Main Dishes

Boef Bourguignonne

Summary

Yield
1 Servings
SourceMarcia A. Schmidt (1973)
Prep time
30 minutes
Cooking time
10 hours
Total time
10 hours, 30 minutes

Ingredients

6
bacon strips
3 lb
beef rump or chuck (cut in 1 1/2-inch cubes)
1
carrot (large, peeled and sliced)
1
onion (medium, sliced)
3 T
flour
1 cn
condensed beef broth (10 oz.)
1 1⁄2 c
red or Burgundy wine
1 t
tomato paste
2 clv
garlic (minced)
1⁄2 t
thyme (whole, up to 1 tsp.)
1
bay leaf (whole)
1⁄2 lb
white onions (peeled)
1 lb
mushrooms (fresh, sliced)

Instructions

Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in crockpot or Dutch oven. Brown carrot and onion. Season with 11/2 teaspoons salt and 1/8 teaspoon pepper; stir in flour. Add broth; mix well and add to pot. Add cooked bacon, wine, tomato paste, garlic, bay leaf and onions. Cover and cook on low heat 8 to 10 hours in crockpot or 3 to 4 hours in Dutch oven (check periodically with Dutch oven). Sauté mushrooms in 2 tablespoons butter and add to pot about 1 hour before serving.

To make gravy: Turn crockpot to high or increase heat in Dutch oven. Cream 1/4 cup flour and 2 tablespoons butter. Roll in pea-size balls and drop into pot. Bring to boil and let thicken. 

Asian Beef & Noodles

Summary

Yield
4 Servings
SourceChristine Minx (2000)
Prep time
10 minutes
Cooking time
5 minutes
Total time
15 minutes

Ingredients

1
ribeye steak (or other cut of beef (about 8 oz.))
1 t
dark sesame oil (divided)
1 c
green onions (sliced)
2 c
cabbage (chopped)
2 pk
Ramen noodle soup (beef flavored)
1 1⁄2 c
water
1 T
soy sauce (low sodium)

Instructions

Trim fat from steak; cut diagonally across grain into thin slices. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak and onions; stir- fry 1 minute. Remove steak mixture from pan; keep warm. Heat 1/2 teaspoon oil until hot. Add cabbage; stir-fry 30 seconds. Remove cabbage from pan and keep warm. Remove noodles from packages; reserve one seasoning packet for another use. Add the water and remaining seasoning packet to pan. Bring to a boil. Break noodles in half and add to water mixture. Cook noodles 2 minutes, or until most of the liquid is absorbed, stirring frequently. Stir in steak mixture, cabbage and soy sauce. Cook until thoroughly heated. 

Pepper Steak

Summary

Yield
4 Servings
SourceBarb Apel (2002)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

1 lb
round steak
1⁄4 c
cooking oil
1 t
salt
  ds
pepper
1
onion (chopped)
 
garlic salt
3
green peppers (cut into 1-inch pieces)
1 c
celery (sliced)
1 cn
beef broth
1⁄4 c
water
2 T
cornstarch
2 T
soy sauce
 
rice

Instructions

With a sharp knife, cut steak diagonally into thin slices, then cut slices into small pieces. Heat oil in fry pan and add steak. Sprinkle generously with garlic. Brown meat, stirring frequently. Lower heat. Add onions, peppers, celery and beef broth. Cover and cook until vegetables are crisp-tender. Blend cornstarch, water and soy sauce. Add to meat mixture and cook, stirring until thickened. Serve with hot rice. 

Carbonades

Summary

Yield
6 Servings
SourceMrs. Mercer (1970)
Prep time
30 minutes
Cooking time
2 hours
Total time
2 hours, 30 minutes

Ingredients

4 lb
lean beef (cut into 1/2-inch slices)
2 lb
onions (large, thinly sliced)
1⁄2 c
flour
1⁄2 c
cooking oil
6 clv
garlic (crushed)
3 T
dark brown sugar
1⁄4 c
wine vinegar
1⁄2 c
parsley (chopped)
2
bay leaves (small)
1 T
salt
 
freshly ground black pepper
2 cn
beef broth (10 1/2 oz.)
2 cn
beer (or bottles)

Instructions

Preheat oven to 325°. Dredge beef pieces in flour; brown a few at a time in hot oil and place in large ovenproof casserole. Add onions and garlic to oil in pan and  brown lightly. Place in casserole. Add sugar, 2 tablespoons wine vinegar, parsley, bay leaves, thyme, salt and pepper. Stir once or twice. Pour off any remaining oil in skillet. Put in broth and heat over low flame, stirring to loosen all browned bits. Pour over mixture in casserole. Add beer. Cover casserole and bake 2 hours. Stir in 2 remaining tablespoons wine vinegar. Keep hot on top of stove until ready to serve. 

 

 

Korean Beef

Summary

Yield
4 Servings
SourceCindy Johnson (2004)
Prep time
12 hours, 10 minutes
Cooking time
15 minutes
Total time
12 hours, 25 minutes

Ingredients

2 T
sugar
1⁄2 c
soy sauce
2 T
sesame oil
2 T
sesame seed
1⁄2 c
green onions
2⁄3 t
garlic powder
2⁄3 t
black pepper
1 lb
sirloin steak

Instructions

Mix all ingredients except steak to make a marinade. Let steak marinate in mixture overnight in refrigerator. Grill or broil. 

Marinated Flank Steak

Summary

Yield
4 Servings
SourceCarol Rehder (1972)
Prep time
24 hours
Cooking time
15 minutes
Total time
24 hours, 15 minutes

Ingredients

1 1⁄2 lb
flank steak (up to 2 lbs)
3⁄4 c
maple-flavored syrup
2 T
soy sauce
1⁄4 c
vinegar
2 t
dry mustard
1 t
salt
1⁄2 t
pepper

Instructions

Put steak in shallow baking dish. Combine remaining ingredients and pour over meat. Refrigerate for 24 hours, turning steak several times. Remove steak from marinade and put in broiler pan. Broil 5 inches from heat about 5 minutes on each side for medium. Starting at narrow end, cut in thin diagonal slices on grain.

Baked Steak

Summary

Yield
4 Servings
SourceMrs. Brooks (1971)
Prep time
40 minutes
Cooking time
25 minutes
Total time
1 hour, 5 minutes

Ingredients

1 1⁄2 lb
steak (up to 2 lbs. Round is okay.)
2 T
olive oil (or salad oil)
2 T
lemon juice
2 T
catsup
 
Worcestershire sauce (sprinkle)
 
onion
2 T
butter
 
mushrooms (if desired)

Instructions

Trim steak. Cut in serving portions. Marinate in 2 tablespoons olive or salad oil, 2 tablespoons lemon juice and 2 tablespoons catsup. Let stand at least 30 minutes, turning once or twice. Sprinkle steaks with Worcestershire sauce, onion and 2 tablespoons butter. Bake at 400° for 15 minutes. Reduce heat, bake until tender. Cover part time to keep moist. Add mushrooms, if desired. 

Beef Parmigiana

Summary

Yield
6 Servings
SourceBev Rhodes (1981)
Prep time
20 minutes
Cooking time
1 hour, 15 minutes
Total time
1 hour, 35 minutes

Ingredients

1 1⁄2 lb
round steak (up to to 2 lbs)
3 T
flour
1⁄2 t
salt
1⁄8 t
pepper
1
egg (slightly beaten)
1 T
water
1⁄2 c
fine dry bread crumbs
1⁄4 c
Parmesan cheese (grated)
1⁄2 t
basil leaves
3 T
cooking oil
1 cn
16-oz tomato sauce
1 clv
garlic (crushed)
1 T
sugar
1⁄2 t
oregano
 
mozzarella cheese

Instructions

Cut steak in 6 serving pieces. Mix flour, salt and pepper. Dredge meat in seasoned flour. Combine bread crumbs, Parmesan cheese and basil leaves. Dip meat pieces in egg and water mixture, then dredge in crumb mixture, coating evenly. Brown meat in oil. Place in baking dish. Combine tomato sauce, garlic, sugar and oregano. Pour over meat. Cover with foil and cook in 350° oven for 1 hour and 10 minutes,

Swiss Steak Supreme

Summary

Yield
6 Servings
SourceCarolyn Freeman (1990)
Prep time
5 minutes
Cooking time
2 hours, 50 minutes
Total time
2 hours, 55 minutes

Ingredients

1⁄2 c
flour
2 t
salt
 
pepper
1
arm roast or thin chuck roast
2 cn
tomato bisque soup
1⁄4 t
garlic powder
2
bay leaves
1 1⁄2 t
basil
1 1⁄2 t
celery seed
1 1⁄2 t
parsley flakes (optional)
1 1⁄2 t
oregano
1
medium onion (chopped)
2 T
Worcestershire sauce
1 T
soy sauce
1 c
mushroom pieces (optional)

Instructions

Mix flour, salt and 1/4 teaspoon pepper; pound into steak. Brown steak in small amount of hot fat in Dutch oven. Combine soup, 1 1/2 teaspoons pepper and remaining ingredients; pour over steak. Cover. Bake at 350 degrees for 2 hours and 30 minutes. Serve over noodles.

Swiss Bliss (In Foil)

Summary

Yield
4 Servings
SourceWendy Krakowka (1972)
Prep time
20 minutes
Cooking time
2 hours
Total time
2 hours, 20 minutes

Ingredients

1 1⁄2 T
butter or margarine
2 lb
chuck steak (cut 1 inch thick)
1
envelope onion soup mix
1⁄2 lb
mushrooms (sliced, or 1 can)
1⁄2
green pepper (sliced)
1 cn
1-lb. tomatoes (drained and chopped, reserve juice)
1⁄4 t
salt
 
freshly ground pepper
1⁄2 c
juice from tomatoes
1 T
A.1. steak sauce
1 T
cornstarch
 
20-inch sheet aluminum foil
1 T
chopped parsley (or garnish as desired)

Instructions

Spread center of aluminum foil with butter. Cut steak into serving portions. Arrange on foil, slightly overlapping each portion. Sprinkle with onion soup mix, mushrooms, green pepper and tomatoes. Season. Mix juice, A.1. sauce and cornstarch. Pour over meat and vegetables. Bring foil up over and double fold edges to seal tightly. Bake 2 hours at 365°. Roll back foil and sprinkle with parsley.

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