| Beef Recipes | ||
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Page 1 | More Beef Recipes-----> |
| Beef Recipes | ||
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Page 1 | More Beef Recipes-----> |
The colorful mixed peppercorns found in bottles in many supermarkets
aren't just
decorative: They add a robust flavor to steaks as well as to thick-cut
chops or cuts
of meat suitable for roasting.
3 (1 1/2-inch-thick) Porterhouse
steaks (each about 2 to 2 1/4 pounds)
3 tblspn
Mixed whole peppercorns (see above note)
1 1/2 tspn
Coarse kosher salt
Prepare grill. Let steaks stand at room temperature 30 minutes. With
a mortar and
pestle or bottom of a heavy skillet coarsely crush peppercorns and
in a small bowl
combine with salt. Pat steaks dry and rub seasoning onto both sides
of steaks, pressing
to adhere. Grill steaks on an oiled rack set 5 to 6 inches over
glowing coals 7 to 9 minutes
on each side, or until an instant-read thermometer registers 130°F.
for medium-rare.
(Alternatively, steaks may be broiled on rack of a broiler pan under
a preheated broiler
about 4 inches from heat.) Transfer steaks to a platter and let
stand 10 minutes.
Serve steaks sliced. Makes 6 servings.
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Family
Meat Loaf
by: Chef Norm
Serving Size : 4
Categories : Beef,
1 1/2 lbs
ground beef
3/4 cup
freshly crumbled saltine cracker crumbs
2 lg
eggs -- beaten
1/4 lg
onion -- chopped
1 tspn
garlic powder
2 tspns
salt
1/2 tspn
mixed herbs -- marjoram and thyme
1/4 tspn
black pepper
1/2 cup
tomato juice
1 can
tomato sauce -- 8 oz size
Combine all ingredients except the tomato sauce
in a mixing bowl and blend
thoroughtly. Pack firmly into a well-greased
small loaf tin. Smooth top with a
knife or spatula. Pour on the tomato sauce.
Bake at 350 degrees F for 1 hour.
Serve hot or cold as desired.
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Peppered
Beef Strips And Rice
Recipe By : Uncle Ben's Advertisement
Serving Size : 4
Categories : Beef, Rice
2 teaspoons garlic -- minced
1 teaspoon ginger -- minced
1 cup basmati rice
2 cups beef stock
1 pound sirloin steak -- cut into strips
1/3 cup dry red wine
1 1/2 teaspoons cracked black pepper
2 tablespoons soy sauce
1 tablespoon corn starch
2 bunches green onions -- in 2" pieces
Saute the garlic and giner in a large oiled skillet over medium heat.
Add rice and beef stock; bring to a boil, reduce heat. Cover and
cook over low heat
for 20 minutes. Meanwhile marinate beef strips in red wine, black
pepper, soy sauce
and cornstarch for 15 minutes. Reserving marinade remove beef from
liquid and stir
fry with the green onions in an oiled skillet for about 2-3 minutes.
Add reserved
marinade and bring to a boil; stir. Add beef and onion mixture to
rice; gently combine.
Notes: Serve with steamed broccoli for a complete meal.
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Brisket
Norman (Chef Norm)
Recipe By : Chef Norm Boudreau
Serving Size : 8
1 lb
Chuck or brisket
2 tblspns
Olive oil
3 med
Onions -- diced
2 tspns
Salt
1/4 tspn
Pepper
1 tspn
Paprika
1/2 tspn
Garlic powder
1
Bay leaf
1 1/2 cups
Boiling water
1 tblspn
a Rue (Browned flour -- see * Note)
* Note: Spread one cup of sifted flour in a
shallow pan; cook over low heat, stirring
almost constantly. Cool and store in a covered
jar. Use for thickening gravies -- it
gives a much nicer color than plain flour.
Place the meat and Olive oil in a heavy saucepan
or Dutch oven. Cover and sear over
medium heat until browned on all sides. Add
the onions and continue browning.
Add the salt, pepper, paprika, garlic powder,
bay leaf and water. Cover and cook
over low heat 2 hours or until meat is tender.
Mix the flour (Rue) with a little water and
stir into the gravy. Cook 10 minutes. Remove
bay leaf. Serves 8.
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German
Pickled Beef Roast - {Sauerbraten}
5 pounds Beef pot roast with bone
=== MARINADE ===
1 1/2 cups Red wine vinegar
1/2 cup Water
1/2 cup Dry
red wine
1 med
Onion -- peeled and chopped
1 med
Carrot -- chopped
1
Celery stalk with leaves -- chopped
8
Black peppercorns
4 whole Allspice
4 whole Cloves
2
Bay leaves
=== TO COOK MEAT ===
3 tblspns Peanut oil
1 med
Onion -- finely chopped
1
Celery stalk -- finely chopped
1 med
Carrot -- finely chopped
1/2 cup
Water
1/2 cup
Red wine
1/2 cup
Gingersnap crumbs -- (just crush them up)
=== GARNISH ===
Chopped parsley
Place the beef in a deep glass, earthenware or stainless-steel bowl.
Combine
the marinade ingredients in a medium saucepan and heat to boiling
over high
heat. Cool. Pour the cool marinade over the meat, turning to coat
all sides.
Cover and refrigerate 2 to 3 days, turning the meat several times
each day.
Three to four hours before serving drain the meat, reserving the
marinade, and
pat the meat dry with paper towels. Heat a large saucepan and add
the oil.
Add the meat and brown on all sides, turning frequently, about 30
minutes.
Remove the meat from the pan and reserve. Pour off all but 2 tablespoons
fat.
Saute the onion, celery and carrot in the fat until tender, about
10 minutes.
Return the meat to the pan. Strain into the pan the marinade plus
1/2 cup of
water, discarding the marinade vegetables.
Reduce the heat to low and simmer, covered, until the meat is tender,
2 1/2 to .
3 hours. Remove the meat and keep it warm. Remove the marrow from
the bone
and stir into the sauce. Puree the liquid in the blender or food
processor and strain
into pan, adding the red wine. Bring to a simmer and stir in the
gingersnap crumbs.
Simmer, stirring frequently, until the sauce is thickened, a few
minutes. Slice and
arrange the meat on a heated serving platter. Serve hot with thickened
sauce.
Garnish with chopped parsley.
This recipe serves 5 to 6.
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Bavarian Beef
Tenderloin
Serving Size : 5
1 3/4 lbs
sirloin steak -- cut into 1/4" strips
3 tblspns
butter -- melted
3 tblspns
all-purpose flour -- 1/2 inch thick
1/2 cup
white wine -- drinking wine
3/4 cup
green pepper -- diced
1 med
onion -- diced
1 1/2 cups
sliced mushrooms -- fresh
4 ozs
sliced pimentoes
1 tspn
salt
1 dash
hot pepper sauce
1 dash
Worcestershire sauce
In a skillet cook sirloin in 2 tablespoons of the melted butter,
just until browned,
about 5 minutes. Pour drippings into a measuring cup, skim 2 tablespoons
of the
drippings of top and place in a saucepan. Add flour and blend well.
Cook stirring
over low heat till bubbly about 1 minute, remove from heat. Add
water to meat
juices remaining in measuring cup to make 1 cup. Add to flour mixture
and blend
well.. Cook over medium heat stirring constantly, till thickened,
about 5 minutes.
Stir in wine and set aside. In same skillet cook green pepper4,
onion add mushrooms
in remaining 1 tablespoon butter just till tender, about 5 minutes.
Add beef gravy,
pimentoes, salt, hot pepper sauce and Worcestershire sauce. Bring
to boil and simmer
30 minutes. Serving Ideas : Steamed cabbage and carrots.
NOTES : May use your favorite beer instead of the white wine.
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Spicy Phyllo Cups
Serving Size : 1
Categories : Beef
Pastries :
6 sheets phyllo pastry
1 tblspn olive oil
1
onion, finely chopped
1/4 cup pine
nuts
2 cloves garlic, crushed
1 tspn ground
cumin
1 tspn ground
cardamon
1/8 tspn cayenne pepper
1/4 tspn ground cinnamon
1/4 lb
mushrooms, chopped
1/3 cup raisins
1 tblspn olive oil
1/2 lb
rump steak, chopped (tenderloin is great)
black pepper
chives
Stack three sheets of phyllo dough on a work surface. For cups use
a three inch
round tart pan or mold to cut out circles, and then place the circles
in 2 1/4" tart
pans. For boats, use a 4 1/2 x 2:" tart mold as a guide and place
the phyllo into
3 1/2 x 1 1/2" boat shaped molds. Cut out approximately 30 cups
or boats. Bake
at 425 for 6 to 8 minutes. They should be golden brown.Remove carefully
from
the molds and cool on a wire rack.
Heat 1 Tablespoon oil in skillet. Cook onion over medium-low heat
until soft but
not browned (5-6 Minutes). Add the pine nuts and the garlic, and
cumon, cardamon,
cayenne, and cinnamon. Cook for 2-3 minutes. Add mushrooms and cook
until soft.
Add raisins. Transfer to a plate, Heat 1 tablespoon oil in skillet.
Stir-fry the steak
until it changes color. Add mushriim mixture and combine. Season
with pepper, and
salt if desired. Spoon filling into cups or boats. Sprinkle with
cut chives. Serve warm.
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Tenderloin
Steaks With Mushroom Sauce
by: Chef Norm
Serving Size : 1
Vegetable oil
4
beef tenderloin steaks -- 1 inch thick
1/2 tspn
salt
1/2 tspn
coarsely ground black pepper
1 clove
garlic, minced
1/4 cup
onion, finely chopped
10 ozs
mushrooms
1 tblspn
flour
1 tblspn
butter
3 tblspn
red wine vinegar
1/2 tspn
instant beef flavoured bouillon
In a 10 inch skillet over medium high heat
in 1 tablespoon of the oil cook steaks
until the undersides are browned, about 4
minutes. Turn steaks, sprinkle with salt
and pepper and cook about 5 minutes longer
for rare or longer until desired doneness
is reached.
Remove steaks to 4 warmed dinner plates and
keep warm. Meanwhile, slice the
mushrooms. In a cup using your fingers blend
flour and butter to form a paste. Add
1 tablespoon oil to the drippings remaining
in the skillet, saute' the mushrooms, onion
and garlic until lightly browned, about 5
minutes. Stir in red wine vinegar, bouillon
and 3/4 cups water; heat to boiling; reduce
to low and simmer for 3 minutes. Stir in
butter-flour mixture, heat and stir until
mixture thickens. Spoon sauce over steaks.
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Best
Chicken-Fried Steak South of Omaha
by: Chef Norm
1 (6)oz
round steak cutlet -- mallet tenderized
1 cup
flour (may need more)
1 tspn
onion powder
1 tspn
garlic powder
2 tspn
salt (or to taste)
1 tspn
fresh ground black pepper (or to taste)
4 lg
eggs, lightly scrambled
1 can
flat beer
1 tblspn Adolph's
meat tenderizer (optional)
Sprinkle salt, pepper, onion powder and garlic
powder on both sides of steak to taste.
Put steak onto waxed papper that is floured.
Then "pound the heck out of the steak
with meat mallet or stiff fingers, working
from the center out, until it reaches 1/8 inch
thick. Flip several times and repeat pounding.
Mix eggs, beer, 1 teaspoon salt and Adolph's
meat tenderizer in a shallow bowl. Add enough
flour to make a thin, watery batter. Beat
mixture smooth. Dip meat into batter. "Flop" back onto
floured wax paper and cover with more flour.
Pound again with fingertips until moisture is absorbed.
Cook in deep fat at 350 degrees until golden
brown.
Serve with French fries and cover with the
white gravy produced while frying it.
"Hey I said it was a great steak I didn't say
it was non-fattening." :>)
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Smoked
Prime Rib
by: Chef Norm
Categories: Barbecue, Main dish, Meats
Yield: 8 servings
6-8 lb Prime rib roast
Dry rub seasonings (See Chef Norm's Marinades
and Rubs)
Rosemary
Place dry rub seasonings over entire roast
surface. Let sit covered in refridgerator
for 1 to 2 hours to marinate. Grill roast
in smoker (indirect heat) for 3 to 4 hours at
200 to 250 deg. or until a meat thermometer
indicates 140 deg (for Medium-Rare).
Sprinkle lightly with crushed rosemary leaves
3/4 of the way thought the cooking time.
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Unusual
Chinese Grilled Shortribs
Yield: 4 servings
4 Lg
Meaty shortribs
1/3 cup Oriental
toasted sesame oil
4 1/2 tblspn Peanut butter
4 tblspn Brown
sugar
2 1/4 tblspn Curry powder
3/4 cup Soy
sauce
1/2 tblspn Black pepper (fresh cracked)
1/2 cup Rice
sherry wine
1/2
Fresh ginger root
2 Lg
Garlic cloves (minced)
10
Green onions
Make shortribs into short, flat strips. Begin by placing rib fat-side-up
on cutting
board and cut 1/4" high layer almost (but not through) the bottom-most
section
of the rib. Turn meat over and continue to make 1/4" layers until
the rib is
completely layered and is now one long strip. Using the edge of
a Chinese knife
or other flat surface, pound meat until it is off an even thickness.
NOTE: Chill the meat well. This cutting method will not work well
on room
temperature ribs.
MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients
in a
blender for about 15 seconds at "Blend" speed. Grate the fresh ginger
root
and combine with the minced garlic. Mince the white (only) portion
of the
green onions. Add all ingredients to blender mixture and operate
on "low"
for about 45 seconds. Rub suace onto butterflied ribs and refridgerate
for
2 or more hours.
NOTE: This sauce is excellent for chicken, too. Place ribs on grill,
basting often
with sauce until done, about 30 minutes depending on heat of grill.
Watch
carefully to determine when done
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Spicy Beef Satay
Yield: 4 servings
1 lb
Boneless beef sirloin steak |3/4" to 1" thick
1/4 cup
Soy sauce
1/4 cup
Dry sherry
2 tblspn Sesame
oil
1/4 cup
Green onion; sliced
2 Cloves Garlic; minced
2 tblspn Brown
sugar
1 tspn
Ground ginger
1 tspn
Red pepper flakes
1/2 cup
Crunchy peanut butter
3/4 cup
Water
Place steak in freezer 30 minutes to firm; slice into 1/4" thick
strips. In shallow
glass dish, combine soy sauce, sherry, sesame oil, onion, garlic,
sugar, ginger and
1/2 tsp of the red pepper flakes. Add beef strips; turn to coat
with marinade.
Cover and refrigerate 2 to 4 hours. Soak twenty-four 8" bamboo skewers
in water
for 20 minutes. Drain beef; reserve 2 Tbl marinade. Thread beef
strips, accordion-style,
on skewers. Meanwhile, in small saucepan, combine reserved marinade,
remaining
1/2 tsp red pepper flakes, the peanut butter and water. Heat over
low heat 8 to 10
minutes or until sauce is thick and warm (add more water if necessary).
Grill kabobs,
on uncovered grill, over medium-hot briquets 2 minutes. Turn and
cook 2 miutes
longer. Serve beef strips with sauce.
NOTE: Assembled kabobs may be refrigerated, covered, 1 to 2 hours
before grilling.
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CORNED BEEF
Prep time: 15 minutes + 3 hours for simmering
Grilling time: 40 to 50 minutes
Difficulty level: Moderate
Charcoal:
Indirect Gas: Indirect/Medium Heat
1 4-pound corned beef brisket
1 small onion, peeled, studded with 4 cloves
1 clove garlic, peeled, crushed
1 tablespoon pepper
2 teaspoons dry mustard
2 bay leaves Horseradish (optional)
Place beef brisket in a heavy pot and cover with cold water. Add
onion, garlic,
pepper, mustard, and bay leaves. Bring slowly to a boil. Reduce
heat, cover,
and simmer very gently for 3 hours, or until beef is tender. Drain
and dry brisket.
(This can be done one day ahead and refrigerated covered. Or purchase
oven-ready
corned beef brisket and skip the above procedure.
Follow package directions for oven preparation.)
Place brisket in foil pan, fat side up. Position pan in center of
cooking grate and cook
about 40 to 50 minutes to warm through. Serve with horseradish,
if desired.
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HERB VEAL ROAST
Prep time: 10 minutes
Grilling time: 1* to 2* hours, depending on doneness
Difficulty level:
Easy Charcoal:
Indirect Gas: Indirect/Medium Heat
2 cloves garlic, minced
3/4 tspn salt
3/4 tspn dried sage leaves
1/2 tspn dried basil leaves
1/2 tspn dried thyme
1/2 tspn onion powder
1/8 tspn black pepper
1 (3 lb) boneless veal
loin roast
Combine garlic, salt, sage, basil, thyme, onion powder and pepper;
rub over veal roast,
pressing into surface.
Place roast in center for medium (165°F/74°C), 1* to 2*
hours for well-done 170°F/77°C).
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PRIME RIB OF BEEF
Prep time: 5 minutes
Grilling time: 2¼ to 2¾ hours for rare; 2½
to 3 hours for medium
Difficulty level:
Easy Charcoal:
Indirect Gas: Indirect/Medium Heat
2 tablespoons freshly ground coffee beans
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (7 to 8) pound beef rib roast
Olive or vegetable oil
1 Recipe Juniper Cream Sauce
In a small bowl combine ground coffee, salt, and pepper. Rub mixture
on beef roast,
pressing into the surface. Brush lightly with oil. Place roast in
center of cooking grate.
Grill 2¼ to 2¾ hours for rare (140°F/60°C);
2½ to 3 hours for medium (160°F/71°C).
Remove from grill and let roast rest 10 minutes before carving.
To serve, place 2
tablespoons of Juniper Cream Sauce on a plate; top with a 3-ounce
slice of beef roast.
Makes 21-24 three-ounce servings.
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MUSTARD
GLAZED BEEF SHORT RIBS
Serving Size : 4
Categories : Beef
4 lbs
beef short ribs
Salt and pepper
1 tblspn olive oil
1 tblspn whole butter
1 lg
onion -- chopped 2 carrots -- chopped
1
celery stalk -- chopped
2
jalapeno peppers -- seeded and chopped
2 cloves garlic -- crushed
2 tblspns tomato paste
1 tblspn ground cumin
12 oz
dark beer
3 cups beef
stock
2 tblspns rosemary -- thyme and oregano
tied in a bouquet garni of cheese cloth
1/2 cup pommery
mustard
2 tblspns honey
Preheat oven to 350 degrees. Season the short ribs with salt and
pepper and brown
well in the oil and butter combined in a large saute' pan. Remove
the ribs and place
into a casserole or roasting pan. Add the onion, carrot and celery
to the saute' pan
and begin to caramelize the vegetables. Continue to cook the vegetable
mixture
before adding the jalapeno, garlic, tomato, cumin, beer and stock
in quick succession.
Bring this mixture to a rapid boil before pouring over the ribs
in the casserole. The
liquid should not rise more than 2/3 up the side of the ribs and
the ribs should not be
entirely submerged. Place the casserole into the oven, add the bouquet
and braise the
ribs until fork tender, about 1 1/2 hours. Remove the casserole
from the oven, allow to
rest for several minutes before placing the ribs on a sheet pan.
Degrease the braising
liquid, strain the vegetables out and discard and reserve the remaining
juices for serving.
Combine the mustard and honey in a bowl and liberally brush over
the ribs. Place the
ribs back into the oven and roast another 10 minutes until the glaze
is caramelized dark
and delicious. Serve with the cooking/braising liquid in a sauce
boat.
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Flank
Steak With Pineapple Chili Sauce
by: Chef Norm
Makes 4 - 6 servings
PREPARATION TIME 10 minutes
COOKING TIME 15 minutes
1-1/2-2 lbs
flank steak, (tenderized with a meat mallet)
Salt and pepper, optional
1 can (8 oz.)
Dole Crushed Pineapple, drained
3/4 cup
bottled chili sauce
1/4 tspn
garlic powder
1/2 tspn
onion powder
1-2 drops
hot pepper sauce
Season steak with salt and pepper, if desired.
Grill or broil steak 4 inches from heat,
8 to 10 minutes each side for medium. Combine
pineapple, chili sauce, garlic powder,
onion powder and hot pepper sauce, in saucepan.
Cook, until heated through.
Slice cooked steak across the grain into thin
slices.
Serve with pineapple chili sauce.
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Steak
With Parmesan-Grilled Vegetables
Makes 4 servings
2
well-trimmed beef T-bone or Porterhouse steaks, cut 1 inch thick (approx.
2 pounds)
1/4 cup grated Parmesan
cheese
2 tblspns olive oil
2 tblspns red wine vinegar
2 med red
or yellow bell peppers, each cut lengthwise into quarters
1 lg
red onion, cut crosswise into 1/2-inch slices
Salt Seasoning:
1 tblspn crushed garlic
2 tspns dried basil leaves
1 tspn pepper
In small bowl, combine seasoning ingredients; mix well. Remove 4
teaspoons
seasoning; press into both sides of beef steaks. Add cheese, oil
and vinegar to
remaining seasoning, mixing well; set aside. Place steaks in center
of grid over
medium ash-covered coals; arrange vegetables around steaks. Grill
steaks
uncovered 14 to 16 minutes for medium rare to medium doneness, turning
occasionally. Grill peppers 12 to 15 minutes and onion 15 to 20
minutes or until
tender, turning both once. Brush vegetables with reserved cheese
mixture during
last 10 minutes of grilling. Season steaks with salt, as desired.
Trim fat from steaks;
remove bones. Carve steaks crosswise into thick slices; serve with
vegetables.
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ROAST
BEEF W/ CHIPOTLE RED PEPPER SAUCE & MUSTARD CHIVE SAUCE
Can be prepared in 45 minutes or less.
2 tablespoons vegetable oil
3 1/2-pound fillet of beef at room temperature
chipotle red pepper sauce and mustard chive sauce (recipes follow)
as accompaniments
In a heavy flameproof roasting pan heat the oil over moderate high
heat until it is
hot but not smoking, add the beef, patted dry and seasoned with
salt and pepper,
and brown it, turning it every 2 minutes, for 10 minutes.
Roast the beef in a preheated 500°F. oven for 12 to 15 minutes,
or until a meat
thermometer registers 130°F. The narrow end of the beef will
be medium-rare; the
wide end will be rare. Serve the beef with the sauces.
CHIPOTLE RED PEPPER SAUCE
Can be prepared in 45 minutes or less. 3 cups thinly sliced red
bell pepper
(about 13 large peppers) 2 tablespoons olive oil 1 canned chipotle
chili in adobo
(available at Mexican markets, some specialty foods shops, and some
supermarkets),
unseeded 2 teaspoons Worcestershire sauce In a heavy skillet cook
the bell peppers
in the oil, covered, over moderately low heat, stirring occasionally,
for 25 to 30
minutes, or until they are soft. In a blender purée the mixture
with the chipotle,
the Worcestershire sauce, and salt to taste. The sauce may be made
2 days in
advance and kept covered and chilled. Transfer the sauce to a sauceboat
and serve
it warm or at room temperature. Makes about 1 cup.
MUSTARD CHIVE SAUCE
Can be prepared in 45 minutes or less. 1/2 cup dry mustard 3 tablespoons
distilled
white vinegar 1 1/2 teaspoon sugar 1 1/2 teaspoons salt 3/4 stick
(6 tablespoons)
unsalted butter, cut into bits and softened 3 tablespoons minced
fresh chives In a
small bowl stir together the mustard, the vinegar, the sugar, the
salt, and 3
tablespoons water, making a smooth paste, and let the mixture stand,
covered,
for 10 minutes. Transfer the mixture to the top of a double boiler
set over barely
simmering water and whisk in the butter until it is just melted
and incorporated
thoroughly. Remove the pan from the heat and stir in the chives.
Transfer the sauce
to a sauceboat and serve it warm or at room temperature. Makes about
1 cup. Serves 8
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Steak
Au Poivre with Dijon Sauce
Yield: 4 Servings
4 Beef tenderloin steaks, cut 1 1/2
"thick (about 1 1/2 lbs.)
1 tblspn Worcestershire
sauce Crushed black peppercorns
1/3 cup Dijon
mustard
1/3 cup Mayonnaise
3 tblspn Dry red
wine
2 tblspn Finely
chopped red or green onion
2 tblspn Minced
fresh parsley
1 clove Garlic,
minced
Brush steaks with Worcestershire sauce and sprinkle with pepper to
taste; set aside.
To prepare Dijon Sauce, combine mustard, mayonnaise, wine, onion,
parsley and
garlic; mix well. Place steaks on grid. Grill over hot coals 15
minutes for medium-rare
or to desired doneness, turning often. Serve with Dijon Sauce. Prep
time: 10 mins.
Cook time: 15 mins. Note: Dijon Sauce is also good with grilled
salmon and swordfish.
To serve with fish, substitute white wine for the red wine and minced
fresh dill for the
parsley. Yield: 4 servings
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Braised
Short Ribs Of Beef
by: Chef Norm
Yield: 8 ribs
8
short ribs of beef
salt & pepper
1/2 tblspn garlic powder
1/2 tblspn onion powder
1 cup
reserved pan drippings
1 can
beef broth or stock
2 tblspn cornstarch
1/2 cup
water
1/4 tspn
pepper
Preliminary: Preheat oven to 350 degrees.
Rub salt, pepper and garlic powder, onion
powder into ribs. Place ribs in pan
with a half-inch of water. Bake for 1 hour,
then cover completely with water.
Cover with foil and bake for 2-1/2 hours.
Remove ribs from pan and place on
serving platter to drain. To make gravy, combine
1 cup pan drippings from
baking pan and can of beef stock in a saucepan.
Heat on medium heat to boiling.
In a separate bowl, combine cornstarch, 1/2
cup water and 1/4 teaspoon pepper.
Mix well. Add cornstarch mixture gradually
to beef stock and gently boil for 2
minutes, stirring constantly as it thickens.
Presentation: To serve, pour gravy over ribs.
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Grilled Flank Steak
Recipe By :
Serving Size : 5
Preparation Time :
Categories : Beef, Main dishes, Grilling
1/4 cup
soy sauce
2 tblspns
vinegar
1
green onion -- sliced
1 1/2 tspns
garlic powder
1 1/2 tspns
ground ginger
3 tblspns
honey
3/4 cup
vegetable oil
1
beef flank steak -- (about 1-1/2 pounds)
1 lb
fresh mushrooms -- sliced
1
green pepper -- cut into thin strips
1
yellow or sweet red pepper - cut into thin strips
3
carrots -- cut into julienne strips
In a glass baking dish, combine first seven ingredients. Place meat
in marinade;
cover and refrigerate for 24 hours, turning once. Remove meat and
reserve marinade.
Grill meat over hot coals until cooked to your preference (about
15 minutes for medium).
Meanwhile, in a skillet, saut, vegetables in 1/4 cup marinade until
tender. Slice meat at
an angle into thin strips and serve with vegetables. Yield: 5 servings.
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Strip Steak Polynesian
2 tblspn soy sauce
1 clove garlic, minced
1 tspn honey 2-6 oz. strip
steaks
Combine first 3 ingredients. Marinate the strip steak in the mixture
for approximately
one hour in refridgerator. Preheat The GRILL for 3 - 5 minutes.
Place the marinated
strip steak onto the preheated grill. Grill for 3 minutes, open
grill, add the rest of the
marinade sauce to the top of the steaks. Grill for 1 minute, open
grill and serve on a
bed of rice. Yield: Serves 2
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Italian Beef Bake
Serving Size : 1
1 pound ground beef
1 cup celery -- diced
1 can mushroom pieces
salt & pepper to taste
1 lge onion -- chopped
1 can tomato soup
2 teaspoons sugar -- (optional)
2 cups cooked noodles
1 cup cheddar cheese -- grated
1 can tomato sauce
1/2 teaspoon oregano
Saute onions & celery in butter. Add meat barely browning. Add
other ingredients
except 1/2 of cheese. Put in casserole dish. Bake at 350 degrees
F for 45 minutes.
Sprinkle remaining cheese on top. May make in advance and can also
be frozen
before baked.
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BEEF
CHILI WITH CHIPOTLE CHILIES AND CILANTRO
*Canned chipotle chilies are available at Latin American markets,
specialty foods
stores and some supermarkets.
2 pounds lean ground beef
2 cups chopped onions
3 tablespoons ground cumin
3 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 tablespoon chopped canned chipotle chilies in adobo sauce*
2 1/2 cups (or more) water
1 cup finely chopped fresh cilantro
Grated cheddar cheese
Sour cream
Additional chopped onion
Sauté beef and 2 cups chopped onions in large Dutch oven over
high heat until
beef is cooked through, stirring often and breaking up beef with
back of spoon,
about 10 minutes. Add cumin, chili powder, garlic powder and chipotle
chilies;
sauté 3 minutes. Mix in 2 1/2 cups water and 1/2 cup cilantro.
Reduce heat to
medium-low. Cover partially and cook 1 1/2 hours, adding more water
by 1/4
cupfuls if chili becomes dry. Season with salt and pepper. (Can
be made 1 day
ahead. Cover; chill. Bring to simmer before continuing.) Mix remaining
1/2 cup
cilantro into chili. Ladle chili into bowls. Serve, passing cheese,
sour cream and
additional chopped onion separately. 4 Servings
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BEEF
AND GREEN PEPPER STIR-FRY
2 1/2 tablespoons soy sauce
1 tablespoon dry white wine
1 tablespoon oriental sesame oil
3 teaspoons cornstarch
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1/2 pound flank, or skirt steak, cut into thin strips
1/4 cup canned beef broth
6 tablespoons vegetable oil
1 8-ounce can sliced water chestnuts, drained
1 small green bell pepper, thinly sliced
Freshly cooked rice
Combine 1 1/2 tablespoons soy sauce, wine, sesame oil, 2 teaspoons
cornstarch,
ginger and garlic in medium bowl. Add beef and stir to coat. Let
stand 30 minutes.
Combine broth, remaining 1 teaspoon soy sauce and remaining 1 teaspoon
cornstarch in small bowl. Heat 3 tablespoons vegetable oil in wok
or heavy large
skillet over high heat. Add water chestnuts and bell pepper and
stir-fry 2 minutes.
Remove from wok. Heat remaining 3 tablespoons oil in wok. Add beef
with marinade
and stir-fry until just cooked through, about 4 minutes. Return
water chestnuts and
peppers to wok and mix well. Stir broth mixture. Add to wok and
cook until sauce
boils and thickens, about 30 seconds. Serve with freshly cooked
rice. 2 to 4 servings
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Beef Kelaguen
Serving Size : 1
1 pound flank steak or ribeye -- chopped
2 teaspoons green onions -- chopped
5 teaspoons powdered lemon juice
4 small chili pepper -- chopped
1 teaspoon salt
After chopping the beef, press out as much of the meat juices as
possible. Mix
remaining ingredients in bowl. Chill before serving. Serve with
finadene sauce
and tortillas. (Finadene is a sauce made of soy sauce, lemon juice
or vinegar and
donne) All Chamorro are made based on your taste preferences. Therefore,
you
can alter some of the amounts to suit your taste. The Donne on Guam
is very
different than any other chili pepper in the world but other peppers
could be used.
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Individual
Beef Wellingtons
Serving Size : 6
3/4 pounds mushrooms -- quartered butter-flavored cooking spray
1/4 cup chopped shallots
2 garlic cloves -- minced
2 teaspoons all-purpose flour
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
10 1/2 ounces beef consommé -- divided
2 tablespoons minced fresh parsley
6 beef tenderloin steaks -- 1 inch thick --4 ounces each
6 sheets frozen phyllo dough -- thawed
1/2 cup sweet marsala
1 tablespoon cornstarch -- plus
1 1/2 -- teaspoons
Place mushrooms in a food processor; process until finely chopped.
Place a large
skillet coated with cooking spray over medium-high heat until hot.
Add
mushrooms, shallots, and garlic; sauté 2 minutes or until
tender. Stir in flour,
marjoram, and pepper. Gradually add 1/4 cup consommé; stir
well. Cook 5 minutes
or until liquid evaporates; stir constantly. (Mixture will be thick.)
Remove from heat, and stir in parsley; set aside.
Preheat oven to 425°F.
Trim fat from steaks.
Place a large skillet coated with cooking spray over medium-high
heat until hot.
Add steaks; cook 1 1/2 minutes on each side or until browned.
Drain on paper towels.
Place steaks on a broiler pan coated with cooking spray.
Drizzle 1/4 teaspoon
Worcestershire sauce over each steak; top each with 3 tablespoons
mushroom
mixture. Layer 6 sheets of phyllo, spraying each lightly with cooking
spray. Cut 6
(6 1/2 x 4 1/2-inch) rectangles. Thinly slice excess phyllo for
topping. Drape phyllo
rectangle over each steak, tucking edges of phyllo under steak.
Crumple phyllo strips
into 6 balls; place one on top of each phyllo-wrapped steak. Lightly
coat with cooking
spray. Bake at 425° for 15 minutes or until desired degree of
doneness. Combine
remaining consommé, wine, and cornstarch in a small saucepan,
and stir well. Bring
to a boil; cook 1 minute, stirring constantly. Serve with steaks.
Yield: 6 servings
(serving size: 1 steak and 1/4 cup sauce).
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Beef Pie
Serving Size : 24
----- FILLING -----
3 cups onions -- quartered
2 cups boiling water
1/2 cup butter, margarine -- or beef drippings
1 cup unsifted flour
1 tablespoon salt
1/4 teaspoon pepper
1 1/2 quarts onion cooking liquid and water
1 teaspoon gravy seasoning -- optional
20 ounces frozen green peas
3 1/4 pounds cooked beef -- diced (2 1/2 quarts)
----- CRUST -----
2 cups unsifted flour
1 teaspoon salt
3/4 cup margarine
1/4 cup cold water
1 teaspoon poppy seeds -- optional
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
Allow enough
extra wrap to fold over top. Use one pan for each six servings or
one-fourth of the
recipe. Do not line pans for food to be served without freezing.
FILLING: Cook onions in boiling water until tender. Drain; save cooking
liquid.
Melt fat. Stir in 1 cup flour, salt, and pepper. Add enough water
to the reserved
onion cooking liquid to make 1 1/2 quarts. Stir in onion cooking
liquid and water
slowly. Add gravy seasoning, if desired. Cook until thickened, stirring
constantly.
Pour gravy over onions, peas, and beef. Mix gently. Pour one-fourth
of mixture
into each baking pan. Spread evenly to avoid air pockets.
CRUST: Mix flour and salt. Mix in margarine only until mixture is
crumbly. Add
cold water and mix lightly. Divide dough into four parts. Roll each
part out on
lightly floured surface into an 8x8-inch square. Fit over filling
in pans. Sprinkle
with poppy seeds, if desired, using 1/4 teaspoon per pan.
TO SERVE WITHOUT FREEZING:
Preheat oven to 450B0 F. (hot). Bake 45 minutes or until crust is
lightly browned.
TO FREEZE:
Cool for 30 minutes at room temperature. Complete wrapping by pulling
paper up
over top of food. Put edges of wrap together and fold several times
so paper lies
directly on top of food. Fold ends of freezer wrap over the top
and seal with freezer
tape. Label with name of food, date of freezing, and last date the
food should be
used for best eating quality (about 6 months). Freeze immediately
for 10 to 12 hours
before removing packages from the pans.
TO HEAT FROZEN PIE:
Preheat oven to 450B0 F. (hot). Remove freezer wrap. Place food
in baking pan.
Bake 1 hour or until filling is bubbly at edges, crust is lightly
browned, and food
is hot in center.
NOTES : This recipe is for 24 servings (about 2/3 cup filling each).
Directions are
given for dividing the prepared food into four parts of six servings
each. One part
may be completely cooked and served at the time of preparation.
The remaining
parts may be frozen.
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Parmesan Meatballs
Serving Size : 1
1 package ground beef
2 cloves garlic -- crushed
3 tablespoons grated Parmesan cheese makes 16
Mix the ground beef, garlic, and Parmesan cheese together in a bowl.
Form the mixture
into walnut-sized balls. add to lightly boiling soup or stew 30
minutes before serving time.
Simmer for 30 minutes. Serve hot.
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Tomato Topped
Minute Steaks
Serving Size : 4
1 egg white
2 teaspoons water
Dash Pepper
1/2 cup finely crushed saltine crumbs
1/2 cup grated Parmesan cheese
4 cube steaks -- (about 4 Ounces each)
2 tablespoons butter or margarine
1 can pizza Sauce -- (8 Ounces)
Additional Parmesan cheese -- optional
In a shallow bowl combine egg white, water and pepper Set aside.
On a plate,
combine cracker crumbs and Parmesan cheese. Dip each cube steak
into the
egg mixture, then coat with cracker mixture. In a large skillet,
melt butter;
brown steaks on both sides. Add pizza sauce and simmer for 3-5 minutes.
Garnish with additional Parmesan if desired. Serve immediately.
Yield: 4 servings.
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Kabobs With Thyme
Rice
Serving Size : 6
1 pound boneless sirloin -- cut into 1 inch cubes
1/4 cup caesar salad dressing
1 medium zucchini -- cut into chunks
1 medium yellow squash -- cut into chunks
1 medium red onion -- peeled and cut into chunks
1 medium bell pepper -- cut into squares
1/2 pound cherry tomatoes
1 cup uncooked rice
2 cups chicken broth
1/2 teaspoon dried thyme leaves
For kabobs:
marinate beef in salad dressing 4 to 6 hours in refrigerator. Alternate
beef with
vegetables on skewers. Grill (or broil) 5 to 7 minutes on each side.
For rice:
combine rice, broth, and thyme in saucepan. Bring to boil and reduce
heat. Stir
once or twice, cover, and simmer 15 minutes or until rice is tender
and broth is
absorbed. Serve kabobs on rice.
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MAGIC MEAT LOAF
2 lbs ground beef, lean
2 lg eggs
2/3 cup quick cooking oats
1 pkg dry onion soup mix
1/2 cup catsup Reserve 2 tablespoons catsup.
Combine ground beef, eggs, oats, soup mix and remaining catsup. Shape
into a
loaf. Place in CROCK-POT. Top with remaining catsup. Cover and cook
on
Low 8 to to hours (High: 4 to 6).
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Sizzling
Tex-Mex Steak
by: Chef Norm
An easy grill recipe that can be prepared ahead.
1/2 cup
Kikkoman Teriyaki Marinade & Sauce
1 large
clove garlic, pressed
1/4 cup
onion, chopped
1 tspn
paprika, hungarian hot
1 pinch
cumin powder
1
serrano chile*, seeded and minced
1/2 tspn
grated fresh lime peel
2 tspns
fresh lime juice
1 tspn
Asian sesame oil
1 1/2 lbs
boneless beef sirloin steak, 3/4 inch thick
Combine teriyaki marinade & sauce, garlic,
onion, chile, cumin, paprika,
lime peel and juice and sesame oil; pour over
steak in large plastic food
storage bag. Press air out of bag; close top
securely. Turn bag over several
times to coat steak well. Refrigerate 45 minutes,
turning bag over occasionally.
Cook steak on grill 4 to 5 inches from hot
coals 5 minutes on each side
(for medium-rare), or to desired doneness.
Or, broil 5 minutes on each side,
for medium-rare, or to desired doneness. To
serve, cut across grain into
thin slices. Makes 6 servings
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Mo-mos and khotes
Yield: 12 servings
-----------------------------------DOUGH-----------------------------------
2 cup
All-purpose flour
3/4 cup
Hot water
-------------------------------MO-MO FILLING-------------------------------
8 oz
Lean ground lamb or beef
1/2
Onion, finely chopped
1 cup
Chopped raw kale
1/2 cup
Cilantro, chopped
3 Cloves Garlic, chopped
1 tblspn
Chopped fresh ginger
1 1/2 tspn Curry powder
1 tblspn
Sherry, vermouth or brandy
2 tspn
Flour
2 tspn
Soy sauce
1/2 tspn
Cayenne pepper or 1/2 ts Hot chili paste
-------------------------------KHOTE FILLING-------------------------------
2 tblspn
Butter
1
Chopped onion
3 Cloves Garlic, chopped
3
Jalapeno Peppers, Sliced
1 tspn
Cumin
1 1/2 tspn Curry powder
1/2 tspn
Dry ground ginger
1/2 tspn
Tumeric
1 1/2 cup Raw broccoli,
chopped
1/2
Red bell pepper, chopped
1 1/2 cup Mashed
Baking Potatoes
1/4 cup
Chopped cilantro
2 tblspn
Yogurt Juice of
1/2
lime
Salt and Cayenne to taste
1
Bunch Kale to line steamer
Dough:
Pour hot water over flour; mix with fork. When cool enough to handle,
finish
mixing with your hands until dough holds together. Wrap in plastic
and refrigerate
until chilled through. Work one piece of dough at a time; pinch
off a walnut-sized
chunk, shape into a ball, knead several times, then roll flat on
a floured board.
Place dough circle in the palm of your hand; in the middle of the
dough, place
about 1 tbsp filling. Bring up edges and seal at top with little
gathers. Leave a tiny
hole at top for steam to escape during cooking. Line steamer or
bottom of skillet
with kale leaves. Top with a layer of dumplings and steam over boiling
water 15 to
20 minutes. If using a skillet use just enough water to cushion
the Mo-Mos; replenish
water as needed. Serve immediately, pairing Mo-Mos with soy sauce,
ginger, and
vinegar. May also be served with Achar. Mo-Mo Filling: Combine all
ingredients.
Khote Filling:
Melt butter in skillet. Add onion and garlic and cook over low heat
until onion is
limp. Add chiles and spices and cook a minute or two longer. Add
broccoli and
red bell pepper. Cook until they are crisp-tender; then add mashed
potatoes,
cilantro, yogurt, lime, and salt and cayenne to taste.
Dipping Sauce for Mo-Mos
Yield: 3 Tbsp
1 tblspn soy sauce
1 tblspn vinegar
1 tblspn chile oil
1 piece fresh ginger (about
1/2 inch long), shredded
Combine all ingredients.
Achar:
Yield: 1 cup
1/2 onion, chopped
2 cloves garlic, chopped
1 Tbsp vegetable oil
1 tsp Curry Powder
2 to 3 jalapenos, thinly sliced
2 to 3 tomatoes, chopped
Salt
Lime Juice
Saute' onion and garlic in oil until onion is soft. Add Curry Powder,
tomatoes
and chiles and simmer over low heat until tomatoes are cooked through
and
mixture has a saucelike consistency. Season with salt and lime to
taste
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Grilled
Flank Steak With Eggplant & Red Pepper (Chef Norm)
1 1/2 tablespoons fresh lemon juice
3 anchovy fillets -- minced
1 tablespoon minced fresh flat-leaf parsley
leaves
1 teaspoon minced garlic
2 tablespoons virgin olive oil
salt and freshly ground black pepper -- to
taste
1 flank steak --
1-1 1/4 pounds
1 medium eggplant -- ends trimmed
1 medium red bell pepper -- cored and seeded
olive oil -- garlic flavored if available
1/2 teaspoon Cilantro
Combine the lemon juice, anchovies, parsley,
and garlic in a small dish and stir
to mix. Stir in the virgin olive oil. Season
the sauce with salt and pepper. Score
both sides of the flank steak in a crisscross
pattern, cutting about 1/8 inch deep.
Place the meat in a shallow dish that it just
fits in. Rub the steak all over with 2
tablespoons of the sauce. Cover and marinate
at room temperature for 1 to 1 1/2
hours. Prepare coals for grilling or heat
a ridged grill pan. Cut the eggplant
crosswise into 1/4-inch slices. Cut the red
pepper into 1-inch slices. Brush the
vegetables with oil and grill until softened
on both sides, 5 to 7 minutes. Cut the
eggplant slices in half or quarters and the
pepper slices in half, if desired. Place the
warm vegetables into a dish and toss with
the remaining sauce. Set aside at room
temperature. Cook the steak until seared and
nicely browned on one side, about 4
minutes. Turn and cook 4 minutes more for
medium-rare. Remove to a cutting
board and let rest for 5 minutes. 6. Carve
the steak on the bias across the grain into
thin slices. Serve with the eggplant and peppers.
Notes:
Why are cooks and those they feed so enamored
of Mediterranean fare?
Because of the wonderful colors and flavors
of vegetables such as eggplant and
bell pepper and seasonings such as lemon,
anchovy, olive oil, and garlic.
Combine them all in this recipe, then pretend
you are in Provence.
Serve a cold soup to start, a Cótes
du Rhóne red such as La Vieille Ferme
with the steak, and a berry dessert. A simple
meal? Yes. A feast? Yes again.
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Fillets
of Beef in Sauce Abano
Servings: 6
6 to 12 slices
Cooked beef fillet
3 lg
Hard-cooked eggs
1 tspn
Dry mustard
1/2 tspn
Salt
1/2 tspn
Black pepper, freshly ground
1 1/2 cup
Olive oil
1/2 cup
Tarragon vinegar
1/2 cup
Chopped sour gherkins
1 tblspn
Capers
1 tblspn
Chopped parsley
1 tblspn
Chervil -OR- 1 ts Dried leaves
1/2 tblspn
Tomato paste
Cook the beef fillets according to the cooking instructions for fillet
of beef
in aspic. Grate the egg yolks and blend with the dry mustrad, salt,
pepper,
and 1/4 cup of the oil. Beat the mixture to a paste with a wire
whisk. Slowly
add the remaining oil, beating constantly. Add the vinegar and stir
vigorously.
Stir in the gherkins, capers, parsley and chervil, and blend in
the tomato paste.
The sauce should have the consistently of mayonnaise. Cut the egg
whites into
julienned strips and fold them the sauce. Pour the sauce over the
beef filets and
garnish the platter with broiled tomato halves.
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Chef
Norm's Boiled Dinner
1 corned beef brisket (large enough to feed
however many you need to accomodate), rinsed of brine.
Place brisket in a large pot and cover with
cold water.
Add a couple of sliced onions, a small handful
of peppercorns, several cloves of garlic, and a
small amount (5-6 should do it) of whole allspice
berries.
Bring to a boil, and skim off the grey foam.
Reduce heat to low, and simmer until the brisket
is tender.
When brisket is almost done, add to the pot
(vary quantity to suit your group, but allow at least
one each of the following for each person
you're serving): 2 small whole potatoes, peeled 1 carrot,
peeled and cut in half 1 medium or 2-3 very
small onions, peeled and poked through the center
with an icepick (this keeps them from separating
while cooking) Simmer until vegetables are tender
(add potatoes toward the end of the cooking
time to keep 'em from getting mushy). About 20 minutes
before serving, cut a cabbage (or two ;-)
into sixths, and remove most of the core (leave a little to
keep the wedges together). Ladle out enough
of the cooking broth to make a 2-inch layer of liquid in
a large frying pan. Bring to a boil. Lay the
cabbage wedges in the broth, and steam, covered, until
JUST tender (don't overcook). At serving time,
remove the corned beef from the liquid, and slice
neatly. Surround with the various vegetables.
Serve with a small bowl of the cooking liquid to spoon
over everything, and a good mustard and horseradish.
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Yankee Pot Roast
Yield: 6 servings
3 lb Chuck roast (lean)
3 Bay leaves
5 Carrots
2 md Onions
4 md Potatoes
2 cup water
Salt and Pepper to taste
Brown beef in hot Skillet on both sides. Turn burner down and add
water and
bay leaves. Salt and pepper to taste. Cover and simmer slowly for
3 - 4 hours or
until beef is fork tender. Peel vegetables and cut potato in half.
Add to pan, cover
and simmer another 30 minutes or until carrots are tender. Thicken
pan juices for gravy.
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Tender Fried Steak
Yield: 4 servings
1 1/2 lb Fresh Cube Steak
1 Env Liptons Onion Soup Mix (either regular or -golden)
1/2 c Hot Tap Water
-Flour (General Purpose)
-Salt
-Black Pepper
Cut cube steak into 4-6 oz pieces.
In shallow bowl, dissolve envelope of Onion Soup mix in 1/2 cup
of hot tap water.
Marinate the steak pieces in the soup mixture and let stand until
all the soup is
absorbed. Preheat a 13" skillet (Cast Iron is best) over medium-low
heat with just
enough vegetable oil to cover the bottom. Roll marinated steak in
flour.
Place steaks in pre-heated skillet and fry, turning often, until
juices run clear and
coating is golden brown. (As you turn sprinkle lightly with pepper
and salt, one
time on each side) Remove steaks and let drain 3-5 minutes on paper
towels.
IF GRAVY is desired, add 1/2 to 3/4 cup of water to hot skillet,
scraping the
bottom to loosed any crispies left from the steak coating. Add 1
-2 teaspoons
of flour (dissolved in a small amount of cold water), with salt
and pepper as
necessary to make a smooth gravy.
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Salisbury Steak
Deluxe
Yield: 4 servings
1 can
(10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 tblspn
Prepared mustard
2 tspn
Worcestershire sauce
1 tspn
Prepared horseradish
1 lg
Egg
1/4 cup
Dry bread crumbs
1/4 cup
Finely chopped onion
1/2 tspn
Salt
1 1/2 lb
Ground beef
2 tblspn
Oil
1/2 cup
Water
2 tblspn
Chopped fresh parsley
Black pepper
In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish;
blend
well. Set aside. In another bowl, lightly beat the egg. Add bread
crumbs, onion, salt,
pepper and 1/4 cup of the soup mixture. Add beef and mix well. Shape
into six patties.
In a large skillet, brown the patties in oil; drain. Combine remaining
soup mixture
with water; pour over patties. Cover and cook over low heat for
10-15 minutes or until
meat is done. Remove patties to a serving platter; spoon sauce over
meat. Sprinkle with
parsley.
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Paprika Cream
Schnitzel
Keywords:beef, Veal, Vegetables
1 1/2 lb
veal steak
4 slice
bacon, finely chopped
2 tblspn
onion, chopped
1 tspn
paprika, Hungarian
1 cup
sour cream
1/2 cup
tomato sauce
salt & pepper to taste
Fry the bacon until done, then add the veal, which has been cut into
portions and
brown in the hot bacon fat. Add the onion and brown. Then season
well with the
paprika and salt. Stir in the sour cream and tomato sauce. Cover
the pan and cook
about 20 minutes. Serve cutlets covered with the sauce.
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Spinach
Stuffed Round Steak
1 Each 3 to 4 lbs
Round Steak, Cut 1 1/4-inched Thick
3/4 Cup Red Wine
Vinegar
1 tblspn Soy Sauce
2 Lg
cloves Garlic, Crushed
1 Sm
Bunch Of Fresh Spinach
1/2 Cup Chopped Onion
1
Strip Bacon, Chopped
16 Ozs Long
Grain And Wild Rice (1 Box)
1 tblspn Unbleached Flour
Milk
Pound the round steak well until about 1/2-inch thick. Marinate,
overnight, in a
mixture of the red wine vinegar, soy sauce and garlic. Tear the
spinach into medium
size pieces and steam along with the onion and bacon about 15 minutes.
Cook the
rice according to the directions and mix with the spinach. Let stand
for several hours
to blend the flavors. Sear the steak to seal its juices, then roll
the spinach mixture
inside of the steak. Fasten with toothpicks, cover and cook in a
preheated 350
degree F. oven for 1 1/2 hours, or until done, uncovering the steak
for the last 1/2
hour of the cooking time. Remove the steak from the pan. On the
top of the stove,
add 1 tbls flour to the pan juices and stir. Gradually add milk
until you have a
gravy of good consistency. Slice the steak in pinwheels and serve
topped with the gravy.
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Mongolian
Beef No. 2
by: Chef Norm
4 cup
peanut oil
15
green onion tops
1 tblspn
minced ginger
1 clove
garlic, minced
1 lb
flank or sirloin steak
1 1/2 tblspn water
chestnut flour
2
egg whites
1 pinch
salt
1/2 tspn
black pepper
Cornstarch paste
SAUCE:
1 tspn
chili paste
1 clove
garlic, minced
1/4 cup
chicken stock
2 tblspn
dark soy sauce
1 pinch
sugar
1 1/2 tblspn dry sherry
Cut tops of green onions into 2" long pieces.
Combine sauce ingredients in small bowl &
stir thoroughly.
Cut steak across the grain into thin slices,
about 1/2" deep by 2" long.
In bowl big enough to hold meat, combine egg
whites, salt and water chestnut flour.
Beat with chopstick until frothy.
Add steak, and use fingers to coat each slice.
Deep-frying: In wok, heat oil to
moderately hot. When ready, piece of coated
meat will rise to surface immediately.
Fry meat in small batches; drop in 1 slice
at a time to avoid sticking. Cook until lightly
brown, about 1 minute.
Drain on Chinese strainer or paper bag.
Stir-frying: Remove all but 2 tbs of oil from
wok. With wok at medium heat, quickly
stir-fry green onions, garlic & ginger
for about 30 seconds. Add sauce; bring to boil
on high heat while stirring. Add beef all
at once, and toss with sauce until beef is hot
& coated. Push beef out of sauce, dribble
in cornstarch paste to lightly thicken.
Re-combine. Serve immediately.
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Ethiopian
Beef And Peppers
Yield: 6 servings
6 ea
Green chiles; skinned,seeded, chopped
2 tspn Fresh
ginger; peel,chop
4 clove Garlic
1/4 tspn Ground cardamom
1/4 tspn Ground tumeric
1/4 tspn Ground cinnamon
1/4 tspn Ground cloves
1/2 cup Red wine
2 lb
Sirloin steak; cut in 1/2 inch strips
6 tblspn Oil
2 cup
Onion; chopped
2 ea
Bell peppers; cut in strips
Puree chiles, ginger, garlic, spices, and wine to a smooth paste.
Brown beef in
hot oil. When evenly browned, remove and drain off all but 2T oil.
Saute onion
in the oil until soft but not browned. Add the bell peppers and
saute for an
additional 3 mins. Add the chile puree and bring to a boil, stirring
constantly.
Add the beef and mix until strips are coated with sauce. Reduce
heat and simmer
10 minutes more until the beef is done.
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New England
Boiled Dinner 2
4-5 lbs corned beef
6
carrots
6 med potatoes
1 med yellow turnip
1 sm head green cabbage
1 sm crookneck or butternut
squash
Place beef in a large kettle and cover with cold water. Bring to
a boil, then
reduce heat, and simmer gently for 3 to 4 hours or until tender
when pierced
with a fork. While beef simmers, scrape carrots and leave whole;
pare potatoes
and leave them whole, too; pare turnip and cut in sixths; cut cabbage
head in
sixths; peel squash, remove seeds and membrane, and cut in large,
even chunks.
The trick to cooking a good boiled dinner is to have all the vegetables
done at
the same time. Carrots, potatoes, and turnips take about 30 to 35
minutes to
cook. The cabbage and squash will cook in 15 to 20 minutes. As you
drop each
batch of vegetables into the liquid, increase the heat so the broth
continues to
bubble. To serve, place the beef in the center of a large heated
platter and
surround it with all the vegetables. Traditional accompaniments
are freshly
cooked beets dressed with vinegar, and johnnycake, with apple pie
for dessert.
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Fiesta Rib Eye
Steaks
4
beef ribeye or top loin steaks, cut 3/4 inch thick
2 tblspn fresh lime juice
8
flour tortillas (6 inch)
1/4 cup ea shredded Colby and Monterey Jack
cheese
1 cup
refrigerated salsa
Place beef steaks in utility dish; sprinkle with half the lime juice.
Turn steaks
over and sprinkle with remaining lime juice. Wrap tortillas securely
in heavy
duty aluminum foil. Place steaks on grid over medium coals. Grill
steaks 7 to
9 minutes for rare (140 F) to medium (160 F), turning once. Place
tortilla packet
on outer edge of grid and heat 5 minutes, turning once. Top each
steak with an
equal amount of cheese. Serve with salsa and tortillas. 4 servings.
Serving suggestion. Mixed green salad with red onion and orange
slices.
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SHORT RIBS
PACIFIC STYLE
3-4 lbs beef short ribs,
cut in 2-3 " lengths
1
onion chopped
1 tblspn butter
2/3 Cup catsup
3 tblspn soy sauce
2 tblspn vinegar
2 tblspn brown sugar
Place short ribs on a broiler pan. Broil until well browned to remove
excess
fat,transfer to crockpot. Saute onion in butter until limp and golden.
Pour in
catsup, soy sauce, vinegar, and brown sugar, Heat and stir until
blended. Pour
over ribs, cover, and cook on low 8 hours.
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TERIYAKI STEAK
2 1/2 lb Boneless chuck steak
1 tspn Ground ginger
2 tblspn Oil
1 tblspn Sugar
1/2 cup Soy sauce
1 Garlic clove; crushed
Cut steak into 1/8 " thick slices. Combine remaining ingredients
in small bowl.
Place meat in slow-cooking pot. Pour sauce over. Cover and cook
on low for
6 to 8 hours. Serve with rice. Makes 5 to 6 servings.
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Swedish Meat Loaf
Yield: 1 loaf
1 cn Cream of mushroom soup
1 Egg, slightly beaten
1/4 ts Ground nutmeg
1 1/2 lb Ground beef
1/2 c Herbed Stuffing, finely Crushed *
1/2 c Sour cream
--------------------------OPTIONAL-------------------------------
1 sm Cucumber, sliced for Decoration
* May substitute 1/2 cup fine dry bread crumbs and 1/2 teaspoon salt for herb stuffing.
Mix thoroughly beef, egg, herb stuffing, nutmeg and 1/3 cup soup.
Shape firmly
into loaf and place in shallow baking pan. Bake at 350 for one hour.
Blend
remaining soup and sour cream. Heat, stir now and then. Serve over
loaf.
Sprinkle with additional nutmeg. Garnish with cucumber slices.
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Pot 'n Cot Roast
Yield: 8 servings
5 lb Chuck
arm pot roast
2 tspn Instant minced onion
1 tspn Basil
1/3 cup Cream or cooking sherry
30 oz Apricots,1
cn
1 tspn Marjoram
1/4 tspn Pepper
1 tspn Salt
* Apricots may either be halves or whole canned apricots.
Trim fat from pot-roast and heat in Dutch oven or electric frying-pan
to obtain
2 tablespoons drippings. Discard remaining fat. Brown meat in drippings,
on
both sides. Pour off drippings. Drain Apricots reserving liquid
to pour over beef.
Sprinkle onion, majoram, basil and pepper on both sides of beef.
Cover tightly
and cook slowly 2 to 3 hours, until tender. Add sherry or cream
and salt; cook
uncovered 30 minutes or until liquid has cooked down to a syrup,
basting meat
frequently. Place pot-roast on platter; spoon syrup over it. (Any
remaining syrup
may be served as an accompaniment.) Arrange apricots around pot-roast
and
garnish with parsley. To serve, slice across the grain of meat.
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Roasted
Beef with Horseradish Cream
by: Chef Norm
Yield: 7 servings
1/4 cup
Vegetable oil
2 tblspn
Cider vinegar
1 tspn
Salt
1 tspn
Pepper
1 tblspn
Prepared horseradish
1 tspn
Garlic; minced
1 tblspn
Onion, finely chopped
1/2 tspn
Thyme, dried, crushed
1/4 cup
Chopped fresh parsley
3 1/2 lb
Beef chuck roast
---------------------HORSERADISH CREAM--------------------------
1/2 cup
Dairy sour cream
1/2 cup
Mayonnaise
1/4 tspn
Salt
1/4 tspn
Pepper
1 tblspn
Prepared horseradish
1 tspn
Lemon juice
1 tspn
Dijon mustard
1/4 cup
Fresh parsley
In dutch oven stir together all marinade ingredients
except parsley and roast;
stir in parsley. Place roast in marinade;
turn to coat all sides with marinade.
Cover; refrigerate overnight. Heat oven to
350. Bake roast in marinade for
1 1/2 to 2 hours or unti roast is fork tender.
Meanwhile, in small bowl stir
together all horseradish cream ingredients
except parsley. Stir in parsley.
Cover, refrigerate unti ready to serve. serve
over carved roast.
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Beef Roasted
in Salt Crust
Yield: 6 servings
3 c Salt, Coarse kosher
6 lb Beef, Standing rib roast; - trimmed
3/4 c - water
In a bowl, stir together the salt and 3/4 cup water until the mixture
forms a
slightly stiff paste, resembling wet snow. Arrange the roast, fat
side up, in a
roasting pan, and coat completely with the salt mixture, patting
it on about
1/4-inch thick. Roast the beef in the middle of a preheated 325
degree oven
for two hours (about 22 minutes per pound) or until it registers
130 degrees
on a meat thermometer. Transfer to a cutting board and let it stand
for 15
minutes. Remove crust with a hammer, carve and serve.
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Beef
Roast with Mushroom Stuffing
Yield: 6 servings
---------------------------ROAST--------------------------------
1/2 tspn Salt
1/4 tspn White Pepper
2 lb
Flank Steak
1 tspn Mustard, Dijon Style
---------------------MUSHROOM STUFFING--------------------------
2 tblspn Vegetable Oil
1
Onion, Small, Chopped
4 oz
Mushrooms, Fresh
1/2 cup Parsley, Chopped
2 tblspn Chives, Chopped
1 tblspn Tomato Paste
1/2 cup Bread Crumbs, Dried
1/4 tspn Salt
1/4 tspn Pepper
1 tspn Paprika
---------------------------GRAVY--------------------------------
3
Bacon, Strips, Cubed
2
Onions, Small, Fine Chopped
1 cup Beef Broth,
Hot
1 tspn Mustard, Dijon
Style
2 tblspn Tomato Catsup
Lightly salt and pepper flank steak. Spread one side with mustard.
To prepare
stuffing, heat vegetable oil in a frypan, add onion and cook for
3 minutes, until
lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in
parsley,
chives, tomato paste, and bread crumbs. Season with salt and pepper
and paprika.
Spread stuffing on mustard side of the flank steak, roll up jelly-roll
fashion and
tie with thread or string. To prepare gravy, cook bacon in a Dutch
oven until
partially done. Add the meat roll and brown on all sides, approximately
10 minutes.
Add onions and saute for 5 minutes. Pour in the beef broth, cover
Dutch oven,
and simmer for 1 hour. Remove meat to a preheated platter. Season
pan juices
with mustard. Salt and pepper to taste; stir in catsup. Serve the
gravy separately.
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Barbecued Hamburger
Cups
Yield: 2 servings
4 tblspn Brown
sugar
1/2 tspn
Dry mustard
1/2 cup
Catsup
1/4 tspn
Nutmeg
1 lb
Ground beef
1
Egg
1/2 cup
Cornflakes
1 tspn
Salt
1/4 tspn Pepper
1 tblspn Chopped onion
Mix first 4 ingredients in a small bowl. Mix in medium bowl the remaining
ingredients; add 1/3 of the sauce to meat mixture. Form meat mixture
into
balls and place in ungreased muffin tins. Top each ball with remaining
sauce.
Bake at 400 degrees for 30 minutes.
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Beef Burgundy
Yield: 2 servings
1 1/2 lb
Beef stew meat or round Steak cut in small cubes
1 can
Cream of mushroom soup,
1 can (10oz) Mushrooms, drained
1 pkg (6 oz.) Lipton dry onion soup
mix
3/4 cup
Red dry Burgundy wine
Cut meat into cubes and place in a casserole dish, raw. Mix other
ingredients
and add to meat. Cover casserole and bake 2 1/2 hours at 325 degrees.
Taste
great over noodles; my son likes it over rice.
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Roast Beef Smorrebrod
Yield: 6 servings
6 Slices
firm white bread
2 tblspn
Butter; softened
6 Leaves
Bibb or Boston -lettuce; washed, dried
12
Thin slices roast beef
1 cup
Bottled or homemade Russian -or Thousand Island dressing
12
Onion rings
Spread each bread slice with butter. Cover each with a lettuce leaf
and two
slices of beef, folded over attractively. Spoon some dressing over
each sandwich.
Garnish with onion rings.
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Poor Man's Steak
2 lb pkg
Ground beef
1 1/3 cup
Milk
2 tspn
Salt
Margarine
1/4 tspn
Pepper
2 cans
Mushroom Soup
2 cup
Cracker Crumbs
1 cup
Water
Mix together meat, salt, pepper, crumbs, and milk. Pack into loaf
pans. Let stand
in refrigerator overnight or as least 6 hours. Cut into slices and
brown in margarine.
Mix soup with 1 c of water and pour over meat placed in dutch oven.
Bake at 350
for 1-1/2 hours.
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Swiss Steak
3 lb
round steak
3 stalks celery, peeled, chopped
fine
3 tblspns butter
1/2 cup catsup
1 tspn salt
1 tblspn chopped parsley
1 lg
onion, diced
Brown steak in butter. Add celery, catsup, parsley, and onion. Cover
and simmer
2 to 2-1/2 hours. 1/2 c water may be needed if mixture thickens
too much.
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Steak & Mushrooms
1 lb
mushrooms sliced
1/2 tspn salt
2 cup onions, diced
1/2 tspn pepper
1/4 lb butter
1
round steak
8 oz can tomato sauce
flour
1 tblspn Worcestershire sauce
Cut meat into strips and coat with flour. Saut in melted butter for
5 min. Add
onion and mushrooms, cook another 5 min or until onion turn clear.
Add
remaining ingredients and stirr well. Simmer 1 to 1-1/2 hours. Serve
over rice.
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French Style
Roast Beaf
1 tspn Sea
Salt or Kosher salt
3 lb
Boneless chuck or 1 rolled rump roast
1 tspn thyme,
fresh, chopped
6 whole &nbs