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Beef Stew with Onions
Ingredients:
2 lbs. boneless chuck beef
1 large onion, whole
2 lbs. of smaller onions, peeled and sliced thin
1/2 cup olive oil
1 tomato, pureed or chopped depending on preference*
1/2 cup red wine
1/4 cup vinegar
5 cloves garlic
20 whole cloves
2 sticks of cinnamon
salt and pepper to taste
* Do not use tomato paste or tomato sauce.
Directions: Cut the meat into small pieces. Brown in olive oil in a large
pan. Peel the large onion (leaving it whole) and stick all of the
cloves into it. Add the onion to pan with the meat. Add the cinnamon sticks, vinegar, tomatoes, and garlic. Add enough
water to cover the meat. Cover tightly and simmer until the meat and onions are tender. Remove the onion (with the cloves)
and discard it. Also discard the cinnamon sticks. Add the remaining sliced onions to the pan and cook until
tender. Add a little more water if needed. Serve with either rice or mashed potatoes.
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Beef with peppers
and paprika cream sauce
1 1/4 lb. lean
tender boneless beef
salt and pepper to taste
2 tsp. paprika
2 tbsp. butter
1 cup finely minced onion
2 cups thinly sliced sweet green and red peppers
1/2 cup dry white wine
1 cup heavy cream
Cut the meat into strips about 1/2 inch thick and 2 inches long.
Sprinkle with salt, pepper and paprika. Blend well with your
fingers to coat the meat. Heat half the butter in a heavy
skillet and add the onions and peppers. Sprinkle with salt and
pepper to taste. Cook, stirring occasionally, about 5 minutes.
Meanwhile, heat the remaining butter in another skillet and add
the beef strips. Cook, stirring and turning over a high heat,
about 2 minutes. Remove the meat and set aside. Do not wash the
pan yet! Add the pepper mixture to the skillet the meat was
cooked in and add the wine. Cook for about 1 minute, stirring.
Add the cream. Bring to a boil and cook over high heat for about
4 - 5 minutes. Add the meat and drippings and serve. Serves 4
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Braised Beef with Tomatoes and
Herbs
3 lb. lean chuck
steak
3 tbsp. olive oil
2 tbsp. finely minced garlic
1/2 lb. onion, cut into 1 inch chunks
1/2 lb. mushrooms, quartered if large
1/4 cup flour
1 cup dry red wine
2 cups canned tomatoes
24 stuffed green olives
1/2 tsp. dried thyme
1 bay leaf
pinch of cayenne
1/2 tsp. loosely packed saffron stems (optional)
1/4 cup finely chopped parsley
salt and pepper to taste
Trim the meat of all fat and cut into 1 1/2 inch cubes. Sprinkle
with salt and pepper to taste. Heat the oil in a pressure cooker
until almost smoking. Ad the beef cubes and cook over high heat
until browned all over. Add the garlic, onions, mushrooms and
stir. Sprinkle with the flour and stir to coat the pieces
evenly. Add the wine, tomatoes, olives, thyme, bay leaf,
cayenne, saffron and salt and pepper to taste. Bring to a boil,
stirring well. Cover and add the pressure regulator. Reduce the
heat and cook according to the manufacturers instructions, 20-25
minutes. Uncover as directed. Pour the beef into a serving dish
and sprinkle with the chopped parsley. Serves 6.
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Filet Mignon in Bordeaux Wine
Sauce
1 1/4 lb. filet
mignon, cut into 4 slices, each about 1 inch thick
1 tbsp. peanut, vegetable or corn oil
2 tbsp. butter
1 tbsp. finely chopped shallots
1/2 cup dry red wine
1/2 cup brown sauce or canned brown beef gravy
salt and pepper to taste
watercress for garnish
Sprinkle the meat with salt and pepper to taste. Heat the oil in
a heavy skillet, large enough to hold the slices in one
layer. Brown the meat on both sides, about 1- 2 minutes per
side. Cook longer if you prefer meat well done. Transfer the
meat to a heated serving platter and keep warm. Pour off the fat
from the skillet. Add 1 tbsp. of the butter and when it is hot,
add the shallots. Cook briefly, stirring, then add the wine.
Cook until almost reduced by half. Stir in the brown sauce and
cook about 2 minutes. Put the sauce through a fine strainer into
a small saucepan. Add salt and pepper to taste. Swirl in the
remaining butter. Spoon the sauce over the meat and garnish with
the watercress. Serves 4
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Italian Parmesan Steak
Ingredients:
1 six-oz. can of tomato paste (with Italian herbs)
1 cup of sliced onions
1 tsp. dried oregano
1 tsp. Italian seasonings
4 oz. red wine or 1 beef bouillon dissolved in 4 oz. of water
1 heaping tsp. of minced garlic (or two cloves, minced)
1 1/2 pounds of steak
6 oz. of cold water
2 Tbsp. olive oil
1 cup portabella mushrooms, washed and sliced
1 cup grated mozzarella cheese
grated parmesan cheese
Directions: Mix all ingredients (except the cheeses) in a 2-qt pan. Bring to a slow boil and then simmer on low until the onion is cooked and tender (about 15-20 minutes). Remove the meat from the sauce. Cut it into 1/2 inch to 3/4 inch strips. Pour 1/2 of sauce into a casserole dish. Add the
meat and pour remaining sauce over meat. Bake for about 45 minutes. Remove from the oven and sprinkle generously with grated parmesan. Then top with the
mozzarella. Allow to sit for a few minutes before serving.
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Jumping Jacques
Jalapeno Burgers
Ingredients:
1 pound ground beef
1 tablespoon cream
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons jalapeno nacho slices -- chopped
1 small onion (approximately 4 tablespoons) -- diced
1 clove garlic -- crushed
4 teaspoons Salsa Picante
1/2 cup Cheddar cheese -- shredded
Mix beef, onion, cream, garlic, salt, and pepper and form into 8 thin
patties. Top each of 4 patties with 1 teaspoon Salsa Picante, 1 teaspoon
Jalapeno Nacho Slices and 2 tablespoons cheese. Top with remaining 4
patties, press edges to seal in toppings. Grill over medium coals for 12
minutes. Turn once after 7 minutes.
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Lobster-Stuffed Tenderloin
Ingredients:
3 to 4 lb. whole beef tenderloin
2 frozen lobster tails (4 oz each)
1 Tbsp. butter, melted
6 slices bacon, partially cooked
1/2 cup sliced green onions
1/2 cup butter
1/2 cup dry white wine (I use white vermouth)
1/8 tsp. garlic salt
1 tbsp. lemon juice
Directions:
Heat the oven to 425 degrees. Make a lengthwise slit in the middle of the tenderloin, cutting down within 1/2 inch of the bottom. This should form a pocket big enough to
accommodate the two lobster tails. Place the lobster in boiling salted water (enough water to
completely cover tails). Return to a boil, reduce the heat and then simmer for 5 to 6 minutes. Carefully remove the lobster from shell. Cut in half, lengthwise. Place the lobster
tails end to end inside the beef pocket. Combine 1 tbsp. butter and lemon juice. Pour over the lobster. Close the meat around
the lobster and tie securely with string at 1 inch intervals. Place the meat on the oven rack in a shallow roasting pan.
Bake for 45 to 50 minutes for rare meat. (Increase the time if you like your meat cooked more.) Lay the bacon slices on top of the roast. Bake for 5 minutes more. In a saucepan, cook green onion in 1/2 cup butter over very low heat until tender, stirring frequently. Add the wine and garlic salt and heat through.
To serve: Slice the meat and then spoon the sauce over it. Garnish with fresh mushrooms, cherry tomatoes and parsley, if desired.
Serves: 6-8
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Old Fashioned Beef Stew
1/2 cup flour
salt and pepper to taste
2 lb. beef stew meat, cut into 1 in. pieces
2 tbsp. shortening
6 cups hot water
3 pared medium potatoes, cut into 1 in. cubes
1 medium turnip, cut into 1 on. cubes
4 carrots, cut into 1 in. slices
1 green pepper, cut into slices
1 cup celery, sliced into bite sized pieces
1/2 cup onion, diced
2 beef bouillon cubes
1 bay leaf
Mix flour, salt and pepper. Coat the meat with the flour mixture.
Melt the shortening in a large skillet and brown meat thoroughly.
Add the water and heat to boiling. Reduce heat, cover and simmer for
2 hours. Stir in the remaining ingredients. Simmer for 30 minutes or
until the vegetables are tender. Thicken if necessary. Serves 6
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Pepper Steak
Ingredients:
1 lb. beef (round or sirloin)
2 Tbsp. shortening or oil
1/4 cup soy sauce
1-1/2 cup water
2 medium onions, cut into strips
2 bell peppers, cut into strips
2 Tbsp. cornstarch cooked rice
Directions: Cut steak into small strips or cubes. Brown in shortening or oil for about 5 minutes or until tender. Add the soy sauce and 1 1/4 cups of the water. Simmer for 10 minutes. Add the onions and simmer for 5 minutes. Add the bell peppers. Cook until tender. Mix the remaining 1/4 cup of water
with the cornstarch. Stir until no lumps remain. Add to the beef mixture. Allow it to continue simmering until the sauce thickens. Serve over a bed of warm rice.
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Pot Roast with
Sour Cream Gravy
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 1/2 lb. beef chuck pot roast
1 tbsp. shortening
1/4 cup water
1 tbsp. vinegar
1 tsp. dill weed
5 small potatoes, pared
5 carrots, quartered
1/2 lb. zucchini, quartered
Mix flour, 1 tsp. salt, pepper to taste and coat the meat with the
flour mixture. Melt shortening in a large skillet or Dutch oven
and brown the meat in it. Add the water and vinegar, then sprinkle
the dill weed over the roast. Cover tightly and simmer for about 3
hours or until meat is tender. 1 hour before the end of the
cooking time, add the potatoes, carrots and a bit more salt. 20
minutes before the end of cooking time add the zucchini. Place the
meat and vegetables on a warm serving dish. Pour the drippings
from the pan into a measuring cup and return 1 tbsp. to the pan.
Blend in 1 tbsp. flour and cook over a low heat, stirring until
mixture is smooth and bubbly. Remove from heat. Add water to the
drippings in the measuring cup to make 1 cup and stir in the flour
mixture. Bring to a boil and cook, stirring for 1 minute. Season
with salt and pepper to taste. Stir in 1 cup dairy sour cream and
1 tsp. dill weed and heat through. Dig in!
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Sauerbraten with
Dumplings
This recipe takes
4 days to happen!
3 1/2 - 4 lb. beef chuck
pot roast
2 onions, sliced
2 bay leaves
12 peppercorns
6 whole cloves
12 juniper berries
2 tsp. salt
1 1/2 cups red wine vinegar
1 cup boiling water
2 tbsp. shortening
2 - 3 lb. red cabbage, cut into 8 - 10 wedges
12 gingersnaps, crushed
I don't mind using packaged dumpling mix such as "Bisquick"
for the dumplings because they are fast, easy and pretty reliable. Handy
stuff to have around. Put a package in your emergency supplies too.
Place meat in a glass dish. Mix onions, bay leaves, peppercorns, cloves,
juniper berries, salt, vinegar and water. Pour over the meat and cover
tightly. Refrigerate for 3 days, turning the meat 6 times. Remove meat
from marinade and reserve the marinade. In a large skillet, melt
shortening and brown the meat. Add the reserved marinade. Cover tightly
and simmer for 2 1/2 - 3 hours or until meat is tender. Remove the meat
and onions and keep them warm. Strain liquid and drippings in the
skillet. Measure and add water to equal 2 1/2 cups liquid. Add cabbage,
cover and simmer for 10 minutes. Stir in the gingersnaps and sugar,
simmer for 3 minutes. Drop dumpling dough ( see below ) by the spoonful
onto cabbage. Cook uncovered over a low heat for 10 minutes, then cover
and cook for 10 minutes. Serve meat, vegetables and dumplings on a
platter accompanied by the gravy.
Caraway Dumplings: Mix 2 cups Bisquick mix with 2/3 cup milk and 1 1/2
tsp. caraway seed with a fork.
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Savory Mushroom-Stuffed Steak
Ingredients:
3 pound beef top sirloin steak -- boneless, cut in two
1 tablespoon olive oil
1 cup fresh mushrooms -- finely chopped
1/4 cup minced shallots
OR
1/4 cup minced green onions
1 tablespoon dry red wine
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Heat oil in heavy nonstick skillet over medium-high heat. Add mushrooms
and shallots; cook 4 to 5 minutes or until vegetables are tender, stirring
occasionally. Add wine and cook until evaporated. Stir in salt, thyme, and
pepper. Remove from heat; cool thoroughly. Meanwhile, trim excess fat from
beef top sirloin steak. To cut pocket in steak, make horizontal cut
through center of steak, parallel to surface of meat, approximately 1 inch
from each side. Cut to, but not through, opposite side. Spoon cooled
stuffing into pocket, spreading evenly. Secure opening with wooden picks.
Place steak on rack in broiler pan so surface of meat is 4 to 5 inches
from heat. Broil 26 to 32 minutes for rare to medium, turning once. Place
on warm serving platter. Cover with aluminum foil tent and allow to stand
10 to 15 minutes. Remove wooden picks. Trim excess fat from steak; carve
steak into 1/2-inch thick slices.
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Spinach Meatballs
Ingredients:
1 1/2 pounds ground beef
1 package frozen chopped spinach (10 oz.) thawed and drained
1/2 cup chopped onion
1 egg
1/4 cup grated parmesan cheese
1/2 tsp. salt 1/4 tsp. pepper
1/4 tsp. garlic powder
1 cup beef broth 8 oz. tomato sauce
1/2 cup dry red wine 1 Tbsp. cornstarch
Directions: Heat the oven to 350 degrees. Mix the ground beef, spinach, onion, egg, grated cheese, salt, pepper, and garlic powder in a large bowl. Be sure to mix all the ingredients well. Form into small meatballs. Place into a 1 1/2 qt. casserole dish. Mix the broth, tomato sauce, wine, and cornstarch until no lumps remain. Pour the sauce mixture over the meatballs. Bake at 350 degrees, covered, for 40-60 minutes (this will depend on the size you made the meatballs). These are great served over rice or noodles.
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Steak in Chive
Sauce
4 filet mignon or
boneless sirloin steaks
2 tbsp. olive oil
3 tbsp. butter
3 tbsp. chopped fresh chives
2 tbsp. cognac
3 tbsp. chopped fresh parsley
1 tsp. imported mustard
1/2 tsp. Worcestershire sauce
2 tsp. beef broth
salt and pepper to taste
Place the slices of steak on a flat surface and pound flat with a
mallet to about 1/4 inch thickness. Sprinkle both sides of the steak
with salt and pepper. Heat the oil with 2 tbsp. of the butter in a
large skillet. When very hot, add 2 of the steaks. cook about 1
1/2 minutes on one side and turn. Cook 30 seconds on the other
side. Do not cook much longer or the steak will be overcooked and
dry. Transfer the steaks to a serving dish. Add the remaining
steaks to the skillet and cook as above. Transfer these to the
serving dish. Remove the skillet from the heat and add the chives.
Return to the heat and cook for about 10 seconds. Add the cognac
and stir. Add the parsley, mustard and Worcestershire sauce. Stir
in the broth. Swirl in the remaining butter. Sprinkle the steaks
with salt and pepper and pour the sauce over them.
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Stir-Fried Beef with Pineapple and Ginger
Ingredients:
4 teaspoons dry sherry
4 teaspoons dark sesame oil
1 1/2 teaspoons cornstarch
Salt and pepper to taste
1 pound sirloin steak -- sliced in thin strips
2 tablespoons peanut oil
2 tablespoons minced fresh ginger root
2 medium red bell peppers -- cut in 1" strips
2 medium scallions -- crosswise cut into 3
1 teaspoon light soy sauce
1/2 medium pineapple -- 3/4 lb., peeled and
cored cut
Steamed rice
TO PREPARE: Mix 2 teaspoons sherry, 2 teaspoons sesame oil, the cornstarch, and 1 teaspoon salt in a medium bowl. Add the steak strips and
toss to coat; let the meat stand 15 minutes. Steam the rice. TO COOK AND SERVE: Heat peanut oil in a wok or large skillet until almost
smoking. Add marinated steak strips; stir-fry over high heat until meat is
browned, about 2 minutes. Remove beef with a slotted spoon; set aside.
Add ginger root, peppers, and scallions to the wok; stir-fry over high
heat until peppers are just tender, about 1 minute. Add soy sauce, 1
tablespoon water, and remaining 2 teaspoons sherry; stir-fry until sauce
thickens slightly, about 2 minutes. Return beef to wok; add pineapple and
remaining 2 teaspoons sesame oil; stir-fry until heated though, about 30
seconds longer. Serve immediately.
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Stuffed Cabbage with Cranberry Sauce
Ingredients:
1 16 oz can jellied cranberry sauce
1 15 or 16 oz can tomato sauce
1 1/2 cups water
juice of 1 lemon
1/4 cup brown sugar
1/2 cup raisins
1/2 cup fresh cranberries
1 apple
1 medium head of cabbage
2 lbs ground beef
1/2 cup uncooked rice
Salt and freshly ground pepper
1 large egg
1 medium onion, grated
4 Tbsp ketchup
Directions: Mix the cranberry sauce, tomato sauce, 1 cup water, lemon juice, and sugar in a saucepan. Bring to a boil Then, add the raisins and the fresh cranberries. Peel, core, and dice the apple and add to saucepan. Simmer for another 5 minutes. Core the cabbage and place in a large pot with water to cover. Bring to a boil and then simmer, covered, for about 10 minutes or until wilted. Cover with cold water and drain. (Alternately, you can place the cored cabbage in the freezer for several days. Defrost 24 hrs before making the cabbage. It will wilt naturally.) In a large bowl mix the meat, rice, salt and freshly ground pepper (to taste), egg, onion, 1/2 cup water, and ketchup, blending with your fingers until well mixed. Trim the ribs off the cabbage, remove the outside leaves, and line a large flame-proof casserole dish with them. Pull off the inside leaves and place them one-by-one on a board, outside down. Fill them with a heaping tablespoon or two of the filling, depending on the size of the leaf. Fold up like an envelope: top first, then bottom and then the 2 sides. Place the seam side down in the lined casserole. Repeat with the rest of the cabbage and the filling. Pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours. Then, place the stuffed cabbage in a pre-heated 300 degree oven and bake, uncovered, for 30 minutes more. Yield: at least 15 stuffed cabbages or 6 to 8 servings
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Tamale Pie
Crust:
1 cup cornmeal
1 tsp. sugar
1 cup cheddar cheese, shredded
1/3 cup milk
1 large egg
2 tsp. vegetable oil
Filling:
1/2 lb. ground beef or turkey
1/2 cup green pepper, chopped
1/2 cup onion, chopped
8 oz. can tomato sauce
1 cup whole kernel corn, drained
1 cup cheddar cheese, shredded
1 tsp. jalapeno pepper, finely chopped
1 tsp. chili powder
1 1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
1 tsp. garlic, minced
sour cream
salsa
Directions: Heat the oven to 350 degrees. Combine the cornmeal and sugar. Stir in 1 cup cheese, milk, egg and oil. Stir just until moistened. Press the mixture on the bottom and up the sides of a 9" pie plate that has been sprayed with non-stick cooking spray. In a 10" skillet, cook the ground meat, green peppers, onions, garlic, and jalapeno pepper over medium heat until the meat
is no longer pink. Drain. Stir in the tomato sauce, corn, chili powder, cumin, and
cayenne pepper. Spoon the mixture into the cornmeal crust. Bake at 350
°F for 30-35 minutes. Remove from the oven and sprinkle the remaining cheese over the top. Return to the oven and bake until the cheese melts. Let stand for 5 minutes before serving. Serve with sour cream and salsa, if desired.
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Thai Beef Salad
Ingredients:
2 lb. flank steak
1/4 cup honey
1/4 cup light soy sauce
6 cloves of garlic, minced
1 head Boston leaf lettuce
1 cucumber, peeled and thinly sliced (remove seeds)
2 red bell peppers, thinly sliced
1 large red onion, thinly sliced
1 lb. bean sprouts
1 bunch mint
1 bunch cilantro
juice of 6 limes
3 Tbsp. fish sauce
3 Tbsp. brown sugar
4 Thai chilies*, finely chopped
2 cloves of garlic, finely chopped
1/2 cup finely chopped roasted peanuts
* Thai chilies can be very hot so you can adjust the number you use to your individual taste.
Directions: Marinate the flank steak in honey, soy sauce and minced
garlic (6 cloves) overnight in refrigerator or at room temperature for at least 2 hours. Separate the lettuce into whole leaves, wash and spin or pat dry. Prepare cucumbers, onion and bell peppers (a mandolin works great) and reserve. Separate the mint and cilantro from their stems and finely chop (or use a food processor). Combine with lime juice, fish sauce, brown sugar, Thai chilies and garlic (2 cloves). Mix well and refrigerate.
On a grill over hot coals, cook the flank steak to medium rare (about six to seven minutes per side). Prepare plates by making a bed of lettuce leaves then
layering bean sprouts, cucumbers, onions and bell pepper. Thinly slice flank steak on a diagonal bias and top each salad plate with four to five slices. Top with the pre-made mint and cilantro dressing (to taste) and then garnish with the chopped peanuts. Serves four as meal or eight for a smaller salad.
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Veal Chops in Cream
Ingredients:
4 veal loin chops
1 1/2 tablespoons butter
1 tablespoon oil
2 tablespoons brandy -- warmed
2 tablespoons white wine
1 teaspoon potato starch or cornstarch
1 tablespoon cold water
1 cup heavy cream
PREPARATION AND COOKING: In a heavy skillet heat together 1 1/2 tablespoons of butter and 1 tablespoon of oil. Wipe the chops dry and
brown them in the fat, over a brisk fire, for about 3 minutes on each
side; be careful not to burn the fat. Season the chops with salt and pepper, cover the skillet, lower the heat, and continue cooking for 15 to 20 minutes, or until tender. Then pour 2 tablespoons of warmed brandy over the chops, set it ablaze, and shake the pan back and forth until the flame dies. Remove the chops to a hot serving dish and keep them warm. Add 1 or 2 tablespoons of white wine to the pan and stir in all the brown juices. Blend 1 teaspoon of potato starch with 1 tablespoon of cold water and stir in 1 cup of heavy cream. Add this to the pan, season the sauce, simmer it, stirring, until it is slightly thickened, and pour it over the chops.
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Veal Cordon Bleu
4 boneless veal
cutlets
4 thin slices boiled or cooked ham
4 thin slices Swiss cheese
2 tbsp. flour
salt and pepper to taste
1/4 tsp. allspice
1 egg, slightly beaten
1/2 cup dry bread crumbs
3 tbsp. shortening
2 tbsp. water
Pound the meat until it is 1/4 inch thick. Place a slice of cheese
and ham on each cutlet. Roll up carefully, beginning at the narrow
end. Secure with wooden picks. Mix flour, salt, pepper and
allspice and coat the rolls with the flour mixture. Dip the rolls
in the egg and roll in the bread crumbs. In a large skillet, brown
the rolls in shortening for about 5 minutes. Reduce the heat and
add the water. Cover and simmer for 45 minutes or until tender.
Remove the cover for the last 2-3 minutes to crisp rolls slightly.
Serves 4
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Veal Parmesan
1 lb. veal round
steak, 1/2 inch thick
1/2 cup dry bread crumbs
1/4 cup grated parmesan cheese
salt and pepper to taste
1/8 tsp. paprika
1 egg
1/3 cup salad oil
3 tbsp. water
1- 8 oz. can of tomato sauce
1/2 tsp. oregano
Cut meat into 4 serving pieces and pound until 1/4 in. thick. Stir
together the bread crumbs, cheese, salt, pepper and paprika. Beat
eggs slightly. Dip meat into the egg, then into the crumbs and
coat both sides evenly. Heat oil in a large skillet and brown meat
on both sides. Reduce heat. Add water, cover and simmer for 30 -
40 minutes or until meat is tender. Add more water if necessary.
Remove meat from skillet and keep warm. Pour tomato sauce into the
skillet and stir in the oregano. Heat to boiling and pour over the
meat. Serves 4
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Let
me know what you think.
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