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Recipe ingredients and directions:

10 thin slices of rump steak

1/2 lb ground beef

6 thin slices pancetta

2 hard-boiled eggs

2 tbsp parsley, chopped fine

4 tbsp bread crumbs

1 carrot grated

salt and pepper

2 large onions, chopped

3 garlic cloves, crushed

olive oil

4 tomatoes, peeled and chopped

1 tsp tomato paste

2 carrots, scraped and sliced

1/2 cup peas

2 potatoes, peeled and quartered

1 tsp oregano

2 bay leaves

1 tsp Worchestershire sauce

1/2 cup chicken stock

1/2 cup red wine (or additional chicken stock)

In a bowl combine ground beef, pancetta, eggs, parsley, bread

crumbs, carrot, salt and pepper.

Pound and flatten steak. Distribute stuffing among meat slices,

placing about 2 tbsps on each slice. Roll up slices jellyroll

fashion, using string or toothpicks to secure rolls (string is

best, because rolls tend to lose stuffing if secured with toothpicks,

and they are hard to brown on all sides).

In a saucepan cook onion and garlic in a few tbsp olive oil until

onions are translucent. Remove onions from pan and set aside.

Add beef rolls to saucepan and brown on all sides over medium heat.

Remove beef rolls from saucepan and set aside. Return onions to

saucepan. Add potatoes, tomatoes, carrots, tomato paste, herbs,

Worcestershire sauce, and 1/2 cup chicken stock to saucepan. Salt

and pepper to taste. Cook, uncovered, over medium heat for 10

minutes.

Return beef rolls to saucepan, add peas and wine and bring to boil.

Reduce heat and simmer 10 to 15 minutes, or until meat is done.

Add small amounts of wine or chicken stock if sauce begins to cook

dry before meat is thoroughly cooked. If sauce is still thin when

meat is done, remove rolls and continue to simmer to thicken sauce.

Remove bay leaves before serving. Serve rolls with sauce.

Serves 4-6

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 good size round steak, bone removed, tenderized

3 hard boiled eggs, peeled and chopped coarsely

1/2 lb salt pork, rind removed and chopped medium fine

1 cup grated Italian spaghetti cheese (parmesan or Romano)

1 good handful dry crushed basil

1 good handful dry crushed marjoram

4-6 large cloves garlic, minced

pinch rosemary, if desired

garlic salt

salt

and fresh ground black pepper

olive oil

Mix together everything but the meat and the olive oil. Add enough

olive oil to the mixture to make a wet paste. You can add more or

less of the filling ingredients to satisfy your taste. Sometimes

I use more cheese depending on what type of cheese used–or more

salt pork. Set the filling aside

Cut the steak into three or four evenly sized pieces–or as even

as you can get. I try to cut along the natural separations of the

steak and then cut the longer side in half. With the smooth side

of the meat tenderizer pound the steak pieces as thin as you can.

Cut away any fat if you want. Spread about 1-3 tablespoons of the

filling over each piece of steak. Use all the filling.

Roll each piece of steak in whichever direction is the easiest and

will make a roll about 2 inches in diameter. With heavy string

tie the rolls in place. Either fry each bracciola until done all

around or broil. We prefer to broil. This is really just a dietary

preference, since we don’t like fat in our spaghetti sauce. Lightly

salt and garlic salt each roll as it broils.

Make a very rich spaghetti sauce and add the bracciolas to the

sauce. Simmer in the sauce for about 1 1/2 hours or until very

tender. Remove from the sauce and remove the string. Cut into

serving size pieces and serve with the sauce on the side or with

a pasta such as penne or rigatoni.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Yield: 8 servings

4 whole cloves

500 g onions, peeled and quartered

1 head garlic, cloves peeled and halved

250 g shallots, peeled

500 g carrots, peeled, into 2 cm (3/4 in) slices

2 1/4 l red wine

1 bunch fresh parsley

4 bay leaves

1 bunch fresh thyme

1 ts peppercorns

2 1/2 kg oxtail, into 10 cm (4 in) pieces

300 g salt pork, cubed

500 g carrots, peeled, into 2 cm (1/4 in) slices

salt

pepper, black

250 g rigatoni or large macaroni

Stick a clove into 4 onion quaters. Place all of the marinade

ingredients through the peppercorns in a large nonreactive casserole.

Add the oxtail pieces.

Cover and refrigerate for up to 5 days. Remove the pan from the

refrigerator from time to time to stir and evenly distribute all

the ingredients.

The day before you plan to serve the stew, remove the casserole

from the refrigerator. Remove the pieces of oxtail from the marinade

and drain well.

In a heavy skillet, brown the salt pork over medium-high heat until

evenly browned. Add the pieces of oxtail, in batches, and brown on

allsides.

Return the oxtail and salt pork to the marinade, adding, if necessary,

enough water to cover generously. Bring to a simmer over medium

heat.

Carefully skim any impurities or grease that rise to the top.

Simmer, keeping the mixture bubbling gently, until the meat is

falling off the bone, at least 2 to 2 1/2 hours.

Remove from the heat to cool. Cover and refrigerate overnight. The

next day, use a small spoon to remove and discard all the fat that

has solidified on top of the stew. Add the fresh carrots, salt,

and pepper, and cook again until the mixture is heated through,

checking for seasoning from time to time.

To serve, bring a large pot of water to a boil. Add salt and the

pasta. Cook the pasta just until firm. Drain well. Evenly divide

the pasta among shallow soup bowls.

With a two-pronged fork, carefully remove the pieces of oxtail from

the stew. Drain, and place on a carving board. Remove the meat in

big chunks, and place them on top of the pasta.

Carefully spoon the sauce and the vegetables on top of the meat,

sprinkle with just a bit of coarse salt.

Serve immediately.

Oxtail is one of the most economical and most flavorful cuts of

meat, and one that takes well to marinating for days in a hearty

mixture of red wine, herbs, and vegetables. The longer you marinate

the mixture, the more flavorful it will be, but be sure it marinates

at least 3 days. Oxtail is also a fatty cut — give yourself plenty

of time to allow the stew to cook and then cool, so all the fat

can be skimmed off. Serve this with thick noodles in warmed soup

bowls, accompanied by a tossed salad, and of course, a robust red

Category: Beef Veal Recipes

Recipe ingredients and directions:

Yield: 8 servings

2 1/4 kg stewing beef into large pieces, each about 4 ounces

4 carrots, peeled and cut into rounds

3 md onions, coarsely chopped

2 garlic cloves

1 sprig parsley

1 celery rib, thickly sliced

3 bay leaves

1 tb fresh thyme or 1 ts dried

6 cl Marc de Provence or Cognac

7 1/2 dl sturdy red wine, such as Cotes de Provence

1 tb olive oil

6 cl olive oil

1 ts peppercorns, whole black

3 whole cloves

3 tb butter

500 g mushrooms

1 tb tomato paste

salt

pepper

1 orange, grated zest and juice

1 pound = 500g

1 ounce = 25g

1/4 cup = 6 cl

One day before serving the stew: In a large nonreactive bowl,

combine the meat with the carrots, onions, garlic, parsley, celery,

bay leaves, thyme, marc, red wine, and the 1 tablespoon olive oil.

Tie the peppercorns and cloves in a piece of cheesecloth, add to

the bowl and toss well.

Cover and refrigerate for 24 hours, stirring once or twice.

Let the meat and vegetables return to room temperature. With a

slotted spoon, remove the meat from the marinade. Drain well, pat

dry on paper towels. Set the vegetables aside.

Transfer the liquid and the cheesecloth bag to a nonreactive large

heatproof casserole. Bring to a boil over medium-high heat. Boil

for 5 minutes to reduce slightly. Remove from the heat.

In a large skillet, melt the butter in the 6 cl olive oil over high

heat. When the foam subsides, add half of the meat. Saute, tossing,

until browned all over, about 5 minutes. With a slotted spoon,

transfer the meat to the liquid in the casserole. Repeat with the

remaining meat.

In the same skillet, saute the reserved vegetables until browned,

about 7 minutes. Transfer the vegetables to the casserole. Add the

mushrooms to the skillet. Saute until lightly browned, about 5

minutes, set aside.

Stir the tomato paste into the casserole. Bring to a simmer over

medium-low heat. Reduce the heat to very low and simmer, skimming

occasionally, until the meat is very tender, 3 1/2 to 4 hours. Stir

in salt and pepper to taste, the mushrooms, and the orange zest

and juice. Discard the cheesecloth bag of cloves and peppercorns.

Serve with potatoes, rice, or pasta, and with the same wine used

in cooking, a sturdy red wine.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 lb pot roast

salt & pepper

1 clove garlic, crushed

2 lg onions, sliced

1 c sliced celery

2 sliced carrots

1/4 c chopped parsley

2 tsp salt

8 whole peppercorns

1/2 c red wine vinegar

1 c dry red wine

10.5 oz condensed beef broth

1/4 c butter

1/2 cup tomato puree

1 T cornstarch

Sprinkle roast with salt and pepper. Rub with garlic. Place the

roast in a bowl and add onions, celery, carrots, parsley, salt,

peppercorns, vinegar, wine, and broth. Cover and let stand at room

temperature for two hours. Drain and reserve the marinade.

Heat butter in a Dutch oven. Brown the beef on all sides. Add

the marinade and bring to a boil. Simmer for 2 to 2.5 hours.

Remove roast to platter. Skim excess fat. Mix the tomato puree

and cornstarch and stir into pan juices. Stir over low heat until

the sauce bubbles and thickens. Serve sauce with roast.

Category: Beef Veal Recipes

Recipe ingredients and directions:

3-4 lb top rump of beef

1-2 tablespoons dripping

1/2 pint white or red wine

Water or bone stock (enough to cover meat)

1 calf’s foot (split)

2 oz rasher of green streaky bacon

4 medium-size carrots

3 medium-size onions

Bouquet garni

1/2 teaspoon salt

6 peppercorns

Set oven at 275F or Mark 1.

Heat a heavy flameproof casserole, put in the drippings and brown

the meat thoroughly on all sides, then drain off the fat, moisten

meat with the wine and simmer gently to reduce wine to half quantity.

Add stock (or water) to come level with the beef and bring to the

boil. Meanwhile wash the calf’s foot very well, cover with cold

water and boil for 5 minutes; drain and refresh. Cut the bacon

into lardons and blanch in the same way. Add the vegetables,

bouquet garni, calf’s foot, bacon, salt and peppercorns to the

casserole containing the beef and bring to the boil. Skim well,

then cover the pan with a tightly fitting lid and cook very gently

in a slow oven for about 4 hours. During this time, turn the meat

2 or 3 times.

To serve, skim the sauce very well to remove the fat, carve the

meat in fairly thick slices and arrange overlapping in a fireproof

dish. Strain the sauce over the meat and, if the meat is to be

served cold, leave it to set so that it becomes a jelly. If the

meat is to be served hot, place freshly cooked onions and carrots

in the dish, strain the sauce and spoon it over the meat.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 Thick slice white bread

250 ml milk

1 large onion, finely chopped or coarsely grated

25 ml cooking oil

37 1/2 ml lemon juice

10 ml curry powder

5 ml sugar

5 ml salt

pinch of pepper

500 g minced mutton or beef

2 eggs

12 1/2 ml fruit chutney

3 fresh lemon leaves (optional)

Soak the bread in the milk. Using a large frying pan or a heavy-based

saucepan, saute the onion in the cooking oil until it is lightly

browned. Combine the lemon juice, curry powder, sugar, salt and

pepper and stir the mixture into the onion.

Squeeze most of the milk out of the bread, keeping the milk for

later.

Mash the bread and add it to the onion mixture. Add the minced

meat, 1 egg and all but 100ml of the milk. Mix well. Add the

chutney and allow the mixture to cook for a while, stirring often.

Preheat the oven to 180 Celcius (350F). Grease a 1,5l ovenproof

dish, or spray it with non-stick cooking spray. Transfer the meat

mixture to the dish. Place in the oven for a few minutes. Beat

the remaining egg and the 100ml milk. Pour the mixture over the

bobotie. Roll the lemon leaves into funnels and insert them in

the bobotie. Bake the bobotie for 30min. Serve hot.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 pounds ground beef

2 medium onions, finely diced

2 small garlic cloves, finely diced

2 slices white bread

milk for soaking bread

2 tablespoons sugar

2 tablespoons white vinegar

2 tablespoons melted butter

1 tablespoon strained apricot jam

2 eggs, lightly beaten

2 teaspoons curry powder

1 teaspoon salt

1/4 teaspoon ground ginger

2/3 cup raisins

2 teaspoons lemon juice

2 tablespoons butter

1 cup milk

1 egg for custard topping, beaten

Preheat the oven to 325 degrees.

Put some milk in a pie plate and place the bread in the milk.

Allow the bread to absorb the milk. Remove bread and squeeze out

the majority of the milk. Crumble the bread.

In a bowl, combine the beef with the onions, garlic, crumbled bread,

sugar, vinegar, melted butter, apricot jam, 2 eggs, curry powder,

salt and ginger. When blended, add the raisins and lemon juice.

Place the mixture in a 1 1/2 quart casserole. Dot top of mixture

with second measure of butter in ingredient list.

Bake for 45 minutes.

Meanwhile combine the cup of milk with the egg for custard topping.

Pour the mixture over the meat. Bake for 15-20 minutes more or

until the custard is set.

Category: Beef Veal Recipes

Recipe ingredients and directions:

serves 4

2 coarsly chopped onions

1 crushed clove garlic

3 tblsp. butter

2 tblsp. curry powder

1/2 cup shredded almonds

1/2 cup raisins

1 tsp. mixed herbs

juice of 1/2 lemon

1 tsp. salt

1 tblsp. sugar

1 tblsp. vinegar

1/8 tsp. ground black pepper

2 pounds ground beef or lamb

3 thick slices white bread

1 and 1/4 cup milk

2 eggs

Fry the onion and garlic in the butter. When the onions are golden

brown, transfer to a large mixing bowl. Add the curry powder,

almonds, raisins, mixed herbs, lemon juice, salt, sugar, vinegar,

pepper and ground meat. Mix well.

Soak the bread in 1 and 1/4 cup milk. Squeeze out the bread,

reserving the milk. Mix the bread and 1 egg into the meat mixture.

Put the mixture into a well buttered pie pan. Beat the reserved

milk (about 3/4 c.) with 1 egg and pour over the meat mix. Bake in

a 350-degree oven for 1 hour, or until the mixture is set and top

is lightly browned.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 lb. ground beef

1 lb. ground pork

1 apple, peeled, cored and diced

2 med. onions chopped

2 firm bananas, sliced

1 lb can tomatoes

1 Tbsp. apricot jam, or 4 canned apricots, thinly sliced

1 1/2 Tbsp. sugar

2 Tbsp. curry powder

tomato juice for thinning

salt

2 Tbsp. vinegar

Brown meat and drain off fat. Add all other ingredients and simmer

gently, stirring frequently, for 30 minutes. Add tomato juice if

too thick. Serve over rice or noodles. Serves 8. NOTE: you can

use all beef or all pork.

Category: Beef Veal Recipes

Recipe ingredients and directions:

3 tbsp. butter or margarine

1 1/2 c. chopped onion

2 c. fresh bread crumbs

1/2 c. milk

3 lbs. chuck beef, ground 3 times

1 egg

1 to 2 tbsp. curry powder

2 tsp. salt

2 tbsp. plum jam

2 tbsp. lemon juice

1/4 c. ground blanched almonds

3 bay leaves

2 lemons, sliced

Lemon leaves

2 pimento strips

Start heating oven to 350 degrees. In a small skillet, melt butter;

add onion and saute until golden. Soak bread crumbs in milk.

Thoroughly combine chuck, egg, onion, curry powder, salt, plum jam,

lemon juice and almonds. Also bread crumb mixture. In the bottom

of a ungreased 10 inch pie plate or round baking dish, lay bay

leaves. On top, arrange the meat mixture, patting it with a fork.

Leave about an inch between mixture and edge of dish or plate.

Bake 1 hour; then drain off any excess liquid. Serve with lemon

slices and leaves arrange as a border around the edge of the meat:

lemon slices touching with leaves placed under slices where they

meet. Take a lemon slice, cut half way, twist it and place on top

with pimento strips running under the twist of the lemon. Serve

in wedges. Makes 8 servings.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 lb ground beef

2 thick slices white bread

1 cup milk

3 onions, chopped

butter

3 Tbsp curry powder (or paste)

1/2 tsp sugar

salt

juice of 1 lemon

10 almonds, slivered

3 eggs

1/2 cup strong beef stock

2 bay leaves

1/2 cup chopped parsley

Preheat oven to 350 degrees F Grind meat coarsely Soak bread in

some milk. Squeeze until dry; retain milk. Saute onions in butter.

Add curry powder and continue to saute 1 minute. Add meat, sugar,

salt, lemon juice, and almonds. Beat eggs; add half to meat mixture.

Whisk other half into milk. Thoroughly mix bread into meat mixture;

add stock. Put meat mixture into greased oven proof dish; smooth

top. Pour egg mixture over; top with bay leaves. Cook in oven 30

minutes or until set. Remove from oven. Serve with plain boiled

rice and chutney.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 oz mince (beef)

Small onion chopped

1/2 small cooking apple chopped

1/2 oz butter

10 whole almonds, roughly chopped

1/2 level tsp hot curry powder

1/2 tsp brown sugar

1 dessertspoonful lemon juice

1 large egg

2 1/2 fluid oz milk

1/2 oz bread without crusts

Salt/pepper

Preheat oven to 300F/150C/gas mark 2.

Heat butter in heavy frying pan and soften onion and apple for 10

mins. Stir in almonds, turn up heat and add mince. Cook to colour

for 5 minutes, stirring. Add curry powder, sugar, lemon juice,

seasoning and cook for a few minutes more. Meanwhile, whisk eggs

and milk together, pour half mixture onto bread in a basin and soak

for 5 mins. When soft, beat well and add to meat mixture.

Put in 1 pint ovenproof dish, pour on rest of milk mixture and bake

for 45 mins.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Tunis

serves 4

2 pound veal, sliced thin and cut into 3 inch squares

1/2 cup olive oil

1 medium sized onion, sliced

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

2 egg yolks

4 tablespoons lemon juice

In a 9 inch skillet or shallow casserole braise the veal, using

1/4 cup olive oil. Remove the meat and saute the onion in the same

oil till limp. Place the remainder of the olive oil in a small

skillet and lightly saute the flour, seasoned with a pinch of salt

and pepper. Blend with the onion in the larger pan.

Replace the veal and cover with 1 1/2 – 2 cups hot water or stock.

Cover and let simmer till tender, about 1/2 hour on very low heat.

If necessary add two or three more tablespoons of water or stock

to prevent sticking. Just before serving, prepare sauce. Keep the

meat warm while preparing the sauce. Beat the egg yolks thoroughly,

adding the lemon juice. Stir in a little of the gravy drained from

the meat. Then drain and stir in the rest of the gravy, using 3/4

cup gravy per egg yolk. Spread some of the sauce over the meat in

the platter and serve the rest from a gravy boat.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4 slices white bread

3/4 cup milk

1 1/2 pounds ground beef

1/2 cup onions, finely chopped

2 tablespoons parsley, minced

1 1/2 teaspoons salt

1/2 teaspoon freshly ground pepper

1/2 cup ice water

4 tablespoons butter

1/2 cup canned tomato sauce

1 cup sour cream

Soak bread in milk, mash or beat smooth and drain. Mix together

beef, onions, parsley, salt and pepper. Gradually work in as much

water as necessary to make the mixture fluffy. Shape into 12

croquettes.

Melt the butter in a skillet. Brown the croquettes in it on both

sides. Transfer to a baking dish sprayed with PAM. Mix together

tomato sauce and sour cream; pour evenly over the croquettes. Bake

in a 350-degree oven for 20 minutes.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 1/2 pounds ground chuck

2 tablespoons beer

1/2 teaspoon hot pepper sauce

1/4 teaspoon Worcestershire sauce

Salt, pepper to taste

4 1/2-ounce slices brick cheese

4 hamburger buns

Sliced tomato and lettuce leaves, optional

Combine the ground chuck, beer, hot red pepper sauce, Worcestershire

sauce, salt and pepper in a large bowl. Form into four 6-ounce,

1-inch thick burgers. Cover the burgers with plastic wrap and

refrigerate up to several hours.

Grill the burgers over a medium grill or charcoal fire. Cook to

the desired doneness: 3 to 4 minutes on each side for rare, 5 to

6 minutes on each side for medium, and 8 to 9 minutes on each side

for well done. Top each burger with some of the beer-braised onions

and a slice of cheese and allow it to melt.

Toast the buns, cut side down, on the grill or in a non-stick

skillet until golden brown, about 1 minute.

Serve the burgers on the toasted buns with lettuce and tomato, with

the mushroom-beer ketchup on the side.

Beer-braised onions: Melt 1 tablespoon unsalted butter in a 3-quart

saucepan over medium-high heat. Add 1 large onion, thinly sliced,

and cook, stirring frequently, until tender, 5 to 6 minutes. Add

3/4 cup beer, 1 teaspoon sugar and 1/2 teaspoon salt. Cook until

all beer has been absorbed by onions and they begin to brown, 16

to 18 minutes. Stir in 1/4 cup beer and heat to a simmer. Serve

hot.

Mushroom-beer ketchup: Melt 1 tablespoon butter in 3-quart saucepan

over medium heat. Add 1 small onion, chopped, and cook until tender,

3 to 4 minutes. Stir in 1/4 pound sliced mushrooms and cook 3 to

4 minutes. Stir in 1/3 cup each beer and ketchup, 1 tablespoon

white vinegar, and 1/4 teaspoon each sugar and salt. Puree in

blender if desired. Return to saucepan and simmer until thickened,

about 12 minutes.

Category: Beef Veal Recipes

Recipe ingredients and directions:

Pastry — rough puff paste or brioche dough

Filet of beef, about 5 pounds, well trimmed

Butter

Freshly ground pepper

1/3 cup Cognac

Salt

2 cups (about) duxelles (see recipe below)

Foie gras, mousse of foie gras, or homemade pate

1 egg white

1 egg yolk lightly beaten with 1/4 cup heavy cream

Duxelles

1 or 2 shallots, finely chopped, or 1 small onion, finely chopped

1/2 cup butter

1 pound mushrooms, finely chopped

Salt

Prepare the pastry. If it is rough puff paste, make 2 pounds; if

brioche, make 1 recipe. Chill the dough till needed.

Rub the fillet well with butter and pepper. Roast on a rack in a

400 to 450 degree oven till it registers 120 degrees — it must

be very, very rare. Flame with the cognac. Remove to a rack and

salt to taste. Allow it to cool completely before making the roll.

If you do not, the pastry will melt in spots, causing it to be

flabby and break when you cut into it. If both pastry and meat

are cool, the final baking will brown the paastry and heat the

meat without overcooking it, which so often happens.

While the fillet is cooking, prepare the duxelles. Cook the shallots

or onion in 6 tablespoons butter over low heat until translucent.

Add the finely chopped mushrooms and the additional 2 tablespoons

butter. Cook very slowly to dehydrate the mushrooms completely.

They should turn quite dark. Stir occasionally. They will take

about 1 hour or slightly longer to cook down. Cool after cooking.

Measure the circumference of the fillet, and roll out the pastry

to a size that will envelop it completely, with overlap at the ends

and at the bottom. Reserve the trimmed-off pastry for decorations.

Spread the fillet with a thin coating of foie gras or mousse of

foie gras (these can be purchased in small oval tins in many good

food shops and many of the better supermarkets). Then spread the

pastry with cold duxelles. Place the fillet in the center of the

pastry. Bring the edges of the pastry together, moisten with white

of egg, and secure. When sealed, the roll should look rather smart

and tailored. Roll onto a piece of sulfurized paper or foil, and

transfer to a baking sheet or shallow pan. Cut small leaves and

rosettes from pastry trimmings and fasten them to the roll with

the egg white. Brush the pastry with the egg yolk and cream mixture.

Bake in a preheated 425 degree oven 10 minutes. Reduce the heat

to 375 degrees and bake another 20 minutes or until the crust

looks cooked through and golden brown. Remove from the oven and

allow to stand 10 to 15 minutes before sliding onto a platter.

Garnish with watercress or parsley, and send to the table with a

bowl of brown sauce or Bordelaise sauce.

To carve through both pastry and meat it is best to use a serrated

slicing knife. Each slice should be 3/4 of an inch thick. Tiny

Parisienne potatoes and a puree of green beans are pleasant

accompaniments. And with this, one should drink a great Burgandy.

Category: Beef Veal Recipes

Recipe ingredients and directions:

serves 6-8

1 lb ground beef

9 oz pkg. cut broccoli, thawed and drained

1 cup mozzarella

1/2 cup chopped onion

1/2 cup dairy sour cream

1/4 tsp salt

1/4 tsp pepper

2 (8oz) cans pullsbury crescent dinner rolls

1 egg, beaten

Poppy seeds (optional)

Heat oven to 375 F. In med skillet brown mean; drain well. Add

broccoli, cheese, onion, sour cream, salt and pepper; mix well.

Simmer 10 minutes Separate dough into 4 long rectangles. On

ungreased cookie sheet, overlap long sides of 2 rectangles 1/2";

firmly press edges an perforations to seal. Press or roll to form

13×7" rectangle. Spoon 1/2 mixture onto dough lengthwise. Bring

long edges of dough rectangle over filling, overlapping edges

slightly; pinch edge an ends to seal. Repeat with remaining dough.

Brush with egg; sprinkle with poppy seeds. Bake at 375 F. 18 to

22 minutes or till deep golden brown.

Category: Beef Veal Recipes

Recipe ingredients and directions:

For 4 servings:

4 (6 oz.) beef-loin tenderloin steaks

1 garlic clove, crushed

4 oz. soft liver pate

1 (17 1/4 oz.) package frozen puff pastry, thawed

1 egg, beaten

Preheat broiler. Brush steaks with oil. Broil for 5 minutes per

side. Cool. In a small bowl, mash garlic into paste. Cut each

pastry sheet in half crosswise. Roll out each half-sheet on a

lightly floured surface into a rectangle large enough to enclose

1 steak.

Place 1 steak in center of each rectangle. Dampen edges of pastry

and fold to enclose steaks. Press edges to seal. Decorate with

pastry leaves cut from trimmings. Place on baking sheet and brush

with beaten egg. Bake at 425F 20-25 mintues or until crust is

puffed and golden brown. Serve hot.

Category: Beef Veal Recipes

Recipe ingredients and directions:

6 (5oz) fillets of beef

1 cup chopped fresh mushrooms

1 cup beef consomme’

1/4 cup red wine

1 (2 3/4 oz) tin pate de foie gras

2 (10oz) packages frozen puff patty shells, thawed

1 egg, well beaten

salt and pepper to taste

Salt and pepper fillets and brush both sides with a thin coating

of vegetable oil; sear in a medium hot skillet for a few minutes

on each side. Remove from skillet , cool and chill in refreigerator

about 15 minutes. Meanwhile, cook the mushrooms in consomme’ and

wine until tender. When done, mix drained mushrooms in pate’ and

add enough of the consomme and wine to make of spreading consistency.

Spread mushroom/pate mixture over top of fillets and chill for 30

minutes. Preheat oven to 400F. Separate the patty shells so that

there are 2 for each fillet. Press the pastry with fingers until

flat. Place each fillet on a round and bring up sides. Top with

the matching pastry round, pinching the dough until each fillet is

completely covered with pastry. Bake fillets 12 minutes for rare,

16 minutes for medium, or 20 minutes for well done. After baking

them for 5 minutes, bursh them with egg to make them shiny and

pretty. Serve hot with Marchand de Vin sauce (see below). Serves

6.

Marchand de Vin Sauce

3 tbsp. butter

2 tbsp. chopped green onion

3 tbsp. flour

1 cup beef consomme’

1 tsp. tomato paste

1/3 cup red wine

salt and pepper

2 tbsp. butter

2 tbsp. chopped parsley

Melt butter and add green onions. Cook until clear; then add flour.

Cook over medium heat, stirring constantly. When the roux is brown,

add the boiling consomme’, stirring until the sauce thickens. Turn

down heat to simmer; add tomato paste and wine. Cook over low heat

for 20 minutes or until thick, stirring occaisionally. Season with

salt and pepper to taste. Take off heat and swirl in butter and

parsley. Serve in sauceboat. Makes 1 1/2 cups sauce.

Category: Beef Veal Recipes

Recipe ingredients and directions:

2 lbs pork tenderloin cut into 1" pieces

1 shallot, finely chopped

salt and pepper

4 garlic cloves, minced

1/2 cup all purpose flour

1 (12 oz.) dark stout beer

extra virgin olive oil for sauteeing

1/4 teaspoon thyme

1 large red onion, sliced

1 bay leaf

1 leek, white part only, chopped

Cut the pork tenderloin into 1" tips, season with salt and pepper;

shake in bag containing the flour. Pour a thin film of oil in

skillet and saute the onion, leek, shallot and garlic until tender.

Remove saute mixture with slotted spoon and place in a casserole

dish.

In the same pan, brown meat on all sides, adding more oil as needed.

You may have to do this in 2 or 3 batches. Add browned meat to

casserole. Pour half of the beer into the pan in which the meat

was browned. Mix with the pan juices, scraping sides and bottom of

pan. Pour this over meat in casserole. Add remaining beer, thyme

and bay leaf.

Cover tightly and simmer 45 minutes to 1 hour on top of the stove,

or remove to a small crockpot and simmer on low for about 4-6 hours

. Serve this with hot butter and garlic noodles and a side dish

of candied carrots, Tall glasses of red wine coolers work well and

of course for dessert I would go with fresh fruit that is in season.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 cup port wine

1 cup soy sauce

1/2 cup olive oil

3 cloves fresh garlic, chopped

1 tsp fresh thyme, or 1 tsp dried thyme

1 tsp fresh ground black pepper

1 tsp hot sauce

5-6 lb trimmed beef tenderloin

Combine first 7 ingredients and pour over beef. Marinate covered

4-8 hours, turning once. Preheat charcoal broiler and pre-heat oven

to 325 degrees. Remove beef from marinade. Brown tenderloin on

broiler on all sides. Place in baking pan and bake 1-1/2 hours or

until inserted meat thermometer reads 140 degrees. Bring marinade

to a boil, then thicken slightly with cornstarch and water. Slice

tenderloin to desired thickness and serve with marinade.

Category: Beef Veal Recipes

Recipe ingredients and directions:

6 pounds whole beef tenderloin

2 cups dry red wine

3 tablespoons Kentucky bourbon

1 teaspoon liquid smoke

1 1/2 cups olive oil

3 tablespoons Worcestershire sauce

1 cup chili sauce

1/4 cup onion grated

6 cloves garlic minced

Combine all ingredients except beef in a large glass or plastic

container and mix well. Trim beef of fat and add to marinade, cover

and refrigerate for 24 hours, turning occasionally.

Remove tenderloin from marinade and place on top rack of a covered

gas grill. Close cover. Keeping heat low, turn meat occasionally

and baste with remaining marinade. Cook about 1 hour or until

desired doneness is reached. Let the cooked beef rest for about 10

minutes and cut into filets. Discard marinade. Serves 12.

Serve with mushrooms sauteed in butter, or horseradish sauce.

Category: Beef Veal Recipes

Recipe ingredients and directions:

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups strong chicken broth

1/2 cup wine (Chablis or Sauvignon Blanc)

juice of 1 lemon

pinch ground white pepper

4 (6-ounce) beef tenderloin fillets

2 tablespoons olive oil

1 clove garlic, chopped

1/4 cup cracked black pepper

1 cup limone sauce

3 ounces Gorgonzola cheese, crumbled

2 teaspoons whole-grain or Dijon-style mustard

4 artichoke bottoms, sliced

First, prepare the limone sauce: Melt butter; add flour. Blend with

wire whisk until smooth. Cook over low heat about 2 minutes. In a

skillet over low heat, warm broth, wine, lemon juice and white

pepper. Once warm, combine with butter and flour. Cook over low

heat an additional 3 minutes. Let sauce cool before using.

Roll fillets in oil, garlic and cracked pepper. Saute, grill, or

broil to desired doneness.

Heat 1 cup limone sauce in skillet over medium heat (Refrigerate

remaining limone sauce for another meal.) Add cheese and mustard.

Blend until creamy. Add artichoke bottoms and heat briefly. Pour

finished sauce over tenderloin fillets.

Yield: 4 servings

Category: Beef Veal Recipes

Recipe ingredients and directions:

4-pound beef loin tenderloin roast, trimmed

1 tablespoon olive oil

1/2 teaspoon ground pepper

rosemary sprigs

Heat oven to 500 F. Have ready a jelly-roll pan at least 15 1/2 x

10 1/2 inches. Rub beef with oil and sprinkle with pepper. Place

diagonally on pan, tucking thin end under for even cooking. Roast

25 to 30 minutes, until meat thermometer inserted in center of

thickest part registers 135 F (for rare). Remove from oven, cover

loosely with foil and let stand about 10 minutes, until thermometer

registers 140 F. Slice 1/4 inch thick and arrange on serving

platter. Garnish with rosemary sprigs. Serve with Mushroom Gravy.

MUSHROOM GRAVY

2 tablespoons vegetable oil

1/4 cup all-purpose flour

2 1/2 cups beef broth

1/2 cup dry white wine or water

12 ounces fresh mushrooms, ends trimmed and thinly sliced (4 1/2 cups)

2 teaspoons chopped fresh rosemary, or 1 teaspoon dry, crumbled

1/2 teaspoon each salt and pepper

Heat oil in a large skillet. Add flour and whisk over medium-high

heat 2 to 4 minutes, until dark golden. Slowly whisk in broth and

wine, then remaining ingredients. Bring to a boil. Reduce heat to

medium-low and cook 10 to 15 minutes, stirring occasionally, until

slightly thickened. Makes 3 cups.

Category: Beef Veal Recipes

Recipe ingredients and directions:

12 (3 oz.) beef tenderloin steaks

1 tsp black peppercorns, crushed

2 oz mushrooms, sliced

2 oz Scotch whiskey

1 tsp green peppercorns, crushed

1 tsp parsley, chopped

2 oz brandy

1 tsp pink peppercorns, crushed

1 tsp pimentos, chopped

4 oz heavy cream

In a skillet, saute each steak until browned.

Place 3 steaks each on 4 dinner plates, keep warm.

To the same skillet, add the black peppercorns, mushrooms and

whiskey, bring to a quick boil (being careful not to ignite the

whiskey). Pour the mushroom sauce over the steaks on the left of

each plate.

Add the green peppercorns, parsley, and brandy to the skillet,

bring to a quick boil and pour over the steaks on the right.

Add the pink peppercorns, chopped pimentos, and heavy cream to the

skillet, cook to reduce until thick. Pour this sauce over the middle

steaks.

Category: Beef Veal Recipes

Recipe ingredients and directions:

1 beef tenderloin, roast, London Broil – whatever

2-4 cloves garlic

salt

2 t mustard

parsley

2 celery leaves, cut fine

2 t basil

2 t marjoram

2 t thyme

ground pepper

12 T olive oil

honey

Combine all of the ingredients except honey and the meat. Spread

the honey on the meat and then spread everything else on. Spray

the baking pan or rack, and bake at 500 degrees for 30-35 minutes.

For thinner cuts of meat, decrease time.

We used a thin cut when we got this recipe and left out the olive

oil, but I think that if you where using a thick cut of beef you

might need to put it back in.

Category: Beef Veal Recipes

Recipe ingredients and directions:

4-pound beef tenderloin

1/2 cup low-sodium soy sauce, divided

2 teaspoons freshly ground pink peppercorns

2 teaspoons freshly ground green peppercorns

2 teaspoons freshly ground black peppercorns

2 teaspoons ground ginger

1-1/2 teaspoons ground cardamom

8 cloves garlic, minced

curly endive (optional)

orange rind strips (optional)

Trim fat from tenderloin. Combine 2 tablespoons soy sauce and next

6 ingredients; stir well. Rub tenderloin with soy sauce mixture.

Combine tenderloin and remaining 1/4 cup plus 2 tablespoons soy

sauce in a large zip-top heavy-duty plastic bag. Seal bag; marinate

in refrigerator 8 hours, turning bag occasionally.

Remove tenderloin from bag, reserving marinade. Fold under 3 to 4

inches of small end. Place tenderloin on a broiler rack coated with

cooking spray; place rack on a broiler pan. Insert meat thermometer

into thickest portion of tenderloin. Bake at 425 deg for 45 minutes

or until meat thermometer registers 140 deg (rare) or 160 deg

(medium), basting tenderloin frequently with reserved marinade.

Place tenderloin on a large serving platter, and let stand 10

minutes before slicing. Garnish with curly endive and orange rind

strips, if desired. Yield: 14 servings (serving size: 3 ounces).

Category: Beef Veal Recipes