Meat (beef, ham, pork) Recipes
BAKED HAM
1 c. vinegar
cracker crumbs
1 c. black strap molasses
brown sugar
whole cloves
Soak ham overnight. Drain. Put on in water to which has been added
vinegar and molasses. Simmer slowly for 2 hours. Remove from fire and
skin. Mix cracker crumbs and brown sugar. Rub all over ham and stick
ham with whole cloves. Put in very slow oven and bake slowly until ham
is very brown.
EMPANADAS (BEEF TURNOVERS)
Picadillo
2 tbs. olive oil
1 lb. ground chuck
1 - 2 cloves garlic, minced
2/3 c. finely chopped onion
salt and pepper
1 1/2 to 2 tbs. chili powder
1/2 tsp. ground cumin
1/4 tsp. ground allspice
3 tbs. tomato paste
1/2 c. water
1 tbs. capers, chopped
Heat the oil and sauté the ground beef, breaking up the chunks with a fork.
Add the garlic, onions, and salt and pepper to taste. Cook, stirring,
until the onions are transparent. Stir in the chili powder, cumin and
allspice and cook briefly over low heat to rid the spices of their "raw"
taste. Finally, stir in the tomato paste, water and capers and simmer
about 5 minutes, covered. If the piccalilli is too dry, add enough water
so that the mixture is quite juicy but not runny. Spread out on a platter
and chill in the refrigerator while you make the pastry.
Pastry
2 c. flour, sifted
1 tsp. baking powder
1/2 tsp. salt
2/3 c. veg. shortening
6 or 7 tbs. ice cold water
Sift the flour, baking powder, and salt together, then cut in the shortening
until the size of small peas. Sprinkle on the water spoonful by spoonful,
pressing the dough together with a fork. Use just enough to hold the flour
and shortening together. Form the dough into 2 balls, handling as little
as possible. Roll 1 ball out onto a floured pastry cloth or board to about
1/16" thickness. Using the lid of a coffee can or something sharp-edged
and about 6" in diameter, cut out circles of pastry and lay them aside on
waxed paper. Repeat with the second ball of dough.
Spoon about 1 heaped tbs of the chilled picadillo onto the center of each
pastry circle, moisten halfway round the edge with ice water and fold the
pastry over to form a half moon, then crimp the edges tightly together
with a fork. Either fry the empanadas a few at a time in about 1" of
very hot oil for about 5 minutes (they must be well-drained on lots of
paper toweling) or bake as follows: Preheat oven to 425F. Arrange the
turnovers about 1" apart on a greased cookie sheet, prick each with a
sharp for, brush with melted shortening or salad oil, and bake about 15
minutes until they color a pale golden brown.
NOTE: These freeze well, unbaked. Thaw before baking as above.
STUFFED BREAST OF VEAL
1 breast of veal, about 3 1/2 lbs.
salt and pepper
lemon juice
Stuffing
1 pkg. Pepperidge farm herb stuffing mix
1/2 lb. pork sausage (loose)
1 c. minced onion
2 - 3 tbs. minced celery
3 tbs. minced fresh parsley
1 egg, lightly beaten
Vegetables
6 carrots, peeled and quartered
6 med-small onions, peeled but whole
Braising liquid
1 c. beef bouillon
1 tbs. tomato paste
1/4 c. Madeira
Preheat oven to 325F. Have the breast of veal boned and the pocket slit
for stuffing. Rub it inside and out with salt, pepper, and lemon juice.
You may substitute your own favorite stuffing, of course, but this sausage
and herb mixture does give strength and flavor to an otherwise insipid
piece of meat. Mix up the stuffing according the directions on the package.
Lightly grease a skillet; then slowly fry the sausage meat, breaking it up
with a fork into small particles. If it exudes a great deal of fat, pour
off all but 2 tbs. Add the onion and celery and cook gently until limp.
Turn this mixture into the prepared bread stuffing, add the parsley, and
bind it together with the beaten egg. Fill the pocket with this stuffing
(but don't pack it tightly, remember, stuffing expands) and sew up the
opening securely. Put the stuffed breast into a heavy casserole of about
the same dimensions as the meat and add the carrots and the bouillon mixed
with the tomato paste. Cover and bake for 1 hour. Add the onions and bake
for 1 hour longer. When it is done, thicken the sauce slightly with a
little cornstarch mixed with the Madeira. Serve with the braised
vegetables and spoon a little sauce over each slice.
TOAD IN THE HOLE
1 lb. pure pork link sausages, preferably large ones
1/4 c. beef drippings (or clarified butter)
2 eggs, well beaten
1 c. milk
1 c. flour
1/4 tsp. salt
Preheat oven to 450F. Prick the sausages and simmer them in water to
cover for about 5 minutes. Pour the beef drippings or butter into a pie
pan and set it in the oven to heat - do not let it burn. Beat the eggs in
a blender or electric mixer; then gradually add the other ingredients.
Beat until the batter is very smooth. Take the pie pan out and pour in a
thin layer of batter. Lay the drained sausages on top of this and pour on
the remainder of the batter. Bake at 450F for 10 minutes, then REDUCE HEAT
to 350F and continue baking for another 20 minutes, when the pudding should
be puffed, golden and crisp. Serve at once.
INDIVIDUAL MEAT PIES
1 1/2 lb. round steak
2 c. mashed potatoes
2 tb. flour
3 tbs. good meat drippings
2 c. water or milk
salt, pepper, parsley and celery to taste
Put steak, celery and parsley through chopper; put dripping in frying pan;
add ground meat and flour (an onion may be used and should be chopped with
meat); brown all well, add water, let boil until thick, add potatoes. Line
gem pans with good pie crust. Fill with meat mixture; put crust on top,
bake 20 to 30 minutes. Will make 12 pies.
BEEF CASSEROLE #1
2 c. chuck beef, cubed
1 c. claret wine
2 lg. cans consommé
1 1/2 tsp. salt
1/2 tsp. pepper
2 med. onions, diced or sliced
1/2 c. flour
1/2 c. fine bread crumbs
Combine uncooked beef, wine, consommé, salt, pepper and onions. Put into
a greased casserole. Mix flour with bread crumbs; stir into casserole
mixture. Bake slowly at 300F for 3 hours. 8-10 servings.
EGG NOODLE CASSEROLE
1 6-oz. pkg. egg noodles, cooked and drained
1 lb. stew beef, cooked
1 can mushroom soup
1 sm. onion, chopped
salt and pepper
Combine all ingredients in baking dish. Cover. Bake at 350F for 45
minutes. Chicken may be substituted for beef.
LAZY DAY BEEF PIE
1 1/2 lb. stew beef, cut in small pieces
flour
salt and pepper
1/2 onion, cut up
2 c. canned peas and carrots
1 pkg. corn bread mix
Dredge beef with flour, salt and pepper. Slowly cook meat and onion in
water for 1 1/2 to 2 hours until done. Add peas and carrots. Place in
baking dish. Prepare corn bread, mixing according to pkg. directions;
spread over casserole. Bake at 425F for 20 minutes. 6 Servings.
STEAK AND ONION PIE
1 c. sliced onions
1 lb. round steak, cut into small pieces
1/4 c. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. paprika
dash of ginger and allspice
1/4 c. shortening
2 1/2 c. boiling water
2 c. diced raw potatoes
1 pie shell
Cook onions slowly in melted margarine until onions are yellow. Remove
onions from pan. Roll meat in mixture of flour, seasonings, and spices.
Brown in hot shortening; add boiling water. Cover and simmer for 1 hour
or until meat is tender. Add potatoes; cook for 10 minutes longer. Pour
into greased 8" casserole. Lay cooked onions on top. Fit pie shell over
top; seal edge, bake at 450F for 25 minutes. 6 servings.
HAM 'N' CHEESE
3 tbs. flour
1 tsp. salt
2 tsp. dry mustard
1 lb. cheddar, shredded
1 tb. butter
12 oz. beer
1 8 oz pkg noodles, cooked
1 1/2 c. diced cooked ham
Mix flour and seasonings; stir in shredded cheese. Melt butter in
saucepan; add cheese mixture and stir over low heat until cheese is
melted and mixture is smooth. Stir in beer gradually and continue
stirring over low heat until blended. Add noodles and ham; pour into
a 2 quart casserole. Bake in a 350 degree oven for 30 minutes. 6
servings.
HAM AND CHEESE FONDUE
6 slices bread
3 tbs. butter
6 slices cheddar cheese
3 slices boiled ham
1 tb. prepared mustard
3 eggs, slightly beaten
2 c. milk
1 tsp. salt
1/4 tsp. pepper
Spread 3 slices of bread with butter, top each with a slice of cheese.
Add slice of ham and another of cheese. Spread remaining bread slices with
mustard and place on cheese to make sandwiches. Cut each into nine 1"
cubes, place in a well greased 2 quart casserole. Beat eggs, milk, salt
and pepper; pour over bread cubes. Set casserole in pan of hot water.
Bake at 350 degrees for 1 hour; or until a knife inserted in center comes
out clean and top is brown. 6 servings.
HAM AND EGG CASSEROLE
2 hard-boiled eggs, sliced
1 c. boiled ham, cut up
1/3 c. water
2 tbs. chopped onions
2 c. potato chips, crushed
1 can mushroom soup
Line baking dish with eggs, then ham, water, onions and chips. Pour
soup over all. Put a few chips on top. Bake 30 minutes at 350F.
PORK CASSEROLE
1 lb. ground pork
1 c. brown rice
1 sm. onion, chopped
1/2 bell pepper, chopped
2 tbs. sugar
Combine all ingredients; add 2 1/2 c. water. Bake at 350F for 1 hour.
4-5 servings.
PORK CHOP BAKE
4 thick pork chops
1 tb. cooking oil
1 c. rice
2 1/2 c. water
1 pkg. dehydrated onion soup mix
onion or garlic salt
pepper
Brown chops in oil on both sides in frying pan; remove and set aside.
Stir rice into drippings in pan. Add water and onion soup; mix well.
Pour into casserole. Arrange chops on top of rice mixture. Sprinkle
with onion salt and pepper. Cover, bake 1 hour at 325F. 4 servings.
PORK CHOP CASSEROLE
6 pork chops
1 c. rice
1/2 green pepper, cut up
2 tbs. grated onion
1 1/2 tsp. salt
1/4 tsp. pepper
3 c. tomatoes
Brown chops in their own fat. Remove chops; add rice and brown slightly.
Combine rice with green pepper, onion and seasonings in casserole; add
tomatoes. Place chops on top. Bake, covered, at 350F for 1 1/2 hours.
Add water if needed.
PORK CHOP CASSEROLE
3/4 c. uncooked rice
4 pork chops
1 onion, sliced
1 fresh tomato, sliced
1 bell pepper, sliced
1 can beef bouillon soup
Place rice in casserole dish. Brown chops in skillet; arrange on top of
rice. Place slice of onion, tomato and pepper on top of each chop. Pour
soup over all. Cover, bake at 350F for 1 hour. 4 servings.
PORK CHOP CASSEROLE
4 lean pork chops
4 baking potatoes, cut into 1/2" slices
1 lg. onion, sliced
1 small bell pepper
1 can tomato soup, diluted with 1 soup can water
Brown pork chops. Place potatoes in bottom of square baking dish.
Add sliced onion. Slice pepper in strips, place on top of onion.
Put browned chops on top; add soup. Cover with foil. Bake at 450F
until potatoes are done, about 30 minutes. 4 servings.
BEANS AND FRANKS
1 lb. navy beans
1 tsp. salt
2 8-oz. cans tomato sauce
1 lb. frankfurters, thinly cut
5 tb. brown sugar
Wash beans. Cook in water with salt for 2 1/2 hours or until done;
remove from heat. Add tomato sauce, wieners and brown sugar. Place in
oblong pan. Bake at 350F for 1 hour. 20 servings.
FRANKS AND CHEESE CASSEROLE
1 2/3 c. evaporated milk
1/2 tsp. salt
2 c. grated cheese
4 c. cooked noodles
2 c. sliced wieners
Simmer evaporated milk and salt on low heat to just below boiling point.
Add cheese and stir until melted. Pour over cooked noodles and franks in
a buttered casserole. Bake at 350F for 30 min. 4-6 servings.
TRIPE FLORENTINE
2 lb. tripe
4 tb. peanut oil
2 carrots, grated
1/2 c. chopped celery
1 yellow onion, peeled and chopped
1/2 c. parsley, chopped
3 cloves garlic, crushed
1 8 oz. can tomato sauce
1/2 c. brown soup stock
1/2 c. dry red wine
1 tsp. oregano
1 bay leaf, crushed
1/2 tsp. basil
salt and pepper to taste
2 1" long pieces lemon peel
1/2 c. fresh-grated parmesan or romano cheese
Parboil the tripe for about 30 minutes. Drain and cool. Slice up the
tripe into 1/2 " wide pieces. Sauté very quickly in a little of the oil
in a large frying pan. Sauté in a little of the oil the carrots, celery,
yellow onion, parsley and garlic. Add to canned tomato sauce. Add the
soup stock and red wine. Add the oregano, bay leaf, basil, salt, pepper,
and lemon peel. Simmer the sauce for a few minutes and then add the tripe.
Cook it on top of stove, covered, for 1 1/2 hours or until tender. Or bake
it in a moderate oven. When it is ready to serve, add a little parmesan or
romano cheese. Serve with pasta. Serves 8.
CHORIZO
1 lb. coarse-ground lean pork
1 tsp. salt
2 tb. chili powder
1/4 tsp. cloves
1/2 tsp. cinnamon
1 tb. paprika
1 clove garlic, crushed
1 tsp. oregano
2 tb. cider vinegar
2 tb. water
Combine all ingredients. Stuff into casings, or fry plain (best in casings).
Makes 1 lb.
BRATWURST
1 lb. coarse-ground pork
1 lb. coarse ground veal or beef
2 tsp. ground celery seed
2 tsp. ground caraway seed
1 tb. powdered milk
1 egg
2 tsp. onion powder
salt and pepper to taste
1/4 tsp. fresh-grated lemon peel
1 tb. dried parsley
3 tb. water
Combine all ingredients. Let sit for 1 hour, and mix again. Stuff into
casings or fry plain (best in casings).
LAMB WITH GREEN PEPPERS AND CARROTS
1 c. peeled and julienned carrots
2 tb. olive oil
2 cloves garlic, peeled and chopped
3/4 lb. boneless lamb, trimmed of fat and julienned
1 med. green bell pepper, cored, seeded, and julienned
salt and pepper to taste
1/2 tsp. freshly ground coriander seeds
Blanch the carrots. Heat a wok or frying pan and add the oil and garlic
along with the lamb. Stir fry the lamb briefly until browned. Drain the
blanched carrots and add to the pan along with the bell pepper. Stir-fry
a couple of minutes until all is hot and tender. Add the salt and pepper
to taste and the coriander. Toss about and serve. Serves 4 to 6.
HOT BEEF SHREDS
1 lb. beef flank
3 tb. light soy
2 tb. dry sherry
1/2 tsp. fresh grated ginger
3 carrots
5 stalks celery
4 tb. peanut oil
1 clove garlic, mashed
salt (optional)
1/2 tsp. Tabasco
1/4 c. beef broth
1/2 tb. cornstarch mixed with 2 tb. water
Cut the flank steak across the grain, into thin slices. Marinate in the
soy sauce, sherry and grated ginger. Cut the carrots and celery into thin
slices. Set aside. Fry the drained beef in the peanut oil in a very hot
pan or wok. Drain, and remove from pan. Sauté the carrots, celery and
garlic in a little peanut oil. Add the salt if desired, and a stiff shot
of Tabasco. Add the cooked beef shreds. Add the beef broth and thickened
cornstarch. Serves 4 to 6.
RILLETTES DE TOURS
Place in a heavy kettle 3 pounds fresh pork, both lean and fat, cut into
1/2 inch cubes. Add cold water to cover, 3 whole cloves, 1 bay leaf,
1 tsp. fresh ground pepper, and 1/4 tsp. each marjoram, sage and rosemary.
Cook, without salt, over a bright flame until all the water is evaporated,
constantly pressing out the pork cubes. The rillettes, or pork cubes, must
be a delicate brown. Lift them out carefully, strain the remaining fat
through a fine sive, and season it with salt. Replace the fat on the fire
and add the rillettes. Bring to a boil and fill small crocks or jars with
the mixture. Seal the jars with melted paraffin; or tie over each jar a
piece of white paper dipped in good brandy. Kepp in a cook, dry, dark
place until the rillettes are to be served.
CALF'S BRAIN PATTIES
2 calf's brains
flour
salt and pepper to taste
dash of nutmeg
1 egg, slightly beaten
breadcrumbs
3 tb. margarine
juice of 1 lemon
Parboil the brains and remove the membrane. Cut into thick slices.
Sprinkle with the flour, salt, pepper,and nutmeg. Dip in beaten egg and
roll in breadcrumbs. Fry in the margarine until golden. Sprinkle with
lemon juice and serve with lemon wedges as an hors d'oeuvre. Serves 4.
MARINATED VENISON
marinade:
1 tb. peppercorns, crushed
3 bay leaves
1/2 tsp. allspice
3 to 6 cloves
1 c. brandy
1 c. burgundy
1 c. vegetable oil
a haunch of venison
8 carrots, washed and scraped
8 small white onions, peeled
Mix together marinade ingredients and marinate venison for 24 hours or more.
Venison will keep in this solution for 1 to 2 weeks if kept very well
refrigerated. Preheat oven to 375F. Remove venison from marinade and
drain. Place in shallow baking pan, arrange carrots and onions around
meat. Dot meat with butter and drench with 1 c. marinade. Bake 15 minutes
per pound. Baste every 10 minutes and turn meat occasionally to keep meat
from drying out. When done remove meat and vegetables to serving dish
and make a sauce with the drippings by adding 1/4 c. butter, 1/4 c. flour,
2 c. beef stock, 1 c. marinade and salt and pepper to taste. Simmer until
thickened to gravy consistency.
BOEUF A LA MODE
Lard a 4 to 5 lb. piece of beef such as eye of the round, or another cut
suitable for pot roasting, with strips of salt pork. Melt bacon fat in a
deep heavy pot and brown the beef in it on all sides. Place a strip of
bacon or ham rind under the beef and add a split calf's foot or knuckle,
1 c. stock, 2 c. white wine, 2 tbs. brandy, a bouquet garni, salt and
pepper, and a pinch of nutmeg. Cover the pot and simmer the beef over very
low heat for 4 hours until very tender. When the meat is half done, add 5
or 6 carrots cut in strips and 4 or 5 onions, into one of which are stuck
3 or 4 cloves. If the juice is too plentiful, strain it off and reduce it
in another saucepan. When the meat is done, place it in a deep serving
dish, surround by the vegetables, pour the juices over both and serve.
POT-AU-FEU
3 lb. rump roast (bottom round, sirloin tip or chuck roast)
4 chicken wings
3 large carrots,quartered
3 parsnips
3 lg. celery stalks, cut in 4" pieces
1 small onion, peeled,stuck with 4 cloves
1 can beef boiullion
1 lg. bay leaf
1 tsp. parsely
1/2 tsp. ground thyme
4 cloves garlic, peeled
8 peppercorns, 2-3 tsp. salt
Place all the ingredients in the slow cooker, with the veggies and herbs
on the botom. Cover and cook on low for 12 to 18 hours. Discard chicken
pieces. Makes 5 or 6 servings.
MEATS GOOD FOR CROCKPOT
Beef: shoulder (arm), rump, chuck, brisket, plate, shortrib
Veal: neck, foreshank, breast
Pork: hocks, feet, smoked shoulder butt, blade chops, salt pork
Lamb: blade chops, arm chops, shank, breast, foreshank, neck
PEPPER BEEF RIB-EYE STEAKS
Dry rub:
1 1/2 tsp. minced garlic
1 1/2 tsp. coarsley ground black pepper
1 tsp. each dry msutard, paprika and chili powder
1/2 tsp. dried thyme leaves
1/2 tsp. cayenne
1 tb. olive oill
2 boneless rib-eye steaks,1 " thick (12 oz. each), trimmed
Mix rub ingredients in a small bowl. Brush oil on both sides of steaks
and place on plastic wrap. Press rub on both sides of steaks. Wrap
airtight and refrigerate up to 1 hour. To grill: Grillsteaks 4 to 6
inches above heat source 5 to 7 minutes per side for rare, 7 to 9 minutes
for medium, and 9 to 11 minutes for well done.
GRILLED NEGIMAKI WITH HORSERADISH DIPPING SAUCE
4 horizontal slices top round steak (1.25 lb), 1/4 thick (about 8" long &
4" wide)
8 scallions, white part with about 3" of green part, halved lengthwise and
cut into 4" pieces
1/3 c. plus 2 tbs. teriyaki sauce
Place each slice of steak between sheets of waxed paper. Gently pound
meat to 1/8" thickness. Roll, starting with wide sides of meat, into tight
cylinders. Secure seams with toothpicks. Pour 1/3 c.teriyaki sauce into
a 1 gallon bag. Put beef rolls into bag, refrigerate 30 minutes to 1 hour.
To grill: Put negimaki rolls 4 to 6 inches above heat source 3 to 5
minutes, turning and brushing often with remaining teriyaki sauce, until
browned on the outside, but slightly pink on the inside. Remove toothpicks
and trim ends of rolls neatly. Cut rolls alternately straight across,
then on a bias into 2" lengths. Serve with Horseradish dipping sauce on
the side.
Horseradish Dipping Sauce: 1/3 c. light soy sauce, 4 tsp. prepared white
horseradish, 3 tbs. water, 1 tb. lemon juice, 1 1/2 tsp. grated fresh
gingerroot, 1 tsp. granulated sugar. Mix.
ECONOMY SWISS STEAK
2.5 to 3 lb. round bone chuck, 1” thick
1/4 c. flour
2 tsp. salt
1/4 tsp. pepper
3 tbs salad oil
1 (16 oz) can tomatoes, cut up
1/2 c. chopped onion
1/2 c. chopped celery
1/2 tsp. Worcestershire sauce
Cut meat in 5 or 6 portions. Combine flour, salt and pepper; pound into
meat on both sides. Set aside flour mixture that is left. Brown meat in
skillet containing hot oil. Remove from skillet. Blend remaining flour
mixture with drippings in skillet. Add tomatoes, onion, celery, and
Worcestershire sauce; cook, stirring, until mixture comes to a boil.
Return meat to skillet, spooning gravy over each piece. Cover and bake
in 350F oven about 2 hours, until meat is tender. Makes 5 or 6 servings.
SECOND-CHOICE ROAST BEEF
1 (4 lb) round-bone chuck roast, cut 2” thick
meat tenderizer
Treat meat with tenderizer as directed on jar label. Place on rack in
shallow roasting pan or skillet. Bake in 325F oven 1 1/2 to 2 1/2 hours,
depending on doneness desired. Test doneness by cutting meat in thickest
part with a sharp knife and checking color. Carve across grain in THIN
slices. Makes 8 servings.
COUNTRY STEAK AND GRAVY Makes 6 - 8 servings
2 ½ pounds boneless beef shoulder steak (chuck, blade, or 7-bone steak)
½ inch thick, cut into about 10 pcs.
Seasoning Mix:
2 ¼ tsp salt
2 tsp black pepper
1 tsp garlic powder
½ tsp cayenne
scant ½ cup vegetable oil
about 5 cups, in all, basic beef stock
½ cup plus 2 tbs all-purpose flour
1 cup chopped onions
2/3 cup chopped green bell peppers
¼ cup minced fresh parsley
1 ½ tsp black pepper
14 tsp salt
Place the meat in a large pan. Combine the seasoning mix ingredients
thoroughly in a small bowl. Sprinkle the meat evenly with the seasoning
mix, working it in by hand and using it all over. Cover well and
refrigerate overnight. Heat the oil in a very large heavy skillet for
about 1 minute over high heat. Place the meat in a single layer and cook
without turning until well browned on the underside, about 8 minutes. Turn
meat pieces over, reduce heat to medium high, and cook about 15 minutes,
turning meat once or twice more and rotating pan if necessary so it browns
evenly. Remove from heat and pour off 1/3 cup of the hot oil into a glass
measuring cup and set it aside. (It’s okay if the 1/3 cup oil has some
sediment in it.) Return skillet with meat to low heat, add 1 cup of the
stock, and stir until browned sediment is dissolved from pan bottom.
Stir in 3 cups more stock, cover and cook about 15 minutes, stirring once
or twice. Meanwhile, make the roux. In a 2-quart cast-iron Dutch oven,
heat the reserved 1/3 cup oil over high heat until hot, about 3 minutes.
Using a long-handled whisk or wooden spoon, gradually stir the flour into
the hot oil. Reduce heat to medium, and cook, stirring briskly or
whisking constantly, until roux is medium brown, about 4 minutes, being
careful not to let it scorch or splash on your skin. Remove from heat
and stir until roux stops getting darker, 1 to 2 minutes. Set aside.
When the meat and stock mixture has cooked its last 15 minutes, add to
the skillet the onions, bell peppers, parsley, pepper and salt, stirring
well. Add the roux by spoonfuls to the skillet (around the meat, not on
it), stirring until well mixed before adding more. Cover and continue
cooking about 25 minutes more (adjust heat if necessary to maintain a
simmer), stirring and scraping pan bottom occasionally. Note: If gravy
gets too thick, add a little stock or water, but keep in mind that the
finished gravy is fairly creamy. Remove from heat and serve immediately.
MEATBALLS IN BROWN GRAVY Makes 6 to 8 servings
3 pounds ground beef
3 slices white sandwich bread
3 cups very finely chopped green onions, in all (tops and bottoms)
2 cups very finely chopped onions, in all
2/3 cup very finely chopped green bell peppers, in all
¼ cup plus 2 tbs very finely chopped fresh parsley, in all
1 large egg
1 tb plus 2 tsp very finely chopped garlic, in all
1 tb plus ½ tsp salt, in all
1 tb Ground Hot Pepper Vinegar, in all, peppers only
2 ½ tsp black pepper, in all
2 tsp cayenne
½ cup all-purpose flour
¾ cup vegetable oil
4 cups water, in all
about 6 cups hot rice
Put the meat in a very large mixing bowl. Wet the bread thoroughly under
tap water, then squeeze out moisture and add the bread to the meat. Add
1 ½ cups of the green onions, 1 cup of the onions, 1/3 cup of the bell
peppers, 2 tbs of the parsley, the egg, 2 tsp of the garlic, 1 tb of the
salt, 2 tsp of the peppers, 1 ½ tsp of the black pepper and the red pepper.
Mix thoroughly by hand until bread has disappeared into the mixture. Form
into 16 meatballs, each about 2 ½ inches in diameter. Place the flour in
a medium-size bowl and set aside. In a heavy 6-quart saucepan or large
Dutch oven, heat the oil over high heat for about 3 minutes. Brown
meatballs in two batches. Just before browning each batch, dredge
meatballs thoroughly in the flour, shaking off excess. Set aside 2 tbs
of the flour. Cook each batch in the hot oil until dark brown and crisp
on all sides, a total of 12 to 14 minutes, scraping pan bottom clean.
(With a slotted spoon, remove and reserve browned particles that have
stuck to the pan bottom.) Reduce heat if oil starts smoking excessively.
Remove browned meatballs and as much browned sediment as possible to a
platter and set aside. Remove pan from heat and scrape pan bottom well
again to loosen any remaining sediment. Pour the hot oil left in the pan
into a large glass measuring cup, leaving as much sediment in the pan as
possible. Return 1/3 cup of the oil (and as much of the sediment in the
cup as possible) to the pan. Combine the remaining 1 ½ cup green onions,
1 cup onions, 1/3 cup bell peppers, and 1 tb garlic in a bowl and set
aside. Place pan over medium heat. Add the 2 tbs reserved dredging flour
and cook about 1minutes, stirring constantly and scraping pan bottom to
loosen any sediment still sticking. Add the vegetable mixture and cook
about 8 minutes, stirring and scraping pan bottom almost constantly.
Add 1 cup of the water and the remaining ¼ cup parsley, scraping until
pan bottom is clean. Add the remaining 3 cups water and the browned
meatballs and reserved drippings to the pan. Turn heat to high and bring
to a strong boil, stirring occasionally. Reduce heat to medium and cook
and stir about 5 minutes. Add the remaining 1 tsp black pepper, 1 tsp
ground peppers, and ½ tsp salt, stirring well. Cover, reduce heat, and
simmer about 20 minutes more, stirring occasionally. Remove from heat,
remove cover, and let sit about 15 minutes. Skim fat from surface
(tilt pan to do this) and serve meatballs and gravy over rice. Allow
2 meatballs and about ¾ cup rice topped with about ½ cup gravy for
each serving.