Beef Recipes |

Ingredients:

4 beef eye round steaks, cut 1/2 inch thick (about 1 pound)
1/4 cup water
3 tablespoons hoisin sauce
1 tablespoon red wine vinegar
Vegetable oil
1 small cucumber, peeled, seeded, sliced
1 small red bell pepper, cut into thin strips
1/4 cup sliced green onions
3 ounces Chinese noodles, broken, cooked
4 teaspoons chopped fresh cilantro

Methods:

1. Combine water, hoisin sauce and vinegar in small bowl. Heat large nonstick skillet over medium-high heat until hot. Brush skillet with oil. Add cucumber, bell pepper and green onions; stir-fry 1 minute. Stir in noodles, 1/2 of cilantro and 1/2 of hoisin mixture. Remove.
2. Heat same skillet over medium-high heat until hot. Place beef steaks in skillet; cook 2 to 4 minutes, turning once. Do not overcook. Add remaining hoisin mixture; turn steaks to coat. Serve over noodles. Sprinkle with remaining cilantro.

Ingredients:

1 teaspoon peppercorns
1 pound round steak
2 tablespoons vegetable oil
2 tablespoons brandy
1 teaspoon beef base or bouillon granules

Methods:

1. Coarsely crack peppercorns. Sprinkle both sides of round steak with the crushed peppercorns; pressing in firmly. Allow to stand at room temperature for 30 minutes.
2. Add oil to a microwave-safe browning dish; spreading evenly. Place the steaks in the dish, microwave, covered, on HIGH for 1 minute.
3. Turn the steaks and microwave, covered, on HIGH for 1 to 2 minutes, or until done. Remove the steaks to a warm serving platter.
4. Stir brandy and crushed beef base into the liquid in the microwave dish. Microwave, uncovered, on HIGH for 5 to 8 minutes, or until boiling. Pour over the steaks before serving.

Ingredients:

2 pounds round steak
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon garlic salt
6 tablespoons butter
1 onion, chopped
1 cup beef broth
1 cup shredded cheddar cheese
2 tablespoons chopped parsley

Methods:

1. Cut round steak into thin slices. Pound to about 1/4-inch thick set aside.
2. Combine flour, salt, pepper, and garlic salt; rub into the round steak on both sides. Allow to stand for 5 minutes.
3. Heat butter in a large, heavy skillet and brown the round steak on both sides. Sprinkle with chopped onion and beef broth. Bring to a boil, cover, and simmer for 1 hour, or until the round steak is tender.
4. Sprinkle cheddar cheese and parsley on top, cover again, and cook for 1 minute, or until the cheese is melted.

Ingredients:

6 beef tenderloin steaks or 3 boneless beef top loin steaks, cut 1-inch thick
1 pound uncooked penne or mostaccioli pasta
1/3 cup thinly sliced fresh basil or 2 teaspoons dried basil leaves
1/4 cup freshly grated Romano or Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 tablespoon olive oil
1 cup chopped onion
3 large cloves garlic, crushed
6 cups chopped plum tomatoes (approximately 3 3/4 pounds)
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon ground pepper

Methods:

1. Cook pasta according to package directions keep warm.
2. Meanwhile in large saucepan or Dutch oven, heat oil over medium heat until. Add onion and garlic cook and stir until tender. Add remaining sauce ingredients. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes, stirring occasionally.
3. Place beef steaks on grid over medium, ash-covered coals. Grill steaks, uncovered, 13 to 15 minutes (15 to 18 minutes for top loin steaks) for medium rare to medium doneness, turning once. Season with salt and pepper. Trim fat from steaks. (Cut top loin steaks crosswise in half).
4. Combine tomato sauce, basil, cheese and pasta; toss to coat. Serve steaks with pasta.

Ingredients:

1/2 cup all-purpose flour
1 tablespoon dry mustard
1 1/2 pounds round steak, cut 1-inch thick
2 tablespoons vegetable oil or bacon drippings
1 (14.50-ounce) can diced tomatoes
1 cup sliced onions
1/2 cup diced celery
2 or 3 carrots, diced
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar, firmly packed
Salt and ground pepper

Methods:

1. Mix flour with mustard. Sprinkle flour mixture over steak and pound it in with a cleated meat mallet. Cut pounded steak into serving-size pieces.
2. Heat oil in a wide, heavy frying pan over medium-high heat. add meat and cook, turning once, until browned on both sides. If you are baking meat, transfer it to a shallow baking pan.
3. Add tomatoes and their liquid, onions, celery, carrots, Worcestershire and sugar to meat in baking pan or frying pan. Season to taste with salt and pepper.
4. Cover and bake in a 350*F (175*C) oven (or bring to a boil, then reduce heat, cover and simmer) until meat is tender when pierced, about 1 1/2 hours.