Archive for the ‘BEEF’ Category
Old-time Oxtail Stew
August 20, 2021 Lee
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Old-time Oxtail Stew

Adapted from a recipe in the Casserole Cook Book, page 125.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo oxtails, cut into 1½ lengths, (2 lb)
  • ½ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 2 cups hot water
  • 1 can diced tomatoes, (16 oz / 454 g / 2 cups)
  • 1 can beef broth, (14½ oz / 411 g)
  • 1½ teaspoons salt
  • ¼ teaspoon black pepper
  • 8 small onions, peeled
  • 4 potatoes, peeled, halved
  • 4 carrots, peeled, halved

Instructions
 

  • Add the flour to a shallow bowl, coat the oxtail pieces. Heat the oil in a pot, when hot, add the oxtail and brown.
  • Add the onion, water, tomatoes, broth, salt, and pepper. Stir together. Place on medium low heat, cover, and simmer 2½ hours or until the meat is just tender.
  • Add the onions, potatoes, and carrots. Stir together. Cover and simmer another 30 to 45 minutes or until the vegetables are tender.
  • Skim off fat, serve, and enjoy.

Notes

I will say Fair cost per serving as I am sure there is oxtails available, I just don't know the cost of them.
* Fair Value $1.01 to $1.50 per Serving,BEEF,SOUPS, STEWS, CHILI
Chili con Carne
August 20, 2021 Lee
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Chili con Carne

Adapted from a recipe in the Casserole Cook Book, page 123.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 large onion, sliced
  • 1 green bell pepper, diced
  • 500 grams ground beef, (1 lb)
  • 1 tablespoon vegetable oil
  • 2 cans red Kidney beans, drained, (16 oz / 454 g each / 4 cups), Shortcut
  • 1 can diced tomatoes, (16 oz / 454 g / 2 cups)
  • 1 cup seasoned tomato sauce
  • 1 tablespoon chili powder, and as desired
  • 1½ teaspoons salt
  • dash paprika
  • dash black pepper
  • 1 bay leaf

Instructions
 

  • Heat the oil in a pot, add the onion, bell pepper, and ground beef. Cook until the beef is no longer pink and the onion and pepper is tender. Drain most off most of the fat but not all.
  • Add remaining ingredients, stir together, cover and simmer for 30 minutes. Stir occasionally. If chili is too thick, stir in a little water.
  • Remove bay leave, serve and enjoy.

Notes

Low cost per serving.
Shortcut: Red Kidney Beans (Pressure Cooker).
* Best Value $1 or Less per Serving,BEEF,SOUPS, STEWS, CHILI
Chuck Wagon Stew
August 20, 2021 Lee
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Chuck Wagon Stew

Adapted from a recipe in the Casserole Cook Book, page 123.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Course Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo beef roast, fat trimmed, cut into 1 inch cubes, (2 lb)
  • cooking oil, as needed
  • 4 cups water, see Step 1
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • ½ teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • ½ cup celery, chopped
  • 6 carrots, quartered
  • 3 potatoes, quartered
  • 1 can whole peeled tomatoes, chopped, juice reserved, (16 oz / 454 g)
  • 4 tablespoons all-purpose flour
  • ½ cup cold water

Instructions
 

  • Drain the juice from the tomatoes into a 4 cup measuring cup, then add water to the 4 cup mark. Roughly chop the tomatoes, set aside.
  • Heat 1-2 tablespoons of oil in a large pot, when hot, brown the beef cubes on all sides.
  • Add the 4 cups of water, sliced onion, garlic, salt, sugar, pepper, Worcestershire sauce, and lemon juice. Stir together. Cover and simmer on low for 2 hours, stirring occasionally.
  • Add the celery, potato, and carrots. Stir together, cover, and simmer 20 minutes.
  • Stir in the tomatoes, simmer for another 15 minutes or until the beef and vegetables are tender.
  • In a bowl, mix together the 4 tablespoons of flour into the cold water, mix until smooth. Stir into the stew and simmer for 5 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving based on where you source the beef from and what the cut of beef is.
* Fair Value $1.01 to $1.50 per Serving,BEEF,SOUPS, STEWS, CHILI
Tiny Meatballs
August 18, 2021 Lee
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Tiny Meatballs

Adapted from a recipe in the Casserole Cook Book, page 119.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings 5 dozen meatballs

Ingredients
  

  • 2 slices dry bread
  • 500 grams ground beef, (1 lb)
  • 1 egg, lightly beaten
  • 1 clove garlic, minced
  • 1 teaspoon salt

Instructions
 

  • Soak dry bead in water then squeeze out moisture, add to a mixing bowl.
  • Add remaining ingredients to the mixing bowl. Mix together.
  • Form into ¾ inch meatballs using 1 teaspoon of mixture for each. Makes approximately 5 dozen tiny meatballs.
  • Brown meatballs, in batches in hot butter.
  • Use in soups or other recipes, enjoy.

Notes

Used in Recipes Listed on this Site:
BEEF,INGREDIENTS,MEATBALLS
California Bacon Burger
August 16, 2021 Lee
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California Bacon Burger

Adapted from a recipe in the Casserole Cook Book, page 157.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Broiler

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • ¼ cup BBQ sauce
  • ¾ teaspoon salt
  • dash black pepper
  • 4 slices Canadian bacon
  • 4 hamburger buns, split and buttered
  • 4 slices sharp Cheddar cheese
  • lettuce leaves
  • tomato slices
  • avocado slices
  • 1 recipe Thousand Island Dressing, Link in Notes

Instructions
 

  • Prepare the Thousand Island Dressing if you want to use that.
  • In a mixing bowl, add the beef, BBQ sauce, salt, and dash of pepper. Mix together.
  • Shape into 4 patties.
  • Place patties on the broiler tray and broil 6 minutes, 3-4 inches from heat.
  • Turn patties over, and place the Canadian bacon on the broiler tray. Broil the patties 6 more minutes. Turn the Canadian bacon over after 3 minutes.
  • Add the buns, butter sides up during the last 2-3 minutes to toast them.
  • To assemble. Spread some Thousand Island Dressing on the bottom buns, then the bacon, patty, cheese slice, lettuce, tomato slices, avocado slices. Spread the dressing on the top bun and place on top of the burgers. Serve and enjoy.

Notes

Fair cost per serving depending on where the beef is sourced and whether or not you grind it yourself.
Additional recipe: Thousand Island Dressing.
* Fair Value $1.01 to $1.50 per Serving,BEEF,BURGERS & SANDWICHES
Chipped Beef & Egg Patties
August 12, 2021 Lee
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Chipped Beef & Egg Patties

Adapted from a recipe in the Casserole Cook Book, page 67.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 1 hour 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

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.
* High Cost $1.51+ per Serving,BEEF,Beef - Canned,EGGS - ALL,Eggs - Chicken
Honolulu Shrimp & Rice
August 11, 2021 Lee
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Honolulu Shrimp & Rice

Adapted from a recipe in the Casserole Cook Book, page 65.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 strips bacon, diced
  • 250 grams ground beef, (8 oz)
  • 1 medium onion, finely diced
  • 3 cups cooked rice
  • 2 cups cooked shrimp, peeled, tails removed
  • ⅓ cup celery leaves, minced
  • 1 teaspoon salt
  • ¼ teaspoon dry mustard
  • dash black pepper
  • 2 tablespoons light soy sauce
  • 2 tablespoons butter, and as needed
  • 3 yellow bananas, sliced, not brown bananas

Instructions
 

  • In a large non stick pan, cook the bacon until just crisp.
  • Add the ground beef and onion, cook until onion is tender and beef has no more pink visible.
  • Add remaining ingredients except the butter and bananas. Cook, stirring often, until heated through.
  • In a separate pan, melt the butter, brown the banana slices on both sides.
  • Add shrimp mixture to a serving dish, ring the edge with browned banana slices. Enjoy.

Notes

Fair cost per serving.
* Fair Value $1.01 to $1.50 per Serving,BEEF,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Savory Beef & Spaghetti
August 9, 2021 Lee
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Savory Beef & Spaghetti

Adapted from a recipe in the Casserole Cook Book, page 62.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams round steak, or any cut of beef, cut into ¾ inch cubes, (1 lb)
  • all-purpose flour, as needed
  • 2 tablespoons vegetable oil
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1⅓ cups mushrooms, sliced, canned or fresh sautéed
  • 1 cup sour cream, Shortcut
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • 1 tablespoon Worcestershire sauce
  • 3-4 drops hot pepper sauce
  • ½ teaspoon salt
  • dash black pepper
  • 200 grams dry spaghetti, for serving, (7 oz)
  • Parmesan cheese, grated, for serving

Instructions
 

  • Roll beef cubes in flour. Heat the oil in a large non stick pan, when hot, brown the beef.
  • Add the onion, garlic, and mushrooms with their liquid. Stir into the beef.
  • In a mixing bowl, add the sour cream, soup, and seasonings. Mix together.
  • Pour mixture over the beef. Reduce heat to low, cover, and simmer until tender, about 1 hour 15 minutes.
  • Just before the sauce is ready, cook the pasta in a pot of boiling salted water until tender, drain.
  • Serve sauce over the spaghetti, top with Parmesan as desired, enjoy.

Notes

Fair cost per serving as you could use any cut of beef to prepare this.
Shortcuts: Sour Cream, Condensed Tomato Soup.
* Fair Value $1.01 to $1.50 per Serving,BEEF,PASTA
Curried Beef Cubes
August 9, 2021 Lee
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Curried Beef Cubes

Adapted from a recipe in the Casserole Cook Book, page 61.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo beef chuck, cut into ¾ inch cubes, (2 lb)
  • ⅓ cup all-purpose flour
  • ⅓ cup vegetable oil
  • 1 large onion, sliced
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can seasoned tomato sauce, (16 oz / 454 g / 2 cups)
  • 1½ cups water
  • 1-3 teaspoons yellow curry powder, (depending on your taste)
  • 1 package frozen French cut green beans, thawed, (10 oz / 280 g)
  • hot cooked rice, or hot buttered egg noodles, for serving

Instructions
 

  • Heat the oil in a large non stick pan. Roll the beef cubes in flour, when the oil is hot, brown the beef on all sides.
  • In a mixing bowl, add the onion, garlic, salt, pepper, tomato sauce, and water. Mix together.
  • Pour mixture over beef. Reduce heat to low, cover, and simmer for 1½ hours or until fork tender.
  • Stir in the curry powder, amount is depending on your preference.
  • Add the green beans and cook 15 minutes more or until beans are tender.
  • Serve over hot cooked rice or buttered egg noodles, enjoy.

Notes

Fair cost per serving based on where you get the beef and what specific cut.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Steak ‘n Potato Dinner
August 9, 2021 Lee
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Steak 'n Potato Dinner

Adapted from a recipe in the Casserole Cook Book, page 61.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 gram round steak, ½ inch thick, (1½ lb)
  • ¼ cup all-purpose flour
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • 2 tablespoons butter
  • 1 can condensed beef broth, (10½ oz / 298 g)
  • 4 medium potatoes, peeled, cut into ¼ inch slices
  • 2 medium onions, thinly sliced

Instructions
 

  • Cut steak into serving size pieces. Mix together the flour, salt, and pepper, coat the meat in flour mixture.
  • Melt the butter in a large non stick pan, add the beef and brown slowly on medium low heat, takes about 20-30 minutes.
  • Add the broth, cover, and simmer 30 minutes or until the beef is almost tender. Add a little water if needed.
  • Add the potatoes and onion over the meat, season with salt and pepper as desired. Cover and cook on low heat for 35 minutes or until potatoes are tender.
  • Serve with your favorite sides, enjoy.

Notes

I will say High cost per serving as I am not sure how much a round steak is, I have seen them in high end butcher shops and everything in there was pricey, and I have never seen one in say, a Tesco. I will research this or have a local butcher cut one for me.
* High Cost $1.51+ per Serving,BEEF