Image by cobalt123 via Flickr

Ingredients

• 4 Fillet Mignons, (5 to 6 oz)
• Salt, as required
• Black Pepper, as required
• 2 tbsp Pepper Corns
• 2 tbsp Butter
• 1 tbsp Oil, (sunflower or corn oil)
• 2 tbsp Brandy
• 2/3 cup Heavy Cream
• Parsley, (for garnish), chopped

Instructions Season the steaks on both sides with salt. Crush the pepper corns and spread them on a plate.Coat the steaks with the pepper corns. Melt the butter with the oil in a skillet. When the butter is foaming, add the steaks and cook overhigh heat for 2 minutes on each side. Lower the heat and continue cooking until the steaks are to your liking: rare steaks need 1 ~ 2minutes on each side, medium steaks need 3 minutes on each side, and well-done steaks need 4 ~ 5 minutes on each side. Lift out of the skillet and keep warm.

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Ingredients

• 1 1/4 lb lean beef stew meat, trimmed of fat, cut in 1-inch pieces
• 1 Tbsp vegetable oil
• 1 large onion, thinly sliced
• 1 1/2 C water
• 3/4 tsp caraway seeds
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 bay leaf
• 1/4 C white vinegar
• 1 Tbsp sugar
• 1/2 small head red cabbage, cut into 4 wedges
• 1/4 C gingersnaps, crushed

Instructions Brown meat in oil in heavy skillet. Remove meat and sauté onion in remaining oil until golden. Return meat to skillet. Add water, caraway seeds, salt, pepper, and bay leaf. Bring to boil. Reduce heat, cover, and simmer for 11/4 hours. Add vinegar and sugar, and stir. Place cabbage on top of meat. Cover and simmer for an added 45 minutes. 3. Remove meat and cabbage, arrange on platter, and keep warm. Strain drippings from skillet and skim off fat. Add enough water to drippings to yield 1 cup of liquid. Return to skillet with crushed gingersnaps. Cook and stir until thickened and mixture boils. Pour over meat and vegetables, and serve. Related articles by Zemanta

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Image via Wikipedia

Ingredients

• 1 lb Beef flank steak
• 2 tbsp Reduced-sodium soy sauce
• 4 tsp Oriental dark roasted sesame oil, divided
• 1 1/2 tsp Sugar
• 1 tsp Cornstarch
• 2 Cloves garlic, crushed
• 1 tbsp fresh ginger, minced
• 1/4 tsp Red pepper pods, crushed
• 1 sm Red bell pepper, cut into 1-in pieces
• 1 pk Frozen baby corn, (8 oz’s.)
• 1/4 lb pea pods, julienne

Instructions Cut beef steak lengthwise into two strips; slice across the grain into 1/8-inch thick strips. Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into strips. Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds. Add bell pepper and corn; stir-fry 1 1/2 minutes. Add pea pods; stir-fry 30 seconds. Remove vegetables. Stir-fry beef strips 1/2 at a time) 2-3 minutes. Return vegetables and beef to skillet and heat through. Makes 4 servings.

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Ingredients:

• 4 lb Boneless chuck
• 2 ea Onions, lg, thinly sliced
• 12 ea mushrooms, cut into chunks
• 1 1/2 tb Catsup
• 1 x  Salt & pepper
• 2 ea Green peppers, lg, sliced
• 1 1/2 cn Beer
• 1 tb Prepared mustard

Instructions: Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper and mushrooms and brown lightly. Pour beer over all, stir in catsup and mustard. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender.

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Ingredients:

• 2 lb Soup bone – (about 1/2 covered with meat)
• 1 1/2 ts Salt
• 1/4 c  Barley
• 1/2 c  Chopped celery
• 2 tb Fat
• 1/4 ts Pepper
• 1 c  Cubed carrot
• 2 c  Cooked tomatoes
• 2 qt Water
• 2 tb Minced parsley
• 1/4 c  Chopped onion
• 1 c  Fresh/frozen peas

Instructions: Remove meat from the cracked soup bone; cut meat into cubes and brown slightly in hot fat. Place meat, soup bone, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly 1 hour. Add barley and cook 1 hour longer. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes; cook 45 minutes. Add fresh peas and cook 15 minutes.

Ingredients:

• 1 lb Navy beans
• 1 lb Beef stew meat
• 1 lb Prunes
• 1 med-lg Onion
• 1 qt Cut carrots
• Salt and pepper
• 1 1/2 qt Cut potatoes
• 12 Whole cloves

Instructions: Soak 1 pound navy beans overnight. Cook beans, prunes, beef and vegetables separately. Do not drain. Mix all together and simmer until the flavors are mixed and meat is very tender.

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Ingredients:

• 3 lb Boneless chuck roast
• 1/2 ts Garlic powder
• 1 tb Vegetable oil
• 1/2 ts Pepper
• 1 tb Dried whole basil, crushed
• 1 c  Hot water
• 1 Small onion, ringed

Instructions: Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until tender. Remove from pan drippings to serve.

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Ingredients:

• 2 lbs. ground beef
• 32 oz. tomato-vegetable juice cocktail
• 3 potatoes, peeled and cubed
• 1 (16 oz.) pkg. frozen, mixed potatoes
• 1 onion, chopped
• Salt, to taste
• Pepper, to taste

Instructions: In a large pot over medium-high heat, saute the ground beef for about 5 minutes, or until tender. Drain excess fat. Add the tomato-vegetable juice and bring to a boil. Add the potatoes, vegetables and onion and bring back to a boil. Reduce heat to low and simmer for about 30 minutes, or until the potatoes re-tender. Salt and pepper to taste.

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Ingredients:

• 1-1/2 pounds extra-lean ground beef
• 1 cup chopped onion (about 1 large)
• 1 cup sliced celery (about 2 medium stalks)
• 1 cup uncooked pearl barley
• 2-1/2 cups water
• 1 tablespoon chile powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (28-ounce) can whole tomatoes, undrained

Instructions: Cook ground beef, onion and celery in nonstick Dutch oven, stirring frequently, until beef is brown; drain. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until barley is done and stew is desired consistency. 6 servings

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Ingredients:

• 1 ea Full Cut Round Steak *
• 3/4 c  Shredded Cheddar Cheese
• 3/4 c  Catchup
• 1/4 c  Whole Kernel Corn
• 1/3 c  Chili Sauce
• 1/4 c  Chopped Green Pepper
• 1/4 c  Brown Sugar
• 1/4 c  Chopped Pitted Ripe Olives
• 1/4 c  Wine Vinegar
• 1/2 c  Unbleached All-purpose Flour
• 2 tb Steak Sauce
• 3 tb Cooking Oil
• 1/2 ts Cumin
• 1/4 c  Water
• 1/2 ts Chili Powder
• 1/4 c  Shredded Cheddar Cheese
• 1 ts Meat Tenderizer
• 2 tb Sliced Pitted Ripe Olives
• 1/2 ts Salt
• 3 ea Tomato Roses
• 1/2 ts Pepper
• 1 x  Green Pepper Slices

Instructions: *     Steak should be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs.

Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chili powder in small saucepan; cook slowly 20 minutes.  Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet.  Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives.  Beginning with long side, roll steak tightly and tie with string.  Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan.  Pour remaining barbecue sauce and water over steak.  Cover tightly and cook slowly for 1 1/2 hours or until meat is tender.  During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives.  Place steak roll on warm serving platter.  Garnish with tomato roses.  Place green pepper slices around roses for leaf effect. Serve remaining barbecued sauce with beef roll. NOTE: Tomato Roses:  Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and continuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide.  (Pare off only the skin.)  Wrap one end of one strip around tip of index finger.  Continue wrapping, forming the petals of a rose.  Gently lift tomato rose from finger tip to serving platter.  Repeat for other roses.