Offered on this menu: Creamy Mushroom Steaks Steak Strips and Onions Italian-Style Round Roast Easy Chuck Roast Spicy Pepper Steak Beef Stroganoff Creamy Mushroom Steak 4 small beef loin steaks 1 tablespoon butter Sauce: 1/2 pound fresh mushrooms sliced 1 tablespoon butter 3 tablespoons chopped onion 2 tablespoons flour 1 1/2 cups half and half 1 teaspoon soy sauce 1 teaspoon grated onion salt and pepper to taste green pepper Trim fat from beef steaks let sit at room temperature for 2 hours. Prepare mushroom sauce. Saute the mushrooms in butter for a few minutes, just until they start to brown. Add onions, saute until they are golden. Sprinkle with flour, stir to blend well. Add the half and half stirring a little in at a time. Simmer until thick and creamy. Add soy sauce, grated onion, and salt and pepper to taste. Brown butter in a skillet, add steaks. Brown slightly on both sides. Reduce heat to low. Cover and let steaks simmer in their own juice for a few minutes. Add mushroom sauce to skillet. Let steaks simmer in the sauce for a couple of minutes until they are tender and done to your liking. Garnish with green pepper strips. Back to Menu Steak Strips and Onions 1 1/2 to 2 pounds of top sirloin steak 3 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon paprika 1 teaspoon dry mustard 1/2 cup butter 2 large cloves garlic minced 1 red onion sliced or chopped 1 1/2 cups beef bouillion 1 tablespoon ketchup 1 teaspoon Worcestershire sauce 1/2 cup sour cream Trim excess fat from steak and cut into thin strips. Combine flour with salt, pepper, paprika, and mustard. Toss meat with flour mixture. Melt 1/3 of the butter in large skillet. Add garlic saute until golden remove from pan. Melt 1/3 more of the butter add onions. Saute until golden, remove and set aside. Heat remaining butter. Saute meat strips until browned. Add bouillion and onions. Stir to dissolve browned bits in bottom of skillet. Simmer uncovered 15 to 20 minutes until meat is tender and mixture is thickened, stirring occasionally. Add ketchup, Worcestershire sauce and sour cream. Heat gently. Serve over cooked noodles or rice. Back to Menu Italian-Style Round Roast 2 pounds beef round roast 2/3 bottle (16 oz) Italian salad dressing 1 teaspoon salt 1 can Italian tomatoes with juice 1/4 cup parsley chopped 1 1/2 cups red wine 1 bay leaf 1 teaspoon oregano 1 tablespoon soy sauce 1 tablespoon cornstarch 1/4 cup water Place meat in shallow dish, pour over the salad dressing. Marinate at room temperature for 2 hours or in refrigerator for 4 hours. Pour off marinate, but reserve it. In a skillet slightly brown the meat on both sides, in its own fat from marinate. Place meat in roasting pan. Sprinkle with salt and pepper. Cover with foil. Roast for about 1 hour at 375 degrees. Then add tomatoes with liquid, parsley, red wine, bay leaf, and oregano. Return to oven and cook for about 40 more minutes Basting occasionally with marinate until meat is tender. Strain pan juices into saucepan. Add soy sauce, cornstarch, and water. bring to a boil. Cook for 2 to 3 minutes stirring until thickened. Serve with meat as a sauce. Back to Menu Easy Chuck Roast 1 chuck or arm roast 1 clove garlic 1 package dry onion soup mix 1 can cream mushroom soup 1 can Pepsi Cola 1 large onion quartered pepper to taste Cut garlic into small pieces and make slit in meat, insert garlic into slit. Brown roast in pan on both sides. Sprinkle with pepper. Then add onion soup, cream mushroom soup, can of Pepsi, and the onions. Simmer on top of stove until tender. Can also be made in crock pot. Back to Menu Spicy Pepper Steak 1 1/2 pounds round steak Marinate: 1 clove garlic 1/3 cup soy sauce 1 teaspoon paprika 1/2 teaspoon ginger 1/3 cup salad oil divided 1 cup sliced red, green or yellow peppers 1 cup finely sliced celery 1 cup sliced green onions 1 tablespoon cornstarch 3/4 cup water 1 cup diced fresh tomatoes salt and pepper to taste Cut meat across the grain into thin strips. Combine soy sauce, garlic, paprika, ginger, and 1/4 cup of the oil. Add beef strips toss to blend. Let stand for at least 30 minutes. Strain marinate. In a large heavy frying pan or wok heat remaining oil. Add beef strips, toss over high heat until meat is evenly browned. Taste meat if not tender enough add a little water and simmer for a while. Remove meat. Add vegetables except tomatoes to pan. Turn heat up, toss vegetables over medium to high heat until tender crisp about 10 minutes. Add meat back to pan. Mix cornstarch with water. Add to pan stir and cook until thickened. Add tomatoes, salt and pepper to taste. Reheat. Serve with cooked rice or noodles. Back to Menu Beef Stroganoff 1 pound lean beef cut into 1 inch cubes 2 tablespoons vegetable oil 1 medium onion chopped 1/4 pound fresh mushrooms 3 tablespoons flour 1/2 cup red wine 1 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon pepper 1 cup sour cream Heat oil in large skillet. Add meat. Brown slowly on all sides. Add mushrooms and onions Sprinkle with flour and garlic powder stir to blend. Add wine, salt and pepper. Simmer over low heat for 35 to 45 minutes or until meat is tender.Add sour cream and heat slowly, do not boil. Stir well and serve. Good over cooked noodles or rice. Back to Menu Any questions, request, or spelling errors email the chef Back to Recipe Index Back to Cooking and Canning
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