Pie and Sauce

May 8, 2011 at 1:43 pm (Australian, beef broth, beef chuck steak, beef stew meat, boneless beef chuck steak, boneless beef sirloin steak, boneless beef top sirloin steak, butter, carrots, celery, cube steak, flank steak, flat iron steak, flour, ground beef, Main Dish, onion, oven, pepper, rib eye steak, salt, self-rising flour, skirt steak, stovetop, strip steak, vegetable shortening)

Flour
1 T butter
1/4 C celery, finely chopped
1/2 – 3/4 lb ground beef or cubed steak
2 T onion, finely chopped
1/4 C carrots, finely chopped
1 C beef stock
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Roll beef cubes in flour, or sprinkle 1 T flour over ground beef. Saute beef in butter with onion, carrot and celery, until meat is brown and vegetables bright in color. Cover with beef stock, add salt and pepper to taste, and simmer, covered, until meat is tender.

Place in greased 9″ pie pan and top with pie crust made from ingredients below. Bake for 10 – 15 minutes at 425 degrees or until pastry is golden brown.

Pastry ingredients:
2 C self-rising flour
1 pinch salt
1/2 lb shortening or butter
1/3 C water

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Beef Gyros

May 23, 2009 at 9:12 pm (boneless beef chuck steak, fresh tomatoes, garlic, Greek, leaf lettuce, lemon juice, Main Dish, olive oil, oregano, pepper, pita bread, red onion, salt, slow cooker)

Prep Time: 10 minutes
Total Time: 6 to 8 hours on low
Serves 5.

1 slow-cooker liner
2 lb boneless beef chuck steak, about 1 1/4″ thick
1/4 C olive oil
2 T lemon juice
1 T minced garlic
1 t dried oregano
1/2 t salt
1/4 t pepper
5 pita breads
Accompaniments: Tzatziki, leaf lettuce, sliced tomatoes and red onions
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1. Line a 3-qt or larger slow-cooker with liner; place beef in liner.

2. Mix oil, lemon juice, oregano, salt and pepper in a small bowl. Pour over beef, turning to coat. Cover and cook on low 6 to 8 hours until meat is tender.

3. Remove beef to cutting board; slice. Return beef to juices in slow-cooker to keep warm. Warm pitas as package directs; top with sliced meat. Serve with accompaniments.

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