CookWomanFood.com » Beef

Meatloaf-an Oldtime Favorite

admin — Sun, 13 Mar 2011 14:51:18 +0000

Meatloaf is often the butt of many jokes, but in reality it is a very tasty dinner if prepared correctly. I have been using this recipe for years and it has never failed me. The best thing about meatloaf: there is no problem getting rid of the leftovers. They make perfect sandwiches, especially when topped with a hot pepper relish. The leftovers can also be chopped up and added to your favorite tomato sauce and served over pasta, tortellini, or any pasta concoction desired. Best of all, it is easy to make and is perfect when accompanied with au gratin potatoes and a favorite vegetable. I love it served with a baked yam or sweet potato. What is not to love about this comfort food? Substitute the beef for ground turkey. Still delicious!! For something a little extra special, make the meat mixture, pat it out in a rectangle, sprinkle with chopped spinach that has been squeezed out, and roll it up. Put in the dish and top with a tomato sauce, and bake the same as below! Try topping it with a couple of slices of bacon. Very tasty. Very nice. Mmmm.

Meatloaf

1 pound 85% lean chopped beef
1/2 cup Italian bread crumbs
1 egg
1/4 cup milk
salt and pepper to taste
parsley flakes
1/4 cup chopped onion
1 clove minced garlic
3 tbsp. of tomato sauce
1 tbsp. Montreal steak seasoning

1. Mix all ingredients. Shape into a ball and place in a glass casserole dish.
2.Bake,uncovered, in a 350* oven for about 1 1/4 hours.

Baked Stuffed Zucchini

admin — Mon, 16 Aug 2010 22:44:44 +0000

Zucchini time is here. This is such a versatile vegetable as it can be part of every meal. Cook it in a sweet bread, a stew, by itself, or baked as an entree for dinner. There are also many varieties of zucchini. My neighbor, Lise, gave me a very huge zucchini and informed me that it was perfect for baking as its shell was not very hard. Hmm. The tastiness of this recipe comes from the hot sausage and the bacon slice on top. CookManFood would enjoy this recipe! This zucchni, as will all of them, is perfect for baking muffins, breads, or even a chocolate coconut zucchini cake. Mmmmmm.

Baked Stuffed Zucchini

1 large zucchini, cut in half and deseeded (scoop out the seeds to make a boat)
1/2 lb. lean ground Angus beef
2 slices bacon, not cooked
3 hot Italian sausages with the casings removed
1 tbsp. fresh parsley
2 cloves garlic
1/2 small onion, minced
1/2 cup Italian breadcrumbs
1/4 cup milk
1 egg
salt and pepper
1 tsp. dry basil
2 cups tomato sauce

1. Preheat oven to 350*.
2. Mix all ingredients, except the bacon, tomato sauce, and zucchini, in a bowl.
3. Fill the zucchini and place in a baking dish. Top with 1 cup tomato sauce. Place one slice of bacon on each half.
4. Add boiling water to the baking dish, (about 1/2 inch).
5. Bake for 1 hr. Remove and top with cheese if desired. Add more sauce on top or to the sides of the zucchini if dried out.

Flavorful Weekend Pot Roast

admin — Sat, 06 Feb 2010 21:51:54 +0000

Brr. It is a tad on the nippy side today. Perfect day for staying inside and making a flavorful dinner. I love to prepare meals that take a while to cook, adding a tantalizing aroma to the air and heat to the room. I know that this recipe is cooked on the stovetop, but just the fact that the stove is constantly working makes it seem like the room is warmer. Trust me, it’s a mental thing going on here. Though, in fact it probably does add a little heat to the kitchen. This recipe calls for red wine. I used Emeril’s beef broth as it had the lowest sodium content. I served this with a nice rustic loaf of bread. Very good.

Delicious Flavorful Weekend Pot Roast

3 to 4 pounds of beef chuck or meat desired
1/4 cup flour
1 teaspoon sea salt
1 tbsp. Montreal steak seasoning
4 thyme sprigs or 1 tsp. crushed thyme
3 cloves garlic, minced
1 teaspoon freshly ground black pepper
1 tablespoon cannola or olive oil
4 cups low sodium beef broth or water
4 medium potatoes
4 carrots
1 small turnip
1 medium yellow onion

1 cup beef broth
1 tbsp. cornstarch

Directions:
1. Wash, pare, and cut up vegetables.(potatoes, carrots, turnips)
2. Place beef, 1/4 cup flour, salt, Montreal seasoning, pepper, and dried thyme in a large food storage bag and toss to coat.
3. Heat oil in a large pan.
4. Add the beef and brown on all sides.
5. Add 3 cups of beef broth and bring to a simmer. Add in onions and garlic. Reduce heat to low, cover, and simmer for 2 1/2 hours.
6. In a separate pan, cook the turnips and carrots in 1 cup of the reserved beef broth. When cooked, remove from broth and add to pot roast.
7. Place the diced potatoes directly into the pot roast to cook, about 40 minutes before the meal will be eaten.

For a thicker broth: Add 1 tbsp. cornstarch to the broth that the vegetables were cooked in. Mix thoroughly. Stir into the pot roast. Let the pot roast cook on low for another 1/2 hour.

Autumn Beef Stew in a Pumpkin

admin — Wed, 07 Oct 2009 22:52:58 +0000

Here is a new way to serve beef stew. It looks incredible, is definitely an eye catching display, and is not that difficult to make. I cannot take credit for making this, only for taking the picture. One of my colleagues, Brigitte, made this for yesterday’s feast of feasts. She said it really wasn’t difficult to make, with the worse probably being the carving of the pumpkin. With the correct tools, even that can be completed with ease. Doesn’t it look spectacular? Basically, you make a beef stew in a dutch oven, simmer it for a couple hours, clean out a pumpkin, put the beef stew in it, and bake it! The first Beef Stew recipe is mine, the one that I have used for about, well let’s just say for many years. Thanks Brigitte for a great fall dish!

Autumn Beef Stew in a Pumpkin (Em”s Beef Stew)

2 lbs. of beef tenderloin
3 tbsp. unbleached flour
3 tbsps. of cannola oil
1 cup water
3 large potatoes
4 carrots
1 small turnip
2 large stalks celery
1 tbsp. minced garlic
1 onion
1 tsp. salt
1 tsp. pepper
1 can diced tomatoes
1 pumpkin

1. Chop the vegetables into bite sized pieces.
2. Mix the flour with the salt and pepper, dredge the beef in the flour, then brown the beef in 2 tbsps. oil.
3. Add the water, vegetables, salt, and pepper.
4. Cover and simmer for about 2 hours. Stir in the tomatoes.
5. Clean the pumpkin, keeping the top for later. Place in a shallow baking pan.
6. Spoon in the beef stew, replace the pumpkin top, brush the outside of the pumpkin with 1 tbsp. oil, and bake for about 2 hours in a 325* oven. Do not overbake!!

Beef Tenderloin on the Grill

admin — Mon, 03 Aug 2009 13:11:23 +0000

Walking through the neighborhood last evening actually determined what dinner would be. I was taking my usual jaunt when, poof, it hit me like a ton of bricks: the aroma of barbecued beef and chicken. It is interesting how smells and memories stimulate the appetite. Studies have shown that appetites are increased when pleasant aromas are present. I have issues with studies as usually one study can disprove another. However, did you ever get a whiff of home baking bread? That one is enough to send me over the edge! Cinnamon, there’s another one. Unfortunately for me the list of appetite enhances is endless. I guess that is why I have to keep walking in the neighborhood! BTW, the barbecue beef I had was beef tenderloin, sprinkled with some Montreal Steak seasoning. Simple, easy to prepare, delicious to eat!

Shish Kabobs for Sunday’s Best

admin — Sun, 19 Jul 2009 23:46:30 +0000

Summer Sundays are the best time for a grilled dinner, especially after a day of yard work and pool time. I love an easy to prepare, delicious to eat dinner. Shish Kabobs fall into this category. They are relatively easy to make, a little cutting, slicing, and possibly dicing and then marinading. That’s it for a few hours until it’s time to skewer everything. Here’s the best part: my husband is the grill master so I don’t have anything else to do except make rice pilaf and decide what beverage would be best to accompany this meal.

Shish Kabobs
2 lbs. meat (beef tenderloin, boneless chicken thighs)
1 lb. whole mushrooms
2 peppers
2 large onions
20 cherry tomatoes
2 zucchinis
2 summer squash

Cut meat and vegetables and marinate in marinade for about 4-6 hours.
Place meat and vegetables on skewers.
Grill til cooked.

Marinade for Chicken or Beef Shish Kabobs
6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano

Directions
Combine all ingredients in small bowl and whisk to blend.
Season to taste with salt and pepper.
Refrigerate.

Beef Stroganoff

admin — Sun, 10 May 2009 16:03:58 +0000

Beef Stroganoff is one of those dinners that I occasionally make when I want something delicious, yet not too time consuming to make. The weather last night was damp, drizzly, and raw. I had planned to have steaks on the grill but I couldn’t blame my husband for not wanting to venture out onto the deck to cook, so I made Beef Stroganoff. Great alternative choice I might add. I always use a tender cut of beef, usually tenderloin, and fresh mushrooms, onions, and garlic.

Beef Stroganoff

1 lb. tenderloin, 1 inch thick
1 lb. fresh, sliced mushrooms
1 onion, chopped
1 clove garlic, minced
salt, pepper, or steak seasoning (I used Montreal Steak Seasoning)
butter
beef gravy
egg noodles

1. Fry the seasoned steak in some butter in a hot cast iron pan to medium rare.
2. Remove from pan, drippings included.
3. Saute the mushrooms, onion, and garlic. Add 1 cup beef gravy and stir.
4. Add the steak to the mushroom onion mix. Serve over egg noodles.