Meat Dishes, Part 1

1. Chicken Fried Steak With Cream Gravy

1-1/2 to 2 lbs round steak, cut 1/4-1/2" thick
2 eggs, beaten plus 2 tbsp water
Flour, well-seasoned with salt & pepper
Oil for frying

    Trim fat from round steak and cut into serving-size pieces. Score edges to prevent curling and pound to tenderize.
Dredge pieces in seasoned flour, then dip in beaten egg-water mixture. Dredge pieces in flour again, making sure to evenly coat
both sides and edges. Set aside on waxed paper for 10-20 minutes to allow batter to adhere to meat.
    Heat about 3/4-1" oil in large skillet over medium-high heat. When oil is hot, drop pieces of meat one at a
time into skillet as you would for chicken. If the batter sticks, the oil isn't hot enough. For a crisp crust, do not crowd
meat in skillet. Fry no more than three or four at a time. When crust is brown on one side, turn and brown on other side. Drain
on paper towels briefly, then remove to hot serving platter. Keep warm.
    Cream gravy: Pour off all but 1/4 cup oil from skillet. Scrape bottom of skillet to loosen browned pieces of batter.
Remove from heat and stir in 1/4 cup seasoned flour. Place skillet over heat; cook and stir flour until it is colored slightly.
Slowly add 1 cup warm water and 1 cup warm milk, stirring to reduce lumping. Adjust seasonings. Cook until thickened. Serves 6-8.

2. Pot Roasted Chuck Steak

1-2 tbsp flour
Pepper & paprika to taste
1-2 lbs thick cut chuck steak
1-2 tbsp vegetable oil
1 medium onion, thin sliced
1 carrot, thin sliced
1 clove garlic, minced
1/4 tsp ground ginger 8 oz water
1 tsp sugar
1 tbsp red wine vinegar
Bouquet Garni (recipe follows)

    Combine flour, pepper, and paprika. Dry steak well with paper towels and rub flour mixture well into both sides.
In a heavy skillet with lid, brown meat on both sides, in vegetable oil. Remove steak. Brown onion, carrot, and garlic in
remaining oil, adding more oil if necessary. Sprinkle steak with ginger and return to pan, laying it over the vegetables. Add wine,
water, sugar, wine vinegar, and bouquet garni. Simmer, covered, for about 2 hours or until steak is fork tender. Remove to serving
platter and keep warm. Pan gravy: Strain cooking liquid to remove vegetables and skim all fat from top. Press vegetables with
wooden spoon to get as much liquid as possible. Measure liquid and return to skillet. For each cup of liquid, mix 1 tsp flour in a
small amount of water. Stirring vigorously, add flour mixture to skillet. Cook and stir until sauce thickens slightly. Pour over
steak and serve. Serves 4-6.

Bouquet garni: Tie in cheesecloth or enclose in metal teaball: 1/2 tsp thyme, 1/2 bay leaf, and
1 sprig parsley.

3. Baked Beef Brisket

4 lbs. beef brisket
2 tsp salt
1/2 tsp black pepper
1 clove garlic, minced
3 large onions, sliced
1 cup hot water
2 tbsp cornstarch
1 cup cold water

    Place brisket, fat side up in 10"x13" roasting pan. Season with salt and pepper, sprinkle with garlic and place onions on top. Bake at 350 degrees for 1 hour or until onions turn brown. Add hot water, cover with foil and seal tightly.
Reduce oven heat to 300 degrees and continue cooking for 2 hours. Remove brisket to warm platter.
    To make gravy: Combine 2 tbsp cornstarch dissolved in 1 cup cold water with cooking liquid and cook, stirring
until boiling and thickened.

Note: Garnish with parsley, cherry tomatoes, pickled peppers, turnips, or stuffed olives, if desired. Makes 12 servings.

4. Beef 'n' Egg Loaves

1-1/2 lbs ground beef
1/4 cup wheat germ
1/4 cup chopped onion
1/4 cup chopped fresh parsley
1 tsp salt
1/4 tsp dried thyme leaves
1/4 tsp dry mustard
1/4 tsp paprika
1/8 tsp pepper
1 egg
1/4 cup milk
1/4 cup catsup
6 hard-cooked eggs, peeled
Sweet 'n' Sour Sauce (recipe follows)

    Combine beef, wheat germ, onion, parsley, salt, thyme, mustard, paprika, pepper, egg, milk, and catsup
in bowl. Mix lightly but well. Divide mixture into 6 portions. Press each portion around a hard-cooked egg, forming a loaf. Place
in a shallow roasting pan. Bake at 375 degrees for 20 minutes. Meanwhile, prepare Sweet 'n' Sour Sauce and spoon over loaves. Bake
15 minutes more. Serves 6.

Sweet 'n' Sour Sauce:

1/4 cup catsup
1 tbsp vinegar
1 tbps brown sugar
1/2 tsp dry mustard

    Combine catsup, vinegar, brown sugar, and mustard in bowl; mix well.

5. Layers

1 lb lean ground beef
3 carrots, peeled & sliced
3 stalks celery, sliced
1 lg baking potato, peeled & sliced
1 medium onion, peeled & sliced
1 green pepper, chopped
1 can mushrooms, drained
Salt & pepper to taste
1 tsp each: dried basil & parsley
1/4 tsp dried tarragon
1 can tomato soup, undiluted

    Break up meat into bottom of lightly greased 2-1/2 quart baking dish. Layer carrots on top of meat, then celery, then potato
slices, onion, green pepper, and mushrooms. Add seasonings and cover with tomato soup. Refrigerate, covered, for several hours
or overnight or until ready to bake. Place covered casserole in 350 degree oven for 1-1/2 hours. Serves 4-6.

6. Enchiladas

1 lb ground beef
2 cans Frito-Lay Enchilada dip
1 pkg corn or flour tortillas
Water
1 tsp salt
1/4 tsp pepper
1/2 lb Cheddar cheese, grated

    Brown ground beef in skillet and season with salt and pepper. Drain. Mix enchilada dip with water. Place ground meat in
tortillas, roll up and place seam side down in shallow baking dish side by side. Spread enchilada dip mixture over tortillas and
top with cheddar cheese. Bake for 30 minutes at 350 degrees. Serve hot. Makes 4-6 servings.

7. Mexicali Meatloaf

2 lbs ground beef
1 can Tostitos picante dip
2 eggs
1 cup bread or cracker crumbs
1/2 lb Monterrey Jack cheese, sliced
1 can whole green chilies
Salt & pepper to taste

    Mix ground beef with dip, salt, pepper, bread crumbs, and eggs. Spread 1/2 of meat mixture in loaf pan. Spread cheese and chilies
over meat and top with remaining meat mixture. Bake at 350 degrees for 1-1/2 to 2 hours. Makes 6- 8 servings.

8. Chili con Carne

3/4 lb chuck steak
1 tbsp vegetable oil
1 medium onion, chopped (1/2 cup)
1/4 cup chopped green pepper
1 lg clove garlic, minced
1 tbsp chili powder
1 cup tomato puree
1 cup water
1/2 tsp salt
1/2 tsp leaf oregano
1 can kidney beans

1. Cut meat in 1/2" cubes. Brown, a few pieces at a time, in oil in a large skillet. Remove cubes with a slotted spoon as they
brown. Add onion, green pepper, and garlic; saute, stirring often, until tender, about 3 minutes. Sprinkle chili powder over
mixture; cook and stir one minute.

2. Return meat to skillet; add tomato puree, water, salt, and oregano; bring to boiling. Lower heat; cover, simmer 30 minutes,
stirring occasionally.

3. Drain beans, reserving about half the liquid. Add beans and reserved liquid to skillet; simmer, uncovered, for 15 minutes.

4 Serves 4.

9. Basic Meat Loaf

1 cup rolled oats
1/3 cup diced mushrooms
1 tbsp instant minced onion
1-1/2 tsp salt
1/8 tsp hot pepper sauce
1 cup hot beef broth
2 eggs
2 lbs lean ground beef
Gravy (recipe follows)

    In large bowl, mix oats, mushrooms, onion, salt, pepper sauce, and broth. Let stand 5-10 minutes for oats to swell. Add eggs
and beef; mix very well. Place in roasting pan and, with hands dipped in cold water, shape mixture into a 10"x4" loaf. If desired,
score top with dull edge of knife. Bake in preheated oven (350 degrees) for 1 hour or until well browned and firm. Let stand 10
minutes before slicing. Serve, topped with gravy. Makes 8 servings.

    Gravy: Drain 3 tbsp pan drippings into small heavy saucepan. Blend in 3 tbsp flour. Stir over medium-high heat until
lightly browned. Gradually stir in 1-1/4 cups liquid (beef broth, or hot water stirred with remaining pan drippings, or 1 cup
beef broth and 1/4 cup dry white wine). Cook and stir until thickened and smooth. Season with 1/4 tsp salt and 1/8 tsp pepper.
Makes 4 servings.

10. Beef Stew

2 lbs lean beef chuck steak (cubed)
2 tbsp flour
2 tbsp crumbled marjoram
1/2 tsp pepper
2 tbsp oil or bacon drippings
6 medium onions (1 lb), cut in wedges
1 tsp salt, or to taste
Hot water
2 tbsp brandy or bourbon (opt)

    Toss beef with flour, marjoram, and pepper. In Dutch oven, over medium heat, cook meat in hot oil for about 15 minutes or
until well browned. Stir in onions, mixing with meat and pan drippings, cook 5 minutes or until browned. Add salt and 1-1/2
cups water; cover; stirring occasionally, simmer for 1 hour or until meat is almost tender. Add brandy and more water if needed.
Cover; simmer 15 minutes longer or until meat is tender. Makes 8 servings.

11. Beef Pepper Steak

1 boneless top round steak (1 lb), cut 1" thick
1/3 cup cornstarch
1 cup uncooked long grain rice
1/2 cup vegetable oil
3 medium green peppers, cut in strips
3 medium onions, sliced
2 cloves garlic, crushed
1/2 cup soy sauce
1 cup water

1. Cut meat into 1/4" thick slices. Toss with cornstarch until well coated.

2. Start rice cooking following package directions.

3. Saute meat, a few slices at a time, in 1/4 cup of the oil in a large skillet until browned, about 3 minutes. Remove to warm
platter.

4. Saute peppers, onions, and garlic in oil remaining in skillet until tender, about 3 minutes. Return meat to skillet.

5. Stir in soy sauce and water. Continue cooking, scraping browned bits in skillet, until sauce thickens and bubbles. Serve
over hot cooked rice.

6. Makes 6 servings.

12. Armenian Meat Pies

Yeast Dough (recipe follows)
12 oz. Lean ground beef
1 large onion, chopped fine (1 cup)
1 tbsp green pepper flakes (re-hydrated)
1 can (16 oz) tomatoes, drained & fine-chopped
1/4 cup finely chopped parsley
1 medium clove garlic, minced
1/2 tsp salt
1/8 tsp each: pepper & allspice
Plain yogurt or lemon wedges (opt)

    While Yeast Dough is resting, mix well remaining ingredients except yogurt. On lightly floured surface, roll out each
ball of dough in 5-1/2 to 6" circle. Spread each with about 3 tbsp meat mixture to within 1/4" of edge. Place on foil-lined baking
sheets. Bake on top rack of preheated 450 degree oven for about 10 minutes or until crisp and golden around edges. Serve hot
or cold with yogurt and lemon wedges. Makes 12 meat pies, 2 per serving.

Yeast Dough

1 pkg active dry yeast
3/4 cup warm water (105-115 degrees)
2 cups flour
1 tsp salt
1 tbsp oil

    Dissolve yeast in water; set aside. In medium bowl, combine flour and salt. Make a well in center; add oil and yeast mixture.
    With fingers or wooden spoon, working from center out, blend liquids into flour mixture until dough leaves sides of bowl. (Dough
should be soft but not sticky.) Add a little more flour or water if necessary. Turn out onto a lightly floured surface. Knead until
smooth and elastic. Place in greased bowl; turn to grease top. Cover, let rise in warm draft-free place about 1 hour or until doubled
in size. Punch dough down. Divide into 12 equal pieces. Form into balls. Place on lightly floured surface. Cover, let rest for 15-30 minutes.

13. Peruvian Filled Turnovers

1/2 lb. Lean ground beef
1/3 cup cooked ham, minced
1 small onion, grated
1 hard-cooked egg, chopped fine
2 tsp minced parsley
1/2 tsp salt
1/8 tsp pepper
2 tbsp beef broth
Pastry (recipe follows)
1 egg yolk beaten with 1 tbsp water (opt)

    In medium skillet, brown beef, stirring to break up in pieces. With slotted spoon, remove to bowl. Add ham, onion, egg,
parsley, salt, pepper, and broth; mix well. On floured surface, roll out pastry to 1/16" thickness. Cut out 10 circles, each 5"
in diameter, re-rolling dough scraps, if necessary. Place a heaping tablespoonful of filling slightly below middle of each circle;
fold circle in half over filling; pinch edges with wet fingers or tines of fork to seal. Place on baking sheet; brush with yolk-water
mixture. Bake in preheated 400 degree oven for 15 minutes or until lightly browned. Makes 10 turnovers.

Pastry:

1-1/2 cups flour
2 tbsp baking powder
1/2 tsp salt
1/3 cup butter, cut in small pieces
1/3 cup warm water
1/2 tsp lemon juice

    In medium bowl, mix flour, baking powder, and salt. With fingers or pastry blender, work in butter until mixture resembles
coarse crumbs. Mix water and lemon juice; slowly stir into flour mixture until dough forms a ball. Chill for at least 30 minutes
while preparing filling.

14. Flautas (Fried Filled Tortillas)

12 canned, refrigerated or frozen corn tortillas
1-1/2 cups sliced cooked chicken (or beef)
1/2 tsp salt
Shortening
Shredded lettuce
Salsa (recipe follows
Dairy sour cream (opt)

1. Wrap tortillas in foil; heat in a slow oven (300 degrees) for 15 minutes. Sprinkle chicken with salt.

2. Place a narrow strip of chicken down the center of each tortilla. Roll up; secure with a tooth pick.

3. Heat enough shortening in a large skillet to make a 1/4" depth. Fry the Flautas, turning to brown evenly. Drain on paper
towels. Serve garnished with lettuce, salsa, and sour cream (opt).

15. Salsa (Fresh Chili Sauce)

1 large ripe tomato, peeled
1 medium-sized red onion, or 2 green onions with tops
1 can (4 oz) chopped green chilies, drained 1 large clove garlic, minced 1/2 tsp salt

    Chop the tomato and onion very fine. Combine with chilies, garlic, and salt in a medium-sized bowl; mix well. Let stand
for 15 minutes to develop flavor. Note: Will keep, lightly covered, for up to 1 week in refrigerator or 4 months in freezer.

16. Meat Loaf Bake

1-1/2 lbs ground chuck
1/2 lb ground pork
1 medium onion, chopped
1 small green pepper, chopped (1/2 cup)
2 stalks celery, chopped
1/4 cup chopped parsley
4 slices bread, crumbled
2 eggs
1/2 cup milk
1 tsp salt
1/4 tsp pepper
4 medium unpeeled potatoes, scrubbed & halved
2 green peppers, halved & seeded
2 red peppers, halved & seeded
2 medium onions, quarted
Catsup Topping (recipe follows)

1. Combine meat, onion, green pepper, celery, parsley, bread, eggs, milk, salt, and pepper in a large bowl; mix well. Shape into
a loaf; place in a large shallow baking pan.

2. Bake in a moderate oven (350 degrees) for 30 minutes.

3. Meanwhile, parboil potatoes for 10 minutes. Place potatoes, peppers, and onions around meat loaf; spread Catsup Topping
over loaf. Return to oven and bake for 1 hour longer, basting vegetables several times with pan liquids.

Catsup Topping: Combine ½ cup catsup, 1 tsp prepared mustard, and 1/4 tsp soy sauce in a cup; mix well.

17. Ohio Herb-Stuffed Beef Chops

1/2 lb medium-sized mushrooms
1/3 cup chopped onion
1/3 cup chopped celery
1 cup packaged bread crumbs
1/4 tsp ground sage
1/2 cup chopped parsley
4 double center loin chops, with pockets
1/2 tsp salt
1/4 tsp pepper
1/2 cup dried apricots
1 cups dry white wine

    Reserve 4 mushrooms for garnish, thinly slice remainder. Saute sliced mushrooms, onion, and celery in 1/4 cup of butter in a
large flame-proof baking dish or skillet with an ovenproof handle until tender, about 3 minutes. Add bread crumbs, sage, and parsley.
    Sprinkle chops inside and out with salt and pepper. Reserve 4 apricots; chop remainder; add to skillet mixture. Stuff chop pockets
loosely with mixture. Secure openings with wooden picks. Wipe out dish.
    Brown chops on both sides in remaining 1/4 cup butter in same ovenproof dish. Pour wine around chops; cover.
    Bake in a moderate oven (350 degrees) for 1 hour or until chops are tender. Garnish with reserved mushrooms and apricots, and
add a few crisp celery tops for color. Serve with Sweet-Sour Red Cabbage, if you wish. Makes 4 servings.

18. New England Boiled Dinner

1 corned beef brisket (4 lbs)
3 large yellow turnips, pared & cut in ½" pieces
1 lb carrots, halved
6 medium-sized potatoes, pared & halved
1 bunch of beets
2 medium-sized heads of cabbage, cut into 6 wedges each
1/4 cup butter, melted
Chopped parsley, horseradish sauce, and mustard

    Simmer corned beef in enough water to cover in a large kettle for 2 hours. Add the turnips; cook 30 minutes. Add the carrots;
cook 30 minutes longer or until meat and vegetables are tender.
    About 1 hour before meat is tender, cook beets in a large saucepan until tender; skin; keep warm.
    Start cooking cabbage in a large kettle, about 30 minutes before meat is tender.
    Slice meat; arrange on a large warm platter. Spoon hot vegetables around meat; pour melted butter over vegetables; sprinkle
with parsley. Serve with horseradish sauce and mustard. Makes 10 servings.

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