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Beef
*Grilled Fajitas*
*Country-Fried Steaks*
*Barbecued Beef* (Crock-pot)
*Swiss Steak* (Crock-pot)
Grilled Fajitas
- 1 beef flank steak (about 1 pound)
- 1 envelope onion soup mix
- ¼ cup vegetable oil
- ¼ cup lime juice
- ¼ cup water
- 2 garlic cloves, minced
- 1 tsp. grated lime peel
- 1 tsp. ground cumin
- ½ tsp. dried oregano
- ¼ tsp. pepper
- 1 medium onion, thinly sliced
- Green sweet red and/or yellow peppers, julienned
- 1 Tbs. cooking oil
- 8 flour tortillas (7 inches), warmed
- Place flank steak in a glass dish. Combine the next nine
ingredients; pour over meat. Cover and refrigerate 4 hours or overnight.
Drain and discard marinade.
- Grill meat over hot coals until it reaches desired done-ness,
about 4 minutes per side for medium, 5 minutes per side for medium-well.
- Meanwhile, in a skillet, saute onion and peppers in oil
for 3-4 minutes or until crisp-tender.
- Slice meat into thin strips across the grain; place on
tortillas. Top with vegetables; roll up and serve immediately.
- Yield: 4 servings.
Country-Fried Steaks
- 5 Tbs. flour, divided
- ¼ cup cornmeal
- ½ tsp. salt
- ¼ tsp. pepper
- 4 beef cube steaks(about 1 pound)
- 1 egg white
- 1 tsp. water
- 2 Tbs. cooking oil, divided
- Gravy
- 1 Tbs. butter
- 2 Tbs. flour
- 1-½ cups milk
- 1 tsp. beef bouillon granules
- ½ tsp. dried majoram
- ¼ tsp. dried thyme
- 1/8 tsp. pepper
- Combine 3 tablespoons flour, cornmeal, salt and pepper;
set aside.
- Coat steaks with remaining flour. Beat egg whit and water;
dip steaks, then dredge in cornmeal mixture.
- In a skillet over medium-high heat, cook two steaks in
1 tablespoon oil for 5-7 minutes on each side or until crisp, lightly browned
and cooked as desired. Remove steaks and keep warm. Repeat with remaining
oil and steaks.
- Meanwhile, for gravy, melt butter in a saucepan; stir
in flour until well blended. Gradually add milk; bring to a boil over medium
heat. Boil for 2 minutes, stirring constantly; reduce heat to medium-low.
Add bouillon, majoram, thyme and pepper; simmer, uncovered, for 4-5 minutes,
stirring occasionally. Serve over steaks.
- Yield: 4 servings.
Barbecued Beef (Crock-Pot)
- 3 lbs boneless chuck roast
- 1½ cups ketchup
- 2 T. dijon style mustard
- 1/4 cup packed brown sugar
- 1/4 cup red wine vinegar
- 2 T. Worcestershire sauce
- 1 tsp. liquid smoke flavoring
- ½ tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp garlic powder
- Place chuck roast in crock-pot.
- Combine Remaining ingredients in mixing bowl. Pour sauce mixture over roast.
- Cover and cook on low 8 to 10 hours or high 4 to 5 hours.
- Remover roast and shred. Place shredded meat back into crock-pot and stir to evenly coat.
- Spoon onto Sandwich buns.
Swiss Steak (Crock-pot)
- 2 lbs. Beef round steak
- ¼ cup flour
- 1 tsp. salt
- 1 Stalk celery, chopped
- 2 Carrots, pared & chopped
- ¼ cup chopped onion
- ½ tsp. Worcestershire sauce
- 1 can (8oz) tomato sauce
- ½ cup grated american cheese (opt)
- Cut steak into 4 serving pieces. Dredge in flour mixed with salt; place in crock-pot.
- Add chopped vegetables and worcestershire sauce. Pour tomato sauce over meat & vegetables.
- Cover & cook on low 8 to 10 hours or high 4 to 5 hours.
- Just before serving sprinkle with grated cheese.
