This is what I call Cooking
Recipes by Klar Kochen (also known as Mom)

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Beef, Chapter 4

Hans' Bouletten (Hamburgers)

1 egg
1/4 cup milk or water
1/2 teaspoon hickory smoked salt
1 teaspoon prepared mustard
1/4 teaspoon black pepper
1/4 cup catsup
1/2 cup dried bread crumbs, or oatmeal or corn flakes.
2 tablespoons dried minced onion
1 teaspoon horseradish
1 1/2 lb. ground beef (not extra lean)

Need: large bowl.
Put the egg and milk or water in the bowl and beat lightly with a fork.
Add all the rest of the ingredients, including the hamburger.
Mix very thoroughly.
Let mellow for 10 minutes or cover and store in refrigerator for several hours.
Shape into patties.
For round, flat hamburgers, shape mixture into 2-3 inch balls.
Put between wax paper and squish with a large can. Shape the edges with your fingers.
Pan fry or spread with your favorite sauce and barbecue.
Freeze cooked patties for reheating in the microwave.

Smothered Chuck Steak

2 tablespoons butter, room temperature
1 pkg. Lipton Onion Soup mix
1 cup canned mushroom stems and pieces, with liquid
1/4 teaspoon pepper
one 2 lb. chuck steak

Oven: 350 degrees for 1 1/4 to 1 1/2 hours.
Need: wide, heavy aluminum foil, shallow pan.
Take a large piece of wide heavy aluminum foil,
spread with 1/2 of the butter and 1/2 of the package of soup mix.
Lay meat on this. Sprinkle meat with pepper.
Add the rest of the soup mix and the mushrooms.
Dot with rest of the butter.
Seal foil, put in a shallow pan.
Bake. Serve.

Hamburger Stroganoff

1 lb. hamburger or 1/2 lb. hamburger and 1/2 lb. sausage (Jimmy Dean works best)
1 clove garlic, minced
1/2 teaspoon salt, or less if sausage is used
dash of pepper
1 teaspoon sugar
1 teaspoon Maggi, if desired
16 oz. canned tomato sauce
1 cup mushrooms, sliced
1 teaspoon paprika
6 green onions, chopped into 1/4 inch pieces
1 cup sour cream
1/4 cup milk
8 oz. egg noodles
1/2 cup grated cheddar cheese for top

Oven: 350 degrees for 20 minutes or until bubbly.
Need: saucepan, small bowl, 7 x 11 pan.
Brown meat and garlic together in the saucepan.
Drain off the fat.
Add salt, pepper, sugar, tomato sauce, mushrooms, paprika and Maggi if used.
Heat to a simmer, cover and cook slowly for 15 to 20 minutes.
While this is simmering,
mix together the green onions, sour cream, and milk in the small bowl.
Cook the noodles and drain.
Mix the meat sauce, sour cream mixture, and noodles together and spread in the casserole dish.
Sprinkle the cheese on top.
Bake. Serve.
Delicious frozen and reheated in the microwave.
To freeze, cut into 2 inch squares, freeze on wax paper on a cookie sheet until firm.
Put each serving into a sandwich size bag or wrap with freezer paper.

Beef Rouladen (Beef Rolls)

Rouladen:
8 thin rouladen (beefsteaks) cut from top round, about 3 x 6 inches, uniform in thickness
salt and pepper
mustard
capers, optional
2 tablespoons onion, minced
2 tablespoons parsley, minced
8 slices uncooked bacon, diced
1 lb. butcher prepared meat loaf mixture
3 tablespoons flour
3 tablespoons olive oil

Gravy:
1 cup of beef broth or bouillon
1/4 cup red wine
1 teaspoon Worcestershire sauce
2 tablespoons parsley, minced
1 tablespoon tomato catsup
1/4 cup sour cream

Oven: 350 degrees for 35 to 40 minutes.
Need: cotton string, stove top or oven pot with lid.
Lightly pound rouladen, being careful not to break through.
Sprinkle both sides with salt and pepper.
Lay rouladen on a flat surface.
Spread each piece with mustard, then with capers, onion, parsley, and bacon.

Divide the meat loaf mix into 8 equal parts.
Shape the meat loaf mixture into a cigar shape.
Place the meat loaf close to the edge of the rouladen, parallel to the short edge.
Roll up the rouladen, starting at the edge closest and parallel to the meat loaf.
Tie firmly with string so the roll won't fall apart during cooking.
Dredge the rouladen roll in the flour.
Heat the oil in the pot and brown the rouladen on all sides.
This takes about 15 minutes.
Remove from the pan.
Add the rest of the flour to the pan and cook it to a light brown.
Remove from the heat.
Stirring so it won't lump, add all of the gravy ingredients except the sour cream.
Return the rouladen to gravy in the pan.
Cover, bake.
Remove the rouladen to a platter.
Stir the sour cream into the gravy.
Pour a little over the rouladen and serve the rest in a sauce dish.
Noodles, or boiled or mashed potatoes are good with this.

Beef Enchiladas (1 dozen)

1 lb. ground beef
1 onion, diced (or 1/2 cup frozen diced)
3 tablespoons drippings from browning the meat
3 tablespoons flour
1 tablespoon chili powder
16 oz. canned tomato sauce
2 cups water
1 dozen corn tortillas
1 can chopped olives
4 to 8 oz. canned diced green chilies
Mexican green sauce and/or red sauce
Optional: grated cheese, refried beans

Oven: 325 degrees for 10 to 15 minutes, or until warm all the way through,
or microwave each enchilada for 1 to-2 minutes.
If frozen, heat each enchilada 2 to 3 minutes on high in microwave.
Sprinkle cheese on top. Return to microwave for 1 minute.
Need: skillet large enough to dip the enchiladas into, bowl, casserole dish if eating right away.
Cover a large kitchen counter area with wax or plastic paper, so
you can lay out all of the tortillas at the same time.

Brown together ground beef and onion in the skillet.
Remove onion and beef to a bowl. Put aside.
Remove all but 3 tablespoons drippings from the skillet.
Stir in the flour and chili powder.
Brown lightly, stirring constantly.
Remove from the heat.
Add tomato sauce and water, stirring rapidly so it doesn't lump.

Return to heat and bring to a simmer, simmer for 15 minutes.
Dip the tortillas into the sauce in the skillet and lay them on the large work surface (the covered kitchen counter).
Put onion and beef back into the skillet.
Add olives and green chilies to taste.
Spoon the mixture onto each tortilla.
Put green/red sauce on top of mixture, and if desired, add grated cheese and refried beans.
Roll up enchiladas. Fix with toothpicks if necessary. If eating right away, sprinkle with cheese.
Bake.
To freeze uncooked or cooked, wrap each enchilada individually, freeze on a baking sheet, and
store in freezer bags.

Beef Stroganoff

2 lb. round steak, cut into thin strips
2 tablespoons flour
2 tablespoons olive oil
1/2 cup onion, chopped
10 to 11 oz. can condensed tomato soup
14 to 16 oz. canned beef consommè
4 oz. canned sliced mushrooms, drained
1/2 pint sour cream
12 oz. egg noodles, cooked

Cooking time: simmer on the top of the stove for 1 to 3 hours (depends on the quality of the
meat).
Need: large skillet with lid.
Roll the round steak strips in the flour.
Heat the olive oil in the skillet.
Add the round steak, the rest of the flour, and onions.
Brown well.
Add soup, consommè, and mushrooms.
Cover and barely simmer.
When meat is tender stir in the sour cream and serve.
Serve with the noodles.

Beef Pot Roast

3 lb. beef chuck roast or brisket
1 teaspoon salt
1/2 teaspoon pepper
1 onion, sliced
2 stalks celery, whole
1/2 cup chili sauce
1/4 cup water
1 can of beer, 12 oz.
1/4 cup parsley, chopped

Oven: 325 degrees for 4 hours total.
Need: casserole dish.
Put the beef in the casserole dish.
Season with the salt and pepper.
Put onion, celery, chili sauce and water on top of the meat.
Roast, uncovered, at 325 degrees for 1 hour.
Pour the beer over the meat. Roast for about 3 hours more, or until tender.
Remove meat and keep hot.
Scoop the fat off of the gravy, add parsley, and serve with the meat.

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