| Beef Recipes | ||
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Page 3 | more Beef recipes----> |
| Beef Recipes | ||
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Page 3 | more Beef recipes----> |
3 lb
chuck blade steaks 1 thick
1 1/2 tspn
adolphs meat tenderizer (optional) (this stuff has MSG in it)
1 cup
catsup
1/2 cup
water
1/4 cup
soy sauce
2 tblspn
vinegar
1 tblspn
brown sugar
1 tspn
prepared mustard
1 tspn
horseradish
1 clove
garlic, crushed
1/2 cup
onion, chopped
In a small saucepan, combine catsup, water,
soy sauce, vinegar, brown sugar, mustard,
horseradish, garlicand onion. Simmer for 10
to 15 minutes on back of grill. Moisten
steak with water. Sprinkle evenly with half
the tenderizer and pierce deeply with a fork.
Repeat on other side. Grill steak five inches
from medium-hot coals about 35 minutes,
turning and basting frequently with sauce.
TIP: Before barbecuing, slash through fat on
the outside of steaks at one-inch
intervals to prevent curling.
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Lazy Daze Beef
Yield: 4 Servings
1 lb Beef stew meat cut into 3/4 inch cubes
1 can Golden cream of Mushroom soup
Put beef and soup into casserole, cover and bake at 275ø for
4 hours.
That's it! No seasoning, no water, no effort. Serve over noodles.
Increase to any amount; 1 pound meat per 1 can soup.
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Great
Grilled Steak
by: Chef Norm
1 (3oz)
Steak (either T-Bone or Ribeye)
2 cloves
garlic, chopped into small chunks
1/4 tspn
salt
1/4 tspn
black pepper
1/4 tspn
oregano
2 tblspn
olive oil
1/2 cup
balsamic vinegar
2 tblspn
lemon juice
1 small
chile (your favorite variety) (I like serrantos)
1/2 cup
onion, chopped
parsley to garnish
Chop garlic into small chunks and penetrate
steak with a knife to create
slits to insert garlic chunks into. In a plastic
zip bag, mix remaining
ingredients and place steak in to marinate
for about an hour.
(The longer it marinates the better it tastes!)
You can either discard the
marinating ingredients or place in a saucepan
on medium heat to create
a great steak sauce!
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Beef
Rolls
by: Chef Norm
3 lb
beef tenderloin or other tender cut
1/4 lb
bacon
1/4 lb
beef
1 tblspn
chopped fresh parsley
1/4 tblspn
thyme
1 clove
garlic -- minced
1
bay leaf
2
tomatoes, peeled and seeded -- chopped
1 lg
onion -- chopped
1
carrot -- julienned
1 cup
dry white wine
1 1/2 cups
beef broth
salt and pepper -- to taste
Slice beef into 6 equal size steaks (Medallions).
Pound them thin (1/4 inch).
Grind the rest of the meat along with the
bacon, parsley, garlic, salt, pepper
and thyme in the food processor.
Season steaks and place the ground filling
in one end. Roll them up and tie with
strings or close with toothpicks. Brown rolls,
3 at a time in oil and transfer to a plate.
Discard fat in pan. Add 2 tblspns oil and
cook onions in it until soft. Add tomatoes and
carrot, cook 2 minutes. Add rolls and bay
to pan. Pour beef broth and simmer 1/2 an
hour. Pour in the wine and bring to boil.
Turn down heat and simmer until tender, adding
more broth as needed, about 1 to 1 1/2 hour.
Check salt.
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MOUSSAKA
MEAT SAUCE
2 lb Ground beef
2 Onions, chopped
3 tblspn Tomato paste
1/2 cup Dry red wine
1/4 tspn Cinnamon
1/4 tspn Allspice
Salt and pepper to taste
EGGPLANT LAYER
2 - 3 Large eggplants
Salt, as needed (optional)
Olive oil, as needed
BECHAMEL SAUCE
4 cups Milk
1/2 cup Butter
1/2 cup Flour
5 Eggs
Pinch nutmeg
Salt and pepper to taste
OTHER STUFF
1 cup Parmesan cheese
6 cups Mashed potatoes (approx, I never measured)
First prepare the sauce. Saute the ground beef in a large skillet,
drain, add
onions and cook until softened. Add remaining sauce ingredients,
stir well,
cover and simmer about 45 minutes. It will be very thick, more meaty
than
saucey.
Meanwhile, prepare eggplants. Peel (optional) and slice 3/4 inch
thick.
Optionally salt and layer in a colander, top with a weighted plate
and let drip
for 20 minutes. Rinse well and pat dry. Brush both sides of eggplant
slices
with olive oil and place in a single layer on baking sheets and
bake at 400
degrees for about 30 minutes, turning once. They should be cooked
tender.
Prepare bechamel sauce: In a medium saucepan melt the butter. Blend
in
the flour, then gradually stir in the milk. Cook, stirring constantly
until
thickened. Stir in salt, pepper and nutmeg. Beat eggs, stir in some
of the hot
sauce, then add the egg mixture to the sauce, blending well.
To assemble: Grease a large deep pan (like a lasagna pan). Arrange
half
the eggplant slices on the bottom, spread half the meat sauce mixture
over
it. Sprinkle with half the cheese. Arrange the remaining eggplant
next, top
with the remaining meat sauce. Spread the mashed potatoes evenly
over the
entire dish. Pour the bechemal sauce over it and sprinkle with remaining
cheese.
Bake in a 350 degree oven for about 1 hour, until set.
Let rest 15 minutes. Cut into squares and serve. Freezes well (after
baking).
Yield: about 12 servings.
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Gourmet
Beef Patties
by: Chef Norm
Yield: 4 Servings
1 1/2 lb Lean
ground beef
1 1/2 tspn Salt
1/4 tspn Pepper
1/4 cup Onion,
chopped fine
1 clove Garlic, minced
fine
2 tblspn Ice water
4
Thin slices Swiss cheese or Cheddar cheese
4
Thin slices cooked ham
Lightly mix ground beef with the salt, pepper,
onion, garlic and ice water. Shape into 8 equal
size patties. Place a slice of cheese and
ham on 4 patties. Cover with remaining patties; press
to seal in ham and cheese. Broil or Grill
4 minutes on each side or to desired degree of
doneness. Makes 4 servings.
Tip: Since this recipe calls for lean ground
beef the ice water prevents it from drying out.
The chopped onion also helps to do this.
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JERKY -
WATER/SMOKER METHOD
Yield: 1 Servings
1-1/2 lb Beef flank steak
1/4 cup Sugar
2 tspn Paprika
1/4 cup Non-iodized salt
2 tspn Garlic
powder
2 tspn Ground
Black Pepper
1 tspn Ginger
Fire up your smoker and start settling the coals in for a long slow
smoke
before starting the rub. Pat the meat dry with a paper towel and
slice it,
with the blade of the knife 30 degrees to the horizontal, across
the grain,
creating strips 1/4 to 1/2 inch thick. In a small mixing bowl, blend
together
the sugar, salt, paprika, garlic powder, pepper and ginger. Rub
this mixture
into the meat, putting the spiced strips on the grill, but don't
fill the water pan.
Give the jerky 3 to 5 hours of smoke at 130 to 180 degrees F. propping
the
lid open a crack if the temperature threatens to rise disastrously
beyond the
desired range. When the strips are chewy-crisp, remove them from
the heat,
let cool, and store individually in plastic wrap. Refrigerate to
store longer
than a few days.
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Chic-Steaks
1/2 lbs ground beef
2 tblspn water
1/4 cup self-rising flour
Salt and pepper to taste
1 lg
egg
1/4 cup milk
Flour
Oil for frying
Mix ground beef, water, flour, salt and pepper, and form into six
patties.
Beat together egg and milk. Dip patties in egg and milk mixture,
then in
flour, and in egg mixture again. Fry in hot oil, deep enough to
cover patties.
Serve with lettuce and tomato on a bun.
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Easy Hamburger
Quiche
Yield: 6 servings
1
Unbaked 9 inch pie shell
1/2 lb
Lean ground beef
1/2 cup Milk
(I use non-fat)
1/2 cup Best
foods mayonnaise
1/2 cup Milk
2 lg
Eggs
1 tblspn Corn starch
1 1/2 cup Chopped cheddar
or swiss cheese (1/2 lb)
1/3 cup Chopped
green onion
1 dash
Pepper
Brown meat in microwave. Drain fat and set aside. Blend milk, mayo,
eggs
and cornstarch until smooth (I use my Cuisinart). Stir in meat,
cheese,
onion, and pepper. Turn into pastry shell. Bake in 350~ oven 35
to 40
minutes or until golden on top and knife inserted in center comes
out clean.
Serves 6.
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Taco Pie Quiche
Yield: 6 servings
1/2 lb ground beef
1/2 pkg taco seasoning mix
1/2 cup water
1/2 cup monterey jack cheese; shred
2 oz green
chilies; seeded, diced
1
9 prebaked pastry shell
3 lg
eggs
1 cup light cream
salt to taste
Preheat oven to 375~. Brown beef in skillet; drain off fat. Stir
in taco seasoning
mix and water, cover, and simmer (followlabel directions). Cool
10 minutes.
Add cheese and chilies and mix well. Spoon into prebaked pastry
shell. Combine
eggs, cream, and salt; mix unti smooth. Pour over meat mixture.
Bake in prehated
oven for 40 to 45 minutes, or until custard is set and pastry is
browned. Allow pie
to stand 5 minutes before serving.
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Cheeseburger Quiche
Yield: 1 servings
1
unbaked pie shell
1 lb
ground beef
1/3 cup onion, chopped
1/2 cup milk
4 lg
eggs, beaten
1 1/2 cup cheddar cheese, shredded
1/2 tspn oregano
1/4 tspn black pepper
Brown the beef and onion together. Drain and set aside. Mix
all other
ingredients together, then add beef mixture. Pour into an unbaked
pie
shell. Bake for 30-40 minutes at 350 degrees.
NOTE: You can use a pan that has been sprayed with non-stick
cooking
spray instead of a pie crust.
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"Mo
J" Marinated & Grilled Flank Steak
for the mojo:
2
habaneros or other spicy chiles; core, seed, mince
1 tspn kosher
salt
4 tspn whole
cumin seeds; toasted
1 cup
olive oil
2/3 cup sour orange
juice or 1/2 cup fresh
lime juice plus 1/3 cup fresh o.j.
1 1/2 tblspn sherry vinegar
salt and pepper to taste
for the steak:
1 1/2 lb flank steak
1-2 lg bermuda
onions, thick slices; brush w/olive oil
salt and pepper to taste
To make the mojo - Mash the raw garlic, chiles, salt and cumin together
in
a mortar and pestle until fairly smooth. (Alternatively, use a food
processor,
processing until the ingredients are finely chopped but not pureed.)
Scrape
the mixture into a bowl and set aside.
Heat the olive oil until fairly hot, but not smoking, and pour it
over the
garlic-chile mixture (the oil should sizzle when it hits the cool
ingredients),
stir, and let stand 10 minutes. This will cook the garlic slightly.
Whisk in the
sour orange juice and vinegar and set aside to cool completely.
Put the steak in a zip-top bag or a shallow bowl, and pour in 1 cup
of the
cooled mojo. Seal and refrigerate for at least 2 hours or overnight,
turning
occasionally. Refrigerate the remaining 1 cup of mojo.
To cook and serve - Light a charcoal or gas grill. When the grill
is very hot,
remove the steak from the marinade (discard the marinade), pat dry,
and
season with salt and pepper; cook 5-7 minutes on one side and 3-4
minutes
on the other for medium rare. Remove from the grill and let rest
for 5 minutes.
(If you like, grill the Bermuda onions as well - you can put them
on at the same
time as the flank steak; grill 6-7 minutes per side.) Meanwhile,
warm the reserved
mojo over low heat. Slice the flank steak very thinly on the bias
and serve with
the reserved mojo and the grilled onions.
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Rouladen
4
beef cube steaks, flattened
Salt and freshly ground pepper
Paprika
Dijon or Dusseldorf mustard
2/3 cup diced slab bacon
1 cup
finely chopped onion
1/4 cup finely chopped
parsley
1 tblspn finely chopped chives
4
sour gherkins or cornichons
3 tblspn butter
2
carrots, diced
1 1/4 cups dry red wine
1 cup beef
stock
1 tspn all purpose flour
2 tspn water
1 tspn Dijon or
Dusseldorf mustard
1/2 cup whipping cream
Sprinkle steaks with salt, pepper, and paprika on one side only.
Spread each one
with mustard to taste. Combine 2/3 of the bacon with 2/3 cup onion,
3 Tbsp. parsley,
and the chives. Divide mixture equally and press onto steaks. Place
1 pickle on each
steak. Roll up steaks; tie with string in several places. Melt butter
in a Dutch oven.
Saute remaining bacon and onion and the carrots until golden, about
10 minutes.
Remove with a slotted spoon. Add Steak rolls; brown over high heat
on all sides.
Remove meat; stir in wine, scraping the bottom and sides of pot.
Add the beef stock.
Whisk flour and water together until smooth; stir into pot. Return
meat and vegetables
to pot. Heat to boiling; reduce heat. Simmer covered until meat
is tender, about 1
hour and 10 minutes. Heat oven to 250. Transfer meat to a shallow
baking dish and
remove strings. Keep warm in oven. Boil cooking liquid until reduced
by half, about
8 minutes. Combine 1 tsp. mustard with the cream, whisk into sauce.
Heat to boiling
and cook until slightly thickened. Spoon sauce over meat. Sprinkle
with remaining
1 Tbsp. parsley.
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STRIPS
OF BEEF IN WHISKY SAUCE
700 g sirloin steak
15 g butter
1 large onion; chopped
3 tablespoons whisky or whisky liqueur; such as Drambuie
75 ml double cream
salt and pepper
Cut the beef up into thin strips. Melt the butter in a medium frying
pan. Add the
beef strips and onion and cook for 5-10 minutes, until the beef
is brown and
cooked to taste. Stir in the liqueur and cream. Heat gently to reduce
slightly.
Serve immediately with vegetables. Serves: 4
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Braised Beef Rolls
2 1/2 lb. round steak,
sliced about 1/4 in. thick
6 slices bacon,
diced
2 large onions
minced
generous handful minced parsley
1 tblspn butter or bacon fat
salt and pepper
flour
Pound the round steak to almost paper-thinness. Slices should then
be cut into
pieces approximately 3" by 4-5". There should be approximately 12-
16 strips
from the meat if it has been pounded thinly enough. Fry the bacon
slowly with
the minced onion and parsley until vegetables are soft but not browned.
Sprinkle
one side of each meat slice with salt and pepper and spread with
bacon-onion-parsley
mixture. Roll meat tightly and tie with kitchen string or secure
with toothpicks.
Dredge each beef roll in flour. Heat 1 T butter or bacon fat in
wide fireproof
casserole with tight-fitting lid. When fat is hot, brown beef rolls
lightly, a few at a
time, turning so they are seared on all sides, removing them as
they are done.
When all the meat has been browned, add 1 minced onion and 1 sliced
carrot, and
brown slowly, about 5-7 min., stirring several times. When vegetables
are golden
brown, place beef rolls on top of them. Add 1 cup water or beef
stock. Cover, bring
to a boil, reduce heat and simmer very slowly for 1 - 1/2 hours
or until beef rolls are
tender. Add liquid if necessary as beef cooks. Remove beef rolls
to a heated platter.
Strain sauce and return to casserole. Skim excess fat from surface
and stir in 1/2 cup
sour cream and 1 - 2 T tomato puree. Return beef rolls to sauce
and heat thoroughly
before serving.
variations:
-a little prepared mustard can be spread on beef rolls before onion
mixture
-for paprika sauce, add 1 T to onion and carrot as they brown.
-if you use 1/2 cup red wine and 1/2 cup water for your cooking
liquid, add wine to
browned onion and carrot and simmer a minute or two before adding
beef rolls and water.
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Beefy
Wild Rice Burgers Recipe
3 cups
cooked wild rice
2 pounds
lean ground beef
1 large
onion -- chopped finely
1/2 cup
hot sauce -- salsa or barbecue sauce
1 teaspoon
pepper
1 teaspoon
garlic powder
1 teaspoon
salt-free dash
Combine all ingredients; do not over-mix. Substitute your own seasonings,
if you wish. Form into large flat patties. Broil in oven or outside
on grill.
Turn and brown on other side. Cool leftover patties and freeze or
refrigerate.
Double or triple the recipe, and freeze. To use, wrap in paper towel,
microwave
for a short time.
YIELD: 8-10 Burgers
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Beef And Vegetable
Curry
2 tspns vegetable
oil
4 tspns curry
powder
4 tspns minced
fresh ginger
1 tblspn minced
garlic
1 pound
lean ground beef
1 1/2 tspns salt
4 cups
cauliflower florets
3 cups
finely chopped zucchini
1 pkg
(10 oz.) frozen peas
1 cup
chicken broth
1 pound
gnocchi -- cooked according to -- package directions
1/2 cup
chopped fresh mint
Heat oil in large skillet over medium-high heat. Stir in curry powder,
ginger and garlic; cook 30 seconds. Stir in ground beef and salt; cook,
stirring, until browned. Add cauliflower, zucchini, peas and chicken broth.
Cover and cook until vegetables are tender, 10 minutes. Toss with hot gnocchi
and mint in serving bowl. Makes 6 servings.
Prep time: 20 minutes Cooking time: 15 minutes Degree of difficulty:
Easy
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BAR-B-Q
BRISQUET
by: Chef Norm
Salt
black pepper
red pepper
garlic powder
onion powder
liquid smoke
Worcestershire sauce
Cover both sides of Brisquet with salt, black
pepper, red pepper, garlic powder,
onion powder, liquid smoke and Worcestershire
sauce.
Put meat in pan, seal with aluminum foil and
cook for approximately an hour at 275
in the oven.
Then cook on the grill on LOW heat until completely
cooked (approximately four hours).
MUST COOK SLOW, SLOW, SLOW!!!
QUICK BAR-B-Q SAUCE
1/2 cup
Brown Sugar
1/4 cup
Vinegar
3 tblspns Worcestershire
Sauce
3 tblspns Grain
Mustard
2 cups
Catsup
2 tspns
Salt
Combine all ingredients in sauce pan, cover
and simmer over low heat for 15 minutes.
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Beef
Tenderloin with Marsala
by: Chef Norm
3 tspns
butter
2 ozs
pancetta -- or bacon
3 tblspn
butter
1 med
onion -- thinly sliced
1 clove
garlic, minced
8 ozs
mushroom -- sliced
2
filet mignon steaks
salt and pepper -- to taste
3/4 cup
dry Marsala wine
1/2 cup
beef stock
Heat 3 tspn. butter in skillet and saute' pancetta
or bacon until golden brown. Add
onion and garlic, saute' until golden. Add
mushrooms and saute' until cooked. Remove
onion, garlic and bacon. Put steaks in same
skillet and pan-broil until quite brown. Season
to taste with salt and pepper. Add 3 Tbs.
butter, wine and stock and lower heat.
Cook 2 more minutes on each side, turning
once to coat slices with sauce. Remove
meat and keep warm. Boil sauce until slightly
reduced, 2-3 min. Return onion, garlic, bacon
and meat to pan.
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Hawaiian Steak
1 can 6 oz pineapple juice
3 teaspoond honey
1 tablespoons soy sauce
2 teaspoons chopped green onion
1 teaspoon garlic powder
1 pound boneless loin steaks or flank steak
Combine pineapple juice honey,soy sauce green onion,garlic powder
in a shallow
non metallic dish.Add steak;aturn to coat cover;marinate 15 minutes
in refrigerator
grill or broil steak 10 minutes on each side for medium, Stir 2
teaspoons cornstarch
into marinadein saucepan;heat until hot and slightly thick serve
with steak
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