BALSAMIC ROASTED BEEF
Steps:
- Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
- Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
- Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
- Note: This recipe was doubled for this episode.
BALSAMIC BEEF HOAGIES
All my boys (big and small) like sandwiches, and balsamic beef is a welcome change from pulled barbecue chicken. We use leftovers in quesadillas, on pizza or with rice. You can find more family-friendly recipes at my blog, theseasonedmom.com. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Lunch
Time 5h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix the first 5 ingredients. Place roast in a 4- or 5-qt. slow cooker. Pour broth mixture over top. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast; shred beef with 2 forks. Skim fat from cooking juices. Return beef and cooking juices to slow cooker; heat through., Spread mayonnaise on buns. Using tongs, place beef on buns; top with tomatoes and basil. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 549 calories, Fat 26g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 669mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 2g fiber), Protein 31g protein.
ITALIAN BEEF HOAGIES
You'll need just five ingredients to feed a crowd these tender and tangy Italian beef sandwiches. On weekends, I start the roast the night before, so I can shred it in the morning. -Lori Piatt, Danville, Illinois
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 18 servings.
Number Of Ingredients 5
Steps:
- Place roast in a 5-qt. slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender. , Remove meat; shred with two forks and return to the slow cooker. Add pepper rings; heat through. Spoon 1/2 cup meat mixture onto each bun.
Nutrition Facts : Calories 346 calories, Fat 9g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 674mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein.
BALSAMIC BEEF MARINADE
I purchased a bottle of balsamic vinegar and it was really strong. I created this recipe to do beef kabobs for a church family camp and they were great.
Provided by Triple BQ
Categories Low Protein
Time 5m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients.
- Marinate beef 8 hours.
Nutrition Facts : Calories 517.4, Fat 27.3, SaturatedFat 3.5, Sodium 34.9, Carbohydrate 67.5, Fiber 0.4, Sugar 63, Protein 0.9
BALSAMIC BEEF STEW WITH VEGGIE MASH
Get all five of your five-a-day in this tasty balsamic beef stew accompanied by the ideal comfort food - a veggie mash - perfect for chilly weather
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 3h30m
Yield Serves 4 (2 people over 2 days)
Number Of Ingredients 15
Steps:
- Heat the oven to 170C/150C fan/ gas 3. Heat the oil in a heavy-based ovenproof casserole, then fry the onions for about 8 mins, stirring, until golden. Add the beef and garlic, and stir-fry over a high heat until browned all over.
- Pour 500ml boiling water over the dried mushrooms in a bowl to briefly hydrate, then pour into the casserole with the liquid, and stir in the balsamic vinegar, tomato purée, bouillon and mustard. Pile in the carrots, chestnut mushrooms, thyme and some seasoning. Cover, then put in the oven for 3 hrs until the meat is tender. Towards the end of cooking, add a splash of water if the stew is looking dry.
- When the stew is nearly ready, make the mash. Boil the swede and potatoes together for 12-15 mins in a pan over a medium heat. Drain well, then mash with a grating of black pepper. Steam or boil half the broccoli for 5 mins until tender. 4 Serve half the stew with the cooked broccoli. The remaining stew will keep chilled for up to three days and frozen for up a month. Defrost thoroughly before reheating. Reheat the stew and mash in the microwave and steam or boil the remaining broccoli on the night to help preserve the vitamins.
Nutrition Facts : Calories 434 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 40 grams protein, Sodium 1.2 milligram of sodium
CUBED STEAK HOAGIES
These hearty sandwiches are perfect for a Saturday night dinner or a tailgate with buddies. Or, slice the sandwiches in half and serve as a party platter. I let mine marinade overnight and they were perfect for a postgame victory celebration!
Provided by BearsFanJeff
Categories Lunch/Snacks
Time 45m
Yield 12 sandwiches, 12 serving(s)
Number Of Ingredients 21
Steps:
- Mix together all the ingredients from the beef broth through the cracked black pepper to create a marinade.
- Using a meat tenderizer, pound the cubed steaks into 1/4-1/2 inch thickness.
- Separate the cubed steaks into two gallon-sized plastic storage bags. Cover the steaks with the marinade.
- Marinate the cubed steaks in the refrigerator for 30 minutes or longer.
- Slice the peppers and onion into 1/4 inch thick slices. Saute together with the oil until tender.
- Combine the mayonnasie and parmesan cheese to use as a spread.
- Grill the cubed steaks over medium-hot coals to desired doneness, about five minutes each side for medium. Brush with marinade during grilling.
- Serve on toasted hoagie rolls. Top with provolone slices, sauteed peppers and onions, and parmesan mayonnaise.
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