Beef is considered to be one of the staple food in some countries due to religious, culture and traditional practices. You can also gain health benefits with beef as this is high in Iron and protein as well. Bringing tenderness of beef to your appetite will surely give you a good experience.
Slow cook pot beef roast- 12 servings.
Ingredients: 2 cans of condensed cream of mushroom soup, one ¼ cups water, one package dry onion soup mix, 5 ½ pounds of pot roast.
Directions: in slower cooker, mix the cream of mushroom, onion soup, and water. Place the pot roast in a slow cooker and do not forget to coat it with soup mixture. Cook it at a high temperature for about 3 to 4 hours or if you want to cook it at a low pressure for about 8 to 9 hours.
Slow cook Salisbury steak- 8 servings.
Ingredients: 2lbs of lean beef, ground, 2tbsp vegetable oil, 1 ounce of dry onion soup, two cans cream of chicken soup, ½ cup Italian bread crumbs, one packet of au jus mix, dry, ¼ cup milk, ¾ cups water, ¼ cup all-purpose flour.
Directions: in a large bowl, mix the ground beef with onion soup mix, milk, bread crumbs using your hands. Of course, sanitized your hands first before mixing all the ingredients. After which shape it into patties. Heat the oil in a large skillet or on a Dutch oven into a medium to high. Have the patties dredge over in the flour to coat and quickly brown it on both sides. Have the brown patties placed into a slow cooker and stack it alternately just like a pyramid. In a bowl, mix the chicken soup, water, and au jus mix. Then pour the beef and cook it on a low setting for about 4 to 5 hours until such time that the ground beef is well done.
Beef Tenderloin in the Slow Cooker- 6 servings.
Ingredients: 1 beef piece of tenderloin, 3tbsp of garlic, minced, one pack of dry onion soup, 3tbsp soy sauce, 1 cup water, fresh ground pepper, ¾ cup wine.
Directions: put the pork tenderloin in a slow cook along with the contents of the soup packet. Pour the remaining liquid ingredients like the soy sauce, wine, and water. Spread the garlic carefully over to the pork and leave as much on the top portion and sprinkle more of the pepper, cook, and cover for 4 hours on a low setting.
Beef Stroganoff- 8 Servings.
Ingredients: 2 lbs. of beef chuck roast, 1tsp mustard, prepared, ½ tsp. Salt, one can have sliced mushrooms, drained, 1/3 cup of sour cream, ½ black pepper, ground, 1/3 cup of white wine, 4 ounces of butter, four green onions, sliced, salt to taste, 4tbsp. Of flour, all-purpose and one can beef broth.
Directions: remove any of the fat that’s gristles from the roast and cut it into half an inch thick in 2 inches long. Season it with salt and pepper. Medium heat the skillet or Dutch oven and melt the butter then quickly brown the beef strips and set it aside right after. Add the garlic and onion, cook it slowly for about 5 minutes. Then put the flour into the pan and stir it and pour the beef broth and bring it broil. Constantly stirring. Lower the heat and keep the mustard stirring as well. Cover and simmer it for one hour until the meat is tender. Keep in mind that before you’re going to serve the food, stir the sour cream, mushroom and white wine and heat it very briefly adding salt and pepper to taste.
The prime garlic rib- 15 servings.
Ingredients- 10 pounds of prime rib roast, 2tsp of salt, ten garlic cloves, minced, 2tsp thyme, dried, 2tbsp of olive oil.
Directions: in a pan, put the roast inside where the fatty side is visible then in a smaller bowl, add ingredients such as garlic, salt, pepper, olive oil, and thyme. Spreading the mixture all over where the fatty layer is and let it sit at a room temperature, not more than 1 hour. Preheat the oven to 500 degrees Fahrenheit and bake the roast in the preheated oven for 20 minutes, then reduce the temperature in 165 degrees Celsius or 325 degrees Fahrenheit. Allow it at room temperature for 15 minutes before you’re going to carve the meat.
Filet Mignon with Balsamic Glaze- 2 servings.
Ingredients: 2 filet mignon steak, ¼ cup of balsamic vinegar, ½ tsp of ground black pepper, ¼ cup red wine, and salt to taste.
Directions: Sprinkle the meat with ground pepper and salt and on a non-stick Dutch oven, put the steak on the pan and for 1 minute to cook it until it is brown. Reduce then the heat to medium low and add the dry red wine and balsamic vinegar. Cook and cover it for 4 minutes. Basting also the sauce every time you turn the meat.
Beef pepper steak- 2 servings.
Ingredients: 1 pinch of salt, 2tbsp. Tamari and butter, one garlic, minced, one pinch sugar, white, 10 ounces of beef filet and 12 ground black pepper, ground.
Directions: Combine the peppercorns, garlic, tamari, sugar, and salt. Add the beef filet and coat it well on all its sides. Keep it covered and marinated for one hour. In a saucepan, melt the butter at a medium-high. Place the filet on the pan and sauté for about 6 to 8 minutes.
Fabulous beef tenderloin- 6 servings.
Ingredients: ½ cup melted butter, ¾ cup soy sauce, one beef tenderloin roast (3 pounds).
Directions: Preheat the oven to about 350 degrees. Then place the roast into a baking dish (glass), pour the soy sauce and make sure it is melted over the tenderloin. Preheat it for about 10 minutes. Turn it to sides. Remember to basting it occasionally for about 140 degrees or as desired.
Herbed and spiced beef tenderloin- 8 servings.
Ingredients: 2 tbsp. Rosemary and thyme leaves, 1tbsp. Salt, two bay leaves, 1tsp ground pepper, four garlic cloves, ¼ tsp. Cloves, ground, one large of shallot, peeled, 2 Tbsp. Olive oil, 1tbsp, grated orange zest, 2lbs. Beef tenderloin roasts, trimmed.
Directions: Combine the herbs into a food processor with garlic, orange zest, shallot, pepper, salt, nutmeg, and cloves. As you are running the machine, make sure that you are as well adding oil until such time the process becomes smoother. Spread the mixture all over the tenderloin and place the large beef on a baking dish, cover it with foil and refrigerate it for 6 hours. Preheat the pan to 400 degrees and place the tenderloin on the rack. Then roast the beef and preheat until it registers 140 degrees, put the beef at the center for 35 minutes. Remove it from the oven and have it loosely cover for 10 minutes.
Savory beef tenderloin- 4 servings.
Ingredients: 2 cloves of garlic, minced, 2 tbsp. Butter, four beef tenderloin steaks1, tbsp. Finely chop parsley, 1tbsp. Virgin olive oil and pepper to taste.
Directions: seasoned the beef on its both sides. Heat the butter on medium to high in the Dutch oven. Add the steaks to the pan cook until it is brown and flip it once for 6 minutes. Then transfer the meat to a plate and cover it with foil to keep it warm. Then on medium-low heat, add garlic to the skillet until it is cooked to golden brown for about 1 minute. Continue to add parsley and cook it for 30 seconds more. Top the steaks with garlic and serve.