in a heavy, 12 inch, well seasoned, cast iron skillet.
2. Saute the onions, stirring frequently for about 6 minutes, or until tender.
3. Raise heat to medium high, and brown the onions for a few minutes.
4. Lower heat, and blend in the flour to make a paste.
5. (Might have to add a little more butter if it's too dry).
6. Stir and cook for 2 minutes.
7. Blend in the beef liquid (broth or gravy), and bring to a boil.
8. Mix in the potatoes, beef, herbs, salt and pepper, and parsley.
9. Blend in the cream.
10. Press the hash down firmly with the flat of a spatula.
11. Set a cover over the pan (find a lid that fits, or a round pizza pan with a heavy object on top, or just cover with aluminum foil).
12. Cook slowly for 15 minutes, or until it has crusted on the bottom.
13. Stir it to mix some of the crust into the hash.
14. If it's dry add more beef liquid or cream, and repeat this step two more times for another 15 minutes each time.
15. Be careful not too cook with too high heat, or overcook, or it will dry out, or burn.
16. The last time, turn the heat up a bit during the last 5- 10 minutes to get a nice brown crust.
17. Do not stir this last crust into the hash.
18. Cut the hash into wedges, and flip upside down on the plate to serve with the crust side up.
19. Nice served with poached egg and a dollop of fresh tomato sauce, ketchup or chili sauce on top.

Beef: fragrant stir fried beef with peppers

Ingredients

• 500 grams lean steak
• marinade
• 1 tablespoon light soy sauce
• 1 tablespoon shaoxing rice wine
• 2 teaspoons Sesame Oil
• 2 teaspoons cornflour
• Stir fry
• 3 stalks Lemon Grass crushed
• 3 tablespoon Groundnut oil
• 2 teaspoons finely chopped ginger
• 100 grams shallot finely sliced
• 3 Garlic cloves finely sliced
• 2 Red peppers deseeded and cut into 2.5 squares
• 1 tablespoon light soy sauce
• 1 1/2 tablespoons shaoxing rice wine
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground black pepper
• 1 1/2 teaspoons sugar
• 2 teaspoons Sesame Oil

Instructions

1. Cut the beef into thin slices against the grain. Put in a bowl with the stir fry ingredients
2. Prep all veg, garlic etc
3. Heat a wok or similar until very hot hot add the oil and when it's smokey add the beef using a slotted spoon
4. Stir fry for two mins and removed and set aside
5. Pour off all but a tablespoon of oil. Add the lemongrass, ginger, shallots and garlic and stir fry for a minute. Add the peppers, soy sauce, shaoxing, salt, pepper and sugar and stir fry for 3 mins. Return the beef to the wok and stir fry for four mins. Add the sesame oil and stir through.
6. Serve with noodles or rice as you prefer

One-Pan Beef And Broccoli Stir-fry Recipe by Tasty

Ingredients

• 1 lb flank steak, cubed
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups broccoli, diced
• ½ cup soy sauce
• ¼ cup honey
• 2 cloves garlic
• 1 teaspoon ginger
• 1 tablespoon sesame seed

Instructions

1. Mix together all sauce ingredients in a small bowl.
2. Heat oil over a nonstick pan and add beef stirring until brown.
3. Pour sauce in pan and stir to coat meat.
4. Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
5. Cook until meat is cooked through and veggies are soft.
6. Serve over rice or alone.
7. Enjoy!

Carpaccio of beef with a sweet and sour onion and green bean salad

Ingredients

• 400g of beef fillet, all fat and sinew removed
• sea salt
• pepper
• olive oil
• 15g of thyme leaves, fresh
• 4 sprigs of flat-leaf parsley
• 4 sprigs of tarragon
• 2 red onions, peeled, halved and sliced thinly
• 4 tbsp of red wine vinegar
• 4 tbsp of sugar
• 100g of green beans
• 1 bunch of watercress, any large stalks removed
• extra virgin olive oil
• 1 lemon, juiced
• sea salt

Instructions

1. For the beef carpaccio, place a heavy-bottomed frying pan on a high heat until it is very hot. Rub a little olive oil onto the beef, then add to the pan and very quickly sear the outside, turning over the fillet over throughout so that each side is coloured
2. Transfer the beef to the fridge or freezer to cool it very quickly. Once cold, remove the fillet from the fridge and place it onto a piece of tin foil. Season the fillet with a lot of sea salt and pepper, then roughly chop the tarragon, parsley and thyme and spread the herbs all over the meat
3. Once the meat has been evenly covered in herbs and seasoning wrap the beef tightly in the tin foil and put back into the fridge for 24 hours, allowing the meat to absorb all of the flavours of the herbs
4. Mix the red wine vinegar and sugar together in a bowl along with the sliced onions and leave them to marinate for 24 hours
5. After 24 hours remove the beef from the fridge and wipe off the herb coating with a piece of kitchen towel. Using a chopping board and very sharp knife slice the beef as thinly as possible, keeping the pieces whole if possible
6. For the salad, bring a small pan of water to the boil and cook the green beans for 2 minutes. Drain the beans, then refresh in iced water until cooled
7. Drain the marinated red onions and mix with the beans and watercress in a bowl. Add a good amount of extra virgin olive oil, a squeeze of lemon juice, and season with salt to taste
8. To serve, arrange the carpaccio slices around the outside of a large serving plate - or individual plates, if preferred - and place the dressed salad in the middle

Smothered Steak Burgers

Ingredients

• Cooking spray
• 2 tablespoons finely chopped shallots
• 1 garlic clove, minced
• 1 (8-ounce) package presliced button mushrooms
• ½ cup fat-free, less-sodium beef broth
• 1 tablespoon low-sodium steak sauce (such as Angostura)
• 1 teaspoon cornstarch
• ½ teaspoon freshly ground black pepper, divided
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 pound ground sirloin
• ¼ teaspoon salt
• 4 green leaf lettuce leaves
• 4 (1/2-inch-thick) tomato slices
• 4 (2-ounce) Kaiser rolls, toasted

Instructions

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute or until tender, stirring frequently. Increase heat to medium-high. Add mushrooms to pan; cook 10 minutes or until moisture evaporates, stirring occasionally. Combine broth, steak sauce, and cornstarch, stirring with a whisk. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly. Stir in 1/4 teaspoon pepper. Remove mushroom mixture from pan; cover and keep warm. Wipe pan with paper towels.
2. Combine remaining 1/4 teaspoon pepper, ketchup, and Worcestershire sauce in a large bowl, stirring with a whisk. Add beef to bowl; toss gently to combine. Shape beef mixture into 4 (1/2-inch-thick) patties; sprinkle evenly with salt.
3. Heat pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Place 1 lettuce leaf and 1 tomato slice on the bottom half of each roll. Top each serving with 1 patty, about 1/4 cup mushroom mixture, and top half of roll.

Tangerine Beef Stir-Fry

Ingredients

• 1 1/2 lb Flank steak cut into small bite-size cubes
• 3/4 tsp Sugar
• 1/4 tsp Baking soda
• 1 tsp Salt
• 1/4 tsp Corn starch
• 1 tsp Tangerine or orange zest grated
• 1/4 cup Tangerine or orange juice fresh
• 1 tbsp Chinese rice wine
• 1 tbsp Hoisin sauce
• 2 tbsp Soy sauce
• 1 tsp Chili bean paste
• 1 tsp Ginger fresh, finely grated
• 1/2 tsp Sesame Oil
• 4 tbsp Canola Oil
• 1 each Onion small, halved, thinley sliced
• 1 each Green bell pepper seeded, thinly sliced
• 1 each Red fresno chili seeded, thinly sliced
• 2 each Garlic cloves minced

Instructions

1. Put steak in freezer for 30 mins to firm up, then cut across grain into slices about 1/8 inch thick.
2. In large bowl, combine 1/2 tsp sugar, baking soda and salt - stir to mix well. Add beef slices and stir to coat. Let stand at room temperatour for about 30 mins.
3. In small bowl, whisk together remaining 1/4 tsp sugar, cornstarch, zest, tangerine/orange juice, rice wine, hoisin sauce, soy sauce, chili bean past, ginger and sesame oil. Set sauce aside.
4. Pat beef slices dry with paper towels.
5. In fry pan over high heat, warm 2 Tbsp canola oil.
6. Add half the beef in a single layer and sear until browned underneath, approx 1 min.
7. Using tongs, turn beef over and sear until brown on other side, approx 30 seconds.
8. Transfer meat to a colander, lined with paper towel to drain.
9. Return pan to high heat, warm 1 Tbsp of canola oil and repeat to sear remaining beef. Transfer meat to colander.
10. Wip out frying pan with paper towels.
11. Reheat frying pan over high heat and warm 1 Tbs canola oil. When hot, add onion, bell papper and stir-fry until edges begin to brown, approx 3-4 mins.
12. Add chili and garlic and stir-fry for 1 min.
13. Give sauce a good stir, add to pan along with beef and stir-fry until beef is heated through and sauce thickens, about 1 min.
14. Transfer to warmed bowl or platter.
15. Serve over rice

Dynamite Beef Bites Recipe

Ingredients

• 1 1/2 pounds beef flank steak
• 1/2 cup picante sauce (medium or hot is best)
• 12 whole jalapeno peppers, halved lengthwise and seeded
• 1/4 cup onion and chive or herb flavored cream cheese
• toothpicks

Instructions

1. Slice beef into 1/4 inch thick strips, about 4 inches long. (Freezing beef for 20 or so minutes will help in slicing.) Cut across the grain holding the knife at an angle.
2. Marinate beef strips in picante sauce for one hour, chilled.
3. Fill each jalapeno pepper half with 1/2 teaspoon cream cheese.
4. Wrap filled peppers with one steak strip, covering cream cheese as your wrap. Fasten with toothpick.
5. Grill or broil 4 inches from heat source for 2 minutes. Turn and cook an additional 2 minutes.

Cabernet-Braised Beef Short Ribs

Ingredients

• 4 tablespoons all-purpose flour
• 2 pounds bone-in beef short ribs, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 1/2 cups (1-inch-thick) sliced celery
• 1 cup (1-inch-thick) sliced carrot
• 6 garlic cloves, sliced
• 2 (6-inch) rosemary sprigs
• 1 medium onion, cut into 8 wedges
• 2 tablespoons tomato paste
• 1/2 cup fat-free, lower-sodium beef broth
• 1/2 cup cabernet sauvignon or other dry red wine
• 1/4 cup water
• 1 tablespoon cold water
• 3 cups hot cooked wide egg noodles
• Chopped fresh parsley (optional)

Instructions

1. Place 3 tablespoons flour in a shallow dish. Sprinkle beef with salt and pepper; dredge in flour. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add beef to cooker; cook 8 minutes, browning on all sides. Remove beef from cooker, reserving 1 tablespoon drippings in cooker.
2. Add celery and next 4 ingredients (through onion) to drippings in cooker; sauté 4 minutes. Stir in tomato paste. Add broth, wine, and 1/4 cup water to cooker, scraping cooker to loosen browned bits. Return ribs to cooker. Turn cooker off.
3. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 52 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).
4. Remove beef from cooker. Strain cooking liquid through a fine sieve into a bowl; discard solids. Return cooking liquid to cooker. With lid off, press [Sauté], and use [Adjust] to select "More" mode.
5. Combine 1 tablespoon cold water and 1 tablespoon flour in a small bowl. When cooking liquid comes to a boil, add flour mixture, stirring with a whisk. Turn cooker off. Press [Sauté], and use [Adjust] to select "Normal" mode. Simmer, stirring constantly, 3 minutes or until slightly thick. Serve ribs and noodles with sauce. Garnish with chopped parsley, if desired.

Beef Satay

Ingredients

• 1 pound Flank steak
• 3/4 cup Unsweetened coconut milk skim off top 2 tablespoons cream for peanut sauce
• 2 tablespoon Red curry paste use 3 tbs for spicier sauce
• 2 tablespoons packed light brown sugar use 3 if used 3 tbs red curry paste
• 1 tablespoon Fish sauce
• Vegetable oil
• 2 tablespoon Coconut cream
• 1 to 2 tablespoons Red curry paste
• 1 cup Unsweetened coconut milk
• 1/4 cup Chunky peanut butter
• 2 tablespoon packed light brown sugar
• 1 tablespoon Soy sauce
• 1 tablespoon Freshly squeezed lemon juice

Instructions

1. 1. Place the steak in the freezer about 30 minutes to get it very cold. Remove from freezer. Slice the steak against teh grain into very thin strips that are about 1 inch wide. Whisk teh coconut milk, the curry paste, brown sugar, and fish sauce in a large bowl. Add teh steak and mix to coat evenly. Cover and set aside to marinate in tehfridge for 1 to 24 hours.
2. 2. If using wooden skewers, soak in water for 30 minutes before grilling. Prepare a grill with high heat.
3. 3. Thread beef onto skewers and lightly brush with oil. Working in batches, grill the satays, turning as needed, until teh steak chars and is just cooked through, 2-4 minutes total, taking care not to overcook. Transfer teh skewers to a serving platter and serve with Peanut Sauce.
4. 4. For Peanut Sauce: Cook coconut cream in a small saucepan over medium heat until shiny and sizzling, about 2 minutes. Add 1 to 2 tbs. curry paste, cook and stir until fragrant, about 1 minute. Whisk in coconut milk, peanut butter, sugar, soy sauce, and lemon juice. Bring to a boil, then simmer, stirring, until thickened, 10 minutes. Pour into serving bowl; cool.

Stir-Fried Beef with Brococoli

Ingredients

• 1 lb Beef top sirloin steak sliced with grain into 2 inch strips
• 1 t. Canola Oil
• 1 t. cornstarch
• 1 t. salt
• 1 t. Sugar
• 1 t. Tamari soy sauce
• 1/8 t. White pepper
• 1 1/2 lb broccoli cut into 1 inch pieces
• 1/2 lb Fresh mushrooms, chopped
• 2 Green onions with tops cut into 2 inch pieces
• 1/4 cup Chicken broth or cold water
• 1/4 cup Oyster Sauce
• 2 T. Cornstarch
• 3 T. Canola Oil
• 1 t. Fresh ginger chopped fine
• 1 t. Garlic chopped fine
• 2 T. Canola Oil
• 1/2 t. Salt
• 1/2 Cup Chicken broth

Instructions

1. Trim fat from beef; cut beef with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices. Toss beef, 1 T. Canola oil, 1 t. cornstarch, 1 t. salt, sugar, soy sauce and white pepper in glass or plastic bowl. Cover and refrigerate 20 minutes.
2. Cut broccoli into 1 inch pieces. Cut lengthwise gases in stems thicker than 1 inch. Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse under running cold water; drain. (Or, place in microwave safe bowl with 1/4 c. water and cook on high for 4 minutes, drain).
3. Cut green onions into 2-inch pieces. Mix 1/4 cup chicken broth, the oyster sauce and 2 tablespoons cornstarch.
4. Heat wok until until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 3 T. canola oil; rotate wok to coat side. Add beef, ginger root and garlic, stir-fry until beef is brown, about 3 minutes. Remove beef from wok.
5. Add 2 T. canola oil to wok; rotate to coat side. Add mushrooms, broccoli and 1/2 t. salt; stir-fry 1 minute. Stir in 1/2 Cup chicken broth; heat to boiling. Stir in beef; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds. Garnish with green onions.
6. 7 servings.

Easy Crockpot Beef Dinner

Ingredients

• 1 14.5-oz can Stewed Tomatoes
• 1 Onion sliced
• 2 Carrots sliced
• 1 pk Lipton Onion/Mushroom Soup
• 1 tb Kitchen Bouquet
• 2 tb Flour
• 1 lb Chuck beef or other cut beef
• 2 cloves Garlic chopped
• 1 cn Mushrooms (optional)
• 2 stalks Celery diced
• 1 tb Worcestershire Sauce

Instructions

1. Add the onion, garlic, carrots, celery to the crockpot. Place meat on top of vegetables. Add the Worcestershire sauce, Kitchen Bouquet, dry soup mix. Last, pour the stewed tomatoes over the top. I cooked this on Low heat for 7 hrs then added the mushrooms and let it cook for an hour or so more. When done, remove the meat and if a thicker gravy is desired, stir in 2 T flour and set crockpot to high while stirring for a minute or so. Serve with rice or noodles. (Or can add cut up potatoes with the vegetables)

Beef, red wine & potato pie

Ingredients

• 1kg braising steak , cut into large chunks (shin is a good choice)
• 400ml red wine
• 2 tbsp vegetable oil
• 2 onions , roughly chopped
• 3 carrots , cut into large chunks
• 3 tbsp plain flour
• 1 tbsp tomato ketchup
• 300ml strong beef stock (use 1 stock cube for 300ml)
• small bunch of thyme
• 3 bay leaves
• 3 medium Maris Piper potatoes , finely sliced
• 25g butter , melted
• 625g plain flour , plus extra for dusting
• 1 tsp English mustard powder
• 225g cold butter , diced, plus extra for the dish
• 1 egg yolk , beaten (freeze the white for another recipe)

Instructions

1. If you have time, put the beef in a large bowl, pour over the wine and chill for 24 hrs before making the pie. Drain. Dry the beef well using kitchen paper, reserving the wine.
2. Heat the oven to 160C/140C fan/gas 3. Heat 1 tbsp of the oil in a large flameproof casserole dish and brown the beef well in batches, then remove to a plate. Tip the onions into the casserole dish along with the carrots and a drizzle of oil, then cook over a low heat for 5 mins until coloured. Scatter in the flour, stirring until it turns light brown. Add the ketchup.
3. Stir the beef and any juices back into the pan. Pour in the wine, simmer for 5 mins, then pour in the stock. Set aside 1 tsp thyme leaves, then tie the remaining sprigs with the bay using kitchen string, add to the pan, season and bring to a simmer. Cover with a lid and put in the oven for 2 hrs-2 hrs 30 mins, or until the beef is tender (this will depend on the cut). Cool completely – the pie will be better if the filling is fridge-cold. Will keep chilled for two days, or frozen for up to three months.
4. To make the pastry, mix the flour, mustard powder and butter with a large pinch of sea salt in a large bowl, then slowly add up to 250ml ice-cold water, mixing to make a soft dough. (You can use a food processor if you like.) Knead the 1 tsp thyme leaves into the pastry, then cover and chill for at least 1 hr. Will keep chilled for two days or frozen for up to a month.
5. Tip the potatoes into a pan of cold salted water, bring to the boil, simmer for 2 mins, then drain. While they’re hot, toss through the butter and set aside. Heat the oven to 220C/200C fan/gas 7 with a baking tray inside. Generously butter a 26-28cm pie dish and dust with flour. Cut off a third of the pastry and set aside. Roll out the remaining pastry to a thick round that will line the pie dish with an overhang, then line the tin. Tip in the potatoes so they cover the base, then add the beef. The filling should be slightly higher than the rim of the dish. Brush the edges with egg yolk. Roll out the remaining pastry to a thick round large enough to cover the pie, then lift onto the pie dish. Trim the edges and crimp together. Brush the top with more of the egg yolk, season with sea salt and cut a hole in the centre using a knife. Put it on the hot baking tray and bake for 40-45 mins until golden. Leave to rest for 10 mins before slicing.

Beef/Pork Empanadas (Adopted 2006)

Ingredients

• 2 cups all-purpose flour
• 1/2 cup lard
• 2 1/2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/2 cup ice water
• 1 lb ground beef or 1 lb ground pork
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1/3 cup almonds, toasted, chopped
• 1/3 cup black raisins
• 8 plum tomatoes
• 24 serrano peppers
• 2 limes, juice of
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1/8 teaspoon clove
• 1/8 teaspoon cinnamon
• egg wash

Instructions

1. FOR DOUGH:.
2. Put flour and salt in Cuisinart, pulse to combine.
3. Add cold lard and butter, pulse to form crumbs.
4. Add water and pulse until it just comes together.
5. Chill at least 30 minutes.
6. Roll out and cut out circles.
7. FILLING:.
8. Saute meat, drain fat.
9. Saute onions for 2 minutes, add garlic, almonds and raisins and saute for 2 minutes more.
10. Place tomato, chiles, lime juice, salt and pepper in blender.
11. Puree until smooth.
12. Add puree, cumin, cloves, cinnamon meat and onion to skillet.
13. Cook 5 minutes or until excess liquid evaporates.
14. Cool. Fill pastry circles, fold and crimp with fork.
15. Refrigerate or freeze.
16. Bake frozen for 20 minutes at 400ºF.

Broccoli and beef stir fry

Ingredients

• 2 - broccoli florets
• 3/4 lb. - beef cut into 2 inch strips (round steak or what
• 4 Tbsp. - soy sauce
• 1 Tbsp. - oyster sauce
• 2 Tbsp. - brown sugar
• 1/2 tsp. - garlic powder
• 1 tsp. - ground ginger
• 1/3 cup - water
• 1 Tbsp. - corn starch
• 2 Tbsp. - vegetable oil

Instructions

1. Combine in a medium bowl water and corn starch until well blended, add all soy and oyster sauce, sugar, garlic, and ginger. Set aside.
2. Put a wok on high heat add oil once it's reached a hot temperature. Place meat in and let brown on both sides then toss frequently until cooked through. Remove from wok into a large bowl for later.
3. Toss broccoli in the wok for about 4 minutes. Add oil first if you need more. Return the beef to the wok and add the sauce (stir sauce again before pouring in). Mix everything well for another 2-3 minutes until well coated.
4. Serve over steamed rice.

Beef stew with bacon

Ingredients

• 4 oz Bacon thick cut
• 3 TBSP flour
• 3 lbs boneless beef chuck trimmed of excess fat and cut into chucks
• 3/4 lb fresh cremini mushrooms cut in half if large
• 1/2 lb baby carrots
• 1/2 lb frozen pearl onions
• 3 cloves Garlic minced
• 1 cup Dry red wine
• 1 cup Beef broth
• 2 TBSP Tomato paste
• 1 TBSP Fresh Rosemary minced

Instructions

1. 1-Cook the bacon. In a large frying pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5-7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 tablespoon drippings in the pan. Set the pan, reserved drippings, and bacon aside.
2. 2-Brown the beef. In a re sealable plastic bag, combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef chucks and shake to coat evenly with the flour mixture. Return the frying pan to medium-high heat. When the drippings are hot, add half of the beef chucks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the beef to the slow cooker. Repeat with the remaining beef chucks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions, and garlic on top.
3. 3-Cook the stew. Return the pan to medium-high heat and add the wine, broth, and tomato paste. Mix well, bring to a boil, and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high- heat setting for 4-5 hours or the low-heat setting for 8-9 hours. The beef should be very tender. Stir in the reserved bacon and the Rosemary. Cook uncovered, on the high-heat setting for 10 minutes longer to thicken the sauce slightly. Season to taste with salt and pepper and serve.

Guinness-Braised Chuck Steaks with Horseradish Mashed Potatoes

Ingredients

• Steak:
• 1 ½ pounds boneless chuck steak, trimmed
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt
• 2 teaspoons olive oil
• 1 ½ cups finely chopped onion
• ½ cup chopped carrot
• ½ cup fat-free, less-sodium chicken broth, divided
• 1 teaspoon dark brown sugar
• 1 teaspoon chopped fresh rosemary
• 1 (8-ounce) package presliced mushrooms
• 1 garlic clove, minced
• 2 bay leaves
• 1 (12-ounce) bottle Guinness Stout
• Potatoes:
• 2 pounds peeled baking potatoes, quartered
• 2 tablespoons butter
• ½ cup fat-free milk
• ¼ cup finely chopped green onions
• ¼ cup reduced-fat sour cream
• 2 tablespoons prepared horseradish
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

1. To prepare steak, sprinkle steak with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Add steak; cook 5 minutes on each side or until browned. Remove steak from pan; set aside. Add 1 1/2 cups onion, chopped carrot, 2 tablespoons broth, and sugar. Cover, reduce heat to medium, and cook 10 minutes. Stir in rosemary, mushrooms, and garlic. Cover and cook 2 minutes. Add bay leaves, stout, remaining broth, and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.
2. To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.
3. Remove steak from pan; keep warm. Discard bay leaves. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon stout mixture over steak. Serve with potatoes.

Braised Beef With Sun-Dried Tomatoes

Ingredients

• 2 teaspoons olive oil
• 1 lb beef stew meat
• 1/4 cup rough chopped onion
• 1 garlic clove, minced
• 1/2 tablespoon flour
• 3/4 cup water
• 1/2 cup red wine
• 1/2 cup beef broth
• 1/2 cup sun-dried tomato
• 1/2 tablespoon brown sugar
• 1/2 tablespoon Worcestershire sauce
• 3/4 teaspoon rosemary
• 1 bay leaf
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Brown beef in olive oil.
2. Add onion and cook 7 minutes.
3. Add garlic and cook 1 minute.
4. Add flour, cook 2 minutes.
5. Add remaining ingredients and reduce heat to medium low. Simmer 1 hour and remove tomatoes. Set aside.
6. Simmer uncovered for 30 minutes.

Beef Tips On Rice Recipe

Ingredients

• 1 lb. beef stew meat
• 2 tbsp. all-purpose flour
• 1 cup water
• 1 tbsp. worcestershire sauce
• 2 tbsp. melted butter
• 1 med. onion, chopped
• 1 can Campbell's cream of mushroom soup
• 1 tbsp. catsup
• 1 jar sliced mushrooms

Instructions

1. Partially freeze beef. Slice diagonally across grain into 1/4 inch strips.
2. Saute beef and onions in butter until beef is brown.
3. Add flour and cook for 1 minute stirring constantly.
4. Add soup, water, catsup, worcestershire sauce and mushrooms. Stir until well blended.
5. Cover and cook over low heat for 30 minutes or until tender.
6. Serve over rice.

Roasted Potato & Grilled Beef Salad

Ingredients

• 1 kg small red potatoes unpeeled, cut into 1" pieces
• 1 tablespoon olive oil
• pinch salt & freshly ground pepper
• 6 cloves garlic
• 3 beef ribeye steaks
• 1/3 cup red onion finely chopped
• 2 tablespoons White wine vinegar
• 2 tablespoons grainy mustard
• 1/2 cup sour cream
• 1/2 cup fresh chives sliced
• 2 tablespoons honey
• 1/2 teaspoon Freshly ground pepper

Instructions

1. Preheat oven to 375 F. Toss potatoes, oil, salt and pepper and garlic together on a large greased (or parchment paper-lined) baking sheet. Roast, uncovered, for about 50 minutes, turning once during cooking, until golden and tender.
2. Preheat a barbecue to medium-high or heat a large pan over medium-high heat. Brush each steak with a little oil. Season with salt and sprinkle liberally with pepper. Cook steaks for about 4-5 minutes each side. Seat aside for at least 10 minutes to rest. Cut each steak into very thin slices. Set aside.
3. To make dressing:
4. Combine the vinegar, mustard, sour cream, chives, honey and fresh ground pepper in a large bowl.
5. Add the potatoes, sliced steak and chopped onions; toss gently to coat.

HEARTY BEEF AND VEGETABLE SOUP

Ingredients

• 8 lbs chuck steaks, cut into 1 inch x 1/2-inch pieces
• 2 gallons beef stock, i use superior touch 8tbs beef flavor and 4 tbs vegetable flavors
• 3 lbs frozen mixed vegetables
• 12 stalks celery, chopped
• 5 large onions, chopped
• 3 (12 ounce) cans whole kernel corn
• 1/2 gallon v 8 juice
• 8 ounces pearl barley
• 3/4 cup Lea & Perrins Worcestershire Sauce
• 2 teaspoons salt
• 2 tablespoons black pepper
• 1 bay leaf
• 1 tablespoon ground marjoram
• 1 1/2 teaspoons ground thyme
• 2 (12 ounce) cans stewed tomatoes, chopped
• 1/4 lb butter

Instructions

1. In heavy skillet, brown meat in butter. DO this in one pound batches for better browning. Deglaze with stock between batches if necessary.
2. Place all ingredients except the frozen vegetables and 4 oz of the pearl barley in 4 1/2 gallon counter top roaster.
3. Heat on high covered until boiling, remove cover and reduce heat to 250°.
4. Simmer for 2 hours or until beef is tender.
5. Add frozen vegetables and remainder of barley and simmer for another hour.

Beef Brisket

Ingredients

• 4 large garlic cloves smashed
• 1/2 teaspoon kosher salt plus more for seasoning
• 4 sprigs fresh rosemary needles striped from the stem and chopped
• 1/4 cup extra-virgin olive oil
• 1 (4 pound) beef brisket first-cut
• Coarsely ground black pepper
• 4 large carrots cut in 3-inch chunks
• 3 celery stalks cut in 3-inch chunks
• 4 large red onions halved
• 2 cups dry red wine
• 1 (16-ounce) can whole tomatoes hand-crushed
• 1 handful fresh flat-leaf parsley leaves
• 3 bay leaves
• 1 tablespoon all-purpose flour (optional)

Instructions

1. Preheat the oven to 325 degrees F.
2. On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
3. Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
4. Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
5. Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.

Beef and Vegetable Stir-Fry

Ingredients

• 1 lb Beef Top Round Steak
• 1 1/2 cups Broccoli Cut Into 1" Pieces
• 3 medium Carrots Bias Sliced
• 1 teaspoon Cornstarch
• 1/2 teaspoon Sugar
• 1 teaspoon Salt
• 2 tablespoons Soy sauce
• 2 tablespoons Dry sherry
• 2 tablespoons Peanut oil
• 1 medium Onion Cut Into Thin Wedges
• 5 oz Green Peas Hulled
• 1/2 cup Water Chestnuts Drained
• 1/2 cup Bamboo Shoots Halved

Instructions

1. Partially freeze the beef to make it easier to handle and cut. Slice very thinly across the grain into bite size strips. Cook the broccoli and carrots, covered, in boiling salted water for 2 minutes. Drain. Set aside. Mix the cornstarch, sugar and salt. Stir in the soy sauce and the sherry. Set aside. Preheat a wok or large skillet over high heat. Add oil. Stir fry the broccoli, carrots and onion until tender crisp (about 2 minutes). Remove from the wok. Replenish the oil as necessary. Add half the beef to the HOT(!) oil. Stir fry until browned (2-3 minutes). Remove. Repeat with the remaining beef. Return all the meat to the wok. Add the peas, water chestnuts and bamboo shoots. Stir the soy mixture into the wok. Cook, stirring steadily, until thickened and bubbly. Cook, stirring steadily, another minute or two. Return the broccoli, carrots and onion to the wok. Cover. Cook for 1 minute. Serve over rice.

Fried Beef Pastries (Chiao-Tzu)

Ingredients

• 45 g (1 1/2 oz) canned bamboo
• 3 Green onions, finely
• 2 ts Thin soy sauce
• 1/2 c (4-6 fl oz) cold water (up
• Sesame oil (optional)
• 1/4 ts Black pepper
• Deep frying oil
• 1 1/2 c (6oz) plain (all-purpose)
• 125 g (4oz) lean beef, finely
• 1 1/4 Cm (1/2 in) piece fresh root
• 1 1/2 tb Vegetable oil
• 45 g (1 1/2 oz) fat port, steamed
• 2 ts Dry sherry
• 1/2 ts Salt
• 1/2 ts Salt

Instructions

1. Collection of Chinese style dumplings. These are taken from "Oriental Snacks and Appetizers" by Jacki Passmore. Sift the flour and salt into a bowl and add the water slowly, working until the dough begins to saften. Knead for approximately 4 minutes, then cover with a damp cloth. Mix beef and fat pork with the bamboo shoots, green onions and ginger and add the seasonings and vegetable oil. Squeeze through the fingers until sticky, then refrigerate for 30 minutes. Roll out the pastry as thin as possible and cut into rounds with a 6.5 cm(2 1/2 in) pastry cutter. Place a spoonful of the filling in the centre of each and fold in halves, pinching the edges together. Press the points of a fork around the edges, or flute decoratively. Heat the deep frying oil to fairly hot, add approximately 1 tablespoon of sesame oil for extra flavor, if required, and deep fry the beef pastries, about 8 at a time, until cooked through and golden brown. Drain well and serve hot. My Additions : Buy ready made pastry from an oriental grocery store instead of making own pastry. Omit the FAT PORK. Instead of deep frying, heat 1-2 tablespoon of oil in a skillet. Brown the bottom of the dumplings to golden brown. Add a cup hot water to the skillet and cover for a few minutes. Dumplings will be ready when the water is almost dried up. Posted to rec.food.recipes by Ms Flora Bay on Dec 7, 1994.

Mediterranean Stir-Fried Beef

Ingredients

• 6 oz Linguine
• 2 cl Garlic, minced
• 1 pk (16 oz) frozen loose pack
• 1/2 c Water
• 3 tb Olive or cooking oil
• Grated Parmesan cheese
• 1/4 c Red wine vinegar
• 1/4 ts Pepper
• Carrots
• 1 c Sliced fresh mushrooms
• 2 ts Cornstarch
• Broccoli, cauliflower and
• 2 ts Minced dried onion
• 1/8 ts Ground red pepper
• 2 tb Butter
• 1/2 lb Boneless beef bottom round

Instructions

1. Partially freeze beef, thinly slice across grain into bite-size strips.Combine water, vinegar, onion, pepper and red pepper.Add meat, Mix well.Marinate 15 minutes @ room temperature.Cook pasta according to package directions.Drain;toss with butter.Keep warm. Drain meat,reserving marinade.Stir cornstarch into reserved marinade; set aside.Stir-fry garlic in 2 tbsp. oil for 30 seconds.Add meat;stir fry 3 minutes.Remove.Add remaining oil.Add frozen vegetables;stir-fry 4 minutes.Add mushrooms;stir-fry 1 minute.Stir marinade mixture;add to skillet.Return meat.Cook and stir until bubbly.Cook 2 minutes.Arrange pasta and meat on platter.Sprinkle with cheese.Serves 4.

Hamburger steaks

Ingredients

• 1 lb ground beef
• 2 slices bread, torn (I put them in my mini food processor and make crumbs)
• 1 egg
• 3/4 cup onion, chopped (divided)
• 3 cloves garlic, minced (or to taste)
• salt and pepper
• 3 tablespoons cooking oil
• 3 tablespoons flour

Instructions

1. In a medium sized bowl, mix together all ingredients.
2. Form patties and fry over medium heat until no longer pink inside.
3. Remove from the skillet and set aside.
4. In skillet heat about 3 TBSP cooking oil, add 1/4 cup chopped onion and cook til browned.
5. Add 3 Tbsp flour and brown til the color of a penny.
6. (I think the darker the roux the better the gravy) Add water till desired thickness.
7. Place patties in the gravy and let simmer for 10 minutes stirring occasionally to prevent sticking.

Country Style Steak

Ingredients

• 2 lbs beef bottom round steaks, trimmed of excess fat
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 3/4 cup all-purpose flour
• 1/4 cup vegetable oil or 1/4 cup bacon drippings
• 2 cups chicken broth
• 1 teaspoon dried thyme

Instructions

1. Preheat the oven to 300 degrees F.
2. Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside.
3. Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
4. Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 11/2 hours or until the meat is tender and falling apart.

Slow Cooker Beef Stew

Ingredients

• 1 tbsp. canola oil
• 1 (3 pound) pot roast, trimmed and cut into 4 pieces
• Kosher salt and freshly ground black pepper
• 1/4 c. tomato paste
• 1 c. dry red wine
• 2 c. beef stock
• 3 tbsp. all-purpose flour
• 2 tsp. Dijon mustard
• 1/2 lb. carrots, chopped
• 1/2 lb. new potatoes, chopped into 1-inch pieces
• 1 (8-ounce) package cremini mushrooms, halved
• 1 medium yellow onion, cut into wedges
• 2 large celery stalks, chopped
• 3 cloves garlic, chopped
• 6 sprigs thyme
• 1 tbsp. unsalted butter
• Chopped fresh flat-leaf parsley, for serving

Instructions

1. Heat oil in a 5 to 7 quart slow cooker using sauté function or in a large skillet over medium-high heat. Season beef with salt and pepper. Cook, turning occasionally, until browned on all sides, 10 to 12 minutes in a skillet or 25 to 30 minutes in a slow cooker; transfer to a plate. Add tomato paste and wine. Cook, scraping up any brown bits, 30 seconds. If using a skillet, add sauce to slow cooker.
2. Whisk in stock, flour, and mustard. Add carrots, potatoes, mushrooms, onion, celery, garlic, and thyme; stir to combine. Add beef. Cover and cook until beef is tender, 5 to 6 hours on high or 7 to 8 hours on low.

Beef Satay

Ingredients

• 1/2 cup smooth peanut butter
• 1/4 cup hot water
• 1 tablespoon Soy sauce
• 2 tablespoons lime juice (juice from 1 lime )
• 2 tablespoons Asian chili sauce
• 1 tablespoon dark brown sugar
• 1 clove garlic minced or pressed through a garlic press (about 1 teaspoon)
• 1 tablespoon fresh cilantro leaves chopped
• 2 scallions sliced thin (white and green parts)
• 1 1/2 pounds flank steak
• 1/4 cup Soy sauce
• 1/4 cup Vegetable oil
• 2 tablespoons Asian chili sauce or more to taste
• 1/4 cup dark brown sugar packed
• 1/4 cup fresh cilantro leaves minced
• 2 cloves garlic minced or pressed through a garlic press (about 2 teaspoons)
• 4 scallions white & green parts, sliced thin

Instructions

1. 1. FOR SPICY PEANUT DIPPING SAUCE: Whisk the peanut butter and hot water together in a medium bowl. Stir in remaining ingredients. Transfer to a small serving bowl, and put aside to use after the beef has been placed on the skewers.
2. 2. Cut the flank steak in half lengthwise and freeze it for 30 minutes.
3. 3. Combine the soy sauce, oil, chili sauce, brown sugar, cilantro, garlic, and scallions in a measuring cup; set aside. Remove the flank steak from the freezer and slice each piece across the grain into 1/4-inch-thick strips. Weave the meat onto individual bamboo skewers. Dunk the meat end of each skewer in the marinade to coat; lay the skewers in a shallow dish, propping up the exposed ends of the skewers to keep them clean. Pour the remaining marinade over the meat. Refrigerate for exactly 1 hour.
4. 4. Adjust an oven rack to the top position and heat the broiler. Lay the skewers on a wire rack set over a rimmed baking sheet and cover the skewer ends with foil. Broil for 6 to 7 minutes, flipping the skewers over halfway through, until the meat is browned. Serve immediately with the peanut sauce.

Beef Wellington For Two Recipe by Tasty

Ingredients

• 8 oz mushrooms
• 1 clove garlic
• ½ teaspoon salt
• ½ teaspoon black pepper
• fresh thyme, to taste
• 12 oz beef tenderloin, 2 tenderloins
• 2 tablespoons oil, for searing
• 2 tablespoons english mustard, to taste
• ¼ lb sliced ham
• 1 sheet puff pastry, thawed, rolled-out, and cut into 2 - 7x7in (18x18cm) squares
• egg wash, 1 egg beaten with 1 tablespoon water

Instructions

1. In a food processor, place mushrooms, garlic, salt, pepper, and thyme and blend into a fine paste (about 30-60 seconds).
2. Transfer to a medium-sized frying pan, being sure to spread it evenly across the bottom of the pan.
3. Cook the mushrooms over medium-low heat while stirring frequently. After about 7-10 minutes the mushroom mixture should shrink to half the original volume and begin to form a paste.
4. NOTE: The goal here is to cook off the bulk of the water inside the mushrooms. This’ll keep the puff pastry from being too mushy at the end.
5. At this point, remove the mushroom mixture from the heat and set it aside.
6. Preheat oven to 400˚F (200˚C).
7. Liberally season the outside of the tenderloin pieces with salt and pepper.
8. In another medium-sized frying pan, heat 2 tablespoons of neutral oil over high heat. Once the oil has begun to smoke, quickly sear the tenderloin pieces on both sides (45-60 seconds per-side).
9. Once seared, transfer the meat to a plate or cutting board to rest.
10. Using a basting brush, generously paint the mustard over the resting pieces of beef, making sure to coat both sides.
11. To assemble the Wellingtons, lay out a piece of puff pastry on a lightly floured surface. Place a piece of ham in the center of the pasty.
12. Next, layer about 1 tablespoon of the mushroom mixture on the center of the ham using the back of a spoon to flatten the paste to about the size of the tenderloin pieces.
13. Place one of the mustard-coated beef fillet on top of the mushroom mixture, then top the piece of beef with another spoonful of the mushroom mixture, making sure to pat it down flat across the top of the meat.
14. Layer with another piece of ham and close the the Wellington by folding the puff pastry over the center of the meat.
15. Using your hands, carefully seal the edges of the pastry then transfer SEAM-SIDE DOWN to a baking tray lined with parchment paper.
16. Lightly brush the outside of each Wellington with egg wash.
17. Using the back of a paring knife, lightly score the tops of the pasty in a checkered pattern, being careful not to pierce the pastry.
18. Bake the Wellingtons in a 400˚F (200˚C) oven until the pastry is fully cooked and golden brown (about 20 minutes).
19. Allow each Wellington to rest at least 10 minutes before cutting into it.
20. Enjoy!

Boneless Beef Steak Zucchini Gnocchi

Ingredients

• 1 pound boneless beef shoulder steaks cut 3/4 inch thick
• 2 tablespoons COLAVITA Extra Virgin Olive Oil divided
• 1 package COLAVITA Gnocchi
• 2 small zucchini cut crosswise into thirds, then lengthwise into thin slices
• 3 tablespoons thinly sliced sun-dried tomatoes (pack in oil)
• 2 teaspoons minced garlic
• 1/4 cup fresh basil coarsely chopped
• 1 ounce Athenos Natural Crumbled Feta Cheese
• 1 small red onion thinly sliced, (optional)
• 1/8 to 1/4 teaspoon crushed red pepper (optional)
• 4 teaspoons chopped toasted walnuts or pine nuts (optional)

Instructions

1. Cut beef steaks lengthwise in half, then crosswise into 1/4 inch thick strips. Set aside.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
3. Add gnocchi; cook 4 to 8 minutes, stirring frequently to brown evenly.
4. Remove from skillet and keep warm.
5. Heat 1 teaspoon oil in the same skillet over medium-high heat until hot.
6. Add half of the beef; stir-fry 1 - 3 minutes or until outside of beef is no longer pink.
7. Remove from skillet.
8. Repeat with 1 teaspoon oil and the remaining beef.
9. Season with salt and pepper, as desired.
10. Set-aside and keep warm.
11. Heat the remaining 1 teaspoon oil in the same skillet until hot.
12. Add the zucchini, sun-dried tomatoes, garlic and onions, if using; stir-fry 4 to 5 minutes, or until vegetables are crisp tender.
13. Stir in gnocchi, beef, basil and red pepper, if using; stir and cook 1 minute to heat through.
14. Season with salt and black pepper, as desired.
15. Divide beef mixture evenly among 4 individual bowls.
16. Sprinkle each with cheese, and optional nuts.

Orange Beef Stir-fry

Ingredients

• 3 tablespoons Soy sauce divided
• 1 pound Sirloin Or Flank Steak thinly sliced
• 1 cup Milk
• 1 Beef bouillon cube
• 1/2 cup Orange juice
• 1 1/2 teaspoon Orange peel grated
• 1/4 teaspoon Chili Flakes (Optional)
• 2 tablespoons Vegetable oil
• 1 tablespoon Butter
• 2 cups Mushrooms Thickly sliced
• 1 cup Carrots Coarsely grated
• 1 Red pepper Cut in strips
• 2 cups Broccoli Florets
• 4 Green onions sliced
• 1 tablespoon Ginger Grated
• 3 cloves Garlic minced
• 7 teaspoons Cornstarch
• 2 tablespoons Water
• 1 package Chinese Style noodles OR
• 3 cups Jasmine Rice Cooked

Instructions

1. 1. Sprinkle 2 tbsp of the soy sauce over the steak strips and toss; set aside.
2. 2. In a medium bowl, combine Milk and bouillon, mix well. Add orange juice, peel, Chilli flakes and remaining soy sauce; set aside.
3. 3. In a large frying pan/wok, heat the oil over med-high heat until shimmering. Add beef strips and stir-fry in batches until beef is no longer pink. Transfer to a plate; set aside.
4. 4. Add butter to the wok and sauce the mushrooms until softened. Add veggies, ginger root and garlic, stirring for 3 minutes. Pour in milk mixture and beef, stirring to combine. Bring to a boil.
5. 5. In a small bowl, combine cornstarch and water and mix into the stir-fry until sauce begins to thicken. Remove from heat and serve over Chinese Noodles or Rice.

Crock Pot Mongolian Style Beef

Ingredients

• 1 lb beef flank steak, sliced thinly across the grain
• 1 medium white onions (about 1 cup) or 1 medium yellow onion, sliced thinly (about 1 cup)
• 1/2 cup light soy sauce or 1/2 cup Braggs liquid aminos
• 1/2 cup dry sherry
• 1/2 cup chicken broth
• 1 tablespoon minced garlic
• 2 tablespoons hoisin sauce
• 1/4 cup dark brown sugar
• 1 tablespoon ground ginger
• 1/2-1 teaspoon red pepper flakes, to taste
• 1/4 cup cornstarch
• 1 cup cut scallion, in 1 . 5 inch pieces (green onions)
• 1/3 cup fruity white wine

Instructions

1. Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.
2. Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.
3. Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.
4. Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.
5. Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.
6. Stir, and serve over rice or noodles.
7. Note: if I wasn’t doing a challenge (ie I can't go to the store to buy things I'm out of) there are things I'd do differently; although I searched high and low in the freezer for some ginger root, it seems to have disappeared - so I used ground -- next time it'll be fresh. Also, if you don't like your Mongolian Beef slightly sweet as the restaurants around here serve it, you can cut back on the brown sugar.

Broiled Beef and Broccoli Stir-Fry with Water Chestnuts

Ingredients

• 0.25 cup oyster sauce
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon minced garlic (from 2 cloves)
• 1 tablespoon minced fresh ginger (from a 1 ½-inch piece)
• 1 tablespoon cornstarch
• Coarse salt and freshly ground pepper
• 1.25 pounds skirt steak, sliced ¼ inch thick against the grain
• 1 head broccoli, cut into florets, stems peeled and sliced
• 1 can (8 ounces) sliced water chestnuts, drained
• Steamed rice and toasted sesame seeds, for serving

Instructions

1. Preheat broiler with rack 4 inches from heating element. Stir together oyster sauce, soy sauce, sesame oil, garlic, ginger, cornstarch, and 1 tablespoon water in a large bowl. Season with salt and pepper. Stir in beef and broccoli to evenly coat. Spread mixture in a single layer on a rimmed baking sheet.
2. Broil, rotating sheet halfway through, until beef is sizzling and browned in places and broccoli is charred and crisp-tender, 8 to 10 minutes. Stir in water chestnuts. Serve over rice, drizzled with pan juices and sprinkled with sesame seeds.

Beef Tenderloin, Port Mushroom Gravy and Red Potatoes - Date Night Dinner

Ingredients

• 8 small Red potatoes whole
• Salt for water
• 1/2 medium Yellow onion chopped
• 2 tablespoon olive Oil
• 12 ounces Fresh mushrooms sliced
• 1 Beef Stock Knorr Homestyle concentrated stock
• 1/2 teaspoon Greek Spice Cavendar's
• 1 clove garlic minced
• 1 tablespoon butter
• 1/4 cup port make it a good one
• 1 cup water
• 1/4 cup McCormick Beef Gravy Powdered for Thickening
• 10 ounces Beef tenderloin 2" thick cut steak
• 1 tablespoon Steak Spice Use a flavorful one

Instructions

1. Potatoes:
2. Place 8 very small whole red potatoes in small saucepan and cover with water. Add a small amount of salt to the water. Bring to slow boil and then turn down to simmer. Continue to simmer until tender. Cover and turn off heat but leave on stove top where the pan will remain hot. If the sauce pan has good insulation this is best to keep the potatoes hot. This will allow the potatoes to continue to cook but not overcook. Continue on with starting the gravy and steak as the potatoes cook.
3. Port Mushroom Gravy:
4. Meanwhile, in medium size skillet, add 2 tablespoons olive oil and chopped onions. Cook while stirring with wooden spoon over medium heat until onions begin to brown and caramelize. Add butter, mushrooms, Greek spice and minced garlic clove and mix in. Turn down to medium low heat and continue to sauté until mushrooms are tender and turn golden brown. Add 1 packet Knorr homestyle Stock concentrate (if not available add 2 beef stock cubes) and blend into mushroom saucepan. Then mix in 1/4 cup or more good Port and let reduce for a few minutes so that the Port absorbs into the mushrooms. Add water and continue to simmer over medium low heat. Meanwhile watch the meat that is also cooking until it reaches around 100 degrees on the thermometer. Then, add enough McCormick's Brown Gravy mix to thicken the gravy and then turn to low. Cook slowly until thickened and the grilled meat is cooked to your desired temperature.
5. Medium Rare Beef Tenderloin:
6. Season liberally with your favorite steak rub. Place on sizzling hot grill and sear for 3-5 minutes per side. This steak was a 2" thick cut of tenderloin that was around 5" long and 3" wide. Cook for 2-3 minutes on one side, do a 1/2 turn keeping on same side and cook another 2 minutes. Then turn completely over and repeat. If a thick cut, turn on small sides and sear those sides too for around 2 minutes each. After searing completely on all four sides, turn down heat to medium high and continue to cook until meat thermometer reaches 120 degrees. Since the meat will continue to cook it will end up medium rare.
7. These directions are for a very thick cut of meat. If yours is say 1" thick or less you will need to reduce the cooking time per side considerably. 1-2 minutes per side possibly.
8. Plating the Meal:
9. Heat two plates in the microwave for one minute. Using a ladle, spoon mushroom gravy onto hot plates to create a gravy layer for the meat and potatoes. Slice the meat against the grain in about 1 - 1 1/2" slices and place three or more slices of tenderloin on each plate. Quarter the small potatoes and arrange nicely on top of the gravy. Sprinkle potatoes with a little parsley garnish.
10. For Your Date:
11. Tell your darlin' or date that dinner is served and it's not to get cold! If your date is like my sweet hubby he's watching the TV waiting for the dinner bell. Maybe yours will be in the kitchen helping and tasting as dinner is in the making. Have ready a nice red wine or the port used for the gravy ready to serve and enjoy your date dinner.

Mediterranean Beef Salad With Lemon Vinaigrette

Ingredients

• 1 lb boneless beef top sirloin steak, cut 1 inch thick
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 cups torn romaine leaves
• 1/2 of a small red onion, thinly sliced and separated into rings
• 1 cup halved cherries or 1 cup grape tomatoes
• 1/2 cup crumbled feta cheese (2 ounces, or cheese of your choice)
• 1/4 cup olive oil
• 1/2 teaspoon finely shredded lemon peel
• 3 tablespoons lemon juice
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 2 garlic cloves, minced
• salt and black pepper

Instructions

1. SALAD:.
2. Trim fat from steak. Sprinkle steak with salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling time. Allow 15 to 17 minutes for medium-rare doneness (145 degrees F) or 20 to 22 minutes for medium doneness (160 degrees F). Thinly slice steak.
3. Divide romaine among 4 dinner plates. Top with sliced meat, red onion, tomatoes, and feta cheese. Drizzle with Lemon Vinaigrette.
4. LEMON VINAIGRETTE:.
5. In a screw-top jar combine olive oil, lemon peel, lemon juice, oregano and garlic. Cover and shake well. Season to taste with salt and black pepper. Makes about 1/2 cup.

Barb's Hearty Beef and Vegetable Soup

Ingredients

• 2 lbs stew meat, cubed
• 1 large onion, chopped
• 2 bay leaves
• 1 tablespoon beef base (such as McCormick)
• 5 -6 cups water (more water if needed})
• 2 (14 1/2 ounce) cans tomatoes, chopped
• 1 stalk celery, diced
• 1 1/2 cups potatoes, diced
• 1 cup diced carrot
• 1 cup green beans, 1 inch long
• 1/2 cup peas, frozen
• 1/2 cup corn, frozen
• 1 cup zucchini, sliced (may use other squash)
• 2 cups cabbage, chopped
• 1 teaspoon dried basil
• 1/3 cup orzo pasta or 1/3 cup other small shell pasta
• salt and pepper

Instructions

1. Brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
2. Add celery, carrots, potatoes, and cook until just tender.
3. Add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
4. Let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
5. Add pasta and cook until pasta is tender, taste & adjust spices.
6. Serve with your farorite cornbread or crusty bread, enjoy.

Beef and Pasta Dinner

Ingredients

• 500 grams ground beef
• 2 cups Mushrooms sliced
• 1 cup Onion chopped
• 1 cup green pepper chopped
• 2 cloves Garlic crushed
• 3 tablespoon Flour
• 2 tablespoon taco season mix
• 1 1/5 cups milk
• 1 796-gram can tomatoes (undrained)
• 3/4 cup elbow macaroni
• 1 Salt
• 1 Pepper

Instructions

1. Crumble beef into 4 quart casserole, adding mushrooms, onion, green pepper and garlic.
2. HIGH: 5 to 7 minutes, covered, or until done. Stir 3 times. Drain off fat.
3. Blend flour and taco seasoning into meat mixture. Stir in milk.
4. HIGH: 6 to 8 minutes, uncovered, or until boils & thickens. Stir 2 times.
5. Add tomatoes and juice. Stir in macaroni.
6. 50%: 18 to 20 minutes, covered, or until cooked. Stir 3 times.
7. Season to taste with salt and pepper.

Wine-Braised Beef

Ingredients

• 2 cups Burgundy wine
• 4 medium carrots, sliced into 1/2 inch pieces
• 2 medium onions, thinly sliced and separated into rings
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 2 garlic cloves, halved
• 2 bay leaves
• 6 whole black peppercorns
• 4 whole cloves
• 3 juniper berries
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1/2 teaspoon fennel seed
• 2 lbs beef stew meat, cut into 1 inch pieces
• 4 slices bacon
• 1 (16 ounce) can tomatoes, diced
• 1 cup beef broth
• 1/4 cup ripe olives, pitted and sliced
• 3 tablespoons all-purpose flour
• 3 tablespoons butter, softened
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

Instructions

1. For the marinade, in a mixing bowl combine the burgundy, carrots, onions, red wine vinegar, and olive oil. Make your bouquet garni, using cheesecloth (several thicknesses). Place garlic, bay leaves, peppercorns, cloves, juniper berries, thyme, marjoram, and fennel seed in the center of the square of cheesecloth. Bring the edges together and tie with kitchen string.
2. Place the been in a plastic bag set in a shallow dish. Pour the marinade over the meat; add the bouquet garni. Close the bag. Marinate the meat in the refrigerator for 10 hours or overnight. Turn the bag occasionally.
3. Drain the beef, reserving the marinade, vegetables, and bouquet garni. Pat the beef dry with paper toweling.
4. In a heavy, oven-going Dutch oven cook the bacon until crisp; remove, drain, and crumble. Leave the drippings in the pot. Add the beef to the Dutch oven; brown over medium high heat. Remove the beef and set aside.
5. Cook the reserved onions and carrots in the drippings until the onion is tender but not brown. Add more oil if needed. Drain off the fat. Add the beef, reserved marinade, bouquet garni, and the bacon.
6. Add the undrained tomatoes and beef broth. Bring to boiling. Remove from heat. Cover with a tight fitting lid.
7. Bake in a 350° oven for 1 to 1 1/2 hours.
8. Stir in the black olives; heat through. Remove the meat and vegetables from the wine mixture. Arrange in a serving dish and keep warm. Discard the bouquet garni.
9. Stir the flour, softened butter, salt, and pepper into a smooth paste. Stir the paste into the hot mixture in the Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
10. To serve, pour the wine mixture over the meat and vegetables.

Beef and Barley Salad

Ingredients

• 1 cup barley
• 3 cups Beef broth
• 4 cloves Garlic with skin
• 2 tablespoon Extra virgin olive oil
• 2 tablespoons Fresh lemon juice
• 6-8 ounces Sirloin Or Flank Steak
• 1 cup Red onion chopped
• 1/4 cup Fresh Cilantro minced

Instructions

1. Heat 2.5 cups of stock.
2. Add barley, garlic and salt to taste (depends on the salt in the broth) it should be slightly salty.
3. Stir and bring to boil, cover and simmer for 20-30 min. until tender but firm.
4. Spread on tray or cookie sheet to speed cooling.
5. Remove garlic gloves, remove form skin, smash with flat side of knife to puree.
6. Dressing:
7. Place 1/2 cup of broth, garlic, oil, juice, in a jar with a tight fitting lid, shake until well blended.
8. In a bowl, combine barley, beef, onion and cilantro with dressing. This tastes best if done the day ahead and refrigerated.
9. Options to add:
10. Pepper roasted and cut into strips or not if you want the crunch.
11. Jalapeno Chile, minced for some heat.
12. Grape, cherry tomatoes or sun dried tomatoes cut in to strips, added just before serving or use oil from some sun dried tomatoes for the olive oil.
13. Crumbled feta cheese.
14. Smoked mozzarella, diced the to the size of the barley or into little strips.
15. If you want to have a little more smoky flavor, add a few shakes of liquid smoke to the dressing or to the cooking liquid for the barley.
16. I had some roasted vegetables that I cut into bite sized and add that worked very well. Be sure to add any juice from the left over roasted veggies.

Broiled Flank Steak

Ingredients

• 2 1/2 lbs flank steaks, trimmed of all visable fat
• 1 (14 ounce) can Italian-style crushed tomatoes
• 1 1/2 cups beef broth
• 3/4 cup dry red wine (such as Shiraz)
• 1 large onion, halved,thinly sliced
• 2 cloves garlic, sliced thinly
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons butter, cut into pieces
• salt, to taste
• black pepper, to taste

Instructions

1. Combine tomatoes, broth, wine, onion, garlic, Worcestershire, thyme, and bay leaf in a large resealable plastic bag.
2. Poke a few holes into the meat and place into the marinade bag, seal, toss to coat, and let marinade in the fridge overnight.
3. When you are ready to start cooking,set the meat bag on your counter and let sit at room temperature 15 minutes, then begin preparing your pan etc.
4. Prepare your broiler pan by lining bottom pan with foil and brushing the top with some oil (or spray with nonstick cooking spray).
5. Set meat on prepared pan and leave on the counter while you preheat the broiler to the BROIL setting (usually around 500 F)- this will take about 10-15 minutes.
6. For the Sauce: Pour the marinade into a small saucepan and bring to a light boil over medium-high heat,and let the liquid reduce until it measures 1 cup (takes a while- about 15 minutes).
7. Once marinade has reduced, pour it through a strainer set over a bowl (discard the chunky parts)-then pour the liquid back into the pan and set aside, off of the heat, until the meat is ready.
8. For the Meat: Once you have started reducing the marinade for a few minutes, begin the meat.
9. Set the meat pan under the broiler and cook 6-7 inches from the heat, 5-7 minutes, turn over and cook another 5 minutes for rare, or another 5 minutes for medium, even longer for well.
10. When meat has cooked to your liking, remove to a carving board and cover with foil, let sit while you finish the sauce.
11. Once meat is under the foil,heat the marinade again,but don't let it boil.
12. Stir in butter until it melts and season to taste with salt and pepper (I like seasoned salt).
13. Slice the meat against the grain and drizzle with some of the sauce.

Skirt Steak Stir-Fry

Ingredients

• 8 ounces trimmed skirt steaks
• 3 teaspoons soy sauce
• 1 tablespoon peanut oil
• 1 scallion, trimmed, minced
• 1 -2 tablespoon finely slivered pared fresh ginger
• 1 garlic clove, minced
• 1/2 cup julienned red bell pepper
• 2 ounces snow peas, strings removed (about 15)
• 4 ears bottled baby corn, cut lengthwise in half
• 1 tablespoon oriental oyster sauce

Instructions

1. If there's time, place steak in freezer for 10-20 minutes to make slicing easier. Holding knife at 45-degree angle, thinly slice steak. Toss steak with 1 t. soy sauce in small bowl and let stand 10-20 minutes (while preparing vegetables).
2. Heat large wok or skillet over high heat 30 seconds. Add oil and swirl to coat surface. Heat just until oil starts to smoke. Add scallion, ginger, and garlic and heat until fragrant, about 20 seconds. Add beef and stir-fry until lightly browned, about 1 minute. Add pepper and peas and stir-fry just until pepper wilts, about 20 seconds. Stir in corn, remaining 2 t. soy sauce, and the oyster sauce. Cook and stir just until meat is cooked through, about 1 minute. Serve at once with rice.

Beef Shepherd's Pie

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 tablespoons unsalted butter
• 1 medium onion, diced
• 3 medium carrots, peeled and sliced
• 1 celery rib, sliced
• 1/2 lb cremini mushroom, quartered
• 2 garlic cloves, minced
• 1 tablespoon kosher salt
• 3/4 teaspoon dried oregano
• 3 tablespoons tomato paste
• 1 lb ground beef
• 1/4 cup canned low sodium beef broth
• 1/2 teaspoon Worcestershire sauce
• fresh ground black pepper
• 4 cups mashed potatoes, recipe follows
• 1/4 cup grated parmesan cheese (optional)
• 1 1/2 lbs russet potatoes, peeled quartered
• 2 teaspoons kosher salt, plus more for seasoning
• 3/4 cup whole milk
• 6 tablespoons unsalted butter
• 2 tablespoons chopped fresh flat-leaf parsley
• fresh ground black pepper

Instructions

1. Preheat oven to 375 degrees F.
2. For Beef Mixture:.
3. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
4. Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
5. For Mashed Potatoes:.
6. Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
7. Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.

30 Minute Beef And Rice Recipe

Ingredients

• 1 Tbsp oil
• 1 Pound lean beef, cut into strips
• 1 Green pepper, sliced into strips
• 1 Cup fresh mushrooms, cleaned and sliced
• 3 Tbsp soy sauce
• 1 Cup beef broth
• 1 Tbsp brown sugar
• 1 Tbsp cornstarch
• 1 Can cream of mushroom soup
• 4 cups cooked rice

Instructions

1. 1. Heat oil in heavy skillet. Stir in beef and brown about 5 minutes.
2. 2. Add green peppers and mushrooms. Cook and stir until liquid evaporates. Remove from heat.
3. 3. In a saucepan, combine soy sauce, beef broth, brown sugar, cornstarch and mushroom soup. Heat to boiling, stirring constantly.
4. 4. Add sauce to beef. Cover and simmer 4-5 minutes. Serve over hot cooked rice.
5. Note: You can add onion to this too. I would add it in step 2.

Chicken-fried Steak

Ingredients

• 3 1/2 cups all-purpose flour all-purpose flour
• 1/2 cup cornstarch cornstarch
• 1 Tbs garlic powder garlic powder
• 1 Tbs onion powder onion powder
• 1/2 teaspoon cayenne pepper cayenne pepper
• 2 teaspoons baking powder baking powder
• Salt and pepper Salt and pepper
• 4 large eggs large eggs
• 1/4 cup whole milk whole milk
• 1 pound beef flap meat cut into four 4-ounce pieces
• 1 1/2 cups peanut or vegetable oil peanut or vegetable oil

Instructions

1. 1. MAKE COATING Whisk flour, cornstarch, garlic powder, onion powder,cayenne, baking powder, 1 teaspoon salt, and 2 teaspoons pepper in largebowl. Transfer 1 cup seasoned flour mixture to shallow dish. Beat eggs insecond shallow dish. Add milk to bowl with remaining flour mixture and rubwith fingers until mixture resembles coarse meal.
2. 2. PREPARE STEAKS Pat steaks dry with paper towels and season with salt andpepper. Following photos 1 and 2, score meat lightly and then dredge meat inseasoned flour. Using a meat pounder, pound steaks to between 1/8 and ? inchthick. One at a time, coat steaks lightly with seasoned flour again, dip inegg mixture, and then transfer to bowl with milk and flour mixture, pressingto adhere. Arrange steaks on wire rack set inside rimmed baking sheet andrefrigerate 15 minutes (or up to 4 hours); do not discard milk and flourmixture.
3. 3. FRY AND SERVE Adjust oven rack to middle position and heat oven to 200degrees. Heat oil in large Dutch oven over medium-high heat until justsmoking. Return 2 steaks to bowl with milk and flour mixture and turn tocoat. Fry 2 steaks until deep golden brown and crisp, 2 to 3 minutes perside. Transfer to clean wire rack set inside rimmed baking sheet and keepwarm in oven. Repeat with remaining steaks. Serve.
4. Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 553 Calories From Fat: 59 Total Fat: 6.6g Cholesterol: 213mg Sodium: 81.3mg Potassium: 250.2mg Carbohydrates: 102.2g Fiber: 3.5g Sugar: 2.6g Protein: 18.7g
5. Comments: Cooks Country April 09 pg 20
6. Author Note: Flap meat is also sold as steak tips or sirloin tips and can bepackaged variously as whole steaks, cubes, or strips. For this recipe, buy awhole 1-pound steak and cut it yourself. Serve with mashed potatoes andCream Gravy (see related recipe).

Slow Cooker Pepper Steak

Ingredients

• 1/4 cup Soy sauce
• 3 tablespoons Honey
• 1/2 teaspoon Red pepper flakes to taste
• 1 tablespoon Ginger grated
• 1 1/2 pounds Stir-fry beef
• 1 each White Onion large, sliced
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Black pepper
• 5 tablespoons Cornstarch divided
• 3 each Bell pepper

Instructions

1. Whisk together the soy sauce, Worcestershire sauce, honey, garlic powder, red pepper flakes, black pepper, ginger, and 3 tablespoons of cornstarch. Set aside.
2. Add the beef, bell peppers and onion to the slow cooker, stir to mix.
3. Pour the sauce over the beef and veggies.
4. Cook on low for 6 hours.
5. In a small bowl, whisk 2 tablespoons of cornstarch with some hot water (about one cup). Pour into the slow cooker and stir.
6. Cook for an additional 15-20 minutes.

Sour Beef and Dumplings (Sauerbraten)

Ingredients

• 1 1/2 cup Cider Vinegar
• 1 1/2 cup Red wine vinegar
• 3 cups Water
• 1 Yellow onion chopped
• 1 Carrot peeled and chopped
• 1 1/2 tablespoon Kosher Salt
• 15 Peppercorns
• 2 Bay leaves
• 8 Cloves
• 12 Juniper Berries
• 1 teaspoon Mustard Seeds
• 1 3-5 pound beef roast (rump or round)
• 20 Gingersnap cookies thoroughly crumbled
• 1/3 cup Brown sugar
• 1 tablespoon Vegetable oil
• 3 pounds Potatoes peeled and quartered
• 1 cup Potatoes Peeled and grated, and then squeezed dry
• 3 eggs beaten
• 3 quarts Water
• 1/2 cup Farina (regular Cream of Wheat is fine)
• 1/2 cup All purpose flour
• 1/4 teaspoon Nutmeg

Instructions

1. First, make the marinade: In a large saucepan over high heat, combine the vinegars, 3 cups of water, onion, carrot, 1 tablespoon of salt, pepper, bay leaves, cloves, juniper berries and mustard seeds. Cover and bring to a boil, and then lower the heat and simmer for 10 minutes. Set it aside and let it cool.
2. Heat the vegetable oil in a large saute pan. Rub the beef roast with 1 teaspoon of salt and brown it on all sides.
3. Once the marinade has cooled to the touch, put the meat into a large, nonreactive vessel and cover with the marinade. (I use a ceramic-coated Dutch oven.) Place it in the refrigerator for three to five days. If the meat isn't covered entirely by the marinade, be sure to turn it once a day. (In my Dutch oven, I sometimes wedge an onion between the lid and the meat to hold the meat under the liquid.)
4. After marinating, preheat the oven to 325 degrees.
5. Add the sugar to the meat and marinade, cover and cook in the oven until tender--approximately four hours. While it's cooking, you'll want to start making the dumplings (below).
6. When the meat is done, remove it from the pan and keep warm. Move the Dutch oven to the stovetop, whisk the crumbled gingersnaps into the marinade, and simmer over low heat, stirring occasionally, until it is smooth and well blended. Strain the sauce through a fine mesh sieve to remove any lumps.
7. TIP: To crumble the gingersnaps, I usually put them into a freezer bag, squeeze the air out and give it to the nearest child to pound on until there aren't any more lumps.
8. Slice the beef and serve in a large bowl or platter covered in the sauce. Serve the dumplings on the side. Generally each diner puts some beef and a couple of dumplings on their plate, and then spoons the sauce over all.
9. To make the dumplings:
10. Heat the water and 1 teaspoon of salt to a heavy simmer in a 5-quart Dutch oven or large pot over medium-high heat. Add the quartered potatoes and cook until tender, about 15 or 20 minutes.
11. Drain the potatoes very well, and mash them or put them through a potato ricer. (A ricer works best.)
12. Spread the riced potatoes on a platter or cookie sheet and set them aside to dry and cool.
13. After the potatoes have cooled, place them in a mixing bowl and add the eggs, grated fresh potatoes, farina, flour and nutmeg. Mix well, and roll into golf-ball or tennis-ball sized dumplings. (Mine tend to be tennis balls or racquetballs. I like big dumplings and I cannot lie.) Roll the dumplings in a little bit of flour to help them dry on the outside and not stick.
14. Bring a large pot of water to boil and then reduce to a heavy simmer. Cook the balls for 15 to 20 minutes. They should all be floating when they are done.
15. Drain and serve on a platter.

Creamed Beef On Toast Or Sos Recipe

Ingredients

• 1 small loaf french bread, cut in 1/2″ slices.
• 1/4 cup extra virgin olive oil
• garlic powder
• onion powder
• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 1 tbsp. Worcestershire sauce
• 4 oz. button or crimini mushrooms, sliced
• 3.5 oz. shitake mushrooms, sliced
• 3 cloves garlic, minced
• 1 tbsp. all purpose flour
• 2 tbsp. sour cream
• 1/2 - 3/4 cup milk
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°.
2. Arrange bread slices on a half-sheet pan or large cookie sheet.
3. Brush with olive oil and sprinkle generous amounts of onion and garlic powder over the top.
4. Bake at 375° until top is golden, flip and brush other side of bread with olive oil.
5. Return to oven until the bread is golden brown and crisp. (About 7 minutes total.)
6. Remove from heat and set aside.
7. May be served hot or cold, works perfectly as a crouton for salads or soups, or as base for a crostini.
8. Brown ground beef and ground pork in a large bowl to catch any drippings. (You don’t want them in your drains.)
9. Wipe skillet clean with a paper towel, add 2 tbsp olive oil and reheat.
10. Add onions and cook until unions are sift and just translucent.
11. Add garlic and cook 1 minute, stirring frequently to avoid burning.
12. Add shitake mushrooms, cook for 1 minute, then add button mushrooms.
13. Continue cooking vegetable mixture until mushrooms are golden.
14. Season vegetable mixture with salt and pepper. (Doing this before cooking the mushrooms would significantly lengthen browning time.)
15. Return ground meat to pan and stir to distribute all ingredients.
16. Sprinkle flour over mixture and stir well to distribute and coat pieces evenly. (about 1 minute or until the flour smells nutty.)
17. Add milk and sour cream, and Worcestershire sauce, stirring constantly until liquids are just below a boil. (Do not let the milk boil. If you do, it will separate and curdle. Definitely not a good thing.)
18. Remove from heat, test for seasoning.
19. Serve approximately one tbsp of mixture per slice of toast.
20. Variation: Add Pecorino Romano sprinkled over the top just before serving and/or add fresh parsley, mixed in the sauce at the last minute, for freshness.

HUNTER'S BEEF

Ingredients

• 1 1/2 pounds round steak cut 3/4" thick
• 2 Tbsp. flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. oil
• 3 stalks celery finely chopped
• 1 buch green onions chopped
• 1/3 cup red wine
• 3 Tbsp. soy sauce
• 1/2 tsp. ground ginger
• 1/4 tsp. cinnamon
• 1/8 tsp. red pepper

Instructions

1. Combine flour, salt & pepper. With a mallet, pound seasoned flour into meat. Heat oil in a wide frying pan over medium-high heat. Add meat. Brown well on both sides.
2. Scatter celery and green onions over meat.
3. Combine wine, soy sauce, ginger, cinnamong & red pepper in a cup. Pour over meat. Bring to a simmer.
4. Cover & put in a 375` oven for 1 1/2 hours or until meat is tender when pierced.
5. To serve, spoon vegetables and sauce over meat.

One Pot Oven Baked Beef

Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1/4 cup plain flour
• 1/4 teaspoon salt (or more if you wish)
• 1/2 teaspoon pepper (freshly ground)
• 3 bay leaves
• 3 sprigs thyme (fresh)
• 1 kg lean beef (cubed)
• 3 garlic cloves (large, minced or 3 teaspoons of jarred garlic)
• 1 carrot (medium sliced)
• 1 onion (large fine sliced but I do chunky)
• 6 new potatoes (small halved optional)
• 2 celery ribs (sliced optional)
• 1 cup red wine
• 1 cup beef stock
• 2 tablespoons parsley (fresh finely chopped)

Instructions

1. Preheat oven to 180C fan forced (200C normal).
2. Whisk the soy, worcestershire, flour, seasonings, bay leaves and thyme sprigs in a casserole dish (or heavy bottomed pot that can go into the oven).
3. Briefly cook over a medium heat until the flour has dissolved.
4. Add the cubed beef, garlic, carrot, (potatoes and celery if using), onion, red wine and beef stock.
5. Stir with a wooden spoon, cover and cook in the oven for about 1 1/2 hours until the beef is tender, stirring a couple of time.
6. Taste the sauce for seasoning and adjust if required.
7. If not using the potatoes serve with mashed potatoe or rice.

?CUBE STEAKS WITH GRAVY- slow cooker

Ingredients

• 1 large onion thinly sliced
• 1/3 c. all-purpose flour
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. black pepper
• 6 (about 4 oz. each) beef cube steaks (I usually buy the family pack of and cut them in half if the slices are really big-I don't pay a
• 1 Tbsp. canola oil
• 3 c. water divided
• 1 envelope brown gravy mix
• 1 envelope mushroom gravy mix
• 1 envelope onion gravy mix
• Cooked Rice
• Or
• Mashed Potatoes
• or
• Cooked Noodles

Instructions

1. Spray the inside of a 3-5 quart slow cooker with nonstick cooking spray. Place the sliced onions in the slow cooker.
2. Combine flour, garlic powder, onion powder and pepper in a large resealable plastic bag. Add steaks, a few at a time; shake until completely coated.
3. Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side. Place the browned steaks on top of the onions in the slow cooker. Pour 2 c. water over all. Cover; cook on Low for 8 hours or until meat is tender.
4. In a bowl, whisk together the 3 gravy mixes with remaining 1 c. water. Add to slow cooker; cover and cook on Low for 30 minutes longer.
5. Serve over mashed potatoes, rice or noodles. 6 servings.

Rolled Beef Slices

Ingredients

• 1/4 c Dry bread crumbs
• 1 ts Dried basil leaves
• 1/2 ts Salt
• 1 cn (4 oz) chopped green chilies
• 1 ts Dried oregano leaves
• 1 lb Bulk pork sausage
• 2 cl Garlic, crushed
• 1 Jar (12 ounces) salsa
• 1 1/2 lb Beef flank steak
• (drained)
• 3/4 c Dry Red Wine
• 1 md Carrot
• 1 ts Salt
• 3 Hard cooked eggs
• 1 c Water
• 1 sm Onion, chopped (about 1/4
• Cup)
• 2 tb olive oil

Instructions

1. Split beef steak lengthwise almost into halves; open and place in shallow glass or plastic dish. Mix wine, 1 teaspoon salt, the basil, oregano and garlic; pour over beef. Cover and refrigerate at least 1 hour. Drain: reserve marinade. Cook and stir sausage and onion in 4 quart Dutch oven over medium heat until sausage is done; drain. Stir in bread crumbs, 1/2 teaspoon salt and the chilies. Spread sausage mixture on cut side of open beef to within 1 inch of edge. Cut carrot lengthwise into halves; cut each half lengthwise into 3 strips. Arrange carrot crosswise on sausage mixture. Place peeled eggs in a row along one narrow edge. Rollup, beginning at end with eggs; tie with string or secure with wooden picks. Cook beef roll in oil in same Dutch oven over medium heat, turning carefully, until brown on all sides; drain. Add reserved marinade and water. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour. Remove beef from liquid. Cover and refrigerate until cold, at least 6 hours but no longer than 24 hours. Prior to serving spread salsa on serving platter or plate. Cut beef roll into slices; arrange on salsa. Serve with additional salsa if desired. Posted to MM-Recipes Digest V4 #080 by "Jenny S. Johanssen" on Mar 20, 1997

Ginger Beef Stir-Fry (Low Fat)

Ingredients

• 8 ounces beef top round steak
• 1/2 cup reduced-sodium beef broth
• 3 tablespoons reduced sodium soy sauce
• 2 1/2 teaspoons cornstarch
• 1 teaspoon sugar
• 1 teaspoon grated fresh ginger
• nonstick cooking spray
• 1 1/2 lbs fresh asparagus spears, trimmed or 3 cups small broccoli florets
• 1/2 cup sliced fresh mushrooms
• 4 green onions, bias-sliced into 2-inch lengths
• 1 tablespoon cooking oil
• 2 cups hot cooked rice

Instructions

1. Partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into bite-size strips. Set aside. If using asparagus, cut asparagus into 2-inch pieces. Set aside.
2. In a small bowl stir together the beef broth, soy sauce, cornstarch, sugar, and ginger; set aside.
3. Lightly coat an unheated wok or large skillet with nonstick cooking spray. Preheat over medium-high heat. Add asparagus or broccoli, mushrooms and green onions. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from wok or skillet.
4. Carefully add the oil to wok or skillet. Add beef; stir-fry for 2 to 3 minutes or until brown. Push the beef from center of work or skillet. Stir sauce. Add sauce to center of wok or skillet. Cook and stir until thickened and bubbly.
5. Return vegetables to wok or skillet. Stir all ingredients together to coat with sauce; heat through. Serve immediately over hot cooked rice.

Hunan Hot and Sour Stir-Fried Beef

Ingredients

• Soy ~~amp Red Pepper-marinated beef
• 2 tsps cornstarch
• 1 egg white
• 1 teaspoon minced ginger
• 1/2 tablespoon soy sauce
• 1 med garlic clove, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon sesame oil
• 3/4 pound flank steak, sliced thin on a slight angle across
• Soy-Rice Vinegar Sauce
• 1 tablespoon cornstarch
• 1/2 tablespoon soy sauce
• 2 tbsps dry sherry
• 1 teaspoon sugar
• 1 1/2 tbsps rice vinegar
• 2 tbsps peanut oil
• 1/4 cup peanuts
• 3 med scallions, sliced thin crosswise

Instructions

1. For the marinated beef: dissolve cornstarch in 2 tbsp cold water in a large bowl. Stir in next 6 ingredients. Add steak strips and toss to coat; let stand 15 min or more.
2. For the sauce: dissolve cornstarch in 2 tbsp cold water in a small nonreactive bowl. Stir in remaining sauce ingredients; set mixture aside
3. To cook: heat oil in a large skillet or wok over high heat until oil is almost smoking. Add steak strips; stir-fry until meat is browned, about 2 min. Add sauce; stir-fry over hi heat, tossing constantly, until sauce thikens slightly, about 45 sec.
4. To serve: transfer beef to a serving platter; sprinkle with peanuts and scallions and serve immediately. (Serve over white rice).

Beef with Celery and Mushrooms

Ingredients

• 1 tb Wine
• 2 tb Soya sauce
• 1 c Fresh mushrooms, sliced
• 3 Celery stalks, sliced
• 1 sm Onion, sliced
• 3 tb Vegetable oil
• 1/4 lb Round steak, sliced
• Salt
• 3 tb Water

Instructions

1. 1. Slice beef. Marinate in soya sauce, wine and salt. Slice celery, onion and mushrooms. Assemble other ingredients. 2. Heat oil in wok to smoking point. Stir fry beef and onion in it for about 3 minutes. Remove beef and onion to a platter. Add celery, mushrooms and 3 tablespoons water to wok. Stir fry until mushrooms are wilted. Cover wok about 2 minutes. Add beef back to wok, stir fry all ingredients about 1 minute. Place all in platter. NOTE: If desired, a corn starch solution may be made to form gravy with this dish. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip

Beef Tenderloins With Roquefort Compound Butter

Ingredients

• 1/3 cup butter, softened
• 2 ounces crumbled Roquefort cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon finely chopped chives
• 1/4 teaspoon fresh ground black pepper
• 6 beef tenderloin steaks, about 1-inch thick
• 1/4 teaspoon kosher salt or 1/2 teaspoon salt
• 2 tablespoons butter
• 1 teaspoon finely chopped fresh garlic
• 1 cup dry red wine or 1 cup low sodium beef broth

Instructions

1. Place 1/2 cup butter and cheese in small bowl.
2. Beat at low speed, scraping bowl often, until well mixed.
3. Stir in parsley, chives and pepper.
4. Place butter mixture onto plastic food wrap; form into 4" log.
5. Refrigerate until firm(about 1 hour).
6. Sprinkle steaks with salt.
7. Melt 2 tablespoons butter in 12" skillet until sizzling; add garlic for 30 seconds.
8. Add steaks to garlic infused butter.
9. Cook over medium-high heat 4 minutes, turning once, until brown.
10. Add wine.
11. Cover, and continue cooking, turning once, until steak is at desired doneness(5-10 mins).
12. Meanwhile, remove butter mixture from refrigerator; let stand at least 15 minutes.
13. To serve, cut butter into 6 slices; place 1 slice on center of each hot steak.
14. Serve steaks with any remaining pan juices, if desired.
15. TIP: To keep the butter in a tubular shape versus having one side flatten by resting on the refrigerator shelf, try this trick. Cut the tube from an empty roll of paper towels crosswise into a 4" length. Make one lengthwise cut in the tube. Place plastic wrapped butter log in cardboard tube and refrigerate. (Land O' Lakes Recipe).
16. Serve with sauteed mushrooms, white baked potatoes, roasted asparagus, freshly baked bread, and red wine.
17. Enjoy!

Philly Mac-And-Cheese Steak

Ingredients

• 4 teaspoons olive oil, divided
• 1 cup sliced mushrooms
• 1 cup thinly sliced onion (from 1 onion)
• ¾ cup sliced red bell pepper (from 1 pepper)
• ¾ cup sliced green bell pepper (from 1 pepper)
• 1 teaspoon garlic powder
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 ½ cups whole milk
• 2 teaspoons Worcestershire sauce
• ½ teaspoon dry mustard
• 4 ounces processed cheese (such as Velveeta)
• 8 ounces cavatappi or elbow pasta, prepared according to package directions
• 12 ounces chopped deli roast beef
• 8 ounces sharp provolone cheese, shredded (about 2 cups), divided
• ⅓ cup panko (Japanese-style bread crumbs)
• Chopped fresh flat-leaf parsley (optional)

Instructions

1. Preheat oven to 375°F. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add mushrooms, onion, and bell peppers; cook, stirring constantly, until veggies begin to soften, about 3 minutes. Add garlic powder, salt, and pepper; cook, stirring often, 2 minutes.
2. Add butter to veggie mixture; cook until butter is melted. Sprinkle in flour; cook, stirring constantly, 1 to 2 minutes. Whisk in milk, Worcestershire, and dry mustard until smooth.
3. Reduce heat to medium-low, and stir in Velveeta until smooth. Remove from heat, and stir in cooked pasta, roast beef, and 1 1/4 cups provolone until combined.
4. Pour mixture into an 11- x 7-inch baking dish lightly coated with cooking spray; top with remaining 3/4 cup cheese. Stir together panko and remaining 1 teaspoon oil in a small bowl. Sprinkle breadcrumb mixture evenly over pasta mixture, and bake in preheated oven until golden and bubbly, 20 to 25 minutes. Sprinkle with parsley, if desired.

Beef Brisket Recipe

Ingredients

• ROSEMARY-GARLIC PASTE
• 4 large garlic cloves, smashed
• 1/2 teaspoon Kosher salt
• 4 sprigs fresh rosemary, needles stripped and chopped
• 4 tablespoons olive oil, divided
• 3- or 4-pound beef brisket
• Kosher salt
• Ground black pepper
• 6 large carrots, cut into 3-inch chunks
• 4 celery stalks, cut into 3-inch chunks
• 2 large red onions, quartered
• 2 cups dry red wine (I used a California Merlot)
• 14-ounce can whole tomatoes, hand-crushed (I like Carmelina)
• 1 handful fresh Italian parsley leaves
• 3 bay leaves
• 1 tablespoon flour (optional)

Instructions

1. 1. Preheat the oven to 325 degrees. Preheat a large frying pan with 2 tablespoons of olive oil.
2. 2. On a cutting board, mash the garlic and 1/2 teaspoon of Kosher salt together, to form a paste. Add the chopped rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add the remaining 2 tablespoons of olive oil. Stir to combine.
3. 3. Season both sides of the brisket with a fair amount of Kosher salt and ground black pepper. Turn the heat over the frying pan to medium-high. Sear the brisket to form a nice brown crust on both sides.
4. 4. Remove the brisket to a large roasting pan. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes, then toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for 3 to 4 hours (I baked it for 3 hours and 40 minutes), basting every 30 minutes with the pan juices, until the beef is fork tender.
5. 5. Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter. Cover to keep warm. Pour out some of the excess fat, and pour the juices into a saucepan. Boil the juices over medium-high heat for about 5 to 10 minutes, or until the sauce is reduced by about a half. I reduced my sauce from 3 cups to 2 cups. If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy.
6. 6. Slice the brisket across the grain (the muscle lines) at a slight diagonal, and serve with the sauce and roasted vegetables!

Slow-Cooker Smothered Beef Brisket

Ingredients

• 3 tablespoons vegetable oil
• 4 medium shallots, thinly sliced (about 2 cups)
• 1 package (8 oz) baby bella mushrooms, thickly sliced
• 2 teaspoons finely chopped fresh garlic
• 2 1/4 lb fresh beef brisket (not corned beef)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup plus 2 tablespoons Progresso™ beef flavored broth (from 32-oz carton)
• 5 teaspoons Worcestershire sauce
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch
• 1/4 cup heavy whipping cream
• Chopped Italian (flat-leaf) parsley, if desired
• Betty Crocker™ roasted garlic mashed potato mix, prepared as directed on package, if desired

Instructions

1. Spray 5- to 6-quart slow cooker with cooking spray.
2. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add shallots; cook 3 to 4 minutes, stirring frequently, until starting to brown. Add mushrooms; continue cooking 3 to 4 minutes, stirring frequently, until tender. Stir in garlic; cook 30 to 60 seconds or until fragrant. Remove from skillet to small bowl.
3. Rub brisket with remaining 1 tablespoon oil; season with salt and pepper. Heat skillet over medium-high heat; add brisket, and cook 1 to 2 minutes on each side, until browned. Place fat-side up in slow cooker; top with shallot mixture.
4. In small bowl, mix 1/2 cup broth, the Worcestershire sauce and soy sauce. Pour into slow cooker around beef brisket. Cover; cook on Low heat setting 8 to 9 hours or until brisket is very tender. Transfer beef to cutting board; cover and keep warm. With slotted spoon, transfer shallot mixture to small bowl.
5. Strain cooking juices using fine mesh sieve, and reserve 1 1/2 cups of the strained juices; transfer to 1 1/2-quart saucepan. In small bowl, mix remaining 2 tablespoons beef broth and the cornstarch with whisk; beat into cooking juices in pan. Heat to simmering over medium heat 2 to 3 minutes, stirring constantly, until slightly thickened. Remove from heat; stir in whipping cream.
6. Cut beef into 1/2-inch slices, cutting against the grain. Transfer sliced beef to serving platter, using large flat spatula or fish turner. Top beef with shallot mixture; drizzle with sauce before serving. Garnish with chopped parsley. Serve with mashed potatoes.

Sherice's Beef Bourguignonne with egg noodles

Ingredients

• 1/3 cup flour, all-purpose
• 2 tsp salt divided
• 3/4 tsp black pepper freshly ground, divided
• 2 1/4 pounds beef stew meat
• 3 slices bacon chopped and divided
• 1 cup Onion chopped
• 1 cup carrot sliced
• 4 cloves Garlic minced
• 1 1/2 cup red wine dry
• 1 14-oz can beef broth low sodium
• 8 cups mushrooms halved (about 1 1/2 pounds)
• 2 tbsp tomato paste
• 2 tsp thyme chopped fresh
• 2 bay leaves
• 1 16-oz package pearl onions (frozen)
• 7 cups egg noodles hot cooked(about 6 cups uncooked)
• 3 tbsp parsley fresh chopped

Instructions

1. Combine flour, salt and pepper in large zip lock bag. Add beef; seal and shake to coat.
2. Add oil to dutch oven, add half of beef ixture to pan; cook 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm. Repeat procedure with remaining beef mixture. Remove beef from pan; cover and keep warm.
3. Add chopped onion, carrot, and garlic to pan. Saute 5 minutes. Stir in red wine and broth, scrapin pan to loosen browned bits. Add bacon, beef, remaining 1 tsp salt, remaing 1/2 tsp. pepper, mushrooms, tomato paste, thyme, bay leaves and pearl onions; bring to a boil. Cover, reduce heat and simmer 45 minutes. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve beef mixture of cooked noodles.

Loaded Steakhouse Baked Potatoes

Ingredients

• 4 (5-oz.) russet potatoes
• ¼ cup 1% low-fat milk
• 2 tablespoons unsalted butter, divided
• 1 teaspoon kosher salt, divided
• ¾ teaspoon black pepper, divided
• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 2 teaspoons roughly chopped fresh thyme
• ½ cup unsalted beef broth
• 2 teaspoons sherry vinegar
• 2 teaspoons lower-sodium Worcestershire sauce
• 2 garlic cloves, thinly sliced
• 10 ounces fresh baby spinach
• 8 ounces shredded smoked brisket, warmed
• 1 ounce blue cheese, crumbled (about 1/4 cup)
• ¼ cup crispy fried onions (such as Frenchs)

Instructions

1. Prick potatoes all over with a fork; place on a plate. Microwave potatoes at high in 3 (5-minute) intervals until tender. Halve potatoes; scoop out potato pulp into a large bowl, leaving a 1/4-inch border around skin; set halves aside. Add milk, 1 tablespoon butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper to potato pulp; mash until smooth. Cover to keep warm.
2. Heat oil in a medium skillet over medium-high. Add mushrooms and thyme; cook, stirring occasionally, until browned, 6 to 7 minutes. Add broth, vinegar, and Worcestershire; bring to a simmer, and cook until liquid is reduced by half, about 2 minutes. Stir in 1 1/2 teaspoons butter and remaining 1/4 teaspoon pepper. Transfer mushroom mixture to a small bowl; cover to keep warm. Wipe skillet clean.
3. Return skillet to heat over medium-high. Add garlic and remaining 1 1/2 teaspoons butter; cook, stirring constantly, until garlic is slightly golden, about 30 seconds. Add spinach in batches, letting each batch cook down slightly before adding the next. Cook, tossing constantly with tongs, until liquid has evaporated, about 2 minutes. Stir in remaining 1/4 teaspoon salt. Transfer to bowl with potato pulp; stir to combine.
4. Divide potato mixture evenly among potato halves. Top evenly with brisket, mushroom mixture, cheese, and onions.

Hungarian Beef Stew With Dumplings

Ingredients

• 2 1/2-3 lbs round steaks, about 1/2-inch thick
• 5 tablespoons vegetable oil
• 2 large Spanish onions, diced
• 3 -4 garlic cloves, minced
• 2 tablespoons heaping Hungarian paprika
• salt & freshly ground black pepper, to taste
• 2 tablespoons flour
• 1 medium green pepper, cut into large dice
• 2 cups diced celery
• 3 carrots, sliced or 3 carrots, diced
• 2 -4 cups beef stock
• 2 cups flour
• 6 eggs
• 2 teaspoons sour cream
• 1 teaspoon salt

Instructions

1. Cut steak into 2-inch cubes, removing fat and any tough sinews. In a large skillet, heat oil. Add meat and brown thoroughly on all sides. Remove meat to plate with slotted spoon and set aside. To oil in skillet, add onions, garlic, paprika, salt and pepper. Cook until onions are translucent. Return meat and plate juices to pan and sprinkle mixture with flour.
2. Cook, stirring frequently, over low heat until flour is browned. Add green pepper, celery and carrots. Add enough beef stock to cover mixture and simmer 1 hour or until meat is tender. Ten minutes before stew is done, add dumplings (recipe follows) and cover skillet. (If desired, peeled and quartered potatoes may be added halfway through cooking time instead of dumplings.).
3. To make dumplings, in a large bowl, combine all dumpling ingredients and blend thoroughly. Drop by spoonfuls into large pot of boiling salted water. When dumplings double in size and rise to the surface, remove with slotted spoon and cool in colander. Add to stew during the last 10 minutes. The dumplings can be made ahead, refrigerated and reheated.

Slow Cooker Beef Bites with Gravy

Ingredients

• 2 pounds beef stew meat
• 1/2 large onion chopped
• 1 clove garlic minced
• 1 cup beef stock
• few dashes worcestershire sauce
• 1 teaspoon browning seasoning (optional for color)
• salt and pepper to taste
• 3/4 cup beef stock
• 3/4 cup lowfat milk divided (1/4 cup + 1/2 cup)
• 1/4 teaspoon beef seasoning
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon dried parsley
• 1/8 teaspoon cayenne
• salt and pepper to taste
• 1/3 cup flour (+2 tablespoons)

Instructions

1. For homemade soup, in a small saucepan, bring the chicken stock, 1/4 cup milk and all the spices to a boil over high heat. In a small bowl, whisk together the remaining 1/2 cup cold milk and the flour until smooth.
2. Whisk the flour/milk mixture into the boiling stock mixture and continue whisking and cooking until it has reached the thickness you desire and until the ‘floury’ taste is gone.
3. Place all the ingredients into the slow cooker, stir well to coat and cook on low for 8-12 hours.

Grilled Steak &tomatoes W/creamy Tofu Ranch Dressing Recipe

Ingredients

• 4 ounces firm tofu, drained
• 2 tablespoons chopped fresh chives, divided
• 1½ tablespoons water
• 2 teaspoons fresh lemon juice
• ¾ teaspoon kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• 1 garlic clove
• 4½ tablespoons olive oil, divided
• 4 (4-ounce) beef tenderloin steaks
• Cooking spray
• 3 large heirloom tomatoes, cored and cut crosswise into 1-inch-thick slices
• 1 tablespoon sherry vinegar or white wine vinegar
• 1 tablespoon lower-sodium soy sauce
• ½ teaspoon sugar
• 1 medium shallot, thinly sliced
• ¼ cup fresh whole-wheat breadcrumbs
• 1 teaspoon chile oil

Instructions

1. 1. Preheat grill to medium-high heat.
2. 2. Combine tofu, 1 tablespoon chives, 1½ tablespoons water, juice, ¼ teaspoon salt, ¼ teaspoon pepper, and garlic in a blender; blend until smooth. With blender running, drizzle in 1½ tablespoons oil.
3. 3. Sprinkle steaks with ¼ teaspoon salt and ¼ teaspoon pepper. Place steaks on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Coat tomato slices with cooking spray. Place tomato slices on grill; grill 2 minutes on each side. Combine remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, remaining 3 tablespoons oil, vinegar, soy sauce, and sugar in a medium bowl, stirring well with a whisk. Add tomato and shallot to bowl; toss gently to coat.
4. 4. Heat a small skillet over medium heat. Add breadcrumbs to pan; cook 3 minutes or until golden and toasted, stirring occasionally. Drizzle chile oil over crumbs; toss to coat.
5. 5. Spread 2 tablespoons tofu puree in a circle on each of 4 plates. Divide tomato slices among plates. Cut steaks across the grain into thin slices; arrange slices on top of tomatoes. Sprinkle each serving with 1 tablespoon toasted breadcrumb mixture and ¾ teaspoon chives.

Easy Slow Cooker Beef Stew Recipe

Ingredients

• 2 lbs. Beef Stew Meat
• 32oz. Beef Broth
• 1 Cup Baby Carrots or
• 15oz can cut up Carrots
• 2 Pkgs. Onion Soup Mix
• 2 Pkg. McCormick's Brown Gravy Mix
• 1 can Cream of Mushroom Soup
• 1/2 cup Red wine *Cabernet Sauvignon or
• Your best red drinking wine (Merlot)
• 6 Baking Potatoes, peeled and chopped
• McCormick's Season All Salt
• McCormick's Garlic Powder

Instructions

1. Brown Stew Meat in a little vegetable oil.
2. Add McCormick's season all salt and garlic salt to taste while browning meat.
3. Add stew meat and remaining ingredients to slow cooker.
4. Set for desire time, 4hrs, 6hrs, 8-10 hours.
5. If you like a thicker broth add 2-3 tablespoons cornstarch, mixed in a 1/2 cup cold water.

Bacon-Wrapped Meatloaf

Ingredients

• 3 tablespoons olive oil
• 1 large onion, diced
• 1/2 lb mushroom, finely chopped
• 3 large garlic cloves, minced
• 1 cup heavy cream
• 1 1/2 teaspoons minced fresh oregano (I used same amount of dried)
• 1 1/2 teaspoons minced fresh thyme (I used same amount of dried)
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 1 lb ground lean pork
• 1 lb lean ground beef
• 1 lb ground veal (I couldn't find so used another pound of beef)
• 1 egg, lightly beaten
• 2 lbs sliced bacon (precooked in the micro till slightly crisp)

Instructions

1. In a large skillet over medium high heat, heat the olive oil.
2. Saute the onions until translucent, about 8 minutes.
3. Add the mushrooms and garlic and cook over medium high heat for 3 or 5 minutes.
4. Add the cream, oregano, thyme, salt and pepper.
5. Bring mixture to a boil.
6. Reduce heat and simmer 5 minutes or until vegetables are tender.
7. Cool vegetable mixture.
8. In large bowl, combine the beef, pork, veal and vegetable mixture.
9. Stir in the egg.
10. Preheat oven to 400°F.
11. Place a 9 x 5 x 2 1/2-inch loaf pan with the short side facing you.
12. Take bacon slices and place them across the pan, slightly overlapping, to line the bottom and sides.
13. Continue with the meat mixture, patting down to level.
14. Fold the ends of the bacon strips up and over the ground meat mixture.
15. Place the loaf pan in a larger baking or roasting pan and fill the larger pan with boiling water halfway up the sides of the loaf pan. Cover with aluminum foil and bake for 1 hour.
16. Remove the foil and continue to bake 30 minutes or until an instant read thermometer registers 165°F.
17. Remove the meatloaf from the oven and let rest for 10 minutes.
18. Carefully pour the juices out of the pan.
19. Cut into 8 slices.
20. To freeze: Meatloaf can be mixed, formed into a loaf and frozen before cooking. To bake a frozen loaf, use the standard method but bake 1-1/2 to 2 times longer. Always check for doneness with a meat thermometer. Or thaw completely in the refrigerator and cook as directions require.
21. To freeze: Whole baked meat loaves can also be frozen. Bake as usual, let cool to room temperature, wrap in foil, place in a sealed plastic bag, and store in the freezer up to 6 months.

Beef Stew with Carrots (boeuf aux carottes)

Ingredients

• 4 ounces Thick-cut bacon
• 2 1/2 pounds Carrots (slender)
• 3 1/2 pounds Beef chuck roast trimmed of excess fat and cut into 1.5'' chunks
• Salt
• Pepper
• 2 tablespoons Flour
• 1 tablespoon Olive oil
• 3 large Onions halved and thinly sliced
• 4 cloves Garlic minced
• 2 teaspoons Fresh thyme minced
• 3 medium Bay leaves
• 1/4 cup Brandy
• 1/2 cup Beef broth
• 1 1/2 cup Dry white wine
• 6 tablespoons Fresh parsley chopped
• 1/8 cup Half-and-half cream

Instructions

1. Blanch bacon (French bacon is neither sweetened nor smoked) by simmering in a pot of water over medium-high heat for ten minutes. Remove the bacon, dry with paper towels, and cut into thin strips. Set aside.
2. Finely chop 3 carrots and set aside. Cut remaining carrots into pieces about 3 inches long and set aside separately.
3. In medium bowl, toss beef with 1 tsp each salt and pepper, and flour to coat. In a large, heavy-bottomed Dutch oven, heat oil over medium-high heat. Reduce heat to medium-low, add bacon, and cook -- stirring occasionally -- until crisp, about 9 min. Remove bacon, drain, and reserve. Reserve fat in a small bowl.
4. Add 2 tsp of fat to pot and heat on medium-high heat until fat begins to bubble, about 40 seconds. Add half the beef in a single layer and cook without moving the pieces until deeply browned on bottom, about 3.5 minutes. Turn and cook until second side is deeply browned, 3.5 minutes longer; transfer beef to a medium bowl. Add 2 tsp reserved fat to pot and repeat procedure with remaining beef. Combine with first batch.
5. Reduce heat to medium, add 2 tsp of reserved fat, and allow to heat for a moment. Add onions, chopped carrots, and 1/2 tsp salt, stir, and cook for 5 minutes.
6. Add garlic, thyme, and bay leaves, and cook, stirring constantly, for 1 min.
7. Add brandy and broth, increase heat to high, and, using a wooden spoon, scrape bottom of pot to loosen brown film.
8. Add wine and reserved beef with accumulated juices, push beef down into liquid, bring to boil, reduce heat to very low, cover, and simmer for 30 minutes. Add large carrot pieces and 1 tsp salt, submerge the carrots, replace cover, and continue to simmer until beef and carrots are tender, about 2 hours longer.
9. Add reserved bacon to pot and continue to simmer for 5 minuters.
10. Remove bay leaves. Add half-and-half and stir. Taste stew and adjust with salt and pepper if necessary.
11. Add 4 tbsp of parsley, stir to combine, and serve, sprinkling each portion with the remaining parsley.

Old Fashioned Beef Stew

Ingredients

• 1/3 cup bacon, diced
• 1 tablespoon vegetable oil
• 4 lbs stewing beef, cut in 2 inch cubes
• 1 cup flour
• 4 tablespoons sweet paprika
• 5 medium onions, quartered
• 2 whole cloves
• 1 (14 ounce) can diced tomatoes, do NOT drain
• 2 garlic cloves, minced
• 1/2 teaspoon cinnamon
• 3 sprigs fresh parsley, chopped (or 1 Tablespoon dried)
• 2 bay leaves, crumbled
• 1 lb baby carrots
• 2 stalks celery, chopped
• 1 (14 ounce) can beef broth
• salt and pepper
• 1 teaspoon orange peel
• 2 lbs potatoes, peeled, quartered and boiled seperately

Instructions

1. Heat the oven to 250 degrees.
2. In a dutch oven, brown the chopped bacon in the oil. Remove bacon when done and set aside.
3. Place the flour and paprika in a plastic bag. Add the beef cubes and shake to coat the meat evenly.
4. In the same dutch oven you browned the bacon, add the meat, 1/3 at a time, and brown on all sides.
5. Add remaining ingredients, including the browned bacon bits. DO not add the potatoes at this time.
6. Bring to a boil, cover and bake 5 hours.
7. Before the stew is done, prepare the boiled potatoes.
8. When stew is done, remove from the oven and add the potatoes.

Ground Beef Recipe

Ingredients

• 300 gm lean ground beef
• 2 1/2 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon chilli flakes
• 1 lemon slices
• 2 cloves garlic
• 2 1/2 tablespoon soy sauce
• 1 teaspoon ginger
• powdered black pepper as required
• 2 tablespoon green onion

Instructions

1. Place a large non-stick pan over medium flame and pour oil in it. Once the oil is hot enough, add lean ground beef to it and cook till it changes its color from pink to a little brown.
2. Now, in a small bowl whisk together brown sugar, soy sauce, sesame oil, ginger, chili flakes and powdered black pepper. Once mixed well, pour this paste over the cooked ground beef and let it simmer for minimum 5 minutes. Your ground beef is now ready. Garnish it with a lemon slice, chopped spring onions, cooked cellophane noodles and serve hot.

Beef Stir Fry

Ingredients

• 2 tablespoons Vegetable oil divided
• 1 pound Sirloin Or Flank Steak thinly sliced
• 2 tablespoons Cornstarch
• 4 cups Vegetables
• 3 cloves Garlic minced
• 1 teaspoon Ginger minced
• 1/3 cup Orange juice
• 1/3 cup Water
• 1/4 cup Soy sauce
• 3 tablespoons Brown sugar
• 1.5 teaspoons Sesame Oil
• 1 tablespoon Cornstarch

Instructions

1. Season steak with salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables.
2. Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside.
3. Add vegetables to the pan and cook about until tender crisp, 4-5 minutes. Remove from pan and set aside with the beef.
4. Combine sauce ingredients except corn starch in a bowl and stir well.
5. Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.
6. Serve with noodles or over rice.

Slow cooker beef topside with red wine gravy

Ingredients

• 1 tbsp black peppercorns
• 1 tbsp English mustard powder
• 2 tbsp chopped rosemary
• 1 tsp celery seeds
• 15g dried porcini mushrooms
• 4 tbsp olive or rapeseed oil
• 1.6kg beef topside, cut into 12 slices
• 600ml hot beef stock
• 1 large carrot, peeled and roughly chopped
• 1 large onion, roughly chopped
• 2 sticks celery, roughly chopped
• 2 tbsp tomato purée
• 200ml red wine
• 1 tbsp cornflour (optional)

Instructions

1. Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cover and chill for at least 1 hr, but overnight is best.
2. Heat the slow cooker to high and pour in the stock. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker.
3. Cook on low for 6 hrs, then strain the liquid into a pan. Keep the meat and veg covered with foil so they stay warm. Bring the liquid to the boil, then simmer until reduced by a third and season. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Serve the beef with the gravy, along with some mash and greens.

Kittencal's Oven-Roasted Beef Short Ribs

Ingredients

• 5 -6 lbs short rib of beef
• 2 cups all-purpose flour (or more or less)
• 1 1/2 teaspoons seasoning salt
• 1/2 teaspoon fresh ground black pepper (to taste)
• 1/2 teaspoon garlic powder
• oil, as needed for browning sauce
• 6 garlic cloves, finely chopped
• 2 medium onions, chopped
• 2 teaspoons dried thyme, rubbed between fingers to release flavor (or to taste)
• 2 cups beef broth
• 1 cup dry red wine
• 8 ounces small white button mushrooms (optional)

Instructions

1. Set oven to 350 degrees F.
2. Heat bacon fat (or oil if using, can use both) in a large Dutch oven over medium-high heat.
3. In a shallow dish mix together flour, seasoning salt, black pepper and garlic powder.
4. Dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs.
5. Brown the ribs in the Dutch oven working in batches until lightly browned on all sides; remove to a plate.
6. Pour off all but about 2-3 tablespooons fat, and add in the onions, chopped garlic and thyme; saute until lightly browned.
7. Add in broth and red wine; bring to a boil, stirring.
8. Return the ribs to the Dutch oven (if possible in a single layer).
9. Add in the fresh small button mushrooms (if using, no need to saute the mushrooms first).
10. Cover with a lid and simmer for about 2 hours, or until the ribs are desired tenderness.
11. Season with salt and pepper to taste.
12. **NOTE** this is only optional: remove the ribs to a platter to keep warm and drain the cooking liquid through a sieve, then transfer the liquid to a saucepan to simmer and reduce slightly and thicken, scimming any fat that has accumulated on top, or you can just serve the sauce just as is from the Dutch oven.
13. Pour the sauce over the ribs.

Favorite Beef Stew

Ingredients

• 3 Carrots cut lengthwise into halves, then cut into 1-inch pieces
• 3 ribs Celery cut into 1-inch pieces
• 2 Large Potatoes peeled and cut into 1/2 inch pieces
• 1 1/2 cups chopped onions
• 1 bay leaf
• 1 1/2 tablespoons Worcestershire sauce
• 3/4 teaspoon Dried thyme leaves
• 3/4 teaspoon dred basil leaves
• 1/2 teaspoon black pepper
• 2 pounds lean beef stew meat cut into 1 inch pieces
• 1 14 oz can diced tomatoes undrained
• 1 14 oz can reduced sodium beef broth
• 1/4 cup all-purpose flour
• 1/2 cup cold water

Instructions

1. Layer ingredients in slow cooker in the following order: carrots, celery, potatoes, onions, garlic, bay leaf, Worcestershire sauce, thyme, basil, pepper, beef tomatoes with juice and broth. Cover and cook on LOW 8 to 9 hours.
2. Remove beef and vegetables to large serving bowl; cover and keep warm. Remove and discard bay leaf. Turn slow cooker to HIGH; cover. mix flour and water in small bowl until smooth. Ad 1/2 cup cooking liquid; mix well. Stir flour mixture into slow cooker. Cover and cook 15 minutes or until thickened. pour sauce over meat and vegetables. Serve immediately.

Grilled Ny Steak California Chanterelles And Corn Saute Garlic Rosemary Broken Vinaigrette Recipe

Ingredients

• 4 prime NY strip steaks, 8 oz each
• Kosher salt
• For corn:
• 4 tablespoons unsalted butter
• 4 ears of fresh white corn, cut off the cob
• 1 cup chanterelle mushrooms, cut in peices if they are really big
• 1 small shallot, chopped
• 4 sprigs of fresh thyme, leaves only
• white pepper & kosher salt to taste
• For
• 1/2 cup extra virgin olive oil (I used one from Spain, very fruity)
• 1 clove garlic, smashed
• 1 sprig rosemary
• 1/4 cup aged balsamic vinegar

Instructions

1. For "broken" vinaigrette: Place garlic, rosemary and olive oil in saucepan over medium heat until you can smell the aromas and the oil is warm. Take off heat and allow to sit for one hour so oil becomes infused.
2. Strain oil into small bowl. Add balsamic and VERY LIGHTLY stir with a small spoon. What you want is to keep the vinegar and oil separate so you get these cool looking beads of vinegar floating in the oil.
3. For corn: Melt butter in large non-stick pan. Add remaining ingredients and sauté over med-high until mushrooms are cooked and corn is slightly caramelized.
4. For steaks: Remove the steaks from the refrigerator about 30 to 40 minutes before cooking. Cover loosely with plastic wrap and allow the steaks to come to room temperature. Before grilling, shape the steaks by gently pushing the sides into the center to create height. Season both side with kosher salt
5. Place the meat on the hottest part of your charcoal grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the grill; gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn a New York strip steak only three times, cooking each side twice for 3 minutes at a time (for a total cooking time of 12 minutes), to get a rare steak with adequate char. Tent with foil and let rest for 10-15 minutes.
6. To plate: Place mound of corn in center of serving plate. Slightly overlap the steak on the corn. With a teaspoon, drizzle the vinaigrette in a swirl pattern around the plate. Garnish with fresh rosemary sprig.

The Perfect Steak

Ingredients

• 4 steaks (preferably New York Strip), 1" thick
• 2 cloves garlic minced or pressed
• 2 tablespoons worcestershire sauce
• 2 tablespoons balsamic vinegar
• freshly ground pepper
• 2 teaspoons dijon mustard
• 2 tablespoons soy sauce
• 2 tablespoons olive oil

Instructions

1. ? Trim excess fat from the steaks. In a heavy, resealable Ziploc bag combine the remaining ingredients.
2. ? Marinate the steaks for 1 hour at room temperature or up to 24 hours in the refrigerator. If refrigerating, bring steaks close to room temperature one hour before grilling for more even cooking.
3. ? Preheat the barbecue on HIGH. Brush grids with olive oil. Proceed as directed in the Steakhouse Guide.

Old-Fashioned Slow Cooker Beef Stew

Ingredients

• 4 large carrots cut in 2-inch chunks
• 2 celery ribs cut in 2-inch chunks
• 1/2 small rutabaga cut in 2-inch chunks
• 1 1/2 pounds simmering beef steak cut in 1 1/2-inch cubes
• 1 tablespoon vegetable oil
• 3 onions quartered
• 2 cloves garlic minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/4 cup all-purpose flour
• 1 cup beef broth
• 1 cup dry red wine
• 1 19 oz. can tomatoes
• 3 large potatoes peeled, cut in chunks
• 1 cup frozen peas
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons fresh parsley chopped

Instructions

1. In large Dutch oven, heat oil over medium heat; cook onions, stirring occasionally, until lightly coloured, about 5 minutes.
2. Add garlic, thyme and marjoram; cook, stirring, for 1 minute. Add beef, carrots, celery and rutabaga; sprinkle with flour and cook, stirring, until flour is moistened, about 1 minute.
3. Stir in broth, wine, potatoes and tomatoes, breaking up tomatoes with spoon; cover and cook on low for 8 to 10 hours.
4. Stir in peas, salt and pepper; cook until heated through, about 2 minutes. Sprinkle with parsley.

Red Wine-Marinated Steaks with Grilled Vegetables

Ingredients

• 2 cups dry red wine (such as Merlot)
• 1 tablespoon whole black peppercorns
• 1 tablespoon fennel seeds
• 1 bay leaf
• 2 (1-lb.) flank steaks, trimmed and divided
• 1 cup cherry tomatoes, halved
• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon balsamic vinegar
• 1 ½ teaspoons kosher salt, divided
• 1 ½ teaspoons black pepper, divided
• ½ teaspoon chipotle chile powder
• ¼ teaspoon onion powder
• 2 medium zucchini, cut diagonally into 1/2-in.-thick slices
• 2 yellow squash, cut diagonally into 1/2-in.-thick slices
• 1 cup loosely packed fresh basil leaves
• 2 tablespoons toasted pine nuts
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• 3 garlic cloves, coarsely chopped
• ¼ cup whole-wheat panko (Japanese breadcrumbs), toasted

Instructions

1. Bring wine, peppercorns, fennel seeds, and bay leaf to a boil in a saucepan; cook 10 minutes or until reduced by half. Place in a bowl; cool. Add 1 steak, turning to coat. Cover and chill 3 1/2 hours. Let stand at room temperature 30 minutes before grilling.
2. Combine tomatoes, 1 tablespoon oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; let stand 30 minutes.
3. Preheat grill to high.
4. Remove steak from marinade; discard marinade. Sprinkle marinated steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cut remaining unmarinated steak in half. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, chile powder, and onion powder; rub over half of unmarinated steak (for Texas Barbecue Hash). Sprinkle remaining half of unmarinated steak with 1/4 teaspoon salt and 1/4 teaspoon pepper (for California Steak Salad). Coat grill grates with cooking spray. Add steaks to grill; grill 10 to 12 minutes, turning occasionally. Let marinated steak stand 10 minutes; cut across the grain into thin slices. Reserve remaining steak for California Steak Salad and Texas Barbecue Hash.
5. Coat squashes with cooking spray; sprinkle with 1/4 teaspoon pepper. Grill 3 to 4 minutes on each side.
6. Place remaining 3 tablespoons oil, 1/4 teaspoon salt, basil, and next 4 ingredients (through garlic) in a blender; blend until smooth. Divide squash and steak among 4 plates; top with tomato mixture, pesto, and panko.

Beef bowl

Ingredients

• 8 Ounces 80/20 beef Make a ball and use a soda or beer can to push down and create a bowl shape
• 2 Strips Bacon Wrap around side of bowl
• 1/4 Cup Shredded cheddar
• 2 tablespoons Cream cheese

Instructions

1. Make beef bowl. Ball up beef, push a soda can through the center, build up sides to create a bowl shape.
2. Wrap two bacon slices around side of beef bowl.
3. Mix cheeses together in regular bowl and put inside beef bowl.
4. Cook on top rack of grill for 20 minutes on low/medium heat with grill covered.

Savory Salsbury Steak

Ingredients

• 2 slices white bread crusts removed, cubed
• 1/4 cup Onion finely chopped
• 1/4 cup Parsley fresh, finely shopped
• 1 Egg
• 1 tbs Onion soup mix
• 1 tbsp Tomato paste
• 2 cloves Garlic pressed
• 1 tsp Worcestershire sauce
• 1 1/4 lbs Ground beef lean 90%
• 1 tbsp Olive oil
• Vegetables ~~amp Sauce
• 2 medium Carrots peeled
• 1/2 cup Onion diced
• 3 cups O~quoteBrien Potatoes frozen
• 2 tbsp Tomato paste
• 1 package Mushroom sliced (8 oz)
• 1 can (14.5 oz) Beef broth
• 3 tbsp Onion soup mix

Instructions

1. 1 For patties, cobine bread, onion, parsley, egg, soup mix, tomato paste, pressed garlic and Worcestershire suce ; mix well. Add beef; mix well. Shape beef mix into siz oval shaped patties about 1/2 inch thick. Add oil to skillet; heat over med heat 1-3 min or until shimmering. Place patties in skillet; cook 3-4 minutes each side or until browned. Remove patties from skillet; keep warm.
2. 2. For vegy's and sauce, dice carrots, & onion. Add potatoes to skillet; cook 4-5 min or until beginning to brown . Add carrots & onion; cook 4-5 min or until crisp tender. Stir in tomato past. Add mushroom; cook 3-4 minuytes until mushrooms begin to soften. Add broth and soup mix; bring to simmer.
3. 3. Add patties back into skillet. Reduce heat to med; simmer 4-6 min until center of patties are no longer pink and temp is above 160 degrees.
4. Cal 350; fat 14g; carb 31g

South American Beef Steak with Chimichurri Salsa

Ingredients

• 6 sirloin steaks 1cm thick
• 6 garlic cloves peeled and finely chopped
• 1 red chilli deseeded and finely chopped
• 1 Juice of 1 orange
• 1 Juice of 1 lemon
• 2 tbsp chopped fresh parsley
• 100 ml (3½ fl.oz) olive oil
• 1 garlic clove peeled and finely chopped
• 1 tbsp finely chopped spring onion
• 1 tbsp white wine vinegar
• 1 pinch of dried chilli flakes
• 2 tbsp chopped fresh coriander
• 2 tbsp chopped fresh parsley
• 1 Juice of ½ lime
• 100 ml (3½ fl.oz) olive oil
• 1 Salt and freshly ground black pepper

Instructions

1. Using a sharp knife score the steaks 1mm (1/16in) deep in a criss-cross pattern.
2. Combine the ingredients for the marinade in a shallow glass or china dish or strong plastic bag, add the beef and toss in the marinade. Then place in the fridge for at least 1 hour (or up to about 8 hours).
3. To make the salsa, combine all the ingredients in a bowl and season to taste with salt and pepper.
4. Heat a grill pan, frying pan or your barbecue until very hot. Remove the beef from the marinade and cook for about 3-4 minutes on each side or longer, depending on your taste. Reserve the marinade and use it to brush over the steaks during the cooking. Transfer to serving plates, spoon over the chimichurri salsa, with more in a bowl on the side, and serve.

Wild Boar Meatballs or Any Domestic Pork, Beef, Turkey, and Veal

Ingredients

• 2 lbs ground wild boar (as fatty as possible)
• 1/2 cup finely chopped flat leaf parsley
• 1/2 cup finely chopped fresh basil
• 1 cup breadcrumbs
• 3 garlic cloves, minced
• 1/2 cup finely diced shallot
• 1 teaspoon dried oregano
• 2 teaspoons fresh ground black pepper
• 2 teaspoons kosher salt
• 1/2 cup parmesan cheese
• 1/4 cup ricotta cheese
• 1/2 cup heavy cream
• 1/4 cup marsala wine
• 2 eggs
• 4 tablespoons grapeseed oil
• 3 cups tomato sauce
• fresh linguine, cooked according to package instructions (or your other favorite pasta!)

Instructions

1. In a large bowl, combine all of the ingredients except the oil, tomato sauce, and pasta. Mix well with a wooden spoon or spatula until uniform in consistency.
2. Heat the grape seed oil in a large heavy bottom sauté pan.
3. Roll the wild boar mixture with your hands into 2-inch balls. Place them in the hot oil and cook for 2-3minutes on all sides until well browned.
4. Add the sauce and simmer covered for 10 minutes.
5. Spoon the meatballs and sauce over your favorite pasta or rice.

Low-Fat Beef & Lentil Soup (High Fiber)

Ingredients

• 3/4 lb round tip steak, cut 1/8 to 1/4-inch thick
• 2 teaspoons vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 2 cups water
• 1 (13 1/2 ounce) can ready-to-serve beef broth
• 1 (8 ounce) jar salsa
• 2 cups spinach leaves or 2 cups escarole, thinly sliced
• 1 cup lentils

Instructions

1. In Dutch oven, heat oil over medium heat until hot. Add onion and garlic; cook and stir 3 to 5 minutes or until tender.
2. Add water, broth, picante sauce and lentils.
3. Bring to a boil; reduce heat to low.
4. Cover tightly and simmer 35 to 45 minutes or until lentils are tender.
5. Meanwhile trim fat from beef steaks.
6. Stack steaks and cut lengthwise in half and then crosswise into 1-inch strips; set aside. Increase heat to medium; bring to a boil.
7. Stir in beef and escarole. Immediately remove from heat. Cover and let stand 5 minutes before serving.

Stir-fried beef with ginger

Ingredients

• 350g lean beef, cut across the grain into thin slices (you need a quick-cooking cut, such as minute steak)
• 1 lemongrass stalk, trimmed and finely chopped
• 1 tbsp soy sauce
• 2 tbsp fish sauce
• 4 tsp brown sugar
• ½ tsp chilli flakes
• 1 lime, juiced
• 3 tbsp vegetable oil
• 1 green pepper, thinly sliced
• 2 bunches of spring onions, green and white parts separated and finely sliced
• 6 garlic cloves, finely chopped
• 1 tbsp grated ginger
• small bunch of basil, or purple basil, leaves picked and roughly chopped
• cooked rice (about 250g uncooked weight), or cooked rice noodles
• 50g roasted peanuts, roughly chopped

Instructions

1. Toss the strips of steak, the lemongrass, soy sauce, half the fish sauce, half the sugar and half the chilli flakes together in a bowl. Set aside in the fridge to marinate for at least 20 mins or up to 6 hrs.
2. Mix the remaining fish sauce with the lime juice, remaining chilli flakes, the rest of the sugar and 3 tbsp water, then set aside.
3. Heat 1 tbsp vegetable oil in a large non-stick or cast iron wok or frying pan over a high heat. Once hot, tip in half the marinated steak strips and stir-fry for 2 mins until just cooked through, then remove to a large plate using tongs or a slotted spoon and repeat using another 1 tbsp of oil and the remaining beef. Remove to the plate, then wipe the wok or pan clean using kitchen paper.
4. Add the remaining oil to the pan and fry the green pepper and the white parts of the spring onion. Stir-fry over a high heat for 2-3 mins, then add the garlic and ginger and stir-fry for another 45 seconds-1 min. Return the steak to the pan, stir well, then add the lime dressing and most of the basil leaves, mixing well to coat.
5. Divide the stir-fry between bowls alongside rice or noodles, then scatter with the chopped peanuts, the remaining basil leaves and the green parts of the spring onions.

Hamburger Steak with onion & mushroom gravy

Ingredients

• 3 1/2 lbs Ground Beef 80/20 mix preferable
• 1 small Onion Chopped fine
• 3 cloves Garlic Chopped fine
• 4 tsp Sea Salt
• 2 tsp Fresh ground black pepper
• 2 tbsp Worchestire Sauce
• 2 tbsp Light Soy Sauce
• 1 large Egg
• 1 cup Bread crumbs
• 3 tbsp Cooking Oil don't use olive oil
• 3 large Sweet Onions chopped or julienne
• 16 oz Sliced Mushrooms Baby Bella preferable
• 6 tbsp All purpose flour
• 4 cups Beef stock
• 2 tbsp Balsamic Vinegar
• 2 tbsp Worcestershire sauce
• 2 tsp Dried Thyme Leaves Substitute 10 fresh thyme stalks

Instructions

1. In a large mixing bowl, spread out ground beef in bowl to make thin layer. Spread evenly the onion, garlic, sea salt, black pepper, Worcestershire, soy, and bread crumbs. Crack egg in bottom of meat mixture then gently mix meat mixture until all is incorporated, do not over work mixture. Heat oil in large heavy bottom skillet on med/high, form meat mixture into 7 patties of equal thickness. Cook patties on each side until browned well then remove from skillet. Reduce heat to medium, add onion and mushrooms, stir frequently to deglaze the skillet and cook onions and mushrooms until very soft and caramelized (at least 15 minutes). Note: can add 1/4 cup water at a time to clean the bottom of the skillet if needed while cooking onions / mushrooms. Once onions are very soft and caramelized, add flour and stir in well. After 2-3 minutes, slowly add beef stock, balsamic vinegar, Worcestershire sauce, and thyme. Stir well then cook on low heat (covered) for 5 minutes...stir well and adjust seasoning if needed at this point. Once seasoning is right, add meat back into gravy, spoon sauce over meat patties. Cover and cook 15 minutes then turn off and serve. Note: gravy can be thinned with additional beef stock or water in small quantities.

Old Fashioned Beef Stew

Ingredients

• 2 pounds boneless beef round steak cut into 1-inch cu
• 1/4 cup Light Balsamic Vinaigrette Dressing
• 1 tablespoon dijon Mustard
• 2 carrots peeled and sliced
• 1 large red potato cubed
• 8 fresh mushrooms sliced
• 4 cloves garlic minced
• 1 can Italian diced tomatoes undrained
• 1/4 cup flour
• 1/4 cup water
• 1 12 oz package noodles uncooked

Instructions

1. HEAT nonstick skillet on medium-high heat. Add meat, in batches; cook 4 to 5 min. or until evenly browned, stirring frequently. Place in slow cooker.
2. MIX dressing and mustard; pour over meat. Top with next 5 ingredients; cover with lid.
3. COOK on LOW 8 hours (or on HIGH 4 hours), cooking noodles as directed on package for the last 15 min.
4. MIX flour and water; stir into meat mixture. Cook, covered, 5 min. or until sauce is slightly thickened; stir before serving. Serve over drained noodles.

Beef Consomme Recipe

Ingredients

• 2 cans beef broth, condensed
• 1 soup can of water
• 1 Sm. onion, diced (1/4 C.)
• 1 Sm. carrot, diced (1/4 C.)
• 1 Sm. celery stalk, diced (1/4 C.)
• 2 sprigs parsley
• 1 Sm. bay leaf
• 1/8 Tsp. dried thyme leaves

Instructions

1. 1) Heat all ingrediants to boiling
2. 2) reduce heat
3. 3) cover and simmer for 30 min.

Warm Beef Salad

Ingredients

• ; Oregano/Thyme
• ; varieties, such as
• Balsamic vinegar
• Julienne Carrot/Shredded
• Spanish Onions; (cut finely)
• Porterhouse steak
• ; rocket
• Snowpeas
• Fresh Herbs; such as
• Garlic
• Dry Cajun or Moroccan spice
• olive oil
• Salad Greens - mescalin mix;
• Bitter greens etc

Instructions

1. Dust porterhouse steak in the dry spice mix of your choice, cover and leave to marinade for about an hour in the refrigerator. Pull steak out of the fridge about 10 to 15 minutes before you are going to cook them to allow the meat to take the fridge chill off...if you cook meat with a fridge chill on it, they will shrink a lot more and take longer to cook. Seal off the porterhouse steaks, and cook to your preference (5 minutes each side, for a medium/rare porterhouse). Remove the pan from the heat, and put a saucepan lid or piece of foil over the top of pan to rest for a couple of minutes. While meat is resting, make up the dressing. For the beef dressing...sweat off the onions lightly, then mix in balsamic vinegar, olive oil, fresh herbs and garlic...warm through gently. Meanwhile, arrange salad greens and vegetables in bowl, slice meat and arrange on top of the salad mixture, and pour over warm salad dressing. There you have another great idea for beef! Recipe courtesy Lachlan Bowtell, Meat & Livestock, Australia Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Guinness-Marinated Bison Steak Sandwiches

Ingredients

• 1 cup Guinness or other dark stout
• 1/2 cup finely chopped red onion
• 1 large red onion, sliced into 1/2-inch-thick rings
• 1/3 cup soy sauce
• 2 tablespoons light molasses
• 1 tablespoon finely chopped thyme
• 1 tablespoon minced garlic
• 1/2 teaspoon Worcestershire sauce
• Freshly ground black pepper
• Four 6- to 8-ounce boneless bison rib eye steaks, about 1 1/2 inches thick (See Note)
• Extra-virgin olive oil, for brushing
• Salt
• 24 cremini mushrooms, stemmed
• Four 1/2-inch-thick slices of rye toast

Instructions

1. In a bowl, whisk the Guinness with the chopped onion, soy sauce, molasses, thyme, garlic, Worcestershire sauce and 2 teaspoons of pepper. Pour the marinade into a large, resealable plastic bag. Add the steaks and turn to coat. Seal and refrigerate overnight.
2. Light a gas grill, then set it up for both direct and indirect grilling by turning off half of the burners. Remove the steaks from the marinade and pat dry. Brush with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred, 6 minutes. Move the steaks to indirect heat, close the grill and cook until medium-rare, 8 to 10 minutes. Let rest on a carving board for 10 minutes. Slice 1/2 inch thick.
3. Brush the onion rings and mushrooms with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until softened, 6 minutes.
4. Arrange the toasts on plates or a platter and top with the grilled onions, sliced steak and mushrooms. Drizzle with any juices from the bison steaks and serve.

Slow Cook Creamy Swiss Steak

Ingredients

• 3/4 cup all-purpose flour
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 pounds boneless beef round steak cut into serving-size portions
• 2 tablespoons Butter
• 1/2 cup Finely chopped onions
• 2 cans condensed cream of mushroom soup
• 1 cup Water
• Hot cooked noodles

Instructions

1. 1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
2. 2. In a large skillet, brown beef in butter on both sides. Transfer to a 3-qt. slow cooker; top with onion. Combine soup and water; pour over onion. Cover and cook on low for 8-10 hours or until meat is tender. Serve with noodles.

Basic Stir-Fried Beef #1

Ingredients

• 1 1/2 tb Vegetable oil
• 1/4 lb Lean beef
• 1 lb Vegetables
• 1/2 ts Salt
• 1 1/2 tb Vegetable oil
• 1 tb Cornstarch
• 2 sl Fresh ginger root
• 1 tb Soy sauce
• 1/2 c Vegetable stock
• 1/2 ts Sugar
• 1 tb Sherry

Instructions

1. 1. Slice beef thin against the grain. Combine cornstarch, soy sauce, sherry and sugar. Add to beef and toss to coat. Let stand 15 minutes, turning occasionally. 2. Slice vegetables. Mince ginger root. 3. Heat oil. Add beef and stir-fry until it loses its redness (about 2 minutes). Remove from pan. 4. Heat remaining oil. Add salt, then ginger root and stir-fry a few times. Add vegetables and stir-fry to heat and coat with oil. 5. Stir in stock and heat quickly. Cook, covered, over medium heat, until vegetables are nearly done. 6. Return beef and stir-fry to reheat and blend flavors (about 1 minute more). Serve at once. NOTE: Any vegetable can be used (see "Cooking Instructions for Vegetables" for details on cooking time). For suggested combinations, see "Basic Stir-Fried Vegetable Combinations". VARIATIONS: In step 1, add to the cornstarch mixture 1 egg, beaten. Omit the cornstarch, sherry and sugar, and double the soy sauce instead. Toss beef in the soy, then dip in beaten egg. In step 3, before adding beef, add 1 garlic clove, crushed; and 1 scallion stalk, in 1/2-inch sections, and stir-fry a few times. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

Diner Chicken Fried Steak

Ingredients

• 1 1/2 pounds Beef round steak
• 1 Egg beaten
• 2 tablespoons Milk
• 2 tablespoons Flour
• 3/4 cups Seasoned breadcrumbs
• 1/4 cup Oil
• 1 teaspoon Salt
• Pepper to taste
• 2 tablespoons Oil
• 2 tablespoons Flour
• 1/2 teaspoon Salt
• Pepper to taste
• 1 cup Milk

Instructions

1. Pound the round steak very thin and cut into serving portions. In a small bowl mix together the egg and the milk. Have the flour and the breadcrumbs ready in shallow bowls. Coat the round steak in the flour. Dip into the egg and then the breadcrumbs.
2. In a skillet heat 1/4 cup of oil. Cook the round steak on all sides until brown. Season with salt and pepper to taste.
3. In a saucepan blend together 2 tablespoons of oil and the flour. Add the salt and pepper to taste. Gradually pour in the milk. Cook over medium heat for 1 minute, stirrring constantly until the gravy thickens. Pour over the round steak.

Home-Style Salisbury Steak with Mushroom Gravy

Ingredients

• 1 pound lean ground beef
• 1 onion finely chopped
• 2 slices thin-sliced whole-wheat bread, cut into cubes
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 teaspoons olive oil
• 1/4 pound fresh shittak mushrooms stems removed and caps sliced
• 1 tablespoon all-purpose flour
• 1 cup reduced-sodium beef broth

Instructions

1. 1 preheat the broiler. spray a broiler rack with nonstick spray.
2. 2. stir the beef, onion, bread, salt, and pepper together in a large bowl until well mixed. shape into four oval patties. Place the patties on the broiler rack and broil, 6-inches from the heat, until an instant-read thermometer inserted into the side of each patty registers 160 degrees about 6 minutes.
3. 3. to make the gravy, heat the oil in a large nonstick skillet over medium heat. add the mushrooms and cook, stirring occasionally, until tender, about 8 minutes. sprinkle the mushrooms withthe flour stirring to coat. add the broth and bring to a boil, stirring until the sauce bubbles and thickens. add the patties to the skillet, reduce the heat and simmer, uncovered, 2-3 minutes.

One-pot spicy beef

Ingredients

• 2 sunflower oil
• 1 large onion, roughly chopped
• 1 garlic clove, finely chopped
• 1 small red chilli, finely chopped
• 2 red peppers, roughly chopped
• 2 celery sticks, diced
• 400 (14oz) lean beef mince
• 400 can chopped tomatoes
• 2 x 400 x 400g cans mixed beans, drained
• 1–2 Tabasco

Instructions

1. Heat oil in a large frying pan. Add onion to the pan with 2tbsp water. Cook for 10min until softened. Add the garlic and chilli and cook for a further 1-2min until golden. Add the pepper and celery and cook for 5min.
2. Add the beef to the pan and brown all over. Add the canned tomatoes, mixed beans and the Tabasco, then simmer for 20min. Serve with: a soft flour tortilla or basmati rice - 50g (2oz) per person - cooked according to the packet instructions.
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Steak With Sauteed Onions Recipe

Ingredients

• 6 (4oz) beef tenderloin steaks (1 inch thick)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1 small red onion, cut into 6 wedges
• 2 cloves garlic, minced
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon dried oregano, crushed
• 2 tablespoons whipping cream
• 6 tablespoons onion marmalade or orange marmalade

Instructions

1. Sprinkle meat with salt and pepper.
2. In a large skillet melt butter over medium heat.
3. Add onion and garlic; cook and stir for 6 to 8 minutes or until onion is tender but not brown.
4. Remove onion from skillet.
5. Increase heat to medium high; add steaks to skillet; cook to desired doneness, turning once.
6. After turning, sprinkle meat with basil and oregano.
7. Remove meat from skillet; place on serving platter.
8. Return onions to skillet; heat onions through.
9. Remove skillet from heat; stir in whipping cream.
10. Spoon cream over steaks.
11. Top each steak with marmalade and divide onions evenly among steaks.

Beef /Vegetable Stir-fry

Ingredients

• 1 beef,, top round steak
• 1-1/2 broccoli, cut into 1-inch pieces
• 3 carrots, bias cut
• 1 cornstarch
• 1 salt
• 1/2 sugar
• 2 soy sauce
• 2 dry sherry
• 2 cooking oil
• 1 medium onion, cut into wedges
• 1/2 frozen peas, thawed
• 1/2 chestnuuts, drained and thinly sliced
• 1/2 bamboo shoots halved lengthwise
• deep-fried rice sticks or hot cooked rice

Instructions

1. Partially freeze beef, slice very thinly across the grain into bite-size strips.

Chicken-Fried Steak with Southern Gravy

Ingredients

• 2 tb milk
• 1/2 c Beef instant bouillon
• 1 1/2 c flour Unsifted
• 2 c Cracker crumbs
• Pepper to taste
• 1/2 ts Black pepper
• 3 tb Drippings or margarine
• 1/4 c Shortening
• 2 lb Round steak (1/2" thick)
• 2 Egg beaten
• 1 3/4 c Milk or water
• Salt to taste

Instructions

1. Cut steak into serving pieces. Pound steak thoroughly. Mix eggs and milk. Dip meat into egg mixture, then into cracker crumbs. Brown, slowly, on both sides in hot shortening. Season with salt and pepper to taste. Cover tightly, and cook over very low heat 45 to 60 minutes or until tender. Serve with Southern Gravy over steaks. Gravy: Make ready mix by combining first 3 ingredients in medium bowl. Store at room temperature in pint jar with tight fitting lid. Shake before using. Stir 1/4 cup ready mix into drippings. Cook and stir until brown. (This is to cook the flour; do not burn it.) Add water or milk; stir until thick and bouillon is dissolved.

Beef And Noodles Recipe

Ingredients

• About a lb of beef tips or sirloin cut into strips.
• 1/2 Yellow Onion chopped
• 1 Clove Minced Garlic
• 1 Tbsp Olive Oil
• 1 1/2 Cup of Water
• 1/4 cup of Au Jus
• 1/2 Cup Red Wine
• 1 tsp Salt
• 1 tsp fresh cracked black pepper (or to taste, I like it a little spicer)
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 2 tsp Thyme
• 2 Tbsp Cornstartch
• 1 Package Egg Noodles

Instructions

1. In a medium skillet heat olive oil and garlic. Then brown meat and onions.
2. In seperate sauce pan cobine the rest of the ingredents (except cornstart) and bring to a boil. Reduce heat and stir in cornstarch, continue stiring until mixture thckens.
3. In a casarole dish pour liquid over meat and onion mixture. Cover with aluminum foil and bake for 90 miutes.
4. Afer beaf and onions have baked for 90 minutes bring egg noodles to a boil in sauce pan, strain and stir into meat mixture and bake covered for an additional 30 minutes.
5. Serve over mashed potatoes.

Drunken Stir-Fried Beef with Green Beans

Ingredients

• Drunken Paste:
• ½ teaspoon kosher salt
• 7 garlic cloves, minced
• 1 ¼ teaspoons minced bird chile or 2 1/2 minced serrano chile
• 2 teaspoons coarsely chopped galangal or peeled fresh ginger
• 1 tablespoon chopped peeled fresh lemongrass
• 2 kaffir lime leaves, thinly sliced, or 1 teaspoon grated lime rind
• Stir-fry:
• Cooking spray
• 1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
• 2 cups (1-inch) diagonally cut green beans
• 1 cup quartered cherry tomatoes
• 1 tablespoon sugar
• 3 tablespoons Thai fish sauce
• 1 teaspoon cider vinegar
• 1 cup Thai basil leaves

Instructions

1. To prepare the paste, combine the salt and minced garlic in a mortar and pestle, and pound to form a paste. Add chile, galangal, lemongrass, and lime leaves, one at a time, until each ingredient is incorporated into paste.
2. To prepare stir-fry, heat a wok or large nonstick skillet coated with cooking spray over medium-high heat. Add paste, and stir-fry for 30 seconds (fumes may cause eyes and throat to burn slightly). Add beef; stir-fry for 3 minutes. Add beans; stir-fry for 1 minute. Add tomatoes, sugar, fish sauce, and vinegar; stir-fry for 1 minute or until beef reaches desired degree of doneness. Stir in basil.
3. Wine Note: Here's a great example of a beef dish laced with lots of green flavors - in this case, lemongrass, lime and basil. A Sauvignon Blanc, itself sporting green notes, would pair wonderfully with this dish. Try Jepson Sauvignon Blanc 1999 (Mendocino County, California; $11).

Hamburger Steak with Onion Gravy

Ingredients

• 1 pound ground sirloin
• 1/2 teaspoon salt divided
• 1/2 teaspoon freshly ground black pepper divided
• 1 tablespoon canola oil divided
• 1 1/2 cups vertically sliced onion
• 2 teaspoons all-purpose flour
• 1 cup unsalted beef stock
• 2 tablespoons thinly sliced green onions (optional)
• Quick Chive Mashed Potatoes
• Smoky Haricots Verts and Mushrooms

Instructions

1. 1. Divide beef into 4 equal portions, shaping each into a 1/2-inch-thick patty. Sprinkle patties evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat; swirl to coat. Add patties; cook 3 minutes on each side or until browned; remove from pan.
2. 2. Add remaining 1 teaspoon oil to pan; swirl to coat. Add vertically sliced onion; saut? 3 minutes or until lightly browned and tender. Sprinkle onion with flour; cook 30 seconds, stirring constantly. Add stock and remaining salt and pepper; bring to a boil. Return patties to pan; reduce heat to medium, partially cover, and cook 5 minutes or until gravy is slightly thickened. Sprinkle with green onions, if desired.

Beef Tenderloin

Ingredients

• 1/2 c. extra-virgin olive oil
• 2 tbsp. balsamic vinegar
• 2 tbsp. whole grain mustard
• 3 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 1 dried bay leaf
• 2 cloves garlic, smashed
• 2 tbsp. honey
• 1 (2-lb.) beef tenderloin, rested at room temperature for 1 hour
• 1 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 2 tsp. fresh rosemary, finely chopped
• 1 clove garlic, minced
• 1/2 c. Greek yogurt
• 1/4 c. sour cream
• 1 tsp. prepared horseradish
• Juice of 1/2 lemon
• Kosher salt

Instructions

1. In a large bowl, mix together oil, vinegar, mustard, thyme, sprigs of rosemary, bay leaf, smashed garlic, and honey. Add meat to bowl, cover with plastic wrap, and marinate in refrigerator for 1 hour or up to one day. Optional: Bring tenderloin up to room temperature before baking.
2. Preheat oven to 450º. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside. Remove tenderloin from marinade and pat dry with paper towels. Season all over with salt, pepper, rosemary, and minced garlic, then place on rack.
3. Roast until cooked to your liking, about 20 minutes for rare. Let rest 5 to 10 minutes before slicing.
4. Meanwhile, make sauce: In a medium bowl, whisk together yogurt, sour cream, horseradish, and lemon juice, and season with salt.
5. Slice tenderloin and serve with sauce on the side.

Beef stew with mash and leeks

Ingredients

• 1000g of braising beef, diced
• 350ml of beef stock
• 4 large carrots, peeled and diced
• 1 large onion, large dice
• 4 garlic cloves, large, smashed
• 750ml of red wine
• 140g of tomato paste
• 2 tsp thyme, dried
• 12 baby onions, peeled
• 200g of button mushrooms, cut into quarters
• 1 tbsp of brown sugar
• 5 tbsp of olive oil
• 2 pinches of salt
• 2 pinches of black pepper
• 8 King Edward potatoes, peeled and cut into chunks
• 2 leeks, washed and sliced
• 60g of butter
• 100ml of milk
• 1/2 bunch of flat-leaf parsley, small, chopped
• 1 pinch of salt
• 1 pinch of pepper

Instructions

1. Preheat the oven to 180˚C/gas mark 4. Season the beef generously with salt and pepper
2. Heat 2 tablespoons of olive oil in a large ovenproof pan (with a lid) over a medium-high heat
3. Once the pan is hot, add enough beef to cover the base of the pan. Brown evenly on all sides, then remove from the pan and set aside in a large bowl. Repeat with the remaining beef
4. Add 100ml of beef stock to the pan. Use a wooden spoon to scrape up the caramelised pieces stuck to the pan. Allow to simmer gently for 2-3 minutes, then pour over the beef
5. Heat 2 tablespoons of oil in the same pan placed over a medium heat. Add the carrots, onion and garlic, fry until the onion softens slightly, approximately 3 minutes
6. Add the beef and juices from the bowl back to the pan, along with the wine, stock, tomato paste and thyme. If the beef is not covered, add more stock or wine
7. Bring to the boil, then reduce to a low heat and cook for 2 minutes. Cover with a lid and place in the oven for 2 1/2 - 3 hours, or until the meat is very tender
8. Meanwhile, place a frying pan over a medium heat and add a tablespoon of oil. Once hot, add the baby onions and mushrooms and fry until a light golden brown colour. Remove from the heat and set aside
9. Remove the beef from the oven and add the onions and mushrooms. Place back on a low heat and simmer until the sauce thickens, approximately 20 minutes
10. Add the brown sugar and season with a pinch of salt and pepper and continue to simmer
11. Meanwhile, add the potatoes to a pot of cold water and bring to the boil
12. After 5 minutes, add the leeks to the boiling potatoes
13. Once the potatoes are tender, strain off the water and return to the pan. Add the milk, butter, salt, pepper and chopped parsley to the pan and mash well
14. To serve, spoon some of the leeks and mash onto the centre of each plate and press down gently to create a well in the middle. Ladle the hot beef stew into the well and serve immediately

Cabernet-Braised Beef Short Ribs

Ingredients

• 4 tablespoons all-purpose flour
• 2 pounds bone-in beef short ribs, trimmed
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 ½ cups (1-inch-thick) sliced celery
• 1 cup (1-inch-thick) sliced carrot
• 6 garlic cloves, sliced
• 2 (6-inch) rosemary sprigs
• 1 medium onion, cut into 8 wedges
• 2 tablespoons tomato paste
• ½ cup fat-free, lower-sodium beef broth
• ½ cup cabernet sauvignon or other dry red wine
• ¼ cup water
• 1 tablespoon cold water
• 3 cups hot cooked wide egg noodles
• Chopped fresh parsley (optional)

Instructions

1. Place 3 tablespoons flour in a shallow dish. Sprinkle beef with salt and pepper; dredge in flour. Remove lid from a 6-quart Instant Pot. Press [Sauté], and use [Adjust]to select “More” mode. When the word “Hot” appears, swirl in oil. Add beef to cooker; cook 8 minutes, browning on all sides. Remove beef from cooker, reserving 1 tablespoon drippings in cooker.
2. Add celery and next 4 ingredients (through onion) to drippings in cooker; sauté 4 minutes. Stir in tomato paste. Add broth, wine, and 1⁄4 cup water to cooker, scraping cooker to loosen browned bits. Return ribs to cooker. Turn cooker off.
3. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure”, and use [-] or [+] to choose 52 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release.
4. Remove beef from cooker. Strain cooking liquid through a fine sieve into a bowl; discard solids. Return cooking liquid to cooker. With lid off, press [Sauté], and use [Adjust] to select “More” mode.
5. Combine 1 tablespoon cold water and 1 tablespoon flour in a small bowl. When cooking liquid comes to a boil, add flour mixture, stirring with a whisk. Turn cooker off. Press [Sauté], and use [Adjust] to select “Normal” mode. Simmer, stirring constantly, 3 minutes or until slightly thick. Serve ribs and noodles with sauce. Garnish with chopped parsley, if desired.

Beef Strips With Zucchini and Tomatoes

Ingredients

• 2 small round steaks, approximate 1/2 to 3/4 pound, cut in strips
• 1 (15 ounce) can zucchini, in italian style sauce (I used del monte)
• 1 (15 ounce) can diced tomatoes, with juices
• italian seasoning
• 1 1/2 teaspoons minced garlic (i used jarred for convenience)
• salt, pepper to taste
• crushed red pepper
• diced onion, was considering using, but did not
• egg noodles
• 8 ounces water, if mixture too thick
• 1/4 cup wine, if desired it was what I had, not necessary, can also use beef broth id desired (I used a zinfandel, i did not use)

Instructions

1. In electric skillet or frying pan brown beef strips (can use pam spray, i did not use).
2. when browned add seasonings.
3. add canned zucchini and tomatoes.
4. simmer ( i left mine for 30 minutes in electric skillet) can be put on low and left to simmer, only melds flavors.
5. stir occasionally.
6. meanwhile cook egg noodles according to package directions.
7. add small amount of water to beef mixture if needed.
8. drain egg noodles.
9. serve beef mixture over egg noodles with juice.

French Style Braised Short Ribs

Ingredients

• 2 pounds beef short ribs, cut into 3-4 inch pieces
• 1 large onion, sliced
• 3 carrots, sliced
• 3 stalks celery, sliced
• 8 ounces mushrooms, quartered
• 4 cloves garlic, chopped
• 1 pinch red pepper flakes (optional)
• 3 cups beef broth
• 2 cups dry red wine (or more broth)
• 2 tablespoons tomato paste
• 2 heads of garlic, with the tops removed
• 2 tablespoons balsamic vinegar
• 2 bay leaves
• 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
• 1 teaspoon rosemary, chopped (or 1/2 teaspoon dried rosemary)
• 2 tablespoons parsley, chopped

Instructions

1. Brown the beef in a large, oven-safe, sauce pan over medium-high heat, about 3-4 minutes per side, and set aside before draining off all but 2 tablespoons of the grease.
2. Add the onions, carrots, celery, and mushrooms and cook until tender, about 7-10 minutes.
3. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
4. Add the broth, wine, tomato paste, heads of garlic, balsamic vinegar, bay leaves, thyme, rosemary, and beef, bring to a boil, reduce the heat, cover and simmer unto the beef is fall apart tender, about 2-3 hours. (Option: Transfer the pot to a preheated 350F/180C oven and roast, covered, until fall apart tender, about 2-3 hours. OR Transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 3-4 hours.)
5. Remove the bay leaves, season with salt and pepper to taste and serve over mashed potatoes, or mashed celery root, mashed parsnips, pasta, etc. with bread to soak up all the tasty sauce. Squeeze the roasted garlic out of the heads of garlic, sprinkle on the parsley and enjoy!

Slow-cooker beef pot roast

Ingredients

• 2 tbsp sunflower oil
• 1½ kg rolled beef brisket
• 2 tbsp plain flour
• 3 carrots, chopped
• 3 sticks of celery, chopped
• 2 parsnips, chopped
• 1 onion, chopped
• 80g button mushrooms
• 2 bay leaves
• 2 garlic cloves, crushed
• 2 tsp English mustard
• 500ml red wine
• 250ml beef stock

Instructions

1. Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
2. Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
3. Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
4. Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
5. Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
6. While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
7. Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.

Slow Cooker- Southwestern Beef Stew

Ingredients

• 1-1/2 pounds beef top round steak cut into 1/2 inch cubes
• 1 can Beef broth 14-1/2 ounces
• 1 cup potatoes cubed and peeled
• 1 cup carrots sliced
• 1 cup onion chopped
• 1/4 cup sweet red pepper chopped
• 1 Jalapeno peppers seeded and chopped
• 1 Garlic cloves minced
• 1-1/2 teaspoons Chili powder
• 1/2 teaspoon salt
• 1 can diced tomatoes 14-1/2 ounces, undrained
• 2 tablespoons All purpose flour
• 2 tablespoons Water
• 2 tablespoons Fresh Cilantro minced

Instructions

1. In a Dutch oven coated with cooking spray, brown meat on all sides over medium high heat.
2. Add the broth, potatoes, carrots, onion, red pepper, jalapeno, garlic, chili powder and salt. Bring to a boil.
3. Reduce heat; cover and simmer for 30 minutes or until potatoes and carrots are tender. Add tomatoes; cover and cook 1 hour longer or until meat is tender.
4. Combine flour and water until smooth; stir into pot.
5. Stir in cilantro. Bring to a boil; cook and stir for 2 minutes or until thickened.

Balthazar's Braised Beef Ribs

Ingredients

• 6 short rib of beef (5 to 7 pounds)
• 2 sprigs rosemary
• 6 sprigs thyme
• 1 bay leaf
• 1 stalk celery, halved
• 3 teaspoons kosher salt
• 2 teaspoons fresh coarse ground black pepper
• 3 tablespoons vegetable oil
• 3 medium carrots, peeled and cut into 1-inch pieces
• 1 medium onion, roughly chopped
• 4 shallots, peeled and sliced 1/4 inch thick
• 5 garlic cloves, peeled and halved
• 3 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 1/2 cup ruby port
• 4 cups full-bodied wine, such as cabernet sauvignon
• 6 cups veal stock (veal stock is really best but you can substitute good homemade beef stock)

Instructions

1. Preheat the oven to 325°F
2. Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.
3. Season the short ribs with 2 teaspoons of the salt and the pepper.
4. Heat the oil in a large Dutch oven over a high flame until it smokes.
5. In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches.
6. Remove the ribs and set aside when done.
7. Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot and saute for 5 minutes, until the onion is soft and light brown.
8. Stir in the tomato paste and cook for 2 minutes.
9. Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle.
10. Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.
11. Return the ribs to the pot (they will stack into two layers).
12. Add the stock and the remaining 1 teaspoon of salt; if the stock doesn’t cover the ribs by at least 1 inch, add water up to that level.
13. Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top -- they’re done when the meat is fork tender and falling off the bone.
14. Transfer the ribs to a large platter and remove the strings.
15. Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan.
16. Discard the solids.
17. Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour.
18. Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.

Beef Steak Provencale

Ingredients

• 3 teaspoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 lbs boneless beef round steak
• 1 teaspoon vegetable oil
• 1 cup dry red wine
• 1/2 cup water
• 2 cloves garlic, crushed
• 1/2 cup pitted ripe olives
• 6 medium carrots, cut in 1 inch pieces
• 2 medium onions, cut into quarters

Instructions

1. Mix flour, salt, and pepper.
2. Pound into the steak on both sides.
3. Cut steak in 6 pieces.
4. Heat oil in 10 inch skillet.
5. Cook and brown beef for about 10 minutes.
6. Add wine, garlic, and water.
7. Heat to boiling.
8. Reduce heat, cover and simmer 1 hour.
9. Add olives, carrots, and onions.
10. Cover and simmer until beef and carrots are tender, about 30 minutes.
11. Serve with buttered noodles.

Quick Beef Stir-Fry

Ingredients

• 2 tbsp Vegetable oil
• 1 lb Beef Sirloin cut into 2 inch strips
• 1 1/2 cup Fresh Broccoli Florets
• 1 Red bell pepper cut into strips
• 2 Carrots thinly sliced
• 1 Green onion chopped
• 1 tsp Garlic minced
• 2 tbsp Soy sauce
• 2 tbsp Sesame seeds toasted

Instructions

1. Step 1:
2. Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes.
3. Step 2:
4. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
5. Step 3:
6. Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Curried Beef & Onions

Ingredients

• 1 lb flank steak, trimmed
• 2 teaspoons vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon grated peeled fresh ginger
• 3 cloves garlic, smashed
• 1 jalapeno pepper, seeded and minced
• 2 cups vertically sliced onions
• 1 tablespoon curry powder (or to your taste)
• 1 teaspoon ground coriander
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 cup plain low-fat yogurt
• 2 cups hot cooked basmati rice
• fresh cilantro stem (optional)

Instructions

1. Cut steak diagonally across grain into thin slices.
2. Heat oil in a large nonstick frypan over medium high heat.
3. Add steak, saute 3 minutes.
4. Sprinkle with salt and pepper, add ginger, garlic and jalapeno, saute 1 minute.
5. Add onion, curry and coriander,saute 4 minutes, add tomatoes,and simmer 1 minute or until liquid almost evaporates.
6. Remove from heat, and cool slightly.
7. Stir in yogurt.
8. Serve over rice.
9. Garnish with cilantro, if desired.

Baked Beef and Rice

Ingredients

• 1 c Rice, regular
• 1 1/2 c Water; boiling
• 1 ts Paprika
• 2 tb Bacon drippings
• 1/2 ts Pepper
• 1/2 c Cheese, Cheddar; shredded
• 1 1/2 ts Salt
• 1 1/2 lb Ground beef
• 1 sm Onion chopped
• 2 oz Olives, stuffed; sliced
• 2 c Tomato juice

Instructions

1. Saute ground beef, rice, and onion in bacon drippings. Pour off drippings. Add remaining ingredients except cheese; mix well. Place in a 1-1/2 quart casserole. Cover tightly; bake at 300 degrees for 1 hour. Uncover; sprinkle with cheese and continue baking about 10 minutes or until cheese is melted. SOURCE: Southern Living Magazine, April, 1974. Typed for you by Nancy Coleman.

Beef Empanadas

Ingredients

• 3 c. (360 g.) all-purpose flour, plus more for surface
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1/2 c. (1 stick) cold unsalted butter, cut into cubes
• 1 large egg
• 1 tbsp. extra-virgin olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1 lb. ground beef
• 1 tbsp. tomato paste
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/2 tsp. paprika
• Kosher salt
• Freshly ground black pepper
• 1/2 c. chopped pickled jalapeños
• 1/2 c. chopped tomatoes
• All-purpose flour, for surface
• 1 1/4 c. shredded cheddar
• 1 1/4 c. shredded Monterey Jack
• 1 large egg
• Chopped fresh cilantro and sour cream, for serving

Instructions

1. Dough
2. In a large bowl, whisk flour, baking powder, and salt. Cut butter into dry ingredients with your hands or a pastry cutter until pea-sized pieces form. Add egg and 3/4 cup water and mix with a wooden spoon until a dough forms.
3. Turn out dough onto a lightly floured surface. Knead until smooth, about 5 minutes.
4. Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight.
5. Filling & Assembly
6. Preheat oven to 400°. Line 2 large baking sheets with parchment. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add beef and cook, breaking meat up with a wooden spoon, until no longer pink, about 5 minutes. Drain fat.
7. Return pan to medium heat and stir tomato paste into beef. Add oregano, cumin, and paprika; season with salt and pepper. Add jalapeños and tomatoes and cook, stirring occasionally, until warmed through, about 3 minutes. Let cool slightly.
8. Turn out dough onto a lightly floured surface and divide in half. Roll one half to 1/4" thick. Using a 4.5" round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.
9. Lightly moisten outer edge of a dough round with water. Place about 2 tablespoons filling in the center. Top with cheddar and Monterey Jack. Fold dough in half over filling. Using a fork, crimp edges together. Repeat with remaining filling and dough.
10. In a small bowl, beat egg with a splash of water. Place empanadas on prepared baking sheets and brush with egg wash.
11. Top with cilantro and serve with sour cream alongside.

Steak Salad with Charred Green Onions and Beets

Ingredients

• 1 (2" thick) boneless top loin beefsteak (1 lb.)
• 1 tbsp. vegetable oil
• 1/2 bunch green onions, halved
• 3/4 tsp. flaky sea salt
• 1 5 oz. container mixed greens
• 1/2 small head radicchio, leaves separated and torn
• 4 cooked beets, quartered
• 1/4 c. red wine vinegar
• 1 tbsp. extra virgin olive oil
• 2 oz. blue cheese, crumbled

Instructions

1. In 8-quart saucepot, set up sous vide device as package directs. Add water and set temperature to 130 degrees F on device. Place steak in gallon-size resealable plastic bag; seal tightly, pushing out excess air. Place bag in hot water. Cook 2 hours. Remove bag from water. Remove steak from bag; pat dry.
2. In 10" skillet, heat oil on medium-high until very hot. Add green onions; cook 2 minutes or until lightly charred, turning. Add steak to skillet. Cook 2 minutes, turning frequently. Transfer to cutting board; sprinkle with 1/2 teaspoon flaky sea salt and thickly slice.
3. In large bowl, toss greens, radicchio, beets, vinegar, olive oil and 1/4 teaspoon each flaky sea salt and pepper. Transfer to platter. Top with steak, onions and blue cheese.

Modified Beef Stew For Two Recipe

Ingredients

• 1 Lb beef stew meat
• 1/4 cup flour
• 1 packet Lipton onion soup mix (dry)
• 1 can tomato sauce (8oz), or 1 14oz can diced tomatoes.
• 4 medium carrots sliced into 1 inch pieces
• 3 ribs of celery
• 1/4 cup sliced onion (optional)
• 1/2 cup of water or red wine
• 1/4 tsp. pepper
• 1/2 tsp. salt
• Cooked egg noodles

Instructions

1. Add meat and flour to one two qt. covered callerole dish. Stir
2. Bake at 425 for 20 minutes, stir halfway.
3. While that is cooking, add the rest of the ingredients to a bowl and mix well.
4. When the meat is done add other mixed ingredients to casserole dish. Stir, reduce oven heat to 350.
5. Bake for an hour and a half.
6. Serve over noodles.
7. Enjoy!

Crunchy Tuna Steaks with Creamy Noodles

Ingredients

• 2 tbsp. olive oil, plus more for searing
• 1 medium shallot
• 1 tbsp. finely chopped fresh tarragon
• 2 tbsp. fresh lemon juice
• 3 tbsp. dry white wine
• 1 tsp. salt
• 3/4 tsp. Freshly ground pepper
• 1 1/2 c. half-and-half
• 1 1/2 tbsp. unsalted butter
• 1/2 lb. baby bella mushrooms
• 1 c. panko bread crumbs
• Zest of 1 large lemon
• 6 wild tuna steaks
• 1/2 lb. egg noodles

Instructions

1. Heat 1 tablespoon olive oil in a large saucepan over medium-low heat. Add shallot and sauté until softened and translucent, 4 minutes. Add tarragon and cook 1 more minute. Stir in 2 tablespoons lemon juice, white wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until mixture begins to bubble. Add half-and-half, and increase heat to medium to bring to a boil. Then reduce heat to low, simmering until mixture thickens slightly, 5 minutes. Remove from heat, stir in 1/2 tablespoon butter, and cover to keep warm.
2. Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a separate large saucepan over medium-high heat. Add mushrooms and sauté until deep golden brown, 6 to 8 minutes. Remove mushrooms and set aside in a heatproof bowl.
3. For tuna crust, mix bread crumbs, lemon zest, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper together in a dish. Pat mixture all over each tuna steak.
4. Wipe out saucepan, coat bottom with oil, and heat over medium-high heat. Add tuna steaks and sear until crusts are golden brown and centers are pink, about 4 minutes per side. Toss cream sauce, mushrooms, and noodles together. Slice tuna and serve alongside pasta.

Country Chicken-fried Beef Steak

Ingredients

• 1 pound beef steak (I used top round steak, cut into 4 eq
• 0.25 cup flour
• 0.5 teaspoon Salt
• 0.5 teaspoon ground black pepper
• 1 egg well beaten
• 2 tablespoons milk
• 1 cup saltine cracker finely crumbled
• 6 tablespoons cooking oil (I used peanut oil.)

Instructions

1. Combine 1/4 cup flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper in a gallon-sized zip-lock plastic bag, and set aside. Combine 1 well-beaten egg with 2 tablespoons milk, and set aside. Place 1 inner packet of saltine crackers in a gallon-sized zip-lock bag, and roll with a rolling pin until *very* fine. Now, heat 6 tablespoons of cooking oil in an iron or oven-proof skillet. Coat your steak pieces as follows: dredge each piece in the flour mixture, by placing the steak in the plastic bag and shaking it until the entire steak is coated. now dip it into the egg mixture, and finally into the finely ground cracker crumbs. Place in hot oil, one piece at a time. Turn the pieces as they turn brown and crusty. When all pieces are turned, place the skillet in a 375-degree oven and bake for about 20 minutes. You will probably need to turn them once. Remove from the oven and transfer to a tray with paper toweling to drain the excess oil. Place on a nice serving dish, along with a meat fork. This is a delightful dish that tastes great any time of the year!

Healthy beef stew

Ingredients

• 1 onion, sliced
• 1 garlic clove, sliced
• 2 tbsp olive oil
• 300g pack beef stir-fry strips, or use beef steak, thinly sliced
• 1 yellow pepper, deseeded and thinly sliced
• 400g can chopped tomato
• sprig rosemary, chopped
• handful pitted olives

Instructions

1. In a large saucepan, cook onion and garlic in olive oil for 5 mins until softened and turning golden. Tip in the beef strips, pepper, tomatoes and rosemary, then bring to the boil. Simmer for 15 mins until the meat is cooked through, adding some boiling water if needed. Stir through the olives and serve with mash or polenta.

Quick Beef Burgundy

Ingredients

• 2 pounds sirloin steak tips cut into 1-inch chunks
• Salt and pepper4 slices bacon
• 8 ounces cremini or white mushrooms quartered
• 1 cup frozen pearl onions thawed
• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups red wine
• 1 cup low-sodium chicken broth
• 2 teaspoons minced fresh thyme

Instructions

1. 1. Pat steak tips dry with paper towels and season with salt and pepper. Cook bacon in Dutch oven over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Cook steak tips in bacon fat until well browned all over, about 5 minutes. Transfer to plate and tent with foil.
2. 2. Add mushrooms and onions to empty pot and cook until browned, about 5 minutes; transfer to medium bowl. Stir butter and flour into empty pot and cook until golden, 1 to 2 minutes. Stir in wine, broth, thyme, and beef along with any accumulated beef juices and bring to boil. Reduce heat to medium-low and simmer, covered, until sauce is slightly thickened, about 10 minutes. Stir in bacon, onions, and mushrooms. Serve.

Slow-Cooked Beef Burgundy

Ingredients

• 1/4 cup All purpose flour
• 1/2 tsp salt
• 1/2 tsp Freshly ground pepper
• 2 cloves Fresh garlic, peeled minced
• 2 pounds boneless round steak cut into 1 1/2" pieces
• 1 tablespoon Olive oil
• 1/2 cup Dry red wine
• 3/4 cup Beef broth
• 1 tbsp Tomato paste
• 1 tbsp fresh thyme chopped
• 8 oz baby carrots about 20 small
• 1 onion large; cut into wedges
• 1 Bay leaf
• 8 oz Fresh mushrooms sliced
• 6 oz dry egg noodles medium

Instructions

1. Combine first 4 ingredients in a sealable container. Add beef. Shake to coat.
2. Pour oil in a large skillet and heat over med-high flame until hot. Add beef and brown on all sides; about 8 mins.
3. Transfer beef to slow cooker coated with cooking spray. Add wine and next 6 ingredients. Stir well. Cover and cook 6 hours on high or 8-10 on low setting. One hour before done, add mushrooms, remove bay leaf, and stir well.
4. Ten minutes before done, cook noodles per pkg instructions. Drain.
5. Place noodles on plates and spoon beef mixture evenly over top.

Green Steak Recipe: How to make Green Steak Recipe at Home | Homemade Green Steak Recipe - Times Food

Ingredients

• 20 gm broccoli
• 20 gm edamame beans
• 20 gm asparagus
• 5 gm oats
• 3 gm flax seeds
• 10 gm onion
• 10 gm salt
• 8 gm curry powder
• 30 gm spinach
• 10 gm quinoa
• 15 gm cottage cheese
• 5 gm pumpkin seeds
• 5 gm garlic
• 10 ml virgin olive oil
• 3 gm black pepper
• 5 gm thyme

Instructions

1. Wash and finely chop all the vegetables separately, except the edamame bean.
2. In a food processor, coarsely crush the edamame bean.
3. Put a pan over medium flame and boil the red quinoa till cooked in some water. Once done, put another pan on medium flame and dry roast the pumpkin and flax seeds.
4. Now, heat oil in a pan and put it over medium flame. Add chopped garlic and onion to it, and saute till the onion is translucent. Add thyme and curry powder to the pan and cook till it leaves the aroma.
5. Add the chopped vegetables one at a time and cook till the vegetables are tender and all the water evaporates. Adjust seasoning in the veggies.
6. Once the veggies are cooked, turn off the flame and remove the pan from gas. Transfer to a bowl and set it aside to cool down.
7. Now, in the bowl of cooled veggies, add the roasted seeds, cottage cheese, oats and boiled quinoa to the mixture and mix well. Adjust the seasoning and the patty mixture is made.
8. Now, make the patty with this mixture and cook it on a grill. Or, you can pan-fry it as well using a little oil. Once the steak is cooked, enjoy it with some chilled yoghurt or enjoy it in a burger.

Thai-Style Steak Salad

Ingredients

• 1/4 cup freshly squeezed lime juice
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1/4 teaspoon red-pepper flakes (up to 1/2)
• 3 tablespoon vegetable oil
• 2 8-oz boneless rib-eye steaks
• Coarse salt and ground pepper
• 1/2 pound carrots (3 to 4 medium)
• 1 head romaine lettuce cut crosswise into 1-inch ribbons
• 1/2 cup fresh mint leaves
• 1 cup fresh bean sprouts (optional)
• 1/3 cup salted peanuts chopped (optional)

Instructions

1. 1. Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, red-pepper flakes, and oil. Season steaks with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes.
2. 2. In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise. Transfer to a large bowl, and toss with reserved marinade.
3. 3. With a vegetable peeler, cut carrots into long ribbons. Add to steak in bowl, along with lettuce and mint; toss to combine. Divide salad among four shallow bowls. Sprinkle with bean sprouts and peanuts, if desired.

Country Style Ground Beef Meat Pie

Ingredients

• 1 pastry for double-crust pie
• 3 tablespoons butter
• 1 medium onion, minced
• 2 stalks celery, chopped
• 2 -3 tablespoons minced fresh garlic
• 3 lbs ground beef (or use half each) or 3 lbs pork (or use half each)
• 1 large potato, peeled and cut in 1/2 inch cubes
• 1 cup water or 1 cup low sodium beef broth
• 1/2 cup half-and-half cream or 1/2 cup milk
• 1/2 teaspoon ground cloves
• 1/2 teaspoon thyme
• 1/2 teaspoon savory
• seasoning salt (to taste) or white salt (to taste)
• fresh ground black pepper (to taste)

Instructions

1. In a medium saucepan heat butter over medium-high heat; add in onion, celery and garlic and saute about 3-4 minutes.
2. Stir in ground beef or pork, cubed potatoes, water and half and half cream or milk;. cook while stirring until liquid has completely evaporated.
3. Add in spices; cook stirring for about 5-6 minutes, then allow the mixture to cool.
4. Fit bottom pie pastry into each 9-inch deep-dish pie plates.
5. Divide the beef misture between each pie plate.
6. Top each pie with top pie crusts then flute edges together.
7. Cut slits in top of crust each, then place onto a baking sheet.
8. Bake in 450 degrees F (bottom rack) oven for 15 minutes.
9. Reduce heat to 350 degrees F and continue baking for another 30 minutes.
10. Cool slightly before slicing.

Baked Beef Empanadas (Light)

Ingredients

• 1 cup finely chopped red potatoes
• 1 cup finely chopped onion
• 1 cup beef broth
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/4 teaspoon black pepper
• 1/2 lb boneless beef top sirloin steak, trimmed and diced
• 1 garlic clove, minced
• 1 tablespoon finely chopped cilantro
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 36 wonton wrappers
• cooking spray
• fresh cilantro stem (optional)

Instructions

1. Combine first 10 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool.
2. Preheat oven to 400°F Place 2 baking sheets in oven for about 10 minutes.
3. Drain meat mixture in a colander over a bowl. Discard liquid. Finely chop meat mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk.
4. Working with one won ton wrapper at a time (cover the remaining won ton wrappers with a damp towel to keep them from drying), spoon 1 tablespoon beef mixture into center of each wrapper. Moisten the edges of each wrapper with the cornstarch mixture. Bring 2 opposite corners together. Pinch the points to seal, forming a triangle. Place filled wrapper on a wire rack. Repeat the procedure with the remaining beef mixture, won ton wrappers, and cornstarch mixture.
5. Remove the baking sheets from the oven; coat baking sheets with cooking spray. Arrange the empanadas in a single layer on baking sheets. Coat the empanadas with cooking spray. Bake at 400°F for 8 minutes or until golden, turning once. Garnish with cilantro, if desired.

Herb-Crusted Roast Beef and Yorkshire Pudding with Red Wine Jus

Ingredients

• 1 (5-pound, 2-rib) standing rib roast, trimmed, ribs cut off and tied back to roast
• Cooking spray
• 2 ½ teaspoons kosher salt, divided
• ½ teaspoon freshly ground black pepper
• ¼ cup Dijon mustard
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 3 garlic cloves, minced
• 1 ½ teaspoons all-purpose flour
• ½ cup dry red wine (such as pinot noir)
• 1 ¼ cups unsalted chicken stock
• 2 cups 1% low-fat milk
• 4 large egg whites, lightly beaten
• 2 large eggs, lightly beaten
• 9 ounces all-purpose flour (about 2 cups)
• 2 teaspoons unsalted butter

Instructions

1. Let roast stand at room temperature 1 hour.
2. Preheat oven to 250°.
3. Coat a large roasting pan and wire rack with cooking spray. Sprinkle roast with 1 1/2 teaspoons salt and pepper. Heat a large skillet over medium-high heat. Add roast to pan, fat side down; cook 10 minutes, turning roast to brown on all sides. Remove roast from pan; let stand 5 minutes. Discard fat from pan (do not clean pan).
4. Combine mustard, rosemary, thyme, and garlic in a small bowl. Rub mustard mixture evenly over roast. Place roast, fat side up, on wire rack in prepared roasting pan. Place pan in oven; bake at 250° for 2 hours and 40 minutes or until a thermometer registers 135° (medium-rare) or until desired degree of doneness. Remove roast from oven; let stand 30 minutes. Reserve 2 tablespoons beef drippings.
5. Sprinkle 1 1/2 teaspoons flour into skillet. Place over medium heat; cook 2 minutes, stirring constantly and scraping pan to loosen browned bits. Stir in wine; cook 2 minutes or until liquid thickens, scraping pan to loosen remaining browned bits. Stir in stock. Increase heat to medium-high. Bring to a boil; cook until liquid is reduced to 1/2 cup (about 8 minutes). Strain stock mixture through a fine sieve over a bowl; return stock mixture to pan.
6. Preheat oven to 400°.
7. Coat each of 12 popover cups lightly with cooking spray (omit spray if using nonstick popover pans). Place 1/2 teaspoon of reserved beef drippings into each cup, and place pans in oven for 7 minutes.
8. Combine milk, egg whites, and whole eggs in a medium bowl, stirring well with a whisk. Weigh or lightly spoon 9 ounces flour into a dry measuring cup. Combine 9 ounces flour and remaining 1 teaspoon salt in a large bowl. Add milk mixture to flour mixture, stirring until combined. Remove pans from oven. Place about 1/3 cup batter in each popover cup. Return pans to oven; bake at 400° for 28 minutes or until popovers puff and turn golden brown.
9. Cut twine from roast; remove and discard bones. Cut roast crosswise into 12 thin slices. Add beef juices from cutting board to pan with stock mixture. Place pan over medium heat; bring to a simmer. Remove pan from heat; add butter, stirring until butter melts. Serve jus with beef and popovers.

Slow-Cooker Tangy Barbecued Beef Sandwiches

Ingredients

• 1 boneless beef chuck roast (3 1/2 to 4 lb), cut crosswise into 1/4-inch slices
• 1 large onion, chopped (1 cup)
• 4 cloves garlic, finely chopped
• 1/2 cup packed brown sugar
• 2 teaspoons ground mustard
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/3 cup vinegar
• 1/3 cup Worcestershire sauce
• 3 tablespoons lemon juice
• 1 3/4 cups ketchup
• 22 sandwich buns, split

Instructions

1. In 3- to 4-quart slow cooker, mix all ingredients except buns.
2. Cover; cook on Low heat setting 5 to 6 hours, stirring occasionally. Cut off top of each bun; pull some of bread out of each bun. Fill buns with beef mixture.

Beef Burger Mignon

Ingredients

• 6 Mushroom caps for serving
• 1/8 ts Fresh ground pepper
• 1/4 c Beef bouillon
• 1 ts Seasoned salt
• 2 tb Parsley minced
• 1/4 c Parsley minced
• 2 tb Ketchup
• 1/4 c Butter
• Parsley
• 1/2 c Soft bread crumbs
• 1/2 ts Lemon juice
• 1 1/2 lb Ground round steak ground twice
• 3 tb scallions Minced
• 1 tb Worcestershire Sauce
• 1/8 ts Salt
• 1 cl Garlic minced
• 1/4 ts rosemary Crushed
• 6 tb Butter
• 1/2 c Beef bouillon
• Onion ruffles
• Carrot curls
• 6 Toast points for serving
• 1/4 c Red wine

Instructions

1. Combine all filet ingredients except butter and seasoned salt. Shape into six patties 1 1/2 inches thick.Press 1 teaspoon of the butter into center of each enclosing well.Wrap a strip of foil,1 1/2 inches wide,around,folding over ends to secure. Sprinkle both sides with seasoned salt.Chill while preparing mushrooms and sauce. Melt 1 tablespoon of butter in medium fry pan.Saute mushroom caps.Set aside.Wipe out pan for sauce. Make sauce by combining all ingredients and simmer 10 minutes, until slightly thickened.Keep warm. Heat remaining butter about 4 tablespoons in large heavy fry pan.Cook filets 3 to 3 1/2 minutes on each side,slightly pink in center.Remove foil strips.Place on toast points on serving plate.Spoon on sauce and top with mushroom caps.Garnish. Serves 6.

Southwestern Flank Steak

Ingredients

• 3/4 cup lemon juice
• 3/4 cup vegetable oil
• 1/4 cup Worcestershire sauce
• 1 garlic clove, minced
• 1 teaspoon liquid smoke
• 1/4 teaspoon pepper
• 1 1/2 lbs flank steaks, butterflied
• 1 (8 ounce) package frozen chopped spinach, thawed and well drained
• 1 (12 ounce) jar roasted red peppers packed in oil, drained and cut into very thin strips
• 1 cup onion, finely chopped
• 2 (4 ounce) cans chopped green chilies, drained
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 cup monterey jack cheese, shredded

Instructions

1. Combine the first 6 ingredients in a bowl; stir well. Place the steak in a large heavy-duty, zip-top plastic bag. Pour the marinade mixture over the steak. Seal the bag securely, and place it in a large bowl. Marinate in the refrigerator for 8 hours, turning occasionally.
2. Remove the steak from the marinade, discarding the marinade. Spread the spinach over the steak to within 1/2 inch of edges. Top with the red peppers and onions.
3. Combine the chiles, garlic, cumin and chili powder. Spread the chile mixture over the pepper and onion layer. Sprinkle with cheese. Roll the steak, starting at the short side. Secure with a heavy string at 2 inch intervals. Place in a shallow roasting pan. Bake at 350 degrees for 45 minutes. Let stand 5 minutes before serving.

Best Beef Stew Recipe

Ingredients

• 1.5 kgs good stewing beef ,largecubes ,--chuck or blade
• 1 tbsp sweet Hungarian paprika
• 1 tps white pepper
• 2 tbsp plain flour
• 425 gm can crushed tomatoes ,or similar chopped fresh tomatoes
• 2 cloves garlic crushed
• 1 stick celery ,finely chopped
• 3 carrots .chopped
• 4 onions ,chopped
• 1 large potato ,finely chopped --will help in the thickening
• 1 cup red wine
• salt and pepper to taste

Instructions

1. Heat your oven to 180C
2. Use a plastic zip lock bag and toss your cubed meat with the flour ,white pepper and paprika till well dusted .
3. Place the floured meat in a heavy covered casserole dish --I use cast iron but thats up to you .
4. Now add the tomato ,wine and all the vegetables ,stirring well to mix.
5. If the mix doesn't come to the top of your chosen dish ,I then cover with a greased kitchen paper or baking sheet .
6. Cook undisturbed for 1 and a half hours ,then test for seasonings and tenderness .I sometimes need to cook a bit longer if the meat needs it .
7. I serve this on mashed potato or with Irish Colcanon --its delicious served with a creamy garlicky polenta too.
8. I sometimes add fresh herbs to the cooking ,thyme especially .But I find the rich beef flavour needs little addition whenusing prime organic beef like we raise here .
9. A good Napa Valley red would seem to be the final ingredient to your meal --remember the glass you used in the cooking ?--drink the rest and enjoy !!

California Beef Crostini Recipe

Ingredients

• 10 small (about 2-inch) Yukon gold or red potatoes*****
• 1 TBSP. olive oil
• 1/2 teasp. garlic salt
• 1/4 cup mayonnaise
• 1 teasp. wasabi powder or prepared horseradish, or to taste
• 1/4 teasp. minced garlic
• dash of pepper
• 1/4 LB. shaved lean roast beef from the deli ,
• 30 slices pimiento-stuffed green olives
• ****** it looks nice on the platter to have both kinds of potatoes

Instructions

1. cut off the ends of each potato.. discard ends..
2. cut potatoes into 3/8 inch thick slices ( about 3 per potato )
3. place slices on ungreased cookie sheet.
4. brush slices with oil. then sprinkle each with the garlic salt
5. in a preheated 400'F bake for 15 to 20 minutes or until tender and golden brown
6. cool 20 minutes or until completely cool
7. meanwhile in small bowl: combine the mayonnaise, wasabi powder, garlic and pepper. mix well
8. to serve place potato slices on serving platter. top each with about 1/2 teasp. mayonnaise mixture. then the roast beef. then the slice of green olive

Chunky Beef Noodle Soup

Ingredients

• 1 lb boneless round steak, cut into 1/2 inch cubes
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 2 cups water
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (10 1/2 ounce) can condensed beef consomme, undiluted
• 1 -2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 cup uncooked spiral shaped pasta
• 1 medium green pepper, chopped
• 1/4 cup minced fresh parsley

Instructions

1. In a large saucepan, cook round steak, onion and garlic in oil until the meat is browned and the onion is tender; about 5 minutes. Stir in water, tomatoes, consomme and seasonings; bring to a boil.
2. Reduce heat; cover and simmer until meat is tender, about 1 1/2 hours. Stir in paste and green pepper. Simmer, uncovered, until noodles are tender, about 8 minutes. Add parsley.

Oriental Beef Fondue

Ingredients

• Mustard
• 1 ts Tomato paste
• 1/2 ts Sugar
• 1/2 Part yogurt
• 1/4 Part freshly grated
• 2 1/2 lb Filet mignon or any other
• 1 Egg yolk
• 1/2 Part fresh cream
• 1/8 Grated ginger
• 2 tb Chopped parsley
• 1 Part mustard
• 1/4 lb Butter
• 1/2 c Yogurt
• 1 Part mayo
• 1/4 Part curry powder
• 1/4 Part chopped parsley
• salt and pepper to taste
• 1 Part mayo
• 2 Cloves garlic; minced (up to
• 1 Part mayo
• 1/2 Part cream
• 3 tb Paprika
• salt and pepper to taste
• 1/2 Part chopped pickled
• 1/2 Part heavy cream or fresh
• 1/4 Part chopped pickled onions
• 1 tb Grated onion
• 1 ts Caraway seeds
• 5 c Beef broth
• 1/2 c Cream cheese
• 1/2 Part yogurt
• Salt; pepper and a pinch
• Worcestershire Sauce

Instructions

1. This fondue is cooked in beef broth. I personally like it better than the ones cooked in oil. 1. Freeze beef 3 to 4 or hours until very firm, so you can slice it paperlike. 2. Slice beef as thin as possible. I use an electric slicer. 3. Transfer slices to a plate. If youre doing it before hand, arrange sliced beef in layers separated by Saran Wrap.Chill To serve: Bring beef broth to a boil in the fondue pot Arrange slices of beef in individual fondue plates, with the dips. Bring fondue pot to the table and place it covered on top of its base. Each guest takes a slice of beef with fondue fork .cooks it in the broth and dips it into one of the sauces. Posted to EAT-L Digest by Leon & Miriam Posvolsky on Nov 22, 1997

Beef & Mushroom with Mashed Potatoes

Ingredients

• 1 pound Red potatoes mashed
• 1 pound Ground beef
• 1/2 pound Fresh mushrooms sliced
• 1 medium Onion sliced
• 3 tablespoons Flour
• 3/4 teaspoon Pepper
• 1/2 teaspoon Salt
• 14.5 ounces Beef broth
• 2 tablespoons Butter softened
• 1/2 cup Half-and-half cream
• 1/2 cup French-fried onions optional

Instructions

1. 1. Boil potatoes to mash later (15 minutes)
2. 2. In a large skillet, brown ground beef with mushrooms & onion over medium-high heat; drain
3. 3. Stir in flour, pepper, & salt until blended well
4. 4. Gradually stir in broth, bring to a boil
5. 5. Reduce heat, simmer uncovered until thickened, about 5 minutes, stirring occasionally
6. 6. Mash potatoes to desired consistency and add butter, cream, and salt/pepper to taste
7. 7. Spoon potatoes in bowls, top with beef and sprinkle with fried onions

Thai-style Ground Beef Recipe

Ingredients

• Cooking spray
• 1 cup thinly sliced leek
• 1 teaspoon bottled minced garlic
• 1 pound lean ground sirloin
• 1 teaspoon red curry paste
• 1 cup tomato sauce
• 1/2 cup light coconut milk
• 1 tablespoon brown sugar
• 1/4 teaspoon grated lime rind
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon Asian fish sauce
• 3 cups hot cooked short-grain rice
• Iceberg lettuce wedges (optional)
• Chopped cilantro
• Chopped green onions (optional)

Instructions

1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add leek; sauté 5 minutes. Add garlic; sauté 1 minute. Add beef; cook 7 minutes or until lightly browned, stirring to crumble. Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes). Add coconut milk, brown sugar, lime rind, lime juice, and Asian fish sauce. Cook 2 minutes or until slightly thickened. Serve with the rice and lettuce wedges, if desired. Garnish with cilantro and green onions, if desired.

Slow-cooker beef stew

Ingredients

• 1 onion, chopped
• 2 celery sticks, finely chopped
• 2 tbsp rapeseed oil
• 3 carrots, halved and cut into chunks
• 2 bay leaves
• ½ pack thyme
• 2 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 2 beef stock cubes or stock pots
• 900g beef for braising such as skirt, buy a whole piece and cut it yourself for bigger chunks or buy ready-diced
• 2 tsp cornflour (optional)
• ½ small bunch parsley, chopped
• buttery mash, to serve (optional)

Instructions

1. Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften – about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don’t add salt as the stock may be salty).
2. Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
3. If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

My Food Bag French beef with bacon on potato and parsnip mash

Ingredients

• 600 g Agria potatoes
• 2 parsnips
• 1 tbsp butter
• 1/4 cup milk
• 1 tbsp olive oil
• 1 brown onion finely diced
• 150 g middle bacon rashers rind and fat removed, roughly chopped
• 450 g mince
• 1 tbsp butter
• 1 courgette grated
• 2 Garlic cloves minced
• 1/2 cup beef stock
• 290 g tomato purée
• 1/4 cup water
• 1 packet broccolini, stems trimmed

Instructions

1. Bring a large pot of salted water to the boil.
2. Peel potatoes and parsnips and cut into 3-4cm chunks. Cook in the pot of boiling water for 12-15minutes, or until very soft.
3. While potatoes are cooking, make the french beef. Heat oil in a large fry-pan on medium heat. Fry onion until golden, 2-3minutes. Add bacon and cook for a further 2-3minutes, until just going brown. Add mince, breaking it up with your spoon, and fry for 2-3 minutes until brown. Remove from the fry-pan and set aside, keeping the fry-pan on the heat. Melt butter in the same fry-pan and fry courgette and garlic until lightly coloured.
4. Pour stock, tomato purée and water into the fry-pan and stir in onion, bacon and mince mixture. Bring the simmering point then reduce heat to low. Cover and simmer for 10-15minutes, stirring occasionally, until thickened slightly. Season to taste with salt and pepper.
5. Drain potatoes and parsnip and mash with butter and milk until smooth. Season to taste with salt and pepper.
6. Lightly boil, steam or stir-fry broccolini for 2-3minutes, until bright green and tender.
7. To serve : spoon some mash onto plates and top with a spoonful of french beef with bacon. Serve broccolini on the side.

Beef or Pork Soup

Ingredients

• 28-32 ounces Tomato sauce
• Water add till pot 2/3 full
• 3-4 pounds Meat Beef chuck roast with bone or western sty;e pork ribs with bone. Add pork neck bones or beef soup bones.
• 1-2 Onions without the outer layer
• 1/2 staulk Celery cut into 1/4-1/2"
• sprinkle Pepper
• 1 1/2 tablespoons Salt or Vegeta
• whole Baby Carrots
• chopped Sweet pepper
• 1-1 1/2 bags Frozen mixed vegetables
• Noodles

Instructions

1. Use a 12 quart pot.
2. Remove excess fat & bones & add to soup. Cut meat in 1" or bite size pieces. Add onion, celery, S&S. Bring to a boil and simmer for 1 hour. Skim the fat off the top & remove pieces of fat or bones.
3. Add carrots, peppers and simmer for 5 minutes.
4. Add mixed vegetables and bring to a boil.
5. Add noodles and bring to a boil then turn off flame and cover with lid. Let soup sit for 30 minutes.
6. Can also use meat for stew or soup.

Beef Stew

Ingredients

• 1 1/2 teaspoon Extra virgin olive oil
• 1 1/2 pounds Stew meat, cut into 1" pieces
• 8 ounces Sliced mushrooms
• 2 cups Sliced carrots
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 1/2 cups water
• 1 cup Dry red wine
• 1/2 teaspoon Dried thyme
• Salt and pepper to taste
• 2 14.5 ounce cans stewed tomatoes, undrained
• 2 Bay leaves
• 2 1/4 ounce sliced olives, drained
• 2 teaspoons Red wine vinegar
• 1/4 cup flat-leaf parsley, chopped

Instructions

1. 1. Heat oil in a large Dutch oven over medium-high heat. Add beef and cook 5 minutes, browning on all sides. Remove meat from pan and set aside.
2. 2. Add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally. Return beef to pan.
3. 3. Stir in water and next 6 ingredients (water through bay leaves); bring to a boil. Cover, reduce heat, and simmer 1 hour.
4. 4. Stir in olives and cook for 30 minutes, or until beef is tender. Discard bay leaves. Stir in vinegar and sprinkle with parsley.
5. PER SERVING: 288 CAL; 10.3g FAT; 20g CARB; 25g PRO; 5.7g FIBER; 71mg CHOL

Sunday Dinner Beef Roast

Ingredients

• 3-4 pounds Rump, Pot or Chuck Roast
• 2 cloves Fresh garlic, peeled sliced
• 1 teaspoon Black pepper ground
• 1 teaspoon Salt
• 1/2 cup Dry white wine
• 3 medium Red potatoes peeled and chopped
• 2 large Carrot sliced
• 1 large Yellow onion peeled and chopped
• 1 teaspoon Fresh parsley minced
• 1 teaspoon Fresh rosemary
• 1 teaspoon Thyme minced

Instructions

1. Using a small knife, make several slits all over the roast.
2. Insert slices of garlic into each slit.
3. Rub the outside of the roast with the salt and pepper.
4. Place in the Crock-Pot® slow cooker and add the remaining ingredients.
5. Cover.
6. Cook on Low 10 to 12 hours (or on High for 5 to 6 hours).
7. Remove the roast and let it rest for 15 minutes before slicing.

Salisbury Steak with Mushroom Gravy

Ingredients

• 1 pound ground beef
• 1 small onion, finely diced
• 4 cloves garlic, grated
• 1 egg, lightly beaten
• 1/2 cup breadcrumbs (gluten-free for gluten-free)
• 1 tablespoon Worcestershire sauce
• salt and pepper to taste
• 2 tablespoons butter
• 8 ounces mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)(optional)
• 2 tablespoons flour (rice flour for gluten-free)
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dijon mustard
• salt and pepper to taste

Instructions

1. Mix the beef, onion, garlic, egg, breadcrumbs, Worcestershire sauce, salt and pepper, form into 4 patties and fry them in a pan until lightly golden brown on both sides and cooked though, about 3-7 minutes per side, before setting them aside.
2. Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushroom have released their moisture, it has cooked off and the mushrooms start to turn a light golden brown, about 13-15 minutes.
3. Add the garlic, thyme and flour and and cook for 2 minutes, stirring.
4. Add the broth and deglaze the pan by scraping up the brown bits of flavour from the bottom of the pan with a spoon while the broth sizzles.
5. Add the Worcestershire sauce, dijon mustard, salt and pepper, bring to a boil, reduce the heat and simmer until the gravy thickens, about 3-5 minutes.

Beef Stew - Atkins

Ingredients

• 1 1/2 pounds stew beef cut into 1 1/2 inch cubes
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 1 teaspoon Dried rosemary
• 1 teaspoon Paprika
• 2 teaspoons Salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons Olive oil divided
• 2 tablespoons Butter
• 1 cup frozen pearl onions (no need to defrost)
• 2 cloves garlic pressed
• 2 cups red wine merlot or cabernet
• 1 pound fresh green beans cut into 1 inch pieces
• 1 whole carrot cut into1 inch ribbons w veg peeler
• 2 tablespoons Thick-It-Up

Instructions

1. Along with the salt, pepper and paprika, season the stew meat with 1 tablespoon of herbs de Provence, found in the spice section of any well-stocked supermarket. Or use any combination of thyme, chervil, rosemary, summer savory, lavender, tarragon, marjoram, oregano, mint or bay leaf. You can order Thick-It-Up thickner online. Eliminate the carrot and this dish is suitable for Phase 2. This recipe freezes well for up to 3 months in a tightly sealed container.
2. Heat oven to 325°F.
3. Toss beef with herbs de Provence, paprika, salt and pepper.
4. Heat half the oil in a Dutch oven over medium-high heat. Brown half the beef; transfer to a bowl. Repeat with remaining oil and beef. Set aside.
5. Melt butter in Dutch oven. Add onions; cook 7–8 minutes until onions begin to brown. Add garlic during last 2 minutes of cooking time.
6. Add reserved meat and accumulated juices, wine and 2 cups water. Bring to a boil. Cover Dutch oven and place in oven. Cook 2 hours, until beef is tender.
7. Add green beans; cook 15 minutes more, just until beans are tender.
8. Transfer Dutch oven to stove top over medium-high heat. Add carrot; cook 5 minutes. Stir in thickener; cook 2 minutes more, stirring, until sauce thickens.
9. Adjust seasonings to taste and serve immediately.

Pan-Fried Veal Steak with a Mustard and Herb Sauce

Ingredients

• 8 Fresh tarragon leaves;
• 1/2 tb Finely snipped fresh chives
• 1 tb Unsalted butter
• 1/2 tb Finely chopped fresh parsley
• 4 Tomatoes; skinned, seeded
• 2 Shallots; peeled and finely
• 1 tb White wine vinegar
• 3 1/2 fl Dry white wine
• 1 tb Dijon mustard
• 7 fl Whipping cream
• Salt
• 1 tb Small capers; rinsed in cold
• 3/4 oz Unsalted butter

Instructions

1. 1.Preparing the sauce; Sweat the chopped shallot in the butter without colouring for a few minutes. Add the white wine vinegar and boil to reduce down almost completely. Add the white wine and boil to reduce by half. Add the cream, bring to the boil, then leave to cool. Reserve. 2.Cooking the veal steaks; In a large non-stick pan, on medium heat, heat the butter until it foams and becomes a rich gold. Colour the veal steaks on both sides for about 5 minutes. Season with salt and freshly ground pepper. Remove the steaks to a small tray and keep warm. 3.Finishing the sauce; Discard the butter from the veal cooking pan and add the sauce ingredients from stage 1. Bring to the boil, then whisk in the mustard. Add the herbs, the tomato dice, the capers and seasoning, then simmer for 1 minute. 4.Serving; Arrange the veal steaks on a dish or plate. Pour the sauce over them, and serve to your guests. Posted to KitMailbox Digest by J Pellegrino on May 26, 1998

Classic Beef Rouladen

Ingredients

• For the rouladen
• 6 thin slices beef round or thin flank steak (a total of about 1 1/2 pounds)
• 3 medium dill pickles
• 6 slices bacon
• 1 small white onion, thinly sliced
• 3 tablespoons German mustard, such as Löwensenf (a good substitute is Dijon mustard)
• kosher salt
• freshly ground black pepper
• For the gravy
• 2 tablespoons vegetable oil or clarified butter
• 1 white onion, thinly sliced
• 2 carrots, peeled and roughly chopped
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 1 1/2 cups red wine
• 1 1/2 cups beef stock
• 1 tablespoon unsalted butter
• 1 tablespoon pickle brine (optional)

Instructions

1. Assemble the rouladen: Slice the dill pickles in half lengthwise, then slice each half again lengthwise so you have 12 small spears. Lay a slice of beef on a cutting board. Season all over with a pinch of salt and pepper. Add about half a tablespoon of the mustard and smear it all over the beef. Lay a piece of bacon lengthwise onto the beef, then add 2 pickle spears and a few slices of onion. Tuck the long sides of the rouladen into the center about 1/2 inch, then roll up from short side to short side. This ensures the fillings will stay inside the rouladen. Secure with toothpicks or butcher’s twine. Repeat for all of the rouaden, then season the outsides with more salt and pepper. Simply Recipes / Ciara KehoeSimply Recipes / Ciara KehoeSimply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe
2. Sear the rouladen: Set a Dutch oven over medium-high heat and add the vegetable oil. Once hot, add the rouladen (depending on the size of your Dutch oven, you may have to work in batches so you don’t crowd the pot) and sear on all sides until the beef is dark brown all over, about 5 minutes per side. Transfer them to a separate plate and turn the heat down to medium. Simply Recipes / Ciara Kehoe
3. Prepare the pan sauce: Add the onion and carrots and let cook for about 5 minutes, until softened. Add the tomato paste, stirring well to combine, and let cook until the tomato paste turns dark and starts to stick to the bottom of the pot, about 3 minutes. Sprinkle in the flour and stir, letting it cook a little bit too. Once the flour is incorporated, add the red wine and use your spoon to scrape up all the stuck-on bits. Add the beef stock and bring everything up to a simmer. Simply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe
4. Braise: Once the sauce in the pot is simmering, add the rouladen back to the pot, tucking them into the sauce. Cover and reduce the heat to low. Let braise for at least 1 hour. Then, check them by sticking a sharp paring knife into the center of one and lifting it gently up. It should be so tender that it falls straight off the knife right away, barely making it out of the pot. If it’s not that tender, keep braising, covered, until it is. Simply Recipes / Ciara KehoeSimply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe
5. Reduce the sauce: Once the rouladen are tender, remove them with tongs to a serving platter and remove the toothpicks or butcher’s twine. Let the pan sauce reduce over medium-high heat until thick, about 10 minutes. Remove from the heat and add butter and a splash of pickle brine, if you'd like. Then taste and season with salt and pepper as needed. Simply Recipes / Ciara Kehoe
6. Serve: Pour the gravy all over the rouladen and serve immediately with your choice of sides. Guten appetit! Love the recipe? Leave us stars and a review below! Simply Recipes / Ciara KehoeSimply Recipes / Ciara Kehoe

Cowboy Meatballs (Boy Scout Dinners)

Ingredients

• 1 pound ground beef
• 1/2 cup cooked rice
• 5 red potatoes
• 1 large onion
• 3 carrots
• 1 cup fresh sliced mushrooms
• 1/4 cup butter
• 1 tablespoon worcestershire sauce
• 2 cloves minced garlic
• 1 sprig fresh rosemary chopped or 1 teaspoon dried rosemary
• kosher salt
• pepper
• ====Homemade BBQ Sauce====
• *you can use store bought BBQ sauce if you want I love Sweet Baby Ray’s.
• 8 oz can tomato sauce
• 1/2 can tomato paste (3 oz)
• 1/2 cup brown sugar
• spicy mustard to taste
• pepper
• heavy duty tin foil (or double up regular)
• parchment paper

Instructions

1. Wash and partly peel the potatoes. Half, then fourth them, making them bite sized. Par boil them for about 4 minutes, just so a fork can poke into them, but still firm. This will help them cook quicker in the foil.
2. Cut up onions and carrots. Separate potatoes, onions, mushrooms and carrots into their own bowls. Set aside.
3. Mix in a large bowl worcestershire sauce, garlic, and a few shakes of salt and pepper. Add ground beef and cooked rice, combine with hands. Roll mixture into about 1.5"-2" meatballs. Be careful not to pack the meatballs too firm, because if you do, the meatballs will dry out and be tough. This will make about 5-6 meatballs, depending on how big you make them.
4. Make the BBQ sauce by combining all of the ingredients together.
5. Mix together softened (not melted!) butter and rosemary with a spoon.
6. Now it’s time to assemble! Tear off about 24" of tin foil, and just about the same amount of parchment paper. The parchment paper helps the food not stick to the foil.
7. Lay the parchment paper inside the tin foil, and put the onions, carrots, potatoes and mushrooms on top of the parchment paper. Add the meatballs, and spoon on a couple tablespoons of BBQ sauce, then top the whole thing off with a few dollops of rosemary butter! Sprinkle generously with salt.
8. Fold up the foil, making sure it’s completely sealed around all the edges so no steam can escape.
9. When you are ready to cook your tin foil dinners, make sure the coals and fire are really hot! You don’t want to place your dinners directly in the flames, but off to the side in a nice hot nook, with possibly some hot coals on top. After about 30-40 minutes open them up to check and see if the meat is done. If it is, great! Of not, try ten more minutes!
10. Serve with the extra BBQ sauce.

Beef Broccoli Stir Fry

Ingredients

• 2 (3.5 oz bags) Boil in bag long grain wild rice
• 2 Tbsp Dry sherry divided
• 2 Tbsp Lower sodium soy sauce divided
• 1 tsp Sugar
• 1 lb Boneless sirloin steak cut diagonally across grain into thin slices
• 1/2 cup Lower sodium beef broth
• 1 Tbsp Cornstarch
• 1 Tbsp Hoisin sauce
• 1 tsp Sriracha (hot chili sauce) or 1/2 tsp crushed red pepper
• 2 Tbsp Canola oil divided
• 1 Tbsp Ginger fresh ground
• 2 tsp Garlic minced
• 4 cups Broccoli florets
• 1/4 cup Water
• 1/3 cup Green onion sliced

Instructions

1. 1. Cook rice according to directions.
2. 2. While rice cooks, combine 1 tbsp sherry, 1 tbsp soy sauce, sugar, and beef. Set aside.
3. 3. In a separate bowl, stir together 1 tbsp remaining sherry, 1 tbsp remaining soy sauce, beef broth, cornstarch, hoisin, and Sriracha.
4. 4. Heat 1 tbsp oil in large skillet over medium high heat. Add beef mixture; saute 3 minutes or until browned. Remove beef from pan. Add remaining 1 tbsp oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cook 1 minute, stirring constantly. Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick. Serve beef mixture over rice. Top with green onions.

Beef and Garlic Scape Stir-fry

Ingredients

• 1 pound beef (thinly sliced)
• 1 teaspoon garlic (grated)
• 1 teaspoon ginger (grated)
• 1 teaspoon Shao Xing Chinese cooking wine (or cooking sherry)
• 1 tablespoon light soy sauce
• 1 tablespoon of the cornstarch
• 1 teaspoon sesame oil
• 1 tablespoon peanut oil
• 1 tablespoon peanut oil
• 1 tablespoon garlic (grated)
• 1 tablespoon ginger (grated)
• 1/4 teaspoon red chili pepper flakes
• 6 garlic scapes (cut into 1 1/2 inch slices)
• 1 can water chestnuts (drained and sliced)
• 1/2 cup beef stock
• 1 teaspoon light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 2 green onions (sliced)

Instructions

1. Marinate the beef in the garlic, ginger, Shao Xing, light soy sauce, cornstarch and sesame oil for 20 minutes.
2. Heat the oil in a pan.
3. Add the beef and stir-fry until cooked, about 2-3 minutes and set aside.
4. Heat the oil in the same pan.
5. Add the garlic, ginger and red chili pepper flakes and saute until fragrant, about 30 seconds.
6. Add the garlic scapes and water chestnuts and stir-fry for 1 minute.
7. Mix the beef stock, light soy sauce, oyster sauce and cornstarch in a bowl.
8. Add the liquid mixture to the pan, bring to a boil and simmer until it thickens.
9. Add the beef and the sesame oil and remove from heat.
10. Serve over steamed rice and garnish with the green onions.

Steak Salad w/Creamy Feta Dressing