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Chicago Italian Beef

Ingredients

1 1/2 c. beef stock
1 c. water
3 tbsp. tomato paste
1/2 tsp. crushed red pepper
1/2 tsp. salt
1 bay leaf
1/4 tsp. minced garlic
1 lb. rare roast beef, sliced thin
2 lg. green peppers, sliced lengthwise
4 loaves Italian bread (4″-5″ long)

 

Instructions

Combine beef stock, water, tomato paste, pepper, salt, bay leaf and garlic in a skillet. Cover and simmer for 15 minutes. Taste and adjust seasonings. Add roast beef slices and green pepper
slices. Cook, uncovered, for 15 minutes. While beef is cooking heat bread in a 350 degree oven for a few minutes. Cut loaves of bread into half lengthwise. Dip each piece of bread, cut side down, into pan liquid (omit this step if you like a dry beef sandwich).

Assemble sandwiches dividing beef and peppers evenly between the 4 loaves of bread.

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BEEFY TOFU ENCHILADAS

Serving Size : 8
Preparation Time :0:00

 

Ingredients

8 8-inch soft flour tortillas
1/2 c Chopped onion
1 lb Ground beef browned and drained
1 cn Chopped green chilies (4oz)
1 Garlic clove — minced
1 t Dried cilantro
10 1/2 oz Firm tofu — mashed
1/2 ts Cumin seed
2 c Diced tomato, drained
2 c Thick tomato salsa
1 c Shredded cheddar cheese

 

Instructions

Preheat oven to 350 degrees. Lightly spray a 9×13 inch baking dish with non-stick spray. In bowl, combine all ingredients except tortillas, tomato salsa and cheese. Place 1/2 cup of mixture in center of each tortilla and roll. Place in baking dish, seam side down.

Pour salsa over enchiladas. Sprinkle with shredded cheese. Cover pan with aluminum foil and bake for 25 – 30 minutes.

Yields 8 servings.

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Beef Stifado

Serving Size : 8
Preparation Time :0:00

 

Ingredients
olive oil or butter
for browning meat and onions
3 pounds beef chuck or top round — cut in 2″ cubes
3 cloves garlic — chopped
3 bay leaves
1 cinnamon stick — broken in half
2″ long
1 teaspoon ground allspice
3/4 cup tomato paste
1 cup water
1 1/2 cups full-bodied red wine
3 pounds small white onions — peeled

 

Instructions

In a Dutch oven over high heat, warm oil. Add beef and brown well on all sides. Add garlic, bay leaves, cinnamon, and allspice; stir well. Dilute
tomato paste in the water and add to Dutch oven with wine.

Bring to a boil, reduce heat to very low, cover, and simmer gently until meat is tender (2 to 2 1/2 hours). Add water as needed to keep meat immersed in liquid at all times. Pan juices should be very thick when meat is done. About 40 minutes before meat is done, heat oil in a large skillet over medium-high heat. Add onions and cook until golden brown on all sides (about 10 minutes).

With a slotted utensil remove to paper towels to drain briefly. Add onions to Dutch oven and simmer until meat is done.

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BEEF SICILIANA

Serving Size : 2
Preparation Time :0:00

 

Ingredient

1 tb Lemon juice
2 ts Olive oil
1 1/2tsp chopped fresh mint
1/4 ts Minced fresh garlic
1 d Salt
1/4 ts Peppercorns, crushed
1 T-bone or porterhouse steak (12 oz)

 

Instructions

In small bowl combine all ingredients except peppercorns and steak; set aside. Press crushed peppercorns into steak; broil steak, on rack in broiling pan, 2 inches from heat source, turning once,
for about 3 minutes on each side or until done to taste. Remove to warmed platter and brush with mint mixture. Serve immediately.

Makes 2 servings

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BEEF & SALSA BURRITOS

Serving Size : 1
Preparation Time :0:00

 

Ingredients

1 1/4 pounds ground beef
1 1/2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10-oz.) frozen chopped spinach, thawed, — well drained
1 1/4 cups prepared chunky salsa
1 cup shredded cheddar cheese
8 medium flour tortillas, — warmed

 

Instructions

In large nonstick skillet, brown ground beef over medium heat 10 to 12 minutes or until no longer pink, stirring occasionally. Pour off drippings. Season beef with chili powder, cumin, salt and pepper. Stir in spinach and salsa, heat through. Remove from heat stir in cheese.

Spoon 1/2 cup beef mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center, overlapping edges.

Makes 8 burritos.

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