Beef Recipes |

Ingredients:

1 beef kidney, diced
2 pounds round steak, diced
1 onion, sliced
2 carrots, chopped
4 potatoes, diced
1/4 teaspoon salt
1/8 teaspoon ground pepper
2 cups biscuit baking mix
1/8 teaspoon salt
8 tablespoons chilled butter
4 tablespoons vegetable shortening
3 tablespoons water
Plastic wrap

Methods:

1. In a saucepan, combine diced beef kidney, diced round steak, and water to cover. Add sliced onion, chopped carrots, diced potatoes, 1/4 teaspoon salt, and pepper. Cook over medium heat until tender.
2. Meanwhile, place biscuit baking mix and 1/8 teaspoon salt in a bowl; cut in butter and shortening until the mixture is well combined. Add up to 3 tablespoons water, a little at a time, until the dough just holds together. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
3. Pour the meat mixture into a 9-inch baking dish.
4. Roll out the pastry and place on top.
5. Bake at 375*F (190*C) for 15 to 20 minutes, or until the crust is browned.

Ingredients:

1 pound boneless beef top sirloin steak, cut 3/4-inch thick
1 tablespoon vegetable oil
1/2 pound small mushrooms, quartered
1 medium onion, sliced
1 clove garlic, minced
1 (12-ounce) jar beef gravy
1 (10-ounce) package frozen peas and carrots
1/4 teaspoon dried thyme
1 small (4 1/2-ounce) can refrigerated buttermilk-flavor biscuits

Methods:

1. Heat oven to 400°F.
2. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
3. Heat oil in large oven proof skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef.
4. Combine mushrooms, onion, 1/4 cup water and garlic in same skillet. Cook and stir 3 minutes or until onion is tender. Stir in gravy, vegetables and thyme; bring to a boil. Remove from heat; stir in beef.
5. Cut biscuits in half; arrange in a ring on top of beef mixture. Bake in 400°F oven 12 to 14 minutes or until biscuits are golden brown.

Ingredients:

2 pounds round steak, cut in 1 1/2-inch cubes
1/3 cup all-purpose flour
1/4 cup vegetable oil
1 tablespoon paprika
1 1/2 teaspoons salt
1/4 teaspoons ground black pepper
1 pound small white onions, peeled
2 cups beef broth
1 cup dry sherry
2 tablespoons vinegar
2 tablespoons caraway seed
2 teaspoons marjoram
2 bay leaves
Cooked noodles or boiled potatoes

Methods:

1. Dredge beef all in flour. In large kettle or skillet, heat oil. Cook beef, a few pieces at a time, until browned. Remove from skillet and sprinkle with paprika, salt and pepper.
2. In same skillet, add onions and saute until golden. Stir in broth, sherry, vinegar, caraway, marjoram and bay leaves. Bring to a boil; return beef to kettle. Simmer, covered, one hour or until tender.
3. Serve with noodles or boiled potatoes.

Ingredients:

8 ounces Buitoni Fettuccine, cooked according to package directions
1/2 cup butter or margarine
4 cups sliced white onions
1 pound sirloin steak
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups beef broth
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese

Methods:

1. In a large skillet melt butter and saute thinly sliced white onions until browned, about 15 to 20 minutes. Remove the onions.
2. To the skillet add sirloin steak cut into 1/2-inch cubes. Brown well then return the onions to the pan.
3. In a small bowl combine flour, salt, and pepper. Add to the skillet and stir until blended. Gradually add beef broth and cook for 10 minutes.
4. Pour over the cooked fettuccine and top with mozzarella cheese and Parmesan cheese. Broil until the cheese is melted and browned, about 5 minutes.

Ingredients:

1 (11-ounce) package Stouffer’s Creamed Chipped Beef, defrosted according to package directions
2 large eggs, lightly beaten
2 cups (8-ounces) shredded mozzarella cheese
2 cups ricotta cheese
1/2 cup (2-ounces) freshly shredded Parmesan cheese
1/2 cup (2-ounces) shredded Romano cheese
1 (9-inch) frozen pie shell, thawed

Methods:

1. Preheat oven to 350°F (175°C).
2. Combine creamed chipped beef, eggs, mozzarella cheese, ricotta cheese, Romano cheese, and Parmesan cheese; pour mixture into pie shell.
3. Bake for 40 to 45 minutes or until firm and top is golden brown.