Beef and Pork

   


Beef Stroganoff «««««

Step One:

1 pound beef sirloin or round steak cut into strips--cut away all fat  Cover the meat with flour and ½ salt.  Heat a skillet and add 2 tablespoons or oil or butter.  Add the meat and brown quickly. 

Step Two:

1 cup thinly sliced fresh mushrooms
½ cup chopped onion  
1 clove garlic, minced

Cook with the meat till the onion is tender.

Step Three:

Add the following and cook until the meat is tender, or about 30-45 minutes.

1½  cups  water
1 package Dried Lipton Onion Soup
2 Tablespoons catsup

Thicken this mixture like you would a gravy by mixing some flour in cold water and stirring into the pot.

Step Four:

Add

1 cup sour cream
2 Tablespoons cooking sherry

Warm through and serve immediately. Serve over noodles.  

Cheddar Apple Breakfast Lasagna

Mary Kay Lanz
1 cup sour cream
1/3 cup brown sugar
Mix and chill.
9 ounces frozen French toast -- cinnamon or 12 slices home made French toast
8 ounces ham
2 ½ cups shredded cheddar -- divided
1 can (20 ounces) apple pie filling
1 cup granola with raisins
Greased 9 X 13 inch pan.  Prepare French toast according to package directions.  Put 6 slices toast on bottom of pan.  Add layer of ham.  Add 2 cups of the cheese.  Add rest of toast slices.  Spread pie filling over top.  Sprinkle with granola.  

Bake 350 degrees for 25 minutes.  Top with rest of cheese and bake until cheese melts.

Serve with the sour cream mixture that was chilled.

Cheese Sauce

This is used for the lasagna recipe. But also good just to mix with macaroni.  Once again I usually tripled this recipe because these portions were just not enough.  
2 ounces butter  
3 Tablespoons flour  
2 cups milk  
1 cup grated Parmesan cheese  
Nutmeg  

Melt butter in saucepan and stir in the flour.  Add milk to make a white sauce.  Then add the cheese and melt.  Add about ¼ teaspoon or less if desired of nutmeg.  This spice is really a necessary ingredient of the cheese sauce.  

 

Deutcher Spiesbraten «««««

This recipe came from  Mariann Liessem, Púnderich am Mosel, Germany
5 pounds pork tenderloin
2 cups red wine
6 slices bacon
5 Tablespoons onion, finely chopped
20 slices pepperoni,  finely chopped
Kitchen Bouquet
Hickory Smoke
Pork Seasoning

Clean the meat.    You will probably have about 4 big slabs of meat.  Lay in a baking dish, lengthwise.  Pour the red wine over the meat.  Marinate in the refrigerator over night and part of the next day.

When it is time to took the meat, remove from refrigerator.  Remove from the red wine.  Clean the baking dish and spray with a cooking spray.

With the meat tenderloin split lengthwise, spread generously with the Pork Seasoning,  Then layer onions, pepperoni, and bacon.  Place halves together.  Tie the two parts together using string so the tenderloin will stay together.

Season with more pork seasoning, sprinkle with hickory smoke and Kitchen Bouquet.  

This is best grilled outside for about 2 hours.  If not, bake at 350 degrees for 2 hours or until done.  DO NOT OVERCOOK or it will become dry.  

Best served with scalloped potatoes.

 

Ham Loaf  

1 pound  ground beef  
½ pound ham, ground  
½ cup milk  
2  beaten eggs  
2 Tablespoons chili sauce  
1 cup soft bread crumbs  
¾ teaspoon salt  
¼ teaspoon  pepper  
1 cup tomato juice  

Mix all the above ingredients EXCEPT tomato juice.  Place in a greased pan, and mold into a loaf.  Bake 30 minutes at 350 degrees and pour tomato juice over the top and finish baking for another 20 to 30 minutes or till done.

Lasagna «««««

One package  cooked lasagna noodles or fresh homemade noodles
One recipe  spaghetti sauce  
One recipe cheese sauce  
One small package  sliced ham  

In a large 13"X9" pan, greased, layer these ingredients in the following manner:

  •  ladle of spaghetti in the bottom

  •  layer of noodles

  •  layer of ham slices

  •  spoon over more spaghetti sauce

  •  dot with cheese sauce

          Repeat all layers until ingredients are gone.  Bake at 350 degrees for 1 hour.  Serve with garlic toast.  

 

Meat Loaf «««««

This is the Iverson household lifesaver!  It was most generally served 
with mashed potatoes as the catsup  topping made a good gravy. 

 

2 pounds ground beef  
2 eggs  
2/3 cup milk  
1 cup oatmeal, quick cook 
1 package Dry onion soup -- Lipton

¼ cup

chopped onion  
salt and pepper  to taste  
Dash thyme leaves and marjoram  
¼ teaspoon Hickory smoke

Mix together and place in a baking dish, forming into a loaf.  

Mix:

1 cup catsup
¼ cup brown sugar 

Pour over the loaf.   Bake at 350 degrees for about an hour or until done.  

Nebraska Runzas ««

1 package refrigerator Crescent Rolls
1 pound  ground beef
½ cup onion, finely chopped
1 cup shredded cabbage
1/8 teaspoon garlic salt
½ teaspoon salt
1 Tablespoon Worcestershire Sauce
1/8 teaspoon black pepper
2 Tablespoons butter
Sauté ground beef until brown; add onion, cabbage, seasonings, including the Worcestershire Sauce.

Make crescent rolls into four 4" squares.

Fill with mixture.  Fold  corners over making a four-cornered pocket.

Bake at 350 degrees until golden about 20-30 minutes, brush with butter.  

Ol' Fashioned Ribs«««

From David Iverson

Boil the ribs (either pork or beef)  with a bunch of thyme leaves and liquid smoke until tender.  Then remove from the pot and place onto a large baking sheet or the outdoor grill and brush with bar-B-Q sauce and bake till done.

Pasta«««««

This is the recipe used for homemade pasta, which can be made and frozen.  This makes good spaghetti and/or noodles.
These are the ratios--6 times this would not be uncommon. 
1 cup flour  
1 teaspoon salt  
1 egg
1 Tablespoon olive oil--no substitutes!!!  
1 Tablespoon hot water

Mix well together and roll into balls; let rest 10 minutes. Use the pasta machine to make the spaghetti or noodles or cut by hand.

Porcupine Meat Balls«

From Grandma Ladely
1 ½ pounds  ground beef  
½ cup uncooked rice  
1 teaspoon salt  
¼ teaspoon pepper  
¼ cup chopped onion  
1 can tomato soup  
½ cup water  

 

Combine meat, rice, salt, pepper, and onion.  Shape into balls.  Blend soup and water in a pressure pan and add meat balls.  Cook at 15 pound pressure 10 minutes.  If you do not have a pressure cooker, add additional water to the soup--about another ¼ cup--and cooked in a covered skillet on top of the stove over low heat for about 30 minutes.  You will know when they are done because the rice will pop out of the meat balls and look like a porcupine.  Hence, the name.  

Rouladen

3 pounds lean round steak, tenderized  
2  medium onion, chopped  
4 dill pickles, chopped  
6 strips bacon, cut in small pieces  
salt/pepper to taste
1 can beef broth
½ cup water  
½ cup red wine

Cut steak into 4 or 5 inch triangles, mix onions, pickles and bacon in small bowl.  Place steak on flat surface; add salt and pepper.  Place one tablespoon onion mixture on each triangle.  Roll; secure with 2 or 3 toothpicks.  Sear steak in the broth (1/3 can at a time letting it cook down completely each time) in roasting pan.  This takes 30 to 40 minutes but makes for a better flavor and more even browning.  Pour water and wine into pan.  Cover tightly and bake at 325 degrees for 2 hours.  

Spaghetti Bolognese««««« 

2 Tablespoons olive oil  
1  medium onion, chopped  
2 cloves garlic, minced  
3 slices bacon  
1  celery stalk 
1 medium carrot, grated  
1 can (4 oz.) mushrooms -- use fresh ones if you have them!
8 oz. ground steak or ground turkey
Small glass red cooking wine  
1 cup beef broth
2 Tablespoons brown sugar  
About 10-12 large  tomatoes---best if they are fresh, peeled or substitute a couple cans of whole tomatoes  
1 small can   Tomato Paste
Pinch nutmeg  
Parmesan cheese, grated and cooked spaghetti  

Heat oil in saucepan.  Add the onion, garlic, chopped bacon, celery, carrot and mushrooms.  Fry slowly for 7 minutes.  Add the meat and fry for another 5 minutes.  Add all remaining ingredients and bring to a boil, stirring.  Lower the heat and simmer for 45 minutes at least. 

Serve over the spaghetti and top with Parmesan cheese.