GREAT FOR THE BARBECUE!!!! ~ Argentinean Steak
Marinade and Sauce
2 cups lightly packed Italian-parsley leaves
1/3 cup sherry vinegar
1/4 cup lightly packed fresh oregano leaves
6 cloves garlic, crushed
1 large shallot, sliced
1 tsp salt
1 cup olive oil
2 red cherry peppers, seeded, minced
1 small carrot, peeled, finely shredded
1 tsp grated lemon zest
Juice of half a lemon
3 bay leaves
Steak
2 lb skirt steak, cut crosswise into 6 pieces
1/2 tsp each salt and pepper
Marinade and Sauce: In food processor, pulse parsley, vinegar, oregano, garlic, shallot and salt until mixture is coarse paste, scraping down sides of bowl a few times.
With machine running, slowly add oil until mixture is emulsified. Pour mixture into bowl; whisk in next 4 ingredients. Transfer 1 cup marinade to large plastic food-storage bag; add bay leaves. Cover remaining sauce; refrigerate.
Add steak to bag. Let stand while preparing grill.
Heat outdoor grill to medium-high. Remove steaks from marinade; discard marinade in bag. Season steaks with salt and pepper. Grill 4 minutes per side for medium-rare. Serve with sauce.
Makes 6 servings. Per serving, with 2 Tbsp sauce: 416 calories, 32 g protein, 4 g carbohydrate, 30 g fat, 1 g fiber, 78 mg cholesterol, 461 mg sodium.
**From McCalls Magazine** submitted by Kenyatta Thomas
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CAMPBELL'S BEEFY PASTA SKILLET
Cook Time: 15 min.
1 lb. ground beef
1 medium onion, chopped
1 can (10 3/4 ounces) Campbell's Tomato Soup
1/4 cup water
1 tbsp. Worcestershire sauce
1/2 cup shredded Cheddar cheese
2 cups cooked corkscrew or elbow pasta
COOK beef and onion in skillet until browned. Pour off fat.
ADD soup, water, Worcestershire, cheese and pasta and heat through. Serves 4.
Shopping List:
1 can (10 3/4 ounces) Campbell's Tomato Soup
Cooked corkscrew or elbow pasta
1 lb. ground beef
Shredded Cheddar cheese
Medium onion
Worcestershire sauce
Timesaver Tip:
Use packaged shredded Cheddar cheese from your supermarket dairy case.
Kitchen Clip:
Store ground meat in the coldest part of the refrigerator (40°F.) for up to 2 days. Be sure to cook ground meat thoroughly until browned, to a minimum 160°F.
**From Campbell Soup Meals
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Swedish Meatballs
Serves: 6
Work Time: 10 minutes
Total Time: 30 minutes
1 1/2 pounds ground beef
1 package dry onion soup mix
1/2 to 1 tube Saltine or Ritz crackers, finely crushed
1 egg, beaten
1 (14 oz.) jar Kraft Original barbecue sauce
1 (10 oz.) jar apple jelly
1/3 cup blackberry wine (or cooking sherry)
In a medium bowl, mix ground beef, soup mix, crumbs and eggs. Shape into small balls. Brown in a skillet. Drain on paper towels and set aside.
Mix jelly, sauce, and wine in skillet. Add meatballs and simmer for 20 minutes.
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Country Fried Steak With Gravy
Serves: 4
Work Time: 30 minutes
Total Time: 30 minutes
4 cube steaks
Salt and pepper
1/4 cup plus 1 tablespoon flour, divided use
1 tablespoon solid shortening
1 medium onion, chopped
1 tablespoon cold water, or as needed
low sodium beef bouillon granules, if desired
Salt and pepper steaks. Coat in flour.
Heat shortening in a skillet over medium heat. Add steaks and onion and fry until steaks are golden brown. Remove steaks and keep warm.
Sprinkle a tablespoon of flour over pan drippings and stir constantly to brown. As flour starts to brown, add 1 tablespoon of cold water slowly to make gravy. Stir constantly. Add more water until gravy becomes a consistency to your liking. Continue to stir gravy, cooking 15 minutes. Place steaks in gravy and heat through before serving.
NOTE: If you prefer, add a few granules of low-sodium beef bouillon granules to the gravy.
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Melting Pot Beef (Beef Stir-fry With Couscous)
Serves: 4
One 1 1/4-pound boneless beef top sirloin steak, 1 inch thick, trimmed
1 can (14 1/2 ounces) ready-to-use beef broth
1 cup couscous
1 tablespoon olive oil
1 medium red bell pepper, cut into 1/4-inch-thick strips
1/2 cup coarsely chopped Vidalia or other sweet onion
1/2 cup honey-Dijon barbecue sauce
1 tablespoon chopped fresh parsley
Parsley sprigs for garnish
Cut the steak lengthwise in half then crosswise into 1/4-inch-thick strips; set aside. In a medium saucepan, bring the beef broth to a boil. Stir in the couscous, cover, and remove from the heat. In a large nonstick skillet, heat the oil over medium-high heat until hot. Add half the beef at a time and stir-fry for 1 to 2 minutes, or until no pink remains. Remove from the skillet with a slotted spoon; keep warm.
In the same skillet, stir-fry the pepper and onion for 2 to 3 minutes, or until crisp-tender. Return the beef to the skillet; stir in the barbecue sauce. Cook for 1 to 2 minutes, or until heated through, stirring constantly. Arrange the beef mixture over the couscous, sprinkle with the chopped parsley, and garnish with the parsley sprigs.
NOTE: Couscous is available near the rice and pasta in the supermarket.
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Beef and Broccoli Noodles
Serves: 2-3
Work Time: 5 minutes
Total Time: 15 minutes
3 packages (3 ounces each) ramen noodle soup (beef, chicken, or oriental flavor)
1 package (16 ounces) fresh broccoli florets
1 package (8 ounces) sliced mushrooms
3/4 lb. top-round steak, thinly sliced
1/2 pkg. (10 ounces) shredded carrots (1 cup)
1/2 teaspoon Asian sesame oil
- Prepare ramen noodles according to package directions, adding broccoli and mushrooms with noodles.
- When adding flavor packet, stir in beef and carrots; cook 1 minute or until beef is fully cooked. Stir in sesame oil.
