Beef Stroganoff

2 1/2 lbs. round beef
2 c sour cream
2 cans consommé
2 medium onions
flour
oil
4 oz can cut mushrooms           

Slice beef very thin.  Dip in flour.  Brown in oil.  Cool and cut in bite size pieces.  Put in large pot and add onions, mushrooms and consommé and simmer for 2 hours or until tender.  Then add sour cream about 15 minutes before serving.

Elegant Steak and Rice

1 1/2 lbs. boneless round steak, thinly sliced
4 oz sliced mushrooms
1 1/2 T oil
1/4 c dry sherry
1 onion, sliced into rings
1 1/2 t garlic salt

Brown steak in oil. Add onion rings.  Sauté until tender-crisp. Drain mushrooms, reserving liquid. Combine reserved liquid with soup, Sherry and garlic salt in bowl; mix well.  Stir into skillet.  Add mushrooms. Simmer, covered for 1 hour or until steak is tender.  Serve over rice.

Hungarian Goulash              

2 lbs. beef, cut in large pieces
1 t salt
6 carrots
1/4 t pepper
6 celery stalks, 1 1/2 in. pieces
1 t caraway seeds
1 large onion, cut in 1/8ths
1/8 t garlic
3 T cornstarch
1/2 t oregano
1 T sugar
24 oz can tomatoes

Brown meat in a little olive oil.  Add remaining ingredients.  Bake in tightly covered pot or roasting pan covered with foil paper, 350f for 4 hours.

Steak and Potato Casserole

2 lbs. round steak
1 med can whole tomatoes (cut up)
8 med. carrots thickly sliced
1 (1 3/8 oz) pkg. onion soup mix
8 medium potatoes, thickly sliced
1 c water

Preheat oven to 350f.  Cut meat into serving pieces.. Generously salt and pepper meat.  In large skillet, over medium heat, brown meat.   Arrange meat in casserole, placing carrots and potatoes on top.  Sprinkle soup mix on top, and then put tomato pieces on top of soup.  Pour juice of the tomatoes over all, plus one cup water.  Cover and bake for 2 hours.

1 envelop Lipton Onion Soup
1/2 c red wine
4 lbs. English cut chuck roast
pinch marjoram
salt or meat tenderizer (opt.)
pinch thyme
1 can mushroom soup

Sprinkle soup mix on heavy foil and put meat on top.  Sprinkle with salt or tenderizer if desired. Sprinkle remaining seasonings.  Seal foil well. Bake in Dutch oven or on a broiler pan for 4 hours at 325f. If desired, cook onions, potatoes and carrots separately and add to meat and gravy at serving time.  Can use a Brown-n-Bag instead of foil.

Barbecue Meatballs

1 lb ground chuck
2 slices bread, crumbed
1 egg
1/4 c vinegar
1 c condensed milk
(opt: 1 green pepper or onion)
salt and pepper to taste

Sauce:
1 1/2 c catsup
3 T worchestershire sauce
1/2 to 3/4 c brown sugar

Mix ground chuck, bread, egg, milk and seasonings. Roll into balls. Place in 13X9- inch dish. Mix all sauce ingredients and pour over balls. Cook at 375f for about 45 minutes.

Beef Broccoli Pie

1 lb ground beef
1 egg, beaten
1/4 c chopped onion
10 oz frozen chopped broccoli, cooked and well drained
2 T flour
garlic salt to taste
2 pkg. . crescent rolls
1 1/4 c milk
4 oz Monterey jack cheese
3 oz cream cheese

Brown beef and onion - drain fat. Stir in flour and garlic salt. Add milk and cream cheese. Cook and stir until thickened and smooth. Mix in beaten egg. Cook and stir over medium heat for another 1-2 minutes. Stir in broccoli. Unroll one pkg. crescent roll. Press dough in bottom of 9-inch square, ungreased pan. Pour meat mixture in. Cut Monterey jack cheese into slices and place on top of meat mixture. Unroll other rolls. Place the two sections on top of the cheese. Bake at 350f for 40 minutes. Let stand 10 minutes.

Optional directions: Unroll one pkg. of rolls. On floured surface, place four sections together and roll to a 12-inch square. Fit into 9-inch pie plate, trim edges. Spoon meat mixture into shell. Cut cheese into slices and place on top of meat mixture. Place the second pkg. of rolls, rolled into a 12-inch square on top. Pinch edges together, cut slits to allow steam to escape. Bake at 350f for 40 minutes. Let stand for 10 minutes. Make two and freeze one by doubling the recipe.

Chow Mien Casserole

1 lb hamburger
3/4 c celery chopped
3/4 c onion chopped
1 1/4 c boiling water
1/2 c rice, uncooked
1/2 t salt
1 can chicken and rice soup
4 oz mushrooms
1 T brown sugar
2 t soy sauce
1 t butter
1 1/2 c chow mien noodles

Brown hamburger with celery and onion. Drain. Pour water on rice and add salt in greased 2 qt. casserole dish. Stir in meat mixture, soup, mushrooms, sugar, soy and butter. Cover and cook in 350f oven for 30 minutes. Stir in noodles and serve immediately. Note: Water chestnuts and/or bamboo shoots may be added if desired.

French Bread Farci

1/2 lb each sausage and beef
2 T mustard
1 med onion chopped
1/2 t salt
1/3 c water
garlic and pepper to taste
1 egg
2 Loaves brown and serve French bread
2 T butter

Cook sausage in skillet, breaking up meat. Add onion and beef and cook until browned. Cut ends from each loaf and hollow out bread center. Mix crumbs and remaining ingredients except butter. Add meat mixture and pack bread shells with mix. Replace ends and skewer in place. Mix garlic and butter and brush on bread. Bake in hot oven (400f) for 15-20 minutes. Slice in 2-inch slices.

Hungry Jack Beef Casserole

1 lb ground beef
3/4 c barbecue sauce
1 t salt
2 T brown sugar
2 16oz cans pork and beans
1 T minced onion
1 can flaky biscuits
1 c shredded cheddar

Brown beef; drain. Stir in salt, beans, barbecue sauce, brown sugar and onion. Heat until bubbly; pour into 2 quart casserole. Cut biscuits in half to form 20 half circles. Place cut side down around edge of casserole. Sprinkle with cheese. Bake at 375f for 25 to 30 minutes or until biscuits are golden brown.

Pinto Bean Casserole

1 lb ground beef
1 can tomato sauce
1 med onion chopped
2  cans pinto beans
1/2 green pepper chopped
1 box Jiffy Corn Bread/Muffin Mix

Brown onions, peppers and beef. Drain. Put in 9X13-inch dish. Pour tomato sauce on top. Add beans. Prepare corn bread mix and spread over the beans. Bake at 350f until corn bread is golden brown and done.

Pop-Up Pizza

Filling:
1 1/2 lb hamburger
1 c green pepper, finely chopped
1 T oil
1/2 t oregano
1/2 water
1 small pkg.(1.5 oz) spaghetti mix
1 c onion finely chopped

Batter:
1 c milk
1 T oil
1/2 t salt
1 c flour
2 eggs

Topping:
1 t minced garlic
7 oz Jack. or mozzarella cheese
1 dash salt
1/2 Parmesan cheese, grated

Filling :In large skillet, brown hamburger and drain. Stir in remaining filling ingredients. Simmer about 10 minutes, stirring occasionally. Batter: In a bowl combine milk, oil, eggs; beat 1 min. on medium speed. Add flour and salt; beat 2 min. or until smooth. Assembly: Pour hot meat mixture into 13X9" pan; top with cheese. Pour batter over cheese, cover filling completely; sprinkle with Parmesan cheese. Bake at 400f for 25- 30 min. or until puffed and brown.

Taco Salad

1 lb ground beef
1 pkg. dry taco seasoning
catalina dressing
1 - 1 1/2 c cheddar cheese, grated
taco sauce
1/2 - 1 head lettuce
6-7 oz pkg. cheese flavored tortilla chips
tomato
green pepper
onion

Brown beef and drain. Add taco mix; set aside to cool. Chop lettuce, pepper, onion and tomato; place together in large bowl. Coarsely crumble chips; add chips and cheese to salad ingredients. Add the beef mixture; toss together. Add salad dressing and taco sauce; mix together.