Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts

Italian Veal Scaloppine

Veal scallops Scaloppine alla Panna


  • 4 veal steaks 1/4 in thick
  • 2 tablespoons olive oil
  • 1 small chopped onion
  • 1/4 cup dry sherry
  • 2 teaspoons flour
  • 1/2 cup beef broth
  • 1/4 lb Sliced mushrooms
  • 3 tablespoons heavy cream


1. Pound the thin veal with meat mallet until became very thin

2. In heavy skillet, heat the olive oil, cook the steaks turning once until become well browned both sides, remove from the skillet.

3. Add the onion, and cook stirring 2 min, then add cherry and bring to boil, reduce the heat and boil uncovered for 30 second, then add the flour stirring for 2 min

4. Add the beef broth, stirring in wooden spoon or whisker, return the veal to skillet with mushroom, cover and simmer gently about 8 min

5. Stir in cream about 1 min and serve immediately... enjoy

Wild Rice With Bacon and Herbs

wild rice and herbs and bacon

Wild Rice


  • 6 slices of bacon
  • 1 cup chopped onion
  • 2 cloves minced garlic
  • 1/2 cups wild rice
  • 2 1/2 cups water
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped rosemary
  • 1/2 teaspoon freshly ground black pepper


1. In heave saucepan cook the bacon until brown and crisp. remove the bacon to paper towel leaving about 2 tablespoon of the the fat.

2. Add onion and garlic at the same saucepan stirring on moderate heat till became golden translucent

3; Add rice, broth and sault with seasoning, and bring it to boil, then reduce the heat and keep it boiling gently for 45 to 50 min

4. Add the bacon and mix gently, let it set for 5 min and serve... enjoy

Cordon Bleu

veal Cordon Bleu with Mushroom

Cordon Bleu with Mushroom


  • 8 thin slices ham
  • 8 veal cutlets, pounded thin
  • 2 tablespoons grated cheese
  • 2 tablespoons grated Asiago cheese
  • 2 tablespoon seasoned flour
  • 1 egg, beaten
  • 1 cup seasoned bread crumbs
  • 3 tablespoons butter
  • 1/4 cup chopped scallions
  • 2 cloves garlic, pressed
  • 1 1/2 cups sliced fresh mushrooms
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup milk
  • 1 use mushroom soup recipe or condensed cream of mushroom soup
  • 2 tablespoons Marsala
  • 2 tablespoon chopped fresh parsley


1. Place 2 slices ham on each of 4 veal cutlets.

2. Sprinkle generously with grated cheeses; top with remaining veal, then press edges together tightly to seal.

3. Dredge cutlets lightly in seasoned flour; dip in egg, then roll in bread crumbs.

4. Melt butter in large skillet over medium heat; saute cutlets until golden, turning once.

5. Remove cutlets from pan and keep warm.

6. Add scallions and garlic to skillet; saute until tender.

7. Stir in mushrooms and cracked pepper; reduce heat, return cutlets to skillet and simmer 2 minutes to heat through, turning once.

8. Meanwhile, combine soup and milk in small saucepan; bring to boil, stirring often.

9. Remove soup from heat; stir in Marsala.

10. Add soup mixture to skillet; continue cooking until sauce reaches desired thickness.

11. Transfer veal to heated serving platter; spoon sauce over top of meat and garnish with parsley.

Basic Original Meat Balls

Corn Fritters

Basic Meat Balls

Ingredients and method:

  • 1 lb. Ground beef 10 - 15 % fat
  • 1 egg 1 roll
  • 4 tablespoon milk
  • 2 minced cloves of garlic
  • oil for fr ting
  • salt and pepper
  • With the soaked roll in milk, mix with the remaining ingredients, meat, garlic and egg. Form into small balls and sate in hot oil in the frying pan. Serve with rice, pasta, red beans and marenara sauce.

Red Beans With Rice

Beef Stew with Turnip

Beans Party Dish


  • 2 cups dried red beans
  • 6 cups water
  • 1/4 Vegitable oil
  • 2 tablespoon tomato paste
  • 2 cups diced ham,
  • 1/2 lb smoked sausage
  • 1 cup chopped onions
  • 4 cloves garlic, minced
  • 1/4 cup chopped parsley
  • 1 teaspoon oregano
  • 4 cups hot cooked rice
  • salt and black pepper to taste


1-Rinse beans; soak in water 30 minutes,then cook slowly until tender, about

two hours (add boiling water as necessary).

2. Add salt and pepper to taste.

3. Heat the oil in skillet; saute the sausages, then add onions and garlic, cooking until translucent.

4. Add the tamato paste nad oregano, stir into cooked beans along with parsley.

5. Remove about 1 cup beans; mash or put through a sieve and stir into beans (this will thicken the juices).

6. Serve over hot rice.


Beef Stew with Turnip

Beef with Turnip


  • 1 pound ground beef
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 2 tablespoons butter
  • 1/2 cup chopped green pepper
  • 2 cups chopped turnip
  • 1/2 cup white wine
  • 1 teaspoon oregano
  • 1 cup green pees
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped parsley
  • 1/4 cup bread crumbs


  1. In skillet, brown meat in vegetable oil.
  2. Add wine, onion, green pepper, turnip, oregano, salt and pepper; cook slowly until well done (about 30 minutes).
  3. Fill buttered casserole with the mixture, mixing in parsley and green pees.
  4. 4. Top with bread crumbs and bake in preheated 350° F. oven 20 minutes.

Chili Kidney Beans with Rice

Creole chili kidney Beans soup with Rice

Red Bean Chili


  • 1 can (16 ounces) red beans
  • 3/4 pound lean ground beef
  • 2 tablespoons salad oil
  • 1/2 cup minced onion
  • l/4 cup diced celery
  • 1/2 cup chopped green pepper
  • 1 tablespoon flour
  • 1 beef stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper or cayyen
  • 1/2 teaspoon cumin
  • 1/2 Worcestershire sauce
  • cooked rice


1. Heat oil in large saucepan; saute onion, celery and bell pepper until golden.

2. Stir in beef; saute until red color disappears.

3. Stir in flour; add kidney beans, beef stuck, salt, hot pepper, cumin and Worcestershire sauce.

4. Simmer, stirring often, for 30 minuets or more until desired thickness.

5. Serve with hot rice.

Another Recipe for Ground Beef

Meat Pies Stuffed Pockets Style

Meat Pie Pocket

This is another meat pie recipe, with the right balanced spices, onion and garlic, it can be fried or baked with side dip of our recipes White Creamy Salad Dressing


Serve: 6

  • 1 pound lean ground beef
  • 1 small onion, minced
  • 2 clove minced garlic
  • 2 tablespoons chopped parsley
  • 1/2 cup scallions chopped
  • 1 teaspoon ground all spices
  • 1 teaspoon water
  • Salt and freshly ground pepper to taste
  • Pockets
  • vegetable oil for deep-frying


1. In large skillet, combine, onion, garlic, parsley, scallions, all spices and salt

2. Cook over medium heat, stirring, stirring until meat is done.

3. Make your own pockets, or use Phyllo Dough, fold the dough and make it a pocket shape, spoonful of the meat mixture in center of each pocket, and pinch edges together to seal.

4. Deep-fry in vegetable oil until brown.You may use oven to and bake it till brown at 350 F

5. Drain on paper towels, when use it fry!

Veal Stew on Grits

Veal Grits and Grillades

Grits and Grillades


  • 2 pounds veal steak thinly 1/4 in sliced
  • 2 tablespoon butter
  • 1/4 cup flour
  • 1 medium chopped onion
  • 1 cup diced tomatoes
  • 1 green bell pepper, chopped
  • 3 clove garlic chopped
  • 1 tablespoon chopped parsley
  • 1 teaspoons Worcestershire sauce
  • 1/2 cups chopped celery
  • 1'2 teaspoon thyme
  • 2 teaspoons salt
  • 1 teaspoon Tabasco sauce
  • 3 cups cooked grits
  • 1 1/2 beef stock or dimi glace


  1. In hot heavy saucepan or dutch oven, add butter and sealed the meat all sides till become light brown, add onion and keep sirring for another minut or two, remove the meat and onion aside
  2. Add flour and extra butter if needed, stir constantly for golden brown color.
  3. Add beef stuck and whisk it, till become smooth with no lumps.
  4. Add the rest of ingredients with meat and onion, and simmer 1 1/2 hours, or until meat is very tender (add water, if necessary, to make sauce the consistency of thick gravy.
  5. Serve grillades with hot grits on the side.

White Bean Soup for All Occasions

Creole White Bean soup with Sausage

White Bean Soup


  • 1/2 cup minced onion
  • 1/2 cup minced celery
  • 1/4 cup chopped bell pepper
  • 2 tablespoons butter
  • 1 pound smoked sausage. cut into 1'2-inch slices
  • 1 can (8 ounces) tomato sauce
  • 2 cans (16 ounces each) navy beans with bacon (undrained)
  • 4 cups water salt and Freshly ground pepper


1. In large saucepan, cook onion, celery and bell pepper in butter until soft

2. Add sausages and tomato sauce; simmer 15 to 20 minutes.

3. In separate saucepan, bring navy beans with bacon to boil.

4. Puree beans and their liquid in a food processor or blender; add to ham mixture.

5. Add the water; season t o taste and simmer for 1 hour. Serve piping hot.

Steak Lover European Vienna Steak

Tomatoes soup with herbs

Vienna Steak


  • 1/2 pound minced meat
  • 1/2 pound veal
  • 1 egg
  • 1 roll
  • 4 tablespoon diced onion
  • 1/2 teaspoon paprika
  • pinch grated nutmeg
  • 1/2 cup of bread crumb
  • salt and freshly ground pepper
  • fat for frying


1 With the soaked and squeezed roll in large ball, add the remaining ingredients mixing very well.

2 Form as patties about 1/2 in thick, coat with breadcrumbs

3 Tow way to cook: A: frying in heavy skillet on medium heat about 7 min for each side B: bake in the oven at 350F Cooking time about 40 minutes... enjoy

4 this dish is served with pasta or rice on the side and mushroom pour White Sauce "posted recipe

Onion Beef Marjoram from the Stew Family

Tomatoes soup with herbs

Beef Stew


  • 1/2 pound onions
  • 1 pound beef cut into cubes
  • 2 carrots cube chopped
  • 1/2 pound mushroom
  • 1 teaspoon marjoram
  • 2 clove minced garlic
  • 1 tablespoon vinegar
  • 2 cups white wine or beef stock
  • 4 tablespoons butter
  • 1 tablespoon vegetable oil
  • 2 tablespoon flour


1 in Heavy skillet on high heat fry and seal the beef at all sides till become brown, then add the garlic and flour and continue cooking for another 1 - 2 min.

2 place the meat with the dripping in saucepan, add onions carrots, mushrooms, marjoram and the seasoning

3 Simmer on low heat adding the beef stock or wine, and vinegar, add extra water if needed to barely cover the ingredients.

4 continue simmering gently with the lid on until tender... enjoy

Hamburgers with Onion my Way

Tomatoes soup with herbs



  • 1 Pound minced beef
  • 1 fine chopped onion
  • 2 soaked bread rolls
  • 1 egg
  • salt and freshly ground pepper
  • 1/2 cup flour
  • 3 tablespoon fat for frying


1 Whisk the the egg in sparate coatiner with the seasoning and place it in a large ball, add the minced meat onion and the rolles nad mix it well by hand or you may use gfood processor in low speed.

2 - Shape the smisxture a ball like 4 - 6, and press it like patty shape dip both side in the flour.

3 fry in hot fat for about 10 minutes each side or according to your taste..... enjoy

Minced meat and another meatballs recipe

Tomatoes soup with herbs

Meat Balls 2

This is another recipe for the meatballs, with the right balanced spices, onion and garlic, it can be used on the side one of our recipes Onion Brown Sauce


Serve: 4

  • 1 pound minced meat
  • 1 egg
  • 1 soaked and well squeezed roll
  • 1/2 cup water
  • 4 tablespoons diced onion
  • 1 teaspoon ground Allspice
  • 2 cloves minced garlic
  • 1 tsp. flour
  • salt freshly ground pepper


1 Soak the bread in cup of water for 15 min, you may use a about 5 tablespoon of bread crumbs if preferred without soaking in water

2 Place the egg into a bow and whisk it for about 1minute

3 Add the other ingredient and mix it very well

4 let the mixture rest for 14 before start making the balls, if bread- crumbs and water have been used, the mixture should be allowed to rest for at least 30 min..

5 Form into balls with wet hands, coat with flour and fry in hot fat in a fraying pan

Minced Meat for Meat Balls

Tomatoes soup with herbs

Basic Meatballs

This is a basic recipe for the meatballs, very simple yet delicious, it can be used on the side one of our recipes Onion Brown Sauce


Serve: 4

  • 1 lb. minced meat
  • 1 egg
  • 1 soaked and well squeezed roll
  • 1/2 cup water
  • 1 tsp. flour
  • salt freshly ground pepper


1 Soak the bread in cup of water for 15 min, you may use a about 5 tablespoon of bread crumbs if preferred without soaking in water

2 Place the egg into a bow and whisk it for about 1minute

3 Add the other ingredient and mix it very well

4 let the mixture rest for 14 before start making the balls, if bread- crumbs and water have been used, the mixture should be allowed to rest for at least 30 min..

Pot Roast Beef with Mushrooms

French pot roast beef and mushrooms

Pot Roast Beef Mushroom


  • 4 lb joint topside beef
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 4 large carrot finely chopped
  • 3 onions finely chopped
  • 1 cup pearl onion
  • 3 tablespoon chopped parsley
  • 1 teaspoon dried thyme
  • 6 tablespoon Madeira
  • 3 tablespoon lemon juice
  • 8 ripe tomatoes
  • 2 cups beef stock
  • 8 tablespoon red wine
  • 1 lb white or Cremini mushroom
  • 2 small bay leaves
  • salt and pepper


Preheat oven 225°F

Melt butter with olive oil in a heavy, 1 gal casserole, and brown meat richly and evenly over a steady, moderate heat, together with finely chopped carrots and onions.

When meat is thoroughly browned all over, add herbs and quartered, tomatoes. Pour in beef stock and wine and season to taste with salt and freshly ground pepper. Bring to simmering point over a low heat. Cover pan tightly and transfer to the oven. Cook for about 2 - 3 hours.

When meat is tender, remove it from the pan and keep hot.

Skim pan juices of excess fat if necessary, and rub juices and vegetables through a fine sieve. Pour back into the casserole and boil vigorously, stirring, until reduced by one half.

Return meat to the casserole together with sliced mushrooms. Bring to simmering point again. Replace cover and return casserole to the oven (or simmer v gently on top of the stove) for about 45 minutes longer to finish cooking and allow flavors to develop .

Just before serving, lift out the meat, allowing juices to drain back into casserole. Slice meat thickly and arrange on a heated serving platter. Keep hot.


Pan Grilled Sirloin Steaks with Garlic

Pan-grilled Strip Sirloin Steaks with Garlic Pepper

Pan-grilled Sirloin Steaks with Garlic Pepper

Another good recipe for the steak, cooks on heavy iron skillet. It's important at this recipe to heat the skillet very well before you start cooking the steak



  • 2 tender sirloin strip steaks
  • 3 tablespoon olive oil
  • 2 gloves minced garlic
  • 1 tablespoon dried chillies
  • freshly ground pepper
  • 4 tablspn softened butter
  • salt


Remove steaks from the refrigerator at least 30 minutes before grilling and slit fat in several places around sides of steaks to prevent meat from curling up during cooking.

Mixed the minced garlic and crushed pepper with the butter.

Brush heavy iron with olive oil and heat it over a high heat until oil sizzles.

When ready to cook steaks: sprinkle steaks on both sides with freshly ground pepper and spread with half of the softened butter.

Place steaks on a hot grill pan and grill for 3 minutes on each side for rare; cook a few minutes more if you prefer steaks to be medium rare.

Finally let the stake rest on top of what left from the butter garlic fro few min before you serve... Enjoy.

Beef Bourguignon French Hearty Soup

Beef Bourguignon Stew with Mushroom and onion

Beef Bourguignon



  • 2 lb beef
  • 2 cups red wine
  • 2 carrots sliced
  • 4 chopped shallots
  • 2 shipped onion
  • 4 cloves garlic
  • 2 spring thyme
  • 3 tablespoon olive oil
  • 2 teaspoon flour
  • 1 cup water
  • 4 tablespoon olive oil
  • 2 table spoon butter
  • 2 stalk celery
  • salt and ground pepper


Cut beef into small cubes 2" and marinate 5 -6 hours or overnight in red wine with shallots, onion, garlic and peppercorns. Drain the liquid and keep it aside.

Saute drained beef in 2 tablespoon each olive oil and butter until lightly browned.

Sprinkle with 2 tablespoons flour; add the red win marinade from the beef, add water and the celery.

Preheat oven at 250 and cook covered casserole or Dutch oven and cook all together for 2 1/2 - 3 hours or until the sauce is reduced by half and the meat is very tender.

In sparet skillet add 2 tablespoon olive oil, and add the the sliced carrots, pearl onion and 4 tablespoons water to the and cook over a moderate heat for 3 - 4 min.

Add the mushrooms and continue to cook, until mushrooms are cooked.

Add the cooked mushroom, carrot and onion to the Dutch oven, let it set for 15 min and serve with white rice on the side garnished with parsley

Kofta Kebabs Ground Beef on Weber Grill

Kofta Kebab Charcoal grilled Ground Beef

Kofta Kebab Syrian Style

Kofta kebab is another famous dish in the Middle East, it's also served as sandwich with hummus onion and tomato! Therefore I called it : the burger virgin of the Middle East Originally made with lamb, however I made it for this recipe with beef, but it's good idea to have it mixed lamb and beef together, using 1/3 lamb.

Very important on mostly all kofta's recipe is the smooth texture that comes from grinding the meat twice or more, what I've found useful with almost similar results, using the food processor, only for the steps of the meat and onion, the rest should be handled and mixed by hands.

There are few difference dishes made of kofta, however when we say "Kofta Kebab" normally meant the charcoal grilled kofta. The ideal grilling is to permit you to shift the level of grilling heat rack or charcoal, so that you may place the food closer to, or further from, the heat source. Important factor of the art of grilling is to adjust the distance of the meat! Unfortunately this feature is not easy to find at the movable grills.

America's favorite grill, the Weber is good for long, however I used this gill with little trick to achieve the heat distance for controlling the kofta grilling, I sued two charcoal holders, one of them was full and the second one is half, so it gave me high heat for sealing , and medium heat for the desired cooking.


  • 2 pound ground beef 15% fat
  • 1 mediume size onion
  • 1 cup chopped parsly
  • 1 teaspoon all spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • freshly ground pepper


Chopped the onion, dive the meat, so will fit the size of your food processors, add them batches and part of the onion with each. Process the meat till get smooth. Add the parsley, allspice, cinnamon , salt and freshly ground pepper, and mix it very well, you may use hands to do this job. Let the mixture set in the dredge for at least one hour, and transfer it on skewer ready for grilling. Grease the grilling surface, and place the skewer on the hot area for few minuets while you turn on all sides, move the skewer to less hot area and let cook through... enjoy

Italian Spaghetti and Meatballs

Italian Spaghetti Meatballs with Tomato Sauce

Who doesn't love meatballs

To make meat balls: Combine meat, bread, garlic, parsley, salt, ground pepper and lightly beaten egg. Mix well and shape into small balls. Dip the meat balls in flour and in heavy skillet, add three tablespoon of olive oil and brown the meat balls on all sides. Remove it form pan aside until ready to finish cooking next step on the sauce.
To make sauce: Saute onion and garlic in olive oil using a large, thick-bottomed frying pan until become golden and transparent. Add peeled tomatoes, tomato puree, lemon peel, and seasoning to taste with salt and pepper. Simmer gently, covered, for l hour, stirring from time to time and adding a little water if necessary. Add the Worcestershire just before serving.
Add meat balls to sauce and simmer gently for 20 minutes. Cook spaghetti in boiling salted water until just tender. Drain.
To Serve: Toss spaghetti in a little olive oil while it's hot. Make the dish arranging the meatballs in the middle of cooked spaghetti; spoon over the sauce and sprinkle with freshly grated Parmesan cheese .
harcoal or flat grill, each has a slightly a different taste, however my favorite way is the charcoal style! Hope you try this recipe soon... sure you will enjoy it!!


  • l pound spaghetti (one box)
  • 3 table spoon olive oil
  • fresh grated parmesan cheese
  • Meat Balls

  • 12 oz ground veal
  • 2 tablespoon Flour
  • 2 slices bread, soaked in milk and and shredded
  • 1 clove garlic, finely chopped
  • 2 tablespoons chopped parsley
  •  Salt and pepper
  • Sauce

  • 1 Medium size onion, finely chopped
  • 1 clove garlic, finely chopped
  • 4 tablespoons olive oil
  • 1 large can diced tomatoes
  • 3 table spoons tomato paste
  • 1 small strip lemon peel
  • salt and pepper
  • 1 tablespoon Worcestershire sauce


Cut the chicken breast into cubes 1 - 1 1/2 in, place the chicken in large container for marination.
Add garlic, olive oil, vinegar, ketchup, oregano and salt and pepper salt and pepper to my taste was little less then teaspoon. Cover the container and let set at the fridge for 4 - 6 hrs, so the spices will develop the flavor.
Arrange the chicken in skewers and ready to cook. I use a charcoal grill, turning the skewers 8 - 12 min each side, however you may use the broil function in the oven, or use a heave iron skillet, each results are different, but yo may agree all good taste you may serve it on top of salad, white rice or Hummus.. enjoy