World Famous Recipes

3 tbs flour

¼ tsp salt

¼ tsp pepper

1 1/2 pound cubed steak, cut into 4-6 pieces

4 tbs oil, divided

1 large onion, thinly sliced

1 large celery stalk, sliced

1 medium carrot, very thinly sliced

1 large clove garlic, minced

1 14-1/2 ounce can tomatoes

½ cup V 8 JUICE

½ tsp dried oregano

½ tsp thyme

salt & pepper to taste

1 cup sliced fresh mushrooms or 1 can stems and pieces–drained

2 tbs chopped fresh parsley, for garnish

Combine flour, salt and pepper in shallow dish. Dredge both sides of steak

pieces lightly in flour mixture. Reserve remaining flour.

Heat 2 tbs oil in heavy large skillet over high heat. In 2 batches, cook

steak pieces until brown, about 2 minutes per side. Transfer to plate.

Add remaining 2 tablespoons oil to skillet. Reduce heat to medium. Add onion,

celery ,mushrooms and carrot. Cover skillet and cook until vegetables are

tender, stirring occasionally, about 8 minutes. Add garlic and reserved flour;

cook 1 minute, stirring occasionally. Add tomatoes with their liquid, V 8 ,

oregano and thyme.

Return steaks and accumulated juices to skillet, spooning vegetables over.

Bring to simmer. Reduce heat to low. Cover skillet and cook steaks until tender

about 10 minutes. Uncover skillet and simmer 2 minutes to thicken gravy.

Season with salt and pepper.

Transfer to platter. Garnish with parsley and serve.

Beef Stew Recipes

Irish Stew recipe
1 cup Burgundy or other dry red wine
1 clove garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly-ground pepper
1/4 teaspoon dried whole thyme
3 pounds lean beef for stewing, cut into 1-inch cubes
1/4 cup olive oil
2 (10 1/2 ounce) cans condensed beef broth, undiluted
6 carrots, scraped and cut into 2-inch slices
12 small boiling onions
6 medium potatoes, peeled and halved

Combine first 6 ingredients; pour over beef in a shallow dish. Cover and refrigerate 8 hours. Drain meat, reserving marinade. Remove and discard bay leaves. Heat oil in a Dutch oven over medium heat; brown beef in oil. Add broth and reserved marinade; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Add carrots, onions and potatoes. Cover and cook 30 minutes.

Makes 2 1/2 quarts.

Stuffed Meat Loaf 1-1/2 lb. ground beef
1 jar (1 lb. 10 oz.) RAGÚ® Chunky Pasta Sauce, divided
1 large egg, lightly beaten
1/4 cup plain dry bread crumbs
2 cups (about 8 oz.) mozzarella cheese, shredded
1 TB fresh parsley, finely chopped

Smothered Round Steak

2 lb round steak (roast)
2 tsp salt
1/2 tsp ground black pepper
1 tsp ground red pepper
1 tsp ground white pepper
1 x all purpose flour, dredging
1/2 cup vegetable oil
3 ea medium onions, chopped
2 ea bell peppers, chopped
1 ea celery rib, chopped
1 cup beef stock or water

Sauteed all the ingredients, then cooked with a little liquid over a low heat for a long time Season the roast with one half of the salt and peppers. Dust with flour on all sides

Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the round steak, and brown well on all sides

Remove the meat and pour off all but 1 tsp of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water

Stir well and reduce the heat to the lowest possible point

Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes

Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly, let tenderness be your guide

French Onion Beef Roast With Rice and Homestyle Green Beans

SERVES 6

French Onion Beef Roast With Rice

1/4 cup + 2 tablespoons flour

3 pounds beef chuck roast

1/4 cup canola oil

1 (10 1/2-ounce) can condensed French onion soup

1 (1-ounce) packet dry onion soup mix

1 (4-ounce) can mushroom pieces

2 pouches boil-in-bag rice

salt and pepper, to taste

Preheat slow cooker on high. Preheat large sauté pan on medium-high 2-

3 minutes. Place 1/4 cup flour on plate. Flour roast on all sides.

Place oil in saute pan and swirl to coat. Add roast and brown on each

side for 4 minutes. Place roast in slow cooker and reduce heat to

low. Reduce heat on saute pan to medium-low. Stir in 2 tablespoons

flour and cook 1 minute, stirring to create a smooth paste.

Stir in soup, dry soup mix and mushrooms. Bring to a boil. Add soup

mixture to slow cooker and simmer 8-10 hours. 20 minutes before

serving, fill medium saucepan 1/2 full of water. Cover and bring to

boil on high heat for rice. When water boils, add rice pouches and

boil 10 minutes. Using tongs, remove rice pouches from water,

allowing water to drain completely. Remove roast from crock-pot and

place on platter. Season rice with salt and pepper and a little

chopped parsley. Serve.

Homestyle Green Beans

2 (14 1/2-ounce) cans Italian green beans

1 tablespoon cooked crumbled bacon

2 drops liquid smoke flavoring

1/4 teaspoon seasoned salt

1/8 teaspoon pepper

Drain 1 can of beans. Combine in microwave-safe bowl: beans

(including liquid from 1 can), bacon, liquid smoke, seasoned salt andpepper.

Cover and microwave on high for 6 minutes, stirring halfway

through cooking time.