Category: BEEF

SWEDISH MEATBALLS

Traditionally this recipe is served with lingonberries – YUMMMMMMY!!
MEATBALLS*
1 Jumbo egg
1/4 cup heavy cream
1 large slice white bread, crusts removed, and bread torn into 1-inch pieces
8 ounces ground pork, double ground
8 ounces ground beef, double ground
1 medium onion, grated or minced
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon white pepper
1 teaspoon brown sugar
1 1/2 teaspoons table salt
Avocado Oil, heavy coat

  • Preheat oven to 350 degrees.
  • Whisk egg and cream together in small bowl. Stir in bread and set aside to soak.
  • Blend hamburger & pork, onion, nutmeg, allspice, pepper, brown sugar, and salt smooth and uniform.
  • Using fork, mash bread mixture until no large dry bread chunks remain.
  • Add mixture to beef mixture and blend until well mixed.
  • Form 1-inch round meatballs. You’ll have about 25-30. 
  • Bake 20-25 minutes until cooked through.
  • At this point you can either complete the recipe or freeze the meatballs for a later weeknight.

SAUCE
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 tablespoon packed brown sugar
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Table salt and freshly ground black pepper

  • Melt butter over medium high heat.
  • Once melted, add flour and cook, stirring constantly with whisk, until flour is light brown.
  • Slowly whisk in broth.
  • Add brown sugar and bring to simmer.
  • Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes.
  • Stir in cream and return to simmer.
  • Add meatballs back to sauce and simmer, turning occasionally, until heated through, about 5 minutes.  If making the meatloaf, at this point pour sauce over the meatloaf and bake for 45 minutes at 350 degrees.
  • Stir in lemon juice; season with salt and pepper to taste and serve over noodles.

CARNE ASADA & FRESH GUACAMOLE

According to Wikipedia Carne asada is a roasted beef dish, literally meaning “roasted meat”[1][2]. The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied with guacamole, salsa, beans, and grilled scallions and tortillas.
The dish is commonly prepared in the northern parts of Mexico (in the states of Baja California, Baja California Sur, Coahuila, Sonora, Sinaloa, Chihuahua, Nuevo León, and Tamaulipas) as well as in the American Southwest (especially Texas and New Mexico). It can be found as the main ingredient in tacos, tortas, burritos and fajitas, or is simply served as a stand-alone. It is sold at Mexican meat markets called “carnicerias” in the American Southwest; especially those states with Mexican/Mexican-American enclaves.
When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone pre-purchase: preparada, marinated meat as described above, serving as a time-saver for the home cook but typically at higher cost; and no preparada, unprepared meat, allowing for a home cook to create one’s own marinade. I buy unprepared meat and doctor my own.
All my pictures are before as we’re having it for dinner tonight. I’ll add an after picture later.



CARNE ASADA
2-3 pounds flank or skirt steak, sliced THIN
1 medium Vidalia onion, sliced thin
2 lemons, 1 sliced thin, 1 wedged for squeezing
1 lime, sliced thin
1 orange, sliced thin
1/3 cup champagne vinegar
2 teaspoons minced garlic, jar
1 teaspoon salt
1 teaspoon FRESH ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Hungarian paprika
  • Soak the meat in the vinegar for an hour or so.
  • Remove meat from vinegar and dry on paper towels.
  • Sift together all the seasonings and rub into the meat on both sides.
  • Layer the meat into a container alternating with the slices of lemon, limes, oranges and onions squeezing lemon juice on each layer as you go.
  • Let marinate for overnight or a day or so.
  • Grill on a VERY hot grill to desired doneness.
  • Serve with warm tortillas, Fresh Guacamole and Fresh Garden Salsa.
FRESH GUACAMOLE

3 large avocados
1 bunch green onions, chopped fine
1 red chile pepper or 1/4 teaspoon red pepper flakes
1 tablespoon minced garlic, jar
Juice of 1 lime
1 small tomato, chopped fine seeds and all
1/4 cup sour cream
salt and pepper

  • Cut avocados in half. 
  • Remove seed. 
  • Scoop out avocado from the peel. 
  • Using a fork, mash the avocado. 
  • Add the chopped onion, garlic, lime, salt, pepper, red pepper flakes and mash some more. Chili peppers vary individually in their hotness. Add your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours. 
  • Add the tomatoes. 

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

BAKED MEATBALLS w/ ONION GRAVY

MEATBALLS
1 pound hamburger
1 pound ground pork
2 bunches green onions, chopped
1/2 cup grated Parmesan cheese
1 cup Panko crumbs or crushed saltines
2 eggs
1/2 cup milk
1 teaspoon oregano
1 teaspoon basil
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon white pepper
  • Preheat oven to 350 degrees.
  • Using your hands blend all the ingredients together.
  • Line a cookie sheet with parchment paper.
  • Roll meatballs into golf ball size meatballs.
  • Bake for 30-45.
  • Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

ONION GRAVY
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons self-rising flour
1 tablespoons cream sherry
2 cups hot water
1 tablespoon better than bouillon beef base
1 teaspoon Kitchen Bouquet
salt and pepper to taste

  • In a large skillet melt the butter for the gravy. Saute the onions until browned.
  • Add the bouillon base, cream sherry and hot water. Bring to a boil.
  • Reduce heat, add flour and continue cooking to desired consistency.

BEEF POT PIES

    6 cups shredded pot roast
    2 medium onions, chopped
    2 cloves garlic, minced
    2 tablespoons vegetable oil
    3 celery stalks
    1 small bag baby carrots
    1 small bag frozen green beans or 1/2 pound fresh, cleaned and cut
    2 cups beef broth
    12 oz. evaporated milk
    1/3 cup butter
    1/2 cup + 1 tablespoon Wondra flour
    3/4 teaspoon thyme
    1/4 cup cooking sherry
    1/8 cup parsley
    salt and pepper to taste

    • Separate beef from fat and bones and set aside. 
    • Heat oil in dutch oven. 
    • Saute’ onions, garlic and celery until just tender. 
    • Transfer to a large mixing bowl and toss with shredded beef. 
    •  Mix together beef broth and milk and microwave until steamy, 2-3 minutes. 
    • In a large sauce pan melt butter. When foamy stir in flour, parsley and thyme until golden. 
    • Gradually whisk in the hot milk mixture. 
    • Bring to a simmer and cook until thick. 
    • Turn off heat and stir in sherry, salt and pepper to taste. 
    • Stir in beef mixture and vegetables. 
    • Divide into 6-8 small French white Pyrex round baking dishes. 
    • Cover with lids and freeze.
    • When ready to bake, thaw and bring to room temperature. 
    • Cover with pie crust** and bake at 400 degrees for 30-35 minutes or until golden brown. 
    • With this recipe you don’t end up with a bottom crust, but just think of how many calories you’re saving.


    **Pillsbury pie crust from the dairy section will make 2 pot pies with left over pieces for decorative leaves. Unfold a sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the dough out gently. Measure the diameter of the pot pie bowls, and cut out dough rounds that are slightly larger in diameter. Repeat until you have made all the necessary tops. Whisk an egg in a small bowl. Lay the dough rounds on top of the pot pies. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

    OLD FASHIONED MEAT LOAF

    OLD FASHIONED MEAT LOAF
    MEATLOAF
    3/4 cup heavy cream
    6 slices white bread, crusts removed, but retained
    2 pounds hamburger
    1/2 cup grated Parmesan cheese
    1/2 cup grated aged cheddar
    1/4 cup minced parsley (fresh)
    1/4 teaspoon celery salt
    1 teaspoon sea salt
    1/2 teaspoon white pepper
    1 small red onion, finely chopped
    2 cloves garlic, minced
    3 Jumbo eggs, beaten
    5 slices bacon
    SAUCE
    1 cup ketchup
    1/3 cup Frank’s sweet chili sauce
    1/3 cup packed brown sugar
    • Preheat oven to 350 degrees.
    • Pour cream over bread slices and allow it to soak for several minutes until mushy.
    •  Add beef, onions, Parmesan cheese, Cheddar cheese, celery salt, sea salt, white pepper and parsley.
    • With clean hands, mix the mixture together until uniform in consistency.
    • Add beaten eggs and mix again.
    • Form into mixture into a loaf.  I use an actual loaf pan and then lift it out.
    • Line a jelly roll or broiler pan with foil. This avoids a huge mess.
    • Place loaf in center.
    • Lay bacon slices over top of the meatloaf.
    • Arrange retained bread crusts along edges of meatloaf about an inch away to absorb the grease and liquids that cook off the meatloaf.
    • Make the sauce by mixing all the ingredients together.
    • Spread half the sauce over the top.
    • Bake for 45 minutes.
    • Spread remaining sauce over the top.
    • Bake another 15 minutes.
    • Discard bread edges.
    • Enjoy.

    MEATLOAF MUFFINS

    1 pound lean hamburger
    1 box onion and mushroom stove top
    1 clove minced garlic
    2 eggs
    1 cup water

    • Mix all together and then divide amongst 12 muffin cups.
    • Bake at 350 degrees 40 minutes.

    HOBO FOIL STEWS with BUTTER BBQ SAUCE

    HOBO FOIL STEWS with BUTTER BBQ SAUCE
    2 thick ground beef patties, I used Stater Brother’s bacon cheddar patties
    1 Yukon potato, chunked
    1 carrot, sliced
    1 Mexican onion sliced thin
    salt and pepper to taste
    1 tablespoon butter per patty

    • Layer 2 pieces of heavy duty foil on top of each other.
    • Place the hamburger patty in the center.
    • Top with 1 tablespoon butter.
    • Spread BBQ sauce around the butter.
    • Top with sliced onions.  
    • Spread onions and carrots evenly around the meat.
    • Fold the foil pieces up around the meat tightly.
    • Turn it over seam side down and then seal the 2nd piece of foil.
    • Turn them back over so they are meat side down.
    • Bring grill to a medium heat, around 225°.
    • Place foil packs on grill with lid shut for 10 minutes.
    • Turn packets over for 10 more minutes.
    • Serve in foil or slide out onto a plate.

    HOMEMADE BBQ SAUCE
    1 cup packed brown sugar
    1/2 cup apple cider vinegar
    1/4 cup molasses
    1/4 cup honey
    1/4 cup Worcestershire sauce
    2 tablespoons dark rum
    1 tablespoon liquid smoke
    1 teaspoon white pepper
    2 teaspoons garlic powder
    2 1/2 cups Portland Ketchup

    • In a large saucepan combine all the ingredients except the ketchup. 
    • Cook uncovered until sugar is dissolved and all ingredient are well blended. 
    • Add ketchup and bring to a slow boil, stirring constantly. 
    • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

    MEAT LASAGNA traditional

    1 pound sweet Italian sausage
    3/4 pound lean ground beef
    1/2 cup minced sweet onion
    2 cloves garlic, crushed
    2 cans diced tomatoes with garlic, oregano and basil
    1 (6.5 ounce) cans canned tomato sauce
    2 tablespoons white sugar
    1 1/2 teaspoons dried basil leaves
    1/2 teaspoon fennel seeds
    1 teaspoon Italian seasoning
    1 tablespoon salt
    1/4 teaspoon ground black pepper
    4 tablespoons chopped fresh parsley
    12 lasagna noodles(I like the Barilla no cook)
    16 ounces ricotta cheese
    1 egg
    1/2 teaspoon salt
    3/4 pound mozzarella cheese, sliced
    3/4 cup grated Parmesan cheese

    • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. 
    • Stir in crushed tomatoes (juice included) and tomato sauce. 
    • Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. 
    • Simmer, covered, for about 1 1/2 hours, stirring occasionally.
    • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water OR use no bake noodles.
    • In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
    • Preheat oven to 375 degrees.
    •  To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.
    • Arrange 6 noodles lengthwise over meat sauce.
    • Spread with one half of the ricotta cheese mixture. 
    • Top with a third of mozzarella cheese slices. 
    • Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. 
    • Repeat layers, and top with remaining mozzarella and Parmesan cheese. 
    • Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
    • Bake in preheated oven for 25 minutes. 
    • Remove foil, and bake an additional 25 minutes. 
    • Cool for 15 minutes before serving.

    My mom got me this new lasgana pan from Chicago Metallic for Christmas and I have to say it is awesome.  Lasagna no longer is a mess to cut and each edge of cheese is crispy and just perfect!  Assembly is also a breeze with no overlapping. You can even make 3 different flavors at once.  I can’t wait to try it on some banana bread and meatloafs.

    SAUERBRATEN, POTATO PANCAKES & GINGERSNAP GRAVY

    SAUERBRATEN & GINGER SNAP GRAVY

    3 pound chuck roast
    2 cups vinegar
    2 cups beef broth
    1 medium onion, thinly sliced into rings, separated
    2 bay leaves
    1 teaspoon white pepper
    1/4 cup sugar
    1/4 cup lemon juice
    1 tablespoons ground cloves
    6-10 gingersnaps

    • In a medium saucepan blend all the ingredients together except the ginger snaps. Heat, but do not boil.
    • Pour over the roast in a tight sealed Tupperware marinader. Marinate 48-72 hours, turning twice daily.
    • On the 3rd day remove the roast from the marinade, drain well saving all marinade and brown* on both sides and all edges.
    • Put roast in roasting pan and pour marinade over top. Bake for 3 hours covered and undisturbed.
    • During the last 30 minutes add the gingersnaps to the liquid and allow them to soften. If you are going to want more gravy than there is liquid, add a can of beef consomme at this time.
    • Remove bay leaves. If you prefer you can use whole cloves (8-10) and tie those and the bay leaves into a cheesecloth bag that can be more easily removed.
    • Remove roast from pan and whisk in roux until desired gravy consistency is reached.

    *Browning will take longer because of the vinegar in the marinade.

    POTATO PANCAKES

    3+ cups peeled, grated & squeezed* potatoes
    1 large bunch green onions, minced or 1 small Vidalia onion, minced
    1/2 cup self rising flour
    1 teaspoon salt
    1/2 teaspoon pepper
    1 cup buttermilk
    1 egg, beaten
    4 tablespoons butter, melted

    • Sift together the flour, salt and pepper.
    • Whisk together the buttermilk, egg and butter until smooth.
    • Whisk in the flour mixture until well blended.
    • Fold in the potatoes and onions.
    • Drop onto hot griddle and make your pancakes.
    • Serve with applesauce and sour cream or with the Sauerbraten gravy.

    *I use a flour cloth towel as my base. I grate the potatoes on top of it and then bring all the corners together like a knapsack wrapping the potatoes inside. I continue to tighten the turns until I squeezed all the moisture from the potatoes.

    STUFFED MEATBALLS & ROASTED VEGGIE SPAGHETTI SAUCE

    • I start with whatever vegetables I have in the vegetable bin. Today was Roma tomatoes, celery stalks, green onions and snap peas.
    • Then I drizzle olive oil and salt and pepper over it all and bake it for an hour at 400 degrees.
    • I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
    • When done roasting, add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce. Salt & pepper taste.


    For the meatballs:
    1 pound hamburger
    1 pound sweet Italian sausage, casings removed
    3 large slices sourdough bread, crumbled
    2 eggs, beaten
    1/2 cup grated Parmesan cheeseAlign Center
    2 tablespoons fresh minced parsley
    1 bunch green onions, finely minced
    2 teaspoons minced garlic, jar
    mozzarella cheese, about 4 ounces, cut into 1 inch cubes

    • Crumble bread into a large bowl.
    • Toss in Parmesan cheese, parsley, green onions and garlic.
    • Add meat and with your hands mix extremely well until you have a uniform mixture.
    • Roll meatballs around a Parmesan cheese cube.
    • Chill Meatballs until sauce is done.
    • Just before the sauce is finished, brown meatballs.**
    • Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
    • Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
    • Enjoy

    **If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.


    GOURMET SLIDERS w/ TARRAGON CREAM SAUCE & BROWN BUTTER BEANS

    GOURMET SLIDERS  w/ TARRAGON CREAM SAUCE & BROWN BUTTER BEANS
    SLIDERS
    3 pounds ground beef
    2 large eggs, lightly beaten
    2/3 cup grated Parmesan cheese
    1/2 cup chopped fresh parsley
    2 small garlic cloves, minced
    6 ounces Havarti, chilled and cut into 1/2-inch cubes

    • Gently combine meat, eggs, cheese, parsley, garlic, 1 teaspoon salt and 1/2 teaspoon pepper with your hands. (Do not over mix).
    • Form scant 1/4 cupfuls of meat mixture into about 30 meatballs. Push a cheese cube into center of each ball and encase meat around cheese, then slightly flatten each ball to a 2-inch diameter.
    • Grill on each side to desired temperature.

    SAUCE
    1 tablespoon butter
    1 teaspoon apple cider vinegar
    1 cup white wine
    1 cup heavy cream
    2 teaspoons minced fresh tarragon
    3 green onions, minced

    • Melt butter until sizzling.
    • Add onions and tarragon sauteing until onions are opaque.
    • Add wine and vinegar, bring to a slow boil.
    • Reduce heat, add heavy cream and cook until sauce thickens.

    BROWN BUTTER BEANS
    4 cups trimmed green beans
    2 green onions, minced
    4 tablespoons unsalted butter
    2 cloves garlic, minced
    Juice of 1 lemon
    1 cup grape tomatoes halved
    salt and pepper to taste

    • Blanch beans for 3-5 minutes in a pan of boiling water.
    • Drain and set aside.
    • Melt butter in sauce pan until sizzling.
    • Add onions and garlic and stir until fragrant.
    • Add lemon juice to deglaze pan.
    • Add beans and tomatoes, toss to coat.
    • Salt and pepper to taste.

    HOMEMADE SLOPPY JOES


    These are always a crowd pleaser.

    HOMEMADE SLOPPY JOES
    1 tablespoon extra light olive oil
    1 1/2 pound beef
    1 medium onion, finely chopped
    1 teaspoon minced garlic, jar
    salt and pepper to taste
    1/3 cup brown sugar
    2 teaspoon Montreal steak seasoning
    1 tablespoon red wine vinegar
    1 tablespoon Worcestershire sauce
    1 teaspoon liquid smoke
    2 tablespoons sun-dried tomato pesto
    1 15 ounce can tomato sauce
    1 teaspoon Better than Bouillon beef base

    • Heat olive oil and add ground beef.
    • Generously salt and pepper.
    • Brown beef, onion and garlic. Drain.
    • Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
    • Add tomato paste and tomato sauce.
    • Reduce heat and simmer 15 minutes.
    • Serve on fresh baked buns.