Help me lose my beef virginity

[Jessica]

I am a pretty good vegetarian cook and am comfortable with chicken and most seafood, but I rarely make beef dishes. Any suggestions for some easy ones to start with? I am not even very familiar with the different cuts.
TIA http://www.cookinglight.com/bbs/smile.gif

[SusanT]

Are you making this for yourself or company?

[Jewel]

Depends on what kind of goal you're after... If you want easy and flavorful, I'd say the leanest Chuck Roast you can find and put it in a crock pot for 8 or 9 hours until it's falling apart. If you're going for flavor and maybe ethnicity, then I'd suggest Flank Steak either with a great sauce drizzled over it or sliced thinly for fajitas with peppers and onions.

Obviously the leaner cuts are the healthiest, but they're also the toughest. I find it's easier to use a more marbled cut of beef, but really trim it well! That way I get flavor as well as tenderness. http://www.cookinglight.com/bbs/biggrin.gif

[kwormann]

Jessica, I am another beef virgin.....except for the occasional hamburger, I have NEVER cooked beef or pork. Good thing DH doesnt care....I wouldnt know where to start with a steak!

[Jessica]

I am just looking for dishes to make for the family--something I can add to my repertoire when my DH gets a beef craving.

[SusanT]

I agree with Jewel, nothing's easier than a good pot roast.

My husband and I don't eat a lot of red meat, but he bought me an excellent cookbook for Christmas (funny how he always gets me cookbooks...) -. The Complete Meat Cookbook by Bruce Aidells and Denis Kelly. I've found it extremely helpful in learning about different cuts of meat and how to cook them. Not all of the dishes are necessarily low fat but there are several very lean recipes. I made a pan sauteed beef tenderloin with balsamic vinegar pan sauce that tasted like something that would come from a white-tablecloth restaurant.

I can post the pot roast recipe if you are interested.

[Jewel]

Oh Susan, please post that recipe! I'm crazy about beef tenderloin, and considering how pricey it is I have to make sure it's a really special recipe before I buy it! I've just 'discovered' balsamic and that sounds so good!! Pretty please? http://www.cookinglight.com/bbs/biggrin.gif

[gabbyh]

Jessica,
I second Jewels idea...I put a small (2-3 lb.) frozen sirloin tip roast in the crock pot, along with an envelope of Good Seasons dry italian salad dressing mix, and a can of beef broth...cook for 12-16 hours (the recipe calls for 16, but I have yet to cook it for that long)...shredd...serve on hard, crusty rolls...it is wonderful!
I usually put it together when I come home from the hospital around midnight...and we wake up around 6 AM with our apartment smelling great! I'm not a "beef" eater either, but this is fabulous...and it helps my Aussie husband fill his meat craving!

[bookworm]

Gabbyh,

What temperature to you cook it on, high or low?

[gabbyh]

bookworm,
I cook it on "high"...I use a 3 1/2 quart pot...I have doubled the recipe and used a larger crockpot...froze it also...still yummy!!

[SusanT]

Ok, Jewel, here goes. (I wouldn't recommend this as a first beef recipe, though.) My husband loved this and I thought it was pretty darned good too.

Sauteed Filet Mignon

2 1 1/4 to 1 1/2 inch filet mignon steaks

Salt & freshly ground pepper
1 tsp chopped fresh rosemary

2 tablespoons olive oil

Season the meat generously with salt (I use kosher salt because it sticks to the meat better) and pepper. Sprinkle with the rosemary.

In a medium skillet, heat the oil over medium-high heat and fry them for 4 to 5 minutes per side for medium rare. Remove and cover loosely to keep them warm while you prepare the sauce.

Pan sauce

2 tsp minced garlic
1/4 cup dry vermouth
1/4 cup beef or chicken stock
2 tsp soy sauce
1 tablespoon balsamic vinegar
1 tablespoon butter (optional)

Pour off all but 1 tablesppon of the fat, leaving any meat juices in the pan. Reduce the heat to medium and saute the garlic for 15 seconds, stirring. Add the vermouth and scrape up any browned bits from the bottom of the pan. Raise the heat to high and reduce the vermouth to a syrup. Pour in the stock, soy sauce and vinegar. Boil until the sauce just reduces to a syrup. Remove from the heat and stir in the butter, if you wish. (It add fat but gives the sauce a velvety texture). Taste for salt and pepper. Pour over the steaks and serve.

I used about a tablespoon of olive oil and it worked fine. I also reduced the butter by half. I wouldn't leave out the butter because it does make the sauce divine. I wouldn't substitute the fresh rosemary for dried.

I served this with mashed potatoes and roasted garlic.

Hmmmm... I think this is what we'll have for dinner tonight!

[gabbyh]

SusanT,
My husband is "licking his chops"...filet mignon is also my favorite!! Thanks for the great recipe!!!

[Jewel]

Thanks Susan! Embarrassed to ask this, but I've never cooked with vermouth...exactly what is it and is it gonna cost me oodles of money at the liquor store for something I'm only going to use once or twice? What would sub for it just in case? Thanks! http://www.cookinglight.com/bbs/biggrin.gif

[Jessica]

Thanks for the ideas. I don't have a crockpot but I will try some of the other recipes.

[browneye]

Jewel-
I am not Susan, but....
You can buy Vermouth at most larger grocery stores, a cheaper brand would be just fine, I am sure. It is not too, too expensive, however if you have dry sherry on hand or use a combo of some dry red wine with a little white wine, that might work also....
Vermouth has a bit of sweetness...it is very unique. I think it would be great in this recipe..

[Julia1Pin]

This is a good starter, because the ratio of beef to veggies and noodles is pretty good.

Easy Asian Beef and Noodles
SOURCE: Cooking Light YEAR: 1998 ISSUE: Sept PAGE: 192
INGREDIENTS FOR 2 SERVINGS:
1 (8-ounce) rib-eye steak
1 teaspoon dark sesame oil, divided
1 cup (1-inch) sliced green onions
2 cups prepackaged coleslaw (I use 8 cups)
2 (2.8-ounce) packages beef-flavor ramen noodle soup (such as
Campbell's)
1-1/2 cups water
1 tablespoon low-sodium soy sauce
INSTRUCTIONS:
Even if you're very, very late, you'll have time to make this.
1. Trim fat from steak; cut diagonally across grain into thin slices.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high
heat. Add steak and onions; stir-fry 1 minute. Remove steak mixture
from pan; keep warm. Heat 1/2 teaspoon oil until hot. Add slaw;
stir-fry 30 seconds. Remove slaw from pan; keep warm.
2. Remove noodles from packages; reserve 1 seasoning packet for
another use. Add the water and remaining seasoning packet to pan;
bring to a boil. Break noodles in half; add noodles to water mixture.
Cook noodles 2 minutes or until most of the liquid is absorbed,
stirring frequently. Stir in steak mixture, slaw, and soy sauce; cook
until thoroughly heated. Yield: 2 servings (serving size: 2 cups).
NUTRITIONAL INFORMATION:
CALORIES 489 (23% from fat); FAT 12.5g (sat 3.6g, mono 5g, poly
2.5g); PROTEIN 29g; CARB 68.1g; FIBER 4.9g; CHOL 55mg; IRON 6.3mg;
SODIUM 1152mg; CALC 80mg
Recipe Copyright © Cooking Light Magazine

[SusanT]

I wouldn't substitute sherry for the vermouth in this recipe which calls for a dry (rather than sweet) vermouth. Vermouth isn't terribly expensive and you can get a fairly small bottle. It will keep well for quite a while. The brand I use is Tribuno extra dry.

If your husband likes this dish as much as mine, you'll have no trouble using up the vermouth! You can also make martinis!