Ingredients

• 3 pounds boneless beef chuck or bottom round, cut into 2-inch cubes
• 2 cups red wine
• 3 tablespoons olive oil
• Salt and pepper
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 3 medium onions
• 2 carrots
• 4-5 garlic cloves
• 1 celery rib
• 7 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 cup beef broth
• 1 tablespoon tomato paste
• 2 cups small boiling onions
• 1/4 teaspoon sugar
• 2 cups sliced mushrooms
• 5 red ripe tomatoes, diced

Directions

1. Combine the wine, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, thyme, and bay leaf in a large bowl. Slice one onion, one carrot, one clove of garlic, and the celery. Add to wine mixture. Marinate the beef in this mixture for at least 2 hours and up to 24 hours, turning occasionally.
2. Preheat the oven to 350° F.
3. Remove the meat from the marinade and pat dry. Strain the marinade and reserve.
4. Heat 2 tablespoons butter with the remaining 1 tablespoon olive oil in heavy skillet over medium-high heat. Add a single layer of meat and brown the meat on all sides, about 10 minutes. Use a slotted spoon to transfer the meat to a two-quart baking dish. Repeat until all the meat is browned and transferred to the baking dish.
5. Add 1/4 cup of the reserved marinade to the skillet and cook, stirring to scrape up any browned bits, for 3 minutes. Add to the baking dish.
6. Finely chop the remaining 2 onions, 1 carrot, and 2 garlic cloves.
7. Melt 4 tablespoons of the remaining butter in the skillet over medium-high heat. Add the chopped onions, carrot, and garlic and sauté until golden, about 5 minutes. Blend in the flour and cooking, stirring, for 1 minute. Stir in the remaining marinade, broth, and tomato paste. Stir until mixture comes to a boil. Pour over the meat and cover the baking dish.
8. Bake for 2 1/2 hours.
9. Meanwhile, melt the remaining 1 tablespoon butter in skillet over medium-high heat and add the boiling onions. Sprinkle with 1/4 teaspoon salt and the sugar. Sauté until golden, 5 to 10 minutes. Add the mushrooms and sauté for 2 minutes more.
10. Add the sautéed white onions and mushrooms and tomatoes to beef. Continue to bake for 10 more minutes. Serve hot

Source: Good Housekeeping

Ingredients

• 1 (3-lb.) beef chuck roast
• 2 tbls. chili powder, divided
• 1/2 tsp. garlic powder
• 3/4 tsp. salt, divided
• 1/2 tsp. pepper
• 1/4 tsp. dried oregano
• 1 tsp. vegetable oil
• 1 (10-oz.) can Ro-tel tomatoes, drained
• 1 medium onion, chopped fine
• 1/4 tsp. minced garlic
• 2 lbs. Colby Jack cheese, grated, divided
• 12 to 15 (6-inch) flour tortillas
• 4 to 6 (10-oz.) cans Old El Paso enchilada sauce, either mild or hot
• 1 (8-oz.) container sour cream
• 1 (2 1/2-oz.) can sliced black olives
• 1 bunch green onions, minced

Directions

1. Rub chuck roast with a dry rub made from 1 tablespoon chili powder, garlic powder, 1/2 teaspoon of salt, pepper and oregano.

2. Sear roast in vegetable oil using a pressure cooker (see note) on top of stove. When seared on all sides, add enough water to pressure cooker to cover roast and add any extra seasoning from the dry rub used to season the roast.

3. Close lid of pressure cooker and set it to bring cooker to a boil (when pressure cooker valve starts to shake rapidly). Turn down temperature until cooker valve is slowly moving back and forth and cook for 35 minutes. Depressurize pot (run under cold water from sink faucet until small valve pops back in lid) and remove roast from juices. Remove any fat and bones from meat and shred meat.

4. Place shredded beef in bowl and add Ro-tel tomatoes, minced onion, minced garlic, 1 tablespoon chili powder and 1/4 teaspoon salt. Mix thoroughly. You can add some of the cooking juices to the mixture if it is too dry (and also for flavor).

5. Preheat oven to 375 degrees.

6. Place 2 tablespoons of beef mixture with a sprinkling of grated cheese in each flour tortilla. Roll tortillas and place, seam-side-down, in a greased (12×14-inch) baking dish. Any extra beef can be sprinkled on top of the enchiladas in the dish. Add as many cans of the enchilada sauce as needed to cover all of the enchiladas. Add lots of cheese and garnish with dollops of the sour cream, the sliced black olives and chopped green onions.

7. Place baking dish on top of baking sheet and bake in preheated oven for 25-30 minutes, or until cheese is melted and bubbly.

Note: If you do not have a pressure cooker, cook roast in a stock pot. Use the same ingredients and pour enough water on roast to cover it. Bring to a boil, cover and cook on low-medium heat for 1 to 1 1/2 hours or until beef falls apart.

Ingredients

• 2 3/4-lb beef top round steaks, each cut 1/4″ thick
• 1 egg
• 3 Tbls milk
• 1 3/4 cups dried bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/8 tsp pepper
• 3/4 cup butter or margarine
• 1 garlic clove, sliced
• 3/4 cup water
• 2 tsp all-purpose flour
• 1/2 cup Marsala wine
• 1/4 cup minced parsley
• 1 beef-flavored bouillon cube or envelope

Directions

1. On cutting board, with meat mallet or dull edge of French knife, pound each beef top round steak to 1/8″ thickness. Cut steaks into about 4″ x 2″ pieces.
2. In pie plate, beat egg with milk. On waxed paper, combine bread crumbs, Parmesan cheese, salt and pepper. Dip meat in egg mixutre, then coat with crumb mixture.
3. In 2″ skillet over medium-high heat, melt 2 Tbls butter. Cook garlic and one-third of meat until meat is lightly browned; remove to platter; keep warm. Repeat with remaining meat, using 1/2 cup butter in all. In cup, mix water with flour.
4. Discard garlic; melt remaining butter in skillet. Add water mixture, Marsala, parsley, bouillon. Cook, stirring until thickened; pour over meat. Serve with rice.

*Note: you can use Veal instead. Also, you can add fresh mushrooms at the end.

Ingredients

• Butter and/or olive oil for frying
• 8 ounces mushrooms, sliced
• 2 medium onions, diced
• 1 (20-ounce) sirloin steak, cut into 1-inch strips
• Flour for dredging
• 1/2 cup red or white wine, plus more for deglazing pan
• 16 ounces beef stock
• 1 pint sour cream
• 1 tablespoon Worchestershire
• Salt and pepper
• Egg noodles or rice as an accompaniment
• Garnish: parsley

Directions

In a hot saute pan melt butter and saute the mushrooms first then add the onions. The mushrooms take a little longer. In a separate pan brown strips of sirloin that have been dredged in flour. Set aside. When the onions and mushrooms are done, deglaze both of the pans with a little white or red wine and combine all ingredients into one pan. Add 2 cups beef stock, white wine or water and 1/2 of the pint of sour cream. Simmer for 30 to 45 minutes. During the cooking the sour cream will separate and some of the butterfat will become visible. This is normal, just stir the pot. Just before serving add the balance of the sour cream, stir to combine. Serve over noodles or rice pilaf and garnish with parsley.

Ingredients

• 1/2 pound dried fettuccine
• 1/4 cup plus 2 tablespoons soy sauce
• 1/4 cup plus 2 tablespoons sake
• 1/4 cup plus 2 tablespoons water
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 3/4 pound beef sirloin, thinly sliced across the grain and cut into 2-inch lengths
• Salt
• 1 medium sweet onion, cut into 1/2-inch wedges
• 8 large shiitake mushrooms, caps only, quartered
• 3 scallions, cut into matchsticks
• 1 bunch of watercress, thick stems discarded
• 1/2 pound firm tofu, cut into 1-inch cubes

Directions

In a large saucepan of boiling salted water, cook the fettuccine until al dente, about 12 minutes. Drain and rinse under hot water. Transfer the noodles to 4 bowls and keep warm.

Meanwhile, in a medium bowl, combine the soy sauce with the sake, water and sugar and stir until the sugar is dissolved. Heat 1 tablespoon of the oil in a large skillet until shimmering. Season the beef with salt, add to the skillet and cook over high heat, stirring occasionally, until half-cooked, 2 minutes. Transfer to a plate.

Add the remaining 1 tablespoon of oil to the skillet. Add the onion and cook over moderate heat until lightly browned, 5 minutes. Add the shiitake caps and cook until softened, 5 minutes longer. Add the scallions and watercress and cook, stirring gently, until the watercress is just wilted, 1 minute. Return the meat and any accumulated juices to the skillet, along with the tofu. Add half of the soy-sake sauce. Bring to a boil and simmer just until the meat is cooked through, 1 minute. Spoon the sukiyaki over the noodles and drizzle with the remaining soy-sake sauce. Serve.

Makes 4 servings.