Beef Recipes

Savory Swiss Stake

 
Swiss Savoury Stake
Swiss Savoury Stake

Scale  lb=pound  qt= 32 ounce  oz= 1 ounce    tsp=teaspoon  pt= 16 ounce 

YIELDS: 50 PORTIONS EACH PORTION: about 5 oz. with 2 oz,sauce

STEP ONE

INGREDIENTS QUANTITY

Bottom round, 
trimmed
(5 oz.steaks)

Bread flour,seas
oned with salt
and pepper
Salad oil


50



1 lb


1 qt

METHOD

1. Dredge steaks in seasoned flour .Pour oil in skillet to depth of 1/8 in,;heat.Add steaks and brown on both sides.Place steaks in brazier or roast pan.

STEP TWO

INGREDIENTSQUANTITY

Beef stock

Tomato puree

Soy sauce

Black Pepper

Whole cloves 

Bay leaves

Thyme 

Savory

5 qt

8 oz

5 oz

1 tsp

6

2

1/2 tsp

1/2 tsp

METHOD


2. Combine all ingredients and simmer for 20 minutes to make hot stock.

STEP THREE

INGREDIENTSQUANTITY

Salad oil

Onions,small
dice

Garlic crushed

Celery,small
dice

Bread flour

salt

1 pt

1 lb


2 cloves

1/2 tsp


12 oz

to taste

METHOD


3.Saute onions,garlic and celery in oil in sauce pot until vegetables are tender.Add flour to make roux.Stir and cook for 10 minutes.;browning lightly.
4. Strain hot stock and add gradually to roux,stirring until thickened and smooth.Adjust seasoning with salt if desired and pour sauce over steaks.Bake at 350 degree F.about 2 hr. or until tender.
5. Serve one steak per portion with sauce.

 

 

Braised Short Ribs Of Beef Recipe

Braised Short Ribs of Beef
Braised Short Ribs of Beef  

Scale pt=16  ounce qt=32 ounce  lb=pound or 16 ounce  oz=ounce 

ea=each serving  tsp=teaspoon     tbsp=table spoon

YIELD : 50 portions              EACH PORTION:  10 oz. rib with 3 oz sauce

STEP ONE

INGREDIENTSQUANTITY

short ribs

 
Onions,peeled
,medium cut

Carrots cut,med
ium cut

Celery,cleaned
medium cut.
 
50 (about
10 oz.ea)

 1 ½ lb


½ lb


½ lb

METHOD

1. Trim ribs; remove fat and tie meat to bone.
2. Put vegetables in lightly greased roasting pan and place short ribs on top.

STEP TWO

INGREDIENTSQUANTITY

salad oil
 
 
Sweet basil

sage

thyme
 

1 pt
 
 
2 tsp

½ tsp

½ tsp
 

METHOD


3. Pour 1 cup oil evenly over all. Combine and sprinkle as evenly as possible over
top.Brown in oven at 400 degree F.,turning as necessary.Do not let vegetables burn.

STEP THREE

INGREDIENTSQUANTITY
Bread Flour

Beef stock,hot

Tomatoes,chopped.

1 lb

6 qt

1 No.2½ 
can

METHOD


4. When nicely brown add remainder of oil and flour blending well.Cook for 5 to
10 minutes Add hot stock stirring to mix well until slightly thickened.Add
tomatoes and blend.Cover,return to oven and cook to 2 to 2  1/2 hours or
until tender.

STEP FOUR

METHOD

5. When ribs are cooked remove to clean pan.Strain sauce Adjust seasoning and thickening.Remove excess fat.Pour sauce over ribs.
6. Hold for service in warm place but so not continue to cook .When serving remove string.Serve one 10 oz rib portion with 3 oz sauce. A fresh vegetable garnish may be added.

Baked Hamburger loaf Recipe

Baked Hamburger loaf
Baked Hamburger loaf

Scale  lb=pound   oz=1 ounce   

YIELD: 50 portion      EACH PORTION:  1 slice with 2 oz sauce

STEP ONE

INGREDIENTSQUANTITY
Onions , chopped
fine

Celery ,chopped
fine

Salad oil
3 lb


1 lb


8 oz

METHOD

1. Saute onions and celery in oil until tender.

STEP TWO

INGREDIENTSQUANTITY

Bread trimmed  

Milk
Or stock

Eggs,Whole

Salt

Pepper

Beef,ground
 

1  1/2 lb

1 pt

 
8

to taste

to taste

13 lb
 

METHOD


2. Place bread in large mixing bowl and add milk mix thoroughly until smooth.
3. Add eggs,celery,onions and
seasonings.
4. Add beef and mix thoroughly.If mixture
is too moist adjust consistency by adding
bread or cracker crumbs.
5. Form in 3 lb loaves.Place in lightly
greased roast pan and lightly oil outside
of loaves.
6. Bake in preheated oven at 350 F degree for 1  1/2 hours.

 

 

Minute Steak

Minute steaks
Minute steaks

Scale   lb=pound    oz=1 ounce   

YIELD: 50 Portions                           EACH PORTION: 6 oz

STEP ONE

INGREDIENTS QUANTITY
Sirloin strips ,
boneless
Well trimmed
, small eye

Salad oil

20 lb


 
 
to lightly
coat

METHOD


1. Using extreme care cut 6 oz portions (full cut).Use sharp knife and portion
scale.Eye must be small or stakes must be too thin.
2. Chill well before cooking.Thinly cut room temperature steaks may cook all the way through before acquiring any outside color. Thinly cut chilled steaks are more apt to color before cooking all the way through.Steaks are never cooked well done except by request.Keep rare if possible.
3. Place lightly oiled or buttered steaks in pan or on hot griddle.Brown on one side ,turn and brown on the other side.Thin steaks particularly should be cooked to order.Steaks may be sauteed or pan broiled Broiling is usually reserved for thicker steaks.
4 . Serve plain, with chopped parsley.au beurre or white maitre d’hotel butter.