Beef Recipes |

Ingredients:

1 pound round steak
2 teaspoons prepared brown mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 sweet pickles, sliced
2 strips of bacon, diced
1 onion, chopped
1 package toothpicks
1/4 cup vegetable oil
1 1/2 cups beef broth
4 peppercorns
1 bay leaf
1 tablespoon cornstarch
1/4 cup cold water

Methods:

1. Pound a round steak until about 1/4-inch thick. Spread with prepared brown mustard, then sprinkle with salt and pepper. Sprinkle sliced sweet pickles, diced strips of bacon, and chopped onion over the steak. Roll-up, jelly roll fashion, and secure with toothpicks. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes.
2. Remove the beef roll, discard the toothpicks and bay leaf, and arrange on a platter and keep warm. Blend cornstarch dissolved in cold water; stir into the drippings left in the skillet and bring to a boil. Stirring constantly, boil until the gravy is thick and bubbly. Put in gravy boat to serve with the sliced beef roll.

Ingredients:

2 tablespoons olive oil
1 (28-ounce) can chopped plum tomatoes, undrained
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed fennel seed
1/2 teaspoon garlic powder

Methods:

1. Place beef strips in a bowl and sprinkle with salt. Coat meat all over with flour.
2. In a large skillet, heat oil over medium-high heat. Sauté beef for 5 to 8 minutes or until done.
3. Blend tomatoes and juices with basil, oregano, fennel and garlic powder; pour over meat. Bring to a boil and simmer, uncovered, 10 minutes.
4. Serve over rigatoni or penne pasta. Garnish with cracked black pepper and freshly grated Parmesan cheese, if desired.

Ingredients:

3/4 cup tomato ketchup
1/3 cup bottled chili sauce
1/4 cup firmly packed brown sugar
1/4 cup red wine vinegar
2 tablespoons steak sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 1/2 pounds round steak
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup prepared barbecue sauce
3/4 cup shredded cheddar cheese
1/4 cup frozen corn kernels, thawed
1/4 cup chopped green bell pepper
1/4 cup sliced black olives
1/2 cup all-purpose flour
3 tablespoons vegetable oil

Methods:

1. Prepare sauce by combining ketchup, chili sauce, brown sugar, red wine vinegar, steak sauce, cumin, and chili powder in a small saucepan; cook slowly for 20 minutes.
2. Meanwhile, sprinkle boneless round steak with salt and pepper. Pound to 1/4-inch thick with a mallet. Brush the top with prepared barbecue sauce. Sprinkle with shredded cheddar cheese, canned corn, chopped green bell pepper, and sliced black olives. Roll the steak tightly and tie with string.
3. Dip the roll in flour and brown in oil.
4. Cover and cook slowly for 1 1/2 hours, or until the meat is tender. During the last 5 minutes of cooking pour the sauce over the meat.