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Beef CasseroleBeef StewBeef w/ PeppersBrandied BeefHamburger PieSauerbraten/Pot Roast
Beef JerkyBeef StroganoffBelgian Beef CarbonnadeBurgandy Burgers Pot RoastShepherd's Pie

menuBeef Casserole
Serves 4 to 6Oven: 350°FPans: 2-quart casserole dish
1 lb ground beef
4 oz uncooked elbow macaroni
1 can (10½ oz) condensed cream of mushroom soup
¾ c. milk
2/3 c. catsup
½ c. shredded Cheddar cheese
¼ c. chopped green pepper
1 tbsp instant minced onion
1 tsp salt
1 c. crushed potato chips

  1. Preheat oven.
  2. In skillet, cook and stir meat until brown; drain off fat.
  3. Cook macaroni according to package directions; drain.
  4. In ungreased 2-qt casserole, mix all ingredients except potato chips.
  5. Cover and bake for 40 minutes.
  6. Uncover; sprinkle with potato chips and bake 5 minutes longer.
  7. Serve.

menuBeef Jerky
Serves 30

You will need 1½ lbs of flank steak. Select a ½-inch thick flank or top of the round steak. Trim away all fat then partially freeze until firm. Slice across the grain in ¼ to ½-inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired, onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or overnight. Lift meat from marinade, drain well, then air dry for a couple of hours. Arrange meat strips in a single layer on fine wire screen or cake cooking rack. Place in low temperature oven (175 to 200°F) or slowly smoke-cook in smoker until meat is completely dry. (Also: check your manual if you own a dehydrator for the proper procedure with your model). Store in an air-tight container.

menuBeef Stew
Serves 6 to 8Pans: Stew pot

NOTE: Everyone has a different preference on the size of the meat cubes, so cut them according to your own taste. I like a ¾-inch cube, but some folks like them twice that size. If you prefer a thick gravy type sauce for your stew, add 1 tbsp (more if you want a really thick gravy sauce) of cornstarch or flour to a small amount of cold water until it is thoroughly combined and then add to the stew a few minutes prior to finishing and allow broth to thicken before serving.
2 lbs stew beef, cubed
2 tbsp fat
4 c. boiling water
1 tsp Worcestershire sauce
1 clove garlic
1 medium onion, sliced
1 bay leaf
1 tbsp salt
1 tsp sugar
½ tsp pepper
½ tsp paprika
dash of allspice (opt)
6 carrots, sliced or cubed
3 potatoes, cubed

  1. Dredge meat in a little flour. Place flour in a paper bag and add meat and shake well to coat.
  2. Thoroughly brown meat on all sides in hot fat, turning often.
  3. Add water, lemon juice, Worcestershire sauce, garlic, sliced onion, bay leaf and seasonings.
  4. Cover and simmer (do not boil) for 2 hours, stirring occasionally to keep from sticking.
  5. Remove bay leaf and garlic.
  6. Add carrots, onions and potatoes.
  7. Cover and cook for 30 minutes or till vegetables are done.
  8. Thicken liquid if desired.

menuBeef Stroganoff
1 lb boneless beef round steak
2 tbsp butter or margarine
½ cup chopped onion
1 can cream of mushroom soup
½ tsp paprika
½ cup sour cream
Egg noodles

  1. Slice beef across the grain into very thin strips.
  2. In skillet over high heat, in butter or margarine cook beef and onion till beef is no longer pink and onion is tender.
  3. Stir in soup and paprika; heat through, stirring occasionally.
  4. Reduce heat to very low. Stir in sour cream; gently heat through.
  5. Serve over hot cooked egg noodles.

menuBeef with Peppers
Pans: Wok
1 lb beef, sliced
2 small onions, sliced
mushrooms, sliced
1 green pepper, sliced
1 red pepper, sliced
2 tbsp oil
1 clove garlic, crushed
¼ tsp 5-spice powder
½ cup water
2 tbsp soy sauce
2 tsp cornstarch
2 tsp beef boullion granules
2 tsp sesame oil

  1. Heat oil in wok.
  2. Add garlic and 5-spice powder; stir-fry 15 seconds; add meat.
  3. Stir-fry until meat is browned, about 5 minutes.
  4. Add onions; stir fry 2 minutes.
  5. Add mushrooms and peppers; stir-fry till peppers are crisp tender (about 2 minutes).
  6. Combine all remaining ingredients, pour mixture over meat and vegetables; Cook and stir till liquid boils and thickens.

menuBelgian Beef Carbonnade
2 tbsp flour
1 tsp salt
½ tsp pepper
½ tsp paprika
1½ lb round steak cut in 1-inch cubes
¼ c. butter or margarine
3 lge onions, sliced
1/8 tsp thyme
¼ c. chopped celery leaves
1½ tbsp brown sugar
1¼ c. beer
1 tbsp vinegar
½ garlic clove, halved
1/8 c. chopped parsley
½ bay leaf

  1. Blend together the flour, salt, pepper and paprika in a large bowl. Roll the meat cubes in this mix until they are well coated.
  2. Melt the butter in a large saucepan; add the onions and saute over medium heat till they are softened and tender. Be careful not to brown the onions. Remove the onions from the pan with a slotted spoon while pressing out as much fat as possible.
  3. Place the same pan over high heat and sear the cubes of meat, a fewe at a time. This will give color to the finished carbonnade. Return the onions and meat to the pan and set it over low heat.
  4. Add the seasonings, brown sugar and beer. Bring to a simmer while stirring. Simmer over low heat till th meat is tender (about 1½ hours)
  5. Add the 2 tbsp vinegar then simmer for 5 minutes longer.
  6. Serve with a dish of boiled potatoes and a beet salad or pickled beets.

menuBrandied Beef
Tools: Wok
1 tsp salt
1 tsp paprika
½ tsp dried basil
¼ tsp dried thyme
2 tbsp flour
2 lbs beef stew meat
2 tbsp peanut oil
1 clove garlic, peeled and crushed
1 large onion, peeled and sliced
½ c. beef stock
½ c. brandy
2 c. fresh mushrooms, sliced
hot, cooked, buttered egg noodles

  1. Mix first 5 ingredients.
  2. Lightly dredge meat in flour mixture.
  3. Heat oil in uncovred wok at 375°F.
  4. Brown meat in batches, removing to plate.
  5. Add garlic and onion; stir-fry 30 seconds.
  6. Return meat to wok with stock and brandy.
  7. Reduce heat to simmer; cover; simmer for 1 hour.
  8. Add mushrooms; stir; cook 10 minutes, covered.
  9. Serve immediately with buttered egg noodles.

menuBurgundy Burgers
Serves 6
1½ lb ground beef
¼ c. burgundy or other red wine
¼ c. finely chopped onion
1 tbsp Worcestershire sauce
1 tsp seasoned salt
¼ tsp pepper
1/8 tsp garlic salt

  1. Mix all ingredients together.
  2. Shape into 6 patties, each about ¾-inch thick.
  3. Broil or grill patties 4 inches from heat, turning once, to the desired doneness (about 10 to 15 minutes).
  4. Serve on toasted buns.

menuHamburger Pie
Serves 6Oven: 350°FPans: 1½ quart casserole
NOTE: The original recipe called for green beans, but you can substitute any canned vegetable of your choice such as corn or peas or carrots or a combination.
1 lb ground beef
½ c. chopped onion
1 can (16-oz) green beans
1 can (11-oz) tomato soup
¼ c. water
¾ tsp salt
1/8 tsp pepper
3 medium potatoes, peeled and quartered
1 beaten egg
½ c. shredded cheddar cheese

  1. In large skillet cook ground beef and onion till meat is browned and onion is tender; drain off fat.
  2. Stir in green beans, tomato soup, water, salt and pepper.
  3. Turn mixture into a casserole dish.
  4. In covered pan cook potatoes in boiling salted water about 20 minutes orjust till tender; dran; mash while hot; blend in egg; add enough milk to make potatoes fluffy, yet stiff enough to hold their shape; season with salt and pepper.
  5. Drop potatoes in mounds atop meat mixture.
  6. Sprinkle with cheese.
  7. Bake uncovered for 25 to 30 minutes or till heated through.

menuPot Roast
Serves 6
4 lb beef roast
salt and pepper
1 medium onion, sliced
6 carrots, sliced or cubed
3 celery stalks, sliced
4 potatoes, halved or quartered

  1. Brown meat well on all sides in hot fat.
  2. Season with salt and pepper.
  3. Add a little water; cover and cook slowly for 2 to 2½ hours, adding more water if necessary.
  4. Add vegetables and continue cooking 1 hour. Serve with gravy.

menuSauerbraten/Pot Roast
Serves 4Pans: Large stainless steel pot
4 lb beef roast
1 pint vinegar
4 bay leaves
12 whole black peppercorns
4 whole cloves
6 carrots, cut in strips
6 onions, sliced
1 tbsp sugar
12 gingersnaps>
salt and pepper

  1. Place beef in pot and sprinkle thoroughly with salt and pepper; add vinegar and enough water to cover; add bay leaves, peppercorns and cloves; let stand, tightly covered, for 5 days in refrigerator. Add equal amounts of vinegar and water as needed to keep meat covered.
  2. Place meat in a large pot and brown well on all sides.
  3. Add carrots, onions and 1 cup of the meat marinade.
  4. Cover tightly and cook on low for 3 hours or till meat is tender.
  5. When meat is cooked, add the sugar and crumbled gingersnaps and cook for 10 minutes. If necessary, more of the spiced vinegar may be added.

menuShepherd's Pie
Serves 4Oven: 350°F
NOTE: Meat can be eliminated for a vegetarian dish and more vegetables added (mushrooms, onions, broccoli, carrots, etc.)
1 lb cooked meat (ground beef, beef, pork, turkey, etc)
1 c. cooked carrots (or peas, corn, etc)
½ c. chopped onions
2 cloves minced garlic
1 c. gravy or broth
½ tsp black pepper
1 tsp salt (optional)
mashed potatoes
1 9-inch pie shell

Add everything together in the pie shell and cover with mashed potatoes. Bake until the potatoes are well browned.

© 1998 & 2004 by Ernestina Parziale, CH