Our Favorite Recipes
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Cooking Tips
  • Frozen beef needs to either be thawed completely before cooking or cooked at a very low temperature for
    a few hours.  One needs to experiment with the quantity of meat, length of time and your own oven but
    guaranteed you will enjoy coming home after work or being out shopping to the wonderful aroma and
    dinner almost ready. HINT: I use my super handy meat thermometer to tell me when my meat is done!

  • Grilling cuts are:  TBone, Rib, Top Sirloin, Top Round, New York, Medium Ground Beef.  When choosing
    your grilling cut, choose one with some fat on the edge of the meat.  The fat keeps the moisture and taste
    in the meat and it can be cut off while eating.

  • Lean ground beef is wonderful for sauces and casseroles but, if grilling, we prefer medium ground beef
    has more flavor and moisture.

  • Cold beef makes wonderful bag lunches.  Try slicing leftover roast very thin with mustard and lettuce or
    leftover meatloaf with ketchup...YUM!  This is much cheaper than buying sliced lunch meat that is full of
    nitrates and additive


Cowboys' Meat Pie:

    5 medium potatoes
    1/4 cup milk
    1 tbsp butter
    Cook potatoes until tender then mash.  Add milk and butter.  Set aside. 1 lb ground beef or stir fry beef
    1 small onion
    1 stalk celery
    1 grated carrot
    garlic (optional)
    1 & 1/4 cup of milk
    1 tsp dried oregano
    1/2 tsp pepper
    1 cup grated cheese
    In large skillet brown beef; add chopped onion, garlic and celery; add grated carrot; milk and spices.  Boil
    5 minutes.
    Put into casserole dish and spread mashed potatoes over top.  Sprinkle with cheese.
    Bake @ 350 degrees F for 30 minutes.
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Classic Homestyle Meatloaf:

    1 large onion, finely chopped
    2 stalks celery, finely chopped
    1 carrot, grated
    1 egg, lightly beaten
    2 lbs lean ground beef
    1 cup dry bread crumbs
    1/2 cup ketchup
    1 clove garlic
    3/4 tsp thyme leaves
    3/4 tsp salt
    3/4 tsp black pepper

    In a large bowl, combine onion, celery carrot, egg, beef, bread crumbs, garlic, thyme, salt and pepper.  
    Using your hands, blend meat mixture well and press into bread loaf pan so that the mixture is even on
    top then spread ketchup on top.
    Bake @ 350 degrees F for 2 hours or @ 200 degrees F for 6 to 8 hours.
    Serve with mashed potatoes.
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Hamburgers:

    1 lb ground beef (medium or lean)
    1 small onion, finely chopped
    1 egg
    1/2 cup dry bread crumbs or quick oats
    garlic powder (optional)
    dash of Italian seasoning

    Mix ground beef, with onion, egg, crumbs, garlic and seasoning.  Shape into beef patties, salt and pepper
    then fry or BBQ them.
    Serve them as Hamburgers on whole wheat buns with all the fixings.
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Roast & gravy:

    Frozen Roast
    Montreal Steak Spice or spices of your liking
    1/4 cup of water

    Take roast of your choice, sirloin tip, round or cross rib, out of the freezer paper.  Place in roaster, pour
    water over the top and sprinkle spice over the top and some in the pan. Place the lid or cover with foil.
    Put in the oven on very low temperature (200 degrees F) for 4 to 6 hours.  Remove roast from pan and
    thicken roast drippings with Bistro thickener.  Serve with cooked potatoes or any sort or rice of your
    choice.
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Teriyaki Steak:

    Top round steak
    1/4 cup brown sugar
    1/4 cup soya sauce
    Salt & pepper

    Place steak in a tightly covered plastic container, salt and pepper each steak, divide sugar and soya
    sauce between number of steaks.  Cover and let stand for 24 hours turning the container once or twice.  
    Take steaks out and BBQ them to your liking or slice them for a stir fry.
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Steak in the Oven:

    Blade, Round or Sirloin Steak, frozen
    1 medium onion, chopped
    1 stalk of celery, chopped
    1 carrot, chopped
    1/2 small cabbage, chopped
    1 small can stewed tomatoes
    Salt & pepper
    Bay leaf or other spices

    Take frozen steak out of the paper, place in casserole dish or roaster, salt & pepper the steak, layer
    veggies as listed, add Bay leaf in pieces. Cover with lid or tin foil.
    Bake in the oven at low temperature (200 degrees F) for 6 - 8 hours or at 350 degrees F for 2 hours.
    Serve with potatoes or rice.
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BBQ Short Ribs:

    Short Ribs, thawed
    1/4 cup soya sauce
    1/4 cup ketchup
    1/4 cup honey

    Thaw your ribs thoroughly.  Place in oven in pan with rack in the bottom or BBQ and cook at 300 degrees
    F until meat is cooked. Mix together the sauce ingredients and baste the ribs.  Cook for 30 minutes and
    keep brushing BBQ sauce on the ribs.
    For a variety - use Teriyaki Sauce instead.
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BBQ Sauce:

    1/4 cup soya sauce
    1/4 cup ketchup
    1/4 cup honey

    Mix all together thoroughly.  If you are grilling and want the sauce decrease the water so that the sauce is
    thick.
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