How to Cooking Tips

By

Beef w/ Mushroom Gravy

 Beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a meat thermometer.

Mushroom gravy is a simple sauce that can be composed from beef or chicken stock , roux (a mixture of equal parts butter and flour to thicken), and mushroom base. (Wikipedia)

 

 

Ingredients:

  • 1 really big beef roast (4-5lbs)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/2 cup cooking oil
  • 4 cups water
  • 2 teaspoons guar gum
  • 2 tablespoons dehydrated onion flakes
  • 4 ounces sliced mushroom — pieces are fine
  • additional salt and pepper to taste

How to Prepare:

  • Mix salt, pepper and garlic powder and rub into roast.  Let sit 10 minutes at room temp.  Heat oil in a big pan.  Put in roast and let brown well, over medium heat, for about 5 minutes per side or until really browned nicely. Once that's done, raise heat to high and add water.
  • Bring to a good boil, cover, reduce heat and simmer for 2 hours -turn roast every 1/2 hour so it doesn't dry out. Remove roast from water and raise heat.
  • Add in mushrooms and dried onion and let boil for about 2 minutes. There should be about 3 cups liquid at this point -you may want to skim off some of the fat on top. Mix guar gum with 1/2 cup cold water and whisk into the boiling gravy to thicken.
  • Allow to boil for 2 minutes. Serve hot.

 

By

Garden Beef Stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc.), meat, especially tougher meats suitable for slow-cooking, such as beef.

While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. (Wikipedia)

Prep Time: 2 1/2 hours
Effort: Average

 

 

Ingredients:

  • 2 tbsp. vegetable oil
  • 1 1/2 pd. stew meat
  • 2 tbsp tomato sauce
  • 2 c. water
  • 1 tsp. salt
  • 2 tbsp. chopped onion
  • 1/4 c. chopped green pepper
  • 1/4 c. chopped eggplant
  • 1/4 c. zuchinni, cubed
  • 1/2 c. spinach

How to Prepare:

  • Heat oil in heavy pot.  Brown meat on all sides. Push to side of pot.
  • Add onion, cook 2 minutes. Add water and salt. Simmer 2 hrs.
  • Add green pepper, eggplant, and zuchinni. Simmer 10 min.
  • Spoon in tomato sauce and spinach. Cook 7 more min.

 

 

By

Roast Beef Melt

Other popular choices paired up with melted cheese are ham, roast beef, chicken, and turkey. These are known as patty melts. Patty melts were a staple of the traditional U.S. diner and were commonly found on menus as far back as the 1950s and possibly the 1940s. (Wikipedia)

 
 
Ingredients:

  • 2 slices leftover roast beef
  • 2 green pepper slices — cut in 2 inch pieces
  • 3 mushrooms — sliced
  • 2 onion slice — cut in 2 inch pieces
  • 1 tablespoon butter
  • 2 tablespoons LC Ranch Dressing
  • Mozzarella cheese to cover

How to Prepare:

  • Place roast beef on a heat proof plate or pan.
  • Saute vegetables in butter until tender-crisp and place on top of beef.
  • Spread dressing over the vegetables and top with mozzarella cheese.
  • Broil until cheese is hot and bubbly.

 

*This is a quick and easy way to use up leftover roast.

 

 

By

BBQ Beef Kabobs

 

Kabob (Persian) or Kebab is a wide variety of skewered meals originating in the Middle East and later on adopted worldwide. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, it may now be beef, goat, chicken or fish. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe. (Wikipedia)

 

 

 
Ingredients:

  • 1 pound top round steak
  • 1 broccoli or cauliflower
  • 1 large onion cut into wedges
  • 1 large green pepper — seeded and cut into 1 inch pieces
  • 12 cherry tomatoes
  • 12 bacon slices
  • 12 fresh mushrooms
  • Barbeque sauce

 

How to Prepare:

  • Pound meat tenderizer into steak. Cut steak into 1-1/2 inch pieces.
  • Thread carrot, onion, steak, green pepper, tomato and mushroom wrapped with bacon slice alternately on 6 (15 in.) skewers.
  • Make sure carrot slice is the last item on each end to hold kabob together during grilling.
  • Place on grill over medium hot coals. Grill, covered, 6 minutes on each side or to desired doneness.
  • Baste frequently with Barbeque sauce.

 

By

Salisbury Steak

Salisbury steak is a dish made from a blend of minced beef and other ingredients, which is shaped to resemble a steak. Salisbury steak was invented by an American physician, Dr. J. H. Salisbury, an early proponent of a low-carbohydrate diet for weight loss. The dish is popular in the United States, where it is traditionally served with gravy and mashed potatoes or noodles. (Wikipedia)

 

 

Ingredients:

  • 1 pound ground beef
  • 1/3 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1/4 cup sliced onion
  • 10 1/2 ounces beef broth — condensed
  • 4 ounces mushroom stems and pieces — drained
  • 3/4 teaspoon Guar gum

 

How to Prepare:

  • Mix ground beef, bread crumbs, salt & pepper and egg; shape into 4 oval patties, each about 3/4inch thick.
  • Cook patties over medium heat, turning occasionally,until brown, about 10 minutes; drain.
  • Add onion,broth & mushrooms. Heat toboiling; reduce heat. Cover & simmer until beef is done,about 10 minutes.
  • Remove patties; keep warm. Heat onion mixture to a boil.
  • Sprinkle guar gum over mixture; stir in. Heat for a couple of minutes &gravy will start to thicken. If too thick add some water to desired consistency(add 1/2 can of water to make more gravy & cut down on the salty taste).