Recipes - Beef & Pork
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Recipe By:USA WEEKEND columnist Pam Anderson
"With Southwestern-Flavored Ground Beef, you can simultaneously make tonight's dinner and tomorrow's lunch. Just save out and refrigerate some of the taco meat and fixings such as shredded cheese and lettuce, plus chopped scallions and tomatoes. A good-looking salad like this will draw potential lunch traders. More likely than not, they'll be out of luck."
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 large garlic cloves, minced
- 3 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 tablespoon ground cumin
- 3 pounds lean ground beef or turkey
- 1 (14.5 ounce) can petite diced tomatoes
- Salt and pepper, to taste
- 1/4 cup cornmeal
Directions
Heat oil in a 12-inch skillet until shimmering. Add onion; saute until soft, about 5 minutes. Add garlic, chili powder, oregano and cumin; saute until fragrant, about 1 minute. Add beef or turkey and cook, stirring often, until it loses its raw color. Stir in tomatoes; simmer to blend flavors, about 5 minutes. Add salt and pepper, to taste. Stir in cornmeal; cook, stirring constantly, until it thickens, almost instantly. Cool and refrigerate (or serve warm for dinner as tacos or taco salad).
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Julia Child's recipe for Steak au Poivre from Mastering the Art of French Cooking, Volume One, 40th Anniversary Edition.
Ingredients
- 2 Tb of a mixture of several kinds of peppercorns, or white peppercorns
- 2 to 2 1/2 lbs. steak 3/4 to 1 inch thick
- Salt
- 1 Tb butter
- 2 Tb minced shallots or green onions
- 1/2 cup stock or canned beef bouillon
- 1/3 cup cognac
- 3 to 4 Tb softened butter
- Sauteed or fried potatoes
- Fresh water cress
Place the peppercorns in a big mixing bowl and crush them roughly with a pestle or the bottom of a bottle.
Dry the steaks on paper towels. Rub and press the crush peppercorns into both sides of the meat with your fingers and the palms of your hands. Cover with waxed paper. let stand for at least half an hour; two or 3 hours are even better, so the flavor of the pepper will penetrate the meat.
Sauté the steak in hot oil and butter as described in the preceding master recipe. Remove to a hot platter, season with salt, and keep warm for a moment while completing the sauce.
Pour the fat out of the skillet. Add the butter and shallots or green onions and cook slowly for a minute. Pour in the stock or bouillon and boil down rapidly over high heat while scraping up the coagulated cooking juices. Then add the cognac and boil rapidly for a minute or two more to evaporate its alcohol. Off heat, swirl in the butter and half-tablespoon at a time. Decorate the platter with the potatoes and water cress. Pour the sauce over the steak, and serve.
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Ingredients
- 1 pound flank steak, thinly sliced
- 5 tablespoons soy sauce
- 2 1/2 tablespoons white sugar
- 1/4 cup chopped green onion
- 2 tablespoons minced garlic
- tablespoons sesame seeds
- 2 tablespoons sesame oil
- 1/2 teaspoon ground black pepper
Directions
- Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
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Cook: 10 m
Ready In: 15 m
Recipe By:MARBALET
"Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles."
Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon brown sugar
- 1/2 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon minced fresh ginger root
- 1 tablespoon minced garlic
- 1 pound beef round steak, cut into thin strips
- 8 ounces snow peas
Directions
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set asideinHeat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.
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Cook: 6 h
Ready In: 6 h 30 m
(Allrecipes) Recipe By:Brenda Laughlin Sumner
"This recipe starts out on the stove, and ends up in the slow cooker! Add your favorite BBQ sauce and eat plain or on a bun! Great for parties."
Ingredients
- 1 tablespoon butter
- 2 pounds boneless pork roast
- 1 tablespoon Cajun seasoning
- 1 medium onion, chopped
- 4 cloves garlic, crushed
- 4 cups water
- 1 tablespoon liquid smoke flavoring
Directions
Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.