Beef
For Real People
Beef offers a great tasting
package of nutrients for a rela
tively low calorie cost. Today’s
beef is lower in fat and calories
than ever before.
THRIFTY STEAK
1 pound ground beef
1 tablespoon onion
'A cup milk
1 teaspoon salt
'A teaspoon pepper
1 cup crushed wheaties
Mix all ingredients and shape
into one inch thick patties. Broil
three to four minutes. Turn and
broil five minutes longer.
STEAK SAUCE
1 envelope Spatini sauce mix
1 6-ounce can tomato paste
2 6-ounce cans cold water
3 tablespoons vinegar
4 tablespoons brown sugar
Bring to a boil. Add hamburgers
and simmer. Top each one with
chees and place on bun.
SIRLOIN AND GRAPE
RIBBON KABOBS
Preparation time; 15 minutes
Microwave cooking time: 6‘/2
to 7 minutes
8 ounces boneless beef sirloin
steak, cut one inch thick
48 green or red seedless grapes
% cup apple jelly
2'A teaspoons prepared grated
horseradish
Cut beef sirloin steak into 2-inch
thick strips. Alternately thread
beef strips (weaving back and
forth) and grapes on 16 six-inch
bamboo skewers. Arrange in
spokelike fashion on rack in mi
crowave-safe baking disN. Com
bine apple jelly and horseradish in
small microwave-safe bowl. Mi
crowave at HIGH one minute or
until jelly is melted. Brush glaze
over kabobs. Cover with waxed
paper. Microwave at MEDIUM or
50 percent power (approximately
325 watts) three minutes. Turn ka
bobs over, bring inside to the out
side, brush with remaining glaze
and continue cooking, covered, at
MEDIUM 214 to 3 minutes. Yield:
16 appetizer kabobs.
National Live Stock
and Meat Board
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
Feb.
10- Chocolate Lovers’ Month
17- Recipes Using Nuts
24- Cherry Desserts
March 3- Peanut Butter Month
Bone On The Range
STEAK *N PEPPERS
Preparation time; 20 minutes
Microwave cooking time: 18 to
23 minutes
4 beef tenderloin steaks, cut 1
inch thick (approximately 4 ounce
s each)
1 tablespoon light sesame oil,
divided
1 to 3 teaspoon peppercorns,
coarsely crushed
1 tablespoon butter
2 medium green bell peppers,
cut into 1/4-inch thick julienne
strips
1 each medium red and yellow
bell pepper, cut into 1/4-inch thick
julienne strips
6 green onions, cut into 'A -inch
pieces
1/4 cut soy sauce
1-A teaspoons cornstarch
1/4 cup each balsamic vinegar*,
apple juice and tomato juice
4 to 6 drops hot pepper sauce
Flatten beef tenderloin steaks
with palm of hand, flattening to
% -inch thickness. Brush both
sides of steaks with 1 teaspoon oil;
press pepper into both sides. Place
femaining oil and butter in 1114 x
TA -inch microwave-safe baking
dish; microwave at HIGH 1 minute
or until butter is melted. Add pep
pers and green onions, stirring to
coat with oil mixture. Microwave
at HIGH 4 minutes or until peppers
are crisp/tender, stirring once;
reserve. Combine soy sauce and
cornstarch in 4-cup microwave
safe glass measure; stir in balsamic
vinegar, apple juice, tomato juice,
and hot petter sauce. Microwave at
HIGH 2 minutes or until mixture
boils; stir. Continue coking at
HIGH 1 to 2 minutes or until sauce
is theckened; stirring once. Preheat
browning dish at HIGH 6 to 8
minutes. Meanwhile, stir cooked
sauce into reserved peppers; set
aside. Press steaks down firmly on
browning dish. Microwave,
uncovered, at HIGH 2 minutes.
Turn steaks and continue cooking
at HIGH 1 to 2 minutes longer or
until desired doneness. If neces
sary, reheat pepper mixture at
HIGH 1 to 2 minutes or until hot.
Remove peppers onto serving plat
ter with slotted spoon; top with
steaks. Serve steaks and peppers
with remaining sauce. 4 servings.
*Balsamic vinegar is available
in the imported section of the
supermarket or in specialty food
shops.
C.M.Z.
Lititz
If you would like facts about beef, a guide for understanding beef’s role In a
balanced diet, selecting from a wide variety of beef cuts and preparing them for your
eating enjoyment and good health, send a self-addressed, stamped envelop to
National Live Stock and Meat Board, 444 North Michigan Avenue, Chicago, IL 60611.
BROILED BEEF
PORTERHOUSE STEAKS
Beef porterhouse steaks, cut one
to two inches thick
Salt and pepper
Place steaks on grill and broil at
moderate temperature. Steaks cut
one inch thick should be placed
two to three inches from the heat.
Steaks cut two inches thick should
be placed three to five inches from
the heal. When one side is brown
ed, turn, season and finish cooking
on the second side. Season.
Steaks cut one inch thick require
approximately 15 to 20 minutes for
rare and 20 to 25 minutes for med
ium. Steaks cut two inches thick
require approximately 30 to 35
minutes for rare and 40 to 45 min
utes for medium.
Delores Sensenig
New Oxford
BEEF STROGANOFF
1 pound beef strips or ground
beef
14 teaspoon pepper
V* cup sour cream
114 tablespoons fat
14 teaspoon salt
9 ounces boiling water
1 beef flavored bouillon cube
14 cup flour
Brown meat in fat. Dissolve
bouillon cube in boiling water and
set aside. Add onions and season
ing to browned meat. Add bouillon
and water. Simmer, covered, for
35 to 40 minutes. Blend sour
cream with flour. Add to meat
mixture gradually, stirring con
stantly. Stir until thickened. Re
move from heat and serve over
cooked noodles or rice.
APPETIZER MEATBALLS
2 pounds ground lean beef
1 pound bulk pork sausage
1 can (S oz.) evaporated milk
2 cups old-fashioned oats
A teaspoon pepper
2 tablespoons chili powder
'A teaspoon garlic powder
2-3 teaqspoons salt
2 eggs
'A cup chopped onion
SAUCE
If you like sauce, double
An unlikely food combination turned into a winning combination for
Lloyd Roczniak of Rochester, Minnesota at the 1989 National Beef
Cook-off in Portland, Oregon. Combining beef and yogurt to create a
tasty, light meal for only 243 calories per serving. Roczniak won a
$l,OOO prize for the Best Under 300 Calorie/Serving category.
Here is Lloyd Roczniak’s unique recipe.
RED-HOT BEEF KABOBS WITH YOGURT SAUCE
Preparation time: 25 minutes
Marinating time: IS minutes
Cooking time: 8 to 10 minutes
1 boneless beef sirloin steak, cut 1-1/4 inches thick (approximately
2 pounds)
1/4 cup packed brown sugar
4 teaspoons cider vinegar
1 tablespoon vegetable oil
2 teaspoons chili powder
1 teaspoon salt
14 to 1 teaspoon hot pepper sauce
1 carton (8 ounces) plain low-fat yogurt
'/i cup minced green onions and tops
1/4 teaspoon garlic salt
1 package (10 ounces) fresh spinach
Red bell pepper slices
Paprika
Trim fat from boneless beef sirloin steak; cut steak into l-'/i -inch
pieces. Mix brown sugar, vinegar, oil, chili powder, salt, and hot pep
per sauce in medium bowl. Add beef pieces; toss to coat. Let stand IS
minutes. Meanwhile, stir together yogurt, green onions, and garlic salt;
set aside. Wash spinach; discard stems and pat dry. Coarsely chop spi
nach; set aside. Thread beef pieces on six to eight 9-inch metal skew
ers. Place beef on grid over medium coals*. Grill beef 8 to 10 minutes
to desired doneness (rare or medium), turning frequently. To serve,
place spinach around edge of large serving platter, leaving center open
for small serving bowl. Remove beef from skewers and arrange over
spinach. Garnish beef with peppers. Put yogurt sauce in serving bowl;
sprinkle with paprika. Place bowl in center of platter. 6 to 8 servings.
D. Witmer
Ephrata
*Test about 4 inches above coals for medium with 4-second hand
count.
Featured Recipe
2 cups catsup
114 cups brown sugar
1 teaspoon liquid smoke
14 teaspoon garlic powder
'A cup chopped onion
Mix all meatball ingredients to
gether; shape into small one inch
diameter balls. Place in baking pan
in single layer. Combine sauce in
gredients and pour over meatballs.
Bake at 350’ for one hour. Yield
nine dozen meatballs.
(Turn to Page B 8)
G.M.Z.
Lititz