Recipes Galore

Beef - # 03


Happy Skinny Cow


*     Beef Pot Roast     *


Ingredients:
  • 4 Lbs. Beef Chuck, Round Or Rump
  • 3 Teaspoons Salt
  • Pepper If Desired
  • 3 Tablespoons Shortening
  • 1/2 Cup Hot Water


Method:
  • Wipe meat with damp cloth.

  • Rub with salt, and sprinkle with pepper if desired.

  • Heat fat to sizzling in a heavy Skillet or Dutch Oven;
    put in the meat and brown slowly on all sides.

  • Add water, cover tightly, and simmer until meat is perfectly tender,
    about 1 1/2 to 2 hours.

  • Add more water if needed to keep from going dry.

  • After browning the meat and adding water,
    cook it in a slow oven ( 300 ° F ) if preferred.

  • Serve the liquid remaining in the pan as a gravy,
    thickening if desired with a little flour mixed to a smooth paste
    with cold water.

  • Yield: 8 to 10 Servings



*   Beef Pot Roast With Vegetables   *


Method:
  • When [ Beef Pot Roast ] has simmered until tender,
    1 1/2 to 2 hours, add
            8 Small Peeled Onions,
            8 Carrots Scraped And Cut In Halves And
            8 Small Potatoes Pared And Cut In Halves.

  • Cook about 20 minutes longer; add more water if necessary.

  • Remove meat and vegetables to hot platter and make Gravy
    if desired.

  • Yield: 8 to 10 Servings.



*   Beef Stew With Vegetables   *


Ingredients:
  • 1 1/2 Lbs. Beef Stew Meat
  • 3 Tablespoons Butter Or
        Bacon Fat
  • 1 Teaspoon Salt
  • Dash Pepper
  • 1 Large Onion, Sliced 1/2 Inch Thick
  • 5 Or 6 Carrots, Scraped
  • 4 Medium Potatoes, Pared And Quartered
  • Chopped Parsley


Method:
  • Purchase stew meat from frank, neck or flank of beef.

  • Wipe each piece with damp cloth, cut in 2 inch cubes,
    roll in flour and brown in butter until richly browned on all sides.

  • Sprinkle with salt and pepper;
    add enough hot water to cover the meat,
    then cover kettle tightly and simmer gently until meat is perfectly tender,
    1 1/2 to 2 hours.

  • Half an hour before serving time, add onion slices,
    carrots split lengthwise in quarters and the diced potatoes.

  • Continue cooking until vegetables are tender.

  • Remove meat and vegetables to serving dish,
    sprinkling them with chopped parsley if desired, and keep hot.

  • Thicken liquid to desired consistency using
            2 Tablespoons Flour blended to a Smooth Paste with
            1/4 Cup Cold Water.

  • Pour Gravy over Meat.

  • Yield: 5 Servings.



*     Goulash     *


Ingredients:
  • 2 Cups Diced Left Over Roast Beef Or
        Pot Roast
  • 1 1/2 Lbs. Potatoes, ( 3 Or 4 )
  • 1 Cup Water
  • 1 ( No. 2 ) Can Tomatoes
  • 1 Lb. Small White Onions
  • 2 Tablespoons Butter
  • Salt To Taste


Method:
  • Combine meat with potatoes which have been pared and cut into
    1 inch dice.

  • Add water and tomatoes,
    cover and cook until potatoes are tender.

  • Meanwhile, peel and slice onions and saute in the butter until soft
    and yellow, or leave onions whole and boil in enough water to
    cover until just tender.

  • Add to Meat and Vegetable mixture.

  • Season to taste and serve piping hot.

  • Yield: 5 Servings.

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