Beef It’s What’s For Dinner
(Continued from Pago B 6)
UPDATED BEEF
STROGANOFF
Total preparation and cooking
time: 25 minutes
1 pound beef tenderloin tips
1-1/2 cups uncooked farfalle (bow
tie) pasta
Vegetable cooking spray
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces mushrooms, cut into 1/2-
inch slices
1/3 cup coarsely chopped onion
2 teaspoons vegetable oil
1 to 2 tablespoons all-purpose
flour
3/4 cup ready-to-serve beef broth
1 tablespoon sliced green onion
1/4 cup dairy light sour cream
1. Cook pasta according to
package directions. Keep warm.
2. Meanwhile trim fat from
beef; cut into l.\ 1/2-inch pieces.
Spray large nonstick skillet with
cooking spray. Heat skillet over
medium-high heat until hot. Add
beef (1/2 at a time) and stir-fry 1 to
2 minutes or until outside surface
is no longer pink. Remove from
skillet; keep warm. Season with
salt and pepper.
3. In same skillet, cook and stir
mushrooms and onion in oil 2
minutes or until tender. Stir in
flour. Gradually add broth, stirring
until blended. Bring to a boil; cook
and stir 2 minutes. Return beef to
skillet; heat through.
4. Serve beef mixture over
pasta. Sprinkle with green onion;
pass sour cream to dollop on top.
Makes 4 servings (serving
size: 1/4 of recipe).
Nutritional information per
serving: 344 calories; 30 g pro
tein; 13 g fat; 25 g carbohydrate;
4.9 mg iron; 344 mg sodium; 77
mg cholesterol. (Complete nutri
tionals available upon request.)
Cook’s Tip; One-pound bone
less beef top sirloin steak cut 3/4
inch thick, may be substituted for
beef tenderloin tips. Cut steak
lengthwise in half and then cross
wise into I/4-inch thick strips.
SAVORY MEATLOAF
2 pounds ground beef
8-ounce can stewed tomatoes
14 cup chopped onion
14 cup chopped green pepper
2 eggs
2 teaspoons Worcestershire
sauce
114 cups shredded wheat bis
cuits, crushed
2 teaspoons salt
14 teaspoon pepper
Lightly mix together all ingre
dients. Shape into a loaf and place
in a baking pan. Bake at 375
degrees for one hour. Makes 12
slices
I got this recipe off the shredded
wheat box years ago. I made one
modification to suit my husband
who doesn’t like cooked tomatoes. ,
/ use a can of tomato soup instead
of stewed tomatoes. I add 'A cup of
the undiluted soup to the meat mix.
Bake for 30 minutes, then mix the
remaining soup with an equal
amount of water and pour over the
meatloaf. 'Bake for another 30
minutes.
Bonnie Blain
Halifax
SLOPPY JOES
1 pound ground beef
1 medium onion, chopped
l'/i tablespoon all-purpose flour
1 cup Coca Cola
Vi cup catsup
2 tablespoons vinegar
1 tablespoon Worcestershire
sauce
2 teaspoons dry mustard
In a skillet, brownthe meat and
onions. Drain excess fat. Add the
remaining ingredients and stir to
mix. Cover and simmer for 30
minutes. Serve hot in hamburger
buns.
SAVORY BEEF STEW WITH
ROASTED VEGETABLES
Total preparation and cooking
time: 2-1/2 hours
1-3/4 to 2 pounds boneless beef
chuck shoulder or bottom
round
1 tablespoon olive oil
3 cloves garlic, crushed
3/4 teaspoon pepper
1 can (13-3/4 to 14-1/2 ounces)
ready-to-serve beef broth
2 teaspoons dried thyme leaves
Vegetable cooking spray
12 medium mushrooms
6 plum tomatoes, each cut length
wise into quarters, seeded
3 small onions, each cut length
wise into quarters
1-1/2 tablespoons olive oil
1-1/2 tablespoons plus 2 tea
spoons balsamic vinegar
1 tablespoon cornstarch, dis
solved in 2 tablespoons water
Chopped fresh thyme (optional)
3 cups cooked couscous
1. Trim fat from beef. Cut beef
into 1-inch pieces. In Dutch oven,
heat 1 tablespoon oil over medi
um heat until hot. Add beef and
garlic (1/2 at a lime) and brown
evenly, stirring occasionally.
Pour off drippings. Season beef
with pepper: stir in broth and
dried thyme. Bring to a boil;
reduce heat to low. Cover lightly
and simmer 1-1/2 to 2 hours or
until beef is tender.
2.Meanwhile heat oven to
425°. Lightly spray 15 x 10-inch
jelly roll pan with cooking spray.
Place vegetables in pan. Combine
1-1/2 tablespoons oil and 1-1/2
tablespoons vinegar; drizzle over
vegetables, tossing to coat. Roast
in 425° oven 20 to 25 minutes or
until tender.
BJ. Light
Lebanon
3. Bring beef stew to a boil
over medium-high heat. Add
cornstarch mixture; cook and stir
2 minutes or until sauce is slightly
thickened and bubbly. Stir in
roasted vegetables and remaining
2 teaspoons vinegar. Sprinkle
with fresh thyme, if desired.
Serve with couscous.
Makes 6 servings (serving
size: 1/6 of recipe).
Nutritional information per
serving using beef chuck shoul
der: 380 calories; 34 g protein;
13 gfat; 30 g carbohydrate; 5.2
mg iron; 281 mg sodium; 86 mg
cholesterol. (Complete nutrition
als available upon request.)
Nutritional information per
serving using beef bottom round:
374 calories; 33 g protein; 13 g
fat; 30 g carbohydrate; 4.9 mg
iron; 268 mg sodium; 82 mg cho
lesterol. (Complete nutritionals
available upon request.)
Lancaster Fanning, Saturday, January 28, 1995-B7
PEPPERY T-BONE STEAKS
& CHILI CORN
Total preparation and cooking
time: 30 minutes
Soaking time: 30 minutes
2 well-trimmed beef T-Bone or
Porterhouse steaks, cut 1 inch
thick
4 ears fresh sweet com. in husks
1 to 2 cloves garlic, crushed
1/2 teaspoon coarse grind black
pepper
2 tablespoons butter
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1. Pull back corn husks from
each ear of corn leaving husks
attached to base. Remove corn
silk. Fold husks back around corn;
tie at end of each ear with siring or
strip of one of the outside corn
husks. Soak corn in cold water 30
minutes.
2. Remove corn from water;
place on grid over medium coals.
Grill 20 minutes or until tender,
turning often.
3. Meanwhile combine garlic
and pepper; rub into both sides of
beef steaks. Place steaks on grid
15 minutes before corn is done.
Grill approximately 10 to 14 min
utes for medium-rare to medium
doneness, turning once.
4. Meanwhile in small bowl,
combine butter, chili powder and
cumin; mix until blended.
5. Remove bone; carve steaks
crosswise into thick slices. Serve
with com and seasoned butter.
Makes 4 servings.
(Turn to Pag* B 8)