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Swedish Meatballs Recipe


  • 1 cup panko bread crumbs
  • ½ cup warm milk
  • 4 tablespoons unsalted butter
  • 1 large onion, diced
  • 2 teaspoons kosher salt, more as needed
  • 1 tablespoon brandy
  • 1 ½ tablespoons all-purpose flour
  • 1 cup beef or chicken broth, low sodium or homemade
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard, optional
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 large eggs
  • 2 garlic cloves, grated on a Microplane or minced
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • Pinch cloves
  • Extra-virgin olive oil, as needed for drizzling
  • Chopped fresh parsley or dill, for garnish


  1. In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
  2. In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
  3. Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you’re using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
  4. To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
  5. Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans’ positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.

Easy Noodle Bake Recipe


  • 1/2 lb. ground beef
  • 1/2 cup chopped onion
  • 1-1/2 cups uncooked egg noodles (I used medium)
  • 1 cup frozen vegetables of your choice (I used chopped broccoli)
  • 10 oz. can of cream of mushroom soup
  • 1/4 cup milk
  • 1/2 cup water
  • 1 cup shredded colby/jack cheese


  1. Saute onion with a little olive oil until translucent.
  2. Add ground beef and cook thoroughly, seasoning with salt and pepper to taste, drain excess fat, set aside.
  3. Spread uncooked noodles evenly in bottom of prepared baking dish.
  4. Top with cooked beef and the vegetables.
  5. Whisk soup, milk and water together.
  6. Pour over vegetables.
  7. Top with cheese.
  8. Cover dish with foil sealing well.
  9. Bake at 375 degrees for 30 minutes.
  10. Serve hot with a side salad if desired.

Slow-Cooker Beef and Broccoli Recipe


  • 2 pounds sirloin steak or boneless beef chuck roast, thinly sliced
  • 1 cup beef broth
  • ½ cup low-sodium soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon sesame oil
  • 4 garlic cloves, minced
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • 1 head of broccoli, cut into florets
  • White rice, cooked, to serve


  1. In a slow cooker, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and garlic.
  2. Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.
  3. After 4 hours, whisk together cornstarch and water in small bowl. Add this to the slow cooker and stir to mix well. Add the broccoli and gently stir to combine.
  4. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
  5. Serve over warm white rice.

H&F Cheeseburger Recipe

Ingredients for 4 burgers

  • 1 pack H&F hamburger buns, available at H&F Bakery
  • 1 jar H&F bread and butter pickles, available at H&F Burger in Ponce City Market
  • 1 pack Kraft American Singles
  • 1 large red onion
  • 1 pound grass-fed ground chuck (85/15 blend)
  • 1 pound grass-fed double-ground brisket
  • Butter, melted
  • Kosher salt

Special Equipment

  • Black+Decker Griddle
  • Mandoline

H&F Cheeseburger Recipe


  1. Ask your butcher for 1 pound each of grass-fed ground chuck (85/15 blend) and grass-fed ground brisket. I went to Whole Foods, which made me buy 2 pounds of brisket since they had to grind it to order (ground chuck was ready in the meat case). Tell them you want the brisket passed through the grinder twice for a finer texture.
  2. Each patty is a 50/50 blend of chuck and brisket. First divide each of the meats into 16 even-sized balls. Combine one ball from each to make eight larger balls. Gently press into thin patties. The diameter of each patty should be slightly wider than the hamburger bun.
  3. Half an onion and shave into thin slivers using a mandoline. Set aside.
  4. Heat griddle to 400ºF. Butter the inside of the buns thoroughly, from edge to edge, and toast on griddle until crisp. Set aside.
  5. Season all of the patties with 1/2 teaspoon salt. Immediately place on hot griddle, salt-side down, and gently press with a spatula to set the shape and adhere the meat to the metal for maximum caramelization.
  6. Cook until the juices start to push through the surface of the patty, about 2 minutes. Flip, then add a few slices of onion to half the patties. Top all patties with American cheese. Once cheese begins to melt and enrobe the patty, about 20 seconds, create your double stack, placing the cheese-only patties on top of those with onions. Transfer to toasted buns. Top with 3 butter pickles. Serve.

Spicy Asian Beef & Snow Pea Soup Recipe


  • Vegetable oil cooking spray
  • 1 lb grilling steak
  • 1 cup whole baby carrots, cut into thin strips
  • 4 oz fresh snow peas, cut into thin strips
  • 1 medium onion, cut in half and sliced
  • 3 cloves garlic, minced
  • 1 tbsp minced fresh ginger root
  • 1 box Beef Broth
  • 1 tbsp reduced sodium soy sauce,
  • 1/4 tsp red pepper flakes
  • 2 cups hot cooked jasmine rice or Chinese-style noodles, cooked without salt

Spicy Asian Beef & Snow Pea Soup Recipe


  1. Spray a 12″ (30 cm) skillet with cooking oil spray. Heat over medium-high heat for 1 minute. Add beef and cook until beef is well browned,stirring often. Remove beef from skillet with slotted spoon.
  2. Add carrots,peas,onion,garlic and ginger to skillet. Cook and stir until vegetables are tender-crisp.
  3. Stir broth,soy sauce,red pepper flakes into skillet. Heat to a boil. Return beef to skillet and reduce heat to low. Cook for 5 minutes.
  4. Spoon 1/3 cup (75 mL) rice into each of 6 serving bowls. Divide soup mixture among bowls.

Recipe tips

For a change of pace from regular rice,give jasmine rice a try. This type of rice,from Thailand,is aromatic and has a unique nut-like flavour.

Pho (Vietnamese Beef Soup) Recipe


  •   4 lb Beef shin with bones or 2 medium oxtails, cut up.
  • 1 md Onion, unpeeled
  • 5 Slices fresh ginger
  • 1 Piece star anise
  • 1 t Salt
  • 2 1/2 tb Chinese fish sauce
  • 1 Bundle medium Chinese vermicelli
  • Boiling water
  • 1/2 lb Leftover cooked sirloin (or beef tenderloin or eye chuck), thinly sliced
  • 3 Scallions, chopped
  • Fresh cilantro sprigs
  • Pepper
  • Fresh chiles, sliced


  1. Boil beef (with bones) or oxtails in 3 qts cold water. Skim off foam and fat. Cover and simmer for 4 hours.
  2. Broil onion until flesh is soft, turning often. Peel.  Add onion, ginger, anise, salt, and fish sauce to beef broth just before it has finished simmering.
  3. Also just before beef broth finishes simmering, drop  vermicelli into a pot of boiling water. Cook 8 minutes, remove from water, rinse in cold water, and  drain.
  4. Divide vermicelli into three equal portions and place in 3 individual serving bowls.
  5. Divide beef into 3 equal portions and place on top of vermicelli in the bowls. Garnish each bowl with scallions and 2 or 3 fresh cilantro sprigs.
  6. Strain broth, reserving beef and flavorings. Pour one cup broth over contents of each bowl. Sprinkle with pepper and chiles. Serve immediately.
  7. Reserved beef,  flavorings, and extra broth can be eaten separately

Restaurant Review: Ace Burger YXE

One of the best parts about Saskatoon is running into the Ace Burger Food Truck when you are out and about.  I’ve had Ace burgers a few times now and each time was great! The Ace Burger is a cheeseburger with bacon, greens, tomato and red onion nestled in a fresh home style bun along with Siracha mayo.  It is one of, if not the best burger available in Saskatoon.  Not only can you get it all summer long via the Ace Burger food truck, you can get it at The Congress Beer House all year long.

You can find the Ace Burger food truck at local Saskatoon events like The Fringe, SaskTel Jazz Festival, and daily on the Snack Map app that is downloadable from from the Google Play and Apple app stores for free.

Ace Burger YXE Menu, Reviews, Photos, Location and Info - Zomato

Big Mac Salad Recipe

Jordon loves Big Macs but since he started chemotherapy, he can’t keep down a lot of breads.  So this easy to make salad means he can enjoy a Big Mac again and I can premake it and have some ready when he is.


  • 1 pound ground beef
  • 2 teaspoons Montreal steak seasoning
  • 6 cups torn iceberg lettuce
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup salad croutons
  • 1 medium tomato, chopped
  • 1 small onion, halved and thinly sliced
  • 1/2 cup dill pickle slices
  • Thousand Island salad dressing


  1. In a large bowl, combine beef and steak seasoning, mixing lightly but thoroughly. Shape into twenty 1/2-in.-thick patties. Grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°.
  2. In a large bowl, combine lettuce, burgers, cheese, croutons, tomato, onion and pickles. Serve with salad dressing.
    Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°. Yield: 4 servings.

Barley-Beef Soup Recipe


  • 12ounces beef or lamb stew meat, cut into 1-inch cubes
  • 1tablespoon cooking oil
  • 414 ounce cans lower-sodium beef broth
  • 1cup chopped onion (1 large)
  • 1/2cup chopped celery (1 stalk)
  • 1teaspoon dried oregano or basil, crushed
  • 1/4teaspoon black pepper
  • 2cloves garlic, minced
  • 1bay leaf
  • 1cup frozen mixed vegetables
  • 114 1/2 ounce can diced tomatoes, undrained
  • 1cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato
  • 2/3cup quick-cooking barley


  1. In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).
  2. Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
  3. Makes 8 servings (11 cups)


Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Stroganoff Sandwich Recipe


  • 1 ea French Bread; Loaf, Unsliced       

  • 1 tb Worcestershire Sauce
  • 1 1/2 lb Ground Beef; Lean
  • 1 x  Salt & Pepper; To Taste
  • 2 tb Onion; Grated
  • 2 ea Tomatoes; Md. Chopped
  • 1 1/2 c  Cheddar, Md. Sharp, Grated
  • 1 ea Green Pepper; Bell, Seed and chop 1 medium Green Bell Pepper.
  • 1 c  Sour Cream


  1. Slice the bread lengthwise. Lightly butter the bread and wrap in foil. Bake at 350 degrees F for 15 minutes.  Brown the meat and drain the excess fat.  Add the onion, and cook until the onion is transparent.  Remove fro
    the heat and add the sour cream, Worcestershire sauce, salt and pepper.
  2. Remove the bread from the oven and spread the meat mixture on each half. Arrange the chopped tomatoes and chopped green pepper on top of the meat mixture and top with the grated cheese.  Place back in the oven and bake only until the cheese is melted.  Serve hot.