Start with strips of beef

Published the week of March 28, 2016

The convenience of pre-sliced beef might entice you at the grocery store, but with a sharp knife it is easy — and cheaper — to buy whole pieces of meat and slice them at home. Just remember to slice against the grain so that your meat is as tender as possible.

– – – – –

If there is any fat and gristle on the roast, remove it before slicing.

Beef Stroganoff

2 pounds beef chuck roast, sliced
1/2 teaspoon ground black pepper
1/4 cup butter
4 green onions, sliced, white parts only
4 tablespoons all-purpose flour
1 10.5-ounce can condensed beef broth
1 teaspoon prepared mustard
1 6-ounce can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup white wine
Salt to taste
Ground black pepper to taste

Season beef slices with 1/2 teaspoon pepper. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips. Stir the flour into the juices on the empty side of the pan. Slowly pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste. Makes 8 servings.

– – – – –

If you want extra sauce to coat your rice, double the sauce ingredients.

Slow-Cooker Pepper Steak

2 pounds beef sirloin, sliced
2 garlic cloves, minced
1 onion, sliced
3 tablespoons soy sauce
1/2 teaspoon ground black pepper
1 teaspoon granulated sugar
2 large green peppers, cut into strips
1/4 cup water
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked rice, optional

Place sliced beef in the slow cooker. Add the garlic, onion, soy sauce, pepper and sugar. Cover; cook on low until meat is fork tender, about 6 to 8 hours. One hour before the end of the cooking time, add green peppers and 1/4 cup water.

To serve, remove meat and vegetables to serving bowl. Transfer liquid to a saucepan; bring to a boil. In a small bowl, combine cornstarch and cold water. Add to saucepan and cook, stirring constantly, until mixture thickens, about 1 to 2 minutes. Pour over meat and vegetables. Serve with hot cooked rice if desired. Makes 6 servings.