Category Archives: Beef

Mexican Lasagna

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Submitted by Michelle Fawver
Serves 6-8

Ingredients

2 pkg corn tortillas (18) 1 tsp black pepper
1 lb. ground beef, browned & drained 1 tsp cumin
16 oz. chopped tomatoes, drained 1½ c. Cheddar cheese, shredded
1 tbsp chili powder 1½ c. Mozzarella cheese
1 tsp red pepper 16 oz. cottage cheese
2 eggs, beaten black olives (garnish)
green onions (garnish)

Directions

  1. Line bottom of 13″x9″ pan with half the tortillas.  Combine ground beef, tomatoes, & seasonings.  Spread on top of tortillas.  
  2. Add another layer of tortillas.  Mix cottage cheese, 1 c. Cheddar, 1 c. Mozzarella, eggs; spread on top of tortillas.  
  3. Bake at 350°F for 30 – 40 minutes. Remove from oven & top with remaining cheeses. 
  4. Garnish with chopped green onions & black olives.

Roasted Bone Marrow

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Submitted by RandallPMcMurphy
Serves 2

Ingredients

a few veal or beef marrow bones parsley
shallots lemon
extra virgin olive oil coarse sea salt
pepper bread

Directions

  1. Soak bones overnight in salt water (1 tbsp salt to 1 qt water) in the fridge to get out the impurities & blood & such. 
  2. Preheat the oven to 450°F.
  3. Put the marrow standing up in a roasting pan or other oven-safe vessel.
  4. Roast for about 15 minutes.
  5. In the meantime, make a nice salad with sliced shallots, some parsley, lemon juice, and oil to taste.  Toast some bread.
  6. Serve with a spoonful of sea salt that the diner can sprinkle on themselves.

Stromboli

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Submitted by Robb “Movidude74” Johnston
Serves 8-12

Ingredients

1 lb. pizza dough ¼ lb. Swiss cheese
¼ lb. sharp provolone ¼ lb. tavern ham
¼ lb. hard salami ¼ lb. slicing pepperoni
1 egg Italian Seasoning
Flour Sweet or Hot Peppers, drained

Directions

  1. Thaw pizza dough according to directions on package.  Roll out dough to about 14-16″ square (if you can only get one side squared, then have that away from you).
  2. Beat one egg & add Italian seasoning to taste.  Brush top of rolled dough.
  3. Layer the deli selections meat, then cheese, then meat, etc.  You can overlap the layer closest to you, but you want to leave an inch or so on the right & left, & 2″ at the edge farthest from you.
  4. The peppers are optional.  If you are adding them, liberally spread a layer just above or below the middle layer of cheese.
  5. Roll or fold the layers of food away from you.
  6. Brush on egg mixture on the exposed dough as you go.
  7. Fold the last bit towards you over the roll of food; fold the loose dough at the sides in to the center.  Coat with egg & flip onto a baking sheet lined with parchment paper.
  8. Coat all remaining surfaces, even if you slop some on the paper.
  9. Cut 3 or 4 slices into the top of the loaf about half way deep.
  10. Bake at 350°F for about 45 minutes or until the dough is browned & cheese is bubbling out of the slices.
  11. Let the dish rest a few minutes before serving.  Slide into 1″ wide slices to serve.


Chef’s Note: Pizza dough is often sold as 2-1 lb. balls of dough, so you might as well make 2. In step 6, I prefer to fold about 3 times, leaving the top edge of dough that you don’t layer exposed.  You can freeze the leftovers and reheat it later.

Pumpkin Stew

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From Taste of Home’s Halloween Food & Fun, 2003
Serves 8-10

Ingredients

2 lbs. beef stew meat, cut into 1″ cubes 3 tbsp vegetable oil, divided
1 c. water 3 large potatoes, peeled & cut into 1″ cubes
4 medium carrots, sliced 1 large green pepper, cut into ½” pieces
4 garlic cloves, minced 1 medium onion, chopped
2 tsp salt ½ tsp pepper
2 tbsp instant beef bouillon granules 14½ oz. diced tomatoes
1 pumpkin (10-12 lbs)

Directions

  1. In a Dutch oven, brown meat in 2 tbsp oil.  Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper.  Cover & simmer for 2 hours.  Stir in bouillon & tomatoes.  Wash pumpkin; cut a 6-8″ circle around top stem.  Remove top & set aside; discard seeds & loose fibers from inside.
  2. Place pumpkin in a shallow sturdy baking pan.  Spoon stew into pumpkin & replace the top.  Brush outside of pumpkin with remaining oil.  
  3. Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake).  Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Porcupine Meatballs

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Submitted by Robb “Movidude74” Johnston
Serves 6-8

Ingredients

1 lb. ground beef 1 egg, slightly beaten
2 tbsp onion, finely chopped ¼ c. rice, uncooked
1 tbsp parsley, snipped ½ tsp salt
½ c. water 1 tsp Worcestershire sauce
10 ¾ oz. condensed tomato soup (1 can) dash of pepper

Directions

  1. Combine meat, rice, egg, parsley, onion, salt, pepper, & ¼ c. tomato soup. 
  2. Mix thoroughly & shape in about 20 small balls & place in a skillet.
  3. Mix remaining soup, water, & sauce; pour over meatballs.
  4. Bring to a boil & reduce heat. Cover and simmer for 40 minutes, stirring often.