Subj : Quick 4
To   : ALL
From : JIM WELLER
Date : Mon Sep 05 2022 17:50:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quick Beef Soup
 Categories: Soups, Groundmeat, Pasta, Beef, Corn
      Yield: 6 Servings
 
  1 1/2 lb Lean ground beef
      1 c  Chopped onion
      2    Cloves garlic; chopped fine
     28 oz Can tomatoes; undrained
      6 c  Water
      6    Beef bouillon cubes
    1/4 ts Pepper
    1/2 c  Uncooked orzo
  1 1/2 c  Mixed vegetables; frozen
           peas, carrots and corn blend
           French bread
 
  Cook beef, onion and garlic in a large saucepan over medium high
  heat until the beef is brow, stirring to separate meat; drain fat.
  
  Puree the tomatoes with juice in a covered blender or food
  processor. Add tomatoes, water bouillon cubes and pepper to the
  meat mixture. Bring to a boil; reduce heat to low. Simmer,
  uncovered for 20 minutes. Add orzo and vegetables. simmer for 15
  minutes more. Serve with french bread.
  
  From: The Treasury of Creative Cooking
  Shared by: Robert Rostrup
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quick Bistro-Style Steak
 Categories: Beef, Steak, Wine, Easy
      Yield: 4 Servings
 
      4 x  6 oz Striploin steaks
    1/2 ts Coarse ground black pepper
      2 ts Olive oil
      2 ts Butter
           Salt
    1/4 c  Finely chopped shallots
      1 lg Clove garlic, finely chopped
    1/4 ts Herbes de Provence
    1/3 c  Red wine or additional stock
    1/2 c  Beef stock
      1 tb Dijon mustard
      2 tb Chopped parsley
 
  Remove steaks from refrigerator 30 minutes before cooking. Season
  with pepper.
  
  Heat a large heavy skillet over medium heat until hot; add oil and
  butter. Increase heat to high; brown steaks about 1 minute on each
  side. Reduce heat to medium; cook to desired degree of doneness.
  Transfer to a heated serving platter; season with salt and keep
  warm.
  
  Add shallots, garlic and herbes to skillet; cook, stirring, for 1
  minute. Stir in red wine; cook, scraping up any brown bits from
  bottom of pan, until liquid has almost evaporated.
  
  Stir in stock, mustard and parsley; season with salt and pepper to
  taste. Cook, stirring, until slightly reduced.  Spoon sauce over
  steaks. Serve immediately.

  Source: Fast & Easy Cooking Oct. 25/99
  From: Cindy Hartlin
 
MMMMM

Cheers

Jim


.... Things you won't hear from rednecks: Trim the fat off that steak.

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