2 lb lean ground beef; (alternatives- chicken, turkey, lamb)
1/2 teaspoon ground pepper
3 cloves garlic; mashed, (may be increased)
1 teaspoon mustard seed or ground mustard
2 tablespoon tender quick morton's salt
1 cup water
1/2 teaspoon wright's liquid smoke
I've made this with 100% beef and 50% each beef and turkey with excellent
results. The advantage over commercial salami is a substantial reduction of
fat by using lean ground beef or grinding the beef from the lowest fat
cuts. Could also be made from ground chicken or veal but I haven't tried
Mix all together and refrigerate, covered, for 24 hours, stirring
occasionally. Shape into 1 or 2 rolls (depending on size of cooking pot).
Wrap in heavy foil, tie ends. place in pot, cover with water, boil for 1
hour. Cool - unwrap and slice.
Cabbage And Beef Casserole
2 lb ground beef
1 head cabbage; shredded
1 small onion, chopped
1 can (16 oz.) tomatoes
1 broth or tomato juice or water to cover bottom of pot
1 dash garlic salt
1 dash thyme
1 dash red pepper
1 dash oregano
Early in day: brown ground beef to remove fat. Shred cabbage and chop
onion. Put broth or other liquid to cover bottom of crock pot. Layer
cabbage, onion, spices, meat, and garlic salt. Repeat layers ending with
beef. Top with tomatoes, undrained and a dusting of oregano. Cook on high
for 1 hour. Stir all together. Cook on low heat until ready to eat, 8-10
hours. Makes 3-4 servings.
Egyptian Baked Sambusak
1/4 cup margarine
1/2 cup corn oil
1/2 cup water
1 teaspoon salt
2 1/2 cup flour
2 1/4 lb lean ground beef
1 onion, big, finely chopped
1 clove garlic, minced
1/3 cup pine nuts
1 dash nutmeg
1 dash allspice
1 salt, to taste
1 freshly ground black pepper, to taste
1 oil, for frying
1 egg yolk
1. in a small pot, over a small flame, mix all the Dough ingredients -
except the flour. cook until the Margarine melts. pour into a bowl
2. add the flour, one tablespoon at a time. mix well until you get a smooth
dough. shape the dough into a ball, wrap in plastic sheet and set aside.
3. in a pan fry the onion and garlic to golden brown, add Pine Nuts and fry
for 2 min. more. add the meat and spices, and cook on medium flame, while
stirring, until the meat changes color (about 10 min.). it is vital to stir
the meat to avoid the formation of big lamps of meat.
4. heat oven to 180°FC (350°FF)
5. roll out the dough to 3mm (1/8") and cut 10cm (4") circles.
6. put a tablespoon of filling in the middle of each circle and fold into
half a circle. pinch the edges tightly.
7. put sambusaks in oiled and floured pan (or just use a cooking parchment)
brush a little egg yolk on each sambusak. bake for 30 min. or until golden
Serving Ideas : Serve with pickles or vegetables salad.
Notes: Although the recipe calls for only one onion, I'd use more, about
three. And defiantly more garlic...
Recipe by Al Hashulchan
Mustard-Glazed New England Boiled Dinner
2 bay leaves
2 tablespoon snipped fresh thyme or
2 teaspoon dried thyme; crushed
1 teaspoon whole cloves
1/2 teaspoon whole black peppercorns
3 lb corned beef brisket; (up to 3 1/2)
8 cup water
3 small onions; halved
4 medium carrots or parsnips; quartered crosswise
3 small potatoes; (about 12 oz.)
3 stalks celery; quartered crosswise
1/2 small head cabbage; cut into 6 wedges
2/3 cup brown sugar; packed
1/2 cup vinegar
1/2 cup prepared mustard
1/2 teaspoon garlic powder
For the spice bag*, cut a double thickness of 100 percent
cotton cheesecloth into a 6- or 8-inch square. Place bay leaves,thyme,
cloves, and peppercorns in the center of the cheesecloth. Bring up the
corners of the cheesecloth and tie them with a clean string.
Place corned beef in a 4- to 6-quart Dutch oven. Add spice bag and
the water to corned beef. Bring to boiling; reduce heat. Cover and simmer for 2 1/2
Add onions, carrots or parsnips, potatoes, and celery to corned
beef. Return to boiling. Cover and simmer for 10 minutes. Add cabbage wedges; simmer,
covered, about 10 minutes more or till meat and vegetables are tender.
Meanwhile, prepare Mustard Glaze. Drain meat and vegetables; discard
the spice bag. Slice the corned beef across the grain.
Arrange meat and all vegetables on a serving
platter. Spoon Mustard Glaze over meat and vegetables. Makes 6 to 8
*Note: If a spice packet is provided with the corned beef, use it
instead of the bay leaves, thyme, cloves, and
Mustard Glaze: In a medium saucepan combine brown sugar, vinegar,
prepared mustard, and garlic powder. Bring to boiling, stirring till
Cook, uncovered, for 5 minutes. If necessary, beat smooth with
whisk or rotary beater. Makes about 1 cup.
Connecticut Beef Supper
2 lb stew beef, cut in 1-inch cubes
1 salt and pepper to taste
2 large onions
2 tablespoon olive oil, or vegetable oil
1 jar (4 1/2 ounces) whole mushrooms
4 medium potatoes, sliced thin
1 can cream of mushroom soup
3/4 cup milk
3/4 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper
2 cup shredded cheddar cheese (8 ounces)
1 cracker crumbs or fine dry bread crumbs
Season meat with salt and pepper. Cook and stir meat and onions in oil, in large skillet over medium heat until brown and onions are tender. Poor off oil.
Drain mushroom, reserving liquid. Add enough water to the liquid to make l cup. Stir mushrooms and liquid into meat and onions. Heat to boiling; reduce heat and cover. Simmer 2 hours.
Preheat oven to 350°F. Pour meat into 13 x 9 baking dish. Arrange potatoes over meat. Mix soup, milk, sour cream, salt and pepper, and pour over potatoes. Sprinkle with cheese. Bake uncovered for l hour. Sprinkle with crumbs and bake 20-30 minutes, until potatoes are tender and crumbs are brown.
If necessary, lower fat dairy products could be substituted, where available, but is so good, as is!
Lucia's Italian Beef
1 large (10 to 15 pounds) boned sirloin tip; or top round
2 tablespoon crushed oregano
1 tablespoon basil
1 teaspoon thyme
2 teaspoon garlic salt
1 large sliced bermuda onion
1/4 cup flour (up to 1/3)
2 can (1 pound) stewed tomatoes (up to 3)
2 bouillon cubes
Mix all the seasonings together and sprinkle or rub over the entire piece of meat; cover with several onion slices and put the rest in the bottom of the pan, where they'll cook in the drippings. Put meat in a large roasting pan and bake at 325 degrees until meat thermometer registers the desired internal temperature. If you like your meat rare, remove from oven a short time before the thermometer registers "rare," since the meat will continue to cook a while, as it rests. Such a large piece of meat takes time to cook, but it doesn't need close watching. Put fatty side up, and figure about 18 to 20 minutes per pound, for rare beef.
When the meat is done, remove from pan, along with the onion slices. Take drippings from pan, skim the fat a bit, leaving about 2 Tbsps. Add 1/4 to 1/3 cup flour to absorb the grease. Salt to taste and add 1 cup boiling water in which 2 bouillon cubes have been dissolved. Add 2 or 3 large cans tomatoes, depending on the size of your meat and cook until thick. Add the cooked onion slices and put the mixture into your blender or food processor until smooth.
Serve the first meal when meat and gravy are done, along with potatoes, salad and vegetables. Refrigerate the remaining meat overnight. The next day, take it back to your butcher and have it sliced THIN (or slice it yourself). Wrap slices in meal-sized portions for sandwiches. Freeze the gravy separately.
For a large crowd, this makes an impressive platter, and can be carved as you serve. Heat the gravy and serve in a separate bowl or pitcher. When serving the frozen meat, thaw meat slightly and heat slowly the gravy. When gravy is bubbly, add meat just long enough to warm it through. Put meat and gravy in a shallow bowl or platter and serve immediately. Have plenty of warm Italian bread or rolls to go with this. The sliced meat can also be thawed and served plain as cold beef slices for sandwiches or salads.
Of course, you CAN cook a smaller roast in the same way, adjusting the quantities of herbs and tomatoes accordingly.
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