Angus Beef Tip Dinner Crepes Recipes

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OLD ENGLISH BEEF CREPES



Old English Beef Crepes image

A great use for leftover roast beef. No one would ever know. This recipe is compliments of Crepe Cookery, 1976.

Provided by PaulaG

Categories     Lunch/Snacks

Time 25m

Yield 15 serving(s)

Number Of Ingredients 9

2 small onions, sliced thin
1 tablespoon butter
1/4 teaspoon seasoning salt
1/2 lb cooked roast beef, sliced thin
1 cup sour cream
1 tablespoon horseradish
1/4 teaspoon salt
1 dash paprika
6 -8 cooked crepes

Steps:

  • Preheat oven to 350 degrees.
  • Cook onions in butter for several minutes; sprinkle with seasoned salt.
  • Arrange the cooked onions on crepes, top with roast beef, fold crepes in half.
  • Place in a shallow baking pan; cover with foil.
  • Heat in oven until warm, approximately 10 minutes.
  • While crepes are warming, combine the sour cream, horseradish, salt and paprika.
  • Place crepes on plate and spoon sour cream mixture on top.
  • Enjoy!

Nutrition Facts : Calories 71.5, Fat 5.3, SaturatedFat 3, Cholesterol 19.5, Sodium 64.1, Carbohydrate 1.7, Fiber 0.2, Sugar 0.5, Protein 4.6

ANGUS BEEF TIP DINNER CREPES



ANGUS BEEF TIP DINNER CREPES image

Categories     Beef     Egg     Pepper     Vegetable     Sauté     Cocktail Party     Thanksgiving     Dinner     Casserole/Gratin     Avocado     Summer     Winter

Yield 4 Crepes

Number Of Ingredients 16

1 Cup of Flour
1 Onion
1 Bell Pepper
1 Tomato
1 Avocado
2 eggs
1 Cup Rice
3/4 Cup Milk
1/2 Cup Water
1/2 Cup Parmeasean
2 Tbsp Butter
12oz Angus Beef Tips
Paprika
Parsley
Salt
Bread Crumbs

Steps:

  • First we want to prepare the crepe batter. I find the most simple manner to do this is with a blender. Put your 1 Cup of Flour, 3/4 Cup of Milk, 1/2 Cup of Water, and 2 eggs into a blender with a pinch of salt and then blend. Add 2 Tbsp of melted butter and then blend again. That's it for the batter. Place in refrigerator while you prepare the filling. Cook 1 cup of rice as normal. In Medium Pan, saute beef tips with a dash of salt and oil. In another Medium Pan, saute onion, bell pepper, tomato with salt, parsley and oil. Once finished add Parmesan Once all items are done, mix together (rice, vegetable mix, beef tips) as this will be the filling. Now with a Medium Pan, butter or oil the bottom of the pan that is on medium/high. Add batter and cook for 30 seconds on first side and 20 seconds on second side. Place on plate and fill with feeling. Enjoy

THE BEST BEEF TRI-TIP



The Best Beef Tri-Tip image

I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 2h

Yield 8

Number Of Ingredients 9

2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon dried rosemary
1 tablespoon chopped fresh rosemary leaves
1 (2 1/2 pound) beef tri-tip roast
½ cup beef broth

Steps:

  • Preheat the oven to 225 degrees F (110 degrees C).
  • Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
  • Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
  • Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
  • Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
  • Mix beef broth in with the pan drippings and drizzle over the slices.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g

QUICK BEEF STIR-FRY



Quick Beef Stir-Fry image

Quick and easy beef stir-fry. I make this on my busiest weeknights.

Provided by inesgosner

Categories     Beef Stir-Fry

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-inch strips
1 ½ cups fresh broccoli florets
1 red bell pepper, cut into matchsticks
2 carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

Steps:

  • Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
  • Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g

BEEF BURGUNDY CREPE



Beef Burgundy Crepe image

This recipe is from DaVita a site that specializes in nutritional advise for renal failure patients. I made this for my late DH Sweet EddieBear a couple of times and he enjoyed it, especially with the added flavor of the wine. For the crepes I used BestTeenChefs recipe# 107068 which is a nice light crepe. Hint: The beef will be cooked long before the time is up, but the extra time is needed for tenderizing. You can taste the beef after 1 hour to see if it is tender enough. You could also cook the beef in a crockpot on high setting for 3 to 4 hours to tenderize.

Provided by Chabear01

Categories     Meat

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 garlic clove
1 tablespoon olive oil
1 lb stewing beef, cut into smaller cubes (because of Sweet Eddiebears swallowing problems I cut into very small pieces)
1 bay leaf
1/2 cup onion, chopped (I did a fine chop)
1 cup mushroom, sliced (I did a fine chop)
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 cup red wine
1 tablespoon cornstarch
1/4 cup fresh parsley, finely chopped

Steps:

  • Add beef cubes and brown on all sides.
  • Pour 1 cup of water over beef cubes, add bay leaf and let simmer, covered for 1 to 2 hours over low heat. Check every 20 minutes and add water if needed. Never let the water boil away.
  • Place onion , mushrooms,pepper and onion powder into the pot and cook about 5 to 10 minutes until tender. Add wine and bring to a low boil for about 1 minute.
  • Dissolve cornstarch in 2 tablespoons water and add to simmering beef to thicken meat juices. (Stir until thickened to avoid lumps).
  • Remove pot from heat. Seperate beef cubes from the thickened beef juices.
  • Place crepe onto a plate, browned side down. Spoon 1/2 cup beef cube mixture onto crepe. Roll crepe and pour thickened sauce across the crepe. Sprinkle with parsley, if desired.

Nutrition Facts : Calories 234, Fat 16.9, SaturatedFat 6.2, Cholesterol 50.6, Sodium 45.5, Carbohydrate 3.8, Fiber 0.5, Sugar 0.9, Protein 14.4

SUPER TOPPED ANGUS FRANKS



Super Topped Angus Franks image

From the special relish topping to the crusty French bread "bun," these grown-up dogs are sure to stand out from the pack.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Makes 6 servings.

Number Of Ingredients 7

6 OSCAR MAYER Selects Uncured Angus Beef Franks
1 small tomato, chopped
1 can (2.25 oz.) sliced black olives, drained
1/2 cup finely chopped onions
1/4 cup chopped pepperoncini peppers
2 Tbsp. HEINZ Yellow Mustard
6 French bread rolls, partially split

Steps:

  • Heat franks as directed on package.
  • Meanwhile, combine all remaining ingredients except rolls.
  • Place franks in rolls; top with tomato mixture.

Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g

BEEF TIPS



Beef Tips image

Make and share this Beef Tips recipe from Food.com.

Provided by Dana-MMH

Categories     Meat

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs cubed beef stew meat
1 onion, chopped
1 package brown gravy mix
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 cups water
3 tablespoons vegetable oil
1 teaspoon garlic
1 teaspoon salt
1 teaspoon ground pepper
1 cup water

Steps:

  • In a large skillet, heat oil over high heat.
  • Saute the onion until translucent.
  • Add stew meat and cook on high heat until meat is browned on all sides (3-5 minutes). Pour 2 cups water, soy sauce, and worcestershire sauce into the skillet.
  • Stir in garlic powder, salt and pepper.
  • Bring to boil and reduce heat.
  • Cover and simmer for 1 1/2 to 2 hours.
  • Then combine the gravy mix with 1 cup of water, mix thoroughly and stir into the meat. Bring to boil, stirring frequently until it slightly thickens.
  • Serve over egg noodles.

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