Chef Angelo
1934 - 1995
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'beef' archive - 3
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Stuffed Zucchini
Posted on : 25 February, 2019
Directions:Ingredients:
4 Medium zucchini
1 Egg
1 lb ground pork or beef
1 lb italian sausage with caseings removed
1 Onion medium
1/2 cup of bread crumbs
Sauce
1 x 28oz can of crushed tomatoes
1 x 10 3/4oz can of condensed tomato soup
1 c of water
- Preheat oven to 350c
- Cut zucchini in half length wise, scoop out seeds with a spoon reserving 3/4 of the seeds for stuffing
- Chop 1 small onion
- Beat 1 egg in a medium bowl, add beef or pork and italian sausage meat, onion, bread crumbs and reserved zucchini seeds, mix till well blended
- With your hands form the meat mixture into zucchini's cavaty sized logs, then press logs firmly into zucchini and place into a 9 1/2in baking pan
- Combine crushed tomatoes, condensed soup and water, spoon over zucchinis
- Bake zucchini for 45 minutes
- 5 mins before zucchini is cooked you can sprinkle parmasan cheese and garnish with parsley and serve hot
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Beef Bourguignon
Posted on : 20 October, 2017
Directions:
Ingredients:
3 tablespoons (45 ml) butter, softened
3 tablespoons (45 ml) unbleached all-purpose flour
2 lbs (1 kg) top sirloin steak, cut into cubes
3 tablespoons (45 ml) olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
2 cups (500 ml) light red wine
2 cups (500 ml) beef broth
1 shallot, peeled
1 clove
1 bay leaf
3 carrots, peeled and diced
Salt and pepper
Topping
1/4 lb (115 g) bacon slices, about 1/4-inch (1/2-cm) thick, cut into small pieces
2 tablespoons (30 ml) olive oil
1 lb (454 g) white button mushrooms, halved or quartered depending on their size
2 cloves garlic, chopped
2 tablespoons (30 ml) chopped parsley
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With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a small bowl, combine the butter and flour. Set aside.
In a large ovenproof pan, brown the meat, half at a time, in the oil. Season with salt and pepper. Set aside on a plate.
In the same pan, brown the onion. Add oil, if needed. Add the garlic and cook for 1 minute. Deglaze with the wine and simmer for about 5 minutes. Add the broth and kneaded butter and bring to a boil, stirring constantly with a whisk. Add the meat, the shallot studded with the clove, and the bay leaf. Season with salt and pepper.
Bake, covered, for about 1 hour and 30 minutes. Add the carrots and cook, covered, for 30 to 45 minutes or until the meat is fork tender. Remove the shallot, clove, and bay leaf.
Topping
In a large skillet, brown the bacon in the oil. Add the mushrooms and cook until well browned. Add the garlic and parsley and cook for 1 minute. Pour into the stew. Adjust the seasoning.
Freezing
Freeze the cooked and cooled stew in airtight containers or sealable freezer plastic bags. Place the bag on a flat baking sheet. Once they are frozen, you can stack them.
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Foie Gras (Liver Pate)
Posted on : 31 January, 2017
Ingredients:
1lb Salt Pork
1lb Beef livers (pork or chicken will do)
1 Large Onion
2-3 celery stalks
4-5 garlic buds
1 Bay Leaf
A generous pinch of thyme and savory
salt and pepper
Directions:
In the top of a double boiler place one pound of salt pork, one pound of beef liver (pork or chicken will do), add one large onion, two or three celery stalks, four or five garlic buds, one bay leaf, thyme, savory, salt and pepper.
Cook for 3 hours then remove from heat, strain, and drain off fat and retain ingredients.
Put ingredients through meat chopper then return with fat to the double boiler and blend with egg beater.
Cook for one hour then cool, blend once again with egg beater and pour into moulds.
