How to branch out in beef.
4 Old Fashioned Beef Recipes
1. Make exciting new dishes (like the ones below) from cuts you use most often.
2. Learn more cuts and how to prepare them.
3. Take advantage of the fine seasonal supply of braising cuts.
This is roundup time out West so there will be more beef coming your way. Much of this western beef is in the more economical, leaner grades that are best cooked by braising, which is simply another word for moist-heat cooking. Braising gives you more flavor and more tenderness when you follow these simple rules: 1 Brown meat slowly in heavy utensil. 2 Add small amount of liquid 3 Cover with tightly fitting lid and cook gently over low heat until tender.
Be different with Round Steak
Steak Rollups with Mushroom Sauce
1 1/2 pounds round steak cut 1/2-inch thick
3 tablespoons butter or margarine
1/4 cup finely chopped onion
2 cups day-old bread crumbs
1/2 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon sage
Dash pepper and poultry seasoning
1 tablespoon chopped parsley
1 tablespoon water
1 can mushroom soup
Have meat man remove bone and pound steak well on both sides to flatten; or pound at home with meat pounder or heavy saucer. Lightly cook onion in melted fat. Add bread, celery, seasonings, parsley and water. Cut meat into four pieces; on each place one-fourth of the dressing. ROll up and fasten with small skewers or toothpicks. Roll in flour and brown in hot fat. Pour mushroom soup diluted with one cup water over meat; sprinkle with salt and pepper. Cover and simmer over low heat 1 1/2 hours, or until tender. 4 servings.
Be different with Pot Roast
Swedish Pot Roast
3-3 1/2 pounds pot roast
1 tablespoon salt
2 medum onions, sliced
1 clove garlic, minced
3 tablespoons lard
1 cup thick sour cream
1 cup water
4 or 4 oz. package noodles
In a Dutch oven or other heavy utensil, lightly brown onion and garlic in hot lard. Push to one side of pan. Rub meat with salt and brown well. Combine sour cream with water and pour over meat. Top with browned onions, cover and cook over low heat *or in a 325 degree F. oven) for 2 1/2 hours or until tender. Cook boodles in boiling salted water. Remove roast from pan and make gravy from drippings, adding to it the sour cream and onion mixture from top of roast. Season to taste with salt, pepper and paprika. Serve noodles and meat topped with gravy. Appoximately 6 servings.
Be different with Hamburger
Hamburger Skillet Dish
1 pound hamburger
1/4 cup uncooked rice
2 tablespoons lard
1/4 cup chopped onion
1/4 cup chopped celery
1 No. 2 can tomoatoes (2 1/2 cups)
2 teaspoons salt
1/8 teaspoon papper
1 teaspoon sugar
1 cup meat stock or bouillon
1 teaspoon Worcestershire sauce
Brown rice slowly in hot fat in a heavy skillet, stirring frequently. Add onion, celery and hamburger. Brown well. Add tomoatoes and other ingredients. Cover and simmer until rice is tender, about 45 minutees. 4 servings.
Be different with stew
Bavarian Style Stew
2 lbs. beef stew cut in 1-inch cubes
2 nedium onions, sliced
3 tablespoons lard
3 cups hot water
1 bay leaf
3 teaspoons salt
1/4 cup vinegar
1 1/2 teaspoons caraway seed
1 medium size red cabbage
1/2 cup broken gingersnaps
Brown beef and onions in hot fat (use Dutch oven). Add seasonings and hot water. Cover and cook slowly 1 1/2 hours. Add vinegar, place cabbage wdges on top, re-cover and cook 45 minutes to 1 hour longer. Remove cabbage and meat, add gingersnaps, softened in warm water, to liquid in pan. Stir to make smooth gravy. Reheat meat in gravy. Serve in noodle ring surrounded by cabbage wedges.
