Incorporating meat in our diet is very beneficial, especially beef. Beef meats contain a lot of nutrients that is beneficial to human nutrition and is critical to maintenance key and development. Beef is a good source of iron, and it is perhaps has the most concentration of iron than other meat. Beef is also a good source of zinc, which is a common human nutritional deficiency. So eating beef meat in your diet will help you gain more of the said nutrients.
Vitamins B12 and Vitamin B6 can also be found in beef which helps for the absorption of amino acids.
There are a lot of ways that you can prepare and serve beef meat and the recipes I will share with you are the best 2 beef recipes that have encountered and prepared.
1. Beef Stroganoff
What you need:
- 1 ½ pounds of round steak, cubed and cut to thin.
- All-purpose flour.
- 2 tablespoons of butter.
- House seasoning.
- 2 table spoons of olive oil.
- 1 onion, medium and sliced.
- 8oz fresh mushrooms, sliced.
- 1 can of beer broth.
- 1 can of mushroom cream.
- Black pepper.
- 1 cup of sour cream.
- Egg noodles, cooked.
For House Seasoning:
- 1 cup of salt.
- ¼ cup of black pepper.
- ¼ cup of garlic powder.
What to do:
- Sprinkle steak strips with House Seasoning for light covering. Dust with flour.
- Quickly brown them on a large skillet, with butter and olive oil on both sides.
- Remove steak from the pan.
- Add mushrooms and onion slices to pan drippings.
- Sauté until onion is tender.
- Sprinkle with flour, 1 tablespoon only.
- Put steak back to pan with the mushroom and onion.
- Add beef broth and mushroom soup.
- Cook in low heat and covered for 30 minutes.
- Adjust season. Add pepper and salt.
- Stir in the sour cream right before you serve.
- Serve overcooked noodles.
For the House Seasoning:
Mix ingredients and store in airtight container for 6 months.
2. Beef Brisket
What you need:
- 4 large and smashed garlic cloves.
- Potato pancakes.
- ½ teaspoon of kosher salt.
- All-purpose flour, 1 tablespoon.
- 4 sprigs fresh rosemary, needles stripes and chopped.
- 3 bay leaves.
- ¼ cup olive oil, extra-virgin.
- 1 beef brisket, first-cut.
- 1 handful of flat-leaf parsley leaves, fresh.
- Black pepper, coarsely ground.
- 1 can of whole tomatoes, hand-crushed.
- 4 pieces of large carrots, cut in chunks (3 inches).
- 3 celery talks, cut in chunks (3 inches).
- 2 cups of dry red wine.
For crispy Potato Pancakes:
- Kosher salt.
- Ground black pepper.
- 4 medium and peeled russet potatoes.
- Vegetable oil.
- 2 lightly beaten egg whites.
- 2 onions, medium-sized.
- ¼ cup of chives, finely chopped.
Serving suggestion: applesauce.
What to do:
- Preheat oven to 325F.
- Mash ½ teaspoon of salt and garlic together with the flat-side of knife into a paste.
- Add rosemary. Continue to mash.
- Put rosemary-garlic paste in small bowl. Add 2 tablespoons of olive oil. Stir.
- Season brisket’s both sides with ground black pepper and kosher salt.
- Place Dutch oven or roasting oven over medium-high flame. Coat with olive oil.
- Put brisket in roasting pan. Sear to form nice brown crust on two sides.
- Lay vegetable around the brisket. Pour rosemary paste.
- Add tomatoes and wine. Toss in bay and parsley leaves.
- Cover pan with aluminum foil. Transfer to oven. Bake for 4 hours. Bast with pan juices every 30 minutes.
- Remove brisket. Put into cutting board, rest for 25 minutes.
- Scoop vegetables out and put it in a platter.
- Pour out excess fat. Put pan juice on roasting pan then set on the stove with medium-high heat. Boil, stir for 5 minutes.
- Slice brisket across grain. Serve with potato pancakes.
For Crispy Potato Pancakes:
- Coarsely grate onions and potatoes with box grater.
- Put the grated onions and potatoes in tea towel or cheesecloth. Twist to squeeze out liquid.
- Put dry onions and potatoes in a bowl.
- Season with pepper and salt.
- Fold in chives and egg whites to bind mixture.
- Heat the non-stick skillet over medium heat. Coat with 1/4in oil.
- Take 2 tablespoons of potato mixture. Drop into hot oil. This is for each pancake.
- Flatten with spatula. Fry for 4 minutes until golden.
- Remove to paper towels. Season with salt while it is still hot. Continue frying.
- Serve with applesauce.
About Author: Rose is the creator behind the website GimmeTasty.com where she showcases what she knows, what she wants you to know and what she needs to learn more about the fantastic world of food. She will accompany you on a delicious adventure of discovering happiness through food.