Do you have any good red meat recipes?

Question

My husband is a meat eater and I'm running low on recipes, and getting sick and tired of Beef Stroganoff. I'm a good cook, but I like things simple, tried and true. Please lend me some of your favorite recipes -- just not a web site (they tend to burn in the oven).

Thanks so much!
Susie

Answer 1

"Garlic-Mushroom Rib Eyes" - 4 servings

4 boneless rib eye steaks, 1" thick
1/4 tsp. pepper
1/8 tsp. salt
4 tbsp. butter; divided
4-8 garlic cloves; peeled and sliced
1 lb. sliced fresh mushrooms
3 tbsp. beef broth

Sprinkle steaks with pepper and salt. In a large skillet, melt 1 tbsp. of the butter. Cook the steaks for 2 minutes on each side or until meat reaches desired doneness. Remove and keep warm.
In the same skillet, cook garlic in 1 tbsp. of the butter for 2 minutes. Remove garlic; set aside. Add mushrooms and remaining butter to skillet; saute 5 minutes. Stir in the broth; bring to a boil. Cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve over steaks.


"Peppered Beef Tenderloin" - 10 to 12 servings

3 tbsp. coarsely ground pepper
2 tbsp. olive oil
1 tbsp. grated lemon peel
1 tsp. salt
2 garlic cloves; minced
1 whole beef tenderloin (3-4 lbs.)

Combine pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on greased rack in a foil-lined roasting pan.
Bake, uncovered, at 400& for 45-65 minutes or until beef reaches desired doneness. Cover and let stand 10 minutes before slicing.


"Marinated Flank Steak" - 4 servings

1/4 cup soy sauce
2 tbsp. vegetable oil
2 tbsp. tomato paste
1 garlic clove; minced
3/4 tsp. dried oregano
3/4 tsp. pepper
1 lb. beef flank steak

In a large resealable plastic bag, combine the first 6 ingredients. Cut a 1/8"-deep diamond pattern into both sides of steak. Place in the bag; seal and turn to coat. Refrigerate overnight.
Drain and discard marinade. Place steak on a broiler pan; broil 4" from the heat for 7-8 minutes on each side or until meat reaches desired doneness.


"Barbecued Brisket" - 12 servings

1 (10 oz.) bottle soy sauce
1 tbsp. Liquid Smoke (optional)
2 tsp. pepper
2 tsp. Worcestershire sauce
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. celery salt
1 fresh beef brisket (about 5 lbs.)
BARBECUE SAUCE:
1 (14 oz.) bottle catsup
1-2 tbsp. sugar
1 tbsp. cider vinegar
1 1/2 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. soy sauce

In a large resealable plastic bag, combine the first 7 ingredients; add the brisket. Seal bag and turn to coat; refrigerate 8 hours or overnight.
Drain and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a 15x10x1" baking pan coated with nonstick cooking spray. Bake at 325* - 4 hours or until meat is tender.
Remove brisket; let stand 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13x9x2" baking dish. combine sauce ingredients; pour over meat. Cover and bake 1 hour or until heated through. Brisket may be frozen for up to 3 months.


"Easy Pot Roast" - 6 to 8 servings

3-4 lb. beef bottom round or boneless chuck roast
2 tbsp. oil
1 large onion; sliced
1 (14 1/2 oz.) can Del Monte Original-Style Stewed Tomatoes
1 cup beef broth
1 (4 oz.) jar prepared horseradish
3 tbsp. flour

In Dutch oven or large pot, brown meat in oil. Add onion; cook until soft. Add remaining ingredients (except flour); cover and simmer 2-3 hours or until meat is tender, turning meat occasionally. Remove meat to serving platter; keep warm.
To make gravy, dissolve flour in 1/4 cup water. Add 2 tbsp. hot cooking liquid and blend well; add to remaining cooking liquid. Cook, stirring constantly, until thickened. Season to taste with salt and pepper, if desired. Serve over sliced meat.

Answer 2

steak on the stove get a nice cast iron pan heat hot before putting th steak in..
PRE SOAK THE STEAK IN ITALIAN DRESSING FOR HALF HOUR EACH SIDE OR..
first rub the steak with fresh garlic and sprinkler on fresh cracked or course ground black pepper
(little things make a difference) also can use garlic powder light sprinkle . both sides please.
don't use salt it dries out meats especially. THAT'S 4 BEFORE U EAT if not taste good.

pan will smoke a little bit it sears the juices in if like rare keep hot done fast if like well turn heat low and COOK SLOWER.
CHEAT AND CUT INTO SEE HOW DONE
IF CANT GET A MEAT THERMOMETER (BETTER)
eventually you'll just see it.

add some greens and corn or carrots and taters of som sort and good old fashioned meal.

get a real basic classic cook book many at the library to try fro free.

A MEAT THERMOMETER AND A BASIC COOK BOOK AND YOU'LL BE SURPRISED AT WHAT YOU CAN DO WELL!

Answer 3

Chili
2 cans Chili Beans in Hot Sauce (Bush's pref)
1 can Tomato Juice (Campbells pref)
1/2 a white onion
1 jar Hot Picante Sauce (Pace pref)
1-3 lb Stew Meat (to taste)

Combine all ingredients in crockpot and cook 4-6hrs on low.


Meatloaf
1-2 lbs hamburger or ground turkey
1/2 cup crushed saltine crackers
1/4 onion, chopped
1/2 tsp garlic, minced
2 eggs, beaten
1 can tomato sauce

Topping
1 can condensed tomato soup
2 tbsp. prepared yellow mustard
2 tbsp. splenda brown sugar substitute

In bowl, combine beef, onion, garlic, eggs, tomato sauce and crackers. Mix well and pat into baking dish or cast iron skillet. Bake 1 hr at 400, drain off grease. Mix topping ingredients and pour over meatloaf, bake another 30 minutes at 350 degrees.


Baked Mac-sagna
1 lb. Macaroni cooked and drained
2lbs. Hamburger, browned and drained
1 large container large curd cottage cheese
1 large can gr. Pepper and mushroom spaghetti sauce
1 cup each cheddar and mozzarella cheeses

In large bowl, mix macaroni, hamburger, cottage cheese, sauce, and 3/ 4’s of each of the cheeses. Pour into baking dish and top with the remaining cheese. Bake until cheese is golden and bubbly.



Pot Roast
5 pounds top or bottom round roast
1 1/2 cups dry red wine
1 onion, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1 stalk celery, diced
Salt and pepper to taste
6 cups beef bouillon

Combine all ingredients in crockpot and allow to cook on low 6-8 hours or on high for 3-4 hours.

Answer 4

Simple but scrumptious. Great old fashioned pop-pops italian steak pizzaolla.. Buy a big chuck steak very inexpensive. In a large frying pan brown steak really good in oil when brown add chopped garlic around two cloves, then add one big 28 oz can of crushed tomatoes , brand does not matter...pepper, basil..bring to a boil, cover tightly and simmer medium low as long as you can stand to wait, two or three hours if possible...serve with pasta or thin spagetti and grated parmesean cheese...OH MY GOD TO DIE FOR. Its a great weekend winter dinner. ENJOY

Answer 5

boil the meat in water with ginger.after several minutes of boiling drain the water or broth.in a pan saute the garlic,onion,mushroom,chilli,blackpepper using vegetable oil .then add the sliced meat and the vinegar,soy sauce and barbeque sauce with continious stirring using wooden rod.you may add other ingredients like vegetables(potato,cauliflower,cabbage,carrots etc as garnishing ) serve the meat if the juice in the pan is drained or evaporated already.

Answer 6

Fajitas like Chili's®

Make with chicken or beef, this is my favorite recipe.

Serves: 4
Prep. Time: 2:40

1/4 cup lime juice
3 Tbls. olive oil OR vegetable oil - divided
4 cloves garlic - crushed
3 tsp. soy sauce - divided
1 tsp. salt
1/2 tsp. liquid hickory smoke
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1 lb. boned, skinned chicken breasts OR skirt steak
2 Tbls. water
1/2 tsp. lime juice
1 dash salt
1 dash black pepper
1 lrg. Spanish onion - sliced thin
1/2 med. green bell pepper - seeded, sliced thin
1/2 med. red bell pepper - seeded, sliced thin
1/2 med. yellow bell pepper - seeded, sliced thin

-Combine 1/4 cup lime juice, 2 Tbls. oil, garlic, 2 tsp. soy sauce, 1 tsp. salt, liquid smoke, cayenne pepper, and 1/4 tsp. black pepper in a sealable plastic container, add chicken/steak to container, cover, and refrigerate for at least 2 hours, or overnight (preferred).
-Combine water, 1 tsp. soy sauce, 1/2 tsp. lime juice, and a dash of salt and pepper; set aside.
-Grill meat over a medium-high flame for 4-5 minutes per side, or until cooked through.
-Cut meat into thin strips; set aside and keep warm.
-In a large skillet over medium-high heat, cook onion and peppers in remaining 1 Tbls. oil until brown; remove from heat; pour reserved liquid mixture over onions and peppers.
-Toss together meat, onions, and peppers.

Notes: Serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole. When I make this, I make sure to marinade at least overnight; the taste from the marinade is so good, I like to make it stronger. Also, I steam the peppers and onions rather than sauté them, as it cooks them evenly and retains their color perfectly.

Answer 7

Hi sweetsusie: I know a good red meat recipe
try this http://www.T-bonesteak/recipe.com
take care!

Answer 8

take one hot grill
add one filet
count to 150
turn filet over
count to 150
serve