Beef Main Dishes

Mongolian Beef

INGREDIENTS:

1 lb. sirloin tip steak
1 med. onion (sliced)
1 bunch green onions (cut 2 inches long)
6 to 8 pieces small dried chili peppers
2 to 3 slices fresh ginger root

MARINADE:

1 tbsp. dark soy sauce
2 tbsp. rice wine
2 tbsp. oyster sauce
1 tbsp. corn starch
3 to 4 slices ginger root

Marinade 30 minutes. Using wok, pour 1/4 to 1/3 cup peanut oil. When oil is hot, add chili peppers and ginger root. When ginger root and peppers turn brown, remove from pan. Stir fry meat. Save extra juice from marinade.

Set aside meat. Stir fry onions and green onions. Add extra juice and meat. Stir together well. Serve hot with rice or over bed of fried bean thread.

 Shepherd's Pie

INGREDIENTS:

1 lb. ground beef
1 can peas
1 can sweet corn
1 medium onion, diced
1/3 c. sugar
8 medium potatoes
2 c. shredded sharp cheddar cheese

Preparation:

Boil potatoes, mash and season to taste with milk and butter. Brown ground beef and onion with salt and pepper. When cooked, add peas, corn, sugar. Let simmer until heated through.

In 13x9 pan place meat and vegetable mixture in bottom of pan. Cover with mashed potatoes and sprinkle cheese on top. Place in oven on BROIL until cheese is bubbly or light brown.

Corned Beef

INGREDIENTS:

* 1 pound kosher salt
* 2 gallons water, divided
* 8 pounds beef brisket
* 6 bay leaves
* 8 black peppercorns
* 1 onion, chopped
* 1 medium head cabbage, quartered
* 1 pound carrots, sliced
* 1 turnip, chopped
* 1 teaspoon chopped fresh cilantro
* 8 potatoes - peeled and cubed

DIRECTIONS:

1. In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)
2. After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.
3. During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.  

Beef and Cheese Enchilladas

INGREDIENTS:

1 lb. ground beef
1 med. chopped onion
1/2 c. sour cream
1 c. grated cheddar cheese
8 lg. flour tortilla soft shells
1 lg. can enchilada sauce
1 tsp. salt
1/4 tsp. pepper

Preparation:

Brown ground beef with onion, salt and pepper. Drain and set aside. Drizzle enchilada sauce in bottom of ungreased 9"x13" pan. Grate cheese. Add sour cream and cheese to ground beef. Spoon 2 tablespoons sauce on each soft shell, 1/4 to 1/2 cup beef mixture. Roll and place seam down in pan. Pour remaining sauce over enchiladas. Bake at 350 degrees for 20 minutes. Garnish with lettuce, more cheese, onion, etc.  

Beef Stroganoff

INGREDIENTS:

1 1/4 pound fillet of beef -- sliced
2 tablespoons butter
1 tablespoon olive oil
1/4 pound mushrooms -- sliced
1 1/2 tablespoon shallots or green onions -- minced
1 medium onions, to taste - sliced
2 tablespoons flour
1/4 cup sweet sherry
1 can beef broth
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup sour cream

Preparation:
Slice meat thin, about 2"x2" (it is easiest to slice real thin by partially freezing the meat first) - be sure ALL fat is trimmed off. Heat 1 Tbsp. of butter and 1/2 Tbsp. oil in a large frying pan. Saute the mushrooms over medium heat for about 3 minutes. Add the onions and/or shallots, saute 2 minutes more. .remove ALL from skillet.

Heat remaining butter and oil, until it bubbles, then add the meat and brown. Remove the browned meat from the pan. Put the flour in the pan and mix in with the oil in the pan until well blended. Gradually add the sherry and the beef broth, being sure the mixture is SMOOTH. Cook over high heat and turn to medium-high and cook down 1/2.

Add meat and season (to taste) and add the mushrooms/onions. Cook over medium-low heat about 5 minutes, stirring frequently. JUST BEFORE serving stir in sour cream. DO NOT ALLOW TO COME TO A BOIL- it will curdle. Serve over noodles.   

INGREDIENTS:

1 (6 lb.) whole beef tenderloin roast butter
1 (17 1/4 oz.) pkg. frozen puff pastry
1 med. sized onion, minced
1 (8 oz.) pkg. mushrooms, finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. red wine
1/2 lb. goose or duck, liver pate or 17 oz. can liver pate
1 egg, separated
2 tsp. milk
Bordelaise Sauce (follows)
Parsley for garnish

Preparation:
1. Preheat oven to 425 degrees F. In large open roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely. Brush beef with 1 tablespoon melted butter. Insert meat thermometer into center of tenderloin. Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F. (very rare). Remove tenderloin from oven and let stand 30 minutes. Do not turn oven off.
2. Thaw pastry as label directs.
3. Meanwhile, in 10 inch skillet over medium high heat, in 3 tablespoons hot butter, cook onion until tender. Add mushrooms, thyme, salt and pepper, and cook, stirring occasionally, until all liquid evaporates. Stir in red wine and cook over medium heat until mixture is dry. Remove skillet from heat; cool slightly.
4. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14x12 inch rectangle. Place puff pastry sheet on ungreased large cookie sheet. Center partially roasted tenderloin ring on dough. With knife, cut pastry with 1 inch border all around tenderloin; reserve trimmings for decoration.
5. Spread pate evenly over tenderloin; top with mushroom mixture. With pastry brush, brush some egg white on pastry around tenderloin. On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge.
6. With knife, cut trimmings into holly leaves; roll small pieces into holly berries. Use remaining egg white to attach pastry berries and leaves on top crust.
7. In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture. Bake Beef Wellington 10 minutes; reduce heat to 375 degrees; bake 20 minutes longer or until crust is golden. With 2 pancake turners, transfer roast to warm platter. Let stand 15 minutes for easier slicing.
8. Prepare Bordelaise Sauce.
9. To serve, garnish with parsley. Cut Beef Wellington into wedges. Serve with Bordelaise sauce. Makes 10 servings. About 640 calories per serving.

BORDELAISE SAUCE:
In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced onion until tender. Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves and 1/8 teaspoon ground black pepper. Slowly stir in one 10 1/2 ounce can condensed beef broth (bouillon), 1/2 cup red wine and 1/4 cup water. Increase heat to medium high; cook mixture, stirring constantly, until sauce boils and thickens.