Beef Rouladen

lbthin 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 parsley

Cook 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
Breslauer Steak in Brown Sauce

1/3C beef suet
 1  onion, chopped
 1  carrot, diced
1/3C flour
C stock or bouillon
 1C canned tomatoes, (3 fresh tomatoes)
C red wine
 2  sprigs parsley
 1  stalk celery (chopped)
 1  bay leaf
 ¼t thyme
 1  clove garlic
 ½t salt
3-4  peppercorns

Melt 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
Keys:  beef, steak, German, dinner
Casserole of Beef

lbboneless 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 carton

Heat 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
Keys:    beef, Russian, dinner

Italian 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
Keys:     main dish, dinner, Italian, pasta, rice
Hamburg Stroganoff

1lbextra lean hamburger
1  can cream of mushroom soup
½C sour cream
½C milk
d salt and pepper to taste
¼C grated onion
1T cooking oil
 rice

Heat 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
Large Meatballs

½lbground beef
½lbground pork
4  slices stale bread
½C milk
1t salt
 bread crumbs
½t nutmeg
1d pepper
½  onion
¼C margarine or fat
1t tomato paste or 1 T tomato juice

Mix 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
Keys:   hamburger, Dutch, meatballs
Pepper 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: 

2tsalt

When 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:

¼Cbutter
1tWorcestershire
2Tlemon juice

Remove steaks from the pan in which they have been cooked and discard the pan drippings.  Serve the butter separately.

Keys:  main course, beef
Poached Meatballs in Lemon Sauce

1lbground beef
½C seasoned bread crumbs
1  egg
1t grated lemon peel
1C water
2  beef bouillon cubes
1T lemon juice
1T cornstarch
2T cold water
1  egg yolk

Combine 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
Keys:    beef, meatballs, German
Sauerbraten

2Cvinegar
2Cwater
4 onions, sliced
1 stalk celery
1 carrot chopped
2 bay leaves
8 peppercorns crushed
8 whole cloves
¼tmustard seed
1 (4-5lb) rump roast of beef
1tsalt
¼tpepper
¼Coil
4Tflour
½Csour cream

Combine 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
Keys:   beef, German, dinner
Steak Dianne

12ozsirloin steak
2T butter
1t shallots
1t chives
2t parsley
½t Worcestershire
1T A-1 Steak Sauce
   salt 
   pepper

Trim 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
Keys:   main dish, dinner 
Swedish Meatballs

6  slices toasted bread
½C milk (to cover toast)
lbground 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
Veal Cordon Bleu

veal cutlets, sliced thin
salt 
pepper
ham, sliced thin 
egg 
Swiss cheese, sliced
water
cheese, 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

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 root

Wipe 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
Keys:   beef, steak, German
Zesty Steak

2lbsirloin
d salt and pepper to taste
1T cognac
¼C half and half
1T chopped green chilies
½t Dijon mustard

Pan 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
www.chefbill.homestead.com

Chicken Fried Steak

Steak:
2lbround steak, 1/2 to 3/4 inch thick

Ask 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 sugar
½t salt
2eaeggs
1T baking powder
1C milk

Mix the first four ingredients with half the milk and stir until smooth. Add remainder of milk and mix well.

Gravy:
1C flour
5T butter
8C milk
 Salt & pepper to taste

In 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 flour
1t salt
3t baking powder
5T butter
¾C milk

Sift 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.  

ozDried Beef
2C Milk
2T Butter
¼C Flour
   Salt & Pepper
6eaSlices Bread

Melt 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
Mom’s Burnt Roast

1eapot roast 2" thick
 flour
 salt & pepper

Place 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.