HOMEMADE ITALIAN BEEF PATTIES
I love to cook, but I don't have time to spend all day in the kitchen. This recipe is fairly quick and easy to make, as well as being very tasty.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the beef, salt and pepper; mix well. Shape into six patties. Place the flour, eggs and crumbs in three separate shallow bowls. Dredge beef patties in flour; dip into eggs, then coat with bread crumbs., In a large skillet, cook patties in oil over medium heat until meat is no longer pink. Arrange in a single layer in a greased 13-in. x 9-in. baking dish. Top each patty with mozzarella cheese, mushrooms, spaghetti sauce and Parmesan cheese. Bake, uncovered, at 400° for 25 minutes or until hot and bubbly. Serve on rolls or over spaghetti.
Nutrition Facts : Calories 544 calories, Fat 33g fat (12g saturated fat), Cholesterol 172mg cholesterol, Sodium 910mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 36g protein.
ITALIAN BEEF PATTIES
I found this in TOH Quick Cooking. So easy and a great new way to serve hamburger. Serve this over spaghetti noodles and a salad and you have a complete meal.
Provided by children from A to Z
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the beef salt and pepper; mix well.
- Shape into six patties.
- Place the flour, eggs and bread crumbs in three separate bowls.
- Dredge beef patties in flour; dip into eggs, then coat with bread crumbs.
- In a large skillet, cook patties in oil over medium heat until meat is no longer pink.
- Arrange in a single layer in a greased 13x9 pan.
- Top each patty with cheese slices, mushrooms, spaghetti sauce and parmesan cheese.
- Bake uncovered, at 400 degrees for 25 minute or until hot and bubbly.
- Serve over cooked spaghetti.
ITALIAN BEEF PATTIES
Make these pizza flavored patties and watch the kids devour them! Give them a try in buns for a pizza-like cheeseburger, or try them on rice or with a side of deli pasta salad for a super-fast fix. -Deanna Maciejewski, Bridgeton, Missouri
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1/3 cup pizza sauce, egg, bread crumbs, onion, oregano, salt and pepper. Crumble beef over mixture and mix well. Shape into six patties. Place on a broiler pan coated with cooking spray. , Broil 6 in. from the heat for 5-6 minutes on each side or until juices run clear, basting frequently with remaining pizza sauce. Top with cheese. Broil 1 minute longer or until cheese is melted., Freeze option: Prepare uncooked patties and freeze, covered, on a plastic wrap-lined baking sheet until firm. Transfer patties to a large resealable plastic bag; return to freezer. To use, cook frozen patties and top with cheese as directed, increasing time as necessary for a thermometer to read 160°.
Nutrition Facts : Calories 325 calories, Fat 19g fat (8g saturated fat), Cholesterol 132mg cholesterol, Sodium 365mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
ITALIAN BEEF PATTIES
Make and share this Italian Beef Patties recipe from Food.com.
Provided by Boomette
Categories Onions
Time 32m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, with a whisk, mix egg, breadcrumbs, garlic, water, italian seasoning and half salt and pepper. Add ground beef and stir with a fork. With wet hands, do 4 patties of 1/2 inch thickness.
- In an ovenproof skillet, heat oil at medium high heat. Add beef patties and cook about 6 minutes or until bottom is golden. With a spatula, flip the patties and keep cooking 2 minutes.
- Meanwhile, in another bowl, mix tomatoes, bell pepper, onion, parsley and remaining salt and pepper until homogeneous. With a spoon, spread this mixture on the patties. Add the shredded cheese on top.
- Cook under the preheated broil in oven 4 inches below the heat for about 4 minutes or until cheese begins to brown and beef is not pink inside.
ITALIAN BEEF
Steps:
- Rinse steak under cold water and pat dry with paper towels. Place in large resealable bag. Add salad dressing, 1/2 cup pasta sauce, and garlic to bag. Gently massage to mix marinade. Marinate in refrigerator for 1 to 8 hours.
- In a small saucepan combine remaining pasta sauce, wine, and seasoning. Bring to a boil over medium-high heat. Reduce heat and keep warm.
- Remove steak from refrigerator 30 minutes before cooking and bring to room temperature. Preheat grill to medium-high. Just before cooking, clean and oil grate.
- Remove steak from bag and discard marinade. Place steak on grill. Cook for 6 to 7 minutes per side. Serve hot with warm sauce.
CHICAGO ITALIAN BEEF (POT ROAST STYLE)
Giardiniera is a traditional Italian dish of mixed pickled vegetables- their tangy kick cuts the richness of the beef in Jeff Mauro's sandwich while adding satisfying crunch and spiciness.
Provided by Jeff Mauro, host of Sandwich King
Time 21h25m
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F.
- Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
- Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.
- For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
- For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.
- Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
- Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
ITALIAN BEEF SANDWICHES
Lorriane Pierce was a master cook. Whenever these were on the menu, lines would form. Serve on crusty Italian bread.
Provided by Dick Pierce
Categories World Cuisine Recipes European Italian
Time P1DT2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
- Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
- The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 2.3 g, Cholesterol 138.3 mg, Fat 32.7 g, Fiber 0.8 g, Protein 45.2 g, SaturatedFat 12.9 g, Sodium 985.2 mg, Sugar 0.2 g
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