Beef Rouladen
1½lbthin sliced round steak 3 slices bacon 2T Dijon mustard 3 medium dill pickles long quartered 3 medium carrots long quartered ¼C onion, finely chopped 1 can Campbell's golden mushroom soup ½C chopped celery ½C chopped parsnips 2T parsleyCook bacon until crisp, remove and crumble. Cut steak into 6 pieces 6 x 4", spread each with 1 t mustard, place 2 pieces of pickles and 4 pieces of carrots across the narrow end, and roll up, sprinkle w 2 t onion. Tuck in the ends, and use tooth picks or skewers to hold rolls together. Brown roll-ups in drippings, pour off grease, add soup, celery, parsnips and parsley. Cover and cook over low heat 15 minutes, stir occasionally. Thin with water if desired. Serve with mashed spazel or potatoes, garnish with bacon.
Serves: 6
Keys: main dish, dinner, German
main dish, dinner, GermanBreslauer Steak in Brown Sauce
1/3C beef suet 1 onion, chopped 1 carrot, diced1/3C flour 1½C stock or bouillon 1C canned tomatoes, (3 fresh tomatoes) 1½C red wine 2 sprigs parsley 1 stalk celery (chopped) 1 bay leaf ¼t thyme 1 clove garlic ½t salt3-4 peppercornsMelt suet; cook onion and carrot 3 or 4 minutes. Add flour; stir and cook until browned. Add stock, tomatoes, and wine. Bring to a boil, stirring continually until flour and fat are well mixed with liquid, Add herbs, garlic, salt, and peppercorns; reduce heat and cook gently. Skim when necessary. After 2 hours the sauce should be well cooked down. Strain; use brown sauce as called for in recipes.
3lbporterhouse steak 1 inch thick 1 slice salt pork 2C brown sauce Pound steak well. Cut salt pork in small pieces and heat in frying pan. Brown meat in the fat, cooking until lightly browned on all sides. Place meat in casserole. Pour Brown Sauce over it. Cover; bake in a slow oven (250 degrees) until tender, about 2 1/2 hours. Turn steak after first hour of cooking; baste frequently with sauce in casserole. Serve with buttered steamed turnips.
Serves:6
6Keys: beef, steak, German, dinner
beef, steak, German, dinnerCasserole of Beef
2½lbboneless rump steak ¼C oil 1 small carrot 2 onions 1 small parsnip 5 black peppercorns 2 bay leaves 1t ginger 2 bottles of beer 1d salt 8ozsour cream cartonHeat oil in large heavy Dutch oven. Brown the meat well on all sides. Add the chopped carrots, onions, bay leaves, spices and the salt and pepper. Put the casserole in the oven and every ten minutes add a drop of beer. At the same time turn the meat. Bake in moderate oven 350 degrees. for 1 1/4 hours. Remove meat from pan keep warm and strain stock. Mix 1/2 c of cold water to the stock and put in refrigerator to cool. When stock has cooled remove fat from top. Bring to a boil and add sour cream. Sprinkle salt on meat. Leave meat to rest awhile then cut into strips. Pour hot gravy over meat. Serve with fried potatoes, boiled carrots, turnip and mushrooms.
Serves: 8
8Keys: beef, Russian, dinner
beef, Russian, dinnerItalian Style Liver
4-6 slices liver 1/8tpepper to taste ½Cflour 2Toil 4-6 bacon strips 1 can (14oz) mushrooms ¼cwater 3 onions sliced in rings 1 clove garlic dsalt to taste Season liver slices with salt and pepper, dredge in flour on both sides and set aside. Heat oil in skillet and fry bacon until crisp, drain on paper towel. Add onions and garlic to oil and bacon fat, sauté until it is golden brown. Remove from skillet. Sauté the liver on both sides, turning only once. Add bacon strips, onions, garlic, mushrooms and the water. Cover and simmer over low heat for 30 minutes. Add more water if required.
Serves: 4
4Keys: main dish, dinner, Italian, pasta, rice
main dish, dinner, Italian, pasta, riceHamburg Stroganoff
1lbextra lean hamburger1 can cream of mushroom soup½C sour cream½C milk d salt and pepper to taste¼C grated onion1T cooking oil riceHeat cooking oil in large fry pan. Add hamburger and brown with salt, pepper and onion. Fry until cooked through. Add cream of mushroom soup, milk and sour cream. Serve over rice.
Serves: 4
Keys: easy, hamburger
easy, hamburgerLarge Meatballs
½lbground beef½lbground pork4 slices stale bread½C milk1t salt bread crumbs½t nutmeg1d pepper½ onion¼C margarine or fat1t tomato paste or 1 T tomato juiceMix the meat in a large bowl. Remove the crusts from the bread and soak in the milk. Fry the chopped onion in some fat. Mix this all together with salt, pepper and nutmeg. Shape into 4 or 8 balls. Roll in flour and fry them until brown in the fat. Add some water and simmer for 15 min. Add tomato paste to gravy. Serve with boiled potatoes and boiled vegetables. Serve the gravy separately in a gravy boat to pour over potatoes.
Serves:4
4Keys: hamburger, Dutch, meatballs
hamburger, Dutch, meatballsPepper Steak
Trim 1 inch thick strip sirloin, club or filet mignon steaks. Crush don't grind peppercorns coarsely on a board with a pressing, rolling movement, using the bottom of a pan. Press the steaks into the crushed pepper and work it into both sides of the meat with the heel of your palm or with the flat side of a cleaver. Sprinkle the bottom of a 9 inch skillet with:
2tsaltWhen it begins to brown put the steaks into the pan and brown uncovered over high heat. Reduce to medium heat, turn steaks and cook to desired degree of rareness. In a separate pan, prepare:
¼Cbutter1tWorcestershire2Tlemon juiceRemove steaks from the pan in which they have been cooked and discard the pan drippings. Serve the butter separately.
Keys: main course, beef
main course, beefPoached Meatballs in Lemon Sauce
1lbground beef½C seasoned bread crumbs1 egg1t grated lemon peel1C water2 beef bouillon cubes1T lemon juice1T cornstarch2T cold water1 egg yolkCombine meat, bread crumbs egg and lemon rind; mix lightly. Shape into 12 meatballs. Bring water to boil in medium saucepan. Add bouillon cubes. Stir until dissolved. Gently drop meatballs into simmering bouillon. Cook 8-10 min. Remove meatballs; keep warm. Add lemon juice to bouillon. Dissolve cornstarch in cold water; stir into hot bouillon. Continue to cook stirring constantly, until thick. Add a small amount of hot bouillon mixture to egg yolk; beat well; stir into hot bouillon. Remove from heat and pour over meatballs.
Serves: 4
4Keys: beef, meatballs, German
beef, meatballs, GermanSauerbraten
2Cvinegar2Cwater4 onions, sliced1 stalk celery1 carrot chopped2 bay leaves8 peppercorns crushed8 whole cloves¼tmustard seed1 (4-5lb) rump roast of beef1tsalt¼tpepper¼Coil4Tflour½Csour creamCombine vinegar, water, onions, celery, carrot, bay leaves, peppercorns , cloves, and mustard seed in sauce pan. Bring to boil; cool. Place meat in large bowl. Pour marinade over meat. Place in refrigerator; marinate for 2-3 days. Turn several times. Remove from marinade and dry well. Sprinkle meat with salt and pepper. Heat oil in Dutch oven. Brown meat very well on all sides. Add 2 cups of the marinade; cover; simmer 2-3 hours or until tender. Remove meat; keep warm. Strain sauce; skim off fat; measure liquid. Add water or marinade to make 2 cups. Stir in flour. Return to pan. Cook over low heat, stirring and scraping browned bits, until thickened. Stir in sour cream; blend well. Serve with meat.
Serves: 6-8
6-8Keys: beef, German, dinner
beef, German, dinnerSteak Dianne
12ozsirloin steak 2T butter 1t shallots 1t chives 2t parsley ½t Worcestershire 1T A-1 Steak Sauce salt pepperTrim fat from steak, pound until thin. Sprinkle meat with salt & pepper. In chafing dish, melt 1 T butter and sauté shallots, add steak and shear quickly on both sides. Add more salt & pepper if desired. Remove steak to platter. Melt 1 T butter in drippings, add chives and cook for a few seconds. Add Worcestershire sauce and A-1 sauce. Blend well and cook until mixture thickens, do not boil. Return steak to pan, sprinkle with parsley on each side. Place steak on a serving dish cover with sauce to serve.
Serves: 1-2
1-2Keys: main dish, dinner
main dish, dinner Swedish Meatballs
6 slices toasted bread ½C milk (to cover toast)3½lbground beef ½lbground pork 4 eggs 1 large onion, chopped 2t salt ½t pepper ½t nutmeg 4T butter or margarine 2C sour cream (or 1 can cream of mushroom soup)Soak toast in milk. Mash and remove most liquid. Add other ingredients and shape into small balls. Fry slowly in butter, over low heat. Cover, and steam for 30 minutes. Add soup or sour cream before serving.
Keys: meat, main dish, Mom
meat, main dish, MomVeal Cordon Bleu
veal cutlets, sliced thinsalt pepperham, sliced thin egg Swiss cheese, slicedwatercheese, grated olive oil butter Pound cutlets very thin. Sprinkle with salt and pepper. Cut in even pieces and put together like a sandwich with a thin slice of ham and a slice of Swiss cheese as the filling. Dip in egg beaten slightly with a tablespoon of water, then in grated cheese. Let stand for 20 minutes. Sauté slowly in a mixture of 1/2 olive oil and 1/2 butter until brown. About 20 minutes.
For a crisp crust dip in seasoned flour, egg and crumbs instead of egg and cheese.
Keys:veal, dinner, Ruth Williamson
Vienna Steak & Potatoes
4½ pound delmonico steaks 1tsalt ½tpepper 4 large onions 3Tbutter 4 medium size potatoes fat for deep frying few stalks of watercress small piece fresh horseradish rootWipe meat with damp cloth. Pound steaks very thin; season with salt and pepper. Sauté onions in butter until transparent; remove onions. Place steak in hot fat and cook over high heat until delicately browned on each side and rare inside, about 10 min.
Peel potatoes; cut crosswise in 1/2 inch slices. Fry in deep hot fat (370 degrees) until golden, 15 min. Place steaks on hot platter; cover with cooked onions; surround with fried potatoes. Garnish with watercress and a few shavings of fresh horseradish.
Serves: 4
4Keys: beef, steak, German
beef, steak, GermanZesty Steak
2lbsirloin d salt and pepper to taste1T cognac¼C half and half1T chopped green chilies½t Dijon mustardPan fry steak to desired degree of doneness. Add salt and pepper to taste. Transfer to a platter and keep warm.
Remove excess fat from skillet, add Cognac, heat 5 seconds. Then add half and half chilies, and mustard. Simmer, stirring a few seconds and pour over steak.
Serves: 4
Keys: beef, dinner, steak
beef, dinner, steakBeef
www.chefbill.homestead.com
Chicken Fried Steak
Steak:
2lbround steak, 1/2 to 3/4 inch thickAsk butcher to tenderize or pound it thoroughly on both sides with meat-tenderizing mallet. Trim off fat. Cut into pieces 5 to 6 inches in diameter. Flour each piece thoroughly and shake off excess. Dip in Chicken Fried Steak Batter (see below for recipe), drain, then flour it again. Use deep fry pan half-filled with a good brand of vegetable oil. Preheat oil to 325 degrees. Cook meat 7 to 10 minutes or until golden brown.
Batter:
2T sugar½t salt2eaeggs1T baking powder1C milkMix the first four ingredients with half the milk and stir until smooth. Add remainder of milk and mix well.
Gravy:
1C flour5T butter8C milk Salt & pepper to tasteIn pan where you fried the steak, gradually add one cup of flour and approximately 1/2 stick of butter. Slowly add up to 8 cups milk, stirring constantly until desired thickness is obtained. Remove from heat and add salt and pepper to taste. Serve Chicken Fried Steak with mashed potatoes and biscuits.
Biscuit:
2C flour1t salt3t baking powder5T butter¾C milkSift all dry ingredients into a bowl. Cut in butter until mixture looks like coarse cornmeal. Add milk and mix well. Knead dough, roll and cut. Bake at 425 degrees for 12 to 15 minutes.
Chipped Beef on Toast
This was called "S.O.S." or “Shit on a Shingle” back in the old Navy days.
4½ozDried Beef 2C Milk 2T Butter ¼C Flour Salt & Pepper 6eaSlices BreadMelt butter in pan, add dried beef. Cook 2-3 minutes to brown. Add milk (reserve 1⁄4 cup for later), salt & pepper. Bring to boil. Mix flour and remaining milk together. Slowly add to boiling mixture until it begins to thicken. Serve over toast.
Makes:4 Servings
4 ServingsMom’s Burnt Roast
1eapot roast 2" thick flour salt & pepperPlace only the pot roast in a cast iron skillet, turn burner on high. Cook roast until blacken and seared on both sides, this seals in all the juices. Turn burner down to low and cover roast with water and cook slowley for 1 to 1.5 hours or until done. Remove roast. The water should be reduced and is excellent for making gravy. Add flour, salt, pepper and water to make a delicious gravy with a hint of a charred taste.
