Recipes Using Beef Part 1 (6)

8-17-99 Recipes Using Beef Part 1

KellyWA (07:32:07) : COUNTRY FRIED STEAK

Serving Size : 4

1 lb Round steak
1/2 c Flour
1/2 tsp Salt
1/4 tsp Pepper
2 tbsp Bacon grease or canola oil
2 tbsp Flour
2 c Milk

Trim visible fat from meat and cut into 4 equal serving pieces. Pound steak with a mallet to tenderize it.

Mix flour, salt, and pepper in a shallow, wide bowl and dredge each piece of meat in it, coating well on both sides.

Heat grease or oil until hot but not smoking in a heavy, wide skillet with a lid.

Brown the meat pieces on both sides, turn heat down a bit, cover and let steak fry like chicken for 15 to 20 minutes, until done. Remove cover and let steak crisp for about 5 minutes. Take steak from the pan and drain.

Leave about 2 tbls of drippings and all the browned flecks of crust in the pan. Turn the heat a bit lower, sprinkle flour into the drippings and stir to keep from lumping while it browns.

Slowly add milk, stirring. Let it cook until thick, about 3 to 5 minutes. Taste and add seasoning, if needed.

Serve gravy on the side.KellyWA (07:24:27) : Beef Pot Pie With Chive Biscuit Crust

3 small-medium red potatoes, peeled
1/2 cup baby carrots
1 tablespoon olive oil
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
8 to 10 ounces beef cubes for stew
3 peeled and halved shallots
1/2 cup dry red wine
1/2 cup beef broth
2 bay leaves
Chive Biscuit Crust (see recipe)

Cook potatoes and carrots in boiling water to cover until tender, about 30 minutes. Drain and set aside. Meanwhile, heat olive oil in medium skillet. Combine flour, salt, paprika and pepper in plastic bag. Add beef cubes and shake to coat. Add beef cubes and shallots to oil and brown beef on all sides. Sprinkle in any leftover seasoned flour and stir in.

Add wine and scrape up any browned bits in skillet. Add beef broth and cook over medium heat until smooth. Stir in bay leaves. Reduce heat to low and simmer, covered, 30 minutes. Cut potatoes and carrots into bite-size pieces and add to meat. Remove bay leaves. Spoon beef mixture into 7-inch ceramic dish.

Prepare Chive Biscuit Crust and drop by spoonfuls around inside edge of dish. Bake at 375 degrees until crust is golden, about 20 minutes. Spoon out filling and crust with each serving. Serve hot. Makes 2 servings.

Chive Biscuit Crust

1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons butter
1/2 cup milk plus additional 1 tablespoon if needed
1 tablespoon minced chives

Combine flour, baking powder, sugar and salt in bowl. Cut in butter until mixture is crumbly. Stir in enough milk to make dough that is slightly sticky and can be dropped from a spoon. Stir in chives. Use as directed above.

Note: To bake as biscuits, drop by heaping tablespoonfuls onto small, greased baking sheet. Bake at 400 degrees until golden brown and high, about 15 minutes (check after 10 minutes). Serve warm or freeze as biscuits don't keep well. Makes 4 biscuits. Dawn(NY) (05:39:16) : East Coast Pepper Steak

Round steak 1-2 lbs.
1 medium onion
2 cloves garlic
1 large green bell pepper
1 small can tomato sauce
mushrooms
salt
pepper
cornstarch
olive oil
2 cups of water
2 tablespoons sherry or dry red wine

Trim all fat from steak, cut into small chunks and put aside. Chop onion and garlic into tiny pieces. Brown the onion and garlic in two tablespoons of the olive oil in a heavy skillet. Remove from pan and put steak in and turn heat up high and brown steak well.

Remove steak from pan and add the wine or Sherry and boil down to evaporate, add water and scrape the pan to get the brown etc. mixed well with the water. Add the steak and browned
onion/garlic. Add 1/2 to full can of the tomato sauce depending on your taste, it steak isn't covered with the liquid, add more
water.

Let simmer for several hours (adding water if too much evaporates); keep a cover on the skillet, but leave it slightly cracked to allow steam to escape. One hour into the cooking, remove one cup of liquid and reserve for later use. Taste steak occasionally till very tender, then add mushrooms and pepper strips to mixture and let it cook till they are tender/crisp.

At the time you add the last two ingredients mix 2-4 tablespoons of cornstarch with the reserved liquid (which should have cooled by this time) and slowly add this mixture to the pepper steak to thicken the dish and cook at least (bubbling) 10 min.

Serve over rice, with a green salad
dressed with oil and vinegar, you've got a great meal!Dawn(NY) (05:35:43) : Sauerbraten

2-3 lbs. beef (e.g. from the upper back hip)
1 cup vinegar
2 bay leaves
2 tblsp whole black pepper
2 large onions
1 large carrot
1-2 pounds potatoes
1/4 l bouillon
2 tblsp sour cream
salt, pepper, oil

1. Place meat in a high dish, fill with vinegar (or mixture) until covered. Add bay leafs and pepper grains and place dish in the refrigerator. Leave there for 2-3 days, turn meat around at least once.

2. Get meat out of marinade and dry. Spice meat with pepper all around.

3. Cut onions, carrots and potatoes in little cubes. Heat oil, place meat in it and roast until brown from all sides. Add onions until brown, too.

4. Salt the meat, add potatoes and carrots, then the bouillon, and, optionally, some more red wine (esp. if you used only vinegar before). Add also a little of the marinade (without leafs and pepper).

5. Simmer for at least 1 1/2 hours on low heat in a closed pot, turn once.

6. Get meat out of the pot and keep warm. Puree the sauce, let reduce a little. Add cr me fraiche or sour creme, add salt and pepper to your taste.

7. Cut meat into slices, serve.

Traditional side dishes are potatoes or Kloesse (dumplings), and some vegetable like Rotkraut (that is hot red cabbage).

In some areas of Germany, they add raisins and sliced apples to the sauce
so that it gets a more sweet-and-sour taste.Susan,IL (04:31:55) : Oven Swiss Steak

1 1/2 pounds of round steak, cut 3/4 inches thick
1/4 of all-purpose flour
1 teaspoon of salt
2 tablespoons of shortening
1 16 oz of tomatoes, cut up
1/2 cup of finely chopped celery
1/2 cup of finely chopped onion
1/2 teaspoon of Worcestershire sauce

Cut meat into 6 serving size portions. Combine flour and salt; pound 2 tablespoons of the mixture into meat. Brown meat on both sides in hot shortening. Transfer meat into 12 x 71/2 x 2 inch baking dish. Blend remaining 2 tablespoons of flour mixture into pan drippings. Stir in undrained tomatoes, celery, onion, and Worcestershire. Cook and stir until thickened and bubbly; pour over meat. Bake, covered, at 350-F until tender, about 1 hour and 20 minutes. Makes 6 servings.Susan,IL (04:30:11) : Beef Stroganoff
Recipe By : Susan Wilson

1 pound round steak -- thinly sliced
8 ounces mushroom -- sliced
1 small onion -- chopped
1 carton sour cream
2 tablespoons Worcestershire sauce
salt and pepper -- to taste
4 tablespoons butter or margarine

Thinly slice steak. Melt 2 table spoons of butter in a skillet. Saut onions and mushrooms until tender. Set aside. Add the remainder of butter, and brown the meat. Remove, and wipe out the pan. Pour the carton of sour cream into the pan and heat slowly. (Boiling the sour cream will make it runny.) When the sour cream starts to melt, add the Worcestershire sauce. Return the meat, onions, and mushrooms to the pan. Serve with not buttered noodles.