Monique Van Vooren’s Carbonnades Flamandes
1 (3 pound) chuck or bottom round
beef, cut into 2-inch pieces
4 tablespoons fat rendered from fresh or salt pork
5 large onions, peeled, thinly sliced
4 tablespoons butter
3 tablespoons flour
1 pint beer
1 cup beef stock or canned bouillon, undiluted
1 teaspoon chopped garlic
1 teaspoon granulated sugar
1 teaspoon thyme
1 tablespoon vinegar
1 bay leaf
Salt and pepper, to taste
Chopped parsley (for garnish)
Brown beef on all sides in rendered fat in large skillet. At same time in another pan, slowly fry onions in butter until golden.
Combine onions and beef in a 4-quart casserole. Add flour to pork fat remaining in pan and mix into smooth paste. Pour in beer and beef stock and bring slowly to a boil. When sauce is thick and smooth, stir in garlic, vinegar, sugar, thyme and bay leaf. Pour mixture over onions and beef in casserole; gently mix together. Taste sauce to boil, then transfer to casserole. Cover tightly; bake in preheated 350 degree F oven for 2 hours, or until meat is tender.
Strain sauce (Belgians don’t) and sprinkle stew with parsley. Serve with plain boiled potatoes.
Kiefer Sutherland’s Minute Steak with Mushroom Gravy
Source: TV Guide Celebrity Recipes
1 pound minute steaks, cut into four pieces (500g)
1 tablespoon butter (15 mL)
1 tablespoon vegetable oil (15 mL)
1 onion, chopped
2 cloves garlic, minced
2 cups mushrooms, sliced (500 mL)
1 tablespoon all-purpose flour (15 mL)
1/2 cup beef stock (125 mL)
1/2 cup red wine or beef stock (125 mL)
1 tablespoon red currant or grape jelly (15 mL)
In a large skillet, heat butter and oil over medium-high heat; cook steaks for 2 to 3 minutes per side or until well browned. Remove from skillet and set aside.
Add onion and garlic to skillet; reduce heat to medium and stir-fry for 1 minute. Add sliced mushrooms and cook, stirring often, until mushrooms are golden brown, about 3 minutes.
Sprinkle with flour, stirring to mix well; add beef stock, wine and jelly. Bring to a boil, stirring constantly until gravy thickens. Return steaks to mushroom gravy and simmer for 2 minutes or until heated through, turning once.
Makes 4 servings.
Jackie Kennedy’s Beef Stroganoff
Source: A Treasury of White House Cooking
2 pounds boneless beef sirloin
Salt and ground black pepper to taste
3 tablespoons all-purpose flour
4 tablespoons butter, divided
2 cups beef broth
1/2 cup sour cream
3 tablespoons tomato juice or paste
1/4 cup grated onion
Fresh sliced mushrooms
Ask butcher to cut beef into strips. Season beef generously with salt and pepper. Cover and let stand 2 hours in cool place.
In large skillet, whisk flour and 3 tablespoons butter over low heat until mixture bubbles and forms a smooth paste. Slowly add beef broth, stirring constantly until mixture thickens. Let boil 2 minutes.
Reduce heat and add sour cream alternately with tomato juice, still whisking. Simmer slightly 1 minute; do not let boil.
In separate skillet, quickly brown beef and onion in remaining 1 tablespoon butter over medium heat. Add contents of meat pan to sauce; season with salt and pepper. Simmer very gently or cook over hot water in double boiler 20 minutes.
Makes 6 servings.
June Allyson’s Beef Stew
2 pounds lean round or chuck steak
3 tablespoons butter or salad oil
1 large onion, peeled and chopped
1 clove garlic, minced
2 cups sliced carrots
2 cups potatoes, cut into large pieces
2 stalks celery, chopped
2 cups green peas or string beans
1 cup corn, cut from cob
2 cups water or undiluted beef broth
1/2 cup vermouth
1 1/2 teaspoons salt
1/2 teaspoon oregano
1/2 teaspoon tarragon
Pinch of thyme
1 bay leaf (optional)
Freshly grated Parmesan cheese
Brown beef quickly in melted butter. Remove beef to heated dish. Brown onion and garlic in pan drippings over low heat. Prepare vegetables; set aside. Return beef to stockpot with onion and garlic. Add potatoes, carrots, celery, water, vermouth, seasonings and herbs. Cook slowly for 10 minutes or so.
Add green peas and corn, cook 10 minutes more or until vegetables are tender.
Taste to correct seasonings. Spoon into soup plates. Garnish with Parmesan cheese at the table. If desired, stew can be thickened with flour but tastes best using natural juice of vegetables and meat to flavor the stew.
Annette Funicello’s Steak in a Bag
2 pounds top sirloin steak, cut 2 1/2 inches thick
2 tablespoons garlic spread
2 tablespoons vegetable oil
1 teaspoon salt
1 1/2 teaspoons seasoned pepper
1/2 cup Cheddar cheese, shredded
1 cup bread crumbs
Trim fat from steak. Make a paste from garlic spread, vegetable oil, salt and seasoned pepper. Spread on both sides of steak.
Combine cheese and bread crumbs; pat on steak. Place steak in brown paper bag (large enough to fit steak comfortably). Seal loosely with paper clips. Bake in preheated 375 degrees F oven for 30 minutes. Increase oven temperature to 425 degrees F and bake steak for 15 minutes longer. Unseal bag to serve.
AFTERTHOUGHTS: For easy handling, place bag on cookie sheet during baking. Annette advises, "You can bake steak early in the day, then bake at 425 degrees F just before serving. The steak is out of this world."
Yields 6 servings.
Per Serving: 338 Calories; 15g Fat (40.8% calories from fat); 35g Protein; 14g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 654mg Sodium
Exchanges: 1 Grain (Starch); 4 1/2 Lean Meat; 1 1/2 Fat
Betty Ford’s Chinese Pepper Steak
2 pounds flank steak
2 tablespoons shortening
3 green bell peppers, cut into 1 1/2-inch pieces
1 package onion soup mix
2 tablespoons soy sauce
1/2 cup sherry
2 tablespoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
Cut steak lengthwise into 1/2-inch strips and then into 1-inch pieces.
Melt shortening in skillet and fry steak just long enough for it to change color. Remove meat and saut