Beef

[New Recipe]

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John

went to home

BARBECUE SPARERIBS Recipe by Wayne Speicher

Barbecue Sauce

1-1/2 Cups Ketchup                        ¾ Cup packed brown sugar
½ Cup vinegar                                  ½ Cup honey
1/3 Cup soy sauce                            1-1/2 teaspoon ground ginger
1 teaspoon salt                                  ¾ teaspoon ground mustard
1/2 teaspoon garlic powder               ¼ teaspoon pepper

Place 3 to 5 pounds baby back ribs with the meaty side up on racks in baking pan. Cover tightly with foil. Bake at 350 degrees for 1-1/4 hours or until meat is tender. Drain; grill ribs over medium-hot coals for 35 minutes basting with sauce. Be careful as the sauce will burn quickly. Constantly turn and baste the ribs.

BARBECUED SHREDDED BEEF

3 lb. chuck roast                    2 T margarine
1 cup chopped onions             2 t paprika
1 t pepper                               1 t mustard
dash cayenne pepper               1/2 t salt
3 T vinegar                              3 T sugar
3 T Worcestershire sauce        1 clove garlic chopped
1 6 oz can tomato paste

Cook meat until very tender in water to cover to which 2 t salt has been added. Melt margarine and add onions; cook until tender but not browned. Add remaining ingredients and some of the liquid the meat is cooked in and cook over low heat 20 minutes to blend into a barbecue sauce. When meat is done, shred it finely; add drained meat to the sauce; mix well. Cover and cook very slowly for 30 minutes. If necessary add a little more stock if the mixture becomes too thick. Serve in hamburger buns with finely chopped cabbage. Makes 10 to 12 servings or 1 1/2 quarts. Use left over stock as a soup base.

CHOPPED BEEF AND YORKSHIRE PUDDING

Sift together 1 cup sifted flour and 1/3 t salt. Moisten gradually with 1 cup milk to form a smooth paste and beat in 2 eggs, one at a time, beating well after each addition. Season to taste with a fresh grating of nutmeg and a few grains cayenne and mace and beat the batter thoroughly for 2 to 3 minutes with a rotary beater.

Mix well 1 1/2 lb. finely chopped beef or beef and pork combined, 1 1/2 T grated onion, 1 t each finely chopped parsley and chives, 1/2 clove garlic, finely chopped, salt, pepper and a pinch of clove.

Grease a large shallow baking pan generously with bacon fat. Heat the greased pan to sizzling in a hot oven and pour in 1/2 of the batter. Add the ground meat, spreading it quickly with a wet spatula. Pour the remainder of the batter over the meat and return to the hot oven to bake until the pudding rises and begins to brown. Lower the temperature to moderate and continue baking for 20 minutes. Cut into squares and serve with a sauce boat of rich tomato sauce, brown sauce or mushroom sauce.

CRANBERRY POT ROAST

3 1/2 lb. chuck or rump roast                    1 1/2 t salt
1/8 t pepper                                              1/4 cup water
1 - 1 lb. can jellied cranberry sauce            4 whole cloves
1 stick cinnamon

Brown meat. Add remaining ingredients. Pressure cook 14 minutes per pound or cook slowly on range until tender. Thicken and strain gravy.

MEAT LOAF

Per each pound of hamburger:

1/3 cup each: onion and bell pepper, finely chopped
3/4 cup dried bread crumbs 1/3 cup sherry
3/4 t salt 1/4 t thyme
1/2 t oregano

Mix ingredients well. Add hamburger and mix very well. Form loaf on a piece of waxed paper. Flip the meatloaf onto a grill set in a baking pan. Bake anywhere from 350 - 450 degrees depending upon what else you have in the oven.

ORANGE GLAZED MEAT LOAF

6 T brown sugar 1/2 t dry mustard
sprinkle the above on the bottom of the pan

peel and slice in rounds enough oranges to cover the bottom of the pan

1 1/2 lb. hamburger         2 cups soft bread crumbs
1 egg                              1 minced onion
1 green pepper minced    1/4 t pepper
1 t salt                             1/2 cup orange juice
juice of 1 lemon

Mix well, press into a baking dish. Bake 1 hr at 350 degrees. Let stand a few minutes before turning upside down on a platter.

POT ROAST

Brown a chuck roast. Add 1 can cream of mushroom soup, 1 pkg. Lipton onion soup mix with enough water to barely cover. Add salt and pepper to taste. Cook slowly until meat is tender. Can be served as is or add carrots, potatoes and onions to meat and cook.

HERB-BRAISED STEAK

2 lb. round steak cut 1/2 inch thick            2 beaten eggs
2 T milk                                                     1 t salt
1/2 t marjoram                                           1/2 t thyme
dash pepper                                               dash cayenne
1 cup fine bread crumbs                              1/3 cup oil

With meat pounder, pound steak thoroughly until thin on lightly floured board. Cut steak into serving pieces. Combine eggs, milk and seasonings. Dip meat into egg mixture and then into cracker crumbs. Handle carefully so all of the coating stays on. Cook steak on both sides in hot oil. Makes 6 servings.

NR I usually use more egg wash and crumbs.

GARLIC MEAT BALLS

1 lb. hamburger                                            milk
1 slice bread softened in a little milk             salt & pepper
2 clove garlic, crushed                                1 can cream of celery soup

Mix all ingredients, except soup and milk, to make meat balls. Brown. Drain off excess drippings. Add soup and a little milk. Simmer 10 minutes and serve on boiled potatoes or rice.

HOMINY PIE

Brown 1 to 1 1/2 lb. hamburger with a chopped onion. Drain fat. Add 1 can solid pack tomatoes with juice, 1 can hominy, drained, salt, pepper and chili powder to taste. Simmer 10 minutes. Add a cup of cheddar cheese and heat until cheese is melted.

ITALIAN ROAST BEEF

Boston Butt  (3-4 lb)        3 Carrots chopped
3 ribs Celery chopped         1 lg onion chopped
3-5 Garlic cloves sliced            salt to taste
1 - 3 tsp oregano                             lots of water

Put Boston Butt, carrots, celery and onions in a baking pan. Slice garlic on top. Salt meat. Add water to the pan and cover with foil. Bake at 350 degrees for several hours until done. When done, if there is not enough juices add consume or beef stock.

ITALIAN BEEF

3-4 lb. Roast - not a rump roast        3-5 cloves garlic
            1 16 oz jar peppercorns                    1 to 3 tsp. Oregano
            2 -3 pkgs. Au jus

Add to a crock and fill with water. Cook 8 to 12 hrs. then shred.

SAVORY STUFFED CABBAGE

1 med. head cabbage                1 egg
1/2 cup milk                              1 t onion salt
1 cup soft bread crumbs            1 lb. ground beef
1 envelop (1 1/4 oz) cheese sauce mix or 1 can cheese soup, undiluted
1 can (1lb) tomatoes

Remove core from cabbage, then hollow out center of cabbage leaving a 1 inch shell. Beat together egg, milk and onion salt. Stir in bread crumbs and ground beef; mix lightly. Spoon into center of cabbage. Place, hollow side down, in deep casserole. Stir together contents of cheese sauce mix and tomatoes; pour over cabbage in casserole. Cover tightly and bake at 375 degrees for about 1 hour, until tender. Cut into wedges and serve with tomato - cheese sauce. 6 servings.

N.B. I like to par-boil the cabbage before stuffing.

SHERRY’S ENGLISH MEAT PIES

1 lb. Pork ground                 1 ½ lbs. Ground beef
1 large onion                        3/8 teaspoon cinnamon and nutmeg
2 lbs. potatoes                      salt and pepper to taste
poultry seasoning to taste      4 9” prepared pie shells
4 tops for the pies                steak sauce

Peel potatoes and dice up into chunks Place potatoes in a pan of water and boil, when done drain and set aside.
In a large skillet fry ground pork, ground beef and onion until done. Drain and return to the skillet
Add cinnamon, nutmeg, salt pepper and poultry seasoning to the meat mixture. Add potatoes and heat a little longer.
Place meat mixture in pie shells and cook until golden brown in a 350 degree oven.

Serve with steak sauce.

SHEPHERDS PIE - SHERYL SULLIVAN

1 lb. Ground beef                    1 large onion
4 cup + mashed potatoes - instant or home made
1 can whole kernel corn            salt and pepper to taste
paprika                                    brown gravy

Fry ground beef and onions - drain fat. Season ground beef with salt and pepper. Set aside. Make mashed potatoes. In a casserole dish put a layer of mashed potatoes on the bottom, then a layer of meat, then a layer of corn. Top with mashed potatoes and sprinkle with paprika. Bake in a 350 degree oven for 30 minutes. Serve with brown gravy.

NOTE: Can do multiple layers if doing a large casserole vs. Single layers for a small casserole. Also you can use any choice of meat and vegetables in place of ground beef and corn

SPAGHETTI SAUCE

2 lbs. Hamburger                                2 large onions
12 oz. Tomato paste                           1 pkg. Lipton’s onion soup mix
1 teaspoon garlic powder to taste         pinch of sugar
salt to taste                                          2 tablespoons oregano

Mix ingredients together and simmer at least 20 minutes.
Just before serving add 1 more tablespoon or to taste of oregano.

STUFFED BELL PEPPERS

1 lb. Hamburger                        1 onion
5 med. Bell Peppers                  2 cans cream of tomato soup
salt pepper and basil to taste        sherry to taste

Fry hamburger and onions and drain fat. Make rice while frying the hamburger. Add 1 can cream of tomato soup, salt, pepper and basil to hamburger. Cut green peppers in half and clean out seeds. Place bell peppers in a pan of water and boil for 10 minutes. Remove the bell peppers from the water and drain. Mix 1 can cream of tomato soup with ½ can of sherry ( use tomato soup can to measure.) Arrange the bell peppers in a pan. Put the hamburger mixture in the peppers and pour the tomato - sherry sauce over the top. Heat in a 350 degree oven for 20 minutes

SKILLET SUPPER FROM JOANNE

Make meat balls with:

1 lb ground beef 1/4 cup dried parsley
2 eggs 1 pkg bread crumbs or turkey stuffing mix
salt and pepper

Brown beef and add ingredents. Sauté 1 onion in part of drippings.

Add:

1 shredded cabbage 1/2 t basil
1 pkg. frozen lima beans, precooked 1 pkg. carrots diced, precooked
1 pkg. peas, precooked

Cover, simmer until cabbage is done. Add meat balls and heat through or add with cabbage.

SLOPPY JOES JEANNIE SULLIVAN

1 lb. hamburger 1 t dry mustard
1 T vinegar 1 T sugar
add enough catsup to make soupy

Brown hamburger, add the remaining ingredients.

Serve on hamburger rolls.

S O S (ask grandpa what SOS means.)

Fry out 1 lb hamburger, drain fat, add salt and pepper to taste. Add 1 can cream of mushroom soup and some milk to make gravy. Add peas and chopped bell peppers as desired. Serve on toast.

ROUND STEAK KAY KOVACK

Marinate thin strips of round steak ( 1 to 1 1/2 lbs) in:

2 T sugar 2 T oil
1/4 cup soy sauce garlic powder
1/2 cup red wine
and optionally: grated ginger

SWEDISH MEAT BALLS

1 lb. hamburger                                                        salt, pepper and thyme
1 onion minced                                                         milk
1 slice bread, softened in a in a little milk                  1 can cream of mushroom soup

Make meat balls of all ingredients except soup and milk. Brown. Drain excess fat. Add soup and some milk. Simmer 10 minutes. Serve on rice.

SWEET AND SOUR MEAT BALLS

Mix 1 lb. ground beef, 1 egg, 1 T cornstarch, 1t salt, 2 T onion, chopped and a few grains pepper; form in 18 balls or more. Brown them is a small amount of oil, drain.

To 1 T oil add 1 cup pineapple juice and cook over low heat for a few minutes. Add mixture to 3 T cornstarch, 1 T soy sauce, 3 T vinegar, 6 T water and 1/2 cup sugar. Cook until juice thickens, stirring constantly.

The above may be prepared in advance

Add meat balls, 4 slices pineapple, cut into pieces and three large green peppers each cut into 12 to 15 strips lengthwise. Heat thoroughly. Serve hot. Serves 6 to 8.