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London Broil Recipes
  1. Serve-A-Crowd Beef Steak (beef cut: London Broil)
  2. Beef Stroganoff (beef cut: London Broil)
  3. Scalloppine (beef cut: London Broil)
  4. Beef Stir-Fry with Green Beans & Noodles (beef cut: London Broil Or Top Sirloin)
  5. Lazy Texas Brisket (beef cut: Brisket or London Broil)
 
 

Serve-A-Crowd Beef Steak (beef cut: London Broil)

  from the kitchen of Pam Peterson

10 Servings

Ingredients

  • 1 3-lb boneless beef London Broil, cut 1 inch thick
  • 2 Tbsp chili powder
  • 2 Tbsp packed brown sugar
  • 3 cloves garlic, crushed
  • 1 Tbsp hot pepper sauce
  • 2 medium onions, sliced, separated into rings
  • 1 12-oz bottle chili sauce
  • 10 crusty rolls, split, or 20 medium flour tortillas, warmed
  • Toppings: thinly sliced lettuce, julienne-cut jicama, chapped onion, chopped fresh cilantro (optional)

Directions

  • Heat oven to 325. Place a 28- by 18-inch piece of heavy-duty aluminum foil in shallow roasting pan; place beef steak in center of foil.
  • In a small bowl combine chili powder, brown sugar, garlic and hot pepper sauce, mixing until well-blended.
  • Spread on both sides of steak; top with onions and chili sauce.
  • Bring two opposite ends of foil up over steak; seal with double fold. Seal ends of foil to close.
  • Bake in a 325 F oven 1 hours to 2 hours, or until beef is tender.
  • Remove onions and juices to medium saucepan.
  • Bring to a boil; cook and stir 3 minutes or until slightly reduced.
  • Meanwhile, trim fat from steak. Carve steak crosswise into thin slices; arrange on serving platter. Top with onion mixture.
  • Serve beef with rolls or tortillas with choice of toppings, if desired.
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Beef Stroganoff (beef cut: London Broil)

  from the kitchen of Molly Bieshaar

Serves 6-8

Ingredients

  • 4 lbs London Broil, cubed
  • 2 cans cream of mushroom soup
  • ½-1 cup onion, chopped
  • 1 can mushrooms (with liquid)
  • 2/3 cup sherry
  • 1 package dry onion soup

Directions

  • Mix ingredients together and place in covered roasting pan in 325° oven.
  • Roast for 3-4 hours
  • Serve over rice or noodles.

Miscellaneous

  • At our home the Stroganoff is always served with rice and the vegetable is always green peas. It's a tradition. Serve with tossed green salad and rolls. A family favorite.
  • Size of mushroom can? How well does your family like canned mushrooms? Your choice.
  • Freezes well.
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Scalloppine (beef cut: London Broil)

  from the kitchen of Molly Bieshaar

Makes 8 Servings

Ingredients

  • 3 lbs London Broil, to 1/3 inch thick
  • cup flour
  • 1 tsp salt
  • dash of pepper
  • 2 tsp paprika
  • 6 oz can mushrooms
  • 1 bouillon cube
  • 8 oz can tomato sauce
  • cup chopped green pepper
  • cup diced onion (optional)
  • 14 oz can Italian stewed tomatoes
  • 1/3 cup red wine

Directions

  • Cut meat into cubes. Coat meat in mixture. Brown in oil. Place in 13 x 9 x 2 inch baking dish.
  • Drain mushrooms; reserve liquid. Add water to liquid to make 1 cup; heat to boiling. Add bouillon cube and dissolve. Pour over meat. Bake at 350 degrees for 30 minutes.
  • Combine tomato sauce, green pepper and mushrooms; pour over meat and continue baking 20-30 minutes more at 325.
  • Baste meat with sauce just before serving. Sprinkle with parmesan cheese.
  • Serve with your favorite Italian hot buttered noodles.
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Beef Stir-Fry with Green Beans & Noodles (beef cut: London Broil Or Top Sirloin)

Total preparation & cooking time: 40 minutes

Serves 4

Ingredients

  • 1 pound beef London Broil or Top Sirloin steak, cut inch thick or flank steak
  • poound green beans, cut into 2-inch pieces or 2 cups frozen cut green beans
  • 2 packages (3 ounces each) beef flavored instant ramen noodles, broken up
  • 1 tablespoon vegetable oil
  • 1 can (8 ounces) slived water chestnuts, drained
  • cup ready to serve beef broth

Marinade

  • cup soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon dark sesame oil
  • 2 teaspoons minced fresh ginger or teaspoon ground ginger

Directions

  • 1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine marinade ingredients in medium bowl. Add beef; stir to coat. Refrigerate
  • 2. Heat cup water in wok or large nonstick skillet to a boil. Add beans, cover and cook over medium-high heat 8 to 10 minutes or until tender. Remove with slotted spoon; keep warm. Add 3 cups water to pan; bring to a boil. Add noodles (discard seasoning packets); cook 3 minutes. Drain and rinse; keep warm.
  • 3. Remove beef from marinate, reserve marinade. Heat oil in same pan until hot. Add of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook).) Remove with slotted spoon. Repeat with remaining beef.
  • 4. Return beef and beans to pan. Add water chestnuts, broth and reserved marinade; cook and stir over medium heat until sauce is thickened and bubbly. Add noodles; mix lightly.
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Lazy Texas Brisket (beef cut: Brisket or London Broil)

  from the kitchen of Pam Peterson

Ingredients

  • 1 4-lb beef Brisket or London Broil
  • 1 large clove garlic, minced
  • 1 Tbsp chili powder
  • 1 tsp paprika
  • 1 tsp salt
  • tsp ground cumin
  • tsp sugar
  • tsp oregano
  • tsp ground black pepper

Directions

  • Trim brisket leaving only small amount of fat.
  • Rub garlic into both sides of meat.
  • Mix remaining seasonings in bowl.
  • Set brisket on large piece of heavy-duty foil.
  • Rub seasonings into both sides of meat.
  • Tightly wrap brisket in foil.
  • Set in shallow roasting pan, fattest side up.
  • Let stand at room temperature 10 minutes.
  • Place on center rack of oven at 450 for 10 min.
  • Reduce heat to 225.
  • Bake 8 hours.
  • Let rest 30 minutes.
  • Slice and serve with French bread.
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