Cousin Libby's Tenderloin

The choicest, tenderest cut, known as the fillet or tenderloin is the lean muscle that runs alone either side of the backbone. Cut into small pieces, this is the fillet often ordered in restaurants that costs a premium. Our tenderloin is the entire loin and we prefer roasting whole, at a high temperature. Leftovers can be sliced into thin slices and served warm covered with the jus that is made from the fresh drippings from the meat.


Use a shallow pan just big enough for the meat. Place a rack in the center of the oven. Preheat the oven to 425. Lightly oil the pan.Pat dry the meat, then rub the mixture on it.


Keep it simple. The rub: 2 Tablespoons softened butter, 1 1/2 teaspoons salt, 1 teaspoon black pepper.


Put the meat on the hot pan that is in the oven. Insert a meat thermometer into the thickest part of the meat. 120 is rare, 125-130 medium rare, 135-140 medium. Meat will continue to rise in temperature 5-10 degrees after removal from oven. Cover loosely with aluminum foil for 15-20 minutes while meat rests.


Cousin Libby's Jus
An easy way to enhance the flavor and heighten the juiciness of roasted beef is to create a quick jus, or juice, with the pan drippings as soon as the roast comes from the oven.
First remove the cooked roast from the roasting pan and set it aside, loosely covered, to stand and rest. Pour off any excess grease.

Place the roasting pan over medium heat and add 1/2 to 3/4 cup of any flavorful stock, (preferably beef or mushroom), or canned stock. Bring the liquid to a boil and scrape the bottom of the pan with a wooden spoon until the fond or roasting particles are all dissolved. After this deglazing process, season with salt and pepper and drizzle the jus over the sliced beef. Keep in mind that a jus does not rule out the use of a more robust sauce, it simply enhances it.


Aunt Roma's Chili Beans

Soak 1 pound pinto or red beans overnight and rinse off water. (Or simmer (without boiling) for 1-2 hours then rinse and drain.) Cover beans with 2 inches of water, bring to a boil. Bean skins should burst when you blow on a few in a spoon. (2 hours or more) While they are boiling add a can of stewed/diced tomatoes and proceed with meat and veggies.


Next is the meat. Hamburger, round steak or chuck roast. If using hamburger, just brown it in a skillet. If using the latter, cut into half-inch cubes and brown in hot oil. Drain and set meat aside. Aunt Roma uses two pounds of meat for each pound of beans.


Then come the veggies. Using the same skillet with the meat drippings, add onions and bell peper, cook until transparent. To the onions add garlic and half the meat with 1 teaspoon cumin and one-quarter cup Chili Powder. Cook about 5 minutes, mixing well. Add remainder of meat, cook another 5 minutes then add it all to the bean pot. Add 1 can tomato sauce, Salt and Pepper to taste.


On a very low boil continue to cook until beans are tender. If you like a thicker chili, add a small can or two of tomato paste.


Aunt Roma says to always make cornbread with chili because beans and corn make up a complete protein.


Paul's (Bohemian) Beef Soup
This recipe makes enough to feed twenty people. In a large soup pot put 8
soup bones (do not trim the fat or grissle) into 1 1/2- 2 gallons of water and boil with the lid on for 2 hours or more.
Add at least: 5 peeled halved potatoes, 4 peeled whole onions, 4 halved stalks of celery and 8 peeled halved carrots. Season with 2 cans tomato sauce, 3
tablespoons beef bullion or soup base, 1 teaspoon Garlic powder and 1 teaspoon Onion powder, 3 tablespoons Worcestershire Sauce then salt and pepper to taste. Boil until the vegetables are tender.

If you're not making your own noodles, serve the soup over store bought homestyle thick egg noodles.


Grandmother Sopko's Pepper Soup
Makes 6 servings
Cut tops off 6 bell peppers,then remove core & seeds. Stuff with filling and replace tops.
Filling: 1 pound raw hamburger, 6 Tablespoons uncooked rice, 1/2 diced onion, 1/2 teaspoon minced garlic and 1/8 tsp celery seed then salt and pepper to taste.
Place peppers in a pot that's not so big that they fall over. Add water until they float, then add 1 quart tomato juice. Add 2 carrots and 2 celery stalks if anyone likes to eat them. If there is any leftover stuffing, roll into balls and drop into water. Bring to a boil, cover and simmer at least 1 hour but not longer than 3 hours.

Serve one pepper to a soup bowl, then ladle soup around pepper.


Josephine's Stew Beef & Biscuits

Place 1 1/2 pounds of stew beef into a saucepan. Cover with water. Simmer until tender. While it is cooking add onion and garlic powder. Salt and Pepper to taste. When it is tender, place in baking pan, layer biscuits on top and bake additional 12 minutes.


Holly Gail's Spicy Italian Fennel Sausage
for Pizza and Calzones
1 Pound Sopko Lean Ground Beef
1 1/8 Teaspoon Salt
1 1/8 Teaspoon Hungarian Paprika
3/4 Teaspoon Fennel Seed, Slightly Ground
1/8 Teaspoon White Pepper
1/8 Teaspoon Black Pepper
3/4 to 1 Teaspoon Cayenne Pepper
1/4 Teaspoon Garlic Powder
2 Tablespoons Fresh Parsley, Chopped
1 Teaspoons Fresh Basil, Chopped
Combine half the Ground Beef with all other ingredients in mixing bowl.
Mix until thoroughly combined.
Add remaining Ground Beef, mixing until thoroughly combined.
Cover and refrigerate 2- 4 hours.

In a hot skillet add 2 Tablespoons Olive Oil
Saute meat on med-low heat just until no more pink meat is visible.
Drain and blot well with a paper towel.
Cool and refrigerate until ready to use.


  • One question that we are often asked is "what do I do with all this ground beef?" (besides the obvious which are Angus-Burgers) We've listed our customer's favorites below. If you have additional favorites, please let us know.
  1. Beef/Potato Skillet
  2. Bisquits and Gravy
  3. Chili Beans
  4. Ground Beef Cheesy Noodle Casserole
  5. Ground Beef Steaks with Mushroom Brown Gravy
  6. Hamburger Helper
  7. Hamburger Stroganoff
  8. Italian Sausage
  9. Lazagna
  10. Meat Balls for Spaghetti
  11. Meat Ball Sandwiche
  12. Meat Balls, Porcupine
  13. Meat Balls, Swedish
  14. Meat Balls, Sweet & Sour
  15. Meat Loaf
  16. Meat Pie (Runza)
  17. Mexican Cornbread
  18. Mexican Burritos
  19. Mexican Enchiladas
  20. Mexican Tamale/Enchilada Pie
  21. Mexican Tacos
  22. Mexican Taco Salad
  23. Mexican Tostada
  24. Nachos (fully loaded)
  25. Patty Melt
  26. Pepper Soup (recipe above)
  27. Salisbury Steak
  28. Sloppy Joe
  29. Spaghetti with Meat Sauce
  30. Stuffed Pepper
  31. Stuffed Cabbage
  32. Tater Tot Casserole
  33. Vegetable Beef Soup