Beef Recipes
Pineapple-soy glazed steaks
2 well-trimmed beef ribeye steaks cut 1 inch thick
Glaze: 1/4 cup pineapple juice
1/4 cup soy sauce
2 tablespoons packed brown sugar
1 teaspoon cornstarch
Directions: In 1-cup glass measure, combine glaze ingredients, mix well. Microwave on high 2 1/2 - 3 minutes until thickened, set aside. Place steaks over medium
coals, grill uncovered 11-14 mins., turning steaks occasionally and brushing both sized with glaze during the last 5 minutes of grilling. Carve steaks crosswise into thick slices and drizzle with remaining glaze. Serve with grilled pineapple if desired.
Shepherd’s Pie
1 lb. lean hamburger
1 pkg. dry onion soup mix
3 cups mashed white potatoes
grated cheddar cheese or American cheese slices
Brown hamburger. Add onion soup. Pour into casserole dish. Add mashed potatoes. Top with cheese. Pop in 350 degree oven until cheese melts.
Sweet and Sour Meatballs
5 lbs. frozen meatballs
1 bottle Chili Sauce (10 oz)
1/2 cup blackberry or grape jelly
Bake meatballs in oven at 350 degrees until brown. Mix chili sauce and jelly in large pot (dutch oven). Stir occasionally until jelly melts (about 4 minutes). Add meatballs and simmer 10 minutes longer. Serve with wooden picks. This recipe makes about 8 dozen tiny meatballs and 2 cups of sauce.
Mumma’s Spaghetti
1 1/2 lbs. hamburger
1/2 lb. ground sausage
1 garlic clove, minced
2 stalks celery, chopped
2 onions, chopped
1 green pepper, chopped
1 tsp. sugar
1 small can tomato sauce
2 cans tomato soup
1 can tomato paste
1 small can tomato puree
Cook slow for several hours. Serve on thin spaghetti or vermicelli.
Beef & Parmesan Pasta
1-1/2 pounds ground beef
1 can (15-1/2 ounces) Italian-style diced tomatoes, undrained
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
2 cups uncooked bow tie pasta
2 cups sliced zucchini (1/4-inch thick)
3/4 cup grated Parmesan cheese
ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove from skillet with slotted spoon; set aside. Pour off drippings.
Combine tomatoes, broth and pasta in same skillet, pushing pasta into liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 15 minutes, stirring frequently. Stir in zucchini; continue cooking 5 minutes or until pasta is tender.
Return beef to skillet. Stir in 1/2 cup of the cheese; heat through. Sprinkle with remaining 1/4 cup cheese before serving.
Beef & Asparagus Pasta Toss
1 pound ground beef
3 cups uncooked bow tie pasta
1 pound fresh asparagus, cut into 1-inch pieces
3 tablespoons olive oil
1/4 cup minced shallots (about 2 large)
2 or 3 cloves garlic, minced
Salt and pepper
Cook pasta in boiling salted water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.
Meanwhile brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove from skillet with slotted spoon. Pour off drippings.
Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired.
Combine beef mixture with pasta and asparagus in large bowl; toss well.
Beef Barley Soup
3 pounds beef shank cross cuts, cut 1 inch thick
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 cup chopped carrot
1/2 cup chopped celery with leaves
3 cloves garlic, minced
5 cups water
1-1/2 teaspoons salt
1-1/2 teaspoons dried thyme leaves
1/2 teaspoon pepper
1 bay leaf
1/3 cup medium pearl barley
1 package (9 ounces) frozen French-cut green beans
Heat oil in Dutch oven over medium heat until hot. Add onion, carrot, celery and garlic; cook and stir 5 minutes or until tender. Add beef shank cross cuts, water, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
Remove cross cuts from Dutch oven. Cut beef from bones; cut beef into 3/4-inch pieces. Skim and discard fat from soup. Return beef to Dutch oven; stir in barley. Cover and simmer 50 to 60 minutes or until beef and barley are tender.
Add green beans; bring to a boil. Reduce heat; simmer 2 to 3 minutes or until beans are tender. Discard bay leaf.
Cheddar Potato-Topped Meatloaf
1-1/2 pounds ground beef
3/4 cup chopped onion
1/3 cup saltine cracker crumbs
1 egg
3 tablespoons milk
1 teaspoon dried thyme leaves, crushed
3/4 teaspoon salt
1/4 teaspoon pepper
Cheddar Potato Topping:
1 package (14 ounces) frozen mashed potatoes
1-3/4 cups milk
1 package (10 ounces) frozen peas and carrots
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Cheddar cheese
Heat oven to 375°F. Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly.
Gently press beef mixture into bottom of 9-inch square baking pan. Bake in 375°F oven 20 to 25 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color. Carefully pour off drippings.
Meanwhile combine topping ingredients, except cheese, in 2-quart microwave-safe dish. Microwave on HIGH 11 to 12 minutes, stirring once.
Spread topping on meatloaf to edges of pan; sprinkle with cheese. Broil 3 to 4 inches from heat 5 to 7 minutes or until top is lightly browned.
Let stand 10 minutes before cutting. Cut into 6 even pieces.
Grilled Beef Steaks with Peppery Peach Salsa
4 well-trimmed boneless beef top loin steaks, cut 1 inch thick
(about 2-1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium red bell pepper
Peppery Peach Salsa:
1/2 cup peach preserves
1/4 cup sliced green onions
2 tablespoons finely chopped jalapeņo peppers
1 tablespoon fresh lemon juice
1 teaspoon freshly grated lemon peel
1 large clove garlic, minced
teaspoon grated fresh ginger
1/8 teaspoon salt
Sprinkle both sides of beef steaks with 1/4 teaspoon each salt and pepper; press firmly into beef. Remove seeds from bell pepper, leaving pepper whole.
Place steaks and bell pepper on grid over medium, ash-covered coals. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill pepper 2 to 3 minutes, turning occasionally.
While steaks continue to cook, cut four 1/2-inch thick rings from bell pepper; set aside for garnish. Coarsely chop enough remaining pepper to make 1/4 cup; combine with salsa ingredients in small saucepan. Place pan on grid near edge of grill to heat until warm.
About 5 minutes before steaks are done, remove 2 tablespoons salsa from saucepan and brush on both sides of steaks. To serve, place 1 pepper ring on each steak; fill rings with warm salsa.
Fiery Beef Satay Skewers
1-1/2 pounds
boneless beef sirloin steak, cut 1-1/2" thick
5-6 green onions, white part only, cut into 1 inch pieces
Marinade:
1/2 cup country Dijon-style mustard
1/2 cup soy sauce
1/4 cup honey
2 tablespoons fresh lime juice
4 teaspoons bottled or fresh minced garlic
1 tablesppon ground red pepper
Combine marinade ingredients in large, shallow bowl. Remove and reserve 1/2 cup for basting. Cut beef steak into 1-1/2 inch cubes. Add beef to remaining marinade in bowl; toss to coat. Cover and marinate in refrigerator 20 minutes to 24 hours. Remove beef from marinade; discard marinade. Alternately thread beef and green onion pieces evenly onto four 12" metal skewers. Place skewers on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare to medium doneness, basting frequently with reserved 1/2 cup marinade and turning occasionally.
Broiling
note:
Place skewers on rack in broiler pan so surface of beef is 3 to 4
inches from heat. Broil about 14 to 16 minutes for medium rare to
medium doneness, basting frequently with 1/2 cup mariande and
turning once.
Savory Beef & Cheese Roll-Ups
1 pound thinly sliced deli roast beef
2 packages (6 ounces each) garden vegetable-flavored soft
spreadable cheese
4 flour tortillas (10-inch diameter)
1 cup shredded carrots
1 cup shredded Monterey Jack cheese
8 leaves leaf lettuce
Carrot curls (optional)
Spread soft cheese evenly on one side of each tortilla. Top evenly with shredded carrots and Jack cheese. Layer lettuce and deli roast beef evenly on cheese, leaving 1/2-inch border around edge. Roll up tightly; wrap in plastic wrap. Refrigerate 30 minutes before serving.
To serve, unwrap and cut each roll in half. Garnish with carrot curls, if desired.
Simple Smoked Beef Sausage Dinner
1 pound smoked beef sausage, cut crosswise into 1/2-inch thick
slices
8 ounces uncooked orecchiette or medium shell pasta
1 jar (16 to 17 ounces) Alfredo sauce
1 can (15-1/2 to 19 ounces) Great Northern or other white
beans, rinsed, drained
1/4 cup fresh basil leaves, chopped
Pepper
1/4 cup pine nuts, toasted
Fresh basil sprigs (optional)
Cook pasta according to package directions; drain. Meanwhile place beef sausage in large skillet; add enough water to cover bottom of skillet. Cook, uncovered, over medium heat about 7 minutes or until sausage browns slightly, stirring occasionally. Pour off drippings. Remove and reserve 5 or 6 sausage slices.
Add Alfredo sauce, beans and chopped basil to skillet; bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes, stirring occasionally.
Combine pasta and sausage mixture in serving dish, tossing lightly. Sprinkle with pepper, as desired, and pine nuts. Top with reserved sausage slices. Garnish with basil sprigs, if desired.
Black Skillet Beef with Greens and Red Potatoes
1 pound beef top round
1 1/2 tablespoons Hot n’ Spicy seasoning (recipe to follow)
8 red-skinned potatoes, halved
3 cups finely chopped onion
2 cups low sodium beef broth
2 large cloves garlic, minced
2 large carrots, peeled, cut into very thin 2 1/2 inch strips
2 bunches (1/2 pound each) mustard greens, kale or turnip greens,
stems removed, coarsely torn
nonstick spray coating
Hot n’ Spicy Seasoning:
1/4 cup paprika
2 tablespoons dried oregano
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon dry mustard
Partially freeze beef. Thinly slice across the grain into long strips 1/8 inch thick. Thoroughly coat strips with Hot n’ Spicy seasoning. Spray a large heavy skillet (cast iron is good) with nonstick spray coating. Preheat pan over high heat. Add meat; cook, stirring, for 5 minutes. Add potatoes, onion, broth and garlic. Cook, covered, over medium heat for 20 minutes. Stir in carrots, lay mustard greens over top, and cook, covered, until carrots are tender, about 15 minutes. Serve in large serving bowl, with crusty bread for dunking. Makes 6 servings.
London Broil
4-H Recipe from the kitchen of Toni Pipkins (serves 6)
1 1/2 t. salt
1 t. sugar
2 T. minced onion
1/2 t. dry mustard
1/2 t. Italian seasoning
1/4 t. ground ginger
1/2 t. freshly ground pepper
1/4 c. lemon juice
1/2 c. vegetable oil
1 garlic clove, minced
1 flank steak (about 2 pounds)
Combine all ingredients, except steak, blending well. Place steak in glass baking dish; cover with marinade. Mix and refigerate at least six hours or overnight, turning steak occasionally. Grill and enjoy.