Braised Sirloin Tips

Braised sirloin tips

Ingredients

2 tablespoons shortening

2 lbs. beef tips cut into 1 inch cubes

1 10-1/2 oz. can beef consomme

1/2 cup burgundy (or cranberry juice)

2 tablespoons soy sauce

1 clove garlic, chopped finely

1/4 teaspoon pepper

1/4 teaspoon onion salt

2 tablespoons cornstarch

1/4 cup water

4 cups cooked rice

Preparation

Melt shortening and brown meat in a large skillet. Stir in consomme, wine, soy sauce, garlic, and onion salt. Heat to boiling. Reduce heat and simmer for 1 hour. Blend cornstarch and waterand stir into meat mixture gradually. Cook, stirring constantly until mixture thickens and boils. Continue cooking for about 1 minute. Serve over rice.

Beef Pasta and Mushroom Soup

wordpress Tags: Beef, Pasta, Soup, Mushroom, Cooking, Recipes

Beef Pasta and Mushroom Soup

Prep Time:35 min

Start to Finish:35 min

Makes:6 servings

Ingredients

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

6 cups hot water

1 box Hamburger Helper® beef pasta

1/2 teaspoon dried basil leaves, crushed

1/2 teaspoon salt

1/8 teaspoon pepper

2 medium cloves garlic, finely chopped

1 can (4 oz) Green Giant® mushroom pieces and stems, drained

2 tablespoons dry red wine, if desired

2 tablespoons chopped fresh parsley

Directions

1. In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally,
until beef is brown; drain.

2. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly.

3. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine.
Cover; cook 10 minutes longer. Stir in parsley.

Campbells Beef Bourguignonne

from Campbell’s Kitchen
Prep Time: 10 min.
Cook Time: 8 hr.

Ingredients:

1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup

1 cup Burgundy or other dry red wine

2 cloves garlic, minced

1 tsp. dried thyme leaves, crushed

2 cups small whole mushrooms (about 6 ounces)

2 cups fresh or thawed frozen whole baby carrots

1 cup frozen small whole onion, thawed

1 1/2 lb. beef top round steaks, 1 1/2-inches thick, cut into 1-inch pieces

Directions:

Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
* Or on HIGH for 4 to 5 hours
Serves 6.

Beef and Salsa Pizza

I Know that most people are going to say what this sounds odd but it is really tasty.  Last night my hubby and I were thinking of something to do for dinner and came up with this idea.  Use leftovers from when you make beef and salsa burritos and instead of tortillas use a pizza crust.  The pizza crust can be your choice of homemade or frozen whichever is easier for you

Ingredients

1 pizza crust

1 pkg of mexican style shredded cheese

leftover beef and salsa mixture

prepare your pizza crust and top with the beef and salsa mixture and cheese.  Place in a 425 oven for 15 minutes or until done time may vary with your oven.  Let cool for a few minutes and then slice and serve.

Beef and Salsa Burritos

    About 14 years ago my husband and I discovered a recipe for beef and Salsa burritos.   I always tweak a recipe to mine and my husbands taste.  One day when I did not have enough ground beef I decided that I would try it with half ground beef and half sausage.   It turned out to be a good idea as it is one of my hubby’s favorite dishes.    Below is my version.

Ingredients:

1/2 lb. lean ground beef

1/2 lb hot sausage

1 Tbsp. chili powder
1/4 tsp. ground cumin
1 10-oz. pkg. frozen chopped spinach, defrosted, well-drained
1 cup prepared chunky salsa
3/4 cup shredded Mexican four cheese blend
8 medium flour tortillas,warmed

Directions:

In a large non-stick skillet, brown ground beef  and sausage over medium heat 8-10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Season beef with chili powder,and cumin,  Stir in spinach and salsa; heat through. Remove from heat; stir in cheese.
To serve, spoon 1/2 cup beef mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center, overlapping edges.

Makes 8 burritos.

WordPress Tags: Beef,Salsa,Burritos,recipe,dishes,Mexican,spinach

Braised Sirloin Tips

The following recipe was given to me by my dad.  He is a wonderful cook.

Ingredients

2 tablespoons shortening

2 lbs. beef tips cut into 1 inch cubes

1 10-1/2 oz. can beef consommé

1/2 cup burgundy (or cranberry juice)

2 tablespoons soy sauce

1 clove garlic, chopped finely

1/4 teaspoon pepper

1/4 teaspoon onion salt

2 tablespoons cornstarch

1/4 cup water

4 cups cooked rice

Preparation

Melt shortening and brown meat in a large skillet. Stir in consommé, wine, soy sauce, garlic, and onion salt. Heat to boiling. Reduce heat and simmer for 1 hour. Blend cornstarch and water and stir into meat mixture gradually. Cook, stirring constantly until mixture thickens and boils. Continue cooking for about 1 minute. Serve over rice.

 

 

Creamy Beef Stroganoff

I originally found this recipe over at Kraft.  As with all of my recipes I alter the seasonings to my taste.  I season my meat with the Mrs dash no salt steak seasoning.
Prep Time: 5 min
Total Time: 25 min
Makes: 6 servings, 1 cup each

Ingredients

1 lb. beef sirloin steak, cut into strips
1 medium onion, cut into thin wedges
1 Tbsp. oil
1 can (8 oz.) mushroom pieces and stems, undrained
2 beef bouillon cubes
4 cups (8 oz.) medium egg noodles, uncooked
1 container (8 oz.) BREAK STONE’S or KNUDSEN Sour Cream

Directions

BROWN steak with onion in hot oil in large skillet. STIR in 1-1/2 cups water, mushrooms and liquid, the bouillon cubes and noodles. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 min. or until noodles are tender. STIR in sour cream; cook an additional 2 min., stirring occasionally.
KRAFT KITCHENS TIPS

Round Out The Meal
Try serving with cooked baby carrots and a quick bagged salad tossed with your favorite KRAFT Dressing, such as CATALINA.

Vegetable Beef Stroganoff
Omit mushrooms. Prepare as directed, adding 3 cups fresh or frozen cut-up vegetables with the noodles.

Asian Beef and Noodles

Asian Beef & Noodles

Ingredients:

1-1/4 pounds ground beef

2 packages (3 ounces each) Oriental-flavored instant ramen noodles, broken up 2

cups frozen vegetable mixture, such as broccoli, carrots, red peppers, water chestnuts

1/4 teaspoon ground ginger 2 tablespoons thinly sliced green onion

Instructions:

1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove beef with slotted spoon; season with one seasoning packet from noodles.

Pour off drippings.

2. Place noodles in skillet. Add vegetable mixture, 2 cups water, ginger and remaining seasoning packet; bring to a boil. Reduce heat; cover and simmer 3 minutes or until noodles are tender, stirring occasionally.

3. Return beef to skillet; heat through. Stir in green onion. Makes 4 servings.

Beef Taco Salad

I originally found this over at Campbell’s Kitchen. It is easy to make and has quickly become one of my husbands favorite dishes. I have modified this version a little just by making the olives optional as I do not care for them.
Prep/Cook Time: 15 minutes
Serves: 4
1 lb. ground beef
2 tbsp. chili powder
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
8 cups salad greens torn in bite-size pieces
2 cups tortilla chips
chopped tomato
Sliced green onion
Shredded Cheddar cheese
Sliced pitted ripe olives (optional)

COOK beef and chili powder in skillet until browned. Pour off fat. ADD soup and heat through. PLACE salad greens and chips on platter. Spoon meat mixture over salad greens. Top with tomato, onions, cheese and olives.