Beef & Broccoli with Garlic Sauce
Yield: 6 servings
1 pound beef steak
1 tablespoon vegetable oil
1/2 teaspoon salt
1 dash white pepper
1 1/2 pound broccoli
1 teaspoon cornstarch
1 teaspoon sesame oil
1/4 cup chicken broth
2 tablespoons vegetable oil
1 tablespoon vegetable oil
1 tablespoon finely chopped garlic
1 teaspoon ginger root, finely chopped
2 tablespoons brown bean sauce
1 cup canned bamboo shoots, sliced
Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut
strips crosswise into 1/8-inch slices. Toss beef, the 1 tablespoon
vegetable oil, and the salt and white Pepper in a glass or plastic bowl.
Cover and refrigerate 30 minutes.
Pare outer layer from broccoli stems.
Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems
into 1-inch pieces.
Place broccoli in boiling water; heat to boiling. Cover and cook 2
minutes; drain.
Immediately rinse in cold water; drain.
Mix cornstarch, sesame oil and broth.
Heat 12-inch skillet or wok until very hot. Add the 2 tablespoons
vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2
minutes or until beef is brown. Remove beef from skillet.
Heat skillet until very hot.
Add 1 tablespoon vegetable oil; rotate skillet to coat bottom. Add
garlic, ginger root and bean sauce; stir-fry 30 seconds. Add bamboo
shoots; stir-fry 1 minute.
Stir in beef and broccoli.
Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
Beef Easy Enchiladas
1½ pounds ground chuck
½ cup green onions, sliced,
Plus 1 cup sliced green onions, optional 1 TBL chili powder
3 cans (10 oz) enchilada sauce (mild or hot) 1½ teas garlic salt
½ teas pepper
2 TBL cooking oil
12 corn tortillas
2 cups shredded cheddar cheese
2 cups shredded Monterey cheese
1 cup sour cream, optional
Cook ground beef and ½ cup of the onions until tender, drain off fat.
Add chili powder, cook and stir for 1 minute.
Stir in half the enchilada sauce, garlic salt and pepper. Cover meat
mixture and simmer for 20 minutes. Stirring occasionally. Meanwhile, in
a heavy skillet heat oil and Cook one tortilla at a time in hot oil for
10 seconds or just until limp, Adding more oil if needed. Drain on paper
towels.
To assemble, spoon meat in middle of tortilla, top with the cheeses And
wrap into a roll and secure with a toothpick in the center, place In a
9x13-baking dish, and finish with other tortillas. Then pour the
remaining enchilada sauce. Cover and bake in a 350-degree over
For 20 minutes. Uncover and sprinkle with remaining cheeses on Top and
bake 5 more minutes until cheese is melted.
Garnish with remaining green onions and sour cream if desired. Remove
toothpicks before serving.
Serves: 6-12
Beef Stroganoff Casserole
1 (12 ounce) package wide egg noodles
2 pounds round or sirloin steak, cut into 1-inch strips 1/2 cup flour,
in zip-style bag
1 (16 ounce) package mushrooms, coarsely chopped 2 tablespoons finely
chopped onion
1/2 teaspoon ground nutmeg
1/2 teaspoon dried parsley flakes
1 tablespoon paprika
1 (13 3/4 ounce) can beef broth
1 (8 ounce) container sour cream
Heat oven to 325 degrees F.
Place uncooked noodles in a 2 1/2-quart casserole.
Coat strips of steak with flour by putting a few strips at a time in
zip-style bag and shaking well. Arrange coated meat on top of noodles.
Arrange chopped mushrooms evenly over meat. Then sprinkle the onion,
nutmeg, parsley, and paprika on top of mushrooms.
Pour beef broth over entire dish.
Cover and bake for 1 hour; stir in sour cream and bake for an additional
15 minutes
Beef Taco Bake
1 lb. Ground beef
1 can (10 3/4 oz.) Campbell's® Tomato Soup 1 cup Pace® Chunky Salsa
OR Picante Sauce 1/2 cup milk
6 (8") flour tortillas OR 8 (6") corn tortillas, cut into 1" pieces 1
cup shredded Cheddar cheese
COOK beef in skillet until browned.
Pour off fat.
ADD soup, salsa, milk, tortillas and half the cheese. Spoon into 2-qt.
Shallow baking dish.
Cover.
BAKE at 400°F. For 30 min. Or until hot. Sprinkle with remaining
cheese.
Serves 4
CHICKEN FRIED STEAK
1 3/4 lbs round steak (1/2" thick)
1/2 cup flour
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
1/3 cup vegetable oil
3 tbs flour
1/2 tsp salt
1/8 tsp ground black pepper
1/4 tsp garlic powder
1 1/2 cups light cream
Cut meat into 6 serving pieces. Pound each piece until 1/4" thick. Coat
meat
with mixture of 1/2 cup flour, 1 tsp salt, 1/4 tsp pepper, and 1/4 tsp
garlic
powder. Brown meat slowly on both sides in hot oil in large skillet.
Cover and
cook over low heat 45 to 60 minutes or until tender. Remove meat to
platter and keep warm. Skim off fat from pan juices. Add 3 tbs flour,
1/2 tsp salt, 1/8
tsp pepper, and 1/4 tsp garlic powder to drippings in skillet, stirring
to loosen browned bits on bottom. Add 1 1/2 cups light cream or milk and
cook over
low heat, stirring constantly until mixture comes to a boil and is
thickened
Serve steak with gravy. Serves 6.
Crockpot Swiss Steak
3/4 C. flour
1 t. pepper
1/4 t. salt
2 to 2 1/2 lb. boneless round steak
1-2 T. butter
1 can cream of mushroom soup
1 can cream of celery soup
1 1/3 C. water
1 C. celery sliced
1/2 C. chopped oniion
1 garlic clove, minced
1-3 t. beef boullion granules
In a shallow dish, combine flour, pepper and salt. Cut steak into
serving size pieces. Dredge in flour mixture. In a skillet brown steak
in butter. Transfer to crockpot. Combine the remaining ingredients and
pour over the steak. Cover and cook on low 8-9 hours or until the meat
is tender.
Deep Fried Tacos
1-pound hamburger
1-package taco seasoning
1-can refried beans
1- onion chopped
1-package large flour tortilla shells
oil for deep frying
chedder cheese
black olives to garnish
sour cream
lettuce
tomatoes
hot sauce
Cook taco meat according to directions on package just
as you would for regular tacos. Take one flour tortilla spread layer of
refried beans then add some taco meat in center of shell add some cheese
and onions
fold both sides up and then roll Secure with
toothpicks. Fry in hot oil until tortilla is crispy. Drain on paper
towel. Arrange on plate top with more cheese and black olives. I like to
add a some lettuce and tomatoes
on the side with a dollop of sour cream and hot sauce
Easy Beef Enchiladas
This is also great with leftover chicken, shredded pork or turkey. Serve
with
a green salad or beans and rice.
1 lb. lean ground beef
1 small onion, chopped
3 cans (about 15 oz. ea.) beanless chili 10 (10") flour tortillas
2 cups shredded Cheddar cheese
1 can (2.25 oz.) sliced black olives, drained
Preheat oven to 350º F.
In a medium skillet over medium high heat, saute the ground beef and
onion until beef is evenly browned and onion is tender.
Pour 1 can of chili into the bottom of a 9" x 13" baking pan.
On each flour tortilla, place an equal portion of the ground beef
mixture and
about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese to
top
casserole. Then tightly roll the tortillas and place seam side down in
the baking dish.
Pour the remaining 2 cans of chili over the top of the enchiladas and
sprinkle with the remaining cheese and olives.
Bake for 20 to 30 minutes, or until the sauce is bubbly and cheese is
thoroughly melted.
Makes 10 servings.
Enchilada Casserole
1 lb. ground beef
1 package enchilada sauce mix
1 can refried beans
15 oz. can chunky style tomato sauce
8 oz. can tomato sauce
10 oz. package of 6 inch flour tortillas, with 12 in package 16 oz.
package cheddar cheese
Sour cream
Black olives
Brown beef in a large skillet, and drain. Add the enchilada mix, refried
beans, and tomato sauces into the beef. Simmer for 10-15 minutes.
Grease a 9x13 baking dish and layer the bottom with six of the
tortillas, covering bottom completely.
Pour half of the meat mixture over tortillas, then add half of the
cheese. Repeat layers, ending with cheese.
Bake at 350 for 30-40 minutes.
Remove and let sit for about five minutes. Serve with sour cream and
sliced black olives. For larger families, just double the recipe.
Serves four
Garlic and Mushroom Beef Roast (Crockpot)
3 to 4 pound beef boneless rump or tip roast 1 teaspoon salt
2 cloves garlic, finely chopped
8 ounces small whole fresh mushrooms
1/2 cup sun-dried tomatoes in oil, drained and chopped 1/2 cup light
Italian dressing
Spray 12-inch nonstick skillet with cooking spray. If beef roast comes
in netting or is tied, do not remove. Sprinkle beef with salt and
garlic. Cook beef in skillet over medium-high heat 5 to 6 minutes,
turning occasionally, until brown on all sides.
Spray 4 to 5 quart slow cooker with cooking spray. Place mushrooms in
cooker. Place beef on mushrooms. Spread tomatoes over beef. Pour
dressing over mixture in cooker.
Cover and cook on low setting 9 to 11 hours.
Place beef on cutting board; remove netting or strings. Slice beef.
Serve mushrooms and juices with beef.
Garlic Mashed Potatoes & Beef Bake
1 lb. ground beef
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom with
Roasted Garlic Soup
1 tbsp. Worcestershire sauce
1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower,
carrots) thawed
2 cups water
3 tbsp. margarine OR butter
3/4 cup milk
2 cups Idahoan® Original Mashed Potatoes
COOK beef in skillet until browned. Pour off fat.
MIX beef, 1/2 can soup, Worcestershire and vegetables in 2-qt. shallow
baking dish.
MIX water, margarine and remaining soup in saucepan. Heat to a boil.
Remove from heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes
over beef mixture.
BAKE at 400°F. 20 min. or until hot.
Grilled Flank Steak
1 (1 1/2 lb.) flank steak
1 c. vegetable oil
1/2 c. firmly packed brown sugar
1/2 c. soy sauce
1/4 c. red wine
1 tbsp. minced garlic
1 tbsp. minced gingerroot or 1 tsp.
ground ginger
Trim excess fat from steak; score steak on both sides in 1 1/2 inch
squares.
Place steak in a large shallow dish or zip-top heavy-duty plastic bag.
Combine oil and remaining ingredients, stirring well. Pour over steak.
Cover or seal; marinate in refrigerator 8 hours, turning occasionally.
Drain steak, reserving marinade.
Grill, covered, over medium coals (300 to 400 degrees) 6 to 8 minutes on
each side or to desired degree of doneness, basting twice with marinade.
Discard remaining marinade.
To serve, slice steak across the grain into thin slices.
Yield: 6 servings
Note: Steak may be grilled ahead of time and served cold.
HONEY BOURBON STEAK
1 tbsp. oil
2 tbsp. bourbon
2 tbsp. honey
3 tbsp. soy sauce
3 tbsp. chili sauce
1/4 c. red wine vinegar
1 tsp. crushed red pepper flakes
1 clove garlic, cut in half
4 tenderlion steaks
1 tbsp. cornstarch
3 tbsp. cold water
Combine the oil, bourbon, honey, soy, chili sauce, vinegar and red
pepper flakes. Rub both sides of the steaks with garlic then add the
garlic and steaks to the marinade. Marinate in the refrigerator for 2 to
4 hours. Heat broiler, and broil to desired doneness. While steaks are
cooking blend the cornstarch and water. Place marinade in small sauce
pan and bring to a boil. Boil 1 minute, stirring constantly. Reduce
heat, add cornstarch mixture, stir until thickens. Serve sauce with
steaks.
Louisiana Roast Beef
>From Paul Prudhomme's Louisiana Kitchen
1/4 cup onions chopped very fine
1/4 cup celery chopped very fine
1/4 cup bell pepper chopped very fine
2 tbs. unsalted butter
1 tsp. salt
1 tsp. white pepper
3/4 tsp. black pepper
3/4 tsp. minced garlic
1/2 tsp. dry mustard
1/2 tsp. ground cayenne
4 lb. boneless sirloin roast
In small bowl combine the onions, celery, bell peppers, butter and
seasonings, mix well. Place roast in a large roasting pan, fat side up.
With large knife make 6 to 12 deep slits in the meat (to form pockets)
down to a depth of about 1/2 inch from the bottom; do not cut all the
way through. Fill the pockets to their depths with the vegetables
mixture, reserving about 1 tablespoon of the vegetables to rub over the
top of the roast. Bake uncovered at 300F until a meat thermometer reads
about 160F for medium doneness, about 3 hours. For rarer roast, cook
until thermometer reads 140F. Serve immediately topped with some of the
pan drippings if you like.
Marinated Super Steak
(Grill)
=====================
1/4 cup soy sauce
1/4 cup Italian salad dressing
1/4 cup barbeque sauce
4 tablespoons vegetable oil
1 clove garlic, minced
1 teaspoon black pepper
1 (10 oz.) beef sirloin steak
In a medium bowl, mix all ingredients except steak. Place
steak in the mixture. Cover and marinate in the refrigerator 12 hours,
or overnight. Turn the steak once during marination.
Preheat an outdoor grill for medium to high heat and lightly
oil grate. Cook steak on the prepared grill 5 to 7 minutes per side, or
to desired doneness.
Mexican Crescent Puffs
1 pound lean ground beef
1/2 teaspoon minced garlic
1/2 teaspoon black pepper
2 tablespoons chopped green chiles
1 envelope taco seasoning
1/2 can refried beans
1 tube refrigerated crescent rolls
1/2 cup shredded Cheddar cheese
Salsa, medium
Sour cream, for garnish
In a 10-inch skillet, brown ground meat. Drain and rinse in warm water.
Return to skillet and add garlic, pepper, chilies, taco seasoning and
refried beans. Mix well. Remove from heat and set aside.
Open crescent rolls and separate. Take one and put on a cookie sheet.
Spread crescent slightly. Take two heaping tablespoons of mixture and
place on wide part of dough. Sprinkle with Cheddar cheese and fold
points over meat mixture. Bake at 350 degrees F for 12 to 15 minutes or
until golden brown. Serve warm with salsa and sour cream.
Serves 8.
No Peek Beef Casserole
Serves/Makes:4
2 pounds Stew beef;cut into 1" pieces
1 package Dry onion soup mix
1/2 cup Red wine
1 can Cream of mushroom soup
4 ounces Mushrooms; whole, drained
1/4 cup Tapioca (quick cooking)
Combine all ingredients in a crockpot. Stir together well. Cover and
cook on Low 8 to 12 hours (High: 4 to 6 hours). Serve over noodles or
rice.
No Peek Stew
2 lbs. beef, cut for stew (do not brown) 3 lg. potatoes, cut in sm.
pieces
6 carrots, cut 1 inch lengths
1 c. celery, cut 1 inch pieces
2 tbsp. tapioca
1 tbsp. sugar
2 c. tomato juice
Salt, pepper, and Worcestershire sauce
Stir all ingredients together and put in 9 x 13 inch pan, tightly
covered with aluminum foil. Cook 5 hours at 250 degrees. Do not remove
cover while cooking.
Sassy Saucy Meatballs
First Lady Bicentennial Cookbook 1776-1976 1 pound lean ground beef
1/2 cup water chestnuts, chopped
1/2 teaspoon salt
1 tablespoon prepared horseradish
1/2 cup orange marmalade
1/8 teaspoon garlic powder
1 1/2 tablespoons flour
2 tablespoons soy sauce
1 tablespoon lemon juice
1 cup catsup
1/2 teaspoon ginger
2 tablespoons brown sugar
1/4 cup water
Combine ground beef, water chestnuts, salt and horseradish. Form into 1"
balls and place in 1 1/2 quart baking dish. Combine remaining
ingredients together. Pour over meatballs. Bake 30 to 40 minutes at 350
degrees. Serve hot. Freezes well.
Secret Sirloin Steak
1/4 cup plus 1 teaspoon of Worcestershire Sauce, divided 2 tablespoons
of lemon or lime juice
2 tablespoons of olive oil
1/4 cup of instant minced onion
3/4 teaspoon of salt
1/2 teaspoon of instant minced garlic
3 pounds of sirloin steak
2 tablespoons of butter or margarine
1 tablespoon of chopped parsley
Directions:Combine 1/4 cup of the Worcestershire Sauce, lemon juice,
oil, minced onion, salt and minced garlic; mix well and set aside.Place
the steak in a
tight-fitting bowl or plastic bag. Pour the Worcestershire Sauce mixture
over
the steak. Marinate for 2 hours.Remove the steak from the marinade.
Place on
the rack. Grill over hot charcoal or broil under a preheated hot broiler
for 7
to 10 minutes on each side or until done as desired, brushing
occasionally with leftover marinade. Remove the steak to a serving
plate.In a small saucepan
melt butter. Stir in parsley and the remaining 1 teaspoon of
Worcestershire Sauce. Pour over the steak. Slice and serve.
Slow Cooker Barbecued Steaks
Serves/Makes:6
3 pounds round steak, 1" thick
2 tablespoons vegetable oil
1/2 cup chopped onions
3/4 cup ketchup
1/2 cup vinegar
3/4 cup water
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
Cut steak into 10 equal portions. Pour oil in skillet. Brown each piece
of steak on both sides. Transfer steak to crockpot. Add onions to oil in
the skillet and brown lightly. Add the rest of the ingredients to make
barbecue sauce and simmer 5 minutes. Pour sauce over steaks. Cover and
cook on low for 6 hours. Slice meat and return to crockpot for 1 hour.
Serve on buns.
Smothered Enchiladas
>From Southern Living
Prep: 10 min., Bake: 25 min.
2 pounds ground beef
1 (1 1/4-ounce) package mild taco seasoning mix 1 (4.5-ounce) can
chopped green chiles, divided 2 (10 3/4-ounce) cans cream of chicken
soup 1 (16-ounce) container sour cream
8 (8-inch) flour tortillas
2 cups (8 ounces) shredded Cheddar cheese Garnishes: Homemade Salsa,
sour cream, green onion curls, chopped fresh cilantro
Brown ground beef in a large skillet, stirring until it crumbles and is
no longer pink; drain. Stir in taco seasoning mix and half of chopped
green chiles;
set aside.Stir together remaining green chiles, soup, and sour cream.
Pour half of soup mixture into a lightly greased 13- x 9-inch baking
dish.
Spoon beef mixture evenly down centers of tortillas; roll up. Place,
seam sides down, over soup mixture in baking dish; top evenly with
remaining
soup mixture and cheese.
Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if
desired.
Yield: Makes 8 servings
Taco Cups
1 lb. ground beef
2 to 3 Tbsp. McCormick® 1 Step Seasoning:Tex-Mex 1 can (8 oz.) tomato
sauce
1 can (12 oz.) refrigerated biscuits
Brown ground beef; drain. Add 1 Step and tomato sauce. Heat to boiling.
Reduce heat; simmer 5 minutes; stir occasionally.
Press biscuit dough into cups of medium-sized greased muffin pan. Spoon
meat filling into each cup (about 2 Tbsp.).
Bake at 400° 10 to 15 minutes.
Sprinkle each cup with your favorite toppings such as shredded cheese,
sour cream, salsa, or chopped tomato, if desired. Yield: 5 (2 taco cup)
servings.
Chef's Note: For variety, stir in 1 cup shredded cheddar cheese or small
can of drained corn to the beef mixture before filling the biscuit cups
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