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Category: Meat (Page 8 of 21)

Spicy Baked Beef Casserole Recipe

Ingredients:
2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, finely minced
1 pound lean ground beef
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
3 tablespoons fresh minced parsley
1 can (14.5 ounces) diced tomatoes
1/4 cup chopped pimiento-stuffed olives
1/2 teaspoon salt
1/8 teaspoon black pepper

Instructions:

Heat oil in a large heavy skillet over medium heat. Add onion and garlic and sauté for about 5 minutes, until onion is tender and just begins to turn golden. Remove onion and garlic from the skillet; set aside.

Add beef to the skillet. Cook, stirring, until no longer pink, about 10 minutes. Pour off excess fat. Add remaining ingredients along with the onion and garlic. Mix well.

Transfer to an ungreased 1-quart baking dish. Bake in a 375° oven, uncovered, for 20 minutes.

Carb Count: 4.7 grams per serving. Serves 4.


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Beef Tenderloin Steak with Balsamic Sauce Recipe

Ingredients:
4 beef tenderloin steaks (6-ounce)
2 tablespoons coarse-grain sea salt
1 tablespoon coarsely ground pepper
2 tablespoons olive oil

Balsamic sauce:
1/4 cup dry red wine
1/4 cup dry sherry
3 tablespoons balsamic vinegar
1 shallot, chopped
2 garlic cloves, chopped
2 egg yolks
1/3 cup unsalted butter, melted

Instructions:

Rub tenderloin steaks evenly with salt and pepper.

Cook steaks in hot oil in a large ovenproof skillet over high heat 2 to 3 minutes on each side.

Bake at 350 degrees for 8 to 15 minutes or to desired degree of doneness. Serve with Balsamic Sauce.

Balsamic Sauce:

Bring first 5 ingredients to a boil in a small saucepan. Cook 2 minutes. Cool mixture.

Whisk egg yolks into wine mixture and cook over low heat, whisking constantly, until thickened. Slowly whisk in butter until blended.

Serve immediately. Makes 1/2 cup.


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Mexican Veal Sausage Recipe

Ingredients:
1-1/2 pounds ground veal
2 green onions finely chopped
2 tablespoon chopped fresh cilantro
2 tablespoon salsa
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 tablespoon olive oil

Instructions:

In a large bowl, mix veal, onion, cilantro, salsa, cumin, salt and pepper gently. Shape into 4 compact sausage shapes.

Heat oil in a large nonstick skillet over medium heat until very hot. Cook sausages 8 to 10 minutes, turning occasionally for even browning, until cooked through.

Serves 4.


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Warm Lamb Salad Recipe

Ingredients:
16 oz. lamb, fat trimmed
3 tablespoons lemon juice
1/4 cup fresh basil, chopped
7 oz. rocket leaves
7 oz. spinach leaves
2 oz. red Spanish onion
2 cloves garlic, crushed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Medium avocado

Instructions:

In a bowl mix lamb fillets with lemon juice and basil. Leave to marinate for 10 minutes.

Toss rocket, spinach, Spanish onion and avocado together.

Combine garlic, olive oil and balsamic vinegar. Pour dressing over salad.

Cook lamb as desired.

Slice lamb into diagonal slices. Place salad mixture onto serving plates and arrange lamb slices on top.


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Grilled Herb Mustard Steak Recipe

Ingredients:
2 rib eye steaks, 1″ thick

Herb Mustard:
2 large garlic cloves, crushed
2 teaspoons water
2 tablespoons dijon mustard
1/2 teaspoon pepper
1/2 teaspoon thyme leaves, dried

Instructions:

Make sure your steaks are well trimmed from fat.

In glass measure, combine garlic and water; heat and stir in remaining mustard ingredients; spread onto both sides of beef steaks.

Place steaks on grid over medium ash-covered coals. Grill steak 12 to 14 minutes for medium rare to medium doneness, turning occasionally

Season steaks with salt, as desired. Carve steaks crosswise into thick slices.


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Italian Casserole Recipe

Ingredients:
2 lbs browned hamburger
1/2 onion, diced and sauteed
1 lb shredded Mozzarella
1 pint sour cream
8 eggs
12 ounces frozen green beans
8 oz tomato sauce.
Italian Seasoning

Instructions:

Pre-heat oven to 375. Brown the meat and onions in a fry pan. Beat the eggs, and warm the beans and mix all together in a 9 X 13 Pyrex pan. Add the Italian seasoning to taste.

Next spread the sour cream in a layer across the bean/egg/meat mixture. Then spread the tomato sauce across the top of this. Bake in the oven for 30 minutes.

Then spread the cheese over the top of the casserole, and bake for another 15 minutes.

Carb Count: 6 carbs per serving. Serves 8.


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Angus Beef Burger Recipe

Ingredients:
8 oz pack crimini mushrooms sliced
1 tablespoon olive oil
salt and freshly ground black pepper
4 angus burgers
4 oz. blue cheese cut into 4 even slices
4 Bacon slices grilled and chopped
4 tablespoons sour cream

Instructions:

Saute the mushrooms in the oil for 10 minutes until soft. Season with salt and plenty of black pepper.

Cook the burgers under a preheated grill for approximately 7 minutes each side until thoroughly cooked, the juices run clear and there is no pink meat.

Place a slice of cheese on each burger and melt under the grill.

Top the burgers with the hot mushrooms, bacon and soured cream.

Variation: Sprinkle a little Cajun seasoning on both sides of the burgers and barbecue them over medium coals until thoroughly cooked, the juices run clear and there is no pink meat.

Carb Count: 3.7 carbs per serving. Serves 4.


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Taos Beaver Tail Roast Recipe

Ingredients:
1-2 beaver tails
Salt and pepper to taste

Instructions:

Broil tails over hot fire or under broiler until rough hide peels off easily.

Roast tail meat in moderate oven until fork-tender.


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Beef Burgundy Recipe

Ingredients:
2 slices bacon – cooked and chopped
2 pounds sirloin tips cut into small cubes (one inch or so)
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon ground black pepper
1 beef bullion cube, crushed
1 cup red wine
2 tablespoons sour cream (for thickener or see Thickeners)
2 tablespoons water
4 ounces fresh mushrooms (optional)

Instructions:

Chop up the bacon and sirloin tips and cook them in a skillet for several minutes along with the garlic clove (make it two cloves if you like garlic flavor).

While the meat is cooking, put everything else together except for the mushrooms, thickener, and water in the crock pot and stir it. Dump in the entire contents of the skillet, stir the mixture, and set it on low.

Leave cooking in the crock pot 8-10 hours.

Mix together the thickener and water, pour that in, add the mushrooms, and kick it up to high for 15 final minutes. Serve.


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Beef and Cabbage Casserole Recipe

Ingredients:
1 to 1 1/2 pounds lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
14 oz. diced tomatoes
1 teaspoon salt
1 teaspoon garlic powder
1 head cabbage, about 1 1/2 to 2 pounds
3/4 cup shredded mild Cheddar cheese

Instructions:

In large skillet, cook ground beef, chopped onion, and chopped green pepper until meat is no longer pink; drain off fat.

Stir in tomatoes, salt, and garlic powder. Simmer, uncovered, for 10 minutes, stirring frequently.

Cut cabbage into 6 wedges. Cook cabbage in a small amount of boiling salted water, covered, for about 10 minutes and drain well.

Arrange cabbage wedges in a lightly buttered 9-inch square baking dish. Pour ground beef mixture over and around the cabbage wedges.

Bake cabbage casserole, uncovered, at 350° for 20 to 25 minutes. Sprinkle cheese over cabbage casserole and bake about 5 minutes longer.

Serves 6


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