Spaghetti Sauce

1 pound ground lean beef (or 1/2 pound mild Italian sausage & 1/2 pound ground beef)
1 small sweet onion (or 1/2 large), diced
1 T garlic, diced
1 green pepper, diced
1 large can tomatoes, diced
2 cans tomato sauce
1 t oregano
1 t basil
1 t thyme
1 T brown sugar, packed
1 t Worcestershire sauce
1 bay leaf
1 cube beef bouillon (or 1 t salt)

Brown ground beef and add remaining ingredients. Cook until flavors and well blended. Add extra of whichever seasonings you think are needed. You can place in a crock pot on low to keep warm while you cook the noodles or wait for company.

Serve with Caesar salad and garlic bread and Parmesan cheese.

Gluten-free Milanesa

Milanesa is a thin, delicious, Argentine, breaded beef steak. This, is the gluten-free variety. Click here for the original version.

8 thinly sliced beef steaks (pounded thin)
Lime juice
Salt
2 T milk
3 eggs, beaten
2 cups gluten-free rice 1-to-1 baking flour (Red Mill brand)
1 tsp chopped parsley (fresh is best)
2 cups almond flour/meal
Grapeseed oil for frying
lime wedges

Sprinkle each steak with lime juice and sprinkle with salt. Place them in a dish together and allow to sit for 5 minutes. Coat each steak lightly with a mixture of gluten-free flour, 1 t salt, and pepper. Dip steaks in mixture of eggs and 2 T milk. Dip steaks in mixture of almond meal, parsley, and 1 t salt. Fry each steak in oil until steak borders begin to brown, then flip and cook the other side. Should steaks be too thick, you can score the borders to avoid curling. Serve hot with lime wedges.

Mexican Pot Pie

Cornbread base:
2 boxes corn bread mix
2 eggs
2/3 milk
1 cup shredded cheddar cheese

Filling:
2 lbs ground beef sirloin
2 packages taco seasoning
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 small can tomato sauce
1 regular can diced tomatoes
1 small can green chilies
1-2 cups shredded cheddar cheese

Mix all ingredients for the cornbread base. Spray a 9 x 13 casserole dish with nonstick spray and pour cornbread mix in the bottom.

Brown beef sirloin with taco seasoning. Add all the rest of the ingredients except the cheddar cheese. Pour the beef mixture on top of cornbread base. Top with cheese.

Bake at 375 degrees for 45 minutes or until cornbread is done and filling is hot and bubbly.

Serve with sour cream.

Milanesa

Milanesa is a thin, delicious, Argentine, breaded beef steak. Click here for a gluten-free version.

8 thinly sliced beef steaks (pounded thin)
Lime juice
Salt
2 T milk
2 cups flour
3 eggs, beaten
1 tsp chopped parsley (fresh is best)
2 cups bread crumbs
Grapeseed oil for frying
lime wedges

Sprinkle each steak with lime juice and sprinkle with salt. Place them in a dish together and allow to sit for 5 minutes. Coat lightly with a mixture of flour, salt, and pepper. Dip steaks in mixture of eggs and 2 T milk. Dip steaks in mixture of bread crumbs, 1 t salt and parsley. Fry each steak in oil until steak borders begin to brown, then flip and cook the other side. Should steaks be too thick, you can score the borders to avoid curling. Serve hot with lime wedges. 

Steak Marinade

Steaks (Great with venison!)

1/2 c soy sauce (Use gluten-free soy sauce for a gluten-free dish.)

1/2 c olive oil

2 t lemon pepper seasoning

2 t garlic powder

1 t salt

Marinate for 2-3 hours

Broil or grill

Garlic & Herb Marinade

Steaks

1/2 c Worcestershire sauce (Use Lea & Perrins for a gluten-free variety.)

1/4 c olive oil

1/4 c apple cider vinegar

1/4 c chopped fresh basil or oregano leaves

2 T finely chopped garlic

1/4 t salt

Combine all ingredients.  Reserve 1/4 c; refrigerate.  Marinate steaks in refrigerator, turning occasionally 3-24 hrs.  Remove steaks; discard marinade.  Grill or broil, brushing with reserve marinade.  (Makes one cup of marinade.)

Sweet & Savory Country Marinade

Steaks

1/2 cup Worcestershire sauce (Use Lea & Perrins for a gluten-free variety.)

3 T brown sugar

3 T olive or veg. oil

3 T balsamic or red wine vinegar

1/4 t salt

Combine all ingredients.  Reserve 1/4 c; refrigerate.  With the rest, marinate steaks in refrigerator, turning occasionally 3-24 hours. Remove steaks; discard marinade.  Grill or broil, brushing with reserve marinade.  (This recipe makes one cup of marinade.)

Pulgogi

1/2 c green onion

1/2 c pineapple juice

1/4 c soy sauce (Or gluten-free soy sauce.)

2 T sesame oil

3 T brown sugar

1/2 t garlic

pinch of ground ginger

black pepper to taste

5 lbs beef, sliced into very thin strips, with fat removed

hot, cooked rice

Combine all ingredients and refrigerate overnight.  Fry in a very hot pan (do not cover when cooking.)  Serve with hot, cooked rice.

Beef or Chicken Gravy

Basic White Sauce
½ c chopped onion
1 t garlic, minced
1 T butter
1 cube or 1 t beef or chicken bouillon

Sauté onion and garlic in butter. Add white sauce ingredients to onion and garlic mixture and prepare sauce. After white sauce has thickened, add bouillon and mix thoroughly. Add more milk to thin as needed and heat through.

Cheesy Chip Dip

1 lb ground sirloin, browned and drained
1 jar salsa
8 oz Velveeta cheese, cubed
Tortilla chips

Mix together first 3 ingredients and melt in microwave or in a heavy saucepan. Serve with tortilla chips.

Beef Chimichangas

1 lb ground sirloin, cooked and drained
1 c cheddar cheese, shredded
2 T taco seasoning
1 c frozen peas
10-12 large flour tortillas, warmed
Hot oil for deep frying

Combine beef, cheese, seasoning and peas well. Spoon approximately ¼- ½ cup into a warm tortilla. (To warm, toast briefly on a griddle or wrap in a moist paper towel and microwave for 30-45 seconds.) Deep fry until golden brown. Drain on paper towels. Suggested sides: Mexican corn, Spanish rice and/or a salad.

Chicken or Beef Fajitas

1 lb chicken or beef
1-2 T olive oil
1 pkg fajita seasoning
½ c onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
Large flour tortillas, warmed
Suggested toppings: 1 medium chopped tomato , 1½ c chopped lettuce , 1 c cheddar shredded cheese, jalapeno slices, banana pepper slices, sour cream, salsa, etc.
Suggested Sides: Mexican corn or Spanish rice

Heat oil in a wok or iron skillet. Add chicken or beef and seasoning and cook through. Add onion and pepper slices and cook until crisp-tender. Serve with desired toppings in a warm tortilla. Serves 4-6.

Minestrone Soup

1 lb ground sirloin
½ c onion, diced
1 clove garlic, minced
1 T olive oil
2 carrots, chopped
2 stalks celery, chopped
1 (15 ½ oz can crushed or diced tomatoes)
2-3 cans beans (1 black, 1 chili, 1 kidney)
1 (8 oz) tomato sauce
1 t oregano
1 t basil
1 t thyme
1 bay leaf
½ t salt
¼ t black pepper
1 small package cheese filled tortellini

Brown ground sirloin (if you used a fattier ground beef, drain the grease). Separately, sauté onion and garlic in olive oil. Mix all ingredients and cook until carrots are crisp-tender and tortellini is done. Serves 8-10.

By S. E. Thomas

Chili

1 lb ground sirloin
½ c chopped onion
1 clove garlic, minced or crushed
2 (16 oz) cans tomatoes, crushed or diced
2 (15½ oz) cans beans (kidney, black or chili beans)
1 (8oz) can tomato sauce
¼ c dry red wine
1 T chili power
1-2 T brown sugar
1 t oregano
3/4 t basil
¾ t thyme
½ t black pepper
1 bay leaf
¼ t red pepper (optional)
½ t salt or one cube beef bouillon

Brown ground sirloin (if you used a fattier ground beef, drain the grease). Add remaining ingredients, mix well and heat through. If using a crock pot, cook on low for 3-6 hours.

By S. E. Thomas

Meat Loaf

Ingredients:
3 lbs lean ground beef
2 c fresh bread crumbs
1/3 c chopped onion
1 egg
2 T Worcestershire sauce
1 clove garlic, minced
1 t oregano
1 t salt
Ketchup (optional)

Directions:
Preheat oven to 350 degrees. Combine all ingredients in a bowl and mix well. Pack into an ungreased casserole dish or loaf pan. Bake for 1 hour. Top with ketchup and bake for an additional ½ hour. Serves 12.

Navajo Tacos (A.K.A. Indian Tacos)

Fried Bread
3 cups flour
1 T baking powder
1 t salt
1 T dry milk

1 T sugar
about ¾ cup water

Chili Sauce
1 lb ground beef
pinto beans
1 can tomato sauce
chili powder
salt to taste

Toppings
Tomatoes
Lettuce
Cheese
Salsa
Onions


Combine ingredients for fried bread until it makes an elastic dough. Form into large flat rounds and deep fry in lard until golden and crispy. (Getting this just right takes a lot of practice.) Dry on paper towels and keep warm. Combine chili sauce ingredients to taste and spread over fry bread. Top with desired toppings. This is not an exact science. It just takes practice.

Beef Empanadas

Empanada Dough
2 1/2 cups all purpose flour (or Red Mill Gluten-free Pie Crust Flour)
½ cup butter
1/4 cup shortening, butter-flavored
1 teaspoon salt
1 teaspoon sugar
1 egg, beaten (beat another egg for the egg wash)
2 T warm water


Blend together butter, shortening and flour, salt, sugar, and egg, stirring in gradually liquid mix to make a soft and pliable dough. Refrigerate dough for 1 hour, then roll onto a floured surface. It is best to add more flour to dough and be short on liquid. If liquid is not enough, add a little more warm water. Knead dough until smooth and elastic.

Filling
1 lb lean ground beef
2 T olive oil
1 cup chopped green onions
2 medium tomatoes, chopped
1 medium green pepper, chopped
1 T each chopped garlic and parsley, mixed
½ teaspoon oregano
½ teaspoon ground cumin (can use chili powder)
½ teaspoon paprika
2 T chopped green olives
2 large hard boiled eggs, coarsely chopped
1 T, or a little more, seedless raisins
salt and pepper

1.) Heat olive oil in deep heavy skillet. Sauté scallion until it turns bright green. Add tomatoes, then pepper with garlic and parsley mix. Then add oregano, cumin and paprika. Blend well and take away from fire. Let cool.
2.) In the same pan, brown the ground beef until cooked through. Add mixture from step 1, olives, and boiled egg. Season with salt and pepper to taste. Remove from fire.

Directions
1.) Divide dough into small balls and roll out, approx. ¼ cm thick. Fill each with filling. Wet borders with egg wash and close with a fork or by pinching, making half-moons.
2.) Bake at 400 degrees until golden brown, about 15 min, depending on size. Remember, the filling is all cooked. You are baking the dough and heating the filling.