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Beef Recipes

 

BEEF RECIPES

 

 

Albondigas Estilo Mama - Meatballs Like Mama Makes

1/4 c Masa harina; mixed with 1/4 c Warm water
1 lb Ground beef
1 Garlic clove; minced
4 tb Lard or vegetable oil
3 Garlic cloves
1 tb Flour
2 qt Fresh homemade beef or chicken stock
1/4 c Chopped scallions; both the white and the green parts
1 lg Tomato; roasted, peeled, and chopped -; (If you are unable to find truly ripe tomatoes; add 4 tablespoons canned tomato sauce)
2 Anaheim or California long green chiles OR jalapenos; roasted, peeled, and chopped
3 tb Finely-chopped cilantro; leaves only
3 tb Chopped fresh mint; leaves only

Combine masa harina with warm water. Mix ground meat with prepared masa, salt, pepper, garlic. Make meatballs about 1-inch round, about the size of a walnut. Set aside. In medium saute pan heat 2 tablespoons lard or oil over medium heat. Add 1 whole garlic clove. Let cook for 20 seconds, press with back of a cooking spoon to release the flavor. Remove the garlic. Set aside. Brown the flour in the lard until dark golden color, about 1 minute. Heat stock in soup pot or large Dutch oven until warm and add flour mixture. Bring to a boil and lower heat to simmer stock for 5 minutes. Taste and correct seasoning. Heat remaining 2 tablespoons lard or vegetable oil in large frying pan, add chopped scallion, tomato, chiles and the reserved 2 garlic cloves, minced, stir well to combine. Cook for 2 minutes and add to stock. Add cilantro and mint and simmer for another 5 minutes. Add the meatballs to the stock and simmer over low fire for 15 minutes or until done. This recipe yields about 45 mall meatballs.

American Style Pot Roast

1/4 c Oil
4 lb Chuck roast
1 c Chopped onion
1 c Sliced celery
2 Cloves garlic; minced
3 c Beef broth
1/4 c Ketchup
1/2 ts Dried thyme leaves
1 ts Salt
1/4 c Cornstarch
1/4 c Water
6 md Potatoes (optional)
4 Carrots (optional)

In Dutch oven or large kettle, heat oil over medium heat. Add meat. Brown on all sides. Add onion, celery, garlic, broth, ketchup, thyme, salt and pepper. Cover; bring to boil. Reduce heat and simmer 2-1/2 hours or until meat is tender. Remove meat to platter. Stir cornstarch and water until smooth. Add to liquid in Dutch over. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Serve gravy with roast. Vegetables may be cooked with roast in Dutch oven. After roast has simmered 2 hours, add potatoes, peeled and quartered, and carrots, peeled and cut into 2-inch pieces. Cover and simmer 1/2 hour.

All-American Beef Brisket

1 c Dry red wine or beef broth
1 Pack mushroom onion soup mix
2 1/2 lb Thin cut beef brisket trimmed of fat
12 sm (1 1/2 lb) well scrubbed red potaotes
9 md Carrots cut in 2" chunks

Heat oven to 350. Pour wine into 4-5 quart dutch oven. Stir in soup mix until blended. Add beef & turn to coat. Cover & bake 2 hours. Add potatoes & carrots. Cover & bake 1 hour longer or until meat & vegetables are tender. Remove meat to a cutting board. Cover loosely with foil & let stand 10 minutes. Cut in thin slices against the grain. Arrange on serving platter with vegetables. Spoon some gravy over meat. Serve with remaining gravy.

Barbecue Beef Short Ribs

2 cl Garlic; minced
3 tb Fat
3 lb Short ribs; cut in rib chunks
1 c Ketchup
1/2 c Vinegar
1 ts Curry powder
1 ts Paprika
1/2 ts Chili powder
1 tb Brown sugar
1 c Beef stock *
1 ts Salt
1/8 ts Pepper
1/2 ts Dry mustard

Heat oven at 350~F. Heat the 3 tablespoons fat in a heavy skillet. Add the minced garlic and short ribs and brown well on both sides. Transfer meat and dripping to a large casserole or Dutch oven. Slice up the onion and to meat. Mix all the remaining ingredients and pour over the beef.

Cover very tightly and bake in oven 1-1/2 hours or until meat is very tender when pierced with a fork. To serve, place short ribs on a large platter and pour sauce over the meat. Serves 4.

* Beef bouillon dissolve in a cup of boiling water.

Baked Steak in Mushroom Gravy

3 lb Cut Round Steak; (3 to 5)
Cooking Oil
1/2 c Flour
2 10 3/4 ounce Cream of Mushroom Soup
1 pk Portabella Mushrooms; sliced
2 c Milk
Salt and Pepper to taste

Trim all fat from meat and cut into 3 inch square pieces. Prepare skillet with scant amount of cooking oil. Dredge meat in flour and brown on both sides. Pour one can cream of mushroom soup in a Dutch Oven. Arrange meat over soup. Pour remaining soup over meat and add mushrooms, milk and seasonings. Cover and bake at 300 degrees for 2 hours. VARIATION: Add 3 sliced onions and 2 large chopped potatoes in Step 2.

Barbecued Beef Short Ribs

4 lb Beef short ribs with bone
1 tb Cooking oil
2 1/2 c Water, divided
6 oz Can tomato paste
1 c Ketchup
1 Clove garlic, minced
3/4 c Packed brown sugar
1/2 c Chopped onion
1/2 c Vinegar
2 tb Prepared mustard
1 1/2 ts Salt ot cooked noodles, optional

In a Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours. Drain. Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard, salt and remaining water; mix well. Pour over ribs; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Serve over noodles if desired.

Beef and Vegetable Curry

1/2 lb Top round steak, trimmed of all visible fat and thinly sliced
1 md Onion, sliced
3 cl Garlic, minced
1 md Carrot, sliced (2/3c.)
1 Red bell pepper, seeded and cut into 1" pieces
8 oz Fresh mushrooms, quartered
2/3 c Lite coconut milk*
1 tb Curry powder
1 tb Fish or soy sauce
4 c Cooked (without salt or margarine) rice

Spray large nonstick saucepan or Dutch oven with dooking spray. Heat over medium high heat until hot. Add beef; cook, stirring occasionally, until no longer pink. Add garlic and onion; cook about 30 seconds. Add all remaining ingredients except rice. Cover and cook 10-15 minutes or until beef is tender, stirring occasionally. Serve over rice.

*to substitute for coconut milk: 3/4 cup skim milk, 2 ts cornstarch, 1 ts coconut extract.

Beef Bourguignon

1/4 c All purpose flour
2 lb Beef stew meat; 1 1/2-inch pieces
7 tb Butter
1/4 c Brandy
2 c Burgundy or other dry red wine
2 c Canned beef broth
6 Fresh thyme sprigs
4 lg Garlic cloves; chopped
3 Bay leaves
1/2 ts Dried oregano
1 lg Onion; cut into 12 wedges
4 Carrots; peeled, cut into 2-inch lengths
4 Celery stalks; cut into 2-inch lengths
1 1/2 lb Red-skinned potatoes; peeled, quartered
1/2 lb Mushrooms
Generous pinch of ground nutmeg

Place flour in large bowl. Season with salt and pepper. Add beef to flour and toss to coat. Melt 2 tablespoons butter in heavy Dutch oven over high heat. Working in batches, add beef to pot and saute until brown on all sides, about 5 minutes per batch. Return all meat to pot. Add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover; simmer until beef is almost tender, about 1 hour.

Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onion; saute until brown, about 6 minutes. Using slotted spoon, transfer to bowl with onions. Melt 2 tablespoons butter in same skillet. Add potatoes; saute until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet. Add mushrooms; saute until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl.

Add vegetables to pot with beef. Add nutmeg. Cover pot; simmer 45 minutes. Uncover pot and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper.

6 Servings

Beef Braised in Beer

1/2 c Flour
2 ts Salt
1/4 ts Pepper
1 1/2 lb Beef chuck; cubed
3 tb Oil
2 c Onions; sliced
2 Cl Garlic; minced
1 Bay leaf
2 tb Tomato paste
2 tb Brown sugar
2 tb Chopped parsley
1 cn Beef broth
2 c Beer

Preheat oven to 325 degrees F.

Mix flour, salt, and pepper. Dredge meat in mixture. Heat oil in Dutch oven; brown meat. Add remaining ingredients. Simmer. Cover and bake in oven 2 hours.

Beef Flank Steak with Mushroom Stuffing

1/2 ts Salt
1/4 ts White pepper
2 lb Flank steak
1 ts Dijon mustard

Stuffing
2 tb Vegetable oil
1 sm Onion,chopped
1 cn (4 oz) mushroom pieces, drained, chopped
1/4 c Chopped parsley
2 tb Chopped chives
1 tb Tomato paste
1/4 c Dried bread crumbs
1/4 ts Salt
1/4 ts Pepper
1 ts Paprika

Gravy
3 Strips bacon, cubed
2 sm Onions,finely chopped
1 c Hot beef broth
1 ts Dijon mustard
2 tb Tomato catsup

Lightly salt and pepper steak on both sides.Spread one side with mustard.Prepare stuffing.Heat oil in frying pan.Add onion,cook 3 minutes until lightly browned.Add mushrooms;cook 5 minutes.Stir in parsley,chives,tomato paste and bread crumbs.Season with salt,pepper and paprika. Spread stuffing on mustard side of steak.Roll up jelly roll fashion and tie with thread or string. Prepare gravy.Cook bacon in Dutch oven or heavy casserole until partially done.Add meat roll;brown on all sides,approximately 10 minutes.Add onions;saute 5 minutes.Pour in beef broth;cover Dutch oven.Simmer 1 hour.Remove meat to preheated platter. Season pan juices with mustard.Salt and pepper to taste,stir in catsup.Serve gravy separately.Yield:6 servings.

Beef Goulash

1 lb Beef stew meat; cut into 1" cubes
1 md Onion; chopped
2 ts Cooking oil
1 cn Beer (1 1/2 cups)
3/4 c Water
1/4 c Tomato paste
1 tb Paprika
1/4 ts Salt
1/4 ts Caraway seed
1/4 ts Pepper
3 Potatoes (about 1 lb.)
1 cn (8 oz) sauerkraut
2 tb Snipped parsley

In a Dutch oven cook meat and onion in hot oil until meat is brown. Add the beer, water, tomato paste, paprika, salt, caraway seed and pepper. Cover; simmer 1 1/4 to 1 1/2 hours. Meanwhile, cut potatoes into 1" pieces. Add potatoes, UNDRAINED sauerkraut, and parsley to skillet. Cook, covered, about 20minutes or until vegetables are tender. Cook, uncovered, 10 minutes more or until mixture is thickened and most of the liquid is evaporated. Serves 4.

Beef or Chicken Stock

2 1/4 lb Meaty beef bones or chicken bones
1/4 c Margarine (beef stock only)
10 c Cold water
2 Coarsely chopped celery stalks
2 Coarsely chopped carrots
1 Coarsely chopped onion
1/2 ts Salt
1/4 ts Pepper
1 pn Rubbed thyme
1 pn Dried oregano leaves
1 pn Rubbed sage

In heavy Dutch oven, brown beef bones slowly in margarine over low heat, 30 minutes, stirring occasionally. Add water & remaining ingredients; bring to simmer. Simmer, uncovered, 3-4 hours, skim off grease or scum that rises to top. Remove meat, bones & vegetables. Strain. Chill stock & remove fat from surface. Let stand 24 hours.

Beef Roast with Mushroom Stuffing

Roast
1/2 ts Salt
1/4 ts White Pepper
2 lb Flank Steak
1 ts Mustard, Dijon Style

Mushroom Stuffing
2 tb Vegetable Oil
1 Onion, Small, Chopped
4 oz Mushrooms, Fresh
1/2 c Parsley, Chopped
2 tb Chives, Chopped
1 tb Tomato Paste
1/2 c Bread Crumbs, Dried
1/4 ts Salt
1/4 ts Pepper
1 ts Paprika

Gravy
3 Bacon, Strips, Cubed
2 Onions, Small, Fine Chopped
1 c Beef Broth, Hot
1 ts Mustard, Dijon Style
2 tb Tomato Catsup

Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Add onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juices with mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.

Beef Tips and Rice

3 lb Lean sirloin tip roast
1/3 c Plus 3 Tbsp. flour
1/4 c Plus 1 Tbsp. vegetable oil
1 lg Onion, peeled and chopped
1 Green pepper, cored, seeded, and chopped
4 1/3 c Water
1/4 c Worcestershire sauce
1/4 c Soy sauce
1 ts Garlic powder
1 ts Seasoned salt
1 ts Pepper

Trim fat from roast, and cut into 1 1/2" cubes. Toss with 1/3 cup flour. Set aside.

Heat 2 Tbsp. oil in a dutch oven; add onion and green pepper and saute' until tender. Remove and set aside. Add remaining 3 Tbsp. oil to dutch oven and heat over medium-high heat. Add beef cubes; brown well. Return vegetables to pot. Add 4 cups water and next 5 ingredients. Bring to a boil, cover partially, reduce heat, and simmer 1 hour.

Combine remaining 3 Tbsp. flour with 1/3 cup water; stir well. Stir into beef mixture and cook until thickened. Serve over hot cooked rice.

Beef Tenderloin with Five Onion Sauce

1 3 1/2 lb trimmed beef tenderloin
1 1/2 ts Salt, divided
1 ts Pepper, divided
2 tb Canola oil
3 tb Butter or margarine
2 lg Yellow onions, sliced and separated into rings
2 lg Purple onions, sliced and separated into rings
2 Bunches green onions,chopped
12 Shallots, chopped
5 Garlic cloves, minced
1/2 c Cognac
1/2 c Beef broth

Sprinkle tenderloin with 1/2 teaspoon salt and 1/2 teaspoon pepper. Secure with string at 1 inch intervals. Brown tenderloin on all sides in hot oil in a heavy roasting pan or ovenproof Dutch oven. Remove tenderloin, reserving drippings in pan.

Add butter to drippings, and cook over medium-high heat until melted. Add yellow and purple onions, and saute 5 minutes. Add green onions, shallots, and garlic, and saute 10 minutes. Stir in cognac and broth; cook over high heat, stirring constantly, until liquid evaporates (about 5 minutes). Place tenderloin on top.

Bake, covered, at 400 degrees F for 45 minutes or until a meat thermometer inserted into thickest portion registers 145 degrees F (medium-rare). Remove tenderloin from roasting pan, reserving onion mixture in pan; cover tenderloin loosely, and let stand at room temperature 10 minutes.

Cook onion mixture over medium heat, stirring constantly, 3 to 5 minutes or until liquid evaporates. Stir in remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Serve with sliced tenderloin.

Beefy Chili Mac

1 lb Beef cubed steaks
1 tb Vegetable oil
1 md Onion; coarsely chopped
29 oz Canned diced tomatoes (chili-seasoned), undrained
1 1/2 c Uncooked rotini (spiral pasta)
1/2 c Water
1/2 c Shredded Cheddar cheese

Cut beef steaks lengthwise into 1" wide strips and then crosswise into 1" pieces. Heat oil in Dutch oven over medium-high heat until hot. Add beef and onion; cook and stir 3 minutes.

Stir tomatoes, pasta and water into beef. Bring to a boil; reduce heat to low. Cover tightly and simmer 20 minutes or until pasta is tender. Sprinkle with cheese before serving.

Best-ever Country-style Ribs

2 tb Dry rub
4 lb Country-style ribs
3 c Ketchup
1 1/2 c Water
3/4 c Cider vinegar
1/4 c Worcestershire sauce
1 tb Prepared mustard
1 tb Brown sugar
1 ts Dried oregano
1 ts Dried basil
2 ts Dried thyme
1 ts Black pepper

Dry Rub
2 tb Salt
3 tb Brown sugar
3 tb Granulated sugar
2 tb Dried lemon peel
3 tb Black pepper
1 tb Paprika

Rub Dry Rub all over ribs. Place in glass dish; cover and refrigerate several hours or overnight.

stir together ketchup, water, vinegar, Worcestershire, mustard, brown sugar, oregano, basil, thyme and pepper in a medium-size bowl.

Transfer ribs to 5-quart Dutch oven. Reserve 1 cup sauce for basting later; pour remainder over ribs. Cover pot and cook the ribs over low heat for about 45 minutes or until ribs are tender. (Ribs may be prepared up to a day ahead and refrigerated.)

Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce.

Cook ribs over medium coals or broil until crispy and browned, about 5 minutes. Turn ribs over. Spread with remaining sauce. Cook for 5 minutes more.

Combine all ingredients in a small bowl. Store unused dry rub in airtight container in cool dark place.

Bohemian Beef Dinner

3/4 c All-purpose flour
1 ts Salt
1/4 ts Pepper
2 lb Beef stew meat; cut into 1" pcs.
2 tb Cooking oil
2 md Onions; chopped
1 Clove garlic; minced
1 ts Dill weed
1 ts Caraway seed
1 ts Paprika
1/2 c Water
1 c Sour cream
27 oz Sauerkraut
Additional paprika

In a bowl or plastic bag, combine flour, salt and pepper. Add beef; dredge or shake to coat. In a Dutch oven, brown the beef, half at a time, in oil; drain. Add onions, garlic, dill, caraway, paprika and water. Cover and simmer for 2 hours or until meat is tender, stirring occasionally. Stir in sour cream; heat through but do not boil. Heat sauerkraut; drain and spoon onto a serving platter. Top with the beef mixture. Sprinkle with paprika.

Braised Beef in Cream

4 lb Boneless pot roast *1
2 tb Shortening
Salt
Pepper
1/2 c Water
1/2 c Butter
2 c Heavy cream
2 lg Garlic cloves
1/4 c Lemon juice
1 1/2 ts Salt
3/4 ts Pepper
Watercress or parsley *2

*1 sirloin tip, bottom round, rump or chuck *2 finely chopped and sprigs

In Dutch oven or heavy casserole with cover , slowly brown meat on all sides in hot shortening. Season generously with salt and pepper. Add water. Cover and simmer 2 1/2 - 3 hours, or until meat is tender. remove from kettle; allow to stand 20 minutes and slice thinly.

Pour off pan juices and save for another use. Heat butter in kettle until it bubbles and browns. Add cream, garlic, lemon juice, about 1 1/2 tsp. salt and 3/4 tsp pepper. Cook over medium heat, stirring, about 3 minutes, or until sauce reduces slightly.

Spoon half the sauce over bottom of a shallow heat proof serving platter. Arrange meat slices, slightly overlapping, in sauce. Pour remaining sauce over top. Near serving time bake in 350 F. oven 10 minutes or until heated through. Spoon sauce over meat; sprinkle generously with watercress; garnish with watercress sprigs.

Braised Brisket

3 lb Fresh beef brisket
Spices: tednerizer; salt, pepper; Accent, Tabasco, Worcestershire; garlic salt, celery salt (all as desired)
2 lg Onions; sliced thick
2 Ribs celery; sliced think
2 Carrots; cut in big pieces
1/3 c Vinegar
1/3 c Dry vermouth or any dry wine
2 tb Butter
1 md Green pepper; cut in big pieces

Trim away any fat and cut brisket into two inch thick slices. Season brisket on all sides generously with the above seasonings. Omit any you don't care for. Marinate overnight, covered, in the refrigerator in vermouth and vinegar. In heavy Dutch oven with tight fitting lid, brown brisket on all sides until golden brown all over. Add marinade and vegetables. Cover tightly and simmer slowly for 2 to 3 hours or until very tender. Skim off fat. Serve piping hot over rice. If you have any left, the meat is delicious cold with either chow chow or sour cream and horseradish sauce. This can be prepared in advance and frozen without the taste changing.

Braised Brisket Carbonnade

1 3-1/2 to 4-pound beef brisket
2 md Onions; sliced
2 cn (12-oz) beer
1/4 c Firmly packed brown sugar
1 tb Dijon mustard
1 tb Beef-flavored bouillon granules
1 ts Coarsely ground pepper
1/4 ts Dried whole thyme
1 Bay leaf
2 Cloves garlic; minced
Pot roast gravy (below)
4 sl Bacon; cooked and crumbled

Pot Roast Gravy
1/4 c Cold water
2 tb All-purpose flour
1 c Broth from pot roast
1/4 ts Salt
1/8 ts Pepper

Trim excess fat from brisket. Place brisket in a large Dutch oven; cover with onion slices. Combine beer, brown sugar, mustard, bouillon granules, pepper, thyme, bay leaf, and garlic; pour over meat. Cover and bake at 350 degrees for 2 1/2 to 3 hours or until tender. Remove meat to a platter,

POT ROAST GRAVY: Measure pan drippings, and prepare Pot Roast Gravy using pan drippings, multiplying recipe by amount of drippings. Stir bacon into gravy. Slice meat across grain into thin slices, and serve with gravy.

Combine water and flour in a jar; cover tightly, and shake until thoroughly blended. Stir flour mixture slowly into broth in a saucepan. Cook over medium heat until thickened, stirring constantly. Add salt and pepper.

MICROWAVE DIRECTIONS: Combine water and flour in a jar; cover tightly, and shake until thoroughly blended. Stir flour mixture slowly into broth in a 2 cup glass measure. Microwave at HIGH for 2 1/2 to 3 minutes or until thickened, stirring at 1 minute intervals. Add salt and pepper.

NOTE: If pot roast broth is salty, salt in gravy recipe may be reduced or omitted.

Braised Stuffed Flank Steak

1 1/2 lb Beef flank steak

Stuffing
2 tb Cooking fat
1/3 c Onion; chopped
4 c Dry bread cubes
1/4 ts Salt
ds Pepper
1/4 ts Poultry seasoning

Other Ingredients
2 tb Cooking fat
Salt
Pepper
1/2 c Onion; chopped
15 oz Tomato sauce
1/2 c Green pepper; chopped
1/2 c Celery; thinly sliced
4 oz Mushrooms; sliced with liqd

Pound flank steak evenly to about 9x12 inches, and 1/4 inch thick.

Stuffing: In a skillet, cook onion in fat until soft but not browned; add bread cubes and seasonings. Cook until bread is slightly toasted, stirring often.

Spread stuffing over one end of meat and roll meat up lengthwise. Fasten with metal skewers or tie with string. Close ends with skewers or tie one piece of string around the length of the roll.

In a Dutch oven, or a large pan with a tight-fitting lid, brown meat on all sides in 2 tablespoons fat. Season with salt and pepper. Remove meat from pan and pour off fat drippings. Add onion and cook until soft but not browned; stir often. Add tomato sauce and return meat to pan.

Cover tightly and simmer for 1 1/2 hours or until meat is done. A fork will pierce it easily when it's done.

Add green pepper, celery, and mushrooms and liquid 15 minutes before meat is done.

Remove meat roll to a serving platter. Remove skewers or string, and slice meat with a sharp knife.

Taste sauce and correct seasoning, if necessary, with salt and pepper.

Serve sliced meat with sauce.

Braised Swiss Steak

2 lb Round steak, cut 1" thick
2 tb Packaged dry bread crumbs
2 ts Salt
1/4 ts Pepper
1 tb Butter or margarine, melted
1 cn Stewed tomatoes
2 md Onions, thinly sliced
1 cl Garlic, crushed
1 tb Worcestershire sauce

Wipe steak with damp paper towels. Combine bread crumbs, salt and pepper.

Sprinkle steak with half the crumb mixture and pound into the steak with a mallot. Repeat on other side.

Cut steak into 6 portions.

Melt butter in large Dutch oven. Add steak; brown on both sides, over medium heat. Add tomatoes, onion, garlic and Worcestershire sauce.

Note: add 1/4 c of chopped celery, if desired...bring to a boil. Reduce heat and simmer, covered, for 2 hrs., or until meat is tender.

Makes 6 servings

Brisket in Natural Gravy

4 lb Beef brisket
4 md Onions; sliced
4 Whole carrots; 2" slice
2 Bay leaves
6 cl Garlic; crushed
2 ts Salt
1/4 ts Fresh ground pepper
4 c -Water approximately

This brisket is better if prepared a day ahead and refrigerated over night; so that the congealed fat can easily be removed.The brisket and strained juices should be reheated together... Preheat the oven to 375 deg.Place the brisket together with the onions carrots,bay leaves,garlic,salt and pepper,in heavy duty Dutch Oven or heavy roasting pan with a tightly fitting cover.Add enough water to just cover the meat.Cover tightly and cook in preheated oven for 2 1/2 to 3 hours,until the brisket is fork tender.Remove the brisket to a platter.Strain the pan juices and discard the carrots and onions,or save,and serve as a vegetable side dish.Reheat the pan juices in a saucepan. Slice the brisket and serve the pan juices in a gravy boat.Serve with kasha Varnishkes,or mashed potatoes.The left over brisket makes wonderful sandwichs.

Burgundy Beef

1 lb Beef round steak
1 ts Thyme leaves, chopped
1/4 c Shortening or bacon fat
2 lg Onions, sliced
1/4 ts Dried thyme leaves
1 lb Mushrooms, sliced
2 ts Salt
3 tb All-purpose flour
1/4 ts Pepper
2 ts Marjoram leaves, chopped
1 c Beef broth
2 c Red Burgundy or red wine
1/4 ts Dried marjoram leaves

Cut beef into 1-inch cubes. Heat shortening in 4-quart Dutch oven until melted. Cook beef in shortening over medium heat until brown and liquid has evaporated; remove. Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding shortening if necessary. Remove mushrooms and onions; cover and refrigerate.

Return beef to Dutch oven; sprinkle with flour, marjoram, thyme, salt and pepper. Stir in broth and Burgundy. Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender (Liquid should just cover beef). If necessary, stir in additional broth and Burgundy (1 part broth to 2 parts Burgundy). Add mushrooms and onions. Heat through, stirring occasionally. Serve over noodles if desired.

5-Ingredient Pot Roast

3 lb Beef chuck roast; boneless
1 Envelope Onion-mushroom soup mix Mixed with 1 1/2 cups water
1 cn Whole tomato; Undrained
2 lg White turnips; peeled, Cut in 8 wedges
3 lg Parsnips; peeled, Cut in pieces

Brown meat on all sides in a 4- to 5-qt nonstick Dutch oven.

Add soup-and-water mixture and tomatoes. Bring to a boil, reduce heat, cover and simmer 1 1/2 hours, turning meat over once.

Add vegetables. Simmer 40 minutes or until meat and vegetables are tender when pierced.

Lift meat to cutting board. Cover loosely with foil and let it stand for 10 to 15 minutes.

Slice meat across the grain. Serve with vegetables and gravy.

Burgundy Beef and Vegetable Stew

1 1/2 lb Beef eye round
1 tb Vegetable oil
1 ts Dried thyme leaves
1/2 ts Salt
1/2 ts Pepper 13 3/4 oz Ready-to-serve beef broth
1/2 c Burgundy wine
3 lg Cloves garlic, crushed
1 1/2 c Baby carrots
1 c Frozen whole pearl onions
2 tb Cornstarch; dissolved in...
2 tb Water
8 oz Frozen sugar snap peas.

Trim fat from beef; cut into 1-inch pieces.

In Dutch oven, heat oil over medium-high heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with thyme, salt and pepper. Stir in broth, wine and garlic. Bring to a boil; reduce heat to low. Cover tightly and simmer 1
1/2 hours.

Add carrots and onions. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.

Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.

 

Burritos Rancheros

1 3-4 lb beef chuck roast
2 tb Chili powder
1 ts Oregano
1/4 ts Ground cumin
2 Garlic cloves; crushed through a press
1 Anaheim chile or other semi-hot green chile, seeded and chopped
2 md Onions; chopped
28 oz Can cut-up peeled tomatoes, undrained
30 oz Can chili beans; drained
2 1/2 To 3 T. quick-mixing flour
3 tb ;cold water
6 Flour tortillas; warmed
1 c Cheddar cheese (4 oz), shredded
Guacamole Supreme
3/4 c Sour cream

Guacamole Supreme
2 lg Ripe avocados
1/2 ts Seasoned salt
1 Garlic clove; minced
1 ts Fresh cilantro (optional)
2 tb Fresh lime juice

In a 6-quart Dutch oven, brown beef on both sides over high heat. Add chili powder, oregano, cumin, garlic, chile, and onions. Stir in tomatoes with their liquid. Heat to boiling; reduce heat to low and cook 2-1/2 to 3 hours, or until meat falls apart. Remove meat from cooking liquid and let stand until cool enough to handle easily.

Add beans. Blend together flour and cold water and stir into liquid in pot. Heat to boiling, stirring. Reduce heat to low and simmer 5 minutes. Spoon some of meat and bean mixture down center of each tortilla. Fold in ends and roll up. Place seam side down on a plate and top with more hot meat mixture. Top with cheese, Guacamole Supreme, and sour cream.

Guacamole Supreme: Mash avocados with a fork. Blend in seasoned salt, garlic, fresh cilantro if used, and 2 tablespoons fresh lime juice.

Buttermilk Sauerbraten

1 Boneless Chuck Roast; (1 1/2 - 2 lb.)
1 Bay Leaf
2 c Buttermilk
10 Black Peppercorns
2 ts Salt
8 Whole Cloves
2 ts Black Pepper
1/2 c Sour Cream
1/2 Onion; Sliced Thin
1/2 c Flour
1 Carrot; Sliced Thin
1/2 c Water
1 Rib Celery; Sliced Thin
2 ts Sugar

Marinate chuck roast in buttermilk, covered overnight in refrigerator. Next day, wipe meat dry with a paper towel, and season with salt and pepper; brown meat in a Dutch Oven. Add onions, carrots, celery, 1 cup of buttermilk from the marinade, and water to cover meatbsp. Place bay leaf, peppercorns, cloves and caraway seeds into a coffee filter, and bring up the sides; tie closed with a string, and place into liquid. Cover Dutch Oven, and bake 2 1/2 to 3 hours at 300 degrees, or until meat is tender; remove spice bag. Stir in sour cream and add together flour and water; bring to a boil, and add flour and water to thicken. Add sugar, and more salt and pepper to taste. Slice beef against the grain, and serve slices with gravy. Will serve 4 people. Serve with noodles, mashed or boiled potatoes.

 

Cajun Pot Roast

3 lb Beef bottom round roast
1 tb Salad oil
2 Large celery stalks 14 1/2 oz Can tomatoes
1 Clove garlic,minced
Seasoning Mix (below)
2 Medium onions
1 Medium green bell pepper
1 Bay leaf
2 10 oz. pkg. frozen baby okra

Trim fat from beef roast.Prepare Seasoning Mix.Rub 2 1/2 tsp. Seasoning Mix,evenly,over roast;reserve remaining Seasoning Mix.In a 5 quart Dutch oven,over medium high heat,in hot salad oil,cook roast until well browned on all sides;remove to plate. Cut onions into wedges;slice celery,diagonally,into 1/2" pieces.Cut green bell pepper into 1" pieces.In drippings in Dutch oven over medium heat,cook vegetables until tender,covered,stirring occasionally.Stir in tomatoes with their liquid,bay leaf,garlic and remaining Seasoning Mix.Return roast to Dutch oven;over high heat,heat to boiling.Reduce heat to low;cover and simmer 2 to 2 1/2 hours until roast is fork tender,stirring mixture occasionally.About 10 minutes before roast is done,add frozen okra to mixture in Dutch oven;heat through.To serve,arrange meat and vegetables in a warm deep platter;discard bay leaf. Skim fat from liquid in Dutch oven.Serve liquid with meat and vegetables.

Seasoning Mix: In a cup,mix 1 1/2 tsp. salt,1 tsp. paprika,1 tsp. dry mustard,1/2 tsp. dried thyme leaves,1/2 tsp. ground red pepper and 1/2 tsp. black pepper.

California Pot Roast

1 5 lb. chuck or rump roast
1/4 ts Pepper
1 cn Tomato sauce (8 oz.)
3 Onions, med., sliced thin
2 tb Brown sugar
1/4 c Lemon juice
3 tb Oil
2 ts Salt
1/2 c Water
1 tb Worcestershire sauce
2 Cloves garlic, minced
1/2 ts Dry mustard
1/4 c Vinegar
1/4 c Catsup

Brown roast well on both sides in oil in heavy pan or Dutch oven. Add salt, pepper, water, onions, tomato sauce and garlic. Cover tightly and simmer over low heat about 1 1/2 hrs. Combine brn. sugar, mustard, lemon juice, vinegar, catsup and Worcestershire sauce. Pour over meat. Cover and continue cooking about 1 1/2 hrs. or until meat is fork tender. Remove meat to warm platter. Make gravy. Skim off fat. Measure broth. Add water to make 3 cups. Pour into cooking pan. Mix 6 tbs. flour with 1/2 c. water to make smooth paste, stir into broth. Return to heat and cook over low heat, stirring constantly, until gravy bubbles all over. Cook and stir about 5 minutes longer. Serve roast cut in thin slices with gravy, or shred meat and mix with gravy to serve on buns.

Can't Miss Pot Roast

4 lb Roast
1/4 c Dry red wine (may use white or 2 Tbs brandy)
1 ea Large onion, peeled
1/4 ts Thyme
1/4 ts Rosemary
8 ea Potatoes, peeled & quartered
1 x Sage
1 x Basil
1 x Flour
1 x Garlic powder
1 x Bay leaves
1 x Salt
1 x Pepper
12 oz Water

Salt & pepper roast, sprinkle with garlic powder and a little flour. Brown in large skillet, then placce in dutch oven. Crush herbs and sprinkle over roast. Place bay leaves (1-2 broken in-half) in bottom. Cover roast with onions. Combine water & wine, then pour this over the roast, without washing off too many herbs. cover and bake at 350 for 1 1/2 hrs. Add potatoes and bake another 30-45 minutes, or until tender. Remove roast, discard bay leaves & make gravy.

Caramelized-onion and Wine-braised Brisket

Brisket
4 c Canned low-salt chicken broth
1 Bottle dry white wine; (750-ml)
1/2 c Brandy
1/3 c Vegetable oil
2 lb Meaty beef neck bones 3 1/2 lb Onions; thinly sliced
4 lg Celery stalks; sliced
1 1/2 ts Whole allspice
6 Garlic cloves; chopped
2 ts Dried thyme
1 Flat-cut brisket; (4 1/2- to 5-pound)
3/4 c Chopped canned tomatoes
1 tb Tomato paste

Vegetables
2 1/2 lb Mixed baby vegetables; (such as zucchini, crook neck and pattypan squashes, turnips, carrots and new potatoes)
8 Red boiling onions

Assembly
1/4 c Margarine; (1/2 stick)
1/4 c Honey
1 ts Dried thyme
10 oz Cherry tomatoes
4 oz Asparagus tips or sugar snap peas

Boil first 3 ingredients in pot until reduced to 4 cups, about 25 minutes.

Preheat oven to 325F. Heat oil in large Dutch oven over high heat. Add bones; saute until well browned, turning occasionally, about 12 minutes. Transfer bones to bowl. Add onions, celery and allspice to Dutch oven. Season with salt; cook until onions are golden, stirring often, about 25 minutes. Continue cooking until onions are deep dark brown, scraping bottom of Dutch oven and stirring often, about 15 minutes more. Add garlic and thyme; saute 5 minutes. Transfer onion mixture to large roasting pan. Add 1 cup broth mixture to Dutch oven. Bring to boil, scraping up browned bits; transfer to roasting pan.

Season brisket generously with salt and pepper. Add to Dutch oven and brown over high heat, about 5 minutes per side. Place brisket, fat side up, on onion mixture in roasting pan; surround with bones. Add remaining broth mixture and tomatoes to Dutch oven; bring to boil, scraping up browned bits. Pour mixture over brisket.

Cover roasting pan tightly with heavy-duty foil and place in oven. Bake until brisket is tender, about 3 hours 45 minutes. Remove foil. Cool brisket 2 hours. Refrigerate uncovered 3 hours. Cover brisket tightly and keep chilled 1 day or up to 3 days.

Scrape fat from top of pan juices; discard fat. Transfer brisket to cutting board, scraping gelled juices off brisket back into roasting pan. Bring contents of roasting pan to simmer. Discard bones. Pour contents of roasting pan into coarse strainer set over large bowl. Press on solids to release as much liquid as possible. Puree solids in processor, using on/off turns. Mix enough puree into juices in bowl to form thick sauce. Add tomato paste and whisk to blend. Pour sauce into medium saucepan and simmer until heated through. Season with salt and pepper.

Slice brisket thinly across grain at slight diagonal angle. Arrange slices in glass baking dish. Drizzle 1/2 cup sauce over; cover with foil.

Bring large pot of salted water to boil. Add all squashes, turnips and carrots and cook until crisp-tender, about 6 minutes. Using slotted spoon, transfer to large bowl. Add potatoes to boiling water and cook until just tender, about 12 minutes. Using slotted spoon, transfer potatoes to same bowl. Add onions to boiling water and cook until almost tender, about 4 minutes. Drain and cool slightly. Peel onions; add to same bowl.

Preheat oven to 350F. Bake brisket until heated through, about 30 minutes.

Meanwhile, boil margarine, honey and thyme in heavy large skillet over high heat until syrup is reduced to 1/3 cup, stirring often, about 5 minutes. Add cooked vegetables, tomatoes and asparagus; toss until heated, about 5 minutes. Season with salt and pepper.

Arrange brisket on platter. Bring remaining sauce to simmer. Arrange vegetables around brisket. Serve, passing remaining sauce separately.

Serves 8 to 10.

 

Caraway Beef Roast

3 lb Beef rump or chuck roast
3 tb Cooking oil
1 c Hot water
1 1/2 ts Instant beef bouillon
1/4 c Ketchup
1 tb Worcestershire sauce
1 tb Instant minced onion
1 ts Salt
1/2 ts Pepper
2 ts Caraway seeds
2 Bay Leaves
2 tb All-purpose flour
1/4 c Water
Cooked potatoes and carrots Optional

In a Dutch oven, heat oil over medium high. Brown roast on all sides. Drain. Combine water, bouillon, ketchup, Worcestershire sauce, onion, salt, pepper and caraway. Pour over roast. Add bay leaves. Cover and bake at 325 deg. for 3 hours or until tender. Remove roast to a warm serving platter. Combine flour and water. Stir into pan juices. Bring to a boil, stirring conslantly. Cook until thickened, adding additional water if necessary. Remove bay leaves. Serve with cooked potatoes and carrots if desired. Yield: about 12 servings

Carbonada

1 tb Chefway oil
1 tb Butter
2 tb Minced onion 2 1/2 -(up to) 3 lb Chuck roast; cubed
1 ts Minced garlic
1/2 c Dry vermouth
1 c Beef broth
1 ts Salt
1/4 ts Pepper
6 md Carrots; sliced
1 tb Canned chopped green chilies
3 md Yellow squash; cubed
1 pk (10-oz) frozen green beans; partially thawed
5 Canned tomatoes
4 sm Frozen ears of corn
1 c Beef broth

In a 5 quart Dutch oven, heat oil and butter. Add onion and saut‚. Add meat, browning on all sides, and garlic. Add vermouth, beef broth, salt and pepper. Bring to a boil over high heat. Cover, reduce heat and simmer for 20 minutes. Add carrots, cover and bake at 300ø for 30 minutes. Add remaining ingredients, cover and continue baking for 30 minutes longer, stirring once. Yield: 6 to 8 servings.

Carbonada Criolla (Argentinian Creole Stew)

1 ea 10 to 12 pound pumpkin
2 tb To 3 tbsp olive oil
4 lb Beef chuck or rump; cut into 1-inch cubes
2 md Onions; coarsely chopped
1 lg Green bell pepper; seeds and stem removed; c
2 cl Garlic; minced
4 c Fresh or canned beef stock
2 lg Tomatoes; peeled, seeded, and coars
1 ts Salt
1/2 ts Freshly ground pepper
2 ts Sugar
2 tb Chopped cilantro
1 ea Bay leaf
1/2 ts Oregano
1/2 ts Thyme
3 ea Aji chiles; stems removed, crushed, o
1 1/2 lb Sweet potatoes; peeled and cut into 1/2 i
3 ea Ears corn; cleaned, and cut into 1-1
3 ea Fresh peaches; peeled, pitted, and halve

Clean the outside of the pumpkin under running water. Cut off the top of the pumpkin to make a lid, making the opening 6 to 8 inches in diameter, and clean out the inside. Replace the lid and bake the pumpkin in a roasting pan at 350 degrees F for 20 minutes. Heat the olive oil in a large casserole dish and add the cubed meat, a little at a time, and brown the meat on all sides. As the meat browns, remove it to an 8-quart heavy Dutch oven. To the remaining oil in the casserole, add the onion, green pepper, and garlic and saute the mixture until the onion softens. Add the sauteed mixture to the browned meat. Add the beef broth and bring this mixture to a boil. Add the tomatoes, salt, pepper, sugar, cilantro, bay leaf, oregano, thyme, and the crushed chile. Reduce the heat, cover, and simmer for 1-1/2 hours, stirring occasionally. Add the cubed sweet potatoes and cook, covered, for 15 minutes. Finally, add the corn and the peaches, and cook, covered, for an additional 10 minutes. Carefully ladle the beef mixture into the pumpkin shell, replace the lid, and bake the filled pumpkin on a large, shallow roasting pan at 325 degrees F for 45 minutes, checking to make sure the shell is not getting too soft. If you are a brave soul, you can remove the filled pumkin to a large platter. Or, if you are normal, you can leave the filled pumpkin in the pan and decorate the pan with Indian corn and sprigs of dried, colored leaves. As you serve the stew, scrape off parts of the inside of the pumpkin, too.

Carne De Res Con Nopalitos

3 lb Beef; cut in 2inch, (5cm) cubes
4 tb Olive oil or lard
1 lg Onion; finely chopped
2 Cloves garlic; finely chopped, up to 4
1 cn Or bottle nopalitos
1 cn (10 oz) tomatillos
3 Fresh serrano chiles; chopped, or 6 canned
4 tb Tomato puree; (paste)
1 c Beef stock; (boullion)
1 Handful fresh coriander; (cilantro), chopped
Salt & pepper

Fry the beef in the lard or oil, a few cubes at a time, until well browned. Transfer to a flame proof casserole (or Dutch oven). In the same fat, fry the onion & garlic until golden. Add to the beef.

Drain the Nopalitos, & rinse thoroughly. Add to the beef, onions & garlic with the other ingredients (don't drain the tomatillos). Bring to the boil & simmer gently until the beef is very tender - 2 & 1/2 to 3 hours.

Carne Guisada Con Papas (Meat and Potatoes)

3 lb Round Steak, 1/2" Thick
2 lb Potatoes
8 oz Tomato Sauce
1 1/2 ts Salt
1/2 ts Ground Pepper
1/2 ts Ground Cumin
1 Large Clove Garlic, Smashed
Water

Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approximately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce.

Chicago Italian Beef Sandwiches

2 lb Beef roast, leftover, pre-roasted
Roasting pan drippings
2 tb Fresh oregano, finely chopped OR 2 teaspoon dried oregano, crushed
1 tb Fresh sweet basil, finely chopped OR 1 teaspoon dried basil, crushed
1 ts Whole black peppercorns
1/2 ts Red pepper, ground (1/2 To 1)
1 tb Fresh parsley, minced
Salt, to taste
3 cl Garlic, minced
1 Fresh green pepper seeded and sliced into 1/4 inch strips

Thinly slice cooked, roast beef and place in a Dutch oven (or put it back into the same pan in which the beef was roasted). Add enough water to cover. Add remaining ingredients and bring to simmer. After the beef has cooked for awhile, taste and adjust seasonings. Cook about 1 hour. Serve beef only on Italian bread with grilled green peppers and / or giardinera relish. As you serve dip the sandwich in your gravy.

Chili Beef Tacos

1/4 c Chili powder
6 Garlic cloves, crushed
5 tb Strained fresh lime juice
3 tb Olive oil
1 tb Cumin 2 1/2 lb Stewing beef cut into 1/2 in
28 oz Italian plum tomatoes; drained and crushed
2 c Beef broth
12 oz Bottle dark beer
1 Large onion chopped
2 Jalapeno chilies, minced
10 oz Pkg. frozen corn, thawed and
25 Pimento stuffed green olives
1/2 c Pimentos, drained chopped
Salt and pepper
20 Taco shells
12 oz Sharp cheddar cheese, shredded
1/2 Bunch romaine lettuce; chopped
4 Chopped seeded tomatoes
Hot or mild salsa
1 c Sour cream

Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large bowl to form a paste. Add the beef and mix till coated. Refrigerate 24 hours, stirring occasionally. Position rack in lower third of oven and preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven. Bring to boil over high heat. Cover, transfer to oven and bake for 45 mins. Uncover and continue baking until beef is tender, about 45 minutes more. Cool, shred beef and return to cooking liquid. Cover and refrigerate overnight.

Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and jalapenos then cover and cook until onion is tender and lightly browned, stirring occasionally, about 15 mins. Strain beef cooking liquid into skillet, Bring to a boil. Reduce heat and simmer uncovered until sauce is thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins. Mix in beef. (Can be preparted 1 day in advance and refrigerated). Add corn, olives, and pimentos and stir over medium heat until just heated through, about 5 minutes. Season with salt and pepper to taste. To assemble: Half fill taco shells with beef mixture.

Top with cheese, lettuce and chopped tomatoes. Serve immediately, passing salsa and sour cream separately. Note: The same filling also works in chimichangas and enchiladas, and is delicious spooned over toasted hamburger rolls. It can also be frozen.

Chili Salsa Beef

1 1/2 lb Boneless beef chuck
1 tb Olive oil
1 c Salsa; prepared med or hot chunky
2 tb Brown sugar; packed
1 tb Soy sauce; reduced sodium
1 cl Garlic; crushed
1/3 c Cilantro; coarsely chopped
2 tb Fresh lime juice
2 c Hot cooked rice
Cilantro sprigs (opt)
Lime; quartered (opt)

Trim fat from beef. Cut beef into 1 1/4" pieces. in Dutch oven, heat oil over medium heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Stir salsa, sugar, soy sauce, and garlic into beef. Bring to a boil; reduce heat to low. Cover tight and simmer 1 hour.

Remove cover; continue cooking, uncovered 30 minutes longer or until beef is tender. Remove from heat; stir in chopped cilantro and lime juice. Spoon beef mixture over rice. Garnish with cilantro sprigs and lime quarters if desired.

Chili-Style Roast

4 lb Lean boneless round roast
Vegetable cooking spray
1/2 ts Salt -- optional
1/8 ts Red pepper
8 oz Can no-salt tomato sauce
1/2 c -- water
3/4 c Onion -- chopped
1/2 c Green onions -- chopped
20 ml Garlic -- minced
2 tb Chili powder
1 ts Dried whole oregano

Trim excess fat from roast. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add roast, and cook until browned on all sides. Sprinkle roast with salt and red pepper.

Combine tomato sauce and remaining ingredients in a small bowl, pour over roast. Cover, reduce heat, and simmer 2 to 2-1/2 hours or until roast is tender.

Chinatown Veal Riblets

3 lb Veal riblets, well trimmed
2 c Orange juice, divided
1/2 c Dry white wine
2 tb Soy sauce
1 tb Honey
1 Garlic clove, minced
2 ts Fresh ginger root, grated
1/2 ts Orange peel, shredded 1 1/4 ts Cornstarch
Green onion tops, sliced thin, for garnish

Combine veal riblets, 1 1/2 cups of the orange juice and the wine in Dutch oven. Bring to a boil. Reduce heat to low. Cover tightly and simmer 45 minutes, turining riblets occasionally. Meanwhile, combine remaining orange juice, soy sauce, honey, garlic, ginger, and orange peel in small saucepan. Dissolve cornstarch in 1 tablespoon cold water. Add to saucepan; mix well, and stir 1 minute. Remove from heat; set aside. Remove riblets from liquid; let cool 15 minutes. Place riblets on grid over medium coals. Brush with glaze. Grill 12 to 14 minutes or until evenly browned, turning frequently and brushing with glaze, about 12 minutes. Transfer to platter and sprinkle with green onion. Cut into serving-size portions.

 

Chinese Pepper Steak

1 1/2 lb Top Round Steak
2 tb Vegetable Oil
1 Clove Garlic, Minced
1 ts Salt
1 c Beef Broth
1 c Julienned Bell Pepper
1 c Thinly Sliced Celery
1/4 c Thinly Sliced Onion
1/2 c Coca-Cola
2 md Ripe Tomatoes
2 1/2 tb Cornstarch
1/4 c Coca-Cola
1 tb Soy Sauce
Hot Cooked Rice

Trim all fat from the meat and cut into pencil thin strips. In a deep skillet or Dutch oven, heat oil, garlic and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender. Stir in the green pepper strips, celery, onions and 1/2 cup Coca-Cola. Cover and simmer for 5 minutes. Do not overcook; the vegetables should be crisp-tender. Peel the tomatoes; cut into wedges and gently stir into meat mixture. Blend cornstarch with 1/4 cup of Coca-Cola and the soy sauce. Stir into the meat mixture until the sauce thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice.

Classic Beef and Barley

2/3 c Pearl barley
1 1/2 lb Ground beef/or diced stew meat
1 md 8 oz onion chopped
1 Clove garlic; minced
4 Carrots
3 Ribs celery; diced
1 cn (28 oz) tomatoes
3 cn (10 1/2 oz) beef consume
2 c Water
1 Bay leaf
1/4 c Parsley; minced
Salt and pepper; to taste
1 cn Tomato soup; optional
Parmesan croutons for garnish

Brown beef onion and garlic in Dutch oven or heavy kettle until meat is no longer pink. Add barley and remaining ingredients, except croutons. Cover and cook simmering 1 1/2 to 2 hours. Serve with garnish of Toasted Parmesan Croutons. and additional minced parsley. Makes 6-8 servings.

To Toast. Croutons: Drizzle croutons with melted butter or margarine and toss with grated Parmesan cheese. Spread on baking sheet and toast in 400 degree F. oven until golden.

 

Classic Prime Rib

1 Standing roast of beef (4-rib, about 10-11 lbs)
2 tb Flavorless cooking oil
Salt and pepper; to taste

PREHEAT OVEN TO 450F. TRIM the excess fat from the roast, leaving only 1/4-inch of fat. Heat the oil in a large roasting pan over medium-to-high heat on top of the stove. When the oil is hot, place the roast, fat-side down, in the pan and brown for 5 minutes. Turn the roast on one end and cook another 5 minutes. Turn on the other end and cook 5 minutes. Remove from heat and discard fat. Sprinkle with desired salt and pepper. Place roast in oven and immediately reduce heat to 350F. Roast approximately 12 minutes per pound for medium-rare, or about 2 hours for a 10-lb roast. Remove the pan from the oven, remove the roast from the pan and let stand for 25 minutes before carving. To serve, strain the gravy into a sauceboat and carve the roast at the table, counting on about 2 people per rib.

FREEZING THE ROAST: Do not carve the entire roast if you don't have to. A whole solid piece of meat is more successfully cooked when defrosted than a few smaller pieces. Before freezing, heat a dry fry pan over high heat on top of the stove. Place the remainder of the roast, cut side down, in the pan and sear well. Allow the roast to cool to room temperature. Wrap with freezer paper and then over wrap in plastic wrap. Label and place in the freezer for up to 1 month. Defrost, without unwrapping, in the refrigerator for 24 to 28 hours. To reheat defrosted rib roast, wrap prime rib in 1 layer of microwave plastic wrap and place in a covered roasting pan or Dutch oven. Cover, place in the oven, turn temperature to 250F and cook about 8 minutes per pound or until a meat thermometer placed in the thickest part of the roast reads 110F. Remove pan from the oven and turn temperature to 450F. Unwrap the roast, replace, uncovered in the pan and replace in the oven for about 15 minutes to crust the outside.

 

 

Cola Ribs

1 ts Salt
1 ts Garlic powder
4 lb To 5 cross-cut short ribs
3 tb Vegetable oil
12 oz Regular (NOT DIET) cola beverage
12 oz Chili sauce
2 tb Worcestershire sauce
2 tb Hot pepper sauce
1 ts Sugar

In a small bowl, combine the salt, black pepper, and garlic powder. Rub the mixture over the surface of the ribs. In a large pot or Dutch oven, heat the oil over medium-high heat and brown the ribs on all sides. Meanwhile, in a large bowl, combine the rem Note: Serve with the pan drippings as a dipping sauce.

Cola Roast

1 ts Salt
1/2 ts Garlic Powder
3 tb Vegetable Oil
12 oz Cola Flavored carbonated Beverage
1/2 ts Pepper
4 lb Bottom Round Roast
12 oz Chili Sauce
2 tb Hot Pepper Sauce
2 tb Worcestershire Sauce

Preheat oven to 325 degrees. In a small bowl, combine the salt, pepper, and garlic powder; rub over the surface of the roast. In a Dutch oven, heat the oil to hot and brown roast on both sides. Transfer roast to roasting pan. Combine all the remaining ingredients; pour over roast. Cover and roast for 2 1/2 to 3 hours until tender.

Corned Beef and Cabbage

1 Corned beef brisket; 3 to 4 pound
1 Cabbage; cut into wedges
4 Carrots; quartered
2 Onions; halved and then quartered
4 Boiling potatoes; peeled, halved and then quartered
Water as needed

Rinse brisket under water to remove pickling spices and brine. Place brisket in a large Dutch Oven and add water to cover. Bring to boiling, reduce heat and simmer until tender (about 2 1/2 to 3 hours). Remove corned beef and set aside. Add all vegetables except cabbage to cooking liquid, cover and cook for 25 minutes. Add cabbage, cover and continue cooking until cabbage is tender, 15 to 20 minutes. Add cooked corn beef and heat through.

Corned Beef Hash

1 cn Corned beef
4 c Potato, cubed
1/2 md Onion, chopped
1/4 c Milk
1 tb Fat

Dice potatoes and cook til slightly underdone. Brown onion in fat in a large, deep fry pan or dutch oven. Add drained potatoes and corned beef, chopped in small cubes (chilling helps). Add milk and stir gently. Simmer 30 minutes and serve with veggies of choice.

Corned Beef Stew

1 cn (12-oz) corned beef
1 cn (15-oz) sliced white potatoes; drained
1 cn (16-oz) tomatoes; cut up
1 cn (16-oz) whole onions
1 pk (10-oz) frozen peas & carrots
1 ts Salt
1/2 ts Marjoram
1/2 ts Thyme
2 c Shredded Cheddar cheese

Break apart corned beef in Dutch oven. Stir in potatoes, tomatoes (with liquid), onions (with liquid), frozen peas & carrots, salt, marjoram, & thyme. Heat to boiling, stirring occasionally. Reduce heat & cover tightly. Simmer 30 minutes. Serve topped with cheese.

Country Steak

3 lb Boneless round steak, 1-1/2 to 1-3/4 inches thick
1/2 c All-purpose flour
2 tb Shortening
1 ts Salt
1/4 ts Pepper
1 tb Worcestershire sauce
1 c Celery; chopped
1/2 c Onions; chopped
2 c Beef broth
1/2 c Catsup
6 Whole cloves

Trim excess fat from steak; sprinkle flour evenly on both sides of steak, and pound with a meat mallet.

Melt shortening in a large Dutch oven; brown steak on both sides. Combine remaining ingredients, stirring well; pour over steak. Cover and bake at 350 degrees for 2 to 2-1/2 hours or until tender, adding more water if needed.

Cowboy Steak and Veggie Soup

1 lb Sirloin steak; 1 inch thick
1 ts Dried basil
1/2 ts Salt
1/4 ts Pepper
2 Cloves garlic; crushed
1 tb Oil
2 cn (14.5-oz) ready to serve beef broth
1 Jar (16-oz) thick & chunky salsa; or picante
1 pk (1-lb) Green Giant American Mixtures (frozen)
1 cn Great Northern beans; drained, rinsed
1 c Fresh spinach; torn
Fresh basil; cilantro, or parsley; for garnish

Cut beef into 1/4 inch thick strips; cut each strip into 1 inch pieces. In medium bowl, combine beef, basil, salt, pepper, garlic and oil; toss to coat.

Heat Dutch oven or large saucepan over meduim-high heat until hot. Add beef mixture; cook and stir 4-5 minutes or until browned. Stir in broth, salsa and vegetables. Bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes.

Stir in beans. Cook 4-5 minutes, or until thoroughly heated. Stir in spinach. Garnish each serving of soup with fresh basil, parsley or cilantro.

Daube

4-5 lb beef chuck roast
1/2 c Chopped onion
1-2 cloves garlic
8 oz Can tomato sauce
4 ea Or 5 carrots
1 T Olive oil
1/2 c Chopped green pepper
8 oz Can tomato paste
Salt and pepper to taste

Put olive oil in dutch oven and heat. Add onion and garlic. Fry until soft but not brown. Add tomato paste and sauce. Stir and cook about 5 minutes. Add meat, salt, and pepper. Add water to cover roast. Simmer about 5 hours. Thirty minutes before serving, add carrots. Serve with spaghetti.

Death By Cholent

2 lb Chuck roast; cubed
1 lb Onions; chopped
10 Cloves garlic (more if you love garlic)
1 cn Your favorite beer
1 lb Mixed dried beans
1/2 lb Pastrami (optional but don't leave it out)
6 Potatoes; peeled and quartered
3 tb Oil
1 ts Paprika
Salt and pepper; to taste
Water; to cover

Saute onions and garlic in oil until translicent and remove. Brown meat. Add sauteed onions and garlic and remaining ingredients and put in a large dutch oven.

Bring to a boil, cover and let simmer for one hour. Place covered pot in a 200 degree F oven and let cook slowly over 18 hours.

Dixie Hot Tamales

1 3-lb chuck roast
1 lb Pork tenderloin
6 Cloves garlic
2 ts Salt
2 ts Cilantro, dried
3 Dozen corn husk
6 lg Dried chilies
2 ts Shortening or lard
1 1/2 ts All-purpose flour
1 ts Ground cumin
1 ts Salt
1/4 c Masa harina (corn flour)
1/4 ts Baking soda
1 ts Salt
1/2 c Plus
1 tb Shorting or lard

In two separate Dutch ovens, place beef and pork. cover with water. Add 4 cloves of garlic to beef and 2 cloves to pork. to each, add 1 teaspoon salt and 1 teaspoon dried cilantro. Bring to a boil. Cover and simmer 3 hours or until meat is tender. Drain meat, reserving beef stock for later. Shread meat in food processor or with fork. Cover dried corn husks with boiled water. Drain well. Cover again with boiling water. Let stand several hours. Remove and discard seeds from chile peppers. Cover peppers with water in saucepan and bring to a boil. Reduce heat and simmer 30 minutes. Drain well, reserving liquid. Let peppers cool in paper bag. Remove skin from peppers and discard. Place pepper pulp in blendeer or food processor with 1 cup of reserved cooking liquid. Process until smooth. Melt 2 teaspoons shortening or lard in small saucepan; add flour and cumin, stirring until smooth. remove from heat and stir in 1/2 cup of chile mixture. Add 1 teaspoon salt. Add to shredded beef-pork mixture. Bring reserved beef mixture to a boil. Mix masa harina, salt and baking soda with shortening or lard. Stir in 1 1/4 cups hot broth to make a stiff dough. Add remaining chile mixture to dough, mixing well. Place approximately 3 tablespoons masa dough - depending upon size of corn husk - in the center of each husk. Spread into rectangular shape to within 1/2 inch of edge. Place 2 or 3 tablespoons meat mixture in center. Bring long side of husk toward center, enclosing masa gently around meat mixture. s Seal center seam gently by hand. Then completely wrap with corn husk, folding ecess at each end underneath. Use extra cornhusk to wrap second time and tie at each end with 1/4 inc strips of corn husk. In deep stock pot or canning pot, bring water to boil. Place tamales in colander or rack above water level and steam 1 hour or until mas a firm and pulls away from corn husk. Makes about 30.

Dutch Beef Brisket

2 lb Beef brisket
1 1/2 c Water
1 ts Salt
4 md Potatoes; pared and quartered
4 md Carrots; sliced
3 md Onions; chopped
1 ts Salt
1/4 ts Pepper
Snipped parsley
Prepared mustard or horseradish

Heat beef, water and 1 teaspoon salt to boiling in Dutch oven. reduce heat.

Cover and simmer for 1,5 hours. Add potatoes, carrots and onions, sprinkle with salt and pepper.

Cover and simmer until beef and vegetables are tender, about 45 minutes.

Drain meat and vegetables, reserving broth. Mash vegetables or puree in food mill, mound on heated platter.

Cut beef across grain into thin slices, arange around vegetables. Garnish with parsley, serve with reserved broth and the mustard.

Easy Barbecue Beef

2 lb Beef round or chuck roast (up to 3)
1 Envelope dry onion soup mix
16 oz Beer
1 c Ketchup
clove of chopped garlic

Brown the roast in a little cooking oil in a dutch oven or large oven proof casserole dish. Add the onion soup mix, beer, ketchup and garlic and mix well. Cover and cook in a 350 degree oven for 2 to 3 hours or until the meat shreds easily.

Easy Oven Stew

3/4 lb Boneless beef round steak, trimmed and cubed
1 tb Cooking oil
4 md Potatoes, cut into 1 inch cubes
5 md Carrots, cut into 1 1/2 inch chunks
1 Rib celery, cut into 1 inch chunks
1 lg Onion, cut into 1 inch chunks
14 1/4 oz Can of chunky stewed tomatoes
3 tb Quick cooking tapioca
1 ts Browning sauce
1/4 ts Pepper
1 c Frozen peas

In dutch oven, brown the steak in oil. Add the next eight ingredients; cover and bake at 300 for 4 to 5 hours. Add the peas during the last 30 minutes of baking. Yield: 6 servings

End of Summer Stew

1 1/2 lb Beef stew meat, trimmed and cubed
1 tb Cooking oil
12 md Fresh tomatoes, peeled and cut up
2 c Tomato juice or water
2 md Onions, chopped
1 Garlic clove, minced
1/2 ts Pepper
2 ts Salt
6 md Potatoes, peeled, quartered
5 Carrots, sliced
2 c Cut corn
2 c Fresh cut green beans
2 c Peas
3 Celery stalks, sliced
1 c Summer squash
1/4 c Snipped fresh parsley
1 ts Sugar

In a Dutch oven, brown meat in oil over medium heat. Add tomatoes, tomato juice or water, onions, garlic, pepper, and salt. Bring to a boil; reduce heat and simmer for 1 hour. Add potatoes, carrots, corn, green beans, peas and celery. Cover and simmer for 30 minutes. Add squash; simmer 10-15 minutes longer or until meat and vegetables are tender. Stir in parsley and sugar. You can substitute or leave out any of the vegetables, or use canned or frozen, instead of fresh.

Eye of Round Roast

1/2 c Flour
1 ts Salt
1/2 ts Pepper
1 Eye of round roast; (2 to 3 lb)
2 tb Vegetable oil
1 ts Minced garlic
1 cn Beef broth
12 oz Dark beer

Combine flour, salt and pepper. Dredge roast in flour mixture. Heat oil in Dutch oven. Brown roast in hot oil, searing all sides. Add remaining ingredients and bring to a boil. Cover, reduce heat and simmer until tender, about 1 1/2 hours.

Favorite Pot Roast

4 lb Beef chuck shoulder pot roast, boneless
2 tb Cooking fat
Salt
Pepper 10 3/4 oz Condensed tomato soup
1/2 c Chili sauce
1/4 c Dry sherry wine
1 pk Onion soup mix
2 md Potatoes; pared, quartered
4 lg Carrots; cut in half length

In a Dutch oven, or large pan with a tihgt-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.

Add tomato soup, chili sauce, sherry, and onion soup mix. Return meat to pan. Return meat to pan.

Cover and simmer 2 1/2 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout.

Add potatoes and carrots during the last 35 minutes of cooking.

If sauce is too thin, remove meat and vegetables to a platter and keep warm. Skim off any exces fat.

Mix 2 tablespoons flour in 1/3 cup cold water. Add mixture slowly to sauce. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and correct seasoning, if necessary, with salt and pepper.

Slice meat and serve with vegetables and sauce.

French Canadian Saguenay Tourtiere

1 1/2 lb Stewing beef, cut in 1-1/2 inch cubes
1 1/2 lb Shoulder or pork, cut in 1-1/2 inch cubes 3 1/2 lb Chicken, boned and cut in bite sized pieces
2 lg Onions, chopped (about 2 cups)
4 lb Potaotes, peeled and cut in 1 inch cubes (about 8 cups)
5 ts Salt
Suet pastry
Boiling water

Trim excess fat from beef and pork. Combine all meat, onions and potatoes in a large bowl. Mix well. Cover tightly and refrigerate overnight. Sprinkle salt and pepper over meat mixture when you are ready to complete the pie. Mix well. Heat oven to 325F. Line bottom and sides of a 10 inch black iron dutch oven or heavy casserole, with a tight lid, with suet pastry rolled a little less than 1/4 inch thick. Whatever you use must be about a 5 quart capacity and have a tight fitting lid. (I find the easiest way to line the pot is to roll a round to fit the bottom with a little to turn up the sides, then to roll 3 strips 5 inches wide and fit them around the sides, one at a time, sealing them to the bottom crust and to each other firmly.) Pile in the meat mixture (it should just fill the pot - if there is a little too much for your pot, discard a few of the potato pieces.) Roll a round of pastry a little larger than the top of the pot. Cut a large vent in the pastry. Add boiling water to the meat mixture just until you can see it (keep the water below the top of the mixture or it is sure to boil over.) Lay round of pastry on top of pie and seal it well by turning it under the crust that comes up the sides and pressing to the sides of the pot. Put lid in place (It should press into the thick edge of pastry so it is sealed tightly to the bottom of the pot.) Bake 4 hours. Remove lid of pot and if top crust isn't well browned let it bake a few minutes uncovered. (Removing lid is not easy as it sounds. It is so well sealed that it takes a little patient prodding to get it loose. First cut all around where the lid and bottom of pot join, then start lifting carefully, slipping a knife up the edge of the lid to be sure that pastry is loose all the way around. The pie stays hot for a long time so you don't have to leave this job until the last minute) Serve by large spoonfuls make sure that everyone gets some of the bottom crust. Serves 10-12.

Friday Night Pot Roast

4 lb Top or bottom rnd. 2" thick
1 lg Onion, coarse chop
2 lg Carrots, coarse chop
1 Bell pepper, seeded,chopped
6 cl Garlic, coarse chop
6 Sprigs parsley & dill, 1 bay leaf and 1/2 ts. thyme put into spice bag.
6 Whole cloves
1/2 ts Ea. allspice & curry powder
3/4 c Apple juice
1 c Water
1 c Kosher dry red wine
1 1/2 tb Plain or seasoned olive oil
1 c Tomato puree (unsalted)
1/4 ts Salt
Watercress for garnish

Put meat into lge. narrow pot or bowl that will just hold it, leaving room for liquid (cut meat in 1/2 to fit if necessary). In med. saucepan combine onion, carrots, pepper, garlic, shallots, spice bag, cloves, spices, apple juice and water. Bring to boil. Reduce heat to simmering & cook for 3 min. Stir in wine. Pour over meat. Cover and refrigerate overnight.

Preheat oven to 300 degrees F. Drain meat, pushing off vegs. Remove and reserve spice bag. Strain marinade into bowl, reserving solids. Heat oil in hvy. Dutch oven over med-hi heat. Brn. meat all over; add drained vegs. Stir & cook with meat until they begin to soften.

Add reserved marinade, spice bag and tomato puree, turning meat and spooning several times with sauce. Cover and cook over moderate heat for 5 min.

Position oven rack to lower third of oven. Bake 1 hr. Turn meat and baste. Repeat turning and basting 3 more times until meat is tender (3 1/2 to 4 hrs.). Remove pot from oven and let stand 30 min. Discard spice bag.

Transfer meat to bowl with cover. Place pot over med. high heat and bring sauce to boil. Cook, uncovered, until reduced by 1/4. Let cool; then pour into another container with tight lid. Refrigerate meat and sauce until well chilled.

Cut away any congealed fat from sauce. Pour sauce into wide heavy-bottom saucepan. Heat until bubbling. Sprinkle with salt. Cut meat against grain into 1/4" slices. Immerse in sauce and heat through. Arrange meat on warmed serving platter in a neat pattern. Spoon with some of gravy; serve remainder in gravy boat. Garnish platter with watercress.

Goulash

2 1/2 lb Top round beef roast
1 lg Onion; sliced
3 tb Oil
2 c Water ( Up To 4 Cups); to cover meat ,
8 oz Tomato sauce
2 Beef bouillon cubes
3 tb Paprika
1/2 ts Ground pepper
2 tb Flour

Cut roast in 1 inch cubes. In Dutch oven, brown meat, and onions in oil. Add to slow cooker with water, bouillon cubes, flour, tomato sauce, paprika, and pepper. Cover and cook on low for 8 to 10 hours, until meat is tender. Serve over noodles.

Hawaiian Pot Roast

4 lb Beef chuck cross rib pot roast, boneless
2 tb Cooking fat
Salt
Pepper
1/4 c Soy sauce
1/2 c Pineapple juice drained from tidbits
1/4 ts Ginger
1 md Onion; thinly sliced
3 Celery stalks; cut 1-inch diagonal pieces
13 1/4 oz Pineapple tidbits
4 oz Mushroom slices
1/4 c Water
1 tb Cornstarch

In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. Add soy sauce, pineapple, juice, ginger, and onion; mix well. Return meat to pan. Cover and simmer for 2 1/2 to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. during the last 20 minutes of cooking, add celery, pineapple tidbits, mushrooms, and juice. When meat is done, remove and keep warm. Skim fat from liquid. Mix cornstarch in water. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste sauce and correct seasoning, if necessary, with salt and pepper. Slice meat, and serve sauce separately.

Hungarian Brandy Beef Goulash

3 lb Beef, first cut of the round or stew meat, cut in 1" cubes
2 1/2 ts Salt
1/2 ts Pepper
2 tb Paprika
2 tb Shortening,half butter
2 1/2 c Onion, cut into 1 1/2" chunks
3/4 c Brandy
1 cn (10 1/2 oz) beef consomme
3/4 ts Marjoram,crumbled
3/4 ts Caraway seeds
1 1/2 tb Cornstarch

Toss beef with salt,pepper and paprika until coated.Heat shortening in large skillet or Dutch oven.Add meat;brown well over moderately hot heat.Stir in onions;cook 5 minutes.Remove from heat.Add 1/4 cup brandy; ignite.When flames die out,return to heat.Stir in consomme.Cover tightly;simmer until meat is tender, 1 to 1 1/2 hours.Add marjoram and caraway;cook 10 minutes.Blend cornstarch with remaining 1/2 cup brandy. Stir into stew.Simmer,stirring until liquid clears and thickens.Makes 5 to 6 servings.

Hungarian Goulash

3 tb Vegetable oil
2 lb Boneless beef chuck cut in 1-inch cubes
1 cn Beef broth (14-ounces)
1 c Chopped onion
1 sm Green pepper; slivered
2 tb Tomato paste OR ketchup
2 tb Paprika
2 ts Caraway seeds
1/2 ts Salt
1/4 ts Black pepper
1/3 c Cold water
3 tb Flour

In Dutch oven, heat oil. Brown beef cubes in oil; add beef broth, onion, green pepper, tomato paste, paprika, caraway seeds, salt and pepper. Blend cold water into flour and stir into beef mixture. Simmer, covered, approximately 1-1/2 hours or until meat is tender; stir occasionally. Serve over noodles. Makes 5 to 6 servings.

Italian Beef

2 lb Beef roast, leftover, pre-roasted
Roasting pan drippings
2 tb Fresh oregano, finely chopped OR 2 ts Dried oregano, finely chopped
1 tb Fresh sweet basil, finely chopped OR 1 ts Dried sweet basil, finely chopped
1/2 ts Red pepper, ground (1/2 To 1)
1 tb Fresh parsley, minced
Salt and pepper, to taste
3 cl Garlic, minced

Thinly slice cooked, roast beef and place in a Dutch oven (or put it back into the same pan in which the beef was roasted). Add enough water to cover. Add remaining ingredients and bring to simmer. After the beef has cooked for awhile, taste and adjust seasonings. Cook about 1 hour. Serve on sliced Italian bread with grilled green peppers. Don't forget to put a little gravy on bread! Onolicious!

Italian Beef Pot

1 3 lb. boneless center-cut chuck roast
1 Green bell pepper; sliced into 1/4 inch slices
1 md Yellow onion; sliced into 1/4 inch rings and separated
2 pk Italian dressing seasoning mix
2 cn Lemon-lime soda or light beer

Cut the roast into 4 equal portions and set them in the bottom of a large dutch oven. 2. Sprinkle the Italian seasoning over the top of the meat, followed by the seasoning mix and then pour the soda or beer over top of it all. 3. Cover and bake in a 325 degree oven for 2 1/2 to 3 hours or until tender to touch with a fork. 4. Remove from the oven and let the roast settle for 15 minutes before serving.

Italian Beef Roll

2 lb Round steak (cut 1/2" thick)
1 ts Salt
1/2 ts Pepper
Garlic juice (optional)
3 tb Flour
3 tb Olive oil
1/2 c Dry red wine (optional)
2 Minced onions
1/2 lb Diced salami
3 Cut up hard boiled eggs
1 c Grated Cheddar cheese
1/2 c Water or beef stock
1 cn Tomato sauce

Pound meat thoroughly with tenderizer; rub with salt & pepper (garlic juice); dust with flour. Using deep skillet, Dutch oven or heavy pan, as for a pot roast, heat olive oil over med flame. While oil heats, stuff round steak with onions, salami, eggs & grated cheese; roll & tie with kitchen cord. Increase flame & braise roll until brown on all sides; pour 1/2 cup water over meat. Add tomato sauce; cook in tightly covered pan over low heat for 1 1/2 hours, turning occasionally. (Add additional liquid as necessary to prevent sticking.) When meat has cooked 1 1/2 hours, remove cover & add 1/2 cup wine, if desired. Thicken with 1 Tbls. flour; cover & cook 20 minutes, lacing with additional wine as mixture thickens. Taste to correct seasonings.

Italian Braised Beef

4 lb Beef;rump roast of
1/4 lb Ham;deli
5 Bacon;strips
3 Garlic;chopped;clove
2 Celery;chopped;stalks
2 Carrot;thinly sliced;
1 c White Wine
1 c Red Wine
1 tb Rosemary;fresh
1/4 ts Oregano;dried
1/4 ts Basil;dried
Salt;
Pepper;

Line a large Dutch oven with the strips of bacon. Add the roast and brown on all sides over high heat. Add the remaining ingredients, cover tightly, and cook over low heat for 1/2 hours, or until tender, turning occasionally. Serve roast with the pot liquor and buttered pasta.

 

Italian Pot Roast

1 Rump roast (4-5 lbs.)
1 ts Salt
2 tb Cooking oil
2 cl Garlic, minced
1/2 ts Dried basil
1 tb Dried parsley flakes
1/2 ts Pepper
2 Carrots, sliced
1 Whole Onion, studded with
2 whole cloves
1 cn Tomato puree (15 oz.)
1/2 c Water or red wine
1/2 ts Beef bouillon granules
Cooked egg noodles

Rub roast with salt. In a dutch oven, brown roast in oil. Add all remaining ingredients except noodles. Bring to a boil; reduce heat and simmer, covered, about 2-3 hours or until meat is tender. Discard onion. Remove roast; cut into slices. Serve over noodles with gravy.

Jamaican Jerk Pot Roast

3/4 c Water
1/4 c Jerk sauce
1 ts Salt
2 lb Bone-in chuck arm pot roast
2 lb Sweet potatoes; peeled, quartered lengthwise and halved

Heat oven to 325°F. Combine water and jerk sauce in heavy Dutch oven.

Sprinkle salt over pot roast; place in Dutch oven. Cover and roast 1 hour and 15 minutes.

Add sweet potatoes to Dutch oven; cover and roast 30 minutes more.

Remove pot roast and potatoes to platter with slotted spoon. Skim fat from drippings; puree drippings in blender. Serve sauce with pot roast and potatoes.

Lone Star Pot Roast

3-3 1/2 lbs.
2 tb Cooking oil
Boneless beef chuck roast
14 1/2 oz Can tomatoes with liquid cut up
4 oz Can chopped green chilies
2 tb Taco seasoning mix
2 tb Beef bouillon granules
1 ts Sugar
1/4 c Cold water
3 tb Flour

In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, taco seasoning, bouillon and sugar; pour over the roast. Cover and simmer 2 to 2 1/2 hours or until meat is tender. Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan. Combine the cold water and flour; stir until smooth. Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minutes. Slice roast. Serve with gravy.

Mexican Vegetable Stew

1 lb Beef stew meat; cut in 1" cubes
2 tb Oil
1 lg Onion; chopped coarse
3 tb Chopped canned green chilies
3/4 c Beef broth; about
1 c Diced peeled tomatoes fresh or canned (drained)
2 Cloves garlic crushed
1 ts Salt
1/2 ts Cumin ground
1/4 ts Pepper
2 md Sweet potatoes; peeled & cut in 1" pieces
2 lg Ears corn; thawed if frozen; cut in 1" pieces
3 md Zucchini; cut in 1" pieces

In large heavy saucepan or Dutch oven brown meat evenly in hot oil. Remove; set aside. In same pan saute onion and chilies until tender, about 5 minutes. Stir in 3/4 cup broth, tomatoes, garlic, salt, cumin and pepper. Add meat, cover and simmer 1-1 1/2 hours or until meat is almost tender, stirring occasionally. Add sweet potatoes; cover and cook 15 minutes. Add corn, zucchini and, if nescessary, more broth (stew should not be too soupy); cover and cook 25 minutes or until meat and vegeatables are tender.

Mile High Shredded Beef

3 lb Beef chuck roast or round steak
Vegetable oil
1 c Chopped onion
1/2 c Chopped celery
2 c Beef broth or bouillon
1 cl Garlic; minced
1 ts Salt
3/4 c Ketchup
4 tb Brown sugar
2 tb Vinegar
1 ts Dry mustard
1/2 ts Chili powder
3 dr Hot pepper sauce
1 Bay leaf
1/4 ts Paprika
1/4 ts Garlic powder
1 ts Worcestershire sauce

In a Dutch oven, brown beef in oil on both sides. Add onion and celery when meat is almost browned. Add broth; cover and simmer 3-4 hours or until meat is tender. Remove meat; cool and shred. Drain vegetables, reserving 1 1/2 cups broth. Skim off any fat. Return the meat, vegetables and broth to Dutch oven; add the remaining ingredients. Simmer until heated through. This keeps well in a slow cooker on low heat. Remove bay leaf before serving.

Moroccan Beef and Barley

Vegetable oil spray
12 oz Lean boneless beef round steak, all visible fat removed
2 cn (14-ounce) diced tomatoes
1 1/2 c Water
1 sm Onion, sliced and separated into rings
1/2 c Pearl barley
1 ts Sugar
1 ts Ground cumin
1 ts Ground ginger
1 ts Minced garlic
1/2 ts Ground turmeric
1/2 ts Paprika
1/2 ts Ground cinnamon
1/4 ts Salt
1 pk (10-ounce) frozen no-salt-added mixed vegetables

Spray a Dutch oven with vegetable oil. Set aside. Cut meat into bite-size pieces. Place Dutch oven over medium-high heat. Add meat to hot Dutch oven and brown about 5 minutes, stirring frequently. Drain fat.

Stir in remaining ingredients except frozen vegetables. Bring to a boil over high heat. Reduce heat, cover, and simmer 1 hour. Stir in frozen vegetables. Cover and simmer 30 minutes more or until meat, barley, and vegetables are tender and liquid is absorbed. Stir before serving.

New England Cranberry Pot Roast

2 tb All purpose flour
1 ts Salt
1 ts Onion salt
1/4 ts Pepper
4 lb Pot roast
2 tb Shortening
4 Whole cloves
1 2" stick cinnamon
1 cn (16 oz) whole cranberry sauce
1 tb Vinegar

Combine first 4 ingredients;rub into roast,using all flour mixture.In Dutch oven,slowly brown meat on all sides in hot shortening.Remove from heat;add cloves,cinnamon and 1/2 cup water.Cover tightly and simmer about 2 1/2 hours,or until tender,adding water if necessary.Spoon off fat.Mix cranberry sauce,vinegar and 2 tbsp. water;add to meat.Cover and cook 10 to 15 minutes more.Remove cinnamon;spoon off fat.(When serving.) Pass pan juices with meat.Yields 6 to 8 servings.

No Peek Stew

2 lb Beef stew meat
1 c Ginger ale
1 pk Dry onion soup mix
1 cn Cream of mushroom soup
1 Jar mushrooms; drained

Combine all ingredients in Dutch oven and bake at 350 for 2-1/2 hours. DON'T PEEK! Serve over rice or noodles.

Octoberfest Roast

1 Eye of Round; (1-1/2 to 2 lb)
2 c Buttermilk
2 ts Salt
2 ts Black pepper
1/2 c Onion; sliced thin
1 Carrot; sliced thin
1 Rib celery; sliced thin
1 Bay leaf
10 Black peppercorns

Marinate eye of round roast in buttermilk, covered overnight in refrigerator. Next day, wipe meat dry with a paper towel, and season with salt and pepper; brown meat in Dutch oven. Add onions, carrots, celery, and 1 cup of buttermilk from the marinade, to meat. Cover Dutch oven, and bake 2 1/2 to 3 hours at 300 degrees, or until meat is tender. Slice beef against the grain, and serve slices with gravy. Will serve 4 people. Servie with noodles, mashed or boiled potatoes.

Oklahoma Style Brisket Sandwiches

1 4 pound beef brisket; trimmed
1 lg Onion; sliced
2 Bay leaves
1 c Catsup
2 tb Worcestershire sauce
4 ts Brown sugar
2 ts Instant coffee granules
8 to 10 rolls, buns, etc.

Place brisket in a Dutch oven. Add onion, bay leaves, 1/2 teaspoon salt, 1/4 teaspoon pepper and water to cover (about 6 cups). Bring to boiling. Reduce heat and simmer, covered, for 3 1/2 hours or until tender. Drain, discarding cooking liquid. Place brisket and onion in a 2 quart rectangular baking dish.

For suace, stir together catsup, Worcestershire sauce, brown sugar, coffee granules and 2 tablespoons water. Spoon over brisket. Bake, uncovered, in a 350 oven for 15 minutes. Thinly slice across the grain. Serve on buns or rolls. Place remaining sauce in a gravy boat for people to help themselves! Makes 8 to 10.

Old Fashioned Pot Roast

3 lb Boneless pot roast (to 3.5) - rump, chuck or round
1 Envelope Lipton Recipe - Secrets onion soup mix 2 1/4 c ;Water

In Dutch oven, brown roast over medium heat. Add onion soup mix blended with water. Simmer, covered, turning occasionally, for 2 1/2 hours or until tender. If desired, thicken gravy.

Also good with their beefy onion and onion-mushroom soup mixes.

Own Swiss Steak

Vegetable oil
Thick cut round steak
Salt and pepper
Canned crushed tomatoes
Coarsely chopped white or yellow onion
Chopped celery
Crushed garlic if desired

Cut steak into serving size pieces. Saute in vegetable oil in a dutch oven until browned. Season to taste with salt and pepper. Cover with canned crushed tomatoes. Add in chopped onion and celery. If desired garlic can be added at this time. Turn down heat , cover, and simmer for 2-3 hours. Serve with mashed potatoes.

Pacific Pot Roast

1 Boneless chuck roast
8 Cloves fresh garlic
1 1/2 ts Salt
1/2 ts Black pepper
1/4 ts Red pepper
Oil for browning
1 1/2 Cups water
1 Large onion, chopped
Flour
Water
1 tb Worchestershire sauce
1/4 c Tomato juice
Salt to taste

Make 8 slits in roast at random intervals. Into each slit insert one whole clove garlic and rub roast with a mixture of salt and pepper. Lightly coat bottom of a dutch oven with oil. Brown meat well on all sides. Add water and onion; cover and simmer 2 hours or until tender. When roast is done, remove to platter and thicken gravy with flour mixed with water. Season gravy with three remaining ingredients. Slice roast and serve with gravy over cooked rice.

 

Parkers Shepherds Pie

1 lb Cubed cooked meat
1 Small bag frozen veggies
2 pk Brown gravy mix
1 c Chopped onion
Salt and pepper to taste
2 c Mashed potatoes

Heat meat and onion over medium heat until warmed. Stir in veggies and cook for three minutes or so. Pour in gravy mix and 2 cups water. Cook and stir until thick. Top with mashed potatoes. Bake at 375 for 35-40 minutes or until heated through. Serves 4.

Pot Roast with Sour Cream Gravy

1 2-3 lb. pot roast
1/2 c Water
3 Med. carrots cut in 2" pcs.
1 Carton sour cream (8 oz.)
2 tb Cooking oil
3 Med. potatoes, peel, quarter
3 Med. onions, quartered
1 tb Flour

Brown roast on all sides in hot oil in lge. roaster or Dutch oven. Add water. Cover and simmer about 2 1/2 to 3 hrs. Add vegetables. Cover and simmer 30 min. or until vegs. are tender. Remove roast and vegs. to serving dish. Drain off all but 2 tbs. drippings, sift flour into drippings. Make reux, stirring constantly. Add water to drained off drippings to make 1 cup. Stir into flour and cook, stirring constantly, until smooth and slightly thickened. Add sour cream and cook, stirring constantly, on low heat until heated. Serve gravy with roast.

Rostbraten Mit Pilzfulle (beef Roast with Mushrooms)

Roast
1/2 t Salt
1/4 t White Pepper
2 lb Flank Steak
1 t Mustard; Dijon Style

Mushroom Stuffing
2 T Vegetable Oil
1 ea Onion; Small, Chopped
4 oz Mushroom Pieces; *
1/2 c Parsley; Chopped
2 T Chives; Chopped
1 T Tomato Paste
1/2 c Bread Crumbs; Dried
1/4 t Salt
1/4 t Pepper
1 t Paprika

Gravy
3 ea Bacon; Strips, Cubed
2 ea Onions; Small, Fine Chopped
1 c Beef Broth; Hot
1 t Mustard; Dijon Style
2 T Tomato Catsup

* Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.

Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.

Russian Beef Stroganoff Coca-cola

1 1/2 lb Chuck steak or round steak, boneless
3 tb Flour
1 ts Salt
2 tb Oil or shortening
1/2 c Onion, finely chopped
1 cl Garlic, minced
1/2 c Coca-Cola
1/4 c Water
2 tb Flour
1/2 c Water
1 tb Worcestershire sauce
1 cn Mushrooms with liquid
1 c Sour cream
2 tb Parsley, minced
Mashed potatoes, noodles, or rice, cooked and hot

Cut beef into 1/2-inch strips; put in a plastic bag with 3 tablespoons of flour and the salt. Shake until the meat is evenly coated.

In a heavy skillet or Dutch oven, heat oil/shortening, add the meat strips and brown slowly, stirring often. Add onion, garlic, Coca-Cola, and 1/4 cup of water; mix well. Cover and simmer 30 to 45 minutes or until the meat is fork-tender.

In a bowl, mix the 2 tablespoons of flour with the 1/2 cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.)

Stir in the sour cream and heat gently just until the gravy simmers. Sprinkle with parsley and serve over potatoes, noodles, or rice.

Shepherd's Pie

Filling
1 lb Beef round steak
1 lg Onion; finely chopped
1 Garlic clove; minced
2 ts Olive oil 1 1/4 c Beef broth, defatted; divide
1 cn Tomato sauce
2 md Carrots, peeled; thinly slic
2 Celery stalks; thinly sliced
2 c Fresh green bean pcs. (stem ends removed) - 2" long
2 lg Bay leaves
1 ts Dried thyme leaves
1/2 ts Dried marjoram leaves
1/4 ts Powdered mustard
1/4 ts Black pepper
1/4 ts Salt, or to taste; optional
ds Cayenne pepper

Topping
4 c Boiling potatoes, peeled - 1" cubes
1/4 c 1% milk (approximate)
1/3 c Nonfat yogurt
1 oz Sharp cheddar cheese, - reduced fat; grated
1 tb Margarine, non-diet tub-styl - canola or; corn oil
1/2 ts Salt, scant or to taste - optional
1/8 ts White pepper; generous

Preheat oven to 350 F.

FILLING: Trim off and discard all fat from meat. Cut into very thin 2-inch-long diagonal strips.

In spray-coated Dutch oven or other large oven-proof pot, brown meat over medium-high heat, about 6 or 7 mins. Remove meat to medium-sized bowl and reserve.

In Dutch oven, combine onion, garlic, oil, and 3 Tbs broth. Cook over medium heat, stirring, 6 or 7 mins or until onion is tender. If liquid begins to evaporate, add more broth.

Return meat to pot with onion and garlic.

Stir in tomato sauce and remaining broth. Stir in carrots, celery, and green beans. Add bay leaves, thyme, marjoram, mustard, pepper, salt, if desired, and cayenne. Stir to mix well. Bake, covered, 1 hour or until meat is tender.

TOPPING: Meanwhile, in a large saucepan, combine potatoes and enough water to cover. Cover and bring to a boil over high heat. Lower heat and simmer 15 to 17 mins or until potatoes are very tender. Drain potatoes well in colander.

Return potatoes to pot in which they were cooked, and add remaining topping ingredients. Mash with potato masher. If mixture seems too stiff to spread, add a bit more milk.

Remove stew from oven and uncover. Drop potato topping by large spoonfuls onto bubbling mixture. Carefully spread out topping with back of large spoon, making attractive peaks.

Return to oven and bake, uncovered, 17 to 20 mins or until potatoes are heated through and begin to brown.

Smothered Round Steak

2 lb Round steak
1/2 t Ground black pepper
1 t Ground white pepper
1/2 c Vegetable oil
2 ea Bell peppers, chopped
1 c Beef stock or water
2 t Salt
1 t Ground red pepper
All-purpose flour (dredging)
3 ea Medium onions, chopped
1 ea Celery rib, chopped

Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6