Grecian Skillet Rib Eyes

Ingredients

5 1/2 tsp garlic powder
1 1/2 tsp dried basil, crushed
5 1/2 tsp dried oregano, crushed
1/2 tsp salt
1/8 tsp pepper
2 lb steak, rib eye
1 tbsp olive oil
1 tbsp fresh lemon juice
2 tbsp crumbled feta cheese
1 tbsp chopped kalamata

How to prepare

Combine first 5 ingredients; rub onto all sides of steaks. Pour oil into a lg nonstick skillet, place over med heat until hot. Add steaks, and cook 10 to 14 minutes or to desired degree of doneness, turning once. Sprinkle with lemon juice; top with cheese and olives. Yield: 2 to 4 Southern Living

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German style roast with sour cream sauce

Ingredients

1 tsp salt
3-4 lb top or bottom round
1 medium onion, peeled, sliced
1 cup dry red wine
1/2 tsp salt
1/4 tsp black pepper
2 tbsp all purpose flour
1/2 cup sour cream

How to prepare

Sprinkle 1 tsp salt in a large skillet, brown the roast well on all sides over med. High heat. Remove roast to slow cooker. Add the onion to the skillet and brown lightly, stirring often. Pour in the wine: scrape up pan juices and turn into the slow cooker with the salt and pepper. Cover, turn to low and cook 10-12 hours.

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Slow cooked beer braised beef

Ingredients

4 lb beef chuck, in 2″ pieces
4 strips bacon, cut in small pieces
1/2 cup flour
1 lb fresh mushrooms, sliced
1 tbsp salt
2 tsp paprika
1 12-ounce can of beer
1 tsp pepper
1 tsp sugar
10 to 12 whole small onions, peeled
1 tbsp vinegar
1/2 tsp dried thyme
1 bay leaf

How to prepare

Thoroughly coat beef cubes with flour, salt, paprika, and pepper in large bowl or paper sack. Place onions, bacon and half of sliced mushrooms in crock-pot. Add floured beef cubes and remaining half of mushrooms. Mix beer with sugar, vinegar, thyme and bay leaf. Pour into crock-pot. Cover and cook on low 8 to 10 hours. Serve over noodles or rice.
May be thickened if desired. Make a smooth paste of 3 tablespoons flour mixed with 1/2 cup water. Pour into beef mixture. Turn to high and allow to come to a simmer-about 10 minutes.

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Ingredients

2 lb Round steak
3 tb Oil
4 Lemon slices
3 md Sliced onions
2 Cloves minced garlic
1/2 c Flour
1 cn Beef bouillon
1 cn Beer
3 tb Brown sugar
1 Tbsp parsley flakes
2 ts Thyme
Salt and pepper to taste
1 oz To 8 oz cooked broad noodles -or 2 cups cooked rice

GARNISH
Green pepper slices, fresh parsley and cherry tomatoes
Cut steak into serving size pieces. Brown on both sides in
3 tb Oil to which you have added lemon slices.

How to prepare

Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat. Sprinkle flour over top. Now combine bouillon, beer, sugar, parsley flakes, thyme, salt and pepper. Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve over cooked broad noodles or cooked rice. Garnish with green pepper slices, fresh parsley and cherry tomatoes. Serves 5 – 6.

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Peppered Tenderloin of Beef with Gorgonzola Sauce

Ingredients

For limone sauce:
3 tbsp butter
3 tbsp allpurpose flour
2 cup strong chicken broth
1/2 cup whitewine
Juice of 1 lemon
Pinch of ground white pepper
For tenderloin:
4 (6 oz) beef tenderloin fillets
2 tbsp olive oil
1 clove garlic, chopped
1/4 cup cracked black pepper
For Gorgonzola sauce:
1 cup limone sauce
3 oz Gorgonzola cheese, crumbled
2 tsp whole-grain or Dijon-style mustard
4 artichoke bottoms, sliced

How to prepare

First, prepare the limone sauce: Melt butter; add flour. Blend with wire whisk until smooth. Cook over low heat about 2 min.. In a skillet over low heat, warm broth, wine, lemon juice and white pepper. Once warm, combine with butter and flour. Cook over low heat an additional 3 min.. Let sauce cool before using.
To prepare tenderloins: Roll fillets in oil, garlic and cracked pepper. Saute, grill, or broil to desired doneness.
To prepare Gorgonzola sauce: Heat 1 cup limone sauce in skillet over med heat (Refrigerate remaining limone sauce for another meal.) Add cheese and mustard. Blend until creamy. Add artichoke bottoms and heat briefly. Pour finished sauce over tenderloin fillets.
Yield: 4 servings from “Great Meals of St. Louis”

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Western barbecue jerky

Ingredients

1 tsp salt
3 tbsp brown sugar
1/4 tsp pepper
1/3 cup red wine vinegar
1/8 tsp cayenne pepper
1/3 cup ketchup
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dry mustard
1 lb lean meat

How to prepare

Slice meat into long strips 3/16 to 1/4″ thick uniform slices. Remove excess fat. In a sm bowl, combine all Ingredients except meat stir to mix well place meat 3 or 4 layers deep in a glass, spooning vinegar mixture over each Layer cover tightly marinate 6 to 12 hours in the refrigerator, stirring Occasionally and keeping the mixture tightly covered. Place the meat strips on Drying racks do not overlap the strips to ensure good air circulation oven Temperature should be 140 to 160 f (60 to 70 c) for the first 8 to 10 hours after That it may be lowered to 130 f (55c) until dry place aluminum foil or a baking Sheet underneath the drying tray to catch the drippings occasionally blot the jerky With paper towels as it dries to remove beads of oil test jerky for dryness by Cooling a piece when cool it should crack when bent but not break there should be no Moist spots

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Stifado – greek stew

Ingredients

1/4 cup olive oil
1 1/2 lb boneless beef chuck – cut into 1-1/2″ cubes
2 tbsp all-purpose flour
12 sm. White boiling onions
1 lb tomatoes, peeled, seeded, chopped
3 garlic cloves; minced
2 1/2 tbsp chopped fresh thyme *
2 1/2 tbsp chopped fresh rosemary *
2 1/2 tbsp chopped fresh oregano *
1 bay leaf; crumbled
1 tsp ground cumin
2 cup dry red wine

1/2 lb feta cheese, crumbled
salt & freshly ground pepper

How to prepare

* 1 tsp dried herbs may be used instead of fresh.
Preheat over to 350 f. Heat oil in heavy 4- to 5-quart dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan.
Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (can be prepared 1 day ahead. Cover and refrigerate. Re-warm to 350 f oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Servings: 4

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Spanish pork chop dinner

Ingredients

4 pork chops, trimmed of fat
1 tbsp oil
1 tsp salt
1 tsp chili powder
1/4 tsp black pepper
3/4 cup long grain rice
1/2 cup chopped onion

1/4 cup chopped green peppers
1 can whole tomatoes
5 green peppers rings
1/2 cup grated cheddar cheese

How to prepare

1. In large dutch oven, slowly brown the chops in heated oil. Drain off excess oil.
2. Sprinkle chops with salt, chili powder and black pepper.
3. Add rice, onions and chopped green peppers.
4. Pour in tomatoes with liquid, breaking tomatoes into pieces with a wooden spoon.
5. Cover and bring to boiling over high heat. Reduce heat and simmer 35 to 40 minutes, stirring occasionally.
6. Add pepper rings and cook 2 minutes longer or until rice and meat are tender. Sprinkle with cheese.
7. Transfer to serving platter, arranging chops and pepper rings over the top. You may use precooked rice if you wish, adding it during the last 10 minutes of cooking.

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Slow cooker pot roast

Ingredients

3 lb chuck roast
1/2 med onions, chopped
2 garlic cloves, minced
16 oz can stewed tomatoes
1 tbsp worcestershire sauce
8 oz water
2 tbsp oil

Salt & coarsely ground pepper
flour

How to prepare

Season the roast with salt & pepper and then dredge in flour. Brown roast in frying pan and transfer to the slow cooker. In the same frying pan saut

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