Beef Salad with Ginger Mango Dressing

Beef Salad with Ginger Mango Dressing

Ingredients:
1 head lettuce, washed and drained
600 gr beef fillet, fried and sliced into medallions
½ pineapple, peeled and chopped
4 stalks celery, sliced
110 gr mushrooms
110 gr hazelnuts, toasted
1 mango, peeled, seeded and chopped or 450 gr can mango slices
1 red apple, sliced and sprinkled with lemon juice to prevent browning
Salt and freshly ground pepper, to taste snipped chives

Ginger Mango Dressing:
2 mangoes, peeled and seeded
165 ml mayonnaise
5 ml ginger

1. Tear lettuce leaves into bite-size pieces, reserving a few large leaves to line salad bowl. Mix together remaining ingredients,  except chieves. Spoon into serving bowl.

2. To Prepare Ginger Mango: Puree mango, mayonnaise and ginger until smooth.

3. Toss through dressing. Garnish with chives. Serve.

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Beef Salad with Ginger Mango Dressing

bahan:
1 kepala selada, dicuci dan dikeringkan
600 gr daging sapi fillet, goreng dan iris menjadi medali
½ nanas, kupas dan cincang
4 batang seledri, iris
110 gr jamur
110 gr hazelnut, sangrai
1 buah mangga, kupas, buang bijinya dan cincang atau 450 gr irisan mangga dapat
1 apel merah, diiris dan ditaburi dengan air jeruk nipis untuk mencegah kecoklatan
Garam dan lada, secukupnya daun bawang dipotong

Jahe Mangga Dressing:
2 mangga, kupas dan buang bijinya
165 ml mayones
5 ml jahe

Cara membuat:

1. Daun selada air mata menjadi potongan-potongan kecil, daun besar memesan beberapa mangkuk salad baris. Campur sisa bahan, kecuali chieves. Sendok ke dalam mangkuk melayani.
2. Untuk Siapkan Mangga Jahe: mangga mayones, Haluskan dan jahe sampai halus.
3. Aduk melalui ganti. Hiasi dengan kucai. Sajikan.

Spiced Beef

 Spiced Beef

Ingredients:

• 500 gr fillet of beef, cut into 2.5cm strips
• 1 tsp sugar
• 3 star anise, ground
• ½ tbsp ground fennel
• 1 tbsp dark soy sauce
• 3 cm fresh root ginger, peeled and crushed
• ½ tsp salt
• 2 tbsps oil
• 4 spring onions, sliced
• ½ tsp freshly ground black pepper
• 1 tbsp light soy sauce

Method:

1. Mix the marinade ingredients together
2. Add the beef strips, ginger and salt, and marinade for 30 minutes
3. Heat the oil in wok and stir-fry the onions for ±1 minute
4. Add the beef, ground pepper and soy sauce and stir-fry for ±5 minutes.

Meat Vindaloo

 Meat Vindaloo

Ingredients:
Grind the following 5 ingredients in a coffee grinder:
= 2 tbsps coriander seeds          = 1 tbsp cumin seeds
= 1 tbsps mustard seeds            =  8 dried red chilies
= ½ tsp fenugreek seeds

1 kg shoulder of lamb or stewing steak
4 tbsps white wine vinegar
1 tsp ground turmeric
2.5 cm cube of root ginger, peeled and finally grated
4 cloves garlic, peeled and crushed
5 tbsps olive oil
1 large onion, finely chopped
2 tsps chili powder
1 tsp paprika
1½  tsps salt or to taste
450 ml warm water
3 medium-sized potatoes
1 tbsp chopped coriander leaves

Method:
1. In a large bowl, make a thick paste out o the ground spices, by adding the vinegar.

2. Add the turmeric, ginger and garlic. Mix thoroughly.

3. Trim o excess fat from the meat and cut into 2.5cm cubes.

4. Add the meat and mix it well so that all the pieces are fully coated with the paste. Cover the bowl with cling film and leave to marinate for ±6 hours or overnight in the refrigerator.

5. Put the meat in a pan and place this over medium heat, allow the meat to heat through, stirring occasionally, this will take ±5 minutes. Cover the pan, and cook the meat in its own juice for ±20 minutes or until the liquid is reduced to a thick paste. Stir occasionally during this time to ensure that the meat does not stick to the bottom of the pan. Remove from heat and keep aside.

6. Heat the oil over medium heat and fry the onions until they are soft (±5 minutes)

7. Add the meat and fry for ±10 minutes stirring frequently.

8. Add the chili powder, paprika and salt. Stir and fry for a further 3 minutes.

9. Add the water, bring to the boil, over and simmer for ±45 minutes or until the meat is nearly tender ( beef will take longer to cook, check water level and add more water if necessary).

10. Meanwhile, peel and wash the potatoes. Cut them into ±3cm cubes. Add this to the meat and bring to the boil again. Cover the pan and simmer until the potatoes are cooked (±20 minutes)

11. Turn the vindaloo on to a serving dish and sprinkle the coriander leaves on top.

GESMAORDE TONG ( SEMUR LIDAH )

 GESMAORDE TONG ( SEMUR LIDAH )

Ingredients:
1 piece of cow tongue
Salt to taste

Spices:
  1 large onion
½ teaspoon ground nutmeg
  1 teaspoon ground pepper
  Cinnamon 1 pm
  7 items cloves
Sweet soy sauce to taste
Roomboter for saute

Methods:

 
1. Brush the tongue with salt, then wash.

 
2. Boil tongue half-baked, lift and remove the shell. Then thinly sliced ​​and boiled until soft, remove and set aside.

 
3. Heat roomboter, saute onion until wilted, pour broth / water, give a sweet soy sauce, nutmeg, pepper, cinnamon and cloves, then enter the tongue, and cook until the water thickens, remove from heat.

 
4. Pour into heat-resistant dish, bake for a while pasa time would be served, for marinade more pervasive.

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BAHAN-BAHAN:
1 buah lidah sapi
Garam secukupnya

BUMBU HALUS:
 1 buah bawang Bombay besar
½ sdt bubuk pala
 1 sdt bubuk merica
 1 ptg kayu manis
 7 butir cengkeh
Kecap manis secukupnya
Roomboter secukupnya

CARA MEMBUAT:
1. Olesi lidah dengan garam, lalu cuci bersih.

2. Rebus lidah setengah matang, angkat dan kupas kulitnya. Kemudian iris tipis-tipis dan rebus lagi sampai empuk, angkat dan sisihkan.

3. Panaskan roomboter, tumis bawang Bombay hingga layu, tuangi air kaldu/air, beri kecap manis, pala, merica, kayu manis dan cengkeh, kemudian masukkan lidah, masak sampai airnya mengental, angkat.

4. Tuang kedalam pinggan tahan panas, panggang sebentar pasa saat akan dihidangkan, agar bumbunya lebih meresap.

Beef Stir-Fry

 Beef Stir-Fry

Ingredients

    12-ounces boneless beef sirloin steak
    6 dried mushrooms (1 cup), such as shitake or wood ear mushrooms
    1/4 cup hot bean sauce or hot bean paste
    1/4 cup dry sherry
    2 tablespoons soy sauce
    3/4 teaspoon whole black pepper, crushed
    1/2 teaspoon cornstarch
    1/2 to 1 teaspoon chili oil
    1 tablespoon cooking oil
    2 medium carrots, bias-sliced (1 cup)
    1 clove garlic, minced
    1-1/2 cups broccoli flowerets or one 10-ounce package frozen cut broccoli, thawed
    1 8-ounce can bamboo shoots, drained
    2 cups hot cooked rice
    2 green onions, cut into slivers (1/4 cup)

Methods:

1.    Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-size strips. Set aside.

2.  In a small bowl cover mushrooms with warm water. Let soak for 30 minutes. Rinse and squeeze mushrooms to drain thoroughly. Discard stems. Thinly slice mushrooms. Set aside.

3.   For sauce, in a small bowl stir together bean sauce or paste, sherry, soy sauce, crushed black pepper, cornstarch, and chili oil. Set aside.

4.    Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry carrots and garlic in hot oil for 2 minutes. Add broccoli; stir-fry for 2 minutes. Add bamboo shoots and mushrooms; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.

5.    Add beef to the hot wok. Stir-fry for 2 to 3 minutes or to desired doneness. Push beef from the center of the wok.

6.    Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 minute more or until heated through. Serve immediately with hot cooked rice. Garnish with slivered green onions. Makes 4 servings.

7.    Make-ahead tip: Prepare vegetables; cover and chill up to 4 hours.

Steak with Sauteed Onions

 Steak with Sauteed Onions

Ingredients

    6 4-ounce beef tenderloin steaks (1 inch thick)
    1/4 teaspoon salt
    1/4 teaspoon pepper
    2 tablespoons margarine or butter
    1 small red onion, cut into 6 wedges
    2 cloves garlic, minced
    1 teaspoon dried basil, crushed
    1/2 teaspoon dried oregano, crushed
    2 tablespoons whipping cream
    2 tablespoons onion marmalade or orange marmalade

Methods:

1.    Sprinkle meat with salt and pepper. In a large skillet melt margarine over medium heat. Add onion and garlic. Cook and stir for 6 to 8 minutes or until onion is tender but not brown. Remove onion from skillet.

2.    Increase heat to medium-high. Add steaks to skillet; cook to desired doneness, turning once. (For rare, cook meat about 4 minutes on each side. Allow 2 to 3 minutes longer for medium.) After turning, sprinkle meat with basil and oregano.

3.    Remove meat from skillet; place on serving platter. Return onions to skillet. Heat onions through. Remove skillet from heat. Stir in whipping cream. Spoon cream over steaks. Top each steak with 1 tablespoon of the onion marmalade, and then divide cooked onions evenly among the steaks.

Makes 6 servings.

Smoke Beef and Pasta Frittatas

 Smoke Beef and Pasta Frittatas

Ingredients:

* 50 mg piece smoked beef, trimmed of fat cut into 1-cm dice
* 20 gr macaroni
* 2 tsps olive oil
* 1 small onion, peeled and chopped
* 1/4 red pepper, cut into 1-cm dice
* 10 gr unsalted butter
* 30 gr rocket
* 3 large eggs, beaten and then strained
* 1 rounded tbsp grated parmesan
* Salt and freshly ground black pepper

Methods:
1. Put a small pan of salted water on to boil for the macaroni. Heat 1 tsp of the olive oil in a medium-sized fying pan, add the chopped onion and saute over a low heat until soft and golden (5-7 minutes). When the water has come to the boil, add the macaroni and boil for about 12 minutes, until all dente. Drain, refresh with cold water, drain again, then pat dry with kitchen towel to remove any excess moisture.

2. Add the diced pepper to the cooked onions and continue to cook over a low heat for 4-5 minutes, until tender.

3. Add the butter to the mixture in the frying pan, stir the rocket leaves in and cook for 2 minutes, until they have wilted. Remove rom the heat and tip the contents of the pan into mixing bowl and let it cool for 5 minutes. Mix the beef, macaroni and the beaten eggs in, stir well and season.

4. Take the rying pan, add the olive oil and put over moderate heat. Ladle the frittata mixture into the pan; it will start to puff and bubble arround the edges, so press it down with the back of a wooden spoon to make sure that all the filling is covered the egg.

5. After a few minute, lower the temperature and cook for 6-8 minutes.

6. Meanwhile, preheat the grill. The frittatas are cooked when there is no liquit egg running out when you tilt the pan, and the consistency should be a little soft but set in the centre. Sprinkle the parmesan over the place the pans under the grill for 2-minutes or so, until golden.

7. Remove from the grill and allow to cool for 10 minutes before loosening with a flexible spatula and sliding on to a plate, cheesy-side uppermost. 

Allow to cool completely before covering with clingfilm and chilling overnight in the fridge.

Beef Burger

Asia Beef Burger

Ingredients:

* 500 gr minced beef
* 200 gr or 2 large flat brown mushrooms
* 1 tbsp light soy sauce
* 1 tbsp Fish sauce
* 2 small hot chillies, desseded
* 15 gr fresh coriander
* 2 sticks lemon grass, trimmed and roughly chooped
* 3 gloves garlic, peeled
* 1 shallot, peeled and roughly chopped
* A little flour
* 2 tbsps groundnut or olive oil
* 6 Wholemeal buns
* 6 tbsps tomato chutney or relish
* Salt and freshly ground black pepper

Methods:
1. Put the minced beef in a bowl.

2. Wipe the mushrooms, slice them thickly and chop finely in a food prosessor. Tip them into the beef with the soy sauce and the fish sauce.

3. Put the chillies, coriander, chopped lemon grass, garlic and shallots in the food processor and chop as finely as you can.  Add them to the beef with half of teaspoon of salt and several grinds of black pepper.

4. Mix all the ingredients thoroughly. With floured hands, press them into six flat patties about 7.5 cm in diameter. Set them aside.

5. Warm the groundnut or olive oil in a nonstick frying pan. When the oil is hot, put the patties in the pan and let them cook for a minute or two until the underside is golden, then turn with palette knife. Contineu cooking for a minute, then turn down the heat, cover the pan and cook for 4 minutes. Drain on kitchen paper for a few seconds.

6. While the patties are cooking, split the burns and toast the flat sides. When they are golden, spread lightly with chutney or relish, then sandwich a hot patty between them. Serve immediately.

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Asia Beef Burger

Bahan-bahan:
* 500 gr daging sapi cincang
* 200 gr atau 2 jamur coklat yang tipis tapi besar
* 1 sdm soy sauce
* 1 sdm saus ikan
* 2 kecil cabai
* 15 gr ketumbar
* 2 batang serai, keprak dan iris kasar
* 3 siung bawang putih, kupas
* 1 bawang prei, kupas dan cincang kasar
* Sedikit tepung
* 2 sdm minyak kacang tanah atau minyak zaitun
* 6 Wholemeal roti kismis
* 6 sdm saus tomat atau yang lainnya
* Garam dan merica hitam bubuk

Cara membuat:
 1. Letakkan daging sapi cincang dalam suatu wadah.

 2. Cuci jamur, iris agak tebal dan cincang dalam prosessor. Campur daging sapi cincang dengan soy sauce dan saus ikan.

 3. Masukkan cabai, ketumbar, serai cincang, bawang putih dan daun bawang dalam food processor dan lakukan sebaik mungkin. Tambahkan semuannya dalam campuran daging cincang dengan 1/2 sdt garam dan sedikit lada hitam bubuk.

 4. Campur rata semuanya. Dengan gilingan tepung, tipiskan lalu jadikan 6 buah, cetak seperti bila membuat pastel 7.5 cm (diameter). Lebarkan ke samping.

 5. Panaskan minyak kacang/minyak zaitun dalam wajan anti lengket. Ketika minyak panas, letakkan adonan yang telah dicetak dalam wajan dan biarkan sesaat sampai bagian bawah berwarna kecoklatan, kemudian balikkan denga palet/sotel. Biarkan sesaat, kemudian kecilkan api, tutup wajan dan masak untuk beberapa menit. Keringkan dengan tisu dapur untuk beberapa saat.

 6. Sementara bahan matang, belah roti dan bakar sesaat tiap sisinya. Setelah berwarna kecoklatan, taburi dengan sambal atau saus tomat atau sesuka hati, kemudian selipkan daging. hidangkan segera.

Spicy Beef-Noodle Bowl

 

Spicy Beef-Noodle Bowl

 
Ingredients

    1 lb. boneless beef sirloin steak, cut in thin strips
    1 Tbsp. cooking oil
    2 14-oz. cans reduced sodium beef broth
    1/3 cup bottled peanut sauce
    1-1/2 cups medium egg noodles (3 oz.)
    2 cups broccoli florets
    1/4 cup bias-sliced green onions (optional)

Methods:

1.    In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.

2.    Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.

3.    Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions.

Serves 4.

Sambal Goreng Hati (Liver)

 Sambal Goreng Hati (Liver)

Ingredients:

     400 g  liver boiled until tender, diced
     3  pieces of medium size potato diced
     5  pieces of red chilli deseeded chopped oblique
     50  g peas
     3  cm galangal
     2  bay leaves
     200  ml thick coconut milk
     3  tablespoons cooking oil
     1  tablespoon brown sugar combed
     10  pieces of petai divided into 3 parts

Spices:

     12  pieces of red chilli deseeded
     4  cloves garlic
     5  pieces of red onion
     2  eyes acid (asam)
     1  teaspoon salt
 
Methods:
 
1.    Liver and fried potatoes 3 / 4 cooked
 
2.    Saute spices smoothed with galangal and salam with cooking oil until fragrant and cooked, then enter the petai, red chilli, lung and potato mix well
 
3.     Add coconut milk and brown sugar until a little bit dry, put peas stir briefly. 

Serve

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In Bahasa Indonesia

Sambal Goreng Hati

Bahan :
    400 g hati direbus hingga empuk dipotong dadu
    3 buah kentang sedang besarnya dipotong dadu
    5 buah cabe merah dibuang bijinya dirajang serong
    50 g kapri
    3 cm lengkuas digeprek
    2 lembar daun salam
    200 ml santan kental
    3 sdm minyak goreng
    1 sdm gula merah disisir
    10 buah petai dibagi 3 bagian

Bumbu yang dihaluskan :

    12 buah cabe merah dibuang bijinya
    4 siung bawang putih
    5 buah bawang merah
    2 mata asam
    1 sdt garam

Cara membuat :

1.   Hati dan kentang digoreng 3/4 matang
2.    Tumis bumbu yang dihaluskan beserta lengkuas dan salam dengan minyak goreng hingga harum dan matang, kemudian masukkan petai, cabe merah, paru dan kentang aduk hingga rata
3.    Tambahkan santan dan gula merah hingga agak sedikit mengering, masukkan kapri aduk sebentar. Angkat, sajikan.

Beef Brisket

 

 Beef Brisket

Ingredients

    1 lb. baking potatoes, peeled and cut into 1-inch cubes
    1 lb. sweet potatoes, peeled and cut into 1-inch cubes
    1 3- to 3-1/2-lb. fresh beef brisket, fat trimmed
    1/2 cup bottled hoisin sauce
    1/2 cup bottled salsa
    2 Tbsp. quick-cooking tapioca
    2 cloves garlic, minced

Methods

1.    In a 5- to 6-quart slow cooker place baking potatoes and sweet potatoes. Top with beef brisket. In a small bowl combine hoisin sauce, salsa, tapioca, and garlic. Pour sauce mixture over meat; spread evenly.
 

2.   Cover and cook on low-heat setting for 10 hours or on high-heat setting for 5 to 5-1/2 hours. Remove meat from cooker to a cutting board. Cut across the grain into slices. Serve cooking liquid and potatoes over beef. Makes 8 servings.

Chili Beef Stew

 Chili Beef Stew

Ingredients:

900 gr beef chuck, cut into 2.5cm/pieces
1  large red onion, coarsely chopped
4  cloves garlic, crushed
2  red peppers, seeded and cut into 2.5cm /pieces
2  red chilies, seeded and finally chopped
3  tbsps mild chili powder
1  tbsp cumin
1  tbsp paprika
850  pints stock/water
225  gr canned tomatoes, pureed
2  tbsps tomato puree
250  gr canned red kidney beans, drained
6  ripe tomatoes, peeled, seeded and diced
Pinch salt
Olive oil

Methods

= Pour about 75 ml olive oil into a large saucepan or flameproof casserole. When hot, brown the meat in small batches over moderately high heat for about 5 minutes/batch.

 

= Set aside the meat on a plate or in the lid of the casserole. Lower the heat and cook the onion, garlic, red peppers and chilies ±5 minutes. Add the chili powder, cumin and paprika and cook for 1-minute further. Pour on the liquid and add the canned tomatoes, tomato puree and the meat.

= Cook slowly ±2 hours. Add the bean ±45 minutes before the end of cooking time.

= When the meat is completely tender, add salt to taste and serve garnished with the diced tomatoes.

Serve :  6-8   

Swiss Steak

 Swiss Steak

Ingredients

    2  pounds boneless beef top round steak, cut 1 inch thick
    1  to 2 large red and/or green sweet peppers, seeded and cut into bite-size strips
    1  medium onion, sliced
    1 10.75-ounce can condensed cream of mushroom soup
    1  cup bottled salsa
    2  tablespoons all-purpose flour
    1  teaspoon dry mustard

    Cornbread or Mashed Potatoes (optional)

Methods:

1.    Trim fat from steak. Cut steak into 6 serving-size pieces. In a 3-1/2- or 4-quart slow cooker, place steak, sweet pepper, and onion. In a medium bowl, stir together soup, salsa, flour, and mustard. Pour over steak and vegetables in slow cooker.

2.    Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. If desired, serve with cornbread, or mashed potatoes. Makes 6 servings.

Beef Rendang

 Beef Rendang

 Ingre­di­ents :

1 1/4  liters Coconut milk from 2 old coconuts
1  Turmeric leaf, torn and knot­ted
5  Kaf­fir lime leaves
1  stalk Lemon grass, bruised
1–2  pieces Asam Gel­ugur
10  Red chilies, finely sliced
1  kg Beef, fat and sinew removed, cut into 3 cm cubes

Spices :

3  table­spoons Chopped galan­gal
1/2  table­spoon Chopped turmeric
1/2  table­spoon Chopped gin­ger
200 g  Red chilies
4  Shal­lots
Salt and sugar to taste

Methods:

1.    Sim­mer coconut milk with turmeric leaf, kaf­fir lime leaves, lemon grass, asam gel­ugur, sliced chilies and ground spices until the milk thick­ens and becomes oily.

2.    Reduce heat.

3.   Add beef and cook until tender.

4.    Stir occa­sion­ally until the spices dry and turn brown.

Oriental Beef Brisket

Oriental Beef Brisket

Ingredients

    1 lb. baking potatoes, peeled and cut into 1-inch cubes
    1 lb. sweet potatoes, peeled and cut into 1-inch cubes
    1 3- to 3-1/2-lb. fresh beef brisket, fat trimmed
    1/2 cup bottled hoisin sauce
    1/2 cup bottled salsa
    2 Tbsp. quick-cooking tapioca
    2 cloves garlic, minced

Methods:

1.    In a 5- to 6-quart slow cooker place baking potatoes and sweet potatoes. Top with beef brisket. In a small bowl combine hoisin sauce, salsa, tapioca, and garlic. Pour sauce mixture over meat; spread evenly.

2.    Cover and cook on low-heat setting for 10 hours or on high-heat setting for 5 to 5-1/2 hours. Remove meat from cooker to a cutting board. Cut across the grain into slices. Serve cooking liquid and potatoes over beef.

Makes 8 servings.

Meat Loaf

Meat Loaf

Ingredients:

    Nonstick cooking spray or cooking oil
    5  green onions, sliced (about 1/3 cup)
    1/2  of a small red and/or yellow sweet pepper, finely chopped (1/4 cup)
    1/2  of a medium carrot, finely chopped (1/4 cup)
    2  slightly beaten egg whites
    1/2  cup finely crushed saltine crackers (14 crackers)
    2  tablespoons fat-free milk
    2  tablespoons bottled chili sauce
    1  tablespoon snipped fresh basil or oregano or 1/2 teaspoon dried basil or oregano, crushed
    1/4  teaspoon ground black pepper
    1  pound extra-lean ground beef
    1/4  cup bottled chili sauce
    1  tablespoon brown sugar
    1  teaspoon vinegar

Way to make it:

1. Lightly coat a small skillet with cooking spray or cooking oil. Add the green onion, sweet pepper, and carrot. Cook over medium heat for 5 to 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat; cool slightly.

2. Combine egg whites, crushed crackers, milk, the 2 tablespoons chili sauce, basil or oregano, and black pepper in a large mixing bowl. Add the cooked vegetables and ground beef; mix well.

3. Pat meat mixture firmly into a 7-1/2 x 3-1/2x2-inch loaf pan. Invert pan with meat mixture into a shallow baking pan; remove loaf pan. Bake meat loaf in a 350 degree F oven for 30 minutes.

4.  Meanwhile, for glaze, stir together the 1/4 cup chili sauce, brown sugar, and vinegar in a small mixing bowl. Spoon glaze over meat loaf. Bake for 15 to 20 minutes more or until no pink remains and an instant read thermometer registers 160 degree F. Transfer meat loaf to a platter. To serve, cut into slices. Makes 6 servings.

5.  Make-Ahead Tip: Prepare meat loaf as directed above, except do not shape and bake. Cover bowl; chill meat mixture up to 24 hours. Shape meat loaf as directed. Bake in a 350 degree F oven for about 40 minutes or until meat loaf is nearly done. Spoon the glaze over meat loaf and bake about 15 minutes more or until done.

Beef and Vegetable Stew

Beef and Vegetable Stew

Ingredients :

    2  cups water
    1 10.75-ounce can condensed golden mushroom soup
    1 10.75-ounce can condensed tomato soup
    1/2  cup dry red wine or beef broth
    2  cups chopped cooked roast beef
    1 16-ounce package frozen sugar snap stir-fry vegetables or one 16-ounce package frozen cut broccoli
    1/2  teaspoon dried thyme, crushed

Way to make :

1.   In a 4-quart Dutch oven combine water, mushroom soup, tomato soup, and wine. Stir in beef, frozen vegetables, and thyme.

2.    Cook over medium heat until bubbly, stirring frequently. Continue cooking, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.