STEAK AND OTHER BEEF RECIPES
"Licking' Good" Beef Steak
Recipe By :
Serving Size : 5
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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2 pounds Round steak
3 tablespoons Oil
4 Lemon slices
3 medium Sliced onions
2 Cloves minced garlic
1/2 cup Flour
1 can Beef bouillon
1 can Beer
3 tablespoons Brown sugar
1 Tbspparsley flakes
2 teaspoons Thyme
Salt and pepper to taste
1 ounce To 8 oz cooked broad noodles -- or 2 cups cooked ric
GARNISH:
Green pepper slices -- fresh
and cherry tomatoes
Cut steak into serving size -- pieces. Brown on bot
3 tablespoons Oil to which you have added -- lemon slices.
Source: MAINBEEF.ZIP Remove steak to pan large enough in which to bake
it. Layer onions and garlic over meat. Sprinkle flour over top. Now
combine bouillon, beer, sugar, parsley flakes, thyme, salt and pepper.
Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve
over cooked broad noodles or cooked rice. Garnish with green pepper
slices, fresh parsley and cherry tomatoes. Serves 5 - 6.
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ANGELA'S MILANESE
Recipe By :
Serving Size : 4
Categories : Garlic Meats
Main Dish
Amount Measure Ingredient -- Preparation Method
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3/4 pound Round Steak -- sliced thin
1 each Egg
1/4 cup Water
1 cup Plain bread crumbs
1/4 cup Olive oil
6 each Cloves fresh garlic
Pinch of salt
2 each Dried hot chile peppers
1/2 Peel lemon -- cut into strips
2 Sprigs fresh Rosemary
2 cans 8 oz. ea tomato sauce
Dip steak in egg which has been beatn with water. Dredge meat in crumbs.
Pour olive oil into large skillet to 1/8 inch and heat until very hot.
Brown steak quickly in oil turning once, until golden, adding more oil if
needed. Remove from skillet and drain on paper towel. Wipe out skillet
and pour about 1/16 inch oil. Heat to very hot. Chop garlic with salt
and add with chile peppers, lemon peel and rosemary to hot oil; saute
briefly then add tomato sauce and meat. Gently cover meat with sauce and
simmer over low heat for at least 30 minutes.
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Baked Steak And Lima Beans
Recipe By :
Serving Size : 8
Categories : Steak Vegetables
Main Dish
Amount Measure Ingredient -- Preparation Method
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1 pound Dry Lima Beans
6 cups Water
4 each Slices Bacon
2 pounds Round Steak (cutin 1"strips)
18 ounces (1 cn) Tomato Juice
1 tablespoon Packed Brown Sugar
1/2 teaspoon Salt -- Or To Taste
1 teaspoon Dry Mustard
1/2 teaspoon Black Pepper
Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes.
Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour
cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp.
Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour.
Brown beef in hot drippings, pour off excess fat. Stir in beans and onion.
Combine toamto juice, brown sugar, salt, peper and mustard. Pour over
beans and beef mizture. Bake covered in 325 degree F. oven til tender,
about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated
cheese to taste.
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BANGKOK BEEF BUNDLES
Recipe By :
Serving Size : 4
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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1 pound top round steak -- cut into thin
strips
1/4 soy sauce
2 cloves garlic -- mashed
1/4 cup lemon juice
2 tablespoons dark brown sugar
2 tablespoons peanut oil
8 large Chinese cabbage leaves
1/2 cup alfalfa sprouts
4 green onions -- minced
1/4 cup minced cilantro
2 tablespoons minced fresh mint leaves
THAI PEANUT SAUCE
1 clove garlic
1 Jalapeno pepper
1 tablespoon lemon juice
3 tablespoons soy sauce
2 tablespoons water
2 tablespoons peanut butter
1 tablespoon dark brown sugar
Combine beef, soy, garlic, lemon juice and sugar in a plastic bag.
Refrigerate at least 4 hours or overnight.
Drain meat and discard marinade. Heat oil in a wok or heavy skillet.
Quickly stir-fry meat until browned.
Divide cooked meat among cabbage leaves. Top with sprouts, onions,
cilantro and mint. Drizzle with Thai Peanut Sauce. Roll up each leaf
like a burrito, folding one end over beef and rolling cabbage around
filling. Pass extra sauce for dipping. Makes
4 servings.
Sauce: Puree garlic and Jalapeno in a blender or food processor. Add
remaining ingredients and process until smooth.
Posted in KitMail by doreen@mastnet.net (Doreen Howard).
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Barbecued Beef Roll
Recipe By :
Serving Size : 6
Categories : Steak Beef
Meats
Amount Measure Ingredient -- Preparation Method
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1 each Full Cut Round Steak *
3/4 cup Catsup
1/3 cup Chil Sauce
1/4 cup Brown Sugar
1/4 cup Wine Vinegar
2 tablespoons Steak Sauce
1/2 teaspoon Cumin
1/2 teaspoon Chili Powder
1 teaspoon Meat Tenderizer
1/2 teaspoon Salt
1/2 teaspoon Pepper
3/4 cup Shredded Cheddar Cheese
1/4 cup Whole Kernal Corn
1/4 cup Chopped Green Pepper
1/4 cup Chopped Pitted Ripe Olives
1/2 cup Unbleached All-purpose Flour
3 tablespoons Cooking Oil
1/4 cup Water
1/4 cup Shredded Cheddar Cheese
2 tablespoons Sliced Pitted Ripe Olives
3 each Tomato Roses
Green Pepper Slices
* Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2
to 2 1/2 lbs.
~------------------------------------------------------
~----------------- Combine catsup, chili sauce, brown sugar, wine vinegar,
steak sauce, cumin and chil powder in small saucepan; cook slowly 20
minutes.
Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt
and pepper and pound with mallet. Brush top of steak with 1/2 cup barbecue
sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and
1/4 cup sliced ripe olives.
Beginning with long side, roll steak tightly and tie with string.
Dredge steak roll in flour, brown lightly in cooking oil in electric
frying pan. Pour remaining barbecue sauce and water over steak. Cover
tightly and cook slowly for 1 1/2 hours or until meat is tender.
During last 5 minutes of cooking time, remove strings and sprinkle top of
meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives.
Place steak roll on warm serving platter. Granish with tomato roses.
Place green pepper slices around roses for leaf effect. Serve remaining
barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes,
pare each with a very sharp knife, starting at the rounded top and
conginuing in a circular manner around the tomato to obtain a strip of
peel approximately 10 inches long and 1 inch wide.
(Pare off only the skin.) Wrap one end of one strip around tip of index
finger. Continue wrapping, forming the petals of a rose.
Gently lift tomato rose from finger tip to serving paltter.
Repeat for other roses.
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BARBECUED STEAKS
Recipe By :
Serving Size : 6
Categories : Bar-B-Q Meats
On The Grill
Amount Measure Ingredient -- Preparation Method
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3 pounds Top round steak
2 tablespoons Lemon juice
4 tablespoons Mustard -- prepared
1. Pound steak on both sides with a wooden mallet or the edge of a heavy
plate.
2. Combine lemon juice and mustard and spread over both sides of steak.
Allow to stand 4-5 hours at room temperature.
3. Broil steaks about 4 inches above glowing coals on barbecue grill for
4-5 minutes on each side, or until desired degree of doneness is achieved.
You won't taste the lemon juice or mustard as such - just a very good and
flavorful steak.
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Beef & Vegetables over Noodles
Recipe By :
Serving Size : 4
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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12 ounces Round steak
1 tablespoon Olive oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 cups Broccoli
1/2 pound Mushroom
1 each Onion
4 tablespoons Beef broth
3 tablespoons Reduced fat Sour Cream
12 ounces Egg noodles
Trim steak of all visable fat and cut diagonally across grain into 1/2
inch thick strips. Use both stems and flowers of broccoli. Slice onion
thinly.
Slice mushrooms. Cook egg noodles (the BROAD noodles are best). Brown
meat in oil in large nonstick skillet, 2 to 3 minutes. Add salt and
pepper.
Remove meat. Add broccoli, mushrooms and onion to skillet. Add broth as
needed to prevent sticking, cook, stirring, 2 to 3 minutes. Return beef,
heat through. Remove from heat. Stir in sour cream. Serve over noodles.
Per serving: 522 calories, 34 g protein, 13 g fat, 67 g carbohydrate, :
391 mg sodium, 134 mg cholesterol. From Family Circle magazine, Feb.
18, 1992 Posted by: Sheila Exner - March 1992 From: Nancy Vaine
Date: 07 Aug 95 National Low-Fat Cooking Echo.
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BEEF AND PEA POD STIR-FRY
Recipe By :
Serving Size : 4
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
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3/4 pound Beef top round steak
3 tablespoons Soy sauce
2 tablespoons Red wine vinegar
1 tablespoon Fresh ginger -- grated
1 Clove garlic -- minced
3 Green onions -- bias cut into
lengths
2 tablespoons Cold water
4 teaspoons Cornstarch
1 package Frozen pea pods (8 oz)
1/2 cup Cherry tomatoes -- quartered
1/3 cup Sliced water chestnuts -- drained (1/2 can)
Hot cooked rice (Optional)
Partially freeze beef and thinly slice across the grain into bite-size
strips.
For marinade, in a medium mixing bowl combine soy sauce, vinegar, ginger,
and garlic. Stir in the strips of beef. Cover and let stand at room
temperature for 30 minutes. Drain meat and reserve marinade.
Preheat a 10-inch microwave browning dish on High for 5 minutes. Add
cooking oil and swirl to coat the dish.
Add the strips of beef. Micro-cook, uncovered, on High 2 for to 3 minutes
until the meat is tender, stirring every minute. Remove meat with a
slotted spoon, reserving juices. Set meat aside.
Combine reserved juices and reserved marinade in a measuring cup. Add
water, if necessary, to equal 3/4 cup total. Stir in green onions. Return
mixture to the browning dish and cook, covered, on High until onions are
crisp-tender, 1 to 2 minutes. Stir together water and cornstarch and add
to the green onion mixture. Cook, uncovered, on High for 2 to 4 minutes
or until thickened and bubbly, stirring every minute until slightly
thickened, then every 30 seconds.
Stir in the cooked meat, peapods, tomatoes, and water chestnuts. Cook,
uncovered, on High for 2 to 4 minutes until heated through. Serve over
hot cooked rice, if desired.
LOW CALORIE RECIPES; Summer 1988 Posted by Fred Peters.
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BEEF BOULASH
Recipe By :
Serving Size : 4
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Vegetable Oil
1 pound Round Steak -- Cubed
3 Onions; Medium -- Chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Garlic Salt
1 teaspoon Paprika
1/4 teaspoon Sugar
2 cups Water -- Hot
1 tablespoon Unbleached Flour
1/4 cup Water -- Cold
1/2 cup Cream -- Heavy
Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and
brown well, approximately 10 minutes. Stir in onions; cook until soft.
Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend
thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours.
In a small jar or container, shake or blend flour with cold water. Be sure
to break up all lumps. Add to meat about 7 minutes before the end of the
cooking time. Stir constantly until sauce is thickened and bubbling.
Remove from heat; stir in cream. Serve with noodles, accompanied by a
tomato salad if desired.
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BEEF BURGER MIGNON
Recipe By :
Serving Size : 6
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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-----FILETS-----
1 1/2 pounds Ground round steak -- ground
Twice
1/2 cup Soft bread crumbs
3 tablespoons Minced scallions
2 tablespoons Minced parsley
1/8 teaspoon Fresh ground pepper
1 tablespoon Worcestershire sauce
1/4 cup Beef bouillon
6 tablespoons Butter
1 teaspoon Seasoned salt
6 Mushroom caps -- for serving
-----SAUCE-----
1/4 cup Butter
1/4 cup Minced parsley
10 milliliters Garlic -- minced
1/2 teaspoon Lemon juice
1/4 teaspoon Crushed rosemary
1/8 teaspoon Salt
2 tablespoons Ketchup
1/4 cup Red wine
1/2 cup Beef bouillon
6 Toast points for serving
-----GARNISH-----
Onion ruffles
Carrot curls
Parsley
Combine all filet ingredients except butter and seasoned salt. Shape into
six patties 1 1/2 inches thick.Press 1 teaspoon of the butter into center
of each enclosing well.Wrap a strip of foil,1 1/2 inches
wide,around,folding over ends to secure. Sprinkle both sides with seasoned
salt.Chill while preparing mushrooms and sauce.
Melt 1 tablespoon of butter in medium fry pan.Saute mushroom caps.Set
aside.Wipe out pan for sauce.
Make sauce by combining all ingredients and simmer 10 minutes, until
slightly thickened.Keep warm.
Heat remaining butter about 4 tablespoons in large heavy fry pan.Cook
filets 3 to 3 1/2 minutes on each side,slightly pink in center.Remove foil
strips.Place on toast points on serving plate.Spoon on sauce and top with
mushroom caps.Garnish. Serves 6.
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Beef Burgundy
Recipe By :
Serving Size : 6 Preparation Time :6:15
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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2 slices bacon -- chopped
2 pounds sirloin tip or round steak -- cut into 1" cubes
1/4 cup flour
1 teaspoon slat
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic -- minced
1 beef bouillon cubes -- crushed
1 cup burgundy wine
1/4 pound fresh mushrooms -- sliced
2 tablespoons cornstarch - optional
In large skillet or slow-cooking pot with browning unit, cook bacon
several minutes. Remove bacon and set aside. Coat beef with flour and
brown on all sides in bacon mixture. Combine steak, bacon drippings,
cooked bacon, seasonings, boullon, and Burgundy in slow-cooking pot. Cover
and cook on low for 6 to 8 hours or until meat is tender. Turn control to
high. Add mushrooms; cook on high 15 minutes. To thicken sauce, if
desired, add cornstarch (dissolved in 2 tbs. cold water) with mushrooms.
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BEEF CHOP SUEY
Recipe By :
Serving Size : 4
Categories : Diabetic Meats
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Beef round steak
1 tablespoon Vegetable oil
1 teaspoon Sesame oil
1 tablespoon Low-sodium soy sauce
3 Celery stalk -- thinly sliced
2 medium Size onions -- sliced
1 cup Chicken broth
2 cups Bean sprouts -- rinsed
Trim any fat from steak and dice. In a large non-stick skillet or wok,
heat oils and stir-fry meat over high heat 1 minute. Stir in soy sauce.
Remove meat with a slotted spoon and keep warm. Add celery, onions and
broth to the skillet. Bring to a boil, reduce heat and cook 5 minutes. Add
bean sprouts. Cook 3 minutes more, then return meat and stir to heat.
Serve with Confitti Rice and Sesame Spinach Salad. Food Exchange per
serving: 3 MEAT EXCHANGE + 2 VEGETABLES EXCHANGE CAL: 243; CHO: 64mg; CAR:
9g; PRO: 28g; SOD:
200mg; FAT: 11g Souce: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
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Beef Jerky #2
Recipe By :
Serving Size : 8
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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2 pounds Round steak -- chuck steak or
1 teaspoon Onion salt
1/2 teaspoon Salt
1/2 teaspoon Garlic salt
1/2 teaspoon Lemon pepper
1/2 teaspoon Sausage seasoning
1/2 teaspoon Thyme
1/2 teaspoon Oregano
1/2 teaspoon Marjoram
1/2 teaspoon Basil
Fat grams per serving: Approx. Cook Time: 8 hrs Combine
the spices in a dish. Cut the meat into strips less than 1/4 of an inch
thick.
Remove ALL fat. Sprinkle one side with the combined seasonings and beat
with a meat hammer. Turn and repeat the seasoning and beating. Place the
strips on a cookie sheet or other flat pan. Place in a 120 F oven for 4
hrs. Turn and put back for another 4 hrs. Keep the oven door propped open
for the entire time to allow the moisture to escape. With a gas oven, the
pilot light may be enough to provide the heat. Store in a plastic bag.
Also may be stored in a pillowcase. Do not store in a paper bag.
~+
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Beef Roll-ups
Recipe By : Noreen
Serving Size : 6
Categories : Beef Main Dish
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Stuffing -- prepared
1 1/2 pounds Round steak -- thinly sliced
2 tablespoons Oil
1 can cream of mushroom soup
Cut steak into 6 pcs (4x6 inches); pound. Place sbout 1/4 cup stuffing
near center of each piece of steak. Starting at narrow end, roll up. Tuck
in ends; fasten with toothpicks. In skillet, brown roll- ups in oil; pour
off fat. Stir in soup and water. Cover; cook over low heat 1 hour or until
done. Stir occasionally.
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Beef Scallops with Fresh Tomato Sauce
Recipe By :
Serving Size : 8
Categories : Meats Main Dish
Vegetables
Amount Measure Ingredient -- Preparation Method
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2 Beef top round steaks -- 1 lb
1 tablespoon Sugar
Ea -- cut about 1/4 inch t
1 1/2 teaspoons Salt
5 medium Tomatoes
1 teaspoon Basil
1/4 cup Salad oil
1 tablespoon Cornstarch
2 tablespoons Chopped green onions
On cutting board with meat ma
pound each beef top round steak to 1/8 inch thickness. Cut steaks into
about 6"x 3" pieces.
In 3-quart saucepan over high heat, heat 3 inches water to boiling; add
tomatoes; cook 30 seconds. With slotted spoon, remove tomatoes to large
bowl of cold water; remove from water and slip off skins; cut out stem
end. Chop 3 tomatoes; slice remaining 2 tomatoes; set aside.
In 12-inch skillet over medium-high heat, in hot salad oil, cook steak, a
few pieces at a time, until browned on both sides, with pancake turner,
removing pieces to warm platter as they brown; keep warm.
Reduce heat to medium. To same skillet, add chopped tomatoes, green
onions, sugar, salt and basil. In cup with spoon, mix cornstarch mixture
into tomato mixture, and cook, stirring constantly, until mixture thickens
and boils; cook 1 minute. Add sliced tomatoes; heat through.
Gently spoon tomato mixture over and around steaks.
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BEEF STEAK-POTATO SCALLOP
Recipe By : HUBERT
Serving Size : 6
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound Beef round steak, 1 inch thick
Flour
3 Tablespoons Shortening
3 small Onions, thinly sliced
3 Tablespoons Flour
1 1/2 teaspoons Salt
1/4 teaspoon Pepper
dash Thyme
dash Garlic salt
2 cups Water
3 medium Potatoes, pared and thinly sliced
Salt
Paprika
Heat oven to 350 degrees F. Cut meat into 1-inch cubes; coat with
flour. Melt shortening in skillet; brown meat. Add onions; cook and stir
until onion is tender. Pour into ungreased 2-quart casserole; sprinkle
with 3 Tablespoons flour, 1 1/2 teaspoons salt, the pepper, thyme, and
garlic salt. Pour water over mixture. Cover; bake 45 to 60 minutes or
until meat is tender. Increase oven tmeperature to 450 degrees F. Arrange
potatoes on meat; sprinkle with salt and paprika. Bake uncovered about 30
minutes longer or until potatoes are tender. Makes 4 to 6 servings.
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BEEF WITH CELERY AND MUSHROOMS
Recipe By :
Serving Size : 4
Categories : Beef Oriental
Meats
Amount Measure Ingredient -- Preparation Method
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1/4 pound Round steak -- sliced
2 tablespoons Soy sauce
1 tablespoon Wine
Salt
1 small Onion -- sliced
3 Celery stalks -- sliced
1 cup Fresh mushrooms -- sliced
3 tablespoons Water
3 tablespoons Oil
1. Slice beef. Marinate in soya sauce, wine and salt. Slice celery, onion
and mushrooms. Assemble other ingredients.
2. Heat oil in wok to smoking point. Stir fry beef and onion in it for
about 3 minutes. Remove beef and onion to a platter. Add celery, mushrooms
and 3 tablespoons water to wok. Stir fry until mushrooms are wilted. Cover
wok about 2 minutes. Add beef back to wok, stir fry all ingredients about
1 minute. Place all in platter.
NOTE: If desired, a corn starch solution may be made to form gravy with
this dish.
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BEEF WITH GREEN PEPPERS
Recipe By :
Serving Size : 4
Categories : Beef Oriental
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Round steak -- sliced thinly
2 cups Round steak -- sliced thinly
1 tablespoon Soya sauce
1 tablespoon Wine
Salt
2 Green peppers -- coarsely
2 tablespoons Oil
1 tablespoon Corn starch -- dissolved in
1/3 cup Water
4 tablespoons Water
1. Carefully slice beef into thin bite size pieces, across the grain.
Marinate beef in soya sauce, wine, and salt. Prepare and shred green
peppers.
2. Place oil in wok and heat to smoking point. Quickly stir fry beef in
it, no more than 3 minutes. Remove beef to a platter and reserve.
3. Add green peppers to wok, also 4 tablespoons water. Stir fry green
peppers about 3 minutes, uncovered, in wok.
4. Add beef back into wok, stir up corn starch solution and pour into
wok. Mix everything up. Gravy should be on the thin side. Place in
platter.
NOTE: If desired, 2 cloves of garlic could be minced and stir-fried along
with beef to give dish a zestier taste.
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BEEF WITH TOMATO AND GREEN PEPPERS
Recipe By :
Serving Size : 5
Categories : Beef Oriental
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round steak
2 tablespoons Soya sauce
1 tablespoon Wine
Salt
1 Onion -- sliced thinly
1 Garlic clove -- minced
3 tablespoons Oil
4 Tomatoes -- cut in wedges
hot house tomatoes are -- used, add 2 tablespo
along with tomatoes -- at cooking time)
1 Green pepper -- coarse. sliced
2 tablespoons Sugar
1 1/2 tablespoons Corn starch -- dissolved in
1/2 cup Water
1. Carefully slice beef into thin bite size pieces about 1x1". Be sure you
slice beef across the grain, otherwise the beef will become tough after
cooking. Marinate meat in soya sauce, wine, salt for a few minutes. In the
meantime slice tomatoes, green peppers, onion; mince garlic. Make up corn
starch solution. Have sugar on hand.
2. Heat oil up in wok until smoking. Stir fry beef quickly in it for no
longer than 3 minutes. Remove beef to a platter. Reserve. (If beef is
allowed to remain cooking in wok with other ingredients, it will become
hard and tough.) 3. Add green peppers and tomatoes to wok. Add sugar,
cook tomatoes down until juice forms in bottom of wok (about 3-5 minutes
cooking time).
4. Add beef back into wok. Stir all ingredients up so that it is mixed.
Add corn starch solution, cook 1 minute. Shut burner off, serve dish
immediately.
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Beef-Mushroom Stir-Fry
Recipe By :
Serving Size : 4
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Beef top round steaks
1/3 cup Water
3 teaspoons Low sodium soy sauce
2 teaspoons Cornstarch
1/2 teaspoon Low-sodium beef bouillon -- powder
2 teaspoons Puritan Oil -- divided
1 cup Green onions including tops -- sliced
1 Red bell pepper -- or green
pepper -- cut into thin
1 Garlic clove -- minced
1 1/2 Cs sliced fresh mushrooms
8 ounces Water chestnuts -- drained
6 ounces Frozen snow peas -- thawed
2 Cs cooked rice, hot -- cooked
salt -- fat
together into mixingbowl. Stir in pecans. Using rubber spatula, gradually
4. Place dish in roasting pan. Add hot water to pan to come halfway up
FAVORITE RECIPES On 03-01-93 (15:31) Prepare topping: Stir brown sugar,
cinnamon and flour intosmall bowl. Add Arrange sliced apples in a 9" pie
plate. Combine sugar, cornstarch, powder. Stir in nuts.
Bake in 350 degree F. oven 35 to 40 minutes or until done. Melt the
remaining margarine. with non-stick coating and set aside. In a large
mixing bowl combine one of the many cooked starch pastes one finds in
Brazil. For best results, Combine all ingredients and toss well.
: in pickling and preserves- lightly in fish sauces. Good in baked goods
cheese, add meat toppings, then cover with mozzarella/parmesan mixture of
grill over medium, indirect heat about 30 to 35 minutes or until chicken
is tossing the sauce with the pasta. onions, garlic, parsley, salt and
pepper.
Add the clams just before From: Diane Lazarus Date: 05
Oct 95 wire cake rakes to cool for a few minutes, then loosen the layers
by A 124 IU Vitamin C 14 mg Alcohol 0 g
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BEEFSTEAK AND KIDNEY PIE
Recipe By :
Serving Size : 8
Categories : Meats Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 small Veal or Baby Beef Kidneys
1 1/2 pounds Rump or Round Steak (to be -- cut into 1" pieces
1 cup Claret or other Dry Red Wine
2 Onions, 1 sliced -- 1 diced
2 Bay Leaves
1/2 cup Parsley -- chopped
1/2 cup Celery -- chopped (including
leafy tops)
1 cup Mushrooms -- sliced
Suet or Bacon Drippings
Flour for dredging and -- thickening
1 pint Hot Water
Salt
1 teaspoon Coarse Black Pepper
1 teaspoon Marjoram
Pastry of puff-paste -- pie
or biscuit dough (to -- cover casserole)
Separate the kidneys with a sharp knife, discarding all gristly portions
and fat. Sprinkle with salt. Cover with claret, add bay leaves, sliced
onion, pepper. Let it marinate 2 hours.
Pound the steak with flour, and cut into 1" pieces. Brown suet or heat
bacon drippings in iron skillet. Then add diced onion and cook until
clear; remove onion from skillet.
Over medium heat, brown steak well. Next drain the kidneys, reserving the
marinade; dredge with flour, and brown, stirring carefully. Add 1 pt or
less or hot water, stir well, add chopped celery and parsley, and
marjoram.
Mix all well, and transfer to the casserole from which you intend to serve
the pie. Strain into it the marinade. Cover with a tight lid, and bake
at 325¯F for about 1 hour.
Remove from oven. Brown the mushrooms in bacon drippings, and if they
need thickening, thicken with flour mixed in cold water and stirred
carefully to avoid lumps. Add the mushrooms to the casserole mixture.
Cover with a crust of puff-paste, pie crust, or biscuit dough, and return
to 400¯F oven, and bake until brown, about 20 to 30 minutes. Serve at
once.
Source: The First Ladies Cookbook - 1969 . Chapter on George & Marsha
Washington Posted by: Sandy May 11/93
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Berghoff Ragout (Ragout a la Berghof)
Recipe By :
Serving Size : 8
Categories : Meats German
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Butter
3 1/2 pounds Round Steak -- Bonless *
1 cup Onion -- Chopped
1 1/2 cups Green Bell Pepper -- Chopped
1 pound Mushrooms -- Sliced
1/2 cup Unbleached Flour
2 cups Beef Broth -- Canned/Homemade
1 cup White Wine -- Dry
1 teaspoon Salt
1 teaspoon Worcestershire Sauce
Tabasco Sauce -- To Taste
* Round steak should be cut into thin strips.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++
Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat.
Remove browned meat. In remaining butter, saute onion for 2 minutes. Add
green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4
cup butter and add flour. Slowly add beef broth; cook until thickened.
Stir in wine and seasonings.
Add meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour,
until meat is tender. Serve with buttered noodles or dumplings.
- - - - - - - - - - - - - - - - - -
Bistec De Palomilla (Cuban Fried Steak)
Recipe By :
Serving Size : 6
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each Top round steaks -- 4 to 6
each
2 each Cloves garlic -- finely
Juice of 2 limes
Salt and freshly ground -- black pepper to tast
3 each To 4 tablespoons pure -- Spanish olive oil or
butter
1 medium Onion -- finely chopped by
3 tablespoons Fresh parsley -- finely
by hand
1 pound The steaks on both sides -- using a mallet, unti
1. Slice meat thin. Season with garlic, lime juice, salt, and pepper, and
allow to marinate at least 1 hour, refrigerated.
2. Remove the steaks from the marinade and pat dry. In a large frying
pan, heat the oil over medium heat until very hot, and brown each steak
for 2 to 3 minutes on each side.
3. Transfer the steaks to a serving platter and keep warm. Add the
marinade and onion to the pan and cook until the onion is slightly wilted,
3 to 4 minutes. Garnish the steaks with the onion and parsley and serve
immediately. Makes 6 servings Mary Urrutia Randelman "Memories of a Cuban
Kitchen" (Macmillan, 1992) BISTEC DE PALOMILLA Cuban Fried Steak
- - - - - - - - - - - - - - - - - -
Braciole Il
Recipe By :
Serving Size : 4
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (2 to 2-1/2 lb) round steak -- butterflied
1 Lemon's grated rind
Salt and pepper
2 1/2 teaspoons Oregano
1/4 pound Prosciutto -- thinly sliced
2 cups Bread crumbs
1/4 pound Parmigiano-reggiano
Cheese -- grated
1/2 cup Chopped parsely
1/2 teaspoon Rosemary
1/2 cup Flour
1/4 cup Olive oil
4 Cl Garlic -- finely chopped
1 Sm Onion -- diced
1/2 cup Dry red wine
2 cups Chopped -- canned pear
Tomatoes with their juice
PIKE STREET, SEATTLE WINE: BAROLO, CAVALOTTO, 1971 1.Open the butterflied
steak and, with waxed paper covering it, pound evenly with a meat mallet
until approximately 1/4 inch thick. Rub the lemon rind, salt, pepper, and
1-1/2 Tsp. oregano into the meat. 2.Lay the prosciutto slices evenly on
the steak. Sprinkle the bread crumbs, grated Parmesan, & parsley evenly
over the prosciutto slices. Roll the braciole tightly, taking care while
rolling to tuck in both ends so as to hold in the filling while cooking.
Tie the roll with strings at 1-1/2 to 2 in. intervals. 3.Rub the rosemary
between your palms to break it up. Season the flour with the rosemary,
remaining oregano, and salt and pepper. Rub this mixture onto the surface
of the beef roll. 4.In a pan large enough to hold the roll, heat the olive
oil over moderately high heat. Add the beef roll, turning to brown the
entire sur- face. 5.Add the garlic and onion and cook until the garlic
begins to turn golden brown.
Add the wine and cook for one minute. 6.Add the tomatoes with their juice
and salt & pepper to taste. Cover the pan and simmer over low heat for 1
to 1-1/2 hours or until very tender when pierced with a fork. If liquid
app- ears to be diminishing during the cooking, splash a bit more wine
into the pan. 7.Remove from pan & place on a heated platter. Remove the
strings, cut into 1/2 in. thick sli- ces, pour the tomato mixture over the
slices and serve. Note: If serving cold, place the braciole on a platter,
pour the sauce over it, cover tightly with plastic wrap or foil, and
refrigerate.
Before serving, bring to room temperature, remove the strings, and cut
into slices as mentioned previously. The slices can be served on a bed of
lettuce, accompanied by freshly baked bread.
- - - - - - - - - - - - - - - - - -
BRAISED BEEF WITH BRANDY & MUSTARD
Recipe By :
Serving Size : 4
Categories : Meats Low-Cal
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Olive oil
1 1/4 pounds Bottom round steak -- trimmed
of fat and membrane
1/2 cup Brandy
2 cups Defatted beef stock
2 tablespoons Coarse-grained mustard
2 tablespoons Provence-style or Dijon -- mustard
1 Bay leaf
4 Shallots -- peeled and thinly
sliced
4 Sun dried tomatoes (not oil -- packed), cut into sl
3 large Garlic cloves -- peeled and
thinly sliced
6 Juniper berries
Freshly ground black pepper -- to taste
Preheat oven to 325 degrees. In a Dutch oven or deep skillet, heat oil
over medium heat. Add meat and brown on all sides. Transfer to a plate
lined with paper towels and drain off all the fat in the pan. Return the
pan to the heat and immediately add brandy, stirring to scrape up any
browned bits in the bottom. Cook until the brandy is reduced to a syrupy
glaze. Stir in stock, mustards, shallots, sun dried tomatoes, garlic,
juniper berries and bay leaf and bring to a boil. Return meat to the pan,
cover tightly and place in the oven. Bake, turning the meat every 30
minutes, for 1 1/2 to 2 hours, or until very tender. Remove bay leaf and
season the sauce with pepper. Cut the meat into thin slices, arrange on
platter and spoon the sauce over. Serves 4.
Calories: 350 per serving; Protein: 38 grams; Fat: 8 grams; Carbohydrate:
14 grams; Sodium: 679 milligrams; Cholesterol: 90 milligrams.
- - - - - - - - - - - - - - - - - -
BURGUNDY BEEF
Recipe By :
Serving Size : 12
Categories : Main Dish Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Beef round steak -- 1 in thick
1/4 cup Shortening or bacon fat
5 large Onions -- sliced
1 pound Mushrooms -- sliced
3 tablespoons All-purpose flour
2 teaspoons Marjoram leaves -- chopped
Or
1/4 teaspoon Dried marjoram leaves
1 teaspoon Thyme leaves -- chopped
Or
1/4 teaspoon Dried thyme leaves
2 teaspoons Salt
1/4 teaspoon Pepper
1 cup Beef broth
2 cups Red Burgundy or red wine
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.
- - - - - - - - - - - - - - - - - -
Burgundy Style Beef
Recipe By :
Serving Size : 4
Categories : Beef Marinade
Main Dish Entertain
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak
Salt and pepper to taste
3 each Onions
2 each Garlic cloves
1/8 teaspoon Thyme
1 each Bay leaf
1 teaspoon Parsley
2 each Strips lemon peel
1 1/4 cups Burgundy
4 tablespoons Oil
3 each Slices bacon
2 tablespoons Flour
2/3 cup Beef stock
6 ounces Mushrooms
Cut the meat into neat, fairly large cubes and put into a dish. Add salt
and pepper to taste. Peel and slice the onions and garlic very thinly,
sprinkle 1/3 of the onions and the garlic over the meat, and add the
thyme, bay leaf, and parsley. Add the lemon peel and wine with about
1/4 of the oil.
Leave the meat to marinate for at least 2 hours, turning occasionally. Cut
any rind from the bacon and dice it. Heat the remaining oil in a heavy
pan and gently fry the rest of the onions and the bacon until just golden.
Lift the meat from the marinade with a perforated spoon or strain the
liquid from the meat, retaining the liquid. Toss the meat in the flour
then fry for several minutes with the bacon and onions. Strain the wine
marinade into the pan, stir well to blend, add the beef stock with a
little more salt and pepper, bring to a boil, lower the heat and cover the
pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is very
tender, adding the mushrooms in the last 5-10 minutes.
- - - - - - - - - - - - - - - - - -
BUTTERMILK MARINATED KABOBS
Recipe By :
Serving Size : 8
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MARINADE-----
2 tablespoons Firmly packed brown sugar
2 tablespoons Fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Salt
1/2 teaspoon Dried basil
1/2 teaspoon Dried majoram
2 cups Buttermilk
-----KABOBS-----
2 pounds Round steak -- approx 1" thick
Cut into 2"squares (24 piece
3 each Medium onions -- cut into 8 pi
24 each 1" thick slices of zucchini
12 each Cherry tomatoes
6 each Large mushrooms -- halved
FOR MARINADE: Combine brown sugar, lemon juice, Worcestershire sauce,
salt, and herbs. Stir in buttermilk. Add meat; cover and marinate in
refrigerator a minimum of 12 hours.
FOR KABOBS: Parboil onions in boiling salted water to cover, 6-8 minutes;
rinse with cold water and drain.
TO ASSEMBLE: Alternate pieces of meat with onions, zucchini, tomatoes, and
mushrooms on each skewer. Grill over hot coals until meat reaches desired
degree of doneness. Baste frequently with marinade. Allow approximately
15 minutes for medium cooked meat. Makes 8 kabobs.
From Massachusetts Dairy Sampler by Massachusetts Dairy Industry
- - - - - - - - - - - - - - - - - -
CARNE ASADA
Recipe By :
Serving Size : 6
Categories : Beef Spices
Condiments Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Top Round Steak Or Boneless -- Chuck Steak, Cut 1 1
Thick
-----MARINADE-----
1/4 cup Red Wine Vinegar
2 tablespoons Oil
1 teaspoon Sage Leaves
1 teaspoon Summer Savory
1/2 teaspoon Salt
1/2 teaspoon Dry Mustard
1/2 teaspoon Paprika
-----BASTING SAUCE-----
2 tablespoons Steak Sauce
12 Flour Tortillas -- 5 to 8
Inches In Diameter
2 medium Onions -- Sliced Paper Thin Or
Chopped
4 ounces Whole Green Chilies -- Cut
Into Strips
Softened Butter Or Margarine
Salsa
Guacamole
Place steak in plastic bag or non-metal baking dish. In small bowl,
combine marinade ingredients. Pour over steak, turning to coat. Seal bag
or cover dish; marinate at least 6 hours or overnight in refrigerator,
turning once or twice.
When ready to barbecue, drain meat, reserving marinade by placing in
small saucepan. Add steak sauce to marinade; blend well. Heat on grill.
Place steak 4 to 6 inches from medium-hot coals. Cook 30 to 40 minutes,
turning once, or until desired doneness, brushing occasionally with
marinade.
Meanwhile, heat foil-wrapped tortillas on grill until thoroughly heated
and steaming, wrap in cloth napkin or towel to keep warm.
To serve, cut steak across grain into thin slices. Spoon any remaining
marinade over slices. Arrange steak, warmed tortillas, onions, chilies,
butter, salsa and guacamole on a large platter. Spread butter on
tortilla; top with meat and any combination of vegetables or sauce. Roll
up to eat.
Note: Be sure to heat basting sauce thoroughly to ensure safety for use
as a sauce at the table.
- - - - - - - - - - - - - - - - - -
Carne Gisada Con Papas (Meat and Potatoes)
Recipe By :
Serving Size : 4
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Round Steak -- 1/2" Thick
2 pounds Potatoes
8 ounces Tomato Sauce
1 1/2 teaspoons Salt
1/2 teaspoon Ground Pepper
1/2 teaspoon Ground Cumin
1 each 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 Approcimately ONE cup of water and
simmer until meat and potatoes are tender. Potatoes will thicken sauce.
- - - - - - - - - - - - - - - - - -
CARNE GISADA CON PAPAS - MEAT AND POTATOES
Recipe By :
Serving Size : 4
Categories : Mexican Beef
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Round Steak -- 1/2" Thick
2 pounds Potatoes
8 ounces Tomato Sauce
1 1/2 teaspoons Salt
1/2 teaspoon Ground Pepper
1/2 teaspoon 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.
- - - - - - - - - - - - - - - - - -
Carne Guisada
Recipe By : RosemaryNJ
Serving Size : 1
Categories : Beef Main Dish
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds round steak, trimmed -- cubed
2 tbsps vegetable oil
1 tbsp flour
2 tbsps chopped
2 tbsps chopped green pepper
2 tbsps chopped tomato
1 to 2 cloves garlic -- minced
10 ounce can tomatoes and green chiles -- undrained
8 ounce can tomato sauce
1/4 cup water
1 1 1/2 tsps ground cumin
Salt and pepper -- to taste
Cook steak in oil in a heavy skillet over medium-high heat, stirring
constantly, until browned. Sprinkle with flour and stir well. Add onion
and remaining ingredients. Bring to a boil over medium hear; reduce heat
and
simmer, uncovered, 40 minutes or until meat is tender and sauce is thick.
Serve in flour tortillas or over hot cooked rice.
I have served it both ways and it is delicious both ways.
- - - - - - - - - - - - - - - - - -
NOTES : From the 1993 Southern Living Annual Recipes.
Cauliflower with beef "Sichuan Style"
Recipe By :
Serving Size : 4
Categories : Beef Main Dish
Meats Hot
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Round Steak -- *
5 each Nami black mushrooms
2 each Carrots -- Medium
2 cups Cauliflower
3 each Green Onions -- minced
1/2 teaspoon Ginger; fresh -- minced
2 each Cloves Garlic -- minced
1/2 teaspoon Szechuan Peppercorns -- crushe
3 tablespoons Peanut Oil
-----MARINADE-----
1/4 cup Soy Sauce -- thin
1/4 cup Dry Sherry
-----SAUCE-----
1 cup Chicken Stock
1 teaspoon Lan Chi black bean paste wit
Dashes of Chinkiang black vi
Drops Sesame Oil
1 each Cornstarch Paste -- **
-----S-----
1/2 cup Carrot Stock -- reserved
1/4 cup Marinade
1/4 cup Mushroom soaking liquid
* cut in 1/2 inch cubes. ** make into a thin paste.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++++++++++++++++ Combine soy and sherry for marinade. Marinate steak
pieces for 1 hour. Massage meat in marinade to aid tenderizing; drain,
reserving marinade. Wash and soak mushrooms for 1 hour; drain, reserving
soaking liquid, thinly slice. Wash, peel and roll-cut carrots.
(Roll-cut means slicing on a slight bias in 1" lengths but turning the
carrot a quarter tur (90 degrees) between slices. Wash cauliflower, trim
off thick part of stems, and either break or cut florets into pieces about
the size of the carrot pieces. Parboil carrots in boiling stock for about
3 minutes or until just beginnin to soften. Reserve carrots and stock.
Stir-frying: Heat peanut oil in hot wok. When oil just begins to smoke,
add drained steak cubes; stir-fry briskly for 1 minute until meat begins
to lose pinkness.
Don't overcook meat or it will be tough. Remove to holding plate.
Swirl remaining oil into wok. Add ginger, garlic and peppercorns; stir-fry
15 seconds. Add cauliflower and mushrooms; stir-fry 1 minute. Add
specified amounts of liquids generated during preparation: reserved carrot
stock, marinade, and mushroom soaking liquid; bring to boil. Cover wok;
reduce heat to medium, and simmer 3 minutes. Remove lid; turn heat to
high. When sauce boils again, add carrots and beef. Mix together. Splash
vinegar down sides of wok.
Push ingredients out of sauce, thicken with thin cornstarch paste.
Sauce should be a light gravy. Add seasame oil. Toss in green onion.
Serve.
- - - - - - - - - - - - - - - - - -
CAULIFLOWER WITH BEEF "SZECHWAN STYLE"
Recipe By :
Serving Size : 4
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Round steak -- *
5 Nami black mushrooms
2 Carrots -- medium
2 cups Cauliflower
3 Green onions -- minced
1/2 teaspoon Ginger; fresh -- minced
2 Cloves garlic -- minced
1/2 teaspoon Szechuan peppercorns -- crushe
3 tablespoons Peanut oil -- ---------marinade---
1/4 cup Soy sauce -- thin
1/4 cup Dry sherry -- ----------sauce-----
1 cup Chicken stock
1 teaspoon Lan chi black bean paste wit
Dashes of chinkiang black vi
Drops sesame oil
1 Cornstarch paste -- **
1/2 cup Carrot stock -- reserved
1/4 cup Marinade
1/4 cup Mushroom soaking liquid
* cut in 1/2 inch cubes. ** make into a thin paste.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++ Combine soy and sherry for marinade. Marinate steak pieces for 1
hour. Massage meat in marinade to aid tenderizing; drain, reserving
marinade. Wash and soak mushrooms for 1 hour; drain, reserving soaking
liquid, thinly slice. Wash, peel and roll-cut carrots. (Roll-cut means
slicing on a slight bias in 1" lengths but turning the carrot a quarter
tur (90 degrees) between slices. Wash cauliflower, trim off thick part of
stems, and either break or cut florets into pieces about the size of the
carrot pieces. Parboil carrots in boiling stock for about 3 minutes or
until just beginnin to soften. Reserve carrots and stock. Stir-frying:
Heat peanut oil in hot wok. When oil just begins to smoke, add drained
steak cubes; stir-fry briskly for 1 minute until meat begins to lose
pinkness. Don't overcook meat or it will be tough. Remove to holding
plate. Swirl remaining oil into wok.
Add ginger, garlic and peppercorns; stir-fry 15 seconds. Add cauliflower
and mushrooms; stir-fry 1 minute. Add specified amounts of liquids
generated during preparation: reserved carrot stock, marinade, and
mushroom soaking liquid; bring to boil. Cover wok; reduce heat to medium,
and simmer 3 minutes. Remove lid; turn heat to high. When sauce boils
again, add carrots and beef. Mix together. Splash vinegar down sides of
wok. Push ingredients out of sauce, thicken with thin cornstarch paste.
Sauce should be a light gravy. Add seasame oil. Toss in green onion.
Serve.
- - - - - - - - - - - - - - - - - -
CHICKEN FRIED ROUND STEAK
Recipe By :
Serving Size : 6
Categories : Beef Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak -- 1/2" thick
2 Beaten eggs
2 tablespoons Milk
2 cups Cracker crumbs
1/4 cup Shortening
Salt
Pepper
Cut steak into serving pieces.Pound steak thoroughly.Mix eggs and milk.Dip
meat into egg mixture,then into cracker crumbs. Brown,slowly,on both sides
in hot shortening.Season with salt and pepper to taste.Cover,tightly,cook
over very low heat 45 to 60 minutes or until tender.Serve with South Gravy
over steaks.Makes 6 servings.
- - - - - - - - - - - - - - - - - -
CHICKEN FRIED STEAK AND GRAVY
Recipe By :
Serving Size : 8
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----STEAK-----
4 pounds Round Steak -- 1/2-inch Thick
1 cup Milk
1 cup Flour -- unbleached
1/4 teaspoon Black Pepper
1/4 teaspoon Salt
Milk
-----GRAVY-----
4 tablespoons :Fat
4 tablespoons Flour -- unbleached
1 quart Milk
Tenderize round steak. Dip in milk & then flour, salt & pepper to taste.
Fry in deep fat at approcimately 375 Degrees F. until golden brown. After
steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. Stir
until smooth. Add 1 qt milk. Stir & cook until thickened for steak gravy.
From New Mexcio bbs... Enjoy! Kevin Wilson MHDT47A
- - - - - - - - - - - - - - - - - -
Chicken Fried Steak No. 1
Recipe By :
Serving Size : 4
Categories : Main Dish Beef
American
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Round steak
2 each Eggs
Salt & pepper
Flour
Meat tenderizer
~Cut the round steak into slightly small portions and beat with a mallet
or back of a knife until thin and all ratty looking. -Beat the eggs with a
little water. ~Mix the flour, salt, pepper, and about 1 1/2 t of
tenderizer together. -Dredge the meat through the eggs and then in the
flour mixture. -Fry on medium-high heat in oil and butter. Be careful that
it doesn't stick to the bottom of the pan too bad. As you cook, sprinkle
little bits of the flour mix in the pan so that you get a lot of good
drippings you'll use that for the gravy.
When the meat is cooked through, drain on paper towels while you make the
gravy. -Milk Gravy drain most all of the oil out of the pan, and add about
1/2 stick of butter or marg. -Stir around good over medium low heat to
scrape all the drippings off the bottom of the pan.
~Sprinkle some more of the flour mix into the pan until you almost have a
roux. -Add milk a little bit at a time, stirring real well with a flat
spatula to get it all mixed up. When desired consistency, remove from heat
and serve with the steak. -Try serving with Black-eyed peas and lots of
mashed potatoes or rice.
YUMM!!!!
- - - - - - - - - - - - - - - - - -
Chicken Fried Steak No. 3
Recipe By :
Serving Size : 4
Categories : Main Dish Beef
American
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Round steak -- tenderized
1 each Egg
Crackers -- saltine crushed
Oil
~Cut steak into serving size pieces. -Beat an egg and dip pieces into egg.
-Crush saltine crackers to a fine mixture and dip egg covered meat into
it. -Pan fry in a small amount of oil at medium. heat until golden brown.
-Then turn on other side and do the same. ~After second side is done
browning, reduce heat to low and cover for about 20 min.
~Before removing from pan increase heat and remove lid (To help reduce
moisture) for a few minutes. -All done, then pepper to taste.
No salt needed it's already in the crackers. Enjoy!
- - - - - - - - - - - - - - - - - -
Chili Primero
Recipe By :
Serving Size : 6
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Jim Vorheis
1 pound Smoked bacon -- cut into
pieces
4 pounds Round steak -- cut into
cubes
56 ounces Canned tomatoes
15 ounces Can tomato sauce
6 ounces Can tomato paste
7 ounces Can diced green chilies
2 tablespoons Diced jalapeno peppers -- (optional)
4 ounces Can diced, pickled cactus -- drained (optional)
2 cups Chopped onions
2 cups Chopped green bell pepper
1 cup Minced fresh parsley
2 teaspoons Ground coriander
3 Cloves garlic -- minced
8 teaspoons Ground cumin
1 teaspoon Cayenne pepper
1/4 teaspoon Dried oregano
1/4 teaspoon Paprika
2 teaspoons Salt
1 teaspoon Freshly ground black pepper
1 tablespoon Fresh lemon juice
2 tablespoons Mild chili powder
1/2 teaspoon Medium-hot chili powder
1/2 cup Masa harina (corn flour)
Garnish:
Sour cream
Shredded Cheddar cheese
Shredded Monterey Jack -- cheese
In large skillet, brown bacon; drain and set aside, reserving grease. In
same skillet, brown round steak. Put browned round steak and bacon pieces
in large stockpot. Stir in tomatoes with liquid, tomato sauce, tomato
paste, green chilies, jalapenos and cactus. Heat to simmering. In same
skillet, saute onions in 1/2 reserved bacon grease until transparent. Add
to stockpot. Repeat with green peppers. Stir in parsley, coriander,
garlic, cumin, cayenne pepper, oregano, paprika, salt, pepper, lemon juice
and chili powders. Cook over low heat for 1 hour, stirring occasionally
to prevent sticking. Sprinkle masa harina over soup and stir. Simmer
covered for 4 hours. Garnish each serving with sour cream and shredded
cheese.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
- - - - - - - - - - - - - - - - - -
CHILI STEAK
Recipe By :
Serving Size : 6
Categories : Tex-Mex Chili
Steak
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Rump or round steak -- 1 inch
1 teaspoon Salt
1/2 teaspoon Pepper
2 each Cl Garlic -- crushed
3 tablespoons Shortening
1/2 cup Green pepper -- chopped
1/2 cup Onion -- chopped
1 1/2 cups Texas red or original san an
1/2 cup Strong black coffee
Fat grams per serving: Approx. Cook Time: 1 hr Cut steak
into six servings. Mix salt, pepper, and crushed garlic; season both sides
of steak with mixture. Let stand in a dish (glass or pottery) for about 1
hour. Pat steaks dry and fry in the shortening until browned, turning
once. Remove from pan. Cook green pepper and onion in pan until soft; add
chili and coffee. Return steaks to pan ; bring to a boil. Reduce
temperature, cover and cook 45 minutes. Serve with rice. Makes 6 servings.
There's a lot of good things that chili goes with, or on, or in. Like
tortillas. Tamales. Sourdough bakin's. Cornbread. Beer bread. Texas Toast.
Eggs. Hash. Ground beef. Steak.
And you can fancy up chili with opnions, green peppers, tomatoes, avocado
or guacamole, and different kinds of cheese.
You get the idea. chili's not only one of the best eatin' ideas there ever
was, but one of the best for satisfying all kinds of tastes. From "Famous
Chile Recipes from Marlboro Country".
- - - - - - - - - - - - - - - - - -
CHINA PEPPER STEAK
Recipe By :
Serving Size : 4
Categories : Oriental Steak
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round steak
2 each Green pepper -- sliced
2 each Tomatoes -- quartered
4 each Onions -- chopped
4 tablespoons Soy sauce
1 cup Bean sprout
1/4 cup Butter
1/2 teaspoon Sugar
1/2 teaspoon Cornstarch
1 each Garlic -- clove minced
1/4 teaspoon Pepper
1/2 teaspoon Salt
2 tablespoons Water
Slice steak thinly in short cross- wise pieces. Heat butter in skillet
and add garlic, salt and pepper. Add beef and brown on both sides.
Add soy sauce and sugar; cover and simmer for 5 minutes. Add rinsed
sprouts, tomatoes and green peppers; cover and simmer 5 minutes.
Dissolve corn starch in water and stir in. Stir until sauce thickens.
Sprinkle with onions and serve on rice.
- - - - - - - - - - - - - - - - - -
CHINESE BEEF AND BEANS
Recipe By :
Serving Size : 1
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round steak
1 Envelope French's brown
Gravy mix
1 tablespoon Soy sauce
1 teaspoon Sugar
1/8 teaspoon Ground ginger
3 tablespoons Salad oil
1 package Frozen French style green
Beans 10 oz.
2/3 cup Water
Slice steak diagonally into thin strips. Combine contents of gravy mix,
soy sauce, sugar and ginger. Pour over meat; toss to cover; Heat 1/2 of
the oil in a large skillet. Add green beans and cook, stirring, 5 minutes
until tender and crisp. Remove from pan. Heat remaining oil in same pan.
Add steak. Cook for 3 to 5 minutes, stirring until brown. Add beans and
water. Cook, stirring until heated. Serve over hot rice. Randy Rigg
- - - - - - - - - - - - - - - - - -
Chinese Beef with Vegetables (Lf)
Recipe By :
Serving Size : 4
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon Peanut oil
2 teaspoons Water
12 ounces Round steak -- trimmed of fat
Cut diagonally into
1 medium Onion -- cho
teaspoon Ground ginger 2 cup
Broccoli -- chopped Carrots -- sliced 1 cup Beef stock 1 cup Snow peas 1/2
cup Water chestnuts -- drained sliced 1/2 cup Bean sprouts 1
tablespoon Soy sauce 1 tablespoon Cornstarch -----PER SERVING-----
*cals *mg chol *gm dietary fiber *gm fat *mg sodium (analyses do not --
include the rice, wh 1gm of fat per -- 1/2 cup Place oil and water in
large skillet or wok and heat over med-high heat.
Add meat and onion and brown lightly. Add remaining ingredients except soy
sauce and cornstarch. Cover and cook until vegetables are just tender. Mix
the soy sauce and cornstarch together to make a paste. Stir into the other
ingredients and cook, stirring occasionally, until thickened. Serve with
brown rice. Makes 4 servings.
Recipe By :
- - - - - - - - - - - - - - - - - -
Chinese Pepper Steak
Recipe By :
Serving Size : 4
Categories : Beef Main Dish
Oriental
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round Steak
1/4 cup oil
1 clove garlic
1/2 cup onion -- coarse Chop
2 cups green pepper -- bite size
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ginger
1 tablespoon cornstarch
1 cup beef stock
1 tablespoon soy sauce
Cut steak diagonally across grain into thin slices; cut into strips 2"
long. Heat oil in skillet over medium heat; add garlic and remove after 3
minutes. Add meat and brown. Mix onion, green pepper, salt, pepper and
ginger. Cook over medium heat, stirring constantly, for 3 minutes, until
just tender. Blend cornstarch with broth & soy sauce. Stir into mixture in
skillet. Bring to boil and cook, stirring constantly,
until liquid is thickened. Serve over rice.
- - - - - - - - - - - - - - - - - -
CHINESE PEPPER STEAK #1
Recipe By :
Serving Size : 6
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Top Round Steak
2 tablespoons Vegetable Oil
1 Clove Garlic -- Minced
1 teaspoon Salt
1 cup Beef Broth
1 cup Julienned Bell Pepper
1 cup Thinly Sliced Celery
1/4 cup Thinly Sliced Onion
1/2 cup Coca-Cola
2 medium Ripe Tomatoes
2 1/2 tablespoons Cornstarch
1/4 cup Coca-Cola
1 tablespoon 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.
From: "International Cooking with Coca-Cola", a give-away pamphlet from
The Coca-Cola Company, 1981.
- - - - - - - - - - - - - - - - - -
CHINESE PEPPER STEAK #2
Recipe By :
Serving Size : 6
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round steak
Onion
1/4 cup Butter
Garlic
1/2 teaspoon Salt
4 tablespoons Soy sauce
1/2 teaspoon Sugar
1 can Bean sprouts
1 cup Tomatoes
1 Inch pieces green pepper
1/2 tablespoon Cornstarch
Cooked rice
Slice steak in short thin pieces. Heat butter, salt, onions, and garlic in
skillet and in it cook beef until brown. Add soy sauce and sugar; cover
and cook 5 minutes. Add bean sprouts, tomatoes, and peppers; cover and
cook 5 minutes. Stir in corn starch. Serve over rice.
- - - - - - - - - - - - - - - - - -
CHINESE PEPPER STEAK #3
Recipe By :
Serving Size : 6
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round Steak -- cut into thin
2 To 3 T Olive Oil
1/2 cup Onions -- chopped
3 Cloves Garlic -- chopped
2 Green peppers -- cut into thin
1/2 cup Celery -- chopped
1/4 teaspoon Pepper
1/2 can Consomme -- undiluted
1 tablespoon Cornstarch
2 tablespoons Water
2 teaspoons Soy Sauce
Saute steak in oil until brown. Add next six ingredients. Cover and simmer
30 minutes. Blend cornstarch with water and soy sauce. Add to meat mixture
and stir just until thickened. Serve with rice or pasta.
SOURCE: Know Your Onions SHARED BY: Jim Bodle 9/92
- - - - - - - - - - - - - - - - - -
CHINESE PEPPER STEAK - WITH COKE
Recipe By :
Serving Size : 6
Categories : Beef Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Top round steak -- OR
boneless sirloin -- (1 to 1-1/2 lbs)
2 tablespoons Oil
1 medium Clove garlic -- minced
1 teaspoon Salt
1 cup Beef broth, or bouillon -- canned and undiluted
1 cup Green pepper, cored -- seeded, cut in
thin strips
1 cup Celery -- thinly sliced
1/4 cup Onions -- thinly sliced
1/2 cup COCA-COLA
2 medium Tomatoes -- ripe
2 1/2 tablespoons Cornstarch
1/4 cup COCA-COLA
1 tablespoon Soy sauce
Rice -- cooked and hot
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 of Coca-Cola.
Cover and simmer for 5 minutes. Do not overcooked, the vegetables should
be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into
meat.
Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir
mixture into the meat and cook until sauce is thickens, about 1 minute,
stirring lightly with a fork. Serve over hot rice.
Makes 6 (3/4 cup) servings.
- - - - - - - - - - - - - - - - - -
COUNTRY FRIED STEAK
Recipe By :
Serving Size : 4
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round steak
1/2 cup Flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Bacon grease or canola oil
2 tablespoons Flour
2 cups Milk
Trim visible fat from meat and cut into 4 equal serving pieces.Pound steak
with a mallet to tenderize it.Mix flour,salt,and pepper in a shallow,wide
bowl and dredge each piece of meat in it,coating well on both sides.Heat
grease or oil until hot but not smoking in a heavy,wide skillet with a
lid.
Brown the meat pieces on both sides,turn heat down a bit,cover and let
steak fry like chicken for 15 to 20 minutes,until done.Remove cover and
let steak crisp for about 5 minutes.Take steak from the pan and drain.
Leave about 2 tables.of drippings and all the browned flecks of crust in
the pan.Turn the heat a bit lower,sprinkle flour into the drippings and
stir to keep from lumping while it browns.
Slowly add milk,stirring.Let it cook until thick,about 3 to 5
minutes.Taste and add seasoning,if needed.Serve gravy on the side.Makes 4
servings....
- - - - - - - - - - - - - - - - - -
CREAMED VENISON
Recipe By :
Serving Size : 2
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Cubed Elk/Deer round steak
3 tablespoons Margarine or butter
2 cups Medium white sauce
1 teaspoon Celery salt
1/4 teaspoon Pepper
3 tablespoons Chopped parsley
2 teaspoons Worcestershire sauce
1/4 cup Pickle relish
-----TOPPING-----
1/2 cup Dry bread crumbs
2 tablespoons Margarine or butter
Brown steak in 3 tablespoons margarine or butter. Add a small amount of
water and cook in a covered skillet until tender, adding a little water
from time to time as needed. When done add white sauce, seasonings,
parsley and pickle relish. Put mixture in a greased casserole. Sprinkle
top with bread crumbs and dot with margarine or butter. Bake in a
moderate oven (350 degrees F.) until crumbs are browned.
Source: Agrigultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
(18:18)
- - - - - - - - - - - - - - - - - -
CREOLE STEAK
Recipe By :
Serving Size : 1
Categories : Diabetic Meats
Main Dish Rice
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients:
2 pounds Lean round steak
1/4 cup Flour
2 teaspoons Salt
2 teaspoons Paprika
1/2 teaspoon Pepper
3 tablespoons Vegetable oil
1 cup Onion -- chopped
1/3 cup Green pepper -- chopped
1 can (16 ounces) tomatoes
1/2 cup Raw rice
1 cup Condensed beef broth
1 cup Water
Directions: Cut steak into 7 equal serving pieces. Mix flour, salt,
paprika, and pepper, dredge meat in mixture. Heat oil in a large frying
pan. Lightly brown onions and green peppers and remove from oil. Brown
meat in remaining oil. Cover meat with onions and green peppers. Cut up
tomatoes and add with their liquid to meat. Sprinkle rice into pan.; add
broth and water. Mix thoroughly. Bring to a boil, turn heat down, and
cover tightly. Simmer 1 1/2 hours or until meat is tender, stirring
occasionally.
To help cut down on cooking time I purchase the tenderized round steak. I
also use Minute Rice.
: Nutritive value per serving: CHO 21 gm., PRO 30 gm., FAT 22 gm.
Calories 409, Sodium 1018 mg.
: Food Exchanges per serving: 4 Medium-Fat Meat Exchanges plus 1
Bread Exchange plus 1 Vegetable Exchange
- - - - - - - - - - - - - - - - - -
Creole Steak Strips
Recipe By :
Serving Size : 5 Preparation Time :6:30
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds boneless round steak
salt and pepper
1 onion -- chopped
1 cup celery -- slices
1 cup tomato juice -- seasoned
2 teaspoons Worcestershire sauce
1/8 teaspoon garlic powder
1 medium green pepper -- chopped
10 ounces okra, frozen
2 1/2 ounces mushrooms, canned -- drained
carrot curls - optional
Cut steak into strops about 1/2 inch wide and 2 inches long. Sprinkle
with salt and pepper. Place in slow-cooking pot with onion, celery,
tomato juice, Worcestershire sauce, and garlic powder. Cover and cook on
low 6 to 8 hours. Turn control to high. Add green peppers and partially
thawed okra and mushrooms. Cover and cook on high for 30 minutes or until
okra is done. Garnish with carrot curls if desired. Serve over rice.
- - - - - - - - - - - - - - - - - -
CRISTEL'S BEEF STRIPS WITH SWEET & HOT SAUCE
Recipe By :
Serving Size : 4
Categories : Misc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round steak
2 tablespoons Water
1 teaspoon Salt
1/3 cup Cooking oil
1 Egg
1 cup Dry bread crumbs
1/4 teaspoon Ginger
Dash of pepper -- --------------------
SWEET & HOT SAUCE
1/3 cup Catsup
2 1/2 tablespoons Vinegar
1/4 teaspoon Dry mustard
2 1/2 tablespoons Sugar
2 1/2 tablespoons Soy sauce
1/4 teaspoon Hot pepper sauce
Recipe Source: Cristel Morton, London, Ontario, Canada.
Trim fat from steak. Cut steak into 3/4 inch wide strips.
Beat the egg in a bowl with water until well mixed.
In a separate bowl, mix bread crumbs, salt, ginger and pepper.
Dip strips in egg mixture, then roll through crumb mixture. Arrange
strips on a baking sheet *SEE NOTE BELOW* Chill in refrigerator at least
15 minutes *SEE NOTE BELOW* Depending on the size of the steak and the
thickness of the cut, more egg and crumb mixture may be necessary.
Heat oil in a large fry pan until hot. Oil should be about 1/4 inch deep
in the pan. Remove strips from refrigerator and fry in oil a few at a time
for about 30 - 40 sec per side (top & bottom) turning once. Do not
overcook.
Remove strips and drain on paper towel. Keep the strips warm. (Placing
paper towel on a cookie sheet and placing in a 200F oven seems to work
well.) SWEET & HOT SAUCE:
Combine all ingredients for the sauce in a saucepan (or measuring cup)
and stir together well. Heat on stove top, or in microwave until bubbly
hot.
Serve beef strips with hot sauce and french fries.
NOTE: The steak can be cut and frozen so that the preparation time is
greatly reduced. After the steak is cut, roll in flour and arrange so that
the strips can be laid out to thaw in a single layer. If the strips are
still chilled when it's time to cook them, just dip into the egg, roll in
crumbs and place directly into the hot oil. The chilling process is to
firm up the egg & crumb mixture so that they don't fall off the meat
during the frying. If the meat is already sufficiently cold (from
defrosting), the chilling in the refrigerator is not necessary.
- - - - - - - - - - - - - - - - - -
Crockpot Beef and Peppers
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :8:00
Categories : Crockpot Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds round steak -- lean
2 green peppers -- sliced thin
2 tablespoons dried onions -- minced
1 cup beef broth
2 tablespoons low sodium soy sauce
1/2 teaspoon ground ginger
1 garlic clove -- minced
1 teaspoon Worcestershire sauce
* Use dried onions or finely chop about 1/2 of a fresh onion.
1. Cut the steak into serving size pieces. If desired you can brown
the meat in a little hot oil before adding to crockpot. Place the thinly
sliced pepper rings in bottom of crockpot, reserving a few to place on top
of meat if desired. (Vegetables cook better when placed on bottom of pot.)
Arrange the meat on pepper, careful to not stack one piece directly on top
of another. Mix all other ingredients and pour over meat and peppers.
2. Cover and cook on low for 8-10 hours or on high for about 4 hours.
Serve with mashed potatoes and simply seasoned vegetables.
- - - - - - - - - - - - - - - - - -
CROCKPOT BUDGET BEEF STROGANOFF
Recipe By :
Serving Size : 5
Categories : Meats Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak
1 1/2 cups Beef bouillon
1 teaspoon Salt
1 tablespoon Catsup
1/8 teaspoon Pepper
2 tablespoons Dry white wine
1 Onion sliced
1/4 pound Fresh mushrooms
1/4 teaspoon Garlic salt
1 tablespoon Worcestershire sauce
1 cup Sour cream
3 c flour Cut steak into 1/
with salt and pepper. Drop into the bottom of a crock pot with onion. Mix
garlic salt, Worcestershire sauce, bouillon, and catsup. Pour over the
meat. Cover and cook on low for 6 to 8 hours or until tender. Turn control
to high. Add wine and >> mushrooms. Dissolve flour in small amount of
water. Add to meat mixture, stirring until blended. Cook on high for 15
minutes or until slightly thickened. Stir in sour cream; turn off heat.
Serve with rice or noodles.
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CROCKPOT HUNGARIAN GOULASH
Recipe By :
Serving Size : 6
Categories : Stews Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steaks -- cut in 1/2"
1 cup Chopped onion
1 Clove garlic -- minced
2 tablespoons Flour
1 teaspoon Salt
1/2 teaspoon Pepper
1 1/2 teaspoons Paprika
1/4 teaspoon Dried thyme -- crushed
1 (14 1/2 oz) can tomatoes
1 cup Sour cream
Noodles
Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat
steak cubes. Add all remaining ingredients except sour cream. Stir well.
Cover and cook on Low 8-10 hours. Add sour cream 30 minutes before
serving, and stir in thoroughly. (High: 4-5 hours, stirring
- - - - - - - - - - - - - - - - - -
CROCKPOT ROUND STEAK ITALIANA
Recipe By :
Serving Size : 6
Categories : Meats Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Round steak
15 1/2 ounces Spaghetti sauce w/mushrooms
1 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Pepper
16 ounces Can whole small onions
Cut steak into 5 or 6 serving-size pieces. Coat with salt, oregano, and
pepper. In crock-pot pour spaghetti sauce over the meat. Cover and cook on
low for 7 to 9 hours or until meat is tender. Turn control to high; add
onions. Cook on high for 10 to 15 minutes. Serve with Italian green beans
and toasted garlic cheese bread... Makes 5 to 6 servings...
- - - - - - - - - - - - - - - - - -
CROCKPOT ROUND STEAK WITH RICH GRAVY
Recipe By :
Serving Size : 6
Categories : Meats Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Round steak
10 1/2 ounces Cream of mushroom soup
1 1/2 ounces Pkg onion soup mix
1/4 cup Water
Cut steak into 5 to 6 serving size pieces. Place in crock-pot. Add dry
onion soup mix, water, and condensed mushroom soup. Cover and cook on low
for 6 to 8 hours. Excellent when served with mashed potatoes... Makes 5 to
6 servings.......
- - - - - - - - - - - - - - - - - -
CROCKPOT SEASONED BEEF IN SAUCE
Recipe By :
Serving Size : 6
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak
1/4 cup Flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 Onions
1 tablespoon Worchestershire sauce
1 teaspoon Curry powder
1 teaspoon Molasses
1/2 teaspoon Powdered ginger
1 cup Water
1 cup Sour cream
2 tablespoons Horseradish sauce
Combine flour, salt and pepper. Cut round steak into cubes. Toss meat
cubes with flour mixture. Brown in a little hot oil. Put in crockpot,
add sliced onions, Worchest. sauce, curry, molasses, ginger and water.
Cover and slow cook 6 hours. Just before serving add sour cream mixed
with horseradish.
Serve with rice, peas and cottage cheese/pear salad.
Posted By Sam Waring <waring@ima.infomail.com> On rec.food.recipes or
rec.food.cooking
- - - - - - - - - - - - - - - - - -
CROCKPOT SWEDISH STYLE STEAK
Recipe By :
Serving Size : 6
Categories : Meats Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Boneless round steak
1 Bouillon cube -- crumbled
3/4 cup Water
Salt and pepper
1/4 cup Flour
1 teaspoon Dill weed
1 Medium onion sliced
1 cup Sour cream
Cut steak into serving-size pieces. Sprinkle with salt and pepper. Place
in a crock-pot. Add dill, onion, bouillon cube and 1/2 cup water. Cover
and cook on low for 6 to 8 hours. Remove meat. Thicken juices with flour
dissolved in 1/4 cup cold water. Turn control to high; cook 10 minutes or
until slightly thickened.
Stir in sour cream. Turn off the heat. Serve sauce over meat, with mashed
potatoes or noodles.
- - - - - - - - - - - - - - - - - -
CROCKPOT SWISS STEAK
Recipe By :
Serving Size : 4
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Round steak -- cut serv. size
1 teaspoon Oregano
1/4 teaspoon Red pepper flakes
1/4 teaspoon Pepper
15 ounces Tomato sauce
1 Onion -- sliced
Flour meat, blend remaining ingredients, except onion.
Put meat in crockpot, top with sliced onion, pour on sauce. Cover, cook
on low 6-8 hours.
Posted By Sam Waring <waring@ima.infomail.com> On rec.food.recipes or
rec.food.cooking
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Curried Beef and Potatoes
Recipe By :
Serving Size : 4
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Beef top round steak
2 small Potatoes -- halved and thinly
(1/2 lb total)
1/2 cup Beef broth
2 teaspoons Cornstarch
1/4 teaspoon Salt
Nonstick spray
3/4 cup Chopped onion
3/4 cup Chopped green or red pepper
1 tablespoon Cooking or olive oil
1/2 teaspoon Ground cumin
1 teaspoon Curry powder
1 medium Tomato -- coarsely chopped
1. Partially freeze meat. Thinly slice across the grain into bite- sized
strips. Set aside.
2. Cook sliced potatoes in boiling water about 5 minutes or until tender.
Drain and set aside.
3. Meanwhile, for sauce, stir together beef broth, cornstarch and salt.
4. Spray a wok or large skillet with nonstick spray. Heat over medium
high heat. Add onion and stir-fry 2 minutes. Add green pepper and stir-fry
about 2 minute more or till vegetables are crisp-tender. Remove from wok.
5. Add oil to hot wok. Add beef, curry powder and cumin. Stir-fry 2-3
minutes or until beef is done. Push beef from the center of the wok.
6. Stir sauce and add to the center of the wok. Cook and stir till
thickened and bubbly. Stir in onion mixture, potatoes and tomato. Cook and
stir all ingredients for 1 minute or till heated through.
Nutritional information: per serving... 251 calories, 23 g protein, 21 g
carbohydrates, 8 gm fat, 53 mg cholesterol, 414 mg sodium, 714 mg
potassium.
Source: Better Homes and Gardens New Dieters' CookBook, 1994 Typed for
you by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098
- - - - - - - - - - - - - - - - - -
CURRIED STEW
Recipe By :
Serving Size : 4
Categories : Ethnic Beef
Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
2 tablespoons Peanut or other vegetable -- oil
1 1/3 pounds Bottom round steak -- cut into
cubes
1/2 large Onion -- finely chopped
2 large Tomatoes, cored -- chopped
1/2 teaspoon Salt
1 teaspoon Strong sweet curry powder -- or to taste
Red pepper flakes
Heat the oil in a skillet; add meat cubes and sear, turning to brown on
all sides . Add onion and tomatoes. Cook over high heat until tomatoes
release their juices. Add salt and curry powder and simmer until meat is
tender.
Add water if stew gets so dry it might burn.
Place pepper flakes in a small bowl and pass at the table.
Serves 4.
PER SERVING: 200 calories, 18 g protein, 7 g carbohydrate, 12 g fat (3 g
saturated), 45 mg cholesterol 320 mg sodium, 2 g fiber.
From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.
- - - - - - - - - - - - - - - - - -
CZECHOSLOVAKIAN GOULASH
Recipe By :
Serving Size : 6
Categories : Beef Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round steak -- cut into pieces
1 medium Size can V-8 vegetable
Juice
3 Carrots -- chopped
10 Potatoes -- peeled and chopped
1/2 Head cabbage -- chopped
Chili powder
Salt
Black Pepper
Ketchup
Water
Few dashes of
Worcestershire sauce
Brown cut up pieces of meat.Season with chili powder,salt and black
pepper.Add chopped vegetables and V - 8 vegetable juice. Add ketchup and
Worcestershire sauce to taste.Add water as needed.Cook until vegetables
are tender and meat is done.
- - - - - - - - - - - - - - - - - -
Deviled Swiss Steak
Recipe By :
Serving Size : 10
Categories : Steak Beef
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Beef Round Steak *
2 teaspoons Dry Mustard
1 1/2 teaspoons Salt
1/4 teaspoon Pepper
2 tablespoons Cooking Oil
4 ounces (1 cn) Sliced Mushrooms
1 tablespoon Worcestershire Sauce
Carrot Curls Or Parsley
* Round Steak should be cut 3/4 to 1-inch thick.
~------------------------------------------------------
~----------------- Cut round steak into serving size pieces. Combine dry
mustard, salt and pepper; sprinkle over round steak and pound on both
sides with meat mallet. Brown steak quickly in oil in large frying pan.
Pour off drippings. Drain liquid from mushrooms and add enough water to
make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover
tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5
minutes of cooking time.
Remove steak to warm serving platter and top with mushrooms. Garnish with
carrot curls and parsley or celery leaves.
- - - - - - - - - - - - - - - - - -
DINER GOULASH
Recipe By :
Serving Size : 8
Categories : Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Chuck or round steak -- cut
In cubes
1/4 cup Shortening
1 cup Onion
1 small Garlic -- minced
3/4 cup Ketchup
1 tablespoon Brown sugar
2 teaspoons Salt
2 teaspoons Paprika
Pepper to taste
1/2 teaspoon Dry mustard
2 tablespoons Worcestershire sauce
1 1/2 cups Water
2 tablespoons Flour
1/4 cup Cold water
1 package (8 oz) noodles
Brown first 4 ingredients.Combine and mix ketchup,brown sugar,salt
paprika,pepper,dry mustard and Worcestershire sauce.Add mixture and 1 1/2
cup water to meat mixture.Simmer 2 to 2 1/2 hours.When meat is tender,mix
flour and 1/4 cup cold water.Stir into meat mixture.Heat to
boiling,stirring constantly.Boil 1 minute.Pour over hot cooked noodles.
- - - - - - - - - - - - - - - - - -
Dutch Spiced Beef
Recipe By :
Serving Size : 4
Categories : Steak Beef
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Beef Round Steak *
1/2 teaspoon Salt
1/8 teaspoon Pepper
6 tablespoons Butter
1 each Large Spanish Onion **
1 tablespoon Water
1 1/2 tablespoons Vinegar
1 teaspoon Prepared Mustard
1 each Bay Leaf
2 each Whole Cloves
4 each Canned Spiced Onions
12 each Strips Pimiento
* Steak should be 3/4 inch thick. ** Onion should be thickly sliced.
~------------------------------------------------------ ~-----------------
Cut steak into 4 pieces; rub with salt and pepper.
Heat butter in large frying-pan until hot but not brown. Brown meat on
both sides; remove to platter. Add sliced onions to frying-pan and fry
lightly; remove from pan. Add water to frying-pan, scraping pan to loosen
any bits of beef. Return meat to pan; cover with onion slices. Add
vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1 1/2 hours
or until tender, turning every 1/2 hour. Place steaks on serving platter.
Remove bay leaf and cloves and place onions on platter. Granish each
steak with 1 spiced onion and 3 pimiento strips.
- - - - - - - - - - - - - - - - - -
Easy Beef Roll-Ups
Recipe By :
Serving Size : 4
Categories : Steak Beef
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Beef Round Steak *
1 1/2 pounds Lean Beef Bacon
2 teaspoons Cooking Oil
1 each Env. Onion Soup Mix 1 1/4 oz
2 cups Water
2 teaspoons Cornstarch
1/2 cup Water
Parlsey
3 each Cherry Tomatoes
* Round Steak should be cut 1/2-inch thick.
~------------------------------------------------------
~----------------- Trim separable fat from steak nd remove bone.
Pound with meat mallet or saucer; slice into strips 1 inch wide and 4
inches long. trim any excess fat from bacon. Place bacon slices on steak
strips and roll up, securing with small wooden picks.
Brown roll-ups slowly in hot oil in large frying-pan.
Remove roll-ups to pressure pan. Add soup-mix and 2 cups of water to
frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid
over roll-ups. Cook at 10 lbs pressure 10 minutes. Remove roll-ups to warm
serving dish. Combine cornstarch and 1/2 cup water, mixing until smooth.
Add to liquid in pressure pan and simmer, stirring constantly, 3 to 4
minutes or until thickened. Pour gravy over roll-ups; garnish with
parsley and cherry tomatoes.
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EASY ORIENTAL BEEF STIR-FRY
Recipe By :
Serving Size : 1
Categories : Beef Oriental
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
beef top round steak -- cut 1 inch thick
1/3 cup Walnuts -- coarsely chopped
1/3 cup Water
1 tablespoon . cornstarch
2 tablespoons Each dry sherry and soy -- sauce
2 tablespoons Peanut oil -- divided
1 Clove garlic -- slivered
1 package ( 16 oz's.) frozen -- vegetable mixture
as broccoli -- red
bamboo shoots and -- straw mushrooms)
2 cups Hot cooked rice
Partially freeze beef top round steak to firm and cut lengthwise in half.
Slice across the grain into thin strips l/8-inch thick; reserve. Heat
large frying pan or wok over medium-high heat. Add walnuts and stir-fry
1-2 minutes or until lightly browned; reserve.
Combine water and cornstarch; stir in sherry and soy sauce. Reserve. Heat
1 tablespoon oil in same pan over medium-high heat. Add garlic and beef
strips (1/2 at a time) and stir-fry 1 minute. Remove; reserve. Add
remaining oil to same pan; cook vegetables over medium-high heat 5
minutes, stirring occasionally.
Stir in reserved beef strips. Add reserved cornstarch mixture; cook and
stir until mixture comes to a boil and thickens slightly. Serve stir-fry
over rice; sprinkle with reserved walnuts. Makes 4 servings.
PREP TIME: 20 minutes. Freezing time: 30 minutes. Cook time: 12 minutes.
FOOD FACTS: calories 474; protein 37g; fat 21g; carbohydrate 36g; iron
4.8mg (27 percent RDA); sodium 597mg; cholesterol 82mg.
From the files of Al Rice, North Pole Alaska. Feb 1994
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EASY STEAK CROCKPOT
Recipe By :
Serving Size : 4
Categories : Meats Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small Round steak
1 can Cream of mushroom soup
3/4 can Water
1 package Dry onion soup mix
Few potatoes
Peel and cut potatoes in quarters. Place on bottom of pot. Cut meat in
medium size pieces. Place on top of potatoes. Add onion soup mix. Pour
mushroom soup over the top and add water. Cover and cook on LOW for 6
hours. Makes great gravy.
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ENGLISH BEEF POT PIE
Recipe By :
Serving Size : 4
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Beef round steak*
3 tablespoons Flour
1 teaspoon Salt
1/4 teaspoon Pepper
2 Carrots -- pared & sliced
3 Poetatoes -- peeled & sliced
1 Onion; large -- thinly sliced
1 can Whole tomatoes (16.oz)
1 *****BISCUIT TOPPING******
* cut into 1-inch cubes PLace steak cubes in crock-pot. Combine flour,
salt and pepper, toss with steak to coat thoroughly.
Stir in remaining ingredients except Biscuit Topping and mix thoroughly.
Cover and cook on LOW setting for 7 to 10 hours.
One hour before serving, remove meat and vegetables from crock-pot and
pour into shallow 2-1/2-quart baking dish. Preheat oven to 425 degrees.
Cover meat mixture with Biscuit Topping. Bake for 20 to 25 minutes. 4
servings (about 2-1/2 quarts BISCUIT TOPPING: 2 cups flour, 1 teaspoon
salt, 3 teaspoons baking powder, 1/4 cup shortening, 1/4 cup milk. Mix dry
ingredients. Cut in shortening until mixture resembles coarse cornmeal.
Add milk all at one time; stir well. Pat out on floured board; roll out to
cover baking dish.
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ENGLISH STEAK & KIDNEY PIE (BRITISH ISLES)
Recipe By :
Serving Size : 6
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Beef Kidneys*
3/4 pound Round Steak
1 Flour
1 Salt and Pepper
1 tablespoon Oil
1 cup Chopped onion
1 Hot water
1 Bay leaf
2 Sprigs parsley
1 Celery leaf top
1/2 cup Mushrooms
1/2 cup Diced carrots
2 tablespoons Flour (heaping)
1/2 cup Cold water
1 Pastry for 1 crust
English Steak & Kidney Pie (British Isles) *4 Veal kidneys may be used
for a milder flavor Remove the skin and coarse parts from the kidneys.
Wash in salted water.
Cut into 1" squares. Pound flour into round steak and cut into pieces.
Combine flour, salt and pepper. Dredge kidney in seasoned flour. Heat
oil in heavy skillet and brown beef cubes on all sides, add onion and
kidneys and cook slowly until brown. Cover meats with hot water, add bay
leaf, parsley and celery tops. Cover tightly and simmer for 1 hour. Remove
meat to deep baking dish. Add mushrooms, carrots. Mix 2 T flour with 1/2
cup water and add to pan liquor to thicken it. Pour over meat and
vegetables and top with pastry crust. Bake in 350 degree F oven for about
1 hour.
Posted by: Grandma Sheila (Exner) July, 1991
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Fiesta Steak **
Recipe By :
Serving Size : 6
Categories : Beef Marinades
Drinks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
2 pounds Top round steak -- boneless
about 1" thick
1/4 cup Lime juice
2 tablespoons Vegetable oil
2 tablespoons Tequila
1/2 teaspoon Salt
1/2 teaspoon Cumin
1/2 teaspoon Cayenne pepper
2 Garlic cloves -- fine chopped
1 cup Salsa
1/2 cup Sour cream
Pierce beef with fork several times on both sides. Mix lime juice, oil,
tequila, salt, cumin, red pepper and garlic in shalloq glass or plastic
dish. Place beef in dish; turn to coat with marinade. Cover and
refrigerate at least 6 hours, turning beef occasionally. Remove beef from
marinade; reserve marinade. Cover and grill beef 4-5" from medium coals,
20-25 minutes for medium, brushing occasionally with the marinade and
turning once. Cut beef across grain into thin slices. Serve with salsa and
sour cream.
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FOIL-WRAPPED STEAK
Recipe By :
Serving Size : 2
Categories : Meats Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak
2 tablespoons Butter or margarine
1 teaspoon Garlic powder
1/2 teaspoon Black pepper
1 large Onion -- 1x2 inch slices
1 Bell pepper -- 1x2 inch slices
1 Carrot -- shredded or sliced
1 Celery stalk -- 1 inch pcs.
3 tablespoons Worcestershire sauce
Or substitute
1 tablespoon Worcestershire powder
Trim the ligament and fat from the round steak. Place double layer of
aluminum foil in bottom of shallow baking pan (9x15x2 or thereabouts in
size). Place meat on foil.
Spread unmelted butter or margarine on top of meat, season with garlic
powder, pepper and half of Worcestershire sauce or powder. Pile vegetables
on top. Top with remaining Worcestershire.
Cover with 2 additional layers of foil, wrap tightly to keep steam and
juices inside.
Bake 2 1/2 hours in 350 F oven.
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FRENCH ONION BEEF
Recipe By :
Serving Size : 6
Categories : Crockpot Main Dish
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds Boneless beef round steak
1 package (8 oz) fresh slice mushrooms
1 large Onion sliced into rings
1 can French onion soup condensed
1 package 15 minute herb stuffing mix
1/4 cup Margarine or butter -- melted
4 ounces Shredded mozzarella cheese
Cut beef into 6 serving-size pieces. Layer half of the beef, mushrooms
and onion in 3 1/2 to 4-quart slow cooker; repeat layers. Pour soup over
ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours
or until beef is tender and no longer pink.
Before serving, toss stuffing mix and contents of seasoning packet with
melted margarine and 1/2 cup liquid from pot. Place stuffing on top of
contents in slow cooker; cover.
Increase heat to high setting. Cook 10 minutes or until stuffing is
fluffy. Sprinkle with cheese; cover. Cook until cheese is melted.
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GARLIC STEAK STIR-FRY
Recipe By :
Serving Size : 6
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak/venison
1/4 cup Light soy sauce
1 cup Beef bouillon
1/4 teaspoon Ginger
2 Clove mashed garlic
1/4 cup Cooking sherry
4 tablespoons Peanut oil
2 Clove chopped garlic
1 1/2 cups Boiling water
3 large Green peppers cut into 1/2
Inch strips
1 cup Sliced water chestnuts
3 tablespoons Cornstarch
Sherry or sesame oil
Hot boiled rice
Cut meat against the grain into 1/2 inch strips (this is easier to do if
meat is partially frozen). Make a marinade for the meat by combining soy
sauce, bouillon ginger, mashed garlic and sherry. Marinate steak for 2-12
hours in the refrigerator. Dry meat on paper towels. In a wok, heat peanut
oil and saute chopped garlic until it turns golden brown. Remove, leaving
at least 2 tablespoon oil in wok. Add meat to oil and saute until brown
(add just a dash of sherry/sesame oil to meat while it's browning). Add
reserved marinade and 1 cup boiling water. Simmer 45 minutes or less time,
if desired. When meat is tender, remove and keep in warm oven. Pour
marinade in separate pan and add cornstarch. Add remaining 1/2 cup boiling
water, if needed. Simmer until thick. Stir-fry green pepper and water
chestnuts in liquid remaining in wok. Add meat and marinade gravy. Add
dash sesame oil to taste. Serve over boiled rice.
Recipe By :
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GREEN PEPPER STEAK
Recipe By :
Serving Size : 4
Categories : Beef Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round steak
1/4 cup Soy sauce
10 milliliters Diced garlic
1 1/2 teaspoons Grated fresh ginger
1/4 cup Salad oil
1 cup Thinly sliced green onion
1 cup Red or green bell pepper
1 Stalk celery -- cut thin
1 tablespoon Cornstarch
1 cup Water
2 Tomatoes -- wedged
Cut beef across grain into thin strips,1/8" thick.Combine soy sauce,garlic
and ginger.Add beef;toss.Set aside while preparing vegetables. Heat oil in
wok.Add beef,toss over high heat until browned. Taste meat.If it is not
tender,cover and simmer for 30 to 40 minutes over low heat. Turn heat up
and add vegetables.Toss until vegetables are tender crisp,about 10
minutes.
Mix cornstarch with water.Add to pan.Stir and cook until thickened.Add
tomatoes.
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Grilled Beef Kababs
Recipe By :
Serving Size : 4
Categories : Beef Marinades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SOLOMON (JJGF65A)
-----PHILLY.INQUIRER-----
1/4 cup Lemon juice
2 tablespoons Worcestershire sauce
3 tablespoons Corn oil
1/3 cup Soy sauce
2 tablespoons Yellow mustard
1 Clove garlic -- minced
1 1/2 pounds Lean round steak -- boneless
1 Large green pepper
4 ounces Fresh mushrooms
8 Cherry tomatoes
1 Very large onion
Make marinade by combining lemon juice,Worcestershire sauce,oil,soy
sauce,mustard,garlic.Cut beef into 1" chunks,then put in marinade.Cover
and marinate in refrigerator for 12 hours or more...
Cut vegetables into chunks,making at least 8 pieces of each.Remove beef
cubes from marinade,reserving marinade...
On 4 medium or long skewers,alternate pieces of meat and vegetables.Grill
over hot coals,basting occasionaly with marinade,for about 15
minutes,turning shewers regularly.(Allow 5 to 10 minutes longer for well
done meat.).Serve hot.Makes 4 servings....
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Grilled Beef Kababs-Philadelphia Inquirer
Recipe By :
Serving Size : 4
Categories : Beef Marinades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PHILLY.INQUIRER-----
1/4 cup Lemon juice
2 tablespoons Worcestershire sauce
3 tablespoons Corn oil
1/3 cup Soy sauce
2 tablespoons Yellow mustard
1 Clove garlic -- minced
1 1/2 pounds Lean round steak -- boneless
1 Large green pepper
4 ounces Fresh mushrooms
8 Cherry tomatoes
1 Very large onion
Make marinade by combining lemon juice,Worcestershire sauce,oil,soy
sauce,mustard,garlic. Cut beef into 1" chunks,then put in marinade.Cover
and marinate in refrigerator for 12 hours or more... Cut vegetables into
chunks,making at least 8 pieces of each.Remove beef cubes from
marinade,reserving marinade... On 4 medium or long skewers,alternate
pieces of meat and vegetables.Grill over hot coals,basting occasionaly
with marinade,for about 15 minutes,turning shewers regularly.(Allow 5 to
10 minutes longer for well done meat.).Serve hot.Makes 4 servings....
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Grilled Beef Kabobs 2
Recipe By :
Serving Size : 4
Categories : Bar-B-Q Beef
Marinades On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Lemon juice
2 tablespoons Worcestershire sauce
3 tablespoons Corn oil
1/3 cup Soy sauce
2 tablespoons Yellow mustard
1 Clove garlic -- minced
1 1/2 pounds Lean round steak -- boneless
1 Large green pepper
4 ounces Fresh mushrooms
8 Cherry tomatoes
1 Very large onion
Make marinade by combining lemon juice,Worcestershire sauce,oil,soy
sauce,mustard,garlic.Cut beef into 1" chunks,then put in marinade.Cover
and marinate in refrigerator for 12 hours or more...
Cut vegetables into chunks,making at least 8 pieces of each.Remove beef
cubes from marinade,reserving marinade...
On 4 medium or long skewers,alternate pieces of meat and vegetables.Grill
over hot coals,basting occasionaly with marinade,for about 15
minutes,turning shewers regularly.(Allow 5 to 10 minutes longer for well
done meat.).Serve hot.Makes 4 servings....
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GRILLED SOUTH OF THE BORDER STEAK
Recipe By : HUBERT
Serving Size : 6
Categories : On The Grill Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Beef round steak, 1/2 inch thick
1 envelope Instant meat marinade, (4/5 ounce)
1/4 cup Catsup
1 Tablespoon Worcestershire sauce
1/8 teaspoon Red pepper sauce
1 can Refried beans (15 1/2 ounces)
1/4 cup Cheddar cheese, shredded
Chili peppers
Potato chips
Score each side of meat 1/8 inch deep in diamond pattern. Prepare
instant meat marinade as directed on envelope except stir in catsup,
Worcestershire sauce, and red pepper sauce. Marinate meat as directed on
envelope. Remove meat from marinade; reserve marinade. Heat beans in
foilware pan 15 to 20 minutes on side of grill. About 5 minutes before
serving, sprinkle cheese on beans. Place meat on grill 2 inches from hot
coals. Cook 5 minutes on each side, brushing frequently with reserved
marinade. Cut steak into serving pieces; serve with spoonfuls of beans,
chili peppers, and potato chips. Makes 6 servings.
- - - - - - - - - - - - - - - - - -
HERBED STEAK AND ONIONS
Recipe By :
Serving Size : 4
Categories : Bar-B-Q Meats
Main Dish Low-Cal
On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Tomato juice
1 tablespoon Olive or cooking oil
1/2 teaspoon Dried basil -- crushed
1/2 teaspoon Dried oregano -- crushed
1/4 teaspoon Pepper
Clove garlic -- minced
1 pound Top round steak -- 1" thick
Lg onions -- thin sliced rings
For marinade, combine tomato juice, oil, basil, oregano, pepper, and
garlic. Set aside.
Trim fat from steak and cut into 4 equal portions.
Place meat in a plastic bag set in a deep bowl. Pour marinade over steak.
Seal bag; turn to coat steak well. Marinate overnight in the refrigerator.
Then, drain steak, reserving marinade.
Place onion slices on an 18" square of heavy foil.
Turn edges of foil up slightly. Drizzle 1/2 cup of the reserved marinade
over onions. Fold foil tightly to seal. Grill onion packet and steak on an
uncovered grill directly over medium coals for 10 minutes. Turn onion
packet and steak; brush steak with marinade.
Grill steak to desired doneness, allowing 8-10 minutes more for medium.
Grill onions 8 minutes more or till tender.
Unwrap onions and place on a serving plate. Arrange meat atop onion. Spoon
any remaining sauce from onions over the meat.
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HOT HUNAN HOAGIES
Recipe By :
Serving Size : 8
Categories : Chinese Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Beef top round steak -- cut
1 thick
30 milliliters Garlic -- mashed
1/2 cup Dry sherry
1/2 cup Dark soy sauce
1/4 cup Vegetable oil
1 tablespoon Grated fresh ginger
1 Relish recipe
8 Hoagie rolls
-----RELISH-----
2 teaspoons Vegetable oil
1 teaspoon Sesame oil
1 teaspoon White wine vinegar
1/2 teaspoon Dark soy sauce
1/4 teaspoon Sugar
1/8 teaspoon Hot pepper sauce
1/2 cup Sliced green onions
1/2 cup Chopped mushrooms
1/2 cup Chopped green pepper
1/2 cup Chopped red pepper
HOAGIES: Place steak in plastic bag or utility dish.Combine garlic,sherry,
soy sauce,oil and ginger;pour over steak.Cover dish and marinate in
refrigerator 4 to 8 hours,turning at least once.Meanwhile,prepare
relish.Remove steak from marinade.Place on rack in broiler pan so surface
of meat is 4" from heat;reserve marinade.Broil 16 to 20 minutes,turning
once and basting with reserved marinade.Let stand 5
minutes.Meanwhile,split hoagie rolls and toast under broiler.Carve steak
diagonally across grain into thin slices.Place beef in hoagie rolls;top
with relish and serve.Makes 8 servings.
RELISH: Combine vegetable oil,sesame oil,vinegar,soy sauce,sugar and hot
pepper sauce.Add green onions,mushrooms and peppers.Let stand 30
minutes.Yield:about 1 3/4 cups.
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ISLAND TERIYAKI
Recipe By :
Serving Size : 5
Categories : Meats Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Soy sauce
1/4 cup Salad oil
2 tablespoons Molasses
2 tablespoons Ground ginger
-- or --
2 teaspoons Grated gingerroot
2 teaspoons Dry mustard
6 each Cloves garlic -- minced
1 1/2 pounds 1/4-inch-thick round steak
3/4 teaspoon Instant meat tenderizer
Combine first 6 ingredients. Cut meat across grain in strips 1 inch wide.
Use tenderizer according to label directions. Add meat to soy mixture,
stirring to coat; let stand 15 minutes at room temperature.
Lace strips accordion-style on skewers.
Broil 5 inches from heat 5 to 7 minutes or till cooked rare to
medium-rare, turning frequently and basting with soy marinade (or cook and
baste over charcoal). Serve hot as an appetizer.
Note: If you plan to marinate longer than 15 minutes, don't use
tenderizer.
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ITALIAN ROLLUPS
Recipe By :
Serving Size : 6
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Woodward
-----HOFFMAN'S CROCKERY FAVORITES-----
1/4 cup Pine nuts -- coarsely chopped
10 milliliters Garlic -- minced
2 tablespoons Fresh parsley -- chopped
2 tablespoons Fresh basil -- chopped
1 tablespoon Olive or vegetable oil
1/4 teaspoon Salt
1/8 teaspoon Pepper
1 1/2 pounds Boneless round steak -- about
thick
6 slices Proscuitto -- well trimmed
1 cup Beef broth or bouillon
1 ounce Dried porcini or shitake -- mushrooms
1/2 cup Dry red wine
2 tablespoons Cornstarch
1/4 cup -Water -- cold
Pine nuts -- for garnish
In small bowl, combine 1/4 cup chopped pine nuts, garlic, parsley, basil,
oil, salt, and pepper. Remove most of fat from steak. Cut into 6 pieces
about 3"x4".
Pound to about 1/4" thickness or 4"x6". Place a slice of prosciutto on
each slice of pounded round steak.
Spoon about 1 tbsp herb mixture on each. Roll up like a jelly roll. Tie
with string. Place on bottom of slowcooker. Heat broth or bouillon to
boiling. Pour over dried mushrooms. Add to cooker. Pour in wine.
Cover; cook on LOW 6 to 7 hrs. Remove meat; cover and keep warm. Turn pot
to HIGH. Dissolve cornstarch in water. Stir into liquid in pot. Cover;
cook on HIGH 15 to 20 mins. or until thickened. Spoon over rollups.
Sprinkle with pine nuts.
Per serving - 326 cal, 36 g pro, 7 g carbo, 15 g fat, 101 mg chol, 395 mg
sod Author - Mable Hoffman
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JERKY HOME STYLE
Recipe By :
Serving Size : 4
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round steak -- cut in strips 4
" thick
1/4 cup Soy sauce
1 tablespoon Worchestshire sauce
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder
1/2 teaspoon Black pepper
3/4 teaspoon Hot sauce
1/2 teaspoon Hickory salt
Fat grams per serving: Approx. Cook Time: 8 hrs Slice
round steak, cut in strips about 4 in. long and 1/8 in. thick. (The
slicing is easier if the steak is partially frozen.) Combine all the
ingredients and marinate in the fridge for at least 8 hrs, mixing
occasionally. Then skewer the marinated strips on bamboo skewers or
toothpicks and hang the strips in the oven with a pan below to catch the
drippings. Set the oven on it's lowest setting (l00-150 F) and use
something to keep the door ajar. The jerky should be dry after 8-10 hours.
This was my first time making j erky and the product come out surprizingly
good, but perhaps a bit too salty.
You might want to try low salt soy .
~+
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LEMON PEPPER STEAK AND POTATO WEDGES
Recipe By :
Serving Size : 6
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Fresh lemon juice
3 tablespoons Olive oil -- devided
3 large Garlic cloves -- crushed
2 teaspoons Dried oregano leaves
1 teaspoon Lemon pepper seasoning -- devided
1 1/2 pounds Beef top-round steak -- cut
One inch thick
3 Baking potatoes -- each cut
6 lengthwise wedges
Combine lemon juice, 1 tablespoon oil, garlic, oregano and 1/2 teaspoon
lemon pepper seasoning in a large plastic bag. Place steak in bag and turn
to coat. Close bag securely and marinate beef in refridgerator 30
minutes, turning once.
Toss potatoes with remaining 2 tablespoons oil and 1/2 teaspoon lemon
pepper seasoning; coat evenly. Remove steak from marinade. Place on one
side of rack in broiler pan; arrange potatoes on the other side. Place pan
under broiler so surface of meat is 3 to 4 inches from heat. Broil 15 to
20 minutes until steak is rare (140 degrees) to medium (160 desgrees) and
potatoes are tender. Turn steak and potato wedges over once during
cooking.
Carve steak into thin slices and serve with potatoes.
Six servings, each: 270 calories, 29 gm protein, 11 gm fat, 72 mg
cholesterol, 13 gm carbohydrates, 58 mg sodium.
From: FoodSection Houston Chronicle 1/94 Best Recipe's 1993
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London Broil with Grainy Mustard Marinade
Recipe By : Redbook - March, 1994
Serving Size : 6 Preparation Time :0:50
Categories : Magazines
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds top round steak -- trimmed of fat
3 tablespoons Dijon mustard -- country style
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon soy sauce, low sodium
1 teaspoon Worcestershire sauce
2 cloves garlic -- crushed
1 tablespoon fresh ginger root -- peel & finely chop
1/2 teaspoon fresh ground black pepper
1. Place steak in large glass baking dish. In small bowl combine
mustard, oil, lemon juice, soy sauce, Worcestershire sauce, garlic, ginger
and pepper; using wire whisk or fork, beat well to blend. Pour mixture
over steak; turn meat several times to coat well with marinade. Let stand
at room temperature 30 minutes, turning once or twice.
2. Meanwhile heat broiler.
3. Remove steak from marinade, reserving marinade; place on rack in
broiler pan. Broil, 3 to 4 inches form heat source, about 7 minutes on
each side for medium-rare or until to desired doneness. Brush with
remaining marinade after turning.
4. Transfer steak to serving platter; let stand about 5 minutes before
slicing. Seve steak cut into thin slices on the diagonal.
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Serving Ideas : Serve with Oven-crisped Crisscross Potatoes
Low Fat Pepper Steak
Recipe By :
Serving Size : 4
Categories : Mom's Best Low-Cal
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
3 pounds Boneless top round steak
Thinly sliced
1 1/2 large Bell pepper thinly sliced
2/3 cup Water
1 teaspoon Beef boullion
2 tablespoons Teriyaki sauce
1 medium Garlic clove
1 tablespoon Plus 1 t cornstarch
1 1/2 medium Tomato thinly sliced
2 cups Hot cooked rice
1 medium Onion -- thinly sliced
Spray skillet with cooking spray. Saute beef and remove. Saute onion and
garlic in skillet until tender. Add pepper and a small amount of water to
onion and garlic; cover and cook on low until tender. Sprin- kle with
boullion granules and add teriyaki sauce and 2/3 c water.
In a measuring cup, make a paste with the 1/4 cup hot water and corn
starch. Pour into the skillet and cook for a few minutes until thick.
Add tomato and cook until tender. Serve over hot cooked rice.
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Marinated Beef Province Style
Recipe By :
Serving Size : 6
Categories : Beef Marinade
Main Dish Entertain
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound Bacon
2 pounds Round steak
2 each Cloves garlic
2 tablespoons Chopped parsley
1 pinch Ground cloves
1 pinch Allspice
3 tablespoons Red wine vinegar
2 1/2 cups Red wine
6 each Medium onions
6 each Medium carrots
Salt & pepper to taste
3 tablespoons Oil
2 tablespoons Brandy
1 pinch Thyme
1 each Sprigs parsley
1 pinch Rosemary
1 each Small orange
Cut meat into 2 inch cubes. Dice the bacon. Skin and crush the garlic,
using the tip of a firm knife, in a pinch of salt on the chopping board,
or use a garlic press; blend with the chopped parsley, cloves, and
allspice. Put the meat into a dish, and add the wine vinegar, wine, and
garlic spice mixture.
Peel and thinly slice one third of the onions and carrots, add to the
marinade with a little salt and pepper. Leave for at least 12 hours
turning occasionally. Peel the remaining onions and carrots, quarter the
onions but leave the carrots whole.
Heat the oil in a large heavy skillet, fry the diced bacon and quartered
onions until golden brown, and spoon into a casserole.
Remove the meat from the marinade, drain well.
Brown meat in the oil remaining in the pan and add to the onions.
Pour the marinade liquid and vegetables into the skillet and stir well to
absorb the last of the oil. Add the whole carrots, brandy, and herbs. Cut
the zest from the orange and squeeze a little orange juice and add this
and the zest to the sauce. Season the sauce with a little salt and pepper.
Pour over the meat and onions, cover the casserole. Cook in the center of
a slow (350 d F) for 2 1/4 hours. To serve, remove the garni.
This dish is particularly good when served with spaghetti, macaroni, or
noodles, topped with butter, grated cheese and a little chopped parsley.
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MEAN AND LEAN BEEF STROGANOFF
Recipe By :
Serving Size : 4
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Beef round steak -- cut 1/2"
Thick and trimmed of fat
1 tablespoon Cooking oil
2 cups Sliced fresh mushrooms
1/2 cup Dry sherry
1/2 cup Water
1/2 teaspoon Instant beef bouillon
Granules
1 8 ounce carton plain low
Fat yogurt
1 tablespoon All purpose flour
1 teaspoon Sugar
1/2 teaspoon Salt
Dash pepper
2 cups Hot cooked rice
Snipped parsley (opt)
Partially freeze the steak.Thinly slice across the grain into bite-size
strips.In skillet,brown meat,half at a time, in hot oil for 2 to 4
minutes.Remove meat from skillet.Add sliced mushrooms to the skillet;cook
for 2 to 3 minutes or until tender.Remove mushrooms.Add sherry,water and
bouillon granules to the skillet;bring to boiling.Cook,uncovered,over high
heat 3 minutes or until liquid is reduced to 1/3 cup. Combine
yogurt,flour,sugar,salt and pepper;mix well.Stir the low fat yogurt
mixture into the liquid in the skillet;stir in meat and mushrooms.Cook and
stir over low heat until the mixture is thickened and heated through;DO
NOT BOIL.Serve over hot cooked rice.Sprinkle the beef stroganoff mixture
with snipped parsley,if desired.Makes 4 servings.
- - - - - - - - - - - - - - - - - -
MEAT AND POTATOES
Recipe By :
Serving Size : 4
Categories : Meats Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Round Steak -- 1/2" Thick
2 pounds Potatoes
8 ounces Tomato Sauce
1 1/2 teaspoons Salt
1/2 teaspoon Ground Pepper
1/2 teaspoon 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 Approcimately ONE cup of water and simmer until meat and potatoes are
tender. Potatoes will thicken sauce.
- - - - - - - - - - - - - - - - - -
Mexican Beef
Recipe By :
Serving Size : 5
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Boneless round steak
1 Clove garlic -- minced
1/4 teaspoon Pepper
1/2 teaspoon Salt
1 tablespoon Chili powder
1 tablespoon Mustard
1 Onion -- chopped
1 Cube
Crushed
16 ounces Tomatoes -- canned -- cut up
16 ounces Kidney beans -- canned --
Drained
Beef bouillon cubes --
Spread meat with mixture of garlic, pepper, salt, chili powder, and
mustard. Cut into 1/2-inch wide strips. Place in slow-cooking pot. Cover
with onion, bouliion cube, and tomatoes. Cover and cook on low for 6 to 8
hours. Turn control to high. Add beans and cook, covered, for 30
minutes.
Serve on bed of rice.
Recipe By :
- - - - - - - - - - - - - - - - - -
Mexican Steak
Recipe By : Western Mexican Cookbook
Serving Size : 4
Categories : Meats Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound round steak
2 tablespoons lard
2 potatoes -- sliced
8 green chiles -- roasted & peeled
2 small onion -- sliced
1 cup tomatoes -- cooked
1 clove garlic -- finely chopped
1 tablespoon vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon flour
Rub vinegar on both sides of the meat. Pound in garlic, salt, pepper, and
flour. Cut into small pieces. Brown in hot lard. Cook until meat is
tender. Add vegetables; season to taste. Cover. Simmer until vegetables
are tender.
- - - - - - - - - - - - - - - - - -
NOTES : From: Western Mexican Cookbook
A Compilation of Recipes for the Preparation of Mexican Foods
Sonoran Style
Compiled by Alfonso C. Pain, Tucson, Arizona
MasterCook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com
Mexican-Style Chili Beef
Recipe By :
Serving Size : 4
Categories : Meats Main Dish
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Lean beef round steak
1 tablespoon Vinegar
1 Onion -- thin sliced
2 cups Crushed tomatoes -- undrained
1 cup Water
1 Fresh hot jalapeno pepper
1 Garlic clove -- minced
1/2 teaspoon Ground cumin
1/4 teaspoon Dried oregano
Spray a non-stick pan with cooking spray. Brown the beef cubes over
moderate heat. Turn to brown evenly.
Drain and discard any melted fat. Stir in vinegar and onion. Cook and stir
just until onion begins to brown.
Stir in remaining ingredients. Lower heat to simmering. Cover and simmer
1 1/2 to 2 hours until meat is very tender. Uncover and simmer until
sauce is thick. Skim fat, if any.
- - - - - - - - - - - - - - - - - -
MIDDLE EASTERN STYLE BEEF
Recipe By :
Serving Size : 4
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Lean round steak -- cut into
Strips
1 small Onion -- chopped
2 tablespoons Butter or margarine
1 can 10 1/2 oz. condensed beef
Broth
1/2 Soup can water
1 1/2 cups Frozen broccoli -- cauliflower
And carrots -- thawed
1/4 cup Raisins
1 tablespoon Lemon juice
1/8 teaspoon Cinnamon
1 1/2 cups Dry rice
1/2 cup Sliced almonds
Brown beef and onion in hot butter in a large skillet.Add broth
water,vegetables,raisins,lemon juice and cinnamon.Bring to a boil Stir in
rice and almonds.Cover;remove from heat.Let stand 5 minutes.Fluff with a
fork.Makes 4 servings.
- - - - - - - - - - - - - - - - - -
MOCK DUCK
Recipe By :
Serving Size : 4
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Onion -- chopped
1/2 cup Celery -- chopped
1/2 cup Mushroom -- chopped
1 tablespoon Butter
3/4 cup Dry bread crumbs
1/2 teaspoon Savory -- dried
1/4 teaspoon Thyme -- dried
& pepper
1 pound Round steak
1 tablespoon Vegetable oil
3/4 cup Beef stock
In a skillet, cook onion, celery and mushrooms in butter until softened.
Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to
taste and just enough water or stock to moisten.
Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces; spread
with stuffing almost to edges. Roll up each from widest sides; secure with
string. In skillet, brown rolls in oil. Add stock; cover and simmer for 1
hour, turning and basting occasionally, or bake in 325F oven for 1 hour.
MAKES: 4 or 5 servings
- - - - - - - - - - - - - - - - - -
Mom's Macaroni with Steak
Recipe By :
Serving Size : 4
Categories : Entrees
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round steak
Onions -- chopped (to taste)
Bell pepper -- chopped
Paprika -- to taste
Garlic -- to taste
Stewed tomatoes -- 2 cans
Oregano -- to taste
Salt and pepper -- to taste
ds MSG Mushroom pieces, can (opt) Celery, liquified (opt) 8 oz Elbow
macaroni 1 c Cheddar, sharp, grated Slice steak into thin strips about 3
inches long. Brown in oil in bottom of pressure cooker. Add onions, bell
pepper and paprika; cook, but don't brown. Add garlic (Mom used a
spoonful of garlic ground in oil).
Add stewed tomatoes and spices. If not tomato doesn't seem strong
enough, add small can of tomato paste or sauce. (Don't add if can avoid
it.) Add blended celery at this point, plus mushroom pieces. (Liquid
would make it unnecessary to add tomato paste, she says.) Add 8 oz box of
macaroni and push beneath liquid, making sure all is covered. Put on
cover and add weight of 15 pounds, over high heat. After starts popping,
cook 4-5 minutes, but no longer. Let pressure off, remove lid and stir in
cheese. Serve.
- - - - - - - - - - - - - - - - - -
MOOSE STROGANOFF
Recipe By :
Serving Size : 4
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Moose round steak -- diced
Fat for frying
Salt
Pepper
2 cans Cream of mushroom soup
1 can Milk -- 10 oz
1/4 cup Onions -- chopped
Brown steak in fat in frying pan, season to taste with salt and pepper.
Combine steak, soup, milk and onions in casserole. Bake at 350 degrees F
for 1 hour. Serve over cooked rice if desired.
- - - - - - - - - - - - - - - - - -
O'donoghue's Beef Stew
Recipe By :
Serving Size : 1
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Round steak -- or stew
Steak
3 medium Carrots
3 medium Parsnips
1/2 cup Barley -- pearled
8 Potatoes
Stock or soup mixture (beef
Or oxtail)
Salt
Pepper
Mixed herbs
Boil some water in a large saucepan, sufficient to cover the meat and
have approx 1" left above. Put in the chopped (large chunks) meat,
lower heat to keep the stew simmering, put in the chopped/diced carrots
and parsnips, add herbs, salt and pepper to taste, leave simmer for a
while (say 20 mins). Add the peeled whole potatoes and some stock/soup
mixture or cornflour to thicken, keep the mixture simmering and stir
occasionally, after about 1hr from start-time taste and check the
potatoes. If it tastes ok then its done. Remember the best stews are
left on for a long time 1 1/2 hrs or more. Contributed by: Desmond P.
O'Donoghue (8614903@ul.ie) Recipe By : "Aine.McManus"
<mcmanus@maths.anu.edu.au>, Gaelic List
- - - - - - - - - - - - - - - - - -
Orange Beef
Recipe By :
Serving Size : 1
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Top round steak -- thin sliced
2 tablespoons Sherry
2 tablespoons Cornstarch
2 each Egg whites
6 tablespoons Peanut oil
-----SAUCE-----
1 1/2 cups Beef stock
2 tablespoons Light soy sauce
1 teaspoon Sugar
1 1/2 tablespoons Cornstarch
1 teaspoon Red wine vinegar
5 each Dried red peppers -- crumbled
8 each Thin slices of orange rind -- fresh pepper to tast
Whisk together the sherry, cornstarch, and eg whites until the mixture is
foamy. Add the beef and toss to coat the peices well. Set aside. Cut
meat into 2 X 2" pieces. Heat 4 Tb peanut oil in wok. Fry quickly, just
until crispy and browned, remove to wok rack to drain.
Add remaining 2 TB peanut oil to wok. Add orange rind and red peppers to
hot oil in wok. Stir-fry until orange rind begins to darken and aroma
from oil becomes pleasant. Add remaining ingredients and stir until
bubbly (add more beef stock if to thick), Add fried beef and toss to caot
with sauce. Serve at once with steamed white rice.
- - - - - - - - - - - - - - - - - -
ORANGE BEEF #2
Recipe By :
Serving Size : 4
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Top round steak -- thinly sliced
2 tablespoons Sherry
2 tablespoons Cornstarch
2 Egg whites
6 tablespoons Peanut oil
-----SAUCE-----
1 1/2 cups Beef stock
2 tablespoons Light soy sauce
1 teaspoon Sugar
1 1/2 tablespoons Cornstarch
1 teaspoon Red wine vinegar
5 Dried red chile peppers -- Broken into pieces
8 Thin slices of orange rind -- (orange part only) o
Fresh ground black pepper -- To taste
Whisk together the sherry, cornstarch, and egg whites until the mixture is
foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat
into 2x2-inch pieces. Heat 4 Tbs. peanut oil in wok. Fry quickly, just
until crispy and browned, remove to wok rack to drain.
Add remaining 2 Tbs. peanut oil to wok. Add orange rind and red peppers
to hot oil in wok. Stir-fry until orange rind begins to darken and aroma
from oil becomes pleasant. Add remaining ingredients and stir until bubbly
(add more beef stock if too thick). Add fried beef and toss to coat with
sauce. Serve at once with steamed white rice.
Contributed to the echo by: Stephanie Dicamillo Originally from: Chinese
co-worker Orange Beef
- - - - - - - - - - - - - - - - - -
ORANGE-BEEF STIR-FRY
Recipe By :
Serving Size : 4
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SAUCE-----
1 tablespoon Cornstarch
1 teaspoon Sugar
1 teaspoon Instant beef bouillon -- granules
1 teaspoon Orange peel -- finely shredded
1/2 cup Orange juice
1 tablespoon Soy sauce
-----BEEF-----
12 ounces Beef top round steak
Nonstick spray coating
1 Clove garlic -- minced
4 Green onions -- bias cut into
lengths
1 tablespoon Cooking oil
8 ounces Fresh spinach -- torn into
pieces
4 ounces Sliced water chestnuts -- drained (1/2 can)
2 cups Cooked rice -- hot
Orange Sauce: For Orange Sauce, combine all of the sauce ingredients and
set aside.
Beef: Partially freeze steak; slice thinly across the grain into strips.
Spray a wok or large skillet with nonstick spray coating. Stir-fry garlic
and onion 1 minute and remove from wok. Add oil to wok, if needed.
Stir-fry half of the beef for 2 to 3 minutes.
Remove form the wok and stir-fry the rest of the beef.
Return all of the beef to the wok. Stir in the Orange Sauce. Cook and
stir until bubbly. Stir in spinach, water chestnuts, and onion mixture.
Cover and cook for 1 minute. Serve hot over rice.
LOW CALORIE RECIPES; Summer 1988 Posted by Fred Peters.
- - - - - - - - - - - - - - - - - -
ORIENTAL GRILLED STEAKS
Recipe By :
Serving Size : 4
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Top round steaks -- 1-inch
(3 Lbs)
1/2 cup Soy sauce
1/2 cup Dry sherry
2 tablespoons Sugar
1/2 teaspoon Ground ginger
1/4 teaspoon Dry mustard
1/2 teaspoon Garlic powder
Place steaks in a plastic bag. Mix remaining ingredients in small bowl.
Pour marinade over steaks; turn steaks to coat. Close bag securely and
refrigerate for 4 to 6 hours. Let stand at room temperature for 1 hour
before cooking. Prepare grill for cooking. Remove steak from bag and
reserve marinade. Grill steak 4 inches from medium coals, 5 minutes per
side for rare, 7 minutes for medium, and 10 minutes for well done. Brush
with reserved marinade before turning over.
Family Circle GREAT IDEAS Vol 12 No 4 Posted by Fred Peters.
- - - - - - - - - - - - - - - - - -
ORIENTAL SPICY ORANGE BEEF
Recipe By :
Serving Size : 4
Categories : Beef Oriental
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Beef flank or round steak
2 tablespoons Corn oil
1/4 cup Slivered orange peel
10 milliliters Minced garlic
1/2 teaspoon Ground ginger
2 tablespoons Corn starch
1 cup Cool beef broth
1/4 cup Soy sauce
1/4 cup Dry sherry
1/4 cup Orange marmalade
1/2 teaspoon Crushed dried red pepper
In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until
browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1
minute. Stir together: corn starch, beef broth, soy sauce, sherry,
marmalade and pepper. Stir into beef. Stirring constantly, bring to boil
over medium heat. Boil 1 minute. Serve over rice. Serves 4.
- - - - - - - - - - - - - - - - - -
OVEN STEW
Recipe By : HUBERT
Serving Size : 12
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Beef round steak, cut into 1-inch cubes
4 cups Carrots, sliced
2 cups Celery, sliced
4 medium Onions, sliced
2 cans Water chestnuts, sliced, drained -- (5 ounces each)
2 cans Mushrooms, sliced, drained -- (6 ounces each)
1/4 cup Gold Medal Flour
2 Tablespoons Gold Medal Flour
2 Tablespoons Sugar
2 Tablespoons Salt
2 cans Tomatoes (16 ounces each)
2 cups Burgundy *
Heat oven to 350 degrees F. In roasting pan or 2 Dutch ovens, mix
meat, carrots, celery, onions, water chestnuts, and mushrooms. Mix flour,
sugar, and salt; stir into meat mixture(s). Stir in tomatoes and
burgundy. Cover; bake 4 hours or until meat is tender. Makes 12
servings.
*2 cups water plus 2 teaspoons instant beef bouillon can be substituted
for the burgundy.
- - - - - - - - - - - - - - - - - -
PARMESAN ROUND STEAK
Recipe By :
Serving Size : 6
Categories : Main Dish Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Round steak; boneless -- 3/4"
1 Egg -- beaten
1/3 cup Milk
1/2 cup Breadcrumbs; fine -- dry
1 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Ac'cent
3 tablespoons Bacon drippings
1/2 cup Water
1/4 teaspoon Oregano; dried -- whole
1/4 cup Parmesan cheese -- grated
6 small Onions -- peeled
1/4 teaspoon Salt
1/4 teaspoon Paprika
Trim excess fat from steak; pound to 1/2 inch thickness. Cut steak into
serving size pieces.
Combine egg and milk; beat well. Combine breadcrumbs, 1 ts. salt,
pepper, and Ac'cent. Dip steak in egg mixture, dredge in breadcrumb
mixture, and brown in bacon drippings. Place steak in a lightly greased 2
quart baking dish. Add water and sprinkle with oregano and cheese.
Add onions to steak; sprinkle with 1/4 teaspoon salt and paprika.
Cover tightly and bake at 325 degrees for 1 hour and 15 minutes or until
tender.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
Nancy Coleman.
- - - - - - - - - - - - - - - - - -
Pepper Steak Strips
Recipe By :
Serving Size : 5
Categories : Main Dish Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Env. Meat Marinade *
1 pound Round Steak **
1 each Med. Onion -- Chopped
2 tablespoons Butter Or Margarine
1 teaspoon Bottled Brown Boquet Sauce
8 ounces (1 can) Stewed Tomatoes
1/2 teaspoon Dried Thyme Leaves
2 tablespoons Unbleached Flour
1/4 cup Red Wine Or Water
1 each Med Green Pepper ***
8 ounces (1 Can) Mushrooms ****
3 cups Hot Cooked Rice
* Envelope of Meat Marinade From Store should weigh about .8 ozs. **
Steak should be cut into strips, about 1/8-inch thick and about *** Green
Pepper should be seeded and cut into strips. **** Mushrooms should be
stems and pieces, and should be drained.
~------------------------------------------------------
~------------------ Prepare marinade as diredcted on envelope.
Marinate beef as directed on envelope; drain well. Cover and microwave
onion and margarine in 2-qt casserole on high (100%) 1 minute. Stir in
bouquet sauce, tomatoes, and thyme. Mix in beef.
Cover and microwave 8 minutes; stir. Microwave on medium (50%) 10
minutes. Shake flour and wine in tightly covered container. Stir into meat
Mixture. Add pepper strips and mushrooms; mix into sauce.
Cover and microwave until meat is tender, 6 to 8 minutes. Serve over hot
Rice.
- - - - - - - - - - - - - - - - - -
PEPPERS & STEAK
Recipe By :
Serving Size : 6
Categories : Crockpot Main Dish
Low-Cal Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Lean round steak
2 Green peppers -- chopped
2 tablespoons Minced dried onion
1 cup Beef boullion
1/4 cup Soy sauce
1/2 teaspoon Ground ginger
1/2 teaspoon Garlic powder
Cut steak into serving size portions. Place half the steak in Crockpot.
Arrange green peppers on steak.
Place remaining steak on top. Mix remaining ingredients and pour over
meat. cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5
hours.
Each serving: 186 calories. Submitted By DONNA@WEBSTER.DEMON.CO.UK On
THU, 02 NOV 1995 144219 GMT
- - - - - - - - - - - - - - - - - -
PEPPERS AND STEAK FOR CROCKPOT
Recipe By :
Serving Size : 6
Categories : Crockpot Main Dish
Low-Cal Meats
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Lean round steak
2 Green peppers -- chopped
2 tablespoons Minced dried onion
1 cup Beef boullion
1/4 cup Soy sauce
1/2 teaspoon Ground ginger
1/2 teaspoon Garlic powder
Cut steak into serving size portions. Place half the steak in Crockpot.
Arrange green peppers on steak.
Place remaining steak on top. Mix remaining ingredients and pour over
meat. cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5
hours.
Each serving: 186 calories. ~
- - - - - - - - - - - - - - - - - -
RAGOUT A LA BERGHOF
Recipe By :
Serving Size : 8
Categories : Hamburger German
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Butter
3 1/2 pounds Round Steak -- Boneless *
1 cup Onion -- Chopped
1 1/2 cups Green Bell Pepper -- Chopped
1 pound Mushrooms -- Sliced
1/2 cup Unbleached Flour
2 cups Beef Broth -- Canned/Homemade
1 cup White Wine -- Dry
1 teaspoon Salt
1 teaspoon Worcestershire Sauce
Tabasco Sauce To Taste
* Round steak should be cut into thin strips.
~-------------------------------------------------------------------------
Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat.
Remove browned meat. In remaining butter, saute onion for 2 minutes. Add
green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4
cup butter and add flour. Slowly add beef broth; cook until thickened.
Stir in wine and seasonings. Add meat and mushroom mixture. Cover and
simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered
noodles or dumplings.
- - - - - - - - - - - - - - - - - -
Ranch Round Steak
Recipe By :
Serving Size : 8
Categories : Meats Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Beef Round Steak *
1/4 cup Flour
2 teaspoons Dry Mustard
1 1/2 teaspoons Salt
1/8 teaspoon Pepper
1/4 cup Shortening
1/2 cup Water
1 tablespoon Worcestershire Sauce
* Round Steak should be 1/2' thick, and then cut into serving pieces.
~------------------------------------------------------
~------------------ Trim excess fat from meat; slash edges to prevent
curling. Combine flour, dry mustard, salt, and pepper; use to coat meat.
Reserve remaining flour mixture. In skillet, brown meat, half at a time,
on both sides in hot shortening. Push meat to one side; stir in reserved
flour mixture. Combine water and worcestershire sauce; stir into skillet
mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and
simmer for 1 to 1 1/4 hours or until meat is tender. Remove meat to
platter. Skim excess fat from gravy.
Drizzle gravey over meat and serve.
- - - - - - - - - - - - - - - - - -
Ranch Style Chicken Fried Steak And Gravy
Recipe By :
Serving Size : 8
Categories : Steak Meats
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----STEAK-----
4 pounds Round Steak 1/2-inch Thick
1 cup Milk
1 cup Unbleached Flour
Salt & Pepper
Milk
-----GRAVY-----
4 tablespoons Fat
4 tablespoons Unbleached Flour
1 quart Milk
Tenderize round steak. Dip in milk and then flour, salt and pepper to
taste. Fry in deep fat at approcimately 375 Degrees F. until golden
brown.
After steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour.
Stir until smooth. Add 1 qt milk. Stir and cook until until thickened for
steak gravy.
- - - - - - - - - - - - - - - - - -
RAW KIBBEE
Recipe By :
Serving Size : 4
Categories : Main Dish Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak or lamb
3/4 cup Fine bulgar
1/2 teaspoon Cumin
1 teaspoon Salt
Olive oil
Put bulgar in a bowl and cover with warm water. The water should cover
the bulgar and be about 1 inch above the bulgar. Let soak until water is
absorbed and bulgar is soft.(about 1/2 hour) Remove ALL fat and membranes
from meat(I prefer beef) and grind twice.
Combine meat, bulgar, cumin, and salt. Mix by hand until throughly mixed.
Pat kibbee onto a platter or plate. Make a hole in middle of kibbee and
fill with olive oil. Serve with pita bread. Serve immediately.
Posted by Dar Rains, Fidonet Cooking
- - - - - - - - - - - - - - - - - -
Rindergulasch (Beef Goulash)
Recipe By :
Serving Size : 4
Categories : German Meats
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Vegetable Oil
1 pound Round Steak -- Cubed
3 each Onions; Medium -- Chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Garlic Salt
1 teaspoon Paprika
1/4 teaspoon Sugar
2 cups Water -- Hot
1 tablespoon Unbleached Flour
1/4 cup Water -- Cold
1/2 cup Cream -- Heavy
Heat vegetable oil in a large fry pan or Dutch oven.
Add meat cubes and brown well, approximately 10 minutes. Stir in onions;
cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and
sugar.
Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2
hours. In a small jar or container, shake or blend flour with cold water.
Be sure to break up all lumps. Add to meat about 7 minutes before the end
of the cooking time. Stir constantly until sauce is thickened and
bubbling. Remove from heat; stir in cream.
Serve with noodles, accompanied by a tomato salad if desired.
- - - - - - - - - - - - - - - - - -
ROLLED CASTLE STEAK
Recipe By :
Serving Size : 6
Categories : Meats Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 White Castle hamburgers
2 1/2 pounds Round steak
1/2 teaspoon Curry powder
3 tablespoons Oil
1/2 cup Water
Tenderize steak. Remove excess fat. Chop hamburgers and add curry powder
to dressing mixture. Spread mixture on steak and roll as a jelly roll. Tie
with string. Put oil into pan and heat. Add steak roll to pan and roll to
brown on all surfaces. Reduce heat. Add water and simmer. Cover and cook,
rotating meat, for approximately 30 minutes. Liquid in pan is excellent
for gravy stock.
- - - - - - - - - - - - - - - - - -
Rouladen
Recipe By :
Serving Size : 1
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Round steak -- sliced thinly
Dijon mustard
2 Dill pickles -- finely chopped
3/4 pound Bacon
1 Onion -- finely chopped
1 tablespoon Light brown sugar
1/3 cup Flour
1 1/4 cups Beef broth
Preheat oven to 325.
Cut round steak into 3" x 5" pieces (makes about 6). Spread meat with
mustard. Place pickle on each square. Cook the bacon until crisp,
remove, crumble and sprinkle over meat. In 2 tablespoons of the bacon
drippings (reserve the rest), saute the onions until tender. Put onions
on meat.
Sprinkle with brown sugar and season with salt and pepper. Roll each piece
of steak and secure with string.
Dredge the rolls in flour and brown quickly in the reserve bacon
drippings.
Transfer to a casserole. Measure 2 tablespoons of the left-over flour and
sprinkle over drippings. Cook, stirring. Add the broth and bring to a
boil. Pour over beef rolls, cover and bake about one hour.
- - - - - - - - - - - - - - - - - -
ROULADEN OF BEEF
Recipe By :
Serving Size : 6
Categories : Beef Breads
German
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Round steak in 6 thin pieces
Salt and black pepper to -- taste
1/4 cup + 2 Tbl Dijon mustard
6 slices Cooked bacon -- crumbled
1/2 cup Chopped onion
1 cup Chopped carrots
6 Dill pickle spears
2 tablespoons Vegetable oil
1. Preheat broiler.
2. lb each piece of beef between two pieces of waxed paper to 6 inch
diameter (about 1/8 inch thick); sprinkle with salt and pepper.
3. Place meat on rack in pan 4 inches from heat and broil for 1 minute
on each side.
4. Spread each piece of meat with 1 tbs of mustard. Sprinkle evenly with
bacon; top with equal amounts of carrot, onion, and 1 pickle spear. Roll
up and secure with a wooden toothpick.
5. Heat oil in a medium nonstick skillet over medium heat. Brown meat
rolls on all sides.
6. Add 1 inch water to skillet. Cover and simmer for 1 hour, or until
beef is tender. Remove to a warm serving dish. Pour the pan juices into
a sauce bowl. Remove toothpicks before serving. Pass the sauce
separately.
Makes six servings.
- - - - - - - - - - - - - - - - - -
ROUND STEAK CASSEROLE
Recipe By :
Serving Size : 6
Categories : Beef Crockpot
Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak -- cut
1/2 Inch thick
Garlic salt, salt -- pepper
1 Onion -- thinly sliced
3 To 4 potatoes -- peeled and
Quartered (optional)
1 1/2 cups Beef broth
1 can Green beans -- drained
1 can Tomato soup
1 can Tomatoes
Season round steak Iightly with garlic salt, salt, and pepper. Cut into
serving pieces and place in CROCK-POT with sliced onion which has been
separated into rings.
Add potatoes and green beans. Top with tomato soup and tomatoes. Cover and
cook on Low 8 hours. Remove cover during last half-hour if too much
liquid. From Rival Crock-pot cook book, date unknown
- - - - - - - - - - - - - - - - - -
Round Steak Italiano
Recipe By :
Serving Size : 5 Preparation Time :7:15
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds round steak
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
15 1/2 ounces spaghetti sauce with mushrooms
16 ounces whole small onions -- drained
Cut steak into 5 or 6 serving-size pieces. Coat with salt, oregano, and
pepper. in slow-cooking pot, pour spaghetti sauce over meat. Cover and
cook on low for 7 to 9 hours or until meat is tender. Turn control to
high; add onions. Cook on high for 10 to 15 minutes.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with Italian green beans and toasted garlic cheese b
ROUND STEAK WITH RICH GRAVY
Recipe By :
Serving Size : 5
Categories : Main Dish Meats
Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak
1 (1.5 oz) pkg onion soup mix
1/4 cup Water
1 can (10.5 oz)condensed cream of
Mushroom soup
Cut steak into 5 or more serving pieces. Place in slow-cooking pot. Add
dry onion soup mix, water and condensed mushroom soup. Cover and cook on
low for 6 to 8 hours. Excellent when served with mashed potatoes. Source:
Crockery Cookery by Mable Hoffman : page 102 **NOTE: I used blade
steak instead of round steak, works just as well!**
- - - - - - - - - - - - - - - - - -
ROYAL BEEF BOURGUIGNON
Recipe By :
Serving Size : 6
Categories : Main Dish Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Top round steak -- 2" cubes
2 tablespoons Butter (or marg.) -- melted
3 tablespoons All-purpose flour
1/2 cup Dry sherry
5 slices Bacon
24 small Onions; peeled -- about 1 lb.
1 pound Mushrooms; small -- fresh
3/4 cup Consomme -- undiluted
1/4 cup Water
1 cup Burgundy
2 tablespoons Tomato paste
2 Bay leaves
pn Chives; frozen, chopped pn Thyme; dried pn Tarragon; dried pn Parsley;
chopped Brown steak in butter in a heavy Dutch oven. Combine flour and
sherry, stirring until well blended; stir into Dutch oven.
Cook gacon until crisp; drain, reserving drippings. Crumble bacon, and
add to steak.
Saute onions in bacon drippings until tender; remove with a slotted
spoon, and add to steak. Saute mushrooms in remaining bacon drippings;
drain well, and set aside.
Add remaining ingredients, except mushrooms, to steak; cover and simmer
over low heat 1-1/2 hours. Add mushrooms; cover and simmer an additional
30 minutes.
SOURCE: Southern Living Magazine, Sometime in 1980. Typed for you by
Nancy Coleman.
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RUSSIAN BEEF STROGANOFF
Recipe By :
Serving Size : 4
Categories : Beef Russian
Beverages Potatoes
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Boneless Round Steak
3 tablespoons Flour
1 teaspoon Salt
2 tablespoons Oil
1/2 cup Finely Chopped Onion
1 Minced Garlic Clove
1/2 cup Coca-Cola
1/4 cup Water
2 tablespoons Flour
1/2 cup Water
1 tablespoon Worcestershire Sauce
2 ounces Canned Mushrooms W/Liquid
1 cup Sour Cream
2 tablespoons Minced Parsley
Cooked Mashed Potatoes Or
Cooked Noodles Or
Cooked Rice
Cut the beef into 1/2 inch strips; put in a plastic bag with 3 tb of flour
and the salt. Shake until the meat is evenly coated. In a heavy skillet
or Dutch oven, heat oil; add the meat strips and brown slowly, stirring
often.
Add the onion, garlic, Coca-Cola and 1/4 cup of water; mix well. Cover
andsimmer for 30 to 45 minutes or until the meat is fork tender. In a
bowl, mix the 2 tb 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 mashed potatoes,
noodles or rice. From: "International Cooking with Coca-Cola", a give away
pamphlet from The Coca-Cola Company, 1981.
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Savory Beef
Recipe By :
Serving Size : 4
Categories : Casseroles Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----LISA HLAVATY-----
2 pounds Round steak -- cut into 1/2
Inch cubes
3 tablespoons Oil
1 large Onion -- chopped
1 Clove garlic -- minced
3 tablespoons Flour
3 ounces Can of mushrooms -- undrained
1/2 cup Chopped celery
1 cup Sour cream
8 ounces Tomato sauce
1 teaspoon Salt
Pepper
Chopped celery -- for garnish
Chopped chives -- for garnish
In a large saucepan, heat oil. Add beef. Brown. Add onion and garlic.
cook, stirring, until onions are transparent. Add flour, stirring until
beef cubes are coated. Add mushrooms with juice and celery. In a small
bowl, combine remaining ingredients. Mix well. Pour over meat. Toss well.
Remove from heat. Turn mixture into a greased 2 quart casserole
dish.Cover. Bake at 325 for 1 1/4 to 1 1/2 hours until meat is tender.
Sprinkle with chopped celery and chives. Source: MGR recipes
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SAVORY SKILLET MEAL
Recipe By :
Serving Size : 4
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round steak
4 medium Size potatoes -- peeled and
Cut into quarters
1/3 cup Flour
1 teaspoon Salt
1 large Onion -- cut in slices
1 can Cream of mushroom soup
3 tablespoons Shortening
Cut meat into bite size pieces for serving.Season with salt, dip in
flour.Brown in shortening in skillet.Place vegetables over top of
meat,then add mushroom soup.Cover.Keep mixture on medium high until steam
escapes freely.Turn to simmer and cook 50 minutes longer.Serve.
- - - - - - - - - - - - - - - - - -
SAVORY SWISS STEAK
Recipe By :
Serving Size : 6
Categories : Crockpot Main Dish
Steak
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Round steak
1/4 cup Flour
2 teaspoons Dry mustard
1 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Butter
2 tablespoons Oil
1 Onion -- finely chopped
2 Carrots -- peeled and grated
2 Stalks celery -- finely chopped
1 can (16 oz) tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon Brown sugar
Cut steak into 6 serving-size portions. Coat with a mixture of flour,
mustard, salt and pepper. Using a large frying pan, brown meat in half the
butter and oil. Transfer to crockpot. Heat remaining butter and oil in
frying pan. Saute onions, carrots and celery until glazed. Add tomatoes,
Worcestershire and brown sugar. Heat, scraping up drippings. Pour over
meat.
Cover. Cook on low, 6 to 8 hours, or until tender.
Serve meat with sauce spooned over. Sprinkle with parsley. Source: The
Crockery Pot Cookbook : by Lou Seibart Pappas : ISBN
0-911954-11-2 From the collection of K.Deck
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SHERRIED BEEF
Recipe By :
Serving Size : 4
Categories : Main Dish Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Dry sherry
3 tablespoons Soy sauce
3/4 pound Beef top round steak -- - sliced into 1/8" s
2 large Carrots -- - cut into diagonal
1 large Green pepper -- - cut into strips
1 medium Onion -- cut into chunks
2 tablespoons Vegetable oil -- divided
1 tablespoon Cornstarch
2 cups Hot cooked rice
Combine 1/2 cup water, sherry, and soy sauce; pour over beef and marinate
1 hour. Stir-fry carrots, green pepper and onion in 1 tablespoon oil in
large skillet over medium-high heat. Remove from skillet; set aside.
Drain beef and reserve marinade. Brown beef in remaining 1 tablespoon
oil. Combine cornstarch with reserved marinade. Add vegetable and
marinade mixtures to beef; cook, stirring, until sauce is thickened.
Serve over hot rice.
Each serving provides:
* 365 calories * 23.9 g. protein * 10.9 g. fat * 41.5 g. carbohydrate *
3.3 g. dietary fiber * 1080 mg. sodium * 48 mg. cholesterol Source:
"Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice
Council Electronic format courtesy of Karen Mintzias
- - - - - - - - - - - - - - - - - -
SICILIAN STEAK
Recipe By :
Serving Size : 4
Categories : Steak Beef
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak
2 cups Tomato -- crushed
1/4 cup Flour
1/8 teaspoon Dry mustard
1/8 teaspoon Ground pepper
1/2 teaspoon Oregano
1 each Garlic clove -- minced
1 tablespoon Parsley -- chopped
3 tablespoons Olive oil
1/2 teaspoon Salt
Cut steak into serving pieces and pound thin. Mix flour, salt, pepper and
dredge meat in mixture. Brown the meat with oil in large skillet.
Pour off the liquid, add tomatoes, oregano, mustard,parsley and garlic.
Cover and simmer about 1 hour.
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SLOW COOKED PEPPER STEAK
Recipe By :
Serving Size : 8
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak
2 tablespoons Cooking oil
1/4 cup Soy sauce
1 cup Chopped onion
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Ground ginger
4 Tomatoes, cut into eighths
Or
One can (16 oz) tomatoes
With liquid -- cut up
2 large Green peppers -- cut into
Strips
1/2 cup Cold water
1 tablespoon Cornstarch
Cooked noodles or rice
Cut beef into 3-in. X 1-in. strips; brown in oil in a skillet. Transfer
to a slow cooker. Combine the next seven ingredients; pour over beef.
Cover and cook on low for 5/6 hours or until meat is tender. Add tomatoes
and green peppers; cook on low for 1 hour longer. Combine the cold water
and cornstarch to make a paste; stir into liquid in slow cooker and cook
on high until thickened. Serve over noodles or rice.
- - - - - - - - - - - - - - - - - -
Smothered Round Steak
Recipe By :
Serving Size : 4
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak
2 teaspoons Salt
1/2 teaspoon Ground black pepper
1 teaspoon Ground red pepper
1 teaspoon Ground white pepper
All-purpose flour (dredging)
1/2 cup Vegetable oil
3 each Medium onions -- chopped
2 each Bell peppers -- chopped
1 each Celery rib -- chopped
1 cup Beef stock or water
Alex Patout says, "Smothering is a multipurpose Cajun technique that works
wonders with everything from game to snap beans. It's similar to what the
rest of the world knows as braising--the ingredients are briefly browned
or sauteed, then cooked with a little liquid over a low heat for a long
time." 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 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN
0-394-54725-X
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Sourdough Steak
Recipe By :
Serving Size : 6
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Round steak [1" thick]
1 cup Flour
2 teaspoons Onion salt
2 teaspoons Paprika
1 teaspoon Pepper
1 cup Sourdough starter [recipe -- follows]
3/4 cup Shortening
1 U Using a meat tenderizing mall
and cut into serving pieces... 2) Combine flour and seasonings, and dip
steak pieces in sourdough starter then in flour mixture... 3) Fry in about
1" of hot shortening... and serve
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SOUTH OF THE BORDER STEW
Recipe By :
Serving Size : 6
Categories : Mexican Meats
Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Butter
2 pounds Boneless round steak -- cubed
5 Zucchini -- sliced thin
3 cups Corn
1 can (4 oz) grn chilies -- chopped
2 Cloves garlic -- minced
1 teaspoon Salt
1/4 teaspoon Oregano
1/4 teaspoon Cumin
1 cup Cheddar cheese -- shredded
1/4 cup Chopped cilantro
In a large skillet, melt butter. Brown meat, a few pieces at a time.
Remove from skillet as they brown. Saute zucchini in skillet 7-10
minutes.
Return meat and add corn, chilies, garlic, salt, oregano and cumin.
Simmer, stirring occassionally, about 12-15 minutes or until meat is
tender. Stir in cheese until melted. Garnish with chopped cilantro and
serve.
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SOUTHWEST BEEF FAJITAS
Recipe By :
Serving Size : 8
Categories : Mexican Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cucumber Salsa
Southwest Relish
Southwest Guacamole
1 pound Top Round Steak -- Boneless *
1/4 cup Lime Juice
2 tablespoons Vegetable Oil
2 teaspoons Red Chiles -- Ground
2 Cloves Garlic -- Chopped
8 Flour Tortillas **
* Round Steak should be cut about 1/2 inch thick. ** Flour Tortillas
should be 10 inches in Diameter and be warmed.
~-------------------------------------------------------------------------
Prepare Cucumber Salsa, Southwest Relish, and Southwest Guacamole; set
aside. Cut beef steak diagonally across the grain into thin slices, each
2 X 1/8-inch. Mix remaining ingredients except tortillas in a glass or
plastic bowl; stir in beef until well coated. Cover and refrigerate for
at least 1 hour. Set oven control to broil. Place beef slices on rack in
broiler pan. Broil with tops 2 to 3 inches from heat until brown, about 5
minutes. Place 1/8 of the beef, some Cucumber Salsa, Southwest Relish,
and Southwest Guacamole in the center of each tortilla. Fold one end ot
the tortilla up about 1 inch over the beef mixture; fold right and left
sides over the folded end overlapping. Fold down the remaining end. Serve
with remaining salsa, relish and guacamole.
- - - - - - - - - - - - - - - - - -
STEAK & KIDNEY PUDDING
Recipe By :
Serving Size : 8
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Kidney -- beef
4 tablespoons Shortening
2 Onion -- chopped
2 pounds Round steak -- cubed
1 1/2 tablespoons Worcester sauce
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoons Butter -- softened
2 tablespoons Flour
2 tablespoons Parsley -- minced
1 teaspoon Rosemary
1 teaspoon OrÇgano
-----PASTRY-----
1 cup Flour -- + 2 t
1/4 teaspoon Salt
1/3 cup Shortening
2 tablespoons ;Water -- cold
Calories per serving: 654 Fat grams per serving: 36 Approx. Cook Time:
2:30 Wash the kidney, remove membranes and fat, and cut kidney in 1"
cubes. Cube the steak into 1" cubes. Melt the shortening in a heavy pot.
Add the onions and cook, stirring often, until well browned. Add the steak
and kidneys. When the meat is browned on all sides, pour on 2 cups of
boiling water, Worcester, salt, and pepper. Cove and cook over a very low
heat for 1 1/2 hours, or until the steak is tender. Preheat the oven to
400 F. Blend the butter with the flour to make a beurre manie. Drop small
pellets of this paste into the sauce and stir to thicken it. Put meat and
sauce into a deep pie plate and sprinkle with parsley. If you wish to use
a pastry topping, roll out the dough and cover the pie plate. Slash the
top, crimp the edges, and bake about 30 minutes, or until well browned.
Pastry: Mix the flour and salt. Cut in the shortening with a pastry
blender. Combine lightly only until the mixture resembles coarse meal or
very tine peas; its texture will not be uniform but will contain crumbs
and small bits and pieces. Sprinkle water over the flour mixture, a
tablespoon at a time, and mix lightly with a fork, using only enough water
so that the pastry will hold together when pressed gently into a ball.
--- Fannie Farmer Cookbook
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Steak and Cheese
Recipe By :
Serving Size : 6
Categories : Beef Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Top Round Steak
1/4 cup Flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Garlic or Celery Salt
6 tablespoons Butter
1 each Lg Onion -- finely chopped
1 cup Beef Bullion
1 cup Sharp Cheddar Cheese -- grated
2 tablespoons Parsley -- finely chopped
Steak should be cut in thin slices.
Pound steak out until it is about 1/4-inch thick.
Combine flour, salt, pepper and garlic salt and rub into steak on both
sides. Allow to stand for 5 minutes, then cut into 8-10 serving pieces.
Heat butter in a large, heavy frying pan and brown steak on both sides
over moderate heat. Sprinkle with chopped onion and add bullion. Bring to
a boil, cover pan, and simmer for 1 hour or until steak is tender.
Sprinkle cheese and parsley over top, cover again, and cook another minute
or so to melt cheese. Good served with hot fluffy rice. Source: TEXAS THE
BEAUTIFUL COOKBOOK
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STEAK AND GUINNESS PIE (IRISH)
Recipe By :
Serving Size : 4
Categories : Beef Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 kilogram Round steak
1 tablespoon Flour
1 teaspoon Brown sugar
1 tablespoon Raisins (optional)
Onions
300 milliliters Guinness
8 Slices bacon
3 ounces Lard
Chopped parsley
Recipe of short pastry*
*For double-crust pie in deep pie dish. -- Cut the steak into bite sized
cubes, roll in seasoned flour, and brown in the lard with the bacon,
chopped small.
Place the meat in a casserole, peel and chop the onions, and fry until
golden before adding them to the meat. Add the raisins (if wanted) and
brown sugar, pour in the Guinness, cover tightly and simmer over a low
heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir
occasionally, and add a little more Guinness or water if the rich brown
gravy gets too thick. Meanwhile, line a deep pie dish with half the pie
crust: bake it blind: then add the Guinness/beef mixture from the
casserole, cover with the top layer of pie crust, and bake until finished,
probably about 10 more minutes. Variation: for the brown sugar,
substitute 3 T honey.
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STEAK HAWAIIAN
Recipe By :
Serving Size : 1
Categories : Diabetic Main Dish
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces Beef top round steak(sliced)
1/2 teaspoon Mace
2 tablespoons Unsweetened pineapple juice
1 Pineapple slice(unsweetened)
Pound slices of round steak with mallet or edge of plate until thin.
Sprinkle both sides with mace. Place in aluminum foil. Sprinkle with
pineapple juice; top with pineapple slice. Secure foil tightly. Place in
baking dish. Bake at 350F for 40-45 minutes.
MICROWAVE: Place in plastic wrap. Cook on High for 10-12 minutes. 1
serving = 3 lean meat, 1 fruit calories 200
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STEAK ORIENTAL
Recipe By :
Serving Size : 6
Categories : Beef Oriental
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Diagonally cut carrot
Slices
1 cup Diagonally cut celery
Slices
10 milliliters Garlic -- minced
2 tablespoons Oil
1 pound Beef round steak -- cut into
Thin strips
1 can (8 oz) sliced water
Chestnuts -- drained
3 tablespoons Soy sauce
1/2 pound Velveeta Pasteurized
Process Cheese Spread -- cubed
Hot Cooked Rice
In a large skillet,stir fry carrots,celery and garlic in oil for 4 to 5
minutes or until crisp tender.Add steak.Cook 3 to 4 minutes,stirring
constantly,until steak is tender;drain.Reduce heat to low.Add water
chestnuts,soy sauce and process cheese spread;stir until cheese is
melted.Serve over cooked rice.Makes 4 to 6 servings.
- - - - - - - - - - - - - - - - - -
STEAK ROULADE
Recipe By :
Serving Size : 6
Categories : Crockpot Main Dish
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Round steaks (thin)
1 teaspoon Salt
1 teaspoon Pepper
3/4 cup Onion -- chopped
3/4 cup Bacon -- chopped
1/4 cup Water
Trim fat off steaks. Season with salt and pepper. Mix onion and bacon,
spread over each steak. Roll steaks (as you'd do for a jelly roll), tie
rolls tightly in several places with a string. Put steaks into slow
cooker. Add water. Cover pot. Cook on LOW for 8 hrs. If you want to serve
this with gravy, remove meat when done, and thicken liquid with a mixture
of flour and water and cook it in pot set at High for 15 minutes.
- - - - - - - - - - - - - - - - - -
Steak-Vegetable Pockets
Recipe By :
Serving Size : 4
Categories : Low-Cal Meats
Main Dish Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Beef top round steak -- *
1 1/2 cups Broccoli, fresh -- **
Carrot -- small **
Onion -- small **
Green pepper
1 tablespoon Oil -- cooking
Pea pods -- halved crosswise
Mushrooms **
Tomato, small -- chopped
3 tablespoons Soy sauce
1 1/2 teaspoons Cornstarch
Pita bread rounds -- halved
* boneless steak ** thinly sliced vegetables
~------------------------------------------------------
~------------------ PER SERVING: 406 cal., 28g Pro., 53g Carbo., 9g fat,
46mg Chol., Thinly slice beef into bite-size strips. Spray a wok or large
skillet with nonstick spray coating. Heat wok or skillet over high heat.
Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes. Add pea
pods, mushrooms, and tomatoe; stir-fry for 2 minutes. Remove vegetables.
Add cooking oil; heat over high heat. Stir-fry beef in hot oil 3 minutes.
Combine 1/4 cup cold water and soy sauce; blend in cornstarch. Add to wok
or skillet. Cook and stir till bubbly. Return vegetables to wok; heat
through. Spoon mixture into halved pita bread rounds. BETTER HOMES AND
GARDENS
- - - - - - - - - - - - - - - - - -
STROGANOFF SUPERB
Recipe By :
Serving Size : 4
Categories : Main Dish Meats
Appetizers Microwave
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Margarine or butter
1 pound Round steak -- cut
thin strips
1/2 cup Chopped onion
4 ounces Sliced mushrooms -- drained
1/4 teaspoon Dry mustard
1/2 teaspoon Salt
1/4 teaspoon Pepper
8 ounces Cream cheese -- cubed
2/3 cup Milk
Hot parsleyed noodles
1. Place 3 tablespoons butter or margarine in a deep, 2-quart,
heat-resistant, non-metallic casserole. Melt in Microwave Oven 30 seconds.
2. Add steak strips to butter and heat, uncovered, in Microwave Oven 10
minutes or until meat is browned. 3. Add onion, mushrooms and seasoning to
meat. Heat, uncovered, in Microwave Oven 4 minutes. 4. Add cubed cream
cheese and milk to meat mixture and heat, uncovered, in Microwave Oven 4
minutes or until cheese melts. Stir occasionally. Serve over hot parsleyed
noodles.
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SUKIYAKI
Recipe By :
Serving Size : 4
Categories : Steak Oriental
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round steak
1/2 cup Beef bouillon
2 teaspoons Soy sauce
1/4 pound Mushrooms -- sliced
1/4 pound Spinach
3 tablespoons Peanut oil
3/4 cup Celery -- sliced
3/4 cup Onion -- sliced
Rice -- cooked
Cut steaks across grain into diagonal strips about 3-inches long.
Combine butter and soy sauce. Heat oil in a large skillet and brown the
meat. Add bouillon mixture and push meat to one side.
Add celery, mushrooms and onions; Cook and stir for about 4 minutes.
Add the spinach anc cook about 2 minute more.
Serve on rice.
- - - - - - - - - - - - - - - - - -
Swedish Style Steak
Recipe By :
Serving Size : 7 Preparation Time :6:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless round steak
salt and pepper
1 teaspoon dill weed
1 medium onions -- sliced
1 beef bouillon cubes -- crumbled
1/2 cup water
1/4 cup flour
1/4 cup water
1 cup sour cream
Cut steak into serving-size pieces. Sprinkle with salt and pepper. Place
in slow-cooking pot. Add dill, onion, bouillon cube and 1/2 cup water.
Cover and cook on low for 6 to 8 hours. Remove meat. Thicken juices with
flour dissolved in 1/4 cup water. Turn control to high; cook 10 minutes
or until slightly thickened. Stir in sour cream. Turn off heat.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve sauce over meat, with mashed potatoes or noodles
SWEET AND SOUR BEEF STIR FRY
Recipe By :
Serving Size : 2
Categories : Beef Oriental
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Beef flank or round steak
4 tablespoons Salad oil
1/2 cup Diagonally sliced carrots
1/4 cup Green bell pepper -- cut into
Squares
1/2 cup Snow peas
1/2 teaspoon Ground ginger
1 medium Clove garlic -- minced
1 tablespoon Cornstarch
1 can 10 1/2 oz. ready to serve
French onion soup
1 tablespoon Cider vinegar
1 teaspoon Sugar
Place steak in freezer until partially frozen for easier slicing.On a
cutting board,slice beef,crosswise of grain,into 1/4" wide strips. In a
10" skillet or wok over high heat with 3 tsp. hot oil,cook carrots and
green bell pepper for 2 minutes,stirring quickly and frequently. Add snow
peas;stir fry 2 additional minutes.With a slotted spoon,remove vegetables
to a plate. Add remaining oil,ginger,garlic and beef to skillet; stir fry
until meat loses pink color,about 2 minutes. In a small bowl,blend
cornstarch with soup;stir in vinegar and sugar.Gradually,stir into
skillet;cook,stirring constantly until thickened. Return cooked vegetables
to skillet;heat thoroughly.Serve over rice,if desired.Makes 2 servings.
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Swiss Beef Birds
Recipe By :
Serving Size : 5
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak - 1/2 inch
Thick
2 Carrots - medium
1 Dill pickle - large
2 tablespoons Flour
1 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Garlic salt
2 tablespoons Salad oil
8 ounces Tomato sauce - can
1 Onion - small -- chopped
2 tablespoons Parsley -- minced
With meat mallet, pound steak until 1/4 inch thick; cut into 5 or 6
serving pieces. Cut each carrot into thin sticks and one pickle into 5 or
6 strips. Place several carrot sticks and one pickle stick on each piece
of meat. Beginning at narrow end, roll up, securing with small dkewers or
toothpicks. Mix flour with salt, pepper, and garlic salt; coat rolls,
reserving remaining mixture. In large skillet or slow-cooking pot with
browning unit, brown meat rolls in hot oil. Pour off excess fat. Place
browned meat in slow-cooking pot. Mix tomato sauce with reserved flour;
stir in onion. Pour over meat. Cover and simmer on low for 7 to 9 hours
or until tender. Sprinkle with parsley.
Recipe By :
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
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SZECHWAN BEEF WITH GARLIC
Recipe By :
Serving Size : 4
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Full cut round steak
Partially frozen
8 Dried hot red pepper pieces
Cayenne or Japanese
-----MARINADE-----
1 tablespoon Dry vermouth
2 tablespoons Soy sauce
1 1/2 tablespoons Cornstarch
1 medium Onion -- sliced thinly
1 medium Green pepper -- sliced thinly
-----SAUCE-----
2 tablespoons Soy sauce
1/4 cup Water
1 1/2 tablespoons Cornstarch
1 tablespoon Chili paste with garlic
1 tablespoon Brown sugar
1 teaspoon Worcestershire sauce
2 tablespoons Dry vermouth
2 teaspoons Toasted sesame seeds
4 tablespoons Peanut or vegetable oil
3 cups Cooked rice
-----GARNISH-----
3 Green onions -- chopped
1/2 cup Beer nuts
Slice beef thin across grain.Mix marinade:add beef slices.Let stand at
room temperature 20 minutes.Mix sauce ingredients in small bowl;set
aside.Cut ends off hot red peppers;shake out seeds.Chop skins into small
pieces. Heat large non-stick skillet over high heat.Add 2 tbsp. oil;swirl
to coat pan.Add chopped hot red peppers;stir until pepper skins turn
black.Remove blackened skins from oil.Add beef and marinade to hot
oil.Stir-fry beef until beef loses red color and is browned and has a
satiny sheen.Remove from pan into large bowl. Add 1 tbsp. oil to skillet
and add onion.Stir-fry 1 to 1 1/2 minutes. Onion should be
crisp-tender.Remove from pan to bowl with beef mixture. Add 1 tbsp. oil to
skillet;stir-fry green pepper until bright green color,about 1
minute.Reduce heat to medium.Add beef-onion mixture from bowl along with
sauce mixture;cook until sauce is thickened,about 3 minutes.Remove to
serving bowl.Sprinkle with chopped onion and beer nuts.Serve immediately
with rice.Makes 4 servings.
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THE PRESIDENT'S BEEFSTEAK AND KIDNEY PIE
Recipe By :
Serving Size : 8
Categories : Meats Pies
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 small Veal or Baby Beef Kidneys
1 1/2 pounds Rump or Round Steak (to be -- cut into 1" pieces
1 cup Claret or other Dry Red Wine
2 Onions, 1 sliced -- 1 diced
2 Bay Leaves
1/2 cup Parsley -- chopped
1/2 cup Celery -- chopped (including
leafy tops)
1 cup Mushrooms -- sliced
Suet or Bacon Drippings
Flour for dredging and -- thickening
1 pint Hot Water
Salt
1 teaspoon Coarse Black Pepper
1 teaspoon Marjoram
Pastry of puff-paste -- pie
or biscuit dough (to -- cover casserole)
Separate the kidneys with a sharp knife, discarding all gristly portions
and fat. Sprinkle with salt. Cover with claret, add bay leaves, sliced
onion, pepper. Let it marinate 2 hours.
Pound the steak with flour, and cut into 1" pieces. Brown suet or heat
bacon drippings in iron skillet. Then add diced onion and cook until
clear; remove onion from skillet.
Over medium heat, brown steak well. Next drain the kidneys, reserving the
marinade; dredge with flour, and brown, stirring carefully. Add 1 pt or
less or hot water, stir well, add chopped celery and parsley, and
marjoram.
Mix all well, and transfer to the casserole from which you intend to serve
the pie. Strain into it the marinade. Cover with a tight lid, and bake
at 325oF for about 1 hour.
Remove from oven. Brown the mushrooms in bacon drippings, and if they
need thickening, thicken with flour mixed in cold water and stirred
carefully to avoid lumps. Add the mushrooms to the casserole mixture.
Cover with a crust of puff-paste, pie crust, or biscuit dough, and return
to 400oF oven, and bake until brown, about 20 to 30 minutes. Serve at
once.
Source: The First Ladies Cookbook - 1969 . Chapter on George & Marsha
Washington
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TZIMMES (MEAT & VEGETABLES)
Recipe By :
Serving Size : 6
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Carrots
2 Potatoes -- peeled
1 Sweet potato -- peeled
1 1/2 Beef top round steak
1 Onion -- sliced thin
1/2 cup Dried prunes
1/2 cup Dried apricots
1 cup Orange juice
Water
Cut the vegetables into 1-inch pieces. Cut the beef into strips. Brown
the meat in a nonstick pan. Add the vegetables, prunes, apricots and
orange juice. Add enough water to cover meat and vegetables.
Bring to a boil, lower the heat, and simmer for 2 to 3 hours or until the
meat is tender. Or bake in a 350 degree oven for 3 hours in a covered
dish.
1/6 recipe - 356 calories, 4 lean meat, 1 1/2 bread, 2 fruit exchanges 41
grams carbohydrate, 35 grams protein, 7 grams fat 100 mg sodium, 1113 mg
potassium, 70 mg cholesterol Source: Am. Diabetes Assoc. Holiday
Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier,
Dec 93
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VENISON ROLL-UPS
Recipe By :
Serving Size : 6
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak (Elk or Deer)
Salt
Pepper
1/2 pound Pork sausage
4 Medium-sized carrots
Flour
Shortening
Pound thinly cut steak with saucer edge or meat hammer. Cut into 4- inch
sqares. Sprinkle with salt and pepper and spread with sausage meat. Peel
carrots and quarter lengthwise. Place several strips on each piece of
meat. Roll and tie with string or fasten with toothpicks or skewers.
Flour lightly, Brown in hot shortening. Partly cover with water, cover
pan, and cook in moderate oven (359 degrees F) until tender - 1-1/2 to 2
hours.
Source: Agricultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
(18:18)
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Zraziki Po Krakowsku (Beef Roll-Ups)
Recipe By :
Serving Size : 6
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak
1 cup Bread crumbs
1 Onion -- grated
1 Egg -- beaten
8 tablespoons Butter -- melted
1 tablespoon Chopped parsley
2 cups Water
Salt and pepper
Cut steak into thin pieces, about 4 1/2 by 2 inches. Score, sprinkle with
salt and pepper. Combine bread crumbs, egg, onion and 4 T of the melted
butter, salt and pepper. Spread the dressing on each piece of meat, roll
up and fasten with a skewer or a toothpick. Roll in flour and brown in
remaining butter. Add 2 cups of water (meat stock if you have it) and
simmer 1 1/2 hours. Remove toothpicks. Pour gravy over meat. Garnish with
chopped parsley and serve with mashed potatoes.
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