Tag: Beef

Grandma’s Spaghetti

Grandma’s Spaghetti

Grandma’s Spaghetti is one of the dishes my mother in law used to make. My kids always loved her Spaghetti. The instructions were always add a little of this and of that.  This is the closest I’ve ever came to her recipe. There are two things that I know I have different than hers. I use lean ground beef instead of the greasy ground beef, and I add butter; that replaces the grease from the beef. Her secret ingredient was tomato ketchup :). When I do make it, its enough so the kids can take some to their home.

Perfect Pan Fried Steak

Perfect Pan Fried Steak

Pan Fried Steak is not hard to make. Actually it’s quite simple. You do not need a lot of ingredients, and it’s done in no time. Do it my way.

SudderLapjes (Braised Beef)

SudderLapjes (Braised Beef)

 
A typically Dutch Dish. Braised beef goes by two names, Sudderlapjes (braised beef) or Draadjes Vlees (thread meat). A delicious old-fashioned stew on the table. This is the real braised beef like my mother used to make. The only difference is, I put it in the slowcooker, she used to cook it on top of the stove.
Cuisine: Dutch
Ingredients
  • Chuck roast
  • 2 Bay Leaves
  • 2 cloves
  • 1 stick of butter
  • 1 tomato
  • 1 onion
  • 1 tbsp Vinegar
  • Salt and Pepper
  • 1 tbsp Cornstarch to thicken the jus
 
Instructions
  1. Season the meat with pepper and salt. Put the butter in the skillet and let it become slightly brown. Add the meat and brown on both sides.
  2. Take the meat out of the skillet and put in the slow cooker. Add the jus to the slow cooker, add enough water so it won't dry out. Add the cut up onion and tomato, the bay leaves and cloves in the slow cooker. Simmer on low for 6 hours.
  3. Take the meat out of the slow cooker and add the diluted cornstarch that will make the jus thicker. If you save the jus in the refrigerator you will get a layer of grease on top of the jus. You can remove that. Not only is the braised beef delicious so is the jus.
     
SudderLapjes (Braised Beef)
 
Prep time
Cook time
Total time
 
A typically Dutch Dish. Braised beef goes by two names, Sudderlapjes (braised beef) or Draadjes Vlees (thread meat). A delicious old-fashioned stew on the table. This is the real braised beef like my mother used to make. The only difference is, I put it in the slowcooker, she used to cook it on top of the stove.
Cuisine: Dutch
Ingredients
  • Chuck roast
  • 2 Bay Leaves
  • 2 cloves
  • 1 stick of butter
  • 1 tomato
  • 1 onion
  • 1 tbsp Vinegar
  • Salt and Pepper
  • 1 tbsp Cornstarch to thicken the jus
Instructions
  1. Season the meat with pepper and salt. Put the butter in the skillet and let it become slightly brown. Add the meat and brown on both sides.
  2. Take the meat out of the skillet and put in the slow cooker. Add the jus to the slow cooker, add enough water so it won't dry out. Add the cut up onion and tomato, the bay leaves and cloves in the slow cooker. Simmer on low for 6 hours.
  3. Take the meat out of the slow cooker and add the diluted cornstarch that will make the jus thicker. If you save the jus in the refrigerator you will get a layer of grease on top of the jus. You can remove that. Not only is the braised beef delicious so is the jus.
Stuffed Bell Peppers

Stuffed Bell Peppers

I am a big fan of tasty recipes. Stuffed bell peppers is one of their recipes I just had to try this one. It definitely was not a disappointment. It’s easy to make and perfect for a weekday.

Slavink

Slavink

Slavink is a Dutch meat dish consisting usually of ground meat called “half and half” (half beef, half pork) wrapped in bacon, and cooked in butter or margarine.
The slavink was developed in 1952 by a butcher shop called Spoelder in Laren. They won an award for this creation slavink. The term “slavink” loosely translates to Lettucefinch.The term is an abbreviation of slagersvink, that is, a “finch” prepared by the butcher (“slager”).