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Pot Roast in Beer
Dinner

Pot Roast in Beer

4.2

Prep
15 min
Cook
135 min
Total
150 min

Instructions

  1. 1 Heat a roasting pan over high heat, and coat bottom with oil. Sear meat on all sides. Remove from pan, and set aside.
  2. 2 Reduce heat to low, saute onion, celery and garlic, scraping up browned bits. Cover, and cook on low for 15 minutes.
  3. 3 Mix in cream of mushroom soup and beer. Wrap bay leaves and cloves in cheesecloth, tie with string, and add to pan. Place roast on top of vegetables, spooning some sauce over meat. Cover with foil, and place lid over foil to seal well. Reduce heat, and simmer 1 1/2 hours.
  4. 4 Remove meat from pan, and slice. Return to the pan, and spoon sauce over. Cook an additional 30 minutes.

By CHRISTYJ

Steak and Spinach Salad
Dinner

Steak and Spinach Salad

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
  2. 2 In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
  3. 3 Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad!

By Rena

Brandied Pepper Steak
Dinner

Brandied Pepper Steak

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Season steak with salt and pepper, and firmly press seasonings into steak. In a large heavy skillet over medium heat, combine clarified butter, sage, thyme and rosemary. Cook until herbs begin to brown, then remove herbs.
  2. 2 Increase heat to medium-high. Sear steak for 10 to 15 minutes on each side. Carefully pour brandy over steak. Stand back, and ignite the brandy (flames can be quite intense). When flames die, remove steak from pan; keep warm.
  3. 3 Stir demi glace into pan, and deglaze the pan, scraping up any bits stuck to the bottom. Simmer until liquid is reduced by half. Stir in heavy cream, and any juices that have accumulated under the steak. Add roux to sauce to thicken to a smooth, rich consistency. Taste sauce and add more peppercorns or salt if desired.

By Tina Franco

Japanese Beef Rolls
Dinner Japanese

Japanese Beef Rolls

3.9

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Heat the oil in a skillet over medium heat. Add the mushrooms, cover and allow them to sweat over low heat until soft. Do not let them brown. Meanwhile, bring a large pot or skillet of water to a boil. Blanch asparagus by lowering it in a strainer into boiling water; cook just until bright green, about 30 seconds, and then transfer asparagus into ice water to stop the cooking. Set aside.
  2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiling pan.
  3. 3 To construct the rolls, lay the steaks out flat. If your steaks are thick, pound them to about 1/4 inch thickness. Brush soy sauce onto the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak. Roll up towards the other end to enclose, and secure each bundle with a toothpick. Place the rolls seam side down on the broiling pan.
  4. 4 Roast under the preheated broiler until browned on top, about 3 minutes. Turn the rolls over and brown on the other side, 2 to 3 more minutes. Be careful not to overcook; this could burn the steaks or make the meat tough.

By Elegant Chef

Barbecued Roast Beef on a Bun
Dinner

Barbecued Roast Beef on a Bun

5.0

Prep
10 min
Cook
15 min
Total
1000 min

Instructions

  1. 1 Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
  2. 2 Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
  3. 3 Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
  4. 4 Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
  5. 5 Cover and refrigerate for 4 to 12 hours.
  6. 6 Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
  7. 7 Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
  8. 8 Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
  9. 9 Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.

By John Mitzewich

McKagen's Beef Jerky

McKagen's Beef Jerky

4.4

Prep
20 min
Cook
180 min
Total
1640 min

Instructions

  1. 1 Combine the teriyaki sauce, Worcestershire sauce, balsamic vinaigrette, garlic powder, onion powder, liquid smoke, salt, and hot sauce in a resealable plastic bag. Add the meat strips and coat evenly with the marinade. Seal and refrigerate 24 hours.
  2. 2 Preheat an oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
  3. 3 Remove the beef strips from the marinade and shake off excess marinade. Discard the remaining marinade. Place the meat strips onto the wire rack and sprinkle with black pepper. Bake in the preheated oven until firm and dry, at least 3 hours. Allow the jerky to cool completely before storing in a sealed container.

By vtelf03

Barbarian Beef
Dinner American

Barbarian Beef

4.9

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Season both sides of beef generously with salt. Let sit at room temperature, flipping halfway through, for 30 minutes.
  2. 2 Burn a bed of charcoal until coals are glowing red and ashy white on the surface, rearranging coals as needed.
  3. 3 Place the beef right on top of the coals. Cook, flipping over halfway, about 4 minutes per side. Continue cooking until the internal temperature of the meat reaches 120 degrees F (49 degrees C) for medium-rare, 1 to 2 minutes more per side. Transfer beef to a plate. Let rest while making the sauce.
  4. 4 Place garlic, chile pepper, rosemary, and kosher salt in a mortar. Crush into a paste using a pestle. Stir in vinegar and oil.
  5. 5 Slice beef thinly and spoon the sauce on top.

By John Mitzewich

Coal Miners Pasties
Dinner American

Coal Miners Pasties

4.2

Prep
30 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Place flour, 2 teaspoons salt, and lard in a bowl. Quickly rub lard into flour with your fingertips until it resembles small peas. Pour in ice water and form into a ball. Add more water if it feels too dry. Divide dough into 6 balls; wrap in plastic and chill for one hour.
  2. 2 In a bowl, combine steak, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Roll out one ball of dough on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9-inch circle in dough; cut out the circle. Place about 1 1/2 cups of steak mixture into middle of the circle. Fold edges of the circle up to meet along the top of filling; crimp dough along the top to seal. Repeat until dough is used up. Use a spatula to transfer pasties to an ungreased baking sheet.
  5. 5 Bake pasties in the preheated oven for 45 minutes, or until golden. Serve hot or at room temperature.

By Kevin Ryan

Round Steak Sauerbraten
Dinner American

Round Steak Sauerbraten

4.3

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat the oil in a large saucepan over medium heat. Add the sliced meat and brown well. Remove meat. Add the gravy mix and water and bring to a boil, stirring constantly.
  2. 2 Stir in the onion powder, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf and salt, and ground black pepper to taste. Return the meat to the pan, reduce heat to low, cover and simmer for one hour, or until meat is tender. Remove bay leaf.
  3. 3 Note: You could also transfer to a casserole dish and bake covered at 350 degrees F (175 degrees C) for 1 1/2 hours.

By Kathy MacDonald

Oven-Baked Beef Stroganoff
Dinner American

Oven-Baked Beef Stroganoff

4.2

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Heat a frying pan over medium-high heat. Coat the bottom with 3 tablespoons oil; add steak and cook, turning as needed, until browned, 5 to 7 minutes. Transfer steak to a 3-quart baking dish.
  2. 2 Add remaining 2 tablespoons oil to the frying pan. Sauté mushrooms, onion, and garlic in the hot oil until softened, about 5 minutes. Remove from the heat.
  3. 3 Add red wine, tomato paste, flour, salt, pepper, and bay leaf to the pan. Whisk in beef broth until well combined, then pour mixture over beef. Cover the baking dish with aluminum foil.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Bake in the preheated oven until beef is tender, 45 minutes to 1 hour.
  6. 6 Gently stir in sour cream and serve.

By Sylvia Arrowood

Daria's Slow Cooker Beef Stroganoff
Dinner American

Daria's Slow Cooker Beef Stroganoff

4.3

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with chives, garlic, Worcestershire sauce, and bouillon.
  2. 2 In a small bowl, mix together the wine with the flour. Pour over the beef.
  3. 3 Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.

By DARIA K

Lebanese Donair
Lunch Middle Eastern

Lebanese Donair

4.3

Prep
30 min
Cook
50 min
Total
320 min

Instructions

  1. 1 Place sliced beef into a flat, oven-proof baking dish. Stir together tomatoes, vinegar, olive oil, lemon juice, allspice, garlic, cinnamon, black pepper, cardamom, and salt in a bowl until well blended. Pour over beef, turning slices to coat evenly. Cover and refrigerate for 4 hours.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Uncover the baking dish and cook beef in the preheated oven until meat is no longer pink, about 50 minutes. Allow to cool slightly while you make salad and sauce.
  4. 4 Make salad: Stir together parsley, onion, olive oil, and lemon juice in a bowl until combined.
  5. 5 Make sauce: Mix together tahini, lemon juice, water, and garlic in a bowl until smooth. Season with salt.
  6. 6 Place pita bread rounds on serving plates. Spoon beef slices down the center of each pita. Top with salad, sauce, and tomatoes. Roll up the sides of pita bread around filling to serve.

By ROSE90