All Kinds of Beef Meatballs

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The grated carrot in this recipe keeps these lean beef meatballs juicy and gets kids to eat vegetables without them even knowing it.
15 Minutes

4 – 6 Servings

1 lb (500 g) Lean Ground Beef Sirloin or Lean Ground Beef
1 egg, lightly beaten
½ cup (125 mL) dry bread crumbs
⅓ cup (75 mL) finely grated carrot
⅓ cup (75 mL) shredded onion
1 tbsp (15 mL) Worcestershire sauce
½ tsp (2 mL) EACH salt and pepper

Lightly combine all ingredients; form into about thirty 1” (2.5 cm) balls.
Bake on lightly oiled foil-lined baking tray in 400°F (200°C) oven for 15 min, until digital rapid-read thermometer inserted into centre of several meatballs reads 160°F (71°C).
Variations try adding the following to the basic recipe:
Italian: 2 tbsp (30 mL) pizza sauce and 1 tsp (5 mL) dried oregano. Serve with extra pizza sauce or spaghetti sauce.
Asian: 2 tbsp (30 mL) hoisin sauce and 1/2 tsp (2 mL) ground ginger. Serve with peanut sauce or sweet and sour sauce.
Mexican: 1 tbsp (15 mL) chili powder and 2 garlic cloves (minced). Serve with salsa.

Asian Beef Bites with Speedy Slaw

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APPETIZER BITES: Serve one or 2 meatballs on toothpicks in a cocktail glass with the slaw or on bread and butter plates as a tapas-style course; serve with plum sauce on the side. NOTE: Make the slaw recipe ahead to allow time for flavours to blend. Kids love these brochette-style Beef Bites. You can also make the Beef Bites recipe into burgers and serve with the slaw as a topper.
10 Minutes

7 Servings or 30 Beef Bites

1 lb (500 g) Lean/Extra Lean Ground Beef Sirloin*
¼ cup (50 mL) wheat germ
2 green onions, thinly sliced
2 tbsp (30 mL) sodium-reduced soy sauce
1 tbsp (15 mL) finely grated ginger root
1 egg, lightly beaten
¼ tsp (1 mL) pepper
Speedy Slaw (recipe follows)

Lightly combine beef, wheat germ, onions, soy sauce, ginger root, egg and pepper. Gently form into about thirty 1-inch (2.5 cm) meatballs
Bake on lightly oiled foil-lined baking tray in 400°F (200°C) oven for 10 to 15 minutes, until digital rapid-read thermometer inserted into centre of several meatballs reads 160°F (71°C).
Thread 3 or 4 meatballs on each skewer and serve with Speedy Slaw.
Speedy Slaw: Whisk together 1/4 cup (50 mL) EACH rice vinegar and granulated sugar, 2 tbsp (30 mL) vegetable oil, 1-1/2 tsp (7 mL) Dijon mustard and 1 tsp (5 mL) sesame oil. Toss with half a bag (16 oz/454 mL size) coleslaw salad mix, 1 green onion (sliced) and 1/2 cup (125 mL) EACH snow peas (halved lengthwise), canned sliced water chestnuts (drained and halved) and roasted shelled peanuts (optional). (Make-ahead: Can be made up to a day in advance.) Makes about 4 cups (1 L)

*Other options: Lean/Extra Lean Ground Round, Lean Ground Chuck or Lean/Extra Lean Ground Beef
Source of iron (12% DV) and excellent source of zinc (31% DV). Source of B-complex vitamins: thiamin (6% D).

Souvlaki Sirloin Beef Meatballs and More

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To round out these dinners, serve any of the versions with our yummy Greek Vegetable Sauté, and your favourite creamy Greek Salad Dressing.
15 Minutes

25 Meatballs

1 lb (500 g) Lean Ground Beef Sirloin or Chuck*
¼ cup (50 mL) fresh or dried bread crumbs
¼ cup (50 mL) crumbled feta cheese (optional)
1 small onion, finely chopped
1 tsp (5 mL) dried oregano leaves
1 lightly beaten egg
¼ tsp (1 mL) EACH salt and pepper
Greek Vegetable Sauté (recipe follows)

Lightly combine ground beef, bread crumbs, feta cheese, onion, oregano, egg, salt and pepper; shape into meatballs.
Bake on parchment paper or foil-lined rimmed baking sheet in 375°F (190°C) oven for 15 minutes until digital instant-read thermometer inserted into several meatballs reads 160°F (71°C). Serve with Greek Vegetable Sauté.
Greek Vegetable Sauté: In large nonstick skillet, heat 1 tbsp (15mL) vegetable oil over medium-high heat. Add 2 onions, cut into wedges, 2 sweet yellow peppers, seeded and thinly sliced and 1/4 tsp (1mL) EACH dried oregano leaves, salt and pepper. Cook, stirring, until vegetables are softened and slightly golden, about 8 minutes.

Speedy Square Meatballs: Line baking sheet with foil and lightly oil. Shape beef mixture into 7-inch (18 cm) square, about 1/2 inch (1 cm) thick. Cut into 25 squares; do not separate. Bake as directed above. Separate into individual cooked meatballs.
Mini Burger Sliders: Shape beef mixture into 12 balls. Flatten each into twelve 3/4-inch (2 cm) thick patties. Bake as directed above. Serve tucked into dinner rolls, topping each with Greek vegetable Sauté and Greek dressing.
Source of iron (13% DV) and excellent source of zinc (37% DV), 6% DV sodium. Source of B-complex vitamins: thiamine (5% DV), riboflavin (13% DV), niacin (26% DV), B6 (8% DV) and B1).

Greek Beef Bruschetta

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This recipe is perfect for a casual gathering. Using Ground Beef Sirloin, it’s a nice recipe to serve for a change from the standard nacho platter.
5 Minutes

48 appetizers (or 16 pizza wedges)

1 lb (500 g) Lean Ground Beef Chuck or Sirloin or Lean Ground Beef
1 tsp (5 mL) lemon pepper
1 tsp (5 mL) dried basil
1 tsp (5 mL) garlic powder
10 oz (300 g) 1 package of frozen chopped spinach, thawed and squeezed dry
14 oz (398 mL) 1 can of pasta-style or Italian seasoned diced tomatoes
½ cup (125 mL) shredded mozzarella cheese
2 Flatbreads, naan bread or baked pizza crusts(12 in/30 cm)
1 ¼ cup (300 mL) seasoned crumbled feta cheese (200 g package)
½ cup (125 mL) sliced pitted ripe olives

Pan-fry beef, lemon pepper, basil and garlic powder in non-stick skillet over medium-high heat for 8 to 10 minutes, breaking up with back of spoon, until browned and completely cooked. Drain. Stir in spinach, tomatoes and mozzarella cheese. Remove from heat.
Lay flatbreads on ungreased pizza pans. Spread beef mixture over flatbreads; sprinkle with feta cheese and olives.
Broil 4 to 6 inches (10 to 15 cm) from element for 5 minutes or until hot and starting to brown on edges. Let stand for a few minutes before cutting into small wedges or triangles for appetizers.

Florentine Beef and Cheese Stuffed Shells

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The two-pan plan… Although this recipe may seem a bit fussy, it makes two pans, so you can bake one for the kids right away and refrigerate the other to bake for your Date Night Dinner while they watch their favourite Harry Potter movie. Serve theirs with a glass of milk and some veggies and dip and yours with a side-salad of baby greens dressed with balsamic vinaigrette (using their veggie and dip leftovers to add to your salad of course!) And don’t forget your glass of ‘red’ – you deserve it. Cheers! Makes 10 servings.

1 box (340 g) jumbo pasta shells (approx. 44 shells)
1lb (500 g) Lean or Extra Lean Ground Beef Sirloin – Why choose «Sirloin» lean ground beef?
1 medium onion, finely chopped
2 to 3 large cloves of garlic, minced
1 tsp (5 mL) dried Italian herb seasoning
1 pkg (454 g) light ricotta cheese
1 pkg (300 g) frozen chopped spinach, thawed, squeezed dry
1 1/2 cups (375 mL) part-skim shredded mozzarella cheese
1/2 tsp (2 mL) pepper
4 cups (1 L) fat and sodium-reduced pasta sauce
1/4 cup (50 mL) grated light Parmesan-style cheese

Cook pasta shells according to package directions. Drain and rinse; set aside. (Don’t worry if some shells tear – you won’t need them all).
Meanwhile, cook beef, onion, garlic and Italian seasoning in large, deep frying pan over medium heat for 10 minutes, or until beef is thoroughly cooked and any liquid has evaporated. Remove from heat. Stir in ricotta, spinach, 1 cup (250 mL) of the mozzarella and pepper; combine well. Spoon 2 tbsp (30 mL) into each of about 32 shells.
Spread 1-1/3 cups (325 mL) pasta sauce into each of 13 x 9-inch (3L) baking dish and 9-inch (23 cm) glass pie plate. Place 20 filled shells in baking dish, and 10 to 12 in pie plate. Top shells in baking dish with remaining pasta sauce (none needed for pie plate). Sprinkle parmesan and remaining mozzarella over shells in both pans. (Can be covered and refrigerated or frozen). Cover loosely with foil and bake in 350°F (180°C) oven for 30 minutes. Uncover and bake for 5 minutes.

Heart-Healthy Makeover: We used lean ground beef and lighter cheeses along with fat and sodium-reduced pasta sauce for this revised version. This dish is a great way to sneak in some spinach for the spinach adverse.
Good source of iron (24% DV) and excellent source of zinc (44% DV).

Dijon Beef and Greens

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Make salad recipes such as this one substantial by adding strips of grilled lean Canadian beef Sirloin.
10 Minutes

4 Servings

3 tbsp (45 mL) Dijon mustard
1 lb (500 g) Beef Top Sirloin or Strip Loin Grilling Steak
½ tsp (2 mL) cracked pepper
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) mayonnaise
½ tsp (2 mL) granulated sugar
½ tsp (2 mL) crushed garlic
1 package (300 g) mixed salad greens
prepared croutons

Reserve 2 tbsp (30 mL) of the mustard. Spread remainder on steak; sprinkle with pepper. Broil or grill steaks for about 10 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let rest 5 minutes, keeping warm.
Meanwhile, whisk together reserved mustard, vinegar, mayonnaise, sugar and garlic; reserve 2 tbsp (30 mL) for topping. Toss remainder with greens.
Divide greens among serving plates; top with croutons. Slice steaks into thin strips; place on greens. Drizzle with reserved dressing.

Beef and Spinach Salad with Candied Pecans

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Try this beef salad recipe for bistro-style dining at home.

4 Servings

1 lb (500 g) Strip Loin or Top Sirloin Grilling Steak, 1-inch (2.5 cm) thick
1 cup (250 mL) low-fat raspberry or balsamic vinaigrette dressing
¼ cup (50 mL) granulated sugar
½ cup (125 mL) pecan pieces
Steak spice, to taste
1 bag washed and trimmed fresh spinach
4 oz (125 g) Roquefort or other blue cheese variety, crumbled

Marinate steak with ½ cup (125 mL) salad dressing in resealable freezer bag 10 to 15 minutes. Discard marinade.
Meanwhile, heat sugar with pecans in heavy frypan over high heat for 2 minutes, stirring constantly, until sugar is melted, golden and syrupy.Immediately remove pan from heat and use 2 forks to scoop out pecans onto waxed paper to cool.
Season steak with steak spice to taste. Grill, broil or pan-fry for 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Cover with foil and let stand for 5 minutes. Meanwhile, toss spinach with remaining vinaigrette dressing and divide among plates. Cut steak across the grain into thin slices; place on spinach. Top with crumbled cheese and pecans. Sprinkle with pepper to taste.

Tip: Uncandied pecans can be used, if desired. For a milder taste, use Chevre or fresh goat cheese instead of Roquefort.
Tip: When candy-coating the pecans, watch them carefully since they scorch easily.
An excellent source of Iron (29% RDI) and Zinc (62% RDI).

Barbecue Beef Hand Pies

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Reminiscent of Jamaican patties or Spanish empanadas, these hand-held pies are the perfect after-school snack, lunch or light dinner.
15 Minutes

8 Servings

1 ½ cups (375 mL) Big-Batch Beef (see below), microwave-thawed
½ cup (125 mL) Kraft Original BBQ Sauce
1 pkg (400 g) ready-to-use refrigerated pie crusts (2 crusts)
½ cup (125 mL) Kraft Tex Mex Shredded Cheese

Heat oven to 425°F. Combine Big-Batch Beef and barbecue sauce.
Unroll 1 pie crust and lay out flat; cut into quarters. Spoon 1/4 cup (50 mL) of the beef mixture onto each quarter of crust; sprinkle with 1 tbsp (15 mL) cheese. Fold each dough piece lengthwise in half; crimp edges with fork to seal. Repeat with remaining crust, beef mixture and cheese.
Place pies on parchment paper or foil covered rimmed baking sheet. Bake 12 to 15 minutes or until golden brown.
Big Batch Beef: Cook 4 lb (2 kg) Lean or Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 to 15 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Drain and spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

Substitute Prepare using Bull’s Eye Barbecue Sauce.
For more beef recipes brought to you from Kraft Canada, click here.

Barbecue Style Beef Pot Roast

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To enjoy as a speedy weeknight dinner recipe, use the Make Ahead Plan: Cook beef pot roast and refrigerate overnight in the sauce it was cooked in. Next day, skim any fat from sauce and thinly slice roast crosswise; place slices of meat in an ovenproof casserole. Heat sauce and pour over meat. Cover with foil or casserole lid; heat in 350°F (180°C) oven for about 25 minutes.
180 Minutes

16 Servings

4 lb (2 kg) Beef Pot Roast (e.g. Blade, Cross Rib or Top Blade)
1 envelope/pouch (38.5 g) onion soup mix
3 onions, sliced
1 cup (250 mL) barbecue sauce
1 bottle (341 mL) beer
1 ¼ tsp (1 mL) EACH salt and pepper

Brown roast on all sides in lightly oiled Dutch oven or stockpot over medium-high heat. Meanwhile, combine soup mix, onions, barbecue sauce, beer and 1/2 cup (125 mL) water. Pour over roast.
Simmer, covered, on stove-top or in 325°F (160°C) oven until fork-tender, about 3 hours. (Note: Oven is best for maintaining a simmer.)
Remove roast from pot and keep warm. Skim fat from sauce and season with salt and pepper to taste. Serve beef as slices or «pulled» (as pictured) with sauce.

Cook’s Notes: When slicing onions for stew and pot roast recipes, cut them lengthwise from stem to root to best preserve their shape during cooking.
Source of iron (14% DV) and excellent source of zinc (60% DV), 16% DV sodium.

Beef Wellington

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Beef Wellington is a show-stopper. You can’t beat the dinner-drama of bringing a Wellington to the table.
30 Minutes

6 – 8 Servings

2 ½ lb (1.13 kg) trimmed centre-cut Beef Tenderloin Premium Oven Roast, about 4-inches (10 cm) in diameter
1 tbsp (15 mL) olive oil
Coarsely ground salt and pepper
2 tbsp (30 mL) butter
1 tbsp (15 mL) vegetable oil
2 shallots finely sliced
1 green onion finely sliced
2 cups (500 mL) finely chopped mushrooms
1 pkg (397 g) puff-pastry dough, thawed
2 ½ oz (70 g) chicken or duck liver paté (foie gras), thinly sliced
1 egg, beaten
Madeira Mushroom Sauce, recipe follows

If roast is tied, remove twine. Rub and season all over with olive oil, salt and pepper. Heat 1 tbsp (15 mL) of the butter with the vegetable oil in heavy skillet over medium-high heat; brown meat on all sides, about 8 minutes. Set aside.
In same skillet, melt remaining butter; add shallots and onion and cook over medium-high heat, stirring, until softened for about 1 minute. Add mushrooms and cook, stirring occasionally, until there is no liquid from the mushrooms remaining, about 5 to 10 minutes. Season to taste and set pan aside to use for the Madeira Mushroom Sauce.
Pat reserved tenderloin dry with paper towel; top with paté slices and mushroom mixture, pressing mixture onto tenderloin to hold. Set aside. Line rimmed baking sheet with foil; spray lightly with non-stick spray. Set aside.
Roll out the package puff pastry dough on lightly floured board, on its underside, into a 13 x 12-inch (32 x 30 cm) rectangle, rolling over the seam to hold the 2 squares together. Place over tenderloin and tuck dough around the sides and ends. Gently turn over, wrapping dough around underside and ends of tenderloin to fully enclose; brush some beaten egg along edges of seams where dough overlaps, pressing gently to seal. Place seam side down onto parchment-lined rimmed baking sheet. Refrigerate for at least 15 minutes or up to 1 hour. (If refrigerated 1 hour, let the Wellington sit at room temperature 30 minutes before baking.)
Adjust oven rack to lowest position and heat oven to 450°F (230°C) oven. (NOTE: The Beef Wellington is roasted on the lowest rack of a very hot oven to help create a crispy crust.) Cut 3 slits across the top of pastry to allow steam to escape while baking; brush all over with beaten egg. Bake Wellington until golden brown (shielding with loose cover of aluminum foil if getting to brown), and digital instant read thermometer inserted into centre of roast reads 145°F (63°C) for medium-rare doneness, about 35 minutes. Let stand for 10 minutes and transfer to carving platter. Carve into thick slices and serve with Madeira Mushroom Sauce.

Madeira Mushroom Sauce: Place skillet used to cook mushrooms over medium-high heat; stir in 1 container (900 mL) beef broth, stirring up brown bits from bottom of pan. Bring to boil and cook for 15 to 20 minutes to reduce to 1-2/3 cups (400 mL). Stir in 2/3 cup (150 mL) Madeira and continue to boil until liquid is reduced again to 1-2/3 cups (400 mL), about 5 minutes. Stir in a generous splash of whipping cream to finish. If desired, thicken by stirring in a mixture of 1 tsp (5 mL) corn starch with 1 tsp (5 mL) cold water; cook 3 to 4 minutes until slightly thickened. Season with salt and pepper to taste.

Hoisin-Glazed Roast Beef with Stir-Fry Vegetables

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Survive the dinner rush with this beef mini quick roast recipe. It’s on the table ready for slicing in less than an hour.
40 Minutes

4 Servings

¼ cup (50 mL) soy sauce
¼ cup (50 mL) hoisin sauce
¼ cup (50 mL) ketchup
2 garlic cloves, minced
1 tbsp (15 mL) minced ginger root
1 tbsp (15 mL) maple syrup
1 Beef Quick Roast (e.g. Sirloin Tip, Outside or Inside Round)
3 cup (750 mL) pre-cut stir-fry vegetables

Combine soy sauce, hoisin sauce, ketchup, garlic, ginger and male syrup in small bowl; brush 2 tbsp (30 mL) over roast. Insert meat thermometer lengthwise into centre of roast so that shaft is not visible. Place in shallow lightly oiled foil-lined pan.
Roast, uncovered, in 400°F (200°C) oven for 30 minutes. Brush with some of the remaining glaze. Cook for 10 to 15 minutes longer until thermometer reads 155°F (68°C) for medium doneness. Remove roast to cutting board; let stand tented with foil.
Combine vegetables with 2 tbsp (30 mL) water in nonstick skillet; cover and cook for 2 to 3 minutes or until tender-crisp. Add remaining glaze; stir-fry for 1 minute or until sauce bubbles. Cut netting from roast and carve into thin slices. Serve with vegetables.

Time Saver Strategy: A ready-made stir-fry sauce can stand in for the Hoisin Glaze recipe.
An excellent source of Iron (28% RDI) and Zinc (79% RDI).

Beef and Pesto Roulade with Greens

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Here’s an easy make-ahead recipe with an impressive presentation. For convenience, have the butcher butterfly the beef round steak and purchase prepared pesto.

4 – 5 Servings

1 ½ lb (750 g) Inside Round Marinating Steak, 1 inch (2.5 cm) thick, butterflied
Salt and pepper
3 slices bread, crusts removed
⅓ cup (75 mL) prepared basil pesto
1 cup (250 mL) fresh parsley
Olive oil
Assorted salad greens dressed with favourite vinaigrette
Grated Parmesan cheese, optional

Open butterflied steak like book on large piece of plastic wrap. With meat mallet, pound to even 1/4 inch (5 mm) thickness. Season with salt and pepper to taste. Set aside.
Tear bread into food processor. Add pesto and parsley; process to form paste. Spread paste on steak, leaving 1/2-inch (1 cm) border around edge. Starting with long side, roll up like jelly roll. Tie in several places with butcher’s twine or secure with skewers. Rub with olive oil; season with salt and pepper to taste.
Place on rimmed baking sheet. Cook in 300°F (150°C) oven for 30 to 40 minutes or until instant read thermometer inserted into centre of roll reads 145°F (63°C). Remove to cutting board; tent with foil and let stand for 15 minutes. Cut into 1/4-inch (5 mm) thick slices and serve on dressed greens. Sprinkle with Parmesan if desired.

Cook’s Notes: To butterfly steak, start at side with knife parallel to cutting board; cut steak in half almost but not all the way through. To make ahead, prepare Roulade, wrap tightly in plastic wrap and refrigerate for up to 24 hours before cooking. Cook and refrigerate it for up to 24 hours to serve cold.

Roast Beef with Roasted Ratatouille

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This recipe takes advantage of roasting both the vegetables and the beef at the same time. Plus with leftovers, try making a quick salad or sandwich like the Mediterranean Wraps. “What we all liked about the end product was the evenness of the medium doneness – throughout like a hotel roast. The roast was very moist and flavourful – not at all dry Outside Round!” —Reader Comment
75 Minutes

6 Servings

2 tsp (10 mL) olive oil
3 lb (1.5 kg) Beef Sirloin Tip or Inside Round Oven Roast
1 tbsp (15 mL) basil pesto
3 plum tomatoes, cored and quartered
8 oz (250 g) zucchini (about 2), cut into 1/2-inch (1 cm) slices
1 small Spanish onion, cut into 12 wedges
1 baby eggplant, cut into chunks
1 EACH sweet red and yellow pepper, seeded and cut into chunks
4 oz (125 g) cremini mushrooms, quartered
6 cloves garlic
3 tbsp (45 mL) basil pesto
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) liquid honey
¼ cup (50 mL) pitted Kalamata olives (optional)

Ratatouille: In large bowl, combine tomatoes, zucchini, onion, eggplant, peppers, mushrooms, garlic and pesto; toss to coat. Spread on foil-lined jelly roll pan lightly coated with vegetable cooking spray; set aside.
Heat oil in heavy sauté pan or ovenproof skillet over medium-high heat. Season beef with pepper as desired; brown all over, turning with tongs, about 10 minutes. Spread pesto all over roast; place on rack in same sauté pan. Insert oven-safe meat thermometer into centre of roast. Cook beef and vegetables, uncovered, in 275°F (140°C) oven until the thermometer reads 145°F(63°C) for medium-rare; about 1 1/2 hours.
Remove roast to cutting board. Cover with foil and let stand for 5 minutes. Lift foil and vegetables from pan and use rubber spatula to scrape vegetables into large bowl; toss with vinegar, honey, and olives, if using. If desired, set aside about 1 lb (500 g) cooked beef and 2 cups/500 mL of vegetables for Mediterranean Wrap recipe. Thinly carve roast across the grain.

Mediterranean Wraps: 1. Combine 2 cups (500 mL) EACH remaining Ratatouille vegetables and cooked rice or whole wheat couscous. Flavour with 3 tbsp (45 mL) bottled sun-dried tomato vinaigrette dressing; set aside. 2. Spread each of 6 large spinach tortillas (warmed) with 1 tsp (5 mL) pesto. 3. Layer each tortilla with 1/2 cup (125 mL) EACH shaved roast beef, baby spinach leaves and vegetable/rice mixture. Roll up and cut on diagonal to serve. Makes 6 wraps.
Tip: Make up a big batch of steamed rice or couscous to go with the roast meal, reserving about. 2 cups (500 mL) to use in the Mediterranean Wrap recipe the next day.
A good source of Iron (21% RDI) and an excellent source of Zinc (76% RDI).

Garlic Studded Roast Beef

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In this recipe, slivers of garlic infuse the beef with rich, garlicky flavour. “Roast was nicely browned and extremely tender and flavourful. Nice pink colour throughout. All in all, an extremely successful test with great results.” —Reader Comment
180 Minutes

8 – 10 Servings

7 lb (3.18 kg) Beef Premium Oven Roast (Prime Rib, Strip Loin or Rib Roast)
8 cloves garlic, cut into thin slivers
2 tbsp (30 mL) Worcestershire sauce or grainy mustard (optional)
Salt and pepper
Simple Pan Gravy (recipe follows)

Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce OR pat roast dry with paper toweling and season with salt and pepper.
Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 135°F (57°C) for medium-rare to medium, about 2-3/4 to 3-1/4 hours.
Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving. Make Simple Pan Gravy (if desired).

Simple Pan Sauce/Gravy: Heat roast drippings over medium-high heat; add splash of red wine, stirring up any browned bits from bottom of pan. Stir in 2 cups (500 mL) beef broth. Strain (if desired) and skim off any fat; return to pan. Thicken by cooking until broth reduces (an au jus-style sauce) or thicken by stirring in a cornstarch/cold water mixture* for more of a gravy. Season to taste. Add splash of heavy cream and/or balsamic or wine vinegar to taste, if desired.
Good source of iron (21% DV) and excellent source zinc (73% DV).

Strip Loin Roast Beef with Rosemary Wild Mushroom Sauce

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Oven Roast Beef is great for entertaining because it needs little preparation and has delicious results. The grainy mustard adds both texture and flavour to the outer crust of this roast recipe. Cook times are guidelines only – because of its shape, Strip Loin Roast cooks faster than most roasts. Use a thermometer to judge doneness. «I loved the results of the high heat to begin. Couldn’t believe how quickly it cooked – in fact, it was much quicker than I had anticipated. The roast got a delicious crust around it which was really yummy.” —Reader Comment
90 Minutes

12 – 16 Servings

3 tbsp (45 mL) grainy Dijon mustard
1 tbsp (15 mL) chopped fresh rosemary ( or 1 tsp/5 mL crushed, dried rosemary)
¾ tsp (4 mL) EACH salt and pepper
4 lb (2 kg) Beef Strip Loin Premium Oven Roast, well trimmed
1 cup (250 mL) dried mushrooms (i.e. porcini, cèpes, cremini or oyster)
1 tbsp (15 mL) vegetable oil
1 onion, diced
1 lb (500 g) mixed fresh wild mushrooms (eg. chanterelles, cremini, oyster), coarsely chopped
1 ½ cup (375 mL) beef stock or broth
2 tbsp (30 mL) all-purpose flour
¼ cup (50 mL) minced fresh parsley

Combine mustard, half of the rosemary and 1/4 tsp (1 mL) EACH of the salt and pepper; rub all over roast. Place roast, fat side up, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast, avoiding fat.
Oven-sear, by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C). Cook until meat thermometer reads 145°F (63°C) for medium-rare (about 1-1/2 to 2 hours) or 155°F (68°C) for medium (about 1-3/4 to 2-1/4 hours total time).
Meanwhile, soak dried mushrooms in 1 cup (250 mL) boiling water until softened, about 10 minutes. Drain, reserving soaking liquid and mushrooms. Chop dried mushrooms; set aside. Heat oil in large skillet over medium-high heat; cook onion for 3 minutes or until softened. Add fresh mushrooms and remaining salt and pepper; cook for 5 minutes or until golden brown and liquid evaporates. Set aside.
Remove finished roast from oven. Transfer to cutting board; cover with foil for at least 15 minutes. Meanwhile, drain fat from roasting pan. Add reserved mushroom soaking liquid, soaked dried mushrooms, remaining rosemary and beef stock; bring to boil, stirring and scraping up brown bits. In small bowl, gradually stir 1/3 cup (75 mL) cold water into flour making smooth mixture; whisk into pan and boil until thickened, about 4 minutes. Stir in cooked fresh mushroom mixture and parsley. Heat through. Carve roast into thin slices across the grain and serve with piping hot sauce.

For more recipes featuring the great taste of Canadian mushrooms, visit: mushrooms.ca
Good source of iron (16% DV) and excellent source of zinc (49% DV), 12% DV sodium.

Mediterranean Roasted Beef and Veggies

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This colourful nutrient-rich dinner recipe cooks all at once for minimal fuss. Serve with cooked couscous, quinoa grain, rice or pasta. Extras from tonight’s dinner can be used to jump-start tomorrow’s lunch or dinner. For next-day’s main course salad or sandwich, set aside 2 cups (500 mL) each of the roasted veggies and slivered thinly sliced roasted beef.
105 Minutes

6 Servings

2 tsp (10 mL) olive oil
3 lb (1.5 kg) Beef Sirloin Tip or Inside Round Oven Roast
PINCH, EACH salt and pepper
1 tbsp (15 mL) basil pesto
Roasted Vegetables:
3 plum tomatoes, cored and quartered
8 oz (250 g) zucchini (about 2), cut into 1/2-inch (1 cm) slices
1 small Spanish onion, cut into 12 wedges
1 EACH baby eggplant and sweet red and yellow pepper, seeded and cut into chunks
4 oz (125 g) mushrooms, quartered
6 cloves garlic, peeled
3 tbsp (45 mL) basil pesto
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) liquid honey

Roasted Vegetables: In large bowl, combine tomatoes, zucchini, onion, eggplant, peppers, mushrooms, garlic and pesto; toss to coat. Spread on foil-lined rimmed baking sheet lightly coated with vegetable cooking spray; set aside.
Heat oil in heavy sauté pan or ovenproof skillet over medium-high heat. Season beef with salt and pepper; brown all over, turning with tongs, about 10 minutes. Spread pesto all over roast; place on rack in same sauté pan. Insert oven safe meat thermometer into centre of roast. Cook beef and vegetables, uncovered, in 275°F (140°C) oven until thermometer reads 145°F(63°C) for medium-rare, about 1 hour and 30 minutes.
Remove roast to cutting board. Tent with foil and let stand for 10 to 15 minutes. Using rubber spatula, scrape vegetables into large bowl; toss with vinegar and honey. Carve roast into thin slices across the grain.

Eat Twice Meal Options: Use extra portions from the Mediterranean Roasted Beef and Veggies to make either of these two meal options.
Beef with the Grain or Mediterranean Panini.
Excellent source of iron (30 % DV) and zinc (98% DV), and source of vitamin D (10% DV).

Spice-Rubbed Beef and Mediterranean Pasta Salad

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For a more straightforward presentation, use the steak whole, grilling for 12-14 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let rest for 5 minutes, carve into thin slices and toss with salad ingredients; serve on salad plates.
10 Minutes

8 – 10 Servings

2 tbsp (30 mL) hot pepper sauce
2 tbsp (30 mL) minced fresh thyme
1 clove garlic, minced
1 tbsp (15 mL) chili powder
2 lb (1 kg) Beef Strip Loin or Top Sirloin Grilling Steak, 1 inch (2.5 cm) thick, cut into cubes
Salad:
3 cups (750 mL) large pasta shapes such as Scoobi Doo, penne or rigatoni (preferably whole wheat)
3 plum tomatoes, quartered
1 EACH sweet red and yellow pepper, seeded and cut into chunks
1 clove garlic, minced
¼ cup (50 mL) extra-virgin olive oil
1 cup (250 mL) EACH snow peas and green and yellow beans, trimmed and blanched
¼ tsp (1 mL) EACH salt and pepper
2 green onions, thinly sliced
½ cup (125 mL) crumbled feta cheese
Lemon wedges

Combine hot sauce, half the thyme the garlic and chili powder in medium bowl to make smooth paste. Add beef cubes and stir to coat. Thread cubes onto 10 soaked wooden skewers; cover and refrigerate for 15 to 20 minutes.
Salad: Meanwhile, cook pasta according to package directions; drain and transfer to large bowl. Meanwhile, toss together tomatoes, red and yellow peppers, garlic and 1 tbsp (15 mL) of the oil on parchment paper-lined rimmed baking sheet; season with salt and pepper. Broil or grill in grilling basket, turning occasionally, until tender-crisp, about 15 minutes. Set aside.
Grill beef skewers, over medium-high heat for about 5 minutes per side.
Add blanched snow peas and green and yellow beans to pasta. Add green onions, feta cheese, and remaining thyme and oil; toss together. Season to taste with a squeeze of lemon juice. Serve with beef skewers or remove beef from skewers and toss with pasta salad.

Excellent source of iron (25% DV), vitamin C (88% DV) and zinc (61% DV), 12% D).

Pepper Rubbed Oven Roast Beef with Onion Purée

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This delicious easy roast beef recipe comes with a sauce that is thickened with puréed onion instead of cornstarch or flour.
120 Minutes

13 Servings

1 tsp (5 mL) EACH fresh ground pepper and salt
½ tsp (2 mL) dried thyme
1 clove garlic, minced
2 tbsp (30 mL) Dijon mustard
3 lb (1.5 kg) Beef Oven Roast, (e.g. Sirloin Tip, Eye of Round, or Inside Round)
Onion Purée (recipe follows below)

Combine pepper, salt, thyme, garlic and mustard; rub all over roast. Place roast, fat side-up, on rack in roasting pan. Insert oven-safe meat thermometer into centre of roast, avoiding fat.
Place in 450°F (250°C) oven for 10 minutes. Reduce heat to 275°F (140°C); cook until thermometer reads 155°F (68°C) for medium, about 2-¼ to 2-¾ hours.
Remove roast to cutting board; cover with foil for 15 minutes, while making the Onion Purée.
Carve roast across the grain into thin slices. Serve with Onion Purée.
Onion Purée: Drain all but 2 tbsp (30 mL) fat from roasting pan (if necessary). Add 2 tbsp (30 mL) olive oil (if necessary), 2 onions (cut into wedges), ½ tsp (2 mL) EACH salt and pepper; cook over medium-high heat until onions are softened, about 5 to 10 minutes., Meanwhile, whisk together 1-½ cups (375 mL) sodium-reduced beef stock with 1 tbsp (15 mL) EACH horseradish and Dijon mustard. Add to roasting pan. Bring to boil, stirring to bring up any browned bits from the bottom of the pan. Reduce heat and simmer until slightly thickened, about 5 minutes. Transfer to blender; blend until applesauce like. Makes 2 cups (500 mL) sauce.

Good source of iron (20% DV*) and excellent source of zinc (63% DV), 19% DV sodium. *DV = Daily Value

Thai Beef Satay

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Pretty on picks, this recipe for Thai Beef Satay is a favourite and is great as an appetizer or as a light dinner. Serve with peanut, plum or Thai chili sauce for dipping. For a short-cut, ask the meat counter staff to cut the beef steak into strips for you. Try this wonderful blend of flavours on beef kabobs, too.
6 Minutes

4 Main course servings

3 tbsp (45 mL) peanut butter
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) brown sugar
½ tsp (2 mL) minced garlic
½ tsp (2 mL) ground ginger
¼ tsp (1 mL) crushed red chili pepper
1 lb (500 g) Beef Top Sirloin, 1-inch (2 cm) thick, cut into 24 strips

Soak wooden skewers in water for at least 10 minutes to prevent charring. Meanwhile, in medium bowl, whisk together peanut butter, soy sauce, lemon juice, brown sugar, garlic, ginger and chili pepper. Whisk in 2 tbsp (30 mL) water until smooth.
Stir in beef strips until coated. Let stand at room temperature for up to 15 minutes.
Thread strips loosely onto twenty-four soaked wooden skewers. Broil or grill for 3 to 4 minutes each side.

Makes 4 main course or 24 appetizers servings.

Herb Crusted Beef Petite Tender

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Petite Tender can be cooked whole like a small tenderloin roast or cut cross-wise into filet-style steaks.
30 Minutes

4 Servings

1 tbsp (15 mL) chopped fresh parsley
1 tsp (5 mL) dried thyme
1 tsp (5 mL) paprika
2 cloves garlic, minced
1 Petite Shoulder Tender Beef Oven Roast (approx 500 g)
Kosher salt and coarse pepper
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) Dijon mustard

Combine parsley, thyme, paprika and garlic in small bowl; set aside.
Rub beef all over with salt and pepper. Heat oil over medium-high heat in heavy skillet; add beef and cook, turning, until golden brown all over.
Brush roast all over with Dijon mustard. Coat all over with reserved herb mixture, pressing mixture. Place pan with roast in preheated 350°F (180°C) oven for 15 to 20 minutes for medium-rare doneness or until digital instant-read thermometer inserted into thickest part of beef reads 145°F(63°C).

Petite Shoulder Tender is a small quick-cooking roast that’s good for family of 2 to 3. It is one of the most tender roasts available at a moderate price with great flavour.