cut up pieces of leftover roast beef and boiled potatoes and simmer them together in a small amount of water. add half & half cream and thicken the mixture with flour. serve over biscuits.
ROAST RERUN
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Category Archives: BEEF
SIRLOIN STEAK
1 boneless sirloin steak (about 1″ thick and 1 1/2 pounds)
1/4 cup cornstarch
1 tablespoon ground mustard
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons oil
1 can (14 1/2 oz) diced tomatoes, undrained
1 medium onion, thinly sliced
1 medium carrot, diced
cut steak into serving size pieces. combine corn starch, mustard, salt and pepper; rub half over steak. pound with a meat mallet to tenderize. rub with remaining cornstarch mixture; pound on both sides with the mallet. in a skillet, brown steak in oil. transfer to a greased 2 1/2 quart baking dish. top with tomatoes, onions and carrot. cover and bake at 350° 1 1/4-1 1/2 hours or until meat is tender. serve over noodles if desired.
4-6 servings
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ITALIAN FLANK STEAK
2 envelopes (.7 oz ea) italian dressing mix
2 tbs oil
1 tbs lemon juice
1 flank steak (1 lb)
combine dressing mix, oil & lemon juice. brush onto both sides of steak; place in a shallow dish. cover and refrigerate several housrs or overnight. grill over hot coals 4 minutes per side for medium, 5 minutes per side for medium-well, or until desired doneness is reached.
4 servings
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OLD-FASHIONED POT ROAST
3-3 1/2 pound chuck roast
1 envelope onion OR beefy onion soup mix
2 1/4 cups water
in dutch oven, brown beef. add soup mix blended with water. simmer, covered, turning occasionally, 2 1/2 hours or until beef is tender.
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DIJON SIRLOIN TIPS
1 1/4 pound sirloin tips, cubed
2 tablespoons butter OR margarine
1 tablespoon oil
3 cups sliced fresh mushrooms
1 garlic clove, minced
1/2 cup beef broth
1/4 cup white wine vinegar
1 1/2 teaspoons soy sauce
2 teaspoons dijon mustard
2 teaspoons cornstarch
1/2 cup whipping cream
in a large skillet, brown meat in butter and oil; transfer to a 2 quart baking dish. in the same skillet, saute mushrooms and garlic until mushrooms are tender, about 3 minutes. pour mushrooms and liquid over meat. cover and bake at 300 degrees for 2 hours or until meat is tender. in the same skillet, combine broth, vinegar and soy sauce; bring to a boil. boil for 2 minutes; set aside. combine mustard, cornstarch and cream; stir into broth mixture. bring to a boil; boil for 2 minutes, stirring constantly. drain juices from baking dish into broth mixture. cook over medium heat, stirring constantly, until thickened and bubbly. add beef mixture. serve over noodles. garnish with parsley if desired.
4 servings
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CORNED BEEF & CABBAGE
1 corned beef brisket with spice packet (4-6 lbs)
2 tablespoons brown sugar
2-3 bay leaves
18-24 small potatoes, peeled
8-12 medium carrots, halved
1 large head cabbage, cut into wedges
HORSERADISH SAUCE:
3 tablespoons butter
2 tablespoons flour
1-1 1/2 cooking liquid (from brisket)
1 tablespoon cider vinegar
1 tablespoon sugar
1/4 cup horseradish
place brisket in a large dutch oven. cover with water. add brown sugar and bay leaves. (if spice packet is enclosed with brisket and add it also.) bring to a boil. reduce heat; cover and simmer for 2 hours.
add potatoes and carrots. return to boiling. reduce heat; cover and simmer 30-40 minutes or until meat and veggies are just tender. if your dutch oven is not big enough for cabbage to fit, remove potatoes and carrots and keep warm (they can br returned to cooking liquid and heated through before serving.)
add cabbage; cover and cook about 15 minutes or until tender. discard bay leaves. remove cabbage and meat. strain and remove about 1 1/2 cups cooking liquid. let meat stand a few minutes. slice meat across the grain. serve with horseradish sauce. garnish with parsley if desired.
for horseradish sauce: in a small saucepan, melt butter. blend in flour. add 1 cup cooking liquid. stir until smooth. add vinegar, sugar and horseradish. cook and stir over medium heat until thick and bubbly. adjust seasoning with additional vinegar, sugar or horseradish if needed. thin sauce if necessary with the remaining cooking liquid.
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DIP ‘N DUNK STEAK SANDWICHES
melt 1 tablespoon shortening in a skillet. pan fry desired number of cubed steaks over medium-high heat, turning to brown on both sides. season with salt and pepper. remove steaks; keep warm. to make gravy, drain fat from skillet. for each serving, pour 1/3 cup water into skillet. heat to boiling, scraping brown bits from bottom of skillet. for each cup of water, stir in 1 teaspoon instant beef bouillon. set oven control to broil and/or 550 degrees. place desired number of buttered slices of french bread on an ungreased baking sheet. sprinkle with garlic salt. place sheet on broiler rack about 4″ from heat; toast until golden brown. place steaks between toasted bread slices; cut in half. serve gravy in individual small bowls. “dunk” sandwiches.
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COUNTRY-FRIED STEAK
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup buttermilk
1 cup crushed saltines
4 cubed steaks (1lb)
3 tablespoons oil
1 can cream of mushroom soup
1 cup milk
in a plastic bag or bowl, combine flour, salt and pepper. place buttermilk in a shallow bowl. place saltine crumbs in a plastic bag or bowl. coat steaks with flour mixture, then dip into buttermilk and coat with crumbs. in a large skillet over medium- high heat, cook steaks in hot oil for 2-3 minutes, or until golden brown. remove and keep warm. add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. serve gravy with steaks.
4 servings
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STEAK SUPPER IN FOIL
1 1/2 pounds steak
1 can cream of mushroom soup
1 envelope onion soup mix
3 medium carrots, cut in fourths
2 stalks celery, cut in 2″ pieces
3 medium potatoes, cut in fourths
2 tablespoons water
preheat oven to 450 degrees. place 24″x18″ piece of aluminum foil in baking pan. place steak on foil. mix soup and soup mix. spread on steak. top steak with veggies. sprinkle water on veggies. fold foil over and seal securely. bake until tender, about 1 1/2 hours.