Garlic Butter Steak Bites w/Parmesan Cream Sauce

1 lb sirloin steak cut into bite-sized pieces, S&P to taste, 2 Tbsp butter, 5 cloves minced garlic, 1/2 cup beef broth, 1/2 cup heavy cream, 1/2 cup grated Parmesan cheese, fresh parsley for garnish

Season steak bites with salt and pepper. In a skillet, melt butter over medium-high heat. Add steak bites and cook until browned, about 3-4 minutes. Remove steak from the skillet and set aside. In the same skillet, add minced garlic and sauté until fragrant. Pour in beef broth, scraping the bottom of the skillet to release browned bits. Stir in heavy cream and Parmesan cheese. Simmer until sauce thickens. Return steak to the skillet, coating in the sauce. Garnish with fresh parsley before serving.

You can use chicken broth for a lighter sauce. Serve over pasta or with crusty bread for a complete meal. Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins | Kcal: 345 | Servings: 4

Juicy Rib Steaks

Bourbon Street Hot Steak Salad

Dressing  *Or save time by using a prepared slaw that you like and omitting dressing and slaw prep.

• 1 cup mayo
• 2 cups chopped green onion
• 1 tablespoon white vinegar
• 1 tablespoon spicy mustard

Process mayo, green onions, vinegar, and mustard in blender till smooth. Set aside.

Slaw

• 1 c chopped celery
• 1 c chopped red cabbage
• 1 c diced green pepper 
• 1 c grated carrot
• 1 c julienned zucchini

Combine raw veggies in med bowl. Toss with salad dressing. Hold in refrigerator.

Cajun Spice

• 1 1/4 t salt
• 1 t each: paprika, onion powder
• 1/2 t each: thyme, garlic powder, dry mustard, cumin, ground red, white, and black pepper, ginger

Combine spices, blend with small whisk.

Steak 

• 2 c veg oil
• 1 lb beef round bite sized
• 5 t Cajun Spice
• 1 c flour
• 1/2 c milk
• 1 egg beaten

Heat oil in skillet to 350 degrees. Meanwhile coat beef with 3 t seasoning mix. Combine flour with remaining seasoning mix in shallow bowl. Set aside. Whisk milk and egg together in another bowl. Toss beef in flour mixture, dip in egg mixture, then toss again in flour. Cook in oil till golden. Drain on paper towels.

Construct Salad

• 8-10 lettuce leaves
• 2-qt salad greens
• 2 ripe tomatoes sliced

Line salad bowls with lettuce and top with salad greens. Top with slaw mix. Arrange hot beef on top. Garnish with tomato slices. Serves 6.

Pot Roast

Inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven makes the beef wonderfully tender. Browning the meat makes the whole dish tastier and gives the pan juices an appetizing deep brown color.

• 2 tablespoons vegetable oil
• 5 pound beef chuck roast
• salt and pepper
• 2 cups beef stock or reduced sodium canned beef broth
• ½ cup red wine (optional)
• 3 onions, cut into large wedges
• 4 cloves garlic , chopped
• 2 dried bay leaves
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 2 pounds carrots, cut into 1½-inch chunks
• 2 pounds potatoes, cut into 1½-inch chunks

Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and ½ teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes. Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more. Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

Roasting Beef

Old Fashioned Beef Stew

Hell's Kitchen Chili

• 3 tablespoons oil
• 1 lg onion chopped
• 2 teaspoons cumin
• 1 teaspoon oregano
• 2 tablespoons chili powder
• 1 teaspoon dried red pepper
• 2 lbs beef ½ inch cubed
• 2 cups crushed tomato
• 1 3/4 cups beef broth
• ¼ cup tomato paste
• 2 slices Canadian bacon chopped
• 1 tablespoon sugar
• salt and pepper to taste
• 1 cup olives
• 1 lb cooked kidney beans

Heat 2 tablespoons oil in lg skillet. Add onion, cumin, oregano, chili powder and red pepper. Saute 5 min. Add remaining oil and beef. Brown meat on high. Stir together tomatoes, broth and tomato paste. Add to sauted ingredients. Add bacon and sugar. Simmer 1 3/4 hrs. Add salt and pepper to taste. Add olives and  beans. Continue cooking 10 minutes to heat through. I use 85% lean ground beef. Consider adding 1 bay leaf and/or  6 cloves, 4 oz chopped green chilies. Yield About 12 cups, Serves 6.