Category Archives: Beef

Gästgivarsmörgås (Innkeeper’s Sandwich)

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Cooking time: approx. 20 min

Ingredients (4 pers.)
2 hectograms beef sirloin
1 egg yolk
approx. ½ deciliter cream
1 tablespoon chopped beetroot
1 tablespoon chopped onion
1 tablespoon capers
salt and white pepper
4 slices white bread
3 tablespoons butter or margarine
4 eggs
8 anchovy fillets

Preparation:
1. Mix together the mince with egg yolk and cream.

2. Mix in finely chopped beetroot, onion, capers, salt and pepper.

3. Sparingly spread butter on the bread slices.

4. Put 1/4 of the stuffing on each sandwich and shape with your hands.

5. Fry the mince side first, but not too quickly.

6. Then flip the sandwich and let the bread side soak up the frying fat.

7. Fry the eggs lightly and place a couple of anchovies around each yolk.

8. Garnish each steak with anchovy fillets.

9. Serve with a green salad.

Translation of original Swedish recipe card courtesy of Google Translate.

© Hemmets Journal AB S/B/3

Swiss Steak

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2 pounds top round steak, cut 1 inch thick
½ cup flour
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons fat or cooking oil
1 can (8 ounces) tomatoes
1 package (10 ounces) frozen peas
2 large onions, peeled and cut into ½-inch slices
Hot cooked broad noodles

Cut the round steak into serving-size pieces. Combine the flour, salt and pepper. Pound the flour mixture into meat, using the edge of a heavy saucer or a meat tenderizer designed specifically for the purpose.

Melt fat in a large skillet over low heat. Put the meat into the skillet and brown it on both sides. Add the tomatoes; cover skillet and cook meat about 1 hour. Add the peas and place onion slices on top of meat. Continue to cook, covered, about ½ hour longer or until meat and onions are fork-tender. Serve on the hot cooked noodles with one or two slices of onion on top of each portion of meat. Pour pan drippings over all. Makes 6 to 8 servings.

Published by — COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc., New York

Roast Meat Loaf

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3 eggs
1 ½ teaspoons salt
¼ teaspoon pepper
¼ teaspoon dried thyme leaves
¼ teaspoon nutmeg
Pinch cloves
¼ cup milk
¼ cup dairy sour cream
1 cup soft white bread crumbs
1 ½ lb ground beef
¼ lb ground pork
¼ lb ground veal
2 tablespoons finely chopped onion
2 tablespoons chopped parsley
2 tablespoons chopped celery leaves
1 teaspoon chopped chives
¼ teaspoon finely chopped garlic
6 slices bacon
½ cup chili sauce
2 tablespoons brown sugar
¼ teaspoon dry mustard

  1. Preheat oven to 350F.
  2. In large bowl, beat eggs with salt, pepper, thyme, nutmeg and cloves until well mixed. Stir in milk, sour cream, and bread crumbs. Let stand 5 minutes to permit bread crumbs to absorb moisture.
  3. Add beef, pork, veal, onions, parsley, celery leaves, chives and garlic; mix lightly until well blended.
  4. Turn mixture into large, shallow baking pan. Moisten hand with water and shape meat mixture into loaf about 8-by-3-by-2 ½ inches. Place bacon strips over top. Bake 45 minutes.
  5. In small bowl, combine chili sauce, brown sugar, and dry mustard; mix well. Use some to glaze top and sides of meat loaf. Bake 30 minutes longer, brushing several times with glaze. Remove to heated platter. If desired garnish loaf with chopped parsley. Makes 6 to 8 servings.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Hearty Corned Beef Salad

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1 cup boiling water
1 package (3 ounces) lemon-flavored gelatin
2 tablespoons vinegar
1 can (12 ounces) corned beef
2 medium stalks celery, chopped (about 1 cup)
1 medium green pepper, chopped (about 1 cup)
1 small onion, finely chopped (about ¼ cup)
3 hard-cooked eggs, chopped
1 cup mayonnaise or salad dressing
2 teaspoons horseradish
½ teaspoon salt
Salad greens

Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in vinegar; refrigerate until slightly thickened, about 1 hour.

Break up corned beef with fork. Stir corned beef and remaining ingredients except salad greens into gelatin mixture. Pour into 6 ½-cup ring mold. Refrigerate until set, at least 2 hours but no longer than 48 hours.

Remove salad from refrigerator and let stand at room temperature 15 minutes. Unmold on salad greens. 8 servings.

© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Sabra Musaka (Baked Aubergines, Stuffed With Meat)

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Preparation time 15-20 minutes
Cooking time 50 minutes
Serves 6-7

What to prepare:
4 medium-size aubergines (7 ozs. each)
Salt, pepper
2 medium onions, chopped
Oil
9 ozs. beef, minced
Parsley, finely chopped
Coriander spice
1 can ready-made techina (9 ozs.)
(If you wish, aubergines may be replaced by potatoes)

Without peeling, cut aubergines lengthwise, into slices ½-inch thick. Lay slices on a flat board, sprinkle with salt, and leave to drain for ½-hour.

Fry chopped onions in a little oil, until golden. Add minced meat, continue to fry, stirring frequently to prevent meat sticking together. Fry meat until it turns darkish colour. Season with salt, pepper and coriander spice. Add some water to mixture, and let simmer on low heat for 20-30 minutes. Continue to stir during cooking. Fry aubergines on each side until they turn reddish, transfer to a dry dish to allow oil to drain. Arrange half the quantity of fried aubergines in a small baking dish. Cover aubergines with the meat, without gravy. Cover meat with remainder of aubergines, forming top layer. Pour gravy over top layer. Bake in moderate oven for 15-20 minutes.

How to serve:
Cut into squares and serve in flat dishes. Pour spoonful of technia over each helping.

Serve as entré with beer or wines.

(Created by Chef Arnold Banysh) © All rights reserved by Sharon Publications Israel circa 1970

Giant Stuffed Grillburger

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1 beaten egg
1 ¼ cups herb-seasoned stuffing mix, crushed
1 4-ounce can chopped mushrooms, drained
⅓ cup beef broth
¼ cup sliced green onion
¼ cup snipped parsley
2 tablespoons butter or margarine, melted
1 teaspoon lemon juice
2 pounds ground beef
1 teaspoon salt

Mix together the egg, stuffing mix, drained mushrooms, beef broth, green onion, parsley, butter or margarine, and lemon juice; set aside. Combine meat and salt; divide mixture in half. On sheets of waxed paper, pat each half into an 8-inch circle. Spoon stuffing over one circle of meat to within 1 inch of the edge. Top with second circle of meat; peel off top sheet of paper and seal edges of meat.

Invert meat patty onto well-greased wire grill basked; peel off remaining paper. Grill over medium coals for 10 to 12 minutes. Turn and grill about 10 to 12 minutes more or till desired doneness. Cut the burger into wedges; sever with warmed catsup, if desired. Serves 8.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Goulash and Noodles

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© Copyright 1951, A. Goodman & Sons, Inc. Recipes prepared and tested by Bertha M. Becker, Home Economist

Schwalbennester (Swallow nest)

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4 servings

You will need
4 thin slices of beef shank
4 thin slices of ham
4 hard-boiled eggs, sliced
2 tablespoons flour
1 onion
2 ½ to 3 tablespoons fat or butter
½ cup broth
salt and pepper
4 tablespoons sour cream

Garnish:
Sautéed spinach
Mashed potatoes
Pickled cucumbers

Press the meat flat. Add salt and pepper.

Place the hand and egg over it. Roll it up. Roll several times in the flour.

Sauté the onion and the beef rolls in the fat or butter in a pan. Add the broth and salt and pepper to taste. Cook over low heat for 15 minutes.

Finally, add the sour cream and bring it to a boil.

Garnish with sauteed spinach, picked cucumbers and mashed potatoes.

© Shufunotomo Co., Ltd., Japan 1972

Beef Upside-Down Pie

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Copyright 1941, Pet Milk Company, St. Louis, Mo., Form No. 3750

Creole Beef and Rice

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Copyright 1942, Pet Milk Company, St. Louis, Mo. Form No. 3856