photo by biskuit

Beef is versatile and economical. You’ll discover many steakhouse cuts at lower prices at the market. Check your local stores, and stock up for the grilling season. If you’re bored with the same old pot roast or meatloaf, you’ll enjoy the following beef recipes for their simple ingredients and ease of preparation. They’re familiar enough to be comforting, yet varied enough to entice even the pickiest of eaters. They’re great as leftovers, too.

Chinese Ribs

5 pounds beef short ribs
1 cup burgundy
1-1/4 cups soy sauce
1/2 teaspoon powdered ginger
1/4 cup sugar
1 teaspoon garlic powder
1 cup applesauce
1 teaspoon meat tenderizer
Optional: 1/2 teaspoon red food coloring

In a large Dutch oven, boil ribs in salted water about 15 minutes or until tender. Drain and chill. Combine burgundy, soy sauce, ginger, sugar, garlic powder, applesauce, meat tenderizer and optional food coloring. Pour over ribs. Cover and marinate overnight. Broil 5 minutes, or grill approximately 20 minutes. — Carol, New Jersey

Salisbury Steak

2 pounds ground beef
1 cup breadcrumbs (or 3/4 cup rolled oats)
1 cup water
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon onion powder

Cook’s note: Make sure that the casserole dish is big enough to hold the meat and gravy without it bubbling over and making a mess in your oven.
Combine all ingredients in a large bowl. Mix well. Shape into patties. In a large frying pan, brown patties on both sides, removing to casserole dish as finished.

Gravy

1/2 cup flour
4 to 6 tablespoons margarine or butter
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
5 cups water

Stir flour into fat in frying pan. Add as much margarine as needed to combine with the flour. Stir for a few minutes; you will have a thick paste. Add salt, pepper and garlic powder. Slowly pour in water, stirring until boiling and thickened. Use a whisk to prevent lumps. Once you have a smooth gravy, pour it over the patties. Cover the casserole dish, and bake at 350 F for 1 hour. — Tina, Canada

Goulash

1 pound elbow macaroni
1 pound ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 (14-1/2 ounce) can diced tomatoes
1 (15-ounce) can tomato sauce or jar of spaghetti sauce
1/2 teaspoon chili powder
salt and pepper, to taste

Prepare elbow macaroni according to package directions. Drain water. Set aside. In a large skillet, add ground beef, onion and bell pepper. Cook until meat is brown and no longer pink and vegetables are soft. Drain fat. Add garlic. Add the meat mixture to the cooked macaroni. Mix in canned tomatoes and sauce. Add chili powder and salt and pepper.
Optional: Add sliced zucchini, mushrooms or corn.

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