Hearty Hamburger Spiral
1 1/2 pounds ground beef
1 c. dry bread crumbs
1 c. (4oz.) Parmesan cheese, grated
1/4 c. green pepper, finely chopped
1 egg or 2 eggs, whites only, beaten
1 T. Worcestershire sauce
1/4 t. salt
3 c. hot mashed potatoes
In large bowl, combine meat, crumbs, 1/2 c. cheese, green pepper, egg,
Worcestershire sauce and salt. Mix lightly. Place meat mixture on aluminum
foil that measures 12 inches by 10 inches. Pat meat mixture out almost to
edges of foil. Combine remaining cheese and potatoes. Spread over meat.
Roll up, starting at narrow end. Wrap securely. Refrigerate several hours or
overnight. Preheat oven to 350 degrees. Spray a 13 1/2 inch by 8 1/2 inch
baking dish with no-stick cooking spray. Cut roll into eight slices. Place in
baking dish. Bake 30 to 35 minutes or until meat is done. Serves 8.
Marinated Braised Beef Rump Roast with Apples and Onions
2 c. apple juice
1/4 c. apple cider vinegar
2 t. mixed pickling spice
1/2 t. whole black peppercorns
2 garlic cloves, sliced
1 4 pound beef rump roast, excess fat removed
8 carrots, peeled, cut into 2 inch chunks
1 pound Spanish onions, peeled, cut into large wedges
1 pound red onions, peeled, cut into large wedges
2 red apples, cut into wedges
Combine juice, vinegar, pickling spice, peppercorns and garlic in deep,non-corrodible container. Place beef into marinade. Cover and refrigerate
8 hours or longer, turning meat several times to marinate evenly. When
ready to cook: Preheat oven to 350 degrees. Place meat and marinade in
Dutch oven or deep roasting pan. Cover securely. Oven braise for 1 hour.
Add carrots, onions and apples. Cover and continue to oven braise for 1 to 1
1/2 hours longer, until meat is fork tender. Lift out meat onto serving platter.
Slice meat. Place carrots, onions and apples around meat. Keep warm. At
this time you can make a gravy with the pan juices. Drizzle gravy over meat
and vegetables. Serve remaining gravy on the side. Serves 8.
Marinated Round Steak
1/4 c. Paul Newman's Olive Oil & Vinaigrette Dressing or any Italian dressing
Place steak in shallow pan. Pour dressing over steak. Cover and marinate
in refrigerator a few hours or over night. When ready to cook: Remove steak
from marinade, reserving marinade. Wipe meat with paper towel to remove
any excess dressing. Place steak on rack of broiler pan. Broil on both sides
to desired doneness, brushing once or twice with marinade. Place meat on
carving board. With slanted knife, carve meat across grain into thin slices.
Serves 2.
** 50
Sauerbraten
1 c. apple cider vinegar
1 c. red wine
1 bay leaf3 pounds chuck roast
a little light cooking oil
1 large carrot, peeled, cut into 3 inch chunks
1 medium white onion, sliced
salt and black pepper, optional
In dish or pan large enough to hold the roast, combine the vinegar, wine
and bay leaf. Add the roast. Cover and refrigerate for 3 to 4 days to marinate, turning once or twice a day. When ready to cook: Preheat oven to 325
degrees. Add oil to large skillet and heat over medium high heat. When oil
degrees. Add oil to large skillet and heat over medium high heat. When oil
is hot, add meat and brown on all sides. Reserve the brine but discard the
bay leaf. When meat is browned, place in baking dish. Place carrots around
meat. Place cloves on top of meat, then onion slices. Pour some brine over it.
Cover and bake 2 hours or longer until meat is tender. Can make a gravy
with the leftover brine. Serves 6.
Lipton Onion Roast
1/4 c. unsalted butter
1 envelope Lipton Onion Soup Mix
2 to 4 pound chuck roast
hot, add mushrooms. Saute for a few minutes. Preheat oven to 375 degrees.
In medium skillet, over medium high heat, add butter. When butter is
Add soup mix to skillet. Stir until well combined and hot. Place roast in
baking dish with cover or roaster. Pour sauce over roast. Cover and bake 2
to 3 hours or until tender. Serves 4 to 8.
Braised Sirloin Tip Casserole
1 T. light cooking oil
1 1/2 pounds fresh mushrooms, sliced
1 3 pound sirloin steak, cut into 1 inch cubes
2 medium garlic cloves, minced
2 T. white onion, minced
1 1/2 c. low sodium beef broth
3/4 c. red wine
2 T. low sodium soy sauce
1 10 1/4 oz. can Campbell's Cream of Mushroom soup
2 c. cooked white rice
salt and black pepper, optional
In a large skillet, over medium high heat, add butter and oil. When hot,
add mushrooms, steak cubes and saute until light golden brown. Add garlic
and onions and saute for 2 minutes. Place on paper towels to drain. Preheat
oven to 275 degrees. Spray large baking dish with no-stick cooking spray.
mixture and stir until smooth and thickened. Add mushrooms, meat and
rice to skillet and stir to combine. Spoon into casserole dish and cover. Bake
for 75 minutes. Serves 6 to 8.
Addie's Mock Turkey Casserole
1 T. unsalted butter
1 pound ground chuck
1 medium white onion, chopped
1 can Campbell's Cream of Celery soup
1 can Campbell's Cream of Chicken soup
1 1/2 soup cans low fat milk
4 1/2 c. stuffing
salt and black pepper, optional
In medium skillet, over medium high heat, add butter. Add ground chuck
and onions and brown. Preheat oven to 325 degrees. Spray 3 quart casserole
dish with no-stick cooking spray. Drain meat and onions on paper towels.
In large bowl, combine soups and milk. Add stuffing and mix. Add meat and
onions. Season with salt and black pepper to taste at this time, if desired.
Pour into casserole dish. Bake 55 minutes, covered, or until top is golden.
Serves 4 to 6.
Hamburger Crunch
1 pound ground chuck
1/2 c. white onion, chopped
1 can Campbell's Cream of Chicken soup
1 can Campbell's Cream of Mushroom soup
2 soup cans of water
1/2 c. white rice
salt and black pepper, optional
chow mein noodles, for garnish
Preheat oven to 350 degrees. In medium skillet, over medium high heat,
brown meat and onions. While meat is cooking: Spray medium casserole
and rice. When meat is done, drain on paper towels for a minute. Pour into
bowl of soup mixture. Stir to combine. Season with salt and black pepper to
taste at this time, if desired. Pour into casserole dish. Bake 50 minutes,
covered. Sprinkle chow mein noodles on top for garnish, if desired. Bake an
additional 10 minutes, uncovered. Serves 4 to 6.
Ranch-Style Baked Bean Casserole
2 T. unsalted butter
1 pound beef chuck, ground
1 envelope Lipton Onion Soup mix
1/2 c. water
1 c. Westbrae unsweetened catsup
2 T. French's yellow mustard
2 t. apple cider vinegar
2 1 pound cans pork and beans in tomato sauce
1 1 pound can kidney or cannelloni beans, rinsed, drained
Preheat oven to 400 degrees. Spray 2 quart casserole dish with no-stick
cooking spray. In large skillet, over medium high heat, add butter. When
hot, add ground chuck and brown. Drain meat on paper towels and remove
excess liquid from skillet. Add ground chuck and rest of ingredients to skillet.
Stir thoroughly. Pour into casserole dish. Bake 30 minutes. Serves 10 to 12.
Beef-filled Cornish Pastries
For pastry:
3 c. all-purpose unbleached flour
1 c. Quaker or Aunt Jemima Enriched Corn Meal
1 T. baking powder
2 t. salt
3/4 c. unsalted butter
1 1/3 c. low fat milk
Combine flour, corn meal, baking powder and salt. Cut in butter until
mixture resembles coarse crumbs. Add milk. Stir just until dry ingredients
are moistened. Knead dough 3 to 4 times on lightly floured surface. Divide
dough into 6 equal pieces. Roll out each piece to form a 10 inch circle.
Preheat oven to 350 degrees.
For filling:
1 pound round steak, cut into 1 1/2 inch pieces
1 c. or 1 medium white potato, diced
1/2 c. or 1 medium white onion, thinly sliced
1/2 c. or 1 stalk celery, chopped
1/2 c. or 1 medium carrot, sliced
1 t. salt
1/8 t. pepper
6 t. unsalted butter
Combine meat, vegetables, salt and pepper. Place filling on 1 half of each
circle of pastry. Dot with 1 t. butter. Moisten edge of pastry with a little water.
Fold pastry over filling. Press edge with tines of fork to seal. Cut 2 slits in top
to allow steam to escape. Place on clean cookie sheet. Bake for 50 to 60
minutes. Serve hot. Makes 6 Cornish pastries.
Busy Day Bake
1 1/2 pounds beef, sliced
1 t. salt
1/4 t. pepper
1/4 c. all-purpose unbleached flour
3 T. light vegetable oil
1 c. celery, chopped
1 c. white onion, chopped
1 green pepper, cut in strips
1 16 oz. can tomatoes, about 2 c.
3 c. white rice, cooked
Preheat oven to 350 degrees. Spray large baking dish with no-stick cooking
spray. Season beef slices with salt and pepper. Coat with flour. In a large
skillet, quickly brown meat in hot oil, about 1 minute on each side. Place in
baking dish. Add remaining ingredients, except rice. Cover and bake for 30
minutes. Remove cover and bake an extra 10 minutes to thicken sauce, if
desired. Spoon rice onto serving platter. Spoon meat mixture onto rice.
Serves 4 to 6.
Moussaka
a little light cooking oil
1 pound ground beef
1 c. white onion, chopped
1 6 oz. can tomato paste
1 1/4 c. water
1 garlic clove, minced
1 t. salt
3/4 t. oregano
1/4 t. pepper
1 medium eggplant, peeled, cut into 1/2 inch slices
1 1/2 c. bread crumbs
1/2 c. (2 oz.) Parmesan cheese, grated
1/4 c. unsalted butter, melted
1/4 c. parsley, chopped
In medium skillet, over medium high heat, add oil. Brown meat and place
on paper towels to drain. Remove some liquid from skillet but not all. Add
onion and garlic. Stir and cook until almost tender. Stir in meat, tomato
paste, water and seasonings. Simmer 15 minutes. Preheat oven to 350
degrees. Spray 11 inch by 7 inch baking dish with no-stick cooking spray.
Layer half of eggplant, meat sauce, bread crumbs and cheese. Repeat same
layers. Finish with melted butter and parsley. Bake 30 minutes. Serves 6.
One-dish Dinner
3 T. unsalted butter
1 1/2 c. celery, diagonally sliced
1/4 c. white onion, diced
2 T. all-purpose unbleached flour
2 c. low fat milk
salt and pepper to taste
1/4 c. low sodium vegetable broth
1 10 oz. package frozen mixed vegetables, defrosted
1 pound white potatoes, peeled, sliced
2 c. cooked beef, diced
1 T. unsalted butter
1/2 c. bread crumbs
Preheat oven to 350 degrees. Spray 1 1/2 quart casserole dish with no
stick cooking spray. In large skillet, over medium high heat, add butter.
When butter is hot, add celery and onion. Saute a few minutes. Blend in
flour, milk, salt and pepper and broth. Cook over medium heat until sauce thickens, stirring constantly. Add mixed vegetables, potatoes and meat.
Pour into casserole dish. Melt 1 T. butter. Add crumbs and mix well. Sprinkle
crumbs around edge of casserole. Bake about 30 minutes, until bubbly and
hot. Serves 6.
** 40
Supper Nachos
a little cooking oil
1 pound lean ground beef
1 large white onion, chopped
1/2 t. ground cumin
salt and pepper to taste
2 pound refried beans
1 1 1/4 oz. package Taco seasoning mix
2 c. Monterey Jack cheese, grated
1 4 oz. can chopped green chilies
1 c. Cheddar cheese, grated
3/4 c. chunky Taco Sauce, mild, medium or hot
tortilla chips
For garnish: 1 c. guacamole, or 1/2 c. reduced fat sour cream, or 1/2 c.
green onions, chopped, or 1 c. black olives, sliced.
Preheat oven to 400 degrees. Spray 15 inch by 10 inch baking dish with
no-stick cooking spray. Over medium high heat, in large skillet, add oil and
heat. When oil is hot, add beef and onion. Cook until beef is browned. Drain
on paper towels. Add back to skillet. Add cumin, salt and pepper. In separate
medium bowl, combine beans, taco seasoning mix, Monterey Jack cheese
and mix well. Spread bean mixture in baking dish. Cover with meat mixture.
Sprinkle chilies over meat. Top with cheddar cheese. Pour Taco sauce over
cheese. Bake, uncovered, 20 to 25 minutes. Tuck tortilla chips around edges.
Garnish as desired. Makes 4 to 6 main dish servings or 10 to 12 appetizer
servings.
Chili Tacos
1 pound ground chuck
2 medium white onions, finely chopped
1 large garlic clove, minced
1 pound can kidney beans, undrained
1 8 oz. can tomato sauce
1 t. hot chili powder
1/4 t. ground cumin
salt and pepper to taste
1 package of tacos
Cheddar cheese, grated
In a 10 inch skillet over moderate heat, cook beef and onion, crumbling
with fork, until beef loses its color. Stir in garlic, beans, tomato sauce, chili
powder, cumin, salt and pepper. Cover and simmer over low heat, stirring
several times, about 30 minutes. Most liquid will evaporate. Heat as many
tacos as needed in microwave, if desired. Stuff with chili mixture. Sprinkle
with cheese. Makes about 4 1/2 c., enough for 8 to 10 tacos.
Saucy Meatballs
To make meatballs:
1 1/2 pounds ground beef
1 c. low fat milk
3/4 c. Quaker Oats, quick or old fashioned, uncooked
1/2 c. or 1 medium white onion, chopped
1 t. salt
Combine all above ingredients and mix well. Shape to form 16 1 1/2 inch
meatballs. Brown meatballs in small amount of oil in large skillet. Drain on
paper towels.
To make sauce:
1 12 oz. can tomato paste
2 c. water
1 1/2 t. oregano
1 t. salt
Combine all sauce ingredients. Place meatballs back into pan. Pour sauce
over meatballs. Stir to coat meatballs with sauce. Cover and simmer over
medium-low heat about 30 minutes, stirring occasionally. Serve on a roll or
over spaghetti, if desired. Makes 16 meatballs.
Beef and Macaroni Casserole with Italian Vegetables
1 16 oz. package elbow macaroni
3 T. cooking oil
1 1/2 pounds ground beef
1/2 pound mushrooms
3 medium green peppers
3 medium white onions
1 garlic clove, minced
1 28 oz. can tomatoes, chopped, with half the juice reserved
8 oz. Mozzarella cheese, shredded
Prepare macaroni as package directs. Spoon macaroni into 13 inch by 9
inch baking dish. Keep warm. Thinly slice mushrooms, peppers, onions and
garlic. Add oil to skillet and saute in skillet until tender. Layer on top of
macaroni but save about 1/2 c. Brown meat and garlic over medium high heat.
When meat is well browned, add tomatoes and juice and half of the cheese.
Cook until most of the liquid has evaporated. Spoon on top of pepper and
onion mixture. Place reserved mushrooms, pepper and onions on top. Place
remaining cheese on top. Bake in preheated 350 degree oven for 20 minutes.
Serves 8.
Flank Steak
1/2 c. low sodium soy sauce
1/2 c. fresh lime or lemon juice
1 t. garlic, minced
1 1/4 pound flank steak
lime or lemon slices for garnish
Combine soy sauce, juice and garlic. Score meat on each side. Place in
shallow pan or plastic bag. Pour garlic mixture over steak. Marinate for 1
hour or longer, turning at least once. When ready to cook: Broil steak 6 to
8 minutes per side. Place on serving platter and garnish with lime or lemon
slices. Serves 4.
Braised and Potted Brisket of Beef
There are many methods of preparing brisket, some requiring brisket
to be covered during the whole cooking time but this method provides a
dark roasted flavor.
4 pounds first-cut fresh brisket
3/4 t. thyme
4 large white onions, 2 chopped, 2 sliced and separated into rings
1 c. red wine
Preheat oven to 400 degrees. Put into baking pan in which meat fits
closely. Sprinkle with a bit of thyme and pack with chopped onions. Put in
oven, uncovered. After 1 hour, turn meat over. Sprinkle with rest of thyme.
Cook for another 75 minutes. Put onion rings on top and sides. Pour wine
over meat. Cover tightly. Cook another 45 minutes. Test for doneness. It
should be fork tender. Serves 6 to 8.
Beef Hash Cups with Tomato Sauce
1/3 c. white onion, finely chopped
1/2 c. green pepper, finely chopped
2 T. unsalted butter
1 1/2 c. cooked roast beef, coarsely chopped
1 c. low fat milk
3/4 c. dry bread crumbs
1 c. cooked white potatoes, finely chopped
Preheat oven to 400 degrees. Generously butter a 10 cup muffin pan.
Add butter to medium skillet and heat over medium high heat until hot.
Cook onion and green pepper until golden. Add to rest of ingredients in large
bowl and mix well. Pack into muffin cups. Bake 25 to 30 minutes. While
hash is baking, prepare Tomato Sauce:
1/2 c. Westbrae unsweetened catsup
1/2 c. chili sauce, optional
2 T. sweet pickle relish
2 T. horseradish
1 t. Worcestershire sauce or low sodium soy sauce
1/4 t. Tabasco sauce, optional
Add all Tomato Sauce ingredients to medium sauce pan and heat over
medium high heat until hot, stirring occasionally. Makes 1 c.
When hash cups are done, remove from oven and place on serving platter.
Drizzle tomato sauce over hash cups. Serve any remaining sauce on side.
Makes 10 cups.
Broiled Steaks Oaxaca, Spanish, waˈxaka
2 or 3 large garlic cloves, pressed
2 t. light agave syrup
(or 2 t. molasses or 1 T. brown sugar)
1 t. chili powder
1/2 t. red pepper flakes, crushed
1 T. light cooking oil
6 rib eye steaks
In a small bowl, mix all ingredients, except steaks. Blend thoroughly to
make dry paste. Rub evenly onto all surfaces of steaks. Place steaks on a
platter and cover with plastic wrap. Refrigerate and allow to marinate for 1
hour or longer. When ready to prepare: Preheat broiler. Place steaks on rack
and place under broiler. Cook to desired doneness, turning only once during
the cooking time. To serve: Slice each steak thinly or leave steak uncut and
place on single serving plates. Serves 6.
Sweet Sour Spareribs
4 t. cornstarch
3/4 c. apple cider vinegar
1 8 1/4 oz. can crushed pineapple
1 c. dark agave syrup
(or 1 c. brown sugar or 1/2 c. molasses)
1/2 c. Westbrae unsweetened catsup
1 t. low sodium soy sauce
4 pounds spareribs, split
Preheat oven to 350 degrees. Blend cornstarch and vinegar in sauce pan,
over medium heat. Add pineapple, agave syrup, catsup and soy sauce. Cook,
stirring constantly, until thickened. Baste ribs with sauce. Bake 90 minutes,
basting and turning several times. Serves 5. Makes 2 3/4 c. sauce.
Meatloaf
1 1/2 pounds ground beef
1 C. quaker Oats, quick or old fashioned, uncooked
3/4 c. tomato juice
1/2 c. or medium white onion, chopped
2 eggs, whites only
Preheat oven to 350 degrees. Spray 8 inch by 4 inch loaf pan with no
stick cooking spray. In large bowl, combine all ingredients and mix well.
Press firmly into loaf pan. Bake about 1 hour. Drain. Let stand 5 minutes
before serving. Serves 8.
** 30
Spanish Roast Loaf
1 1/2 pounds ground round steak
1 c. celery, chopped
1/4 c. tomato sauce
1/4 c. green stuffed medium olives, sliced
1 large white onion, chopped
1 small green pepper, seeded, chopped
1 small garlic clove, chopped
4 eggs, whites only, lightly beaten
1/2 t. oregano
Preheat oven to 350 degrees. Spray 1 1/2 quart casserole dish with no
stick cooking spray or greased with bacon fat. In large bowl, combine all
ingredients. Place in casserole. Bake 75 minutes. Serves 4 to 6.
Note: Serve with a hearty red wine.
Ann Lander's World Famous Meatloaf
2 pounds ground round steak
4 eggs, whites only
1 1/2 c. bread crumbs
3/4 c. Westbrae unsweetened catsup
1 t. Accent
1/2 c. warm water
1 package Lipton's Onion Soup mix
2 8 oz. can Hunt's Tomato Sauce
2 strips of bacon, uncooked
Preheat oven to 350 degrees. Spray large loaf pan with no-stick cooking
spray. In large bowl, combine meat, eggs whites, bread crumbs, catsup,
Accent, water and soup mix. Place in loaf pan. Form loaf away from sides
of pan. Place bacon strips on top. Pour tomato sauce over loaf. Bake for 1
hour. Serves 6 to 8.
Individual Taco Salads
1 pound ground beef
1/2 c. green pepper, chopped
1 16 oz. can kidney beans, rinsed, drained
1/2 c. barbecue sauce
1/2 t. cumin
1/2 t. oregano, crushed
1 8 oz. jar Cheez Whiz cheese spread
1 8 oz. package tortilla chips
3 c. lettuce, rinsed, shredded
1 1/2 c. tomato, chopped
guacamole or sour cream for garnish
In medium skillet, over medium high heat, brown the meat. While meat
is cooking: In large skillet, add green pepper and cook until tender. Drain
meat on paper towels. Add to large skillet with green pepper. Stir in beans,
barbecue sauce and seasonings. Stir to combine and bring to a boil. Reduce
heat and simmer 10 minutes, stirring occasionally. Add cheese spread and
stir until melted. On six serving plates, add lettuce, crushed chips, tomatoes
and then meat mixture. Garnish with guacamole or sour cream, if desired.
Serves 6.
Liver Ring
2 pounds beef liver
1/2 pound bacon, fried, drained, chopped
2 c. tomatoes, chopped
1 c. bread crumbs
1 white large onion, chopped
1 green pepper, chopped
4 eggs, whites only
Preheat oven to 400 degrees. Spray bundt cake pan with no-stick cooking
spray. Fill large sauce pan with water and bring to a boil. Cut liver into chunks
and add to water. Boil liver for 20 minutes. While liver is boiling,
cook bacon. Place liver and bacon on paper towels to drain and cool.
Crumble bacon. Add all ingredients to large bowl and mix well. Spoon liver
mixture into bundt cake pan. Bake for 30 minutes. Use knife or rubber
spatula to loosen edges. Turn out onto serving platter. Slice or spoon onto
individual serving plates.
Swedish Meat Balls
1 pound ground round steak
1/2 pound ground lean pork
1/2 c. white onion, chopped
1/2 c. bread crumbs
2 c. low fat milk
2 eggs, yolks only
1 egg, white only
Regrind beef and pork together. Add all ingredients to large bowl. Mix
with your hands for at least 15 minutes, very important to get mixed up
well. Cover and refrigerate for at least 2 hours. Roll into balls the size of
walnuts. Fry in hot fat or butter, browning on all sides. Turn carefully using
two forks so as not to break up the balls. Serve with or without gravy.
Stuffed Flank Steak
1 1/2 pounds flank steak
1 T. unsalted butter
1 small white onion, finely chopped
1/2 c. fine dry bread crumbs
4 1/2 oz. can of deviled ham
barbecue sauce
Preheat oven to 400 degrees. Cut off excess fat from flank steak. Score a
diamond pattern on one side. In an 8 inch skillet, over medium high heat,
add butter. When butter is hot, add onion and cook until wilted. Stir in bread
crumbs and ham. Mix well. Spread mixture over scored side of steak. Roll
up, beginning at short end. Fasten with short skewers. Bake in preheated
400 degree oven for 50 minutes, basting several times with barbecue sauce
during the last 15 minutes of baking. Serves 6.
Negi Maki, Japanese glazed beef with vegetables
1 pound very thinly sliced beef round
8 green onions, cut in 1 1/2 inch pieces, about 1 c.
2 carrots, blanched and cut in 1 1/2 inch by 1/8 inch sticks, about 1 c.
1/4 c. dark agave syrup
(or 1/8 c. molasses or 1/4 c. brown sugar)
2 T. low sodium soy sauce
2 T. sake or dry white wine
1 T. water
3 T. light vegetable oil
3 T. sesame seeds, toasted
With a meat mallet, pound each beef slice until paper thin. Cut into 16
slices, about 6 inches long and 1 inch wide. Place a bundle of 8 to 12 pieces
of green onion or carrots crosswise on one end of each beef strip. Roll up
tightly and tie with string or long strip of green onion. In a shallow dish, stir
together agave syrup, soy sauce, sake or wine and water until well blended.
Add beef rolls. Turn to coat well. Cover and refrigerate several hours or over
night. Remove beef rolls. Reserve marinade. In a large skillet, heat oil over
medium-high heat. Add beef rolls and cook about 4 minutes or until browned
on all sides. Add reserved marinade. Reduce heat and simmer 8 minutes,
turning beef rolls occasionally or until liquid is almost absorbed. Place rolls
on serving platter. Sprinkle sesame seeds on rolls. Makes 16 rolls.
Tournedos Au Chateau, Tenderloin Steak
French dish. Tenderloin steak is a beef steak cut from the tenderloin.
1 T. geen peppercorns, chopped
8 T. unsalted butter, softened
1 small white onion, finely chopped
1/2 c. white mushrooms, finely chopped
1 T. heavy cream
4 slices bread, cut in rounds
2 T. light vegetable oil
4 beef tenderloin steaks, cut 3/4 inch thick
In small bowl, mix peppercorns with 4 T. butter. Shape in a roll. Wrap
in wax paper and freeze. Heat 2 T. butter in small pan over low heat. Saute
onions and mushrooms. When tender, add cream. Stir to make a thick puree
and keep warm. In lightly oiled, large hot skillet, add tenderloin steak. Cook
undisturbed for 4 to 5 minutes. Flip over and cook undisturbed for 3 to 4
minutes. Reduce heat. Add sauce. Flip steak over several times to coat with
sauce. Cover and cook for a few minutes. Place on serving platter. Pour
sauce over steak. Remove frozen peppercorn butter from freezer and place
on top of meat and sauce. Serve hot.
Braised, Stuffed Flank Steak
1 1/2 pound flank steak, scored on 1 side in diamond pattern
2 c. bread crumbs
1/4 c. white onion, minced
1 T. parsley, chopped
1/2 t. celery salt
1/2 t. sage
1 T. unsalted butter
1 T. light vegetable oil
1 c. hot water
1 small garlic clove, minced
1 t. red wine vinegar
1 c. hot water
1 beef bouillon cube
1/4 c. all-purpose unbleached flour
6 T. cold water
Combine bread crumbs, onion, parsley, celery salt and sage. Arrange on
flank steak, side that is not scored. Pat and fill until nearly reaching edges.
Dot with butter. Roll up jelly-roll fashion. Secure with skewers or string. In
a heated Dutch oven, add the vegetable oil. When hot, add the rolled steak
and brown on all sides. Add 1 c. hot water, garlic and vinegar. Simmer,
covered for about 2 hours or until fork tender. Put steak on heated platter.
Remove skewers or string. Into liquid in Dutch oven, stir 1 c. hot water and
bouillon cube. Mix flour with 1 c. cold water and add to Dutch oven. Stir
while heating to form smooth paste. Cool until thickened. Slice steak and
arrange slices so they are leaning partially on each other. Drizzle gravy
mixture over steak slices. Serve hot.
Beef Turnovers
1/2 pound lean ground beef
1/4 c. white onion, chopped
2 T. Bisquick baking mix
1 garlic clove, chopped
1/2 c. Westbrae unsweetened catsup
2 T. low fat sour cream
1 1/2 c. Bisquick baking mix
1/3 c. water
Preheat oven to 400 degrees. In large skillet, over medium high heat, cook
ground beef and onion until done. Stir in 2 T. baking mix, garlic, catsup and
sour cream. Cover and reduce heat to low. Add 1 1/2 c. baking mix and water
to medium bowl. Combine to make soft dough. Gently smooth dough into a
ball on floured surface and knead 5 times. Roll dough out to a 12 inch square.
Cut into four 6 inch squares. Place squares on clean baking sheet. Spoon 1/3
c. of meat mixture on each. Fold dough over to make triangles. Press edges
together with a fork to seal. Cut slit in center top of each turnover to allow
steam to escape during baking. Bake 15 to 20 minutes or until dough is light
golden brown. Serves 4.
** 20
Beef and Rotini
8 oz. rotini, uncooked
2 c. frozen cut green beans
2 19 oz. cans Campbell's Chunky Beef Soup
1 T. white onion, minced
In large sauce pan, add water and bring to a boil. Add rotini and cooked
to desired tenderness. Add green beans the last 8 minutes of cooking time.
Drain. While rotini and green beans are draining: in same sauce pan, combine
soup, rotini and green beans, onions and heat over medium heat. Cover and
heat for about 15 minutes, stirring occasionally. Serves 4.
Franks and Noodles
2 T. unsalted butter
2 T. all-purpose unbleached flour
1 3/4 c. low fat milk
1/2 c. or 2 oz. Parmesan cheese, grated
2 c. or 4 oz. noodles, cooked, drained
1/2 pound frankfurters, cut into 1 inch pieces
1 c. zucchini, peeled, sliced
1 c. tomato wedges
Preheat oven to 350 degrees. In small sauce pan, over medium high
heat, combine butter, flour, milk and seasonings. Stir constantly until hot
and smooth. Add cheese and stir until melted. In medium bowl, add sauce,
noodles, frankfurters and zucchini. Mix lightly. Pour into 1 1/2 quart baking
dish. Top with tomato wedges. Bake 25 minutes. Sprinkle more Parmesan
cheese on top, if desired. Serves 4.
Hash Pinwheels with Dijon Brandy Sauce
2 c. Bisquick baking mix
1/2 c. cold water
2 T. unsalted butter
1 can or 15 oz. corned beef or roast beef hash
Preheat oven to 425 degrees. In medium bow, add baking mix, water
and butter. Mix to a soft dough. Gently smooth into ball on floured board.
Knead 5 times. Roll dough into a rectangle, 12 inches by 9 inches. Spread
hash over dough to within 1/2 inch of edge. Roll up, beginning at narrow
side. Cut into 9 1-inch slices. Spray 9 inch by 9 inch by 2 inch square pan
with no-stick cooking spray. Place slices cut side down in pan. Bake 30
minutes or until biscuits are golden brown.
While pinwheels are baking, make the Dijon Brandy Sauce:
1 T. unsalted butter
1/4 c. brandy
2 T. white onion, finely chopped
1 c. heavy cream
1/4 c. Dijon mustard
In large skillet, over medium high heat, add butter. Saute onion until
almost done. Add brandy. Stir in heavy cream. Simmer until sauce thickens
slightly. Mix in mustard. Makes 1/2 c.
When pinwheels are done: Remove from oven and place on serving
platter or single plates. Drizzle sauce over pinwheels. Any remaining sauce
can be served on the side. Makes 9 pinwheels.
Swiss Steak
The steak should be cut at least 2 inches thick. Use a half cup of flour
for a slice of meat weighing 2 pounds and mix well with salt and pepper.
Pound the flour thoroughly into the meat with heavy plate. Heat 1/4 cup of
fat. Sear meat. Add 2 cups boiling water. Cover and allow to cook slowly
2 hours. Serves 4 to 6.
Easy One Skillet Meal
1 pound ground beef
2 T. extra virgin olive oil
3 T. white onion, chopped
1 1 pound can diced tomatoes with juice
2 1 pound cans pork and beans
1 t. French's yellow mustard
In electric skillet set at 380 degrees, add oil and brown meat. Place meat
on paper towels to drain. Add meat to skillet and onion, tomatoes, beans and
seasonings. Stir well and cover. Reduce heat to 300 degrees. Simmer for 30
minutes, stirring occasionally. Serves 6.
Busy Day Meal
1 1/2 T. extra virgin olive oil
1 pound ground beef
onions, sliced thin
carrots, sliced thin
potatoes, sliced thin
unsalted butter
parsley
In large skillet, over low heat, add oil. Spread crumbled ground beef over
bottom, then a layer of onions, potatoes, a little butter, onions, carrots and
parsley. Cover and cook for 50 to 60 minutes, stirring occasionally, until
onions and potatoes are tender. Serves 4 to 6.
Betty Crocker Potato Buds instant mashed potatoes, enough for 4 servings
2 eggs, whites only
1/4 c. green onions, chopped, white and green parts
2 T. reduced fat sour cream
1 pound lean ground beef
1 small green pepper, about 1/2 c., chopped
1 medium white onion, about 1/2 c. chopped
1 8 oz. can tomato sauce
1/4 c. black olives, sliced
2 to 3 t. chili powder
1 large garlic clove, minced
1 c. Cheddar or Monterey Jack cheese, about 4 oz., shredded
4 to 5 thin tomato slices
Preheat oven to 425 degrees. Prepare mashed potatoes as directed on
package, for 4 servings except decrease water to 1 c. and omit milk. Stir in
egg, green onions and sour cream. Press potato mixture into bottom and up
the sides of 1 9 inch by 1 1/4 pie pan. Prick bottom and sides with fork. Bake
15 minutes. While baking: In medium skillet, over medium high heat, cook
ground beef, green pepper and onion until beef is brown. Stir in remaining
ingredients, except cheese. Cover and cook over low heat, stir occasionally,
about 5 minutes. Spoon into pie shell. Arrange tomato slices on top, in a
5 minutes until cheese has melted and top is crusty. Serves 4 to 5.
Cornbread Supper
1 pound lean ground beef
1/2 c. white onion, chopped
1 12 oz. can whole kernel corn with red and green sweet peppers, drained
1 8 oz. jar Cheez Whiz cheese spread
1 4 oz. can chopped green chillies
1/3 c. cornmeal
3/4 c. all-purpose unbleached flour
2 t. baking powder
2/3 c. low fat milk
1/4 c. unsalted butter
2 eggs, whites only
Preheat oven to 400 degrees. In 10 inch oven-safe skillet, add ground
beef and onions. Cook just until meat is brown and onions are tender. Place
meat and onions on paper towels to drain. Wipe excess grease from skillet
with paper towels. Place meat and onions back in skillet. Stir in corn, 1/2 c.
Cheez Whiz and chillies. Stir and let cook until cheese melts and is well
combined. While waiting for cheese to melt: In medium bowl, combine dry
ingredients. Add milk, butter and eggs. Mix just until moistened. Stir in
remaining Cheez Whiz. Spread over meat and corn mixture. Bake 25 to 30
minutes or until golden brown. Let stand 5 minutes before serving. Serves 6.
Dinner in a Dish
1 pound ground beef
1 large white onion, chopped
4 medium white potatoes, peeled, cut in cubes
4 medium carrots, peeled, cut in cubes
1 c. white rice, cooked
1 c tomato soup, diluted with 1/2 c. water
Preheat oven to 325 degrees. Spray casserole dish with no-stick cooking
spray. In large skillet, heat a little oil over medium high heat. Add ground
beef and saute until brown. Remove from skillet and place on paper towels to
drain. Add potatoes and carrots and cook until almost tender. Place on paper
towels to drain. Add rice and diluted soup to skillet, stir well to combine. Add
browned beef and vegetables and combine. Pour into casserole dish and bake
for 45 minutes. Serves 4 to 6.
Tasty Beef Roast
Select a good chuck roast. Preheat oven to 350 degrees. Spread A-1 steak
sauce on top. Cover with 1 package of dry onion soup. Cover with 1 can
undiluted cream of mushroom soup. Bake covered, about 3 hours.
** 10
Broiled Steaks with Red Wine Butter Sauce
1/4 c. white onions, finely chopped
1/2 c. red wine
1/2 c. low sodium beef broth
2 T. red wine vinegar
3 T. unsalted butter
4 boneless strip steaks, about 3/4 pound each, fat trimmed off
salt and pepper, if desired
To prepare steaks for broiler: sprinkle salt and pepper on both sides. Let
steaks rest.
To prepare the sauce for the steaks: combine onions, red wine, beef broth and vinegar in a saucepan. Bring to a boil and cook down over high
heat until reduced to 3/4 c. Add butter, a little at a time, stirring constantly.
When ready to cook: turn broiler on. Put steaks on broiler rack and put
rack in oven. Broil for about 10 minutes on 1st side and 7 minutes on 2nd
side. Baste steaks with sauce at least twice during cooking and serve any
remaining sauce with steaks on the side. Serves 4.
Steak with Herb Cream Sauce
1 t. extra virgin olive oil
1 T. white onion, chopped
1 garlic clove, minced
2 T. red bell pepper, chopped
4 oz. beef tenderloin steak, about 1 inch thick
pinch of dried basil
pinch of dried oregano
3 T. reduced fat sour cream
In nonstick skillet sprayed with no-stick cooking spray, over medium high
heat, warm 1/2 t. oil. Add onion and garlic, saute for 2 minutes. Remove and
set aside. Add remaining 1/2 t. oil and steak to skillet. Cook to desired
doneness, turning once. Remove steak and place on serving plate. Return
onion mixture to skillet. Add basil, oregano and sour cream. Heat through.
Drizzle cream sauce over steak. Serves 1.
Flank Steak with Plum Sauce
2 pounds flank steak
1 8 oz. bottle Italian salad dressing
1 16 oz. can purple plums
4 T. white sugar
(or 1 T. plus 1 t. fructose or 1 t. powdered stevia)
1 T. lemon juice
1 T. low sodium soy sauce
1 t. fresh ginger, minced
1/2 c. toasted almonds, slivered
Place meat in a 13 by 9 by 2 inch glass dish. Pour salad dressing over
meat. Turn once or twice to coat. Marinate 24 hours, turning 3 or 4 times
during that time. To prepare: Drain and pit plums. Add plums, fructose,
lemon juice, soy sauce and ginger to food processor and puree. Place meat
on broiler pan, reserving marinade. Brush with plum puree. Broil 3 to 5
minutes. Turn, brush with plum puree and broil another 3 to 5 minutes to
desired tenderness. While meat is broiling: In small saucepan, combine 1/2
c. of reserved marinade, remaining plum puree and almonds. Heat just to
boiling. Remove from heat. Slice meat diagonally across the grain into very
thin slices. Arrange on warm platter. Pour sauce over meat. Serves 5 to 6.
Beef and Vegetable Ragout in Acorn Squash
1 c. prunes, pitted
1/2 c. dried apricots, halved
1 c. Madeira wine
2 pounds stewing beef, cubed
1/4 c. extra virgin olive oil
1 1/2 c. white onion, chopped
2 garlic cloves, minced
2 1/2 c. low sodium beef broth
2 c. tomatoes, peeled, quartered
1 bay leaf
1 t. oregano
2 c. white potatoes, peeled, sliced 1/2 inch thick
2 c. yams, peeled, sliced 1/2 inch thick
1 c. mushrooms, rinsed, thick slices
3 medium-size acorn squash, cut into halves or fourths, seeds removed
2 T. parsley, chopped
Soak prunes and apricots in 1/2 c. Madeira wine until soft, preferable
over night. In Dutch oven, brown meat in half of the oil over high heat.
Remove and reserve meat and juices. In same Dutch oven, add remaining
oil and heat. Saute onion and garlic until tender. Add stock and remaining
Madeira wine. Bring to a boil. Add reserved meat and juices, tomatoes and
seasonings. Heat for a couple of minutes, then reduce heat. Cover and
simmer until tender, about 2 1/2 hours. Preheat oven to 400 degrees. In
shallow baking pan, place acorn squash, cut side down. Add water to depth
of 1/2 inch. Bake 35 to 45 minutes or until fork tender. Add remaining
vegetables to Dutch oven, except parsley. Continue cooking until vegetables
are just tender. In the last 5 minutes of cooking, add half of soaked fruit.
When squash is done, place on serving platter. Spoon hot ragout (beef
mixture) onto hot acorn squash. Garnish with remaining soaked fruit and
parsley. Serves 6 to 12, depending on how you cut squash.
Meat Loaf with Spiced Peaches
1 1/2 c. fine, dry bread crumbs
1 1/2 c. low fat milk
1/2 c. water
1 c. Westbrae unsweetened catsup
4 t. Worcestershire sauce or low sodium soy sauce
2 t. French's yellow mustard
8 eggs, whites only
1/2 c. white onion, chopped
3 1/2 pounds ground chuck
1/2 pound ground pork
spiced peaches, see recipe below
Preheat oven to 350 degrees. Spray large baking dish with no-stick cooking
spray. In large bowl, combine bread crumbs, Worcestershire sauce,
milk, catsup and mustard. Add eggs and mix well. Add onion, ground pork
and beef. Mix well. Divide in half. Shape into loaves, about 10 inches by 5
inches, in baking dish. Bake for 1 hour. Remove from oven. Spoon peaches
and juice over top and down sides of loaves. Serves 10 to 12.
Spiced Peaches
2 number 2 1/2 cans cling peach halves, not drained
1/2 t. ground cloves
1/4 c. white sugar
(or 1 T. fructose or 6 pkt. stevia)
2 T. unsalted butter
In small sauce pan, add cloves, fructose and butter. Heat until butter has
melted and mixture is well combined. While sauce is cooking: Add peaches
and juice to large baking dish. Pour sauce over peaches. Place uncovered in
oven. Bake for 15 minutes.
Chebureki, Russian Meat Pies
2 1/2 c. all-purpose unbleached flour
1 t. salt
1 T. extra virgin olive oil
1 c. cold water
6 oz. beef chuck, cut into 1 inch cubes
4 oz. lamb shoulder, cut into 1 inch cubes
1 small white onion, cut into 1/2 inch cubes
1 garlic clove, minced
12 sprigs parsley, leaves only
1 1/4 t. salt
6 T. cold water
light vegetable oil for frying
Two days before serving: Mix flour and 1 t. salt in a large bowl. Stir in
1 T. oil. Gradually stir in just enough water to make a soft dough. Knead
on lightly floured surface unti smooth and elastic, at least 10 minutes. Wrap
in plastic wrap and refrigerate for 2 days. To prepare and serve: Grind beef,
lamb, onion, garlic and parsley leaves in food processor or meat grinder
until finely ground and smooth. Stir in 1 1/4 t. salt and 6 T. water. Divide
dough into 16 pieces. Roll out each piece on lightly floured surface into thin
circle, 6 to 8 inches in diameter. Thinner dough makes crispier pies. Spread
a generous tablespoon of filling over half of each dough circle. Fold over
other half. Seal edges by pressing with tines of fork. Use a skillet that is
large enough to hold 2 or 3 pies. Heat 1/2 inch of oil over medium high heat
until oil is hot enough to brown a crust of bread. Fry 2 or 3 meat pies at a
time, turning once, until golden. Place on paper towels to drain and cool a
little. Serve hot. Makes 16 meat pies.
Filet Mignon with Dijon Brandy Sauce
4 filet mignon
1 T unsalted butter
1/4 c. brandy
2 T. white onion, finely chopped
1 c. heavy cream
1/4 c. Dijon mustard
In large skillet, over medium high heat, add butter. Cook filets as
desired. Pour brandy over meat. Ignite carefully. When flames dies,
remove meat to heated platter. Cook onion in same skillet with butter
and meat drippings. Stir in heavy cream. Simmer until sauce thickens
slightly. Mix in mustard. Serve sauce immediately over filets. Serves 4.
Shepherd's Pie with Beef
1 T. extra virgin olive oil
1 pound ground beef
1 medium white onion, chopped
3 c. mashed white potatoes
1 c. Cheddar cheese, shredded
Preheat oven to 375 degrees. in medium-size skillet, heat oil over
medium high heat. Saute ground beef and onion until beef is browned.
Put meat mixture in 1 1/2 quart baking dish. Spread potatoes on top.
Sprinkle cheese on top. Bake for 30 minutes or until cheese is hot and
bubbly. Serves 4 to 6.
Beel A La Stroganoff over Noodles or Rice
1 1/2 pounds flank steak or boneless sirloin, partially frozen
1/4 c. all-purpose unbleached flour
2 T. unsalted butter
2 T. extra virgin olive oil
1 c. green onions, sliced
4 c. or 12 oz. mushrooms, rinsed, quartered
1/2 c. dry red wine
2 c. reduced fat sour cream
2 t. Dijon mustard
2 t. low sodium soy sauce
1/4 c. fresh dill, minced or 1 T. dry dill
1 pound noodles, cooked and drained
Cut the meat into 1/4 inch wide strips. Cut down the center of each strip
into approximately 1/2 inch wide pieces. Add flour to medium-size bowl.
Toss meat in flour to coat. In a large skillet or saute pan, heat butter and
oil until hot, but not smoking. Brown floured meat and remove from pan.
Place on plate with paper towels to drain. Add green onions and mushrooms
to pan. Saute until wilted and removed from pan. Place on plate with paper
towels to drain. Add wine to pan and heat, stirring to deglaze and scrape up
all browned bits from bottom of pan. Boil uncovered, 2 to 3 minutes. Reduce
heat to low. Add sour cream, mustard, soy sauce and dill. Heat, stirring
until sauce is well-blended. Add meat, green onions, mushrooms and stir
well. Heat until sauce is hot. Serve over hot noodles or rice. Serves 4 to 6.
Note: if making this dish ahead of time, put stroganoff into a casserole,
cover and refrigerate. When ready to prepare and serve: Preheat oven to
350 degrees. Place casserole in a pan filled with 1 inch of hot water. Heat
in oven for 45 minutes to 1 hour.
Cajun Meat Loaf
2 whole bay leaves
1 t. ground red pepper
1 t. black pepper
1/2 t. white pepper
1/2 t. ground cumin
1/2 t. ground nutmeg
4 T. unsalted butter
3/4 c. white onions, finely chopped
1/2 c. celery, finely chopped
1/2 c. green peppers, finely chopped
1/4 c. green onions, finely chopped
2 t. garlic, minced
1 T. Tabasco sauce
1 T. low sodium soy sauce
1/2 c. low fat milk
1/2 c. Westbrae unsweetened catsup
1 1/2 pounds ground beef
1/2 pound ground pork
4 eggs, whites only
1 c. very fine, unseasoned, dry bread crumbs
Preheat oven to 350 degrees. In small bowl, combine bay leaves, red,
black and white peppers, cumin and nutmeg. Set aside. In 1 quart saucepan,
melt butter over medium heat. Add onions, celery, green pepper, green
onions, garlic, Tabasco, soy sauce and combined seasonings. Saute until
mixture starts sticking excessively, about 6 minutes, stirring occasionally
and scraping pan bottom well. Stir in milk and catsup. Continue cooking
about 2 minutes, stirring occasionally. Remove from heat. Place ground
beef and pork large bowl. Add eggs, cooked vegetable mixture and bread
crumbs. Mix until thoroughly combined. Place in un-greased 13 by 9 inch
pan. Shape into loaf about 12 by 6 by 1 1/2 inches. Bake uncovered for 25
minutes. Raise heat to 400 degrees and continue to cook until done, about
35 minutes longer. Slice and serve hot. Serves 6.