Beef

Crumb-Coated Cubed Steaks Easy Dinner

Ingredients:
1 egg
½ cup milk
23 saltines, crushed OR Panko Bread Crumbs
2/3 cup flour
¾ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
4 beef cubed steaks (4-6 oz each)
3 tablespoons canola oil
GRAVY
2 tablespoons flour
1 1/3 cups milk
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
In a shallow bowl, whisk egg and milk.  In another shallow bowl combine the cracker crumbs (or Panko bread crumbs), flour, salt, baking powder, cayenne and pepper.  Dip steaks in egg mixture, then in crumb mixture.
In a large skillet, cook steaks in oil over medium heat 3-4 minutes on each side or until no longer pink and browned nicely.  Remove and keep warm.
Add flour to the skillet, stirring to blend & loosen browned bits from pan.  Gradually add milk.  Bring to a boil; cook & stir 2 minutes or until thickened.  Season with salt & pepper.
Serve with steak and hot mashed potatoes!
Serves 4
From prep to table 30 minutes

Skillet Beef & Potatoes

Ingredients:
3 medium potatoes, halved & cut into ¼ inch slices
1/3 cup water
½ teaspoon salt
1 pound boneless beef teres major, cut into thin strips
2 teaspoons garlic pepper blend
½ cup chopped onion
3 tablespoons olive oil, divided
1 ½ teaspoons minced fresh rosemary

Directions:
Place potatoes, water & salt in microwave safe dish. Cover & microwave on high 6-10 minutes or until potatoes are tender; drain.  Do not overcook.
Season beef with pepper blend. In skillet, stir-fry beef & onion in 2 tablespoons of oil 5 minutes or until beef is no longer pink.
In another skillet, stir-fry potatoes in oil 5 minutes or until browned. Stir in beef mixture. Sprinkle with rosemary.
Serves 4
From prep to table 25 minutes

Gingered Pepper Steak

Ingredients:
2 teaspoons sugar
2 teaspoons cornstarch
¼ teaspoon ground ginger
¼ cup soy sauce
1 tablespoon white wine vinegar
1 pound beef Teres Major, thinly sliced
2 medium green peppers, julienned
1 teaspoon canola oil
Optional: hot cooked rice

Directions:
In a large bowl, combine sugar, cornstarch, ginger, soy, vinegar until smooth. Add beef, toss to coat; set aside.
In a large skillet or wok, stir-fry green peppers in oil until crisp-tender, about 3 minutes, remove and keep warm. Add beef with marinade to pan; stir-fry 3 minutes or until meat reaches desired doneness. Return peppers to pan; heat through. Serve with rice.
Serves 4
From prep to table 15 minutes

Pierogi Beef Skillet Easy Dinner

Ingredients:
1 pound ground beef chuck
½ cup chopped onion
¼ cup flour
1 can (14.5 oz) beef broth
1 package (approx 16 oz) frozen cheese & potato pierogies, thawed
2 cups frozen mixed vegetables, thawed and drained
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
½ cup shredded cheddar cheese

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain, reserving 3 tablespoons drippings.
Sprinkle flour over beef and drippings; stir until blended.  Gradually add beef broth.  Bring to a boil; cook and stir 2 minutes or until thickened.
Stir in the pierogies, vegetables and seasoning.  Cook, uncovered, for 4-5 minutes or until heated through.  Sprinkle with cheese and serve immediately.
4 servings
From prep to table 30 minutes

8/23/19 Oriental Beef Patties

Ingredients:
¼ cup soy sauce
2 to 4 tablespoons minced cilantro
1 green onion, chopped
2 garlic cloves, minced
1 teaspoon ground ginger
7 drops hot pepper sauce
Pinch black ground pepper
1 pound ground beef
4 hamburger buns, split

Directions:
In a bowl, combine soy sc, green onion, cilantro, ginger, garlic, hot pepper sauce, black pepper. Crumble beef over the mixture and mix well.
Shape into four patties.  Grill covered, turning once, to medium.  Remove and allow to rest for 3-4 minutes.  Toast bun, place burger on bun and serve.
Serves 4

8/2/19 Key West Flank Steak

Ingredients:
1 large red onion, sliced
1 cup minced fresh cilantro
¼ cup white wine vinegar
¼ cup Key lime juice
3 tablespoons extra virgin olive oil, divided
6 Key limes, halved
2 lbs beef flank steak
1 teaspoon kosher salt
1/8 teaspoon ground black pepper

Directions:
Combine the onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended.  Pour 1 cup marinade into a large bowl or shallow dish.  Add lime halves.  Rub steak with remaining oil; sprinkle with salt and pepper.  Add to bowl; turn to coat.  Refrigerate 8 hours or overnight.  Cover and refrigerate remaining marinade.
Drain steak, discarding marinade and limes in bowl.  Place reserved marinade in a food processor; process until chopped.
Grill steak, covered, over medium heat until meat reaches desired doneness (medium-rare 135 degrees; medium 140 degrees; medium-well 145 degrees), 6-8 minutes per side.  Baste occasionally with reserved marinade.
Let stand 10 minutes before thinly slicing steak across the grain.
Serves 4
Prep 20 minutes plus 8 hours marinade time
Grilling and standing time 20 minutes

Steak Sandwich Kabobs Easy Dinner

Ingredients:
1 lb boneless beef Teres Major, cut into 1 inch cubes
1 teaspoon steak seasoning
1 medium sweet red bell pepper, cut into 1 inch chunks
6 oz focaccia bread, cut into 1 inch cubes (can substitute your favorite artisan bread)
1 medium onion, cut into 1 inch chunks
1 tablespoon olive oil
3 slices provolone cheese, cut into strips
2 cups deli coleslaw
½ cup chopped walnuts

Directions:
Sprinkle beef Teres Major with steak seasoning.  Alternately thread the beef, red pepper, bread cubes and onion onto four metal or soaked wooden skewers; brush with oil.
Preheat grill to medium heat.
Grill, covered, 8-10 minutes or until meat reaches desired doneness, turning occasionally.  Top with cheese; grill 1-2 minutes longer or until cheese is melted.
In a small bowl, combine coleslaw and walnuts.  Serve with kabobs.
Serves 4
From prep to table 25 minutes

Guinness Corned Beef and Cabbage

Ingredients:
2 lb red potatoes, quartered
1 lb whole carrots, cut into 3 inch pieces
2 celery ribs, cut into 3 inch pieces
1 small onion, quartered
1 corned beef brisket with spice packet (3 to 3 ½ pounds)
8 whole cloves
6 whole peppercorns
1 bay leaf
1 bottle (12 oz) Guinness stout beer OR reduced-sodium beef broth
½ small head cabbage, thinly sliced
Prepared Horseradish

Directions:
In a 6 quart slow cooker, combine potatoes, carrots, celery and onion.  Add corned beef (discard spice packet or save for another use).
Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth.  Gather corners of cloth to enclose seasonings; tie securely with string.  Place in slow cooker.  Pour stout over top.
Cook, covered, on low 8-10 hours or until the meat and vegetables are tender, adding cabbage during the last hour of cooking.  Discard cheesecloth with seasonings.
Cut corned beef diagonally across the grain into thin slices.
Serve corned beef with vegetables and prepared horseradish.
Serves 9

Sweet and Sour Beef* – Easy Dinner

Ingredients:
1 tablespoon cornstarch
2 tablespoons cold water
1 pound boneless beef top sirloin cut into ½ inch cubes *
1 teaspoon salt
½ teaspoon pepper
3 teaspoons canola oil, divided
1 large green bell pepper, cut into ½ inch pieces
1 large red bell pepper, cut into ½ inch pieces
2 medium tart apples, chopped
½ cup plus 2 tablespoons thinly sliced green onions, divided
2/3 cup packed brown sugar
½ cup cider vinegar
Hot cooked rice, optional
*  substitute chicken or shrimp or boneless pork loin

Directions:
In a small bowl, mix cornstarch and water until smooth. Sprinkle meat with salt and pepper.  In a large nonstick skillet or wok coated with cooking spray, heat 2 teaspoons oil over medium-high heat.  Add meat; stir-fry 2-3 minutes or until done.  Remove from pan.
In same skillet, stir-fry peppers and apples in remaining oil 2 minutes.  Stir in ½ cup green onions; stir-fry 1-3 minutes longer or until peppers are crisp-tender.  Remove from pan.
Add brown sugar and vinegar to skillet; bring to a boil, stirring to dissolve sugar.  Stir cornstarch mixture and add to pan.  Return to a boil; cook and stir 1-2 minutes or until thickened.
Return meat and pepper mixture to pan; heat through.  If desired, serve with rice.  Sprinkle with the remaining green onion.
Serves 6
Prep to table 30 minutes

Beef French Onion Pot Pie – Easy Dinner

Ingredients:
1 pound lean ground beef
1 small onion, chopped
1 can (10.5 oz) condensed French onion soup
1 ½ cups shredded mozzarella
1 tube (12 oz) refrigerated buttermilk biscuits

Directions:
Preheat oven to 350 degrees F.  In a large skillet, cook beef and onion until meat is no longer pink, breaking beef into crumbles; drain.  Stir in soup; bring to a boil.
Transfer to an ungreased 9 inch deep-dish pie plate; sprinkle with cheese.  Bake 5 minutes or until cheese is melted.  Top with biscuits and bake 15- 20 minutes longer or until biscuits are golden brown.
Serves 4
From prep to table 30 minutes

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