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Any ideas what to do with ground beef tenderloin? My butcher
- Thread starter denice
- Start date
This is THE best REC: Swedish Meatballs that I've ever done>>
It was posted by nlb, who was one talented swapper, at Gail's.
rec. Swedish Meatballs
These are great and saucy too.
Swedish Meatballs
2 eggs, slightly beaten
1 c milk
1/2 c dry bread crumbs
3 T butter
1/2 c finely chopped onion
1 1/4 lbs ground round
1 3/4 t salt
3/4 t dill weed
1/4 t allspice
1/8 t nutmeg
1/8 t cardamom
3 T flour
1/8 t pepper
10 1/2 oz can beef broth
1/2 cup light cream
In a large bowl, combine eggs, milk, and dry bread crumbs.
In a large skillet, heat 1 T butter and sauté chopped onion until soft, about 5 minutes. Lift out with slotted spoon. Add to bread crumb mixture, along with ground round, 1 1/2 t salt, 1/4 t dill weed, allspice, nutmeg and cardamom. With a wooden spoon or your hands, mix well to combine. Refrigerate covered for 1 hour.
Shape meat mixture into balls, each about 1 inch in diameter.
In remaining hot butter, sauté meal balls, about half at a time, until browned all over (keep them round by shaking the pan). Remove meat balls to a quart casserole as they are browned. Remove skillet from heat. Pour off drippings.
Measure 2 T drippings, adding more butter if necessary. Pour back into skillet; add flour, the remaining 1/4 t salt, and the pepper, stirring together to make a smooth mixture. Gradually stir in beef broth. Bring mixture to boil, stirring constantly. Add cream and remaining 1/2 t dill week. Pour over meat balls in casserole.
Bake covered at 325°F for 30 minutes.
Yield: 6 servings
Source: Gator Country Cooks from The Junior League of Gainesville, Florida
It was posted by nlb, who was one talented swapper, at Gail's.
rec. Swedish Meatballs
These are great and saucy too.
Swedish Meatballs
2 eggs, slightly beaten
1 c milk
1/2 c dry bread crumbs
3 T butter
1/2 c finely chopped onion
1 1/4 lbs ground round
1 3/4 t salt
3/4 t dill weed
1/4 t allspice
1/8 t nutmeg
1/8 t cardamom
3 T flour
1/8 t pepper
10 1/2 oz can beef broth
1/2 cup light cream
In a large bowl, combine eggs, milk, and dry bread crumbs.
In a large skillet, heat 1 T butter and sauté chopped onion until soft, about 5 minutes. Lift out with slotted spoon. Add to bread crumb mixture, along with ground round, 1 1/2 t salt, 1/4 t dill weed, allspice, nutmeg and cardamom. With a wooden spoon or your hands, mix well to combine. Refrigerate covered for 1 hour.
Shape meat mixture into balls, each about 1 inch in diameter.
In remaining hot butter, sauté meal balls, about half at a time, until browned all over (keep them round by shaking the pan). Remove meat balls to a quart casserole as they are browned. Remove skillet from heat. Pour off drippings.
Measure 2 T drippings, adding more butter if necessary. Pour back into skillet; add flour, the remaining 1/4 t salt, and the pepper, stirring together to make a smooth mixture. Gradually stir in beef broth. Bring mixture to boil, stirring constantly. Add cream and remaining 1/2 t dill week. Pour over meat balls in casserole.
Bake covered at 325°F for 30 minutes.
Yield: 6 servings
Source: Gator Country Cooks from The Junior League of Gainesville, Florida
cynupstateny
Well-known member
I agree- best I've tasted, too!
music-city-missy
Well-known member
Thought about stuffing it down the stupid idiot butcher's throat? LOL....
Actually, I probably wouldn't be so gracious if he did that without my telling him to and he would be giving me a credit for it. I know it can still be put to very good use but I've had it with people that call themselves butchers and know nothing about meat and customer service. Who did it?
Actually, I probably wouldn't be so gracious if he did that without my telling him to and he would be giving me a credit for it. I know it can still be put to very good use but I've had it with people that call themselves butchers and know nothing about meat and customer service. Who did it?
music-city-missy
Well-known member
PS - Dave Bucholtz at Publix Cool Springs is the best butcher in our area! ...
He worked at Huff's FoodTown for years until he opened his own specialty butcher shop but he was over by Pargo's (now Brentwood Grille) and probably ahead of his time especially to be sort of hidden in that location. Then he relocated the shop to Franklin past the County complex - again, bad location. Finally he closed and went to work for The Butcher Block who I am completely disappointed with. I was glad to see him at Publix because at least I know he will cut things, order things, age things exactly the way I tell him to.
He worked at Huff's FoodTown for years until he opened his own specialty butcher shop but he was over by Pargo's (now Brentwood Grille) and probably ahead of his time especially to be sort of hidden in that location. Then he relocated the shop to Franklin past the County complex - again, bad location. Finally he closed and went to work for The Butcher Block who I am completely disappointed with. I was glad to see him at Publix because at least I know he will cut things, order things, age things exactly the way I tell him to.
Unfortunately, they don't list the dishes or recipes for the Iron Chef shows -
I was going to link you to it, but nada.
The chefs were Cat Cora and challenger Kerry Simon.
I don't remember all the dishes, but here are some:
Cora - grilled hamburger pizzas, tamales, Asian-style meatballs coated with sesame seeds w/ dipping sauce
Simon - kicked up burgers with toasted brioche buns, Asian-flavor meat kabobs with dipping sauce, beef consumme over shabu shabu and noodles, potato ravioli stuffed with GB, cheese, and seasonings (the wrapper for the ravioli were thinly-sliced potatoes - then deep-fried - the judges loved them!)
These don't sounds too good in writing, but everything looked fabulous on the show.
http://www.foodnetwork.com/food/show_ia/episode/0,1976,FOOD_16696_38673,00.html
I was going to link you to it, but nada.
The chefs were Cat Cora and challenger Kerry Simon.
I don't remember all the dishes, but here are some:
Cora - grilled hamburger pizzas, tamales, Asian-style meatballs coated with sesame seeds w/ dipping sauce
Simon - kicked up burgers with toasted brioche buns, Asian-flavor meat kabobs with dipping sauce, beef consumme over shabu shabu and noodles, potato ravioli stuffed with GB, cheese, and seasonings (the wrapper for the ravioli were thinly-sliced potatoes - then deep-fried - the judges loved them!)
These don't sounds too good in writing, but everything looked fabulous on the show.
http://www.foodnetwork.com/food/show_ia/episode/0,1976,FOOD_16696_38673,00.html