{"id":3391,"date":"2015-03-06T06:54:37","date_gmt":"2015-03-06T13:54:37","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=3391"},"modified":"2025-05-29T14:58:18","modified_gmt":"2025-05-29T20:58:18","slug":"250-cookbooks-all-time-favorite-beef-recipes","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=3391","title":{"rendered":"250 Cookbooks: All-Time Favorite Beef Recipes"},"content":{"rendered":"

Cookbook #102:<\/strong> All-Time Favorite Beef Recipes<\/em>, Better Homes and Gardens, Meredith Corporation, Des Moines, Iowa, 1977 (18th printing, 1983).<\/p>\n

\"AllTimeFavoriteBeefRecCB\"<\/a>More ways to cook beef! Guess you know that I am not a vegetarian. I acquired this book in the mid-eighties, and it is a good example of American cookbooks of that decade. The contents include recipes for roast beef, pot roasts, steaks (expensive and less-expensive), meat loaves and meatballs, hamburger recipes, soups and stews, leftover roast beef, and variety meats.<\/p>\n

I find it refreshing to open this (dated) cookbook and not be barraged with brand-name ingredients, nor to see packaged mixes as ingredients. Plain fare mostly, not terribly inspiring but some good comfort food recipes.<\/p>\n

Paging through this book, I re-discover a recipe I’ve always liked for “Italian Bracioli” \u2013 round steak stuffed with onions and rolled up and baked in a tomato sauce. When I was a working mom, I relied on this type of recipe, since I could cook it on a Sunday and heat it up on a weekday. I also tried (and liked) the Spinach-Stuffed Flank Steak and the Oven Swiss Steak. So, I’ll keep this cookbook.<\/p>\n

I decide to make “Greek-Style Sandwiches” for this blog. It calls for pita bread, which means I have an excuse to go to the Mediterranean Market on Bluff in Boulder, always an interesting trip (I love exploring shelves of foreign cuisine products).<\/p>\n

\"Greek-Style<\/a>The above recipe is (in my opinion) an “Americanization” of Greek cooking, so I am calling my version “Beef Steak Pitas”. Most Mediterranean cooking calls for lamb, fish, or chicken rather than beef, and yogurt instead of the sour cream dip with chives. I kept the beef, but I substituted plain yogurt for the sour cream dip, added green onions, and added feta cheese.<\/p>\n

Pita breads vary widely. I bought Greek pitas from the Mediterranean store: they were huge and tasty but they did not have pockets. We found we could fold them carefully over the filling like a taco, but it was almost easier to eat them with a fork. Next time I’ll look for pita breads that have pockets. Or, make my own<\/a>.<\/p>\n

Beef Steak Pitas<\/strong><\/a>
\nserves 3-4<\/em><\/p>\n