ITALIAN BEEF
Provided by Food Network
Categories main-dish
Time 5h30m
Yield about 12 sandwiches
Number Of Ingredients 16
Steps:
- For the dry rub: Mix together the basil, oregano, pepper, garlic powder, onion powder and salt.
- For the meat: Preheat the oven to 350 degrees F.
- Add the beef stock and 1 quart water to a roasting pan. Place the beef roast on a perforated pan and set into the roasting pan. Coat the entire roast with the dry rub. Cover tightly with foil and place in the oven. Cook until the center of the roast reaches 140 degrees F, about 30 minutes per pound.
- Refrigerate the roast for at least 2 hours (the beef must be cold to slice properly). Slice as thinly as possible.
- For the gravy: While the beef is cooking, combine the beef base, black pepper, garlic, celery, bay leaves, onions and 1 gallon cold water in a stockpot. Bring to a boil, then reduce the heat and simmer for at least 1 hour. (The longer the gravy simmers, the stronger it gets.) Strain and keep hot.
- To serve, drop a portion of sliced beef into the hot gravy; heat until hot, 1 to 2 minutes. Place the beef on a hoagie roll, add some giardiniera and enjoy.
K-JON'S BEEF BOURGUIGNON
Make and share this K-Jon's Beef Bourguignon recipe from Food.com.
Provided by K-Jon Chef
Categories Stew
Time P1DT3h
Yield 4-6 serving(s)
Number Of Ingredients 28
Steps:
- Marinade beef with first ingredients 24 hours, discard marinade.
- Cook bacon until crispy and set aside. Brown Meat on all sides, remove with bacon.
- Add Butter if you need more Oil.
- Cook carrots, celery, onion 10 min in bacon fat.
- Add Garlic and cook 3 minute more. Salt & Pepper!
- Add Cognac & light to burn off liquor.
- Add tomato paste and thyme, parsley, bay leave & wine.
- Add meat (chuck & bacon) Cover meat with Beef stock and Worcestershire.
- Cook 10 minute & skim off brown foam (blood, yuck).
- Simmer 2 hours or more to liking. Salt & pepper.
- Add butter flour mixture (3 tbs butter room temp & 3 tbs. flour mixed well).
- Whisk into stew until blended well.
- Saute mushrooms in 2 Tbs. butter 10 minute add onions 2 minute more. Then add to stew.
- Cook 15 minute more and Eat with crusty bread!
Nutrition Facts : Calories 1910.4, Fat 118.7, SaturatedFat 49.4, Cholesterol 350.6, Sodium 2047.3, Carbohydrate 54.2, Fiber 9.1, Sugar 19.5, Protein 86.4
K JON'S BEEF STROGANOFF
Make and share this K Jon's Beef Stroganoff recipe from Food.com.
Provided by K-Jon Chef
Categories One Dish Meal
Time 1h15m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 14
Steps:
- 1. Melt 4-6 tablespoons of butter in a large pan (that has a lid). Then add the onions, mushrooms and garlic, and saute for a few minutes. Then cover pan, lower heat and simmer until tender (another 5-10 minutes).
- 2. Remove this mixture from the pan, including all juices, and set aside.
- 3. Melt the remaining butter in the same pan. Then add the beef strips, and saute until browned. This takes 5-10 minutes.
- 4. Add the stock,Worcestershire, paprika, salt and pepper, and bring to a boil.
- 5. Once this boils, cover the pan again, lower heat and simmer 30 minutes.
- 6. Add mustard, nutmeg, and tarragon to mushroom mixture.
- 7. Remove lid and add onion-mushroom mixture -- simmer 10 minutes more.
- 7. Take 1 cup sour cream, add flour and mix well ( this is used to thicken sauce -- slowly add to mixture.
- 8. Bring to a boil, then reduce heat and stir in remaining sour cream.
- 9. Heat until everything is warmed through, but do not boil.
- 10. Garnish with parsley. & serve with wide egg noodles!
Nutrition Facts : Calories 3211.3, Fat 212.2, SaturatedFat 91.1, Cholesterol 1159.2, Sodium 1278.8, Carbohydrate 9.4, Fiber 1.4, Sugar 5.3, Protein 299.3
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