Quick Beef BBQ

This past summer I had the opportunity of a lifetime as a food stylist.
No, I didn’t get to meet my favorite culinary celebrity.
I didn’t get to go on a Food Network TV show and I didn’t get to cook in my favorite restaurant.
It was better than that!
I was asked to be the food stylist for one of my favorite cookbooks. Some of you may know this cookbook, but many around the country will not. It’s somewhat regional and an intimate part of the culture in Lancaster County.

The name of the cookbook is the Mennonite Community Cookbook and it has quite a long history in my family. My grandmother (90 years old!) received her copy from a friend the year it was first published in 1950. She was a young mother, just 26 years old, and she cooked many dishes from this cookbook as my father grew up. At 19, my mother received this cookbook as wedding gift and I received my copy from my chiropractor as a wedding gift. It is a long treasured part of our family and to have the opportunity to work on it literally brought me to tears, as it does now while I’m writing this.

Food is very personal and so much a part of our history,
it’s impossible to separate it from who we are.

That is how this cookbook is for me.

I’m happy to report that the newest edition was just released on February 2^nd! Head to this site to purchase the latest copy with new, updated photos (styled by moi) and a historical look at the author! If you’d like to explore more about the Mennonite Community Cookbook, the publisher has set up an awesome new blog. Head on over and read some personal stories and history this book has inspired.

This particular recipe comes to you from the Mennonite Community Cookbook. I have not altered it much because it’s already nearly perfect. I have changed the proportions a bit. I have also called out some healthy options when it comes to ingredients. Do your best and always strive for the highest quality ingredients possible.

Quick Beef BBQ

 

Author:

www.mrfarmersdaughter.com

Recipe type: Main Dish

Print

 

Ingredients

• 2 lbs. ground beef (preferably pastured)
• 1 onion, finely chopped OR 1 Tbls. onion flakes
• ¾ c. catsup (high fructose corn syrup free, please)
• 3 Tbls. brown sugar (preferably organic)
• 3 Tbls. vinegar (I use Bragg’s AC vinegar)
• 3 tsp. prepared mustard
• 1-1/2 tsp. Worcestershire sauce
• 1 tsp. sea or Celtic salt

Instructions

1. If using fresh onion, fry in a little bit of natural fat (lard, bacon fat, butter) in large skillet.
2. If using dried onion, begin by frying ground beef, over medium heat, until browned.
3. Add dried onion, if using.
4. Combine all other ingredients in a bowl, whisking to combine.
5. Once meat is browned, pour sauce overtop and stir in.
6. Reduce heat to low, cover and simmer for about 15 minutes to blend flavors.
7. Serve on hamburger rolls with potato chips and pickles.

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