Archive for ‘Beef’

August 15, 2010

Beef and Vegetable Stir Fry

Evelyn, June 82

  • 1 lb. beef (round steak)
  • 1 ½ c. broccoli cut in 1” pieces
  • 3 medium carrots, bias-sliced
  • 1 tsp. corn starch
  • 1 tsp. salt
  • ½ tsp. sugar
  • 2 tbsp. soy sauce
  • 2 tbsp. dry sherry
  • 2 tbsp. cooking oil
  • 1 medium onion, cut in thin wedges
  • 5 oz (1 cup) frozen peas (thawed)
  • ½ c. water chestnuts (drained and thinly sliced)
  • ½ c. bamboo shoots, halved lengthwise
  • Deep fried rice sticks (?) or hot cooked rice

Partially freeze beef; slice very thinly across the grain into bit-size strips. Cook broccoli and carrots, covered, in boiling salted H2O 2 mins; drain. Mix cornstarch, salt, and sugar; blend in soy sauce and sherry. Set aside. Preheat a wok or large skillet over high heat; add oil. Stir fry broccoli, carrots, and onion in hot oil for 2 mins or till crisp tender. Remove from wok. (Add more oil, if necessary). Add half the beef to hot wok; stir-fry 2-3 mins or till browned. Remove beef. Stir fry remaining beef 2-3 mins. Return all meat to wok. Add peas, water chestnuts, and bamboo shoots. Stir soy mixture into wok. Cook and stir till thickened. Return broccoli, carrots and onion to wok; cover and cook 1 min more. Serve atop rice. Serves 4-6.

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August 15, 2010

Magic Stew

Marie Funk

  • 2 lbs. cubed stew meat
  • 2 onions
  • 2 stalks celery, sliced
  • 3 potatoes, cubed
  • 2 tsp. salt
  • 2 tbsp. sugar
  • ¼ tsp. pepper
  • 2 ½ tbsp. min tapioca

Place meat in the bottom of a roaster or casserole. Arrange veggies on top of meat in order given. Combine salt, sugar, pepper and min. tapioca and sprinkle over veggies. Drizzle with juice, water, or broth. Cover with tin foil so that no steam escapes. Bake at 250 for 5 hours. DO NOT PEEK during cooking time. (I always increase the amount of veggies). This is truly a magic stew, It’s very delicious and oh! so tender – Enjoy! It’s good for anyone who works and comes home to supper ready.

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August 15, 2010

Nick’s ‘No-Peek’ Oven Beef Stew

Senator Nick Theodore – From one of Barb Walker’s books.
Grandma: “I took that from one of Barb’s books. I’ve never made it, but I thought, if it’s his recipe, it’s gotta be good!”

  • 1.5 lbs cubed beef stew meat
  • 5 spuds, peeled and cubed
  • 1 tbs. sugar
  • 2 c. water
  • 5 carrots, peeled and cubed
  • 2 c. diced celery
  • 4 tbsp. min. tapioca (minit; quick-cooking)
  • 1.5 c. tomato juice or 1 can tomato soup

Combine all ingredients in roasting pan with lid. Bake at 275 for 3.5 hours. DO NOT OPEN OVEN DOOR.

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August 15, 2010

Tourtiere (French Canadian Meat Pie)

Kay Hendricks

  • ½ lb. ground veal
  • ½ lb. ground pork
  • 1/3 c. chopped onion
  • ¼ c. water
  • 1 tsp. salt (scant)
  • ¼ tsp. pepper
  • ½ can mushroom soup
  • 1 recipe pastry

Combine all ingredients together in a saucepan. Cook over medium heat until meat has lost its pink color but is still moist; cool. Pour meat mixture into pie shell, cover with top curst, slit centre, flute edges. Bake in hot oven (425) for 20-25 mins or until browned. May be frozen and re-heated.

Eva’s note: “Delicious,” says my sister-in-law, Kay. She ought to know for she is one of the best cooks. She also says to drain the meat after cooking but not to press out any fat or juice. Can be made as individual pies. Do not bake too brown if intend to freeze.

N.B: Add the mushroom soup after browning meat. For a variation, add 1 stalk finely chopped celery.

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August 15, 2010

Beef Roast

Meta Epp — an old school pal of Eva’s

Coat roast in flour and brown in 2 tbsp. oil. For sauce:

  • 1 c. chopped onion
  • 1 can (8 oz. tomato sauce)
  • ½ c. water or more
  • ½ tsp. pepper
  • 1 tsp. each celery seed, cumin, beef cube, salt

Combine sauce ingredients, put around roast. Bake, in a Dutch oven, in a low oven for 3-4 hours. When roast is removed, gravy can be made by putting ¼ c. flour and 1 c. water into sauce (may need more H2O). Serve over rice.

August 15, 2010

Irish Beef Stew

Morning Star, March 14, 2010

  • 2-3 lbs. stewing beef, trimmed
  • ¼ c. margarine or vegetable oil
  • all-purpose flour
  • 2 medium onions, rough-chopped
  • 1 small head garlic, peeled and chopped
  • 1 c. celery, sliced
  • 2 bay leaves
  • 2 sprigs thyme, rosemary, and (sage, optional)
  • salt and pepper to taste
  • ½ c. red wine
  • 3 c. beef broth
  • 4 large carrots, sliced in 1-inch pieces
  • 4 large red-skinned or white potatoes, peeled and cut into 1-inch chunks
  • 12 small boiling onions, halved
  • 1 ½ cups chopped turnip (rutabaga)

Dredge beef chunks in flour. Melt margarine or oil in large thick-bottomed stew pot; add beef and brown well on all sides at a medium-high heat; add more oil if needed. Remove beef from pan with slotted spoon, and set aside. Turn heat to medium, add onions, garlic, and celery to the pan and sauté until softened and lightly golden, about 7 or 8 minutes. Add salt and pepper to taste; then bay leaves, thyme, rosemary, and sage if using. Stir 1 minute then add red wine and broth, being sure to scrape all the bits from the pan into the mixture.

Bring the mixture to a boil, then turn heat down to low, cover, and simmer gently for an hour. After an hour, add carrots, potatoes, onions, and turnip. Add more water or broth to just barely cover vegetables. Simmer gently until the vegetables are tender; about 30 minutes. Discard thyme sprigs and bay leaves. Stir in parsley and adjust the salt and pepper to taste.

Ladle into warm individual bowls and serve. Serves 6. Note: if desired, thicken with water and flour mixture.

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August 14, 2010

Barbecued Spare Ribs

Marie Funk [nee Friesen] — March 10/ ‘81

  • 4 lbs. spare ribs
  • 2/3 c. unsweetened grapefruit juice
  • ½ c. brown sugar
  • 2 tsp. cornstarch
  • 1 tsp. salt
  • 1 tsp. curry powder
  • 1/8 tsp. ground allspice

Roast ribs at 325 for 1 ½ hours. Make sauce. Add sauce the last 30 mins. Close roaster for this time.

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August 14, 2010

Spaghetti and Meat Balls

  • 1 lb. beef
  • ¼ tsp. salt
  • 1 egg
  • pepper
  • ½ c. crumbs
  • 2 tbsp. grated Parmesan cheese

For Sauce:

  • 3 tbsp. oil
  • ½ c. minced onion
  • ¼ c. diced green pepper
  • ½ can mushrooms plus juice
  • 1 can (15 oz.) tomatoes
  • 1 can tomato paste
  • ½ c. water
  • 1 tsp. salt
  • ¼ tsp. each sage, oregano and thyme
  • pepper

Fry meat balls in oil. Add onion, green pepper, cook till tender. Add remaining ingredients. Simmer till sauce thickens, about 30 mins. Serve with spaghetti.

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August 14, 2010

Round Steak Chinese Style

  • ½ lb. round steak
  • 2 tsp. flour
  • 1 can consommé (beef broth)
  • 1 tbsp. soya sauce
  • 1 c. celery
  • ½ c. onions
  • 1 c. mushrooms
  • 1 c. ground pepper

Cut meat into thin strips. Brown in oil. Stir in flour. Add con. and soya sauce. Heat and add veggies. Simmer 10 mins, and serve with rice.

August 14, 2010

Porcupine Balls

  • 1 lb. hamburger
  • 1 slice bread (approximately)
  • ½ c. milk
  • 1 egg, beaten
  • salt and pepper
  • 2 c. tomato juice (or soup)
  • ¼ c. uncooked rice
  • onion (a wee bit)
  • chopped parsley

Soak bread crumbs in milk, add beaten eggs, mix with meat and dry ingredients (everything except tomato juice). Shape into patties and place in greased baking pan. Pour the tomato juice over and bake at 350 for 1 ½ hours. (Gravy can be made by adding cream or canned milk to juice).

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