Barbequed Meatballs

1-½ pound Ground Beef
¾ cups Oats
1 cup Milk
3 Tablespoons Very Finely Minced Onion
1-½ teaspoon Salt
Plenty Of Ground Black Pepper, to taste
FOR COOKING MEATBALLS
1 cup All-Purpose Flour (coating For Frozen Meatballs)
Canola Oil
FOR SAUCE
1 cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4 Tablespoons (to 6 Tablespoons) Onion
1 dash Tabasco
Preheat oven to 350 degrees. Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes. After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

French Onion Salisbury Steak

Gussied up but really good. Cheese toasts?  That's toast with cheese melted on it.
4 Serves


1 1/4 lbs ground chuck
1/4 cup minced fresh parsley
2 tablespoons scallions, minced
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
2 cups onions, sliced
1 teaspoon sugar
1 tablespoon garlic, minced
1 tablespoon tomato paste
2 cups beef broth
1/4 cup dry red wine
3/4 teaspoon kosher salt
½ teaspoon dried thyme leaves
2 tablespoons all-purpose flour
4 cheese toasts
4 teaspoons minced fresh parsley ( garnish)
4 teaspoons Parmesan cheese, shredded

Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.

Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour. Heat 1 tablespoon oil in a saut

Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown.

Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, and then add the salt and thyme.

Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.

Serve steaks on Cheese Toasts with onion soup ladled over.
Garnish with parsley and Parmesan.é pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.

Baked Beef Brisket

Lots of flavor, cooked long and low, what's not to love? 
14 servings

While the typical southern grill master will look for a large, heavy, untrimmed beef brisket, it is more practical in this recipe to look for a three to five-pound beef brisket that has been moderately trimmed of excess fat.

 

A beef brisket that is too large or fatty will present problems in the oven; the least of which is its ability to fit in a roasting pan.

Note: Be sure the brisket you select is fresh. A corned-beef brisket will not yield good results.

Oven Baked Brisket in 3 Easy Steps

1. Peel and slice 1 whole onion.
2. Make the dry rub and the sauce.
3. Apply the seasonings to the brisket and bake.

Dry Rub Recipe for Barbequed Smoked Brisket

Ingredients:

• 2 tablespoons salt
• 2 tablespoons coarse black pepper
• 2 teaspoons cayenne pepper
• 1 teaspoon garlic powder

Instructions:

1. In a small bowl combine all dry rub ingredients.
2. Stir well to combine and set aside.

Sauce Recipe for Oven Smoked Beef Brisket

Ingredients:

• 4 tablespoons strongly brewed black coffee
• 4 tablespoons apple cider vinegar
• 4 tablespoons low sodium soy sauce
• 4 tablespoons liquid smoke
• 1 tablespoon Worcestershire sauce
• 1 tablespoon A-1 Steak Sauce

Instructions:

1. Combine all sauce ingredients in a pint or quart-sized jar with a tight fitting lid.
2. Cap the jar and give it a few vigorous shakes; set aside.

Oven Baked Beef Brisket Recipe

Pre-heat oven to 250°F.

1. Place the sliced onion in the bottom of a roaster pan large enough to accommodate the brisket.
2. Arrange the onions so that they are mostly in the center of the pan; so that the brisket will rest on them as it bakes.
3. With the dry rub, liberally season the brisket by rubbing the seasoning on every surface of the meat. Sometimes briskets have splits and folds. Make sure that every surface is well seasoned. It is expected that the entire dry rub recipe will be used on a four-pound brisket.
4. Place the seasoned brisket on the bed of sliced onions, fat side up.
5. Pour the entire smoking sauce recipe over and around the brisket.
6. Tightly seal the roasting pan with a sheet of aluminum foil or a snug-fitting lid.
7. Place in the center of pre-heated oven and bake for 4½ hours.
8. Remove from oven and allow brisket to rest for 20 to 30 minutes before slicing to enjoy.

Brisket is best when thinly sliced against the grain. It is delicious served with traditional barbeque fare such as potato salad, baked beans, and corn-on-the-cob.
If you are in the mood for something lighter, though, try it with a side of mustard greens, garlic bread and Waldorf Salad.

Hot Tamale Pie

An updated classic.

¾ lb. ground turkey or beef
1 cup chopped onion
¾ cup diced green bell pepper
¾ cup diced red bell pepper
4 cloves garlic, minced
2 teaspoons ground cumin
1 can (15 ounces) pinto or red beans, rinsed and drained
1 can (8 ounces) stewed tomatoes, undrained
2 canned chipotle peppers in adobo sauce, minced (about 1 tablespoon)
1 to 2 teaspoons adobo sauce from canned peppers (optional)
1 cup (4 ounces)  shredded Cheddar cheese
½ cup chopped fresh cilantro
1 package (8-1/2 ounces) corn bread mix
1/3 cup milk
1 large egg


Preheat oven to 400 degrees F. Spray 8-inch square baking dish with nonstick cooking spray.
Cook turkey, onion, bell peppers and garlic in large nonstick skillet over medium-high heat 8 minutes or until browned, stirring occasionally. Drain fat. Sprinkle turkey mixture with cumin.

Add beans, tomatoes with juice, chipotle peppers and adobo sauce, if desired. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes. Remove from heat; stir in cheese and cilantro.

Spoon turkey mixture evenly into prepared dish, pressing down to compact mixture.
Combine corn bread mix, milk and egg. mix just until dry ingredients are moistened. Spoon batter evenly over turkey mixture to cover completely.

Bake 20 to 22 minutes or until corn bread is golden brown. Let stand 5 minutes before serving.

Shepherd's Pie

Please use either fresh rosemary chopped fine or ground dried rosemary.  If you don't you'll feel like you're eating pine needles.

4 hearty serves　　

Take a large, deep frying pan and heat half the fat in it. Add the vegetables, and fry gently, until patched with brown. Scoop them out onto a plate.

Raise the heat under the pan and add half the ground beef. Pat it down flat and leave to fry without disturbing for several minutes until the underneath has browned properly. Then break it all up, turning it over. Repeat the browning process, and then lift the mince out of the pan with a slotted spoon. Repeat with the remaining mince.

Drain off excess fat (rinse it to rid it entirely of fat if you are so minded) and return the meat and vegetables to the pan. Sprinkle over the flour and stir for about 30 seconds. Add the herbs enough water to cover, the tomato ketchup and Worcestershire sauce. Season with salt and freshly ground black pepper.

Simmer for about 45 minutes - adding a little more water if it is drying out. By the time it is cooked, the meat should be succulent and thickened. Adjust seasoning, then tip into a pie dish and leave to cool.

While the mince is cooking, heat the oven to 425 degrees

Scoop the potato flesh out of the skins, and mash with 2 oz. of the measured butter and enough hot milk to give a mash which is fairly soft, but still hold its shape.

Dollop the mashed potato over the mince, then spread down lightly in an even layer. Use the prongs of a fork to make patterns on the surface. Dot with the remaining butter.

Bake for around 30 minutes until the top is browned and the juices from the meat are bubbling up round the edge.
　
　
　 and bake the whole potatoes in the oven until tender. Turn the heat down to 375 degrees.

2 tbsp bacon, fat (or dripping, or 1 tbsp sunflower oil and 1 tbsp butter)
1 onions, chopped
2 carrots, finely diced
2 sticks celery, finely chopped
1 bay leaf
3 sprigs fresh thyme or about a tsp. dried
1 sprig fresh rosemary, chopped or a tsp. dried ground
2 tbsp. parsley, chopped
1 ½ lbs. ground beef
1 tbsp. plain flour
2 tbsp. tomato ketchup
1 tbsp. Worcestershire sauce
1 pinches black pepper
For the topping:
2 lbs. potatoes, cooked in their skins
2 generous ounces butter
Scant 6 oz. milk
1 pinches nutmeg, freshly grated

French Dip

aka "Drip Beef"
Need  a hot roast beef sandwich for a crowd.  You can make this and freeze the beef if desired as well.  Good stuff.

One 6 to 8 lb. Beef roast (inside round)
one and one-half tsp. Salt
1 tsp black pepper
1 tsp. Oregano
1 tsp. Sweet basil
1 tsp. Rosemary
Dash Worcestershire if desired

Cut roast into 4 to 6 pieces, place in LARGE pot. Sprinkle with all of the dry seasonings; barely cover with water. Bring water to a boil, reduce heat; cover pot and simmer 6 to 8 hours or until meat is very tender. Remove meat and allow juices to cool until grease forms on top. Dip off all grease. Remove all fat from roast and cut or pull into thin strips.
To serve, return meat to juices and heat to serving temperature. This is where you will add Worcestershire if you like it makes for a slightly more bold flavor. Serve on heated French roll with a cup of juices for dipping. Complement with a side of horseradish sauce, sliced onions and a slice of swiss cheese.

Additional toppings are up to you,  sliced avocado, Swiss cheese, bacon are common. coleslaw onions pickles.Xtra bread for dipping please!

If you think you might run out of juice for dipping (which you might) have a can of beef broth on hand to augment the liquid from cooking the beef.

Beef Stroganoff

A wonderful homestyle version. 

2 lb. Sirloin or tenderloin
1 lb. Fresh mushrooms, sliced
1 c. minced onion
1/4 c. butter
2 Ten and one-half ounces) cans beef bouillon
1/4 c. catsup
2 small cloves garlic, crushed and diced
2 tsp. Salt
1/3 c. flour
2 c. sour cream
Rice for serving

Cut meat into bite-size pieces. In a skillet cook and stir mushrooms and onion in butter until onion is tender; remove mushrooms and onion. In same skillet brown meat lightly on both sides. Set aside 3/4 cup bouillon; add remaining bouillon, catsup, garlic and salt to skillet; stir to mix with meat. Cover and simmer 15 minutes. Blend reserved bouillon and flour; stir into meat mixture. Add mushrooms and oinion. Heat to boiling, stirring constantly; boil 1 minute. Stir in sour cream; heat to serving temperature. Serve over rice.
Makes 6 servings

A sprinkle of dried or fresh dill weed is to be admired-pass it at the table.

PEPPER STEAK

    

      I was over 30 before it dawned on me that not everybody ate this.  This is the version I grew up with.  Home in a bowl.  I categorize it as beef but it could be a soup or stew. 


1 lb. Sirloin cut into chunks or strips
2 Tbsp. vegetable oil
1/4 c. chopped onion-I like onions so I just use one whole onion
1 clove garlic
1 tsp. Salt
pepper
1 cup beef broth or water
3 cups of fresh tomatoes cut in eighths, or the equivalent in canned tomatoes  (include the juice)
1 large green pepper, sliced
2 Tbsp cornstarch
½ cup cold water
2 Tbsp soy sauce

Brown meat in oil slowly; add garlic and onion, salt, pepper beef broth or water; cover, simmer 25 minutes; add tomatoes, peppers and cook 10 minutes; combine cornstarch, water and soy sauce and add to meat. Cook five minutes more. Serve over rice or noodles.