Recipes

Beef & Red Meat Recipes

  • 1 Beef Bone per 1 Quart- defrosted
  • Seasonings-Optional
  • Bragg-Organic Sprinkle
  • Herbes De Provence
  • Hungarian Sweet Paprika
  • Real Salt
  • Filtered Cold Water

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Beef Meatloaf

  • 2 lbs. ground beef
  • 2 eggs, beaten
  • 3 tablespoon Worchester sauce
  • 1-2 cups bread crumbs
  • Ketchup
  • Salt & pepper
  • 1 large onion, chopped

Makes two large loaf pans. Bake 350 until done.

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  • 1 lb. Beef Stew meat- cut in small pieces
  • 2 tablespoons Ghee
  • 4 Stalks Celery-chopped
  • 1 Yellow Summer Squash-chopped
  • 6 Cloves Garlic-minced
  • 1 large can of Plum Tomatoes-diced
  • 1 cup Organic Dry Red Wine (Merlot)
  • 1 quart Beef Bone Broth
  • 1 lb. Ground Beef
  • 1 Large onion-chopped
  • 4 to 5 Carrots-chopped
  • 1 Zucchini-chopped
  • 1 lb. Portabella Mushrooms
  • 2 heaping tablespoon Almond Butter
  • 1 tablespoon Real Salt
  • 2 teaspoons Herbes De Provence or Curry

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Ingredients:

  • Iron skillet or stainless steel pan
  • 1 16-ounce Organic steak
  • 2 tablespoons organic butter
  • 2 cloves garlic
  • Real salt and pepper

 How you make it:

  1. Take meat out of the fridge and bring to room temperature.
  2. Salt and pepper to liking. (Don’t salt too early or it will draw juices from meat)
  3. Set skillet over medium heat.
  4. Set the steak on its fatty edge upright in the skillet.
  5. Cook it for about 4 minutes until it had rendered a decent amount of fat.
  6. Flip it on to one flat side and cook it for about 3 minutes.  Then flipped it and cooked it for about 2 more.
  7. Remove the steak, pour off the beef fat, and add the butter and garlic.
  8. Returned steak to the skillet on the side it had cooked on the least, and cook for about 5 minutes.  During that time baste the other side continuously with the butter.  Flip it, and cook for about 3 minutes continuing to baste it with butter.
  9. Let steak rest for about 6-8 minutes before cutting in to steak to retain juices.

*You can adjust times for preferred doneness.

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