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Ingredients: 2 Pound(s) Round steak 3 Onions 1/8 Teaspoon(s) Thyme 1 Teaspoon(s) Burgundy 3 Strips lemon peel 2/3 Cup(s) Beef stock 2 Garlic cloves 1 Bay leaf 4 Tablespoon(s) Oil 2 Tablespoon(s) Cloves garlic -- chopped 6 Ounce(s) Mushrooms Directions: Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley. Add the lemon peel and wine with about 1/4 of the oil. Leave the meat to marinate for at least 2 hours, turning occasionally. Cut any rind from the bacon and dice it. Heat the remaining oil in a heavy pan and gently fry the rest of the onions and the bacon until just golden. Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid. Toss the meat in the flour then fry for several minutes with the bacon and onions. Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is very tender, adding the mushrooms in the last 5-10 minutes.
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Preheat oven to 425øF. 2. Wash and scrub potatoes; dry thoroughly. Rub surface with 2 tablespoons butter. Prick skin with fork, to let steam escape durning cooking. 3. Bake 50 to 60 minutes. Potatoes are done when they can be easily pierced with fork. Pasta with leeks and ground beef #1 Brown beef with basil and salt and pepper to taste. #2 Preheat large skillet. Add olive oil and leeks. Cook leeks until edges just brown. Add ground beef and worchestershire sauce. Cook till heated through. #3 cook pasta to desired tendernes. add to l Barbecued beef on a bun Mix ground beet, onion, green pepper and celery in a 2 quart casserole. Microwave at high (100%) 5 minutes. Stir to break up beef. Add 1/2 teaspoon salt and pepper to taste. Microwave at high (100%) 8 to 9 minutes, stirring once to break up beef. Scandinavian-style potatoes Preheat oven to 450°; oil a large glass baking dish. Peel and cut (in half lengthwise) potatoes. Place each half, cut side down, on a cutting board. 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Normally a 5 lb. roast will take about 6 hours and Quick spanish style dressing Cook the Quick Brown Rice according to directions for 12 minutes. Remove from heat. Stir in the enchilada sauce. Add 1 1/4 cup water and the dry Oat Bran Muffin Mix. Stir. Pour into a well-oiled 9" x 13" cake pan. Bake at 300 F. Beef and cabbage joes ii Optional: Chopped chives or green onion tops for garnish. Cook and stir the meat until browned. Drain off the excess fat. Add Worchester sauce, hot pepper sauce, salt and pepper and stir at medium heat for several minutes. Set aside in serving Beef with wine and mushroom sauce Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3 hours at 325 degrees. Serve with noodles or rice. Mrs. Harold T. Cook Angels on horseback (sanctuary style)(wash) Rub toast points with garlic and brush with olive oil. Combine' remaining ingredients. In a small saute pan add oysters and their liquor. Lightly poach. Remove oysters and wrap each one in prosciutto ham securing with a tooth pick. Sprinkle Slivered mutton with young ginger, sichuan style 1. Cut the mutton into fine slivers and mix with the rice wine and salt. Cut the tender ginger and green pepper into slivers. 2. Mix together the cornstarch-water and soy sauce. Set aside. 3. Heat the oil in a wok to very hot, or until the oil surface rip Spanish style codfish * Pimento-stuffed olives should be sliced. Rinse the excess salt from the cod, then soak cod overnight in cold water, changing several times. Drain and cut into serving size pieces. Cook the onion and garlic in oil until the onion is tender Super beef enchiladas Combine beef, onion and 1/2 cup cheese:set aside. Combine soups and sauce. Dip tortillas in hot oil a few seconds on each side to soften. (I used the microwave to heat them up) Top each with a heaping tablespoon beef mixture, roll up and place Country-style spareribs Heat oil in a 5 to 6 quart Dutch oven over medium-high heat. Add ribs and cook until browned on all sides. Add tomato puree, garlic, parsley, mushrooms, basil, salt, oregano, pepper, sugar, and water. Bring to a boil; cover, reduce heat, and simme Curry beef To make the marinade, put the onion, garlic, scallions, parsley, cilantro, thyme, congo pepper, ginger, salt, pepper, and 2 tablespoons of water into a blender. Blend to a smooth paste, pushing down with a rubber spatula when necessary Put the meat piece 10-minute beef stir-fry Recipe by: Redbook - January 1994 Preparation Time: 0:10 Cut beef crosswise (against the grain) into very thin slices; sprinkle with 1/4 teaspoon each salt and pepper. In 12" nonstick skillet over medium-high heat, heat 2 teaspoons iol; add b Slow-smoked beef tenderloin with white truffl STEP ONE: Prepare Tenderloin-- Season tenderloin with salt and pepper. In large skillet over medium-high heat, add olive oil and sear tenderloin on all sides. Place tes. STEP TWO: Prepare "Alpine Mushroom Salad"-- See the recipe for "Alpine Chicken or eggplant cutlets, italian style 1. Wash the split chicken breasts and pat them dry with a paper towel. 2. If you are using eggplant, salt the eggplant slices and let them sit for 20 minutes. Rinse and pat dry with paper towel. 3. Mix the flour, cornmeal, breadcrumbs and spices in a sha Iced tea southern style Put water on to boil in a kettle. Slice part of the lemon, de-seed and place the slices into the container. Depending on taste, a slice or two should do. Place the sugar on top of the slices in the container, along with the tea bags (up to 6 are recomm Honey beef stir-fry MARINADE: 1 tbsp Chinese Rice Wine or dry sherry 2 tsp oyster sauce 1/2 tsp sugar 1 tsp cornstarch SAUCE: 1/2 cup water 3 tbsp liquid honey 1 1/2 tsp black rice vinegar 1 tsp cornstarc h mixed with 4 tsp water OTHER: 1 small red pepper 10 snow peas 1 cup Vegetable-style rarebit PER SERVING: 308 cal., 18g Pro., 17g Carbo., 20g fat, 60mg Chol., Combine first 6 ingredients. Top each slice of toast with 1/2 cup of vegetable mixture. Place slices on baking sheet. In a small saucepan combine cheese, pepper, and 2 Tablespoons water. Hearty beef vegetable soup with noodles Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot. Add the seasoning and olive oil, heat on high for 30 minutes. Brown the beef in a frying pan, transfer the beef to th Brandied beef kabobs SOURCE: Marinades Make Ordinary Food Extraordinary by Dona Z. Meilach, copyright 1995, ISBN #1-55867119-6. MM format by Ursula R. Taylor. Mix marinade and pour over beef. Marinate for several hours or overnight in the refrigerator. Thread Gujarti style roasted potato salad Preheat oven to 375F. Spray a baking dish with oil & spread potatoes in a single layer. Spray potatoes with oil & sprinkle with paprika. Bake until pale gold & just cooked, 35 to 40 minutes. Scrape into a mixing bowl; fold in car Smoked beef tongue w/horseradish sauce Place the tongue in a kettle and cover with water. Add 1 bay leaf, thyme, cloves, peeled garlic and 1/2 cup of the onions. Bring to a boil and simmer for 40 minutes or until tender. At the end of the cooking period, let the tongue stand in the liq Enchiladas (beef) Filling: 1. Brown ground beef and drain fat as necessary. Add onion, green chili, corn, and beef broth. 2. Simmer for 10-mins or so. Construction: 1. Place a tortilla in a hot skillet to warm (30-secs), then dip into enchilada sauce and add 3 to 4 tbl Italian style stuffing In a large skillet cook bacon in olive oil until about halfway done. Add celery and onion and cook until transparent. Pour off fat from skillet and use it to cook giblets, then prosciutto, then liver until done. (Freeze the liver to make it easier to cho Authentic southern style barbecued ribs (secret recipe) Preparation time: 1/2 day, but constant attention is not required. Simmer the sauce, stirring until the sugar is melted. Then, stir occasionally for a few minutes while the oil is drawn out of the lemon. Do not allow to scorch. Remove from heat Smothered chicken creole style Sprinkle chicken with salt and pepper on both sides. Select a black iron skillet large enough to hold the chicken comfortably when it's spread out. Fold wings under to secure them. Melt the butter in the skillet and add the chicken, skin-side down. C Spagetti sauce - girard style Also need salt, Mrs. Dash and italian seasonings to taste. All listed ingredients are approximations. Just add to taste and desired texture level. Can substitute 1 gallon tomato paste + 1 1/2 gallons water for 2 gallons tomato sauce. Cook onions and garl Beef with caper sauce Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, Braised beef Cut green part of scallion into 2" pieces. Combine all ingredients except meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy skillet and brown meat quickly on all sides. Add mixture from bowl and cook, stirring to heat and blend, Texas style chili Monteray jack cheese for garnish. Cut steak into 1/2" cubes. Brown meat in oil in Dutch oven, remove to bowl and set aside. Reserve 1/2 cup onions- cover-set aside. Add remaining onions, peppers, and garlic to drippings in pan over medium heat. Coo Beef with asparagus (prodigy) COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons peanut oil in a wok over a high flame and stir-fry the beef long enough to brown it lightly. Remove from wok and drain. In the remaining 1 1/2 tablespoons of oil, stir-fry the as Ritzy beef salad Toss together lightly in a bowl the beef, onions, pickles, and chives. In a small mixing bowl combine mustard, vinegar, oil, and salt and pepper. Mix well, then toss with beef mixture. Refrigerate until ready to serve. Serve on bed of lettuce with Spanish style round steak Cut round steak in 1/4 inch strips; sprinkle with salt and pepper. In a 10 inch skillet, brown the steak strips in hot oil. Add onion and garlic; cook until onion in tender, but not brown. Add vegetable juice, beef broth, and water. Bring to Grilled beef blade steaks with spicy orange marinade In a large shallow pan arrange the blade steaks in one layer and add the be peppers . In a blender, blend the orange zest, juice, oil, garlic, soy sauc red pepper flakes, vinegar, and the salt untilthe marinade is smooth, pour over the steaks a Barbecued beef and beans Sprinkle beef with salt and pepper. Place in slow-cooking pot with barbecue sauce and bouillon. Cover and cook on low for 4 to 6 hours. Add drained beans and cook on high 15 to 20 minutes. Stir-fried beef salad * Seperated into rings ** cut into wedges ~-------------------------------------------------------------------------- PER SERVING: 238 cal., 24g pro., 11g carbo., 12g fat, 59mg chol., Partially freeze beef; slice thinly across the grain into bite-size str