Beef Recipes for the culinarily challenged
Over the years many “city” friends have asked how to prepare beef that doesn’t come ready-made from a fast food joint.
For those who hate to cook (like me!) these are simple and quick if you have the ingredients on hand.
MUSHROOM BEEF & RICE
1 lb. ground beef
1 can mushroom soup
Brown ground beef in frying pan; drain. Add 1 can cream of mushroom soup (no water). Add stir-fry veggies or peas if you wish. Cook & stir until mixture bubbles. Serve over rice.
FRENCH FRY FIESTA
1 lb. ground beef
1 small jar chunky salsa
2 cans cheddar cheese soup
1⁄2 bag frozen french fries (crinkle cut is best)
Brown ground beef in frying pan; drain. Add salsa to beef in frying pan and stir. Place mixture in 9 x 13 inch glass dish. Stir together soups (don’t add water). Cover beef mixture with soup mixture. Top with single layer of french fries until you can’t see the ingredients beneath. Bake at 350º for 11⁄2 hours or until fries are almost crispy. Serves 5 to 6 people (depending on appetites). Wonderful on cold days.
Variations: Substitute 1 can of tomato sauce (regular or spiced) for salsa. You can also use frozen tatter tots instead of french fries.
Or use 1 can of any cream soup (e.g. mushroom, broccoli, celery) with 1 can of cheddar cheese soup and tomato sauce rather than salsa.
MMM-MMM GOOD CROCK-POT ROAST
1 3-5 lb. roast
1 pkg. onion soup mix
1 pkg. beef gravy mix
1 can mushroom soup (can use fat reduced)
Liquid - can be red or white wine, beer or cola (yes, I said COLA) - for low cal use Coke Zero
Your favorite steak spice (Hy’s Seasoning Salt, Montreal, or just salt & pepper)
Place thawed roast (or at least mostly thawed) in crock pot. Add onion soup, beef gravy mix and mushroom soup over top. Pour on liquid to almost cover roast. Top with lots of your favorite steak spice. Close lid and cook for 7-9 hours on low or 4-6 hours on high. If you prepare in the morning before leaving for the day, when you get home the smell will be delicious. If dinner will not be for a while longer, turn the roast over and add just enough water to mostly cover the roast again - leave on warm or low until time to carve. The meat will almost separate by itself. The stock makes wonderful gravy, soup or stew base for the leftovers (if there are any, that is).
‘TENDER & TASTY EVERY TIME’ STEAK MARINADE
Marinade for 2 steaks:
1/4 cup extra virgin olive oil
1/4 cup soy sauce
1/4 cup balsamic or red wine vinegar
1/4 cup chopped onion (or 1 tsp. onion salt)
2 tbsp. worchestershire sauce
2 cloves garlic*
1 tbsp. fresh or dried basil*
*OR - use garlic and basil flavored olive oil combined as the first ingredient
salt & pepper
juice of 1/2 lemon (or equivalent lemon juice)
Put all the ingredients in a Ziploc bag except the lemon - close bag and shake well. Add the steaks and mix again. Quarter the lemon and squeeze over steaks (seeds and all) and mix again. Refrigerate for 2-6 hours (longer is better), occasionally turning. Remove from fridge 1/2 hour before cooking. BBQ steaks to desired doneness on hot grill. Be sure to let them rest 5-10 minutes before chowing down. Don’t worry if you don’t have all the ingredients - the marinade works its magic as long as you have the vinegar, oil & lemon juice.
SUGGESTION: Serve with potatoes in foil wrap - cut potatoes into slices or chunks (optionally include onions and/or carrots), add pepper, salt or your favorite spice (Hy’s, oregano or rosemary is great), drizzle with olive oil and stir to coat. Close foil tightly and place on top rack when you turn BBQ on. 10 minutes later, start steaks. Turn when you turn your steaks - leave potatoes on heat until meat has rested. No dishes to wash!