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Beef Goulash Recipe

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

INGREDIENTS

  1. 1 1/2lbsground beef
  2. 1mediumonion, chopped
  3. 1stalkcelery, sliced
  4. 16ouncesstewed tomatoes
  5. 2cupswater
  6. 7ounces uncookedelbow macaroni
  7. 6ouncestomato paste
  8. 1tablespoonworcestershire sauce
  9. 1teaspoongarlic salt
  10. 1/2teaspoonpepper
  11. 1tablespoonsugar

DIRECTIONS

  1. Cook and stir ground beef, onion and celery in 4 quart ovenproof dutch oven until beef is brown; drain.
  2. Stir in remaining ingredients.
  3. Cover and bake in 350 degrees oven until liquid is absorbed and goulash is hot, about 40 minutes; stir.

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Barbequed Beef Sandwiches Recipe

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

INGREDIENTS

  1. 1lbchuck roast
  2. 6ouncestomato paste
  3. 1/2pintchili sauce
  4. 1/2cup finely choppedgreen peppers
  5. 1cup choppedcelery
  6. 2tablespoonsbrown sugar
  7. 1tablespoonvinegar
  8. 1quartcanned tomatoes
  9. 2-3onions, quartered
  10. 2hot peppers(I used jalapenos)

DIRECTIONS

  1. Cook roast until fork tender.Shred beef.
  2. Add tomatoe past, chili sacuce, green pepper, celery, sugar and vinegar.
  3. Combine canned tomatoes, onion and hot peppers in blender.
  4. Mix in with the beef mixture.
  5. Cook in covered pot until liquid is absorbed into beef.

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Vietnamese Style Pepper Beef and Spinach Recipe

October 1st, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 6-8ouncesbeefor buffalorump roast
  2. 1 1/2cups choppedsweet yellow onions
  3. 1teaspoonblack pepper, divided
  4. 2tablespoonsfish sauce, divided(nuoc mam or nam pla)
  5. 1teaspooncornstarch
  6. 2tablespoonsvegetable oilor peanut oil, divided
  7. 4 clovesgarlic, minced
  8. 6ounces freshbaby spinach leaves, cleaned and dried(about 4 cups worth; or “rau muong” instead of spinach)
  9. 3 riperoma tomatoes, sliced into thin wedges
  10. hotcooked jasmine rice, for serving

DIRECTIONS

  1. Trim excess fat from meat and slice thinly (which is easier when meat is slightly frozen) against the grain.
  2. In a large bowl, combine the chopped onion, sliced meat, 1/2 teaspoon of the black pepper, 2 teaspoons of the fish sauce, and the cornstarch; stir well to coat and set aside to marinate (the cornstarch tenderizes and makes the meat “velvety”).
  3. Over high temperature, heat a large skillet or wok and – when the skillet is very hot – add the oil (“hot wok, cold oil, food won’t stick”); add the marinated meat mixture and sauté until the meat is cooked, about 5 to 7 minutes.
  4. Remove cooked mixture from skillet and set aside.
  5. Heat the remaining 1 tablespoon oil in the pan and stir fry the minced garlic for 1 minute.
  6. Add spinach leaves and stir fry for 3 minutes, stirring constantly.
  7. Add remaining 4 teaspoons fish sauce and tomato, and stir fry 2 minutes.
  8. Add the cooked meat mixture and remaining 1/2 teaspoon pepper to the skillet, combine well, and cook until heated through and sauce comes to desired consistency (the cornstarch will effect the consistency – you can add a bit of water, broth, or sherry if it becomes thicker than you’d like).
  9. Serve immediately with hot cooked jasmine rice.
  10. Note:I’ve been told that “the recipe is not exactly Vietnamese, since we actually use minced pork to stir fry water spinach; beef is always more expensive than pork at home – the good cuts are often on their own, or cooked with minimal side ingredients; other cuts go into stews and soups” so feel free to try this with pork, too!
  11. Also, when I first made this recipe I really wasn’t expecting too much from it – it came out much tastier than I expected, an absolute keeper (especially according to my husband)!

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Beef With Vegetables and Sour Cream Recipe

September 30th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lblean ground beef
  2. 1onion, chopped
  3. 2tablespoonsbutter
  4. 2potatoes, peeled and cut into 1/2 inch cubes
  5. 1turnip, cut into 1/4 inch cubes
  6. 3carrots, cut into 1/4 inch cubes
  7. 2celery ribs, cut into 1/2 inch slices
  8. 1/4teaspooncaraway seeds
  9. 1/4teaspoonpaprika
  10. 1teaspoonsalt
  11. 1/4teaspoonground pepper
  12. 1cupsour cream
  13. 1tablespoonflour
  14. 2tablespoons choppedparsley

DIRECTIONS

  1. In a large skillet saute beef and onion in butter until browned.
  2. Add the potatoes, turnip, carrot, celery, caraway seeds, paprika, salt and pepper. Cover and cook over medium heat for 15 minutes until vegetables are tender.
  3. Combine sour cream and flour add to skillet, stirring constantly. Heat through; do not boil.
  4. Serve from skillet immediatly, garnish with parsley.

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Elegant Spicy Roast Beef Recipe

September 29th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/8teaspoonground cloves
  2. 1/4teaspoonmarjoram
  3. 1/4teaspoonground cinnamon
  4. 2teaspoonssalt
  5. 1tablespoonsugar
  6. 1garlic clove, minced
  7. 1smallonion, chopped
  8. 1tablespoonred wine vinegar
  9. 1cupred wine
  10. 1 (16 ounce)candiced tomatoes(can be Italian style)
  11. 3-4lbschuck roast
  12. 2bay leaves

DIRECTIONS

  1. Combine first 10 ingredients.
  2. Line a roasting pan with foil and grease the foil.
  3. Place roast on foil.
  4. Pour mixture on roast.
  5. Place bay leaves on top.
  6. Cover tightly with foil.
  7. Bake at 350 degrees for 3-4 hours or until done to your liking.

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