Slovenian Goulash

1 pound lean beef
1 pound lean veal (or all beef)
3 tlbs. fat
1 large onion
1 tsp. salt
1 tsp. paprika
1 cup strained tomatoes
8 small peeled potatoes

Cut meat in cubes and saute with onion in hot fat, stirring occasionly to brown evenly. Add seasonings and strained tomatoes. Simmer about 1 1/2 hours or until meat is tender. Add potatoes after one hour of cooking; add more strained tomatoes if necessary. Serve hot. 6 servings

Moussaka - Eggplant Casserole

Servings: 8


Ingredients:
1 Batch Beshamel Sauce
1 A Little Corn Oil For frying
3 Large Eggplant
2 lb Ground Beef
1/2 Cup Olive Oil
1 Medium Onion Diced
1 Bunch Parsley Diced
1-2 Pinch Pepper To taste
2 lb Potatoes
2-3 Pinch Salt To taste
2 Medium Tomatoes
1/2 Cup White Wine
Directions:

* Prepare the “beshamel” sauce.
* Wrap the eggplants in aluminum foil and bake until they are soft.
* Slice them in thick slices.
* Peel the potatoes, slice them and fry them lightly.
* Brown the onion and the ground meat together in the olive oil.
* Grate the tomatoes and add them in along with the parsley and the salt & pepper.
* Simmer for 15 minutes.
* Layer the potatoes, the ground meat mix and the eggplants (in this order) in a deep pan.
* Cover with the beshamel.
* Bake in a medium oven for 30-40 minutes.

Coca Cola Roast Beef

5 lbs bottom round
1 tbsp each of salt and chili pepper
1 tsp each of thyme leaves, basil leaves, oregano leaves, paprika, black pepper, chervil, dry mustard
1 tbsp Worcestershire sauce
2 cups Coca Cola (DO NOT USE DIET!!)

Place the roast in a large roasting pan. Blend the seasonings. Pour the coke along side the beef.

Bake in a preheated 375 degree oven for 30 minutes, reduce temperature to 300 degrees and continue to bake for 3 hours.

Remove beef, slice and serve.

I've also done this in a crock pot with the same temps.

Burek - Yugo meat meal

Ingredients:

2 sticks (1 cup) butter, melted, plus 2 tablespoons for sauteing onions
3 medium-size yellow onions, chopped; or 1 large Bermuda or Vidalia onion, chopped
1 pound ground beef
1 pound ground pork
1 package dry onion soup mix
Salt and freshly ground black pepper, to taste
4 large eggs
1/2 pound phyllo dough, thawed according to package directions
8 ounces mozzarella cheese, shredded

Method:

Place 2 tablespoons butter in a Dutch oven and heat. Add the onions and saute until translucent. Add the beef, pork and the onion soup mix. Cook the meat until thoroughly browned. Season with salt and black pepper. Pour off the fat and set the meat mixture aside to cool. In a large measuring cup with a spout, beat the eggs well; set aside.

Heat the oven to 350 degrees.

Place 4 sheets of phyllo dough in the bottom of a 13- by 9-inch baking pan, brushing each sheet with melted butter. Cover the dough with one-half of the meat mixture and one-third of the mozzarella, if desired. Drizzle some of the beaten egg over the cheese.

Cover the egg with 3 sheets of phyllo dough, brushing each with melted butter. Cover with half of the remaining meat mixture, one-half of the mozzarella, if desired, then drizzle with some of the beaten egg.

Add another layer of 3 sheets of phyllo as before, followed by the remaining meat and cheese, if desired. Drizzle more of the egg on top, but reserve some for the final layer.

Complete the dish with 4 layers of phyllo, each brushed with butter. Pour the remaining egg over the top. Bake, uncovered, for 45 minutes to 1 hour or until nicely browned. Let rest before cutting into squares to serve.

By Mitola

Thai Meatballs with lime dipping sauce

Ingredients

500g minced beef
1 cup fresh breadcrumbs, made by whizzing 2 slices of bread in a food processor
1 tablespoon Thai red curry paste
1 teaspoon toasted sesame oil
1 tablespoon Dark Cane Sugar
1 egg
1 tablespoon finely chopped basil or Vietnamese mint

Lime Dipping Sauce –
juice & grated rind of 3 limes
2 tablespoons toasted sesame oil
1 tablespoon Dark Cane Sugar
2 tablespoons light soy sauce
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 spring onion, finely sliced
1 tablespoon fresh coriander leaves
3 tablespoons water

Method

Meatballs
Mix all ingredients together. (By hand using disposable gloves is the best method)
Roll the mixture into little balls & dust with flour. Fry in a little oil, shaking the pan to evenly cook the meatballs & to keep their shape round. Serve piled on a plate with Lime Dipping Sauce with toothpicks.

Lime dipping sauce
Combine all ingredients in a small bowl and mix well. Use as a dipping sauce for meatballs.

Serves 4

Onion-Stuffed Sirloin with Mushroom Saute

Ingredients
1/2 of a small onion, thinly sliced and separated into rings
1 clove garlic, minced
1 tablespoon margarine or butter
1/8 teaspoon lemon-pepper seasoning or pepper
1 8-ounce boneless beef top sirloin steak, cut 1-1/2 inches thick
3/4 cup sliced fresh shiitake or other mushrooms
1 tablespoon margarine or butter
1 teaspoon cornstarch
1 teaspoon Worcestershire sauce
1/2 teaspoon instant beef bouillon granules
1 tablespoon dry red or white wine

Directions
1. For stuffing, in a small saucepan cook the onion and garlic in margarine or butter until onion is tender but not brown. Remove from heat. Stir in the lemon-pepper seasoning or pepper. Set aside.
2. Make a pocket in the steak by cutting a deep horizontal slit. Spoon the stuffing into the pocket. If necessary, secure opening of the pocket with a wooden toothpick.
3. To grill, place steak on the rack of an uncovered grill. Grill directly over medium-hot coals to desired doneness, turning once. (Allow 14 to 18 minutes for rare, 18 to 22 minutes for medium, or 24 to 28 minutes for well-done).
4. Or, to broil, place steak on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat to desired doneness, turning once. (Allow 14 to 18 minutes for rare, 19 to 22 minutes for medium, or 23 to 28 minutes for well-done).
5. Meanwhile, for mushroom sauce, in a small saucepan cook the mushrooms in margarine or butter until tender. In a small bowl stir together the cornstarch, Worcestershire sauce, bouillon granules, and 1/2 cup water. Carefully add to the saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in wine. To serve, cut steak in half. Transfer steak halves to individual plates. Pour sauce over steak.

Makes 2 servings.

Bistec Encebollao - Vinegar Steak

Prep: 15 minutes plus 4 hrs refrigerating. Can be made a couple of days in advance (or frozen for later use).
Servings: 3-4

Ingredients

• 2 pounds beef steak, thinly sliced
  
• 1/2 cup olive oil
  
• 2 Tbs minced garlic
• dash dried oregano leaves
• 2 large white onions, sliced in rings
• 1/4 cup distilled white vinegar
• 1 cup beef stock or water
• 1 tsp salt
  

Directions

1. Dump all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate at least 4 hours or a couple of days (or freeze for later use).
2. Dump contents of bag in a heavy skillet and bring it to a boil. Lower heat to low, cover and cook for about 40 minutes or so. The meat will be very tender and tasty.

Serve with white rice and tostones (recipe to be posted another time).