Beef Recipes |

Ingredients:

1 (1/2 pound) steak
5 teaspoons water, divided use
1 tablespoon butter
1/2 cup stuffing mix
2 tablespoons grated carrot
2 green onions, sliced
2 teaspoons smoke flavoring, divided use
2 teaspoons butter
2 teaspoons all-purpose flour
1/2 cup water
2 teaspoons sherry
1 teaspoon beef bouillon granules

Methods:

1. Pound steak to 1/4-inch thick.
2. In a microwave-safe bowl, microwave 4 teaspoons water and butter, uncovered, on HIGH, about 45 seconds, or until the butter is melted. Stir in stuffing mix, grated carrot, and sliced green onions.
3. On the meat spread mixture to within 1/2-inch of the edge of the meat. Roll up, jelly roll style, starting with the narrow end and secure with toothpicks. Place the meat, seam side down, in a microwave-safe baking dish. Microwave, uncovered, on MEDIUM for 4 minutes.
4. Meanwhile, stir together 1 teaspoon water and 1 teaspoon smoke flavoring. Brush over the meat roll and turn the meat roll over. Brush again. Microwave, uncovered, on MEDIUM for 4 to 7 minutes, or until the meat is done, rotating the dish every 2 minutes.
5. In a small bowl, microwave butter, uncovered, on HIGH for 30 to 45 seconds, or until the butter is melted. Stir in flour. Add 1/2 cup water, sherry, 1 teaspoon smoke flavoring, beef bouillon; mix well. Micro-wave, uncovered, on HIGH for 1 1/2 to 2 1/2 minutes, or until thickened and bubbly, stirring every 30 seconds.
6. Slice the meat roll into 1/2-inch slices. Remove the toothpicks before serving.

Ingredients:

1 1/2 pounds round steak
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup all-purpose flour
1/4 cup butter
2/3 cup chopped celery
1/2 cup sliced mushrooms
2 cups beef broth
1 cup sour cream

Methods:

1. Prepare either Mushroom Stuffing or Sausage Stuffing.
2. Pound round steak very thin with a meat mallet. Sprinkle with salt and pepper. Place 2 tablespoons of the stuffing mixture on each piece. Roll-up, jelly roll fashion, and secure the ends. Dredge in flour.
3. Brown several at a time evenly in butter in a hot kettle, about 5 to 7 minutes. Remove and drain. Add chopped celery and sliced mushrooms and stir-fry for 2 minutes.
4. Return the steak rolls and beef broth. Cover tightly and simmer for 1 1/2 hours, or until tender. Remove to a heated serving platter. Stir sour cream into the pan juices. Heat, but do not boil. Serve the gravy over the steak rolls.

Ingredients:

1 pound Certified Angus Beef top sirloin, cut across the grain into 12 thin strips
Salt and cayenne pepper, to taste
1/2 cup mayonnaise
2 tablespoons canned pumpkin puree
2 teaspoons pumpkin pie spice
1 1/2 teaspoons apple cider

Methods:

1. Roll each steak strip and thread onto skewers. Season steak with salt and cayenne pepper, and grill or broil to desired doneness.
2. Make pumpkin aioli by combining remaining ingredients in a blender until smooth.
3. Serve skewers with aioli.

Ingredients:

3/4 cup fresh lemon juice
3/4 cup vegetable oil
1/4 cup Worcestershire sauce
1 garlic clove, finely minced
1 teaspoon liquid smoke
1/4 teaspoon freshly ground black pepper
1 (1 1/2 to 2 pound) flank steak
1 (8-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (12-ounce) jar roasted red pepper in oil, drained and cut into thin strips
1 cup finely chopped onion
2 (4-ounce) cans chopped mild green chilies, drained
1 garlic clove, finely minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup (1-ounce) shredded Monterey Jack cheese

Methods:

1. Combine first 6 ingredients in a large zipper-style plastic bag, mixing well. Seal and set aside.
2. To butterfly steak, use a sharp knife to cut the steak in half lengthwise, cutting almost to, but not completely through, the opposite side, to form a butterfly shape. Add the butterflied steak to the marinade in bag; seal bag securely, removing as much air as possible, and place in a large bowl. Marinate for 8 hours or overnight in refrigerator, turning occasionally.
3. Preheat oven to 350*F (175*C).
4. Remove steak from marinade, discarding marinade. Spread spinach over steak to within 1/2-inch of edges; top with red peppers and onion.
5. Combine chilies, garlic, cumin, and chili powder; sprinkle chili mixture evenly over pepper and onion layer. Sprinkle evenly with cheese.
6. Roll steak, starting at short side. Secure with heavy string at 2-inch intervals. Place in a shallow roasting pan.
7. Bake for 45 minutes. Let stand for 5 minutes before slicing to serve.

Ingredients:

1 1/2 pounds round steak
1/4 teaspoon salt
1/8 teaspoon ground pepper
3 teaspoons prepared mustard
2 tablespoons chopped onions
6 strips of bacon
3 dill pickles, sliced
1 1/2 tablespoons all-purpose flour
3 cups beef broth
Hot cooked noodles

Methods:

1. Pound round steak until 1/4-inch thick. Sprinkle with salt and pepper. Spread prepared mustard over the beef. Divide chopped onion, strips of bacon, and sliced dill pickles among each piece of beef. Fold and roll, securing the ends with toothpicks.
2. Place in a greased roasting pan and cook in a 400°F (205°C) oven until brown.
3. Remove from the pan and add flour and beef broth to the pan juices. Bring to a boil, return the beef rolls, and simmer for 1 hour, or until tender.
4. Serve steak with noodles. Remove the toothpicks before serving.