Main Dishes

Swiss Bliss (In Foil)

Summary

Yield
4 Servings
SourceWendy Krakowka (1972)
Prep time
20 minutes
Cooking time
2 hours
Total time
2 hours, 20 minutes

Ingredients

1 1⁄2 T
butter or margarine
2 lb
chuck steak (cut 1 inch thick)
1
envelope onion soup mix
1⁄2 lb
mushrooms (sliced, or 1 can)
1⁄2
green pepper (sliced)
1 cn
1-lb. tomatoes (drained and chopped, reserve juice)
1⁄4 t
salt
 
freshly ground pepper
1⁄2 c
juice from tomatoes
1 T
A.1. steak sauce
1 T
cornstarch
 
20-inch sheet aluminum foil
1 T
chopped parsley (or garnish as desired)

Instructions

Spread center of aluminum foil with butter. Cut steak into serving portions. Arrange on foil, slightly overlapping each portion. Sprinkle with onion soup mix, mushrooms, green pepper and tomatoes. Season. Mix juice, A.1. sauce and cornstarch. Pour over meat and vegetables. Bring foil up over and double fold edges to seal tightly. Bake 2 hours at 365°. Roll back foil and sprinkle with parsley.

Slow Cooker Shredded French Dip

Summary

Yield
4 Servings
SourceMarty Prass (2003)
Prep time
5 minutes
Cooking time
6 hours
Total time
6 hours, 5 minutes

Ingredients

1
3-lb. boneless chuck roast (fat trimmed)
1 cn
French onion soup
1 cn
condensed beef consomme
1 cn
beef broth

Instructions

Halve the roast if necessary and place in slow cooker. Combine all the soups and pour over roast. Cover and cook 6 to 8 hours on low. Remove roast and shred with fork. Skim fat from broth and use as a dipping sauce.

Slow Cooker Tangy Rump Roast

Summary

Yield
4 Servings
SourceKaren Joswick (2003)
Prep time
20 minutes
Cooking time
10 hours, 10 minutes
Total time
10 hours, 30 minutes

Ingredients

1
3- to 5-lb. rump roast (fat trimmed)
1 pk
onion soup mix
1 cn
jellied cranberry sauce
2 T
butter (softened)
2 T
flour

Instructions

Rinse rump roast and pat dry. Sprinkle the onion soup mix in the bottom of the slow cooker. Place the rump roast in and spoon cranberry sauce around and over roast. Cover and cook on low 10 to 12 hours. Remove roast and allow to rest while you thicken with gravy. Turn the slow cooker up to high. Blend the butter and flour into a paste and whisk it into the gravy. Cover and cook on high for about 10 minutes, until thick. Slice roast into 1/4-inch slices and serve with gravy.

Rump Roast The Exotic Way

Summary

Yield
4 Servings
SourceDaphne Hsueh (1972)
Prep time
3 hours
Cooking time
2 hours
Total time
5 hours

Ingredients

3 lb
to 4 lb rump roast
1⁄2 c
sherry (dry or cream)
1⁄2 c
soy sauce
1 T
sugar
6
or 7 pepper seeds
3
buds garlic

Instructions

Put the above in a cooking bag and let marinate about 3 hours. Cook in 350° oven for 2 hours and test.

Smoked Beef Brisket

Summary

Yield
6 Servings
SourceJohn Brooks-Barr (1992)
Prep time
8 hours
Cooking time
3 hours
Total time
11 hours

Ingredients

1
5- to 6-lb. beef brisket
2 T
liquid smoke
2 T
Worcestershire sauce
2 t
garlic salt
2 t
celery salt
2 t
onion salt

Instructions

Place brisket on a large sheet of aluminum foil. Thoroughly mix the remaining ingredients in a small bowl. Brush both sides of the brisket with the mixture and pour the remaining on. Seal the foil tightly and marinate it in the refrigerator overnight. Turn the foil-wrapped brisket occasionally. Bake (in the foil packet) in a 300° to 325° oven, allowing 30 minutes to the pound. An alternative method, particularly suited for “today’s active lifestyle” is to set the oven at 200°, toss the packet in when you leave for work in the morning and enjoy it 10 hours or so later.

Delicious Beef Brisket

Summary

Yield
6 Servings
SourceWendy Bryan (1986)
Prep time
10 minutes
Cooking time
5 hours
Total time
5 hours, 10 minutes

Ingredients

1 cn
Campbell's consomme
1
10-oz. bottle soy sauce
1 T
liquid smoke
1 T
vinegar
 
garlic
 
beef brisket (5- to 7-pound)

Instructions

Combine first 5 ingredients and pour over beef brisket. Cover and bake at 300° for 5 hours.

Beef Buffet

Summary

Yield
4 Servings
SourceCarol Deshler (1986)
Prep time
8 hours
Cooking time
3 hours, 30 minutes
Total time
11 hours, 30 minutes

Ingredients

4 lb
brisket (up to 5 lb)
2 cn
Franco-American mushroom gravy
1 T
Kitchen Bouquet
1 T
Worcestershire sauce
 
salt
 
pepper
 
garlic salt
 
sliced onion
 
Cooking sherry (to taste)

Instructions

Sprinkle garlic salt and place sliced onion on brisket and bake at 3500 in covered pan (wrap meat in foil) for 3 1/2 to 4 hours, or until fork-tender. Remove foil-wrapped meat and refrigerate overnight. Add mushroom gravy to pan drippings. Add remaining ingredients. Refrigerate gravy. When ready to use, slice cold beef. Add the gravy to the beef and reheat in foil-covered pan. Can be kept covered on oven warm setting or warming tray for a long time.

Corned Beef Macaroni Pie

Summary

Yield
4 Servings
SourceHeather Phalen (1987)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

1
egg (beaten)
1 cn
12-oz. corned beef, finely shredded
1⁄4 c
chopped onion
1⁄2 t
prepared mustard
1 cn
8-oz. tomato sauce
1 c
elbow macaroni
3⁄4 c
American cheese (shredded)
1
egg (beaten)
3⁄4 c
soft bread crumbs
1 T
butter (melted)

Instructions

Cook macaroni in boiling unsalted water until tender; drain. Combine the first egg, the corned beef, onion, mustard and 1/4 cup tomato sauce; mix well. Press into bottom and up the sides of a 9-inch pie plate, forming a shell. Set aside. Combine macaroni, cheese, the remaining tomato sauce and second egg. Turn into the meat shell. Toss the bread crumbs with butter. Sprinkle atop macaroni mixture. Bake in 350° oven for 25 to 30 minutes.

Veal Scallopini with Mushroom Herb Sauce

Summary

Yield
2 Servings
SourceDjamel Mahoudi (1987)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Ingredients

2 T
olive oil
3⁄4 lb
veal (pounded)
1⁄2 c
canned chicken broth
2 T
shallot (minced)
3
mushrooms (minced, about 2 oz.)
1 T
snipped fresh chives
2 T
fresh tarragon (minced, or crumbled dry)
2 T
fresh parsley (minced)
2 t
lemon juice
2 T
cold unsalted butter

Instructions

In large skillet, heat oil over high heat until hot but not smoking. Sauté veal, patted dry and seasoned with salt and pepper in batches for 30 to 45 seconds each side. Transfer to plate. Pour off the fat from skillet. Add broth and deglaze skillet over high heat, scraping up the brown bits. Add the shallot, mushrooms, chives, tarragon and parsley and boil until reduced by 2/3 Add lemon juice, butter, salt and pepper to taste and simmer until butter is just melted. Return veal to skillet with any juices on plate and coat veal with sauce. Serves 2. 

Lamb & Spinach Casserole

Summary

Yield
4 Servings
SourceDr. Al Bishop (1990)
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes

Ingredients

2 c
diced cooked lamb
1 cn
cream of mushroom soup
1⁄4 lb
sliced cheese
2 pk
frozen chopped spinach

Instructions

(All measurements are approximate and may be changed.) Dice leftover lamb. Cook spinach and drain. Layer ingredients in baking dish in following order: spinach, meat, soup and cheese. (Any kind of cheese may be used. I have used Velveeta, Swiss cheese and colby.) Bake in 350 degree oven, uncovered, until bubbly and the cheese is melted.

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