Archive | Beef RSS feed for this section

Cheddar Meatloaf Meatballs

13 May
Meatloaf meatballs with homemade ketchup style sauce.

Cheddar meatloaf meatballs with homemade ketchup style sauce.

Sauce*

  • 6 oz can of tomate paste
  • 1/2 cup white vinegar
  • 1/4 water
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce

*This sauce is quite similar to homemade ketchup.

1. In a small pot, add all the sauce ingredients. Combine.

2. Place pot on a burner and gently stir until sauce begins to bubble.

3. Once the sauce begins to bubble, turn down to the lowest heat and simmer covered for 20 minutes.

4. While the sauce simmers, make the cheddar meatloaf meatballs.

Meatloaf formed into meatballs.

Meatloaf with cheddar formed into meatballs.

Meatloaf meatballs (makes approximately 20):

  • 1 lb of extra lean ground beef
  • 1 small onion, peeled and grated
  • 1 slice of bread softened with milk
  • sea salt and freshly ground pepper to taste
  • 1 cup of diced cheddar cheese
  • 1 egg, beaten
  • 1 tsp each of basil and/or oregano
  • 1/2 tsp sea salt
  • 1 tsp freshly ground pepper

1. In a mixing bowl, thoroughly combine all the meatloaf ingredients.

2. Form mixture into one inch diameter balls and place  meatloaf meatballs onto a lined baking sheet. (Alternatively, make into one meatloaf round and adjust baking time appropriately.)

Meatloaf meatballs with homemade ketchup style sauce.

Meatloaf meatballs with homemade ketchup style sauce.

3. Place a scoop of sauce onto each meatball.

4. Bake for 15 to 20 minutes at  375º in a preheated oven. Serve while hot.

TIP: Turn any left over meatloaf meatballs into a meatball sub.

This reciped is inspired from Chef Michael’s Kitchen.

Advertisements

Beef Stroganoff

22 Jan
OLYMPUS DIGITAL CAMERA

Beef stroganoff with German egg noodles (spaetzle).

This recipe was inspired by Jamie Oliver’s version.

  • 1 lb of beef, sliced into 1/4 inch thickness (use a prime cut of beef if possible)
  • 1 tbsp paprika
  • 1 tbsp sugar
  • sea salt and freshly ground pepper
  • a few cremini mushrooms, halfed or quartered depending on their size
  • 3 pickles, finely sliced
  • 1 onion, finely sliced
  • 3 to 4 cloves garlic, minced
  • 1 cup of plain yogurt (I used Astro’s Balkan Style Natural Yogurt)
  • 1/2 cup skim milk
  • 1 cup of parsley, finely chopped (include the stems)
  • 2 to 3 tbsps brandy (I used Serbian plum brandy)
  • 4 tbps olive oil
  • 2 sprigs green onion, chopped (optional, it’s mostly for colour)
  • rice or egg noodles, enough for two people

1. In a bowl, season beef with sea salt, pepper, paprika and sugar. Coat the beef well with the seasoning.

2. Heat a large pan on medium.

Pickles, garlic, onions, mushrooms and parsley gently cooking a large shallow pan.

Pickles, garlic, onions, mushrooms and parsley gently cooking a large shallow pan.

3. Add 2 tbsp oil, onions, garlic, pickles, parsley and mushrooms. Season lightly with sea salt and pepper. Sautee for about 5 minutes or until mushrooms are soft.

4. Temporarily transfer contents of pan onto a plate or bowl.

5. Increase burner heat to high. In the same pan, add oil, then beef. Sear the beef for a couple minutes on each side. Try not to over cook the beef.

Strips of beef searing in a pan.

Strips of beef searing in a pan.

6. Add in brandy and return the vegetables into the pan.

7. Turn off heat but do not remove pan from burner.

8. Add in yogurt, milk and green onions. Mix well.

9. Serve with rice or egg noodles.

Beef stroganoff.

Beef stroganoff.

Meatloaf

13 May

Beef meatloaf served with brown rice and sauteed baby spinach.

  • 1.5 lbs of extra lean ground beef
  • 1 small carrot, grated
  • 1 small onion, chopped
  • 2 slices of crustless bread soaked in milk and mashed up, drain any excess milk but leave the bread saturated with milk (the soggy bread will keep the meatloaf moist while in the oven)
  • 1 egg, beaten
  • 2 tbsp of worcestershire sauce
  • 2 tbsps of dijon mustard
  • 2 tbsps of extra virgin olive oil
  • sea salt and pepper to taste

Add olive oil to a hot pan and saute the onions and carrots.  Cook until both the carrots and onions are soft and add salt and pepper to taste.  Set aside and let cool.  Once cooled, add the carrots and onions as well as the beef, egg, soggy bread, dijon mustard and approximately half a teaspoon of salt and pepper into a large mixing bowl.  Combine well and transfer to a lightly greased baking dish.

Meatloaf ready for the oven.

Place into a preheated oven at 350ºC for 30 minutes uncovered. Note: the dimensions of my baking dish is 8 by 6 inches and 3 inches deep, so cooking time may vary depending on the size of your baking dish.  Let finished meatloaf cool for 5 minutes before serving.

Beef Stew

3 Apr

The following beef stew recipe was provided to me by Lillian Beltaos but with a few changes from the original recipe.  The main difference is Lillian’s recipe also includes dumplings which I haven’t quite mastered.

Beef stew served with brown rice.

  • 2lbs of stewing beef
  • 1 medium onion, chopped
  • 3 cloves of garlic, finely chopped
  • 1 green pepper, diced
  • 1 carrot, peeled and diced
  • 2 medium tomatoes, diced
  • 2 medium potatoes, peeled and cut into large chunks
  • 1 can (398mL) of tomato sauce
  • 1/2 cup of water
  • 1/2 cup of milk
  • 2 tbsps of extra virgin olive oil
  • 2 bay leaves
  • 1 tsp of paprika
  • salt and pepper to taste

Onions, carrots, green peppers, garlic and tomatoes.

Turn the burner to high.  In a deep pot, add in the olive oil and onions.  Cook the onions until they are soft and translucent, then add in the meat, paprika, salt, pepper and garlic.   Mix well.  Brown the meat for a couple of minutes.

Seasoning and browning the beef.

Add in the carrots and green peppers. Cook for another couple of minutes before adding in the water, milk, tomato sauce and bay leafs.  Once the liquids in the pot begin to boil, turn down the heat so that the liquids are at a very low and gentle simmer. Add in the tomatoes and cook for two hours uncovered.  After the two hours, add in the potatoes and cook for another one to two hours uncovered.

Stew before it has slowly cooked for a long time.

Stew after it has slowly cooked for a long time.

You can check the readiness of the stew by seeing if the beef is soft and falls apart when pierced with a fork. Taste to see if more salt and pepper are needed. Serve hot. This stew goes well with a simple salad, rice or mash potatoes.

Thank you to Lillian for sharing her recipe.

Fried Rice with Beef

7 Feb

Fried Rice with Brown Rice, Ground Beef, Peas, Carrots, Onions and Egg

Rice Preparation

  • 1.5 cups of rice, for a healthier option use brown rice, it will taste just as good, I promise
  • juice of one lemon
  • extra virgin olive oil
  • chicken or beef broth
  • sea salt and pepper to taste

Prepare the rice one day before making the fried rice. (Using freshly made rice produces soggy fried rice.) Cook the rice as instructed on the package but substitute half the amount of water for chicken or beef broth.  Once the rice is finished cooking, add in a light drizzle of extra virgin olive, lemon juice and salt and pepper. Flavouring the rice itself during the cooking process produces tastier fried rice. Let cool and store in the refrigerator.

Making the Fried Rice

  • 1 lb of extra lean ground beef
  • one carrot, coarsely grated
  • 2 eggs, beaten
  • 1 cup of peas
  • 1 medium onion, coarsely chopped
  • 3 cloves of garlic, finely chopped
  • 1 tbsp of ginger, peeled and finely chopped
  • 2 tbsps sugar
  • 1 tbsp paprika
  • 6 tbsps of dark soya sauce
  • 2 tbsps of worcestershire sauce
  • 2 tbsps of extra virgin olive oil
  • sea salt and pepper to taste

Heat a large sauté pan on high and once the pan is hot, add in the olive oil and ground beef.  Use a spatula to break up the beef into as small pieces as possible. Once the beef is half way done, add in the onions, garlic, ginger and a very light sprinkling of sea salt and pepper.  When the beef is cooked, add in the worcestershire sauce and three tablespoons of soya sauce. Stir until the sauces are evenly mixed, then add in the green peas, carrots, sugar and paprika.  Cook for a couple of minutes until everything has heated through, then make a hole in the center of the pan and add in the eggs.  Scramble the eggs and once they’re almost cooked, add in the rice and stir well.  If needed, add in the remaining soya sauce and more salt and pepper.  Mix well and serve while still hot.

This recipe makes a large batch of fried rice. Feel free to substitute the vegetables to your own preferences.  For me, the orange carrots, green peas and yellow eggs is an excellent combination on the taste palette and eyes.

Beef Fajitas

8 Jan

Beef Fajita with Pico de Gallo, Guacamole and Yogurt

Below is a recipe for beef fajitas with homemade pico de gallo (similar to salsa but with a more light and refreshing taste) and guacamole. Thank you to Andrew for sharing his recipe.

We begin with the recipe for pico de gallo.

Pico de Gallo

Pico de Gallo
  • 3 medium tomatoes
  • 1/4 of an onion, finely chopped
  • 1 japaleño, finely chopped (for less heat, remove seeds)
  • 2 tbsps of white vinegar
  • juice of 1/2 a lime
  • 2 tbsps of extra virgin olive oil
  • a pinch of sea salt

Cut the tomatoes in half and squeeze out the juice and seeds. Save the juice and seeds in a bowl and use when making the stir fry beef (see below). Finely chop the tomatoes.  Place tomatoes and remaining ingredients in a bowl and mix well. Refrigerate until ready to serve.

Guacamole

Guacamole

  • 2 ripe avocados, peeled and pitted
  • juice of 1/2 a lime
  • 2 tbsps of milk
  • a pinch of sea salt

In a bowl, mash the avocados into your desired consistency, then add in the lime juice, milk and sea salt.  Mix well and refrigerate until ready to serve.

Stir Fry Beef

Stir Fry Beef

  • 1lb of striploin beef, thinly sliced
  • 1 green pepper, sliced into thick juliennes
  • 1 small onion, sliced into thick juliennes
  • salt, pepper and paprika to taste
  • 2 tbsps of extra virgin olive oil
  • juice and seed of three tomatoes (from pico de gallo)

Heat on high a large skillet. Once the skillet is hot, add in the oil and onions. Cook for 2 to 3 minutes until the onion begins to soften and then add in the beef and seasoning. Stir occasionally until the beef is cooked through. Add in the green peppers and tomato juice.  Cook for another 3 minutes or until the peppers are soft.


Assembly

  • six (whole wheat) tortillas
  • yogurt or sour cream

Warm tortillas in a pan for about 30 seconds.  Do not over cook otherwise the tortillas will become dry.  Place a tortilla open on a plate.  In the center of the tortilla, add two large spoonfuls of the beef stir fry and one large spoonful each of the pico de gallo, guacamole and yogurt. Roll up the tortilla and tuck the sides underneath. This recipe makes six fajitas.

 

Beef Stir Fry

1 Sep

Beef Stir Fry with Brown Rice

  • 1 lb of beef (which ever type you prefer), sliced thinly
  • 3 cloves of garlic, minced
  • 1 tbsp of ginger, minced
  • 1 tsp of chili pepper flakes (more if you like it rather spicy)
  • 1 tbsp corn starch
  • 2 tbsp of oil
  • water
  • soya sauce
  • worcestershire sauce
  • 1 cup of low sodium beef or chicken broth (or water is good, too!)
  • 1 tbsp of sugar
  • salt and pepper to taste
  • lemon
  • 1/4 of peanuts or cashews (optional)
  • 1 carrot, peeled and sliced thinly
  • 1/2 of a small onion, quartered
  • a handful of green beans, trimmed and cut into thirds
  • 1 zucchini, cut in half lengthwise and then sliced into 1/4 inch thick pieces

Try to cut all the vegetables to approximately the same size.  This will ensure the vegetables finish cooking at approximately the same time. As well, feel free to add in your favourite vegetables and/or omit any you don’t like.

Heat a large frying pan on high.  Add in the oil, garlic, ginger and chili flakes and cook until the garlic is brown.  Then add in the carrots, onions and green beans. Sprinkle the sugar over the vegetables and add some salt and pepper to taste. Pour about 1/3 cup of beef stock to help the vegetables soften (about 2 minutes).

Meanwhile, in a large bowl mix the beef, corn starch, 2 tbsp of water, 1 tbsp of soya sauce, 1 tbsp of worcestershire sauce, salt and pepper. Mix well.

Once the vegetables have softened, add in the beef, another 1 to 2 tbsp each of the soya and worcestershire sauces. Stir well.  The beef only requires a couple of minutes to cook and the corn starch from the beef should thicken all the liquids in the pan.  When the beef is cooked, squeeze half a lemon over the dish, sprinkle some peanuts on top (optional) and the stir fry is ready to be eaten. Serve with rice or noodles.