Braised Steak and Onions 061010

Braised Steak and Onions

1 1/2 lb. beef round steak, cut 1/4" thick
All-purpose flour
2 tbsp. cooking oil
Salt & pepper to taste
2 sm. onions, thinly sliced
1/2 c. beef broth

Cut meat into serving size portions. Coat with flour. In skillet brown meat in hot oil. Remove meat to shallow baking dish; season meat with salt and pepper. Add onions to skillet, cook slowly over medium-low heat, stirring until onions are tender and well browned. Place onions atop meat. Add broth to skillet, stirring to loosen crusty bits in pan. Pour over meat and onions. Cover, bake at 325 degrees for 1 to 1 1/2 hours. Skim off excess fat if necessary. Arrange steak pieces on platter. Pass juices if desired. Serves 6.

Miniature Meat Loaves

Miniature Meat Loaves


Ingredients:

1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound lean (7% fat) ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

Preparation:

Preheat oven to 350 degrees.

In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meat loaves. Place these in a lightly greased 9x13 inch baking dish.

In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meat loave.

Bake, uncovered, for 45 minutes.

Yield 8 meat loaves.


Ingredients:

1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound lean (7% fat) ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

Preparation:

Preheat oven to 350 degrees.

In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meat loaves. Place these in a lightly greased 9x13 inch baking dish.

In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meat loave.

Bake, uncovered, for 45 minutes.

Yield 8 meat loaves.

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Sour Beef Dumplings=032210

Sour Beef Dumplings

3 lb. stew beef
1 tbsp. salt
1 1/2 tsp. allspice
1 lg. onion, chopped
1 1/2 c. vinegar
1/2 c. water
6 tbsp. King syrup
1/2 lb. gingersnaps

Mix all together (except for gingersnaps) adding 1/4 cup water if necessary to be sure meat is covered, and marinate overnight. Mash gingersnaps, add 1/2 cup water and add with meat mixture into saucepan. Cook 2 1/2 to 3 hours over low heat, stirring frequently to prevent sticking.

POTATO DUMPLINGS:

6 to 8 lg. potatoes
1 egg
1 tsp. salt
1 to 1 1/2 c. flour

Cook potatoes in their skins in unseasoned water 30 to 40 minutes or until tender. Cool, skin and mash; adding egg. Refrigerate potato mixture overnight. To mixture, add salt and enough flour until you can roll dumpling in your hands without sticking. Drop into boiling salted water for 5 to 8 minutes, or until they float. Remove with slotted spoon. Serve with beef. Serves 6 to 8.

Korean Style Barbecued Beef=032210

Korean Style Barbecued Beef

1 lb. beef boneless top loin or sirloin steak
1/4 c. soy sauce
2 cloves garlic, chopped
3 tbsp. sugar
2 tbsp. sesame or vegetable oil
1/4 tsp. pepper
3 green onions, finely chopped

Trim fat from the beef; cut beef diagonally across grain into 1/3 inch slices. Mix remaining ingredients; stir in beef until well coated. Cover and refrigerate 30 minutes. Drain beef; stir-fry in 10 inch skillet or wok over medium heat until light brown, 2-3 minutes. Serve beef with hot cooked rice is desired. Sprinkle with sesame seeds before serving for an authentic Korean dish. Makes 4 servings.

Lazy Mans Chuck Roast

Lazy Mans Chuck Roast

2 to 4 lb chuck roast (about 3" thick)
1 pkg onion soup mix
1 large red onion, sliced into rings
1/2 c. water
3 cloves garlic, mashed
1/2 c. catsup
1/4 c. olive oil

Combine ingredients in ziploc bag and marinate chuck in refrigerator for 2 to 3 hours.

Wrap chuck loosely in aluminun foil with slices of onion above and below, creating a pouch with tightly rolled edges and with shiny side of foil facing inward.

Place on grill over white hot coals or in oven at 325F degrees for 13 minutes per lb.

Side: Scrub baby potatoes and rub with olive oil. Sprinkle with coarse or sea salt. Wrap in foil. Cook alongside the chuck roast.

Quick Rouladin031910

1 tbsp. dry chopped onion
1 tsp. parsley flakes or 1 tbsp. fresh parsley, chopped
1/2 tsp. salt
5 slices bacon, cooked & crumbled
1/2 c. soft bread crumbs
1 tbsp. Worcestershire sauce
1 c. (1/4 lb.) mushrooms, cleaned & chopped
5 cubed beef steaks
flour
1/2 c. grapefruit juice
1 c. beef bouillon
1 (10 1/2 oz.) can mushroom soup
3 tbsp. fresh onion, chopped

Combine onion, parsley, salt, bacon, crumbs, Worcestershire sauce and 1 cup chopped fresh mushrooms. Place equal portions of stuffing on each cube steak. Roll up steaks; fasten securely with wooden toothpicks or tie with string. Dredge rolls in flour. Brown well on all sides in hot oil in skillet. Place rolls into pressure cooker containing grapefruit juice and bouillon. Pour mushroom soup over top. Cook 20 minutes. Arrange rouladin on serving platter.

Spinach Stuffed Flank Steak 031710

2 (1 lb.) beef flank steaks
1 beaten egg
1 (10 oz.) pkg. frozen chopped spinach, cooked & drained
1/2 c. shredded sharp American cheese (2 oz.)
1/2 tsp. ground sage
1/4 tsp. salt
Dash pepper
3/4 c. soft bread crumbs
2 tbsp. cooking oil
1 (8 oz.) can tomato sauce
1/2 c. dry red wine
1/2 c. chopped onion
1 clove garlic, minced
2 tbsp. all-purpose flour

Pound each steak with meat mallet to 1/4 inch thickness; set aside. Combine egg, spinach, cheese, sage, salt and pepper. Stir in soft bread crumbs. Spread spinach filling over steaks. Starting from narrow side, roll up each steak like a jelly roll. Tie with string.

In large skillet, brown steak rolls on all sides in hot oil, transfer rolls to a 10 x 6 x 2 inch baking dish. Combine tomato sauce, wine, onion and garlic; pour over meat. Cover with foil; bake at 350 degrees until tender, about 1 1/2 hours.

Transfer meat to serving platter; keep warm. Pour pan juice into measuring cup; add water to equal 1 3/4 cups. Pour juice mixture into a 1 quart saucepan. Combine 1/4 cup cold water and flour; stir into pan juices. Cook and stir over medium heat until thickened and bubbly.

To serve, remove string from around meat rolls; slice meat rolls. Serve with sauce by pouring over rolls in separate bowl. 8 servings.

Beef Marinate 031410

2 1/2-3 lb. round steak
2 tbsp. oil
2 bunches onions, chopped
2 green peppers, seeded and sliced
4 carrots, sliced
3 med. potatoes, scrubbed and quartered
2 tbsp. flour
1 1/2 c. beef broth (I use 1 can)

(Trim and remove fat - partially freeze for easier handling).

(Put in jar with water, shake well and stir in - may need more flour to thicken).

LOCAL MARINADE:

3/4 c. unsweetened pineapple juice
1/2 c. lite soy sauce (can use reg.)
1 tsp. powdered ginger
1/4 tsp. garlic powder
1/3 c. low cal Italian salad dressing (can use reg.)

Slice beef into thin strips. Combine marinade and pour over beef, mix well. Cover and refrigerate for 2-3 hours (or overnight). Drain marinade. Brown beef in oil in large skillet over medium-high heat. Add vegetables and broth. Cover and simmer 15-20 minutes or until vegetables are tender. Combine flour with small amount of water and stir into broth. Cook until slightly thickened.

Yorkshire Pudding Casserole

1 1/2 lbs. lean ground beef 1/4 tsp. pepper
1 tsp. salt
1 tbsp. Worcestershire sauce
1 egg, beaten
1/4 c. very finely chopped onion
1/4 stick butter

YORKSHIRE PUDDING BATTER:

1 c. flour
1 c. milk
2 eggs
1/2 tsp. salt

Combine beef, pepper, salt, Worcestershire sauce, egg and onion in a medium bowl. Mix well. make into one large ball and place into a roaster (preferably ceramic and glazed on the inside). Bake in oven at 400 degrees for 15 minutes until medium well. While baking, mix flour, milk, eggs and salt. Beat the daylights out of it, to make the Yorkshire pudding batter.

Test meat for doneness. Pour off drippings and place back in oven to ensure that roaster stays very hot. Slide oven rack out that roaster is resting on in oven, without removing roaster. Quickly run butter around inside top of roaster so that it runs down inside. Should smoke. Quickly pour Yorkshire pudding batter over and around meat and bake at 425 degrees for 25 minutes. Don't peek! Yorkshire pudding should rise, then cave in. Makes 6 medium size wedges.

Salisbury Steak 030610

1 lb. lean or extra-lean ground beef
4 slices bread
1 c. milk
2 eggs
1/4 c. yellow onion, minced
1 tsp. summer savory
1/4 tsp. fresh ground pepper
1/4 tsp salt

2 tbsp. oil
1/2 lg. red onion, sliced 1/4" thick
4 tbsp. red wine
1 can beef broth
2 dashes Tabasco
2 cloves garlic, crushed
1 tsp. Kitchen Bouquet browing and seasoning sauce
1 1/2 tbsp. corn starch dissolved in 1/2 c. water

Dry bread in conventional oven. Soak bread in milk and pat out excess milk. Combine dried, soaked bread with ground beef, eggs, minced onion, pepper, savory and salt. Form into oblong patties 1 inch thick.

Heat skillet over moderately high heat about 4 minutes. Add oil and heat an additional 1 minute. Add meat patties, reduce heat to medium and brown about 4-5 minutes on each side.

Remove patties, add sliced red onion and cook stirring occasionally over medium heat until well browned and slightly caramelized. Remove onion, increase heat back to moderately high level and add wine. Return onion to skillet and add broth, Tabasco, garlic and Kitchen Bouquet. Bring to full boil, remove from heat and stir in dissolved cornstarch. Add browned meat patties, reduce heat, cover and simmer about 20 minutes.

Back Country Beans

1 lb. browned ground beef
1 lb. bacon, fried
1 can butter beans
1 can pork 'n beans
1 can kidney beans
1 onion, chopped
1 tablespoon dry mustard
1/2 cup sugar
1/2 cup brown sugar
1/2 cup ketchup
2 cups shredded cheese

Baked uncovered or cook on top of stove. After heated thoroughly, spread cheese on top and heat again.

Breaded Veal Cutlets

1 1/2 lbs veal cutlets
1/2 cup olive oil
1 tablespoon butter (optional)
5 cloves garlic
1/4 teaspoon paprika
1/2 cup dry bread crumbs
3 tablespoons Parmesan cheese, freshly grated
1/4 cup fresh parsley, finely minced
1 egg
salt and pepper, to taste

Sauce:

2-3 cloves garlic, minced
1 onion, chopped
1 green pepper, choppped (optional)
a few tablespoons fresh basil and oregano, minced
1 quart pasta sauce

Purchase slices of veal from the leg which have been cut one-half inch thick. Recently, supermarkets have been slicing veal cutlets more thinly (1/4" thick or less) which is not the traditional method, which gives more substance to the cutlets.

Combine bread crumbs and Parmesan cheese in a shallow bowl (for dredging). If desired, a pinch of oregano, parsley, rosemary, and basil may be added to season the breadcrumbs, but only use a pinch, and be sure that these are finely minced (a food processor can be put to good advantage). Fresh herbs are preferred.

Very finely mince 1 clove garlic and the parsley together; mash together with the side of the knife or cleaver with a pinch of coarse salt. Add this to 1 egg which has been beaten with 1 tablespoon cold water. Sprinkle Parmesan cheese over the egg mixture. Stir to combine in a shallow bowl, for dipping.

In a large skillet, heat the oil, and butter (optional) with the remaining whole cloves of garlic. Turn the garlic cloves so that they take on color evenly, but do not allow to brown. Mash the cloves into the oil using the tines of a fork when they become toasted, then remove.

Pat the veal dry using a paper towel so that the coatings will stick. Season the veal with salt, pepper, and paprika. Dip each piece of veal into the seasoned bread crumbs coating both sides well. Dip into the egg mixture. Roll in the bread crumbs a second time.

Pan fry the veal cutlets in the olive oil, carefully turning once, until well browned on both sides.

Cover and continue cooking over low heat until thoroughly cooked and tenderized, which can take 30-40 minutes.

Sauce:

Halfway through the cooking time (around 20 minutes) add:

2-3 cloves of minced garlic
1 chopped onion
1 green pepper (optional)
3-4 sprigs of fresh basil
2-3 branches oregano

to the oil; stir in 1 quart of pasta sauce after a few minutes of sautéing the herbs. Simmer over low heat until veal is tender, making sure veal is covered with sauce.

Serve over pasta, sprinkled with freshly grated Parmesan or Romano cheese and garnished with fresh basil. Or place veal in a casserole and sprinkle with slices of fresh mozzarella and Parmesan or Provolone and heat until cheese melts before serving with pasta or in sub sandwiches.

Easy Beef Stew

2 Tbs olive oil
1 1/2-2 lbs beef stew meat, cut into 2-inch pieces
2 onions, coarsely chopped
2 15-ounce cans tomatoes with their liquid
1 cup dry red wine or beef stock
2-3 carrots cut into 2-inch pieces
2-4 cloves garlic, chopped
1/2 tsp dried thyme
1 bay leaf
Salt and freshly ground pepper to taste
2-3 zucchini sliced
8 oz fresh mushrooms, trimmed

Heat the oil in a large heavy pot over high heat and cook the beef and onions until lightly browned, about 5 minutes. Add the tomatoes and wine and bring to a boil, scraping the bottom of the pot to dissolve the brown bits. Transfer to a slow cooker if you are using one. Add the carrots, garlic, thyme, bay leaf, salt, and pepper bake tightly covered in a preheated 300F oven, or on a very low flame on the stove top, or on high in the slow cooker until the beef is tender, 3 to 4 hours. Add the zucchini and mushrooms and cook an additional 30 minutes. Serves 4 to 6.

Meat Filled Pies

FILLING:
1/2 cup finely chopped onions
1 Tbs olive oil
1/2 cup beef broth or water
1/2 lb lean ground beef
1/4 cup seedless raisins, soaked in boiling water for 10 minutes and drained thoroughly
1 tsp dried hot pepper flakes
1/2 tsp paprika
1/4 tsp ground cumin seed
1/2 tsp salt
Freshly ground black pepper to taste
2 hard cooked eggs, each cut lengthwise into 8 wedges
6 pitted green olives, quartered

DOUGH:
2 cups all-purpose flour
1 tsp salt
10 Tbs butter cut into 1/4 in. cubes
1/3 cup cold water

Begin with the filling. Combine the onions, olive oil, and beef broth or water in a skillet and boil over high heat until the liquid is evaporated. Add the meat and cook, stirring constantly, until brown. Stir in the raisins, hot pepper flakes, paprika, cumin, and salt and pepper. Set the filling aside.

To make the dough, combine the flour, butter and salt in a large bowl. Using your fingers, rub the flour and butter together until they are blended and look like coarse meal. Add the water and mix until the dough can be formed into a compact ball. Roll the dough out onto a lightly floured surface, making a rough circle about 1/8 in. thick. As you roll the dough lift it up occasionally and dust underneath with flour to prevent sticking to the work surface. Cut into rounds about 5 in. in diameter with a cookie cutter or empty tin can of the right size, or using a plate or saucer of the right size as a guide, cut the circles with a knife. Gather the resulting scraps of dough, roll and repeat until you have 12 to 14 circles.

Place about 1 1/2 Tbs of the filling in the center of each circle, leaving the edges of the dough exposed around it. Top the filling with a piece of egg and 2 pieces of olive, and moisten the exposed dough with a finger dipped in water. Fold the empanada in half to form a crescent and press the edges firmly together. Decorate the edges of the empanadas by pressing the dough with the tines of a fork, or by pinching with the fingers. Arrange the empanadas on an un greased baking sheet and bake them in the middle of a pre-heated 400F oven for about 5 minutes, or until they are lightly browned. With a spatula transfer to a heated platter and serve immediately.

TIP: These may be made in a smaller size suitable for hors d'oeuvre. Cut into 3-inch (8 cm) rounds, and use about 1 tsp of filling per empanada.

New York Steak in Green Peppercorn Sauce

4 N.Y. steaks (1 inch thick)
3 cloves garlic or to taste
2 tbsp olive oil
salt and pepper to taste

Carefully trim away all visible fat. Combine garlic and olive oil. Pour over steaks and marinate, refrigerated, over night. Season steaks with salt and freshly ground pepper. Broil or grill 5-7 minutes per side or until meat has only a hint of pink.

GREEN PEPPERCORN SAUCE:

4 tbsp. Butter
1/4 c whole green peppercorns
salt to taste
1 tbsp. Cognac

In a small sauce pan, melt butter and stir in remaining ingredients. Heat to boiling, stirring occasionally. Place the steaks on warmed plates and pour the sauce over them.

Serving Size: 4

Asparagus Beef Medley

1 to 1 1/2 lbs. boneless lean beef (or chicken)
2 tbsp. soy sauce
2 tbsp. dry sherry
1/8 tsp. pepper
1 tsp. sugar
4 tbsp. oil or broth
3/4 lb. cauliflower, sliced in 1/2 inch slices
1 lb. asparagus
1/2 c. chopped cashews, or almonds

COOKING SAUCE:

1 1/2 tbsp. cornstarch
1 tsp. sugar
1 c. chicken broth
1 lg. clove garlic, minced
1 tsp. grated fresh ginger

Mix cooking sauce ingredients together. Slice beef into thin slices, add to cooking sauce, along with soy sauce and sherry, marinate for 15 minutes. Prepare wok, or large skillet with oil and stir-fry cauliflower for 3 to 4 minutes, then asparagus for 2 to 3 minutes, set vegetables aside.

Stir-fry beef for 3 to 4 minutes, add all ingredients back into the wok and mix. Stir-fry for 2 to 3 more minutes, add cooking sauce and let thicken. Sprinkle with nuts prior to serving. Serves 4.

Rotisserie Sirloin Tip Roast

3-5lb Sirloin Tip roast
Garlic powder
Onion powder
Lawry's season salt (or season all)

On a thawed sirloin tip roast moderately coat both sides with onion powder, garlic powder, and Season-All (or Lawry's season salt). Place in the refrigerator for 24 hours.

After 24 hours, remove from the refrigerator and bring meat up to room temperature (30-45 minutess).

Place in rotisserie 19 minutes per pound for medium rare.

Turns out as tender and juicy as any expensive cut roast you've ever had.

Barbecue Bean Bake

1 lb. ground beef
1 onion, chopped
1/2 c. barbecue sauce
4 tbsp. mustard
4 tbsp. molasses
1 tsp. chili powder
3/4 tsp. pepper
1 tsp. salt
1/2 c. ketchup
1 lb. bacon, chopped
2 (16 oz.) cans red kidney beans
2 (16 oz.) cans pork & beans
2 (16 oz.) cans butter beans

Brown beef and bacon and onions. Drain excess fat. Combine and add all other ingredients except beans. Stir well. Add beans and combine thoroughly. Bake for one hour at 350 degrees.

Mesquite Smoked Baby Back Ribs

3 slabs baby back ribs
racks of ribs
rib rub (recommend Williamson House Sauce)
6 or 12 pack beer
mesquite chips
2 cloves garlic, minced
4 tablespoons olive oil
1 cup onion, chopped
1 1/3 cups cider vinegar
1/2 cup brown sugar
2 cans (about 16 oz) tomato sauce
hot sauce
salt
fresh pepper
1 tbsp Worcestershire sauce
yellow mustard
dash cayenne pepper
2 sweet onions
2 green peppers

The Sauce:

Heat olive oil in a medium sauce pan on medium heat, then sauté onion and garlic 2-3 minutes. Add the vinegar and cook for 3 minutes. Add remaining ingredients, per your taste and bring to a low boil; then reduce to a simmer for one hour.

Cool; then serve or refrigerate, as this may be made a few days ahead to allow you to relax while the ribs cook.

Depending on the amount of "bite" you like, adjust the amount of salt (approximately 2 teaspoons) hot sauce (approximately 3 teaspoons) and mustard (3 or 4 good squirts) and cayenne (a few dashes)

Now for the ribs:

1 Day ahead - liberally rub the ribs with your favorite rub (store bought or homemade). Wrap each piece tightly in plastic wrap, and then in aluminum foil. Refrigerate for one day.

Soak chips in water for about 30 minutes, then dry. Heat one side of the grill, (I use a gas grill) and add the chips. When they start smoking, add the ribs, cut in half slabs, to the opposite side of the grill, preferably on a top rack. You may stack them if needed.

Pour one can beer into a disposable aluminum pan, and place over the heat at the back of the grill (this will create some moisture inside to self-baste ribs).

Cook on a low heat. Use a gas grill thermometer to ensure a temperature of 200-225°F degrees. Close the lid to allow the ribs to soak the smoke flavor up, but monitor the temperature, and add chips as needed to keep the smoke billowing.

Every 15 minutes or so baste the ribs - I boil a mix of cider vinegar, lemon juice, hot sauce, pepper, Worcestershire and a little mustard for this.

When the ribs are close to being done, but not quite, I pull them. Rib cook times vary - at this temperature about 3-4 hours would be a good time to check.

When the meat has cooked down from the bone, and the ribs sag on the ends when picked up in the middle by tongs, remove them from the grill.

Preheat the oven to 200°F.

Cut into slices sweet onion and green pepper Place these into the bottom of a baking pan. Cover with beer and water. Slather the ribs with BBQ sauce - then place into the pan Seal tight with aluminum foil and bake for 1-1 1/2 hours.

Sweet and Sour Meatballs

Batter Mixture:

2 eggs
3 tablespoons flour
salt and pepper

Meatballs and Sauce:

1 1/2 pounds ground beef
3/4 cup oil (for frying)
1 cup chicken bouillon
3 large green peppers, diced
1/2 large can pineapple chunks
1/2 cup Triple Sec or Cointreau
2 tablespoons cornstarch
2 tablespoons soy sauce
1 teaspoon Monosodium Glutamate
1/2 cup vinegar
1/2 cup pineapple juice
1/3 cup sugar
1/2 teaspoon salt
freshly ground black pepper

Shape ground beef into about 60 small meatballs.

Mix eggs, flour, salt and pepper together. Roll meatballs in batter mixture and fry in hot oil until nicely browned. Remove meatballs from skillet and set aside. Discard all but 1 1/2 Tbsp. of oil from skillet. Add bouillon, diced green pepper and pineapple chunks.

Cover skillet and cook at medium heat setting for 10 minutes. Combine remaining ingredients and add to skillet, stirring constantly until mixture comes to a boil and thickens.

Add meatballs and simmer for 15 minutes.

Season to taste and serve.