1、Beef Braciole

  • Makes: 12servings
  • Serving Size: 1 roll and 1/4 cup sauce
  • Carb Grams Per Serving: 4
  • Beef Braciole recipe

    Ingredients

    • Nonstick cooking spray
    • 2pounds boneless beef eye round roast
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 6 hard-cooked eggs,* peeled and chopped
    • 1/4 cup grated Romano cheese
    • 3 clovesgarlic, minced
    • 2tablespoons snipped fresh parsley
    • 1tablespoon snipped fresh oregano
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/2 cup water
    • 3cups Basil Tomato Sauce or three 8-ounce cans no-salt-added tomato sauce plus 2 teaspoons dried Italian seasoning, crushed, and 1/4 teaspoon salt
    • 1tablespoonolive oil
    • 1cupchopped onion
    • 1cupfinely chopped carrot
    • 4 clovesminced garlic
    • 2tablespoonssnipped fresh oregano (or 2 teaspoons dried crushed oregano)
    • 1cupdry white wine
    • 714 1/2- ounce can7 14-1/2-ounce cans diced tomatoes (undrained)
    • 1teaspoonsalt
    • 1/2 teaspoonground black pepper
    • 1/3 cupfresh snipped basil

    Method

    Coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Trim fat from beef. Cut roast crosswise into 12 slices, each about 1/2 inch thick. Place one slice of the beef between two pieces of plastic wrap; gently pound with the flat side of a meat mallet to about 1/8-inch thickness. Repeat with the remaining beef slices; set aside. Season meat with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • In a medium bowl, combine chopped eggs, Romano cheese, garlic, parsley, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spoon a scant 1/4 cup of the egg mixture onto each beef slice. Roll up. Secure each with a wooden toothpick.
  • Pour the water into prepared baking dish. Arrange beef roll-ups in dish. Cover dish with foil. Bake about 1 1/4 hours or until beef roll-ups are tender.
  • Meanwhile, in a medium saucepan, heat Tomato-Herb Sauce over medium heat until hot. (Or in a medium saucepan, combine canned tomato sauce, Italian seasoning, and 1/4 teaspoon salt; heat through over medium heat.)
  • To serve, spoon some of the warmed sauce onto 12 dinner plates. Using a slotted spoon, remove beef roll-ups from baking dish; place roll-ups on sauce on plates. Drizzle roll-ups with a little of the cooking liquid in baking dish. Top with additional warmed sauce. Makes 12 (1 roll and 1/4 cup sauce) servings.
  • In a 5- to 7-quart Dutch oven, heat olive oil over medium heat. Add onion and carrot; cook about 10 minutes or until very tender, stirring occasionally. Add garlic andoregano; cook 2 minutes more, stirring frequently. Add dry red wine; bring to boiling, stirring up any browned bits on bottom ofthe pan. Boil gently, uncovered, about 10 minutes or until most of the wine evaporates. Add tomatoes, salt, and black pepper. Bring to boiling; reduce heat. Cover; simmer for 25 minutes. Uncover and simmer for 20 minutes more. Stir in basil just before serving. Makes 12 cups.
  • Recipe Tip

    *Test Kitchen Tip: To hard-cook eggss, place 6 eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand for 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.

    https://www.truecookbook.com/recipe/beef-braciole-10784/

    2、Beef and Blue Bites

  • Start to Finish: 10 mins
  • Beef and Blue Bites recipe

    Ingredients

    Method

    1. Top crackers with spread, blue cheese, roast beef, and fresh dill.

    3、Beef and Olive Empanaditas

  • Makes: 36 servings
  • Prep: 1 hr
  • Bake: 15 mins 425°F
  • Beef and Olive Empanaditas recipe

    Ingredients

    Method

    1. For filling, in a large skillet, cook beef, onion, and garlic until beef is brown. Drain off fat. Stir in cumin and red pepper. Cook and stir for 1 minute. Stir in olives, tomato sauce, and raisins. Set aside.
    2. Place 1 rounded teaspoon of the filling in the center of each dough round. Moisten edge with water; fold in half, sealing edge with tines of a fork. Prick dough several times. Place on ungreased baking sheet.
    3. Stir together the egg and water; brush onto empanaditas. Bake in a 425F oven for 15 to 18 minutes or until golden. Makes 36 empanaditas.

    4、Beef Steamed Dumplings

  • Makes: 30
  • Prep: 1 hr
  • Cook: 16 mins
  • Beef Steamed Dumplings recipe

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 2 tablespoons hoisin sauce or reduced-sodium soy sauce
    • 1 teaspoon cornstarch
    • 1 cup finely chopped bok choy
    • 1 medium carrot, shredded (1/2 cup)
    • 2 tablespoons thinly sliced green onion
    • 2 tablespoons snipped fresh cilantro
    • 1/4 teaspoon salt
    • 3/4 pound lean Ground Beef
    • 1/4 cup Rice vinegar or white vinegar
    • 1/4 cup reduced-sodium soy sauce
    • Snipped fresh chives (optional)

    Method

    1. For dough, combine flour, the 1/2 teaspoon salt, and 2/3 cup boiling water in a medium mixing bowl, stirring constantly with a fork. Add 1/4 cup cold water; mix with your hands until dough forms a ball. (The dough will be sticky.) Cover; set aside.
    2. For filling, stir together hoisin or soy sauce and cornstrach in a medium mixing bowl. Stir in bok choy, carrot, green onion, cilantro, and the 1/4 teaspoon salt. Add ground beef; mix well. Using about 1 tablespoon of the filling for each, shape filling into 30 balls. Set aside.
    3. Divide dough in half. Return one portion to the bowl; cover and set aside. Divide the other portion into 15 balls. On a well-floured surface, roll each dough ball into a 3-inch circle. Place a meatball in the center of each circle. Fold the dough up and around all but the top of the meatball, pleating dough firmly. Gently flatten the bottom of each dumpling. Repeat with remaining dough and meatballs to make 30 dumplings total.
    4. Bring water to boiling in a steamer or Dutch oven. Place dumplings, open sides up, on a greased steamer rack; make sure the dumplings don't touch one another. (If all the dumplings won't fit on a steamer rack, refrigerate remainder until ready to steam.) Place rack over, but not touching, boiling water. Cover and steam dumplings for 16 to 18 minutes or until internal temperature reaches 160 degrees F. Meanwhile, combine rice vinegar or white vinegar and soy sauce. Sprinkle with 1 teaspoon thinly sliced green onion. Serve with dumplings. Makes 30.

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