Marinate beef loin in bag or bowl overnight.
Take loin out. Make small
Heat olive oil in a skillet over medium-high heat. Add sliced beef loin, onion and mushrooms, saute until meat begins to brown. Add flour to the mixture, and continue to cook for two minutes, stirring constantly. Add tarragon, paprika, wine and beef broth, reduce the heat to medium, and allow to simmer 10 minutes. Remove from heat and stir in dijon mustard and yogurt.
Serve over egg noodles.
ake the salad: Season the steak with half each of the
beer.
Place flank steak into a non-reactive container
ontinue cooking 2 minutes. Place steak strips in saucepan and cook
egrees C).
Place beef chuck steak on a work surface and
mall bowl; mix well. Place beef steak and marinade in food-safe
ize non-aluminum bowl. Add steak and turn several times to
Cut beef steak crosswise into three equal pieces
Place the beef sirloin steak in a medium dish and cover with Worcestershire sauce. Sprinkle with ground black pepper and seasoning salt, adjusting the amounts to taste. Place star fruit slices around the steak. Cover and marinate in the refrigerator approximately 4 hours, turning steak once.
Preheat an outdoor grill for high heat and lightly oil grate.
Cook steak 3 to 5 minutes per side on the prepared grill, or to desired doneness.
lended. Reserve 2 tablespoons for brushing. Place steak in large resealable plastic
Sprinkle the beef flank steak with steak seasoning on both sides. Heat
For pork loin:
Make a pocket in the loin, making sure not to cut all the way through.
Coating:
Grind all ingredients in grinder.
Stuffing:
Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.
Cut meat into serving size pieces; coat in flour. Sprinkle with salt and pepper. In a skillet or Dutch oven, brown meat on both sides in oil. Top with the onions and celery.
Combine tomatoes, Worcestershire sauce and oregano; spoon over vegetables. Cover and simmer for 1 1/2 to 2 hours or until meat is tender. Serve over noodles if desired. Or even rice. Can also use venison for beef.
Thinly slice and cut the beef or steak into bite size pieces. Marinate for 5 to 6 minutes in a mixture of Sake, sesame oil and ginger juice. Mix together beaten egg, flour, cornstarch and baking powder. Coat meat with this mixture and deep fry in hot oil until crisp. Garnish with tomato wedges and parsley.
Trim fat from boneless beef sirloin steak.
Cut steak into 1 1/2-inch pieces.
Mix brown sugar, vinegar, oil, chili powder, salt and hot pepper sauce in medium bowl.
Add beef pieces; toss to coat.
Let stand 15 minutes.
Combine all ingredients except beef flank steak. Marinade beef* in mixture 12 to 24 hours in refrigerator. Grill following your favorite method.
Cut beef round steak in 1/2-inch strips.
Coat with mixture of all-purpose flour, salt and pepper.
In large skillet brown strips in 1/4 cup hot shortening.
over and cook on low for 6 hours or until the
pper and cayenne.
Place beef in a zip-lock plastic