beef

Course: 
  • 1 whole beef tenderloin
  • Creole seasoning
  • vegetable oil
  • Jumbo Lump Crab Cream, recipe follows
  • chives, for garnish

Jumbo Lump Crab Cream

  • ½ pound jumbo lump Louisiana crabmeat
  • salt, pepper, or Creole seasoning
  • vegetable oil
  • ¼ large sweet onion, minced
  • ¼ bell pepper, minced
  • 1 celery ribs, minced
  • 1 garlic cloves, minced
  • 2 tablespoons dry white wine (optional)
  • 1 ½ cups low-fat buttermilk
  • 4 ounces gumbo crabs or fresh crab shells, crushed (optional)
  • 1 ½ tablespoons all-purpose flour
  • ⅓ cup low-fat ricotta cheese

Filet Mignon with Jumbo Lump Crab Cream

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Course: 
  • 1 (14.5-ounce) can whole tomatoes, undrained
  • 2 pounds boneless beef round steak
  • 2 teaspoons salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • ½ teaspoon cayenne, or to taste
  • 4 cloves garlic, finely minced
  • ⅓ cup plain flour
  • ⅓ cup lard or cooking oil
  • water or wine for deglazing pan
  • 1 medium onion, finely chopped
  • ½ cup diced celery
  • ½ cup diced green pepper
  • 1½ cups water or beef broth
  • 1 bay leaf
  • sliced green onions, for garnish
  • Cheese Grits, for serving (recipe follows)

 

Cheese Grits
  • 3 cups water
  • 3 cups whole milk
  • 1¼ cups quick-cooking grits (not instant)
  • 4 ounces sharp Cheddar, shredded
  • 4 ounces mozzarella or Jack cheese, shredded
  • 2 tablespoons butter
  • salt and pepper

Grits & Beef Grillades

Grits & Grillades

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Course: 
  • 2 lbs sirloin strip steak

Marinade:

  • ½ cup fresh lime juice
  • ¼ cup tequila
  • 2 tablespoon vegetable oil
  • 1 large garlic clove, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil

Vegetables:

  • 1 tablespoon vegetable oil
  • 1 large white onion, halved and thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow pepper, thinly sliced
  • ½ teaspoon salt

Southwestern Rice 

  • 1 tbsp olive oil
  • 1 small white onion, finely chopped 
  • 1 green pepper, diced 
  • 1 small garlic clove, minced 
  • 2 cups chicken broth 
  • 1 cup uncooked long grain rice 
  • ½ tsp ground cumin
  • ½ teaspoon chili powder
  • 1 cup canned black beans, rinsed and drained
  • 1 cup bottled salsa
  • 8 (8-inch) flour tortillas
  • ½ cup sour cream
  • ½ cup bottled salsa

Beef Fajitas with Southwestern Rice

Beef Fajitas with Southwestern Rice

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Course: 

Beef

  • 1 pound steak, any sort
  • 1 tablespoon peanut oil
  • 2 tablespoons oyster sauce
  • 2 teaspoons mild curry powder
  • 1 tablespoon brown sugar

Dressing

  • 1/2 cup rice vinegar
  • 2 tablespoons fish sauce
  • 1/4 cup sugar
  • 2 teaspoons grated or finely minced fresh ginger

To Finish

  • One pound cooked noodles, any kind
  • 1 teaspoon sesame oil

Garnish

  • 1 seedless cucumber, thinly sliced
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chopped mint
  • 1/2 cup chopped cilantro
  • 1 hot pepper, minced
  • 1/2 cup chopped roasted unsalted peanuts or cashews


 

 

Quick Beef Noodle Salad

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Course: 
  • 3 pounds brisket or stew meat, chopped into bite-size pieces
  • kosher salt
  • black pepper, freshly ground
  • 4 tablespoons unsalted butter
  • 2 large red onions, chopped
  • 4 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 10 mushrooms, stems removed and sliced
  • 2 tablespoons all-purpose flour
  • 1 sprig rosemary
  • about 4 cups (2 cans) Guinness or other stout
  • 8 ounces sharp cheddar, grated
  • sherry vinegar, to taste
  • (2 discs) pie dough
  • 1 large egg

Guinness Beef Pot Pie

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Course: 
 

  • 1 pound round steak, 1/2 inch thick
  • salt, black pepper, and cayenne pepper to taste
  • 6 large carrots, peeled and cut lengthwise into thin strips
  • 1/2 pound of bacon
  • 1/2 cup of oil
  • 2 onions, chopped
  • 3 stalks of celery, chopped
  • 2 teaspoons of garlic powder
  • 6 to 8 potatoes, peeled and cut into bite-size pieces
  • 1 cup water

Boeuf a la Mode

Boeuf a la Mode

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Course: 
  • 3 pounds boneless beef chuck, cut into 1.1/2" to 2-inch cubes and patted dry

  • 3 tablespoons vegetable or olive oil, divided

    Salt and freshly ground black pepper

    1 large yellow bell pepper, cut into 6 pieces

    1 large red bell pepper, cut into 6 pieces

    1 large onion, chopped

    3 large garlic cloves, minced

    2 tablespoons sweet paprika

    1 tablespoon ground cumin

    1/4 teaspoon saffron threads

    3 tablespoons all-purpose flour

    1 cup chicken broth

    1 cup dry red wine

    1 can (14.5 ounces) crushed tomatoes

    2 cans (about 16 ounces each) chickpeas, drained

    11/2 teaspoons finely grated zest and the juice from 1 large orange

Spanish Beef Rioja

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Course: 
 

  • 1½ pounds beef stew meat
  • 1½ pounds lean cubed pork
  • 1 green bell pepper, chopped
  • 1 small onion, chopped (about 1 cup)
  • 1 (6-ounce) can tomato paste
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup white vinegar 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1 teaspoon dry mustard
  • 2 teaspoons Worcestershire sauce
  • Your favorite cole slaw for serving

Barbecue Pulled Pork and Beef

Barbecue Pulled Pork and Beef

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Beef

  • 1 pound steak, any sort
  • 1 tablespoon peanut oil
  • 2 tablespoons oyster sauce
  • 2 teaspoons mild curry powder
  • 1 tablespoon brown sugar

Dressing

  • 1/2 cup rice vinegar
  • 2 tablespoons fish sauce
  • 1/4 cup sugar
  • 2 teaspoons grated or finely minced fresh ginger
  • 1 teaspoon sesame oil
  • 1 pound cooked noodles, any kind
  •  

Garnish

  • 1 seedless cucumber, thinly sliced
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chopped mint
  • 1/2 cup chopped cilantro
  • 1 hot pepper, minced
  • 1/2 cup chopped roasted unsalted peanuts or cashews

Beef Noodle Salad

Beef Noodle Salad

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Course: 
  • 1/4 cup vegetable oil
  • 2 medium yellow onions, diced
  • 3 stalks celery, thinly sliced
  • 1 cup diced carrots
  • 2 pounds lean beef stew meat, cut into bite-sized pieces
  • 1 teaspoon black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups diced tomato
  • 8 cups beef broth, in all, boxed or home made
  • 1 soup bone (optional)
  • 2 cups tomato juice or spicy V-8 juice
  • salt*, to taste
  • 10 cups total any combination of the following:
    • shelled butter beans
    • shelled peas
    • sliced okra
    • green beans (bite sized pieces)
    • corn kernels
    • diced squash (yellow and/or pattypan)
    • sliced mushrooms

Home Made Vegetable Beef Soup

 Home Made Vegetable Beef Soup

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