Category Archives: Beef

Daube Froide/Beef in Aspic (Réunion Island)

ingredients:
2 pounds thinly sliced lean beef (from the rump or round)
¼ pound lean bacon strips
2 onions
2 shallots
2 cloves garlic
1 handful parsley
1 sprig thyme, or ½ teaspoon dried
1 bay leaf
salt, pepper
nutmeg
4 ounces fresh bacon fat
1 Tablespoon flour
2 cups dry white wine
1 calf’s foot
1 teaspoon agar-agar or Japanese Moss
1 cup beef bouillon

instructions:

  1. Flatten the beef slices and season with salt and pepper.
  2. Chop one onion, the shallots, garlic and parsley. Sprinkle in the finely chopped thyme and bay leaf. Add salt, pepper, and grated nutmeg to taste. Mix thoroughly.
  3. On each slice of beef place a slice of bacon and spread some of the herb mixture on it. Pile the seasoned slices into a “tower” and press as flat as possible. End with a slice of beef, then tie the entire pile together with string so it will not fall apart while cooking.
  4. Mince the bacon fat and the remaining onion, sprinkle with flour, and add any remaining herb mixture there may be. Brown lightly in a Dutch oven. Add the wine, the calf’s foot, and the securely-tied beef slices. Cover and cook over low heat for 3 hours.
  5. When done, remove the meat from the pot. Dissolve the agar-agar in the bouillon and add it to the liquid in the Dutch oven.
  6. Place the meat into a mold and strain the liquid over it. Refrigerate. The sauce will jell. Unmold when ready to serve, and garnish with sprigs of parsley.

This dish is ideal for a meal served outdoors. As agar-agar and Japanese Moss are not readily obtainable, plan unflavored gelatine may be substituted, using a little less liquid than the instructions call for, in order to obtain a stiffer gelatine.


© 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.

Belehat (Meat Loaf – Egypt)

Ingredients:
4 eggs
3 cloves garlic
3 Tablespoons flour
1 pound ground beef
a pinch coriander
salt, pepper
3 Tablespoons bread crumbs
2 Tablespoons butter
2 Tablespoons tomato sauce

Instructions:

  1. Hard-cook the eggs and put them quickly into cold water to facilitate shelling. Mince the garlic.
  2. Mix the ground meat with garlic, a pinch of coriander, salt and pepper.
  3. Dust a board with flour. Cut the meat in half. Flatten out one half with your hand to make a rectangle 4 by 5 inches. Place the hard-boiled eggs on this rectangle.
  4. Place the other half of meat on the eggs. Shape so as to obtain a kind of sausage, enclosing the eggs.
  5. Beat the rest of the eggs. Roll the “sausage” in the flour, in the beaten eggs, and then in the bread crumbs.
  6. Brown in heated butter in a frying pan. Add the tomato sauce. Cover and simmer for 30 minutes.

Egyptians enjoy this dish very much. Try it; your guests will as for second helping.


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

Raw Meat with Sauce (Yug-hoe)

4 servings

You will need
1 lb. fillet of beef, cut into julienne strips
4 egg yolks
1 pear, peeled and cut into thin strips
6 tablespoons minced pine nuts or walnuts
Mixture A:
2 tablespoons sugar
4 tablespoons soy sauce
2 tablespoons minced green onions
1 teaspoon garlic juice
a little ginger juice
dash of pepper
2 ½ teaspoons toasted and ground sesame seeds
2 tablespoons sesame oil

Combine meat lightly with Mixture A, then add the minced pine nuts. (The less handled, the better.)

Divide the meat and pear among 4 places. Make a shallow hold in the center of the meat and put an egg yolk in it. Sprinkle with pine nuts.


© Shufunotomo Co., Ltd., Japan 1974

Rump Steak with Bean Sprouts (Ngow yuk ngar choy)

Preparation time: 6 minutes
Cooking time: 4 minutes
To serve: 4

You will need
1 oz. bamboo shoots
1 green pepper
3-inch piece leek or spring onion
5 oz. beef (rump steak)
salt
½ teaspoon monosodium glutamate
white pepper
1 tablespoon sherry
1 egg white
1 teaspoon cornflour
4 oz. bean sprouts
4 tablespoons peanut oil
1 crushed clove garlic
1 tablespoon soy sauce
¼ teaspoon sugar

Shred bamboo shoots, green pepper, leek and rump steak. Sprinkle the steak with pinch salt, ¼ teaspoon monosodium glutamate, pinch of pepper and 1 teaspoon sherry. Mix with the egg white and cornflour and set aside. Wash bean sprouts and drain. Heat 2 tablespoons peanut oil in the pan add ½ teaspoon salt, fry the shredded bamboo shoots, green pepper, the onion and the bean sprouts for 2 minutes. Move from the pan. Again add 2 tablespoons peanut oil into the same pan. Add garlic and beef, stir well. When the beef changes colour, add cooked vegetables to the pan, and add soy sauce, remaining sherry, sugar and ¼ teaspoon monosodium glutamate and pinch of white pepper. Cook for 1 minute, remove to a heated dish and serve immediately.


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

Foie de Veau à la Moutarde (Liver with mustard and herbs)

Preparation time: 10 minutes
Cooking time: 5-6 minutes
To serve: 4

You will need
4 slices calves’ or lamb’s liver, ½-inch thick
seasoned flour
2 tablespoons oil
2 level tablespoons French mustard
1 level tablespoon finely chopped shallot or spring onion
2 level tablespoons finely chopped parsley
fresh white breadcrumbs
2 oz. melted butter
Garnish:
orange slices
watercress

Fry liver slices, coated with flour, in hot oil for 1 minute on each side. Remove. Mix mustard, shallot or spring onion and parsley, adding drop by drop enough of the frying oil to make a ‘creamy’ mixture. Spread liver slices on each side with mustard mixture and coat with breadcrumbs, pressing on firmly. Lay slices in grill pan, spoon melted butter over and brown under a hot grill for 1-2 minutes; turn, baste with remaining butter and brown other side. Garnish with orange slices and watercress.


©Shufunotomo Co., Ltd., Japan 1968 English text ©The Hamlyn Publishing Group, Ltd., 1968

Pickled Meat Loaf

2 beaten eggs
1/3 cup fine dry bread crumbs
1/3 cup chili sauce
1 3-ounce can chopped mushrooms, drained
1 tablespoon prepared horseradish
1 1/4 teaspoons salt
1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
2 pounds ground beef
2 or 3 dill pickles, quartered lengthwise
• • •
3 fresh tomatoes
1/2 cup diced green pepper
1/3 cup vinegar
1/4 cup chopped onion
1 tablespoon sugar
3/4 teaspoon celery salt
3/4 teaspoon mustard seed
1/4 teaspoon salt
Dash pepper

Advance preparation: In mixing bowl combine eggs, bread crumbs, chili sauce, mushrooms, horseradish, 1 1/2 teaspoons salt, thyme, and 1/8 teaspoon pepper. Add beef; mix well, Pat half of the meat mixture evenly in bottom of 8x4x2-inch loaf pan. Arrange dill pickles on top of meat mixture in pan; top with remaining meat. Bake in 350° oven for 1 1/4 hours. Remove meat from pan. Drain; cover and chill.
Peel and finely chop tomatoes. In bowl combine tomatoes with remaining ingredients. Cover; chill well to blend flavors.
Before serving: Slice meat loaf and arrange on plat; serve with tomato relish and rye bread, if desired. Makes 8 servings.


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

Paprika Veal

1/2 lb. Goodman’s Spaghetti, cooked
2 lbs. veal steak cut in thin slices
1 clove garlic
3 tbsps. shortening
1 tsp. salt
1/8 tsp. pepper
1 tbsp. paprika
1 cup boiling water
1 cup soup stock
2 tbsps. flour blended with 1/4 cup cold water
1/4 cup toasted almonds
1 bunch broccoli

Rub skillet with garlic, add shortening, when hot, brown veal on both sides. Add seasonings and boiling water. Cook, covered, over a low flame until tender (about 45 minutes). Place spaghetti in center of hot platter, surround with veal. Make gravy by adding hot soup stock to pan drippings; then stir in flour and water. Cook until thickened, stirring. pour over spaghetti. Garnish with toasted almonds and freshly cooked broccoli. Serves 5-6.


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

Barbecued Ham Loaf

Suggested menu description: Tangy ham loaf topped with rich, red barbecue sauce – deliciously different. (Good with fluffy mashed potatoes, buttered green beans, and rolls)

1 can (10 ½ ounces) Campbell’s tomato soup
1 pound ground lean ham
1 pound ground lean pork
1 cup fine dry bread crumbs
1/2 cup chopped celery
1/4 cup minced onion
2 eggs, slightly beaten
Dash black pepper

Combine all ingredients; mix well. Shape into a loaf; place in a shallow baking pan (10¼” x 5¼” x 3¼”). (Mixture is quite soft before baking.) Bake in a moderate oven (350° F.) about 1 1/2 hours, or until done. If desired serve with TOMATO HORSERADISH SAUCE. Makes 8 servings.

Tomato Horseradish Sauce

1 can (10½ ounces) Campbell’s tomato soup
2 tablespoons prepared horseradish
1 tablespoon prepared mustard
Dash ground cloves
Dash black pepper

In saucepan, blend all ingredients. Heat, stirring often. Serve with beef, pork, ham, frankfurters, or meat loaf. Makes about 1&frac1/2; cups sauce.


Courtesy of Campbell Soup Company, 1968 Fine Arts Dairy Pad #27

Melrose Meat Loaf – Pâté Chinois

2 pounds ground lean beef
2 cups soft bread crumbs
2 eggs, well beaten
2 teaspoons salt
1 tablespoon prepared mustard
1/4 cup prepared horse-radish
1 large onion, minced
2 teaspoons Worcestershire sauce
2 or 3 drops Tabasco sauce
1 cup catchup

Combine all ingredients except 1/2 cup catchup. Pack in a greased 9 x 5 x 3-inch loaf pan. Bake in a moderate oven, 350°, 1 hour and 15 minutes. Garnish meat as pictured with remaining 1/2 cup catchup. Makes 8 to 10 servings.

Pâté Chinois

4 tablespoons butter
1 pound ground beef
1 medium-size onion, chopped
1 can (16 or 17 ounces) cream-style corn
3 cups hot, seasoned mashed potatoes

Put 2 tablespoons of butter, meat and onion in a skillet. Cook until brown, stirring often to break up pieces of meat and brown evenly. Spread meat in a greased 2-quart casserole; cover with corn and potatoes. Sprinkle with the remaining butter. Heat in a moderate oven, 350°, 20 minutes or until brown. Makes 4 to 6 servings.


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

Sauerbraten

4 to 5 pounds beef rump or sirloin tip
2 cups red wine vinegar
2 cups water
2 medium-size onions, sliced
1 lemon, sliced
10 whole cloves
4 bay leaves
6 peppercorns
2 tablespoons salt
3 tablespoons sugar
8 tablespoons flour
3 tablespoons fat
1/3 cup butter or margarine
8 to 10 gingersnaps, crushed

Place meat in a bowl. Combine vinegar, and next 7 ingredients; stir in 2 tablespoons of the sugar. Pour marinade over meat; cover and refrigerate 2 to 3 days, turning meat often. Lift meat from bowl; pat dry. Rub meat lightly with 2 tablespoons of the flour. Strain marinade; reserve.

Heat fat in a sauce pot. Add meat; brown well on all sides. Pour 2 cups of the marinade over meat; cover. Bring to a boil; reduce heat to low and simmer meat 3 hours.

Melt butter in a saucepan. Blend in the remaining 6 tablespoons flour and 1 tablespoon sugar. Continue to heat and stir until rich brown in color. Stir in remaining vinegar mixture. Bring to a boil; cook and stir until thickened. POur over meat; simmer, covered 1 hour longer or until meat is tender. Remove meat from gravy; keep hot. Put gingersnaps in gravy and stir until thickened. Slice hot meat; arrange on platter and pour gravy over top. Makes 8-12 servings.


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