Category: Beef

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Meatball and Penne Casserole

Meatball and Penne Casserole

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Ingredients
  

  • 3/4 lb penne noodles
  • 2 lb ground beef
  • 1 cup fine fresh bread crumbs
  • 1 egg
  • 2 tbsp tsp dried thyme or 2chopped fresh
  • 1 tbsp vegetable oil
  • 1 large onion chopped
  • 1 cup chopped green onions
  • 4 cloves garlic minced
  • 1 sweet green or red pepper coarsely chopped
  • 1/2 lb mushrooms sliced
  • 2 cups sliced celery
  • 1 tsp each dried oregano and basil
  • 2 oz cans 14each tomato sauce
  • 1/2 cup chopped fresh parsley
  • 1/2 lb mozzarella cheese shredded
  • 1/4 cup freshly grated parmesan cheese

Instructions
 

  • In large pot of boiling water, cook noodles according to package directions or until al dente. Drain and rinse under cold running water; drain and set aside.
  • In bowl, combine beef, breadcrumbs, egg and thyme. Mix well and shape into 1” balls.
  • In heavy Dutch oven or flameproof casserole, heat oil over medium heat; cook meatballs, in single layer and in batches if necessary, stirring occasionally for about 10 minutes or until meat is no longer pink. Drain off excess fat.
  • Stir in onions, cook for 2 minutes. Stir in garlic, pepper, mushrooms, celery, oregano and basil; cook for 2 minutes. Add tomato sauce, parsley, noodles and half of the mozzarella cheese; stir gently to mix. Sprinkle with parmesan and remaining mozzarella. (Casserole can be prepared to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 3 months).
  • Bake, covered in 350ºF oven for 20 minutes; uncover and bake for 10-15 minutes longer or until heated through and bubbly.
Keyword Casseroles
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Autumn Casserole

Autumn Casserole

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Ingredients
  

  • 1 lb ground beef
  • 1-1/2 cups green peppers
  • 1 large onion finely chopped
  • 1 can tomato soup
  • 1 small can tomato sauce
  • 1 14 oz can creamed corn
  • 2 tsp chilli powder
  • 1 tsp dry mustard
  • 1/2 pkg pasta cooked
  • grated cheese to taste

Instructions
 

  • Brown the beef then add both the onion and the green peppers and cook until soft.
  • Add the liquids to the ground beef mixture then add the noodles.
  • Place into a casserole dish and grate cheese over the top.
  • Bake for 45mins at 350°F
Keyword Casseroles
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Lipton Onion Pot Roast

Lipton Onion Pot Roast

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Ingredients
  

  • 1 pkg onion soup
  • Roast beef or pork
  • 1 tsp thyme
  • 1/8 tsp garlic salt
  • Carrots
  • Potatoes
  • 3/4 cup red wine for beef or apple juice for pork or 1 can cream of mushroom soup with ½ can water

Instructions
 

  • Rub soup on meat.
  • Place on foil.
  • Add vegetables.
  • Add seasonings.
  • Pour juice or wine over meat.
  • Seal with foil.
  • Bake at 350ºF for 1-1 ½ hours.
Keyword Pork
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Thick Crusted Garlic Prime Rib

Thick Crusted Garlic Prime Rib

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Ingredients
  

  • 7 lb Prime Rib Premium Oven Road
  • 8 cloves garlic slivered
  • 2 tbsp Lea & Perrins Worcestershire Sauce
  • Salt and Pepper
  • 1/2 cup coarsely chopped fresh parsley
  • 1/4 cup Dijon Mustard
  • 2 tbsp EACH herbes de Provence or dried thyme and vegetable oil

Instructions
 

  • Cut shallow slits all over roast; insert garlic slivers into slits.
  • Rub all over with Lea & Perrins, salt and pepper.
  • Combine parsley, mustard, herbes de Provence and oil in bowl.
  • Set aside 2 tbsp of the mixture for Shallot Gravy, rubbing remainder all over roast.
  • Place roast, bones down, on rack in shallow roasting pan.
  • Insert over-safe meat thermometer into centre of roast.
  • Roast, uncovered, in 450F oven for 10-15 minutes.
  • Reduce heat to 275F and roast until thermometer reads 135F for medium-rare to medium, about 2 ¾ to 3 ¼ hours.
  • Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving.
  • Drain off all but 2 tbsp drippings from roasting pan and make Shallot Gravy.

SHALLOT GRAVY

  • Place roasting pan over medium heat; add 3 shallots (coarsely chopped) and reserved her rub.
  • Cook, stirring until shallots soften.
  • Stir in 2 cups beef broth and 3 tbsp Lea & Perrins, simmer, stirring up any browned bits from bottom of pan.
  • Combine 1 to 2 tbsp cornstarch with equal amounts cold water, making smooth mixture.
  • Gradually stir into broth; bring to boil, stirring until thickened, about 3 minutes.
  • Strain.
Keyword Beef
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Beef Pot Roast with Root Vegetables

Beef Pot Roast with Root Vegetables

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Ingredients
  

  • 4 lb Boneless Beef Cross Rib Pot Roast tied
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 2 onions chopped
  • 2 cloves garlic finely chopped
  • 2 tbsp EACH chopped fresh rosemary and thyme or 1 tsp dried
  • 2 cups dry red wine
  • 2 cups sodium-reduced beef stock or water
  • 2 tbsp balsamic or red wine vinegar
  • 2 in EACH onions carrots and parsnips, cutchunks
  • 4 in Yukon gold potatoes peeled and cutchunks
  • 1 in sweet potato peeled and cutchunks
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Pat roast dry; season with salt and pepper.
  • Heat oil in Dutch oven on medium-high heat.
  • Add roast; brown well on all sides, 10 to 15 minutes.
  • Remove roast from pan. Discard all but 2 tsp oil from pan.
  • Add chopped onions and garlic. Cook until tender, about 4 minutes.
  • Add rosemary, thyme and wine; bring to boil.
  • Cook uncovered, for 10 to 15 minutes or until wine reduces to about 1 cup.
  • Add stock and vinegar, bring to boil and return beef to pan.
  • Cover tightly; cook in preheated 350F oven for 1-1 ½ hours.
  • Arrange onions, carrots, parsnips, potatoes and sweet potato around roast.
  • Cover and continue to cook for 1 ½ hours or until vegetables and beef are tender.
  • Remove beef to carving board and vegetables to serving platter, keep warm.
  • Slice meat, arrange over vegetables and spoon juices on top.
  • Sprinkle with parsley.
Keyword Beef
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Meatball and Penne Casserole

Meatball and Penne Casserole

Print Recipe

Ingredients
  

  • 3/4 lb penne noodles
  • 2 lb ground beef
  • 1 cup fine fresh bread crumbs
  • 1 egg
  • 2 tbsp tsp dried thyme or 2chopped fresh
  • 1 tbsp vegetable oil
  • 1 large onion chopped
  • 1 cup chopped green onions
  • 4 cloves garlic minced
  • 1 sweet green or red pepper coarsely chopped
  • 1/2 lb mushrooms sliced
  • 2 cups sliced celery
  • 1 tsp each dried oregano and basil
  • 2 oz cans 14each tomato sauce
  • 1/2 cup chopped fresh parsley
  • 1/2 lb mozzarella cheese shredded
  • 1/4 cup freshly grated parmesan cheese

Instructions
 

  • In large pot of boiling water, cook noodles according to package directions or until al dente. Drain and rinse under cold running water; drain and set aside.
  • In bowl, combine beef, breadcrumbs, egg and thyme. Mix well and shape into 1” balls.
  • In heavy Dutch oven or flameproof casserole, heat oil over medium heat; cook meatballs, in single layer and in batches if necessary, stirring occasionally for about 10 minutes or until meat is no longer pink. Drain off excess fat.
  • Stir in onions, cook for 2 minutes. Stir in garlic, pepper, mushrooms, celery, oregano and basil; cook for 2 minutes. Add tomato sauce, parsley, noodles and half of the mozzarella cheese; stir gently to mix. Sprinkle with parmesan and remaining mozzarella. (Casserole can be prepared to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 3 months).
  • Bake, covered in 350ºF oven for 20 minutes; uncover and bake for 10-15 minutes longer or until heated through and bubbly.
Keyword Beef
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Lipton Onion Pot Roast

Lipton Onion Pot Roast

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Servings 1 Roast

Ingredients
  

  • 1 pkg onion soup
  • Roast beef or pork
  • 1 tsp thyme
  • 1/8 tsp. garlic salt
  • carrots
  • Potatoes
  • 3/4 cup red wine (for beef) or apple juice (for pork) or 1 can cream of mushroom soup with 1/2 can water

Instructions
 

  • Rub soup on meat.
  • Place on foil.
  • Add vegetables.
  • Add seasonings.
  • Pour juice or wine over meat.
  • Seal with foil.
  • Bake at 350ºF for 1-1 1/2 hours.
Keyword Beef
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Lazy Man’s Stew

Lazy Man’s Stew

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Ingredients
  

  • 2 lbs beef stew raw
  • 1 can peas
  • 1 cup sliced carrots
  • 2 chopped onions
  • 1 tsp salt
  • Dash of pepper
  • 1 can cream of tomato soup
  • 1/2 can water or wine
  • 1 big raw potato
  • 1 bay leaf
  • 1/2 medium sized turnip

Instructions
 

  • Put all ingredients into casserole dish.
  • Place in 300ºF oven for 5 hours.
  • Check after 3 ½ hours to make sure liquid hasn’t evaporated.
  • Close tightly.
Keyword Beef
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Hamburger Cupcakes

Hamburger Cupcakes

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Ingredients
  

  • 1 lb hamburger
  • 1 can mushroom soup
  • 1/4 cup chopped onion
  • 1 beaten egg
  • 1/2 cup grated cheese
  • 1/2 cup bread crumbs
  • Salt and pepper
  • Spices to suit you

Instructions
 

  • Combine all these real well.
  • Trim crusts off 16-18 slices of bread and butter the bread.
  • Place slices butter side down in muffin tins, shape in.
  • Fill with meat mixture (full) and bake at 350ºF for 40 minutes.

Notes

Freezes well. They are good cold in lunches.
Keyword Beef
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Forgotten Stew

Forgotten Stew

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Ingredients
  

In large dutch oven, combine

  • 1 tsp parsley flakes
  • Pepper
  • 1/4 tsp savory and thyme
  • Garlic power
  • 2 tsp salt
  • 3 tbsp minute tapioca
  • 1 can stewed tomatoes 28 oz

Add and mix well:

  • 2-3 lbs stew beef cut up
  • 1 medium onion diced
  • 1 small turnip large dice
  • 5 in large carrots 1” pieces
  • 5 in large carrots 1” pieces

Instructions
 

  • Cover and cook 4 hours in 300ºF or 5-6 hours in 250ºF oven. Vary with vegetables of your choice.
Keyword Beef