The Kuntry Koop Beef Recipes

Down Home Supper

   1/2 c. water
   1 lb. ground beef
   1/2 tsp. pepper
   1 can of tomato soup
   1 tbs. salt
   1 c. sliced onion
   1 c. chopped celery
   1 diced bell pepper
   4 c. sliced raw potato

Put potatoes in a large casserole and 2/3 of the remaining vegetables. Sprinkle each layer with salt. Spread meat on top of vegetables,
then add remaining vegetables. Mix tomato soup with water and pour over all. Cover and bake at 350º 1-1/2- 2 hours.

1 c. raw long grain rice
1 c. water
2/3 c.chopped onion
2 tsp. salt
1 tsp. celery salt
1/4 tsp. pepper
1/4 tsp. garlic  powder
2 lb. ground beef
3 tbs. cooking oil
2 cans tomato sauce
2 c. water
4 tbs. brown sugar
4 tbs.  Worcestershire sauce

In a large bowl, combine first 7 ingredients. Add beef and mix well.
Shape into 1- 1/2 in. balls. In a large skillet, brown meatballs in oil;
drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce, pour over meatballs. Reduce heat, cover, and simmer 1 hour.

Simple Salisbury Steak

1 can cream of mushroom soup
1 lb. ground beef
1/3 c. dry bread crumbs
1 small onion, chopped fine
1 egg, beaten
1 tbs. vegetable oil
1- 1/2 c. sliced fresh mushrooms

In large bowl, mix 1/4 c. soup, beef, bread crumbs, onion and egg. Shape into patties. In  10" skillet, over medium high heat, in hot oil, cook patties (in batches) until browned on both sides. Remove and set aside. Repeat until all patties are cooked. Pour off fat from skillet.
Combine remaining soup and mushrooms in skillet and heat to boiling. Return patties to skillet and reduce heat to low. Cover and cook
20 minutes before serving.

Easy Pepper Steak

   1 pkg. Brown Gravy Mix
   3/4 c. water
   1 tbs. soy sauce
   1-1/2-2 lb.flank steak or   sirloin steak,thinly sliced
   1 tbs. oil
   1 medium onion
   2 bell peppers, cut in thin   strips
   rice (optional)

Combine gravy mix, water and soy sauce.  Set aside.  Heat oil in large skillet.  Saute meat 8 to 10 minutes or until brown.  Stir in gravy mixture, bring to a boil and simmer 10 minutes.
Add onion and bell pepper. Simmer 10 minutes.  Serve over rice if desired.

Mile High Steak

1/2 c. steak sauce
1/4 c. apricot  preserves
2 tbs. soy sauce
1/2 tsp. ground  ginger
4 filet mignon steaks (4 oz. each)

Preheat the grill to medium heat. In a medium bowl, combine all the ingredients except the steaks; mix well. Grill the steaks for 7 to 8
minutes per side, or until desired doneness, brushing with 1/4 c. of the
sauce during the last 2 minutes of grilling. In a small saucepan, cook the
remaining sauce mixture over medium heat until heated through. Serve the steaks topped with the sauce.

Tenderlicious Pot Roast

1 good sized chuck roast
salt
pepper
flour
cooking oil
onion
2 c. leftover coffee
2 c. water
carrots, small or cut in chunks
potatoes, either small or cut in chunks

Heat oven up to 325º.
Heat up about 1/4 inch of cooking oil in a skillet and get it really hot. Meanwhile, salt and pepper your roast and dredge it with flour. Place the roast in the hot oil and sear the roast until it is quite dark in color on both sides.Remove the roast from the skillet and place it in a casserole dish which has a cover or a covered roasting pan. Slice up some dry onions and fry them  quick in the skillet from which you have just removed the roast. When the onions are limp, remove them and put them on top of the roast. Pour the coffee and the water over the roast, cover the pan and place in
the oven and cook for about an hour and a half.
Add scrubbed potatoes and carrots and place the roast back into the oven until roast and vegetables are tender.

Black Skillet Beef with Greens and Red Potatoes

1 lb. beef top round
1- 1/2 T. Hot 'N Spicy Seasoning (see recipe)
8 red skinned potatoes, halved
3 c. finely chopped onion
2 c. beef broth
2 lg. cloves garlic, minced
2 lg. carrots, peeled, cut into very thin
2-1/2-inch strips
2 bunches (1/2 lb. each) mustard greens, kale, or turnip greens,
            stems removed, coarsely torn
Nonstick spray coating

Partially freeze beef. Thinly slice across the grain into long strips 1/8 inch thick. Thoroughly coat strips with Hot 'N Spicy Seasoning.

Spray a large heavy skillet (cast iron is good) with nonstick spray coating. Preheat pan over high heat. Add meat; cook, stirring, for 5 minutes.

Add potatoes, onion, broth, and garlic. Cook, covered, over medium heat for 20 minutes. Stir in carrots, lay greens over top, and cook,
covered, until carrots are tender, about 15 minutes. Serve in large serving bowl, with crusty bread for dunking.

1/4 c. paprika
2 tbs. dried oregano, crushed
2 tsp. chili powder
1 tsp. garlic powder
1 tsp.black pepper
1/2 tsp. red (cayenne) pepper
1/2 tsp. dry mustard

Mix together all ingredients. Store in airtight container.
Makes about 1/3 cup.

Smothered Steak

   Beef Round, chuck or rump
   Per 1 lb. of beef need:
     1/4 c. flour
     1/2 tsp. salt
     1/2 tsp. pepper

   grease or shortening
   1 small onion, chopped
   1/2 green pepper
   1 stalk of celery, diced
   1 small can of tomatoes

Beat flour, salt, and pepper on to meat. Brown meat in shortening. Add remaining ingredients and cook for 1- 1/2 hours.

Chicken Fried Steak

   Round steak (1/4 lb.of raw meat per person)
   salt and pepper to taste
   2 c. milk
   1 egg
   2 c. flour with 1 t. salt and pepper added to it

Use Coke bottle bottom to tenderize meat with and to hack salt and pepper into meat.
Take milk in a bowl and beat egg in it. Dip steak in milk and egg mixture then flour until well coated., Fry over medium high heat in about 1/2 inch grease until batter is golden brown.

Texas Beef tips

14 inch Dutch Oven
2 lb.. sirloin, cut in 1" cubes
1 tbs. Tabasco
1 tbs. shortening (use more if necessary)
1 tbs. A-1 steak sauce
1 clove garlic, slashed
1-2 c. water
1/2 pkg. Lipton Onion Soup Mix
1 Jalapenos pepper, chopped
1 med. onion, chopped
2 tbs. cornstarch

Brown meat in grease. Add garlic and soup mix. Stir until soup mix dissolves. Add Tabasco, A-1, and water. Cook until all blends
in 2-3 minutes. Add onion, Jalapenos and corn starch. Mix all in and simmer on low heat for 2 hours.

Until next time,Good cookin',Sue
 
 

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