PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
SERVINGS - 6
INGREDIENTS
* 1 (10.5 ounce) can condensed French onion soup
* 1 1/2 pounds ground beef
* 1/2 cup dry bread crumbs
* 1 egg
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 tablespoon all-purpose flour
* 1/4 cup ketchup
* 1/4 cup water
* 1 tablespoon Worcestershire sauce
* 1/2 teaspoon mustard powder
DIRECTIONS
1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
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Salisbury Steak 
Tags: steak
13.Oct.08 
Beef 
Comments (0)
PREP TIME 25 Min
COOK TIME 45 Min
READY IN 1 Hr 10 Min
SERVINGS - 20
INGREDIENTS
* 1 1/2 pounds ground beef
* 1 1/2 pounds ground pork
* 2 eggs
* 1 1/2 cups plain dried bread crumbs
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 2 cloves garlic, minced
* 1/2 cup water
* 2 (28 ounce) cans diced tomatoes with juice
* 3 chipotle peppers in adobo sauce
* 4 teaspoons vegetable oil
* 2 small onions, minced
* 4 cloves garlic, minced
* 2 teaspoons ground cumin
* 2 cups chicken broth
* 1 teaspoon salt
* 1/2 cup chopped fresh cilantro, for garnish (optional)
DIRECTIONS
1. In a large bowl, mix together the ground beef and pork, eggs, bread crumbs, 1 teaspoon of salt, pepper, 2 cloves of minced garlic, and water using your hands. Form into 1 inch meatballs, and set aside on a piece of waxed paper.
2. Pour the diced tomatoes into the container of a blender along with the chipotle peppers. Blend until smooth, and set aside.
3. Heat the oil in a large Dutch oven over medium heat. Add the onion; cook and stir until tender. Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth. Season with the remaining teaspoon of salt, and mix well. Bring to a boil, then simmer over low heat while you brown the meatballs.
4. Heat a large skillet over medium-high heat. Spray with cooking spray. Add meatballs, but do not crowd them. Fry them in two batches if necessary. Cook, stirring occasionally until browned on the outside. Remove from the skillet, and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes. Longer will not hurt them.
5. For special occasions, serve the meatballs in a chafing dish with the sauce, and garnish with cilantro.
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Mexican Style Meatballs
Tags: meatballs
23.Sep.08 Beef, Mexican, Pork Comments (0)
PREP TIME 25 Min
COOK TIME 45 Min
READY IN 1 Hr 10 Min
SERVINGS - 8
INGREDIENTS
* 5 potatoes, peeled and quartered
* 1 pound lean ground beef
* 1 (4 ounce) can sliced mushrooms
* 1 (15 ounce) can mixed vegetables
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can condensed cream of celery soup
* salt and pepper to taste
* 3 tablespoons butter
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13 baking dish with cooking spray.
2. Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. Set aside.
3. In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt and pepper; heat through. Pour into prepared baking dish, cover with mashed potatoes, and dot with butter.
4. Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.
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Shepherd’s Pie
Tags: shepherds pie
16.Sep.08 Beef, Pies Comments (0)
PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr
SERVINGS - 6
INGREDIENTS
* 2 1/2 pounds beef tenderloin
* 2 tablespoons butter, softened
* 2 tablespoons butter
* 1 onion, chopped
* 1/2 cup sliced fresh mushrooms
* 2 ounces liver pate
* 2 tablespoons butter, softened
* salt and pepper to taste
* 1 (17.5 ounce) package frozen puff pastry, thawed
* 1 egg yolk, beaten
* 1 (10.5 ounce) can beef broth
* 2 tablespoons red wine
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
2. Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
3. Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
4. Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9×13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
5. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
6. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.
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Beef Wellington
Tags: Beef
31.Aug.08 Beef Comments (0)
PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min
SERVINGS - 1
INGREDIENTS
* 2 tablespoons butter
* 1/4 medium onion, sliced
* 4 large fresh mushrooms, sliced
* 1/4 green bell pepper, sliced into long strips
* 1 (1/2 pound) well-marbled beef steak of any type, sliced as thinly as possible
* 3 tablespoons chopped pickled hot peppers
* 1 teaspoon Hot pepper sauce
* 2 slices sharp Cheddar cheese
* salt and pepper to taste
* 1/3 French baguette, cut in half lengthwise
DIRECTIONS
1. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
2. Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
3. Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.
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Tasty Steak Sandwich
Tags: sandwich, steak
30.Aug.08 Beef, Sandwiches Comments (0)
