Beef Recipes
Salisbury Minute Steak
Ingredients:
6 oz. fresh, sliced mushrooms
1 med. onion, chopped
3 cups beef broth
1 oz. package brown gravy mix (dry)
2 Tbsp. ketchup
1 tsp. dijon mustard
2 Tbsp. fresh or dried parsley flakes
1 tsp. cracked pepper
1/2 tsp. salt
2 Tbsp. corn starch
4 Tbsp. water
1 package Belted Galloway minute steaks (4 in a pkg.)
Directions:
Place mushrooms and onions in bottom of slow cooker. Layer minute steaks on top. Combine all other ingredients except water and cornstarch and pour over beef. Cook on low for about 6 hours. Carefully remove minute steaks (they will be very tender). Combine cold water and cornstarch. Stir into broth and let cook a few minutes until thickened. Add steaks back into the sauce to coat. May be served over mashed potatoes or rice. Makes about 3-4 servings.
Beltie Beef Loaf
Ingredients:
2 lb. ground Beltie beef
1 cup crushed crackers
2 eggs
1 small onion (chopped)
3/4 cup ketchup
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. ground sage
1/2 tsp. pepper
1 package onion soup mix
Directions:
Mix all ingredients together, shape into a loaf in baking dish. Drizzle top with a little more ketchup and garnish top of loaf with a dash more ground sage. Bake in 350 degree oven for 50 minutes until edges are beginning to crisp.
Beltie Beef Broth
Ingredients:
4-5 lbs. beef soup bones, oxtail, or spare ribs
water to cover bones
1/4 -1/2 c apple cider vinegar
2-4 carrots (chopped)
medium onion (chopped)
2 dried bay leaves
1 head garlic
1-2 whole cloves
1 Tbsp. peppercorns
1 Tbsp. sea salt or Himalayan salt
parsley, thyme or other spices you like
Place all ingredients in large stock pot or crock pot. Simmer, keeping bones under water. Simmer for 8-12 hours. Pour broth through mesh strainer, then refrigerate until cooled completely. Skim any fat off the top after broth has cooled and then re-heat. Pour heated broth into ice cube trays and store frozen cubes in freezer bags, or process stock by ladling hot stock into hot jars, leaving 1 inch headspace. Process pints 20 minutes, quarts 25 minutes at 10 lbs. pressure in a steam pressure caner.
Yield: about 4 pints
Irish Belted Galloway Beef Stew
Ingredients:
2 pkgs. (about 2 lbs.) beltie stew beef
1 cup flour
1 tsp. sea salt
1 tsp pepper
2 Tbsp. veg. oil
1 (12 oz) bottle Irish stout beer (Guinness)
dash garlic powder
3 pints of beef broth (we use our homemade broth recipe)
1 Tbsp. parsley
2 tsp thyme
2 bay leaves
4-5 med. potatoes, peeled and cut in to chunks
3-4 med carrots, peeled and cut into 1 inch chunks
Directions:
Combine flour, salt, and pepper in a bowl; add beef pieces a little at a time, coating in flour mixture. Heat veg. oil in medium skillet, and brown beef slightly on all sides, working in small batches. May need to add a little more oil as necessary. Transfer browned beef to a slow cooker. Mix beer, beef broth, garlic, parsley, thyme and bay leaves into beef mixture in slow cooker. Add in potato and carrot chunks. Cook on low until beef is tender (4-5 hrs). Add more sea salt and freshly ground pepper as desired.
Serve with biscuits.
About 4-5 servings.
Ground Beef Party Pizzas
Ingredients:
1 lb. Ground beef
1 lb. Ground sausage (sage is good)
1 Tbsp Worcestershire sauce
1 Tbsp oregano
dash of garlic powder
1/2 lb. Velveeta or other smooth melting cheese
2 small party rye bread loaves
2 cups shredded mozzarella or cheddar cheese
Directions:
Brown and drain the hamburger and sausage, add the garlic and oregano. Melt in 1/2 lb. Velveeta cheese. Drop mixture by spoonfull onto each slice of rye bread. You can freeze at this point to thaw and toast later, or go ahead and top with shredded cheese and place rye slices on a baking sheet and toast in a 350 degree oven until shredded cheese melted and bread lightly toasted. Serve immediately!