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Tag: beef

  • Beef Lo Mein with Broccoli

    This beef lo mein recipe takes only less than 30 minutes to cook.  All you need is to have all the ingredients ready and the noodles cooked.  For this beef lo mein recipe, I used spaghetti noodles instead of lo mein noodles (egg noodles).  Why?  Because I already have the spaghetti noodles available in my pantry.  For a traditional Chinese food experience, you may use lo mein noodles instead.

    What is Beef Lo Mein?

    Lo mein is a Chinese dish cooked often with egg noodles. Also, it often contains vegetables and meat or seafood. Beef, chicken, pork, shrimp or wontons are the meat or seafood used. Some people cook lo mein with only vegetables which is probably the simplest to cook.  Traditionally, lo mein is almost a dry variation of wonton noodle soup.

    Aside from the spaghetti noodles, our main ingredients for this beef lo mein recipe are beef and brocolli.  Therefore, it is very simple to cook!  Another alternative is to replace the beef with chicken or pork.

    After cooking this beef lo mein dish, this has been a family favorite.  As a result, the kids always request for this!

    If you are a busy parent, this is one home cooked meal that everybody will love.  Most noteworthy, it looks and tastes complicated but in reality very easy to make.  Try this and certainly everyone will classify you as a very good cook!

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    beef lo mein

    INGREDIENTS:

    INSTRUCTIONS:

    1. In a large pot cook the spaghetti noodles according to package directions.
    2. In the last 5 minutes of cooking the noodles, add the broccoli and cook until tender.
    3. Drain the noodles and broccoli.  Set aside.
    4. While the pasta is cooking, add olive oil to a wok.
    5. Cook the steak until no longer pink.
    6. Add the garlic, and carrots and cook for two minutes.
    7. In a small bowl mix the brown sugar, soy sauce, hoisin sauce, sesame oil, ginger, red pepper flakes and finally the black pepper.
    8. Add the spaghetti to the wok and pour the sauce on top and mix.
    9. Serve hot.

    beef lo mein

    Lo Mein with Beef and Broccoli

    Lo mein is a Chinese dish cooked normally with egg noodles. It often contains vegetables and meat or seafood, like beef, chicken, pork, shrimp or wontons. Some people cook lo mein with just vegetables. Traditionally, lo mein is a dry variation of wonton noodle soup.

    This lo mein recipe takes only less than 30 minutes to cook if you have all the ingredients ready and the noodles cooked. In this recipe, instead of using lo mein noodles (egg noodles), I used spaghetti noodles as I already have it in my pantry.

    After cooking this lo mein dish, this has been a family favorite. The kids always request for this!

    • 1/4 Kilo flank steak (sliced)
    • 225 grams spaghetti noodles
    • 3 cups broccoli florets
    • 1 tbsp olive oil
    • 3 pcs garlic cloves (minced)
    • 1 pc carrot (medium , shredded)
    • 1/4 cup brown sugar
    • 1/4 cup soy sauce
    • 2 tbsp hoisin sauce
    • 2 tsp sesame oil
    • 1/4 tsp ground ginger
    • 1/4 tsp red pepper flakes
    • 1/4 tsp black pepper

    1. In a large pot cook the spaghetti noodles according to package directions.

    2. In the last 5 minutes of cooking the noodles, add the broccoli and cook until tender.
    3. Drain the noodles and broccoli. Set aside.
    4. While the pasta is cooking, add olive oil to a wok.
    5. Cook the steak until no longer pink.
    6. Add the garlic, and carrots and cook for two minutes.
    7. In a small bowl mix the brown sugar, soy sauce, hoisin sauce, sesame oil, ginger, red pepper flakes and black pepper.
    8. Add the spaghetti to the wok and pour the sauce on top and mix.
    9. Serve hot.

    Other recipes may be found HERE.

    This recipe also appears in So Yummy! So Easy!

  • Aglio Olio with Beef Tapa and Poached Egg

    What is Aglio Olio?

    aglio olio

    From Wikipedia:

    Spaghetti aglio olio (“spaghetti with garlic and oil” in Italian) is a traditional Italian pasta dish coming from Naples.

    The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.

    Many New York Italian-Americans refer to aglio olio as “alla-ul” due to the influence of Southern Italian pronunciation in the area.

    Beef tapa is often served tapsilog style (tapa, fried rice and fried egg).  This recipe shows us a different way to serve beef tapa.  We need to cook the beef tapa in advance prior to preparing this pasta dish.  Check out the beef tapa recipe HERE.

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    You will need poached eggs for this recipe.  Below is a video from YouTube (not mine) that shows how to prepare poached eggs:

     

    Ingredients:

    Instructions:

    1. Make the beef tapa (recipe is HERE)
    2. Shred the beef finely.
    3. Cook the pasta and set aside.
    4. In a saute pan, heat the olive oil in medium.
    5. Add the garlic, chili flakes, and a pinch of salt.
    6. Add the cooked pasta and toss well.
    7. If needed, add pasta water.
    8. Drizzle with extra virgin olive oil.
    9. Carefully spoon the poached egg onto the tapa or pasta.
    10. Garnish with Parsley (if desired).
    11. Serve.

     

     

    Aglio Olio

    Aglio Olio with Beef Tapa and Poached Egg

    Spaghetti aglio olio (“spaghetti with garlic and oil” in Italian) is a traditional Italian pasta dish coming from Naples.

    Beef tapa is often served tapsilog style (tapa, fried rice and fried egg). This recipe shows us a different way to serve beef tapa. We need to cook the beef tapa in advance prior to preparing this pasta dish.

    • 300 grams cooked beef tapa (shredded)
    • 400 grams Spaghetti Noodles
    • 4 cups Water
    • Olive oil (as needed)
    • 12 cloves Garlic (peeled and minced)
    • 1 tsp Chili Flakes
    • 30 mL Extra Virgin Olive Oil
    • 30 grams Flat Leaf Parsley (finely chopped (optional))
    • 4 pcs Poached Egg
    • Salt (to taste)

    1. Make the beef tapa.

    2. Shred the beef finely.
    3. Cook the pasta and set aside.

    4. In a saute pan, heat the olive oil in medium.

    5. Add the garlic, chili flakes, and a pinch of salt.

    6. Add the cooked pasta and toss well.

    7. If needed, add pasta water.
    8. Drizzle with extra virgin olive oil.
    9. Carefully spoon the poached egg onto the tapa or pasta.
    10. Garnish with Parsley (if desired).

    11. Serve.

    Other recipes may be found HERE

    This recipe also appears in So Yummy! So Easy!

  • Beef Tapa Banh Mi

    What is Banh Mi?

    From Wikipedia:

    Bánh mì or banh mi refers to a kind of sandwich that consists of a Vietnamese single-serving baguette. This baguette is also called banh mi in Vietnamese. Split lengthwise, various savory ingredients fill the baguette.

    A typical Vietnamese sandwich is a fusion of meats and vegetables from native Vietnamese cuisine such as chả lụa (pork sausage), coriander, cucumber, and pickled carrots and daikon combined with condiments from French cuisine such as pâté along with jalapeño and mayonnaise.  However, there is a wide variety of popular fillings, from xíu mại to ice cream. In Vietnam, sandwiches are typically eaten for breakfast or as a snack; they are considered too dry for lunch or dinner.

    The baguette was introduced to Vietnam in the mid–19th century, when Vietnam was part of French Indochina, and became a staple food by the early 20th century. During the 1950s, a distinctly Vietnamese sandwich developed in Saigon, becoming a popular street food. Following the Vietnam War, overseas Vietnamese popularized the banh mi sandwich in countries like the United States.

    Banh Mi in Vietnam

    In Vietnamese, the word banh mi is derived from bánh (which can refer to many kinds of food, including bread) and mì (wheat). It may also be spelled bánh mỳ in northern Vietnam. Taken alone, banh mi means “bread” but is understood to be the Vietnamese baguette. Via synecdoche, it may also refer to a sandwich, with the term banh mi kẹp being used to disambiguate. In particular, banh mi often refers to the sandwiches made on Vietnamese baguettes, which may be called bánh mì Sài Gòn, after the city in which they were popularized. However, even in Vietnam, “a bánh mì for breakfast” implies a meat-filled sandwich for breakfast, not just bread.

    A folk etymology claims that the word bánh mì is a corruption of the French pain de mie, meaning soft, white bread.  However, bánh or its Nôm form 餅 has referred to rice cakes and other pastries since as early as the 13th century, centuries before French contact.

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    banh mi

    This banh mi sandwich recipe is a little bit different from the traditional banh mi recipe as we are going to use beef tapa as our meat.  Think this way, Vietnamese cuisine in fusion with Filipino cuisine. Beef tapa is often served tapsilog style (tapa, fried rice and fried egg).  This recipe shows us a different way to serve beef tapa.  We need to cook the beef tapa in advance prior to preparing this sandwich.  Check out the beef tapa recipe HERE.

    Ingredients:

    • 500 grams cooked beef tapa (recipe is HERE)
    • Baguette (or any similar bread)
    • Pickles
    • Soy Dressing

    Pickles Ingredients:

    • 1 pc small Carrot, finely julienned
    • 1 pc small White Radish, finely julienned
    • 8 tbsp White Sugar
    • 1 cup Cane Vinegar
    • 1 pc Red Chili, chopped

    Soy Dressing Ingredients:

    Instructions:

    1.  Cook the beef tapa as in the recipe found HERE.

    2.  Prepare the pickles:

    • In a bowl, mix the cane vinegar, white sugar, and red chili until the sugar is dissolved
    • Add the carrots and radish
    • Chill for an hour or more

    3.  Prepare the soy dressing:

    • Combine mayonnaise, liquid seasoning, onions, bird’s eye chili, and garlic in a mixing bowl
    • Chill for at least an hour

    4.  Assemble the sandwich:

    • Slice the bread in the middle, lengthwise
    • Lightly-toast the bread
    • Line the insides of the toasted bread with soy dressing
    • Add and distribute evenly the cooked beef tapa
    • Top the tapa with the pickles

    5.  Serve with potato chips

    banh mi

    Beef Tapa Banh Mi

    This banh mi sandwich recipe is a little bit different from the traditional banh mi recipe as we are going to use beef tapa as our meat. Think this way, Vietnamese cuisine in fusion with Filipino cuisine. Beef tapa is often served tapsilog style (tapa, fried rice and fried egg). This recipe shows us a different way to serve beef tapa. We need to cook the beef tapa in advance prior to preparing this sandwich.

    • 500 grams cooked beef tapa
    • Baguette (or any similar bread)
    • Pickles
    • Soy Dressing

    Pickles

    • 1 pc Carrot (small, finely julienned)
    • 1 pc White Radish (small, finely julienned)
    • 1 cup Cane Vinegar
    • 8 tbsp White Sugar
    • 1 pc Red Chili (chopped)

    Soy Dressing

    • 2 pcs Red Onions (small, sliced)
    • 1 pc Bird’s Eye Chili (to taste, chopped)
    • 3 tbsp Knorr Liquid Seasoning
    • 1 cup Lady’s Choice Real Mayonnaise

    Cook the beef tapa.

    Prepare the pickles:

    1. In a bowl, mix the cane vinegar, white sugar, and red chili until the sugar is dissolved

    2. Add the carrots and radish
    3. Chill for an hour or more

    Prepare the soy dressing:

    1. Combine mayonnaise, liquid seasoning, onions, bird’s eye chili, and garlic in a mixing bowl

    2. Chill for at least an hour

    Assemble the sandwich:

    1. Slice the bread in the middle, lengthwise

    2. Lightly-toast the bread

    3. Line the insides of the toasted bread with soy dressing
    4. Add and distribute evenly the cooked beef tapa
    5. Top the tapa with the pickles

    Serve with potato chips

    Other recipes may be found HERE

    This recipe also appears at So Yummy! So Easy!

  • Beef Tapa | Filipino Beef Tapa Recipe

    Beef tapa is a type of cured meat of thin slices of tender beef.  Filipinos prepare beef tapa by using thin slices of meat. The meat is cured with salt and spices as a preservation method.  Beef tapa is often cooked fried.  Beef tapa is a popular breakfast that is usually served with fried egg and fried rice. The combination of fried beef tapa, fried egg and fried rice is Tapsilog. That is short for TAPa, SInangag (fried rice), ItLOG (egg).

    beef tapa

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    This is how (Beef Tapa) Tapsilog is normally served:

    beef tapa

    Kguirnela at English Wikipedia, Tapsilog, CC BY-SA 3.0

    Did you know that this Beef Tapa Recipe can be used as the base protein for other meals?  Watch out for the recipes for the two meals shown below:

    beef tapa
    Aglio Olio Pasta with Beef Tapa and Poached Egg
    beef tapa
    Beef Tapa Banh Mi

    Ingredients:

    Instructions:

    1. Combine the Knorr Liquid Seasoning, cracked black pepper, brown sugar, half of the minced garlic, Knorr Rostip Chicken Seasoning Powder, chili flakes, and Knorr Tamarind Soup Base in a bowl.  You may adjust the seasonings according to your preferred taste.
    2. Pour this marinade over the beef and marinate for a minimum of an hour or overnight in the chiller.
    3. To cook the marinated beef, heat the oil in a saute pan.  I used a Cuisinart Chef’s Classic Stainless 5-1/2-Quart Saute Pan and it looks like this:
    4. Saute the other half of the minced garlic until fragrant.
    5. Add the marinated beef and cook until it is cooked through and the sauce has reduced enough to glaze it.
    6. Garnish with garlic chips and spring onions.

    beef tapa

    Beef Tapa | Filipino Beef Tapa Recipe

    Beef tapa is a type of cured meat of thin slices of tender beef.  Filipinos prepare beef tapa by using thin slices of meat. The meat is cured with salt and spices as a preservation method.  Beef tapa is often cooked fried.  Beef tapa is a popular breakfast that is usually served with fried egg and fried rice. The combination of fried beef tapa, fried egg and fried rice is Tapsilog. That is short for TAPa, SInangag (fried rice), ItLOG (egg).

    • 1 tsp Cracked Black Pepper
    • 2 1/2 tsp Brown Sugar
    • 4 tsp Garlic (minced)
    • 1 1/2 tsp Chili Flakes
    • 1/2 tsp Knorr Sinigang Sa Sampalok Mix
    • 1/2 kilo Beef Sirloin or Breakfast Steak (sliced into 1-inch pieces)
    • 1/4 cup Canola Oil
    • 1 1/2 tbsp Garlic Chips
    • 1 1/2 tbsp Spring Onions (finely chopped)
    • 1 tbsp Knorr Liquid Seasoning
    • 1/2 tsp Knorr Rostip Chicken Seasoning Powder

    1. Combine the Knorr Liquid Seasoning, cracked black pepper, brown sugar, half of the minced garlic, Knorr Rostip Chicken Seasoning Powder, chili flakes, and Knorr Tamarind Soup Base in a bowl. You may adjust the seasonings according to your preferred taste.

    2. Pour this marinade over the beef and marinate for a minimum of an hour or overnight in the chiller.
    3. To cook the marinated beef, heat the oil in a saute pan.
    4. Saute the other half of the minced garlic until fragrant.
    5. Add the marinated beef and cook until it is cooked through and the sauce has reduced enough to glaze it.
    6. Garnish with garlic chips and spring onions.

    Other recipes may be found HERE.

    This recipe also appears in So Yummy! So Easy!

  • Shawarma Rice

    Shawarma Rice

    Shawarma Rice is a Pinoy food trip favorite.  Shawarma is a perfect comfort food.  Eating shawarma in pita is very common particularly when you are outside, like in malls.

    shawarma riceMixing all that beef, sauce, and vegetables with your rice is more satisfying.  Shawarma stands have made sure to please the Filipino palate by serving this Middle-Eastern beef with rice. So why not make it at home for some guilty pleasures?  This shawarma rice recipe is a complete meal on its own but you can also pair it with grilled vegetables for a mediterranean inspired meal.  I used cucumber but you could replace it with lettuce or use both!

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    INGREDIENTS

    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground turmeric
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 cup plain yogurt
    • 1 kilo beef, (use sirloin cut), sliced thinly
    • 2 tablespoons vegetable oil
    • steamed rice,  to serve
    • 1 piece cucumber, diced
    • 4 pieces tomatoes, sliced and seeded
    • 3 pieces white onion, sliced

    INSTRUCTIONS

    1. Combine cumin, turmeric, salt, pepper, and yogurt in a bowl. Add beef and toss to combine.
    2. Heat oil in a skillet over medium heat.
    3. Sauté beef, then add marinade and simmer for 10 minutes or until sauce is reduced by half.
    4. Get rice ready in a serving bowl.
    5. Top with cucumber, tomatoes, and onions.
    6. Arrange beef on top of vegetables.
    7. Drizzle with remaining sauce.
    8. Serve immediately.

    shawarma rice

    Shawarma Rice

    steamed rice, to serve

    • 1 kilo sirloin beef (sliced thinly)
    • 1 pc cucumber (diced)
    • 4 pcs tomatoes (sliced and seeded)
    • 3 pcs white onion (sliced)
    • 1 tsp ground cumin
    • 1/2 tsp ground turmeric
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1 cup yogurt (plain)
    • 2 tbsp vegetable oil
    • steamed rice (to serve)

    1. Combine cumin, turmeric, salt, pepper, and yogurt in a bowl. Add beef and toss to combine.

    2. Heat oil in a skillet over medium heat.

    3. Sauté beef, then add marinade and simmer for 10 minutes or until sauce is reduced by half.

    4. Get rice ready in a serving bowl.

    5. Top with cucumber, tomatoes, and onions.

    6. Arrange beef on top of vegetables.

    7. Drizzle with remaining sauce.

    8. Serve immediately.

     

    Related articles HERE.

  • How To Cook Pochero

    How To Cook Pochero

    How to cook Pochero? Pochero is a Filipino stew dish that was inherited from the Spanish. In Spain, they call it Puchero and is also prepared in Mexico and other South American countries.  Pochero consequently reached the Philippines during the Spanish colonial period of our history.  The Spanish word puchero means stewpot in English.  Pochero is almost the same as the Spanish dish called cocido but does not use colorants like paprika.

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    Pochero is a stew of meat, vegetable, root crops and legumes.  In Andalusia, Spain, they considered this as peasant stew in the old times. This is because the meat usually used were from the cheapest cuts of pork, beef and chicken.   The vegetables often used where whatever was in season.  It certainly is not a peasant stew anymore!

    How To Cook Pochero

    What makes the Filipino Pochero different in contrast to the Spanish Cocido?

    Unlike in Spain, the Filipino Pochero is different because it uses tomato sauce rather than paprika.  But what sets it apart from other tomato-based stews?  It is because ripe plantain banana or ‘saba’ is a must.  Without a plantain, it it is not a pochero.  First of all, the plantain adds a natural sweetness to the dish. Secondly, plantain helps in producing the interesting flavor of the stew. Thirdly, Filipinos probably added plantain in pochero because it is very common in the Philippines and is easily available.  The plantain therefore makers pochero a uniquely Filipino dish.

    The meat usually used in pochero is beef.  Likewise, pork and chicken are ok to use too.  Similarly, some people combine the meats but I would rather use only one kind.  I remember my Uncle Jinggoy and his beef pochero.  He usually boils the beef first and sets aside the broth to make a soup out of it. Then he adds some of the vegetables like cabbage and green beans.  He then serves the dish with an eggplant relish that has vinegar and loads of garlic in it!

    How to cook pochero?  Simple!  Just ry this simple pochero recipe and I am almost sure your family will love this!  It is certainly an easy pochero recipe and above all tastes so good!

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    How To Cook Pochero

    Ingredients:

    • 1/2 kilo meat cubed (chicken, beef, or pork)
    • 1 bunch bok choy (pechay)
    • 1 small cabbage, quartered
    • 1 large plantain (saba) banana (ripe), chopped
    • 100 grams long green beans
    • 1 medium sized potato, cubed (sweet potato optional)
    • 2 medium tomatoes, diced.  You can also use canned tomatoes like THIS.
    • 1 medium onion, diced
    • 1 teaspoon garlic, minced
    • 1 tablespoon whole pepper corn
    • 2 tablespoons cooking oil
    • 1 small can tomato sauce
    • 1 cup chick peas (garbanzos)
    • 1 cup water
    • 1 chicken cube
    • Salt and Pepper to taste
    • Sugar to taste

    Instructions:

    1. Heat cooking oil in a cooking pot.
    2. Sauté garlic, onions, and tomatoes.
    3. Add meat and cook until the color turns light brown.
    4. Add-in chicken cube, whole pepper corn, and tomato sauce. Stir.
    5. Add water and let boil. Simmer until meat is tender (about 30 to 40 minutes).
    6. In a separate frying pan, fry potatoes and saba until golden light brown. Set aside.
    7. Add-in potato, saba, and chick peas. Cook for 5 to 7 minutes.
    8. Add cabbage and long green beans. Cook for 5 minutes.
    9. Stir-in the bok choy. Cover the pot and turn off the heat.
    10. Let the residual heat cook the bok choy (about 5 minutes).
    11. Season with salt, pepper and sugar according to desired taste.
    12. Transfer to a serving plate and serve with rice, eat the Filipino way and enjoy!

     

    How To Cook Pochero

     

    Pochero

    Pochero is a Filipino stew dish that was inherited from the Spanish. It is called Puchero in Spain and is also prepared in Mexico and other South American countries.

    • 1/2 kilo meat (cubed (chicken, beef, or pork))
    • 2 pcs medium tomatoes (diced)
    • 1 pc medium onion (diced)
    • 1 tsp garlic (minced)
    • 1 tbsp whole pepper corn
    • 1 small can tomato sauce
    • 1 cup chick peas (garbanzos)
    • 1 pc plantain banana (ripe) (large , chopped)
    • 1 pc potato (medium sized, cubed (sweet potato optional))
    • 1 pc cabbage (small, quartered)
    • 100 grams long green beans
    • 1 bunch bok choy (pechay)
    • 1 cup water
    • 2 tbsp cooking oil
    • 1 pc chicken cube
    • Salt and Pepper to taste
    • Sugar to taste

    1. Heat cooking oil in a cooking pot

    2. Sauté garlic, onions, and tomatoes.

    3. Add meat and cook until the color turns light brown.

    4. Add-in chicken cube, whole pepper corn, and tomato sauce. Stir.

    5. Add water and let boil. Simmer until meat is tender (about 30 to 40 minutes).

    6. In a separate frying pan, fry potatoes and saba until golden light brown. Set aside.

    7. Add-in potato, saba, and chick peas. Cook for 5 to 7 minutes.

    8. Add cabbage and long green beans. Cook for 5 minutes.

    9. Stir-in the bok choy. Cover the pot and turn off the heat.

    10. Let the residual heat cook the bok choy (about 5 minutes).

    11. Season with salt, pepper and sugar according to desired taste.

    12. Transfer to a serving plate and serve with rice, eat the Filipino way and enjoy!

    Other recipes may be found HERE.

  • How To Cook Homemade Salisbury Steaks

    How To Cook Homemade Salisbury Steaks

    Homemade Salisbury Steaks is a dish made from a blend of ground beef and other ingredients and is usually served with gravy or brown sauce.

    The gravy and spices added to plain ground beef patties converts it to a meal that is easy to love. You can use packaged dry gravy mix (as in the recipe) to keep the meal quick and simple to do. Then make some homemade mashed potatoes.   Instant mashed potatoes work well too.

    The ingredients needed to make your own homemade Salisbury Steaks are not hard to find. You just need ground beef and other items found in your fridge and pantry. Dinner can be on the table in no time at all.

     

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    Homemade Salisbury Steaks

    Ingredients:

    • 1 kilo uncooked ground beef
    • 3 tablespoons Worcestershire sauce (or more if you desire)
    • 1 teaspoon garlic powder
    • 1 dash salt and pepper
    • 2 cups beef gravy

    Instructions:

    1. Take a cookie sheet and cover it with foil, pre heat oven to 350-375°F.
    2. Get your hands dirty! In a large mixing bowl add ground beef, Worcestershire sauce, garlic powder, salt and pepper to taste.
    3. Mix well with your hands. Make patties according to the size you want. Place patties on foiled cookie sheet.
    4. Bake until done to your preference (for well done-30 minutes or so).
    5. When patties are done, make gravy according to package instructions. Pour brown gravy on top and enjoy with some mashed potatoes!

    Homemade Salisbury Steaks

    Homemade Salisbury Steak

    Salisbury steak is a dish made from a blend of ground beef and other ingredients and is usually served with gravy or brown sauce.

    • 1 kilo ground beef (uncooked)
    • 3 tbsp Worcestershire sauce
    • 1 tsp garlic powder
    • 1 dash salt
    • 1 dash pepper
    • 2 cups beef gravy
    1. Take a cookie sheet and cover it with foil, pre heat oven to 350-375°F.
    2. In a large mixing bowl add ground beef, Worcestershire sauce, garlic powder, salt and pepper to taste. Mix well with your hands. Make patties according to the size you want. Place patties on foiled cookie sheet.
    3. Bake until done to your preference (for well done-30 minutes or so).
    4. When patties are done, make gravy according to package instructions. Pour brown gravy on top and enjoy with some mashed potatoes!

    Other recipes may be found HERE.

    Check out this post about OVENS.  You will learn some interesting stuff HERE.

    Try out this recipe and let me know what you think about it by commenting below.  Thanks!

    Homemade Salisbury Steaks

    Featured image:  By kawanet [CC BY 2.0], via Wikimedia Commons
    First Image: User Bengt B on sv.wikipedia [CC BY-SA 3.0], via Wikimedia Commons
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