Free grass fed beef and lamb recipes

• Linda's Chili (grass fed beef)
• Lamb Curry Pie (grass fed lamb)
• Linda's Sauerbraten (grass fed beef)
• Potato Pancakes

Linda's Chili (grass fed beef)

Linda's Chili recipe makes use of beef stew meat — cut up round steaks, or elk or venison. Serves 6-8

Brown meat and put in a flameproof casserole dish.
Saute onion and green pepper and add to meat.
Sprinkle on flour and stir until flour disappears.
Add liquid from beans.
Add tomato puree and seasonings.
Bring to simmer.
Cover, and place in 325-degree oven (simmer) and cook 1 1/2 to 2 hours until tender.
Stir occasionally and add water if too thick.
Put on stove, add beans and bring back to simmer.
Return to oven and cook 15-20 minutes more.
Sprinkle pimientos over the stew.
Add beans and bring back to simmer

Lamb Curry Pie (grass fed lamb)

This recipe makes use of diced cooked lamb or ground lamb. Serves 5-6

Preheat oven to 375 degrees
Crush garlic in olive oil and add spices.
Heat.
Add meat, onions, celery, raisins, apples & saute.

Make sauce and add.

For crust, mix flour, salt and curry powder.
Cut in shortening.
Sprinkle with cold water.
Form into a ball.
Roll out the single 9-10" crust and cover with meat mixture in a 9-10" pie pan.
Seal and flute edges, slit top.
Bake 35 minutes or until lightly browned.

Linda's Sauerbraten (grass fed beef)

Serves 8

* Add equal amounts of water and vinegar to cover meat

Place meet in deep ceramic or glass bowl.
Combine everything but cookies and pour over meat.
Cover and refrigerate for 2-4 days — the longer, the more intense the flavors — turning occasionally.

When ready to cook, place beef in a crock pot.
Pour 1 cup marinade over meat.
Cover and cook low for 6-8 hours.
Remove meat, strain juice and put back in pot.
Turn to "high" and stir in gingersnaps for gravy.
Cover and cook "high" 10-15 minutes.
Serve with prepared red cabbage and potato pancakes.

Potato Pancakes

1 1/2 - 3 cups raw potatoes, grated
5 tbs. finely chopped onion
1 tsp. salt
pepper
2 eggs (beaten)
3 tbs. fine dry breakcrumbs or crushed crackers
oil
butter

Peel and grate 3 large potetoes, and press out excess water.
Stir in chopped onion, salt, egs and crumbs.
If too moist, add more crumbs.
Add pepper.

Heat skillet and oil and butter.
Drop pancake batter by heaping spoonfuls and flatten.
Fry until brown on both sides.

Serve with plain yogurt and applesauce.