Category Archives: Meaty Entrées Skillet-Style

Italian Lamb Shoulder Chops

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Directions

In large skillet brown 4 lamb should chops and 1/4 cup chopped onion in 2 tablespoons hot cooking oil. Drain off excess fat. Sprinkle meat with 1/4 teaspoons dried basil, crushed; 1/4 teaspoon dried oregano, crushed; and a dash pepper. Stir in 1 cup water and 2 teaspoons instant chicken bouillon granules. Simmer, covered, for 15 minutes. Arrange 2 medium potatoes, peeled and sliced (2 cups), around chops. Simmer, covered, about 15 minutes more or till potatoes are almost tender.

Add one 9 ounce package frozen Italian or cut green beans, partially thawed, 1/4 cup sliced pitted ripe olives; and one 2-ounce jar chopped pimiento, drained (1/4 cup). Cover and simmer 5 to 10 minutes more or till beans are tender. Remove meat and vegetables to platter; keep warm. Blend 1 tablespoon cold water into 2 teaspoons cornstarch; stir into cooking liquid into 2 teaspoons cornstarch; stir into cooking liquid. Cook and stirl till thickened and bubble. Serve with meat and vegetables.

Serves 4.

Mandarin Lamb Shanks

Ingredients

6 lamb shanks
Cooking oil
1 10 1/2 ounce can condensed beef broth
1 cup uncooked long grain rice
1 22-ounce can mandarin orange sections

Directions

In skillet brown the lamb shanks on all sides in a small amount of hot oil; season lam with salt and pepper. Add 1 cup water; cover and simmer for 1 1/4 hours. Remove shanks; set aside. Measure pan juices, skim off fat and add water to make 1 cup liquid. Return pan juices to skillet with broth, uncooked rice, and 1/2 teaspoon salt. Return lamb shanks to skillet; cover and simmer about 25 minutes longer or till rice is almost tender. Stir in undrained oranges; simmer 10 minutes. Arrange rice mixture and lamb shanks on a warm serving platter. Garnish with parsley, if desired.

Makes 6 servings.

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

Mexican-Style Liver

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Ingredients

6 slices bacon
3/4 cup chopped onion
1 clove garlic, minced
1/4 cup all-purpose flour
1 1/2 teaspoons chili powder
1 teaspoon salt
1 1/2 pound beef liver
1 16-ounce can tomatoes, cut up
1 12-ounce can whole kernel corn, drained

Directions

In large skillet cook bacon till crisp. Drain, reserving 3 tablespoons drippings in skillet. Crumble bacon; set aside. Cook onion and garlic in reserved drippings about 5 minutes or till onion is tender but not brown. Combine flour, chili powder, and salt. Cut liver into thin strips; toss with flour mixture to coat. Add liver to onion in skillet; brown quickly on all sides. Stir in crumbled bacon, undrained tomatoes and whole kernel corn. Simmer, covered, till mixture is heated through Serve with tortillas or over hot cooked rice.

Makes 6 servings.

Dijon-Style Liver

In skillet cook 1/3 cup sliced green onion in 1 tablespoon butter or margarine till tender but not brown;remove from skillet. Combine 1/4 cup all-purpose flour, 1/4 teaspoon salt, and dash pepper. Use 1 pound beef liver cut 3/4 inch thick (4 slices); coat liver with the flour mixture. In same skillet melt 1 tablespoon butter or margarine. Cook liver in butter over medium heat for 3 minutes. Turn liver; cook 3 minutes more. Remove to warm platter. Return onion to skillet along with 1 tablespoon water, 2 teaspoons Dijon-style mustard, 2 teaspoons Worcestershire sauce, and 1 teaspoon lemon juice; cook and stir till heated through. Spoon mustard sauce over liver.

Serves 4.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed 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.