You Are Here: Interstitial Cystitis Network> The IC Chef - Beef & Lamb Dishes


Beef Fillet in Filo


  • 2lb fillet of beef - tied into shape if necessary
  • 1 clove or 3 of garlic
  • filo pastry 3-4 large sheets
  • Melted butter/olive oil

Cut garlic into slivers and stab beef - push slivers into the stab wounds

Brown the fillet of beef in frying pan briefly. Roast 10 minutes in 180 oven

Chill 30 minutes

Wrap in filo, brushing between the layers with olive oil/melted butter. Roast at 180 for 20 minutes

Return to top

Rush-Hour Beef Stroganoff


  • 1 pound lean ground beef
  • 1/2 cup dry sherry
  • 1 can cream of mushroom soup
  • Hot cooked noodles

Place ground beef in a medium-size frying pan and cook over medium heat until no trace of pink remains. With a fork or whisk, stir sherry into soup and spoon over cooked ground beef. Stir over medium heat until heated through. Serve over hot cooked noodles (follow package instructions for cooking noodles)

Return to top

Beef Rib Eye Roast w/ Potatoes, Mushrooms, and Fancy Pan Gravy


  • 1 tbs. chopped fresh rosemary leaves
  • 2 garlic cloves, minced
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 beef rib eye roast (about 4 lbs.)
  • 1 tbs. vegetable oil
  • 4 lbs. small new potatoes cut in half
  • 1 lbs. large white mushrooms, quartered
  • 1 tbs. butter, softened
  • 1 tbs. flour
  • 1 (14-1/2 oz.) can beef broth

Preheat oven to 350F. In a small bowl mix together the rosemary, garlic, salt, and pepper; spread evenly over the surface of the roast. Place roast, fat-side-up on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the roast, place pan in the center of the oven, and cook for 40 minutes. Remove pan from oven. Toss potatoes with oil and add to the pan, stir to coat with the juices, and season with salt and pepper.

Return pan to oven and continue to cook for 20 minutes. Add the mushrooms, stir to coat, and continue cooking for 40 more minutes. Mix together the butter and flour and set aside. Remove roast (thermometer should read 130F) to a cutting surface and let sit 15 minutes before carving; place vegetables on a serving platter. Pour the pan juices into a small saucepan and skim off the fat. Add the additional beef broth, bring to a boil and let cook for 3 minutes. Lower the heat, add the butter and flour mixture and whisk carefully to incorporate. Carve beef and serve with gravy, mushrooms, and potatoes.

Return to top

Sizzling Steaks with Toasted Garlic Sauce


  • 4 lean steaks (about 5-oz. each)
  • Ground or fresh basil
  • Ground or fresh rosemary
  • 1 Tbl. olive oil
  • 5 cloves garlic, minced
  • 1/2 cup beef broth
  • 1 Tbl. Butter

Season steaks with basil and.rosemary. Heat oil in a skillet over medium-high heat. Add steaks; cook until desired doneness (about 4 minutes per side for medium rare). Remove from pan and cover to keep warm. Add garlic and sauté until golden, about 2 minutes. Add broth; scrape to remove any browned bits stuck to the bottom of the pan and cook to reduce by half, about 4 minutes. Add butter, mix well, and pour over steaks.

Return to top

Braised Lamb Shanks


  • 6 lamb shanks
  • 1/2 tsp oregano
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrots
  • 3 cloves garlic, finely chopped
  • 1/4 tsp dried thyme
  • 1 cup dry red wine
  • 1 cup beef stock
  • Salt and freshly ground black pepper to taste

Place the lamb shanks in a large casserole and add the remaining ingredients on top. Cover and bake in a 325F (160C) oven for 1+1/2 to 2 hours, until the meat is falling off the bone. Check periodically and add more liquid if necessary. Serves 6

Return to top

Ground Beef and Rice

Combined 1 lb of ground beef, 1 bag of frozen vegetable medley and pre-cooked wild rice equal to the beef into a skillet with some olive oil, garlic salt, a little bit of dried onion, and some rosemary and cooked it all up. Mixed together, each bowl ends up being 1/3 beef, veggies, and rice. Fiber and flavor! It's really good eaten as is for a main course.

Return to top

Stuffed Cabbage Rolls


  • 1lb ground beef
  • 2 small carrots( grated)
  • 1 small bell pepper (diced)
  • 2 teaspoons olive oil
  • garlic salt to taste.
  • cabbage leaves
  • salt
  • 1 cup instant rice.
  • 1/2 can beef broth soup
Place olive oil in pan, brown ground beef. Take off stove.
Place cabbage leaves in a pot of boiling water. Cover with the lid. Cook until tender and manageable. Take off stove.

To beef mixture add grated carrots, bell pepper, rice, garlic powder and salt. Mix well. Add some of the beef broth. Take cabbage leaves and add a small amount of mixture to the middle of the leaf. roll it up and lay it into a pan. When, you have completed all the rolls, add a little of the beef broth to the bottom of the pan.

Cover with tin foil and cook in a 350* oven until the carrots and bell pepper are tender. Rice will fluff up.

Special thanks to Edith Johnson Union City, Georgia

Created Oct. 2000 - Diane Manhattan
Updated: August 2003 - Diane Manhattan
Updated: October 2003 - Jill O.

What's New / Site Map / Become an ICN Subscriber / ICN Home
The Interstitial Cystitis Network
All rights reserved.
Copyright © 1995-2003