Peppered Beef & Gravy

The best thing I like about cooking a large piece of beef on the grill, or oven, is what you can do with the leftovers. I took some thin slices of the Grilled Hanger Steak we enjoyed the other night and made this Peppered Beef & Gravy. This would also work well with round steak, or any other inexpensive cut of beef. It was great over rice, but would also work over egg noodles or mashed potatoes. 

 Ingredients
2 tsp minced garlic (or garlic powder)
1 tsp minced ginger (I used ground ginger)
1 cup beef stock (I use homemade)
1 1/2 lbs. beef, thinly sliced (any type of inexpensive beef works, such as round steak)
1/3 cup red wine
1 tsp course-ground black pepper (or more to taste)

2 tbls soy sauce
1/3 cup flour

Method
In the morning, marinate beef strips in wine, pepper, soy sauce, garlic, ginger and beef stock; cover and set aside in the refrigerator (6 hours or more). When ready to cook, preheat oven to 300 degrees. Add marinated beef to a 9 x 9-inch casserole dish sprayed with cooking spray; sprinkle flour over all and stir to mix well. Cover and bake one (1) hour or until gravy has thickened and beef is tender. Serve over rice, egg noodles or mashed potatoes with the veggie of your choice.


Cooks note - Marinate overnight and cook in a slow cooker for 8 hours the following morning = dinner ready when you get home.

Enjoy,
Mary

Prime Rib of Beef Stew

We had a Roasted Prime Rib of Beef the other night with friends ... it was delicious, and we were lucky to have some leftover from it.  I made the Beef Stock using the Prime Rib of Beef bones from the roast (4 ribs with meat on them).  To the stock I added celery (2 stalks cut in half), 1 onion, quartered, garlic salt, course-ground black pepper, 2 whole bay leaves and some beef bouillon cubes (about 3), all to taste. The stock turned out amazing.  I strained the stock, discarding the vegetables and bones. It then chilled in the refrigerator overnight, I skimmed the fat layer off the next morning and made stew with the stock and remaining beef, cut into chunks, and added cut potatoes and carrots.

Ingredients
4-6 cups Beef Stock made with bones from prime rib of beef
Flour to thicken (about 1/2 - 3/4 cup, approx. depending on desired thickness)
5 small to medium Red or Yukon Gold potatoes, peeled and cut into chunks
4-5 carrots, peeled and cut into chunks
2 -3 cups beef from prime rib of beef, cut into chunks
May add any other root vegetables desired; rutabega, parsnips, etc.

Method

 

Add Beef Stock to large stock pot, whisk in flour to thicken (add more flour if necessary to make it as thick as you like it).  Bring to a boil, over med-high heat and continue to whisk until well blended.  Reduce heat to simmer and all to cook 10-15 minutes.  Add potatoes and carrots, return to a boil over med-high heat.  Once boiling, return to a simmer, cover loosely and simmer 30 minutes.  Add beef and cook an additional 10 minutes.  Serve immediately.

Enjoy,
Mary