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« on: December 06, 2006, 11:09:09 AM »

2 lb. flank steak or chuck steak
1/4 tsp. basil
1/4 cup butter
1/4 tsp. oregano
2 cloves garlic, crushed
1 can (8-oz) tomato sauce
1/4 cup chopped parsley
1 cup red wine
1/2 tsp. salt
1/4 lb. sliced mushrooms
1/4 tsp. rosemary
1 Tbsp. flour

1. Cut steak crosswise strips 1/4" thick.
2. Saut頳lices in hot butter until brown.
3. In pot, add garlic, parsley, salt, rosemary, basil, oregano, tomato sauce, wine and meat.
4. Simmer, covered and stirring occasionally 1 hour.
5. Add mushrooms and simmer covered 5 minutes.
6. In small bowl, combine 2 Tbsp water and flour - mix well. Stir into beef.
7. Serve over noodles.


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Re: Beef
« Reply #1 on: December 07, 2006, 05:44:29 PM »

1 lb ground beef
1/2 C uncooked rice
1/3 C chopped onion
1 tsp salt
1/2 tsp celery salt
1/8 tsp garlic powder
1/8 tsp black pepper
1 (15 oz) can tomato sauce
1 C water 2 tsp Worcestershire sauce

Mix together beef, rice, 1/2 C water, onion, salt, celery salt, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into small balls. Place in ungreased 8x8x2" baking dish. Stir together tomato sauce, 1 C water and Worcestershire sauce and pour over meatballs. Cover with foil. Bake at 350 F 45 minutes. Uncover and bake 15 minutes longer.


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Re: Beef
« Reply #2 on: December 07, 2006, 05:45:23 PM »
This usually serves about 4, and is not for people on low carb, or any kind of diets :)

Hambuger Rice Thingy (as Hubby has named it, intentionally spelled) (romes7329)

1 lb ground hamburger meat, with as most fat as you can get (usually a 70/30 ratio works great)

1 cup of dry rice, so 3 cups cooked
3 or 4 medium sized potatoes

any vegetables you favor that go together.
We usually go for artichoke hearts, black pitted olives, and tomatoes

Skin the potatoes and cut them up into about 1 inch squares.
Cook them through in boiling water. Season them to taste

Make your rice, season it to taste

Brown the (seasoned) hamburger in a large skillet, and don't drain it.

In the skillet, combine the potatoes and rice with the hamburger. The fact that you didn't drain it, will make the dish not as dry.

Add up your chopped vegetables and serve.

The tomatoes also help it be not so dry.

Can be served with french fries, or a fried egg on top.

(I know, not so healthy, but sooo yummy)


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Re: Beef
« Reply #3 on: December 07, 2006, 05:46:02 PM »

1 Tablespoon all-purpose flour
teaspoon Salt
Dash Pepper
pound beef chuck, cut in one inch cubes
1 Tablespoon shortening
1 10 -ounce can condensed Tomato soup
1 soup can water (1 cups)
cup chopped onion
teaspoon dried basil, crushed
2 medium potatoes, Pared and cubed
2 medium carrots cut in 1-inch pieces
cup dry red wine

Combine flour, salt, and pepper; coat meat cubes in seasoned flour. Brown in hot shortening in small Dutch oven; add soup, water, onion, and basil. Cover and bake in moderate oven (375_ about 1 hour. Add potatoes, carrots, and wine. Cover and bake I hour longer or till tender. Makes 2 or three servings.

Amounts can be increased to serve more people. This is one of the most flavorful stews I have ever tasted.


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Re: Beef
« Reply #4 on: December 07, 2006, 05:46:38 PM »
Mrs Lovett's Meat Pies :P  (VENUS193)

1.5 lbs ground beef
medium onion
4 bay leaves
pinch of thyme
1 cup mixed veg (peas, carrots, etc)
freshly ground pepper
12-16 oz beer

1 tube Hungry Jack flaky biscuits

Dice onion and brown with meat. Add bay leaves and thyme during this process. Drain off 3/4 of the fat, add beer and veg. Lower heat and cook until liquid reduces by half.

Split biscuits into halves (by layers), roll out to the size of a saucer, fill with meat mixture and press edges together. Place on lightly greased baking sheet and place in 375-degree oven for 10-12 minutes. Yield: 20 meat pies.


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Re: Beef
« Reply #5 on: December 07, 2006, 05:47:19 PM »
Vegetable Beef Goulash (CHATTMOMMA)

2 lbs hamburger meat
1lb frozen mixed vegetables
Season salt
1 large can tomato soup
2 cups elbow mac
1and 3/4 cups water

Brown meat in a large pot, season with season salt. When beef is done, drain and discard fat, return to pot. Stir in remaining ingredients and bring to a boil. Cover and simmer for 20-30 minutes until noodles are done.


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Re: Beef
« Reply #6 on: December 07, 2006, 05:48:02 PM »
E-hell Pot Roast (NotCinderella)

(aptly named because I developed this recipe after asking advice of the helpful people here on how to make a roast in a crockpot)

1 2-3 pound roast (I use chuck eye)
1 8 oz can tomato sauce
1 onion, diced
1 medium sweet potato, cut in large chunks
2 medium russet potatoes, cut in large chunks
About 4 cloves garlic, either whole or cut in large chunks
(Other variations on pot vegetables include carrots, peeled winter squash, shallots, celery, etc. Use whatever you like and what you have available)
About 1-2 T Worcestershire sauce
About 2-3 T Molasses
Ground cloves
Salt and pepper
1/2 cup water

Put roast in crockpot. Arrange vegetables around roast. Pour tomato sauce on top, sprinkle with Worcestershire sauce, drizzle molasses on top, and sprinkle with spices. Pour water in the bottom of the pot. Cook on low for about 6-8 hours.
« Last Edit: January 26, 2007, 01:40:00 PM by Ehelldame »


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Re: Beef
« Reply #7 on: December 07, 2006, 05:48:37 PM »
Coke Roast (kingsrings)

1 (3 lb) beef roast
1 can cream of mushroom soup
1 can Coke

1. Pre heat oven 350 degrees, salt and pepper beef roast and place it in a baking dish (or you can use a bean pot) pour the soup and the Coke over roast.
2. Bake for 3-3 1/2 hours.
The roast will fall apart and be very tender.


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Re: Beef
« Reply #8 on: December 07, 2006, 05:49:14 PM »
Crockpot French Dip (FROGGIEJ)

3-4 lb chuck roast
1 can ginger ale
1 can condensed Cambell's French Onion soup
1 pack of hamburger or french rolls

Put roast, ginger ale and soup into crockpot. Cook all day on low.
Shred the meat and stir. Serve on rolls with the sauce on the side for dipping
Makes approx. 6-8 large sandwiches.


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Re: Beef
« Reply #9 on: December 07, 2006, 05:49:49 PM »
Slartibartfast's Shepherds Pielets

1 lb lean ground hamburger
1/2 regular size or one small can of peas or about 1/2 cup fresh peas
Instant mashed potatoes
Muffin pan

Pre-heat the oven to 400 degrees. Follow the directions on the mashed potatoes to make about 6 servings. Using about half the potatoes, cover the bottom 1/2" to 1" of each muffin cup and bake for 6-8 minutes or until just barely brown.

While this is baking, brown the hamburger meat and drain the fat. In a large bowl, mix the hamburger, remaining potatoes, and the peas.

When the potatoes in the oven have browned slightly, remove the muffin pan and divide the hamburger/potato/pea mix among the muffin cups. Bake for 10-20 minutes or until the tops have browned (cooking time will vary according to how well drained the hamburger was, how moist the potatoes were, and how full the muffin cups were).

Serve with gravy, ketchup, or plain. Feeds 2-3 adults or 1 teenage boy.

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Re: Beef
« Reply #10 on: December 08, 2006, 11:09:30 AM »
Crockpot Beef and Noodles
2 lb stew beef
1 can cream of mushroom
1 can beef broth
1 teapoon basil
1/4 cup dry red wine
1 bag extra wide egg noodles
Put all ingredients EXCEPT noodles in the crockpot on low for at least 8 hours, until meat is done. Cook noodles in salted water, drain and butter. Serve beef over noodles.
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Re: Beef
« Reply #11 on: December 08, 2006, 05:06:30 PM »
CrockPot Roast Beef

Roast Beef
1 pkg onion soup mix
1 can golden mushroom soup
salt and pepper
potatoes and carrots

Cook on low all day and enjoy :)

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Re: Beef
« Reply #12 on: December 21, 2006, 12:00:14 AM »
Easy Stroganoff
2 lbs lean ground beef
1/2 onion, chopped
1 tablespoon minced garlic (I use the kind in the jar)
1 can golden mushroom soup
1 can cream of mushroom soup
1 container (medium sized) sour cream
1/4 cup dry red wine
Brown beef, onion and garlic, sprinkling with Lawry's salt. Drain fat from beef. Mix in remaining ingredients and heat through. Serve over hot noodles.
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Re: Beef
« Reply #13 on: December 31, 2006, 12:07:57 PM »
Boeuf Bourgignon


Large onion, sliced
Large carrot, sliced
4 bay leaves
1 tbsp peppercorns
1/2 tbsp thyme
1 tbsp dried parsley
4 tbsp olive oil
dry red wine (sufficient to cover the above plus the beef)

3 lbs beef stew, cut into 1" cubes
2 tbsp butter
1 cup beef broth or bouillon
1/2 lb salt pork or bacon
48 small whole onions (Birdseye has nice frozen ones)
1 1/2 cups sliced mushrooms
Gravy flour

Trim most of the visible fat on the beef and marinate in refrigerator for 2 days (Check after 24 hours and mix to insure even marination).  Remove meat from marinade, dry on paper towels, if necessary.  Strain marinade and save the liquid.

Brown beef in butter, carefully browning meat on all sides.  Coat with flour, brown the flour, then add broth and marinade.  Cook on high heat, stirring, until alcohol evaporates.

In a separate pan, brown pork and onions together until onions are golden but not burned.  Drain off fat and add to beef.  Cover pot, lower flame, and cook two hours, stirring occasionally to prevent scorching.  Add mushrooms, recover pot, and cook additional 45 minutes.

Serve with stroganoff noodles or boiled potatoes.  Reheats very well. 


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Re: Beef
« Reply #14 on: January 03, 2007, 11:27:18 AM »
STWED BEEFF (Stewed/Braised Beef)

This is based on a mediaeval English recipe.  Some people get weirded out at the idea of the raisins, but they really do go well.  They can be left out if they really are too much for you though.

2-3 lbs of beef/chuck/braising steak, cut into cubes
1/2 cup flour
2-3 onions, minced
5 tbsp oil
5-6 cups beef stock (those of us in the 21st century can use bouillion or canned broth ;) )
2 tbsp minced parsely
1-2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp mace
1/4 cup raisins or currants
4 black peppercorns
1/2 cup red wine
2 tsp wine vinegar
pinch saffron

Coat beef in flour and brown in oil.  Bring stock, meat and remaining ingredients to a boil in a stock pot.  Reduce heat, cover and simmer until meat is tender.  (Original recipe says about 1hr 15 mins, but it should really have about 3 to let the flavours develop and mellow.)  Sprinkle with more freshly chopped parsley before serving.
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