I need ideas for beef.?!


Question: I need ideas for beef!.!?
I bought a full cow not too long ago!. I got about 200lbs in ground beef, the rest in roasts & such!. Well I'm running out of ideas on how to prepare them!. Please, if anyone has any suggestions or web sites to share!. (allrecipies does not have very many suggestions)!. We are willing to give all foods a chance!.

Thanks!Www@FoodAQ@Com


Answers:
Recipes from the National Beef Council:
http://www!.beefitswhatsfordinner!.com/rec!.!.!.

Recipes from the Nebraska Beef Council:
http://www!.nebeef!.org/recipes_cooking_gu!.!.!.

Recipes from the Texas Beef Council:
http://www!.txbeef!.org/recipe_book

Recipes from the Wisconsin Beef Council:
http://beeftips!.com/bsearch!.php

Recipes from the Oregon Beef Council:
http://www!.orbeef!.org/Recipes/index!.html

Recipes from the South Dakota Beef Council:
http://www!.sdbeef!.org/recipes!.htm

Recipes from the Idaho Beef Council:
http://www!.idbeef!.org/Featured%20Recipe!.!.!.!.

`````````````````````````````````Www@FoodAQ@Com

Home|Introduction|Restaurants|Main Dishes|Side Dishes|Education|Glossary|Contact Us
Copyright ? 2005-2009 TriFood!.com | All Rights Reserved | Site Map | Disclaimer
Bulgogi



Grilled Marinated Beef

???

Bulgogi is one of Korea's most popular beef dishes!. It is made from thinly sliced sirloin or another prime cut of beef!. The meat is marinated with a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, wine and sugar!. It is marinated for two to four hours to enhance the flavor and its tenderization!.

Bulgogi is traditionally grilled, but broiling or pan-cooking is common as well!. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time!. It is often served to non-Koreans as a first taste of Korean cuisine!.

*
1 pound thinly sliced steak
*
5 tbsp sugar
*
1/2 cup soy sauce
*
2 buds finely chopped garlic (can also be crushed, and crushed buds removed before serving)
*
1/4 tsp salt
*
5 tbsp Mirin (sweet sake, optional)
*
2 tbsp sesame oil
*
2 tbsp toasted sesame seeds
*
1 cup split green onions
*
2 cups thinly sliced carrots (optional)

Cooking Directions

1!.
Mix all ingredients except carrots!. Marinate in refrigerator for at least 2 hours!.
2!.
Cook over medium high heat until meat is just short of desired completion!.
3!.
Add carrots and cook for an additional 3 minutes!.
4!.
Serve with rice!.Www@FoodAQ@Com

http://www!.trifood!.com/bulgogi!.html

If you like teriyaki ; you will probably enjoy this beef dishWww@FoodAQ@Com

http://www!.bhg!.com/recipes/searchResults!.!.!. love this site (:*
there's also this http://www!.ichef!.com/recipe!.cfm/category!.!.!.
and this!.!.!.!.!.!.!.http://allrecipes!.com/Search/Recipes!.asp!.!.!.
hope you find a new favorite :)Www@FoodAQ@Com

Greek beef kebabs with pineapple raita!.
INGREDIENTS


500g beef mince
1 clove garlic, crushed
2 eschallots, finely chopped
2 tablespoons finely chopped fresh oregano
1 tablespoon finely grated lemon zest
olive oil for brushing

raita
? cup natural yoghurt
1 lebanese cucumber, finely chopped
? cup finely chopped pineapple rings, drained
2 teaspoons finely chopped fresh mint
1 tablespoon finely chopped fresh coriander

65g mixed leaves, to serve
8 pre-soaked skewers!.
Preheat char-grill or barbecue plate!.

Combine all inWww@FoodAQ@Com

This website is my favorite, and you should check it every day!. It has a lot of ethnic/foreign recipes that are unusual, as well as some plainer fare!.
I have it in my favorites, and I check it daily:

http://tastespotting!.com/

We bought a hog and a steer in February!.Www@FoodAQ@Com

Hamburger Pie uses 1 Lb of hamburger!. You need a recipe for a double
pie crust , hamburger onion and carrots!.This is easy to make and
delious!. There is also shepard's pie, meatloaf etc!.Www@FoodAQ@Com

Try http://www!.carolshomecooking!.comWww@FoodAQ@Com

www!.foodnetwork!.com/30-minute-meals!. she has awsome ideasWww@FoodAQ@Com

recipezaar!.com
tons of recipes, rated by people who have made them, easy to follow and freeWww@FoodAQ@Com

Bavarian Stew with Sausage and Sauerkraut
This recipe serves: 8
3/4 pound reduced-fat sausage, sliced or crumbled
1 pound beef sirloin,cubed
1 pound lower sodium, lean ham, cubed
2 tablespoons canola oil
2 medium onions, chopped
1/4 cup sweet paprika
1/2 pound sauerkraut, rinsed well (not the canned variety)
3 bay leaves
1 teaspoon thyme, chopped
4 sprigs parsley
1 tablespoon caraway seeds
4 cups low sodium chicken broth
salt and pepper, to taste
2 pounds new potatoes, quartered, steamed
1!. Heat a large skillet over medium high heat and add the sausage!. Brown well, about 5 minutes!. Remove to a plate lined with paper towels!. Add the beef and ham to the skillet and brown on all sides, about 5 to 7 minutes!. Set aside!.
2!. In a large saucepan heat the canola oil over a medium heat and sauté the onions until translucent, about 10 minutes!. Season with salt and pepper!. Sprinkle the paprika over the onions and cook, stirring until thick and the raw aroma is gone!.
3!. Add the sauerkraut, stock, bay leaves, thyme, parsley sprigs, and caraway seeds and stir to combine!. Bring to a boil and then reduce the heat, cover and cook for 45 minutes!.
4!. Add the sausage, beef and ham and continue cooking for 10 minutes more!. Season with salt and pepper to taste!.
5!. Serve the stew with the steamed new potatoes!.
Serving Size: about 1 cup
--------------------------------------!.!.!.
Apple-Horseradish Flank Steak
This recipe serves: 6
1 1/2 pounds flank steak
1/2 cup apple cider concentrate
1/2 cup horseradish, freshly grated
cracked black pepper
1!. Brush the flank steak with the cider concentrate and rub it with horseradish, sprinkle with black pepper and marinate 30 minutes or over night!.
2!. Preheat the grill!.
3!. Grill the steak on each side until medium-rare, about 6 minutes per side!.
4!. Thinly slice the steak on the bias!.
Serving Size: 3 to 4 slices
--------------------------------------!.!.!.
Sweet & Savory Beef Stew
2 1/2 teaspoons canola oil, divided
8 ounces bottom-round beef, trimmed, cut into 3/4-inch cubes
1 large shallot, halved and thinly sliced
1 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons all-purpose flour
1 cup reduced-sodium beef broth
2 1/2 cups cubed peeled butternut squash
1/3 cup dried cherries

1!. Preheat oven to 350°F!.
2!. Heat 1 1/2 teaspoons oil in a large ovenproof saucepan over medium heat!. Add beef and cook until browned on all sides, 6 to 8 minutes!. Transfer to a plate!.
3!. Reduce heat to medium-low, add the remaining 1 teaspoon oil and shallot to the pan; cook, stirring often, for 1 minute!. Stir in thyme, sage, salt and pepper; cook for 30 seconds!. Return the beef to the pan and sprinkle with flour!. Cook, stirring often, until the flour browns, about 3 minutes!. Pour in broth; scrape up any browned bits from the bottom of the pan!. Continue cooking until the liquid bubbles and thickens slightly, about 2 minutes!. Stir in squash!.
4!. Cover the pan and transfer to the oven!. Bake for 1 hour!. Stir in cherries, cover and continue baking until the meat is tender when pierced with a fork, about 30 minutes more!.
Makes 2 servings, about 1 1/2 cups each!.
----------------------------------
Beef & Cabbage Stir-Fry with Peanut Sauce
1/4 cup smooth natural peanut butter
1/3 cup orange juice
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
4 teaspoons canola oil, divided
3 cloves garlic, minced
1 pound sirloin steak, trimmed and thinly sliced (see Tip)
1 small head Savoy cabbage, thinly sliced
2-5 tablespoons water
2 medium carrots, grated
1/4 cup chopped unsalted roasted peanuts (optional)

1!. Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth!.
2!. Heat 2 teaspoons oil in a wok or large skillet over medium-high heat!. Add garlic and cook, stirring, until fragrant, 30 seconds!. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes!. Transfer to a bowl!.
3!. Reduce heat to medium!. Swirl in the remaining 2 teaspoons oil!. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes!. Add carrots (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more!. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine!. Serve sprinkled with peanuts (if using)!.
--------------------------------
Beef Tataki
1 cup matchstick-cut red radishes or peeled daikon radish (see Note)
1 cup matchstick-cut carrots
1/2 cup thinly sliced onion
1/4 cup reduced-sodium soy sauce
2 tablespoons plus 2 teaspoons lemon juice
2 tablespoons finely chopped scallions
2 teaspoons finely grated fresh ginger
1 pound boneless sirloin steak, 3/4-1 inch thick, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons canola oil

1!. Place radishes (or daikon), carrot and onion in a medium bowl!. Cover with cold water and let soak for 5 minutes!. Drain!.
2!. Combine soy sauce, lemon juice, scallions and ginger in a small bowl!. Add 2 tablespoons of the mixture to the drained vegetables and toss!. Set aside the remaining sauce!.
3!. Season steak on both sides with salt and pepper!. Heat oil in a large nonstick skillet over medium-high heat!. Cook the steak 3 to 4 minutes per side for medium-rare!. Let rest on a cutting board for 5 minutes, then thinly slice and serve with the vegetables, drizzled with the reserved sauce!.
--------------------------
Creamy Hamburger Noodle Casserole
2 bunches scallions, trimmed
8 ounces 90%-lean ground beef
1 1/2 teaspoons canola oil
1/2 cup bulgur (see Ingredient Note)
2 cloves garlic, minced
2 8-ounce cans tomato sauce
1/2 cup water
1/4 teaspoon salt, divided
Freshly ground pepper to taste
6 ounces no-yolk whole-wheat egg noodles
1 cup low-fat cottage cheese
1 cup reduced-fat sour cream
1/4 cup shredded extra-sharp Cheddar cheese

1!. Preheat oven to 350°F!. Coat a 2-quart baking dish with cooking spray!. Put a large pot of water on to boil!.
2!. Separate white and green parts of scallions; thinly slice and reserve separately!.
3!. Cook beef in a large skillet over medium-high heat, breaking up clumps with a wooden spoon, until no longer pink, 3 to 5 minutes!. Transfer to a plate lined with paper towels!.
4!. Wipe out the pan, add oil and reduce heat to medium-low!. Add bulgur, garlic and the reserved scallion whites!. Cook, stirring, until the scallions soften, 5 to 7 minutes!. Add tomato sauce, water and the beef; bring to a simmer!. Cover and simmer gently until the bulgur is tender and the sauce is thickened, 15 to 20 minutes!. Season with 1/8 teaspoon salt and pepper!.
5!. Meanwhile, cook noodles until just tender, 6 to 8 minutes or according to package directions!. Drain and rinse under cold water!.
6!. Puree cottage cheese in a food processor until smooth!. Transfer to a medium bowl; fold in sour cream and the reserved scallion greens!. Season with the remaining 1/8 teaspoon salt and pepper!.
7!. Spread half the noodles in the prepared pan!. Top with half the cottage cheese mixture and half the meat sauce!. Repeat with the remaining noodles, cottage cheese and sauce!. Sprinkle Cheddar over the top!.
8!. Bake the casserole until bubbly, 30 to 40 minutes!. Let stand for 10 minutes before serving!.
=====================Www@FoodAQ@Com

Growing up we butchered all our own beef!.

There are al kinds of ground beef recipes of course but as far as everythig else!.

We did a LOT of roasts!.Make upa rare rost one day then if you reheat it you don't end up with an over cooked roast!.

So have roast the firstt night!. With the left overs make:

B-b-q beef, shredded or sliced!.

Stew

Pot Pie

French dip's

Cold roast beef sandwiches
------
Do you have ribs!?

Make a dry rub of:

Onion powder
Granulated garlic
Celery salt
seasoned salt
chili powder
brown sugar
pepper

Rub that in and let the ribs set at least an hour!. Put them in a roasting pan!. Add about 1/4 cup concentrated pomagranite blue berry juice (frozen stuff with out water of course)!.

Roast about 275-325 until fall off the bone tender!.
-----

Stew meat of course is good for soups and stews!.

But we also enjoy boiled beef!. Just simmer the beef all day long until shred-able tender!. You can add veggies to the water or een a dark beer and add a pinch of salt!.

Enjoy boiled beef with a sprinkle of salt b-b-q sauce, plain horseradish, or a fry sauce with horseradish mixed in!.

Do boiled or baked potatoes and veggie!.

So simple but you just can;t stop eating it!.!.

also with tough cuts of steak, make steak fries!.

Put some flour in a plastic baggie!. Add seasoned salt ,pepper, and onion and garlic powder if you choose!.

Add steak strips and shake to coat well!. Fry in a skillet with about 1 inch of hot oil!.Mmmm so good!.

also you can cut steaks from roasts!. Pound them out to tenderize and make and even thickness, then make them into chicken fried steaks!.Www@FoodAQ@Com





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources