Beef Recipes

Beef Stew:

serves 11 X 12 oz. portions

3.5 lbs. Chuck roast, cut into 1" cubes, excess fat

trimmed. Dust in seasoned flour and

brown in sautee pan. Set aside.

1 tsp. minced garlic

1 medium onion, peeled, diced

5 ea. carrots, peeled, cut into large dice, bite size

2 ribs celery, washed, cuit into large dice

2 lbs. red potatoes, 1/4'd

1/8 tsp. dry mustard

1/8 tsp. oregano

3 bay leaves

1/8 tsp. sage

12 oz. crushed

3 T. olive oil

1 quart of beef stock

1 cup red wine (optional)

1. Take beef stock and deglaze, or add liquid to hot sautee pan in

efforts to utilize all the flavors. Pour liquid into stock pot.

 

2. In large stock pot add, beef, vegetables, crushed tomato, wine,

beef stock.

3. Simmer 2 - 3 hours, until meat is tender, simmer to desired

thickeness.

Chicken Fried Steak: serves 4

8 ea. 2 in. X 3 in. X 1/4 in thick, top round beef

1 cup flour, seasoned

3 eggs whole, whisked

1/2 cup buttermilk

2 cups panko bread crumbs, or seasoned br. crumbs

 

1. Basic breading procedure: flour, egg, bread crumbs,

2. Fry at 360 for 3 - 5 minutes.

3. Serve immediately with cream sauce

Beef Chili: Yields 10 X 8oz. portions

1.7 lbs. ground beef

1 x 15 oz. can kidney beans

1 X 14.5 oz. can diced tomato 1 X 14.5 oz. can

1 x 6 oz. can tomato paste

3 - 5 T. chili powder

36 oz. beef stock

4 oz. brown sugar

1/2 tsp. oregano

1 each green pepper (diced)

1 sm. onion (diced)

1 tsp. minced garlic

1 tsp. dried mustard

2 tsp. salt

1. brown ground beef in stock pot, drain excess fat.

2. add peppers, and onion cook until slightly tender.

3. stir in 3 oz. flour, cook on medium to low about 5 minutes

4. add remaining ingredients, stir, simmer for 2 - 3 hours

5. adjust seasonings

 

Suggestions: serve over rice or brown rice, with shredded cheddar

cheese and honey basted corn bread

 

Meatloaf: serves 4 - 6

2 lbs. ground beef

2 ea. whole eggs

6 oz. seasoned bread crumbs

1/2 tsp. dry mustard

2 oz. ketchup

1 oz. steak sauce

1/2 tsp. garlic powder

1/2 tsp. black pepper

1. in a bowl add beef, and all other ingredients.

2. mix thoroughly

3. place mixture in a pan release sprayed, loaf pan. Press evenly.

4. bake at 350 for 30 - 45 minutes or until internal temperature

reaches 155 degrees.

Meatballs: makes about 30 1 oz. meatballs

2 lbs. ground beef

2 ea. whole eggs

6 oz. seasoned bread crumbs

1/2 tsp. dry mustard

2 oz. ketchup

1 oz. steak sauce

1/2 tsp. garlic powder

1/2 tsp. black pepper

1. in a bowl add beef, and all other ingredients.

2. mix thoroughly

3. place mixture in a pan release sprayed, loaf pan. Press evenly.

4. bake at 350 for 30 - 45 minutes or until internal temperature

reaches 155 degrees.

Yankee Pot Roast: serves 4 - 6

3 - 4 lb. bottom round roast

Roll roast in seasoned flour, covering all

sides.

4 - 5 carrots, peeled, cut into bite sized chunks

1 medium onion, peeled, cut in 1/8 wedges

3 ribs celery, washed, cut into bite sized chunks

2 lbs. chef potatoes, peeled cut into 1 1/2 in. cubes

1 cup red wine (optional)

20 oz. beef broth

2 bay leaves

2 sprigs fresh thyme

1 tsp. fresh ground black pepper

3 T. Evoo (extra virgin olive oil)

2 oz. roux, see Sauces

1. In a roasting pan large enough to hold all items, place the

Evoo, heat to high, sear roast on all sides, add onions.

2. Deglaze with the beef stock, (add stock to hot pan) add

vegetables, cover.

3. Add spices and wine. Cover, place in 350 degree oven, for 4

hours in conventional oven, 2 - 3 hours in a

convection oven. This could be done on a stove top,

but needs more attention, as the meat needs to be

turned periodically. (They have those great "pot roast

bags, where you put everything in a bag, and cook in

the oven. This cooks quicker, then these other

methods.)

4. When meat is tender, remove from liquid. Remove vegetabes

as they are tender.

5. Thicken sauce. See Sauces.

6. Slice meat, arrange on platter with assorted vegetables.

Beef stroganoff: serves 4 - 6

2 lbs. beef for stewing

6 oz. mushrooms, washed, sliced

1 small onion, peeled, cut into julienne strips

3 cups beef stock

1 cup sour cream

1 T. butter (make roux with flour)

1 T. flour

1. brown beef in stock pot, remove, sautee onions, and mushrooms

2. deglaze with beef stock, return beef, simmer for 2 hours.

3. whisk in roux

4. stir in sour cream

 

Suggestions: serve over egg noodles, add other vegetables like, green

beans to the simmering mixture