Beef Recipes

[Semigourmet]

Tomato Beef

Servings 4



Ingredients

¾ pound lean boneless beef steak (such as top round, flank, or sirloin)
2 teaspoons cornstarch
2 teaspoons soy sauce
1 tablespoon dry sherry
1 tablespoon water
¼ cup salad oil
½ teaspoon minced fresh ginger
1 clove garlic, minced
2 large stalks celery, cut into ¼ inch thick slanting slices
1 medium size onion, cut into wedges, layers separated
1 green bell pepper, seeded and cut into 1 inch squares
3 medium tomatoes, each cut into 6 wedges
Salt
Cooking sauce
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
3 tablespoons catsup
1 teaspoon curry powder
½ cup water



Directions


1. Cut beef with the grain into 1 ½ inch wide strips; then cut each strip across the grain into 1/8 inch thick slanting slices. In a bowl, stir together cornstarch, soy, sherry, and water. Add meat and stir to coat, then stir in 1 ½ teaspoons of the oil and let marinate for 15 minutes.

2. Meanwhile, prepare cooking sauce; stir together all cooking sauce ingredients, and set aside.

3. Place wok over high heat; when wok is hot, add 2 tablespoons of the oil. When oil begins to heat, add ginger and garlic and stir once. Add meat mixture and stir fry until meat is browned (1 ½ to 2 minutes); remove from wok and set aside.

4. Pour remaining 1 ½ tablespoons oil into wok. When oil is hot, add celery and onion and stir fry for 1 minute. Add bell pepper and stir fry for 1 minute, adding a few drops of water if wok appears dry. Add tomatoes and stir fry for 1 minute. Return meat to wok. Stir Cooking sauce, pour into wok, and stir until sauce boils and thickens. Season to taste with salt.



Notes

[Semigourmet]

Szechwan Shredded Beef and Carrots

Servings 4


Ingredients

12 ounces beef top round steak
2 tablespoons dry sherry
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon hot bean paste or hot bean sauce
2 teaspoons sugar
2 teaspoons grated fresh ginger
1 teaspoon toasted sesame oil
½ teaspoon crushed red pepper flakes
¼ teaspoon black pepper
1 tablespoon cooking oil
3 medium carrots, julienned
2 cups hot cooked rice
2 green onions, thinly sliced



Directions

1. Trim fat from beef. Partially freeze beef. Thinly slice across the grain into bite size strips. Cut strips in half lengthwise. Set aside.

2. For sauce, in a small bowl stir together sherry, soy sauce, hoisin sauce, bean sauce or paste, sugar, ginger, sesame oil, garlic, crushed red pepper flakes, and black pepper. Set aside.

3. Pour cooking oil into a wok or large skillet. (Add more oil if necessary during cooking.) Preheat over medium high heat. Stir fry carrots in hot oil for 3 to 4 minutes or until crisp tender. Remove carrots from the wok.

4. Add beef to the hot wok. Stir fry for 2 to 3 minutes or until slightly pink in center. Push beef from the center of wok.

5. Stir sauce. Add sauce to the center of the wok. Cook and stir until bubbly. Return cooked carrots to the wok. Stir all ingredients together to coat with sauce. Cook and stir about 2 minutes more or until heated through. Serve immediately with hot cooked rice. Sprinkle rice with green onions.


Notes

[Semigourmet]

Emeril's Blue Cheese Butter

Emeril Lagasse – Food Network

Makes about 7 ounces



Ingredients

4 ounces blue cheese, softened (about 1 cup)
4 tablespoons unsalted butter, softened
2 teaspoons minced shallots
1 teaspoon minced garlic
1 teaspoon fresh lemon juice
½ teaspoon Worcestershire sauce
Salt Ground black pepper



Directions

1. In a bowl, cream together all the ingredients. Season to taste with salt and pepper.

2. Place mixture on a large sheet of plastic wrap. Form into a fat cylinder and roll up in the plastic wrap, pushing and tucking in as you go to form a tight log. Refrigerate or freeze until needed.


Notes It is very important to use shallots in this recipe. Another little tip is to put the shallots and garlic into the food processor, pulse a couple of times add the butter, lemon juice, Worcestershire, and blue cheese pulse a couple of times to blend. Then spread on your plastic wrap.

[Benton Tarantella]

It is surprizing to see how many recipes I've actually tried... The second and the third from the ones you posted, CookNFool, are two of the most delicious I've prepared lately. I've made Shredded Beef and Carrots for a dinner a week ago and it was very apreciated by all the guests. I did a search and that's how I found this thread. Everyone should try these recipes, they're great.

[Manuela]

I remember preaparing Shredded Beef and Carrots for my cousin's bachelor party. It was very tasty and I was complimented on my cooking. I think I used more than 2 tablespoons of sherry... :D

[Semigourmet]

It is surprizing to see how many recipes I've actually tried... The second and the third from the ones you posted, CookNFool, are two of the most delicious I've prepared lately. I've made Shredded Beef and Carrots for a dinner a week ago and it was very apreciated by all the guests. I did a search and that's how I found this thread. Everyone should try these recipes, they're great.

I'm so glad you tried them and liked them. Thanks for the feedback.

[Semigourmet]

Hamburger Gravy (This is VERY easy filling Cheap and comforting)

Sister Mary’s – Recipes
Servings 6-8


Ingredients

1 Pound Hamburger
1 tablespoon butter or margarine, if necessary (if you buy low fat beef you will need to add butter)
¼ to a ½ cup flour (approximately)
4-6 cups milk (if using whole milk you can dilute it 1-1, (1 cup water to 1 cup milk)
Salt and pepper to taste (you will need to use a lot as it will be diluted from all the milk.


Directions

1. In a large saucepan or large sauté pan, cook and crumble Hamburger. When hamburger is fully cooked, add butter if necessary; and seasoning, after butter melts, add flour little by little stirring to combine flour with fats in pan. Adding a little flour at a time until all the fats are soaked up. Thick paste Not dry paste consistency. Let flour cook stirring a bit for about 1-2 minutes.

2. start adding the milk. Just enough to almost cover all Hamburger in pan, but not covered. Stirring constantly. The gravy will start too thicken after the milk warms up. Just keep adding after a little at a time maybe a half cup to a cup until the gravy is the consistency you like. Taste to check seasoning and add more if necessary.



Notes Serve over mashed potatoes, or cooked white rice. And or with a fresh baked biscuit.

[Semigourmet]

Mary's Stuffed Meatloaf

Servings 8


Ingredients

1 ¼ cups leftover mashed potatoes
2 pounds ground beef chuck
2 large eggs
¾ cup seasoned dried bread crumbs
¼ cup grated Parmesan cheese
1/8 cup ketchup
¼ -½ cup dried minced onion
2 tablespoons Worcestershire sauce
1 clove garlic, minced
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry (1 ½ cups fresh baby spinach)
4 slices Swiss cheese

Sauce Topper
1/3 cup ketchup
2 tablespoons Brown sugar
1 tablespoon prepared mustard (dry mustard)

Spread over meatloaf 15 minutes before removing from oven.


Directions

1. Warm leftover mashed potatoes so they are easier to spread. Set aside.

2. Preheat oven to 350 F. In large bowl, mix ground beef, and all other ingredients until combined but not over mixed.

3. On to long sheet of waxed paper (14” by 12”), pat meat mixture into 11” by 9” rectangle. Lay slices of cheese over meat then, spread mashed potatoes over meat rectangle leaving a 1 inch border all around. Place spinach, or your favorite vegetable over potatoes; sprinkle with salt and pepper.

4. Starting with the narrow end, roll up jelly roll fashion, lifting waxed paper and using long metal spatula to loosen meat from waxed paper. Carefully place rolled Meat loaf, seam side down, in 13” by 9” glass or ceramic baking dish.

5. Pour remaining tomato mixture over and around meat loaf. Bake meat loaf 1 ¼ hours. Let meat loaf stand 10 minutes before slicing.



Notes Variations: in place of spinach, canned peas, carrots, or corn would work well. You could add a bit of barbecue sauce if you like, but not sure it would taste very well with spinach.

[Semigourmet]

Steaks with Pinot Noir Sauce.

2 8 ounce steaks (rib eye is my fav.) T-Bone or fillet. what ever is your favorite
1 tablespoon olive oil
3/4 cup Pinot Noir (I used Hayman and Hill)
1/8 teaspoon Dried Thyme
salt and pepper to taste
1 tablespoon butter (not margarine, it must be butter)

Salt and pepper steaks liberally, set aside. heat saute pan over medium heat. when got add olive oil and steaks. Cook steaks to desired doneness. Remove from skillet and cover to keep warm. in same saute pan, add wine, and thyme. Bring to a simmer and let reduce at least by half until it gets thickened. Stir in butter slowly in little bits and once melted and incorporated into sauce. serve over and drizzled around steaks.

[Bentley Green]

Hamburger Gravy (This is VERY easy filling Cheap and comforting)

Sister Mary’s – Recipes
Servings 6-8


Ingredients

1 Pound Hamburger
1 tablespoon butter or margarine, if necessary (if you buy low fat beef you will need to add butter)
¼ to a ½ cup flour (approximately)
4-6 cups milk (if using whole milk you can dilute it 1-1, (1 cup water to 1 cup milk)
Salt and pepper to taste (you will need to use a lot as it will be diluted from all the milk.


Directions

1. In a large saucepan or large sauté pan, cook and crumble Hamburger. When hamburger is fully cooked, add butter if necessary; and seasoning, after butter melts, add flour little by little stirring to combine flour with fats in pan. Adding a little flour at a time until all the fats are soaked up. Thick paste Not dry paste consistency. Let flour cook stirring a bit for about 1-2 minutes.

2. start adding the milk. Just enough to almost cover all Hamburger in pan, but not covered. Stirring constantly. The gravy will start too thicken after the milk warms up. Just keep adding after a little at a time maybe a half cup to a cup until the gravy is the consistency you like. Taste to check seasoning and add more if necessary.



Notes Serve over mashed potatoes, or cooked white rice. And or with a fresh baked biscuit.



I've used this same recipe for Shepard's Pie. With some modifications, of course.

[Semigourmet]

Interesting Bently Green. I didn't know that reicpe could be used for Shepards pie. Sounds good to me. Why don't you post your recipe for that?

[Semigourmet]

this is wonderful
Penne with Sundried tomatoes and beef


Ingredients

1 ½ cups uncooked penne pasta
1 pound boneless beef sirloin, rib-eye, or tenderloin steak, cut into thin strips
½ teaspoon peppered seasoned salt, or
½ cup sun-dried tomatoes packed in oil and herbs, drained and cut into thin strips
2 tablespoons oil from sun dried tomatoes
4 medium green onions sliced
½ cup red wine, such as Cabernet, Pinot Noir or Merlot. You can also use Beef Broth
6 to 6 ½ ounces marinated artichoke hearts, drained
2 tablespoons chopped fresh parsley



Directions

1. Cook and drain pasta as directed on package.

2. While pasta is cooking, spray 12-inch nonstick skillet with cooking spray; heat over medium high heat. Add beef to skillet; sprinkle with peppered seasoning salt. Cook 2 to 3 minutes, stirring occasionally, just until brown.

3. Stir in tomatoes, 1 tablespoon of the oil and the onions. Cook 1 to 2 minutes, stirring frequently, until thoroughly heated. Add the wine or Beef broth, cook stirring occasionally until reduced by about half. Stir in artichoke hearts, pasta and remaining 1 tablespoon oil. Cook 1 to 2 minutes, stirring constantly, until heated. Sprinkle with parsley or basil.

[Bentley Green]

Braised Beef Short Ribs;

2lbs. beef short ribs*.

3 T olive oil.

1/2 cup each of sliced or chopped onion, green peppers and celery.

2 teaspons minced garlic.

Salt, black pepper and seasoned salt to taste.

Few dashes of Sylvia's Herb Seasoming if you have it.

2 cups water.

1/2 cup burgundy wine.

1/2 cup flour, 1/2 cup water (for slurry).

Small splash of browning sauce.


Directions:

1. Heat olive oil in large heavy cast iron skillet or a 5-qt Dutch oven over medium heat.

2. Season meat with the salt, pepper and seasoned salt.

3. Place meat in hot oil in pan. Brown on all sides. Remove from pan and set aside.

4. Saute the chopped or sliced onions, green pepper and celery for about 10 minutes or so.

5. Add browned meat back into pan. Add the 2 cups of water and the 1/2 cup wine to just cover meat.

Cover with lid and bring to a boil. Reduce heat and let simmer barely slowly for about 2 - 2-1/2 hours or just until meat is fork-tender.

Keep an eye on the water level, as a little bit more might be needed as meat cooks and water evaporates a little.

6. Mix the 1/2 cup flour with the 1/2 cup water to make a slurry mixture. Slowly add this to the hot liquid in pot, stirring to prevent lumps from forming. Cook (simmer) until liquid is thickened. Adjust seasonings if desired, to your specific taste.

7. If gravy is not dark enough to your liking, add several drops of browning sauce such as Kitchen Bouquet or Gravy Master.

8. Turn off heat, let stand until fat rises to the surface. Skim off as much fat as possible.

Serve over hot rice or noodles. Enjoy!

* You can use this same method for beef stew or an inexpensive beef chuck 7-bone steak or a pot roast, and you can add some frozen veggies if you like. Portions are not terribly important here. You can measure the ingredients if you like, but I just like to eyeball it.

[Semigourmet]

This is a Great recipe to help use up those Frozen Italian meatballs
Meatball Soup!
Serves 6
Ingredients

16 ounces frozen Italian style meatballs
2 cans (14 oz. each) beef broth
2 cans (14.5 oz. each) diced tomatoes with Italian herbs, un-drained
1 medium potato, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
¼ teaspoon garlic pepper
1 pound frozen mixed vegetables (you can use canned vegetables they hold up just fine stay with the frozen peas as they hold up much better).


Directions

1. Mix frozen meatballs, broth, tomatoes, potato, onion garlic pepper in 3 ½ to 4 quart slow cooker.

2. Cover and cook on low heat setting 9 to 11 hours or until vegetables are tender.

3. Stir in frozen mixed vegetables. Cover and cook on high heat setting 1 hour.


Notes: This is very tasty. I cut the meatballs in quarters. I also use regular diced tomatoes and add some Italian seasonings to the pot, to taste.

[Semigourmet]

Here is another one that is Great to use up those meatballs. This kind of tastes like a lasagna style dish. it is really good.

Overnight Meatball and pasta Casserole

Ingredients

1 (14 to 15 oz.) jar your favorite tomato pasta sauce
1 (1 0 ¾ oz.) can condensed Cheddar cheese soup
1 cup water
3 cups uncooked mini lasagna noodles (mafalda)
1 cup frozen bell pepper and onion stir fry, larger pieces cut up
1 18 ounce frozen cooked Italian meatballs
6 ounces (1 ½ cups) shredded Mozzarella cheese
2 tablespoons chopped fresh parsley



Directions

1. In ungreased 13 X 9 inch (3 quart) glass baking dish, combine pasta sauce, soup and water; mix well. Stir in uncooked noodles, and bell pepper and onion stir fry. Add meatballs; turn to coat with sauce. (Noodles should be completely covered with sauce.) Cover tightly with foil; refrigerate at least 8 hours or overnight.

2. When ready to bake, heat oven to 350 F. Bake casserole, covered, for 45 minutes.

3. Uncover baking dish; sprinkle with cheese and parsley. Bake, uncovered, an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.

[Semigourmet]

M's Pot Roast

Servings 8



Ingredients

1 3-5 pound chuck Roast
2 to 3 tablespoons Kitchen bouquet, plus extra for gravy
2 cups carrots cut into large chunks (2-3 inches long)
1 cup celery, cut into 1-2 inch pieces
2 cups onion, cut into large chunks
3 large cloves garlic, coarsely chopped or (2-3 tablespoon jarred minced garlic)
32 ounces beef broth
1/8 cup Good Cabernet Souvignon (I used Chalk Hill the first time)
1 tablespoon garlic powder
1 tablespoon onion powder
3 teaspoons Kosher salt (1 ½ teaspoons per side of beef)
2 teaspoon fresh ground black pepper, (1 teaspoon per side)
1/8 cup vegetable or olive oil
1 tablespoon Beef Base (or one cube beef bouillon if using bouillon cut salt back)
¼ cup cornstarch
½ cup water (or enough water to make a gravy thickener)



Directions

1. Rub half of the kitchen bouquet on top side of beef, season the beef with salt, pepper, onion powder and garlic powder on both sides. Meanwhile heat Dutch oven over medium high heat. Add oil when hot and add Beef; let brown and caramelize on both sides. Remove from pan and add all the vegetables, stir and let sauté for about 10 to 15 minutes. Preheat oven to 350 degrees. Add beef broth, and wine. Bring up to a simmer; return roast to pan and nestle it in the center of pan and vegetables so that about ¾ of the meat is submerged in the liquid.

2. Cover and put in the oven for 1 ½ hours. Remove from oven. Remove meat to a platter and set aside. Strain veggies from broth and put broth back into pan and heat to simmer. Add cornstarch and water stirring constantly to thicken.




Note I boiled my potatoes, and mashed them in a bowl. So I used that saucepan to strain the liquid from the roasted vegetables. I made the gravy in that saucepan to save from having too many pans to wash.

[Semigourmet]

My Sloppy Joe's (I like to use ground turkey in these rather than beef) But DH Likes these better than the Canned manwich sauce. He will not eat the manwich stuff now.

Ingredients

1 to 2 tablespoons extra virgin olive oil
1 to 1 ½ pounds ground turkey, beef or chicken
1 large onion, diced
1 small to medium green bell pepper, diced
1 tablespoon minced garlic (from a jar)
1 8 ounce can tomato puree
¼ to ½ cup KC Masterpiece barbecue sauce
1 tablespoon brown mustard (I used stone ground)
1/8 cup ketchup
1/8 cup white vinegar
2-4 tablespoons Worcestershire sauce
1 to 2 teaspoons sriracha (pronounced seerrachi) (optional)




Directions

1. Preheat a skillet over medium heat. Add the olive oil, onion and bell pepper. Cook stirring occasionally for about 5 minutes. Add garlic and ground meat and sauté until meat is just done.

2. When meat is done add the remaining ingredients. Cook and stir until heated through.


Notes I like to pulse the veggies up in a mini prep or food processor so that they are a bit smaller. But what ever size you like is best.

[Semigourmet]

Marinated Grilled Flank Steak

1 medium sized or large flank steak
2-3 cups Yoshida's Original Gourmet sauce and marinde


In a large resealable plastic bag, add the flank steak pour in the Yoshida's sauce. Try to get as much air out as possible while zipping it closed. make sure that the meat is pretty much covered with the marinade. place in dish and put in the refrigerator let marinated overnight; turning occasionally.

When ready to grill let set at room temp for at least 30 minutes. Remove flank steak from bag, to a microwave safe dish. Microwave on high for 1 1/2 to 2 minutes then grill over medium heat until medium.

BE CAREFUL: It will burn easily because of the sugars in the marinade.

NOTE: microwaving only sets the marinade on the outside of the meat. this same process is GREAT on Pork Tenderloin too.

[getoutamykitchen]

Semigourmet,
I made your stuffed meatloaf last night and it was delicious. That one will go in my recipe book.

[Semigourmet]

Semigourmet,
I made your stuffed meatloaf last night and it was delicious. That one will go in my recipe book.

thanks again getoutamykitchen. I am so glad to hear that you liked it.