I need a quick recipe for cubed beef.?

Question

I want to make something different! I usually make carne guisada (meat with gravy) but want a change. Does anyone have any suggestions?

Answer 1

Chicken Fried Steak and Mushroom Gravy
Yield: 4

2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
2 (4 oz cans) Sliced Mushrooms, drained

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10-15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5-10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
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Salisbury Steak with Mushroom Gravy
Yield: 6 generous servings

1/2 lb sliced bacon, cut into 1/2-inch pieces
1-1/2 Cup Yellow Onions, chopped
4 (4 oz cans) Sliced Mushrooms, drained
2-1/2 Tsp Salt
1/2 Cup Shallots, minced
2 Sprigs Fresh Thyme
1 Sprig Fresh Rosemary Leaves
1/2 Cup Dry Red Wine
2 Tbsp All Purpose Flour
2 Cups Rich Beef Stock
1/2 Cup Heavy Cream, plus 2 Tbsp
1-1/2 lbs Lean Ground Beef, such as chuck
3/4 lb Len Ground Veal
1/2 lb Lean Ground Pork
2 Egg Yolks
2 Tsp Dijon Mustard
1-1/2 Tsp Worcestershire Sauce
1 Tbsp Minced Garlic
1/4 Tsp Freshly Ground Black Pepper
2 Tbsp Cold Unsalted Butter
2 Tbsp Chives , chopped

In a large skillet over medium-high heat, cook the bacon until most of the fat is rendered but it is not yet crisp. Transfer the bacon to the bowl of a food processor and set aside. Remove all but 3 tablespoons of the bacon fat from the skillet. Reserve the additional rendered bacon fat in a small bowl and set aside.

Add the chopped onions to the fat in the pan and cook, stirring occasionally, until very soft and caramelized around the edges, about 6 minutes. Combine the onions with the bacon in the bowl of the food processor and process until smooth. Transfer to a large bowl and set aside to cool.

Heat 3 tablespoons of the remaining bacon fat in the pan. Add the mushrooms and 1 teaspoon of the salt, and cook, stirring occasionally, until they are tender, about 5 minutes. Add the minced shallots, thyme, and rosemary, and cook until the shallots are soft, about 2 minutes. Add the red wine and cook until almost completely evaporated. Sprinkle the flour over the shallots and mushrooms, and stir to combine. Cook for 1 minute. Add the beef stock and cook for 5 minutes, until thickened. Add 1/2 cup of the heavy cream, stir to combine, and cook until the sauce is thick enough to coat the back of a spoon and the flavors come together, about 6 minutes. Cover and keep hot while you prepare the meat patties.

Preheat the broiler to 500ºF.

In the mixing bowl with the pureed onion-bacon mixture, add the beef, veal, pork, remaining 2 tablespoons of heavy cream, egg yolks, mustard, Worcestershire Sauce, garlic, remaining 1-1/2 teaspoons of salt, and pepper, and mix lightly but thoroughly.

Shape into 6 oval patties, about 1 cup each, and 1-inch thick, and transfer to a nonstick baking sheet or broiling pan. Broil the patties close to the heat source, about 4 minutes on each side for medium-rare.

Add the meat pan drippings, butter, and chives to the sauce and stir until the butter is thoroughly incorporated. Taste and adjust the seasoning if necessary.

Serve the patties immediately with some of the mushroom sauce ladled over the top.

Answer 2

SWEET AND SOUR BEEF CUBES

3 lb. beef chuck steak, cut into 1 1/2 inch cubes (shoulder roast)
3/4 c. ketchup
2 tbsp. vinegar
Flour
1 1/2 tbsp. worcestershire sauce
4 tbsp. soy sauce
1/2 c. sugar
3/4 c. water
3 onions

Trim all the fat off the meat and cut into 1 1/2 inch cubes. Put a large scoop of flour into plastic bag and put the beef cubes on top. Shake so the flour coats all the beef cubes. Put the coated cubes into a large casserole or Dutch oven. Slice the 3 onions thin and place them over the beef. Mix together all the other ingredients and pour over the onions. Bake in a covered pan at 250 to 300 degrees for 3 hours.

Answer 3

Well, you can fry just about anything. How about starting by putting the cubes under a slow grill for 20 minutes or so, resting on foil. After that, chop some onions, crush garlic and fry in a pan. Add the grilled cubes with some of your favorite spices - including chilli to taste. If you like tomatoes add some as well. You could add a cupfull of water just to moisten things up a little.

Answer 4

Cubed Beef In Brown Gravy
Yield: 4 Servings

Ingredients

1 lb boneless beef chuck steak
1 cut in 1-inch cubes
1/2 ts garlic powder
1/2 ts white pepper
1/2 ts ground red pepper
1/4 ts salt
1/4 ts dried thyme
1 c onion(s), finely chopped
1 c mushrooms, finely chopped
1/2 c water
1/2 c white wine
2 c hot cooked rice or pasta

Instructions

Spray the inside of a medium skillet with cooking spray and place
over high heat. Add the cubed beef and next 5 ingredients; cook,
stirring, for 15 min. Add the onions, mushrooms, water and wine.
Reduce the heat to medium, cover and cook for 30 min, or until the
meat is tender. Serve hot over rice or pasta.


Marinated Cubed Beef With Lime Sauce
Yield: 4 Servings

Ingredients

1 tb sugar
1 1/2 ts fresh ground black pepper
2 tb mushroom soy sauce
7 garlic cloves, crushed
1 1/2 lb sirloin, 1/2 in cubes
2 tb lime juice
1 ts water
2 tb canola oil
1 green leaf lettuce

Instructions

Combine sugar, 1 teaspoon of the black pepper, soy suace and garlic.
Stir well and add the beef. Stir well to coat beef and marinade for
20 minutes or longer. Combine remaining pepper with lime juice and
water. Place in a small serving bowl. Saute beef in hot oil, three to
four minutes until medium rare. Arrange on platter lined with lettuce
and serve with lime sauce and toothpicks, or serve as a main dish
over jasmine rice.

Answer 5

Brown the beef in melted butter, with some Liquid Smoke (or soy sauce).

When the beef is almost done, add some sliced sweet onions and sliced mushrooms. Stir and cook until the beef is done, and the onions and mushrooms are a bit browned.

Serve over hot rice (IF you can resist eating it all right out of the pan before it even makes it to the table!). :-))

Simple, quick, and...heavenly! :-))

Answer 6

I dump a can or two of stewed tomatoes (the Mexican ones are really good) over it and put it in the oven for about an hour on 350....Then I serve over rice.

Answer 7

marinate with a little bit of cumin, soy sauce, sugar to taste... then sautee with a little bit of oil and some onions. serve on a bed of white rice. yum!

Answer 8

You could make beef strogonoff, pepper steak or mock veal parmesan.
jz