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Basic Beef Stew


Pork Loin in Spiced Bourbon Sauce

Swiss Steak







Basic Beef Stew   

Customize this recipe to your personal taste. Ingredients like mushrooms, celery, Worcestershire sauce, red wine, or Tabasco sauce make welcome additions.

Serves 4-6

1 1/2 pounds Beef chuck roast, medium dice

2 Tablespoons Oil

1/2 cup Flour

Salt and pepper to taste

3 1/2 cups Beef broth

1 medium Onion, diced

3 Carrots, peeled and diced

2 Potatoes, diced

10 ounces Tomatoes, diced

Heat the oil in a heavy pot (that has a lid). Season the flour with salt and pepper. Toss the beef in the flour. Add to the hot oil and cook until well browned (stir frequently). Add the remaining flour and cook for 3 minutes. Add the remaining ingredients. Bring to just under a boil. Reduce heat to a simmer. Cover partially. Simmer until the beef and vegetables are tender (about 1 1/2 - 2 hours).   



Serve this famous Hungarian stew over buttered egg noodles and garnished with sour cream.

Serves 4-6

2 ounces Olive Oil

1 1/2 pounds Beef stew meat

1 medium Onion, sliced

1 1/2 teaspoons Garlic, minced

2 medium Carrots, peeled and diced

1/4 cup Flour

1 Tablespoon Paprika

1 1/2 cups Beef Broth

1/2 cup White Wine

1 Tablespoon Tomato Paste

Salt and pepper to taste

In a heavy soup pot, heat the olive oil. Add the beef and brown. Remove the meat with a slotted spoon. Add the onion, garlic, and carrots and cook until just soft. Return the meat and sprinkle on the flour. Cook for three minutes, stirring constantly. Add the remaining ingredients and stir well. Bring to a boil slowly. Reduce the heat and simmer 1 1/2 hours (stirring frequently) or until the beef is tender. Serve with buttered cooked egg noodles and sour cream.   



Turning the marinating pork is made easier by placing all of the ingredients in a large plastic freezer bag.

Serves 4


1 ounce Bourbon

1 1/2 ounce Soy sauce

1 1/2 ounce Brown Sugar

1 teaspoon Garlic, minced

1 ounce Dijon mustard

1 teaspoon Ginger, minced

1/2 teaspoon Worcestershire sauce

1/4 cup Olive oil

1 1/2 pound Pork loin

Whisk together the marinade ingredients. Add pork and marinate in the refrigerator for at least two hours, turning often. Grill, basting with the marinade while cooking.   


Roast Pork Loin With Sour Cream And Chive Gravy   

Add your favorite green vegetable and potato dish to create a full meal.

Serves 4

1 1/2 - 2 pound Center-cut, boneless pork loin

2 Tablespoon Pan drippings

2 Tablespoons Flour

3/4 cup Water

3/4 cup Sour cream

3/4 teaspoon Chives (fresh snipped or dried)

Salt and pepper to taste

Place the pork on a rack and bake at 350 until the inside temperature is 160 (about 11/2 hours). Remove from the oven and place the pork on a platter. Place 2 tablespoons on the pan drippings in a saucepan. Whisk in the flour and cook for 3 minutes. Add the water and cook for 15 minutes. Whisk in the sour cream and cook for 7 minutes longer. Add the chives. Check the seasonings. Serve the warm gravy over the sliced pork.   



This is the comfort food recipe of the month.

Serves 4-6

2 pounds Round Steak, cut into 3-5 pieces

1/2 cup Flour

Salt and Pepper to taste

1 1/2 tablespoons Oil

1 medium Onion, diced

1 cup Beef Broth

2 tablespoons Tomato paste

In a large, heavy pan (that has a lid and can be used in the oven), heat the oil over a medium flame. Season the flour with salt and pepper. Dredge the beef in the flour. Brown the meat in the oil. Remove the beef. Add the onion and cook until just soft. Add the broth and tomato paste. Return the meat, cover and bake in a 325 oven for 1 1/2 hours (or until the beef is very tender).   




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Last modified: January 29, 2004