Tag: Beef

Ingredients:

4 medium-size cubed steaks
2 Tbsp. salad oil
2 Tbsp. all-purpose flour
1 cup water
1 (10-1/2-oz.) can golden mushroom soup, undiluted
salt and pepper to taste Garlic salt to taste
2 Tbsp. sherry
4 onion rolls or hamburger buns

Instructions:

Brown steaks in hot oil; remove from skillet and set aside. reserving pan drippings. Add flour to drippings, stirring until smooth; cook until bubbly. GraduaJly add water, stirring until smooth; add soupand season-ings, mixing well. Return steaks to skillet; cover and simmer over low heat I 1/2 hours or until steaks are tender. Sen e on rolls. Yields 4 sandwiches.

Notes:

Tbsp. is a good hearty sandwich that can serve as a meal in one. I also find that it goes great with a simple to greed salad (with one of my homemade dressings) and a simple dessert

Servings Yield:

Yields 4 sandwiches

Ingredients:

3 lbs. hamburger
1 cup half-and-half;., cup bread crumbs
1 tsp. salt
l/i cup water

Instructions:

Mix cream crumbs, and water. Let stand fior 5 minutes. Add salt and meat; mix thoroughly. Shape into balls. Prepare Sauce. Sauce: 2 (4-oz.) cans ” hole mushrooms 1 cup plain consomme 6 green onions chopped dash salt 3 tsp. flour 1/2 stick oleo 1/2 cup white wine 1’1elt oleo; saute onions and mushrooms. Add flour, blend, then add consomme. Cook 2 to 3 minutes. Add meat extract. Place hamburger ovals on rack for 1 to 2 minutes beneath fire. Broil until well done on both sides. Serve meat balls with sauce on top.

Notes:

My mother-in-law, who is in her 80’s, stiJI loves to cook, and this is a recipe that she made many times when we were at the farm.

Servings Yield:

Serve meat balls with sauce on top

Ingredients:

1 lb. lean hamburger
1 onion, chopped
I green pepper, chopped
2 T. sugar
1 T. mustard T. vinegar tsp. salt
3/41 c. catsup
1/2ac. bread crumbs

Instructions:

Brown hamburger and drain off fat. Add remaining ingredients and simmer for about I hour. Serve on to asted hamburger buns or in pita pocket bread.

Notes:

Easy to make and kids love ’em. You can also make these sloppy Joe’s by removing any thing that your family does not like. Adults like them served in pita pockets, which makes for neater and more convenient sandwiches. Serve the adults a Bardolino or Pinot Noir wine which will successfully match the mixture of flavors in this recipe. 2 lbs. ground beef 2 medium onions chopped 1 cup chopped celery J can mushroom soup, undiluted 1/3 cup water 1/2 cup shredded cheddar cheese I bell pepper J large package spaghetti Brown meat, onion, and pepper, and celery in large skillet; salt and pepper to taste. Combine soup, water, garlic sal and cheese in a saucepan; heat thoroughly. Add tomatoes and cooked spaghetti. Com-bine beef mixture, soup mixture, and spaghetti in a greased 1 qt. shallow casserole, and bake at 350° for 35 – 40 minutes. Serves 6-8. My grandson, Reed, loves spaghetti and really has to get bis fix, so this is for him. You can make it anyway that you enjoy it with additions or deletions. He loves to “help” me in the kitchen in making everything, and he does such a great job too. /1 lbs. sausage 1 large onion, chopped 1 (2 lb.) jar spaghetti sauce 1 lb. spaghetti, cooked and rinsed 1/2 stick butter 3 eggs, beaten 1 cup shreded l. lozzarella cheese 1/2 cup gr.: ited Parmesan cheese 1 cup cottage cheese Preheat oven to 350°. Grease one deep 11 x 13″ pan. Brown sausage and onion in large pan. Drain. Add spagtti sauce and water. Simmer until thick. Toss cooked spaghetti with butter, egg Parmesan and half of the mozzarella until well mixed. Spoon spaghtti and cheese mixture into the greased casserole dih and press down. Cover evenly with a layer of cottage cheese. Spoon sauce on top. Vhen smooth, poke holes with a wooden spoon randomly over enti. re surface. Bake 20 minutes. Remove from oven and sprinkle remaining mozzarella cheese on top. Return to oven and bale 15-20 minutes longer. Cool IO minutes. Serves 12-16.

Servings Yield:

Serve on to asted hamburger buns or in pita pocket bread

Ingredients:

1 pound ground chuck
1 small chopped onion
1 small chopped green bell pepper
1 (IO. Oz.) can mild diced tomato and green chiles
1/2 cups water
1 cup uncooked long-grain rice
1 (1.2S-oz.) env. mild taco seasofting mix
1/4 tsp. salt
2 cups chopped lettuce
3 chopped green onions
1 chopped tomato
1 (2
1/2a-oz.) can sliced black olives, drained
1 (4-oz.) cup Mexican cheese blend Tortilla chips Salsa

Instructions:

Cook first 3ingredients in a large skillet over medium high heat, stirring until beef crumbles and is no longer pink; drain. Stir in tomato and green chiles and next 4 ingredients. Cook, covered, over medium heat.15 minutes stirring occasionally. Uncover and cook 15 more minutes; remove from heat SprinkJe lettuce and next 4 ingredients over ham-burger mixture. Stand tortilla chips around edge of skillet; serve with chips and salsa. Yields 6 servings.

Notes:

Tbsp. makes a great dih for entertaining, as an appetizer with drinks, or as a main course for the hearty eaters. Don’t hesitate to try this savory, delicious, and irresistible form of America’s favorite meat.

Servings Yield:

Serve with chips and salsa

Ingredients:

6 lbs. ground meat (beef with about
1/2a1pork)
6 slices stale bread, soaked in milk
3 whole eggs beaten garlic salt, black pepper, salt
112cup finely chopped parsley
1⁄2 cup green onions tops, finely chopped medium white onions finely chopped
4 stalks finely chopped celery

Instructions:

Mix ingredients and roll into bite size balls. Fry in small amount of fat. Pour off excess fat and mix barbecue sauce and mushroom soup in remaining drippings. Pour over meat balls which have been placed in large saucepan and simmer 40-45 minutes. Makes between 400 and 450 meat balls. Sauce: 2 large cans barbecue sauce 2 cans mushroom soup

Notes:

I have done these in the oven instead of frying them. These are great for a Jarge party, and may also be served with toothpicks as an appetizer.

Servings Yield:

Makes between 400 and 450 meat balls

Ingredients:

J (12-oz.) package cheese and spinach filled tortellini (use your favorite linguine, spaghetti, or fettuccini) lb. lean ground beef (or shredded chicken or ground turkey) medium onions, chopped
1/1 cup freshly grated Parmesan ch divided (U-oz.) can tomato puree
1/3 cup dry red wine (or beef broth) /1 tsp. dried hasi1
31.. tsp. salt
1/1 tsp. pepper Prepare pasta according to package directions.

Instructions:

Brown beef and chopped onions in skillet JO minutes, stirring until meat crumbles and onions are tender. Add 1/” cup grated Parmesan cheese. tomato puree, and next 4 ingredients to beef mixture in skillet. Bring mixture to a boil over medium-high heat; reduce heat to low. and simmer. stirring occa-sionally, 20 minutes. Add prepared pasta to skillet. tossing to coaL Sprinkle mixture with remaining cheese, and serve immediately.

Notes:

Everyone will enjoy this hearty and satisfying dish of beef and pasta. When you can’t think of what else to serve, prepare this Beef and Pasta Skillet. It is very easy to serve, and less washing up to do afterward.

Servings Yield:

Serve immediately

Ingredients:

1 lb. ground beef
12 large corn tortillas Hot salad oil
1 large chopped onion
111! lbs. Longhorn-style Cheddarcha-se, sbredded
1 (10-oz.) cans enchilada sauce

Instructions:

Brown ground beef in skilkt; dr. un and l asi

Ingredients:

2 lbs. beef chuck, cut in
11⁄2″ cubes
1 tsp. Worcestershire sauce
1 clove garlic
1 medium onion sliced
1 or
2 bay leaves
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika

Instructions:

dash ground allspice or cloves 6 carrots pared and quartered 4 potatoes pared and quartered 1 pound small white onions Gravy ln a Dutch oven, thoroughly brown meat in 2 T. hot shortening, turning often. Add 2 cups hot water and the next 9 ingredients. Cover and simmer for 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic. Add vegetables. Cover and cook 30 to 45 minutes, or until vegetables are tender. Serves 6 to 8. Gravy: Skim most of fat from liquid; measure I1⁄4 cups liquid. Combine 1/4 cup water and 2 T. all-purpose flour until smooth. Stir slowly into hot liquid. Cook and stir until bubbly. Cook and stir 3 minutes. Serve stew in bowls with hot biscuits.

Notes:

Tbsp. is the hearty old time beef stew recipe that everyone loves and is often served as a meal in one. Bake a batch of Biscuits to go with it, and it will become one of your most requested meals. Easy to fix, wonderful to taste!

Servings Yield:

Serves 6 to 8

Ingredients:

1/2 lbs. boneless round steak or tenderloin, thinly sliced
1 Tbsp. vegetable oil
I (10. Y.,-oz.) can condensed cream of mushroom soup, undiluted
1/2 cup water
I envelope onion soup mix
1/2 cup sour cream Hot cooked noodles Minced fresh parsley, optional
1/2 lb. butter pounds lean heavy beef cube garlic black pepper
2 to
3 drops Tabasco Sauce
1 medium white onion
1/2 cup grt-en bell pepper
1 Tbsp. red wine vinegar
1 cup sliced mushrooms
1 cup heavy cream
1 Tbsp. Worcestershire powder
2 cup sour cream

Instructions:

In large skillet, stir-fry beef in oil until no longer pink. Stir in soup, water and onion soup mix. Reduce heat; cover and simmer for 20 minutes. Stir in sour cream; heat through (do not boil). Serve over noodles or rice; garnish with parsley if desired. Yields 6 servings. Beef Stroganoff Supreme: Brown beef in buner. Add small cube garlic; Salt lightly, add black pepper, Tabasco, onion, and bell pepper over high heat Add rest of ingredients and cover; cook over lower heat. Cook for I 1/1 hours. Thicken with flour if desired. Serve with ricecooked in beefconsomme.

Notes:

Stroganoff isoften thickened with roux, however I have thickened mine with heavy cream to add a richness that good tenderloin deserves. Everyone should have one recipe with which to do a great occasion proud. Tbsp. tender, tasty, elegant dish is just the one. Choose a good Pinot Noir or fine Burgundy to go with this dish. Pastry:

Servings Yield:

Serve with ricecooked in beefconsomme

Ingredients:

2 tsp. salt
1/2acup ke water
1 Y. astick butter chilled

Instructions:

Mix together and chill for 2 hours. When I ave been_short n time, I have used th puff pastry in the freezer section for this Welhnton.

Notes:

I have handed out this recipe for years, and can’t even remember where I first got it. It is considered a rather formal dish, but definitely worth the time and effort to prepar: e because it is beautiful and brings rave reviews from everyone who tries it. I also have a recipe for Individual Beef WeHington’s listed separately.

Servings Yield:

Make an even cylinder and bake in roaster for 30 minutes at 425