Beef Recipes

[Mama Mangia]

Steak with Blue Cheese Sauce

2 - 8 ounce steaks
2 strips bacon -- sliced 1/4" strips
1/4 cup red onion -- finely chopped
1 tablespoon brandy
2 ounces blue cheese -- crumbled
1/3 cup cream
salt -- to taste
pepper -- to taste

Cook steaks as you usually do. While steaks are cooking, fry bacon strips until crisp. Keep bacon grease in pan, but remove fried strips to a paper towel. Add red onion and briefly sauté. Carefully add brandy. Add blue cheese. Stir until cheese is melted. Add cream. Stir until fully blended. Simmer until reduced by 1/3 or until desired thickness is obtained. Add fried bacon strips, and season with salt and pepper. Pour over cooked steaks.

[Mama Mangia]

Italian Pot Roast

1 4- to 6-pound chuck roast
Kosher or sea salt and freshly ground black pepper
1 tablespoon flour
2 tablespoons olive oil
2 onions, chopped finely
1 carrot, chopped finely
1 celery rib, chopped finely
2 garlic cloves, minced
1 large shallot, minced
2 bay leaves
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 can whole peeled tomatoes, crushed by hand or chopped, juices reserved
1 tablespoon tomato paste
2-1/2 cups red wine (inexpensive but hearty)
1 cup beef broth
2 to 3 baking potatoes, peeled, cubed into large chunks
1 bag carrots, peeled, cut into 1-1/2-inch pieces
1 bag frozen pearl onions


Heat oven to 300 degrees. Pat the roast dry and season well with salt and
pepper. Dust with flour on all sides. In a Dutch oven over high setting,
heat oil and brown roast on all sides. Remove to a platter.

Add onions, carrot, and celery to pot (use additional oil if necessary), and
sauté 3 minutes. Add garlic, shallot, bay leaves, thyme, and rosemary, and
sauté 2 minutes more. Season to taste with salt and pepper. Add tomatoes,
tomatoes' juices, and paste, and cook 1 minute. Add wine and beef broth.
Bring to a boil, and then reduce to simmer 4 to 5 minutes.

Adjust seasonings. Place meat and accumulated juices back in pot and cover.
Roast in oven about 1 hour; then turn meat and add potatoes and carrots.
Roast about 1 hour longer; then add pearl onions and return to oven for
final 1/2 hour.

Serve roast with a simple green salad. Discard bay leaves

[Mama Mangia]

Just Another Swiss Steak

2 pounds (1 kg) round, flank, or sirloin steak (any less than premium cut will do, as long as it's
about 1 to 2 inches (2.5 to 5 cm) thick)
1 small can tomatoes
3 Tbs (45 ml) olive oil
2 medium onions, finely chopped
1 (250 ml) cup water
1/2 cup (125 ml) flour
Salt and freshly ground pepper to taste


Coat the steak with as much flour as will adhere. Heat the olive oil in a
large skillet over high heat and brown the steak on both sides.

Place the steak in a large ovenproof baking pan with a lid. (Some cooks
prefer to wrap the steak and remaining ingredients in aluminum foil.)

Add the cup of water to the skillet you browned the steak in and dissolve
all the brown bits in the skillet. Add this liquid to the baking dish with
the steak, along with the other ingredients. Cover and cook on top of the
stove over low heat for 2 hours.

Or bake in a 325F (160C) oven for 2 hours.

Serves 4 to 6.

[Mama Mangia]

Texas Pepper Steak BBQ

Cut 1 pound lean chuck or round beef into thin slices, 2 inches long.
Place beef strips on a large double square of heavy duty Reynolds Wrap.
Add:

1 clove garlic, chopped
2 onions, chopped
2 green peppers & 2 red peppers, cut into 1/2 inch strips
1 tsp. A-1 sauce
2 tbsp Cajun powder(optional)
2 tbsp. salad oil
1 can (10 3/4 oz.) beef gravy
1 (6 oz.) can mushrooms

Mix all ingredients. Seal foil tightly with double fold. Place packet
on grill 4 inches above grey coals or on gas grill, cook for 1 hour,
turning frequently.

[Mama Mangia]

SESAME BEEF

1 pound beef boneless sirloin steak
2 tablespoons granulated sugar
2 tablespoons soy sauce
1/4 teaspoon pepper
1/4 cup finely chopped green onions (3 medium)
2 cloves garlic, finely chopped
1 tablespoon sesame seed
2 tablespoons vegetable oil
2 cups hot cooked vermicelli

Partially freeze the beef, about 1 1/2 hours. Cut beef diagonally
across grain into 1/8-inch slices.

Mix sugar, soy sauce, pepper, green onions and garlic in glass or
plastic bowl. Stir in beef until well coated. Cover and refrigerate
30 minutes. Drain beef mixture.

Heat sesame seed in 10-inch skillet over medium heat, stirring
frequently, until golden brown. Remove sesame seed from skillet.

Heat oil in same skillet over medium-high heat. Cook beef mixture in
oil, stirring occasionally, until brown.

Serve over vermicelli, sprinkled with sesame seed.

Yield: 4 servings

[Mama Mangia]

SAVORY BRISKET

2 tablespoons soy sauce
1/2 cup black coffee
1 (3 pound) brisket
1/2 cup catsup
1/2 cup chili sauce
1/2 cup honey
1/3 cup Worcestershire sauce
1 large clove garlic, minced

In a large Dutch oven, brown meat on all sides. Combine remaining
ingredients; pour over brisket. Cover and simmer on stove top or in a
325 degree F oven for 3 to 4 hours, or until tender.

To serve, slice on the diagonal.

Makes 4 servings.

[Mama Mangia]

SAUCY BEEF STROGANOFF

1 pound sirloin steak
3 tablespoons cooking oil
1 can (4 oz.) whole mushrooms
1 1/2 to 2 cups beef broth
1 cup dairy sour cream
1 teaspoon minced garlic
1/4 cup ketchup
1 tablespoon Worchestershire sauce
1/4 cup diced onions
1/4 cup flour
1/2 teaspoon salt
Hot cooked fine egg noodles

Cut steak into pieces. In skillet with oil, brown mushrooms (I leave whole, may use sliced mushrooms if perferred), onions, and steak. Add beef broth, garlic, salt, and Worchestershire sauce to skillet, bringing to a boil. Turn heat down so mixture simmers. In a seperate bowl, combine sour cream and flour, making a paste. Add into mixture. Add noodles. Stir into mixture ketchup. Cook slowly until heated through.

[jpshaw]

Stroganoff question; How long will Stroganoff made with sour cream last in the frig plus can it be frozen? Great recipe.

BTW I musta got bumped. Had to re-register since the little sign was saying I was a quest.

[Mama Mangia]

re: bumping it happens from time to time and you hve to sign in again - it's happened o me plenty of times

stroganoff - I would chill overight in the fridge (keep no more than 2 days because of the sour cream) and then portion and freeze. It won't last forever in the freezer, but for a week or two it should be fine. I freeze just about everything.

[jpshaw]

re: bumping it happens from time to time and you hve to sign in again - it's happened o me plenty of times

stroganoff - I would chill overight in the fridge (keep no more than 2 days because of the sour cream) and then portion and freeze. It won't last forever in the freezer, but for a week or two it should be fine. I freeze just about everything.

Dang. Bumped again. I musta been bad today.
Overnight would be fine or 1 week froze. Most of my recipes have leftovers since when I modify a recipe for low sodium the rest of my family won't touch it.