Category Archives: Beef

Patty Melt Casserole

Patty Melt Casserole

2 yellow onions, diced
2 tsp. sugar
1 Tbsp. vegetable oil
1 cup mayonnaise
1/2 cup ketchup
4 Tbsp. minced dill pickles, divided
1 1/2 lbs. ground round
1 Tbsp. Worcestershire sauce
1 Tbsp. minced fresh garlic
2 tsp. black pepper
1 tsp. each kosher salt and caraway seed
2 Tbsp. flour
1 cup low sodium beef broth
6 slices marble rye bread
12 oz. shredded Swiss or cheddar cheese
1 bag frozen crinkle cut French fries, 33 oz

Preheat oven to 450. Caramelize onions with sugar in oil in skillet over medium low heat, covered, 20 to 25 minutes.Meanwhile, whisk together mayonnaise, ketchup, and 2 Tbsp. pickles for dressing.
Add ground beef, Worcestershire, garlic, pepper, salt and caraway seed to skillet increase heat to high and cook til meat is browned. Drain and discard all but 2 Tbsp. drippings.
Stir in flour, cook 3 minutes. Stir in broth and 1 cup dressing; cook to thicken into gravy.
Layer 3 bread slices in bottom of a 7 x 11 inch baking dish. Top bread with a third of the cheese, meat mixture, remaining 3 bread slices another third of cheese and French fries. Cook casserole til fries are crisp, 20 to 25 minutes.
Preheat broiler to high with rack 6 inches from element. Sprinkle remaining cheese over casserole and broil til cheese melts, 3 minutes. Drizzle casserole with some of the dressing and sprinkle top with remaining 2 Tbsp. pickles. Serve remaining dressing on the side. Serves 6

Italian Sausage Soup

Italian Sausage Soup

2 large onions, chopped
2 cloves garlic, minced
5 cups beef broth
1 pound Italian sausage
1 1/2 cups dry red wine
28 ounces Italian-style tomatoes, broken up
1 tablespoon basil
1 tablespoon sugar
1 medium green pepper, seeded and chopped
2 medium zucchini, sliced 1/4-inch thick
2 cups dry bow tie pasta, 1 1/2-inch size
1/2 cup chopped parsley
salt and pepper

In a 5-6 quart pan, combine onions, garlic and 1 cup broth. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, 10-14 minutes.

To deglaze, stir in 3 Tbsp. water to release browned bits. Cook, uncovered until liquid evaporates and mixture begins to brown again, about 1 minute. Repeat deglazing step 3 more times until mixture is richly browned.

Add sausage and 1/2 cup more water. Stir gently until liquid evaporates and meat begins to brown, 8-10 minutes.

Add remaining 4 cup broth. Stir to loosen browned bits then add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta. Cover and bring to boil over high heat. Simmer until pasta is just tender to bite, about 15 minutes.

Serve hot, with parsley, salt and pepper. If made ahead, let cool, then cover and chill up until the next day. Reheat to simmering.

Servings: 6

French Onion Soup

French onion soup

Makes 4 servings

3 medium onions, peeled and thinly sliced
3 tablespoons butter
1 tablespoon flour
2 cups beef broth
1 cup dry white wine
Salt and pepper to taste
Croutons: 1/2 pound French bread, cubed
3 tablespoons melted butter
1/2 cup grated Swiss or Gruyere cheese

1. In a medium stock pot, over low heat, saute onions in butter until
golden and soft, about 1 hour. Stir in flour. Add broth, wine, salt
and pepper. Simmer over low heat for 1 hour.

2. Bake bread cubes in a preheated 350-degree oven until brown, about
10 minutes. Toss with melted butter.

3. To serve: Divide croutons among 4 individual oven-proof bowls,
mounding in the center. Ladle soup over croutons and sprinkle cheese
on top. Set bowls under the broiler until cheese has melted and
begins to turn brown, about 2 to 3 minutes. Serve immediately.

Sage Pot Roast

Sage Pot Roast

1 lean boneless beef chuck roast — (about 5 lbs)
1 tablespoon cooking oil
2 teaspoons rubbed dried sage
1/2 teaspoon salt — optional
1/4 teaspoon pepper
1 cup beef broth
6 medium red potatoes — cut in half
4 carrots — cut into 2″ pieces
2 medium onions — quartered
5 teaspoons cornstarch
1/4 cup water

In a Dutch oven, brown roast on both sides in oil. Season with sage, salt and
pepper. Add beef broth. Cover and bake at 325 degrees for 2 1/2 hours. Add
potatoes, carrots and onions. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked. Remove roast and vegetables to a serving platter and keep warm. Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly. Serve with the roast.