By Febrina Malloy
Be sure to cook the potatoes with the meat according to the recipe; otherwise the corned beef will be too salty.
Ingredients:
5 lb. corned beef brisket
1 or 2 tsp. pickling spices, in a tea ball or cloth bag
8 small potatoes, scrubbed, peeled, and cut up
1 or 2 yellow onions, peeled and cut into quarters
a few turnips, peeled and quartered
8 carrots, scrubbed
1 small head of cabbage, cut in quarters
Directions:
1. Place meat in a large heavy kettle with a tight fitting lid, cover with cold water, and add spices.
2. Bring to a boil. Skim if needed, and reduce heat.
3. Simmer covered 3 1/2 to 4 hours, or until meat is tender when pierced with a fork.
4. Remove some of the cooking liquid, then add potatoes, onions, turnips, and carrots.
5. Cook 25 minutes, then skim off fat.
6. Place cabbage wedges on top of vegetables and cook 20 minutes more, until vegetables are tender.
Beef Stroganoff
By Febrina Malloy
Serves 4-6
Ingredients:
2 lb round steak (or leftover cooked beef)
4 oz can mushrooms
1 onion, chopped
3 TB flour (may need 1/2 TB more)
2 cups beef stock (use liquid from mushrooms and water and 2 bouillon cubes)
2 tsp prepared mustard
4-6 TB sour cream (adjust amount to taste)
Salt & pepper to taste (near end)
Noodles, cooked according to package directions.
Directions:
1. Use meat tenderizer on round steak and remove as much fat and gristle as possible.
2. Using a little oil or bacon fat, brown meat lightly over high heat in a skillet. This will only take a few minutes per side.
3. Remove the meat, lower the heat to medium, and add a little more oil.
4. Lightly saute onions until starting to become translucent. Add mushrooms and continue to saute. Remove pan from heat.
5. Once meat is cool enough to handle, cut into thin strips with a sharp knife.
6. If using the same pan to make the sauce, remove the vegetables and set aside with the beef. If using two pans, de-glaze the skillet with a little water or beef stock and add it to the sauce.
7. Whisk flour and mustard into beef stock and pour into pan. Cook and stir over medium heat until thickened.
8. Add the meat and vegetables and simmer gently, covered, for about 1 hour.
9. Shortly before serving, add salt and pepper to taste, and gently stir in sour cream. Be sure not to boil. Serve over cooked noodles.
Can also be made in crock pot; no need to saute onions or mushrooms, use 1/2 cup less beef stock and use the flour at end to thicken as for gravy.
Serves 4-6
Ingredients:
2 lb round steak (or leftover cooked beef)
4 oz can mushrooms
1 onion, chopped
3 TB flour (may need 1/2 TB more)
2 cups beef stock (use liquid from mushrooms and water and 2 bouillon cubes)
2 tsp prepared mustard
4-6 TB sour cream (adjust amount to taste)
Salt & pepper to taste (near end)
Noodles, cooked according to package directions.
Directions:
1. Use meat tenderizer on round steak and remove as much fat and gristle as possible.
2. Using a little oil or bacon fat, brown meat lightly over high heat in a skillet. This will only take a few minutes per side.
3. Remove the meat, lower the heat to medium, and add a little more oil.
4. Lightly saute onions until starting to become translucent. Add mushrooms and continue to saute. Remove pan from heat.
5. Once meat is cool enough to handle, cut into thin strips with a sharp knife.
6. If using the same pan to make the sauce, remove the vegetables and set aside with the beef. If using two pans, de-glaze the skillet with a little water or beef stock and add it to the sauce.
7. Whisk flour and mustard into beef stock and pour into pan. Cook and stir over medium heat until thickened.
8. Add the meat and vegetables and simmer gently, covered, for about 1 hour.
9. Shortly before serving, add salt and pepper to taste, and gently stir in sour cream. Be sure not to boil. Serve over cooked noodles.
Can also be made in crock pot; no need to saute onions or mushrooms, use 1/2 cup less beef stock and use the flour at end to thicken as for gravy.
Greek Style Beef Stew
By Bill Malloy
I have made this stew quite a few times and it incorporates my changes. It is one of our
favorites.
Ingredients:
2 lbs beef stew meat (cubed)
3 TB butter or olive oil
1 medium onion, diced
¼ cup tomato paste
1 ½ cups beef broth
1 ½ TB red wine vinegar
1 tsp garlic, minced
1 tsp oregano
1 lb pearl onions
½ cup walnuts
½ cup feta cheese
Directions:
1. Heat the butter or oil in a heavy pot. (I use a cast iron Dutch oven.)
2. Add the beef and brown.
3. Add the diced onion and cook until soft.
4. Add the tomato paste, beef broth, wine vinegar, garlic and oregano.
5. Cover and simmer for one hour and 15 minutes.
6. Add the pearl onions and summer one more hour.
7. Remove from the heat. Add the walnuts and cheese.
8. Cover and allow to set 10 minutes before serving.
I have made this stew quite a few times and it incorporates my changes. It is one of our
favorites.
Ingredients:
2 lbs beef stew meat (cubed)
3 TB butter or olive oil
1 medium onion, diced
¼ cup tomato paste
1 ½ cups beef broth
1 ½ TB red wine vinegar
1 tsp garlic, minced
1 tsp oregano
1 lb pearl onions
½ cup walnuts
½ cup feta cheese
Directions:
1. Heat the butter or oil in a heavy pot. (I use a cast iron Dutch oven.)
2. Add the beef and brown.
3. Add the diced onion and cook until soft.
4. Add the tomato paste, beef broth, wine vinegar, garlic and oregano.
5. Cover and simmer for one hour and 15 minutes.
6. Add the pearl onions and summer one more hour.
7. Remove from the heat. Add the walnuts and cheese.
8. Cover and allow to set 10 minutes before serving.
Spatzle (Dumplings)
By Laurel Horky Malloy
Ingredients:
1 1/2 cup flour
2 eggs, slightly beaten
1/2 tsp salt
1/2 cup milk
Directions:
1. Combine flour and salt.
2. Add eggs.
3. Slowly stir in milk.
4. Mix until smooth.
5. Drop into soup or stew by teaspoonfuls.
6. Cover and simmer 5 minutes.
Ingredients:
1 1/2 cup flour
2 eggs, slightly beaten
1/2 tsp salt
1/2 cup milk
Directions:
1. Combine flour and salt.
2. Add eggs.
3. Slowly stir in milk.
4. Mix until smooth.
5. Drop into soup or stew by teaspoonfuls.
6. Cover and simmer 5 minutes.
Crock Pot Beef Stew
By Dorothea Malloy
Ingredients:
1 TB vegetable oil
1 1/2-2 lbs beef stew meat, or cut up chuck roast, fat removed
4 cups hot water
1/2 tsp pepper
2 large potatoes, peeled and cut into 1-1 1/2 inch pieces
4 medium carrots, sliced
1 medium turnip, peeled and cut into 1 inch pieces (optional)
2 medium stalks celery, cut into 1/2 inch pieces (optional)
1 medium onion, chopped
(may substitute 2 16 oz bags frozen stew vegetables for vegetables)
1 crushed garlic clove
1 tsp salt
1 tsp lemon juice
1 tsp sugar
1 tsp Worcestershire sauce
1/2 tsp paprika
1 bay leaf
1/8 tsp allspice
1/2 cup cold water
2 TB flour
Instructions:
1. Heat oil in a large cast iron skillet. Brown meat in oil, stirring occasionally.
2. Add beef, vegetables, boiling water, and all other ingredients except cold water and flour to crock pot. Cook on low 10-12 hours.
3. Put 1/2 cup cold water and 2 TB flour in a jar with a lid. Shake to blend and stir into the stew. Continue cooking on low for thirty minutes more.
Ingredients:
1 TB vegetable oil
1 1/2-2 lbs beef stew meat, or cut up chuck roast, fat removed
4 cups hot water
1/2 tsp pepper
2 large potatoes, peeled and cut into 1-1 1/2 inch pieces
4 medium carrots, sliced
1 medium turnip, peeled and cut into 1 inch pieces (optional)
2 medium stalks celery, cut into 1/2 inch pieces (optional)
1 medium onion, chopped
(may substitute 2 16 oz bags frozen stew vegetables for vegetables)
1 crushed garlic clove
1 tsp salt
1 tsp lemon juice
1 tsp sugar
1 tsp Worcestershire sauce
1/2 tsp paprika
1 bay leaf
1/8 tsp allspice
1/2 cup cold water
2 TB flour
Instructions:
1. Heat oil in a large cast iron skillet. Brown meat in oil, stirring occasionally.
2. Add beef, vegetables, boiling water, and all other ingredients except cold water and flour to crock pot. Cook on low 10-12 hours.
3. Put 1/2 cup cold water and 2 TB flour in a jar with a lid. Shake to blend and stir into the stew. Continue cooking on low for thirty minutes more.
Good For You Stew
By Dorothea Malloy
This is a quick and easy main dish our family enjoys.
Serves 4
Ingredients:
1 lb. ground beef or turkey
2 TB instant minced onion
2 8 oz. cans low-salt tomato sauce
2 cups water
1 tsp sugar
1 tsp salt
8 oz. whole wheat or gluten-free pasta
Directions:
1. Brown ground beef or turkey in a skillet that has a lid. Drain liquid and de-fat; add water to
liquid to make 2 cups. Return meat to pan.
2. Add water, onion, tomato sauce, sugar, and salt, and bring to a boil over medium
heat.
3. Add pasta, reduce heat, and simmer 15 to 20 minutes, until pasta is tender.
This is a quick and easy main dish our family enjoys.
Serves 4
Ingredients:
1 lb. ground beef or turkey
2 TB instant minced onion
2 8 oz. cans low-salt tomato sauce
2 cups water
1 tsp sugar
1 tsp salt
8 oz. whole wheat or gluten-free pasta
Directions:
1. Brown ground beef or turkey in a skillet that has a lid. Drain liquid and de-fat; add water to
liquid to make 2 cups. Return meat to pan.
2. Add water, onion, tomato sauce, sugar, and salt, and bring to a boil over medium
heat.
3. Add pasta, reduce heat, and simmer 15 to 20 minutes, until pasta is tender.
Creamed Chipped Beef
By Febrina Malloy
This is one of the quick and easy recipes Mike's Mom sent to Mike and me when we first got married. The sauce is a basic white sauce recipe that she used in many other recipes, such as Macaroni and Cheese. We always substitute whole wheat bread for the hamburger buns. If you can’t find the chipped beef, you can use a 4 oz package of deli-sliced roast beef.--Dorothea
Ingredients:
1 TB margarine or bacon drippings
3 TB flour
1 cup reconstituted dry milk (or skim milk)
3 oz package dried chipped beef
hamburger buns
Directions:
1. Tear or cut chipped beef into small pieces. Cook lightly in a heavy frying pan just until frizzled. Or spread chipped beef pieces in a baking pan and just put in moderate oven a few minutes while preparing sauce.
2. Melt margarine in heavy saucepan and blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly.
3. Remove from heat and stir in milk. Return to heat, bring to a boil and boil 1 minute, stirring constantly.
4. Add meat to sauce.
5. Toast hamburger buns. Serve meat sauce over buns.
This is one of the quick and easy recipes Mike's Mom sent to Mike and me when we first got married. The sauce is a basic white sauce recipe that she used in many other recipes, such as Macaroni and Cheese. We always substitute whole wheat bread for the hamburger buns. If you can’t find the chipped beef, you can use a 4 oz package of deli-sliced roast beef.--Dorothea
Ingredients:
1 TB margarine or bacon drippings
3 TB flour
1 cup reconstituted dry milk (or skim milk)
3 oz package dried chipped beef
hamburger buns
Directions:
1. Tear or cut chipped beef into small pieces. Cook lightly in a heavy frying pan just until frizzled. Or spread chipped beef pieces in a baking pan and just put in moderate oven a few minutes while preparing sauce.
2. Melt margarine in heavy saucepan and blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly.
3. Remove from heat and stir in milk. Return to heat, bring to a boil and boil 1 minute, stirring constantly.
4. Add meat to sauce.
5. Toast hamburger buns. Serve meat sauce over buns.
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