Cattlemen’s Beef Board and National Cattlemen’s Beef Association
With Mother’s Day right around the corner, why not give your mom a break and cook her a delicious, homemade-meal to honor her on her special day.
RIDICULOUSLY TASTY ROAST BEEF
1 beef Bottom Round Roast (about 3 pounds)
2 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 tablespoon minced garlic
11/2 teaspoons finely chopped fresh basil leaves
1 teaspoon salt
1 teaspoon dried thyme leaves
1 teaspoon freshly ground black pepper
3 cups reduced-sodium beef broth
11/2 cups water
Preheat oven to 325 ∞F. Mix together oil, rosemary, garlic, basil, salt, thyme and pepper in small bowl. Set mixture aside 5 to 10 minutes.
Place beef Bottom Round Roast on baking rack in tall-sided roasting pan. Rub oil mixture on roast, covering all sides. Pour broth and water in roasting pan. Insert oven-safe thermometer into center of roast. Place roasting pan in center of 325 ∞ oven.
Roast 11/4 to 13/4 hours. Remove roast when meat thermometer registers 135 ∞F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 5 ∞to 10 ∞.)
Carve roast into slices; serve with cooking liquid or as a sandwich, topping with your favorite cheese.
Nutrition information per serving: 299 Calories; 14.2 Calories from fat; 14.2g Total Fat (4.4 g Saturated Fat; 7 g Monounsaturated Fat;) 110 mg Cholesterol; 527 mg Sodium; 1 g Total Carbohydrate; 0.2 g Dietary Fiber; 39.3 g Protein; 3.6 mg Iron; 7 mg Niacin; 0.6 mg Vitamin B6; 2.1 mcg Vitamin B12; 6.7 mg Zinc; 39.4 mcg Selenium; 148.5 mg Choline.
ONE-DISH BEEF STROGANOFF
1 pound ground beef (93% lean or leaner)
1/2 pound sliced button or cremini mushrooms
3 cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
2 cups uncooked whole grain wide noodle-style pasta
1 can (141/2 ounces) reduced-sodium beef broth
1 cup frozen peas
1/4 cup regular or reduced-fat dairy sour cream plus additional for topping
1 tablespoon regular or coarse-grain Dijon-style mustard
Salt and pepper
Heat large nonstick skillet over medium heat until hot. Add Ground Beef, mushrooms, garlic and thyme; cook 8 to 10 minutes, breaking ground beef into 3/4-inch crumbles and stirring occasionally.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 ∫. Color is not a reliable indicator of ground beef doneness.
Stir noodles and broth into beef mixture. Bring to a boil. Cover and cook 9 to 10 minutes or until noodles are tender, stirring twice. Stir in peas; continue cooking, uncovered, 3 to 5 minutes or until peas are heated through, stirring occasionally.
Remove from heat; stir in 1/4 cup sour cream and mustard. Season with salt and pepper, as desired. Garnish with additional sour cream, if desired.
Cook’s Tip: One pound beef Top Sirloin Steak Boneless, cut 1-inch thick may be substituted for ground beef. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Heat 1 teaspoon oil in large nonstick skillet over medium-high until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Keep warm. Heat 2 teaspoons oil in same skillet. Add mushrooms; cook and stir 3 to 5 minutes or until mushrooms are tender and begin to brown. Add noodles, broth, garlic and thyme; bring to a boil. Cover and cook as directed in Step 2, returning beef to skillet and stirring in peas as directed. Remove from heat and continue as directed in Step 3.
Nutrition information per serving: 444 Calories; 12 Calories from fat; 12g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 86 mg Cholesterol; 616 mg Sodium; 48 g Total Carbohydrate; 6.6 g Dietary Fiber; 38 g Protein; 5.7 mg Iron; 14.4 mg Niacin; 0.6 mg Vitamin B6; 2.4 mcg Vitamin B12; 7.8 mg Zinc; 25 mcg Selenium; 101.2 mg Choline.