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Beef Recipes
| 1 bottle (7.5 oz) Hoisin sauce |
| 1 can (12 oz) Tamarind Nectar |
| 2 tablespoons Crisco Pure Canola Oil |
| 1 tablespoon chopped garlic |
| 1 tablespoon Worcestershire sauce |
| 1 tablespoon ketchup |
| 1/4 teaspoon ground cinnamon |
| 1/4 teaspoon ground sage |
| 1/4 teaspoon ground ginger |
| 1/4 teaspoon ground nutmeg |
| 2- 6 to 8 oz center cut beef fillets |
Combine the Hoisin sauce, tamarind nectar, Crisco Pure Canola Oil, garlic, Worcestershire sauce, ketchup, cinnamon, sage, ginger, and nutmeg in a bowl; whisk to blend well.
Add the beef filets to the marinade and let marinate 8 to 12 hours, no more. Heat the oven to 400ºF. Remove the filets from the marinade and set aside. Pour the marinade into a saucepan and bring to a boil, reduce the heat and allow to simmer about 10 minutes until reduced by about half. Heat a little Crisco Pure Canola Oil in an ovenproof skillet over medium high heat. Place the filets in the skillet and sear them on all sides.
Place the skillet in the heated oven and cook to desired doneness. Serve with the cooked, reduced marinade. Enjoy! Thanks to www.crisco.com and Julie Morales.
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| 1 pound ground beef |
| 2 tablespoons Crisco Oil |
| 1 medium onion, chopped |
| 2 cloves garlic, minced |
| 1 can (16 ounces) whole tomatoes, drained, cut up |
| 1/3 cup salsa sauce |
| 1-1/2 teaspoons chili powder |
| 3/4 teaspoon ground coriander |
| 1/2 teaspoon ground thyme |
| 1/2 teaspoon salt |
| 1/8 teaspoon cayenne |
| 1/8 teaspoon ground cumin |
| 1 cup refried beans |
| Crisco Oil for frying |
| Six 8-inch flour tortillas |
| 3/4 cup shredded Monterey Jack cheese |
Place ground beef in medium skillet. Brown over medium-high heat. Drain. Remove beef from skillet; set aside.
Place 2 tablespoons Crisco Oil in medium skillet. Add onion and garlic. Sauté over moderate heat until onion is tender. Stir in ground beef, tomatoes, salsa sauce, chili powder, coriander, thyme, salt, cayenne and cumin. Cook over medium-low heat, stirring occasionally, 10 to 15 minutes, or until mixture is thickened. Remove from heat. Stir in refried beans.
Heat 2 inches Crisco Oil in deep-fryer or large saucepan to 375ºF.
Meanwhile, place 1/2 cup beef mixture in center of each tortilla. Fold
opposite sides of tortilla to center over beef mixture. Fold ends toward center; secure
with wooden pick. Fry 1 or 2 chimichangas at a time 1-1/2 to 2 minutes, or until golden brown.
Drain on paper towels. Sprinkle top of each chimichanga with 2 tablespoons
Monterey Jack cheese. Serve immediately with salsa sauce, if desired.
Makes 6 Servings
Thanks to www.crisco.com
and
Julie Morales.
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| 2 tablespoons Crisco Oil |
| 1/2 pound boneless beef sirloin steak, cut into thin strips |
| 1/4 cup chopped green onion |
| 1 tablespoon all-purpose flour |
| 3 cans (10-1/2 ounces each) condensed chicken broth |
| 3 cups water |
| 2 cups cooked vermicelli or very fine egg noodles |
Heat Crisco in 3-quart saucepan. Add beef. Cook over medium-high heat until beef is browned. Add onion. Cook, stirring occasionally, about 2 minutes, or until onion is tender. Stir in flour.
Add chicken broth and water. Heat to boiling, stirring occassionally. Reduce
heat to low. Simmer about 5 minutes. Stir in noodles. Simmer until soup is
heated through.
Makes 10 to 12 Servings
Thanks to www.crisco.com
and
Julie Morales.
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| 3 pounds beef chuck flat ribs |
| 2 teaspoons salt |
| 1/2 teaspoon pepper |
| 1/4 cup crisco all-vegetable shortening or 1/4 crisco stick |
| 1/2 cup chopped green pepper |
| 1/2 cup finely chopped onion |
| 1/2 cup chopped celery |
| 1/2 cup cider vinegar |
| 1/4 cup catsup |
| 1/4 cup packed brown sugar |
| 1 tablespoon Worcestershire sauce |
| 1/2 teaspoon dry mustard |
| 1/2 teaspoon chili powder |
| 2 lemon slices |
| Green pepper ring |
Preheat oven to 350ºF. Cut ribs into 2-rib pieces. Sprinkle both sides of ribs with salt and pepper. Place ribs meaty-side-up in a shallow roasting pan. Bake at 350ºF for 30 minutes, turning once; drain.
Melt Crisco in a heavy saucepan over medium heat. Add green pepper, onion, and celery, and cook untill onion is tender, stirring occasionally. Blend in vinegar, catsup, brown sugar, Worcestershire sauce, mustard, and chili powder. Add lemon slices. Simmer for 10 minutes, stirring frequently. Remove from heat; set aside.
Reserve lemon slices, then spoon half of the sauce over ribs. Cover and continue baking for 30 minutes, basting once. Turn ribs meaty-side-up; baste
with remaining sauce. Cover and bake, basting several times, for 1 hour longer or
until meat is tender. Garnish with reserved lemon slices and a green pepper
ring.
Makes 6 Servings
Thanks to www.crisco.com
and
Julie Morales.
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| 1 (6 to 8 lb) london broil |
| 1/4 cup worchestshire sauce |
| 1/4 cup A-1 steak sauce |
| 1/4 cup masterpiece BBQ sauce |
| 2 tbsp garlic |
| 2 tbsp dried parsley |
| 1 tbsp pepper |
Mix worchestershire sauce, steak sauce, barbecue sauce, garlic, parsley and pepper. Marinate the london broil in the sauce mixture for at least 8 hrs or overnight, turning occasionally. Grill over low heat, 325° for 6-8 min per pound.
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| 1 tbsp flour |
| 1/2 tsp salt |
| 1 lb beef terderloin cut into 1/4" wide strips |
| 2 tbsp butter |
| 1 1/4 beef stock or 1 can beef broth |
| tomatoe paste |
| 1 cup thinly sliced mushrooms |
| 1/2 cup chopped onion |
| 1 clove garlic minced |
| 1 tbsp butter |
| 3 tbsp flour |
| 1 cup sour cream |
| 1 tbsp cooking sherry |
Starting at top of list of ingredients combine flour and salt, and meat. Heat skillet add butter and meat, brown quickly, add mushrooms, onion and garlic. Cook 3-4 min. or until onion is barely tender. Remove all from skillet, add butter and blend in flour, add tomatoes paste. Slowly stir in meat stock stir constantly until mix thickens return meat mix to skillet add sour cream and sherry heat breifly. Serve over rice or noodles. Serves 4.
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| 1 1/4 lb filet mignon, cut into 4 slices, each approx. 1" thick |
| salt and freshly ground pepper to taste |
| 1 tbsp peanut, vegetable or corn oil |
| 2 tbsp butter |
| 1 tbsp finely chopped shallots |
| 1/2 cup dry red wine |
| 1/2 cup brown sauce or canned brown beef gravy |
Sprinkle meat with salt and pepper. Heat oil in heavy skillet, large enough to hold the slices of meat in one layer. Brown the meat on both sides, about 1-2 min. to a side. Or cook longer if you prefer well done. Transfer meat to a warm serving platter. Pour off the fat from the skillet, add 1 tbsp of butter and when it is hot add shallots. Cook briefly, stirring, and add the wine. Cook until almost reduced by half. Add the brown sauce and cook about 2 min. Put through a fine strainer into a small saucepan. Add salt and pepper to taste. Swirl in the remaining tbsp of butter. Serve piping hot spooned over the meat. Thanks to Melinda Sharrit.
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| 1 1/2 lb boneless beef sirloin steak |
| 3 green onions, sliced |
| 1/4 cup olive oil |
| 3 tbsp lemon juice |
| 1 1/2 tsp bottled minced garlic |
| 2 tsp dried tarragon, crushed |
| 1/2 tsp dried oragano, crushed |
| 1/4 tsp freshly ground black pepper |
Trim fat from meat. Cut meat into 1 1/2 inch cubes. Place meat cubes in a self sealing plastic bag, set in a shallow dish. For marinade, in a small bowl, combine green onion, olive oil, lemon juice, garlic, tarragon, oregano and pepper. Pour over meat; seal bag. Marinade in the refrigerater for 4 to 24 hrs, turning bag occasionally. Drain meat discarding marinade. Thread meat cubes onto six 12" metal skewers, leaving 1/4" between pieces. Place kabobs on the unheated rack of a broiler pan. Broil 4-5 inches from heat for 10-12 min. or until meat is slightly pink in the center, turning occasionally to brown evenly. Makes 6 servings.
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| 5 lbs Ground Beef |
| 2 lg onions (chopped) |
| 2 sm. cans tomato paste |
| 3/4 cup ketchup |
| 6 tbsp chili powder |
| 6 tbsp worchestershire sauce |
| 7 tbsp vinegar |
| 1 tsp garlic powder |
| 1 tsp dry mustard |
| 5 tsp sugar |
| 5 tsp salt (+ or -) |
| 8 drops tobasco |
Saute beef and onions until onions are tender. Add the rest of ingredients. Simmer until thickens. Makes 24-30 Servings. Thanks to Melinda Sharrit.
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| 1/2 cup all purpose flour |
| 1 tsp salt |
| 1/2 tsp pepper |
| 1 lbs beef stew meat, cubed |
| 1/4 cup salad oil |
| 1 can (13 3/4 oz or 14 1/2 oz) beef broth |
| 1 cup water |
| 1/2 cup dry red wine |
| 1 can (16oz) tomatoes, drained and chopped (save liquid) |
| 1/2 tsp marjoram |
| 4 carrots, sliced |
| 1 lb pearl onoins, peeled |
| 1 1/2 lb potatoes, cubed |
| 1 pk (9oz) frozen cut green beans |
In a bag combine flour, salt & pepper, add meat and toss until well coated. In Dutch Oven heat oil over medium high heat. Add meat and brown in serveral batches, set aside. Stir broth into drippings in Dutch Oven, scraping up brown bits from bottom. Return meat to pot.
Add water, red wine, tomatoe liquid, marjoram and remaining flour mixture. Bring to a boil and stir, reduce heat, cover and simmer 1 1/2 hrs. Add carrots, onions, potatoes and tomatoes. Cook uncovered 30 min, stirring occasionally. Add green beans and cook 15 min. more, stirring to seperate beans. Serves 6. Thanks to Melinda Sharrit.
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| 1 pd ground beef |
| 1/2 cup chopped onion |
| 1 16oz can cut green beans (drained) |
| 1 10 3/4 oz can condensed tomato soup |
| 3 medium potatoes |
| 1 beaten egg |
| milk |
| 1/2 cup shredded cheese |
| 3/4 tsp salt |
| 1/8 tsp pepper |
I often use instant Hungry Jack Mashed Potatoes (be sure to add egg) its hard to tell the difference!
In large skillet brown ground beef and onion. Drain off grease. Stir in beans, soup, 1/4 cup water, salt and pepper. Turn mixture into 1 1/2 qt casserole dish. Cook potatoes 20 min. or until tender and drain, drain while hot and stir in egg. Add enough milk to make potatoes fluffy yet stiff. Drop potatoes in mounds on top of meat mixture. Sprinkle with cheese. Bake uncovered in 350° oven for 25-30 min or until heated through. Makes 4-6 servings. Thanks to Linda Gruver.
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| 1lb Ground Beef |
| 1/2 cup chopped onion |
| 1/2 teas salt |
| 1/ teas pepper |
| 1 cup shredded Cheddar Cheese |
| 1-1/2 cups milk |
| 1/3 cup bisquick mix |
| 3 eggs |
Heat oven to 400°. Grease pie pan, 10x1-1/2". Cook and stir ground beef and onion until beef is brown, drain. Stir in salt and pepper. Spread in pie plate, sprinkle with cheese. Beat remaining ingredients until smooth. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, about 30 min. Let stand 5 minutes before cutting. Refrierate any remaining pie. Thanks to my Aunt Donna Cedar
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| 1 or 2 packages thin steak |
| 1 green pepper |
| 1 red pepper |
| 1 large white onion |
| 1/2 cup soy sauce |
| 1/2 tsp garlic |
| 1 tsp pepper |
| 1 tsp paprika |
| 1 tsp worchester sauce |
| 2-3 tbsp of flour or cornstarch |
| 1 cup of water |
| 4 - 5 cups rice depending on your family's size you may decrease or increase Recipe |
Start with a zip lock freezer bag. Cut the meat into strips. Cut the peppers and onions into strips too. In the bag put half of the onion and peppers on the bottom. Then add the meat. Put all the spices onto the meat. Then add the rest of the peppers and onion. Then add the soy sauce and worchester sauce. Zip the bag closed and move the bag around to coat all the ingredients. Let that sit for 10-15 minutes. In a saute pan put some margarine. Add all the ingredients to the pan. Saute till done. Then add the water. Let that come to a boil and add the flour or cornstarch. Let it thicken. Prepare the rice. When all is done serve it on top of the rice.
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| 1 cup chicken broth |
| 1/2 cup Madeira or port wine |
| 1 Tbsp thyme leaves |
| 1/2 teaspoon garlic powder |
| 1/2 teaspoon ground black pepper |
| 10 to 12 oz (2 large) portobello mushroom caps, thinly sliced |
| 1 Tbsp butter or margarine |
| 6 (4-oz) beef tenderloin steaks, cut 1 inch thick |
| 1/2 of a medium onion, sliced |
| 1 teaspoon all-purpose flour |
| 1/2 teaspoon salt |
In a medium bowl combine chicken broth, wine, thyme, garlic powder and pepper. Add mushroom slices; toss to coat. Cover and set aside. In a large nonstick skillet melt butter over medium heat. Add steaks and cook for 8 to 10 mins for medium rare and 10 to 12 mins for medium, turning once. Remove from skillet; cover and keep warm. Add onion to skillet; cook for 3 mins, stirring occasionally. Stir in flour and salt; cook and stir for 1 min. Pour mushroom mixture into skillet. Bring to boiling. Boil gently, uncovered, for 10 to 12 mins or until sauce is thickened and mushrooms are tender, stirring occasionally. Return steaks to skillet; cook about 1 min more or until heated through. Makes 6 servings.
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| 2 large onions, sliced |
| 1 beef brisket (4 to 5 lb.) |
| 1 can (10 3/4 oz.) French onion soup |
| 1 1/4 cups dry red wine |
| 1/2 cup ketchup |
| 1/2 cup firmly packed brown sugar |
| 1 pkg. (1.4 oz.) onion soup mix |
Place onions in roasting pan. Top with meat. Mix soup, wine, catsup, sugar & onion soup mix; pour over meat. Cover with foil; pierce foil in several places with sharp knife or fork to vent. Bake at 350° for 31/2 to 4 hours or until meat is tender. Let stand, covered, 10 minutes before slicing to serve. Serve with meat drippings.
Make-Ahead: Recipe can be prepared 1 to 2 days in advance. Roast & slice meat as directed. Return meat to roasting pan; cover with meat drippings. Cover. Refrigerate. When ready to serve, reheat, covered, in 350 degree oven for 1 hour or until thoroughly heated.
Thanks to Angela Ross and www.backofthebox.com
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| 1 lb. lean boneless beef top round stead, cut into 1/4 strips |
| 2 sm. Pieces ( 1/2 ) fresh ginger root, peeled & finely chopped |
| 2 pkgs. (3 oz each) baked beef-flavor ramen noodles |
| 3 garlic cloves, pressed |
| 2 cups water |
| 3 cups broccoli florets |
| 2 carrots, sliced |
| 2 green onions, sliced |
Heat stir-fry skillet over medium heat until hot. Lightly spray with nonstick cooking spray. Stir-fry beef, halt at a time, 3-4 minutes stirring. Remove beef from skillet; set aside. Add garlic & ginger to skillet; stir-fry 30 seconds. Add water; bring to a boil. Add noodles, broken into pieces, broccoli, carrots & seasoning packets from ramen noodles. Bring to a boil; reduce heat. Simmer 3 minutes or until noodles are tender & most of the liquid is absorbed. Return beef to skillet; heat through. Sprinkle with green onions. Thanks to Angela Ross and Pampered Chef.
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| 4 - (7 oz) beef tenderloin steaks |
| 4 tablespoons course ground black peppercorns |
| 1 tablespoon minced fresh garlic |
| 1 tablespoon olive oil |
| pinch of salt |
Tenderloin is a great cut of beef that is extremely tender and full of flavor. This is a quick and easy recipe that is sure to please, for best result be sure to use freshly cracked black pepper to crust your beef.
Rub beef filet's with garlic and salt. Place 1 tablespoon of freshly cracked black pepper over each filet. Place steaks in a preheated pan peppercorn side down first and cook for 3 to 4 minutes. Flip steaks and cook an additional 3 or 4 minutes for a medium rare filet. To cook beef more finish in a preheated over (350 degrees) until the beef has reached the desired temperature. Serves 4.
Thanks to Brian Johnson from www.chef-recipes.com
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| 1lb ground chuck |
| 1 egg |
| 1/2 cup (Vigo) italian bread crumbs |
| 1/2 tsp salt |
| 1/4 tsp paprika |
| 1/8 tsp pepper |
| 1 tbsp worcestershire sauce |
| 1 tbsp A-1 steak sauce |
Mix all ingredients and shape into 2 inch balls. Place on a cookie sheet and bake for approx 25 minutes at 375, turning every 7-10 minutes. Hint: Make extra and freeze some of the meatballs, when you want a quick lunch or dinner, just thaw and put on a hoggie with extra sauce and mozzarella cheese and bake for 5-8 minutes at 350 degrees.
This is one of my recipes to share with you!
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| Approx. 2 lbs Ground Beef |
| beefy onion soup mix |
| 1 large onion chopped |
| green pepper chopped |
| 2 eggs |
| 1 box of cornbread stuffing |
| 1 can tomato soup |
| 2 slices bread |
| salt & pepper to taste |
Mix together all ingredients except for the 2 slices of bread, putting half the tomato soup to the side. Preheat oven to 350 degrees. Place the 2 slices of bread on the bottom of a loaf pan, shape meat into a loaf, put on top of bread (bread soaks up the grease) put remaining soup on the top. Cover and place in the oven for 1 hr 15 min or until done I hope you enjoy this recipe my family sure does. Thanks to Heather Biel.
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| 4 boneless beef chuck eye steaks, cut 1 inch thick or 4 beef shoulder top blade (flat iron) steaks (about 6 to 8 ounces each) |
| 1-1/2 cups purchased fresh pineapple chunks packed in juice |
| 1/2 cup hoisin sauce |
| 1 large red bell pepper, cut into 1-1/2 inch pieces |
| 1 small red onion, cut into 8 wedges |
| 1/3 cup apricot preserves |
| 2 tablespoons fresh lemon juice |
| 2 tablespoons chopped fresh cilantro |
South Pacific Steak1. Soak four 12-inch bamboo skewers in water 10 minutes; drain.
2. Meanwhile drain pineapple, reserving 1/2 cup juice. Combine pineapple
juice and hoisin sauce in small bowl. Place steaks in food-safe plastic bag.
Pour 1/4 cup hoisin-pineapple mixture over steaks; turn to coat. Close bag
securely and marinate in refrigerator 30 minutes to 2 hours.
3. Alternately thread pineapple chunks, bell pepper pieces and onion wedges
onto skewers. Place in glass dish; brush 1/4 cup hoisin-pineapple mixture on
kabobs. Cover and marinate in refrigerator up to 2 hours.
4. Remove steaks and skewers from marinade; discard marinade. Place steaks
and kabobs on grid over medium, ash-covered coals. Grill steaks, covered, 10
to 14 minutes until steaks are medium rare to medium doneness and vegetables
are crisp-tender, turning occasionally.
5. Meanwhile combine remaining hoisin-pineapple mixture, apricot preserves
and lemon juice in small saucepan; cook and stir over medium heat until hot.
Serve steaks with kabobs and sauce. Sprinkle with cilantro.
Total preparation and cooking time: 30 minutes Marinating time: 30 minutes to 2 hours • Makes 4 servings. Thanks to Linda Morten, TX. National Beef Cook Off. Sent in by Sandy.
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| 1 tablespoon vegetable oil |
| 3/4 pound thin beef strips |
| 2 cups broccoli florets |
| 1 package Brown Gravy Mix |
| 1 cup water |
| 1/4 teaspoon black pepper |
In a large skillet, heat oil over medium-high heat. Add beef strips; saute 3-4 mins; add in broccoli. Combine gravy mix, water and black pepper. Pour over beef mixture. Stir and bring to a boil. Cover and simmer 5-8 mins or until broccoli is tender. Optional: Add 1/4 teaspoon ground ginger and 1 cup sliced fresh mushrooms. Thanks to Nikki.
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| 1 boneless sirloin steak, cut 1 inch thick |
| 1-2 Tbsp worcestershire sauce |
| 3/4 ketchup |
| 1 medium onoin finely chopped |
| 1/4 cup water |
| 1/4 cup margarine or butter |
| 1 Tbsp vinegar |
| 1 tsp lemon pepper seasoning |
| 1 tsp dry mustard |
| 1/4 tsp cayenne pepper |
| Few drops of hot pepper sauce |
Combine all ingredients except steak in small saucepan. Bring to a Boil; reduce heat and simmer 10 minutes. Place steak on grid over med coals. Grill steak 16 - 20 min. for rare to med., turning once. Brush cooked side frequently with sauce. Carve steak into thin slices and serve with remaining sauce. Makes 4 servings. Thanks to Lee.
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| 1 pound ground beef |
| 1/2 cup grated swiss cheese |
| 1/4 cup grated parmesan cheese |
| 1 teaspoon garlic powder |
| 1 tablespoon minced onions |
| 3/4 cup minced parsley |
| 1 tablespoon brandy or cooking sherry |
| 1 tablespoon Dijon mustard |
Mix all ingredients together. Press firmly into patties. Grill or pan-fry until done, about 8 to 10 minutes for well done, 6 minutes for medium. These burgers are excellent with sauteed mushrooms, onions, and bacon. MMMMMMMMM!Thanks to Lori.
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