I had a lot of fun at the Studio 4, Good Things Utah show today.  They are so nice and they make you feel right at home.

We made the Brazilian style meat loaf on the show.  It is one of the dishes I love because it is so easy to make and you can use your creativity. You can change the ingredients to your liking.  Here is the recipe:

• 2 lb ground beef
• 1 pkg Lipton onion soup mix
• 1 large carrot
• 2 boiled eggs
• 6-8 slices of ham
• 4 ounces shredded cheese (mozzarella or cheddar)
• 1 T mayo
• 3- 4 strips of bacon
• Oil (just enough to spread on your hands)

Mix onion soup mix and ground beef together, set aside.

Put a large sheet of plastic wrap on the counter, and lightly coat it with oil. Then, use your hands to gently open the meat mixture. (Just like you would for thin hamburgers.) It should be shaped into a 13×18 rectangle.  You may need to rub a little oil on your hands to make it easier to spread the meat.  You want a nice thin layer.

Then top it with the ham slices, carrots, sliced eggs and cheese.  Starting with the side closest to you, roll the meat. Use the plastic to help you form the loaf.

Transfer it to a cookie sheet (lined with foil).  Spread the mayo on top.  Add strips of bacon over the top, wrapping around the sides of the loaf. Bake at 350 for 40-50 minutes (or until fully cooked).

Options: You can fill the loaf with any type of fillings. Here are some ideas: Spinach and cream cheese; 3 cheeses; prosciutto artichoke hearts and brie; vegetables (green peppers, red peppers, carrots, spinach, olives); all meat (ham, pepperoni and sausage).

Another option is to use ground chicken, sausage or turkey instead of beef.

Serve options:Brazilian Rice, green salad, and/or vegetables

1 lb Ground Beef

1 T Olive Oil

1/2 Onion diced

2 clothes Garlic (minced)

Salt and Pepper

1 cup cooked Rice (I used brown rice)

1/2 cup cooked Corn

1/4 c Shredded Parmesan Cheese (optional)

1 can diced Tomatoes

2 T Green Onions (cut)

Parmesan Cheese Shavings

4-6 Green Pepper (depends on the size)

Cut Peppers length wise, remove the seeds found on the inside. Wash it very well.  Set them inside of a baking dish.

Season the peppers with a little salt and pepper. I like to open the tomato can and pour the juices on the bottom of the baking dish.  Set aside.

Brown ground beef with onions, garlic and oil. Add salt and pepper to taste.

In a mixing bowl, rice, beef, corn, shredded Parmesan,tomatoes and green onions.

Fill each pepper with this mixture. Bake at 350 for about 30-40 minutes. Or until peppers looks cooked.

Top with Parmesan Shavings and enjoy!

1 (6 oz) log of President brie (click here for $3 off coupon)

1/2 c shredded cheese (cheddar, or parmesan)

1 t Italian Seasoning

8 thin slices of london broil (you can also use chicken)

4 slices of Prosciutto

Salt and Pepper

Oil to brown the beef

Microwave brie for about  1- 1 1/2 minutes. You just want to soften it a little bit. Add shredded cheese and Italian Seasoning. Set aside.

I like to put all the meat side by side, salt and pepper thin slices of beef.  Then top with half slice of Prosciutto and about 1 Tablespoon of cheese mixture.  Roll it tight and secure it with a tooth pick.

Fry the meat rolls in a frying pan with a little splash of oil   Since the beef is so thin it won’t require much time.   You just want to give a little color to the outside. I would say between 2 or 3 minutes per side.  Put meat rolls into a oven safe dish and bake for about 20 minutes at 250 degrees.

Don’t forget to take tooth pick out before you eat it   Enjoy!

1 lb ribeye steaks (sliced thin)

¼ c soy sauce

2 t sugar

1 t sesame oil

1 t vinegar

2 garlic clothes (minced)

1 t minced ginger

2 t red pepper flakes (if you don’t like spicy food only use 1 t)

Mix all ingredients.  Slice meat thin, and marinate on the sauce for about 30 minutes.

In  a HOT frying pan with a little bit of oil, add beef , cook rapidly .  Top with green onions,and toasted sesame seeds.

2 T Beef Broth or Water

2 Potatoes

1 Pkg. Onion Soup Mix

2 Carrots

1 Celery

1 can Cream of Mushroom Soup

1.5 lb Steak (cut about 1 inch thick)

option:  add other vegetables like broccoli, cauliflower, green peppers…

Place meat in the middle of aluminum foil

Mix, onion soup mix and can mushroom soup. Spread it on top of the meat.

Top with vegetables

Poor the water or beef broth and close the foil. Make sure to pinch the edges very well.   Bake for about 1 1/2 – 2 hours at 375.   I put it in a cookie sheet, just in case the juices come out.  When it is done, wait about 10 minutes then open the foil. Be careful with the steam. Enjoy!

3 cloves Garlic

1/2 Onion (cut)

2 T Olive Oil

1 Lb Beef Tenderloin (you may use other type of meat)- cut into chunks

1 t Salt

Pepper to taste

2 cans of Tomato Sauce

1/2 measure of tomato sauce can of Water

1 can Sliced Mushroom (optional)

1 t Worcestershire sauce

Green Onion (to taste)

1 can Table Cream

In a sauce pan, add oil, onion and garlic.  Saute until onion is translucent.  Add beef chunks, salt and pepper.  Let it cook.  Then add tomato sauce, water, mushrooms and simmer for 20-30 minutes. 

Add Worcestershire sauce and green onions.

Turn off the heat and add the table cream.

Mix well and it is done!

In Brazil we serve Beef Stroganoff  with rice and batata palha. (thin potato chips).  If I don’t have any batata palha take some Ruffles Chips and smash it a little. Sprinkle on top

Enjoy!

UPDATE:  I just found this at my local Smiths Grocery Store!!! They were on sale this week (03/24-03/30/2010) for $0.99. I love when I find products that are just like what I had at home and if they are on sale even better!!!It is PERFECT.

2-3 Lb Beef tenderloin

16 ounces of mushrooms

4 slices Prosciutto

Mustard for brushing meat

1 puff pastry sheet 

1 egg

2 Clove garlic, crushed

1 Onion, diced

Salt and pepper

Olive oil

Parsley

Sear beef- seasoned with salt and pepper and slightly fry it on top, bottom and sides. (not to cook, only to give color)

Set beef aside to cool  for about 10 minutes

Make the mushroom paste:

• Heat some olive oil in a sauce pan, add onions, garlic and cook for a bit. Then add mushroom. Let it cook until all the mushroom water evaporates. Add parsley and seasonings (salt/pepper)
• Take mushroom to the food processor, process just a bit.

Assemble:

• For individual Wellingtons:  Open the puff pastry, spread a little bit of mustard on beef fillet, place it on the middle of pastry.  Top fillet with the mushroom stuffing.  Wrap fillet with the Prosciutto (side and top).  Season with a little salt and pepper.  Then wrap the pastry tucking in the sides – cut extra dough. (can brush with egg wash to help dough stick). Glaze with egg wash.
• For big Wellington: Use a film paper, line the Prosciutto on it, then top Prosciutto with mushroom mixture, then put the beef (spread a little mustard on the meat) on the center and roll with help of the film paper. Very tight.  Chill for 20 minutes.  Then open pasty put the rolled beef (without the plastic) in the middle.  Make sure to egg wash the pastry so sides stick together.  Chill for 5 minutes.  Glaze with egg wash and bake.

Baking: 

•  Put Wellington in a baking dish (spread olive oil in the bottom of dish).  Bake it at 350 for about 30-40 minutes for medium rare. (145 °F in the center of meat)  Rest for about 10 minutes before cutting it.