Recipes

Try One Of These Delicious Recipes! (H1)

Rupena’s Fine Foods in West Allis, WI would like to share some of our favorite tasty recipes that are made using ingredients from our store.


Grilled Honey Mustard Chicken Breast With Grape and Lime Salsa

Ingredients:
2 boneless Rupena's Marinated Honey Mustard Chicken Breast, cut in half (about 2 pounds)
Salsa:
1 medium cucumber, peeled, seeded and chopped
2 cups red or green seedless grapes (or a combination of the two), cut in half
1/4 cup lime juice (1 teaspoon lime zest, optional)
2 tablespoons olive oil
1/4 teaspoon Rupena's Beef and Pork Seasoning

Prepare the grill. Chicken may be cooked on an oiled grilling pan. (The pan should be very hot before placing the chicken on it.) In a medium bowl, stir together the ingredients for the salsa and set it aside. Grill or sauté the chicken until just firm. Serve the chicken immediately with some of the salsa spooned alongside.

Serves 4


Beef Bourguignon

Prep: 45 Minutes
Cooking: 3 hours, 40 Minutes

Ingredients:
1/2 lb. salt pork, cut into 1/4 inch dice
Olive Oil as needed
8 shallots, finely diced
2 yellow onions, diced
2 carrots, peeled and diced
2 cloves garlic, minced
About 2 cups
(10 oz.) flour
Rupena's Secret Beef and Pork Seasoning (or salt and fresh ground pepper)
Ground nutmeg
3 lb. well-marbled stewing beef, cut into 2-inch cubes
1/4 cup (2 fl. oz.) Cognac
2 cups (16 fl. oz.) Beef Stock
2 fresh thyme sprigs
3 cups (24 fl. oz.) dry red wine
1 bay leaf
5 tbsp unsalted butter
18-24 pearl onions, peeled
2 tbsp sugar
1 lb. fresh mushrooms, stems removed
Chopped fresh parsley

In a frying pan over medium heat, fry the salt pork to render the fat, 8-10 minutes. Using a slotted spoon, transfer the pork bits to paper towels to drain; set aside. Add enough oil to the fat in the pan to measure 1/4 cup in all. Add the shallots, diced onions, carrots and garlic. Saute until the vegetables are slightly soft, about 10 minutes, using a slotted spoon, transfer to a large, heavy pot.
Mix the flour, Rupena's Beef and Pork Seasoning and nutmeg to taste on a plate and use to coat the beef. Over high heat, add oil as needed to the fat in the frying pan and brown the beef well in batches, about 15 minutes. Using a slotted spoon, transfer the beef to the large pot. Add the Cognac and a little of the stock to the frying pan and deglaze over high heat, stirring to dislodge any browned bits. Add to the beef along with the thyme, all but 1/2 cup of the stock, the wine and bay leaf. Bring to a boil, reduce the heat, cover and simmer on the stove or in an oven preheated to 325°F until the beef is tender, about 3 hours.

Warm 2 tablespoons of the butter in a saute pan over medium heat. Add the onions in a single layer and sprinkle with the sugar. Cook, stirring until tender and golden, 8-10 minutes, add only enough of the remaining stock to prevent scorching. Transfer to a bowl; set aside.
Warm the remaining 3 tablespoons butter in the same pan over medium heat. Add the mushrooms and brown on both sides, a few minutes; set aside.

During the last 30 minutes of cooking, add the mushrooms and onions to the beef. Adjust the seasoning. Sprinkle with the salt pork bits and parsley and serve.

Serves 6.


Beef Stock

Prep: 20 minutes
Cooking: 5 to 7 hours

Ingredients:
2-1/2 lb. meaty beef or veal bones
1/2 yellow onion, coarsely chopped
1 small carrot, coarsely chopped
6 parsley stems
pinch of dried or fresh thyme leaves
1/2 bay leaf

Position a rack in the middle of an oven. Preheat the oven to 400°F.
Place the bones to a stockpot or large saucepan. Add the onion and carrot. Use the remaining ingredients to make a bouquet garnish. Combine the parsley stems, thyme and bay leaf on a small piece of cheesecloth, bring the corners together and tie with kitchen string to form a bag. Add to the pot along with water to cover the bones by 2-3 inches.

Place the roasting pan on the stovetop and pour about 1/2 cup water into it. Bring to a boil and deglaze the pan, scraping up any browned bits stuck to the bottom. Add to the stockpot.
Bring to a boil, then immediately reduce the heat so the liquid simmers gently. Skim off any scum that forms on the surface. Simmer, uncovered, until the stock has a good flavor and the meat has fallen from the bones, 4-5 hours. Continue to skim as necessary. Add water to maintain the original level as necessary.

Strain the stock through a fine-mesh sieve into a bowl. Use immediately, or place in the refrigerator and allow to cool completely. Remove the congealed fat from the surface and discard. To store, transfer to a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.

Makes about 6 cups (48 fl. oz.)


Burgundy Beef

Prep: 20 min
Cook: 1 1/4 hr
Makes 6 servings, about 1 1/2 cups each

Ingredients:
2 pounds beef round steak, about 1 inch thick
2 tablespoons shortening or bacon fat
3 large onions, sliced
8 ounces mushrooms, sliced (about 2 1/2 cups)
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon Rupena's Secret Beef and Pork Seasoning
1/2 teaspoon snipped fresh or 1/4 teaspoon dried marjoram leaves
1/2 teaspoon snipped fresh or 1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/2 cup beef bouillon
1 cup red Burgundy or other dry red wine or tomato juice

Cut beef into 1-inch cubes. Melt shortening in Dutch oven.
Cook beef in shortening over medium heat until brown; remove. Cook onions and mushrooms in Dutch oven, stirring occasionally, until onions are tender, adding shortening if necessary. Remove mushrooms and onions; cover and refrigerate.

Return beef to Dutch oven; sprinkle with flour, Rupena's Beef and Pork Seasoning, marjoram, thyme and pepper. Stir in bouillon and Burgundy. Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender. (Liquid should just cover beef.) If necessary, stir in additional bouillon and Burgundy (1 part bouillon to 2 parts Burgundy). Add mushrooms and onions; heat through, stirring occasionally.


Beef Stroganoff

Prep: 20 min;
Cook: 18 min
Makes 6 servings

Ingredients:
1 1/2 pounds beef sirloin steak, about 1/2 inch thick
8 ounces mushrooms, sliced (about 2 1/2 cups)
2 medium onions, thinly sliced
1 clove garlic, finely chopped
1/4 cup margarine or butter
1 1/2 cups beef broth
1/2 teaspoon Rupena's Secret Beef and Pork Seasoning
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

Cut beef across grain into about 1 1/2x1/2-inch strips.
Cook mushrooms, onions and garlic in margarine in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
Cook beef in same skillet until brown. Stir in 1 cup of the broth, the Rupena's Beef and Pork Seasoning and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.


Salisbury Steak

Prep: 5 min
Cook: 21 min
Makes 4 servings

Ingredients:
1 pound ground beef
1/3 cup dry bread crumbs
3/4 teaspoon Rupena's Secret Beef and Pork Seasoning
1 egg
1 large onion, sliced and separated into rings
1 can (10 1/2 ounces) condensed beef broth
8 ounces mushrooms, sliced (about 3 cups)
2 tablespoons cold water
2 teaspoons cornstarch

Mix beef, bread crumbs, Rupena's Beef and Pork Seasoning and egg. Shape into 4 oval patties, each about 3/4 inch thick.

Cook patties in 10-inch skillet over medium heat about 10 minutes, turning occasionally, until brown; drain. Add onion, broth and mushrooms. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is done.

Remove patties; keep warm. Heat onion mixture to boiling. Mix water and cornstarch; stir into onion mixture. Boil and stir 1 minute. Serve over patties.


Garlic Stuffed Steaks

Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:
2 boneless beef top loin steaks, cut 2 inches thick (approx. 1 lb. each)
1 TBS. olive oil 1/4 c. garlic, very finely chopped
1/2 c. green onions, thinly sliced
1/4 tsp. Rupena's Secret Beef and Pork Seasoning

In a small nonstick skillet, heat oil over medium-low heat until hot. Add garlic. Cook and stir 4-5 minutes or until tender, but not browned. Add onions. Continue cooking and stirring 4-5 minutes or until onions are tender. Season with Rupena's Beef and Pork Seasoning; cool completely.

Meanwhile with a sharp knife, cut a pocket in each beef steak. Start 12 inch from one long side of steak and cut horizontally through center of steak to within 12 inch of each side. Spread half of garlic mixture inside each steak pocket. Secure opening with wooden toothpicks.
Set oven to BROIL. Preheat broiler. Position broiler pan so surface of steak is 5 inches from heat source.

Broil until top side is brown; approximately 12 minutes. Turn and brown other side for 12-13 minutes for medium doneness.


Garlic Stuffed Steaks

Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:
2 boneless beef top loin steaks, cut 2 inches thick (approx. 1 lb. each)
1 TBS. olive oil 1/4 c. garlic, very finely chopped
1/2 c. green onions, thinly sliced
1/4 tsp. Rupena's Secret Beef and Pork Seasoning

In a small nonstick skillet, heat oil over medium-low heat until hot. Add garlic. Cook and stir 4-5 minutes or until tender, but not browned. Add onions. Continue cooking and stirring 4-5 minutes or until onions are tender. Season with Rupena's Beef and Pork Seasoning; cool completely.

Meanwhile with a sharp knife, cut a pocket in each beef steak. Start 12 inch from one long side of steak and cut horizontally through center of steak to within 12 inch of each side. Spread half of garlic mixture inside each steak pocket. Secure opening with wooden toothpicks.
Set oven to BROIL. Preheat broiler. Position broiler pan so surface of steak is 5 inches from heat source.

Broil until top side is brown; approximately 12 minutes. Turn and brown other side for 12-13 minutes for medium doneness.


Roast Beef with Rice

Prep time: About 10 minutes
Roasting time: About 40 minutes

Ingredients:
1 3/4 pounds boneless beef triangle tip (tri-tip) or top round roast, trimmed of fat
1/4 cup lime juice
1/3 cup water
1 tablespoon reduced-sodium soy sauce
3/4 teaspoon ground coriander
2 cloves garlic, minced or pressed
About 2 cups beef broth
1 cup long-grain white rice
1/4 cup sliced green onions
Rupena's Secret Beef and Pork Seasoning

Set meat in an 8- by 12-inch roasting pan. Season lightly with Rupena's Beef and Pork Seasoning. In a nonmetal bowl, mix lime juice, water, soy sauce, coriander, and garlic. Measure out 1/3 cup of the lime mixture to use for basting; set remainder aside to use in rice. Brush some of the reserved 1/3 cup lime mixture evenly over meat.

Roast in a 450 degree oven, basting 4 times with lime mixture, until a meat thermometer inserted in thickest part of meat registers 135 degrees Fahrenheit for rare (about 40 minutes). After 25 minutes, check temperature every 5 to 10 minutes. If pan drippings begin to burn, add 4 to 6 tablespoons water to pan and stir to scrape browned bits free.

While meat is roasting, measure remaining lime mixture; add enough broth to make 2 cups liquid. Pour into a 2- to 3-quart pan; bring to a boil over medium-high heat. Add rice; return to a boil, stirring. Reduce heat, cover, and simmer until liquid has been absorbed and rice is tender to bite (about 20 minutes). Remove from heat; keep warm.

When meat is done, transfer it to a board, cover loosely, and let stand for 10 minutes. Then pour drippings from roasting pan into rice; also stir in any meat juices that have accumulated on board. Add onions and stir to blend.

To serve, thinly slice meat across the grain; serve with rice.

Yield: Makes 6 servings.


Beef Mostaccioli

Prep time: About 15 minutes
Cooking time: About 45 minutes

Ingredients:
1 pound (455 g) lean ground beef
1 large onion (about 8 oz./230 g), chopped
3 cloves garlic, minced or pressed
3/4 teaspoon fennel seeds
12 ounces/340 g (about 4 cups) dried mostaccioli or penne
2 cans (about 15 oz./425 g each) tomato puree
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
1/4 cup (60 ml) dry red wine (or to taste)
Rupena's Secret Beef and Pork Seasoning
2 cups (about 8 oz./230 g) shredded part-skim mozzarella cheese
Basil sprigs (optional)

Crumble meat into a 4- to 5-quart (3.8- to 5-liter) pan. Add onion, garlic, fennel seeds, and 2 tablespoons water. Cook over medium-high heat, stirring often, until meat is well browned (about 15 minutes); if pan appears dry or mixture sticks to pan bottom, add more water, 1 tablespoon at a time. Meanwhile, bring 12 cups (2.8 liters) water to a boil in a 5- to 6-quart (5- to 6-liter) pan over medium-high heat. Stir in pasta and cook just until tender to bite (8 to 10 minutes); or cook according to package directions. Drain well and transfer to a large nonmetal bowl; keep warm.

Add tomato puree and chopped basil to meat mixture; reduce heat to medium and cook, stirring, until hot. Transfer to bowl with pasta. Add wine and mix thoroughly but gently. Season to taste with Rupena's Beef and Pork Seasoning.

Spoon into a 2- to 3-quart (2.4- to 2.8-liter) casserole. Cover tightly and bake in a 350 degree F (175 degree C) oven for 15 minutes. Uncover, sprinkle with cheese, and continue to bake until mixture is bubbly (about 15 more minutes). Garnish with basil sprigs, if desired.
Yield: Makes 6 to 8 servings.


Stir-Fried Beef Gyros in Pita Pockets

Prep time: 15 minutes
Cook Time: 5 minutes

Ingredients:
1 lb. beef round tip steaks, cut 1/8 to 1/4-inch thick
2 tsp. olive oil
1 medium onion, halved, thinly sliced
1 tsp. olive oil
2 cloves garlic, crushed
1/2 tsp. Rupena's Secret Beef and Pork Seasoning
4 pita pocket breads, halved crosswise, warmed
2 small tomatoes, thinly sliced
1/2 c. prepared cucumber ranch dressing

Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Set aside.
In a large nonstick skillet, heat 2 tsp. oil over medium-high heat until hot. Add onion. Stir-fry 3-4 minutes. Remove from skillet.

In the same skillet, heat 1 tsp. oil until hot. Stir-fry beef, garlic and oregano in two batches, 1-2 minutes each, or until outside surface of beef is no longer pink. (Do not overcook.) Return beef mixture to skillet. Season with Rupena's Secret Beef and Pork Seasoning. Stir in onion; heat through.

Fill pita pockets with equal amounts of tomatoes and beef mixture. Drizzle with dressing.

Makes 4 servings (serving size; 2 pita pocket halves).


Beef Stew in Beer

One of the traditional dishes in the Flemish districts of Belgium is Beef Stewed in Beer. Cubes of beef are browned with onions, stewed in a rich Belgian beer, then flavored with a touch of red currant jelly and red wine vinegar. The jelly and vinegar give the dish a sweet and sour edge. It's served with boiled potatoes, applesauce and…more rich Belgian beer.

Ingredients:
3 tablespoons flour
Rupena's Secret Beef and Pork Seasoning
2 pounds boneless beef chuck, cut into 2-inch cubes
1/4 cup vegetable oil
2 tablespoons butter
8 medium onions, thinly sliced
12 ounces (3/4 cup) dark beer or ale, preferably Belgian or stout
1/4 cup beef stock
1 bay leaf
1/4 teaspoon dried thyme, crushed
2 teaspoons red currant jelly or brown sugar
2 teaspoons red wine vinegar
1/4 cup minced fresh parsley for garnish

Season the flour with Rupena's Secret Beef and Pork Seasoning. Toss the beef cubes evenly with the mixture, shaking off any excess, and set aside for later.

In a 4-to-5-quart heavy casserole or Dutch oven over medium heat, heat the oil until hot (when the beef hits the oil, the fat should sizzle). In 2 batches so as to not crowd the pan, brown the beef on all sides until it's a deep golden color, and remove to a bowl.

Add the butter to the oil and melt, then add the onions and cook over medium high heat, stirring frequently, for about 15 minutes, or until the onions are soft and brown.

Slowly add the beer and stock to the onions, scraping the bottom of the pan with a wooden spoon to lift up the drippings. Set the meat over the onions and add the bay leaf and thyme, and season with Rupena's Secret Beef and Pork Seasoning. Bring the liquid to a simmer, cover, and cook over very low heat for 1 1/2 hours, or until the beef is tender.

Uncover the pot and boil the liquid down a bit to thicken. Stir in the jelly or sugar and the vinegar and simmer for another minute. Remove the bay leaf and adjust the seasoning; serve immediately garnished with parsley.

Makes 4 to 6 servings


Carbonnade of Beef Filet

Ingredients:
2 cups dry red wine
2 carrots, coarsely chopped
1 onion, coarsely chopped
1 celery stalk, coarsely chopped
1 lb beef filet, cut into 4 slices
5 tablespoons butter
1 sprig rosemary, minced
1 garlic clove, minced
Rupena's Secret Beef and Pork Seasoning

In a saucepan, boil the wine, carrots, onion and celery until the wine is reduced to a delicate thin sauce. Strain the sauce and discard the vegetables. In a skillet, sauté the beef slices in half the butter, with the rosemary, garlic, Rupena's Secret Beef and Pork Seasoning, Pour the wine sauce over the meat and let the flavors blend for a few moments. Remove the meat. Thicken the sauce with the remaining butter, pour it over the meat again and serve.

Serves 4


Classic Lasagna with Meatballs, Sausage and Ricotta

Ingredients:
1 tablespoon olive oil
8 ounces spicy Italian Sausage

For the Meatballs:
1 pound lean high-quality ground beef
1 garlic clove, minced
1/2 cup minced onion
1/4 cup seasoned bread crumbs
2 egg yolks
1 tablespoon minced parsley
1 tablespoon minced oregano
Rupena's Secret Beef and Pork Seasoning to taste
1 tablespoon olive oil

For the Tomato Sauce:
1 tablespoon olive oil
2 garlic cloves, minced
1 onion, diced
3 1/2 cups crushed canned tomatoes (28-ounce can), with liquid
1/2 cup tomato paste
1/4 cup red wine
1/2 teaspoon honey, or sugar
1 tablespoon minced oregano
2 teaspoons dried mixed herbs, such as Herbes de Provence
2 bay leaves

For the White Sauce:
3 cups milk
1 bay leaf
4 cloves
2 large pearl onions or boiling onions, peeled
3 tablespoons butter
2 tablespoons sifted all-purpose flour
Rupena's Secret Beef and Pork Seasoning to taste
Pinch of nutmeg

For the Lasagna:
8 ounces dried lasagna noodles
1 pound ricotta cheese
1 1/2 cups freshly grated Parmesan cheese

Heat 1 tablespoon of olive oil in a nonstick sauté pan. Prick the sausages all over with a fork and sauté over medium heat until brown on all sides, about 5 or 6 minutes. Remove and drain on paper towels; when cool enough, cut into slices, chop, and set aside.

In a mixing bowl, combine the ground beef, garlic, onion, bread crumbs, egg yolks, parsley, and oregano. Season with Rupena's Secret Beef and Pork Seasoning and form into small meatballs, about the size of large olives; there should be about 30 meatballs. Heat the tablespoon of olive oil in the same sauté pan and cook the meatballs over medium-high heat until browned on all sides, about 5 or 6 minutes. Remove, drain on paper towels, and set aside. When cool, cut the meatballs in half.
To prepare the tomato sauce, heat the olive oil in a saucepan, add the garlic and onion, and sauté over medium-high heat for 5 minutes. Add the tomatoes, tomato paste, wine, honey, oregano, dried herbs, and bay leaves, stir well, and bring to a boil. Season with Rupena's Secret Beef and Pork Seasoning, add the sausage and meatballs, reduce the heat to medium-low and simmer, uncovered, for 20 minutes. Remove the bay leaves.

Meanwhile, prepare the white sauce. Place the milk and bay leaf in a small saucepan. Stick 2 cloves in each onion, add to the pan, and bring to a boil. Turn off the heat and let infuse for 20 minutes, uncovered. Strain, discarding the solids. Melt the butter in a separate saucepan and when it begins to bubble, add the flour. Stir together over medium heat to form a thick paste or roux. Gradually stir in the infused milk, bring to a boil, and simmer, stirring frequently, for 5 or 6 minutes. Season with Rupena's Secret Beef and Pork Seasoning and nutmeg. Keep warm.

Meanwhile, bring a large saucepan of salted water to a boil and add the lasagna. Cook until just al dente, about 10 minutes or according to package directions. Drain and rinse the lasagna in cold water. Spread in a single layer on a wet towel to prevent it from sticking.

Preheat the oven to 350 degrees F.

Using a lightly greased 9 by 12-inch baking dish, ladle in half of the white sauce and top with one-third of tomato sauce with meatballs and sausage. Cover with a layer of lasagna noodles, and then all of the ricotta, spreading it out gently and evenly. Cover with one-third of the tomato sauce and another layer of lasagna noodles. Top with the remaining white sauce and finally the remaining tomato sauce. Sprinkle with the Parmesan cheese.

Bake the lasagna in the oven for about 40 minutes, until the top is golden and bubbly (cover with foil if the top browns too quickly). Remove from the oven and let sit for 10 minutes before serving.
Notes: If using smaller pans, just keep alternating the various layers until the ingredients are all used up. If you prefer a milder filling, use plain Italian sausage rather than the spicy type.

Serves 4 to 6


Filet Mignon Madeira

Ingredients:
1 cup Madeira wine
2 cups brown stock, preferably unsalted (this is usually available in a butcher or gourmet shop in the refrigerator case. If you cannot get brown stock, use unsalted beef stock.)
1/4 cup minced fresh chives or scallions
1/4 bay leaf
1/2 teaspoon coarsely cracked black pepper
1/4 teaspoon dried thyme, crushed
1 tablespoon vegetable oil
Six 6-to 8-ounce boneless filet mignons, 1 1/2 inches thick
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
3 tablespoons minced fresh chives or parsley for garnish

To Make The Sauce:
In a 2-quart saucepan over medium heat, combine the Madeira, brown stock, 1/4 cup chives or scallions, bay leaf, black pepper, and thyme. Simmer for about 30 minutes, or until the liquid has evaporated and only 3/4 cup remains. Strain out the solids and reserve the liquid for later.

To Cook The Filet Mignons:
Preheat the oven to 400 degrees F. Brush a large ovenproof iron skillet (which will accommodate the filet mignons in a single layer, without crowding) with the oil and over high heat, heat until hot. Add the filets and sear for about 2 minutes per side. Transfer the skillet to the oven and cook for 8 to 10 minutes for rare. Cook for an additional 2 minutes for medium rare, or keep cooking until you reach the desired degree of doneness.

Very carefully remove the skillet from the oven and transfer the beef to a carving board. Holding the handle of the skillet with potholders (it is still very hot from the oven), add the sauce and bring it to a boil with the cream; simmer for a minute. Remove the sauce from the heat and season with salt and pepper.

To Serve The Filets:
Slice the beef into 1/4-inch slices and center them on dinner plates. Spoon the sauce with chives or parsley.

Serves 6


Old Fashioned Meat Loaf

Ingredients:
2 tablespoons vegetable oil
1 large yellow onion, chopped
1 carrot, peeled and finely chopped
2 cloves garlic, minced
2 lb (1 kg) lean ground chuck
1 1/2 cups (3 oz/90 g) fresh breadcrumbs
2 eggs, lightly beaten
1 1/2 teaspoon Rupena's Secret Beef and Pork Seasoning
1/4 teaspoon dried thyme leaves, crumbled
1/4 cup finely chopped fresh parsley
1 tablespoon Worcestershire sauce
2/3 cup (5 fl oz/160 ml) catsup (tomato sauce)
1/2 cup (4 fl oz/125 ml) tomato sauce, plus tomato sauce for serving, optional

In a nonstick frying pan over medium heat, warm the vegetable oil. Add the onion and carrot and sauté, stirring occasionally, until the carrot begins to soften and the onion is almost translucent, 4-5 minutes. Add the garlic and sauté for 1 minute longer. Remove from the heat and set aside to cool.

Preheat an oven to 350°F (180°C). Lightly oil a 9-by-5-by-3-inch (23-by-13-by-7.5-cm) loaf pan. In a large bowl, combine the beef, breadcrumbs and the cooled vegetable mixture.

In a medium bowl, whisk together the eggs, Rupena's Secret Beef and Pork Seasoning, thyme, parsley, Worcestershire sauce and catsup until combined. Pour the egg mixture over the beef mixture. Using your hands, mix the ingredients together, handling just enough to combine evenly. Do not overmix or the loaf will be too compact and dry.

Pat the meat mixture gently into the prepared loaf pan; don’t press too firmly. Pour the 1/2 cup (4 fl. oz./125 ml) tomato sauce evenly over the top. Bake until the loaf has begun to shrink from the sides of the pan and an instant-read thermometer inserted into the center registers 150°F (66°C), about 1 1/4 hours. Transfer to a rack and let cool for 10 minutes.

Cut the meat loaf into thick slices and, using a spatula, lift out of the pan and place on warmed individual plates. Serve warm or cold, accompanied with more of the tomato sauce, if desired.

Serves 6


Picadillo

Ingredients:
1 1/4 pounds ground beef
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1/2 cup beer
1 1/3 cups drained chopped canned tomatoes (one 15-ounce can)
2 tablespoons tomato paste
2 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1 3/4 teaspoons Rupena's Secret Beef and Pork Seasoning
1/4 teaspoon Tabasco sauce
2 tablespoons cooking oil
1 pound baking potatoes (about 2), peeled and cut into 1/2-inch pieces
1/2 cup raisins
1/2 cup quartered and pitted green olives

In a large stainless-steel frying pan, cook the ground beef until it is no longer pink. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes.

Stir in the beer, tomatoes, tomato paste, cumin, coriander, Rupena's Secret Beef and Pork Seasoning, and Tabasco sauce and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
Meanwhile, in a large nonstick frying pan, heat the oil over moderately high heat.

Add the potatoes and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the potatoes, raisins, and olives to the meat mixture. Cook, covered, until the potatoes are just done, about 10 minutes longer.

Serves 4


Sizzlin Fajitas

Ingredients:
1 cup loosely packed fresh cilantro leaves
4 tablespoons light olive oil or canola oil
2 tablespoons fresh lime juice
1/2 teaspoon Rupena's Secret Beef and Pork Seasoning
8 large flour tortillas
1 red bell pepper, cored, seeded, and cut into 1/4-inch strips
1 yellow bell pepper, cored, seeded, and cut into 1/4-inch strips
1 chili, cored, seeded, and cut into 1/4-inch strips
1 small yellow onion, peeled, halved lengthwise, and cut into thin strips
1 medium avocado, pitted, peeled, and cut into thin slices
1 cup good-quality bottled salsa

Place the steak in a glass or ceramic baking dish. In a food processor or blender, purée the green onions, jalapeño, cilantro, 3 tablespoons of the oil, lime juice, Rupena's Secret Beef and Pork Seasoning. Pour the mixture over the steak and turn to coat both sides evenly. Cover and marinate at room temperature for 1 to 2 hours, turning at least once.

Wrap the tortillas in foil and warm in the oven at 150°F while you cook the steak and vegetables.
Preheat a grill pan over medium heat until very hot. Brush the peppers and onions with the remaining tablespoon of olive oil. Add the vegetables to the grill pan and cook, turning often with tongs until softened, about 4 minutes. Transfer to a glass or nonreactive metal bowl and cover to keep warm. Drain the marinade from the steak, place the steak in the hot grill pan, and grill for 4 minutes. Turn and cook until seared and nicely browned. Transfer the steak to a cutting board and cover loosely with foil. Let rest for 5 minutes, and then carve the meat across the grain into 1/4-inch thick slices. Cut these slices lengthwise in thirds and season with Rupena's Secret Beef and Pork Seasoning. Arrange the meat on a platter with the peppers and onions. Serve with the avocado, salsa, and the warmed tortillas, wrapping a few pieces of meat and some vegetables inside each one.

Serves 4


BBQ Steak Teriyaki

Ingredients:
1 1/2 pounds flank steak
1 (10 ounce) bottle teriyaki sauce
1 teaspoon ground ginger
1 tablespoon dark sesame oil
1 tablespoon grated orange zest
1/4 cup apple cider vinegar
1/4 cup water
1/8 teaspoon cayenne pepper
2 cloves garlic, minced

In a medium bowl, mix together teriyaki sauce, ginger, sesame oil, orange zest, vinegar, water, cayenne pepper and garlic. Place steak in a shallow dish, and pour marinade over meat. Cover, and refrigerate for at least 2 hours.

Preheat grill for high heat.

Lightly oil the grate, and place meat on grill. Cook for 3 to 5 minutes per side. Test for doneness.

Serves 6


Honey Mustard Steak

Ingredients:
1/2 cup spicy brown mustard
2 tablespoons apple juice
1 teaspoon ground cinnamon
1 tablespoon honey
1 1/2 pounds sirloin steak, trimmed of fat

Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, set to medium heat.

In a small bowl, combine the mustard, apple juice, cinnamon and honey. Brush one side of the steak with the sauce. Grill and turn, adding more sauce.

Grill to desired doneness: 14 minutes for rare (140 degrees F or 60 degrees C), 20 minutes for medium (160 degrees F or 70 degrees C), or 26 minutes for well done (170 degrees F or 75 degrees C) and serve.

Makes 6 Servings


London Broil

Ingredients:
1 clove garlic, minced
1 1/2 teaspoon Rupena's Secret Beef and Pork Seasoning
3 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon vegetable oil
1/2 teaspoon dried oregano
1 - 4 pound flank steak

In a small bowl, mix together garlic, Rupena's Secret Beef and Pork Seasoning, soy sauce, ketchup, vegetable oil, and oregano.

Score both sides of the meat, diamond cut, about 1/8 inch. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours or overnight. Flip over every few hours.

Preheat grill for high heat.

Lightly oil grate, and place meat on grill. Cook for 3 to 7 minutes per side, depending on doneness preference.

Makes 8-10 Servings


Sirloin Steak with Garlic Butter

Ingredients:
1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 - 1/2 inch thick sirloin steaks
Rupena's Secret Beef and Pork Seasoning to taste

Preheat grill for high heat.

In a small saucepan, melt butter over medium low heat with garlic powder and minced garlic. Set aside.
Sprinkle both sides of each steak with Rupena's Secret Beef and Pork Seasoning.

Lightly oil grate, and place meat on grill. Cook for 4 to 5 minutes per side. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Makes 4 Servings


Spicy Burgers

Ingredients:
3 pounds ground beef
2 teaspoons minced garlic
1 1/2 teaspoons Rupena's Secret Beef and Pork Seasoning
fresh jalapeno peppers, deseeded and coarsely chopped
1 small fresh poblano pepper, coarsely chopped
1 teaspoon red chili flakes
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin

Preheat grill to high.

In a large bowl mix the beef, Rupena's Secret Beef and Pork Seasoning, garlic, jalapenos, poblano, habanero, chili flakes, cilantro and cumin together. Form into patties.

Lightly oil grate. Place burgers on grill and cook for 3 to 4 minutes per side, or until done.

Makes 10 Servings


Steak and Rice

Ingredients:
1 1/2 pounds round steak
2 tablespoons vegetable oil
1 green bell pepper
1 (28 ounce) can diced tomatoes
4 tablespoons cornstarch
1 (1 ounce cube) beef bouillon
1/4 cup soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
2 cups water

1 cup rice
2 cups water

Trim any fat from round steak and slice meat into thin 2 to 3 inch long strips. Remove the seeds and core from the green bell pepper, and slice into thin 3 inch long strips.

In a large frying pan over medium to high heat add oil and cook meat until medium rare, add peppers and continue cooking until meat is browned.

Reduce heat to simmer and add tomatoes, soy sauce, garlic powder, black pepper and ginger. Cover and simmer 10 minutes.

Dissolve bouillon cube and cornstarch in 2 cups water and stir well before adding to simmering beef. Cover and simmer 10 minutes, stirring occasionally, until sauce resembles the consistency of gravy. Remove from heat and serve over a bed of rice.

To cook rice:
In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover and reduce heat to a simmer. Simmer for 20 minutes.

Makes 4 to 6 Servings