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Thursday, 25 November 2010

Hamburger Manicotti

Manicotti


Ingredients:
8 manicotti shells
1 lb ground round, rump, or chopped sirloin
2 6 oz cans tomato paste
1/2 cup diced onion
1/3 cup chopped parsley
1/2 cup diced celery
1 Tbsp dried basil, crushed
1 12 tsps salt
1 large clove garlic, crushed and minced
2 C water
2 beaten eggs
3 C ricotta or cream-style cottage cheese drained
3/4 C grated Romano or Parmesan cheese
1/4 tsp salt


Instructions:
Cook manicotti shells in boiling salted water till just tender, 15 to 20 minutes, drain. Rinse shells in cold water.
Meanwhile, in a 3 quart saucepan brown meat lightly. Drain off excess fat. Stir in tomato paste, onion, celery, half of the parsley, basil, 1 1/2 teaspoons salt, garlic, and dash of pepper. Add the 2 cups water; mix well. Simmer, uncovered, for 15 minutes, stirring occasionally.
In a bowl, combine eggs, ricotta or cottage cheese, 1/2 cup of the Romano or Parmesan cheese, remaining parsley, the 1/4 teaspoon salt and pepper. Stuff Cooked manicotti shells with cheese mixture, using a small spoon (or slit the shells lengthwise with scissors and open to fill).
Pour half of the tomato-meat sauce into a 12x71/2x2 inch baking dish. Arrange stuffed manicotti in dish;p top with remaining sauce. Sprinkle with remaining 1/4 cup Romano cheese, Bake, uncovered, at 350F fir 40 to 45 minutes. Let stand 10 minutes before serving. Makes 6 to 8 servings.





Cheeseburger Pie


A combination of quiche and ground beef hash--this dish was an all time favourite at at any camp at which I ever worked. I often prepared it, when I worked as Banquet Chef at the Four Seasons Hotel in Calgary Alberta as well.


Ingredients:
1 lb ground round, rump, or chopped sirloin
1/2 C diced onion
1 8 oz can tomato  sauce
1 4 oz can sliced mushroom, drained
1/4 C chopped parsley
1/4 tsp salt
1/4 tsp salt
1/4 tsp dried oregano, crushed
1/8 tsp pepper
2 packages refrigerated crescent rolls (8 rolls each)
3 eggs
6 slices sharp Canadian cheddar cheese (6 oz)
1 Tbsp water


Instructions:
In skillet, cook ground beef and onion till meat is brown (no red visible) and onion is tender; drain of excess fat. Stir in tomato sauce, drained mushrooms, parsley, salt, oregano, and pepper.
Unroll one package of the crescent rolls and separate into triangles. Place in a lightly greased 9 inch pie plate, pressing edges together to form a pie shell.
Separate one of the eggs; set yolk aside. Beat egg white with the remaining two eggs. Pour half the beaten egg over pie shell. Spoon meat mixture into shell. Arrange the cheese slice atop; spread with remaining beaten egg.
Mix reserved egg yolk with water; lightly brush some over edge of pastry. Reserve remaining yolk mixture.
Unroll second package of crescent rolls. Place the four sections of dough together to form a 12x6 inch rectangle. Seal edges and perforations together. Roll out dough to a 12 inch square Place dough atop filling. Trim; seal and flute edges. Cut slits in top crust for escape of steam. Brush top with the remaining egg yolk mixture.
Loosely cover edge with  a strip of foil to prevent over browning. Bake at 350 F for 20 minutes. Cover cente of pie loosely with foil. Bake 20 minutes longer. Let stand 10 minutes before serving. Makes 6 Servings.









Oriental-Style Meatballs

Ingredients:
1 beaten egg
3 Tbsps milk
 3/4 C Soft bread crumbs
2 Tbsps finely diced onion
3/4 tsp salt
Dash pepper
1 lb ground chuck
2 Tbsps shortening
1 5 oz can water chestnuts
1 C bias-cut celery
1/2 C sliced green onions with tops
1 151/2 oz can pineapple chunks
2 Tbsps Corn starch
2 tsps instant beef bouillon granules
1 C boiling water
1 Tbsp brown sugar
2 Tbsps Soy sauce
1 medium tomato, peeled
1 6 oz package frozen pea pods, thawed
Soft, cooked, Chow-mien noodles or hot, steamed, long-grain rice.


Instructions:
Combine egg and milk; stir in bread crumbs, onion, salt, and pepper. Add ground chuck; mix well. Shape onto24 one-inch balls. In skillet, brown meatballs in hot shortening; drain off excess fat. Drain and slice water chestnuts add too skillet with celery and green onion. Cook till celery and onion are crisp-tender, about 5 minutes
Drain pineapple, reserving the syrup; add water to reserved syrup to make 1 cup liquid. Blend cornstarch with syrup mixture. Dissolve bouillon in the 1 cup boiling water; combine with cornstarch mixture. Cook and stir till mixture is thickened and bubbly.
Cut tomato in eighths; add to skillet with pineapple and pea pods; heat through. Serve over noodles or rice. Makes 4 to 5 servings.

Meatballs with Biscuit Topper

Ingredients:
1 beaten egg
1 103/4 oz can condensed cream of celery soup
3/4 cup soft bread crumbs
1 Tbsp Onion soup mix
1 lb ground chuck
2 Tbsps cooking oil or shortening
Biscuit Topper
2 Tbsps all-purpose flour
1/2 tsp paprika
1/2 cup water
1 3 oz can sliced mushrooms
Instructions:
Blend egg, 2 Tbsps of the canned soup, bread crumbs, and dry onion soup mix. Add ground chuck; mix well. Shape into 12 meatballs. Brown meatballs over medium heat in hot oil, 8 to 10 minutes. Drain off excess fat. Prepare biscuit topper, set aside. Combine remaining canned soup, flour, and paprika. Stir in water and undrained mushrooms. Pour over meatballs in skillet; bring to boiling. Pour boiling mixture into 1 1/2 quart casserole; top immediately with biscuit topper. Bake, uncovered, at 400 for 15 minutes. Serves 4.
Biscuit Topper: Combine 1/2 cup all-purpose flour, 1 tsp baking powder, 1 tsp dry onion soup mix, and 1/8 tsp celery salt. Blend 1/4 cup milk and 2 tsps cooking oil. Stir into flour mixture just till blended (do not overwork). Combine 3/4 cup soft bread crumbs with 2 Tbsps melted butter. Divide dough into 8 portions; drop into buttered crumbs. Turn, gently, to coat all sides; place atop bubbling meat mixture.



Quick Spaghetti and Meatballs

Ingredients:
2 16 oz cans tomatoes, crushed
1 6 oz can tomato paste
1/2 cup dry red wine
1/2 cup diced onion
1/2 cup diced green pepper
1 clove garlic, crushed and finely minced
2 tsps sugar
1 tsp salt
1 tsp dried oregano, crushed
1/2 tsp chilli powder
24 Oven Baked-Freezer-Meatballs
Hot cooked spaghetti
Grated Parmesan cheese


Instructions:
In Dutch oven, combine the undrained, crushed tomatoes, tomato paste, wine, onion, green pepper, garlic, sugar, salt, oregano, and chilli powder. Stir in 3/4 cup water and bring to a boil.
Stir in frozen meatballs.
Simmer, uncovered, till heated through and of desired consistency, about 30 minutes. Stir occasionally.
Serve meatballs and tomato sauce over spaghetti; pass the Parmesan cheese. Makes 6 to 8 servings.

Oven-Baked-Freezer- Meatballs

Ingredients:
3 beaten eggs
1/2 cup milk
3 cups soft bread crumbs
1/2 cup finely diced onion
2 tsp salt
3 pound ground chuck


Instructions:
In a bowl, combine eggs and milk; stir in crumbs, onion, and salt. Add meat; mix well. Chill. With wet hands, shape meat into 72 one-inch balls. Place in two 151/2x101/2x1 inch baking pans. Bake at 375 F for 25 to 30 minutes. Place meatballs on another baking dish to cool; Place in freezer just until frozen.Using 24 meatballs per package, place in zip-bags. Seal, label and freeze. Makes 72 meatballs.
See: Shaping and Handling Ground Beef Mixtures.  

German Meatballs with Spaetzle

Ingredients:
1 beaten egg
1/4 cup milk
1/4 cup dry bread crumbs
1 Tbsp chopped parsley
1/4 tsp poultry seasoning
1 pound ground chuck
1 1/2 good beef stock
1 4 ounce can sliced mushrooms, drained
1/2 cup finely diced onion
1 cup dairy sour cream
1 Tbsp all purpose flour
1/2 to 1 tsp caraway seed
Spaetzle


Instructions:
Combine egg and milk; stir in crumbs, parsley, poultry seasoning, 1/2 tsp salt,and dash  pepper. Add meat; mix well. shape in twenty-four 1 1/2 inch meatballs. In skillet, brown meatballs; drain fat. Add stock, mushrooms, and onion. Cover; simmer 30 minutes.
Blend sour cream, flour, and caraway seed; stir into meat balls and sauce in skillet. Cook and stir till thickened. Serve with spaetzle. Sprinkle with chopped parsley, if desired. Makes 4 to 6 servings


Spaetzle:
Mix 2 cups all-purpose flour and 1 tsp salt. Add 2 beaten eggs and 1 cup milk; beat well. Let rest 5 to 10 minutes. Place batter in coarse sieve or China-cap (a deep-fryer basket also works well). Hold over stock pot of rapidly boiling salted water. Press batter through sieve. Cook and stir 5 minutes; drain.





Wednesday, 24 November 2010

Hamburgers with Spazz--Kids Love Them Too.

Ground chuck is always the choice for burgers, because it has better flavour and nutrition and excess fat is easily drained off.


Bulls-eye Burgers:
This recipe is adapted from a Meatloaf recipe I picked up while attending the Southern Alberta Institute of Technology.


Ingredients;
3/4 cup soft bread crumbs
1/4 cup milk
1/2 tsp onion powder
1/4 tsp garlic powder
Dash pepper
1 pound ground chuck
2 hard-coddled eggs
Hot-style ketchup or chilli sauce


Instructions:
In a bowl, combine bread crumbs, milk, onion powder, garlic powder, and pepper. Add ground chuck; mix well. Shape meat mixture into 4 patties, 3/4 inch thick. Cut eggs in half lengthwise. Press one egg half, cut side up, into each meat patty. Place in 8x8x2 inch baking pan.Cover and braise at 350F for 20 to 25 minutes. 
Meanwhile, in  a small saucepan heat ketchup or chilli sauce. Serve with burgers. Makes 4 servings.

Mini Meat Loaves with Dill

Ingredients: 1/4 cup fine dry bread crumbs 
1/2 cup milk
2 Tbsp finely diced green onion with tops
2 Tbsp chopped parsley
1/2 tsp salt
1/2 tsp Worcestershire sauce 
Dash pepper
1 pound ground round, rump, or chopped sirloin (while ground chuck has the BETTER FLAVOUR AND NUTRITION, round, rump, and sirloin have less fat)
1 41/2 ounce can devilled ham
Dill Sauce.


Instructions:Combine bread crumbs, milk, green onion, parsley, salt, Worcestershire , and pepper. Add ground beef and devilled ham; mix well. Pat meat mixture into two 5x5 inch squares. Cut each in half to form two rectangles. Broil meat about 4 inches from heat for about 5 minutes; turn and broil 5 minutes longer. Serve with dill Sauce. Makes 4 servings


Dill Sauce:
In sauce pan, cook 1 Tbsp finely diced green onion with tops in 1 Tbsp butter or margarine till tender. Blend in 4 tsp all purpose flour--to form a roux--1/2 tsp instant beef bouillon granules, 1/2 tsp dried dill-weed, 1/2 tsp paprika, and 1/4 tsp salt. Add 1/2 cup milk and 1/2 cup water all at once. Cook and stir till bubbly. Makes about 1 cup.

Twin Meat Loaves

Ingredients:
4 slices bread, cubed
3/4 cup milk
2 beaten eggs
1/4 cup finely diced onion
1/4 cup finely diced celery


1 Tbsp Worcestershire sauce
1 1/2 tsp salt
1/2 tsp poultry seasoning
1/8 tsp pepper
1 1/2 pounds ground round, rump, or chopped sirloin
1/2 pound ground pork
1/4 cup chilli sauce or 1/4 cup ketchup and 2 Tbsp corn syrup


Instructions:
In a bowl, soak bread cubes in milk. Add eggs; beat with rotary beater or piano wire whip (the whip is faster). Stir in diced onion, diced celery, Worcestershire sauce, salt, poultry seasoning, and pepper. Add beef and pork; mix thoroughly.
Form meat mixture into two loaves. Place in 13x9 x2 inch baking pan. Bake, uncovered, at 350 F for 1 hour.
For glaze, spread meat loaves with chilli sauce or spread with mixture of ketchup and corn syrup. Bake 15 minutes longer. Makes 2 meat loaves, 4 or 5 servings each.

Meat Loaf, Italian Style

Ingredients:
2 eggs
1 15ounce can pizza sauce
1 cup cracker crumbs
i cup finely diced onion
1/2 cup finely diced green pepper
1/2 tsp garlic powder
Dash pepper
1 1/2 pounds ground round or chopped sirloin
1 4 ounce can sliced mushrooms
1 1/2 cups small curd cream style cottage cheese
1 Tbsp chopped parsley
1/2 tsp dried parsley crushed 


Instructions:
In a large bowl, combine 1 of the eggs and 1/2 cup of the pizza sauce. Stir in 1/2 cup of the cracker crumbs. the diced onion, diced green pepper, garlic powder, and pepper. Add meat; mix well. Pat 1/3 of the meat mixture into bottom of 8x8x2 inch baking pan.
Drain mushrooms; combine with remaining egg, remaining 1/2 cup crumbs, cottage cheese, parsley, and oregano. Spread evenly over meat in pan. Top with remaining meat mixture. 
Bake at 350F for 50 minutes. Let stand 10 minutes before serving. In small saucepan, heat the remaining pizza sauce;pass with meat loaf. Males 8 servings.

Meat Loaf Puff

Ingredients:
1 beaten egg
3/4 cup milk
1 1/2 cups soft bread crumbs
1 medium onion diced (1/2 cup
1 1/2 tsp salt
1/8 tsp pepper
1 1/2 pounds ground round or chopped sirloin
2 medium tomatoes, peeled
6 Canadian cheese slices
3 eg whites
3/4 cup all-purpose flour
1 cup dairy sour cream
3 egg yolks
1/2 tsp salt
Dash pepper


Instructions:
In a large bowl, combine the 1 egg and milk; stir in soft bread crumbs, onion, the 1 1/2 tsp salt, and the 1/8 tsp pepper. Add meat; mix well. Pat the meat mixture into an 8x8x2 inch baking dish.
Bake at 350F or 25 minutes. Drain off excess fat. Slice the tomatoes atop partly baked meat loaf; sprinkle with a little salt and pepper. Cover with Canadian cheese slices.
Beat the egg whites to soft peaks (tips bend over), 1 minute; set aside. In small mixer bowl combine the flour, sour cream egg yolks, the 1/2 tsp salt, and the dash pepper. Beat till smooth. Fold beaten egg whites into yolk mixture. Pour egg mixture over cheese-covered meat.
Return to oven till golden brown, about 30 minutes. Let stand 5 minutes before cutting. Spoon some of the sauce in the bottom of dish over each serving. Makes 8 or 9 servings.

Apple-sauce-Meat Loaf

Ingredients:
1 beaten egg
 1 cup soft bread crumbs
1 8 1/2 ounce can apple-sauce
2 Tbsp minced onion
2 tsp prepared mustard
1 tsp dried celery flakes (or chopped fresh leaves)
1/2 tsp salt
Dash pepper
1 1/2 pounds ground round or chopped sirloin
1 Tbsp brown sugar
1 Tbsp vinegar
1/4 tsp ground allspice


Instructions:
In a bowl, combine the egg, bread crumbs, 1/2 cup of the apple-sauce, onion, 1 tsp of the prepared mustard, celery, salt, and pepper. Add meat, mix well. Shape into a round loaf in a shallow roasting pan. Make a depression in top of loaf.
Combine the remaining 1/2 cup apple-sauce and 1 tsp mustard; stir in the brown sugar, vinegar, and allspice. Spoon into depression. Bake at 350 F for 50 to 60 minutes. Makes 6 to 8 servings



Meat Loaf Florentine

Ingredients:
1 10 ounce package frozen (cut into 1 inch cubes before thawing) spinach thawed
2 beaten eggs
1/2 cup milk
 1 1/2 cups soft bread crumbs
2 Tbsp soy sauce
1 1/2 tsp salt
1/4 tsp Tabasco sauce
2 pound ground chuck or chopped sirloin 
Mushroom sauce (or mushroom soup)


Instructions:
Drain spinach well; combine with eggs and milk. Stir in bread crumbs, soy, salt and Tabasco. Add beef; mix well. Pat into 9x5x3 inch loaf pan. Bake at 350 F for 1 1/2 hours. Serve with mushroom sauce Makes 8 servings.


Mushroom Sauce:
In saucepan, combine one 3-ounce cam diced mushrooms, undrained, and 1 Tbsp white roux Stir in 1 cup dairy sour cream and 2 Tbsp diced chives. Cook and stir just till thickened. do not boil.

Handling and Shaping of Ground Beef

Most cooks handle their ground beef far too much. A light touch is the secret to better burgers, meatballs and meat loaves. Too much handling gives them a compact texture (defeats the purpose of having ground the meat in the first place), so mix carefully. When shaping burgers, or meatballs  try to keep them uniform in size. Use a 1/3 of 1/2 cup measure for each burger. A 1/4 cup measure or 1 or 2 Tbsp can be used for meatballs. Another, (undoubtedly the fastest), shaping trick for burgers is to form the meat into a roll 3 inches in diameter and cut in 1/2 inch thick slices. For meatballs, cut a 1 inch diameter roll in 1 inch slices, or pat meat to a 1 inch thick square and cut in  inch cubes.

Tuesday, 23 November 2010

Sicilian Meat Roll






Ingredients


2 beaten eggs
1/2 cup tomato juice
3/4 cup soft bread crumbs
2 Tbsp chopped parsley
1/2 tsp dried oregano crushed
1/4 tsp salt
 1/4 tsp pepper 
1 clove garlic, crushed , and minced
2 pounds ground chuck
4 to 6 ounces thinly sliced boiled ham
1 6-ounce package sliced mozzarella cheese


Instructions


In a bowl combine the eggs and tomato juice. Stir in the bread crumbs, parsley, oregano, salt, pepper, and garlic. Add ground beef; mix well. On waxed paper or foil pat meat to a 10x8-inch rectangle. Arrange ham slices atop meat, leaving a small margin around edges.


Reserve 1 slice of cheese. Dice remaining cheese cheese; sprinkle over ham. Starting from shot end, carefully roll up meat, using paper to lift; seal edges and ends. Place roll, seam side down, in 13x9x2-inch baking pan.


Bake at 350F till done, about 1 1/4 hours,(centre of roll will be pink due to ham). Cut reserved cheese slice into 4 triangles, overlap atop meat. Return to oven till cheese melts, about 2 minutes. Makes 8 servings.

Wednesday, 10 November 2010

Chopped Beef (Hamburger) Steak

Chopped Beef (Hamburger) Steak
Ingredients:
2 lbs.        lean chopped beef              Dash pepper
1/4 lb. suet                               3 Tbsp. onions, diced
1 tsp.        salt                                    Flour, butter
Method
1. Chop beef and suet together twice.
2. Add salt, pepper, and onion. Press into a flat steak 3/4 in. thick and sprinkle with flour.
3. Broil on a fine wire rack or brown in a little fat. Finish with butter and serve.
4 .When meat is browned; make gravy by adding a little flour to pan making a roux then adding water. Serves 6.

Ground Beef Tips

Ground Beef Tips
·   Read Grind your own Ground Beef, above.
·   To avoid ground beef sticking to your hands, dip them in cold water, before handling the meat.
·   Don't over handle the meat.
·   Keep a light touch and do not over-compact.
·   Form patties to desired thickness and then, make a deep depression in the center, with your thumb. As the meat cooks and expands, the depression will disappear, keeping your burgers from turning into Frisbee shape.
·   Never use the spatula, or a weight to press down on the burger patty as it cooks; while this practice is permissible with a thick steak; with  thinner hamburger patties you’ll squeeze out all the juice and flavour to go up in smoke.
·   Poking holes in the burger with a fork (as with any meat) also causes loss of moisture and flavour. Use a spatula, or thongs to turn them.
·   Be sure the pan or grill fire is hot before you add the meat. This helps sear the surface and seal in the juice. Most burgers do not require any grease in the pan, however extra lean burgers may stick without added lubrication. Since only very thin cuts of meat should ever be fried, many top chefs suggest a sprinkling of salt on the pan to prevent lean meat from sticking. This does not give the meat a salty flavour.

Meat Balls--

----Meat Balls----
Because meatballs are usually cooked in liquid, all of these recipes tie in very closely with the next chapter Beef Cooked in Liquid (Stewed Dishes)
       There's nothing wrong with digging in with clean hands to mix seasoning into ground beef but don't overdo it. The heat from your hands and the friction of mixing can break down those bits of fat that you want to preserve for a juicy result. Over working ground beef will turn it into flavourless mush.

Broiling Hamburgers the Easy Way

Broiling Hamburgers the Easy Way
        These sandwiches should be made from freshly ground, chuck, top round, or chopped sirloin that has not been trimmed of all its fat before grinding. Most people handle the meat far too much while forming it into patties; this makes it too tough and defeats the purpose of grinding. To make sure the hamburgers are moist and juicy, put a small piece of ice in with each patty. Searing the hamburgers also helps keep them from becoming hard and dry. Outdoors, sear them by grilling over a very hot fire. Indoors, pan-broil them in a heavy skillet. On high heat, brown the hamburgers quickly on both sides to give them a light, tasty crust. Reduce the heat to medium and cook to the desired degree of doneness. (Well-done hamburgers must be turned two or three times during cooking). Hamburgers may be sprinkled with salt and pepper at any point after they have been browned.
Variations: Any of the following can be served in the bun with the meat patty: Sliced onion, sliced tomato, diced onion, green-pepper ring, sautĂ©ed of deep fried onion rings, sautĂ©ed mushrooms, slices of cheese If you prefer cheeseburgers, try grating the cheese of your choice and mixing it with the meat instead of placing a slice of cheese on top of the hamburgers.

Ground Beef Rolls

Ground Beef Rolls
Ingredients
1 lb. ground beef                             Minced parsley
                                        1/4 tsp. dry mustard
1 tsp. salt
1/4 tsp pepper                   2 Tbsp flour
1/2can  mushroom pieces 1/3 cup water
1 onion minced                               Biscuit dough
1/4 cup minced
        sweet pickle                      1 can (10-3/4 oz) beef gravy
Instructions
        Cook beef, stirring with fork, until it loses its red colour. Add all ingredients, except last 4. Simmer 10 minutes. Pour off most of fat, if any. Blend in flour; cook then add water and cook until thickened, stirring constantly. Cool, Roll biscuit dough in 12' X9” rectangle. Spread mixture on dough to within 1/2 " of edges. Moisten edges with water; roll like jelly roll, and pinch edges together. Bake in greased shallow pan in hot oven, 425 F. , 30 minutes. Slice, and serve with heated gravy. Serves 4.

A Slightly Different Cheese Burger

 A Slightly Different Cheese Burger-

1-1/2 lbs ground chuck            3 Tbsp butter or margarine
1 tsp. salt                                         1 can (8 oz.) tomato
                                                sauce         
1/2 tsp. pepper                          4 slices Mozzarella Cheese
1 egg beaten                            Parmesan cheese
2 Tbsp. milk
        Fine dry bread crumbs
        Mix meat, salt and pepper. Form into 4 patties. Mix egg and milk. Dip patties in mixture, then in crumbs. SautĂ© in broiler proof skillet over medium heat until browned on both sides.  Pour tomato sauce over patties; top each with Mozzarella and Parmesan.  Broil until Mozzarella melts.

With Barbeque Sauce

·   With Barbeque Sauce-Brown steaks in skillet. Pour off fat, if any. Pour one of my Barbecue Sauces over meat. Cover; simmer 8 to 10 minutes, depending on desired doneness, basting meat several times with sauce. Or you could also just brush the sauce on the steaks as they broil.

Sauerbraten Meat Loaf

·   Sauerbraten- Use recipe and instructions as for Sauerbraten Patties above but form meat into loaf instead of patties.

Hamburger Flambé.

·   FlambĂ©- Pour 1/2 cup brandy, slightly warmed, over top broiled steaks and ignite Spoon over steaks until flames are out.

Hamburger Surprises

·   Surprises- Roll 2 or more hamburger patties thin between sheets of waxed paper; on one patty place one of the following fillings: Chilli Sauce thickened with grated cheese, sliced green onions, grated blue cheese blended with mayonnaise or prepared mustard mixed with a little Worcestershire sauce.
          Place the other patty on top and press the edges together until none of the filling shows. Cook.
Hot canned beans can be spooned over cooked meat patties; season with chilli powder or seasoned salt; or use one of my barbecue sauces, or mushroom sauce

Tuesday, 14 September 2010

HAMBURGER STEAK, CHATEAUBRIAND-

 CHATEAUBRIAND- Use same meat as for hamburger steak
OR
Ingredients:
2 chicken bouillon cubes 1/4 tsp. pepper
1 cup boiling water         2 tsp Worcestershire
1-1/2 lbs ground beef               1 egg
3/4 tsp. salt                              2 cans (3oz. each)                                                   sliced mushrooms
1/4 tsp. poultry seasoning        2 Tbsp. flour
Instructions:
1. Dissolve bouillon cubes in boiling water; cool.
2. Add beef, seasonings and egg; mix thoroughly.
3. Shape into thick oval steak and put in shallow broiling pan.
4. Broil to desired doneness (about 5 minutes on each side for medium).
5. Oil a heated plank, place steak on plank, and arrange border of Duchés, sliced and deep-fried or Chateau potatoes around it.
6.. Arrange other cooked vegetables, at least three, in contrasting colour, such as stuffed tomatoes or green peppers, small boiled onions, peas, wax, or green string beans, cubes of carrot or turnip, cauliflower, around the steak, also so that the board is entirely concealed.
7. Drain mushrooms, reserving liquid. Cook in drippings in broiling pan. Blend with flour. Add mushroom liquid, and cook till thickened.
8. If using Duchess, place the plank in he oven until the potato border is browned and all the vegetables are heated through.
9. After removing it from the oven, finish steak (spread with butter and sprinkle with minced parsley, salt and paprika).
10. The meat is sliced at the table, into and served with the mushroom sauce or with Chateau and BĂ©arnaise sauce, as you prefer. Serves 4 to
©

Smothered Hamburger Steak

·   Smothered- Cover uncooked steaks with gravy and sautĂ©ed onions simmer covered about 30 minutes.

Beef Patties-Basic Recipe

 Beef Patties -Basic recipe
Ingredients:
1-1/2 lbs. ground beef
1/2 tsp.     salt
                few grains of pepper
2 Tbsp.      grated onion
Method
1. Combine meat and seasonings; avoid over mixing which toughens meat See also Ground beef Tips above
2. Shape into patties, rounding them with the palm of the hand or flattening them between sheets of waxed paper for serving with buns.
3. Sauté in a little hot fat or broil 5-7 minutes on each side.
Makes 6 patties 1/2 in thick.

Sauerbraten Patties

Sauerbraten Patties
1-1/2 lbs. ground beef              1/3 cup milk
1 medium onion, minced        1-1/2 cups water
 1 egg                               1/2 cup vinegar
1 tsp. salt                         10 whole cloves
1/4 cup fine dry                       1 bay leaf
        bread crumbs           8 gingersnaps crumbled
          Mix lightly the first 6 ingredients. Shape into 4 large patties. Brown on both sides in hot greased skillet. Add remaining ingredients. Bring to boil; cover and simmer 1 hour. Serves 4.

.Gourmet Hamburger Steak



 Gourmet Hamburger Steak
Ingredients
1-1/2 lbs meat, mix of ground chuck, pork and veal
1 cup finely minced sweet onion
1/2 cup firm fresh bread crumbs
1/4 cup chopped flat leaf parsley
1 Tbsp. Worcestershire sauce
1 Tbsp. milk
1 tsp. dry mustard
3/4 tsp. salt
 1/2 tsp. freshly ground pepper
1/4 tsp. freshly grated nutmeg
        Pinch of ground cloves
1 egg
Instructions
          In a large mixing bowl, use your hands to gently but thoroughly combine the meat, onion, bread crumbs, parsley, Worcestershire, milk, mustard, salt, pepper, nutmeg, cloves and egg. Form the mixture into 6 oval loaves each about 3/4-inch thick.

Planked Hamburger Steak

·   Planked
        Oil a heated plank, place cooked steak on plank, and arrange border of Duchess or sliced, deep- fried potatoes around it. Arrange other cooked vegetables, such as peas, string beans, cubes of carrot or yellow turnip, around steak also, so that the board is entirely concealed. Place the plank in the oven until the potato border is browned and all the vegetables are heated through. After removing it from the oven finish steak with butter and sprinkle with minced parsley, salt and paprika. Serve on the plank. Often a cast iron sizzler is used with the plank. SEE MY CHATEAUBRIAND RECIPE, TO GET THE IDEA OF HOW A "PLANKED STEAK SHOULD LOOK AND BE PREPARED:  http://al-alex-alexander-d-girvan.blogspot.com/2011/11/chateaubriand-as-it-should-look-and-be.html©

Hamburger Steak Diane

Hamburger Steak Diane

2 lbs.         ground chuck 
1 tsp.         salt
1/4 tsp.     pepper
4 Tbsp.      butter
2 Tbsps.      prepared mustard
2 Tbsps.      lemon juice
1 Tbsp.      Worcestershire sauce
          Mix the ground chuck, salt and pepper together lightly and form into 3- 1inchthick patties. Melt butter in skillet. Remove from heat Blend mustard into butter, return to heat. Pan-broil hamburgers on medium heat about 5 minutes each side. Remove and keep warm. Add lemon juice and Worcestershire sauce to pan and stir over low heat until well blended. Return patties to pan and let simmer in juice a few minutes while spooning juice over the top occasionally. This recipe is often planked. Yield 6 servings. 


TRADITIONAL STEAK DIANE:
http://al-alex-alexander-d-girvan.blogspot.com/2011/08/steak-diane.html

Monday, 26 April 2010

Basic Beef Balls

 Basic Beef Balls
Ingredients
1-1/2 lbs beef from the shank           1 tsp. lemon juice
1/3 cup bread crumbs                      1 egg, beaten
1/3 cup bread crumbs                      3 Tbsp. fat
        Salt and pepper                        1 cup stock
Instructions
Put meat through food chopper twice; add read crumbs, salt, pepper, lemon juice and egg. Shape lightly into balls and let stand for 1/2 hour or more, and then roll in flour and brown in fat. Remove meat balls and add 1 Tbsp. flour to the fat. Mix well and add stock. Season, add meat balls, cover pan closely and stew for 1-1/2 hours. Eat as is or add to spaghetti sauce, soups stews or casseroles
Serves.6.
Variations
Gourmet Meat Balls
Ingredients
1-1/2 lbs meat, mix of ground chuck, pork and veal
1 cup finely minced sweet onion
1/2 cup firm fresh bread crumbs
1/4 cup minced flat leaf parsley
1 Tbsp. Worcestershire sauce
1 Tbsp. milk
1 tsp. dry mustard
3/4 tsp. salt
 1/2 tsp. freshly ground pepper
1/4 tsp. freshly grated nutmeg
        Pinch of ground cloves
1 egg
Instructions
          In a large mixing bowl, use your hands to gently but thoroughly combine the meat, onion, bread crumbs, parsley, Worcestershire, milk, mustard, salt, pepper, nutmeg, cloves and egg. Shape lightly into balls and let stand for 1/2 hour or more, and then roll in flour and brown in fat. Remove meat balls and add 1 Tbsp. flour to the fat. Mix well and add stock. Season, add meat balls, cover pan closely and stew for 1- 1/2 hours. Eat as is or add to spaghetti sauce, soups stews or casseroles  Serves.6. 

Basic Broiled Italian Meat Balls

Basic Broiled Italian Meat Balls
Ingredients:
1 large onion
1 lb. ground round
1/3 cup plain dry bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup evaporated skim milk
1 egg
1-1/2 tsp. dried Italian herb seasoning.
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. ground black pepper
Instructions
          Peel and dice onion, in medium bowl, combine diced onion, ground round, bread crumbs, Parmesan cheese, milk, eggs, Italian herb seasoning, garlic powder, salt and pepper with clean dry hands, thoroughly mix together all the ingredients. Rinse your hands with water, but do not dry them. With wet hands, form mixture into 15 meatballs by rolling the meat mixture between the palms of your hands. Each meatball should be about 1-3/4 inches in diameter
          When you're finished rolling the meatballs, wash and dry your hands. Place oven rack 7inches from broiler. If using broiler pan, remove it from the broiler. Preheat broiler. Grease the broiler pan lightly. Arrange meatballs in greased pan in 3 rows, 5 meatballs per row. Place pan on oven rack. Broil meatballs for 5 minutes. With tongs, turn meatball over. Broil 5 minutes longer. Eat as is or add to spaghetti sauce, soups stews, or casseroles
Variations:
Party Meat balls-Prepare meat balls using double the quantities in the basic recipe. Cook browned balls in liquid made from a combination of dehydrated onion soup and cream of mushroom soup plus water. Stir in sautĂ©ed, sliced mushrooms if desired; serve from a casserole or chafing dish. Garnish with pimento and coarsely chopped parsley.
Meat Balls Romanoff-Prepare Party Meat Balls. Shortly before serving, stir in a small container of sour cream.
Meat Ball Stew-Prepare vegetables as for one of the other beef stews and cook in beef stock for 20 minutes; add browned meat balls and cook until meat and vegetables are tender. Thicken gravy as desired.