BEEF RECIPES

INGREDIENTS

2 lbs lean ground beef (87-93%)
1/3 cup picante sauce or salsa
1/3 cup shredded Cheddar or Jack cheese
1 tsp pepper

DIRECTIONS

Combine all ingredients in a large mixing bowl. Form mixture into 6-8 patties; layer patties on aluminum foil and refrigerate until firm. Broil, grill or bake.

INGREDIENTS

1 pkg onion soup mix
1/4 tsp paprika
1/2 tsp cayenne pepper
3 cloves garlic, finely chopped
1/2 tsp oregano
1/2 tsp basil
2 lb rump roast, fat removed

DIRECTIONS

Combine soup mix and spices with 3 cups water in a roasting pan Add roast and bake at 350 degrees for 3 hrs, basting often. Turn roast once.

INGREDIENTS

1 lb round steak, fat removed, cut into 1" cubes

Marinade steak cubes overnight in:
1 Tbs olive oil
1 clove garlic, mashed
1 Tbs Worcestershire sauce
2 Tbs Lemon Juice
1 tsp lemon pepper
1/4 cup red wine vinegar

BBQ Sauce

1/2 cup olive oil
1 large tomatoes, chopped
1 large onion, chopped
2 cloves garlic, mashed
1 tsp Worcestershire sauce
1/2 tsp salt

Combine above in saucepan, simmer until thickened, then add:

1/4 cup water
2 Tbs chili powder
1/4 cup red wine vinegar

Adjust seasoning to taste.

DIRECTIONS

Cut 1 large onion into 1" chunks, skewer steak, then onion, alternating on bamboo skewers. Cook over medium/hot fire, basting often with BBQ sauce.

INGREDIENTS

1 lb lean hamburger
2 cloves garlic, mashed
1/2 cup onion, chopped
1/2 tsp powdered bay leaf

Brown hamburger with above seasonings. Remove all but 1 tsp of fat from pan.

8 cups water
1/2 cup brown rice
1/2 cup lentils
3 large tomatoes, chopped, or 1 large can of stewed tomatoes

In a deep pot, combine hamburger, water, rice, lentils and tomatoes. Bring to a boil, then simmer for 45 minutes.

4 small potatoes, diced
3 stalks celery, diced
1 clove garlic, mashed
salt to taste

Add potatoes, celery and garlic to pot, return to boil, then reduce heat to simmer until thickened. Serve hot.

INGREDIENTS

2-3 lb beef roast, round, chuck, your choice
2 Tbl olive oil
4 C water or beef broth
1 Tbl cider vinegar
3 garlic cloves, mashed
2 tsp Worshestershire sauce
1 tsp marjoram
2 tsp seasoned salt
1 large onion, cut into 1/8 wedges
4 potatoes, peeled and chunked
6 carrots, peeled and cut into 1 1/2 inch lengths
2 Tbl flour
Salt and pepper to taste

DIRECTIONS

In a wide, deep pot, heat the olive oil on med-high heat until hot. Braise the outside of the roast in the hot oil until browned. Reduce heat to low, add water/broth, vinegar, garlic, onion, Worshestershire sauce, marjoram and seasoned salt. Cover and simmer on low heat for 3 hours. Add potatoes and carrots, placing around the roast, and bring to a boil. Reduce heat to simmer, and cook until tender, about 45 minutes. Remove meat and vegetables from pan to a serving platter. Using a wire wisk, stir in the flour to make a light gravy, adding additional salt and pepper to taste. Serve with roast and vegetables.

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