"More fabulous meat recipes."
Italian style lamb.
1 large onion, sliced thin
1 clove garlic, minced fine
1/4 c. olive oil
1/2 c. flour
1 1/2 tsp salt | 1/2 tsp. pepper
1 tsp paprika
2 lbs. cubed lamb
1 can (6 oz) tomato paste
2 c. warm water |
Cooked rice for 6
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Cook onion and garlic slowly in hot oil until light yellow. Remove
from oil.
Roll lamb cubes in flour seasoned with salt, pepper and paprika.
Brown meat on all sides in hot oil.
Return onion and garlic to pan. Pour tomato paste and water over all.
Cover tightly and cook slowly until tender, 1 hour. Serve over cooked
rice. Requested by Angel. |
Upside down ham loaf.
3 Tbsp. butter
5 tbsp. brown sugar
3 slices canned pineapple,
halved
1 lb lean smoked ham
ground | 1/2 lb. fresh lean pork,
ground
1/2 c. bread crumbs
1/4 tsp. pepper
2 eggs, beaten
1/4 c. milk |
Melt butter in loaf pan and add brown sugar, stirring until dissolved;
add pineapple and saute 5 minutes, Until slightly browned. Mix meats
with remaining ingredients; spread in pan over pineapple sections
and press down. Bake in moderately hot oven, 375 degrees, about 50
minutes. Turn out on hot platter with pineapple on top. Makes 6 por-
tions.Recipe submitted by: Cora Monegan MA |
Beef Cacciatore.
1 1/2 lb. beef (12 pieces,
3x3 inches each)
salt
pepper
flour
6 Tbsp. butter or oleo
1 can plum tomatoes
2 Tbsp. chopped onions | 3/4 c. dry wine (red)
1/2 tsp. leaf oregano, crushed
3 Tbsp. chopped parsley
1/2 tsp salt
Mushrooms (as many as you
like)
garlic to taste
***** |
Pound the beef to less than 1/4 inch thickness. Season pieces lightly
with salt and pepper. Dip each piece into flour; shake off excess.
Heat 2 tablespoons butter or oleo in frying pan over medium heat.
Saute beef quickly, a few pieces at a time using about 2 tablespoons
oleo for each frying pan full. Remove beef to serving platter; keep
warm. Drain tomatoes, reserve juice. Chop tomatoes coarsely, reserve.
Add 2 tablespoons butter or oleo to frying pan. Saute onion and mush-
rooms 5 minutes, stirring with wooden spoon to scrape up all brown
bits on the pan. Add garlic (you can use garlic oil) wine, tomatoes and
the tomato juice, oregano, 2 tablespoons parsley and 1/2 teaspoon
salt. Simmer for 10 minutes. Correct seasoning. Pour sauce over beef.
Sprinkle with remaining 1 tablespoon parsley. Makes 6 servings.
Recipe submitted by: Janet Geilhard OH |
New England
stuffed flank steak.
1 1/2 lb. flank steak
1/2 c. grated raw carrot
1/2 c. grated raw potato
1 tbsp. shortening
1 tbsp. grated onion | 1/2 tsp. salt
1/4 tsp. pepper
1 can of beef gravy
1 1/3 c. water
***** |
Start at the wide end of flank steak, and cut a slit to form a pocket. Mix
carrot, potato, onion, salt and pepper in a medium sized bowl; spoon into
pocket in steak. Starting at thick end, roll up steak in jelly roll fashion. Tie
in several places with string. Brown slowly in shortening in a large frying
pan stir in gravy and water; heat slowly to boiling, cover. Simmer, spoon-
ing gravy over meat several times, 1 1/2 to 2 hours, or until meat is tender.
(If gravy becomes too thick during cooking, stir in a little more water.)
Remove meat to serving platter; carve into slices; spoon gravy on top.
Makes 4 servings.Recipe submitted by: Grace Bending RI |
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