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Sauerbraten
   (Pickled Beef Roast)
Beef Stew
Spaghetti Sauce

Lasagna
Lasagna, spinach
Stuffed Peppers
Stuffed Shells

Chili dishes
Spiced Roast Beef
   & Vegetables
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Spaghetti Sauce 1

3 large cans whole tomatoes or equivalent in tomatoes (about 12), cut into small pieces
1 large can tomato paste
2 pounds ground round (beef)
2 pounds hot Italian sausage
4 Italian green peppers or 2 green bell peppers, chopped
2 to 4 medium onions, chopped
1 head of celery, chopped (optional)
1 teaspoon coarse ground pepper
2 teaspoons oregano or basil
1 pound mushrooms
salt to taste
(optional) 2 to 4 fresh jalapeño peppers or 2 teaspoons dried hot peppers
(optional) 1 to 2 cups red wine

Start the tomatoes, tomato paste, wine, and spices simmering in a large pot. Chop the celery and add to the sauce. Prepare meatballs by shaping the hamburger into 1½ inch balls. Place in boiling water for 30 minutes. Add to the sauce. (alternately, just fry the ground meat, drain, add to the sauce). Fry or boil the sausage for about½ hour. Drain and add to sauce. Lightly sauté the onions, peppers, and mushrooms and add to the sauce. Simmer the sauce uncov-ered for at least one hour, or until it has thickened to the desired consistency.

Spaghetti Sauce 2

3 jars prepared spagetti sauce
1 15oz can chopped tomatoes
1 pound ground round (beef) or
1 pound ground turkey or
6 hot Italian sausage
1-2 bell green peppers or red bell peppers
5 garlic cloves
1 medium onions, chopped
2 teaspoons oregano or basil
1 pound mushrooms
salt to taste
(optional) 1 fresh jalapeño pepper or 1 teaspoon dried hot peppers
(optional) 1 cup red wine

Start the tomatoes, sauce, wine, and spices simmering in a large pot. Sauté the onion and add to the sauce.

Meanwhile fry or boil the sausage for about½ hour. Drain and add to sauce. Lightly sauté the onions, peppers, garlic and mushrooms and add to the sauce. Simmer the sauce uncovered for at about½ hour, or until it has thickened to the desired consistency.

    

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

Stuffing:
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

shells:
Pasta shells
spaghetti sauce
grated cheese
oregano
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.