Fuss-Free Swiss Steak

• This delicious Swiss steak recipe is made in a cooking bag. Clean-up is a breeze!   1 (Reynold's) cooking bag 2 tablespoons flour 2 cans (15 oz each) diced tomatoes 1 teaspoon celery seed 2 tablespoons tomato paste 1 tablespoon prepared mustard 1 tablespoon Worcestershire Sauce 1 tablespoon brown sugar 3 ribs celery, thinly sliced 1 or 2 carrots, sliced 1/4-inch thick 1 small onion, chopped, or 1 tablespoon minced dried onion 1 to 1 1/2 pounds round steak, 1/2-inch thick, cut in serving-size pieces Measure flour into cooking bag. Add tomatoes, celery seed, tomato paste, mustard, Worcestershire sauce and brown sugar. Squeeze bag (carefully hold the top to keep it from spilling) to mix all ingredients. Add vegetables and round steak. Secure top of bag with tie; place in slow cooker or crockpot. Cut several small vents in the top to allow steam to escape. Cover and cook Swiss steak and vegetables on low for 7 to 9 hours, then pour into a serving bowl. Serve Swiss steak with mashed potatoes and green beans. Serves 4 to 6.

PARMESAN ROUND STEAK

•  
  • 1 1/2 pounds round steak
  • 1 egg, beaten
  • 1/3 cup milk
  • 1/2 cup fine dry bread crumbs
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons bacon drippings
  • 1/2 cup water
  • 1/4 teaspoon Oregano
  • 1/4 cup Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 6 small onions, peeled and sliced

  Cut steak into 6 serving-size pieces. Pound to 1/2-inch thickness. combine egg and milk. Mix bread crumbs, salt and pepper. Dip steaks in egg mixture; dredge in seasoned crumbs. Brown meat in bacon drippings. Add water. Sprinkle oregano on steaks. Place 2 teaspoons Parmesan cheese on each steak. Combine salt and paprika. Sprinkle onions with salt mixture and add to meat. Cover tightly and cook at 325° for 1 1/4 to 1 1/2 hours or until meat is tender.
  Serves 6.

•    2      tablespoons   Lemon juice -- fresh
     2      tablespoons   Soy sauce
     2      tablespoons   Olive oil
     2      tablespoons   Coriander -- ground
     2      large         Garlic cloves
     1 1/2  pounds        Flank steak
     2      tablespoons   Cilantro -- fresh and chopped
                          Fresh cilantro sprigs
  
  Combine first five ingredients in baking dish. Add steak and turn to coat. 
  Cover and refrigerate 4 hours or overnight.
  Prepare barbecue.  Season steak generously with pepper. Grill until cooked to desired tenderness, basting occassionally, about 5 minutes per side. Slice, sprinkle with chopped cilantro, garnish with cilantro sprigs, and serve.
  Serving size:4

    Peppered Rib Eye Steaks

•   4        Beef rib eye steaks -- 1 1/2 inches thick
     1      tablespoon    Olive oil
     1      tablespoon    Garlic powder
     1      tablespoon    Paprika
     2      teaspoons     Thyme -- dried ground
     2      teaspoons     Oregano -- dried ground
     1 1/2  teaspoons     Pepper
     1      teaspoon      Salt
     1      teaspoon      Lemon pepper
     1      teaspoon      Red pepper -- ground
                          Orange slices -- optional
                          Parsley sprigs -- optional
  
  Brush steaks lightly with olive oil.  In a small bowl, combine all seasonings. 
  Sprinkle seasoning over steaks and press in both sides. cover and chill for 1 hour.
   Grill steaks, turning once, over medium-hot coals 14-18 minutes for rare
  18-22 minutes for medium; 24-38 minutes for well done.
   Place on a warm serving platter; cut across the grain into thick slices.
   Garnish with orange slices and parsley if desired.
  Serves:8

 

 

          

   Tangy Grilled Sirloin

1                Sirloin steak -- cut 1" thick
   2      tablespoons   Worcestershire sauce
     3/4  cup           Ketchup
   1      medium        Onion -- finely chopped
       1/4  cup         water
     1/4  cup           Marg. or butter
   1      tablespoon    Vinegar
   1      teaspoon      Lemon pepper seasoning
   1      teaspoon      Dry mustard
     1/4  teaspoon      Cayenne pepper
                        Hot pepper sauce -- few drops

Combine all ingredients except steak in small saucepan
. Bring to a boil; reduce heat and simmer 10 min. Place steak on grid over med. coals.
 Grill steak 16-20 min. for rare to med., turning once. Brush cooked side frequently with sauce.
 Carve steak into thin slices and serve with remaining sauce.


 

Wild Rice And Shiitake Mushroom Pilaf

Serve this full-flavored side dish with  beef.
Serves 4

2 ounces Olive oil
1 medium Onion, diced
1/2 cup Celery, diced
2 medium Carrots, peeled and diced
1/2 cup Pecan pieces
1/2 cup Wild rice
1/2 cup Brown rice
1 cup Shittake mushrooms, diced
3/4 cup Beef broth
3/4 cup Chicken broth
Heat the oil in a large skillet (that has a lid and can go
into the oven). Add the onion, celery, and carrots. Cook
until just soft (about four or five minutes). Add the
mushrooms, pecans, and rice. Cook for an additional five
minutes, stirring frequently. Add the broth, stir well,
and place in a 350 degree oven for 50-60 minutes (or
until the rice is tender).


 

Spanish Potatoes
 

Serve this full-flavored side dish with grilled steak .
Serves 4

3 medium Potatoes, cut into 1/2 inch slices
2 Tablespoons Olive oil
1 small Onion, sliced
1/2 teaspoon Garlic minced
Salt and pepper
Sauce:
1 cup Tomato sauce
1 1/2 teaspoons Dijon mustard
Dash Tabasco
Mix together the sauce ingredients in a small pan. Keep
warm. Heat the olive oil in a heavy skillet. Add the
potatoes, onion, and garlic. Cook until well-browned,
turning often. Check seasonings. Top with the warm sauce
and serve immediately.

 

Simple Pepper Steak
 

8-12 oz. top sirloin steak

3tbs. black  peppercorn coarsely ground

1/4 cup cognac warmed

salt to taste

  Pat steaks dry with paper towels.  Using the palm of your
  hand, gently but firmly press crushed peppercorns into both
  sides of the meat.  Grill steaks over hot mesquite coals until
  browned on both sides.  Pour warm cognac over steaks and ignite
  (if the coals don't start it directly).  The flame will burn
  for only a few minutes.  Once the flame goes out, quickly scrape
  off the excess pepper, salt to taste and serve.
 

Beer Basted Steaks

  6   Sirloin steaks
     1/4  cup Brown sugar

1 1/2  tablespoons   Grainy mustard
   1    tablespoon White vinegar

1 Onion -- finely chopped
   1     Bay leaf
   1 cup   Beer

Combine all ingredients in a pan. Bring to boil, reduce heat, simmer   for 10 minutes, cool.

 Pour mixture over steaks. Let stand 1 to 2 hours, turning steaks occasionally.

 Barbecue until golden brown on both sides

BBQ Beef

12 servings

3 pounds sirloin , cut in large chunks
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 red pepper
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon chili powder
1 cup catsup
2 cups water
2 cloves garlic
sugar to taste

Place all ingredients in a covered pot and bake 5 hours at 250 degrees - add more water as necessary. Remove beef and taste sauce. Add sugar to taste. Shred beef and return to pot for 10 minutes. Serve on buns.

 

Beef Stroganoff

1 pound top sirloin steak
8 ounces sliced fresh mushrooms
3/4 cup chopped onion
2 cloves garlic, pressed
Vegetable cooking spray
1 tablespoon margarine
2 tablespoons flour
1 cup hot water
1 teaspoon beef bouillon granules
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cornstarch
1/4 cup lowfat sour cream
3 cups hot cooked noodles
Finely chopped fresh parsley

Trim fat from steak; slice steak diagonally across grain into thin strips. Cook steak and next 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat, stirring constantly, until tender. Drain steak mixture, and set aside; wipe drippings from pan. Melt margarine in skillet over low heat; add flour, stirring with a wire whisk until smooth. Cook 1 minute, stirring constantly. Gradually add 1 cup water, stirring constantly. Add bouillon granules, and cook over medium heat, stirring constantly, until thickened. Stir in salt, pepper, and steak mixture. Cook until thoroughly heated. Remove from heat. Combine cornstarch and sour cream; stir into meat mixture (do not reheat). Serve over noodles; sprinkle with parsley.

Makes 6 Servings

   Fajitas

8 servings

2 pounds beef sirloin steak, or beef flank steak
2 medium onion
3/4 cup beer
1/4 cup lime juice
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cooking oil
1 red bell pepper, cut in strips
1 medium tomato, chopped
16 flour tortillas

Thinly slice meat into bite size strips; place meat in plastic bag. Chop 1 onion. Combine onion, beer, 1/2 cup oil, lime juice, garlic and chili; pour over meat. Close bag. Marinate in refrigerator for 6 hours or overnight, turning bag several times; drain. Wrap tortillas tightly in foil. Heat in a 350 degrees oven 10 minutes. Slice remaining onion; set aside. In hot 12 inch skillet add 1 tablespoon oil, onion and pepper. Stir-fry 1 1/2 to 2 minutes or until crisp-tender; remove from skillet. Add remaining oil to skillet. Stir-fry meat, 1/3 at a time, for 2 to 3 minutes. Return meat and vegetables to skillet; add tomato. Stir-fry 1 to 2 minutes more. Season with salt and pepper. Spoon some meat, salsa and avocado dip on each tortilla, then roll tortilla

Beef Stew

4 servings

1 pound lean sirloin, cut in cubes
2 tablespoons flour
1 1/2 cups beef broth
1 clove garlic, minced
1 red onion, cut into eighths lengthwise
1 cup baby carrot
1/2 pound small mushrooms
1/2 cup parsley, finely chopped
1/2 teaspoon thyme
2 potatoes, cubed
 

Heat oven to 500 degrees. Place flour in a zip lock baggie and put beef cubes in bag. Close and shake to cover all beef cubes with flour. Place floured cubes in an oven-proof pan sprayed with cooking spray. Cook in 500 degree oven for about 20 minutes, until browned. Remove from oven and let cool on stovetop for 5 minutes. Gradually add broth to pan and stir to loosen browned bits.
Add garlic, 2 tbs. parsley and thyme. Cook covered on medium low heat for about 1 hour until beef is tender. Add carrots, cleaned mushrooms and cubed potatoes. Cook 20 minutes or until vegetables are tender. Sprinkle with parsley before serving. Add more broth if mixture becomes too dry.

 

  Roast Beef with Couscous

6 servings

1 1/2 pounds top round, roast
1/2 cup dry red wine
2 tablespoons hoisin sauce
2 cloves garlic, minced or pressed
1/2 teaspoon ground coriander
2 1/4 cups beef broth
1 1/2 cups couscous
1 frozen tiny peas, thawed
1/4 cup sliced green onions

Place beef in an 8- by 12-inch roasting pan. In a small bowl, mix wine, hoisin sauce, garlic, and coriander; brush evenly over beef. Roast in a 425 degree oven until a meat thermometer inserted in thickest part of roast registers 135 degrees for rare (about 35 minutes; after 25 minutes, check temperature every 5 minutes). During roasting, brush beef 4 times with wine mixture. If pan drippings begin to burn, add 4 to 6 tablespoons water to pan and stir to loosen browned bits. Transfer beef to a board and cover loosely. Combine any remaining wine mixture and all the pan juices, then measure; add enough broth to make 2 1/2 cups total. Pour broth mixture into roasting pan; bring to a boil stirring to loosen browned bits. Add couscous; return to a boil, stirring. Remove pan from heat, cover tightly with foil, and let stand until liquid is absorbed (about 5 minutes). Stir in peas, onions, and any juices that have accumulated around beef.