World Famous Recipes

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

Preheat oven to 350° F. In large bowl, combine ground beef, 1/3 cup Ragú Pasta Sauce, egg and bread crumbs. Season, if desired, with salt and ground black pepper.

In 9″ x 13″ baking or roasting pan, shape meat mixture into 8″ x 12″ rectangle.

Sprinkle 1-1/2 cups cheese and parsley down center of meat loaf leaving 3/4″ border. Roll, starting at long end, jelly roll style. Press ends together to seal.

Bake uncovered for 45 minutes. Pour remaining sauce over meat loaf and sprinkle with remaining 1/2 cup cheese. Bake an additional 15 minutes or until sauce is heated through and cheese is melted.

Let stand 5 minutes before serving.

Makes: 6 servings.

Note: Molding the meat mixture onto waxed paper helps make rolling easier. Just lift waxed paper to curl
the meat over cheese filling, then carefully remove meat from paper. Continue rolling in this manner until
filling is enclosed in roll and meat is off paper.

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