Archive for the ‘BEEF’ Category
Braised Beef in White Wine
October 1, 2017 Lee
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Braised Beef in White Wine

The original title of this recipe was very misleading, called sirloin tips. First off, tips are scraps from roast cuts, aka, stew meat, but 'tips' seems to be the buzzword this year. The other misleading thing was the recipe called for a sirloin steak, cut into pieces, and those pieces suddenly became sirloin tips. I am not going to state any particular type of steak or cut to use, especially for where I live, just go with a cheap cut of beef. When I make this I will get exact measurements as well.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 250 grams beef, cut into 1 1/2 inch cubes
  • 2-3 tablespoons all purpose flour
  • salt and pepper, as desired
  • garlic powder, as desired
  • 1-2 tablespoons olive oil
  • 1 small onion, diced
  • 2 tablespoons butter
  • 4-6 fresh mushrooms, sliced, Shiitake would be nice
  • 1/4 cup white wine
  • 1/2 cup beef broth, fresh or from powder
  • 1 tablespoon cornstarch

Instructions
 

  • In a medium size bowl, mix together the flour and salt, pepper, and garlic powder as desired. Toss the beef cubes in the flour.
  • Heat the oil in a large non stick skillet, when hot, add the beef cubes and saute until just about rare to medium rare, just use the touch test to tell what is good to your liking.
  • Add the onions and cook those until softened, then add the butter, then the mushrooms. stir everything around and when the mushrooms are wilted and starting to brown, remove everything from the pan and cover to keep warm.
  • To the same pan add the wine and let that reduce a tittle bit then add the broth and bring to a boil, return the beef and vegetables to the pan and reduce to a simmer and cover. Simmer for about an hour, stirring occasionally, or until the beef is tender.
  • When the beef is tender, mix together the cornstarch with a 2 tablespoons of cold water to make a slurry. Add to the skillet and stir in to thicken the sauce a little.
  • Serve with mashed potatoes or rice and a vegetable for a complete meal.

Notes

Figure about 50 Baht for 250 grams of beef. For 2 servings, this is about 74 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF
Smothered Salisbury Steak
September 28, 2017 Lee
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Smothered Salisbury Steak

Sounds great, on my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1/2 cup Italian bread crumbs, OR make from a shortcut
  • 1 egg, lightly beaten
  • 1/2 cup onion, diced
  • 1 teaspoon steak seasoning
  • 1 tablespoon cooking oil
  • 2 tablespoons butter, divided
  • 1/4 cup cognac, or red wine
  • 250 grams fresh mushrooms, sliced
  • 2 cups beef stock, fresh or from powder
  • 1 packet brown gravy, OR make from a shortcut

Instructions
 

  • In a large mixing bowl, add the beef, 1/4 can of the mushroom soup, bread crumbs, egg, onion, and steak seasoning. Combine thoroughly, divide the mixture into 4 parts, then form each part into an oval.
  • In a large non stick pan, heat the oil and 1 tablespoon of butter. Add the patties and brown on each side then remove to a plate.
  • Remove the pan away from the heat and add the remaining butter and cognac (or wine), then return the pan to heat, when hot, saute the mushrooms until browned, then stir in the stock and gravy mix, then stir in the remaining mushroom soup. Add the patties to the pan and spoon the gravy over them, cover the pan and simmer for 20 to 25 minutes to thicken the gravy and finish cooking the patties through.
  • Serve with mashed potatoes, pasta, or even rice.

Notes

Figure about 100 Baht/500 grams of beef. For 4 servings, this is about 74 cents per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Italian Bread Crumbs, Brown Gravy.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF
Beef & Potato Pie
September 23, 2017 Lee
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Beef & Potato Pie

Sounds, this is a major change from what I read, the original recipe called for sliced canned potatoes. I understand the convenience in the states for that, but wow, I never heard of canned potatoes before. So for this recipe, you will be doing some cooking, but probably more healthy than canned potatoes. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground beef
  • 500 grams potatoes, sliced and boiled to tender
  • 1 cup 4 cheese blend, shredded
  • garlic powder, to taste
  • seasoning salt, to taste
  • black pepper, to taste
  • olive oil, as needed

Instructions
 

  • Slice the potatoes, skin on or off is your choice, slice about 1/4 inch thick. Boil until just tender, drain.
  • Preheat your oven to a high broiler temp or if using a counter top oven, heat the top coil to about 190 C, grease a 8 or 9 inch pie dish with butter, Pyrex would be perfect.
  • Add the beef to a non stick skillet with a splash of olive oil, season with salt, pepper, and garlic powder. Brown the beef and cook through. Remove from heat, drain fat and set aside.
  • Place a layer of 1/3 of the sliced cooked potatoes on the on the bottom of the pie dish, season with salt and pepper and sprinkle about 1/3 of the cheese, place in the oven until the cheese is melted.
  • Add the ground beef to the pie dish and spread into a layer, sprinkle with another 1/3 cup of cheese, cover with remaining potato slices, season again with salt and pepper as desired, back into the oven and broil for 6-7 minutes. Remove from oven.
  • Sprinkle with the remaining cheese, back into the oven and broil for another 1-2 minutes to melt and start browning the cheese. Remove and let rest 5 minutes, serve with a vegetable on the side for a good meal.

Notes

Figure about 100 Baht/500 grams of beef and 80 Baht for the cheese. For 6 servings, this is about 89 cents per serving.
Shortcut: Seasoning Salt.
Variants: 1. Use ground pork in place of beef. 2. Add some chopped onion and or garlic to the ground meat when browning. 3. Think mashed potatoes instead of sliced and boiled. 4. Use any cheese you want.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF
Russian Beef Stroganoff
August 29, 2017 Lee
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Russian Beef Stroganoff

Natasha's Kitchen, Natasha Kravchuk, United States.
This is the classic Russian Stroganoff, and sounds very good! Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine Russian
Servings 4 servings

Ingredients
  

  • 1 kilo beef, sirloin if you have it, (2 lb)
  • 1 teaspoon Mrs. Dash Seasoning, Shortcut
  • â…› teaspoon black pepper
  • ½ teaspoon salt
  • â…› teaspoon paprika
  • 2 tablespoons olive oil
  • 1½ tablespoons soy sauce
  • 1½ cups water
  • 1 clove garlic, smashed and finely minced
  • 1½ cups whipping cream
  • 2 tablespoons butter, melted
  • 1½ tablespoons all purpose flour

Instructions
 

  • Prep the beef by trimming away excess fat, remember, some fat provides flavor (and inches to the waistline) so remove any extra fat, then cut into ½ inch strips.
  • Fill a pot halfway with water and heat, when it is boiling, add the beef and bring back to a boil. Spoon off any foam that forms on the surface. When there is no more foam, remove from heat and pour into a strainer and rinse with water.
  • Add the beef to a pot with a tight fitting lid and add ¾ cup of water then add the Mrs. Dash Seasoning, salt, pepper, soy sauce, paprika, and olive oil, stir together and simmer over medium heat, check occasionally to see if you need to add more water, there should be enough water to keep the beef moist but not soupy. Cook for 1 hour and check beef for tenderness, continue cooking, with more water if needed if the beef is not tender.
  • When the beef is tender, stir in the garlic and whipping cream. mix the melted butter with the flour with a small whisk or fork then stir that into the beef.
  • Simmer for an additional 20 to 30 minutes. Beef should now be good and tender with the sauce in a gravy like consistency. If the mixture gets too thick just thin it out with a bit more cream.
  • Serve with mashed potatoes.

Notes

Figure about 200 Baht/kilo. For 4 servings, this is about $1.47 per serving.
Shortcut: Mrs. Dash Seasoning.
Variant: 1. Add sautéed fresh mushrooms.
* Fair Value $1.01 to $1.50 per Serving,: RUSSIAN,BEEF
Panang Curry with Beef or Chicken
August 27, 2017 Lee
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Panang Curry with Beef or Chicken

Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 1 packet Panang Curry paste, Lobo brand
  • 1 cup coconut milk
  • 1 cup water
  • 250 grams beef, sliced, or chicken in bite size pieces
  • kaffir lime leaves, as desired
  • Bird's Eye Chilis, as desired
  • fish sauce, to taste
  • cooked rice, for serving

Instructions
 

  • This is the packet you need, widely available in the US and is at nearly every grocery store in Thailand.
  • Heat a skillet on medium heat and add the coconut milk and the contents of the packet and stir to mix together.
  • Add the beef or chicken. Stir fry and cook until cooked through. Add 1 cup of water and bring to a boil.
  • Add kaffir lime leaves and chilies as desired and cook until meat is tender. Taste and season with fish sauce as desired.
  • Serve with hot cooked rice.

Notes

Low cost.
Recipe from a curry paste packet.
* Best Value $1 or Less per Serving,: THAI,BEEF,CHICKEN & TURKEY
Grilled Steak Kebabs
August 26, 2017 Lee
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Grilled Steak Kebabs

First off, this is on my to cook list! Second, these sound delicious! Vinegar tenderizes meat, this marinade sounds perfect and a very good flavoring as well. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 skewers

Ingredients
  

For the Kebabs

  • 1-1 1/2 kilos sirloin steak, see Step 1
  • 2 medium zucchini, sliced into thick rings
  • 1 medium red onion, cut into 1 inch pieces
  • 8 12 inch skewers, steel or wood

For the Marinade

  • 1/4 cup white vinegar
  • 1/4 cup soy sauce
  • 1/4 cup BBQ sauce
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon garlic salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Whisk together the marinade ingredients in a bowl. Place the chopped beef in a zip lock bag. Pour the marinade into the bag, squeeze out as much as air you can, seal, and squish the beef around to coat with the marinade. Place the bag in the fridge for at least 8 hours to tenderize the beef.
  • If using wood skewers, soak them in water for about 20 minutes while you prepare the vegetables. Drain the beef and skewer alternating the vegetable after each piece of beef.
  • Prepare your grill for medium heat and grill the skewers, rotating them every 2 to 3 minutes, for about 8 to 10 minutes or to your level of doneness such as rare, medium or well. Remove from heat and let rest for 5 minutes, serve with sides of your choice.

Notes

The beef will cost about 200 Baht/kilo, for 1 1/2 kilos, 300 Baht. Figuring 1 skewer person, this is about $1.10 per serving.
Inspired by the recipe Grilled Steak Kebabs from Natasha's Kitchen.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Liver & Onions
July 4, 2017 Lee
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Liver & Onions

Basic liver and onions, a satisfying meal, this can be beef or pork liver. Easy available ingredients. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 750 grams beef liver, sliced, or pork liver
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • all purpose flour, for dredging
  • 3 tablespoons olive oil
  • 1-2 onions, thinly sliced
  • 1 cup beef broth, fresh or from powder

Instructions
 

  • Place enough flour in a large bowl to coat the liver. Add salt and pepper to taste. Slice liver and dredge in seasoned flour.
  • Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
  • Place sliced onions in the skillet with the liver and pour beef broth on top of liver and onions.
  • Cover and simmer on low until onions are tender and broth forms a nice gravy.
  • Serve with mashed potatoes and a vegetable.

Notes

I cannot price this until I buy beef liver again, this should be low cost though.
Variants: Add sliced mushrooms when you add the onions. If the gravy is minimal, stir in some milk.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BEEF
Lebanese Beef & Green Beans
June 15, 2017 Lee
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Lebanese Beef & Green Beans

Stephen Connell, United States.
Sounds great, green beans here would be long beans, perfect. Serve over mashed potatoes or rice. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Lebanesee
Servings 6 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 500 grams ground beef, (1 lb)
  • 500 grams fresh long beans, cut into 1 inch pieces, (1 lb)
  • 4 cups pasta sauce, Shortcut
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons red wine
  • salt and pepper, to taste
  • mashed potatoes, or rice for serving

Instructions
 

  • In a large skillet over medium heat, warm the butter and the oil. Add the onions and cook slowly until tender, about 5 minutes. Add the garlic and saute until fragrant. Add the ground beef and crumble as it cooks. Stir in tomato sauce, Worcestershire, red wine, salt and pepper. Bring to a boil and then reduce heat to a low simmer.
  • Cover with lid and simmer for at least 20 minutes or up to an hour. About ten minutes before serving, add the green beans, stir and cover with lid once more. Serve with mashed potatoes or rice. Enjoy.

Notes

Figure about 100 Baht/500 grams of beef. For 6 servings, this is about 50 cents per serving.
Shortcut: Pasta Sauce.
* Best Value $1 or Less per Serving,: LEBANESE,BEEF
Khuushuur
June 9, 2017 Lee
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Khuushuur

This is Mongolia’s version of a handheld meat pastry. It’s a circle of wheat flour dough folded in half around a filling of minced or ground or beef, and pan or deep-fried. Sounds good to me, this would be similar to pasty.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Mongolian
Servings 4 servings

Ingredients
  

  • 250 grams flour, wheat or all purpose is fine
  • 150 milliliters water
  • 400 grams fatty mutton, or fatty beef
  • 1 small onion, finely diced
  • 2 cloves garlic, smashed and minced
  • 1 tablespoon caraway seeds
  • 3 cups cooking oil, rice bran oil would be good
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 180 C. To make the dough, put the flour in a large bowl then gradually add the water, mixing to a firm dough. Knead lightly for a minute or two, then wrap in plastic wrap and put in the fridge while you make the filling.
  • Mix the meat with the onion, garlic, caraway seeds, and season with salt and pepper to your liking. Take the dough out of the fridge and divide into 16 pieces, then roll one out to a 10 cm (4 inch) diameter circle. Place a couple of heaped teaspoons of the meat mix on half of the circle but away from the edge, then fold one side over the meat. Press the edges together, then fold the sealed edge over again, crimping as you go. Repeat with the remaining meat and dough.
  • In a wok or large frying pan, heat the oil to around 180 C, or when a piece of bread sizzles and turns golden in less than a minute. Gently lower the khuushuur into the oil in batches of 3 or 4, and cook for around 4 minutes until golden. Once all the khuushuur are cooked, place on a foil lined baking sheet and cook for 10 minutes in the oven, then serve.

Notes

The beef would cost about 100 Baht/500 grams. For 4 servings, this is about 75 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF
Traditional Roast Beef Hash
June 6, 2017 Lee
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Traditional Roast Beef Hash

I have made this countless times when growing up, probably weekly for years, but we used venison for this. Key thing here is equal amounts of beef and potatoes with an onion or two thrown in. Servings, prep, and cook times are approximate for now until I make this here using an electric meat grinder.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams cooked beef, roast, boiled, pressure cooked, etc.
  • 500 grams potatoes, boiled, skin on is fine
  • 1-2 onions
  • cooking oil, your choice, as needed
  • salt and pepper, to taste
  • ketchup, for serving, very important

Instructions
 

  • Cut the beef, regardless of how you cooked it into chunks that fit in the hopper of your grinder. Cut the potatoes into quarters and for big potatoes, cut the quarters in half as well. Cut the onion(s) into quarters and cut each piece in half.
  • Run everything through your grinder, chuck of beef, potato, onion, until everything is ground.
  • Heat the cooking oil, bacon fat would be perfect, in a large frying pan, preferably a cast iron, on medium high to high heat.
  • Add the hash to the frying pan so that a half an inch of hash covers the bottom of the pan. If you have more hash to cook, do so in separate batches. Brown the hash, stirring only infrequently at first to make sure that the hash has an opportunity to brown well.
  • As you cook the hash, add pinches of salt and fresh ground pepper. Do this a couple of times with each batch of hash. Cook for at least 10 minutes and until the hash is well browned. Serve with ketchup, important.

Notes

The beef would cost about 100 Baht/500 grams, for 4 servings, this is 75 cents per serving.
Been making this for many years.
* Best Value $1 or Less per Serving,BEEF