June’s Beef Stew
1 ½ lbs. lean stew beef, cut in half
1 cup of flour
½ tsp each salt and pepper
2 TBLS vegetable oil
1 small yellow onion, sliced
2 cups carrots, sliced ¼ inch
3 medium potatoes, peeled and cubed
2 cans beef broth
2 bay leaves
Buttered dinner rolls (optional)
In a bowl, thoroughly blend salt and pepper with flour. Heat oil in a Dutch oven. Dredge meat in flour and brown in hot oil. Drain off fat. Pour broth into pan. Stir in onion, carrots and potatoes. Add bay leaves and bring to a boil. Reduce heat to low, cover and simmer for 2 to 2 ½ hours. If stew is not thick enough to your liking, add a little four to cold water to form a thin paste, and stir into stew. For browner stew, stir in some Gravy Master liquid (found near the seasonings or gravy aisles in the store.) Remove bay leaves before serving. If desired, serve stew with buttered dinner rolls. Serves 4 to 6.
*Tomato-Beef Stew
1 ½ lbs chuck roast, cubed into bite-size pieces
2 TBLS vegetable oil
1 can condensed tomato soup
½ cup beef broth or water
12 to 16 whole baby carrots, peeled
2 large potatoes, cubed small
1 TBLS onion powder
½ tsp dried thyme, crumbled
¼ tsp garlic powder
Heat oil in a Dutch oven. Brown meat in oil. Drain off fat. Stir in soup and broth or water and seasonings.. Cover and simmer over low heat for 1 hour, stirring
occasionally. Stir in vegetables and continue to simmer for 30 to 45 minutes, or until vegetables are tender. Serves 4 to 6.
Slow Cooker Beef Stew
1 lb lean stew beef, cut into bite-size pieces
1 24 oz. package frozen mixed vegetables
1 can condensed tomato or cream of mushroom soup
½ cup water
½ cup yellow onion, sliced thin
½ tsp each, salt & pepper
1 bay leaf
Place frozen vegetables in the bottom of the slow cooker. Add meat and sprinkle with salt & pepper. In a small bowl, combine water with soup, bay leaf and onions, until well blended. Pour over beef. Set heat to low and cook for 10 to 14 hours. Serves 3 to 4. (Can be frozen for later use.)
Hudson Valley Beef Stew
1 lb stewing beef, cut into bite-sized cubes
½ tsp each, salt and pepper
¼ tsp paprika
¼ cup flour
2 Tbls vegetable oil
1 cup water
1 Tbls Worcestershire sauce
1 tsp Kitchen Bouque browning sauce
2 Tbls tomato catsup
4 carrrots peeled and sliced
4 white or russet potatoes, peeled and cubed
2 medium yellow onions, peeled, halved and sliced thin.
1 bay leaf
In a bowl, combine flour with salt, paprika and pepper, until well-blended. Dredge meat in flour. Heat oil in a dutch oven. Brown meat in oil. Drain. Return meat to dutch oven. Stir in water, Worcestershire, browning sauce, and catsup. Bring to a boil, then reduce heat to lowest setting, cover and simmer for one and a quarter to two hours longer. Serves four.
Mish-Mash Stew
1 lb ground beef
1 Bermuda or Spanish onion, chopped
3 or 4 white or russet potatoes, peeled and sliced ¼ to ½ inch
Approx. 8 oz. can diced tomatoes
1 15 ½ oz can, condensed tomato soup
1 15 ½ oz can, creamed corn
1 can tomato paste
1 tsp garlic powder
2 tsp oregano
¼ cup Worcestershire sauce
¼ cup A-1 or HP sauce
In a large dutch oven, brown meat with onions. Drain. Stir in all remaining ingredients. Bring to a boil. Reduce heat, and simmer over very low heat, covered, for at least 30 minutes. If desired, can be made even more hearty and filling, by serving over thick slices of fresh-baked crusty bread. Serves 4.
Nancy’s Cowboy Stew
1 ½ lbs lean ground beef
2 TBLS garlic powder
1 tsp salt
½4 tsp black pepper
4 TBLS butter or margarine
1 medium yellow onion, chopped
1 heaping TBLS chili powder
2 1 lb. cans crushed tomatoes
1 1 lb. cans pinto beans, drained
1 1lb. can whole kernel corn, drained
1 cup cheddar cheese, grated
In a large bowl, gently combine beef with garlic powder, salt and pepper. Set aside. Melt butter in a Dutch oven. Cook meat with onions, until meat is browned and onions are soft, keeping meat in large chunks. Stir in remaining ingredients, except cheese. Bring to a boil Reduce heat and simmer, covered, for 30 to 35 minutes. Before serving, top each portion with a little cheese. Serves 4 to 6.
Longhorn Hash
1 lb ground beef
2 medium yellow onions, coarsely chopped
2 cups cooked, peeled potatoes, diced
1 cup canned diced tomatoes, with juice
2 tsp chili powder
½ tsp garlic powder
½ tsp black pepper
¼ tsp salt
In a large deep skillet or a dutch oven, brown beef with onion, until onion is softened and beef is cooked. Pre-heat oven to 350 degrees. Stir in remaining ingredients, and transfer to a large, greased casserole dish. Cover and bake for 45 minutes. Remove cover and continue baking for an additional 15 minutes. Can be served as is, or over toast points. Serves 4 to 6.
Braised Beef Cubes
1 lb lean beef, cut into 1 ½ inch cubes
2 vegetable or beef bouillon cubes
½ TBLS onion powder
2 TBLS cider vinegar
2 small bay leaves
½ tsp each, salt and pepper
Bottled horseradish sauce (to taste)
Place all ingredients, except horseradish, in a pot with a tight-fitting lid. Add enough water to just cover meat. Simmer, covered, over lowest heat setting for about 1 ½ to 2 hours. (Add more water if needed.) Drain well and top with tiny
dollops of horseradish. Serves 4 to 6.
Some Cookery Trivia:
Note: Contrary to popular belief, chili is not Mexican in origin, but purely an American dish. It is believed to have come from the poorer residents of the San Antonio region of Texas, back in the early days of the old west. Back then, (as now) the price of meat was dear, so the poor often added chilies–which were abundant and cheap, and rice, to make a sort of hash, or stew. Chili originally more often contained rice instead of beans. Beans were added at a later date. Over the past 100 years or more, chili has evolved to the point, where there are now literally, hundreds of recipes out there. Here are a couple that I’ve made, over the years:
Trail’s End Chili
1 lb ground beef
1 small sweet or yellow onion, chopped
2 16oz can pinto beans, drained
1 16oz can tomato puree
1 6oz can tomato paste
½ Tbls garlic powder
3 Tbls chili powder
¼ tsp cayenne pepper
¼ tsp ground cumin
1 Tbls molasses (can sub. maple syrup in a pinch
Masa flour (optional)
In a dutch oven, brown meat with onions until onion is soft and meat is grayish in color.
Drain off fat, and stir in remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat to lowest setting and simmer, covered, for two hours. If desired, before serving, mix masa (corn) flour with a small amount of water to form a smooth paste, and stir into chili to thicken–makes a smoother flavoured chili. Serves 4 to 6.
Authentic (“Modern”) Ranch Chili
Very spicy!
3 to 4 lbs stewing beef, in bite-size cubes
3 Tbls vegetable oil
1 15 oz. can stewed tomatoes
2 8oz cans green chilles
1 small can jalapeno peppers
3 cloves garlic, minced
2 large cloves garlic, whole
1 can refried beans
¼ tsp ground cumin
3 tsp chili powder
2 cans vegetable broth (can sub. chicken broth)
In a dutch oven, brown beef in oil, drain off fat. Stir in remaining ingredients–except whole garlic cloves– and cook, covered, over very low heat, for 3 hours, stirring occasionally. Just before serving, rub insides of bowls (wooden bowls work best for this) with the whole peeled garlic cloves, discard. Spoon chili into bowls and serve. Serves 6 to 8.
Cape Cod Pot Roast with Baked Potatoes
1 3 to 4 lb. beef chuck roast
3 Tbls vegetable oil
½ tsp salt and pepper
1 cup cranberry-apple juice
2 cups fresh cranberries
2 whole cloves
½ tsp ground cinnamon
2 Tbls granulated sugar
1 Tbls cornstarch
¼ cup water
4 to 6 large baking (jacketed) potatoes
Season roast with salt and pepper. Heat oil in dutch over and brown roast on all sides. Remove meat and drain off oil. Return meat to pan. In a bowl, stir one cup of the cranberries with juice and other ingredients. Pour over roast. Cover roast with a tight-fitting lid and cook slowly, over low heat, for about three and a half hours, or until meat is nice and fork-tender. Add remaining cranberries and continue to cook for an additional 10 to 15 minutes, or until cranberries become tender. Boil the water and stir in the cornstarch until well-blended. Stir into roast liquid to until it thickens. Bake potatoes while roast is in its final stage of cooking. Serve thickened cranberry gravy over meat and potatoes. Serves 4 to 6
*June’s Pot Roast
)
1 lb chuck roast
1 to 2 TBLS vegetable oil
1 small yellow onion, sliced
5 to 6 carrots, sliced ½ inch
3 medium to large potatoes, peeled and cubed
2 TBLS Worcestershire sauce
½ TBLS cider vinegar
2 tsp granulated sugar
4 to 5 whole cloves
2 small bay leaves or 1 large
water
In a Dutch oven, brown beef in a little hot vegetable oil. Drain off fat. Add enough water to cover, and remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 1 to 1 ½ hours over very low heat. Serves 4 to 6.
Northeastern Pot Roast
1 1 ½ to 2 lb chuck roast
½ tsp salt
¼ tsp black pepper
1 ½ Tbls vegetable oil
¼ cup water
4 oz tomato sauce
1 ½ medium yellow onions, sliced
½ clove garlic, minced
1 Tbls. dark brown sugar, or molasses
1 tsp prepared yellow mustard
few drops, lemon juice
3 Tbls tomato catsup
3 Tbls cider vinegar
1 tsp Worcestershire sauce
2 whole cloves
Heat oil in a dutch oven. Rub salt and pepper over meat. Brown all sides of meat in the hot oil. Drain. Return meat to dutch oven. Add water, tomato sauce, onion and garlic. Cover and cook over low heat for one hour. In a bowl, combine remaining ingredients. Pour over meat, and continue cooking for one hour to one longer. Remove cloves before serving. Serves 4.
Savory Rump Roast
3 lb beef rump roast
1 cup all-purpose flour
1 tsp each, salt and pepper
3 Tbls vegetable oil
2 Bermuda or Spanish onions, quartered and sliced
2 Tbls prepared yellow mustard
1 tsp celery seed
½ tsp dried thyme, crushed
½ can, condensed tomato soup
3 Tbls water
In a small bowl, combine salt and pepper with the flour. Dredge meat in flour. Heat oil in a deep skillet, and brown meat on all sides. Remove meat, but do not drain off oil. If not using a non-stick pan, spray bottom of dutch oven with a very light coating of cooking spray–or lightly grease with butter or margarine, to prevent meat from sticking. Place meat in a dutch oven, and brown onions in the oil used for the meat. Remove onions and place in a bowl. Stir in remaining ingredients, until well-blended. Pour this mixture over the meat, and simmer over lowest possible heat, for 2 ½ to 3 hours, or until meat is fork-tender. Serves 4 to 6.
Slow Cooker Vegetable-Topped Rump Roast
2 TBLS all-purpose flour
½ tsp salt
¼ tsp black pepper
2 lbs. boneless beef rump roast, rolled and tied
2 TBLS vegetable oil
12 baby potatoes, peeled
6 carrots, peeled, halved and cut into quarters
1 cup yellow onions, sliced
1 can condensed vegetable-beef soup
¼ cup water
1 bay leaf
½ tsp dried thyme, crumbled
In a bowl, blend together flour, salt and pepper. Coat entire roast with flour mixture. In a large, deep skillet, carefully brown all sides of roast in hot oil. Place vegetables in the bottom of a slow cooker. Set roast on top of vegetables. In another bowl, combine soup with water and seasonings, blending well. Pour over meat. Cover and cook on low for 10 to 12 hours. Discard bay leaf and remove strings from roast before serving. Serves 4 to 6.
Green Mountain Dutch Oven Roast
1 3 to 5 lb chuck roast
1 Tbsl prepared horseradish (optional)
1 small yellow onion, peeled, halved, quartered and sliced into thin slivers
1 clove garlic, peeled, and sliced into thin slivers
1 cup cider vinegar–or, for a slightly lighter flavor, champagne vinegar.
3 to 4 Tbls vegetable oil
2 cups strong black coffee
2 cups water
coarsely ground black pepper (can sub. regular black pepper)
Cut slits throughout the roast, and insert alternating slices of onion and garlic. Place beef in a deep baking pan or bowl, and pour vinegar over it. Refrigerate beef overnight. Discard vinegar, and place meat in a dutch oven. In a bowl, stir horseradish (if desired) into black coffee. Sprinkle roast with coarse black pepper. Heat oil in dutch oven and brown meat on all sides. Drain off excess oil. Pour coffee/horseradish mixture over roast. Add two cups water. Bring to a boil. Reduce heat to lowest setting, and simmer, covered, for 6 hours. If desired, you may add additional seasonings, such as salt and pepper, about 15 or 20 minutes before serving. Serves 4 to 6.
Gran’s Dutch Oven Roast with Baked Apples
1 ½ to 2 lb beef chuck roast
½ tsp each, salt and pepper
3 Tbls vegetable oil
1 cup water
¼ cup molasses
2 bay leaves
1 Tbls Worcestershire sauce
4 carrots, sliced
3 large potatoes, peeled and cubed
1 small yellow onion, sliced
4 red macintosh apples, cored, with skin left on
4 pats of butter or margarine
2 tsp cinnamon
4 tsp dark brown sugar
seedless raisins (optional)
Heat oil in a dutch oven. Sprinkle both sides of meat with salt and pepper. Brown meat in dutch oven. Drain off fat, and add water, molasses, bay leaves, Worcestershire and onions. Cover and cook for 1 ½ hours, over very low heat. Add carrots and potatoes, re-cover, and continue cooking for 30 to 45 minutes longer, or until vegetables are tender. While roast is in its final stage of cooking, Pre-heat oven to 375 degrees. Place a tiny pat of butter inside the “hole” of each apple, and sprinkle each “hole’ with equal amounts of cinnamon and brown sugar. If desired, add a few raisins to this. Just before removing roast from dutch oven, bake apples in a greased, shallow casserole, for 10 to 20 minutes, or until skin is slightly browned, basting once during cooking. Serve apples alongside the chuck roast. Serves 4.
Stuffed Cube Steaks
4 cubed steaks
1 cup flour, seasoned with desired amount of salt and pepper
1 package of sage flavor stuffing mix.
2 ½ cups condensed tomato soup
1 bay leaf
1 tsp Worcestershire sauce
½ tsp onion powder
¼ Tbls butter or margarine, softened
Pre-heat oven to 350 degrees. In a bowl, combine soup with bay leaf, Worcestershire and onion powder, until thoroughly blended. Set aside. Prepare stuffing according to package directions. Dredge steaks in seasoned flour. Place steaks on a clean surface. Divide stuffing in half. Then take half the stuffing, and dived into quarters. Spread each steak with a quarter portion of stuffing. Roll up and secure with toothpicks. Set remaining stuffing aside, either to re-heat and serve on the side with steaks, or for a later use. Place in a baking pan and pour sauce mixture over steaks. Cover with foil and bake for 1 hour. Serves 4.
Cannon City Cube Steaks
4 small cube steaks
1 cup flour
½ tsp each salt and pepper
2 TBLS vegetable oil
2 cups sweet or yellow onion, sliced
2 cups green bell pepper, sliced
1/4 cup butter or margarine
salt and pepper, to taste
Season flour with 1/2 tsp each of salt and pepper. Dredge meat in flour. In a skillet, brown both sides of meat and turn off heat. Meanwhile, heat butter in a very large skillet. Add peppers and onions. Season with desired amount of salt and pepper, and cook until vegetables begin to soften. Transfer meat to pan with onions and peppers, cooking about 5 minutes per side. Peppers should be soft and onions transparent. Serve meat smothered in peppers and onions. This dish goes very well with fresh corn and a baked (jacketed) potato. Serves 2 to 4.
Nancy’s Steak Saratoga
2 boneless, very thin, petite sirloin or round steaks
2 TBLS butter or margarine
1 TBLS chives, chopped
3 TBLS Worcestershire sauce
1 tsp dry mustard
2 TBLS butter or margarine, melted
½ cup plain dry bread crumbs
½ small ripe tomato, diced
1 TBLS parsley, chopped
Salt and pepper, to taste
In a large skillet, brown steaks in butter. In bowl, combine chives, melted butter, Worcestershire, and dry mustard together. Spread on both sides of steak. Dip steaks in bread crumbs and return steaks to pan. Continue to cook on both sides until bread crumbs are dark golden brown. Top each steak with diced tomato and chopped parsley. Serves 2.
*Steak Smothered with Onions
1 large t-bone or porterhouse steak
1 large Bermuda or Spanish onion, sliced
3 TBLS butter or margarine
1 tsp salt
¾ tsp black pepper
In a hot skillet, melt butter. Place onions in skillet and sprinkle with salt and pepper. Cook until onions are slightly browned. While onions are cooking, grill steak to desired doneness, or about 10 minutes per side for medium to medium-rare. depending on thickness. Cover steak completely with hot onions and serve. If desired, add some mushrooms to this. Serves 2.
Buckeroo BBQ Ribs
3 lbs beef ribs
1 cup flour, seasoned liberally with salt and pepper
½ cup tomato catsup (for spicier ribs, substitute bottled chili sauce)
1 tsp prepared yellow mustard
2 tsp Worcestershire sauce
½ tsp hot sauce (add more for spicier ribs)
2 tsp chili powder
½ tsp garlic powder
2 tsp onion powder
½ tsp salt
1 can beef broth
Cut ribs into individual pieces. Dredge in seasoned flour. In a saucepan, combine remaining ingredients, and bring to a boil. Boil for approx. 5 minutes. Reduce heat to lowest setting, and simmer for 20 minutes. Pre-heat oven to 350 degrees. Baste meat with sauce. Lightly spray or grease the bottom of a baking pan. Place meat in pan and bake, uncovered, for 1 to 1 ½ hours, basting meat every 10 to 15 minutes, turning ribs over, about halfway through the cooking period. Serves 6.
*Liver & Onions
(
1 package (4) beef (calf’s) liver
all-purpose flour
salt & pepper, to taste
1 can Campbell’s French Onion Soup
2 heaping TBLS sour cream
1 to 2 TBLS all-purpose flour (optional)
In a hot skillet, fry bacon until very crisp. Set aside. Retain fat in pan. In a shallow bowl, mix salt and pepper with four. Carefully (to avoid thinner cuts of liver from falling apart), dredge all sides of liver with flour, making sure no part is folded over on itself. Cook liver in pan, about 3 to 5 minutes per side, depending on thickness. Turn heat to low. Slowly pour soup into pan, and simmer, covered, for about 5 minutes, or until soup is hot. Remove liver. Crumble bacon into pan and gradually stir in sour cream. For thicker gravy, you may stir in 1 to 2 TBLS flour. Simmer, stirring for 2 to 3 minutes. Pour sour cream & onion gravy over liver, and serve. Serve 2 to 4.
Lo-Cal Liver & Onions
1 lb calf’s liver
1 vegetarian bouillon cube
½ cup water
2 medium yellow onions, sliced thin
¾ tsp garlic powder
½ tsp thyme, crumbled
Heat water in a large skillet. Stir in bouillon cube until dissolved. Heat until simmering. Add onions and cook, stirring, for 5 minutes. In liver is large cut into strips (Some modern companies sell their liver thin and not very big–hence the cheap price.) Stir garlic powder and thyme into bouillon. Add liver to skillet and cook, stirring occasionally, until liver browns. If needed, add more water to prevent burning. Serves 3 to 4.
*June’s Meatloaf w/ Piquant Sauce
1 ½ lbs. ground beef
1 cup white bread, torn into very small pieces
1 cup whole milk
2 medium eggs, beaten
½ TBLS onion powder
1 tsp salt
1/8 tsp black pepper
½ tsp ground sage
Pre-heat oven to 350 degrees. In a large bowl, soak bread in milk. Add eggs and seasonings, blending well. Gently blend in ground beef, until thoroughly mixed together. Form into loaf and place in a greased loaf pan. Pre-pare sauce as directed below, and spread on top of meatloaf. Bake for 45 to 50 minutes. Serves 4.
*Mom’s Meatloaf Piquant Sauce
3 TBLS brown sugar
¼ cup ketchup
1 tsp dry mustard
In a small bowl, combine all ingredients until well blended. (Also good over grilled or broiled hamburgers.)
*Nancy’s Ketchup-Topped Meatloaf
1 ½ lbs ground beef
¼ cup 2% or whole milk
½ cup fine dry bread crumbs
1 packet dry onion soup mix
1 TBLS Worcestershire sauce
1 medium egg
Ketchup
Pre-heat oven to 350 degrees. In a large bowl, gently combine beef with bread crumbs, milk, soup mix, Worcestershire sauce and egg. Form into a loaf and place in a greased loaf pan. Top with any desired amount of ketchup. Bake for 45 to 50 minutes. Serves 4.
June’s Celery Soup Meatloaf
1 ½ lbs ground beef
1 medium egg
2 to 3 slices white bread, crumbled
1 TBLS onion powder
1 can condensed cream of celery soup, divided
Pre-heat oven to 350 degrees. In a bowl, gently combine meat with egg, bread and onion powder. Spread a thin layer of soup in the bottom of a greased loaf pan. Add a layer of meat mixture (about 1/3) on top. Spread that with another layer of soup and add another layer of meatloaf. Repeat once more layer. Top with remaining soup. Bake for 45 to 50 minutes. Serves 4.
Flatlander’s Beef Brisket
1 3-5 lb. beef brisket
2 TBLS vegetable oil
1 ½ tsp salt
½ tsp black pepper
1 large Bermuda or Spanish onion, sliced thin
3 to 4 cans Coca-Cola (add more for bigger cuts)
Heat oil in a Dutch oven or stock pot. Sprinkle beef with ½ tsp salt and ¼ tsp pepper, and brown in hot oil. Reduce heat. Pour in enough cola in to cover. Add onions and sprinkle beef with remaining salt and pepper. Bring to a boil. Immediately reduce heat to low. Simmer, covered, for 2 to 3 hours, or until meat is tender. Serves 4 to 6.
*Corned Beef & Cabbage
3 lbs point cut corned beef brisket
3 cups water (Can add more if needed)
1 medium green cabbage, cut into eighths
4 large carrots, peeled, cut in half lengthwise, and quartered
4to 5 medium red potatoes
2 bay leaves
1 ½ tsp celery seed
¼ tsp mustard seed (optional)
In a Dutch oven or stock pot, place meat in water (to cover, add more if needed). Bring to a boil. Reduce heat. Add vegetables and simmer, covered, for 2 to 3 hours. Before Serving, skim off fat and remove bay leaves. Serves 4 .
*June’s Meatballs
1 lb ground beef
1 ½ cups Minute Rice
½ tsp salt
¼ tsp black pepper
2 TBLS vegetable oil
1 tsp oregano
2 tsp onion powder
1 can condensed tomato soup
¼ cup water
In a bowl, gently mix together beef with rice, salt and pepper. In a separate bowl, blend tomato soup with water, oregano and onion powder. With the palm of hand, shape meat into uniform size meatballs. Heat oil in skillet and brown meatballs. Reduce heat. Pour tomato soup mixture over meatballs, cover and simmer over low heat for 30 to 35 minutes. Serve with green vegetable and fresh mashed potatoes. Serves 4 to 6.
Tagliarini
1 lb lean ground beef
2 medium yellow onions, chopped
2 small green bell peppers, chopped
2 16 ½ oz. cans, diced tomatoes
1 small can, pitted black olives, sliced
1 15 ½ oz can, cut green beans, OR whole kernel corn, drained
1 tsp garlic powder
1 small can, tomato sauce
1 tsp dried oregano
½ tsp dried basil
¼ pound mild cheddar cheese cubed
¼ lb Pepperoni cheese, or American cheese, sliced
½ package wide egg noodles
In a dutch oven, brown ground beef with onions and peppers, until vegetables are soft. Drain. Stir in tomatoes, olives, green beans or corn and garlic powder. While meat is cooking, cook noodles according to package directions. Briefly rinse in cold water and drain. Pre-heat oven to 350 degrees. Stir noodles and cubed cheese into meat. Turn meat mixture into a large greased casserole dish. Pour tomato sauce into a small bowl. Stir in oregano and basil, until well-blended. Pour half the sauce over the meat. Lay cheese slices over top the sauce/meat, and top cheese with remaining sauce. Bake for 40 to 45 minutes. Serves 4 to 6.
Pizza-flavored Meatloaf Pie
1 ½ lbs ground veal
2 tsp onion powder
½ tsp garlic powder
1 cup tomato sauce
1 TBLS oregano
1 tsp salt
1/3 tsp black pepper
2 to 3 green pepper rings
½ small yellow onion, sliced
3 oz mozzarella cheese, shredded
Pre-heat oven to 425 degrees. In a bowl, gently mix together meat, garlic powder, onion powder, salt and pepper. Press meat into the bottom and sides of a greased pie plate. Bake for 15 minutes. Meanwhile, in a separate bowl, mix oregano with tomato sauce. Lay pepper rings on top of meat. Add a layer of sliced onions. Pour sauce over meat and sprinkle top with cheese. Continue baking for 20 to 25 minutes longer.
*Stuffed Veal Peppers
8 medium green peppers, seeded and halved lengthwise
Approx. 2 lbs ground veal (about 2 oz. less than 2 lbs. works best)
1 large egg
1 small yellow onion, chopped
1 individual packet, instant beef broth
1/8 tsp black pepper
dash, garlic powder
dash, oregano
6 oz. tomato sauce-, divided
Wash green pepper halves. Pre-heat oven to 350 degrees. In a bowl, gently blend together veal, egg, onion, instant broth, black pepper, garlic powder and oregano. Blend in 2 oz. of the tomato sauce. Pile meat mixture lightly into peppers. Arrange peppers in a lightly greased baking dish. Pour remaining tomato sauce over peppers. Cover tightly with aluminum foil and bake for 1 hour. Serves 4 to 8.
Veal Parmigana
1 lb veal, sliced into 8 pieces, 1/8 inch thick
1 medium yellow onion, chopped
1 clove garlic, crushed
1 TBLS olive oil—plus 5 TBLS
1 1 lb can whole tomatoes
1 8 oz. can tomato sauce
1 ¼ tsp salt
¼ tsp black pepper
½ tsp oregano
¼ tsp dried basil
1 medium egg, slightly beaten
1/3 cup fine dry Italian seasoned or plain bread crumbs
2/3 cup grated parmesan cheese
½ lb part-skim mozzarella cheese, sliced thin
½ cup chopped parsley (optional)
Pre-heat oven to 350 degrees. Heat oil in a 2 qt. saucepan. Cook onion and garlic in1 TBLS of oil, until onion is soft. Stir in tomatoes, tomato sauce, salt, pepper, oregano and basil. Simmer over low heat, stirring occasionally, for 30 minutes. Meanwhile, Mix parmesan cheese with bread crumbs until thoroughly blended. Dip veal slices in beaten egg and coat with crumb mixture. Heat 5 TBLS of oil in a separate skillet. Carefully add veal to skillet and cook until both sides are richly brown and tender. Remove and drain. Arrange veal in a 12” X 7 ½ “ X 2” baking pan. Cover with 2/3 of the tomato mixture. Arrange mozzarella slices on top and sprinkle with parsley, if desired. Bake for Bake for 30 to 35 minutes. If desired, serve with pasta mixed with garlic, olive oil and parmesan cheese and a tossed green salad. Serves 4 to 6.
*Nancy’s Veal Stuffed Cabbage
2 lbs ground veal
1 medium head green cabbage
1 large sweet or yellow onion, coarsely chopped
3 to 4 cans chicken broth (add water if more liquid needed)
½ tsp salt
¼ tsp black pepper
dash, nutmeg (optional)
¼ tsp dried thyme, crumbled
2 cups tomato sauce, divided
1 TBLS granulated sugar
2 TBLS lemon juice
In a large saucepan, cook cabbage and onions in enough broth to cover. Bring to a boil and cook for 5 minutes. Drain, retaining onions in pot. Remove cabbage and carefully separate leaves (when cooked enough to do so). In a bowl, gently combine veal with salt, pepper, nutmeg, if desired, and ½ cup of the tomato sauce. In a separate bowl, combine remaining tomato sauce with dried thyme, sugar and lemon juice, until well blended. Lay out cabbage leaves. Place equal amounts of veal on each leaf. Roll up leaves and securely fasten with toothpicks. Place cabbage in saucepan with onions. Pour over tomato juice mixture, cover and simmer over low heat 30 to 45 minutes, or until meat is done and cabbage is tender. Serves 4 to 6.
Veal Birds
6 thinly sliced veal cutlets (about 1 ½ lbs.)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
2/3 cup carrots, finely grated
2/3 cup celery, peeled and finely chopped
1 cup sweet or yellow onion, chopped—divided in half.
½ tsp dried rosemary, crushed
¼ tsp marjoram.
1 ½ cups beef broth from base or bouillon.
Pre-heat oven to 425 degrees. Season both sides of cutlets with salt, pepper and garlic powder. In a bowl, combine carrots, celery and ½ cup onion with rosemary and marjoram. Spoon equal amounts of vegetable mixture onto each veal slice. Roll up and securely fasten with toothpicks. Sprinkle remaining onions over meat. Bake for 30 to 35 minutes, or until golden brown. Lower oven temperature to 350 degrees. Pour broth over meat and continue baking for 45 to 50 minutes longer. Serves 6.
The tomato beef stew sounds interesting–I’ve never thought of adding tomato soup to beef stew–I’ll have to try that next time I cook stew–