Hot Food & Recipes

Servings: 2 Servings
Category: Beef
Ingredients

• 8 tb Oil
• 2 lg Potatoes, matchstick cut
• Can use frozen
• 1 md Onion, thinly sliced
• 2 Garlic cloves, minced
• 10 oz Sirloin steak, thin slice
• 2 ts Cornstarch
• 3 ts Water
• 1 ts Sugar
• 2 ts Fish sauce, Nuoc Mam
• Pepper, lots

Directions
1. Pour 6 tablespoons of the oil into a flat skillet, add the potatoes and fry until brown. Drain the oil and set potatoes aside to drain on paper towels. 2. Fry the onion and garlic in oil, then add the beef and fry for about 1 minute or until meat is browned but not tough. 3. Mix the cornstarch, water, sugar and fish sauce in a small bowl, blending well. Add this to the beef and stir..add more water if needed to make a light not too thick sauce. 4. Fold in potatoes or…remove the potatoes to a serving dish then spoon beef and sauce over the potatoes. 5. If you like, sprinkle with lots of black pepper.

Servings: 6 Servings
Category: Beef | Casseroles
Ingredients

• 1 lb Ground beef
• 1/2 c Chopped onion
• 8 3/4 oz Can whole kernel corn,
• Drained
• 8 oz Tomato sauce
• 1/2 c Chopped bell pepper
• 1 ts Dried basil leaves
• 1/2 ts Dried oregano leaves
• 1/2 ts Salt
• 1/4 ts Red pepper sauce

Directions
——————————-CORNMEAL CRUST——————————- 1 c Flour 1/4 c Yellow cornmeal 1/4 ts Salt 1/3 c Butter, softened 4 tb Water———————————-TOPPING———————————- 1/2 c Shredded Cheddar cheese Heat oven to 400 degrees. Cook ground beef and onion in 10 inch skillet, stirring occasionally, until beef is brown; drain. Stir in corn, tomato sauce, bell pepper, basil, oregano, salt and pepper sauce. Prepare crust. Crust: Mix flour, cornmeal and salt in medium bowl. Stir in butter and enough of the water to make a soft dough. Press crust dough firmly and evenly against bottom and side of ungreased pie plate. Spoon beef mixture into pie plate. Bake 25 minutes. Sprinkle with cheese. Bake about 5 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.

Servings: 2 Servings
Category: Beef | Stews
Ingredients

• 750 g Beef, cubed
• 2 c Beef stock
• 1/2 bn Leeks
• 1 sm Turnip
• 1 sm Carrot
• 6 sm Scrubbed potatoes
• 1 Celery stick
• 1 Bay leaf
• 1/2 ts Thyme
• 1/2 Sugar lump
• 1 pn Salt
• 1 pn Pepper
• 2 tb Plain flour

Directions
Roll cubed beef, with fat removed, in flour seasoned wtih salt and pepper. Place in casserole with stock and after bringing to the boil, simmer for 3/4 of an hour. Add the well washed white part of the leeks thickly sliced. Peel and dice turnip and carrot and add to the dish with sliced celery and well scrubbed potatoes. Add bay leaf, thyme and sugar. Stew gently for approximately an hour and serve with thick crusty bread. Serves 2 but his may be ahlved and one portion frozen. Posted to MM-Recipes Digest V3 #263 Date: Thu, 26 Sep 1996 23:02:22 +-1000 From: Melinda Irvine

Servings: 4 Servings
Category: Beef | Favorites | Main course | Tried and t | Game
Ingredients

• 1 1/2 lb Steak Meat from Bear; Beef,
• -Elk or Venison, sliced 1/4″
• -thick
• 1 md Onion; sliced 1/8″ thick
• 5 Cloves garlic cloves;
• -Crushed And Diced
• 6 tb Butter Or Margarine; (3/4
• -Stick)
• 2 tb Flour
• 6 oz Fresh Mushrooms; sliced 1/4″
• -thick (Or 3 Cans, Drained)
• 2 Cubes beef bouillon
• 1 Cup(Or More) wine; red,
• -(Burgundy, Port, Madeira Or
• -Your Favorite)
• 2 tb Catsup
• 1/2 ts Cracked Black Pepper
• 1/2 ts Salt
• 1 c Sour cream; light
• 1 pk Merlino’s?Kluski Egg
• -Noodle; Cooked As Directed
• -(1/8″ Square Or Your
• -Favorite Egg Noodle)

Directions
1. Put on the water for the noodles. Bring to a boil. Dissolve the beef bouillon in the wine. 2. Prepare the meat by removing any silverskin, fat or whatever. Slice the meat across the grain into 2- 3″ strips. Then, in a medium skillet, saut?br /> the meat using 2 tablespoons of butter till the meat is just browned but still rare. (DO NOT OVERCOOK, it will be tough!) Remove from skillet, reserving all juices. 3. With two tablespoons of butter, saut?the onions, garlic and mushrooms until the onion is just tender/crisp. Add the reserved juices, flour, salt and pepper. Stir until smooth. Blend the wine/bouillon mixture into the onion, garlic and mushrooms. Add the catsup and saut

Servings: 12 Servings
Category: Beef | Main course | Southwest
Ingredients

• 1/3 c (approximately) corn oil
• 6 lb Beef chuck; in 1/2-inch
• -cubes
• c Minced onion
• 1/3 c Minced garlic
• 3 c (approximately) beef broth
• 3 c Flat beer
• 1 1/2 c Water
• 1/4 c High-quality chili powder;
• -or more, to taste
• 6 lb Tomatoes (three 2 lb. cans);
• -drained and chopped
• 1/3 c Tomato paste
• 1 1/2 tb Minced fresh oregano
• 3 tb Cumin seed
• Salt; to taste
• Cayenne pepper; to taste
• Masa harina or cornmeal; if
• -needed

Directions
1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet. 2. Reduce heat to moderately low. Add onion and garlic and saute until softened (about 10 minutes). Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste, and oregano. 3. In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn. Grind in an electric minichopper or with a mortar and pestle. Add to stockpot. 4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina. Cook an additional 5 minutes to thicken. Serve chili hot. NOTES : No Texan worth his or her ten-gallon hat would put beans in chili. This one’s all beef, calling on beer and freshly ground cumin to give it distinction. Masa harina, the finely ground corn used for corn tortillas, is often used to thicken soups or chili. It is available in Latin markets and some supermarkets. Posted to recipelu-digest Volume 01 Number 576 by “catspaw@inetnow.net” on Jan 22, 1998

Servings: 1 Servings
Category: Beef
Ingredients

• 1 lb Ground beef
• 1 tb Dried onion flakes
• 4 oz Tomato sauce
• 4 oz Tomato juice
• 1/8 ts Cinnamon
• 1/8 ts Ground cloves
• 4 c Shredded cabbage; (1 average
• -head)

Directions
Brown meat and drain off fat. Blot with paper towel. Mix onion, tomato sauce, tomato juice, cloves and cinnamon; then add meat. Make a bed of cabbage, using 1/2 of cabbage in a 2 quart casserole. Top cabbage with 1/2 of the meat mixture; repeat cabbage-meat mixture. Cover; bake for 45 minutes at 350 degrees. Serves 2. Posted to recipelu-digest Volume 01 Number 657 by “Diane Geary.” on Jan 31, 1998

Servings: 4 Servings
Category: Beef
Ingredients

• 3 tb Olive oil
• 1 c Mushrooms; sliced
• 1 md Onion; diced
• 1 md Carrot; thinly sliced
• 1 lb Beef sirloin; trimmed of
• -fat, cut in 1/2″ cubes
• 1 tb All-purpose flour
• 1/3 c Dry red wine
• 1 c Peas; frozen
• 3/4 ts Dried thyme
• Salt and pepper
• 1 Sheet frozen puff pastry;
• -half 17-oz. pkg., thawed
• 1 Egg yolk; lightly beaten

Directions
PREPARE FILLING: In 10-inch skillet over medium heat, heat 2 tab. oil; add mushrooms, onion and carrot; cook about 5 minutes, stirring frequently until crisp-tender. Using slotted spoon, remove vegetables to bowl; set aside. Add remaining 1 tbs. oil to skillet; increase heat to medium-high. Add beef; cook about 10 minutes, stirring frequently until browned on all sides. Reduce heat to medium; stir in flour until well blended. Gradually add wine; cook about 2 minutes until mixture thickens. Return cooked beetables to skillet along with peas, thyme, salt and pepper, stirring to mix well. Spoon mixture into flour 1 3/4-cup individual casseroles or 4 1/2 x 1 1/4-inch foil tart pans, dividing evenly; set aside. PREPARE CRUST: Heat oven to 425

Servings: 4 Servings
Category: Beef
Ingredients

• 2 lb Beef chuck roast — cut in
• Bite sz pcs
• 1/2 pk Lipton onion soup mix
• 1 cn Cream of mushroom soup
• 1 cn Mushrooms — or fresh
• Sliced
• 1/2 c Burgundy

Directions
Combine beef, mushroom soup and soup mix in casserole dish. Cover and cook for 4 hours at 325F. Add mushrooms and cook 10 minutes longer. Before serving, pour in the burgundy. Serve with rice, green salad and French bread. From Pat Crafts Recipe By : Concord Hospital Admitting Cookbook From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Beef | Bar-b-q | Main dish
Ingredients

• 1 lb Sirloin steak, 1-in thick
• 2 ts Olive oil
• 2 ts Dried oregano
• 1 ts Cracked black peppercorns
• 1/2 ts Coarse salt

Directions
Slash fat around steak at 1-inch intervals. Combine oil, oregano, pepper and salt; rub over both sides of steak. place steak on greased grill over medium-high heat; cover and cook, turning once, for about 15 minutes for medium-rare or to desired doneness. Transfer steak to cuting board; tent with foil and let stand for 5 minutes before cutting into portions. Per serving: about 140 calories, 18 g protein, 6 g fat, 1 g carbohydrate Good source iron. Serve with: BBQ: Veggie Brochettes (see recipe) Whole Wheat Rolls Light Caesar Salad Chocolate and Orange Parfait Source: Canadian Living magazine Jun 95 Presented in article by Elizabeth Baird: “Grate Partners” [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #342 From: “Paul A Meadows” Date: Sat, 14 Dec 96 22:03:08 UT

Servings: 6 Servings
Category: Beef | Marinades | Bbq sauces
Ingredients

• 2 tb MUSTARD, DRY
• 1/2 ts SALT
• 1/4 ts PEPPER
• 1/4 c BROWN SUGAR, PACKED
• 2 tb SOY SAUCE
• 2 tb OLIVE OIL
• 1 GARLIC CLOVE, CHOPPED
• 1/3 c LEMON JUICE
• 2 FLANK STEAKS

Directions
Date: Thu, 16 May 1996 07:54:36 -0700 From: cstarz@teleport.com (Carey Starzinger) Whisk together first 8 ingredients in bowl to make basting sauce. Place flank steaks in shallow pan (flank steaks are best if they are tenderized first). Pour sauce over steaks covering them well. Refrigerate for at least 12 hours. Remove steaks from basting sauce and cook over grill for about 3-5 minutes per side. Baste with additional sauce as desired. Posted to MealMaster Recipes List, Digest #139