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Recipe ingredients and directions:

1 beaten egg

2 1/4 cups milk or light cream

3/4 cup soft bread crumbs (1 slice)

1/2 cup finely chopped onion

1/4 cup snipped parsley

1/4 teaspoon pepper

1/8 teaspoon ground allspice or ground nutmeg

1/2 pound ground beef or ground veal

1/2 pound ground pork or ground lamb

1 Tbsp. butter or margarine

2 Tbsp. all purpose flour

2 tsp. instant beef bouillon granules

1/8 teaspoon pepper

2-3 cups hot cooked noodles

In a mixing bowl combine egg, 1/4 c. of the milk, the bread crumbs,

onion, parsley, the 1/4 tsp. pepper, and the allspice or nutmeg.

Add meat; mix well. Shape into 30 meatballs. In a large skillet

cook meatballs in margarine or butter, half at a time, over medium

heat about 10 minutes or till no pink remains, turning to brown

evenly. Remove meatballs from skillet, reserving 2 Tbsp. drippings.

Drain the meatballs on paper towels.

Stir flour, bouillon granules, and the 1/8 tsp. pepper into reserved

drippings. Add remaining milk. Cook and stir till thickened and

bubbly. Cook and stir 1 minute more. Return meatballs to skillet.

Heat through. Serve with noodles. Makes 4-6 servings.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 pound beef top sirloin steak, cut 3/4 inch thick

2 teaspoons vegetable oil

1 large clove garlic, crushed

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon vegetable oil

1 green or red bell pepper, cut lengthwise into thin strips

1 medium onion, cut lengthwise into thin wedges

1/4 cup orange juice

2 Tablespoons white vinegar

1 teaspoon ground cumin

1 teaspoon dried oregano leaves

8 medium flour tortillas, warmed

Toppings: shredded Co-Jack cheese, salsa, sliced avocado (opt)

Trim fat from beef steak. Cut steak lengthwise in half and then

crosswise into 1/8 inch strips. In large nonstick skillet, heat

2 teaspoons oil over medium-high heat until hot. Add beef and

garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until outside

surface is no longer pink. (Do not overcook.) Season with salt

and pepper. Remove from skillet; keep warm.

In same skillet, heat 1 teaspoon oil until hot. Add vegetables;

stir-fry 1 minute. Add orange juice, vinegar, cumin and oregano;

cook additional 2 to 3 minutes or until vegetables are tender,

stirring occasionally. Return beef to skillet; toss to combine.

Serve beef mixture in tortillas with toppings, if desired.

Makes 4 servings (serving size: 1/4 of recipe).

Category: Beef Veal Recipes

Recipe ingredients and directions:

Yield: 4 servings

110 g Stilton cheese, crumbled

25 g butter, softened

50-75 g walnut pieces

4 100-175g sirloin or fillet steaks

Put the cheese in a bowl and mash with a fork. Add the butter and

walnuts and mix well. Put the steaks under a preheated hot grill

and cook for 2-10 minutes on each side, according to the thickness

of the steaks and how well done you like them. Remove the steaks

from under the grill, sprinkle the cheese mixture evenly over them

and press down with a palette knife. Grill for 1 more minute or

until the topping is melted and bubbling. Serve hot accompanied

with boiled new potatoes and a mixed salad.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 cup vinegar

1/2 cup honey

2 tbs worchestershire sauce

1/2 cup ketsup

1 tsp salt

1 tsp dry mustard

1 tsp paprika

1/4 tsp black pepper

1 clove garlic

4 lbs beef short ribs

Combine all sauce ingredients and bring to a boil. Simmer and cover

15 minutes. Place ribs in a single layer in aa pan. Cover with the

hot sauce and let sit 1 hour. Drain the suace. Bake ribs 325 degrees

about an hour basting with the drained marinade. Serves 6

Category: Beef Veal Recipes

Recipe ingredients and directions:

Serves 4

2 cups canned low salt chicken broth

1/4 cup chopped celery

1 Tbs. soy sauce

1 cup canned beef broth

3 garlic cloves, chopped

1/2 cup chopped onion

1 tsp. tomato paste

1/2 cup chopped seeded tomato

5 tsp. hot wasabi paste

1/4 cup chopped peeled apple

1/4 cup chopped carrot

1/2 cup fresh white breadcrumbs

2 medium onions, thinly sliced

2 Tbs. chopped fresh parsley

4 8 oz beef sirloin (tenderloin steaks) about 1 1/2 inches thick

2 garlic cloves, minced

7 Tbs. chilled butter

Combine all ingredients except wasabi paste in large saucepan.

Bring to boil. Reduce heat, cover and simmer 1 hour. Strain into

medium saucepan. Boil until reduced to 1/2 cup, about 15 minutes.

Stir in wasabi paste. Season with salt and pepper.

Preheat broiler. Combine breadcrumbs, parsley and garlic in small

bowl. Melt 2 Tbs. butter in heavy large skillet over medium low

heat. Add onions and sauti until tender and golden brown, about

15 minutes. Meanwhile, season steaks with salt and pepper. Broil

until cooked to requirements, about 4 minutes per side for medium

rare.

Sprinkle breadcrumbs over steaks. Broil until breadcrumbs are

golden brown, about 2 minutes. Bring sauce to simmer. Remove

from heat. Gradually add remaining 5 Tbs. butter, whisking just

until melted. Arrange onions in center of 4 plates. Top with

steaks. Spoon sauce around steaks and serve.

Category: Beef Veal Recipes

Recipe ingredients and directions:

serves 3 – 4

2 pounds fillet steak, ground

2 finely diced onions

1/4 cup Worcestershire sauce

1 1/2 tbsp freshly ground black pepper

1/4 cup chilli sauce

3 tbsp capers

3 tbsp finely chopped parsley

4 raw eggs

1 1/2 tbsp salt

Mix together the steak, half the onions, Worcestershire and chilli

sauces, salt and pepper. Serve in individual mounds, with capers,

remaining onion and parsley on the top or arranged around the sides

with a raw egg in a hollow of the meat, if so desired. Salt and

pepper quantities can be varied to personal taste.

The mix can also be formed into small balls and rolled in chopped

parsley to be served as finger food. Alternatively it is delicious

spread thickly on slices of pumpernickel.

Note: Measures are Australian. One Australian tablespoon = 20 ml.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 pound boneless beef top sirloin steak, cut 1 inch thick

Vegetable cooking spray

2 large all-purpose potatoes, cut diagonally into 1/2 inch thick slices

1 Tablespoon olive oil

3/4 teaspoon chili powder

1/8 teaspoon ground cumin

1/8 teaspoon garlic powder

Salt (optional)

Spray rack of broiler pan with cooking spray. Place beef steak on

one side of rack in broiler pan so surface of meat is 3 to 4 inches

from heat; arrange potatoes on the other side. Combine oil, chili

powder, cumin and garlic powder; brush potatoes with half of this

mixture.

Broil 16 to 18 minutes until steak is medium-rare to medium doneness

and potatoes are tender, turning steak and potatoes once; brush

with remaining seasoned oil.

Trim fat from steak. Carve steak crosswise into slices. Season

steak and potatoes with salt, if desired.

Makes 4 servings (Serving size: 1/4 of recipe).

Category: Beef Veal Recipes

Recipe ingredients and directions:

filet mignons

salt and freshly ground pepper

2-4 tbls of butter

olive oil

1 tsp Dijon mustard

4 tbls shallots

2 tbsp Worcestershire sauce

2 tbsp fresh lemon juice

With a meat mallet pound the steaks between layers of wax paper to

1/2 inch thickness. Season on both sides with some salt and pepper.

Heat up a skillet on the stove. Add 1-2 tbls butter and a little

olive oil. As soon as the butter sizzles, add the steaks. Fry on

both sides to desired doneness.

Remove the steaks when done and keep warm. Add a little more butter

to the pan, and saute the shallots for about a minute or two. Toss

in some worcestershire sauce, and lemon juice to the pan juices.

Raise the heat a little and cook until the juices are blended and

a little syrupy. Pour over the steaks and serve.

Category: Beef Veal Recipes

Recipe ingredients and directions:

(Steak with Brandy)

4 thin sirloin tip steaks (about 3 oz each, 1/4 thick)

1 tablespoon minced yellow onion

1/4 cup water

3 tablespoon salsa

2 tablespoons brandy

2 teaspoons lemon juice

3 tablespoons sliced green onion

1 clove garlic minced

1 tablespoon butter

1 tablespoon chopped parsley

2 tablespoons olive oil

Add the olive oil to a nonstick skillet. Heat over medium-high

heat. Add steaks two at a time, and cook for 1 minute per side

for medium-rare. Place steak on a plate and cover to keep warm.

Repeat with remaining steaks.

Add the yellow onion, water, salsa, garlic to skillet. Cook over

medium-high heat, scraping up brown bits, until slightly reduced,

about 2 minutes.

Stir in brandy, lemon juice and green onion, butter, and any

accumulated juices form the plate. Cook for 1 minute. Stir in

parsley. Please steaks on serving plates. Top with the pan juices.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 top quality rib-eye, T-bone, or other beef steak

Salt

Pepper

granulated garlic

1 Tablespoon flour

1 teaspoon canola oil

1/2 teaspoon olive oil

1 Tablespoon soy sauce

1 Tablespoon butter, melted

1 teaspoon lemon juice

Heat a cast iron skillet over high heat until it is very hot, water

should sizzle and evaporate instantly when a few drops are splashed

on the skillet. Meanwhile season steak to taste with salt, pepper

and garlic. Lightly rub steak with flour on top and bottom. This

helps form the crust similar to that achieved with a high heat

commercial grill.

Pour oils into hot skillet, and swirl to coat the surface. Pour

off any excess. Place steak in hot skillet. Cook until well

browned and crusted.

Turn and cook the same. Cook until desired degree of doneness.

For most steaks, browning is sufficient for rare, medium rare.

For thicker or more done, lower heat slightly, and cook until steak

is medium.

Remove pan from heat, add soy sauce, butter, and lemon juice.

Swirl and baste the steak in the sauce making sure to cover all

surfaces.

Category: Beef Veal Recipes

Recipe ingredients and directions:

6 lb joint of beef (silverside or topside)

3 oz light brown sugar

1 oz black peppercorns

1 oz juniper berries

1 oz allspice berries

4 oz sea salt

1/4 oz saltpeter

Rub the meat all over with the sugar and put it in a pot with a

lid for 2 days. Leave it in a cool place, turning and rubbing the

meat occasionally with the sticky liquor that develops. Crush the

peppercorns, juniper and allspice with a pestle and mortar and mix

with the salt and saltpeter. Rub this mixture well into the meat

and leave it in the pot for a further 9 days. Turn the meat and

rub the pickling mixture into the flesh daily.

When the pickling is complete, remove the beef and rub off any

excess spices adhering to the surface. Do not rinse it. Wrap the

meat in cooking foil [the Victorians used suet] and put into a

large ovenproof pot. Add about 10 fl oz water, cover the pot with

a double layer of foil and fit the lid on tightly. Preheat the oven

to 275 deg F. Bake the meat slowly allowing 45 min per lb. When

the meat is cooked, remove the pot and set aside until it is quite

cold. Unwrap the meat, drain off any excess liquid and place on

a board. Cover with foil, put a weight on it and leave for at

least 24 hr. Carve the meat into thin slices and serve with anything

from good mustard to pickled kumquats.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Yield: 6 servings

3 lb round steak, 1" thick

1 c flour

2 ts onion salt

2 ts paprika

1 ts pepper

1 c sourdough starter

Using a meat tenderizing mallet or knife, pound steak to 1/2" thick,

and cut into serving pieces.

Combine flour and seasonings. Dip steak pieces in sourdough starter

then in flour mixture.

Fry in 1 inch of hot fat. Serve.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 lb (450 g) beef, preferably chuck

4 tbsp frying oil

2 tbs prepared mustard, French style

1 medium can mushroom chunks

1 level tsp salt

generous pinch of black pepper

2 garlic cloves, split lengthwise

1 heaping tbsp finely shredded dill greens, or 1 tsp dried dill leaves

2 tbsp soy sauce

2 level tbsp cornstarch

1 bay leaf

2 cups water

Trim excess fat and gristle off meat and sear in hot oil on all

sides, to seal in juices. Add water, mushrooms, salt, garlic and

bay leaf and bring to fast boil. Reduce heat and cook for 30 mins.

Remove meat and set aside to cool (about 15 mins). Then put in

refrigerator for an hour or so. Slice meat WITH the grain into 1/4

in. (6 mm) thick slices. Stack them one on top the other and slice

AGAINST the grain into 1/4 in. (6 mm) thick strips. (The easiest

way is with an electric carving knife).

By now, the remaining stock should be quite cold. Add to it pepper,

dill, soy sauce, mustard and starch and stir thoroughly. Return

meat strips and simmer uncovered for another hour or two, depending

on the kind of meat: Remove heat when meatstrips tear easily when

pulled. In order to spare yourself occasional stirring, you may

simmer the meat in a bain Marie (double boiler), or improvise: Fill

a large kettle halfway with hot water, and put the smaller pot

(with the meat) inside it.

When done, remove meat strips and mushrooms, and reduce stock to

a thick sauce. As a final touch, let sauce cool a bit and add 2

tbsp peach brandy.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 lb ground beef

1/2 lb mushrooms chunked

2 medium sized onions chopped

very dry sherry

1 pint heavy whipping cream

1/3 cup flour

1/4 cup fresh grated parmesan cheese

In a frying pan, brown the beef with approx. 1/2 cup sherry. While

the meat is cooking saute the mushrooms and onions together in

another frying pan. Use just enough sherry to cover the vegetables.

When the vegetables are tender and the meat browned, drain both

and mix them together in a large pan. Keep on low heat. Season as

desired with salt, pepper and garlic powder.

In a small saucepan, slowly heat the cream. When the cream begins

to boil, slowly sift in the flour, and then the cheese. Continue

heating until the sauce has reduced by about a third.

Pour the sauce over the meat/vegetable mixture. Stir on medium heat

for about 2-5 minutes and serve.

Best if eaten with cornbread or pita.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 pounds veal cutlet, sliced very thin

1 teaspoon sage

1/4 pound proscitto or ham, sliced very thin

3 tablespoons butter

sal

pepper

2 tablespoons water

Cut veal into pieces about 5 inches square. Sprinkle a little of

the sage on each piece and place a piece of prosciutto or ham on

top. Use a toothpick to keep it in place on the veal. Season with

the salt and pepper. Melt 2 tablespoons butter in the pan and

saute the veal over high heat until the veal is well browned.

Place the veal on a platter. Add water to the pan and deglaze,

scraping the bottom well. Add the remaining tablespoon butter and

mix in well. Pour the gravy over the meat and serve.

Category: Beef Veal Recipes

Recipe ingredients and directions:

(Veal and Prosciutto)

8 slices of veal

2 tbsp sage

8 thin slices of prosciutto

4 tbsp flour

2 tbsp butter

2 tbsp olive oil

2 tbsp chopped parsley

2 oz brandy

2 oz Marsala wine

4 oz beef stock

salt

pepper

Pound the veal into thin scaloppine. Sprinkle each piece with sage,

and then place a slice of prosciutto on top of each scalloppine.

Press together firmly and dredge in flour.

Heat the butter and oil in a large frypan. Saute the meat for 2

minutes on each side. Add the parsley, brandy, wine and stock and

simmer for 2 minutes. Remove to a serving dish and pour the sauce

over the top.

Saltimbocca means jump in the mouth. It is delicious.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Yield: 4 servings

1 lb lean ground beef

4 green onions, chopped fine

1 pk dry beef stock mix

2 tb flour

1 tb butter

1 tb oil

2 pk dry beef stock mix (bovril)

2 tb flour

water

Mix all ingredients for meat mix, except oil and butter. form

desired size meat balls or patties. brown in oil and butter mix.

Remove when done and add a small amount of water (1/2 cup), add

bovril and flour and whisk up. Serve over meat with mashed potatoes.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 pounds ground beef (or ground sirlion steak)

4 tbsp grated onion

3 tbsp finely chopped green pepper

1 clove garlic, minced

2 tbsp minced parsley

2 tsp salt

1/2 tsp freshly ground black pepper

1/4 tsp paprika

1/8 marjoram

1/4 cup flour

3 tbsp olive oil

1/2 cup catsup

3 tbsp butter

1/8 tsp hot pepper sauce

1 tsp Worcestershire sauce

1/2 tsp dry mustard

3 tbsp dry sherry

Mix together beef, onion, green pepper, garlic, parsley, salt,

black pepper, paprika and marjoram. Form mixture into 6 to 8

steak-shaped patties about 3/4 inch thick. Dip lightly in flour

and brush with olive oil. Arrange on broiling pan.

Broil 3 inches from source of heat 5 minutes on each side, or to

degree of rareness.

While the meat is broiling, prepare sauce. In saucepan combine

catsup, butter, hot pepper sauce, Worcestershire and mustard. Cook

until butter melts, then stir in sherry.

Arrange patties on hot platter and pour sauce over them. Makes 6

to 8 servings.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 1/2 lbs ground beef

1 cup chopped onion

1/2 cup cooked rice

1/4 tsp pepper

1 egg

1 3/4 cup presliced fresh mushrooms

2 T Worcestershire sauce

1/2 tsp salt

2 (13 3/4 ounce) cans beef broth

3 T water

2 T cornstarch

Combine first five ingredients then divide into six portions,

shaping each into a one inch thick patty. Coat a skillet with a

vegetable cooking spray and cook patties five minutes on each side.

Set aside and keep warm.

Add mushrooms and cook for three minutes. Then add Worcestershire

sauce, salt, and broth. Cook for ten minutes. Return patties to

skillet, cover, and simmer for fifteen minutes. Place patties on

a platter and keep warm. Combine water and cornstarch. Add to

broth mixture stirring well. Bring mixture to a boil and cook one

minute more. Serve over patties.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 rump steaks

2 pinches dried rosemary

basil

oregano

Pepper

4 pinches salt

3-4 tablespoon oil

3-4 tablespoon vinegar

Preheat oven 180 deg.

Combine all ingredients and pour over rump steaks. For best results,

leave for about an hour and a half. Place steaks on oven proof

plate/tray. Don’t throw away the juice/excess marinade because it

can be used to make the gravy. Put the tray on the bottom shelf

in the oven and cook for approx one and a half hours, keep an eye

on the steaks and if it starts to get too dry, just flip it over.

Then fifteen minutes on the top shelf. (Personally I don’t think

this part is necessary but Mary Ann reckons it does- we did it in

the end, anyway) Serve with steamed rice and tomatoes. (a serving

suggestion)

Category: Beef Veal Recipes

Recipe ingredients and directions:

3 Tbsp salad oil

4 lb rump roast

2 medium onions, sliced

3 anchovy fillets

2 bay leaves

2 Tbsp cider vinegar

2 tsp salt

1 tsp allspice

1/2 tsp pepper

2 Tbsp all purpose flour

1 cup heavy of whipping cream

In a Dutch oven over medium high heat cook roast in hot oil until

well browned on all sides. Add next 8 ingredients and 1/2 cup water;

heating to boiling. Reduce heat to low, cover and cook for 3 hours

or until roast is fork tender. Add more water and turn meat

occasionally while cooking. Remove roast from Dutch oven, put on

warm platter and keep warm. With a large spoon, spoon fat from

liquid in the Dutch oven and remove bay leves.

Over medium heat, heat liquid to boiling. In a cup mix flour with

1/4 cup cold water and whisk until smooth. Gradually add to liquid

and cook, stirring constantly until mixture is thickened. Stir in

cream and heat just to boiling. Serve gravy with meat

Makes 12 -14 servings

Category: Beef Veal Recipes

Recipe ingredients and directions:

5-7 lb rump roast, cut into 3 to 5 inch cubes

2 large onions, diced

2 cloves garlic, chopped

1/4 cup olive oil

1/4 cup flour

2 tbs chopped parsley

2 tsp red pepper

2 tbs salt

1 tbs black pepper

2 tbs oregano

2 cans tomato paste

2 cans tomato sauce

6 cups spring water

2 tbs sugar

1 cup fresh grated parmesan cheese

2 packages vermicelli cooked and drained

Put cubed roast, onions, garlic, olive oil and spices in large pot.

Saut till onions and roast are lightly browned. Remove meat/onion

mixture and add flour to remaining oil. Cook a few minutes until

slightly thick. Add tomato sauce and paste. Heat till lightly

boiling. Add water. Heat to boiling then add meat and onion mixture.

Reduce heat to low and simmer for at least 2 hours. Add sugar and

1/2 parmesan cheese. Simmer on low heat for 30 more minutes. Sauce

will thicken and meat will be so tender it almost falls apart.

Serve over cooked Vermicelli with Garlic Bread.

Serves 6.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Yield: 8 servings

3 lb beef round tip or eye round roast

salt

1/2 c chopped fresh parsley

1 tb olive oil

5 garlic cloves, crushed

2 ts grated lemon peel

1/2 ts pepper

1 tb olive oil

1 lb new red potatoes, halved

1/2 lb carrots, cut diagonally into 1/2 inch slices

4 small onions, halved

2 medium zucchini, cut into 3/4 inch slices

Heat oven to 325 degrees. In a large bowl, combine seasoning

ingredients; remove half and reserve for beef roast. Add 1 tablespoon

of olive oil to remaining seasoning mixture in bowl, mix to blend.

Add vegetables; toss to coat. Set aside.

Press reserved seasoning mixture evenly onto surface of beef roast.

place roast, fat side up, on rack in shallow roasting pan. Insert

meat thermometer so bulb is centered in thickest part, not resting

in fat. Arrange all vegetables except zucchini on rack around

roast. Do not add water. Do not cover.

Roast beef and vegetables in 325 degree oven until rare to medium

doneness. Allow 1-1/2 to 1-3/4 hours for round tip roast (1 hour

eye round roast). Remove roast when meat thermometer registers 135

degrees for rare, 155 degrees for medium. Tent roast with foil;

let stand 15 to 20 minutes.

Meanwhile, increase oven temperature to 425 degrees. Add zucchini

to vegetables in pan; return to oven. Continue roasting vegetables

15 to 20 minutes or until tender.

Trim fat from roast, if necessary. Carve roast into thin slices;

season with salt, as desired. Serve with roasted vegetables.

Category: Beef Veal Recipes

Recipe ingredients and directions:

3- to 4- pound rump/round/sirloin-cut roast

Salt and pepper to taste

4 cups artificially sweetened plums (reserve syrup)

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon arrowroot

1/3 cup unsweetened frozen orange juice concentrate

2 tablespoons Worcestershire sauce

1/8 teaspoon Tabasco sauce

Trim fat from roast before roasting. salt and pepper. Place roast

on rack; bake at 325 degrees F for 1-1/2 hours. Trim remaining fat

from roast.

Drain and pit plums. Save 3/4 cup syrup. Puree plums until smooth;

add syrup and remaining ingredients. Blend until smooth. In medium

saucepan, heat to boiling. Serve over Roast Beef.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1/4 pound Blue cheese, Stilton, softened

1/2 stick unsalted butter, softened

3/4 cup dry white wine

2 teaspoons green peppercorns, freeze-dried

1/2 cup heavy cream

2 teaspoons fresh parsley, minced

1 pound beef rib eye, 1" thick

watercress sprigs, for garnish

In a bowl, cream together the cheese and the butter until the

mixture is smooth. In a saucepan, boil the wine with the peppercorns

until it is reduced to about 1 tablespoon, add the cream, and

boil the liquid until it is reduced to about half. Reduce the heat

to moderately low, whisk in the cheese mixture, a little at a time,

into the cream mixture, and whisk in the parsley. Remove the pan

from the heat and keep the sauce warm.

Heat a well-seasoned ridged grill pan over moderately high heat

until it is hot and in it cook the steak, patted dry and seasoned

with salt and pepper, for 4 to 5 minutes on each side for medium

rare meat. (alternatively, the steak may be broiled under a

preheated broiler about 4 inches from the heat for the same amount

of time.)

Let the steak stand on a cutting board for 10 minutes and serve

it, cut into thin slices, with the sauce and garnished with the

watercress.

Category: Beef Veal Recipes

Recipe ingredients and directions:

5 1/2 teaspoons garlic powder

1 1/2 teaspoons dried basil, crushed

5 1/2 teaspoons dried oregano, crushed

1/2 teaspoon salt

1/8 teaspoon pepper

2 pounds steak, rib eye

1 tablespoon olive oil

1 tablespoon fresh lemon juice

2 tablespoons crumbled feta cheese

1 tablespoon chopped kalamata or ripe olives

Combine first 5 ingredients; rub onto all sides of steaks. Pour

oil into a large nonstick skillet, place over medium heat until

hot. Add steaks, and cook 10 to 14 minutes or to desired degree of

doneness, turning once. Sprinkle with lemon juice; top with cheese

and olives. Yield: 2 to 4 servings.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1/3 cup flour

1 teaspoon salt

Freshly ground black pepper, to taste

2 1/2 pounds sirloin or top round steak, cut 1 1/2" thick

3 tablespoons shortening or oil

1 3/4 cups beef broth

1/2 cup water

1/2 cup barbecue sauce

1 teaspoon chili powder

1 green bell pepper, finely chopped

1/2 cup sliced green olives

Combine the flour, salt, and pepper and pound into the steak with

a mallet or the side of a heavy plate.

Heat the shortening or the oil in a Dutch oven and brown the meat

in it well on both sides. Blend the broth, water, barbecue sauce,

and chili powder. Pour over the meat. Cover and simmer 1 hour.

Add the green bell pepper and olives and continue cooking 1 to 1

1/2 hour longer, or until meat is fork- tender.

Category: Beef Veal Recipes

Recipe ingredients and directions:

3/4 cup butter

3 1/2 pounds boneless round steak, cut into thin strips

1 cup onion, chopped

1 1/2 cups green bell pepper, chopped

1 pound mushrooms, sliced

1/2 cup unbleached flour

2 cups beef broth, canned/homemade

1 cup white wine, dry

1 teaspoon salt

1 teaspoon Worcestershire sauce

tabasco sauce to taste

Melt 1/2 cup butter in a large frypan. Brown meat over medium-high

heat. Remove browned meat. In remaining butter, saute onion for

2 minutes. Add green bell pepper and mushrooms. Cook an additional

3 minutes. Melt 1/4 cup butter and add flour. Slowly add beef

broth; cook until thickened. Stir in wine and seasonings. Add meat

and mushroom mixture. Cover and simmer 45 minutes to 1 hour, until

meat is tender. Serve with buttered noodles or dumplings.

Category: Beef Veal Recipes