15-Minute Busy Day Beef Delight

Ingredients:

1 tablespoon oil
1 pound lean beef, cut into strips
1 green pepper, sliced into strips
1 cup fresh mushrooms, cleaned and sliced
3 tablespoons soy sauce
1 cup beef broth
1 tablespoon brown sugar
1 tablespoon cornstarch
1 can cream of mushroom soup
4 cups cooked rice


Directions:
Heat oil in heavy skillet. Stir in beef and brown, about 5 minutes. Add green peppers and mushrooms; cook and stir until liquid evaporates. Remove from heat.

In a saucepan, combine soy sauce, beef broth, brown sugar, cornstarch and mushroom soup. Heat to boiling, stirring constantly.

Add sauce to beef. Cover and simmer 4 to 5 minutes. Serve over hot cooked rice.

Beef & Mushrooms Dijon

Beef & Mushrooms Dijon

Ingredients:

1 pound Boneless Beef Sirloin Or Top Round Steak -- 3/4" thick
2 tablespoons Vegetable Oil -- divided
2 cups Sliced Mushroom
1 medium Onion -- sliced
1 can (10 3/4 Oz.) Condensed Cream Of Mushroom Soup
1/2 cup Water
2 tablespoons Dijon Mustard
4 cups Hot Cooked Rice


Directions:
Slice the beef into very thin strips. In a large skillet, over medium-high heat, heat half the oil. Cook the beef in two batches until browned, stirring often.

Set the beef aside. Add the remaining oil. Add the mushrooms and onion and cook over medium heat until tender. Add the soup, water, and mustard. Heat to a boil.

Return the beef to the pan. Heat through. Serve over the hot rice.

Barack Obama's Baked Beef Stew Recipe

Barack Obama's Baked Beef Stew Recipe

Ingredients:

1 can (14-1/2 ounce size) diced tomatoes, undrained
3/4 cup water
1/4 cup red wine or beef broth
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 1/2 teaspoon seasoned salt
1 teaspoon browning sauce, optional
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
5 small red potatoes, quartered
4 medium carrots, cut into 1-inch chunks
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into chunks
1/2 cup soft bread crumbs
1 cup frozen peas, thawed


Directions:
In a large bowl, combine the tomatoes, water, wine or broth, tapioca, sugar, seasoned salt, browning sauce if desired, marjoram and pepper.

Let stand for 15 minutes. Add the meat, potatoes, carrots, celery, onion and bread crumbs.

Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 375 for 1-1/4 hours. Stir in peas. Bake, uncovered, 15-20 minutes longer or until meat and vegetables are tender.

STEAK FAJITAS

STEAK FAJITAS

1 flank steak, about 1 to 1 1/2 lb.
1/4 c. lime juice
1/4 c. olive oil
2 cloves garlic, crushed
1 tbsp. vegetable oil
4 flour tortillas (10 inch size), warmed
4 oz. pkg. shredded cheddar cheese
1 c. shredded lettuce
1 tomato, chopped
1 sm. green bell pepper, julienned
2 green onions, sliced
2 avocados, seeded, peeled and sliced
Sour cream
Bottled salsa

Slice steak into 1/2 inch strips. Mix lime juice, olive oil and garlic in medium bowl. Add meat; refrigerate at least 1 hour or overnight. Heat oil in heavy skillet. Fry meat quickly over medium - high heat until browned; remove from heat. Fill each tortilla with about 3/4 cup meat. Divide cheese, lettuce, tomato, green pepper, green onions and avocado slices among each tortilla. Serve with sour cream and salsa.

Brisket with BBQ Sauce

Brisket with BBQ Sauce

Ingredients
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste

Directions
1.Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.

2.Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.

3.In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.

4.Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

Barbequed Marinated Flank Steak

Barbequed Marinated Flank Steak


Ingredients
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
1 1/2 pounds flank steak

Directions
1.In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil.
2.Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight.
3.Preheat grill for high heat.
4.Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness.

BARBECUED BEEF RIBS

BARBECUED BEEF RIBS

8 lb. beef ribs from standing rib roast
1 c. chopped onion
1 tsp. instant minced garlic
1/4 c. oil
2 tsp. prepared mustard
1 c. tomato puree
2 c. sugar
2 tbsp. soy sauce
1 c. white vinegar
2 bay leaves
1 tsp. hot pepper sauce
1 tsp. barbecue spice (optional)
2 tsp. salt

Arrange beef ribs on rack in baking pan. Saute onion and garlic in oil until golden. Add mustard, tomato puree, sugar, soy sauce, vinegar, bay leaves, hot pepper sauce, barbecue spice and salt and simmer about 15 minutes. Strain.
Brush barbecue sauce generously over beef ribs, covering them thoroughly. Bake at 375 to 400 degrees for 45 minutes, basting frequently with sauce until beef ribs are tender and well done. Store any remaining sauce, covered, in refrigerator.

BBQ Beef Short Ribs

BBQ Beef Short Ribs

Ingredients
1/2 onion, chopped
1 (13.5 oz.) jar barbecue sauce
4 1/2 pounds beef short ribs
Salt and pepper
1 teaspoon vegetable oil

Preparation

Place onion and barbecue sauce in a slow cooker. Season ribs with salt and pepper.

In a large skillet, heat oil over medium-high heat. Add ribs in batches and brown on all sides, 2 to 3 minutes total. Transfer ribs to slow cooker and stand on end. Pour 1/4 cup water into skillet and cook over low heat, scraping bottom of pan with a wooden spoon to incorporate browned bits. Pour this liquid into slow cooker. Cover and cook on low heat for 8 hours.

Transfer ribs to a platter; skim fat from sauce. Pour sauce over ribs. Serve ribs with coleslaw and corn on the cob or other seasonal vegetable.

Asian Beef Steaks and Noodles

Asian Beef Steaks and Noodles

Ingredients:
1/4 cup water
3 tablespoons hoisin sauce
1 tablespoon red wine vinegar
Vegetable oil
1 small cucumber, peeled, seeded, and
sliced 1 small red bell pepper, cut into thin strips
1/4 cup sliced green onions
3 ounces Chinese noodles, broken, cooked
4 teaspoons chopped fresh cilantro
1 pound beef eye round steaks, cut 1/2
inch thick

Directions:
1. Combine water, hoisin sauce and vinegar in small bowl. Heat large nonstick skillet over medium-high heat until hot. Brush skillet with oil. Add cucumber, bell pepper and green onions; stir-fry 1 minute. Stir in noodles, 1/2 of cilantro and 1/2 of hoisin mixture. Remove to serving platter.

2. Heat same skillet over medium-high heat until hot. Place beef steaks in skillet; cook 2 to 4 minutes, turning once. Do not overcook. Add remaining hoisin mixture; turn steaks to coat. Serve over noodles. Sprinkle with remaining cilantro.

Beef Ribs N Coke Recipe

Beef Ribs N Coke Recipe

Ingredients:

3 to 5 lb. Beef Ribs
3 to 5 liters Coke
3 to 5 Tbs. Sweet Chili Sauce
2 or 3 medium Onions, finely chopped and divided
1 to 3 Tbs. Olive Oil
3 to 5 Tbs. Brown Sugar
3 to 5 Tbs. Vinegar
2 to 4 Tbs. Worcestershire Sauce
About 1/4 cup Tomato Sauce or Ketchup
About 1 cup BBQ Sauce
About 1/2 liter Coke

Simmer the beef ribs in the Coke, chili sauce, and 1 or 2 of the chopped onions in a large pot over medium heat for about a half hour.

Meanwhile, prepare the marinade by warming the olive oil in a large saucepan over medium-high heat. Nearly (but don't quite!) burn a single finely chopped onion in the hot oil, add the brown sugar and vinegar, and caramelize the marinade base, stirring constantly. Add the Worcestershire sauce, tomato sauce or ketchup, BBQ sauce, and about 1/2 liter of Coke. Heat the marinade until it's near the boil.

Refrigerate to marinate the parboiled beef ribs for about 2 hours prior to grilling.

Grill slowly over a low flame or coals for about an hour until done, turning and basting with leftover marinade that has been re-heated to boiling. The grilling time of 2 or 3 hours is greatly reduced because the beef ribs were partially cooked during the parboiling and marinating process.

Great with grilled corn on the cob and potatoes!

Crockpot German Beef Stew Recipe

Crockpot German Beef Stew Recipe

1 1/2 lbs beef chuck, cut in 2" cubes
2 tbs flour
1/2 tsp celery salt
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp ground black pepper
1 can (16 oz) diced tomatoes, undrained
2 cups thinly sliced carrots
1 large potato, cut into chunks
1/4 cup sherry
1/4 cup dark molasses
1 cup water

Place beef in slow cooker (crockpot). In a small bowl combine flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In a medium bowl, combine tomatoes, carrots, potatoes, sherry, molasses, and water; pour over beef. Cook on low setting for 6 to 8 hours. If desired, add 1/4 cup raisins 30 minutes before serving.

Serves 4 to 6.

Southern Chili Georgia Style

Southern Chili Georgia Style

3 lb chuck,cut in chunks
3 t oil
1 1/2 c beef broth
1 1/2 c chicken broth
4 1/2 T ca chile powder
4 T gebhardt chili powder
1/2 T nm hot chile powder
1/2 T chimayo chile powder
1/2 T pasilla powder
3 1/2 T cumin
1 T granulated garlic
4 t onion powder
1/2 T brown sugar
1 t tabasco
8 oz tomato sauce
1/2 c green chiles,Canned

Brown meat and add to chili pot along with broths, tomato sauce, and
green chiles. Add 2/3 of the spices. Cook for 2 hr. Add remaining
spices. Cook 1 hr or until meat is tender. Add salt to taste.

Puppy's Breath Chili

Puppy's Breath Chili

3 lb tri-tip beef,or other
1 tough/tasty cut
1 in small pieces (or coarse)
1 ground
2 t oil
1 sm yellow onion
14 1/2 oz can beef broth
3 1/2 T cumin,Ground
1/2 t oregano
6 cl garlic,finely chopped
3 T gebhardt chili powder
1 T new mexico mild chili
1 powder
6 T california chili powder
8 oz tomato sauce
1 new mexico chili,Dried
1 pepper,boiled and pureed
3 california chili,Dried
1 peppers,boiled and pureed
14 1/2 oz can chicken broth
1 t tabasco pepper sauce
1 t brown sugar
1 lime,juice of
1 ds msg
1 ,salt to taste
Brown meat in oil over medium heat. Add onion and enough beef broth
to cover meat. Bring to a boil and cook for 15 min.
Add 1 Tb cumin and 1/2 ts oregano.
Reduce heat to light boil and add 1/2 of the garlic.
Add 1/2 of the chili powder and cook for 10 min.
Add tomato sauce with the pulp from the dried peppers and remaining
garlic.
Add any remaining beef broth and chicken broth for desired
consistency.
Cook for 1 hr on medium heat stirring occasionally.
Add remaining chili powders and cumin.
Simmer for 25 min on medium-low, stirring occasionally.
Turn up heat to medium and add remaining ingredients. Simmer until
ready.

Bourbon Flank Steak

Bourbon Flank Steak

1/2 cup plus 2 tablespoons soy sauce
1/2 cup water
1/2 cup bourbon
3 tablespoons packed brown sugar
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, finely minced
Freshly ground pepper to taste
1 (2-pound) flank steak

1. Combine first 8 ingredients in a large zipper-style plastic bag,
mixing well. Add the steak; seal bag securely, removing as
much air as possible, and place in a large bowl. Marinate for 8
hours or overnight in refrigerator, turning occasionally.

2. Remove steak from marinade, reserving marinade.

3. Grill, uncovered, over medium-hot coals (350* to 400*F / 175*
to 205*C) 5 to 6 minutes on each side or until desired doneness,
basting occasionally with reserved marinade. Discard any
remaining marinade.

4. To serve, slice steak diagonally across the grain into thin slices.

Serves 6

Beer-Marinated Flank Steak

Beer-Marinated Flank Steak

1 large onion, chopped
1/2 teaspoon ground cumin
4 garlic cloves, finely minced
1/2 teaspoon salt
Freshly ground pepper to taste
1 (12-ounce) bottle beer
1 (1 1/2-pound) flank steak

1. Combine all ingredients except steak in a large self-closing
plastic bag, mixing well. Add steak to marinade, seal and
refrigerate for 12 hours or overnight.

2. Remove steak from marinade. Broil 5-inches from heat for 4 to
5 minutes on each side, or until desired degree of doneness.

3. To serve, thinly slice steak diagonally across the grain.

Makes 4 to 6 servings.

Beef And Tequila Stew

Beef And Tequila Stew

2 pounds Meat -- *
1/4 cup Unbleached Flour
1/4 cup Vegetable Oil
1/2 cup Onion; Chopped -- 1 Medium
2 each Bacon; Slices -- Cut Up
1/4 cup Carrot -- Chopped
1/4 cup Celery -- Chopped
1/4 cup Tequila
3/4 cup Tomato Juice
2 tablespoons Cilantro; Fresh -- Snipped
1 1/2 teaspoons Salt
15 ounces Garbanzo Beans -- 1 Can
4 cups Tomatoes; Chopped -- 4 Medium
2 each Cloves Garlic -- Finely Chopped

* Meat should be beef boneless chuck, tip or round, cut into 1-inch

Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and
stir beef in oil over medium heat until brown. Remove beef with slotted
spoon and drain. Cook and stir onion and bacon in same skillet until
bacon is crisp. Stir in beef and remaining ingredients. heat to
boiling; reduce heat. Cover and simmer until beef is tender, about 1
hour.

Asian Beef Kebabs

Asian Beef Kebabs

1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes
1/2 cup soy sauce
1/2 cup vegetable oil
1/2 cup rice wine vinegar
2 tablespoons sesame seeds
2 tablespoons sugar
6 garlic cloves, finely minced
1 teaspoon sesame oil*
2/3 teaspoon red pepper flakes
2 ears corn, husked
2 small zucchini
4 large green onions

Wooden skewers, soaked several minutes in water

1. Place steak cubes in plastic zip-lock style bag.

2. Whisk soy sauce, oil, vinegar, sesame seeds, sugar, garlic,
sesame oil and red pepper flakes in a small bowl. Reserve half to
use as dipping sauce. Add remaining marinade to plastic bag.
Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.

3. Prepare outdoor grill with medium-hot coals, or heat gas grill to
medium-hot.

4. Meanwhile, cut corn and zucchini into 1-inch pieces. Cut each
green onion into 3 pieces, each piece about 1 1/2-inches long.

5. Cook corn in boiling water to cover for 2 to 3 minutes. Drain
off water.

6. Thread meat cubes onto skewers, alternating meat pieces with
corn, zucchini and green onions. Brush once with marinade from
plastic bag.

Woodie's Homestyle Chili

Woodie's Homestyle Chili

Yield: 8 Servings

2 T oil,cooking
5 onions
4 lb beef chuck,coarse grind
5 garlic cloves
4 T oregano,dried,pref. mexican
1 T red chile,hot,ground
1 t cayenne pepper
2 T paprika
3 T cumin
2 t chipenos(pequin chiles)
4 ds hot pepper sauce,liquid
30 oz tomato sauce
6 oz tomato paste
1 water
4 T corn flour(masa harina)

1. Heat the oil in a large heavy skillet over medium heat. Add the
onions. Season with salt and pepper and cook, stirring, until the
onions are translucent. Remove to a large heavy pot.

2. Add the meat to the skillet, pouring in more oil if necessary. Add
garlic and 1 tablespoon of the oregano. Break up any lumps with a fork
and cook over medium-high heat, stirring occasionally, until the meat is
evenly browned. Add this mixture to the pot

3. In a small plastic or paper bag, shake together the remaining 3
tablespoons of oregano, ground chile, cayenne pepper,
paprika, cumin, and the chipenos. Add the blended spices to the pot as
well as the liquid hot pepper sauce, tomato sauce, and tomato paste.

4. Add enough water to cover. Bring to a boil, then lower the heat and
simmer, uncovered, for at least 2 hours. Taste and adjust seasonings.

5. Cool the chili and refrigerate it overnight. The next day, skin off
the excess fat. Reheat the chili to the boiling point and stir in a
paste made of the masa harina and a little water. Stir constantly to
prevent sticking and scorching, adding water as necessary for the desired texture.

Beef and Veggie Kebabs Over Fettuccine

Beef and Veggie Kebabs Over Fettuccine

1 1/2 pounds beef top sirloin, cut into 2-inch cubes
1 (16-ounce) bottle Caesar salad dressing
1 (8-ounce) package BUITONI® Fettuccine
1 tablespoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 large mushrooms, cleaned and halved
1 large green bell pepper, seeded and cut into 2-inch
squares
4 (12-inch) bamboo skewers

An almost one-dish meal, these marinated kebabs are tender and
juicy and served on a bed of lightly buttered fettuccine.

1. Preheat grill to medium-high heat.

2. Place beef into a resealable plastic bag with Caesar salad
dressing; seal and refrigerate for 30 minutes.

3. Prepare fettuccine according to package instructions. Drain and
toss with butter, salt and pepper to taste; hold warm.

4. While pasta cooks, remove beef from bag and discard marinade.
Alternate with vegetables on skewers. Place kebabs on grill and
cook until beef reaches desired doneness, about 4 minutes per
side for medium.

5. Divide cooked pasta equally among 4 plates and top with one
kebab per person. Serve immediately.

Makes 4 servings.