Categories

Subscribe via Email

Enter your email address to subscribe and receive notifications of new posts by email.

BEEF ROULADEN

Serving Size : 8
Preparation Time :0:00

 

Ingredients

1/4 cup Dijon mustard
8 slices top round steak, 1/4 inch thick — (about 2 lbs)
Salt and pepper — to taste
8 bacon strips
1 large onion, cut into thin wedges
3 tablespoons cooking oil
3 cups beef broth
1/8 cup all-purpose flour
1/2 cup water
Chopped fresh parsley — optional

 

Instructions

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 and secure with wooden picks. Brown in a skillet in oil; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until meat is tender. Remove heat and keep warm.

Combine flour and water until smooth; stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove wooden picks from meat and return to gravy; heat through.

Sprinkle with parsley if desired.

Share

Beef Montparnasse

Serving Size : 6
Preparation Time :0:00

 

Ingredients

2 pounds round steak — in serv. size pieces
2 tablespoons shortening
2 slices bacon — crumbled
6 small white onions
6 new potatoes — peeled
2 3 oz. cans mushrooms — with liquid
1/2 cup dry white wine
1 tablespoon minced parsley
2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf

 

Instructions

Heat pressure cooker. Add shortening; brown steak. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe.

Cook for 15 minutes. Let pressure drop of its own accord. Remove bay leaf.

Thicken gravy, if desired.

Share

Beef Kabobs

Serving Size : 6
Preparation Time :0:00

 

Ingredients

1/4 Lb Beef Tenderloin — Cut In 1″ Cubes
4 Cherry Tomatoes
1 Red Onion — Cut In 1″ Cubes
1 Zucchini — Cut In 1″ Cubes
8 Mushroom Caps
1 Red Bell Pepper — Cut In 1″ Cubes
1 C Red Wine
1 Tbsp Parsley — Chopped
1 Tbsp Oregano — Chopped
1 Tbsp Rosemary — Chopped
2 Tbsp Olive Oil
2 Cloves Garlic — Minced

 

Instructions

Arrange meat and vegetables on skewers in attractive patterns. I usually try to make each one different. Place in a shallow dish.
Combine the wine, oil and herbs and pour over the kebobs. Marinate for about 2 hours turning occasionally.

Prepare the grill. Place the skewers on the grill and baste, turning every few minutes. Cook until cooked through, about 8 minutes.

Share

BEEF EN DAUBE

Serving Size : 6
Preparation Time :0:00

 

Ingredients

2 lb Lean stewing beef
2 Sl Bacon — diced
2 Doz tiny boiling onions
1 tb Red wine vinegar
1 tb Brown sugar
1 1/2 c Dry red wine
Salt and pepper to taste
2 Buds garlic — minced
1 t Fresh thyme OR
1/2 ts Dried thyme
1 t Beef stock base
2 Strips orange peel
2 tb Cornstarch
2 tb Parsley — chopped

 

Instructions

Cut meat in 1-inch cubes. Fry bacon until crisp.
Remove from pan. Pour off all but 2 tablespoons drippings. Brown meat and onions in drippings. Transfer to crockery pot along with bacon. Add vinegar and brown sugar to pan drippings. Cook 1 minute, stirring. Pour in wine. Bring to a boil. Pour over meat. Season with salt, pepper, garlic, thyme, stock base and orange peel. Cover. Cook on LOW 8 hours. Turn to HIGH. Mix cornstarch with 1 tablespoon cold water.

When pan juices are bubbling, stir in cornstarch paste. Cook, stirring until thickened. Garnish with parsley.

Makes 6 servings.

Share

Beef En Brochette

Serving Size : 6
Preparation Time :0:00

 

Ingredients

1 can (13 1/4 oz.) pineapple chunks
1/2 cup Heinz 57 sauce
2 Tablespoons dry white wine
1 Tablespoon salad oil
1/2 teaspoon salt
Dash pepper
2 pounds beef sirloin tip or top round — cubed
salt and pepper

 

Instructions

Drain pineapple, reserving 1/2 cup liquid. Cover and refrigerate pineapple chunks. Combine the 1/2 cup pineapple liquid with 57 sauce and next 4 ingredients; pour over meat.

Marinate 2 to 3 hours in refrigerator, turning occasionally. Thread meat and pineapple chunks alternately on six (12 inch) skewers, allowing 4-5 pieces of meat and 5-6 pieces of pineapple for each skewer.

Brush with marinade; season lightly with salt and pepper. Grill or broil 3 inches from heat source 5 minutes on each side for medium rare.

Makes 6 servings.

Share