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January 14, 2014
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Rocky Mountain Recipes 1-13-14


Peppered Rib-Eye Roast
Iola Egle • Bella Vista, Ark.
1 c. Soy sauce
3/4 c. Red wine vinegar
1 Tbsp. Tomato paste
3 Garlic cloves, minced
1t. Paprika
1/3 c. Peppercorns, coarsely ground
1/2 t. Cardamom, ground
5-6 lb. Eye of round roast, trimmed
1/4 c. Water
1-1/2 Tbsp. Cornstarch
Sautéed mushrooms, diced, optional
Stir together soy sauce, red wine vinegar, tomato paste, garlic and paprika. Combine peppercorn and ground cardamom and press into roast. Place roast in a shallow dish and pour marinade over roast. Cover and chill for eight hours, turning occasionally. Remove roast from marinade, reserving 1 cup. Wrap roast in foil, sealing well and place in a shallow roasting pan. Bake at 300 degrees for 2 hours or until done. Remove from oven, unwrap foil and drain reserving juices. Increase oven temperature to 350 degrees, return roast to pan and bake 15-20 minutes. Combine water and cornstarch in a saucepan, stirring until mixture is smooth. Stir in reserved juices and marinade. Bring to a boil over medium heat, stirring constantly, and boil for 1 minute. Add mushrooms and serve over roast.

Bistro Beef Tenderloin with Mushroom Sauce
Sharon Raasch • Imperial, Neb.
1 c. Beef stock
1/2 c. Red wine
4 t. All-Purpose flour
4 (4 oz) Steaks of beef tenderloin
1/2 t. Salt
1/2 t. Pepper
2 t. Olive oil, divided
4 Tbsp. Shallot, minced
8 small Mushrooms, quartered
1/8 to 1/4 t. Thyme
Combine beef stock, red wine and flour in a bowl and set aside. Season steaks with salt and pepper. Heat 1 tablespoon oil in heavy skillet and cook steaks over medium-high heat to desired doneness. Remove steaks and set aside. Add remaining oil and shallots and cook. Add mushrooms. Whisk stock mixture and thyme into skillet and cook until slightly thickened. Add accumulated juices from standing steaks. Serve steaks on warm plates with sauce and roasted potatoes.

American Chop Suey
Christ Bryant • Johnson City, Tenn.
1 lb. Ground beef
3/4 c. Rice, uncooked
1-1/2 c. Celery, finely cut
2 small Onions, chopped
1/4 c. Soy sauce
1 can Mushroom soup
2 cans Water
Put rice in the bottom of a 9-by-12-inch pan. Brown meat, do not season. Add remaining ingredients to meat and pour over rice; do not stir. Bake at 350 degrees for 1 hour.

Brown Sugar Meat Loaf
Marlene Maurer • Lakewood, Colo.
1/2 c. Brown sugar, packed
1/2 c. Ketchup
1-1/2 lbs. Ground beef
2 Eggs
3/4 c. Milk
1 t. Salt
1/2 t. Pepper
1 small Onion, chopped
1/4 t. Ginger, ground
3/4 c. Saltine crackers, crushed
Press brown sugar on the bottom of a loaf pan and drizzle with ketchup. Mix remaining ingredients. Shape into a loaf and place in loaf pan on top of the ketchup. Bake at 350 degrees for 1 hour.

Beef Stroganoff
Diane Klein • Loveland, Colo.
1-1/2 lb. Sirloin steak, cut into 1/2-inch strips
1/4 c. Flour
1 t. Salt
1 medium Onion, chopped
1 (4 oz) can Mushrooms, drained
3 Tbsp. Butter
2 Tbsp. Flour
1 Garlic clove, crushed
1 can Beef broth or beef bouillon
1 Tbsp. Worcestershire sauce
1 small carton Sour cream
Roll steak in flour and salt. Pan fry onions, mushrooms and garlic in butter. Add steak. Stir and fry until almost brown. Stir in flour, broth and Worcestershire sauce. Stir and beat until sauce thickens. Pour in sour cream. Stir lightly to blend. Serve at once on hot noodles, rice or toast.

Steak Caesar Wrap
Tamra Palmer • Elizabeth, Colo.
1-1/2 lb. Sirloin
2 Tbsp. Course black pepper
1 bag Caesar salad
Light Caesar dressing
Fresh Parmesan cheese, shredded
Large flour tortillas
Rub steak with black pepper and grill to desired doneness. Let rest for 5 minutes at room temperature. Slice steak into thin strips. Set aside. In a medium bowl, toss salad with dressing. Layer dressed salad, steak, Parmesan cheese into the center of a tortilla. Roll up and secure with a toothpick.




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The Fence Post Updated Jan 16, 2014 10:22AM Published Apr 22, 2014 01:27PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.