cup dry GF bread crumbsCASSEROLES
Moussaka
Russian Cabbage Rolls
Shepherd’s Pie
Bobotie (Beef Casserole)
Meatballs Mole
STOVE-TOP DISHES
Java Beef with Pineapple Sauce
Hungarian Goulash
Easy Swiss Steak
Beef Curry with Vegetables
Ginger Beef
Ginger Beef with Chinese Pea Pods
Pork with Vegetables
Pork Cutlets with Apple-Brandy Sauce
SAUCES FOR MEAT
Spiced Cranberry Sauce
Orange-Raisin Sauce
SEE ALSO
Quiche with a Hash Brown Crust
Gyros Sandwich
Bette’s Special Filled Buns
Austrian Cheese Puff
Sausage and Cheese Strata
Taco Salad
The celiac diet does not forbid meats unless they are breaded, stuffed, gravied, marinated, or (horrors!) basted with gluten-laced bouillon. And most of us have learned, to our dismay, that we can never safely order a meat casserole when dining out. Even though most of the ingredients sound safe, the liquid may be bouillon and the thickening will almost always be wheat flour.
But we can serve meat dishes in our own homes. Meat as the main dish in a meal is not as popular in other cultures as in the United States; but many nationalities have created wonderful dishes using less meat or the inexpensive cuts. This section includes a wide variety of recipes using meat in casseroles, pies, curries, and stir-frys, which I’ve adapted to fit our dietary limitations.
Try them, varying the seasonings to your family’s taste, and, next time you dine out and order the plainest meat on the menu, don’t let your companions feel sorry for you. Tell them of that tasty casserole you’re planning to create for the next meal at home and of the dozen others you enjoy.
I first tasted this version of moussaka in a remote Greek inn in early spring when eggplant was out of season. This casserole takes about 30 minutes to put together, but it can be done ahead of time and baked just before dinner. A delicious change for a company meal calling for only a salad and dessert. You can replace the potato topping with the more traditional large eggplant cut into ½-inch-thick slices. If desired, this may be served with the Tomato Sauce from page 254, but I usually serve the moussaka plain.
Filling Topping
2 tablespoons olive oil
1½ pounds ground beef or lamb or a combination of the two
1 medium onion, chopped
One 14-ounce jar GF spaghetti sauce
½ cup red wine or beef broth
1 teaspoon dried parsley flakes
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon nutmeg
1 cup grated Parmesan cheese
cup dry GF bread crumbs
1 egg, beaten
Topping
1½ cups water
cup milk
2½ tablespoons butter or margarine
½ teaspoon salt
1½ cups Potato Buds
White Sauce
¼ cup margarine or butter
¼ cup rice flour
¾ teaspoon salt
¼ teaspoon nutmeg
2 cups milk or nondairy liquid
2 eggs, slightly beaten
In a large skillet, heat the oil. Add the meat and chopped onion and cook until meat is lightly browned. Stir in the spaghetti sauce, wine, parsley flakes, salt, pepper, and nutmeg. Bring to a boil, reduce heat to a simmer, and cook, uncovered, until half the liquid is absorbed, about 20 minutes. Meanwhile, prepare the topping and white sauce.
Topping: Heat the water, milk, butter, and salt to boiling. Remove from heat and stir in the Potato Buds until liquid is absorbed. Form into a loaf on wax paper; cool until ready to use. Cut into slices ½-inch thick.
Sauce: In a 2-quart saucepan, melt the margarine over low heat. Blend together the flour, salt, and nutmeg; add to the margarine until smooth and bubbly. Stir in the milk and heat to boiling, stirring constantly. Boil for 1 minute to thicken. Combine about ½ cup of the hot mixture with the eggs. Blend back into the hot sauce and remove from heat.
Stir cup of the Parmesan cheese and cup of the bread crumbs plus the egg into the meat mixture. Remove from heat.
Sprinkle the remaining bread crumbs in a greased 9” × 13½ baking dish. Spread the meat mixture over the bread crumbs and sprinkle with 2 tablespoons of the remaining cheese. Top with a layer of the mashed potato slices and then pour the white sauce over the casserole. Top with the remaining cheese.
Cook, uncovered, for 45 minutes. Let stand for about 15 minutes before cutting into squares for serving. Serves 6 to 8.
In spite of its peasant beginnings, this can be a company dish. Easily made ahead and refrigerated, it allows the hostess time with the guests while the casserole is cooking. Serve it with a green salad and either buttered noodles or little red potatoes boiled in their jackets.
1 head green cabbage
Filling
½ pound lean ground beef
½ pound ground pork or mild pork sausage
1 tablespoon minced onion
1 cup cooked brown or white rice
1 teaspoon salt
¼ teaspoon lemon pepper
Dash garlic salt
¼ teaspoon dry mustard
One 8-ounce can tomato sauce
Sauce
1½ tablespoons rice flour
½ teaspoon salt
1½ cups plain yogurt
Chopped chives, for garnish
Preheat oven to 375°.
Blanch cabbage in boiling water for 5 minutes. Remove from kettle and let drain and cool. Remove the large outer leaves carefully after removing the core.
In a large bowl, mix together the meats, onion, rice, salt, lemon pepper, garlic salt, and mustard. Slowly add the tomato sauce until the mixture is moist enough to stick together well, using about two-thirds of the sauce.
Place 1 heaping tablespoon of filling in center of each leaf (the extra large outside ones may be divided into two), tuck leaf edges over the filling, and roll. Place the packages, seam side down, in a 10” × 10” or 9” × 12” baking dish. You should have about 12.
Mix the rice flour and salt with yogurt. Pour the sauce over the rolls. Cover and bake for 1½ hours, removing cover for the last ½ hour of baking. Garnish with chopped chives before serving. Makes 4 to 5 servings.
This stew with a potato topping was one of my mother’s “reserve” recipes when faced with unexpected company on the farm. With the nearest store miles away, she had to use vegetables from the garden plus hamburger from the freezer. I’ve simplified some of her fresh ingredients to items you’ll have on your shelf. This hearty meal in a dish can be prepared ahead and baked later or put together easily at dinnertime.
2 pounds lean ground beef
1 tablespoon rice flour
1 tablespoon vegetable oil
1 medium white onion, diced
4 green onions, sliced thin
1 cup diced carrots
¾ cup diced celery
1 teaspoon parsley flakes
1 teaspoon salt, or to taste
Pepper to taste
1 tablespoon Worcestershire sauce
¾ cup tomato sauce
¾ cup beef stock
¾ cup frozen peas
Topping
2 cups water
½ cup milk
3 tablespoons butter or margarine
¾ teaspoon salt
2 cups Potato Buds
½ cup grated Cheddar cheese (optional)
Preheat oven to 350°.
Coat a heavy skillet with nonstick vegetable spray and brown the beef over medium heat. Stir in rice flour and remove to a dish.
In the same skillet, heat the oil and add the white onion, green onion, carrot, and celery. Turn heat to low and simmer, covered, for about 20 minutes, or until the vegetables are tender. If there is not enough liquid, add a tablespoon of water.
To the cooked vegetables add the meat, parsley, salt, pepper, Worcestershire sauce, tomato sauce, and beef stock. Stir and pour into a 2-quart casserole. Cover and bake for 20 minutes while you make the topping.
Topping: Prepare Potato Buds as directed on package, using the quantities listed above. Set aside.
Stir the frozen peas into the meat mixture and spread the mashed potatoes on top. Turn up oven to 375° and bake for 45 minutes more, topping with the cheese (if desired) during the last 5 minutes. Makes 4 or 5 servings.
This fruited beef dish with a custard topping is a special treat from South Africa. The wonderful blending of meat, fruit, and spice is a heritage of the early Dutch settlers. I’ve given a large recipe here, but you can halve all but the topping ingredients. Serve with rice or, as the Afrikaners do, with corn grits.
2 medium onions, chopped
2 tablespoons margarine or butter
2 pounds extra-lean ground beef
1 egg
¾ cup milk
2 slices GF bread, cubed
¼ cup dried apricots, chopped fine
¼ cup raisins
2 tablespoons blanched almonds, chopped fine
2 tablespoons sugar
2 tablespoons lemon juice
1 tablespoon curry powder
2 teaspoons salt
¼ teaspoon pepper
Topping
1 egg
¾ cup milk or nondairy liquid
¼ teaspoon turmeric
Preheat oven to 350°.
In a large skillet, sauté the onion in the margarine until transparent. Add the ground beef and cook until browned. Remove from heat.
In a large mixing bowl, combine the egg, milk, and bread cubes. Let set for a few minutes and then mash the bread with a fork. Add the apricots, raisins, almonds, sugar, lemon juice, curry, salt, and pepper. Mix until well blended. Add the meat mixture and blend. Pour into a 2½-quart casserole, pressing lightly. Bake for 30 minutes before adding the topping.
While this is baking, in a small bowl, beat the egg with the milk and turmeric until just blended. When the casserole has cooked for 30 minutes, remove from the oven and pour this custard over it. Return to the oven and bake for 10 to 15 minutes, or until topping is set. Makes 8 servings.
Don’t pass up this excitingly different flavor in meatballs. The chocolate in the sauce spells Mexico. The Pre-Columbian Indians used chocolate as a spice long before the Europeans started adding sugar and making chocolate desserts. Serve with rice or spaghetti.
Meatballs
1 pound lean ground beef
1 egg, beaten
½ cup milk or nondairy liquid
¾ cup crushed corn chips
1 teaspoon salt
2½ teaspoons rice flour
2 tablespoons vegetable oil
Sauce
3 medium onions, chopped
1 clove garlic, minced
2 tablespoons sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1½ teaspoons salt
One 16-ounce can tomato puree
1 square unsweetened chocolate
1 cup water
Meatballs: In a large mixing bowl, combine the beef, egg, milk, corn chips, and salt. Mix until well combined. Refrigerate 1 hour.
Preheat oven to 350°.
Shape the mixture into 20 balls. Place flour in low, flat pan and roll the balls in it until coated (reserve remaining flour).
In a large skillet or heavy Dutch oven, heat the oil and brown the meatballs, a few at a time. Remove as they brown to a 2½-quart casserole.
Sauce: In the same pan, sauté the onion and garlic until translucent. Remove pan from heat.
Combine the sugar, chili powder, cumin, coriander, oregano, salt, and the flour that remained from rolling the meatballs. Stir into the skillet along with the tomato puree, chocolate, and the water.
Return to heat and bring mixture to boiling, stirring constantly. Reduce heat to a simmer, cover, and cook for 30 minutes, stirring occasionally. Pour the sauce over the meatballs in the casserole and bake, covered, for 45 minutes (see Note). Makes 4 to 6 servings.
NOTE: If you prefer, you may add the meatballs to the sauce in the skillet or Dutch oven and simmer, covered, for 30 minutes.
Sweet, sour, and spicy. A wonderful touch to that inexpensive pot roast. Serve with white rice and tropical fruit to complement the sweet-spicy flavor of the meat.
2½ pounds boneless beef pot roast
1 tablespoon vegetable oil
2 cloves garlic, minced
½ cup chopped onion
One 8-ounce can pineapple juice
1½ cups water
½ cup GF soy sauce
¼ cup dry sherry
2½ tablespoons brown sugar
1 tablespoon fresh gingerroot, grated
1 teaspoon allspice
2 cinnamon sticks, broken
4 teaspoons cornstarch
Trim excess fat from beef, wash, and pat dry.
In a large pot or Dutch oven, heat the oil. Add the garlic and onion and sauté for about 1 minute. Add the beef and brown on each side.
Combine the pineapple juice, water, soy sauce, sherry, sugar, gingerroot, allspice, and cinnamon. Pour over the roast. Bring to a boil; reduce heat and simmer for 1½ to 2 hours, turning occasionally.
Remove the meat from the pot. Strain 1 cup of broth into a small saucepan. Mix the cornstarch with cold water to make a paste. Add a bit of the hot broth and then pour the mixture into the saucepan. Cook, stirring frequently, until clear and thickened.
To serve, slice meat and serve with the gravy. Makes 6 servings.
A great way to use those tough cuts of meat or to stretch a small amount for a crowd, this dish can be cooked ahead and the yogurt and sour cream added just before serving. The recipe below suggests stove-top cooking, but I often brown the beef and onions in a frying pan and then place the rest of the ingredients, except the sour cream and yogurt, in a slow-cooking electric pot, and leave it to cook all day. Serve with fresh egg noodles (page 228) or with rice.
2 pounds stew meat or sirloin steak
1 tablespoon vegetable oil
1 cup diced onions
1 cup diced carrots
One 16-ounce can tomatoes
1 cup beef stock
1 tablespoon paprika
1½ teaspoons salt
½ teaspoon pepper
¼ teaspoon ground cloves
1 tablespoon brown sugar
2 tablespoons rice flour
¼ cup water
¼ cup sour cream or nondairy substitute
¼ cup plain yogurt
Cut the stew meat into ½-inch slices (or slice the steak into ¼-inch slices). In a large skillet, brown the beef quickly. Remove the meat from the skillet, then add the oil and sauté the onion until clear.
Return the beef to the skillet (or place it in your electric pot). Add the carrots, tomatoes, beef stock, paprika, salt, pepper, cloves, and sugar. Combine the rice flour with the water and stir in. Cover and let simmer until the meat is tender, 20 minutes to an hour. Longer cooking seems to increase the flavor (in a Crock-Pot this can be several hours on High or all day on Low).
Just before serving, stir in the sour cream and yogurt and heat through. Makes 6 to 8 servings.
I’ve been making this easy top-of-the-stove version of Swiss steak for years. After I was put on a gluten-free diet, it took only a change in flours to continue this family favorite. One tester suggests adding chopped onion as you brown the last of the meat. Serve with fluffy mashed potatoes.
2½ pounds beef round steak
¼ cup plus 2 tablespoons rice flour
½ teaspoon onion salt
2 tablespoons vegetable oil plus fat trimmed from steak
cup ketchup
3 cups beef broth or water
2 to 4 tablespoons red wine or 1 tablespoon wine vinegar
Salt and pepper to taste
1 to 2 tablespoons chopped onion (optional)
Wash beef, pat dry, and trim off fat. Cut meat into 2½-by-2½-inch sections. Coat the pieces with ¼ cup of the flour and onion salt; gently pound. If desired, add some salt and pepper to the flour.
Heat the oil plus fat in a Dutch oven or large skillet. Brown meat a few pieces at a time. When all are browned, remove the fat and return meat to the pan. Add the ketchup, broth, and wine to almost cover meat. If needed, add water. Bring to a boil, reduce heat to simmer, and cook for 2½ to 3 hours. Season to taste with salt and pepper.
When done, the meat should be very tender and the stock slightly thickened.
Make a paste of the 2 tablespoons rice flour and broth. Add, a little at a time, to the broth, thickening to your taste. Makes 6 servings.
This mild South African curry is quick cooking and easy to make. It is very popular with my testers for it can make a new dish of leftover cooked beef and carrots. I don’t usually serve any condiment with this except chopped green onion tops for a dash of fresh color.
6 tablespoons margarine
1 cup sliced fresh mushrooms
½ cup chopped onion
1 clove garlic, minced
4 tablespoons rice flour
1 teaspoon salt, or to taste
2 tablespoons sugar, or to taste
4 teaspoons curry powder
1 teaspoon grated fresh gingerroot
2 cups beef broth
2 to 3 cups cooked beef
1 cup cooked carrots
1 cup sour cream or nondairy substitute
In a large skillet, melt the margarine. Add the mushrooms, onion, and garlic; sauté until the onions are clear.
Combine the rice flour, salt, sugar, curry powder, and grated gingerroot. Add to the sautéed vegetables. Slowly add the beef broth, stirring constantly. Bring to a boil and simmer until thickened.
Add the meat and carrots and cook on low heat until they are heated through. Add the sour cream and stir until blended and warm. Serve immediately with white rice. Makes 6 servings.
A simple, inexpensive dish with a delicate blend of oriental flavors, this easy stir-fry, unlike many oriental dishes, can remain on the stove over very low heat until the hostess is ready to serve. Pair with white rice and fruit for a tasty meal.
1 pound sirloin steak
6 drops sesame oil
1 tablespoon vegetable oil
1½ cloves garlic, minced
2 tablespoons fresh gingerroot, grated
2 teaspoons sugar
2 teaspoons cornstarch
cup beef stock
2 tablespoons GF soy sauce
1 teaspoon rice wine or 1 tablespoon white wine
4 green onions, sliced thin
Slice steak into razor-thin strips. Prepare or measure all other ingredients. Heat skillet and add sesame and vegetable oils. Fry meat on high or medium-high heat for a couple of minutes, until the pink is gone and the steak juices have diluted the oil. Remove the meat to a bowl with a slotted spoon.
Into the steak juice drop the garlic and gingerroot. Stir. Combine the sugar and cornstarch and add to the juice. Stir again and pour in the beef stock. Add the soy sauce and wine and cook until sauce thickens. Return the cooked steak to the pan.
Cook for about 3 minutes. Dish up immediately or leave on simmer until ready to serve. Put in a bowl and garnish with the sliced green onions. Makes 4 or 5 servings.
GINGER BEEF WITH CHINESE PEA PODS: Omit the green onion garnish, and add, after the meat is returned to the skillet, one 10-ounce package frozen Chinese pea pods or ½ pound of fresh Chinese pea pods and ½ cup slivered blanched almonds.
Cook until the pea pods are just tender. Serve immediately. The pea pods cannot stand without wilting. Makes 6 servings.
An easy top-of-the-stove combination to serve as a stew on mashed potatoes or noodles. You can make this ahead; it’s even better the next day.
1 pound lean boneless pork
2 tablespoons vegetable oil
1 clove garlic, minced
1 tablespoon minced fresh parsley
1¾ cups chicken broth
¼ cup dry white wine
¼ teaspoon dried thyme
¼ teaspoon powdered bay leaf
teaspoon pepper
8 to 10 small boiling onions, peeled
2 cups carrots, in ½-inch chunks
1 cup fresh button mushrooms or one 4-ounce can drained mushrooms
¼ cup rice flour
½ cup cold water
¼ cup cream or nondairy liquid, undiluted
1½ tablespoons lemon juice
Cut the pork into 1-inch cubes. Brown them in hot oil in a Dutch oven. Stir in the garlic and parsley, then add the chicken broth and white wine. Bring to a boil. Add the thyme, bay leaf, and pepper. Reduce heat to a simmer, cover the pork mixture, and cook for about 45 minutes.
Add the onions, carrots, and mushrooms. Bring to a boil again and then reduce to a simmer. Cook until carrots are tender crisp, about 15 minutes.
Combine the flour and water. Sir into the stew and cook until thickened. Add the cream and lemon juice. Makes 4 servings.
In this wonderful quick-to-fix pork dish, ingredients can be altered to fit the seasons or your palate. You can use frozen orange juice concentrate instead of brandy, a garlic clove instead of the minced onions, pear or Chinese pear instead of apple. Serve with either white rice or small red potatoes.
1 pound lean pork cutlets
Salt and pepper to taste
1½ tablespoons vegetable oil
1½ tablespoons margarine or butter
Sauce
1 cup thinly sliced apples
2 tablespoons minced onion
1 teaspoon dried thyme
3 tablespoons red wine vinegar
¾ cup chicken broth
1 tablespoon brandy or frozen orange juice concentrate
1 tablespoon brown sugar
Orange slices for garnish (optional)
Place the cutlets between two sheets of aluminum foil or wax paper and flatten using a rolling pin. Season with the salt and pepper. In a large skillet, heat the oil and margarine. Add the cutlets and cook over medium heat until brown and just cooked through, about 2 minutes per side. Remove to a serving dish.
Add the apple slices and onion to the drippings in pan. Sauté until the onion is clear, about 3 minutes. Add the thyme and vinegar and cook for about 30 seconds. Add the chicken broth, brandy, and sugar. Simmer for a few minutes.
Return the cutlets to the sauce and simmer until they are heated through. Arrange meat on the serving dish and pour sauce over it. Garnish, if desired, with split and twisted orange slices. Makes 4 servings.
A spicy fruit sauce to dress up that plain pork roast, baked ham, or Turkey Loaf (page 308). Made easily in less than 10 minutes with a can of cranberries and spices from your shelf.
One 8-ounce can whole cranberry sauce
1 tablespoon butter or margarine
1½ teaspoons brown sugar
1½ teaspoons horseradish
¼ teaspoon dry mustard
teaspoon allspice
Place all ingredients in a small saucepan and heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes. Makes 1 cup.
A simple, easy-to-make fruit sauce that enhances the flavor of pork or ham.
1½ cup raisins
½ cup water
cup currant jelly
½ teaspoon dried orange peel or 1 teaspoon fresh grated orange zest
Dash of salt
teaspoon allspice
1 tablespoon cornstarch
cup orange juice
In a saucepan, heat the raisins, water, jelly, orange peel, salt, and allspice.
Meanwhile, mix together the cornstarch and orange juice, and add them to the raisin mixture when it reaches boiling. Stir until thickened and clear. Makes 1½ cups.