Smothered Steak

These are so good. Serve them with mashed potatoes, rice, or risotto.

1 lb cube steak (about 4-6 pieces)

1/2 c butter

2 medium onions, sliced and separated into rings

4 oz sliced mushrooms

4 Tbsp all purpose flour

2 cans (10 1/2 oz) beef consommé*

1 c white wine

1/2 tsp salt

1/4 tsp pepper

Melt 1/4 cup of butter in pan over medium high heat. Sprinkle steaks with salt and pepper and brown in butter. Remove from pan and set aside.

Add mushroom and onion to pan drippings and cook until tender.

Add remaining butter to pan to melt. Sprinkle flour over onion and mushrooms; stir well.

Gradually add consommé and wine. Cook until thickened, stirring constantly.

Place steaks in onion mixture; cover and simmer over low heat for 20-30 minutes or until steaks are tender.

*I used beef stock and two tubes of Swanson Flavor Boost (beef). It is a concentrated broth, adding lots of flavor.

Perfect Prime Rib Every Time

This comes out perfect. Make sure NO ONE OPENS THE OVEN DOOR. You can use other types of beef roasts also. I suggest you use the 5 minute timing described below. Six minute timing will yield a light pink center cut, with well done ends. Seven minutes would be cooked throughout. The timing is crucial, so use a timer for sure. Also, keep the meat refrigerated until ready to bake. Baking beef that has been left out at room temperature before roasting can create an undesirable gray ring in the sliced meat.

1 prime rib roast with or without bone (any size)*

Preheat oven to 550º.

Make a rub of salt, pepper and garlic powder and apply to meat.

Place meat in a shallow roasting pan, fat side up.

Roast at 550º for 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE. Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.

At the end of the 2 hours, remove meat from oven to slice; it comes out perfect every time. Works the same with Roast beef. Try it you won't be disappointed. 

*Bone-in meats are always better tasting. And the bones will make some great vegetable soup later.

Corned Beef with Honey Mustard Glaze

This got resounding reviews at my St. Patrick's Day party. I forgot to use the Pepsi when baking it, but it was delicious without it. Also, the corned beef package says to simmer it for 90 minutes per pound for the best tenderness, which would have been six hours. I simmered mine for five hours and it was very tender.

Prepare Corned Beef using instructions on package. Once fork tender remove from water.

   

Preheat oven to 350°.

In an 8X13" cake pan add a half can of Pepsi, Coke or 7-Up to pan, then put corn beef in pan.

Mix 1/3 cup of honey and 1/3 cup of Guldens Spicy brown (or any brown or deli mustard) together, spread mixture over top and sides of corned beef.

   

Bake at 350° for 20 minutes; remove corn beef, slice across the grain and serve.

While baking the corned beef in oven, cook the cabbage, carrots and potatoes in beef broth or water with a couple beef broth cubes, on top of the stove.

Never Fail Prime Rib Roast

I made this for Christmas, 2011. Great!

Standing Rib Roast

(1 Rib - Serves 2 People)

(2 Ribs - Serves 4 People)

(3 Ribs - Serves 6 People)

Freshly Ground Black Pepper

Salt

The timetable for roasting by this method is approximately 15 minutes per rib, or 5 minutes per pound of trimmed, ready-to-cook meat. For example, a 3-rib roast, weighing 8-9 pounds, will roast for 40-45 minutes.

Bring the roast to room temperature. This takes about 3 hours.

Preheat the oven to 500 degrees. Place the roast in a shallow roasting pan. Season the meat generously with black pepper and salt.

To protect your oven from spattering fat, place a tent of aluminum foil loosely over the top of the meat. Roast according to the above timetable, following the minutes exactly. If you have a timer, set it to remind you. When the cooking time ends, turn off the oven heat, BUT DO NOT OPEN THE DOOR.

Allow the roast to remain in the oven for at least 1 hour, or until the oven is lukewarm, which is about 2 hours. The roast will be beautifully rare inside and retain a crunchy outside and an internal temperature suitable for serving for as long as 2 hours.

Meatballs

Serve with spaghetti, or make them larger and use for meatball sandwiches.

2  Tbs  butter
2  Tbs  margerine
1  lb  ground round steak
1/2  lb  ground pork
1/4  cup  fresh parsley, minced
3  Tbs  white wine
1/4  tsp pepper
1/4  tsp  oregano
1  tsp  salt
1/8  tsp basil
1/8  tsp  baking soda
1/2  cup  bread crumbs
2  eggs, beaten
1/4  cup  grated parmesan cheese
1  clove  garlic, crushed

Melt butter and margerine in skillet.

Combine remaining ingredients anf form into meatballs about 1-1/2" diameter. Fry over low heat, turning often. Add your favorite spaghetti sauce and simmer all about one hour.

Some people prefer to cook the raw meatballs right in the spaghetti sauce. I have done this, and it's good. But quite honestly, I prefer the fried method.

London Broil with Mushroom Gravy

This recipe came from a neighbor back on Bonnie Drive, Hannah Curtis.

2  Tbs  ketchup
1  Tbs  soy sauce
1/2  tsp  thyme
1/4  tsp  pepper
2  lbs  flank steak

Combine and brush on the flank steak. Marinate 30-40 minutes. Broil 3-4 minutes per side (rare), 4" from heat. Or grill over charcoal (I always do this). Serve with Mushroom Gravy.

Mushroom Gravy:
1/2  lb  sliced mushrooms
4  Tbs  melted butter or margarine
2  Tbs  flour
2  Tbs  white wine
1  can  beef broth
1  Tbs  parsley
1/4  tsp  pepper
Dash of thyme

Saute sliced mushrooms in melted butter. Add flour, wine, beef broth, parsley, pepper, and thyme. Simmer until thickened. Serve over thinly slice flank steak. Pass the remaining gravy.

CeCe's Prime Rib Roast

Whatever size roast you choose, be sure to get one with the bones still intact.  Sometimes the butchers cut the ribs away from the meat.  This translates to lost flavor.  If the chine (a semi-clear membrane found under the rib bones) is still intact, remove it.  (Lift a corner of the chine up with a knife, then using a paper towel for grip, just tear it off.)

 

Preheat oven to 500°

Remove roast from fridge at least 3 hours before preparing.  Must be at room temperature.  Salt the roast and place fat side up on a rack in a baking pan*.  Put (uncovered) in a fully heated oven and immediately turn the temperature down to 350°.  Cook 15 minutes per pound for medium rare.  Remove from oven and let rest 20-30 minutes before carving, to redistribute the juices.  If you carve it sooner, the juices will run out of the meat.  Lightly salt slices after carving. 

(*If you don’t have a large roasting pan with a rack, you can use a rack used to cool cookies on, placed in a pan or baking sheet large enough to hold it.  But you may want to check out TJMaxx, Marshalls, or Homegoods for a large roasting pan with a rack included, if you plan on ever making this again.  I get them there for my kids.)  

Whiskey Glazed Corned Beef

This recipe is a pot o' gold. The meat is simmered slowly on the stove top for several hours until it is fork tender (This step can be done the day before). Then it is glazed with a sweet whiskey sauce and placed under the broiler until it is dark and sticky. Sliced not too thick, but not too thin--it just melts in your mouth. 

From my cyber friend, Joyce. 

1  corned beef, about 4 pounds

1/3  cup  ketchup

1/4  cup  whiskey (I use Jack Daniel's)

1/4  cup apple cider vinegar

2  Tbs  packed brown sugar

2  Tbs  soy sauce

1  tsp  yellow mustard

Place the corned beef, fat side up, in a large stock pot. Cover with water and bring to a simmer. Cover and continue to simmer over low heat until the beef is fork tender, about 3-3 1/2 hours. (Can be prepared the day before by chilling the meat in the liquid. Bring to a simmer the next day and proceed with the recipe.)

Position oven rack to top third of the oven. Preheat the broiler. Line a rimmed baking sheet with foil, top with a rack and spray with non-stick cooking spray. Transfer the cooked beef to the prepared rack, fat side up. Using a sharp knife, trim the fat.

In a small saucepan, whisk the remaining ingredients and bring to a boil over medium-high heat. Continue to boil until the mixture has slightly reduced and thickened, about 7-10 minutes. Spoon the glaze evenly over the beef. Place under the broiler and cook until the glaze has darkened and started to caramelize, about 5-10 minutes depending on how hot your broiler is. Watch carefully, you do not want the glaze to burn. Remove from the oven and allow the meat to rest for 15 minutes before slicing.

Beef Stew

This is an easy dinner for a busy day.

1  lb  beef stew meat
6 - 8  carrots, peeled and cut up
6 - 8  med  potatoes, cubed
2  small  onions
1 - 2  Tbs  salt
2  Tbs minute tapioca
1  Tbs  sugar
1  cup  tomato juice

Place all the veggies and meat in an oblong baking dish. Mix the salt, tapioca, and sugar together. Sprinkle over all. Pour tomato juice on this. Cover and bake for 4 hours @250 degrees.

Veal Chops

This super easy dish is fit for a king. From my girlfriend Mary Lou Alfini, it can easily be increased.

2  shoulder veal chops
Butter and oil for saute
1/2 onion, chopped
2  cloves  garlic, minced
3  beef bouillon cubes
1  cup  water
1/2  cup  white wine
Green pimento stuffed olives

Sauté chops in butter and oil (about 2 Tbs each). Remove meat from pan and sauté onions and garlic.

Dissolve bouillon cubes in very hot water. Add to sautéed mixture, along with the wine. Return the veal to the pan. Cover and simmer on very low heat for 3 - 3 hours. Alternatively, you can bake in the oven @300 degrees for one hour; or @250 degrees for 1-1/2 hours.

Add sliced olives before serving. Serve over wide egg noodles.

Grilled Flank Steak with Red Onion Marmalade

This is from Culinary Thymes, a great cooking magazine. Not sure if it's still in publication.

Marinade:
2/3  cup  soy sauce
2/3  cup  vegetable oil
4  cloves  garlic, minced
2  Tbs  dark brown sugar
2  Tbs  tomato paste
2  Tbs  chili powder (use less if using a hot chili powder)
1  Tbs  ground cumin
1/2  tsp  cayenne pepper
2  flank steaks (about 1 to 1-1/2 lbs each)

Whisk marinade ingredients together. Place steaks in an extra-large plastic bag (or 2 large ones). Pour marinade into the bag(s). Marinate in the refrigerator for several hours, or overnight, flipping the bag several times.

Remove steaks and pat dry with a paper towel. Grill over med-hot fire about 4 - 5 minutes per side, or until meat is well-seared and dark brown. Let rest for 10 minutes or so, and cut into diagonal slices, across the grain. Serve with Red Onion Marmalade spooned on top.

Red Onion Marmalade:
1/4  cup  olive oil
1  Tbs  unsalted butter
3  red onions, thinly sliced
1/2  tsp  freshly ground black pepper
1  Tbs  sherry vinegar

Heat oil and butter in a large skillet, over low heat. Add onions and pepper. Cook for 30 - 40 minutes, or until the onions are very soft and sweet. Add sherry vinegar; stir and cook another 15 minutes.

Hamburger Pie

I fed this to my kids when they were growing up, and I’ve served it to guests as well. We still love  it today.  Easy, simple, and good.


1  lb  hamburger
1  medium  onion, minced
1  can  green beans, drained
1  can  tomato soup, undiluted
1  tube regular size refrigerator biscuits
Salt and pepper to taste

Brown the hamburger and onion in a skillet, seasoning with salt and pepper. Drain. Add beans and tomato soup concentrate.

Get it all nice and hot before turning into an oblong baking dish. Top with biscuits and bake @425° until biscuits are lightly browned, for 10 minutes or so.

NOTE: If the mixture isn’t good and hot before you add the biscuits, the bottoms of the biscuits will be soggy.

Try to find the smaller sized biscuits. The Grand size just don't bake as well. But if you have to use them, cut them in half.                                                     

Osso Bucco

8  large veal shanks (thick cut)
Salt and pepper to taste
1  cup  flour (for dredging)
7  Tbs  unsalted butter
3  Tbs  olive oil
1-1/2  cups  dry white wine
1 1/2  cups onion, finely chopped
3/4  cups  carrots, finely chopped
3/4  cup celery, finely chopped
1  tsp  minced garlic
4  cups  beef broth
1-1/2  cups  plum tomatoes, chopped


BOUQUET GARNI:
6  sprigs fresh parsley
4  sprigs fresh thyme
1  bay leaf
1/2  tsp  salt
Pepper to taste


GREMOLATA:
1/2  cup  fresh parsley, minced
2  Tbs  lemon zest
1  Tbs  garlic, minced

Season the veal shanks with salt and pepper; dredge in flour, shaking off excess. In a heavy skillet, heat 3 Tbsp. butter and 3 Tbsp. oil over med-high heat. Brown shanks, adding more butter and oil if needed. Transfer to platter.

Add wine to skillet to deglaze the pan. Boil until reduced to about ½ cup. Reserve in a small bowl.

In a roasting pan just large enough to hold shanks in one layer, cook the onions, carrots, celery, and garlic in the remaining 4 Tbsp. butter, until softened. Place shanks and any juices over the veggies. Add wine mixture and enough broth to almost cover the meat.

Spread tomatoes over top. Add Bouquet Garni. Cover and bring to a simmer. Transfer to a preheated oven 325° and bake for 2 hours, or until tender.

Transfer shanks to oven proof serving platter, using a slotted spoon. Keep warm.

Strain pan juices into a saucepan, pressing hard on the solids. Skim off the fat. Boil about 15 minutes, or until reduced to about 3 cups.

Baste the shanks in some of the reduced juices. Bake them, basting 3 or 4 more times, for about 10 minutes, or until well glazed.

In a bowl, combine the gremolata ingredients. Sprinkle the shanks with this and pour some juice around and over them. Serve remaining juices alongside.