spanish beef filling

1/2 lb ground beef
1/4 c thinly sliced green onion
1 clove garlic, minced
1 large tomato, peeled and chopped (1 c)
1 medium apple, chopped (1 c)
1/4 c finely chopped celery
1/4 c raisins
1 1/2 tsp vinegar
3/4 tsp salt
3/4 tsp oregano, crumbled
1/2 tsp sugar
1/2 tsp cumin
Dash of pepper

In skillet, cook beef, green onion and garlic until meat is browned and onion is tender. Drain off excess fat. Stir in remaining ingredients. Cover and simmer 20-25 min. To serve, spoon 14/ c of filling into pita or flour tortillas. Makes 2 c.

spiced beef filling

1/2 lb ground beef
1 medium onion, chopped
1 clove garlic, minced
1/2 c tomato sauce (half an 8 oz can)
2 tbsp snipped parsley
2 tbsp grated Parmesan cheese
1/4 tsp salt
1/8 tsp pepper
1/4 tsp cinnamon
1/8 tsp ginger

In skillet, cook meat, onion & garlic until meat is brown and onion is tender. Drain off fat and stir in tomato sauce, parsley, Parmesan and spices. Heat through and serve on pita, tortillas or chapatis.

meatballs stroganoff

1 lb ground beef
1/2 c milk
1/2 c fine breadcrumbs
1 tsp salt
1/8 tsp pepper
1 tbsp snipped parsley
3 tbsp butter
1 medium onion, diced fine
1/4-1/2 lb mushrooms, sliced
1/2 tsp paprika
2 tbsp AP flour
1 c consommé, beef stock or broth
1/2 c sour cream
1 tsp Worcestershire sauce
Salt and pepper to taste
Buttered noodles or rice

Combine beef, milk, breadcrumbs, salt, pepper and parsley. Blend well and shape into 1" balls. Melt butter to sizzling in a large frying pan and brown beef balls well on all sides. Remove meat; add onion and mushrooms. Sauté quickly. Sprinkle with paprika and flour and pour in consommé, stirring constantly. Cook until mixture thickens. Blend in sour cream. Return beef balls to pan, add Worcestershire sauce and salt and pepper to taste. Heat thoroughly but gently without boiling. Serve with buttered noodles or rice. 4 servings

individual meatloaves

1 lb ground chuck
1/2 c chopped onion
1 clove garlic, minced
3/4 tsp oregano, minced
1 tsp basil, crumbled
1 tsp salt
1/4 tsp pepper
1 c canned tomato sauce

Combine ingredients and mix well. Press into 12 medium sized muffin pan cups. Bake at 450ºF for 20 min. 4 servings

cabbage rolls

Large head of cabbage
2 tbsp fat
2 onions, sliced
3 c canned tomatoes
3 tsp salt
1/2 tsp pepper
Beef bones
1 lb ground beef
3 tbsp uncooked rice
4 tbsp grated onion
1 egg
3 tbsp cold water
3 tbsp honey
1/4 c lemon juice
1/4 c seedless raisins

Pour boiling water over the cabbage to cover and let soak for 15 min. Remove 12 leaves carefully; if leaves are small, use 18. Heat the fat in a deep heavy saucepan. Lightly brown the onions and add the tomatoes, half the salt and pepper and all the bones. Cook over low heat for 30 min. Mix together the beef, rice, grated onion, egg, water and the rest of the salt and pepper. Place some of the meat mixture on each cabbage leaf. Tuck in the sides and roll up carefully. Add to the sauce. Cover and cook over low heat for 1 1/2 hours. Add the honey, lemon juice and raisins, then cook 30 min longer. Serves 4-6 as a main course and 12 as a first course.

You can replace some or all of the meat with soaked bulgur.

round steak roll-ups

  1. Cut 1 lb round steak into 3x4" pieces. Pound thin with hammer.
  2. Make a regular stuffing and put on steak. Roll up and tie with string.
  3. Brown lightly in oil or butter with a small chopped onion.
  4. Slice 1-2 carrots and add with salt, pepper, a pinch of thyme and a small bay leaf. Add 1 cup or more of beef broth.
  5. Cover and simmer 1 1/2 hours.
  6. Thicken gravy with flour and water.

This is one of Mother's recipes.

beef burgundy casserole

25 mL butter
250 mL chopped onion
50 mL chopped celery
50 mL chopped fresh parsley
250 g button mushrooms (about 500 mL)
750 g boneless round steak
3 tbsp vegetable oil
375 mL beef stock
125 mL red wine
15 mL tomato paste
1 mL thyme
25 mL AP flour
Salt & pepper
In heavy skillet over medium heat, melt butter; add onions, celery and parsley. Cook, stirring, until onions are softened, about 2 min. Push to side of skillet and add mushrooms; cook, stirring, until mushrooms are golden, 3-4 min. With slotted spoon, transfer vegetable mixture to 13x9" baking dish and set aside.
Cut beef into 1 1/2" cubes. In same skillet, heat oil over ,medium-high heat; cook beef in batches until browned all over. Transfer to vegetables in baking dish.
Combine stock, wine, tomato paste and thyme; set aside. Stir flour into pan drippings in skillet; gradually whisk in stock mixture and bring to boil. Cook, stirring, until slightly thickened and smooth, 3-4 min.
Pour sauce over beef and vegetables. Season with salt and pepper to taste. Cover and bake at 350ºF for for 40-45 min or until meat is tender. Let cool, cover and freeze.
Transfer to fridge the night before serving. Bake covered at 325ºF for 40-45 min or until heated through and bubbly. Serve with buttered egg noodles and a Romaine and Boston lettuce salad with cherry tomatoes. 4-6 servings

chinese beef jerky

3 lb flank steak


1/2 c light soy sauce
4 1/2 tbsp honey
4 1/2 tbsp dry sherry
4 large garlic cloves, minced    Dash of pepper
1 1/2 tbsp minced fresh ginger
1 1/2 tbsp sesame oil
1 1/2 tbsp crushed red pepper

Cut meat in half lengthwise and slice diagonally crosswise in paper-thin strips 1 1/2-2" wide and 4" long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate).

Preheat oven to 250°F. Line two large baking sheets with foil and set racks of meat on top. Arrange meat on racks in a single layer. Bake 30 minutes. Reduce to 200°F and turn meat over. Bake for another 30 minutes.

Reduce to 175°F and bake for 40 minutes (meat should be lightly browned but not burned). Let meat continue to dry on racks at cool room temperature overnight. Pack into jars.        Makes 36 pieces

indonesian beef saté

2 lb flank steak, sliced crosswise into 1/8" thick strips
1/4 c vegetable oil
1 c finely chopped onion       
1 tbsp peanut butter
4 garlic cloves, minced
4 tsp chili powder
1 tbsp turmeric
1 tsp grated fresh ginger
1 tsp brown sugar
3/4 c water
1/2 tsp finely grated lemon peel

Heat oil in skillet and add onion, garlic and ginger. Sauté until soft. Add remaining ingredients (except meat) and stir. Reduce heat and simmer 2 minutes. Add meat, stirring to coat well. Remove from heat and let stand until room temperature. Thread meat onto skewers, weaving strips in and out to pack tightly. Cook meat 3-4" from broiler, basting once with any remaining marinade, until crisp and brown, about 3 minutes each side.

grilled orange-sesame beef and noodle salad

1/4 c soy sauce       
2 tbsp toasted sesame oil       
2 tbsp vegetable oil
2 tbsp rice vinegar
2 tbsp orange juice
1 tbsp minced fresh ginger
2 cloves garlic, minced
1 1/2 tsp grated orange rind
1 1/2 tsp sugar
1 tsp Asian chili paste (or to taste)
1 1/4 lb flank steak or thick cut sirloin tip
8 oz spaghettini or linguine
3 c small broccoli florets
1 large red pepper cut into thin 2" strips
4 green onions, chopped
1/3 c chopped cilantro (fresh coriander)

Combine soy sauce, sesame oil, vegetable oil, rice vinegar, orange juice, ginger, sugar and chili paste. Place steak in a heavy plastic bag and set in a bowl. Add 1/3 c of the dressing; squeeze out air and seal securely. Let marinate for up to 4 hours or overnight in the refrigerator.

In large saucepan of boiling salted water, cook pasta until almost tender. Add broccoli; cook for 1 minute or until tender-crisp and bright green. Drain; rinse under cold water; drain well.

In large serving bowl, combine pasta, broccoli, red pepper and green onions. Add remaining dressing and toss to coat. Cover and refrigerate for up to 4 hours. Bring to room temperature before serving.

Place steak on greased grill over medium-high heat or in stovetop grill pan. Cook for 7-8 minutes on each side or until browned on outside and still pink inside. Transfer to cutting board. Let rest for 10 minutes; cut on the diagonal into thin slices. Add beef and cilantro to pasta mixture; toss gently.

beef tenderloin with horseradish whip

2 1/2 lb beef tenderloin or eye of round roast
1 c marsala or dry sherry   
1 med onion, quartered
2 beaten egg yolks
2 tbsp prepared horseradish
1 tbsp water           
1 tbsp butter/marg
1/2 tsp sugar
Dash of salt
1/2 c whipped cream
1 - 14oz can artichoke bottoms, drained
Fresh sage for garnish

Place meat in a plastic bag; set in a deep bowl. Combine marsala and onion. Pour over meat in bag. Close bag and chill overnight, turning bag once or twice to distribute marinade. Meanwhile, in a small saucepan combine egg yolks, horseradish, water, butter, sugar and salt. Cook and stir over low heat 2 minutes or until sauce is thickened. Remove from heat. Stir mixture well; cool.

Beat cream until soft peaks form (tips curl). Fold into horseradish mixture and chill. Before roasting, drain meat (reserve marinade for another use) and pat dry with paper towels. Place meat on rack in a shallow roasting pan. Insert meat thermometer. Roast meat, uncovered, at 425ºF until thermometer registers 140ºF. Let stand 15 minutes before slicing. Arrange meat slices on a serving platter. Dollop horseradish mixture atop artichoke bottoms; arrange on platter with meat. Garnish with fresh sage.

grilled beef tenderloin with horseradish sour cream and red onion marmalade

3/4 lb beef tenderloin, cut into 1" cubes
8 6" bamboo skewers
1 tbsp cracked black pepper

horseradish sour cream

4 tsp prepared horseradish
1/2 c sour cream
1/2 tsp Worcestershire sauce

red onion marmalade

1 c thinly sliced red onion
1 tbsp olive oil
1/4 c dry red wine
1/4 c cranberry juice cocktail

Stir together horseradish sour cream ingredients; cover and chill.

Cook red onion in oil over medium -low about 12 min or until onion is very soft and begins to turn golden brown. Add wine and cranberry juice cocktail. Boil gently 2-3 min or until three-fourths of the liquid has evaporated. Cool to room temperature.

Soak skewers in water for 30 min. Place 3 pieces of beef on each skewer, leaving 1/4" space between pieces. Roll in pepper. Grill directly over medium coals 4" from heat for 12-14 min (or broil 3" away from heat for 6-8 min) or until desired doneness, turning once halfway through the cooking.

To serve, spoon some horseradish sour cream onto each small plate (illustration showed several diagonal dashes of the cream). Place skewer on plate and spoon some of the red onion marmalade on the side. Makes 4 servings

flank steak with fresh tomato sauce

250-300 g flank steak, trimmed
1/3 c olive oil
1 1/2 tbsp lemon juice
1/2 tsp minced garlic
1/2 tsp coarse salt
2 drops red pepper sauce
Freshly cracked pepper
1 1/2 lb ripe plum tomatoes, peeled, seeded & finely chopped
3/4 tsp coarse salt
2 tbsp chopped fresh herbs (tarragon, basil, mint, parsley or combination)

Slice steak into strips about 1/8-1/4" thick across the grain, holding sharp knife at an angle.  Allow 3 slices (40-50 g) per first course serving, 6 slices (80-100 g) per main course serving.  Arrange in single layer in shallow pan or baking dish.  Combine oil, lemon juice, garlic, 1/2 tsp salt, red pepper sauce & pepper in small bowl and blend well.  Pour 2 1/2  tbsp over meat (reserve  remaining marinade) and turn slices to coat both sides.  Let stand at least 30 min or refrigerate overnight.  Place tomatoes in strainer.  Stir in salt and let tomatoes drain at least 30 min, shaking strainer occasionally.  Transfer tomatoes to saucepan, add remaining marinade and 1 1/2 tbsp herbs.  Season with salt and pepper.  Warm over low heat.  Preheat oven to 450 F Sprinkle ovenproof plates lightly with salt  and pepper.  Press meat lightly to remove excess marinade.  Arrange meat in centre of plates,  leaving 3/4" between each slice.  Sprinkle lightly with salt and pepper.  Bake 2 1/2-3 min.. Remove plates from oven and spoon about 1/3 c of the heated sauce around each serving.   Sprinkle with remaining herbs and serve immediately. 2-3 main servings

This made me feel so grown up the first time I made it. Don't know why, really.

stuffed flank steak

2 flank steaks, about 1 kg ea, trimmed of separable fat           
2 tbsp Dijon style mustard
1 tsp dried tarragon leaves
Black pepper  to taste
2 300 g pkgs frozen spinach, thawed and squeezed dry
3/4 c sliced onions
4 med sized carrots
1 tbsp vegetable oil
1/2 c beef broth
1/2 c water
2 tsp cornstarch mixed with 1 tbsp cold water

With long sharp knife, starting at one  long side, cut steaks horizontally up to but  not through other long side; open like a book.  Spread each steak with 1 tbsp  mustard and sprinkle with  half the  tarragon & black pepper to taste, then the spinach and onion.  Place 2 carrots side by side, about 1"  from one narrow end, and roll up tightly like a jelly  roll.  Tie securely  with string and pat dry with paper towel.  Heat oil in a Dutch oven over medium-high heat and add meat.   Brown on  all sides.  Add broth and water; bring to a boil, then reduce to low; cover and simmer 2-2 1/2 hours until  meat is tender.  Remove to cutting board.  Skim excess fat from sauce and stir in cornstarch mixed with water until smooth.  Bring to a boil over medium heat, stirring constantly.  Boil about 2 min until thickened.  To serve immediately:  remove string from one steak and slice.  Serve hot with half the sauce.  To freeze:  cool second steak and remaining sauce.  Remove string and  slice meat.  Arrange  slices in shallow foil pan; pour on sauce and wrap tightly.  To reheat:  add a few tbsp water  and cover.  Bake at 400°F about  40 min until heated through. Makes 2, 6 servings each

beef braciole

3 tbsp romano or parmesan, grated
2 tsp finely chopped parsley
1 tsp basil
2 garlic cloves, finely chopped
2 tsp finely chopped onion
1/8 tsp ground pepper
3 tbsp olive oil, divided
6 slices round steak, 1/4" thick, 6x9"
3 strips bacon, cut in half
1 c mozzarella, shredded
1 quart tomato sauce
Dry red wine
Pasta for 6

Mix cheese, parsley, basil, garlic, onion, pepper and 1 tbsp olive oil to form a paste. Lay steaks out on a board and spread the mixture on them, leaving 3/4" border of plain meat on each steak. Lay a halved slice of bacon lengthwise on each steak; sprinkle with mozzarella and roll up steaks, tightly securing them with string, thread or toothpicks.In a large heavy skillet, heat the 2 tbsp olive oil and brown meat well. Pour on tomato sauce and simmer for 2 hours or until meat is tender. Add red wine as needed to prevent scorching. Serve with pasta. Serves 6

green onion beef rolls

1 lb partially frozen boneless beef sirloin steak
16 green onions
2 tbsp soy sauce
2 tbsp mirin
1 tbsp vegetable oil
1 tsp sugar
2 tbsp cold water
1/2 tsp cornstarch
Shredded cucumber and shredded carrot
Ti leaves (florist) OR spinach leaves

Slice partially frozen meat into 4 thin large rectangles. Pound meat with a mallet if necessary to make 1/4 thick (or have a butcher do this).

Roll 1 slice of meat, jelly roll style, around 3 green onions, securing with string. Trim onions even with edges of meat. Repeat with remaining meat and onions.

In a 10" skillet, combine soy, mirin, oil and sugar. Add meat: turn to coat. Bring mixture to a boil. Reduce heat and cover; simmer for 10 minutes, turning occasionally, until meat is done. Remove meat, reserving juices.

Strain liquid and skim off fat. Measure juices; add water if necessary to make 1/2 c.  In small saucepan, combine the 2 tbsp cold water with cornstarch. Stir in juices. Cook and stir until thickened and bubbly; cook 2 minutes more.

Slice beef bundle into 1: thick slices. To serve, arrange slices cut side down on serving platter lined with Ti leaves or spinach. Drizzle with sauce and serve with finely shredded cucumber and carrot. Makes 4-5 main servings

orange-herb beef rib eye roast

2 tsp grated orange peel
2 cloves garlic, minced
1 tsp dried thyme
1 tsp cracked black pepper
1 tsp salt
1 beef rib eye roast 4-6 lb (2-3 kg)

In small bowl, combine peel, garlic, thyme, pepper and salt; rub evenly over surface of the beef,

Place beef, fat side up, on rack in open shallow roasting pan. Insert meat thermometer so that the bulb is centered in the thickest part of the roast, but not resting in the fat. Do not add water to the pan. Do not cover. Roast at 350°F, allowing approximately 18-22 min per pound for medium-rare to medium doneness. Remove roast when the thermometer registers 140°F for medium-rare, 155°F for medium. Allow roast to stand 15-20 min in a warm place before carving. Roast vegetables (Rosemary Roasted Sweet & White Potatoes & Onions in the Vegetables section) with roast. Makes 8 servings

beef curry

1 lb stewing beef
2 tbsp AP white flour
Salt and pepper to taste
2 tbsp vegetable oil, separated
1 large onion, chopped
4 garlic cloves, minced
1/4 c grated or minced fresh ginger
2 tbsp curry powder
796 mL can diced tomatoes
1 c water
1/2 c chopped dried apricots
1 c frozen peas
1/2 c chopped fresh cilantro
Sour cream to garnish

Remove any extra fat from stewing beef and cut into 2" cubes. Place in large bowl and toss with flour. Season with salt and pepper. In a large ovenproof saucepan, heat 1 tbsp oil until medium hot. Add beef, being careful not to crowd the pan.  Brown on each side (about 5-6 minutes total). You will likely have to brown the beef in batches. Place browned beef in a bowl and cover loosely with foil. Repeat until all the meat is browned.

Add 1 tbsp oil to saucepan and add chopped onion. Cook over-medium-low heat until translucent. Add chopped ginger, garlic and curry powder. Cook 3-4 minutes.

Add beef and juices, canned tomatoes, water and apricots. Bring to a boil, then cover and place in oven, covered. Bake at 325°F for 2 hours, stirring once. Remove from oven, add peas and chopped cilantro. Bake an additional 30 minutes.

Serve topped with additional cilantro, sour cream, basmati rice and naan. FREEZES WELL.