Beef

[Ronzo]

Recipes for Beef thread...

[AmazingGrace]

Beef Stir Fry

1 lb bonless beef sirloin
2 tbsp cornstarch
2 can beef broth
2 tbsp soy sauce
2 tbsp vegetable oil
3 cups cut up veggies
1/4 tsp garlic powder
4 cups hot cooked rice

Slice beef into very thin strips. Mix cornstarch broth and soy

Heat oil in skillet add beef and stir fry until browned and juices evaporate. Push beef to one side of skillet.

Add veggies and garlic and stir fry until tender crisp

Add cornstarch mix and cook and stir until mix boils and thickens and then serve over rice.

[Esther]

Barb/Apoglist

Italian Beef

3-4 lb. roast
2 envelopes dry Italian dressing
1/2 T Italian seasoning
1/2 T oregano
12 oz. jar chopped peppercinis w/juice
15 oz. beef broth or beef bouillon cubes dissolved in 2 c. water

Mix ingredients and pour over roast

Bake at 300 for 3 hrs.

Separate w/fork and remove fat

Serve on hoagie bun/roll

[Esther]

Dora

Murrell Ewing's Recipe for Beef - Pork - Deer Tenderloin

The Rub:
3 to 4 LBS Tenderloin
2 TBL Garlic Powder
1 TBL. Coarse Ground Pepper
1 TBL. Coarse Sea Salt
Soy Sauce

Mix dry ingredients.
Rub entire tenderloin with Soy Sauce
Sprinkle dry ingredients over meat and rub over entire surface.

Cooking Instructions:

Preheat oven to 500 degrees F

Wrap meat in heavy duty aluminum foil

Cook in foil for 20 to 25 minutes

Remove meat from the oven and lower temp to 350 degrees F

Remove foil and cook for 5 minutes on each side
(or longer as desired for well-done, medium, medium-rare, rare)

Sauces for TENDERLOIN:

Murrell Ewing's Recipes

1 stick butter melted
1/2 C Bar B Que Sauce - Bullseye Original
2/3 C A-1 Sauce
2/3 C Heinze 57
2/3 C Worcestershire Sauce
3/4 C Brown Sugar
1/3 C Catsup

Mix and simmer gently for about 10 minutes.



HORSERADISH SAUCE (This stuff will make ya wanna slap YO' MOMMA!)

1/2 C Whipped Cream (beat to stiff peaks)
1/4 C Helmann's Mayonnaise
2 T. Yellow Mustard
1 Heaping T. Horseradish (find in deli section)
1/2 tsp. Worcestershire Sauce
1/4 tsp. Seasoned Salt

Blend ingredients and serve. Keep leftovers refrigerated (if you have any leftovers, that is!)


Sauted Mushrooms

Melt one stick butter
Slice one carton fresh mushrooms
Slice one whole medium sweet onion
1/3 C Sherry

Saute' onions in butter until they become transparent. Pour in Sherry. Throw in the mushrooms and coat with butter and onions. Add a dash of salt and pepper and Teriyaki sauce to taste.

[Esther]

Margie3

I made this for supper tonight. It was fabulous - and soooooooooo easy! Definately a "keeper recipe" at our house. But, be warned - it makes alot!


Skillet Lasagna
1 lb. hamburger
1 c. chopped onions (I buy frozen bags)
garlic to taste
1 jar of your favorite spaghetti sauce
1 can chopped tomatoes
1 c. water
8-10 lasagna noodles, uncooked, broken into 2" pieces (or so)
1 container ricotta cheese
1 jar fresh grated parmesan cheese
1 egg
1 bag grated mozzarella cheese

Fry burger, onions and garlic together in a LARGE deep skillet (the Pampered Chef wok skillet works great for this, Ann)
Add spaghetti sauce, chopped tomatoes & water.
At this point, if you doctor up your spaghetti sauce like I do, do it now. I always add extra basil, oregano, sometimes thyme and 2 T. brown sugar
Now add the broken lasagna pieces.
Stir together and put a lid on. Simmer for about 15-20 minutes or until the noodles are almost done.
Meanwhile, mix together the ricotta cheese, parmesan cheese and egg.
Pour this mixture over top of everything in the pan after the noodles are almost cooked done.
Then top with the mozzarella cheese.
Put the lid back on and cook another 10 minutes or so - until the cheese/egg mixture is "set"

That's it. You've got lasagna - ON TOP OF THE STOVE!!
And it is absolutely delicious!!!

If you try it, let me know what you think.

Margie

By the way, it makes a ton!! So it'll definately feed a crowd or a large family. If anyone can figure out how to make a smaller batch, let me know. We'll get about 3 meals off of this!!

[Esther]

Clarabel

Normas Enchildas

1-2 lbs gr. chuck ( depending on how many you wish to make)
white/or reg.corn tortilla (20 ct package)
minced garlic cloves
1 med. diced white onion
1 med. green/red pepper
1/4 t.red pepper flakes
3 cans red enchilda sauce
3 packages shredded cheddar cheese


Fry up gr. chuck with onion, peppers, garlic cloves, and pepper flakes. drain. Add 1-2 ( depends on your taste) cans enchilda sauce.
Set aside on low.

Heat your tortillas in the microwave till slightly warm, warm enough to bend without breaking. Using the rest of your enchilda sauce, dip each tortilla in the sauce , then fill with gr. chuck mixture, top with cheese, roll or just fold.

Place in caserole dish. Pour any extra sauce and meat mixture on top.
Bake at about 350 degrees till bubbly and cheese is melted. About 30 min.

Enjoy.

[Esther]

Ferd

Honey-Marinated Beef Satay with Spicy Butter Sauce
servings 24 bite sized pieces


24 (6-inch) bamboo or wooden skewers
3/4-pound New York strip steak or fillet, trimmed
1/2 cup soy sauce
1 tablespoon honey
1/2 to 1 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons vegetable or peanut oil
Sauce:
2 cloves garlic
4 tablespoons unsalted butter, divided
1 teaspoon peeled and minced fresh ginger
1 whole green onion, finely chopped
1 cup chicken stock
1/4 cup soy sauce
1 teaspoon honey
2 tablespoons hoisin sauce or your favorite barbecue sauce
1 teaspoon red chili flakes


Soak the bamboo or wooden skewers in water for 30 to 60 minutes. Drain and pat dry. With a sharp knife, cut the steak into 24 long, thin strips. Thread 1 strip onto each skewer, weaving the skewer back and forth along the length of each steak strip. Arrange the skewers on a large platter or baking tray. Cover with plastic wrap and refrigerate until needed.
About 30 minutes before you wish to grill the skewers, combine the soy sauce, honey, chili flakes, cumin, turmeric, and oil in a small bowl. Pour this marinade over the steak skewers, turning to coat the meat evenly. Leave the steak skewers to marinate at room temperature for about 20 minutes.

Preheat a hinged grill or panini maker, according to the manufacturer's instructions, or preheat a broiler, outdoor grill or stovetop grill pan.

Meanwhile, make the sauce: Bring a small saucepan of water to a boil. Add the garlic cloves and blanch them in the boiling water for 30 seconds to a minute to remove some of their harshness. Drain the cloves well, pat them dry with paper towels, and chop them finely. In a small skillet, melt 2 tablespoons of the butter over medium-high heat. Add the garlic, ginger and green onion and saute just until they begin to soften and smell fragrant, about 2 minutes. Add the stock, soy sauce, honey, hoisin or barbecue sauce, and chili flakes and bring to a boil. Cook for 1 to 2 minutes longer. Pour the sauce through a strainer into a clean pan and, over medium heat, whisk in the remaining 2 tablespoons of butter, a little bit at a time. Keep warm.

Grill the skewers (in batches if necessary to prevent overcrowding) until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill (1 minute if you want the meat rare). Take care that the skewers don't prevent a hinged grill or panini maker from closing properly. Transfer to a platter, pour on the sauce, and serve; or serve with the sauce on the side for dipping.

[Esther]

Margie3

No Peak Beef Stew"

This is the best and easiest beef stew recipe I think I've ever come across.


2 lbs. beef stew or chuck meat
4 or 5 stalks of celery, cut into 1" pieces
4 or 5 potatoes, pared and cut up
3 large onions, pared and cut up
1 large can beef broth
1 (16 oz) can stewed tomatoes
4 carrots, pared and cut up
1 tsp. salt
pepper to taste
5 T. Minute Tapioca

Combine all ingredients in a small roaster or Dutch oven with cover. Bake 4 hours in 325 degree oven. Don't peek while it's cooking!!!

You can also make this in a crock pot. I cook it for about 8 hours on low.

It is seriously delicious!!! Make some Beer Bread to go with it and you've got yourself a meal to write home about!

In fact, this sounds so good, I think I'll make some next week for supper one day. Thanks for the idea

[Esther]

Was given this recipe this weekend. This person got the recipe from a resturant in CA from the Chef.

PRIME RIB

Layer a bed of rock salt and pat rock salt all around the meat. Bake 20 minutes per pound.

[Esther]

Herb Salt Crusted Prime Rib Recipe courtesy Sandra Lee
See this recipe on air Wednesday Dec. 26 at 4:00 PM ET/PT.

Show: Semi-Homemade Cooking with Sandra Lee
Episode: Black Tie
This had a 4 star rating.




3 1/2 pounds beef rib roast
1/4 cup Worcestershire sauce
1 tablespoon seasoned pepper, salt free
1 (3-pound) box kosher salt
2 packets Italian dressing mix
2 large egg whites
1/2 cup water
1 (14-ounce) can low-sodium beef broth
1 packet onion soup mix

Preheat the oven to 500 degrees F. Line a roasting pan with aluminum foil.
Rinse the roast, pat it dry, and bring it to room temperature. Sprinkle with the Worcestershire sauce and seasoned pepper.

In a bowl add the kosher salt, Italian dressing mix, and egg whites and stir to combine. Sprinkle water over the top of the salt mixture until it is well-moistened, but not wet.

Place a 1/2-inch layer of the salt mixture in the middle of the roasting pan, slightly larger than the diameter of the roast. Place the roast, fat side up, on top of the salt. Insert a meat thermometer into the center of the roast. Carefully pack the remaining salt mixture onto the meat, covering it completely.

Place the roast in the oven and reduce the temperature to 425 degrees F. Roast for 14 to 16 minutes per pound, or until the thermometer reads 5 degrees F less than desired temperature. Final temperature for rare will be 130 degrees F; 135 degrees F for medium rare; 140 degrees F for medium.

Remove the roast from the oven and let it rest for 5 minutes.

For jus, in a small saucepan over medium heat, add the beef broth and bring it to a boil. Reduce the heat, add the soup mix, and simmer for 5 minutes. Remove from the heat.

Remove the salt crust from the roast by breaking it and peeling it away. (You will probably need a hammer to do this.) Slice the meat to desired thickness and transfer slices to a platter. Ladle a small amount of jus over the top of the meat; serve remainder of jus on the side.

Cook's note: Have your butcher remove the ribs from the roast.

[jaxfam6]

3 T olive oil
5 lbs beef roast
1 bottle of Chianti
2 large cans of diced tomatoes
5 cloves of garlic (peeled but does not need diced or sliced)
2 medium onions medium dice
1 lb carrots diced medium
6 stalks of celery cleaned and diced medium
1 lb of button mushrooms or portabellas sliced
8 fresh basil leaves chopped

preheat oven to 325 degrees
in a large pot (oven safe) heat oil
brown roast on all sides
add carrots, oinions, celery, mushrooms, and garlic
add pepper to taste
cook for about 10 minutes
remove from heat
poor the tomatoes (with juice) and the Chianti over the meat and vegetables
cover and bake in oven for 1.5 to 2 hours.
(I like to add a little beef bullion to the liquid before putting into the oven)
remove cover and continue baking until meat pulls apart with a fork easily, about another 1.5 to 2 hours. This will help to reduce the sauce.
toss in the fresh basil (keep back enough to put on top as a garnish) about 30minutes before removing from oven.

pull meat apart and serve meat and sauce over cooked fusilli pasta
top with fresh basil


you can add hot pepper seeds if you like.
vary any vegetables to suit your taste
serve without the pasta or a different one
try it with pork or lamb

chi mangia bene, mangia italiano

[Esther]

Is "1 bottle of Chianti" a spice or a wine or what??

[jaxfam6]

Is "1 bottle of Chianti" a spice or a wine or what??

Oh my forgot that some may not know

it is a wine

[Esther]

Oh my forgot that some may not know

it is a wine

Thanks :)

[Scott Hutchinson]

This sounds good to a country boy.

[tamor]

This sounds wonderful. I love a good roast and I love to try it different ways.

[jaxfam6]

This sounds wonderful. I love a good roast and I love to try it different ways.

I served this at a dinner party and the beef was gone so fast it was not funny. It is soooooo good.

[Sherri]

I made a pot roast Tuesday, letting it cook for 7 hours on 250. It was awesome and falling-apart tender. I had whole green beans in there cooking with it. We also had mashed potatoes, gravy, corn and rolls. The roast was so tender that I chopped up the leftover meat and put Bullseye BBQ sauce on it and let it sit overnight in the fridge. Tonight we had it with twice baked potatoes and leftover veggies from last night. It was awesome; tasted just like BBQ brisket!

Usually I make beef stew/vegetable soup with leftover roast, but when I was hurt last week, someone had made me a huge pot of it and I had eaten it like five times, so I didn't want that. The BBQ idea was a really good change.

By the way, cooking the green beans in with the roast is SOOOOOO good. I always fix them that way; they have the best flavor!

[Sister Alvear]

That does sound Yummy...

I have never cooked green beans with a roast...usually potatoes, carrots and maybe an onion...I will try that next time.

Since my kids are visiting from the jungle I HAVE MADE A SPECIAL EFFORT to fix whatever they want...they sacrifice so much.
I had saved some of the things you sent for them. They are so thankful for any little thing.