1 - pound Ostrich Strips

BeefRecipes

Beef Orient on Roti Canai

Ingredients

3 roti canai cut in half

4 tomatoes, sliced
Some chopped cucumber

Beef Orient

4 tbsps oil

200g onion, sliced thinly

4cm cinnamon stick

1 sachet MAGGI® Nasi Kandar

Curry Mix mixed with 40ml water

Ingredients A

500g beef pieces

200g tomato, cubed

500ml water

3 tbsps MAGGI® Dark Soy Sauce

50g palm sugar

Method
Heat oil, fry onion and cinnamon stick until onion is soft. Add MAGGI® Nasi Kandar Curry Mix and stir fry until aromatic. Add ingredients A. Bring to boil, reduce heat and simmer.

Once gravy is fairly thick, remove from heat. Serve on roti canai topped with tomatoes and chopped cucumber.

Souper Sloppy Joes

Ingredients

1 lb. ground beef

1 can Campbell's® Condensed Tomato Soup

¼ cup water

1 tbsp. prepared yellow mustard

6 hamburger rolls

Method
COOK beef in skillet until browned. Pour off fat.
ADD soup, water and mustard. Heat through. Serve on rolls.

French Onion Burgers

Ingredients

1 lb. ground beef

1 can Campbell's® Condensed French Onion Soup

4 slices cheese

4 round hard rolls, split

Method
Shape the beef into 4 (½-inch) thick burgers.
Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until they’re well browned on both sides. Remove the burgers and set aside. Pour off any fat.
Stir in the soup. Heat to a boil. Return the burgers to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the burgers are cooked through. Top with cheese and continue cooking until the cheese melts. Serve burgers in rolls with soup mixture for dipping.

Quick Barbecued Beef Sandwiches

Ingredients

1 tbsp. vegetable oil

1 medium onion, chopped

26 oz. Campbell's® Condensed Tomato Soup

¼ cup water

2 tbsp. packed brown sugar

2 tbsp. vinegar

1 tbsp. Worcestershire sauce

1½ lb. thinly sliced deli roast beef

12 hamburger rolls, split and toasted

Method
HEAT oil in saucepot. Add onion and cook until tender.
ADD soup, water, sugar, vinegar and Worcestershire. Heat to a boil. Cook over low heat 5 min. Add beef and heat through. Serve beef mixture on rolls.

Taco Salad

Ingredients

1 lb. ground beef

1 can Campbell's® Condensed Southwest Style Pepper Jack Soup

½ cup water

1.25 oz. Pace™ Taco Seasoning Mix

15 oz. kidney beans, rinsed and drained

2 cups tortilla chips

4 cups shredded lettuce

½ cup sour cream

1 medium tomato, chopped

½ cup sliced green onions

Method
COOK beef in skillet until browned. Pour off fat.
ADD ½ can soup, water, taco seasoning mix and beans. Heat through.
HEAT remaining soup in saucepan.
ARRANGE chips on large serving platter. Top with lettuce, beef mixture, remaining soup, sour cream, tomato and onions.

Slow-Cooker Hearty Beef & Bean Chili

Ingredients

1½ lb. ground beef

1 large onion, chopped

2 cloves garlic, minced

1 can Campbell's® Condensed Tomato Soup

14½ oz. diced tomatoes

½ cup water

30 oz. red kidney beans

¼ cup chili powder

2 tsp. ground cumin

Method
COOK beef in skillet until browned. Pour off fat.
MIX beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in 3 ½-qt. slow cooker.
COVER and cook on LOW 8 to 10 hr.

Bistro Onion Burgers

Ingredients

1½ lb. ground beef

1 pouch Campbell's® Dry Onion Soup and Recipe Mix

3 tbsp. water

6 hamburger rolls, split and toasted

Lettuce leaves

Tomato slicec

Method
MIX thoroughly beef, soup mix and water. Shape firmly into 6 patties, ½" thick each.
COOK patties in skillet 10 min. or until done.
SERVE on rolls. Top with lettuce and tomato.

Grilled Picante Beef & Vegetable Wraps

Ingredients

⅔ cup mayonnaise

½ cup Pace® Cilantro Chunky Salsa

1 tbsp. lime juice

¼ tsp. crushed red pepper

½ tsp. ground cumin

¼ tsp. celery seed

1½ cups shredded cabbage

⅓ cup thinly sliced green pepper

1¾ lb. ground beef

2 green onions, chopped

1 cup Pace® Picante Sauce

¾ cup shredded pepper Jack cheese

¾ cup crushed corn chips

6 flour tortillas (10")

⅓ cup chopped fresh cilantro

Method
MIX mayonnaise and salsa. Sir in lime juice, red pepper, cumin and celery seed. Add cabbage and pepper and toss to mix. Cover and refrigerate until serving time.
MIX lightly ground beef, onions, picante sauce, cheese and corn chips. Shape into six 7x2" burgers.
GRILL burgers about 6 min. Turn over and grill 6 min. or until desired doneness. Keep warm. Wrap tortillas in aluminum foil.
WARM tortillas on grill 2 to 3 min., turning once. Unwrap tortillas. Place burgers on tortillas and top with coleslaw. Wrap and cut into diagonal halves. Sprinkle with cilantro.

Pace® Soft Tacos

Ingredients

1 lb. ground beef

1.12 oz. Pace™ Taco Seasoning Mix

¾ cup water

8 flour tortillas (8''), warmed

1 cup Pace® Picante Sauce

1 cup shredded iceberg lettuce

1 cup shredded Cheddar cheese

Method
COOK beef in skillet over medium-high heat until browned, stirring to separate meat. Pour off fat.
STIR in taco seasoning mix and water. Heat to a boil. Cook over low heat 5 minutes.
SPOON about 1/4 cup beef mixture down center of each tortilla. Top each with picante sauce, lettuce and cheese. Fold tortilla around filling. Serve with additional picante sauce.

Beef Taco Bake

Ingredients

1 lb. ground beef

1 can Campbell's® Condensed Tomato Soup

1 cup Pace® Chunky Salsa OR Pace® Picante Sauce

½ cup milk

6 (8") flour tortillas, cut into 1" pieces OR 8 (6") corn tortillas, cut into 1" pieces

4 oz. shredded Cheddar cheese

Method
COOK beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat.
ADD soup, salsa, milk, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover.
BAKE at 400°F. for 30 min. or until hot. Sprinkle with remaining cheese.

Simply Delicious Meat Loaf & Gravy

Ingredients

1½ lb. ground beef

½ cup Italian-seasoned dry bread crumbs

1 egg, beaten

1 can Campbell's® Condensed Golden Mushroom Soup

¼ cup water

Method
MIX thoroughly beef, bread crumbs and egg. Shape firmly into 8"x4" loaf in baking pan.
BAKE at 350°F. for 30 min. Spread ½ can soup over top of meat loaf. Bake 30 min. or until done.
MIX 2 tbsp. drippings, remaining soup and water in saucepan. Heat through and serve with meat loaf.

Slow-Cooker Tuscan Beef Stew

Ingredients

1 can Campbell's® Condensed Tomato Soup

1 can Campbell's® Condensed Beef Broth

½ cup dry red wine OR water

2 lb. beef for stew, cut into 1" pieces

14½ oz. diced Italian-style tomatoes

3 large carrots, cut into 1" pieces

1 tsp. Italian seasoning, crushed

½ tsp. garlic powder

32 oz. white kidney beans (cannellini), rinsed and drained

Method
MIX soup, broth, wine, beef, tomatoes, carrots, Italian seasoning and garlic powder in 3½-qt. slow cooker.
COVER and cook on LOW 8 to 9 hr. or until done.
STIR in beans. Turn heat to HIGH and cook 10 min.

Stuffed Pepper Casserole

Ingredients

2½ cups Pepperidge Farm® Pepperidge Farm® Herb Seasoned Stuffing

1 tbsp. butter OR margarine, melted

1 lb. ground beef

1 medium onion, chopped

14½ oz. whole peeled tomatoes, cut up

8 oz. whole kernel corn, drained

2 medium green peppers, cut lengthwise into quarters

Method
MIX ¼ cup stuffing and butter. Set aside.
COOK beef and onion in skillet over medium-high heat until browned. Pour off fat. Add tomatoes and corn. Add remaining stuffing. Mix lightly.
ARRANGE peppers in 2-qt. shallow baking dish. Spoon beef mixture over peppers. Cover.
BAKE at 400°F. for 25 min. or until peppers are tender. Sprinkle with reserved stuffing mixture. Bake 5 min. or until golden.

Beef Taco Skillet

Ingredients

1 lb. ground beef

1 can Campbell's® Condensed Tomato Soup

1 cup Pace® Chunky Salsa

1½ cup water

8 corn tortillas OR flour tortillas (6"), cut into 1" pieces

1 cup shredded Cheddar cheese

Method
COOK beef in skillet until browned. Pour off fat.
ADD soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 min. or until hot.
TOP with remaining cheese.

Cheeseburger Pasta

Ingredients

1 lb. ground beef

1 can Campbell's® Condensed Cheddar Cheese Soup

1 can Campbell's® Condensed Tomato Soup

1½ cups water

2 cups uncooked medium shell pasta

Method
COOK beef in skillet until browned. Pour off fat.
ADD soups, water and pasta. Heat to a boil. Cook over medium heat 10 min. or until done, stirring often.

Pace® "Sooner to the Southwest" Steak Salad

Ingredients

1 cup Pace® Picante Sauce

1 tbsp. vegetable oil

2 tsp. ground cumin

1 tsp. dried oregano leaves, crushed

4 (8 oz.) boneless beef rib-eye steaks

½ cup ranch salad dressing

2 tbsp. chopped fresh cilantro

2 tsp. lime juice

2 tsp. red wine vinegar

½ cup raisins

10 oz. mixed salad greens

4 oz. goat cheese, crumbled

12 frozen French-fried onion rings, heated according to pkg. directions

Method
MIX 1/4 cup picante sauce, oil, cumin and oregano. Rub steaks with picante sauce mixture and place in plastic bag. Seal and refrigerate 2 hr.
MIX remaining picante sauce, ranch dressing, cilantro, lime juice, vinegar and raisins. Cover and refrigerate until serving time.
REMOVE steaks from marinade. Grill steaks 10 min. or until desired doneness. Remove from grill and keep warm.
DIVIDE salad greens among 4 plates. Thinly slice steaks and arrange on greens. Top with cheese. Spoon some dressing over all and garnish with onion rings.

Ranchero Beef Tako Bake

Ingredients

1 lb. ground beef

1 can Campbell's® Condensed Creamy Ranchero Tomato Soup

¾ cup Pace® Chunky Salsa

¾ cup water

8 corn tortillas (6") OR 6 flour tortillas (8"), cut into 1" pieces

⅔ cup shredded Cheddar cheese

Method
COOK beef in skillet until browned. Pour off fat.
ADD soup, salsa, water, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover.
BAKE at 400°F. 30 min. or until hot. Sprinkle with remaining cheese.

Mexican Meatloaf

Ingredients

1 can Campbell's® Condensed Southwest Style Pepper Jack Soup

1½ lb. ground beef

½ cup dry bread crumbs

1 egg, beaten

1 medium onion, chopped

1 tsp. garlic powder

Method
MIX ½ can soup, beef, bread crumbs, egg, onion and garlic powder thoroughly. Shape firmly into 8"x4" loaf in baking pan. BAKE at 350°F. 30 min.
SPOON remaining soup over meatloaf. Bake 30 min. more or until done.

Steak 'n' Pepper Fajitas

Ingredients

1 lb. boneless beef sirloin steak steak, ¾" thick

1 cup Pace® Picante Sauce

1 tbsp. vegetable oil

2 medium green OR red peppers, cut into strips

1 medium red onion, sliced

1 tbsp. chopped fresh cilantro

8 flour tortillas (8'')

1 cup shredded Cheddar cheese

Method
GRILL or broil steak to desired doneness (allow 15 min. for medium), turning once and brushing often with ⅓ cup picante sauce.
HEAT oil in skillet. Add peppers and onion and cook until tender-crisp. Add remaining picante sauce and cilantro and heat to a boil.
SLICE steak into thin strips and place down center of each tortilla. Top with pepper mixture and cheese. Fold tortilla around filling. Serve with additional picante sauce.

Sirloin Steak Olè

Ingredients

1½ lb. boneless beef sirloin, 1½" thick

16 oz. Pace® Picante Sauce or Chunky Salsa

Method
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.

Foolproof Beef & Broccoli

Ingredients

1 lb. boneless beef sirloin steak , ¾" thick

2 tbsp. vegetable oil

2 cups broccoli flowerets

1 medium onion, cut into wedges

⅛ tsp. garlic powder OR 1 clove garlic, minced

1 can Campbell's® Condensed Cream of Broccoli Soup

⅓ cup water

1 tbsp. soy sauce

Method
SLICE beef into very thin strips.
HEAT 1 tbsp. oil in skillet. Add beef and stir-fry until browned. Remove beef.
ADD remaining oil. Add broccoli, onion and garlic and stir-fry until tender-crisp.
ADD soup, water and soy. Heat to a boil. Return beef to skillet and heat through.

Easy Beef & Pasta

Ingredients

1 lb. boneless beef sirloin steak steak, ¾" thick

1 tbsp. vegetable oil

1 can Campbell's® Condensed Tomato Soup

½ cup water

16 oz. frozen frozen vegetable pasta blend

Method
SLICE beef into very thin strips.
HEAT oil in skillet. Add beef and cook until browned, stirring often.
ADD soup, water and vegetable/pasta blend. Heat to a boil. Cover and cook over low heat 5 min. or until done.

Make-Ahead Pizza Meat Loaves

Ingredients

1 lb. 10 oz. Prego® Traditional Italian Sauce

1½ lb. ground beef

1½ cups Pepperidge Farm® Herb Seasoned Stuffing

2 eggs, beaten

1 medium onion, chopped

¼ cup chopped green pepper

1 tsp. dried oregano leaves, crushed

4 oz. mozzarella cheese, cut into 6 pieces

Method
MIX ¾ cup pasta sauce, beef, stuffing, eggs, onion, pepper and oregano thoroughly and shape firmly into 6 loaves, placing 1 piece of cheese in center of each loaf. Place loaves in baking pan.
BAKE at 400°F. for 30 min. or until meat loaves are done. Cool slightly. Wrap and refrigerate up to 3 days. Cover and refrigerate remaining pasta sauce.
PLACE meat loaves and remaining pasta sauce in skillet. Cover and heat through.

Beef Teriyaki

Ingredients

1 lb. boneless beef sirloin steak steak, ¾" thick*

2 tbsp. vegetable oil

4 green onions, cut into 1" pieces

1 cup diagonally sliced carrots

1 medium green pepper, cut into 1" squares OR red pepper, cut into 1" squares

1 can Campbell's® Au Jus Gravy

2 tbsp. soy sauce

1 tbsp. cornstarch

½ tsp. ground ginger

1/8 tsp. crushed red pepper

4 cups hot cooked rice

Method
SLICE beef into very thin strips.
HEAT 1 tbsp. oil in skillet. Add beef and stir-fry until browned and juices evaporate. Remove beef.
ADD remaining oil, onions, carrots and green pepper. Cook until tender-crisp. Return beef to skillet.
MIX gravy, soy, cornstarch, ginger and crushed red pepper. Add to skillet and heat to a boil. Cook and stir 1 min. Serve over rice.

Mini Goldfish® Meat Loaves

Ingredients

1 cup Pepperidge Farm® Classic Cut Onion & Garlic Croutons

1½ lb. lean ground beef

1 egg, beaten

2 tbsp. milk

Pepperidge Farm® Cheddar Goldfish® Baked Snack Crackers

Method
PLACE croutons in zipper plastic bag. Close and crush with rolling pin until crumbs form.
MIX thoroughly ground beef, crumbs, egg and milk. Divide into 6 portions. Shape each portion into small loaf. Place on baking sheet.
PRESS Goldfish® crackers onto surface of loaves.
BAKE at 375°F. for 30 min. or until done.

3-Cheese Mostaccioli Bolognese

Ingredients

1 lb. ground beef

2 cloves garlic, minced

1 medium zucchini, cut in half lengthwise and sliced

1 lb. 10 oz. Prego® Traditional Italian Sauce or

1 lb. 9 oz. Prego® Organic Tomato & Basil Pasta Sauce

16 oz. mostaccioli or tube-shaped pasta (ziti) pasta, cooked and drained

1½ cups shredded mozzarella cheese

1 cup ricotta cheese

¼ cup grated Parmesan cheese

Method
Cook beef and garlic in 12” skillet until beef is browned, stirring to break up meat. Pour off fat. Add zucchini and cook until tender. Stir in sauce.
Stir beef mixture, pasta, ½ cup mozzarella cheese, ricotta cheese and Parmesan cheese in 3-qt. shallow baking dish. Sprinkle with remaining mozzarella cheese.
Bake at 400°F. for 20 min. or until hot.

Tangy Grilled Beef

Ingredients

1 can Campbell's® Condensed Tomato Soup

2 tbsp. packed brown sugar

2 tbsp. lemon juice

2 tbsp. vegetable oil

1 tbsp. Worcestershire sauce

1 tsp. garlic powder

¼ tsp. dried thyme leaves, crushed

1½ lb. boneless beef sirloin steak, 3/4" thick

Method
Stir the soup, sugar, lemon juice, oil, Worcestershire, garlic powder and thyme in a medium bowl.
Lightly oil the grill rack and heat the grill to medium. Grill the steak for 10 minutes for medium-rare or until desired doneness, turning the steak over halfway through cooking and brushing it often with some of the soup mixture. Let it stand for 10 minutes before slicing.
Pour the remaining soup mixture into a 1-quart saucepan. Heat over medium-high heat to a boil. Serve the sauce with the steak.

Campbell's® Beef & Mushroom Dijon

Ingredients

¾ lb. boneless beef sirloin steak steak, ¾" thick*

Vegetable cooking spray

2 cups sliced mushrooms

1 medium onion, chopped

1 can Campbell's® Condensed Cream of Mushroom Soup

½ cup water

2 tbsp. Dijon-style mustard

4 cups hot cooked rice, cooked without salt

Chopped fresh parsley (optional)

Method
SLICE beef into very thin strips.
SPRAY nonstick skillet with cooking spray and heat 1 min. Add mushrooms and onion and cook until tender. Remove vegetables. Remove skillet from heat.
SPRAY skillet with cooking spray. Add beef and cook until browned and juices evaporate, stirring often.
ADD soup, water, mustard and vegetables and heat through. Toss rice with parsley, if desired. Serve beef over rice.

Garlic Mashed Potatoes & Beef Bake

Ingredients

1 lb. ground beef

1 can Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup

1 tbsp. Worcestershire sauce

6 oz. frozen vegetable combination (broccoli, cauliflower, carrots), thawed

2 cups water

3 tbsp. margarine OR butter

¾ cup milk

2 cups Idahoan® Original Mashed Potatoes

Method
COOK beef in skillet until browned. Pour off fat.
MIX beef, ½ can soup, Worcestershire and vegetables in 2-qt. shallow baking dish.
MIX water, margarine and remaining soup in saucepan. Heat to a boil. Remove from heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes over beef mixture.

Beef Fajitas with a Twist

Ingredients

1 tbsp. vegetable oil

1 lb. boneless top round steak, cut into strips

1 medium green pepper, cut into 2" strips

1 medium onion, sliced

1 can Campbell's® Beef Gravy

8 flour tortillas (8''), warmed

Shredded Cheddar cheese

Pace® Chunky Salsa

Method
HEAT oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
ADD pepper and onion and cook until tender-crisp.
ADD gravy and heat through. Spoon beef mixture into tortillas. Top with cheese and salsa and wrap.
BAKE at 400°F. 20 min. or until hot.

Sausage and Bean Ragoût

Ingredients

2 tbsp. olive oil

1 lb. ground beef

1 lb. hot Italian pork sausage, casing removed

1 large onion, chopped

4 cloves garlic, minced

3½ cups Swanson® Chicken Broth

¼ cup chopped fresh basil

2 cans (14½ oz. each) diced tomatoes seasoned with garlic, oregano and basil

16 oz. white kidney (cannellini) beans, rinsed and drained

½ cup uncooked elbow pasta

6 oz. baby spinach leaves, washed

⅓ cup grated Romano cheese

Method
HEAT oil in saucepot over medium-high heat. Add beef, sausage and onion and cook until meats are browned, stirring to separate meat. Add garlic and cook 30 seconds.
ADD broth, basil, tomatoes and beans. Heat to a boil. Cover and cook over low heat 10 minutes, stirring occasionally. Add pasta and cook until pasta is done.
ADD spinach and cook just until spinach is wilted, stirring occasionally. Remove from heat and stir in cheese. Serve with additional cheese.

Southwest Skillet Supper

Ingredients

1 pkg. any Idahoan® Original
or Flavored Mashed Potatoes

1 tbsp. vegetable oil

1 lb. ground beef

1 medium onion diced

2 tsp. chili powder

¾ tsp. salt

1 16-oz. can diced tomatoes

1 16-oz. can baked beans

1 11-oz. can corn drained

½ cup shredded Cheddar cheese

¼ cup chopped fresh cilantro

Method
HEAT oil in 12-inch skillet over medium-high heat.
ADD ground beef and onion. Cook until brown, stirring occasionally. Stir in chili powder and salt. Cook 1 minute longer. Stir in tomatoes with their liquid, baked beans and corn. Cook over high heat until bubbling. Reduce heat to low. Cover and simmer for 10 minutes.
PREPARE Idahoan® Flavored Mashed Potatoes as package directs for 4 servings. Stir in cheddar cheese and cilantro.
TOP meat mixture with ¼ cupful of potatoes and serve.

Mexican Surprise Meatballs

Ingredients

2 slices bread, torn into small pieces

½ cup milk

2 lb. lean ground beef

2 eggs, beaten

1 small onion, finely chopped

3 cloves garlic, minced

¼cup finely chopped fresh parsley

½ tsp. ground black pepper

50 pimento-stuffed Spanish olives

32 oz. Pace® Picante Sauce

Method
SOAK bread in milk. Mix beef, eggs, onion, garlic, parsley, bread mixture and black pepper thoroughly and shape firmly into 1" meatballs, placing 1 olive in center of each meatball. Place in baking dish.
BAKE at 350°F. 25 min. or until meatballs are done.
PLACE meatballs in saucepot. Add picante sauce and heat through. Serve with wooden picks.

Nachos Grande

Ingredients
1 can Campbell's® Condensed Cheddar Cheese Soup
½ cup Pace® Chunky Salsa
1 lb. ground beef
1 small onion, chopped
5 cups tortilla chips
1 medium tomato, chopped
1 jalapeño pepper, sliced (optional)

Method
MIX soup and salsa in saucepan.
COOK beef and onion in skillet until browned. Pour off fat. Add ½ cup soup mixture and heat through.
HEAT remaining soup mixture.
PLACE chips on serving platter and top with beef mixture. Spoon soup mixture over beef. Top with tomato and pepper.

Sliced Steak Pizzaiola

Ingredients
1 tbsp. vegetable oil
1½ lb. beef flank steak
2 medium onions, sliced
2 cloves garlic, minced
1 tsp. Italian seasoning, crushed
2 cups Prego® Traditional Pasta Sauce

Method
HEAT oil in skillet. Add steak and cook about 8 min. or until browned. Remove steak.
ADD onions, garlic and Italian seasoning and cook until tender. Return steak to pan. Add pasta sauce. Cook over low heat until desired doneness (3 min. for medium-rare).
SLICE steak into thin diagonal slices. Serve with sauce.

Mini Tacos

Ingredients
24 wonton wrappers
1 lb. lean ground beef
1.12 oz. Pace™ Taco Seasoning Mix
2 tbsp. Pace® Picante Sauce
½ cup Pace® Chunky Salsa
1 cup shredded Mexican blend cheese

Method
PREHEAT oven to 425°F.
PRESS wonton wrappers into mini-muffin cups.
COOK beef in skillet until browned. Drain off fat. Stir in taco seasoning mix and picante sauce.
SPOON beef mixture into wonton cups. Top with salsa and cheese.
BAKE about 8 min. or until wontons are golden brown.
SERVE immediately with additional salsa.

Beef Wellington

Ingredients
2- 2½-lb. beef tenderloin (filet mignon)
Ground black pepper (optional)
17.3 oz. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 tbsp. butter OR margarine
2 cups finely chopped mushrooms
1 medium onion, finely chopped

Method
PLACE beef in lightly greased roasting pan. Season with black pepper, if desired. Roast at 425°F. for 30 min. or until meat thermometer reads 130°F. Cover and refrigerate 1 hr.
THAW pastry sheet at room temperature 40 min. Preheat oven to 425°F. Mix egg and water.
HEAT butter in skillet over medium-high heat. Cook mushrooms and onion until vegetables are tender and liquid is evaporated.
UNFOLD pastry on lightly floured surface. Roll into rectangle 4" longer and 6" wider than beef. Brush with egg mixture.

Spoon mushroom mixture onto pastry to within 1" of edges. Place beef in center of mushroom mixture. Starting at long sides, fold pastry over beef. Fold in ends. Press edges to seal. Place seam-side down on baking sheet. Brush with egg mixture.
BAKE for 25 min. or until golden and thermometer reads 140°F.

Ultimate Nachos

Ingredients
1 lb. ground beef
¾ cup water
1.12 oz. Pace™ Taco Seasoning
15.6 oz. Pace® Traditional Refried Beans
5 cups tortilla chips
2 cups Pace® Chunky Salsa
4 oz. shredded Cheddar cheese
⅓ cup Pace™ Jalapeños - Nacho Sliced Peppers

Method
COOK beef in medium skillet over medium-high heat until browned, stirring to separate meat. Pour off fat.
ADD water and taco seasoning. Heat to a boil. Cook over low heat 5 min., stirring occasionally.
HEAT beans according to pkg. directions.
PLACE chips on large platter. Layer beef mixture, beans, salsa, cheese and peppers over chips.

Beef-on-a-Stick

Ingredients
1 lb. boneless beef sirloin steak steak, ¾" thick
¾ cup Pace® Picante Sauce
2 tbsp. vegetable oil
1 tbsp. lemon juice
¼ tsp. garlic powder OR 2 cloves garlic, minced
Chopped green onions

Method
SLICE beef into thin strips.
MIX picante sauce, oil, lemon juice and garlic powder. Add beef and toss to coat.
THREAD beef accordion-style on 24 skewers. Grill or broil beef 10 min. or until done, turning and brushing often with picante sauce mixture. Discard remaining picante sauce mixture.
GARNISH with green onions. Serve with additional picante sauce.

Steak & Mushroom Florentine

Ingredients
1 lb. boneless beef sirloin steak, ¾" thick
2 tbsp. vegetable oil
1 small onion, sliced
4 cups baby spinach leaves, washed
1 can Campbell's® Condensed Cream of Mushroom Soup
OR 98% Fat Free Cream of Mushroom Soup
1 cup water
1 large tomato, thickly sliced
Freshly ground black pepper

Method
SLICE beef into very thin strips.
HEAT 1 tbsp. oil in medium nonstick skillet over medium-high heat. Add beef and cook until browned and juices evaporate, stirring often. Remove beef.
HEAT remaining oil over medium heat. Add onion and cook until tender-crisp. Add spinach and cook just until spinach is wilted.
ADD soup and water. Heat to a boil. Return beef to skillet and heat through. Serve beef mixture over tomato. Season to taste with black pepper.

Spicy Asian Beef & Snow Pea-Soup

Ingredients
1 tbsp. vegetable oil
1 lb. boneless sirloin steak, cut into strips*
1 cup baby whole carrots cut in thin strips
4 oz. fresh snow peas, cut into thin strips
1 medium onion, cut into half-slices
3 cloves garlic, minced
1 tbsp. minced fresh ginger root
4 cups Swanson® Beef Broth **
1 tbsp. soy sauce
¼ tsp. crushed red pepper
2 cups hot cooked jasmine rice OR Chinese-style noodles

Method
HEAT oil in large nonstick skillet. Add beef and stir-fry until browned. Remove beef.
ADD carrots, peas, onion, garlic and ginger root and stir-fry until vegetables are tender-crisp.
ADD broth, soy, red pepper and browned beef. Heat through. Serve over rice in soup bowls.

Tijuana T-Bones

Ingredients
1½ cups Pace® Chunky Salsa
2½ tsp. ground cumin
4 T-bone steaks (about 8 oz. each), ½ -inch thick
2 tbsp. fresh lime juice
¼ cup chopped fresh cilantro leaves
16 oz. black beans, rinsed and drained
1 large avocado, peeled and chopped

Method
STIR 1 cup of the salsa and 2 tsp. of the cumin in a 3-qt. shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the steaks and turn them over to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate it for 1 hr., turning the steaks over a few times while they're marinating.
STIR the remaining salsa and cumin, lime juice, cilantro, beans and avocado in a 2-qt. bowl and set aside.
LIGHTLY OIL the grill rack and heat the grill to medium. Remove the steaks from the marinade. Throw away any remaining marinade.
GRILL the steaks for 12 min. for medium-rare or to desired doneness, turning the steak over halfway through cooking. Serve the steaks with the salsa mixture.

Shortcut Beef Stew

Ingredients
1 tbsp. vegetable oil
1 lb. boneless beef sirloin steak steak, ¾" thick, cut into 1" cubes
1 can Campbell's® Condensed Tomato Soup
1 can Campbell's® Condensed French Onion Soup
1 tbsp. Worcestershire sauce
24 oz. frozen vegetables for stew (potatoes, carrots, celery)

Method
HEAT oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
ADD soups, Worcestershire and vegetables. Heat to a boil. Cover and cook over low heat 10 min. or until vegetables are tender.

Souperburger Sandwiches

Ingredients
1 lb. ground beef
1 medium onion, chopped
1 can Campbell's® Condensed Tomato Soup
1 tbsp. prepared mustard
1/8 tsp. ground black pepper
6 hamburger rolls

Method
COOK beef and onion in skillet until browned. Pour off fat.
ADD soup, mustard and pepper and heat through. Serve in rolls.

Mexicali Beef Potato Topper

Ingredients
1 lb. ground beef
1 can Campbell's® Condensed Cheddar Cheese Soup
1 cup Pace® Chunky Salsa
4 hot baked potatoes, split
Sour cream (optional)
Sliced pitted ripe olives (optional)

Method
COOK beef in skillet until browned. Pour off fat.
ADD soup and salsa and heat through. Serve over potatoes. Top with sour cream and olives, if desired.
TIP: To bake potatoes, pierce potatoes with fork. Bake at 400°F. for 1 hr. or microwave on HIGH 10½ to 12½ min. or until fork-tender.

Slow Cooker Pot Roast

Ingredients
1 Reynolds® Slow Cooker Liner
¼ cup water
4 medium red potatoes, cut in quarters
1 medium onion, cut in quarters
16 oz. peeled baby whole carrots
1 oz. Campbell's® Dry Onion Soup and Recipe Mix, divided
¼ tsp. salt
¼ tsp. pepper
¼ tsp. dried thyme leaves
2½t o 3 lb. boneless beef chuck pot roast

Method
OPEN slow cooker liner and place it inside a 5- to 6-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
PLACE water and three-fourths of the vegetables in the lined-slow cooker. Reserve 1 tablespoon onion soup mix. Sprinkle remaining onion soup mix over vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast. Place pot roast on top of vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix. Place lid on slow cooker."
COOK on LOW for 8 to 9 hours OR on HIGH for 5 to 6 hours, until pot roast is tender.
CAREFULLY remove lid to allow steam to escape. Serve food directly from slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Spicy Salsa Mac & Beef

Ingredients
1 lb. ground beef
1 can Campbell's® Condensed Beef Broth
1⅓ cups water
2 cups uncooked medium shell pasta
1 can Campbell's® Condensed Cheddar Cheese Soup
1 cup Pace® Chunky Salsa

Method
COOK beef in skillet over medium-high heat until browned, stirring to separate meat. Pour off fat.
ADD broth and water. Heat to a boil. Add pasta. Cook over medium heat 10 min. or until pasta is done, stirring often.
ADD soup and salsa. Heat through.

Beef Tenderloins with Cherry Port Sauce & Gorgonzola

Ingredients

4 beef tenderloin steaks, 1" thick

1 tsp. ground black pepper

1 tbsp. chopped fresh thyme OR 1 tsp. dried thyme leaves, crushed

Vegetable cooking spray

1 medium onion, cut into half slices

1 cup Swanson® Beef Broth

¾ cup tawny port wine OR other semi-sweet dessert wine

½ cup dried cherries OR dried cranberries

1 tbsp. butter OR margarine

¼ cup crumbled Gorgonzola OR blue cheese

Method
SPRINKLE steaks with black pepper and thyme.
SPRAY nonstick skillet with vegetable cooking spray. Heat 1 min. Add steaks and onion. Cook steaks until desired doneness, turning once. Remove steaks and onion and keep warm.
ADD broth, wine and cherries to skillet. Cook over medium heat 10 min. or until sauce is reduced to about 1½ cups. Stir in butter.
SERVE steaks with sauce. Sprinkle with cheese.

Mexican Beef & Bean Stew

Ingredients

1½ lb. beef for stew, cut into 1" pieces

2 tbsp. all-purpose flour

1 tbsp. vegetable oil

1 can Campbell's® Beef Consommé

1 cup Pace® Chunky Salsa

1 cup coarsely chopped onion

15 oz. pinto beans, drained

16 oz. whole kernel corn, drained

2 tbsp. chili powder

1 tsp. ground cumin

½ tsp. garlic powder OR 2 cloves garlic, minced

Method
COAT beef with flour. Heat oil in skillet. Add beef and cook until browned.
PLACE beef, consommé, salsa, onion, beans, corn, chili powder, cumin and garlic powder in 3½-qt. slow cooker.
COVER and cook on LOW 8 to 10 hr. or until done

Quick & Easy Chili

Ingredients

1 lb. ground beef

1 can Campbell's® Condensed Fiesta Chili Beef Soup

½ cup water

½ cup Pace® Chunky Salsa

Shredded Cheddar cheese

Method
COOK beef in skillet until browned. Pour off fat.
ADD soup, water and salsa. Heat through.
TOP with cheese.

Beef 'n' Bean Bake

Ingredients

1 lb. ground beef

1 can Campbell's® Condensed Fiesta Chili Beef Soup

¾ cup Pace® Chunky Salsa

¾ cup water

8 corn tortillas (6") OR 6 flour tortillas (8"), cut into 1" pieces

⅔ cup shredded Cheddar cheese

Method
COOK beef in skillet until browned. Pour off fat.
ADD soup, salsa, water, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover.
BAKE at 400°F. for 30 min. or until hot. Sprinkle with remaining cheese.

Holiday Brisket with Savory Onion Jus

Ingredients

2 tbsp. olive or vegetable oil

6 medium onions, cut into quarters

1 butternut squash (about 3 lb.), peeled, seeded and cut into 1½" cubes

3 lb. boneless beef brisket

1¾cups Swanson® Beef Broth

½ cup orange juice

½ cup dry red wine

½ cup packed brown sugar

28 oz. whole peeled tomatoes

Method
HEAT oil in saucepot over medium-high heat. Add onions and squash and cook over medium heat until tender-crisp. Set vegetables aside.
SEASON brisket as desired. Add brisket and cook until browned.
ADD broth, orange juice, wine, brown sugar and tomatoes. Heat to a boil. Spoon broth mixture over brisket. Cover and cook over low heat for 2 hr.
RETURN vegetables to pot. Cover and cook 1 hr. or until brisket is fork-tender, stirring occasionally.
REMOVE brisket. Let stand 10 min. Thinly slice brisket across the grain. Arrange brisket on serving platter with vegetables. Serve with pan juices.

Slow-Cooker Beef & Vegetable Soup

Ingredients

1 lb. boneless beef stew meat, cut into 1" cubes

Ground black pepper

2 tbsp. all-purpose flour

2 tbsp. vegetable oil

3 large onions, chopped

12 small red-skinned potatoes, cut into quarters

2 medium carrots, sliced

4 cloves garlic, minced

1 tbsp. chopped fresh thyme leaves OR 1 tsp. dried thyme leaves, crushed

2 tbsp. tomato paste

1½ tsp. instant coffee crystals

4 cups Swanson® Beef Broth

Sour cream (optional)

Chopped green onions (optional)

Method
SEASON beef with black pepper and coat with flour.
HEAT oil in skillet. Add beef and cook until browned.
PLACE onions, potatoes, carrots, garlic and thyme in 3½ -qt. slow cooker. Top with browned beef. Mix tomato paste, coffee and 1 cup broth. Pour coffee mixture and remaining broth into slow cooker. Cover and cook on LOW 8 to 10 hr. or until done.
SERVE with sour cream and chopped green onions, if desired.

Beef & Broccoli Stir-Fry

Ingredients

1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells

1 lb. boneless beef sirloin steak OR top round steak, ¾" thick

2 tbsp. cornstarch

1¾ cups Swanson® Beef Broth

1 tbsp. soy sauce

2 tbsp. vegetable oil

4 cups broccoli flowerets

2 green onions, sliced

Method
BAKE pastry shells according to pkg. directions. Slice beef into very thin strips. Mix cornstarch, broth and soy.
HEAT 1 tbsp. oil in skillet. Add beef and stir-fry until browned. Remove beef.
ADD remaining oil. Add broccoli and onions and stir-fry until tender-crisp.
ADD cornstarch mixture. Cook and stir until mixture boils and thickens. Return beef to skillet and heat through. Serve in pastry shells.

Easy Beef Stroganoff

Ingredients

1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells

1 lb. boneless beef sirloin steak OR top round steak, ¾" thick

2 tbsp. vegetable oil

1½ cups sliced mushrooms

1 medium onion, chopped

⅛ tsp. garlic powder OR 1 clove garlic, minced

½ tsp. dried thyme leaves, crushed

(12 oz. Campbell's® Slow Roast Beef Gravy

½ cup sour cream

Chopped fresh parsley

Method
BAKE pastry shells according to pkg. directions.
SLICE beef into very thin strips.
HEAT half the oil in skillet. Add beef and cook until browned, stirring often. Remove beef.
HEAT remaining oil. Add mushrooms, onion, garlic and thyme and cook until tender.
ADD gravy and heat to a boil. Reduce heat to low. Stir in sour cream. Return beef to pan and heat through. Serve in pastry shells. Garnish with parsley.

Beef Stir-Fry

Ingredients

1 lb. boneless beef sirloin steak OR top round steak, ¾" thick*

2 tbsp. cornstarch

1 can Campbell's® Condensed Beef Broth

2 tbsp. soy sauce

2 tbsp. vegetable oil

3 cups cut-up vegetables (broccoli flowerets, sliced carrots and green or red pepper strips)

¼ tsp. garlic powder OR 1 clove garlic, minced

Hot cooked rice

Method
SLICE beef into very thin strips. Mix cornstarch, broth and soy 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.

Savory Grilled Beef Kabobs

Ingredients

1 can Campbell's® Condensed Beef Broth

¼ cup ketchup

1 tbsp. vegetable oil

1 tsp. dried thyme leaves, crushed

½ tsp. garlic powder OR 2 cloves garlic, minced

½ tsp. ground black pepper

1 lb. boneless beef sirloin steak OR top round steak, cut into 1" pieces

12 medium mushrooms

1 large green pepper, cut into 1" pieces

Method
MIX broth, ketchup, oil, thyme, garlic powder and black pepper in shallow nonmetallic dish. Add beef, mushrooms and green pepper and toss to coat. Cover and refrigerate 30 min.
REMOVE beef and vegetables from marinade. Thread beef, mushrooms and green pepper alternately on 4 long skewers.
GRILL kabobs 20 min. or until done, turning and brushing often with marinade. Discard remaining marinade.

Shortcut Stroganoff

Ingredients

1 tbsp. vegetable oil

1 lb. boneless beef sirloin steak strips

1 can Campbell's® Condensed Cream of Mushroom Soup
OR 98% Fat Free Cream of Mushroom Soup

1 can Campbell's® Condensed Beef Broth

1 cup water

2 tsp. Worcestershire sauce

3 cups uncooked corkscrew pasta

½ cup sour cream

Method
HEAT oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
ADD soup, broth, water, Worcestershire and pasta. Heat to a boil. Cook over medium heat 15 min. or until done, stirring often. Add sour cream. Heat through.

Easy Pot Roast

Ingredients

1 tbsp. vegetable oil

3 lb. boneless beef bottom round roast

2 cans Campbell's® Brown Gravy with Onions

2 tbsp. barbecue sauce (optional)

1 lb. baby whole carrots, cut into 2" pieces

Method
HEAT oil in saucepot. Add roast and cook until browned. Pour off fat.
ADD gravy and barbecue sauce. Heat to a boil. Cover and cook over low heat 1½ hr.
ADD carrots. Cover and cook 1 hr. or until done. Slice beef and serve with gravy.

Braised Beef Short Ribs

Ingredients

3-4-lb. beef short ribs, cut into serving-size pieces

Ground black pepper

1 tbsp. olive oil

2 stalks celery, coarsely chopped

1 large carrot, coarsely chopped

1 large onion, coarsely chopped

3 medium Italian plum tomatoes, chopped

3 cloves garlic, minced

1 cup Swanson® Beef Broth

½ cup dry red wine

2 tbsp. balsamic vinegar

1 tbsp. chopped fresh rosemary leaves OR 1 tsp. dried rosemary leaves, crushed

1 bay leaf

2 tbsp. all-purpose flour

¼ cup water

Method
SPRINKLE ribs with black pepper. Heat oil in large skillet. Add ribs and cook until browned. Remove ribs.
ADD celery, carrot, onion, tomatoes and garlic and cook until tender. Add broth, wine, vinegar, rosemary, bay leaf and ribs. Heat to a boil. Cover.
COOK over low heat 1 hr. 15 min. or until ribs are done. Remove ribs and keep warm. Mix flour and water. Add to pan juices. Cook and stir until mixture boils and thickens. Remove bay leaf. Serve ribs with sauce.

Beef, Asparagus & Portobello Stir-Fry

Ingredients
1 lb. boneless beef sirloin steak steak , 3/4" thick
2 tbsp. cornstarch
1¾ cups Swanson® Beef
2 tbsp. low-sodium soy sauce
1 tbsp. packed brown sugar
¼ tsp. garlic powder
1 lb. asparagus, cut into 2" diagonal pieces
2 large portobello mushrooms, sliced
½ cup roasted red pepper strips
4 cups hot cooked rice, cooked without salt

Method
SLICE beef into very thin strips. Mix cornstarch, broth, soy, sugar and garlic powder until smooth. Set aside.
COOK beef in nonstick skillet over medium-high heat until browned.
ADD asparagus, mushrooms and roasted pepper. Stir broth mixture and add. Cook until mixture boils and thickens, stirring constantly.

Zesty Slow-Cooker Italian Pot Roast

Ingredients

4 medium potatoes, cut into quarters

2 cups fresh OR frozen whole baby whole carrots

1 stalk celery, cut into 1" pieces

1 medium Italian plum tomato, diced

2½ lb. beef bottom round roast

1/2 tsp. ground black pepper

1 can Campbell's® Condensed Tomato Soup

½ cup water

1 tbsp. chopped roasted garlic * OR chopped fresh garlic

1 tsp. each dried basil leaves, oregano leaves and parsley flakes, crushed

1 tsp. vinegar

Method
PLACE potatoes, carrots, celery and tomato in 3½-qt. slow cooker. Season roast with pepper and place on top.
MIX soup, water, pepper, garlic, basil, oregano, parsley and vinegar. Pour over all.
COVER and cook on LOW 10 to 12 hr. or until done

To roast garlic, place whole garlic bulb on piece of aluminum foil. Drizzle with vegetable oil and wrap. Roast at 350°F. for 45 min. or until soft. Peel and chop garlic.

Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Ingredients
4 beef tenderloin steaks, 1" thick
2 tsp. crushed seasoned pepper blend OR freshly ground black pepper
Vegetable cooking spray
3 tbsp. chopped shallots
1 cup Swanson® Beef
½ cup Burgundy wine OR other dry red wine
2 tbsp. Dijon-style mustard
1 tbsp. butter
Chopped fresh parsley

Method
SEASON steaks with pepper. Spray nonstick skillet with cooking spray and heat over medium heat 1 min. Add steaks and cook until desired doneness, turning once. Remove and keep warm.
ADD shallots and cook and stir until tender. Stir in broth, wine and mustard. Heat to a boil. Cook over medium heat 10 min. or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks. Garnish with parsley.

Herb-simmered Beef Stew

Ingredients
2 lb. beef for stew, cut into 1" cubes
Ground black pepper
2 tbsp. all-purpose flour
2 tbsp. olive oil
3 cups thickly sliced fresh mushrooms
3 cloves garlic, minced
½ tsp. dried marjoram leaves, crushed OR 1½ tsp. chopped fresh marjoram
½ tsp. dried thyme leaves, crushed OR 1½ tsp. chopped fresh thyme
½ tsp. dried rosemary, crushed OR 1½ tsp. chopped fresh rosemary
1 bay leaf
1¾ cups Swanson® Beef Broth
3 cups fresh or frozen baby whole carrots
12 whole red-skinned potatoes, with a strip of peel removed in center

Method
SEASON beef with black pepper and coat with flour. Heat oil in saucepot. Add beef and cook until browned, stirring often. Add mushrooms, garlic, herbs and bay leaf and cook until mushrooms are tender and liquid evaporates. Add broth.
HEAT to a boil. Cover and cook over low heat 45 min.
ADD carrots and potatoes. Heat to a boil. Cover and cook over low heat 30 min. or until done. Remove bay leaf.

Blackened New Orleans Braised Short Ribs

Ingredients
3-4 lb. beef short ribs, cut into individual portions
2 tbsp. Creole seasoning
4 tbsp. vegetable oil
2 large onions, coarsely chopped
3 large carrots, coarsely chopped
3 stalks celery, coarsely chopped
6 cloves garlic, minced
6 sprigs fresh thyme
6 oz. tomato paste
12 fl. oz. dark beer
4 cups Swanson® Beef Broth
1¾ cups Swanson® Vegetable Broth

Method
Rub both sides of the ribs thoroughly with the Creole seasoning. Heat 2 tbsp. of the oil in a 6-quart saucepot over medium-high heat. Add the ribs in 2 batches and cook until they’re well browned on all sides. Remove the ribs. Discard any drippings and wipe the pot dry.
Reduce the heat to medium. Heat the remaining oil. Add the onions and carrots and cook, stirring occasionally until the vegetables are well browned. Add the celery, garlic and thyme. Cook until the celery is tender.
Add the tomato paste and heat through. Add the beer. Cook about 4 minutes until the alcohol has cooked out, stirring to loosen the browned bits. Add the broths and heat to a boil. Return the ribs to the pot and reduce the heat to low.
Cover and cook for 2 hours, spooning off any fat, until the ribs are fork-tender. Remove the ribs and keep warm.
Strain the broth mixture and return to the pot. Cook over medium-high heat for 20 minutes or until the liquid is reduced. Serve the ribs with the sauce.

	Red Wine Braised Short Ribs with Smashed Fall Vegetables
	Ingredients 5 lb. beef short ribs ⅓ cup all-purpose flour 1 tbsp. olive oil 1 large Spanish onion, sliced 3 large carrots, cut into 2" pieces 2 stalks celery, cut into 2" pieces 2 cloves garlic, chopped 1 tbsp. chopped fresh rosemary 4 cups Swanson® Beef Broth 1 cup dry red wine	1¾ cups Swanson® Vegetable/Chicken Broth 1 small butternut squash (about 1½ lb.), peeled and cut into 1" pieces 1 medium sweet potato, diced ½ lb. turnips, cut into quarters 1½ lb. parsnips, thickly sliced 1 Spanish onion, cut into quarters 2 cloves garlic
Method Coat the ribs with the flour and seasonings as desired. Heat the oil in an 8-quart saucepot over medium-high heat. Add the ribs in 2 batches and cook until they’re well browned on all sides. Remove the ribs with a slotted spoon and set them aside. Add the onions to the pot and cook for 5 minutes. Add the carrots, celery, garlic and rosemary. Cook for 3 minutes. Add the beef broth and wine. Return the beef to the pot. Heat to a boil. Reduce the heat to low. Cover and cook for 1 to 1½ hours, or until the meat is very tender. While the ribs are cooking, prepare the smashed vegetables: Place vegetable broth, squash, sweet potato, turnips, parsnips, onion and garlic in a 4-quart saucepot over high heat. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender. Drain vegetables, reserving the liquid. Mash the vegetables with ½ to 1 cup reserved broth using a potato masher until the vegetables are desired consistency. Serve with the ribs

Texas Cowboy Chili

Ingredients

1 lb. beef sirloin steak OR top round strips for stir-fry

1 tbsp. olive oil

1 medium onion, chopped

1 small green pepper, chopped

1 tsp. ground cumin

1 tbsp. all-purpose flour

1 cup Pace® Chunky Salsa

1¾ cups Swanson® Beef Broth

Method
CUT beef strips crosswise into small cubes.
HEAT oil in nonstick saucepot. Add beef and cook until browned and juices evaporate, stirring often.
ADD onion, pepper and cumin and cook until vegetables are tender-crisp. Stir in flour and cook 1 min.
ADD salsa and broth. Heat to a boil. Cook over low heat 20 min. or until done.

Spicy Beef & Broccoli Pinwheels

Ingredients

½ pkg. Pepperidge Farm® Frozen Puff Pastry Sheets

1 lb. boneless beef sirloin steak OR top round steak, 3/4" thick

2 tbsp. cornstarch

1¾ cups Swanson® Beef Broth

1 tbsp. soy sauce

½ tsp. crushed red pepper

2 tbsp. vegetable oil

4 cups broccoli flowerets

2 green onions, sliced

Method
THAW pastry sheet at room temperature 40 min. Preheat oven to 400°F.
UNFOLD pastry on lightly floured surface. Cut into 4 squares. Cut 3" slits from corners to centers of squares. Fold every other point to center to form a pinwheel. Press firmly to seal. Place on baking sheet. Bake 15 min. or until golden.
SLICE beef into very thin strips. Mix cornstarch, broth, soy and red pepper.
HEAT half the oil in skillet. Add beef and stir-fry until browned. Remove beef.
ADD remaining oil. Add broccoli and onions and stir-fry until tender-crisp.
ADD cornstarch mixture. Cook and stir until mixture boils and thickens. Return beef to skillet and heat through. Serve over pastry pinwheels.

Hearty Lasagna Soup

Ingredients

1 lb. ground beef

¼ tsp. garlic powder

28 oz. Swanson® Seasoned Beef Broth with Onion

14½ oz. diced tomatoes

¼ tsp. dried Italian seasoning

1½ cups uncooked mafalda or corkscrew pasta

¼ cup grated Parmesan cheese

Method
COOK beef with garlic in skillet until browned. Pour off fat.
ADD broth, tomatoes and Italian seasoning. Heat to a boil.
STIR in pasta. Cook over medium heat 10 min. or until pasta is done. Stir in cheese. Serve with additional cheese if desired.

Steakhouse Onion Beef & Pepper Stir-fry

Ingredients

1 lb. boneless beef sirloin steak steak, 3/4" thick

3 tbsp. cornstarch

14 oz. Swanson® Seasoned Beef Broth with Onion

1 tbsp. soy sauce

1/4 tsp. garlic powder

2 cups fresh OR frozen green OR red pepper strips

4 cups hot cooked rice, cooked without salt

Method
SLICE beef into very thin strips. Mix cornstarch, broth, soy and garlic powder until smooth.
STIR-FRY beef in medium nonstick skillet until browned and juices evaporate.
ADD peppers. Stir cornstarch mixture and add. Cook and stir until mixture boils and thickens, stirring constantly. Serve over rice.

Savory Pot Roast & Harvest Vegetables

Ingredients

2 tbsp. vegetable oil

3 lb. boneless beef bottom round roast

14 oz. Swanson® Seasoned Beef Broth with Onion

¾ cup V8® 100% Vegetable Juice

2 cups fresh OR frozen baby whole carrots

3 medium potatoes, quartered

3 stalks celery, cut into 1" pieces

2 tbsp. all-purpose flour

¼ cup water

Method
HEAT oil in saucepot. Add roast and cook until browned on all sides. Pour off fat.
ADD broth and vegetable juice. Heat to a boil. Cover and cook over low heat 1 hr. 45 min.
ADD vegetables. Cover and cook 30 min. or until vegetables are tender. Remove roast and vegetables and keep warm.
MIX flour and water. Add to saucepot. Cook and stir until mixture boils and thickens. Serve with roast and vegetables.

Pot Roast

Ingredients

2 tbsp. vegetable oil

4 lb. beef bottom round roast

2 cups V8® 100% Vegetable Juice

⅛ tsp. garlic powder OR 1 clove garlic, minced

¼ tsp. pepper

6 medium potatoes, cut into quarters

6 medium carrots, cut into 2" pieces

2 medium onions, cut into wedges

2 tbsp. all-purpose flour

Method
HEAT oil in saucepot. Add roast and cook until browned. Pour off fat.
ADD 1¾ cups vegetable juice, garlic and pepper. Heat to a boil. Cover and cook over low heat 1 hr. 45 min., turning roast occasionally.
ADD potatoes, carrots and onions. Cover and cook 45 min. or until roast is fork-tender.
REMOVE roast and vegetables to platter. Mix flour and remaining vegetable juice. Stir into saucepot. Cook and stir until mixture boils and thickens. Serve with roast and vegetables.

Irish Spiced Beef

Ingredients

3 tbsp. packed brown sugar

2 tsp. ground cloves

2 tsp. ground allspice

2 tsp. ground cinnamon

1 tsp. cracked black pepper

4 lb. beef bottom round or chuck pot roast

1¾ cups Swanson® Beef Broth

12 fl. oz. stout or dark beer

Hot boiled potatoes (optional)

Chopped fresh parsley

Method
MIX brown sugar, cloves, allspice, cinnamon and pepper in bowl. Add roast and turn to coat. Cover and refrigerate 12 hr. or overnight.
REMOVE roast and place in oven-safe saucepot.
ADD broth and beer. Cover and bake at 350°F. for 3 hr. or until roast is fork-tender. Remove roast and let stand 10 min. Thinly slice roast. Serve with pan juices and boiled potatoes, if desired. Sprinkle with parsley.

Roast Beef with Gravy

Ingredients

3½- to 4-lb. boneless beef bottom round roast

1¾ cups Swanson® Beef Broth

3 tbsp. all-purpose flour

Method
PLACE beef in roasting pan. Roast at 350°F. for about 1 hr. or until thermometer reads 155°F., basting frequently with some of the broth. Remove roast.
MIX 1 tbsp. drippings and flour in roasting pan. Gradually stir in remaining broth. Cook and stir until mixture boils and thickens. Slice roast and serve with gravy.

Salsa Party Meatballs

Ingredients

2½ lb. ground beef

6 tbsp. dry bread crumbs

¼ cup milk

2 eggs

1 tsp. garlic powder

4 green onions, chopped

1 cup shredded Cheddar cheese

2 tbsp. olive or vegetable oil

2 jars (16 oz. each) Pace® Chunky Salsa

Method
MIX beef, bread crumbs, milk, egg, garlic powder, green onions and 2 tbsp. cheese. Form into 30 (1½”) meatballs. HEAT oil in large nonstick skillet and cook meatballs until browned.
STIR in salsa and heat to a boil. Cover and simmer for 8 min. Stir in remaining cheese and cook for 1 min. or until cheese melts. Sprinkle if desired with additional chopped green onions. Serve with toothpicks.

Asian Tomato Beef

Ingredients

2 cans Campbell's® Condensed Tomato Soup

⅓ cup soy sauce

⅓ cup vinegar

¼ tsp. pepper

3½ lb. boneless beef round steak ¾" thick, cut into strips

6 cups broccoli flowerets

8 cups hot cooked rice

1½ tsp. garlic powder

Method
MIX soup, soy, vinegar, garlic, pepper and beef in slow cooker. Cover and cook on LOW 7-8 hr. or until done.
STIR Add broccoli. Cover and cook on HIGH 15 min. or until broccoli is tender-crisp.

Veal escalope with ham and sage, Roma-style

Ingredients

400 g veal, cut into thin slices
120 g ham, cut into thin slices
16 sage leaves
45 g unsalted butter
Salt
Pepper
Toothpicks

Method

Remove fat from veal. Half them. Cut slices of ham into pieces with same dimensions of veal slices. Wash sage leaves and pat dry.
Spread out and pound veal; lay a slice of ham, a sage leaf and another slice of ham on each one, securing with a toothpick.
Melt butter in flameproof casserole, arrange saltimbocca, season to taste with salt and cook for 1-2 minutes over high flame. Remove from casserole; pour in 2 tbsp warm water and reduce cooking juice over high flame.
Serve with this sauce.

Veal shank salad

Ingredients
2 veal shanks
1 stick of celery, washed
1 carrot, peeled
2 young onions, finely sliced
Parsley, finely chopped
8 tbsp olive oil
Salt
Pepper

Method
Singe, scrape and wash shanks. Put together with carrot and celery in large saucepan; season to taste with salt. Then cover with cold water and bring to the boil. When water boils, lower flame and keep on cooking until meat comes off the bone. (almost 2½ hours)
Remove shanks from water, let them cool and cut meat into thin strips. Put them in bowl and season with onions, parsley and olive oil. Add also a pinch of pepper. Stir and serve .

Boiled beef, Italy-style

Ingredients
1 Kg beef with no fat
1 carrot, peeled
1 medium size onion, peeled
1 stick of celery, cleaned
Salt

Method
Put all vegetables together with meat in large pan. Cover with cold water, season to taste with salt and bring to the boil over high heat. When water begins boiling, lower flame and keep on cooking, half-covered, until meat is tender. Add hot water only if necessary.

Boiled & marinated beef

Ingredients
800 g cold boiled beef
2 glasses of vinegar
1 glass of white wine
2 tbsp dried rosemary
2 tsp dried bay leaves
1 onion, sliced
4 tbsp olive oil
Salt

Method
Prepare marinade. Let onion fry lightly in olive oil in pan over low heat (don't let it brown). Add aromatic herbs and pour in vinegar. Let vinegar boil very slowly until half reduced. Add wine and half a glass of water. Boil for few minutes.
Meanwhile take away meat from fridge, cut into thin slices and arrange on bottom of large bowl.
Pour marinade into bowl to cover meat slices. Let cool and chill. Take away from fridge at least 30 minutes before serving.

Little meatballs and sweet & sour vegetables

Ingredients

For the little meatballs
500 g minced veal
1 egg
Stale bread (a roll)
4 tbsp dried chives
4 tsp dried marjoram
2 tbsp parsley, finely chopped
2 tbsp grated "Parmesan" cheese,
Salt
Breadcrumbs
olive oil for frying

For the kebabs
2 450 g cans sweet sour veg.
200 g cheese, cubed
Com salad
20-24 skewers
A loaf

Method
Prepare the little meatballs. Soak stale bread in warm water. In large bowl, put bread, squeezed of its soaking water, minced veal, herbs, beaten egg and grated "Parmesan" cheese. Season to taste with salt and mix all ingredients with moistened fingers until you obtain a soft dough. If dough is too soft, add 2 tbsp breadcrumbs. Form mixture into ½" meatballs and dip them into breadcrumbs.
Heat olive oil in wide frying pan over medium heat. Add meatballs and brown on all sides, shaking pan frequently, so balls keep their round shape. Drain well. Let cool.
Now prepare the kebabs. Ingredients must be alternated on skewers; meatballs with cubed cheese and com salad or meatballs with sweet & sour vegetables.
Put kebabs on a loaf.

Thai Beef salad (Yam Nua)

Ingredients
1 Large New York cut (300g)
2 cloves chopped Garlic
3 tbsp chopped Shallots
/Spring Onions
3 - 5 hot Chilies
3 sliced Red Shallots
Juice of 1 - 2 limes
Small bunch of Mint leaves
Small bunch of Coriander leaves
½ tbsp sugar
Fish Sauce

Method
Trim steak of fat and cook to medium rare.
Add all dry ingredients together. Add juice from 1 lime and about a tbsp of fish sauce and check for seasoning, adding more sugar, fish sauce or lime juice if needed
Once steak has cooled, cut into thin slices and add it and Coriander and Mint to salad
Toss together and serve.

Braised veal with olives

Ingredients
1 kg veal or lean beef
250g big green olives, pitted
500g tomatoes, diced/tinned
180 ml olive oil
2 bay leaves
Salt and pepper
Boiled new potatoes to serve.

Method
Slice meat into thick portions and brown in hot oil in heavy pan. Add sufficient water to prevent sticking and simmer about 2 hours.
Add tomatoes, olives and season and simmer for about 5 minutes

Braised Beef Roll with Red Wine
and Metaxa

Ingredients

2 kg boneless lean braising steak

2 large onions, peeled & cut into slivers

2 large tomatoes, peeled, seeded
& diced

2 large carrots, peeled and diced

3 cloves of garlic, peeled, left whole

250 ml dry red wine

125 ml Metaxa 3 Stars

250 ml olive oil

Salt and pepper, pinch of thyme

500 ml good beef stock

Method
Lightly season beef with salt, pepper and thyme. Shape into a neat roll and tie up with string. Heat olive oil in big heavy casserole with lid and brown meat on all sides. Remove meat to plate and add vegetables, red wine and stock. Stir thoroughly. Return meat to pot. Cover and simmer over low heat or in a low oven until meat is tender. Remove meat and keep warm. Either put vegetables and sauce through a mouli or whiz in food processor. Return to pan and reheat, adding Metaxa. Simmer to reduce to desired consistency. Remove string, slice beef and serve with sauce.

Braised Beef and Aubergines

Ingredients
250 ml olive oil

1 kg long aubergines, washed, cut
lengthwise into ¼s,soaked in salt water 1hr

2 garlic cloves, finely sliced

1 kg stewing beef, cut into portions

2 large onions, roughly chopped

15 ml parsley, finely minced

2 large ripe tomatoes, cubed

250 ml good beef stock

125 ml water

5 ml lemon juice

Salt and pepper

Method
Heat half the olive oil in flameproof casserole and brown meat. Add strained aubergine pieces and remove from heat. Combine tomatoes, onions, parsley, garlic, lemon juice, stock and water and pour over meat and aubergines. Pour over remaining oil. Cover and bake in a hot oven for 20 minutes. Reduce heat and simmer for a further hour.

Soutzoukakia Smyneika

Ingredients
500g minced beef

1 cup stale crust less bread

Cumin, salt and pepper

4 ripe tomatoes

2 cloves of garlic, crushed

Pinch of sugar

Olive oil for frying

Method
Soak bread and squeeze out excess water. Mix meat with bread, garlic, cumin, salt and pepper. Knead mixture and shape it into short sausage-shaped rolls. Fry in oil. Peel and chop tomatoes and puree through a food mill. Put them into clean frying pan with sugar, salt and pepper and let sauce simmer for about 10 minutes. Add meat rolls and cook a short while longer before serving.

Beef Rendang Dendeng

Ingredients

500g beef, cut into chunks across the grain

3/4 cup oil

3 stalks lemon grass, bruised

2 1/2cm galangal (lengkuas), bruised

Ground:

20g dried chillies (soaked) or 4 tbsp ground chilli paste

20g shallots

1/2 tbsp belacan granules
1 cup beef stock

Seasoning:

1 tbsp vinegar or 1 tbsp lime juice

4 tbsp sugar

1/2 tbsp salt

A few drops thick black soy sauce for colour

Method
Cook beef chunks in two cups water for 20 minutes. Remove the chunks and cut into thick slices across the grain. Heat oil and stir-fry the beef slices. Dish out and drain well.
Reheat wok with 3 tbsp oil and fry galingale and lemon grass. Add ground ingredients and fry for a few minutes until fragrant and oil separates. Put in cooked meat and beef stock and mix well. Bring to a boil then lower heat and simmer for 20 minutes until beef is tender and gravy is thick. Add seasoning.

Curry Lemak Ox Tripe

Ingredients

350g ox tripe

2 thin slices ginger

2 cups water

2 tbsp oil

200g white radish, cut into chunky pcs

Ground ingredients:

15 pieces chilli padi (more if preferred)

2cm piece ginger

2 shallots

1cm piece galangale (lengkuas)

3cm piece fresh turmeric root

1 stalk lemon grass, smashed

1 small turmeric leaf (daun kunyit)

2 pieces dried tamarind skin (asam keping)

2 green chillies, seeded and slit into halves

2 tbsp thick coconut milk

2-1/2 cups water

Seasoning:

half tsp salt or to taste

half tsp sugar or to taste

1 tsp chicken stock granules

Method
Trim off excess fat from ox tripe. Wash well. Bring to a boil with ginger and water. Cover and simmer for one and a half to two hours. Drain and set aside.
Heat oil and saute lemon grass and ground ingredients until fragrant. Add ox tripe, turmeric leaf, tamarind skin and stir-fry well. Add water and coconut milk. Bring to a boil, then simmer over medium-low heat for 30 minutes.
Add radish and green chillies, and continue to simmer until ox tripe is tender. Add seasoning and cook for another five to six minutes.

Perak Rendang Tok

Ingredients

1kg Australian beef topside, cut into fairly large cubes

1/2 cup grated coconut

2 coconuts, grated and squeezed for thick coconut milk then add 2½ cups water to the
residue to mix and squeeze out for general santan

(A) Finely pounded and mixed:

10 fresh chillies, seeded

10 dried red chillies, seeded

4cm galangal

1 tsp jintan manis

1 tsp jintan putih

1 tsp turmeric powder

1 tsp ground white pepper

1/2 tsp ground black pepper

(B) Spices:

4cm cinnamon stick

7 buah pelaga

6 cloves

2 star anise

(C):

2 stalks lemon grass, smashed

3 pieces asam keping

1 pandan leaf, knotted

1 turmeric leaf, slightly shredded and knotted

Seasoning:

1 tsp salt or to taste

2 tsp gula Melaka

4 kaffir lime leaves (daun limau purut), torn

Method
Marinate beef cubes overnight with 2 tbsp of the ground ingredients (A).
Fry the grated coconut till golden, then pound finely (the result is called kerisik).
Heat coconut milk with the pounded ingredients (A) and spices (B) in a deep pot or earthen pot until mixture comes to a boil.
Add the marinated beef and ingredients (C) and simmer over low heat for 1½ to two hours.
Stir occasionally to prevent the meat from sticking to the pot. Add the kaffir lime leaves.
When the gravy becomes thick, add the kerisik and lower the heat. Stir briskly until mixture is thick and gravy coats the meat evenly.
Add seasoning to taste.

Potato & Rambutan Cutlet (Bergedil Rambutan)

Ingredients

250g potatoes, boiled and peeled

100g minced beef

3 young kaffir lime leaves, finely sliced

1 tablespoon chopped coriander

1 medium-sized onion, peeled and chopped

1 tablespoon fried shallot crisps

1 pinch white pepper

1/4 teaspoon salt, or to taste

6 rambutans, peeled and seeded
2 tablespoons flour
300ml oil, for deep frying
1 egg, beaten

Method
In a mixing bowl, mash the potato and mix it with the minced meat. Add the rest of the ingredients except rambutan and egg. Mix well.
Shape the mixture into a cutlet around the rambutan, so that the rambutan forms the middle. Coat the cutlet lightly with flour.
Heat oil in a wok. Dip the cutlet into the beaten egg and deep fry until golden brown.

Rendang-In-a-Jiffy

Ingredients

600g beef, cut into thick slices

2 cups thick coconut milk

2 stalks lemon grass, lightly smashed

2 green chillies, seeded and halved

1 tomato, quartered

1 piece dried tamarind skin

2 tbsp kerisik

Grind:

5 bird chillies (cilipadi)

2cm piece galangal

2cm piece ginger

2cm piece fresh turmeric root

10 shallots

6 cloves garlic

Combine with:

2½ tbsp chilli boh

3 tbsp oil

2 tbsp sliced shallots

1 tsp sliced garlic

Seasoning:

1 tbsp dark brown sugar

1 tsp salt or to taste

½ tsp Maggi beef stock granules

Method
Mix the beef slices with half of the ground ingredients and marinate for one to two hours.
Put oil, shallots and garlic in a microwave-safe casserole and cook on power high for two to three minutes, uncovered. Remove shallots and set aside.
Add the thick coconut milk and the rest of the ground ingredients into the oil in the casserole and cook on power low for 10 minutes. Stir in meat and lemon grass; cook covered on power high for 25 minutes.
Remove casserole from microwave and add green chillies, tomato and tamarind skin. Cook covered on power medium high for another 10 minutes.
Add kerisik and seasoning and continue to cook covered on power medium for 10 more minutes or until gravy thickens. Add shallots and garlic, and stir.

Indonesian Beef Curry

Ingredients

600g beef, cubed

6 cups water

1 thumb-sized piece old ginger,
smashed

1 thumb-sized piece galangal,
smashed

1/2 a piece fresh turmeric leaf,
shredded and knotted

1 stalk lemon grass, smashed

2 kaffir lime leaves, torn

1 tomato, halved

1 fresh red chilli, halved and seeded

1 lime, squeezed for juice

4 tbsp oil

Ground ingredients (combined)

14–15 dried chillies, soaked and seeded

10 shallots

6 cloves garlic

1½ cm piece ginger

5 candlenuts

1 star anise

3 cloves

3cm cinnamon stick

Seasoning

1 tsp sugar or to taste

1/2 tsp salt

1 tbsp fish sauce

Method
Put beef in a heavy-based saucepan. Add ginger and water. Bring to a low simmering boil, then cook over a gentle heat until meat is cooked.
Heat oil in a wok and fry ground ingredients, star anise, cloves and cinnamon stick until oil rises.
Add tomato, chilli, galangal and lemon grass. Fry until fragrant.
Pour cooked sauce ingredients into beef. Add turmeric leaf and continue to cook, stirring frequently until sauce thickens.
Squeeze in lime juice and add seasoning and kaffir lime leaves. Bring to a boil and dish out.

Curried Corned Beef

Ingredients

200g tinned corned beef, cut into slices and mashed lightly

2 big onions, cut into big cubes

2 potatoes, cut into wedges and parboiled

2 tbsp Maggi sambal tumis paste

1 tsp Maggi beef stock granules

1/2 tsp sugar

1/4 cup tamarind juice

2 sprigs curry leaves

Method
Heat wok with oil. Saute big onions till soft. Add in curry leaves and stir well till aromatic.
Add in sambal tumis paste and tamarind juice. Stir fry well then add in corned beef, beef granules and sugar. Stir well and bring to a boil.
Add the potato wedges and simmer till gravy is thick.

Sizzling Beef

Ingredients

200g beef (tenderloin), sliced into thin
pieces

25g young ginger, sliced thinly

Marinate beef slices for 1/2 hour with:

1 tbsp oyster sauce

1 tsp light soya sauce

A dash of pepper

A pinch of salt

1/2 tsp sugar

1 tsp tapioca flour

1 tsp sesame oil

1 tsp chopped garlic

2 stalks spring onions, cut into 3cm lengths

3 tbsp water

1 tsp Maggi beef stock granules

Thickening (combine):

1 tsp cornflour

1 1/2 tbsp water

Method
Fry garlic and sliced ginger in 2 tbsp oil. Add the marinated beef slices and saute over medium-high flame. Add water and beefstock granules. Mix in thickening and stir-fry well. Dish out and leave aside.
Heat a hot plate with 1 tbsp oil until it is very hot. Pour the pre-fried beef dish onto the hot-plate, add some spring onion slices and top up with a dash of sesame oil.

Stewed Oxtail

Ingredients

400g oxtail, chopped

For marinade:

1 tbsp oyster sauce

1 tsp light soy sauce

1/4 tsp pepper

1/4 tsp sugar

1/8 tsp salt

200g carrot, cut into chunky pieces

100g dried black mushrooms, soak

2 tbsp oil

2 cloves garlic, chopped

(A):

1 star anise

2cm cinnamon stick

1/4 tsp black peppercorns, crushed

1 piece (20-sen size) dried mandarin peel

For roux:

3 shal1ots, thinly sliced

2 tbsp oil

2 tbsp light protein flour

For sauce, combine:

1 1/4 to 1 1/2 litres water

1/2 tsp salt or to taste

1/2 tsp dark soy sauce

1 tsp beef stock granules

Method
Wash oxtail and drain dry. Marinade for 30 minutes. Heat oil in a saucepan and fry garlic till fragrant. Add oxtail and fry until well-heated through.
Add ingredients (A) and fry for a minute. Add carrot, mushrooms and combined sauce ingredients. Bring to a boil, then lower heat and simmer for one and a half to two hours until oxtail is tender.
Heat oil in a wok and fry sliced shallots till golden brown. Dish up, leaving oil behind. Turn off the heat, add the flour and gradually mix the roux.
Turn on the heat gently and stir mixture in the wok until the flour and oil are well mixed and turn golden brown. Add a ladle of stock from the oxtail stew to lighten the roux. Pour the roux onto the stew to thicken the dish. When the sauce thickens, dish out.

Vietnamese Beef Steaks

Ingredients

1/2 cup MAGGI® Light Soy Sauce

2 tbsps MAGGI® Oyster Sauce

2 tbsps MAGGI® Tomato Ketchup

1 tsp MAGGI ® Chilli Sauce

3 cm fresh ginger, pounded finely

4 shallots, pounded finely

1kg beef steaks

Some freshly ground black pepper

Salt to taste

1 cup beer (optional)

Knobs of butter

Method
Marinate beef with ingredients overnight. Drain steaks and let it stand for about 10 minutes before cooking.
Grill over charcoal fire, cooking slowly and evenly, basting frequently with the remaining marinade and butter. Cook for about 8 –10 minutes on each side.

Thai Green Beef Curry

Ingredients

250g sliced beef (topside)

To blend:

80g green chillies

20g green cili padi

100g shallot

100g garlic

50g lemon grass (serai)

20g black pepper powder

30g daun selasih (basil leaves)

10g kaffir lime leaves (sliced)

60g eggplant (cubed)

100ml coconut cream

1 lime (squeeze for juice)

20ml fish sauce

Method
Heat pot and add coconut cream with blended ingredients. Cook for about 10 minutes. Lower the heat after a few minutes. Add sliced braised beef, lime juice, fish gravy and seasoning. Leave to cook for 10 minutes. Add kaffir lime leaves and daun selasih just before serving.

Tom Yam Beef Balls

Ingredients

500g lean beef, ground

1 beef bouillon cube

1 can pineapple chunks in syrup

1/4 cup flour

1 tom yam cube

1 cup hot water

2 tbsp tomato sauce

3 tbsp chilli sauce

1 tsp sugar

1 tsp cornstarch

2 small bird-eye chilli

1 tbsp shallot, minced

1 tsp garlic, minced

2 stalks coriander root

1/4 cup coriander, cut into lengths

oil

Method
Dissolve the tom yam cube in the hot water and set aside to cool. Once it is cooled, mix in the tomato and chilli sauce, sugar and cornstarch. Set aside.
Cut about 10 pineapple cubes into halves.
Mix the ground beef with the beef bouillon/stock cube thoroughly. Divide into 18 to 20 balls, depending on how large you want them to be.
Insert the halved pineapple cubes into the balls and coat lightly with flour.
Deep fry the beef balls till golden brown and drain on absorbent paper.
Using one tablespoon oil, fry the shallot, garlic, coriander root and bird-eye chilli till fragrant.
Pour in the gravy mix and add the remaining pineapple cubes together with the beef balls. Bring to a boil, making sure all the beef balls are well coated with the sauce.

Chunky Beef and Vegetable Soup

Ingredients
2 tbsp olive oil or light vegetable oil
1 medium-sized onion, cut into 0.5cm
1 leek, thinly sliced
1 small carrot, quartered lengthwise and sliced thickly
1 rib celery, cut into 0.5cm
300g beef (chuck tender or topside), cut into 1cm cubes
2 large, ripe tomatoes, skinned and cut into 1cm cubes
1.5 litres beef stock or water *

150g shelled borlotti beans (optional)

1 small courgette (zucchini), quartered lengthwise and thickly sliced

10-12 french beans, cut into 1cm lengths

1 cup cabbage, diced into 2cm pieces

10 fresh mushrooms (button, shiitake or oyster), thinly sliced

2tsp tomato paste

1 handful of spinach leaves, roughly chopped

Salt and pepper to taste

Method
Heat oil in a pan and saute onion, leek, carrot and celery over medium heat until softened but not browned (about 12 minutes). Add beef and tomatoes and cook for 10 minutes before adding stock (or water). Bring to boil, then turn down heat. Simmer for one hour, until beef is tender. Halfway through, add borlotti beans.
Add mushrooms, courgette, french beans and cabbage and simmer 15 minutes or until vegetables are tender. Stir in tomato paste and season to taste with salt and pepper. Just before taking pan off heat, add chopped spinach and stir for a few moments.
Ladle hot soup into deep bowls and serve with cooked pasta or bread.

* This soup is best if made with beef stock (made by gently simmering 1.5kg of beef bones with 1 quartered onion, 1 thickly sliced carrot and 1 rib thickly sliced celery for two hours. Strain and discard solids). But in a pinch, water will do, as the soup has plenty of vegetables and beef to give it a good flavour. Don’t bother using stock cubes!
A real medley of vegetables gives this soup plenty of flavour.

Original Recipe Beef Carpaccio

Ingredients

240g sashimi-grade beef fillet (*Sashimi-grade meat and fish are available from chilled counters of good supermarkets.)

Dressing:

1 egg yolk

1 teaspoon white wine vinegar

1 teaspoon Worcestershire sauce

1 tablespoon lemon juice
1 pinch horseradish powder or mustard

Salt and pepper to taste

125ml olive oil

1 tablespoon milk

1 tbsp chicken broth or water
(to thin the mayonnaise)

Method
Chill the meat well. Using a razor-sharp knife, slice the meat paper-thin. Arrange the slices of meat on a plate to cover the surface completely. Drizzle the dressing decoratively over the meat in ribbons. Serve immediately.

To prepare the dressing: Place the egg yolk, wine vinegar, Worcestershire sauce, lemon juice, mustard and a little salt and pepper in a mixing bowl, and beat the mixture with a whisk. Add the oil slowly in a steady stream as you continue beating until the mixture is smooth. Beat in the milk and a little broth or water, if required, to thin the mayonnaise to a thin sauce that just coats the back of a wooden spoon. Adjust the seasoning to taste.

Oxtail Soup

Ingredients
(A):

1/2 cup cooking oil

50gm starnise

50gm cloves

50gm cardamon

50gm cinnamon stick

(B):

200gm shallots

100gm garlic

100gm ginger
(C):

1/2kg oxtail

(D):

1 1/2 litres water

(E):

300gm carrots

300gm potatoes

300gm celery

Garnishing:

Deep fried shallots

Spring onions

Coriander

Method
Ingredients (B) should be sliced thickly and ingredients (E) diced to cubes. Boil the oxtail until it flakes off the bones.
Heat oil in pot and fry ingredients (A) for two minutes until aromatic, then add (B) until the mixture sweats. Stir in kurma powder and add water remaining from the oxtail.
Add (E) and boil for five minutes before adding the cooked oxtail. Season to taste and garnish before serving.

Chinese Style Beef Steak

Ingredients

3 pieces (600g) Australian beef
tenderloin, cut into 1cm thick slices of
200g each

3 tbsp oil

1 onion, sliced thinly

3 button mushrooms, sliced thinly

Marinade:

1/2 tbsp garlic juice

1/2 tbsp onion juice

1 tbsp light soy sauce

1/2 tbsp ginger juice

1/2 tbsp oyster sauce

1/8 tsp pepper

1/2 tsp sesame oil

1 tbsp Shao Hsing Hua Tiau wine

1/2 tbsp sugar

2 tbsp water

2 tbsp cornflour

Sauce:

1 tbsp tomato sauce

1/2 tbsp black vinegar

1/2 tbsp Worcestershire sauce

1/8 tsp salt

1/2 tsp sugar

1/2 tsp chicken stock granules

1/8 tsp pepper

1/2 tsp sesame oil

1/2 tsp dark soy sauce

1/2 tsp cornflour

2 tbsp water

Method
Trim excess fat from the beef pieces then pound beef slices with a meat mallet to tenderise. Combine marinade ingredients in a bowl. Add in beef slices and marinate for several hours, preferably overnight.
Heat oil in a non-stick pan. Fry meat slices over medium heat till lightly brown on both sides. Dish up, cut into neat thin slices and place on individual sizzling hot plates.
Fry onion in remaining oil until soft and fragrant. Add button mushrooms and stir in sauce ingredients. Cook till gravy turns thick. To serve, pour gravy over meat and serve immediately.