All Entries in the "Beef" Category
Hamburger Soup
The South Arm Cooking Club for Seniors met again for more fun time cooking some wonderful recipes. For this week’s menu, Charlene prepared four recipes. The first recipe is Hamburger Soup, adapted from CookingNook.com.
The Hamburger Soup can be cooked on the stove top or in a slow cooker. This soup freezes extremely well. Simply ladle it into small plastic containers, label and freeze for up to 3 months.
Paul and Chris worked on this recipe. Chris is no stranger to this recipe as she often makes this soup at home.
Ingredients
- 1 1/2 pounds lean ground beef
- 1 medium onion, chopped fine
- 3 cloves of garlic, minced
- 1 x 28oz can diced tomatoes
- 2 cups water
- 3 cans beef consommé soup (or beef broth)
- 4 carrots, chopped fine
- 3 stalks celery, chopped fine
- 1 bay leaf
- 1/2 teaspoon thyme
- 1 to 2 teaspoons Worcestershire sauce
- 1/2 cup pearl barley
- parsley for garnishing
- salt and pepper to taste
Old Fashioned Beef Stew Recipe for Slow Cooker
For those of you of follow chowtimes, I’m sure you’ll know me well enough that I try not to use the oven in summer. It’s hot enough already and we do not need the extra heat from the oven. I made this Old Fashioned Beef Stew using the slow cooker.
I find that this beef stew is slightly on the tangy side. We are not so fond of tangy meat but I’m ok with tangy dessert. The next time I’m going to make this again, I will omit the lemon juice. This is a very hearty meal.
The main reason I made this beef stew is I found a great deal for eye of round roast at Save-On-Foods. This 2.6kg piece of meat only cost $11.42.
Ingredients
- 2 tablespoons vegetable oil
- 3/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 pounds lean stew beef
- 1 onion, quartered
- 1 clove garlic, minced
- 2 cups beef broth or bouillon
- 1 teaspoon salt or to taste
- 1 tablespoon lemon juice (I think I will omit this next time)
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground pepper
- 1/2 teaspoon paprika
- 2 bay leaves
- 6 carrots, cut in pieces
- 6 medium potatoes, cut into pieces
- 1/3 cup cold water blended with 3 tablespoons flour for thickening (I find it not necessary)
Home-made Beef Jerky
We are glad to have Lucy demonstrates in the Gilmore Park Church Community Kitchen. Lucy has signed up for a pharmacy course and once her class starts in early March, she will not be able to attend the community kitchen anymore. We do wish her the best in her future undertakings.
Lucy made this spicy Beef Jerky in the community kitchen. She brought some of these Home-made Beef Jerky for us to try on a previous meeting and all of us love it. We are glad that she can show us how to make it. These spicy beef jerky is so good that we cant stop snacking on it. If you cant eat spicy food, you can leave out the hot chili powder. We actually made two batches, one with hot chili powder and another without because Frank cant take spicy food. They are both good but I preferred the spicy one, of course. According to Lucy, after refrigeration, it will not tastes as spicy as it just comes out from the oven.
Ingredients
- 1kg stewing beef
- 40ml water
- 90ml soy sauce
- 50ml sugar
- 12.5ml (2 1/2 teaspoons) ground Szechuan pepper ground (dry roast whole Szechuan pepper corn until fragrant, place in a ziplock bag and use a rolling pin to crush the pepper until fine)
- 12.5ml (2 1/2 teaspoons) hot chili powder
- 3 to 5 star anise
- 3 to 5 thin slices of ginger
Beef with Onion and Ginger
This Beef with Onion and Ginger dish is from Hugh. Hugh and Joyce made this dish together for the South Arm Cooking Club for seniors Chinese New Year celebration.
This Beef with Onion and Ginger dish is appetizing with the addition of ginger which gives a zing to the dish. The beef is tender and this is a great dish with steamed rice.
Ingredients
- 3/4 to 1 pound beef steak, flank or round, sliced thinly across the grain
- dash of pepper
- 2 tablespoons tapioca starch
- 2 tablespoons light soy sauce
- 1/2 teaspoon sugar
- few drops of sesame oil
- 6 to 8 slices ginger roots
- 1 teaspoon cooking wine
- 1 medium onion, thinly sliced
- 3 stalks green onions, cut into 2″ length, divide white part from green part
Beef Stew with Split Peas a la Lime (Gheimeh)
In the Gilmore Park Church Community Kitchen, we had a new member to demonstrate a Persian recipe. Azar is an Iranian and she enjoys the community kitchen as she can learn about food from other cultures and also practice her English. Azar is a beautician and I was told that she does a very good job in threading, an ancient method of hair removal which originated in India and gaining popularity in the Middle and Far East.
The Beef Stew has a very lemony flavour. The flavour comes from the dried lime which can be found in Persian stores and is relatively cheap. Minoo volunteers to get us some the next time she goes groceries shopping at a Persian store.
Ingredients
- 3 tablespoons olive oil
- 2 teaspoons tumeric powder
- 2 tablespoons tomato paste
- 1 large onion, chopped
- 1 cup split peas
- 1 lb beef or lamb, cubed
- 3 dried lime
- 2 teaspoons lemon powder
- 3 cups water
- salt and cinnamon to taste
- 2 large potatoes, cut into sticks for making fries
Click on Read More for the instructions.
Kidney Bean Casserole
Andrea made two German dishes in the South Arm Community Kitchen. It’s been a while since Andrea demonstrated after she gave birth to a beautiful girl. It is so amazing that we watched Andrea’s tummy grew and now watching her little girl grows. One good thing about the South Arm Community Kitchen is that it provides baby sitting facility. Mums with young toddlers can still participate in this kitchen.
Andrea first dish is called Kidney Bean Casserole. This casserole is great for potluck. You may serve this casserole with a salad and you’ve got a complete meal.
The top layer of potatoes has a glutinous texture. The Kidney Bean Casserole is very filing.
Ingredients
- 500g potatoes, peeled (or thoroughly scrubbed), grated
- 400g kidney bean in cans
- 500g onions, sliced
- 100g bacon, cubed
- 300g ground beef or pork
- 1 clove garlic, minced
- 1 tablespoon oil
- 1 egg
- bunch of parsley
- salt and pepper to taste
- fresh or dried rosemary, finely chopped
- butter to grease baking dish
Meatballs
In the Gilmore Park Church Community Kitchen, we helped Karen to make meatballs for the community meal. We made about 800 meatballs.
Karen made us a Wedge Salad for lunch. It is a classic 60’s steak house lunch. It has a wedge of iceberg lettuce served with a creamy dressing and served with a form of beef, in our case beef meatballs. Karen made Thousand Island dressing for the salad.
Here is the recipe for meatball. I’m posting only the ingredients for a smaller portion which serves about 6 people. For those who are interested for a recipe which serves 100 people, you can email me for the recipe.
Ingredients
- 1 lb ground beef, lean
- 1 medium or large egg
- 1 to 2 tablespoons flax seed, ground
- 1/2 cup buckwheat or brown rice flakes or rolled oats
- 1/2 medium onion, chopped
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon thyme, dried leaves or ground
- 1/2 cup milk or soy beverage
Click on the link below for the instructions.
