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Fun Beef Recipes Dine Without Whine Instead!

Fun and easy beef recipes


    3 to 4 pounds of beef

    3/4 cup soy sauce
    3/4 cup sugar
    2 Tbsp sherry
    1 Tbsp sesame seed oil
    1 Tbsp sesame seeds
    1/2 tsp MSG
    1 clove garlic, minced
    1 1/2 inch piece ginger,crushed

    Mix all ingredients. 
    Soak beef 4 hours or overnight in sauce.
    Bake in shallow pan. 
    Turn pieces over and marinate with sauce.
    Ten minutes before turning heat off, 
    pour rest of sauce mixture.
    Serve with chopped green onions and chinese parsley. 
    Bake 325 degrees for 1 hour or less depending on 
    how well you like your meat. Medium is best.

4-LAYER CASSEROLE (ELECTRIC SKILLET RECIPE) Ingredients 1 pound ground beef 1 medium onion - chopped salt & pepper to taste 2 cups INSTANT rice 1 can of whole kernel corn (15.25 oz) DO NOT drain 1 Large can of one of the following (your choice) - tomato puree, sauce or diced tomatoes (at least 29 oz) Directions In electric skillet add ground beef with chopped onion, cook until meat is done/onion is tender. Drain. Add ingredients in the skillet in this order: First layer - Meat Second Layer - Rice Third Layer - Corn Fourth Layer - Tomatoes, sauce or puree Place lid on skillet, set control to medium/high. You MIGHT have to add a little water (1/2 to 3/4 cup) to "casserole", so it doesn't burn or become too dry. Cook until rice is tender... takes about 5-10 minutes in my skillet. **Optional - I use 2 regular size cans (15.25 oz) of Pizza Sauce sometimes and then top with shredded cheese... it gives it that extra Ooomph!
LEMON PEPPER STEAK FOR TWO Ingredients 1/2 pound rib-eye steak or strip loin steak 1 teaspoon black peppercorns -- cracked 1/2 teaspoon olive oil 1/8 teaspoon salt -- to taste 1/3 cup beef broth 1/8 teaspoon grated lemon rind 2 teaspoons lemon juice Directions Trim fat from steak. Press peppercorns onto both sides. In small heavy or nonstick skillet, heat oil over medium-high heat; cook steak, turning once, for 6 minutes or until browned but rare inside. Transfer to heated plate; sprinkle with salt. Tent with foil; let stand for 5 minutes. Meanwhile, drain any fat from skillet; reduce heat to medium. Add broth and lemon rind and juice; bring to boil, stirring to scrape up brown bits from bottom of pan. Boil for about 2 minutes or until syrupy. Pour in any juices accumulated on plate. Serve drizzled over steak.
BEEF AND NOODLES Ingredients 1 1/2 # Cubed Raw Beef (Chuck or Round) Freshly ground black pepper Garlic Powder to taste Bacon Fat or oil Water 1/8 C Cider vinegar 2 -3 Beef Bouillon Cubes 8 oz Canned Mushrooms, opt. 2-3 C Wide Egg Noodles* Directions Brown seasoned beef in bacon fat in large pot. Add vinegar and water to cover meat. Simmer 3 -4 hrs. Add 2 -3 bouillon cubes stirring to dissolve. Add 2 -3 C dry medium-wide egg noodles. Cover and simmer till noodles are tender, adding more water if necessary. Add mushrooms toward end of simmering time. Noodles will thicken the liquid and make a stew-like consistency. Serves up nicely in soup plates with a side salad and biscuits. Serves 4.
BEEFY MUSHROOM AND BARLEY STEW Ingredients 1/2 pound beef stew meat, cut into 1/2 inch cubes 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons all-purpose flour 1 tablespoon olive oil 2 tablespoon worcestershire sauce 2 tablespoons water 1 cup thinly sliced carrots 1 cup chopped shallots 1 clove garlic minced 8 ounces mushroom, quartered 1 cup no-salt added beef broth 1 teaspoon dried rosemary crushed 1 can (14.5 ounces)diced tomatoes, with liquid 1 bay leaf 2 1/2 cups of water 1 cup uncooked pearl barley 1 can (14 ounces) quartered artichoke hearts, drained Directions Sprinkle beef with salt and pepper, dredge in flour. Heat oil in large dutch oven over medium high heat. Add Beef: cook 4 minutes, browning meat on all sides. Remove from pot. Reduce heat under pot to medium, stir in worcestershire sauce and 2 tablespoons of water. Cook 1 minute, scraping pot to loosen browned bits. Add carrots, shallots, garlic, and mushrooms, saute' 3 minutes. Return beef to pot; stir in broth, rosemary, tomatoes and bay leaf. Bring to a boil, then cover, reduce heat, and simmer 30 minutes or until beef is tender. discard bay leaf. Add 2 1/2 cups of water, barley and artichokes. Bring to a boil, then cover, reduce heat, and simmer 50 minutes or until barley is tender. Serves 6
SWEET N SOUR MEATBALLS Ingredients Meatballs: 3 lbs. ground beef ( the leaner the better) parsly (finely chopped) Soda crackers (oatmeal would do as well) season to taste 4 jars chili sause ( heinz works great) lg jar grape jelly Directions Mix all in a bowl and use enough crackers to hold meat balls together. Roll into bite size meatballs. Fry in pan until done. (browned is better.) When all meatballs are done, set aside. In crockpot, mix 4 jars chili sauce (like cocktail sauce but is chili sauce) I use heinz, and a large jar of grape Jelly. Mix together and put meatballs into sauce. It is a very savory cocktail sauce.
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