Greatest Recipes

AARONSON (PSTT79C) 3 large New potatoes — cut in 1/8’s

3 pounds Chuck meat

1 cup Fresh string beans — cut in 1-1/2″ cubes

2 cups Red onion; coarsely sliced

1/2 package Frozen baby green peas

10 milliliters Garlic — minced

1 small Bay leaf

1 cup Dry red wine

pn Basil 28 ounces Whole tomatoes packed in

pn Thyme Tomato puree pn Oregano 4 Carrots — peeled and cut

and pepper to taste — in chunks

Heat a large dutch oven until very hot and add the beef cubes. Sear–when browne d all over add the red onions and garlic and saute for a minute or two with the beef. Add the wine and allow to cook on high heat for one minute, lower heat to just above a simmer, add the tomatoes and stir—> to incorporate the ingredient s in the tomatoes. Add the rest of the ingredients, except the salt and pepper, give them a few good stirs and cook for about 2 hours, or until the beef is tend er, stirring frequently. Check often to insure that there is liquid in the pot. If you see it drying out, add some water, 1/2 cup at a time. Cook with the pot partially covered for the entire time. Taste and adjust seasoning with herbs, salt and pepper and enjoy! I hope this recipe helps! Formatted by Elaine Radis BGMB90B; October, 1993 Posted, November 1991

1 package beef

4 large potatoes

4 carrots

1 onion — cooking

2 bay leaves

1 can peas — optional

Brown the beef with the onions in a large pot. Once the meat is brown add

3 cups of water and bay leaves. Heat over medium heat while you peel the potatoes and carrrots. Add potatoes and carrots to the stew pot. Cover with water. Bring to a boil. Cook until potatoes are tender. Mix up a flour and water mixture to thicken the stew. Add it right to the pot. No

need to remove the meat/veggies. Stir well to make sure you don’t get lumps. Add pepper/salt/whatever you like for spices. I sometimes add garlic when rowning the meat. Oregano is a nice touch as well. Once the stew is thickened you can serve it. Sometimes I make dumplings with the stew. I usually buy a box of Bisquick as it has a recipe on it. Unfortunately I cannot relay the recipe to you as I don’t have any in the house at the moment. You would have to talk to my grandmother if you wanted to make them from scratch. Isn’t that the way it always is.

1/4 lb Bacon — sliced, diced

2 lb Veal shoulder — boneless,

-in 1″ cubes 2 tb Shallots (or onions) — minced

1 md Garlic clove — minced

3 tb Flour

2 c Veal stock (or chickn broth)

1 t Salt

1/8 ts Black pepper

2 c Red Burgundy wine — divided

1 1/2 ts Worcestershire Sauce

2 tb Butter

1/2 lb Mushrooms — small, fresh

1 cn Carrots — tiny, whole, draind

-(14 to 15 oz. can) 1 lb Onions — tiny, white; cooked

Saute bacon in large saucepot until crisp. Remove bacon leaving 2 tablespoons drippings in pot; set bacon aside. Heat drippings until hot. Add veal, a few pieces at a time; brown on all sides; remove and set aside. Add shallots and garlic; saute 2 minutes. Add flour; cook and stir 1 minutes. Return veal to pot. Stir in stock, salt, pepper, 1-1/2 cups wine and Worcestershire sauce. Bring to boiling point. Simmer, covered, until veal is tender. about 1-1/2 hours. In skillet melt butter; add mushrooms; saute 3 mintues; keep warm. Add carrots, onions, mushrooms, bacon, and remaining wime to stew during last 5 minutes of cooking. Spoon into serving casserole. Sprinkle with chopped parsley, if desired. SOURCE: a Lea & Perrins Worcestershire Sauce advertisement in Southern Living Magazine, sometime in 1979. Typed for you by Nancy Coleman.

1/2 c Cornstarch

2 t Salt

1/4 t Pepper

1/2 t Paprika

1 1/2 lb Stewing beef

3 T Oil

1 1/2 c Carrots

5 ea Potatoes

4 ea Onions

3 ea Stalks celery

1 cn Mushroom soup

1 pk Onion soup mix

1 t Liquid gravy browning

1 T Worcestershire sauce

1 3/4 c Milk

combine cornstarch, salt & paprika. Dredge meat lightly with mixture, reserve rest of mixture. Toss meat cubes with oil in oven proof casserole. Bake uncovered in 450 oven 30 min., Stir once. Add carrots, celery & onion and potatoes. Combine rest of cornstarch, mushroom soup, onion soup mix, worcestershire sauce and gravy browning, gradually add milk. Pour over meat and vegetables, cover and bake in reduced heated oven at 350 F for 1 hour, Stir and bake another 45 min. or until meat is tender.

1 Or 2 ox tails, cut up

1 Bay leaf

1 Garlic clove

2 qt Water

1 ts Salt

1 ts Black pepper

1/2 ts Crushed red pepper

1 Onion, quartered

Cook ox tails in all above ingredients until tender, 2 or 3 hours. Then add: 1 c. diced carrots 2 stalks chopped celery 1 can tomatoes Drop in vegetables with ox tails and cook until done. (Optional: add 1 teaspoon sugar to enhance flavor.) —–

1 lb Leftover beef (preferably

From Pot-au-feu, or from Roast beef) sliced as thinly As possible 4 tb Butter

3 md Yellow onions, sliced thinly

And separated into rings Flour 1 tb Plus, red wine vinegar, to

Taste Stock, Pot-au-Feu broth, or Canned beef broth. 1 sm Bay leaf

1 Sprig fresh thyme, or sub-

Stitute 1 t dried. 1 tb Dijon-type mustard, or to

Taste Fresh bread crumbs 1/3 c Chopped fresh parsley

1/2 Lemon, juice

-MIKE’S KITCHEN- This recipe is an excellent use for leftover beef. Though there are several variations possible for a Miroton (mushrooms, tomatoes, garlic), the predominate flavor is always onions, which are made into a sharp sauce. Preferably, the leftover beef will be from a pot-au-few that has been tenderized by long poaching, but roast beef can work as well. It will just need more baking time. The following is my favorite variation for a Miroton: Make sure the beef is chilled for easy slicing. Then, slice as thinly as possible. Set aside. In a large skillet, melt the butter and lightly saute the onions. When golden and very soft, about 10 minutes, sprinkle them with enough flour to make a light roux. Stir the mixture thoroughly for 2 - 3 minutes before adding the vinegar and mustard. Continue stirring, adding enough stock or Pot-au-Feu broth to make a thin sauce. Add the spices. Bring the sauce to a boil, then lower heat and simmer for about 30 minutes. Assembly: Pour a layer of sauce into a shallow baking dish. Layer meat slices, always overlapping, alternating with more of the sauce. You should end up with a final layer of sauce. Bake, covered, in a 350 degree oven for half an hour, if meat was originally poached, or for an hour, if roast beef. Check to make sure sauce does not reduce too much. Add more stock if necessary. When preliminary cooking is finished, sprinkle surface of dish with a thick coating of fresh bread crumbs. Spoon just enough butter over crumbs to moisten them. Return to oven for about 30 more minutes, or until a golden crust forms. Sprinkle the top with the parsley to garnish, and squeeze over it the juice of half a lemon. Serve at once. Variations: Add tomatoes, garlic, and/or mushrooms. Instead of vinegar, use a little grated horseradish. In place of some of the stock, use wine. This dish is very flexible. It is also economical, but it doesn’t taste like it!