Dipping Sauce:
1.     1 tablespoon olive oil
2.     1 medium onion, finely chopped
3.     3 cloves garlic, minced
4.     2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped
5.     1/2 cup dry white wine
6.     2 tablespoons tomato paste
7.     3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons minced fresh thyme
8.     1 cup ready-to-serve beef broth
9.     2 teaspoons cornstarch

Instructions

1. Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.

2. Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.

3. Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.

4. Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Serve with dipping sauce.

Nutrition information per serving: 235 calories; 28 g protein; 8 g carbohydrate; 9 g fat; 689 mg sodium; 76 mg cholesterol; 4.3 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 3.9 mg iron; 5.7 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.

Mustard & Lavender Encrusted Smoked Ribeye with Olive Pesto

Please note, this recipe calls for a home smoker (available at kitchen stores and on the web).

Steak Ingredients:
1 ribeye steak, cut 1 inch thick (12 ounces)
3/4 teaspoon coarse grind black pepper
1/4 teaspoon kosher salt
Rub Ingredients:
2 tablespoons Dijon-style coarse-grain mustard
1 tablespoon chopped fresh thyme
1/4 teaspoon finely chopped fresh lavender leaves or 1/8 teaspoon dried lavender

Pesto Ingredients:
2 tablespoons olive tapenade
1 tablespoon grated Parmesan cheese
1 tablespoon finely chopped walnuts
2 teaspoons finely chopped fresh parsley

Steal This Recipe® Step by Step Instructions:
Press pepper evenly onto beef steak.
Combine rub ingredients; spread evenly onto one side of steak.
Prepare and preheat smoker according to manufacturer's directions.
Place steak, mustard-side-up, into smoker and smoke according to manufacturer's directions or until instant-read thermometer registers 145°F for medium rare; 160°F for medium.
Meanwhile, prepare the Pesto - combine the pesto ingredients in small bowl.
Carve the steak into slices; season with salt.
Serve the steaks with pesto on top and garnish with thinly shaved slices of Parmesan cheese.

Sante Fe Soup

Ingredients

1 lb lean ground beef

1 large onion

1 envelope ranch dressing mix

1 envelope taco seasoning mix

1 can corn, drained

2 cups water

1 can black beans, undrained

1 can pinto beans, undrained

1 can kidney beans, undrained

1 can diced tomatoes, undrained

1 can diced tomatoes with chiles, undrained

Instructions

Brown ground beef in skillet. Drain and rinse beef to remove excess fat. Cook onion in same skillet until tender. In a stockpot, add remaining ingredients, including onion and beef, mixing well. Bring to a boil, reduce heat and simmer for two hours. Serve and enjoy!

Top individual servings with grated cheddar cheese, sour cream, sliced green onions and tortilla chips.

Recipe courtesy of Peggy Storey and Sylvia Waldron.

Total Recipe Time: 2 ½ hours

Makes: 6 to 8 servings

Corned Beef Brisket with Roasted
Vegetables and Lemon-Mustard Sauce
Ingredients

3 1/2 to 4 lbs boneless corned beef brisket with seasoning packet (if seasoning packet not included, use 1 1/4 tsp. pickling spice) 6 medium cloves garlic, peeled

2 tsp black peppercorns

2 c water

1 lb carrots, cut into 2 1/2 x 1/2 inch pieces

1 lb parsnips, cut into 2 l/2 x 1/2 inch pieces

1 lb savoy (or regular green) cabbage, cut into 4 wedges

2 tbsp olive oil

1/2 tsp salt

1/4 tsp ground black pepper

Lemon-Mustard Sauce Ingredients

1 tbsp olive oil

2 tbsp finely chopped shallot (or sweet onion)

2/3 c sour cream

1/3 c Dijon-style mustard

1 tbsp lemon juice

1 tbsp chopped fresh dill

1 tsp honey

Salt and Pepper

1 tsp honey

Salt and Pepper

Lemon-Mustard Sauce:

Heat olive oil in small saucepan over medium heat. Add finely chopped shallot or onion; cook and stir about 2 minutes or until tender. Remove from heat; cool 1 minute. Stir in sour cream, Dijon-style mustard, lemon juice. chopped fresh dill and honey. Season with 1/4 tsp each salt and pepper. Cover; set aside.

Instructions

Position oven racks in upper and lower thirds of oven. Heat oven to 350 degrees F.

1. Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet (or pickling spice) and peppercorns around brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350 degree oven 3 to 3 1/2 hours or until brisket is fork-tender.

2. Meanwhile, place carrots, parsnips and cabbage on rimmed baking sheet. Drizzle with oil and toss gently to coat. Season with salt and ground pepper. Cover with aluminum foil. Roast in lower third of 350 degree oven with brisket 55 minutes. Uncover, continue roasting 10 to 15 minutes or until vegetables are tender and begin to brown.

3. Prepare Lemon-Mustard Sauce.

4. Remove brisket from roasting pan. Carve brisket diagnonally across the grain into thin slices. Serve with roasted vegetables and Lemon-Mustard Sauce.

Nutritional Information Per Serving

Nutrition information per serving, including 2 tablespoons Lemon-Mustard Sauce:

394 calories; 26 g fat (9 g saturated fact; 12 g monounsaturated fat); 93 mg cholesterol; 1682 mg solium; 23 g carbohydrate; 5.5 g fiber, 20 g protein, 3.4. mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 2.8 mg iron; 30.3 mcg selenium; 4.5 mg zinc.

The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.

GEORGIA BEEF BOARD FEATURED RECIPE

Grilled T-Bone Steak for Two

Ingredients

1 beef T-Bone steak, cut 1 inch thick (about 1 pound)
1 teaspoon steak seasoning

Sauces:

Wasabi, Citrus, Coffee and Mole Sauces (recipes follow)

Instructions

Prepare desired Sauce(s); set aside.
Press steak seasoning evenly onto beef steak. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes (over medium heat on preheated gas grill, covered, 15 to 19 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
Remove bone; carve steak crosswise into slices. Serve with sauce(s).

Mole Sauce (Spring): Combine 1 can (8 ounces) tomato sauce, 1/4 cup water, 1/4 cup raisins, 1 tablespoon unsweetened cocoa powder, 2 teaspoons packed brown sugar, 1 teaspoon minced garlic, 3/4 teaspoon ground ancho chile powder and 1/4 teaspoon salt in small saucepan; bring to a boil. Reduce heat; simmer 10 minutes to blend flavors, stirring occasionally. Carefully pour hot sauce in food processor or blender container. Cover; process 30 seconds or until smooth, adding 1 to 2 tablespoons water to thin sauce, if necessary. Return to saucepan; keep warm until ready to use. Makes 1 cup

Lemon-Pesto Sauce (Summer): Combine 3 tablespoons basil pesto sauce, 1 tablespoon fresh lemon juice, 1 teaspoon grated lemon peel and 1/4 teaspoon coarse grind black pepper in small bowl. Makes 1/4 cup

Wasabi Sauce (Fall): Combine 3 tablespoons maple syrup, 2 tablespoons reduced-sodium soy sauce, 1-1/2 teaspoons wasabi paste and 1 teaspoon minced fresh ginger in small bowl. Makes about 1/3 cup

Coffee Sauce (Winter): Combine 1/2 cup strong brewed coffee, 1-1/2 tablespoons packed brown sugar, 1 tablespoon balsamic vinegar, 1-1/2 teaspoons cornstarch and 1 teaspoon smoked paprika in small saucepan; bring to a boil. Reduce heat; simmer 4 to 5 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in 1 tablespoon butter, 1/4 teaspoon salt and 1/8 teaspoon pepper; keep warm until ready to use. Makes about 1/2 cup

Take a break between holiday celebrations with Southwest Crescent Pie, a simple, family-pleasing, one-dish meal featuring ground beef. A green salad of pre-washed greens is an easy accompaniment.

Ingredients

1 pound ground beef (80% to 85% lean)

1 can (15 to 16 ounces) chili beans in chili sauce

1 can (14-1/2 to 15 ounces) chili-seasoned stewed tomatoes, undrained

1/2 cup frozen or drained canned Mexican-style corn

1 package (8 ounces) refrigerated crescent dinner rolls

1/2 cup shredded Cheddar-Jack cheese with jalapeño peppers

Instructions

Heat oven to 375°F. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
Stir in beans, tomatoes and corn; bring to a boil. Cook about 10 minutes or until most of the liquid has evaporated, stirring occasionally.
Meanwhile separate crescent roll dough into 8 triangles. Line 9-inch pie plate with dough triangles, placing narrow tips toward center. Firmly press edges of dough together to form crust. Bake in 375°F oven 10 minutes. Remove from oven.
Spoon beef mixture into crust. Sprinkle with cheese. Bake 8 to 10 minutes or until edges of crust are golden brown and cheese is melted.

Nutrition information per serving: 653 calories; 32 g fat (12 g saturated fat; 7 g monounsaturated fat); 87 mg cholesterol; 1482 mg sodium; 52 g carbohydrate; 7.3 g fiber; 36 g protein; 4.6 mg niacin; 0.4 mg vitamin B6; 2.5 mcg vitamin B12; 5.2 mg iron; 18.7 mcg selenium; 5.6 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Southwest Crescent Pie

GEORGIA BEEF BOARD

100 CATTLEMEN'S DRIVE

P O BOX 24570

MACON, GEORGIA 31212

478-474-1815/877-444-BEEF

WWW.GABEEF.ORG

Merry Christmas from your friends at the Georgia Beef Board

In the holiday frenzy, it's easy to set aside nutrition for convenience. Choose one of the 29 nutrient-rich, lean cuts of beef to ensure your family is eating healthy.

Here's a quick dinner solution for busy days: Marinate lean top sirloin steak with prepared dressing, and pan-broil to juicy perfection. Serve with brown rice mixed with colorful vegetables.

Beef Steak with Brown Rice & Vegetables

Ingredients

1 boneless beef top sirloin steak, cut 3/4 inch thick (about 1 pound)

1/3 cup plus 2 tablespoons non-creamy Caesar dressing

2 teaspoons lemon pepper

1 cup uncooked instant brown rice

2 cups frozen vegetable mixture, such as baby green and yellow beans and carrots

2 tablespoons shredded Parmesan cheese (optional)

Instructions

Cut beef steak crosswise into four equal pieces. Place steaks and 1/3 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes. Remove steaks from marinade; discard marinade. Season steaks with lemon pepper.

Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook about 8 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

Meanwhile, cook rice according to package directions, including salt but omitting butter. When adding rice to saucepan, stir in vegetables. When rice is done, stir in remaining 2 tablespoons dressing. Serve with steaks. Sprinkle with cheese, if desired.

Georgia Beef Board
Featured Recipe

Provencal Beef Stew Served in a Roasted Pumpkin

Is there anything better than the rich, warm scents of spices and stews and all sorts of other fall-inspired foods.. Try something different this Thanksgiving using pumpkin in a new way! Most people associate pumpkins with pies and other sweet treats, but why not use this amazing gourd as a serving dish for an incredible beef stew. "Provencal Beef Stew" is a Mediterranean inspired recipe combining the succulent flavors of a traditional beef stew with flavorsome ingredients found in California's Napa and Sonoma valleys. Rich and flavorful, lean and packed full of essential nutrients, "Provencal Beef Stew" served in a roasted pumpkin will be an easy winner with your household, your waistline and your budget.

PROVENCAL BEEF STEW

SERVED IN A ROASTED PUMPKIN

Ingredients
6 small (6-7 inch diameter) pumpkins or 1 medium (10 inch diameter)
2 pounds boneless beef chuck shoulder roast, cut into 1 inch pieces
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
4 teaspoons olive oil, divided
1 cup chopped onion
1 tablespoon minced garlic
1 cut dry red wine
3 cups ready-to-serve beef broth
1 can (14 1/2 oz) diced tomatoes with garlic, undrained
1 tablespoon herbes de Provence*
1 pound new potatoes, cut into quarters
2 small zucchini, cut lengthwise in half, then cut lengthwise in half again, then crosswise into 1/2 inch thick slices
2 small yellow squash, cut lengthwise in half, then cut lengthwise in half again, then crosswise into 1/2 inch thick slices
1/2 cup nicoise olives, pitted and cut in half (Greek kalamata olives can be substituted)
1/4 cup chopped fresh basil
Grated Parmesan cheese (optional)
*Can be found in the spice section of your local grocers

Instructions
1. Combine flour, salt and pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture.
2. Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining 2 teaspoons oil and remaining beef. Remove beef from stockpot.
3. Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender. Add wine; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in broth, tomatoes, herbes de Provence and reserved flour mixture. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 hours or until beef is fork-tender.
4. Preheat oven on broil setting. Cut top off of pumpkins and scoop out seeds like you are carving a jack o'lantern. Place pumpkins on a cookie sheet and broil for 10-15 minutes or until pumpkin is nicely browned. If desired, some of the pumpkin flesh may be cut from inside the shell and cubed to be added into the stew with the other vegetables.
5. Add potatoes, zucchini and yellow squash to stockpot after beef is tender, continue simmering, covered 15 minutes or until potatoes are tender. Add olives and basil; cook, uncovered 2 to 3 minutes or until olives are heated through. Ladle into individual or larger roasted pumpkins. Serve with cheese if desired.

Nutritional Information
Nutrition information per serving: 358 calories; 11 g fat (3 g saturated fat; 6 g monounsaturated fat); 80 mg cholesterol; 1179 mg sodium; 31 g carbohydrate; 4.1 g fiber; 30 g protein; 4.4 mg niacin; 0.6 mg vitamin B6; 2.5 mcg vitamin B12; 6.0 mg iron; 28.9 mcg selenium; 7.3 mg zinc.

Cooking Tips

Niçoise olives are from the Provence region of France. Small, oval and purplish-brown in color, they are packed in olive oil and have a nutty, mellow flavor. Greek Kalamata olives may be substituted for niçoise olives.

Herbes de Provence is a dried herb blend used in the cooking of southern France. Often sold in small clay crocks in supermarkets, it's commonly a blend of basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme.

Get Up And Go Beef Burritos!
Georgia Beef Board Featured Recipe

Harness the Power of the Grill

Greetings!

Summertime is ripe with events that call for alfresco dining. Prepare easy and delicious beef dishes to go, like steak wraps and sandwiches, for theatre and concerts in the park.

Nothing satisfies your family's hunger - and nutritional needs - like beef. Packed with ten essential nutrients, beef helps fuel healthy and active lifestyles at all life stages. High-quality proteins, like lean beef, provide the right amounts of essential amino acids, or "building blocks," the body needs, and function properly. And with the wide variety of lean and affordable cuts of beef, you and your family can feel good about enjoying beef as often as you like.

Did You Know?
You can grill once and eat twice. Make extra steak and turn leftovers into wraps for a picnic the next day.

Get Up and Go Beef Burritos!

Ingredients
1 pound boneless beef top sirloin steak, cut 1 inch thick
1/2 teaspoon dried Mexican seasoning
Salt
2 eggs, slightly beaten
2 egg whites, slightly beaten
2 tablespoons water
4 medium spinach or flour tortillas (10-inch diameter), warmed
1/2 cup prepared thick-and-chunky salsa
1/2 cup shredded reduced fat Cheddar cheese
Toppings: Fat free dairy sour cream, additional prepared thick-and-chunky salsa (optional)

Instructions
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef strips and Mexican seasoning in medium bowl; toss to coat.
Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Season with salt, as desired; keep warm. Wipe out skillet using paper towels, if necessary.
Combine whole eggs, egg whites and water in small bowl. Spray same skillet with cooking spray; heat over medium-low heat until hot. Add egg mixture; cook and stir 1 to 2 minutes or until scrambled and just set.
Layer 1/4 of beef on each tortilla, leaving 1-1/2-inch border on right and left sides; top with 2 tablespoons salsa, 1/4 of eggs and 2 tablespoons cheese. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up tightly. Serve with toppings, if desired.

Nutrition information per serving: 459 calories; 14 g fat (5 g saturated fat; 6 g monounsaturated fat); 158 mg cholesterol; 917 mg sodium; 41 g carbohydrate; 2.2 g fiber; 40 g protein; 10.0 mg niacin; 0.6 mg vitamin B6; 1.7 mcg vitamin B12; 4.6 mg iron; 59.8 mcg selenium; 5.8 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Nutrition information per serving (using 1 cup egg substitute ~ 1/4 cup = 1 egg): 467 calories; 14 g fat (4 g saturated fat; 6 g monounsaturated fat); 53 mg cholesterol; 965 mg sodium; 41 g carbohydrate; 2.2 g fiber; 43 g protein; 10.1 mg niacin; 0.6 mg vitamin B6; 1.7 mcg vitamin B12; 5.4 mg iron; 64.1 mcg selenium; 6.3 mg zinc