Quick Beef Stew
2 tb Vegetable oil;1 md Onion, finely chopped
1 Bay leaf;8 oz Can sliced carrots, drained;
16 oz Can tiny white potatoes, drained;
1/2 ts Salt;1/8 ts Pepper;
1/4 ts Celery salt;2 c Beef gravy (recipe);
2 c To 3 c cubed cooked beef;8 oz Can green peas,
drained;
In deep,2 quart, heat-resistant,non-metallic casserole,
 heat oil in Microwave Oven 2 mins. Add onion and heat
, uncovered, in Microwave Oven 3 mins or until tender.
Stir occasionally. Add bay leaf, carrots, potatoes, salt,
 pepper, celery salt, beef gravy and beef; stir to combine.
 Heat, covered, in Microwave Oven 6 to 7 mins or until
 almost heated. Taste and correct seasoning, if necessary,
 with additional salt and pepper. Remove bay leaf and
 discard. Add peas and heat, covered, in Microwave Oven
 2 to 3 mins or until heated through.
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Quick Beef Casserole
1 lb Ground beef;1 md Onion, finely chopped;
1 cn Spanish rice (15-oz);1 cn Stewed tomatoes (16-oz);
1/2 c Cheddar cheese - 1/4" cubes.
Fry beef and onions until browned. Drain. Add rice,
tomatoes, and cheese. Simmer until mixture is heat
through and cheese is melted. Serve with salad and
 toasted garlic bread.
 ~
 Easy Oven Stew
450g Boneless beef round steak, trimmed and cubed
1 tb Cooking oil;4 md Potatoes, cut into 1 inch cubes
5 md Carrots, cut into 1 1/2 inch chunks
1 Rib celery, cut into 1 inch chunks
1 lg Onion, cut into 1 inch chunks
410-440g Can of chunky stewed tomatoes
3 tb Quick cooking tapioca
1 ts Browning sauce;1/4 ts Pepper;1 c Frozen peas
In dutch oven,brown steak in oil.
Add the next eight ingredients;cover
and bake at 300 for 4 to 5 hours
.Add the peas during the last 30 mins
 of baking. Yield:6 servings
 ~~~
Corned Beef Casserole
1 corned beef brisket, about 4 lbs.
6 medium red potatoes .8 cloves .
1 large cabbage, halved.
1 tblspn freshly ground pepper .
1 tspn each: onion powder, garlic powder .
1lb. carrots, thinly sliced.
3/4 lb. Swiss cheese, sliced .
1/2 lb. sliced rye bread .
Simmer corned beef in large Dutch oven according
to package directions, about 3 hours. Remove to cool.
Add potatoes, cloves, cabbage, pepper, onion powder
 and garlic powder to Dutch oven with remaining liquid;
add additional water to cover. Heat to boil; reduce heat,
 simmer until potatoes are tender, about 30 mins.
Remove potatoes and cabbage to cool.

Add carrots to liquid in Dutch oven;
simmer until carrots are tender, about 10 mins.
Remove carrots to cool. Let brisket, potatoes, cabbage,
carrots and cooking liquid cool to room temperature.
(At this point, pan can be covered and refrigerated
overnight, if desired.)

Heat oven to 350 degrees. Thinly slice corned beef;
set aside. Slice potatoes in 1/4-inch slices; set aside.
Remove cabbage core, set leaves aside.
To assemble,
layer in following order in greased 13-by-9-inch pan:
1/2 of the cabbage, all the carrots and corned beef,
1/2 of the potatoes, 1/2 of the cheese and
all the rye bread. Pour over 1 cup cooking liquid.
Finish layering with remaining potatoes and cabbage;
top with remaining cheese. Cover pan.
Cook until liquid is absorbed, about 2 hours,
removing cover during last 10 mins to brown cheese.
Casserole
1 (32 oz.) bag frozen tater tots.
1 lb. hamburger meat.
1 (10 3/4 oz.) can cream of chicken soup.
1/2 can of milk.
(sour cream to add to taste, when served).
Preheat oven to 350 degrees F.
Pour tater tots in 13x9x2-in. baking dish.
Brown hamburger; drain. Pour hamburger on top
of tater tots. Heat up soup and milk; pour on top
of tater tots and hamburger. Heat in oven, 350
degrees until bubbles and browns a little. Top
with sour cream, if desired, when served.
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Baked Beef Casserole
2 lbs. beef stew meat, cut into 1 inch cubes.
1 (14.5 ozs) can diced tomatoes with juice.
1 cup water. 3 tblspns instant tapioca.
1 tblspn beef bouillon granules .2 tspns white sugar.
1 1/2 tspns salt .1/4 tspn ground black pepper.
4 carrots, cut into 1 inch pieces.
2 strips celery, cut into 3/4 inch pieces.
3 potato, peeled and cubed.
1 onion, roughly chopped. 1 slice bread, cubed. 
Directions    
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a 9x13 inch baking dish.
In a large skillet over medium heat, brown
the stew meat; drain and set aside.
In a mixing bowl, combine the tomatoes, water,
 tapioca, beef bouillon granules, sugar, salt and pepper.
 Stir in the beef, carrots, celery, potatoes, onion,
and bread cubes. Pour into the prepared baking dish.
Cover and bake for 2 hours, or until meat and
vegetables are tender.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Beef and Noodle Casserole
6 ozs egg noodles .1 lb[500g] ground beef .[minced beef]
2 (10.75 ozs) cans  condensed tomato soup .
2 tblspns Worcestershire sauce. 2 cloves garlic, minced .
1/2 lb. shredded Cheddar cheese. 1/4 cup grated
 Parmesan cheese.
  Directions    
Preheat oven to 375 degrees F (190 degrees C).
Cook the noodles according to package directions.
Brown the ground beef in a large skillet over
 medium high heat. Stir in the tomato soup,
Worcestershire sauce and garlic, bring to a boil,
 reduce heat to low and let simmer.
 When noodles are done, stir them and the cheese
into the simmering sauce until cheese is melted.
stir for 1 minute, then place in a 2 quart casserole
dish and sprinkle with the Parmesan cheese
to taste. Bake in preheated oven for 30 mins.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Beef and Noodle Bake:
1 lb[450gms]. ground beef.
2 cups elbow macaroni.
4 cups spaghetti sauce.
12 ozs processed cheese(eg. Betacheese), sliced.
Directions   
Preheat oven to 375 degrees F (190 degrees C).
Brown the ground beef in a large skillet over
medium high heat; set aside.
Cook macaroni according to package directions,
drain and set aside.
In a 9x13 inch baking dish, layer the macaroni,
ground beef, tomato sauce and cheese, repeating twice
Bake at 375 degrees F (190 degrees C) for 30 mins,
or until top layer of cheese is bubbly.
~~~
 Filet Mignon with Peppercorn Mustard: 
1/4 tspn salt.&1/4 tspn coarse or cracked black pepper
4 (4 ozs) beef tenderloin steaks (1.1/2 inches thick)
1 tspn vegetable oil .1/3 cup minced shallots.
1/2 cup fat-free beef broth .1/4 cup green peppercorn
/Dijon mustard.
 Directions    
Sprinkle salt and pepper over steaks.
Heat oil in a 9-inch cast-iron skillet over med
-high heat until hot. Add steaks; cook 5 mins on
 each side or until desired degree of doneness.
Remove steaks from skillet; keep warm.
Add shallots to skillet; saute 30 seconds.
Add broth and mustard; stir well.
Reduce heat; cook 2 mins, stirring constantly.
Serve steaks with sauce.
 ~~~~~
 
Beef & Scallop Saute
2 tb Peanut oil;
1 ts Minced garlic;375g Beef cut for stirfry;
1 pn Red pepper flakes;375g Sea scallops;
1 pn Red pepper flakes;1 1/4 c Sliced green onion;
1 tb Water;1 pn Fresh ginger;
1 pn White pepper;1 ts Salt;
Heat oil in wok or large skillet until almost smoking.
 Add garlic and beef, then scallops,
and stir-fry about 30 secs.
Add remaining ingredients and
stir-fry beef and scallops another 20 to 30 secs.
 
~~~~~~~~~
Sirloin Tips and Mushrooms
Beef sirloin cubes browned with garlic then
simmered in tomato sauce and red wine until
 tender. Great over buttered noodles.
Prep: 15 Mins;Cook : 45 Mins;
Ready: 1 Hour 15 Mins;Makes: 6 servings .
Ingredients
3 tablespoons olive oil;3 cloves garlic, minced;
1 1/2 pounds beef sirloin;
1 (16 ounce) can mushrooms, with liquid;
1 (8 ounce) can tomato sauce;salt to taste;
freshly ground pepper, to taste;
3/4 cup red wine;
Directions
Cut beef into cubes. In a large skillet over
 medium/high heat, heat the olive oil and brown
 beef cubes with the garlic.
Add mushrooms with liquid, tomato sauce, salt,
pepper and red wine. Cook for 30 minutes or until
 beef cubes are tender. Add a little more wine while
 cooking if desired.

 ~~~~~~~~~~~~~~
 BBQ Grilled Beef Kabobs 
Yields 4 servings.
Prep: 15 Mins; Cook : 15 Mins; Ready : 30 Mins;
1 1/2 pounds boneless beef sirloin steak ,
cut into 1-1/2-inch pieces
2 cups Assorted cut-up fresh vegetables (peppers,
mushrooms, onions and zucchini) 
1 (small bottle ) bottle Thai sweet ginger sauce.
 Barbecue Sauce, any flavor 
 Arrange meat and vegetables alternately on skewers.
Place kabobs on grill over medium-high coals.
Grill 10 to 15 minutes or until cooked through,
turning once and brushing frequently with barbecue
 sauce. Serve with additional barbecue sauce
~

 

 

  Chipotle Spiked Crockpot Brisket
This recipe is cooked over 2 days but is well worth the effort.
Prep: 10-12 hours (crockpot)
Refrigerate: Overnight
Cook: 8-10 hours (crockpot)
Servings: Serves 6-8
3-5  lb. beef brisket
1 large onion, coarsely chopped
1-2 chipotle chiles in adobo sauce, minced
3/4 cup dark beer
2 Tbsp. tomato paste
1/4 tsp. cinnamon
1/4 tsp. black pepper
1 tsp. salt
1/4 cup brown sugar
3 cloves garlic, minced
6-8 red potatoes, quartered
1-1/2 cups baby carrots
 Place brisket in the crockpot with the onions. Mix chiles, beer, tomato paste, cinnamon, pepper, salt, brown sugar and garlic. Pour over the brisket.
 Cover and cook on low for 10-12 hours.
 Cool to room temperature and refrigerate overnight.
 The next morning, skim fat from liquid and trim as much fat from the brisket as possible. Add the potatoes and carrots.
 Cover and cook on low for 8-10 hours.

Pan-Roasted Steak and Onions
 [The South Beach Diet]
With a rich balsamic vinegar marinade and caramelized onions to liven up flank steak, Phase 2 of the South Beach Diet almost tastes too good to be true.
Makes: 4 servings
Ingredients
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 pound flank steak
1 tablespoon cracked black pepper
1/2 teaspoon salt
1 cup fat-free chicken broth
1 medium onion, cut into 1/4-inch thick rings

Directions
1. In a large non-aluminum baking dish, combine the oil, vinegar, Worcestershire sauce, mustard, and garlic. Add the steak; turn to coat. Cover; refrigerate for 30 minutes or overnight, turning once.

2. Coat a nonstick skillet with cooking spray. Place over medium-high heat. Sprinkle the steak with the pepper and salt. Brown for 2 minutes per side. Add 1/2 cup of the broth; cook, turning once, for 5 to 6 minutes per side (for medium-rare). Remove the steak from the skillet; cover the steak loosely to keep it warm. Reduce the heat to medium. Add the onion slices to the skillet and cook until golden brown, about 4 to 5 minutes per side. Add the remaining broth as needed to prevent the onions from sticking.

3. Thinly slice the steak across the grain; serve with the onions.

 

Makes 6 servings
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 can (15 1/2 ounces) original sloppy joe sauce
1 cup shredded Cheddar cheese (4 ounces)
1 cup Original Bisquick® mix
1/2 cup milk
1 egg
Heat oven to 400ºF. Cook beef and onion in ovenproof 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in sloppy joe sauce. Sprinkle with cheese.
Stir remaining ingredients until blended. Pour over beef mixture.
Bake about 30 minutes or until golden brown.

From: ann

9/01/2005

Chili Beef Stew   Preparation time 35 minutes Cooking time: about 1 1/2 hours   For 4 servings you will need: 1 1/2 lbs bonesless beef chuck, fat trimmed, cut into 1-inch cubes Salt, pepper and flour 1 1/2 Tbsp. butter or margarine 1 onion, finely chopped 1 clove garlic, minced or pressed 1 tsp. salt 1 tsp. ground cumin 1/2 tsp. chili powder 1 can ( 1 lb.) tomatoes 1 small can ( 4 oz.) green chiles, seeded chopped 1 can ( 1 lb.) red kidney beans, drained 3/4 cup shredded Cheddar cheese Fluffy rice 1 avocado, sliced, for garnish   Preparation: 1. Sprinkle beef cubes with salt and pepper, coat lightly with flour, shaking off excess. Brown beef cubes[ about half at a time] well on all sides in beated butter in a large heavy frying pan or Dutch oven, removing and reserving them as they brown. When all beef is browned cook onion in same pan, stirring frequently, until soft and lightly browned. 2. Return beef to pan; mix in garlic, salt, cumin and chili powder. Add tomatoes, coarsely chopped, and other liquid, add green chiles. Bring to boiling. Cover reduce heat and simmer until beef is tender, 1 1/2 hours. Skim and discard fat. 3. Mix in beans. Continue cooking incovered, stirring occasionally, until thickened slightly. 20 minutes. 4. Sprinkle with cheese. Cook for a few minutes longer to melt it. Serve over rice, garnish each portion with avacado slices, if you like.   For 8 servings: Double the ingredients but use only 1 1/2 can tomatoes For 2 servings: Half of the ingredients.   Tips: Sprinkle some extra cheddar cheese on top for garnish.   Source: My Great Recipes         ---- thanks Ann.

From: <NOBR>«¤pîlgrîmgîrl¤»«JE»</NOBR>  (Original Message)

Stilton Steaks 4 x 110-175g (4-6 oz) Sirloin or Fillet Steaks 110g (4oz) Stilton Cheese 50-75g (2-3oz) Walnut pieces 25g (1oz) Butter Pre-heat the grill. Mash the crumbled cheese and softened butter together, add walnuts and mix well. Trim the steaks and place them under the grill and cook for 2-10 minutes on each side, depending to the thickness and how you prefer them cooked. Remove the steaks from the grill, spread the cheese mixture evenly over the steaks, pressing down firmly. Grill for another minute or until the topping is melted and bubbling.

Hearty Pot Roast with Parsnips

Ingredients 1 beef 1 Tbsp. oil 1 medium onion 1 can beef broth 1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix 1 Tbsp. MAXWELL HOUSE Instant Coffee 1/2 lb. carrot 1/2 lb. parsnips Recipe Directions: Preheat oven to 325°F. Brown meat on all sides in hot oil in large heavy saucepan or Dutch oven on medium heat. Add onions; cook 2 min. or until browned, stirring occasionally. Add broth, salad dressing mix and coffee granules; cover. Bake 1-1/2 hours. Add carrots and parsnips; cover. Continue baking 1 hour or until meat is tender and cooked through and vegetables are tender. Remove meat from pan; cut into slices. Serve with the vegetables and pan gravy. Yield Amount: 8 servings

Hearty Round Steak Dinner

Ingredients 1 lb. steak 1/4 cup A.1. Thick & Hearty Steak Sauce 1/4 cup KRAFT FREE Italian Fat Free Dressing 1/2 cup onion 2 small garlic 1 lb. new potatoes 8 oz. mushrooms 1 pkg. frozen broccoli, cauliflower and carrot blend Recipe Directions: Cut steak into 6 equal portions; place in large baking dish sprayed with cooking spray. Mix steak sauce, dressing, onion and garlic; pour over steak. Cover. Marinate 1 hour in refrigerator. Add potatoes and mushrooms to ingredients in baking dish; cover. Bake at 350°F for 1 hour or until steak is cooked through and potatoes are tender, adding frozen vegetable blend to baking dish after 45 minutes. Yield Amount: 6 servings

Holiday Beef Roast

Ingredients 1 beef prime rib 1 Tbsp. black pepper 1 cup KRAFT Zesty Italian Dressing 1-1/2 cups KRAFT Mayo Real Mayonnaise 1/4 cup KRAFT Prepared Horseradish 1/4 cup KRAFT Honey-Mustard Dressing 1/2 tsp. dried thyme leaves Recipe Directions: Place meat in large glass dish; sprinkle with pepper. Pour Italian dressing over meat to marinate; cover. Refrigerate 15 min., turning occasionally. Preheat oven to 325°F. Remove meat from marinade; discard marinade. Place meat, fat-side up, in shallow roasting pan. Bake 2 to 2-1/2 hours or until 150°F, basting occasionally with the pan juices. Remove from oven. Cover with foil; let stand 15 to 20 min. or until 160°F for medium doneness before slicing the meat. Meanwhile, mix 1 cup of the mayo and the horseradish in serving bowl. Mix remaining 1/2 cup mayo, the honey-mustard dressing and thyme in separate serving bowl. Serve both sauces with the meat. Yield Amount: 15 servings, 4 oz. meat and 2 Tbsp. sauce each

Holiday Brisket in Barbecue Sauce

Ingredients 1 beef brisket 1 jar apricot preserves 1 bottle A.1. Original Steak Sauce 1 cup ketchup 1/2 cup brown sugar 2 large onion Recipe Directions: Preheat oven to 350°F. Place meat in roasting pan. Mix preserves, steak sauce, ketchup and sugar in large bowl until well blended. Add onions; toss to coat. Pour evenly over meat. Cover with foil; pierce foil in several places with sharp knife or fork to vent. Bake 3-1/2 to 4 hours or until meat is tender. Let stand, covered, 10 min. before slicing. Serve with the meat drippings. Yield Amount: 20 servings