Category Archives: Beef

Beef Stroganoff

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Beef Stroganoff

Beef Stroganoff

Ingredients

  • 1 lb. round steak
  • 1 tblsp flour
  • 2 tblsp butter
  • 1 1/2 cups mushrooms, sliced
  • 1/2 cup onion, chopped
  • 1 garlic clove, minced
  • 2 tblsp butter
  • 3 tblsp flour
  • 1 tblsp tomato paste
  • 1 tsp beef bouillon
  • 1 cup sour cream
  • 2 tblsp white wine, dry
  • hot cooked egg noodles

Instructions

  1. Start cooking noodles.
  2. Put meat in freezer until partially frozen. Thinly slice across the grain into bite-size strips.
  3. Put 1 tablespoon flour and 1/2 teaspoon salt in bag; add meat and coat.
  4. In a skillet heat 2 tablespoons butter. Add meat and brown quickly.
  5. Add mushrooms, onion and garlic and cook 3-4 minutes until onion is crisp-tender.
  6. Remove meat and mushroom mixture from pan, and add 2 tablespoons butter to pan drippings, then stir in2 tablespoons flour.
  7. Add tomato paste, bouillon and 1/4 tsp salt.
  8. Stir in 1 1/4 cups water and cook over medium high heat until bubbly, stirring often.
  9. Cook and stir 1-2 minutes longer.
  10. Combine sour cream and remaining 1 tablespoon flour.
  11. Return meat mixture to skillet, stir in sour cream mixture and wine.
  12. Heat through and serve over noodles.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 3743Total Fat 110gSaturated Fat 58gCholesterol 534mgSodium 2872mgCarbohydrates 474gSugar 47gProtein 189g

Roast Beef Slow Cooker

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Roast Beef in Crockpot

Roast Beef in Crockpot
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes

Ingredients

  • 3-lb. bone-in roast beef
  • 6 russet potatoes, cut into large chunks
  • 1 large onion, quartered
  • 6 carrots, peeled and cut into 2" pieces
  • 1 tbsp. fresh thyme
  • 1 tbsp. fresh rosemary
  • 3 c. low-sodium beef broth
  • 2 tbsp. Worcestershire

Instructions

  1. Cut beef into large chunks and brown in skillet.
  2. Immediately pour 1 cup of the beef broth into the skillet, scraping up all the browned bits.
  3. In a large slow cooker, place roast beef and layer potatoes, onions, carrots and herbs.
  4. Add all broth and Worchestershire to crockpot.
  5. Cover and cook on high 5 hours, or low on 8 hours.

Nutrition Information

Serving Size

10
Amount Per Serving Calories 94Total Fat 5gSaturated Fat 1gCholesterol 28mgSodium 96mgCarbohydrates 1gSugar 1gProtein 10g

Bubba’s Fajitas

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image

Yield: 6

Bubba's Fajitas

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • lb skirt steak (or cut of your choice)
  • 1 garlic clove, chopped
  • 1 teaspoon cumin
  • 1 tablespoon chopped fresh cilantro
  • 1⁄3 cup Worcestershire sauce
  • 1⁄4 cup light soy sauce
  • 1 teaspoon liquid smoke
  • 1 medium yellow onion, sliced into rings
  • 1 large ime juice
  • pepper
  • 1 large green pepper, sliced into strips
  • 1 large yellow pepper, sliced into strips

Instructions

  2. Trim fat from steak. Pound lightly to tenderize. Place meat in non-metallic container. Top with onion rings.
  3. Combine garlic, cumin, cilantro, Worcestershire sauce, soy sauce, liquid smoke, lime juice and pepper. Pour over meat and onions. Cover and refrigerate overnight.
  4. Remove meat and onions reserving marinade. Place meat on a grill, basting and turning often. When the meat is done, slice it into thin strips across the grain.
  5. Meanwhile, saute the onions and peppers in butter.
  6. Serve with your choice of refried beans, rice, guacamole, salsa, sour cream, cheese on warm flour tortillas.
  7. Can also substitute chicken for the steak.
© Laurie

 

Swiss Steak

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SwissstkBblog

Yield: 4

Swiss Steak

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1 pound round steak
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 1 16 oz can tomatoes -- cut up
  • 1 medium onion -- sliced
  • 1 stalk celery -- sliced
  • 1 medium carrot -- thinly sliced
  • 1/2 teaspoon Worcestershire sauce
  • hot cooked noodles or potatoes

Instructions

  2. Cut meat into 6 serving size pieces.
  3. Combine flour and salt; pound 2 tablespoons of the flour mixture into meat. In a 10 inch skillet brown meat on both sides in hot oil.. Drain off excess fat.
  4. Add undrained tomatoes, onion, celery, carrot, and Worcestershire. Cover and cook over low heat about 1 1/4 hours or till meat is tender.
  5. Remove meat to a serving platter; keep warm. Skim off excess fat from tomato mixture. Combine 1/4 cup cold water and the remaining flour mixture; stir into tomato mixture. Cook and stir till thickened and bubbly. Cook and stir 1-2 mintues more. Pass with meat. Serve meat and sauce with hot cooked noodles or mashed/boiled potatoes.
© Laurie

Beef and Broccoli

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beefbroccoli

Yield: 4 servings

Beef and Broccoli

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1# flank steak, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon sherry
  • 1 teaspoon sugar
  • 1# broccoli
  • 3 tablespoons oil
  • 1/4 cup water
  • 1 slice gingerroot, 1x 1/8"
  • 1 garlic clove, crushed and peeled
  • 1/2 teaspoon salt, or to taste

Instructions

  2. Place the beef in a bowl and add the soy sauce, cornstarch, sherry, and sugar. Stir until well mixed. Set aside.
  3. Peel the stalks of the broccoli. Cut off the flower head, leaving a 2" or shorter stem on the florets. Roll-cut the stems and cut the broccoli into bite-size florets about 2" long. You should have about 4 cups.
  4. Heat 2 tablespoons of the oil in a wok over hight heat until the oil is hot but not smoking. Test by dipping a piece of broccoli into the oil; it should sizzle. Add the broccoli and stir constantly for about 30 seconds. Stir in the 1/4 cup water, reduce heat to medium, and cover the pan. Continue cooking, stirring occasionally for another minute or two until broccoli is tender-crisp. Remove from the pan and spread out on a plate. Do not pile into a bowl, as the heat will overcook the pieces on the bottom.
  5. With the heat still on high, pour the remaining 2 tablespoons of oil into the same pan. Add the ginger and garlic and stir around the pan a few second until they are fragrant and begin to sizzle. Stir up the beef again and add to the pan. Stir until the meat is almost done, about 2 min. Return the broccoli and mix thoroughly. Taste and add salt if necessary. Remove the ginger and garlic, if desired. Serve hot on a platter.
© Laurie
Cuisine: Chinese

 

Bubbas Fajitas

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fajitas-006

Yield: 6

Bubbas Fajitas

This recipe has been on the Internet for years, and we have enjoyed it! These are our favorite fajitas.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 pound skirt steak
  • 1 clove garlic -- chopped
  • 1 teaspoon cumin
  • 1 tablespoon cilantro -- chopped fresh
  • 1/3 cup worcestershire sauce
  • 1/4 cup soy sauce
  • 1 teaspoon liquid Barbecue Smoke®
  • 1 medium onion -- sliced into rings
  • 1 large lime juice
  • 1 bell pepper, green
  • 1 bell pepper, yellow
  • 1 bell pepper, red
  • 1 recipe quacamole
  • 1 recipe refried beans
  • 1 recipe rice
  • flour tortillas -- warmed

Instructions

  2. Trim fat from steak. Pound lightly to tenderize.
  3. Place meat in non-metallic container. Top with onion
  4. rings. Combine remaining ingredients. Pour over meat
  5. and onions. Cover and refrigerate overnight.
  6. Next day - remove the meat and onions, reserving the
  7. marinade. Separate the meat and onions. Place meat on
  8. grill, basting often with the marinade and turning
  9. often to prevent charring. Meanwhile, saute the onions in butter with some green, red and yellow peppers sliced into strips. When the meat is done, slice it into thin strips, cutting across the grain.
  10. Serve with homemade refried beans, Mexican rice, guacamole, picante sauce or salsa, sour cream, grated cheddar, pepper mixture and warm flour tortillas
© Laurie

 

Cuban Marinated Steak

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cubanmarinatedsteak

Yield: 4 servings

Cuban Marinated Steak

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1/2 teaspoon cumin seeds
  • 1/4 cup orange juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons Montreal-style steak seasoning
  • 2 1/4 teaspoons lime juice
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 pounds beef rib-eye steaks

Instructions

  2. Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
  3. Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.
© Laurie
Cuisine: Cuban / Category: Beef