worldrecipes: MEATS - BEEF recipes

MEATS - BEEF recipes

Meats - Beef

- Use a 1-1/2 inch natural bristle paintbrush dipped in melted margarine

or oil to grease muffin tins, cookie sheets or cake and bread pans.

It's much faster than using a skimpy pastry brush.

- If you put onions in the freezer 15 minutes before you chop them,

you'll reduce the spray of vaporized onion oils - which means your

eyes won't tear when you cut the onions.

- To prevent cream whipped ahead of time from separating, add one

quarter teaspoon of gelatin to each cup of cream during whipping.

- A jar lid or a couple of marbles in the bottom half of a double-boiler

will rattle when the water gets low and warn you to add more before

the pan scorches or burns.

- When mincing garlic, sprinkle on a little salt so the pieces won't

stick to your knife or cutting board.

- If your cake recipe calls for nuts, heat them first in the oven,

then dust with flour before adding to the batter to keep them from

settling to the bottom of the pan.

- Noodles, spaghetti and other starches won't boil over if you rub

the inside of the pot with vegetable oil.

- Brown gravy in a hurry with a bit of instant coffee straight from

the jar... no bitter taste, either.

- To hasten the cooking of foods in a double boiler, add salt to the

water in the outer boiler.

- No "curly" bacon for breakfast when you dip it into cold water

before frying.

*MEATS - BEEF*

All Day Crock Pot Delight

2 pounds boneless chuck, cut in 1" cubes

1/2 cup flour

1/4 cup butter

1 onion, sliced

1 teaspoon salt

1/8 teaspoon pepper

1 clove garlic, minced

2 cups beer

1/4 cup flour

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off

excess fat. In crock pot, combine browned meat with onion, salt, pepper,

garlic and beer. Cover and cook on low 5-7 hours (all day) until meat is

tender. Turn control to high. Dissolve remaining 1/4 cup flour in small

amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve

with rice and salad.

All Day Crock Pot Delight

Beef Souvlaki

1 lb. sirloin tip steaks or round steaks

2 teaspoons dried oregano

2 teaspoons minced garlic

1/2 teaspoon ground black pepper

2 teaspoons oil

1/4 cup lemon juice

Sauce:

1/3 cup plain yogurt

1/2 teaspoon dried dill

1 teaspoon red wine vinegar

1 teaspoon minced garlic

Combine spices and oil and press into meat of both sides. Cut meat into 1

inch cubes and toss with lemon juice and let stand for 5 minutes. Thread on

skewers. Broil or grill for about 5 minutes, turnning once. Do not overcook.

Combine sauce ingredients and serve with Souvlaki.

Beef Souvlaki

Breaded Rib Roast

4 pounds rib roast

salt to taste

ground black pepper, to taste

2 cloves garlic, chopped

2 tablespoons butter

2 tablespoons olive oil

1 cup plain bread crumbs

1/4 cup grated Romano cheese

Wash and pat dry the roast. Sprinkle salt and pepper over meat. In a mixing

bowl, combine the chopped garlic, butter, and olive oil. Stir to blend well.

Place the seasoned rib roast in garlic mixture and turn to coat, rubbing it

into the meat. Add a little more oil if it doesn't completely coat the meat.

In another mixing bowl, combine the bread crumbs, cheese and parsley. Mix

thoroughly. Press the bread crumb mixture into the meat; completely covering

the roast. Place roast on a roasting rack inside of a shallow baking pan.

Roast in a preheated 325F oven for about two hours or until desired

doneness. Check with meat thermometer:

Rare - 120 to 125F Well Done - 160F

Breaded Rib Roast

California Casserole

2 lbs. ground beef

1 medium green pepper, chopped

3/4 cup chopped onion

1 can (16 1/2 oz.) cream style corn

1 can (8 oz.) tomato sauce

1 can (10 3/4 oz.) condensed tomato soup undiluted

1 can (4 oz.) mushrooms, undrained

1 can (10 oz.) tomatoes, undrained with green chilies

1 can (2 1/4 oz.) sliced ripe olives, drained

1 jar (4 oz.) chopped pimento, drained

1-1/2 teaspoons celery salt

1/2 teaspoon chili powder

1/2 teaspoon dry mustard

1/4 teaspoon pepper

8 ounces wide egg noodles, cooked as directed and drained

2 cups (oz.) shredded sharp cheddar cheese

In large skillet, cook ground beef with green pepper and onion until meat is

browned and the vegetables are tender, drain. Add next 11 ingredients, mix

thoroughly. Add noodles, mix well. Pour into large baking dish. Cover and

bake at 350F for 50 minutes. Sprinkle with cheese, return to oven for 10

minutes or until cheese melts.

California Casserole

Cheesy Meatloaf

1 pound ground beef

1 pound ground pork

1 (1.25 ounce) envelope dry onion soup mix

2 eggs, beaten

1-1/2 cups dry bread crumbs

ground black pepper to taste

3/4 cup water

2 cups shredded mozzarella cheese, divided

Preheat oven to 350F. In a large bowl combine the beef, pork, soup mix,

eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese. Mix

well and spread half of mixture into a 9x5 inch loaf pan. Spread remaining 1

1/2 cups cheese over meat loaf mixture. Top with remaining half of meat loaf

mixture. Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes

before serving.

Cheesy Meatloaf

Chili Dog Casserole

8 hot dog buns

8 hot dogs

1 (15 ounce) can chili

1/2 cup chopped onion

1 tablespoon prepared mustard

2 cups shredded Cheddar cheese

Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. Tear up the

hot dog buns and arrange the pieces in the bottom of the dish evenly. Slice

the hot dogs into bite size pieces and layer the pieces over the buns. Pour

the chili over the hot dogs, sprinkle with the chopped onion, then spread

some mustard over the chili and the onion. Top off with the cheese. Bake in

preheated oven for 30 minutes.

Chili Dog Casserole

Corned Beef And Cabbage

5 lb. corned beef brisket

1 large onion stuck with 6 whole cloves

6 carrots, peeled and halved

8 medium potatoes, washed and quartered

1 teaspoon dried thyme

1 small bunch parsley

1 head cabbage (about 2 lbs), quartered

Horseradish Sauce:

1/2 pint whipping cream

2 tablespoons mayonnaise

2-4 tablespoons prepared horseradish

(Whip cream until it stand in peaks. Fold in mayonnaise

and horseradish.)

Put beef in a large pot and cover with cold water. Bring to a boil with the

lid off the pot. Add thyme, parsley and onion. Turn to simmer and cook for 3

hours. Skim fat from top as it rises. Add cabbage, potatoes, and carrots.

Simmer for 20-30 minutes until cabbage is cooked. Remove the meat and cut

into pieces. Place on center of a large platter. Strain the cabbage and

season it heavily with black pepper. Surround the beef with the cabbage,

carrots and potatoes. Serve with horseradish sauce.

Corned Beef And Cabbage

Country Fried Steak And Gravy

1 cup vegetable oil

1 pound cubed steak, cut into 4 (4-ounce) pieces

Salt

Freshly ground black pepper

Poultry seasoning

1 egg, beaten

3 cups plus 3 tablespoons milk

1-1/2 cups plus 3 tablespoons all-purpose flour

Heat the oil in a heavy 9-inch cast iron skillet, to 360F. Season the steak

with salt, pepper, and poultry seasoning. Combine the egg with 3 tablespoons

of the milk. Put 1 1/2 cups of the flour in a 1/2 gallon zipper-lock plastic

storage bag and season with salt and pepper. Dredge the steaks in the flour,

coating each piece evenly and tapping off any excess. Dip the steak in the

egg wash, coating it completely and let the excess drip off. Dredge again in

the flour, shaking off any excess. Fry the steaks in the hot oil, until

golden brown on each side, about 3 minutes. Remove and drain on paper

towels. Season with salt and pepper.

Carefully pour off the oil, leaving behind about 1/4 cup along with the

brown bits. Reduce heat to medium and add the remaining 3 tbls. flour;

cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups

milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce

the heat to medium-low. Season with salt and plenty of pepper. Cook

for 8 to 10 minutes, whisking constantly. The gravy should be thick

enough to coat the back of a spoon. Serve over steak with fresh biscuits

and corn on the cob.

Country Fried Steak And Gravy

Crockpot Cube Steak & Gravy

2 lbs. cube steak

salt and pepper

flour (for dredging)

1 package onion gravy mix

1 can cream of mushroom soup

2 cups water

Salt and pepper the steak to your likeing then dredge in the flour. Fry

steak until brown. Place in crockpot; add water, soup, and gravy mix. Cover

and cook on low 6 to 8 hours. Serve with mashed potatoes or rice.

Crockpot Cube Steak & Gravy

Crockpot Swiss Steak

1-1/2 lbs. beef round steak, cut 3/4 inch thick

3 teaspoons flour

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon black pepper

1 teaspoon garlic powder

2 teaspoons shortening

1 (16 ounce) can tomatoes

1 small onion, sliced

1 stalk celery, sliced

2 medium carrots, sliced

1 teaspoon Worcestershire sauce

1/4 water

Cut meat into pieces that will fit in your crockpot. Combine flour, salt,

mustard, pepper, and garlic powder. Pound 2 tablespoons of the flour mixture

into the meat. Brown the meat in the shortening on both sides. After

browning meat, transfer to crockpot. Stir remaining flour into pan drippings

in the skillet. Stir in the remaining ingredients and cook until thick and

bubbly. Pour over meat in the crockpot. Cook on low for 8 to 10 hours. Serve

with hot cooked noodles or rice.

Crockpot Swiss Steak

Easy Hamburger Stroganoff

1 lb. hamburger

1 onion, diced

1 clove garlic, minced

1 can cream of mushroom soup

1 cup sour cream

2 teaspoons dry mustard

4 tablespoons milk

salt and pepper, to taste

Brown hamburger in large skillet with onion and garlic. Drain out fat and

add soup, mustard and milk. Simmer for 5 minutes. Add sour cream and heat

through without boiling. Add salt and pepper to taste, and serve with egg

noodles or rice.

Easy Hamburger Stroganoff

Famous Chili

1/2 pound dried pinto beans, picked over and washed

5 cups canned crushed tomatoes

3 medium green bell peppers, cored, seeded and coarsely chopped

1-1/2 tablespoons vegetable oil

4 medium yellow onions, peeled and coarsely chopped

2 cloves garlic, peeled and minced

1/2 cup finely chopped fresh parsley

1/2 cup (1 stick) butter

2 1/2 pounds ground lean beef chuck

1 pound ground lean pork shoulder

1/3 cup chili powder

2 tablespoons salt

1-1/2 teaspoons black pepper

1-1/2 teaspoons ground cumin

1-1/2 teaspoons MSG

Soak beans overnight in a large heavy kettle in cold water to cover by 2

inches. Next day, cover and simmer beans in soaking water until tender --

about 1 hour. Add tomatoes and simmer 5 minutes longer. Stir-fry green

peppers in oil in a very large heavy skillet over moderate heat until limp

-- about 5 minutes. Add onions and stir-fry until glassy -- 5-8 minutes.

Stir in garlic and parsley and set aside. In a second very large heavy

skillet, melt butter over moderately high heat. Add beef and pork and saute,

stirring often, 15 minutes. Add meat to onion mixture, blend in chili powder

and cook, stirring occassionally, 10 minutes. Add meat mixture to beans,

along with salt, black pepper, cumin and MSG. Bring to boiling, adjust heat

so chili bubbles gently, cover and simmer 1 hour. Remove cover and cook,

stirring now and then, 30 minutes longer. Skim as much fat from chili as

possible, ladle into heated soup bowls, and serve.

Famous Chili

Glazed Corned Beef

4 1/2 pounds corned beef, rinsed

1 cup water

1 cup apricot preserves

4 tablespoons brown sugar

2 tablespoons soy sauce

Preheat oven to 350F. Coat a large pan with non-stick cooking spray. Place

corned beef in dish and add water. Cover tightly with aluminum foil and bake

for 2 hours; drain liquid. In a small bowl combine apricot preserves, brown

sugar, and soy sauce. Spread the apricot mixture evenly over the corned

beef. Bake uncovered at 350F 25 to 30 more minutes, or until the meat is

tender; basting occasionally with pan drippings. Slice corned beef across

grain and serve.

Glazed Corned Beef

Homestyle Meatloaf

2 teaspoons vegetable oil

1 green onion, minced

2 cloves garlic, minced

2 tablespoons minced green bell pepper

2 tablespoons grated carrot

2 eggs, beaten

1 cup milk

2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1-1/2 pounds ground chuck

3/4 pound ground pork

1 cup bread crumbs (such as Progresso)

1/2 cup all-purpose flour

1/4 cup ketchup plus an additional 1/4 cup ketchup (for top)

Preheat oven to 350F. Saute green onion, garlic, green pepper, and carrot in

vegetable oil over medium heat for a couple minutes. Combine beaten eggs

with milk, salt, black pepper, garlic powder, and onion powder in a medium

bowl. Mix bread crumbs and flour into ground chuck and ground pork with your

hands. Add egg and milk mixture, sauteed veggies, 1/4 cup ketchup and mix it

up using your hands. Press the mixture into a meat loaf pan (the kind of pan

with drainage holes in the bottom) or a large loaf pan. Bake for 30 minutes,

then spread 1/4 cup of ketchup over the top of the meatloaf and bake for

another hour. Remove from oven and allow it to sit for awhile before slicing

and serving.

Homestyle Meatloaf

Meatballs And Gravy

1-1/2 lbs. lean ground beef

1/2 lb. ground pork

2 slices white bread, soaked in water and squeezed dry

1/2 cup minced onions

3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley

1 large egg, beaten

3/4 teaspoon salt

1/2 teaspoon fresh ground pepper, divided

1 pinch nutmeg

3 teaspoons vegetable oil, divided

1 (14 1/2 ounce) can beef broth

1 (14 1/2 ounce) can chicken broth

1/4 cup water

2 tablespoons cornstarch

1/4 teaspoon fresh grated lemon rind

1/4 teaspoon dried thyme

Combine ground beef, pork, bread, onion, parsley, egg, salt, 1/4 teaspoon

pepper and the pinch of nutmeg in medium bowl. Shape mixture into 1 inch

balls. Heat 1 1/2 teaspoons oil in large skillet over medium heat. Add half

of the meatballs and cook until browned, about 6 to 8 minutes; drain oil.

Transfer meatballs to paper towel lined plate. Repeat with remaining 1/12

teaspoon oil and meatballs. Add beef and chicken broths to skillet, return

meatballs to skillet. Bring to a boil; reduce heat, cover and simmer, 30

minutes. In a small bowl combine water and cornstarch, stir well to make a

slurry. Add to meatballs and broth. Bring to a gentle boil to thicken. Add

remaining pepper, grated lemon peel and thyme. Cook slowly 5 minutes longer.

Serve over mashed potatoes, buttered noodles, or steamed white rice.

Meatballs And Gravy

Old Fashioned Beef Stew

4 tablespoons oil for frying

1/2 cup all-purpose flour

1 tablespoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

2 pounds beef chuck, cubed

12 small boiling onions

6 large potatoes, peeled and diced

6 carrots, sliced

3 stalks celery, sliced

3 (10.5 ounce) cans beef broth

3 tablespoons all-purpose flour

1 tablespoon cold water

In a large pot heat oil over medium high heat. In a resealable plastic bag

mix together the flour, garlic powder, salt and pepper. Add a small handfull

of meat at a time and shake until well coated; brown in hot oil, about 1

minute per side. Remove the browned meat and continue until all the meat is

browned. Lower heat to medium and add onions. Brown onions on both sides,

about 3 minutes per side, then remove from pot and set aside. Drain excess

fat from pot. To pot add potatoes, carrots, celery, reserved onions, browned

meat and broth. Stir all together and bring to a boil. Reduce heat to low,

cover and simmer for 2 hours, stirring occasionally. For a thicker broth:

1/2 hour before stew is done, combine 3 tablespoons flour and water in a

small bowl and mix well, then slowy stir mixture into stew.

Old Fashioned Beef Stew

Seven Layer Casserole

1/2 pound ground beef, browned and drained

2 tablespoons bacon bits

1 small onion, chopped

15 ounces tomato sauce

1/2 cup water

1/2 teaspoon chili powder

salt and pepper

2/3 cup long grain rice

8 ounces whole kernel corn, drained

1/2 cup chopped green bell pepper

Place beef in bottom of crockpot. Top with bacon bits and onion. Combine the

tomato sauce, water, chili powder, salt and pepper. Pour half of the mixture

over the ingredients in crockpot. Sprinkle rice over top. Add in the corn

and green pepper. Pour remaining tomato mixture over top. Cover; cook on low

for 5-6 hours or until rice is done.

Seven Layer Casserole

Slow Cooker Pepper Steak

2 pounds beef sirloin, cut into 2 inch strips

garlic powder to taste

3 tablespoons vegetable oil

1 cube beef bouillon

1/4 cup hot water

1 tablespoon cornstarch

1/2 cup chopped onion

2 large green bell peppers, roughly chopped

1 (14.5 ounce) can stewed tomatoes, with liquid

3 tablespoons soy sauce

1 teaspoon white sugar

1 teaspoon salt

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet

over medium heat, heat the vegetable oil and brown the seasoned beef strips.

Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved,

then mix in cornstarch until dissolved. Pour into the slow cooker with meat.

Add onion, green pepper, stewed tomatoes, soy sauce, sugar and salt. Cover

and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.

Slow Cooker Pepper Steak

Slow Cooker Pot Roast

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

1 1/4 cups water

5 1/2 pounds pot roast

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.

Place pot roast in slow cooker and coat with soup mixture. Cook on High

setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Slow Cooker Pot Roast

Slow Cooker Stiffado

1 tablespoon vegetable oil

2 lbs. stewing beef, cut into 1-inch cubes

3 large onions, peeled and diced

4 cloves garlic, minced

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

3 tablespoons red wine vinegar

1-1/2 cups tomato sauce

1 teaspoon white sugar

1 bay leaf

1 cup crumbled feta cheese

Heat oil in a skillet over medium-high heat and brown beef in batches, if

necessary, adding more oil if needed. Transfer beef to slow cooker with a

slotted spoon. Reduce heat to medium and add onions to skillet, cooking

until soft; add garlic, cinnamon and allspice and cook for 1 minute. Add

vinegar, tomato sauce, sugar and bay leaf and stir well to combine. Pour

mixture over meat. Cover and cook on Low for 8 to 10 hours or on High for 4

to 5 hours, until beef is tender. Add feta cheese, cover again, and cook on

High for 10 minutes. Discard bay leaf and serve over hot buttered pasta or

mashed potatoes.

Slow Cooker Stiffado

Tamale Pie

2 pound ground beef

12 oz. can chopped tomatoes

1 onion, chopped

1 clove garlic, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

3 1/2 ounces green chilies (half of a 7 oz. can)

Topping:

1 cup grated mild cheddar cheese

1/2 cup cornmeal

1/2 cup flour

1 teaspoon baking powder

dash salt

2 teaspoons oil

2 teaspoons sugar

1/2 cup milk

3 1/2 ounces green chilies (remainder of can)

Brown meat in skillet. Add remaining ingredients and simmer 20 minutes. Pour

into a 4 quart casserole dish. Top with cheese. Mix rest of ingredients

together and pour over the top of meat and cheese. Bake at 375F for 30

minutes (or until topping is done).

Tamale Pie

worldrecipes

Monday, June 8, 2009

MEATS - BEEF recipes

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