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Food & Recipes
Main Dish - Meat Recipes
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Pot Roast of Beef
Rub the meat with salt, pepper, and flour, and brown on all sides in a little hot fat in a deep heavy pan with cover. Slip a low rack under meat to keep it from sticking to pan. Add one-half cup water; cover pan closely. Cook slowly over low heat until done - about 3 hours. Add more water as needed. During the last half hour, cook vegetables with meat - quartered potatoes, onions, and whole carrots. Make gravy with the liquid. Menu suggestion: Serve with the vegetables, lettuce wedges, and peach or other fruit shortcake. Braised Steak and Onions
Season meat with salt and pepper, and sprinkle with flour. Pound on both sides with the back edge of a large knife or the edge of a heavy saucer to help make meat tender. Cut meat into serving pieces and brown in a little fat in a fry pan. Add water to 1/2-inch depth, cover pan, and cook slowly about 2 hours or until meat is very tender, adding the onions during the last half hour. To serve, place the steak on a hot platter and cover with the onions; Make gravy with the drippings. 4 servings. Menu suggestion: Serve with baked potatoes, green salad, and stewed prunes or other fruit and cookies. Stuffed Flank Steak
Spread stuffing over steak. Beginning at one side, roll the meat like a jelly roll. Tie securely in several places with clean string. Brown the meat on all sides in the fat in a heavy pan on top of the stove. Slip a rack under the meat. Cover the pan closely. Cook in oven at 350oF (moderate) about 1.5 hour. Start carving at the end of the roll and cut across the grain, so that each serving is a round slice with stuffing in the center. Make gravy with the drippings. 6 to 8 servings. Menu suggestion: Serve with mashed rutabagas, and apple, celery, and nut salad. For dessert have lemon sponge pudding or butterscotch pudding. |
"Family Fare, Food Management and Recipes"
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