leaf, parsley and celery tops. Cover tightly and simmer for 1 hour. Remove
meat to deep baking dish. Add mushrooms, carrots. Mix 2 T flour with 1/2
cup water and add to pan liquor to thicken it. Pour over meat and
vegetables and top with pastry crust. Bake in 350 degree F oven for about
1 hour.
Posted by: Grandma Sheila (Exner) July, 1991
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* Exported from MasterCook II *
Fiesta Steak **
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Marinades
Drinks
Amount Measure Ingredient -- Preparation Method
2 pounds Top round steak -- boneless
about 1" thick
1/4 cup Lime juice
2 tablespoons Vegetable oil
2 tablespoons Tequila
1/2 teaspoon Salt
1/2 teaspoon Cumin
1/2 teaspoon Cayenne pepper
2 Garlic cloves -- fine chopped
1 cup Salsa
1/2 cup Sour cream
Pierce beef with fork several times on both sides. Mix lime juice, oil,
tequila, salt, cumin, red pepper and garlic in shalloq glass or plastic
dish. Place beef in dish; turn to coat with marinade. Cover and
refrigerate at least 6 hours, turning beef occasionally. Remove beef from
marinade; reserve marinade. Cover and grill beef 4-5" from medium coals,
20-25 minutes for medium, brushing occasionally with the marinade and
turning once. Cut beef across grain into thin slices. Serve with salsa and
sour cream.
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* Exported from MasterCook II *
FOIL-WRAPPED STEAK
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Meats Main Dish
Amount Measure Ingredient -- Preparation Method
2 pounds Round steak
2 tablespoons Butter or margarine
1 teaspoon Garlic powder
1/2 teaspoon Black pepper
1 large Onion -- 1x2 inch slices
1 Bell pepper -- 1x2 inch slices
1 Carrot -- shredded or sliced
1 Celery stalk -- 1 inch pcs.
3 tablespoons Worcestershire sauce
Or substitute
1 tablespoon Worcestershire powder
Trim the ligament and fat from the round steak. Place double layer of
aluminum foil in bottom of shallow baking pan (9x15x2 or thereabouts in
size). Place meat on foil.
Spread unmelted butter or margarine on top of meat, season with garlic
powder, pepper and half of Worcestershire sauce or powder. Pile vegetables
on top. Top with remaining Worcestershire.
Cover with 2 additional layers of foil, wrap tightly to keep steam and
juices inside.
Bake 2 1/2 hours in 350 F oven.
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* Exported from MasterCook II *
FRENCH ONION BEEF
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Main Dish
Meats
Amount Measure Ingredient -- Preparation Method
1 1/4 pounds Boneless beef round steak
1 package (8 oz) fresh slice mushrooms
1 large Onion sliced into rings
1 can French onion soup condensed
1 package 15 minute herb stuffing mix
1/4 cup Margarine or butter -- melted
4 ounces Shredded mozzarella cheese
Cut beef into 6 serving-size pieces. Layer half of the beef, mushrooms
and onion in 3 1/2 to 4-quart slow cooker; repeat layers. Pour soup over
ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours
or until beef is tender and no longer pink.
Before serving, toss stuffing mix and contents of seasoning packet with
melted margarine and 1/2 cup liquid from pot. Place stuffing on top of
contents in slow cooker; cover.
Increase heat to high setting. Cook 10 minutes or until stuffing is
fluffy. Sprinkle with cheese; cover. Cook until cheese is melted.
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* Exported from MasterCook II *
GARLIC STEAK STIR-FRY
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
2 pounds Round steak/venison
1/4 cup Light soy sauce
1 cup Beef bouillon
1/4 teaspoon Ginger
2 Clove mashed garlic
1/4 cup Cooking sherry
4 tablespoons Peanut oil
2 Clove chopped garlic
1 1/2 cups Boiling water
3 large Green peppers cut into 1/2
Inch strips
1 cup Sliced water chestnuts
3 tablespoons Cornstarch
Sherry or sesame oil
Hot boiled rice
Cut meat against the grain into 1/2 inch strips (this is easier to do if
meat is partially frozen). Make a marinade for the meat by combining soy
sauce, bouillon ginger, mashed garlic and sherry. Marinate steak for 2-12
hours in the refrigerator. Dry meat on paper towels. In a wok, heat peanut
oil and saute chopped garlic until it turns golden brown. Remove, leaving
at least 2 tablespoon oil in wok. Add meat to oil and saute until brown
(add just a dash of sherry/sesame oil to meat while it's browning). Add
reserved marinade and 1 cup boiling water. Simmer 45 minutes or less time,
if desired. When meat is tender, remove and keep in warm oven. Pour
marinade in separate pan and add cornstarch. Add remaining 1/2 cup boiling
water, if needed. Simmer until thick. Stir-fry green pepper and water
chestnuts in liquid remaining in wok. Add meat and marinade gravy. Add
dash sesame oil to taste. Serve over boiled rice.
Recipe By :
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* Exported from MasterCook II *
GREEN PEPPER STEAK
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Ethnic
Amount Measure Ingredient -- Preparation Method
1 pound Round steak
1/4 cup Soy sauce
10 milliliters Diced garlic
1 1/2 teaspoons Grated fresh ginger
1/4 cup Salad oil
1 cup Thinly sliced green onion
1 cup Red or green bell pepper
1 Stalk celery -- cut thin
1 tablespoon Cornstarch
1 cup Water
2 Tomatoes -- wedged
Cut beef across grain into thin strips,1/8" thick.Combine soy sauce,garlic
and ginger.Add beef;toss.Set aside while preparing vegetables. Heat oil in
wok.Add beef,toss over high heat until browned. Taste meat.If it is not
tender,cover and simmer for 30 to 40 minutes over low heat. Turn heat up
and add vegetables.Toss until vegetables are tender crisp,about 10
minutes.
Mix cornstarch with water.Add to pan.Stir and cook until thickened.Add
tomatoes.
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* Exported from MasterCook II *
Grilled Beef Kababs
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Marinades
Amount Measure Ingredient -- Preparation Method
SOLOMON (JJGF65A)
1/4 cup Lemon juice
2 tablespoons Worcestershire sauce
3 tablespoons Corn oil
1/3 cup Soy sauce
2 tablespoons Yellow mustard
1 Clove garlic -- minced
1 1/2 pounds Lean round steak -- boneless
1 Large green pepper
4 ounces Fresh mushrooms
8 Cherry tomatoes
1 Very large onion
Make marinade by combining lemon juice,Worcestershire sauce,oil,soy
sauce,mustard,garlic.Cut beef into 1" chunks,then put in marinade.Cover
and marinate in refrigerator for 12 hours or more...
Cut vegetables into chunks,making at least 8 pieces of each.Remove beef
cubes from marinade,reserving marinade...
On 4 medium or long skewers,alternate pieces of meat and vegetables.Grill
over hot coals,basting occasionaly with marinade,for about 15
minutes,turning shewers regularly.(Allow 5 to 10 minutes longer for well
done meat.).Serve hot.Makes 4 servings....
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* Exported from MasterCook II *
Grilled Beef Kababs-Philadelphia Inquirer
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Marinades
Amount Measure Ingredient -- Preparation Method
1/4 cup Lemon juice
2 tablespoons Worcestershire sauce
3 tablespoons Corn oil
1/3 cup Soy sauce
2 tablespoons Yellow mustard
1 Clove garlic -- minced
1 1/2 pounds Lean round steak -- boneless
1 Large green pepper
4 ounces Fresh mushrooms
8 Cherry tomatoes
1 Very large onion
Make marinade by combining lemon juice,Worcestershire sauce,oil,soy
sauce,mustard,garlic. Cut beef into 1" chunks,then put in marinade.Cover
and marinate in refrigerator for 12 hours or more... Cut vegetables into
chunks,making at least 8 pieces of each.Remove beef cubes from
marinade,reserving marinade... On 4 medium or long skewers,alternate
pieces of meat and vegetables.Grill over hot coals,basting occasionaly
with marinade,for about 15 minutes,turning shewers regularly.(Allow 5 to
10 minutes longer for well done meat.).Serve hot.Makes 4 servings....
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* Exported from MasterCook II *
Grilled Beef Kabobs 2
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bar-B-Q Beef
Marinades On The Grill
Amount Measure Ingredient -- Preparation Method
1/4 cup Lemon juice
2 tablespoons Worcestershire sauce
3 tablespoons Corn oil
1/3 cup Soy sauce
2 tablespoons Yellow mustard
1 Clove garlic -- minced
1 1/2 pounds Lean round steak -- boneless
1 Large green pepper
4 ounces Fresh mushrooms
8 Cherry tomatoes
1 Very large onion
Make marinade by combining lemon juice,Worcestershire sauce,oil,soy
sauce,mustard,garlic.Cut beef into 1" chunks,then put in marinade.Cover
and marinate in refrigerator for 12 hours or more...
Cut vegetables into chunks,making at least 8 pieces of each.Remove beef
cubes from marinade,reserving marinade...
On 4 medium or long skewers,alternate pieces of meat and vegetables.Grill
over hot coals,basting occasionaly with marinade,for about 15
minutes,turning shewers regularly.(Allow 5 to 10 minutes longer for well
done meat.).Serve hot.Makes 4 servings....
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* Exported from MasterCook II *
GRILLED SOUTH OF THE BORDER STEAK
Recipe By : HUBERT
Serving Size : 6 Preparation Time :0:00
Categories : On The Grill Meats
Amount Measure Ingredient -- Preparation Method
2 pounds Beef round steak, 1/2 inch thick
1 envelope Instant meat marinade, (4/5 ounce)
1/4 cup Catsup
1 Tablespoon Worcestershire sauce
1/8 teaspoon Red pepper sauce
1 can Refried beans (15 1/2 ounces)
1/4 cup Cheddar cheese, shredded
Chili peppers
Potato chips
Score each side of meat 1/8 inch deep in diamond pattern. Prepare
instant meat marinade as directed on envelope except stir in catsup,
Worcestershire sauce, and red pepper sauce. Marinate meat as directed on
envelope. Remove meat from marinade; reserve marinade. Heat beans in
foilware pan 15 to 20 minutes on side of grill. About 5 minutes before
serving, sprinkle cheese on beans. Place meat on grill 2 inches from hot
coals. Cook 5 minutes on each side, brushing frequently with reserved
marinade. Cut steak into serving pieces; serve with spoonfuls of beans,
chili peppers, and potato chips. Makes 6 servings.
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* Exported from MasterCook II *
HERBED STEAK AND ONIONS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bar-B-Q Meats
Main Dish Low-Cal
On The Grill
Amount Measure Ingredient -- Preparation Method
1 cup Tomato juice
1 tablespoon Olive or cooking oil
1/2 teaspoon Dried basil -- crushed
1/2 teaspoon Dried oregano -- crushed
1/4 teaspoon Pepper
Clove garlic -- minced
1 pound Top round steak -- 1" thick
Lg onions -- thin sliced rings
For marinade, combine tomato juice, oil, basil, oregano, pepper, and
garlic. Set aside.
Trim fat from steak and cut into 4 equal portions.
Place meat in a plastic bag set in a deep bowl. Pour marinade over steak.
Seal bag; turn to coat steak well. Marinate overnight in the refrigerator.
Then, drain steak, reserving marinade.
Place onion slices on an 18" square of heavy foil.
Turn edges of foil up slightly. Drizzle 1/2 cup of the reserved marinade
over onions. Fold foil tightly to seal. Grill onion packet and steak on an
uncovered grill directly over medium coals for 10 minutes. Turn onion
packet and steak; brush steak with marinade.
Grill steak to desired doneness, allowing 8-10 minutes more for medium.
Grill onions 8 minutes more or till tender.
Unwrap onions and place on a serving plate. Arrange meat atop onion. Spoon
any remaining sauce from onions over the meat.
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* Exported from MasterCook II *
HOT HUNAN HOAGIES
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chinese Sandwiches
Amount Measure Ingredient -- Preparation Method
2 pounds Beef top round steak -- cut
1 thick
30 milliliters Garlic -- mashed
1/2 cup Dry sherry
1/2 cup Dark soy sauce
1/4 cup Vegetable oil
1 tablespoon Grated fresh ginger
1 Relish recipe
8 Hoagie rolls
2 teaspoons Vegetable oil
1 teaspoon Sesame oil
1 teaspoon White wine vinegar
1/2 teaspoon Dark soy sauce
1/4 teaspoon Sugar
1/8 teaspoon Hot pepper sauce
1/2 cup Sliced green onions
1/2 cup Chopped mushrooms
1/2 cup Chopped green pepper
1/2 cup Chopped red pepper
HOAGIES: Place steak in plastic bag or utility dish.Combine garlic,sherry,
soy sauce,oil and ginger;pour over steak.Cover dish and marinate in
refrigerator 4 to 8 hours,turning at least once.Meanwhile,prepare
relish.Remove steak from marinade.Place on rack in broiler pan so surface
of meat is 4" from heat;reserve marinade.Broil 16 to 20 minutes,turning
once and basting with reserved marinade.Let stand 5
minutes.Meanwhile,split hoagie rolls and toast under broiler.Carve steak
diagonally across grain into thin slices.Place beef in hoagie rolls;top
with relish and serve.Makes 8 servings.
RELISH: Combine vegetable oil,sesame oil,vinegar,soy sauce,sugar and hot
pepper sauce.Add green onions,mushrooms and peppers.Let stand 30
minutes.Yield:about 1 3/4 cups.
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* Exported from MasterCook II *
ISLAND TERIYAKI
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Meats Appetizers
Amount Measure Ingredient -- Preparation Method
1/2 cup Soy sauce
1/4 cup Salad oil
2 tablespoons Molasses
2 tablespoons Ground ginger
-- or --
2 teaspoons Grated gingerroot
2 teaspoons Dry mustard
6 each Cloves garlic -- minced
1 1/2 pounds 1/4-inch-thick round steak
3/4 teaspoon Instant meat tenderizer
Combine first 6 ingredients. Cut meat across grain in strips 1 inch wide.
Use tenderizer according to label directions. Add meat to soy mixture,
stirring to coat; let stand 15 minutes at room temperature.
Lace strips accordion-style on skewers.
Broil 5 inches from heat 5 to 7 minutes or till cooked rare to
medium-rare, turning frequently and basting with soy marinade (or cook and
baste over charcoal). Serve hot as an appetizer.
Note: If you plan to marinate longer than 15 minutes, don't use
tenderizer.
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* Exported from MasterCook II *
ITALIAN ROLLUPS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
Woodward
1/4 cup Pine nuts -- coarsely chopped
10 milliliters Garlic -- minced
2 tablespoons Fresh parsley -- chopped
2 tablespoons Fresh basil -- chopped
1 tablespoon Olive or vegetable oil
1/4 teaspoon Salt
1/8 teaspoon Pepper
1 1/2 pounds Boneless round steak -- about
thick
6 slices Proscuitto -- well trimmed
1 cup Beef broth or bouillon
1 ounce Dried porcini or shitake -- mushrooms
1/2 cup Dry red wine
2 tablespoons Cornstarch
1/4 cup -Water -- cold
Pine nuts -- for garnish
In small bowl, combine 1/4 cup chopped pine nuts, garlic, parsley, basil,
oil, salt, and pepper. Remove most of fat from steak. Cut into 6 pieces
about 3"x4".
Pound to about 1/4" thickness or 4"x6". Place a slice of prosciutto on
each slice of pounded round steak.
Spoon about 1 tbsp herb mixture on each. Roll up like a jelly roll. Tie
with string. Place on bottom of slowcooker. Heat broth or bouillon to
boiling. Pour over dried mushrooms. Add to cooker. Pour in wine.
Cover; cook on LOW 6 to 7 hrs. Remove meat; cover and keep warm. Turn pot
to HIGH. Dissolve cornstarch in water. Stir into liquid in pot. Cover;
cook on HIGH 15 to 20 mins. or until thickened. Spoon over rollups.
Sprinkle with pine nuts.
Per serving - 326 cal, 36 g pro, 7 g carbo, 15 g fat, 101 mg chol, 395 mg
sod Author - Mable Hoffman
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* Exported from MasterCook II *
JERKY HOME STYLE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
1 pound Round steak -- cut in strips 4
" thick
1/4 cup Soy sauce
1 tablespoon Worchestshire sauce
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder
1/2 teaspoon Black pepper
3/4 teaspoon Hot sauce
1/2 teaspoon Hickory salt
Fat grams per serving: Approx. Cook Time: 8 hrs Slice
round steak, cut in strips about 4 in. long and 1/8 in. thick. (The
slicing is easier if the steak is partially frozen.) Combine all the
ingredients and marinate in the fridge for at least 8 hrs, mixing
occasionally. Then skewer the marinated strips on bamboo skewers or
toothpicks and hang the strips in the oven with a pan below to catch the
drippings. Set the oven on it's lowest setting (l00-150 F) and use
something to keep the door ajar. The jerky should be dry after 8-10 hours.
This was my first time making j erky and the product come out surprizingly
good, but perhaps a bit too salty.
You might want to try low salt soy .
~+
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* Exported from MasterCook II *
LEMON PEPPER STEAK AND POTATO WEDGES
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
1/4 cup Fresh lemon juice
3 tablespoons Olive oil -- devided
3 large Garlic cloves -- crushed
2 teaspoons Dried oregano leaves
1 teaspoon Lemon pepper seasoning -- devided
1 1/2 pounds Beef top-round steak -- cut
One inch thick
3 Baking potatoes -- each cut
6 lengthwise wedges
Combine lemon juice, 1 tablespoon oil, garlic, oregano and 1/2 teaspoon
lemon pepper seasoning in a large plastic bag. Place steak in bag and turn
to coat. Close bag securely and marinate beef in refridgerator 30
minutes, turning once.
Toss potatoes with remaining 2 tablespoons oil and 1/2 teaspoon lemon
pepper seasoning; coat evenly. Remove steak from marinade. Place on one
side of rack in broiler pan; arrange potatoes on the other side. Place pan
under broiler so surface of meat is 3 to 4 inches from heat. Broil 15 to
20 minutes until steak is rare (140 degrees) to medium (160 desgrees) and
potatoes are tender. Turn steak and potato wedges over once during
cooking.
Carve steak into thin slices and serve with potatoes.
Six servings, each: 270 calories, 29 gm protein, 11 gm fat, 72 mg
cholesterol, 13 gm carbohydrates, 58 mg sodium.
From: FoodSection Houston Chronicle 1/94 Best Recipe's 1993
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* Exported from MasterCook II *
London Broil with Grainy Mustard Marinade
Recipe By : Redbook - March, 1994
Serving Size : 6 Preparation Time :0:50
Categories : Magazines
Amount Measure Ingredient -- Preparation Method
2 pounds top round steak -- trimmed of fat
3 tablespoons Dijon mustard -- country style
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon soy sauce, low sodium
1 teaspoon Worcestershire sauce
2 cloves garlic -- crushed
1 tablespoon fresh ginger root -- peel & finely chop
1/2 teaspoon fresh ground black pepper
1. Place steak in large glass baking dish. In small bowl combine
mustard, oil, lemon juice, soy sauce, Worcestershire sauce, garlic, ginger
and pepper; using wire whisk or fork, beat well to blend. Pour mixture
over steak; turn meat several times to coat well with marinade. Let stand
at room temperature 30 minutes, turning once or twice.
2. Meanwhile heat broiler.
3. Remove steak from marinade, reserving marinade; place on rack in
broiler pan. Broil, 3 to 4 inches form heat source, about 7 minutes on
each side for medium-rare or until to desired doneness. Brush with
remaining marinade after turning.
4. Transfer steak to serving platter; let stand about 5 minutes before
slicing. Seve steak cut into thin slices on the diagonal.
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Serving Ideas : Serve with Oven-crisped Crisscross Potatoes
* Exported from MasterCook II *
Low Fat Pepper Steak
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mom's Best Low-Cal
Meats
Amount Measure Ingredient -- Preparation Method
Cooking spray
3 pounds Boneless top round steak
Thinly sliced
1 1/2 large Bell pepper thinly sliced
2/3 cup Water
1 teaspoon Beef boullion
2 tablespoons Teriyaki sauce
1 medium Garlic clove
1 tablespoon Plus 1 t cornstarch
1 1/2 medium Tomato thinly sliced
2 cups Hot cooked rice
1 medium Onion -- thinly sliced
Spray skillet with cooking spray. Saute beef and remove. Saute onion and
garlic in skillet until tender. Add pepper and a small amount of water to
onion and garlic; cover and cook on low until tender. Sprin- kle with
boullion granules and add teriyaki sauce and 2/3 c water.
In a measuring cup, make a paste with the 1/4 cup hot water and corn
starch. Pour into the skillet and cook for a few minutes until thick.
Add tomato and cook until tender. Serve over hot cooked rice.
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* Exported from MasterCook II *
Marinated Beef Province Style
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Marinade
Main Dish Entertain
Amount Measure Ingredient -- Preparation Method
1/4 pound Bacon
2 pounds Round steak
2 each Cloves garlic
2 tablespoons Chopped parsley
1 pinch Ground cloves
1 pinch Allspice
3 tablespoons Red wine vinegar
2 1/2 cups Red wine
6 each Medium onions
6 each Medium carrots
Salt & pepper to taste
3 tablespoons Oil
2 tablespoons Brandy
1 pinch Thyme
1 each Sprigs parsley
1 pinch Rosemary
1 each Small orange
Cut meat into 2 inch cubes. Dice the bacon. Skin and crush the garlic,
using the tip of a firm knife, in a pinch of salt on the chopping board,
or use a garlic press; blend with the chopped parsley, cloves, and
allspice. Put the meat into a dish, and add the wine vinegar, wine, and
garlic spice mixture.
Peel and thinly slice one third of the onions and carrots, add to the
marinade with a little salt and pepper. Leave for at least 12 hours
turning occasionally. Peel the remaining onions and carrots, quarter the
onions but leave the carrots whole.
Heat the oil in a large heavy skillet, fry the diced bacon and quartered
onions until golden brown, and spoon into a casserole.
Remove the meat from the marinade, drain well.
Brown meat in the oil remaining in the pan and add to the onions.
Pour the marinade liquid and vegetables into the skillet and stir well to
absorb the last of the oil. Add the whole carrots, brandy, and herbs. Cut
the zest from the orange and squeeze a little orange juice and add this
and the zest to the sauce. Season the sauce with a little salt and pepper.
Pour over the meat and onions, cover the casserole. Cook in the center of
a slow (350 d F) for 2 1/4 hours. To serve, remove the garni.
This dish is particularly good when served with spaghetti, macaroni, or
noodles, topped with butter, grated cheese and a little chopped parsley.
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* Exported from MasterCook II *
MEAN AND LEAN BEEF STROGANOFF
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
3/4 pound Beef round steak -- cut 1/2"
Thick and trimmed of fat
1 tablespoon Cooking oil
2 cups Sliced fresh mushrooms
1/2 cup Dry sherry
1/2 cup Water
1/2 teaspoon Instant beef bouillon
Granules
1 8 ounce carton plain low
Fat yogurt
1 tablespoon All purpose flour
1 teaspoon Sugar
1/2 teaspoon Salt
Dash pepper
2 cups Hot cooked rice
Snipped parsley (opt)
Partially freeze the steak.Thinly slice across the grain into bite-size
strips.In skillet,brown meat,half at a time, in hot oil for 2 to 4
minutes.Remove meat from skillet.Add sliced mushrooms to the skillet;cook
for 2 to 3 minutes or until tender.Remove mushrooms.Add sherry,water and
bouillon granules to the skillet;bring to boiling.Cook,uncovered,over high
heat 3 minutes or until liquid is reduced to 1/3 cup. Combine
yogurt,flour,sugar,salt and pepper;mix well.Stir the low fat yogurt
mixture into the liquid in the skillet;stir in meat and mushrooms.Cook and
stir over low heat until the mixture is thickened and heated through;DO
NOT BOIL.Serve over hot cooked rice.Sprinkle the beef stroganoff mixture
with snipped parsley,if desired.Makes 4 servings.
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* Exported from MasterCook II *
MEAT AND POTATOES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Vegetables
Amount Measure Ingredient -- Preparation Method
3 pounds Round Steak -- 1/2" Thick
2 pounds Potatoes
8 ounces Tomato Sauce
1 1/2 teaspoons Salt
1/2 teaspoon Ground Pepper
1/2 teaspoon Ground Cumin
1 Large Clove Garlic -- Smashed
Water
Cut round steak into cubes and brown in shortening in heavy skillet or
Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes).
Once meat is slight browned add potatoes and continue to brown. (Don't
worry if it sticks to the bottom of the skillet. Add tomato sauce, salt,
pepper, cumin powder and garlic.
Add Approcimately ONE cup of water and simmer until meat and potatoes are
tender. Potatoes will thicken sauce.
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* Exported from MasterCook II *
Mexican Beef
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
1 1/2 pounds Boneless round steak
1 Clove garlic -- minced
1/4 teaspoon Pepper
1/2 teaspoon Salt
1 tablespoon Chili powder
1 tablespoon Mustard
1 Onion -- chopped
1 Cube
Crushed
16 ounces Tomatoes -- canned -- cut up
16 ounces Kidney beans -- canned --
Drained
Beef bouillon cubes --
Spread meat with mixture of garlic, pepper, salt, chili powder, and
mustard. Cut into 1/2-inch wide strips. Place in slow-cooking pot. Cover
with onion, bouliion cube, and tomatoes. Cover and cook on low for 6 to 8
hours. Turn control to high. Add beans and cook, covered, for 30
minutes.
Serve on bed of rice.
Recipe By :
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* Exported from MasterCook II *
Mexican Steak
Recipe By : Western Mexican Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Meats Mexican
Amount Measure Ingredient -- Preparation Method
1 pound round steak
2 tablespoons lard
2 potatoes -- sliced
8 green chiles -- roasted & peeled
2 small onion -- sliced
1 cup tomatoes -- cooked
1 clove garlic -- finely chopped
1 tablespoon vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon flour
Rub vinegar on both sides of the meat. Pound in garlic, salt, pepper, and
flour. Cut into small pieces. Brown in hot lard. Cook until meat is
tender. Add vegetables; season to taste. Cover. Simmer until vegetables
are tender.
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NOTES : From: Western Mexican Cookbook
A Compilation of Recipes for the Preparation of Mexican Foods
Sonoran Style
Compiled by Alfonso C. Pain, Tucson, Arizona
MasterCook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com
* Exported from MasterCook II *
Mexican-Style Chili Beef
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Main Dish
Low Fat
Amount Measure Ingredient -- Preparation Method
1 pound Lean beef round steak
1 tablespoon Vinegar
1 Onion -- thin sliced
2 cups Crushed tomatoes -- undrained
1 cup Water
1 Fresh hot jalapeno pepper
1 Garlic clove -- minced
1/2 teaspoon Ground cumin
1/4 teaspoon Dried oregano
Spray a non-stick pan with cooking spray. Brown the beef cubes over
moderate heat. Turn to brown evenly.
Drain and discard any melted fat. Stir in vinegar and onion. Cook and stir
just until onion begins to brown.
Stir in remaining ingredients. Lower heat to simmering. Cover and simmer
1 1/2 to 2 hours until meat is very tender. Uncover and simmer until
sauce is thick. Skim fat, if any.
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* Exported from MasterCook II *
MIDDLE EASTERN STYLE BEEF
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
1 pound Lean round steak -- cut into
Strips
1 small Onion -- chopped
2 tablespoons Butter or margarine
1 can 10 1/2 oz. condensed beef
Broth
1/2 Soup can water
1 1/2 cups Frozen broccoli -- cauliflower
And carrots -- thawed
1/4 cup Raisins
1 tablespoon Lemon juice
1/8 teaspoon Cinnamon
1 1/2 cups Dry rice
1/2 cup Sliced almonds
Brown beef and onion in hot butter in a large skillet.Add broth
water,vegetables,raisins,lemon juice and cinnamon.Bring to a boil Stir in
rice and almonds.Cover;remove from heat.Let stand 5 minutes.Fluff with a
fork.Makes 4 servings.
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* Exported from MasterCook II *
MOCK DUCK
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
1 Onion -- chopped
1/2 cup Celery -- chopped
1/2 cup Mushroom -- chopped
1 tablespoon Butter
3/4 cup Dry bread crumbs
1/2 teaspoon Savory -- dried
1/4 teaspoon Thyme -- dried
& pepper
1 pound Round steak
1 tablespoon Vegetable oil
3/4 cup Beef stock
In a skillet, cook onion, celery and mushrooms in butter until softened.
Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to
taste and just enough water or stock to moisten.
Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces; spread
with stuffing almost to edges. Roll up each from widest sides; secure with
string. In skillet, brown rolls in oil. Add stock; cover and simmer for 1
hour, turning and basting occasionally, or bake in 325F oven for 1 hour.
MAKES: 4 or 5 servings
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* Exported from MasterCook II *
Mom's Macaroni with Steak
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Entrees
Amount Measure Ingredient -- Preparation Method
1 pound Round steak
Onions -- chopped (to taste)
Bell pepper -- chopped
Paprika -- to taste
Garlic -- to taste
Stewed tomatoes -- 2 cans
Oregano -- to taste
Salt and pepper -- to taste
ds MSG Mushroom pieces, can (opt) Celery, liquified (opt) 8 oz Elbow
macaroni 1 c Cheddar, sharp, grated Slice steak into thin strips about 3
inches long. Brown in oil in bottom of pressure cooker. Add onions, bell
pepper and paprika; cook, but don't brown. Add garlic (Mom used a
spoonful of garlic ground in oil).
Add stewed tomatoes and spices. If not tomato doesn't seem strong
enough, add small can of tomato paste or sauce. (Don't add if can avoid
it.) Add blended celery at this point, plus mushroom pieces. (Liquid
would make it unnecessary to add tomato paste, she says.) Add 8 oz box of
macaroni and push beneath liquid, making sure all is covered. Put on
cover and add weight of 15 pounds, over high heat. After starts popping,
cook 4-5 minutes, but no longer. Let pressure off, remove lid and stir in
cheese. Serve.
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* Exported from MasterCook II *
MOOSE STROGANOFF
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
2 pounds Moose round steak -- diced
Fat for frying
Salt
Pepper
2 cans Cream of mushroom soup
1 can Milk -- 10 oz
1/4 cup Onions -- chopped
Brown steak in fat in frying pan, season to taste with salt and pepper.
Combine steak, soup, milk and onions in casserole. Bake at 350 degrees F
for 1 hour. Serve over cooked rice if desired.
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* Exported from MasterCook II *
O'donoghue's Beef Stew
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
1 1/2 pounds Round steak -- or stew
Steak
3 medium Carrots
3 medium Parsnips
1/2 cup Barley -- pearled
8 Potatoes
Stock or soup mixture (beef
Or oxtail)
Salt
Pepper
Mixed herbs
Boil some water in a large saucepan, sufficient to cover the meat and
have approx 1" left above. Put in the chopped (large chunks) meat,
lower heat to keep the stew simmering, put in the chopped/diced carrots
and parsnips, add herbs, salt and pepper to taste, leave simmer for a
while (say 20 mins). Add the peeled whole potatoes and some stock/soup
mixture or cornflour to thicken, keep the mixture simmering and stir
occasionally, after about 1hr from start-time taste and check the
potatoes. If it tastes ok then its done. Remember the best stews are
left on for a long time 1 1/2 hrs or more. Contributed by: Desmond P.
O'Donoghue (8614903@ul.ie) Recipe By : "Aine.McManus"
<mcmanus@maths.anu.edu.au>, Gaelic List
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* Exported from MasterCook II *
Orange Beef
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
1/2 pound Top round steak -- thin sliced
2 tablespoons Sherry
2 tablespoons Cornstarch
2 each Egg whites
6 tablespoons Peanut oil
1 1/2 cups Beef stock
2 tablespoons Light soy sauce
1 teaspoon Sugar
1 1/2 tablespoons Cornstarch
1 teaspoon Red wine vinegar
5 each Dried red peppers -- crumbled
8 each Thin slices of orange rind -- fresh pepper to tast
Whisk together the sherry, cornstarch, and eg whites until the mixture is
foamy. Add the beef and toss to coat the peices well. Set aside. Cut
meat into 2 X 2" pieces. Heat 4 Tb peanut oil in wok. Fry quickly, just
until crispy and browned, remove to wok rack to drain.
Add remaining 2 TB peanut oil to wok. Add orange rind and red peppers to
hot oil in wok. Stir-fry until orange rind begins to darken and aroma
from oil becomes pleasant. Add remaining ingredients and stir until
bubbly (add more beef stock if to thick), Add fried beef and toss to caot
with sauce. Serve at once with steamed white rice.
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* Exported from MasterCook II *
ORANGE BEEF #2
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
1/2 pound Top round steak -- thinly sliced
2 tablespoons Sherry
2 tablespoons Cornstarch
2 Egg whites
6 tablespoons Peanut oil
1 1/2 cups Beef stock
2 tablespoons Light soy sauce
1 teaspoon Sugar
1 1/2 tablespoons Cornstarch
1 teaspoon Red wine vinegar
5 Dried red chile peppers -- Broken into pieces
8 Thin slices of orange rind -- (orange part only) o
Fresh ground black pepper -- To taste
Whisk together the sherry, cornstarch, and egg whites until the mixture is
foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat
into 2x2-inch pieces. Heat 4 Tbs. peanut oil in wok. Fry quickly, just
until crispy and browned, remove to wok rack to drain.
Add remaining 2 Tbs. peanut oil to wok. Add orange rind and red peppers
to hot oil in wok. Stir-fry until orange rind begins to darken and aroma
from oil becomes pleasant. Add remaining ingredients and stir until bubbly
(add more beef stock if too thick). Add fried beef and toss to coat with
sauce. Serve at once with steamed white rice.
Contributed to the echo by: Stephanie Dicamillo Originally from: Chinese
co-worker Orange Beef
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* Exported from MasterCook II *
ORANGE-BEEF STIR-FRY
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
1 tablespoon Cornstarch
1 teaspoon Sugar
1 teaspoon Instant beef bouillon -- granules
1 teaspoon Orange peel -- finely shredded
1/2 cup Orange juice
1 tablespoon Soy sauce
12 ounces Beef top round steak
Nonstick spray coating
1 Clove garlic -- minced
4 Green onions -- bias cut into
lengths
1 tablespoon Cooking oil
8 ounces Fresh spinach -- torn into
pieces
4 ounces Sliced water chestnuts -- drained (1/2 can)
2 cups Cooked rice -- hot
Orange Sauce: For Orange Sauce, combine all of the sauce ingredients and
set aside.
Beef: Partially freeze steak; slice thinly across the grain into strips.
Spray a wok or large skillet with nonstick spray coating. Stir-fry garlic
and onion 1 minute and remove from wok. Add oil to wok, if needed.
Stir-fry half of the beef for 2 to 3 minutes.
Remove form the wok and stir-fry the rest of the beef.
Return all of the beef to the wok. Stir in the Orange Sauce. Cook and
stir until bubbly. Stir in spinach, water chestnuts, and onion mixture.
Cover and cook for 1 minute. Serve hot over rice.
LOW CALORIE RECIPES; Summer 1988 Posted by Fred Peters.
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* Exported from MasterCook II *
ORIENTAL GRILLED STEAKS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
4 Top round steaks -- 1-inch
(3 Lbs)
1/2 cup Soy sauce
1/2 cup Dry sherry
2 tablespoons Sugar
1/2 teaspoon Ground ginger
1/4 teaspoon Dry mustard
1/2 teaspoon Garlic powder
Place steaks in a plastic bag. Mix remaining ingredients in small bowl.
Pour marinade over steaks; turn steaks to coat. Close bag securely and
refrigerate for 4 to 6 hours. Let stand at room temperature for 1 hour
before cooking. Prepare grill for cooking. Remove steak from bag and
reserve marinade. Grill steak 4 inches from medium coals, 5 minutes per
side for rare, 7 minutes for medium, and 10 minutes for well done. Brush
with reserved marinade before turning over.
Family Circle GREAT IDEAS Vol 12 No 4 Posted by Fred Peters.
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* Exported from MasterCook II *
ORIENTAL SPICY ORANGE BEEF
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Oriental
Amount Measure Ingredient -- Preparation Method
1 pound Beef flank or round steak
2 tablespoons Corn oil
1/4 cup Slivered orange peel
10 milliliters Minced garlic
1/2 teaspoon Ground ginger
2 tablespoons Corn starch
1 cup Cool beef broth
1/4 cup Soy sauce
1/4 cup Dry sherry
1/4 cup Orange marmalade
1/2 teaspoon Crushed dried red pepper
In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until
browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1
minute. Stir together: corn starch, beef broth, soy sauce, sherry,
marmalade and pepper. Stir into beef. Stirring constantly, bring to boil
over medium heat. Boil 1 minute. Serve over rice. Serves 4.
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* Exported from MasterCook II *
OVEN STEW
Recipe By : HUBERT
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
4 pounds Beef round steak, cut into 1-inch cubes
4 cups Carrots, sliced
2 cups Celery, sliced
4 medium Onions, sliced
2 cans Water chestnuts, sliced, drained -- (5 ounces each)
2 cans Mushrooms, sliced, drained -- (6 ounces each)
1/4 cup Gold Medal Flour
2 Tablespoons Gold Medal Flour
2 Tablespoons Sugar
2 Tablespoons Salt
2 cans Tomatoes (16 ounces each)
2 cups Burgundy *
Heat oven to 350 degrees F. In roasting pan or 2 Dutch ovens, mix
meat, carrots, celery, onions, water chestnuts, and mushrooms. Mix flour,
sugar, and salt; stir into meat mixture(s). Stir in tomatoes and
burgundy. Cover; bake 4 hours or until meat is tender. Makes 12
servings.
*2 cups water plus 2 teaspoons instant beef bouillon can be substituted
for the burgundy.
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* Exported from MasterCook II *
PARMESAN ROUND STEAK
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Beef
Amount Measure Ingredient -- Preparation Method
1 1/2 pounds Round steak; boneless -- 3/4"
1 Egg -- beaten
1/3 cup Milk
1/2 cup Breadcrumbs; fine -- dry
1 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Ac'cent
3 tablespoons Bacon drippings
1/2 cup Water
1/4 teaspoon Oregano; dried -- whole
1/4 cup Parmesan cheese -- grated
6 small Onions -- peeled
1/4 teaspoon Salt
1/4 teaspoon Paprika
Trim excess fat from steak; pound to 1/2 inch thickness. Cut steak into
serving size pieces.
Combine egg and milk; beat well. Combine breadcrumbs, 1 ts. salt,
pepper, and Ac'cent. Dip steak in egg mixture, dredge in breadcrumb
mixture, and brown in bacon drippings. Place steak in a lightly greased 2
quart baking dish. Add water and sprinkle with oregano and cheese.
Add onions to steak; sprinkle with 1/4 teaspoon salt and paprika.
Cover tightly and bake at 325 degrees for 1 hour and 15 minutes or until
tender.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
Nancy Coleman.
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* Exported from MasterCook II *
Pepper Steak Strips
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Main Dish Meats
Amount Measure Ingredient -- Preparation Method
1 each Env. Meat Marinade *
1 pound Round Steak **
1 each Med. Onion -- Chopped
2 tablespoons Butter Or Margarine
1 teaspoon Bottled Brown Boquet Sauce
8 ounces (1 can) Stewed Tomatoes
1/2 teaspoon Dried Thyme Leaves
2 tablespoons Unbleached Flour
1/4 cup Red Wine Or Water
1 each Med Green Pepper ***
8 ounces (1 Can) Mushrooms ****
3 cups Hot Cooked Rice
* Envelope of Meat Marinade From Store should weigh about .8 ozs. **
Steak should be cut into strips, about 1/8-inch thick and about *** Green
Pepper should be seeded and cut into strips. **** Mushrooms should be
stems and pieces, and should be drained.
~
~
Marinate beef as directed on envelope; drain well. Cover and microwave
onion and margarine in 2-qt casserole on high (100%) 1 minute. Stir in
bouquet sauce, tomatoes, and thyme. Mix in beef.
Cover and microwave 8 minutes; stir. Microwave on medium (50%) 10
minutes. Shake flour and wine in tightly covered container. Stir into meat
Mixture. Add pepper strips and mushrooms; mix into sauce.
Cover and microwave until meat is tender, 6 to 8 minutes. Serve over hot
Rice.
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* Exported from MasterCook II *
PEPPERS & STEAK
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Main Dish
Low-Cal Meats
Amount Measure Ingredient -- Preparation Method
2 pounds Lean round steak
2 Green peppers -- chopped
2 tablespoons Minced dried onion
1 cup Beef boullion
1/4 cup Soy sauce
1/2 teaspoon Ground ginger
1/2 teaspoon Garlic powder
Cut steak into serving size portions. Place half the steak in Crockpot.
Arrange green peppers on steak.
Place remaining steak on top. Mix remaining ingredients and pour over
meat. cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5
hours.
Each serving: 186 calories. Submitted By DONNA@WEBSTER.DEMON.CO.UK On
THU, 02 NOV 1995 144219 GMT
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* Exported from MasterCook II *
PEPPERS AND STEAK FOR CROCKPOT
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Main Dish
Low-Cal Meats
Beef
Amount Measure Ingredient -- Preparation Method
2 pounds Lean round steak
2 Green peppers -- chopped
2 tablespoons Minced dried onion
1 cup Beef boullion
1/4 cup Soy sauce
1/2 teaspoon Ground ginger
1/2 teaspoon Garlic powder
Cut steak into serving size portions. Place half the steak in Crockpot.
Arrange green peppers on steak.
Place remaining steak on top. Mix remaining ingredients and pour over
meat. cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5
hours.
Each serving: 186 calories. ~
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* Exported from MasterCook II *
RAGOUT A LA BERGHOF
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Hamburger German
Beef
Amount Measure Ingredient -- Preparation Method
|