Steak "American" and Steak Tartare

 Have you ever noticed that all the older cook books and recipes guarded against the over cooking of ground beef.


Dishes such as the previously mentioned Steak Tartare or Steak American consist of raw, shaved or shredded beef. (Shaved beef is very seldom seen today. It requires a very sharp knife and considerable skill--shaved beef is literally shaved off a larger cut that is kept; just at the freezing point; but not allowed to freeze). Nobody ever got sick. 


Today all cook books and recipes claim that ground beef must be treated like pork and very well cooked. The difference is in the handling. Canadians used to buy their meat freshly cut or ground, often "to order" this happy circumstance no longer exists.While "fresh" meat always was a misconception or myth-that most civilized people would eat or purchase (what was considered top quality meat was always aged, for flavour and tenderness); since  greedy marketers/producers started adding-and disregarding all health  concerns, governments and health boards have allowed pink slime shit-a frozen product that can be a year or more old-to be added to meat products "FRESH" no longer exists. One cut of meat is now virtually the same as another-non of it fresh and containing scraps from where ever/when ever.

Steak Tartare-

 The original hamburger.

http://en.wikipedia.org/wiki/File:Tatar-1.jpg

        For each serving allow six ounces freshly HAND SHAVED extra lean beef (usually fillet, sirloin, or round). Handle as little as possible, but arrange each serving in a mound. Make a shallow depression in the top of each mound and place in the depression a very, very,  soft (just barely starting to turn white) coddled egg. Garnish with capers or anchovy fillets. Have available: Worcestershire, mustard, salt, a peppermill, bottled thick meat sauce, ketchup, and separate dishes of capers, caraway seeds, and finely minced onion. Let each guest season his beef to taste. Serve plenty of buttered, thinly sliced rye bread or crisp toast.

Steak American

BROUGHT OUT BY THE U.S.A.; "Steak American" like "Salisbury Steak"is just another one of the"famous" copy-cat products and or recipes that country has built a reputation on; and is so well known for. Notice that the photo images shows a product that  uses GROUND BEEF--NOT SHAVED. Of course, the appearance, taste, and texture will all much different than the classic dish as served in the top EUROPEAN restaurants.

• Prepare Steak Tartare in the normal way and then place a raw egg yolk (yolk only- otherwise you go back to steak tartare) on top.

Braised Meat Loaf with Vegetables

Braised Meat Loaf with Vegetables

Ingredients

1-1/2 lbs ground chuck    

        Salt and pepper                

1 onion, grated                       

1 tsp. poultry seasoning   

1/4  cup fine

dry bread crumbs            

1/2 cup water                   

1 egg

2 Tbsp. fat

4 small white onions

1/2 lb green beans

4 small new potatoes

1 turnip, 1/2 in. dice

Instructions

        Lightly but thoroughly mix meat with 1-1/2 tsp. salt, 1/4 tsp. pepper, onion, poultry seasoning, crumbs soaked in water, and egg. Shape into loaf. Brown in fat in Dutch oven. Add a few Tbsps. water, cover braise slowly about 3/4 hour. Add vegetables, season; cook 1/2 hour longer, or until vegetables are tender. Remove meat and vegetables, and make a little gravy with pan drippings, if desired. Serves 4.

 Individual BBQ Meat loaves

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

1 cup, one of my barbeque sauces.

Instructions

          Prepare a medium hot fire in a covered grill or preheat a gas grill. 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. Grill the meatloaves turning two or three times and brushing with the sauce halfway through the cooking, until the loaves are well browned about 15 minutes 

Basic, Everyday Meat Loaf

Everyday Meat Loaf

Ingredients

2 beaten eggs

3/4 cup milk

1/2 cup fine dry bread  crumbs

1/4 cup finely diced onion

2 Tbsp chopped parsley

1 tsp salt

1/2 tsp ground sage

1/8 tsp pepper

11/2 lbs ground chuck

1/4 cup ketchup

2 Tbsp brown sugar

1 tsp dry mustard

Instructions

Combine eggs and milk; stir in crumbs, onion parsley salt, sage, and pepper. Add ground beef; mix well. Pat into a 5 1/2 cup ring mold; unmold in shallow baking pan. Bake at 350 F for 50 minutes. Or, paat mixture into 81/2x41/2-inch loaf pan; bake for 1/1/4 hours. Spoon off excess fat. Combine ketchup, brown sugar, and dry mustard; spread over meat loaf. Return to oven for 10 minutes. Makes 6 servings.

Stroganoff Meat Loaves.

Stroganoff Meat Loaves.

Ingredients

2 beaten eggs

11/3 cups milk

1 cup quick-cooking rolled oats

3/4 cup diced onion

1 Tbsp Worcestershire sauce

2 12/4 tsp salt

1/2 tsp pepper

3 pounds ground chuck

3 4-oz cans diced mushrooms, drained

1 cup dairy sour cream

1/2 tsp salt 4 large whole fresh mushrooms, quartered

Instructions

In  a large bowl beat together the eggs and milk; stir in oats, onion,Worcestershire, and 21/4 tsp salt, and pepper. Add ground chuck and mix well. Pat about one-fourth of the meat mixture into each of two 81/2x 41/2-inch loaf pans, making a shallow depression through the centres.

In a small bowl combine diced mushrooms, sour cream, and the 12 tsp salt. Divide between the meatloaves, spreading half in the depression in each loaf. Cover with remaining meat mixture, pressing firmly to seal edges. 

Bake at 350F till done, 1 to 11/4 hours. Let stand 5 to 10 minutes before removing from pans. Trim top of loaves with quartered (or, if you prefer, whole fluted) mushrooms Makes 2 meat loaves, 6 or 7 servings each.

Berry-Glazed Meat Loaves

Berry-Glazed Meat Loaves

Ingredients

1 beaten egg

 1/3 cup milk

1/3 cup quick-cooking rolled oats

 2 Tbsp  finely diced onion

1 tsp salt

Dash pepper 

1  pound ground chuck

1/4 pound bulk pork sausage

1 8-oz can whole cranberry sauce

 3 Tbsp brown sugar

 2 tsp lemon juice

Instructions

In bowl beat together egg and milk; stir in oats, onion, salt, and pepper. Add ground beef and sausage; ;mix well. Shape into five 4 x 2 inch loaves. Place in 13x9x2-inch baking pan so loaves do not touch each other.

Bake at 350F for 30 minutes; drain off excess fat. Combine cranberry sauce, brown sugar, and lemon juice; spoon over loaves. Bake 15 minutes more. Makes 5 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.

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.

Blue-cheese Meat Loaf

Blue-cheese Meat Loaf

Ingredients

3 cups crumbled blue cheese            1/4 tsp pepper

2 lbs ground chuck                  1 tsp. Worcestershire

1 clove garlic, crushed

and minced                             1 can (1 lb.) tomatoes, partially drained

Instructions

        Let cheese stand about 15 minutes, to bring to room temperature. Mix well with the remaining ingredients. Pack in 9"x5"x3" loaf pan. Bake in moderate oven, 350 degrees F., about 1 hour. Serves 6.

BBQ Aussie Style Meatloaf-

  This is an excellent recipe, very highly recommended

Ingredients

          Meatloaf                          Sauce

1 lb lean ground chuck         1 onion, minced very finely

1 lb. sausage meat           1/4 cup water

1 cup fine bread crumbs  1/2 cup ketchup

2 medium onions,

diced fine                                1/4 cup red wine OR good

                                        beef stock

1 Tbsp. curry powder                1/4 cup Worcestershire sauce

1/2 cup water                   2 Tbsp. vinegar

1 Tbsp parsley minced              1 Tbsp. instant coffee.

1 egg, beaten                   1/4 cup brown sugar, packed

1 clove garlic, crushed            1 oz. margarine

1/2 cup milk                    2 tsp. lemon juice

Instructions

Combine meats, bread crumbs, onions, salt, pepper, garlic, parsley, curry, and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased roasting pan. Bake 30 minutes at 375 degrees F.

Sauce

Sauté, do not fry, onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes (Great also with ribs or Chicken). After loaf has cooked for 30 minutes, pour half of the sauce over the meat, and bake 45 minutes more basting often with remaining sauce. Serve loaf hot in thick slices with the remaining sauce. Also makes great sandwiches. Yield 8 servings.

 Bacon Double Cheese Loaf

Ingredients:

 4 slices    bacon

1-1/2 lbs. lean ground chuck

1 cup        firm fresh white bread crumbs

1 cup        coarsely shredded sharp Canadian Cheddar                  cheese (about 4oz.).

1              large sweet onion, diced

2 Tbsp..     mayonnaise

2 Tbsp.      sweet pickle relish

2 tsp.                dry mustard

3/4tsp.      salt

1/2 tsp.     freshly ground pepper

1              egg

1/4 cup     ketchup

 Instructions;

          Preheat the oven to 350 degrees F. In a medium skillet, cook the bacon over medium heat until it is limp and some of the fat is rendered, 3 to 4 minutes. Remove the bacon from the skillet and reserve it. In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 cup of the cheese, onion, mayonnaise, relish, mustard, salt, pepper and egg. Put the mixture into a shallow, 2 -quart baking/roasting pan. Spread the top of the loaf with the Ketchup. Then lay the bacon strips over the ketchup. Bake until the loaf is firm and the bacon crisp, 45 to 50 minutes, sprinkling the top of the loaf with the remaining 1/2 cup cheese to melt during the last 5 to 10 minutes of baking. It is now recommended that the internal temperature be 155 degrees F. let the meat stand in the roasting pan for 10 minutes, cut into squares to serve.             Yield 6 servings.

----Meat Loaves, Basic Recipe----

----Meat Loaves----

 Basic Recipe

 Baked Meat Loaf

Ingredients

1-1/2 lbs ground chuck    

2 cups bread crumbs

soaked in milk               

1 small onion, minced            

        Salt and pepper                

2 eggs, beaten                  

4 hard-cooked eggs
1 cup tomatoes
1/2 cup sliced onion 
1 Tbsp. fat
1 cup water


Instructions

          Press meat through food processor twice. Combine with bread, onion, seasonings and beaten egg. Pat out meat into a sheet, arrange hard- cooked eggs- cooked carrot or other vegetables may also be used, in many interesting shapes- end to end across center of meat and roll meat mixture around them. Place the roll in roasting pan. Combine tomatoes, sliced onions, butter and water and pour over meat. Bake in moderate oven (350 F.) about 2 hours, basting frequently. In serving, slice the roll crosswise. The hard cooked eggs may be omitted. Serves 6.