Beef Recipes |

Ingredients:

2 pounds round steak
2 teaspoons salt
1/2 teaspoon ground pepper
1 teaspoon cayenne pepper
1 teaspoon white pepper
2 tablespoons all-purpose flour
1/2 cup vegetable oil
3 onions, chopped, divided use
2 green bell pepper, seeded and chopped, divided use
1 celery rib, chopped
1 cup beef broth

Methods:

1. Season round steak with salt, pepper, cayenne pepper, and white pepper. Dust with flour on all sides.
2. Heat oil in a kettle over medium-high heat, add the round steak, and brown on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add 2 chopped onions, 1 chopped green bell pepper, chopped celery rib, and beef broth. Stir well and reduce the heat to low. Return the round steak and add 1 sliced onion and 1 sliced green bell pepper. Cover and cook until the meat is very tender, about 1 hour and 15 minutes.

Ingredients:

4 pounds round steak
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 onion, chopped
2 (10.75-ounce) cans condensed cream of mushroom soup
2 packages dry onion soup mix
3/4 cup water
10 tablespoons all-purpose flour

Methods:

1. Cut steak into single serving pieces. Sprinkle with garlic powder and pepper.
2. In a Crockpot, layer half the steak, onion, one can of soup and one package of soup mix. Repeat with remaining ingredients. Add water. Cook on low heat 6 to 8 hours, according to manufacturer’s directions.
3. When done, remove meat and keep warm. Measure remaining liquid and add 2 tablespoons of flour for each cup of liquid (you should have about 5 cups). Cook, stirring, until smooth and thick, about 4 minutes. Return meat to gravy and serve hot.

Ingredients:

2 pounds round steak, cut in 1-inch cubes
2 tablespoons vegetable oil
1 (16-ounce) can tomato sauce
2 cups sliced carrots
2 cups chopped onions
1 green bell pepper, cut into 1-inch pieces
1/2 cup molasses
1/2 cup white distilled vinegar
1/4 cup granulated sugar
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon salt

Methods:

1. Brown round steak in oil.
2. Place browned steak in a slow cooker with the carrots, onions and green bell pepper; combine and add molasses, vinegar, sugar, chili powder, paprika and salt.
3. Cook on low for about 6 hours.

Ingredients:

1 1/2 pounds sirloin tips, cubed
2 tablespoons butter
1 tablespoon vegetable oil
1/2 pound fresh mushrooms, sliced
2 garlic cloves, finely minced
2 teaspoons Dijon-style mustard
2 teaspoons cornstarch
2/3 cup heavy cream
2/3 cup beef broth
1/4 cup white wine vinegar
1 tablespoon soy sauce
2 teaspoons dried parsley
Hot cooked, buttered noodles

Methods:

1. In a large skillet, brown meat in butter and oil; transfer to a 2-quart baking dish.
2. In the same skillet, saute mushrooms and garlic until mushrooms are tender, about 3 minutes. Pour mushrooms and liquid over meat. Cover and bake at 300*F (150*C) for 2 hours or until meat is tender.
3. In small bowl, combine mustard, cornstarch and cream; set aside.
4. In skillet, combine broth, vinegar, soy sauce and parsley; bring to a boil. Boil for 2 minutes; stir in mustard/cream mixture, bring to a boil and cook 2 minutes, stirring constantly. Drain juices from the baking dish into broth mixture. Cook over medium heat, stirring constantly until thickened and bubbly. Add beef mixture and combine well.
5. Serve over hot buttered noodles.

Ingredients:

1 (1 3/4 to 2 1/2 pounds) package fully-cooked boneless beef pot roast with gravy
4 frozen unbaked puff pastry shells
8 ounces baby carrots
8 ounces sliced fresh mushrooms (2 1/2 cups)
1/2 cup Burgundy wine
1/2 teaspoon dried thyme
1/4 teaspoon ground pepper

Methods:

1. Prepare pastry shells according to package directions.
2. Remove beef pot roast from package transfer gravy to Dutch oven. Add remaining ingredients bring to a boil. Reduce heat to medium-low cook 7 to 8 minutes or until vegetables are tender, stirring occasionally.
3. Cut pot roast into 1-inch pieces. Add to stew; heat through. Serve over pastry shells.