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.
A lot of people think of cooking beef in red wine or beer but not white wine. White wine gives a lighter flavor to the dish – and is a nice change if you normally use red. This dish is based on a French recipe from the Alsace region and calls for Riesling or Sylvaner. … Continue reading…
One of the first dishes I learned to make after I was married (the first time) was Beef Stroganoff. I had mastered the various Hamburger Helpers and Tuna Helpers and was actually rather well known for my Spaghetti with Meat Sauce… from scratch and not using Tomato Soup. But Stroganoff was a bit more exotic … Continue reading…
One of the first signs of cooler weather, chez nous, is mon mari’s request for meatloaf. He loves meatloaf, of any shape, style or flavor, but he particularly loves meatloaf sandwiches. He would be happy if I made a meatloaf every week and just gave it to him for sandwiches. As I am rather fond … Continue reading…
This photo is the Saltimbocca alla Romana I had in Rome. For years I thought I was making Saltimbocca alla Rormana or Veal Scallops, Roman Style. I was wrong. Travel can be enlightening. I was so excited to see my favorite veal dish on the menu as a house specialty in one of the restaurants … Continue reading…
These meatballs were an unintentional experiment. We were planning on having burgers…. As happened so often this spring the weather turned and mon mari decided that he would rather not grill burgers in the rain. That was fine as I was no longer in the mood for eating burgers, as it was cold, damp and … Continue reading…
This is a traditional French dish that is normally done with beef. I made it with beef lots in the US and have the recipe here. Now that I’ve found a reliable butcher with good beef, I may again. On the other hand, using veal gives me a much shorter cooking time and a more … Continue reading…
I could post a dozen photos detailing how I make meatballs, but, instead I’ll just tell you. I use 12oz of ground beef because that is the size of the package here. If I was using 16oz, which is standard in the US (or was) I would increase the other ingredients by roughly 25%. I … Continue reading…