Beef Steaks with Pepper-Onion Relish

INGREDIENTS

1/4  cup seasoned fine dry bread crumbs
1/4  cup grated Parmesan cheese
1  tablespoon snipped fresh parsley
1/4  teaspoon salt
Dash ground black pepper
1  beaten egg
1  tablespoon water
3  cloves garlic, minced
6  beef tenderloin steaks, cut 1/2 inch thick (1 to 1-1/4 pounds)
2  tablespoons olive oil or cooking oil
3  red, green, and/or yellow sweet peppers, cut into bite-size strips
2  large onions, thinly sliced and separated into rings (3 cups)
1  sprig fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3  tablespoons red wine vinegar
1  tablespoon butter or margarine
Snipped fresh rosemary (optional)

DIRECTIONS

In a shallow dish combine bread crumbs, Parmesan cheese, parsley, salt, and black pepper. In another dish stir together the egg and water. Rub about half of the garlic over steaks. Dip steaks in egg mixture; coat with crumb mixture. Set aside.

For the relish, in a large skillet heat 1 tablespoon of the oil over medium heat. Add the remaining garlic, the sweet peppers, onion, and rosemary sprig or dried rosemary; cover and cook for 10 to 15 minutes or until tender, stirring occasionally. Remove fresh rosemary, if used. Stir in vinegar. Remove from heat; keep warm.

Meanwhile, in a large skillet heat butter or margarine and remaining oil over medium-high heat. Add meat; reduce heat to medium. Cook, uncovered, to desired doneness, turning once. Allow 10 to 12 minutes for medium doneness (160 degrees F). Serve with the relish. If desired, sprinkle with snipped rosemary. Makes 6 servings.
Beef Steaks with Pepper-Onion Relish

6 Servings

Source: BHG

Zesty Grilled Sirloin Steak

INGREDIENTS

1 1/2 lb. boneless beef sirloin steak
1 jar (16 oz.)Salsa

DIRECTIONS

Lightly oil the grill rack and heat the grill to medium. Grill the steak for 22 minutes for medium-rare or to desired doneness, turning the steak over halfway through cooking and brushing often with 1 cup of the picante sauce.

Let stand for 10 minutes before slicing.

Serve additional picante sauce with the steak.

Serves 6

Source: Adapted from Campbell’s Kitchen

Frito Pie

INGREDIENTS

1 pound ground beef, cooked and drained
1 cup Salsa
1 (4-ounce) can Diced Green Chiles
1/3 cup sliced green onions
4 cups corn chips
1 cup shredded Mexican-style cheese blend

DIRECTIONS

Combine beef, salsa, chiles and green onions in medium skillet; cook for 5 minutes over medium heat until hot. Place corn chips on dinner plates; top with meat mixture and cheese.

Makes 4 servings

Crockpot Beef

INGREDIENTS

1 1/2  roast beef
1/2 teaspoon pepper
2 cloves garlic, minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon A-1 steak sauce
3 large carrots, sliced
2 large celery stalks, sliced
1 medium green bell pepper, chopped
1 medium onion
1/2 cup water
1/2 cup tomato juice

DIRECTIONS

Cut beef into serving-sized portions. Brown beef in vegetable oil, in a large skillet. Slice onion and separate into rings.
Dice the peeled carrots and celery. Slice the peppers into thin strips or circles. Place these into the bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. Turn the crockpot to high for 30 minutes, then turn to low, cover and cook for 7-9 hours.

Beef Stir-Fry

INGREDIENTS

1 lb. boneless beef sirloin steak
2 tbsp. cornstarch
1 can (10 1/2 oz.) Condensed Beef Broth
2 tbsp. soy sauce
2 tbsp. vegetable oil
3 cups cut-up vegetables
1/4 tsp. garlic powder
Hot cooked rice

DIRECTIONS

Slice beef into thin strips. Mix cornstarch, broth and soy sauce until smooth. Set aside.

Heat oil in skillet. Add beef and stir-fry until browned and juices evaporate. Push beef to one side of skillet.

Add vegetables and garlic powder and stir-fry until tender-crisp.

Stir cornstarch mixture and add. Cook and stir until mixture boils and thickens. Serve over rice.

4 Servings

Source: Adapted from Campbell’s Kitchen

Paprika Beef

INGREDIENTS

8 ounces uncooked wide egg noodles
1 tablespoon olive oil
1 pound boneless beef sirloin steak, cut in thin bite-size strips
8 ounces ( about 3 cups) sliced fresh mushrooms
1 large onion, sliced
2 cloves garlic, minced
3 teaspoons paprika
1 can (8 ounces) tomato sauce
1/4 cup sour cream
1 teaspoon all-purpose flour
2 tablespoons chopped fresh parsley

DIRECTIONS

Cook noodles to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, heat oil in large skillet over medium-high heat until hot. If desired, sprinkle beef strips with salt and pepper. Add half of beef to skillet; cook and stir 3 to 4 minutes or until browned. Remove beef; set aside. Repeat with remaining beef strips. Add mushrooms, onion
and garlic to skillet; cook and stir over medium heat for 2 to 3 minutes or until vegetables are tender. Return beef to skillet. Add paprika; mix well. Cook 2 minutes. Stir in tomato sauce. In small bowl, combine sour cream and flour. Add to beef mixture; cook 2 minutes or until thoroughly heated. If mixture becomes too thick, stir in 1 to 2 tablespoons water.
Add parsley to noodles; toss well. Serve beef mixture over noodles.

4 Servings

MEXICO CITY BEEF & BEAN BURRITOS

INGREDIENTS

1/2 head iceberg lettuce
2 plum tomatoes
1 pound ground sirloin
2 tsp. chili powder
1/2 tsp. dried oregano
2 green peppers, chopped
1 small onion, chopped
15 oz can fat free refried beans
4 whole grain burrito size flour tortillas
3/4 cup reduced fat shredded cheddar
1/2 cup light sour cream

DIRECTIONS

Shred the lettuce, core and chop the tomatoes. Set aside. Coat a skillet with cooking spray and heat. Crumble in the sirloin and season with chili powder and oregano. Cook 3 minutes. Reduce heat and add peppers and onion. Cook an additional 7 minutes or until vegetables are softened.