Recipe: Beef Recipes (9)

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03-30-2000 - 9 Beef Recipes

Mina,NY (8:22:47 PM) : Tomato Pepper Steak - Tried and True

1 1/2 pounds round steak (1/2 inch thick)
1 Tbls. cooking oil
1 cup beef broth
2 celery ribs, chopped
1 garlic clove, minced
3 Tbls. soy sauce
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. pepper
1 can (14 1/2 oz.) diced tomatoes, undrained
2 medium green peppers, julienned
1 medium onion, cut into thin wedges
1 cup sliced fresh mushrooms
2 Tbls. cornstarch
3/4 cup cold water
Hot cooked rice

Cut beef into 3 in. x 1/4 in. strips. Heat oil in a large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until the meat is tender. Add tomatoes, peppers and onion; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add mushrooms; cover and simmer for 5 minutes or until vegetables have reached desired tenderness. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

I like to do everything but the thickening the first day and let sit over night to let the flavors blend. Then re-heat and thicken the next day to serve with the rice. Delicious.

Debbie.D.,.AL (6:26:01 PM) :

AUNT LENA'S PEPPER STEAK

1 1/2 lb. sirloin steak, 1/2" thick
1/2 tsp. salt
1 cup diced onion
1 cup beef broth
1 clove garlic, minced
2 green peppers, sliced thinly
2 red peppers, sliced thinly
2 T. cornstarch
1/4 cup cold water
2 tomatoes, peeled and cut into eighths
3 T. soy sauce
3-4 cups hot cooked rice

Trim any fat from meat. Cut meat into 4-6 serving size pieces. Grease skillet lightly with vegetable oil. Brown meat thoroughly on one side; turn. Sprinkle with 1/4 tsp. salt. Born other side of meat; turn. Sprinkle with remaining 1/4 tsp. salt. Add onions and green and red peppers, stir and cook until tender. Add beef broth, soy sauce, and garlic; cover and simmer 10 minutes, or until meat is tender. Blend cornstarch with water; gradually stir into mixture into skillet. Cook, stirring constantly, until mixture thicken and boils. Boil and stir 1 minute. Add tomatoes and heat through. Serve immediately with hot rice. Serves 4-6.

Gina,Fla (04:22:29) : San Antonio Casserole Bake

makes 6 servings

1 lb. lean ground beef
1 med. onion
2 garlic cloves, minced
4 T. oil
1 pkg. Taco Spice and Seasonings
2 c. water
2 t. chicken bouillon (Wylers)
1/4 c. flour
1 c. sour cream
1 can (7 oz.) diced green chilies
1 pkg. tortilla chips
2 c. grated Monterey Jack cheese or Cheddar Cheese
1/2 c. sliced scallions, including tops

In a skillet, brown meat til crumbly, drain and set aside. Saute garlic and onion in 4 T. oil til light golden. Add to meat. Add Taco spice and seasoning, blend well. In a small bowl combine bouillon, flour and water. Add to meat mixture, bring to a boil to slightly thicken liquid.

Stir in sour cream and chiles, blend thoroughly. In a lightly greased 9x13 inch baking pan, place half of the chips, top with half of the beef mixture, 1/2 of the cheese. 1/2 of the chopped scallions. Layer again with remaining ingred., ending with green onions. Bake at 375 for 20 mts. Let stand 5 mts. before cutting. Gina,Fla (04:20:14) : Brisket
Makes 6 to 8 Generous Servings
Makes 4 Cups Delicious Gravy

1 fresh brisket of beef, first cut (about 5 pounds)
2 tablespoons salt
1 teaspoon ground white pepper
2 cups chopped carrots
6 large garlic cloves, minced
For the Delicious Gravy

3 tablespoons fat skimmed from the drippings or 3 tablespoons unsalted butter
6 cups strained pan drippings (save the vegetables, if you wish)
3 large garlic cloves, minced
3 tablespoons all-purpose flour
1. Preheat the oven to 350 degrees F. Rub the brisket with the salt and pepper and place it, fat-side-up, in a roasting pan. Pour in enough water to come about two-thirds up the sides of the brisket. Sprinkle the carrots and garlic into the water around the roast.

2. Roast the brisket, without covering it, until it is browned and tender, about 3 hours, spooning the pan drippings frequently over the meat. If necessary, add a little extra water during the cooking to keep the liquid at least halfway up the sides of the brisket. Transfer the brisket to a serving platter.

3. To make the delicious gravy: Skim off any fat from the drippings into large skillet. You need 3 tablespoons of fat; if necessary, just add a little butter to equal this amount. Strain the drippings into a large heatproof measuring cup, reserving the vegetables for the gravy, if you wish.

4. Heat the fat in the skillet over medium-high heat. Add the garlic and cook until it begins to soften. Whisk in the flour and cook, stirring constantly, until the flour mixture bubbles all over, about 2 minutes. Gradually pour in the straining drippings and continue cooking and whisking until the gravy thickens. Remove the gravy from the heat and stir in the reserved vegetables, if you wish.

5. To serve: Slice the brisket on the diagonal, about 1/2-inch thick. Serve it up hot with a generous helping of gravy ladled over the top. This goes great with mashed potatoes.

Gina,Fla (04:17:43) : BRACIOLE DI MANZO (BEEF ROLLS IN TOMATO SAUCE)
copied from story in Miami Herald, Living section 3/19/00

1 pound boneless beef top round, trimmed of fat and cut into 4 thin slices
Salt and freshly ground pepper to taste
4 thin slices prosciutto
1 thick slice provolone cheese (about 2 ounces), cut into 4 equal pieces
2 tablespoons pine nuts
2 tablespoons currants or raisins
1 clove garlic, peeled, chopped
1/4 cup olive oil
1 medium yellow onion, peeled, chopped
1 cup dry red wine
4 large ripe tomatoes, peeled, seeded and chopped
1 tablespoon chopped fresh flat-leaf parsley
3 or 4 fresh basil leaves, torn into small pieces

Place the meat slices between 2 sheets of plastic wrap and gently pound with a meat mallet until they are 1/4-inch thick. Sprinkle with salt and pepper. Lay a slice of prosciutto and a piece of cheese on each one. Sprinkle with a few pine nuts, currants and garlic. Roll up the slices, tucking in the ends. Tie the rolls at 1-inch intervals with kitchen string.

In a large skillet, warm the olive oil over medium heat. Add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes. Add the onion and cook, stirring occasionally, until tender, about 5 minutes longer. Add the wine and cook until most of the liquid evaporates, about 2 minutes. Add the tomatoes and sprinkle with salt and pepper. Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours. Check from time to time to see if the sauce is becoming too dry; add a little water if needed.

Uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes longer. Transfer to warmed, individual plates, spooning the sauce over the top, and serve at once.

Makes 4 servings.

From Williams-Sonoma Savoring Italy by Michele Scicolone (Time Life Books, $39.95)

Jess,.FL (09:42:32) : CHEESEBURGER SOUP

1/2 pound ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter, divided
3 cups chicken broth
4 cups potatoes, cubed
1/4 cup all-purpose flour
2 cups cheddar cheese, cubed
1 1/2 cups milk
1/4 cup sour cream

1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef,
until beef is brown.
2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about
10_12 minutes.
3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in
cheese. When cheese is melted, add sour cream and heat through. Do not boil.
Makes 6_8 servings

Burgundy/Louisiana (09:08:31) : EASY GOULASH CASSEROLE

The amounts this recipe are approximate. Since this is a very forgiving recipe, use what you have on hand and make adjustments to suit your taste.

1 pound lean ground beef
1 (10.75-ounce) can Campbell's Vegetarian Vegetable Soup (The Alphabet Soup)
Macaroni, cooked al dente
Grated cheese (mild sharp, American, Monterey Jack, etc.)

1. Brown ground beef in large skillet. Drain. Season with salt if desired...and cayenne.

2. Add soup and stir.

3. Fold in cooked macaroni.

4. Layer meat mixture with grated cheese in a casserole dish, ending with cheese on top.

5. Heat in oven until cheese melts and casserole is heated through. (350 degrees F for 15 to 20 minutes.)

HINTS: I sometimes saute an onion before browning the meat. I also sometimes add frozen corn (just a handful or so). Other types of pasta may be used instead of macaroni....and more than one type of cheese may be used in the same dish. This recipe is easy enough for a ten-year-old to prepare.

Lori.NY (07:53:54) : Crock Pot Beef Roast

1 (2-3lb) beef Roast
1 can cream of mushroom soup
1 can Campbell's French Onion soup

Salt & Pepper Roast and place in crock pot.
Empty both cans of soup over roast.
Cook slowly for 6-8 hrs. depending on size of roast.

When done just pull apart and serve.
I thicken the soup mixture and use for gravy...

Shelby,IA (10:49:08) : Beef Goulash
I have not tried, so I don't know how good it would be.

1/2 cup butter
1/4 cup flour
2 cups beef broth
1/2 tsp Tabasco sauce
2 cup sliced onion
2 cloves of garlic, minced
3 lbs beef, cubed
1 8oz can tomatoes, drained, chopped
4 tsp paprika
1/2 tsp each marjoram, salt
1 bay leaf

Cook 1/4 cup butter in saucepan until golden brown. Blend in flour. Cook over low heat until dark brown, stirring occasionally. Stir in broth and Tabasco sauce. Cook until thickened, stirring constantly. Saute onions and garlic in remaining 1/4 cup butter in heavy saucepan. Add beef. Cook until brown. Add brown sauce and remaining ingredients. Simmer, covered for 1-1/2 to 2 hours, stirring occasionally; discard bay leaf.