Roasting Eye of Round

This cooking method makes a tough piece of meat tender and delicious. Experiment with your own seasoning. I like Montreal Steak Seasoning. 

1. Preheat oven to 500 degrees. 
2. Season roast to your liking.
3. Place roast in roasting pan. Do not cover.
4. Place the roast in pre-heated oven. Reduce heat to 475 degrees. Roast 7 minutes per pound. Example: 3 pound roast, roast for 21 minutes.
5. Turn oven off. Let roast sit in oven for 2 hours. DO NOT OPEN OVEN DOOR.
6. After 2 hours remove roast from oven. Internal temperature should be between 140 to 145 degrees. Carve into thin slices and serve. 

Stuffed Peppers

Mix this recipe up a little by using ground beef in place of the top sirloin. You can also use your preferred rice (Spanish or white) in place of the Rice Pilaf.


1 Box Rice Pilaf
4 Bell Peppers (we use a mix of red, green, and yellow peppers)
1 lb. top Sirloin, cut into small pieces
5-6 White Mushrooms, chopped
1 Onion, sweet or red, chopped
1 Tomato, diced
3 Gloves Garlic, minced
1/2 Cheddar Cheese, shredded
1 Pkg Bearnaise Sauce
1 Pkg Green Peppercorn Sauce
3 Tbsp Olive Oil
Ground Black Pepper
Salt
Parmesan Cheese

1. Cook Rice Pilaf according to package and set aside.
2. Prepare green peppercorn sauce according to package. Let cool.
3. Marinade the pieces of top sirloin in green peppercorn sauce for 10 minutes.
4. Strain the marinade from meat.
5. Heat olive oil over medium-high heat in large frying pan.
6. Add onions and mushrooms to frying pan and saute for about 1 minute.
7. Add garlic and saute for an additional minute - stirring frequently.
8. Add meat to vegetables and stir fry on high until meat is lightly brown.
9. Remove from heat.
10. Add Rice Pilaf, Tomatoes and Cheese to vegetable and meat mixture. Stir well and cover until cheese has melted.

Preparation for Bell Peppers

1. Slice tops off peppers, core and remove seeds.
2. Brush outside of peppers with olive oil and season with salt, pepper and Parmesan cheese.
3. Fill peppers with meat and vegetable mixture.
4. Bake in pre-heated 350 degree oven for 35 minutes.
5. While baking, prepare Bearnaise sauce according to package.
6. Before serving peppers sprinkle Parmesan cheese on top and drizzle with Bearnaise sauce.

Tostadas Deliciosos

These Tostadas are so simple and quick to make and absolutely scrumptious. We keep the ingredients on hand for those meals where we're pressed for time and need something quick and easy.

6 to 10 Corn Tortillas
Vegetable Oil
Parmesan Cheese, grated
1 lb Ground Beef
1 pack Ole El Paso Taco Seasoning
1 can Ole El Paso Refried Beans
1 heaping Tbsp Cream Cheese
Shredded Cheddar Cheese
Salt and Pepper to taste

1. Deep fry tortillas.  Deep fry each tortilla until lightly brown and hard. Dab fried tortilla with paper towel to remove excess oil.  Sprinkle both sides of tortilla with Parmesan cheese. Set shells aside.
2. Beans. Place beans in small pot and add cream cheese. If the beans are too thick, add a little milk. Warm over medium-to-low heat.
3. Beef. While beans are warming, fix ground beef with taco seasoning according to directions on taco seasoning pack. 
4. Spread beans on top of tostada shell, top with seasoned ground beef and shredded cheddar cheese. Add salt and pepper.

Variations:
Add chopped green pepper to ground beef while browning.
Add a small layer of sour cream on beans before topping with seasoned ground beef.

Beef Bourguignon

While my daughter was visiting we watched the Julie/Julia movie which is about a woman, Julia, cooking through Julie Child's entire cook book and then blogging about her successes, mishaps, and down right disasters. The movie inspired me to try my hand at Beef Bourguignon, which was the first major meal Julie Child cooked. With Michael's help, the meal was a great success. We served it with garlic mashed potatoes and french-style green beans.


2 lb topside or round steak, cubed
Plain flour seasoned with salt and pepper
3 Tbsp. oil
4-5 slices of bacon
12 small pearl onions
1-1/4 c red wine (I used a Merlot)
2 c beef broth
1 tsp dried thyme
6 oz button mushrooms
2 bay leaves
1 tsp garlic powder
1 tsp onion salt

1. Heat oil in large pan and fry bacon until crisp. Take out of pan and crumble into medium-sized pieces. Set aside.
2. Toss the beef in the seasoned flour shaking off excess and brown each side well in same pan that you fryed bacon in. Remove and set aside.
3. Add onions to the pan and cook until golden.
4. Add remaining ingredients, still leaving beef and bacon aside.
5. Bring to boil, reduce heat and simmer, covered for 1-1/2 hours, stirring occasionally and adding the beef and bacon the last 15 minutes.
6. Enjoy!

Merlot Steak

2 Steaks - I use New York Strip (better if frozen)
McCormick Montreal Steak Seasoning
Tastefully Simple Merlot Sauce

1. Season the steaks with Montreal Steak seasoning and let set for about 30 minutes.
2. Preheat oven on broil high.
3. Rub Merlot sauce on 1 side (top side) of steak.
4. Broil the side with Merlot sauce up in oven on top rack for 6 minutes for medium rare.
5. Turn steak over and rub other side with Merlot sauce.
6. Broil 2nd side of steak for 6 minutes.
7. Get steak out and let set for a few minutes before cutting.
8. Slightly cut center to check for doneness. If too rare, place back under broiler for 1 minute.