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1. Texas Longhorn Beef cooks quickly due to its low fat content. Fat acts as an insulator so the heat must penetrate the fat before it begins to cook the meat. Therefore, the less fat, the quicker the cooking time. Be careful not to overcook it.
2. There is not much shrinkage in Longhorn beef. The cooked size is close to the same size you started with.
3. It is never necessary to cook Longhorn beef in additional fat. It contains just enough natural fat to allow it to cook to perfection.
4. To broil, position the meat 3-4 inches from the heat. Watch it closely while cooking to achieve desired doneness. Broiling slightly frozen steaks keeps them juicer.
5. A medium hot fire works best in grilling. Add damp mesquite or cherry wood chips to the fire for extra flavor. Remember, the meat cooks quickly so watch it carefully.
6. Longhorn beef roasts should be cooked at 275 degrees F.
7. A meat thermometer is recommended to monitor desired doneness. Ground beef should have an internal temperature of 160 degress F.
Sarah's Taco Soup
1 lb. longhorn ground meat
1 package of taco seasoning
½ cup picante sauce
1 package ranch dressing mix
1 can each pinto beans, kidney beans, corn, hominy and rotel tomatoes
Brown ground meat and add taco seasoning. Then add picante sauce, ranch dressing mix and vegetables. I add a little water when I cook it. Cook until everything is heated through. Serve on tortilla chips or crush tortilla chips on top of each serving.
James' Favorite Casserole
Brown 1 pound of longhorn ground meat until no longer pink. Put in a casserole dish. Drain 1 can of corn and pour over the ground meat season with salt and pepper. Top with mashed potatoes and sprinkle cheese over the top of it. Bake at 350 degrees until lightly browned. Serve with a salad and bread for a great meal.
Momma's Famous Pot Roast
Take any longhorn roast and season with pepper and garlic powder. Heat two tablespoons of oil in skillet on high heat and put the roast in to brown all the sides. Remove from skillet and place in a roaster. Mix ½ cup catsup, 2 Tbsp. Worcestershire sauce with 2 cups water. Pour over roast. Cut up onions, bell peppers, carrots and potatoes and add to the pan. Bake in a 325 degree oven for 2-2 ½ hours or until tender (It will depend on the size of the roast) Roasts with a bone in them will also cook faster than boneless ones. Longhorn roasts in general will cook a little quicker than other roasts.
Meat Loaf Everybody Likes
1 egg 3 Tbsp. brown sugar
¼ cup milk 1 envelope onion soup mix or ½ cup chopped onion
2 slices soft bread crumbled 1 lb. lean longhorn beef
½ cup ketchup
2 Tbsp. mustard
Preheat oven to 350 degrees. In a large bowl, beat egg with fork. Add milk and bread crumbs. Mix well. Add all other ingredients, mixing well. Place mixture in a loaf pan. Bake for 45 minutes or until done to your liking.
Recipe came from the TLBAA Longhorn Cookbook
Steak Diane
4 sirloin strip steaks 3 Tbsp. lemon juice
Salt and pepper 1 tsp snipped chives
Dry mustard 1 tsp. Worcestershire sauce
4 Tbsp. butter
Pound steak into 1/3 inch thickness. Sprinkle one side with salt, pepper and dry mustard and pound into meat. Repeat on other side. Melt butter into skillet. Add meat. Cook 2 minutes on each side. Place on hot platter. To skillet, add lemon juice, chives and Worcestershire sauce. Bring to a boil. Pour over meat.
Recipe came from TLBAA Longhorn Cookbook
Beef Tips with Rice
4 slices bacon, fried 2 lbs. stew meat
Flour 2 cups beef bouillon
2 teaspoons salt 1 cup milk
1 teaspoon pepper hot cooked rice
Fry bacon until crisp and drain reserving drippings. Set both aside. Combine flour, salt, and pepper. Dredge beef in mixture. Brown in reserved bacon drippings in a heavy skillet. Add bouillon. Cover and simmer 1 hour or until beef is very tender. Add milk, cover and simmer 30 more minutes. Serve over rice. Serves 7
Recipe came from TLBAA Longhorn Cookbook
Easy Smothered Steak
1 large round steak, cup up 1 envelope dry onion soup mix
1 (10 ¾ oz) can cream of mushroom soup
Lines a 13" x 9" x2" baking pan with heavy-duty foil, allowing excess foil to stand up around the edges. Place steak on foil. Spread mushroom soup over steak, and sprinkle with dry soup mix. Seal foil tightly. Bake at 325 degrees for one hour. Serves 5
Recipe came from TLBAA Longhorn Cookbook
BBQ Cups
1 lb. lean longhorn beef 1 ½ Tbsp. brown sugar
½ cup BBQ sauce 1 can refrigerated biscuits
1 Tbsp. minced onions ¾ cup shredded sharp cheddar cheese
Brown meat. Stir in Sauce, onions and brown sugar. Press biscuits into greased muffin cups. Spoon meat mixture into cups. Top with cheese. Bake at 400 degrees for 10 minutes.
Recipe came from the TLBAA Longhorn Cookbook
| Beef and Black Bean Chili Beef and Black Bean Chili
- 1 can black beans rinsed and drained
- 3 Tbsp olive oil
- 2 large green bell peppers, chopped
- 1 large onion, chopped
- 2 -4 jalapeno peppers, seeded, finely chopped
- 3 cloves garlic, minced
- 2 pounds lean longhorn beef
- 1/4 cup chili powder
- 1 Tbsp. Cumin
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1 can (28 oz.) crushed tomatoes in puree
Heat oil in Dutch oven over medium heat until hot. Add bell pepper, onion, jalapeno peppers and garlic. Cook 10 minutes or until tender, stirring frequently. Increase heat to high. Add beef. Cook 6 minutes or until beef is no longer pink, stirring frequently. Reduce heat to low. Stir in chili powder, cumin, salt and black pepper. Cook and stir 1 minute. Stir in tomatoes. Simmer, covered 1 hour and 20 minutes. Drain beans. Add beans to mixture. Simmer 10 minutes.
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1 8 .5 oz. package of whole grain Medley (brown and wild rice)
1 pound of ground beef
2 cups chopped bell pepper
1 cup chopped onion
1 -26 oz. jar of chunky tomato pasta sauce
1- 14.5 oz. can diced tomatoes
1 can beef broth
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Pepare rice according to package directions. Meanwhile, in a large saucepan, cook the beef, green peppers, and onions until meat is no longer pink. Drain. Stir in pasta sauce, tomatoes, broth and prepared rice. Heat through.
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