Evelyn Chartres Author
Beef

Swedish Meatballs

Swedish meatballs are a de-facto comfort food. This recipe opts to bake the meatballs in the oven so they remain intact during cooking. These seasoned meatballs, coated in sour cream, can really brighten the mood at the table and is sure to become a family favourite!

This recipe feeds 6 to 8 people.

Ingredients

  • 1⅛ cup (265 ml) of dry bread crumbs
  • 1 cup (235 ml) of heavy cream
  • 2 tablespoons (30 ml) of butter (divided)
  • ½ cup (120 ml) of finely chopped onions
  • 2 cloves (5-10 g) of crushed garlic
  • 1 pound (450 g) of ground beef
  • ½ pound (225 g) of ground pork
  • 1 tablespoon (15 ml) of Herbes de Provence or Italian Seasoning (divided)
  • ¼ teaspoon (1.25 ml) of ground allspice
  • Salt and Pepper to taste
  • 1 cup (235 ml) of beef broth
  • 1 cup (235 ml) of sour cream
  • 2 tablespoons (30 ml) of flour

Preparation

  1. Pre-heat oven to 325°F (165°C).
  2. In a small skillet, melt 1 tablespoon (15 ml) of butter. Add onions and garlic then sauté until onions are transparent.
  3. In a large bowl, mix bread crumbs and cream. Then quickly add onions, garlic, beef, pork, 2 teaspoons (10 ml) of herbes, salt and pepper.  Kneed the contents until you have a consistent texture.
  4. Using a heaping tablespoon of meat, roll into meatballs. Place meatballs on greased 17×11 inch (44×28 cm) pan or cookie sheet. Space them out to fit approximately 40 meatballs.
  5. Place in the oven and bake for 25 to 30 minutes or until the centre is no longer pink. On occasion, roll the balls to prevent them from cooking on only one side or sticking to the pan. Once cooked, set aside.
  6. In a large saucepan on medium-high bring broth to a boil. Reduce to low once it comes to a boil.
  7. Combine sour cream and flour into a small bowl then mix well. Stir mixture into the broth, then cook for five minutes while stirring constantly. Do not bring to a boil.
  8. Add meatballs and cook for five minutes. On occasion, place a lid on the saucepan then shake the contents so every meatball gets evenly coated.
  9. When complete, garnish with remaining herbes and serve.

Beef and Barley Soup

Beef Barley soup is hearty and can heat the cockles of your heart; especially after a day out in the cold! It also happens to be a great way to make use of leftover steak from last night’s barbecue. This recipe can also be served as a main dish and is delicious when served with garlic bread!

Ingredients

  • 24 ounces (680 g) of uncooked beef or 18 ounces (510 g) of cooked beef
  • 10 fluid ounces (285 ml) of canned mushrooms (drained)
  • 2 to 4 tablespoons (30 to 60 ml) of olive oil
  • ½ teaspoon (2.5 ml) of ground cumin
  • 8 ounces (225 g) of parsnips
  • ½ cup (120 ml) of finely chopped onions
  • 2 cloves garlic (5-10 g) pressed
  • ½ teaspoon (2.5 ml) of thyme
  • ½ teaspoon (2.5 ml) of rosemary
  • 22 fluid ounces (640 ml) of diced tomatoes
  • ½ cup (120 ml) of pearl barley
  • 40 fluid ounces (1.2 l) of beef broth

Instructions

  1. Cook beef according to preference; I prefer to grill with seasoning and pepper. Cut into ¼ inch (0.6 cm) cubes then set aside.
  2. In a 4 quart (3.7 l) pot add oil and heat on medium.
  3. Add mushrooms and cumin. Sauté until they have turned a light brown.
  4. Add garlic, onions, thyme and rosemary to the pot. Sauté until onions are transparent.
  5. Add beef cubes and remaining ingredients. Bring to a boil.
  6. Reduce heat to a simmer, cover and cook two hours or until parsnips and meat are tender.

Beef and Macaroni au Four

Ground beef and macaroni with a pasta sauce is pretty much a staple of Canadian cooking. There is also seems to be no end in sight for variants on this particular dish and it is readily available in stores.

This variant is quick and easy to make. I use melt some shredded cheese on top using an oven. While I use a four-cheese or Portobello mushroom pasta sauce, any variants that catch your eye will do!

Ingredients

  • 8 ounces (225 g) of elbow macaroni
  • 1 tablespoon (15 ml) of butter
  • 1 pound (450 g) of ground beef
  • ¼ cup (60 ml) of finely chopped onions
  • ¼ cup (60 ml) of finely chopped roasted red peppers
  • 2 cloves (5-10 mg) of pressed garlic
  • 1 teaspoon (5 ml) of Italian Seasoning
  • ½ teaspoon (2.5 ml) of salt
  • ½ teaspoon (2.5 ml) of pepper
  • 22 fluid ounces (650 ml) of pasta sauce
  • ¼ cup of shredded mozzarella cheese (per portion)

Preparation

  1. Preheat oven to 350°F (175°C).
  2. Prepare macaroni in accordance with package instructions.
  3. In a large skillet melt butter over medium heat.
  4. Add beef, onions, red peppers, garlic and seasoning.
  5. Cook until meat is no longer pink, then drain meat.
  6. Return to heating element then add pasta sauce and macaroni.  Simmer on low for about 20 minutes.
  7. Place a portion in a stoneware dish then cover in shredded cheese. Place in the oven for 15 minutes or until cheese is golden brown.

Beef Stroganoff

I make sure keep these ingredients readily available to make this recipe. It takes no time at all to pull this meal together which makes a good 6 to 8 portions. While Beef Stroganoff is not French Canadian in origin, it is nonetheless a family favourite!

Ingredients

  • 12 ounces (340 g) of egg noodles
  • 8 ½ fluid ounces (250 ml) of sour cream
  • 10 fluid ounces (295 ml) of cream of mushroom soup
  • 1 package (40 g) of onion soup mix
  • 1 tablespoon (15 ml) of garlic butter
  • 1 tablespoon (15 ml) of butter
  • 1 pound (450 g) of ground beef
  • 3 ounces (85 g) of onions (optional)
  • 10 ounces (285 g) of snow peas

Preparation

  1. Prepare egg noodles according to package instructions.
  2. In a large bowl, mix cream of mushroom soup, sour cream and onion soup mix.
  3. On medium heat, melt garlic butter and butter in a skillet.
  4. Add ground beef, onions and cook until the meat is no longer pink.
  5. Drain, set heat to low and add contents of bowl.
  6. Stir until contents bubble then add peas.  Heat throughout and ready-to-serve.

Tourtière

Meat Pie

There are many variants of tourtières and this one is the most iconic version. Filled with ground beef and pork, covered in crust and baked in the oven, this dish is often enjoyed with hunter sauce or ketchup.

For an added kick, add some grated cheddar cheese before the top layer of crust is added. Stuff crust tourtière?

Ingredients

  • 1½ pounds (680 g) of ground pork
  • 1 pound of (450 g) of ground beef
  • 4 cups (940 ml) of chicken broth
  • 1 tablespoon (15 ml) of butter
  • 2 cloves garlic (5-10 g) pressed
  • ½ cup (125 ml) of diced onions
  • ½ teaspoon (2.5 ml) of Italian seasoning
  • ¼ teaspoon (1.25 ml) of ground nutmeg
  • ¼ teaspoon (1.25 ml) of ground cinnamon
  • Salt and pepper

Preparation

  1. Pre-heat oven to 350°F (180°C).
  2. Using a 3 quart (2.8 litre) saucepan pour in chicken broth followed by ground meat.
  3. Heat on medium-high and stir occasionally until cooked.
  4. Remove from heat, drain then set aside.
  5. Melt butter in a pan. Sauté onions and garlic until onions are transparent.
  6. Mix onions and garlic with the ground meat. Halve the meat mixture then fill two 9 inch (23 cm) pie crusts. Cover with crust, cut some slits so vapours can escape.
  7. Bake in oven for 30 to 40 minutes or until crust is a golden brown.
  8. Remove from oven and let cool for five minutes before cutting into slices and serving.