Category Archives: Beef

Country Beef And Rice

Country Beef And Rice

2 Slices bacon, cut into 1″ pieces
1 c (10 3/4 oz.) condensed Mushroom soup
1 lb Ground beef
1 Soup can water
1/2 c Chopped onion
1/4 ts Garlic powder
2 c (1/2 pkg.) frozen broccoli,Corn and red bell peppers
1 1/2 c Dry rice

Cook bacon in a skillet until crisp.Remove bacon and set aside. Brown beef with onion in hot drippings in skillet;drain fat. Add vegetables,soup,water and garlic powder.Bring to a boil; reduce heat and simmer 1 minute.Stir in bacon and rice.Cover; remove from heat.Let stand 5 minutes.

The Czar’s Beef Stroganoff

The Czar’s Beef Stroganoff

1-2 lb. round or sirloin steak (cut in cubes or strips)
2 Tbsp. olive oil
2 Tbsp. butter
1/2 cup diced onions
1-2 garlic cloves
1/2 lb. fresh mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 cup sour cream
8 oz. wide egg noodles

Melt oil and butter in pan. Add beef to pan. When beef is browned, remove it from the pan.
Add onions, garlic, mushrooms and sauté until onions are glazed and clear.
Add soups, soy sauce, Worcestershire sauce while stirring to combine.
Add sour cream and stir. Add browned beef. Baked covered in 275 degree oven 2-3 hrs. or cook in crock pot on low.
Serve over wide cooked egg noodles.

German Style Beef Roast

German Style Beef Roast
1 2 1/2 – 3 pound boneless beef chuck pot roast
1 tablespoon cooking oil
2 cups sliced carrots (2)
2 cups chopped onions (2 large)
1 cup sliced celery (2 stalks)
3/4 cup chopped kosher-style dill pickles
1/2 cup dry red wine or beef broth
1/3 cup German-style mustard
1/2 teaspoon coarse ground black pepper
1/4 teaspoon ground cloves
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons dry red wine or beef broth Hot cooked spaetzle or cooked noodles Snipped fresh parsley (optional)

1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain fat.
2. In the cooker, combine the carrots, onions, celery, and pickles. Place the meat on top of vegetables. In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves. Pour over meat and vegetables in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.

For gravy:
4. Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat.
Discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley.
Makes 8 servings.

Creamy Beef Stroganoff

Creamy Beef Stroganoff

1 sirloin steak (1 1/2 pounds)
2 T. vegetable oil
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup dry sherry
1/2 cup beef broth
1 T. grated lemon zest
1 t. dried chervil leaves
1 t. dried parsley flakes
1/2 t. salt
Freshly ground pepper
1 pkg. cream cheese, cubed (3 oz)
1 container (8 oz) sour cream
Hot cooked noodles
Additional freshly ground pepper

Partially freeze steak; slice diagonally across grain into 1/4″ strips. In a large skillet, brown meat in hot oil; remove meat, reserving pan drippings in skillet. In reserved pan drippings, sauté mushrooms, onion and garlic until tender. Return meat to skillet; add sherry and next 6 ingredients. Cook over medium low heat 10 to 12 minutes or until most of liquid evaporates. Remove from heat; add cream cheese, stirring until cheese melts. Cool. To store: Refrigerate meat mixture in a tightly covered container up to 2 days or freeze mixture in an airtight container up to 2 weeks. To serve: If frozen, thaw in refrigerator. In a large pan, cook over medium heat until simmering, stirring frequently. Stir in sour cream; cook just until hot. Do not boil. Serve stroganoff over noodles. Sprinkle with additional ground pepper. Serves 4 to 6

Bourbon Steak

Bourbon Steak
1-1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
1 cup Apple Wood Chips
Mix all ingredients (except chips) together, place in ziplock bag and marinate steak 4 hours or over night. Soak wood chips in water for 30 minutes, and add to hot coals just before commencing to grill. Grill steak to desired doneness.