MARCH 17, 1997
Beef stroganoff isn't just for company when you use this easy-to-fix recipe from the Beef Board and Industry Council.
1 lb. beef round tip steaks, cut 1/2" to 1/4" thick
4 c. uncooked wide egg noodles (approx. 5 oz.)
4 tsp. vegetable oil, divided
1 clove garlic, crushed
1/4 tsp. salt
1/4 tsp. pepper
1/2 lb. sliced (1/2" thick) mushrooms (approx. 3 c.)
1 pkg. (3/4 oz.) brown gravy mix
1 c. cold water
1/4 c. dairy sour cream
Cook egg noodles according to package directions; keep warm. Meanwhile, stack beef steaks. Cut lengthwise in half and then crosswise into 1" wide strips. In large nonstick skillet, heat 2 tsp. oil over medium-high heat until hot. Add beef and garlic (1/2 at a time); stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt and pepper.
In same skillet, cook mushrooms in remaining 2 tsp. oil 2 minutes or until tender, stirring occasionally. Remove skillet from heat. Add brown gravy mix and water; blend well. Return skillet to heat; bring to a boil. Reduce heat to low; simmer 1 minute or until sauce is thickened, stirring frequently.
Return beef to skillet; heat through, about 1 minute. Serve over noodles and top with sour cream (may use light sour cream if desired).
Classic Kung Pao Chicken
1 lb. boneless, skinless chicken pieces
1 Tbsp. plus 1/4 c. stir-fry sauce
1 tsp. vinegar
1/2 to 3/4 tsp. crushed red pepper
1/4 tsp. cornstarch
3 Tbsp. vegetable oil, divided
1 large clove garlic, minced
1 large onion, chunked
2 small green bell peppers, chunked
2/3 c. unsalted roasted peanuts
Cut chicken into 1-inch square pieces; coat with 1 Tbsp. stir-fry sauce in small bowl and let stand 30 minutes. Meanwhile, combine 1/4 c. stir-fry sauce, vinegar, and red pepper; set aside. Dissolve cornstarch in 2 Tbsp. water; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and garlic and stir-fry 3 minutes; remove. Heat remaining oil in same pan. Add onion; stir-fry 1 minute. Add bell pepper; stir-fry 4 minutes longer. Add chicken, stir-fry sauce mixture, cornstarch mixture, and peanuts; cook, stirring, until sauce boils and thickens. Serve immediately.
Herb Baked Chicken
3/4 c. soy sauce
2 Tbsp. vinegar
1 large clove garlic, pressed
1 tsp. dried oregano leaves, crumbled
3 lb. frying chicken pieces
Combine soy sauce, vinegar, garlic, and oregano; pour over chicken in large shallow baking pan. Turn chicken pieces over several times to coat both sides with sauce. Arrange pieces in single layer, skin side down. Cover pan with aluminum foil; seal edges tightly. Bake in 375 F oven 20 minutes. Turn chicken pieces over; cover and bake 25 minutes longer, or until chicken is no longer pink in center. Discard foil; brush chicken with pan drippings. Turn on broiler and place oven rack at top position for broiling. Broil chicken in pan drippings 5 minutes, or until skin is golden brown and crispy.
Four Cheese Baked Penne
1 1/2 oz. margarine
1 oz. all-purpose flour
2 cans (12 oz. each) evaporated milk
1/3 Tbsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. ground nutmeg
1/2 lb. pizza four cheese: Mozzarella, Provolone, Romano and Parmesan cheese, shredded
3/4 lb. Penne, dried
2 oz. Parmesan cheese, finely shredded
Melt margarine in saucepan; add flour. Cook and stir over low heat for about 3 minutes. Stir in evaporated milk. Continue to cook, stirring occasionally, until sauce is thickened. Add salt, cayenne, and nutmeg. Stir to mix. Remove pan from heat and stir in pizza cheese. Set sauce aside. Cook penne in pot of salted boiling water until tender but firm. Drain without rinsing. Combine hot pasta with the cheese sauce. Pour mixture into greased steamtable pan. Sprinkle Parmesan cheese evenly over top. Bake in an oven at 350 F for approximately 40 minutes. Serve golden brown and bubbling hot.
1 (16 oz.) can sauerkraut
1/2 c. apple juice
1/4 c. chopped onion
8 slices rye bread
3 Tbsp. Savory Butter (recipe follows)
1/2 lb. sliced corn beef
6 oz. sliced Swiss cheese
1/2 c. 1000 island dressing
Dill pickle spears, if desired
In a medium saucepan, combine sauerkraut, apple juice, and onion. Cover and simmer 15 minutes. Spread 1 side of each slice of bread with Savory Butter (recipe follows). Prepare 2 sandwiches at a time as follows: On a griddle or large skillet, place 4 slices of bread, buttered side down. Top 2 of the slices with half the corned beef and the other 2 slices with half the cheese. Grill bread until crisp and golden brown. Remove bread slices; place on a baking sheet and keep hot in a warm oven. Repeat with remaining bread, corned beef and cheese. Spread 1000 island dressing over corn-beef-covered slices. Using a slotted spoon, put a generous layer of sauerkraut mixture on top of each. Place cheese-covered bread slices on top of sauerkraut mixture, cheese-side down.
1/2 c. butter, room temperature
1/8 tsp. garlic powder
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. paprika
Salt to taste
In a small bowl, beat butter until softened. Add garlic powder, mustard, Worcestershire sauce, and paprika. Beat until light and fluffy. Season to taste with salt. Store in an airtight container in refrigerator up to 6 weeks. Allow to soften at room temperature 15 to 20 minutes before using.
1 lb. ground beef
1 c. plain bread crumbs
1/4 c. grated Parmesan cheese
1/4 c. finely chopped onion
1 Tbsp. Italian dressing
1 (14 oz.) jar marinara sauce
Heat oven to 350 F. In large bowl, mix all ingredients except marinara sauce. Add 1 c. marinara sauce; mix well. Press mixture into ungreased 8x4-inch loaf pan. Bake at 350 F. for 40 minutes. Pour remaining marinara sauce over meatloaf. Bake an additional 15 to 20 minutes or until meat is well browned and firm. Let stand 10 minutes before serving.