BEEF JERKY

Ingredients

1 1/2 lb Flank Steak

Procedure

  Select a 1/2 inch thick flank or top round steak. trim away all fat then
  partially freeze until firm. Slice across the grain ina 1/4 to 1/2 inch
  wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add
  soy or terriyaki sauce to cover meat. If desired onion or garlic powder or
  Worcestershire sauce may be added. Toss to coat each piece. Cover and
  refrigerate several hours or over night.  Lift meat from marinade, drain
  will then air dry for a couple of hours. Arrange meat strips in single
  layer on fine wire screen or cake cooling rack. Place in low oven (175ø to
  200øF) or slowly smoke-cook in smoker until meat is completely dried. Store
  in air-tight container.  Serve as a snack or appetizer

BEEF STEW IN A CROCK POT

Ingredients

2      pounds        raw roast beef -- cut up
   2      large         carrots -- sliced
   3                    potatoes -- cut up
                        Onion to taste
     1/2  package       frozen peas
                        Salt and pepper to taste
   1      can           cream of mushroom soup

Procedure

Place all ingredients in a crock pot and cook on high for 4 hours,
stirring occasionally; or bake uncovered at 275 degrees for 5 hours

Beef Tenderloin

Ingredients

6      tablespoons   butter -- melted
   2                    onions -- sliced, sauteed
   1      clove         garlic
     1/2  pound         mushrooms
     1/4  pound         ground beef
   2      tablespoons   chili sauce
   4      drops         hot pepper sauce
   2      dashes        worcestershire sauce
   5      ounces        red wine
   2                    beef bouillon cubes
   4      pounds        beef tenderloin
   1      tablespoon    flour
   4                    bacon slices -- cooked

Procedure

Marinade:  Melt butter.  Saute onions, garlic and mushrooms.  Add ground
beef, chili sauce, seasonings, wine and cubes.  Set aside.  Sprinkle
meat with salt and pepper to taste; dust with flour.  Place 2 strips of
bacon on meat.  Broil 7 minutes.  Turn, cover with other bacon strips
and broil 7 minutes more.  Place meat in glass dish covered with
marinade.  Marinate overnight.  Bake in marinade at 450 degrees about 20
minutes.

Broccoli-Beef Stir Fry

Ingredients

1 pound boneless beef sirloin or top round steak, 3/4 inch thick.

2 tablespoons vegetable oil

2 cups fresh broccoli flowerets

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder or 2 cloves garlic, minced

1 can (10 3/4 ounces) of condensed Tomato Soup

2 tablespoons of soy sauce

1 tablespoon vinegar

4 cups hot cooked rice

Fresh parley sprigs and very thin strips lemon

Procedure

~Slice beef across the grain into thin strips.

 

~In wok or 10-inch skillet over medium-high heat, in 1 tablespoon hot oil, stir-fry half of the beef until browned.  Remove; set aside. Repeat with remaining beef.

 

~Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot oil, stir-fry broccoli, ginger and garlic powder until broccoli is tender-crisp

 

~Stir in soup, soy sauce and vingar. Heat to boiling. Return beef to skillet.  Heat through, stirring occasionally. Serve over rice. Garnish with parsley and lemon peel, if desired.

 

** TIP** To make slicing easier, freeze the beef 1 hour

Serving Information

• Serves: 4

CORNED BEEF& CABBAGE

Ingredients

4 1/2   lb           Corned beef brisket
   2       md           Onions -- quartered
   1                    Cabbage head -- cut in small
                        -wedges
     1/2   ts           Pepper
   3       tb           Vinegar
   3       tb           Sugar
   2       c            Water

Procedure

Combine ingredients in removable liner with cabbage on
  top. Cut meat to fit, if necessary. Place liner in
  base. Cover and cook on low 10-12hours; high 6-7 hours
  or auto 6-8 hours

Crock Pot Stuffed Cabbage

Ingredients

12      large         cabbage leaves
   1      pound         lean ground beef -- or
                        ground lamb
     1/2  cup           cooked rice
     1/2  teaspoon      salt
     1/8  teaspoon      pepper
     1/4  teaspoon      leaf thyme
     1/4  teaspoon      nutmeg
     1/4  teaspoon      cinnamon
   1      6 oz can      tomato paste
     3/4  cup           water

Procedure

Wash cabbage leaves.  Boil 4 cups water.  Turn heat off.  Soak leaves in
water
for 5 minutes.  Remove, drain, and cool.

Combine remaining ingredients except tomato paste and water.  Place 2
tablespoo
ns of mixture on each leaf and roll firmly.  Stack in Crock-Pot.  Combine
tomat
o paste and water and pour over stuffed cabbage.  Cover and cook on Low for
8 t
o 10 hours.

Serving Information

• Serves: 6

Grilled Marinated London Broil

Ingredients

For marinade
5 large garlic cloves
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey

A 1 1/2 pound top-round London broil (about 1 1/4 inches thick)
Accompaniment: Sliced vine-ripened tomatoes

Procedure

Make marinade: Mince and mash garlic to a paste with salt and in a blender blend with remaining marinade ingredients.

In a heavy-duty sealable plastic bag combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.

Prepare grill.

Bring steak to room temperature (which should take about 1 hour) before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.

Holding a knife at 45�?angle, cut steak across grain into thin slices and serve with tomatoes.

Serving Information

• Serves: 6

Mom's Pepper Steak

Ingredients

1 1/2 lb Sirloin steak (1/2" strips)
      1 tb Paprika
      2 ea Garlic cloves, crushed
      2 tb Margarine
      1 c  Sliced onions
      2 ea Bell peppers cut in strips
      2 lg Tomatoes, diced
      1 c  Beef broth
    1/4 c  Water
      2 tb Cornstarch
      2 tb Soy sauce
      3 c  Hot cooked rice

Procedure

Sprinkle steak with paprika and allow to stand while preparing other
  ingredients.
  Cook steak and garlic in butter until meatis brown.
  Add onions and green peppers; continue cooking until vegetables are
  wilted.
  Add tomatoes and broth; cover and simmer about 45 minutes.
  Blend water with cornstarch and soy sauce.
  Stir into steak and cook until thickened.
  Serve over rice.

Serving Information

• Serves: 4

Salt-Fried Rib-Eye Steaks

Ingredients

2 (1 1/4-inch-thick) rib-eye steaks (about 1 3/4 pounds total)
4 teaspoons coarse salt

Procedure

Pat steaks dry. Sprinkle salt evenly in bottom of a well-seasoned 10-inch cast-iron skillet. Heat skillet over moderately high heat until faint wisps of smoke are visible and fry steaks, shaking skillet after 1 or 2 minutes to loosen them from bottom, 6 minutes. Turn steaks over and fry 5 minutes more for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before slicing.

Serving Information

• Serves: 4

• 2 cups freshly made bread crumbs
• 1 onion, chopped fine
• 2 eggs
• 1 1/2 pounds ground chuck
• 1/2 pound ground pork
• 2 tablespoons worcestershire sauce
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 3/4 cup milk