Beef, Lamb and Veal Recipes
Lamb
Veal
Peppered Beef Brisket in Beer
l large onion sliced, separated into rings
3/4 teasp. black pepper
l beef brisket, cut in half
3 tbl. flour
3 tbl. br. sugar
2 minced garlic cloves
3/4 cup beer
1/2 cup chili sauce
Put onion rings into electric slow cooker, sprinkle pepper on meat and place on rings.
Mix flour,sugar, garlic in bowl, and add beer and chili sauce, blend and pour over meat.
Cook on high setting for one hour, reduce to low heat, 6-8 hr.
Serve with the sauce!
From: Cuz' Sandy
ref:11/13/04
Feta-Stuffed Burgers
1# lean ground beef or turkey
1/4 cup crumbled feta cheese (the basil/garlic is great)
4 kaiser rolls, split, toasted
Preheat grill to medium heat. Shape meat into 8 thin patties. Cover each of 4 of the patties with 1 tbl. feta cheese; top with second patty.
Pinch edges of patties together to seal. Place on grill.
Grill 7-9 minutes on each side or until cooked through. Fill rolls with patties. Makes 4 servings.
From: Athenos
ref:07/03/04
Beef Stroganoff with Squash
2 tablespoon oil
½ cup red wine
1 small onion, chopped
1/4 cup tomato sauce
1 clove garlic, minced
1# mushrooms, sliced
6 tablespoon flour
1/3 cup sour cream
1 ½ teaspoon salt
1 large spaghetti squash
½ teaspoon pepper
1 tablespoon chopped fresh parsley
2# boneless beef chuck, cubed
In large skillet heat oil over med-hi heat. Add onion and garlic; cook 5 min.
combine flour, salt and pepper; coat beef in mixture. Add to skillet; brown 5 min.
Add wine and tomato sauce. Cover; reduce heat to low. Cook until meat is tender, about 2 hours.
Meanwhile, preheat oven to 350° F. Butter large baking sheet. Halve squash lengthwise; remove seeds.
Place cut side down on pan. Bake until soft, 1 hour.
Remove strands of squash with fork.
When meat is tender add mushrooms to skillet; cook until softened, about 10 min.
Add sour cream; heat through. Spoon over squash; sprinkle with parsley.
Try some Pumpkin Yeast Rolls with this.
From: Kathy's Kitchen
ref:10/20/01
Skillet Steak with Mushrooms and Onion
1 tablespoon peanut or vegetable oil
1 medium sweet onion (such as Spanish or Vidalia), very thinly sliced
2 teaspoons minced garlic
1 teaspoon grated fresh ginger
1 pound shiitake mushrooms, sliced
3 tablespoons dry sherry, divided
2/3 cup chicken broth
1/4 cup teriyaki sauce
1/2 teaspoon cornstarch
1 1 1/2-pound boneless beef loin top sirloin steak, about 1 inch thick
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Heat oven to 350°F.
Heat oil in a 12-inch nonstick ovenproof skillet over medium-high heat. Add onion and cook 4 minutes, until softened and beginning to brown. Add garlic and ginger; cook 30 seconds, until fragrant. Add mushrooms and 1 tablespoon of the sherry. Cover and cook 3 minutes, until softened. Stir mushrooms, and cook, uncovered, 5 minutes more, until mushrooms are lightly browned.
Meanwhile, whisk together chicken broth, teriyaki sauce, remaining 2 tablespoons sherry and cornstarch in a small bowl.
Add to mushroom mixture and bring to a boil. Boil 30 seconds. Transfer to a bowl. Cover and keep warm.
Wipe out skillet. Sprinkle steak with salt and pepper. Heat the skillet over medium-high heat 2 minutes, until very hot.
Add steak; cook 1-1/2 minutes per side, until browned. Transfer skillet to oven and bake steak 5 minutes.
Remove skillet from oven, turn steak over and insert an instant-read meat thermometer on an angle into center of steak
(temperature should register 140 degrees F for medium-rare). Transfer steak to a cutting board;
let stand 5 minutes (temperature will increase to 145°F).
Slice steak; transfer to 4 serving plates and top with mushroom mixture. Makes 4 servings.
Source: Ladies' Home Journal
ref:01/17/04
Belgium Beef Stew
1 pound bacon, diced
1 tablespoon butter
20 small boiling onions, peeled
3 cloves garlic, minced
2 pounds lean beef chuck,
trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
16 ounces dark beer
1/2 bunch fresh parsley, chopped
1 lemon, juiced and zested
1 tablespoon grated lemon zest
Blanch the bacon for 1 minute in boiling water. Drain.
Place bacon and butter or margarine in a large covered pot or Dutch oven. Cook over medium heat until bacon is browned. Add onions; cook until golden. Add garlic, and cook for 1 or 2 minutes; take care not to burn the garlic. Remove bacon mixture from pot, and set aside.
Add beef to the fat left in the pot, and brown on all sides. When meat is browned, return bacon mixture to the pot. Stir in flour, salt, and pepper. Add enough beer to just barely cover the meat. Bring to a boil, reduce heat to simmer, and cover. Cook for 1 1/2 to 2 hours.
Remove pot from heat, and stir in parsley, lemon zest, and lemon juice. Serve hot.
From: allrecipes
ref:11/09/02
Yorkshire Beef Pie
3/4# ground beef
2 tbl. marg.
1 onion, sliced
1 cup milk
½ cup cooked veg.
2 eggs
1 can beef gravy
1 cup flour
½ cup water
1/4 tsp. salt
1 tbl. worcestershire sauce
1/8 tsp. pepper
In a large skillet cook beef and onion, drain.
Add veggies and 1/4 c. beef gravy.
Stir water and Worcestershire sauce into remaining gravy. Set aside.
In a 10" quiche plate place marg. and put in oven; set oven to 425°F .
Meanwhile, in a small mixer bowl combine milk and eggs. Add flour, salt and pepper.
Beat till mixture is smooth.
Remove dish from oven. Pour egg mixture into hot dish.
Spoon meat mixture evenly over bottom, keeping 1" from edge.
Return to oven. Bake for 25-30 min. until puffed.
Heat gravy; pass with pie.
From: Kathy's Kitchen
ref:09/07/02
Beef & Broccoli Stir-Fry
1# piece beef flank steak
1/4 cup soy sauce
1 tbl. honey
2 tsp. grated fresh ginger root
1 garlic clove, minced
2 tbl. cornstarch
1 sm. bunch broccoli
1 large red bell pepper, strips
2 scallions, sliced
8 ounces sliced water chestnuts, drained.
Place flank steak in freezer for 10 min.
Meanwhile, in a 1-cup glass measure, stir soy sauce, honey, ginger root, garlic,
cornstarch and enough water to measure 1 cup; set aside.
Remove meat from freezer;
slice against grain into thin strips.Cut florets from broccoli; slice stems into bite-sized pieces.
In a wok, coated with vegetable cooking spray, over med-hi heat, saute broccoli, pepper and scallions about 3 min.
Remove and keep warm.
Re-spray wok. Place over med-hi heat; add beef and stir until beef is no longer pink, about 5 min.
Stir in soy sauce mixture, vegetable mixture and water chestnuts until mixture is thickened, about 3 min.
Serve over rice.
From: Kathy's Kitchen
ref:08/03/02
Red Flannel Hash
1/3 cup finely chopped shallots or onions
2 tablespoons margarine or butter
2 cups chopped, cooked potatoes or loose-pack, frozen, hash brown potatoes, thawed
1 16-ounce can diced beets, drained
1-1/2 cups finely chopped, cooked corned beef or beef
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons milk
Few drops bottled hot pepper sauce (optional)
In a large skillet cook shallots or onions in margrine or butter until tender.
Stir in potatoes, beets, beef, salt, and pepper. Spread evenly in skillet.
Cook over medium heat for 8 to 10 minutes or until browned on bottom, turning occasionally.
Stir in milk, and, if desired, hot pepper sauce. Makes 4 servings.
Source: Better Homes and Gardens
ref:03/13/04
St. Patrick's Day Casserole
1 pound medium-wide noodles
3 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 medium onion, peeled and chopped
½ small green pepper, seeded and chopped
1 large cooked potato, cold, diced
1 pound cooked lean corned beef, coarsely chopped
Freshly ground black pepper to taste
2 teaspoons Worcestershire sauce
2 dashes hot pepper sauce
½ cup chopped parsley
In a large skillet, sauté the onion, green pepper, and potato in the olive
oil and butter. Add the corned beef, and when crisp, add the pepper,
Worcestershire sauce, hot sauce, and chopped parsley. Toss with the noodles
and serve. Serves 4 to 6
From: Marla
ref:03/08/03
Corned Beef and Noodle Casserole
2 tablespoons butter or margarine
1 medium onion -- chopped
1 medium green pepper -- chopped
1 rib celery -- finely diced
1 clove garlic -- minced
Salt and pepper to taste
2 cups diced cooked corned beef (not canned)
1 can tomato sauce (8 oz.)
1/4 cup chili sauce
1/4 cup chicken stock or water
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup shredded Cheddar cheese
1 package wide egg noodles (8 oz.)
2 tablespoons olive oil or vegetable oil
Preheat oven to 350°; grease a 1-1/2 quart casserole or baking dish.
In a skillet, cook onions green pepper, celery and garlic in butter 5-6 minutes or until tender;
season with salt and pepper to taste. Stir in corned beef; set aside. In a bowl, combine tomato sauce,
chili sauce, stock or water, mustard and Worcestershire sauce; pour over corned beef mixture.
Cook noodles according to package directions until just al dente; drain and toss with olive oil or vegetable oil.
Transfer mixture to the prepared casserole or baking dish.
Make a large deep well or depression in the center of the noodles; fill with corned beef mixture.
Bake 20 minutes. Sprinkle top with cheese; bake an additinal 10 minutes. Serves: 4
From: Shaboom's Kitchen
ref:03/16/02
Veal Loin Stuffed with Roasted Bell Peppers, Goat Cheese, and Basil
2 large yellow bell peppers, roasted
1 (3-ounce) package cream cheese with chives, at room temperature
1 (5.3-ounce) package basil and roasted garlic goat cheese,
or 6 ounces soft fresh herb-flavored goat cheese, at room temperature
1 bunch arugula, stems trimmed
16 large fresh basil leaves
1(3-pound) boneless veal loin
House Seasoning, recipe follows
14 oil-packed sun-dried tomatoes, drained
8 bacon slices
2 tablespoons butter
Olive oil
Salt and pepper
Char the peppers over a gas flame or in the broiler, turning until blackened on all sides. Place peppers in a paper bag for 10 minutes to loosen the skins. Peel, seed, and stem the peppers. Cut lengthwise into strips. Set aside.
Stir the cream cheese and goat cheese in a small bowl until blended. Set aside.
Plunge the arugula and basil into hot water with tongs. Remove immediately, drain, and place into a bowl of ice water to blanch and shock.
Slice the veal open like a book and cover with plastic wrap. With a meat pounder or rolling pin gently pound the veal to approximately a 10 by 12-inch rectangle of even thickness. Season with House Seasoning, as desired.
Overlap the arugula leaves down the center of the veal forming a 2-inch wide strip. Cover with half of the pepper strips, skinned side up. Arrange the sun-dried tomatoes in 2 rows on top of the peppers.
Set aside 1/4 cup of the cheese mixture for the sauce. Spoon the remaining cheese mixture in an even log over the tomatoes. Arrange the remaining pepper strips, skinned side up, over the cheese. Arrange the basil leaves over the peppers.
Fold 1 long side of the veal over the filling. Roll up the veal jelly roll style and secure by tying with string. Wrap the string lengthwise around the veal to secure ends. Cover the ends of the veal with aluminum foil to enclose the filling completely. Cover the veal and the reserved cheese separately and chill for at least 6 hours. Can be prepared 1 day ahead.
Preheat oven to 375 degrees F.
Melt the butter and olive oil in a heavy large shallow roasting pan over medium-high heat. Season the veal with salt and pepper. Brown the veal on all sides, turning frequently, about 10 minutes. Remove the pan from heat. Drape the bacon over the veal and tuck in the ends.
Place the veal in the oven and roast until a thermometer inserted into the center of the meat (not the filling) registers 140 degrees F, about 45 minutes. Transfer to a work surface and let stand for 15 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Sauce:
2 3/4 cups chicken broth
3 medium shallots, finely chopped
1/4 cup lemon juice
2 tablespoons capers
2 tablespoons chopped fresh parsley leaves
1/2 cup (1 stick) butter, cut into pieces, at room temperature
Reserved cheese mixture
Salt and pepper
Combine the broth and shallots in a heavy medium saucepan. Boil over high heat until the mixture is reduced to 1/2 cup, about 20 minutes
Whisk in the lemon juice, capers, and parsley. Reduce the heat to low; gradually whisk in the butter and reserved cheese mixture. Season the sauce with salt and pepper, to taste.
To serve, remove the tinfoil from the ends of the roast, the bacon and the string. Cut the veal roast crosswise into even slices. Spoon a few tablespoons of sauce onto each plate. Top with 2 veal slices.
From: Paul Deen, Food Network
ref:08/13/05
Rosemary and Garlic Roast Leg of Lamb
1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
Sauce:
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine
Preheat the oven to 400°F.
Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat.
Season the meat with the salt and pepper and place the lamb in a roasting pan.
Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350°F and continue to cook for about 1 hour longer for medium-rare,
or until a meat thermometer inserted into the center of the roast registers about 145°F to 150°F (be careful that the thermometer does not touch the bone.)
Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings.
Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond.
Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.
Source: Emeril Lagasse, 2004 on the Food Network
ref:04/09/05
Spiced Lamb Chops on Peppers/Onions w/Garlic and Mint Couscous
8 rib lamb chops
Coarse salt and coarse black pepper
1 teaspoon ground cumin, 1/3 palm full
1 teaspoon ground coriander, 1/3 palm full
1 teaspoon sweet paprika, 1/3 palm full
4 tablespoons extra-virgin olive oil,
3 green bell peppers, seeded and cut into 1 inch pieces
1 large yellow onion, cut into 1-inch pieces
1 cup grape tomatoes
1/2 cup flat-leaf parsley leaves, chopped
3 cloves garlic, finely chopped
1 1/2 cups chicken stock
1 1/2 cups couscous
Handful golden raisins
5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons
3 tablespoons pine nuts, toasted
Cover the chops with wax paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
Heat a large skillet over medium high heat. Add 2 tablespoons olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
Place a tablespoon of oil in a small saucepan for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Sautee garlic 1 minute then add chicken stock and bring it up to a boil. Add couscous and cover the pot. Let stand for 5 minutes. Over medium-low heat toast the pinenuts in a small pan until they begin to give off their aroma, stirring them frequently to prevent them from burning.
Return skillet to stove and add another tablespoon EVOO, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium-well chops. Place chops on top of the peppers and onions.
Fluff couscous with a fork and stir in the raisins, mint, remaining parsley and the pine nuts. Pass couscous at table. It makes a nice bed for the veggies and lamb to catch all the juices.
Source: Rachael Ray on the Food Network
ref:04/01/06
Go To Top Lamb and Winter Vegetable Stew
1 pound lamb stew meat, cut into 3/4-inch cubes
2 tablespoons cooking oil
2 cups beef broth
1 cup dry red wine or beef broth
2 cloves garlic, minced
1 tablespoon snipped fresh thyme or
1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
2 cups cubed, peeled butternut squash
1 cup parsnips, cut into 1/2-inch slices
1 cup chopped, peeled sweet potatoes
1 cup sliced celery
1 medium onion, cut into thin wedges
1/2 cup dairy sour cream
3 tablespoons all-purpose flour
In a large saucepan or Dutch oven brown meat, half at a time, in hot oil. Drain fat from pan. Stir in beef broth, wine, garlic, thyme, salt, pepper, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes.
Stir in squash, parsnips, sweet potatoes, celery, and onion. Return to boiling. Reduce heat and simmer, covered, about 30 minutes more or until vegetables are tender. Discard bay leaf.
In a small mixing bowl combine sour cream and flour. Stir 1/2 cup of the hot liquid into the sour cream mixture. Return to saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.Makes 4 servings.
*Note: If lamb stew meat isn't available in your supermarket, buy a lamb shoulder roast, trim off the fat, and cut it into 3/4-inch cubes.
Source: Better Homes and Gardens
ref:02/28/04
Easy Moussaka
Meat:
Use left over lamb or beef or ground beef.
The dish was created to use leftover, lean roasted lamb, so ground up leftovers are great.
Slow simmer the meat in seasoned juices.
Take either browned fresh ground meat or ground leftover meat put in a large pot with 1 can tomato paste,
½ cup red wine, 1 cup water, salt, pepper, a little oregano, and cinnamon (cinnamon is the secret)
use at least 1 tsp of cinnamon per lb. of meat. Simmer this in an open pot until the liquid is absorbed.
If it is absorbed in less than an hour, add water so that it truly slow cooks for at least an hour.
Cool and Mix with a cup or two of bread crumbs or cracker
crumbs, and an egg. This is your first layer.
NOTE, You can also add sauteed onions at the beginning. I always do.
Eggplant:
Peel and discard peelings. Slice in ½ in. slices crosswise.
Cover all slices with salt and let sit under pressure for ½ hour.
I do this by putting all the salted slices between 2 plates and weighing down the top with cookbooks.
This is so important. It is what keeps your eggplant from making a wet mess of your Moussaka.
When time is up, rinse the eggplant and pat dry.
Then either lightly saute slices or spray with pam and brown in oven (easier).
Topping:
Make a white sauce* and cool enough to whisk in 4 or 5 eggs and a cup of parmesan cheese.
You can use any alternative white custard for this, just be sure to put in a dash of nutmeg, salt pepper,
and a little parmesan.
Now spray your casserole with Pam, lay in the meat mix, then layer the sliced, browned,
eggplant, and then pour on the sauce. Bake at 350°F until custard is set and dish is bubbly.
Usually about an hour. Then let it rest and cool down. Best after 20 minutes of ½ hour.
*Easy White Sauce Here
From: Susan
ref:04/13/02
Simple Lamb Curry
1/2# boneless lamb, cubed
2 tsp. bottled steak sauce
1 tart apple, chopped
1 small onion, sliced
1/4 tsp. salt
1/4 tsp. curry powder
1 can mushroom gravy
Preheat oven 325°F. Place regular size Brown-In-Bag in 10x6x2" baking dish.
Brush lamb with steak sauce. Combine all ingredients in bag; turn bag gently to mix.
Close bag with tie. Make slits in top. Cook 50-60 min. To serve, spoon over rice.
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