Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts

Wednesday, August 12, 2015

Salisbury Steak

Did you eat TV dinners as a kid? On occasion, we did. One of my favorite TV dinners was the Salisbury steak meal. So, the other day I figured I would make Salisbury steak for the family. I could have made some TV dinners but I elected to make the meal from scratch. I figured it would be better for us. My daughter requested some creamed spinach which I thought was the perfect side dish. My husband loved the Salisbury Steak. He told me it was one of his favorite meals I have made. He didn't care for the creamed spinach even if the kids and I did. If you are feeling you would like a retro meal, then this is a great meal to make.
Salisbury Steak
1 lb. of ground beef
1/2 tsp ground black pepper
1 tsp salt
1/2 tsp garlic powder
1 tsp Worcestershire Sauce
1 egg
1/4 cup dry bread crumbs
2 Tbsp butter
1 large onion, sliced
8 oz. white mushrooms
2 Tbsp flour
2 cups chicken broth

  1. In a large bowl, combine the ground beef, black pepper, salt, garlic powder, Worcestershire sauce, bread crumbs, and one egg. Mix until incorporated.
  2. Divide the mixture into 4 equal sections. Shape into patties.
  3. Heat a large skillet over medium heat.
  4. Melt the butter and cook the meat patties on each side for 4 minutes. 
  5. Flip the patties and cook for another 4 minutes. Remove from the skillet and set aside on a plate. Cover.
  6. Add the onion into the skillet. 
  7. Reduce the heat to medium low. Cook the onions for 20 minutes. 
  8. Add the mushrooms and saute for 5 minutes. 
  9. Sprinkle the flour over the onions and mushrooms. Saute for 2 minutes.
  10. Add 1 cup of the chicken broth. Stir well. Raise the heat to medium.
  11. Add the meat patties into the skillet. 
  12. Add one more cup of the chicken broth to the pan. 
  13. Reduce the heat to a simmer. Cover and allow the meat to cook for 15 minutes.
  14. Serve the patties with spoonfuls of the onion, mushrooms, and gravy over the patties.  
Recipe adapted from Taste of Southern
One year ago.............................I made Pineapple Syrup.
Two years ago..........................I made Pie Filling.
Three years ago........................I made Pineapple Kolaches.
Did you already know.........................
-Salisbury steak is named after Dr. Salisbury. 
-During the Civil War, Dr. Salisbury tested his food theories on ailing soldiers.
-Dr. Salisbury recommended a diet of hamburgers three times a week.

Monday, May 4, 2015


When I was in high school, I would eat out with my friend. She would order a chimichanga. I had never heard of a chimichanga before she ordered it. She told me it was a fried burrito. It sounded good but I still would order a hamburger. When I was young, my philosophy was why order anything but a hamburger. My philosophy now is to try new foods. I actually have never ordered a chimichanga in a restaurant. Since I like introducing different foods to the kids, I figured I would make some chimichangas. I hardly fry foods so the kids thought this was a nice treat.
Beef Chimichangas
1 lb. ground beef
1/2 cup onions, finely chopped
3 cloves garlic, minced
1 jalapeno, finely chopped
1 tsp dried oregano leaves
salt and pepper, to taste
1 cup pepper jack, shredded
8 (6 inch) flour tortillas
2 cups oil
toppings: sour cream, lettuce, cheese, tomatoes, black olives, onions etc.

  1. In a large skillet, brown the meat over medium high heat.
  2. Drain the excess oil form the pan.
  3. Add the onions, garlic, jalapeno, oregano, pepper.
  4. Cook until the onions are tender.
  5. Spoon 1/4 cup of the meat mixture just shy of the center of each tortilla. 
  6. Top the meat with the cheese. 
  7. Fold in the sides almost touching.
  8. With the sides tucked in, roll the bottom up tightly to form a burrito.
  9. Refrigerate the chimichangas for 20 minutes.
  10. In a large saucepan, heat the oil over medium-high heat. 
  11. Carefully, add the chimichangas. 
  12. Cook for 5 minutes or until golden brown.
  13. Remove from the oil and place onto a plate lined with paper towels. 
  14. Serve immediately with desired toppings.  
Recipe adapted from Kraft.

One year ago.........................I made Chicken Enchiladas.
Two years ago.......................I made Migas in a Taco Bowl.
Three years ago.....................I made Chicken Salad Roll Up.
Did you already know........................
-Chimichangas are a deep fried burrito.
-It can consist of meat, vegetables, and spices of choices.
-The creation of the chimichanga is unknown but believed to originate in Arizona.

Wednesday, March 4, 2015

Cheesy, Kielbasa Pasta

Cheesy, Kielbasa Pasta! Now say that title three times fast! The kids thought the title was quite the tongue twister. We had other titles but the kids liked this one the best. Well, my husband had to head up to Boston for the weekend. He spoils me by doing the majority of the grocery shopping for me. If I head to the grocery store, he is normally with me. It is part of our date Fridays. Since he was gone and it had snowed here, I didn't want to head to the store. This is the creation I made from the stuff in the kitchen. It was a big hit with the kids. They even ate the leftovers the next day which is always a good sign. Why carrots and not broccoli? Well, I had no broccoli in the frig but had some carrots so it was the vegetable of choice. I think it was a nice combination. My son licked his bowl.
Cheesy, Kielbasa Pasta
1 lb. large elbow pasta
2 tsp olive oil
1 medium onion, chopped
1 large carrot, chopped fine
3 garlic cloves, minced
1 package of Kielbasa, chopped
1 Tbsp flour
1 cup milk
8 oz. sharp cheddar cheese
1/4 tsp ground black pepper
1 Tbsp parsley

  1. Cook the pasta according to the package. 
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the onion and carrot. Saute for 5 minutes.
  4. Add the garlic cloves and the Kielbasa. Saute until the Kielbasa is browned.
  5. Sprinkle the flour on top. Mix into the mixture and allow to cook for 1 minute.
  6. Stir in the milk and continue to stir for a minute.
  7. Stir in the cheese and black pepper. Allow to simmer until thicken and the pasta is done.
  8. Drain the pasta and mix the sauce with the pasta.
  9. Serve immediately and top with parsley.
Recipe created by Jen of Sweet Morris.

One year ago....................................I made Blueberry and Lemon Breakfast Rolls.
Two years ago..................................I made Macaroni and Cheese.
Three years ago................................I made Tiramisu with homemade ladyfingers.
Did you already know......................
-Kielbasa is smoked sausage.
-In America, kielbasa tends to be flavored with garlic, marjoram, salt, and pepper.
-Kielbasa originates from Poland.

Wednesday, April 23, 2014

Steak Sandwiches

Lately, I've been looking for quick meals to make. I just want to be outside enjoying the weather. I normally do not cook with a lot of steak. If I'm going to cook with beef, it is hamburger. For a change (and with the children's encouragement), I decided to make steak sandwiches. The children love it. The kids liked a little bit of arugula. I love arugula so I topped my sandwich with a little more. I only made three sandwiches since my husband wasn't feeling the best. Poor guy!
Steak Sandwiches
12 oz. or more Steak (T-bone or Porterhouse)
1/4 cup mayonnaise
1/4 cup sour cream
1 garlic clove, minced
Salt and pepper, for taste 
1 Tbsp olive oil
1 Tbsp butter
1 roasted red pepper
1/2 cup arugula

  1. Cut the steak into thin strips.
  2. Season with salt. 
  3. Allow the steak to rest at room temperature for 10 minutes. 
  4. In a small bowl, combine the mayonnaise, sour cream, and minced garlic.
  5. Place the mayonnaise sauce in the refrigerator to chill.
  6. Heat a skillet over medium heat with the olive oil.
  7. Add the steak and cook for at least 3 minutes before flipping the pieces.
  8. Add pepper to the steak. 
  9. A minute before the steak is cooked to desired doneness add the butter.
  10. Cook for 1 minute.
  11. Remove the meat and allow to rest for 10 minutes.
  12. While the meat is resting, spread the garlic mayonnaise mixture onto the inside of the rolls. Top with roasted red peppers and arugula.
  13. Add the meat and form a sandwich. 
Recipe by Jen of Sweet Morris.

One year ago..........................I made Roasted Hazelnut Ice Cream.
Two years ago........................I made Oatmeal Crisps.
Did you already know...........................
-The most tender steak is the tenderloins like filet mignon. 
- The word steak is derived from the Old Norse word steik.
-Since the Vikings liked to cook their meat on sticks, the word steik means meat on a stick.

Friday, February 7, 2014

Beef Stroganoff

This is not my Momma's Stroganoff. My husband said this tasted nothing like his Momma's Stroganoff either. This sure doesn't taste like Hamburger Helper's Stroganoff. I will admit I have never made Stroganoff since I wasn't the biggest fan of it when I was a kid. My husband told me that he wasn't going to try it since he didn't like it. I said you have to at least try it. My husband ate a large bowl of it plus he said he would even make this dish next time. I think I converted him to Beef Stroganoff and he was so against me making Russian dishes. My children loved it. It is creamy and fulfilling. I used ground beef since my husband isn't a fan of steak but I'm willing to make these kind of changes for him. This is an easy quick meal which could easily be made on a weekday. My Mom always served Beef Stroganoff with egg noodles so I did the same but it could be served over rice.
Beef Stroganoff
1 Tbsp olive oil
1 1/2 lb. ground beef
1 small onion, chopped
1 Tbsp Worcestershire sauce
1 1/4 cup chicken stock
1 cup mushrooms, sliced
1/4 cup flour
1 cup sour cream
salt and pepper to taste
2 Tbsp minced parsley

  1. In a large skillet, heat the oil over medium heat.
  2. Add the ground beef and onion. Cook until the meat is browned.
  3. Add the Worcestershire sauce and stir.
  4. Add 1 cup of chicken stock and allow to cook for 5 minutes.
  5. Add the mushrooms and stir.
  6. Sprinkle the flour over the meat and incorporate well.
  7. Add the 1 cup of sour cream with the remaining 1/4 cup of chicken stock. Mix well. 
  8. Cook for 5 minutes. Stir frequently.
  9. Season to taste with salt and pepper.
  10. Sprinkle with the parsley.
  11. Serve over noodles or rice.
Recipe adapted from Light 'n Fluffy.

Two years ago.........................I made Cream Cheese Lemon Cookies.
Did you already know..............
-Beef Stroganoff emerged in Russia in the 19th century.
-The origins of Beef Stroganoff has different versions but some believe it was named after Count Stroganoff.
-Many Russian dishes tend to be named after famous households instead of the chefs who create the dish.

Wednesday, April 17, 2013

Steak Sandwich

Sometimes I look for the easiest way to speed up a process like making steak sandwiches. I decided to try using my food processor to slice up the meat. I actually didn't think it would work. It worked pretty nicely. I did put the flank steak in the freezer for about 10 minutes before I did it. This is a really good sandwich. Since I now know how to speed up the process, we just be having them more often.
Steak Sandwiches
2 Tbsp vegetable oil
1 Tbsp unsalted butter
1 1/2 lb. flank steak, sliced and chopped into small pieces
8 oz. button mushrooms, sliced
2 Portobello caps, sliced
1/2 onion, chopped
1/4 cup white wine
salt and pepper
4 hoagie rolls
8 slices of provolone cheese 

  1. Preheat the oven to broil.
  2. Line the rolls on a baking sheet.
  3. In a medium skillet, heat the vegetable oil over medium heat.
  4. Add the butter and melt.
  5. Add the onion and mushrooms. Cook for about 5 minutes and the onions start to caramelize.
  6. Add the steak and cook until browned. Salt and pepper to taste.
  7. Stir in the wine and simmer for about 3 minutes.
  8. Remove from heat and spoon the meat mixture into the rolls.
  9. Top the meat with the cheese slices.
  10. Broil for a few minutes until the cheese has melted.
  11. Serve warm.
Recipe adapted with permission from The Little Kitchen.

One year ago.......................I made Banana Split Cake.
Did you already know.........
-Pierre Verdun created the first household version of the food processor according to Encyclopedia Britannica.
-Cuisinart was created after Carl Sontheimer saw a cooking show in France using a food processor. 
-Carl Sontheimer did receiving licensing rights before innovating Pierre Verdun's food processor.

Wednesday, October 3, 2012

Sauerbraten Roast

When I lived in Colorado, I was lucky to have some friends move out west from New York. We would normally go out to eat but on one occasion our friends invited us over to eat. Now, I will admit my cooking talents did not develop well in Colorado. I will still blame it on the altitude if asked. I could not cook meat. It was dry. It was burnt. I even had a vegetarian friend that could cook meat better than I could. It is strange that I was still able to bake very well in Colorado. Isn't cake more important than a chicken dinner?
Now, my friends did not have this problem. They could cook very well. My friend made us sauerbraten for supper. The roast was delicious. My friend was so generous he even provided me with the recipe. The recipe was from my friend's mother. I did not attempt this recipe when I lived in Colorado. No, I was afraid I would ruin such a wonderful recipe. I horded the recipe away. Since I have been making German meals lately, I had to make this meal again. Even the leftovers are great. Sauerbraten takes days to marinate and hours to cook but it really is worth the time.
Served with red cabbage, German potato salad, and bread
5 lb. bottom round roast
1 pint red wine vinegar 
1 large onion, sliced
1 carrot, sliced
1 celery stalk, sliced
4 whole cloves
4 peppercorns
2 bay leaves
salt and pepper
6 Tbsp butter
5 Tbsp flour
1/2 cup sugar
8 ginger snap cookies, crushed

In a non metal bowl, add the red wine vinegar, onion, carrot, celery, cloves, peppercorn, and bay leaves.
Season the roast with salt and pepper.
Add the roast to the red wine vinegar and marinade for 4 days. Turn the roast each day. 
On the fourth day, remove the roast and set aside. Strain the marinade and reserve the liquid.
Heat a dutch oven over medium heat.
Brown the roast on each side. 
Add the strained marinade to the roast and bring to a boil.
Lower the heat and simmer the roast for about 3 1/2 hours. 
In a small pan, melt the butter.
Stir in the flour to the melted butter. Add the butter and cook until light brown.
Add the melted butter mixture to the roast.
Cover and cook for 1 hour.
Remove the roast from the pan.
Stir in the crushed ginger snap cookies until thick.
Let the roast sit for 15 minutes before slicing. 
Serve with the sauce.

Recipe so kindly provided with permission from Mama D'Angelo.
Serve the sauerbraten with German Red Cabbage and Apple Strudel.  
Last year on this day, I made............. Easy Burgers.
Did you already know....
-Sauerbraten translates sour roast.
-Sauerbraten was originally made with horsemeat.
-Sauerbraten recipes vary from regions in Germany.
-Some sauerbraten recipes used bread as a thickener to the sauce instead of gingersnap cookies or raisins.

Tuesday, August 7, 2012

Steak and Ale Pie

I try to encourage my children to read often. I bring them to the library which they like. I also purchase books for them. I recently purchased a book for my son. I thought he would like it since it was scary. It was by R. L. Stine and called How to kill a monster. Doesn't the title seem like a book for a boy? The cover said Step One: Run Step Two: Run faster. I guess my son was feeling a little tough that day since he read the cover and informed me that it was a girl's book. My son would fight the monster and not run. (I think if the monster was scary enough he would be running faster than his sister. I meant he is really tough.)
As I continue my British dishes in honor of the Olympics, I made Steak and Ale Pie. I had never had Steak and Ale Pie until my friend recommended it to me. I asked my Dad if he had tried it. He told me that he liked it very much and even my daughter tried it. After making this dish, my daughter informed me that this recipe was better than the one she tried before. I think she is sweet.
Steak and Ale Pie
(Servings: 6 to 8)
1/4 cup all purpose flour
1/2 tsp salt
1/8 tsp freshly ground black pepper
2 pounds stew beef, fat trimmed and cut into 1 1/2 inch pieces
2 Tbsp olive oil
1 large onion, sliced
2 cloves garlic, minced

10ounces (about 5) Portabella mushrooms, sliced 1/2 inch thick
1 cup dark ale
3 cups beef broth (I used chicken broth)
1 tsp dried sage
1/2 tsp dried thyme

2 eggs
2 egg whites, stiffly beaten
1 tsp salt
1 cup all purpose flour
1 cup milk

  1. Preheat the oven to 350 degrees F.
    In a food processor, pulse the whole eggs about 3 times.
  2. Add the salt, flour, and milk to the eggs. Blend for 45 seconds.
  3. Place the egg mixture in the refrigerator for 45 minutes.
  4. In a large plastic bag, combine the flour, salt, and pepper.
  5. Add a few beef pieces at a time to the plastic bag and shake to coat the meat.
  6. In a large pan, heat the oil. 
  7. Add the meat and brown on all sides. Remove the meat and transfer to a plate.
  8. Add the onion and garlic to the large pan. Saute for 2 minutes.
  9. Add the mushrooms and saute for 5 minutes. The onion should be translucent and the mushrooms are giving off some of their liquid.
  10. Add the ale to the large pot and stir to loosen any browned bits on the bottom of the pan.
  11. Return the meat back into the large pan. Add the broth, sage, and thyme.
  12. Bring the mixture to a boil. Remove from heat and allow to cool slightly before transferring the beef mixture into a casserole dish.
  13. Bake the beef mixture for 45 minutes to 1 hour. The meat should be tender but not dry.
  14. Remove the beef from the oven and turn the oven to 425 degrees F.
  15. Remove the egg mixture from the refrigerator and fold in the stiffly beaten egg whites.
  16. Cover the beef mixture with the egg mixture topping and bake for 15 minutes. 
  17. Reduce the oven to 400 degrees F.
  18. Bake the dish for another 10 to 15 minutes. 
  19. Note: check the liquid level of the dish so the meat mixture doesn't dry out.
Recipe from my friend Tracey. Thank you Tracey for giving me permission to use it. It was delicious!
Did you already know...
-In 1896, the first modern day summer Olympics was held in Greece.
-The first  winter Olympics was held in France in 1924. 
-The 2014 Olympics will be held in Russia and then followed by the 2016 Olympics being held in Brazil.

Tuesday, February 7, 2012

Teriyaki beef

This is a recipe my family have been making since I was little. My parents would make it and place it on skewers to marinate. Then they would grill it. When you live in Hawaii or Guam, you can grill all the time. I live in Maine. We have a lot of snow. I could try talking my husband into taking out the grill to cook this recipe but I know it isn't going to happen. You could suggest for me to do it but I try to spend as much time outside in the cold as I can. I run from the house to the car and from the car to the store. Sometimes I even get lucky by talking someone into warming up the car for me. Aren't they sweet? 
So I had to adapt one of my favorite recipes for indoors. I am glad I did. I think we will be having this recipe more often now. I have used the marinade on chicken and it is great. My family received this recipe from a friend over 30 years ago so I can not give you where the recipe originated. 
Teriyaki Beef 
1/2 cup soy sauce
1/2 cup water
2 cloves garlic
1/2 cup brown sugar
3 inch fresh ginger
1 scallion, chopped
1 lb steak, chicken, or any other desired item you want to marinate
1 tsp vegetable oil

  1. Add all the ingredients to a dish besides the lb of meat. Mix well so the brown sugar is incorporated. 
  2. Add the meat and marinate for 24 hours. 
  3. In a skillet, heat the vegetable oil over medium heat.
  4. Add the meat and cook until cooked through. 
Recipe adapted from a family recipe.

Did you already know............
 -Guam is the largest island of the Mariana Island chain in the Northern Pacific Ocean.
-The tropical island of Guam is a US territory.
-Guam's motto is "Where America's Day Begins".
-45 % of Guam's population are the native people Chamorro.
-Guam is only 30 miles long.

Thursday, December 15, 2011

Enchilada Pie

Since I can make my own tortillas, I can decide the size for the tortillas. Tortillas only seem to come in two sizes at the store, really gigantic or small. For this dish, I made the tortillas to fit my circular baking dish. Isn't that cool? It probably would have taken me just as long to drive to the store to buy the tortillas than just make them. I love my food processor. 
Since it was cold out, I didn't want to go out. I had hamburger in the freezer. Cheese in the refrigerator. I cheated since I had a can of enchilada sauce. I asked my youngest daughter for an onion and garlic. She brought me 3 onions. So, I asked my son to grab me some garlic. He did and showed his sister what garlic looks like. Then he saw I had 3 onions so he ran and grabbed a pair of sunglasses. He is so thoughtful. The sunglasses were too dark to use in the house. Since I only used half an onion, I didn't cry.
Enchilada Pie

4 flour tortillas
1 lb ground hamburger
1/2 medium onion, chopped
2 jalapeño peppers, seeded and chopped fine
1 garlic, minced
1 tsp ground cumin
1 Tbsp ground chili powder
1/2 cup water
1 package of shredded Mexican cheese blend
1 (10 oz.) can of enchilada sauce
salt and pepper for taste
sour cream, scallions, cheese and other desired toppings

  1. Preheat oven to 375 degrees.
  2. In a medium skillet, brown the hamburger over medium heat.
  3. Add the onion, peppers, and garlic to the skillet. Cook about 2 minutes.
  4. Add the cumin, chili powder, salt, and pepper. Cook about 2 minutes.
  5. Add the water and cook for about 5 minutes.
  6. In a baking dish, add about 1/4 cup of enchilada sauce to coat the bottom of the dish.
  7. Add a tortilla to the dish.
  8. On top of the tortilla, add about 1/4 cup of the meat. Spread evenly over the tortilla.
  9. Cover with a handful of cheese and then top with 1/4 cup of the enchilada sauce.
  10. Repeat the layer until topped with the last tortilla.
  11. On top of the last tortilla, cover with the remaining enchilada sauce and top with cheese.
  12. Bake the dish uncovered for about 30 minutes or until the sauce is bubbling and the cheese is golden brown.
  13. Let cool for about 10 minutes before serving.
  14. Serve with desired toppings.
Recipe from Jen of Sweet Morris
 Did you already know...........
-Jalapeño peppers range from green to fully ripen red.
-Jalapeño peppers are originally from Mexico.
-The heat of the jalapeño pepper are from the seeds.
-Jalapeño peppers are a good source of Vitamin K, Vitamin A, and also contains traces of Vitamin E and Vitamin B plus other nutrients.