I Chronicles 29:11 "Thine, O LORD, is the greatness, and the power, and the glory, and the victory, and the majesty:for all that is in the heaven and in the earth is thine; thine is the kingdom, O LORD, and thou art exalted as head above all."

Thursday, July 29, 2004

Beef Recipes









Beef Goulash with Dumplings
2T Olive Oil
4C onions
1t Sugar
3 Cloves garlic
1 1/2 T Paprika
2T marjoram
1t fresh thyme
1 bay leaf
3T Tomato Paste
2T Balsamic Vinegar
4C chicken stock
1t Salt
2 1/2 Lb. Roast (chuck)
1/4t pepper

Dumplings: 2C flour, 1t salt, 2t baking powder, 3/4C milk, 2T butter

1. Heat olive oil on medium high heat. Cook onions with sugar until caramelized. Add garlic. Cook one minute longer. Add paprika, marjoram, thyme and bay leaf. Cook 1 minute.
2. Add tomato paste. De-glaze the pot with balsamic vinegar and stock. Add beef. Bring to a boil, then cover simmer on medium for 1 1/2 hours.
3. Mix together dry dumpling ingredients. Cut in butter. Add milk and mix until just moist. Drop by tablespoonfuls into the pot. Close the lid and cook 15 minutes. DO NOT OPEN THE LID.


Beef Stroganoff (Crock Pot)











1 1/2 lb. Stew Beef
1T cooking oil
2 minced garlic cloves
1/2 t dry oregano
1/4 t salt
1/4t thyme (dry)
1/4t pepper
1 Bay leaf
1 1/2 C beef broth
8 oz. sour cream
1/3C flour
1 can mushrooms
1/4C water
4C hot noodles or rice

1. Brown meat in hot oil. Drain.
2. Put together mushrooms, onions, garlic, oregano, thyme, pepper and bay leaf in crock. Add meat. Pour broth over all. Cover and cook on low 8 hours or high 4 hours. Discard bay leaf.
3. Turn heat to high. In a bowl, whisk together sour cream, flour and water until smooth. Stir in 1C hot liquid from crock. Pour flour mixture into crock. Stir. Cook 30 minutes. Serve over rice or noodles.

Chili and Cheese on Rice (crock pot)











1 lb ground beef
1 onion, chopped
1t basil
1t oregano
16 oz. kidney beans
15 1/2 oz chili beans
1 can stewed tomatoes (drained)
Cooked rice
Grated Cheese

1. Brown ground beef and onion in a skillet. Season with basil and oregano.
2. Combine all ingredients except rice and cheese in crock. Cook low 4 hours.
3. Serve over cooked rice. Top with cheese.


Easy Hamburger Mac









1 lb. Ground beef
1 t garlic powder
1/2 t oregano
1 (10 oz) tomato soup (I used a tiny can of tomato paste diluted with milk)
2C macaroni
1C cheddar cheese

1. Cook pasta. Drain and set aside.
2. Brown beef. Add garlic powder, oregano, salt and pepper. Remove from heat.
3. Add soup and pasta. Mix well. Pour into square baking pan.
4. Top with cheese. Bake 350 degrees F for 20 minutes.



Fajitas Like Chili's










1/4 C lime juice
3T oil
4 cloves garlic, crushed
3t soy sauce
1t salt
1/2t liquid hickory smoke
1/2 t cayenne pepper
1/4t black pepper
1lb Chicken OR Skirt steak
1 large onion, sliced thin
1 each: green, red, yellow pepper: sliced thin
2T water
1/2t lime juice
dash salt
Tortillas

1. Combine lime juice, 2T oil, garlic, 2t soy, 1t salt, liquid smoke, cayenne, black pepper in a Ziploc® Bag and refrigerate several hours. (But preferably overnight)
2. Combine water, 1t soy, 1/2t lime juice, salt and pepper. Set aside.
3. Cook on medium high until meat is no longer pink. Cut into thin strips. Set aside. (keep warm)
4. On med high cook onion and peppers in 1T oil. Remove when crisp-tender. Pour reserved liquid over veggies.
5. Toss with meat and serve in tortillas with sour cream, salsa, guacamole.


Greek Pot Roast










2 1/2 lb roast
2T oil
1/2C beef broth
3 garlic cloves, minced
1/4t ground cinnamon
1/4t black pepper
8 carrots, cut into 2" wedges
1/4C dry cranberries
14 oz. canned diced tomatoes
2T tomato paste
3-4C cooked fettuccine

1. Trim fat from meat. Brown in dutch on medium high oven in hot oil. Drain fat. Combine broth, garlic, cinnamon and pepper. Pour over the meat. Boil; reduce heat. Simmer 1 1/4 hours.
2. Add carrots, onions, cranberries and bring to a boil. Reduce and simmer 60 minutes. Remove meat and vegetables, reserve liquid.
3. Stir together tomatoes and paste into pan. Bring to a boil. Reduce and simmer 5 minutes. Pour over meat and veggies. Serve over noodles.


Greek Wraps











1/2 lb. ground beef
1/2C onion
1T lemon juice
1/4t pepper
4 Tortillas
2C cooked rice
1/2C plain yogurt
1/4C feta
1/2 t Garlic Powder
1/8t cinnamon
16 spinach leaves
Cucumber slices
Tomato slices

1. Coat skillet with oil. Cook meat and onion together. Drain.
2. Combine beef mixture and all other ingredients but spinach and tortillas. Stir well. Lay spinach, cucumber, and tomatoes evenly over unrolled tortillas. Top with beef mixture. Roll up.
3. Wrap in foil and cut in half to serve.


Joni's Meaty Vegetable Chili
















2 Cans kidney beans (drained)
4 cloves garlic
1 (8 oz) tomato sauce
1 1/2C chopped onion
1 chopped green pepper
1 can chopped tomatoes
1t cumin
1t basil
2T chili powder
1/2C water
1 lb. Beef
Shredded cheese

1. Saute onions with beef on medium heat until beef is no longer pink. Add other veggies and cook 10 minutes. Add beans, water, and tomato sauce. Stir. Add seasonings. Cook for 35 minutes.
2. Serve hot with cheese, and if southern, corn bread. Yum!


Mashed Potato Meat Loaf












2 2/3C water
2/3C milk
4T butter
3t salt
2 2/3C potato flakes
2 beaten eggs
1C oats
1C green pepper (chopped)
2/3C onion
1 1/2t pepper
2lb beef
2 Cans tomato juice (11.5 oz each)
1/2C ketchup

1. In a saucepan bring water, milk, butter and 1t salt to boil. Remove from heat and stir in potato flakes. Let stand 30 seconds. Fluff.
2. In a bowl, combine eggs, oats, gr. pepper, onion, pepper, and salt. Crumble beef over the top. Mix well. On wax paper pat the meat mixture into a 12x8 rectangle. Spoon potatoes evenly down the center, 1" from edges. bring long sides over and seal seams.
3. Place seams up in greased 9x13 pan. Bake at 350 degrees F for 30 minutes. Drain.
4. Pour vegetable juice over loaf. Top with Ketchup. Bake 18-22 minutes more. Let stand 5 minutes before slicing.


Mint Curried Sosaties









Marinade:
2T curry powder
7T fresh mint, chopped
1/4C sugar
1/3C beef stock
1/2C plain yogurt
1/2C white vinegar

Meat/Vegetables:
2lb sirloin cut into chunks
1 yellow pepper, cut into chunks
2 bananas, sliced to 1/2" pieces

1. In a blender, puree all marinade ingredients. Place meat in a dish and toss with marinade. Cover and refrigerate two hours or overnight.
2. Skewer sirloin, banana, sirloin, pepper. Continue until done.
3. Grill over medium heat, basting continually, until reach desired doneness for meat.


Moussaka








2 1/2 lb ground beef
4 lb. potatoes, sliced thin (If you like eggplant, substitute 2lb eggplant for 2 lb of potatoes)
1/2C oil
2 onions
5 tomatoes
1/2C water
salt and pepper
Parmesan Cheese
2t nutmeg
1 recipe Beschamel sauce

1. Clean potatoes. Slice thin. Salt and drain on paper towels. (If using eggplant, do the same)
2. Brown beef with oil and onion. Add water, tomatoes, salt and pepper. Cook until liquid absorbs. Set aside.
3. In a separate skillet fry potatoes in oil until browned. Layer half in a 9x13 pan. Sprinkle with cheese. Cover with beef mixture. Add more potatoes, and sprinkle with cheese.
4. Make bechamel sauce and pour over meat and potatoes. Sprinkle with more cheese.
5. Bake at 400 degrees for 45 minutes, or until top is set and golden.


Sausage Stuffed Loaf












2 lb bread dough
1lb italian sausage
1 pkg fresh spinach
4C mozzarella cheese
1/4C parmesan cheese
1t oregano
1/2t garlic powder
2T butter
1 egg

1. Cook sausage. Add spinach, cheese, oregano, and garlic powder. Set aside.
2. Roll both dough into 14x2" rectangles. spread sausage down the center of each. Pinch the edges to seal. Gently press the filling down. Dot with butter.
3. Place seam side down on sheets. Tuck ends under and form a crescent. Brush with egg. Bake at 350 degrees for 20 minutes. Or until golden brown.


Sausage Supper









1C twirly pasta
1 onion, chopped
2T flour
1/4C water
1C chopped tomatoes
1 lb sausage
1/4t garlic powder
1/4t salt
3/4C cream
1C peas

1. Cook pasta, drain and set aside.
2. Slice sausage and brown with onion. Drain. Stir in garlic and flour.
3. Gradually add cream and water. Cook until thick. Add peas, pasta and tomato. Heat through.


Shredded Steak Sandwiches (crock pot)












3lb beef roast
2 large onions
3/4C sliced celery
1 1/2C ketchup
1/2C water
1/3C lemon juice
1/3C Worcestershire sauce
3T brown sugar
3T vinegar
2-3t salt
2t yellow mustard
1 1/2t paprika
1t chili powder

1. Place meat in slow cooker. Add onions and celery.
2. In a bowl combine remaining ingredients. Pour over meat.
3. Cover and cook on high 6 hours. Remove fat from meat, then shred. Heat through. Serve on buns as sandwiches, or over mashed potatoes.


Souzoukakia









3 1/2 lb ground beef
1t cumin
1C soaked bread, drained
4 cloves garlic
1/4C water
1 egg
1/4C oil

Sauce: 1 1/2C crushed tomatoes, 3C water, 2T butter, 1t salt, 1t pepper, 1t cinnamon, 1t allspice.

1. Knead together all ingredients listed with meat. Mold into small logs or balls. Coat with flour. Fry in hot oil.
2. Boil sauce ingredients on low. Add fried logs and boil 10-15 minutes more.
3. Serve over cooked rice.


Spanish Rice with Beef









3/4lb hamburger
1 can corn, drained
1C water
1 can stewed tomatoes
1/2t oregano
1/2t chili powder
1/2t salt
1/4t garlic powder
1/8t pepper
1 1/2 C rice

1. Brown meat. Add remaining ingredients except rice. Heat for ten minutes on medium.
2. Cook rice according to package directions.
3. Stir rice into meat mixture. Cook 5 minutes more. Serve hot.



Stuffed Cabbage Casserole (crock pot)









1lb ground beef
1 onion, chopped
4C cabbage
1 green pepper, chopped
1C uncooked rice
1C water
6oz tomato paste
1 Can diced tomatoes
1/2C ketchup
2T vinegar
1-2T sugar
1T worces. sauce
1 1/2t salt
1/2t pepper
1/4t garlic powder

1. Brown beef with onion. Put in crock pot. Combine all other ingredients and pour over beef. Mix well.
2. Cover and cook on low 4-5 hours. Serves 6.

Swiss Steak (crock pot)













3lb round steak
4 carrots, grated
1/2C flour
4 celery stalks, finely chopped
2 onions, diced
2t dry mustard
2 cans tomatoes
4T worcestershire sauce
4T butter
4T oil
4T brown sugar

1. Cut steak into 12 servings. Coat with flour, mustard, salt and pepper. Brown in butter and oil. Transfer to crock. Saute vegetables until glazed.
2. Add tomatoes, worcester. sauce and sugar. Heat, scraping up drippings. Pour over meat. Cook on low 6-8 hours.
3. Serve meat with veggie sauce over top.


Taco Casserole









1C uncooked rice
1 Onion, sliced
1 lb. ground beef
1 package taco seasoning
1C water
1 large tomato, sliced
1 jar salsa
4C cheese
Sour cream

1. Preheat oven to 350 F
2. Cook rice. Brown beef. Add taco seasoning and 1C water.
3. Spread rice in 9x13 pan. Spoon beef over. Place tomato slices on top. Spoon on 1/2 jar salsa. Cover generously with cheese. Bake 10-15 minutes.


Teriyaki Beef Stir Fry













1/2C water*
1/3C soy sauce*
1/4C honey*
4 cloves garlic, chopped*
3/4t ginger*
3/4 lb flank steak
2t oil
2C broccoli
1 onion, chopped
1/2C green pepper, chopped
1/2C chopped red pepper
1 carrot, sliced thin
1t cornstarch

1. In bowl, combine * ingredients. Pour 1/2C into Ziploc® bag. Add beef. Refrigerate 1 hour. Refrigerate remaining marinade.
2. Drain beef and discard marinade. In a large skillet, stir fry beef in batches. Keep warm.
3. Add broccoli, onion, peppers and carrot. Cook 4 minutes. Return beef to skillet. Combine cornstarch and reserved marinade. Pour into skillet. Cook until thick. Serve with rice.


Traditional Calzone












Crust: 5 1/2- 6C flour, 4 1/2t sugar, 1T parsley, 1 pkg. yeast, 1 1/2t salt, 1/2t basil, 1 1/2t rosemary, 1/4t pepper, 1/2t garlic powder, 1/2t onion powder, 1 1/4C water, 10T butter, 2 eggs

Filling: 3 lbs. italian sausage, 3 (15 oz) cottage cheese, 2C mozzarella cheese, 1/2C parmesan cheese, 3 beaten eggs, 1/4C parsley

Egg wash: 1 egg, 2T water

1. In large bowl, combine 4C flour, sugar, parsley, yeast, salt, basil, rosemary, garlic powder, onion powder, and pepper. In a saucepan heat water and butter to 120 degrees. Add to dry ingredients. Beat until just moist. Add eggs. Beat until smooth. Stir in flour to make a soft dough.

2. Turn out onto floured surface; knead 4-6 minutes. Place in a greased bowl and let rise 30 min.

3. In skillet cook sausage. Drain. Stir in all cheeses, eggs, parsley. Set aside. Punch down dough. On floured surface roll 2/3 dough into an 18x15" rectangle. Transfer to a greased 9x13 pan. (Dough will hang over the sides. That's ok.) Press into the bottom and up the sides of the dish.

4. Spread filling over crust. Roll remaining dough to fit the top of the pan. Place over the filling. Pinch to seal the edges. Cut slits in the top. Beat egg and water. Brush over dough. Bake at 350F for 60 minutes. Let stand 10 minutes, then cut into squares.

0 Comments:

Blog Widget by LinkWithin