Main Courses: Beef

Who (besides vegetarians) doesn’t enjoy a good steak dinner?  Here are some incredible beef recipes and we can’t wait to see what you contribute in the comment section!

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6 Comments Add your own

  • 1. lemare  |  May 5, 2007 at 4:39 pm

    Kal Bi – Korean Barbecue

    Thinly sliced beef (preferably from a Korean market). Shortribs work, too.

    Marinade:
    1/2 cup soy.
    1/2 cup sugar
    1 bunch garlic
    1/2 onion
    2-3 stems of green onion
    1/2 tspn of black pepper
    1/4 cup seasame oil

    Let marinate (the longer the better). For best results cook on the grill, but a skillet will work too.

    Reply
  • 2. lemare  |  May 7, 2007 at 8:33 pm

    Meatloaf

    This is a Mama LeMare recipe.

    1-1 1/2 lb hamburger
    1/2-3/4 c minute rice
    S&P
    Onion salt
    1 egg

    Mix well and form into a ball in a casserole dish. Cover with the following mixture:
    1 can tomato soup
    3/4 c water
    parsley
    Worcestershire sauce

    Cook covered at 400 for one hour. Add some potatoes to the oven and serve baked potatoes with the meatloaf.

    Reply
  • 3. lemare  |  May 7, 2007 at 8:37 pm

    Barbecue Beef Brisket

    3-5 lbs. boneless brisket
    4 oz. bottle of liquid smoke
    1 bottle Kraft Barbeque Sauce (or Cattleman’s is good)
    1 small bottle Worcestershire sauce
    celery salt
    garlic salt

    Marinate boneless brisket in liquid smoke for at least 12 hours before baking. Preheat oven to 225. Pour off liquid smoke and add half the bottle of Worcestershire sauce. Sprinkle on celery and garlic salts. Cover and bake for 5 hours. You may want to turn the meat over during this time, but it’s not necessary. Remove brisket from oven and add ½ bottle of barbeque sauce, pouring it directly on the brisket. Continue baking 225 degrees for 1 hour. Remove from oven. Let brisket stand 20 min. before you carve it across the grain of the meat with an electric knife. Serve with barbeque sauce thinned with drippings if desired. (You can make this a day ahead, refrigerate, and throw out the fat on top—the taste only gets better)

    Reply
  • 4. lemare  |  May 26, 2007 at 4:21 pm

    Beef Stroganoff

    This is a recipe of IRF reader, Lindsay (LeMare’s Sister). She hates onions, but if you don’t, use real onions instead of the salt.

    1 pound roundsteak, cut in pieces
    1/2 tsp paprika
    1/4 tsp salt
    1/4 tsp pepper
    1/8 tsp garlic salt and onion salt
    1/4 c butter
    1 c beef broth
    1 bay leaf
    2 Tbsp catsup
    2 Tbsp worcestershire
    2-3 Tbsp flour
    1 c sour cream
    egg noodles or kluski noodles

    Melt butter, add meat and seasonings. Slightly brown, add broth, leaf, catsup and worstershire. Simer 1-1/4 hours. Mix flour and sour cream and add to skillet. Stir over medium heat til thick and bubbly, about a min.
    Serve over hot cooked noodles.

    Reply
  • 5. lemare  |  May 26, 2007 at 4:22 pm

    Beef Stroganoff

    This is from IRF reader, Kerry (another LeMare sister). You can make both recipes and let me know which sister’s strogonoff is better.

    12 ounces boneless beef sirloin (to serve 4 people)
    1 8-ounce carton sour cream
    2 tablespoons flour
    2 teaspoons instant beef bouillon granules
    1/2 cup chopped onion
    1 clove garlic, minced
    2 tablespoons butter or margarine
    2 cups hot cooked noodles

    Thinly slice meat across the grain into bit-sized strips. In a small bowl, stir together sour cream and flour. Stir in bouillon granules, 1/2 cup water and 1/4 teaspoon black pepper and set aside.

    In a large skillet, cook and stir the meat, onion and garlic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat.

    Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles.

    Reply
  • 6. lemare  |  July 2, 2007 at 11:52 pm

    Super Bowl Anticuchos (Peruvian Meat Skewers)

    This is from Carnivale, one of my favorite restaurants in Chicago.

    2 lbs. skirt steak, sliced very thin
    5 heads fresh garlic, minced
    1 cup chipotle Tabasco sauce
    1/4 cup diced cilantro
    1 tsp. ground cumin
    1 tsp. ground coriander
    Bamboo skewers

    1. Soak skewers in water for at least four hours so they don’t burn on the grill.
    2. Combine all ingredients in a bowl and mix well.
    3. Put beef on skewers, place in a baking dish, and cover with marinade.
    4. Refrigerate for a few hours, then grill to desired doneness. Serves eight to ten. Pair with coleslaw or potato salad.

    Reply

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