Beef Ring with Fall Vegetables and Cheese Sauce

This recipe is taken from the 1981 Milk Calendar. In the last great burst of summer, a whole host of vegetables floods the market. Take advantage of the variety and serve them up with this beef ring. Almost any vegetables can be used in place of the ones shown here.

  • Prep: 30 min
  • Cooking: 1 h 5 - 1 h 15
Yields 8 servings
beef ring with fall vegetables and cheese sauce

Ingredients

  • Ring
  • 2 1/4 lbs (1 Kg) lean ground beef
  • 1 cup (250 mL) soft bread crumbs
  • 1/2 cup (125 mL) onion or shallots chopped
  • 1 cup (250 mL) Milk
  • 2 eggs
  • Salt and freshly ground pepper to taste
  • 1/4 cup (60 mL) fresh parsley chopped
  • 1/2 cup (125 mL) pine nuts toasted (optional)
  • 1 tsp (15 mL) Worcestershire Sauce
  • Vegetables
  • 3 small zucchini cut in thick slices
  • 2 cups (500 mL) cherry tomatoes halved
  • 1 green bell pepper cut in strips
  • 1 onion sliced
  • 2 tbsp (30 mL) butter
  • Salt and pepper to taste
  • A pinch of dried basil
  • Cheese Sauce
  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) all-purpose flour
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) Milk
  • 1/2 cup (125 mL) Canadian Parmesan cheese grated

Preparation

Combine beef ring ingredients; press into lightly-oiled 6-cup (1.5 L) ring. Turn out onto jelly roll pan or baking sheet with edges; bake at 350 °F (180 °C) for 1 hour.

Sauce:

In a saucepan, heat butter until it bubbles; blend in flour and salt. Gradually add milk, stirring constantly. Heat until mixture thickens and comes to a boil, 5 to 10 minutes. Add Parmesan cheese and stir until melted.

Sauté vegetables in butter for about 10 min. season with salt, pepper and basil. Spoon into centre of beef ring. Serve with Cheese Sauce.

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Nutrition

Nutritional Information

per serving
Energy: 449 Calories
Protein: 35 g
Carbohydrate: 15 g
Fat: 28 g
Fibre: 2 g
Sodium: 479 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 18 % / 199 mg
Vitamin B12: 168 %
Zinc: 83 %
Selenium: 61 %
Phosphorus: 41 %