Shanghai Stir-fry

This recipe makes 2 big meals and originally a freezer meal.  (I usually make it into 3 meals but I have a small family)

6-7 lbs boneless top sirloin steaks

3/4 cup cranberry juice

1/2 cup soy sauce

1/2 cup brown sugar

3 3/4tsp minced fresh garlic (about 9 cloves)

3 3/4 minced fresh ginger

1 1/2 tsp crushed red pepper flakes (decrease to make less spicy)

Zest of 2 oranges

Rinse steak and trim excess fat.  Cutting across the grain, slice each steak into narrow strips.  Divide beef evenly for the number of meals can place each meal in a freezer bag.

Whisk together cranberry juice, soy sauce, brown sugar and zest of oranges in a medium bowl.  Divide marinade evenly over the beef.  Then add to each meal 1 1/4 tsp of garlic and ginger.  Depending on your spice level add 1/4 to 3/4 tsp crushed red pepper flakes.

Freeze or let marinade for at least 24 hours.  Completely thaw meal if frozen and pour off the marinade and reserve.  Heat 1-2 tsp oil in a large skillet over medium high add beef and stir-fry until well browned.  Remove beef from pan and keep warm.  Add marinade to skillet, reduce hear, and simmer for 3 minutes.  Return beef to pan. Add 1 can of mandarin oranges and stir to coat.  Sprinkle with 2 1/1 tsp sesame seeds.  Serve over your favorite rice.

-Natalie

Crock Pot Beef Stew

1 ½ lb. lean beef cubed
2 tsp. salt
½ tsp. basil leaf
¼ tsp. pepper
2 stalks celery chopped
1 cup or more chopped baby carrots
1 small onion chopped
1 Can tomato soup
½ can water 1 can Cream of Mushroom Soup
3 potatoes cubed

Place beef in crock pot, sprinkle with the three seasonings. Top with carrots, celery and onion. Combine soup and water and pour over. Cover and bake on low all day. Add potatoes for the last three hours of cooking, or else they will be too soft.


-Sarah

Ragu

½ cup extra-virgin olive oil

1 small onion, diced

1 cup dry white wine

½ lb veal (any cut)

½ lb Italian sausage

½ lb pork (any cut)

2 14 oz cans tomato sauce

2 28 oz cans diced tomatoes or tomato puree

1½  – 2 teaspoons salt

Heat oil in large pot, add onions and sauté until tender. Add meats. Brown all sides. Add wine

and cook until most of the liquid has evaporated. Add the tomatoes and sauce. Bring to a boil, add salt and then let simmer with the lid on for about 6 hours. Stir about every 15-20 minutes.

-Lisa

Spaghetti and Meatballs

1 8 oz can tomato sauce

1 14 oz can diced tomatoes

1 6 or 8 oz tomato paste

For Sauce:

1  8 oz can of water

6 Tbsp dried parsley

6 Tbsp green peppers, finely chopped

1 tsp salt

1/4 tsp pepper

1 tsp sugar

1 tsp Worcestershire sauce

1/2 tsp oregano

1 clove minced garlic

chili powder to taste

1 c sliced fresh mushrooms

Mix ingredients together and simmer on low.  Meanwhile...

Meatballs:

3/4 lb ground beef

1/4 lb ground pork (or can do all beef)

1/2 c plain bread crumbs

1/2 c parmesan cheese

1 clove minced garlic

1/4 c milk

1 egg, beaten

1 1/2 tsp salt

1/8 tsp pepper

Mix all together, make 1 1/2" meatballs, and brown.  In separate pan, sauté 1 c minced onions blend in 2 Tbsp flour.

Mix onions and meatballs, then add to sauce.  Let simmer for 3 hours.  Serve over cooked spaghetti.  Can also be put in the refrigerator overnight, and flavor is even better.

-Camille

French Dip Panini

4 Tbsp butter, softened

1 shallot or onion, finely chopped

1 Tbsp cornstarch

2 c beef broth

1 lb thinly sliced roast beef

submarine buns, hotdog buns, French bread, etc.

4 oz sliced pepper jack cheese

In medium saucepan, melt 2 T butter over medium heat.  Add the shallot and cook, stirring, until translucent, 1-2 minutes.  Add the cornstarch and cook for 1 minute.  Whisk in the beef broth

Add the roast beef to the sauce and warm over low heat. Preheat a nonstick grill pan over medium heat.  Spread remaining butter on the split sides of bread.  Fill with sliced cheese and sliced beef.  Place the Panini on the hot pan.  Press down with a spatula and cook for 2 minutes then flip the Panini and press down again with spatula until both sides are golden brown.  Remove the Panini from the heat and divide the sauce among small bowls for  dipping.

**If I'm making a lot, I put them on a tray in the warmed oven until I'm done with them all....these are DELICIOUS!

-Camille

Broccoli Beef

2 Tbsp soy sauce

2 Tbsp Italian dressing

1 tsp cornstarch

1 Tbsp minced garlic

1 tsp ground ginger

1 c fresh mushrooms, sliced

1 cup celery, sliced

1/2 c green onion, sliced

3/4 lb round steak, cut into strips

6 c water

5 cubes beef bouillon

4 oz linguine pasta, uncooked

1/2 cup beef broth

1 pound broccoli, separated into florets

Stir together soy sauce, Italian dressing, cornstarch, garlic and ginger.  Place steak strips in the mixture to marinate for 15 minutes.

While beef marinates, combine the bouillon cubes in water in a large saucepan.  Bring to a boil and add pasta.  Cook for about 8 minutes or until al dente.  Drain.

Heat a large skillet over medium-high heat.  Remove beef from marinade with slotted spoon and place in hot skillet.  Discard marinade.  Cook beef for 2-3 minutes, or until mostly browned.  Stir in beef broth, mushrooms, green onions, celery and cover, simmer for about 5 minutes.  Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp.  Add drained linguine, toss, and serve.

-Camille

Quick Chili

(from Kraft Food and Family)

1/4 c salsa

1 can diced tomatoes

1 can kidney beans

2 tsp chili powder

1/4 tsp garlic powder

1/2 c chopped onions (I use frozen)

1/2 c chopped green pepper (frozen again)

1 pound ground beef

3/4 cup grated cheese

Cook beef, add vegetables and salsa. Cook until vegetables are crisp-tender. Add undrained tomatoes, drained and rinsed beans, chili powder and garlic powder. Stir until heated. Stir in cheese. Top with extra cheese.

-Lindsay

Italian Beef Sandwiches

I usually double (or triple) the recipe so we have plenty of juice for dipping!

3 pounds beef rump roast
2 cups water
4 cloves garlic, minced
2 teaspoons beef bouillon
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper

-Kristi

Kristi's Pot Roast

1 pot roast 1-3 cloves of garlic
1 packet of Italian Good Seasoning Dressing
1 packet of Au Jus seasoning
2 teaspoons beef bouillon
water

Cut up cloves and insert cloves of garlic into roast. Salt and pepper roast and brown in oil on all sides. Place roast in crock-pot with seasoning packets and bouillon, cover with water. Cook on high for 6-8 hours or until shreds easily.
Remove roast, shred meat and return to juices. Serve on rolls and dip in juices.
Great Sunday meal!

-Kristi

Beef Stroganoff

1 lb. boneless beef sirloin or top round steak, cut into thin strips

2 T oil                                               ½ t salt

2 T margarine                                    ¼ t pepper

8 oz. fresh mushrooms, sliced             1/8 t garlic powder

½ cup chopped onion                            14 oz. beef broth

2 T flour                                            ½ cup sour cream  

1 t sugar                                            12 oz. egg noodles

Heat oil in large skillet.  Add beef; cook just until tender and browned.  Remove beef with slotted spoon.  Add to skillet margarine, mushrooms and onion; cook until onion is tender.  Stir in flour, sugar, salt, pepper and garlic powder.  Blend in broth.  Cook, stirring constantly, until thickened and bubbly.  Stir in beef; heat through.  Blend in sour cream.  Heat through; do not boil.  Cook noodles, drain.  Serve stroganoff over hot noodles. 

-Amy

Sloppy Joes from Janel Bunker

1 lb. ground beef                                      
onion salt                                                              

1/2 t. salt and pepper                               

1/2 c. ketchup                                                          

2 T. mustard

1 can chicken gumbo soup

1 T. worchestershire sauce  

1/2 t. sage   

1 T. brown sugar                  
       

Brown hamburger with seasonings and add remaining ingredients.  Simmer for 20 minutes and serve on hamburger buns.

-Erin