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Category Archives: Where’s the Beef???

Soup Bowl Stew

Another classic dish from my cooking courses way back when. This is so easy, even  one of your kids could make it with supervision.

Soup Bowl Stew

35 meatballs bought at the store

15 oz. stewed tomatoes

1 cup small onions

1 can whole potatoes and the liquid

8 oz. any kind of vegetables (can be frozen)

1 tsp. chili powder

1 cup water

1 beef bouillon cube

Combine all ingredients on the stovetop. Heat to boil. Simmer 10 minutes. Serve.

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Marilyn Reid’s Roast Beef

My former sister-in-law makes a great roast beef, which is great when you are having a crowd for dinner. The other thing about it is how she makes serving it so simple!

1 – 4 to 5 pound roast of beef (the secret is to have the butcher slice the raw beef into thin slices and then tie it back up with twine)

4 cans of Franco-American or any other beef gravy

Fresh sliced mushrooms.

Layer some sliced beef, mushrooms and gravy. Add as many layers as you need to use all the beef, covering finally with gravy.

Bake 1 to 1 1/2 hours covered at 325 to 350 degrees.

Serve with some great mashed potatoes and a vegetable. Great the next day for hot roast beef sandwich!

Stir Fried Beef with Baby Corn

I picked up this recipe years ago when I took a Chinese cooking class. It has become a standard.  Hope you will enjoy it!

Beef with Baby Corn

Serves 4

Ingredients : You should be able to find the sesame oil, 5 spice powder, oyster sauce and baby corn in most supermarkets now. If you cannot find the potato starch or water chestnut flour, just use cornstarch!

  ½ lb. flank or round steak sliced diagonally and marinated at least 15 minutes

1 can baby corn drained and cut diagonally lengthwise

2 green onions, cut into 2 inch sections

1 carrot shredded into fine strips

½ teaspoon salt

 You can add in some broccoli and/or water chestnuts, whatever you have.

Marinade: Mix together the following and pour over the meat –

 ½ tsp. sugar

1 tsp. water chestnut flour (I use potato starch)

2 Tablespoons peanut oil

1 Tablespoon light soy sauce

Dash of 5 spice powder

Few drops of sesame oil

 

Sauce:

 2 Tablespoons sugar

2 Tablespoons oyster sauce

1 teaspoon bean flour or cornstarch

½ cup water

 

Mix the sauce and set aside.

 

Heat 2 Tablespoons of the oil I a wok. Add  salt and add in the carrot. Cook for awhile. Add in the baby corn and whatever vegetables you are using. Stir and cover the wok for one minute. Turn off the heat and set aside on a plate.

 

Heat 2 Tablespoons of oil on high heat and saute green onions and the beef until the beef is no longer red. Add in the carrots and baby corn. Stir well and then pour in the sauce. Stir until it thickens. Serve hot over Basmati or Jasmine rice.

Steak with Bleu Cheese and Fresh Sage

This is a great BBQ recipe while you can still cook outdoors.

Steak with Blue Cheese and Sage

Ingredients

2 minced cloves of garlic

2 tbsp chopped fresh sage

2 tbsp balsamic vinegar

4 (2 lb/1 kg) strip loin grilling steak, 1/2 inch (1 cm) thick

1/2 cup crumbles gorgonzola or bleu cheese, (2 oz/60 g)

Preparation:

In large bowl, whisk together minced garlic, 1 tbsp (15 mL) of the chopped sage, 2 tbsp (25 mL) olive oil, vinegar and 1/4 tsp (1 mL) each salt and pepper. Add steaks and turn to coat well. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 8 hours.)

We like to butterfly the steaks so there is a pocket in which to put the bleu cheese….

Place steaks on greased grill over medium-high heat; close lid and cook, turning once, until medium-rare, about 10 minutes, or to desired doneness.

Transfer steaks to platter; sprinkle with crumbled blue cheese and remaining chopped sage. Tent with foil and let stand for 5 minutes.

Alternatively, if you have butterflied the steaks, just before plating, place 1/4 of the blue cheese and a little more sage inside the steak and then close it to melt. If you do this at the beginning, the bleu cheese will run out all over the BBQ!

Prime Rib Roast with Mustard and Rosemary Crust

IF you are still able to afford the roast, this was a great recipe which I made in the North for our friend. Ask the butcher to remove the ‘ribs’ and tie them back onto the roast! While it was in the oven, I added parsnips, potatoes and some great heritage carrots (the multi-colored types) after dropping the temperature to 250 degrees. The ‘jus’ was wonderful!

PRIME RIB ROAST WITH MUSTARD & ROSEMARY CRUST

Jennifer MacKenzie (LCBO Food and Drink Holiday 2009)

 With a simple mustard and herb seasoning, the wonderful beefy flavour of prime rib really shines. Searing the roast in a hot oven and then cooking it low and slow does take a little longer but it seals in every drop of juice keeping it melt-in-your-mouth tender. A good meat thermometer is worth the investment to make sure you get an accurate test for doneness. The slow roasting method reduces the quantity of pan drippings so the flavour of the jus relies on good-quality stock. Use homemade stock if you have it or the highest-quality prepared stock available. If you prefer thickened gravy, stir 2 tbsp (25 mL) all-purpose flour into the onions and cook for a minute before adding the stock.

FOLLOW THE DIRECTIONS ACCURATELY!!!!

5 lbs (2.2 kg) beef prime rib premium oven roast
½ cup (125 mL) grainy or Dijon mustard
2 tbsp (25 mL) chopped fresh rosemary,
or 2 tsp (10 mL) dried
1 tsp (5 mL) salt
1 tsp (5 mL) coarsely ground pepper

Rosemary Jus

1 small onion, finely chopped
1 tsp (5 mL) finely chopped fresh rosemary,
or ¼ tsp (1 mL) dried
2 cups (500 mL) beef stock
1 tsp (5 mL) grainy or Dijon mustard
Salt and freshly ground pepper to taste

1. Preheat oven to 450°F (230°C).

2. Place roast rib-side down in roasting pan. Combine mustard, rosemary, salt and pepper. Rub over top and sides of roast.

3. Roast for 10 minutes. Turn heat down to 275°F (140°C). Add whatever vegetables you prefer

4. Roast rib for 3 to 3½ hours or until meat thermometer reads 135°F (57°C) for medium rare, 4 hours or until meat thermometer reads 145°F (62°C) for medium or until desired doneness. Place roast on cutting board and tent with foil for 20 minutes.

5. To make jus, place pan over medium heat and stir in onions and rosemary; sauté for about 3 minutes or until soft. Stir in beef stock and mustard and bring to a boil, scraping up any bits stuck to pan. Simmer, stirring often, for about 5 minutes or until slightly reduced. Season with salt and pepper to taste. Pour into a warmed gravy boat. Serve slices of roast drizzled with jus.

Serves 8

Oven Stew

I know this is not a summer time dish, but with all of the rain in the north I thought you might need some comfort food. I learned this recipe in a cooking course I took many years back. It’ s definitely a KISS recipe and it tastes great with some nice French bread for dipping…I like the idea of the varied cooking times and temps depending on how much time I have…

  • 1 lb. cubed round steak ( get rid of any excess fat)
  • 4 peeled potatoes cubed (if in a rush buy a can of peeled baby potatoes)
  • 4 carrots roughly sliced (don’t even bother to peel them)
  • 8 lg. fresh mushrooms quartered
  • 3 med. onions quartered
  • 1 – 10 oz. can tomato soup
  • 1 1/2 tsp. Worcester sauce
  • 1/2 cup red wine or water
make it
Place meat and veggies in casserole.
Mix sauce and pour over all.
Notes
Variable Cooking Times  (depending on when your spouse is expected home for dinner…LOL)
2 hr @ 350F
3 hr @ 325F
4 hr @ 300F
5 hr @ 275F
OR Microwave @ 50 power for 1 hour, stirring every 15 minutes.