Piccadillo
Karen Enchelmayer
Basically, this is hamburger. The proportions of the ingredients to each other are not very important.
1 lb. ground beef
Olives, raisins, garlic, green pepper, lemon, salt, and onion
1 can tomato sauce
Brown the ground beef in a large skillet, then add garlic, lemon, onion and salt. Mix well. Add tomato sauce. Remove from heat and add raisins and olives.
Bolgogy
Karen Enchelmayer
In 1986 Paul and Karen adopted a son, Steve, who is South Korean. Karen provided me a recipe for Bolgogy, which is a popular Korean barbecue dish. Steve also likes Kim Chee, but like most Westerners, mom and dad find Kim Chee pretty repulsive.
(I added some options found in the "Asia The Beautiful Cookbook." Apparently Koreans often eat Bolgogy with Yangnyum Kanjang, a spicy sauce which I have listed below, with white rice, and with Kim Chee. Kim Chee is cabbage and hot pepper pickled in a jar buried in your back yard for a few months. Needless to say I haven't bothered with details on Kim Chee. - Robbie.)
1-1/2 lbs. lean beef (sirloin, porterhouse, tenderloin or flank steaks are good)
2 tbsp. toasted sesame seeds
salt to taste
4 cloves garlic, chopped
4 scallions, chopped
2 tbsp. sugar
2 tbsp. sesame oil
1/4 cup soy sauce
1/2 cup water
3 tbsp. beef broth
Optional:
2-3 tsp. finely minced fresh ginger
1/2 tsp. black pepper
Trim fat off of beef. Cut it diagonally across the grain into very thin slices. In a glass or stainless steel dish mix all other listed ingredients together. Add the beef and stir thoroughly. Cover and let marinate for at least 2 hours.
Preheat a hibachi. (Koreans use a conical grill specially designed for bolgogy; it sits on an asbestos mat at the table.) Each diner, or the host or hostess, places a portion of meat on the broiler and cooks it quickly on each side. The meat is dipped into the sauce before eating. Use chopsticks or fondue forks. Serves six.
Yangnyum Kanjang, Sauce for bolgogy, above
1/4 cup "light" soy sauce
2 tbsp. water
1 tbsp. rice wine or Chinese brown vinegar
1 tbsp. finely chopped green onions
1/2 tsp. crushed garlic
1/2 tsp. chili sauce
1-1/2 tsp. white sesame seeds, toasted and ground
Mix all ingredients and divide the sauce among several small dishes. It can be prepared up to a day in advance and stored in a covered container in the refrigerator.
Brown Stew
Rosalie Bergman
Don't skip a single ingredient - every one contributes to the superb flavor of this stew.
2 lbs. beef chuck cut into 1-1/2 inch cubes
2 tbsp. fat
2 bay leaves
4 cups boiling water
1 tbsp. salt
1 tsp. lemon juice
1/2 tsp. pepper
1 tsp. Worcestershire sauce
1/2 tsp. paprika
1 clove garlic, pressed
Dash allspice or clove
1 medium onion, sliced
1 tsp. sugar
6 carrots, quartered
1 lb. small white onions
some cornstarch
cubed potatoes are optional.
Thoroughly brown meat on all sides in hot fat in a skillet. Add water, lemon juice, Worcestershire sauce, garlic, onion, bay leaves and seasoning. Simmer 2 hours, stirring regularly. Add carrots and onions, and potatoes if you choose. Continue cooking 20 or 30 minutes or until vegetables are done. Pour off all the liquid into a saucepan and thicken it as gravy with cornstarch. Return the gravy to the original pot when finished. Serves 6–8.
Chili
Marion Adams
1-1/2 lbs. ground beef
three 15-1/2 oz. cans pinto beans
3 medium onions, diced
1 small can tomatoes
1/4 tsp. garlic powder
1 tbsp. vinegar
3/4 tsp. salt
1/2 tsp. pepper
4-oz. can chilies, peeled and cooked
3 medium chili jalapeños
10-oz. can tomato sauce (optional)
Brown beef in a pan over low heat. Drain excess fat. Add onions and cook until transparent. Do not overcook. Add garlic, vinegar, salt, pepper. Chop and add chilies and jalapeños. Crush tomatoes and add to pan. Cook over low flame until all ingredients are well blended. Add beans and simmer over low heat, checking to make sure that beans do not stick to pan. Add tomato sauce. Simmer until ready to serve.
Even better, start with a bulk piece of chuck. Cut it into cubes 1/4 inch. Substitute this for the ground beef. Then increase amounts of chilies, onions and beans, but skip the tomato sauce.
Barbecued Beef
Marlene Adams
1 eye of round roast
onions
assorted barbecue sauces
Worcestershire sauce
A-1 sauce
Tabasco sauce
tomato juice
brown sugar or Log Cabin syrup
Roast the round roast medium or medium rare. Don't bother to cook well done because it'll cook a some more once in the sauce. Cool the roast and save the juice. Slice it thin or take it back to the grocery store and have them do it - if you buy it at Publix they'll do it free. Trim the fat and glitchy gunk off the roast before or after slicing. Slice the slices into strips or leave them whole if they're really thin.
Pour a cup of barbecue sauce into a pot for every pound of cooked meat. The barbecue sauce honestly can be any kind. Cheap is fine. Put 1/4 cup of Worcestershire and an equal amount of A-1 sauce in. Throw in a few dashes of Tabasco. You can sprinkle in garlic powder or ground pepper. Add 2 tbsp.brown sugar or 1/4 cup of Log Cabin-type syrup.
Now add the sliced beef and all the beef juices. Cook slowly for two hours, at just a weak simmer. Keep a lid on the pot. At any time in the last hour of cooking, slice thinly a medium onion for every pound of cooked meat. Sauté for a few minutes before adding to the pot.
If it's too thick, add tomato juice, 1/4 cup at a time. If it's too thin take the lid off and let some liquid evaporate, or add a can of tomato paste. Do not add cornstarch or flour as a thickener.
This recipe keeps well and actually is improved if it ages in the refrigerator or is frozen. Stew meat is not recommended, nor is using a microwave or a crock pot at any point.
Rosemary-Mustard Filet Mignon
Robbie Adams
This recipe is from my roommate Nancy.
4 six-ounce filets mignons, about 1-1/2 inches thick
salt and pepper
1-1/2 cups white breadcrumbs
2 tbsp. finely-chopped rosemary
2 tbsp.minced parsley
1-3/4 cups lemon juice
1-1/2 tbsp.butter
4 tsp.chopped onion
1 tsp.minced garlic
2 tbsp. hot English or Dijon mustard
Pat meat dry. Season with salt & pepper. Mix breadcrumbs, rosemary, parsley and lemon juice in shallow pan. Melt 1 tbsp.butter, add onion and garlic, stirring frequently, about 4 minutes. Add to crumbs. Melt remaining butter in skillet. Add meat and brown it 2-1/2 minutes per side. Preheat broiler. Brush meat on both sides with mustard. Dip in flavored crumbs to cover. Broil until crumbs are golden brown - about 2 minutes a side. (This recipe also works wonderfully with thick pork chops, if baked at 425° for about 30 minutes.)
Beef, Cheddar & Onion
Bob Adams
Approx. 3-4 pounds ground chuck
One large onion
One lb. cheddar cheese, sliced
In large frying pan, brown beef until fat cooks out. Pour it off. Add diced onion and cook until onion is translucent and soft. Lay on strips of cheddar cheese until meat is completely covered. Cook until cheese begins to melt down into ground chuck. Serve with large spoon. Serves six.