Meat Ralf Makeover Recipes

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

MAKEOVER BEEF STROGANOFF

Steps:

• Combine 1/2 cup flour and 1/4 teaspoon pepper in a large bowl. Add beef, a few pieces at a time, and turn to coat., In a large nonstick skillet, heat oil over medium-high heat. Cook beef in batches until no longer pink. Remove and keep warm. In same skillet, saute mushrooms and onion in drippings until tender. Add garlic; cook 1 minute longer., Whisk remaining flour with broth until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Add beef, salt and remaining pepper. Stir in sour cream; heat through (do not boil). If desired, sprinkle with parsley and coarsely ground pepper. Serve with noodles.

"MR. GRANT YOU TOOK HALF VEAL PRINCE ORLOFF!"

Steps:

• Preheat oven to 325.
• Dry the veal on paper towels.
• Place in a heavy casserole just large enough to hold the veal easily.
• Place the casserole over moderately high heat with the butter and oil.
• When you see the butter foam begin to subside, brown the veal lightly on all sides; this takes 10 to 15 minutes.
• Remove the veal.
• If the browning fat has burned, pour it out and add butter.
• Stir in the vegetables and herb bouquet, cover and cook over low heat for 5 minutes with out browning.
• Sprinkle salt and pepper over the veal.
• Return it to the casserole and baste with the butter in the casserole.
• Insert meat thermometer.
• Lay the blanched bacon over the meat, then cover with foil.
• Cover the casserole and set in lower third of preheated oven.
• Regulate heat so meat cooks slowly and steadily for about 1-1/2 hours.
• Baste it 2 or 3 times with the juices in the casserole.
• The roast is done at a thermometer reading of 175 degrees, or as soon as it's juices run clear yellow when the meat is pricked deeply with a fork.
• Place the veal on a hot platter and discard trussing strings.
• The veal and vegetables will have produced a cup or more of juice in the casserole.
• Remove all but 2 tablespoons of fat from them.
• Set casserole over moderate heat while scraping up any coagulated cooking juices from the bottom and sides with a wooden spoon, and mashing the vegetables into the liquid.
• Boil down rapidly if necessary; you should have 3/4 to 1 cup.
• Correct seasoning, and strain into a hot gravy boat.
• Garnish the meat platter with whatever vegetables you have chosen, and serve.
• If you are not serving immediately, return the veal and sauce to the casserole, cover partially, and set in a turned-off hot oven where it will stay warm for half an hour at least.