Cheddar Bacon Burgers


2 lb Lean Ground Beef

1/3 lb Schinkels’ Bacon, lightly sautéd and chopped fine

1/2 lb Medium Cheddar, shredded

1 tbsp Smashed Apple The Rub Seasoning

bacon cheddar burgers


Place all ingredients in mixer and blend until mixed. Not too much. You still want to see cheece.

Form into 8 patties.



Beef & Broccoli Skillet


1 tbsp olive oil
1 lb tender beef strips
(ask for them – not always in the counter display)
1 crushed garlic clove
1 red onion, chunked
3 cups broccoli florets
3 tbsp soy sauce
1 tbsp vinegar
1 cup beef broth
4 cups hot cooked rice noodles
sesame seeds

beef broccoli 2


Brown beef slowly with onions and garlic. Too hot and you’ll lose valuable juices. Stir in soya sauce, vinegar, and beef broth. Heat to a boil. Add broccoli and cook over medium heat until tender. Meanwhile, boil water and pour over rice noodles right before serving, using package directions to time. Serve beef mixture over noodles, sprinkle with sesame seeds. 

Andrea’s Chili


1 lb ground beef
1 onion, diced
1 lb mushrooms, chunked
2 peppers, chunked
Andrea’s Salsa (recipe for that is top secret,
however, your favourite salsa will do)
1 can kidney beans
2 cans baked beans
1 can tomato soup
1 can tomato paste
1 tbsp chili powder
1 tbsp seasoned salt
1/2 cup zesty Italian dressing



Brown beef slowly with onions and garlic. Too hot and you’ll lose valuable juices. Add mushrooms and peppers and sauté a few more minutes, but not too long, just until peppers are tender-crisp. Add remaining ingredients and simmer 1-2 hours. Or longer. Longer means thicker. Thicker is good.

Chuck Roast


1 3-5lb chuck roast
sea salt
fresh ground pepper
2 onions, chunked
red wine (optional)
2-3 cups beef broth
fresh herbs (rosemary or thyme) if desired



Rub chuck roast with ground salt and pepper or a pre-mix rub and let sit for 10-15 minutes.

Sauteé onions in butter. Set aside. Melt more butter if needed over medium-high heat. Brown all sides of the chuck roast. Set aside. Add about a cup of red wine to pot and scrap all the drippings and tidbits of onion and beef away from the sides of the pan. Replace chuck roast and then onions and add more broth if desired. 

Roast at 300°F until internal temperature is 190°F.
Chuck roasts need to be cooked to a higher temperature because they are traditionally heavier marbled. The fats need to be rendered longer to tenderize the meat.

Prime Rib


Prime Rib
1 tbsp onion powder
1 tbsp garlic powder
sprig of fresh basil, chopped fine
sprig of fresh oregano, chopped fine
1 tbsp fresh ground pepper
1/2 tbsp lemon pepper
3 tbsp paprika
1/2 tbsp cayenne pepper (if desired)
1/2 tbsp salt



Rub prime  rib with garlic salt, seasoned salt, and pepper. Place roast, fat side up in shallow pan. Insert meat thermometer in center of meat and roast at 300°F. Allow 20 minutes per pound for rare, add about 30 minutes longer for medium and 3/4 of an hour for well done, but be sure to watch your thermometer as roasts differ in shape and size, and all ovens vary in intensity. 

Remove from oven and let roast stand,covered, a few minutes before carving.
Add a little water to drippings for an au jus.
Add 1 cup warm water mixed with some flour to drippings and thicken over medium heat to make a gravy.

Grilled Steak


your choice of steak
1/4 cup brown sugar
1/4 cup soy sauce
2 tbsp. Worcestershire sauce
juice from 1/2 a lemon
1/4 tsp. garlic powder
1/2 cup Jack Daniel’s (optional)



Stir together brown sugar, soy sauce, Worcestershire, lemon juice, garlic powder & whiskey. Place steaks in a big zipped bag. Pour in marinade and seal bag. Refrigerate for at least 1 hour. 

Remove meat from marinade and grill to desired done-ness.

Which should be on the rarer side of medium, by the way. Don’t waste a good Schinkel Steak.

Dad’s Herbed Beef Stroganoff


1 1/2 lb beef stew
2 tbsp butter or oil
1 3/4 cup water
2 cloves garlic
1 bay leaf
1 tsp thyme
1 tsp oregano
salt & pepper to taste
4 medium carrots, diced
4 celery stalks, diced
2 medium onions, diced
1 lb cremini mushrooms, sliced
1 cup sour cream
1/3 cup flour
1/4 cup warm water
hot cooked egg noodles



Brown meat in oil and water, with the lid on a large, heavy pot. Add spices, including garlic, and bring to a boil, then reduce heat and simmer on low, covered, for about an hour.

Sauté onions, carrots and celery in a separate pan to tender-crisp and add to meat mixture. Add mushrooms and simmer for 10 more minutes on low. Remove bay leave.

Combine sour cream, flour and warm water. Mix until smooth with a whisk or hand mixer. Add to meat mixture in large pot and increase temperature to medium-high. Stir until thickened. Do not boil.

Serve over cooked, hot noodles.

Note: Dad called for beef bouillon in his original recipe. However, you can achieve the same effect if you brown meat in oil and water, with the lid on. This keeps all the flavour-filled juices from the beef from evaporating and being wasted. If you brown the meat in just oil, the traditional way, you will need to add more flavour from either 2 tsp beef bouillon powder or 2 cubes.

Ravioli Cheese Bake


1 can pasta sauce
1 car diced tomatoes, undrained
or jar of homemade salsa
1 can beef broth
1/4 cup Zesty Italian Dressing
2 pkg cheese filled ravioli
1 lb cooked ground beef
1 cup shredded cheddar




Cook ravioli as per pkg directions.
Mix pasta sauce, beef, tomatoes, broth and dressing together in 9 x 13 deep baking dish. Add cooked ravioli and stir.
Cover with foil and bake at 350°F for 50 minutes. Remove foil and sprinkle liberally with cheese, then bake uncovered until cheese is melted and golden.

Salisbury Steak


1 1/2 lb ground beef
grated onion
gravy mix
3 tbsp sour cream
2 tbsp red wine



In a large bowl, combine beef, grated onion, salt and pepper. Divide meat into 6 portions and shape into patties about 3/4 inch thick. Cook steaks in caste iron fry pan or heavy skillet until cooked through, but don’t dry out. Set aside.

In same skillet, add just a bit of butter and sauté mushrooms, scraping edges to get all the beef drippings included. Add red wine if desired and scrape one more time.
Prepare gravy as per package instructions. Add to mushroom mixture and sour cream and mix well. Return the steaks to the skillet and simmer for a few minutes to heat through.


Veal Steakettes


veal steakettes
sliced onions
pasta sauce
shredded Asiago or Parmesan Cheese



Best in Cast Iron pan to transfer to oven.

Over medium heat, brown the steakettes in butter. Remove

Over medium heat, sauté onions and mushrooms in butter. Sprinkle with salt and pepper. Remove.

Layer steakettes, sauce, onions, and mushrooms. Shred cheese over all.

Place under broiler until heated through and cheese is sizzly.

Spaghetti Sauce


1 1/2 lb ground beef
1 cup chopped onion
1 cup chopped peppers
3 cloves garlic, crushed and chopped
1/2 cup chopped fresh basil
12 tomatoes, peeled and chopped or crushed
1 tsp salt
1/2 tsp pepper
1 tbsp brown sugar



Sauté peppers and onions until soft. Add garlic and sauté until lightly browned. Add tomatoes and basil, salt, pepper and brown sugar. Bring to a boil, then simmer for 2 to 3 hours on low, stirring occasionally.

Serve with pasta.

Andrea’s Creamy Pasta


1 1/2 lb ground beef
4 cups spaghetti sauce
3 cloves garlic, crushed
1/2 cup chopped fresh basil
1 tsp salt
1/2 tsp pepper
1/2 cup red wine
350g Marscarpone cheese
1 cup sour cream
1/2 cup Asiago fresh grated
4 cups cooked penne
shredded mozzarella



Fry ground beef. Sauté garlic and sauté until lightly browned. Add 2 cups spaghetti sauce, salt, pepper, fresh basil and re wine. Bring to a boil, then simmer for 1 hour on low, stirring occasionally.

In a separate bowl, cream together sour cream, cream cheese and Asiago cheese. Stir this mixture into sauce.

Mix with cooked pasta. Pour into a casserole, pour remaining sauce over top and sprinkle with mozzarella cheese.

Bake at 350°F for 20 – 30 minutes covered. Remove foil, then bake further until cheese is browned and bubbly.

Beef Rouladen


8 slices of fatina
dijon mustard
8 slices of bacon
1/2 onion, sliced thinly
fresh parsley, chopped fine
4 dill pickles, quartered
salt & pepper
2 cups water
3 tbsp low sodium soy sauce
1 tbsp worcestershire
1 cup sliced mushrooms
2 tbsp butter
2 tbsp flour

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  1. Lay out the 6 slices of meat and brush with Dijon mustard. Lay on a slice of bacon on each, cutting if needed for size. Sprinkle on the onions and fresh parsley. Season with salt and pepper. Roll up and fasten with a toothpick. Dredge in the flour.
  2. Heat a large saute pan and add the 3 Tbsp. butter. Fry the rouladen until nicely browned on all sides. Cook in batches if needed.
  3. Place in a casserole dish big enough for a single layer. Add water to the saute pan to get the drippings and scrape up, pour over the rouladen. Add in the low sodium soy sauce, worcestershire and additional water to come about half way up the rouladen. Sprinkle on the mushrooms. Season with salt and pepper. Bake covered in a 325F oven for 1 1/2 hours to 2 hours.
  4. When finished cream the butter and flour together. Remove the rouladen and keep warm. Pour the gravy in a sauce pan and heat. Add the flour/butter mixture and whisk to thicken. Adjust seasoning if needed. Let simmer and pour over the rouladen. Sprinkle with parsley and serve.