Category: Beef

1 1/2 pounds round steak — or swiss steak
1/4 cup flour salt and pepper — to taste
1 cup chopped onion
14 1/2 ounces canned tomatoes — chopped
1 cup water
2 tbs. flour

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Trim steak. Cover trimmed steak with 1/4 cup flour, salt and pepper. Beat in flour on both sides of steak, tenderizing meat. Render the trimmed steak fat in a skillet over medium high heat. Once fat is rendered, remove solid pieces from pan. Brown chopped onion in rendered fat. Add tenderized steak, browning on both sides. Add tomatoes. Cover and cook over low heat for 1 hour, 1 1/2 hours for thicker steak. (Or steak may be baked in a 350 degree oven, covered, for 1 hour). Once steak is cooked, remove steak to platter. Whisk together 1 cup water and 1/8 cup flour, add to skillet and boil 2-3 minutes. If too thick, add more water. Serve gravy over steak.

1 pound ground beef
1/2 cup onion — chopped
1/4 cup celery — chopped
8 ounce can tomato sauce
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon salt
1 1/2 tablespoons Worcestershire sauce
1/4 cup catsup

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Brown ground beef. Add celery and onion and cook until tender. Drain well. Add all other ingredients and simmer, covered, 20 minutes.

1 1/2 pounds sirloin steak — 1/2 inch thick
1/2 teaspoon salt
2 medium onions, chopped — (about 1 cup)
1 cup beef broth (one bouillon cube plus 3 T. soy sauce in — 1 c. boiling water)
1 clove garlic — minced
2 green peppers — cut into 1″ pieces
2 tablespoons cornstarch
1/4 cup cold water
2 tomatoes, peeled and cut into eights

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Trim fat and bone from meat; cut meat into thin slices about 1 1/2 inches long. Grease large skillet lightly with fat from meat. Brown meat thoroughly on one side; turn and season with 1/4 teaspoon salt. Brown other side of meat; turn and season with remaining 1/4 teaspoon slat. Push meat to one section. Add onion; cook and stir until tender. Stir in broth, soy sauce and garlic. Cover; simmer 10 minutes or until meat is tender. Add green peppers. Cover; simmer 5 minutes. Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Add tomatoes, heat through. Serve over 3 to 4 cups hot cooked rice.

1 pound top round steak
1 1/2 cups diced raw potatoes
1 1/2 cups sliced carrots
1 1/2 cups diced rutabaga or turnip
1 1/2 cups chopped onion
2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup boiling water
1/4 cup melted butter

Pasty Pastry:
3 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1 1/2 cups shortening
3/4 cup ice water

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Prepare the pastry pastry by mixing flour, salt and baking powder in a medium bowl. Cut in the shortening with a pastry cutter until the mixture resembles coarse crumbs. Toss with a fork and add the ice water a little at a time. Gather the pastry into a ball and wrap in waxed paper. Refrigerate this dough while you prepare the filling. To prepare the filling cut the meat into 1/2 inch squares. In a large bowl toss the meat with potato, carrot, rutabaga or turnip, onion, salt and pepper. Divide pastry into four portions. Roll out each portion into 12 inch circles on a piece of pastry cloth. Place 1/4 of the beef mixture in center of pastry. Fold pastry over to make 1/2 circle turnover. Moisten and seal edges. Place on cookie sheet. Repeat for remaining three pasties. Cut small hole in top of each pasty. Bake at 375 degrees for 30 minutes. Mix butter and boiling water and pour into holes in pasties. Continue to bake pasties an additional 40 minutes until golden.

6 ounces elbow macaroni — cooked
1 large onion, chopped — (about 1 1/2 cups)
2 large cloves garlic — minced
1 1/2 teaspoons chili powder
1 1/4 teaspoons ground cumin
12 ounces lean ground beef
1 28 ounce can whole tomatoes — pureed
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper
4 ounces shredded cheddar cheese

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Brown ground beef with onion and garlic. Drain well. Add spices and tomatoes. Stir and simmer 15-20 minutes. Stir in macaroni and cheese and serve.

2 cloves garlic — crushed
1 pound hamburger
1 8 ounce can tomato sauce
1 28 ounce can tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1 1/2 tsp. parsley
1/2 pound mozzarella cheese
7 ounces ricotta cheese
1/2 cup Parmesan cheese
8 ounces lasagna noodles

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Saute the hamburger and the garlic. Add the next seven items and simmer twenty minutes. Meanwhile cook noodles in boiling salted water. Fill a buttered casserole (9×13) with alternate layers of the noodles, ricotta, mozzarella, tomato-meat sauce, and Parmesan. End with a layer of sauce, mozzarella, and Parmesan. Bake, uncovered at 375 degrees for 20 minutes.

1 pound ground beef
1 cup chopped onion
1/2 teaspoon salt
1 cup shredded cheddar cheese
1 cup milk
1/2 cup Bisquick baking mix
2 eggs

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Heat oven to 400 degrees. Cook ground beef and onion; drain. Stir in salt. Spread in greased 9 inch pie plate and sprinkle with cheese. In a small bowl, stir remaining ingredients with fork until blended. Pour into plate. Bake 25 minutes or until knife inserted in center comes out clean.

1 onion — chopped
1 pound ground beef
1 15 ounce can tomato sauce black pepper — to taste chili powder — to taste
1 quart water
1 teaspoon salt
3/4 cup yellow cornmeal

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Brown onion and hamburger. Drain well. Add tomato sauce, black pepper and chili powder. In a medium saucepan bring the water and 1 teaspoon salt to a boil. Slowly stir in cornmeal and cook, stirring constantly, 15 minutes. Butter a 1 1/2 quart casserole dish and add 1/2 of the cooked cornmeal mixture. Next, add meat mixture, then top with the rest of the cornmeal. Bake at 350 degrees for half an hour.

1 pound ground beef
1/4 cup chopped onion
1/2 cup uncooked rice
1 cup diced carrot
1 cup diced potatoes
1/2 teaspoon garlic salt
1 1/2 cups water
2 tablespoons soy sauce
1 teaspoon salt
1/4 teaspoon pepper

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Saute ground beef and onion. Drain excess fat. Stir in rice, carrots, potatoes and garlic salt. Add water, cover and simmer 40 minutes. Immediately before serving, stir in soy sauce, salt and pepper.

3 to 5 pound — brisket
1/4 cup water
2 tablespoons liquid Barbecue Smoke
2 tablespoons soy sauce
2 teaspoons celery seed
2 teaspoons black pepper
1 tablespoon Worcestershire sauce
1 teaspoon garlic granules
1 teaspoon onion salt

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Place brisket on large sheet of extra strength aluminum foil. In a small bowl, mix water and all seasonings. Rub both sides of brisket with marinade. Pour remaining marinade over top of brisket. Bring the foil up and seal to keep all liquids inside. Put foil packet in a baking pan and refrigerate 12 hours or overnight, turning brisket packet at least once. Bake packet, with the brisket’s fat side up, in a 300 degree oven for 5 hours or until tender.