We would like to share some of our favorite tested recipes. We hope that you try some or all of them for deliciously healthy, low cholesteral meals. These are just a guide line, experiment with your own seasonings for your preferd taste.
3 lb Highland roast (rump, chuck or brisket)
2 Tbls cooking oil (olive, canola, or sunflower)
1 bay leaf
1 Tbls salt
1/2 tsp fresh ground pepper
6 sliced carrots - or 20 whole baby carrots
6 small onions
6 potatoes, peeled & quartered
1 Cup apple juice
1 Cup water
1-2 Tbsp Cornstarch
Pre-heat oven to 275 degrees.
Heat oil in Dutch oven over medium heat and brown the roast well on both sides.
Add onions,carrots,bay leaf, salt, pepper, apple juice & water. Cover and place in preheated oven for 1 hour.
Remove from oven and add potatoes. Cover and return to oven for 1 hour or until meat is fork tender.
Thicken gravy with cornstarch.
Highlander Meat Loaf
preheat oven to 300 degrees
2 lbs ground Highlander meat
1/2 Cup fine bread crumbs (or low-sodium saltines)
1 large egg
1/2 Cup milk
1/2 medium chopped onion
1/2 medium chopped green or red pepper
1 Tbls minced garlic
1 Tbls worcestershire sauce
1/2 tsp salt
1/2 tsp fresh ground pepper
1/4 tsp chili powder (optional)
Mix all ingredients together in a bowl and form into loaf pan. Bake for approximately 45 minutes or until done.
Highlander Beef Stroganoff
2 lbs Highlander round steak (cut in cubes or strips)
2 Tbls olive oil
2 Tbls butter
1/2 Cup dice onions
2 garlic cloves
1/2 lb fresh mushrooms
1 can low sodium cream of chicken soup
1 can low sodium cream of mushroom soup
1 Tbls soy sauce
1 Tbls worchestershire sauce
1/2 Cup dry sherry
1 Cup sour cream
8 oz wide egg noodles
Melt butter and oil in pan and add beef. When beef is browned remove from pan.
Add onions, garlic, mushrooms and saute until onions are clear. Add soups, soy sauce, worchestershire, sherry and stir continuously until well blended. Add sour cream and stir. Add beef and stir to mix.
Bake covered in 275 degree oven for 2-3 hours. Serve over wide cooked egg-free noodles.
(This recipe can also be made in a crock pot on low temperature setting).
2 lbs Highland beef stew meat
2 cups V-8 juice
2 medium onions
2 Tbls minced garlic
1 tsp thyme
1 Tbls olive oil
1/4 Cup flour
2 Cups low sodium beef broth
1 large can tomatoes *
8 small red potatoes
6 medium carrots (or equivelant of whole baby)
2 Cups fresh green beans (optional)
2 Cups corn
2 Cups fresh zucchini, sliced 1 inch thick
1/4 Cup fresh parsley, snipped
salt & pepper to taste
Place Highlander stew meat and marinade ingredients in a sealable bag and marinate in the refrigerator overnight.
Drain and reserve marinade. In a large Dutch oven, brown meat in olive oil and saute until brown, (about 5 minutes), stirring occasionally. Add flour, 1tsp salt and 1/4 tsp pepper to the pan and stir constantly for 1 minute. Add the reserved marinade, beef broth, tomatoes, salt and pepper to taste. Bring to a boil and reduce the heat. Cover and simmer for about 1 hour.
Add potatoes, carrots, green beans and simmer covered for another 1/2 hour.
Add corn, sliced zucchini, salt & pepper to taste and simmer another 15 minutes or until meat and vegetables are tender.
* This is a great recipe for your own home grown vegetables! If using fresh tomatoes they will need to be peeled.
Highlander Beef Roast
3-4 lb Highlander beef rolled sirloin
3 Tbls olive oil
2 finely minced garlic cloves
2 tsps paprika
1/4 tsp dried rosemary
3 tbls grated onion
1/4 tsp marjoram
1/2 tsp dried thyme leaf
1 tsp salt
1/2 tsp fresh, coursely ground pepper
Place roast in a foil-lined roasting pan.
Combine remaining ingredients in a small bowl, mixing well. Rub roast all over and tie with twine to keep it together.
Cover and refrigerate for 2 hours or overnight.
Heat oven to 300 degrees
Uncover the roast and place in preheated oven. Roast until tender or done as desired, 1-3 hours. Remove from oven, cover with foil and let rest for 15 minutes before carving.
** Family Favorite**