Beef & Pork Dishes

Garlic Beef Enchiladas
Original Recipe from Taste of Home
Makes 10 Enchiladas, 5 servings

The Meat mixture:
1 pound ground beef
1 medium onion, chopped
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon rubbed sage
1 can (14-1/2 oz) stewed tomatoes

4-6 garlic cloves, minced
1/3 cup butter
1/2 cup all-purpose flour
1 can (14-1/2 oz) beef broth
1 can (15 oz) tomato sauce
1-2 tablespoons chili powder
1-2 teaspoons ground cumin
1-2 teaspoons rubbed sage
1/2 teaspoon salt

10 flour tortillas, WARMED (6 inches)
2 cups shredded Colby-Jack cheese, divided

In a large sauce pan cook the beef and onion over a medium heat until no longer pink. Drain.
Stir in the 2 tablespoons flour and the seasonings until nicely blended.
Stir in the tomatoes, then bring to a boil.
Reduce the heat, cover and simmer for about 15 minutes.

In another saucepan...saute the garlic in the butter until tender. Should only take a few minutes
Stir in the flour until it is blended and no lumps.
Gradually stir in the broth and bring to a boil. Cook and stir for about 2 minutes or until thickened.
Stir in the tomato sauce and seasonings and heat through.

Pour about 1-1/2 cups of the sauce into an un-greased 13x9 in. baking dish.
Spread about 1/4 cup of the beef mixture down the center of each tortilla and top with a tablespoon or so of cheese.
Roll up the tortilla and place seam side down into the baking dish. Repeat with all tortillas then top with the remaining sauce.
Cover and let it bake at 350F for 30-35 minutes. Uncover top with remaining cheese and bake an additional 10-15 minutes.

Originally from Taste of Home
Serves 6-8

2 teaspoons cornstartch
3 Tablespoons reduced-sodium soy sauce
2 teaspoons prepared Wasabi
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic (about 1 large clove)
1 large red pepper, julienned
10-12 green onions with tops, cut in half lengthwise
2 Tablespoons sesame oil, divided
1 pound uncooked, beef stir-fry or fajita strips
6-8 flour tortillas, warmed
1 cup coleslaw mix OR sour cream & cheese

In a small bowl combine the cornstartch, soy sauce, wasabi, ginger, and garlic until blended, set aside.
In a large skillet, stir-fry the red pepper and green onion in 1 Tablespoon of sesame oil for about 3 minutes or until tender.
Remove from the skillet and set aside.
In the same skillet stir-fry the beef in the remaining sesame oil until it is no longer pink (about 5-7 minutes)
Stir the soy sauce mixture into the skillet with the beef.
Bring to a boil, cook and stir for 2 minutes or until thickened.
Return the red pepper and green onion to the skillet and heat through.

Spoon about 1/2 cup beef mixture down the center of each tortilla and top with either 2 Tablespoon of coleslaw or sour cream and cheese.
Roll up tortillas and serve immediately.

Sirloin Beef Stroganoff

Serves 4-6 depending on serving size

~1-1.5 lbs top sirloin cut into 1 inch strips sauté
2 tablespoons all-purpose flour
1-2 tablespoons olive oil
1-2 tablespoons butter
1 green pepper chopped
1-2 tablespoons dried minced onion
~1 can of beef broth (14oz)
½ cup sour cream
2 tablespoons tomato paste
½ teaspoon paprika
1 garlic clove
Dash of salt
½ teaspoon black pepper
¼ teaspoon parsley flakes and ground mustard
1 tablespoon Worcestershire sauce

Get water going to boil on the stove.
Place flour in a resealable plastic bag, add beef and shake to coat.
In a large skillet, brown the beef in the butter, oil, and garlic over a medium heat.
Add the chopped green pepper.
Gradually stir in the beef broth and bring to a boil.
Reduce the heat to low.

In a small bowl combine the sour cream, tomato paste, paprika, salt, and pepper.
Slowly stir in the sour cream mixture. DO NOT BOIL
Add in the Worcestershire sauce.

Cook uncovered over low heat for about 15-20 minutes stirring frequently. Cook noodles during this time.
Serve and Enjoy!

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