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Beef Fajita Bowls

24 Aug

1 cup uncooked regular long grain rice 
1 lb boneless beef sirloin steak 
2 tbs vegetable oil 
1 flour tortilla for for burritos, cut int 4 x 1/2″ strips 
1 bag frozen stir fry bell peppers and onions 
1/2 cup frozen whole kernel corn 
1 cup thick n chunky salsa 
2 tbs lime juice 
2 tbs chili sauce 
1/2 tsp ground cumin 
2 tbs chopped fresh cilantro 

Cook rice as directed on package. Meanwhile, cut beef with grain into 2″ strips, cut strips across grain into 1/8″ slices. Heat 12″ nonstick skillet over medium high heat. Add oil, rotate skillet to coat bottom. Cook tortilla strips in oil 1-2 minutes on each side, adding additional oil if necessary, until golden brown and crisp. Drain on paper towel. Add beef to skillet, cook and stir over medium high heat 4-5 minutes until beef is no longer pink. Remove from skillet. Add bell pepper mixture and corn to skillet, cook and stir for 1 minute. Cover and cook 2-3 minutes, stirring twice, until crisp tender. Stir in beef, salsa, lime juice, chili sauce and cumin. Cook 2-3 minutes, stirring occasionally, until hot. Stir in cilantro. Divide rice among bowls. Top with beef mixture and tortilla strips. Serves 4.

Sweet And Sour Burgers

22 Aug

1 can (8 oz) shredded sauerkraut, drained 
1/2 cup whole berry cranberry sauce 
1/4 cup chili sauce 
1/4 cup water 
3 tbs brown sugar 
1 egg, slightly beaten 
1 envelope (1.35 oz) dried onion soup mix 
1/4 cup water 
1 1/2 pounds ground beef 
6 onion rolls, lightly toasted 

Combine first 5 ingredients in a saucepan, bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Combine egg, soup mix and water in a small bowl, let stand 5 minutes. Add ground beef, mixing well, shape into 6 patties. Grill patties over medium coals for 5 minutes on each side or to desired degree of doneness. Place hamburger patties on toasted onion rolls, serve with sauce. Serves 6.

Beef and Chicken Kabobs

19 Aug

1 pound beef sirloin steak
1 14 1/4-oz. 
can pineapple slices
1/2 cup catsup
3 tablespoons vinegar
2 tsp. instant beef bouillon granules
1/4 cup finely chopped onion
1 tsp. celery seed
1/2 tsp. ground cinnamon
1 bay leaf
12 small whole chicken wings

Cut beef in 1 inch pieces. Drain pineapple; reserve syrup. Cover and refrigerate pineapple. Add water to syrup, if necessary, to measure 3/4 cup liquid; combine with catsup, vinegar, bouillon, onion, celery seed, cinnamon, allspice, and bay leaf. Add meat pieces to marinate. Cover; refrigerate several hours, stirring occasionally. Drain meat, reserving marinade. Quarter each pineapple slice; place 2 pieces together. Thread on skewers alternately with beef and chicken. Grill over hot coals until done, about 20 minutes, turning and brushing occasionally with reserved marinade. Heat remaining marinade; pass with kabobs. Makes 6 servings.

Busy Day Roast

16 Aug

4-5 lbs frozen beef roast 
1 can (16 oz) tomatoes 
1 packet of dry onion soup mix 

Place roast in crock pot while still frozen. Mix tomatoes and dry onion soup mix together. Pour mixture over the roast. Put the crock pot on high for 1 hour then to low setting heat. Can add small red potatoes and carrots during the last 3 hours, if desired. The meat has its own gravy when cooked. Takes approximately 8 hours.

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