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Gaia Angel 
Daughter of Gaia and all around clueless Soul!
Posts: 28
(11/29/03 6:03 pm)
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Beef Main dishes
Quick Beef Calzones
Ingredients
1 10-ounce can refrigerated pizza crust dough
1/3 pound thinly sliced cooked roast beef or ham
2 medium green onions, sliced (2 tablespoons)
1 4-ounce can mushroom pieces and stems, drained
1/2 cup shredded mozzarella cheese (2 ounces)
1/4 cup shredded Cheddar cheese (1 ounce)
Dijon mustard
Directions
Heat oven to 350 degrees. Lightly grease cookie sheet. Unroll pizza crust on
cookie sheet; gently stretch to form 12-inch square. Layer beef, onions, mushrooms and cheeses on half of crust to within 1 inch of edge. Fold crust over filling; fold edge up and seal with fork. Cut slits in top. Bake 20 to
25 minutes or until crust is golden brown and filling is hot. Cool 5 minutes before cutting. Serve with mustard. Yield: 4 Servings
Slow-Cooked Garlic Beef
Ingredients
4 pounds lean steak, cut into 1 inch cubes
2 medium heads garlic, peeled and minced
2 bay leaves
1 large onion, sliced into rings
10 large black olives, sliced
1 (28 ounce) can crushed tomatoes
1/3 cup olive oil
Directions
Place all ingredients into slow cooker in order listed. Cover and cook on low for 7 to 9 hours. Remove bay leaves before serving.
Grilled Steaks with Red Chile Sauce
Ingredients
3 oz dried guajillo chiles guajillo chiles
4 cups boiling-hot water
1 (12-oz) jar roasted red peppers, drained, seeded, and coarsely chopped
3 garlic cloves, minced
1 teaspoon cumin seeds, toasted and ground in an electric coffee/spice grinder
1 tablespoon chopped fresh oregano or 3/4 teaspoon dried, crumbled
1 teaspoon salt, or to taste
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 teaspoon cider vinegar, or to taste
6 (3/4-inch-thick) boneless rib-eye steaks (7 to 8 oz each)
Directions
Make sauce: Rinse chiles and remove stems, then split open and discard seeds and ribs. Heat a dry well-seasoned cast-iron skillet or heavy skillet over moderate heat, then toast chiles in batches, turning them, about 30 seconds total. Transfer chiles to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 20 minutes. Reserve 2 cups soaking liquid, then drain chiles in a colander.
Purée chiles, reserved soaking liquid, and roasted peppers in 2 batches in a
blender until smooth (use caution when blending hot liquids). Force purée
through a fine-mesh sieve into a bowl, pressing on and discarding solids. Cook garlic, cumin, oregano, and salt in butter in a 4-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, whisking occasionally, until reduced to about 2 1/2 cups, 15 to 20 minutes. Add vinegar and salt to taste. Keep sauce warm, covered.
Grill steaks: Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using
a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high. Pat steaks dry and season with salt. Grill steaks, uncovered, on lightly oiled grill rack, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a platter and let stand, loosely covered with foil, 5 minutes. Serve steaks with sauce.
Cooks' notes: Sauce can be made 1 week ahead and cooled completely, then chilled, covered. If you aren't able to grill, steaks can be cooked in batches in a hot well-seasoned ridged grill pan. Makes 6 servings
Pan Kabobi
Ingredients
1 medium grated onion per pound ground beef
1-2 teaspoons cinnamon
Salt & pepper to taste
Tomatoes (recipe follows)
Directions
Smash everything together in a bowl with your hands. Take half of mixture and pat into one big patty in skillet. Pinch rose in patty to separate into kabobs. Cook on Medium-high, keeping separate from each other. Brown on both sides. Make sure really browned on both sides.
Tomatoes
Tomatoes, quartered
Lomon pepper & salt to taste
Little oil
Fry in skillet on Medium-low. Cook on all sides. When done, pour over top of kabob in skillet.
Country Style Steak and Gravy
Ingredients
Serves 4 to 6
1 pound round steak
1 onion, sliced
4 tablespoons oil or shortening
2 tablespoons all-purpose flour
salt and pepper, to taste
3 cups water
Directions
Cut steak into six pieces. Salt and pepper, to taste and roll in flour to
coat. Heat cooking oil and fry steak on both sides until brown. Remove steak
and put into baking pan. Put onion slices over top of steak. Add 2 tablespoons flour to grease remaining from browning meat. Stir and let flour cook until brown. Add water and stir. Pour browned mixture over steak. Cover and put into 325°F oven for about an hour or until tender.
Stuffed Cabbage Leaves
Ingredients
1 large head cabbage
1 pound lean ground beef
1/4 cup finely chopped onion
1/4 cup raisins
2 tablespoons fine dry bread crumbs
1 cup spaghetti sauce
1/4 teaspoon ground cinnamon
Directions
Remove 12 outer leaves from cabbage. Remove any tough center veins from the 12 leaves. Cook half of the cabbage leaves in boiling water for 3 minutes to soften. Drain on paper towels. Repeat with remaining leaves. Finely chop enough of the remaining cabbage to make 1/2 cup. Reserve remaining cabbage for another use. In a large skillet cook ground beef, onion, and the 1/2 cup chopped cabbage until meat is no longer pink and onion is tender. Drain well. Stir in raisins, bread crumbs, and 1/4 cup of the spaghetti sauce. Spoon a scant 1/4 cup of the meat mixture onto each cabbage leaf; fold in sides. Roll up leaf, forming a bundle. Arrange rolls in a 2-quart rectangular baking dish. For sauce, in a small bowl stir together the remaining spaghetti sauce and cinnamon. Spoon over cabbage rolls. Bake, covered, in a 350 degree F. oven for 20 to 25 minutes or until heated through. Spoon sauce over rolls during baking and before serving. Makes 6 servings.
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Gaia Angel
She who Dreams with Dolphins
Posts: 159
(12/4/03 11:51 am)
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Re: Beef Main dishes
Roast Beef with Basil
- 2-3 pound chuck roast
- 2 tablespoons vegetable or olive oil
- One chopped onion
- 1 packet of dry onion soup mix
- Garlic powder, salt, and pepper to taste
- 6-8 whole fresh basil leaves
Rub the meat thoroughly with half the fresh basil leaves, crushed. Heat the oil and brown the roast on all sides in a Dutch oven. Cover meat with water, and stir in dry onion soup mix. Sprinkle in garlic powder, salt, and pepper to taste. Simmer for 2.5 hours, and remove to a warm platter. Finely chop the remaining fresh basil and sprinkle over meat.
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Gaia Angel
She who Dreams with Dolphins
Posts: 161
(12/4/03 11:52 am)
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Beef Stew
2 pounds beef stew meat
1 pound Irish potatoes
1 package baby carrots
1 package pearl onions
2 fresh tomatoes
1 cheesecloth bag with thyme, bay, and garlic
6 cups of beef stock or beef bullion
Salt & pepper to taste
1/2 cup corn starch Brown beef stew meat in pan, then add them to beef stock or bullion and simmer until tender. Add the vegetables and spices and cook until tender. Mix corn starch a tablespoon at a time in 1 cup of cold water and stir until thickened. Add to stew pot and stir until the desired consistency is reached. Makes 6 servings.
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Cara2000
Waiting for a name!!
Posts: 62
(9/15/04 4:41 am)
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Tenderloin for Two with Peppercorn Cream
1 tablespoon olive oil
2 (6 oz) beef tenderloin steaks
salt and pepper
1/4 cup brandy
1 large garlic clove, minced
1 teaspoon multicolored peppercorns, crushed
1/2 teaspoon dried oregano
1/8 teaspoon salt
2/3 cup whipping cream
1 1/2 tablespoons sour cream
hot cooked rice
fresh oregano sprigs, for garnish
Heat olive oil in a medium skillet until hot. Sprinkle tenderloin steaks with salt and pepper. Sear tenderloin steaks on both sides in skillet. Remove from skillet, and place on a rack in a broiler pan. Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 to 7 minutes on each side or until meat thermometer registers 140 degrees (rare), 150 degrees (med. rare), or 160 degrees (medium).
Add brandy to drippings in skillet; bring to a boil, and deglaze pan by scraping particles that cling to bottom. Add minced garlic, peppercorns, oregano, and salt; cook 1 minute. Add whipping cream; bring to a boil, and cook 6 to 7 minutes or until sauce is reduced by half. Remove from heat; Whisk in sour cream, and spoon sauce over steaks. Serve with rice. Garnish, if desired.
Yield: 2 servings.
Cara
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Cara2000
Waiting for a name!!
Posts: 63
(9/15/04 4:42 am)
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Roast Beef with Garlic and Thyme
1 tablespoon butter, room temperature
1 teaspoon finely grated lemon peel
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic cut in half
2 to 3 pounds beef roast - eye of round or rump roast
thinly sliced red onion and tomato slices for garnish
In a small bowl combine butter, lemon peel, thyme, salt, and pepper. Rub garlic halves over surface of beef roast. Spread butter mixture over roast, coating thoroughly on all sides. Place meat on rack in a shallow roasting pan. Roast at 450°, uncovered, for 20 minutes. Reduce temperature to 300°; roast beef about 20 minutes longer for medium well. A meat thermometer should register about 140°. Remove roast from oven, cover loosely with foil, and let stand for 10 minutes before slicing. Place slices on a serving dish, and place onion and tomato slices around the edge. Serve immediately. Roast beef serves 6 to 8.
Cara
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Cara2000
Waiting for a name!!
Posts: 64
(9/15/04 4:44 am)
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swiss steak recipes
1. Sour Cream Swiss Steak Bake
1 1/2 to 2 pounds top round steak
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1/4 cup vegetable oil
3 tablespoons butter
1/2 cup chopped onion
1 clove garlic, pressed
3/4 cup water
3 tablespoons soy sauce
3 tablespoons brown sugar
3/4 cup sour cream
Preheat the oven to 300°.
Cut steak into serving-size pieces; dust with flour and pound with a meat mallet or the edge of a plate to thin and flatten. Sprinkle with salt, pepper, paprika, and dry mustard. Heat oil in a heavy skillet over medium-heat; add butter and sear steaks on one side, turn to sear the other side. Add onion, garlic, water, soy sauce, brown sugar and sour cream. Cover and bake 30 to 45 minutes, or until tender.
Swiss steak recipe serves 6 to 8
2. Swiss Steak with Mushrooms
1 tablespoon olive oil
2 tablespoons butter
6 to 8 ounces fresh sliced mushrooms
2 tablespoons finely chopped onion
1/3 cup flour
1 1/2 pounds boneless round steak, 3/4 to 1 inch thick
1 cup beef broth
salt and pepper to taste
In a large heavy skillet over medium heat, heat olive oil and butter. Saute the chopped onions and sliced mushrooms for about 5 minutes, until onions are tender. Remove onions and mushrooms; set aside.
Cut round steak into serving-size portions. Pound the flour into the steak pieces; transfer to the skillet. Sprinkle lightly with salt and pepper; brown round steak thoroughly, turning to brown the other side, When browned, add the beef broth, onions and mushrooms and cover. Simmer on low heat for about 45 minutes, or until meat is very tender. Check for drying out and add a little water if needed. Taste and add salt and pepper if needed. Serve Swiss steak with pan drippings.
Swiss steak serves 4 to 6.
Bon Apetit
Cara
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Cara2000
Waiting for a name!!
Posts: 65
(9/15/04 4:45 am)
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Steak and Potato Casserole
1 1/2 pounds round steak, about 3/4-inch thick
2 tablespoons flour
3 tablespoons butter
4 medium potatoes
1/2 cup chopped onion
1 tablespoon chopped fresh parsley
1/2 teaspoon salt 1/8 teaspoon pepper
1 large can (15 ounces) tomato sauce
Cut beef into 4 serving-size pieces; dredge in flour. Heat butter in a skillet over medium heat; brown beef pieces on both sides. Add peeled potatoes, chopped onion, parsley, salt, and pepper. Transfer beef mixture to a casserole (unless skillet is ovenproof), adding a little beef broth or water to the skillet to get the browned bits; pour over beef. Pour tomato sauce over top. Cover and bake at 350° for about 1 1/2 hours, until beef is tender.
Serves 4.
Cara
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Cara2000
Waiting for a name!!
Posts: 66
(9/15/04 4:46 am)
Reply
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Strogonoff Recipes
Stroganoff Style Pot Roast
1 pot roast, chuck shoulder or other, 3 to 4 pounds
2 tablespoons vegetable oil
salt and pepper
1 cup beef broth
1/4 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup chopped onion
1 teaspoon caraway seeds
1 can (4 ounces) sliced mushrooms
2 tablespoons flour
1/2 cup sour cream
brown meat in the hot oil over medium heat. Remove meat; sprinkle with salt and pepper. Add beef broth to the pan along with ketchup, Worcestershire sauce, onion, and caraway seeds. Bring to a boil; return meat to the pot, cover, and simmer for about 2 1/2 hours. Check frequently and add a little water or broth if necessary. Drain mushroom liquid into a measuring cup. Add enough cold water to the mushroom liquid to make 1/2 cup liquid. Stir flour into the liquid, stirring until smooth. Remove pot roast from pot and stir in the flour and mushroom liquid mixture. Continue cooking and stirring until thickened. Add the mushrooms and simmer for a minute. Serve pot roast with the thickened gravy and noodles or mashed potatoes.
Pot roast serves 6.
Beef Stroganoff
1 1/2 to 2 pounds top sirloin roast, trimmed
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons butter or margarine
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup beef bouillon or broth
1 medium onion, quartered and sliced
3 tablespoons sour cream, room temperature
Cut beef into narrow 2-inch long strips about 1/2-inch thick. Sprinkle meat with salt and pepper. Melt 1 tablespoon butter in a medium saucepan. Blend in flour; gradually stir in beef broth, stirring and cooking until thickened and smooth. Heat remaining 1 tablespoon of butter and 1 tablespoon olive oil in a small saucepan over medium heat; quickly brown meat strips and onion on all sides. Add meat and onions to beef sauce. Cover and cook on low for 10 minutes; stir in sour cream and heat through but do not boil. Serve over buttered noodles or rice.
Serves 4.
Cara
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