Tag Archives: Beef

Beef and Broccoli

06 Wednesday Nov 2024

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Marinade

  • 1 lb steak
  • 2 TBS Hoisin Sauce
  • 1 1/2 TBS Soya Sauce (preferably low sodium)
  • 1/2 tsp white pepper

Sauce

  • 3/4 cup Chicken Stock
  • 2 TBS Hoisin Sauce
  • 2 TBS Light Soy Sauce
  • 1 1/2 TBS White Sugar
  • 1/2 tsp White Pepper
  • 1 TBS Corn Starch

Vegetables

Choose 10 oz of broccoli or your favourite veggies

Directions:

  1. Marinate the beef with at least 30 minutes in the refrigerator
  2. After Marinating fry beef with some oil until cooked
  3. In a pan or in the microwave, steam broccoli (or vegetable of choice) until cooked
  4. Add steamed vegetables to beef mixture and serve over rice or noodles.

Recipe source

Bravo Beef Stroganoff

10 Monday Jun 2024

Posted by in Home, Main Dishes

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Ingredients

  • 1 pound cooked roast beef or steak
  • 1 medium onion sliced or diced
  • 1 clove garlic minced
  • 8 ounces of button mushrooms, quartered
  • 1/2 to 1 tablespoon of fresh thyme or 1 teaspoon dry thyme
  • 2 tablespoons of all purpose flour
  • 3/4 cup sour cream
  • 1 tablespoon Worcestershire Sauce
  • 1 1/2 cups of beef broth
  • 1/4 cup dry parsley leaves or 1/2 cup fresh
  • 5 tablespoons of butter
  • Salt and pepper to taste
  • 10 oz of broad or wide egg noodles

Directions

  1. Add 1 tablespoon of butter to a skillet and add onion
  2. Cook onions until soft
  3. Add garlic and cook for about a minute or until fragrant
  4. Add 2 tablespoons of butter and cook mushrooms
  5. Add thyme and beef broth and whisk the sauce till smooth
  6. Fold in sour cream and continue to whisk
  7. Add the beef and parsley and cover
  8. Meanwhile cook the egg noodles for about 11-13 minutes
  9. Drain and add remaining butter
  10. Fold noodles into sauce
  11. Add salt and pepper if needed and serve with a dollop of sour cream on top

Enjoy

Boeuf (Beef) Bourguignon

29 Thursday Oct 2020

Posted by in Main Dishes

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INGREDIENTS

  • 250 ml (1 cup) Beef Broth
  • 50 ml (3 Tbsp) All purpose flour
  • 15 ml (1 Tbsp) Tomato Paste
  • 125 g (1/4 lb) Thick bacon or salt port (diced)
  • 1 kg (2 lbs) stewing beef, cubed
  • 250 ml (1 cup) chopped onions
  • 25 ml ( 2 Tbsp) Sherry Wine or Rye (optional)
  • 250 ml (1 cup) dry red wine
  • 5 ml (1 tsp) chopped parsley or dry parsley
  • 3 ml (1/2 tsp) salt
  • 1 ml (1/4 tsp) thyme
  • 1 ml (1/4 tsp) pepper
  • 1 ml (1/4 tsp) sugar
  • 1 bay leaf
  • 250 g (1 cup) fresh mushrooms sliced
  • 50 ml (1/4 cup) butter or margarine
  • 2 dozen pearl onions or 2 onions cut in quarter
  • 15 ml (1 Tbsp) butter or margarine
  • 2 large carrots (sliced) optional
  • 10 mini-potatoes (optional)
  • 3 tbsp of soya (optional)
  • 2 tsp of beef concentrate (optional)

DIRECTIONS

“Flour Mixture”

Mix together the broth, tomato paste and flour until blended.

(If using salt pork)

  1. Blanche in boiling water for about 5 minutes and dry
  2. Brown salt pork and when done remove from pan and set aside

(If using bacon)

  1. Brown bacon and remove bacon from pan and set aside.
  2. Drain oil from pan.

For both salt pork or bacon recipes

  1. Brown cubed beef on all sides and remove from pan.
  2. Drain oil from pan.
  3. Add the 1 cup of onions and sherry wine (or rye) and cooked over medium heat until onions are transparent.
  4. Pour “Flour Mixture” into pan and bring to a gentle boil, stirring constantly
  5. Add wine and seasonings (parsley, salt, sugar, thyme, pepper and bay leaf).
  6. Add the brown cubed meat and either bacon or salt pork
  7. Cover and simmer for 2 1/2 to 3 hours on stove top OR put everything into a Dutch Oven and put in oven at 325 degrees F. for 2 1/2 to 3 hours. (You can also put it into a slow cooker for 6 hours, add carrots and potatoes at this time along with soya and beef concentrate).
  8. If using a Dutch Oven add carrots and potatoes and optional soya and beef concentrate 40 minutes before serving.
  9. 15 minutes before serving sauté sliced mushrooms and (15 ml onions or 2 dozen pearl onions) in 50 ml of butter and add to meat mixture

Enjoy

Curry Comfort

05 Sunday Jul 2020

Posted by in International Dishes, Main Dishes

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Ingredients

  • 2 lbs (.907 kg) beef or chicken
  • 2 Tbsp vegetable oil
  • 4 cloves of garlic (finely diced)
  • 1 medium onion (diced)
  • 3 inch piece of ginger (finely diced) or 1-2 tsps
  • 1/2 tsp ground cinnamon
  • 1/8 to 1/4 tsp cayenne pepper (more or less depending on how “hot” you want it)
  • 2-3 Tbsp curry powder
  • 2 (13 oz.) cans of unsweetened coconut milk (or use beef or chicken broth)
  • Salt and Pepper

Directions

  1. Add oil, beef or chicken to a skillet and season with salt and pepper
  2. Cook meat on medium heat until golden brown and both sides
  3. Remove meat and set aside
  4. Add onion and cook til transparent
  5. Add ginger, garlic and spices and cook to release fragrance (1 minute)
  6. Add coconut milk or broth and simmer.
  7. Return meat to skillet and simmer for about an hour
  8. Serve topped with yogurt and a slice of naan bread

Enjoy

Beef Stroganoff

26 Monday Jun 2017

Posted by in Main Dishes, wrks4me - Recipes

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Beef Stroganoff

Ingredientswrks4me_terry_tested-11

  • 1 1/2  to 2 pounds round steak, cut into thin strips
  • All-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 8 ounces fresh mushrooms, sliced
  • 1 (10 3/4-ounce) can beef broth
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1 teaspoon garlic powder
  • 1 cup sour cream
  • Salt and black pepper
  • Cooked egg noodles

Directions

  1. Cut Beef into thin strips and put into a bowl
  2. Dust with flour and sprinkle with salt and pepper then add the garlic powder and mix
  3. In a fry pan add oil and brown meat, then put into a slow cooker
  4. Add onions to pan and brown lightly, add them to the slow cooker
  5. Add beef broth and mushroom soup to slow cooker
  6. Cook on low for 6 hours or until tender
  7. 1/2 hour before serving fry mushrooms in butter and add to slower cooker along with the sour cream
  8. Serve over cooked noodles with a dollop of sour cream

Enjoy

 

 

Beef and Barley Soup

27 Monday Mar 2017

Posted by in Soups, wrks4me - Recipes

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Beef and Barley Soup

Ingredients

  • wrks4me_terry_tested-111 1/2 cups of chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 3 cloves of garlic (minced)
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 2 tablespoons dried basil
  • 2 cups of diced beef
  • 1/2 cup pearl barley
  • 1 cup sliced okra
  • 8 cups of beef stock
  • 1/4 cup beef concentrate
  • Salt and Pepper to taste
  • Diced potatoes (optional)

Preparation

  1. Brown beef and set aside
  2. Saute onion, celery, carrots pot until onions are tender
  3. Add cooked beef and spices and garlic
  4. Add beef stock and beef concentrate
  5. Bring to a boil
  6. Salt and pepper to taste
  7. Add barley and okra and reduce to simmer for 1 hour or until barley is tender

Enjoy

Terry’s Beef Stir Fry

21 Wednesday Sep 2016

Posted by in Home, Low Carb, Main Dishes, wrks4me - Recipes

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Ingredients

wrks4me_terry_tested-11

  • 1 cup Water
  • 3 Tbsp Condensed Beef Broth (or substitute water and condensed beef broth for 1 cup of actual beef broth)
  • 3 Tbsp Soya Sauce
  • 3 Cloves of crushed garlic
  • 1/2 tsp red pepper flakes
  • 1 Tbsp cornstarch (2 tsp of Xanthan Gum)
  • 1 tsp sesame seed oil
  • 1 tsp canola oil
  • Beef cut into thin strips
  • Vegetables of your choice

Directions

  1. Put water, beef broth, soya sauce, pepper flakes and cornstarch or xanthan gum (into a measuring cup)
  2. In a pan, add canola oil. bring up heat and fry beef strips until tender.
  3. Remove beef from pan
  4. Add vegetables and garlic and cook until tender add sesame seed oil
  5. Add beef to vegetables and pour in broth mixture
  6. Stir until broth thickens
  7. Coat mixture with thickened broth
  8. Cover on low until tender

If on a Keto diet, serve over “cauliflower rice”, spagetti squash
For standard diet, serve over rice or noodles

Enjoy

Terry’s Beef Stew

19 Monday Sep 2016

Posted by in Main Dishes

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Ingredients

wrks4me_terry_tested-11

  • 2 lb (1 kg) stewing beef cubes
  • 4 potatoes, peeled and cut in wedges
  • 3 carrots, cut in chunks
  • 3 onions, chopped
  • 6 cloves garlic, minced
  • 1-1/2 cups (375 mL) beef stock
  • 1 can (5 oz/156 mL) tomato paste
  • 1 bay leaf
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 tsp paprika
  • 2 tbsp (25 mL) all-purpose flour

Directions

  1. Trim and cut beef into 1-inch (2.5 cm) cubes.
  2. In  an 18 to 24 cup (4.5 to 6 L) slow-cooker, mix together beef, potatoes, carrots, onions, garlic, beef stock, tomato paste, bay leaf and Worcestershire sauce.
  3. Cover and cook on Low for 10 to 12 hours (or on High for 5 to 6 hours) or until beef and vegetables are tender.
  4. Add peas, salt and pepper. Increase heat to High. Whisk flour with 2 tbsp (25 mL) water; stir into stew. Cook, covered, for 5 minutes or until thickened. Discard bay leaf.

Hungarian Goulash Soup

05 Monday Sep 2016

Posted by in Soups, wrks4me - Recipes

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wrks4me_terry_tested-11Ingredients:

  • 2 lb lean beef shoulder, cut in 1-inch pieces or use hamburger
  • 2 cups sliced onions
  • 3 tbsp caraway seeds (slightly crushed)
  • 1 tsp salt
  • 1 can (28 oz/796 ml) tomatoes drained
  • 4 cups chopped green pepper
  • 2 tsp basil
  • 1/2 cup water
  • 4 cups chopped peeled potatoes
  • 10 cups beef stock
  • 2 tsp marjoram
  • 1/2 tsp pepper


 Directions:

Brown beef or hamburger in a pan. Add onions and cook til translucent and add green peppers along with caraway seeds, and all other ingredients. Cook til potatoes are tender. Enjoy.