Category Archives: Beef

Meat Loaf Roll

1 package (10 ounces) frozen leaf spinach or chopped broccoli
2 pounds ground beef
2 eggs
¾ cup soft bread crumbs (about 1 slice bread)
¼ cup catsup
¼ cup milk
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried oregano leaves
1 teaspoon salt
1 package (3 ounces) smoked sliced ham
3 slices mozzarella cheese, each 3×3 inches, cut diagonally into halves (optional)

Rinse frozen spinach under cold water to separate; drain. Mix ground beef, eggs, bread crumbs, catsup, milk, ½ teaspoon salt, the pepper and oregano. Pat beef mixture into rectangle, 12×10 inches, on piece of aluminum foil, 18×15 inches.

Arrange spinach on beef mixture to within ½ inch of edges; sprinkle with 1 teaspoon salt. Arrange ham on spinach. Roll up rectangle carefully, beginning at 10-inch side and using foil to lift. Press edges and ends of roll to seal. Cover and refrigerate no longer than 24 hours.

About 1¾ hours before serving, place meat loaf roll seam side down on rack in shallow roasting pan. Cook uncovered in 350° oven 1½ hours. Overlap cheese on top; cook just until cheese begins to melt, about 1 minute longer. (Center of meat loaf roll may be slightly pink due to ham.) 8 servings.

To serve immediately, do not refrigerate; cook uncovered in 350° oven 1¼ hours. Continue as directed.

Chipped Beef in Popovers

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1 tablespoon butter
¼ pound dried beef, shredded
1 can (10½ ounces) condensed cream of mushroom soup
¼ cup white wine
½ cup shredded process American cheese
2 tablespoons snipped parsley
1 tablespoon chopped pimiento
Popovers (below)

Melt butter in saucepan; cook and stir meat in butter 3 minutes. Mix soup and wine; stir into saucepan. Cook , stirring constantly, until creamy. Stir in cheese, parsley and pimiento. Reduce heat; cook 3 minutes or until cheese is melted. Serve chipped beef sauce over split hot Popovers. 4 servings.

POPOVERS

2 eggs
1 cup milk
1 cup Gold Medal Wondra flour
½ teaspoon salt

Heat oven to 450°. Grease 6 deep custard cups (5 ounces) or 8 medium muffin cups. with fork, beat eggs slightly; add milk, flour and salt. Beat just until smooth. Do not overbeat.

Fill custard cups ½ full, muffin cups ¾ full. Bake 25 minutes. Reduce oven temperature to 350°. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot. 6 to 8 popovers.

The quick-mixing flour blends in seconds with cold milk and no lumps; Popovers rise sky-high because you needn’t overbeat them.

Meat Pie in Macaroni Crust

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1 package (8.5 ounces) main dish mix for hamburger pizza
1 cup creamed cottage cheese
¼ cup grated Parmesan cheese
¼ cup margarine or butter
1 pound ground beef
½ cup dry bread crumbs
½ cup water
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
Snipped parsley or parsley flakes

Heat oven to 350°. Cook macaroni in 6 cups boiling salted water (4 teaspoons salt) 15 minutes; drain. Mix macaroni, cottage cheese, ¼ cup Parmesan cheese and the margarine. Press macaroni mixture firmly and evenly against bottom and side of ungreased 9-inch pie plate.

Mix sauce mix, ground beef, bread crumbs, water, egg, Worcestershire sauce, onion powder and garlic powder. Spread mixture evenly in macaroni crust; sprinkle with ¼ cup Parmesan cheese. Sprinkle parsley on center of pie. Cook uncovered 40 minutes. Let stand 10 minutes before serving. 5 servings.

Beef and Tomato Cobbler

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Cooking time: 1 hr. 40 mins.
Preparation time: 25 mins.
Main cooking utensils: saucepan, covered large casserole (see stage 1)
Oven temperature: 325-350°F; then 425-450°F.
Oven position: just above center

For 6-8 servings you need:
¼ cup drippings or shortening
2 onions, ¼ cup flour
scant 2 cups tomato juice
2 tablespoons tomato paste (optional)
seasoning, pinch mixed herbs
1½ lb. ground raw beef

Cobbler:
2 cups all-purpose flour
2 teaspoons double-acting baking powder
pinch salt
3 tablespoons margarine
milk to mix

Glaze: 1 egg

Garnish: watercress

Heat the dripping, or shortening in the saucepan; or if using a flameproof casserole prepare the meat mixture in this on top of the cooker.
Peel and chop the onions, toss in the hot fat until tender, but not brown.
Stir in flour, cook for 2-3 minutes.
Gradually blend in the tomato juice, paste; add the seasoning and herbs.
Bring to the boil and cook until thickened, stirring well.
Put in the meat, stir well to break up any lumps; simmer for 10 minutes until a smooth mixture, transfer to an ovenproof casserole, cover.
Cook for 1 hour. in the center of a 325-350°F. oven.
Raise the heat to 425-450°F.; remove the lid, top with the cobbler mixture and cook for 15 minutes.
To make the cobbler: Sift the flour, baking powder, and salt. Rub in the margarine and add milk to give an elastic rolling consistency. Roll out to ½-¾ inch in thickness, cut into small rounds; glaze with beaten egg. Place on meat mixture.

TO SERVE: Garnish with watercress.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

Oats ‘n Peanuts Meat Loaves

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Surprise Meat Loaf

1½ pounds ground beef
2 cups finely chopped pared eggplant
1 medium onion, chopped
1 egg
½ cup milk
¼ cup quick-cooking oats
1½ teaspoons salt
½ teaspoon dried basil leaves
1 can (16 ounces) stewed tomatoes
1 clove garlic, crushed
1 tablespoon cornstarch
¾ teaspoon salt

Heat oven to 325°. Mix ground beef, eggplant, onion, egg, milk, oats, 1½ teaspoons salt and the basil. Spread in ungreased baking dish, 8x8x2 or 9x9x2 inches. Cook uncovered until done, 45 to 50 minutes. Drain off fat. Mix tomatoes, garlic, cornstarch and ¾ teaspoon salt into small saucepan. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. To serve, cut into squares; top with sauce. 6 servings.

Peanut Loaves

1 pound ground beef
1 slice bread, torn into ¼-inch pieces
¼ cup crunchy peanut butter
3 tablespoons finely chopped onion
2 tablespoons mayonnaise or salad dressing
½ teaspoon salt
½ teaspoon dry mustard

Heat oven to 350°. Mix ground beef, bread, peanut butter, onion, mayonnaise, salt and mustard. Shape mixture into 4 loaves. Place in ungreased baking pan, 9x9x2 inches. Cook uncovered 30 to 35 minutes. 4 servings.

Königsberger Klops (Meat dumplings)

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4 servings

You will need
1 lb. 2 oz. ground pork or beef
1 onion, chopped
1 roll, soaked and drained
½ lemon rind, grated
2 anchovies, ground
1 tablespoon minced parsley
salt and pepper
¼ teaspoon nutmeg
1 egg
2 tablespoons flour

Sauce:
3 tablespoons butter or margarine
1 tablespoon chopped onion
1 tablespoon minced carrot
1 tablespoon minced celery
3 cups water or broth
2 lemon slices
salt and pepper
1 tablespoon caper, crushed
3 tablespoons cornstarch, dissolved in same amount of water
2 tablespoons sour cream
1 tablespoon minced parsley
Fried potatoes and sautéed vegetables for garnish

Knead ground meat mixed with chopped onion, roll, grated lemon rind, ground anchovies, minced parsley, salt, pepper, nutmeg and egg. Shape into 8 balls and dredge them with flour. Sauté the balls in salad oil lightly. Melt 3 tablespoons of butter in a stew pan, add the celery, carrot and onion. Pour over the water or broth and add the lemon, salt and pepper to taste. Add the capers and meatballs.

Finally, add. the cornstarch, sour cream, and simmer for 20 minutes. Serve hot. Sprinkle with minced parsley. Garnish with fried potatoes and sautéed vegetables.

Hamburgers with Green Salad

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Preparation time: 25 minutes
Cooking time: 20-25 minutes
To serve: 4

You will need
1 lb. minced beef
1 large or 2 medium-sized onions
seasonings
½ teaspoon mixed herbs
1 heaped teaspoon chopped parsley
1 teaspoon Worcestershire sauce
1 potato
flour
toasted breadcrumbs
hamburger buns
tomato
lettuce
watercress

Sauce:
1 tablespoon corn oil
½ small onion, chopped
¼ oz. cornflour
½ lb. tomatoes, peeled and sliced
½ pint water
1 oz. chopped lean ham
1 oz. soft brown sugar
¼ level teaspoon paprika
salt
½ tablespoon Worcestershire sauce
½ dessertspoon vinegar
dash of Tabasco sauce
few stuffed olives

Make sauce first. Heat oil in a saucepan, add onion and cook gently without browning for a few minutes. Stir in the cornflour and mix well. Add tomatoes, water and ham and simmer for 10-15 minutes. Add all remaining ingredients except olives and cook for a few more minutes. Season to taste, stir in the sliced stuffed olives. Put meat in a bowl, add grated onion, seasoning, herbs, parsley and sauce. Grate in raw peeled potato. Mix thoroughly. Form into large flat cakes. Flour and toss in toasted breadcrumbs. Either fry in hot fat or bake for 25 minutes in a moderately hot oven (375°F. or Gas Mark 5). Put the hamburgers inside the buns, pour over the sauce. Serve hot and, if liked with pickled gherkins on top. Garnish with tomato, lettuce and watercress.

©️Shufunotomo Co., Ltd., Japan 1968 English text ©️Shufunotomo Co., Ltd., Japan 1968

삼색육란 (Sam-saeg Yug-ran) Tricolored Meatballs

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4 servings

You will need
½ lb. ground beef
½ block soybean curd
2 hard-boiled eggs
5-6 cloud ears (or 2 tablespoons toasted, ground and sieved black sesame seeds)
Mixture A:
2 tablespoons minced green onions
1 teaspoon minced garlic
½ teaspoon minced ginger
dash of pepper
2 teaspoons toasted and ground sesame seeds
1 tablespoon sesame oil
dash of monosodium glutamate
1 tablespoon cornstarch
Vinegar-Soy Sauce (See Recipe 5)

If using cloud ears, soak in hot water, drain and steam. Dry in a medium oven. For both cloud ears and black sesame sees, pulverize in a mortar or blender, or mince very fine.

Separate hard-boiled egg yolks and whites, and mince. Break up soybean curd with a fork, mix with meat, and stir into Mixture A. Mix well and make chestnut-size balls. Roll ⅓ of the meatballs in egg yolk, ⅓ in egg white, and ⅓ in the color ears (or black sesame seeds).

Steam over high heat 7-8 minutes. Serve hot with Vinegar-Soy Sauce.

To steam meatballs: If you do not have an oriental steamer, you can improvise one as follows: Cut off both ends of a flat tuna fish can. Place in a deep kettle and pour in boiling water to the rim of the can. Place meatballs on a heatproof dish, and set dish on can. Cover and keep water boiling. Check several times, and pour in more boiling water when necessary.

Quick Chesed Beef Hash

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Preparation time: 12 min.
Cooking time: about 20 min.

Good quality roast beef hash in a can can be of great help when time is short and a hearty main dish is wanted. This meal, cooked in a skillet, saves energy and time, and is suitable for breakfast, brunch, lunch or dinner.

For 4 servings you will need:
2 Tbsp. butter or margarine
¾ cup chopped onions
⅔ cup chopped green pepper
2 cans (15 oz. each) roast beef hash
Salt and black pepper
1¼ cups shredded Cheddar cheese
4 warm hard-cooked eggs, shelled, quartered
Paprika
¼ cup chopped parsley

Tips: Since beef hash varies, taste and add salt and black pepper accordingly. Corned beef hash or poached eggs can be used in this recipe if desired. For microwave cooking, cook onions and peppers in a quart glass measure on high for 2 or 3 minutes. Add to butter in skillet and brown lightly.

Preparation:
1. In a 9- or 10-inch skilled, melt butter. Add onions and green pepper. Cook slowly until lightly browned but still crisp. Remove from heat.
2. Put hash in skillet. Break up and flatten with heavy spoon. Taste and add salt and black pepper if needed.
3. Cook over medium heat until hash browns nicely, stirring often. Flatten to brown a bit more on bottom. Sprinkle with cheese. Cover and keep warm over low heat until cheese melts.
4. Using pancake turner, place mounts of hash onto 4 warm plates. Top each with a hard-cooked, quartered egg. Sprinkle with paprika and parsley.

Good served with: Stewed tomatoes or fresh tomato wedges, applesauce or cole slaw, heated crusty rye bread and sweet butter.

For 2 servings: Half of the ingredients. Use an 8-inch skillet.

For 8 servings: Double the ingredients. Use a 10- or 12-inch skillet. Allow extra 10 min. for browning.

Hamburger Stroganoff

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Hamburger Stroganoff is an easier and less expensive version of the classic recipe. The flavor is just as exciting, piqued with paprika, cayenne pepper and garlic; softened with sour cream. For an extra special touch, you can make your own noodles.

For 4 servings you will need:
1 lb. lean ground beef
2 Tbsp. butter or margarine
1 clove garlic, minced or pressed
1 medium onion, chopped
½ lb. fresh mushrooms, sliced
1 Tbsp. all-purpose flour
½ cup beef broth
1 tsp. salt or to taste
2 tsp. paprika
Dash cayenne pepper
1 cup sour cream
4 sliced green onions for garnish
Cooked noodles

Preparation:
1. In large heavy frying pan, sauté the beef in the butter along with the garlic, onions, mushrooms until beef has lost it’s pinkness and vegetables are tender.

2. Add the all-purpose flour. Mix until blended.

3. Add the beef broth, salt, paprika and cayenne pepper.

4. Stir, and cook until thickened. Blend in the sour cream. Keep warm but do not boil.

5. Turn cooked noodles onto shallow casserole. Top with green onions. Serve immediately.

Good served with: Tossed green salad, crisp bread, butter, and buttered mixed vegetables.

For 2 servings: Half of the ingredients. Be careful not to cook the meat dry.

For 8 servings: Double the ingredients.

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Category Archives: Beef

Meat Loaf Roll

Chipped Beef in Popovers

Meat Pie in Macaroni Crust

Beef and Tomato Cobbler

Oats ‘n Peanuts Meat Loaves

Königsberger Klops (Meat dumplings)

Hamburgers with Green Salad

삼색육란 (Sam-saeg Yug-ran) Tricolored Meatballs

Quick Chesed Beef Hash

Hamburger Stroganoff

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