INGREDIENTS:

• 1kg stewing beef, cut into 2cm chunks
• 1 tbs olive oil
• 1 onion, chopped
• 6 bacon stripes, chopped
• 500g button mushrooms, halved
• 4 whole garlic cloves, peeled
• 2 tbs plain flour
• 2 cups (500ml) beef stock
• 1 cup (250ml) red wine
• 2 fresh thyme sprigs
• 3 bay leaves
• 50g butter
• 2 cups (300g) self-raising flour
• 1/2 cup (45g) parmesan
• 3/4 cup (185ml) milk

DIRECTIONS

1. Brown 1kg stewing beef, cut into 2cm chunks, in 1 tbs olive oil over medium heat. Transfer to plate. Add 1 onion, chopped, 6 bacon strips, chopped, 500g button mushrooms, halved, and 4 whole garlic cloves, peeled and cook until soft. Stir in 2 tbs plain flour.

2. Add 2 cups (500ml) beef stock, 1 cup (250ml) red wine, 2 fresh thyme sprigs and 3 bay leaves. Bring to the boil. Reduce heat to low, add beef and simmer covered for 1 1/2 hours. Spoon into a 2 litre (8 cup) ovenproof dish.

3. Preheat oven to 200°C. Rub 50g butter into 2 cups (300g) self-raising flour. Stir in 1/2 cup (45g) parmesan and 3/4 cup (185ml) milk. Bring together. Roll into 20 balls. Place on beef. Bake for 20 minutes.

HELPFUL HINTS:

• Serve with your favourite wine. Serves 4.

Submitted by: Jeff T.

INGREDIENTS:

• 1/4 cup olive oil
• 3 Tbsp lemon juice
• 1 blove garlic, crushed
• 1/4 Tsp crushed rosemary
• 1/4 Tsp crushed oregano
• 1/8 Tsp salt
• 1/8 Tsp pepper
• 1 lb. Beef Marinating Steak (ex. Inside Round, Sirloin Tip or Flank, 3/4" thick
• 4 large flour tortillas
• Greek Salsa
  • Thick yogurt or light sour cream, crumbled feta cheese and / or sliced Kalamata olives

DIRECTIONS

1. Combine oil, lemon juice, garlic, rosemary, oregano, salt and pepper in large sealable freezer bag. Pierce steak numerous times with fork. Add to bag; seal tightly and refrigerate, turning occasionally, for 12 to 24 hours. Discard marinade.
2. Grill or pan-fry steak over medium-high heat for 3 to 5 minutes per side for medium-rare to medium. Slice thinly across the grain.
3. Mound slices in centre of each tortilla. Garnish with Greek Salsa, yogurt, feta cheese and/or olives. Roll up each tightly, tucking in bottom edge.

Greek Salad

• In small bowl, combine 1 tomato, seeded and finely chopped, ⅓ cup (75 mL) EACH finely diced cucumber and sweet green pepper
• 1 green onion, chopped
• 1 tbsp (15 mL) EACH minced fresh dill and red wine vinegar, ¼ tsp (1 mL) dried oregano, and salt and pepper to taste.

HELPFUL HINTS:

• Cook a big steak so the leftovers can be used to make this yummy wrap.

Submitted by: Todd P.

GARLIC MUSTARD GRILLED BEEF SKEWERS

INGREDIENTS:

• 2 lbs of beef tenderloin, halved and cut into 1-inch slices
• 6-inch wooden skewers, soaked in cold water for 30 minutes
• Garlic-Mustard Glaze
  • 4 cloves garlic, finely chopped
  • 1/4 cup grainy mustard
  • 2 tablespoon Dijon mustard
  • 2 teaspoons Spanish paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • Whisk together all ingredients in a small bowl.
  • Cover and let sit at room temperature for 30 minutes before using.

DIRECTIONS

1. Heat grill to high.
2. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat.
3. Brush the meat liberally on both sides with the Garlic-Mustard Glaze.
4. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling.
5. Remove from grill and serve.

HELPFUL HINTS:

• Enjoy with friends!

Submitted by: Joan V.

STEAKS WITH ARUGULA, TOMATOES AND PARMIGIANO-REGGIANO

INGREDIENTS:

• 4 sirloin steaks, 1-inch thick, about 10 to 12-ounces each
• 2 cloves garlic, cracked from skin and halved
• Extra-virgin olive oil, for drizzling, plus 2 tablespoons
• 4 sprigs rosemary very finely chopped
• Salt and freshly ground black pepper or grill seasoning, if desired
• 4 cups arugula leaves
• 1 pint multi-color, yellow or red cherry heirloom tomatoes or 2 medium vine-ripe tomatoes, cut into bite-size pieces
• 1 lemon
• Parmigiano-Reggiano, for grating

DIRECTIONS

1. Heat grill or grill pan to medium-high to high.
2. Rub room temperature meat with cut garlic.
3. Drizzle the meat with olive oil, rub with rosemary and season liberally with salt and pepper or grill seasoning.
4. Cook steaks 4 minutes on each side for medium, let rest 5 minutes then slice.
5. Dress greens and halved or chopped tomatoes with the juice of 1 lemon, 2 tablespoons olive oil and salt and pepper.
6. Pile salad on top of sliced steak and garnish with long grates of cheese made with vegetable peeler.

HELPFUL HINTS:

• Serve with crusty bread and wine.

Submitted by: Ethan S.

Balsamic-Glazed Filet Mignon

INGREDIENTS:

• 4  (4-ounce) beef tenderloin steaks
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray
• 2  teaspoons  bottled minced garlic
• 1/8  teaspoon  crushed red pepper
• 3  tablespoons  dry sherry
• 2  tablespoons  low-sodium soy sauce
• 1  tablespoon  balsamic vinegar
• 2  teaspoons  honey

DIRECTIONS

1. Sprinkle both sides of steaks evenly with salt and black pepper.
2. Heat a large nonstick skillet over medium-high heat.
3. Coat pan with cooking spray.
4. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.
5. Remove steaks from pan; keep warm.
6. Add garlic and red pepper to pan; sauté 30 seconds.
7. Add sherry to pan; bring to a boil. Cook 30 seconds.
8. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally.
9. Reduce heat, and cook 1 minute. Serve with steaks.

HELPFUL HINTS:

• Pair steak with classic sides like mashed potatoes and steamed green beans. The menu comes together easily enough for a weeknight meal, but it's sophisticated enough to share with guests.

Submitted by: Todd B.

INGREDIENTS:

• 20 cloves garlic, peeled
• 1/2 cup olive oil
• 3 tablespoons roughly chopped fresh thyme leaves
• 3 tablespoons Dijon mustard
• Salt and freshly ground black pepper
• 2 cups fresh, finely grated Parmesan
• 3 thick rib-eye steaks (about 2 to 2 1/2 inches thick )
• Grey salt and fresh ground black pepper
• Olive oil, for drizzling

DIRECTIONS

1. In a preheated saute pan over medium-low heat, pan roast the garlic in olive oil, tossing only once. Allow to brown for about 5 to 10 minutes. Drain the cloves through a strainer. Allow to cool before mashing roughly with fork. Add thyme to garlic paste and mash that in as well. When they are pasty but still chunky, mix in the Dijon mustard. Season, to taste, with salt and pepper.
2. Preheat oven to 450 degrees F. Preheat a grill, or stovetop grill pan, to high.
3. Pound the salt and pepper into the steaks to cover well. Drizzle steaks on both sides with olive oil. Place meat on grill to brown, about 5 minutes each side.
4. Remove steaks from grill and place on a large baking sheet. Cover top generously with garlic-mustard coating. Top with large piles of Parmesan, spreading out to edges carefully with fingers. Place steaks in oven for 8 or 9 minutes.
5. Pull steaks from oven and allow to rest for a few minutes before slicing.

HELPFUL HINTS:

• Serve with favourite wine and crusty bread.

Submitted by: Tania L.

HERB SIMMERED BEEF STEW

INGREDIENTS:

• 2 pounds beef for stew, cut into 1-inch cubes
• Ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 3 cups thickly-sliced mushrooms (about 8 ounces)
• 3 cloves garlic, minced
• 1/2 teaspoon dried marjoram leaves, crushed OR 1 1/2 teaspoon chopped fresh marjoram leaves
• 1/2 teaspoon dried thyme leaves, crushed OR 1 1/2 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon dried rosemary leaves, crushed OR 1 1/2 teaspoon chopped fresh rosemary leaves
• 1 bay leaf
• 1 3/4 cups Beef Stock
• 3 cups fresh or frozen whole baby carrots
• 12 whole small red potatoes

DIRECTIONS

1. Season the beef with the black pepper. Coat the beef with the flour.
2. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Pour off any fat.
3. Add the mushrooms, garlic, herbs and bay leaf to the saucepot and cook until the mushrooms are tender. Stir in the stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
4. Increase the heat to medium-high. Stir in the carrots and potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the beef is fork-tender. Remove and discard the bay leaf.

HELPFUL HINTS:

• For visual interest, you can peel a strip around the centers of the potatoes before cooking.

Submitted by: Ida F.

BEEF AND CHEESE MANCOTTI

INGREDIENTS:

• 4 teaspoons olive oil
• 1 medium onion, coarsely chopped
• 1 pound ground beef
• Salt and freshly ground black pepper
• 14 (8-ounce package) manicotti
• 1 (15-ounce) container whole-milk ricotta
• 3 cups shredded mozzarella
• 1 cup grated Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves
• 2 garlic cloves, minced
• 3 cups marinara sauce
• 2 tablespoons butter, cut into pieces

DIRECTIONS:

1. Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
2. Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
3. Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
4. Preheat the oven to 350 degrees F.
5. Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
6. Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

HELPFUL HINTS:

• Serve with hot garlic bread.

Submitted by: Anthony M.

PERFECT CHAR-GRILLED FILET MIGNON

INGREDIENTS:

• 1 (8-ounce) bottle zesty Italian salad dressing
• 2 beef tenderloin fillets, 1 1/2 -2 inches thick
• 2 slices bacon
• 2 tablespoons steak sauce (recommended: Lea and Perrins Steak Sauce)
• 2 teaspoons water

DIRECTIONS:

1. Pour the salad dressing into a shallow pan, place the steaks in the pan and let them marinate for 3 to 4 hours.
2. Prepare a fire in a charcoal grill.
3. Wrap a strip of bacon around each steak, securing it with a toothpick or kitchen twine.
4. Grill the steaks over hot coals for about 8 minutes per side (5 minutes per side for rare).
5. Baste with a mixture of steak sauce and water.
6. For perfect steaks, turn them only once.

HELPFUL HINTS:

• Serve with your favourite wine.

Submitted by: Ted G.

DRAGON'S BREATH CHILI

INGREDIENTS:

• 2 tablespoons butter
• 3 tablespoons bacon grease, or canola oil
• 2 red bell peppers, diced (about 2 cups)
• 2 jalapenos, minced (about 2 tablespoons)
• 3 Anaheim chiles, roasted, peeled, chopped
• 3 poblano chiles, roasted, peeled, chopped
• 2 yellow onions, diced (about 2 cups)
• 1 head garlic, minced (about 1/4 cup)
• 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
• 2 pounds ground beef, coarse grind
• 1 pound bulk Italian sausage
• 2 teaspoons granulated onion
• 2 teaspoons granulated garlic
• 3 tablespoons chili powder
• 2 teaspoons hot paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons cayenne pepper
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 cups tomato sauce
• 1 cup tomato paste
• 12 ounces lager beer
• 1 cup chicken stock
• 2 (15.5-ounce) cans pinto beans, with juice
• 2 (15.5-ounce) cans kidney beans, with juice
• Double-Fried French Fries, recipe follows
• Saltine crackers, for garnish
• 1 bunch green onions, thinly sliced
• 1 cup shredded Cheddar

DIRECTIONS:

1. In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours.
2. Serve in bowls over Double-Fried French Fries and garnish with Saltine crackers, green onions and shredded Cheddar.Double-Fried French Fries
3. Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
   • 2 quarts canola oil
   • 1 tablespoons fine-grain sea salt
   • 1 teaspoon freshly ground black pepper
   • 4 (4 to 5-inches long) russet potatoes (about 2 pounds)
4. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
5. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
6. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
7. Raise heat of oil to 350 degrees F.
8. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
9. Yield: 8 servings

HELPFUL HINTS:

• Served with fresh baked biscuits.

Submitted by: Matt S.

CHEESE POLPETTE WITH LEMON

INGREDIENTS:

• 25g butter
• 3 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 250g minced beef
• 250g minced pork
• 75g Grana Padano, finely grated
• 50g fresh white breadcrumbs
• Finely grated zest of 1 lemon, plus thin lemon wedges, to garnish
• 4 tbsp chopped fresh flatleaf parsley
• 1 large egg, beaten
• 1/2 tsp salt

DIRECTIONS:

1. Heat the butter and 1 tablespoon oil in a frying pan over a medium heat. Add the onion and garlic and fry for 5 minutes.
2. Scoop the onion mix into a large bowl and add the minced meats, cheese, breadcrumbs, lemon zest, parsley, egg and salt. Mix together with your hands, then divide the mixture into about 30 walnut-size pieces and roll into balls (polpettes). Flatten each ball slightly into a small disc.
3. Wipe the frying pan clean, add the remaining olive oil and place over a medium-high heat. Add the polpette, a few at a time, and fry for 2-3 minutes, until crisp and nicely browned on either side. Serve hot with the lemon wedges.

HELPFUL HINTS:

• Makes about 30. Ready in 30 minutes.

Submitted by: Scott R.

SEARED STEAKS WITH SALMORIGLIO AND POTATO SLICES

INGREDIENTS:

• 900g potatoes, unpeeled
• Vegetable oil
• 4 sirloin steaks, each about 225-300g
• For the salmoriglio
  • 5 tbsp roughly chopped fresh oregano, thyme or marjoram
  • 1 plump garlic clove, roughly chopped
  • 1 tsp sea salt
  • 2 tbsp lemon juice
  • 8 tbsp extra-virgin olive oil

DIRECTIONS:

1. Make the salmoriglio. Using a pestle and mortar, pound your choice of herb, garlic and sea salt until it's a paste. Alternatively use a mini processor to blend the herb, garlic and salt together. Add the lemon juice, then slowly pour in the olive oil, stirring well. Season well with freshly ground black pepper. It should look a little like pesto. Set aside to allow the flavours to develop.
2. Meanwhile, cut the unpeeled potatoes into slices about 1cm thick. Put into a large bowl, drizzle with some vegetable oil and toss until well coated. Brush the cooking grate with oil. Arrange the potatoes directly over a medium heat source – leaving plenty of room for the steaks – and cook for 2-4 minutes.
3. Add the steaks to the grill and cook for 8-10 minutes, turning both the steaks and potatoes once. Cook the steaks for an extra 1-2 minutes if you like them well done. Arrange the steaks on a platter and surround with the potatoes. Spoon the salmoriglio over the steaks and serve with a green salad.

HELPFUL HINTS:

• This recipe is best suited to a big barbecue as it needs space. You can cook the steaks and potatoes on a griddle pan, following the same cooking times, but you'll have to do them in batches and keep them warm in an oven. Cook the steaks last.

Submitted by:Todd P..

BEEF STROGANOFF ON THE GRILL BBQ RECIPE

Grilled steak and onion slices give this classic recipe a new lift. On the grill, the natural sugars in the onion slices caramelise on the surface, giving them a slightly sweet flavour. The grilled steak adds just a wisp of smoke. A nice romp for your taste buds.

INGREDIENTS:

• 1 large onion, cut into 1/2-inch slices
• 2 pounds top sirloin steak
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Extra-virgin olive oil

Season the onion slices and steak with the salt and pepper, then lightly brush or spray with the olive oil. Grill over Direct High heat for 8 minutes, turning once halfway through grilling time. Remove from the grill, cool slightly, then chop the onion and cut the steak into 1/8-inch slices. Set aside.

The Sauce

• 1 teaspoon extra-virgin olive oil
• 2 cloves garlic
• 1 pound mushrooms, quartered
• 4 tablespoons butter
• 1/2 cup flour
• 3 cans (14-1/2 ounces each) beef broth
• 1 cup red wine
• 3 tablespoons Worcestershire sauce
• 2 tablespoons chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup sour cream
• 1 pound egg noodles, cooked

DIRECTIONS:

• To make the sauce: In a large sauté pan over medium heat, warm the olive oil.
• Add the garlic and sauté for 2 minutes.
• Add the mushrooms and sauté 3 minutes more.
• In a large stock-pot over medium heat, melt the butter.
• Whisk in the flour and cook for 5 minutes, whisking occasionally.
• Add the garlic and mushrooms along with the rest of the sauce ingredients and stir to combine.
• Reduce the heat, partially cover, and simmer for 1-1/2 hours, stirring occasionally.
• Blend in the sour cream and cook 15 minutes more. Serve immediately over the cooked noodles; gently toss to combine.

HELPFUL HINTS:

• Serve with your favourite red wine.

Submitted by: Aidan E.

BBQ BEEF BACK RIBS

INGREDIENTS:

• 3 Beef Back Racks (whole)
• 3 tsp salt
• Pepper
• 2 cloves Garlic (crushed)
• 3 tbsp Lemon Juice
• 3 tbsp Olive Oil
• ½ tsp Chilli Powder

BBQ Glaze:

• 2 tbsp Tomato Ketchup
• 1 tbsp Worcestershire Sauce
• 2 tbsp Molasses, Honey or Golden Syrup
• 1 tsp Tabasco

DIRECTIONS:

1. First, pat the racks dry with kitchen paper and cut down between the bones, but not all the way through. Rub the salt all over the racks. Combine the garlic, lemon juice, oil and chilli and brush the mixture over the racks. Cover with foil and leave to marinade in the fridge.
2. Now prepare the BBQ glaze by combining all the ingredients. Set aside.
3. Before you cook the racks, allow them to come to room temperature. Barbecue the racks on a gas or charcoal grill over a medium heat for approx. 60-90 minutes. During the last 15-20 minutes, regularly brush the glaze onto the ribs (e.g. every 4 or 5 minutes).
   Once cooked, remove from the grill and cover with foil. Leave in a warm place to rest for 10-15 minutes before serving.
4. Serve with baked potatoes and sour cream.

HELPFUL HINTS:

• If the weather is too bad for a BBQ, you can cook the ribs in an oven instead. Cook at 180°C/350°F/Gas 4 for 60-75 minutes, and brush the glaze onto the ribs during the last 15-20 minutes as above.

Submitted by: Sherry S.

MEAT LOAF

This is a classic meat loaf recipe that's so very easy to make. This easy Meat loaf recipe is great served cold in sandwiches too

INGREDIENTS:

• 2 pounds lean ground beef
• 2 eggs
• 1 package Lipton onion soup mix
• 1 cup dried bread crumbs
• 1/2 teaspoon black pepper
• 8 ounce can tomato sauce
• Measuring cup and measuring spoons
• Mixing bowl
• Baking or loaf pan

DIRECTIONS:

1. Combine all ingredients in a bowl.
2. Mix thoroughly.
3. Place meat loaf mixture into a loaf pan.
4. Pour can of tomato sauce over meat loaf spreading evenly.
5. Bake at 350º F for 1 1/2 hours.

HELPFUL HINTS:

• You may choose to substitute chopped onion for Lipton onion soup mix for this Meat Loaf recipe. A medium white or yellow onion works best.

Submitted by: Lois C..

INGREDIENTS:

Prime Rib:

• 1 (3-rib) prime rib beef roast, about 6 pounds
• 5 garlic cloves, smashed, plus 2 heads garlic, halved
• 1/2 cup grated fresh or prepared horseradish
• 1/2 cup sea salt
• 1/4 cup freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 2 carrots, peeled and chopped
• 2 parsnips
• 1 red onion, halved

• 1 tablespoon unsalted butter
• Extra-virgin olive oil
• 2 pounds assorted mushrooms, such as cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced
• Leaves from 2 fresh thyme sprigs
• Sea salt and freshly ground black pepper
• 1/2 cup Cabernet Sauvignon
• 1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
• 1/4 cup heavy cream
• 1 tablespoon minced fresh chives

1. Preheat the oven to 350 degrees F.
2. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.)
3. In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste.
4. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound).
5. Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare.
6. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees.
7. Remove the vegetables and set aside.
8. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate.
9. Pour off and discard the fat.
10. You will use the tasty beef juices for the mushrooms.

• Place a clean skillet over medium heat.
• Add the butter and a 2-count drizzle of oil.
• When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper.
• Stir everything together for a few minutes.
• Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol.
• When the wine is almost all gone, add the reserved beef juices.
• Let the liquid cook down and then take it off the heat.
• Stir in the cream and chives, and season with salt and pepper.

Submitted by: Ralph L.

GREEK BEEF BRUSCHETTA

INGREDIENTS:

• 1 lb Lean ground beef
• 1 tsp Each: lemon pepper, basil and garlic powder
• 1 package (10oz) grozen chopped spinach, thawed and squeezed dry
• 1 can (14 oz) Italian seasoned diced tomatoes
• 1/2 cup grated Mozzarella cheese
• 2 Flatbreads (12') or pre-baked pizza crusts
• 1-1/4 cup seasoned crumbled feta cheese
• 1/2 cup sliced pitted ripe olives

DIRECTIONS:

1. Sramble-fry the beef and seasonings in a non-stick skillet until the beef is browned. Stir in the chopped spinach, canned tomatoes and Mozzarella cheese. Remove from the heat.
2. Lay pizza flatbreads on ungreased pizza pans. Spread beef mixture over flatbreads. Sprinkle with feta cheese and olives. Place under a preheated broiler 4 to 6 inches (10 to 15 cm) from the heat. Broil for 5 minutes or until hot and starting to brown on the edges.
3. Let stand for a few minutes before cutting into small wedges or triangles for appetizers.

Submitted by: Rory T.

CABBAGE ROLLS II

Ingredients:

• 12 leaves cabbage
• 1 cup cooked white rice
• 1 egg, beaten
• 1/4 cup milk
• 1/4 cup minced onion
• 1 pound extra-lean ground beef
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground black pepper
• 1 (8 ounce) can tomato sauce
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce

Directions:

1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
4. Cover, and cook on Low 8 to 9 hours.

Submitted by: Pat E.

BEEF TOURNADO

Beef Tournado is an amazing, savory fillet with a buttery tenderness. A simple, but delicious light entree recipe.

Ingredients:

• 1 (one) 6 oz. trimmed beef fillet

Directions:

1. Season the beef fillet with your favorite steak spice and broil it to the desired doneness
2. In the meantime thicken some mushroom demi-glace with whipping cream and pour some on top of the fillet 1 minute before it is done.
3. Serve with more of the sauce, vegetables of your choice and some hard cheese.
4. I served it with green and yellow paddy pan squash, grape tomatoes and Parmesan cheese.

Submitted by: Nancy I.

STACKED STEAK SANDWICHES with GRILLED RED PEPPERS and GOAT CHEESE SPREAD

INGREDIENTS:

• 6 Steaks
• 1/2 cup Extra Virgin Olive Oil
• 3 Red Peppers
• 6 Garlic Heads
• 3 Sourdough Baguettes, cut into thirds
• 1 Goat Cheese Log
• 1 tsp Crushed Pepper
• Fresh Thyme, chopped

Submitted by: Karen P.

INSIDE-OUT BACON CHEESEBURGERS

INGREDIENTS

• 1 lb. (500g) extra lean ground beef
• 3 Tbsp. Kraft Rancher's Choice Dressing, divided
• 1/4 cup bacon bitss
• 2 Kraft singles process cheese product slices, cut into quarters
• 4 hamburger buns, split, lightly toasted
• 4 lettuce leaves
• 8 tomato slices

DIRECTIONS:

1. Preheat barbecue to medium heat. Mix meat and 2 Tbsp of the dressing. Shape into 8 thin patties. Mix remaining 1 Tbsp. dressing and the bacon bits. Spoon about 1 Tbsp of the bacon mixture onto entre of each of the 4 patties; top with 2 single quarters and second patty. Pinch edges of patties together to seal.
2. Grill patties 7 to 9 min on each side or until cooked through.
3. Cover bottom halves of buns with lettuce and burgers. Top with tomatoes and top halves of buns.

Submitted by: Ted W.

ARGENTINIAN MEATBALL SOUP

INGREDIENTS:

• 1 tsp Olive oil
• 1 cup chopped onion
• 2 cloves garlic,minced
• 1/2 tsp chili powder
• 1 - (900ml) container chicken broth
• 1 cup rinsed and drained canned blackbeans
• 1 cup frozen corn
• 1cup sliced grape tomatoes
• chopped fresh cilantro and lime wedges

• 12oz Extra Lean or Lean Ground Beef
• 1/2 cup dried whole what bread crumbs
• 1/4 cup bottled salsa
• 1/4 cup chopped fresh cilantro
• 1/4 cup grated carrot
• 1/4 cup finely chopped green onions
• 1/2 tsp chili powder
• 1/2 tsp ground cumin

PREPARATION TIME: 20 minutes
COOKING TIME: 25 minutes

DIRECTIONS:

1. Meatballs: Combine beef, bread crumbs, salsa, cilantro, carrot, green onions, chili powder and cumin in medium bowl. Shape by level tablespoonfuls (15 mL) into meatballs. Set aside.
2. Heat oil large saucepan over medium heat. Add chopped onion, garlic and chili powder; cook for 5 minutes, stirring occasionally. Add broth and bring to boil. Add meatballs and return to simmer; cover and simmer over low heat for 15 to 20 minutes, until digital rapid-read thermometer inserted into several meatballs reads 160°F (71°C). Add black beans, corn and tomatoes; heat through. Serve garnished with Cilantro and lime wedges to squeeze over top.

Variation: Italian Meatball Soup
For Meatballs: Replace salsa with 3 tbsp (45 mL) Italian-flavoured tomato paste and 1 tbsp (15 mL) water. Replace cilantro with chopped fresh parsley. Replace chili powder and cumin with 1/2 tsp (2 mL) crushed dried Italian seasoning. (Note: If using plain tomato paste, increase Italian seasoning to 1 tsp/5 mL.)
For Soup: Replace chili powder with crushed dried Italian seasoning. Add 1/3 cup (75 mL) dried orzo pasta once broth is simmering. Replace black beans with frozen peas (if desired). Omit corn. Garnish with grated Parmesan cheese, chopped parsley and pepper.

Serves 6

Submitted by: Andrew T.

FILET MIGNON WITH RICH BALSAMIC GLAZE

INGREDIENTS

• 2 (4 ounce) filet mignon steaks
• 1/2 teaspoon freshly ground black pepper to taste
• salt to taste
• 1/4 cup balsamic vinegar
• 1/4 cup dry red wine

1. Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
2. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
3. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Wine Tip: Try with a Cabernet Sauvignon or Merlot.

Submitted by: Erin P.

GRILLED STEAK WITH SHRIMP AND CROTONESE - GORGONZOLA SAUCE

Recipe for 1 Grilled Steak with Shrimp and Crotonese - Gorgonzola sauce:

• One - 10 oz. steak
• 4 shrimps
• 1 oz. Pecorino Crotonese and Blue Cheese, mixed
• 2 oz. table cream
• 1 garlic clove, minced
• 1 pinch fresh dill
• 1 tsp. butter, salt and pepper to taste
• 1 oz. dry white wine.

1. Season the steak with salt and pepper and grill it to the desired doneness.
2. Apply a little less salt than you normally do, because the sauce will be salty.
3. While the steak is cooking, heat the butter in a pan and add the garlic.
4. When the garlic is soft, add the shrimps.
5. Cook then for 1 minute on each side and deglaze with the white wine.
6. When the wine evaporates, add the cream, the cheese mixture and the fresh dill and stir until you have a smooth sauce.
7. Add more cream if necessary.
8. Serve the shrimp and cheese sauce over the grilled steak.

I served the Grilled Steak with Shrimp and Crotonese - Gorgonzola sauce with roasted baby eggplant and grilled artichoke bottoms.

Submitted by: Heather P.

ONION AND PEPPER SMOTHERED ROUND STEAK PASTA

INGREDIENTS

• 1 pound mushrooms, stem ends trimmed and quartered
• 4 tablespoons olive oil
• 2 teaspoons minced garlic
• Salt and freshly ground black pepper
• 2 1/2 cups leftover Onion and Pepper Smothered Round Steak
• 3/4 cup sour cream
• 1/4 cup finely chopped fresh parsley leaves
• 1 pound egg noodles, cooked al dente according to package directions

DIRECTIONS

1. In a large skillet, saute the mushrooms in the olive oil until golden around the edges. Add the garlic, salt and pepper, to taste, and cook for 1 minute longer. Set aside.
2. Heat the leftover Onion and Pepper Smothered Round Steak in a Dutch oven until hot. Add the sour cream, parsley, cooked egg noodles, and mushrooms and toss until thoroughly combined and heated through. Serve immediately.

Submitted by: Alex S.

PRIME RIB ROAST

INGREDIENTS

• 3 teaspoons grated fresh ginger root
• 1/3 cup orange marmalade
• 4 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/4 teaspoon hot pepper sauce
• 1 tablespoon mustard powder
• 1 cup beer
• 1 (8 pound) prime rib roast
• 1/4 cup olive oil
• freshly ground black pepper

DIRECTIONS

1. Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
4. Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

Submitted by: Leon K.

SHEPHERD'S PIE

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef
• 1 teaspoon dried basil
• 1 clove garlic, minced
• 1 cup green beans
• 1 cup tomatoes, diced
• 2 potatoes, cooked and mashed
• 1 egg, beaten
• 1/2 cup water
• 1/4 cup shredded Cheddar cheese (optional)

1. Preheat oven to 350 degree F (175 degree C). Coat a 2 quart casserole dish with cooking spray.
2. Heat oil in a large skillet over medium heat. Cook onion in oil for 5 minutes, stirring frequently. Stir in the ground beef and basil, and cook and stir for 5 more minutes. Mix in the garlic, green beans, and tomatoes, and simmer for 5 minutes. Transfer beef mixture to prepared dish.
3. In a mixing bowl, mix together the mashed potatoes, egg, and water. Spread evenly over meat mixture.
4. Bake in a preheated oven for 15 to 20 minutes, or until potatoes start to brown on top. Sprinkle with cheese, and continue cooking for 5 minutes.

Submitted by: Tracy J.

EASY MINUTE STEAKS

INGREDIENTS

• 4 (1/2 pound) cube steaks (pounded round meat)
• 1 (10.5 ounce) can condensed French onion soup

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, briefly brown the cube steaks.
3. Arrange meat in a single layer in a 13x9 inch baking dish and pour the soup over the top. Bake in preheated oven for 1 hour.

Submitted by: Lana H.

HERB RUBBED SIRLOIN TIP ROAST

INGREDIENTS

• 1 1/4 tablespoons paprika
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil
• 1 (3 pound) sirloin tip roast

DIRECTIONS

1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

BEEF TIPS & NOODLES

INGREDIENTS

• 1 pound sirloin tips, cubed
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (1.25 ounce) package beef with onion soup mix
• 1 (4.5 ounce) can mushrooms, drained
• 1 cup water
• 1 (16 ounce) package wide egg noodles

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
3. Bake in a preheated oven for 1 hour.
4. While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.

Submited by: Warren M.

SESAME SIRLOIN STEAK

IIngredients:

• 1/4 cup soy sauce
• 2 tablespoons sesame seeds, toasted
• 2 garlic cloves, minced
• 2 tablespoons olive or vegetable oil
• 2 tablespoons brown sugar
• 1/4 teaspoon pepper
• 1 dash hot pepper sauce
• 3/4 pound (3/4 inch thick) boneless beef sirloin steak

Directions:

1. In a large resealable plastic bag, combine the soy sauce, sesame seeds, garlic, oil, brown sugar, pepper and hot pepper sauce. Pierce steak on both sides with a fork; place in the bag. Seal and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Grill the steak, covered, over medium heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Submitted by: Perry B.

BEEF and BEAN CHIMICHANGAS

Ingredients:

• 1 pound lean ground beef
• 3/4 cup chopped onion
• 3/4 cup diced green bell pepper
• 1 1/2 cups whole kernel corn
• 2 cups taco sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin
• 1 (16 ounce) can refried beans
• 8 (12 inch) flour tortillas
• 1 (16 ounce) package shredded Monterey Jack cheese
• 1 tablespoon butter, melted
• shredded lettuce
• 1 tomato, diced

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Note: The meat mixture may be made as much as 24 hours in advance.

Submitted by: Theresa McN.

RIB EYE STEAK WITH A SOY AND GINGER MARINADE

INGREDIENTS

• 1/2 cup soy sauce
• 1/4 cup real maple syrup
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon mustard powder
• 1/2 teaspoon sesame oil
• 1/4 teaspoon hot pepper sauce
• 1/2 cup beer
• 4 (10 ounce) beef rib eye steaks

DIRECTIONS

1. In a medium size mixing bowl, combine soy sauce, pancake syrup, chopped garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to blend. Now add beer and stir lightly to mix.
2. Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes.
3. Cover with clear wrap or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
4. Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.
5. Prep Time: 10 min,
   Cook Time: 10 min.,
   Ready in: 1 hr 20 min.

Submitted by: Bill A.

GINGER STEAK

INGREDIENTS

• 4 (8 ounce) beef sirloin steaks, at least 3/4 inch thick
• 2 tablespoons soy sauce
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried basil
• 1 tablespoon prepared yellow mustard
• 1 teaspoon lemon juice

DIRECTIONS

1. Preheat the oven's broiler.
2. In a small bowl, mix together the soy sauce, ginger, salt, pepper, basil, mustard and lemon juice until smooth. Place the steaks on a broiling pan, and pour 1/4 of the mixture over each one. Massage into the meat.
3. Broil the steaks for 5 minutes, then turn over and cook to your desired degree of doneness.
4. Can also be B.B.Q'd.

Submitted by: Terry V.

Stampede Roast Beef

• One - 2 to 3 lb. pot roast
• 1 chopped onion
• Steak Spice (optional)

1. Place roast in a foil-lined roasting pan or works very well in your Slow Cooker.
2. Add onions over the top.

Mix in a bowl:

• 1 jar Diana BBQ sauce
• 1 pkg. Lipton onion soup mix
• 2 tsp Worcestershire sauce

1. Pour over roast and onions.
2. Cover.
3. If cooking in the oven bake at 350° for 1 to 1 hours.
4. In a slow cooker add all ingredients and cook on low all day (8 hours).
5. About a half hour before serving take the meat out and slice.
6. Return to juice to keep moist until you are ready to serve.
7. Serve as beef on a bun or serve on a plate as you would roast beef.

Submitted by: Marlene W.

Ground Beef and Wild Rice Casserole

• 1 c. uncooked wild rice
• 1 1/2 lb. ground beef
• 1 can mushroom soup
• 1 can cream of chicken soup
• 1 lg. can sliced mushrooms, drained
• 2 beef bouillon cubes
• 1 bay leaf
• Approx. 1/4 tsp.:
• Celery salt, Garlic salt,
• Pepper, Onion salt
• Paprika
• 3/4 c. chopped celery
• 6 tbsp. chopped onion
• 1/2 c. slivered almonds

1. Pour 4 cups of boiling water over 1 cup of uncooked wild rice and let stand 15 minutes.
2. Drain and add mushrooms, mushroom soup and cream of chicken soup, 2 beef bouillon cubes that have been dissolved in 1 cup of boiling water, 1 crumbled bay leaf.
3. Season to taste with celery salt, garlic salt, pepper, onion salt and paprika.
4. Saute 3/4 cup chopped celery and 6 tablespoons chopped onion in butter and add to above.
5. Brown ground beef, drain and add to above.
6. Put into casserole, sprinkle with almonds and refrigerate until needed.
7. Bake covered for 1 1/2 hours at 350 degrees.
8. Add more bouillon if it becomes dry while baking.
9. Serves 10.

Submitted by: Jerry T.

BACON WRAPPED HAMBURGERS

• 1/2 cup shredded Cheddar cheese
• 1 tablespoon grated Parmesan cheese
• 1 small onion, chopped
• 1 egg
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound ground beef
• 6 slices bacon
• 6 hamburger buns, split

1. Preheat a grill for high heat.
2. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper.
3. Crumble in the ground beef, and mix together by hand.
4. Form into 6 patties, and wrap a slice of bacon around each one.
5. Secure bacon with toothpicks.
6. Place patties on the grill, and cook for 5 minutes per side, or until well done.
7. Remove toothpicks before serving on hamburger buns.

Submitted by: Angela St.P.

FRENCH HERBED RIB STEAKS

• 1 tbsp. olive oil
• 2 rib steaks, with bone, 1" thick (about 1 lb. each)
• Freshly ground black pepper to taste
• 1/2 c. coarsely chopped shallots
• 1/2 c. dry red wine
• 1/4 tsp. chopped parsley
• 1/4 c. slivered basil leaves
• 1 tbsp. fresh thyme leaves or 1 tsp. dried thyme

1. Preheat broiler. Heat oil in a nonstick skillet.
2. Add rib steak over medium heat and cook for about 4 minutes on each side for rare meat.
3. Sprinkle with pepper. Remove to a dish and keep warm.
4. Place a metal ovenproof dish under the broiler to heat, about 4 inches from heat source.
5. While dish is heating, pour off all but 1 tablespoon of fat on skillet.
6. Add shallots and cook, stirring for 30 seconds.
7. Add wine and herbs; cook an additional minute, shaking skillet.
8. Remove hot dish from broiler.
9. Place steaks in it and pour wine mixture over top of steaks.
10. All of it will sizzle, and herbs' flavor will be absorbed by the meat.
11. Serve immediately.
12. Serves 4.

Submitted by: Jayne R.

STEAK DIANE FLAMBE

• 1/2 lb. fresh mushrooms, sliced
• 1 med. onion, chopped
• 1/2 c. melted butter
• 2 tbsp. Worcestershire sauce
• 2 (8 oz.) rib-eye steaks
• Dijon mustard
• 1/3 c. brandy

1. Saute mushrooms and onion in butter and Worcestershire sauce in a large skillet over low heat.
2. Flatten steaks slightly with a meat mallet or spoon.
3. Spread a thin layer of mustard on one side of steak.
4. Push mushrooms and onion to side of skillet, add steaks, mustard side down.
5. Brown steaks, stirring mushrooms and onion occasionally to keep from burning.
6. Spread a thin layer of mustard on top side of steak; turn and brown other side of steak.
7. Lightly pierce steak in several places with fork.
8. Pour brandy over steaks and simmer, covered for about 1 minute.
9. Uncover and ignite.
10. When flame dies down, remove steaks to heated platter; spoon mushrooms and onion over top.
11. Yield: 2 to 4 servings.

Submitted by Marg M.

Minute Steak Parmesan

• 5 minute steaks
• 1 beaten egg
• 1 tablespoon water
• 1 dash of pepper
• 1/4 cup soda cracker crumbs
• 1 (8 ounce) can pizza sauce
• 1/4 cup grated Parmesan cheese
• 1/4 cup vegetable oil

Directions:

1. Dip steaks in combined egg, water and pepper.
2. oat with mixture of crumbs and half of the cheese.
3. Brown in hot oil; drain on absorbent paper.
4. Arrange in baking dish; cover with pizza sauce, and top with remaining cheese.
5. Bake at 325 degrees F for about 20 minutes.

This recipe for Minute Steak Parmesan serves/makes 5.

Submitted by: Tony L.

FAJITAS

• 1/4 c. oil
• 1 c. sliced onions
• 1 c. sliced green peppers
• 1 1/4 lb. New York steak strips
• Fajitas seasoning
• 1 c. sliced quartered tomatoes and/or 1 1/4 pounds chicken strips, boned

FAJITAS SEASONING:

• 1 tbsp. white pepper
• 1 tbsp. chili powder
• 1 tbsp. garlic powder
• 1 1/2 tsp. salt
• 1 1/2 tsp. paprika
• 1 1/2 tsp. black pepper

1. Heat large (iron) skillet until very hot.
2. Add oil then add onions and green peppers; saute for about 20 seconds.
3. Add meat.
4. Season to taste with Fajitas Seasoning and cook until steak is brown, chicken is white.
5. Stir in tomatoes and cook until softened.
6. Adjust seasoning. makes 4 servings.
7. Serve in flour or corn tortillas.

Seasoning: Mix ingredients. Store tightly covered.

Makes about 1/4 cup.

Submitted by: Dawn P.

PILOGOGI

• 1 rib eye steak
• 1 onion
• 3 green onions
• 1 clove garlic
• 1/2 cup mushrooms
• 3 tbsp. dark sesame oil
• 3 tbsp. Kikkoman soy sause, more or less to taste
• 1/4 tsp. Accent
• 1 tbsp. sugar
• Salt and petter to tasts.
• Brown Rice

1. Cut up rib eye steak in small strips removing all fat and ribbing.
2. 1 teaspoon sugar and mix well with meat.
3. Chop onion, green onion and garlic and mushrooms and place in bowl with meat.
4. Regrigerate.
5. Cook rice as directed and desired amount.
6. When rice is finished cooking, pour dark sesame oil in frying pan and heat.
7. Cook meat and vegetables quickly to medium rare.
8. Serve warm over rice.

Submitted by: Tarra H.

GROUND BEEF STROGANOFF

• 1 pound ground beef, lean
• 1 small onion, chopped
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 10 3/4 ounces cream of mushroom soup, condensed
• 4 ounces mushroom stems and pieces, drained
• 3/4 cup sour cream, or yogurt

1. In medium skillet, brown ground beef and onion; drain excess fat.
2. Stir in garlic salt, pepper, soup and mushrooms.
3. Simmer covered, 15 to 20 minutes.
4. Stir in sour cream; heat through, but do not boil.
5. Serve over rice, noodles or chow mein noodles.
6. Serving Size: 4

Submitted: May Y.

GRILLED SIRLOIN STEAK AU POIVE WITH GARLIC CREAM SAUCE

• 4 sirloin steaks
• 1 tbsp. coarse black pepper
• 2 c. heavy cream
• 2 tbsp. chopped garlic
• Dash salt & pepper
• 1 tsp. beef base or 1 beef bouillon cube
• Small amount of butter and oil

1. Sprinkle steaks, both sides with coarse black pepper. Coat steaks with a small amount of vegetable oil, to keep them from sticking to the grill.
2. In a small saucepan, saute garlic in a small amount of butter until soft but not brown, about a minute.
3. Add the heavy cream, bring to a simmer.
4. Add the salt and pepper to taste, along with the beef base. NOTE: The beef base may be enough salt, you be the judge. Let the sauce simmer and it will reduce and become thicker, about 10 minutes.
5. Grill steaks to desired doneness, drape sauce over the steaks.

Submitted by: Trevor B.

GROUND BEEF SUPREME

• 1 lb. ground beef
• 1/4 cup fine bread crumbs
• 1 egg beaten
• 1 tsp salt
• 1/8 tsp pepper
• 3 tbsp minced onion
• 1/4 cup chopped celery
• 1 can mushroom soup
• 1/2 cup water

1. Combine ground beef, bread crumbs, egg, salt, pepper, onion, and celery.
2. Shape into an oblong patty about 1 inch thick.
3. Brown in skillet in hot fat.
4. Carefully turn with 2 spatulas.
5. Brown other side.
6. Dilute mushrom soup with water, blending until smooth.
7. Pour over meat and cook on top of range over low heat for 25 minutes.

Submitted by: Earl T.

BACON WRAPPED SIRLOIN ROAST

For 4 or 5 servings, you will need:

• 2 to 3 tbsp. Dijon style mustard
• 1/2 tsp. thyme leaves
• 6 slices bacon
• 4 med. onions, cut into wedges
• Cherry tomatoes or tomato wedges for garnish

1. Cut a few slits on top of roast for bacon drippings to penetrate the meat.
2. Spread mustard evenly over top and sides of roast.
3. Sprinkle with thyme leaves.
4. Place roast on rack in baking pan.
5. Cover tightly with bacon slices, wrapping them around meat.
6. Bake meat at 325 degrees until a meat thermometer if used, registers 160 degrees for medium rare. Cooking time is about 1 3/4 hours. Check for doneness with a fork. If thermometer is not used, juices should run slightly pink for medium rare; add onions 40 minutes before roast is expected to be ready.
7. Remove roast to carving board.
8. Let rest, covered, for at least 15 minutes before slicing.
9. Slice meat into even slices.
10. Serve with onions and bacon slices, if desired, and a gravy made from pan drippings.
11. Bacon gets crispy when cooking with roast.
12. Garnish with cherry tomatoes or tomato wedges.

Submitted by: Jackie T.

London Broil

• 2 London Broils
• 1 can cream of mushroom soup
• 1/2 pkg onion soup mix
• 1 beef couillon cube
• 1/2 cup water

1. Mix in a bow: dissolve beef bouillon cube in 1/2 cup boiling water. Add cream of mushroom soup and 1/2 package onion soup mix.
2. Place London Broils in heavy duty foil in a baking dish.
3. Pour above mixture over meat.
4. Seal foil well.
5. Make a small vent hole in foil for steam to eascape.
6. Put 1 inch of water in the bottom of dish.
7. Add more water as water evaporates.
8. Bake at 400 degrees for 2 - 3 hours.

Submitted by LC

RUMP ROAST SUPREME

• 4 to 6 lb. boneless beef rump roast
• 2 tbsp. shortening
• 1 c. dry red wine
• 1 c. beef broth
• 1/2 c. chopped onion
• 1 tsp. salt
• 1/4 tsp. ground thyme
• 1/4 tsp. pepper
• 1 bay leaf
• 1 clove garlic
• 1/4 c. flour

1. In Dutch oven, brown meat slowly in hot shortening.
2. When brown, add 1/2 of wine, broth, onion, thyme, pepper, bay leaf, and garlic.
3. Cover pan.
4. Bake 325 degrees for 2 1/2 to 3 hours.
5. Remove strings from meat. Place on platter, keep warm!
6. Skim excess fat from pan juices, discard bay leaf.
7. Add enough water to juices to total 2 cups of liquid.
8. In roaster pan, blend other 1/2 of wine, juices and flour.
9. Cook and stir until thick.
10. Serve over meat.

Submitted by Jean S.

Grilled Steak Argentinean-Style

For the steak:

• Two 20-ounce New York strip steaks, 1 3/4 to 2 inches thick
• Olive oil
• Coarse salt and freshly ground black pepper to taste
• For the chimichurri sauce:
• 3 bunches flat-leaf parsley
• 5 large garlic cloves
• 3/4 C. extra-virgin olive oil
• 1/2 C. white-wine vinegar
• 1/2 t. crushed red chili pepper
• Coarse salt and freshly ground black pepper to taste

1. Prepare the grill (brush grate clean, oil grate, then light grill).
2. Grill steaks on a hot charcoal fire for 6 to 8 minutes per side for medium-rare.
3. Transfer steaks to a platter; brush with olive oil and season with coarse salt and freshly ground black pepper.
4. Let the steaks stand for 10 minutes.

To make the sauce: combine all the sauce ingredients in a food processor and pulse until smooth.

Slice the steaks in half and serve with the chimichurri sauce and any juices that have accumulated on the platter.

Makes 4 servings.

Submitted by: Elaine E.

Flaming Fajitas

By grilling the steak, vegetables and flatbreads, this entire meal is cooked in the great coutdoors.

Ingredients:

• 1 lime
• 1/2 cup (125ml) finely chopped pickled jalapeno peppers plus 2 wbsp (30 ml) reserved juice
• 2 tbsp (30ml) Worcestershire sauce
• 2 galic cloves, minced
• 1 lb (500g) Sirloin steak, 3/4" (2cm) thick
• 1 onion and 1 sweet red pepper, cut into strips
• 1 tbsp (15 ml) vegetable oil
• 1 tsp (5 ml) chili powder
• 1/2 tsp (2 ml) ground cumin
• 4 Greek pitas

Preparation Time : 15 min
Cooking Time: 11 min
Marinating Time: 8 -12 hours
TIP
When using a Grilling Steak, like Top Sirloin, reduce the marinating time to 30-60 minutes.

Directions:
Combine finely grated peel and juice from lime, jalapenos and their reserved juice, Worcestershire sauce and half the garlic in large sealable freezer bag. Pierce beef all over with fork and add to bag; refrigerate 8-12 h.

Discard marinade; grill steak using medium-high heat, 3-4 min/side for medium-rare. Let stand for 5 min; slice thinly across the grain. Meanwhile, toss vegetables with oil, remaining garlic and seasonings; grill in grilling basket using medium-high heat for 5 min, stirring occasionally.

Tuck steak and vegetables into warm pitas and top with some salsa.

Number of Servings : 4 SERVINGS

Submitted by Diane D.

Beef Tenderloin Stuffed with Blue Cheese and Grilled on a Cedar Plank

• 6 x 6oz. Beef Tenderloin Filets on centre cut sirloins
• 6 tbsp creamy blue cheese
• 2 tsp lemon juice
• salt & pepper to taste
• 6 cloves garlic minced
• 2 tbsp chopped fresh rosemary
• 2 tbsp course mustard
• 2 tbsp olive oil
• 1 tbsp coarse black pepper
• 1 tbsp balsamic vinegar
• 1 cedar plank soaked in water for at least 2 hrs

1. With a knife, cut 1" long slit in the side of each filet. Using your finger, make a pocket inside the filet.
2. In a bowl, combine blue cheese, lemon juice, salt & pepper. Mash together until well incorporated. Stuff into each filet, pushing the stuffing well into the centre. Secure with a toothpick.
3. Whisk together garlic, chopped rosemary, mustard, oil, black pepper & vinegar. Marinate filets covered in the refrigerator 4 - 6 hours. Preheat grill to high. Place soaked cedar plank on the grill and close the lid.
4. Bake the plank for 3 - 4 minutes or until it starts to crackle and smoke. Place the filets on the plank, evenly spaced. Close the lid and bake for 12 - 15 mins for medium. Remove filets from the grill and serve immediately.
5. Wine suggestion: Penfolds Koonuwua Hill, Australian Cabernet Merlot.

Dad's Strip Steaks with Tarragon Butter

• 4 boneless New York strip steaks ( 8 - 10 ounces each )
• Coarse salt and black pepper
• 4 tablespoons Tarragon Butter

1. Preheat grill.
2. Brush and oil the grill grate.
3. Arrange the steaks on the hot grate at a 45 degree angle to the bars for the grate.
4. Grill for 4 to 6 minutes, pressing on the steaks with a spatula for a few seconds.
5. Rotate the steaks 90 degrees after 2 to 3 minules to create a attractive crosshatch of grill marks.
6. Turn the steaks over with tongs and grill the second side the same way for medium rare, or grill to desired wellness.
7. Transfer the steaks to plates or a platter. Top each steak with a round of the Tarragon Butter, rubbing it over the meat for a fork. Let the steaks rest for 2 to 3 minutes before serving.

Tarragon Butter - has a delicate flavour reminiscent of licorice, which makes it perfect for serving with grilled seafood, chicken, and steaks. You must use fresh tarragon. (You may substitue any fresh herb for the tarragon.

• Note: makes about 1/2 cup
• 3 tablespoons finely chopped fresh tarragon leaves or other fresh herb
• 1/2 teaspoon finely grated lemon zest, plus a few drops of fresh lemon juice
• 1/2 teaspoon Black Pepper
• 8 tablespoon (1 stick) salted butter, at room temperature.

1. Place the tarragon, lemon zest and juice, pepper, and butter in a small mixing
2. Spread the mixture on a piece of plastic wrap or parchment paper. Roll it up into a cylinder, twisting the ends to compact the butter. Chill the butter in the refrigerator or freezer until firm. The flavoured butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
3. To use, unwrap the roll and cut crosswise into 1/2 inch slices.

Marinated Veal Chops

• 1 lemon
• 4 veal chops (1 inch thick; about 12 ounces each)
• Coarse salt and black pepper
• 3 to 4 tablespoons extra virgin olive oil
• 8 sprigs of fresh thyme

1. Remove 8 strips of zest (the oil-rich outer rind) from the lemon with a vegetable peeler. Cut the lemon in half.
2. Pound the veal chops to a thickness of about 1/2 inch.
3. Generously season the veal chops on both sides with salt and pepper.
4. Arrange them in a nonreactive baking dish and drizzle oil over them, turning the chops several times to coat evenly.
5. Place a strip of lemon zest and a sprig of thyme under and on top of each chop and squeeze the lemon over all.
6. Let marinate for 20 to 30 minutes, while you light and heat up the grill.
7. Place the chops on the hot grill grate and grill until cooked to taste, 5 to 6 minutes per side for medium, rotating the chops 90 degrees after 3 minutes to obtain an attractive crosshatch of grill marks.
8. Place a strip of lemon zest on each chop after turning them.
9. Cook to desired wellness.
10. Transfer the chops to plates or a platter and let rest for 3 minutes, then serve.

Herb-Crusted Grilled Beef Tenderloin

For the Tenderloin:

• 1 whole beef tenderloin (about 5 pounds)
• 3 to 4 tablespoons extra-virgin olive oil
• Coarse salt and black pepper
• 4 cloves garlic, minced
• 2 cups chopped mixed fresh herbs, including tarragon, basil, rosemary, oregano, marjoram, and /or flat-leaf parsley
• Prepare the tenderloin by:
  • Starting at the tail end of the tenderloin, remove the chain. You should be able to pry it off with your fingers. (save this for making kabobs).
  • Trim the head to give your tenderloin a uniform diameter (save this for making kabobs).
  • Trim off all the fat and pull off the silver-skin (the sheath of sinew covering the tenderloin) with your fingers. Slide the knife under the latter to loosen it from the meat and pull it off in inch-wide strips. If you pull it toward the head, it will come off without tearing the meant.
  • Cut halfway through the tail about 4 inches above the end of the tenderloin.
  • Tie the head to five the meat a cylindrical shape. Fold the tail under and tie it with butcher's string. This helps to give you a piece of meat of uniform thickness.
  • Working on a baking sheet, drizzle the tenderloin with olive oil, rubbing the oil onto the meat. Tenderloin is a lean cut of beef, so you want to use plenty of oil.
  • Sprinkle the tenderloin first with salt, pepper, and garlic,then with the chopped herbs.
  • Pat these ingredients onto the meat with your fingertips. Let marinate 30 minutes to 2 hours.
  • Gently lay the beef tenderloin on the grill, crosswise to the grate. so it gets a nice crosshatch of grill marks.
  • Grill the tenderloin until nicely browned all over. Before turning, check underneath to make sure the browning is getting those nice crosshatch marks.
  • Cook to desire wellness.

For Serving: Béarnaise Mayonnaise (Beef tenderloin with béarnaise sauce is one of the glories of classical French cuisine.)

• 1 to 2 shallots, minced (about 1/4 cup)
• 1/2 teaspoon coarsely ground black peppercorns
• 1/2 cup dry white wine
• 3 tablespoons white wine vinegar or distilled white vinegar, or more to taste
• Coarse salt
• 3 to 4 sprigs fresh tarragon, stemmed (enough to make 3 tablespoons chopped)
• 1-1/4 cups mayonnaise
• Place the shallots, peppercorns, wine, and vinegar in a nonreactive saucepan and bring to a boil. Boil the mixture until only 1/4 cup remains, about 8 minutes. Transfer the mixture to a small nonreactive mixing bowl and let cool.
• Bring 1 cup salted water to a boil in a saucepan. Blanch the tarragon for 10 seconds, drain well in a strainer, rinse with cold water, and drain again. Blot the tarragon dry with a paper towel and finely chop. Add the blanched tarragon and mayonnaise to the wine mixture and whisk to mix. Taste for seasoning, adding salt or a few drops of vinegar as necessary; the Béarnaise Mayonnaise should be highly seasoned. It will keep in the refrigerator, covered, for at least 5 days. [ Top ]

Rib Steak with Herb Marinade

• Recipe is best prepared 2 days ahead.
• 1-1/4 cups sesame oil
• 2 tablespoons cracked black peppercorns
• 2 tablespoons chopped fresh rosemary
• 2 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh thyme
• 8 beef rib steaks
• Combine oil, peppercorns and herbs in shallow dish, add steaks, turn steaks to coat in mixture. Refrigerate overnight, turning occasionally. Barbecue steaks until tender. Serves 8. [ Top ]

Hellfire Steaks

• 4 T-bone steaks (1 inch thick: about 12 ounces each)
• Coarse salt and black pepper
• 2 to 3 tablespoons dry mustard
• 2 to 3 tablespoons Tabasco or other hot sauce, or to taste
• Place the steaks on a plate and sprinkle on both sides with salt and plenty of pepper and the dry mustard, patting the spices onto the meat with a fork. Drizzle the Tabasco sauce over the steaks, again patting it on with a fork. Let the meat sit while you preheat the grill.
• When ready to cook, brush and oil the grill grate. Arrange the steaks on the hot grate at a 45 degree angle to the bars of the grate.
• Grill for 4 to 6 minutes per side for medium-rare, rotating the steaks after 3 minutes to create an attractive crosshatch of grill marks.
• Coarsely grind as much pepper as you can bear over the steaks as they grill.
• Transfer the steaks to plates or a platter and let rest for 3 minutes, then serve. [ Top ]