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Recipe ingredients and directions:

1 1/2 lbs steak

2 tablespoon oyster sauce

2 tablespoon soy sauce

1 tablespoon crushed garlic

1 teaspoon crushed black peppercorns

1 tablespoon vegetable oil (optional)

Marinate the beef for at least 1 hour. Keep the marinating beef

in the fridge if it’s going to be at least 1 hour.

Grill steak or pan-fry it, or put in the oven. How long it takes

to cook depends on how you like your steak.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 pound high-quality beef flank steak

1 tablespoon butter or margarine

2 medium onions, thinly sliced

1/4 teaspoon salt

2 tablespoons vegetable oil

1 teaspoon lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic, crushed

Cut both sides of beef steak in diamond pattern 1/8-inch deep. Heat

butter in 10-inch skillet over medium-high heat. Saute onions and

1/4 teaspoon salt in butter about 4 minutes or until light brown;

keep warm. Mix remaining ingredients; brush half of the mixture

over beef.

Set oven control to broil. Broil beef with top 2 to 2 inches from

heat about 5 minutes or until brown. Turn beef; brush with remaining

oil mixture. Broil 5 minutes longer. Cut beef across grain at

slanted angle into thin slices; serve with onions.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 1/2 lbs. sirloin tips, cubed

16 oz can tomato sauce

1/4 lb butter

1 onion

salt

pepper

cinnamon

vermicelli

1 cup rice

Brown onion in 1/2 stick butter; Add meat, then simmer until brown.

Add can of tomato sauce, and let simmer for 1 hour. Then add spices

(about a shake each of salt, pepper, and cinnamon).

Meanwhile, make rice dish. Get 1 serving of Vermicelli, and brown

in 1/4 stick butter. Wash 1 cup rice, and add to vermicelli, mix

well. Add 1 1/2 cups hot water, and cook until rice is done.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Makes 8

1/2 l beef-tea

40 g butter

40 g flour

200 g veal or beef (done)

1 onion

parsley, cut into bits

1 egg, stirred with 1 spoon of water

pepper

Melt the butter in a pan and mix it with the flour to get a white,

thick substance. While stirring, add the beef-tea and let the sauce

gently boil for several minutes. Cut the meat and onion into little

pieces and mix them with the sauce, and add the parsley and pepper

as well.

Let the ragout cool down on a plate, divide it into eight parts

and mold them into croquette-form (cilindershape, 3 to 4” long).

Roll them through the breadcrumbs, stirred egg and the breadcrumbs

again. Deep-fry them in hot frying fat and let them leak out.

Eat them with french mustard.

A kroket is, if prepared correctly, a ragout made of meat and other

things, given some extra taste by addition of some herbs. This

ragout is surrounded by some crispy layer. Usually, it has the

shape of a cilinder with a diameter of about one inch and a length

of about three or four inches.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 beef sirloin tip roast (4 to 5 pounds)

1/2 tsp salt

2 to 3 onions, thinly sliced

1 tsp onion salt

1 tsp garlic salt

1 tsp dried oregano

2 tsps Italian seasonings

1 tsp seasoned salt

1 tsp dried basil

3 beef bouillon cubes

7 to 8 hot banana peppers, seeded and sliced

Hard rolls

In a deep baking pan, place roast and 1 inch of water. Sprinkle

with salt and cover with onions. Cover and bake at 350 degrees for

1 1/2 hours or until the meat is tender. Remove meat; refrigerate

until firm. Chill broth. Cut the meat into thin slices.

Place in a 13x9x2 inch baking pan; set aside. Meanwhile, in a

saucepan, combine broth with remaining ingredients except rolls.

Bring to a boil; reduce heat and simmer for 10 minutes. Pour over

the meat. Cover and refrigerate for 24 hours. Reheat, covered, at

325 degrees for 1 hour. Serve on hard rolls. Yield: 20 to 24

sandwiches.

Category: Beef Veal Recipes

Recipe ingredients and directions:

3 to 4 pound rump roast

salt

grated Romano cheese

fresh garlic cloves

oil

oregano

Make several slits in the roast (at least 4) that go quite deep

but not all the way through the meat. Fill each slit with 1/2 tsp.

salt, 1/2 tsp. grated Romano cheese and 1 clove fresh garlic.

Put a small amount of oil in a roasting pan, place the roast in

this and brown the meat at 400 degrees. When brown sprinkle

generously with oregano, cover the entire pan with foil and reduce

the over temperature to 250 degrees. Cook for 2 to 3 hours until

tender. The roast usually makes its own juice but add water if it

doesn’t. Remove garlic (or don’t depending on your taste!) slice

thinly and serve on buns with mustards, horseradish, etc.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 lb beef roast

2 cloves garlic

2 T basil, dried or 1/2 cup fresh

1 t dried oregano

salt

pepper

1 large can Italian tomatoes with basil or one pack dried tomatoes

1 onion, chopped

1 750 ml bottle Italian red wine

Cut slits in the roast and insert pieces of garlic and onions,

brown roast over med-high heat. Add all ingredients and enough

water to cover, cook 3-4 hours until tender, covered over low heat.

Reduce sauce to two cups.

Note: the better the wine, the better the roast. Try heavy Barbaresco

if willing to pay the price. Reduce the cooking liquid at the end

and serve over polenta-wonderful!

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 lbs beef round steak or boneless chuck

2 cups water

7 tbs peanut or corn oil

1 cup thinly sliced onions

10 cloves garlic, peeled and sliced thin

3 tbs red hot ‘Sambal Oelek’ chili paste (available at Oriental markets)

salt

1 cup cubed ripe tomatoes

Place beef in water in a 4-quart pot. Bring to a boil, then reduce

heat to low and simmer for 20 minutes. Discard water and cool beef

until it can be handled. Slice beef as thin as possible, then cut

into 2-inch squares. Let drain in a colander for about 10 minutes

before drying with paper towels.

Heat 4 tbs. oil in a 12-inch skillet set over medium-high heat.

Add beef slices and fry for 5 minutes, or until beef is brown and

dry. Remove and set aside.

Heat remaining 3 tbs. oil in same skillet. Fry onions and garlic

for 3 minutes. Add chili paste, salt and tomatoes. Cook for 5 mins.

more. Add beef anf stir-fry for 5 mins to coat slices and distribute

flavors.

Serve immediately with rice (to reduce spiciness) and a cucumber/

vinegar salad.

Serve 4 as a main dish or 8 as a side dish.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1/4 cup soft butter

2 Tbsp chopped green onions

1 Tbsp chopped chives

2 Tbsp chopped parsley

1/2 tsp dill week

1/2 tsp salt

1/4 tsp tabasco

1 Tbsp lemon juice

4 steaks or London broil

Combine butter, green onion, chives, parsley, dill weed and salt.

Add tabasco and lemon juice gradually beating until blended. Cook

steaks as desired. Spread steaks with herb butter and serve

immediately.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1/2 cup onion, minced

2 cloves garlic, minced

1 pound lean ground beef or turkey

3 tablespoons flour

1/4 teaspoon black pepper

1 4-oz. can mushrooms

1-1/2 teaspoons chicken bouillon granules

3 tablespoons nutritional yeast

1/3 cup nonfat dry milk powder

1 tablespoon cornstarch

1 cup water

1 cup fat-free sour cream

2 tablespoons parsley, minced

Brown meat with onion and garlic (no extra oil needed). Drain

excess fat. Mix in flour, pepper, and mushrooms (with liquid).

Cook 5 min. Mix in bouillon, nutritional yeast, dry milk, and

cornstarch; add water and bring to a boil, stirring until thickened.

Simmer an additional 5 minutes. Stir in sour cream and heat through.

Garnish with parsley. Serve over noodles. Serves 4.

Category: Beef Veal Recipes

Recipe ingredients and directions:

3/4 lb (400g) filet mignon

1/4 C (1/2 dl) salt

1/4 C sugar

1 T (15 ml) coarsely ground black pepper

1 T ground white pepper

4 cloves garlic, crushed

Mix everything, put in a plastic bag, let it rest for 2-3 days,

cool but not cold and definitely not warm, turn twice a day. Many

people like it very compact and put some weight on the meat during

the process. After 2-3 days, scrape off spices from meat, slice as

thin as it is possible and serve (cold, uncooked) with some potato

gratin, french fries, a salad, or with bread. Keep leftovers in

refrigerator; keeps for at least a week.

Here is a Swedish specialty. To "grava" means to bury, but nowadays

the process is done in a plastic bag instead. A thousand years ago

gravad fish was very common, and gravad lax (salmon) still today

is a very common Swedish dish. In the sixties, this conservation

method was very popular, and restaurants invented numerous variations.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Yield: 4 servings

1 1/2 lb flank steak

salt & pepper, to taste

2 Tbsp unsalted butter

2 Tbsp unsalted butter, softened

2 Tbsp thinly slice scallions

1 cup dry red wine

Garlic puree (1 head roasted)

Sprinkle flank steak with salt and a generous amount of freshly

ground black pepper. Heat a wide heavy skillet. Do not add fat.

When hot, cook seasoned steak until seared and well browned on each

side (about 1 minute per side). Reduce heat and add 2 Tbsp butter.

Cook 3 to 5 minutes on each side. For best results, the meat should

be quite rare. Remove the meat from the pan and keep warm. Pour

off the fat in the skillet and add the scallions and red wine.

Bring to a boil and whisk in the garlic puree. Boil until the wine

is reduced by half, thickened, and syrupy. As it boils, scrape up

the browned bits in the skillet with a wooden spoon. Stir in the

meat juices that have accumulated under the flank steak. Boil for

1 or 2 seconds more. Remove from the heat. Gently swirl in the

2 Tbsp soften butter so that it incorporates into the wine. Quickly

slice the meat, against the grain, into thin strips. Arrange the

slices on a hot platter, pour sauce down the center of them and

serve at once.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1/4 cup balsamic vinegar

2 tsp Dijon mustard

1 tsp salt

1 tsp rosemary, crumbled

1 tsp olive oil

1 1/4 lb flank steak

3 md onions, cut into 1/2-inch slices

Combine vinegar, mustard, salt, rosemary and oil in large, shallow

glass dish. Add steak and onions; turn to coat. Let stand 15 minutes.

Grill steak and onions 8 to 12 minutes, turning once and brushing

with marinade. Slice steak across the grain. Serve with onions.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 flank steak

1 cup oil

1 cup dark soy sauce

1 Tbls crushed garlic

Mix oil, soy and garlic in flat sealable container. Place steak

in container and marinate for 24 hours, turning once and shaking

whenever you think of it.

Grill by first searing each side, then lowering heat (or raising

grill) and cooking each side slowly. After searing pour some of

the marinade on each side, making sure to cook any side that the

marinade is poured on.

Serve by cutting diagonally against the grain.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 seven-ounce filet mignon

12 shrimps

12 scallops

1 Tbs olive oil

1 Tbs shallots, minced

1 Tbs garlic, minced

1 Tbs parsley, chopped fine

1 Tbs basil, chopped fine

1 Tbs butter

1 tsp garlic, minced

1 tsp shallots, minced

1 Tbs basil, chopped

1/4 cup whole five peppercorns (pink, green, black, white, allspice)

1 cup chicken stock

1 cup whipping cream

1 cup trio peppers (red, yellow & green bell peppers), diced small

salt and pepper to taste

Combine marinade in a small bowl and mix it together. Add shrimps

and scallops and toss gently to coat. Place them on skewers. Let

sit for two hours in refrigerator. Broil seafood brochettes and

steaks over kiawe wood* until desired degree of doneness.

To make the sauce, heat butter in a sauce pan, stir in garlic,

shallots and basil. Add peppercorns and wine, stirring constantly.

Bring to boil and simmer to reduce. Add trio peppers and season

with salt and pepper.

To serve, place steak at center of the plate, shrimp and scallops

around the plate and ladle sauce onto steaks and seafood. Garnish

with julienne of red, yellow and green bell peppers.

*Kiawe wood may be difficult if impossible to find outside Hawaii.

You may substitute another kind of wood, such as hickory, to get

a nice smoky flavor.

Category: Beef Veal Recipes

Recipe ingredients and directions:

6 ounces beef tenderloin, cut to medallions

clarified butter

1 teaspoon garlic, minced

2 ounces tomatoes, peeled, seeded and chopped

2 ounces Demi glace

1 teaspoon tarragon

Saute the beef in the clarified buter to the desired doneness. Keep

warm under tented foil. Saute the garlic in butter just to release

its aroma. Add the tomato and demi glace. Let the mixture reduce

slightly. Add the tarragon and adjust the seasoning to taste.

Serve the sauce on the medalions.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 tablespoon butter

2 6-oz beef steaks, 1 inch thick

2/3 cup beef broth

1/4 cup brandy

1/2 teaspoon rosemary

1/2 cup blue cheese, crumbled, about 2 oz

Melt butter in heavy medium skillet over medium-high heat. Season

steaks with salt and pepper. Add steaks to skillet and saute until

cooked to desired doneness, about 4 mins. per side for medium-rare.

Transfer steaks to plate. Add broth, brandy and rosemary to skillet

and boil until sauce is reduced 1/3 cup, scraping up browned bits,

about 5 mins. Spoon sauce over steaks. Top each steak with half of

blue cheese.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Take fillet mignon (or similar cut), trim any fat or connective

tissue, then place a strip of blanched bacon around the rim. (I

used toothpicks to hold the bacon in place.) Press salt and

freshly-ground black pepper into both sides of the meat.

Heat saute pan, then add butter (and maybe a touch of olive oil).

When hot, add meat. Let cook 2 or maybe 3 minutes, then turn over

and repeat on the other side. (If cooking two or more pieces, be

sure not to crowd the meat; leave about 1/2 inch space between

pieces.) The meat is rare when the meat has some spring to it.

(If you only cook about 2 minutes per side, the inside will be

almost raw–depending on thickness, of course.) Remove meat to

warm plate.

Pour off most of the grease/fat/oil, but leave about 1 to 2

tablespoons. Add finely chopped shallots (your call on the amount)

and saute for a minute or so. Add good dry red wine to deglaze

the pan, scraping up the brown residue on the pan bottom. (I used

about a half cup of a good Cabernet Sauvignon–the same we served

with the meal.) Let the wine reduce until it’s almost syrupy.

Add a bit of butter, let the butter swirl in and mix, then dribble

the sauce over the meat.

We served this with boiled red potatoes with parsley butter, steamed

broccoli with lemon butter, and a tomatoe salad (dressed with a

vinagrette made of extra virgin olive oil steeped with mashed

garlic, red wine vinegar, a little balsamic vinegar, and various

"Italian-style" spices).

Category: Beef Veal Recipes

Recipe ingredients and directions:

Makes 4 main-course servings

2 tablespoons olive oil, in all

1 teaspoon finely minced onions

1 teaspoon finely minced green onions

1 teaspoon finely minced celery

1 teaspoon finely minced green bell peppers

1 teaspoon finely minced garlic

1/4 pound crawfish tails

2 tablespoons shrimp stock

2 tablespoons bread crumbs

1 tablespoon creole seasoning

1 1/2 cups Crawfish Bordelaise Sauce (below)

4 filet mignons (6 to 7 ounces each), well marbled, trimmed

heat 1 tablespoon of the oil in a medium skillet over high heat.

Add the onions and green onions, celery, bell peppers, and garlic

and saute’ for 1 minute. Add the crawfish tails, stock, bread

crumbs, and 1 teaspoon creole seasoning and cook for 2 minutes.

Remove from the heat and set aside to cool for at least 15 minutes.

Makes 1 cup.

Prepare the Crawfish Bordelaise Sauce, and cover to keep warm.

Sprinkle the remaining 2 teaspoons of creole seasoning over the

meat, using 1/2 teaspoon on each steak and inside its pocket. Use

your hands to coat the meat thoroughly, inside and out.

Using a small knife, cut a slit about 2 inches long into the side

of each steak and cut about 2 inches in to make a pocket. Stand

the filets on their uncut edges and open the pockets. Using a

spoon, fill each pocket with 1/4 cup of the cooled stuffing.

Heat the remaining 1 tablespoon of oil in a skillet over high heat.

When the oil is hot, add the filets and saute’ until rare, for

about 3 minutes on each side, or medium rare, about 4 minutes on

each side.

To serve, place 1 filet on each of 4 dinner plates and cover with

a generous 1/3 cup of the sauce.

Crawfish Bordelaise Sauce

1 tablespoon minced shallots

1 tablespoon minced garlic

1 teaspoon creole seasoning

1/2 cup dry red wine

1/4 pound crawfish tails

1/2 teaspoon salt

4 turns freshly ground black pepper

1 1/2 cups Veal or Beef Glaze (thickened veal or beef stock)

2 tablespoons unsalted butter, at room temperature.

1 tablespoon chopped green onions

Combine the shallots, garlic, and creole seasoning in a small

nonreactive saucepan and place over high heat and cook for 30

seconds. Watch carefully so it doesn’t burn. Add the wine and

bring to a boil. Add the crawfish, salt, and pepper and bring back

to a boil.

Stir in the glaze and bring back to a boil. Reduce the heat and

simmer, skimming off the fat and impurities several times for 10

minutes. Turn up the heat to high, skim the remaining impurities

from the top of the sauce, and cook for 1 to 2 minutes.

Whisk in the butter and continue to whisk until throughly incorporated,

for about 30 seconds. Add the green onions and remove from the

heat.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 pound ground pork or a combination of ground beef and ground pork

1/2 to 3/4 cup of dry bread crumbs

1 tablespoon dried parsley or oregano

1 tablespoon paprika

salt and pepper

1 tablespoon caraway seed

1 to 2 eggs

Preheat oven to 350F.

Place ground meat in large mixing bowl. To this bowl add bread

crumbs, parsley, paprika, salt, pepper, caraway seed and eggs.

Mix well and shape into hamburger sized patties. In a small, separate

bowl, beat one egg lightly. Dip each meat patty into egg, then dip

into separate pile of breadcrumbs, coating both sides. Lightly fry

each patty in oil/lard (both sides) then transfer to a large greased

baking dish. Place in oven, covered, for approximately an hour

and a half.

A lot of ethnic recipes such as this one do not require that you

follow the exact measurements. If you wish to add or subtract some

of the spices or their measurements, feel free to do so (although

I think the paprika is rather necessary). It is the idea of breading

the patties, frying them and baking in a slow oven that gives them

that special taste.

Fashir is most commonly served with a side dish of rice, bread,

and home preserved (canned) peaches.

Category: Beef Veal Recipes

Recipe ingredients and directions:

3 medium green bell pepper

4 teaspoons serrano chiles, finely chopped

1 tablespoon garlic, minced

1 1/2 tablespoons fresh ginger, finely chopped

1/2 tablespoon turmeric

1/2 teaspoon ground cardamom

2 teaspoons salt

1/4 teaspoon ground white pepper

1/4 cup dry red or white wine

1/2 cup butter or niter kebbeh

2 pounds sirloin steak, boneless

2 cups onion, finely chopped

Coarsely chop 2 of the bell peppers. Combine these with the next

8 ingredients (chiles through wine) in a blender. Process until

the mixture is a smooth puree. Cut the remaining bell pepper into

2" x 1/2" strips. Set aside. Trim meat of all fat and slice 1/2"

thick. Cut slices into strips 2" long by 1/4" wide. Heat 1/2 cup

butter or niter kebbeh in a heavy 10" x 12" skillet, until a drop

of water dances. Brown meat in the skillet, a little at a time

and turning often, until the meat is browned evenly without burning.

Transfer meat to a plate as it is browned. When all meat is browned,

pour remaining fat into a measuring cup. Add enough additional

butter or niter kebbeh, to measure 1/2 cup. Set aside.

Wash and dry the skillet. Add the onions and cook them over low

heat until soft and dry, about 5 minutes. Stir the onions continuously

to keep them from burning. Pour in the 1/2 cup cooking fat. When

it begins to sputter, add the green pepper strips. Cook 2-3 minutes,

stirring continuously, until the pepper strips are soft. Add the

pureed green pepper mixture. While stirring, heat to a boil. Add

beef strips and any liquid accumulated on the plate to the skillet.

Stir into the sauce to coat meat evenly. Reduce the heat, partially

cover and simmer until the meat is cooked to taste.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 lbs round steak, 1 1/2" thick

1/2 lb mushrooms

1 tsp prepared mustard

4 Tbsp chili sauce

3 Tbsp butter, melted

1 tsp salt

1/4 tsp pepper

1/4 tsp paprika

1 Tbsp onion, grated

1/4 cup lemon juice

1 tsp Worcestershire sauce

Score steak on both sides and spread with mustard. Combine the

remaining ingredients, except the mushrooms, and let steak stand

in the mixture for 2 hours, turning several times. Remove from

sauce and brown well on both sides in a hot pan. Brown the mushrooms

at the same time. Add one cup hot water to the sauce, pour it over

the steak and mushrooms, cover and cook slowly for 1 hour. or until

meat is very tender.

Category: Beef Veal Recipes

Recipe ingredients and directions:

6 cubed steaks

flour

salt and pepper

1 lemon

6 anchovies

6 capers

2 tbs butter

2 tbs peanut oil

Pat the cubed steaks dry, then dredge them in flour lightly seasoned

with salt a nd pepper. Cut 6 thin slices of lemon, remove the

rind. Roll each anchovy around a caper (you can buy these already

rolled). Heat butter and oil over medium heat. When the butter/oil

is hot, saute the steaks, browning on each side around three minutes

per side. Do not croud them in a pan, use two pans if necessary.

Remove to a hot platter, top with lemon slice then anchovy-wrapped

caper. Serve immediately. The object of the lemon/anchovy/ caper

topping is to mash it into the cubed steak before eating it. This

is also an excellent way to prepare venison cubed steaks.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 to 6 tenderloin filets

3 oz. butter

2 tbs. safflower oil

4 strips chopped bacon

2 tbs. chopped chives or 1 tbs dried

2 tbs. chopped parsley or 1 tbs dried

3 tbs. chopped green onions or 1 1/2 tbs dried

1 12 oz bottle Guiness Stout

1 10 oz. can beef broth

1 tbs. Meat and Poultry Seasoning

1 tbs. All-Purpose Seasoning

Salt and pepper

Starch and water mixture to thicken

Salt, pepper and lightly season meats with All-Purpose Seasoning.

Saute in 2 tbs. safflower oil until meat is brown on all sides.

Remove meat and set aside. In the same pan, fry bacon until crisp.

Add butter and saute chives, parsley, and onions for 1 minute. Add

beer, broth, salt, pepper and seasoning and simmer covered for 5

minutes. Blend in the whipping cream and reduce to 1/2 on medium

heat. Return the meat to the sauce, cover and cook on low (225 to

275 degrees) until the meat is done to your preferred center color.

This light brown sauce is great with any cut of meat or poultry.

Meats can be precooked on a charcoal grill and then placed in the

sauce.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 cup cranberry sauce

1/4 cup apple or orange juice

1/4 cup cider or red wine vinegar

2 tablespoons brown sugar; packed

2 teaspoons Dijon mustard

1 egg

1 lb ground lean beef, ground chicken; or ground turkey

1/2 cup fresh bread crumbs

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

In bowl, beat egg; mix in chicken, bread crumbs, thyme, salt and

pepper until combined. Shape into 1-inch balls. Arrange in single

layer in shallow baking dish; bake in 350:F oven for 25 minutes or

until no longer pink inside.

Meanwhile, in saucepan, combine cranberry sauce, apple juice,

vinegar, sugar and mustard; cook over medium heat, stirring

occasionally, for 10 to 15 minutes or until thickened. Add meatballs;

simmer for 5 minutes or until well coated. Transfer to serving dish

and serve hot. Yield: 32 pieces

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 pound ground beef

1/2 cup bread crumbs

1 egg

1 tsp. instant minced onion

1/4 tsp. dry mustard

salt and pepper

butter

8 oz. can tomato sauce

1 lb. can of whole cranberry sauce

Combine ground beef, bread crumbs, egg, minced onion, mustard, salt

and pepper.

Shape meat mixture into ping pong size balls and brown them in

butter, in a frying pan that has a lid.

Mix together tomato sauce and cranberry sauce. Pour over the

browned meatballs, then cover and simmer for about 30 minutes.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 lb lean veal or pork

1 cup flour

salt

pepper

poultry seasoning (optional)

6-7 inch wooden skewers

Cut the meat into cubes about 3/4" square – poke onto a wooden

skewers; bread with flour and seasonings. Fry like fried chicken.

Category: Beef Veal Recipes

Recipe ingredients and directions:

3 lbs lean hamburger

4 slices bread, crumbed

1 1/2 cup milk

salt and pepper

3 beaten eggs

dash thyme

dash allspice

dash garlic salt

2 T catsup

Soak bread crumbs in milk. Pour through sieve and slightly press

out excess liquid. Mix all ingredients thoroughly. Should be a

little moist. Make samll meatballs. Fry in a little shortening

until done. Put in sauce and simmer for 1 1/2 hours, covered.

Serve from chafing dish using toothpicks. Serves 15-20.

Sauce

1 pkg dried onion soup mix

1 can beef consomme

1 lg. can pineapple chunks

2-3 T molasses

1 jar red marischino cherries, drained

1 jar green marischino cherries, drained

juice 1 lemon

Mix well. Looks very pretty. Tastes great.

Category: Beef Veal Recipes