Oriental Flank Steak with Spicy Garlic Sauce

Tim Dineen

(since originally coming up with this recipe, I’ve played with it a bit. This is the “new and improved” version!)

First marinade:

  • 2 tsp peeled, minced ginger
  • 1/2 cup soy sauce
  • 1 tbsp oriental sesame oil
  • 1/2 cup rice wine or sherry
  • 1 tsp fresh ground pepper
  • 2-1/2 lbs. flank steak

Second Marinade:

  • 1/2 C soy sauce
  • 2 tbsp sugar
  • 3 tbsp minced fresh parsley
  • 1/4 cup chopped cilantro
  • 1/2 cup rice wine, or sherry
  • 2 tbsp minced fresh garlic
  • 1 tbsp oriental sesame oil
  • 1 tbsp chili paste

Mix the first five ingredients in a glass bowl or pan large enough to hold the meat you wish to prepare. Add the meat, cover, and refrigerate overnight. Turn once or twice if you think of it.

Mix all the sauce ingredients together. Watch out for the chili paste! I usually add twice the amount shown, but I really like very hot food. Add to taste!

Broil or barbecue the meat to desired doneness, Cool. Slice on the diagonal and place in the sauce.  It’s best to make the day before and let sit in the refrigerator (I use gallon-size zip-lock bags) to meld flavors.

If you cut the meat in half lengthwise before slicing, it makes great hors d’oeuvere-sized pieces. You can eat as is or: mix with chilled, cooked noodles; or spoon over lettuce leaves for a luncheon salad; or mix with bean sprouts; or put out mini pita breads and a spread for sandwiches.  Just let your imagination run wild!


California Beef Burgundy

Kathleen Dineen Kelly

  • 3 lbs. lean beef stew meat
  • 1 package dry onion soup mix
  • 1 can mushroom soup
  • 1 soup can burgundy wine
  • Sliced mushrooms (optional)

Cut beef in small cubes. Place all ingredients in heavy casserole or Dutch oven. Mix lightly, cover, and bake at 325 for 3 hours. Serve over hot noodles or rice. Makes 6-8 servings.


Stuffed Mexican Meatballs

Phoebe Wilson Dineen

  • 1 lb. lean ground beef
  • 1 C crushed corn chips
  • 2 tbsp chopped green chilies
  • 1 egg, slightly beaten
  • 3/4 tsp chili powder
  • 1-7 oz. jar pimento stuffed olives
  • 1 small jar taco sauce (to dip meat balls in, if desired)

Combine ground beef, chips, chilies, egg, and chili powder in large bowl. Mix as for a meat loaf. Take a small amount of mixture and shape it around an olive. Repeat until all the meat is used. Bake at 350 until meat is brown.


Steak-Bacon-Pickle

Judy Dineen Erwin

This recipe, which my kids named, originated with some cheap steak and what was in the refrigerator at the time.

Pound steak and cut into strips. Slice dill pickles thinly. Layer one or two slices of pickle on each piece of steak. Roll steak/pickle and wrap with a strip of uncooked bacon. Secure with toothpick. Bake at 350 for 1/2 hour. Drain grease and turn over. Bake another 15 minutes or until bacon is crisp.


Corned Beef and Cabbage

Eileen Dineen Reidy

  • 4-5 lbs. corned beef
  • 1 tbsp pickling spice
  • 6 red potatoes
  • 1 head cabbage
  • 1 lb. salt pork

Put corned beef into large pot. Cover with water. Put pickling spice in tea strainer and hang onto side of pot. Boil slowly for about 4 hours. Boil salt pork separately and add to corned beef for the last hour. Remove meat. Add potatoes and cook for about 45 minutes. Add cut up cabbage and cook for about 25 minutes or until cabbage is tender.

(In the Reidy house, a Corned Beef & Cabbage dinner is not complete without Coleman’s mustard. Its a little spicy, but tastes great on corned beef’)


BBQ Ribs

Kathleen Dineen Kelly

  • 1 medium onion
  • 1/2 C diced celery
  • 2 tbsp margarine
  • 2 tbsp vinegar
  • 1/4 C lemon juice
  • 1 C ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp mustard
  • 1/2 C water

Bake ribs for 1 to 1-1/2 hours in a 350 degree oven. Drain grease. Combine remaining ingredients and cook for about 1/2 hour. Pour sauce over ribs and continue baking for one hour more.


Barbecued Brisket

Beth Dineen Engel

  • 5-6 lb. beef brisket
  • 1 bottle barbecue sauce

Place meat on large sheet of heavy aluminum foil. Pour entire bottle of sauce over meat. Wrap meat in foil. Put foil wrapped meat in pan, so if the foil leaks, it wont make a mess! Cook at 200 for 8-10 hours. Be sure to slice cooked meat across the grain, as brisket is stringy and tough otherwise.


Hungarian Goulash

Patty Dineen Reynolds

  • 1/4 C shortening
  • 2 lbs. beef round steak, cut in 1 inch cubes
  • 1 C sliced onion
  • 1 small clove garlic
  • 3/4 C catsup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 2tsp salt
  • 2 tsp paprika
  • 1/2 tsp dry mustard
  • Dash cayenne pepper
  • 1-1/2 C water
  • 2 tbsp flour
  • 1/4 C water
  • 3 C cooked noodles

Melt shortening in large skillet. Add beef, onion, and garlic. Cook and stir until meat is brown. Stir in catsup, Worcestershire sauce, brown sugar, salt, paprika, mustard, cayenne pepper, and 1-1/2 cups water. Cover and simmer for 2 to 2-1/2 hours.

Blend flour and 1/4 C water. Stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir for one minute. Serve over noodles.


Hamburger Stroganoff

Margie Scanlon Dineen

  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 tbsp oil
  • 2 lbs. hamburger
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1/2 C sour cream

In a small pan, brown the onion and garlic in oil. Set aside. Brown the hamburger in a larger pan. Drain grease. Add the onion and garlic. Stir In the soups and mix well. Simmer until hot. Add sour cream, just to heat through. Serve over noodles or rice. Serves 6.


Golden Gate Swiss Steak

Kathleen Dineen Kelly

  • 1/3 C flour
  • 2 tsp dry mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1-1/2 lbs. round steak
  • 2 tbsp vegetable oil
  • 4 large tomatoes or 1 large can of tomatoes
  • 3 large carrots, thinly sliced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar

Combine flour, mustard, salt, and pepper. Dredge the meat with this mix and work the flour into the meat with a meat pounder. Cut into individual portions. Brown in oil in a heavy skillet or Dutch oven. Combine tomatoes, carrots, Worcestershire sauce, and brown sugar. Pour over meat. Cover and bake at 350 for about 1-1/2 hours.


Barbecued Meatballs

Margaret Dineen Prendergast

  • 1 lb. ground beef
  • 1 tsp salt
  • 1/8 tsp pepper
  • 2/3 C milk
  • 3/4 C oats
  • 2 tbsp butter
  • 1/2 C catsup
  • 2 tbsp Worcestershire sauce
  • 2 tbsp vinegar
  • 2 tbsp brown sugar
  • 2 tbsp mustard

Combine beef, salt, pepper, milk, and oats. Mix well. Shape beef mixture into meatballs. Brown in butter in skillet until brown on all sides. Combine remaining ingredients for sauce. Pour over meat. Cover and bake at 350 for 30 minutes.


Meatloaf with Apple Barbecue Sauce

Margaret Dineen Prendergast

  • 1 C bottled barbecue sauce
  • 2 C applesauce
  • 2 tbsp lemon juice
  • 2 lbs. ground beef
  • 2 eggs
  • 1/2 C chopped onion
  • 1/4 C minced parsley
  • 1 C seasoned bread crumbs
  • 1 tbsp salt
  • 1 tsp dry mustard
  • 1/2 lb. sliced bacon

Combine barbecue sauce, 1 cup applesauce, and lemon juice to make sauce. Combine remaining ingredients, except bacon. Mix thoroughly. Shape into large flat cake about 1-1/2 inches thick. Secure bacon slices around meat with toothpicks. Remaining slices make “X” on top. Pour sauce over top before baking. Bake at 400 for 45-50 minutes. Baste frequently with sauce while baking.