Free DINNER - 27 Easy Recipes by Nancy N Wilson Page B

thyme to the skillet – whisking constantly with wire whisk; bring to a boil. Stir in reserved beef.
    Simmer uncovered about 4 minutes or until beef is pink in center and sauce has thickened slightly.
    Drain pasta and carrots; arrange in shallow soup bowls.
    Toss pasta with beef mixture; sprinkle with fresh thyme or parsley if desired.
    Servings: 8
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    Nutrition Facts
     
Serving size: 1/8 of a recipe (4.7 ounces).

CARNE ASADA
     
Saying “carne asada” in Mexico is similar to saying “barbeque” in the United States. Steak can be served as shown in the picture or rolled in a warm flour tortilla topped with onions, avocado and salsa.
    Ingredients
2 whole limes, completely juiced
2 T. white wine vinegar
½ C. olive oil
4 cloves garlic, minced
1 whole jalapeno chili pepper, seeded and minced (optional)
1 tsp ground cumin
1 large handful fresh cilantro, leaves and stems, finely chopped
½ tsp sugar
½ tsp freshly-ground black pepper
1/3 tsp salt
2 lbs flank steak (about 2” thick)
1 large red onion, sliced in ¼” think rounds
½ tsp extra-virgin olive oil
1 large avocado, sliced into ¼” wedges
1 C. fresh tomato salsa
    Procedure
    In a 9” by 13” glass baking dish, combine lime juice, vinegar, olive oil, garlic, chili, cumin, sugar, cilantro, pepper, and salt.
    Add steak and turn to coat.
    Cover the dish with plastic wrap and marinate steak in refrigerator 1 to 4 hours, turning once.
    Lightly coat a grill or grill pan with cooking spray and heat to medium-high.
    Grill steak, basting with any remaining marinade, 5 to 7 minutes per side for medium-rare.
    Transfer to a cutting board and let rest for 5 to 10 minutes.
    While steak is resting, in a medium bowl toss onion with oil. Grill onion, turning occasionally, until golden, 4 to 5 minutes.
    Cut steak into thin slices across the grain and divide among 4 plates. Serve with onion, avocado and salsa.
    Servings: 4
    Preparation Time: 15 minutes
    Marinating Time: 1 – 4 hours
    Cooking Time: 25 minutes
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    Nutrition Facts
 Serving size: 1/4 of a recipe (7.9 ounces).
    Recipe Tips
    Purchase the fresh salsa from your supermarket in the deli.

EASY BEEF STROGANOFF

    This particularly rich dish consists of strips of lean beef sautéed and served in a sour-cream sauce with onions and mushrooms. Traditionally served with noodles, as shown, but is also good over rice.
    Ingredients
¼ C. butter (do not use margarine)
¼ C. flour
1 lb tenderloin tips, cut into thin slices - 1” wide by 2” long
Salt and freshly-ground black pepper
½ C. onion, finely diced
1 clove garlic, minced
8 oz fresh mushrooms, sliced
1 can (10.5 oz) beef stock or consommé
¼ C. dry sherry
1 C. sour cream
1/8 tsp nutmeg
Paprika
1 lb noodles (prepared according to package instructions)
    Procedure
    Place flour in plastic bag - add tips and shake until all tips are well covered.
    Melt butter over medium high heat in a deep sauté pan.
    Sauté onions and garlic in butter for a few minutes - just until onions are soft.
    Add tenderloin tips and mushrooms to pan and brown lightly - Lightly season with salt and pepper while browning.
    Stir in beef stock, cover and cook over low heat for about 20 minutes.
    Add sherry, sour cream and nutmeg - cook on low heat an additional 5 minutes, until mixture is heated through.
    If sauce is too thin, thicken with 1 T. cornstarch mixed with water.
    Sprinkle paprika over stroganoff, stir and serve over buttered and lightly seasoned noodles.
    Servings: 4
    Preparation Time: 10 minutes
    Cooking Time: 25 minutes
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    Nutrition Facts
 Serving size: 1/4 of a recipe (19.3 ounces).
      Recipe Tips
    The tenderloin is easier to slice with a very sharp knife, if slightly frozen.
    Can also be served with rice or mashed potatoes.

MARINATED STEAK
     
Good meat, good marinade, and a hot grill … voila! The perfect steak
    Ingredients
1 tsp lemon peel, grated
½ C. lemon juice
1/3 C. cooking oil
2 T. green onions with