Category Archives: Beef

Cabbage Rolls in Golden Sauce

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12 large cabbage leaves
1 1/2 pounds ground beef
1 cup finely minced cabbage
1/4 cup grated onion
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon monosodium glutamate (MSG)
1/2 cup soft bread crumbs
1/4 cup water
2 eggs beaten
1/3 cup butter or margarine
1/4 cup honey
1/4 cup molasses
3 tablespoons water

Heat oven to 350°. Pour boiling water over cabbage leaves and let stand 5 minutes to soften. In a bowl, combine ground beef, minced cabbage, onion, salt, pepper, MSG bread crumbs. 1/4 cup water and eggs. Mix well and divide into 12 equal cylinder-shaped rolls. Arrange each roll in center of a scalded cabbage leaf. Fold over two sides o leaves and roll. Place rolls, folded side down, in baking dish. (Any extra cabbage can be coarsely chopped and layered under rolls). BLend butter or margarine, honey, molasses and 3 tablespoons water. Pour over rolls and bake about 45 minutes until browned. Turn rolls after 25 minutes to brown evenly.

Serves 6
Preprartion time: 1 Hr.,15 min.
Approximate calories per serving... 460

SUGGESTED MENU
Tomato-Watercress Salad
Cabbage Rolls in Golden Sauce
Buttered Baby Carrots
Corn Bread
Parslied Potatoes
Cinnamon Baked Apples

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

Kofta Curry

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Preparation time 10 minutes
Cooking time 25-30 minutes
To serve 4

You will need
Koftas:
1 dessertspoon mint leaves
1 medium-sized onion
1 clove garlic, peeled
1 lb. finely minced meat
2 teaspoons salt
1/4 teaspoon chilli powder
1/4 teaspoon clove powder
1/4 teaspoon ginger powder

Curry:
1-inch piece fresh ginger
1 tomato
1 clove garlic, peeled
1/4 pint (U.S. 5/8 cup) water
1/2 teaspoon ginger powder
1 medium-sized onion
2 oz. cooking fat
1 pint (U.S. 2 1/2 cups) yoghurt
1 dessertspoon coriander powder

Chop the mint finely. Chop the onion and garlic. Put the mince in a bowl with the mint, chopped garlic and onion. Mix and add the salt, chilli, clove and ginger powders. Make into balls the size of a large walnut. Scrap the ginger and chop very finely. Chop the toamto coarsely, crush the garlic and add to the water and ginger powder. Slice the onion finely. Heat the fat and fry onions till cream coloured. Add the tomato, yoghurt and coriander powder and simmer for 15 minutes. Now add the garlic water and simmer for 5 minutes and add the meat balls. Cover and cook gently till the meat is cooked. If more gravy is required add 1/4 pint (U.S. 5/8 cup) hot water and simmer for 5 minutes more. Serve with rice.

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

Liver Fritada

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4 slices bacon
1 medium onion, chopped (about 1/2 cup)
1 tablespoon flour
1 tablespoon chili powder
1 pound beef liver, cut into 1/4-inch strips
1 can (16 ounces) whole tomatoes
1 can (12 ounces) whole kernel corn with sweet peppers
1 teaspoon salt
Dash of pepper

Fry bacon in 12-inch skillet or Dutch oven until crisp; drain on paper towels. Crumble bacon and reserve. Drain fat from skillet, reserving 2 tablespoons. Return 2 tablespoons fat to skilled. Cook and stir onion in fat until tender, about 2 minutes.

Mix flour and chili powder. Coat liver with flour mixture; add to onion in skillet. Cook and stir until liver is light brown. Stir in tomatoes (with liquid), corn (with liquid), salt and pepper. Heat to boiling; reduce heat. Simmer uncovered until liver is tender, about 5 minutes. Sprinkle with reserved bacon. 4 SERVINGS.

KITCHEN AIDS
3 teaspoons = 1 tablespoon
16 tablespoons = 1 cup
2 cups = 1 pint
4 quarts (liquid) = 1 gallon
28.35 grams = 1 ounce
16 ounces = 1 pound

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Californian Beef Olives

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Cooking time: 2 hours
Preparation time: 25 mins.
Cooking utensil: covered casserole
Oven temperature: 325-350°F
Oven position: center

For 4 people you need:
Stuffing:
3/4 cup cashew nuts or walnuts
1/4 cup butter
2 medium slices bread
1 chopped apple
1 chopped stalk celery
2/3 cup chopped uncooked prunes
1 tablespoon chopped onion
seasoning
juice of 1/2-1 lemon
1 egg

4 large slices beef round
1/4 cup shortening
1/2 lb. onions
1/2 lb. carrots
2/3 cup prunes
1/3 cup all-purpose flour
2 1/2 cups stock
salt and pepper

1. Fry nuts in hot butter until golden, take out of pan.

2. Remove crusts from bread, dice, add the apple, celery, prunes, and onion, fry until golden colored.

3. Season well, add lemon juice, bind with egg. Add nuts; blend well.

4. Beat steak out as thinly as possible.

5. Use as 4 large or 8 smaller pieces.

6. Put stuffing on meat, roll firmly, skewer or tie with cotton.

7. Fry for 2-3 minutes in hot fat, lift into casserole. Fry diced vegetables for few minutes, add to meat in casserole with the prunes.

8. Stir flour into any fat remaining in pan, cook for 2-3 minutes, gradually add liquid, stirring well.

9. Bring to boil, cook until a smooth sauce, season. Pour over meat, vegetables, and prunes, cover casserole and cook until tender.

TO SERVE: Remove skewers or cotton. Serve olives in casserole or on a hot serving dish topped with parsley.

TO VARY: Thinly sliced veal or lamb could be used.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Veal a la Royale

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2 tablespoons chopped onion
2 tablespoons butter or margarine
2 cups small dry bread cubes
1/2 pound bulk pork sausage, cooked and drained
1/4 cup chopped pitted ripe olives
1/2 teaspoon poultry seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons water or beef broth
1 4-pound boneless veal leg round roast
3 hard-cooked eggs, chilled
3 tablespoons cooking oil
3 tablespoons butter or margarine

Advance preparation: Cook onion in the 2 tablespoons butter or margarine till tender. Combine with bread cubes, sausage, olives, poultry seasoning, salt, and pepper. Toss with water or beef broth to moisten. Butterfly meat so it forms about a 12×8-inch rectangle when spread out. (To butterfly, split meat almost entirely and spread apart, making a flat piece.) Trim any excess fat. Spread 2/3 of the bread mixture to within 1 inch of edges of meat. Align eggs, end to end, across center of meat. Pile remaining bread mixture around and over eggs. Fold sides and ends of meat over eggs to reshape into a roast. Secure with metal skewers as needed, then tie securely crosswise and lengthwise, remove skewers.

In 5-quart Dutch oven brown meat on all sides in mixture of hot oil and remaining 3 tablespoons butter or margarine. Pour 1/4 cup water over meat. Cook, covered, over very low heat about 1 1/2 hours or till tender, turning meat carefully several times. If necessary, add a little additional water. Remove from heat. Cover and chill meat overnight. Before serving: Slice meat thinly to serve. Makes 10 servings.

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

Pressed Brisket of Beef

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Cooking time: see Card 28**
Preparation time: 20 mins.
Main cooking utensils: large saucepan, loaf pan or spring form pan

For 8-10 people you need:
3 1/2-4 lb. corned beef
2 onions
water
1 beef bouillon cube
1 teaspoon powdered gelatin

1. Soak the beef as Card 28.*
2. Cook as directed, covering with water but omit the carrot and use the 2 onions only.
3. Add bouillon beef cube to water.
4. When cooked lift the meat from the stock, press into loaf pan or spring form pan.
5. Boil the stock in an uncovered pan until only 2/3 cup is left.
6. Soften gelatin in 3 tablespoons cold water, add to stock and strain carefully over the meat.
7. Put a piece of wax paper on top and a weight.
8. Leave until cold, then turn out.

TO SERVE: With a mixed salad.

To salt beef: For a piece of beef approximately 5-6 lb. Boil 20 cups water with 1 1/3 cups salt, 2/3 cup brown sugar, 1 1/2 teaspoons saltpeter. Strain into large bowl or pickling jar. Trim discolored parts from meat, wipe, put into cold pickle. Turn daily. Leave in cool place 10-14 days for very salt beef: 5-7 days for mild salt beef.

*Soak the beef overnight in cold water. 
Put into fresh cold water, bring to boil, add onion, carrot , bay leaf.
Simmer very gently in covered pan, allowing ** 30 minutes to the lb. and 30 minutes over.

Printed in Canada © Copyright Paul Hamlyn Ltd. 1967

Hamburgers in Pineapple Sauce

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Preparation time: 20 min.
Cooking time: 15 min.
There is a little time involved in preparing this dish which, with the rice, is almost a complete meal in itself.

For 4 servings you will need:

1 lb. lean ground beef
3 Tbsp. soy sauce, divided
1 Tbsp. oil
1 medium onion, sliced lengthwise
2 tsp. minced ginger root, optional
1 cup beef broth
1 cup small cauliflowerets
1 can (8 1/4 oz.) sliced pineapple in syrup
2 Tbsp. cornstarch
1 medium green pepper, cut in rings
Hot cooked white or brown rice.

Tips: Broccoli flowerets can be substituted for cauliflowerets.

For 2 servings: Half of the ingredients
For 8 servings: Double the ingredients.

Preparation:
1. Mix lightly beef and 11 Tbsp. soy sauce
2. Shape meat in 4 large patties, about 1/2-inch thick.
3. Heat oil in medium skillet. Add patties and brown quickly on both sides. Remove meat.
4. Add onion and ginger, if used, to drippings in skillet. Sauté lightly.
5. Return patties to skillet. Add broth and cauliflower.
6. Cover and cook 2 to 3 minutes or until hamburgers are of desired doneness. Remove hamburgers from skillet.
7. Drain pineapple, reserving 1/2 cup syrup (if not enough, add water to equal amount needed). Dice pineapple.
8. Blend cornstarch, pineapple, syrup and remaining 2 Tbsp. soy sauce.
9. Stir into mixture in skillet. Cook, stirring until slightly thickened.
10. Return hamburgers to skillet. Reheat and serve on green pepper rings with rice. Spoon sauce over.

© MCMLXXXV My Great Recipes ® All Rights Reserved. Printed in Holland.

Vegetable-Burger Cups

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1 beaten egg
1/4 cup milk
1/3 cup coarsely crushed saltine crackers (9 crackers)
1/2 of a 1 1/2-ounce envelope (2 tablespoons) sloppy joe seasoning mix
1 pound ground beef
■ ■ ■

2 medium carrots, thinly sliced (1 cup)
1 cup fresh or frozen peas
3/4 cup water
1/4 cup chopped onion
1/2 teaspoon instant beef bouillon granules
Dash pepper
1/4 cup cold water
1 tablespoon all-purpose flour
1/2 cup shredded American cheese (2 ounces)

In a bowl mix egg, milk, cracker crumbs and seasoning mix. Add beef; mix well. On 4 squares of waxed paper pat meat into four 5-inch rounds. Shape each over an inverted 6-ounce custard cup; discard paper. Place inverted cups in a 12×71/2×2-inch non-metal baking dish. Cover; set aside. In a 1 quart non-metal casserole combine carrots, peas, the 3/4 cup water, onion, bouillon granules, and pepper. Cook, covered with waxed paper, in countertop microwave oven on high power about 10 minutes or till vegetables are tender; stir once. Stir the 1/4 cup cold water into flour; stir into vegetables. Micro-cook, uncovered about 1 minute or till thickened and bubbly. Stir in cheese till melted. Cover; set aside.

Micro-cook meat cups, covered, 3 minutes; give dish a half turn. Micro-cook, covered about 2 minutes more or till meat is almost done. Lift meat cups from custard cups; place on serving platter. Fill with vegetable sauce. Micro-cook uncovered, 1 to 2 minutes more or till sauce is hot. If desired, garnish with raw onion rings and parsley sprigs. Makes 4 servings.

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

Beef in Aspic

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Cooking time: few mins. only
Preparation time: 15 mins.
Main utensils: quart casserole, spring form pan or mold

For 4-6 people you need:

1 1/2 tablespoons gelatin
2 1/2 cups water
1/2 teaspoon Worcestershire sauce
1/2 lb. cooked carrots, sliced
sprigs of parsley
8 slices cold roast beef
seasoning
1/2 teaspoon chopped thyme

Garnish:
sprigs parsley

1. Soak the gelatin in 1/4 cup of the water. Then dissolve it in remaining hot water.

2. Flavor the gelatin with Worcestershire sauce.

3. Spoon a 1/4-inch layer of gelatin in base of casserole. All to set.

4. Pour 3 tablespoons of remaining gelatin onto saucer.

5. Dip each carrot slice in this gelatin and arrange a border on base of casserole.

6. Dip a few parsley sprigs in gelatin and place in center of garnish. Allow to set.

7. Pour 3/4-inch layer of gelatin on garnish and allow to set.

8 Season sliced beef, add thyme.

9 Cut into small pieces and dip in the reserved gelatin.

10. Place some of the beef in casserole, allow to set, continue like this until all the gelatin etc. has been used.

TO SERVE: Allow to set, turn out and serve garnished with parsley and with a green salad.

TO STORE: In the refrigerator.

Printed in Canada ©Copyright Paul Hamlyn Ltd. 1967

Hamburger Pie

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1 pound ground beef
Potato Buds instant puffs (enough for 8 servings)
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon instant minced onion
¼ cup catsup
1 cup milk
1/2 cup shredded sharp Cheddar cheese (2 ounces)

Heat oven to 350°. Mix meat, 1 1/3 cups of the instant puffs (dry), the egg, salt pepper, onion, catsup and milk. Spread in ungreased pie pan, 9×1 1/2 inches. Bake uncovered 35 to 40 minutes.

Prepare remaining instant puffs as directed on package for 4 servings. Top baked meat loaf with mashed potatoes; sprinkle with cheese. Bake 3 to 4 minutes longer or until cheese melts. 4 or 5 servings.

Storing, Freezing, and Thawing Uncooked Ground Beef
STORE, loosely covered, in coldest part of the refrigerator up to 24 hours (if you are planning to use the ground beef within 24 hours of purchasing).

FREEZE for longer storage. Wrap one-pound packs or individual patties in freezer wrap, separating patties with double layer of freezer wrap. Label with date. Store no longer than 4 months.

THAW wrapped 5 to 8 hours in refrigerator or cook patties frozen.

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