Beef Dishes
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2 cups cider vinegar
2 cups dry red wine
2 onions, sliced
2 carrots, sliced
1 stalk celery, sliced
6 peppercorns
4 whole cloves
2 juniper berries
2 cloves garlic, lightly crushed
1 bay leaf, halved
1 Navel orange, cut into eight slices
4 pounds boneless beef roast; round, rump, or chuck

In a saucepan, combine all but the meat and the oranges. Bring to a boil and let it simmer for three minutes. Remove from the heat and let cool.

Put half the orange slices in a deep bowl, set the meat on them and put the rest of the orange slices on top. Pour the marinade and all of the seasonings onto the meat. Cover with plastic wrap and refrigerate for two to three days, turning the meat once.

Prepare the meat for braising: Remove and discard the orange slices. Set the meat in a dish. Strain the marinade, reserving the vegetables and the seasonings.

2 tablespoons of flour
3 tablespoons olive oil
1 cup chicken stock
½ cup crushed gingersnaps
¾ cup golden raisins

Preheat the oven to 300º. Pat the meat dry with paper towels and dust it all over with the flour. Heat the oil in a large casserole, on the top of the stove. Add the meat and brown it an all sides, turning it often.

Remove the meat from the pan and set it aside. Add the strained vegetables and seasonings to the pan. Lower the heat, cover the pan and cook for eight minutes, stirring once, or until tender. Set the meat on the vegetables, pour in the stock, crushed gingersnaps, and marinade liquid.

Bring the mixture to a boil, cover, and transfer to the middle of the oven. Cook for three hours or until very tender: Insert a large two-pronged fork into the meat and try to pick up the meat. If it stays on the fork, it is not tender enough - it should fall off.

Arrange the meat on a dish. Remove any strings; keep it warm until ready to serve. Carefully strain the cooking liquid into a large saucepan. Discard the vegetables and seasonings.

Use a large spoon to skim the surface of the liquid to remove the fat. Bring to a boil, add the raisins, and let it bubble for five minutes until the liquid has reduced slightly and the raisins are plump.

Check the liquid and add salt and pepper as needed and set aside under low heat. Cut the meat into large slices and serve with some sauce over each piece. Serve with potato pancakes or with spätzel. Serves six.


Stuffed Peppers

1 cup cooked rice.
½ teaspoon salt
½ teaspoon paprika
½ teaspoon curry powder
¾ pound ground beef, lean
1 onion, small-medium, chopped
6 green bell peppers, cored
3 eggs

Preheat oven to 350º

Blanch the peppers in a large pot of boiling water, for 5 minutes. Remove and cool with cold water. Sauté the ground beef till done, then sauté the onions. Keep warm. Mix all the ingredients while warm and stuff the peppers. Put in a pan with some hot water in the bottom. Bake for 15 minutes. Serve with tomato sauce.

Stuffed Shells

½ pound ground meat or sausage
1 package frozen chopped spinach, defrosted and drained
½ pound cottage cheese, drained
3 cloves garlic, crushed
juice from½ lemon
¼ cup grated cheese
1 egg
1 teaspoon oregano
½ teaspoon salt
pepper to taste

Pasta shells
spaghetti sauce
grated cheese
swiss cheese, cut into strips

Mix all of the stuffing ingredients together. Cook the shells until they are barely tender. Put the stuffing into the shells. Arrange the shells on an oven pan, put sauce on top, then grated cheese, then swiss cheese, sprinkle oregano on top. Bake at 350ºF for½ hour.