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Fresh Beef Brisket With Browned Potatoes Recipe

July 8th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 6-7lbs freshbeef brisket
  2. salt
  3. pepper
  4. 2mediumonions
  5. 2mediumcarrots
  6. 2stalkscelery
  7. 1largetomato
  8. 2 1/2lbsnew potatoes, scrubbed
  9. 1/3cupbutteror margarine
  10. 1/4cupall-purpose flour

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Sprinkle beef brisket with salt and pepper; place in large skillet.
  3. Brown meat, on fat side only, over high heat.
  4. While meat is browning, prepare vegetables: Slice onions very thin.
  5. Pare carrots; cut carrots and celery in 1-inch pieces.
  6. Pour boiling water over tomato in bowl; let stand several minutes.
  7. Holding tomato on fork, peel skin with sharp knife.
  8. Cut tomato in chunks.
  9. When meat is well browned, remove it from skillet to a large Dutch oven.
  10. Add onion to skillet; sauté until golden.
  11. Spoon onion over meat; surround with carrot, celery, tomato.
  12. Add 1 cup water.
  13. Roast, covered, 2 1/2 to 3 hours, until meat is tender.
  14. Prepare potatoes during LAST hour: Place in saucepan; add boiling water to measure 2 inches and 1/2 teaspoon salt.
  15. Bring potatoes to boiling; boil gently, covered, 20 minutes.
  16. Drain; cool.
  17. Peel while warm, using a sharp knife.
  18. Set peeled potatoes on piece of paper towel, and salt them lightly; turn with fingers to salt all over.
  19. Melt butter in large skillet over moderate heat.
  20. Add potatoes; cook 5 minutes; then turn carefully with broad spatula to brown all over—several minutes.
  21. Remove brisket to warm serving platter; surround with browned potatoes; keep warm.
  22. Make gravy: Strain pan juices to remove vegetables.
  23. Press vegetables through strainer.
  24. Skim fat from pan juices.
  25. In small bowl, combine flour with 1/4 cup water; stir until smooth.
  26. Add to pan juices, along with pureed vegetables.
  27. Bring to boiling, stirring until thickened.
  28. Serve with brisket.
  29. Serves 10 to 12.
  30. McCall’s Cooking School.

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Rich Onion Beef Soup Recipe

July 8th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2cups thinly slicedsweet onions
  2. 4tablespoonsbutter
  3. 2lbs cubeddeli roast beefor leftover cubed cookedbeef roast
  4. 2 (14 1/2 ounce)cansbeef broth
  5. 4tablespoonsall-purpose flour
  6. 1/2teaspoonground mustard
  7. 1/2teaspoonsugar
  8. 1/2cupred wine
  9. 1teaspoonbrowning sauce

DIRECTIONS

  1. In large saucepan cook onions in butter over medium-low heat 15 to 20 minutes or until tender and golden brown, stirring occasionally.
  2. Add beef and broth.
  3. Bring to a boil.
  4. Reduce heat, cover and simmer 10 minutes.
  5. In a small bowl, combine flour, mustard and sugar, stir in wine and browning sauce until smooth.
  6. Stir into the soup.
  7. Bring the soup to a boil and cook and stir for 1-2 minutes or until slightly thickened.

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Beef and Broccoli Stir Fry Recipe

July 6th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupYoshida gourmet sauce
  2. 1lb leanboneless sirloin steaks
  3. 1tablespooncornstarch, dissolved in
  4. 2tablespoonswater
  5. 1tablespoonvegetable oil
  6. 1 (16 ounce)bagfrozen chopped broccoli, thawed

DIRECTIONS

  1. Slice sirloin into thin slices.
  2. Put slices into a zip bag, add 1/2 cup Gourmet Sauce, shake bag to cover all sides of meat; refrigerate for 30 minutes.
  3. Combine second 1/2 cup Gourmet Sauce with dissolved cornstarch; set aside.
  4. Head oil in a large wok until hot.
  5. Add steak and stir fry 3-4 minutes.
  6. Add broccoli and stir fry for 2 minutes.
  7. Stir in sauce and cornstarch mixture; cook until sauce thickens and boils.
  8. Serve over rice.

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Zesty Roast Beef Roll-Ups Recipe

July 4th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupsour cream
  2. 2tablespoonsprepared horseradish
  3. 1tablespoondijon-style mustard
  4. 5 (8 inch)flour tortillas
  5. 30spinach leaves, stems removed
  6. 10slices italiandeli roast beef
  7. 1cup shreddedsharp cheddar cheese

DIRECTIONS

  1. In small bowl, stir together sour cream, horseradish, and mustard.
  2. Spread about 3 tablespoons mixture evenly over each tortilla.
  3. Arrange 5 or 6 spinach leaves over sour cream mixture.
  4. Place 2 slices roast beef over spinach; sprinkle with around 3 tablespoons cheese.
  5. Roll up each tortilla tightly; wrap in plastic wrap.
  6. Refrigerate 4 hours.
  7. To serve cut each in half.
  8. **Time does not include refrigeration.

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Sage Roast Beef With Merlot Sauce Recipe

July 3rd, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/3cup finely choppedfresh sage
  2. 2teaspoonssalt
  3. 1tablespoonpepper
  4. 2tablespoons mincedgarlic
  5. 1 (2 1/2 lb) center cutbeef tenderloin
  6. nonstick cooking spray
  7. MERLOT SAUCE

  8. 1/3cup finely choppedshallots
  9. 1 1/2cupsmerlot
  10. 1 1/2cupslow sodium beef brothor beef bouillon
  11. 1teaspoonbutter
  12. 3tablespoons choppedfresh parsley
  13. 1/4teaspoonsalt

DIRECTIONS

  1. Combine sage through garlic; rub over roast.
  2. Heat, on medium-high heat, a large oven-proof skillet (no plastic handle) coated with spray.
  3. Add roast to pan and cook 6 minutes, browning all sides.
  4. Bake at 350° about 25 minutes until thermometer inserted in thickest site reads 140° (medium rare) or until done to your taste.
  5. Place roast on cutting board; cover loosely with foil; let stand 15 minutes before slicing.
  6. MAKE SAUCE:.
  7. Heat pan coated with spray over medium-high.
  8. Sauté shallots about 3 minutes.
  9. Stir in merlot; bring to a boil; cook about 4 minutes until reduced to ¾ cup.
  10. Stir in bouillon; cook about 6 minutes until reduced to 1¼ cup.
  11. Stir in butter until melted; stir in parsley and salt.
  12. Serve sauce with tenderloin.

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