Marinated flank steak is dredged in flour and then dipped in an egg wash and fried crispy brown, sliced into thin strips and served over a bed of rice garnished with chopped green onions.

Korean Beef

1 pound flank steak, cut into 4 pieces
1/3 cup soy sauce
1/3 cup granulated sugar
1 teaspoon grated ginger root
1 clove garlic, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup all-purpose flour
2 large eggs, beaten
2 cups peanut oil
3 green onions, trimmed and chopped

Hot cooked rice for accompaniment

1. Place flank steak in shallow pan or bowl; set aside.
2. Combine soy sauce, sugar, ginger root, garlic, salt and pepper. Pour over the flank steak and marinate for 20 minutes.
3. Place flour in a separate shallow pan or bowl, and beat the eggs in another separate shallow pan or bowl.
4. Once meat has finished marinating, drain and dredge both sides of each piece in flour. Dip the floured beef into beaten eggs.
5. Heat oil to 350°F (175°C) in a deep, heavy skillet.
6. Fry meat, in batches if necessary, until nicely browned and crispy.
7. Slice each piece diagonally into 1/2-inch strips.
8. Serve topped with chopped green onions over hot cooked rice.

Makes 4 servings.

Quickly stir-fried strips of tender beef steak are served atop sautéed onions and drizzled with a simple red wine pan sauce. If you like mushrooms and bell peppers, sauté some with the onion for added flavor, color and texture. Complete this simple, yet elegant dish with steamed red potatoes.

Bistro Beef Steak

1 pound boneless beef top sirloin steak, cut 3/4-inch thick
2 tablespoons chopped fresh Italian parsley leaves
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 large red onion
1 tablespoon olive oil
Salt (optional)
1/4 cup dry red wine
1 1/2 pounds new potatoes, steamed

1. Cut steak in half lengthwise and then crosswise into 1/2-inch thick strips. In medium bowl, combine beef, parsley, garlic and pepper; toss to coat. Set aside.
2. Cut onion into 1/4-inch thick slices; separate into rings. In large nonstick skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 3 to 5 minutes or until crisp-tender. Remove to serving platter; keep warm.
3. In same skillet, add beef and stir-fry 2 minutes or until outside surface is no longer pink. Season with salt, if desired. Place beef on top of onion.
4. Add wine to skillet; cook and stir until browned bits attached to skillet are dissolved and liquid thickens slightly. Pour sauce over beef. Serve with potatoes.

Makes 4 servings.

Beef Strogonoff

Tender chunks of beef in a well-seasoned beef and mushroom sour cream sauce and served over hot cooked noodles or rice.

Beef Stroganoff

2 pounds beef tenderloin tips or boneless sirloin steak, cut into strips

1 tablespoon vegetable oil

Kosher or sea salt and freshly ground pepper to taste

2 cups beef broth* - divided use

1/4 cup butter

1 medium onion, chopped

2 garlic cloves, finely minced

8 ounces fresh mushrooms, sliced

2 tablespoons all-purpose flour

1 teaspoon kosher or sea salt (or to taste)

Freshly ground pepper to taste

1 teaspoon Worcestershire sauce

1/8 teaspoon paprika

1 tablespoon minced flat-leaf parsley or 1 teaspoon dried parsley leaves

1 (16-ounce) container sour cream (2 cups)

Parsley sprigs and paprika for garnish (optional)

Hot cooked noodles or rice

1. Trim any excess fat from beef and cut into 1 1/2 to 2 inch lengths, about 1-inch in width. Season with salt and pepper to taste.
2. In a large skillet heat the oil until hot over medium-high heat; add prepared beef and cook until browned, stirring occasionally, about 5 minutes. Add 1 cup of the beef broth, bring to a boil and reduce heat and simmer, covered, for about 10 to 15 minutes, or until beef is tender. Remove beef/broth mixture to a bowl and set aside.
3. Melt butter in the same skillet; add the onion and garlic and cook, stirring occasionally, until onion has softened, about 4 to 5 minutes. Add the mushrooms and cook for 1 to 2 minutes or until softened. Add the flour, stirring constantly and cook for 1 minute. Stir in the remaining 1 cup beef broth, salt, pepper, Worcestershire sauce, paprika andparsley. Return beef/broth mixture to skillet; bring to a boil and simmer, uncovered for 5 minutes, stirring occasionally.
4. Stir in the sour cream and heat just until hot; do not boil. Remove from heat.
5. Serve over hot cooked noodles or rice, garnish with parsley sprigs and a sprinkling of paprika, if desired.

Makes 8 servings

A beef bottom round roast braised long and slow with onion, celery and bell pepper until tender. It's then shredded and simmered in a spicy hot barbecue sauce for another hour. Serve this 'pulled beef' piled high on toasted buns or French rolls.

Beef In Hot Sauce

3 pounds boneless bottom round roast
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
6 cups water
1 1/2 cups tomato ketchup
3 tablespoons liquid hot pepper sauce
2 tablespoons packed brown sugar
2 tablespoons white distilled vinegar
2 garlic cloves, crushed
1 bay leaf
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon chili powder

 

Toasted hamburger buns or French rolls

1. In a Dutch oven, place a boneless bottom round roast, chopped onion, chopped celery and chopped green bell pepper. Cover with water, then cook slowly until tender, about 2 1/2 to 3 hours.
2. Remove the meat; cool, shred and return to the cooking liquid. Add ketchup, liquid hot pepper sauce, brown sugar, vinegar, crushed garlic cloves, bay leaf, salt, dry mustard, and chili powder. Cook slowly another hour. Remove the bay leaf before serving.
3. Serve on toasted hamburger buns or French rolls.

Makes 6 servings.

Cheesecake Dip

Graham cracker crumbs make a clever and tasty addition to this fun version of cheesecake-flavored fruit dip, it's sure to be a hit at your next party.

Another delicious recipe from our Family-Favorite Recipes Collection.

Cheesecake Dip

1 (8-ounce) package cream cheese, softened
2/3 cup sour cream
2/3 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract*

Fresh Fruit Dippers: Whole Strawberries, Cut-up Peaches, Nectarines, Kiwifruit; Pineapple, etc. for accompaniment
Graham cracker crumbs (finely crushed) for accompaniment
In a medium mixing bowl, beat cream cheese until smooth. Add the sour cream, sugar, milk and extract; mix until smooth. Spoon mixture into a serving bowl.
To Serve: Arrange fresh fruit on a serving platter around the bowl of Cheesecake Dip and a bowl of graham cracker crumbs.
To Eat: Dip fresh fruit pieces into Cheesecake Dip and then into the graham cracker crumbs. Enjoy!
Makes 16 servings.

*1/2 teaspoon almond extract can be used in place of the vanilla, if desired.

Nutritional Information Per Serving (1/16 of dip only, about 2 tablespoons): 62.1 calories; 34% calories from fat; 2.4g total fat; 7.6mg cholesterol; 23.5mg sodium; 26.9mg potassium; 9.3g carbohydrates; 0.0g fiber; 8.5g sugar; 9.3g net carbs; 1.0g protein.

Black-Eyed Pea Dip

This easy dip can be made the day before the big tailgating party. Serve with low-fat tortilla chips or pita bread pieces.

Black-Eyed Pea Dip

1 (15-ounce) can black-eyed peas, drained
1 (15-ounce) can white or yellow hominy, drained
1/2 cup chopped mild onion
1/4 cup fresh cilantro
1 cup salsa
2 garlic cloves, minced
In large bowl, stir together all ingredients well; cover and refrigerate to let flavors blend, at least two hours or overnight.
Makes 5 cups.

Nutrition Facts per 1/4 cup serving: Calories 35 calories Fat 0 grams Sodium 69 milligrams Cholesterol 0 milligrams Saturated Fat 0 grams Fiber 2 grams

Sour cream combined with eggs give this soup a smooth, creamy consistency. Mushrooms and caraway seeds add texture and flavor while potatoes impart substance to this elegant but hearty first course.

Czech Mushroom Soup

4 cups water
1 teaspoon salt
1 teaspoon caraway seed
4 potatoes, peeled and diced
4 tablespoons all-purpose flour
4 cups sour cream
1 pound mushroom, sliced
1 tablespoon fresh chopped dill weed
1/8 teaspoon ground black pepper
2 large eggs

1. Combine water, salt and caraway seed in a large saucepan. Bring to a boil; add potatoes. Boil, covered, for 15 minutes. Meanwhile stir flour into sour cream.
2. Stir flour mixture into potato mixture. Add mushrooms, cover; simmer for 10 minutes.
3. Remove from heat; add dill and pepper. Mix gently.
4. Measure about 1/2 cup soup; set aside. Whisk eggs in a bowl, then whisk soup into eggs. When well-combined pour egg-soup mixture into saucepan of soup. Heat thoroughly. Serve with crusty bread and a crisp salad.

Makes 6 servings.

A Thai-style curried peanut soup with rice and carrots.

Curried Peanut Soup

1 tablespoon peanut oil

1 medium onion, halved, sliced

3 garlic cloves, minced

3 tablespoons curry powder

4 cups (or more) chicken broth

1/3 cup rice

3 medium carrots, peeled, sliced

1/2 cup creamy peanut butter (not old-fashioned style or freshly ground)

1 1/2 teaspoons granulated sugar

Salt and freshly ground black pepper to taste

Finely chopped green onions for accompaniment

Chopped fresh cilantro for accompaniment

1. Heat oil in large saucepan over medium-high heat. Add onion, garlic and curry powder; sauté until onion has softened, about 6 minutes. Add broth and bring to boil. Stir in rice and carrots. Reduce heat and simmer until rice is very tender, stirring occasionally, about 20 minutes.
2. Puree half of soup in blender or processor with peanut butter. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!) Return puree to saucepan. Stir soup until heated through, thinning with more broth if desired; do not boil. Stir in sugar, salt and pepper.
3. Ladle soup into bowls. Sprinkle with green onions and cilantro.

Serves 4.

A delicious and elegant homemade cream of tomato soup.

Creamy Tomato Soup

1 small onion, chopped
2 garlic cloves, minced
2 tablespoons pure olive oil
2 (28-ounce) cans diced tomatoes, drained or undrained
2 (6-ounce) cans tomato juice
1/2 cup dry white wine or chicken broth
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 1/2 cups whipping cream - divided use
1/4 cup fresh basil leaves

1. Sauté onion and garlic in hot olive oil in a Dutch oven over medium-high heat until tender. Add diced tomatoes and next 5 ingredients. Bring to a boil; reduce heat to medium, and cook 30 minutes. Cool slightly.
2. Process tomato mixture in batches in blender on low speed until smooth, stopping to scrape down sides. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!) Return to Dutch oven, and stir in 1/2 cup whipping cream. Cook just until thoroughly heated.
3. Process remaining 1 cup whipping cream and basil in blender on high speed until smooth; swirl into each serving.

Makes 10 cups.

An easy, fat-free 'cream soup' to use as a base for a variety of soups...cream of broccoli, cream of mushroom, cream of spinach, etc., etc.

Cream Soup

1 cup NESTLÉ® CARNATION® Nonfat Dry Milk
1 tablespoon dried onion flakes
2 tablespoons cornstarch
1 MAGGI® Chicken Bouillon Cubes
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
2 cups cold water

1. Combine in a large kettle powdered milk, dried onion flakes, cornstarch, chicken bouillon cube, basil, thyme, and pepper.
2. Gradually stir in cold water and heat, stirring constantly, until thick.
3. Use as a base to make any flavor cream soup, just add additional ingredients and heat through.

Makes 4 servings.

With its vibrant color and rich, smooth texture, this soup offers a delicious, fresh taste and a vitamin-rich, nutritious boost.

Carrot Soup

3 tablespoons butter
1 1/2 cups chopped onion
8 large fresh thyme sprigs
2 bay leaves
1 large clove garlic, chopped
2 pounds peeled baby carrots
4 cups water
4 teaspoons MAGGI Reduced Sodium Chicken Flavor Instant Bouillon

1. Melt butter in large saucepan over medium-high heat. Add onion, thyme, bay leaves and garlic; cook, stirring occasionally, for 5 minutes or until onion is tender. Add carrots, water and bouillon; stir. Bring to a boil; reduce heat to medium-low. Cover; cook for 35 minutes or until carrots are very tender. Remove and discard bay leaves and thyme stems.
2. Place 2 cups soup mixture in blender; cover. Blend until smooth. Continue to blend in small batches. Pour into large serving bowl or individual bowls.

Makes 6 servings.

Estimated Times
Preparation Time: 15 mins
Cooking Time: 45 mins

Cheddar cheese and broccoli team up in this easy, nutritious and low-fat soup with great-tasting results. To reduce the fat content even more, use low-fat cheddar cheese.

Broccoli Cheese Soup

3 (14 1/2-ounce) cans reduced-sodium chicken broth
2 (16-ounce) packages frozen cut broccoli
1 small onion, coarsely chopped
1 teaspoon minced garlic
1 1/2 cups dry NESTLÉ® CARNATION® Nonfat Dry Milk
1/2 cup water
1/4 cup all-purpose flour
1 cup (4 ounces) shredded cheddar cheese
Shredded cheddar cheese (optional)

1. Heat broth in large saucepan to boiling. Add broccoli, onion and garlic. Return to a boil. Reduce heat to low; cover. Cook for 5 to 7 minutes or until broccoli is tender. Remove from heat; cool slightly. Transfer half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to saucepan.
2. Combine dry milk, water and flour in medium bowl; mix well. Stir into soup; season with salt and ground black pepper. Heat through. Add cheese. Stir over low heat until melted. Sprinkle with additional cheese, if desired.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 220; Calories from Fat: 60; Total Fat: 7 g; Saturated Fat: 4 g; Cholesterol: 20 mg; Sodium: 750 mg; Carbohydrates: 23 g; Dietary Fiber: 5 g; Sugars: 12 g; Protein: 19 g

This creamy baked potato soup is sure to warm you up on a cold day.

Baked Potato Soup

2 large or 3 medium baking potatoes, baked or microwaved
1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 (14.5-ounce) can chicken broth
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions (optional)

1. Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk.
2. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil.
3. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.

Makes 4 servings.

Variation: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.

Nutritionall Information Per Serving (1/4 of recipe): Calories: 380 Calories from Fat: 160 Total Fat: 18 g Saturated Fat: 12 g Cholesterol: 35 mg Sodium: 440 mg Carbohydrates: 37 g Dietary Fiber: 3 g Sugars: 5 g Protein: 7 g

A hearty soup with sliced asparagus, leeks, green onions and chopped red potato in a savory beef-flavored cream broth.

Asparagus Soup

2 pounds asparagus spears, sliced
2 cups leeks, sliced
4 green onions, sliced
1 red potato, chopped
3 tablespoons butter
4 cups water
1 teaspoon beef base or bouillon granules
1 cup heavy cream
2 tablespoons dried tarragon
2 tablespoons dried basil
1 garlic clove, crushed
1 tablespoon soy sauce

1. Saute sliced asparagus spears, sliced leeks, sliced green onions, and chopped red potato in butter for 5 minutes.
2. Add water and beef base or boullon granules. Simmer for 5 minutes.
3. Stir in cream, tarragon, basil, crushed garlic clove, and soy sauce. Simmer for 10 minutes longer.

Makes 5 servings.