TOMATO-BASIL BEEF ROAST
Plate up this Tomato-Basil Beef Roast for a hearty dish with incredible flavor. Requiring just four ingredients, this Tomato-Basil Beef Roast wins points for being easy to make and also delicious to eat!
Provided by My Food and Family
Categories Beef
Time 2h35m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Cook meat in Dutch oven or large deep skillet sprayed with cooking spray on medium-high heat 3 to 5 min. on each side or until evenly browned on both sides.
- Pour Worcestershire sauce over meat; bring to boil. Cover; simmer on medium-low heat 20 min.
- Mix pasta sauce and sugar until blended; pour over meat. Simmer an additional 1-1/2 to 2 hours or until meat is tender, turning occasionally.
- Transfer meat to platter. Let stand 5 min. before serving topped with the pasta sauce mixture.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 780 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 13 g, Protein 21 g
ROAST BEEF WITH TOMATO, BASIL AND OLIVE STUFFING
Make and share this Roast Beef With Tomato, Basil and Olive Stuffing recipe from Food.com.
Provided by Sara 76
Categories Roast Beef
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- To open beef out flat make a cut into the side of the beef until almost through, then open like a book.
- Combine the stuffing mix, olives, pinenuts, lemon zest, basil and pepper.
- Combine tomato paste & water, pour into stuffing mixture and mix well.
- Spread evenly over the opened surface of the beef, leaving a 1cm border at each edge, fold over top flap of beef and secure with skewers.
- Place beef in a baking dish, pour some water in the bottom of the baking dish and bake at 180C for 1 1/4 hours. Remove from oven. Lightly cover with foil and set aside to rest for 10 minutes.
- Cut into slices and serve with gravy & vegetables.
Nutrition Facts : Calories 342.9, Fat 16.5, SaturatedFat 5.4, Cholesterol 118.3, Sodium 272.4, Carbohydrate 4, Fiber 1.1, Sugar 2.1, Protein 45.8
STIR-FRIED BEEF WITH TOMATO AND BASIL
Steps:
- Cut the beef lengthwise into thin 2-inch long strips. Toss the beef with 2 teaspoons cornstarch, 1 teaspoon vegetable oil, the salt, and pepper. Cover and refrigerate for 30 minutes.
- Cut the onion into 1-inch squares. Cut the tomatoes into 8 wedges. Wash the basil and pat dry. In a small bowl, combine the remaining 2 teaspoons cornstarch and 1 tablespoon water and set aside.
- Heat a nonstick skillet over high heat. Add the remaining 4 teaspoons vegetable oil, the beef, garlic, and onion and stir-fry for 1 minute, or until the meat browns. Continue stirring for about 2 minutes over high heat. Stir in the hoisin sauce and cornstarch mixture. As the mixture begins to thicken, after about 1 minute, add the tomatoes and basil, stir for 1 minute. Divide among plates and serve.
TOMATO-BASIL STEAK
We grow the basil and bell peppers I use in this dish. It's easy to prepare, yet so rich and delicious. -Sheryl Little, Sherwood, Arkansas
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place steaks in a 4-qt. slow cooker. Add mushrooms and pepper. In a small bowl, mix tomatoes, tomato sauce, soup mix and basil; pour over top., Cook, covered, on low 6-8 hours or until beef and vegetables are tender. Serve with rice.
Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 1116mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 32g protein.
ROAST BEEF, BASIL, AND SPICY TOMATO CHUTNEY LAVASH SANDWICHES
Categories Sandwich Beef Leafy Green Herb Vegetable Brunch No-Cook Picnic Super Bowl Lunch Basil Arugula Summer Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 small sandwiches
Number Of Ingredients 8
Steps:
- Quarter lavash and spread 1 side of each quarter evenly with 1 tablespoon chutney, leaving a 1/2-inch border all around. On each quarter arrange about 1‚ slices roast beef in one layer over chutney and season with salt and pepper. Spread 1 tablespoon chutney evenly over roast beef and top with basil, arugula, and salt and pepper to taste. Tightly roll up each lavash around filling into a cone and wrap individually in wax paper and plastic wrap. Sandwiches may be made 6 hours ahead and chilled, wrapped in plastic wrap.
- Garnish sandwiches with arugula and basil and serve with chutney.
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