What is your favorite recipe using beef?

Question

This is one of my favorites, simple and delicious!

Baked Burgundy Beef

Ingredients

(6 servings)

2 lb Cubed chuck roast
1 c Burgundy
1 cn (10 1/2 oz.) condensed
Onion soup
1/4 c Fine dry bread crumbs
1 Bay leaf
Buttered noodles


Instructions

350 degree oven Time to prepare - 3 hours In casserole thoroughly combine ingredients.Cover and bake 2 1/2 to 3 hours,until tender and sauce has thickened.Serve over noodles.

Answer 1

one of my favourite recipies which include beef is:
BEEF TORTILLAS..
here goes the recipe for u

1 onion, peeled and chopped
1 clove of garlic, crushed
1 tbsp olive oil
1/2 pepper
1 courgette
3 tomatoes
240g minced beef
4 tbsp kidney beans (cooked)
8 tbsp mexican sauce (salsa)
4 tortillas
salt & pepper
olive oil to fry
Guacamole and salad to serve

Recipe :
Heat a little olive oil in a saucepan, fry the onion and garlic together gently, until soft.
Cut the pepper and courgette into thin strips and cook gently for 5 minutes.
Wash, and finely chop the tomatoes, add to courgette and pepper.
Add the mince, kidney beans and sauce and season. Allow to cook for 15 minutes.
Preheat the oven to 200°C (gas 6)
Fold the tortillas into cones and heat for 10 minutes.
When evrything is ready, serve with salad and guacamole.
Advice :
- red wine : Maçon, Saumur Champigny
- rosé : Tavel, Bandol
THE OTHER ONE IS:
BEEF WITH PAPRIKA:(its damn easy)
Ingredients :
500g lean beef
200g onions
200g mushrooms
10 gherkins
¼ l vegetable stock
200ml light crème fraîche
1 tablespoon paprika
1 pinch cayenne pepper
Salt & pepper

Recipe :
Peel and chop onions, wash, peel and chop mushooms.
Cut meat into 1cm slices and brown in a non-stick pan. Put to one side.
Brown onions in same pan, add mushrooms and cook for a further 5 minutes.
Chop gherkins and add to pan, season, add cayenne pepper and stock.
Leave to cook for 5 minutes.
Add crème fraîche, cook for another 2 minutes and serve.
Advice :
Serve with pasta and a tomato sauce.

and last but not the least:
BEEF STROGANOFF:
INGREDIENTS:
1 packge of stew meat-tenderized
1 tablespoon of oil
1/2 -1 medium onion
garlic to taste
salt and pepper to taste
1-2 cans of mushroom soup
1 carton sour cream
1 small can of mushrooms
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
packge of wide egg noodles
PREPARATION:
Dredge meat in flour, salt and pepper, brown meat and onion. Add garlic and then the rest of the ingredients except sour cream and cook slowly, simmering for about 30 minutes. Add sour cream and heat.
Cook noodles and then serve the beef on top.
I have cooked this in the slow cooker and it turns out great and so tender.

Answer 2

Pan fried rib-eye steaks with a brandy and bleu cheese reduction.

Two Boneless Rib-Eye Steaks (12-16oz each)
4 Small Cremini Mushrooms, sliced
1 Small Onion, sliced
1/2 Cup Beef Broth
1/2 Cup Brandy
1/4 Cup Crumbled Bleu Cheese

Rub steaks lightly with extra virgin olive oil and season with kosher salt and fresh cracked pepper. Cook in a pre-heated heavy skillet over medium-high heat (5 minutes per side for medium-rare). Do not use a non-stick pan, as you need the meat to stick in order to make a pan sauce. Use cast iron or stainless steel. Remove the steaks and cover loosely with foil.

Add onion and mushrooms and saute until just soft. This should only take a few minutes. Remove to the same plate as the steaks and cover.

Add broth and brandy to the pan and scrape up all the browned bits on the bottom. Cook over medium heat until it is thick enough to coat the back of a spoon(10 minutes or so). Add the bleu cheese and cook until it dissolves.

Add the steaks, onions and mushrooms back to the pan just long enough to get them warm again - you don't want to overcook the steaks.

Plate the steaks and spoon the sauce over them.

This goes really well with red skinned smashed potatoes.

Answer 3

I like a medium grilled Bone-In Rib Eye Steak with Chanterelles. Here's how you make a nice sauce.

Large skillet heat 2 tablespoons of EVOO. Add one pound of chanterelle mushrooms quartered and season with salt and pepper. Cook over medium heat for 4 minutes until all the liquid has evaporated. Continue to cook until brown about 5 more minutes. Add in an additional 4 tablespoons of EVOO, three dried bay leaves, 3 minced shallots, 1 clove of minced garlic, and a thyme sprig. Cook over low heat for 7 minutes. Add in 1 cup of beef broth and simmer for 1 minute. Remove from heat and stir in 1 teaspoon of Dijon mustard and 2 tablespoons of red wine vinegar. Salt and pepper to taste.

Then grill you steak. While your steak is resting on your cutting board for a few minutes, remove the thyme sprin and bay leaves. Reheat the mushrooms, slice your steak thick and pour the mushrooms over the top and serve.

AWESOME.

Answer 4

Beef Stew:

3¼ hours 30 min prep
6 servings

2/3 cup flour
1/4 teaspoon pepper
3 lbs beef chuck, cut in -1=-inch cubes
1/3 cup olive oil
1 cup coarse onions, chopped
1 cup celery
3 cloves garlic, crushed
2 (21 ounce) cans condensed beef broth
1 bay leaf
1/4 teaspoon dried thyme leaves
1 tablespoon parsley
6 small potatoes, halved
6 medium carrots, cut in large slices
2 small onions, quartered
1 lb mushrooms
1/2 cup red wine or water or beef broth

1. Combine flour and pepper; coat beef cubes.
2. Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
3. Saute onion, celery and garlic until tender.
4. Return beef to pan.
5. Add beef broth, wine and spices.
6. Bring to a boil, stirring occasionally.
7. Reduce to simmer, cover and continue cooking for 1-3/4 hours.
8. Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
9. Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
10. Simmer until thick.

Answer 5

I saute red and green peppers with onions, garlic and mushrooms; then quick fry slices of thin sliced steak. Place this on top of rice. Serve with a salad and bread and you have a quick, delicious meal.

Answer 6

French onion soup with homemade beef stock

Answer 7

Yum... I'll try it... My fav. is crock pot method. Place 5lb po roast 2 cans cream of mushroom and 1 pack dry onion soup; cook low overnite.

Answer 8

except for the preservatives in the soup and the bread crumbs it sounds really good to me

For me its either a nice steak grilled slow outside on charcoal, medium rare.

Or a good beef stew.

Answer 9

1) Get out some bread
2) Whack on some butter.
3) Then whack on the beef.

Answer 10

Beef sirloin tips in gravy over rice.