THE WESTERNER STEAK SANDWICH
4 beef strip loin steaks, cut ½ inch thick
2 tsp. Montreal Steak Seasoning
½-cup salsa
½-cup sour cream
½ cup green onions, chopped
4 oblong shaped rolls, split and toasted
Leaf lettuce
Mix salsa, sour cream and green onions to make sandwich spread.
Season both sides of steak with Montreal Steak Seasoning. Grill steaks over medium coals for 6-7 minutes, turn once after 4 minutes. Or, pan fry over medium-high heat for 6 minutes, turning occasionally. Spread rolls with 2 tablespoons of spread per side. Top with lettuce leaf and sizzling steak. Close sandwich and serve immediately.
BEEFY CHILI MAC
1 lb beef cubed steaks
1 Tbsp vegetable oil
1 medium onion, coarsely chopped
2 cans (14 ½ oz each) chili-seasoned diced tomatoes, undrained.
1 ½ cups uncooked rotini (spiral) pasta
½-cup water
½ cup shredded Cheddar cheese
Cut beef steaks lengthwise into 1" wide strips and then crosswise into 1" pieces. Heat oil in Dutch oven over medium-high heat until hot. Add beef and onion; cook and stir 3 minutes. Stir tomatoes, pasta and water into beef. Bring to a boil; reduce heat to low. Cover tightly and simmer 20 minutes or until pasta is tender. Sprinkle with cheese before serving.
BEEF & BROCCOLI RICE
1-lb beef top round steak, cut 3/" thick
3 Tbsp butter, divided
2 cloves garlic, crushed
1/4 tsp salt
1/8 tsp pepper
1 pkg. (6.8 oz.) beef flavour rice and vermicelli mix
½ cup chopped onion
2-1/2 cups water
2 cups frozen broccoli mixture, defrosted
Trim fat from beef steak; cut steak lengthwise in ½ and then crosswise into 1/8" thick strips. Heat 1 Tbsp butter in large nonstick skillet over medium-high heat until hot. Add beef and garlic (½ at a time) and stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt and pepper. In same skillet, cook and stir rice mix, onion and remaining 2 tsp butter over medium heat until vermicelli is golden brown. Stir in water and contents of seasoning packet; bring to a boil. Reduce heat to low; cover tightly and simmer 15 minutes. Stir in vegetables; continue to cook 3 to 5 minutes or until rice is tender. Return beef; heat through.
BEEF STEAKS WITH TANGY CORN RELISH
4 boneless beef chuck top blade steaks, cut into ½ inch thick
1-teaspoon vegetable oil
½ red or green bell pepper, cut into ½-inch pieces
1 can (8-3/4 ounces) whole kernel corn, undrained.
1 tablespoon white vinegar
1/8 teaspoon ground red pepper
1/4-teaspoon garlic salt
1/4 cup sliced green onions.
Heat oil in large nonstick skillet over medium heat; add bell pepper. Cook and stir 3 minutes. Stir in corn, vinegar and ground red pepper; continue cooking, uncovered, 2 to 3 minutes. Remove relish from skillet; keep warm. Heat same skillet over medium-high heat. Add beef steaks; cook 3 minutes or to desired doneness, turning once. Season with garlic salt. Return corn relish and add onions to skillet. Cook 1 minute or until heated through.
Serving suggestion: Mixed green salad with your favourite dressing. Note: Recipe may also be prepared using beef rib eye, tenderloin or eye round steaks cut ½ inch thick.
GRECIAN SKILLET RIB EYES
2 well-trimmed beef rib eye steaks, cut 1 inch thick (approx. 1 pound)
1-tablespoon olive oil
1-tablespoon fresh lemon juice
2 tablespoons crumbled feta cheese
1 tablespoon chopped, pitted kalamata or rip olives
Lemon slices (optional)
Seasoning:
1 ½ teaspoon garlic powder
1 ½ teaspoons dried basil leaves, crushed
1 ½ teaspoons dried oregano leaves, crushed
½ teaspoons salt
1/8-teaspoon pepper
Combine seasoning ingredients; press into both sides of beef steaks. In large nonstick skillet, heat oil over medium heat until hot. Place steaks in skillet; cook approximately 10 to 1 minutes for medium rare to medium doneness, turning once. Sprinkle with lemon juice.
To serve, sprinkle cheese and olives over steaks; garnish with lemon slices, if desired.
RANCHERO BEEF & RICE SKILLET
1 pound 80% lean ground beef
1 medium red or green bell pepper, cut into ½-inch pieces
1 large clove garlic, crushed
1-tablespoon chili powder
½-teaspoon salt
3 cups cooked rice, cooled
1 cup frozen peas, defrosted
3/4 cup prepared salsa
In a large nonstick skillet, brown ground beef, bell pepper and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4-inch crumbles. Pour off drippings. Season with chili powder and salt. Add rice to skillet; mix well. Continue cooking 2 minutes or until rice is hot; stir occasionally. Stir in peas and salsa; heat through.
FIESTA BEEF STEAKS
4 beef rib eye steaks, cut 1 inch thick
2 tablespoons fresh lime juice
8 small flour tortillas
Salt and pepper
1 cup prepared chunky salsa
Sprinkle both sides of beef steaks with lime juice. Wrap tortillas securely in heavy-duty aluminum foil. Place steaks on grid over medium ash-covered coals. Grill uncovered 12 to 14 for medium rare to medium doneness, turning occasionally. Place tortilla packet on outer edge of grid and heat 5 minutes, turning once. Trim fat from steaks. Season steaks with salt and pepper, if desired; serve with salsa and tortillas.
BEEF PINWHEELS WITH CUCUMBER & OLIVES
3/4 pound thinly sliced deli roast beef
1 container (8 ounces) soft cream cheese with chives and onion
4 medium flour tortillas
1 cup finely chopped seeded cucumber
2 cans (4 1/4 ounces each) chopped pitted rip olives
Spread cream cheese evenly on one side of each tortilla. Top each with equal amounts of cucumber and olives. Layer deli roast beef over olives, leaving ½-inch border around edges. Roll up tightly. To serve, cut each roll crosswise in half.
SALISBURY STEAK WITH MUSHROOM GRAVY
Salisbury Steak:
1 lb. Lean ground beef
1/3 cup finely chopped onion
1/4-cup saltine cracker crumbs
1 egg white, slightly beaten
2 tablespoons milk
1 tablespoon prepared horseradish
1/4-teaspoon salt
1/8-teaspoon pepper
Mushroom Gravy:
1 jar (12 oz.) brown beef gravy
4 oz. Mushrooms, sliced
2 tablespoons water
In medium bowl, combine Salisbury Steaks ingredients, mixing lightly but thoroughly; shape into 4 oval ½-inch thick patties.
Heat large no stick skillet over medium heat until hot. Place beef patties in skillet; cook 7 to 8 minutes or until no longer pink and juices run clear, turning once. Remove from skillet; keep warm. In same skillet, combine gravy ingredients; cook over medium heat 3 to 5 minutes or until mushrooms are tender. Serve over Salisbury Steak and mashed potatoes, if desired.
NO-FUSS BEEF LASAGNA
All-time favourite lasagna just got easier! This one is layered with uncooked lasagna noodles to save a step. Serves 12
1 lb. Lean ground beef
1/4 teaspoon salt
1 jar (26 to 30 oz.) prepared spaghetti sauce
1 can (14 ½ oz.) Italian-style diced tomatoes, undrained
1/4 teaspoon ground red pepper
1 carton (15 oz.) part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
10 uncooked lasagna noodles
1 ½ cups shredded part-skim mozzarella cheese
Heat oven to 375 F. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper; set aside.
Meanwhile in medium bowl, combine ricotta cheese, Parmesan cheese and egg.
Spread 2 cups beef sauce over bottom of 13 x 9 inch baking dish. Arrange 4 lasagna noodles lengthwise in single layer. Place 5th noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce. Spread entire ricotta cheese mixture over noodles; sprinkle with 1-cup mozzarella cheese and top with 1 ½ cups beef sauce. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce.
Bake 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3 x 3-inch) squares.
CHILI MEATLOAF & POTATO CASSEROLE
Meatloaf:
1 ½ lbs. Lean ground beef
3/4 cup finely chopped onion
1/3-cup saltine cracker crumbs
1 egg, slightly beaten
3 tablespoons milk
1-tablespoon chili powder
3/4-teaspoon salt
Potato Topping:
3 cups prepared mashed potatoes
1 can (11 oz.) whole kernel corn with red and green peppers, drained
1/4 cup thinly sliced green onions
½ to 1 cup shredded taco seasoned cheese
Heat oven to 375 F. In large bowl, combine meatloaf ingredients, mixing lightly but thoroughly; gently press into bottom of 9-inch square baking pan. Bake 20 to 25 minutes or until no longer pink and juices run clear. Carefully pour off drippings.
Meanwhile in medium bowl, combine all toppings ingredients except cheese. Spread over meatloaf to edges of pan; sprinkle with cheese. Broil 3 to 4 inches from heat 3 to 5 minutes or until top is lightly browned; cut into 6 rectangular servings.
MAPLE MUSTARD GLAZED STEAKS
4 Rib Eye steaks, cut 1" thick
Maple Mustard Glaze:
1/4-cup maple syrup
3 tbsp. Coarse-grained Dijon mustard
2 tsp. Cider vinegar
1/4 tsp. Pepper
Place steaks on grid over medium coals: cook covered 5-7 minutes per side. Turn with tongs to retain juiciness. Maintain a grill temperature of 325 F to 350 F. Meanwhile, combine glaze ingredients in 1-cup glass measure. Microwave on high for 3 ½ to 5 minutes until thickened, stir occasionally. During last 5 minutes, brush glaze over top and sides of steak. Remove steak when an internal temperature has reached 10 F for medium-rare of 145 F for medium doneness.
CALYPSO STEAK
1 ½ lb. Beef Round or Top Sirloin Steak cut 1-inch thick
½ medium onion cut in chunks
1/4 cup each soy sauce, honey and lime juice
10-20 thin slices peeled fresh ginger
1-2 jalapeno peppers, stems and seeds removed, cut in half
3 cloves garlic, peeled
1 tsp. Whole brown mustard seeds, optional
½ tsp/ each allspice, paprika and thyme
Blend onion, ginger, jalapeno, garlic, mustard, spices and liquids in a blender or food processor fitted with a steel blade until mixed.
Place steak in a sealable plastic bag and pour marinade over steak. Seal well and refrigerate 20 min to 6 hours, turning bag occasionally. Remove meat from bag, reserving marinade.
Grill steak 4 to 6 inches from medium coals for 16 to 20 min., turning once. Remove steak to carving board; let stand 10 min.
Meanwhile, bring reserved marinade to a rolling boil in a small saucepan over medium-high heat. Reduce heat and simmer 2 to 3 min. Carve steak diagonally into thin slices. Arrange on a platter and serve with heated sauce. Garnish with lime wedges, cilantro sprigs and jalapenos if desired.
PACIFIC RIM BEEF SALAD
2 lbs boneless beef top sirloin steak, cut 1-1/2 inches thick
3/4-cup reduced-sodium soy sauce
½ cup plus 2 tablespoons sugar, divided
1 tablespoon plus 1-1/2 teaspoons finely grated fresh ginger
3 large cloves garlic, minced
1 pound fresh spinach, stems removed and leaves torn into bite-size pieces
4 ounces fresh bean sprouts
6 center-cut thin red onion slices, separated into rings
1/4 cups each catsup and rice wine vinegar
2 tablespoons vegetable oil
1/8-teaspoon hot pepper sauce
2 teaspoons dark sesame oil
1-tablespoon sesame seed, toasted
Fresh enoki mushrooms or button mushrooms
Cherry tomatoes
Trim excess fat from beef steak. Combine soy sauce, ½-cup sugar, ginger and garlic, stirring to dissolve sugar. Reserve 2 tablespoons marinade mixture. Place steak and remaining marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 2 to 4 hours, turning occasionally. Remove steak from marinade; pat dry with paper towels. Discard marinade. Heat large heavy frying pan over medium-high heat until hot. Add steak and sear 4 to 6 minutes, turning once. Reduce heat to medium. Continue cooking 10 to 12 minutes or until steak is rare to medium-rare or to desired doneness, turning once. Let steak stand 10 minutes before carving. Meanwhile combine spinach, bean sprouts and onion in large bowl. Combine catsup, vinegar, vegetable oil, pepper sauce, remaining 2 tablespoons sugar and reserved 2 tablespoons marinade in small saucepan.
Carve steak into thin slices. Bring dressing to a boil over medium heat, stirring constantly. Remove from heat; stir in sesame oil. Pour hot dressing over spinach mixture and toss. Place spinach mixture on platter. Arrange beef on top of salad; sprinkle with sesame seeds. Garnish with mushrooms and cherry tomatoes.
STEAK & ROASTED VEGETABLE SALAD
1-pound boneless beef top loin steak, cut 1 inch thick
Olive oil-flavored vegetable cooking spray
1 medium zucchini, cut diagonally into 1-inch pieces
1 medium Japanese or baby eggplant, cut diagonally into 1-inch pieces
1 large red, yellow or green bell pepper, cut into 1-inch strips
1 medium onion, cut into 1-inch wedges
16 small mushrooms
1/4-teaspoon salt
8 cups torn mixed salad greens
1/4 cup nonfat Italian dressing
Seasoning:
2 tablespoons balsamic vinegar
2 large cloves garlic, crushed
1 teaspoon dried rosemary leaves, crushed
1/4-teaspoon pepper
Heat oven to 425 F. Lightly spray 15 X 10-inch jelly roll pan with cooking spray. Place vegetables in pan. Generously spray vegetables with cooking spray.
Combine seasoning ingredients, drizzle over vegetables. Roast in 425 F oven 30 to 35 minutes or until tender, stirring once. Meanwhile heat large nonstick skillet over medium heat until hot. To serve, place beef steaks on skillet; cook 13 to 15 minutes for medium-rare to medium doneness, turning once. Let stand 10 minutes. Season steaks with salt. Trim fat from steaks; carve crosswise into thin slices. To serve, place an equal amount of salad greens on each of four dinner plates. Arrange beef and roasted vegetables over salad greens. Serve immediately; pass dressing.
SIRLOIN CITRUS SALAD
1-pound boneless beef top sirloin steaks, cut into 1 inch thick
1-tablespoon olive oil
4 cups torn romaine lettuce
2 oranges, peeled and separated into segments
1/4-cup walnuts, toasted
Sliced strawberries, optional
*Prepare Citrus Vinaigrette; reserve
Cut beef steak into 1/8-inch thick strips; cut each strip in half.
Heat oil in a large nonstick skillet over medium-high heat. Stir-fry beef (½ at a time) 1 to 2 minutes.
Remove with slotted spoon; season with salt, if desired. Toss lettuce, beef and oranges in large bowl. Sprinkle with walnuts. Drizzle with Citrus Vinaigrette. Garnish with strawberries, if desired. Serve immediately.
Citrus Vinaigrette: Thoroughly combine 2 tablespoons each orange juice and red wine vinegar, 1-tablespoon olive oil, 2 teaspoons honey and 1 1/4 teaspoons Dijon-style mustard. Yield approximately 1/3 cup.
HONEY MUSTARD STEAKS WITH GRILLED ONIONS
4 boneless beef top loin steaks, cut 1 inch thick
1/3-cup coarse-grain Dijon-style mustard
1 tbsp. Chopped parsley
1 1/2 tbsp. Honey
1 tbsp. Each cider vinegar and water
1/4 tsp. coarse grind black pepper
1/4 tsp. Hot pepper sauce
1 large red onion, cut into ½-inch thick slices
Combine mustard, parsley, honey, vinegar, water, pepper sauce and pepper. Place beef steaks and onion on grid over medium coals; brush both with glaze. Grill 9 to 12 minutes for rare (140 F) to medium (160 F), turning once and brushing with glaze.
GARA’S TOP ROUND ROAST
13-pound top round roast
1 tablespoon sugar
2 tablespoons cornstarch
6 ounces canned pineapple juice
6 ounces orange juice
Dash of salt
Dash of ground cloves
2 tablespoons lemon juice
Place roast in a shallow roasting pan. Bake at 350 degrees F. for 60-90 minutes, until meat thermometer inserted registers 155-160 degrees F. Remove roast from oven, let stand 10 minutes before slicing. Meanwhile, combine sugar and cornstarch in medium saucepan. Stir in pineapple and orange juices and cook, stirring, over medium heat, until mixture bubbles and thickens. Remove from heat and stir in salt, cloves and lemon juice. Serve roast with sauce.
MEXICAN BEEF SALAD
1 pound round steak, cut into 3 x ½ x 1/4-inch strips
4 cups shredded lettuce
1 medium orange, peeled, sliced and quartered
1 medium avocado, peeled, seeded and diced
1 small red onion, sliced and separated into rings, 1 tablespoon oil
1 teaspoon chili powder
3/4 teaspoon salt
½ teaspoon dried oregano leaves, crushed
1/4 teaspoon ground cumin
Place lettuce on serving platter. Arrange orange, avocado and red onion over lettuce. Heat oil in large frying pan; add chili powder, salt, oregano and cumin. Add beef strips and stir-fry over medium-high heat 5-7 minutes or until beef is tender. Spoon hot beef strips over lettuce mixture. Serve immediately.
WARM FAJITA BEEF SALAD
1/4 lime juice
1/4 cup chicken broth
1/4 cup reduced-sodium soy sauce
1 teaspoon sugar
3/4 teaspoon ground cumin
½ teaspoon oregano, crushed
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1 teaspoon liquid smoke
1/4 teaspoon hot pepper sauce
2 cloves garlic, crushed
1 large onion, sliced
1 large green bell pepper, cut into thin strips
1 pound top round steak, cut into 2x1/2-inch strips
1 tablespoon lemon juice
Nappa cabbage leaves OR romaine lettuce leaves
12 cherry tomatoes, halved
In jar with tight-fitting lid, combine first 11 ingredients; shake well. Place beef strips in plastic bag or nonmetal baking dish. Pour marinade mixture over beef, turning to coat. Seal bag or cover dish; marinate at least 30 minutes or up to 2-3 hours in refrigerator, turning beef several times.
Remove beef from marinade, reserving 2 tablespoons marinade. Heat reserved marinade in 12-inch skillet over medium-high heat. Add beef strips, onion, and green pepper, stir-fry 3- minutes or until beef is tender.
Drizzle lemon juice over beef and vegetables; remove from heat.
Line four individual salad plates with cabbage leaves. Spoon hot beef-vegetable mixture over cabbage-lined plates. Garnish with cherry tomato halves.
COUNTRY KITCHEN SOUP
1-1/2 pounds stewing beef, cut into bite-sized pieces
2 tablespoons cooking oil
1 cup thinly sliced carrots
1 cup sliced potatoes
1 envelope dry onion soup mix
2 tablespoons sugar
Salt and pepper, to taste
4 cups boiling water
2 beef bouillon cubes
1 can (28-ounce) tomatoes, cut up
¼ teaspoon oregano leaves, crushed
Dash red pepper sauce
1 package (10-ounce sliced okra, frozen)
In Dutch oven, brown beef in hot oil. Add carrots, celery, potatoes, soup mix, sugar, salt, pepper, boiling water and bouillon cubes and mix well. Cover and simmer 10 minutes. Mix in tomatoes, oregano and hot pepper sauce. Heat to boiling, reduce heat, cover and simmer 40-45 minutes. Gently stir in okra the last 15 minutes of cooking time. Serve hot with crackers or corn bread.
GRILLED BEEF CHOP SANDWICH WITH GOAT CHEESE CROSTINI
1 large top round steak
1 loaf French bread, cut diagonally into two 6-inch pieces
2 teaspoons olive oil
4 ounces garlic-and-herb flavored goat cheese
2 tablespoons chopped fresh oregano OR 2 teaspoons dried oregano
1 cup shredded iceberg lettuce
¼ cup Italian salad dressing
Place on a kettle-style grill directly over medium-hot coals; lower grill hood and grill for 3-4 minutes. Turn steak and grill for 3-4 minutes more or until done the way you like them, (rare is best). Remove steak to a serving platter, keep warm. Meanwhile, cut French bread pieces in half horizontally. Brush cut sides of bread with olive oil and then spread with goat cheese. Sprinkle with oregano. Place bread pieces on a foil-lined baking sheet and place under broiler 4-5 inches from heat; broil for 1-2 minutes or until cheese is heated through. Place shredded lettuce on top of bread pieces. Thinly slice beef across the grain. Arrange beef slices on top of lettuce. Drizzle with Italian dressing. Serves 4.
BEEF TORTILLA ROLL-UPS
1 small (6-inch) flour tortilla
2 teaspoons reduced-fat cream cheese
1 ounce thinly sliced roast beef
2 tablespoons shredded lettuce
2 tablespoons shredded carrot
Spread tortillas evenly with cream cheese. Top with ham, lettuce and carrots. Roll up tortilla and enjoy. Experiment with different cream cheese flavors. This roll-up tastes great with veggie-flavored cream cheese. Do at least two rolls per person.
CAJUN BEEF ROAST
2 pound boneless rolled beef roast
3 tablespoons paprika
½ teaspoon red pepper (cayenne)
1 tablespoons garlic powder
2 teaspoons oregano
½ teaspoon salt
½ teaspoon white pepper, ground
½ teaspoon cumin
¼ teaspoon nutmeg
Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about an hour, until internal temperature is 155-160 degrees F. Remove from oven; let rest 5-10 minutes before slicing.
BEEF SALAD WITH HOT PEANUT DRESSING
1 pound of cold beef sliced thinly
2 tablespoons vegetable oil
¼ cup peanut butter
3 tablespoons fresh lime juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon ground ginger
1 clove garlic, minced
1 tablespoon sugar
1 medium cucumber, seeded and thinly sliced
½ red onion, thinly sliced
6 cups romaine or curly endive, torn
1 head radicchio or Boston lettuce
Thinly slice beef and heat briefly in microwave or in skillet over medium heat. Set aside and keep warm. For dressing, combine vegetable oil, peanut butter, lime juice, soy sauce, ginger, garlic and sugar in a blender or food processor; blend well. Heat dressing in microwave in glass measuring cup or on stove top in a small saucepan. Toss cucumber, red onion, romaine and endive together. Arrange salads on individual salad plates as follows: Line plates with radicchio or Boston lettuce, top with tossed vegetables, arrange beef slices atop and spoon over hot dressing.
MEXICAN BEEF CUTLETS
4 beef cutlets, about 1/8-inch thick
½ cup chopped onion
1 clove garlic, minced
2 teaspoons oil, divided
1 cup Mexican-style chili beans, undrained
¼ cup chili sauce
¼ cup raisins
2 tablespoons water
1 tablespoon unsweetened cocoa
Dash EACH salt, ground cinnamon and cloves
Heat 1 teaspoon of the oil in a medium saucepan. Cook onion and garlic over low heat for 5 minutes. Combine onion and garlic with remaining ingredients except beef in blender or food processor; mix until almost smooth, set aside.
Heat remaining oil in large fry pan over medium-high heat. Brown cutlets on one side, about 3 minutes. Turn cutlets, lower heat, pour sauce over cutlets in pan, cover and simmer 10-15 minutes until beef is tender.
Completing the Meal:
Toast a couple of teaspoons of cumin seeds-stir in a hot fry pan until seed starts to turn brown. Stir toasted cumin seed into hot cooked rice. Drain a 10-ounce can of corn kernels and a 15-ounce can of black beans; in a large bowl toss beans and corn together with three tablespoons of cider vinegar, 1 tablespoon vegetable oil, 1 teaspoon seasoned salt, ½ teaspoon black pepper, ¼ teaspoon sugar and 2 tablespoons chopped fresh cilantro. Peel and slice oranges for desert.
Cutlets: 1 pound of top round cut into 4 equal pieces and pounded till half the thickness.
WILDFIRE HORSERADISH-CRUSTED BEEF
4 1-1/2 inch thick beef steaks about the size of your hand
2 cloves garlic, minced
1 t. chopped rosemary
1 t. chopped thyme
2 T. olive oil
1 t. salt
½ t. cracked black pepper
1 t. olive oil
Horseradish crust (recipe below)
In a large self-sealing bag, mix together the garlic, herbs, and 2 T. olive oil; add beef and seal bag; refrigerate overnight. Remove beef from bag; season with salt and pepper. Heat oven to 450 degrees F. Heat the t. olive oil in a large nonstick skillet over medium-high heat. Add beef and cook for 5 minutes; turn and brown for 5 minutes more. Remove beef to shallow baking dish; top each chop with 1-2 T. horseradish crust and place in oven for 6-8 minutes, until crust is golden brown. Serves 4.
Horseradish Crust: In a large mixing bowl, beat together well 1 stick softened butter, 6 T. prepared horseradish, ¼ t. ground black pepper and 1 cup fine dry bread crumbs. Cover and refrigerate until ready to use. Refrigerate and leftovers.
MAPLE-MUSTARD-GLAZED BEEF ROAST
3 pound boneless beef roast
2/3 cup maple-flavored syrup
3 T. Dijon-style mustard
2 T. cider vinegar
2 T. soy sauce
Salt and pepper
1 pound carrots, pared and quartered lengthwise*
4-6 medium red potatoes, scrubbed and halved
*Other favorite vegetables can be substituted: Brussels sprouts, winter squash wedges, and sweet potatoes. Stir together maple syrup, mustard, vinegar, soy sauce, salt and pepper. Spread evenly over beef roast and place in a shallow pan, surrounded by carrots and potatoes. Roast in a 350-degree oven until internal temperature of pork, measured with a meat thermometer reaches 155-160 degrees F., and vegetables are tender, about 45 minutes to 1 to 1-1/4 hours. Remove from oven; slice roast to serve with vegetables. Serves 6, with leftovers.
COUNTRY BEEF SKILLET
4 4-oz. beef chops, ¾-1” thick
1 12-oz jar beef gravy
1 t. soy sauce
2 T. ketchup or chili sauce
8 small new potatoes, quartered
1 cup frozen mixed vegetables
Brown beef on one side in 12-inch skillet; turn. Stir in gravy, soy sauce, ketchup and potatoes; heat to boiling; reduce heat to a simmer. Cover and cook 10 minutes. Stir in vegetables; cover and cook 5 minutes, stirring occasionally. Serves 4.
ORANGE-GINGER CHEF’S PRIME
2-3 pound boneless beef rib-end roast
¾ cup orange marmalade
2 T. lemon juice
½ t. ground ginger
½ t. dry mustard
Roast beef in shallow pan in 350-degree oven for 30 minutes. Meanwhile, stir together remaining ingredients for basting glaze. Continue to roast beef fro 20-30 minutes more, basting occasionally with glaze, until internal temperature of pork, measured with a meat thermometer, reaches 155-160 degrees F. Let roast stand 5 minutes before slicing to serve. Serves 6, with leftovers.
PIZZA BEEF HOAGIES
2 pounds top round sliced paper thin
½ cup Italian dressing
½ cup pizza sauce
½ cup (2 oz.) shredded mozzarella cheese
6 sandwich buns
Place beef strips and Italian dressing into a self-sealing plastic bag. Marinate in refrigerator 2-24 hours. Drain marinade and discard. Heat a large nonstick skillet over medium heat; add beef strips and stir-fry until just done and lightly browned, 6-8 minutes. Open sandwich buns and place on cookie sheet. Spread 1-1/2 T. pizza sauce over bottom halves of buns. Divide beef strips into six equal parts and place atop pizza sauce. Top each beef sandwich with 1-1/2 T. shredded cheese. Bake in a 350-degree oven for 5 minutes or until cheese melts and bun is lightly toasted. Close buns to serve. Serves 6.
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