Entries for the 'Entrée - Beef' Category

GROUND BEEF BAR-B-QUE
Serving size: 6

• 1 pound lean Praire Creek Packing ground beef, RFS Item # 39598
• 1/4 cup chopped Markon onion, RFS Item # 78320
• 1/4 cup chopped Markon green bell pepper, RFS Item # 78248
• 1/2 teaspoon Culinary Secrets garlic powder, RFS Item # 24042
• 1 teaspoon prepared yellow mustard
• 3/4 cup Chef Mark ketchup, RFS Item # 12050
• 3 teaspoons brown sugar
• Markon parsley for presentation, RFS Item # 78172
• 12 slices of Brickfire Bakery cracked wheat bread, RFS Item # 63626
• salt to taste
• Culinary Secrets ground black pepper to taste, RFS Item # 24108

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly.
3. Reduce heat, and simmer for 30 minutes.
4. Serve on toasted cracked wheat bread.
5. Season with salt and pepper. Add Parsley for presentation. 

PARMESAN BASIL STEAKS: 8 Servings

Ingredients

• 1/2 cup ─ Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS #33388
• 1/4 cup ─ Villa Frizzoni Parmesan cheese, shredded, RFS# 70947
• 2 Tbsp. ─ Markon Fresh basil, minced, RFS# 75016
• 1 tsp. ─ Culinary Secrets Northwoods Steak Seasoning, RFS# 28758
• 8 each ─ Strip steaks or Round Steaks
• 1-2 Tbsp per steak ─ Culinary Secrets Northwoods Steak Seasoning RFS# 28758

1. Combine olive oil, Parmesan, basil and 1 teaspoon Steak Seasoning. Set aside.
2. Sprinkle Steak Seasoning over both sides of steak. Grill over moderate heat for 12 to 16 minutes, turning once, to desired doneness.
3. Remove steaks from grill and immediately drizzle with Parmesan Basil Oil mixture.
4. Let steaks rest for 5 minutes before serving.

 

• 3 Markon tomatoes, quartered, RFS item #78204
• 3 Markon garlic cloves, thinly sliced, RFS Item #78470
• 10 fresh thyme sprigs
• 2 tablespoons Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item 33388
• Salt
• Culinary Secrets ground black pepper, RFS item #24108

• 2 tablespoons Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item 33388
• 8 very thin slices prosciutto
• 2 large shallots, finely diced (about 2/3 cup)
• Salt
• Culinary Secrets ground black pepper, RFS item #24108
• 2 Markon garlic cloves, minced, RFS Item #78470
• 1 1/4 pounds Eagle Ridge freshly ground beef chuck, RFS Item # 40460
• 2 tablespoons finely chopped fresh Italian parsley
• 2 teaspoons Culinary Secrets Honey Dijon mustard, RFS Item #12440
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon Culinary Secrets ground black pepper, RFS item #24108
• 1 large egg, beaten to blend
• 4 Brickfire Bakery Ciabatta bread, halved horizontally RFS item # 17748
• 2 tablespoons SilverBrook butter, room temperature, RFS Item # 73400
• 4 ounces Fontina cheese, thinly sliced
• 8 Markon Romaine lettuce leaves, RFS Item # 75066

• 1/2 cup Chef Mark ketchup, RFS Item #12050
• 1 tablespoon Culinary Secrets Honey Dijon mustard, RFS Item #12440
• 1 tablespoon Sherry vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Markon finely chopped fresh chives, RFS Item #75774
• 2 teaspoons Markon finely chopped fresh tarragon, RFS Item #77816
• 3 tablespoons Villa Frizzoni 75/25 Blend Canola and Extra Virgin Olive Oil, RFS Item 33388

1. Position the rack in the center of the oven and preheat the oven to 500°F.
2. Place the tomatoes on a baking sheet. Arrange the garlic slices on top of the tomatoes and scatter the thyme sprigs over the tomatoes.
3. Drizzle with the oil and sprinkle with salt and pepper.
4. Roast until the tomatoes are tender and golden brown on the bottom, about 20 minutes. Set aside.

1. Heat 1 tablespoon of oil in a heavy large sauté pan over medium heat.
2. Working in batches, lay the prosciutto slices in the pan and cook over medium heat until crisp and golden, about 2 minutes per side.
3. Transfer the crisped prosciutto to a paper towel-lined plate.
4. Heat the remaining 1 tablespoon of oil in a heavy small sauté pan over medium heat. Add the shallots.
5. Sprinkle with salt and pepper and sauté until tender, about 2 minutes.
6. Stir in the minced garlic. Remove from the heat and cool completely.
7. Gently mix the cooled sautéed shallots and garlic with the ground beef, parsley, mustard, Worcestershire sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl until well blended. Mix in the egg.
8. Divide the beef mixture into 4 equal mounds.
9. Using a 4-inch ring mold, shape each mound into a patty.
10. Preheat a grill pan or prepare a barbecue for medium-high heat.
11. Brush the cut sides of the ciabatta with butter. Grill the ciabatta, cut side down, until lightly toasted, about 2 minutes.
12. Place the ciabatta on a plate and cover to keep warm.
13. Grill the patties until brown on the bottom, about 3 minutes. Turn the patties over.
14. Top the patties with the roasted tomatoes and then with the cheese. Continue to grill until the patties are cooked to medium-rare doneness, about 3 minutes longer.

1. Whisk the ketchup, mustard, vinegar, Worcestershire sauce, chives, and tarragon in a large bowl to blend.
2. Gradually whisk in the oil to blend well. Set the sauce aside.

1. Place the lettuce over the grilled ciabatta bottoms.
2. Set the patties on the lettuce.
3. Spoon some gourmet ketchup over the burgers.
4. Top with the crisped prosciutto.
5. Cover with the ciabatta tops.
6. Serve the remaining gourmet ketchup alongside.

 

• Eagle Ridge Strip or rib eye steak 1 each
• 2 to 3 tsp.   Culinary Secrets Northwoods Steak Dust RFS Item 25446
• 1 to 2 tsp.   Culinary Secrets Northwoods Steak Seasoning RFS Item 28758

1. Rub the Culinary Secrets Northwoods Steak Dust onto ONE side of the steak.
2. Place the seasoned side face down on the grill. Sprinkle the top side of the steak with Culinary Secrets Northwoods Steak Seasoning.
3. Turn steak after 4 to 5 minutes and continue grilling until it reaches desired doneness.

• Blue cheese, crumbled 8 oz. (2 cups)
• Butter, softened 4 oz. (1/2 cup)
• Culinary Secrets Northwoods Steak Seasoning 2 Tsp. RFS Item # 28758
• Walnuts, chopped and toasted 2 oz. (1/2 cup)
• Steaks, New York strip, 8 oz. 8 each
• Culinary Secrets Northwoods Steak Seasoning 2 Tbsp. RFS Item # 28758

Villa Frizzoni Pizza Sostanza

Ingredients

1-14 inch pizza shell
8 oz. Bountiful Harvest Fancy Tomato Puree 
        RFS Item 12048
1 tsp. Culinary Secrets Ground Oregano
         RFS Item 24102
1 tsp. Culinary Secrets Ground Basil
         RFS Item 10510
2 Tbsp. Villa Frizzoni Grated Parmesan Cheese
           RFS Item 70076
10 oz. Villa Frizzoni Feather Shredded Pizza Cheese Blend
         RFS Item 15076
4 oz. Villa Frizzoni Spicy Italian Sausage Pizza Topping
        RFS Item 78906
4 oz. Villa Frizzoni Beef Pizza Topping
        RFS Item E6052
1 oz. Villa Frizzoni Sliced Pepperoni (16 pieces)
        RFS Item E6662

Directions

1. Preheat conventional or pizza oven to 450 F.  
2. Spread tomato puree evenly over the pizza shell, up to 1/2-inch of the edge.
3. Sprinkle oregano, basil and Parmesan cheese over tomato puree; top with half of the pizza cheese blend.
4. Evenly distribute sausage, beef and pepperoni over cheese.
5. Sprinkle on remaining pizza cheese blend.
6. Bake 12-18 minutes or until crust is golden and cheese is bubbly and beginning to brown.

Yield: 1-14" pizza

Wild Mushroom Beef Stew

Ingredients

2 lb. beef for stew, cut into 1-inch pieces
1/4 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. Culinary Secrets Dried Thyme Leaves, crushed
            RFS Item 24434
3/4 c. ready-to-serve beef broth
1/4 c. Bountiful Harvest 24% Fancy Tomato Paste
         RFS Item 12054
1/4 c. dry red wine
2 cloves garlic, minced
1 lb. red-skinned potatoes(1 1/2-inch diameter), cut into quarters
8 oz. assorted mushrooms (such as cremini, shiitake, and oyster, cut into quarters)
1 cup baby carrots
fresh parsley (optional)

Directions

1. Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2 quart slow cooker. Sprinkle with flour mixture; toss to coat.
2. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.
3. Cover and cook on HIGH 5 to 6 hours or LOW 8 to 9 hours, or until beef and vegetables are tender. Stir well before serving. Garnish with parsley, if desired, before serving.

Recipe and Photo from National Cattlemen's Beef Association

Wisconsin Stuffed Burger

Ingredients

1 1/2 lbs. Eagle Ridge 85/15 Pure Ground Beef 
               RFS Item 50106
1/4 c. dry bread crumbs
1 egg
6 slices tomato
6 lettuce leaves
3/4 c. Cobblestone Market Crumbled Bleu Cheese
          RFS Item 70030
6 hamburger buns, sliced

Directions

1. In a large mixing bowl, combine beef, bread crumbs and eggs; mix well, but lightly.
2. Divide mixture into 12 balls; flatten each on waxed paper to 4 inches across. Place 1 tablespoon cheese on each of 6 patties. Top with remaining patties, carefully pressing the edges to seal.
3. Grill patties 4 inches from the hot coals, turning only once for 6 to 9 minutes on each side, or until no longer pink. To keep cheese between patties as it melts, do not flatten burgers with spatula while grilling.
4. Place burgers on buns and top with tomato and lettuce.

*Your possibilities are endless! Stuff your burgers with Cobblestone Market Co-Jack or Swiss, San Pablo Pepper Jack, Trifoglio Pizza Blend or Villa Frizzoni Mozzarella.

Photo and Recipe courtesy of the Wisconsin Milk Marketing Board.

Corned Beef & Ale

Ingredients

2 Hillshire Farm Uncooked Corned Beef Briskets,
   12-14 pounds each (RFS Item 38174 or 37246)
4 quarts brown ale (dark beer)
5 quarts water
4 oz. dry onion soup mix
1 1/2 cups light brown sugar
2 Tbsp. salt
1 tsp. ground pepper
50 medium potatoes
50 carrots, peeled and cut in thirds
50 cabbage wedges, core included

Directions

1. Place corned beef in large pot. Add ale, water, soup mix, sugar, salt and pepper. Bring to a boil. Covr, reduce heat and simmer about 4 hours; until a meat thermometer registers 170 F. Remove meat from pot, cover with foil and keep warm.

2. Strain cooking liquid and return to pot. Bring to boil; add potatoes, carrots and cabbage, return to a boil. Cover and simmer for 15 minutse or until vegetables are tender. Remove vegetables with a slotted spoon and keep warm.

3. To serve, slice meat across the grain in thin slices, reheat in cooking liquid and serve with vegetables.

*For a stronger ale taste, ladle a small amount of the cooking liquid over beef and vegetables when serving.

Makes 50 servings.

Seared Sesame Steak Paillard

Ingredients

Marinade

3 c. reduced-sodium soy sauce
1-1/2 c. dark sesame oil
1/4 c. minced garlic
1/4 c. minced fresh ginger
2 Tbsp. black pepper

24 Beef Ranch Cut (Shoulder Center) Steaks
    1" thick, each cut horizontally into 2 thin steaks
72 c. Asian Slaw (see below)
12 c. Nut & Noodle Mix (see below)
12 c. Fried Angel Hair Pasta (see below)
12 c. fried tortilla strips
4-1/2 c. Peanut Dressing (see below)
1-1/2 c. Honey-Lime Dressing (see below)
24 c. fried won-ton strips
8 oz. Markon Fresh Cilantro
       RFS Item 78014
2-1/2 oz. sliced green onion
1-1/2 c. toasted sesame seeds

Directions

1. In non-reactive container, combine all marinade ingredients.
2. Pound each halved steak to 1/4-inch thickness. Add steak to marinade, turn to coat. Cover and refrigerate at least 2 hours.
3. For each serving, to order: 
 a. Grill 2 marinated Paillards to medium rare or medium. Place paillards in center of serving plate. 
 b. In bowl, combine 3 cups Asian Slaw Mix, 1/2 cup Nut & Noodle Mix, 1/2 cup Fried Angel Hair
     Pasta and 1/2 cup fried tortilla strips. Add 3 tablespoons of Peanut Dressing; toss lightly. 
 c. Mound salad on Paillards. Drizzle with 1 tablespoon of Honey-Lime Dressing. Mound 1 cup fried 
     wonton strips to make a "nest" on top of salad. 
 d. Sprinkle with 1 tablespoon cilantro, 1 tablespoon green onion, and 1 teaspoon sesame seeds.

Yields: 24 servings

Asian Slaw
18 c. thinly sliced red cabbage
18 c. thinly sliced green cabbage
12 c. thinly sliced red bell peppers
12 c. thinly sliced yellow bell peppers
12 c. thinly sliced green onions

Combine all ingredients and toss lightly. Yield: about 72 cups

Nut & Noodle Mix
1 lb. oat cereal squares
8 oz. fried chow mein noodles
12 oz. cashews (halves and pieces) or, peanuts
1/2 c. vegetable oil
1/2 c. reduced-sodium soy sauce
1 Tbsp. salt
1 tsp. Culinary Secrets Onion Powder
         RFS Item 24400
1 tsp. Culinary Secrets Ground Ginger
         RFS Item 24054
1 tsp. Culinary Secrets Cayenne Pepper
         RFS Item 10508

Combine cereal squares, noodles and nuts; set aside. In bowl, whisk together the remaining ingredients. Add to cereal mixture; toss to coat. Spread onto a full sheet pan. Bake at 250 F for 1 hour, stirring occasionally. Cool completely. Yield: about 12 cups.

Fried Angel Hair Pasta
12 oz. Villa Frizzoni 10" Capellini (angel hair pasta), uncooked
         RFS Item 12864

Deep-fry the uncooked angel hair pasta in hot (375 F) oil until golden brown. Remove and drain. Yield: about 12 cups.

Peanut Dressing
1-1/2 c. peanut butter
3/4 c. honey
3/4 c. reduced-sodium soy sauce
1/3 c. fresh lime juice
1/3 c. vegetable oil
1/3 c. water
3 Tbsp. pickled ginger (sushi-style)
3 Tbsp. Katy's Kitchen Distilled Cider Vinegar
           RFS Item 39500
1 Tbsp. Culinary Secrets Curry Powder
           RFS Item 24330
1 Tbsp. minced garlic
1 1/2 tsp. dark sesame oil
3/4 tsp. Culinary Secrets Crushed Red Pepper Flakes
            RFS Item 24018
1/2 tsp. Culinary Secrets Black Pepper
            RFS Item 24236

In blender combine all ingredients. Process until well blended. Cover and refrigerate. Yield: about 4-1/2 cups.

Honey-Lime Dressing
6 Tbsp. honey
6 Tbsp. lime juice
6 Tbsp. peanut oil
2 Tbsp. pickled ginger (sushi-style)
2 Tbsp. dark sesame oil
2 Tbsp. Katy's Kitchen Distilled Cider Vinegar
           RFS Item 39500
1 Tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. Culinary Secrets Black Pepper
            RFS Item 24236

In blender, combine all ingredients. Process until well blended. Cover and refrigerate. Yield: about 1-1/2 cups.