Beef And Blue Cheese Salad Recipes

BEEF AND BLUE CHEESE SALAD

Steps:

• In tightly covered container, shake dressing and Worcestershire sauce.
• Divide salad greens among 4 plates. Top with remaining ingredients. Serve with dressing.

BEEF GOULASH WITH BLUE CHEESE

Steps:

• Heat the olive oil in a Dutch oven or pot over medium-high heat, add the beef and cook to brown. Add the garlic, onions, peppers, paprika and some salt and pepper. Partially cover and cook to tender, 6 to 8 minutes, stirring occasionally. Add the stock and tomatoes, and simmer to combine the flavors.
• Cool the goulash and store for a make-ahead meal. Reheat over medium heat, adding a splash of stock or water if mixture is too thick.
• To serve, bring a large pot of water to boil for the pasta while the sauce reheats. Salt the water and cook the macaroni to al dente. Reserve a little starchy cooking water before draining.
• Stir a few spoons of sour cream into the goulash. Incorporate the macaroni into the goulash and add the starchy water as you go to keep the mixture from becoming too dry.
• Top the goulash with blue cheese crumbles and herbs, and serve.

STIR FRIED BEEF AND BLUE CHEESE SALAD

Steps:

• Cut beef into thin strips. In a wok or large skillet, heat 1 tablespoon oil until very hot.
• Add beef and stir fry for 2-3 minutes, until beef is browned outside but still pink in the center. Remove to a plate.
• Add remaining oil to wok and heat until hot. Add mushrooms and red onion and stir fry for 2-3 minutes, or until onion is tender.
• Add vinegar, mustard, garlic salt, pepper and tomato and toss to blend well.
• Return sautéed beef to wok and add blue cheese. Toss to mix. Serve on lettuce lined plates.

BEEF AND BLUE CHEESE SALAD

Steps:

• In a small bowl, soak the raisins in the whiskey for 1 hour. Drain.
• In a medium bowl, combine the mayonnaise, parsley, buttermilk, lemon juice, and vinegar. Whisk until smooth. Add blue cheese crumbles and stir to combine. Add salt and pepper to taste. Refrigerate for 1 hour.
• Grill the steak to desired doneness and let rest for 10 minutes.
• Divide the lettuce onto 6 serving plates and spoon the dressing over each. Slice the beef and arrange on top of the salad. Sprinkle the raisins over the lettuce.