Category: Beef

My Small Lasagna

Print Recipe
 My Small Lasagna
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook the hamburger, drain grease, and add sauces. Heat, add any salt, pepper, other herbs you would like. Heat oven to 350F.
  2. Cook lasagna noodles per package directions and drain.
  3. Add a little sauce/meat mixture to the bottom of the pan, then cut the lasagna noodles to fit the 9" square pan. It should take 2 noodles, cut to size, to cover the bottom. Then layer half the meat/sauce mixture, half the ricotta, half the mozzarella, then half the cheddar. Repeat. The pan will prolly be extra full, so make sure you put the pan on a baking sheet.
  4. Cool for about 1/2 hour, or until cheese is bubble and melty and starting to brown. Everything's already cooked, so it's just until it looks like you want to eat it.
  5. Prolly want to give it a few minutes to cool., then chow down!
Share this Recipe
 

Nutrition Facts
My Small Lasagna
Amount Per Serving
Calories 789 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 27g 135%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 169mg 56%
Sodium 1673mg 70%
Potassium 426mg 12%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 14g
Protein 63g 126%
Vitamin A 44%
Vitamin C 7%
Calcium 115%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Small Pot Roast

Print Recipe
 Cindy's Small Pot Roast
I wanted to make pot roast, but there are only two of us, and all of the recipes I found online called for 2 1/2 - 5 pound roasts. That's a lot for two people! So I made this version, much more suitable for 2 people, without a lot of leftovers. Enjoy!
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Servings
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Servings
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Remove roast from refrigerator about an hour before cooking - long enough for the roast to be about room temperature.
  2. Preheat oven to 325F.
  3. Heart oil in dutch oven to medium/medium-high heat. Pat roast dry and sprinkle salt and pepper on all sides, patting to help seasonings stick. Brown slightly on all sides - since it's a small roast and near room temperature, it won't take long on each side or you will start cooking it, maybe 45 seconds each side. Make sure to get every surface of the roast!
  4. Add sage and thyme to hot bouillon and mix well.
  5. Remove roast from dutch oven and drain excess fat. Place roast back in dutch oven and add hot bouillon, thyme, and sage. Make sure lid is on properly so that it hols all of the liquid and steam, and place in oven.
  6. Cook for 1 1/2 hours, then remove and add vegetables. Be sure to spread everything around so that it's totally cover with the liquid.
  7. Return to over and cook another 1 1/2 hours, or until roast is so tender it falls apart when you try to fork it.
  8. Move roast and vegetables from dutch oven to platter, and cover well to keep warm. Place dutch over with cooking liquid on burner on medium/medium-high heat. Add 2 Tbsp flour to liquid and whisk together. Let simmer until liquid is reduce to about 1/3 and gravy is thickened, whisking frequently.
Share this Recipe
 

Nutrition Facts
Cindy's Small Pot Roast
Amount Per Serving
Calories 287 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 50mg 17%
Sodium 86448mg 3602%
Potassium 851mg 24%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 4g
Protein 28g 56%
Vitamin A 197%
Vitamin C 32%
Calcium 10%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

Moussaka

Print Recipe
 Moussaka
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Cypriot
Servings
Ingredients
Course Main Dish
Cuisine Cypriot
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly.
  2. For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes. Add the tomato sauce and lower the heat to simmer for 5 minutes. Remove the sauce from the heat and set aside.
  3. For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside.
  4. For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.
Recipe Notes

Recipe courtesy of Melissa d'Arabian

Share this Recipe
 

Venison Sauerbraten

Print Recipe
 Venison Sauerbraten Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine German
Servings
Ingredients
Course Main Dish
Cuisine German
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring marinade ingredients to a boil and turn off the heat. Allow to cool. Submerge the venison in the marinade and let it sit in the fridge for at least 24 hours, and up to 5 days. Three days is a good length of time. When you are ready to cook, take the roast out of the marinade and salt it well. Set it aside for 15-20 minutes or so.
  2. Preheat the oven to 275 degrees. Actually, 225 is a better temperature, but the roast can take up to 8 hours to properly cook then; this is what I do at home on weekends. At 275 degrees, the roast will probably take about 5 hours to cook. You can go up to 300 degrees – a typical venison roast will be ready in 3 1/2 hours at this temperature – but you will get gray, not pink, meat. It will still taste good, though.
  3. Now you have an optional step: You can, if you choose, brown the venison in butter or oil. I chose not to because if you then simmer the venison at a low enough temperature, it will remain pink all the way through. If you brown the outside, you will get a gray ring around the edge of the venison when you cut into it. Either way is fine.
  4. Pour the marinade into a pot and bring it to a boil. Pour it into a Dutch oven or other lidded pot and place the venison inside. Cover and put in the oven. If the venison is not submerged by the marinade, turn the roast over every hour. This is also a good way to test for doneness – you want the roast to almost be falling apart. When the roast is done, take it out of the pot and coat it with some of the 1/4 cup olive oil or melted butter. Reserve the rest of the oil or butter for later. Wrap it in foil.
  5. Now you make the sauerbraten sauce – and sauerbraten is all about the sauce. Strain the cooking liquid through a fine-meshed sieve into a bowl. Take the 8 ginger snap cookies and pulverize them in a blender. You want it to look like a rough meal or coarse flour.
  6. In a medium-sized pot, melt 3 tablespoons of butter over medium-high heat. When it is frothing and totally melted, whisk in 2 tablespoons flour. Cook until it is the color of coffee-and-cream, stirring often. Slowly whisk in the cooking liquid, one cup at a time. The mixture will turn to clay at first, then loosen into a silky sauce. Taste for salt – it will probably need it – and add enough to your taste.
  7. Whisk in 4 tablespoons of the pulverized ginger snaps. They will not dissolve completely at first, but keep stirring and they will disappear. Taste the sauce. Add another tablespoon of ginger snaps if you want, or add a tablespoon of sugar. The sauce should taste sour, warm (a pumpkin pie sort of spicy warm) and a little zippy and sweet.
  8. To serve, slice the roast into 1/4 inch thick slices. Venison can be dry – it has zero fat – so one trick I do is to coat each slice in melted butter before I serve it. You’ll need about 1/2 stick melted to do this trick. Serve with lots of sauce, some braised onions, and either mashed potatoes, egg noodles, or spaetzle. A hearty red wine would be an ideal match here, as would a dark, malty beer.
Recipe Notes

You can of course use beef for this recipe; brisket or a chuck roast would be good, and you could also use London broil or tri-tip.

Share this Recipe
 
Posted on

Roast Beef and Yorkshire Pudding

Ingredients

Roast

  • 2 3/4 to 3 1/3 pounds (1 1/4 to 1 1/2 kilograms) rib beef, on the bone
  • 1/2 teaspoon sea salt, pIus more for seasoning beef
  • Freshly ground black pepper
  • 2 tablespoons (30 ml) olive oil

Yorkshire pudding

  • 1 cup (225 g) plain flour
  • 4 eggs, beaten
  • 1 1/4 cups (300 ml) milk
  • About 4 tablespoons (60 ml) vegetable oil (or beef drippings), for cooking

Gravy (or use a different one)

  • 3 to 4 sprigs thyme
  • 4 garlic cloves, unpeeled
  • 2 red onions, peeled and sliced
  • 4 plum tomatoes, halved
  • 1/2 bottle red wine (about 1/2 cups, or 350 ml)
  • 5 cups (1/4 liter) beef stock

Directions

Heat the oven to 400°F (200°C). Season the beef with salt and pepper; sear in a hot roasting pan with the olive oil to brown on all sides, 3 to 4 minutes each side. Transfer to oven; roast, allowing 15 minutes a pound (450 g) for rare or 20 minutes a pound (450 g) for medium.

Make the Yorkshire pudding batter: Sift the flour and 1/2 teaspoon salt in a large bowl. Add the eggs and half the milk; beat until smooth. Mix in remaining milk; let batter rest.

When beef is cooked, transfer it to a warmed plate; let it rest, lightly covered with foil, in a warm place while you cook the puddings and make the gravy. Raise oven to 450°F (230°C). Put 1 teaspoon (5 ml) vegetable oil–or hot from the roasting pan–into each section of a 12-hole Yorkshire pudding tray (or a muffin tray); put it in the oven on the top shelf until very hot, almost smoking.

Meanwhile, whisk pudding batter again. As soon as you take the tray from the oven, ladle in the batter so each cup is three-quarters full (it should sizzle); immediately put tray back in oven. Bake for 12 to 20 minutes until the Yorkshire puddings are well risen, golden brown, and crisp. Don’t open oven door until end or they might collapse.

To make the gravy, pour off the excess fat from roasting pan, place pan over medium heat, and add the thyme, garlic, onions, and tomatoes. Cook 4 to 5 minutes, pour in the wine, and bring to a simmer. Squash the tomatoes with a potato masher to help thicken sauce. Pour in the stock; simmer until reduced by half, about 10 minutes. Pass gravy through a sieve, pressing vegetables to extract flavor. Bring gravy back to boil; reduce to a gravy consistency. Check the seasoning.

Carve the beef thinly. Serve with the gravy and Yorkshire puddings, along with sautéed cabbage, glazed carrots, and roast potatoes.

Posted on

Spaghetti and Meatballs

Ingredients

Sauce:

  • 2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved, tomatoes finely chopped
  • 1/2 cup (1 stick) unsalted butter
  • 2 medium onions, peeled, halved through root end
  • 1/2 teaspoon (or more) salt

Meatballs:

  • 1 cup fresh breadcrumbs made from crustless French or country-style bread
  • 1/3 cup whole milk
  • 8 ounces ground beef (15% fat)
  • 8 ounces ground pork
  • 1 cup finely ground (not grated) Parmesan cheese
  • 1/3 cup finely chopped Italian parsley
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 2 large garlic cloves, pressed
  • 1 pound spaghetti
  • Freshly grated Parmesan cheese (for serving)

Preparation

For sauce:
Combine tomatoes with juice, butter, onions, and salt in large wide pot. Bring to simmer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Discard onions. Using immersion blender, process sauce briefly to break up any large pieces of tomato (texture should be even but not completely smooth). Season sauce with more salt and freshly ground black pepper. Remove from heat.

For meatballs:
Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.

Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.

Posted on

Salisbury Steak with Mushrooms

Ingredients

 

  • 1 pound lean ground beef
  • 1/3 cup dry bread crumbs
  • 1/4 cup chopped onions
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups beef broth
  • 1 large onion, thinly sliced
  • 1 cup sliced mushrooms
  • 3 tablespoons cornstarch
  • 3 tablespoons water

Prep:  15 m

Cook:  25 m

Ready In:  40 m

  1. Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
  2. Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
  3. Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.
Posted on

Skirt Steak With Mushroom-Cream Pan Sauce

Ingredients

  • 1 3/4 pounds skirt steaks, cut into 4 even portions
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons vegetable or canola oil, divided
  • 1 pound cremini mushrooms, washed and thinly sliced
  • 1 cup minced shallots (about 2 to 4 shallots)
  • 2 medium cloves garlic, minced
  • 1 1/2 teaspoons minced fresh thyme leaves
  • 1 cup dry white wine
  • 1 cup homemade or store-bought low-sodium chicken stock
  • 1/2 cup heavy cream

Directions

Season steak all over with salt and pepper. In 2 large stainless steel or cast iron skillets, heat 2 tablespoons oil in each over high heat until lightly smoking. Divide steaks between skillets and sear, turning frequently, until well browned on both sides and an instant-read thermometer registers 120 to 125°F for medium-rare, about 7 minutes. Transfer steaks to a plate and keep warm.

Divide remaining 2 tablespoons oil between the skillets and heat until shimmering. Add half the mushrooms to each skillet and cook, stirring frequently and scraping up any browned bits from bottom of pan, until mushrooms have released their liquid and it has cooked off, about 6 minutes. Add half the shallots, garlic, and thyme to each skillet and continue cooking, stirring, until mushrooms are browned and shallots are softened and lightly golden, about 7 minutes longer. Season with salt and pepper.

Add half the wine to each skillet and bring to a boil, stirring and scraping up any browned bits. Scrape the contents of 1 skillet into the other and continue cooking until wine has evaporated, about 6 minutes. Add stock and reduce by half, about 4 minutes. Add cream, bring to a boil, and reduce to a simmer. Simmer until lightly reduced and the sauce has thickened slightly. Season with salt and pepper.

Return steaks to skillet, bathe with sauce to rewarm and serve right away.

Notes:  Will cook one, start on sauce, then cook the rest in a fresh skillet just before serving, since using very thin breakfast/minute steaks.  Should only need half of ingredients.  Sauce should take ~25-30 minutes, once everything prepped, etc.

 

The plan:

Cook one sacrificial steak, as test and as a way to get some fond to start making the pan sauce right away.  Probably only need about half of what they are calling for.  Beans should only take a few minutes on the inductive burner, so start them last.  Sautee some mushrooms in another pan, have started about the same time the beans get started, they should only take a few minutes.

Mushrooms:

Heat 1 tbsp olive oil and 1 tbsp butter in skillet over high heat until shimmering, then add sliced mushrooms.  Allow to cook on one side for 1-2 minutes, then flip and cook an additional minute.  Add salt, pepper, shallot and/or garlic to taste.  Serve “immediately”, ie, hot.

Should take ~5 minutes, after mushrooms sliced and oil hot.

Green Beans:

Put steamer basket in saucepan with tight lid, leaving ~1” for water.  Add ~1” water, bring to boil.  Add beans, cover, and let cook for 3-5 minutes, depending on how crisp you want them.  Remove from pan, add butter, salt, and black pepper.  (Be sure to regulate heat.)

Should take about 7 minutes, after beans prepared and water boiling.

Steaks:

Take out ~10 minutes before cooking, probably just before getting the bean in.  Smack with tenderizer a couple of time on each side, then salt and pepper on each side.  Just before everyone ready to eat, put in hot skillet with just a bit of olive oil.  Cook for about 20-30 seconds on each side.  Remove, cover with foil, and get ready to feed!  (And hope everything else is done.)

Posted on

French Onion Meatloaf

Ingredients:

  • 2 pounds lean ground beef
  • 1/2 cup rolled oats
  • 1/2 cup fine dry bread crumbs
  • 1 egg, lightly beaten
  • 1 can condensed French onion soup, undiluted
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon dried parsley flakes
  • ketchup or barbecue sauce, optional

Preparation:

Combine all ingredients in a bowl; pack into a meatloaf pan or large (9x5x3-inch) loaf pan. Bake at 350° for about 1 hour and 15 minutes. Spread top with a little barbecue sauce or ketchup about 5 or 10 minutes before done. Let rest a few minutes before slicing.
Serves 6 to 8.

Posted on

Italian Meatloaf (Polpettone di Carne)

Mary Ann Esposito

Is there such a thing as Italian meat loaf? Yes, but not cloaked in ketchup, oozing cheddar cheese and accompanied by mashed potatoes. Italian meat loaf (polpettone) means meat roll or meat ball and recipes vary by region. In Emilia Romagna ground beef, pancetta, cinnamon and nutmeg are typical ingredients. While in Tuscany, ground veal, carrots and onions are frequent ingredients and in Rome, lamb, eggs, white wine and celery are popular. My mother insisted that beef, veal and pork gave the best flavor, and I have taken a little liberty with her recipe and started my own meat loaf tradition.

SERVES 8

Ingredients

1 pound ground beef
1 pound ground pork
2 medium baking potatoes, cooked, peeled and riced
2 eggs, lightly beaten
2 cloves garlic, minced
1 teaspoon salt
1/4 cup minced parsley
1 cup grated Parmigiano Reggiano cheese
1 cup grated carrots

6 thin slices prosciutto di Parma or boiled ham
1 cup grated Asiago cheese
1/2 cup dry white wine
1/4 cup chicken broth

Directions

Preheat the oven to 350°F.

In a bowl combine the beef, pork, potatoes, eggs, garlic, salt, parsley, Parmigiano Reggiano cheese and carrots. Do not over mix or the texture will be tough.

Transfer the mixture to a large sheet of parchment paper and flatten the meat into a 14 x 10 inch rectangle with wet hands or lay a sheet of wax paper over the meat and flatten with a rolling pin.