Category Archives: Beef

Hearty Corned Beef Salad

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)

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

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


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

Schwalbennester (Swallow nest)

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


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

Creole Beef and Rice


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

Jambon Persillé (Jellied Ham with Parsley)

ingredients:
2 pounds ham (or whole ham) uncooked
½ to 1 pound veal shank
1 or 2 fee of veal
3 or 6 shallots
1 bay leaf
2 fresh sprigs or 1 teaspoon dried thyme
2 fresh sprigs or 1 teaspoon dried chervil
1 fresh sprig or 1 teaspoon dried tarragon
1 or 2 bottles white Burgundy
½ cup or 1 cup minced parsley
1 or 2 Tablespoons wine vinegar

instructions:

  1. Place ham in a deep kettle. Cover with cold water. Cook over moderate heat for 1 hour to remove the rind.
  2. Place the ham in a large saucepan. Add the veal shank, calf’s foot or feet, shallots and herbs. Pepper. Add the wine. Cook over very low heat until a tablespoon of the liquid dropped on a cold dish jellies; this should take about 20 minutes per pound of meat.
  3. Taste the seasoning, add a little salt if necessary. Remove the ham. Break the meat with a fork, mixing the fact and lean parts.
  4. Alternate layers of parsley and ham in a large bowl.
  5. Before the stock cools completely, add the vinegar. Strain the stock and pour it over the ham. Press down firmly. Refrigerate.
  6. Unmold before serving.

In Bourgogne, this dish is traditional for Easter.
For 4 people, use 2 pounds of ham; for a larger group, the whole ham. If you do not have a large serving bowl, use several small ones.
This dish keeps very well if refrigerated.


© 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.

Spiced Fried Liver

To serve 4 you will need:

½ lb. liver (pork or beef)


(a)
½ tablespoon sherry
¾ teaspoon salt
⅓ leek (chopped) or 3 scallions


(b)
1 clove garlic (chopped)
¾-inch piece of fresh ginger (chopped) or ⅙ teaspoon ginger powder
1 ¾ teaspoons soy sauce
1 ¼ tablespoons sherry
1 ¼ tablespoons sugar
1 ¼ tablespoons Worcestershire sauce
1 ¾ teaspoons sesame seed oil

2 tablespoons cornstarch
salad oil for frying
a few leaves of lettuce for garnish

Dip the liver into cold water and wipe dry with a cloth. Slice the liver into bite-size pieces about ¼ -inch thick. Mix ingredients (a) with the liver and let stand for 5 minutes. Drain. Mix ingredients (b) together and set aside. Coat the liver with the cornstarch and deep-fry briefly over a medium heat. Remove the liver from the pan. Reheat the oil and deep-fry the liver again over a high heat. Remove the liver from the pan and mix with ingredients (b). Arrange the liver pieces on top of a few decorative leaves of lettuce. Pour any remaining ingredients (b) over the liver.


© Shufunotomo Co., Ltd., Japan 1972

Bifteck haché aux germes de blé (Hamburgers with wheat germ)

ingredients:
4 ounces oatmeal
5 ounces milk
13 ounces ground beef
1 egg
1 Tablespoon toasted wheat germ
salt, pepper
2 Tablespoons whole-wheat flour
½ teaspoon thyme
1 Tablespoon safflower oil

instructions:

  1. Soak the wheat germ in the milk for 15 to 20 minutes. Beat the egg in a bowl.
  2. Mix the meat thoroughly with the oatmeal, egg, and wheat germ. Salt and pepper.
  3. Shape into 8 meatballs or patties, and dust them with flour. Sprinkle them with thyme.
  4. Fry them with the oil for 8 minutes on each side.

Do not keep the ground meat more than 3 hours, even in the refrigerator; an infant can then eat it safely. Toasted wheat germ is available in health-food stores and most supermarkets.


© 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.