1 1/2 lb. boneless beef top round steak, cut 1 inch thick
Nonstick spray coating
1 11 oz can condensed ceddar cheese soup
1/2 cup water
1/4 cup dried minced onion
3 Tbsp. tomato paste
1/2 tsp. lemon-pepper seasoning
1/2 cup buttermilk
1 Tbsp. cornstarch
1 9 oz package frozen Italian -style green beans
2 cups fresh small whole mushrooms, halved
10 oz fettuccine, cooked
Trim fat from beef. Cut meat into 1 inch pieces. Spray a cold 4 quart Dutch oven with nonstick coating. Preheat over medium heat. Brown meat, half at a time. Return all meat to pan. Stir in soup, water, onion, tomato paste, and lemon-pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours. Stir together buttermilk and cornstarch; stir into meat mixture. Add frozen green beans and mushrooms. Cover; simmer 10 to 15 minutes or till beans are crisp-tender. Serve over fettuccine. Makes 6 main-dish servings. Crockery cooker directions: Brown meat as directed. Omit water and cornstarch. Place meat in a 3½ or 4 quart crockery cooker. In a bowl combine soup, onion, tomato paste, and lemon-pepper seasoning. Pour mixture over the meat. Add mushrooms. (Do not add green beans or buttermilk at this point.) Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. To serve, if cooking on low, turn crockery cooker heat to high. Run frozen green beans under cold running water to separate; add to crockery cooker. Stir in buttermilk. Cook, covered, on high heat setting for 30 minutes more. Serve as directed.
6 ounces blue cheese, crumbled (about 1 1/3 cups)
4 tablespoons (1/2 stick butter, toom temperature
2 tablespoons chopped fresh Italian parsley
3/4 teaspoon plus 1 tablespoon driec rosemary, finely crumbled
1/4 cup chopped toasted walnute (about 1 ounce)
6 large garlic cloves, peeled
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 1 1/2- to 1 3/4 pound top sirloin steaks (1 inch thick)
Combine cheese, butter, parsley and 3/4 teaspoon rosemary in medium bowl. Stir to belnd well. Mix in waltnuts. Season to taste with salt and pepper. Transfer blue cheese butter to small bowl. (Blue cheese butter can be prepared 2 days ahead. Cover and refrigerate. Bring butter to romm temperature before using.) Comebine 1 tablespoon rosemary, garlic, salt, and pepper in processor. Blend until mixutre resembles coarse paste. Pat steaks dry. Place in large baking dish. Rub 2 teaspoons of garlic paste on each side of each steak. Cover and let stand 1 hour at room temperature. Prepare barbecue (medium-high heat). Grill steack to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter and let stand 5 minutes. Cut each steak into 3 equal portions. Top each portion with a spoonful of blue cheese butter and serve. Serves 6.1 1 1/2 lb. beef flank steak or boneless beef top sirloin steak
Score meat by making shallow cuts at 1 inch intervals diagonally across the steak in a diamond patter; repeat on other side of meat. Place meat in a plastic bag set into a shallow dish. For marinade, in a 1 cup glass measure stir together lemon peel, lemon juice, sugar, soy sauce, oregano, and pepper. Pour marinade over meat; close bag. Marinate in refrigerator for 2 hours or overnight. Drain meat, reserving marinade. Grill steak on an uncovered grill directly over medium coals for 12 to 14 minutes for medium doneness, turning once during cooking and brushing with reserved marinade. Wrap and refrigerate or freeze half of the steak for another meal. To serve remaining steak, thinly sliec meat across the grain. Makes two meals, 3 servings each.
4 large eggs
1/2 cup fresh French breadcrumbs
6 tablespoons grate Parmesan cheese
3 tablespoons oilve oil
1/4 cup chopped fresh parsley
3 large garlic cloves, minced
2 teaspoons salt
1 teaspoon ground black pepper
2 pounds lean ground beef
Stir eggs, breadcurmbs, Parmesan cheese, 3 tablespoons olive oil, parsley, garlic, 2 teaspoons salt and pepper in large bowl to blend. Add ground beef and mix thoroughly. Form mixture into 1 1/2-inch diameter meatballs. Pour enough oil into heavy large skillet to coat bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Transfer to plate. Makes about 44 meatballs.2 Tbsp. vegetable oil
3 1/2 to 4 lb. beef round or chuck pot roast
1 can (10 3/4 oz) cream of mushroom soup
1 pouch dry onion soup mix
1 1/4 cups water
6 medium potatoes, quartered
6 carrots, cut into 2" pieces
2 Tbsp. all-purpose flour
In 6 quart saucepan, in hot oil, brown roast on all sides. Spoon off fat. Stir in mushroom soup, onion soup mix and 1 cup of water. Reduce heat to low. Cover; cook 2 hours. Add vegetables. Cover; cook 45 minutes more or until roast and vegetables are fork tender. Remove roast and vegetables. Stir together flour and remaining 1/4 cup water until smooth. Gradually stir into soup mixture. Cook until mixture boils and thickens, stirring occasionally. Garnish with fresh parsley if desired. 8 servings.
2 Tbsp. all-purpose flour
1/2 tsp. onion salt
1/4 to 1/2 tsp. pepper
6 beef cubed steaks (about 1 1/2 lb. total)
4 tsp. cooking oil
1 14 1/2-oz. can italian-style stewed tomatoes
1 8-oz. can tomato sauce
1/2 tsp. dried savory or marjoram, crushed
1 medium green sweet pepper, cut into strips
Fresh marjoram(optional)
In a shallow dish stir together flour, onion salt, and pepper. Dip steaks into flour mixture, coating both sides. In a large skillet brown meat, half at a time, in hot oil. Drain off fat. Add undrained tomatoes, tomato sauce, and svaory or marjoram to skillet. Bring to boiling; reduce heat. Cover and simmer for 25 minutes, stirring occasionally. Add green pepper; cover and simmer for 5 to 7 minutes more or till meat and green pepper are tender. Transfer meat to a serving platter, reserving juices. Keep warm. Skim fat from juices; pour juices over meat. If desired, garnish with fresh marjoram. Makes 6 main-dish servings.
1/2 lb. boneless tender beef
2 Tbsp. cornstarch
3 Tbsp. soy sauce
1 Tbsp. sherry
1 clove garlic, minced
1/4 tsp. crushed red pepper
3/4 cup water
2 Tbsp. cooking oil
6 oz snow peas
1 onion, chopped
1 tomato, chopped
salt to taste
Slice the beef across the grain into thin strips. Combine 1 tablespoon of cornstarch, 1 tablespoon soy sauce, sherry, and garlic; stir in beef. Let stand 15 minutes. Mix the remaining soy sauce, cornstarch, crushed red pepper and water. Heat 1 tablespoon cooking oil in a hot wok or large skillet over high heat. Add beef; stir-fry for 1 minute. Remove. Heat remaining cooking oil in same pan. Add the snow peas and onion. Sprinkle lightly with salt to taste; stir-fry for 3 minutes. Add beef, soy sauce mixture, and tomato. Cook, stirring, until sauce boils and thickens and tomato is heated through. Serve immediately. Makes 3 to 4 servings.
1 1/2 pound beef tenderloin
4 tablespoons (1/2 stick) butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)
1 teaspoon dried thyme
1 tablespoon all purpose flour
2 cups canned beef broth
2 cups dry red wine
Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4 inch thick medalloins. Season lightly with salt and pepper. Melt 2 tablspoons butter in heavy large skillet over medium-high heat. Working in batches, saute beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate. Add remaining butter to sam skillet. Add garlic, shallots and thyme; saute until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates. Sppon sauce over. Serves 4.1 12 to 14 ounce sirloin steak
1 tablespoon vegetable oil
1 1/2 tablespoons finely chopped shallots
6 tablespoons Merlot
3/4 cup beek stock or canned broth
3 tablespoons unsalted butter
Sprinkle steak with salt and pepper. Heat oil in heavy large skillet over high heat. add steak and cook until brown, about 1 minute per side. Reduce heat to medium and cook steak to desired doneness, about 3 minutes per side for medium-rare. Transfer steak to pate; tent with foil. Add shallots to same skillet and saute over medium-high heat 1 minute. Add Merlot; boil until reduced by half, about 2 minutes. Add stocky; boil until syrupy about 8 minutes. Remove skillet from heat. Add butter and whisk until melted. Season with salt and pepper. Cut steak into 2 pieces; place on plates. Spoon sauce over ans serve. 2 servings.
