Beef

For the last several years I’ve hosted a “Women Only Pre-Holiday Madness Party”, usually on the first Saturday of December. We always have tons of fun! Everyone brings whatever they want to drink – and an appetizer to share, so there’s lots of “nibbling” going on all night. And, of course, the beverages are flowing! I invented these Chinese (or Sweet and Sour Meatballs) for one of those parties and they were a BIG hit. Take my word for it – these are delicious!

++ Makes 25 – 1 1/2″ appetizer-size meatballs

Ingredients

1/2 cup dry purchased bread crumbs (“Italian” is fine.)
1/4 cup milk
1 1/4 lbs. (90 % lean) ground beef
1 egg
1/2 tsp. Worcestershire sauce
1/2 tsp. teriyaki sauce
2 (8 oz.) cans crushed pineapple – divided
2 Tbs. minced onion
1 tsp. maraschino cherry juice
3/4 tsp. salt
1/8 tsp. pepper
3/4 cup packed brown sugar
2 Tbs. cornstarch
1 Tbs. soy sauce
1/4 cup teriyaki sauce
rest of juice & pineapple from 1st can & all of 2nd can
2 Tbs. maraschino cherry juice
10 or so maraschino cherries

FOR MEATBALLS – In a medium bowl, mix bread crumbs and milk, then add ground beef, egg, 1/2 tsp. Worcestershire sauce, 1/2 tsp. Teriyaki sauce, 1/4 cup DRAINED crushed pineapple – (reserve rest of pineapple and juice), 2 Tbs. minced onion, 2 tsp. maraschino cherry juice, 3/4 tsp. salt and 1/4 tsp. pepper.

Form into meatballs 1 1/2 ” across. Place each meatball about 1 1/2″ apart on a baking sheet, and bake in a 375 F oven for 20 minutes.

FOR SAUCE – In a large frying pan, place the rest of the ingredients – beginning with the cup of packed brown sugar down to the 10 maraschino cherries. On medium-high heat, bring sauce to a boil, while stirring.

Once sauce boils, immediately lower heat. Add cooked meatballs and continue cooking – at a simmer – until sauce is slightly thickened and coats meatballs.

++ These can be made ahead and served the next day. I reheat them gently in an electric frying pan and serve them right from the pan so they remain warm. Of course, they can also be warmed up & served from your slow-cooker. Enjoy!!

Recently I prepared Beef ‘n Mushroom Pie a day ahead and brought it to my aunt’s home, where it was quickly & easily reheated. I served it with ready-made sweet potatoes – sooo good !! I love this pie – it’s like a “meat & potato meal” in a pie.

It’s already been a year since I began my blog – and Beef ‘n Mushroom Pie was the first recipe posted!

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Well, after promising many of you for almost a year that I’d “get moving” and begin posting recipes – I’m FINALLY posting my first one. (I can’t guarantee how well this first blog is gonna come out because I can’t be bothered reading lots of instructions!!) I’ve got zillions of recipes I want to share, and I know many of you have complained that you’re tired of always cooking the same things. So, consider me here to shake up your culinary life!! I made this Beef ‘n Mushroom Pie recently when some friends invited me over for an evening of “pizza and a bonfire”. (And, of course, some “beverages”!) The pie was a big hit!! (It’s a Pillsbury Bake Off winner from about 20 years ago.) I changed the recipe slightly, such as using four cups of potatoes instead of two. With the extra potatoes, you’ll get at least six good-sized yummy portions!! The recipe calls for a pound of left-over roast beef, but, since people don’t prepare roast beef as much as they used 20 years ago, I just buy a one pound “hunk” at the deli counter of my local grocery store. Oh…if you’re wondering how the party went… well, we were in the hot tub at 1:30 a.m.!!! —- Believe me – this pie has so much flavor, with so little effort!

Ingredients

1 lb. cubed COOKED roast beef, about 3 cups ++ Buy a 1 pound “hunk” at the deli counter.
1/4 cup chopped red pepper
1/4 cup chopped green pepper
1/4 cup chopped onion
1 can UNDILUTED mushroom soup
1 (6.5 oz.) can sliced mushrooms, DRAINED
1/4 tsp. salt-free seasoning – such as Mrs. Dash (I like Garlic & Herb)
1/4 tsp. garlic salt with parsley
a few dashes of pepper
2 – 4 cups sliced potatoes, cooked ++ I used 4 cups
1 pkg. refrigerated pie crust (containing 2 crusts)
1 egg, beaten

Method

Oven at 375 F Bake pie for 45 minutes

In a large skillet, cook cubed beef, chopped peppers & onion in a few tablespoons of olive oil over medium heat for about 3 to 5 minutes.

Add the mushroom soup, mushrooms and spices. Mix well. COVER and simmer for 10 minutes.

Line a deep pie plate with a crust. (It’s a good idea to take the crust out of the refrigerator about 15 minutes before you want to use it!)

Pour in the hot filling. Now it’s time to add the potatoes, which have been cooked and drained. Just layer them on top of the hot mixture.

OK – you’re almost done!! Place the top crust on top of the potatoes. Fold the top crust over the bottom crust and “crimp” the edges of the crust. You can do this with a fork (don’t press too hard or you make the edges to thin) or with you can crimp it with your fingers.

Now for the “beauty part” – the part that makes everyone go “Wow, how’d you get your pie to look like that?” Beat an egg in a small glass or bowl, then, using your fingers as a paint brush (use a pastry brush if you want, but you’ll only have to wash it after!), spread SOME of the beaten egg (you won’t need it all) all over the top crust.

++If you end up with “puddles” of egg wash in some of the grooves, just dab it out with a bit of paper towel.

Bake at 375 F – in the center of the oven – for 45 minutes. Enjoy !!

++ If baking the pie ahead of time, allow the cooked Beef ‘n Mushroom Pie to cool for about 25 minutes, then cover with foil & store in refrigerator. ++ To reheat pre-baked pie, remove foil & bake in a 350 F oven for about a half hour.

++ When reheating, if you’re not sure the pie’s fully heated – here’s what I do… I stick a CLEAN finger in the center. If it’s hot – it’s ready! (Yeah, that’s a bit unorthodox but hey, it works.)