The Rural Voice, 2002-09, Page 602 cups (500 mL) prepared low fat
beef bouillon
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) cold water
1/2 tsp (2 mL) basil leaves
In a Targe heavy saucepan. heat 1
tsp vegetable oil over medium-high
heat. Saute beef. in batches. about 4
minutes or until no longer pink.
Remove to plate. Sprinkle with black
pepper. nutmeg. and garlic powder:
set aside. keeping warm.
Heat remaining vegetable oil over
medium-high heat. Add mushrooms.
onion. green beans. celery. carrot and
red pepper. Saute 5 minutes or until
vegetables are tender -crisp.
Add bouillon: bring to a boil. In a
small bowl, stir together cornstarch
and cold water. Add to vegetable
mixture and heat until thickened,
stirring constantly, 1-2 minutes.
Reduce heat to low, add back
seasoned beef and simmer 2 minutes.
Remove from heat and sprinkle with
basil leaves. Serve with egg noodles.
SWEET AND SOUR
PINEAPPLE MEATBALLS
2 lbs (1 kg) lean ground beef
1 cup (250 mL) fine, dry
breadcrumbs
3/4 cup (175 mL) milk
1/2 cup (125 mL) finely -chopped
onion
2 eggs
2 tsp (10 mL) salt
2 cans (19oz/540 mL) pineapple
chunks
1 cup (250 mL) thinly -sliced green
pepper
1/2 cup (125 mL) soy sauce
1/2 cup (125 mL) cider vinegar
1/2 cup (125 mL) firmly -packed
brown sugar
1/3 cup (75 mL) cornstarch
1 cup (250 mL) water
hot cooked rice
Turn meat into a bowl and break
up with a fork. Add and mix in
breadcrumbs, milk, onion, eggs and
salt. Shape mixture into 1 -inch (2.5
cm) balls. Place in a single layer in a
10x15x3/4-inch (2 L) jellyroll pan.
Bake in preheated 500°F (260°C)
oven 12-15 minutes.
Dram well.
In a large saucepan combine
pineapple and syrup, green pepper,
soy sauce, vinegar and sugar.
Smoothly combine cornstarch and
water. Stir into saucepan. Cook over
56 THE RURAL VOICE
medium heat, stirring constantly
until mixture comes to a boil and
thickens. Reduce heat and continue
to cook an additional 2 minutes,
stirring occasionally. Add meatballs
to sauce and heat through. Serve over
rice.
BARBECUE BEEF LOAF
2 lbs (1 kg) lean ground beef
1 1/2 cups (375 mL) soft bread
crumbs
1 cup (250 mL) milk
2 eggs, slightly beaten
1 (42 g) envelope onion soup mix
1/4 cup (50 mL) ketchup
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) prepared mustard
1 tsp (5 mL) worcestershire sauce
Turn meat into a bowl and break
up with a fork. Add and mix in
breadcrumbs, milk, eggs and soup
mix. Press lightly into a 9x5x3-inch
(1.5 L) loaf pan. Bake in preheated
350°F (180°C) oven 1 hour. Drain off
pan drippings.
Combine ketchup, sugar, mustard
and worcestershire sauce. Spread
over top of meat loaf. Return to oven
and bake an additional 30 minutes.
Cut in slices to serve.
SWEET AND SOUR STEAK
1 tsp (5 mL) vegetable oil
1 lb (500 g) minute steak or sirloin
steak
1/2 cup (125 mL) sweet and sour
barbecue sauce
1/4 cup (50 mL) mild or hot chutney
1/4 cup (50 mL) chopped onion
1 tbsp (15 mL) soy sauce
Heat oil in large non-stick pan.
Add steak and brown on both
sides. Combine remaining ingredients
and pour over steak. Cook uncovered
for 5-10 minutes. Do not over-
cook. Serve with favourite potatoes
or rice.
STEAK BERCY
4 fast -fry steaks or strip loin
steaks, thinly sliced
1 tbsp (15 mL) vegetable oil
Sauce:
1 tbsp (15 mL) butter
1 shallot, minced
1 tbsp (15 mL) flour
1/2 cup (125 mL) white wine
1 1/2 tsp (7 mL) tomato paste
In large non-stick frypan, cook
steaks in oil until desired doneness,
approximately 2 minutes per side for
medium -rare. Remove steaks from
pan and keep warm.
To prepare sauce, melt butter in
same frypan, over medium heat. Add
shallot and cook until translucent, 3-4
minutes. In a small dish, combine
some of the melted butter with flour
and mix to a smooth paste. Return
flour mixture to frypan; stir in white
wine and tomato paste. Cook over
medium heat, stirring constantly,
until sauce thickens. Serve steak
topped with sauce and garnish with
• chopped parsley.
CHEESE CROWNED
TENDERLOINS
4 beef tenderloin grilling steaks,
4oz/125 g each
1/4 cup (50 mL) herbed chevre or
cream cheese
1/2 cup (125 mL) seedless
raspberry jam
1/4 cup (50 mL) balsamic vinegar
In medium oiled skillet over
medium-high heat, brown steaks 3-4
minutes on each side. Remove to
baking pan and top each with a
tablespoon of cheese. Broil 3 minutes
or until cheese is browned.
Meanwhile stir jam and vinegar
into skillet and bring just to boil.
Serve steaks on a pool of sauce,
drizzling a little over top.
TOURNEDOS WITH MUSTARD
AND ONION SAUCE
1/3 cup (75 mL) balsamic vinegar
1/3 cup (75 mL) honey mustard
4 beef tenderloin grilling steaks
1 tsp (5 mL) coarsely ground pepper
1 large onion, thinly sliced
2 tsp (10 mL) minced garlic
1/2 cup (125 mL) beef stock
1 tsp (5 mL) dried rosemary
Combine 1 tbsp (15 mL) each
balsamic vinegar and honey mustard
and brush half on one side of steaks.
Sprinkle steaks with half of pepper
and broil for 3-4 minutes. Turn
steaks; brush on remaining mixture
and pepper. Broil for 3 minutes.
Meanwhile, in an oiled, non-stick
skillet, cook onion and garlic about 2
minutes over medium heat. Add
remaining vinegar and honey
mustard, beef stock and rosemary and
let simmer briskly until onions are
cooked.
To serve, place a steak on each
plate, then smother in onion
mixture.0