1/4 cup olive oil
1 1/2 pounds ground beef round
2 medium size onions, chopped
1/2 green bell pepper, seeded and chopped
1/2 pound fresh mushrooms, sliced
2 garlic cloves, minced
Salt and black pepper to taste
One 28-ounce can crushed tomatoes
1 teaspoon dried oregano, crumbled
One 12-ounce package medium-wide egg noodles
1/2 pound sharp cheddar cheese, shredded
3 ounces mozzarella cheese, shredded
1/4 cup dry bread crumbs
2 tablespoons butter, melted
1. In a large heavy skillet, heat the oil over moderate heat, add the beef, breaking it up with a fork, and stir for about 3 minutes. Add the onions, bell pepper, mushrooms, and garlic, season with salt and pepper, stir well, and continue to cook till the beef and vegetables are slightly browned, about 8 minutes. Add the tomatoes and oregano and stir till well blended. Bring to a simmer, cook about 15 minutes, and remove from the heat.
2. Preheat the oven to 350 degrees. Grease a 2-quart casserole and set aside.
3. In a large pot of boiling salted water, cook the noodles according to package directions till just tender and drain.
4. Spoon about half the meat sauce over the bottom of the prepared casserole, spread the noodles evenly over the sauce, and sprinkle half the cheddar over the top. Spoon the remaining sauce over the noodles, then sprinkle the remaining cheddar plus the mozzarella over the top.
5. In a small mixing bowl, combine the bread crumbs and melted butter, toss well, scatter the crumbs over the casserole, and bake till lightly brown, about 30 minutes.
Makes 6 servings.
Showing posts with label corned beef. Show all posts
Showing posts with label corned beef. Show all posts
Friday, September 23, 2011
Sunday, September 18, 2011
Greco
3 tablespoons vegetable oil
1 medium-size onion chopped
1 medium-size green bell pepper, seeded and chopped
1/2 pound ground beef round
1/2 pound ground veal or pork
1/2 pound fresh mushrooms, chopped
3 cups shell macaroni, boiled according to package directions (but no more than 6 minutes) and drained
Two 8-ounce cans tomato sauce
1 large (about 15 ounces) can cream-style corn
Salt and black pepper to taste
1 cup freshly grated Parmesan cheese
1. Butter a 1 1/2-quart casserole and set aside.
2. In a large heavy skillet, heat the oi over moderate heat, add the onion and bell pepper, and stir for 3 minutes. Add the beef and veal or pork and stir, breaking up the meats with a fork, till browned. Pour off any fat from the skillet and rove from the heat.
3. Spoon half the meat mixture over the bottom of the prepared casserole, scatter the mushrooms over the top, and layer the macaroni over the mushrooms. Pour the tomato sauce evenly over the top, layer the corn evenly over the sauce, spoon the remaining meat mixture over the corn, and season with salt and pepper. Cover the casserole with plastic wrap and refrigerate for 1 hour.
4. When ready to bake, preheat the oven to 325 degrees, sprinkle the cheese evenly over the tip, and bake till browned, about 45 minutes.
1 medium-size onion chopped
1 medium-size green bell pepper, seeded and chopped
1/2 pound ground beef round
1/2 pound ground veal or pork
1/2 pound fresh mushrooms, chopped
3 cups shell macaroni, boiled according to package directions (but no more than 6 minutes) and drained
Two 8-ounce cans tomato sauce
1 large (about 15 ounces) can cream-style corn
Salt and black pepper to taste
1 cup freshly grated Parmesan cheese
1. Butter a 1 1/2-quart casserole and set aside.
2. In a large heavy skillet, heat the oi over moderate heat, add the onion and bell pepper, and stir for 3 minutes. Add the beef and veal or pork and stir, breaking up the meats with a fork, till browned. Pour off any fat from the skillet and rove from the heat.
3. Spoon half the meat mixture over the bottom of the prepared casserole, scatter the mushrooms over the top, and layer the macaroni over the mushrooms. Pour the tomato sauce evenly over the top, layer the corn evenly over the sauce, spoon the remaining meat mixture over the corn, and season with salt and pepper. Cover the casserole with plastic wrap and refrigerate for 1 hour.
4. When ready to bake, preheat the oven to 325 degrees, sprinkle the cheese evenly over the tip, and bake till browned, about 45 minutes.
Yankee Corned Beef and Vegetable Pot
One 2-pound corned beef brisket (flat-cut)
1 cup beef broth
2 tablespoons all-purpose flour
2 medium-size onions, thinly sliced
2 celery ribs, halved lengthwise and cut into 2-inch pieces
2 carrots, scraped, halved lengthwise, and cut into 2-inch pieces
1 large ripe tomato, coarsely chopped
1/2 cup chopped fresh parsley leaves
1/2 teaspoon dried thyme, crumbled
Salt and black pepper to taste
3 medium-size russet potatoes, peeled and thinly sliced
1. Place the corned beef in a deep roasting pan with enough water to cover and bring to a boil, skimming off any scum on the surface. Reduce the heat to low, cover, and simmer till almost tender when stuck with a knife, about 2 1/2 hours. Transfer the brisket to a cutting board, discard any fat, and cut the meat across the grain into thin slices.
2. Preheat the oven to 325 degrees. Grease a 2 to 2 1/2 quart casserole.
3. In a small skillet, combine the beef broth and flour, bring to a simmer, whisk till well blended and smooth, and remove from the heat.
4. Layer the corned beef, then onions, celery, carrots, and tomatoes in the prepared casserole, sprinkling a little parsley between the layers and seasoning with the thyme and salt and pepper. Pour the broth over the top, cover, and bake til the beef is fork-tender, about 30 minutes.
5. Arrange the potato slices overlapping across the top of the casserole, baste them with a little of the juices, and continue to bake till the potatoes are tender and browned, about 30 minutes.
1 cup beef broth
2 tablespoons all-purpose flour
2 medium-size onions, thinly sliced
2 celery ribs, halved lengthwise and cut into 2-inch pieces
2 carrots, scraped, halved lengthwise, and cut into 2-inch pieces
1 large ripe tomato, coarsely chopped
1/2 cup chopped fresh parsley leaves
1/2 teaspoon dried thyme, crumbled
Salt and black pepper to taste
3 medium-size russet potatoes, peeled and thinly sliced
1. Place the corned beef in a deep roasting pan with enough water to cover and bring to a boil, skimming off any scum on the surface. Reduce the heat to low, cover, and simmer till almost tender when stuck with a knife, about 2 1/2 hours. Transfer the brisket to a cutting board, discard any fat, and cut the meat across the grain into thin slices.
2. Preheat the oven to 325 degrees. Grease a 2 to 2 1/2 quart casserole.
3. In a small skillet, combine the beef broth and flour, bring to a simmer, whisk till well blended and smooth, and remove from the heat.
4. Layer the corned beef, then onions, celery, carrots, and tomatoes in the prepared casserole, sprinkling a little parsley between the layers and seasoning with the thyme and salt and pepper. Pour the broth over the top, cover, and bake til the beef is fork-tender, about 30 minutes.
5. Arrange the potato slices overlapping across the top of the casserole, baste them with a little of the juices, and continue to bake till the potatoes are tender and browned, about 30 minutes.
Corned Beef and Tomato Hash Bake
3 cups finely diced cooked corned beef
2 cups peeled and diced potatoes, cooked in water to cover until tender and drained
1/4 cup (1/2 stick) butter
1 medium-size onion, finely chopped
1/2 small green bell pepper, seeded and finely chopped
1 garlic clove, minced
1 tablespoon finely chopped fresh basil leaves or 1/2 teaspoon dried
1/2 cup milk
Salt and black pepper to taste
2 medium-size ripe tomatoes, cut into 1/2 inch thick slices
Dijon mustard as needed
1/2 cup dry bread crumbs
2 tablespoons butter, melted
1. Preheat the oven to 350 degrees. Butter a 2-quart casserole and set aside.
2. In a large mixing bowl, combine the corned beef and potatoes, toss, and set aside.
3. In a medium-size skillet, melt the butter over moderate heat, add the onion, bell pepper, garlic, and basil, stir for 3 minutes, add to the corned beef and potatoes, and mix well. Add the milk, season with salt and pepper, mix well, and scrape the mixture into a prepared casserole. Spread the top of each tomato slice with mustard and arrange the slices evenly over the casserole.
4. In a small mixing bowl, combine the bread crumbs and melted butter, mix well, spoon evenly over the tomatoes, and bake till lightly browned, about 30 minutes.
2 cups peeled and diced potatoes, cooked in water to cover until tender and drained
1/4 cup (1/2 stick) butter
1 medium-size onion, finely chopped
1/2 small green bell pepper, seeded and finely chopped
1 garlic clove, minced
1 tablespoon finely chopped fresh basil leaves or 1/2 teaspoon dried
1/2 cup milk
Salt and black pepper to taste
2 medium-size ripe tomatoes, cut into 1/2 inch thick slices
Dijon mustard as needed
1/2 cup dry bread crumbs
2 tablespoons butter, melted
1. Preheat the oven to 350 degrees. Butter a 2-quart casserole and set aside.
2. In a large mixing bowl, combine the corned beef and potatoes, toss, and set aside.
3. In a medium-size skillet, melt the butter over moderate heat, add the onion, bell pepper, garlic, and basil, stir for 3 minutes, add to the corned beef and potatoes, and mix well. Add the milk, season with salt and pepper, mix well, and scrape the mixture into a prepared casserole. Spread the top of each tomato slice with mustard and arrange the slices evenly over the casserole.
4. In a small mixing bowl, combine the bread crumbs and melted butter, mix well, spoon evenly over the tomatoes, and bake till lightly browned, about 30 minutes.
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