Beef Recipes |

Ingredients:

2 pounds round steak, thinly sliced across the grain
1/4 cup all-purpose flour
1/2 cup vegetable oil
1 1/2 cups julienned seeded green bell peppers
1 cup sliced mushrooms
1/2 cup sliced peeled onion
2 cloves garlic, crushed
1 (14.5-ounce) can beef broth
2 tomatoes, quartered
3/4 cup red wine
2 tablespoons soy sauce
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground pepper
Cooked noodles for accompaniment

Methods:

1. Evenly coat beef strips with flour.
2. Heat a large skillet over medium-high heat. Add oil and brown beef, about 2 minutes. Remove from pan and set aside. Add green bell peppers, mushrooms, onion and garlic. Sauté until tender, about 4 minutes. Add tomato and beef broth and simmer for 2 minutes. Mix together red wine, soy sauce and cornstarch in small bowl; stir to combine. Add to pan and simmer until slightly thickened. Return meat to pan, season with salt and pepper and simmer until tender, about 15 minutes.
3. Serve pepper steak on a bed of warm noodles.

Ingredients:

4 tablespoons all-purpose flour
Freshly ground pepper to taste
1 1/2 pounds beef boneless bottom or top round, tip or chuck steak, 1/2-inch thick
1 tablespoon vegetable oil
1 (10.5-ounce) can cream of mushroom soup
1 (4-ounce) can sliced mushrooms, drained
1/2 cup water
1 (1.5-ounce) package dry onion soup mix

Methods:

1. Combine flour and pepper. Sprinkle one side of beef steak with half of the flour mixture; pound in with kitchen mallet. Turn beef and pound in remaining flour mixture. Cut beef into serving pieces.
2. Heat oil in 10-inch skillet. Cook beef over medium heat until golden brown on both sides, about 10 minutes.
3. Combine the two soups and pour over beef. Heat to boiling; reduce heat; cover and simmer until beef is tender, about 45 to 60 minutes.

Ingredients:

Beef Cutlets:
1 cup dry bread crumbs
1 tablespoon freshly grated Romano cheese
1 tablespoon chopped fresh basil
1 tablespoon flat-leaf parsley
2 large eggs
1 cup milk
2 pounds 1/4-thick sirloin steak
1/2 cup all-purpose flour
8 ounces mozzarella cheese, sliced

Italian-Style Beef Cutlet Sauce:
1/8 cup olive oil
1 1/4 cups chopped white onion, divided use
1 garlic clove, crushed
3 cups chopped, peeled tomatoes
1 1/2 cups tomato sauce
3/4 teaspoon dried rosemary
3/4 teaspoon dried oregano leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup chicken broth
1 cup chopped green bell pepper

Methods:

1. In a small bowl stir dry bread crumbs, grated Romano cheese, basil, and parsley.
2. In another bowl combine eggs and milk.
3. Dredge sirloin steak (about 1/4-inch thick and cut into serving portions) lightly in flour, then the egg mixture, then the bread crumb mixture. Pat in the crumb mixture lightly. Place on a greased baking sheet.
4. Bake at 325*F (160*C) for 20 minutes.
5. Spoon about half the prepared Italian-Style Beef Cutlet Sauce in a large baking dish and place the pre-cooked cutlets on top. Cover with sliced mozzarella cheese, and return to the oven to melt the cheese.

Italian-Style Beef Cutlet Sauce:
1. Heat olive oil in a saucepan. Add 1/4 cup chopped onion and crushed garlic clove; saute for 3 to 4 minutes. Add tomatoes, tomato sauce, rosemary, oregano, and salt, pepper, and chicken broth. Simmer for 1 to 1 1/2 hours.
2. Stir in the remaining 1 chopped cup onion and bell pepper. Cook for 10 minutes longer or until the vegetables are tender.

Ingredients:

2 1/4 to 2 1/2 pounds beef bottom round, eye round or boneless beef chuck shoulder steaks, cut 3/4-inch thick
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 (13.75 to 14.50-ounce) can ready-to-serve beef broth
5 teaspoons sweet paprika
2 medium onions, sliced (1/2-inch), separated into rings
2 teaspoons all-purpose flour, mixed with 2 tablespoons cold water
2/3 cup dairy sour cream
1 (9 to 10.50-ounce) package spaetzle, cooked

Methods:

1. Cut beef steak into 6 pieces. Combine 2 tablespoons flour, salt and pepper. Lightly coat beef with flour mixture.
2. Heat oil in large nonstick skillet over medium heat until hot. Brown beef in batches. Pour off drippings.
3. Return beef to skillet. Add broth and paprika; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add onions; continue cooking, covered, 30 to 45 minutes or until beef is fork-tender. Remove beef and onions; keep warm.
4. Remove cooking liquid; skim fat. Return 2 1/2 cups liquid to skillet; whisk in flour mixture. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; whisk in sour cream. Serve with beef, onions and spaetzle.

Ingredients:

1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 pounds beef strips
1 cup all-purpose flour
1/2 cup evaporated milk
1 large egg
1 teaspoon crushed dried oregano
1/4 teaspoon ground cinnamon
1 (16-ounce) package saltine crackers, finely crushed
1/4 cup vegetable oil

Methods:

1. Sprinkle salt and pepper over beef strips then dust with flour evenly on both sides.
2. In a medium bowl mix evaporated milk and egg. Stir until smooth. Stir in oregano and cinnamon.
3. Dip each steak into the egg and milk mixture and then roll in crushed crackers.
4. Fry the steaks in a large skillet in oil until both sides are golden brown; drain on paper towels. Serve hot.