roundst recipes 2

roundst recipes 2

CURRIED STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Beef
Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
2 tablespoons Peanut or other vegetable -- oil
1 1/3 pounds Bottom round steak -- cut into
cubes
1/2 large Onion -- finely chopped
2 large Tomatoes, cored -- chopped
1/2 teaspoon Salt
1 teaspoon Strong sweet curry powder -- or to taste
Red pepper flakes

Heat the oil in a skillet; add meat cubes and sear, turning to brown on
all sides . Add onion and tomatoes. Cook over high heat until tomatoes
release their juices. Add salt and curry powder and simmer until meat is
tender.
Add water if stew gets so dry it might burn.

Place pepper flakes in a small bowl and pass at the table.

Serves 4.

PER SERVING: 200 calories, 18 g protein, 7 g carbohydrate, 12 g fat (3 g
saturated), 45 mg cholesterol 320 mg sodium, 2 g fiber.

From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.


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CZECHOSLOVAKIAN GOULASH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round steak -- cut into pieces
1 medium Size can V-8 vegetable
Juice
3 Carrots -- chopped
10 Potatoes -- peeled and chopped
1/2 Head cabbage -- chopped
Chili powder
Salt
Black Pepper
Ketchup
Water
Few dashes of
Worcestershire sauce

Brown cut up pieces of meat.Season with chili powder,salt and black
pepper.Add chopped vegetables and V - 8 vegetable juice. Add ketchup and
Worcestershire sauce to taste.Add water as needed.Cook until vegetables
are tender and meat is done.


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Deviled Swiss Steak

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Steak Beef
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Beef Round Steak *
2 teaspoons Dry Mustard
1 1/2 teaspoons Salt
1/4 teaspoon Pepper
2 tablespoons Cooking Oil
4 ounces (1 cn) Sliced Mushrooms
1 tablespoon Worcestershire Sauce
Carrot Curls Or Parsley

* Round Steak should be cut 3/4 to 1-inch thick.
~------------------------------------------------------
~----------------- Cut round steak into serving size pieces. Combine dry
mustard, salt and pepper; sprinkle over round steak and pound on both
sides with meat mallet. Brown steak quickly in oil in large frying pan.
Pour off drippings. Drain liquid from mushrooms and add enough water to
make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover
tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5
minutes of cooking time.
Remove steak to warm serving platter and top with mushrooms. Garnish with
carrot curls and parsley or celery leaves.


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DINER GOULASH

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Chuck or round steak -- cut
In cubes
1/4 cup Shortening
1 cup Onion
1 small Garlic -- minced
3/4 cup Ketchup
1 tablespoon Brown sugar
2 teaspoons Salt
2 teaspoons Paprika
Pepper to taste
1/2 teaspoon Dry mustard
2 tablespoons Worcestershire sauce
1 1/2 cups Water
2 tablespoons Flour
1/4 cup Cold water
1 package (8 oz) noodles

Brown first 4 ingredients.Combine and mix ketchup,brown sugar,salt
paprika,pepper,dry mustard and Worcestershire sauce.Add mixture and 1 1/2
cup water to meat mixture.Simmer 2 to 2 1/2 hours.When meat is tender,mix
flour and 1/4 cup cold water.Stir into meat mixture.Heat to
boiling,stirring constantly.Boil 1 minute.Pour over hot cooked noodles.


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Dutch Spiced Beef

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Steak Beef
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Beef Round Steak *
1/2 teaspoon Salt
1/8 teaspoon Pepper
6 tablespoons Butter
1 each Large Spanish Onion **
1 tablespoon Water
1 1/2 tablespoons Vinegar
1 teaspoon Prepared Mustard
1 each Bay Leaf
2 each Whole Cloves
4 each Canned Spiced Onions
12 each Strips Pimiento

* Steak should be 3/4 inch thick. ** Onion should be thickly sliced.
~------------------------------------------------------ ~-----------------
Cut steak into 4 pieces; rub with salt and pepper.
Heat butter in large frying-pan until hot but not brown. Brown meat on
both sides; remove to platter. Add sliced onions to frying-pan and fry
lightly; remove from pan. Add water to frying-pan, scraping pan to loosen
any bits of beef. Return meat to pan; cover with onion slices. Add
vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1 1/2 hours
or until tender, turning every 1/2 hour. Place steaks on serving platter.
Remove bay leaf and cloves and place onions on platter. Granish each
steak with 1 spiced onion and 3 pimiento strips.


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Easy Beef Roll-Ups

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Steak Beef
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Beef Round Steak *
1 1/2 pounds Lean Beef Bacon
2 teaspoons Cooking Oil
1 each Env. Onion Soup Mix 1 1/4 oz
2 cups Water
2 teaspoons Cornstarch
1/2 cup Water
Parlsey
3 each Cherry Tomatoes

* Round Steak should be cut 1/2-inch thick.
~------------------------------------------------------
~----------------- Trim separable fat from steak nd remove bone.
Pound with meat mallet or saucer; slice into strips 1 inch wide and 4
inches long. trim any excess fat from bacon. Place bacon slices on steak
strips and roll up, securing with small wooden picks.
Brown roll-ups slowly in hot oil in large frying-pan.
Remove roll-ups to pressure pan. Add soup-mix and 2 cups of water to
frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid
over roll-ups. Cook at 10 lbs pressure 10 minutes. Remove roll-ups to warm
serving dish. Combine cornstarch and 1/2 cup water, mixing until smooth.
Add to liquid in pressure pan and simmer, stirring constantly, 3 to 4
minutes or until thickened. Pour gravy over roll-ups; garnish with
parsley and cherry tomatoes.


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EASY ORIENTAL BEEF STIR-FRY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Oriental

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
beef top round steak -- cut 1 inch thick
1/3 cup Walnuts -- coarsely chopped
1/3 cup Water
1 tablespoon . cornstarch
2 tablespoons Each dry sherry and soy -- sauce
2 tablespoons Peanut oil -- divided
1 Clove garlic -- slivered
1 package ( 16 oz's.) frozen -- vegetable mixture
as broccoli -- red
bamboo shoots and -- straw mushrooms)
2 cups Hot cooked rice

Partially freeze beef top round steak to firm and cut lengthwise in half.
Slice across the grain into thin strips l/8-inch thick; reserve. Heat
large frying pan or wok over medium-high heat. Add walnuts and stir-fry
1-2 minutes or until lightly browned; reserve.

Combine water and cornstarch; stir in sherry and soy sauce. Reserve. Heat
1 tablespoon oil in same pan over medium-high heat. Add garlic and beef
strips (1/2 at a time) and stir-fry 1 minute. Remove; reserve. Add
remaining oil to same pan; cook vegetables over medium-high heat 5
minutes, stirring occasionally.

Stir in reserved beef strips. Add reserved cornstarch mixture; cook and
stir until mixture comes to a boil and thickens slightly. Serve stir-fry
over rice; sprinkle with reserved walnuts. Makes 4 servings.

PREP TIME: 20 minutes. Freezing time: 30 minutes. Cook time: 12 minutes.

FOOD FACTS: calories 474; protein 37g; fat 21g; carbohydrate 36g; iron
4.8mg (27 percent RDA); sodium 597mg; cholesterol 82mg.

From the files of Al Rice, North Pole Alaska. Feb 1994


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EASY STEAK CROCKPOT

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small Round steak
1 can Cream of mushroom soup
3/4 can Water
1 package Dry onion soup mix
Few potatoes

Peel and cut potatoes in quarters. Place on bottom of pot. Cut meat in
medium size pieces. Place on top of potatoes. Add onion soup mix. Pour
mushroom soup over the top and add water. Cover and cook on LOW for 6
hours. Makes great gravy.


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ENGLISH BEEF POT PIE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Beef round steak*
3 tablespoons Flour
1 teaspoon Salt
1/4 teaspoon Pepper
2 Carrots -- pared & sliced
3 Poetatoes -- peeled & sliced
1 Onion; large -- thinly sliced
1 can Whole tomatoes (16.oz)
1 *****BISCUIT TOPPING******

* cut into 1-inch cubes PLace steak cubes in crock-pot. Combine flour,
salt and pepper, toss with steak to coat thoroughly.
Stir in remaining ingredients except Biscuit Topping and mix thoroughly.
Cover and cook on LOW setting for 7 to 10 hours.
One hour before serving, remove meat and vegetables from crock-pot and
pour into shallow 2-1/2-quart baking dish. Preheat oven to 425 degrees.
Cover meat mixture with Biscuit Topping. Bake for 20 to 25 minutes. 4
servings (about 2-1/2 quarts BISCUIT TOPPING: 2 cups flour, 1 teaspoon
salt, 3 teaspoons baking powder, 1/4 cup shortening, 1/4 cup milk. Mix dry
ingredients. Cut in shortening until mixture resembles coarse cornmeal.
Add milk all at one time; stir well. Pat out on floured board; roll out to
cover baking dish.


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ENGLISH STEAK & KIDNEY PIE (BRITISH ISLES)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Beef Kidneys*
3/4 pound Round Steak
1 Flour
1 Salt and Pepper
1 tablespoon Oil
1 cup Chopped onion
1 Hot water
1 Bay leaf
2 Sprigs parsley
1 Celery leaf top
1/2 cup Mushrooms
1/2 cup Diced carrots
2 tablespoons Flour (heaping)
1/2 cup Cold water
1 Pastry for 1 crust

English Steak & Kidney Pie (British Isles) *4 Veal kidneys may be used
for a milder flavor Remove the skin and coarse parts from the kidneys.
Wash in salted water.
Cut into 1" squares. Pound flour into round steak and cut into pieces.
Combine flour, salt and pepper. Dredge kidney in seasoned flour. Heat
oil in heavy skillet and brown beef cubes on all sides, add onion and
kidneys and cook slowly until brown. Cover meats with hot water, add bay
leaf, parsley and celery tops. Cover tightly and simmer for 1 hour. Remove
meat to deep baking dish. Add mushrooms, carrots. Mix 2 T flour with 1/2
cup water and add to pan liquor to thicken it. Pour over meat and
vegetables and top with pastry crust. Bake in 350 degree F oven for about
1 hour.

Posted by: Grandma Sheila (Exner) July, 1991


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Fiesta Steak **

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Marinades
Drinks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
2 pounds Top round steak -- boneless
about 1" thick
1/4 cup Lime juice
2 tablespoons Vegetable oil
2 tablespoons Tequila
1/2 teaspoon Salt
1/2 teaspoon Cumin
1/2 teaspoon Cayenne pepper
2 Garlic cloves -- fine chopped
1 cup Salsa
1/2 cup Sour cream

Pierce beef with fork several times on both sides. Mix lime juice, oil,
tequila, salt, cumin, red pepper and garlic in shalloq glass or plastic
dish. Place beef in dish; turn to coat with marinade. Cover and
refrigerate at least 6 hours, turning beef occasionally. Remove beef from
marinade; reserve marinade. Cover and grill beef 4-5" from medium coals,
20-25 minutes for medium, brushing occasionally with the marinade and
turning once. Cut beef across grain into thin slices. Serve with salsa and
sour cream.


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FOIL-WRAPPED STEAK

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Meats Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak
2 tablespoons Butter or margarine
1 teaspoon Garlic powder
1/2 teaspoon Black pepper
1 large Onion -- 1x2 inch slices
1 Bell pepper -- 1x2 inch slices
1 Carrot -- shredded or sliced
1 Celery stalk -- 1 inch pcs.
3 tablespoons Worcestershire sauce
Or substitute
1 tablespoon Worcestershire powder

Trim the ligament and fat from the round steak. Place double layer of
aluminum foil in bottom of shallow baking pan (9x15x2 or thereabouts in
size). Place meat on foil.

Spread unmelted butter or margarine on top of meat, season with garlic
powder, pepper and half of Worcestershire sauce or powder. Pile vegetables
on top. Top with remaining Worcestershire.

Cover with 2 additional layers of foil, wrap tightly to keep steam and
juices inside.

Bake 2 1/2 hours in 350 F oven.


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FRENCH ONION BEEF

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Main Dish
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds Boneless beef round steak
1 package (8 oz) fresh slice mushrooms
1 large Onion sliced into rings
1 can French onion soup condensed
1 package 15 minute herb stuffing mix
1/4 cup Margarine or butter -- melted
4 ounces Shredded mozzarella cheese

Cut beef into 6 serving-size pieces. Layer half of the beef, mushrooms
and onion in 3 1/2 to 4-quart slow cooker; repeat layers. Pour soup over
ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours
or until beef is tender and no longer pink.

Before serving, toss stuffing mix and contents of seasoning packet with
melted margarine and 1/2 cup liquid from pot. Place stuffing on top of
contents in slow cooker; cover.

Increase heat to high setting. Cook 10 minutes or until stuffing is
fluffy. Sprinkle with cheese; cover. Cook until cheese is melted.


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GARLIC STEAK STIR-FRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak/venison
1/4 cup Light soy sauce
1 cup Beef bouillon
1/4 teaspoon Ginger
2 Clove mashed garlic
1/4 cup Cooking sherry
4 tablespoons Peanut oil
2 Clove chopped garlic
1 1/2 cups Boiling water
3 large Green peppers cut into 1/2
Inch strips
1 cup Sliced water chestnuts
3 tablespoons Cornstarch
Sherry or sesame oil
Hot boiled rice

Cut meat against the grain into 1/2 inch strips (this is easier to do if
meat is partially frozen). Make a marinade for the meat by combining soy
sauce, bouillon ginger, mashed garlic and sherry. Marinate steak for 2-12
hours in the refrigerator. Dry meat on paper towels. In a wok, heat peanut
oil and saute chopped garlic until it turns golden brown. Remove, leaving
at least 2 tablespoon oil in wok. Add meat to oil and saute until brown
(add just a dash of sherry/sesame oil to meat while it's browning). Add
reserved marinade and 1 cup boiling water. Simmer 45 minutes or less time,
if desired. When meat is tender, remove and keep in warm oven. Pour
marinade in separate pan and add cornstarch. Add remaining 1/2 cup boiling
water, if needed. Simmer until thick. Stir-fry green pepper and water
chestnuts in liquid remaining in wok. Add meat and marinade gravy. Add
dash sesame oil to taste. Serve over boiled rice.

Recipe By :


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GREEN PEPPER STEAK

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round steak
1/4 cup Soy sauce
10 milliliters Diced garlic
1 1/2 teaspoons Grated fresh ginger
1/4 cup Salad oil
1 cup Thinly sliced green onion
1 cup Red or green bell pepper
1 Stalk celery -- cut thin
1 tablespoon Cornstarch
1 cup Water
2 Tomatoes -- wedged

Cut beef across grain into thin strips,1/8" thick.Combine soy sauce,garlic
and ginger.Add beef;toss.Set aside while preparing vegetables. Heat oil in
wok.Add beef,toss over high heat until browned. Taste meat.If it is not
tender,cover and simmer for 30 to 40 minutes over low heat. Turn heat up
and add vegetables.Toss until vegetables are tender crisp,about 10
minutes.
Mix cornstarch with water.Add to pan.Stir and cook until thickened.Add
tomatoes.


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Grilled Beef Kababs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SOLOMON (JJGF65A)
-----PHILLY.INQUIRER-----
1/4 cup Lemon juice
2 tablespoons Worcestershire sauce
3 tablespoons Corn oil
1/3 cup Soy sauce
2 tablespoons Yellow mustard
1 Clove garlic -- minced
1 1/2 pounds Lean round steak -- boneless
1 Large green pepper
4 ounces Fresh mushrooms
8 Cherry tomatoes
1 Very large onion

Make marinade by combining lemon juice,Worcestershire sauce,oil,soy
sauce,mustard,garlic.Cut beef into 1" chunks,then put in marinade.Cover
and marinate in refrigerator for 12 hours or more...
Cut vegetables into chunks,making at least 8 pieces of each.Remove beef
cubes from marinade,reserving marinade...
On 4 medium or long skewers,alternate pieces of meat and vegetables.Grill
over hot coals,basting occasionaly with marinade,for about 15
minutes,turning shewers regularly.(Allow 5 to 10 minutes longer for well
done meat.).Serve hot.Makes 4 servings....


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Grilled Beef Kababs-Philadelphia Inquirer

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PHILLY.INQUIRER-----
1/4 cup Lemon juice
2 tablespoons Worcestershire sauce
3 tablespoons Corn oil
1/3 cup Soy sauce
2 tablespoons Yellow mustard
1 Clove garlic -- minced
1 1/2 pounds Lean round steak -- boneless
1 Large green pepper
4 ounces Fresh mushrooms
8 Cherry tomatoes
1 Very large onion

Make marinade by combining lemon juice,Worcestershire sauce,oil,soy
sauce,mustard,garlic. Cut beef into 1" chunks,then put in marinade.Cover
and marinate in refrigerator for 12 hours or more... Cut vegetables into
chunks,making at least 8 pieces of each.Remove beef cubes from
marinade,reserving marinade... On 4 medium or long skewers,alternate
pieces of meat and vegetables.Grill over hot coals,basting occasionaly
with marinade,for about 15 minutes,turning shewers regularly.(Allow 5 to
10 minutes longer for well done meat.).Serve hot.Makes 4 servings....


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Grilled Beef Kabobs 2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bar-B-Q Beef
Marinades On The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Lemon juice
2 tablespoons Worcestershire sauce
3 tablespoons Corn oil
1/3 cup Soy sauce
2 tablespoons Yellow mustard
1 Clove garlic -- minced
1 1/2 pounds Lean round steak -- boneless
1 Large green pepper
4 ounces Fresh mushrooms
8 Cherry tomatoes
1 Very large onion

Make marinade by combining lemon juice,Worcestershire sauce,oil,soy
sauce,mustard,garlic.Cut beef into 1" chunks,then put in marinade.Cover
and marinate in refrigerator for 12 hours or more...
Cut vegetables into chunks,making at least 8 pieces of each.Remove beef
cubes from marinade,reserving marinade...
On 4 medium or long skewers,alternate pieces of meat and vegetables.Grill
over hot coals,basting occasionaly with marinade,for about 15
minutes,turning shewers regularly.(Allow 5 to 10 minutes longer for well
done meat.).Serve hot.Makes 4 servings....


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GRILLED SOUTH OF THE BORDER STEAK

Recipe By : HUBERT
Serving Size : 6 Preparation Time :0:00
Categories : On The Grill Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Beef round steak, 1/2 inch thick
1 envelope Instant meat marinade, (4/5 ounce)
1/4 cup Catsup
1 Tablespoon Worcestershire sauce
1/8 teaspoon Red pepper sauce
1 can Refried beans (15 1/2 ounces)
1/4 cup Cheddar cheese, shredded
Chili peppers
Potato chips

Score each side of meat 1/8 inch deep in diamond pattern. Prepare
instant meat marinade as directed on envelope except stir in catsup,
Worcestershire sauce, and red pepper sauce. Marinate meat as directed on
envelope. Remove meat from marinade; reserve marinade. Heat beans in
foilware pan 15 to 20 minutes on side of grill. About 5 minutes before
serving, sprinkle cheese on beans. Place meat on grill 2 inches from hot
coals. Cook 5 minutes on each side, brushing frequently with reserved
marinade. Cut steak into serving pieces; serve with spoonfuls of beans,
chili peppers, and potato chips. Makes 6 servings.


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HERBED STEAK AND ONIONS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bar-B-Q Meats
Main Dish Low-Cal
On The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Tomato juice
1 tablespoon Olive or cooking oil
1/2 teaspoon Dried basil -- crushed
1/2 teaspoon Dried oregano -- crushed
1/4 teaspoon Pepper
Clove garlic -- minced
1 pound Top round steak -- 1" thick
Lg onions -- thin sliced rings

For marinade, combine tomato juice, oil, basil, oregano, pepper, and
garlic. Set aside.
Trim fat from steak and cut into 4 equal portions.
Place meat in a plastic bag set in a deep bowl. Pour marinade over steak.
Seal bag; turn to coat steak well. Marinate overnight in the refrigerator.
Then, drain steak, reserving marinade.
Place onion slices on an 18" square of heavy foil.
Turn edges of foil up slightly. Drizzle 1/2 cup of the reserved marinade
over onions. Fold foil tightly to seal. Grill onion packet and steak on an
uncovered grill directly over medium coals for 10 minutes. Turn onion
packet and steak; brush steak with marinade.
Grill steak to desired doneness, allowing 8-10 minutes more for medium.
Grill onions 8 minutes more or till tender.
Unwrap onions and place on a serving plate. Arrange meat atop onion. Spoon
any remaining sauce from onions over the meat.


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HOT HUNAN HOAGIES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chinese Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Beef top round steak -- cut
1 thick
30 milliliters Garlic -- mashed
1/2 cup Dry sherry
1/2 cup Dark soy sauce
1/4 cup Vegetable oil
1 tablespoon Grated fresh ginger
1 Relish recipe
8 Hoagie rolls
-----RELISH-----
2 teaspoons Vegetable oil
1 teaspoon Sesame oil
1 teaspoon White wine vinegar
1/2 teaspoon Dark soy sauce
1/4 teaspoon Sugar
1/8 teaspoon Hot pepper sauce
1/2 cup Sliced green onions
1/2 cup Chopped mushrooms
1/2 cup Chopped green pepper
1/2 cup Chopped red pepper

HOAGIES: Place steak in plastic bag or utility dish.Combine garlic,sherry,
soy sauce,oil and ginger;pour over steak.Cover dish and marinate in
refrigerator 4 to 8 hours,turning at least once.Meanwhile,prepare
relish.Remove steak from marinade.Place on rack in broiler pan so surface
of meat is 4" from heat;reserve marinade.Broil 16 to 20 minutes,turning
once and basting with reserved marinade.Let stand 5
minutes.Meanwhile,split hoagie rolls and toast under broiler.Carve steak
diagonally across grain into thin slices.Place beef in hoagie rolls;top
with relish and serve.Makes 8 servings.
RELISH: Combine vegetable oil,sesame oil,vinegar,soy sauce,sugar and hot
pepper sauce.Add green onions,mushrooms and peppers.Let stand 30
minutes.Yield:about 1 3/4 cups.


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ISLAND TERIYAKI

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Meats Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Soy sauce
1/4 cup Salad oil
2 tablespoons Molasses
2 tablespoons Ground ginger
-- or --
2 teaspoons Grated gingerroot
2 teaspoons Dry mustard
6 each Cloves garlic -- minced
1 1/2 pounds 1/4-inch-thick round steak
3/4 teaspoon Instant meat tenderizer

Combine first 6 ingredients. Cut meat across grain in strips 1 inch wide.
Use tenderizer according to label directions. Add meat to soy mixture,
stirring to coat; let stand 15 minutes at room temperature.
Lace strips accordion-style on skewers.
Broil 5 inches from heat 5 to 7 minutes or till cooked rare to
medium-rare, turning frequently and basting with soy marinade (or cook and
baste over charcoal). Serve hot as an appetizer.
Note: If you plan to marinate longer than 15 minutes, don't use
tenderizer.


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ITALIAN ROLLUPS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Woodward
-----HOFFMAN'S CROCKERY FAVORITES-----
1/4 cup Pine nuts -- coarsely chopped
10 milliliters Garlic -- minced
2 tablespoons Fresh parsley -- chopped
2 tablespoons Fresh basil -- chopped
1 tablespoon Olive or vegetable oil
1/4 teaspoon Salt
1/8 teaspoon Pepper
1 1/2 pounds Boneless round steak -- about
thick
6 slices Proscuitto -- well trimmed
1 cup Beef broth or bouillon
1 ounce Dried porcini or shitake -- mushrooms
1/2 cup Dry red wine
2 tablespoons Cornstarch
1/4 cup -Water -- cold
Pine nuts -- for garnish

In small bowl, combine 1/4 cup chopped pine nuts, garlic, parsley, basil,
oil, salt, and pepper. Remove most of fat from steak. Cut into 6 pieces
about 3"x4".
Pound to about 1/4" thickness or 4"x6". Place a slice of prosciutto on
each slice of pounded round steak.
Spoon about 1 tbsp herb mixture on each. Roll up like a jelly roll. Tie
with string. Place on bottom of slowcooker. Heat broth or bouillon to
boiling. Pour over dried mushrooms. Add to cooker. Pour in wine.
Cover; cook on LOW 6 to 7 hrs. Remove meat; cover and keep warm. Turn pot
to HIGH. Dissolve cornstarch in water. Stir into liquid in pot. Cover;
cook on HIGH 15 to 20 mins. or until thickened. Spoon over rollups.
Sprinkle with pine nuts.

Per serving - 326 cal, 36 g pro, 7 g carbo, 15 g fat, 101 mg chol, 395 mg
sod Author - Mable Hoffman


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JERKY HOME STYLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round steak -- cut in strips 4
" thick
1/4 cup Soy sauce
1 tablespoon Worchestshire sauce
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder
1/2 teaspoon Black pepper
3/4 teaspoon Hot sauce
1/2 teaspoon Hickory salt

Fat grams per serving: Approx. Cook Time: 8 hrs Slice
round steak, cut in strips about 4 in. long and 1/8 in. thick. (The
slicing is easier if the steak is partially frozen.) Combine all the
ingredients and marinate in the fridge for at least 8 hrs, mixing
occasionally. Then skewer the marinated strips on bamboo skewers or
toothpicks and hang the strips in the oven with a pan below to catch the
drippings. Set the oven on it's lowest setting (l00-150 F) and use
something to keep the door ajar. The jerky should be dry after 8-10 hours.
This was my first time making j erky and the product come out surprizingly
good, but perhaps a bit too salty.
You might want to try low salt soy .

~+


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LEMON PEPPER STEAK AND POTATO WEDGES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Fresh lemon juice
3 tablespoons Olive oil -- devided
3 large Garlic cloves -- crushed
2 teaspoons Dried oregano leaves
1 teaspoon Lemon pepper seasoning -- devided
1 1/2 pounds Beef top-round steak -- cut
One inch thick
3 Baking potatoes -- each cut
6 lengthwise wedges

Combine lemon juice, 1 tablespoon oil, garlic, oregano and 1/2 teaspoon
lemon pepper seasoning in a large plastic bag. Place steak in bag and turn
to coat. Close bag securely and marinate beef in refridgerator 30
minutes, turning once.
Toss potatoes with remaining 2 tablespoons oil and 1/2 teaspoon lemon
pepper seasoning; coat evenly. Remove steak from marinade. Place on one
side of rack in broiler pan; arrange potatoes on the other side. Place pan
under broiler so surface of meat is 3 to 4 inches from heat. Broil 15 to
20 minutes until steak is rare (140 degrees) to medium (160 desgrees) and
potatoes are tender. Turn steak and potato wedges over once during
cooking.
Carve steak into thin slices and serve with potatoes.

Six servings, each: 270 calories, 29 gm protein, 11 gm fat, 72 mg
cholesterol, 13 gm carbohydrates, 58 mg sodium.

From: FoodSection Houston Chronicle 1/94 Best Recipe's 1993


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London Broil with Grainy Mustard Marinade

Recipe By : Redbook - March, 1994
Serving Size : 6 Preparation Time :0:50
Categories : Magazines

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds top round steak -- trimmed of fat
3 tablespoons Dijon mustard -- country style
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon soy sauce, low sodium
1 teaspoon Worcestershire sauce
2 cloves garlic -- crushed
1 tablespoon fresh ginger root -- peel & finely chop
1/2 teaspoon fresh ground black pepper

1. Place steak in large glass baking dish. In small bowl combine
mustard, oil, lemon juice, soy sauce, Worcestershire sauce, garlic, ginger
and pepper; using wire whisk or fork, beat well to blend. Pour mixture
over steak; turn meat several times to coat well with marinade. Let stand
at room temperature 30 minutes, turning once or twice.

2. Meanwhile heat broiler.

3. Remove steak from marinade, reserving marinade; place on rack in
broiler pan. Broil, 3 to 4 inches form heat source, about 7 minutes on
each side for medium-rare or until to desired doneness. Brush with
remaining marinade after turning.

4. Transfer steak to serving platter; let stand about 5 minutes before
slicing. Seve steak cut into thin slices on the diagonal.


- - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with Oven-crisped Crisscross Potatoes




Low Fat Pepper Steak

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mom's Best Low-Cal
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
3 pounds Boneless top round steak
Thinly sliced
1 1/2 large Bell pepper thinly sliced
2/3 cup Water
1 teaspoon Beef boullion
2 tablespoons Teriyaki sauce
1 medium Garlic clove
1 tablespoon Plus 1 t cornstarch
1 1/2 medium Tomato thinly sliced
2 cups Hot cooked rice
1 medium Onion -- thinly sliced

Spray skillet with cooking spray. Saute beef and remove. Saute onion and
garlic in skillet until tender. Add pepper and a small amount of water to
onion and garlic; cover and cook on low until tender. Sprin- kle with
boullion granules and add teriyaki sauce and 2/3 c water.
In a measuring cup, make a paste with the 1/4 cup hot water and corn
starch. Pour into the skillet and cook for a few minutes until thick.
Add tomato and cook until tender. Serve over hot cooked rice.


- - - - - - - - - - - - - - - - - -




Marinated Beef Province Style

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Marinade
Main Dish Entertain

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound Bacon
2 pounds Round steak
2 each Cloves garlic
2 tablespoons Chopped parsley
1 pinch Ground cloves
1 pinch Allspice
3 tablespoons Red wine vinegar
2 1/2 cups Red wine
6 each Medium onions
6 each Medium carrots
Salt & pepper to taste
3 tablespoons Oil
2 tablespoons Brandy
1 pinch Thyme
1 each Sprigs parsley
1 pinch Rosemary
1 each Small orange

Cut meat into 2 inch cubes. Dice the bacon. Skin and crush the garlic,
using the tip of a firm knife, in a pinch of salt on the chopping board,
or use a garlic press; blend with the chopped parsley, cloves, and
allspice. Put the meat into a dish, and add the wine vinegar, wine, and
garlic spice mixture.
Peel and thinly slice one third of the onions and carrots, add to the
marinade with a little salt and pepper. Leave for at least 12 hours
turning occasionally. Peel the remaining onions and carrots, quarter the
onions but leave the carrots whole.
Heat the oil in a large heavy skillet, fry the diced bacon and quartered
onions until golden brown, and spoon into a casserole.
Remove the meat from the marinade, drain well.
Brown meat in the oil remaining in the pan and add to the onions.
Pour the marinade liquid and vegetables into the skillet and stir well to
absorb the last of the oil. Add the whole carrots, brandy, and herbs. Cut
the zest from the orange and squeeze a little orange juice and add this
and the zest to the sauce. Season the sauce with a little salt and pepper.
Pour over the meat and onions, cover the casserole. Cook in the center of
a slow (350 d F) for 2 1/4 hours. To serve, remove the garni.
This dish is particularly good when served with spaghetti, macaroni, or
noodles, topped with butter, grated cheese and a little chopped parsley.


- - - - - - - - - - - - - - - - - -




MEAN AND LEAN BEEF STROGANOFF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Beef round steak -- cut 1/2"
Thick and trimmed of fat
1 tablespoon Cooking oil
2 cups Sliced fresh mushrooms
1/2 cup Dry sherry
1/2 cup Water
1/2 teaspoon Instant beef bouillon
Granules
1 8 ounce carton plain low
Fat yogurt
1 tablespoon All purpose flour
1 teaspoon Sugar
1/2 teaspoon Salt
Dash pepper
2 cups Hot cooked rice
Snipped parsley (opt)

Partially freeze the steak.Thinly slice across the grain into bite-size
strips.In skillet,brown meat,half at a time, in hot oil for 2 to 4
minutes.Remove meat from skillet.Add sliced mushrooms to the skillet;cook
for 2 to 3 minutes or until tender.Remove mushrooms.Add sherry,water and
bouillon granules to the skillet;bring to boiling.Cook,uncovered,over high
heat 3 minutes or until liquid is reduced to 1/3 cup. Combine
yogurt,flour,sugar,salt and pepper;mix well.Stir the low fat yogurt
mixture into the liquid in the skillet;stir in meat and mushrooms.Cook and
stir over low heat until the mixture is thickened and heated through;DO
NOT BOIL.Serve over hot cooked rice.Sprinkle the beef stroganoff mixture
with snipped parsley,if desired.Makes 4 servings.


- - - - - - - - - - - - - - - - - -




MEAT AND POTATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Round Steak -- 1/2" Thick
2 pounds Potatoes
8 ounces Tomato Sauce
1 1/2 teaspoons Salt
1/2 teaspoon Ground Pepper
1/2 teaspoon Ground Cumin
1 Large Clove Garlic -- Smashed
Water

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


- - - - - - - - - - - - - - - - - -




Mexican Beef

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Boneless round steak
1 Clove garlic -- minced
1/4 teaspoon Pepper
1/2 teaspoon Salt
1 tablespoon Chili powder
1 tablespoon Mustard
1 Onion -- chopped
1 Cube
Crushed
16 ounces Tomatoes -- canned -- cut up
16 ounces Kidney beans -- canned --
Drained
Beef bouillon cubes --

Spread meat with mixture of garlic, pepper, salt, chili powder, and
mustard. Cut into 1/2-inch wide strips. Place in slow-cooking pot. Cover
with onion, bouliion cube, and tomatoes. Cover and cook on low for 6 to 8
hours. Turn control to high. Add beans and cook, covered, for 30
minutes.
Serve on bed of rice.

Recipe By :


- - - - - - - - - - - - - - - - - -




Mexican Steak

Recipe By : Western Mexican Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Meats Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound round steak
2 tablespoons lard
2 potatoes -- sliced
8 green chiles -- roasted & peeled
2 small onion -- sliced
1 cup tomatoes -- cooked
1 clove garlic -- finely chopped
1 tablespoon vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon flour

Rub vinegar on both sides of the meat. Pound in garlic, salt, pepper, and
flour. Cut into small pieces. Brown in hot lard. Cook until meat is
tender. Add vegetables; season to taste. Cover. Simmer until vegetables
are tender.


- - - - - - - - - - - - - - - - - -

NOTES : From: Western Mexican Cookbook
A Compilation of Recipes for the Preparation of Mexican Foods
Sonoran Style
Compiled by Alfonso C. Pain, Tucson, Arizona

MasterCook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com



Mexican-Style Chili Beef

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Main Dish
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Lean beef round steak
1 tablespoon Vinegar
1 Onion -- thin sliced
2 cups Crushed tomatoes -- undrained
1 cup Water
1 Fresh hot jalapeno pepper
1 Garlic clove -- minced
1/2 teaspoon Ground cumin
1/4 teaspoon Dried oregano

Spray a non-stick pan with cooking spray. Brown the beef cubes over
moderate heat. Turn to brown evenly.
Drain and discard any melted fat. Stir in vinegar and onion. Cook and stir
just until onion begins to brown.
Stir in remaining ingredients. Lower heat to simmering. Cover and simmer
1 1/2 to 2 hours until meat is very tender. Uncover and simmer until
sauce is thick. Skim fat, if any.


- - - - - - - - - - - - - - - - - -




MIDDLE EASTERN STYLE BEEF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Lean round steak -- cut into
Strips
1 small Onion -- chopped
2 tablespoons Butter or margarine
1 can 10 1/2 oz. condensed beef
Broth
1/2 Soup can water
1 1/2 cups Frozen broccoli -- cauliflower
And carrots -- thawed
1/4 cup Raisins
1 tablespoon Lemon juice
1/8 teaspoon Cinnamon
1 1/2 cups Dry rice
1/2 cup Sliced almonds

Brown beef and onion in hot butter in a large skillet.Add broth
water,vegetables,raisins,lemon juice and cinnamon.Bring to a boil Stir in
rice and almonds.Cover;remove from heat.Let stand 5 minutes.Fluff with a
fork.Makes 4 servings.


- - - - - - - - - - - - - - - - - -




MOCK DUCK

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Onion -- chopped
1/2 cup Celery -- chopped
1/2 cup Mushroom -- chopped
1 tablespoon Butter
3/4 cup Dry bread crumbs
1/2 teaspoon Savory -- dried
1/4 teaspoon Thyme -- dried
& pepper
1 pound Round steak
1 tablespoon Vegetable oil
3/4 cup Beef stock

In a skillet, cook onion, celery and mushrooms in butter until softened.
Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to
taste and just enough water or stock to moisten.
Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces; spread
with stuffing almost to edges. Roll up each from widest sides; secure with
string. In skillet, brown rolls in oil. Add stock; cover and simmer for 1
hour, turning and basting occasionally, or bake in 325F oven for 1 hour.
MAKES: 4 or 5 servings


- - - - - - - - - - - - - - - - - -




Mom's Macaroni with Steak

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round steak
Onions -- chopped (to taste)
Bell pepper -- chopped
Paprika -- to taste
Garlic -- to taste
Stewed tomatoes -- 2 cans
Oregano -- to taste
Salt and pepper -- to taste

ds MSG Mushroom pieces, can (opt) Celery, liquified (opt) 8 oz Elbow
macaroni 1 c Cheddar, sharp, grated Slice steak into thin strips about 3
inches long. Brown in oil in bottom of pressure cooker. Add onions, bell
pepper and paprika; cook, but don't brown. Add garlic (Mom used a
spoonful of garlic ground in oil).

Add stewed tomatoes and spices. If not tomato doesn't seem strong
enough, add small can of tomato paste or sauce. (Don't add if can avoid
it.) Add blended celery at this point, plus mushroom pieces. (Liquid
would make it unnecessary to add tomato paste, she says.) Add 8 oz box of
macaroni and push beneath liquid, making sure all is covered. Put on
cover and add weight of 15 pounds, over high heat. After starts popping,
cook 4-5 minutes, but no longer. Let pressure off, remove lid and stir in
cheese. Serve.


- - - - - - - - - - - - - - - - - -




MOOSE STROGANOFF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Moose round steak -- diced
Fat for frying
Salt
Pepper
2 cans Cream of mushroom soup
1 can Milk -- 10 oz
1/4 cup Onions -- chopped

Brown steak in fat in frying pan, season to taste with salt and pepper.
Combine steak, soup, milk and onions in casserole. Bake at 350 degrees F
for 1 hour. Serve over cooked rice if desired.


- - - - - - - - - - - - - - - - - -




O'donoghue's Beef Stew

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Round steak -- or stew
Steak
3 medium Carrots
3 medium Parsnips
1/2 cup Barley -- pearled
8 Potatoes
Stock or soup mixture (beef
Or oxtail)
Salt
Pepper
Mixed herbs

Boil some water in a large saucepan, sufficient to cover the meat and
have approx 1" left above. Put in the chopped (large chunks) meat,
lower heat to keep the stew simmering, put in the chopped/diced carrots
and parsnips, add herbs, salt and pepper to taste, leave simmer for a
while (say 20 mins). Add the peeled whole potatoes and some stock/soup
mixture or cornflour to thicken, keep the mixture simmering and stir
occasionally, after about 1hr from start-time taste and check the
potatoes. If it tastes ok then its done. Remember the best stews are
left on for a long time 1 1/2 hrs or more. Contributed by: Desmond P.
O'Donoghue (8614903@ul.ie) Recipe By : "Aine.McManus"
, Gaelic List


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Orange Beef

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Top round steak -- thin sliced
2 tablespoons Sherry
2 tablespoons Cornstarch
2 each Egg whites
6 tablespoons Peanut oil
-----SAUCE-----
1 1/2 cups Beef stock
2 tablespoons Light soy sauce
1 teaspoon Sugar
1 1/2 tablespoons Cornstarch
1 teaspoon Red wine vinegar
5 each Dried red peppers -- crumbled
8 each Thin slices of orange rind -- fresh pepper to tast

Whisk together the sherry, cornstarch, and eg whites until the mixture is
foamy. Add the beef and toss to coat the peices well. Set aside. Cut
meat into 2 X 2" pieces. Heat 4 Tb peanut oil in wok. Fry quickly, just
until crispy and browned, remove to wok rack to drain.

Add remaining 2 TB peanut oil to wok. Add orange rind and red peppers to
hot oil in wok. Stir-fry until orange rind begins to darken and aroma
from oil becomes pleasant. Add remaining ingredients and stir until
bubbly (add more beef stock if to thick), Add fried beef and toss to caot
with sauce. Serve at once with steamed white rice.


- - - - - - - - - - - - - - - - - -




ORANGE BEEF #2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Top round steak -- thinly sliced
2 tablespoons Sherry
2 tablespoons Cornstarch
2 Egg whites
6 tablespoons Peanut oil
-----SAUCE-----
1 1/2 cups Beef stock
2 tablespoons Light soy sauce
1 teaspoon Sugar
1 1/2 tablespoons Cornstarch
1 teaspoon Red wine vinegar
5 Dried red chile peppers -- Broken into pieces
8 Thin slices of orange rind -- (orange part only) o
Fresh ground black pepper -- To taste

Whisk together the sherry, cornstarch, and egg whites until the mixture is
foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat
into 2x2-inch pieces. Heat 4 Tbs. peanut oil in wok. Fry quickly, just
until crispy and browned, remove to wok rack to drain.

Add remaining 2 Tbs. peanut oil to wok. Add orange rind and red peppers
to hot oil in wok. Stir-fry until orange rind begins to darken and aroma
from oil becomes pleasant. Add remaining ingredients and stir until bubbly
(add more beef stock if too thick). Add fried beef and toss to coat with
sauce. Serve at once with steamed white rice.

Contributed to the echo by: Stephanie Dicamillo Originally from: Chinese
co-worker Orange Beef


- - - - - - - - - - - - - - - - - -




ORANGE-BEEF STIR-FRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SAUCE-----
1 tablespoon Cornstarch
1 teaspoon Sugar
1 teaspoon Instant beef bouillon -- granules
1 teaspoon Orange peel -- finely shredded
1/2 cup Orange juice
1 tablespoon Soy sauce
-----BEEF-----
12 ounces Beef top round steak
Nonstick spray coating
1 Clove garlic -- minced
4 Green onions -- bias cut into
lengths
1 tablespoon Cooking oil
8 ounces Fresh spinach -- torn into
pieces
4 ounces Sliced water chestnuts -- drained (1/2 can)
2 cups Cooked rice -- hot

Orange Sauce: For Orange Sauce, combine all of the sauce ingredients and
set aside.

Beef: Partially freeze steak; slice thinly across the grain into strips.
Spray a wok or large skillet with nonstick spray coating. Stir-fry garlic
and onion 1 minute and remove from wok. Add oil to wok, if needed.
Stir-fry half of the beef for 2 to 3 minutes.
Remove form the wok and stir-fry the rest of the beef.
Return all of the beef to the wok. Stir in the Orange Sauce. Cook and
stir until bubbly. Stir in spinach, water chestnuts, and onion mixture.
Cover and cook for 1 minute. Serve hot over rice.

LOW CALORIE RECIPES; Summer 1988 Posted by Fred Peters.


- - - - - - - - - - - - - - - - - -




ORIENTAL GRILLED STEAKS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Top round steaks -- 1-inch
(3 Lbs)
1/2 cup Soy sauce
1/2 cup Dry sherry
2 tablespoons Sugar
1/2 teaspoon Ground ginger
1/4 teaspoon Dry mustard
1/2 teaspoon Garlic powder

Place steaks in a plastic bag. Mix remaining ingredients in small bowl.
Pour marinade over steaks; turn steaks to coat. Close bag securely and
refrigerate for 4 to 6 hours. Let stand at room temperature for 1 hour
before cooking. Prepare grill for cooking. Remove steak from bag and
reserve marinade. Grill steak 4 inches from medium coals, 5 minutes per
side for rare, 7 minutes for medium, and 10 minutes for well done. Brush
with reserved marinade before turning over.

Family Circle GREAT IDEAS Vol 12 No 4 Posted by Fred Peters.


- - - - - - - - - - - - - - - - - -




ORIENTAL SPICY ORANGE BEEF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Oriental

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Beef flank or round steak
2 tablespoons Corn oil
1/4 cup Slivered orange peel
10 milliliters Minced garlic
1/2 teaspoon Ground ginger
2 tablespoons Corn starch
1 cup Cool beef broth
1/4 cup Soy sauce
1/4 cup Dry sherry
1/4 cup Orange marmalade
1/2 teaspoon Crushed dried red pepper

In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until
browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1
minute. Stir together: corn starch, beef broth, soy sauce, sherry,
marmalade and pepper. Stir into beef. Stirring constantly, bring to boil
over medium heat. Boil 1 minute. Serve over rice. Serves 4.


- - - - - - - - - - - - - - - - - -




OVEN STEW

Recipe By : HUBERT
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Beef round steak, cut into 1-inch cubes
4 cups Carrots, sliced
2 cups Celery, sliced
4 medium Onions, sliced
2 cans Water chestnuts, sliced, drained -- (5 ounces each)
2 cans Mushrooms, sliced, drained -- (6 ounces each)
1/4 cup Gold Medal Flour
2 Tablespoons Gold Medal Flour
2 Tablespoons Sugar
2 Tablespoons Salt
2 cans Tomatoes (16 ounces each)
2 cups Burgundy *

Heat oven to 350 degrees F. In roasting pan or 2 Dutch ovens, mix
meat, carrots, celery, onions, water chestnuts, and mushrooms. Mix flour,

sugar, and salt; stir into meat mixture(s). Stir in tomatoes and
burgundy. Cover; bake 4 hours or until meat is tender. Makes 12
servings.

*2 cups water plus 2 teaspoons instant beef bouillon can be substituted
for the burgundy.


- - - - - - - - - - - - - - - - - -




PARMESAN ROUND STEAK

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Round steak; boneless -- 3/4"
1 Egg -- beaten
1/3 cup Milk
1/2 cup Breadcrumbs; fine -- dry
1 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Ac'cent
3 tablespoons Bacon drippings
1/2 cup Water
1/4 teaspoon Oregano; dried -- whole
1/4 cup Parmesan cheese -- grated
6 small Onions -- peeled
1/4 teaspoon Salt
1/4 teaspoon Paprika

Trim excess fat from steak; pound to 1/2 inch thickness. Cut steak into
serving size pieces.

Combine egg and milk; beat well. Combine breadcrumbs, 1 ts. salt,
pepper, and Ac'cent. Dip steak in egg mixture, dredge in breadcrumb
mixture, and brown in bacon drippings. Place steak in a lightly greased 2
quart baking dish. Add water and sprinkle with oregano and cheese.

Add onions to steak; sprinkle with 1/4 teaspoon salt and paprika.
Cover tightly and bake at 325 degrees for 1 hour and 15 minutes or until
tender.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
Nancy Coleman.


- - - - - - - - - - - - - - - - - -




Pepper Steak Strips

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Main Dish Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Env. Meat Marinade *
1 pound Round Steak **
1 each Med. Onion -- Chopped
2 tablespoons Butter Or Margarine
1 teaspoon Bottled Brown Boquet Sauce
8 ounces (1 can) Stewed Tomatoes
1/2 teaspoon Dried Thyme Leaves
2 tablespoons Unbleached Flour
1/4 cup Red Wine Or Water
1 each Med Green Pepper ***
8 ounces (1 Can) Mushrooms ****
3 cups Hot Cooked Rice

* Envelope of Meat Marinade From Store should weigh about .8 ozs. **
Steak should be cut into strips, about 1/8-inch thick and about *** Green
Pepper should be seeded and cut into strips. **** Mushrooms should be
stems and pieces, and should be drained.
~------------------------------------------------------
~------------------ Prepare marinade as diredcted on envelope.
Marinate beef as directed on envelope; drain well. Cover and microwave
onion and margarine in 2-qt casserole on high (100%) 1 minute. Stir in
bouquet sauce, tomatoes, and thyme. Mix in beef.
Cover and microwave 8 minutes; stir. Microwave on medium (50%) 10
minutes. Shake flour and wine in tightly covered container. Stir into meat
Mixture. Add pepper strips and mushrooms; mix into sauce.
Cover and microwave until meat is tender, 6 to 8 minutes. Serve over hot
Rice.


- - - - - - - - - - - - - - - - - -




PEPPERS & STEAK

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Main Dish
Low-Cal Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Lean round steak
2 Green peppers -- chopped
2 tablespoons Minced dried onion
1 cup Beef boullion
1/4 cup Soy sauce
1/2 teaspoon Ground ginger
1/2 teaspoon Garlic powder

Cut steak into serving size portions. Place half the steak in Crockpot.
Arrange green peppers on steak.
Place remaining steak on top. Mix remaining ingredients and pour over
meat. cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5
hours.
Each serving: 186 calories. Submitted By DONNA@WEBSTER.DEMON.CO.UK On
THU, 02 NOV 1995 144219 GMT


- - - - - - - - - - - - - - - - - -




PEPPERS AND STEAK FOR CROCKPOT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Main Dish
Low-Cal Meats
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Lean round steak
2 Green peppers -- chopped
2 tablespoons Minced dried onion
1 cup Beef boullion
1/4 cup Soy sauce
1/2 teaspoon Ground ginger
1/2 teaspoon Garlic powder

Cut steak into serving size portions. Place half the steak in Crockpot.
Arrange green peppers on steak.
Place remaining steak on top. Mix remaining ingredients and pour over
meat. cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5
hours.
Each serving: 186 calories. ~


- - - - - - - - - - - - - - - - - -




RAGOUT A LA BERGHOF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Hamburger German
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Butter
3 1/2 pounds Round Steak -- Boneless *
1 cup Onion -- Chopped
1 1/2 cups Green Bell Pepper -- Chopped
1 pound Mushrooms -- Sliced
1/2 cup Unbleached Flour
2 cups Beef Broth -- Canned/Homemade
1 cup White Wine -- Dry
1 teaspoon Salt
1 teaspoon Worcestershire Sauce
Tabasco Sauce To Taste

* Round steak should be cut into thin strips.
~-------------------------------------------------------------------------
Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat.
Remove browned meat. In remaining butter, saute onion for 2 minutes. Add
green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4
cup butter and add flour. Slowly add beef broth; cook until thickened.
Stir in wine and seasonings. Add meat and mushroom mixture. Cover and
simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered
noodles or dumplings.


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Ranch Round Steak

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Beef Round Steak *
1/4 cup Flour
2 teaspoons Dry Mustard
1 1/2 teaspoons Salt
1/8 teaspoon Pepper
1/4 cup Shortening
1/2 cup Water
1 tablespoon Worcestershire Sauce

* Round Steak should be 1/2' thick, and then cut into serving pieces.
~------------------------------------------------------
~------------------ Trim excess fat from meat; slash edges to prevent
curling. Combine flour, dry mustard, salt, and pepper; use to coat meat.
Reserve remaining flour mixture. In skillet, brown meat, half at a time,
on both sides in hot shortening. Push meat to one side; stir in reserved
flour mixture. Combine water and worcestershire sauce; stir into skillet
mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and
simmer for 1 to 1 1/4 hours or until meat is tender. Remove meat to
platter. Skim excess fat from gravy.
Drizzle gravey over meat and serve.


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Ranch Style Chicken Fried Steak And Gravy

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Steak Meats
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----STEAK-----
4 pounds Round Steak 1/2-inch Thick
1 cup Milk
1 cup Unbleached Flour
Salt & Pepper
Milk
-----GRAVY-----
4 tablespoons Fat
4 tablespoons Unbleached Flour
1 quart Milk

Tenderize round steak. Dip in milk and then flour, salt and pepper to
taste. Fry in deep fat at approcimately 375 Degrees F. until golden
brown.
After steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour.
Stir until smooth. Add 1 qt milk. Stir and cook until until thickened for
steak gravy.


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RAW KIBBEE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak or lamb
3/4 cup Fine bulgar
1/2 teaspoon Cumin
1 teaspoon Salt
Olive oil

Put bulgar in a bowl and cover with warm water. The water should cover
the bulgar and be about 1 inch above the bulgar. Let soak until water is
absorbed and bulgar is soft.(about 1/2 hour) Remove ALL fat and membranes
from meat(I prefer beef) and grind twice.
Combine meat, bulgar, cumin, and salt. Mix by hand until throughly mixed.
Pat kibbee onto a platter or plate. Make a hole in middle of kibbee and
fill with olive oil. Serve with pita bread. Serve immediately.

Posted by Dar Rains, Fidonet Cooking


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Rindergulasch (Beef Goulash)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Meats
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Vegetable Oil
1 pound Round Steak -- Cubed
3 each Onions; Medium -- Chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Garlic Salt
1 teaspoon Paprika
1/4 teaspoon Sugar
2 cups Water -- Hot
1 tablespoon Unbleached Flour
1/4 cup Water -- Cold
1/2 cup Cream -- Heavy

Heat vegetable oil in a large fry pan or Dutch oven.
Add meat cubes and brown well, approximately 10 minutes. Stir in onions;
cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and
sugar.
Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2
hours. In a small jar or container, shake or blend flour with cold water.
Be sure to break up all lumps. Add to meat about 7 minutes before the end
of the cooking time. Stir constantly until sauce is thickened and
bubbling. Remove from heat; stir in cream.
Serve with noodles, accompanied by a tomato salad if desired.


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ROLLED CASTLE STEAK

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 White Castle hamburgers
2 1/2 pounds Round steak
1/2 teaspoon Curry powder
3 tablespoons Oil
1/2 cup Water

Tenderize steak. Remove excess fat. Chop hamburgers and add curry powder
to dressing mixture. Spread mixture on steak and roll as a jelly roll. Tie
with string. Put oil into pan and heat. Add steak roll to pan and roll to
brown on all surfaces. Reduce heat. Add water and simmer. Cover and cook,
rotating meat, for approximately 30 minutes. Liquid in pan is excellent
for gravy stock.


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Rouladen

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Round steak -- sliced thinly
Dijon mustard
2 Dill pickles -- finely chopped
3/4 pound Bacon
1 Onion -- finely chopped
1 tablespoon Light brown sugar
1/3 cup Flour
1 1/4 cups Beef broth

Preheat oven to 325.

Cut round steak into 3" x 5" pieces (makes about 6). Spread meat with
mustard. Place pickle on each square. Cook the bacon until crisp,
remove, crumble and sprinkle over meat. In 2 tablespoons of the bacon
drippings (reserve the rest), saute the onions until tender. Put onions
on meat.
Sprinkle with brown sugar and season with salt and pepper. Roll each piece
of steak and secure with string.

Dredge the rolls in flour and brown quickly in the reserve bacon
drippings.
Transfer to a casserole. Measure 2 tablespoons of the left-over flour and
sprinkle over drippings. Cook, stirring. Add the broth and bring to a
boil. Pour over beef rolls, cover and bake about one hour.


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ROULADEN OF BEEF

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Breads
German

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Round steak in 6 thin pieces
Salt and black pepper to -- taste
1/4 cup + 2 Tbl Dijon mustard
6 slices Cooked bacon -- crumbled
1/2 cup Chopped onion
1 cup Chopped carrots
6 Dill pickle spears
2 tablespoons Vegetable oil

1. Preheat broiler.

2. lb each piece of beef between two pieces of waxed paper to 6 inch
diameter (about 1/8 inch thick); sprinkle with salt and pepper.

3. Place meat on rack in pan 4 inches from heat and broil for 1 minute
on each side.

4. Spread each piece of meat with 1 tbs of mustard. Sprinkle evenly with
bacon; top with equal amounts of carrot, onion, and 1 pickle spear. Roll
up and secure with a wooden toothpick.

5. Heat oil in a medium nonstick skillet over medium heat. Brown meat
rolls on all sides.

6. Add 1 inch water to skillet. Cover and simmer for 1 hour, or until
beef is tender. Remove to a warm serving dish. Pour the pan juices into
a sauce bowl. Remove toothpicks before serving. Pass the sauce
separately.

Makes six servings.


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ROUND STEAK CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crockpot
Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak -- cut
1/2 Inch thick
Garlic salt, salt -- pepper
1 Onion -- thinly sliced
3 To 4 potatoes -- peeled and
Quartered (optional)
1 1/2 cups Beef broth
1 can Green beans -- drained
1 can Tomato soup
1 can Tomatoes

Season round steak Iightly with garlic salt, salt, and pepper. Cut into
serving pieces and place in CROCK-POT with sliced onion which has been
separated into rings.
Add potatoes and green beans. Top with tomato soup and tomatoes. Cover and
cook on Low 8 hours. Remove cover during last half-hour if too much
liquid. From Rival Crock-pot cook book, date unknown


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Round Steak Italiano

Recipe By :
Serving Size : 5 Preparation Time :7:15
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds round steak
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
15 1/2 ounces spaghetti sauce with mushrooms
16 ounces whole small onions -- drained

Cut steak into 5 or 6 serving-size pieces. Coat with salt, oregano, and
pepper. in slow-cooking pot, pour spaghetti sauce over meat. Cover and
cook on low for 7 to 9 hours or until meat is tender. Turn control to
high; add onions. Cook on high for 10 to 15 minutes.


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Serving Ideas : Serve with Italian green beans and toasted garlic cheese b




ROUND STEAK WITH RICH GRAVY

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Main Dish Meats
Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak
1 (1.5 oz) pkg onion soup mix
1/4 cup Water
1 can (10.5 oz)condensed cream of
Mushroom soup

Cut steak into 5 or more serving pieces. Place in slow-cooking pot. Add
dry onion soup mix, water and condensed mushroom soup. Cover and cook on
low for 6 to 8 hours. Excellent when served with mashed potatoes. Source:
Crockery Cookery by Mable Hoffman : page 102 **NOTE: I used blade
steak instead of round steak, works just as well!**


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ROYAL BEEF BOURGUIGNON

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Top round steak -- 2" cubes
2 tablespoons Butter (or marg.) -- melted
3 tablespoons All-purpose flour
1/2 cup Dry sherry
5 slices Bacon
24 small Onions; peeled -- about 1 lb.
1 pound Mushrooms; small -- fresh
3/4 cup Consomme -- undiluted
1/4 cup Water
1 cup Burgundy
2 tablespoons Tomato paste
2 Bay leaves

pn Chives; frozen, chopped pn Thyme; dried pn Tarragon; dried pn Parsley;
chopped Brown steak in butter in a heavy Dutch oven. Combine flour and
sherry, stirring until well blended; stir into Dutch oven.

Cook gacon until crisp; drain, reserving drippings. Crumble bacon, and
add to steak.

Saute onions in bacon drippings until tender; remove with a slotted
spoon, and add to steak. Saute mushrooms in remaining bacon drippings;
drain well, and set aside.

Add remaining ingredients, except mushrooms, to steak; cover and simmer
over low heat 1-1/2 hours. Add mushrooms; cover and simmer an additional
30 minutes.

SOURCE: Southern Living Magazine, Sometime in 1980. Typed for you by
Nancy Coleman.


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RUSSIAN BEEF STROGANOFF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Russian
Beverages Potatoes
Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Boneless Round Steak
3 tablespoons Flour
1 teaspoon Salt
2 tablespoons Oil
1/2 cup Finely Chopped Onion
1 Minced Garlic Clove
1/2 cup Coca-Cola
1/4 cup Water
2 tablespoons Flour
1/2 cup Water
1 tablespoon Worcestershire Sauce
2 ounces Canned Mushrooms W/Liquid
1 cup Sour Cream
2 tablespoons Minced Parsley
Cooked Mashed Potatoes Or
Cooked Noodles Or
Cooked Rice

Cut the beef into 1/2 inch strips; put in a plastic bag with 3 tb of flour
and the salt. Shake until the meat is evenly coated. In a heavy skillet
or Dutch oven, heat oil; add the meat strips and brown slowly, stirring
often.
Add the onion, garlic, Coca-Cola and 1/4 cup of water; mix well. Cover
andsimmer for 30 to 45 minutes or until the meat is fork tender. In a
bowl, mix the 2 tb of flour with the 1/2 cup of water until smooth. Stir
into the meat along with the Worcestershire sauce and the undrained
mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead
for reheating later, do not add the sour cream now. Reheat, then complete
the recipe directions.) Stir in the sour cream and heat gently just until
the gravy simmers. Sprinkle with parsley and serve over mashed potatoes,
noodles or rice. From: "International Cooking with Coca-Cola", a give away
pamphlet from The Coca-Cola Company, 1981.


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Savory Beef

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----LISA HLAVATY-----
2 pounds Round steak -- cut into 1/2
Inch cubes
3 tablespoons Oil
1 large Onion -- chopped
1 Clove garlic -- minced
3 tablespoons Flour
3 ounces Can of mushrooms -- undrained
1/2 cup Chopped celery
1 cup Sour cream
8 ounces Tomato sauce
1 teaspoon Salt
Pepper
Chopped celery -- for garnish
Chopped chives -- for garnish

In a large saucepan, heat oil. Add beef. Brown. Add onion and garlic.
cook, stirring, until onions are transparent. Add flour, stirring until
beef cubes are coated. Add mushrooms with juice and celery. In a small
bowl, combine remaining ingredients. Mix well. Pour over meat. Toss well.
Remove from heat. Turn mixture into a greased 2 quart casserole
dish.Cover. Bake at 325 for 1 1/4 to 1 1/2 hours until meat is tender.
Sprinkle with chopped celery and chives. Source: MGR recipes


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SAVORY SKILLET MEAL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round steak
4 medium Size potatoes -- peeled and
Cut into quarters
1/3 cup Flour
1 teaspoon Salt
1 large Onion -- cut in slices
1 can Cream of mushroom soup
3 tablespoons Shortening

Cut meat into bite size pieces for serving.Season with salt, dip in
flour.Brown in shortening in skillet.Place vegetables over top of
meat,then add mushroom soup.Cover.Keep mixture on medium high until steam
escapes freely.Turn to simmer and cook 50 minutes longer.Serve.


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SAVORY SWISS STEAK

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Main Dish
Steak

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Round steak
1/4 cup Flour
2 teaspoons Dry mustard
1 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Butter
2 tablespoons Oil
1 Onion -- finely chopped
2 Carrots -- peeled and grated
2 Stalks celery -- finely chopped
1 can (16 oz) tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon Brown sugar

Cut steak into 6 serving-size portions. Coat with a mixture of flour,
mustard, salt and pepper. Using a large frying pan, brown meat in half the
butter and oil. Transfer to crockpot. Heat remaining butter and oil in
frying pan. Saute onions, carrots and celery until glazed. Add tomatoes,
Worcestershire and brown sugar. Heat, scraping up drippings. Pour over
meat.
Cover. Cook on low, 6 to 8 hours, or until tender.
Serve meat with sauce spooned over. Sprinkle with parsley. Source: The
Crockery Pot Cookbook : by Lou Seibart Pappas : ISBN
0-911954-11-2 From the collection of K.Deck


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SHERRIED BEEF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Dry sherry
3 tablespoons Soy sauce
3/4 pound Beef top round steak -- - sliced into 1/8" s
2 large Carrots -- - cut into diagonal
1 large Green pepper -- - cut into strips
1 medium Onion -- cut into chunks
2 tablespoons Vegetable oil -- divided
1 tablespoon Cornstarch
2 cups Hot cooked rice

Combine 1/2 cup water, sherry, and soy sauce; pour over beef and marinate
1 hour. Stir-fry carrots, green pepper and onion in 1 tablespoon oil in
large skillet over medium-high heat. Remove from skillet; set aside.
Drain beef and reserve marinade. Brown beef in remaining 1 tablespoon
oil. Combine cornstarch with reserved marinade. Add vegetable and
marinade mixtures to beef; cook, stirring, until sauce is thickened.
Serve over hot rice.

Each serving provides:
* 365 calories * 23.9 g. protein * 10.9 g. fat * 41.5 g. carbohydrate *
3.3 g. dietary fiber * 1080 mg. sodium * 48 mg. cholesterol Source:
"Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice
Council Electronic format courtesy of Karen Mintzias


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SICILIAN STEAK

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Steak Beef
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak
2 cups Tomato -- crushed
1/4 cup Flour
1/8 teaspoon Dry mustard
1/8 teaspoon Ground pepper
1/2 teaspoon Oregano
1 each Garlic clove -- minced
1 tablespoon Parsley -- chopped
3 tablespoons Olive oil
1/2 teaspoon Salt

Cut steak into serving pieces and pound thin. Mix flour, salt, pepper and
dredge meat in mixture. Brown the meat with oil in large skillet.
Pour off the liquid, add tomatoes, oregano, mustard,parsley and garlic.
Cover and simmer about 1 hour.


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SLOW COOKED PEPPER STEAK

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak
2 tablespoons Cooking oil
1/4 cup Soy sauce
1 cup Chopped onion
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Ground ginger
4 Tomatoes, cut into eighths
Or
One can (16 oz) tomatoes
With liquid -- cut up
2 large Green peppers -- cut into
Strips
1/2 cup Cold water
1 tablespoon Cornstarch
Cooked noodles or rice

Cut beef into 3-in. X 1-in. strips; brown in oil in a skillet. Transfer
to a slow cooker. Combine the next seven ingredients; pour over beef.
Cover and cook on low for 5/6 hours or until meat is tender. Add tomatoes
and green peppers; cook on low for 1 hour longer. Combine the cold water
and cornstarch to make a paste; stir into liquid in slow cooker and cook
on high until thickened. Serve over noodles or rice.


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Smothered Round Steak

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Main Dish
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak
2 teaspoons Salt
1/2 teaspoon Ground black pepper
1 teaspoon Ground red pepper
1 teaspoon Ground white pepper
All-purpose flour (dredging)
1/2 cup Vegetable oil
3 each Medium onions -- chopped
2 each Bell peppers -- chopped
1 each Celery rib -- chopped
1 cup Beef stock or water

Alex Patout says, "Smothering is a multipurpose Cajun technique that works
wonders with everything from game to snap beans. It's similar to what the
rest of the world knows as braising--the ingredients are briefly browned
or sauteed, then cooked with a little liquid over a low heat for a long
time." Season the roast with one half of the salt and peppers. Dust with
flour on all sides. Heat the oil in a Dutch oven or other large heavy pot
over medium-high heat, add the steak, and brown well on all sides. Remove
the meat and pour off all but 1 teaspoon of the oil. Add half the onions,
bell peppers, celery, and the other half of the seasonings, and the stock
or water. Stir well and reduce the heat to the lowest possible point.
Return the roast to the pot and cover with the remaining vegetables.
Cover and let cook until the meat is very tender, about 1 hour and 15
minutes. Serve the meat in slices, with rice alongside and the gravy over
all. When you try this recipe with other kinds of meat, be sure to adjust
the cooking times accordingly--let tenderness be your guide. For extra
flavorful roasts, try larding with slivers of garlic before smothering.
Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN
0-394-54725-X


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Sourdough Steak

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Round steak [1" thick]
1 cup Flour
2 teaspoons Onion salt
2 teaspoons Paprika
1 teaspoon Pepper
1 cup Sourdough starter [recipe -- follows]
3/4 cup Shortening
1 U Using a meat tenderizing mall


and cut into serving pieces... 2) Combine flour and seasonings, and dip
steak pieces in sourdough starter then in flour mixture... 3) Fry in about
1" of hot shortening... and serve


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SOUTH OF THE BORDER STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Meats
Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Butter
2 pounds Boneless round steak -- cubed
5 Zucchini -- sliced thin
3 cups Corn
1 can (4 oz) grn chilies -- chopped
2 Cloves garlic -- minced
1 teaspoon Salt
1/4 teaspoon Oregano
1/4 teaspoon Cumin
1 cup Cheddar cheese -- shredded
1/4 cup Chopped cilantro

In a large skillet, melt butter. Brown meat, a few pieces at a time.
Remove from skillet as they brown. Saute zucchini in skillet 7-10
minutes.
Return meat and add corn, chilies, garlic, salt, oregano and cumin.
Simmer, stirring occassionally, about 12-15 minutes or until meat is
tender. Stir in cheese until melted. Garnish with chopped cilantro and
serve.


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SOUTHWEST BEEF FAJITAS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cucumber Salsa
Southwest Relish
Southwest Guacamole
1 pound Top Round Steak -- Boneless *
1/4 cup Lime Juice
2 tablespoons Vegetable Oil
2 teaspoons Red Chiles -- Ground
2 Cloves Garlic -- Chopped
8 Flour Tortillas **

* Round Steak should be cut about 1/2 inch thick. ** Flour Tortillas
should be 10 inches in Diameter and be warmed.
~-------------------------------------------------------------------------
Prepare Cucumber Salsa, Southwest Relish, and Southwest Guacamole; set
aside. Cut beef steak diagonally across the grain into thin slices, each
2 X 1/8-inch. Mix remaining ingredients except tortillas in a glass or
plastic bowl; stir in beef until well coated. Cover and refrigerate for
at least 1 hour. Set oven control to broil. Place beef slices on rack in
broiler pan. Broil with tops 2 to 3 inches from heat until brown, about 5
minutes. Place 1/8 of the beef, some Cucumber Salsa, Southwest Relish,
and Southwest Guacamole in the center of each tortilla. Fold one end ot
the tortilla up about 1 inch over the beef mixture; fold right and left
sides over the folded end overlapping. Fold down the remaining end. Serve
with remaining salsa, relish and guacamole.


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STEAK & KIDNEY PUDDING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Kidney -- beef
4 tablespoons Shortening
2 Onion -- chopped
2 pounds Round steak -- cubed
1 1/2 tablespoons Worcester sauce
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoons Butter -- softened
2 tablespoons Flour
2 tablespoons Parsley -- minced
1 teaspoon Rosemary
1 teaspoon Or‚gano
-----PASTRY-----
1 cup Flour -- + 2 t
1/4 teaspoon Salt
1/3 cup Shortening
2 tablespoons ;Water -- cold

Calories per serving: 654 Fat grams per serving: 36 Approx. Cook Time:
2:30 Wash the kidney, remove membranes and fat, and cut kidney in 1"
cubes. Cube the steak into 1" cubes. Melt the shortening in a heavy pot.
Add the onions and cook, stirring often, until well browned. Add the steak
and kidneys. When the meat is browned on all sides, pour on 2 cups of
boiling water, Worcester, salt, and pepper. Cove and cook over a very low
heat for 1 1/2 hours, or until the steak is tender. Preheat the oven to
400 F. Blend the butter with the flour to make a beurre manie. Drop small
pellets of this paste into the sauce and stir to thicken it. Put meat and
sauce into a deep pie plate and sprinkle with parsley. If you wish to use
a pastry topping, roll out the dough and cover the pie plate. Slash the
top, crimp the edges, and bake about 30 minutes, or until well browned.

Pastry: Mix the flour and salt. Cut in the shortening with a pastry
blender. Combine lightly only until the mixture resembles coarse meal or
very tine peas; its texture will not be uniform but will contain crumbs
and small bits and pieces. Sprinkle water over the flour mixture, a
tablespoon at a time, and mix lightly with a fork, using only enough water
so that the pastry will hold together when pressed gently into a ball.

--- Fannie Farmer Cookbook


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Steak and Cheese

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Top Round Steak
1/4 cup Flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Garlic or Celery Salt
6 tablespoons Butter
1 each Lg Onion -- finely chopped
1 cup Beef Bullion
1 cup Sharp Cheddar Cheese -- grated
2 tablespoons Parsley -- finely chopped

Steak should be cut in thin slices.
Pound steak out until it is about 1/4-inch thick.
Combine flour, salt, pepper and garlic salt and rub into steak on both
sides. Allow to stand for 5 minutes, then cut into 8-10 serving pieces.
Heat butter in a large, heavy frying pan and brown steak on both sides
over moderate heat. Sprinkle with chopped onion and add bullion. Bring to
a boil, cover pan, and simmer for 1 hour or until steak is tender.
Sprinkle cheese and parsley over top, cover again, and cook another minute
or so to melt cheese. Good served with hot fluffy rice. Source: TEXAS THE
BEAUTIFUL COOKBOOK


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STEAK AND GUINNESS PIE (IRISH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 kilogram Round steak
1 tablespoon Flour
1 teaspoon Brown sugar
1 tablespoon Raisins (optional)
Onions
300 milliliters Guinness
8 Slices bacon
3 ounces Lard
Chopped parsley
Recipe of short pastry*

*For double-crust pie in deep pie dish. -- Cut the steak into bite sized
cubes, roll in seasoned flour, and brown in the lard with the bacon,
chopped small.

Place the meat in a casserole, peel and chop the onions, and fry until
golden before adding them to the meat. Add the raisins (if wanted) and
brown sugar, pour in the Guinness, cover tightly and simmer over a low
heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir
occasionally, and add a little more Guinness or water if the rich brown
gravy gets too thick. Meanwhile, line a deep pie dish with half the pie
crust: bake it blind: then add the Guinness/beef mixture from the
casserole, cover with the top layer of pie crust, and bake until finished,
probably about 10 more minutes. Variation: for the brown sugar,
substitute 3 T honey.


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STEAK HAWAIIAN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Main Dish
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces Beef top round steak(sliced)
1/2 teaspoon Mace
2 tablespoons Unsweetened pineapple juice
1 Pineapple slice(unsweetened)

Pound slices of round steak with mallet or edge of plate until thin.
Sprinkle both sides with mace. Place in aluminum foil. Sprinkle with
pineapple juice; top with pineapple slice. Secure foil tightly. Place in
baking dish. Bake at 350F for 40-45 minutes.
MICROWAVE: Place in plastic wrap. Cook on High for 10-12 minutes. 1
serving = 3 lean meat, 1 fruit calories 200


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STEAK ORIENTAL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Oriental

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Diagonally cut carrot
Slices
1 cup Diagonally cut celery
Slices
10 milliliters Garlic -- minced
2 tablespoons Oil
1 pound Beef round steak -- cut into
Thin strips
1 can (8 oz) sliced water
Chestnuts -- drained
3 tablespoons Soy sauce
1/2 pound Velveeta Pasteurized
Process Cheese Spread -- cubed
Hot Cooked Rice

In a large skillet,stir fry carrots,celery and garlic in oil for 4 to 5
minutes or until crisp tender.Add steak.Cook 3 to 4 minutes,stirring
constantly,until steak is tender;drain.Reduce heat to low.Add water
chestnuts,soy sauce and process cheese spread;stir until cheese is
melted.Serve over cooked rice.Makes 4 to 6 servings.


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STEAK ROULADE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Main Dish
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Round steaks (thin)
1 teaspoon Salt
1 teaspoon Pepper
3/4 cup Onion -- chopped
3/4 cup Bacon -- chopped
1/4 cup Water

Trim fat off steaks. Season with salt and pepper. Mix onion and bacon,
spread over each steak. Roll steaks (as you'd do for a jelly roll), tie
rolls tightly in several places with a string. Put steaks into slow
cooker. Add water. Cover pot. Cook on LOW for 8 hrs. If you want to serve
this with gravy, remove meat when done, and thicken liquid with a mixture
of flour and water and cook it in pot set at High for 15 minutes.


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Steak-Vegetable Pockets

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-Cal Meats
Main Dish Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Beef top round steak -- *
1 1/2 cups Broccoli, fresh -- **
Carrot -- small **
Onion -- small **
Green pepper
1 tablespoon Oil -- cooking
Pea pods -- halved crosswise
Mushrooms **
Tomato, small -- chopped
3 tablespoons Soy sauce
1 1/2 teaspoons Cornstarch
Pita bread rounds -- halved

* boneless steak ** thinly sliced vegetables
~------------------------------------------------------
~------------------ PER SERVING: 406 cal., 28g Pro., 53g Carbo., 9g fat,
46mg Chol., Thinly slice beef into bite-size strips. Spray a wok or large
skillet with nonstick spray coating. Heat wok or skillet over high heat.
Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes. Add pea
pods, mushrooms, and tomatoe; stir-fry for 2 minutes. Remove vegetables.
Add cooking oil; heat over high heat. Stir-fry beef in hot oil 3 minutes.
Combine 1/4 cup cold water and soy sauce; blend in cornstarch. Add to wok
or skillet. Cook and stir till bubbly. Return vegetables to wok; heat
through. Spoon mixture into halved pita bread rounds. BETTER HOMES AND
GARDENS


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STROGANOFF SUPERB

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Meats
Appetizers Microwave

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Margarine or butter
1 pound Round steak -- cut
thin strips
1/2 cup Chopped onion
4 ounces Sliced mushrooms -- drained
1/4 teaspoon Dry mustard
1/2 teaspoon Salt
1/4 teaspoon Pepper
8 ounces Cream cheese -- cubed
2/3 cup Milk
Hot parsleyed noodles

1. Place 3 tablespoons butter or margarine in a deep, 2-quart,
heat-resistant, non-metallic casserole. Melt in Microwave Oven 30 seconds.
2. Add steak strips to butter and heat, uncovered, in Microwave Oven 10
minutes or until meat is browned. 3. Add onion, mushrooms and seasoning to
meat. Heat, uncovered, in Microwave Oven 4 minutes. 4. Add cubed cream
cheese and milk to meat mixture and heat, uncovered, in Microwave Oven 4
minutes or until cheese melts. Stir occasionally. Serve over hot parsleyed
noodles.


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SUKIYAKI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Steak Oriental

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Round steak
1/2 cup Beef bouillon
2 teaspoons Soy sauce
1/4 pound Mushrooms -- sliced
1/4 pound Spinach
3 tablespoons Peanut oil
3/4 cup Celery -- sliced
3/4 cup Onion -- sliced
Rice -- cooked

Cut steaks across grain into diagonal strips about 3-inches long.
Combine butter and soy sauce. Heat oil in a large skillet and brown the
meat. Add bouillon mixture and push meat to one side.
Add celery, mushrooms and onions; Cook and stir for about 4 minutes.
Add the spinach anc cook about 2 minute more.
Serve on rice.


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Swedish Style Steak

Recipe By :
Serving Size : 7 Preparation Time :6:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless round steak
salt and pepper
1 teaspoon dill weed
1 medium onions -- sliced
1 beef bouillon cubes -- crumbled
1/2 cup water
1/4 cup flour
1/4 cup water
1 cup sour cream

Cut steak into serving-size pieces. Sprinkle with salt and pepper. Place
in slow-cooking pot. Add dill, onion, bouillon cube and 1/2 cup water.
Cover and cook on low for 6 to 8 hours. Remove meat. Thicken juices with
flour dissolved in 1/4 cup water. Turn control to high; cook 10 minutes
or until slightly thickened. Stir in sour cream. Turn off heat.


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Serving Ideas : Serve sauce over meat, with mashed potatoes or noodles




SWEET AND SOUR BEEF STIR FRY

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beef Oriental

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Beef flank or round steak
4 tablespoons Salad oil
1/2 cup Diagonally sliced carrots
1/4 cup Green bell pepper -- cut into
Squares
1/2 cup Snow peas
1/2 teaspoon Ground ginger
1 medium Clove garlic -- minced
1 tablespoon Cornstarch
1 can 10 1/2 oz. ready to serve
French onion soup
1 tablespoon Cider vinegar
1 teaspoon Sugar

Place steak in freezer until partially frozen for easier slicing.On a
cutting board,slice beef,crosswise of grain,into 1/4" wide strips. In a
10" skillet or wok over high heat with 3 tsp. hot oil,cook carrots and
green bell pepper for 2 minutes,stirring quickly and frequently. Add snow
peas;stir fry 2 additional minutes.With a slotted spoon,remove vegetables
to a plate. Add remaining oil,ginger,garlic and beef to skillet; stir fry
until meat loses pink color,about 2 minutes. In a small bowl,blend
cornstarch with soup;stir in vinegar and sugar.Gradually,stir into
skillet;cook,stirring constantly until thickened. Return cooked vegetables
to skillet;heat thoroughly.Serve over rice,if desired.Makes 2 servings.


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Swiss Beef Birds

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak - 1/2 inch
Thick
2 Carrots - medium
1 Dill pickle - large
2 tablespoons Flour
1 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Garlic salt
2 tablespoons Salad oil
8 ounces Tomato sauce - can
1 Onion - small -- chopped
2 tablespoons Parsley -- minced

With meat mallet, pound steak until 1/4 inch thick; cut into 5 or 6
serving pieces. Cut each carrot into thin sticks and one pickle into 5 or
6 strips. Place several carrot sticks and one pickle stick on each piece
of meat. Beginning at narrow end, roll up, securing with small dkewers or
toothpicks. Mix flour with salt, pepper, and garlic salt; coat rolls,
reserving remaining mixture. In large skillet or slow-cooking pot with
browning unit, brown meat rolls in hot oil. Pour off excess fat. Place
browned meat in slow-cooking pot. Mix tomato sauce with reserved flour;
stir in onion. Pour over meat. Cover and simmer on low for 7 to 9 hours
or until tender. Sprinkle with parsley.

Recipe By :

From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (


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SZECHWAN BEEF WITH GARLIC

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Full cut round steak
Partially frozen
8 Dried hot red pepper pieces
Cayenne or Japanese
-----MARINADE-----
1 tablespoon Dry vermouth
2 tablespoons Soy sauce
1 1/2 tablespoons Cornstarch
1 medium Onion -- sliced thinly
1 medium Green pepper -- sliced thinly
-----SAUCE-----
2 tablespoons Soy sauce
1/4 cup Water
1 1/2 tablespoons Cornstarch
1 tablespoon Chili paste with garlic
1 tablespoon Brown sugar
1 teaspoon Worcestershire sauce
2 tablespoons Dry vermouth
2 teaspoons Toasted sesame seeds
4 tablespoons Peanut or vegetable oil
3 cups Cooked rice
-----GARNISH-----
3 Green onions -- chopped
1/2 cup Beer nuts

Slice beef thin across grain.Mix marinade:add beef slices.Let stand at
room temperature 20 minutes.Mix sauce ingredients in small bowl;set
aside.Cut ends off hot red peppers;shake out seeds.Chop skins into small
pieces. Heat large non-stick skillet over high heat.Add 2 tbsp. oil;swirl
to coat pan.Add chopped hot red peppers;stir until pepper skins turn
black.Remove blackened skins from oil.Add beef and marinade to hot
oil.Stir-fry beef until beef loses red color and is browned and has a
satiny sheen.Remove from pan into large bowl. Add 1 tbsp. oil to skillet
and add onion.Stir-fry 1 to 1 1/2 minutes. Onion should be
crisp-tender.Remove from pan to bowl with beef mixture. Add 1 tbsp. oil to
skillet;stir-fry green pepper until bright green color,about 1
minute.Reduce heat to medium.Add beef-onion mixture from bowl along with
sauce mixture;cook until sauce is thickened,about 3 minutes.Remove to
serving bowl.Sprinkle with chopped onion and beer nuts.Serve immediately
with rice.Makes 4 servings.


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THE PRESIDENT'S BEEFSTEAK AND KIDNEY PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Pies
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 small Veal or Baby Beef Kidneys
1 1/2 pounds Rump or Round Steak (to be -- cut into 1" pieces
1 cup Claret or other Dry Red Wine
2 Onions, 1 sliced -- 1 diced
2 Bay Leaves
1/2 cup Parsley -- chopped
1/2 cup Celery -- chopped (including
leafy tops)
1 cup Mushrooms -- sliced
Suet or Bacon Drippings
Flour for dredging and -- thickening
1 pint Hot Water
Salt
1 teaspoon Coarse Black Pepper
1 teaspoon Marjoram
Pastry of puff-paste -- pie
or biscuit dough (to -- cover casserole)

Separate the kidneys with a sharp knife, discarding all gristly portions
and fat. Sprinkle with salt. Cover with claret, add bay leaves, sliced
onion, pepper. Let it marinate 2 hours.
Pound the steak with flour, and cut into 1" pieces. Brown suet or heat
bacon drippings in iron skillet. Then add diced onion and cook until
clear; remove onion from skillet.
Over medium heat, brown steak well. Next drain the kidneys, reserving the
marinade; dredge with flour, and brown, stirring carefully. Add 1 pt or
less or hot water, stir well, add chopped celery and parsley, and
marjoram.
Mix all well, and transfer to the casserole from which you intend to serve
the pie. Strain into it the marinade. Cover with a tight lid, and bake
at 325oF for about 1 hour.
Remove from oven. Brown the mushrooms in bacon drippings, and if they
need thickening, thicken with flour mixed in cold water and stirred
carefully to avoid lumps. Add the mushrooms to the casserole mixture.
Cover with a crust of puff-paste, pie crust, or biscuit dough, and return
to 400oF oven, and bake until brown, about 20 to 30 minutes. Serve at
once.

Source: The First Ladies Cookbook - 1969 . Chapter on George & Marsha
Washington


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TZIMMES (MEAT & VEGETABLES)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Carrots
2 Potatoes -- peeled
1 Sweet potato -- peeled
1 1/2 Beef top round steak
1 Onion -- sliced thin
1/2 cup Dried prunes
1/2 cup Dried apricots
1 cup Orange juice
Water

Cut the vegetables into 1-inch pieces. Cut the beef into strips. Brown
the meat in a nonstick pan. Add the vegetables, prunes, apricots and
orange juice. Add enough water to cover meat and vegetables.

Bring to a boil, lower the heat, and simmer for 2 to 3 hours or until the
meat is tender. Or bake in a 350 degree oven for 3 hours in a covered
dish.

1/6 recipe - 356 calories, 4 lean meat, 1 1/2 bread, 2 fruit exchanges 41
grams carbohydrate, 35 grams protein, 7 grams fat 100 mg sodium, 1113 mg
potassium, 70 mg cholesterol Source: Am. Diabetes Assoc. Holiday
Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier,
Dec 93


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VENISON ROLL-UPS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak (Elk or Deer)
Salt
Pepper
1/2 pound Pork sausage
4 Medium-sized carrots
Flour
Shortening

Pound thinly cut steak with saucer edge or meat hammer. Cut into 4- inch
sqares. Sprinkle with salt and pepper and spread with sausage meat. Peel
carrots and quarter lengthwise. Place several strips on each piece of
meat. Roll and tie with string or fasten with toothpicks or skewers.
Flour lightly, Brown in hot shortening. Partly cover with water, cover
pan, and cook in moderate oven (359 degrees F) until tender - 1-1/2 to 2
hours.

Source: Agricultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
(18:18)


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Zraziki Po Krakowsku (Beef Roll-Ups)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak
1 cup Bread crumbs
1 Onion -- grated
1 Egg -- beaten
8 tablespoons Butter -- melted
1 tablespoon Chopped parsley
2 cups Water
Salt and pepper

Cut steak into thin pieces, about 4 1/2 by 2 inches. Score, sprinkle with
salt and pepper. Combine bread crumbs, egg, onion and 4 T of the melted
butter, salt and pepper. Spread the dressing on each piece of meat, roll
up and fasten with a skewer or a toothpick. Roll in flour and brown in
remaining butter. Add 2 cups of water (meat stock if you have it) and
simmer 1 1/2 hours. Remove toothpicks. Pour gravy over meat. Garnish with
chopped parsley and serve with mashed potatoes.