Beef Recipes - Delicious Southern Style Country Recipes

• 2 lb. chuck roast or stew meat
• 3 to 5 potatoes
• 3 to 5 carrots
• 2 to 3 stalks celery
• 1 pkg. frozen green beans
• 1 onion
• 2 cans mushroom soup or tomato soup

Cut meat into bite-size pieces.

Chop potatoes, carrots, celery and onion.

Combine all ingredients in oven proof pan or roaster.

Add 1/2 cup water.

Cover and bake at 250* to 275* for 5 hours.

Serve with biscuits or French bread.

• 1 (3- to 31/2-lb.) boneless pot roast (rump, chuck or round)
• 1 env. Lipton Recipe Secrets onion-mushroom soup mix
• 2 1/2 c. water, divided
• 4 potatoes, cut into 1-inch pieces
• 4 carrots, thinly sliced
• 2 to 4 T. all-purpose flour

In 5-quart Dutch oven or heavy saucepan, brown roast over medium high heat.

Add onion- mushroom soup mix, blended with 2 cups water.

Reduce heat to low and simmer covered, turning occasionally, 2 hours.

Add vegetables and cook additional 30 minutes or until vegetables and roast are tender; remove roast and vegetables.

Blend remaining 1/2 cup water with flour; stir into Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer, stirring constantly, until thickened, about 5 minutes. Makes about 6 servings.

• 1 to 1 1/2 lbs. cube steak
• 2 c. flour
• 1/2 c. oil
• Salt and pepper to taste
• Cream of mushroom soup
• Water

Dredge steak in flour that has been seasoned with salt and pepper.

Heat oil in pan; brown meat on both sides. Remove meat from pan.

Stir in 3 tablespoons flour into oil; pour in can of mushroom soup and 2 cans of water.

Place meat back into gravy; cover; simmer for 1 1/2 to 2 hours.

• 2 cans roast beef
• 1/4 cup vegetable oil
• 1/4 cup flour
• salt and pepper to taste
• 2 cups hot water

Heat oil in large frying pan on medium heat. Add flour and stir constantly until brown. Remove from heat. Carefully and slowly stir in the water. (Use caution as this will produce very hot steam.) The mixture will be very watery. Stir thoroughly but don't worry about lumps.

Heat oil in large frying pan on medium heat. Add flour and stir constantly until brown. Remove from heat. Carefully and slowly stir in the water. (Use caution as this will produce very hot steam.) The mixture will be very watery. Stir thoroughly but don't worry about lumps.

Hint - If mixture is too dry add more hot water. If it's too thin turn up heat and thicken before serving. Serve beef and gravy with biscuits and mashed potatoes.

• 1 lb. round steak
• 1 green onion, diced
• 2 Tbsp. salad oil
• 1 c. beef bouillon
• 1 tsp. salt
• 2 Tbsp. flour
• 1 tsp. pepper
• 1 c. water
• 1/4 c. onion, diced
• 1 Tbsp. soy sauce
• 1/4 tsp. garlic salt

Tenderize meat and cut into 1 inch pieces.

Brown in oil, salt and pepper. Add onion, garlic salt, green pepper and bouillon.

Cover and simmer over low heat 20 minutes or until vegetables are done.

Blend flour, water and soy sauce and add to mixture. Cook until juice thickens.

Great served over a bed of hot rice or chow mein noodles.

• 1 pound boneless beef sirloin steak, cut into 1/8-inch-thick strips
• 1 tablespoon oil
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 cup beef broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 1/2 cups water
• 1 1/2 teaspoons red wine vinegar or cider vinegar
• 1 teaspoon paprika
• 1 teaspoon sugar
• 1/4 teaspoon caraway seeds
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1 1/2 cups uncooked spiral pasta
• 1/4 cup cold water

Cook pasta according to package directions.

Meanwhile, in a large nonstick skillet, add oil and stir-fry beef for 4-5 minutes or until brown.

Add green pepper and onion; stir fry these for about 2 min. Stir in water, broth, tomatoes, vinegar and seasonings. Bring to boil. Reduce heat; cover and simmer for 15 minutes.

In a small bowl, mix cold water and flour until smooth. Add mixture to skillet. Bring this to a boil; stir mixture while cooking for 2 minutes or until thickened.

Drain pasta; stir into beef mixture.

• 2 lbs. round steak, 1 inch thick
• 1/4 cup all-purpose flour
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons chopped green bell pepper
• 1/2 cup chopped onion
• 1 can (14.5 ounces) diced tomatoes

Cut steak into bite-size pieces. Add salt and pepper to flour; dredge meat in the flour mixture and pound with meat mallet.

Heat oil in a large skillet,brown meat on all sides. Add tomatoes and onion; cover and cook meat over low heat for about 1 1/2 hours, or until tender.

Add green bell pepper; cook meat 15 minutes longer. Carefully remove excess fat from pan, before serving.

• 6 (4 ounce) beef tenderloin steaks
• 8 ounces fresh mushrooms, sliced
• 1 large clove garlic, sliced
• 1 cup cooking sherry

In large nonstick skillet sprayed with cooking spray, saute mushrooms and garlic for 4 minutes.

Add sherry and cook until liquid is reduced. Stir frequently, set aside and keep warm.

Broil tenderloin steaks for 5 minutes on each side.

Arrange on platter and pour heated sherried mushroom sauce over steaks.

• 2-inch thick chuck roast
• 2 tsp. minced garlic
• 1 tsp. Worcestershire sauce
• 1/2 c. Campbell's tomato juice

Place roast in 1-gallon Ziploc bag. Combine remaining ingredients and pour over roast. Seal bag and marinate roast 12 to 24 hours, turning several times.

Remove roast from marinade and grill over hot coals for 45 minutes (for rare) to 1 hour. Turn meat carefully with tongs. Do not pierce meat!

Oven Method: Remove roast from marinade. Place in baking dish; cover tightly and bake at 350* for 1 hour.