Tangy Beef Strips

Incredients :
1 (1 pound) boneless sirloin steak
2 tablespoons vegetable oil
1 cup sliced onions
2 cloves garlic, minced
1 cup chili sauce
1/2 cup water
1 teaspoon beef bouillon granules
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 cups quartered fresh mushrooms
1/2 medium green bell pepper, cut into strips
1/2 medium red bell pepper, cut into strips
2 tablespoons plain yogurt
1/2 teaspoon cornstarch
Hot cooked noodles

Procedure :
Cut steak across grain into 1/4 inch thick slices. In large skillet, quickly brown steak in 1 tablespoon oil; remove and set aside.

Saut? onions and garlic in remaining tablespoon oil until onions are tender. Stir in chili sauce, water, beef bouillon granules, cumin and pepper. Heat to boiling; add mushrooms and peppers. Cover; simmer 5 minutes.

Add reserved steak and any accumulated meat juices; heat. Combine yogurt and cornstarch; stir into meat mixture. Heat until thickened. Serve over hot cooked noodles.

Makes 4 servings (about 4 1/2 cups).

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Swiss Steak II

Incredients :
1 tablespoon margarine
1 (2 pound) chuck roast, cut 1-inch thick
1 envelope onion soup mix
1 can mushrooms, drained
1/2 medium green bell pepper, sliced
1 (20 ounce) can tomatoes, drained and
chopped, reserving juice
Salt and pepper, to taste
1 tablespoon A-1? Steak Sauce
1 tablespoon cornstarch
1 tablespoon parsley flakes

Procedure :
Coat center of a large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper slices, and tomatoes. Sprinkle lightly with salt and pepper.

Mix tomato juice, steak sauce and cornstarch. Add enough water to make 2 cups liquid. Pour over meat mixture and sprinkle with parsley flakes. Cover with foil and bake at 375 degrees F for 2 hours.

Yields 4 servings.

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Swiss Steak I

Incredients :
1/2 cup sifted flour
3 teaspoons salt
1/2 teaspoon pepper
1 (2 pound) round steak (1 1/2-inch thick)
3 tablespoons fat
1 small onion, minced
2 cups tomatoes

Procedure :
Mix flour, salt and pepper. Pound into steak with tenderizer or potato masher. Brown in fat in heavy skillet. Add onions to tomatoes. Boil 5 minutes. Pour over steak. Bake at 350 degrees F for 2 hours.

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Swiss Bliss

Incredients :
1 tablespoon margarine
1 (2 pound) chuck roast, cut 1-inch thick
1 envelope onion soup mix
1 (4 ounce) can mushrooms, drained
1/2 medium green bell pepper, sliced
1 (20 ounce) can tomatoes, drained
and chopped, reserving juice
Salt and pepper, to taste
1 tablespoon steak sauce
1 tablespoon cornstarch
1 tablespoon parsley flakes

Procedure :
Coat center of large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper slices and tomatoes. Sprinkle lightly with salt and pepper.

Mix tomato juice, steak sauce and cornstarch. Add enough water to make 2 cups liquid. Pour over meat mixture and sprinkle with parsley flakes. Cover with foil and bake at 375 degrees F for 2 hours.

Yields 4 servings.

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Sweet and Sour Pot Roast

Incredients :
1 tablespoon shortening
1 (4 pound) chuck or pot roast
2 onions, sliced
1/4 teaspoon pepper
1/4 teaspoon ground cloves
1/4 cup honey
1/4 cup granulated sugar
Juice of 2 lemons
1 teaspoon salt

Procedure :
In Dutch oven or heavy skillet with a tight lid, add meat and onions and brown, turning to get all sides. Add rest of stuff and cover tightly and simmer slowly over low or bake at 300 degrees F for 3 - 3 1/2 hours, until meat is tender.

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Sweet and Sour Meatballs

Incredients :
1 can tomato soup
1 can whole cranberry sauce
Meatballs (homemade or frozen)

Procedure :
Put soup and cranberry sauce into a saucepan and heat to blend.

Make meatballs plain or from your favorite recipe and brown. Drain and put into cranberry-tomato soup mixture and simmer until meatballs are cooked.

Serve with rice or mashed potatoes.

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Strip Steaks with Mushroom Gravy

Incredients :
4 strip steaks

Brown steaks, two at a time, in a 12-inch skillet over medium-high heat, for about 3 minutes per side. Set the steaks aside and keep warm. Prepare Mushroom Gravy.

Mushroom Gravy

1 cup beef stock
1 can cream of mushroom soup
1 (4 ounce) can sliced mushrooms, drained
Salt and pepper to taste

Procedure :
Scrape bottom of skillet to loosen steak drippings. Add the beef stock, soup and mushrooms to the skillet and stir. Reduce to medium-low heat. Add the four steaks back into the skillet, cover and simmer for 8 minutes. Uncover and cook until mushroom gravy has reduced by 1/3 and thickened.

Serve with rice or mashed potatoes.

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Strip Steaks with Garlic-Ginger Baste

Incredients :
2/3 cup sweet and tangy steak sauce
1/4 cup vegetable oil
1 tablespoon minced, peeled gingerroot or
1/2 teaspoon ground ginger
2 cloves garlic, minced
4 (10 ounce) boneless strip steaks

Procedure :
Mix steak sauce, oil, ginger and garlic until well blended. Reserve 1/2 cup of the sauce mixture. Brush both sides of steaks with remaining mixture. Place on grill over medium coals.

Grill 4 to 6 minutes on each side or until internal temperature reaches 140 to 150 degrees F for medium. Serve with reserved sauce mixture. Makes 4 servings.

Use your broiler: Brush steaks with sauce mixture as directed. Place on rack of broiler pan. Broil 3 to 4 inches from heat 6 to 8 minutes on each side or until internal temperature reaches 140 to 150 degrees F.

Serve with reserved sauce mixture.

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Strip Steaks with Garlic Sauce

Incredients :
2 (8 to 12 ounce) strip steaks
Salt and freshly ground black pepper
1/2 cup pitted black Kalamata olives, chopped
1 tablespoon olive oil
1 tablespoon butter or olive oil
2 cloves garlic, pressed flat with the side of a knife

Procedure :
Cut the strip steaks in half across the midsection to make 4 steaks. Season the steaks on both sides with salt and pepper.

Heat oil and butter in a wide skillet over medium high heat. When the fat is hot, add garlic, and cook a few seconds until it is aromatic. Add the steaks and cook until well-browned, about 3 minutes on each side (remove garlic when it gets brown).

Reduce heat to moderate, and cook about 7 minutes more, or until done to desired tastes. Remove to serving plates.

Add the olives to the skillet, and stir to heat through. Add a little water, beef broth or red wine to the skillet and scrape out bits that are sticking, then pour this pan sauce over the steak.

Serve with steamed or saut?ed asparagus orecchiette (ear-shaped pasta) or small shell pasta coated with gorgonzola or blue cheese.

Serves 4.

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Steak with Onions and Sour Cream

Incredients :
Flour
1 (2 pound) round steak
4 tablespoons melted butter
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup diced onion
1/2 cup diced mushrooms
1 cup sour cream

Procedure :
Pound flour into steak with meat tenderizer or the edge of a heavy plate. Sear steak in butter; add salt and pepper. Saute onion and mushrooms.

Combine onion, mushrooms, sour cream and 2 tablespoons flour. Place steak in large casserole or skillet; cover with sour cream mixture. Bake, covered, at 275 degrees F for 2 hours.

Yield: 6 servings

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