Beef Recipes |

Ingredients:

6 tablespoons butter, divided use
2 tablespoons chopped onion
2 pounds beef steak
1/2 pound mushrooms, sliced
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 cup sour cream
Cooked egg noodles or rice

Methods:

1. In a heavy skillet melt half of the butter. Add onion and cook slowly until transparent. Remove from pan and set aside.
2. Raise heat to medium-high, add beef and cook briefly, turning to brown on all sides. Remove from pan and set aside with the onions.
3. Melt remaining half of the butter in the skillet and stir in mushrooms. Cover and cook 3 minutes. Season with pepper and nutmeg.
4. Whisk in sour cream but do not allow to boil. Return beef and onions to pan and heat through.
5. Serve over egg noodles or rice.

Ingredients:

1 pound round steak
3 tablespoons butter or margarine - divided use
1/2 cup chopped onion
1/2 pound mushrooms, sliced
2 tablespoons tomato paste
2 tablespoons water
1/2 teaspoon dried basil leaves
1 tablespoon cornstarch
1 cup plain yogurt
1/4 cup water (optional)
Cooked noodles for accompaniment

Methods:

1. Trim and slice round steak into thin strips.
2. In a large skillet melt 2 tablespoons butter. Saute chopped onions until soft then add the round steak,brown for about 5 minutes, remove and keep warm.
3. Add 1 tablespoon butter and saute sliced mushrooms to skillet. Stir in tomato paste, 2 tablespoons water, and basil. Return the meat mixture to the skillet and simmer 5 minutes.
4. In a separate small saucepan, mix cornstarch with yogurt and cook over medium heat until thickened. Add to the meat mixture and heat through. Thin with 1/4 cup water, if needed. Serve over the cooked noodles.

Ingredients:

1/4 cup butter
1/2 cup chopped celery
1 onion, chopped
1/4 pound mushrooms, sliced
1/2 cup all-purpose flour
1 teaspoon soy sauce
1 1/2 cups beef broth
1 cup sour cream
3/4 pound cooked roast beef, cut into strips
Cooked wide noodles for accompaniment

Methods:

1. In a large, heavy skillet, melt butter over medium-high heat. Add celery, onion and mushrooms and sauté until tender.
2. Stir in flour and soy sauce. Add beef broth and cook, stirring, until thickened. Stir in sour cream. Add roast beef and heat thoroughly. Serve over warm noodles.

Ingredients:

1 pound sirloin steak, cut in strips
2 cups dry red wine
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon minced garlic
1 tablespoon vegetable oil
2 cups sliced mushrooms
1/2 cup chopped onion
1 tablespoon cornstarch
2 tablespoons water
Cooked noodles for accompaniment

Methods:

1. Place steak into bowl or glass dish. Mix together red wine, parsley, oregano, salt, pepper and garlic. Pour over steak and marinate for 8 hours in the refrigerator.
2. Heat oil in a large skillet; sauté mushrooms and onions until soft. Remove vegetables from skillet and set aside.
3. Remove steak from the marinade; reserve marinade and set aside. Brown in the same skillet. Add marinade, mushrooms and onions to the skillet; simmer for 30 minutes over low heat.
4. Meanwhile, prepare noodles according to package directions; drain.
5. Remove steak and vegetables from pan. In a small dish, dissolve cornstarch in water. Add to the pan juices in skillet. Cook until thick, stirring constantly. Return steak and vegetables to the pan.
6. Serve over noodles. Garnish with extra parsley.

Ingredients:

2 pounds round steak, cubed
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 onions, sliced
2 cloves garlic, minced
1 teaspoon crushed dried parsley
1/8 teaspoon crushed dried thyme
1 bay leaf
Juice of 1 lemon
2 strips lemon peel
1 1/4 cups red wine
1 tablespoon vegetable oil
3 strips of bacon, diced
2 tablespoons all-purpose flour
2/3 cup beef broth
1 cup sliced mushrooms

Methods:

1. Place cubed round steak in a stockpot; sprinkle with salt and pepper.
2. Sprinkle onions along with garlic cloves over the meat with parsley, thyme and bay leaf. Add 2 strips of lemon peel and juice, red wine and oil. Marinate the meat for 2 hours, turning occasionally.
3. Cook bacon in a skillet for 2 to 3 minutes.
4. Drain the steak, reserving the marinade, and toss with flour until evenly coated. Fry with the bacon for several minutes. Strain the marinade into the pan, stir well to blend, and add beef broth. Bring to a boil, reduce the heat, cover the pan tightly, and simmer gently for 1 1/2 to 1 3/4 hours, or until the meat is tender. Add mushrooms and cook for 5 to 10 minutes. Serve hot.