Meat Loaf
2 eggs
3/4 cup milk
2/3 cup finely crushed saltine
crackers
1/2 cup chopped onion
1 tsp salt
1/2 tsp rubbed sage
dash pepper
1 1/2 pounds lean ground beef
1 cup ketchup
1/2 cup packed brown sugar
1 tsp worchestershire sauce
In a large bowl beat eggs.
Add milk, saltines, onions, and seasonings. Add beef and mix well. Shape into loaf in a shallow baking pan.
Combine remaining ingredients. Spread half over top of meatloaf. Bake at 350* for 60-65 minutes until no pink
remains. Let stand 10 minutes before serving. Serve with remaining sauce.
6-8 servings
Carbonnade de Boeuf
6 slices bacon
salt and pepper
3 # lean boneless beef chuck
or rump, cut into 2" pieces
5 T margarine
5 T flour
4 large onions, coarsely chopped
1 1/2 cups beef stock
2 (10 oz) cans beer
1 1/2 tsp sugar
1 T vinegar
1 large bay leaf
3 large cloves garlic
4-5 sprigs parsley finely chopped
In heavy dutch oven, fry bacon
until crisp and set aside. Pour off almost all the fat, leaving just enough to have a thin film on the bottom.
Salt and pepper meat lightly. Heat fat until smoking hot, and brown meat, a few pieces at a time. If needed, add
a little bacon fat. When all the meat is browned, remove and add margarine to the pot. Stir in flour after the
margarine melts and lightly brown. Add onions and saute until soft and lightly browned. Add beef stock and beer.
Stir constantly over low heat until well blended and mixture begins to boil. Add sugar, vinegar, bay, and garlic.
Simmer for 2-3 minutes, then taste for salt and pepper. Stir in the parsley. Return the meat to the pan.
There should be enough sauce to cover but if you're a little short, add a little more beer. Stir, cover and place in
oven at 325* for 1 1/2 hrs. Should be fork tender when done. Serve over noodles.
Serves 6-8 hearty appetites
Beef Stew with
Cheddar Dumplings
1/2 cup flour 1/2 tsp salt
1/2 tsp pepper
2-3 pounds beef stew meat 1" cubes
2 T. oil 1/2 tsp onion salt 1/2 tsp garlic salt
1 T
Kitchen Bouquet 5 cups water
5 beef bouillion cubes 4 carrots sliced
1 medium
onion diced 1 can green beans drained
Dumplings
2 cups buttermilk biscuit mix (bisquick)
1 cup
shredded cheddar cheese 2/3 cup milk
Combine flour, salt and pepper. Coat meat with flour mixture.
In a dutch oven heat oil over medium high. Brown meat on all sides. Add seasonings, browning sauce, water
and boullion. Bring to a boil. Reduce heat and simmer covered about 1 hour. Add carrots and onions.
Simmer covered until vegetables are tender. Stir in green beans. For dumplings, combine biscuit mix and cheese.
Stir in enough milk to make a soft dough. Drop by tablespoons into bubbling stew. Cover and simmer 12 minutes
(do not lift cover) or until dumplings test done. Serve immediately. Serves 6-8
SIMPLE SALISBURY STEAK
1 can cream of mushroom
soup
1 lb. hamburger
1/2 c. dry bread crumbs
1 egg, beaten
1/4 c. onion, chopped finely
1
1/2 c. sliced mushrooms (optional)
Mix together 1/4 c. soup, hamburger,
bread crumbs, egg, and onion. Shape into 6 patties. Cook patties in skillet over medium heat until brown on both sides. Drain
fat. Remove hamburgers from skillet, and add remaining soup and mushrooms, stirring well. Return hamburgers to skillet and
reduce heat to low. Cover and simmer 20 minutes or until done.
Yorkshire Pudding
1 cup all-purpose flour, sifted
3/4 teaspoon
salt
2 eggs, well beaten
1 cup milk
1 tablespoon vegetable oil
Heat oven to 425 degrees. Sift flour
and salt into mixing bowl.
Combine eggs, milk, and oil. Add to flour; beat with rotary beater until
well blended. Spoon out 1/2 cp pan drippings from roast beef; pour into 8x8x2-inch pan. Heat pan in oven for 2 minutes.
Pour batter into baking dish with drippings.
Bake 35-40 minutes. Remove from oven; cut into squares.
Serves 6
Serve
hot with roast beef.
Easy Beef Roll-Ups
2 pounds round steak
1 1/2 pounds bacon
1 package
toothpick
2 teaspoons vegetable oil
1 package dry onion soup mix
2 cups water
2 teaspoons cornstarch
1/2
cup water
Pound round steak 1/4-inch flat and slice into strips 1-inch wide and 4-inches long. Place bacon on the
steak strips and roll up, securing with toothpicks.
In a skillet, brown the roll-ups slowly in hot oil. Remove to a large
kettle adding dry onion soup mix and water. Cover tightly, and simmer for 3 minutes. Remove the meat and keep warm. Combine
cornstarch and water, mixing until smooth. Add to the liquid in the kettle and simmer, stirring constantly, for 3 to 4 minutes,
or until thickened. Serve the gravy over the roll-ups. Makes 8 servings.
