De Ma Cuisine

Beef Archive

Thursday

26

July 2012

1

COMMENTS

Rindfleisch Gulasch (Beef Stew)

Written by , Posted in Beef, Crock Pot, Dinner, Main Dishes, Meat, Soups, Vegetables

Rindfleisch Gulasch (Beef Stew)
Recipe Type: Main, Dinner, Stew, Soup
Author: Regina Stamness
Ingredients
  • 2 onions, finely chopped, use food processor
  • 1 lb of cubed stew meat
  • smart balance or butter for browning onions and meat
  • 4 Tblsp Paprika
  • 2 tsp Caraway seeds
  • 2 Tblsp Rice Vinegar
  • 5-6 beef stock
  • salt
  • pepper
  • 2 Bay leaves
  • 3 Tblsp Ground Majoram
  • 2 tsp Oregano
  • 1 small can tomato soup
Instructions
  1. Each step is important to a perfect tasting Gulasch! In large stock pot sautee onions until they appear soft (10 minutes), stir often, do not let them brown, put lid on in between stirring.
  2. In separate pan brown meat, add meat to onions, sprinkle with paprika. Stir well. Sprinkle with rice vinegar, stir well.
  3. Transfer mixture into crock pot. Add the rest of the ingredients, adjust liquid level to cover all the meat. Cook covered on low for 6-7 hrs.
  4. During the long period of cooking all the finely chopped onions will dissolve and create a very rich tasting sauce!
  5. Thicken sauce with cornstarch if desired.
  6. Season to taste.
Notes

Serve with Red Cabbage and Spaetlze (egg noodles) or regular pasta or potatoes.

 

Friday

20

July 2012

0

COMMENTS

Mindy’s Steak Sandwich

Written by , Posted in Beef, Bread, Cheese, Dinner, Grilling, Lunch, Main Dishes, Meat, Sandwiches, Vegetables

Mindy’s Steak Sandwich
Recipe Type: Sandwich, Main
Author: Melinda Parker
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2
Ingredients
  • 2(10 ounce) thick boneless New York strip steak
  • 2 loaves of mini focaccia bread
  • 1 medium yellow onion
  • 1 large portobella mushroom
  • 2 slices of smoked Gouda cheese
  • 2 Tbsp olive oil
  • 2 Tbsp mayonnaise
  • 1/2 tsp minced garlic
  • salt and pepper
Instructions
  1. To prep take mayonnaise and mix together with garlic and set aside.
  2. Slice yellow onion in rings and mushrooms and place into a saute pan. Oil pan with olive oil and cook veggies on medium heat until onions and mushrooms soften and brown.
  3. Season steaks with salt and pepper and set on preheated BBQ on Medium high heat. Grill on each side for 3 minutes or until medium rare. Remove from grill and set aside to cool.
  4. While cooling, slice each loaf of focaccia bread and place on grill for 30 seconds. Once finished spread garlic mayo on one side of the loaf.
  5. Slice cooled meat and lay evenly on bread. Top meat with Gouda, mushrooms and onions. Slice in half and serve.

 

Wednesday

13

June 2012

0

COMMENTS

Summer Chili – Episode 27

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Beans, Beef, Dairy-Free, Dinner, Gluten Free, Herbs, Kid-Friendly, Legumes, Main Dishes, Meat, Soups, This Week's Feast, Vegetables

I made some yummy summer chili this week! It’s kinda like regular chili, except it has summer veggies. Like summer squash, green beans, basil, and other more year rounders like carrots and onions, all from this week’s Abundant Harvest Organics box. The squash and carrots are grated, so you don’t even notice they’re in there (not that I’d mind, but it’s fun to hide veggies sometimes, just because). Was it ever goooooood!

I forgot to eat lunch before I started filming. It was just torture to be smelling that chili for an hour. After I finally finished and plated and took photos I was going to try a bite. One turned into half the bowl and most of the cornbread… it was delicious. I ate it again a few hours later as real dinner.

I served it with this cornbread. It’s my go-to recipe. It’s easy and so delicious. (It’s even good the next day.)

We had it for dinner, and we also shared some with some friends who had a baby over the weekend. Even their picky eater ate some of it. 😉

The little “song” at the end had been stuck in my head ALL day. While editing, I think I counted 5 different times that I sang parts of it. It’s in my head again today. It makes me giggle a little.

Print
Summer Chili

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 4-6

Summer Chili

Ingredients

  • 1-2 lb. ground beef
  • 4 C beans, cooked
  • 2 carrots, grated
  • 1 lg. summer squash, grated (squeeze to remove excess water if needed)
  • 1 C green beans, diced
  • 5 cloves garlic, diced
  • 2 T tomato paste
  • 3 T olive oil
  • 2 T balsamic vinegar, divided
  • 1 T dijon mustard
  • 1 T honey
  • 2 C water (or red wine, or stock, or beer)
  • 1/2 C decaf coffee
  • 2 t salt
  • 1 t pepper
  • 1/4 t allspice
  • pinch cayenne
  • 1 T sweet paprika
  • 2 T chili powder
  • 1 T smoked paprika
  • 1/2 t ginger
  • fresh basil, torn (for serving)

Instructions

  1. Heat soup pot. Add beef and cook. Drain fat and return beef to pan. Add olive oil, veggies, and seasonings. Cook about 5-7 minutes, or until veggies are tender.
  2. Add tomato paste, stir in, cook 1 minute. Add 1 T balsamic vinegar, stir, cook 1 min.
  3. Add honey, dijon, water, beans, and coffee. Bring to a boil, then reduce to a simmer. Cook over med-low heat for about 55 minutes.
  4. Add 1 T balsamic vinegar and cook 5 min more.
  5. Serve topped with fresh basil.
http://www.de-ma-cuisine.com/a-summery-take-on-chili-ep27/

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Molly Jenson, and TX Bar Organics.

Wednesday

6

June 2012

0

COMMENTS

Crock Pot Roast Beef

Written by , Posted in Beef, Crock Pot, Dinner, Low Carb, Main Dishes, Meat

Roast Beef
Recipe Type: Main, Meat, Beef
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 3 hours
Total time: 3 hours 15 mins
Serves: 2-4
Ingredients
  • 1 1.5-2 lb. chuck roast, fat trimmed, if desired
  • Marinade: 1 T red wine vinegar
  • 3 T balsamic vinegar
  • salt
  • pepper
  • 2 cloves garlic, whole
  • 1 C red wine or water
  • Mustard brush: 1 T dijon mustard
  • 1 T chives, chopped,
  • 2T to 1/4 C brewed black coffee (optional) (I used decaf)
Instructions
  1. Whisk together marinade ingredients. Pour in a sealable container and add beef. Sprinkle beef with salt and pepper. Refrigerate overnight (or for at least a few hours). In the morning, flip beef, sprinkle with salt and pepper. Refrigerate until 30 minutes before cooking.
  2. Drizzle Crock Pot with olive oil. Place beef in CP, sprinkle with more salt and pepper, if desired. Pour marinade in. (This is safe to do as long as it is thoroughly cooked… and if it’s not, the beef probably won’t be either. If you don’t want to, discard used marinade and make a fresh batch.)
  3. Cover and cook on high for 2-3 hours, or on low 3-4 hours, or until internal temperature reaches 160F (for medium, if you want it medium rare it should be 145F).
  4. When beef has 30 minutes left to cook, whisk together mustard brush ingredients and brush over beef. If there’s any extra, you could pour it into the Crock Pot.
  5. If desired, remove from Crock Pot and let beef rest for 10 minutes before slicing.

 

Wednesday

2

May 2012

0

COMMENTS

Chard Wraps with Beef and Tarragon

Written by , Posted in Beef, Dinner, Leftovers, Low Carb, Main Dishes, Meat, Rice, Vegetables

Chard Wraps with Beef and Tarragon
Recipe Type: Main, Dinner, Wrap
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 3-4
Inspired by French Tarragon, complimented by beef, and rice. Delicious, and easier that you’d think.
Ingredients
  • 4 large chard leaves
  • 1 lb ground beef
  • 1 t fresh parsley, chopped
  • 1 t French tarragon, chopped
  • 1 C tomato sauce
  • 1 spring onion, chopped
  • 1 green garlic, chopped
  • 2 C chicken stock
  • 1 T dijon mustard
  • 1 1/2 C rice, cooked (I used leftovers)
  • 1 t salt
  • 1/4 t pepper
  • 4 toothpicks
Instructions
  1. Pre-heat oven to 350F. Boil water in a large oven safe pot. Add chard leaves and cook 1 minute. Remove from pot and set aside.
  2. Discard water (you could use it for a soup, or to water your plants – when it cools). Add beef to pot. Cook 5 minutes over medium heat. Add garlic, onion, salt, and pepper; cook 3 minutes. Add tarragon, rice, tomato sauce, dijon, and parsley; cook 3-5 minutes.
  3. Taste. Add more salt if needed.
  4. Divide beef mixture in 4. Lay each piece of chard flat. Place 1 quarter of the mixture (more or less, depending on the size of the chard leaf) in the center. Wrap sides inward, then wrap top and bottom to overlap where sides folded in. Secure the stem with a toothpick.
  5. Pour stock into the same pan you’ve cooked the beef in. Carefully place the wraps in the pot. Bake for 20-30 minutes.

 

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