Beef Recipes

[Arrianna]

missteetheironchef Oct 13, 2006, 3:15pm »
Peppered London Broil

1 London broil, about 3 to 4 pounds
One quarter cup olive oil
1 Tbsp. fresh ground black pepper
3 cloves garlic, minced
1 tsp. red pepper
1 Tbsp. dried parsley
1 Tbsp. dried thyme
1 tsp. salt

Brush steak with olive oil. Combine seasonings and rub on both sides of the steak. Chill until ready to grill. Cook over medium hot coals until desired doneness is achieved. You can let the steak marinate overnight with the pepper and spice rub for a little extra flavor.

The Skinny: Trim any fat from the meat.

[Arrianna]

missteetheironchef Oct 25, 2006, 10:22am »
Blue Ribbon Meatloaf
By EatingWell.com

Yield: 8 servings, one 1-inch slice each
Active Time: 10 minutes
Total Time: 2 hours
Ease of preparation: Easy

In revisiting this classic, we put the meat back in the "loaf" by using ultra-lean ground beef and turkey. With fresh whole-wheat breadcrumbs and beer-simmered sweet onions, you'll never notice the missing fat.

2 teaspoons canola oil
1 medium sweet onion, chopped (2 cups)
1 12-ounce bottle dark or amber beer
1 teaspoon dried thyme leaves
1 teaspoon dry mustard
3/4 teaspoon salt
Freshly ground pepper to taste
1 1/4 pounds lean ground beef
1 1/4 pounds lean ground turkey
1 cup fresh whole-wheat breadcrumbs (see Tip)
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
1 egg white, lightly beaten

1. Preheat oven to 375 F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until translucent and starting to brown, about 5 minutes. Pour in beer and increase heat to high. Bring to a vigorous boil; cook until the liquid is quite syrupy and the mixture reduces to about 3/4 cup, 8 to 10 minutes. Transfer to a large bowl. Stir in thyme, dry mustard, salt and pepper. Let cool for 10 minutes.

3. Add beef, turkey, breadcrumbs, parsley, beaten egg and egg white to the onion mixture. Mix thoroughly with clean hands and transfer to the prepared pan.

4. Bake the meatloaf until an instant-read thermometer registers 160 when inserted into the center, about 1 hour 20 minutes. Let rest for 5 minutes; drain accumulated liquid from the pan and slice. Serve hot or cold or in a sandwich.

Nutritional Information

Per serving: 275 calories; 13 g fat (4 g sat, 4 g mono); 104 mg cholesterol; 8 g carbohydrate; 29 g protein; 1 g fiber; 353 mg sodium.

Tip

To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

[Arrianna]

missteetheironchef Nov 2, 2006, 1:55pm »
Beef Stuffed With Cream Cheese

One half pound thin sliced roast beef
8 oz. cream cheese, softened
1 clove garlic, minced
1 Tbsp. lemon juice
One half tsp. seasoned salt
1 Tbsp. prepared horseradish

Combine all ingredients except roast beef in a small bowl and mix well. Spread mixture over each slice of roast beef and roll up. Place seam side down on a platter and refrigerate for several hours. When ready to serve slice into one half inch pieces. You can mix some additional horseradish with a little sour cream to create a dipping sauce.

The Skinny: Use lean roast beef and light cream cheese.

[Arrianna]

missteetheironchef Nov 9, 2006, 11:12am »
Beef Tenderloin with Mushroom Wine Sauce
1/4 cup butter
2 Tbsp. flour
3 cloves garlic, minced
2 cups beef broth
2 cups fresh mushrooms, sliced
1/3 cups shallots, minced
1/2 tsp. dry mustard
3/4 cup dry red wine
Salt and pepper to taste
2 3-pound beef tenderloin fillets

Melt butter in a large saucepan, add flour and garlic and stir until browned. Add beef broth, mushrooms, shallots, dry mustard, dry red wine and salt and pepper, allow to simmer for 10-15 minutes. Place tenderloins in broth and simmer an additional 20 minutes or until beef is cooked to your taste. Serve over rice or with potatoes and baste with broth.

The Skinny: Use the leanest cuts of beef you can find.

[missteetheironchef]

Nikujaga, Morimoto-Style

Vegetable oil
1 pound beef rib eye
4 potatoes, halved and cut in 1/4-inch slices
1 carrot, peeled and quartered
12 baby onions
1 yellow bell pepper
1 red bell pepper
2 cups sake
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons finely chopped chives
Hot chili oil

Preheat oven to 350 degrees F.
In large, ovenproof pan, heat a little oil, then sear beef both sides, until nicely browned. Add potatoes, carrots, baby onions, yellow, and red bell peppers and mix well with beef juices. Place pan in oven for 15 minutes.

Remove from oven. Remove beef and vegetables from pan. Stem and seed the peppers. Cut the meat and vegetables into bite size pieces and set aside, keeping warm. Deglaze pan with sake. Add soy sauce and mirin. Thicken, if necessary, with cornstarch and water. Cover meat and vegetables with gravy. Sprinkle chive on top and drizzle chili oil on top, to taste.

[missteetheironchef]

Beef Rouladen

3 - 4 pounds beef round steak
Salt and pepper to taste
3 - 4 dill pickles
One quarter cup vegetable oil
1 large onion, chopped
2 cups beef broth
One quarter cup fresh parsley, minced
One quarter cup flour
One quarter cup water

Cut beef into 6 - 8 serving pieces and pound to one half inch thick. Sprinkle each piece with salt and pepper. Place one-half of a dill pickle on each piece and rollup and secure with a toothpick. Heat oil in a large skillet and brown beef. Add beef broth, onion, and parsley and simmer for 1 and a half hours. Remove beef from the skillet. Combine flour and water and stir until smooth; add to beef broth and simmer until thickened. Pour over beef and serve.

The Skinny: Use light beef broth.

German Potato Salad

8 medium red potatoes, washed and sliced but not peeled
One quarter cup cooking oil
1 medium onion, chopped
One half cup celery, chopped
One quarter cup sugar
One half cup apple cider vinegar
3 Tbsp. flour
1 cup water
3 oz. real bacon bits
3 hard boiled eggs, chopped
Salt and pepper to taste

Cook potatoes in boiling water until just tender, about 15 - 20 minutes, drain. Heat oil in large pan, place onion and celery and cook until tender, add sugar, salt, pepper, flour, water and vinegar. Cook until thickened, add bacon bits and stir. Place potatoes in sauce and stir and heat thoroughly, add eggs and stir. Serve warm.

The Skinny: Use your favorite sugar substitute. You can probably get away without the eggs and not really miss them.

[missteetheironchef]

Cajun Steak and Onion Wraps Recipe
HEALTHY RECIPES
Recipe Brought to you by Food Fit

This recipe serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredients
For the Cajun steak and onion:
1 yellow onion, sliced about 1/2-inch thick
2 teaspoons olive oil
2 top sirloin steaks, about 8 ounces each
salt to taste
freshly ground black pepper

For the wraps:
1/2 cup fat-free, whipped cream cheese
2 teaspoons Cajun seasoning
4 large flour tortillas
4 large lettuce leaves (green leaf, bibb or romaine), shredded

Cooking Instructions
For the Cajun steak and onion:
1. Preheat the grill to high.
2. Brush the onion slices with olive oil and then season the steaks and onion slices with salt and pepper. Cook them on the grill to the desired doneness, about 6 minutes per side for medium on the steaks and about 2-3 minutes per side for the onions. Use a spatula to flip the onion slices in order to keep the rings together. Transfer the steaks to a cutting board and slice on the bias. Separate the onion slices into rings.

For the wraps:
3. In a small mixing bowl, combine the cream cheese and Cajun seasoning.
4. Lay out the tortillas on a work surface in front of you. Divide the cream cheese mixture among the tortillas and spread it out in the center of the tortillas. Divide the lettuce and onions among the tortillas, top with a few slices of steak. Tightly roll the tortillas into a cylinder ending with the seam on the bottom.
5. Slice the wraps on the diagonal and serve.


Nutrition Facts
Serving size: 1 wrap
Calories 443
Total Fat 13 g
Saturated Fat 4 g
Protein 35 g
Total Carbohydrate 46 g
Dietary Fiber 3 g
Sodium 814 mg
Percent Calories from Fat 26%
Percent Calories from Protein 32%
Percent Calories from Carbohydrate 42%

[keroppikeroppi007]

Savoury Chops

Ingredients:

1 kg chuck (or braising) chops or steak
1 onion
3 Tblspns tomato sauce
2 Tblspns Worcestershire sauce
salt & pepper
spices to taste (a shake of mustard, curry, ginger & cinnamon)
1 tsp sugar
1 tsp vinegar
1 cup water

Procedure:

1. Roll meat in plain flour and place in a cassarole dish.
2. Mix other ingredients in a jug and pour over meat.
3. Bake 1 and a half hours in a slow oven.

[missteetheironchef]

Orange-Scented Beef Stirfry
By EatingWell.com
Makes 4 servings, 1 1/4 cups each
ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy

Orange marmalade is the secret ingredient in this quick stir-fry. For variations, substitute chicken, shrimp, pork or tofu for the beef; adjusting the cooking time accordingly.

1/2 cup reduced-sodium chicken broth, divided
1 tablespoon cornstarch
2 tablespoons reduced-sodium soy sauce
2 tablespoons orange marmalade
1 tablespoon oyster-flavored sauce
1 tablespoon rice vinegar
1 1/2-2 teaspoons chile-garlic sauce
4 teaspoons canola oil, divided
12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips
1 tablespoon minced fresh ginger
1 large onion, slivered (1 1/2-2 cups)
1 small red bell pepper, diced (1 cup)
1 pound broccoli florets (about 4 cups)

1. Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.

2. Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.

3. Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper and broccoli; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.

Nutrition Information

Per serving: 266 calories; 11 g fat (3 g sat, 5 g mono); 42 mg cholesterol; 23 g carbohydrate; 20 g protein; 5 g fiber; 408 mg sodium. Nutrition bonus: Vitamin C (273% daily value), Vitamin A (100% dv), Fiber (20% dv), Iron (20% dv). 1 Carbohydrate Serving

[missteetheironchef]

Veal Scaloppini with Cream Sauce
One half cup flour
Salt and pepper to taste
4 - 6 veal medallions
One quarter cup butter
4 shallots, minced
One third cup fresh mushrooms, chopped
Two thirds cup cooked ham, chopped
One quarter cup flour
1 cup milk
1 cup Swiss cheese, shredded

Combine the first one half cup flour and salt and pepper in a small bag. Place veal medallions one at a time in the bag and shake to coat. Melt butter in a saucepan and brown veal on both sides. Remove and place in baking dish. Saute shallots until tender, add mushrooms and ham. Combine remaining one quarter cup of flour and milk and mix well. Pour over shallots, mushrooms and ham and cook over medium heat until mixture starts to thicken. Pour over veal and sprinkle with cheese. Bake in the oven at 375 until cheese melts.

The Skinny: Use low fat milk and cheese.

Creamy Mashed Potatoes with Fresh Herbs

4 quarts water
1 tsp. salt
3 - 4 pounds golden potatoes
Two thirds cup cream
One quarter cup butter
1 Tbsp. fresh parsley, finely chopped
Salt and pepper to taste

Bring water to a boil, add salt. Meanwhile, peel potatoes and slice in quarters. Place potatoes in boiling water and cook until tender. Drain water and mash. Add cream, butter, salt and pepper and parsley. Serve at once. You may vary the herbs by substituting dill or chives for the parsley.

The Skinny: Use fat free Half and Half in place of the cream.

[missteetheironchef]

Herb Roast Beef and Colcannon

Herb Roast Beef

2 - 3 pound round rump roast or tenderloin
1 Tbsp. fresh ground pepper
1 tsp. salt
One half tsp. dried marjoram
1 tsp. dried thyme
3 tsp. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped

Combine spices and mix well. Cover roast beef with spices and cook at 325 degrees for 1 and one half to 2 hours depending on the size and the desired doneness. If you are using a meat thermometer it should reach 150 - 170 degrees. Let roast stand for 10 minutes before slicing. Cut into thin slices.

The Skinny: Use a tenderloin to get the leanest cut.

Colcannon

4 or 5 large potatoes, cooked
1 head of cabbage, cooked and cooled
One quarter cup butter
1 cup of breadcrumbs
Salt and pepper for seasoning

Mash potatoes finely, chop cabbage finely, add small piece of butter, salt and pepper and mix well. Grease a pudding basin and line with breadcrumbs. Press in the Colcannon mixture. Put layer of breadcrumbs on top. Bake in a cool oven (325 degrees) for about half an hour. Serve up hot.

The Skinny: Not much room for improvement here.

[missteetheironchef]

Flank Steak Pinwheels
By EW (Jessie Price)

These festive wheels of steak, Boursin cheese, spinach and sun-dried tomatoes look fancy, but they're quite easy to make. For a party, arrange them on a platter atop a bed of spinach.

Servings: 4 servings
Total Time: 40 minutes
Ease of Preparation: Moderate
Cuisine: American
Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight, Diabetes Appropriate


Ingredients:

2/3 cup sun-dried tomatoes (not packed in oil)
2 cups boiling water
1 pound flank steak , trimmed of fat
1 clove garlic , minced
3 tablespoons light herbed cheese spread , such as Boursin (see Variation)
1 cup baby spinach
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper


Steps:

1: Preheat grill to high.

2: Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.

3: Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness.

4: Rub garlic all over one side of the steak. Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak. Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.

5: Carefully rub salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.

6: Oil the grill rack (see Tip). Grill the pinwheels 3 to 4 minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. (Don't worry if the ends of the skewers burn. They will still hold the pinwheels together.) Remove the skewers; let the pinwheels rest for 5 minutes before serving.



Nutrition: (Per serving)

Calories - 226
Carbohydrates - 7
Fat - 9
Saturated Fat - 4
Monounsaturated Fat - 3
Protein - 27
Cholesterol - 46
Dietary Fiber - 2
Potassium - 278
Sodium - 332
Nutrition Bonus - Zinc (27% daily value), Iron (15% dv).

Prepare the steak roll (Steps 2-4). Wrap tightly in plastic wrap and refrigerate for up to 6 hours. When ready to grill, proceed with Steps 5 and 6.

[aiidealjimai]

Beef recipes are really wonderful. I have been cooking one pot easy roast meals since my kids were small and one of the secrets to a really easy and hassle-free cooking is the cookware I used. Ever since, I always use a thick-bottomed cast iron pot and always have it covered all through the cooking process.

[mertoncoulter]

If you are looking for the right kind of ground beef recipes you should take a look online and see what all those different cooking sites have to offer you. The internet is an amazing database of recipes where you can find an endless collection of ground beef recipes too. You just have to make a little effort and choose the right site.