.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

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 sautéed, 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.

Swedish Meat Balls

Swedish Meat Balls

Ingredients:   

2 Tbsp.      diced onion

2 Tbsp.      bacon fat

1/2 cup     bread  crumbs

1/2           cup milk

1 lb.                 ground beef

1/4 lb       ground lean pork

1              egg yolk

1/2           cup cold mashed potatoes

1 tsp.                salt 

1/4 tsp.     pepper

                few grains each of mace, allspice, mustard                     and sage

1 tsp.                minced parsley

2 Tbsp.      butter

1 cup        water      

Method:

1. Sauté the onion in fat until golden brown.

2. Soak the crumbs in milk until soft; ass the meat, onion, egg yolk, potatoes and seasoning; knead together until smooth.

3. Shape into small balls, using 2 spoons dipped in cold water.

 Cook the meat balls in butter, shaking continually to make the balls round., until an even brown.

5. Add the water; cover and   simmer 30 minutes. Thicken the gravy. Serve hot or cold. The water may be omitted and the meat balls served dry; in this case meat balls should be cooked for a few minutes more, after browning. Makes approximately 30- 35 cocktail -size meat balls.

         

·   Meat balls take a lot of time. For a party, or for many little spontaneous supper parties, use the camp cooks trick and prepare several pounds of meat into balls and freeze. When cooking a   large quantity, cook with preheated liquid in a covered braising pan or casserole at 350 F. until done. Transfer to serving dishes or leave in the casserole.

Porcupine Meat Balls

Porcupine Meat Balls

Ingredients

1-1/2 lb. ground chuck

1/2 cup uncooked rice

1 tsp. salt

1/4 tsp. pepper

1/4 cup diced onion

1 cup condensed tomato soup

1/2 cup water

Instructions

         Combine meat, rice, salt and onion. Shape into small balls. Blend soup and water until mixture begins to simmer. Add meat balls. Cook about 30 minutes. Eat as is or add to spaghetti sauce, soups stews or casseroles

Yield 6 servings

Variations

·   Add 1/2 cup uncooked rice to meat mixtures given for Basic, Gourmet, Italian, Saucy, or Chinese meat balls.

·   Use tomato or spaghetti sauce or sweet and sour sauce given for Chinese Meatballs instead of the condensed soup and water.