Posts Tagged ‘Beef’

BEEF STROGANOFF

11 January, 2008

This is DD’s favorite beef dish. The sauce is creamy and perfect for spooning over egg noodles.

1 pound beef, thinly sliced (sirloin, tenderloin, round steak)

Flour, salt and pepper

3 tbs. butter

2 cloves garlic, minced

1/2 cup chopped onion

1/2 tsp. salt

1/4 tsp. pepper

1-1/2 cups beef broth

2/3 cup sour cream

2 tbs. flour

Hot cooked egg noodles

1. Coat meat with flour, salt and pepper, and Pound the daylights out of it. Cut meat into strips. Melt butter in skillet and brown meat. Add garlic, onion, 1/2-tsp. salt and 1/4 tsp. pepper. Cook 3 to 4 minutes. Stir in broth. Cover and simmer 1 hour until meat is tender.

2. Combine sour cream and flour; whisk into skillet and heat until sauce is thickened, about 5 minutes. Do not boil. Serve over egg noodles. Yield: 4 servings.

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Corned Beef and Cabbage

11 January, 2008
The perfect St. Patricks Day Meal!

INGREDIENTS:

6 carrots cut into chunks

2 onions, chopped

2 lb. corned beef brisket with seasoning packet

12 oz. can beer (non alcoholic is fine) or water

8 wedges cabbage

PREPARATION:

In 4-6 quart crock pot, combine carrots and onions. Top with beef brisket and sprinkle with seasonings from packet. Pour beer over brisket and add enough water to crock pot to just cover brisket. Cover crock pot and cook on low setting for 10-12 hours

Mom’s Swiss Steak

11 January, 2008
This is a fabulous recipe of mom’s I love the sauce! Add potatoes and carrots to the pot and what a meal!

1 Swiss steak

1 large can of hunt crushed tomatoes

1 can Hunts tomato sauce

1 small onion chopped

1 green pepper chopped

Flour salt and pepper

Salt and pepper both sides of meat

Coat with flour

Brown meat in oil

place in roasting pan, cover meat with tomato

add onion & green peppers

bake 350 covered 1-2 hours

Chimichangas (Deep Fried Burritos)

11 January, 2008
                                1 LB Ground meat, browned and drained

1 med Onion, chopped

1/2 c Red chile sauce or enchilada sauce

12 Flour tortillas

Oil for frying

2 c Cheddar cheese

2 c Shredded lettuce

2 c Chopped green onions

Instructions

In a large skillet, brown meat and drain. Add onion and chile or enchilada sauce. Spoon about 3 tbs. of meat filling in center of each tortilla. Fold tortilla, tucking in ends, and fasten with wooden toothpicks. Only assemble 2 or 3 at a time, as tortilla will absorb liquid from sauce. In a large frying pan, with 1 inch of oil over medium heat, fry folded tortilla, turning until golden about 1 to 2 minutes. Drain on paper towels and keep warm. Garnish with cheese, lettuce, and onion.

Yield: 12 Chimichangas or fried burritos

Southwestern Flank Steak with Rice

11 January, 2008
1 small can (about 14 ounces) stewed tomatoes
1 ¾ cups water
¼ teaspoon hot pepper sauce
1 ¼ cups uncooked white rice
1 pound beef flank steak
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon ground cumin
Dash of freshly ground black pepper
Dash of ground cinnamon
2 tablespoons chopped fresh parsley

In 2-quart saucepan, stir together stewed tomatoes, water, and hot pepper sauce. Over high heat, bring to a boil. Stir in uncooked rice and return to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove saucepan from heat and allow rice to stand while you prepare steak.

Preheat broiler. Trim any visible fat from steak and score it lightly on both sides with a sharp knife. In small bowl, stir together chili powder, salt, cumin, black pepper, and cinnamon. Rub this mixture into both sides of steak. Place steak on unheated rack of a broiler pan. Broil 3 inches from heat source for 6 minutes. Turn steak and broil about 8 minutes more for medium-rare. If you like your meat well done, continue to broil for 1 to 2 minutes more.

Remove steak to a serving platter and allow to stand for 5 minutes. With sharp knife, thinly slice steak diagonally across the grain. Fluff rice with a fork, sprinkle with chopped parsley, and serve with steak.

Crockpot Beef Stroganoff

11 January, 2008
 2 lb. round steak — sliced thinly across the grain
1/2 LB fresh mushrooms – sliced (can omit these)
1 medium onion — thinly sliced
1 1/2 cups beef broth
1 1/2 tbs. Worcestershire sauce
1/4 tsp. thyme
3/4 tsp. dry mustard
1 large clove garlic — minced
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups sour cream
1/2 cup flour

Place round steak, mushrooms and onions in crockpot. In a small bowl, mix together broth, Worcestershire, thyme, dry mustard, garlic, salt and pepper. Pour mixture over ingredients in crockpot and stir to combine. Cook on low for 7-8 hours. In a small bowl, mix together sour cream and flour; add to crockpot and stir well. Heat on high for 30-45 minutes. (Cook 45 minutes if using regular flour.) Serve over hot noodles.

Crockpot Irish Stew

11 January, 2008

 


2 pounds boneless lamb cubed, browned & drained (or beef stew meat)
2 teaspoons salt
1/4 teaspoon pepper
2 cups water
1 small bay leaf
2 medium carrots, peeled and cut in 1/2-inch slices
2 small onions, thinly sliced
4 medium potatoes, peeled and quartered
1/4 cup quick-cooking tapioca (optional)
10 ounces frozen peas OR frozen mixed vegetables

Instructions
Season cubed lamb with salt and pepper. Add remaining ingredients except peas. (Omit tapioca if you don’t want gravy thickened.) Stir well. Cover and cook on Low 10-12 hours. Add peas during last 1-2 hours of cooking.

Fajita Salad

11 January, 2008

1 beef sirloin steak (6 ounces)
¼ cup fresh lime juice
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 teaspoon chili powder
2 red bell peppers
1 medium onion
1 teaspoon olive oil
1 cup garbanzo beans, rinsed and drained
4 cups mixed salad greens
1 tomato, cut into wedges
1 cup salsa

.

Cut beef into 2x1x¼ inch strips. Place in resealable plastic food storage bag. Combine limejuice, cilantro, garlic and chili powder in small bowl. Pour over beef; seal bag. Let stand for 10 minutes, turning once.

(I just shake the bag real well)

Cut bell peppers into strips. Cut onion into slices. Heat olive oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion. Cook and stir 6 minutes or until vegetables are crisp-tender. Remove from skillet. Add beef and marinade to skillet. Cook and stir