All Entries in the "Beef" Category
Chili Con Carne
At the Gilmore Park Church community kitchen, Jean paired up with Tanni for this week’s demonstration. Sharing the load makes it easier for members as one do not have to come up with at least 2 dishes to fill the time slot.
Jean made a pot of Chili Con Carne, commonly known as Chili, is a spicy stew like dish with meat (beef or pork), chili peppers (if you prefer spicy), tomatoes, onions, beans other vegetables. The vegetarian version of Chili is known as Chili Sin Carne. Chile Con Carne in Spanish means “chili with meat”. Chili Con Carne is the official dish of the state of Texas in U.S.
Jean served the Chili Con Carne with whole wheat spaghetti. You may served it on rice or garlic toast too.
Even though Jean just prepare a dish for this week, she also brought homemade pumpkin raisin muffins to share with us. Thank you, Jean for your generosity.
Ingredients for Chili Con Carne
- 1 onion, finely diced
- 1 cup diced celery
- 1 lb lean ground beef
- 1 tablespoon minced garlic
- 1 large can of tomato soup
- 1 large can of chopped tomatoes or chopped fresh tomatoes
- 1 large can of kidney beans, drained
- 1 can of sliced button mushroom or fresh ones
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon vinegar, to tenderize the meat
Vegetable Pie in Beef Shell
Jean demonstrated this Vegetable Pie in Beef Shell in the Caring Place Community Kitchen upon Minoo’s request. Jean had demonstrated this pie at another community kitchen which I did not attend and it was so good that the portion that the members supposed to bring home was gobbled up on the spot.
This pie is unique in a way that the shell is made from beef, kind of like meat loaf with vegetables toppings.
Ingredients
For the shell:
- 1 1/2 lbs extra lean ground beef
- 3/4 cup rolled oatmeal
- 1 cup tomato juice
- 1 onion, finely chopped
- 1 egg, slightly beaten
- few drops of tabasco sauce
- 1 teaspoon salt
- 1 tablespoon chopped garlic
For the topping:
- 1/4 cup butter
- 1/2 cup cheddar cheese, grated
- 1/4 cup flour
- 1/4 cup parsley, minced
- 2 cups potatoes. diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 6 pearl onions
- 1 cup peas
Korean Bulgogi
Minnie demonstrated four dishes in the Gilmore Park Church community kitchen. She made Korean Bulgogi, Radish Salad, Green Salad and Korean Rice.
The Korean Bulgogi is very easy to make and it goes well with rice. Minnie did not have the exact measurement of her ingredients. She goes by taste along the way.
Ingredients
- Marbled beef, thinly sliced
- Shiitake mushrooms, reconstituted and sliced
- Wood-ear mushrooms, reconstituted and sliced
- Onion, sliced
- Green onions, cut into 1 inch length
- Carrot, sliced into match stick size
Marinates
- Soy sauce
- Sesame oil
- Sugar
- Ginger powder
- Black pepper
- Chopped garlic
Swiss Pepper Steak
Jean started off her Gilmore Park Church community kitchen with two meat dishes. She made Swiss Pepper Steak and Oven-fried Parmesan Chicken.
Jean is a good leader by showing a good example in leading the cooking class. I noticed that many of the members of the cooking clubs are very humble and quite shy to show off their cooking skills. It is always a challenging task to fill up the schedule of who to demonstrate in the coming cooking class in the beginning of every session. Nevertheless, the schedule has been filled up to April and its a good start.
Well, back to Jean’s dishes. The Swiss Pepper Steak is a great one pot dish which is even better when eaten the next day for the flavour to mellow. It uses the less expensive cut of meat as the long and slow simmering will break down the tissue of the tougher cut of meat.
Ingredients
- 2 to 3 lbs of large round steak or sirloin steak, cut into chunks
- 1 large yellow onion, sliced
- 1 large red pepper, sliced
- 3 celery sticks, sliced
- 8 white button mushrooms, sliced
- flour for dredging
Sauce
- 1 cup ketchup
- 1/4 cup water
- 1 tablespoon vinegar
- pinch of sugar
- 3 heaping teaspoons of chopped garlic
Korean BBQ Beef Stir-fry
This is Lorna’s second dish as a supplement to her Taiwanese Sausage. Since the sausage cannot be eaten on the same day, she decided to make this simple Korean BBQ Beef Stir-fry so that the cooking club will have something to enjoy.
Ingredients
- 1 kg of marbled beef slices (those you found in the Chinese groceries stores for hot pot use)
- 1 cup or more of Korean BBQ sauce
- 3 sweet peppers of different colours, red, yellow and green, cut into diamond shape
- 1 onion, sliced
- 3 garlic cloves, minced
Swiss Steak
This is Jean’s second recipe in this week’s cooking club meeting. The Swiss Steak recipe is best cooked in a slow cooker for 8 to 9 hours. However, due to time constraint in the meeting, Jean cooked it on the stove for only 1 hour. Though the meat is not as tender as desired, but the Swiss Steak is still very flavourful and creamy.
Ingredients
- 2 - 2.5lb sirloin tip steak
- 1 can (10 3/4oz) Cream of Mushroom soup
- 1 cup chopped celery
- 1/2 cup chopped onions
- 1 or 2 cloves minced garlic
- 10 pcs sliced button mushrooms
- 1 - 2 tablespoons butter
- 1 - 3 teaspoons beef bouillon granules
- 1 1/3 cups water
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
 Cut the beef steak in long strips. |
 In a shallow bowl or a plastic bag, combine flour, salt and pepper. Dredge the beef strips in the flour mixture in batches. |
 In a skillet, brown the dredged beef strips in butter in batches.Transfer the beef strips to a slow cooker (if you are using the slow cooker) or plate. |
 Combine the remaining ingredients, i.e. mushroom soup, water, chopped celery, chopped onion, minced garlic, sliced button mushrooms and beef bouillon in a big bowl and mix well. |
 Pour the mushroom soup mixture over the beef strips. Cover and cook on low for 8 to 9 hours in a slow cooker or 1 hours in a skillet on the stove. Cook until the meat is tender. If you are using slow cooker, you can use a cheaper cut of meat like round steak. |
This is a simple recipe which is great for those busy working moms. You can prepare it the night before and start the slow cooker in the morning and return home from work with a flavourful pot of Swiss Steak. You may serve the Swiss Steak with some egg noodles or dinner rolls to soak up the yummy gravy.
Garlic Studded Prime Rib Premium Oven Roast
I stumbled on a good deal the other day at Save-On-Foods. The Prime Ribs were on special — just $18 for the three pounds of prime ribs. I recall the last time we bought it, it was something like almost $30.
With oven roasts, preparation is really simple and the dinner cooks unattended. Although I made this only for the family this time, premium oven roasts are wonderful for the special occasions and for those times you want to impress.
To add flavour I insert garlic slivers all over the roasts.
Ingredients
When choosing the perfect prime rib, make sure that it is cut from the ribs and then tied back on. The bones will add flavour during cooking and they can be easily removed for carving. Here are the ingredients
- Prime Rib
- Garlic
- Lea and Perrins Worchestershire sauce
- Dried Thyme
- Salt and Pepper, to taste
Instructions
First of all cut three cloves of garlic into slivers. Use a sharp knife to cut slits all over the roast and insert the garlic slivers. Rub the roast with salt and pepper and Worcestershire sauce. Sprinkle with some dried thymes to coat the surface. That’s it, all ready for the roasting.
A food thermometer is the best way to determine the meat doneness. Insert the thermometer into the center of the roast, avoiding fat or bones. I like the roast medium and for this I had to roast until the internal temperature is 155F. That piece of 3 lbs meat took close to 2 hours in 325F oven.
After roasting to the desired doneness, I removed the roast to the cutting board and tent it with foil for 10 to 15 minutes to allow the temperature to rise an additional 5F.
That’s it … you just need to carve across the grain to serve.
