& Farmingdale Meat Market

Runner Up Recipe Contest Winners

by Michael Occhipinti

  • 4 strips of bacon diced
  • 3 celery stalks diced
  • 12 baby carrots diced
  • 1/2 small onion diced
  • 1 1/2 to 2. lbs of ground meat (veal, pork, beef).If not all ground beef.
  • 3 tbls grated cheese.
  • 3 tbls sugar
  • salt to taste
  • parsley
  • basil
  • 1/4 cup heavy cream
  • 2 cans whole tomatoes
  • 1 can beef broth
  • 3/4 cup red wine (cab or Merlot)
  • 1/4 stick butter
  • 2 tbls olive oil
  • Cook the meat in a separate frying pan.

In a large pot add olive oil and saute the diced bacon for about 3 or 4 minutes than add onion. Saute on low heat- do not make bacon crisp. Add celery, carrots and butter into the bacon and onions. Add about 1/4 cup of beef broth and continue to cook the vegetables for another 10 minutes. Move vegetables to the side of the pot and add the tomatoes. Crush the tomatoes with a potato masher or any thing so they become crushed (stir well). Add the remainder of the beef broth, grated cheese and sugar and cook on low heat for 20 minutes.Add meat and wine and stir. Cook for 2 1/2 hours very low heat.

In the last 10 minutes add heavy cream.

Serve over pasta place pasta in individual bowls and server sauce on top of the pasta. Do not mix in one big bowl.


Filet Mignon en Filo Avec
Submitted by Christine Restani
4 6-ounce tenderloin filets,
cut 1 1/4 inches thick,

  • salt and pepper to taste
  • 1/4 pound fresh mushrooms,
  • minced
  • 2 ounces cooked ham, minced
  • 3 shallots, minced
  • 2 tablespoons butter
  • 1 teaspoon Dijon mustard
  • 1 tablespoon dry sherry
  • 8 sheets filo (phyllo) dough
  • 6 tablespoons butter, melted
  • 4 servings

Oil a large heavy skillet an in it sear the filets over high heat for 1 minute per side.
Season w/ salt and pepper and set aside. In the same skillet saute the mushrooms,ham and shallots, in 2 tablespoons of butter for about 5 minutes.

  • Add the mustard and sherry.
  • Cook and stir a few more minutes to form a moist paste. Set aside.
  • Brush 1 sheet of filo dough w/ butter and place another sheet on top.
  • Repeat this 3 more times. On each stack of filo, place 2 tablespoons of the mushroom mixture in the center and top w/ filet.
  • Wrap the filo around the filets and place seam down ona greased baking sheet.
  • Brush w/ melted butter and bake at 450 degrees for 12 minutes or until lightly browned.
  • Meat will be medium rare. Enjoy!!!

Cooking comments:

  • Approx. 1 filo box for 6 pieces of filet mignon
  • Approx. 25 sheets filo dough
  • 12 minutes in oven no more


Sloppy Sauerbraten
by Clare Worthing

In a pan brown together: 1 medium onion, chopped and 1 lb. ground beef.

  • Drain fat and add:
  • 1/2 cup vinegar
  • 1 1/2 cups water
  • 1/4 tsp. powdered cloves
  • 1 1/2 tsp. salt
  • 10 gingersnaps, broken up
  • 5 bay leaves
  • Cover and simmer 1/2 hour, stirring occasionally.
  • Remove bay leaves.
  • Serve on noodles or rice.
  • Serves 4. 1 portion of Sloppy Sauerbraten has about 300 calories.
  • Can be frozen.

Sauerbraten is wonderful, but needs days ahead to prepare. A busy person can prepare this tasty substitute in just a short time.

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