Rolled Steak Casserole

Thin sirloin steaks are wrapped around ham and cheese, then simmered in a thick tomato-based sauce to make this delicious casserole.

INGREDIENTS:
½ kg beef sirloin, pounded and sliced into 5 tapa strips
1½ tbsp soy sauce
2 slices cooked ham, divided into 5
1½ slices cheddar cheese, divided into 5
2 pc large onions, sliced
1 pc beef bouillon
250 gms Tomato Sauce
1 tsp cornstarch, mixed with 2 tsp water
½ cup canned corn kernels or 2 ears corn, boiled and each piece cut into 3

PROCEDURE:

• Season beef with soy sauce and 1/8 tsp pepper.
• Place on each beef slice a piece of cooked ham and cheese. Roll and secure with toothpicks. 
• Brown in 3 tbsp oil. Set aside.
• In the same pan, sauté onions. Add beef bouillon, tomato Sauce and ¾ cup water. Bring to boil.
• Add beef rolls. Cover and simmer for 15 minutes or until tender. Add corn and cornstarch mixture. Simmer until thick.

Makes 5 servings. :)

Piña Bistek

Bistek gets a fancy upgrade with pineapple tidbits. Great for everyday meals or special occasions

Ingredients:
¼ kg beef sirloin, sliced tapa style
1 pc (large) onion, sliced into rings
8 cloves garlic, crushed, for marinade
3 tbsp soy sauce, for marinade
1½ tsp calamansi juice, for marinade
¼ tsp black pepper, for marinade
pineapple syrup, for marinade
1 can (227 g) Pineapple Tidbits

Procedure:

1. Marinate beef for 1 hour. Drain and reserve Marinade.

2. Fry beef in ¼ cup oil until light brown. Set aside. Retain 2 tablespoons oil in pan.

3. In the same pan, sauté onion until almost tender. Add Marinade. Simmer for 2 minutes. Add fried beef and Pineapple Tidbits. Simmer once.

Makes 3-4 servings. :)

Pineapple Beef Casserole

INGREDIENTS:

1.2 kg whole beef round
2 tbsp minced garlic
1 medium onion minced
1 pouch (70 g) Tomato Paste
1/2 cup diced pimiento
2 tbsp pickle relish
1 can (85 g) liver spread
1 can (210 g) chorizo de bilbao sliced
1 can(227 g) pineapple chunks
1 pc each medium green and red bell peppers diced
1 tbsp cornstarch dissolved in 1 tbsp water

Marinade:
1/3 cup soy sauce
2 pcs laurel crushed

PROCEDURE:

1. Marinate beef for 20 minutes in the refrigerator .
2. Saute garlic and onion in 2 tbsp oil . Add Tomato Paste and stir for 1 minute. Add pimiento and marinated beef including marinade.Cook for 3 minutes.
3. Add 5 cups water. Cover and simmer for 1-1/2 hours or until meat is tender (or pressure cook for 20 minutes ).
4. Add pickles, liver spread and chorizo. Cook for another 20 minutes(ordinary cooking). Add Pineapple Chunks with syrup, bell peppers and cornstarch. Simmer until thick. Add salt and pepper to taste. Slice meat .
5. If desired, continue to simmer sauce uncovered until desired consistency. Pour over meat. Serve.

Makes 10-12 servings

Beef Stew

INGREDIENTS:

½ kg Beef flank (kamto), cut into chunks
150 g Marble potatoes Each piece cut into chunks with peel then fried
2 tbsp soy sauce
2 tbsp Red wine
4 cloves garlic, crushed
1 large onion, sliced
1 stalk celery, sliced
1 pouch (200 g) tomato sauce
100 grams carrot, sliced
1/3 cup whole kernel corn (canned)
½ Cup button mushrooms (canned)
¼ cup frozen peas

PROCEDURE:

1. Season beef with 3/4 tsp fine salt, 1/8 tsp pepper, soy sauce and red wine. Drain, reserve any marinade. Brown meat pieces in oil. Set aside.
2. Using the same oil, sauté garlic, onion and celery. Add beef, 1-1/2 cups water, reserved marinade and tomato sauce. Cover and simmer over low heat for 1 hour or until beef is tender (add more water if needed).
3. Add carrot, peas, corn and mushrooms. Cover and simmer for 10 minutes. Stir in potatoes.

Makes 5 SERVINGS

Classic Morcon

Here's a step by step guide to cooking the classic dish of Morcon! Siguradong matutuwa ang buong family sa recipe na ito! :)

INGREDIENTS:

600 grams Beef Round (sliced tapa style into 2 pieces )
¾ tbsp All-Purpose Flour
1 pc (hard boiled) Egg (shelled and each sliced into 6 wedges, for stuffing)
1 pc Hotdog (cut into 4 strips, for stuffing)
30 grams Bacon (for stuffing)
1 pc (medium) Carrot (cut into 4 strips, for stuffing)
2 pcs (whole) Pickles (cut into 4 strips, for stuffing)
30 grams Cheddar Cheese (cut into 4 strips, for stuffing)
1 pc (medium) Red Bell Pepper (cut into 5 strips, for stuffing)
4 cloves Garlic (crushed, for sauce)
1 pc (medium) Onion (sliced, for sauce)
½ pc Laurel (for sauce)
½ tbsp Calamansi Juice (for marinade)
2 tbsp Soy Sauce (for marinade)
200 grams Tomato Sauce (for sauce)

PROCEDURE:
Pound beef to flatten. Marinate for 30 minutes. Drain but reserve marinade.

Starting at one end of meat, arrange in alternate rows the stuffing until all are used up. Roll and tie with string (crocheting thread). Sprinkle with flour then brown all sides in oil. Set aside.

Sauté garlic and onion. Add beef, tomato sauce, 1 cup water and laurel leaf, and soy sauce. Simmer for 45 minutes or until tender.

Remove string from morcon. Slice and arrange on a platter. Pour sauce on top.

Makes 15 servings