Entree – Beef

Stay-a-bed Stew

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Years ago I had a recipe called Slug-a-bed Stew. I cannot find it anywhere!  Nothing on the internet is close.  The book had a mattress ticking cover and I think it was called “Cooking in Bed”.  Cannot find the book either.  This is what I remember.

Ingredients:

  • 2 pounds beef-stew meat, cubed
  • 1 pkg onion soup mix
  • 1 can cream of celery or mushroom soup
  • 1 soup can of red wine
  • 1 can pearl onions
  • 1 pt sour cream

Directions:

  1. Preheat oven 275°.
  2. Mix all the ingredients, except the onions and sour cream, in an oven-proof casserole that has tight-fitting lid.  (No, you don’t have to brown the meat.)
  3. Cover and cook in a preheated 275-degree oven for 4 1/2 hours.  DO NOT PEEK!
  4. Add onions and sour cream and cook 1/2 hour longer.
  5. Serve over noodles or rice.

Serves:  6

Source: See above.

Note:  Sometime I will add sauted mushrooms too.

 

Tri Tip Marinade by Margie

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Great for lamb or beef. 

Ingredients:

  • 1 onion
  • 1/2 head of garlic
  • 2 Tab tequila
  • 1/4 c orange juice
  • 1 – 2 tsp chipotle in adobo sauce
  • 1 tsp oregano
  • 1 tsp cumin
  • 2 tsp salt
  • 1 tsp Korean garlic chili
  • 1 tsp paprika

Directions:

  1.  Place all the ingredients except meat  in a food processor and whir until it is a chunky paste.
  2. Place meat and marinade in a zip lock.
  3. Place in fridge 1 hour to 1 day.

BBQ, broil, bake, or cook however you like.

Serves: Enough to marinate 3-5 pounds.

Source: Margie’s brain

 

Spanish Beef Stew

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Really hearty – good for the cold winter nights.  Even better when done ahead and re heated.

Ingredients:

  • 3 lbs pot roast, trimmed and chunked
  • 1/2 c sherry
  • 1 c Manzanilla (dry white wine)
  • 2 tsp paprika
  • 1/2 tsp ground cloves
  • pinch of saffron
  • 1/4 c sun-dried tomatoes
  • 3 onions chopped
  • 8 cloves garlic, chopped
  • 3 red bell peppers
  • 1 # mushrooms (Italian brown)
  • 1/4 tsp nutmeg
  • 1/4 c sherry
  • 1 c broth/water
  • salt and pepper
  • olive oil

Directions:  

  1. Preheat oven to 350°
  2. Combine onion, garlic, sherry wine, paprika, saffron. clove, salt and pepper in a zip-lock and marinate meat for 2 – 3 hours.
  3. Remove meat from marinade.
  4. Heat 1T olive oil in oven safe stew pot.
  5. Brown meat in olive oil.
  6. Remove meat – I put meat in storage container that I will use for leftovers.
  7. Add more oil if needed and saute onions.
  8. Add garlic and saute for 1 minute.
  9. Add meat, marinade, and tomatoes to pan.
  10. Cover and bake 350° for 1 1/2 hours.
  11. Heat 1T olive oil in large frying pan.
  12. Saute red peppers and remove to container.
  13. Add more oil if needed and saute mushrooms.
  14. Add nutmeg and remove to container with peppers.
  15. Deglaze pan with sherry.
  16. Add peppers, mushrooms, and broth to meat.
  17. Cover and return to oven and bake 1/2 hour.

If you want a thicker stew, place pot back on stove and add a roux of 2T flour and 2T butter blended together. Stir well and allow flour to cook and thicken stew.

Serve with noodles or rice

Serves: 8-12

Source: Margie’s imagination

Blender Bearnaise

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This really works, but be sure to use a blender, not a food processor.

Ingredients:

  • 3 Tab white wine vinegar
  • 1 tsp tarragon (crumbled)
  • 1 tsp chives (or green onion greens) chopped
  • 2 eggs
  • 2 Tab lemon juice
  • 1 c butter, melted, hot

Directions:

  1. Simmer vinegar, tarragon, chives until reduced to about 2 teaspoons.
  2. Place in blender with eggs and lemon juice.
  3. Blend for a few seconds.
  4. With blender turned on, slowly pour in the butter.

Serves: 1 1/2 cups

Source:  Sunset Cook Book for Entertaining

Enchilada Casserole

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So 60’s you have to love it!  It sits in the frig for days, freezes, reheats – doesn’t matter.  I have been known to make it with leftover turkey too.

Ingredients:

  • 2 lb ground beef
  • 2 onions, diced
  • 1 1/2 Tab oil
  • 3 dz corn tortillas
  • 1 can chili salsa (28 oz) ( I like to add 1 small can of tomato sauce.)
  • 1 can sliced ripe olives (the small one)
  • 1 1/2 lb Cheddar cheese, grated (6 cups)

Directions:

  1. Preheat oven 300°.
  2. Cook beef and onions until browned, stirring to crumble meat.
  3. Cut tortillas in 1 inch squares (use scissors).
  4. Place layer of 1/2 the tortillas in 9×13 baking pan, then a layer of 1/2 the beef.
  5. Smother with 1/2 the chili salsa and top with 1/2 the sliced olives and 1/2 the cheese. (I go light on the cheese so I’ll have lots for the top.)
  6. Repeat layers, topping with cheese.
  7. Bake uncovered 300° for 45 minutes.

Serves: 8-12

Source:  Newspaper (probably the San Francisco Chronicle)

Dumplings

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Chicken and dumplings are old, old favorites.  Dumplings also work on beef stew.

Ingredients:

  • 2 c Bisquick
  • 2/3 c milk

Directions:

  1. Mix thoroughly with a fork.
  2. Drop by spoon-fulls onto boiling stew (onto the meat, not into the juice).
  3. Cook uncovered over low heat for 10 minutes.
  4. Then cover and continue cooking 10 minutes longer.  Liquid should just bubble gently.

Servings:  Makes 10 – 12 dumplings

Source:  Bisquick Cookbook

Note:  To drop dumpling dough easily, dip spoon into broth each time before spooning dough.  Use rubber spatula to like dough from spoon.

Santa Maria Rub

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Santa Maria is a small town on California’s central coast near Hearst Castle, and it is famous for its great barbecued tri tip. Very competitive barbecuing in Santa Maria.  Its tri-tip barbecue is a cult thing!

Ingredients:

  • 2 tsp salt
  • 1 Tab garlic salt
  • 1 tsp celery salt
  • ½ tsp ground black pepper
  • ½ tsp onion powder
  • ½ tsp paprika
  • ½ tsp dried dill
  • ½ tsp dried sage
  • ½ tsp crushed dried rosemary

Directions:

Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl.

Serves:  Makes about 1/4 cup.

Source: Just a Pinch Recipes, Real Recipes From Real Home Cooks – added by Bonnie D

Gorgonzola Sauce

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I love all things blue cheesey and this is the BEST sauce for any beef.

Ingredients:

  • 4 c heavy cream
  • 3- 4 oz crumbly Gorgonzola(not creamy or “dolce”)
  • 3 tab freshly grated Parmesan cheese
  • 3/4 tsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 3 tab minced fresh parsley

Directions:

  1. Bring the cream to a full boil in a large saucepan over medium-high heat. Watch, it will boil over!
  2. Lower heat to an active simmer (just low enough it does not boil over) for 15 to 20 minutes, until it’s thickened, like a white sauce, stirring frequently.
  3. Remove from the heat.
  4. Add the Gorgonzola, Parmesan, salt, pepper, and parsley.
  5. Whisk rapidly until the cheeses melt.
  6. To reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Serves: Makes 3 cups

Source: Barefoot Contessa Parties! by Ina Garten

Port Sauce

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A good sauce for any beef dish.

Ingredients:

  • 4 tablespoons (1/2 stick) chilled unsalted butter, divided
  • 1/4 cup finely chopped shallots
  • 3 tablespoons Cognac or brandy
  • 1 fresh rosemary sprig
  • 1 teaspoon coarsely cracked black pepper
  • 1 cup ruby or tawny Port
  • 2 c Simple Homemade Beef Stock—buy it (sheesh!)

Directions:

  1. Melt 2 tablespoons butter in large saucepan over medium-low heat.
  2. Add shallots; sauté until soft, 3 minutes.
  3. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute.
  4. Add Port; bring to simmer.
  5. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes.
  6. Strain into medium saucepan, pressing on solids to extract as much liquid as possible.
  7. Discard solids in strainer.

DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill. 

  • Bring sauce to boil; whisk in remaining 2 tablespoons butter.
  • Season sauce to taste with salt and pepper.

Serves: 1 1/2 cups

Source:  Unknown – VPWL Gourmet committee did not include in the handout.

 

 

Roasted Beef Tenderloin

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You can serve this as an entree or an hors d’oeuvre if the party is really all about grazing.

Ingredients:

  • 1 beef tenderloin (4 To 5 Lbs.)
  • 4 Tab butter
  • garlic salt
  • Sour Cream Horseradish Sauce
  • Blue Cheese Butter

Directions:

  1. Preheat oven to 325°.
  2. Rinse meat well.
  3. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don’t want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor.
  4. If tenderloin is large, cut in half lengthwise and tie into 2 rounds.
  5. Put several tablespoons of butter all over the meat.
  6. Sprinkle meat generously with garlic salt.
  7. Place in a 325° oven until the internal temperature reaches just under 120°, about 40 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn’t overcook.
  8. Let meat stand ten minutes or so before slicing.

Sour-Cream Horseradish Sauce

Ingredients:

  • 1 c sour cream
  • ¼ c prepared horseradish, drained

Directions:

  1. Combine the sour cream and horseradish and mix well.
  2. Season to taste with salt and ground pepper.
  3. Store in the refrigerator, covered, until ready to serve.

Serves: 1 ¼ cup

Source: Joshua Paul, Pioneer Woman Cooking

Blue Cheese Butter

Ingredients:

  • 1/2 lb crumbled firm blue cheese (2 cups)
  • 1 cup unsalted butter, softened
  • 1/4 c Port

Directions:

Gently mash together all ingredients in a bowl with a fork, leaving some texture.

Serves: Makes about 3 cup

Source: Gourmet – October 2003
Comments: Butter keeps, covered and chilled, 1 week. It will freeze.