Beef Recipes
 

BARBECUED COUNTRY RIBS--        CROCKPOT RECIPE

1 1/2 cups prepared Terry's Texas Style Barbecue Sauce
1/2 cup apricot-pineapple jam
1 T. soy sauce
3-4 lbs. boneless country-style pork spareribs, trimmed of fat

In a medium bowl, mix together 3/4 cup barbecue sauce, apricot pineapple jam, and soy sauce until well blended. Place a layer of the ribs in a 4-qt. electric slow cooker. Pour 1/3 of the sauce mixture on top. Top with another layer of ribs and half of the remaining sauce. Top with the remaining ribs and pour on the remaining sauce. Cover and cook on LOW for 8 1/2-9 hours, or until the ribs are tender, but not falling apart.

Remove the ribs to a serving dish. skim off and discard any fat from the sauce in the slow cooker. Stir in the remaining 3/4 cup of barbecue sauce. Pass the sauce to spoon over the ribs.

  TEXAS  BBQ POT ROAST 

1 - 4# roast, chuck or bottom round

1 t. vegetable oil

1 c. Terry's Texas Style Barbecue Sauce

1/2 c. cider vinegar

1/2 c. beef or chicken broth

1/4 c. light brown sugar

1 T. mustard, prepared

1 T. Worcestershire sauce

1 T. chili powder

1 large onion, chopped

2 large cloves garlic, crushed

1 1/2 t. thyme

12 rolls

1. Heat oven to 300.  2.  Brown meat in oil in a large ovenproof Dutch oven, 15 minutes.  3. Add sauce, vinegar, broth, sugar, mustard and Worcestershire, chili powder, onion, and thyme to pot.  Bring to boil.  4. Bake, covered at 300 degrees for 3 - 4 hours, turning meat every hour, until tender.  Let stand at least 30 minutes in pan.  Slice and serve on rolls with sauce.  ( I did not use thyme.)

PRIME RIB

Let Prime Rib come to room temperature 2-3 hours. Pat on flour mixed with salt, pepper and garlic salt. OR pat rock salt all over roast and place on rack in pan.

Place in oven heated to 375 degrees for 1 hour. turn off oven - DO NOT OPEN DOOR (may stay in there 2 -3 hours. 40-50 minutes before serving turn oven on to 350 degrees and cook 30-40 minutes. Check with meat thermometer.  Let rest 10 minutes before serving.

Mary Givler

      SALISBURY STEAK DELUXE                       

1 cn (10 3/4 oz.) condensed cream of mushroom soup

1 tb Prepared mustard
2 ts Worcestershire sauce
1 ts Prepared horseradish
1 Egg
1/4 c Dry bread crumbs
1/4 c Finely chopped onion
1/2 ts Salt
-dash
1 1/2 lb Ground beef
1 2 Tbsp. oil
1/2 c Water
2 tb Chopped fresh parsley
-pepper

In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat the egg. Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture.
Add beef and mix well. Shape into six patties. In a large skillet, brown the patties in oil; drain.
Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes or until meat is done. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.

SMOTHERED MEATLOAF

4 cups Potatoes O'Brien (recommended: Ore-Ida)

1 pound lean ground beef

1 1/4 pounds ground pork

1 (5.29-ounce) box Garlic Herb Shake and Bake (recommended: Kraft)

1 (1.1-ounce) envelope Beefy Onion Soup Mix (recommended: Lipton)

1 (4.5-ounce) jar Sliced Mushrooms, drained (recommended: Green Giant)

1 egg

1 (12-ounce) can condensed Cheddar soup, divided

1/2 cup evaporated milk

1 (10-ounce) can condensed cream of mushroom soup

1 onion, sliced thin

1 (8-ounce) package sliced fresh mushrooms

Place potatoes in the bottom of a 5-quart slow cooker. In a large bowl, combine ground beef, ground pork, shake and bake, onion soup mix, sliced mushrooms, and egg. Set aside.

In a small bowl, stir together 1/2 cup Cheddar soup and evaporated milk. Add to meat mixture. Using a wooden spoon or clean hands mix thoroughly and form into a loaf. Place in slow cooker on top of the potatoes. Make sure meatloaf does not touch the sides of the slow cooker.

Stir together remaining cheddar soup with cream of mushroom soup. Pour over meatloaf. Top with onions and mushrooms.

Cover and cook on HIGH setting for 1 hour. Reduce the temperature to LOW setting and cook for an additional 5 to 6 hours.

Recipe - Sandra Lee, 2007  

SWISS STEAK WITH HERBS

2 pounds round steak, tenderized

2 tablespoons flour

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon oil

marjarom

tarragon

1 medium onion, sliced

1 beef bouillion cube dissolved in -

1 cup boiling water

1 can sliced mushroom (or 1 cup fresh)

1 8 ounce can tomato sauce

Combine flour, salt and pepper and pound into steak.  Cut into serving size pieces.  Brown in oil.  Place in oven-proof dish and sprinkle with herbs, top with onions and mushrooms.  Add bouillion and water mixture and tomato sauce.  Cover tightly and simmer 1 1/2 hours or until tender. 

Serves 6.  Terry Geer

BACON CHEESEBURGER LOAF  

4 slices bacon
1 1/2 pounds lean ground beef
1 cup fresh bread crumbs
1 cup sharp cheddar cheese, shredded
1/2 vidalia onion, large, chopped
2 tablespoons mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons dry mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1 egg
1/4 cup ketchup

Preheat oven to 350 degrees. In a medium skillet, cook bacon over medium heat until limp and some fat is rendered, 3 to 4 minutes. Remove the bacon and reserve.
In large mixing bowl, mix together meat, crumbs, 1/2 cup cheese, onion, mayonnaise, relish, mustard, salt, pepper, and egg. Pat the mixture into a shallow 2 quart baking pan. Spread the top with ketchup, then lay the bacon strips over. Bake until firm and bacon is crisp, 45 to 50 minutes. Sprinkle the remaining cheese during the last 15 minutes. Let stand 10 minutes, then cut into squares to serve. Serves 6 – 8 .