a little of each

A family's cookbook

Sauerbraten April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:18 pm
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Serve with spaetzle, egg noodles or mashed root vegetables.



3 Tbl pickling spice

2 onions, sliced

1 carrot, sliced

1 cup water

1 cup dry red wine

1 cup Burgundy

1 Tbl salt

½ tsp pepper

2 bay leaves

4 lbs sirloin tip roast

3 Tbl vegetable oil

¼ cup all-purpose flour

1 Tbl sugar

¾ cup gingersnaps, crushed



Tie pickling spices in a cheesecloth bag. Combine spice bag and next eight ingredients (onion through bay leaf) in a shallow dish or a large heavy-duty plastic bag; add roast. Cover or seal and chill for eight hours, turning occasionally. Remove roast from marinade, reserving marinade. Brown roast in hot oil in a Dutch oven. Remove roast, reserving drippings in pan. Whisk flour and sugar into reserved drippings and cook over medium-high heat, whisking occasionally for two minutes or until browned. Gradually stir in reserved marinade. Return roast to pan; bring mixture to a boil. Cover, reduce heat and simmer 2 ½ hours. Discard spice bag and bay leaves. Remove roast, reserving drippings in pan, slice and keep warm. Stir gingersnaps into reserved drippings in Dutch oven; simmer, stirring constantly for two minutes. Pour mixture through a colander into a bowl. Press the vegetables through colander with back of a spoon. Serve gravy with roast.



Filed under: Main Dishes — alittlemoreofeach @ 8:16 pm
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This recipe started as a Cook’s Illustrated recipe, but Adam tweaked and tinkered until he came up with this version. He likes to double the glaze and reserve half of it. He then reduces the reserved half over low heat while the loaf is cooking to serve as a sauce with the loaf. The curry powder he uses is a sweet Middle Eastern variety.



Meatloaf Ingredients:

6 oz box of Caesar/Garlic croûtons

¼ tsp cayenne pepper

¼ tsp chipotle pepper

½ tsp black pepper

1 tsp chili powder

1 tsp dry thyme

1 small onion, roughly chopped

1 small red bell pepper, seeded and roughly chopped

1 carrot, peeled and roughly chopped

3 cloves garlic

1 russet potato, partially cooked and cubed

3 lbs lean ground beef

1 ½ tsp salt

1 egg, slightly beaten


Glaze Ingredients:

½ cup ketchup

1 Tbl curry powder

1 Tbl honey

1/8 tsp Worcestershire sauce

1/8 tsp hot sauce



Preheat oven to 325. Combine croûtons, cayenne, chipotle, chili, black pepper, and thyme in a food processor until powder. Set aside. Combine onion, bell pepper, carrot, and garlic in a food processor until mashed. In a large bowl combine ground beef, salt, dry mixture, wet mixture and egg. Add potato until just incorporated. Place mixture on a rimmed cookie sheet, molding to form a somewhat flat loaf. Cook at 325 for 15 minutes. Meanwhile thoroughly combine the glaze ingredients in a small bowl. After 15 minutes, remove loaf from the oven and apply the glaze. Insert meat thermometer and return to the oven. Cook until center of loaf reaches 155F.


Mustard Glazed Corned Beef

Filed under: Main Dishes — alittlemoreofeach @ 8:13 pm
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1 (6 lb) corn beef brisket

1 medium onion, halved

1 celery stalk, chopped

1 large carrot, chopped

2 garlic cloves, halved

½ tsp peppercorns


For the sauce, combine:

2/3 cup brown sugar, packed

2 tsp prepared mustard

2 tsp ketchup



In a large Dutch oven four hours before serving, place all ingredients with enough water to cover the meat. Bring to a boil; cover and simmer for three hours or until meat is fork tender. Preheat oven to 350 degrees. Slice meat and arrange in an oven-safe dish. Spread sauce on meat and bake for 20 minutes.




Beef Burgundy

Filed under: Main Dishes — alittlemoreofeach @ 8:11 pm
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From Margaret Ann’s. Serves four to six.



3 slices bacon, chopped

3 Tbl butter, divided

8 oz mushrooms, sliced

1 cup frozen pearl onions, defrosted and drained (Bird’s Eye)

salt and pepper

2 lbs lean sirloin, 1” thick, trimmed and cut into 1” cubes

3 Tbl flour

1 cup burgundy wine

1 ½ cup beef stock

bouquet of 3 sprigs each of sage and thyme tied with kitchen string



12 oz wide egg noodles, cooked

2 Tbl butter

¼ cup fresh parsley leaves, about 2 handfuls

12 blades fresh chives, snipped or finely chopped



Add bacon to a skillet and cook until crispy. Remove the bacon with a slotted spoon. Add 1 ½ Tbl butter to the skillet. Add mushrooms and season with salt and pepper. Add onions and cook for about 5 minutes. Remove from pan to a plate. Add the remaining 1 ½ Tbl butter and melt. Add the meat and brown evenly. Add flour to the browned meat and cook for about two minutes. Add the wine and cook slowly, stirring. When the wine comes to a bubble add the stock and herb bouquet. Cover the pan and reduce the heat to medium. Cook covered for about 5 minutes. Remove lid and add the bacon, mushrooms and onions back to the pot. Simmer with top off until sauce thickens a bit. Season to taste and remove herb bouquet. Toss drained egg noodles with butter and herbs. Place in a shallow bowl or platter and top with beef burgundy.


Poopoo on Toast March 28, 2013

Filed under: Sandwiches — alittlemoreofeach @ 9:28 pm
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Don’t judge.  This is really and truly what we called this broiled ground sirloin sandwich when we were growing up.  And we loved it.


Spread some fresh ground sirloin on a slice of wheat bread. Sprinkle garlic salt on top of the meat. Place under the broiler for a few minutes, until meat is brown.



Hungarian Style Goulash March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 10:19 pm
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3 Tbl butter

6 medium onions, thinly sliced

2 pounds beef for stew, cut in 1-inch cubes

¼ cup paprika

1 tsp salt

8 oz sour cream

egg noodles or mashed potatoes



In hot butter cook onions until lightly browned. Add meat, salt and paprika. Add enough water to cover, reduce heat and simmer until meat is fork tender. About 1 ½ to two hours. Stir in eight ounces of sour cream just before serving. Serve with egg noodles or mashed potatoes.

Note:     Nana changed the recipe by flouring the beef before browning it. She also added carrots and sometimes potatoes about 30 minutes before the goulash finished cooking.


Oven Stew

Filed under: Soups and Salads — alittlemoreofeach @ 10:18 pm
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1 ½ lbs stew meat

2 cups canned whole tomatoes

1 cup celery, sliced

2 medium onions, sliced

6 carrots, chopped into chunks

1 tsp salt

2 tsp sugar

3 tsp tapioca

1 clove garlic

½ cup fresh bread crumbs



Combine all ingredients in an oven-safe container. Cover tightly and bake at 350 degrees for two hours and 30 minutes.


Belgian Beef Stew

Filed under: Soups and Salads — alittlemoreofeach @ 10:15 pm
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2 Tbl vegetable oil

2 cups onion, sliced

2 cloves garlic, crushed

2 Tbl vegetable oil

3 lbs beef, cut in 2” cubes

6 carrots, sliced

6 mushrooms, sliced

2 bay leaves

¼ tsp dried thyme

1 can beer

1 cup water

1 beef bouillon cube

1 tsp vinegar




Heat two tablespoons of vegetable oil in a Dutch oven. Sauté onion and garlic until soft and slightly browned. Remove and set aside. Heat two tablespoons of vegetable oil in a Dutch oven and brown beef on all sides, about 10 to 15 minutes. Add onion, garlic, carrots, mushrooms, bay leaves, thyme, pepper, beer, bouillon and water. Bring to a boil, then simmer for two hours. Remove bay leaves. Thicken the gravy with one tablespoon flour blended with ¼ cup water and vinegar. Add to stew and stir until thick and bubbly. Sprinkle with parsley. Serve with mashed potatoes.