Beef Recipes
Grilled Ribeye Steak with Onion-Blue Cheese Sauce
1. Locate ingredients: 2 ribeye steaks; 2 T of butter; salt & pepper.
2. Salt and pepper both sides of the steaks.
3. Grill in 2 T of butter until medium rare.
4. Locate ingredients for onion-blue cheese sauce: 1 very large onion; 4 T of butter; 3/4 to 1 cup of heavy cream; 1/2 cup crumbled blue cheese.
5. Saute onions in 4 T of butter over high heat. Cook 5 to 7 minutes, or until dark and caramelized.
6. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half.
7. Stir in blue cheese until melted.
8. Serve steaks on generous portion of sauce.
Smokey Hamburgers
1. Thaw 1 pound of ground beef.
2. In a medium-sized bowl, combine ground beef, 1/4 cup barbeque sauce and 1 tablespoon minced onion.
3. Shape into 3 or 4 patties (ie. 1/3 pound or 1/4 pound) making a small fingerprint in the center of each.
4. Preheat grill. Place patties on hot grate.
5. Flip patty over when the fingerprint is filled with liquid.
6. Grill to desired doneness.
7. Serve on hamburger buns with the fixin’s of your choice.
Beef Roast
1. Thaw roast. Get our your crockpot.
2. Pour 1 cup of red cooking wine into bottom of crockpot. Place roast on top.
3. Sprinkle roast with 1 package of dried onion soup mix.
4. Cook on low for 8 to 10 hours or high for 4 to 5 hours.
5. Remove roast to platter and shred or slice as desired.
French Onion Beef Strudel
1. Ingredients:
1 loaf frozen bread dough
2 cups thinly sliced onions
1/4 cup butter or margarine
6 to 8 ounces beef tenderloin or sirloin steak (We use cubed round steak.)
1 teaspoon flour
1 teaspoon brown sugar
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
3/4 cup shredded Monterey Jack cheese
6 tablespoon Parmesan cheese, divided
1 can - 10 ounces 0 beef au jus gravy
2. Allow dough to rise until nearly doubled. Meanwhile, in a skillet, saute onion in butter over low heat for 15 to 20 minutes or until golden brown.
3. With a slotted spoon, remove onion from skillet, set aside.
4. Cut beef into 1/8 inch slices; add to skillet. Increase heat to medium; cook and stir for 3 minutes or until browned.
5. Return onion to skillet. Stire in flour, brown sugar, cumin, salt and pepper. Add borth; cook and stir for 6 to 8 minutes or liquid has evaporated.
6. Remove from heat.
7. Punch dough odwn; roll on a floured board into a 16″ x 12″ rectangle.
8. Place on a greased baking shett. Place beef mixture down the center of the long side of the dough.
9. Spinrkle with Monterey Jack and 4 tablespoons of Parmesan cheese.
10. With a sharp knife or pizza cutter, cut dough on each side of beef fillin into 1 3/4″ wide strips.
11. Fold strips across the filling, alternating sides. Sprinkle with remaining Parmesan cheese.
12. Cover and let rise until nearly doubled, about 30 minutes.
13. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Heat gravy; serve as a dipping sauce. Slice strudel to serve.
Slow Cooker Beef Stew
1. Thaw stew meat. Cut 2 pounds beef stew meat into 1 inch cubes.
2. Place meat in slow cooker.
3. In a small bowl, mix together 1/4 cup of all-purpose flour, 1/2 tsp salt, 1/2 tsp ground black pepper.
4. Pour over meat and stir to coat.
5. Stir in 1 clove of minced garlic, 1 bay leaf, 1 tsp paprika, 1 tsp Worcestershire sauce, 1 chopped onion, and 1 1/2 cups beef broth.
6. Add 3 potatoes peeled and cubed.
7. Add 4 carrots, sliced.
8. Add 1 stalk of celery, chopped.
9. Cover and cook on Low setting for 10-12 hours, or on High setting for 4-6 hours.
Serves: 6
Rachel Burgers
…recipe on the way