Category Archives: Beef

Crown Roast of Spareribs

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2 racks of spareribs (about 4lb)
1/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (8oz) cream-style corn
1/2 cup milk
1/2 teaspoon dried marjoram leaves
1 pkg (8oz) corn bread stuffing mix
3/4 cup bottled barbecue sauce

1. Preheat oven to 350F. Wipe spareribs with damp paper towels. Trim by cutting strip from bottom of ribs, making each rack 7 inches high all the way across; save trimmings. Shape racks into a standing crown, with meaty side of ribs facing out; fasten with skewers or wooden picks. Sprinkle with salt.

2. Line small roasting pan with heavy duty foil. Place meat crown in pan; tuck reserved trimmings inside crown, against ribs. Add 2 cups water to pan. Roast, covered, 1 1/4 hours.

3. Meanwhile, in hot butter in large skillet, sauté onion and green pepper until tender – about 5 minutes. Stir in corn, milk, and marjoram; bring to boiling. Remove from heat. Add corn bread stuffing mix; stir until moistened. Set aside.

4. Remove crown from oven. Pour off pan drippings, reserving 1/2 cup. Stir reserved drippings into corn bread stuffing.

5. Brush entire crown with some of barbecue sauce. Spoon stuffing into center. Cover center and ends of ribs with foil.

6. Roast, basting occasionally with barbecue sauce, 35 to 45 minutes longer, or until ribs are glazed and slightly browned.

7. To keep stuffing intact, lift foil lining with crown to serving platter; remove top foil, and carefully tear off foil that shows around base of crown.

Makes 6 servings.

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

Choucroute Casserole

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1 smoked beef tongue (about 3lb)
2 bay leaves
2 teaspoons salt
8 whole black peppers
1 teaspoon dried thyme leaves
1 rack spare ribs, with center bone cracked (about 1 1/2lb)
1/4 teaspoon pepper
2 bags (1-lb size) sauerkraut
3 medium red apples (unpared), cored and quartered
12 juniper berries
1 can (12 oz) lager beer
3/4 cup apple jelly

1. In 6-quart Dutch oven or kettle, place tongue with enough water to cover, along with bay leaves, 1 teaspoon salt, black peppers and theyme.

2. Bring to boiling; reduce heat, and simmer, covered, 2 1/2 hours. Remove tongue. Cool until easy to handle, then carefully remove and discard skin, bone, and gristle.

3. Preheat oven to 350F. Wipe ribs with damp paper towels. Sprinkle with 1/4 teaspoon pepper and 1 teaspoon salt. Place, fat side down, in large roasting pan. Bake, uncovered, 30 minutes. Turn ribs. Bake 20 minutes longer. Drain fat.

4. Drain sauerkraut. Rinse under cold water, and drain again.

5. Plain sauerkraut in bottom of roasting pan. Add apples, juniper berries, and half the beer; arrange ribs on top. Bake, loosely covered with foil, 45 minutes, gently turning sauerkraut occasionally.

6. Slice tongue; arrange on sauerkraut in roasting pan. Sprinkle with rest of beer.

7. Melt jelly; use to brush tongue and ribs. Bake, uncovered, 15 minutes, or until glazed. To serve: Cut ribs into serving pieces with kitchen shears; arrange all on hot serving platter. Nice with boiled potatoes. Makes 10 servings.

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

Tuck Away Beef Loaf

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Heat oven to 350°.
Beat slightly with fork in large bowl 1 egg
Finely chop enough onion to fill 1/4 cup
Add to the egg and mix well
the chopped onion
1 1/2 pounds ground beef
1 cup dry bread crumbs
1 1/4 cups milk
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon catsup
1 tablespoon horseradish

Spread half the meat mixture in ungreased loaf pan, 9x5x3 inches.

Put on meat mixture 3 peeled hard-cooked eggs

Cover with remaining meat mixture. Pat top of loaf to make smooth. Bake uncovered 1 1/2 hours. 6 servings

Tuck Away Baby Beefies: Shape each mixture into 8 small loaves, each about 3x2x1 inch. Push large pimient-stuffed olives into centers of loaves. Place loaves in ungreased baking pan, 13x9x2 inches. Bake uncovered 45 minutes. 6 to 8 servings.

Steak Tartare

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2lb ground beef round
1/4 cup lemon juice
2 cloves garlic, crushed
4 raw egg yolks
8 anchovy fillets, drained
1/2 cup sour cream
1/4 cup catsup
1/4 cup chili sauce
2 tablespoons brandy
1/4 cup capers, drained
1/2 cup chopped onion
2 lemons, quartered
Dark rye bread or toast

1. In medium bowl, combine beef, lemon juice, and garlic; toss lightly with fork just to combine. Lightly shape into 4 large patties. Arrange on serving platter

2. Make an indentation in center of each patty; place an egg yolk in each. Arrange 2 anchovy fillets around each egg yolk.

3. Press sour cream through pastry bag with number-5 fluted tip to form circle around edge of each patty. Refrigerate, lightly covered, until serving time.

4. In small bowl, combine catsup, chili sauce, and brandy; mix well.

5. Sprinkle with capers and onion. Garnish with lemon quarters. Serve with bread or toast. Makes 4 to 8 servings.

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

Poached Eggs – Chipped Beef

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Ingredients

1/4 cup butter or margarine
1/4 cup unsifted flour
Dash pepper
2 1/2 cups milk
Tabasco
1 jar (5oz) dried beef
4 or 6 poached eggs
2 or 3 English muffins, split and toasted, or 4 or 6 buttered toast slices, crusts removed

Directions

1. In medium saucepan, melt butter. Remove from heat.

2. Add flour and pepper, stirring until smooth. Gradually stir in milk. Bring to boiling, over medium heat, stirring. Reduce heat and simmer 1 minute. Add several drops Tabasco and dried beef. heat gently while poaching eggs.

3. Lift eggs to toasted muffins. Spoon creamed chipped beef over top. Garnish with tomato wedges and olives, as pictured.

Makes 4 to 6 servings.

How to Poach and Egg: Bring water (1 inch deep) in shallow pan to boiling. Reduce heat to simmer. Break egg into saucer, then quickly slip egg into water. Cook, covered, 3 to 5 minutes. Lift out of water with slotted pancake turner or spoon. Drain well.

A Light Supper
Poached Eggs with Creamed Chipped Beef
Toasted English Muffins
Beer

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

Beef Ragout

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Ingredients

2/3 cup flour
1 tablespoon salt
1/8 teaspoon pepper
3 lb beef chuck, cut in 1 1/2 inch cubes
1/3 cup salad oil
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
2 cloves garlic, crushed
2 cans (10 1/2 oz size) condensed beef broth, undiluted
1 can (1lb) tomatoes
1 can (6 ox) tomato paste
2 tablespoons chopped parsley
2 teaspoon paprika
2 teaspoons Worcestershire sauce

Directions

1. On waxed paper, combine flour, salt, and pepper; use to coat beef cubes, Reserve remaining flour mixture

2. In 3 tablespoons hot oil in Dutch oven, brown beef cubes, a third at a time. Remove as they are browned. Add more oil as needed.

3. Add onion, celery, green pepper, and garlic to drippings in Dutch oven; sauté until tender – about 5 minutes. Remove from heat.

4. Stir in reserved flour mixture, stirring until well blended. Gradually stir in broth. Add undrained tomatoes, tomato paste, parsley, paprika, Worcestershire, and browned beef.

5. Bring to boiling, stirring occasionally. Reduce heat and simmer, covered, 2 1/2 hours, or until meat is tender. Before serving, sprinkle with more chopped parsley, if desired. Serve with rice, broad noodles, or buttered potatoes.

Makes 6 to 8 servings.

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

Tail Gate Stag

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Olive Surprise Roast

Ingredients

4-pound rolled beef rump roast
1 jar (41/2 ounces) pimiento-stuffed olives, drained
3 tablespoons shortening
1 large onion, sliced
1 can (10 1/2 ounces) condensed tomato soup
1 soup can hot water

Directions

With point of knife, make about 5 deep crisscross gashes in a circle as far in as the middle of each end of meat. Open gashes with finger or spoon; push about 5 olives into each gash. In Dutch oven, brown meat in shortening over medium heat, about 15 minutes.

Place onion slices on meat. Stir together soup and water; pour over meat. Cover tightly; simmer on top of range or in 325° oven 2 1/2 hours or until tender. Cool. Serve chilled. For easier slicing remove cord from roast and turn roast seam side down.

8 servings.

Set out food on your station wagon tail gate or closed car trunk. Slice and serve the cold roast with buttered, fresh onion buns, a crisp autumn Iceberg Salad (below), homemade brownies and lots of hot coffee.

Iceberg Salad

In large plastic bag, combine about 3 cups bite-size pieces spinach, about 6 cups bite-size pieces lettuce, 1/4 cup chopped green pepper and 1 cup sliced mushrooms; refrigerate. Just before serving, toss with oil and vinegar salad dressing.

8 servings.

Giant Burger

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Ingredients

1 1/2 pounds ground beef
1 1/2 teaspoons salt
1 package (3 ounces) cream cheese, softened
1 tablespoon prepared mustard
1 tablespoon horseradish, drained
Onion rings or 1 can(3 1/2 ounces) French fried onion rings

Directions

Heat oven to 350°. Mix meat and salt; divide in half. Pat on half evening into ungreased 8-inch pie pan. Mix cream cheese, mustard and horseradish; spread over meat in pan. Shape remaining meat into 8-inch circle. Place on cheese mixture; pinch edges together to seal.

Bake 45 minutes for medium, 55 minutes for well done. Remove meat to large serving plate; place onion rings around meat. To serve, cut meat into wedges.

Makes 4 to 6 servings

For the quickest hamburger treats, try the 5-minute Toasty Burgers (below)

5-Minute Toasty Burgers

Ingredients

1 pound ground beef
1 medium onion, finely chopped
10 slices bread, toasted
Salt and Pepper

Directions

Heat oven to 500°. Mix meat an onion; spread on toast slices making sure mixture covers edges. Season with salt and pepper. Place meat side up on ungreased baking sheet. Bake 3 to 5 minutes or until meat is done. To serve, cut slices in half.

Makes 20 half-slice servings.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Taco Skillet Burgers

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Ingredients

1 beaten egg
1/4 cup milk
1/2 cup soft bread crumbs
1/3 cup finely chopped onion
1 envelope taco seasoning mix
1 1/2 pounds ground beef
1 11 1/2-ounce can condensed bean with bacon soup
1/2 cup water
2 medium tomatoes, chopped
1 cup shredded sharp American cheese
1 1/2 cups corn chips, broken

Directions

In bowl combine the egg, milk, bread crumbs, onion, and seasoning mix. Add beef; mix well. Shape mixture into 6 patties. In large lightly greased skillet brown the patties on both sides. Mix soup and the 1/2 cup water; spoon over meat. Cover; cook over low heat 15 minutes. Serve with the broken corn chips.

Makes 6 servings.

Dilly Stroganoff

In skillet cook 1 pound ground beef; 1 cup chopped onion; 1 cup fresh mushrooms, sliced; and 1 clove garlic, minced, till meat is browned and vegetables are tender. Drain off fat. Stir in 3/4 cup beef broth, 1/2 cup dry red wine, 1/4 cup catsup, 2 tablespoons snipped parsley, 1/2 teaspoon dried dillweed, 1/2 teaspoon salt, and dash pepper. Cover and simmer 10 minutes. Cook 8 ounces medium noodles in boiling salted water drain. Blend together 1 cup dairy sour cream and 1 tablespoon all-purpose flour; stir into beef mixture in skillet. Cook and stir till thickened (do not boil.) Add cooked noodles to beef mixture in skillet; heat through. Sprinkle individual servings with grated Parmesan cheese.

Makes 6 servings.

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

Vol-Au-Vent Sweetbreads A L’Orange

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Ingredients

6 frozen patty shells
2 pairs sweetbreads (2lb)
2 carrots, coarsely chopped
2 medium onions, chopped
1/4 cup chopped parsley
1/8 teaspoon thyme
2 bay leaves
2 tablespoons salad oil
1/2 teaspoon salt
4 tablespoons butter
Peel of 1/2 small orange, cut in very fine strips
Peel of 1/2 small lemon, cut in very fine strips
2 tablespoons Grand Marnier
3/4 cup orange juice
3 tablespoons lemon juice
1 tablespoon flour
1 1/2 cups heavy cream

Directions

1. Preheat oven to 450°. Bake shells as directed; cool.
2. Place sweetbreads in skillet; cover with water. Bring to boiling; reduce heat; simmer 3 minutes. Cool immediately in cold water. Remove membrane and veins.
3. In bottom of 2-quart, shallow baking dish, combine carrots, onions, parsley, thyme, and bay leaves. Arrange sweetbreads on top. Sprinkle with oil and salt. Bake, uncovered, 35 minutes. Remove sweetbreads; cool slightly. In hot butter in skillet, over medium heat, sauté sweetbreads 2 minutes on each side. Add peels.
4. In ladle, heat Grand Marnier slightly. Ignite; pour over sweetbreads. When flame dies, add juices.
5. Cook, stirring, to reduce liquid to one-half. Combine flour with heavy cream; stir into liquid. Simmer 5 minutes, stirring. Serve in warm shells.

Serves 6.

Recipe card notes that this recipe originally came from The Rainbow Room in New York.

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