Beef

Beef Stroganoff

1 clove garlic, minced 1/2 cup chopped onion

1-2 T. canola or olive oil 1 lb. London Broil or Top Round Steak, sliced thinly

1/4 cup flour 1/2 t. salt

1/8 t. pepper 1 cup mushrooms (sauteed)

2 T. ketchup 1 can beef broth (Use more if needed)

1/2 cup sour cream Wide egg noodles (cooked in salted water)

Combine flour, salt, and pepper in a gallon Ziploc bag. Put sliced meat in bag, seal tightly, and shake to coat meat. Set aside. Sautee garlic, onion in oil. Add meat, and brown over medium heat. Add mushrooms (if desired), ketchup,and beef broth. Cover tightly; cook over low heat 1 hour until tender. (I add more broth during this time if too much liquid absorbs or evaporates. Don't let it get too thick.) Stir occasionally. Stir in sour cream just before serving. Serve over cooked noodles

NOTE: You can make double this recipe and freeze the extra. To freeze, cook the beef and simmer in the sauce. Do not add sour cream. Freeze in desired portions. To use, defrost and heat up meat mixture, then add sour cream.

*I prefer to use Minor's beef soup base, available at BJ's.

Burritos

1 lb. lean ground beef

tortillas/ taco shells

1 packet taco seasoning ( I prefer McCormick)

diced tomatoes

shredded lettuce

shredded cheese

sour cream

Brown ground beef in skillet. Add taco seasoning, following directions on packet. For burrito, put meat on tortilla, add cheese, tomatoes, lettuce, and sour cream to taste.

Chili

1 lb. ground beef 1/8 tsp cayenne pepper

1 lg. onion OR 2-3 drops tobasco sauce

1 (1lb. 13 oz) can tomatoes 1/8 tsp. paprika

1-2 tsp. chili powder 1 can (15 oxs.) kidney beans

2 tsp. salt 2 bay leaves

Brown beef, add onion, and rest of ingredients. Simmer an hour or so to let

flavors blend. NOTE: Leftovers freeze well in an airtight container.

Crock Pot Beef Stew

2 lbs. stew meat, cut in 1 inch cubes 1 onion, chopped

¼ c. flour 1 bay leaf

1 tsp. salt 1 tsp. paprika

1 ½ c. beef broth 4-5 handfuls baby carrots

1 tsp. Worcestershire sauce about 6 potatoes, cubed

1 clove garlic 1 stalk celery, if desired

Mix flour, salt, pepper (to taste) in a large Ziploc bag. Add meat and shake to coat meat. Put meat in crock pot. Add remaining ingredients and stir to mix. Cover and cook on Low for 10-12 hours, or on High for 4-6 hours. Stir well before serving.

Mary Beth's Italian Roast Beef

1 Sirloin Tip (or London Broil)

Salt & pepper to taste

1 onion, sliced

Garlic, basil, oregano to taste

Rub meat with seasonings and cook in crock pot in one inch water or in oven at 300 degrees until meat temperature is 140 degrees. Remove from pan, let cool. Keep juices and put in large pot with onions and green pepper slices. Season to taste. Slice beef into thin slices and place in pot with juices. Simmer in juices low and slow until tender. Serve on sandwiches or over rice or noodles.

Prime Rib

Rub Carl’s Seasoning all over roast and put on raised rack in a roasting pan with the fat side up. Bake uncovered at 325 degrees on convection roast. Allow 15 min./lb for rare meat, 20 min/lb for medium. Allow to sit for 10-20 minutes before carving.

Shanghai Beef

10oz Birds Eye Chinese style stir-fry vegetables

1 tsp. ginger

2Tbl. Oil

1Tbl Soy sauce

¼ c. water

1 garlic clove (minced)

1tsp. cornstarch

½ lb. flank steak (cut into strips)

Remove seasoning pouch from vegetable pack. Combine ginger, soy sauce, and garlic in a small bowl; add beef and toss. Heat oil in skillet or wok. Add beef and stir fry until lightly browned. Stir in vegetables, reduce heat; cover and simmer for 3min. Stir once. Sprinkle contents of seasoning pouch over vegetables. Combine water and cornstarch; pour into skillet. Cook and stir about 1min until thickened. Makes about 3 servings. Serve with rice.

Waikiki Meatballs

Always a hit with whomever I serve this to. A great way to cover up hamburger! You can

Make the meatballs ahead, cook them, and freeze them, then warm them and make sauce.

1 1/2 lbs. lean ground beef 2/3 c. cracker crumbs

1/3 c. minced onion 1 egg

1 1/2 tsp. Salt 1/4 tsp. ginger

1/4 c. milk 1 Tbsp. shortening

2 Tbsp. Cornstarch 1/2 c. brown sugar

1/3 c. vinegar 1 Tbsp. soy sauce

1 can (13 1/2 oz.) pineapple tidbits, drained (reserve syrup)

Mix meat, crumbs, onion, egg, salt, ginger, and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet; brown and cook meatballs. Remove

meatballs keep warm. Pour fat from skillet.

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar, and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple, and green pepper; heat through. Makes 6 servings.

Slow Cooker Italian Beef Sandwiches

3 c. water 1 tsp. salt

1 tsp. pepper 1 tsp. oregeno

1 tsp. basil 1 tsp. onion salt

1 tsp. dried parsley 1 tsp. garlic powder

1 bay leaf 1 (.7 ounce) package dry Italian-style salad dressing mix

1 (5lb.) rump roast

Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil. Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Crock Pot Mongolian Beef 'n' Broccoli

1 lb. large stew beef chunks 2 tsp. olive oil
1 large onion, thickly sliced into wedges 1 tbsp. minced garlic
1/2 cup soy sauce 1/2 cup water
1/2 cup brown sugar 1/4 tsp. ground ginger
1/2 cup hoisin sauce 2 tsp. sesame oil
Fresh Broccoli florets Toasted sesame seeds for garnish

1. Pound beef chunks flat with meat hammer/tenderizer or bottom of flat heavy object. Place in bottom of crockpot
2. Combine next ingredients I small bowl. Pour over beef and stir to evenly distribute.
3. Cook on low for 5-6 hours.
4. Remove as much of the liquid and place in saucepan. 5. Make a slurry of 3 tbs water with a heaping tbs of cornstarch.
6.Add to liquid and cook until it thickens. (add a little more cornstarch/water mixture if not thick enough. 3:1 ratio water to cornstarch). It should be like a nice thick gravy or sauce.
7. Return thickened liquid back to crockpot and stir.
8. Start cooking your *rice.
9. While rice is cooking, place broccoli florets on top of beef and sauce and stir a little to get moist. Cover. (20 minutes is just right)

Serve over rice and add sesame seeds to garnish.

* I added red pepper strips with the broccoli because Douglas requested them.
* original recipe called for 1 tsp grates fresh ginger root
* this is for white rice. If making brown rice, you'll have to start the rice much earlier, or your broccoli will turn to mush. Ick!

Slow Cooker Italian Beef

3 c. water

1 tsp. salt

1 tsp. black pepper

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. onion salt

1 tsp. dried parsley

1 tsp. garlic powder

1 bay leaf

1 (.7oz) package dry Italian salad dressing mix

1 (5 lb.) rump roast

Combine all ingredient besides salad dressing in saucepan and bring to boil. Place roast in slow cooker, pour salad dressing over meat. Cover and cook on low for 10-12hrs or on high for 4-5 hrs.

Mama Savoldi's

RECIPES