EnjoyYourCooking

My Homemade Food Recipes & Tips

Category: Beef (Page 1 of 7)

Zucchini and Beef Patties

August 26th, 2017 in Beef, Main Dishes by Julia Volhina
Zucchini and Beef Patties

Traditionally for a zucchini season a zucchini recipe: a cross between meat patties and zucchini pancakes, so to speak. For the times you want to eat some meat but also want to get your veggies in as well.

They turn out very tender and juicy. Pair great with any potatoes or grain sides. Work good on buns, however will be too soft for grilling, so just fry them as recipe explains.

I prepared these with beef, but I think chicken or turkey or mix of meats (whatever you like more) will work here as well.

Beef Potato Mushroom Casserole

February 25th, 2017 in Beef, Main Dishes by Julia Volhina
Beef Potato Mushroom Casserole

Not the fastest recipe to cook, but it is definitely worth trying: two layers of potato and beef mushroom stuffing in between, all dressed up with sour cream sauce – tastes delicious fresh out of the oven. And also reheats well.

I used ground beef for this one, but any ground meat will work as well. Just use the one you like.

If you have a mandoline – use it, otherwise make sure potatoes are sliced in equally thick pieces for even cooking.

Boiled Beef Tongue

June 18th, 2016 in Appetizers & Snacks, Beef, Main Dishes, Tips, Advices & How-to by Julia Volhina
Boiled Beef Tongue

Boiled beef tongue is one of foods I love from the childhood, I love the taste, and it also is nutritious and easily digestible and is a good source of protein.

Boiled beef tongue is a perfect dish on its own, that is you can serve it with a side. But it can be also used for sandwiches, or be sliced into a salad, or be used in further cooking.

Now, cooking time for beef tongue will vary greatly depending on it size and age. It will be anywhere between 2 and 4 hours. So start testing readiness at about 2 hours mark of boiling.

Broth prepared from cooking beef tongue with vegetables tastes great as well, you can use it for a soup or some other cooking, just discard roots and use fresh ones at that point if needed.

Cabbage and Meat Rissoles (Lazy Cabbage Roll Patties)

January 30th, 2016 in Beef, Main Dishes by Julia Volhina
Cabbage and Meat Rissoles (Lazy Cabbage Roll Patties)

EnjoyYourCooking already has recipe for Lazy Cabbage Rolls casserole, this recipe variation uses almost the same ingredients, but in form of cabbage and meat patties baked under tomato and sour cream sauce.

Again, they are much easier and faster to prepare comparing to traditional cabbage rolls (this is why they are called “lazy”), but taste is very similar.

These patties constitute complete meal, but some vegetables or salads can be served along as a side dish.

Meat Stuffed Eggplants

October 24th, 2015 in Beef, Main Dishes by Julia Volhina
Meat Stuffed Eggplants

Fun recipe to play with: eggplants stuffed with ground beef and vegetables. Nice combination of meat and veggies. I love eggplants!

For me it is always a bit tricky to hollow eggplants out, it is important to take most of pulp off to make sure they cook through, but it is also important to to not damage eggplant skin. It takes a bit of time and practice.

You can take bigger eggplants and slice them in half lengthwise, or take smaller ones and slice top part off like I did for this recipe.

Quick Fried Beef with Onions

June 6th, 2015 in Beef, Main Dishes by Julia Volhina
Quick Fried Beef with Onions

This is amazingly quick recipe for fried beef. Perfect dish for when you have some beef frozen up and you need to throw a dinner together quick and easy.

You don’t even need to thaw it all the way, meat will actually be much easier to slice if it is frozen a bit. Just make sure you use sharp knife.

Now, time to cook will depend on the meat cut – the softer meat is the lesser time to cook it will require. Just try from time to time until it is soft enough.

Fried Meat with Mustard and Eggs

May 9th, 2015 in Beef, Chicken, Main Dishes, Pork by Julia Volhina
Fried Meat with Mustard and Eggs

The magic of this recipe is in the fact that you can prepare everything for it a day before and then just fry the meat when the time is right.

You can actually store marinated meat in fridge for longer and just fry a portion you need every time you need it, which may save time eventually.

Results may vary depending on the taste of mustard you use. So use the one you like :).

The same goes for peppers – I used a mixture I had on hands: red pepper, black pepper, white pepper, coriander, etc, but you can use whatever you like the most.

Choose softer cut of beef for this recipe, pork or chicken may work too.