BEEF BROCCOLI LOW MEIN
" 4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
" 1 teaspoon dark sesame oil
" 1 tablespoon peanut oil
" 1 tablespoon minced peeled fresh ginger
" 4 garlic cloves, minced
" 3 cups chopped broccoli
" 1 1/2 cups vertically sliced onion
" 1/2 cup shredded carrots
" 1 (1-pound) flank steak, trimmed and cut across the grain into long, thin strips
" 3 tablespoons low-sodium soy sauce
" 2 tablespoons brown sugar
" 1 tablespoon oyster sauce
" 1 tablespoon chili paste with garlic
1. Directions:
2.
3. Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sesame oil, tossing well to coat.
4. While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli, onion and carrots; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.
SAUERBRATEN CROCK POT CUISINE AT HOME
2 Tbsp. vegetable oil
1 boneless beef bottom round roast* (3–4 lb.), trimmed, cut into 2-inch chunks, and seasoned with salt and black pepper
2 Tbsp. tomato paste
1 Tbsp. minced fresh ginger
1 cup dry red wine
1 cup low-sodium beef broth
½ cup red wine vinegar
¼ cup gin
1 Tbsp. quick-cooking tapioca**, ground
1 tsp. kosher salt
2 Tbsp. pickling spices, wrapped in cheesecloth and tied with kitchen string
2 tsp sugar (my addition to the sauce, which seemed just a tad too tart, when I tasted it)
6 medium carrots, halved crosswise then halved lengthwise
4 ribs celery, cut into 2-inch pieces
1 medium onion, halved and each half quartered
10 gingersnap cookies, crushed
Heat oil in a large skillet over medium-high. Brown beef in oil in 2-3 batches, about 5 minutes per batch. Transfer beef to a 4- to 6-qt. slow cooker. Stir tomato paste and ginger into skillet; cook 1 minute. Deglaze skillet with wine and reduce by half, scraping up any brown bits. Whisk in broth, vinegar, gin, tapioca, and salt; simmer 5 minutes. Taste the sauce. I found it to be a tad much on the sour side, and when I add the sugar, I felt it gave the perfect balance to the sauce. Pour broth mixture over beef in slow cooker and submerge spice sachet in it. Cover slow cooker and cook until beef is tender on high setting, 2 1/2–3 hours. Add carrots, celery, and onion to slow cooker; stir in gingersnaps. Cover slow cooker and cook until sauce thickens and vegetables are tender, stirring halfway through,about 1 hour more. Transfer beef and vegetables to a serving dish; discard spice sachet. Serve beef and vegetables with sauce. TASTING NOTES: The carrots aren't mushy at all-- in fact just slightly "al dente" which we liked. The sauce turned out with just the right amount of thickness. The gingersnaps melted right into the sauce, and really gave this sauce an authentic sauer braten flavor . I have a homemade Spaetzle recipe, but you could serve this over buttered thick noodles or mashed potatoes. Definitely worth a repeat performance!
SAUERBRATEN
* 3 cups low-sodium beef broth
* 1 cup dry red wine
* 1 cup red wine vinegar
* 1 large onions, cut into large chunks
* 5 cloves garlic; 3 crushed, 2 chopped
* 10 sprigs fresh thyme, plus 1 tablespoon chopped leaves
* 2 bay leaves
* 1 teaspoon juniper berries (available in the spice aisle)
* 1 teaspoon black peppercorns
* 1/2 teaspoon whole cloves
* 1 3-to-4-pound boneless beef top chuck roast
* Kosher salt
* 2 tablespoons extra-virgin olive oil
* 2 medium carrots, cut into 1-inch chunks
* 2 stalks celery, cut into 1-inch chunks
* 2 tablespoons all-purpose flour
* 2 tablespoons crushed gingersnap cookies
* Freshly ground pepper
* Spaetzle, for serving (see page 152)
* Sour cream, for serving (optional)
* Chopped fresh parsley, for garnish
Directions
Combine 2 cups broth, the wine, vinegar, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place the beef in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 3 days, turning daily.
Preheat the oven to 350. Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding the solids. Heat a large ovenproof pot over medium heat and add the olive oil. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes.
Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper. Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired. Top with parsley.
SWEDISH MEATBALLS WITH LIGONBERRY SAUCE
* 1 cup fresh bread crumbs, dried out
* 3/4 cup milk
* 6 tablespoons unsalted butter
* 4 shallots, minced
* 2 garlic cloves, minced
* 1 teaspoon caraway seeds, toasted and ground
* Kosher salt and freshly ground white pepper
* 1 pound ground beef
* 1 pound ground pork
* 1 large egg
* 1 handful fresh flat-leaf parsley, chopped, plus more for garnish
* 1 handful fresh dill, chopped
* 2 tablespoons all-purpose flour
* 11/2 cups chicken broth
* 3/4 cup sour cream
* 1/4 cup lingonberry or red currant jam, plus more for serving
Directions
In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done.
Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.
ELSA'S CIDER BEEF
2 tablespoons EVOO (extra-virgin olive oil)
3 tablespoons butter
2 pounds top sirloin, trimmed and cut into 11/2-inch cubes
Salt and black pepper
1 large onion, chopped
2 medium carrots, peeled and chopped
1 pound turnips, peeled and chopped
4 tablespoons all-purpose flour
2 cups good-quality apple cider—go dark and cloudy
1 (15-ounce) can beef stock
Preheat the oven to 425°F. Place a large stew pot or Dutch oven with a lid over medium-high heat. Add the EVOO and butter. When the butter melts, season the beef with salt and pepper and add to the pot. Brown on all sides, 7 to 8 minutes total. Add the onions, carrots, and turnips, and cook for 5 minutes. Sprinkle the vegetables with the flour and stir to combine and coat, 1 minute. Stir in the apple cider and the beef stock, bring to a boil, cover the pan, and transfer to the oven. Braise the beef for 45 minutes.
SPINACH BLUE CHEESE STUFFED FILET MIGNON
Saute and add
3 strips slick sliced bacon, diced
6 cups fresh spinach, chopped
3 garlic cloves, minced
1/4 cup sherry
Compine
Spinach mixture
1 cup blue cheese crumbled
1 T minced fresh thyme
salt and pepper to tase
Stuff Filling into fillet
4 beef tenderloin filets 2 inch thick
1 - 2 T parmesean cheese, shredded
Salt and pepper filets and brown them in olive oil on both sides. Remove and let rest until cool.
Saute bacon in saute pan over med. high heat for 2 min.
Add garlic and spinach, stir to coat with drippings. Add sherry and cook until nearly evaporated, about 5 min. scaping up the bits from the pan. Cool slightly
Score a X onto each pocket of the filet and snip them to create 4 flaps.
Combine the spinach mixture with cheese, thyme and seasonings.
Stuff filets with the spinach mixture.
Roast at 400 for 20 min. (Med. Rare or 35 min. for Med. well. Let rest for 5 min.
CARNE ASADA BEEF
2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper
Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
VEAL MARSALA
2 tablespoons olive oil
4 veal cutlets (about 1 pound), pounded thin
1 cup all-purpose flour, seasoned with salt and pepper
1/4 cup Marsala
3/4 cup chicken stock
12 sage leaves
8 thin prosciutto slices
16 thin slices Fontina
Preheat oven to 400 degrees F.
Heat olive oil in a 12-inch heavy skillet. While oil is heating, dredge veal cutlets in flour, 2 at a time, shaking off excess flour. Quickly saute the veal until just cooked through, 1 to 1 1/2 minutes on each side. Transfer to a shallow baking pan and keep warm, loosely covered with foil.
Deglaze pan with Marsala and chicken stock and let reduce slightly. Top each cutlet with 3 sage leaves, 2 slices prosciutto, and 4 slices Fontina. Pour the pan sauce over cutlets and bake in oven, covered, for about 10 minutes.
SWISS VEAL
1/2 lb veal cutlets
1 can chicken broth
1 lb mushrooms, sliced
1/2 c white wine
4 Tb butter
1 cup light cream
1 green onion, white part only
1/4 c sour cream
1 Avocado
Sauté the mushrooms in the butter an remove to a bowl. Pound the veal and cut into small pieces. Sauté the veal in the butter, a few pieces at a time. Chop the white part of the green onion and add it to the sauté. Remove the veal to a bowl and add the wine and chicken broth and any liquid from the meat and mushrooms. Boil down to about 1/4 cup.
Add the cream and the veal and mushrooms and heat through. Place in a serving bowl and drop the sour cream as a dollop on top. Stir in before serving. Add sliced avocado on top and serve.
Serve with hash browned potatoes (the Swiss call them rosti).
STUFFED FLANK STEAK
Cuisine at Home
Chimuchurri Sauce
1 cup flat leaf parsley, packed
1/2 cup fresh cilantro, packed
1/3 cup olice oil
3 T fresh lemon juice
2 T distilled white vinegar
6 garlic gloves, peeled
seeded jalapeno to taste
1/2 t kosher salt
1/2 t pepper
Stuffing
1 1/2 cups grape or cherry tomatoes, halved
1 cup fontina or goud a chees cubed
salt and pepper to taste
Combine all chimuchurri ingrediants in a food processor or blender and puree until smooth
Toss tomates and cheese together, season with salt and pepper
Prepare steak and season with salt and pepper and top with tomato and cheese mixture and roll steak and tie with strink at 1 1/2" intervals.
Sear the stak on all sides in olive oil in ovenproof skillet over medium - high heat. End with seam side down.
Place the pan in the oven and roast for 30 minutes or until 140 degrees for medium rate. Remove steak and let rest for 10 minutes before slicing.
STUFFED GREEN PEPPERS
4 green peppers
1 lb ground pork or Italian sausage
½ c cooked rice
1 t paprika
2 t salt
1 egg, slightly beaten
1 onion, finely chopped
2 t parsely
1 28 oz can strained Italian tomatoes
Remove stems from peppers and scoop out seeds, avoid breaking shells. Combine uncooked pork, rice, paprika, salt and egg. Brown onion in fat and add to meat mixture. Pack loosely in peppers. Arrange in baking dish and pour tomato on and around peppers. Cook @ 375º for 1 hour
SWEET & SOUR MEAT LOAF
1 small onion, minced
¼ c crumbs
1 8 oz can tomato sauce
¼ c brown sugar
¼ c vinegar
1 ½ t salt
1 t prepared mustard
1 egg
1 lb ground beef
¼ t pepper
1 t basil
Mix tomato sauce, sugar, vinegar and mustard until sugar is melted. With a fork slightly beat egg. Add onion, crumbs, salt, pepper, basil, meat and ½ of tomato mixture. Turn into a shallow dish. Shape. Pour on rest of tomato mix. Bake 45 min @ 350º.
SPANISH RICE WITH BEEF
1 lb lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 16 oz cans stewed tomatoes, undrained
1 c uncooked long grain white rice
1 c water
1 ½ t Chile powder
¾ t dried oregano
½ t salt
¼ t red pepper
1/8 t garlic powder
Cook meat, onion and green pepper in skillet until browned. Strain and rinse drippings from pan. Return meat mixture to skillet and stir in remaining ingredients. Bring to a boil. Cover, reduce heat and simmer for 30 minutes or until rice is tender, stirring occasionally
.
BEST EVER SPAGETTI SAUCE & MEATBALLS
1 tbsp olive oil
1 small onion, chopped
2 large cloves of garlic, pressed (can buy jar of minced and use of 1 tbsp)
1 pound of mushrooms, chopped (buy pre-sliced)
2 28 oz cans of stewed Italian tomatoes
1 6-8 oz can tomato paste
1 tbsp basil
1 tbsp oregano
salt and pepper to taste
Brown the meat and put to side of pan. Add oil and sauté onion until it begins to soften. Add garlic and cook 30 seconds more. Add mushrooms and cook until sautéed and cook all until liquid evaporates. Add tomatoes, tomato paste, basil and oregano. Season with salt and pepper and cover and simmer over low heat at least 30 minutes, preferably 1 hour.
Quick tip: Cool and refrigerate or freeze. To reserve, reheat slowly and serve over your favorite pasta.
MEATBALLS
2 lb ground beef (extra lean)
salt/pepper to taste
2 tbsp parsely, chopped
1 egg
1 handful of romano or parmesean cheese, grated
1 c bread crumbs, Italian style
Mix all ingredients together. Shape into golf-size balls and drop them into sauce. (Don’t brown the meatballs before you but them into the sauce. You can put ½ into sauce and deep fry the rest in ½” crisco oil for appetizers if you wish.) Don’t stir the meatballs because they will fall apart. Shake the pot a little to mix them around. Simmer for about 45 min. to 1 hour.
BEEF NOODLE CASSEROLE
6 oz wide egg noodles
1 1/2 lb ground beef
1/2 lb sharp cheese, crumbled
1 can tom. soup
1 TSP worchestershire sauce
2 garlic cloves
1/2 cup sherry
cut green beans (to desired amount)
Cook the green beans in water for 15 min. Brown the meat, adding all ingredients except the wine. Cheese can be added in crumbs as it will melt. Noodles can be cooked at the same time. When noodles have been drained and are ready for combining, add the wine to the sauce. Garnish with grated sharp cheese and a couple strip of bacon. Bake at 350 deg. for 40 min.
SPAGETTI GOULASH
* 1 cup Macaroni-cook with 1 cup chopped celery w/ leaves
* Brown 1# hamburger meat w/ onions
* Add green pepper chopped and mushrooms
* Mix in casserole w/ 1 can stewed tomatoes, 1 can tomato soup and 1 TBL brown sugar. * Add 1/2 cup cheddar cheese & can add a little bit of corn.
Bake at 350 for 45 minutes.
GROUND BEEF STROGANOFF
1/4 cup butter
1 medium onion chopped
1 clove garlic, finely chopped
1 lb ground beef
2 T flour
2 t salt
1/4 t pepper
1/4 lb mushrooms, sliced
1 can cream of mushroom soup
1 cup sour cream (reduced fat is OK)
chopped parsley
Melt butter in a skillet. Add onion and garlic and cook until onion is golden. Add beef. Cook and stir until pink color disappears. Add flour, salt, pepper and mushrooms. Stir and book 2 minutes. Add soup and simmer 2 more minutes. Spoon sour cream on top. Sprinkle with parsley. Heat. Serve or cooked rice or wide egg noodles.
Serves 4 - 6.
TACO SALAD
Head romaine lettuce
1 can kidney beans
1 lb lean ground beef
1 Taco seasoning mix
1/2 tsp salt
1 med. onion
1 cup shredded cheddar cheese
1 cup thousand island dressing
1 6 oz pkg corn chipps
1 can pitted black olives
Cherry tomatoes (optional
Wash lettuce, drain and rinse beans. Brown onions and meat, add taco seasoning an salt. Toss all ingredients together and serve immediately.
BABY BACK RIBS
* 2 racks baby back ribs (about 2 1/2 pounds)
Directions
1 recipe Barbecue Sauce, recipe follows
* Lemon wedges
* Fresh rosemary sprigs
Preheat oven to 350 degrees F.
Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.
Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 2 hours.
*Cook's Note: You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.
Preheat an outdoor grill to medium-high heat.
Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill; the sugar in the barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.
Barbecue Sauce:
* 1/2 cup olive oil
* 1/4 cup lemon juice
* 1/2 cup apple cider vinegar
* 3/4 cup water
* 3/4 chopped onion
* 3 tablespoons light brown sugar
* 1 teaspoon salt
* 3 tablespoons yellow prepared mustard
* 3/4 cup ketchup
* 2 tablespoons paprika
* Pinch garlic powder
* 3 tablespoons Worcestershire sauce
* Freshly ground black pepper
Stir all ingredients together in a small saucepan. Bring to a simmer and cook until slightly thickened, about 10 minutes. The sauce will keep in the refrigerator, covered, for up to 2 weeks.
Yield: 3 cups