Beef Recipes

Beef with Cucumber Raita
From Better Homes and Gardens Cookbook

8 oz (1 cup) plain yogurt
1/4 cup coarsley shredded cucumber
1 Tbsp finely chopped sweet or red onion
1 Tbsp snipped fresh mint
1/4 tsp sugar
Salt and Pepper to taste
1 lb boneless beef sirloin steak, cut 1 inch thick
1/2 tsp lemon pepper seasoning
Fresh mint leaves for garnish (optional)

Preheat broiler. To make raita, combine yogurt, cucumber, onion, snipped mint and sugar. Season with salt and pepper and set aside.

Trim fat from meat. Sprinkle with lemon pepper seasoning. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat, turning meat half way through broiling pan. For medium rare (145 degrees) allow 15 to 17 minutes. For medium (160 degrees) allow 20 to 22 minutes.

Cut steak across the grain, into thin slices. Garnish with mint leaves and serve with raita.

** Raita is a South Asian/Indian condiment made of yogurt and chopped fruits or veggies. The cucumber in this raita makes it more like Greek tzatziki, as authentic raita does not include cucumber.

** Because I love Greek/Mediterreanian food, I use Greek yogurt in this recipe. I also strain the cucumber in cheese cloth for 5-10 minutes so the raita isn't too watery. I like to eat the raita as a dip or salad dressing. Greek yogurt by itself, without any seasoning or vegetables, also makes a yummy dip or salad dressing!


Swiss Steak
From Better Homes and Gardens Cookbook

1 lb boneless beef round steak, cut 3/4 inch thick
2 Tbsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp cooking oil
2 14.5 ounce cans diced tomatoes with basil, oregnao and garlic, undrained
1 small onion, sliced and separated into rings
1-2 stalks celery, sliced
1-2 carrots, sliced
2 cups hot cooked noodles or mashed potatoes

Trim fat from meat. Cut into 4 serving size pieces. Combine flour, salt and pepper. With the notched side of a meat mallet, pound the flour mixture into both sides of the meat.

In a large skillet, brown meat on both sides in the hot oil. Drain off fat. Add tomatoes, onion, carrots and celery. Bring to a boil and reduce heat. Simmer, covered for about 1 1/4 hours or until meat is tender. Skim off fat and serve with noodles or over mashed potatoes.

** The original recipe calls for only 1 can of tomatoes, but I've found that it doesn't make as much sauce as I like, so when I make it, I do 2 cans. I also tend to just throw in whatever amount of carrots and celery I have on hand.


Chinese Beef with Broccoli
From Flavours of Home cookbook

2 Tbsp oil
1 lb sirloin or flank steak, sliced into thin strips
1/2 medium onion, thinly sliced
1/4 lb sliced fresh mushrooms (optional, but VERY yummy!)
4 cups small broccoli florets
1/4 tsp salt
Pepper to taste
1 small clove crushed garlic
3 Tbsp water
1/2 cup cold water
3 Tbsp cornstarch
2 tsp sugar
1 cup beef broth
2 Tbsp soy sauce

In a deep skillet or wok, heat the oil and add beef and onion. Brown over medium high heat until beef is cooked and onion is transparent. Add mushrooms, broccoli and seasonings. Stir fry until evenly distributed in pan. Add 3 Tbsp water and cover. Simmer for 2-3 minutes or until the broccoli is tender-crisp.

Mix the 1/2 cup cold water and cornstarch until the cornstarch dissolves. Add remaining ingredients to the cornstarch mixture. Pour over meat and veggies and stir until sauce is thick and veggies are coated. Add more water if you prefer a thinner sauce. Serve over steamed rice.

** I don't usually measure out the veggies... I just add as little or as much as I want. It always turns out just fine! If you slice the beef when it is still partially frozen, it can be sliced much thinner.