Here's one of mine...Please share YOUR favorite Beef recipe?

Question

Picadillo

Ingredients:
1 lb. lean ground beef
2 large russet potatoes, peeled and diced into 1/2" cubes
1/2 cup yellow onion, diced fine (1/4" or less)
1/2 cup green bell pepper, diced fine (1/4" or less)
1 tablespoon fresh garlic, minced fine
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 teaspoon ground cumin (comino)
2 large tomatoes, cut into 1/2" pieces

Directions:
Heat a large skillet and add the olive oil. Add the ground beef, crumbling as you put it in the skillet. When lightly browned, add the onions, bell pepper, garlic, and all the spices. Cook for 10 minutes, stirring often, and then add the diced potatoes. Cover, reduce the heat to medium low and cook for 40 minutes or until the potatoes are tender. Add the tomatoes, cover, and simmer for 5 minutes. Remove from the heat, put into a bowl and serve over white rice. In Puerto Rico we add red kidney beans on the side and fried plantains. Yum!

Answer 1

This is mine. Cheers,

Ground Beef Stew
Looking for something inexpensive and easy to make? Low fat crock pot recipes like this are a cinch to make. The thick and hearty mixture is chock-full of ground beef, potatoes and baby carrots. This is a healthy crock pot meal bound to receive compliments.


1 pound ground beef
6 medium potatoes, peeled and cubed
1 package baby carrots
3 cups water
1 envelope dry onion soup mix
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 to 1-1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (6 ounces) Italian tomato paste

In a skillet, cook beef over medium heat until no longer pink; drain well. In a crock pot, combine the next 8 ingredients.

Stir in the beef. Cover and cook on high for 4-5 hours. Stir in soup and tomato paste; cover and cook for 1 hour or until heated through.

Answer 2

Steak Diane, awesome! YOu can also use a cheaper cut of meat such as sirloin & it will be great too!

4 (3-ounce) filet mignon medallions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
4 teaspoons minced shallots
1 teaspoon minced garlic
1 cup sliced white mushroom caps
1/4 cup Cognac or brandy
2 teaspoons Dijon mustard
1/4 cup heavy cream
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped green onions
1 teaspoon minced parsley leaves


Season the beef medallions on both sides with the salt and pepper.

Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover to keep warm.

Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute. Add the Worcestershire stir to combine. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.

Remove from the heat and stir in the green onions and parsley. Divide the medallions and sauce between 2 large plates and serve immediately.

Answer 3

STEAK AU POIVRE

1 tablespoon black peppercorns
1 tablespoon white peppercorns
1 tablespoon green peppercorns
1 tablespoon pink peppercorns
2 6-8 oz. steaks about one inch thick or less
Olive oil as needed
Salt to taste
2 tablespoons butter
2 oz. cognac, brandy or dry sherry
1 cup beef or veal stock
2 oz. heavy cream

This recipe is very flexible. First, you can simply use all black peppercorns, (which is the traditional method). I like an assortment for a greater breadth of flavor. Grind the peppercorns and spread them out on a plate. Versatility continues with the steak options. Choose tenderloin, rib, or strip steaks. Brush the steaks with a little olive oil and season with salt. Then place each side of the steaks on the peppercorns to coat. Melt the butter in a skillet and sear the steaks on each side. Remove the steaks to a 200 degree oven or cover with foil to keep warm. Deglaze the pan with the cognac, (or brandy or sherry.) To maximize flavor via caramelization ignite the alcohol by tipping the pan toward the flame or with a match. Boil the alcohol and scrape the bottom of the pan to release the browned bits, otherwise known as the fond. Add the stock and reduce it by at least half. Season the sauce with salt. Add the cream, return the steaks to the pan, and simmer until the steaks reach your desired doneness.

Chef Mark

Answer 4

I only just came across this one recently but it's very, very nice, if quite some effort. I'd recommend putting the effort in, however, as the meal you'll get out is splendid!

Beef carpaccio

Ingredients
(Serves 8-10)

3tbs thyme, picked
1kg beef fillet, trimmed
Black pepper
2 heads of radicchio
1 lemon
Olive oil
Aged balsamic vinegar
Salt and pepper
100g pine nuts, toasted
Parmesan shavings

Method

Chop thyme and roll beef fillet so the thyme sticks to the outside

. Season with black pepper. Sear on a grill or griddle pan on all sides. Wrap in parchment paper and chill for at least one hour.

Meanwhile blanch radicchio in salted water until tender, drain and pat dry with a cloth to remove any excess water. Add a squeeze of lemon, olive oil, balsamic vinegar and season with salt and pepper.

Slice beef fillet as thin as possible and cover the centre of the plates with it. Spoon the marinated radicchio, toasted pine nuts and Parmesan shavings over the meat.

Answer 5

STEAK TERIYAKI

4 pieces fillet steak
2 tablespoon lemon juice
4 tablespoons teriyaki sauce
2 cloves garlic
1 teaspoon grated green ginger
1/2 cup pineapple juice
1 1/2 tablespoons sugar
1/3 cup water
4 shallots
3 teaspoons cornflour
2 tablespoons oil

Combine lemon juice, teriyaki sauce, crushed garlic, ginger, pineapple juice , sugar and water in shallow dish, stir until sugar is dissolved.
Trim steaks, flatten slightly, add to teriyaki mixture, stand 1 hour, turning steaks now and then.
Drain steaks well, reserve teriyaki mixture.
Heat oil in pan, add steaks, cook on both sides until done as desired (I like mine medium) remove from pan, keep warm.
Blend cornflour with teriyaki mixture, add to pan, stir over heat until sauce boils and thickens.
Add chopped shallots, reduce heat, simmer 1 minute.
Pour sauce over steaks and serve!

Answer 6

Baked Beef Empanadas:

These meat pies are popular throughout Latin America, and Argentineans devour them with gusto at the start of any serious meal. This recipe uses won ton wrappers instead of pastry for the crust, and the empanadas are baked instead of fried. Aside from the obvious health benefits, using won ton wrappers makes assembling the empanadas quick and easy. Placing the uncooked empanadas on preheated baking sheets helps make them crisp.

1 cup finely chopped red potato
1 cup finely chopped onion
1 cup beef broth
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1/2 pound boneless beef top sirloin, trimmed and diced
1 garlic clove, minced
1 tablespoon finely chopped cilantro
1 tablespoon cornstarch
1 tablespoon cold water
36 won ton wrappers
Cooking spray
Fresh cilantro sprigs (optional)

Combine first 10 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool.

Preheat oven to 400°. Place 2 baking sheets in oven for about 10 minutes.

Drain meat mixture in a colander over a bowl. Discard liquid. Finely chop meat mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk.

Working with one won ton wrapper at a time (cover the remaining won ton wrappers with a damp towel to keep them from drying), spoon 1 tablespoon beef mixture into center of each wrapper. Moisten the edges of each wrapper with the cornstarch mixture. Bring 2 opposite corners together. Pinch the points to seal, forming a triangle. Place filled wrapper on a wire rack. Repeat the procedure with the remaining beef mixture, won ton wrappers, and cornstarch mixture.

Remove the baking sheets from the oven; coat baking sheets with cooking spray. Arrange the empanadas in a single layer on baking sheets. Coat the empanadas with cooking spray. Bake at 400° for 8 minutes or until golden, turning once. Garnish with cilantro, if desired.

Yield: 12 servings (serving size: 3 empanadas)