Shareware 1 2 the Maxx/sw_1.zip/sw_1/COOKING/QB_BEEF1.ZIP/STEAKS

Text File | 1991-04-01 | 21KB | 559 lines

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Title: Pillow Case Jerky
Keywords: Meats, Beef, Jerky

1       Large    Boneless Butt Roast
                 Salt And Pepper

Get as large a Boneless Butt as you can.  Cut the individual muscles
out of the meat and cut off and discard all the fat and connecting
tissue.  Cut the meat across the grain as thin as possible.  1/16
to 1/8th of an inch.  The thinner the slices, the easier it will be
to dry.  Salt and pepper the meat generously on both sides, using
more pepper than salt.  Lay out the meat strips on a cake or oven
rack without overlapping them.  Set the rack in an insert fireplace
and cook on low heat for 8 to 10 hours, turning every 3 to 4 hours,
until dried.  You can do the same with a dehydrator or oven, but it
wont turn out as good.  After it's done, store in a pillowcase.
Don't STORE it in plastic, as the meat has to be able to breath, and
a paper sack will leave a paper taste.


From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988

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Title: Beef Jerky
Keywords: Meats, Beef, Jerky

2 to 3  Pounds  Round, Chuck Steak Or Chuck Roast
1       Tsp     Onion Salt
1/2     Tsp     Salt
1/2     Tsp     Garlic Salt
1/2     Tsp     Lemon Pepper
1/2     Tsp     Sausage Seasoning
1/2     Tsp     Thyme
1/2     Tsp     Oregano
1/2     Tsp     Marjoram
1/2     Tsp     Basil

Combine the spices in a dish.  Cut the meat into strips less than
1/4 of an inch thick.  Remove ALL fat.  Sprinkle one side with the
combined seasonings and beat with a meat hammer.  Turn and repeat
the seasoning and beating.  Place the strips on a cookie sheet or
other flat pan.  Place in a 120 degree F. oven for 4 hours.  Turn
and put back for another 4 hours.  Keep the oven door propped open
for the entire time to allow the moisture to escape.  With a gas
oven, the pilot light may be enough to provide the heat.  Store in a
plastic bag.

From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988

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Title: Wild Turkey Tenderloin
Keywords: Meats, Beef, Steaks

1       Whole   Beef Tenderloin
                Rock Salt
                Black Pepper
                Wild Turkey Whiskey

Trim the small ends off the tenderloin and roll in rock salt.  Wrap
in a towel and refrigerate for one week.  Coat the tenderloin with
pepper and charcoal, turning on each side for a total of 30 minutes,
or until done to your liking.  To serve, slice across the grain.

From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988

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Title: Surprise Steak
Keywords: Meats, Steaks, Beef

1       Each    Sirloin Steak, Cut 3-inches Thick.
1       Pound   White Sugar
1/4     Cup     Brown Sugar, Firmly Packed

Mix the sugars together and work well into the meat on all sides.
Cover completely.  Broil over charcoal fire for 15 minutes on each
side.  Place on a baking sheet and bake for 30 minutes at 350
degrees F.  The sugar will all burn off, leaving a juicy, Medium
Rare steak.

From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988

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Title: Prosciutto Wrapped Tenderloin
Keywords: Beef, Steaks, Meats, Ham

Yield: 2 to 4 Servings


4       Each    Tenderloin Steaks, Cut 1-inch Thick
                Salt and Freshly Ground Pepper To Taste
4       Thin    Slices Of Prosciutto (Italian) Ham
2       Tbls    Olive Oil
3       Tbls    Butter
1/2     Cup     Red Wine
1       Tbls    Bottled Beef Bouillon Concentrate
1/2     Cup     Water

Salt and pepper each steak and wrap the outer edge with the
prosciutto slices, fastening with toothpicks.  In a heavy skillet,
heat the olive oil and 2 Tbls of butter on medium high heat.  Saute
the steaks about 2 to 3 minutes per side for rare or until done to
your liking.  Remove the steaks from the pan and keep warm.  Reduce
the heat and allow the pan to cool slightly.  Pour in the wine and
deglaze the pan.  Add the bouillon and water then simmer until
reduced by half.  Stir in the extra Tbls of butter and melt.  Pour
the sauce over the steaks and serve.

From Cow Country Cusine By Kathy G Mc Craine Copyright 1988

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Title: Chateaubriand With Marchand de Vin Sauce
Keywords: Meats, Beef, Steaks

Yield: 8 to 10 servings

1       Whole   Tenderloin, About 2 1/2 Pounds
1/2     Cup     Olive Oil
                Juice Of One Lemon
1       Large   Clove Garlic, Crushed
                Salt And Coarse Ground Pepper, To Taste
2 to 3  Sprigs  Fresh Thyme (Optional)

Salt and pepper the steak and rub with a mixture of the oil, lemon
juice and garlic.  Let sit at room temperature about 1 hour.  Over a
charcoal (Preferably gas) grill, char the steak over an extremely hot
fire, 2 to 3 minutes per side.  Remove the steak to a roasting pan
with a rack in the bottom.  Bake in a preheated 375 degree F.
preheated oven about 20 minutes per pound for medium rare.  To
serve, slice thin on the diagonal and serve with Marchand de Vin
sauce. (Recipe #7)

From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988

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Title: Marchand De Vin Sauce
Keywords: Meats, Beef, Steaks, Sauces

2       Tbls    Oil
2       Tbls    Unbleached Flour
1       Small   Onion Finely Chopped
10      Ozs     Beef Broth (1 can) PLUS
10      Ozs     Water (1 can full)
3       Tbls    Tomato Paste
1/2     Cup     Ham, Finely Chopped
1/2     Cup     Mushrooms, Chopped
4       Medium  Shallots Or Green Onions, Finely Chopped
4       Tbls    Butter
1/2     Cup     Dry Red Wine
1       Tbls    Lemon Juice
1       Tbls    Fresh Thyme, Chopped (Or 1 Tsp Dried)
1       Tbls    Worcestershire Sauce

Make a roux by stirring 2 Tbls of oil and 2 Tbls of flour in a heavy
skillet, over medium heat, until chocolate brown.  Add the onion and
wilt then add the broth, water, tomato paste, ham and mushrooms.
Cook until thickened and reduced to half, about 30 minutes.  In a
small pan, saute the shallots in 4 Tbls of butter.  Add the red wine
and simmer several more minutes.  Add the lemon juice,
Worcestershire sauce and thyme.  Before serving, strain out the
solids and serve over the steak.

From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988

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Title: Anticuchos
Keywords: Meats, Beef, Steaks, Mexican

1       Large   Sirloin Steak
2       Large   Garlic Cloves
4 to 6  Medium  Jalapeno Peppers
1       Cup     Red Wine Vinegar
1 1/2   Cup     Water
2       Tsp     Salt
1/2     Tsp     Pepper
1       Tsp     Oregano
1       Tsp     Cumin
1       Tsp     Ground Red Chile

In a blender or food processor, grind the jalapenos and peeled
garlic to a pulp.  Add all the other ingredients, except the meat,
and blend well.  Cut the meat into 1-inch cubes and place in a large
bowl, and cover with the marinade.  Marinate overnight or all day.
Place the meat on skewers and cook on the grill over mesquite wood,
basting frequently with the sauce.  Serve with warm flour tortillas
and plenty of Mexican beer with lime slices.

From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988

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Title: Four-Pepper Steaks
Keywords: Meats, Steaks, Beef

Yield: 4 Servings

4       Each    Tenderloin Steaks, Cut 1 1/2-inches Thick
3       Tsp     Szechuan Peppercorns
3       Tsp     Black Peppercorns
3       Tsp     Green Peppercorns (Dried)
1       Tsp     Crushed Red Pepper
                Salt To Taste
1       Tbls    Olive Oil
2       Tbls    Butter
1/2     Cup     Dry Red Wine
1       Tbls    Bottled Beef Bouillon Concentrate

Crush the peppers with the back of a flat wooden spoon and mix
together.  Coat each of the steaks with the pepper and salt to
taste.  Heat the oil and 1 Tbls of butter in a heavy skillet, and
saute the steaks over medium heat for 2 to 3 minutes per side for
medium rare.  Remove the steaks and reduce the heat.  Deglaze the
skillet with the wine and cook until slightly reduced.  Add the beef
bouillon concentrate and stir.  Add 1 Tbls butter and cook, stirring
until the butter melts and the sauce thickens.  Return the steaks to
the pan to coat with the sauce and serve.

From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988

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Title: Quick Peppercorn Steak
Keywords: Meats, Beef, Steaks

4       Each    Rib-Eye Steaks, 3/4-inch Thick
2 to 3  Tbls    Peppercorns
4       Tbls    Butter
                Salt To Taste
1/4     Cup     Brandy
1       Cup     Heavy Cream
1/4     Pound   Mushrooms, Quartered

Crush the peppercorns and press evenly into both sides of the
steaks.  Cover and refrigerate for several hours.  Heat the butter
in a heavy skillet and fry the steaks for approximately 3 minutes.
Turn and add the salt and fry for 3 more minutes.  Discard the
excess fat from the skillet, pour the brandy over the steaks and
flame.  Remove the steaks and add the cream and mushrooms.  Cook
approximately 3 minutes to dissolve the juices.  Pour over the
steaks and serve.

From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988

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Title: Easy Chinese Steak
Keywords: Meats, Beef, Steaks

2       Pounds  Top Sirloin Steak
1       Cup     Soy Sauce
1/2     Cup     Dry Sherry
                Cornstarch
                Oil Necessary To Saute Meat And Vegetables
1/2     Pound   Mushrooms, Sliced
2       Large   Onions, Peeled And Sliced

Trim the steak and slice thinly across the grain.  Place in a glass or
ceramic bowl and add 1/2 cup of soy sauce and 1/2 cup of dry sherry.
Marinate overnight or a minimum of 2 hours. To prepare, drain the
marinade from the meat and pat the meat dry with paper towels.  Coat
well with the cornstarch.  Heat the oil in a heavy wok or skillet
until hot.  Stir fry the steak in small bunches until all the meat
is cooked.  Drain on paper towels and keep warm.  Add the onions and
mushrooms to the skillet and saute until golden brown.  Return the
meat to the skillet and pour the remaining 1/2 cup of soy sauce
around the edges.  Heat thoroughly and stir well before serving.
This is excellent served with steamed rice or cooked Chinese
noodles.  Also good with sauted green beans and almonds.

From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988

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Title: Sizzling Steaks And Salsa
Keywords: Beef, Meats, Steaks, Mexican, Vegetables

Yield: 4 Servings

1       Pound   Boneless Beef Sirloin Steak, Cut 3/4-inch Thick
3/4     Cup     Chopped And Seeded Tomatoes
1/2     Cup     Salsa
2       Medium  Green Onions With Tops, Chopped
1/4     Tsp     Ground Cumin
1/2     Cup     Cheddar Cheese, Finely Shredded
                Cilantro Sprigs

Combine the tomatoes, salsa, onions and cumin and set aside.  Trim
the exterior fat and cut the boneless beef top sirloin steak into 4
serving sized pieces.  Place each on a flat surface, cover with
waxed paper and flatten with the bottom of a heavy saucepan, mallet,
or cleaver to 1/4-inch thick.  Heat a nonstick frying pan over
medium high heat for 2 minutes.  Quickly pan broil the steaks for 1
minute.  Turn the steaks and top each with an equal amount of
cheese.  Cook 1 to 2 minutes, DO NOT overcook.  Serve the steaks
over the reserved salsa.  Garnish with cilantro.

From Cow Country Cusine by Kathy G. Mc Craine Copyright 1988

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Title: Teriyaki Flank Steak
Keywords: Meats, Beef, Steaks

1 Or More       Flank Steaks
3       Cup     Soy Sauce
1/4     Cup     Fresh Ginger, Grated
2       Tbls    Minced Garlic
1/2     Cup     Chopped Onion
3       Cup     Sugar
3       Tbls    Ketchup
1       Tbls    Taco Sauce
5       Tbls    Honey Or Light Corn Syrup
1       Tbls    Worcestershire Sauce
1/4     Cup     Sherry

Score the flank steaks.  Mix the soy sauce, ginger, garlic and onion
in a saucepan and boil for 5 minutes.  Add the remaining ingredients
and simmer at least 1/2 hour.  Marinate the steak in the sauce for 3
hours or more.  Barbecue the meat and slice across the diagonal to
serve.  This sauce keeps well in the refrigerator and can be used on
other cuts of meat or mixed in hamburgers

From Cow Country Cusine by Kathy G. Mc Craine Copyright 1988

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Title: Omaha Flank Steak
Keywords: Meats, Steaks, Beef

1               Flank Steak
1 1/2   Cup     Salad Oil
3/4     Cup     Soy Sauce
1/4     Cup     Worcestershire Sauce
2       Tbls    Dry Mustard
2 1/2   Tsp     Salt
1       Tbls    Black Pepper
1/2     Cup     Red Wine Vinegar
1 1/2   Tsp     Parsley
2       Large   Garlic Cloves, Crushed
1/3     Cup     Fresh Lemon Juice

Combine the marinade ingredients and marinate the steak overnight.
Grill over hot coals and cut on the diagonal and serve.


From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988

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Title: Spicy Steak Sandwich
Keywords: Meats, Steaks, Beef, Sandwiches, Vegetables

Yield: 6 Servings

1 1/2   Pounds  Beef Flank Steak, Thinly Sliced
1       Cup     Fresh Mushrooms, Sliced
2       Tbls    Olive Oil
2       Tbls    Chopped Scallions
1       Tbls    Sesame Oil
3       Tbls    Red Wine
2       Tsp     Soy Sauce
3       Tbls    Beef Stock
2       Tsp     Ground Szechuan Peppercorns
2       Tsp     Plum Jelly
6       Each    Hard Rolls

Combine all of the ingredients except the meat, mushrooms, olive
oil, and hard rolls.  Blend well.  Set the sauce aside.  Brown the
beef in the olive oil in a skillet or wok.  Reduce the heat, add
mushrooms and stir fry for 10 minutes.  Combine the sauce with the
beef mixture.  Heat thoroughly for 5 minutes.  Serve the beef
mixture on sliced hard rolls.  Garnish with shredded lettuce and
cold melon on skewers.

From Cow Country Cusine by Kathy G. Mc Craine Copyright 1988

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Title: A Steak In My Pocket
Keywords: Meats, Beef, Steaks, Sandwiches, Vegetables

Yield: 6 Servings

2       Pounds  Top Round Steak
2       Tbls    Unbleached Flour
1       Tsp     Basil
1/2     Tsp     Chili Powder
1       Tsp     Allspice
2       Tbls    Oil
4 to 6  Ozs     Pearl Onions, Drained (1 Jar)
1/2     Cup     Water
1/4     Cup     Brown Sugar, Firmly Packed
6       Ozs     Tomato Paste (1 Can)
1/4     Cup     White Wine
1       Tsp     Worcestershire Sauce
1       Small   Green Pepper, Stemmed, Seeded, And Sliced Into
                Strips
1       Small   Red Pepper, Stemmed, Seeded, And Sliced Into Strips
4       Each    Pita Bread Pockets

Partially freeze the beef.  Cut into strips 1/4-inch thick and 2 to
3 inches long.  Combine the flour, basil, allspice, and chili
powder, blending well.  Dredge the strips in the flour mixture.
Brown in oil in a large frying pan.  Pour off the drippings.  Add
the onions and water to the beef, cover tightly, and cook slowly for
30 minutes.  Sprinkle the brown sugar over the beef and stir in the
tomato paste, wine, and worcestershire sauce and cook, covered, for
20 minutes, stirring frequently.  Add the peppers and cook for 10
minutes.  Cut the 4 pita breads in half and fill withe the evenly
divided beef mixture.  Stand up in a bowl and serve with lettuce,
sprouts, carrot curls, and small celery sticks.

From Cow Country Cusine by Kathy G. Mc Craine Copyright 1988

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Title: Spinach Stuffed Round Steak
Keywords: Meats, Beef, Steaks, Vegetables

1       Each    3 to 4 Pound Round Steak, Cut 1 1/4-inched Thick
3/4     Cup     Red Wine Vinegar
1       Tbls    Soy Sauce
2       Large   Cloves Garlic, Crushed
1       Small   Bunch Of Fresh Spinach
1/2     Cup     Chopped Onion
1       Strip   Bacon, Chopped
16      Ozs     Long Grain And Wild Rice (1 Box)
1       Tbls    Unbleached Flour
                Milk

Pound the round steak well until about 1/2-inch thick.  Marinate,
overnight, in a mixture of the red wine vinegar, soy sauce and
garlic.  Tear the spinach into medium size pieces and steam along
with the onion and bacon about 15 minutes.  Cook the rice according
to the directions and mix with the spinach.  Let stand for several
hours to blend the flavors.  Sear the steak to seal its juices, then
roll the spinach mixture inside of the steak.  Fasten with
toothpicks, cover and cook in a preheated 350 degree F. oven for 1
1/2 hours, or until done, uncovering the steak for the last 1/2 hour
of the cooking time.  Remove the steak from the pan.  On the top of
the stove, add 1 tbls flour to the pan juices and stir.  Gradually
add milk until you have a gravy of good consistency.  Slice the
steak in pinwheel3els and serve topped with the gravy.

From Cow Country Cusine by Kathy G. Mc Craine Copyright 1988

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Title: Southern Gravy Steaks
Keywords: Meats, Beef, Steaks, Vegetables

Yield: 4 Servings

1 1/2   Pounds  Boneless Round Steak Or Seven Bone Steak
1/4     Cup     Cooking Oil
1/4     Cup     Flour
2       Cup     Water
1       Large   Onion, Thinly Sliced
2       Cups    Water, If Needed
                Salt And Freshly Ground Black Pepper

Brown the steaks in the oil in a large heavy skillet or electric
skillet.  Remove the steaks and add the flour, stirring until
browned to a medium dark roux.  Add the 2 cups of water and stir to
make a gravy.  Return the steaks to the skillet and top with the
onion slices.  Simmer, covered, for 2 hours or until tender.  Add
water during the cooking process if necessary to maintain the gravy
consistency.

From Cow Country Cusine by Kathy G. Mc Craine Copyright 1988

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Title: Beef Pepper
Keywords: Meats, Steaks, Beef, Vegetables

3/4     Pound Round Steak, Cut Into Thin Strips 1-inch Long
2       Tbls    Soy Sauce
1       Tsp     Sugar
2       Tbls    Cornstarch
1       Large   Tbls Of Oil
1       Tsp     Powdered Ginger
1       Large   Green Pepper, Stemmed, Seeded, And Cut Into Cubes
1       Large   Onion, Cubed

GRAVY:

1       Tsp     Salt
1       Cup     Water
1       Tbls    Sugar
2       Tbls    Cornstarch
4       Tbls    Soy Sauce

Let the steak stand for 15 minutes in a mixture of the soy sauce,
sugar and cornstarch.  Heat the oil in a pan and sprinkle with the
powdered ginger.  Pan fry the beef, stirring quickly, to medium rare
and remove.  Add more oil and saute the onion and pepper to crisp
tender, not well done.  To make the gravy, mix the cornstarch with
the water and add the remaining ingredients, blending well.  Heat
until thickened and add to the beef, peppers and onions in the
frying pan.  Serve immediately over hot rice.

From Cow Country Cusine by Kathy G. Mc Craine Copyright 1988

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Title: Bird's Nests
Keywords: Meats, Beef, Steaks, Vegetables

2       Pounds  Boneless Round Steak
                Salt And Freshly Ground Black Pepper
                Dash Of Ground Cloves
1       Pound   Bacon
1       Tbls    Vinegar
1       Cup     Water
2       Small   Bay Leaves
1       Medium  Onion, Thinly Sliced
                Crushed Ginger Snaps

Slice the round steak very thin horizontally.  Cut in 3 by 4-inch
pieces.  Sprinkle with the salt and pepper and a dash of cloves.
Roll each piece of meat around a slice of bacon, cut to the same
length.  Secure with toothpicks and brown in a little oil.  Mix the
vinegar, water, bay leaves, and sliced onion together and add to the
meat.  Simmer for 2 hours.  Add as many crushed ginger snaps as
needed to thicken the gravy.  This dish may be prepared ahead and
reheated slowly in the oven before serving.

From Cow Country Cusine by Kathy G. Mc Craine Copyright 1988

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