Archive for the ‘Beef – Canned’ Category
Hash Peppers
I prepared these on a suggestion from my Dad, and that idea was tasty! The bell pepper and hash go together very well, excellent flavor.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 3 bell peppers, any color you want
- 2 cans corned beef hash, (14 oz / 397 g cans / about 2 cups)
Instructions
- Keep in mind the sizes of bell peppers can vary so you may need more than 2 cans of hash for 3 large peppers. I used 3 medium or smaller peppers.
- Cut the tops off the bell peppers, remove the seeds and membranes from the insides. (I dice the tops for use in other recipes.)
- Place the peppers in a saucepan and fill with water just to the tops of the peppers. Bring to a boil then reduce to medium heat, time for 5-6 minutes once the water boils. Drain the peppers and place in a baking dish.
- Preheat your oven to 180° C (350° F). Scoop out hash from the cans and pack into the peppers, round the tops. For extra hash left over, just pack into the pan next to the peppers.
- Bake for 45 minutes. During this time you can prepare side dishes of your choice, I fried up some yellow zucchini.
- Serve and enjoy.
Notes
I will say Low cost per serving as this can be a leftover dish made with homemade hash.
Chipped Beef & Egg Patties
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ¼ cup butter, (½ stick / ¼ block)
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 cup milk
- 6 hard boiled eggs, peeled, chopped, Shortcut
- ½ cup dried beef, chopped
- 1 tablespoon onion, finely diced
- 1 egg, beaten
- 1 tablespoon milk
- ½ cup dry bread crumbs
- cooking oil, for frying
Instructions
- Melt the butter in a saucepan, whisk in the flour and salt. Add the 1 cup of milk all at once and whisk until thickened. Remove from heat.
- Stir in the dried beef, eggs, and onion. Place mixture in the fridge for 1½ hours.
- In shallow bowl, mix together the beaten egg and 1 tablespoon of milk. Places bread crumbs in another shallow bowl.
- Heat some oil in a large non stick pan.
- Shape chilled mixture into 3 inch patties, coat with egg mixture then with crumbs.
- Fry patties until browned, then flip and fry other side, remove.
- Serve with sides of your choice, enjoy.
Notes
High cost per serving based on the dried beef, which I have not seen, maybe it is available in high end western markets (for probably high end prices).
Shortcut: Hard Boiled Eggs.
Pizza Hash
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 1 can corned beef hash, (16 oz / 454 g)
- 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
- 1 cup seasoned tomato sauce
- ⅔ cup mushrooms, canned or fresh sautéed
- ½ teaspoon garlic salt
- ½ teaspoon dried oregano, crushed
- 2 tablespoons Parmesan cheese, grated
Instructions
- Chill the can of corned beef hash to firm it up, makes for easier slicing.
- Preheat your oven to 190° C (325° F), get out a 7x11 inch baking pan.
- Slice the corned beef hash into 6 pieces, and arrange in the baking dish. Sprinkle each slice with the cheese.
- In a bowl, mix together the tomato sauce, mushrooms, garlic salt, and oregano. Spoon over each slice of hash. Sprinkle with Parmesan cheese.
- Bake for 20 minutes or until hot.
- Serve two 'pizzas' per serving, and enjoy
Notes
High cost based on the price of the hash.
Baked Corned Beef Burgers
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 1 can corned beef, finely chopped, (12 oz / 340 g)
- ½ cup green bell pepper, finely diced
- ½ cup onion, finely diced
- ½ cup mayo
- dash black pepper, as desired
- 1 egg, beaten
- 1 tablespoon water
- ¾ cup dry breadcrumbs, Shortcut
- ¼ cup vegetable oil
- 3 slices American cheese
- 1 can condensed cream of mushroom soup, Shortcut
- ⅓ cup milk
- 3 large English muffins, split and toasted
Instructions
- in a mixing bowl, add the corned beef, bell pepper, onion, mayo, and dash of pepper. Mix together.
- Shape into 6 patties.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- In a shallow bowl, mix together the egg and water, set out a plate and add the crumbs to that. Dip patties in egg, then coat with breadcrumbs.
- Heat the oil in a large non stick pan, when hot, brown the patties on both sides.
- Arrange patties in the baking pan. Cut the cheese slices diagonally and place two triangles, slightly overlapping, on each patty.
- In a saucepan, mix together the soup and milk, and place on medium heat until hot, stirring often.
- Pour the hot soup in the baking pan around the patties.
- Bake for 12-15 minutes or until heated through.
- Serve on hot toasted English muffins, enjoy.
Notes
High cost per serving based on the corned beef.
Shortcuts: Condensed Cream of Mushroom Soup, Breadcrumbs.
Chipped Beef Chow Mein
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2 jars dried beef, coarsely torn, (2.25 oz / 63 g each)
- 2 tablespoons butter
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 1 can condensed chicken with rice soup, (10½ oz / 298 g)
- 1 package frozen asparagus, cooked and drained, (10 oz / 283 g)
- 2 cups chow mein noodles, heated, for serving
Instructions
- Cook the dried beef in butter until slightly crisp.
- Stir in the soups and simmer 5 minutes.
- Stir in asparagus and cook to heat through.
- Serve over heated chow mein noodles. (For the US, the noodles would normally be the fried hard noodles that come in a cannister, for Asia, go with hot cooked egg noodles or lo mein noodles.)
Notes
I will say high cost as I have not seen jarred dried beef in stores I go to, it may be available in larger western markets. For the US, the noodles would normally be the fried hard noodles that come in a cannister and I have not seen them in Asia, go with hot cooked egg noodles or lo mein noodles.
Shortcut: Condensed Cream of Mushroom Soup.
Beef & Noodles IV
This is a basic recipe for using canned beef for a quick and low cost meal, and it is very versatile. Read the Variants. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams dry macaroni, or any bite size pasta, (1 lb)
- 1 can beef, (750 g / 1½ lb)
- 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each), Shortcut
- 1 packet beef gravy mix, Shortcut
- 1 can peas, drained, or 2 cups frozen and steamed
- salt and pepper, as desired
Instructions
- Heat a pot of salted water, when boiling, add the pasta and cook until tender, drain.
- While the water is heating for the pasta, prepare the packet of beef gravy in a small sauce pan.
- While the water is heating for the pasta, open and drain the can of beef, add to a pot and add the canned soup. Heat the pot on medium low heat, breaking up the beef with your spatula.
- When the pasta is tender and drained, add to the pot with the pork. Stir to combine, taste, and season with salt and pepper as desired.
- Add the peas and gravy, mix in. Cook until everything is heated through.
- Serve with a side veggy or salad. Enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Beef Gravy Mix.
Variants: 1. Add a can of drained vegetable, such as corn, diced carrots, or even mixed vegetables in place of peas. 2. Add a can of diced tomatoes. 3. Saute a diced onion, diced bell pepper, or even sliced mushrooms, or any combination of these, before adding the pork. 4. Add a jar of sliced green olives with pimentos. 5. Season with fajita seasoning. 6. Add rosemary, parsley, thyme, oregano, in addition to salt and pepper. 7. Use fresh ground beef or pork in place of canned.
String Cheese Manicotti
This recipe uses, as the name says, string cheese to fill the manicotti tubes, which not only sounds like a brilliant idea, it is an excellent idea. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 1 box manicotti shells, about 14 shells, (8 oz / 226 g)
- 500 grams ground beef, (1 lb)
- 1 onion, diced
- 1 jar marinara sauce, (26 oz jar, or 3¼ cups), Shortcut
- 1 teaspoon Italian seasoning, and as needed, Shortcut
- 1 teaspoon garlic powder
- 28 pieces Mozzarella string cheese
- 2 cups Mozzarella Cheese, shredded
- fresh parsley, chopped, for garnish, as desired
Instructions
- Heat a pot of salted water to a boil, add manicotti shells and cook until shells are not quite cooked through, about 2-3 minutes underdone, then drain and run under cold water.
- Cooked and drained shells. OR you can use dry shells but you will need to increase the bake time.
- While the pasta is cooking, heat a pot and cook the onion and ground beef, breaking the beef up with the spatula as it cooks. Cook until the beef is no longer pink. Drain any fat and return the pot, with the beef, back to heat.
- Preheat your oven to 180° C (350° F). Get out a 9x13 inch baking pan.
- To the pot, add the marinara sauce, Italian seasoning, and garlic powder, stir together.
- Spread half of the meat sauce in the baking pan.
- Stuff each manicotti shell with 2 pieces of string cheese. Arrange all the shells in the pan in a single layer. If the string cheese is too much, pull one piece of cheese in half and stuff a shell with 1½ pieces of cheese. OR you can stuff the dry shells with 1½ pieces of cheese but the baking time will increase.
- I stuffed the shells dry, arrange all the shells in the pan in a single layer.
- Top the manicotti with the remaining sauce.
- Top with Mozzarella cheese. Sprinkle with Italian seasoning as desired.
- Bake for 30 minutes if using cooked pasta, or 50 minutes if using dry pasta, or until bubbly and starting to brown.
- Garnish with parsley as desired, serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Marinara Sauce, Italian Seasoning.
Variants: 1. Use bulk Italian sausage in place of ground beef. 2. Add a layer of sliced Provolone on top of the Mozzarella. 3. Use canned beef or pork in place of fresh ground. 4. Cut smoked sausage into 4ths lengthwise and stuff shells with 1 piece of sausage and 1 piece of cheese.
Spaghetti Os Goulash
This was a childhood classic, and is my Dad's preferred way to make goulash to this day. This makes a delicious meal. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef, (1 lb)
- ½ teaspoon garlic powder
- 2 cans spaghetti Os, original, (15.8 oz / 448 g each), Shortcut
- 2 cans mixed vegetables, drained, (15 oz / 680 g each)
- 1 can lima beans, drained, optional, (8.5 oz / 241 g)
- salt and pepper, as desired, to taste
Instructions
- Brown the ground beef in a pot or large sauce pan, breaking it up with your spatula as it cooks. When cooked through, drain any fat, then mix in the garlic powder.
- Add the canned Spaghetti Os to the pot, if using the Homemade Spaghetti Os from the Shortcut use the whole batch, then add the mixed vegetables, and lima beans if using. Stir to mix together.
- Cook until heated through.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Homemade Spaghetti Os.
Variants: 1. If using the homemade spaghetti Os, use 1½ lb / 750 grams ground beef or pork. 2. Use a 12 oz bag of frozen mixed vegetables, steamed in place of the canned. 3. Use canned beef (1½ lb / 680 g can), drained in place of fresh beef. 4. Use cooked meatballs in place of ground beef.
"Canned" Stew
Not the ready made 'stew' in a can but a stew made from canned beef, potatoes, carrots, and peas.
Ingredients
- 2 cans beef, (680 g / 1½ lb each)
- 1 can sliced potatoes, drained, (425 g / 15 oz)
- 1 can sliced carrots, (425 g / 15 oz)
- 1 can peas, (425 g / 15 oz)
- ¼ teaspoon paprika
- ½ teaspoon dried thyme
- 1½ teaspoons dried parsley
- salt and pepper, as desired, to taste
Instructions
- Open and empty the contents of the beef cans into a medium size pot and put on medium heat. Break up the beef and let it heat through.
- Open and drain the carrots and peas and add to the pot. Open, drain, and rinse the potatoes and drain again. Cut the potato slices in and add those to the pot.
- Season with the paprika, thyme, parsley, salt, and pepper. Simmer for 30 minutes to an hour to allow the flavors to blend.
- Serve and enjoy.
Notes
Low cost per serving.
"Canned" Chili
The title comes from the use of canned items, even the meat, which is both convenient and low cost depending on where one is. And this is versatile as well.
Ingredients
- olive oil, as needed
- 1 onion, diced
- 1 can ground pork, or beef, drained, (750 g / 1½ lb)
- 1 packet chili seasoning mix
- 1 quart tomato juice, (4 cups)
- 3 cans dark red kidney beans, drained, (425 g / 15 oz each)
Instructions
- Heat a tablespoon or so of olive oil in a large pot. When hot, add the onion. Cook until softened and translucent.
- Add the meat and chop up with your spatula. Heat through and cook until lightly browned, turning occasionally.
- Add the chili seasoning mix and stir that into the meat.
- Add the tomato juice and beans, stir, reduce heat to low and simmer for 1 to 2 hours.
- Serve with oyster crackers if desired, enjoy.
Notes
Low cost per serving in the US, Fair to High Cost in Thailand. The juice costs about $2 and the spice packet 50 cents, for 6 servings, this is about 42 cents per serving.
Variants: 1. In place of Dark Red Kidney Beans, use Light Red, Pinto, Black, or a combination of the different types.
