Emily Richards, P.H.Ec., share with Canada Beef her recipe for Homemade Tomato Sauce. This is as close to her mom and Nonna's sauce that she could get. Using homemade canned tomatoes makes a difference but many people don't get a chance to can their own tomatoes. Emily wanted to offer her readers a recipe for a tomato sauce using store-bought canned tomatoes that was easy to make and still tasted great.
Emily Richards, P.H.Ec., share with Canada Beef her recipe for Veal Cutlet with Homemade Tomato Sauce. Also called in Italian, Cotolette di Vitello con Sugo. This is a favourite recipe for entertaining or a great homemade Italian meal. You can freeze these cutlets in sauce and save them for a cold night to warm everyone’s hearts. The leftovers, if there are any make great sandwiches the next day!
Emily Richards, P.H.Ec., shared with Canada Beef her Nonna's (Nana's) veal meatball recipe from her cookbook Per La Famiglia. These moist and tasty meatballs will be a hit with friends and family.
This rub works great with thick, tender and juicy steak cuts from the top sirloin, rib or strip loin. The resulting sweet, savoury and charred flavours bring out the best in your beef and work beautifully with bold red wines and dark craft beers like black lagers, porters and stouts - a perfect pairing to summer evenings at home with family and friends.
Turn leftover roast beef into an easy and delicious pot pie perfect for any weeknight meal. The puff pastry adds a flaky top layer to the rich beef filling. Customize to your liking by adding in any of your favourite vegetables. The ultimate comfort food dinner idea.
This Anne Lindsay extra-lean ground beef recipe appears in the Heart and Stroke Foundation of Canada cookbook: Lighthearted at Home.
Here's a small roast that's a big idea! Perfect for small families, Quick Roasts are 1 lb (500 g) fresh beef roasts that are cut from traditional Oven Roasts. Since they cook in less than an hour, they are perfect for dinners during the week. Serve this not-so-traditional roast beef recipe with steamed rice and the Super Simple Stir-fry.
Simple spices combine to make a unique rub for roasts and steaks. Paired up with a matching barbecue ‘mop’ (Southern U.S. bbq lingo for barbecue sauce), this combo makes an authentic slow-roasting Southern BBQ experience for cooking roasts in the oven or by indirect heat on the barbecue or smoker.
Here’s a meat'n'potatoes appetizer or paired with a salad, a light family meal the kid's will love. The small potatoes micro-bake in minutes and with Big Batch Beef, they're ready in a flash! If you want to skip making the Big Batch Beef, pan-fry 1 lb (500 g) fresh ground beef with 1 EACH onion and clove garlic, minced – take what you need for the recipe and save the rest to add to pasta sauce for next night's dinner.
This is a delicious all-purpose meat sauce from cookbook author Bonnie Stern. Try it over pasta too. Just a little bit of sausage adds a lot of flavour to the recipe, but you can omit it if you prefer and use an equal amount of lean beef.
The word “tagine” refers both to the earthenware dish with a cone-shaped lid AND the stew that is made within it. You don’t need this dish to make the stew – a heavy-bottomed pot with a good lid will do the trick, producing an aromatic beef stew with a contrast of sweet and savoury flavours within it.
An easy, satisfying dinner recipe that's perfect for every-night cooking. Beef is what makes Beef and Pasta Pronto best!
Chef Anna Olson: “I discovered Kare Kare on my very first trip to the Philippines. I loved the intense aroma and the richness of the sauce, and it inspired me to prepare it at home. If I’m looking for a more casual way to serve it, especially if I’ve made the dish the day before, I serve my Kare Kare beef as a burrito. Since this isn’t readily available here in Canada, I use paprika – it adds a nice colour and is very tasty without being spicy.”
Use thinly sliced Inside Round Steak that you tenderize on just one side. Look for these pre-cut thin steaks at the meat counter. Use jarred roasted red peppers for the roasted red pepper strips in the recipe as a shortcut.
Make with thinly sliced prime rib or strip loin steaks. You can make your own pho flavoured beef broth (see Tip) or buy ready-made. Serve the soup with hot sauce and soy sauce.
Chef Anna Olson makes the take on these Middle-East inspired sliders interesting with a unique spice blend and texture that defines Kibbeh. Soaked bulgur wheat added to the beef mix adds a crunch to the sliders. And, rather than making the sliders with ground beef, Flat Iron Steak is cut by hand to make the patties, giving them a ‘steak-y’ quality.
Chef Anna Olson developed this refreshing salad as inspired by the salad rolls that often start a Vietnamese meal. Rice noodles are tossed with crunchy, colourful vegetables and peanut ginger dressing. The salad is made more substantial as the main meal by adding slow-simmered beef blade pot roast. Bonus: Save the broth used to cook the pot roast to enjoy as the starter for a Pho soup.
Adapted from a recipe by Chef Jean-Francois Fortin of the Fairmont Chateau Lake Louise, this chili makes a big pot – perfect for when you have the gang over or want to stock your freezer with speedy weeknight dinners. The seasoning is quite mild so if you want to spice it up, serve with some hot sauce or add ½ tsp chili pepper flakes while sautéing the seasonings.
This recipe takes advantage of making appetizer bites from leftover roast beef. The recipe is enough roast to make 4 to 6 main course servings as a roast one night, with enough left over to make 40 Bites to serve within 3 days.