Category Archives: Beef

Veal in a White Wine Cream Sauce Over Spinach Linguine

It’s a new month, a new city, a new counter top, and time for a new meal.  I pulled this one up from a new cook book – The Essential Pasta Cookbook – I picked up at Borders for all of $5.99. That price is much better than what Amazon has it for, and I suggest you pick it up if you can find it.


This is a simple dish that has a fantastic taste.  Actually, this tastes just like a traditional Piccata recipe that uses lemon, even thought it is lacking lemon juice. Just be aware that veal isn’t a cheap thing to purchase, so make sure you don’t overcook the meat.  I’d hate to see you pay $23/lb to have dried out little cuts of meal…

Here is what you’ll need for two servings:

1/2 lb veal cutlet, sliced into 6 strips and pounded out

1/2 lb freshly cooked Spinach Linguine

1 Cup flour, mixed with one tsp of salt and freshly cracked black pepper

1 diced small shallot

1/2 cup dry white wine

4 tbsp beef stock

2/3 cup cream

3 tsp of butter

Here you go…

1 – In a medium pan, over a medium high heat, begin to heat your butter.

2 – Drag your veal cuts through the flour. When the butter has melted and is ready for frying, toss your veal into the pan two at a time. Quick fry the veal on each side for no more than 1 minute. I’d suggest about 30 seconds each side…

3 – Remove veal from your pan, place on a plate covered with paper towel

4 – When finished with the veal, lower your heat to medium and add your shallot. Cook for about 2 minutes.

5 – Add your wine, raise heat to medium-high to reduce your liquid. Keep the heat elevated for about 2 minutes, then reduce to medium.

6 – Add your stock, cream and mix. Add your veal, lower heat again but to medium-low this time. Cook for another 4 minutes at this lower temp.

7 – Put your pasta in a bowl, top with the veal and sauce.

In the final plating I added shaved parmesan cheese and some pepper…

Mmmm... Veal...

This is restaurant quality, very easy to make and hits the spot! I highly suggest you make this dish if you want to pop for the veal.

Filet with Garlic Dill Butter

Ok, before I get going. This all started because of a discussion that Tina and had some time back.  I just haven’t had the time to post…

Tina had mentioned that she likes to whip here butter, and I suggested that (after whipping) that she pop it into the freezer to give it a nice, hard, outer shell.  One think that I like to do is take it a bit further in order to make butter pads for steak topping.

For the butter pads you’ll need

1 stick of soft butter, cubed

2 teaspoons of minced garlic

1 teaspoon of freshly chopped dill

Plastic Wrap

Start with your soft butter in a bowl…

Add your garlic, dill and mix.  (I mixed with my hands… messy but, hey, quick)

Place the butter onto your plastic wrap, form the butter into a “sausage”-esque tube

Toss it into the freezer… now the length of time is up to you.  An hour will firm it up, but still allow the butter to melt quickly when you use it to top your steak.  I did mine for several hours as I wanted the butter to stay on the steak for a longer period of time.

When you are searing your steak (the ones below were prepped sous-vide, seared for 1 min per side on a HOT pan) just toss the butter on to help in the melting…

Plate with a salad and some asparagus and you are good to go! This dish gives us a nice, medium rare filet, with an outstanding flavor and a moist cut of meat!

Bullseye Onion Burger

This looked intriguing and since I had been turned on to the use of kale in various recipes I decided to give this a shot.  I love onion – it doesn’t matter what kind – because I think it does so much for flavor and so the sweet onion here turned out to be a great flavor combination with the kale and swiss cheese.

What you’ll need:

1 large sweet onion

1 lb very lean ground beef (the leaner the better)

1. 5 tsp garlic powder

4 slices low fat swiss cheese

8 red or green kale leaves, stems removed

2 tsp olive oil

4 – texas toast, toasted

1.  Peel and cut onion into 4 – 1/4 in thick slices.  Shape meat loosely into 4 1/2 thick patties; sprinkle with garlic powder, 1/3 tsp salt, and 1/4 tsp pepper. Press one onion slice into the center of each patty and shape meat around onion until top of onion is flush with the surface of the meat patty (this was really tricky for me).

2. Place meat, onion side up on the rack of an uncovered grill and cook to desired doneness, turning once halfway through.  Brush kale leaves lightly with oil and add to grill the last minute or so of grilling.

3. To serve, place two kale leaves and slice of cheese atop each bread slice.  Top with a burger, onion side up and serve with choice of side (I did sweet potato fries).  Makes 4 servings.

1. I could have melted the cheese on the kale in the oven for a minute or two.

2. The onion didn’t completely grill the way I would have liked.

But overall, the taste was a success.  Just keep in mind that this is definitely a fork and knife type burger :)

Nutritional Information:

Calories: 321

Total fat: 10 g

Cholesterol: 78 mg

Sodium: 387 mg

Carbohydrate: 22 g

Fiber: 2 g

Protein: 34 g

Southwest Steak (Dinner)

I love Mexican food.  When I was pregnant I literally ate tacos almost everyday for the first 3 months.  Funny that I never really branched out from that until much later.  I wanted to grill steak but not necessarily do a carne asada (although that is muy delicioso) so I found the following recipe and am sure glad I did!  I also wanted to make a side of rice and salad to go with this so keep reading!

Southwest steak:

1/4 c lime juice

1/4 c bottled steak sauce

1/4 c salsa (whichever level of spiciness you prefer)

1 tbsp canola oil

1 clove garlic, minced

1/2 tsp coarsely ground black pepper

1 lb boneless beef top sirloin steak, cut 1 in thick

1. For marinade, in a small saucepan combine all seasoning ingredients and bring to boiling.  Reduce heat.  Simmer, uncovered for 5 mins, stirring occasionally; cool.

2. Place steak in a resealable plastic bag and set in a shallow dish. Pour marinade over steak and place in fridge 8-24 hrs.  (Mine sat for about 19-20 hrs) Turn bag occasionally.

3. When ready place meat on grill and cook to desired doneness, turning once halfway through grilling.

4. Thinly slice, as Rick Bayless says (sorry just saw a recent tweet), ALWAYS against the grain!

Your Red Rice side:

2-3 tbsp olive oil

1 sm onion, finely chopped

2 garlic cloves, minced

2 c long grain white rice

1 tsp achiote powder (this you can find in a Mexican store, I found a Mexican seasoning at a local farmers market which was wonderful!  Just make sure what you end up using isn’t just a plain chile powder or something like that)

1 bay leaf

2 c canned crushed tomatoes (***I used ones with sweet onion in them***)

2.5 c low sodium chicken broth

1. Heat oil in med saucepan over med-high heat and add onions and garlic until soft, about 2 minutes.

2.  Add rice, seasoning powder, and bay leaf and cook until rice is opaque, about 2 minutes.

3. Add tomatoes and broth and bring to boiling.  Reduce heat to med-low and simmer until liquid evaporates and is just below level of the rice.  Simmer, covered, on low for about 20-25 mins. Yields 4-6 servings.

Tomato with Avocado Salsa:

1/2 lg avocado, diced

2 tsp fresh lime juice

1/8 tsp salt

1 medium Anaheim or poblano pepper, seeded and ribs removed, finely chopped

2 tbsp snipped fresh cilantro

1 lg tomato, cut into 5 slices

1.25 tsp fresh lime juice

In a medium bowl, stir together the avocado, 2 tsp lime juice, salt, pepper and cilantro.  Be sure the avocado is coated with the lime juice to prevent discoloration.

For each serving, place avocado mixture over tomato slice(s).  Sprinkle with additional lime juice.

And here you have it!

Oh yeah. . .don’t forget your warmed up tortilla (I used whole wheat) and additional leafy greens!  The meat came out so incredibly tender – it was perfect.  The avocado/tomato had just the right amount of tang and the rice had really good flavor (I believe the crushed tomato with sweet onion did the trick).  All in all – this was a very delicious and satisfying meal for that Mexican craving.

Nutritional Information:

Southwest Steak:

Calories: 200

Total Fat: 9 g

Cholesterol: 69 mg

Protein: 25 mg

Carbohydrate: 5 g

Fiber: 1 g

Sodium: 385 mg

Tomato with Avocado Salsa:

Calories: 49

Total Fat: 3. 5 g

Cholesterol: 0

Sodium: 67 mg

Carbohydrate: 5 g

Fiber: 2 g

Protein: 1 g

Sorry, I do not have the information for the red rice side as this was not made available.

Curried Beef with Apple Couscous

So after about a one week hiatus here is what I will introduce.  Ohhh. . .this was fantastic! Not too spicy, not too sweet – just an even blend of spice and flavor.  Additionally, this was extremely simple to make.

Here you are:

1 lb boneless beef top sirloin steak, cut 1 in thick

1/4 tsp salt

1/4 tsp black pepper

1 tsp canola oil

2 medium red/green sweet peppers cut into thin strips

1 med onion, coarsely chopped

1 tbsp curry powder

1 c water

3/4 cup apple juice

2 tsp instant beef bouillon granules

1 c whole wheat couscous

1 med tart green apple (Granny Smith), coarsely chopped1/3 c chopped dry roasted peanuts

1. Lightly sprinkle steak with salt/black pepper and place on grill until desired doneness (mine was med-well/well).  You can also use your broiler.

Using the stovetop grill. . .

2. Meanwhile, in a large non-stick skillet heat oil over medium heat.  Add sweet pepper and onion; cook for 5 mins.  Add curry and stir for one minute.  Add water, juice, bouillon granules and bring to boiling.  Stir in couscous and apple; remove from heat.  Cover and let stand about 5 minutes until liquid is absorbed.  Fluff couscous with fork.

sauteeing the vegetables - nothing better than peppers and onion!

fluffing the couscous. . .

3. Slice steak and serve over couscous mixture and top with peanuts. Makes 6 servings.

Dinner is served!

Nutritional Information:

Calories: 340

Total Fat: 9 g

Total Cholesterol: 46 mg

Protein: 25 mg

Carbohydrate: 44 g

Fiber 7 g

Sodium: 430 mg

Herbed Steak with Portobello Mushroom Sauce and Roasted Garlic Mashed Potatoes

I think I hit the jackpot tonight.  I’d like to say at heart I am a meat and potatoes girl (although I love branching out) and this is the reason why. . .

For the steak:

4-5 oz boneless beef top sirloin steaks, cut 3/4 in thick

1 tsp herbes de Provence

1/2 tsp cracked black pepper

1/4 tsp salt

2 tsp olive oil

6 oz portobello mushroom caps, stems removed and thinly sliced (about 2.5 c)

1/3 c finely chopped shallot or onion

2 clove garlic, minced

1/4 c port or dry red wine or beef broth

1/2 c beef broth

1.5 tsp cornstarch

2 tbsp balsamic vinegar

1. Sprinkle 1/2 tsp herbes de Provence, cracked pepper, and salt evenly on steaks and rub in.  You can use the grill or broiler to cook seasoned steaks.   (I did the broiler for about 14 mins since I like mine med-well).

2. Heat oil over med heat in a skillet and then add mushrooms, shallot/onion, and garlic and cook until tender. Remove skillet from heat and add port/broth and remaining 1/2 tsp of herbes de Provence.  Return to heat and cook uncovered until liquid has evaporated.

sauteeing the mushrooms, onion, garlic

3. In a small bowl stir together beef broth and cornstarch and add to skillet.  Cook and stir until thickened and bubby.  Stir for 2 mins more and then add balsamic vinegar.  Serve over steaks.  Makes 4 servings.

For potatoes:

1 lb red, Yukon gold, or round white potatoes, scrubbed and quartered

1 tsp bottled minced roasted garlic

1/4 c light dairy sour cream

2-4 tbsp fat free milk

1/2 tsp dried thyme, crushed

1/4 tsp salt

1/8 tsp black pepper

1. In a covered large saucepan cook potatoes in enough boiling water to cover for 25 mins or until tender.  Drain and return to saucepan.

2. Add garlic to potatoes and mash.  Add sour cream, milk, thyme, salt, pepper and combine well (you can use a mixer if you want).  Makes 4 servings.

I tried to get a good picture of this. . .really doesn't do the dish justice though.

I tried to get a good picture of this. . .really doesn't do the dish justice though.

 Nutritional Information:


Calories: 270

Total Fat: 8 g

Cholesterol: 60 mg

Protein: 33 g

Carbohydrate: 10 g

Fiber: 1 g

Sodium: 343 mg


Calories: 106

Total Fat: 1 g

Cholesterol: 5 mg

Protein: 4 g

Carbohydrate: 19 g

Fiber: 2 g

Sodium: 162 mg