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Venison (Or Beef) Stew Recipe

April 7th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/3cupflour
  2. 1teaspoonsalt
  3. 1/2teaspoonpepper
  4. 2 1/2lbslean stew meat, 1 inch cubes(I often use round steaks)
  5. 3tablespoonsolive oil
  6. 3cupsbeef broth
  7. 2onions, halved and sliced
  8. 1cupwhite wine(or more broth)
  9. 1garlic clove, minced
  10. 1/2teaspoondill weed
  11. 1teaspoonparsley
  12. 3potatoes, peeled and cubed
  13. 1/3lbcarrots, peeled and sliced
  14. salt and pepper

DIRECTIONS

  1. Combine flour, salt and pepper in a shallow bowl.
  2. Coat meat with flour mixture.
  3. Brown meat in oil in a dutch oven or heavy-bottomed stockpot. (I like my meat very browned).
  4. Add the onions and garlic and cook till tender.
  5. Add hot broth to browned meat, scraping bottom of the pan.
  6. Add all remaining ingredients.
  7. Simmer slowly till veggies are tender.

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Italian Style Ground Beef Recipe

April 7th, 2014 by alice  Tags: , , , | Print This Post Print This Post

Italian Style Ground Beef Recipe

INGREDIENTS

  1. 2lbsground beefor lean ground beef
  2. 2clovesfresh garlic, minced or chopped
  3. 1/4cuponions, chopped
  4. 1/4cupgreen peppers, chopped
  5. 1tablespoonoregano
  6. 1tablespoonbasil
  7. 2tablespoonsolive oil
  8. 1tablespoonsalt (optional)

DIRECTIONS

  1. Heat oil in pan until hot.
  2. Combine green peppers, onions, basil, oregano, garlic and ground beef.
  3. Cook for 5 to 10 minutes, making sure that the ground beef is fully cooked.
  4. Once fully cooked, add ground beef to spagetti and tomato sauce of your choice, and you’re done.

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Capri Beef Salad Recipe

April 5th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2lbsround steaks
  2. 1tablespoonolive oil
  3. 1 (8 ounce)bottle zestyItalian salad dressing
  4. 1cup slicedcarrots, par boiled
  5. 2cups cookedlima beans, drained
  6. 1cup choppedgreen peppers
  7. 1/2cup choppedred peppers
  8. 1cupred onion rings
  9. 1headlettuce, doesn’t matter what kind,suit your own taste

DIRECTIONS

  1. Cut the steak into small strips and brown, until just done (approximately 5 min), in a small amount of Zesty Italian dressing and olive oil.
  2. Combine the steak, carrots, beans, peppers, onion and remaining dressing and toss to mix.
  3. Refrigerate until well chilled, at least 2 hours.
  4. Tear the lettuce into bite-sized pieces and toss with the steak mixture.

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Little Chief Beef and Game Jerky Recipe

April 5th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2lbslean beef or game, sliced 1/4 inch thick
  2. 3tablespoonssugar
  3. 2tablespoonskosher salt
  4. 1cupsoy sauce
  5. 1/2cupwater
  6. 1/2cupred wine
  7. 1/4teaspoononion powder
  8. 1/4teaspoongarlic powder
  9. 1/2teaspoonblack pepper
  10. 1/4teaspoonTabasco sauce

DIRECTIONS

  1. Place all ingredients in a plastic zipper bag and refrigerate overnight.
  2. The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F.
  3. Transfer drained meat to baking racks and dry for approximately 6 hours; depending on how thick the meat slices are, drying could take between 5 and 7 hours.
  4. Be sure to place a couple of potholders in the oven door to keep it slightly ajar so moisture can escape and the meat can dry more thoroughly.

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Beef Lasagna Recipe

April 3rd, 2014 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. Meat sauce

  2. 2tablespoonsoil
  3. 1largeonion, finely diced
  4. 2slicesbacon, chopped
  5. 2clovesgarlic, minced
  6. 600gbeef mince, leanest you can buy
  7. 1 (140 g)cantomato paste
  8. 1/2cupred wine
  9. 1 (440 g)canchopped tomatoes, and their juice
  10. 2cupsbeef broth
  11. 1/2teaspoondried oregano
  12. 1/2teaspoondried basil
  13. 1/2teaspoondried thyme
  14. 1pinch mixedpumpkin spiceor freshly groundnutmeg
  15. Cheese sauce

  16. 50gbutter
  17. 50gflour
  18. 600mlmilk
  19. 50g shreddedparmesan cheese
  20. salt and pepper
  21. Assembly

  22. 1 (250 g)packet instantlasagna sheets(12)
  23. 50g shreddedparmesan cheese

DIRECTIONS

  1. Meat Sauce: Heat the oil in a large fry pan over a medium heat.
  2. Add the onion and bacon and cook until the onion is golden and tender.
  3. Add the minced garlic and cook a couple of minutes more.
  4. Add the mince and cok, breaking up with a fork, until the meat has all changed colour.
  5. Now add the tomato paste and”cook it out” for another minute or two before adding the wine.
  6. Allow the wine to reduce a little, before adding the remaining sauce ingredients.
  7. Simmer until reduced and thickened and a deep rich red/ brown.
  8. *youcould call this”cooked” in 30 minutes, but I like to let it simmer about 2 hours, stiring regularly to make sure it’s not catching.
  9. Add a little more broth or water if it looks like doing so.
  10. Cheese Sauce:.
  11. Melt the butter, add the flour and stir well.
  12. Allow to cook gently for about 2 minutes, then add the milk all in one go, and whisk briskly until heated and thickened.
  13. Allow to cook a couple of minutes more on a simmer.
  14. Add the cheese and season to taste with salt and pepper.
  15. Assembly of the lasagna:.
  16. Spread a little of the beef sauce across the bottom of your pan.
  17. Cover with a layer of beef sauce and drizzle about half a cup of cheese sauce over this-no need to be too particular.
  18. Cover with a layer of lasagna sheets.
  19. Repeat the beef sauce and cheese sauce two more times, then a final layer of sheets.
  20. Spread the remaining cheese sauce (there should be about 1 cup) over the last layer of sheets, and sprinkle with the shredded parmesan cheese.
  21. Bake in a moderate oven for about 1 hour.
  22. Allow to stand about 15 minutes before cutting into squares to serve.

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