Beef advice

You are best off visiting a quality butcher rather than a self-service food store. A butcher should serve a better range of beef cuts than the supermaket, he will be more proud of the quality of his beef, is more likely to have looked after it properly, and he will probably be happy to give you tips on the best way to prepare it.

Beef is an awful lot more prevalent in the 'u.s.' than anyplace else in the world. If you were to add up the steaks and burgers prepared on the planet, you would find that the United states is responsible for roughly a quarter of it.

Safety in the kitchen

If a deep fat frying pan catches fire don't move it (it could give you terrible burns).
Always clean the grill pan after using it.

Steamed Cabbage-Beef Rolls with Sauce

	Category	Beef Recipes
	Views	180
	Ratings	0

Ingredients And Procedures

1 cabbage head

1 Pound lean ground beef

1/2 Cup yellow onions -- chopped

1 1/2 Cups cooked rice

3 Tablespoons margarine -- melted

1/2 Cup soft bread crumbs

1/4 Teaspoon ground sage

1/4 Teaspoon black pepper

1/2 Teaspoon salt

1 Dash ground nutmeg -- optional

--- Sauce: --- 4 Tablespoons margarine

1/2 Teaspoon chili powder

1/2 Teaspoon salt

2 Tablespoons all-purpose flour

2 Cups tomato juice

1. Cut the core from cabbage. Under running water, carefully remove

about 15 leaves to use for the recipe. Have about 2 quarts water boiling; add 1 teaspoon of salt. Dip the cabbage leaves in boiling water, 3 at a time, for about 3 minutes. Remove with tongs, drain and set aside. 2. Mix the meat, onion, cooked rice, margarine, bread crumbs, sage,

pepper, nutmeg and salt. Lay a cabbage leaf on a flat surface. Put 2-4 tablespoons of the mixture on each leaf, depending on the leaf size. Put the meat near the base of the leaf, fold leaf up and over the meat, turning under the sides. This will make about 15 rolls. 3. Place the rolls, seam side down, in a greased 2-quart casserole

dish. Make two layers of the rolls. Place this dish on rack over 2 inches of simmering water in wok or large heavy pan with rack. Cover pan or wok and steam for 35-40 minutes.

TOMATO SAUCE: Melt 4 tablespoons margarine in a skillet. Add the salt, chili powder and the flour. Mix to a smooth paste. Cook over high heat, stirring constantly, until mixture comes to a boil. Remove from heat and slowly stir in the tomato juice. Return to heat and cook until it boils and thickens.

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<h1>Steamed Cabbage-Beef Rolls with Sauce</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>1 cabbage head 1 Pound lean ground beef 1/2 Cup yellow onions -- chopped 1 1/2 Cups cooked rice 3 Tablespoons margarine -- melted 1/2 Cup soft bread crumbs 1/4 Teaspoon ground sage 1/4 Teaspoon black pepper 1/2 Teaspoon salt 1 Dash ground nutmeg -- optional --- Sauce: --- 4 Tablespoons margarine 1/2 Teaspoon chili powder 1/2 Teaspoon salt 2 Tablespoons all-purpose flour 2 Cups tomato juice 1. Cut the core from cabbage. Under running water, carefully remove about 15 leaves to use for the recipe. Have about 2 quarts water boiling; add 1 teaspoon of salt. Dip the cabbage leaves in boiling water, 3 at a time, for about 3 minutes. Remove with tongs, drain and set aside. 2. Mix the meat, onion, cooked rice, margarine, bread crumbs, sage, pepper, nutmeg and salt. Lay a cabbage leaf on a flat surface. Put 2-4 tablespoons of the mixture on each leaf, depending on the leaf size. Put the meat near the base of the leaf, fold leaf up and over the meat, turning under the sides. This will make about 15 rolls. 3. Place the rolls, seam side down, in a greased 2-quart casserole dish. Make two layers of the rolls. Place this dish on rack over 2 inches of simmering water in wok or large heavy pan with rack. Cover pan or wok and steam for 35-40 minutes. TOMATO SAUCE: Melt 4 tablespoons margarine in a skillet. Add the salt, chili powder and the flour. Mix to a smooth paste. Cook over high heat, stirring constantly, until mixture comes to a boil. Remove from heat and slowly stir in the tomato juice. Return to heat and cook until it boils and thickens. </TD></TR></TBODY></TABLE> 
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