Gail South

Beef Pie, Italian  Serves 6

Brown sausage and remove from pan. Coat beef w flour and brown in drippings. Remove. Sauté onion. Stir in meats, bouillon cube, chili sauce, oregano, basil and 3C water. Heat to boiling. Spoon into 3 qt dish. Stir in carrots, potatoes and beans. Cover and bake for 2.5 hours at 300. Skim off fat. Combine Bisquik, cheese and milk. Knead on floured board 30 seconds. Roll to 10" x 6". Cut into 8 3/4" strips. Weave over meat. Bake 20 min at 425.

Beef Stroganoff  Serves 4

Heat 1 T oil in heavy bottomed 12" skillet over medium-hi until shimmering, but not smoking, about 2 min; swirl to coat pan. Add mushrooms and cook over high without stirring for 30 sec; season and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 min. Transfer to med bowl. Return skillet to high heat, add remaining 1/2 T oil. Sear meat in strips, making sure they do not touch, on both sides. Transfer to bowl w mushrooms. Add beef broth to skillet, scraping up brown bits; simmer until broth is reduce to 1/4 c, about 3-4 min. Transfer to bowl. Return skillet to med-lo heat and add butter; when it foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 6 min; stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to med-hi and bring to boil, whisking occasionally, then reduce hat to med-lo and simmer until thickened, about 2 min. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 c hot sauce into sour cream, then stir mix back into sauce. Add mushrooms and beef and warm through. Serve over buttered egg noodles.

Beef    0.75 lb beef tenderloin, in 1/8" strips   
Butter   1T    
Vegetable Oil      1.5T Tomato Paste    1 tsp Mushrooms        12 oz cut up Brown Sugar      1.5  tsp Flour    1 T Onion  1  sm diced Sour Cream        0.33c Stock   0.5 c beef Wine, White        0.5 c Broth, Chicken  0.5  c
Noodles, Egg     8   oz, cooked

Carbonados a la Flamande Serves 8 
Flour and brown beef in oil. Put in Dutch oven. Brown onions and garlic. Add to meat w brown sugar, 2T vinegar, parsley, bay leaves, thyme, salt and pepper. Stir. Add stock and beer. Cover and simmer 2 hours. Stir in 2T vinegar. Cook till bubbly. Drop in dumplings by T. COVER, reduce heat and simmer 15 min without removing cover.
Beef 6 lb cubed round steak
Onion 5 lb, thick sliced
Garlic 3 cloves, crushed 
Brown Sugar 3T
Vinegar 0.25c red wine
Parsley 1.5c chopped
Bay Leaves 2
Thyme 2 tsp
Stock 2.5c beef
Beer 24oz
Water 
Vegetable Oil 0.5c

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Greek Stew     Serves  6 Season meat w salt and pepper. Melt butter in Dutch oven. Add meat and coat w butter, but do not brown. Arrange onions over meat. Mix tomato paste, wine, vinegar, sugar and garlic. Pour over meat and onions. Add bay leaf, cinnamon, cloves, cumin and currants. Cover onions w a plate to hold them intact, cover kettle and simmer 3 hours or until meat is very tender (Do not stir). Beef    3  lb stew meat, cubed Salt/Pepper Butter  0.5 lb Onion  2.5 lb, small, peeled Tomato Paste  6  oz can Wine, Red   0.3 c Vinegar   2  T red wine Brown Sugar   1 T Garlic 1 clove, minced Bay Leaves 1 Cinnamon   1 small stick Cloves          0.5  tsp ground Cumin          0.25  tsp Currants      2 T (or use raisins)

Musselburgh Pie  Serves 4 
Cut fat off steak and cut into 24 thin diagonal strips. Cut oysters in half. Roll each half oyster, plus .5 tsp butter, in a strip of beef. Dredge each roll generously w flour, then pack tightly in a 10" pie pan. Invert a small funnel (can be made of cardboard) in the center of the dish. Pour stock over rolls. Cover w pastry, leaving a hole in for funnel. Brush w milk. Bake at 425 for 15 min, then reduce heat to 350 for about 1 hour. Beef 1 lb lean round steak Oysters 12 Butter 0.25 c Flour Stock 1 c beef Pastry 1 crust 10" pie Milk

Steak & Kidney Pie   Serves   6 Dredge meats in seasoned flour. Sauté onion and garlic in butter. Remove and brown meat. Add onion, 1 c boiling water, bay leaf, clove and Worchester. Cover and simmer 30 min. Add mushrooms, sherry and oysters if desired. Mix 2T flour in small amount of cold water and add to gravy. Pour into 10" pan. Cover w pastry. Slit. Brush w milk. Bake 30 min at 425 (or cover w crisp fried oysters and bake at 300 for 5 min.) Beef 1.5 lb tenderized and cubed round steak Kidneys 0.75 lb cubed Flour Onion 1 chopped Bay Leaves 1 Cloves 1 Worcestershire Sauce 1 T Mushrooms 0.5 lb sliced Wine, Sherry 0.25 c Oysters 12 optional Pastry 1 crust 10" Milk 


Stifado    Serves  6
Brown meat over medium heat in butter in Dutch oven. Season w salt and pepper. Add chopped onion and sauté just until limp. Mix tomato paste, .5 c of the water, vinegar and garlic. Pour over meat. Add bay leaf. Cover and simmer 1 hour; add remaining water, a little at a time, as necessary. Add onions. Cover and simmer 1 hour more or until all are tender. Add walnuts and feta cheese; cover and simmer 5 min. Beef 3 lb stew meat, cubed Butter 5 T Salt/ Pepper Onion 1 chopped Tomato Paste 6 oz can Water 1.5 c Vinegar 2 T red wine Garlic 1 clove minced Bay Leaves 1 Onion 2 lb small. Nuts, Walnuts 0.75 c halves Cheese, Feta 0.5 lb

Barley Stew, Italian Serves 4

Combine all ingredients except cheese in 4 qt. crock pot. Cover and simmer on low 8-10 hours. Mix well. Sprinkle cheese over top.  Cover. Cook on high about 5 min.

Barley Stroganoff Stew  Serves 4

Brown meat, onion and garlic in oil in 3-4 qt saucepan. Stir in remaining ingredients except mushrooms and sour cream. Bring to a boil. Cover; cook over low heat 1 hr and 15 min. Add mushrooms; continue cooking 15 min. Remove from heat. Stir in sour cream. Sprinkle w parsley. Variation: to prepare in crock pot, reduce water to .5 c, cook on low 7-8 hours. Stir in mushrooms. Cover and cook 15 min. Turn off heat, stir in sour cream

Beef Burgandy  Serves 8

Blanch salt pork in 1 qt water for 5 min. Drain. Brown in 1T butter until crisp. Drain on paper towel. In more butter, brown beef, a few cubes at a time and put into a deep oven proof casserole. In same fat, sauté carrot, onion and shallots. When golden, drain off fat. Add 3T flour. Stir until brow. Do not burn. Add red wine. Bring to a boil, stirring constantly. Pour over meat in casserole. Add enough stock almost to cover. Add bay leaf, thyme, garlic, salt and pepper. Put into a very slow oven (250-300) to simmer gently 3-4 hours. Add wine or stock as needed. Brown small onions in 1T butter. Add .25 c stock. Cover and cook until just tender. Sauté mushroom caps in butter about 3 min. Set aside. When meat is tender, add onions and mushrooms. Mix gently. Cook 5 min more. Sprinkle w parsley.