Jellied Beef Mold Recipe

Summary

Cooking Time1 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings8
CuisineCourse
MethodMain Ingredient

Ingredients

 Boneless chuck beef1 1⁄2 Pound
 Hot water1 Cup (16 tbs)
 Unflavored gelatin1⁄4 Ounce (1 envelope)
 Celery1⁄3 Cup (5.33 tbs), chopped
 Onion1⁄4 Cup (4 tbs), chopped
 Pickles1⁄4 Cup (4 tbs), cubed
 Canned condensed beef consomme10 1⁄2 Ounce (1 can)
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Pimiento stuffed olives12
 Pimiento strip3
 Parsley3
 Olives3

Nutrition Facts

Serving size

Calories 235 Calories from Fat 124

% Daily Value*

Total Fat 13 g20.7%

Saturated Fat 3.5 g17.7%

Trans Fat 0 g

Cholesterol 49.3 mg

Sodium 809 mg33.7%

Total Carbohydrates 3 g1.1%

Dietary Fiber 0.37 g1.5%

Sugars 0.7 g

Protein 25 g49%

Vitamin A 1.5% Vitamin C 2%

Calcium 1.1% Iron 13.6%

*Based on a 2000 Calorie diet

Directions

MAKING
1 In a pan, add beef and water, and simmer until tender.
2 Remove the meat.
3 Put the meat through the food chopper using coarse blade.
4 Cool the broth.
5 In a bowl, soften gelatin in 2 tablespoons broth.
6 In the remaining broth, cook celery and onion until tender, but still slightly firm for about 10 minutes.
7 Drain, reserving the broth.
8 Combine celery, onion and pickles with meat.
9 In a pan, add enough broth to the consomme to make 2 cups, heat gently.
10 Add in the softened gelatin and stir to dissolve.
11 Into 1 1/2 qt loaf pan, pour a thin layer of gelatin.
12 Place in the refrigerator and chill.
13 Add salt, pepper and beef, to the remainder of gelatin mixture
14 Arrange olive slices and pimiento strips neatly over gelatin in the pan.
15 Spoon in the beef mixture and chill.
16 Carefully unmold on platter.

SERVING
17 Serve, garnished with parsley and stuffed olives.
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