roundst recipes 1
"Licking' Good" Beef Steak
Recipe By :
Serving Size : 5 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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.
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~----------------- 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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
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 Preparation Time :0:00
Categories : Diabetic Meats
Main Dish
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
Categories : Beef Oriental
Meats
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Beef Oriental
Meats
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Meats Pies
Amount Measure Ingredient -- Preparation Method
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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 325øF 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 400øF 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 Preparation Time :0:00
Categories : Meats German
Main Dish
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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.
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CHINESE BEEF AND BEANS
Recipe By :
Serving Size : 1 Preparation Time :0:00
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
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Chinese Beef with Vegetables (Lf)
Recipe By :
Serving Size : 4 Preparation Time :0:00
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 :
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Chinese Pepper Steak
Recipe By :
Serving Size : 4 Preparation Time :0:00
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.
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CHINESE PEPPER STEAK #1
Recipe By :
Serving Size : 6 Preparation Time :0:00
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.
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CHINESE PEPPER STEAK #2
Recipe By :
Serving Size : 6 Preparation Time :0:00
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.
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CHINESE PEPPER STEAK #3
Recipe By :
Serving Size : 6 Preparation Time :0:00
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
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CHINESE PEPPER STEAK - WITH COKE
Recipe By :
Serving Size : 6 Preparation Time :0:00
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.
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COUNTRY FRIED STEAK
Recipe By :
Serving Size : 4 Preparation Time :0:00
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....
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CREAMED VENISON
Recipe By :
Serving Size : 2 Preparation Time :0:00
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)
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CREOLE STEAK
Recipe By :
Serving Size : 1 Preparation Time :0:00
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
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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.
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CRISTEL'S BEEF STRIPS WITH SWEET & HOT SAUCE
Recipe By :
Serving Size : 4 Preparation Time :0:00
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.
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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.
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CROCKPOT BUDGET BEEF STROGANOFF
Recipe By :
Serving Size : 5 Preparation Time :0:00
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 Preparation Time :0:00
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
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CROCKPOT ROUND STEAK ITALIANA
Recipe By :
Serving Size : 6 Preparation Time :0:00
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...
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CROCKPOT ROUND STEAK WITH RICH GRAVY
Recipe By :
Serving Size : 6 Preparation Time :0:00
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.......
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CROCKPOT SEASONED BEEF IN SAUCE
Recipe By :
Serving Size : 6 Preparation Time :0:00
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
rec.food.cooking
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CROCKPOT SWEDISH STYLE STEAK
Recipe By :
Serving Size : 6 Preparation Time :0:00
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.
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CROCKPOT SWISS STEAK
Recipe By :
Serving Size : 4 Preparation Time :0:00
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
rec.food.cooking
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Curried Beef and Potatoes
Recipe By :
Serving Size : 4 Preparation Time :0:00
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
Monday, June 8, 2009
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