Rebel Ridge Family Farm A 100% Certified Organic Dairy & Beef Farm
This weeks recipes include round steaks for the featured meat
Beef Bourguignon II This is a Hearty, tender beef in asumptuous red wine sauce. It is a tasty dish. Definitely not the normal casserole.         This recipe yields 2 quearts. Prep Time: 20 Minutes Cook Time: 3 hours INGREDIENTS: ¼ cup all purpose flour 1 teaspoon Salt ½ teaspoon ground black pepper 2 punds cubed stew meat or cut your roud steak into cubes 4 tablespoons butter 1 onion, chopped 2 carrots, chopped 1 clove garlic, minced 2 cups red wine 1 bay leaf 3 tablespoons chopped fresh parsley ½ dried thyme 1 (6 ounce) can sliced mushrooms Handful of mushroom caps Small onions DIRECTIONS 1. In a small bowl, combine flour, salt and ground black pepper. Coat the beef cubes with this mixture. 2. Melt the butter or margine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 queart casserole dish. 3. Return the skiller to the heat and add the onion, carrots and garlic to it. Saute for 5 to qo minutes, or until onion is tender, add the wine bay leaf, parsley, thyme , and liquid from the mushrooms. Pour over meat. 4. Bake, covered, at 350 degrees F for 2 ½ hours. Remove cover, add  small onions and mushroom crowns, and bake for 30 more minutes. Makes 4 Servings	Beef and Pita Casserole, This is a simple and easy dish to make for When you need something quick for dinner. Yeilds 6. Ingredients: 5 Pita bread, cut into squares ¼ cup butter divided 1 ¼ pounds beef sirloin cut into thin 2 inch strips 1(15 ounce) can tomato sauce Directions: 1. Preheat oven to 325 degrees F (165 degrees C). 2. Cut the pita bread into squares and sauté them with 2 tablespoons Of the butter in a large skillet over medium heat, for 5 minutes, spread into a 9x13 inch baking dish. 3. In the same skillet, melt the remaining butter and sauté the beef strips for 2 to 3 minutes. Pour in the tomato sauce, cover and let simmer until the beef is cooked; about 5 min. 4. Pour the beef mixture over the pita bread cubes. Cover with aluminum foil and Bake in preheated oven for 15 minutes or until bubbly. Makes 6 servings Beef Stroganoff A classic dish like Beef Stroganoff can be a real treat for dinner. With a side of vegetables, this satisfying meal will delight you with its tempting mushroom cream sauce. We take this family favorite and make it easy. It's a no-fuss recipe you and your family will come back to again and again. Ingredients 1 pound Boneless Sirloin, sliced thinly ¼ inch or less, across the grain. 1 8 oz. package spinach fettuccine 1 pound mushrooms, sliced 2 teaspoons olive oil, divided 1 large onion, thinly sliced 1 tablespoon flour 1 cup reduced fat sour cream ½ teaspoon basil ¼ cup dry white wine 2 teaspoons Worcestershire sauce Directions 1. Prepare the fettuccine according to package instructions. 2. Meanwhile, in a large non-stick frying pan over medium heat, sauté the onion in 1 teaspoon olive oil until translucent. 3. Add mushrooms to the skillet and cook until brown. Set aside. 4. Turn the heat to medium-high, add 1 teaspoon of oil and brown the meat. Do not overcook. 5. Return the mushrooms and onions to the pan with the meat. Whisk 1 tablespoon flour into sour cream and add to the meat mixture with the remaining ingredients. Salt and pepper to taste. Cook until slightly thickened, and heated through. 6. Serve the meat mixture on top of the pasta. Makes 4 servings. Cooking Tip: To slice the meat easily, try freezing the meat until it is firm, yet not frozen solid. You can even slice the meat ahead of time, cover it with white wine, and refrigerate for up to 2 days. Drain before using.