Lunch - Jewish recipes with ground beef

Author: Junior Warwick

The richness of the thick gravy, mixed with large chunks of tasty beef and savory veggies can turn a cold winter day into a heart warming stick to the ribs delight. Kreplach are tender dumplings plump filled with a savory filling of ground beef and onions.

Classic Meatloaf
Hearty Beef Stew
How to Cook Like an Iraqi Jewish Grandmother
Beef Kreplach
What is the best way to cook ground beef?
What are some good main dish Beef Recipes for the kosher table?
How to make ground beef and mushroom soup at home?
What is Jewish beef brisket?

Classic Meatloaf

This tasty, savory and just incredible comfort meatloaf can be used in so many different ways. Hot or cold, it's comfort food at its best.
Provided by: Myrna Turek
Total time: 85 minutes
Cook time: 70 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

2 lbs. Kosher ground beef
1 large egg beaten
1/2 tsp black peppers
1/2 tsp. garlic power
1/2 tsp. onion flakes
1 tbsp. Worcestershire sauce
1/3 cup plain dried bread crumbs
5-6 ounces water
1/2 can Cream of Mushroom soup (hold the rest in reserve)
1-2 tsp. vegetable oil (to be divided)

How to cook:

Preheat oven to 350 degrees
Coat loaf pan with 1 teaspoon oil. Reserve rest of oil to put into meat mixture
Mix egg, pepper, garlic powder, onion flakes, oil, Worcestershire sauce, bread crumbs together
Mix water and mushroom soup together.
Add all the mixtures to the bowl with the ground beef. Mix well.
Add the meat mixture to the loaf pan.
Bake uncovered for 1 hour and 10 minutes. (70 minutes).
Let rest for 10 minutes, then slice into desired portions.
Heat leftover soup, you may have too add water to thin out the soup a little. Serve in a gravy boat.

Notes: Cabbage Borscht With, Plenty of mushrooms, cabbage and carrots along with a judicious amount of beef make this healthy borscht recipe special. Heat 2 teaspoons oil in a large soup pot or Dutch oven over medium-high heat. Add steak and cook, stirring frequently, until beginning to brown, 2 to 4 minutes.

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jewish recipes with ground beef iraqi jewish grandmother the nosher cook like an iraqi jewish grandmother cook like an iraqi jewish grandmother the nosher

Hearty Beef Stew

I love these hardy one pot meals. The richness of the thick gravy, mixed with large chunks of tasty beef and savory veggies can turn a cold winter day into a heart warming stick to the ribs delight. It is that good. Hopefully it will bring back pleasant memories to you. And can make new memories for your family. Enjoy.
Provided by: Myrna Turek
Total time: 140 minutes
Cook time: 120 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

2-3 lbs. Kosher beef for stew (cut in chunks)
3-4 tbsp. canola or vegetable oil
4-5 large carrots (cut onto chunks)
2 large onions (can use frozen onions)
4-5 large potatoes (cut into chunks)
1 15 ounce bag of frozen peas
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
2-3 cans beef broth, 14 oz each (more liquid may be needed, to cover meat and veggies)
1/2 tsp, paprika
2 tsp. corn starch
2 tsp. water

How to cook:

Heat oil in large pot. Brown beef on all sides.
Add salt, pepper, paprika and broth. Cover and cook on medium heat for 1 1/2 hours. Check often to make sure there is enough liquid, Stir.
After 1 1/2 hrs. add the carrots, onions and potatoes. Cover and cook about 45 minutes to 1 hour. Add frozen peas. Mix water and cornstarch add to pot. Stir cook for 15-20 minutes.
Check to see that meat and veggies are done. If more liquid or thickener is needed, make adjustment with cornstarch and water or broth, and cook another 15 minutes. Serve with crusty bread.

Notes: How to Cook Like an Iraqi Jewish, For the slow-cooked Shabbat dish, t’beet (an Iraqi version of the Ashkenazi cholent), which consists of chicken and rice, ground beef, tomatoes, herbs, and spices, Rivka and her mother …

How to Cook Like an Iraqi Jewish Grandmother

Today’s best cooks pride themselves in using locally-grown produce and cooking from scratch. But Fadila Shamo David and Rivka Alcobi, ...
Yields: 0 servings
Number of ingredients: 2

Ingredients:

2 lbs pitted apricots
1 lb sugar

How to cook:

Wash and pit fresh, soft, ripe apricots.
Weigh apricots and mix them with half their weight of sugar. So, if you have 2 pounds of pitted apricots, use 1 pound of sugar.
Cook the sugar and apricots on a low heat on top of the stove, until the sugar melts. Do not let sugar brown or burn. This should take less than five minutes.
Spread fruit/sugar mixture in large, rimmed sheet pan. Place pan holding the fruit inside a larger pan.
Place both pans outside, in the sun. Pour water into the larger pan, forming a moat around the smaller pan holding the fruit. By placing the fruit filled pan inside another pan filled with water, you protect the fruit from ants that may try to encroach on the fruit spread. Cover fruit pan loosely with cheesecloth to protect the fruit from bees and other insects.
Keep the fruit pan in direct, hot sun until it thickens to a jam-like consistency. If it has not thickened over the course of one day, bring the pans inside at nightfall, and bring the pans outside the following day until the fruit has reached desired thickness. Depending on the heat of the sun and the quantity of fruit you use, this may take between 2 – 7 days.

Notes: Jewish Recipes, Browse Jewish recipes for matzo ball soup, apple cake, carrot tzimmes, latkes, knishes, rye bread and bagels, complete with ratings, reviews and cooking tips. Check out our collection of 35 …

Beef Kreplach

Kreplach are tender dumplings plump filled with a savory filling of ground beef and onions. They are super easy to make because they use wonton skins in place of homemade dumpling dough.
Provided by: Robin Donovan
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 36 servings
Cuisine: Jewish
Number of ingredients: 9

Ingredients:

Nutrition:

Calories: 372 calories
Carbohydrate: 29 grams carbohydrates
Cholesterol: 72 milligrams cholesterol
Fat: 16 grams fat
Fiber: 1 grams fiber
Protein: 25 grams protein
Saturated Fat: 5 grams saturated fat
Serving Size: 1 serving
Sodium: 697 grams sodium
Sugar: 1 grams sugar
Trans Fat: 1 grams trans fat
Unsaturated Fat: 8 grams unsaturated fat

How to cook:

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
Add the beef to the skillet and cook, breaking up the meat with a spatula and stirring occasionally, until the meat is browned.
Drain excess fat from the skillet.
Stir in the paprika, salt, and pepper. Set aside to cool for several minutes.
Set a medium saucepan of lightly salted water on the stove to boil.
Arrange wonton skins on a work surface.
Dollop about 1 heaping teaspoon of filling oneach wonton skin (place it towards one of the corners).
Moisten the 2 edges of the wonton skin adjacentto the filling and then fold the wrapper over to form a triangle encasing the filling. Press the sides together to seal them well.
Add the kreplach to the water, which should now be at a low boil, and cook, stirring occasionally, for 2 to 3 minutes, until the wrapper is tender. Drain.
Serve the kreplach on their own or in chicken soup or broth, garnished with chopped fresh dill.

Notes: Traditional Jewish Recipes, Yeasted coffee pie from Poland might be actually flavored with sugar-cinnamon, chocolate, or lemon, and loaded with cheese or even fruit. Round …