Preferred Packages
Grilling Steaks
Brisket
Premium Oven Roasts
Oven Roasts
Pot Roasts
Stir Fry Strips
Kabob Pieces
Lean Ground Beef
Stewing Beef
Hamburger Patties
Quarter or Half Beef
Special Orders

Gift certificates

About Us
Recipes
News & Events
Testimonials
Ordering & Delivery

Contact us
Privacy Policy
Terms & Conditions
Cart is empty
View cart
Checkout
Proud members of the Durham Farm Fresh Marketing Association
Proud members of the Durham Farm Fresh Marketing Association
Our Partners

Swain Farm Fresh Beef :: Recipes

Recipes

For excellent beef recipes go to the Beef Information Centre website http://www.beefinfo.org/Default.aspx?ID=6&SecID=4

 
Please email me your favourite beef recipes and I'll add them to the site for everyone to enjoy.  Nicole@swainbeef.ca
 

Creamy Greek Bake (Company's Coming "Most Loved Casseroles" - one of my favourites!)

1/2 c light mayonnaise
¼ c flour
½ tsp salt
2 c milk
1 tsp cooking oil
1 lb ground beef
1 c chopped onion
1 clove garlic (minced)
5 ½ oz can tomato paste
¼ tsp ground cinnamon
1 ½ c cooked macaroni (any pasta of your choice works)
½ c grated parmesan cheese
1 large egg, beaten
¼ tsp nutmeg
1/8 tsp paprika
 
  • Combine mayo, flour and salt in medium saucepan.
  • Slowly add milk, stirring constantly until smooth. Heat and stir or medium for about 10 minutes until boiling and thickened. Transfer to medium heatproof bowl. Cover with plastic wrap directly on surface to prevent skin from forming. Set aside.
  • Heat cooking oil in large frying pan on medium. Add ground beef, onion and garlic. Scramble fry for about 10 minutes until beef is no longer pink. Drain.
  • Add tomato paste and cinnamon. Stir. Transfer to greased 2 quart casserole dish.
  • Add macaroni, parmesan cheese, egg and nutmeg to milk mixture. Stir. Spread over beef mixture.
  • Sprinkle with paprika. Bake, covered in 350 F oven for 40 minutes. Bake, uncovered, for another 10 to 15 minutes until set and golden.

Tater Tot Casserole (Fix-It and Forget-It Cookbook)

*This is a very easy recipe that your kids will enjoy preparing and eating!

1/2 bag frozen tater tot potatoes
1 lb ground beef (browned)
¼ tsp each salt and pepper
1 can cream of mushroom soup
1 tsp minced dried onions
¼ c milk
2 c fresh or frozen vegetables of your choice (carrots, peas, and green beans all work well)
 
  • Line the slow cooker with frozen tater tots.
  • Combine remaining ingredients and pour over potatoes.
  • Cover and cook on high for 3 hours.
  • Sprinkle individual servings with grated cheese.

Pulled BBQ Beef on a Bun

3 c. celery (chopped)
1 c. onion (chopped)
1 c. ketchup
1 c. bbq sauce
1 c. water
2 tbsp vinegar (I used cider vinegar)
½ tsp garlic powder
2 tbsp Worcestershire sauce
2 tbsp brown sugar
1 tsp chili powder
1 tsp salt
1 tsp pepper
4 lb oven roast
 
  • Combine first 12 ingredients in a slow cooker, mix well. Add the roast. 
  • Cover and cook on high 6-7 hours until beef is tender. Remove from slow cooker and let cool. 
  • Cut into small chunks and pull apart. 
  • Return to sauce and reheat through.

 
Rachael Ray's Lasagna Stoup (Thanks for the recipe Karen!)
 
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 pound ground beef sirloin
  • Salt and pepper
  • 1 large onion, finely chopped
  • 2 carrots, peeled and grated
  • 3 to 4 cloves garlic, finely chopped
  • One 32-ounce container (4 cups) chicken broth
  • One 28-ounce can Italian crushed tomatoes
  • 1 pound lasagna noodles, broken into jagged pieces
  • 1 cup basil leaves, torn
  • 1 cup whole-milk ricotta
  • Grated parmigiano-reggiano cheese, to pass around the table
  • Optional - Add in some baby spinach for a little more greenery
  1. In a soup pot, heat the EVOO over medium-high heat. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes. Stir in 2 cups water, the chicken broth and tomatoes; cover and bring to a boil. Add the pasta and cook until al dente, about 15 minutes. Stir in the basil and season with salt and pepper.

  2. Serve the stoup in bowls and dollop with the ricotta. Pass the parmigiano-reggiano at the table.


Lisa's Taco Salad 
 
1 lb ground beef
1 pkg taco seasoning mix
3 green onions (chopped)
2 tomatoes chopped
1 ½ c. grated cheddar cheese
1 medium head of lettuce
1 bag taco chips (Cool Ranch or Hint of Lime optional)

 

Dressing:
1 cup oil
¾ cup brown sugar
¼ cup vinegar
1/3 cup ketchup
1 tbsp Worcestershire sauce
 
This will be quite thick
In a 4 cup measuring pitcher whisk ingredients together _______________________________________________________
  • Brown hamburger with taco seasoning, drain off any extra grease.
  • In large bowl mix green onions, tomatoes, cheese, lettuce
  • When cooled, mix in hamburger
  • Mix in taco chips and dressing just before serving

Leftover Luxuries
 
Beef Pita Wraps
 
Leftover steak or roast beef cut into strips
Individual size Greek style flat breads (pita)
Caesar salad dressing
Lettuce, Cucumbers, Peppers
  • Warm beef in frying pan (Optional: add a bbq sauce of your choice)
  • Heat flat bread in a separate frying pan until warm
  • Heap beef, lettuce, cucumbers, and peppers on flat bread
  • Top with caesar salad dressing
  • Fold flat bread and enjoy


Easy Beef Pizza

Leftover steak or roast beef cut into small cubes
Prepared pizza crust (baked)
1/2 Green pepper, cut into 1" squares
1/2 Tomato, cut into 1" squares
1 cup shredded cheese
Bbq sauce
  • Spread bbq sauce on pizza crust
  • Arrange beef, peppers and tomato on crust
  • Top with shredded cheese
  • Bake at 400°F until cheese is melted and lightly browned

Gourmet Ground Beef
 
Crock Pot Lasagna

10 pieces oven ready lasagna noodles (broken up)
2 lb lean ground beef
¾ cup chopped onion
28 oz. can diced tomatoes
686 mL can tomato sauce
5.5 oz. can tomato paste
1 cup cottage cheese
2 cups grated mozzarella cheese
2 tsp white sugar
1 tsp each: oregano, basil, thyme, garlic powder
salt & pepper to taste

  • Brown ground beef in frying pan – drain
  • Add all ingredients to slow cooker and stir well
  • Cook on low 7 to 9 hours or high 3 ½ to 4 ½ hours
     

 


Hamburger Soup

1 lb lean ground beef
3 cups frozen corn
28 oz. can diced tomatoes
3 ½ cups beef broth
1 cup chopped onion
1 clove minced garlic
1.5 tsp each: basil, thyme, oregano
½ tsp each: rosemary, salt, pepper

  • In a large pot over medium heat, brown ground beef and drain.
  • Stir in corn, tomatoes, broth, onion, garlic and seasonings.
  • Bring to a boil, then reduce heat, cover and simmer for 45 minutes.

Optional: Add your favourite pasta or dumplings

 


Mini Cheddar Meat Loaves

1 egg
¾ cup milk
1 cup shredded cheddar cheese
½ cup quick cooking oats
½ cup chopped onion
1 tsp salt
1 lb lean ground beef
*sauce: 2/3 cup ketchup, ½ cup brown sugar, 2 Tbs mustard

  • Beat egg and milk. Stir in cheese, oats, onion and salt.
  • Add beef and stir well.
  • Shape into 8 loaves and place in greased 13x9x2 baking dish.
  • Combine ketchup, brown sugar, and mustard. Spoon over loaves.
  • Bake, uncovered at 350°F for 45 minutes, or until no longer pink and internal temperature reaches 160°F.
 
 
 
 
Copyright © 1999-2014 Swain Farm Fresh Beef