Ingredients | Instructions |
| In a bag, combine 1 cup flour, pepper and Lawry’s seasoned salt. Shake beef in this. Brown in oil. Sprinkle top of beef with some of the extra flour. Add broth. Simmer, stirring occasionally, until tender (about 1 1/2 hours). Add sliced carrots and potatoes cut in chunks. Simmer until vegetables are tender. Should be thick. If need to thicken, make a slurry a little water and some flour in a jar. Add to stew, stir and simmer until thickened. Add peas. |
Ingredients | Instructions |
| Melt 3 tbls. of butter in a heavy skillet. Add onion and saute until transparent. Set onions aside. Dust meat with flour, salt, and pepper. Turn to medium – high heat. Add 2 tbls. butter to skillet and add meat. Cook, turning to brown on all sides. This will take very little time. Remove from skillet. Add the remaining 3 tbls. butter to the skillet, turning heat back down to medium. Add mushrooms, cover and cook 3 minutes. Add onion, bouillon, worchestershire, and mushroom soup to to the skillet, stirring until combined. Cook on low heat for 4 minutes. Gradually add sherry and simmer an additional 4 minutes. You can stop here. Turn off stove and let set until 15 minutes from serving time. When ready, warm sauce. Add beef. Gradually add sour cream and cook approximately 5 minutes, warming to serving temperature. Do not let boil. Salt and pepper to taste. We serve over noodles and make wild rice casserole for a side. |
Ingredients | Instructions |
| Melt butter in medium saucepan over medium-high heat. Add shallots and thyme; saute until shallots are browned, about 5 minutes. Mix in flour, cook until the flour browns, stirring often, about 2 minutes. Whisk in wine and broth. Boil until thick enought to coat spoon, whisking often, about 12 minutes. Whisk in tomato paste, season with salt and pepper. (Can be made 2 days ahead. Cover, chill.) Preheat oven to 450. Arrange roast on rimmed baking sheet. Brush with oil; sprinkle with salt and pepper. Roast until thermometer inserted into center registers 125 for rare, about 38 minutes. Transfer to platter, let stand 20 minutes. Add any juices from baking sheet to sauce and bring to a simmer. Transfer sauce to bowl. Cut roast into 1/2 inch thick slices and serve with sauce. |
Ingredients | Instructions |
| Melt butter in skillet. Sprinkle fillets with salt and pepper, and rub with garlic. Saute steaks in butter 3 minutes on each side. Drain steaks and chill. To pan drippings, add chopped mushrooms; saute until wilted. Remove mushrooms with a slotted spoon, draining carefully and chill. Add onion and sliced mushrooms to pan drippings. When mushrooms are wilted, stir in flour. Gradually stir in red wine and beef broth. Add bay leaf and cook, stirring until sauce bubbles and thickens. Season to taste with salt, pepper, and Worcestershire sauce. Spread chilled, chopped mushrooms like frosting over tops of chilled steaks. Refrigerate. Prepare pie crust as directed on package. Roll out pie crust, and cut into 4, 6 inch squares. Save pie crust trimmings for decorations. Brush squares of pie crust with beaten egg. Place steaks with mushroom-spread side down on pie crust. Fold dough over the steak, enclosing it completely and sealing the edges with beaten egg. Turn the enclosed square over. Cut scraps of dough with scissors, and make desired design on top. Whip egg with 1 tbls water. Brush mixture over Wellington. Thaw 10 minutes. Bake in preheated 425 oven for 15 - 20 minutes or until crust is richly browned. Warm with sauce. The Wellington may be prepared up to 2 days in advance and refrigerated. Defrost 2 hours before baking. They may be frozen and stored for up to a month but should be thawed before baking. Serves 4. |
Ingredients | Instructions |
| Combine marinade ingredients. Cut off big pieces of fat on brisket. Marinate brisket overnight. Bake, covered, at 250, one hour per pound. Uncover for last hour. Cut against the grain. Serve with au juice. Can add barbeque sauce the last hour. |
Ingredients | Instructions |
| Brown ground beef and sausage, breaking into small pieces. Drain off some grease but not all. Add rest of the ingredients an simmer for a few hours. |
Ingredients | Instructions |
Gravy
| In a small saucepan, bring cherries and water to a boil. Remove from the heat; set aside, do not drain). In a skillet, saute the parsley, vegetables and seasonings in butter until tender. Remove from the heat. Stir in the croutons, broth, 1/4 tsp pepper, nutmeg, almond extract and cherries. Let stand until the liquid is absrobed. Cut a lengthwise slit down the center of the roast to within 1/2 inch of bottom. Open roast so it lies flat: cover with pastic wrap. Flatten to 3/4 inch thickness. Remove plastic; spread stuffing over meat to within 1 inch of edges. Close the roast; tie at 1-inch intervals with kitchen string. Place on a rack in a shallow roasting pan Sprinkle with remaining pepper. Bake, uncovered, at 350 for 1 1/2 to 2 hours or until a meat thermometer reads 145. Let stand for 10 - 15 minutes before slicing. Gravy: Add broth and water to roasting pan; stir to loosen browned bits. Pour into saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Stir in cream and rosemary. Simmer, uncovered, until thickened. Serve with roast. Serve 10 - 12. |
Ingredients | Instructions |
| Place round steak on cutting board and trim; discard bone and excess fat. With meat mallet, pound each piece on both sides, going over meat twice in opposite directions. Set aside. Combine flour with salt and pepper to taste. Place milk in separate bowl. Place a cast iron skillet over medium heat and add oil or shortening to start heating. Dip steaks in milk, then dredge both sides in seasoned flour, patting to work in flour and seasonings. Test temperature of the oil by sprinkling a few drops of milk into it. Milk should sizzle. Add steaks, taking care not to crowd and cook until golden brown on both sides and fully cooked, 2-3 minutes on each side. Serve with cream gravy. Serves 4. |
Ingredients | Instructions |
| Rinse corned beef well. Place corned beef with juices, seasoning packet, and garlic in dutch oven. Cover with water and a tight fitting lid. Bake at 250 for 4 hours. Add potatoes and carrots and cook for 2 more hours for a dente and 2 1/2 for tender. If meat is tender, remove and tent with foil. If meat is not tender, cook for one more hour. If vegetable are tender remove and sprinkle with parsley. Tent with foil. To cook the cabbage: Use our favorite way...oven roasted cabbage on this website, under vegetable. OR Pour one cup liquid from the beef into a large frying pan. Peel off three large leaves off cabbage and place upside down in liquid to form three mounds. Cut cabbage into wight wedges. Place on mounds. cover and steam for 10 minutes or until tender crisp. Remove from liquid and place on serving platter. Slice corned beef and serve with asorted mustard and horseradish. |
Ingredients | Instructions |
| Wrap roast in foil and place in a shallow roasting pan. Trim excess fat. Spread with A-1 sauce over top and sprinkle with onion soup mix. Stir drained mushrooms into mushroom soup and spread on top. Make a snug package of foil. Bake at 350 for 3 hours. Serve with potatoes. Makes terrific sandwiches. |
Ingredients | Instructions |
| Cook bacon pieces and remove from pan with a slotted spoon. In remaining bacon fat, brown beef and chopped onion. Sprinkle with flour (just a little) over meat and return bacon to mixture. Pour in wine and add a little water so contents of the pan are just covered. Add bouillon. Cover and simmer for two hours. Add mushrooms last 1/2 hour. Serve over rice or noodles. |
Ingredients | Instructions |
Beef
Maderia Sauce
| The fillet should be a middle cut so the tenderloin is not tapered at the ends. If not, turn thin tail of beef under and tie securely with string. The fillet should be about 9 or 10 inches long. Sprinkle with salt, pepper and garlic powder and place on a rack in a shallow pan. Roast in a preheated 425 oven for 40 minutes. Let stand at room temperature. Remove rolls and carefully unroll dough. Do not separate rolls. Arrange dough pieces to form a rectangle on a lightly floured board. Pinch perforations together to make 1 piece of dough. With lightly floured rolling pin, roll dough to a 13 x 10 inch rectangle. Place the chilled fillet on dough, top side down. Bring edges of dough together down the center of the fillet. Brush with lightly beaten egg white and pinch to close. Turn ends of dough under meat to form a smooth seam. Place fillet, seam side down, in a shallow baking pan. Lightly roll any leftover pieces of dough and use to cut flowers or leaves. Moisten with egg white and arrange over top of dough. Brush entire surface with egg white. Bake in a preheated 400 oven for 25 minutes or until crust is browned. With 2 spatulas, lift fillet to serving platter. To serve, cut into thin slices. Serve with Madeira Sauce. Serves 6 to 8. |
Ingredients | Instructions |
| Combine ingredients in shallow basting pan beneath the prime rib. Put roast on the spit, insert the spit forks and tighten the screw, then test for balance. Baste every 20 minutes. Allow 1 3/4 – 2 1/4 hours for 4 – 12 lb. roasts. When done, remove from the spit and let rest for 10 minutes to help firm the meat for carving. |
Ingredients | Instructions |
| Heat oven to 325. Insert whole cloves in top of each slice. Place ham on rack in roasting pan. Bake 1 – 1 1/2 hours. Combine remaining ingredients in small saucepan. Heat to boiling. To glaze ham, turn oven temperature to 400. Pour brown sugar over ham and return to oven for 15 minutes. Baste ham occasionally. Garnish with orange “daisies” and fresh parsley. |
Ingredients | Instructions |
| Mix molasses, oil, soy sauce and ketchup. Add dried onions and garlic powder. Marinate 6 tenderloin fillets for several hours and grill. You do not need to baste while grilling. Also good on pork chops and chicken. |
Ingredients | Instructions |
| In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, parmesan,and rosemary, whisk to combine. Pat lamb dry with a paper towel and season with salt and pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture. In a large nonstick saucepan, heat 1 tbls oil over medium high heat. Add half of lamb shops to pan and cook until browned, 2 - 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving. |
Ingredients | Instructions |
| Squeeze juice from one lemon. Grate the rind of 1/2 of the lemon (yellow part only). Place butter, bottled lemon juice, fresh lemon juice and rind in blender or processor until a paste. Baste whole beef tenderloin or fillets while grilling. |
Ingredients | Instructions |
| Combine wine, lemon, and instant marinade. Make incisions on the leg and insert garlic. Marinade lamb for 45 minutes at room temperature, turning often. Place lamb in roasting pan and pour 1/2 of marinade over; bake at 400, basting every 20 minutes. Allow 12 minutes per pound for rare (140-145). Add new potatoes 45 minutes before lamb is done. Allow lamb to rest for 10 minutes before slicing. Combine pan juice and rest of marinade and cook down reducing mixture by 1/3. Serve sauce over lamb. |
Ingredients | Instructions |
| Combine all ingredients except pork and process in food processor or blender until well mixed. Pour over meat and marinate for 1 hour or overnight. Grill over hot coals. |
Ingredients | Instructions |
| Combine all ingredients except pork. Marinate several hours or overnight. Grill. |
Ingredients | Instructions |
Meatloaf
Topping
| Mix meatloaf ingredients together and bake at 350 for 1 hour. Mix topping and pour over. Bake additional 1/2 hour. |
Ingredients | Instructions |
| Flatten veal between sheets of waxed paper—use very little pressure. Sprinkle them with salt and pepper and refrigerate. In a shallow bowl, beat 3 egg whites lightly. Mix bread crumbs, almonds, lemon rind, and spices. Dip the veal into the egg white and then into the crumb and almond mixture, pressing the mixture onto the meat. Chill the breaded veal on baking sheet for at least 30 minutes. In a heavy skillet, heat butter and olive oil over medium heat. Saute the veal for about 1 minute on each side until golden. Transfer to flat baking dish, cool, cover and refrigerate. This can be done early in the day. Heat oven to 375. Heat the medallions through (12-15 minutes). 8 servings. |
Ingredients | Instructions |
| Bring ingredients except lamb chops to a boil, stirring constantly. Broil lamb chops 2 inches from heat for 3 minutes. Brush with glaze. Broil for 3 more minutes. Turn over and repeat. |
Ingredients | Instructions |
| Season tenderloin with salt, pepper and garlic powder to taste. Top with several strips of bacon. Bake at 350 for one hour for rare. Let stand for 10 minutes to slice. Great for buffet sandwiches. Serve with horseradish sauce. |
Ingredients | Instructions |
| Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes. Toss beef with marinade, cover, and refrigerate overnight. Heat peanut oil in a wok or large, nonstick skillet over hight heat. Add the vegetables and cook for 5 - 8 minutes. Add beef and stir until the beef is cooked, about 4 minutes. |
Ingredients | Instructions |
| Dip pork chops in egg. Salt and pepper the crumbs and dip the chops. Brown slowly in butter. Put on a 9 x 9 inch pan. Pour orange juice and rind over the pork chops. Cover the pork chops with foil. Bake at 350 for 40 minutes. |
Ingredients | Instructions |
| Preheat oven to 325. Combine seasoned salt, onion powder, pepper and garlic powder. Rub on roast. Brown in oil and transfer to roaster. Add all ingredients except flour. Cover and bake 3 hours. Put in potatoes and carrots after baking one hour. Make gravy: Romove roast and bay leaves. 1 tbls flour in 2 tbls water per 1 cup of leftover meat juice. |
Ingredients | Instructions |
Horseradish Sauce
| The night before you plan to cook the prime rib, place the roast on a rimmed sheet pan or platter. Season all over with 2 tablespoons of salt, pepper and other seasoning you prefer and refrigerate, uncovered, overnight. Two hours before cooking, let the roast sit on the counter to come to room temperature. Arrange an oven rack in the lower third of the oven and heat to 250 degrees. Place the roast bone side down on a wire rack set over a rimmed baking sheet or on a rack in a large, shallow roasting pan. Roast for 3 1/2 to 4 hours, until an instant-read thermometer inserted into the thickest part of the meat registers 125 -130 degrees. Remove the prime rib from the oven, tent it loosely with foil and allow it to rest for at The roast will not raise in temperature while resting since you cooked it at at low het. Be sure to start checking the temp at the 2 hour mark. Remove from the oven, tent lightly with aluminum foil, and let it rest at least 15 - 45 minutes. Meanwhile, heat oven to 500. Ten minutes before serving, remove the foil and place it back into an oven. Roast until well browned and crisp, about 10 minutes. Remove from oven, tent with foil again. let rest 15 - 45 minutes Carve by slicing between each rib and serve immediately. 130 for rare ( gross rare) 135- 140 for medium rare (our favorite) A 7 lb. roast will take about 2:00 - 2:30 hours. Stir mayo and horseradish together. |
Ingredients | Instructions |
| Bring meat to room temperature. Season liberally. Preheat oven to 250 degrees. Place meat on rack in large shallow roasting pan. Cook rice according to package directions. Saute onion, celery and garlic in butter until tender. Combine sauteed vegetables, rice, pine nuts, apricots, ginger, and allspice. Mix well. Spoon lightly into center of roast. Spoon any extra stuffing into buttered shallow baking dish which will be baked during the last 30 minutes. Cover ends of bones and top of stuffing with foil. Roast for until internal temperature reaches 140. 2 - 3 hours. Remove from oven and tent with foil for at least 15 minutes and up to 45 minutes. Meanwhile increase oven temperature to 500 degrees. Return roast to oven and cook until crisp and browned on the exterior, 10 - 15 minutes. Do not overcook. Remove from oven, tent with foil, allow to rest for 10 minutes, then carve by slicing between each rib and serve. Garnish with whole apricots on end of ribs. |
Ingredients | Instructions |
| Tear small pieces of sausage and put them in a single layer to a large heavy skillet. Brown the sausage over the medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more, little by little. Stir it around and cook it for another minute or so then pour in the milk, stirring constantly. Cook the gravy, stirring constantly, until it thickens. This may take 10 - 12 minutes. Sprinkle in the seasoned salt and pepper and continue cooking until very thick. If it gets too thick too soon, just add in another 1/2 cup of milk. Taste and adjust the seasoning. Spoon over warm biscuits and serve immediately. |
Ingredients | Instructions |
Roast
Mushroom Sauce
| Mix all spices together in small bowl. Coat roast with spices, patting to keep on meat. Place roast on rack in shallow baking pan. Bake 10 minutes at 450. Turn temperature down to 250 degrees and continue to bake until center temperature registers 145 degrees, about 20 minutes per pound. Let rest for 15 minutes before slicing. Slice and serve with mushroom sauce. Mushroom sauce: Heat oil in medium skillet. Saute garlic and shallot 1 minute. Add mushrooms and saute 4-5 minutes or until tender. Add Madeira or sherry and simmer until most of liquid evaporates. Add chicken stock and soy sauce. Bring to a boil. Stir in cornstarch mixture and simmer 2-3 minutes. Season with salt and pepper if desired. |
Ingredients | Instructions |
| In slow cooker, stir cornstarch into water until smooth. Add carrots, onions and potatoes. Season with salt and pepper and toss. Season roast with salt and pepper and place on top of vegetables. Drizzle with worchestershire. Cover. Cook 6 hours on high or 8 hours on low heat. Transfer roast and vegetables to cutting board. Pour pan juices through a fine mesh seive, if desired. |
Ingredients | Instructions |
| Cook and stir ground beef and onion. Stir in remaining ingredients. Cover and simmer 1 1/2 hours, stirring occasionally. And canned sliced mushrooms and/or sliced black olives, if desired. |
Ingredients | Instructions |
Sauce
Meatballs
| Sauce: Saute onion and garlic in oil until tender. Add all. Simmer 1 1/2 hours. Serve on spaghetti and with parmesan cheese. Meatballs: Mix all but oil and roll into 10-12 meatballs. Saute in oil until brown. Add to sauce last half hour. |
Ingredients | Instructions |
Roast
Sauce
| Rub the roast with the oil, then rub on the pepper. Roast at 450 for 30 minutes, then reduce oven temperature to 325 and continue roasting until meat thermometer inserted in the thickest part of the meat, not touching the bone, reads about 130 degrees for medium rare. This will take about 1 1/4 hours. Allow to stand about 15 minutes before carving. Makes 12 servings. Sauce: Heat the jelly in a saucepan. Add the juice of the orange and the juice of the lemon. Add wine, mustard and ginger. Mix well to blend. If the jelly does not melt, sieve the sauce. Serve warm with the roast. |
Ingredients | Instructions |
Veal
Sauce
| Pound veal into 1/4 inch thickness. Season with salt and pepper. Dredge lightly with flour, shaking off excess. Heat oil in large skillet over medium heat. Add veal and brown 45 seconds on each side. Transfer veal to platter and keep warm. Sauce: Add mushrooms to oil and saute 5 minutes. Add cream, Madeira and reduce until thickened, about 15 minutes. Season with salt and pepper. Stir in butter, 1 piece at a time. Add crab meat, shrimp and heat about 1 minute. Pour over veal. |
Ingredients | Instructions |
Veal
Marsala Sauce
| Trim meat and cut into 3 or 4 inch pieces. Pound very thin between sheets of waxed paper. Combine flour, cheese, and salt. Dredge meat pieces in flour mixture, shaking off as much as possible. In half the butter, brown the veal about 1 minute on each side. Set aside and keep warm. Sauce: Add remaining butter to skillet and saute mushrooms and onions until tender. Add beef broth, lemon juice, and Marsala wine. Stir well. Return meat to skillet and simmer until done, about 10 minutes. To serve, pour pan juices over meat and sprinkle with parsley. Good with buttered noodles. |
Ingredients | Instructions |
| In large skillet over medium heat, brown veal in butter. Add wine and lemon juice; simmer 5 to 10 minutes or until tender. Serve with parsley. Serves 4. |