Category Archives: Beef

Steak Diana With Curried Pears

2 tablespoons butter or margarine
2 8-ounce cubed steaks
2 tablespoons sweet sherry
3 tablespoons chopped green onions
1 tablespoon chopped parsley
1 2-ounce can mushrooms, drained
1 tablespoon Worcestershire sauce
Salt and pepper
1 fresh pear
1/4 cup crushed pineapple
1 tablespoon brown sugar
1/2 teaspoon curry powder

Melt butter or margarine in a heavy skillet, add steaks and saute quickly on both sides until brown. Add remaining ingredients and heat through. Serve sauce over meal.

Curried Pears: Cut pear in half and remove cored. Mix pineapple, brown sugar and curry powder together. Fill pear cavities with mixture and broil – about 4 inches from heat – for 10 to 15 minutes or until pear is tender. ^* Recipe can be doubled for 4 servings.

Serves 2
Preparation Time: 25 Min.
Approximate calories per serving… 400

SUGGESTED MENU
Steak Diane [SIC] with Curried Pears
Baked Potatoes
Steamed Broccoli
Lemon Pie

From the Kitchens of Dorothy Taylor

Beef Stew

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4 tbs. oil
1 clove garlic, split
2 large onions, sliced
1/3 cup flour
1-1/2 tsp. salt
1/4 tsp. pepper
2-1/2 lb. stewing beef, cut in 1-1/2″ cubes
1/2 tsp. dill week
1 Cup Burgundy
1 10-oz. can beef consommé
1 10-oz pkg. frozen artichoke hearts
4 tbsp. butter or margarine
18 fresh mushrooms, halved or quartered
2 8-oz pkg. refrigerated biscuits
melted butter
parmesan cheese

Heat oil in a heavy kettle. Sauté garlic and onions until golden. Remove. Mix flour, salt and pepper. Dredge meat in mixture and brown well in the same oil, adding more if needed. Return onion to pot. Add dill weed, wine and consommé. Cover tightly and simmer about 1-1/2 hours or until tender. Cook artichokes one minute less than package directions; add to meat. Melt butter, add mushrooms and sauté 5 min. Add to meat. Mix gently, correct seasoning and pour into a 2-1/2 quart casserole. Crown with biscuits and bake 15-20 min. in 400° oven. 5 min. before done, brush biscuits with butter and sprinkle with cheese. Bake extra biscuits for dunking. 6 servings.

Suggested Menu and Preparation Schedule

Beef Stew
Parmesan Biscuits
Endive Salad French Dressing
Fresh Strawberries & cream
Almond Wafers

^*3:00PM Prepare Stew, Prepare Artichokes and Mushrooms
4:00    Wash and Sweeten Strawberries. Chill
^*4:15   Prepare Endive for Salad. Refrigerate.
5:30    Assemble Stew for Baking with Biscuits
5:40    Place Stew and Biscuits in Preheated Oven
5:55    Top Biscuits with Butter and Cheese, Add Dressing to Salad
6:00    Bon Appetit! Enjoy your Dinner!

After dinner serve Strawberries and Almond Wafers

^*May be made early in the day. If Stew is refrigerated, heat before arranging in casserole dish.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

Pork and Herb Terrine

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Preparation time: about 45 min.
Baking time: 1 hr. 45 min.
Oven temperature: 375°F
Chilling time 4 to 24 hrs.

Elegant, yet economical, this tasty chilled meatloaf can be served in little squares on crisp croutons as an appetizer, in a thick slice on lettuce as a main dish, or with mustard for picnic fare.

For 1 9-by-5-inch loaf or terrine you will need:
1 lb sliced bacon
1 lb. ground lean pork
1 cup minced onion
2 cloves garlic, minced or pressed
1 pkg (10 oz.) frozen chopped spinach, cooked and drained
1 Tbsp. dried tarragon leaves
1 tsp. each dried rosemary, oregano, thyme and marjoram leaves
2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg
1/2 cup dry sherry; optional
2 Tbsp. (2 pkgs.) unflavored gelatin
1 cup whipping cream
4 eggs, slightly beaten
1/4 lb. boiled ham, diced 1/2-inch optional
1 bay leaf

Preparation:

1. Line by 9-by-5-inch loaf pan or terrine with bacon, overlapping slightly to cover pan. In skillet try remaining bacon (4 to 6 slices) until crisp. Remove and reserve. Pour out all but 2 Tbsp. fat.

2. Put pork into large mixing bowl. Set aside.

3. Add onion and garlic to bacon fat. Sauté 3 min., stirring. Lower heat. Add spinach and heat through.

4. Add to pork with herbs, seasonings, sherry, if used, gelatin, cream and eggs. Blend well.

5. Spread half the mixture into lined pan. Top with crumbled bacon and ham. Cover with remaining meat mixture, patting down well. Fold bacon lining the pan over the top. Center bay leaf on top.

6. Cover with foil, sealing well. Place in another pan. Add 1-inch boiling water.

7. Bake at 375°F for 1 hr. 45 min. until juices are no longer pink. Remove foil. Weight down. Cool and chill 4 to 24 hrs. before slicing.

Steak Diane

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2 (8 ounces each) filets mignons
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounce finely chopped onions
1/2 cup canned sliced mushrooms, drained
1 teaspoon Worcestershire
1 teaspoon lemon juice
1 tablespoon imitation (or diet) margarine
1 teaspoon chopped parsley
Radish slices
Parsley sprigs

Sprinkle steaks with salt and pepper. Broil steaks on a rack, 4 inches from source of heat, 5 minutes on each side, for medium-rare. Transfer to hot platter. Place chopped onion in non-stick skillet, and cook 1 minute to soften onions. Add mushrooms, Worcestershire and lemon juice to pan, and heat through. Remove from heat; stir in margarine. Spoon mushrooms and pan juices, evenly divided, over steaks; sprinkle with chopped parsley sprigs, if desired. Makes 2 dinner servings, 1 steak each.

Albondigas con Salsa Fria (Meat Balls With Cold Sauce)

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1 lb ground beef (round or chuck)
1/2 lb. ground pork
2 slices bread
3/4 cup hot milk
1 egg, slightly beaten
pinch cloves
pinch cinnamon
1 tsp. salt
1/4 tsp. pepper
stuffed green olives, optional
1 10 1/2 oz. can beef broth
1/4 cup water
1 to 3 tsp. chili powder, if desired

Soak bread in hot milk, drain well, add with egg to meat. Season with cloves, cinnamon, salt and pepper. Mix thoroughly. Form into balls about the size of a large walnut. If desired, hid an olive in the center of each. Combine broth with water and chili powder, bring to boil, add meat balls and simmer 30 min., or bake at 350@deg; F, for 40 min. Serve with Salsa Fria. Makes 6 servings:

SALSA FRIA: Peel, finely chop 6 medium tomatoes, or 1 No. 2 solid pack tomatoes. Add 1/3 cup chopped onion, 1 can peeled green chiles, chopped (remove seeds and pith). Season with 1/2 tsp. crumbled oregano, 1/4 tsp. cumin (optional), 2 tbsp. wine vinegar, 1 tsp. oil, salt and pepper to taste. Chill.

SUGGESTGED MENU AND PREPARATION SCHEDULE

Meat Balls with Cold Sauce
Sour Cream Enchiladas (Card #95)
Spinach Casserole
Almond Torte

Early in the day or the day before make or buy Almond Torte.

^**3:30 pm Prepare Salsa Fria
^*4:00    Mix Meat Mixture. Shape Into Balls
^*4:30    Prepare Sour Cream Enchiladas
^*5:00    Prepare Spinach Casserole
  5:20    Simmer or Bake Meat Balls
  5:30    Bake Spinach Casserole
  5:40    Bake Sour Cream Enchiladas
  6:00    Bon Appetit! Enjoy Your Dinner!

After dinner serve Almond Torte.

^*May be prepared earlier in the day and refrigerated.
^**May be prepared a day or more ahead of time. Cover. Refrigerate.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

Beef Rouladen (Braised Stuffed Beef Rolls)

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2 lb. round steak, sliced 1/4 in. thick, trimmed of fat, pounded 1/16 in. thick
salt and pepper
prepared mustard
1/4 cup finely chopped onion
3 dill pickles, rinsed, cut in half lengthwise or thin carrot strips
3 tbsp. oil, butter or marg.
1/4 lb. fresh mushrooms, sliced
3/4 cup dry red wine
1 cup beef broth

Cut round steak into rectangles 4 x 6 in. Season with salt and pepper, spread with mustard, sprinkle with onions, add strip of pickle, roll up, fasten with toothpicks. Brown meat rolls in hot fat in skillet. Add mushrooms, wine and broth; cover, cook, slowly 1-1/4 hour. Add water if necessary to prevent burning. Remove toothpicks from meat rolls, transfer to ovenproof serving dish. Thicken broth with paste of 2 tbsp. each cornstarch and col water. pour over meat rolls. ^** Circle with Duchesse Potatoes; heat at 375° to brown potatoes. Makes 6 servings.

^**May cool, cover and refrigerate at this point. Reheat,then add potatoes.
Suggested Menu and Preparation Schedule

Beef Rouladen
Duchesse Potatoes (Card #92)
Pattypan Squash
Banana Cream Pie

Early in the day make Banana Cream Pie or buy it.
^*3:00 pm    Prepare Beef Rouladen
^*4:00          Wash and Refrigerate Squash
5:20            Cook Squash. Keep Warm
5:30            Prepare Duchesse Potatoes Using Instant Potatoes
5:45            Place Beef Rouladen Circled with Duchesse Potatoes in Oven to Brown Potatoes
6:00           Bon Appetit! Enjoy Your Dinner!

After dinner serve Banana Cream Pie.
^*May be prepared early in the day and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

Liver a la Gourmet

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2 cloves garlic, minced
1 medium onion, sliced
2 tbsp. butter or marg.
1/2 lb. mushrooms, quartered
2 8-oz cans tomato sauce
salt and pepper to taste
4 tbsp. flour
1 tsp. salt
dash pepper
1-1/2 lb. calf or beef liver, sliced
3 tbsp. butter

Saute garlic and onion in butter until tender and golden brown. Add mushrooms; cover and simmer 3 minutes. Stir in tomato sauce, salt and pepper, simmer gently another 5 minutes. Combine flour, salt and pepper; dredge liver slices. Brown liver in butter. Pour sauce over liver, cover and simmer for 5 minutes. 6 servings.

Suggested Menu and Preparation Schedule

Liver a la Gourmet
Onion-Mashed Potatoes
French Peas (Card #92)
Jellied Lime-Cucumber Salad
Jelly Roll

Early in the day or day before make Jellied Lime-Cucumber Salad and Jelly Roll or buy Jelly Roll.
4:45PM     Start Onion-Mashed Potatoes
^*5:00         Start Sauce of Liver
^*5:15         Dredge and Fry Liver Slices
5:30         Start French Peas
5:40         Combine Liver and Sauce. Cook Slowly.
5:45         Mash Potatoes
5:55         Unmold Salad
6:00         Bon Appetit! Enjoy Your Dinner!

After dinner serve Jelly Roll.

^*May be prepared early in the day and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

Beef Lindstrom (Swedish Beef Patties)

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1-1/2 lbs. finely ground lean beef
1 egg
1 tbsp. salt
1/4 tsp. pepper
1 tbsp. finely chopped onion
1 cup finely diced cooked potatoes
1 cup finely diced cooked beets
butter

Combine meat with egg, salt and pepper, mix very well. Carefully mix in onion, potatoes and beets. Shape meat mixture into 6 large flat patties. Melt butter in a large skillet. When butter turns golden brown add patties. Fry until golden brown, turn and fry other side until desired doneness. Serve patties topped with fried eggs. 6 servings.

Suggested Menu and Preparation Schedule
Beef Lindstrom
Cauliflower, Peas, Carrots
Pumpernickel with Butter
Fruit Tarts

Early in the day make Fruit Tarts or buy them.
^*5:00PM Shape Meat Patties
5:30 Cook Cauliflower, Peas and Carrots
5:40 Brown Patties
5:45 Heat Bread
5:50 Fry Eggs
6:00 Bon Appetit! Enjoy Your Dinner!
After Dinner serve Fruit Tarts

^* May be done early in the day.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

Cook-Out Specials

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Pirate Steak

1 can (12 ounces) beer
1/2 cup chili sauce
1/4 cup salad oil
2 tablespoons soy sauce
1 tablespoon Dijon-style mustard
1/2 teaspoon red pepper sauce
1/8 teaspoon liquid smoke
1/2 cup coarsely chopped onion
2 cloves garlic, crushed
3-pound beef sirloin steak, 1 1/2 to 2 inches thick
1 teaspoon salt
1/2 teaspoon pepper

Mix all ingredients except steak, salt and pepper; simmer 30 minutes. Brush meat with sauce.

Place stead on grill 4 inches from medium coals. Cook 15 minutes on each side, basting frequently with sauce. Season with salt and pepper after turning and after removing from grill. Serve with remaining sauce. 8 servings.

For men who like a bold, full-bodied flavor.

Minute Steaks on Onion Rolls

Place 8 minute steaks, 1/4 inch thick, on grill 2 inches from hot coals. Cook for to 5 minutes, turning once. Slice and butter lightly 8 onion rolls. Toast cut side down on grill 3 minutes. Spread with bottled blue cheese salad dressing. Season steaks with salt and pepper; serve on onion rolls. 8 servings.

Tongue Provençal

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3- 3 1/2 – pound fresh or smoked beef tongue
1 small onion, cut into fourths
4 peppercorns
2 bay leaves
1 tablespoon salt
Provençal Sauce (below)

Place tongue in Dutch oven. Add onion, peppercorns, bay leaves, salt and enough water to cover. (If using smoked tongue, omit salt.) Heat to boiling; reduce heat. Cover and simmer until tender. 3 to 4 hours.

Drain, reserving 1/4 cup of the broth for Provençal sauce. Place tongue in cold water to cool. Peel skin from tongue as picture and remove small bones and gristle from the large end. Cut 6 to 8 tongue slices about 1/4 inch thick. Prepare Provençal Sauce; add tongue. Cover and simmer until tongue is hot, about 5 minutes. 4 SERVINGS with enough tongue left for 1 recipe, see Card 139.

PROVENÇAL SAUCE

1 can (8 ounces) tomato sauce
1/4 cup reserved tongue broth
1/2 to 3/4 teaspoon salt
1/4 teaspoon dried basil leaves
1/8 teaspoon garlic powder
1 medium onion sliced
1 medium green pepper, cut into rings

Mix tomato sauce, broth, salt, basil and garlic powder into 10-inch skillet. Add onion and green pepper. Heat to boiling; reduce heat. Cover and simmer until onion and green pepper are crisp-tender, about 10 minutes.

Vintage Recipe Cards

Where Food Photography Comes To Die

Category Archives: Beef

Steak Diana With Curried Pears

Beef Stew

Pork and Herb Terrine

Steak Diane

Albondigas con Salsa Fria (Meat Balls With Cold Sauce)

Beef Rouladen (Braised Stuffed Beef Rolls)

Liver a la Gourmet

Beef Lindstrom (Swedish Beef Patties)

Cook-Out Specials

Tongue Provençal

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