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Beef Stroganoff |
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Ingredients:
1½ lb lean beef round or fillet
3 Table spoons butter
½ lb fresh mushrooms
2 medium size onions
2 Table spoons flour
2 cups beef broth
2 Table spoons tomato paste
1 tea spoon Dijon mustard
¾ cup sour cream
Salt and pepper to taste
Cut meat into strips about 2 inches long and one fifth of an inch wide. Season with salt and pepper and let it stand in cool place for 2 hours. Melt 2 Table spoons of butter in a skillet. Slice and stir fry mushrooms until tender, about 10-15 min. Set mushrooms aside. Cut onions into small cubes and cook until golden brown. Set cooked onions aside. Melt remaining butter and add beef. Cook meat until light brown, but leave it rare. Remove meat and set aside. Blend flour into fat left from cooking meat. Little by little add beef broth, stirring it constantly, until smooth and a little thickened. Add tomato paste and mustard. Combine sauce with meat, mushrooms and onions. Cook on low flame for 20 minutes. Add sour cream and cook for 5 more minutes. Serve with steamed rise or mashed potatoes.
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Beef meat loaf |
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1 1/2 lb ground beef
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1 slice of bread
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1/4 cup of milk
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2 table spoons Worcestershire sauce
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1/4 cup fruit chutney
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1 stock cube, crumbled
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1 1/2 teaspoons salt
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1/2 teaspoon pepper
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1 stalk celery, finely chopped
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1 slice bacon, diced, optional
Preheat the oven to 350 degrees. Pour milk into medium bowl, add bred and soak it for few minutes. Add ground beef and remaining ingredients. Mix everything to smooth even texture. Form meat loaf and place in a greased baking tin. Bake it for 45 min covered with aluminum foil then another 20-25 minutes uncovered. Serve hot with mashed potatoes and green vegetables.
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Flank Steak With Pineapple Salsa |
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Ingredients:
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12 ounces beef flank or boneless sirloin steak cut 1/2 inch thick
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2 cups chopped fresh pineapple
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11 ounce can mandarin orange sections drained
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1/3 cup picante sauce
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1/2 cup chopped red or green sweet pepper
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1 tablespoon olive oil
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1/2 teaspoon chili powder
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6 cups torn mixed salad greens
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1/3 teaspoon black pepper
Directions:
1. In a bowl gently stir together pineapple, mandarin oranges, sweet pepper and picante sauce then set aside.
2. Trim fat from steak then thinly slice across the grain.
3. Sprinkle with chili powder and black pepper.
4. In a large skillet cook and stir half of the seasoned steak in hot oil over medium-high heat for 5 minutes then remove stake from skillet and cook the remaining steak the same way.
5. Arrange salad greens on plates and top it with steak and salsa.
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