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Forum: Beef Recipes
 Thread: Beef and Parsnip Stroganoff
Jenn
Senior Member

Posts: 337
Registered:
February 2004

Beef and Parsnip Stroganoff Mon, 09 February 2004 00:20
1 cube beef bouillon
3/4 c boiling water
3/4 lb well trimmed boneless top round beef steak, 1 in thick
cooking spray
2 cups cubed peeled parsnips or potatoes*
1 medium onion halved and thinly sliced
3/4 lb mushrooms, sliced
2 tsp minced garlic
1/4 tsp black pepper
1/4 c water
1 Tbsp plus 1-1/2 tsp all purpose flour
3 Tbsp reduced-fat sour cream
1-1/2 tsp Dijon mustard
1/4 tsp cornstarch
1 Tbsp chopped fresh parsley

*If using potatoes, cut into 1 in thick chunks and add to slow cooker with mushroom mixture

Dissolve bouillon cube in 3/4 c boiling water; cool. Meanwhile, cut steak into 2 x 1/2" strips. Spray large skillet with cooking spray; heat over high heat. Cook and stir beef about 4 minutes or until meat begins to brown and is barely pink. Transfer beef and juices to slow cooker.

Spray same skillet with cooking spray; heat over high heat. Add parsnips and onion; cook and stir until browned, about 4 minutes. Add mushrooms, garlic and papper; cook and stir until mushrooms are tender, about 5 minutes. Transfer mushroom mixture to the slow cooker; mix with beef.

Blend 1/4 c water adn flour in a small bowl until smooth. Stir flour mixture into cooled bouillon. Add to slow cooker. Cook, covered on LOW 4-1/2 to 5 hurs or until beef adn parsnips are tender.

Turn off slow cooker. Remove beef and vegetables with slotted spoon to large bowl; reserve cooking liquid from beef. Blend sour cream, mustard and cornstarch in medium bowl. Gradually add reserved liquid to sour cream mixture; stir well to blend. Stir sour cream mixture into beef mixture. Sprinkle with parsley.

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat in covered pot and serve over noodles.

[Updated on: Tue, 10 February 2004 18:54] by Moderator

      
 Thread: Creole' Beef Stew
Jenn
Senior Member

Posts: 337
Registered:
February 2004

Creole' Beef Stew Mon, 09 February 2004 00:32
1 lb. stewing beef
1 tbsp cooking oil
1/2 tsp salt
1/4 tsp thyme and pepper
a piece of recardo
1 tsp vinegar
1 onion
1 small sweet pepper
2 medium tomatoes
1/2 lb coco or potato
2 tsp flour
3 tbsp milk or water

1. Prepare the meat for cooking, cut into neat pieces, then mix with salt, thyme, pepper and recardo.
2. Slice the onion and sweet pepper.
3. Heat the oil in a heavy saucepan and fry the meat quickly until just brown.
4. Reduce the heat to low and add the sliced vegetables and enough hot water to almost cover the food.
5. Simmer on lowest temperature for 1 hour until meat is tender.
6. Peel and wash the coco and/or potato. Cut into thick round slices and add to the stew. Cook until almost tender.
7.Blend the flour, milk and vinegar together, stir into the stew and boil for 5 mins.
8. Taste and season if required.

To Freeze: Freeze in a freezer safe container.

To Reheat: Reheat in a covered pot until heated through and potatoes are tender.

[Updated on: Tue, 10 February 2004 00:02] by Moderator

      
 Thread: Homestead Stew
Jenn
Senior Member

Posts: 337
Registered:
February 2004

Homestead Stew Mon, 09 February 2004 00:43
Stew
3/4 lb. stew meat, cubed
1 cup celery, sliced
1/2 cup turnip, peeled and cubed, OR 2 potatoes, peeled and cubed
1-2 medium onions, chopped
2-3 medium carrots, peeled and sliced
1/3 cup barley
1/2 tsp. oregano
1/4 cup soy sauce
salt and pepper to taste
Dumplings
1 cup flour
2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. salt
1/2 cup milk

Cut up vegetables; set aside. Cut stew beef into cubes. Braise until very brown in kettle or deep saucepan. Add vegetables (except for potatoes!). Add enough water to cover all, plus one cup. Bring to boil. Add spices, barley, and soy sauce. Simmer covered for 1 - 2 hours. Add potatoes in the last 10 minutes of cooking.

Combine all dry ingredients for dumplings into a zipper baggie.

To Freeze: Freeze in a freezer safe container.

To Reheat: Heat in a covered pot to boiling. When the potoatoes are fully cooked, add 1/2 c milk to dumpling mix, mix with a fork. Drop by tablespoon onto boiling stew. Cover, cook 12 minutes. DO NOT PEEK or dumplings will get soggy.

[Updated on: Mon, 09 February 2004 23:43] by Moderator

      
 Thread: Honey Mustard Steak
Jenn
Senior Member

Posts: 337
Registered:
February 2004

Honey Mustard Steak Mon, 09 February 2004 00:44
1/2 cup prepared brown mustard
2 tablespoons apple juice
1 teaspoon ground cinnamon
1 tablespoon honey
1 1/2 pounds top sirloin, lean

In a small bowl, combine the mustard, apple juice, cinnamon and honey. Add steak.

To Freeze: Freeze steak in sauce in a freezer safe container or ziploc baggie.

To Reheat: Defrost: Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, set to medium heat.Grill to desired doneness: 14 minutes for rare (140 degrees F or 60 degrees C), 20 minutes for medium (160 degrees F or 70 degrees C), or 26 minutes for well done (170 degrees F or 75 degrees C) and serve.

[Updated on: Mon, 09 February 2004 23:42] by Moderator

      
 Thread: Jan's Ragu
Jenn
Senior Member

Posts: 337
Registered:
February 2004

Jan's Ragu Mon, 09 February 2004 00:45
1 lb boneless Boston butt pork roast, cut into 1/2" pieces
2 c chopped onion
1 lb ground sirloin
1/4 c dry red wine
1 c water
2 Tbsp chopped fresh basil
1 tsp sugar
1/2 tsp salt
2 - 28 oz can crushed tomatoes, undrained
8 c hot cooked rigatoni (large tube shaped pasta)

Heat a dutch oven over medium-high heat; add pork. Cook 3 mins, browning on all sides. Add onion; cook 4 mins. Add beef; cook 3 mins or until beef looses its pink color, stirring to cruble. Add wine; cook 7 minutes or until liquid almost evaporates.

Add water and next 4 ingredients (water through tomatoes); bring to a boil. Cover, reduce heat, simmer 30 minutes. Uncover and cook 1 hour or until pork is tender.

To Freeze: Freeze in freezer safe container.

To Reheat: Heat in pot until hot. Serve with rigatoni pasta.

[Updated on: Mon, 09 February 2004 23:38] by Moderator

      
 Thread: Mustard Short Ribs
Jenn
Senior Member

Posts: 337
Registered:
February 2004

Mustard Short Ribs Mon, 09 February 2004 00:57
4 lbs beef short ribs, cut into pieces
1/3 cup prepared mustard
1 Tbsp sugar
2 Tbsp lemon juice
1 tsp salt
2 cloves garlic, crushed
4 medium onions. sliced

Place beef ribs in a shallow glass dish. Mix mustard, sugar, lemon juice, salt, pepper, garlic. Spread over beef. Top with onions. Cover and refrigerate for at least 12 hours, turning beef occasionally.

Heat oven to 350 degrees. Cook beef in a covered pan for 1-1/2 hours until beef is tender and almost done.

To Freeze: Freeze in oven ready dish.

To Reheat: Reheat in 350 degree oven from frozen or defrosted until beef is fully cooked and warmed through.

[Updated on: Mon, 09 February 2004 23:13] by Moderator

      
 Thread: Rouladen
Jenn
Senior Member

Posts: 337
Registered:
February 2004

Rouladen Mon, 09 February 2004 01:03
6 (1/2 pound) sirloin tip steaks, thin cut
3 slices bacon, cut in half
2 dill pickles, cut into 3 wedges
1 to taste prepared Dijon-style mustard
1 to taste salt and pepper to taste
1 onion, cut into 6 wedges
2 tablespoons vegetable oil
2 (.75 ounce) packages dry brown gravy mix

Place sirloin flat on a cutting board, spread on mustard and salt and pepper to taste. Place 1/2 strip bacon, 1 onion wedge, and 1 pickle wedge onto the steak. Roll making sure all items stay inside and tuck ends in. Tie up with butcher string. Repeat for each steak.

Heat 2 tablespoons of oil in a large stock pot, over medium-high heat. Brown meat well.

Pour in enough water to cover meat. Reduce heat to medium/low heat and cook for 30 minutes.

When meat is cooked, stir in gravy mix. Heat through

To Freeze: Freeze in freezer safe container.

To Reheat: Reheat in covered pot until meat is cooked through.

[Updated on: Mon, 09 February 2004 23:02] by Moderator

      
 Thread: Salisbury Steak
Jenn
Senior Member

Posts: 337
Registered:
February 2004

Salisbury Steak Mon, 09 February 2004 01:04
1 egg
1 can condensed french onion soup, undiluted, divided
1/2 cup dry bread crumbs
1/2 tsp salt
pinch of pepper
1-1/2 lbs ground beef
1 tbsp all purpose flour
1/4 cup water
1/2 ketchup
1 tsp Worcestershire sauce
1/2 tsp prepared mustard
6 cups hot cooked egg noodles

In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Add beef; mix gently. Shape into 6 oval patties.

Brown in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside; discard drippings. In the skillet, combine flour and water until smooth; add the ketchup, worcestershire sauce, mustard and remaining soup; bring to a boil. Cook and stir for 2 minutes until thickened.

To Freeze: Freeze patties separate of the sauce or they will become too salty. Do not prepare noodles until you plan to eat the Salisbury Steak. We use Glad Ware to freeze the patties in and put the sauce in a ziploc bag inside the same Glad Ware.

To reheat: Either defrost overnight and then reheat in the microwave or a skillet or from frozen, reheat in a covered skillet. Simmer patties in sauce until warm.

TIP: If you like a saucy salisbury steak, double the sauce.

[Updated on: Mon, 09 February 2004 23:00] by Moderator

      
 Thread: Layered Italian Sandwich
root
Senior Member

Posts: 330
Registered:
February 2004

Layered Italian Sandwich Sun, 31 October 2004 21:53
Click here to view the recipe.

Please do not post comments here, click the link above to view the recipe and submit posts.

      
 Thread: Beef in Marinade
root
Senior Member

Posts: 330
Registered:
February 2004

Beef in Marinade Tue, 06 July 2010 14:13
2 lbs beef
1/3 cup lemon juice
¼ cup worcestershire sauce
2 Tbsp dry mustard
1 cup oil
½ cup red wine vinegar
1/2 cup soy sauce
1 Tbsp black pepper 2 tsp minced garlic

Cut beef into strips for stir fry, or leave whole for steaks on the grill. Combine remaining ingredients in a bowl, and mix well.

To Freeze: Freeze in freezer safe container.

To Reheat: Thaw overnight in the refrigerator. Grill or cook beef as desired. Discard marinade.

[Updated on: Sun, 05 June 2011 22:09]

      


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