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Home > Group Home > The Old Country Corner > Old Country *Beef, Veal, Lamb... *

Old Country *Beef, Veal, Lamb... *

Last post Oct 24, 2007 3:42 AM by twinkle30 . 22 replies.


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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Posted: Oct 08, 2007 9:07 AM in The Old Country Corner
    Post # 1
    RE: Old Country *Beef, Veal, Lamb... *
    Beef Liver

    1 1/2 lbs beef liver
    flour salt & pepper
    1/4 c bacon drippings
    4 c sliced onions
    1/4 c bacon drippings

    Dredge the liver with mixed flour, salt, and pepper. Heat 1/4 c bacon drippings, brown the liver in it quickly on both sides. Remove to hot platter and keep warm. Saute the onions in second 1/4 c drippings until golden brown. Pile on top of the liver and serve. 6 portions
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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 08, 2007 9:08 AM in The Old Country Corner
    Post # 2
    RE: Old Country *Beef, Veal, Lamb... *
    Roast Beef with Onion Sauce, Braten mit Zwiebelsoße

    1 2-inch sirloin roast
    flour to dredge
    butter
    4 onions
    1 T flour
    1 t butter
    1 c scalding milk
    salt and pepper

    Dredge the meat in a very little flour, place butter in frying pan, and, when hot, sear the meat in it, turning to brown both sides. Preheat oven to 325 degrees, place pan in oven, and roast the beef for 25 minutes; lower heat to finish roasting (250 degrees). Just before roast is ready chop the onions and simmer in a little butter until transparent and golden brown. Blend the flour and butter to a smooth paste and stir in the hop milk over a low flame. When sauce is thick and smooth add 2 or 3 T of drippings from the roasting pan to flavor and color. Season, add onions, and serve.
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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 08, 2007 9:15 AM in The Old Country Corner
    Post # 3
    RE: Old Country *Beef, Veal, Lamb... *
    GERMAN GOULASH WITH SAUERKRAUT : SZEGEDINE GOULASCH

    2 pounds veal or beef cut in 1 1/2 inch squares
    4 tablespoons beef suet or butter
    1 1/2 cups sliced onions
    1 clove garlic, chopped
    1 teaspoon salt
    1/2 teaspoon pepper
    1 cup chopped ripe or canned tomatoes
    1 cup sour cream
    2 teaspoons paprika
    2 teaspoons chopped caraway seeds
    1 pound (2 cups) sauerkraut (rinsed and drained)
    2 or 3 tablespoons chopped parsley

    Saute meat in hot beef fat or butter until lightly browned. Add onions and cook
    5 minutes. Add garlic, salt, pepper, tomatoes or tomato puree, and enough water barely to cover the mixture.

    Cook slowly until meat is nearly done and the sauce greatly reduced, about 45 minutes. Stir frequently. When sauce is cooked down, add sour cream, paprika, and caraway seeds. Simmer 1/2 hour longer.

    Heat sauerkraut. Arrange alternate layers of goulash and sauerkraut in a warmed serving dish. Sprinkle top with parsley. Serves 8 or more.
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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 09, 2007 4:04 AM in The Old Country Corner
    Post # 4
    RE: Old Country *Beef, Veal, Lamb... *
    Buffalo Beef Stew

    Roll 1 lb. beef cutes into
    2 TBSP flour. Brown 2 TBSP shortening in heavy pan.

    Add 1 can of Campbell’s Tomato Soup, 1 soup can of water.

    Cover; simmer 1-1/2 hours; stir no and the.

    Add 6 onions,
    6 carrots (cut in half),
    3 potatoes (quartered),
    1/4 tsp. whole thyme (if desired)

    Cover; cook 1 hour, or until vegetables are tender. To thicken, cook uncovered for at least 10 minutes. 4 to 6 servings.

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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 09, 2007 4:05 AM in The Old Country Corner
    Post # 5
    RE: Old Country *Beef, Veal, Lamb... *
    Souper Meatloaf

    Combine
    1 can Campbell’s Tomato Soup,
    1/2 cup cornflake crumbs,
    2 lb. ground beef,
    1/2 cup chopped onion,
    2 TBSP salt, dash pepper;

    mix thoroughly. Shape firmly into loaf; place in shallow baking pan. (Thorough mixing and firm shaping will result in a moist, easy-to-slice loaf.) Bake at 350 degrees for about 1 1/4 hour.

    For sauce, combine 1/4 cup drippings with additional can of Tomato Soup; heat and server over loaf.

    8 servings.
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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 09, 2007 9:19 AM in The Old Country Corner
    Post # 6
    RE: Old Country *Beef, Veal, Lamb... *
    Twinkles favorit Chili

    2 T. olive oil
    2 onions, chopped
    3 cloves garlic, minced
    1 lb lean ground beef
    3/4 lb beef steaks, in 1-1/2 cubes
    14 oz. diced tomatoes with juice
    12 oz. dark beer (not sweet)
    1 c. strong brewed coffee (expresso preferred)
    12 oz tomato paste
    2 c. beef broth
    1/8 c packed brown sugar
    3 1/2 T. chili powder
    1 T cumin seed
    1 T unsweetened cocoa powder
    1 t oregano
    1 t cayenne pepper
    1 t coriander (optional i omit)
    1 t salt
    3 X 15 oz kidney beans
    4 fresh hot jalapenos or other chili peppers, chopped fine

    1. Heat oil in large Dutch oven or other stewpot over medium heat.
    2. Cook onions, garlic, ground beef and steak for 10 min or until meat is well browned and the onions are tender.
    3. Add the tomatoes, beer, coffee, tomato paste and broth.
    4. Mix well.
    5. Add brown sugar, chili powder, cumin, cocoa, oregano, cayenne, coriander, and salt.
    6. Stir again.
    7. Add 2 cans of beans and the chili peppers.
    8. Reduce heat to low and simmer for 1-1/2 hours or until steak pieces are beginning to fall apart, uncovered.
    9. This can be done in advance, or even the previous day.
    10. Before serving, stir in the remaining can of beans.
    11. Simmer for 30 min., and serve.
    12. Extra nice served with cornbread, fresh Italian bread or nacho chips and a dollop of sour cream and shredded cheese on top.
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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 10, 2007 1:26 AM in The Old Country Corner
    Post # 7
    RE: Old Country *Beef, Veal, Lamb... *
    Rulle Polse (Norwegian Meat Roll)

    2-1/2 lbs. flanks of beef 3 T. minced onion
    1 lb. beef 1 T. pepper
    1/2 lb. pork 1 T. ginger
    1/4 lb. finely ground beef 4 T. salt
    1/4 lb. finely ground pork

    Trim all fat and sinews from flank. Flatten on a board. Rub in part of dry seasoning. Add the remainder and the onion to the ground meat. Spread beef and pork on a little more than half of flank, then spread on ground seasoned meat. Roll tightly as for jelly roll and sew edges together to keep stuffing inside. Wrap tightly in a cloth. Put in vessel and cover with water. Cook slowly for about 2 to 3 hours. Remove from vessel. Place between plates under a heavy weight to press out moisture, until the roll is cold. Remove cloth and slice thin. Remove threads, serve cold. It is well to keep under refrigeration until it is ready to serve.

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    • Top 10 Contributor
    Joined: Jan 2004
    Posts: 52,220
    Reply Posted: Oct 24, 2007 3:42 AM in The Old Country Corner
    Post # 8
    RE: Old Country *Beef, Veal, Lamb... *
    Beef Stroganoff
    3 Tbs (45 ml) butter
    1 Tbs (15 ml) vegetable oil
    2 lb (1 kg) fillet of beef, trimmed of fat and cut across the grain in ¼ in (1 cm) slices
    ½ cup (125 ml) thinly sliced scallions
    ¼ lb (100 g) mushrooms, thinly sliced
    1 Tbs (15 ml) flour
    ½ (125 ml) cup white wine
    ½ cup (125 ml) sour cream
    1 Tbs (15 ml) tomato paste
    ¼ tsp (1 ml) Worcestershire sauce
    Salt and freshly ground black pepper to taste
    1 Tbs (15 ml) finely chopped parsley

    Heat the butter and the oil in a heavy skillet over high heat. Fry the slices of beef about 2 minutes on each side, until lightly browned. Transfer the meat to a plate. Add the scallions and mushrooms to the skillet and cook, stirring frequently, 3 to 4 minutes, until lightly browned. Add the flour and mix thoroughly with the vegetables, then pour in the white wine and stir until well combined and slightly thickened. Add the sour cream, tomato paste, Worcestershire sauce, salt and pepper and stir to combine. Return the beef to the skillet, along with any juices that have accumulated in the plate. Coat the meat thoroughly with the sauce, cover the pan, and simmer over low heat for 2 or 3 minutes, until the meat is heated through. Sprinkle with parsley and serve immediately. May be served with noodles (a must for me) or rice.
    Serves 4 to 6.
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