Everyone was so helpful when I asked for entertaining recipes last week: (http://faboverfifty.com/node/add/wih#q_id=6321)
Would love to do something with beef. Ideas?
Everyone was so helpful when I asked for entertaining recipes last week: (http://faboverfifty.com/node/add/wih#q_id=6321)
Would love to do something with beef. Ideas?
0 Answers
Terry Perl wrote on :
Here’s a delicious beef stew that is also very easy – no browning required. My grandmother and my mother made this for years. You can add whatever else you want – potatoes, green beans, etc.
SWARTHMORE STEW
2 lbs of stewing beef cut in 2-inch cubes
6 carrots, sliced
1 cup celery, sliced
2 small onions, sliced
1 1/2 cups V-8 juice
3 Tablespoons tapioca (to thicken gravy)
Salt & pepper to taste
Preheat oven to 250. Put all ingredients in pan and stir to combine. Cover and let cook for 5 hours. Stir once or twice.
Serve with good crunchy bread and a salad. Perfect.
Sara Wald wrote on :
Thanks Terry – this sounds great and super easy!
Joan Ross wrote on :
Here is another easy one from Sandra Lee when you have leftover beef or even lamb and just as festive as regular Beef Wellington. Or if you wish use tender chunks of filet)
Individual beef wellingtons- serves 4 ( multiply as needed )
2 tablespoons butter
1 cup chopped fresh mushrooms
1 cup frozen chopped onions
2 teaspoons crushed garlic
1/2 teaspoon salt
2 tablespoons cognac
1 sheet (from 17-ounce box) frozen puff pastry, thawed,
1 box (5.2-ounce) semisoft herbed cheese, softened, ex: Boursin
2 cups coarsely chopped leftover beef or lamb( my note: or even chicken or Turkey )
1 egg, lightly beaten
1 teaspoon water
Cooking Directions
In a large skillet, melt butter over medium heat. Add mushrooms, onions, garlic, and salt. Cook about 10 minutes or until juices released from mushrooms have evaporated. Add cognac; cook until cognac has evaporated.
On a lightly floured surface, roll out puff pastry to a 12-inch square. Cut into four 6-inch squares. Divide cheese among puff pastry squares, placing cheese in center of each square. Top with leftover beef; top with mushroom mixture.
In a small clear bowl, lightly whisk together egg and the water. Brush the edges of the puff pastry squares with the egg mixture. Pull the corners of each pastry square to the center; pinch edges closed. Place, seam sides down, on a baking sheet. Chill in refrigerator for 15 minutes.
Preheat oven to 400°F. Remove Wellingtons from refrigerator and brush tops of pastries with the remaining egg mixture. Bake in preheated oven about 25 minutes or until puffed and golden brown.
Sara Wald wrote on :
Ooh I love this. Thanks so much.
Lina Perl wrote on :
This is the PERFECT filet of beef recipe. It’s from Ina Garten and it works every time, without fail. I believe Terry Perl uses this recipe as well 🙂
FILET OF BEEF
Serves 8 to 10
1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter, room temperature
1 tablespoon salt
1 tablespoon coarsely ground pepper
1. Heat oven to 500. Place beef on a baking sheet; pat the outside dry with a paper towel. Spread butter on with your hands. Sprinkle evenly with salt and pepper. Roast for exactly 22 minutes for rare and 25 minutes for medium rare.
2. Remove from oven; cover tightly with foil and allow to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.
Serve with horseradish sauce.