Beef Recipes |

Ingredients:

1 1/2 pounds round steak, thinly sliced into 1 x 2-inch strips
1 cup all-purpose flour
1 (10.75-ounce) can condensed cream of mushroom soup
1 (8-ounce) can sliced mushrooms, undrained
1 (6-ounce) can tomato paste
1 tablespoon Worcestershire sauce
1 cup chopped onion
2 tablespoons vegetable oil
1 (8-ounce) container sour cream (1 cup)
1 (16-ounce) package wide egg noodles

Methods:

1. Coat beef strips by shaking in a clean plastic bag with flour. Alternatively, dredge each piece in a shallow pan filled with flour.
2. In a small bowl, combine soup, mushrooms (including liquid), tomato paste and Worcestershire sauce set aside.
3. Heat a large skillet over medium-high heat. Add oil and quickly brown meat. Stir in onion. Add reserved sauce to meat and simmer, covered, until meat is tender, about 1 to 1 1/2 hours. Add sour cream to sauce just before serving, stirring thoroughly to combine. Heat thoroughly, but do not boil.
4. While meat is cooking, prepare noodles according to package directions. Drain and serve with stroganoff.

Ingredients:

1 3/4 pounds boneless beef chuck shoulder or eye or bottom round steaks, cut 3/4-inch thick
1 tablespoon vegetable oil
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 large onion, chopped
1 to 2 jalapeno peppers, thinly sliced
4 medium tomatoes, chopped
1/2 green bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
3 cups hot cooked pasta or rice

Methods:

1. Heat oven to 325°F.
2. Heat oil in Dutch oven over medium heat until hot. Brown beef steaks. Pour off drippings. Season with salt, thyme and pepper.
3. Sprinkle onion and jalapeno peppers on steaks. Add 1/4 cup water; bring to a boil. Cover tightly and cook in 325°F oven 45 minutes. Add tomatoes and bell peppers. Continue cooking, covered, 30 to 45 minutes or until steaks are fork-tender. Remove steaks keep warm.
4. Cook juices over high heat 8 to 10 minutes or until sauce is slightly thickened, stirring frequently. Cut steaks into serving-size pieces; place in sauce. Serve over pasta.

Ingredients:

1/3 cup firmly packed brown sugar
1/3 cup cider vinegar
1 (8-ounce) can pineapple chunks, drained, reserve juice
3 tablespoons soy sauce
1 teaspoon finely chopped fresh garlic
2 tablespoons butter or margarine
1 1/2 pounds round steak, cut into 1 1/2-inch pieces, trimmed
1 cup baby-cut carrots, halved crosswise
1 large (1 cup) onion, cut into 1-inch pieces
3 tablespoons cornstarch
3 tablespoons cold water
1 large (2 cups) green pepper, cut into bite-sized pieces
Hot cooked rice, if desired
Green onion slices, if desired

Methods:

1. Combine brown sugar, vinegar, reserved pineapple juice, soy sauce and garlic in small bowl; stir until sugar is dissolved. Set aside.
2. Melt 1 tablespoon butter in 12-inch skillet until sizzling; add half of steak pieces. Cook over medium-high heat, stirring occasionally, until browned (4 to 5 minutes). Place steak pieces in slow cooker. Repeat with remaining butter and steak pieces.
3. Add carrots and onion to slow cooker. Pour pineapple juice mixture over vegetables. Cover; cook on Low heat setting for 7 to 9 hours, or on High heat setting for 3 to 4 hours or until meat is tender.
4. Increase heat setting to High. Dissolve cornstarch in cold water in small bowl. Stir cornstarch mixture, pineapple chunks and green pepper into beef mixture. Cover; continue cooking 30 minutes or until green pepper is crisply tender and juices are thickened. Serve over hot cooked rice and garnish with green onions, if desired.

Ingredients:

1/4 cup olive oil
1 (1 1/2 pound) chuck roast
2 tablespoons all-purpose flour
1 (12-ounce) jar pearl onions
1 pound tomatoes, seeded and chopped
3 garlic cloves, minced
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon dried oregano leaves
1 bay leaf
1 teaspoon ground cumin
2 cups dry red wine
1/2 pound feta cheese

Methods:

1. Preheat oven to 325*F (160*C).
2. Heat olive oil in an oven-safe kettle over medium-high heat.
3. Dice chuck roast and toss with flour until evenly coated.
4. Place roast in kettle and cook until brown, stirring occasionally; set aside. Add pearl onions to the pan and cook until light brown, stirring frequently, about 5 minutes. Add chopped tomatoes, minced garlic clove, thyme, rosemary, oregano, bay leaf, and cumin. Stir in red wine and bring to a boil. Cover and bake until the beef is tender, about 2 hours.
5. Stir feta cheese into the stew. Return to the oven and continue baking until cheese is heated through, about 10 minutes.

Ingredients:

2 to 3 pounds round steak, trimmed of fat
1 1/2 to 2 cups all-purpose flour
1/2 teaspoon garlic powder
1 to 1 1/2 teaspoons salt (depending on how much steak is being cooked)
1/2 teaspoons ground black pepper
1 1/3 cups buttermilk

Gravy:
10 tablespoons drippings from frying steak
10 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 (10-ounce) can RoTel brand tomatoes (tomatoes and chilies)
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 cup chopped green onions

Methods:

1. Cut steak into serving pieces. Place buttermilk in a shallow bowl and set aside.
2. Mix flour, garlic powder, and black pepper in a paper bag. Put one steak at a time in the bag and coat with flour, dip into the buttermilk, draining off the excess and then coat with flour again.
3. In a deep skillet, fry the steak until brown in about 1/2-inch of vegetable oil. Set steak aside until gravy is made.

Gravy:
1. Heat oil and add flour, salt, garlic powder and black pepper. Stir constantly until flour is browned. Add onions and RoTel tomatoes, stirring constantly then add 1 1/2 cups water and bring to a boil, stirring continuously.
2. As gravy thickens, continue to thin with water until it is as thin as you like it. Then, place steak in gravy, cover, and place in 350*F (175*C) oven for 45 to 50 minutes. Steak will be very tender and you will have plenty of delicious gravy for biscuits, rolls, or mashed potatoes.