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Posts Tagged ‘beef’

Beef & Spinach Lo Mein

Beef & Spinach Lo Mein

Ingredients
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons sesame oil
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 pound beef top round steak, thinly sliced
6 ounces uncooked spaghetti
4 teaspoons canola oil, divided
1 can (8 ounces) sliced water chestnuts, drained
2 green onions, sliced
1 package (10 ounces) fresh spinach, coarsely chopped
1 red chili pepper, seeded and thinly sliced

Directions
In a small bowl, mix the first six ingredients. Remove 1/4 cup mixture to a large bowl; add beef and toss to coat. Marinate at room temperature 10 minutes.

Cook spaghetti according to package directions. Meanwhile, in a large skillet, heat 1-1/2 teaspoons canola oil. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan. Repeat with an additional 1-1/2 teaspoons oil and remaining beef mixture.

Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds. Stir in spinach and remaining hoisin mixture; cook until spinach is wilted. Return beef to pan; heat through.

Drain spaghetti; add to beef mixture and toss to combine. Sprinkle with chili pepper. Yield: 5 servings.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Beef & Spinach Lo Mein

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Brisket With Gravy

Brisket With Gravy

Ingredients
1 fresh beef brisket (about 4 pounds)
1/2 teaspoon pepper
1 large onion, thinly sliced and separated into rings
1 can (12 ounces) beer or nonalcoholic beer
1/2 cup chili sauce
3 tablespoons brown sugar
2 garlic cloves, minced
2 tablespoons cornstarch
1/4 cup cold water

Directions
Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat.

Cover and bake at 325° for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm.

Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy. Yield: 12 servings.

Editor’s Note: This is a fresh beef brisket, not corned beef.

Recipe found here: Brisket With Gravy

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pasta romana

Olive Garden Baked Pasta Romana

Ingredients

1 (5 lb) flat beef brisket
salt and pepper, to taste
2 tablespoons vegetable oil
1 onion, chopped
1 cup beef broth
2 tablespoons tomato paste
6 cups beef broth (may need more)
12 ounces lasagna noodles
1 1/2 cups heavy cream
1/2 cup butter
1/2 cup asiago cheese, grated
1/2 cup Fontina cheese, grated
1/4 cup parmesan cheese, grated
1/2 cup spinach, chopped
1 teaspoon olive oil
parmesan cheese, to taste

Directions:

1 Preheat oven to 350 degrees F. Using a dutch oven, saute sliced onions in 2 tablespoons of vegetable oil. Add about 1/2 teaspoon salt to the onions. Saute onions until they are translucent. Remove onions from pan.

2 Sprinkle both sides of the brisket with salt and pepper. Place brisket into pan and brown on both sides. Once brisket is browned on both sides, remove brisket from pan.

3 Pour in the beef broth and scrape brown bits from the bottom of the pan. Add two tablespoons of tomato paste and whisk together well. Place onions and the brisket back into the pan, adding enough broth to the pan to cover the brisket half way.

4 Bake brisket for approximately 3 1/2 hours. The brisket is done when a fork slides into the meat easily. If the meat is still tough after the initial baking, bake for an additional 30 minutes. Once the brisket is removed from the oven, let rest for approximately 20 minutes before slicing. You can also chill, wrapped well in plastic wrap, until needed.

5 Prepare lasagna noodles as directed on the package. To use the noodles for the baked pasta dish, once the noodles are done, they need to be cut in half vertically, and horizontally.

6 Combine heavy cream and butter in a sauce pan over medium to medium high heat. Once the butter and cream just begin to simmer, whisk in all of the cheeses. The sauce will thicken. Once the cheeses have melted, remove pan from heat.

7 Place noodles into a 2 quart casserole dish. Arrange the noodles by folding them over so they make nice curls. Pour 3/4 of the sauce over the noodles. Toss spinach with olive olive, and then layer the spinach around the sides of the casserole dish.

8 Place 8 ounces of beef over the noodles. Top with remaining sauce and place back into the oven for 15 minutes, until the sauce starts to brown on the top of the pasta. If it hasn’t started browning yet, stick under broiler for a minute or two.

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Garlic & Pepper Prime Rib

Garlic & Pepper Prime Rib

Ingredients
1 beef ribeye roast (4 pounds)
Coarsely ground pepper
1 large onion, chopped
4 to 5 garlic cloves, minced
1-1/2 cups beef broth
1/3 cup ketchup

Cooking Instructions
Sprinkle roast with pepper; place rib side down in a small roasting pan. Combine onion and garlic; spread over all sides of roast. Combine broth and ketchup; spoon 3/4 cup over roast. Set remaining broth mixture aside.

Bake, uncovered, at 325° for 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Baste with pan drippings every 20 minutes, adding reserved broth mixture as needed.

Let stand for 10 minutes before slicing. Stir any remaining broth mixture into pan drippings; heat through and serve with roast.

Recipe found here: Garlic & Pepper Prime Rib

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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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beef empanadas

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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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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