Beef & Broccoli Skillet

Directions:

Brown beef slowly with onions and garlic. Too hot and you’ll lose valuable juices. Stir in soya sauce, vinegar, and beef broth. Heat to a boil. Add broccoli and cook over medium heat until tender. Meanwhile, boil water and pour over rice noodles right before serving, using package directions to time. Serve beef mixture over noodles, sprinkle with sesame seeds. 

Andrea’s Chili

Directions:

Brown beef slowly with onions and garlic. Too hot and you’ll lose valuable juices. Add mushrooms and peppers and sauté a few more minutes, but not too long, just until peppers are tender-crisp. Add remaining ingredients and simmer 1-2 hours. Or longer. Longer means thicker. Thicker is good.

Chuck Roast

Directions:

Rub chuck roast with ground salt and pepper or a pre-mix rub and let sit for 10-15 minutes.

Sauteé onions in butter. Set aside. Melt more butter if needed over medium-high heat. Brown all sides of the chuck roast. Set aside. Add about a cup of red wine to pot and scrap all the drippings and tidbits of onion and beef away from the sides of the pan. Replace chuck roast and then onions and add more broth if desired. 

Roast at 300°F until internal temperature is 190°F.
Chuck roasts need to be cooked to a higher temperature because they are traditionally heavier marbled. The fats need to be rendered longer to tenderize the meat.

Prime Rib

Directions:

Rub prime  rib with garlic salt, seasoned salt, and pepper. Place roast, fat side up in shallow pan. Insert meat thermometer in center of meat and roast at 300°F. Allow 20 minutes per pound for rare, add about 30 minutes longer for medium and 3/4 of an hour for well done, but be sure to watch your thermometer as roasts differ in shape and size, and all ovens vary in intensity. 

Remove from oven and let roast stand,covered, a few minutes before carving.
Add a little water to drippings for an au jus.
Add 1 cup warm water mixed with some flour to drippings and thicken over medium heat to make a gravy.

Grilled Steak

Directions:

Stir together brown sugar, soy sauce, Worcestershire, lemon juice, garlic powder & whiskey. Place steaks in a big zipped bag. Pour in marinade and seal bag. Refrigerate for at least 1 hour. 

Remove meat from marinade and grill to desired done-ness.

Which should be on the rarer side of medium, by the way. Don’t waste a good Schinkel Steak.

Dad’s Herbed Beef Stroganoff

Directions:

Brown meat in oil and water, with the lid on a large, heavy pot. Add spices, including garlic, and bring to a boil, then reduce heat and simmer on low, covered, for about an hour.

Sauté onions, carrots and celery in a separate pan to tender-crisp and add to meat mixture. Add mushrooms and simmer for 10 more minutes on low. Remove bay leave.

Combine sour cream, flour and warm water. Mix until smooth with a whisk or hand mixer. Add to meat mixture in large pot and increase temperature to medium-high. Stir until thickened. Do not boil.

Serve over cooked, hot noodles.

Note: Dad called for beef bouillon in his original recipe. However, you can achieve the same effect if you brown meat in oil and water, with the lid on. This keeps all the flavour-filled juices from the beef from evaporating and being wasted. If you brown the meat in just oil, the traditional way, you will need to add more flavour from either 2 tsp beef bouillon powder or 2 cubes.

Ravioli Cheese Bake

Directions:

Cook ravioli as per pkg directions.
Mix pasta sauce, beef, tomatoes, broth and dressing together in 9 x 13 deep baking dish. Add cooked ravioli and stir.
Cover with foil and bake at 350°F for 50 minutes. Remove foil and sprinkle liberally with cheese, then bake uncovered until cheese is melted and golden.

Salisbury Steak

Directions:

In a large bowl, combine beef, grated onion, salt and pepper. Divide meat into 6 portions and shape into patties about 3/4 inch thick. Cook steaks in caste iron fry pan or heavy skillet until cooked through, but don’t dry out. Set aside.

In same skillet, add just a bit of butter and sauté mushrooms, scraping edges to get all the beef drippings included. Add red wine if desired and scrape one more time.
Prepare gravy as per package instructions. Add to mushroom mixture and sour cream and mix well. Return the steaks to the skillet and simmer for a few minutes to heat through.

Veal Steakettes

Directions:

Best in Cast Iron pan to transfer to oven.

Over medium heat, brown the steakettes in butter. Remove

Over medium heat, sauté onions and mushrooms in butter. Sprinkle with salt and pepper. Remove.

Layer steakettes, sauce, onions, and mushrooms. Shred cheese over all.

Place under broiler until heated through and cheese is sizzly.

Spaghetti Sauce

Directions:

Sauté peppers and onions until soft. Add garlic and sauté until lightly browned. Add tomatoes and basil, salt, pepper and brown sugar. Bring to a boil, then simmer for 2 to 3 hours on low, stirring occasionally.

Serve with pasta.

Andrea’s Creamy Pasta

Directions:

Fry ground beef. Sauté garlic and sauté until lightly browned. Add 2 cups spaghetti sauce, salt, pepper, fresh basil and re wine. Bring to a boil, then simmer for 1 hour on low, stirring occasionally.

In a separate bowl, cream together sour cream, cream cheese and Asiago cheese. Stir this mixture into sauce.

Mix with cooked pasta. Pour into a casserole, pour remaining sauce over top and sprinkle with mozzarella cheese.

Bake at 350°F for 20 – 30 minutes covered. Remove foil, then bake further until cheese is browned and bubbly.