Recipezaar: Argentinean,Beef recipes

Empanadas

Tue, 06 Nov 2001 18:13:38 -0500

-- posted by LikeItLoveIt

CARBONADA CRIOLLA (Veal and Vegetable Stew)

Tue, 06 Nov 2001 18:13:39 -0500

-- posted by LikeItLoveIt

Steak Salad With Spicy Garlic Salsa

Fri, 31 May 2002 18:08:46 -0400

This is a unique idea for grilled steak on the barbecue and the garlic salsa is great with it! -- posted by Karen=^..^=

Argentine Beef Stew

Fri, 01 Nov 2002 20:01:02 -0500

Found this at World Recipes. Sounds good! -- posted by GinnyP

Matambre - Argentine Rolled, Stuffed Flank Steak

Mon, 04 Aug 2003 20:06:27 -0400

. -- posted by Mimi Bobeck

Sausage & Mushroom Breakfast Casserole

Tue, 04 Nov 2003 20:00:08 -0500

Guests For Breakfast?This easy casserole serves a crowd of 10 to 12.Relax with friends while your entire breakfast bakes in one dish.I found this on a recipe card for meat dishes at Walmart! -- posted by Rhonda O

Matambre - Argentine Stuffed Flank Steak

Sun, 16 Nov 2003 20:00:12 -0500

My other mother, Irma Ramerez in Yuma Arizona gave me this one. The only thing I changed was going to baby carrots. -- posted by Pierre Dance

Milanesas (Breaded Sirloin)

Thu, 11 Dec 2003 20:00:22 -0500

This recipe is from Taste of Home submitted by a lady raised in Argentina. It is delicious, if it isn't over cooked. -- posted by keen5

Empanadas (Beef Turnovers)

Fri, 23 Sep 2005 21:36:37 -0400

I adore empanadas. Empanadas are a ubiquitous snack in Argentina. Rosa Angelita Castro de Flores learned to make these from her mother, Sara Julia Castro, who came from the northern province of Catamarca. She shared this recipe with Saveur Magazine. Time does not include chill time. You can save time and use pastry sheets if you need to. Also, I do not particularly like raisins so I omit them. -- posted by NcMysteryShopper

Skirt Steak With Chimichurri Sauce

Sat, 19 Nov 2005 04:49:58 -0500

The chimichurri is served & sold at many of the restaurants all over in Miami. It is one of things that caught on - big time. I am one of those people who doesn't like basil so I leave it out of the recipe. Inactive prep time: 2 hours 35 minutes. This recipe courtesy of Emeril Lagasse, 2005. -- posted by Manami

Argentinean Steaks (Made in a Pan)

Mon, 20 Mar 2006 19:47:09 -0500

From Publix (supermarket)Apron's, Simple Meal cards. I got this recipe on a trip to Florida. I used this as a guide and added some other spices. I used Emeril's steak rub and garlic powder. I also used the marinated oil from mozzerella balls from Costco. I thought I was brilliant with that one! Adobo is Spanish seasoned salt. -- posted by Oolala

David's Favorite Argentina Skirt Steak

Thu, 18 May 2006 20:16:22 -0400

This is always a favorite at our BBQs! -- posted by Napa Goat Ranch

Churrasco Con Pebre

Mon, 18 Sep 2006 23:29:08 -0400

"Churrasco means different things in different parts of Latin America: a particular cut of beef in Argentina, a general term for barbecue in Brazil and a flat tenderloin in Nicaragua." Here the steak is cut in the Nicaraguan style, seasoned with Salvadorian spices, and accented with a Chilean sauce called Pebre. Pebre is served as a meat or chicken accompaniment and it's also delicious atop grilled tomatoes. A lovely bright-green color, Pebre has a fresh garden taste with none of the sweet overtones of many hot sauces. Be warned that this is no regular steak sauce, but rather an equivalent to the hot mustard sauce served in Japanese restaurants. I have posted the Pebre without Habanero chiles but feel free to add them when preparing the sauce. Courtesy of Healthy Latin Cooking by Stephen Raichlen and Cooking Light, January 2000. -- Don't be put off by the long list of ingredients, they are to make the sauce of which you will have a lot leftover. -- It is all so good! Make the Pebre first and then you will have it ready for the steak. -- posted by Manami

Argentinean Meat Pie

Wed, 07 Mar 2007 12:56:22 -0500

I got this recipe from a friend who was raised in Argentina. It was one of her favorites. It soon became one of mine. This recipe can be prepared up to 8 hours ahead and baked at dinner time. Bring to room temperature first. It is also great re-heated the next day. -- posted by Nimue2

Gaucho Cayenne Steak Diablo

Fri, 10 Aug 2007 16:50:08 -0400

an Argentinian recipe from Chef Rick Browne -- posted by Karen in OC

Grilled Steak With Chimichurri Sauce

Thu, 15 Nov 2007 20:10:48 -0500

From Jewish Living Magazine, December, 2007. "Chimichurri is an Argentinian garlic-herb sauce that pairs perfectly with grilled meats. It's easy to prepare, and any leftover sauce is excellent on chicken or a burger." Note- the sauce may be made up to one week ahead of time and kept in the refrigerator in a sealed container. Just bring to room temperature before serving. I have this copied here for safe keeping but haven't tried it yet. -- posted by Oolala

Sam's Grilled Big-Ass Shrimp & Steak With Chimichurri

Wed, 12 Dec 2007 01:29:31 -0500

from Sam the Cooking Guy. Prep time includes marinating. -- posted by Karen in OC

Grilled Steak Sandwiches With Chimichurri and Bell Peppers

Wed, 28 May 2008 16:41:08 -0400

The chimichurri sauce is made of parsley and gets a kick from crushed red peppers. Posted for ZWT IV Argentina. Recipe is from Bon Appetit June 2005. -- posted by cookiedog

Argentine-Style Stuffed Flank Steak

Mon, 02 Jun 2008 23:12:09 -0400

DH and I made this and thought it had great flavor, despite the fact we overcooked ours. So, be careful in Step 10....the original recipe says to cook about an hour until the instant-read thermometer registers 130F. After an hour, ours was way too well-done. DH suggests you check the meat with your thermometer at least every 15-20 minutes. Also, prep and cook time do not include time it takes to roast the red bell pepper. Finally, you will need kitchen string. From the Williams-Sonoma "Steak and Chop" book. -- posted by Dr. Jenny

Silpancho (Traditional Bolivian Meal)

Tue, 03 Jun 2008 00:43:09 -0400

This is a Bolivian Dish that I learned from my good friend's mom. I am posting the entire meal since I think everything goes so well together. I have provided preparation steps below that you can do the day beforehand to help cut down on time spent cooking the day of. I recommend going to a latino market for the meat if possible. Tell them you want "carne por milanesas, mas suave" and it will be well worth it. I make Recipe #287183 with the leftover salsa the next day. -- posted by Emily Elizabeth

Argentinean Chimichurri Burgers

Wed, 04 Jun 2008 22:43:21 -0400

Chimichurri is a thick herb sauce found in Argentinean cooking. Here it's tucked inside burgers prior to grilling. -- posted by Mom2Rose

Beef & Chimichurri Sauce

Thu, 05 Jun 2008 01:55:14 -0400

Summer is the perfect time to make this Argentinian classic. Can be served with 3 cups or so simple white rice, if you like. -- posted by JackieOhNo!

Grilled New York Steaks With Chimichurri

Thu, 05 Jun 2008 23:39:42 -0400

i always love a good steak & this my friends is a good steak... -- posted by catalinacrawler

Vaquero Steaks With Pepper Relish and Goat Cheese

Mon, 30 Jun 2008 19:12:57 -0400

Summer is grilling time! Another delicious recipe from Cuisine at Home. -- posted by PaulaG

Argentinean Empanadas

Wed, 30 Jul 2008 19:48:05 -0400

Empanadas are very popular as a street food in South America. Essentially, it is a crescent-shaped pastry with a filling, which may vary greatly by region or preference. Empanadas can be fried or baked, and may use a variety of fillings from meat or seafood to fruit or cheese. While this recipe uses the filling most popular in Buenos Aires, you can fill an empanada with virtually anything you please, so experiment! Tip: A recipe for empanada dough is given here, but they can be found in the frozen pastry section of many specialty or Hispanic groceries. If you are in a rush or just feeling lazy, frozen puff pastry can serve as an adequate substitute. -- posted by Sephardi Kitchen

Gaucho Steak With 4-Herb Chimichurri - Guy's Big Bite

Mon, 11 Aug 2008 19:42:49 -0400

I love to try different variations of chimichurri, found this recipe on www.foodtv.com. Cannot wait to try it. -- posted by Tigerlillyblu

New York Strip Steak With Kalamata-Olive Chimichurri

Mon, 02 Feb 2009 17:04:08 -0500

DH and I made this recipe from Feb 2009 Bon Appetit and thought it was really good. The recipe recommends using grass-fed steak and to serve the steak rare. Prep time includes time for the steak to rest. -- posted by Dr. Jenny

Beef-Potato Empanadas With Chimichuri Sauce

Mon, 08 Jun 2009 02:15:40 -0400

While almost any filling can be used in these first course pastries, beef is still the all time Argentine favorite. From a September 1986 issue of Bon Appetit in the "Bon Voyage" section, featuring Buenos Aries, Argentina. These can also be a part of an appetizer buffet and are baked, not frozen. The chimichuri sauce is also wonderful with plantain chips or served with a steak! -- posted by Leslie in Texas

Smoky Strip Steaks With Chimichurri Sauce

Tue, 01 Sep 2009 12:07:52 -0400

From: July Fourth, Published July 2007, on the Grill & Pairing of the Day: Big, Balanced Red Wines, July 2008, Food & Wine Magazine, Recipe by Laurent Tourondel. The chimichurri sauce made with parsley, garlic & olive oil is the ubiquitous accompaniement to grilled meats in Argentina; when serving steak, Chef Turondel often prefers its clean, sharp flavors to richer French sauces like bernaise or red wine sauce. The tang of chimichurri is especially delicious with his smokey steaks, seasoned with both smoked sea salt and smoked pepper. Make the sauce a day ahead - it will keep very well. :) -- posted by Manami

Argentine Empanada Filling

Mon, 21 Sep 2009 11:46:14 -0400

A wonderful empanada filling recipe that makes use of aji peppers, Capsicum baccatum, though any fresh hot pepper you like can be used. This recipe adapts when to minced or ground pork as well. From www.fiery-foods.com - a new favorite site as our peppers are coming in strong as the tomatoes are beginning to fade. Use your favorite empanada dough or try Recipe#92254 or Recipe#151502. -- posted by Buster's friend