Steak & Onions with Hunter Sauce

1/2 tablespoon butter
1 large sweet onion, halved and sliced
2 boneless shell steaks (I prefer ribeyes, about 1/2-inch thick)
Salt & Pepper to taste
1 pkg Knorr Hunter Sauce (or 1 packet Brown Gravy Mix)
1 cup water

Heat the butter in a non-stick skillet over medium-high heat until melted.  Add the sliced onions and cook, stirring often for 7-10 minutes or until lightly browned and tender.  Remove the onions and keep warm.

Sprinkle the steaks with salt and pepper and add them to the hot skillet.  Cook, turning only once, for 7-10 minutes total, or until steak is of desired doneness. Remove to warmed serving plates.

Add the sauce mix and water to the skillet.  Whisk over medium heat, stirring to combine and scraping up the browned bits on the bottom of the pan.  Boil 1 minute until thickened.

Serve steaks topped with sauce and onions.  Excellent with Mashed Potatoes!

Adapted from Woman's Day magazine recipe from 2006.

Hot Roast Beef Sandwich

2 Publix Bakery Egg Knot Rolls

1/2 lb Publix Deli top Round Roast Beef, cut into 1/2-inch strips

1 tablespoon butter

1 tablespoon Lite Soy Sauce

3 splashes Worcestershire sauce

2 slices Sargento's Aged Swiss

2 slices American cheese

Mayonnaise

French's Spicy Brown Mustard

Good  Season's Italian Dressing Mix, prepared according to package directions (with white vinegar, water and        vegetable oil)

Shredded Romaine lettuce

Thinly sliced Beefsteak tomato

Cut the Egg Knot Rolls in half horizontally.  Melt half the butter on a large skillet over medium high heat.  Place the rolls, cut side down, in the skillet until lightly toasted.  Remove to serving plates and top the bottom half of the rolls with 1 slice Swiss cheese and 1 slice American cheese each. 

In the same skillet, melt the remaining butter.  Add the beef strips, soy sauce and Worcestershire.  Toss the meat around in the skillet until it's hot through and then divide the hot beef on the cheese-topped roll bottoms.  Spread a little mayonnaise and drizzle of mustard onto the roll tops.  Top the beef with lettuce and sliced tomatoes and drizzle with a little Italian Dressing then place the roll top over the sandwich. 

Serve with a Salad and a slice of Publix's Mini Apple Pie for dessert.  Excellent meal!!

Chinese Pot Roast

4 pound boneless beef roast (chuck or eye of round)
2 teaspoons garlic salt
2 teaspoons black pepper
1 teaspoon dry mustard powder
1 tablespoon olive oil
2 1/2 cups water
3/4 cup Low Sodium Soy Sauce
3 tablespoons white vinegar
1/4 cup honey
1 teaspoon ground ginger
1 teaspoon celery seed
2 tablespoons cornstarch
1/4 cup cold water

Preheat the oven to 325^F.  

Coat the roast with garlic salt, pepper and mustard powder.  Heat the oil in a large skillet over medium-high heat and brown the beef well on all sides.  

In a large oven proof casserole dish or baking pan, combine the water, soy sauce, vinegar, honey, ginger and celery seed and whisk until the honey is mixed in.  Place the browned beef in the soy mixture, cover the pan tightly with aluminum foil and bake for about 2 1/2 to 3 hours or until very tender.  

When the roast is done, remove it to a serving plate, tent with foil and keep warm.  Pour the soy sauce mixture into a large skillet and bring to a boil over medium-high heat.  Stir the cornstarch and cold water together to make a slurry and pour that into the boiling liquid.  Whisk until the mixture thickens, about 1 minute.  

Serve the gravy over the sliced beef.

Very good served with hot, cooked rice and broccoli.  Yum!  From allrecipes.com

If you use the Eye of Round and slice it thinly, this also makes great Roast Beef sandwiches!

Beer Braised Pot Roast

Beer Braised Pot Roast

3-4 lb boneless beef chuck roast, trimmed
2 tsp kosher salt
1 tsp black pepper
2 Tablespoons instant dark roast coffee
2 Tablespoons olive oil
3 Tablespoons tomato paste
1 tsp minced garlic
1 Tablespoon dried thyme
1 lb small carrots, peeled
1 large onion, cut into 8ths
14-oz can stout beer
32 oz carton low sodium beef stock
1 Tablespoon balsamic vinegar
2 Tablespoons cornstarch
Hot Cooked Grits

Sprinkle the roast with salt and pepper and rub the outside with the coffee.  Let stand at room temperature for 10 minutes.  Heat the olive oil in a large skillet over medium-high heat and brown the roast 3-5 minutes on each side.  Place the roast in a 6-quart slow cooker.  Reserve the drippings in the skillet.

Add the tomato paste and garlic to the drippings and saute 1 minute.  Slowly add beer, whisking constantly.  Stir in thyme and beef stock; bring to a boil and cook 8 minutes, stirring occasionally, until mixture reduces to about 3 cups.

Pour the beer mixture over the roast.  Place the carrots and onions on top of roast.  Cover and cook on LOW for 8-10 hours or until roast is fork tender.

Transfer meat to a serving platter and shred into large chunks, discarding any large pieces of fat. Spoon vegetables around the roast.

Skim fat from the cooking liquid and transfer the liquid to a large saucepan.  Whisk in vinegar.  Whisk together cornstarch and 2 tablespoons water in a small bowl until smooth.  Stir into mixture in pan and bring to a boil for 1 minute, stirring, or until sauce reaches desired consistency.  Serve sauce with roast, vegetables and hot cooked grits.

The meat was quite good, the sauce - not so much.  And I hated the grits!  Blech!  From Southern Living's 2015 Annual Recipes.

Sherry Braised Boneless Beef Short Ribs

Sherry Braised Boneless Beef Short Ribs

4 slices thick-cut applewood bacon, cut into 1/2-inch pieces
2.5 lbs boneless beef short ribs
Salt and Black Pepper to taste
6 sprigs of fresh thyme
1 bay leaf
1 large purple onion, chopped
3 cloves garlic, minced
2-3 Tbsp all-purpose flour
1 cup dry sherry
1 carton low sodium beef broth

Preheat the oven to 350^F.

Cook bacon in a large, heavy skillet over medium heat until evenly browned, stirring often, about 10 minutes.  Remove crispy bacon with a slotted spoon and transfer to a large heavy casserole dish with a lid.

Generously season the short ribs with salt and pepper and brown them in the bacon fat in the same skillet on medium-high heat, 3-5 minutes per side, until well-browned and caramelized on all sides. Transfer the ribs to the casserole dish.  Ad the thyme and bay leaf to the casserole.

Reduce heat to medium and add the chopped onion to the drippings in the skillet.  Cook, stirring, until soft and golden brown, about 10 minutes.  Add the garlic and cook until fragrant, about 30 seconds.

Stir the flour into the onions and cook 2-3 minutes until golden brown, stirring frequently.  Whisk in the sherry and cook, stirring constantly until the mixture thickens.  Add beef broth and cook until mixture begins to boil.  Pour over the ribs in the casserole.

Put the lid on the casserole dish and bake in the preheated oven for 2-3 hours or until the ribs are very tender.  If the gravy isn't thick enough after the ribs are cooked, remove the meat to a serving platter and pour the gravy into the skillet used to prep everything and boil it until it reduces and becomes as thick as you want it.

Very tasty!

Recipe adapted from allrecipes.com

Beef Bourguignon Noodle Soup

Beef Bourguignon Noodle Soup

3 Tbsp olive oil
1 1/2 lbs lean beef stew meat
1/2 cup all-purpose flour
Salt and Black Pepper, to taste
2 slices bacon, chopped
3 carrots, chopped
1 onion, chopped
2 stalks celery, chopped
1 Tbsp tomato paste
1 tsp dried thyme
1 1/2 cups red wine
32 oz carton low sodium beef broth
Water
16 oz pkg egg noodles

Heat the oil in a large heavy pot over medium-high heat.  Place the beef cubes in a plastic bag with the flour, salt and pepper and shake to coat.

Cook the beef cubes in the oil until well browned all over.  Remove to a plate.

In the same pot, cook the bacon and chopped carrots about 5 minutes.  Add the onion and celery and cook, stirring occasionally for about 5 more minutes.  Stir in tomato paste, thyme and red wine and cook, scraping the bottom of the pot to loosen the browned bits for a minute or two.  Add the beef broth and enough water to cover the beef and bring to a boil.  Reduce heat and simmer for 2-3 hours or until the beef is very tender, adding water as needed to keep the level about the same.  You'll want enough liquid to cook the noodles in after the beef is done.

Bring the soup back to a boil and stir in the egg noodles.  Cook until just done (according to package directions).

Serve with Horseradish Chive Bread.

This was very good!  Adapted from Martha Stewart's Boeuf Bourguignon Soup.

Brisket

Cathy's First Brisket

1/2 cup light brown sugar
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp black pepper
2 Tbsp paprika
1 Tbsp chili powder
1/2 tsp cayenne
1 tsp ground cumin
2 tsp dry mustard
2 tsp Montreal steak seasoning
1/4 cup soy sauce
2 tsp Liquid Smoke
5 lb beef brisket
Beef Broth
1/4 cup soy sauce

Wash the brisket and place it in a large pan.  Combine first 10 ingredients and rub into brisket (both sides). Pour 1/4 cup soy sauce and Liquid Smoke on the brisket, seal the pan and refrigerate 12 to 24 hours.

Sear the brisket on both sides over a charcoal fire until well browned, basting with the juices from the seasoning mix.  Place the seared beef in a large baking dish.  Add enough beef broth to cover the bottom of the dish by about 1/2-inch.  Add the remaining soy sauce.  Seal the pan tightly with aluminum foil and roast at 325^F. for 3-4 hours or until the meat is very tender (but not falling apart!).

Remove from the oven and let rest for about 15 minutes.  Slice across the grain into thin slices and return them to the juices in the pan.

This was awesome!

Rich Beef Barley Soup

1 tablespoon good olive oil

2 pounds beef shortribs

1 lb lean beef, cubes 

Kosher salt and freshly ground black pepper

2 cups chopped leeks, white and light green parts (2 leeks)

2 cups (1/2-inch) diced carrots (4 carrots)

1 cup chopped yellow onion

1 cup (1/2-inch) diced celery (2 stalks)

2 garlic cloves, minced

2 sprigs fresh thyme leaves

3 bay leaves

32 oz carton beef broth

Water, as needed

1 cup pearled barley

Heat the olive oil in a large pot or Dutch oven. Add the shortribs, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the shortribs with a slotted spoon and reserve.  Brown the beef cubes and remove them.

Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the shortribs and beef cubes to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper and water if necessary to cover the mixture. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1-2 hours or until the beef is very tender. Discard the thyme bundle and the bay leaves, and skim off the fat.

Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.

When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot.

Adapted from a Barefoot Contessa recipe.  YUM!!

Beef Stew

Beef Stew

2 Tbsp olive oil
2-3 Tbsp butter
2 lbs lean beef chuck or round, cut into 1-inch cubes
Garlic Salt & Pepper
About 1 cup all-purpose flour
1 large sweet onion, coarsely chopped
2 stalks celery, coarsely chopped
1 cup Marsala
1 packet McCormick's Beef Stew seasoning mix
32-oz carton low sodium beef broth
2-3 cups water
4 carrots, peeled and cut into bite-sized pieces
4 potatoes, peeled and cut into bite-sized pieces
1 cup frozen mixed vegetables


Heat the oil and 2 tbsp butter in a Dutch oven.  Season the beef cubes with garlic salt and pepper and then toss them in the flour to coat.  Brown in hot oil in batches (don't over crowd) and remove to a plate. 

After all the meat has been browned, saute the onion in the same pot (add remaining tablespoon of
 butter if necessary) for about 3 minutes.  Add the celery and continue cooking another 3 or 4 minutes, stirring to scrape up the browned bits in the bottom of the pan.  Stir in the Marsala and cook about 5 minutes.  Stir in beef stew seasoning mix, beef broth and water and bring to a boil.  Reduce heat and simmer about 1 hour, stirring occasionally.

Once the beef is nice and tender, add the carrots and cook about 10 minutes, then add the potatoes and cook another 10 minutes or so.  Add the mixed veggies and simmer until the potatoes and carrots are done.  Taste and season with salt and pepper if necessary.

Serve with biscuits.  Yum!

Slow Cooked Italian Beef

Slow Cooked Italian Beef

4 lb beef roast (I used a sirloin tip)
1 packet Italian dressing mix
12 oz jar mild banana pepper rings
1 cup low sodium beef broth

Put all ingredients in the slow cooker, cook on high for 2 hours, reduce to low for 6-8 hours. 

Steak Diane-ish

Steaks:
1 Tbsp butter
2 New York Strip Steaks, about 3/4-inch thick
Garlic Salt and Pepper to taste

Sauce:
1 Tbsp butter
1 shallot, finely minced
2 Tbsp cognac
2 Tbsp Marsala
1 tsp Dijon Mustard
1 Tbsp A-1 steak sauce
1 tsp honey
1/2 cup low sodium beef broth
2 Tbsp half and half

Heat an iron skillet over medium high heat. Season steaks with garlic salt and pepper. Add the butter to the hot skillet. As soon as the foam subsides add the steaks. Cook 3 minutes on each side until nicely browned.
Remove to a warm plate.

Add the second tablespoon of butter and the shallots. Saute for 1 minutes. Carefully add the cognac and stir to deglaze the pan. You can flambe it if you want to...but personally I don't see the point in risking my kitchen to an open flame! Add the Marsala, mustard, A-1 sauce and honey. Cook for about 1 minute or until syrupy. Add the beef broth and boil for 1-2 minutes. Stir in half and half until incorporated. Add the steaks back to the pan and reheat for just 1 minute (steaks should be about medium by this point).

Serve steaks with a bit of the sauce spooned over the top.

Yummy. Adapted from a recipe found on-line called 21 Club's Steak Diane.

Foolproof Rib Roast

1 (5 pound) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degrees F. Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.

Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F. to reheat the roast. The internal temperature should be at least 145 degrees F.

Remove from the oven and let rest for 10 minutes before carving into servings.

This truly is a foolproof way to cook a rib roast. I've made this several times since finding this Paula Deen recipe on foodnetwork.com and it's always juicy, tender and perfectly cooked!

Slow Cooker Hungarian Stew

Slow Cooker Hungarian Stew

2-lb. lean boneless beef sirloin steak, cut into 1- inch pieces
2 cups fresh baby carrots
1 medium onion, sliced
1 medium green bell pepper, sliced
1/3 cup all-purpose flour
3 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 cup chili sauce
1 3/4 cups Progresso® beef flavored broth (from 32-oz. carton)
16-oz. pkg. uncooked wide egg noodles
8-oz sour cream
2 tablespoons chopped fresh parsley

In 3 1/2 to 4-quart slow cooker, combine beef, carrots, onion and bell pepper. Add flour, paprika, salt, thyme and pepper; toss beef and vegetables to coat. Add chili sauce and broth; mix well. Cover; cook on low setting for 7 to 8 hours or until beef is tender.

Meanwhile, cook noodles to desired doneness as directed on package. Drain. Stir sour cream into stew until well mixed. To serve, spoon noodles into shallow bowls. Top with stew; sprinkle with parsley.

John liked this but I didn't care for it....too sweet in my opinion! From Pillsbury.

Beef with Broccoli

Beef with Broccoli

2 1/2 Tbsp cornstarch, divided
1/4 tsp table salt
3/4 pound(s) lean sirloin beef, trimmed, thinly sliced against the grain
2 tsp canola oil
1 can fat free beef broth, divided
5 cup(s) broccoli, florets (about a 12 oz bag)
1 Tbsp crystallized ginger
2 tsp minced garlic
1/4 tsp red pepper flakes, or to taste
1/4 cup(s) low-sodium soy sauce

On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 the broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

This was excellent!

4 servings at 5 PointsPlus each. From Weight Watchers.


Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

Crockpot Braised Short Ribs

Crockpot Braised Short Ribs

3 tbsp olive oil
4 lbs beef short ribs
Salt, Pepper and Garlic Powder to taste
2 onions, cut into quarters
1 tbsp Worcestershire Sauce
1 cup red wine
32 oz beef broth

Heat oil in a large iron skillet. Season the short ribs with salt, pepper and garlic powder and brown well on all sides in the hot oil. When browned, place the ribs in a large crock pot and add remaining ingredients. Cover and cook for 6 to 8 hours or until the ribs are very tender.

Skim off the fat and thicken gravy if desired. Good stuff!

Mongolian Style Beef

Mongolian Style Beef

1 lb lean beef round, sliced into thin strips
2 Tbsp canola oil
1 onion, chopped
1 tsp beef base
2 cups water
1 tsp garlic, minced
1/4 cup lite soy sauce
1/4 cup Tamari
1/2 cup white wine
1/2 Tbsp white wine vinegar
1 tsp sesame oil
1 tsp molasses
1 tsp ground ginger
1 tsp red chili pepper flakes
1/2 Tbsp peanut butter
3 Tbsp brown sugar
1 Tbsp honey
Hot, cooked rice

Heat canola oil in a large skillet and brown the beef stirring occasionally. Add the onion and cook until translucent. Stir in the beef base and water and bring to a boil. Cook until water is reduced to a small amount and the beef is tender.

In a small bowl combine the remaining ingredients (except the rice) and whisk until blended. Pour over the tenderized beef and simmer about 15 minutes. Serve over rice.

Adapted from the blog, "A Year of Slow Cooking". I had intended to put this in the crockpot but I was lazy and kept procrastinating until it was too late to cook it that way! It was so salty I couldn't eat it. The flavor was good, but if I ever made it again I'd only use about 1/2 the soy sauce/Tamari.

Best Braised Beef

Best Braised Beef

1 large onion, halved and sliced
1 1/2 pounds any cheap beef (round chunks, for example)
1 cup strong brewed coffee
1 cup white cooking wine
1 cup catsup

Arrange the onion and beef in the bottom of a Dutch oven (no need to brown the meat for this recipe).

Combine the next three ingredients, mix well, and pour over the meat. Cover and bake in a 325° oven for one hour. Baste and turn meat, cover, reduce heat to 300° and bake for one more hour.

Gravy will have reduced to half; no need for flour to thicken. Serve with your choice of mashed or boiled potatoes, rice, pasta.

I used a hunk of sirloin, but into pieces for this recipe and served it over rice. It was OK...I didn't like the sweet-catsupy taste but John loved it.

From tasteofhome.com

German Style Beef and Gravy

German Style Beef and Gravy

2 lbs top sirloin steak, cut into chunks
Salt and Pepper to taste
2 Tbsp olive oil
1 Tbsp butter
1 large onion, chopped
1/4 cup brown sugar
1 tsp garlic powder
1/4 cup catsup
4 oz chili sauce
3 Tbsp Worcestershire sauce
1/2 cup red wine
14.5 oz can beef broth + 1/2 can water
2 Tbsp apple cider vinegar

Season the beef with salt and pepper and brown in olive oil and butter in a Dutch Oven. Add the onion and cook until limp. Stir in remaining ingredients, bring to a boil, reduce heat and simmer about 1 hour or until meat is tender. Thicken the gravy, if desired and serve with Mashed Potatoes.

This was very good and I will be making it again! Inspired by allrecipe.com's "Slow Cooked German Short Ribs".

Pepperoncini Beef

Pepperoncini Beef

3-4 lb beef roast
1 large onion, cut into chunks
16-oz jar pepperoncini

Place the roast and the onion into the slow cooker and pour the jar of pepperoncini over all. Cover and cook on low for 8-10 hours.

Good and spicy! We'll be having this again! Adapted from recipe at allrecipes.com

Slow Cooked Pot Roast

Slow Cooked Pot Roast

1 lb red potatoes, cut into chunks
6-8 oz baby carrots
3 lb Beef Eye of Round Roast
1 packet onion soup mix
Garlic Salt & Pepper
3/4 cup water

Place the potatoes and carrots in the crockpot. Put the roast on top of the veggies, sprinkle with onion soup mix, garlic salt & pepper and pour the water over all. Cook on low for about 8 hours. Recipe adapted from one of the back of a box of Lipton Onion Soup.

The beef was juicy and tender, but the vegetables were a little overcooked. If I make this again I'll add the potatoes and carrots after the meat has been cooking for 2 hours and then limit the cooking time to 6 hours after that point. Nicely flavored though.