Beef

Steak Diane

Many of the classic recipes like Steak Diane are enjoying new popularity.

Serves 2

Ingredients

2 (6 ounce) Beef tenderloin filets

1 Tablespoon Oil

2 Tablespoons Butter

2 Tablespoons Shallots, minced

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Brandy or Cognac

2 teaspoons Parsley, chopped

Salt and pepper to taste

Directions

Heat the oil in a skillet. Cook the beef to the desired temperature. Remove to a warm plate. Melt the butter in the skillet. Add the shallots and cook until soft. Add the Dijon and Worcestershire. Simmer for 2

minutes. Add the brandy and parsley. Cook for 1 minute. Serve over the steaks.

Baked Spaghetti II

Ingredients

Saute in olive oil until tender:

1 cup chopped onion

¼ cup chopped bell pepper

Add:

2 cans (28 oz.) stewed tomatoes un-drained

1 can sliced mushrooms drained

1 sm. Can black olives

1 ¼ tsp. oregano

Salt and garlic powder to taste

Add 1 lb. Browned hamburger (drained)

Simmer to blend

Cook in boiling salted water,

angle hair spaghetti

Directions

Layer in 13 x 9 inch pan:

½ of the spaghetti, ½ meat sauce, top with 1 cup grated cheddar cheese

Repeat with rest of spaghetti, the rest of the sauce and 1 more cup of grated cheddar cheese.

Mix 1 can cream of mushroom soup with ¼ cup water pour over spaghetti, and top with fresh grated parmesan cheese.

Bake 350 degrees for 35 minutes.

Oriental-Style Stuffed Peppers

The flavors of the Orient go well with

baked peppers.

Serves 4

Ingredients

4 Green or red bell peppers

1 cup Cooked white rice

2 teaspoons Oil

1/4 cup Onion, minced

1 teaspoon Ginger, fresh, peeled and minced

1 teaspoon Garlic, minced

1 pound Ground chuck

3 Tablespoons Soy sauce

1 Tablespoon Sherry

1 cup Beef broth

Directions

Cut the tops off the peppers. Remove the inner membrane. Drop into boiling water for 3 minutes. Drain.

Heat the oil in a skillet. Add the onion, ginger and garlic. Cook for 2 minutes, stirring frequently.

In a large bowl mix the rice, onion, ginger, garlic, meat, soy, sherry and broth.

Add the mixture to the peppers.

Stand the peppers up in a deep casserole dish.

Cover with foil and bake at 350 for 45 minutes.

Remove the foil and bake for 15 minutes longer.

Serve warm.

Hawaiian Burgers

By Nick Sundberg

(TopSecretRecipes.com)

The flavors of pineapple and teriyaki sauce combine to add new dimensions to burgers.

Serves 4

1 pound Ground chuck

4 Pineapple slices, in juice

1/2 cup Teriyaki sauce

4 Cooked bacon strips

4 Buns

Mix together 3 Tablespoons of pineapple juice with the teriyaki sauce. Form the beef into 4 patties.

Marinate them in the mixture for 5 minutes.

Grill the burgers and pineapple slices.

Top the beef and pineapple with the bacon.

Serve warm.

Classic Cabbage Rolls

Yield: 4 servings

Ingredients

1 medium head cabbage, cored

1-1/2 cups chopped onion, divided

1 tablespoon butter

2 cans (14-1/2 ounces each) Italian stewed tomatoes

4 garlic cloves, minced

2 tablespoons brown sugar

1-1/2 teaspoons salt, divided

1 cup cooked rice

1/4 cup ketchup (hot)

2 tablespoons Worcestershire sauce

1/4 teaspoon pepper

1 pound ground chuck beef

1/2 pound sausage

1/2 cup V-8 juice, optional

Directions

1. In a dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large leaves(refrigerate remaining cabbage for another use); set aside.

2. In a sauce pan, saute 1 cup onion in butter until tender. Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring

occasionally.

3. Meanwhile, in a bowl, combine rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well.

4. Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. Cover and cook over medium-low heat for 1 hour. Add V-8 juice if desired.

5. Reduce heat to low; cook 30 minutes longer or until rolls are heated through

and meat is no longer pink.

Joy's Meat Loaf

This is my most requested recipe.

Ingredients and Instructions

In a food processor

Prepare 2 cups corn flake crumbs; then set aside.

Combine 1/2 cup each; then set aside.

chopped celery

chopped onion

chopped green bell pepper

Mix together the following; then set aside.

2 slightly beaten eggs;

1 small can tomato paste

1/2 cup Hot tomato Catsup

1/2 cup honey

2 tablespoons Worcestershire Sauce

Using your food processor, mix together

1 pound ground chuck

1/2 pound ground pork

In a large mixing bowl,

combine all of the above ingredients: 1,2,3,4,5,

then add 1 teaspoon of each:

Sage

Oregano

Tarragon

Add salt and black pepper to taste.

Mix well by hand.

Separate meat mixture into two parts.

Take 1 part at a time--return to food processor,

and pulse slightly--just enough to give a fine texture. DO NOT OVER-PULSE.(You don't want mush.)

Form into two loaves and put in loaf pans.

In a small bowl prepare a mixture of 1/2 hot catsup and 1/2 honey. Spread on top of each loaf.

Bake in 350 degree preheated oven for 1 hour.

Leave in loaf pans to cool for 15 minutes to absorb some of the fat in pans.

(This keeps the loaves moist and tasty.)

This definitely is not a diet entrée.

My Special Lasagna

One day ahead, in a roasting pan sprayed with pam, brown small pork loin roast in butter. Remove roast from pan. In the pan, sauté 1 large chopped onion and 1 garlic clove,just until tender. Drain well. Stir in 2 small cans tomato paste and 1 large can Rotel tomatoes. Add oregano, salt, pepper, brown sugar to taste, basil and red pepper. Place tomato mixture in food processor and blend well. Return to roasting pan.

Put browned pork lion back in roasting pan with sauce and cook slowly for several hours, until meat comes apart with fork. Stir occasionally while roasting.

Remove pork roast from sauce. Separately, chill sauce and meat in refrigerator over night. Next day, remove any fat. Chop the lean, tender meat in fine pieces. Remove top fats from chilled sauce. Return chopped meat to sauce. Set aside.

Brown 1 lb. lean, ground chuck beef in a large skillet. Cool. In food processor, blend to fine grade. Set aside.

Prepare the following Sauce:

1 can Rotel tomatoes blended

1/2 c. chopped onions

1 6 oz. can tomato paste

1/2 c. water

1 garlic clove, minced

1 teaspoon oregano leaves

1/4 teaspoon pepper

Cover and simmer for 30 minutes. Set aside.

*For extra sauce double the recipe.

Boil 8 ozs. lasagna noodles, rinse with cold water and drain. Butter noodles so they won't

stick. Set aside.

Need: 1 lb. ricotta cheese

2 6oz. pkgs. Kraft Natural Low Moisture Part Skim Mozzarella Cheese

1/2 cup (2 ozs.) Kraft Grated fresh Fresh Parmesan Cheese

In a large baking dish (11 3/4 x 7 1/2) Layer with a little sauce on bottom and then layer

with the following in this order:

1. Noodles

2. Pork and Sauce

3. Ricotta Cheese

4. Noodles

5. Beef and Sauce

6. Mozzarella Cheese

7. Noodles

8. Sauce

9. Fresh Parmesan Cheese

Bake at 375 degrees for 30 minutes. Let stand for 10 minutes before serving. Freezes well. Thaw before baking. Serves 6 to 8 people.

Harrisburg PBS Channel WVPT

Cooking Contest

First Place Winner

Joy's Beef Chili with Beans

Ingredients

6 pounds ground lean beef (I use sirloin)

3 large onions, chopped

2 cups green bell peppers

4 - 6 cloves garlic

32 ounces canned Rotel tomatoes (blended)

24 ounces tomato sauce

2 small cans tomato paste

3 teaspoons cumin

2 teaspoons paprika

5 Tablespoons chili powder

1 2 Tablespoons ground hot red pepper

2 (1 ounce) squares Baker's chocolate or 2 Tablespoons cocoa

2 (12 ounce) cans beer

3 Tablespoon dark brown sugar (or more, taste after eachspoon)

Salt and cayenne pepper to taste

1 Quart tomato juice (add one half first and one half later)

1 Tablespoon Worcestershire sauce

5 6 (15 oz.) cans Ranch Style Pinto Beans with No Salt Added

Instructions

Spray pam in a very large, heavy skillet. Brown meat, one package at a time. DRAIN MEAT WELL

While meat is draining, brown onions in same skillet.

In a very large, heavy kettle mix drained meat and onions. Add remainder of ingredients,

EXCEPT BEANS. Heat until hot.

Take off heat and blend meat mixture in the food processorfor a finer texture. BE CAREFUL NOT TO OVER BLEND. Hit the pulse two or three times,

quickly. Just enough to mix well and so the bell peppers and onions will be fine.

Return to the same large pot and simmer uncovered, stirring often for at least 4 hours.

After it simmers for awhile, add the remaining tomato juice. You may add a little water, if

needed, as it cooks.

Add beans. Serve with fritos and grated cheddar cheese.

Freezes well Yield: Approximately 20 servings

BAKED SPAGHETTI

Recipe Courtesy of Sue Pryce, West Virginia

Ingredients

1 – 1 lb. Angel Hair Spaghetti

1 lg. Jar Ragu Traditional Spaghetti Sauce

2/3 cup Parmesan Cheese

1 lb. Ground round, browned and drained

1 – 1 lb. Container cottage cheese

Sharp cheddar cheese

Directions

Cook spaghetti, drain. Turn into large mixing bowl. Add browned ground round, Parmesan cheese and spaghetti sauce. (I use almost the full jar of sauce so the mixture will be wet throughout.) Mix all ingredients well and turn into a 13x9x2 pan. Spread cottage cheese over the spaghetti mixture. Spread thin layer of spaghetti sauce over the cottage cheese. Bake at 350 degrees for approx. 25 minutes. Test to be certain it is hot in the center. Sprinkle shredded sharp cheddar cheese over entire top and bake an additional 5 minutes. Cool slightly.

Cut in squares to serve.

Spice Blend for Barbecued Meat

Use this spice blend to season meats before grilling or smoking.

Makes about 1/3 cup

1/2 teaspoon Mustard, dry

1 1/2 teaspoons Granulated garlic

1 Tablespoon Chili powder

1 1/2 teaspoons Cumin

2 Tablespoons Paprika

1 1/2 teaspoons Black pepper

1 1/2 teaspoons White pepper

1 teaspoon Cayenne pepper

1 1/2 teaspoons Brown sugar

1 1/2 teaspoons Salt

Blend all ingredients. Use immediately or store in an airtight jar at room temperature.

Cubed Steaks with Gravy

From Debbie Jobst, my Niece

Ingredients

6 beef cube steaks

flour

1 Tbs. oil

sliced onion rings

3 c. water, divided

1 envelope brown gravy mix

1 envelope onion gravy mix

1 envelope mushroom gravy mix

Instructions

Flour the steaks and cook in oil until brown. Transfer to slow cooker. Add the onion and 2 cups water. Cover and cook on low 6-8 hours, until meat is tender. In a bowl, whisk together gravy mixes with remaining 1 c. water. Add to slow cooker; cook 30 minutes longer.

Italian Pot Roast

Prep: 5 minutes Cook: 5-8 hours

Yield: 8 servings

Ingredients

1 (2-1/2 pound) boneless beef round roast

1 medium onion, sliced

1/4 teaspoon salt

1/4 teaspoon pepper

2 (8 oz) cans no salt added tomato sauce

1 (0.7 oz) package Italian salad dressing mix

2 cups sliced carrots

2 cups sliced celery

Instructions

Slice roast in half for even cooking; place in a 3-1/2 quart electric slow cooker. Add onion and remaining ingredients.

Cover and cook on high setting 4 hours or until roast is tender.

Add carrots and celery and cook for 1 hour longer.

Or, cover and cook on high setting 1 hour; reduce to low setting and cook 7 hours.

Slice meat to serve.

Sweet ’n’ Sour Meatballs

Ingredients

3 eggs

1 medium onion, chopped

1-1/2 cups dry bread crumbs

1 teaspoon salt

2 pounds ground beef

2 tablespoons vegetable oil

SAUCE

3-1/2 cups tomato juice

1 cup packed brown sugar

10 gingersnaps, finely crushed

1/4 cup white vinegar

1 teaspoon onion salt

Instructions

In a bowl, combine the eggs, onion, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches in oil.

Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.

In a saucepan, combine the sauce ingredients.

Bring to a boil over medium heat, stirring until

cookie crumbs are dissolved. Pour over meatballs.

Bake, uncovered, at 350° for 40-45 minutes or until meat is no longer pink.

Yield: 8 servings.

Taco Pie

Ingredients

1 (8 ounce) package refrigerated crescent rolls

1 pound ground beef

1 (1 ounce) package taco seasoning mix

1 (16 ounce) container sour cream

8 ounces shredded Mexican-style cheese blend

1 (14.5 ounce) package crushed tortilla chips

Instructions

1 Preheat oven to 350 degrees F (175 degrees C).

2 Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.

3 Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.

4 Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

Makes 8 servings

Steak Diane II

Ingredients

4 (3-ounce) center-cut beef tenderloin medallions, trimmed off all fat

4 tablespoons butter, divided

Salt and pepper to taste

1 teaspoon Worcestershire sauce

2 tablespoons finely chopped shallots or green onions

1/8 teaspoon garlic, minced

1/4 cup mushroom caps, sliced 1/8-inch thick

1 tablespoon fresh lemon juice

1 teaspoon dry mustard powder

1/2 teaspoon fresh thyme leaves

1/4 cup heavy cream

1 ounce (2 tablespoons) brandy or Cognac

1 tablespoon chopped fresh parsley leaves

1 tablespoon chopped fresh chives

1/2 teaspoon salt or to taste

Coarsely ground black pepper to taste

Directions

Working with one piece of steak at a time, place each between two pieces of plastic wrap. Working from the center to the edges, gently pound each piece of steak with a meat mallet to 1/2-inch thick.

In a small frying pan (8- or 10-inch) over medium heat, heat 1 tablespoon butter for 1 minute. Add the tenderloin steaks, sprinkle with a little salt and pepper; increase heat to medium-high and sauté exactly 2 minutes on each side. Remove them to a plate and chill in the refrigerator for 5 minutes.

In a large frying pan over medium heat, melt remaining 3 tablespoons butter; stir in Worcestershire sauce. Place the shallots or green onions, garlic, and mushrooms in the center of the pan with the tenderloin steaks around the edges. Using a spoon, stir and toss the mushroom mixture approximately 2 minutes. Add lemon juice, salt. and pepper. Turn the steaks and add the thyme, chopped parsley, and dried mustard powder.

Now cook the steaks to the doneness you like. Leave them in the pan and add the heavy cream and chives. Tilt the pan slightly, and pour the brandy or cognac into the front edge of the pan; turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out. Check out Flambe for hints and tips.

Place steak medallions on individual serving plates and top with the sauce from the pan.

Note: You may want to slightly undercook the steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't overcook them.

Makes 2 servings.

Teriyaki Marinated Flank Steak

Yield: 6 servings

234 calories per serving.

13.3 Fat

Ingredients

1 (1 1/2-Pound) lean flank steak

1 cup unsweetened pineapple juice

1/4 cup dry sherry

1/4 cup reduced-sodium soy sauce

2 cloves garlic, minced

1 teaspoon dry mustard

1/2 teaspoon ground ginger

1/3 teaspoon curry powder

Vegetable cooking spray

Directions

Trim fat from steak. Place steak in a large shallow dish. Combine pineapple juice and next 6 ingredients, stir well. Divide mixture in half. Cover and chill half of mixture for use during grilling. Pour remaining half over steak. Cover and marinate in refrigerator 24 hours, turning occasionally.

Remove steak from marinade; discard marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place steak on rack and cook 7 to 8 minutes on each side or to desired degree of doneness, turning and basting frequently with reserved pineapple juice mixture. Slice steak diagonally across grain into 1/4-inch-thick slices.

Sloppy Joes

Yield: 6 servings

277 calories per serving

10. Fat

Ingredients

1 pound ground chuck

1/2 cup chopped onion

1/2 cup chopped celery

2 cloves garlic, minced

1 (8-ounce) can no-salt added tomato sauce

1 (6-ounce) can no salt added tomato paste

1 tablespoon vinegar

2 teaspoons sugar

1/2 teaspoon dry mustard

1/2 teaspoon salt

3 English muffins, split and toasted

Directions

Combine ground chuck, onion, celery, and garlic in a 2 1/2 quart pan. Cover until meat is no longer pink, stirring often to break up. Drain and pat dry with paper towels. Wipe pan drippings from pan with a paper towel.

return meat to pan, stir in tomato sauce and next 5 ingredients. Cook until heated, stirring occasionally.

To serve, place 1/2 cup meat mixture over each English muffin half.