Beef recipes

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Index of Beef main courses:


Bacon Mushroom Swiss Meatloaf -- protein counts will vary depending on serving size
Beef Tenders -- protein counts will vary depending on serving size
Masterpiece Meatloaf -- 17G protein, 7g ECC
Marinated London Broil -- protein amounts will vary depending on serving size, 0g ECC
Noodle-less Lasagna (saved from the old eatprotein board by BethB) -- approx. 40g protein, 10-11g ECC
Stuffed Meat Loaf Roll by kevinpa -- 36g protein, 4g ECC
Zucchini Meatloaf Italiano (Brad's version from the yahoo! PPBBS group)


Don't forget to check out the beef recipes in the Casseroles and Bakes (http://www.proteinpower.com/forum/showthread.php?t=33) thread, and in the Stews and Chilis (http://www.proteinpower.com/forum/showthread.php?t=353) thread.

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BEEF TENDERS -- protein counts will vary depending on serving size

12-14 servings, 6-8 oz. each

6 pounds beef tip roasts, or some type of beef you would marinate (ask the butcher)
1 16 oz. jar Italian dressing
coarsely ground black pepper, to taste

Cut beef into cubes large enough so they will not fall through your grill.
Marinate meat in salad dressing for 4 to 5 hours, turning periodically.
Sprinkle with coarse black pepper. Then grill on barbecue grill to desired doneness.
This will melt in your mouth. I have marinated the meat overnight also.

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MASTERPIECE MEAT LOAF -- 17G protein, 7g ECC

Recipe By : Gaelen
Serving Size : 1/6th of loaf Preparation Time : 90 min.
Categories : beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds ground beef
1 cup onion
1 cup mushrooms
3/4 cup sweet pepper
1/2 teaspoon salt
3/4 cup barbecue sauce*

Finely chop the onions, sweet pepper and mushrooms. Stir in the salt and
1/2 cup of the barbeque sauce. I used KC Masterpiece 2g Carb BBQ sauce, and I've
also used Dinosaur BBQ sauce and Stubb's Moppin' Sauce. Pick a flavorful sauce with
around 2g carbs per 1/4 cup.

Mix the seasoned chopped vegetables with the ground beef, and form into a round loaf
for an 8" round pan, or a rectangular loaf for a bread pan (9 x 3", approximately.)

Bake the meatloaf in a 375 degree oven for an hour, or until the juices run clear
and the internal temperature is 180 degrees.

Remove the loaf from the pan, set it on a rack or cutting board, and let it rest
for 10-15 minutes. While the loaf is resting, mix the last 2 tablespoons
of barbeque sauce into the pan drippings for a pan sauce.

Slice into wedges, and serve with the pan sauce on the side. Makes six servings.

Per Serving : 335 Calories; 26g Fat (69.9% calories from fat); 17g Protein;
8g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 498mg Sodium.
Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 1/2 Other Carbohydrates.

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MARINATED LONDON BROIL -- protein amounts will vary depending on serving size, 0g ECC

8-10 servings, 4-6oz pieces each

1/3 cup teriyaki sauce
1/3 cup soy sauce
1/3 cup Worcestershire sauce
1/2 teaspoon garlic powder
3 pounds top round steaks, or london broil

Mix equal parts of teriyaki, soy, and worcestershire sauces. Add garlic powder.
Lay London broil in deep pan. Tenderize with fork. Pour marinade over meat and
let stand covered in refrigerator overnight. Turn 3 or 4 times, then let set
until ready to cook. Start grill. When coals are glowing, put meat on grill.
Cook until lightly browned, about 6 to 9 minutes. Turn once. Best if sliced thinly.

[Shadow]

Bacon Mushroom Swiss Meatloaf....LOW CARB
Originally posted By: Carol Williams on the old PPBBS
* Exported from MasterCook *
Bacon Mushroom Swiss Meatloaf
12 ounces bacon -- diced
1/2 cup button mushrooms -- chopped
1/2 cup onion -- finely chopped
1 1/2 pounds extra lean ground beef
1 large egg
1/4 cup cream
6 ounces shredded Swiss cheese
1/2 cup low carb bread crumbs
-Preheat oven to 350 degrees.
-In a large skillet, cook bacon until crisp but not burned.
-Remove with a slotted spoon to paper towels to drain and cool.
-Remove all but a tablespoon of the bacon fat from the skillet and saute the mushrooms and onions until tender. Allow to cool slightly.
-In a large bowl, mix the beef, egg, and cream.
-Add the mushroom/onion mixture, all but a few spoonfuls of the swiss cheese and all but one tablespoons of the bacon bits. Add the bread crumbs and mix well until blended.
-Shape into a loaf and place in a large loaf pan.
-Bake at 350 for about an hour, or until cooked through.
-Drain fat from the pan and sprinkle the reserved cheese and bacon on top.
-Bake an additional 5 minutes, or until cheese is bubbly.
-Allow to rest for 10 minutes before slicing.
-6 servings @ 3.9 minus 0.3 gr. fiber= 3.6 carbs & 47.9 gr. protein per serving
-4 servings @ 5.8 minus 0.5 gr. fiber= 5.3 carbs & 71.8 gr. protein per serving
Additional notes:
*Start to check for doneness at about 40 minutes – this does get dry pretty quick. I probably used 2 eggs since it was more than a pound of meat.
*I think sharp cheddar would have more/better flavor than the swiss – I used the swiss only because I had some at the time that needed used up.
*I substituted parmesan for the bread crumbs but you could sub with pork rinds.
*I cut the amount bacon in half.
*I added garlic, salt and pepper.
*I threw everything into it to begin with and didn’t mess with the cheese & bacon on top.

[Gaelen]

Slightly modified from "500 Low Carb Recipes", by Dana Carpender.
*Lots* of good recipes in that book. Originally posted to the yahoo! group PPBBS by Brad.

----------
3 tbsp olive oil or butter
2 cups chopped zucchini squash
1 medium onion, chopped.
3 cloves garlic, crushed
2 lbs ground beef
3/4 cup parmesan cheese
2 eggs
1 tsp salt
1/2 tsp pepper

In place of the 2 eggs, you can try
1/4 to 1/2 cup salsa
1 egg

Preheat oven to 350 degrees.

Saute the zucchini, onion and garlic in the oil/butter over medium high
heat until al dente. Set it aside to cool for a bit.

In a big bowl, (and with clean hands!) knead the rest of the ingredients
together thoroughly until well mixed. Add the vegetables and mix again.

Shape into two loaf pans and bake on the middle rack for 65 to 90
minutes, depending on how done you want your meat. I like it about
medium well, so my oven took about 75 minutes for that. YMMV.

You can also cook it directly on a broiler rack for the fat from the
hamburger to drip off. I use 93% lean hamburger, so I don't bother, but
other types meat may differ. Be aware that using this method, it might
be better to shape one larger two inch thick loaf than two separate
ones.
-----------

[BethB]

Noodleless lasagna

There are lots of variations on this theme. I know this version came from the old eatprotein.com website but unfortunately I don't know who posted this.

1 lb ground beef
1 c low carb spaghetti sauce
1 c ricotta cheese
1 egg
1 1/2 c shredded mozzarella
1 tsp italian seasoning
1/2 c onion
1/2 c bell pepper
turkey pepperoni

Preheat oven to 350 degrees. Brown ground beef, drain well. Mix sauce and ground beef, heat on stove top until hot. In a bowl, mix ricotta cheese, egg, italian seasoning, and 1/4 c mozzarella. Beat well. Grease 8 X 8 glass baking dish. Spread beef mixture on bottom, then cover with ricotta mixture. Put remaining cheese on top and cook until brown and bubbly, around 20-30 min. Let set for about 5 min. after removing from oven. Makes 4 big servings.

Per serving:
Cal: 496
Carb: 12.4 less 1.59 fiber
Prot: 39.8g
Fat 32.2g

Notes:
I often make this without the pepperoni. That doesn't change the carb count much. I believe the original recipe called for mushrooms although that was quickly excised in my recipe book! I have been toying with a spinach variation and will post that when I get it right.

[kevinpa]

Stuffed Meat Loaf Roll (4 generous servings @ 4 ecc 36 protein each)

1 lb ground beef
1 egg
1 slice lc bread(crumbled into soft bread crumbs)
2 T. lc catsup
2 T. calorie countdown milk
1/4 t salt
1/4 cup grated parmesan cheese
8 black olives (chopped)
1 small stalk celery (chopped)
1 green onion (chopped)
6 slices cooked bacon (chopped)
1 t. salt
1/2 package (5 ounces) frozen veggies
1/4 cup shredded chedder cheese
4 slices american cheese

Rinse frozen veggies under cold water and set aside to drain.

Mix first 10 ingredients in a large bowl until they are well incorporated.

On a piece of aluminum foil, pat the ground beef mixture into a 10 x 12 rectangle.
http://i106.photobucket.com/albums/m273/kevinpa1/sml52.jpg
Arrange the veggie on the rectangle within 1/2 inch of the edge.
http://i106.photobucket.com/albums/m273/kevinpa1/sml54.jpg
Sprinkle on the chedder cheese and bacon.
http://i106.photobucket.com/albums/m273/kevinpa1/sml55.jpg
Roll up the rectangle carefully using the foil to lift.
http://i106.photobucket.com/albums/m273/kevinpa1/sml57.jpg
Press edges and ends to seal the roll.
Place on a rack in a shallow roasting pan.
http://i106.photobucket.com/albums/m273/kevinpa1/sml58.jpg
Cook uncovered in a 350 degree oven for 50 to 60 minutes.
For the last minute, place overlapping cheese slices on top of roll and return to oven
until melted..(about 1 min)
http://i106.photobucket.com/albums/m273/kevinpa1/sml61.jpg
http://i106.photobucket.com/albums/m273/kevinpa1/sml62.jpg
http://i106.photobucket.com/albums/m273/kevinpa1/sml63.jpg

[petra65]

I'm looking for a standing rib roast recipe. Anyone got a good one? They were on a ridiculous sale for Easter so I bought a small one (2 ribs) and threw it in the freezer and want to cook it this weekend.

[maxlharris]

http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm

[petra65]

Thanks Max. I have it defrosting in the fridge already.

[petra65]

BTW Max, that technique for cooking prime rib was perfect. I've cooked standing rib roasts before and had difficulty getting them to come out just right. I followed these directions and it came out a perfect medium rare. Will definately save these directions for future use.

[maxlharris]

Excellent. I picked out that uses the method that Bruce Aidell recommends. If you really want to know how to cook meat, all meat, and buy meat, all meat, the All Meat Cookbook by Bruce and a co author, very worth checking out. No birds in this meat vocabulary.

[petra65]

I'll keep that in mind. Thanks.

[LisaS]

Italian mini-meatloaves
Makes 6 servings
riff on a recipe found here (http://chefmd.com/recipe_display.php?id=24) at ChefMD

1.25 lbs ground sirloin (I use 90/10 or 93/7)
0.75 lbs Hot Italian Turkey Sausage
1 egg
3/4 C marinara (divided)
2 sl LC bread (I use Orowheat Light) pulsed into fresh crumbs
1/2 med onion, diced
1/2 red bell pepper, diced
4 cloves garlic, minced
dry oregano
dry basil
red pepper flakes
squishy basil (http://www.gourmetgarden.com/Products/Range/Basil.aspx) - about 1/2 inch squirt.
oil for saute

0. Preheat to 375F.
1. Saute the onion and pepper until soft, add garlic. When all are soft, add about 1/2 t. oregano, 1/2 t. basil, squishy basil & red pepper flakes to taste You need to guess how much spice you need depending on your marinara choice, your sausage choice & your preferences. Let the spices cook just a little and then set all aside to cool.

2. Combine the meats.
3. Add the egg and mix thoroughly.
4. Add 1/4C of the marinara.
5. Add the bread crumbs & the reserved vegetables
6. Mix all thoroughly.

7. Form into 6 small loaves on a foil-lined sheet pan.
8. Use the remaining 1/2C marinara to top each loaf.
9. Bake until done - about 45 mins in my oven. You might have to take out halfway to drain away fat & such.

Per serving (rounded figures, using my marinara brand, bread brand, etc)
314 kcal
31 g Pro
7.21 g CHO
1.91 g Fiber
(5.30 ECC)
17g Fat

Comment: Makes an excellent lunch, alone or with a salad or vegetable. Can be sprinkled with parmesan at that time as well. I've been making on Sundays and eating for lunch at work.