Beef

Ginger Beef & Broccoli
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 1 tub Knorr® Homestyle Stock - Beef
  2. 2 tsp. sesame oil, divided
  3. 2 tsp. firmly packed brown sugar
  4. 2 tsp. finely chopped fresh ginger [or 1/2 tsp. ground ginger]
  5. 1/4 tsp. crushed red pepper flakes
  6. 1 lb. boneless sirloin steak, thinly sliced
  7. 1 Tbsp. vegetable oil
  8. 1 cup water
  9. 1 cup water
  10. 6 cups broccoli florets
  11. 1 Tbsp. cornstarch
Instructions
  1. Mash Knorr® Homestyle Stock - Beef, 1 teaspoon sesame oil, brown sugar, ginger and red pepper flakes in small bowl with fork until blended. Toss steak with ½ of the stock mixture.
  2. Heat vegetable oil in large nonstick skillet over medium-high heat and brown steak, in 2 batches, stirring quickly, about 5 minutes. Remove steak and set aside.
  3. Stir remaining stock mixture, water and broccoli into same skillet and cook covered until broccoli is crisp-tender, about 3 minutes. Blend cornstarch with reserved 1 tablespoon water and stir into skillet. Bring to a boil over high heat, then reduce heat to low. Return steak to skillet and heat through. Stir in remaining 1 teaspoon sesame oil. Serve, if desired, with hot cooked rice.
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Beef Rouladen Recipe
Serves 8
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Prep Time
35 min
Cook Time
1 hr 35 min
Prep Time
35 min
Cook Time
1 hr 35 min
Ingredients
  1. 1/4 cup Dijon mustard
  2. 8 slices beef top round steak, (1/4 inch thick and about 2 pounds)
  3. Salt and pepper to taste
  4. 8 bacon strips
  5. 1 large onion, cut into thin wedges
  6. 3 tablespoons canola oil
  7. 3 cups beef broth
  8. 1/3 cup all-purpose flour
  9. 1/2 cup water
  10. Chopped fresh parsley, optional
Instructions
  1. Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks.
  2. In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
  3. Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return to gravy; heat through. Sprinkle with parsley if desired. Yield: 8 servings.
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Good Eats Meatloaf
Serves 6
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Prep Time
25 min
Cook Time
45 min
Prep Time
25 min
Cook Time
45 min
Ingredients
  1. 6 ounces garlic-flavored croutons
  2. 1/2 teaspoon ground black pepper
  3. 1/2 teaspoon cayenne pepper
  4. 1 teaspoon chili powder
  5. 1 teaspoon dried thyme
  6. 1/2 onion, roughly chopped
  7. 1 carrot, peeled and broken
  8. 3 whole cloves garlic
  9. 1/2 red bell pepper
  10. 18 ounces ground chuck
  11. 18 ounces ground sirloin
  12. 1 1/2 teaspoon kosher salt
  13. 1 egg
For the glaze
  1. 1/2 cup catsup
  2. 1 teaspoon ground cumin
  3. Dash Worcestershire sauce
  4. Dash hot pepper sauce
  5. 1 tablespoon honey
  6. Read more at: http://www.foodnetwork.com/recipes/alton-brown/good-eats-meat-loaf-recipe/index.html?oc=linkback
Instructions
  1. Heat oven to 325 degrees F.
  2. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
  3. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
  4. Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
  5. Read more at: http://www.foodnetwork.com/recipes/alton-brown/good-eats-meat-loaf-recipe/index.html?oc=linkback
Wine Suggestion for This Recipe
  1. Merlot
Holiday Cottage http://www.holidaycottagepage.com/
Beef and Bean Burritos with Hatch Chiles Recipe
Serves 4
You can use Mild chillies as well as Hot....
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Ingredients
  1. 2 tablespoons vegetable oil
  2. 1/2 medium white onion, chopped
  3. 1 small leek (tough green part of stalk removed and discarded), cleaned and thinly-sliced
  4. 4 cloves garlic, chopped
  5. 1 1/2 pounds ground sirloin (lean hamburger)
  6. Salt and freshly-ground pepper to taste
  7. Cumin, Oregano, and Chili Powder, to taste
  8. 1 roasted Hatch Chile Pepper, chopped*
  9. 1 can (7 ounces) of Enchilada Sauce (reserve remaining 1/2 can to drizzle over rolled burritos before baking)
  10. Refried Bean Mixture (see recipe below)
  11. Flour tortillas
  12. Cilantro leaves for garnish
  13. * If you don't have a Hatch Chile Pepper, you may substitute your favorite chile peppers.
Refried Bean Mixture
  1. 1 tablespoon vegetable oil
  2. 1/2 medium red onion, chopped
  3. 4 cloves garlic, chopped
  4. 1 can (16 ounces) refried beans
  5. 1 roasted Hatch Chile Pepper, chopped
  6. 2 strips bacon, browned to crispy and broken into pieces
  7. 1 tablespoon of your favorite hot sauce or taco sauce
  8. In a saucepan, heat 1 tablespoon vegetable oil, add red onion and sauté until fragrant. Add garlic and sauté 1 minute more. Add refried beans, Hatch Chile, bacon, and hot sauce. Mix well and gently heat on low for approximately 20 minutes.
Instructions
  1. n a large sauté pan or frying pan over medium-high heat, heat the vegetable oil. Add the onion and leek; cook until fragrant. Add garlic and cook 1 minute more. Add ground sirloin and sauté until brown. Add salt, pepper, cumin, oregano, and chili powder to taste. Add the Hatch Chile pepper and 1/2 can Enchilada Sauce; stir mixture well. Turn heat to medium low and gently simmer until the meat has absorbed all the sauce.
  2. Prepare Refried Bean Mixture.
  3. When ready to serve, heat the flour tortillas in the microwave for 1 minute. Spread each warm tortilla with some prepared Refried Bean Mixture and then some prepared Beef Mixture. Roll the prepared tortillas up enchilada style and place on microwave-safe serving dish.
  4. Drizzle remaining 1/2 can Enchilada Sauce over the top and sprinkle with the grated cheddar cheese. Microwave until cheese is melted and the burritos are hot. Garnish with fresh cilantro leaves, and more Enchilada Sauce, if desired.
  5. Optional garnishes: sour cream, salsa, and/or pico de gallo
  6. Serve immediately.
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