beef "things"

ABSOLUTELY (POSITIVELY) THE BEST CHICKEN FRIED STEAK



Seasoning Mix:

2 tsp. salt
1 tsp. paprika
1 tsp. ground Guajillo chile pepper
1 tsp. ground arbol chile pepper
1 tsp. ground New Mexico chile pepper
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. ground cumin

other:

1 lb. beef tenderloin or filet (cut into four slices)
1 C. all-purpose flour
1 egg
1/4 C. milk
2 C. vegetable oil
1/2 C. chopped shallots
1 1/2 C. chicken stock
1 c. heavy cream
2 T. chopped fresh parsley



Combine the seasoning mix thoroughly in a small bowl. Makes
about 3 tablespoons.

Place your sliced meat on a flat surface and pound each steak
with a meat mallet or the edge of a saucer (make sure you keep
turning the steak as you pound). It helps loads if you place the
meat between sheets of waxed paper. Pound until the pieces
are 1/4-inch in thickness.

Sprinkle 1/2 a teaspoon of seasoning mix on each side of steak.
Make sure you rub it in with your fingers.

Combine 3/4 cup of flour with 1 1/2 teaspoons of the seasoning
mix in a shallow bowl. Whisk the dry ingredients until combined.

Whisk together the egg and the milk in a shallow bowl until frothy
and a pale yellow.

Heat the vegetable oil in a heavy skillet over high heat until very
hot.

While oil is heating, dredge the steaks; one-at-a-time, in the
seasoned flour, then let them soak a minute or two in the egg
mixture. Dredge them in the flour (again) pressing the steaks
into the flour to make sure they are coated.

Immediately place the steaks in the hot until and cook, until
browned, about 2-3 minutes. YOU DON'T NEED TO TURN
THEM IF THE OIL FULLY COVERS THE TOP OF THE STEAK.

Remove steaks and place in a preheated 180ºF oven.

Pour off all but 1 tablespoon of oil from the skillet, leaving residue
juices from the meat and any brown crust that remained on the
bottom of the pan. Return pan to hot burner and as soon as the
remaining oil starts to sizzle, add the shallots and cook until
golden brown, about 3 minutes.

Add all remaining flour to the chicken stock and whisk until fully
mixed. Add any remaining seasoning mix to this stock. Pour this
into the shallots and continue to whisk to make sure there are no
lumps.

Add the cream and the parsley and bring to a boil and cook
1 minute . . . always whisk when you add new ingredients.

Place the steaks from the oven on a white platter and pour the
gravy over the top. Garnish with a couple of sprigs of fresh parsley
and two red carnation buds.

NOTE: All the ground chile peppers I have listed are readily
available in most Latino food sections of major grocery stores.
They are sweet spices rather than hot spices.

Almost-Teriyaki Steak



2 1/2 pounds boneless chuck steak
2 tablespoons oil
1 teaspoon ground ginger
1/2 cup soy sauce
1 tablespoon Splenda
1 clove garlic, crushed

Cut steak into 1/8-inch thick slices. Combine remaining ingredients
in a small bowl. Place meat in crockpot. Pour sauce over. Cover and
cook on LOW for 6 to 8 hours.

Serves 6.

Sticky Bones



1 cup vinegar
1/2 cup honey
2 tablespoons Worcestershire sauce
1/2 cup catsup
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon black pepper
1 clove garlic, minced
4 pounds beef ribs

Combine vinegar, honey, Worcestershire, catsup, salt, mustard, paprika, pepper and garlic in saucepan. Cover, bring to boil, reduce heat, and simmer 15 minutes.

Place ribs in a single layer in baking pan, cover with hot marinade, and let stand 1 hour.

Drain off marinade, then bake ribs at 325 degrees F for 1 hour, turning and basting often with marinade.

Serves 6.

SHORT RIBS - NEW ENGLAND STYLE



1 pound dried navy beans
1 No. 2 1/2 can tomatoes (3 1/2 cups or 28 ounce)
2 T. prepared mustard
1/2 cup molasses
3 T. chopped onion
3 tsp. salt
1/2 tsp. pepper
3 pounds short ribs of beef

Soak navy beans if necessary. Add tomatoes and seasonings. Cover and cook slowly for 1 1/2 hours.

Brown short ribs on all sides. Add short ribs to beans. Cover closely and cook slowly on top of range or in a slow oven (300°F) for 2 hours.

Serves 6.

Sour Cream Meat Balls


1/4 cup butter
1 onion, chopped
2 pounds ground beef
2 eggs
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon pepper
1/4 teaspoon marjoram
2 1/2 tablespoons all-purpose flour
5 1/2 tablespoons tomato paste
3/4 cup beef stock
4 teaspoons Worcestershire sauce
2 teaspoons vinegar
1/2 pound mushrooms sliced
1 cup sour cream

Sauté onion in half butter until golden brown. Put onions in crockpot. Mix together beef, eggs, salt and pepper. Form into small balls and brown. Sprinkle on tarragon, marjoram and flour Shake skillet to turn meat balls and coat them with flour. Put meat balls into crockpot.

Mix together tomato paste, beef stock, Worcestershire sauce and vinegar in skillet without cleaning the skillet from browning the meatballs. Scrape bottom of pan and cook for 2 minutes. Pour over meat balls Cover crockpot. Cook on LOW about 1 1/2 hours.

Melt remaining butter. Sauté mushrooms for 5 minutes. Add mushrooms and sour cream and heat throughout.

Delicious served over cooked egg noodles.

HANKY PANKIES

1 (1 lb.) pkg. hamburger meat
1 (1 lb.) pkg. sausage (bulk pack)
1 (1 lb.) pkg. Velveeta cheese (Mexican for spicy)


Cook together; drain well. Add: Once melted, place by the spoonful on top of Pepperidge Farm mini pumpernickel bread. Place on cookie sheet and put in freezer for 10 minutes. Toss into plastic Ziploc baggie. To serve, place on cookie sheet and bake at 350 degrees for 15 minutes. Great for preparing ahead of time!!

SWEET AND SOUR MEATBALLS

MEATBALLS:
1 lb. lean ground pork, beef or turkey
1 can (8 oz.) water chestnuts, drained and finely chopped
1 egg
1/3 c. plain dry bread crumbs
1/2 t. salt

SAUCE:
1 T. vegetable oil
1/4 c. finely chopped green onions
2/3 c. beef bouillon
3/4 c. light or dark corn syrup
1/2 c. chili sauce
1 T. cider vinegar
1 t. ground ginger

FOR MEATBALLS: In medium bowl combine pork, water chestnuts, egg, bread crumbs and salt. Shape into 1-inch meatballs; set aside.

FOR SAUCE: In 10-inch skillet heat corn oil over medium-high heat. Add green onions; stirring frequently, cook 1 minute. Blend in bouillon, corn syrup, chili sauce, vinegar and ginger.

Add meatballs; bring to boil. Reduce heat to medium; simmer 15 minutes. Remove meatballs with slotted spoon. Increase heat to medium-high; gently boil sauce 6 to 9 minutes or until thickened. Pour sauce over meatballs. Serve with cocktail picks.

Sweet N' Sour Meatballs

2 pounds of lean ground round
2 bottles chili sauce
2-3 ounces Grape Jelly
Salt & Pepper to Taste


Empty chili sauce into a 5 quart pan. Add the grape jelly and melt into the sauce. Make your meatballs and drop into the simmering sauce. Cook for an hour. Let the mixture cool and refrigerate overnight.
You then can easily remove the fat from the top of the meatballs. Very easy....Enjoy!

Ranch Pies


1 pound ground beef
1 envelope Hidden Valley ranch dressing mix
8 flaky biscuits
2 tablespoons melted butter


Heat oven to 375 degrees F.

Cook ground beef with 1/2 package of ranch seasoning mix until no longer pink. Stir remaining dressing mix into the beef. Let sit.
Split biscuits in half and roll out each half into a four-inch circle. Place 1/4 cup of filling on the center of the biscuit. Cover with the other half of the biscuit. Seal the edges with a fork. Bake 10-12 minutes. When done, brush with melted butter.

IMPOSSIBLE CHEESEBURGER PIE

1 lb. ground beef
1 1/2 c. chopped onion
1/8 tsp. salt
1 c. shredded cheddar cheese (4 oz.)
Salt & pepper to taste
1 1/2 c. milk
3/4 c. Jiffy or Bisquick mix
3 eggs

Heat oven to 400 degrees. Lightly grease a 10 inch pie plate. Cook and stir beef and onion until brown, drain. Stir in salt and pepper. Spread beef in pie plate, sprinkle with cheese. Beat remaining ingredients until smooth (15 seconds in blender on high speed or 1 minute with hand beater). Pour into pie plate. Bake until golden brown, about 30 minutes. Let stand 5 minutes before cutting to serve. Serves 6 to 8.

CHUCK WAGON CASSEROLE

2 c. leftover roast, cubed
16 oz. can corn, drained
1 can tomato soup
1 c. grated cheese
1 tbsp. dry onion
1 tsp. chili powder
1 recipe Bisquick or 1 can biscuits
2 tbsp. butter, melted
1/4 c. yellow corn meal

Mix all but last 3 ingredients. Use 2 1/2 quart casserole. Bake at 400 degrees for 10 minutes. Dip biscuits in butter then in cornmeal. Arrange on top. Bake 20 to 25 minutes.
Serves 4 to 6.

Applebee's Classic Patty Melt

1 burger patty
Salt, pepper, granulated garlic, to taste
Melted butter, as needed
2 pieces Italian bread
2 tablespoons mayonnaise w ith roasted garlic and mustard
2 slices Swiss cheese
2 slices Cheddar cheese
1/2 cup sliced onions
Season one side of the burger w ith salt, pepper and garlic. lace on grill or in broiler, seasoned side down. Then season the other side. Cook to desired doneness.

While burger is cooking, melt butter in fry pan on medium heat or in electric skillet (set at 350 degrees). Spread mayonnaise onto bread. Drop bread, dry side down, onto melted pools and swirl to coat (to avoid sticking/burning).

Cover one slice of bread with two slices of Swiss cheese and the other w ith two slices of cheddar.

In a separate frying/sauté pan, melt butter and sauté sliced onions.
Season with salt, pepper and garlic while heating.

Place cooked burger patty on top of one cheese-topped slice of bread and the sautéed onions on the other.

Carefully close and cut sandwich.

COCA COLA STEAK

1 lb. round steak or veal cutlets
1 c. tomato sauce
1 Coca Cola
1 med. onion, cut in rings
1 med. green bell pepper, cut in rings

Salt, pepper, and flour steak. Put 1 tablespoon grease, steak, onion, bell pepper, tomato sauce and Coca Cola in skillet in this order. Cover and cook 30 to 45 minutes over low heat.

SKILLET MEATLOAF

1 sm. onion, chopped
1 sm. green pepper, chopped
3/4 c. bread crumbs
1/4 c. milk
1 egg
1 t. garlic salt
1/2 t. pepper
1 lb. ground round
1 T. oil
1 1/2 c. tomato sauce or BBQ sauce
1/2 c. water

Combine 1st seven ingredients in bowl. Mix in meat. Form mixture into 8" patty. Brown in oil in nonstick skillet over medium heat. Drain excess fat. Place plate over top of skillet & carefully invert. Cook until just beginning to brown, about 3 minutes. Drain. Pour tomato sauce or BBQ sauce and water over meat & bring to simmer. Reduce heat to low, cover & simmer until cooked through, about 20 minutes. Let stand 5 minutes. Cut into wedges. Serve with sauce.

FRIED MUSTARD CUBE STEAKS

1 jar (10 oz.) Dijon mustard
1 ¼ c. water
6 beef cube steaks (2 lbs.)
2 c. flour
½ t. salt
1/8 t. pepper
Oil for frying

Combine mustard and water in Ziploc bag; add steaks; marinate 10 minutes; drain and discard marinade. Combine flour, salt and pepper; coat steaks. Heat ¼-inch oil in electric skillet to 375* F. Fry steaks.

STUFFED CUBE STEAKS

8 cube steaks (about 2 pounds)
1-1/4 teaspoons salt, divided
1/4 teaspoon pepper
1/2 cup French salad dressing
1 cup shredded carrot
3/4 cup finely chopped onion
3/4 cup finely chopped celery
1/2 cup finely chopped green pepper
1/4 cup beef broth
2 tablespoons vegetable oil
1 tablespoon cornstarch
1/4 teaspoon browning sauce, optional

Pound steaks to 1/4-in. thickness. Sprinkle with 1 teaspoon salt and pepper. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Spoon salad dressing over steaks. Cover and chill for 1 hour. In a saucepan, combine vegetables, broth and remaining salt. Cover and cook over medium heat for 6-8 minutes or until tender. Drain, reserving liquid. Spoon 1/4 cup vegetable mixture onto each steak; roll up and secure with toothpicks. In a large nonstick skillet, brown meat rolls in oil. Cover and simmer for 35-40 minutes or until meat is tender. Remove with a slotted spoon; keep warm. Combine cornstarch and reserved cooking liquid until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes. Add browning sauce if desired. Remove toothpicks from meat rolls; pour sauce over and serve immediately. Yield: 8 servings.

Bacon-Wrapped Steak Burgers

4 ground steak burgers - 8 oz. each
4 strips bacon
5 large mushrooms, sliced
3 tablespoons butter, melted
1 pkg. brown gravy mix
1 teaspoon Worcestershire sauce
2 teaspoons browning sauce

Wrap bacon around burgers; secure with toothpicks. Broil 4 - 5 minutes on each side or until bacon is completely cooked. Saute mushrooms in butter, prepare gravy according to directions on the package. Add Worcestershire sauce and browning sauce to gravy mix.
When burgers are done, pour gravy over and serve.

Beef Cutlets

1 lb. beef cutlets, thinly sliced
4 eggs
1 tablespoon water
3+ cups Italian seasoned bread crumbs
Olive oil


Beat eggs and water together; dip beef slices, one at a time; dredge in bread crumbs, coating well. Heat a large frying pan. Add enough olive oil to about 1/4 inch deep. Fry cutlets until well browned on both sides. Drain on paper towels. Add more oil when frying if necessary.

Oriental Pepper Steak
Serving Size: 4

1 1/2 pounds steak -- cut in thin strips
4 tablespoons oil
3 green pepper -- cut in strips
salt and pepper -- to taste
3 tablespoons soy sauce
1 cup beef bouillon -- from cube or powder
2 tablespoons cornstarch

Heat oil in skillet and saute meat slices until all red is gone. Add
pepper strips, onions, garlic, salt and pepper.
Cook and stir for 5 to 10 minutes.
Combine soy sauce and bouillon, stir in cornstarch to make a smooth
mixture.
Pour mixture into skillet cook and stir a few minutes more
Serve over rice.

Country Fried Steak and Gravy

Cubed steak (1 pkg.)
1/2 cup flour
1/2 tsp. Salt
1/2 tsp. Pepper
Other seasoning you like

Mix flour, salt, pepper and any other seasonings you like. Place flour mixture on wax paper on counter. Dip each piece of steak in flour. For really crispy dip in flour, beaten egg, then flour again. Fry in hot oil.
Remove meat; pour off all but 3 tablespoons of oil. Turn heat to high; add 3 tablespoon of the flour mixture and brown. Add about 2 cup of water and turn down heat and simmer till thicken