Beef Recipes

Beef and Veal: the recipes to homepage

Escalopes De Veau Layfette! Poor Boys

ReaLemon Glazed Meat loaf
Filet with Merlot and Brie
Grilled Flank Steak with Spicy Garlic Sauce

Korean Meat Tostado Pizza

Beef and Shrimp Kabobs Sloppy Joe's for 50

Cabbage Rolls Venison Tenderloin

Stuffed Peppers Sirloin with Oyster Sauce

Beef Stroganoff Corned Beef and Cabbage

Veal Paprika Pan Fried Filets

Veal Chops with Capers and Cream Filet with Mushroom Sauces (2)

Veal Scallops with Lemon Dijon Cream Spicy Orange Beef

Veal Marsala with Mushrooms

Filet Mignon with a Merlot and Brie Sauce

We tired this the other night and overly impressed ourselves. The meat was perfectly cooked, and tender (even though it had been frozen!) I adore a good Merlot and crave Brie- what a mixture!!
This serves 2, but can be adjusted to serve more. You might as well impress some friends.

2 - 6 oz filet mignons
1 T. butter
1/2 T olive oil
2 cloves garlic, minced
1/2 t. dried basil
1 c. merlot
1/8 c. beef stock
2 oz. brie cheese, rind removed and cut into small pieces
1/2 t. freshly ground pepper
1/8 c. butter
1 t. worcestershire sauce

Heat 1T. butter and olive oil in a sauté pan until very hot. Lightly season filets with salt and pepper. Sear on all sides, remove from pan and place in 250* oven for 10-15 minutes while making the sauce. (This cooks the filet to perfection.)
Add garlic to the pan and sauté 1 min. Add Merlot and beef stock and deglaze pan. Add Basil and pepper and simmer until the liquid is reduced by half. Whisk in Brie and stir until thickened, 5 min. Remove from heat and whisk in butter and worcestershire. Place some sauce on the plate and place filet on top. We served the remaining sauce in custard bowls for dipping the filet bites.

Spicy Orange Beef

1 1/2 lb. sirloin, thinly sliced on the diagonal
2 T. oil
1/4 c. zested orange peel
2 cloves garlic
1 T. minced garlic (1/2t. ground)
1 bunch of scallions, cut into 1 1/2" slices

Sauce:
2 T. cornstarch
1 C. cool beef broth
1/4 C. soy sauce
1/4 C. sherry
1/4 C. orange marmalade
1/2 t. crushed dried red pepper flakes (or to taste)
1 T. sesame oil

Cook beef in batches over high heat about three minutes, or until browned. Return all beef to pan. Add the orange peel, garlic, and ginger. Stir fry one minute. Stir to combine cornstarch with the sauce. Add sauce to pan and bring to aa boil over medium heat, stirring until thickened. Serve over rice. Serves 4 as a main dish, or 8 as part of a Chinese dinner.

We sometimes add water chestnuts and or blanched snow peas to make a complete dinner.

Poor Boys

Daddy came home from his Gin Rummy Club with this one!

1 1/2lb. ground beef
1 large egg
1/2 c. bread crumbs
1 t. Italian seasoning

Mix together. Shape into 4-6 balls. press into center of the meatballs, a few slivers of onion and a 1" chunk of cheese (blue, swiss, cheddar etc.) Seal well so that cheese doesn't melt out.
Bake for 40-50 minutes at 350*.

Pan Fried Filets

If you are in a hurry for steak, this is the trick! We do this when it is just too wintery to grill.

Heat a caste iron skillet (used only for this and blackening*) very hot. Sprinkle with salt. Pan broil 1" filets on salt for 4 minutes on one side, turn and cook 3 minutes (for med-rare).

Any steak will do, adjust cooking time for thickness.

Serve with one of the mushroom sauces.

*Once a cast iron skillet is properly cured, if it is used only for cooking blackened meat or fish, and this method with the salt, Just wipe it out. Do not clean with soap and water.

Filet with Mushroom Sauces

Bob either grills a whole tenderloin of beef, or bakes it in a 400* oven, with a slice of bacon on top, for about 20 minutes.

If it is just the two of us, we make steaks, wrapped in bacon, and grill or broil
These are our two favorite mushroom accompaniments, which can be used with any cut of beef.

Mustard Mushrooms - serves 4

1/3 c. butter
1 small onion, chopped
1 lb. mushrooms, sliced
1/3 c. dry vermouth
1 1/2 T. dijon mustard
1/2 t. dried thyme
salt and freshly ground pepper

Cook onion 10 minutes. Increase heat to medium-high and sauté mushrooms 5 minutes. Add vermouth and stir until liquid is almost evaporated (about 2 minutes.) Blend in mustard....do not boil.
Season.

Mushroom Sauce - serves 4

1/2 lb mushrooms, sliced
3 T. butter
1 T. brandy
1 T. Madeira
1 T. sherry
1 t. flour
1/4 c. sweet butter
1 T. dijon mustard
1 T. freshly snipped chives
salt

Sauté mushrooms in 3T. butter for 5 minutes, stirring. Add brandy and wines, stir to heat and ignite. Stir until the flames die down. Sprinkle flour over, stir in 1/4c. sweet butter and then the mustard. Stir until thickens slightly. Keep warm over low heat.

Corned Beef and Cabbage

Corned beef is a pressure cooker recipe for me. You'll never find better tasting cabbage! I use a Mirro-matic.

4 lbs. corned beef, with the juices
3 c. water
8 carrots (I use a couple handfuls of baby carrots, sweeter)
8 potatoes (I use two new potatoes per person)
1 head of cabbage, cut into wedges
8 small whole onions

Place corned beef in cooker. Add water. Cover, and set control at 10 and cook 60 minutes after control jiggles. Cool cooker for 5 minutes, then reduce pressure instantly. (I hold a wooden spoon against the control and let the steam escape.)
Add vegetables. Cover, and set control at 15 and cook 8 minutes after control jiggles. Reduce pressure instantly. Serves 8.

Always slice corned beef across the grain.

Grilled Flank Steak with Spicy Garlic Sauce

Our Australian exchange student liked this one. Hi, Will!!

2 1/2 lb. flank steak, trimmed
2 T. minced ginger
2 T. soy sauce
1 T. sesame oil
1 T. sake
1 t. pepper

SAUCE:
1/4 c. soy sauce
3 T. parsley
2 T. water
1 T. sake
2 t. sugar
2 t. garlic
1 t. sesame oil

Cross score steak 1/4" deep. Marinate next five ingredients overnight. Make sauce up to a day ahead, refrigerate.
Barbecue, on high heat, 7 minutes per side for medium rare. Let stand 10 minutes. Thinly slice across the grain. Pour sauce over steak.. Serve cool or at room temperature.

Sirloin with Oyster Sauce

We made this to serve 2 adults and 2 kiddies (they loved it). Adjust to serve adults..

1 lb. sirloin, cut into 1"x 1/8" strips
sliced water chestnuts
2 T. peanut oil
3 T. oyster sauce

Heat a non-stick skillet, add oil. Stir fry meat (in batches if needed to prevent "juicy" meat). Add all meat to skillet with the water chestnuts. Add oyster sauce and stir until coated. Serve with rice or cooked noodles.

Veal Marsala and Mushrooms

We obviously like Marsala, with pork, beef, and chicken recipes here. But we found we like mushrooms only with the red meats, not poultry. Adapted from Bon Appetit, October 1980, page 98. The adapting comes from reducing the butter.

6 slices thin veal scallops, 1/8"
2 T. olive oil
3 large mushrooms, sliced
2/3 c. marsala
1/3 c. chicken stock
seasoned flour
1 t. butter to finish

Dredge meat in seasoned flour ( salt, pepper, paprika, and garlic). Quickly fry veal in olive oil. Keep warm in 200* oven. Cook down marsala, stock, and mushrooms until reduced 1/2-1/3. Melt 1 t. butter to finish. Pour sauce over veal. Serves 3.

Veal with Lemon Dijon Cream

From Better Homes and Gardens The Easier you Make it- The Better it Tastes, page 29.

1 lb. veal scallops
2 T. butter
2 c. mushrooms, sliced
1 T. lemon juice
2 T. butter
1/4 c. brandy
1/2 c. cream
1 t. dijon (ok, go for more I always do)

Sauté mushrooms 2-3 minutes. Add lemon and cook another 1-3 minutes. Set aside.
Fry veal on med-high 1-2 minutes an each side. Set aside. Remove pan from heat and add brandy, and flame. Return mushrooms to pan, add cream and mustard. Stir until thickens slightly. Pour sauce over veal.

Veal Chops with Capers and Cream

OK, we adore veal. OK, we splurge on cream every now and then. Enjoy, it is wonderful! Adapted from Bon Appetit, November 1983, page 86.

4 veal loin chops, 3/4" thick
2 T. butter
2 T. olive oil
salt and freshly ground pepper
2 T. minced shallots
1/2c. good beef stock (use bouillon, make to 3/4 c. and reduce to 1/2 c.)
1/4 c. Martini Rossi dry vermouth
1 T. fresh lemon juice
1/2 c. whipping cream
1 T. drained capers
2 T. minced fresh parsley

Preheat oven to 200*. Pat veal dry. Melt butter with oil over med-medhigh heat. Brown veal 7 minutes. Turn, season, and cook 7 minutes. Transfer to heated platter, cover , place in oven with the door open.
Pour off all but 1 T. of oil butter. Add shallots and stir 2 minutes. Add stock, vermouth, and lemon,; boiling until reduced by 1/2. Stir in cream and capers. Simmer until thickened to a sauce like consistency. Pour over veal, sprinkle with parsley.

OK, you don't do veal, try chicken breast, skinned and boned.

Venison Tenderloin

When Bob shot his first deer, Grandpa Walsh came through with this great recipe!

Put tenderloin on heavy foil; top with sliced onions and sliced orange. Seal foil. Cook for 2 hours at 350*.Enjoy!!

Sloppy Joe's for 50

Mad this for several civic activities, and farm parties.

8 1/2 lb. ground beef (or turkey)
1 c. green pepper, chopped
2 lb. onions, chopped
1 T. salt
2 qts. catsup
1/2 t. tabasco ( Bob always adds more)
3 T. worcestershire
2 T. celery seed
2 1/2 T. dry mustard

Brown ground beef, green pepper, and onion. Add remaining ingredients. Cover and bring to a boil. Simmer slowly for 30 minutes, stirring occasionally. Serve 5T. per bun.

Tostado Pizza

The only way Bob will 'do' taco stuff, and the kids love it! So do the guys at card club.

2 T. cornmeal
2 C. bisquick with 1/2 c. water
1 lb. ground beef
1 pkg. taco seasoning with 3/4 c. water
15 1/2 oz. refried beans (with green chilies)
1 c. shredded cheddar cheese

Serve in individual bowls on the side:
shredded lettuce, sour cream, salsa, sliced black olives, chopped scallions, chopped tomatoes, (and for Austin) more grated cheddar.

Generously grease a 12" pizza pan. Sprinkle with cornmeal. Turn out dough on lightly floured surface; knead 5-6 times. Roll out to 14", place in pan and finish edges.
Brown meat, drain. Add water and seasonings to meat, simmer uncovered 15 minutes until thick.

Spread refried beans over dough. Top with meat. Bake 15 minutes. Top with cheese and melt for 4 minutes.

Erica took this recipe and mixed the beans with the cooked meat and then spread it on the dough. Easier I admit, but not as attractive.

Escalopes De Veau Layfette!

To die for!! Bon Appetit, June 1977, page 47.

6 veal scallops, 1/4"
1/2c. flour
2 cloves garlic, minced
1/2t. salt
1/8t. freshly ground pepper
1T. paprika
3T. butter
3T. olive oil
1T. shallot, minced
pinch sage
3/4c. chicken stock
1/3c. port wine
18 thin slices of peeled and seeded tomato
18 thin slices of avocado
Freshly grated parmesan cheese

Pound veal to 1/8". Lightly dust in flour seasoned with salt, pepper, and paprika. In oil and butter, over med-high, sauté until golden on both sides. Place in a hot au gratin pan. Add shallots and sage to skillet. Sauté adding stock and port. Reduce to half. Garnish veal with tomato and avocado. Dust with 1/2 the cheese. Spoon 2T. sauce over each scallop and pour remaining sauce around veal. Dust with more parmesan. Place under preheated broiler 2 minutes, until hot and bubbly.

Great with Caesar Salad or Hot Spinach Salad, and crusty bread.

ReaLemon Glazed Meat Loaf
ReaLemon Recipe Collection - page 61

This is definitely the best.

1/2c. catsup
1/3c. lt. brown sugar
1/4c. ReaLemon
1t. dry mustard
1 1/2lb. lean ground beef
1 1/2c. fresh bread crumbs (2 1/2 slices)
1/4c. chopped onion
1 egg, beaten
1t. instant beef bouillon

For sauce combine catsup, sugar, 1T. ReaLemon, and mustard, set aside. In a large bowl combine remaining ingredients + 1/3c. of sauce. Shape into loaf. Bake at 350* for 1 hour,
drain fat. Pour remaining sauce over top of loaf, continue baking 10 min. Serves 6

Korean Meat

From Paula Peck's Art of Good Cooking, page 181. A nice change of pace.

2 1/2lb. sirloin steak
2T. sesame seeds
4 cloves garlic, minced
3T. sherry
6T. soy sauce
2 onions, thinly sliced and separated
1t. finely minced fresh ginger
2T. sesame oil
2t. sugar
2t. msg (we don't use it)

Tenderize meat by pounding. Cut into thin strips. Brown sesame seeds over low heat, cool, and pulverize. Mix meat and remaining ingredients thoroughly, marinate 20 minutes. Preheat broiler. Arrange meat, pieces just touching, and top with marinated onion slices. Broil as close to the heat as possible. (Do not turn the meat, and is better when not cooked to well done.) A good deal of juice will form in the pan, serve it with the meat. Serves 6.

Serve with rice and a side of asparagus.

Beef and Shrimp Kabob

Created in Taiwan when we only had a habachi and a two burner camper stove.

1lb. sirloin, cut in 1" cubes
12 oz. large shrimp
1/4c. butter
1t. minced garlic
1t. paprika
2T. lemon juice
salt and pepper

Alternate beef and shrimp on a skewer. Mix remaining ingredients and marinate kabobs.
Broil (5-8 min) or grill, basting frequently. Serves 4.

Cabbage Rolls

From McCall's Money Saving Meals, sometime in the '70's. This freezes well too!

1 large head of cabbage (3lb)
1lb. ground beef (or turkey)
1/2c. raw white rice
1 small onion, grated
2 eggs, lightly beaten
1t. salt
1/4t. freshly ground pepper
1/8t. allspice
1/4c. water
----------------Sauce
1 large onion, sliced
16 oz. tomato sauce
1lb. 12 oz. whole tomatoes, undrained (but squashed)
1/3c. lemon juice
1t. salt
1/8t. freshly ground pepper
1/4c. brown sugar

Cook whole cabbage 3 minutes in boiling water. Remove 12 large leaves, parboil again if necessary for one more minute. Mix raw ground meat with remaining ingredients (before sauce). Divide the meat between the twelve cabbage leaves. Roll up and seal with a toothpick, if you wish.
In a Dutch oven place some coarsely chopped cabbage leaves. Arrange rolls seam side down. Top with onion slices. Combine sauce ingredients and pour over rolls. Sprinkle with brown sugar. Cover and bake 1 1/2 hours at 350*. Uncover and bake another 1-1 1/2 hours.
Serves 6.

Different Stuffed Peppers

Adapted from an A-1 recipe advertisement. I wanted to change our previous pepper recipe because it was too similar to our cabbage rolls, so I switched the rice for corn.

4 medium peppers (or two large cut in half)
1 small onion, chopped
1lb. ground beef
10 oz. corn
1/4c. A-1 sauce
8 oz. tomato sauce
salt and freshly grated pepper

Parboil peppers 4 minutes (if not parboiled- we get gas!). Drain. Brown onion and beef. Add remaining ingredients. Put into and around peppers. Bake 40 minutes. Top with cheese and bake 5 minutes to melt cheese.

Beef Stroganoff

No mushroom soup, please! From Betty Crocker: Dinner in a Dish, a shower present, way back when.

1 lb. Beef sirloin, diagonally sliced, thinly
1/2lb. fresh mushrooms, sliced
1/2c. onion, chopped
2T. butter
10 1/2 oz. beef bouillon
2T. catsup
1t. minced garlic
1t. salt
3T. flour
1C. sour cream (regular or fat free)

Sauté onion and mushrooms in butter, set aside. Brown meat on both sides. Set aside 1/3c. bouillon; stir remaining bouillon, catsup, garlic, and salt into skillet. Cover and simmer 20 minutes. Blend 1/3c. bouillon and flour; stir into skillet. Add mushrooms and onions. Heat to boiling, stirring constantly. Boil 1 minute. Stir in sour cream, heat through. DO NOT BOIL.
Serves 4.

Serve over spaetzle, noodles, or rice.

Veal Paprika

A la the Four Season's restaurant in New York, found in Bon Appetit, February 1979, page 48.
Our kiddies liked this better than the stroganoff because it didn't have mushrooms. Sirloin works if you don't want to use veal.

2T. butter
1 medium onion, minced
2 lb. veal, in 1" cubes
1 1/2T. sweet paprika
1t. salt
water if needed
2 small tomatoes, skinned and seeded
1 green pepper, seeded and diced
1 C. sour cream

Melt butter over med-high heat. Add onion and sauté until glossy. Reduce heat.. Stir in veal, paprika, and salt. Cover and simmer slowly 10-15 minutes. Turn meat, add water if necessary, and cook 10 minutes. Add tomato and green pepper, cover and cook 1 hour. Add sour cream.
DO NOT BOIL. Serves 4-6.

Serve over spaetzle, noodles, or rice. My peas with celery and black olives, a salad, and bread and you have dinner.