Beef Koftas

/0 Comentarios/en , , /por

Serve Koftas as a main course or make smaller to serve as appetizers. Good made with smoked paprika too. Can be shaped into meatballs or sliders if you like. Serve with warmed pita and a dipping sauce such as yogourt with chopped mint and a bit of ground cumin stirred in.
12 Minutes

18 main course or 38 appetizer kofta or meatballs servings

¼ cup (50 mL) minced packed fresh parsley
3 green onions, minced
2 garlic cloves, minced
2 tbsp (30 mL) Worcestershire Sauce
½ tsp (2 mL) EACH salt and pepper
½ tsp (2 mL) paprika
1 egg
1 lb (0.45 kg) Lean Ground Beef
¼ cup (50 mL) dry bread crumbs

Combine parsley, green onions, garlic, Worcestershire sauce, paprika, salt and pepper in bowl. Beat in egg. Add beef and bread crumbs. Mix well.
Press 2 tbsp (30 mL) onto wooden skewers, placing onto parchment or foil-lined rimmed baking sheet. (Use 1 tbsp/15 mL for making appetizer sized kofta or meatballs/sliders)
Bake in 400°F (200°C) oven for 10 to 15 minutes, until thoroughly cooked to 160°F (71°C).

Excellent source of iron (25% DV) and zinc (46% DV), 49% DV sodium.

Greek Beef Pot Roast and More…

/0 Comentarios/en , , /por

This slow-cooker beef recipe serves 4 to 6 with enough left over for delicious dinner options the next night.
480 Minutes

8 Servings

3 ½ lb (1.75 kg) boneless Beef Pot Roast (e.g. Cross Rib, Blade or Shoulder Pot Roast), trimmed
1 tbsp (15 mL) vegetable oil
1 ¾ cup (425 mL) tomato pasta sauce
½ cup (125 mL) sliced pitted Greek kalamata olives
1 tbsp (15 mL) dried oregano leaves
Crumbled feta cheese and chopped fresh parsley (optional)

Brown roast on all sides in hot oil in large frypan. Place roast in 4 or 5-quart (4 or 5 L) slow cooker.
Combine pasta sauce, olives and oregano; spoon over roast in slow cooker to coat the meat well. Cover and cook on LOW for 8 to 10 hours.
Carve roast into thin slices across the grain. Serve with mashed potatoes, rice or pasta, spooning juices from slow cooker over each serving. Sprinkle with feta and parsley if desired.
Dinner Part Two…And Three: Just make one of the two bright idea recipes below for a leftover dinner option that’s far from boring.
The Greek Salad Sandwich: Toss thin slices of cooked Greek Pot Roast with bottled Greek vinaigrette to moisten. Spread split focaccia bread with purchased tzatziki sauce and layer slices of beef with sliced tomatoes, shredded lettuce, crumbled feta, pitted Kalamata olives and shaved red onion.
Beefy Pasta Toss: Mix equal amounts of cooking sauce from the Greek Pot Roast with tomato pasta sauce. Add shreds of cooked Greek Pot Roast and heat through. Toss sauce with cooked pasta and sprinkle each serving with freshly grated Parmesan cheese. Serve with green salad.

An excellent source of Iron (31% RDI) and Zinc (130% RDI).

Layered Beef Mediterranean Loaf

/0 Comentarios/en /por

This recipe for a Layered Beef Mediterranean sandwich is a nice addition to your next picnic.

8 Servings

2 cup (500 mL) thick and chunky salsa
1 tbsp (15 mL) dried sweet basil
¼ cup (50 mL) canned, sliced pimientos (drained)or grilled sliced onion
½ cup (125 mL) sliced, pitted ripe olives
1 loaf of focaccia
½ lb (250 mL) cooked roast beef or deli roast beef (2 cups/500 mL), very thinly sliced
1 cup (250 mL) finely shredded Mozzarella cheese

Combine salsa, basil, pimentos and olives in medium bowl; set aside.
Cut focaccia loaf in half across the middle. Leaving a 1-inch (2.5-cm) border, scoop out a 1/2-inch (1-cm) layer from the inside of each half. Spread salsa mixture evenly over both halves, including border. On the bottom half, layer half the cheese, all of the beef, and top with remaining cheese. Pack filling down slightly. Carefully invert the top half onto the bottom half. Press down firmly on the loaf and wrap tightly in plastic wrap.
Refrigerate loaf for 15 to 30 minutes (or overnight) between 2 plates with something heavy on top to keep the loaf flattened. Serve sliced in wedges with your favourite salad OR to serve warm: wrap in foil and place in preheated 300°F (150°C) oven for 15 to 30 minutes until cheese melts.

An excellent source of Iron (29% RDI) and a good source of Zinc (23% RDI).

Mediterranean Panini

/0 Comentarios/en /por

This meal-worthy sandwich is strong on nutrients thanks to lean Canadian beef. Substitute hummus or tzatziki sauce for the mayonnaise if you like.

4 Servings

4 soft panini buns
3 tbsp (45 mL) light mayonnaise
1 tbsp (15 mL) prepared pesto sauce
2 cups (500 mL) roasted vegetables such as mushrooms, zucchini, eggplant, onions, sweet red and yellow peppers and/or plum tomatoes
2 cups (500 mL) slivered thinly sliced cooked roast beef

Slice buns in half; set aside.
Mix mayonnaise with pesto sauce; spread on inside of each bun.
Top each with 1/2 cup (125 mL) roasted vegetables and 2 oz (60 g) sliced roast beef.

Excellent source of iron (33% DV) and zinc (63% DV).

Texas-Style Beef Brisket Sandwiches

/0 Comentarios/en /por

This down-home favourite recipe for Texas-Style Beef Brisket Sandwiches uses hickory-flavoured barbecue sauce to add a rich, smoky flavour.
600 Minutes

8 Servings

½ cup (125 mL) ketchup
¼ cup (50 mL) liquid honey
¼ cup (50 mL) red wine vinegar
2 tbsp (30 mL) packed brown sugar
2 tbsp (30 mL) hot pepper sauce
2 tbsp (30 mL) hickory-flavoured barbecue sauce
1 tbsp (15 mL) Worcestershire sauce
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) soy sauce
2 cloves garlic, minced
1 onion, finely chopped
3 lb (1.5 kg) Beef Brisket Boneless Pot Roast, well trimmed
8 Kaiser buns, split

Combine ketchup, 1/4 cup (50 mL) water, honey, vinegar, sugar, hot pepper sauce, barbecue sauce, Worcestershire sauce, mustard, soy sauce, garlic and onion in large slow cooker; mix well. Place beef brisket in slow cooker, turning to coat in sauce. (If meat is too large for slow cooker, cut crosswise into 2 or 3 chunks.)
Cook covered, on LOW for 8 to 10 hours or until meat is very tender.
Remove meat from slow cooker and let stand for 10 minutes before carving. Using sharp knife, thinly slice meat across the grain. Place meat on one Kaiser half; add 1 tbsp (15 mL) sauce and cover with other Kaiser half. Serve with additional sauce for dipping.

Adapted From: Canada’s Best Slow Cooker Recipes by Donna-Marie Pye (2000)
Tip: You can substitute 1 tsp (5 mL) red pepper flakes for the hot pepper sauce.
An excellent source of Iron (41% RDI) and Zinc (89% RDI).

Super Roast Beef Sandwich

/0 Comentarios/en /por

Here’s a great way to get an extra meal from leftover roast beef. For a do-it-yourself sandwich buffet, set out a platter of thinly sliced roast beef with condiments such as pepper jelly and Dijon, some crumbled or thinly sliced cheese and baby arugula. Even broken pecans or walnuts are a nice touch as a topping. Make sandwiches with Kaiser buns for a he-man style sandwich.

¾ lb (0.34 kg) thinly sliced cooked Oven Roast Beef
4 soft crusted Kaiser rolls, split
½ cup (125 mL) crumbled feta or blue cheese (or 4 slices Havarti cheese)
½ small red onion, sliced
Broken walnut or pecan halves
¼ cup (50 mL) mayonnaise
2 tbsp (30 mL) Dijon mustard
Salt and freshly ground pepper

Divide beef, cheese, onion and broken nuts among each of the 4 rolls; set aside.
Combine mayonnaise and mustard; spread mixture on the 4 bun tops.
Season with salt and pepper to taste.

Barcelona Roast Beef

/0 Comentarios/en , , , /por

Enjoy this delicious roast beef as sandwiches or serve as roast beef dinner buffet with a variety of side salads.
75 Minutes

10 – 12 Sandwich Servings

1 medium orange
¼ cup (50 mL) minced onion
¼ cup (50 mL) cider vinegar
1 tsp (5 mL) chopped garlic
1 tsp (5 mL) crushed dried rosemary
½ tsp (2 mL) EACH salt and pepper
½ tsp (2 mL) ground cumin
2 ½ lb (1.13 kg) Boneless Top Sirloin, Inside Round or Rib Rotisserie/Oven Roast
⅓ cup (75 mL) mayonnaise

Combine grated zest and juice of 1 orange, onion, vinegar, garlic, rosemary, salt, pepper and ground cumin in large sealable freezer bag. Remove 1/4 cup (50 mL) of the marinade and set aside. Pierce roast all over with fork and add to bag; seal and refrigerate for 30 minutes or up to 8 hours.
Prepare barbecue: Place drip pan containing 1/2 inch (1 cm) water under grill. Preheat grill to medium-high 400°F (200°C). Remove roast from marinade; discard used marinade. Pat roast dry with paper towel and season all over. TO COOK WITH ROTISSERIE: Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan. TO COOK WITHOUT ROTISSERIE: Place roast on grill over drip pan that is moved to one side; turn heat off under just the roast.
Insert meat thermometer into centre of roast, avoiding spit rod (if using). Cook at constant heat, in closed barbecue, until thermometer reads 145°F(63°C) for medium-rare, about 1-1/4 to 2 hours. MEANWHILE, combine the reserved marinade with the mayonnaise to make the sandwich topping.
Remove roast to cutting board; tent with foil and let stand for 10 to 15 minutes. Thinly slice roast beef and prepare sandwiches (see below) or serve simply as sliced beef with some of the sandwich topping.

Barcelona Beef Sandwiches: Cut Italian rolls in half. Top base of each roll with 3 oz (90 g) thinly sliced cooked Barcelona Beef. Top each with some of the sandwich topping, baby spinach leaves, crumbled Gorgonzola cheese and thin slices of pear or peeled oranges. Serve sandwiches with any extra sandwich topping as a dipping sauce.

Grilled Beef Club with Southwestern Mayo

/0 Comentarios/en , /por

This updated club sandwich is dressed up with a lively spice rub and matching Special Sauce. The toasted bun can be topped off with a prepared pesto sauce and some crumbled feta if desired. For a recipe short-cut, substitute some of your favourite smokey barbecue sauce instead of making the spice rub.
15 Minutes

4 Servings

1 lb (500 g) Beef Grilling Steak (Top Sirloin, Rib Eye, Strip Loin or Tenderloin), 1 inch (2.5 cm) thick
1 tsp (10 mL) Southwestern Spice Rub (recipe follows)
1 tbsp (15 mL) vegetable oil
½ lb (250 g) sliced mushrooms (about 3 cups/750 mL)
1 medium onion, thinly sliced
3 cloves garlic, minced or thinly sliced
Salt and pepper to taste
4 large foccacia, onion or panini buns, split and grilled
4 Leaf lettuce, tomato slices, Monterey Jack or provolone cheese slices
SOUTHWESTERN SPECIAL SAUCE:
⅔ cup (175 mL) mayonnaise
½ tsp (2 mL) chili powder
½ tsp (2 mL) ground cumin
2 tsp (4 mL) ketchup or barbecue sauce

Southwestern Special Sauce: In small bowl, combine mayonnaise, chili powder, cumin and ketchup; set aside.
Coat outside of steak with Spice Rub; grill over medium-high heat for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145˚F (63˚C). Remove form gill; cover and let stand 10 minutes.
Meanwhile heat oil in large skillet over medium heat; cook onions, mushrooms and garlic 3 minutes or until softened. Season with salt and pepper to taste; keep warm.
To serve, spread cut side of buns with Special Sauce. Cut steak across the grain into thin slices. Layer bottom of buns with lettuce, tomato, cheese, steak slices and warm mushroom mixture. Top with remaining bun halves and cut in half to serve.
Southwestern Spice Rub: Combine 1 tbsp (15 mL) chili powder, 1tsp (5 mL) EACH ground cumin, coriander and granulated sugar, 1/2 tsp (2 mL) salt, 1/4 tsp (1 mL) coarse black pepper and 1/8 tsp (0.5 mL) cayenne pepper. Store in sealed container.

Japanese-style Beef Steak Sandwich

/0 Comentarios/en , , /por

If you can`t find a Strip Loin Grilling Steak, you can substitute any other Grilling Steak like Top Sirloin or Rib Eye. You can also sub-in Canadian cheeses like Cheddar, provolone or gouda instead of the havarti if you like.
15 Minutes

6 Canadian Beef Strip Loin Grilling Steaks, 1-inch (2.5 cm) thick
2 tbsp (30 mL) low-sodium soy sauce
1 tbsp (15 mL) fresh ginger, chopped
Freshly ground pepper, to taste
12 slices crusty baguette or 6 thin whole-wheat burger buns
Toppings:
⅓ cup (75 mL) low sodium teriyaki sauce
⅓ cup (75 mL) green onions, chopped
6 slices Canadian Havarti

Preheat grill to medium heat to 425°F (220°C).
In a bowl, coat steaks with low-sodium soy sauce and ginger. Season to taste.
Cook steaks on lightly oiled grill over medium-high heat for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).
Lightly toast baguette slices or buns and spread with teriyaki sauce.
Carve steaks into thin slices and fill top baguette slices or buns. Add green onions and Havarti. Let cheese melt and serve.

Recipe adapted from Dairy Farmers of Canada. For more cheese recipes visit allyouneedischeese.ca.

Marinated Steak with Melted Onions

/0 Comentarios/en , , /por

To maximize tenderness of Marinating Steaks, grill them TO MEDIUM and carve in THIN SLICES ACROSS THE GRAIN to serve. More Marinating Tips: DISCARD a used marinade or bring it to a boil before using as a dipping sauce. PAT STEAK DRY with paper towel and SEASON before grilling to maximize browning
10 Minutes

4 Servings

2 tbsp (30 mL) 2 tbsp BULL’S-EYE barbecue sauce
4 tbsp (60 mL) Greek or Italian style vinaigrette salad dressing
4 cloves garlic, minced
Pepper and kosher salt
1 lb (0.45 kg) Top Sirloin or Inside Round Marinating Steak (1 inch thick)
1 sweet onion, sliced
4 baguettes or buns, sliced
Arugula

Combine BULL’S-EYE barbecue sauce, 2 tbsp of the dressing and garlic in sealable freezer bag.
Pierce steak all over with fork; add to bag. Refrigerate for 8 to 12 hours.
Pat steak dry with paper towel; season with pepper and kosher salt. Discard marinade. Grill over medium-high heat for 6 to 8 minutes,turning at least twice, for medium-rare doneness 145°F(63°C) .Let rest for 10 minutes.
Meanwhile, pan-fry onion in dressing over medium heat, stirring often until soft and golden, about 10 minutes. Serve with thinly sliced steak on baguette. Top with arugula.

Bistro Beef Steak Sandwich with Horseradish Spread

/0 Comentarios/en , , /por

Use a steak knife when serving this open-faced sandwich or carve each steak into thin slices to serve. Serve with a side salad of baby greens dressed with balsamic vinaigrette.
6 Minutes

4 Servings

¼ cup (50 mL) dry red wine
2 tbsp (30 mL) olive oil
½ tsp (2 mL) dried thyme
1 clove garlic, minced
½ tsp (2 mL) coarsely cracked black pepper
¼ tsp (1 mL) granulated sugar
4 Flat Iron Grilling Steaks, 4 to 6 oz (125 to 175 g) each
coarse sea salt or kosher salt to taste
Horseradish Spread:
¼ cup (50 mL) sour cream or mayonnaise
2 tbsp (30 mL) prepared horseradish
2 tbsp (30 mL) chopped green onion or fresh parsley
4 thick slices of baguette or focaccia

Combine wine, olive oil, thyme, garlic, pepper and sugar in large zipper-type freezer bag. Pierce steaks all over with fork; add to marinade and refrigerate for 4 to 8 hours.
Meanwhile make Horseradish Spread by combining sour cream, horseradish and onion in bowl; season with salt to taste. Cover and refrigerate.
Remove steaks from marinade; discard marinade. Pat steaks dry with paper towel; season with salt. Lightly oil the grill preheated to medium-high 400°F (200°C); grill for 6 to 8 minutes, turning at least twice, for medium-rare 145˚F (63˚C). Remove from heat; tent loosely with foil and let stand 5 minutes.
Meanwhile lightly grill slices of bread on one side. Spread grilled side of each bread slice with 1 tbsp (15 mL) of the horseradish spread. Top each with either whole or thinly sliced steaks.

* For optimal tenderness: Pierce steaks all over with fork; marinate refrigerated for 4 to 8 hours. Discard marinade and pat steaks dry; season and cook to medium-rare at most.

Barbecued Beef Flank Steak “Parisienne”

/0 Comentarios/en , , /por

This easy open-face beef sandwich recipe is a variation of the French classic baguette à l’échalottes.
12 Minutes

8 Servings

1 cup (250 mL) red wine
1 shallot, minced
2 garlic cloves, crushed
1 sprig of fresh thyme (or ½ tsp/2 mL dried)
1 bay leaf
Salt and fresh ground pepper to taste
1 ½ lb (750 mL) Flank Marinating Steak
2 French baguettes (14 inches/35 cm long), cut in half lengthwise
½ cup (125 mL) Dijon mustard
4 oz (115 g) Brie cheese, thinly sliced
¼ cup (50 mL) broken walnut pieces, optional

To prepare marinade: Combine red wine, shallot, garlic, thyme, bay leaf, salt and pepper in large resealable freezer bag. Pierce steak numerous times with fork. Add steak to bag; seal tightly and refrigerate for 12 hours.
Remove steak from bag and reserve marinade. Pat steak dry; place on preheated greased grill and sear on both sides. Reduce heat to medium; close lid and cook steak, for about 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Remove steak from heat; let sit for 10 minutes. Meanwhile, bring reserved marinade to a full boil for 1 minute; discard thyme sprig and bay leaf. For optimum tenderness, slice steak as thinly as possible, on a 45-degree angle to the cutting board.
To make sandwiches, cut baguette halves in half and spread with mustard, top with sliced steak and cheese. Grill baguettes just until cheese melts. Sprinkle with walnut pieces, if desired. Serve immediately with heated marinade and grilled tomatoes and pommes frites, if desired.

For a related recipe, try Middle Eastern Beef and Steak Pockets (an alternate sandwich idea with Middle Eastern flavours).
An excellent source of Iron (26% RDI) and Zinc (60% RDI)

Greek Beef Steak Sandwich

/0 Comentarios/en , /por

This hearty speedy beef sandwich recipe is best eaten with a knife and fork. 4 Minutes

4 Servings

1 lb (500 g) Beef Fast-Fry Minute Steak, cut in four pieces
1 tsp (5 mL) garlic powder
1 tsp (5 mL) black pepper
½ cup (125 mL) low fat yogurt
¼ cup (50 mL) light mayonnaise
½ cup (125 mL) diced cucumber
½ cup (125 mL) diced tomato
2 tsp (10 mL) dried oregano
¼ tsp (1 mL) salt
4 to 8 Boston or butter lettuce leaves
2 Greek-style pita bread, (no pocket pita), halved
Crumbled feta cheese and sliced black olives (optional)

Sprinkle both sides of steak with garlic powder and pepper.
Mix yogurt, mayonnaise, cucumber, tomato, oregano and salt together; set aside.
Fry steaks in large non-stick or lightly oiled skillet over medium-high heat until medium. Cover pita with lettuce; top each steak and spoon sauce on top. Sprinkle with cheese and olives, if desired.

Tip: For a different version, toss torn greens with sauce and thin slices of cooked steak and wrap in pitas or tortillas or serve as a salad.

Beef Steak Sandwich with Balsamic Mushrooms and Chèvre

/0 Comentarios/en , /por

Steak and mushrooms are always in style. This bistro-style sandwich version of the classic combination goes beyond the basic “meat and potatoes” meal. You can substitute Strip Loin or any Grilling Steak for the Fast-fry Steak, but you’ll find the Fast-fry is quicker to cook and easier to eat in a sandwich recipe.
15 Minutes

4 Servings

2 tbsp (30 mL) olive or vegetable oil
4 cup (1 L) sliced assorted mushrooms (i.e. button, shiitake, portobello, cremini), about 4 oz (125 g)
2 cloves garlic, minced
1 cup (250 mL) sliced onion
¼ cup (250 mL) balsamic vinegar
1 lb (500 g) Beef Fast-fry or Strip Loin Grilling Steak
Salt and pepper
Grainy Dijon mustard
2 large crusty rolls, split open
½ cup (125 mL) crumbled chèvre cheese
Arugula or watercress leaves

Heat oil in heavy skillet over medium heat; cook mushrooms, garlic and onion, stirring occasionally, until onion softens and water from mushrooms cooks off. Stir in balsamic vinegar; cook, stirring for 3 to 5 minutes or until vinegar is absorbed. Season with salt and pepper to taste; set aside.
Rub steak with salt and pepper to your liking. Grill or pan-fry over medium-high heat on lightly oiled grill or pan for 6 to 8 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Tuck inside rolls that have been brushed inside with mustard.
Toss mushroom mixture with chèvre cheese and top sandwiches. Garnish with arugula. Cut to make 4 sandwiches.

For more recipes featuring the great taste of Canadian mushrooms, visit: mushrooms.ca
Cook’s Notes: If using a Grilling steak, cook a 1-inch (2.5 cm) steak for 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C).
Excellent source of iron (30% DV) and zinc (64% DV), 12% DV sodium.

Grilled Beef Steak Sandwich with Melted Onions

/0 Comentarios/en , , /por

This delicious lean beef sandwich recipe is an excellent source of zinc and iron. Serve the Grilled Beef Steak Sandwich with Melted Onions open faced if desired.
10 Minutes

4 Servings

3 tbsp (45 mL) olive oil
2 tbsp (30 mL) red wine vinegar
4 cloves garlic, minced
½ tsp (2 mL) salt and hot pepper flakes
1 lb (500 g) Beef Inside Round or Sirloin Tip Marinating Steak/Medallions
1 sweet onion (e.g. Vidalia), sliced
1 whole wheat or regular baguette, quartered and halved lengthwise
½ bunch arugula, trimmed

Combine 2 tbsp (30 mL) oil, vinegar, garlic, salt and hot pepper flakes in sealable freezer bag. Set aside 2 tbsp (30 mL) of marinade. Using fork, pierce meat all over; add to marinade in bag. Refrigerate for 8 to 12 hours.
Remove steak from bag and pat dry with paper towel. Discard used marinade. Grill steak over medium-high heat, about 6 to 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Let steak rest on carving board for 10 minutes.
Meanwhile, pan-fry onion in remaining oil over medium heat in non-stick skillet for 10 minutes or until softened and golden. Toss with reserved marinade.
Slice steak thinly on the diagonal. Drape slices of steak on each baguette bottom piece. Top each with warm onions and arugula.

Excellent source of iron (31% DV) and zinc (74% DV), 27% DV sodium (651 mg).