Beef

      American Chop Suey
      Blackhawk's Meatballs & Blackhawk's Sauce
      Cheeseburger Loaf
      Corned Beef Hash
      Dutch Meat loaf
      Easy Beef Burgundy
      French Dip
      Hamburger Casserole
      Meat pie
      Microwave Meat loaf
      Mock Duck
      Mozzarella Meat loaf
      Pop-Over Pizza
      Porcupine Meatballs
      Round Steak Meal
      Round Steak with Rich Gravy
      Seventh Inning Hot Dogs
      Simple Salisbury Steaks
      Steamers
      Sweet And Sour Meatballs
      Wiener Schnitzel (Veal Cutlet)
      Yard Long Hamburgers
        American Chop Suey ... This one came from 1_Comfort_Foods E-mail list. We used to have this in school & I had forgotten all about it.
        1 lb. hamburg
        1 small onion
        1 medium green pepper
        1- 6 oz.. can tomato paste
        1-14 oz. can diced tomatoes (or whole, chopped up)
        Salt & Pepper
        1 1b. elbow macaroni, cooked al denté, rinsed
        In large skillet, brown hamburg with onion and pepper until no longer pink. Drain. Add tomato paste, 2 paste cans of water, tomatoes, salt and pepper. Cover and simmer about 45 minutes, stirring occasionally.   Add cooked macaroni . Heat through and serve.

        Blackhawk's Meatballs ... This recipe was sent to us from Cathy Frial. It is a wonderful thing that she would take the     time to share this lovely delicacy!
        1 lb. ground beef or ground beef & pork
        3 or 4 slices of wet bread (wet bread, squeeze out some excess water)
        3 eggs
        3/4 C. of Italian cheese (fresh parmesan, not from the green can)
        Parsley chopped fine, fresh or dry
        1 clove of garlic, chopped fine
        salt & pepper to taste
        Mix up ingredients in any order.  Make meatballs.  Make sure frying pan is hot before putting oil in; they will stick to pan if it isn't hot.  Brown on both sides turning them over for about ten minutes.  Now put balls in sauce, along with oil drippings from pan.  Use your judgment, if too much oil, don't put it all in.  Cook in
        sauce.
        Blackhawk's Sauce
        2 lg. cans of Italian tomatoes (put in blender to smooth)
        2 lg. cans of tomato paste
        After blending, put tomatoes in saucepan & simmer for 20-25 minutes, low.  Now, add tomato paste with one tomato paste can full of water.  Simmer this for 1/2 hour, low.  Add salt and pepper to taste.  Now add whatever meat you are putting in your sauce, along with the drippings and the whole cloves of garlic you've browned with your meat.  Then continue to cook.  Meatballs will take about another 1/2 hour.  Use your judgment with chicken or pork, they take a little longer.  These recipes make a pretty good amount of meatballs and sauce.  For my family of four, I usually halve the recipes.

        Cheeseburger Loaf ... From Taste of Home February/March
        1 lb. ground beef
        1/4 C. chopped onion
        1-10 3/4 oz. can  condensed tomato soup, undiluted
        1/2 t. garlic salt
        1/4 t. salt
        1/4 t. pepper
        1-1 lb. loaf French bread
        1 T. butter, softened
        8 oz. process American or Mexican flavored cheese, sliced In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain. Add soup, garlic salt, salt and pepper; simmer for 5-10 minutes. Meanwhile, slice the top third off the bread. Hollow out bottom half of loaf, leaving a 3/4". shell (discard removed bread or save for another use). Spread butter on cut side of bread. Place loaf on a baking sheet and broil until lightly browned. Spoon beef mixture into shell; arrange cheese slices on top. Broil until cheese is melted, about 2-3 minutes. Replace bread top. Yield: 6-8 servings.

        Corned Beef Hash ... Like my grandma used to make!
        2 T. butter or margarine
        1 small onion, finely chopped
        1 clove garlic, finely chopped
        2 to 3 C. finely chopped leftover corned beef (you can also variate this by using bacon or sausage)
        3 to 4 medium potatoes, peeled and diced
        1/4 C. water
        3 T. ketchup
        1 t. Worcestershire sauce
        1/4 t. nutmeg
        Salt and freshly ground black pepper to taste
        4 to 6 eggs, slightly beaten
        Melt the butter in a heavy skillet over moderate heat.  Add the onion and garlic and sauté for about 5 minutes, until tender.  Add the remaining ingredients, except the eggs, and bring to a boil.  Reduce
        the heat and cook covered for 45 minutes, stirring occasionally. Pour eggs into the hash and cook, covered, an additional 10 to 15 minutes, until the eggs are cooked to the degree you prefer.  Serve immediately.  Serves 4 to 6.

        Dutch Meat loaf ... Cheap, quick & easy!
        2-1/2 lb.. hamburger
        2-1/2 C. bread crumbs
        1 C. cheese, cubed small
        1/2 green pepper, chopped
        1 small onion, chopped
        2 eggs
        salt and pepper
        1 C. catsup
        Mix all ingredients, form into two loaves; place into bread pans. Pour 1/2 cup catsup over each loaf. Bake at 350* until done.

        Easy Beef Burgundy ... From Eric & Lynne Boppe. This is an easy to prepare, fancy dinner. Great for company!!!
        2 lb.. beef stew meat
        1/2 C. flour
        salt to taste
        oil
        2 pkgs. Lipton Onion Soup Mix
        2 C. water
        1 C. Burgundy wine
        Whole fresh mushrooms
        Dredge beef in flour and salt. Brown slowly in oil. Add onion soup mix, mushrooms, water and 1/2 cup wine. Cover, simmer for 2 hours, stirring occasionally, adding remaining wine as needed, until all wine is used. Serve over rice or noodles. Yield, 6 servings.

        French Dip ... It is not Jacques! (Hee Hee)
        1 (3 lb.) eye of round roast
        1/2 t. salt
        1/4 t. pepper
        1 T. oil
        1 can Campbell's beef broth
        1 (12 oz.) loaf French bread, split, halved crosswise and warmed in the oven
        Season meat with salt and pepper. Brown meat in oil; add beef broth. Cover and simmer 1-1/2 hours or until meat is fork tender. Remove meat and let stand 10 minutes. Slice thin across grain. Dip cut sides of bread and sliced meat in pan juices. Place meat between bread halves; serve warm. Use the extra pan juices for dipping. Makes 8 servings.

        Hamburger Casserole ... This is a great quick fix! Cheap too!
        2 lb.. ground beef
        4 lb.. potatoes, scrubbed and slices 1/4" thick
        1 large onion, sliced
        2 t. salt
        1 t. black pepper, fresh ground
        1 beef bouillon cube
        1 C. hot water
        1 C. (28 oz.) tomatoes with liquid, cut up
        1 T. chopped parsley
        In a dutch oven, ;layer half the meat, potatoes and onion. Sprinkle with half of the salt and pepper. Repeat. Dissolve bouillon in water; pour over all. Top with tomatoes. Cover and cook over medium heat for 45-50 minutes or until potatoes are tender. Garnish with parsley. Makes about 10 servings.

        Meat Pie ... Here is the perfect use to have not leftover, leftovers!!!
        1-1/2 C. leftover meat
        1/4 C. water, hot
        1 bouillon cube, the flavor of your leftover meat
        3 T. flour
        1 C. milk
        1 T. grated onion
        1/3 C. chopped pepper
        salt and pepper to taste
        Add bouillon cube and water until dissolved; add flour. Gradually add milk, stirring constantly until thickened. Stir in the salt, onion and green pepper. Mix cut-up meat into the gravy and pour into pastry lined baking dish. Top with crust and bake in hot oven 425* for 25 minutes.

        Microwave Meatloaf
        1 C. (8 oz.) tomato sauce
        1/4 C. brown sugar
        1 t. mustard
        2 lb. ground beef
        2 eggs
        1 med. onion
        1/4 C. cracker crumbs
        1-1/2 t. salt & pepper
        In a small bowl, combine tomato sauce, brown sugar and mustard. Set aside. In a large mixing bowl combine eggs, onion, crackers, ground beef, salt and pepper. Add 1/2C. of tomato mixture and stir. Place meat mixture in a casserole pan. Pour remaining tomato mixture over the meat. Cook uncovered on Hi 15-18 minutes. Let stand covered 5-10 minutes before serving.

        Mock Duck ... Here is a twist to round steak.
        1 thick round steak
        2 C. bread crumbs
        1 T. onion, minced
        2 eggs
        1/2 C. milk
        1 T. butter
        1 t. salt
        poultry seasoning
        To make dressing, beat eggs, add milk and pour over the bread crumbs. Add the onion, seasoning and work in the butter, mixing thoroughly. Spread the dressing over the meat and roll up carefully. Fasten with skewers or tie with string. Place in a greased pan and bake in medium hot oven 375*  for 1-1/2 hours. Slice to serve.

        Mozzarella Meat loaf ... A Taste of the Country 4th edition (the best cookbook collection)
        1-1/2 lb.. lean ground beef
        1/2 C. dry bread crumbs
        1 egg, beaten
        1 t. instant minced onions
        1 t. salt
        1/2 t. oregano
        1-8 oz. can  tomato sauce, divided
        1-1/2 C. shredded mozzarella cheese
        1-6 oz. can  sliced mushrooms, drained
        In a large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 3/4C. tomato sauce; set aside. Cut 2 pieces of waxed paper 15" long. Place meat mixture in center of one rectangle; cover with second rectangle. With a rolling pin, press meat into a 13" x 9" rectangle. Remove top sheet of wax paper. Sprinkle meat with cheese and mushrooms; top with remaining tomato sauce. Roll up meat, jelly roll fashion, starting at narrow end (use wax paper to help). Place meat seam down; seal ends securely. Place in nonstick bread pan. Bake at 350* for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes. Serves 10.

        Pop-Over Pizza ... Gloria Schaffer. North high Hub Band Cookbook. This is a winner with kids!!!
        1 lb. ground beef
        1 large onion, chopped
        1-1/2 oz. envelope spaghetti sauce mix
        15 oz. can tomato sauce
        1/2 C. water
        8 oz. sliced Mozzarella
        2 eggs
        1 C. milk
        1 T. vegetable oil
        1 C. sifted flour
        1/2 t. salt
        1/2 C. grated Romano cheese
        Grease a 13" x 9" x 2" baking dish. Brown beef with onion in large skillet, breaking up with spoon as it cooks. Spoon off excess fat. Stir in sauce mix, tomato sauce and water; simmer 10 minutes. Spoon into baking dish; top with cheese slices and place in oven to keep hot. Beat eggs, milk and oil until foamy. Beat in flour and salt until batter is smooth. Pour batter over hot meat filling, spreading to cover completely. Sprinkle with Ramano. Bake at 400* for 30 minutes, or until puffed and golden brown. Cut into squares.

        Porcupine Meatballs ... This is my Mom's. It took me forever to get the recipe from her.
        1 lb. ground beef
        1/2 C. raw rice
        1/2 C. chopped onion
        1/2 t. salt
        1/4 t. pepper
        2 T. vegetable oil
        1-8 oz. can tomato sauce
        1-8 oz. can water
        Lightly mix beef, rice, onion and seasonings. Shape into 12 meatballs. Fry in hot oil, turning, until all sides are brown. Pour off grease and pour on tomato sauce and water mixed together. Cover and simmer 45 minutes.

        Round Steak Meal
        6 round steaks
        1/2 C. flour
        1/4 C. vegetable oil
        4 large potatoes, sliced 1/2" thick
        1 large onion, sliced 1/2" thick
        2 C. water
        Heat vegetable oil in electric skillet to about 350*. Flour steaks and fry on each side about 15 minutes or until light, golden brown. Add potatoes and onion on top and add water. Steam until done, about 30 minutes. We change the taste by adding additional vegetables (green beans, carrots, peas, corn and different combinations of additional vegetables). This recipe makes its own gravy and only 1 pan to clean!!!

        Round Steak with Rich Gravy ... Karen Shew
        3 lb.  round steak
        1/3 C. flour
        3 t. Shortening
        1 env. onion soup mix
        1 can cream of mushroom soup
        1 small can tomato sauce
        2 C. water
        Put meat in flour.  Brown meat in shortening, sprinkle onion soup over browned meat.  Mix mushroom soup, tomato sauce and water pour over meat and onion soup.  Cook on simmer in electric frying pan 2 hours. Add more water as needed.  Serve with rice, pasta or potatoes.

        Seventh Inning Hot Dogs ...  Source: Pillsbury Party Cookbook.
        2- 8 oz. cans refrigerated crescent dinner rolls
        8 Cheese filled or regular wieners, cut in half
        Heat oven to 375F. Separate dough into 8 rectangles; firmly press perforations to seal.  Cut each rectangle in half lengthwise. Place a wiener half lengthwise on 1 end of dough strip.  Fold dough in half over wiener; press short edges to seal, leaving sides open.  Place on ungreased cookie sheet.  Bake at 375* for 11-13 minutes or until golden brown. Serve with ketchup, mustard and pickle relish, if desired.  Yield 16 servings.

        Simple Salisbury Steaks ... Quick and easy ... Looks like you did a lot of work!!!
        1 10-3/4 oz. can  Condensed Cream of Mushroom Soup
        1 lb. ground beef
        1/2 C. dry bread crumbs
        1 small onion, chopped finely
        1 egg, beaten
        1 T. vegetable oil
        1-1/2 C. sliced mushrooms
        Combine 1/4 C. soup, beef, bread crumbs, onion and egg; mix well. Shape into 4 patties, 1/2" thick. In a skillet, heat oil on medium and add patties; brown on both sides. Remove patties and set aside; pour off fat. Add remaining soup and mushrooms and heat to a boil. Put the patties back into skillet. Cover and cook on low for about 20 minutes. Serves 4

        Steamers ... This is my concoction. Not sloppy!
        2 lb.. hamburger
        1-18 oz. jar Heinz Thick & Rich Barbecue Sauce (must be Hickory Smoke Flavor {gray label})
        1 medium onion, diced
        Boil hamburger and onion in water, drain and rinse with hot water (this reduces the fat grams). Add Heinz sauce until the meat is moist but not sloppy. Simmer for about 10 minutes to let the flavor seep through. Enjoy!!! I suggest doubling the ingredients and freezing the extra for emergencies. Reduced fat recipe.

        Sweet And Sour Meatballs ... Karen Shew
        1 lb. pork sausage (ground)
        1 lb. ground beef
        2 eggs
        3/4 C. bread crumbs
        1/4 C. white wine
        1 1/2 C. ketchup
        1/4 C. soy sauce
        2/3 C. brown sugar
        Mix sausage, beef, eggs, and bread crumbs by kneading like bread dough. Shape into golf ball size balls and bake at 350* for 20 minutes.  Drain excess grease.  Combine wine, ketchup, soy sauce, and brown sugar.  Simmer for 30 minutes and pour over meatballs. Delicious served over rice.

        Weiner Schnitzel ...Talk about old Dutch!
        2 lb.. Veal steaks
        1 egg, beaten
        bread crumbs
        lemon juice
        salt
        pepper
        Veal should be about 1/2" thick and cut into serving portions. Season with salt and pepper. Dip pieces in bread crumbs, then into beaten egg and again in the bread crumbs. Let stand in the refrigerator a while before cooking. Brown in hot fat on both sides, cover and simmer for 30 minutes. Sprinkle with lemon juice.

        Yard Long Hamburgers ... My Mom, Barbara Brittain Hagerstown, MD
        2 lb. lean ground beef
        1 can mexican corn
        1 egg
        1 medium onion, diced
        1 t. mustard
        1 loaf french bread, split
        Mix everything but the bread together. Divide the meat mixture in half. Shape each half like a loaf on top of the bread halves. Bake at 350* for 20 minutes. Place cheese strips on top and bake until cheese melts. This is a great all in one meal, each food group is represented and kids will actually eat it!!!
         
         
        Next Page
        Tricia's Main Page