Northwest NEWS

November 2, 1998

Home & Garden

DINING IN: Hot and Hearty Fare

  

Sauerbraten

   1 12-oz. can beer
   1 1/2 c. red wine vinegar
   2 medium onions, sliced
   1 lemon, sliced
   12 whole cloves
   6 whole black peppercorns, crushed
   4 bay leaves, crushed
   1 Tbsp. sugar
   1/4 tsp. ground ginger
   1 4-lb. boneless beef rump roast
   2 Tbsp. cooking oil
   1/2 c. chopped onion
   1/2 c. chopped carrot
   1/4 c. chopped celery
   1 c. broken gingersnaps
   Hot buttered noodles
  
   Combine first nine ingredients and 1 Tbsp. salt. Place meat in plastic bag; set in shallow pan. Pour marinade over meat; close bag. Refrigerate 72 hours, turning occasionally. Remove meat, pat dry. Strain marinade, set aside. Brown meat in hot oil.
   Drain off fat. Add reserved marinade, chopped onion, carrot and celery. Cover; simmer 2 hours or until meat is tender. Remove meat.
   Reserve two cups of the cooking liquid and vegetables. Stir in gingersnaps and 2/3 c. water. Cook and stir until thickened. Serve with meat and noodles. Serves 12.
  
  

Traditional Meat Loaf

   1 1/2 lb. ground beef
   1/2 c. commercial steak sauce
   1/2 c. bread crumbs
   1 egg
   Additional sauce to cover top
  
   Preheat oven to 325 degrees.
   Place ground beef in mixing bowl and break up with fork.
   Add 1/2 c. steak sauce, bread crumbs and egg and combine well. Shape mixture and place in a shallow baking dish. Spread steak sauce over top and sides. Bake at 325 degrees for 50 minutes to one hour.
  
  

Double Dare Chili

   2 cans (15.5-oz. ea.) chili hot beans, undrained
   2 lbs. chuck or round steak, ground coarsely
   1 onion, diced
   2 Tbsp. cooking oil
   4 cloves garlic
   1/8-1 Tbsp. jalapeno pepper, diced, to taste
   2 cans (14.5-oz. ea.) diced tomatoes
   1.25 oz. chili seasoning
   1 Tbsp. cumin
   Salt and pepper to taste
  
   In chili pot or skillet, heat oil and add meat, garlic and onion. Saute until brown, drain excess fat. Season to taste with salt and pepper. Add chili beans and diced tomatoes. Heat through. Add chili seasoning, cumin and jalapeno peppers. Bring to a boil. Reduce heat and simmer 30-45 minutes.
  
  

Delicious Oven Stew

   2 lb. boneless sirloin steak, cut in 1-inch cubes
   2 large onions, quartered
   2 cans (14.5-oz. ea.) stewed tomatoes
   2 tsp. beef bouillon granules
   2 1/2 c. water
   4 Tbsp. quick cooking tapioca
   1/4 tsp. garlic powder
   1 Tbsp. dried parsley flakes
   1 bay leaf
   Salt and pepper to taste
   4 stalks celery, cut in 1-inch pieces
   5 medium potatoes, peeled and quartered
   3 large carrots, cut in 1-inch pieces
  
   Heat a large skillet over medium heat. Spray with vegetable cooking spray and brown meat. Place onion, tomatoes, beef granules, water, tapioca, garlic powder, parsley flakes and bay leaf in large ovenproof Dutch Oven. Heat over medium high heat until mixture boils.
   Add browned beef. Cover and place in over at 350 degrees for 1 1/2 hours. Add remaining ingredients. Cover and continue to bake for an additional 1 1/2 hours. Remove bay leaf before serving. Serves 6 to 8.
  
  

Beef, Roasted Garlic and Lemon Kabobs

   1 boneless sirloin steak, cut 1 1/4-inches thick
   9 small new potatoes, halved
   1 lemon
   3 Tbsp. olive oil
   1 Tbsp. minced fresh oregano leaves or 1 tsp. dried oregano leaves, crushed
   12 large cloves garlic, unpeeled
   1 medium green bell pepper, cut into 24 pieces
   1/2 tsp. salt
   1/4 tsp. pepper
  
   First, place the potato halves around the sides of an 11 3/4 x 7 1/2-inch microwave-safe baking dish.
   Cover and microwave on High six to eight minutes or until almost tender, rearranging halfway through cooking time.
   Meanwhile, cut a lemon into six wedges; then cut each wedge in half. Trim any excess fat from the sirloin steak, then cut the steak into about twenty-four 1 1/4-inch pieces. Combine the oil and oregano in a small bowl. Add the lemon pieces, garlic cloves and bell pepper to the cooked potatoes; pour the oil mixture over the vegetables, tossing to coat them.
   Put the kabobs together by threading beef pieces, vegetables and lemon onto six 12-inch metal skewers.
   Broil 10 to 15 minutes, turning them occasionally, for medium rare to medium kabobs.
   Season to your own taste with salt and pepper. Serves 6.