Best 4 Beef Triangles With Chutney Sauce Recipes

BEEF KABOBS WITH CHUTNEY SAUCE

Steps:

• In a large shallow dish, combine the first 5 ingredients. Add the beef; turn to coat. Refrigerate, covered, overnight., In a small bowl, combine the sauce ingredients. Cover and refrigerate until serving., Drain beef, discarding marinade. Thread beef onto 8 metal or soaked wooden skewers., On a lightly oiled grill rack, grill kabobs, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes or until meat reaches desired doneness, turning occasionally. Serve with sauce.

BEEF TRIANGLES WITH CHUTNEY SAUCE

Steps:

• Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside. Cook meat and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain meat mixture in a colander; wipe drippings from skillet with a paper towel. Return meat mixture to skillet. Add currants and next 6 ingredients (currants through black pepper); stir well. Combine water and cornstarch; stir well, and add to the meat mixture. Cook over medium heat 2 minutes, stirring constantly. Remove from heat; set aside. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly coat strips with cooking spray (cover remaining phyllo dough to keep it from drying out). Stack 2 strips, and spoon about 1 tablespoon meat mixture onto one end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. (What I did: I stacked 2 sheets of phyllo at a time. I sprayed the top sheet with cooking spray. Using a pizza cutter, I cut the stack into 4 even pieces. I then put the 1 T. of meat mixture at the end of each stack and then rolled each triangle up. Once you get going, these come together pretty quickly. I froze them and increased the cooking time.) Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray. Bake at 400° for 12 minutes or until golden. Serve warm with chutney sauce. CALORIES 82 (33% from fat); FAT 3g (satfat 1g, monofat 1.1g, polyfat 0.6g); PROTEIN 3.8g; CARBOHYDRATE 9.9g; FIBER 0.1g; CHOLESTEROL 9mg; IRON 0.7mg; SODIUM 106mg; CALCIUM 13mg;

BEEF TENDERLOIN WITH POMEGRANATE CHUTNEY

Steps:

• Preheat oven to 425°. In a small bowl, mix thyme, rosemary, brown sugar, salt and pepper. Place tenderloin on a rack in a shallow roasting pan. Brush mustard over roast; sprinkle with herb mixture. Roast 40-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. , Meanwhile, for chutney, cut pomegranate in half. Working over a small bowl and using a small spoon, separate pomegranate seeds from membranes, placing seeds in bowl and discarding membranes. In a large skillet, heat oil over medium heat. Add apple and shallots; cook and stir 8-10 minutes or until tender. Add ginger and garlic; cook 1 minute longer. Remove from heat. Add sugar, brandy, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened. Stir in pomegranate seeds; heat through. Serve with roast.

BEER-CHEESE TRIANGLES WITH ZESTY CHEESE SAUCE

Steps:

• Line cookie sheets with waxed paper. In medium bowl, stir Bisquick mix, Cheddar cheese and beer until soft dough forms; beat vigorously 20 strokes. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat. Shape into a ball; knead 5 times.
• Press or roll dough into 16x10-inch rectangle. Cut rectangle into 2-inch squares (do not separate); cut squares diagonally in half. Spread with melted butter; sprinkle with sesame seed. Separate triangles and place on cookie sheet. Freeze until firm, about 1 hour. Place frozen triangles in airtight container. Freeze up to 1 month.
• Heat oven to 450°F. Spray large cookie sheets with cooking spray. Place triangles on cookie sheets. Bake 8 to 10 minutes or until golden brown.
• To make sauce, in 1 1/2-quart saucepan, heat cheese product, salsa and beans over low heat, stirring occasionally, until cheese is melted and sauce is hot. Serve triangles with sauce.