Beef Rouladen

Serves 6-8

2 -2 1/2 lbs beef round steak, cut about 3/4" thick and cut into 6-8 serving size pieces
1/2 cup finely chopped sweet gherkins (Sweet pickles)
1/2 cup finely chopped onions
1/3 cup finely chopped lean bacon
Mild brown mustard (Gulden's or your favorite)
Salt and Pepper to taste
Flour

1. Wipe off meat. Pound with a mallet to about 1/4" thickness.

2. Salt and pepper, then smear on one side with a little mustard.

3. Mix together the pickles, onions and bacon and put about 2 or 3 Tbsp. of mixture on each slice of meat.

4. Roll up like a jelly roll and tie with string or close with a skewer so that the filling can't come out.

5. Dust meat rolls with flour.

6. Heat 2 or 3 Tbsp. of oil in a non-stick skillet with lid. Brown meat on one side only, then cover pan tightly and turn heat to low. Do not add liquid. Cook 2 hours.

7. Remove meat to heated platter.

8. Make a mixture of 1/4 cup flour and 1 1/2 water and use to make gravy from drippings in pan. Serve over rouladen.

Beef Stroganoff

2 pounds beef tenderloin cut into bite sized pieces

2 cups fresh mushrooms, sliced

1 large onion, chopped

2 cloves garlic, minced

1 - 16 oz. (2 cups) container sour cream

1 Tbsp. Worcestershire sauce

1/4 cup flour

1/4 cup butter

1/4 cup dry red wine (optional)

1 - 14 oz. can beef broth

Salt and pepper to taste

Lightly coat tenderloin pieces with flour and salt and pepper. In a large saucepan, saute beef in butter with onions, mushrooms and garlic until meat is browned and onions and mushrooms are tender. Add Worcestershire sauce and beef broth and cook over medium heat for 10 - 15 minutes. Stir in sour cream and wine and heat for about 5 minutes. Serve over hot cooked noodles.

Beef Stroganoff is real comfort food. The tender beef and gravy has a wonderful flavor that is traditionally served over noodles. Use the wide egg noodles rather than thin pasta-type noodles. If you don't like noodles, then you can serve this dish over rice.

Carne Guisada

2 pounds sirloin steak; cubed
2 tablespoons cornstarch
1 vegetable oil
2 can (14 oz) diced tomatoes
1 cup water
1 tablespoon garlic powder
1 jalapeno pepper; diced and seeded
1/2 bell pepper; diced
1/2 teaspoon salt
2 tablespoon ground cumin
1 teaspoon black pepper

Coat steak with cornstarch. Cook in a large oiled skillet over medium heat until browned, stirring constantly. Drain the meat on paper towels. Clean the skillet and add the steak and all other ingredients to the skillet. Bring to a boil, cover, reduce heat and simmer for 30 minutes, stirring often. Remove the lid and cook uncovered for an additional 30 minutes or until sauce is thick and meat is tender. Serve with flour tortillas.

Cube Steak Parmigiana

3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 tablespoon water
1/3 cup parmesan cheese, grated
1/3 cup saltine crackers, finely crushed
1/2 teaspoon basil
2 tablespoons vegetable oil
1 15 ounce can tomato sauce
1 tablespoon sugar
1 clove garlic, minced
1/2 teaspoon oregano, divided
3 slices mozzarella cheese, halved
1/3 cup grated Parmesan cheese
6 4 ounce cube steaks

In three shallow bowls, combine flour, salt and pepper; beat egg and water; and combine parmesan, saltines and basil.

Dip steaks in flour mixture and egg mixture, then roll in cheese mixture. In a large skillet, heat 1 tablespoon of oil over medium high heat.

Brown three steaks on both sides. Remove to a greased 13 x 9 inch baking pan. Repeat with the remaining steaks, adding additional oil as needed.

Bake, uncovered , at 375F for 25 minutes. Drain any pan juices. Combine the tomato sauce, sugar, garlic and 1/4 teaspoon of the oregano. Pour over steaks.

Bake 20 minutes longer. Place mozzarella cheese on steaks. Sprinkle with Parmesan cheese and remaining oregano. Return to the oven for 5 minutes or until cheese is melted.

Cube Steak Stew

1 tablespoon vegetable oil
1 1/2 pounds cube steak, cut into bite sized pieces
1 large onion
1 tablespoon red wine or cider vinegar
2 cans, 16 ounces each, small new potatoes
2 cans whole kernel corn, drained
1 package mushroom gravy mix
1/4 cup water or broth
salt and pepper to taste

In a skillet over medium high heat, brown the beef and onions quickly in hot oil.

Transfer to the crock pot; add vinegar to skillet and scrape browned bits up with a spatula; add to crock pot.

Add potatoes and corn, then sprinkle with gravy mix; pour water over all and mix to combine.

Cover and cook on low for 7 to 9 hours. Taste and adjust seasonings.

Serves 4 to 6.

Cube Steak Stroganoff

1 medium white onion, chopped
4 tablespoons butter
1/4 pound sliced mushrooms
1 1/2 pounds cube steak, cut in 1 inch strips
1 cup beef broth
2 tablespoons lemon juice
1 cup sour cream

Saute the onion in 1 tablespoon butter until golden. Remove from pan, add another tablespoon butter and cook the mushrooms, about 5 minutes. Remove from pan.

Flour the steak strips lightly and brown them in the remaining 2 tablespoons butter.

Return onions and mushrooms back into pan; add beef broth and lemon juice.

Simmer for 15 minutes, add the sour cream and heat gently.

Makes about 4 servings.

Italian Cube Steak

1/4 cup all purpose flour
1/2 teaspoon paprika
1/4 teaspoon pepper
4 beef cube steaks, about 6 ounces each
1 cup prepared beef stock
1 8 ounce can Italian style stewed tomatoes, undrained
1 teaspoon garlic granules
1/4 cup water
2 tablespoons cornstarch

In a shallow dish, combine flour, paprika and black pepper. Add steaks and turn to coat lightly.

Coat a large skillet with cooking spray and heat over medium high heat.

Cook steaks 5 to 7 minutes on each side. Transfer steaks to a platter and cover to keep warm.

Reduce heat to medium and add broth, tomatoes and garlic powder to the skillet. Heat until the mixture just begins to boil, stirring occasionally.

In a small bowl, stir together water and cornstarch until smooth. Slowly add to the tomato mixture, stirring until thickened. Return the steaks to the skillet and cook until heated through. Makes 4 Servings.
 

Italian Cube Steak

1/4 cup all purpose flour
1/2 teaspoon paprika
1/4 teaspoon pepper
4 beef cube steaks, about 6 ounces each
1 cup prepared beef stock
1 8 ounce can Italian style stewed tomatoes, undrained
1 teaspoon garlic granules
1/4 cup water
2 tablespoons cornstarch

In a shallow dish, combine flour, paprika and black pepper. Add steaks and turn to coat lightly.

Coat a large skillet with cooking spray and heat over medium high heat.

Cook steaks 5 to 7 minutes on each side. Transfer steaks to a platter and cover to keep warm.

Reduce heat to medium and add broth, tomatoes and garlic powder to the skillet. Heat until the mixture just begins to boil, stirring occasionally.

In a small bowl, stir together water and cornstarch until smooth. Slowly add to the tomato mixture, stirring until thickened. Return the steaks to the skillet and cook until heated through. Makes 4 Servings.
 

No Peek Beef Stew

At least 2 lbs. Beef Stew Meat - browned in a little oil
5 Potatoes, peeled and cubed
6 Carrots, sliced round
3 or 4 Onions, diced
10-oz. can Green Peas in Juice
1 cup Celery, diced
4 Tbs. Tapioca
1 tsp. Granulated Sugar
1 slice White Bread, cubed
2 tsp. Salt
1/4 tsp. Freshly Ground Black Pepper

Place all ingredients as prepared in a Dutch Oven or covered roasting pan. Bake in a 250°F oven for 5 hours.

Don't peek! If you do, you'll lose essential moisture from your stew and you'll end up with something along the line of dried-out non-tasty stuff!

After 5 hours, remove from the oven, and stir before serving individual portions with buttered bread.

No Peek Casserole

1 1/2 pounds beef, cut into bite sized pieces
1 can mushroom soup
1 package dry onion soup mix
1 can mushrooms
2/3 cup red wine or milk

Preheat oven to 300°F.

Brown meat over high heat. Lower heat and add the rest of the ingredients. Mix well. Pour into lightly greased covered casserole dish and bake for 2 1/2 hours at 300°F. No peeking!

Remove from oven and serve over hot noodles or buttered rice.

Oven Stroganoff

1 1/2 pounds lean beef cubes (as for stew)
1 envelope dry onion soup mix
1 can condensed cream of mushroom soup
1 small jar sliced mushrooms (or fresh sliced mushrooms)
1/3 cup dry sherry
1/2 cup sour cream (reduced-fat works fine)

Mix all ingredients except sour cream in a greased 2-quart casserole.

Cover tightly and bake 3 hours at 300°. Remove from oven and stir in sour cream. Serve over egg noodles or rice.

Saucy Beef Kabobs

Prep: 30 minutes COOK: 30 minutes

2 cups tomato juice
1/2 cup butter
1/4 cup finely chopped onion
1/3 cup ketchup
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 dash hot sauce
2 pounds sirloin, cut into 1 inch cubes
1/2 pound fresh mushrooms, stems removed
1 pint cherry tomatoes
1 large onion, quartered
1 large green bell pepper, cut into 1 inch pieces

In a medium saucepan set over low heat, combine the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce and hot sauce and stir well. Simmer for 30 minutes, then remove from heat and allow to cool.

Brush grill with oil and preheat to medium hot. Place the sirloin cubes, mushrooms, cherry tomatoes, onion and green pepper pieces onto skewers, alternating as desired and leaving a small space in between each piece. Brush kabobs with sauce and place onto grill. Grill for 10 to 15 minutes, occasionally turning kabobs and brushing with more sauce.

Yield: makes 6 servings 

Wok-Charred Medallions of Beef with Rosemary Garlic Wine and Asparagus Tips

12 oz. filet mignon, cut into ½ x 1½ x 1½ inches
½ tsp. picked rosemary
1 tsp. chopped garlic
4 tsp. Rose Plum wine/whiskey
6 tsp. Worcestershire sauce
6 tsp. cooking oil
1 tsp. corn starch
1 bunch of asparagus tips
cilantro
2 red hot chili peppers
 
Marinate the cut filet mignon with rosemary, chopped garlic, rose plum wine and Worcestershire sauce with cooking oil and corn starch.

Wok-char in high heat slightly, burn the surface and maintain the juiciness of the filet. Prepare medium-rare.

Arrange three to four beef medallions in center of plate, place two asparagus tips along each side in a diagonal pattern and add a few sprigs of cilantro at top of plate with a "red hot chili pepper," designed as a flower, in center.

To prepare asparagus tips, simply steam for two to three minutes.

Serves 2