Category Archives: Beef

Vitello Tonnato (Veal with tunny fish sauce)

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Preparation time: 30 minutes plus ovenight to marinate
Cooking time: 1 hour
To serve: 6

You will need
1 1/2 lb. boned leg of veal
1 small carrot and onion, quartered
1 stick, celery
4 peppercorns
1 level teaspoon salt
2 oz. tunny fish in oil
4 anchovy fillets
about 1/4 pint (U.S. 5/8 cup) olive oil
2 egg yolks
pepper
1 tablespoon lemon juice
Garnish: capers, gherkins, radishes

Have the butcher tie the meat in a roll. Put meat into a saucepan, with a veal bone if possible, the vegetables, peppercorns, salt, and water just to cover. Bring to the boil, cover, and simmer until tender, about 1 hour. Remove meat and cool. Meanwhile with a wooden spoon mash tunny fish, anchovy fillets and 1 tablespoon of oil thoroughly together, then stir in the egg yolks and pepper. Press all through a sieve into a small basin; add the lemon juice. Stir in the oil little by little, beating thoroughly after each addition, until the sauce has consistency of thin cream. Slice the meat, arrange in a shallow dish and coat completely with sauce. Cover closely and leave overnight. Garnish and serve cold, alone or with potato and beetroot salad.

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

Broiled Beef Loaf

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2 pounds lean ground beef
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
2 cups raw cauliflower florets
Paprika

Combine ground beef, salt, pepper, and garlic powder; mix well. Shape beef into a flat loaf on rack in broiler pan. Broil, about 4 inches from source of heat, about 20 minutes, or until done to taste, turning once to brown both sides. Top with cauliflower and return to the broiler until cauliflower browns. Sprinkle cauliflower with paprika. Divide evenly. Makes 4 different servings.

SAUCY MEATBALLS

1 pound lean ground beef
1/2 cup Tangy Tomato Sauce*, divided
1/4 cup dehydrated onion flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Combine beef, 1/4 cup Tangy Tomato Sauce, onion flakes, salt, and pepper. Shape into meatballs, 1 inch in diameter. Bake meatballs on a rack in shallow pan at 350°F (moderate oven) for 25 to 30 minutes. Pour remaining 1/4 tomato sauce into an 8-inch skillet. Bring to a simmer over low heat. Add meatballs, cover skillet, and simmer 12 minutes longer, shaking skillet occasionally. Divide evenly. Makes 2 dinner servings.

*See Sauces, Preserves, Dressings; Card #23

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Sauerbraten Meatballs

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350°
2 pounds ground beef
1/2 cup chopped onion
3/4 cup dried bread crumbs
3 1/2 teaspoons salt
1/2 teaspoon pepper
2 eggs
1/2 cup milk
2 tablespoons oil
2 cups water
2/3 cup red wine vinegar
1 cup sliced onions
1/4 cup brown sugar
1 teaspoon whole black pepper
1/2 teaspoon dried tarragon
1 bay leaf
9 whole cloves
1 teaspoon mustard seed
2 tablespoons flour
1/4 cup water
1/2 cup sour cream

Mix beef, chopped onion, crumbs, 2 teaspoons salt, pepper, eggs and milk. Shape into 1-inch balls. Sauté in oil in Dutch oven until brown on all sides. Mix water, vinegar, sliced onions, 1 1/2 teaspoon salt and brown sugar. Add to meat. Make a bag from cheesecloth; fill with whole pepper, tarragon, bay leave, cloves and mustard seed. Tie bag securely with a string; place in pot, cover and simmer 30 minutes. Remove bag with spices. Cool and freeze in plastic freezer containers. Serving day: Place in a 350° oven for 45 minutes or until heated through. Make a paste of flour and 1/4 cup water; add to sauce, stirring until slightly thickened. Stir in sour cream and heat through, being careful not to boil.

Serves:6 to 8
Preparation time: 1 1/4 HR
Approximate calories per serving… 365

SUGGESTED MENU
Red Cabbage-Apple Slaw
Sauerbraten Meatballs
Potato Dumplings
Garden Peas
Cherry Strudel

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

‘Five-perfumed’ Beef with Bean Sprouts (Ng heung ngow yuk ngar choy)

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Preparation time: 10 minutes
Cooking time: 4 minutes
To serve: 4

You will need

5 oz. rump steak
1 small egg white
salt
little monosodium glutamate
2 tablespoons sherry
2 teaspoon cornflour
peanut oil
1 piece dried tangerine rind
7 oz. bean sprouts
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar

Shred the beef across the grain into match sticks. Add the egg white, 1/4 teaspoon salt, 1/4 teaspoon monosodium glutamate, 1 tablespoon sherry, 1 teaspoon cornflour and 1 teaspoon peanut oil. Mix all well together and set aside. Soak tangerine rind until soft, then shred. Clean the bean sprouts. Heat 2 tablespoons peanut oil in a pan, add the bean sprouts, sprinkle with 1/2 teaspoonful salt and fry for 2 minutes. Remove to a plate. Heat another 2 tablespoons oil in the pan and add the shredded beef and tangerine and cook quickly until beef is cooked and becomes light brown. Add soy sauce, remaining sherry, 1/4 teaspoon monosodium glutamate, sugar and remaining cornflour mixed with 1 tablespoon water. Mix all well. Stir in bean sprouts and serve hot.

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

Liver in Lemon Sauce

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6 slices beef liver, 1/2-inch thick (about 2 pounds)
Salt and pepper
1/2 cup flour
1/3 cup oil
1 cup minced onion
2 tablespoons flour
2 cups beef broth
2 tablespoons lemon juice
1/2 teaspoon lemon peel, grated
1 teaspoon sugar
2 tablespoons steak sauce

Season liver with salt and pepper. Dip in flour. Brown in oil in a large skillet. Cook to rare stage. Remove liver and keep warm. Add onions to pan and sauté. Sprinkle with 2 tablespoons flour. While stirring, add remaining ingredients; simmer until thickened. Add salt to tasted. Add liver and simmer 10 minutes while spooning sauce over liver.

Note For unusual taste treat, substitute 2 teaspoons Angostura Bitters for steak sauce.

Serves 6
Preparate time: 25 min.
Approximate Calories per serving…350

SUGGESTED MENU
Lettuce Hearts with Herb Dressing
Liver with Lemon Sauce
Mashed Potatoes
Peas and Carrots
Blueberry Tarts

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

Stuffed Zucchini

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stuffed_zucchini

6 medium zucchini
1-1/2 lbs. ground beef
4 slices bread
2 tbsp. chopped parsley
2 tbsp. grated Parmesan cheese
1 tbsp. finely chopped onion
1 egg
salt and pepper
2 10-1/2-oz cans condensed tomato soup
3/4 cup water

Wash zucchini, do not peel. Cut off thin slices at ends. Boil for 10 min. Cool. Cut in half lengthwise, scoop out pulp, drain cut side down on rack. Finely chop pulp. Soak bread in water for few minutes, squeeze dry. Mix thoroughly with chopped zucchini, meat, parsley, Parmesan, onion and egg. Season to taste. Fill zucchini shells with meat mixture. Place in lightly greased shallow baking dish. Shape any leftover meat into meatballs, back with zucchini. Mix tomato soup with water, pour over zucchini. Bake at 350°F. for 45 min. Makes 6 servings with enough sauce for rice or noodles.

Suggested Menu and Preparation Schedule
Stuffed Zucchini
Fluffy Rice
Mixed Green Salad with Marinated Julienne Carrots
Brownie Pie a la Mode

*4:00pm  Prepare Zucchini for Baking
*4:30        Prepare Salad Greens. Chill.
*4:45        Marinate Carrots in French Dressing
*5:00        Prepare Brownie Pie
5:30         Prepare Rice
5:50         Add Dressing to Salad. Top with Carrots.
6:00        Bon Appetit! Enjoy Your Dinner!
After dinner serve Brownie Pie a la Mode
*May be prepared earlier in the day. Do not refrigerate Brownie Pie.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

©1972 Marjon Promotions, Inc. All Rights Reserved

Blanquette de Veau

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veal_stew

Preparation time: 20 minutes
Cooking time: 1 1/4 hours
To serve: 4

You will need
1 1/2 lb. shoulder or breast of veal
salt
1/2 lemon
1 carrot, quartered
1 onion, peeled
bouquet of bay leaf, thyme and parsley, tied
1 oz. butter
1 oz. flour
1 egg yolk
1/4 pint (U.S. 5/8 cup) thin cream
Garnish:
4 cooked mushrooms
few cooked peas
triangles of bread fried in butter

This is an excellent dish from the cheaper cuts of veal. Cut meat into 1-inch cubes. Put into a pan with 1 teaspoon salt, slice of lemon and cold water to cover. Bring slowly to the boil, drain and rinse (this is to blanch and whiten the meat). Return meat to rinsed pan with the prepared carrot, and onion, herbs and 1 pint (U.S. 2 1/2 cups) water; cover and simmer for 1 hour or until tender. Strain off and reserve the liquid. Discard the vegetables and herbs. Melt the butter in a saucepan, add flour and cook, stirring, for 1-2 minutes. Add 3/4 pint (U.S. 1 7/8 cups) of the liquid all at once, whisk until boiling, and boil for 3 minutes. Blend the egg yolk with cream, add gradually to the sauce, whisking briskly all the time. Add 1-2 teaspoons lemon juice, check seasoning and replace meat. Heat gently for 5 minutes but do not let it boil.

Serve garnished with mushrooms, peas and fried bread.

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

Skillet Veal on Rice

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veal_skillet_on_rice

RICE RING

3 cups hot cooked rice
1/4 cup butter or margarine
1/4 tsp. nutmeg
2 Tbsp. chopped parsley, if desired

Grease a small ring mold lightly. Combine all ingredients; turn into ring mold. Pack down with a spoon. Let stand about 2 minutes. Unmold on a serving dish. Or, turn rice mixture onto a serving dish and shape into a ring, using 2 spoons.

RICE-CARROT RING: Combine 3 cups hot cooked rice with 1/4 cup melted butter or margarine. Add 1 cup cooked shredded carrots and 1 Tbsp. minced sautéed onion; season to taste with salt and pepper. Turn mixture into a greased ring mold; pack down with a spoon. Let stand several minutes and unmold. Makes 4 servings.

SKILLET VEAL ON RICE

1 lb. boneless veal, shoulder or rump
2 Tbsp. fat or cooking oil
2 Tbsp. salt
Dash pepper
1/2 cup hot water
1 can (11 oz.) condensed mushroom soup
1 can (3 oz.) sliced mushrooms
Hot Rice Ring
Paprika

Cut veal into 1 1/2-inch cubes. Heat fat in a skillet. Add veal and brown on all sides, stirring often to brown meat evenly. Sprinkle with salt and pepper. Add water and bring to a boil; reduce heat and simmer, covered, 1 hour, or until tender.

Stir in undiluted mushroom soup. Drain the mushrooms, reserving liquid; stir mushrooms into meat mixture. Heat and stir will. Thin gravy with liquid from mushrooms, if necessary. Serve in Rice Ring garnished with paprika. Makes 4 servings.

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

Sausage Stuffed Steak

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sausage_stuffed_steak

2 1 1/4 to 1 1/2-pound flank steaks
Salt and Pepper
1/2 pound ground pork
1/2 pound ground beef
1/4 cup chopped celery
1/4 cup chopped onion
1 cup prepared cornbread stuffing mix
1/4 cup water
1/4 cup shredded carrot
1/2 cup coarsely chopped walnuts
1 apple, pared and diced
1 egg

Prepare coals. Gently pound steaks with a mallet to 1/4-inch thickness; season with salt and pepper. Sauté sausage in a skillet until lightly browned; add beef and brown completely. Remove meat; drain all bu 2 tablespoons fat. Sauté celery and onion until tender. Combine stuffing mix with water; add meat, vegetables, walnuts, apple and egg. pin long sides of steaks together with toothpicks; turn meat so picks are on bottom and spread stuffing mixture over meat. Roll tightly, beginning with the long side; skewer ends to enclose stuffing securely. Using butchers string, tie roll securely in 5 or 6 places; remove toothpicks. When coals are ready, spread them in a circle to the outside of the grill; place meat in center of grill. Cook 1 to 1 1/2 hours until done, turning frequently.

Serves 6
Preparation time: 2 to 2 1/2 hour
Approximate calories per serving… 390

SUGGESTED MENU
Beet Salad
Sausage Stuffed Steak
Spinach
Peach Shortcake

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

Cauliflower Center Meatloaf

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Cauliflower.Meatloaf
Preparation time: 20 min.
Baking time: 45 to 50 min.
Oven temperature: 350°F

This savor meatloaf shaped around a whole cauliflower, giving you meat and vegetable all in one casserole. You might place potatoes in the same oven to bake along with the meatloaf.

For 4 servings you will need:
1 small cauliflower (about 1 1/4 lbs.)
Salted water
1 medium onion, finely chopped
2 Tbsp. butter or margarine
1 egg
1/4 cup catsup or chili sauce
1/3 cup soft bread crumbs
1/2 tsp. garlic salt
Dash pepper
1 lb. lean ground beef

Tips: A straight-sided soufflé dish, glass or ceramic, is the ideal baking dish for this meatloaf.

For 2 servings:
Half of the ingredients. Use 1/2 head of cauliflower.

For 8 servings:
Double the ingredients. Bake 2 meatloaves.

Preparation:

1. Rinse cauliflower. Remove and discard leaves and lower part of core. Place, stem end down, in 1 inch of boiling salted water in a deep pan.

2. Cover and steam for 5 min. Drain. Place in greased, deep 1 1/4 to 1 1/2-quart baking dish.

3. Cook onion in heated butter until lightly browned. Remove from heat.

4. Beat egg in a medium bowl. Mix in catsup, bread crumbs, garlic salt, and pepper. Then lightly mix in onion mixture and ground beef.

5. Mold ground beef mixture evenly around sides and top of cauliflower.

6. Bake, uncovered, at 350° for 45 to 50 min. or until meat is well browned and cauliflower is tender when a knife is inserted to test it.

7. Let stand 5 min., then cut in wedges to serve.

Good served with: Baked potatoes and lettuce and tomato salad.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.