Beef Recipes
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Barbecue-Spiced Grilled Tenderloin Steaks

Servings: 1
    1 tb brown sugar
    1 tb sweet paprika
    1 ts dry mustard
    1 ts ground allspice
    1/4 ts pepper
    1 thick tenderloin steak

Combine first 5 ingredients in small bowl. (Can be prepared 1 week ahead. Store in airtight container.) Prepare Barbecue (high heat). Rub spice mixture generously into both sides of steaks. Grill steaks to desired doneness, about 3 minutes per side for medium-rare. Serve hot.

Barbecued Beef In Crusty Rolls

Servings: 4
    1/3 c Ketchup
    2 T Vinegar
    2 T Finely Chopped Onion
    1 ea Finely Chopped Garlic Clove
    1 1/2 t Worcestershire Sauce
    1 t Packed Brown Sugar
    1/8 t Dry Mustard
    1 ea Dash Pepper
    2 c Cut-up Cooked Beef
    4 ea French Rolls, Split
    4 ea Slices American Cheese

Mix all ingredients except beef, rolls and cheese in 1-Qt casserole. Cover and microwave on high (100%) until hot and bubbly, 2 to 3 minutes; stir. Mix beef into sauce. Cover and microwave until beef is hot, 3 to 5 minutes Fill rolls with beef mixture and cheese slices and serve.

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Barbecued Short Ribs of Beef

    4 pounds beef short ribs, cut across the bone, 1 1/2 in. thick
    2 teaspoons salt
    1 teaspoon black pepper, freshly ground
    1 cup cider vinegar
    1 cup soy sauce
    2 quarts water barbecue sauce

1) Season the ribs with salt and pepper. Put them into a large bowl and add the vinegar and soy sauce . Marinate at room temperature 1 to 2 hours, or covered in the refrigerator overnight, turning the ribs occasionally.
2) Preheat the oven to 350¡F. Remove the ribs from the marinade and place in an 18 by 12 inch roasting pan. Pour in the water and bake, covered, until tender, about 1 1/2 hours.
3) Pour off and discard the cooking liquid. Baste the ribs well with barbecue sauce. Return the pan to the oven and bake, basting with barbecue sauce once or twice, until well browned, about 30 minutes. Serve hot, passing extra sauce separately.

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HONEY MUSTARD MEATLOAF

    1 1/2 lb Lean ground meat
    1/3 c Dry bread crumbs
    2 Eggs
    1/2 c Chopped onion
    1 t Basil leaves
    1/2 ts Salt
    1/4 ts Pepper
    3 tb Dijon style mustard
    3 tb Honey
    2 tb Scallions, chopped

Preheat oven to 350f. Combine ground meat, bread crumbs, onions, basil, salt, and pepper. Stir in egg(s), mixing lightly, but thoroughly. Shape into loaf. Place loaf in baking pan (or on a baking sheet, such as a broiler pan. Combine honey and mustard, brush 1/2 mixture on loaf. Bake uncovered for 30 minutes. Brush with remaining glaze. Bake for 20 to 30 more minutes. Remove from oven, sprinkle with scallions.

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Salisbury Steak Deluxe

    1 cn (10 3/4 oz.) condensed cream of mushroom soup, undiluted
    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 tb oil
    1/2 c Water
    2 tb Chopped fresh parsley

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.

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