10
Aug
12

Beef with Scrambled Eggs


In our never ending quest to bring you easy to make, succulent recipes we scour the web, and consult countless cookbooks in order to find the hidden and not so hidden pearls. Following is a recipe we adapted from 1 Ground Beef, 100 Recipes by Linda Doeser:

Beef with Scrambled Eggs

Serves 6

Ingredients

  • 6 tablespoons margarine
  • 1 onion, sliced
  • 1 garlic clove, finely chopped
  • 1 pound 2 ounces ground beef
  • 2 tomatoes peeled and sliced
  • 1 small red bell pepper, seeded and diced
  • 1 tablespoon Balsamic vinegar (OR you can make your own vegetarian Worcestershire sauce)**
  • 1 tablespoon chopped fresh parsley, plus extra to garnish
  • salt and pepper to taste
  • toast with margarine to serve

Directions

  1. Melt the margarine in a large pan. Add the onion and garlic and cook over low heat, stirring occasionally for 5 minute, until softened. Add the ground beef, increase the heat to medium and cook, stirring frequently and breaking it up with a wooden spoon, for 8 to 10 minutes, until evenly browned.
  2. Add the tomatoes and bell peppers, reduce the heat and simmer, stirring occasionally for 15 minute, until the meat and vegetables are tender. Stir in the Balsamic vinegar or the vegetarian Worcestershire sauce and parsley; season to taste with salt and pepper.
  3. Lightly beat the eggs in a bowl and season to taste with salt and peppe. Add the eggs to the pan and coo, stirring for a few minutes until lightly scrambled.
  4. Garnish with parsley and serve with immediately with toast.

–OoOX0XOoOOoOX0XOoO–OoOX0XOoO–

**Vegetarian Worcestershire Sauce

(Source: “20 Minutes to Dinner: Quick, Low-Fat, Low-Calorie Meals,” by Bryanna Clark)

Yield: about 2 cups

  • 1 cup cider vinegar
  • 1/3 cup dark molasses
  • 1/4 cup soy sauce OR mushroom soy sauce
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons dried mustard powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic granules
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves OR allspice
  • 1/8 teaspoon ground cardamom

Combine all ingredients in a blender. Pour into a saucepan and bring to a boil. Store in refrigerator.

(http://www.jewishfood-list.com/recipes/condiment/worcestershireveg01.html)

I made it earlier in the week and will make it again this coming Sunday, be’ezrat Hashem (it was that good). So… enjoy, gentle reader, enjoy!
CS


2 Responses to “Beef with Scrambled Eggs”


  1. August 10, 2012 at 11:29 am

    I highly avoid using margarine anymore. Its high in transfats, since that’s basically what it is. Try coconut oil, palm or tallow for the egg dish. These oils also don’t oxidize as much either.

    Like

    • August 10, 2012 at 11:38 am

      I’ll try the coconut oil when I make it again this Sunday, thank you for the suggestion.

      Like


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