The Church Supper Cookbook: A Special Collection of Over 375 Potluck Recipes from Families and Churches across the Country

Book by Joachim David

Beef

In this chapter, you'll find all sorts of new and exciting ways to serve beef, from steaks and roasts to meat loaves and meatballs (with a wide range of savory sauces). When it comes to ground beef, the sky's the limit. Included here are ground beef pies and casseroles, a few different pasta dishes with meat sauce, and several superb beef stews.

Roast "Lion"2

Beef Stroganoff2

Old-Fashioned Boiled Dinner3

Red Flannel Hash3

Asian-Style Beef Strips4

Beefsteak Pie4

Chinese Pepper Steak5

Glorified Hash6

Beef/Ham Loaf with Mustard Sauce6

Apple Meat Loaf7

Barbecue Meat Loaf8

Cheesy Meat Loaf9

Boeuf Abdullah (Lebanese Meatballs)9

Meatballs and Green Noodles10

Magnificent Meatballs11

Classic Meatballs12

Meatball Sauces13

Jackpot Pie15

Italian Delight15

Beef or Pork Chow Mein16

Burger Bundles16

Snowtime Beef Casserole17

Tamale Pie18

Calorie Counter's Moussaka18

Classic Lasagna Plus 219

Carry-Out Casserole20

Quick Hamburger and Potato Casserole20

One-Dish Ground Beef21

Beef 'n' Bean Roll-Ups22

Arcadian Shepherd's Pie22

Babootie23

Spaghetti Pie24

Pastitsio (Greek Macaroni Pie)25

Cannelloni26

Company Beef Ragout28

Boeuf Bourguignonne29

Lazy Man's Beef Stew30

Beef Chop Suey30

Louisiana Beef Stew31

Boeuf Flamande32

Chili con Carne33

Roast "Lion"

The flavors of the two kinds of meat intermingle to create a delicious new taste. Said to be Amish in origin.

Use equal portions of beef and pork roasts, any cut; total weight depends on crowd size. Allow at least 1/4 £d per serving, consisting of a slice of each meat. Choose, for example, a beef rump roast and a pork shoulder of approximately the same weight. Place both meats in one roasting pan, cover the pan, and roast as for pork (35 minutes per £d; 45 minutes for rolled, boned pork roast) at 325°F until done. The beef will be well-done but not dry. Make gravy from the pan juicethe gravy is a most important part of Roast Lionand serve with noodles or mashed potatoes.

Gayle Flickinger, St. Mark's Episcopal Church, Canton, Ohio

Beef Stroganoff

Onion soup mix adds American ingenuity to this Russian classic.

2 £ds sirloin beef steak, cut into shoestring strips 1/2" wide 3 3" long and rolled in flour

2 tablespoons butter

1 can (4 ounces) mushrooms

3 tablespoons flour

1 envelope onion soup mix

2 1/2 cups water

1/2 cup sour cream

Brown beef strips in butter. Remove from skillet. Drain mushrooms, reserving liquid, and sauté in drippings in skillet. Remove from skillet. Into drippings stir flour and soup mix. Gradually add water and reserved mushroom liquid, blending well and stirring until thickened. Return meat and mushrooms to skillet, cover, and simmer, stirring from time to time, for about 20 minutes, or until meat is tender. Blend in sour cream and serve over hot egg noodles or boiled potatoes. Serves 6.

Mrs. Carlos Castro, Harwinton Congregational Church, Harwinton, Connecticut

Old-Fashioned Boiled Dinner

A classic dish known outside of New England as corned beef and cabbage. Quantities as you like it; schedule given for dinner to be ready at noon.

7:00 a.m. Rinse 4-£d piece of corned beef in water and place in bottom of large kettle. Cover completely with cold water. Add 2 tablespoons sugar, 1 teaspoon pickling spice, and 2 bay leaves. Bring to boiling point and boil 5 minutes. Skim scum off top, turn down heat, and simmer, covered, until tender.

9:30 a.m. Scrub fresh beets within an inch of their lives and add to kettle, leaving skin and a good 4" of stem on each beet to prevent bleeding.

10:00 a.m. Add peeled turnips, cut coarsely.

11:00 a.m. Add peeled carrots and onions and a fair-sized cabbage cut into quarters. Add water as necessary to keep liquid level up.

11:30 a.m. Add peeled, cut-up potatoes.

12:00 noon All should be cooked by now. Peel beets and arrange dinner on one large platter. Serve with hot cornbread or johnnycake, egg gravy (a regular white sauce with 1-2 chopped hard-boiled eggs added), horseradish, and a cruet of vinegar. Apple pie is the perfect dessert.

P. Grimes, First Congregational Church of Pembroke, Pembroke, New Hampshire

Red Flannel Hash

If there is any Old-Fashioned Boiled Dinner left over, make this the next day.

Into a skilled put some bacon drippings (use bacon bits, too, if desired). Add all the Old-Fashioned Boiled Dinner leftovers to this skillet, chop, and mix together. Heat through and serve.

P. Grimes, First Congregational Church of Pembroke, Pembroke, New Hampshire

Asian-Style Beef Strips

Similar to Chinese Pepper Steak (page 5) but does not need a pressure cooker.

2 £ds round steak, 3/4" thick

2 tablespoons cooking oil or butter

2 cans (8 ounces each) sliced mushrooms, liquid reserved

4 tablespoons soy sauce

2 cloves garlic, minced, or 1/4 teaspoon garlic powder

2 cups diced celery

4 tablespoons cornstarch

1/2 cup cold water

1/2 cup water chestnuts, sliced

Green pepper strips

Cut meat into strips 1/4" wide and 3"-4" long. In large heavy saucepan, brown meat on all sides in oil or butter and drain. Add enough water to reserved mushroom liquid to equal 2 cups. Add mushroom liquid, soy sauce, and garlic. Cover and simmer 45 minutes over low heat. Add celery and mushrooms, replace cover, and continue cooking for 15-20 minutes longer. Combine cornstarch and cold water, stirring until well-blended. Gradually add to meat mixture, stirring constantly until liquid boils and thickens. Remove from heat and stir in water chestnuts. Top with pepper strips. Serve over hot rice. Serves 6-8.

Ethel Innes, The Unitarian Church, Franklin, New Hampshire

Beefsteak Pie

A good sturdy version of an old favorite.

3 £ds lean beefsteak, cut into 1" cubes

1/4 cup butter

1/4 cup olive oil

3 tablespoons flour

1 can (101/2 ounces) beef consommé

1 cup dry Burgundy

2 medium onions, thinly sliced

1 £d fresh mushrooms, sliced

1 cup chopped celery and leaves

1 1/2 teaspoons dillweed

1 bay leaf

1 tablespoon Worcestershire sauce

Salt and pepper

1 unbaked 9" pie shell

1 tablespoon melted butter

Brown beef in butter and olive oil in large skillet. Sprinkle with flour. Stir in consommé, Burgundy, onions, mushrooms, celery, dillweed, bay leaf, and Worcestershire sauce. Add salt and pepper to taste. Cover and simmer for 45 minutes. Remove and discard bay leaf. Put the mixture into 2-quart casserole and cover with pie shell. Seal edges with fork, brush with melted butter, and bake at 350°F for 30 minutes, or until crust is golden brown. Serves 6-8.

Rhoda Miller, The Unitarian Church, Franklin, New Hampshire

Chinese Pepper Steak

If you have a pressure cooker, your church will benefit.

2 £ds boneless beef chuck

2 tablespoons fat

2 large onions, chopped

1 1/2 cups sliced celery

2 cloves garlic, minced

1 teaspoon salt

1/8 teaspoon pepper

2 beef bouillon cubes, dissolved in 1 cup hot water

6 large green bell peppers, cut into eighths

2 tablespoons cornstarch

1/4 cup cold water

1 tablespoon soy sauce

Trim fat from beef. Cut into thin strips about 1" 3 2". Melt fat in pressure cooker. Add meat; cook over direct heat until browned, stirring frequently. Add onions, celery, garlic, salt, pepper, and bouillon. Close cooker, bring to 15 £ds pressure, and process for 3 minutes. Cool (letting pressure go down by itself). Add peppers. Simmer for 5 minutes. Add cornstarch blended with cold water. Cook until thickened. Add soy sauce. Serve with hot cooked rice or canned chow mein noodles. Serves 6-8.

Edie Blackstone, Concord Unitarian Church, Concord, New Hampshire

Glorified Hash

This versatile dish is good served for breakfast (with hot rolls and fruit), lunch (with a salad), or supper (with a vegetable). We didn't think one can of hash could provide 6 servings. In this recipe, it does!

1 can (15 ounces) corned beef hash

1 cup shredded cheese

1 tablespoon flour

1/4 teaspoon salt

1/4 teaspoon pepper

Pinch of nutmeg

Pinch of dry mustard

2 eggs, beaten

11/4 cups milk

Crumble hash in casserole or 9" 3 9" pan and sprinkle with cheese. Combine flour, salt, pepper, nutmeg, mustard, eggs, and milk. Pour over corned beef mixture. Bake at 350°F for 35 minutes, or until custard is set. Partially cool. Serves 6.

Mildred T. Melvin, Concord Unitarian Church, Concord, New Hampshire

Beef/Ham Loaf with Mustard Sauce

A meat loaf with a brand-new taste destined to become an old favorite.

6 slices dry bread or toast

1 £d ground beef

1/2 of 103/4-ounce can tomato soup

1/3 cup milk

1 egg

1 medium onion, finely chopped

1 £d cooked ham, ground

Make bread into crumbs. Combine crumbs with beef. Beat together soup, milk, egg, and onion. Combine with beef mixture. Add ham, mix well, and pack into 9" 3 5" loaf pan. Bake at 350°F for 1 hour and 15 minutes. Let meat loaf stand 10 minutes after removing from oven. Serve with hot Mustard Sauce. Serves 8-10.

Mustard Sauce

1/2 of 103/4-ounce can tomato soup

1 egg

1 tablespoon sugar

2 tablespoons prepared mustard

1 tablespoon vinegar

1 tablespoon butter

When loaf is almost done, beat soup, egg, sugar, mustard, vinegar, and butter with mixer. Mix well. Pour into saucepan and cook over medium heat, stirring constantly until mixture thickens. Keep warm in double boiler until meat loaf is done.

Jeannette Perron, The Unitarian Church, Peterborough, New Hampshire

Apple Meat Loaf

An excellent loaf with a hint of apple-pie taste built right in.

1 large onion, finely chopped

2 tablespoons butter

21/2 £ds ground beef

11/2 cups fresh bread crumbs

2 cups finely chopped peeled and cored apples

3 eggs, beaten

1 tablespoon chopped parsley

1/2 teaspoon pepper

2 teaspoons salt

1/4 teaspoon allspice

1 tablespoon prepared mustard or 1/4 teaspoon dry mustard

1/4 cup ketchup

Sauté onion in butter until soft. In a large bowl, combine onion, beef, bread crumbs, apples, eggs, parsley, pepper, salt, allspice, mustard, and ketchup. Form into loaf and place in 10" 3 14" baking pan or pack into large greased loaf pan. Bake at 350°F for 1 hour. Remove from oven and let sit for 15 minutes before serving. Serves 8-10.

Evelyn I. Johnson, Our Savior Lutheran Church, Hanover, New Hampshire

Barbecue Meat Loaf

The sauce makes the big difference here.

1 onion, minced

11/2 tablespoons butter

11/2 £ds ground beef

1/2 cup fresh bread crumbs

1 egg

1/2 cup tomato sauce

11/2 teaspoons salt

1/4 teaspoon pepper

Sauté onion in butter until soft. Combine with beef, bread crumbs, egg, tomato sauce, salt, and pepper. Mix well. Form into loaf and place in 10" 3 14" baking pan. Pour 1/2 cup Barbecue Sauce (see below) over loaf. Bake at 350°F for 1 hour, basting from time to time with remaining sauce. Serves 6.

Barbecue Sauce

11/2 cups tomato sauce

1/2 cup water

2 tablespoons vinegar

3 tablespoons brown sugar

2 tablespoons prepared mustard

2 teaspoons Worcestershire sauce

Combine tomato sauce, water, vinegar, brown sugar, mustard, and Worcestershire sauce in saucepan, and heat until well-blended, stirring. Use as detailed above to baste meat loaf.

Mona Winn, First Congregational Church, Littleton, New Hampshire

Cheesy Meat Loaf

Needs no gravy; good hot or cold.

1/2 cup chopped onion

1/4 cup chopped green pepper

1 tablespoon butter

2 £ds ground beef

1 can (8 ounces) tomato sauce

2 eggs, beaten

4 ounces Cheddar or American cheese, grated

1 cup soft bread crumbs

1/4 teaspoon thyme

1 teaspoon salt

1/2 teaspoon pepper

Sauté onion and green pepper in butter until onion is soft. Remove from heat and mix with beef, tomato sauce, eggs, cheese, bread crumbs, thyme, salt, and pepper. Blend well. Shape into loaf and place in 10" 3 14" baking pan, or pack into large greased loaf pan. Bake at 350°F for 1 hour. Serves 8-10.

Terry Lafiosca, The Unitarian Church, Franklin, New Hampshire

Boeuf Abdullah (Lebanese Meatballs)

With its distinctively tart yogurt sauce, this is particularly good served with wheat pilaf.

1/2 cup chopped onion

3 tablespoons butter

1 £d ground beef

1 egg, beaten

2 slices bread soaked in 1/2 cup milk

1 teaspoon salt

1/8 teaspoon pepper

1 cup dry bread crumbs

2 cups plain yogurt

Sauté onion in 1 tablespoon butter until transparent. Cool slightly. Mix with beef, egg, bread, salt, and pepper. Shape into 11/4" meatballs and roll them in dry bread crumbs. Brown slowly in remaining 2 tablespoons butter. Drain off all but 2 tablespoons fat. Gently spoon yogurt over and around meatballs. Simmer for 20 minutes. Serve hot with rice or bulgur wheat pilaf. For extra flavor, dissolve a bouillon cube in the water used to cook the rice. Serves 6-8.

First Congregational Church, Littleton, New Hampshire

Meatballs and Green Noodles

Green noodles add their own colorful touch, but this is just as good with plain egg noodles. Meatballs and sauce can be made the day before and refrigerated, but allow 5-10 minutes longer for baking time. The recipe is easily multiplied to serve 12 or 24.

11/2 cups soft bread crumbs

1/2 cup tomato sauce

3/4 cup chopped onion

41/2 tablespoons shortening

11/4 teaspoons salt

Pinch of pepper

1 £d ground beef

1/4 cup flour

2 cans (15 ounces each) consommé

1 cup milk

1/2 cup grated Parmesan cheese

2 tablespoons tomato paste

1/8 teaspoon garlic powder

4 ounces fresh mushrooms, sliced and sautéed in butter, or 1 can (6 ounces), drained

8 ounces green (or egg) noodles

Mix bread crumbs with tomato sauce. Sauté onion in 11/2 tablespoons shortening. Combine with 1 teaspoon salt, pepper, and beef. Mix well. Shape into 2 dozen meatballs 11/4" in diameter. Sauté in remaining 3 tablespoons shortening in skillet until brown on all sides. Remove from skillet while making sauce.

Measure shortening left in skillet and add or pour off until you have 1/4 cup in pan. Blend in flour smoothly over low heat. Add consommé and milk, stirring constantly until thickened. Add cheese, tomato paste, garlic powder, remaining 1/4 teaspoon salt, and mushrooms.