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Tuesday, June 28, 2011

Delicious Old Fashion Recipes for Preparing Beef



Often the best recipes are the older ones. Do you fondly remember meals served by your grandmothers and/or mother? I have wonderful memories of eating at both my grandmothers houses. My paternal grandmother cooked on a big old cast iron wood powered cook stove and I remember it fondly. I grew up next door to my maternal grandmother and would always find a reason to be walking past her kitchen windows at dinner time. I rode a school bus several miles over the Indiana hillside to school and back. I loved walking into the house and being greeted by delicious aromas coming from the kitchen. Try these old fashioned recipes for preparing some very tasty beef dishes and maybe they will bring you some fond memories, too. Our filet mignon was made with ground beef!
This family recipe is from the early 50s.
8 to 10 slices bacon
2 lbs ground beef
1/4 cup chopped onion
1 cup American cheese (grated)
2 tbsp catsup
1 egg, beaten
1 tsp salt
1/2 tsp pepper
3 tsp Worcestershire sauce
Place bacon on a board with strips side by side. Combine the remaining ingredients together and mix well. Roll meat mixture into a 10-inch roll. Draw the bacon strips around the meat and hold in place with toothpicks. Slice into 1-inch rounds so that bacon surrounds each slice. Broil on each side until browned and done to your taste.
This is a recipe from my childhood in Southern Indiana during the 1940s and 50s. This is still one of my favorite ways to prepare a chuck roast.
3 lb chuck roast
salt and pepper to taste
1 pkg dry onion soup mix
1/2 lb fresh mushrooms, sliced
Sprinkle the chuck roast with salt and pepper to suit your taste. Rub the dry onion soup mix onto the top of the roast and top with the sliced mushrooms. Wrap the roast in foil, seal, and put into a 350 degree oven. Bake for 2 hours. (I make this recipe in my slowcooker now!)
3 lb beef short ribs
3 tbsp lard
salt to suit taste
pepper to taste
1 onion, quartered
1/2 cup brown sugar
1 tsp dry mustard
1 tbsp flour
2 tbsp vinegar
2 tbsp lemon juice
1 bay leaf
2 cup water
Melt lard in large saucepan or Dutch oven. Brown meat and drain off excess drippings. Season ribs with salt and pepper. Mix remaining ingredients, except flour, together and pour over ribs; heat to boiling. Cover and simmer for two hours. Remove ribs and thicken sauce with the flour.
NOTE: Today I replace the lard with canola oil!
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