Category: Beef

Leftover Steak and Rice Dish

Beef, Green Pepper, Rice, Soy Sauce

From an old Utopia Beach Club cookbook.  Perfect week night quickie.

  • 2/3 uncooked rice
  • 2 t. oil
  • 1 t. salt
  • 1 ½ cups boiling water
  • 1-2 beef bouillon cubes
  • 2 t. soy sauce
  • 1 medium onion, chopped
  • 2 stalks celery, sliced
  • 1 green pepper, chopped (optional)
  • 1 cup leftover steak, pork etc.. cut into small pieces
  •  nature seasons salt to taste

cook rice in hot oil until golden.  Add salt, water bouillon, soy sauce.  Cook covered for 20 minutes.  Add rest of ingredients and ¼ cup more water if necessary.  (May need to add more soy if adding water).  Season with nature season salt.  Cover tightly and cook 10 minutes more.

Ground Beef and Green Beens

Beef, Green Beans, Main Dishes, Soy Sauce

Jane Brody

Sauce

  • 2 t. cornstarch
  • 1/3 cup cooled broth
  • 1 T. soy sauce
  • 1 T. dry sherry
  • 1 t. cider vinegar

Main Ingredients

  • 1 T. oil
  • 1 lb. green beans, trimmed and sliced diagonally into 2-inch lengths
  • 2 t. finely minced fresh ginger
  • 2 cloves garlic, finely minced
  • ¼ t. hot red pepper flakes (optional)
  • ½ lb. lean ground beef

In a small bowl, combine all the sauce ingredients.  Make sure the cornstarch is completely dissolved.  Set the mixture aside.

In a wok or large skillet, heat the oil for 30 seconds over high heat, and add the green beans.  Stir-fry the green beans for about 4 minutes – the beans should be tender-crisp and lightly charred in spots.  Remove the green beans with a slotted spoon, and set them aside.

Add the ginger and garlic to the pan, cook them for 30 seconds, and then add the pepper flakes and beef, crumbling the meat with a spatula.  Stir-fry the mixture just until the beef loses its pinkness.  Drain off all the excess fat from the pan.

Stir the reserved sauce once more, and add it to the meat.  Cook the mixture stirring it, for a few minutes until the sauce thickens.  Fold in the reserved green beans, heat the mixture for 1 minute, and serve.

Cheeseburger Pie

Beef, Cheddar Cheese, Main Dishes

Betty Crocker

  • 1 pound ground beef
  • 1 large onion, chopped
  • ½ t. salt
  • 1 cup shredded cheddar cheese
  • ½ cup bisquick
  • 1 cup milk
  • 2 eggs

1.    Heat oven to 400 degrees. Spray 9 inch glass pie plate with cooking spray.
2.    In 10 inch skillet, cook beef and onio over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain.  Stir in salt. Spread in pie plate.  Sprinkle with cheese.
3.    In small bowl, stir remaining ingredients with for or whisk until blended.  Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean.

Blue Cheese Hamburgers

Beef, Blue Cheese, Main Dishes

4 servings

  • 2 lbs. Ground lean beef
  • 3 T. sniffed fresh chives OR severally finely chopped green onions
  • 1 ½ t. chopped fresh basil OR ½ t. dried basil
  • 1 t. dried oregano
  • ¼ t. chili powder
  • ¼ t. salt
  • ½ t. freshly ground pepper
  • ½ lb. Blue cheese, crumbled

Gently mix all ingredients except the blue cheese and shape into 8 thin patties.  Divide the cheese into fourths, place on hamburger patty and cover with another patty, forming a “sandwich”.  Seal the edges very securely.

Broil, sauté, or grill for 5 minutes on each side for rare hamburgers, or cook longer to your taste.

Beef Stew

Beef, Carrot, Main Dishes, Potatoes

My Mom’s recipe – always tastes better when she makes it – especially with dumplings on top

6 servings

  • 2 lbs. of beef stew
  • 2 T. fat
  • 6 cups boiling water
  • 1 T. lemon juice
  • 1 t. Worchester sauce
  • 1 clove garlic, minced
  • 1 medium onion, chopped
  • 1-2 bay leaves
  • 1 T. salt
  • 1 t. sugar
  • ½ t. pepper
  • ½ t. paprika
  • dash of allspice and/or cloves
  • carrots
  • potatoes
  • other vegetables to taste

Brown meat in fat.  Add rest of ingredients and simmer for 2 hours.

Beef Burgandy

Beef, Main Dishes, Mushrooms, Wine

From an old Utopia Beach Club Cookbook

For a crowd of 20

  • 6 lbs. of beef sirloin (Ross’ stroganoff meat)
  • 6 T. margarine
  • 3 lbs. fresh mushrooms
  • 4-5 medium onions, chopped
  • 5 cans Campbell’s beef broth (save 1 can to blend with cornstarch)
  • 8-9 T. catsup
  • 4 cloves garlic
  • 2 T. salt
  • 2 cups Burgundy

Melt margarine, add mushrooms and onion.  Cook until tender.  Remove and set aside.  Brown meat, add broth, catsup, wine, garlic and salt.  Put in oven and bake at 300 for 1 ½ hours.  Remove from oven and add mushrooms and onions.  Thicken with broth and cornstarch.

Serve over wild rice

(For smaller portion:4 lbs. beef; 4 T. margarine; 2 lbs. mushrooms; 3 onions; 3-4 cans of broth; 6 T. catsup; 3 cloves garlic; 1 ½ T. salt; 1 ½ cups burgundy).