Beefmilano Recipes

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BEAN-AND-BEEF CHILI



Bean-and-Beef Chili image

Provided by Food Network Kitchen

Time 2h40m

Yield 8 servings

Number Of Ingredients 13

2 to 4 tablespoons vegetable oil, plus more as needed
3 pounds boneless beef chuck, cut into 3/4-inch pieces
Kosher salt and freshly ground pepper
2 large onions, chopped
8 cloves garlic, chopped
1/3 cup plus 2 tablespoons chili powder
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can whole plum tomatoes, coarsely crushed with your hands
1 3/4 cups low-sodium beef broth
1/3 cup brewed espresso or strong coffee
2 15-ounce cans pinto beans, drained and rinsed
Shredded cheddar cheese, sour cream and/or diced avocado, for topping

Steps:

  • Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
  • Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
  • Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  • Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
  • Hot:
  • This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
  • Hotter:
  • Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
  • Hottest:
  • Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.

BEEFARONI



Beefaroni image

This was one of my favorite dishes growing up and now it is my children's. Ground beef, cheese and tomato sauce are baked into a simply delicious casserole.

Provided by IRISHEYES0814

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 45m

Yield 8

Number Of Ingredients 6

1 pound ground beef
2 cups shredded Cheddar cheese
2 (15 ounce) cans tomato sauce
2 tablespoons butter
1 (16 ounce) package uncooked elbow macaroni
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.
  • While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and stir in butter. Transfer to a large casserole dish, and mix in the ground beef, tomato sauce, and Cheddar cheese. Sprinkle a little salt and pepper over the top.
  • Bake uncovered for 30 minutes in the preheated oven, or until heated through and bubbly.

Nutrition Facts : Calories 472.9 calories, Carbohydrate 47.8 g, Cholesterol 71.8 mg, Fat 19.9 g, Fiber 3.3 g, Protein 25.3 g, SaturatedFat 10.6 g, Sodium 782.2 mg, Sugar 5.8 g

BEEF MILANO



Beef Milano image

Make and share this Beef Milano recipe from Food.com.

Provided by Andy Wold

Categories     One Dish Meal

Time 3h

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons oil
2 cloves garlic, minced
2 1/2 lbs chuck roast, cut in 1 1/2 inch pieces
1 envelope lipton onion soup mix or 1 envelope lipton beef and onion soup mix
1 (6 ounce) can tomato paste
1 tablespoon all-purpose flour
1 teaspoon chili powder
1 teaspoon oregano
1 cup water
2 (16 ounce) cans whole tomatoes

Steps:

  • In Dutch oven or heavy saucepan, heat oil and brown garlic until golden; add meat and brown well.
  • Stir in onion recipe soup mix, tomato paste, flour, chili powder, oregano, water and tomatoes.
  • Bring to boil while stirring, then simmer, covered, 2 to 2-1/2 hours, or until meat is tender.
  • If desired, serve with hot, buttered noodles and grated Parmesan cheese.

BEEF MILANESA



Beef Milanesa image

Breaded beef steaks from my 1000 Mexican Recipes cookbook. A favorite of my husband's, better than at our favorite local Mexican restaurant. For condiments sour cream, guacamole, and salsa are always good, and for sides we prefer Spanish rice and black beans.

Provided by Mad-catter

Categories     Steak

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

1 large egg
1/2 cup all-purpose flour
1/4 teaspoon salt (to taste)
1/8 teaspoon fresh ground pepper (to taste)
1/2 cup fine breadcrumbs
4 thin boneless beef steaks (1/4 inch) or 4 cube steaks, pounded thin (1/4 inch)
vegetable oil (for frying)
1 lime, quartered

Steps:

  • Pound boneless steaks thin, ¼ inch.
  • In a shallow soup plate or pan, beat the egg very well. In a second shallow pan mix the flour, salt, and pepper. Put the bread crumbs in a third shallow pan. Line up the bowls in this order: flour, egg, crumbs.
  • Dust the meat lightly with flour, dip into the beaten egg, and coat with bread crumbs. Put the breaded meat on a plate lined with wax paper and refrigerate about 1 hour.
  • In a large nonstick skillet, heat oil to a depth of about ¼ inch.
  • Fry the meat until brown and crisp, 3 to 4 minutes on each side. Squeeze lime juice over each piece of meat, if desired.

Nutrition Facts : Calories 94, Fat 1.6, SaturatedFat 0.5, Cholesterol 46.5, Sodium 189.7, Carbohydrate 16.4, Fiber 1.1, Sugar 0.6, Protein 3.8

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