Tag Archives: grass finished beef

Sirloin Roast Week of Menus

On Sunday afternoon, i threw a thawed 4 ish lb sirloin roast into a small electric roaster.  I must admit, i use this little roast unrelentingly, yet only paid $5 for the thing!  It was at a church fundraising bazaar and that is the price marked on it.  I did not like the noisy little fan on the air roaster, so it was simply removed and the hole covered with tape.  Done and done.

Roast 4 (3)
Once finished cooking, the result is a lovely tender sirloin roast, a bit over 2 cups of rich beef broth, and a small amount of nutrient rich clean fat – all of which will be used for cooking.

Day 1:  Sliced roast with smashed sweet potato and fresh salad.  Not much more to say, very delicious, simple, and filling.  Pictured here is one small smashed sweet potato and about 3.5 ounces of beef roast and a ubiquitous power salad.

IMG-3713

Day 2 – Beef & Vegetable Soup – was planning something else, but my husband came up croupy and sick with a cold, so switched gears to make a cold buster soup.  Mix the broth created when the roast was cooking with the cooking water from the sweet potato preparation for a nutritionally powerful base for adding sliced carrots, diced scrubbed potatoes with skins, finely chopped onion, minced garlic, sliced celery, then salt and pepper to taste.  The broth is strong, but i added 2-3 oz of roast chopped into small pieces to this dish.  All in all this yielded about 5 cups of deliciousness.  Bring to slight boil, then simmer 20 minutes, but longer doesn’t hurt, just mind keeping on the lid so the moisture doesn’t get away.  Feel free to add water for a thinner soup.

Day 3:  Crumbled roast in Scrambled eggs  (Egg Frittata)

This is my go to when i’m short on time for anything – don’t even need meat.  Saute a finely chopped small onion in the saved fat drippings from cooking the roast.  After a couple minutes, cut or chop fresh spinach into the skillet, stir those around until softened, then add as much crumbled roast as you want, then add eggs.  This is one of the recipes where you can add as much or as little as you need to make the meal.  Plus, dress it up even more with sliced fresh mushrooms, sliced black olives, shredded cheese.  Or exchange the spinach with any leftover greens you have in the frig.

egg-frittata-6.jpg

Day 4:  Cubed roast beef with smashed potatoes and white sauce, steamed broccoli

Since i used all the broth for the sick day soup, white gravy made with milk will be a great substitute.  Onions are for healing, so finely chopped and sauteed in the beef fat before adding flour and milk creates more robust and healthful gravy.

26907665_10210802982533038_2555564338892636811_n
Chipped roast, smashed potatoes, white sauce with onions dressed on side with steamed broccoli. Still working on that roast prepared Sunday afternoon.

Day 5 – Roast Beef Salad – an old fashioned favourite

27332389_10210803004173579_3953251392926562264_n
Plate 5-since I had time whilst the potatoes cooked (meal 4), went ahead and finished off the little bit of roast left. Grind the meat, hard cooked eggs, chopped pickles if you like. Stir in mayo, mustard. Serve with crackers or veggies. Alternatively, make sandwiches.

To squeeze out another power soup, use the cooking water from potatoes and steamed broccoli – chop onions, carrots, and the stems of the broccoli – add to the water and bring to a boil.  Season with salt, pepper, and even parsley, sage, rosemary, and thyme to boost flavour if you like.  Although i seldom use rosemary or thyme simply because i don’t like them!

So, there’s a small example of roast flexibility, whatever it’s worth!

Cheers

tauna

Biscuit Topped Italian Casserole

Sometimes a stumbled upon recipe in a catalogue or magazine or flyer  really resonates with your family and it becomes part of the regular menu lineup.  This casserole is one such that i found probably 20 years ago.  The beauty of it, is that it is easily modified to accommodate your own tastes and whatever you have on hand (within reason of course!)

The original recipe is pictured way below, but the one i made yesterday included my home raised green beans and home grown grass finished ground beef.  For chopping the vegetables i use a mini food chopper and even chop the green beans if i’m preparing for Sunday’s meal with Allen’s 98-year-old Aunt June.  She has lost her teeth and can’t keep track of dentures – so it is what it is.

Family sized version:

  • 2 lbs grass-finished ground beef
  • 1 medium sized onion – chopped
  • 3 medium sized carrots – chopped
  • 1-2 cups Asian long pole green beans – chopped
  • 1 24 oz jar  tomatoes 
  • 2 cups of your favourite cheese, divided – 1 1/2 cups to stir into veggie/beef mix, 1/2 cup to top off the casserole.  Or stir in 2 cups of cheese to melt – whatever your choice!

Brown the ground beef in a 4 quart pot and add all the vegetables, including the tomato sauce, throw in maybe a tablespoon of salt (check your tomato sauce – it may already have salt in it – i try to use straight tomatoes) and a teaspoon of black pepper -whatever suits ya, and let it simmer for 20 minutes or so.  Add 1 1/2 cups of your favourite cheese and stir to melt.

Once the mix is ready, pour into a 9×13 inch pan, level it off, then top with biscuits.  I make my own, but you can buy some to use.  Then sprinkle about a cup of shredded cheese on top.  Then add a sprinkling of parsley, basil, or oregano if you like.

Bake in a preheated oven of 375 F for about 28 minutes until cheese is melted and biscuits are golden brown.  This makes 6-8 servings.  Takes about an hour to make and bake, but if there are leftovers, it’s still a time saver.  What does it cost?  that will totally depend on the quality of ingredients you purchase.

IMG-3607
After pouring the beef/veggie/cheese mix into a 9×13 inch baking dish, top it with the biscuits.

 

IMG-3608
Then add about 1 cup of shredded cheese
IMG-3609
Sprinkle on some parsley if you like, then bake in a 375 F oven about 28 minutes.
IMG-3611
Finished casserole – YUMMY!
IMG-3612
Here’s the original recipe i cut out of a magazine a couple decades ago!

Buon Appetito!

 

tauna