Beef Recipes |

Ingredients:

1 pound beef tenderloin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg white, lightly beaten
2 tablespoons cornstarch
5 tablespoons vegetable oil, divided use
2 slices fresh ginger root
1 teaspoon Szechuan peppercorns
2 onions, thinly sliced
2 tablespoons dark soy sauce
1 1/2 teaspoons granulated sugar

Methods:

1. Cut beef into thin slices 2 x 1 1/2-inches in size. Sprinkle with salt and a generous amount of pepper. Dip into egg white and dust with cornstarch.
2. Heat 4 tablespoons (1/4 cup) of the oil in a wok or frying pan over medium heat. When hot, add ginger and peppercorns. Stir-fry for 45 seconds. Add beef, spreading it out over the surface of the pan, and stir-fry for 1 minute over high heat. Remove and set aside.
3. Add remaining 1 tablespoon oil to heat. Add onion and stir-fry for 1 1/2 minutes. Stir in soy sauce and sugar. Return beef and continue to stir-fry for 1 1/2 minutes over high heat. Serve with rice.

Ingredients:

2 pounds chuck steak, cubed
1/4 cup all-purpose flour
1 1/3 cups sliced carrots
1 (16-ounce) can whole tomatoes
1/2 cup red wine
1 package dry onion soup mix
1 bay leaf
8 ounces sliced mushrooms
Hot cooked noodles for accompaniment

Methods:

1. Preheat oven to 325°F (160°C).
2. In a Dutch oven or deep baking dish, toss steak with flour. Bake, uncovered, for 20 minutes.
3. Add carrots, tomatoes, wine, soup mix and bay leaf.
4. Bake, covered with oven proof lid or aluminum foil, for 1 1/2 hours, or until beef is tender.
5. Add mushrooms and bake, covered, for an additional 10 minutes. Remove bay leaf.
6. Serve beef over noodles.

Ingredients:

2 pounds chuck steak, cubed
1/4 cup all-purpose flour
1 (14.50-ounce) can whole tomatoes
1/2 cup red wine
1 package dry onion soup mix
1 bay leaf
1 1/3 cups sliced carrots
8 ounces mushrooms, sliced
8 ounces dried egg noodles

Methods:

1. Toss steak with flour to coat set aside.
2. In a microwave-safe dish, combine whole tomatoes, bay leaf, soup mix and red wine. Microwave on HIGH for 7 minutes.
3. Add steak and carrots. Heat, covered, on LOW for 1 hour. Add mushrooms and heat, covered, on LOW for an additional 30 minutes.
4. Meanwhile, cook noodles according to package directions drain, cover and keep warm.
5. Remove bay leaf; serve over cooked noodles.

Ingredients:

2 cups water
1 cup rice
1 pound sirloin steak, sliced
1 tablespoon vegetable oil
8 ounces mushrooms, sliced
1 onion, peeled and sliced
1/4 cup water
2 tablespoons all-purpose flour
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup sour cream

Methods:

1. Combine water and rice, cover, and microwave on HIGH for 10 minutes. Continue cooking during meat preparation or until liquid is absorbed and rice is tender.
2. In a microwave-safe bowl, combine meat with oil and toss to evenly coat. Cover and microwave on HIGH for 5 minutes.
3. Remove meat from bowl and set aside. Add mushrooms and onion. Cover and microwave until mushrooms are tender, about 5 minutes.
4. Combine water and flour; stir into mushroom mixture. Sprinkle with dry mustard, salt and pepper. Microwave, uncovered, to boiling, about 30 seconds; then microwave until thick, about 1 minute.
5. Stir in meat, then sour cream. Microwave, uncovered, until hot, about 1 minute. Serve over rice.

Ingredients:

2 pounds round steak
1/4 pound bacon
2 garlic cloves, crushed
1/8 teaspoon salt
2 tablespoons chopped parsley
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
3 tablespoons red wine vinegar
2 1/4 cups red wine
3 tablespoons vegetable oil
6 carrots, sliced
6 onions, sliced
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons brandy
1/8 teaspoon thyme
1 teaspoon parsley
1/8 teaspoon rosemary
1 tablespoon orange peel
Hot cooked noodles for accompaniment

Methods:

1. Dice round steak and bacon and place in container with a lid.
2. Combine crushed garlic cloves, salt, chopped parsley, cloves, allspice, red wine vinegar, and red wine. Pour over the meat and marinate refrigerated for at least 12 hours, turning occasionally.
3. Remove meat, reserving marinade, and place in a kettle brown the meat in oil. Add peeled, sliced carrots, and sliced onions.
4. Pour the marinade into a saucepan and add salt, pepper, brandy, thyme, parsley, rosemary, the juice from orange, and grated orange peel. Bring to a boil and simmer for 10 minutes. Pour over the meat.
5. Bake at 350*F for 2 1/4 hours. Serve over noodles.