Salisbury Steak, Meatloaf, Pate Chinois and more great beef recipes

8 Hamburger Patties
2 tablespoons oil
2 diced onions
1 diced green pepper and/or 1 red pepper and/or sliced mushrooms
1 Litre brown gravy

Brown hamburger patties, oil, diced onions, in frying pan on High; about 3 minutes per side.
Remove meat from pan and add onions/peppers to brown gravy.
Portion into bags or individual pans
Remove from freezer, add 1 cup water per 2 patties, heat from frozen at 350, covered, for about 40 minutes. Remove cover and heat on Broil or "high" until you see the sauce bubbling furiously for at least 1 minute. Remove from heat and serve.

2 Kg medium or Lean Ground beef
2 onions, diced
2 Cups bread crumbs
2 eggs
1 1/4 Cup Milk/ 1 Can Mushroom Soup/ 1 Can Diced/Spiced Tomatoes
2 tablespoons salt
1 teaspoon pepper - Season to taste

Mix everything together and portion into 2 or 4 roasting pans.
Freeze and bake in the oven from frozen at 325 for about an 70 minutes or until brown.

When I moved to Quebec one of the staples was Shepherd's Pie. But when I said; please sir, can I have some more... the server did not know what I was talking about. Seems like they called it Pâte Chinois over there. OK, so... Chinese Pasta??? (this being the literal translation...). When I inquired as to why it was called Pâte Chinois instead of Shepherd's Pie they said that the difference; (and why it tasted so good that I wanted some more...) was that they fry the beef in Soya Sauce. Ahhh.... Try it; it works; giving a nice flavor and brown finish to the meat.

To get a nice golden brown crust on your potatoes simply whisk 2 eggs (warmed to room temperature) in a small bowl and spread accross the top by hand or with a brush. When baked the egg will turn brown and give a nice crust.

1 Kg medium or Lean Ground beef
2 Onions
1 tablespoon salt
1 teaspoon pepper
4 tablespoons (or more) Soya Sauce
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2 cans corn niblets
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8 white potatoes
4 tablespoons butter
1 tablespoon salt
1/2 cup milk
1 egg
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2 egg whites
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Peel and boil potatoes. While this is happening brown the meat in a frying pan, with onions, salt, pepper and Soya Sauce. Drain fat and pat down with paper towel to remove excess grease. Portion into 2-4 baking pans. Remove corn from can and rinse under cold water to remove excess salt. Cover beef with corn niblets. In a separate bowl mash potatoes, butter, sale, milk and egg until fluffy. Cover corn in baking pans. In a small bowl quickly whisk 2 egg whites. Cover potato top with thin layer of egg white by hand or brush. Freeze.
Remove from freezer and heat in oven at 325 for about an hour. To make the crust very brown at the last moment turn the oven on "broil/grill" and leave the oven door open (giving the oven enough oxygen to brown, not burn) until toasty brown. Remove from heat and let stand for 5 minutes before serving. Will be very hot under potato covering.

1 Kg stewing beef
2 Diced onions
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4 tablespoons beef stock
1 Diced Carrot
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2 Peeled and Diced Potatoes
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2 Cups small cut green or yellow beans
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2 Tablespoons cornstarch mixed in 1 cup water

Roll beef in flour, pepper and salt. Brown lightly in a large frying pan with onions. Add meat to a large sauce pot with about twice as much water as meat. Add beef stock and carrots. Simmer for about 20 minutes and add potatoes. Simmer for another 20 minutes and add beans. Add cornstarch and bring to a boil for 1-2 minutes, stirring constantly. Remove from heat and continue stirring for the next 2 minutes or until smooth. Cool, portion and serve.

The idea is to by a complete eye of round (about $15-30.00) and take a meat tenderizing hammer and soften up the outside of the loin and roll in a mixture of:

1 cup ground black pepper
3 tablespoons salt
1 tablespoon garlic powder

Roll the meat in the dry ingredients until they are well worked into the meat. Take a sharp knife and slice into 1/2 to 1 inch steaks.. Separate and freeze individually. Remove from freezer, defrost and pan-fry; searing on high heat both sides then cooking on medium heat, covered until done.

To get the authentic effect you should buy flank steak and garnish with sesame seeds.

1 kg flank steak sliced across the grain into 1 inch long strips
6 tablespoons oil
4 tablespoons Soya Sauce
Dash ground pepper
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2 cups oil
4-8 slices ginger to taste
1 teaspoon crushed garlic
1/2 cup strips of orange peel
2 teaspoons dried chili peppers (to taste)
Garnish with sesame seeds
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In a hot fry pan add oil, and garlic; when hot steak and soya sauce (be careful! It will splatter !!!) Brown beef on both sides, about 3 minutes each. Remove from pan and drain on paper towel.
In a separate pot or in another bowl combine the other ingredients. Portion into bags and freeze.

Remove from freezer, and fry on medium heat in a heavy frying pan or add 1/2 cup water per 500g beef to roasting pan, heat from frozen at 350, covered, for about 35 minutes. Remove cover and heat on 425 for another 5-10 minutes or until you see the sauce evaporating fully. Remove from heat and let stand for 5 minutes. Garnish with sesame seeds and Soya sauce.

1 kg Medium Ground Beef (medium has more fat/flavor than lean...)
1 Green Pepper
1 Red Pepper
1 Cooking Onion
4 Green Onions (optional, otherwise use extra finely diced cooking onion... )
1 small can drained kidney beans
1 large can crushed seasoned tomatoes
1 or 2 pouches Taco/Burrito mix
4 cups (or more...) grated mozzarella/cheddar or jack cheese
8 (or more...) Flat Tortilla shells

Dice 3/4 green pepper
Dice 3/4 red Pepper
Dice Onion
Add green and red peppers, onion and beef to a large fry pan. Cook until brown. Add Taco/Burrito mix and stir constantly for 2 minutes.
Remove from heat and cool.
In a cake-style pan place enough tortilla shells to cover the bottom of the pan.
Add beef mixture on top of tortilla shells
Add a layer of kidney beans
Add some crushed tomatoes to cover; moist but not drenched.
Add another layer of tortilla shells
Dice very fine the balance of the peppers and green onions and sprinkle on tortilla shells
Add some crushed tomatoes, enough to moisten but not drown.
Cover generously in grated mozzarella/cheddar or jack cheese

Bake at 350 for 20 minutes if fresh at room temperature. If freezing for service later suggest using microwave/oven-safe dishes and removing from freezer, defrost for 15 minutes and warm as above. Or directly from freezer, heating at 325 for about 40 minutes from frozen.

They don't call it
Mexican Lasagna for nothing....


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