Sunday, March 2, 2008

Main Dishes - Beef

Reba’s Garlic and Rosemary Roast

Serves 8-10 or the masses for a cocktail party


5 pound beef tenderloin, totally trimmed and tied

½ C olive oil
½ C soy sauce
¼ C red wine vinegar
4-5 garlic cloves, minced
4 tsp. dried rosemary, crumbled


Combine olive oil, soy sauce, red wine vinegar, garlic and rosemary in a container large enough to hold the beef tenderloin. Add tenderloin and turn to coat. Cover in refrigerator overnight. Remove from refrigerator and bring to room temperature (1-2 hours before cooking). Prepare oven so the roast can be on the second shelf in the oven. Turn broiler on. Remove tenderloin from marinade and pat dry with paper towels on both sides. Move meat to broiler pan. Broil 20 minutes on each side and test with a meat thermometer until it reads 135˚. Remove from oven and wrap loosely in foil and place in a cooler. The roast can stand for several hours. Serve at room temperature.

Notes: A 12 inch thick boneless top sirloin can be used in place of the tenderloin. Watch the tenderloin very carefully. Because ovens are different, you’ll have to figure out what works in your oven to get a final temperature of 135˚. I set my broiler on 4 and left the door closed, but still had to watch it carefully because it started to smoke. When that happened I turned the broiler off and left the door closed for 5 minutes, then turned it back on.

Mexican Stuffed Peppers

This recipe originated from
The original recipe is on that site and below, but I tweaked it by only using 3 bell peppers and 1/2 C salsa. The remaining filling was frozen for another meal. I also par boiled my peppers then drained and cooled them before filling them.
Serves 6

6 large bell pepper (red, yellow, orange, or green)

1 pound of ground beef
1 can of black beans (15.5 ounces) - rinsed and drained
1 can of Rotel tomatoes (10 ounce) - diced tomatoes with chilies
2 cups of cooked white rice
1 1/2 cups of grated cheese (Mexican Four Cheese blend preferred)Directions:

Preheat oven to 375 F.
In large frying pan, brown ground beef well and drain off fat. Add the Rotel tomatoes and the rinsed black beans. Reduce heat to low and simmer about 5 minutes.

While mixture simmers, cut tops off peppers and remove the stem and seeds. Cut a very thin slice from the bottom of each pepper so peppers are flat on the bottom and will stand upright. Let beef mixture cool about 5 minutes, and then mix in cooked rice and cheese. Stuff each pepper with the meat/rice mixture, pushing it down so peppers are tightly filled.
Place peppers in a dish small enough to hold them snugly and cover the dish with foil. Bake at 375 for 40 minutes. Remove foil, and bake 10-15 minutes more, until tops are slightly browned and pepper skin can be pierced easily with a fork. Serve immediately.

Slow-Cooked Coffee Roast

1 onion, thinly sliced

1 clove garlic, minced
1 boneless beef chuck roast, quartered (I used a sirloin roast.)
1 C brewed coffee
¼ C soy sauce

¼ C cornstarch
6 T cold water
Au Jus
Salt and pepper

Place half the onion in a 5 quart slow cooker. Top with garlic and the beef. Top with remaining onion. Combine coffee and soy sauce. Pour over beef. Cover and cook on low for 9 to 10 hours or until the meat is tender.Remove juice from cooker into a saucepan on the stove. Combine cornstarch and water until smooth and then stir into the juices. Cover and cook, stirring occasionally, until the gravy is thickened. Season with salt and pepper.

Prime Rib


5 pounds prime rib roast
1 cup kosher salt
2 teaspoons garlic powder
1 tablespoon coarsely ground black pepper


Trim the prime rib roast of excess fat and any connective tissue. Lightly score the entire roast in a criss-cross pattern (about 1/8 inch deep).
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the kosher salt, garlic powder, and black pepper. Rub the mixture into the roast until it develops a crust. Really pack it on.
Place the roast into a roasting pan, and pour water into the bottom of the pan to 1/2 inch deep. Cover the roast with a lid or aluminum foil.
Roast in the oven for about 1 1/2 to 2 hours, then check the internal temperature using a meat thermometer. The internal temperature should be at least 145 degrees F (63 degrees C). Hold the roast in an oven at 200 degrees F (110 degrees C) until ready to carve. Let stand for a few minutes before carving.

Foolproof Standing Rib Roast
1 standing rib roast
Salt and pepper

This method will give you a lusciously browned on the outside and rare on the inside roast, regardless of size. Allow meat to stand at room temperature for at least 1 hour. If frozen, thaw completely and bring to room temperature. Preheat oven to 375. In the morning* rub roast with salt and pepper. Place on rack in pan, rib side down, fatty side up. Roast at 375 for 1 hour. Turn off oven, leave roast in oven but do not open door. (I actually used masking tape to tape it shut and put a sign on the door.) Thirty to 40 minutes before serving, turn oven on again to 375 and reheat the roast 30 to 40 minutes. Do not remove roast or open oven from time roast is put in until ready to serve. *(Roast the meat in the morning and reheat as directed in last step. For a more well-done roast, increase reheating time 15-30 minutes. Enjoy!

Doobie’s Stuffed Peppers

4 green peppers, washed and cleaned
½ pound lean hamburger
1 small onion minced
1 egg unbeaten
1 t salt
1/8 t Tabasco sauce
1/t oregano
½ C cooked rice
½ C water

Preheat oven to 375. Cook pepper in boiling water for 5 minutes.
Combine other ingredients, except water. Fill peppers with mixture and pour water into bottom of pan. Bake at 375 for 30 minutes.


2 egg yolks
¼ C butter
½ t lemon juice
½ t salt

Heat and stir. Pour over pepper right before serving.

Grilled Flank Steak

Marinade Ingredients
1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper

Other ingredients
2 pounds flank steak
Kosher salt
Freshly ground pepper

1 Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.

2 Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.

3 Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.

How do you know if the steak is done? The best way to tell is to poke it with your finger tips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. As the steak cooks the muscles contract and firm up. Touch the tip of your nose and that's what a very well done steak feels like. Here's a visual guide from Men's Health magazine.

4 Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
5 Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.

Julie’s Beef Burgundy

1-1/2 lb. sirloin or other lean meat, cut into 1-inch cubes
1 C flour
1 stick butter or margarine, divided
8 oz. jar of Aunt Nellie’s white pearl onions
½ C cooked, drained bacon pieces
2 cloves garlic, minced or 2 T prepared minced garlic, or to taste
2 cans beef broth
1 can French onion soup
1-2 cups Burgundy wine
1 tsp. salt
1/4 tsp. pepper

6 carrots, peeled, sliced or a handful of peeled mini carrots
1 6 oz. can tomato paste
8 oz. or one container of pre-washed, sliced mushrooms
(And if you have it:1/2 tsp. dried thyme leaves
1/2 tsp. dried marjoram leaves
1/4 cup chopped fresh parsley,divided
1 bay leaf)
Cooked rice or noodles

Prep Time: 25 min Total Time: 2 hr 25 min Makes: 6 servings
Cut sirloin or other lean meat into cubes. Dredge in flour and evenly coat all sides. Set aside. Heat ½ stick of the butter in large skillet. Add meat. Cook until browned, stirring frequently. Remove meat from skillet; place in crock pot. Add onions, bacon, and carrots; set aside.MELT ½ stick of butter in same skillet. Add garlic and mushrooms; cook and stir until lightly browned. Add broth, wine, tomato paste, parsley, salt, thyme, marjoram, pepper and bay leaf; mix well. Bring to boil. Pour over meat mixture; cover crock pot and turn on HI.Cook for 4-5 hours in crock pot or bake in casserole dish in 350 degree oven for 2 hours. Or, crock pot for all but 1 ½ hours before dinner, then bake for remaining time. Remove and discard bay leaf. Drain off excess liquid. Serve over cooked rice or noodles.

Beef Stroganoff

6 Tbsp butter

1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
1/3 cup chopped onions
1/2 pound mushrooms, sliced
Salt to taste
Pepper to taste
1 cup of sour cream at room temperature
1 Set out the sour cream so it can come to room temperature. Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
2 In the same pan, add the rest of the butter, reduce the heat to medium and add the onions and mushrooms. Cook until tender and allowing them to soak up any meat drippings.
3 Begin cooking the egg noodles, fettucine is a good choice.
4 Reduce the heat under the mushroom mixture to low and add the sour cream. Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef. Add salt and pepper to taste.
Serve immediately over noodles.

Kathryn’s Southern Living Spicy Beef Tenderloin
Meat Seasoning Blend:
3 tbs dried whole thyme
2 tbs onion powder
1 1/2 tsp ground cumin
1 tbs ground pepper
1 tsp ground cloves
1 tsp garlic powder
3 small bay leaves, crumbled, or 1/4 tsp plus 1/8 tsp ground bay leaves

Combine first 7 ingredients, stirring well. Store in an airtight container in a cool dry place. Yield: about 1/2 cup.
1 cup port wine
1 cup soy sauce
1/2 cup olive oil
3 tbs Meat Seasoning Blend
1 (5 - 6 pound) beef tenderloin, trimmed
Fresh Watercress


Combine wine, soy sauce, oil, and Meat Seasoning Blend, and mix well.
Place tenderloin in a large shallow dish; pour wine texture over top, and cover tightly. Refrigerate 8 hours, turning occasionally.
Uncover tenderloin; drain and reserve marinade. Place tenderloin on a rack in a roasting pan; insert meat thermometer, making sure it does not touch fat. Bake at 425 degrees for 45 to 60 minutes or until thermometer registers 140 degrees (rare), basting occasionally with marinade. (Bake until thermometer registers 150 degrees for medium-rare or 160 degrees for medium.) Transfer tenderloin to a serving platter, and garnish with watercress. yield: 10 - 12 servings.

Kathryn’s Marinated Flank Steak with Lime-Chipotle Glaze

Prep: 8 minutes * marinate: 4 hours
Cook: 15 minutes
4-servings (3 oz. steak each)


¼ cup fresh lime juice
2 drained canned chipotle chilies in adobe sauce
(by the smallest can you can find – you only use 2 of the chilies)
2 Tbs. Adobe sauce (reserved from drained chilies)
3 Tbs. Honey
1 Garlic clove, peeled
1 tsp. ground cumin
½ tsp. salt
1 (1-pound) flank steak, trimmed
Cooking spray


Combine first 7 ingredients in a blender or food processor; process until smooth. Pour into a heavy-duty sip-top plastic bag; add steak. Seal and marinate in refrigerator. At least 4 hours, turning occasionally. Remove steak from bag, reserving marinade. Pour marinade into 2-cup glass measure; microwave on HIGH 1 ½ minutes or until marinade boils, stirring every 30 seconds.
Place steak on grill rack coated with cooking spray; cover and grill 7 minutes on each side or to desired degree of doneness, basting frequently with marinade. Cut steak diagonally across grain into thin slices.

This is from Weight Watchers Annual Recipes for Success 2003 and is great!

Monday Meatloaf

4 lbs. ground beef, lean
2 cups oats, quick or regular
1 tablespoon Lawry seasoned salt
1 cup ketchup
1 cup onion, diced & sautéed in butter
2 large eggs
1 teaspoon black pepper

Sauté the onions in butter and let cool. Combine with all the remaining ingredients and mix well. (Use your hands for the job, because everything needs to be blended very well and hands work best!)
Place into a large loaf pan or two small pans and cover tightly with foil.
Bake in a 350 degree oven for 30 minutes and remove the foil. Bake for an additional 15 minutes. Drain the liquid off the loaf and let stand 15 minutes covered with foil. Slice and serve.Serves 8.

Roast Beef Tenderloin
1 (3-lb) center-cut beef tenderloin roast, tied
olive oil
garlic salt
cracked black pepper

Preheat oven to 425°F. Pat tenderloin dry. Rub olive oil all over tenderloin, then sprinkle with garlic salt and black cracked pepper, rubbing it into meat. Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425°F and cook until thermometer inserted diagonally into center of meat registers 130°F, approximately 20 to 25 minutes for medium-rare. Let beef stand on rack in pan 10 minutes before serving.

Makes 8 to 10 servings.

Trish's Beef Tenderloin

Remove silver skin. Coat with sea salt or kosher salt and fresh ground pepper and garlic powder. Put in oven at 350. Remove at 140 and let it sit for ten minutes.

Trish's Red Wine Reduction
2 T butter
2 T olive oil
Chopped 1 onion (lg) or 2 large shallots
1 carrot grated
2 stalks celery finely chopped
Saute in butter and olive oil

When veggies are tender, add 2 cloves minced garlic. Add 2 C boxed beef broth and 1 C red wine (Pinot Noir or Merlot) Pour wine mixture into veggie mixture and simmer on stove until reduced by half. Mark on wooden spoon the beginning height and then you'll see when it is half down. Strain it and then put it in Tupperware up to a week or in freezer. Put back in sauce pan and heat up on simmer and 2 sprigs of thyme and pull off stick when it softens enough. Then add 2 T REAL butter and stir in until it melts.

Julie's Easy Lasagna (See Main Dishes- Italian for other Lasagna recipes)
1 box spinach leaves
1 pound hamburger
3/4 C chopped onions
clove garlic, minced
1/2 large jar Marinara sauce
1 T oregano flakes
1 T sugar
1 t pepper
garlic powder to taste
1 box lasagna noodles
12 ounces ricotta

1/2 C Parmesan cheese
1 T parsley
1 t oregano
2 1/2 t salt
1/2 to 3/4 pound mozzarella cheese

Defrost and drain 1 box spinach leaves. Brown 1 pound hamburger with 3/4 C chopped onions and 1 clove garlic, minced. To drained meat add 1/2 large jar Marinara sauce, 1 T oregano flakes, 1 T sugar and 1 t salt, 1 t pepper, and garlic powder to taste. Simmer at least 15 minutes. Cook lasagna noodles according to directions on package while sauce is simmering. Mix 12 ounces cottage cheese with 1/2 C Parmesan cheese, 1 T parsley, 1 t oregano, 1 1/2 t salt. Grate 1/2 to 3/4 pound mozzarella cheese and add to cottage cheese mixture. Preheat oven to 350 degrees. In an oblong baking pan layer 1/4 noodles, 1/4 meat mixture, 1/4 cottage cheese mixture. Repeat until all ingredients are used, ending with a layer of noodles. Spread some Marinara over the last layer of noodles and sprinkle top with Parmesan cheese. Bake 45 minutes. (10 to 15 minutes longer if refrigerated first.)
Greek Steak Pitas with Dill Sauce


1/2 cup plain fat-free yogurt
2 teaspoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
1/2 cup fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
Cooking spray
4 (6-inch) pitas, cut in half
4 romaine lettuce leaves, halved
1/4 cup (1 ounce) crumbled feta cheese (I have used bleu cheese too.)

Prepare grill or broiler.To prepare sauce, combine first 5 ingredients, stirring with a whisk.
To prepare steak, combine juice and next 4 ingredients (juice through steak) in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade. (I like to marinate 1/2 day) Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Line each pita half with 1 lettuce leaf half. Divide steak evenly among pita halves. Spoon 1 tablespoon sauce and 1 1/2 teaspoons cheese into each pita half. Yield: 4 servings (serving size: 2 stuffed pita halves)

Marinated Flank Steak
2 pounds flank steak
Orange-Soy-Ginger Marinade (see Sauces and Marinades)
2 teaspoons brown sugar
Vegetable cooking spray

1. Place flank steak in a shallow dish; pour marinade over steak. Cover and chill at least 2 hours or up to 8 hours. Remove steak from marinade, and pour marinade into a small saucepan. Stir in brown sugar.
2. Bring marinade to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring often, 3 to 4 minutes or until slightly thickened. Remove from heat.
3. Coat cold cooking grate with cooking spray, and place on grill over medium heat (300° to 350°). Place steak on cooking grate, and grill 10 minutes; turn and grill 8 more minutes or to desired degree of doneness. Serve with marinade. Yield:Makes 4 servings
Southern Living, MAY 2007

Seven Layer Casserole
1 pound ground beef
2 C sliced potatoes
1 C sliced onions
1 C sliced onions
1 C sliced carrots
1 15 ounce can peas
1 can tomato soup

In a skillet, brown ground beef. While meat is cooking, spray a casserole dish with cooking spray. Layer potatoes, carrots, onions, mushrooms, and peas. Top vegetables with drained, fully cooked ground beef. Spread tomato soup over top of casserole. Bake 350 for 1 hour.
Harriett's Little Cheddar Meat LoavesThese are really good!
1 egg
¾ cup milk
1 cup (4ounces) shredded cheddar cheese
½ cup quick-cooking oats
½ cup chopped onion
1 tsp salt
1 lb lean ground meat
2/3 cup ketchup
½ packed brown sugar
1-1/2 teaspoons prepared mustard

In a bowl, beat egg and milk together. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into 8 loaves; place in greased 13x9 baking dish. Combine ketchup, brown sugar, and mustard; spoon over loaves. Bake, uncovered at 350 for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160.

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This web site is from my years of collecting recipes that I have enjoyed. You will find recipes I've clipped from newspapers, copied out of cookbooks, recipes from relatives and friends. I've given credit when I remembered from whom or where I got the recipe. The recipes that say "Julie's" in front of them, do not mean I created it. I've just made it so many times, I now claim it as my own. Others' names in front of the recipes only mean they gave me the recipe. They may not be the original creator. I have not tested all of these recipes except the ones with my name in front of them, but I'm sure they are GREAT!


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