Tag Archives: beef

Swedish Meatballs

1 1/2 lb. ground Chuck
3 slices Bread, crumbled
1 Egg
1 cup Milk
1 tsp. Paprika
1/2 tsp. Salt
1/8 tsp. Pepper
1 Tbsp. Worcestershire Sauce
1 cup Celery, finely chopped
1 cup Onion, finely chopped

Sauce (recipe below)

Mix ground chuck and all ingredients (to make this easier, put celery, onions, milk and eggs in blender to mix).

Make meatballs about the size of a hickory nut. Place on cookie sheet and broil till brown on both sides.

These (meatballs) may be made in advance and frozen up to 3 months.


1/4 cup Flour
1/4 cup Shortening
1/2 tsp. Salt
1 can Cream of Mushroom Soup
2 cubes Beef Bouillon
2 cups boiling Water
1/8 tsp. Pepper
1/2 cup Sour Cream

Brown flour in shortening; dissolve bouillon cubes in boiling water and add to flour mixture. Add salt, pepper, soup and sour cream. Mix well. Pour over meatballs and simmer for 20 minutes.

The crock pot can be used and kept on low heat for 8 to 12 hours.

– From Nana’s Collection


Warning – this makes a lot! From the Haws’ kitchen . . .

Put 1 1/2 lbs Corn Husks to soak in warm water.
Prepare Meat Filling (below).
Fix Tamale Dough (below).

Drain and rinse Corn Husks.  Put tablespoon Tamale Dough on husk and spread evenly – roll husk back and forth.  Place filling in center of dough, adding small amounts to cover. Roll up husks lengthwise; tie or twist ends and fold under.

Place tamales in steamer and steam for about 1 hour.

Recipe yields about 3 dozen. You can freeze what you don’t need right away.

Tamale Meat Filling
5 lbs Pork or Beef
1 tsp. Salt
1 tsp. Chili Powder
3 (6 oz) cans Tomato Sauce
3 Tbsp. Cornstarch
1 cup Chili Puree
1 tsp. Salt
3 cloves Garlic, crushed
1 1/2 cup Broth

Boil meat with 1 tsp. salt until tender. Save broth.

Grind meat in grinder on coarse. Put small amount of oil or grease in deep pan. Put meat, cornstarch, chili powder, crushed garlic, chili puree, tomato sauce, and broth in skillet and simmer until thick, stirring often. Remove from heat.
Tamale Dough
8 cups Masa Harina
1 1/3 cup Vegetable Shortening or Lard
2 tsp. Salt
6 cups warm Beef or Pork Broth

Combine ingredients, mixing well until dough has consistency of thick frosting.

Corned Beef and Cabbage

1 corned beef brisket, about 4 lbs.*
18-20 whole cloves
1 tsp. whole yellow mustard seeds
1/2 tsp. caraway seeds
1/2 tsp. whole black peppercorns
1/2 tsp. whole coriander
3 lbs. small potatoes, peeled
2 1/2 lbs. carrots, peeled and cut into large pieces
1 medium head cabbage

Place corned beef in large stockpot. Sprinkle spices over meat, then add enough water to cover. Bring to a boil, reduce heat, cover and simmer until beef is tender, about 3 hours. Drain.

About 40 minutes before beef is finished, boil a large pot of water and cook potatoes and carrots. Add cabbage about 10 minutes before you’re ready to serve as it doesn’t need to cook long. Drain vegetables. Arrange meat and vegetables on a platter and serve with your favorite mustards.

*You can buy a brisket that comes with a spice packet. If you do, then you do not need to use the mustard seeds, caraway seeds, peppercorns and coriander in the recipe.

Beefy Jalapeno Cornbread

1 cup plus 1 T yellow corn meal, divided
1 cup milk
2 eggs
3/4 tsp. salt
1/2 tsp. baking soda
1/2 cup bacon drippings
1 17-oz. can cream style corn*
1-1/2 lb. ground beef
1 large onion
1 8-oz. pkg. cheddar cheese, shredded
4 jalapeno peppers, finely chopped

Combine 1 cup corn meal, milk, eggs, soda, bacon drippings and corn in a bowl. Mix and set aside.

Saute ground beef until lightly browned, drain thoroughly and set aside.

Sprinkle remaining corn meal in a greased 10-1/2 inch iron skillet. Sprinkle evenly with beef, top with onion, then cheese. Add peppers evenly on top. Pour remaining batter over top.

Bake at 350 degrees for 50 minutes or until golden brown.

6-8 servings.

*If you are making this gluten-free, be sure to check the label on the creamed corn to make sure it has no wheat gluten in the ingredients.

Beef & Mushroom Teriyaki Stir-fry

1/2 cup Soy Sauce
1/4 cup Water
2 Tbsp. Sugar
2 med. Onions, sliced
1 tsp. minced Garlic
3/4 tsp. ground Ginger
2 lbs. Round Steak, cut into thin strips
1 lb. fresh Mushrooms, sliced
1/4 cup Oil
2 cups shredded Cabbage
1 can Bean Sprouts
1 can Water Chestnuts, drained and sliced

Combine soy sauce, water, sugar, vinegar, garlic and ground ginger.  Add beef to marinade.  Cover and refrigerate for 2 hours.  In wok, or 12 inch skillet, heat oil, add mushrooms, saute 2 minutes, add cabbage, saute 5 minutes.  Add beef and marinade, stir fry 5 minutes.  Add bean sprouts and chestnuts, cook 5 minutes longer.  Serve over rice. 

-From Nana’s Recipe Collection

Barbecued Meatballs

2 Eggs
2 cups Oats
1/2 tsp. Garlic Powder
2 tsp. Chili Powder
1 (13 oz.) can Milnot
1 Tbsp. minced Onion
2 tsp. Salt
3 lbs. lean Ground Chuck
Sauce (Recipe Below)

Beat eggs, add the rest of the ingredients and mix well. Shape into balls. Place in greased pan. (It will fill 2 9×13 pans). Pour sauce over top, one layer to a pan. Bake at 350 for one hour.

4 cups Ketchup
4 Tbsp. Liquid Smoke
1 Tbsp. minced Onion
2 cups Brown Sugar
1 tsp. Garlic Powder
Heat ingredients until sugar is dissolved and pour over meatballs.
– From Nana’s Collection