Beef dishes

[tubeN2]

This will be for almost any type of beef dish that you can imagine. I figure this thread will be length after awhile but feel free to browse through it for any new recipes that interest you and also feel free to share any that you have.[cool]
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[Hutch00]

BEEF GOULASH

3 T Vegetable Oil
1 lb Round Steak; Cubed
3 ea Onions; Medium, Chopped
1/2 t Salt
1/4 t Pepper
1/2 t Garlic Salt
1 t Paprika
1/4 t Sugar
2 c Water; Hot
1 T Unbleached Flour
1/4 c Water; Cold
1/2 c Cream; Heavy

Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and
brown well, approximately 10 minutes. Stir in onions; cook until soft.
Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend
thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours.
In a small jar or container, shake or blend flour with cold water. Be
sure to break up all lumps. Add to meat about 7 minutes before the end of
the cooking time. Stir constantly until sauce is thickened and bubbling.
Remove from heat; stir in cream. Serve with noodles, accompanied by a
tomato salad if desired
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[Hutch00]

Brazilian Coffee Beef Stew

1 onion (medium), finely chopped
2 Tbsp olive oil
2 clove garlic, minced
1 lb round steak, cut into small cubes
2 Tbsp margarine or butter
1/4 cup flour
1 cup dry red wine
2 cups brewed coffee
1/2 tsp oregano, chopped
1/2 tsp rosemary, chopped
6 mushrooms (medium), quartered
2 carrots (medium), cut into thin rounds
black pepper

Saute the onion in the olive oil over medium heat in a Dutch oven
or a large sauce pan until they are soft but not brown (about 10
minutes). Add the garlic and cook for about 30 seconds. remove
and reserve. Raise the heat to medium-high and brown the beef
cubes. Season with black pepper. Save with the onion and garlic.

Lower the heat to medium and melt the margarine or butter in the
pot and stir in the flour until it is well blended. Do not let it
burn. Add the wine, coffee and herbs and stir with a whisk until
it slightly thickens and is well mixed. Return the meat and onions
to the pot and bring to a boil. Reduce the heat to low and simmer
for 35 minutes. Add the mushrooms and carrots. Simmer 35 minutes
longer. Serve with rice or noodles
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[Hutch00]

CHATEAUBRIAND POUR DEUX

Ingredients
1 center cut fillet, about 4 to 5 inches in length
Salt and freshly ground black pepper, to taste
1 tablespoon vegetable oil
7 tablespoons clarified butter
1 large baking potato, peeled and cut lengthwise into French-fry slices

Béarnaise sauce (recipe follows)
Steps
Preheat the oven to 500° F. Sprinkle the meat with salt and pepper. Rub it with the oil and one tablespoon of the butter. Broil or grill for eight to ten minutes on each side until well browned. Baste once or twice with about two tablespoons of the butter. Transfer the meat to a baking pan and roast for about 10 to 12 minutes, or until its slightly springy to the touch or registers about 135° F on a meat thermometer. Let stand for about five minutes before carving it into 3/8-inch diagonal slices. While the meat is cooking, sauté the potatoes in the remaining four tablespoons butter until golden brown. Keep warm until ready to serve.

Béarnaise Sauce
Ingredients
1/4 cup tarragon vinegar
2 tablespoons minced shallots
2 tablespoons fresh tarragon or 2 teaspoons dried
1/4 teaspoon salt
1/8 teaspoon white pepper, or more to taste
3 large egg yolks, beaten lightly
2 sticks unsalted butter at room temperature, cut into 12 pieces
1 teaspoon minced freshly parsley leaves

Steps
In a small heavy stainless steel or enameled saucepan, combine the vinegar, shallots, tarragon, salt and white pepper and reduce the liquid over medium heat to about two tablespoons. Remove the pan from the heat and add one tablespoon cold water. Add the egg yolks and whisk the mixture over very low until its thick.. Whisk in the butter, one piece at a time, over low heat, lifting the pan occasionally to cool the mixture and making certain that each piece is melted before adding the next. Cook the sauce, whisking, until it is thick. Taste for seasoning. You may want to add a little more salt and white pepper. Add the parsley. The sauce may be kept warm, covered with buttered wax paper, in a pan of warm water. Makes about 1-1/4 cups.

[Hutch00]

GRILLED FLANK WITH GUACAMOLE

Ingredients:
1/2 cup olive oil
1/2 cup plus 2 tablespoons fresh lime juice
2 tablespoons soy sauce
1/2 cup plus 2 tablespoons chopped freshly cilantro leaves
1 medium-size yellow onion, thinly sliced
2 tablespoons chopped garlic
2 tablespoons seeded and chopped jalapeno peppers
Salt and freshly ground black pepper to taste
1 flank, about 1 1/2 pounds
2 tablespoons chopped green onions (green and white part)
2 medium-size Haas avocados, peeled, pitted and diced
1 medium-size tomato, diced
Sour Cream

Steps:
Combine the oil, 1/2 cup of the lime juice, the soy sauce, 1/4 cup of the cilantro, the yellow onion, the garlic and 1 tablespoon of the jalapenos in a large shallow dish. Season with salt and pepper. Put the flank in the marinade, cover and refrigerate for three to six hours, turning it once or twice. Prepare the grill. Remove the flank from the marinade. Grill the steak for five to seven minutes, depending on desired doneness, on each side. Meanwhile, combine the green onions, the avocados, tomatoes, the remaining two tablespoons lime juice, and the remaining tablespoon jalapenos in a small bowl and mix gently. Season with salt and black pepper. When ready to serve, slice the meat across the grain into thin strips. Serve with guacamole and garnish with sour cream. Makes 4 servings

[Hutch00]

BLUE CHEESE MEAT LOAF ROLL

Ingredients
8 slices white bread, torn into small pieces
1/4 cup milk
4 ounces blue cheese, crumbled
3 large eggs, lightly beaten
1 pound lean ground beef
1/2 pound lean ground pork
2 cups soft bread crumbs (about 5 slices white bread broken into pieces and softened with a little water
1/2 cup chopped onions
2 teaspoons salt
1/8 teaspoon cayenne
3 tablespoons chopped fresh parsley leaves
1 tablespoon Worcestershire sauce

Steps
Combine the bread pieces and milk. Stir in the cheese and one of the eggs. Set aside. Preheat the oven to 375° F. Combine the ground beef, pork, softened bread crumbs, chopped onions, salt, cayenne, parsley, Worcestershire sauce, and the remaining two eggs. Mix well. Shape into 15 x 12 inch rectangle on heavy-duty plastic wrap. Spread the blue cheese mixture on top, leaving about a one-inch margin around the edges. Staring at the short side and using the plastic wrap to lift, roll up in a jellyroll fashion. Press the edges to seal. Place, seam side down, on a lightly greased rack and place the rack in a broiler pan. Bake for one hour, or until the juices run clear. Cool slightly before slicing to serve. Makes 6 to 8 servings

[Hutch00]

LAYERED MEAT LOAF

Ingredients
2 pounds ground chuck
1/2 pound ground pork
1/2 pound ground veal
1/2 cup stale bread, soaked in bread, squeezed and torn into bits
3 tablespoons grated Parmesan cheese
2 eggs, lightly beaten
Salt, freshly ground black pepper and cayenne to taste
Olive oil
1/2 pound fresh string beans, trimmed, blanched in hot water and drained
1 medium-size carrot, blanched in hot water and cut into long strips
6 large pitted green olives, halved
1 pound fresh spinach, washed, blanched in hot water and drained
1 tablespoon pignoli nuts
2 tablespoons butter
1 (8-ounce) can peeled plum tomatoes

Steps:
Preheat the oven to 350 degrees. Put the meats in a mixing bowl with the bread, cheese, eggs, salt, black pepper and cayenne. Mix well. Line the bottom of a 9x5-inch baking pan with waxed or parchment paper oiled on both sides. Place one-third of the meat mixture on the paper and flatten it out. Place the string beans over the meat and arrange the carrots and olives on the beans. Cover the vegetables with another third of the meat. Place the spinach in the center of the meat and sprinkle with the nuts.

Cover the spinach with the rest of the meat and pinch the edges of meat together. Dot with the butter. Pour the tomatoes over the meat loaf. Bake for one hour and 15 minutes or until the juices run clear. Remove from the oven and turn it upside down on a serving platter. Serve hot. Makes 8 servings