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Rigatoni with Fillet Strips in Onion Broth
To make the onion broth, put onions, beef broth, water, tomato paste, thyme, and marjoram into a nonstick soup pot and cook over low heat for 2 hours, covered. (Optionally, brown the onions first.) Set aside. Start water boiling for the pasta. Heat a heavy sauté pan to very hot and spray with butter-flavored vegetable spray. Sauté beef quickly until desired doneness. Remove meat and put into onion broth. Put 1/2 cup of the onion broth into the sauté pan. Stir and scrape the brown bits from the pan. Pour this into onion broth with meat. Add pepper. Add salt only if necessary. Cook pasta until al dente, drain, and mix in with beef mixture. Sprinkle with parsley and serve immediately. With a salad and crusty bread, this serves 4. Serve with a hearty red such as a Cabernet Sauvignon or a big Shiraz. Caribbean Curried Steak
Heat the oil in a large skillet. Add the garlic, jalapeno, green onions, and onions. Cook, stirring, for 2 minutes, then add the sirloin strips to the pan. Sprinkle the meat with the curry powder and ginger. Cook over medium heat, stirring and turning until the meat is lightly browned, about 5 minutes. Add the coconut milk. Lower the heat to a simmer and cover the pan. Cook for 10-15 minutes or until the meat is tender. Serve over rice or noodles. Serve with a hearty red such as a Cabernet Sauvignon. Serves 6 Beef Stew in Pumpkin Shell
Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned. Add tomatoes, pepper, sugar, 1 Tbl. salt, 1/2 tsp. black pepper, apricots, potatoes, and broth. Cover and simmer for 1 1/2 hours. Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with butter or oil and sprinkle lightly with salt and pepper. Stir sherry and corn into stew and spoon into pumpkin shell. Place shell in shallow pan and bake at 325F for one hour, or until pumpkin meat is tender. Place pumpkin in large bowl and ladle out stew, scooping out some pumpkin with each serving. Serves 6-8. This is a great recipe for Halloween or any time in the fall. Serve it with a hearty Cabernet. Ribeye with Mushrooms
Combine stock and mushrooms in a heavy nonstick skillet over medium high heat. Sauté mushrooms 5 minutes stirring frequently until softened and liquid is evaporated. Transfer to a bowl and keep warm. Wipe skillet clean, spray with vegetable oil spray, and place over high heat. Season steaks with salt and pepper to taste. Sear 1 minute per side. Reduce heat to medium and sauté 2 minutes per side for medium done meat. Transfer steaks to a platter and keep warm. Discard all but 1 Tbl. of the drippings from skillet. Sauté shallots in same skillet 2 minutes or until softened. Add wine to skillet, stirring with a wooden spoon to deglaze. Boil 3 minutes or until liquid is thick and syrupy. Stir in parsley and mushrooms. Cook until heated throughout. Season with pepper to taste. Serve the sauce over the steaks. Serves 4. Serve with a medium- to hearty red wine such as a Cabernet, a Bordeaux, or a Spanish red. Bobotie (South African Beef Pie)
Preheat oven to 325 F. Melt the butter in a saucepan. Add the onions and sauté for 5 minutes, then add the apple dice and cook for another minute. Add the beef and mix. Squeeze out the excess milk from the bread slices, then tear up, and add to pot. Add the curry powder, raisins, almonds, lemon juice, egg, and turmeric. Stir well. Place mixture in a greased 9 x 13 baking dish. Place bay leaves vertically in the casserole. Bake for 40 minutes. Mix together the egg and milk, then pour it over the Bobotie. Bake 15 more minutes. Remove bay leaves. Serve with a South African red such as a Shiraz. Serves 4 Stuffed Rolled Flank Steak (Matambre)
Mix the oregano and garlic and spread over the steak. Season the steak with salt and pepper to taste, then cover with the spinach leaves, leaving about a 1/2-inch margin. Top the spinach with the carrot and egg, and sprinkle with a little cayenne pepper. Roll up with the grain and tie with kitchen string at about 1-inch intervals. Place in a casserole into which it fits snugly. Pour in the beef stock; there should be enough to cover the steak. Bring to a boil, skim off any froth that rises, reduce the heat, and simmer gently for 1-1/2 to 2 hours, or until the beef is tender. Lift out, remove the strings, slice, and serve hot, moistening the steak with a little stock. Serve with potatoes or rice. Or allow the steak to cool in the stock and serve cold, sliced, with salad. Strain and reserve the leftover stock for another use. Serve with Salsa Criolla (Creole Sauce). Serves 4. Try it with an Argentine Malbec such as Marcha or Finca el Retiro. Basic Chili
Brown beef, peppers, and onion. Drain off any grease. Stir in the rest of the ingredients. Bring to a boil, and reduce heat to VERY low. Cook with the lid off one hour. Then cook one hour with the lid on. Serve with grated cheddar cheese on top and corn bread on the side. Serve with a hearty red such as an Argentine Malbec or a Portuguese red such as 4uVas. More
Beef Recipes
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