Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Recipes using Beef and Ground Beef as the main feature. For more recipes, such as stir-fries or pasta dishes using beef and ground beef please check out those categories.
When I was a child I only saw canned mushrooms. There were the little ‘eraser-heads’ that were in Cream of Mushroom Soup and the shiny slices that came in cans. Both, in my opinion, were not edible. When I grew … Continue reading…
These are also known as Paupiettes de Veau, or Veal birds. When I used google to translate ‘paupiette’ it was translated to ‘paupiette’. Helpful. Further scrolling said that the term is used to describe any thinly sliced meat or fish … Continue reading…
I inherited two (at least two) things from my mother: love of both stinky cheese and ‘brown’ onions. She made ‘hamburgers’ often, but rarely with buns. Usually they were smothered in onions or cheese or a gravy of some sort, … Continue reading…
Tournedos are sliced from the small end of the beef tenderloin; filet mignon is cut from the center. Marchand de Vin is ‘wine merchant or wine maker’s’ sauce. Why? I don’t know. Further, more exacting research would be required, Quick … Continue reading…
I have 2 recipes for Veal Marsala. I do not know why or where they came from. Like so many other recipes the origins are lost in the mists of time – and 1 or 2 of my 200 cook … Continue reading…
We just can’t seem to get past early spring weather here. We have a cloudy morning – that’s fine, I have stuff to do inside. The sun comes out around noon and it warms up. Great – I can get … Continue reading…
We can order beef tenderloin from the English butcher and have it cut to size. That means we can roast it whole, rather than grill it as steaks, if we want. As we don’t have the grills functioning in the … Continue reading…