Category Archives: Beef

Corned Beef Hash

3 cups chopped cooked corned beef
3 cups chopped cooked potatoes
¼ cup chopped onion
½ cup milk
Salt and pepper
¼ cup fat or cooking oil
Quick Tomato Sauce, see below

Combine corned beef and next 3 ingredients. Season to taste with salt and paper. Heat fat in a skillet. Spread corned beef mixture evenly in skillet; heat and brown slowly, stirring often. Spoon mixture onto a heated platter, forming a ring; fill center with hot kidney beans. Garnish has with parsley and several spoonfuls of Quick Tomato Sauce; serve remaining sauce in a bowl. Makes 6 servings.

Quick Tomato Sauce

1 can (6 ounces) tomato paste
1 clove garlic
½ teaspoon onion salt
1 tablespoon brown sugar
½ teaspoon salt
Dash Tabasco sauce
2 to 3 teaspoons chili powder
¼ cup lemon juice
1 cup water

Combine all ingredients in a saucepan; stir to mix well. Heat and stir about 15 minutes. Makes about 1½ cups.


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

Feijoada (Pork, beef tongue, and beans – Brazil)

Ingredients:

1 pound black beans
1 small smoked beef tongue
1 pound smoked and salted pork
2 onions
4 tomatoes
1 tablespoon bacon fat
2 small green hot peppers

Instructions:

  1. Soak the beans overnight in unsalted cold water. Soak the meat separately in cold water for 5 to 6 hours to remove the salt.
  2. Chop the onions. Peel, seed and quarter the tomatoes. Brown these ingredients together with the. whole green peppers in lard in a frying pan. Simmer for a few minutes.
  3. Place the beans in a pot. Cover with cold water and cook over a low flame for 45 minutes. Add the contents of the frying pan together with the mean. Cover. Continue cooking for 3 hours. If necessary, correct seasoning at the end.

In Brazil, this nourishing dish is almost always served with small grilled hot sausages.


©️Shufunotomo Co., Ltd., Japan, 1971 Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Fillet Massada (Fried fillet in puffed pastry)

Preparation time 35-40 minutes
Cooking time 30-35 minutes
Serves 6

What to prepare:
2 lbs. beef fillet
7 ozs. Mushrooms
7 ozs. Chicken livers
2 lbs. puff pastry
1 egg
Oil
Salt, pepper

(For best results for this dish, follow directions carefully).
Sauté meat on all sides, in a pan, for 2 minutes. Rinse the mushrooms, and chop into thin pieces. Chop the liver finely. Sauté liver and mushrooms in pan, for 3 minutes, seasoning. Remove, and let cool.

Roll the puff pastry on a wooden board, until 1/3-inch thick. Place the fried fillet in middle of pastry, and spread mixture of liver and mushrooms on and around it. Pinch pastry closed around fillet. Beat egg, and rub on dough.

From remainder of pastry, prepare strips for decoration. Place strips on dough and leave for 10 minutes. After 10 minutes place in baking dish, bake in medium-oven for 20-25 minutes.

After baking, remove from oven and let cool for 3-4 minutes. Cut into required portions.

How to serve:
Arrange cut portions in separate dishes, together with baked tomatoes stuffed with garden peas, baked marrows, glazed carrot, asparagus or stewed artichokes. Serve meat gravy separately.

Fillet Massada is served as main course, with red wine, vin rose, or champagne.

(Created by Chef Mordechai Drucker)


© All rights reserved by Sharon Publications Israel.

Danish Liver Pate

Cooking time: 1 hour
Preparation time: 15-20 mins.
Main cooking utensils: 1-quart ovenproof dish, deep baking pan
Oven temperature: 375°F
Oven position: center

For 4-8 servings you need*:
½-¾ lb. calf or pork liver
¼ lb. bacon
2 tablespoons butter
¼ cup flour
⅔ cup milk
Seasoning
1 egg
2 teaspoons grated onion
1-2 teaspoons sherry (optional)
½ teaspoon salt
½ teaspoon pepper

*Serve with salad for 4 people or as an hors d’oeuvre or sandwich filling for larger number.

  1. Wash the liver. Take away the sinews and veins, cut liver and chop or grind three times then grind bacon with liver.
  2. Make a thick sauce or butter, flour, and milk, stirring well; add seasoning.
  3. Mix the liver and bacon thoroughly with the sauce and egg.
  4. Add grated onion and sherry then season with salt and pepper.
  5. Place mixture in a greased dish. Place this is in a pan filled with water, cover with foil or greased wax paper, and cook until firm.

TO SERVE: With hot toast and butter, as an hors d’oeuvre

TO VARY: Use chicken or other poultry liver. For coarse pâté grind only once.

TO STORE: Melt little butter, pour over pâté. This prevents it drying. Pâté will keep some time in a refrigerator, so it is worth making a large quantity – this pâté is creamy so keeps particularly well.


© Copyright Paul Hamlyn Ltd. 1967

Teriyaki Chuck Roast

4 to 5-pound chuck roast
Salt and pepper
2 tablespoons oil
1 medium onion, chopped
¼ cup soy sauce
¼ cup Sherry wine
1 tablespoon brown sugar
&Frac12; teaspoon ginger powder or 2 teaspoons fresh ginger root, crushed
¼ cup canned brown gravy sauce
6 carrots, cut in half
1 small can water chestnuts

Trim fat from meat and season with salt and pepper. Brown meat in oil in a large skillet or dutch oven. Sauce onions while browning meat. Combine soy sauce sherry, brown sugar, ginger and brown gravy sauce; pour over cooked meat, cover with tight lid and cook for 2 hours, or until tender. During last 45 minutes of cooking, add carrots and water chestnuts.

SERVES 6
PREPARATION TIME: 2 HR. , 30 MIN.
Approximate Calories per serving… 500


SUGGESTED MENU

Tossed Green Salad
Teriyaki Chuck Roast
Pineapple Wedge and Sesame Cookies


© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Chili Beans with Corn Muffins

350°

1 package corn bread mix
2 pounds chili and beans (canned or frozen)
½ cup shredded Cheddar cheese
½ cup chopped onions

Prepare cornbread according to the directions on the package. Cool and cut into 5-inch round or square muffins. Preheat oven to 350°. Place muffins in a baking pan. Warm chili and beans following directions on the package. Place ¼ of the chili, cheese and onions on each muffin. Heat in the oven for 10 minutes.

Serves 4
Preparation time: 1 HR.

Approximate calories per serving… 500


SUGGESTED MENU
Fruit Cup
Chili Beans with Corn Muffins
Garden Salad
Applesauce Spice Cake

From the Kitchens of Dorothy Taylor


© 1973 Curtin Publications, Inc., New York, N.Y.

Biftec Mexicano (Mexican Steak)

4 servings

You will need
2 lb. Top round tea (about ½ inch thick)
Mixture A:
1 teaspoon salt
1 teaspoon chile powder
1 teaspoon black pepper
½ cup flour

¼ cup lard
4 tomatoes, chopped
2 onions, chopped
1 green pepper, chopped
3 jalapeño chiles (optional)
3 tablespoons chopped pimentos
1 teaspoon chile powder
Salt and pepper
½ cup red wine
¼ cup sherry
1 cup cooked beans
10 ripe olives, sliced (as a garnish)

Combine Mixture A. Dredge steak in flour mixture. Beat steak with a wooden handle or mallet. Heat lard and brown steak rapidly. Remove steak. Sauté onions and peppers. Add 1 teaspoon chile powder, tomatoes, pimentos and red wine. Simmer vegetables 10 minutes. Marinate browned steak in sherry 10 minutes. Place steak in baking dish. Add beans to cooked vegetable sauce. Spoon mixture over steak. Cover and bake at 350°F. for one hour. Garnish with olives slices or strips.


© Shufunotomo Co., Ltd., Japan 1975

Rindsrouladen (Rolled Beef)

4 servings

You will need
4 slices of beef shank (each 5 oz.)
1 tablespoon mustard
4 slices of smoked bacon, cut into half
1 pickled cucumber, quartered
½ carrot, quartered
Salt and pepper
3 to 4 tablespoons butter or margarine
2 tablespoons flour
½ onion, chopped
½ carrot, chopped
2 cups water or broth
1 bay leaf
2 tablespoons cornstarch, dissolved in same amount of water
Grazed [sic] carrot, based potatoes, sautéed French beans for garnish

Press the meat flat, and spread it with the mustard. Place the bacon, pickled cucumber and carrot on it then roll it up. Secure with toothpicks. Salt and pepper. Dredge with flour. Butter a frying pan and sauté the chopped onion and carrot and the meat rolls until brown on all sides. Set them aside in a deep pan.

Pour the water or the broth into the frying pan, and then into the deep pan. Add the bay leaf. Cover and simmer over low heat for about 1 hour.

Remove the meat rolls and strain the sauce.

Return the rolls to a pan, and salt to taste.

Add the cornstarch and cook until thickened. Cook for another few minutes.

Garnish with the glazed carrots, mashed potatoes, and sautéed French beans.


© Shufunotomo Co., Ltd., Japan 1972

Beef Biscuit Pie

425°

¼ cup flour
1 teaspoon salt
½ teaspoon pepper
1 pound stewmeat, cut into 1-inch cubes
2 tablespoons oil
1 clove garlic, crushed
¼ pound pearl onions
½ cup sliced celery
¼ teaspoon rosemary leaves
½ teaspoon dried basil
2 cups water
2 potatoes
2 tablespoons chopped parsley
½ pkg. frozen sliced carrots
½ pkg. frozen whole kernel corn
½ pkg. frozen peas
1 cup biscuit mix

Mix flour, salt and pepper. Dredge meat in seasoned flour. In a large skillet, heat oil and brown meat on all sides. Add pearl onions and celery; sauté 5 minutes. Stir in remaining seasoned flour and gradually add the water while stirring until thickened. Add rosemary and basil, cover and simmer over low heat until meat is tender (1 to 1½ hrs.) Add potatoes, frozen vegetables and parsley; heat to simmer and cook 5 minutes. Place in a casserole or baking dish. Prepare biscuit mix, following the directions on the package, and cut into diamond shapes. Place on top of meat and bake in a 425° oven until biscuits are golden brown.

Serves 4
Preparation time: 2 HR.

Approximate calories per serving… 550


SUGGESTED MENU
Beef Biscuit Pie
Lettuce Wedge with Russian Dressing
Apricot Delight

From the Kitchens of Dorothy Taylor


©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

Veal, Ham and Tongue Pie

Hot water crust pastry
1½ pounds plain flour
2 level teaspoons salt
½ pound lard
½ pint water

Filling
¾ pound breast of veal
¾ pound gammon
¾ pound cooked tongue
½ Spanish onion, finely chopped
Thyme
Marjoram
Chopped fresh tarragon
Chopped fresh parsley
Salt and freshly ground black pepper
3 hard-boiled eggs

Garnish
Beaten egg
Aspic jelly

Hot water crust pastry: Sift flour and salt into a large mixing bowl. Melt the lard and water in a saucepan, and bring to a boil. Remove from heat. Add to the dry ingredients and mix quickly to a soft, pliable dough. Line a rectangular pie mould with two-thirds of the dough, pressing it well down into the corners.

Filling: Cut the veal, gammon and cooked tongue into cubes, and mix with finely chopped Spanish onion and generous amounts of thyme, marjoram and chopped fresh tarragon and parsley. Season to taste with salt and freshly ground black pepper. Half-fill the mould with the meat and herb mixture; arrange hard-boiled eggs on top and then fill mould with the remaining meat and herb mixture.

Roll out remaining pastry and cover the top of the pie, pressing edges well together. Trim edges and decorate with “leaves” cut from pastry trimmings. Brush with beaten egg; make three small holes in the pastry lid for the steam to escape, and bake in a fairly hot oven (425° – M6) for ½ hour. Then reduce heat to 375° – M4 and cooked for a further 1¼ hours. (If top becomes too brown, cover with a sheet of aluminium foil.) Allow pie to become quite cold. Remove rectangular pie mould and pour liquid aspic jelly (cool) through the holes in the pastry with the aid of a paper funnel. Leave pie overnight before cutting.


Thomas Nelson & Sons Ltd., 36 Park Street, London W.1. ©Robert Carrier 1968