Tag Archives: grass finished beef

Biscuit Topped Italian Casserole

Sometimes a stumbled upon recipe in a catalogue or magazine or flyer  really resonates with your family and it becomes part of the regular menu lineup.  This casserole is one such that i found probably 20 years ago.  The beauty of it, is that it is easily modified to accommodate your own tastes and whatever you have on hand (within reason of course!)

The original recipe is pictured way below, but the one i made yesterday included my home raised green beans and home grown grass finished ground beef.  For chopping the vegetables i use a mini food chopper and even chop the green beans if i’m preparing for Sunday’s meal with Allen’s 98-year-old Aunt June.  She has lost her teeth and can’t keep track of dentures – so it is what it is.

Family sized version:

2 lbs grass-finished ground beef

1 medium sized onion – chopped

3 medium sized carrots – chopped

1-2 cups Asian long pole green beans – chopped

1 24 oz jar of Eden Organic tomatoes  (normally i use my home raised tomatoes, but i’ve already run out!)  Eden’s brand is excellent, but, honestly, to open them, i either need my stout son, Dallas, to do it, or i go get my long handled Channel Lock pliers.  It’s really ridiculous.

2 cups of your favourite cheese, divided – 1 1/2 cups to stir into veggie/beef mix, 1/2 cup to top off the casserole.  Or stir in 2 cups of cheese to melt – whatever your choice!

Brown the ground beef in a 4 quart pot and add all the vegetables, including the tomato sauce, throw in maybe a tablespoon of salt (check your tomato sauce – it may already have salt in it – i try to use straight tomatoes) and a teaspoon of black pepper -whatever suits ya, and let it simmer for 20 minutes or so.  Add 1 1/2 cups of your favourite cheese and stir to melt.

Once the mix is ready, pour into a 9×13 inch pan, level it off, then top with biscuits.  I make my own, but you can buy some to use.  Then sprinkle about a cup of shredded cheese on top.  Then add a sprinkling of parsley, basil, or oregano if you like.

Bake in a preheated oven of 375 F for about 28 minutes until cheese is melted and biscuits are golden brown.  This makes 6-8 servings.  Takes about an hour to make and bake, but if there are leftovers, it’s still a time saver.  What does it cost?  that will totally depend on the quality of ingredients you purchase.

i mix my own biscuits up, then roll the dough to 1/4 inch and use this small juice glass to make 2 inch diameter biscuits.  But you could make larger ones, just not thicker- remember the heat to cook the casserole is reduced so thicker biscuits may not cook through.
After pouring the beef/veggie/cheese mix into a 9×13 inch baking dish, top it with the biscuits.


Then add about 1 cup of shredded cheese
Sprinkle on some parsley if you like, then bake in a 375 F oven about 28 minutes.
Finished casserole – YUMMY!
Here’s the original recipe i cut out of a magazine a couple decades ago!

Buon Appetito!



Hungarian Beef Goulash (Bogracs Gulyas)

Years ago, I put together little ‘thank you for your purchase’ packets of premixed spices for dishes which could be utilized with our grass finished beef.  Customers who purchased a certain amount of beef or lamb from us would receive a packet or two.  Although, I no longer offer fully grass-finished beef and lamb at the retail level, I try to keep a few of these on hand for gifts and such.

Here is one of our favourites!

Hungarian Beef Goulash

2 tablespoons olive oil

1 1/2-2 lbs beef (stew meat, round steak, etc) cut into 3/4 inch cubes

2 cups water

8 ounces of chopped tomato or tomato sauce

3 medium onions, chopped

1 clove garlic, chopped

2 teaspoons paprika

2 teaspoons salt

1 teaspoon instant beef bouillon

1/2 teaspoon caraway seed

1/4 teaspoon pepper

2 medium potatoes, cut into 1 1/2-inch pieces

2 green peppers, cut into 1-inch pieces

Heat oil in Dutch oven or deep 12-inch skillet until hot.  Cook and stir beef in hot oil until brown about 15 minutes.  Add water, tomatoes (with liquid), onions, garlic, paprika, Salt, bouillon, caraway seed, and Pepper.  Break up tomatoes with fork.  Heat to boiling; reduce heat.  Cover and simmer 1 hour.

Add potatoes; cover and simmer until beef and potatoes are tender, about 30 minutes.  Add green peppers; cover and simmer until tender, 8 to 10 minutes.  Serve in soup bowls with chunks of French bread for dipping into hot broth.

That’s it!  My packet of spices makes it easy in that you don’t have to chop onions or garlic and there is no need to keep all those spices on hand.  Additionally, my packets only contain certified organic or all natural ingredients and no preservatives.  So these are best kept in the freezer for long term storage.

Recipe right on the packet!
Recipe right on the packet!

As with any recipe – be flexible with what you have on hand and what you like.  We aren’t keen on cooked peppers, so i replace them with green beans or peas.  It might accommodate sliced fresh okra as well, but haven’t tried that one.  I suspect using grass-finished ground beef would work, too!  Of course, you don’t have to use clean grass finished beef, but since that is what we raise, I tend to be biased that way!