Best Gestoofde Runderlappen Scallops Of Beef Recipes

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BEEF AND SCALLOP SKEWERS WITH ROMESCO SAUCE



Beef and Scallop Skewers with Romesco Sauce image

Provided by Cat Cora

Categories     main-dish

Time 1h8m

Yield 2 servings

Number Of Ingredients 17

1 (6-ounce) beef tenderloin, large dice
6 scallops. cleaned
2 tablespoons pre-mixed jerk seasoning
1/2 red pepper, large dice
1/2 red onion, large dice
1/2 pablano pepper, diced large
1 packages pre-made polenta, sliced into large batons
1/2 cup all-purpose flour, for dredging
1 red pepper, roasted and peeled
1 tablespoon almonds
1/4 cup olive oil
1/4 cup cherry tomatoes, roasted
2 cloves garlic
1 tablespoon sherry vinegar
Kosher salt
Freshly ground black pepper
2 quarts canola oil, for frying

Steps:

  • Soak skewers in water for 30 minutes to 1 hour.
  • Preheat the grill. Preheat frying oil to 375 degrees F.
  • Marinate the scallops and beef in jerk seasoning. Let sit for 10 minutes refrigerated.
  • In a blender add in the roasted peppers, tomatoes, almonds, garlic, oil and vinegar. Blend well and season with salt and pepper. Set aside.
  • Begin skewering the beef, scallops and vegetables. Use all. Dredge the polenta in flour and fry the batons until golden brown, about 2 to 3 minutes. Remove and place on paper towels and season with salt and pepper.
  • On a serving plate, stack the polenta "fries" with a dollop of romesco sauce on the side. Place the skewers on top of each other and serve warm.

ZUURKOOL MET SPEK - SAUERKRAUT AND PORK HOCKS



Zuurkool Met Spek - Sauerkraut and Pork Hocks image

Hollanders like plain, substantial food and lots of it. Long, slow cooking yields an extraordinarily tender meat. This method also works well for spareribs. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Pork

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 3

3 lbs pork hocks
1 1/2 lbs sauerkraut
salt and pepper, to taste

Steps:

  • Place pork hocks in a stockpot and add water; bring to a boil, reduce heat and let simmer for about 3 hours or until tender.
  • Add sauerkraut and cook until well done.

Nutrition Facts : Calories 32.4, Fat 0.2, SaturatedFat 0.1, Sodium 1125.3, Carbohydrate 7.3, Fiber 4.9, Sugar 3, Protein 1.6

BEEF AND SCALLOPS



Beef and Scallops image

Make and share this Beef and Scallops recipe from Food.com.

Provided by Parsley

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons peanut oil
1 teaspoon garlic clove, chopped
1 lb flank steak, cut into 1-inch peices
1 bunch broccoli, cut into flowerets
1 lb sea scallops
1/4 cup chopped scallion
1 1/2 tablespoons water
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
1/4 teaspoon sugar
1/4-1/2 teaspoon ground ginger
1/8 teaspoon red pepper flakes
1/2-1 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • In a skillet or wok, heat peanut oil on med-high heat until almost smoking. Add garlic, sliced beef and broccoli flowerets; stir fry for 1-2 minutes.
  • Stir in scallops and scallions, and stir-fry for about 1-2 minutes.
  • Add water, soy sauce, hoisin sauce, sugar, ginger, red pepper flakes, salt, and white pepper.
  • Stir-fry for another 2-3 minutes or until scallops are opaque and broccoli is crisp-tender.
  • If desired, serve over hot cooked rice or noodles.

Nutrition Facts : Calories 405, Fat 17.6, SaturatedFat 5.3, Cholesterol 104.6, Sodium 1481, Carbohydrate 18.9, Fiber 4.5, Sugar 5.3, Protein 43.5

STEAMBOAT STEAKS



Steamboat Steaks image

Because these steaks steam in aluminum pouches, you can buy less expensive cuts. Grill using a low fire and give the steaks plenty of time to tenderize and make their own succulent sauce. From Camping Life magazine.

Provided by GeeWhiz

Categories     Steak

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

4 lean boneless beef chuck steaks
cooking spray
salt
pepper
4 slices onions, thick slices from a large onion
1 sweet red peppers or 1 sweet green pepper, diced
1/3 cup balsamic vinaigrette

Steps:

  • Lay out four squares of foil large enough to wrap the steaks.
  • Spray a spot on the foil and place a slice of onion on each.
  • Top with a steak, add salt and pepper, and sprinkle with diced pepper.
  • Spoon vinegrette over steaks, seal foil and place over low-medium grill.
  • Grill for 45 minutes, turning every 10 minutes, then test for doneness.
  • If steaks aren't yet tender give them another 10 to 15 minutes.
  • Serve with foil-baked potatoes and coleslaw.

Nutrition Facts : Calories 13.6, Fat 0.1, Sodium 1, Carbohydrate 3.2, Fiber 0.8, Sugar 1.9, Protein 0.4

VARKENVLEESCH - PORK POT ROAST



Varkenvleesch - Pork Pot Roast image

Hollanders like plain, substantial food and lots of it. This method is perfect for less expensive cuts of meat. This savory pork recipe comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Very Low Carbs

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 7

3 lbs pork roast
salt and pepper
2 onions, peeled and sliced
1 tablespoon fat
1 pint water, boiling
1 bay leaf
1/4 cup flour

Steps:

  • Season meat and sprinkle with flour.
  • Fry onions in fat until golden.
  • Add meat; brown on all sides.
  • Add water and bay leaf; cover and simmer about 2 1/2 hours or until tender.
  • Thicken gravy with remaining flour mixed with a little water.

Nutrition Facts : Calories 340.9, Fat 10.6, SaturatedFat 3.6, Cholesterol 158.8, Sodium 135.5, Carbohydrate 7.4, Fiber 0.8, Sugar 1.6, Protein 50.8

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