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Emtman Family Recipes

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Taco Potato Toppers

6 baking potatoes
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pound ground beef
1 envelope taco seasoning
Shredded cheddar cheese
Sour cream 
Green onions, sliced

Scrub and pierce potatoes.  Bake at 375 degrees for 1 hour or until tender.  Meanwhile, brown ground beef in frying pan.  Add tomatoes and taco seasoning; simmer uncovered for 20 minutes.
When serving, cut into baked potatoes and top with ground beef mixture, cheese, sour cream and green onions.
Note: the potatoes may be baked in the microwave oven for 10 to 15 minutes or until tender.


Surprise Meat Loaf

This is a quick and easy recipe.

1 ½ pound ground beef
1 ½ cups dry bread crumbs
2/3 cup diced cheddar cheese
½ cup chopped onion
½ cup chopped celery
2 tablespoons chopped green pepper
1 teaspoon salt
Dash thyme
Dash garlic salt
1 (10 3/4 oz.) can tomato soup
2 tablespoons catsup

Combine all ingredients except the catsup and put in rectangular pyrex baking dish.  Bake at 350 degrees for 30 minutes.  Score top of meat loaf diagonally with a knife and fill lines with catsup.  Return to oven and bake 30 minutes longer.


Quick Philly Steak Sandwiches

½ pound fresh mushrooms, sliced
2 medium onions, thinly sliced
1 medium green pepper, sliced
2 tablespoons butter or margarine
1 pound thinly sliced cooked roast beef
6 hoagie rolls, split
6 slices (8 ounces)mozzarella cheese
4 beef bouillon cubes
2 cups water

In a skillet, saute mushrooms. onions, and green pepper in butter until tender.  Divide beef among rolls. Top with vegetables and cheese; replace roll tops.  Place on an ungreased baking sheet; cover with foil.  Bake at 350 degrees for 15 minutes or until heated through.  In a small saucepan, heat bouillon and water until cubes are dissolved; serve as a dipping sauce.  Note: Sandwiches may be heated in the microwave on high for 1 minute instead of baking. 

Yield: 6 servings


Microwave Sweet and Sour Meatballs

1 ½ pound ground beef
½ cup chopped onion
1/3 cup dry bread crumbs
1/3 cup milk
1 egg
½ teaspoon salt
1/8 teaspoon pepper
1 tablespoon soy sauce
1 green pepper, chopped

½ cup brown sugar
2 tablespoons cornstarch
2 tablespoons soy sauce
1/4 cup vinegar
1 can (20 oz.) pineapple chunks, undrained

Combine ground beef, onion, dry bread crumbs, milk, egg,soy sauce, salt and pepper.  Shape into 24 meatballs about 1 ½ inch in diameter.  Arrange in 11x7 inch pyrex pan.  Cover with waxed paper and microwave for ten minutes.  Remove from micrwave and sprinkle with green pepper.

Combine sauce ingredients in glass bowl and microwave for 6 minutes, stirring once.

Pour sauce over meatballs and serve over rice.

Serves 6


Beef and Bean Tostada

1 pound ground beef
1-1/4 ounce taco seasoning mix
12 tostada shells
2 cans (16 ounce) refried beans
Shredded lettuce
Diced tomatos
Cheddar cheese, shredded
Taco sauce

Prepare ground beef according to directions on the seasoning mix package.  Preheat the oven to 350 degrees.  Place tostada shells on a baking pan; warm in oven for 5 to 7 minutes.  Heat refried beans.  Spread each tostada with 1/4 cup refried beans.  Top with 2 tablespoons ground beef mixture.  Add shredded lettuce, diced tomatoes, shredded cheese and taco sauce.

Serves 6


Microwave Beef Stroganoff

1 cup fresh mushrooms, sliced
½ cup chopped onions
1 clove garlic, minced
2 tablespoons flour
2 teaspoons  beef bouillon granules
½ teaspoon dry mustard
½ teaspoon salt
Dash pepper
1/4 cup water
1/4 cup dry white wine, optional
2 tablespoons tomato paste
1 pound sirloin steak, cut in 1 inch by 1 ½ inch strips
3/4 cup sour cream                                                                                     

In a 1 ½ quart casserole, combine mushrooms, onion, garlic, flour, bouillon granules, mustard, slat and pepper; mix well.  Stir in water, wine and tomato paste.  Cover with waxed paper and microwave for 4 minutes, stirring once.  Add sirloin steak strips; cover and cook for 7 minutes, stirring every 2 minutes.  Blend in sour cream.  Return to microwave for 30 seconds to heat through.  Serve over hot, cooked noodles.

Serves 4


Marinated Flank Steak

1 (2 pound) flank steak
1/4 cup soy sauce
1/4 cup olive oil
1 ½ teaspoons dried Italian seasoning
1 tablespoon lemon juice
1 clove garlic, minced

Place steak in a covered container or ziplock plastic bag.  Combine remaining ingredients and pour over steak.  Marinate at least 20 minutes or up to 24 hours in the refrigerator, turning occasionally.

Grill over medium heat for 6 minutes.  Turn and grill for an additional 6 to 8 minutes until cooked to desired doneness.  Slice thinly on the diagonal and serve.

Serves 4


French Oven Beef Stew

3 pounds stew beef
6 carrots, quartered
4 medium potatoes, peeled and quartered
4 stalks celery, cut into 1 inch pieces
2 medium onions, quartered
1 tablespoon sugar
1 tablespoon salt
½ teaspoon pepper
2 tablespoons tapioca
1 can (10 3/4 oz.) tomato soup
1 1/4 cups water
1 can (4 oz.)mushrooms
½ cup burgundy wine, optional

Place beef, vegetables, sugar, salt, pepper, and tapioca in a 4 quart casserole or roaster.  Spread tomato soup over top of vegetables.  Pour in water.  Cover and bake at 300 degrees for 4 hours.  Just before serving, stir in mushrooms and burgundy wine.

Serves 10


Crockpot Roast

Place a completely thawed roast in the crockpot
Sprinkle with one package Lipton Onion Soup Mix
Pour in one can of beer
Place lid on crockpot, turn on crockpot

Cook for 8 hours


Brad’s Smokey Ribs

2 pounds lean short ribs of beef
Place in the smoker for 2 hours
Barbeque Sauce
3 cups ketchup
1 cup molasses
1/3 cup apple cider vinegar
3 tablespoons Worcestershire sauce

Blend all ingredients in saucepan.  Simmer for 15 minutes, stirring occasionally.

Take ribs from the smoker and put in a roaster pan.  Pour some of the barbeque sauce over ribs.  Bake in 300 degree oven for 2 hours.  Baste with barbeque sauce every 15 minutes.

Yield: 2 to 3 servings


Beef Kabobs

2 pounds sirloin steak, cut into 2-inch cubes
2 green peppers, cut into bite-sized pieces
12 mushrooms
2 medium onions, quartered
1 basket cherry tomatoes, stems removed

When ready to cook, spray metal skewers with vegetable cooking spray to prevent sticking.  Thread beef and vegetables onto skewers.  Grill over medium heat or broil in the oven, turning every 5 minutes until cooked to desired doneness.

Serves 6


Beef Chop Suey

4 tablespoons vegetable oil
1 medium onion, chopped
1 cup celery, chopped
2 cups cooked roast beef, cut into thin strips, ½ inch by 3 inches
1 (10 ½ oz.) can consomme
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 can chow mein vegetables
1 can water chestnuts
Cooked rice

Heat vegetable oil in frying pan and saute onion and celery.  Add cut up strips of roast beef, consomme, and soy sauce; bring to a boil.  Moisten the cornstarch in the water and add to the boiling mixture.  When thick, season with salt and pepper.  Add vegetables and water chestnuts.  Cover and simmer for 20 minutes.  Serve over cooked rice.

Note: may use leftover steak in place of roast beef.

Servings: 6


Beef and Vegetable Stir-Fry

1 pound beef round steak, partially frozen
1 ½ cups broccoli, cut into 1 inch pieces
3 medium carrots, diagonally sliced
1 teaspoon salt
½ teaspoon sugar
2 tablespoons soy sauce
2 tablespoons dry sherry, optional
2 tablespoons cooking oil
1 cup frozen peas, thawed
½ cup sliced water chestnuts, drained
1 medium onion, cut in thin wedges
½ cup bamboo shoots

Slice beef very thinly across the grain into bite-sized strips.  Partially freezing the beef makes slicing easier.  Cook broccoli and carrots in boiling water in saucepan for 2 minutes; drain.  Mix cornstarch, salt, and sugar; blend in soy sauce and sherry and set aside.  Preheat a wok over high heat.  If using an electric wok, set at 350 degrees.  Add oil.  Stir fry broccoli, carrots and onion in hot oil for 2 minutes, or until tender crisp.  Remove from wok.  Add more oil if necessary.  Add half of the beef to hot wok; stir fry for 2 to 3 minutes.  Remove beef.  Stir fry remaining beef.  Return all beef to wok.  Add peas, water chestnuts and bamboo shoots.  Stir soy mixture; stir into wok.  Cook and stir until thick and bubbly.  Return broccoli, carrots and onions to wok; cover and cook 1 minute longer.

Serves 4 to 6


Peppercorn Crusted Tenderloin

This is a quick and easy recipe.  For best result be sure to use freshly cracked black pepper to crust your beef.

4 - (7 oz) beef tenderloin steaks
4 tablespoons course ground black peppercorns
2 tablespoon minced fresh garlic
1 tablespoon olive oil
pinch of salt

Rub beef filet's with garlic and salt. Place 1 tablespoon of freshly cracked black pepper over each filet. Place steaks in a preheated pan peppercorn side down first and cook for 3 to 4 minutes. Flip steaks and cook an additional 3 or 4 minutes for a medium rare filet. To cook beef more finish in a preheated over (350 degrees) until the beef has reached the desired temperature.