Beef Dishes

Beef Dishes

Beef Stroganoff

Ingredients

  • 1 pound beef tenderloin tips
  • All-purpose flower
  • Olive oil
  • 1 tablespoon tomato paste
  • 3 tablespoons butter
  • 1 teaspoon instant beef bouillon
  • 2 cups sliced fresh mushrooms
  • 1 yellow onion, diced
  • 1 cup dairy sour cream
  • 1 clove garlic, minced
  • 2 tablespoons dry white wine
  • Water
  • Salt and black pepper
  • Dry noodles, half package

Directions

  1. Coat meat with flour. In a skillet, heat 2 tablespoons olive oil. Add meat; brown quickly on both sides.
  2. Add mushrooms, onion, and garlic; cook 3 to 4 minutes or till onion is crisp-tender. Sprinkle salt and pepper as needed.
  3. Meanwhile, bring a pot of water to boil and add noodles and teaspoon of salt.
  4. Remove meat and mushroom mixture from pan. Add 3 tablespoons butter to pan drippings. Stir in flour until you form clumps. You are making a roux. Add water and continously mix until you get the sauce to the desired consistency.
  5. Add tomato paste and bouillon granules. Cook and stir over medium-high heat till bubbly. Add salt and black pepper as needed.
  6. Cook and stir 1 to 2 minutes longer. Return meat and mushrooms to skillet. Stir in sour cream mixture and wine. Heat throughly but do not boil.
  7. Serve over noodles.
Beef Stroganoff

Meatloaf

Ingredients

  • 1 pound lean ground beef
  • 1 cup breadcrumbs
  • 1 small can tomato paste
  • 2 eggs
  • 4 gloves minced garlic
  • 1 diced onion
  • 1 tablespoon of sugar
  • Ketchup
  • Salt and pepper to taste

Directions

  1. Place all ingredients except ketchup into large bowl and mix well.
  2. Transfer mixture to loaf pan and flatten to form smooth top. You may also shape a loaf on a cookie sheet.
  3. Spread ketchup over top. Mix 1/2 can of tomato paste with a little water and a little sugar, and spread over top.
  4. Bake 1 to 1 1/2 hours at 375° with only bottom burner on.

Tip: You may substitute stale bread for breadcrumbs.

Tip: The cooking time appears too long. My loaf was ready after 40 minutes in a toaster oven.

Meatloaf

Stuffed Green Peppers

Ingredients

  • 6 green or red bell peppers
  • 4 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 1 pound of lean ground beef
  • 2 cups of cooked rice
  • Two chopped tomatoes, fresh or canned
  • 1 teaspoon chopped fresh oregano or 1 teaspoon of dried oregano
  • Two small cans of tomato paste
  • Salt and freshly ground black pepper

Directions

  1. Cook the rice in a pot. Add two cups of water to one cup of rice. Sprinkle a little salt and a tablespoon of butter or oil. Cover and simmer until the rice absorbs all the water.
  2. Add onions, garlic, ground beef, and rice to a bowl. Use your hands to mix thoroughly. Mix in one can of tomato paste, the diced tomatoes, and the seasoning. Continue mixing until well blended.
  3. Cut top off peppers 1/2 inch from the stem end, and remove seeds and the white inner ribs. Then rinse peppers in cold water. You may want to cut evenly across the bottom so the green pepper will stand on its own. Stuff green peppers with filling and set upright in baking dish.
  4. Combine the other can of tomato paste with a little water and finely diced garlic,. Simmer on a sauce pan and sprinkle salt, black pepper, oregano, basil, and a touch of sugar. The paste should have the consistency of a thick gravy. Then ladle the gravy over the stuffed green peppers.
  5. Bake in a oven at 350 degrees Fahrenheit from 30 to 45 minutes.

Tip: You can also steam the peppers in a large pot. Place the peppers in a deep pot standing up right and fill the bottom inch of the pot with water. Then steam the peppers for 30 minutes. Make sure you check the pot frequently and add water if needed. After the peppers are cooked, then ladle the tomato paste over the top.

Tip: You may add a 1/2 teaspoon of Worcestershire Sauce, dash of Louisiana hot sauce, and/or a teaspoon of sugar to the tomato paste, depending on your taste.

Stuffed Green Peppers

Salisbury Steak

Ingredients

Steaks

  • 1 finely diced onion
  • 2 minced gloves of garlic
  • 1 pound (0.5 kg) ground beef
  • 3 eggs
  • 8 ounces bread crumbs
  • Salt and black pepper

Gravy

  • 0.5 pound or (0.25 kg) diced button mushrooms
  • 3 tablespoons of butter
  • Flour
  • 2 cups (0.5 liters) of beef stock
  • 3 finely diced shallots
  • Salt and black pepper

Directions

  1. Mix the beef, garlic, onion, eggs, and bread crumbs. Sprinkle a half teaspoon of salt and black pepper and continue mixing.
  2. Take a handful of beef mixture and shape into an oblong steak, 1/4 inch thick. This recipe yields 8 steaks. Brown on both sides in a skillet over low heat. Depending on your beef, you may need to add a little oil.
  3. If the beef rendered saturated oil, I discard this oil. However, I do not wash the pan. Saute the shallots and mushrooms. You may add more oil if necessary. Remove the shallots and mushrooms.
  4. Now we make la roux. Melt the butter in the pan and add flour until forming clumps. Then add a little cold beef stock and stir vigorously. Gradually add stock and continue stirring. We want to make a gravy without clumps. Fill the stock container with one cup of water and continue. We want a slightly watery gravy. Add a half teaspoon of salt and black pepper. Bring to a soft boil.
  5. Add the shallots and mushrooms to the gravy. Then layer the steaks in the pan so gravy covers all the steaks. Cover and simmer under low heat for 20 minutes. Every five minutes, remove the cover and use a spoon to sprinkle the top of the steaks with gravy.
  6. Place a steak on a plate and drizzle a little gravy over the steak. Mashed potatoes compliments this dish.

Note: You may use two beef bouillon cubes to make the gravy. Just be careful of the salt.

Salisbury steak

Sloppy Joes

Ingredients

  • 1-1/2 pound lean ground beef
  • 1 small onion, chopped fine
  • 1/2 green bell pepper, chopped fine
  • Salt and pepper to taste
  • 4 tablespoons tomato paste, preferably no-salt
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared yellow mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon brown sugar
  • 1 cup water (more or less)
  • 6 hamburger buns
  • Relish or mustard (optional garnishes)

Directions

  1. Brown the beef in a large skillet over high heat. Drain off the excess fat.
  2. Reduce heat to medium-high; add the onions, green peppers, salt and pepper. Sauté until the onions and peppers are softened, about 5 minutes.
  3. Add the tomato paste, Worcestershire sauce, mustard, vinegar and brown sugar. Stir to combine. Add water until the sauce is the desired thickness. Reduce heat to medium-low; cover and simmer about 10 minutes so the flavors combine. Taste and adjust as needed.
  4. Serve on buns, garnished with relish and/or mustard if desired.

Tip: Toast the buns for extra crispiness.

Sloppy Joes

Steak and Fried Potatoes

Ingredients

  • 1/2 lb (1/4 kg) lean steak
  • 3 potatoes, cut into chunks
  • 1 green bell pepper, diced
  • Olives
  • 1 onion, diced
  • 4 cloves, finely diced
  • Olive oil
  • Salt and pepper to taste

Directions

  1. Cut beef into strips and brown in a skillet with olive oil. Cook between 5 and 10 minutes.
  2. Add potatoes and saute under low heat. Cover with a lid. Brown for five minutes. Stir. Continue cooking for another 5 minutes, covered. Stir.
  3. Add onions, pepper, and garlic and cover. Stir after five minutes. Add salt and pepper to taste. Dish is ready when potatoes are soft.

Tip: You may substitute sauage and other meats for beef.

Tip: You can subsitute other vegatibles.

Steak and Fried Potatoes