Recipe of the Day: Asian Beef and Noodles

Asian Beef and Noodles

Ingredients
1 pound lean ground beef (90% lean)
2 packages (3 ounces each) Oriental ramen noodles, crumbled
2-1/2 cups water
2 cups frozen broccoli stir-fry vegetable blend
1/4 teaspoon ground ginger
2 tablespoons thinly sliced green onion

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the contents of one ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside.

In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion. Yield: 4 servings.

Recipe found here: Asian Beef and Noodles

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Recipe of the Day: Beef Empanadas *National Empanadas Day*

Beef Empanadas

Ingredients
1 tablespoon Goya Extra Virgin Olive Oil
1/2 pound ground beef
1/2 medium yellow onion, finely chopped
1/4 cup Goya Tomato Sauce
6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tablespoons Goya Sofrito
1 packet Sazon Goya with Coriander and Annatto
1 teaspoon Goya Minced Garlic
1/2 teaspoon Goya Dried Oregano
Goya Ground Black Pepper, to taste
1 (14 ounce) package Goya Discos (yellow or white), thawed
Goya Corn Oil, for frying

Directions
Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.

On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.

Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.

Original recipe makes 20 empanadas

Recipe found here: Beef Empanadas

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Recipe of the Day: Peppered Filets with Cherry Port Sauce for 2

Peppered Filets with Cherry Port Sauce for 2

Ingredients
2 beef tenderloin steaks (8 ounces each)
2 teaspoons coarsely ground pepper
1 cup dry red wine
1/2 cup chopped red onion
1/3 cup golden raisins
1/3 cup dried cherries
2 tablespoons sugar
1-1/2 teaspoons cornstarch
1/4 teaspoon ground mustard
Dash salt
2 teaspoons cold water
1/4 cup crumbled blue cheese

Directions
Sprinkle steaks with pepper. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Meanwhile, in a small saucepan, combine the wine, onion, raisins, cherries and sugar. Bring to a boil; cook until liquid is reduced by half.
Combine the cornstarch, mustard, salt and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve sauce with steaks; sprinkle with cheese. Yield: 2 servings.

Recipe found here: Peppered Filets with Cherry Port Sauce for 2

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Recipe of the Day: Sesame Beef and Asparagus Stir-Fry

Sesame Beef and Asparagus Stir-Fry

1/4 cupreduced-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 tablespoons brown sugar
1 tablespoon chopped fresh ginger
1 tablespoon dark Asian sesame oil
2 teaspoons cornstarch
1/4 teaspoon red pepper flakes
2 cups water
2 packages (3 ounces each)beef-flavored ramen noodles
4 scallions, trimmed and sliced
2 tablespoons vegetable oil
1 pound boneless beef sirloin, thinly sliced across grain
3 cloves garlic, minced
1 pound fresh asparagus, diagonally cut into 1 1/2-inch piecessee savings
1 tablespoon sesame seeds, toasted

Directions
1. In cup, mix soy sauce, vinegar, hoisin sauce, brown sugar, ginger, 2 teaspoons sesame oil, the cornstarch and red pepper flakes. In medium-size saucepan, bring water to a boil. Add noodles with only one of the seasoning packets, the scallion and the remaining 1 teaspoon sesame oil. Remove from heat; let stand, covered.

2. In large skillet, heat 1 tablespoon vegetable oil over medium heat. Add sirloin and garlic. Stir-fry for 3 minutes. Remove beef. In same skillet, heat remaining 1 tablespoon vegetable oil. Add asparagus; stir-fry for 2 minutes. Stir soy sauce mixture. Add beef and soy sauce mixture to skillet. Stir-fry about 1 minute or until thickened. Sprinkle with sesame seeds. Serve with noodles.

Recipe found here: Sesame Beef and Asparagus Stir-Fry

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Recipe of the Day: Beef Noodle Bowl *National Noodle Day*

Beef Noodle Bowl

what you need
1/2lb. linguine, uncooked
3cups broccoli florets
3 carrots, peeled, sliced
2tsp. oil
1lb. beef sirloin steak, cut into strips
1/4cup KRAFT Asian Toasted Sesame Dressing
1Tbsp. teriyaki sauce

make it
COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

Recipe found here: Beef Noodle Bowl

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Recipe of the Day: Beef Stronganoff

Ingredients

2 pounds top sirloin roast, trimmed
Kosher salt and fresh cracked black pepper
3 tablespoons garlic infused olive oil
1 onion, chopped
2 cups good quality beef stock
1 1/2 cups sour cream

Directions

Cut the beef against the grain into narrow 2-inch long strips about 1/2-inch thick. Pat dry and season with salt and pepper, to taste.

In a large saute pan, heat 2 tablespoons of the infused olive oil over medium-high heat.

Add the prepared beef and brown on all sides, about 3 to 5 minutes.

Remove the meat from the pan and set aside.

Add another tablespoon oil to saute pan, if needed, and add the onions.

Cook until light golden, stirring and adding 1/4 cup of beef stock to deglaze the pan.

Stir in the remaining beef stock and the beef with any resting juices back to the skillet and simmer for 10 minutes.

Stir in the sour cream and just heat through, do not boil. Taste for seasoning and adjust, as necessary.

Transfer the stroganoff to a serving platter and serve. Enjoy!

Tip
You can also add mushrooms to this. I love it this way!

Recipe found here: Beef Stronganoff

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Recipe of the Day: Slow-cooked Boneless Beef Ribs

Slow-cooked Boneless Beef Ribs

Ingredients2/3 cup all-purpose flour
2 teaspoon Salt
1/2 teaspoon pepper
4 pounds Beef ribs boneless
1/4 cup butter to 1/3 cup
1 large onion chopped
1 1/2 cups beef broth
3/4 cup red wine vinegar or cider vinegar
3/4 cup brown sugar packed
1/2 cup Chili sauce
1/3 cup ketchup
5 cloves garlic minced
1 1/2 teaspoons chili powder

InstructionsIn large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter. Transfer to a 5 quart slow cooker. In the same skillet, combine remaining ingredients. Cook & stir until mixture comes to a boil; pour over ribs. Cover and cook on low for 10-12 hours or until meat is tender (falls apart with a fork).

Recipe found here: Slow-cooked Boneless Beef Ribs

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Beef Taco Bake

                 Beef Taco Bake

Ingredients
1 lb. ground beef
1 can Campbell’s® Condensed Tomato Soup
1 cup Pace® Chunky Salsa OR Pace® Picante Sauce
½ cup milk
6 (8″) flour tortillas, cut into 1″ pieces OR 8 (6″) corn tortillas, cut into 1″ pieces
4 oz. shredded Cheddar cheese

Preparation
COOK beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat.

ADD soup, salsa, milk, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover.

BAKE at 400°F. for 30 min. or until hot. Sprinkle with remaining cheese.

This recipe can be found at Beef Recipes: Beef Taco Bake

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Beef Braised In Red Wine

BEEF BRAISED IN RED WINE

Ingredients
2 tablespoons olive oil
1 (3- to 3 1/2-lb) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 lb sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
2 cups water

Special equipment: a 4- to 5-qt heavy ovenproof pot with lid

Accompaniment: Creamy polenta

Preparation
Put oven rack in middle position and preheat oven to 325 degrees F.

Heat oil in pot over moderately high heat until hot but not smoking.

Meanwhile, pat meat dry and sprinkle with salt and pepper.

Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to plate using fork and tongs.

Add pancetta to oil in pot and saute over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and saute, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and saute, stirring, until garlic begins to soften and turn golden brown, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.

Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

Cooks’ note Beef improves in flavor if made 3 days ahead. Cool completely in sauce, uncovered, then chill in sauce, covered. Reheat, covered, in a preheated 350 degree oven until hot, 25 to 30 minutes, then slice meat.

Serve over polenta. Makes 4 servings.

Recipe found here: Epicurius: Beef Braised in Red Wine

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Italian Style Pot Roast Recipe

Ingredients:

1 (4- to 5-pound) round roast
2 cups canned beef broth
1/2 cup Burgundy wine
3 tablespoons tomato paste
1 (28-ounce) can chopped tomatoes, with juice
1 teaspoon minced garlic
1 tablespoon dried basil leaves
1 tablespoon dried oregano leaves
2 bay leaves
1 pound carrots, peeled and cut into 1-inch pieces
3 onions, quartered
1 pound fresh mushrooms, halved
3 tablespoons all-purpose flour

Preheat the oven to 350ºF. Place the roast in a large pot or Dutch oven. Pour in the beef broth and wine. Add the tomato paste, and stir. Add the tomatoes with juice. Blend in the garlic, basil, oregano, and bay leaves. Cover, and cook in the oven for 11/2 hours. Turn the meat over, and add the carrots, onions, and mushrooms. Cover, and continue cooking for 1 to 11/2 hours, or until the meat is tender. Transfer the meat to a carving board.

Remove a small amount of the sauce, and mix with the flour to form a paste. Place the Dutch oven over medium-high heat, and bring the remaining sauce to a boil. Whisk in the paste to thicken the sauce. Slice the meat against the grain. Remove the bay leaves from the sauce, and discard. Serve the sliced meat with the vegetables and the sauce.

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