Author: eatonedgecliff

Meatballs and Mushrooms in Yogurt Sauce

Ground Beef, Main Dishes, Mushrooms, Yogurt

Jane Brody

  • 2 t. olive oil
  • 1 medium onion, peeled and finely chopped
  • 1 lb. extra-lean ground beef
  • 2 slices partly stale bread, crumbled (or bread crumbs)
  • 1 egg, lightly beater
  • 2 ¼ cups plain nonfat or low-fat yogurt
  • ½ t. salt, or to taste
  • ¼ t. marjoram
  • ¼ no-salt seasoning
  • freshly ground pepper to taste
  • ½ cup wheat germ (approximately) (we usually leave this out and add a little bread crumbs)
  • 2 cups sliced or chopped mushrooms
  • 1 T. fresh lemon juice

Preheat the oven to 350

Heat 1 t. of the oil briefly in a small nonstick skillet, add the onion, and sauté the vegetable for 3 minutes or until it is softened.  Transfer the onion to a large bowl.

To the bowl add the beef, bread crumbs, egg, ¼ cup of the yogurt, salt (if desired), marjoram, no-salt seasoning, and pepper, and mix the ingredients well.

Shape the meat mixture into 1 ¼-inch balls.  Roll the meatballs in the wheat germ, and place them on a baking tray such as a large cookie sheet.

Place the pan in the hot oven, and bake the meatballs for 20 minutes.  Remove the meatballs with a slotted spoon to a colander or a bowl lined with paper towels, and cover the meatballs to keep them warm.

In a large nonstick skillet, heat the remaining teaspoon of oil briefly.  Add the mushrooms, and sauté them until they begin to give up their liquid.  Stir in the remaining 2 cups of yogurt and the lemon juice.  Add the drained meatballs, and simmer but do not boil the meatballs for 5 to 10 minutes to heat the meat through.

The meatballs go well with noodles, brown rice cooked in beef broth, or mashed potatoes.  Garnish with minced fresh parsley.

Leftover Steak and Rice Dish

Beef, Green Pepper, Rice, Soy Sauce

From an old Utopia Beach Club cookbook.  Perfect week night quickie.

  • 2/3 uncooked rice
  • 2 t. oil
  • 1 t. salt
  • 1 ½ cups boiling water
  • 1-2 beef bouillon cubes
  • 2 t. soy sauce
  • 1 medium onion, chopped
  • 2 stalks celery, sliced
  • 1 green pepper, chopped (optional)
  • 1 cup leftover steak, pork etc.. cut into small pieces
  •  nature seasons salt to taste

cook rice in hot oil until golden.  Add salt, water bouillon, soy sauce.  Cook covered for 20 minutes.  Add rest of ingredients and ¼ cup more water if necessary.  (May need to add more soy if adding water).  Season with nature season salt.  Cover tightly and cook 10 minutes more.

Hamburger Stroganoff

Ground Beef, Mushrooms, Sour Crea

Evie Davis

  • 1 small chopped onion
  • 1 clove garlic, minced
  • 1 lb. Ground chuck
  • 2 t. salt
  • ¼ t. pepper
  • 1 lb. Mushrooms
  • 1 can cream of chicken soup
  • 3 T. chopped parsley
  • 1 cup sour cream
  • noodles or rice

Sauté ground chuck with onions and garlic.  Drain fat.  Add salt, pepper, mushrooms and soup.  Simmer, partially covered, stirring occasionally for 15 minutes.  Add sour cream, sprinkle with parsley.  Serve over rice or noodles.

Grilled Leg of Lamb

Lamb, Mint, Rosemary, Soy Sauce, Wine

The New Basics

  • 1 cup dry red wine
  • 3/4 cup soy sauce
  • 4 large cloves garlic, crushed
  • ½ cup chopped fresh mint leaves
  • 2 T. slightly bruised fresh rosemary leaves or 1 T. dried
  • 1 T. coarsely ground black pepper
  • 1 butterflied, boneless leg of lamb (4 to 5 lbs.)

Combine the wine, soy sauce, garlic, mint, rosemary, and pepper in a small bowl, and mix well.  Place the lamb in a non-reactive baking pan.  Pour the mixture over the lamb, cover, and refrigerate for 6 hours, turning the lamb frequently.
Prepare hot coals for grilling.
Drain the meat, reserving the marinade.  Grill the lamb 4 inches above the hot coals, basting frequently with the marinade, about 20 minutes on each side.  Check the lamb for doneness frequently after 30 minutes grilling.  DON”T OVERCOOK!
Cut the lamb into very thin slices, and serve immediately.

Makes 8 portions

Ground Beef and Green Beens

Beef, Green Beans, Main Dishes, Soy Sauce

Jane Brody

Sauce

  • 2 t. cornstarch
  • 1/3 cup cooled broth
  • 1 T. soy sauce
  • 1 T. dry sherry
  • 1 t. cider vinegar

Main Ingredients

  • 1 T. oil
  • 1 lb. green beans, trimmed and sliced diagonally into 2-inch lengths
  • 2 t. finely minced fresh ginger
  • 2 cloves garlic, finely minced
  • ¼ t. hot red pepper flakes (optional)
  • ½ lb. lean ground beef

In a small bowl, combine all the sauce ingredients.  Make sure the cornstarch is completely dissolved.  Set the mixture aside.

In a wok or large skillet, heat the oil for 30 seconds over high heat, and add the green beans.  Stir-fry the green beans for about 4 minutes – the beans should be tender-crisp and lightly charred in spots.  Remove the green beans with a slotted spoon, and set them aside.

Add the ginger and garlic to the pan, cook them for 30 seconds, and then add the pepper flakes and beef, crumbling the meat with a spatula.  Stir-fry the mixture just until the beef loses its pinkness.  Drain off all the excess fat from the pan.

Stir the reserved sauce once more, and add it to the meat.  Cook the mixture stirring it, for a few minutes until the sauce thickens.  Fold in the reserved green beans, heat the mixture for 1 minute, and serve.

Cheeseburger Pie

Beef, Cheddar Cheese, Main Dishes

Betty Crocker

  • 1 pound ground beef
  • 1 large onion, chopped
  • ½ t. salt
  • 1 cup shredded cheddar cheese
  • ½ cup bisquick
  • 1 cup milk
  • 2 eggs

1.    Heat oven to 400 degrees. Spray 9 inch glass pie plate with cooking spray.
2.    In 10 inch skillet, cook beef and onio over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain.  Stir in salt. Spread in pie plate.  Sprinkle with cheese.
3.    In small bowl, stir remaining ingredients with for or whisk until blended.  Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean.

Blue Cheese Hamburgers

Beef, Blue Cheese, Main Dishes

4 servings

  • 2 lbs. Ground lean beef
  • 3 T. sniffed fresh chives OR severally finely chopped green onions
  • 1 ½ t. chopped fresh basil OR ½ t. dried basil
  • 1 t. dried oregano
  • ¼ t. chili powder
  • ¼ t. salt
  • ½ t. freshly ground pepper
  • ½ lb. Blue cheese, crumbled

Gently mix all ingredients except the blue cheese and shape into 8 thin patties.  Divide the cheese into fourths, place on hamburger patty and cover with another patty, forming a “sandwich”.  Seal the edges very securely.

Broil, sauté, or grill for 5 minutes on each side for rare hamburgers, or cook longer to your taste.

Beef Stew

Beef, Carrot, Main Dishes, Potatoes

My Mom’s recipe – always tastes better when she makes it – especially with dumplings on top

6 servings

  • 2 lbs. of beef stew
  • 2 T. fat
  • 6 cups boiling water
  • 1 T. lemon juice
  • 1 t. Worchester sauce
  • 1 clove garlic, minced
  • 1 medium onion, chopped
  • 1-2 bay leaves
  • 1 T. salt
  • 1 t. sugar
  • ½ t. pepper
  • ½ t. paprika
  • dash of allspice and/or cloves
  • carrots
  • potatoes
  • other vegetables to taste

Brown meat in fat.  Add rest of ingredients and simmer for 2 hours.

Beef Burgandy

Beef, Main Dishes, Mushrooms, Wine

From an old Utopia Beach Club Cookbook

For a crowd of 20

  • 6 lbs. of beef sirloin (Ross’ stroganoff meat)
  • 6 T. margarine
  • 3 lbs. fresh mushrooms
  • 4-5 medium onions, chopped
  • 5 cans Campbell’s beef broth (save 1 can to blend with cornstarch)
  • 8-9 T. catsup
  • 4 cloves garlic
  • 2 T. salt
  • 2 cups Burgundy

Melt margarine, add mushrooms and onion.  Cook until tender.  Remove and set aside.  Brown meat, add broth, catsup, wine, garlic and salt.  Put in oven and bake at 300 for 1 ½ hours.  Remove from oven and add mushrooms and onions.  Thicken with broth and cornstarch.

Serve over wild rice

(For smaller portion:4 lbs. beef; 4 T. margarine; 2 lbs. mushrooms; 3 onions; 3-4 cans of broth; 6 T. catsup; 3 cloves garlic; 1 ½ T. salt; 1 ½ cups burgundy).