~ Beef

Golden Curry Sauce Mix by S&B Foods Inc in Tokyo, Japan. Delicious brown gravy sauce, light on curry flavor to which you add meat and vegetables of your choice.

Stanfield’s Secret Seasoning – Julie Crowell’s favorite for steaks. (has a yellow/black label)

How to Saute Perfectly – see Z ~ Tips

ROAST GRAVY:  Make a slurry of 1 part flour to 3 parts water in tightly sealed contained and shake well.  Add slowly to heated roast pan drippings, stirring til thickened.

Serve with Marsala Sauce——–EXCELLENT!

(2) 6 to 8 oz. precut Filet Mignon
1 to 2 T Olive oil
Salt & Pepper
OPTIONAL:  your favorite steak seasoning

Preheat oven to 425° with rack in center of oven.
Salt & Pepper one side of each filet. Add your favorite seasoning.
Heat ovenproof sauté pan over med-high til very hot—about 5 min.
(small iron skillet works well) Turn on exhaust fan!
Add filets and sear in oil on one side only for 4-5 min.
TURN OVER. Salt and pepper and sprinkle your favorite steak seasoning.
Place pan in oven and roast to desired doneness.
Rare-5 min; Med Rare-6-7 min; Med-9 min.
Cover with foil and let filets rest for 5 min.
This technique keeps all the natural flavor and moisture in the filets while they finish cooking.


4 lb ROAST, any kind.  We prefer rump roasts.
2 T oil
6 garlic cloves
2 cans Campbells beef consommé or beef broth
OPTIONAL:  peeled, quartered potatoes, peeled carrots, quartered onions, celery, garlic, as desired

Heat oil in Dutch Oven or large pot that has a lid.
Sprinkle meat with salt and pepper.
Brown over medium heat about 15 minutes (with lid on so won’t splatter grease everywhere), turning so all sides get browned.
If you like outside nearly black/burned—cook it longer.  WARNING – smoke alarm may go off!
Reduce heat.  Add soup.  Cover with lid.
Simmer (where liquid BARELY bubbles) on top of stove for 2 hours.
[Cook 1-2 lb roast for 1 hour]
ABOUT 1 hour before end of cooking time, add desired vegetables and continue cooking. Remove roast from pan and make gravy out of juices.
ONLY a roast can make gravy this divine.

POT ROAST – Medium Heat method:

Salt, pepper, rosemary, garlic, thyme the roast.
Place on rack in shallow pan.
Heat oven to 300-325°.
Allow 15-17 min per pound for rare (when meat thermometer reads 120-125°)
Allow 17-20 min per pound for medium (when meat thermometer reads 140°)

Be sure to make Roast Gravy out of pan drippings!
Its the best of best in gravies!


4 lb ROAST (chuck, boneless rump, top round or bottom round call all be used in this recipe)
1 pkg dry Liptons onion soup mix
1 can cream mushroom soup
salt/pepper to taste
2 T steak sauce (optional)

Put large piece of foil about 30” x 18” in large baking pan.
Place roast on foil and sprinkle with salt and pepper.
Spread steak sauce over meat (optional).
Sprinkle onion soup over sauce.
Pour mushroom soup on top.
Wrap foil around roast.  Bake at 300° for 4 hours.

Serves 4-6

2 cans Cream of Mushroom soup
1 env Lipton Onion Soup mix
1 cup Burgundy Wine or cooking wine
1 lb stew meat, cut into bite-size pieces

Combine mushroom soup, onion soup mix and wine, Add meat.
Bake in 3 qt. covered dish for 3 hours at 300°.
Serve with noodles or rice.


2 envelopes onion soup mix
5 lb. chuck roast- (arm roast is less fat and very tender)
5 oz. can mushrooms, drained
1 cup burgundy–a dry red or Merlot also work great

Put half the soup mix on large piece of foil, put roast on top of that.
Sprinkle remaining soup mix over meat.
Put mushrooms on top of that, pour burgundy over that, seal well with foil.
Bake at 300° for 4 hrs.  Cut back time a little with a smaller roast.


1-1/2 lb rump roast or boneless stew meat, cut into 1” cubes (1/4 lb per person)
2 T cooking oil
2 cups water
2 cans beef consommé
2 cloves garlic, minced
2 T Worcestershire sauce
10 oz. frozen peas & carrots, cooked per pkg directions
1 lb white pearl onions, cooked with peas & carrots
lb fresh mushrooms, sliced, sauted in butter w/garlic salt
½ c cold water and ¼ c flour for THICKENING
½ t salt; ¼ t pepper
OPTIONAL:  4 med potatoes, cut into 1” cubes
OPTIONAL:  celery and red bell pepper, cooked with peas & carrots

Heat oil in large Dutch Oven and cook all of meat at once over med.-high heat for 15-20 min, or til brown, stirring occasionally.
Drain off and discard grease.
Add 2 cups water, garlic, beef consommé and Worcestershire sauce.
Bring just to boiling; reduce heat.
Simmer, covered for 2 hours, stirring occasionally.
IF using more tender cut of meat, like steak, don’t need to cook as long.

Stir in potatoes, onions and fresh carrots, if using them.
Return to boiling.
Reduce heat and simmer covered for 30 min, or til vegetables are tender.
Add cooked peas & carrots and other optional vegetables.

TO THICKEN:  In container with tight fitting lid, shake together ½ c cold water and flour til it is a smooth paste.  Stir slowly into stew, stirring furiously with flat bottomed tool and cook and stir til thickened.  Add salt & pepper to taste.  May not need any salt.

Serve plain or over biscuits.


Leftover roast beef cut into small pieces
Heat up leftover roast gravy in baking dish.

COOK the following and add to heated roast gravy:
10 oz. pkg frozen peas & carrots
pearl onions
fresh mushrooms, sliced.  Add mushroom juice to gravy!
Garlic, minced or whole cloves

IMPORTANT:  Bring gravy-veggie mixture to a boil (or biscuits will be soggy on bottoms.  Stand biscuit halves (cut in half moons) on sides of casserole dish.
Bake til biscuits are done—per pkg directions.

OPTIONAL:  celery, cubed cooked potatoes, red bell pepper strips, mixed vegetables–instead of just peas & carrots.


4” or more thick Rump Roast
Red Fahita Mix Seasoning* (from Mexican Grocery Store)
*OR use onion powder, garlic powder, black pepper.
Soak in salt brine and Fahita Seasoning overnight–instructions below.

5 hours before serving, take meat out of frig and let it reach room temperature.
Pat Red Fahita Mix Seasoning on outside.
Spray roasting rack with Pam.  Put roast in rack in pan.
Pour in about 1-1/2 c water.
Bake at 450° uncovered for 5 min per pound.
Turn heat off, but leave meat in oven without opening door for 3 hours.
Slice and serve.


Brining makes a cooked roast be more moist and allows salt to be soaked up into the inside it.
Boil 1/4c table salt in 1 cup water.
Use container large enough to hold roast, or a roasting bag.
Add cold water and brine mixture.
Place roast in container. Make sure water covers roast.
Can add your choice of spices, soy sauce, pepper, etc.
Soak where temp is at least 40° for 8-12 hours.
The amount of brining TIME is not set in stone.  A little is better than NONE!
Remove roast and rinse well.  Trash brine.


1 lb steak (cube, round, sirloin or NY strip—whatever you want)
1 c SELF RISING flour (or Bisquick)
1 egg slightly beaten
½ c milk

Wash and cut steak into desired shape (thick or thick strips; bite-size pieces* or large chunks)
Mix egg with milk in bowl.
Dip steak strips in flour; then in milk-egg mixture; then back in flour again
Fry per deep fryer instructions, just til golden brown.
Takes about 1-1/2 to 2 minutes per batch.
Remove from fryer and sprinkle with garlic salt, if desired.
Serve with White Gravy – use extra flour in gravy.

OPTIONAL:  1-1/2 t Cavender’s Greek seasoning added to flour.
*Use bite size pieces in beef stroganoff.


2 c raw steak, cut into bite-sized pieces
½ t garlic salt & ¼ t black pepper
3/4 c self rising flour (makes it real crispy) reg. flour OK also
¾ c milk + 1 egg, beaten together
1 t dried parsley
4 T oil
1 can cream of mushroom soup
½ cup milk
1/2 c sour cream
1/4 c cooking wine (optional)
1/4 t garlic, minced
4 oz. sliced mushrooms, canned; if fresh-microwave w/ butter til done.(optional)
1 /2 small can Durkee’s French Fried Onions (optional)
8 oz. noodles, cooked.

Mix flour w/salt & pepper. Mix milk & egg.
Dip steak in milk; then in flour mixture. Shake off excess flour.
Heat oil in pan. Saute or deep fry steak til browned.
Heat soup, parsley, milk and wine til bubbly.
Remove from heat and add sour cream, stir till well blended.
Add cooked meat to soup mixture. Do NOT BOIL or sour cream will curdle.
Serve over noodles.
Sprinkle French Fried Onions on top if desired.
Optional:  Serve w/Cholula Sauce.


1-1/2 lbs round steak or pork chops
1 egg, beaten
1/3 c milk
1 c bread crumbs or self rising flour
1 t garlic or onion powder
1/8 t pepper
3 T oil
1/2 to 1 c beef consomme
1/4 t oregano
1/2 c grated Parmesan cheese

Cut steak into 6 pieces and tenderize.
Combine egg and milk. Soak meat in mixture.
Combine spices and bread crumbs or flour.
Dip steak/chop into bread crumbs/flour and brown in heated oil.
Place meat so it doesn’t overlap in casserole dish with cover (or use foil).
Add consomme–can use part cooking wine for consomme if desired.
Sprinkle each steak/chop with paprika and 2 T Parmesan cheese.
Bake, covered at 325° for 1-1/2 hours.


Preheat broiler. Slash fat edges of steak at 2″ intervals to prevent curling. Season steak as desired. Place on broiler pan.  Place oven rack in top/highest position (3-5” from source of heat).

1″ thick rare steak:   Turn after 6 minutes of broiling. Broil 12-15 min. total.

1″ thick medium rare steak:  Turn after 4-5 minutes of broiling. Broil 8-10 min. total.

2″ thick rare steak:  Turn after 18 minutes of broiling. Broil 30-40 min. total.

2″ thick medium steak:  Turn after 20 minutes of broiling; Broil 35-45 min. total.

SAUERBRATEN        (Chester’s Recipe)    (12/2017)
Makes 6-8 servings

3-1/2 to 4 lb. pot roast, chuck or rump

Marinade: Mix, bring to boil, then simmer 10 in. Cool.
2 cups water
2 cups vinegar (cider, redwine or mixture)
2 onions sliced
3 bay leaves
10 whole cloves
6 peppercorns or 1/2 t pepper
1 T salt (Kosher or Himalayan are good)
few carrots
1/2 c raisins
18 gingersnap cookies (for gravy)

Place meat in a large bowl; cover with Marinade Mixture
Cover and refrigerate for 36 to 48 hours, turning meat 1-2 times each day.
Remove meat, pat dry; rub lightly with flour and brown well in hot fat.
Remove peppercorns and cloves & add marinade to meat.
Cover and simmer til meat is tender (3-4 hours)
During last hour, add 1/2 c raisins and carrots.
Remove meat and slice. Keep warm.
For Gravy:  Skim excess fat from liquid in pan; stir in crushed gingersnaps.
Cook over low heat til thickened. Pour gravy over sliced meat.

Good served with red cabbage, spaetzle & rye bread

THE BEST CHICKEN FRIED MEAT…  (tried 3/10/2014)
Southern saying: If it aint fried, it aint food!

4 medium size pieces of thin meat (chicken, steak, porkchop, etc.)

COMBINE in shallow bowl the Egg Wash:
2 eggs, WELL beaten
½ cup milk or water [or use Carnation evaporated milk and no egg]
Can put this in bag with meat and seasonings and refrigerate for 2-3 hours

MIX in small bowl or on a plate:
1-1/2 c self rising flour, 1 t onion powder, 1 t paprika,
1 t garlic powder, 1 t poultry seas, 1 t salt, ½ t pepper, OR Seasonal or Red Fahita Seasoning

Preheat ¼” oil in frying pan on medium heat or one notch above med. Test to see if its hot before adding milk.  Wash meat and dry well with paper towels.

Dip each piece in egg wash – make sure it covers meat well.
Then dip in flour coating both sides well.
Then dip in egg wash–then dip in flour again.  Can repeat again if desired.
Place carefully in frying pan—do not overlap.
Let meat brown completely on one side before turning over.  Probably 2-4 minutes.  Make gravy if desired.


5-12 lb beef rib roast
onion powder
garlic powder
fresh ground black pepper
1-1/2 c water

Rub meat with spices.  Wrap meat in Saran Wrap and refrigerate overnight.
5 hours before serving, take meat out of frig and let it reach room temperature.  Salt sides.  Line broiler pan with foil.  Pour in water.
Spray broiler rack with PAM and place roast on rack, fat side up.
Bake at 450° uncovered for 5 min per pound.
Turn heat off, but leave meat in oven without opening door for 3 hrs.
Slice and serve.
FOR WELL DONE:  put slices in pan juices on top of stove for few minutes just before serving.


Preheat oven to 325°.
Place thawed rolled rib roast on rack in shallow roasting pan, with fat side UP so it will baste in its own juices.  (Rack keeps meat out of drippings)
Insert meat thermometer so it goes HALFWAY through the thick rounded portion of the meat, making sure it is not resting on bone, fat or gristle.
DO NOT COVER.  DO NOT add water. Do NOT flour and DO NOT SEAR.
May season before or after cooking:  salt, pepper–penetration is to depth of about 1/2″, however.  If desired, baste occasionally with meat drippings–not necessary tho.
DO NOT turn roast.  Roast to desired doneness, using meat thermometer as final guide:

RARE: Allow 26 – 32 min per lb or 140° on meat thermometer
MEDIUM: Allow 34 – 38 min per lb or 160° on meat thermometer
WELL DONE: Allow 40 – 42 min per lb or 170° on meat thermometer

Let roast stand/set 15-30 min after removing from oven for easier carving.  It continues to cook when removed, so remove from oven when thermometer registers 5-10° lower than desired doneness.  Remove to heated platter.  Serve with pan juices or prepare gravy from drippings.  Often served with Horseradish and Worcestershire.

Note:  The smaller the diameter of a rib roast, the shorter the cooking time. Meat thermometer is only way to know for sure how done it really is.   Be sure to read thermometer in the oven.

The tenderest, juiciest and most expensive cuts of beef for roasting are the rib roasts!

A Rolled Rib Roast is a Standing Rib Roast that has been boned and rolled.
A Rib Eye Roast (Delmonico) is the boneless eye of the rib roast.
Beef Tenderloin or fillet is often cut into filet mignon boneless steaks.

Estimate cooking time needed by taking weight x min. for desired doneness divided by 60.
NOTE:  Took ours ONE HALF the TIME to get to 140 on 12/25/99
Ex:  10 lbs X 30 min/rare  divided 60 = allow 5 hours roasting time.   Remember to remove from oven 5-10° (15-30 min) before desired doneness for standing time.


Any size standing rib roast

Preheat oven to 375°
Place roast in oven and cook 1 hour.
Turn oven off.  Keep oven door closed.
45 minutes before serving, turn oven on to 300°
Remove and serve.

Cooked this way, the roast will be a juicy medium rare and perfect every time.

Serves 12

6-8 lb rib roast
2 T olive oil
2 T pepper or lemon pepper

Rub roast with oil and pat pepper on it heavily
Bake at 225° for 4 hours.

SWISS STEAK                    CHESS LOVES

4 steaks or pork chops
1/2 c flour
1 t coarsely ground pepper
1 t salt

8 oz. fresh mushrooms.
3/4 c celery (2 long stalks)
1/2 c salsa (or more)
1/2 c Italian salad dressg (NOT lite)
Sugar to taste
14.5 oz. petite diced tomatoes w/juice
8 oz. can (small) tomato sauce
1/2 red pepper, cut into strips
3T fresh cilantro, chopped (can be up to half parsley, if desired)
1/2 c sliced onion or pearl onions
4 cloves fresh garlic, pressed.
1T fresh lime or lemon juice
1 t grated lime or lemon peel
1 t dried oregano
Tabasco to taste
OPT: 1/4 c red wine
NOTE: Don’t add salt, except in flour mixture for browning

Mix together flour, salt, pepper and coat steak in it.
Brown steak briefly.
Mix rest of ingredients. Place some of mixture in bottom of casserole dish.
Place steaks in dish so they don’t overlap.
Top with rest of tomato mixture.
Bake covered at 325° for 1 hour or more.
Serve with rice.