Monday, May 28, 2018

Rosie's Recipe -- Beef Biscuit Roll


If you like biscuits and gravy, you've come to the right place. Or if you're looking for a twist to the traditional hamburger, you've also come to the right place. This historic recipe is a different approach, and the results are delicious. It's also included in Rosie's Riveting Recipes.



BEEF BISCUIT ROLL

   1 lb ground beef
   1/2 cup chopped onion
   1/2 cup chopped green pepper
   2 tablespoons butter or bacon drippings
   1/3 cup milk
   2 cups flour
   2 - 3 teaspoons baking powder
   1/2 teaspoon salt
   1/8 teaspoon pepper

Brown the beef, onion and green pepper in butter or drippings in a frying pan. Add seasonings.

Make biscuit dough by sifting flour, salt, baking powder, cutting in bacon drippings, add milk slowly until the dry ingredients are moist. Roll out on a floured board to about 1/4 inch thickness. Brush with melted drippings or melted butter. Spread with meat mixture and roll like a jelly roll. If dough is too soft, chill in refrigerator first, then cut in 1 1/2 inch slices. Place in greased pan, cut side up, brush tops with melted butter or beef drippings. Bake 20-25 minutes at 450 F. Serve with brown gravy or cheese sauce. Makes 5-6 servings.

Modern adaptation: Since today's baking powders are double-acting limit baking powder to 1 1/2 to 2 teaspoons. Try brushing the dough with olive oil instead of butter. While the meat is baking make a gravy by adding 1 to 2 tablespoons of flour to the pan drippings. Add milk and bring to a boil, stirring frequently until it thickens, or top with your favorite hamburger condiments.


Sunday, May 27, 2018

My Mother's Recipes -- Beef Stroganoff

© Can Stock Photo / roxanabalint

Many of my all-time favorite recipes are the ones I learned from my mother, and this is one of them. She made this dish a lot while I was growing up, and it was also one of the first dishes that I learned how to make. (Of course, I've tweaked it here and there over the years.) If you're into comfort food it's one of the best recipes I know. Easy to prepare and always delicious. 

GM


MY MOTHER'S CLASSIC BEEF STROGANOFF 

  • 1 to 1 1/2 pounds round steak or sirloin tips
  • 2 cans cream of mushroom soup
  • 1/4 cup red wine (optional)
  • 1/2 pound sliced fresh mushrooms (optional)
  • 1 small onion, chopped (optional)
  • 2 cups sour cream*
  • steamed white rice, brown rice, or noodles

Slice beef into small cubes and brown in a sauté pan over medium heat. If desired, add chopped onion, sliced mushrooms, and red wine. Once meat has browned all the way through add cream of mushroom soup. Stir mixture thoroughly and heat to boiling.  Reduce heat and simmer on low for about 15 to 20 minutes, stirring occasionally. While meat is simmering cook rice or noodles according to package directions and serve with the meat mixture on top of the rice or noodles. Blend sour cream into meat mixture just prior to serving, or spoon a dollop or two of sour cream on top of the meat mixture immediately after plating. Serve.

* Plain yogurt can be used as a substitute for sour cream.