                    *  Exported from  MasterCook II  *

                        "Licking' Good" Beef Steak

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak
   3      tablespoons   Oil
   4                    Lemon slices
   3      medium        Sliced onions
   2                    Cloves minced garlic
     1/2  cup           Flour
   1      can           Beef bouillon
   1      can           Beer
   3      tablespoons   Brown sugar
   1                    Tbspparsley flakes
   2      teaspoons     Thyme
                        Salt and pepper to taste
   1      ounce         To 8 oz cooked broad noodles -- or 2 cups cooked ric
                        GARNISH:
                        Green pepper slices -- fresh
                        and cherry tomatoes
                        Cut steak into serving size -- pieces. Brown on bot

   3      tablespoons   Oil to which you have added -- lemon slices.

Source: MAINBEEF.ZIP  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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                    *  Exported from  MasterCook II  *

                            ANGELA'S MILANESE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Garlic                           Meats
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Round Steak -- sliced thin
   1      each          Egg
     1/4  cup           Water
   1      cup           Plain bread crumbs
     1/4  cup           Olive oil
   6      each          Cloves fresh garlic
                        Pinch of salt
   2      each          Dried hot chile peppers
     1/2                Peel lemon -- cut into strips
   2                    Sprigs fresh Rosemary
   2      cans          8 oz. ea tomato sauce

Dip steak in egg which has been beatn with water.  Dredge meat in crumbs.
Pour olive oil into large skillet to 1/8 inch and heat until very hot.
Brown steak quickly in oil turning once, until golden, adding more oil if 
needed.  Remove from skillet and drain on paper towel.  Wipe out skillet 
and pour about 1/16 inch oil.  Heat to very hot.  Chop garlic with salt 
and add with chile peppers, lemon peel and rosemary to hot oil; saute 
briefly then add tomato sauce and meat.  Gently cover meat with sauce and 
simmer over low heat for at least 30 minutes.


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                    *  Exported from  MasterCook II  *

                        Baked Steak And Lima Beans

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Steak                            Vegetables
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Dry Lima Beans
   6      cups          Water
   4      each          Slices Bacon
   2      pounds        Round Steak (cutin 1"strips)
  18      ounces        (1 cn) Tomato Juice
   1      tablespoon    Packed Brown Sugar
     1/2  teaspoon      Salt -- Or To Taste
   1      teaspoon      Dry Mustard
     1/2  teaspoon      Black Pepper

Rinse beans; add 6 cups of water.  Bring to a boil; simmer 5 minutes.
Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour 
cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp.
Drain, reserve drippings.  Crumble bacon; set aside. Coat beef with flour. 
Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. 
Combine toamto juice, brown sugar, salt, peper and mustard. Pour over 
beans and beef mizture.  Bake covered in 325 degree F. oven til tender, 
about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated 
cheese to taste.


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                    *  Exported from  MasterCook II  *

                           BANGKOK BEEF BUNDLES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         top round steak -- cut into thin
                        strips
     1/4                soy sauce
   2      cloves        garlic -- mashed
     1/4  cup           lemon juice
   2      tablespoons   dark brown sugar
   2      tablespoons   peanut oil
   8      large         Chinese cabbage leaves
     1/2  cup           alfalfa sprouts
   4                    green onions -- minced
     1/4  cup           minced cilantro
   2      tablespoons   minced fresh mint leaves
                        THAI PEANUT SAUCE
   1      clove         garlic
   1                    Jalapeno pepper
   1      tablespoon    lemon juice
   3      tablespoons   soy sauce
   2      tablespoons   water
   2      tablespoons   peanut butter
   1      tablespoon    dark brown sugar

Combine beef, soy, garlic, lemon juice and sugar in a plastic bag. 
Refrigerate at least 4 hours or overnight.
Drain meat and discard marinade.  Heat oil in a wok or heavy skillet. 
Quickly stir-fry meat until browned.
Divide cooked meat among cabbage leaves.  Top with sprouts, onions, 
cilantro and mint.  Drizzle with Thai Peanut Sauce.  Roll up each leaf 
like a burrito, folding one end over beef and rolling cabbage around 
filling.  Pass extra sauce for dipping.  Makes
 4 servings.

Sauce: Puree garlic and Jalapeno in a blender or food processor.  Add 
remaining ingredients and process until smooth.

Posted in KitMail by doreen@mastnet.net (Doreen Howard).


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                    *  Exported from  MasterCook II  *

                           Barbecued Beef Roll

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Steak                            Beef
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Full Cut Round Steak *
     3/4  cup           Catsup
     1/3  cup           Chil Sauce
     1/4  cup           Brown Sugar
     1/4  cup           Wine Vinegar
   2      tablespoons   Steak Sauce
     1/2  teaspoon      Cumin
     1/2  teaspoon      Chili Powder
   1      teaspoon      Meat Tenderizer
     1/2  teaspoon      Salt
     1/2  teaspoon      Pepper
     3/4  cup           Shredded Cheddar Cheese
     1/4  cup           Whole Kernal Corn
     1/4  cup           Chopped Green Pepper
     1/4  cup           Chopped Pitted Ripe Olives
     1/2  cup           Unbleached All-purpose Flour
   3      tablespoons   Cooking Oil
     1/4  cup           Water
     1/4  cup           Shredded Cheddar Cheese
   2      tablespoons   Sliced Pitted Ripe Olives
   3      each          Tomato Roses
                        Green Pepper Slices

*     Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 
to 2 1/2 lbs.
~------------------------------------------------------
~----------------- Combine catsup, chili sauce, brown sugar, wine vinegar, 
steak sauce, cumin and chil powder in small saucepan; cook slowly 20 
minutes.
Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt 
and pepper and pound with mallet. Brush top of steak with 1/2 cup barbecue 
sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 
1/4 cup sliced ripe olives.
Beginning with long side, roll steak tightly and tie with string.
Dredge steak roll in flour, brown lightly in cooking oil in electric 
frying pan. Pour remaining barbecue sauce and water over steak. Cover 
tightly and cook slowly for 1 1/2 hours or until meat is tender.
During last 5 minutes of cooking time, remove strings and sprinkle top of 
meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives.
Place steak roll on warm serving platter.  Granish with tomato roses.
Place green pepper slices around roses for leaf effect. Serve remaining 
barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes, 
pare each with a very sharp knife, starting at the rounded top and 
conginuing in a circular manner around the tomato to obtain a strip of 
peel approximately 10 inches long and 1 inch wide.
(Pare off only the skin.) Wrap one end of one strip around tip of index 
finger.  Continue wrapping, forming the petals of a rose.
Gently lift tomato rose from finger tip to serving paltter.
Repeat for other roses.


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                    *  Exported from  MasterCook II  *

                             BARBECUED STEAKS

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Bar-B-Q                          Meats
                On The Grill

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Top round steak
   2      tablespoons   Lemon juice
   4      tablespoons   Mustard -- prepared

1. Pound steak on both sides with a wooden mallet or the edge of a heavy 
plate.

 2. Combine lemon juice and mustard and spread over both sides of steak. 
Allow to stand 4-5 hours at room temperature.

 3. Broil steaks about 4 inches above glowing coals on barbecue grill for 
4-5 minutes on each side, or until desired degree of doneness is achieved. 
You won't taste the lemon juice or mustard as such - just a very good and 
flavorful steak.


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                    *  Exported from  MasterCook II  *

                      Beef & Vegetables over Noodles

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        Round steak
   1      tablespoon    Olive oil
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
   2      cups          Broccoli
     1/2  pound         Mushroom
   1      each          Onion
   4      tablespoons   Beef broth
   3      tablespoons   Reduced fat Sour Cream
  12      ounces        Egg noodles

Trim steak of all visable fat and cut diagonally across grain into 1/2 
inch thick strips.  Use both stems and flowers of broccoli. Slice onion 
thinly.
Slice mushrooms.  Cook egg noodles (the BROAD noodles are best). Brown 
meat in oil in large nonstick skillet, 2 to 3 minutes. Add salt and 
pepper.
Remove meat.  Add broccoli, mushrooms and onion to skillet. Add broth as 
needed to prevent sticking, cook, stirring, 2 to 3 minutes. Return beef, 
heat through.  Remove from heat. Stir in sour cream. Serve over noodles.
Per serving: 522 calories, 34 g protein, 13 g fat, 67 g carbohydrate, :    
     391 mg sodium, 134 mg cholesterol. From Family Circle magazine, Feb. 
18, 1992 Posted by: Sheila Exner - March 1992  From: Nancy Vaine           
          Date: 07 Aug 95 National Low-Fat Cooking Echo.


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                    *  Exported from  MasterCook II  *

                        BEEF AND PEA POD STIR-FRY

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Beef top round steak
   3      tablespoons   Soy sauce
   2      tablespoons   Red wine vinegar
   1      tablespoon    Fresh ginger -- grated
   1                    Clove garlic -- minced
   3                    Green onions -- bias cut into
                        lengths
   2      tablespoons   Cold water
   4      teaspoons     Cornstarch
   1      package       Frozen pea pods (8 oz)
     1/2  cup           Cherry tomatoes -- quartered
     1/3  cup           Sliced water chestnuts -- drained (1/2 can)
                        Hot cooked rice (Optional)

Partially freeze beef and thinly slice across the grain into bite-size 
strips.

 For marinade, in a medium mixing bowl combine soy sauce, vinegar, ginger, 
and garlic.  Stir in the strips of beef.  Cover and let stand at room 
temperature for 30 minutes.  Drain meat and reserve marinade.

 Preheat a 10-inch microwave browning dish on High for 5 minutes. Add 
cooking oil and swirl to coat the dish.
Add the strips of beef. Micro-cook, uncovered, on High 2 for to 3 minutes 
until the meat is tender, stirring every minute.  Remove meat with a 
slotted spoon, reserving juices. Set meat aside.

 Combine reserved juices and reserved marinade in a measuring cup. Add 
water, if necessary, to equal 3/4 cup total.  Stir in green onions. Return 
mixture to the browning dish and cook, covered, on High until onions are 
crisp-tender, 1 to 2 minutes.  Stir together water and cornstarch and add 
to the green onion mixture.  Cook, uncovered, on High for 2 to 4 minutes 
or until thickened and bubbly, stirring every minute until slightly 
thickened, then every 30 seconds.

 Stir in the cooked meat, peapods, tomatoes, and water chestnuts. Cook, 
uncovered, on High for 2 to 4 minutes until heated through.  Serve over 
hot cooked rice, if desired.

 LOW CALORIE RECIPES; Summer 1988  Posted by Fred Peters.


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                    *  Exported from  MasterCook II  *

                               BEEF BOULASH

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   Vegetable Oil
   1      pound         Round Steak -- Cubed
   3                    Onions; Medium -- Chopped
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
     1/2  teaspoon      Garlic Salt
   1      teaspoon      Paprika
     1/4  teaspoon      Sugar
   2      cups          Water -- Hot
   1      tablespoon    Unbleached Flour
     1/4  cup           Water -- Cold
     1/2  cup           Cream -- Heavy

Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and 
brown well, approximately 10 minutes. Stir in onions; cook until soft.
Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend 
thoroughly.  Pour in hot water; cover and simmer gently about 1 1/2 hours.
In a small jar or container, shake or blend flour with cold water. Be sure 
to break up all lumps.  Add to meat about 7 minutes before the end of the 
cooking time. Stir constantly until sauce is thickened and bubbling. 
Remove from heat; stir in cream.  Serve with noodles, accompanied by a 
tomato salad if desired.


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                    *  Exported from  MasterCook II  *

                            BEEF BURGER MIGNON

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----FILETS-----
   1 1/2  pounds        Ground round steak -- ground
                        Twice
     1/2  cup           Soft bread crumbs
   3      tablespoons   Minced scallions
   2      tablespoons   Minced parsley
     1/8  teaspoon      Fresh ground pepper
   1      tablespoon    Worcestershire sauce
     1/4  cup           Beef bouillon
   6      tablespoons   Butter
   1      teaspoon      Seasoned salt
   6                    Mushroom caps -- for serving
                        -----SAUCE-----
     1/4  cup           Butter
     1/4  cup           Minced parsley
  10      milliliters   Garlic -- minced
     1/2  teaspoon      Lemon juice
     1/4  teaspoon      Crushed rosemary
     1/8  teaspoon      Salt
   2      tablespoons   Ketchup
     1/4  cup           Red wine
     1/2  cup           Beef bouillon
   6                    Toast points for serving
                        -----GARNISH-----
                        Onion ruffles
                        Carrot curls
                        Parsley

Combine all filet ingredients except butter and seasoned salt. Shape into 
six patties 1 1/2 inches thick.Press 1 teaspoon of the butter into center 
of each enclosing well.Wrap a strip of foil,1 1/2 inches 
wide,around,folding over ends to secure. Sprinkle both sides with seasoned 
salt.Chill while preparing mushrooms and sauce.

 Melt 1 tablespoon of butter in medium fry pan.Saute mushroom caps.Set 
aside.Wipe out pan for sauce.

 Make sauce by combining all ingredients and simmer 10 minutes, until 
slightly thickened.Keep warm.

 Heat remaining butter about 4 tablespoons in large heavy fry pan.Cook 
filets 3 to 3 1/2 minutes on each side,slightly pink in center.Remove foil 
strips.Place on toast points on serving plate.Spoon on sauce and top with 
mushroom caps.Garnish. Serves 6.


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                    *  Exported from  MasterCook II  *

                              Beef Burgundy

Recipe By     : 
Serving Size  : 6    Preparation Time :6:15
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      slices        bacon -- chopped
   2      pounds        sirloin tip or round steak -- cut into 1" cubes
     1/4  cup           flour
   1      teaspoon      slat
     1/2  teaspoon      seasoned salt
     1/4  teaspoon      marjoram
     1/4  teaspoon      thyme
     1/4  teaspoon      pepper
   1      clove         garlic -- minced
   1                    beef bouillon cubes -- crushed
   1      cup           burgundy wine
     1/4  pound         fresh mushrooms -- sliced
   2      tablespoons   cornstarch - optional

In large skillet or slow-cooking pot with browning unit, cook bacon 
several minutes.  Remove bacon and set aside.  Coat beef with flour and 
brown on all sides in bacon mixture.  Combine steak, bacon drippings, 
cooked bacon, seasonings, boullon, and Burgundy in slow-cooking pot. Cover 
and cook on low for 6 to 8 hours or until meat is tender.  Turn control to 
high.  Add mushrooms; cook on high 15 minutes.  To thicken sauce, if 
desired, add cornstarch (dissolved in 2 tbs. cold water) with mushrooms.


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                    *  Exported from  MasterCook II  *

                              BEEF CHOP SUEY

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Diabetic                         Meats
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Beef round steak
   1      tablespoon    Vegetable oil
   1      teaspoon      Sesame oil
   1      tablespoon    Low-sodium soy sauce
   3                    Celery stalk -- thinly sliced

   2      medium        Size onions -- sliced
   1      cup           Chicken broth
   2      cups          Bean sprouts -- rinsed

Trim any fat from steak and dice.  In a large non-stick skillet or wok, 
heat oils and stir-fry meat over high heat 1 minute.  Stir in soy sauce. 
Remove meat with a slotted spoon and keep warm.  Add celery, onions and 
broth to the skillet. Bring to a boil, reduce heat and cook 5 minutes. Add 
bean sprouts.  Cook 3 minutes more, then return meat and stir to heat. 
Serve with Confitti Rice and Sesame Spinach Salad. Food Exchange per 
serving: 3 MEAT EXCHANGE + 2 VEGETABLES EXCHANGE CAL: 243; CHO: 64mg; CAR: 
9g;  PRO: 28g; SOD:
200mg; FAT: 11g  Souce: Light & Easy Diabetes Cuisine by Betty Marks 
Brought to you and yours via Nancy O'Brion and her Meal-Master


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                    *  Exported from  MasterCook II  *

                              Beef Jerky #2

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak -- chuck steak or

   1      teaspoon      Onion salt
     1/2  teaspoon      Salt
     1/2  teaspoon      Garlic salt
     1/2  teaspoon      Lemon pepper
     1/2  teaspoon      Sausage seasoning
     1/2  teaspoon      Thyme
     1/2  teaspoon      Oregano
     1/2  teaspoon      Marjoram
     1/2  teaspoon      Basil

Fat grams    per serving:              Approx. Cook Time: 8 hrs Combine 
the spices in a dish. Cut the meat into strips less than 1/4 of an inch 
thick.
Remove ALL fat.  Sprinkle one side with the combined seasonings and beat 
with a meat hammer. Turn and repeat the seasoning and beating. Place the 
strips on a cookie sheet or other flat pan. Place in a 120 F oven for 4 
hrs. Turn and put back for another 4 hrs. Keep the oven door propped open 
for the entire time to allow the moisture to escape. With a gas oven, the 
pilot light may be enough to provide the heat. Store in a plastic bag. 
Also may be stored in a pillowcase. Do not store in a paper bag.

 ~+


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                    *  Exported from  MasterCook II  *

                              Beef Roll-ups

Recipe By     : Noreen
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Stuffing -- prepared
   1 1/2  pounds        Round steak -- thinly sliced
   2      tablespoons   Oil
   1      can           cream of mushroom soup

Cut steak into 6 pcs (4x6 inches); pound. Place sbout 1/4 cup stuffing 
near center of each piece of steak. Starting at narrow end, roll up. Tuck 
in ends; fasten with toothpicks. In skillet, brown roll- ups in oil; pour 
off fat. Stir in soup and water. Cover; cook over low heat 1 hour or until 
done. Stir occasionally.


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                    *  Exported from  MasterCook II  *

                  Beef Scallops with Fresh Tomato Sauce

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Meats                            Main Dish
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Beef top round steaks -- 1 lb
   1      tablespoon    Sugar
                        Ea -- cut about 1/4 inch t
   1 1/2  teaspoons     Salt
   5      medium        Tomatoes
   1      teaspoon      Basil
     1/4  cup           Salad oil
   1      tablespoon    Cornstarch
   2      tablespoons   Chopped green onions
                        On cutting board with meat ma


pound each beef top round steak to 1/8 inch thickness. Cut steaks into 
about 6"x 3" pieces.
In 3-quart saucepan over high heat, heat 3 inches water to boiling; add 
tomatoes; cook 30 seconds.  With slotted spoon, remove tomatoes to large 
bowl of cold water; remove from water and slip off skins; cut out stem 
end.  Chop 3 tomatoes; slice remaining 2 tomatoes; set aside.
In 12-inch skillet over medium-high heat, in hot salad oil, cook steak, a 
few pieces at a time, until browned on both sides, with pancake turner, 
removing pieces to warm platter as they brown; keep warm.
Reduce heat to medium.  To same skillet, add chopped tomatoes, green 
onions, sugar, salt and basil. In cup with spoon, mix cornstarch mixture 
into tomato mixture, and cook, stirring constantly, until mixture thickens 
and boils; cook 1 minute. Add sliced tomatoes; heat through.
Gently spoon tomato mixture over and around steaks.


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                    *  Exported from  MasterCook II  *

                        BEEF STEAK-POTATO SCALLOP

Recipe By     : HUBERT
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Beef round steak, 1 inch thick
                        Flour
   3      Tablespoons   Shortening
   3      small         Onions, thinly sliced
   3      Tablespoons   Flour
   1 1/2  teaspoons     Salt
     1/4  teaspoon      Pepper
          dash          Thyme
          dash          Garlic salt
   2      cups          Water
   3      medium        Potatoes, pared and thinly sliced
                        Salt
                        Paprika

     Heat oven to 350 degrees F.  Cut meat into 1-inch cubes; coat with 
flour.  Melt shortening in skillet; brown meat.  Add onions; cook and stir 

until onion is tender.  Pour into ungreased 2-quart casserole; sprinkle 
with 3 Tablespoons flour, 1 1/2 teaspoons salt, the pepper, thyme, and 
garlic salt.  Pour water over mixture.  Cover; bake 45 to 60 minutes or 
until meat is tender.  Increase oven tmeperature to 450 degrees F. Arrange 
potatoes on meat; sprinkle with salt and paprika.  Bake uncovered about 30 
minutes longer or until potatoes are tender.  Makes 4 to 6 servings.


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                    *  Exported from  MasterCook II  *

                      BEEF WITH CELERY AND MUSHROOMS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Oriental
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         Round steak -- sliced
   2      tablespoons   Soy sauce
   1      tablespoon    Wine
                        Salt
   1      small         Onion -- sliced
   3                    Celery stalks -- sliced

   1      cup           Fresh mushrooms -- sliced
   3      tablespoons   Water
   3      tablespoons   Oil

1. Slice beef. Marinate in soya sauce, wine and salt. Slice celery, onion 
and mushrooms. Assemble other ingredients.

 2. Heat oil in wok to smoking point. Stir fry beef and onion in it for 
about 3 minutes. Remove beef and onion to a platter. Add celery, mushrooms 
and 3 tablespoons water to wok. Stir fry until mushrooms are wilted. Cover 
wok about 2 minutes. Add beef back to wok, stir fry all ingredients about 
1 minute. Place all in platter.

 NOTE: If desired, a corn starch solution may be made to form gravy with 
this dish.


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                    *  Exported from  MasterCook II  *

                         BEEF WITH GREEN PEPPERS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Oriental
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Round steak -- sliced thinly

   2      cups          Round steak -- sliced thinly
   1      tablespoon    Soya sauce
   1      tablespoon    Wine
                        Salt
   2                    Green peppers -- coarsely
					
   2      tablespoons   Oil
   1      tablespoon    Corn starch -- dissolved in
     1/3  cup           Water
   4      tablespoons   Water

1. Carefully slice beef into thin bite size pieces, across the grain.
Marinate beef in soya sauce, wine, and salt. Prepare and shred green 
peppers.

 2. Place oil in wok and heat to smoking point. Quickly stir fry beef in 
it, no more than 3 minutes. Remove beef to a platter and reserve.

 3. Add green peppers to wok, also 4 tablespoons water. Stir fry green 
peppers about 3 minutes, uncovered, in wok.

 4. Add beef back into wok, stir up corn starch solution and pour into 
wok. Mix everything up. Gravy should be on the thin side. Place in 
platter.

 NOTE: If desired, 2 cloves of garlic could be minced and stir-fried along 
with beef to give dish a zestier taste.


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                    *  Exported from  MasterCook II  *

                    BEEF WITH TOMATO AND GREEN PEPPERS

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Beef                             Oriental
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Round steak
   2      tablespoons   Soya sauce
   1      tablespoon    Wine
                        Salt
   1                    Onion -- sliced thinly
   1                    Garlic clove -- minced
   3      tablespoons   Oil
   4                    Tomatoes -- cut in wedges
                        hot house tomatoes are -- used, add 2 tablespo
                        along with tomatoes -- at cooking time)
   1                    Green pepper -- coarse. sliced
   2      tablespoons   Sugar
   1 1/2  tablespoons   Corn starch -- dissolved in
     1/2  cup           Water

1. Carefully slice beef into thin bite size pieces about 1x1". Be sure you 
slice beef across the grain, otherwise the beef will become tough after 
cooking. Marinate meat in soya sauce, wine, salt for a few minutes. In the 
meantime slice tomatoes, green peppers, onion; mince garlic. Make up corn 
starch solution. Have sugar on hand.

 2. Heat oil up in wok until smoking. Stir fry beef quickly in it for no 
longer than 3 minutes. Remove beef to a platter. Reserve. (If beef is 
allowed to remain cooking in wok with other ingredients, it will become 
hard and tough.)  3. Add green peppers and tomatoes to wok. Add sugar, 
cook tomatoes down until juice forms in bottom of wok (about 3-5 minutes 
cooking time).

 4. Add beef back into wok. Stir all ingredients up so that it is mixed. 
Add corn starch solution, cook 1 minute. Shut burner off, serve dish 
immediately.


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                    *  Exported from  MasterCook II  *

                          Beef-Mushroom Stir-Fry

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Beef top round steaks
     1/3  cup           Water
   3      teaspoons     Low sodium soy sauce
   2      teaspoons     Cornstarch
     1/2  teaspoon      Low-sodium beef bouillon -- powder
   2      teaspoons     Puritan Oil -- divided
   1      cup           Green onions including tops -- sliced
   1                    Red bell pepper -- or green
                        pepper -- cut into thin

   1                    Garlic clove -- minced
   1 1/2                Cs sliced fresh mushrooms
   8      ounces        Water chestnuts -- drained
   6      ounces        Frozen snow peas -- thawed
   2                    Cs cooked rice, hot -- cooked
                        salt -- fat

together into mixingbowl. Stir in pecans. Using rubber spatula, gradually 
4.  Place dish in roasting pan.  Add hot water to pan to come halfway up 
FAVORITE RECIPES  On  03-01-93 (15:31) Prepare topping: Stir brown sugar, 
cinnamon and flour intosmall bowl. Add Arrange sliced apples in a 9" pie 
plate.  Combine sugar, cornstarch, powder. Stir in nuts.

 Bake in 350 degree F. oven 35 to 40 minutes or until done. Melt the 
remaining margarine. with non-stick coating and set aside. In a large 
mixing bowl combine one of the many cooked starch pastes one finds in 
Brazil. For best results, Combine all ingredients and toss well.
:  in pickling and preserves- lightly in fish sauces. Good in baked goods 
cheese, add meat toppings, then cover with mozzarella/parmesan mixture of  
grill over medium, indirect heat about 30 to 35 minutes or until chicken 
is tossing the sauce with the pasta. onions, garlic, parsley, salt and 
pepper.
Add the clams just before  From: Diane Lazarus                   Date: 05 
Oct 95 wire cake rakes to cool for a few minutes, then loosen the layers 
by A 124 IU Vitamin C 14 mg Alcohol 0 g


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                    *  Exported from  MasterCook II  *

                         BEEFSTEAK AND KIDNEY PIE

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Meats                            Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      small         Veal or Baby Beef Kidneys
   1 1/2  pounds        Rump or Round Steak (to be -- cut into 1" pieces
   1      cup           Claret or other Dry Red Wine
   2                    Onions, 1 sliced -- 1 diced
   2                    Bay Leaves
     1/2  cup           Parsley -- chopped
     1/2  cup           Celery -- chopped (including
                        leafy tops)
   1      cup           Mushrooms -- sliced
                        Suet or Bacon Drippings
                        Flour for dredging and -- thickening
   1      pint          Hot Water
                        Salt
   1      teaspoon      Coarse Black Pepper
   1      teaspoon      Marjoram
                        Pastry of puff-paste -- pie
          or            biscuit dough (to -- cover casserole)

Separate the kidneys with a sharp knife, discarding all gristly portions 
and fat.  Sprinkle with salt.  Cover with claret, add bay leaves, sliced 
onion, pepper.  Let it marinate 2 hours.
Pound the steak with flour, and cut into 1" pieces.  Brown suet or heat 
bacon drippings in iron skillet.  Then add diced onion and cook until 
clear; remove onion from skillet.
Over medium heat, brown steak well.  Next drain the kidneys, reserving the 
marinade; dredge with flour, and brown, stirring carefully. Add 1 pt or 
less or hot water, stir well, add chopped celery and parsley, and 
marjoram.
Mix all well, and transfer to the casserole from which you intend to serve 
the pie.  Strain into it the marinade.  Cover with a tight lid, and bake 
at 325øF for about 1 hour.
Remove from oven.  Brown the mushrooms in bacon drippings, and if they 
need thickening, thicken with flour mixed in cold water and stirred 
carefully to avoid lumps.  Add the mushrooms to the casserole mixture.
Cover with a crust of puff-paste, pie crust, or biscuit dough, and return 
to 400øF oven, and bake until brown, about 20 to 30 minutes.  Serve at 
once.

 Source:  The First Ladies Cookbook - 1969 . Chapter on George & Marsha 
Washington  Posted by: Sandy May  11/93


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                    *  Exported from  MasterCook II  *

                  Berghoff Ragout (Ragout a la Berghof)

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Meats                            German
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Butter
   3 1/2  pounds        Round Steak -- Bonless *
   1      cup           Onion -- Chopped
   1 1/2  cups          Green Bell Pepper -- Chopped
   1      pound         Mushrooms -- Sliced
     1/2  cup           Unbleached Flour
   2      cups          Beef Broth -- Canned/Homemade
   1      cup           White Wine -- Dry
   1      teaspoon      Salt
   1      teaspoon      Worcestershire Sauce
                        Tabasco Sauce -- To Taste

*  Round steak should be cut into thin strips.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ 
Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat. 
Remove browned meat. In remaining butter, saute onion for 2 minutes. Add 
green bell pepper and mushrooms.  Cook an additional 3 minutes. Melt 1/4 
cup butter and add flour. Slowly add beef broth; cook until thickened. 
Stir in wine and seasonings.
Add meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour, 
until meat is tender. Serve with buttered noodles or dumplings.


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                    *  Exported from  MasterCook II  *

                 Bistec De Palomilla (Cuban Fried Steak)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      each          Top round steaks -- 4 to 6
                        each
   2      each          Cloves garlic -- finely

                        Juice of 2 limes
                        Salt and freshly ground -- black pepper to tast
   3      each          To 4 tablespoons pure -- Spanish olive oil or
                        butter
   1      medium        Onion -- finely chopped by
					
   3      tablespoons   Fresh parsley -- finely
          by            hand
   1      pound         The steaks on both sides -- using a mallet, unti
					

1.  Slice meat thin. Season with garlic, lime juice, salt, and pepper, and 
allow to marinate at least 1 hour, refrigerated.

 2. Remove the steaks from the marinade and pat dry. In a large frying 
pan, heat the oil over medium heat until very hot, and brown each steak 
for 2 to 3 minutes on each side.

 3. Transfer the steaks to a serving platter and keep warm. Add the 
marinade and onion to the pan and cook until the onion is slightly wilted, 
3 to 4 minutes. Garnish the steaks with the onion and parsley and serve 
immediately. Makes 6 servings Mary Urrutia Randelman "Memories of a Cuban 
Kitchen" (Macmillan, 1992) BISTEC DE PALOMILLA Cuban Fried Steak


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                    *  Exported from  MasterCook II  *

                               Braciole Il

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    (2 to 2-1/2 lb) round steak -- butterflied
   1                    Lemon's grated rind
                        Salt and pepper
   2 1/2  teaspoons     Oregano
     1/4  pound         Prosciutto -- thinly sliced
   2      cups          Bread crumbs
     1/4  pound         Parmigiano-reggiano
                        Cheese -- grated
     1/2  cup           Chopped parsely
     1/2  teaspoon      Rosemary
     1/2  cup           Flour
     1/4  cup           Olive oil
   4                    Cl Garlic -- finely chopped
   1                    Sm Onion -- diced
     1/2  cup           Dry red wine
   2      cups          Chopped -- canned pear
                        Tomatoes with their juice

PIKE STREET, SEATTLE WINE: BAROLO, CAVALOTTO, 1971 1.Open the butterflied 
steak and, with waxed paper covering it, pound evenly with a meat mallet 
until approximately 1/4 inch thick. Rub the lemon rind, salt, pepper, and 
1-1/2 Tsp. oregano into the meat. 2.Lay the prosciutto slices evenly on 
the steak. Sprinkle the bread crumbs, grated Parmesan, & parsley evenly 
over the prosciutto slices. Roll the braciole tightly, taking care while 
rolling to tuck in both ends so as to hold in the filling while cooking. 
Tie the roll with strings at 1-1/2 to 2 in. intervals. 3.Rub the rosemary 
between your palms to break it up. Season the flour with the rosemary, 
remaining oregano, and salt and pepper. Rub this mixture onto the surface 
of the beef roll. 4.In a pan large enough to hold the roll, heat the olive 
oil over moderately high heat. Add the beef roll, turning to brown the 
entire sur- face. 5.Add the garlic and onion and cook until the garlic 
begins to turn golden brown.

 Add the wine and cook for one minute. 6.Add the tomatoes with their juice 
and salt & pepper to taste. Cover the pan and simmer over low heat for 1 
to 1-1/2 hours or until very tender when pierced with a fork. If liquid 
app- ears to be diminishing during the cooking, splash a bit more wine 
into the pan. 7.Remove from pan & place on a heated platter. Remove the 
strings, cut into 1/2 in. thick sli- ces, pour the tomato mixture over the 
slices and serve. Note: If serving cold, place the braciole on a platter, 
pour the sauce over it, cover tightly with plastic wrap or foil, and 
refrigerate.
Before serving, bring to room temperature, remove the strings, and cut 
into slices as mentioned previously. The slices can be served on a bed of 
lettuce, accompanied by freshly baked bread.


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                    *  Exported from  MasterCook II  *

                    BRAISED BEEF WITH BRANDY & MUSTARD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Low-Cal
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Olive oil
   1 1/4  pounds        Bottom round steak -- trimmed
          of            fat and membrane
     1/2  cup           Brandy
   2      cups          Defatted beef stock
   2      tablespoons   Coarse-grained mustard
   2      tablespoons   Provence-style or Dijon -- mustard
   1                    Bay leaf
   4                    Shallots -- peeled and thinly
                        sliced
   4                    Sun dried tomatoes (not oil -- packed), cut into sl
   3      large         Garlic cloves -- peeled and
                        thinly sliced
   6                    Juniper berries
                        Freshly ground black pepper -- to taste

Preheat oven to 325 degrees. In a Dutch oven or deep skillet, heat oil 
over medium heat.  Add meat and brown on all sides.  Transfer to a plate 
lined with paper towels and drain off all the fat in the pan.  Return the 
pan to the heat and immediately add brandy, stirring to scrape up any 
browned bits in the bottom.  Cook until the brandy is reduced to a syrupy 
glaze.  Stir in stock, mustards, shallots, sun dried tomatoes, garlic, 
juniper berries and bay leaf and bring to a boil.  Return meat to the pan, 
cover tightly and place in the oven.  Bake, turning the meat every 30 
minutes, for 1 1/2 to 2 hours, or until very tender.  Remove bay leaf and 
season the sauce with pepper.  Cut the meat into thin slices, arrange on 
platter and spoon the sauce over.  Serves 4.
Calories: 350 per serving; Protein: 38 grams; Fat: 8 grams; Carbohydrate:
14 grams; Sodium: 679 milligrams; Cholesterol: 90 milligrams.


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                    *  Exported from  MasterCook II  *

                              BURGUNDY BEEF

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Main Dish                        Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Beef round steak -- 1 in thick
     1/4  cup           Shortening or bacon fat
   5      large         Onions -- sliced
   1      pound         Mushrooms -- sliced
   3      tablespoons   All-purpose flour
   2      teaspoons     Marjoram leaves -- chopped
          Or            
     1/4  teaspoon      Dried marjoram leaves
   1      teaspoon      Thyme leaves -- chopped
          Or            
     1/4  teaspoon      Dried thyme leaves
   2      teaspoons     Salt
     1/4  teaspoon      Pepper
   1      cup           Beef broth
   2      cups          Red Burgundy or red wine

Cut beef into 1-inch cubes.  Heat shortening in 4-quart Dutch oven until 
melted.  Cook beef in shortening over medium heat until brown and liquid 
has evaporated; remove.  Cook and stir onions and mushrooms in Dutch oven 
until onions are tender, adding shortening if necessary.  Remove mushrooms 
and onions; cover and refrigerate.
Return beef to Dutch oven; sprinkle with flour, marjoram, thyme, salt and 
pepper.  Stir in broth and Burgundy.  Heat to boiling; reduce heat.  Cover 
and simmer about 1 1/4 hours or until beef is tender (Liquid should just 
cover beef).  If necessary, stir in additional broth and Burgundy (1 part 
broth to 2 parts Burgundy).  Add mushrooms and onions.  Heat through, 
stirring occasionally.  Serve over noodles if desired.


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                    *  Exported from  MasterCook II  *

                           Burgundy Style Beef

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Marinade
                Main Dish                        Entertain

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak
                        Salt and pepper to taste
   3      each          Onions
   2      each          Garlic cloves
     1/8  teaspoon      Thyme
   1      each          Bay leaf
   1      teaspoon      Parsley
   2      each          Strips lemon peel
   1 1/4  cups          Burgundy
   4      tablespoons   Oil
   3      each          Slices bacon
   2      tablespoons   Flour
     2/3  cup           Beef stock
   6      ounces        Mushrooms

Cut  the meat into neat,  fairly large cubes and put into a dish. Add salt 
and  pepper to taste.   Peel and slice the onions and garlic very thinly, 
sprinkle 1/3 of the onions and the garlic over the meat, and add the 
thyme, bay leaf,  and parsley.   Add the lemon peel and wine with about 
1/4 of the oil.
Leave the meat to marinate for at least 2 hours, turning occasionally. Cut 
 any rind from the bacon and dice it. Heat the remaining oil in a heavy 
pan and gently fry the rest of the onions and the bacon until just golden. 
Lift  the meat from the marinade with a perforated spoon or strain the 
liquid from the meat, retaining the liquid. Toss the meat in the flour 
then fry for several minutes with the bacon and onions. Strain the wine 
marinade into the pan,  stir well to blend, add the beef stock with a 
little more salt and pepper, bring to a boil, lower the heat and cover the 
pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is very 
tender, adding the mushrooms in the last 5-10 minutes.


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                    *  Exported from  MasterCook II  *

                       BUTTERMILK MARINATED KABOBS

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----MARINADE-----
   2      tablespoons   Firmly packed brown sugar
   2      tablespoons   Fresh lemon juice
   1      tablespoon    Worcestershire sauce
   1      teaspoon      Salt
     1/2  teaspoon      Dried basil
     1/2  teaspoon      Dried majoram
   2      cups          Buttermilk
                        -----KABOBS-----
   2      pounds        Round steak -- approx 1" thick
                        Cut into 2"squares (24 piece
   3      each          Medium onions -- cut into 8 pi
  24      each          1" thick slices of zucchini
  12      each          Cherry tomatoes
   6      each          Large mushrooms -- halved

FOR MARINADE: Combine brown sugar, lemon juice, Worcestershire sauce, 
salt, and herbs.  Stir in buttermilk.  Add meat; cover and marinate in 
refrigerator a minimum of 12 hours.
FOR KABOBS: Parboil onions in boiling salted water to cover, 6-8 minutes; 
rinse with cold water and drain.
TO ASSEMBLE: Alternate pieces of meat with onions, zucchini, tomatoes, and 
mushrooms on each skewer.  Grill over hot coals until meat reaches desired 
degree of doneness.  Baste frequently with marinade.  Allow approximately 
15 minutes for medium cooked meat. Makes 8 kabobs.
From Massachusetts Dairy Sampler by Massachusetts Dairy Industry


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                    *  Exported from  MasterCook II  *

                               CARNE ASADA

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Spices
                Condiments                       Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Top Round Steak Or Boneless -- Chuck Steak, Cut 1 1
                        Thick
                        -----MARINADE-----
     1/4  cup           Red Wine Vinegar
   2      tablespoons   Oil
   1      teaspoon      Sage Leaves
   1      teaspoon      Summer Savory
     1/2  teaspoon      Salt
     1/2  teaspoon      Dry Mustard
     1/2  teaspoon      Paprika
                        -----BASTING SAUCE-----
   2      tablespoons   Steak Sauce
  12                    Flour Tortillas -- 5 to 8
                        Inches In Diameter
   2      medium        Onions -- Sliced Paper Thin Or
                        Chopped
   4      ounces        Whole Green Chilies -- Cut
                        Into Strips
                        Softened Butter Or Margarine
                        Salsa
                        Guacamole

Place steak in plastic bag or non-metal baking dish.  In small bowl, 
combine marinade ingredients.  Pour over steak, turning to coat.  Seal bag 
or cover dish; marinate at least 6 hours or overnight in refrigerator, 
turning once or twice.

 When ready to barbecue, drain meat, reserving marinade by placing in 
small saucepan.  Add steak sauce to marinade; blend well.  Heat on grill. 
Place steak 4 to 6 inches from medium-hot coals.  Cook 30 to 40 minutes, 
turning once, or until desired doneness, brushing occasionally with 
marinade.
Meanwhile, heat foil-wrapped tortillas on grill until thoroughly heated 
and steaming, wrap in cloth napkin or towel to keep warm.

 To serve, cut steak across grain into thin slices.  Spoon any remaining 
marinade over slices.  Arrange steak, warmed tortillas, onions, chilies, 
butter, salsa and guacamole on a large platter.  Spread butter on 
tortilla; top with meat and any combination of vegetables or sauce.  Roll 
up to eat.

 Note:  Be sure to heat basting sauce thoroughly to ensure safety for use 
as a sauce at the table.


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                    *  Exported from  MasterCook II  *

                Carne Gisada Con Papas (Meat and Potatoes)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Round Steak -- 1/2" Thick
   2      pounds        Potatoes
   8      ounces        Tomato Sauce
   1 1/2  teaspoons     Salt
     1/2  teaspoon      Ground Pepper
     1/2  teaspoon      Ground Cumin
   1      each          Large Clove Garlic -- Smashed
                        Water

Cut round steak into cubes and brown in shortening in heavy skillet or 
Dutch oven.  Peel and cube potatoes (approximately in 1/2-inch cubes). 
Once meat is slight browned add potatoes and continue to brown. (Don't 
worry if it sticks to the bottom of the skillet.  Add tomato sauce, salt, 
pepper, cumin powder and garlic.  Add Approcimately ONE cup of water and 
simmer until meat and potatoes are tender. Potatoes will thicken sauce.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                CARNE GISADA CON PAPAS - MEAT AND POTATOES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                          Beef
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Round Steak -- 1/2" Thick
   2      pounds        Potatoes
   8      ounces        Tomato Sauce
   1 1/2  teaspoons     Salt
     1/2  teaspoon      Ground Pepper
     1/2  teaspoon      Ground Cumin
   1                    Large Clove Garlic -- Smashed
                        Water

Cut round steak into cubes and brown in shortening in heavy skillet or 
Dutch oven.  Peel and cube potatoes (approximately in 1/2-inch cubes). 
Once meat is slight browned add potatoes and continue to brown.  (Don't 
worry if it sticks to the bottom of the skillet.  Add tomato sauce, salt, 
pepper, cumin powder and garlic.  Add approximately one cup of water and 
simmer until meat and potatoes are tender.  Potatoes will thicken sauce.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                              Carne Guisada

Recipe By     : RosemaryNJ
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef                             Main Dish
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        round steak, trimmed -- cubed
   2      tbsps         vegetable oil
   1      tbsp          flour
   2      tbsps         chopped
   2      tbsps         chopped green pepper
   2      tbsps         chopped tomato
   1      to 2          cloves garlic -- minced
  10      ounce can     tomatoes and green chiles -- undrained
   8      ounce can     tomato sauce
     1/4  cup           water
   1      1 1/2 tsps    ground cumin
                        Salt and pepper -- to taste

Cook steak in oil in a heavy skillet over medium-high heat, stirring
constantly, until browned.   Sprinkle with flour and stir well.  Add onion
and remaining ingredients.  Bring to a boil over medium hear; reduce heat 
and
simmer, uncovered, 40 minutes or until meat is tender and sauce is thick.
Serve in flour tortillas or over hot cooked rice.
I have served it both ways and it is delicious both ways.


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NOTES : From the 1993 Southern Living Annual Recipes.

                    *  Exported from  MasterCook II  *

                  Cauliflower with beef "Sichuan Style"

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Main Dish
                Meats                            Hot
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Round Steak -- *
   5      each          Nami black mushrooms
   2      each          Carrots -- Medium
   2      cups          Cauliflower
   3      each          Green Onions -- minced
     1/2  teaspoon      Ginger; fresh -- minced
   2      each          Cloves Garlic -- minced
     1/2  teaspoon      Szechuan Peppercorns -- crushe
   3      tablespoons   Peanut Oil
                        -----MARINADE-----
     1/4  cup           Soy Sauce -- thin
     1/4  cup           Dry Sherry
                        -----SAUCE-----
   1      cup           Chicken Stock
   1      teaspoon      Lan Chi black bean paste wit
                        Dashes of Chinkiang black vi
                        Drops Sesame Oil
   1      each          Cornstarch Paste -- **
                        -----S-----
     1/2  cup           Carrot Stock -- reserved
     1/4  cup           Marinade
     1/4  cup           Mushroom soaking liquid

*     cut in 1/2 inch cubes. ** make into a thin paste.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+++++++++++++++++++ Combine soy and sherry for marinade.  Marinate steak 
pieces for 1 hour. Massage meat in marinade to aid tenderizing; drain, 
reserving marinade. Wash and soak mushrooms for 1 hour; drain, reserving 
soaking liquid, thinly slice.  Wash, peel and roll-cut carrots.
(Roll-cut means slicing on a slight bias in 1" lengths but turning the 
carrot a quarter tur (90 degrees) between slices. Wash cauliflower, trim 
off thick part of stems, and either break or cut florets into pieces about 
the size of the carrot pieces. Parboil carrots in boiling stock for about 
3 minutes or until just beginnin to soften. Reserve carrots and stock. 
Stir-frying:  Heat peanut oil in hot wok.  When oil just begins to smoke, 
add drained steak cubes; stir-fry briskly for 1 minute until meat begins 
to lose pinkness.
Don't overcook meat or it will be tough. Remove to holding plate.
Swirl remaining oil into wok. Add ginger, garlic and peppercorns; stir-fry 
15 seconds.  Add cauliflower and mushrooms; stir-fry 1 minute. Add 
specified amounts of liquids generated during preparation: reserved carrot 
stock, marinade, and mushroom soaking liquid; bring to boil. Cover wok; 
reduce heat to medium, and simmer 3 minutes. Remove lid; turn heat to 
high. When sauce boils again, add carrots and beef. Mix together. Splash 
vinegar down sides of wok.
Push ingredients out of sauce, thicken with thin cornstarch paste.
Sauce should be a light gravy. Add seasame oil. Toss in green onion.
Serve.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                  CAULIFLOWER WITH BEEF "SZECHWAN STYLE"

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Round steak -- *
   5                    Nami black mushrooms
   2                    Carrots -- medium
   2      cups          Cauliflower
   3                    Green onions -- minced
     1/2  teaspoon      Ginger; fresh -- minced
   2                    Cloves garlic -- minced
     1/2  teaspoon      Szechuan peppercorns -- crushe
   3      tablespoons   Peanut oil -- ---------marinade---
     1/4  cup           Soy sauce -- thin
     1/4  cup           Dry sherry -- ----------sauce-----
   1      cup           Chicken stock
   1      teaspoon      Lan chi black bean paste wit
                        Dashes of chinkiang black vi
                        Drops sesame oil
   1                    Cornstarch paste -- **

     1/2  cup           Carrot stock -- reserved
     1/4  cup           Marinade
     1/4  cup           Mushroom soaking liquid

*     cut in 1/2 inch cubes. **    make into a thin paste.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
+++++ Combine soy and sherry for marinade.  Marinate steak pieces for 1 
hour.  Massage meat in marinade to aid tenderizing; drain, reserving 
marinade.  Wash and soak mushrooms for 1 hour; drain, reserving soaking 
liquid, thinly slice.  Wash, peel and roll-cut carrots. (Roll-cut means 
slicing on a slight bias in 1" lengths but turning the carrot a quarter 
tur (90 degrees) between slices. Wash cauliflower, trim off thick part of 
stems, and either break or cut florets into pieces about the size of the 
carrot pieces. Parboil carrots in boiling stock for about 3 minutes or 
until just beginnin to soften.  Reserve carrots and stock. Stir-frying:
Heat peanut oil in hot wok.  When oil just begins to smoke, add drained 
steak cubes; stir-fry briskly for 1 minute until meat begins to lose 
pinkness.  Don't overcook meat or it will be tough. Remove to holding 
plate. Swirl remaining oil into wok.
Add ginger, garlic and peppercorns; stir-fry 15 seconds.  Add cauliflower 
and mushrooms; stir-fry 1 minute.  Add specified amounts of liquids 
generated during preparation:  reserved carrot stock, marinade, and 
mushroom soaking liquid; bring to boil.  Cover wok; reduce heat to medium, 
and simmer 3 minutes. Remove lid; turn heat to high. When sauce boils 
again, add carrots and beef.  Mix together. Splash vinegar down sides of 
wok.  Push ingredients out of sauce, thicken with thin cornstarch paste.
Sauce should be a light gravy. Add seasame oil. Toss in green onion. 
Serve.


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                    *  Exported from  MasterCook II  *

                        CHICKEN FRIED ROUND STEAK

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak -- 1/2" thick
   2                    Beaten eggs
   2      tablespoons   Milk
   2      cups          Cracker crumbs
     1/4  cup           Shortening
                        Salt
                        Pepper

Cut steak into serving pieces.Pound steak thoroughly.Mix eggs and milk.Dip 
meat into egg mixture,then into cracker crumbs. Brown,slowly,on both sides 
in hot shortening.Season with salt and pepper to taste.Cover,tightly,cook 
over very low heat 45 to 60 minutes or until tender.Serve with South Gravy 
over steaks.Makes 6 servings.


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                    *  Exported from  MasterCook II  *

                      CHICKEN FRIED STEAK AND GRAVY

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----STEAK-----
   4      pounds        Round Steak -- 1/2-inch Thick
   1      cup           Milk
   1      cup           Flour -- unbleached
     1/4  teaspoon      Black Pepper
     1/4  teaspoon      Salt
                        Milk
                        -----GRAVY-----
   4      tablespoons   :Fat
   4      tablespoons   Flour -- unbleached
   1      quart         Milk

Tenderize round steak. Dip in milk & then flour, salt & pepper to taste.
Fry in deep fat at approcimately 375 Degrees F. until golden brown. After 
steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. Stir 
until smooth. Add 1 qt milk. Stir & cook until thickened for steak gravy.
From New Mexcio bbs... Enjoy! Kevin Wilson MHDT47A


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                    *  Exported from  MasterCook II  *

                        Chicken Fried Steak No. 1

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Beef
                American

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Round steak
   2      each          Eggs
                        Salt & pepper
                        Flour
                        Meat tenderizer

~Cut the round steak into slightly small portions and beat with a mallet 
or back of a knife until thin and all ratty looking. -Beat the eggs with a 
little water. ~Mix the flour, salt, pepper, and about 1 1/2 t of 
tenderizer together. -Dredge the meat through the eggs and then in the 
flour mixture. -Fry on medium-high heat in oil and butter. Be careful that 
it doesn't stick to the bottom of the pan too bad. As you cook, sprinkle 
little bits of the flour mix in the pan so that you get a lot of good 
drippings you'll use that for the gravy.
When the meat is cooked through, drain on paper towels while you make the 
gravy. -Milk Gravy drain most all of the oil out of the pan, and add about 
 1/2 stick of butter or marg. -Stir around good over medium low heat to 
scrape all the drippings off the bottom of the pan.
~Sprinkle some more of the flour mix into the pan until you almost have a 
roux. -Add milk a little bit at a time, stirring real well with a flat 
spatula to get it all mixed up. When desired consistency, remove from heat 
and serve with the steak. -Try serving with Black-eyed peas and lots of 
mashed potatoes or  rice.
YUMM!!!!


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                    *  Exported from  MasterCook II  *

                        Chicken Fried Steak No. 3

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Beef
                American

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Round steak -- tenderized
   1      each          Egg
                        Crackers -- saltine crushed
                        Oil

~Cut steak into serving size pieces. -Beat an egg and dip pieces into egg. 
-Crush saltine crackers to a fine mixture and dip egg covered meat into 
it. -Pan fry in a small amount of oil at medium. heat until golden brown. 
-Then turn on other side and do the same. ~After second side is done 
browning, reduce heat to low and cover for about 20 min.
~Before removing from pan increase heat and remove lid (To help reduce 
moisture) for a few minutes. -All done, then pepper to taste.
No salt needed it's already in the crackers. Enjoy!


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                    *  Exported from  MasterCook II  *

                              Chili Primero

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Jim Vorheis
   1      pound         Smoked bacon -- cut into
                        pieces
   4      pounds        Round steak -- cut into
                        cubes
  56      ounces        Canned tomatoes
  15      ounces        Can tomato sauce
   6      ounces        Can tomato paste
   7      ounces        Can diced green chilies
   2      tablespoons   Diced jalapeno peppers -- (optional)
   4      ounces        Can diced, pickled cactus -- drained (optional)
   2      cups          Chopped onions
   2      cups          Chopped green bell pepper
   1      cup           Minced fresh parsley
   2      teaspoons     Ground coriander
   3                    Cloves garlic -- minced
   8      teaspoons     Ground cumin
   1      teaspoon      Cayenne pepper
     1/4  teaspoon      Dried oregano
     1/4  teaspoon      Paprika
   2      teaspoons     Salt
   1      teaspoon      Freshly ground black pepper
   1      tablespoon    Fresh lemon juice
   2      tablespoons   Mild chili powder
     1/2  teaspoon      Medium-hot chili powder
     1/2  cup           Masa harina (corn flour)
                        Garnish:
                        Sour cream
                        Shredded Cheddar cheese
                        Shredded Monterey Jack -- cheese

In large skillet, brown bacon; drain and set aside, reserving grease. In 
same skillet, brown round steak.  Put browned round steak and bacon pieces 
in large stockpot.  Stir in tomatoes with liquid, tomato sauce, tomato 
paste, green chilies, jalapenos and cactus. Heat to simmering. In same 
skillet, saute onions in 1/2 reserved bacon grease until transparent. Add 
to stockpot. Repeat with green peppers. Stir in parsley, coriander, 
garlic, cumin, cayenne pepper, oregano, paprika, salt, pepper, lemon juice 
and chili powders.  Cook over low heat for 1 hour, stirring occasionally 
to prevent sticking.  Sprinkle masa harina over soup and stir. Simmer 
covered for 4 hours.  Garnish each serving with sour cream and shredded 
cheese.

 Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis


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                    *  Exported from  MasterCook II  *

                               CHILI STEAK

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Tex-Mex                          Chili
                Steak

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Rump or round steak -- 1 inch
   1      teaspoon      Salt
     1/2  teaspoon      Pepper
   2      each          Cl Garlic -- crushed
   3      tablespoons   Shortening
     1/2  cup           Green pepper -- chopped
     1/2  cup           Onion -- chopped
   1 1/2  cups          Texas red or original san an
     1/2  cup           Strong black coffee

Fat grams    per serving:              Approx. Cook Time: 1 hr Cut steak 
into six servings. Mix salt, pepper, and crushed garlic; season both sides 
of steak with mixture. Let stand in a dish (glass or pottery) for about 1 
hour. Pat steaks dry and fry in the shortening until browned, turning 
once. Remove from pan. Cook green pepper and onion in pan until soft; add 
chili and coffee. Return steaks to pan ; bring to a boil. Reduce 
temperature, cover and cook 45 minutes. Serve with rice. Makes 6 servings.
There's a lot of good things that chili goes with, or on, or in. Like 
tortillas. Tamales. Sourdough bakin's. Cornbread. Beer bread. Texas Toast. 
Eggs. Hash. Ground beef. Steak.
And you can fancy up chili with opnions, green peppers, tomatoes, avocado 
or guacamole, and different kinds of cheese.
You get the idea. chili's not only one of the best eatin' ideas there ever 
was, but one of the best for satisfying all kinds of tastes. From "Famous 
Chile Recipes from Marlboro Country".


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                    *  Exported from  MasterCook II  *

                            CHINA PEPPER STEAK

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Oriental                         Steak

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Round steak
   2      each          Green pepper -- sliced
   2      each          Tomatoes -- quartered
   4      each          Onions -- chopped
   4      tablespoons   Soy sauce
   1      cup           Bean sprout
     1/4  cup           Butter
     1/2  teaspoon      Sugar
     1/2  teaspoon      Cornstarch
   1      each          Garlic -- clove minced
     1/4  teaspoon      Pepper
     1/2  teaspoon      Salt
   2      tablespoons   Water

Slice steak thinly in short cross- wise pieces.  Heat butter in skillet 
and add garlic, salt and pepper. Add beef and brown on both sides.
Add soy sauce and sugar; cover and simmer for 5 minutes.  Add rinsed 
sprouts, tomatoes and green peppers; cover and simmer 5 minutes.
Dissolve corn starch in water and stir in. Stir until sauce thickens.
Sprinkle with onions and serve on rice.


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                    *  Exported from  MasterCook II  *

                          CHINESE BEEF AND BEANS

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Round steak
   1                    Envelope French's brown
                        Gravy mix
   1      tablespoon    Soy sauce
   1      teaspoon      Sugar
     1/8  teaspoon      Ground ginger
   3      tablespoons   Salad oil
   1      package       Frozen French style green
                        Beans 10 oz.
     2/3  cup           Water

Slice steak diagonally into thin strips.  Combine contents of gravy mix, 
soy sauce, sugar and ginger.  Pour over meat; toss to cover; Heat 1/2 of 
the oil in a large skillet.  Add green beans and cook, stirring, 5 minutes 
until tender and crisp.  Remove from pan.  Heat remaining oil in same pan.
Add steak.  Cook for 3 to 5 minutes, stirring until brown. Add beans and 
water.  Cook, stirring until heated. Serve over hot rice. Randy Rigg


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                    *  Exported from  MasterCook II  *

                    Chinese Beef with Vegetables (Lf)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      Peanut oil
   2      teaspoons     Water
  12      ounces        Round steak -- trimmed of fat
                        Cut diagonally into
   1                    medium        Onion -- cho
                        teaspoon Ground ginger 2 cup

Broccoli -- chopped Carrots -- sliced 1 cup Beef stock 1 cup Snow peas 1/2 
cup           Water chestnuts -- drained sliced 1/2 cup Bean sprouts 1 
tablespoon    Soy sauce 1 tablespoon Cornstarch -----PER SERVING----- 
*cals *mg chol *gm dietary fiber *gm fat *mg sodium (analyses do not -- 
include the rice, wh 1gm of fat per -- 1/2 cup  Place oil and water in 
large skillet or wok and heat over med-high heat.
Add meat and onion and brown lightly. Add remaining ingredients except soy 
sauce and cornstarch. Cover and cook until vegetables are just tender. Mix 
the soy sauce and cornstarch together to make a paste. Stir into the other 
ingredients and cook, stirring occasionally, until thickened. Serve with 
brown rice.  Makes 4 servings.

 Recipe By     :


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                    *  Exported from  MasterCook II  *

                           Chinese Pepper Steak

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Main Dish
                Oriental

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Round Steak
     1/4  cup           oil
   1      clove         garlic
     1/2  cup           onion -- coarse Chop
   2      cups          green pepper -- bite size
   1      teaspoon      salt
     1/4  teaspoon      pepper
     1/4  teaspoon      ginger
   1      tablespoon    cornstarch
   1      cup           beef stock
   1      tablespoon    soy sauce

Cut steak diagonally across grain into thin slices; cut into strips 2" 
long. Heat oil in skillet over medium heat; add garlic and remove after 3 
minutes. Add meat and brown. Mix onion, green pepper, salt, pepper and 
ginger. Cook over medium heat, stirring constantly, for 3 minutes, until 
just tender. Blend cornstarch with broth & soy sauce. Stir into mixture in 
skillet. Bring to boil and cook, stirring constantly,
until liquid is thickened. Serve over rice.


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                    *  Exported from  MasterCook II  *

                         CHINESE PEPPER STEAK #1

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chinese                          Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Top Round Steak
   2      tablespoons   Vegetable Oil
   1                    Clove Garlic -- Minced
   1      teaspoon      Salt
   1      cup           Beef Broth
   1      cup           Julienned Bell Pepper
   1      cup           Thinly Sliced Celery
     1/4  cup           Thinly Sliced Onion
     1/2  cup           Coca-Cola
   2      medium        Ripe Tomatoes
   2 1/2  tablespoons   Cornstarch
     1/4  cup           Coca-Cola
   1      tablespoon    Soy Sauce
                        Hot Cooked Rice

Trim all fat from the meat and cut into pencil thin strips.  In a deep 
skillet or Dutch oven, heat oil, garlic and salt.  Add the meat and brown 
over high heat, about 10 minutes, stirring occasionally with a fork.  Add 
the beef broth.  Cover and simmer for 15 to 20 minutes, or until the meat 
is fork-tender.  Stir in the green pepper strips, celery, onions and 1/2 
cup Coca-Cola.  Cover and simmer for 5 minutes.  Do not overcook; the 
vegetables should be crisp-tender.  Peel the tomatoes; cut into wedges and 
gently stir into meat mixture.  Blend cornstarch with 1/4 cup of Coca-Cola 
and the soy sauce.  Stir into the meat mixture until the sauce thickens, 
about 1 minute, stirring lightly with a fork.  Serve over hot rice.
From: "International Cooking with Coca-Cola", a give-away pamphlet from 
The Coca-Cola Company, 1981.


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                    *  Exported from  MasterCook II  *

                         CHINESE PEPPER STEAK #2

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chinese                          Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Round steak
                        Onion
     1/4  cup           Butter
                        Garlic
     1/2  teaspoon      Salt
   4      tablespoons   Soy sauce
     1/2  teaspoon      Sugar
   1      can           Bean sprouts
   1      cup           Tomatoes
   1                    Inch pieces green pepper
     1/2  tablespoon    Cornstarch
                        Cooked rice

Slice steak in short thin pieces. Heat butter, salt, onions, and garlic in 
skillet and in it cook beef until brown. Add soy sauce and sugar; cover 
and cook 5 minutes. Add bean sprouts, tomatoes, and peppers; cover and 
cook 5 minutes. Stir in corn starch. Serve over rice.


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                    *  Exported from  MasterCook II  *

                         CHINESE PEPPER STEAK #3

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chinese                          Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Round Steak -- cut into thin

   2                    To 3 T Olive Oil
     1/2  cup           Onions -- chopped
   3                    Cloves Garlic -- chopped
   2                    Green peppers -- cut into thin
					
     1/2  cup           Celery -- chopped
     1/4  teaspoon      Pepper
     1/2  can           Consomme -- undiluted
   1      tablespoon    Cornstarch
   2      tablespoons   Water
   2      teaspoons     Soy Sauce

Saute steak in oil until brown. Add next six ingredients. Cover and simmer 
30 minutes. Blend cornstarch with water and soy sauce. Add to meat mixture 
and stir just until thickened. Serve with rice or pasta.

 SOURCE: Know Your Onions SHARED BY: Jim Bodle 9/92


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                    *  Exported from  MasterCook II  *

                     CHINESE PEPPER STEAK - WITH COKE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Top round steak -- OR
                        boneless sirloin -- (1 to 1-1/2 lbs)
   2      tablespoons   Oil
   1      medium        Clove garlic -- minced
   1      teaspoon      Salt
   1      cup           Beef broth, or bouillon -- canned and undiluted
   1      cup           Green pepper, cored -- seeded, cut in
                        thin strips
   1      cup           Celery -- thinly sliced
     1/4  cup           Onions -- thinly sliced
     1/2  cup           COCA-COLA
   2      medium        Tomatoes -- ripe
   2 1/2  tablespoons   Cornstarch
     1/4  cup           COCA-COLA
   1      tablespoon    Soy sauce
                        Rice -- cooked and hot

Trim all fat from the meat and cut into pencil-thin strips.  In a deep 
skillet or Dutch oven, heat oil, garlic, and salt.  Add the meat and brown 
over high heat, about 10 minutes, stirring occasionally with a fork. Add 
the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat 
is fork-tender.
Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola.
Cover and simmer for 5 minutes. Do not overcooked, the vegetables should 
be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into 
meat.
Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir 
mixture into the meat and cook until sauce is thickens, about 1 minute, 
stirring lightly with a fork.  Serve over hot rice.
Makes 6 (3/4 cup) servings.


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                    *  Exported from  MasterCook II  *

                           COUNTRY FRIED STEAK

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Round steak
     1/2  cup           Flour
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
   2      tablespoons   Bacon grease or canola oil
   2      tablespoons   Flour
   2      cups          Milk

Trim visible fat from meat and cut into 4 equal serving pieces.Pound steak 
with a mallet to tenderize it.Mix flour,salt,and pepper in a shallow,wide 
bowl and dredge each piece of meat in it,coating well on both sides.Heat 
grease or oil until hot but not smoking in a heavy,wide skillet with a 
lid.
Brown the meat pieces on both sides,turn heat down a bit,cover and let 
steak fry like chicken for 15 to 20 minutes,until done.Remove cover and 
let steak crisp for about 5 minutes.Take steak from the pan and drain.
Leave about 2 tables.of drippings and all the browned flecks of crust in 
the pan.Turn the heat a bit lower,sprinkle flour into the drippings and 
stir to keep from lumping while it browns.
Slowly add milk,stirring.Let it cook until thick,about 3 to 5 
minutes.Taste and add seasoning,if needed.Serve gravy on the side.Makes 4 
servings....


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                    *  Exported from  MasterCook II  *

                             CREAMED VENISON

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Cubed Elk/Deer round steak
   3      tablespoons   Margarine or butter
   2      cups          Medium white sauce
   1      teaspoon      Celery salt
     1/4  teaspoon      Pepper
   3      tablespoons   Chopped parsley
   2      teaspoons     Worcestershire sauce
     1/4  cup           Pickle relish
                        -----TOPPING-----
     1/2  cup           Dry bread crumbs
   2      tablespoons   Margarine or butter

Brown steak in 3 tablespoons margarine or butter.  Add a small amount of 
water and cook in a covered skillet until tender, adding a little water 
from time to time as needed.  When done add white sauce, seasonings, 
parsley and pickle relish.  Put mixture in a greased casserole.  Sprinkle 
top with bread crumbs and dot with margarine or butter.  Bake in a 
moderate oven (350 degrees F.) until crumbs are browned.

 Source: Agrigultural Extension Service The University of Tennessee 
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 
(18:18)


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                    *  Exported from  MasterCook II  *

                               CREOLE STEAK

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Diabetic                         Meats
                Main Dish                        Rice
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Ingredients:
   2      pounds        Lean round steak
     1/4  cup           Flour
   2      teaspoons     Salt
   2      teaspoons     Paprika
     1/2  teaspoon      Pepper
   3      tablespoons   Vegetable oil
   1      cup           Onion -- chopped
     1/3  cup           Green pepper -- chopped
   1      can           (16 ounces) tomatoes
     1/2  cup           Raw rice
   1      cup           Condensed beef broth
   1      cup           Water

Directions: Cut steak into 7 equal serving pieces. Mix flour, salt, 
paprika, and pepper, dredge meat in mixture. Heat oil in a large frying 
pan. Lightly brown onions and green peppers and remove from oil. Brown 
meat in remaining oil. Cover meat with onions and green peppers. Cut up 
tomatoes and add with their liquid to meat.  Sprinkle rice into pan.; add 
broth and water.  Mix thoroughly.  Bring to a boil, turn heat down, and 
cover tightly.  Simmer 1 1/2 hours or until meat is tender, stirring 
occasionally.

 To help cut down on cooking time I purchase the tenderized round steak. I 
also use Minute Rice.

 :       Nutritive value per serving:  CHO 21 gm., PRO 30 gm., FAT 22 gm.
Calories 409, Sodium 1018 mg.

 :       Food Exchanges per serving:   4 Medium-Fat Meat Exchanges plus 1 
Bread Exchange plus 1 Vegetable Exchange


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                    *  Exported from  MasterCook II  *

                           Creole Steak Strips

Recipe By     : 
Serving Size  : 5    Preparation Time :6:30
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        boneless round steak
                        salt and pepper
   1                    onion -- chopped
   1      cup           celery -- slices
   1      cup           tomato juice -- seasoned
   2      teaspoons     Worcestershire sauce
     1/8  teaspoon      garlic powder
   1      medium        green pepper -- chopped
  10      ounces        okra, frozen
   2 1/2  ounces        mushrooms, canned -- drained
                        carrot curls - optional

Cut steak into strops about 1/2 inch wide and 2 inches long.  Sprinkle 
with salt and pepper.  Place in slow-cooking pot with onion, celery, 
tomato juice, Worcestershire sauce, and garlic powder.  Cover and cook on 
low 6 to 8 hours.  Turn control to high.  Add green peppers and partially 
thawed okra and mushrooms.  Cover and cook on high for 30 minutes or until 
okra is done.  Garnish with carrot curls if desired.  Serve over rice.


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                    *  Exported from  MasterCook II  *

               CRISTEL'S BEEF STRIPS WITH SWEET & HOT SAUCE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Misc

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Round steak
   2      tablespoons   Water
   1      teaspoon      Salt
     1/3  cup           Cooking oil
   1                    Egg
   1      cup           Dry bread crumbs
     1/4  teaspoon      Ginger
                        Dash of pepper -- --------------------
                        SWEET & HOT SAUCE
     1/3  cup           Catsup
   2 1/2  tablespoons   Vinegar
     1/4  teaspoon      Dry mustard
   2 1/2  tablespoons   Sugar
   2 1/2  tablespoons   Soy sauce
     1/4  teaspoon      Hot pepper sauce

Recipe Source: Cristel Morton, London, Ontario, Canada.

 Trim fat from steak.  Cut steak into 3/4 inch wide strips.

 Beat the egg in a bowl with water until well mixed.

 In a separate bowl, mix bread crumbs, salt, ginger and pepper.

 Dip strips in egg mixture, then roll through crumb mixture. Arrange 
strips on a baking sheet *SEE NOTE BELOW* Chill in refrigerator at least 
15 minutes *SEE NOTE BELOW*  Depending on the size of the steak and the 
thickness of the cut, more egg and crumb mixture may be necessary.

 Heat oil in a large fry pan until hot. Oil should be about 1/4 inch deep 
in the pan. Remove strips from refrigerator and fry in oil a few at a time 
for about 30 - 40 sec per side (top & bottom) turning once.  Do not 
overcook.

 Remove strips and drain on paper towel.  Keep the strips warm. (Placing 
paper towel on a cookie sheet and placing in a 200F oven seems to work 
well.)  SWEET & HOT SAUCE:

 Combine all ingredients for the sauce in a saucepan (or measuring cup) 
and stir together well. Heat on stove top, or in microwave until bubbly 
hot.

 Serve beef strips with hot sauce and french fries.

 NOTE: The steak can be cut and frozen so that the preparation time is 
greatly reduced. After the steak is cut, roll in flour and arrange so that 
the strips can be laid out to thaw in a single layer. If the strips are 
still chilled when it's time to cook them, just dip into the egg, roll in 
crumbs and place directly into the hot oil.  The chilling process is to 
firm up the egg & crumb mixture so that they don't fall off the meat 
during the frying. If the meat is already sufficiently cold (from 
defrosting), the chilling in the refrigerator is not necessary.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                        Crockpot Beef and Peppers

Recipe By     : Jo Anne Merrill
Serving Size  : 8    Preparation Time :8:00
Categories    : Crockpot                         Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        round steak -- lean
   2                    green peppers -- sliced thin
   2      tablespoons   dried onions -- minced
   1      cup           beef broth
   2      tablespoons   low sodium soy sauce
     1/2  teaspoon      ground ginger
   1                    garlic clove -- minced
   1      teaspoon      Worcestershire sauce

* Use dried onions or finely chop about 1/2 of a fresh onion.

     1. Cut the steak into serving size pieces. If desired you can brown 
the meat in a little hot oil before adding to crockpot. Place the thinly 
sliced pepper rings in bottom of crockpot, reserving a few to place on top 
of meat if desired. (Vegetables cook better when placed on bottom of pot.) 
Arrange the meat on pepper, careful to not stack one piece directly on top 
of another. Mix all other ingredients and pour over meat and peppers.
     2. Cover and cook on low for 8-10 hours or on high for about 4 hours. 
Serve with mashed potatoes and simply seasoned vegetables.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                     CROCKPOT BUDGET BEEF STROGANOFF

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Meats                            Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak
   1 1/2  cups          Beef bouillon
   1      teaspoon      Salt
   1      tablespoon    Catsup
     1/8  teaspoon      Pepper
   2      tablespoons   Dry white wine
   1                    Onion sliced
     1/4  pound         Fresh mushrooms
     1/4  teaspoon      Garlic salt
   1      tablespoon    Worcestershire sauce
   1      cup           Sour cream
                        3 c  flour Cut steak into 1/


with salt and pepper. Drop into the bottom of a crock pot with onion. Mix 
garlic salt, Worcestershire sauce, bouillon, and catsup. Pour over the 
meat. Cover and cook on low for 6 to 8 hours or until tender. Turn control 
to high. Add wine and   >> mushrooms. Dissolve flour in small amount of 
water. Add to meat mixture, stirring until blended. Cook on high for 15 
minutes or until slightly thickened. Stir in sour cream; turn off heat. 
Serve with rice or noodles.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                        CROCKPOT HUNGARIAN GOULASH

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Stews                            Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steaks -- cut in 1/2"

   1      cup           Chopped onion
   1                    Clove garlic -- minced
   2      tablespoons   Flour
   1      teaspoon      Salt
     1/2  teaspoon      Pepper
   1 1/2  teaspoons     Paprika
     1/4  teaspoon      Dried thyme -- crushed
   1                    (14 1/2 oz) can tomatoes
   1      cup           Sour cream
                        Noodles

Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat 
steak cubes. Add all remaining ingredients except sour cream. Stir well. 
Cover and cook on Low 8-10 hours. Add sour cream 30 minutes before 
serving, and stir in thoroughly. (High: 4-5 hours, stirring


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                    *  Exported from  MasterCook II  *

                      CROCKPOT ROUND STEAK ITALIANA

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats                            Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Round steak
  15 1/2  ounces        Spaghetti sauce w/mushrooms
   1      teaspoon      Salt
     1/2  teaspoon      Oregano
     1/4  teaspoon      Pepper
  16      ounces        Can whole small onions

Cut steak into 5 or 6 serving-size pieces. Coat with salt, oregano, and 
pepper. In crock-pot pour spaghetti sauce over the meat. Cover and cook on 
low for 7 to 9 hours or until meat is tender. Turn control to high; add 
onions. Cook on high for 10 to 15 minutes. Serve with Italian green beans 
and toasted garlic cheese bread... Makes 5 to 6 servings...


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                   CROCKPOT ROUND STEAK WITH RICH GRAVY

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats                            Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        Round steak
  10 1/2  ounces        Cream of mushroom soup
   1 1/2  ounces        Pkg onion soup mix
     1/4  cup           Water

Cut steak into 5 to 6 serving size pieces. Place in crock-pot. Add dry 
onion soup mix, water, and condensed mushroom soup. Cover and cook on low 
for 6 to 8 hours. Excellent when served with mashed potatoes... Makes 5 to 
6 servings.......


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                     CROCKPOT SEASONED BEEF IN SAUCE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak
     1/4  cup           Flour
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
   2                    Onions
   1      tablespoon    Worchestershire sauce
   1      teaspoon      Curry powder
   1      teaspoon      Molasses
     1/2  teaspoon      Powdered ginger
   1      cup           Water
   1      cup           Sour cream
   2      tablespoons   Horseradish sauce

Combine flour, salt and pepper.  Cut round steak into cubes.  Toss meat 
cubes with flour mixture.  Brown in a little hot oil.  Put in crockpot, 
add sliced onions, Worchest. sauce, curry, molasses, ginger and water.
Cover and slow cook 6 hours.  Just before serving add sour cream mixed 
with horseradish.

 Serve with rice, peas and cottage cheese/pear salad.

 Posted By Sam Waring <waring@ima.infomail.com> On rec.food.recipes or 
rec.food.cooking


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       CROCKPOT SWEDISH STYLE STEAK

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats                            Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        Boneless round steak
   1                    Bouillon cube -- crumbled
     3/4  cup           Water
                        Salt and pepper
     1/4  cup           Flour
   1      teaspoon      Dill weed
   1                    Medium onion sliced
   1      cup           Sour cream

Cut steak into serving-size pieces. Sprinkle with salt and pepper. Place 
in a crock-pot. Add dill, onion, bouillon cube and 1/2 cup water. Cover 
and cook on low for 6 to 8 hours. Remove meat. Thicken juices with flour 
dissolved in 1/4 cup cold water. Turn control to high; cook 10 minutes or 
until slightly thickened.
Stir in sour cream. Turn off the heat. Serve sauce over meat, with mashed 
potatoes or noodles.


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                    *  Exported from  MasterCook II  *

                           CROCKPOT SWISS STEAK

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Round steak -- cut serv. size
   1      teaspoon      Oregano
     1/4  teaspoon      Red pepper flakes
     1/4  teaspoon      Pepper
  15      ounces        Tomato sauce
   1                    Onion -- sliced

Flour meat, blend remaining ingredients, except onion.
Put meat in crockpot, top with sliced onion, pour on sauce.  Cover, cook 
on low 6-8 hours.

 Posted By Sam Waring <waring@ima.infomail.com> On rec.food.recipes or 
rec.food.cooking


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                    *  Exported from  MasterCook II  *

                        Curried Beef and Potatoes

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Beef top round steak
   2      small         Potatoes -- halved and thinly
                        (1/2 lb total)
     1/2  cup           Beef broth
   2      teaspoons     Cornstarch
     1/4  teaspoon      Salt
                        Nonstick spray
     3/4  cup           Chopped onion
     3/4  cup           Chopped green or red pepper
   1      tablespoon    Cooking or olive oil
     1/2  teaspoon      Ground cumin
   1      teaspoon      Curry powder
   1      medium        Tomato -- coarsely chopped

1. Partially freeze meat. Thinly slice across the grain into bite- sized 
strips. Set aside.

 2. Cook sliced potatoes in boiling water about 5 minutes or until tender.
Drain and set aside.

 3. Meanwhile, for sauce, stir together beef broth, cornstarch and salt.

 4. Spray a wok or large skillet with nonstick spray. Heat over medium 
high heat. Add onion and stir-fry 2 minutes. Add green pepper and stir-fry 
about 2 minute more or till vegetables are crisp-tender. Remove from wok.

 5. Add oil to hot wok. Add beef, curry powder and cumin. Stir-fry 2-3 
minutes or until beef is done. Push beef from the center of the wok.

 6. Stir sauce and add to the center of the wok. Cook and stir till 
thickened and bubbly. Stir in onion mixture, potatoes and tomato. Cook and 
stir all ingredients for 1 minute or till heated through.

 Nutritional information: per serving... 251 calories, 23 g protein, 21 g 
carbohydrates, 8 gm fat, 53 mg cholesterol, 414 mg sodium, 714 mg 
potassium.

 Source: Better Homes and Gardens New Dieters' CookBook, 1994 Typed for 
you by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098


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                    *  Exported from  MasterCook II  *

                               CURRIED STEW

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Ethnic                           Beef
                Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Stephen Ceideburg
   2      tablespoons   Peanut or other vegetable -- oil
   1 1/3  pounds        Bottom round steak -- cut into
                        cubes
     1/2  large         Onion -- finely chopped
   2      large         Tomatoes, cored -- chopped
     1/2  teaspoon      Salt
   1      teaspoon      Strong sweet curry powder -- or to taste
                        Red pepper flakes

Heat the oil in a skillet; add meat cubes and sear, turning to brown on 
all sides . Add onion and tomatoes. Cook over high heat until tomatoes 
release their juices. Add salt and curry powder and simmer until meat is 
tender.
Add water if stew gets so dry it might burn.

 Place pepper flakes in a small bowl and pass at the table.

 Serves 4.

 PER SERVING: 200 calories, 18 g protein, 7 g carbohydrate, 12 g fat (3 g 
saturated), 45 mg cholesterol 320 mg sodium, 2 g fiber.

 From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.


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                    *  Exported from  MasterCook II  *

                         CZECHOSLOVAKIAN GOULASH

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Round steak -- cut into pieces
   1      medium        Size can V-8 vegetable
                        Juice
   3                    Carrots -- chopped
  10                    Potatoes -- peeled and chopped
     1/2                Head cabbage -- chopped
                        Chili powder
                        Salt
                        Black Pepper
                        Ketchup
                        Water
                        Few dashes of
                        Worcestershire sauce

Brown cut up pieces of meat.Season with chili powder,salt and black 
pepper.Add chopped vegetables and V - 8 vegetable juice. Add ketchup and 
Worcestershire sauce to taste.Add water as needed.Cook until vegetables 
are tender and meat is done.


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                    *  Exported from  MasterCook II  *

                           Deviled Swiss Steak

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Steak                            Beef
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Beef Round Steak *
   2      teaspoons     Dry Mustard
   1 1/2  teaspoons     Salt
     1/4  teaspoon      Pepper
   2      tablespoons   Cooking Oil
   4      ounces        (1 cn) Sliced Mushrooms
   1      tablespoon    Worcestershire Sauce
                        Carrot Curls Or Parsley

*     Round Steak should be cut 3/4 to 1-inch thick.
~------------------------------------------------------
~----------------- Cut round steak into serving size pieces. Combine dry 
mustard, salt and pepper; sprinkle over round steak and pound on both 
sides with meat mallet. Brown steak quickly in oil in large frying pan. 
Pour off drippings. Drain liquid from mushrooms and add enough water to 
make 1/2 cup. Add liquid and Worcestershire sauce to steak.   Cover 
tightly and cook slowly for 1 1/2 hours.  Add mushrooms during last 5 
minutes of cooking time.
Remove steak to warm serving platter and top with mushrooms. Garnish with 
carrot curls and parsley or celery leaves.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                              DINER GOULASH

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Chuck or round steak -- cut
                        In cubes
     1/4  cup           Shortening
   1      cup           Onion
   1      small         Garlic -- minced
     3/4  cup           Ketchup
   1      tablespoon    Brown sugar
   2      teaspoons     Salt
   2      teaspoons     Paprika
                        Pepper to taste
     1/2  teaspoon      Dry mustard
   2      tablespoons   Worcestershire sauce
   1 1/2  cups          Water
   2      tablespoons   Flour
     1/4  cup           Cold water
   1      package       (8 oz) noodles

Brown first 4 ingredients.Combine and mix ketchup,brown sugar,salt 
paprika,pepper,dry mustard and Worcestershire sauce.Add mixture and 1 1/2 
cup water to meat mixture.Simmer 2 to 2 1/2 hours.When meat is tender,mix 
flour and 1/4 cup cold water.Stir into meat mixture.Heat to 
boiling,stirring constantly.Boil 1 minute.Pour over hot cooked noodles.


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                    *  Exported from  MasterCook II  *

                            Dutch Spiced Beef

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Steak                            Beef
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Beef Round Steak *
     1/2  teaspoon      Salt
     1/8  teaspoon      Pepper
   6      tablespoons   Butter
   1      each          Large Spanish Onion **
   1      tablespoon    Water
   1 1/2  tablespoons   Vinegar
   1      teaspoon      Prepared Mustard
   1      each          Bay Leaf
   2      each          Whole Cloves
   4      each          Canned Spiced Onions
  12      each          Strips Pimiento

*    Steak should be 3/4 inch thick. ** Onion should be thickly sliced. 
~------------------------------------------------------ ~----------------- 
Cut steak into 4 pieces; rub with salt and pepper.
Heat butter in large frying-pan until hot but not brown. Brown meat on 
both sides; remove to platter.  Add sliced onions to frying-pan and fry 
lightly; remove from pan. Add water to frying-pan, scraping pan to loosen 
any bits of beef. Return meat to pan; cover with onion slices.  Add 
vinegar, mustard, bay leaf and cloves.  Cover and cook slowly 1 1/2 hours 
or until tender, turning every 1/2 hour. Place steaks on serving platter. 
Remove bay leaf and cloves and place onions on platter.  Granish each 
steak with 1 spiced onion and 3 pimiento strips.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            Easy Beef Roll-Ups

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Steak                            Beef
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Beef Round Steak *
   1 1/2  pounds        Lean Beef Bacon
   2      teaspoons     Cooking Oil
   1      each          Env. Onion Soup Mix 1 1/4 oz
   2      cups          Water
   2      teaspoons     Cornstarch
     1/2  cup           Water
                        Parlsey
   3      each          Cherry Tomatoes

*   Round Steak should be cut 1/2-inch thick.
~------------------------------------------------------
~----------------- Trim separable fat from steak nd remove bone.
Pound with meat mallet or saucer; slice into strips 1 inch wide and 4 
inches long. trim any excess fat from bacon.  Place bacon slices on steak 
strips and roll up, securing with small wooden picks.
Brown roll-ups slowly in hot oil in large frying-pan.
Remove roll-ups to pressure pan.  Add soup-mix and 2 cups of water to 
frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid 
over roll-ups. Cook at 10 lbs pressure 10 minutes. Remove roll-ups to warm 
serving dish.  Combine cornstarch and 1/2 cup water, mixing until smooth. 
Add to liquid in pressure pan and simmer, stirring constantly, 3 to 4 
minutes or until thickened.  Pour gravy over roll-ups; garnish with 
parsley and cherry tomatoes.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       EASY ORIENTAL BEEF STIR-FRY

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef                             Oriental

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        beef top round steak -- cut 1 inch thick
     1/3  cup           Walnuts -- coarsely chopped
     1/3  cup           Water
   1      tablespoon    . cornstarch
   2      tablespoons   Each dry sherry and soy -- sauce
   2      tablespoons   Peanut oil -- divided
   1                    Clove garlic -- slivered
   1      package       ( 16 oz's.) frozen -- vegetable mixture
          as            broccoli -- red
                        bamboo shoots and -- straw mushrooms)
   2      cups          Hot cooked rice

Partially freeze beef top round steak to firm and cut lengthwise in half.
Slice across the grain into thin strips l/8-inch thick; reserve. Heat 
large frying pan or wok over medium-high heat. Add walnuts and stir-fry 
1-2 minutes or until lightly browned; reserve.

 Combine water and cornstarch; stir in sherry and soy sauce. Reserve. Heat 
1 tablespoon oil in same pan over medium-high heat. Add garlic and beef 
strips (1/2 at a time) and stir-fry 1 minute. Remove; reserve. Add 
remaining oil to same pan; cook vegetables over medium-high heat 5 
minutes, stirring occasionally.

 Stir in reserved beef strips. Add reserved cornstarch mixture; cook and 
stir until mixture comes to a boil and thickens slightly. Serve stir-fry 
over rice; sprinkle with reserved walnuts. Makes 4 servings.

 PREP TIME: 20 minutes. Freezing time: 30 minutes. Cook time: 12 minutes.

 FOOD FACTS: calories 474; protein 37g; fat 21g; carbohydrate 36g; iron 
4.8mg (27 percent RDA); sodium 597mg; cholesterol 82mg.

 From the files of Al Rice, North Pole Alaska.    Feb 1994


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                    *  Exported from  MasterCook II  *

                           EASY STEAK CROCKPOT

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small         Round steak
   1      can           Cream of mushroom soup
     3/4  can           Water
   1      package       Dry onion soup mix
                        Few potatoes

Peel and cut potatoes in quarters. Place on bottom of pot. Cut meat in 
medium size pieces. Place on top of potatoes. Add onion soup mix. Pour 
mushroom soup over the top and add water. Cover and cook on LOW for 6 
hours.  Makes great gravy.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           ENGLISH BEEF POT PIE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Crockpot                         Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Beef round steak*
   3      tablespoons   Flour
   1      teaspoon      Salt
     1/4  teaspoon      Pepper
   2                    Carrots -- pared & sliced
   3                    Poetatoes -- peeled & sliced
   1                    Onion; large -- thinly sliced
   1      can           Whole tomatoes (16.oz)
   1                    *****BISCUIT TOPPING******

* cut into 1-inch cubes PLace steak cubes in crock-pot.  Combine flour, 
salt and pepper, toss with steak to coat thoroughly.
Stir in remaining ingredients except Biscuit Topping and mix thoroughly. 
Cover and cook on LOW setting for 7 to 10 hours.
One hour before serving, remove meat and vegetables from crock-pot and 
pour into shallow 2-1/2-quart baking dish. Preheat oven to 425 degrees. 
Cover meat mixture with Biscuit Topping. Bake for 20 to 25 minutes. 4 
servings (about 2-1/2 quarts BISCUIT TOPPING: 2 cups flour, 1 teaspoon 
salt, 3 teaspoons baking powder, 1/4 cup shortening, 1/4 cup milk. Mix dry 
ingredients.  Cut in shortening until mixture resembles coarse cornmeal. 
Add milk all at one time; stir well. Pat out on floured board; roll out to 
cover baking dish.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                ENGLISH STEAK & KIDNEY PIE (BRITISH ISLES)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Beef Kidneys*
     3/4  pound         Round Steak
   1                    Flour
   1                    Salt and Pepper
   1      tablespoon    Oil
   1      cup           Chopped onion
   1                    Hot water
   1                    Bay leaf
   2                    Sprigs parsley
   1                    Celery leaf top
     1/2  cup           Mushrooms
     1/2  cup           Diced carrots
   2      tablespoons   Flour (heaping)
     1/2  cup           Cold water
   1                    Pastry for 1 crust

English Steak & Kidney Pie (British Isles)  *4 Veal kidneys may be used 
for a milder flavor  Remove the skin and coarse parts from the kidneys.  
Wash in salted water.
Cut into 1" squares.  Pound flour into round steak and cut into pieces.
Combine flour, salt and pepper.  Dredge kidney in seasoned flour.  Heat 
oil in heavy skillet and brown beef cubes on all sides, add onion and 
kidneys and cook slowly until brown. Cover meats with hot water, add bay 
leaf, parsley and celery tops. Cover tightly and simmer for 1 hour. Remove 
meat to deep baking dish. Add mushrooms, carrots. Mix 2 T flour with 1/2 
cup water and add to pan liquor to thicken it. Pour over meat and 
vegetables and top with pastry crust. Bake in 350 degree F oven for about 
1 hour.

 Posted by:  Grandma Sheila (Exner)  July, 1991


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                             Fiesta Steak **

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Marinades
                Drinks

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----PATTI - VDRJ67A-----
   2      pounds        Top round steak -- boneless
                        about 1" thick
     1/4  cup           Lime juice
   2      tablespoons   Vegetable oil
   2      tablespoons   Tequila
     1/2  teaspoon      Salt
     1/2  teaspoon      Cumin
     1/2  teaspoon      Cayenne pepper
   2                    Garlic cloves -- fine chopped
   1      cup           Salsa
     1/2  cup           Sour cream

Pierce beef with fork several times on both sides. Mix lime juice, oil, 
tequila, salt, cumin, red pepper and garlic in shalloq glass or plastic 
dish. Place beef in dish; turn to coat with marinade. Cover and 
refrigerate at least 6 hours, turning beef occasionally. Remove beef from 
marinade; reserve marinade. Cover and grill beef 4-5" from medium coals, 
20-25 minutes for medium, brushing occasionally with the marinade and 
turning once. Cut beef across grain into thin slices. Serve with salsa and 
sour cream.


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                    *  Exported from  MasterCook II  *

                            FOIL-WRAPPED STEAK

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Meats                            Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak
   2      tablespoons   Butter or margarine
   1      teaspoon      Garlic powder
     1/2  teaspoon      Black pepper
   1      large         Onion -- 1x2 inch slices
   1                    Bell pepper -- 1x2 inch slices
   1                    Carrot -- shredded or sliced
   1                    Celery stalk -- 1 inch pcs.
   3      tablespoons   Worcestershire sauce
                        Or substitute
   1      tablespoon    Worcestershire powder

Trim the ligament and fat from the round steak. Place double layer of 
aluminum foil in bottom of shallow baking pan (9x15x2 or thereabouts in 
size). Place meat on foil.

 Spread unmelted butter or margarine on top of meat, season with garlic 
powder, pepper and half of Worcestershire sauce or powder. Pile vegetables 
on top. Top with remaining Worcestershire.

 Cover with 2 additional layers of foil, wrap tightly to keep steam and 
juices inside.

 Bake 2 1/2 hours in 350 F oven.


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                    *  Exported from  MasterCook II  *

                            FRENCH ONION BEEF

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot                         Main Dish
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  pounds        Boneless beef round steak
   1      package       (8 oz) fresh slice mushrooms
   1      large         Onion sliced into rings
   1      can           French onion soup condensed
   1      package       15 minute herb stuffing mix
     1/4  cup           Margarine or butter -- melted
   4      ounces        Shredded mozzarella cheese

Cut beef into 6 serving-size pieces.  Layer half of the beef, mushrooms 
and onion in 3 1/2 to 4-quart slow cooker; repeat layers. Pour soup over 
ingredients in slow cooker.  Cover; cook on low setting for 8 to 10 hours 
or until beef is tender and no longer pink.

 Before serving, toss stuffing mix and contents of seasoning packet with 
melted margarine and 1/2 cup liquid from pot.  Place stuffing on top of 
contents in slow cooker; cover.

 Increase heat to high setting.  Cook 10 minutes or until stuffing is 
fluffy.  Sprinkle with cheese; cover.  Cook until cheese is melted.


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                    *  Exported from  MasterCook II  *

                          GARLIC STEAK STIR-FRY

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chinese                          Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak/venison
     1/4  cup           Light soy sauce
   1      cup           Beef bouillon
     1/4  teaspoon      Ginger
   2                    Clove mashed garlic
     1/4  cup           Cooking sherry
   4      tablespoons   Peanut oil
   2                    Clove chopped garlic
   1 1/2  cups          Boiling water
   3      large         Green peppers cut into 1/2
                        Inch strips
   1      cup           Sliced water chestnuts
   3      tablespoons   Cornstarch
                        Sherry or sesame oil
                        Hot boiled rice

Cut meat against the grain into 1/2 inch strips (this is easier to do if 
meat is partially frozen). Make a marinade for the meat by combining soy 
sauce, bouillon ginger, mashed garlic and sherry. Marinate steak for 2-12 
hours in the refrigerator. Dry meat on paper towels. In a wok, heat peanut 
oil and saute chopped garlic until it turns golden brown. Remove, leaving 
at least 2 tablespoon oil in wok. Add meat to oil and saute until brown 
(add just a dash of sherry/sesame oil to meat while it's browning). Add 
reserved marinade and 1 cup boiling water. Simmer 45 minutes or less time, 
if desired. When meat is tender, remove and keep in warm oven. Pour 
marinade in separate pan and add cornstarch. Add remaining 1/2 cup boiling 
water, if needed. Simmer until thick. Stir-fry green pepper and water 
chestnuts in liquid remaining in wok. Add meat and marinade gravy. Add 
dash sesame oil to taste. Serve over boiled rice.

 Recipe By     :


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                    *  Exported from  MasterCook II  *

                            GREEN PEPPER STEAK

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Round steak
     1/4  cup           Soy sauce
  10      milliliters   Diced garlic
   1 1/2  teaspoons     Grated fresh ginger
     1/4  cup           Salad oil
   1      cup           Thinly sliced green onion
   1      cup           Red or green bell pepper
   1                    Stalk celery -- cut thin
   1      tablespoon    Cornstarch
   1      cup           Water
   2                    Tomatoes -- wedged

Cut beef across grain into thin strips,1/8" thick.Combine soy sauce,garlic 
and ginger.Add beef;toss.Set aside while preparing vegetables. Heat oil in 
wok.Add beef,toss over high heat until browned. Taste meat.If it is not 
tender,cover and simmer for 30 to 40 minutes over low heat. Turn heat up 
and add vegetables.Toss until vegetables are tender crisp,about 10 
minutes.
Mix cornstarch with water.Add to pan.Stir and cook until thickened.Add 
tomatoes.


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                    *  Exported from  MasterCook II  *

                           Grilled Beef Kababs

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Marinades

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SOLOMON   (JJGF65A)
                        -----PHILLY.INQUIRER-----
     1/4  cup           Lemon juice
   2      tablespoons   Worcestershire sauce
   3      tablespoons   Corn oil
     1/3  cup           Soy sauce
   2      tablespoons   Yellow mustard
   1                    Clove garlic -- minced
   1 1/2  pounds        Lean round steak -- boneless
   1                    Large green pepper
   4      ounces        Fresh mushrooms
   8                    Cherry tomatoes
   1                    Very large onion

Make marinade by combining lemon juice,Worcestershire sauce,oil,soy 
sauce,mustard,garlic.Cut beef into 1" chunks,then put in marinade.Cover 
and marinate in refrigerator for 12 hours or more...
Cut vegetables into chunks,making at least 8 pieces of each.Remove beef 
cubes from marinade,reserving marinade...
On 4 medium or long skewers,alternate pieces of meat and vegetables.Grill 
over hot coals,basting occasionaly with marinade,for about 15 
minutes,turning shewers regularly.(Allow 5 to 10 minutes longer for well 
done meat.).Serve hot.Makes 4 servings....


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                    *  Exported from  MasterCook II  *

                Grilled Beef Kababs-Philadelphia Inquirer

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Marinades

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----PHILLY.INQUIRER-----
     1/4  cup           Lemon juice
   2      tablespoons   Worcestershire sauce
   3      tablespoons   Corn oil
     1/3  cup           Soy sauce
   2      tablespoons   Yellow mustard
   1                    Clove garlic -- minced
   1 1/2  pounds        Lean round steak -- boneless
   1                    Large green pepper
   4      ounces        Fresh mushrooms
   8                    Cherry tomatoes
   1                    Very large onion

Make marinade by combining lemon juice,Worcestershire sauce,oil,soy 
sauce,mustard,garlic. Cut beef into 1" chunks,then put in marinade.Cover 
and marinate in refrigerator for 12 hours or more... Cut vegetables into 
chunks,making at least 8 pieces of each.Remove beef cubes from 
marinade,reserving marinade... On 4 medium or long skewers,alternate 
pieces of meat and vegetables.Grill over hot coals,basting occasionaly 
with marinade,for about 15 minutes,turning shewers regularly.(Allow 5 to 
10 minutes longer for well done meat.).Serve hot.Makes 4 servings....


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                    *  Exported from  MasterCook II  *

                          Grilled Beef Kabobs 2

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Bar-B-Q                          Beef
                Marinades                        On The Grill

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Lemon juice
   2      tablespoons   Worcestershire sauce
   3      tablespoons   Corn oil
     1/3  cup           Soy sauce
   2      tablespoons   Yellow mustard
   1                    Clove garlic -- minced
   1 1/2  pounds        Lean round steak -- boneless
   1                    Large green pepper
   4      ounces        Fresh mushrooms
   8                    Cherry tomatoes
   1                    Very large onion

Make marinade by combining lemon juice,Worcestershire sauce,oil,soy 
sauce,mustard,garlic.Cut beef into 1" chunks,then put in marinade.Cover 
and marinate in refrigerator for 12 hours or more...
Cut vegetables into chunks,making at least 8 pieces of each.Remove beef 
cubes from marinade,reserving marinade...
On 4 medium or long skewers,alternate pieces of meat and vegetables.Grill 
over hot coals,basting occasionaly with marinade,for about 15 
minutes,turning shewers regularly.(Allow 5 to 10 minutes longer for well 
done meat.).Serve hot.Makes 4 servings....


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                    *  Exported from  MasterCook II  *

                    GRILLED SOUTH OF THE BORDER STEAK

Recipe By     : HUBERT
Serving Size  : 6    Preparation Time :0:00
Categories    : On The Grill                     Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Beef round steak, 1/2 inch thick
   1      envelope      Instant meat marinade, (4/5 ounce)
     1/4  cup           Catsup
   1      Tablespoon    Worcestershire sauce
     1/8  teaspoon      Red pepper sauce
   1      can           Refried beans (15 1/2 ounces)
     1/4  cup           Cheddar cheese, shredded
                        Chili peppers
                        Potato chips

     Score each side of meat 1/8 inch deep in diamond pattern.  Prepare 
instant meat marinade as directed on envelope except stir in catsup, 
Worcestershire sauce, and red pepper sauce.  Marinate meat as directed on 
envelope.  Remove meat from marinade; reserve marinade.  Heat beans in 
foilware pan 15 to 20 minutes on side of grill.  About 5 minutes before 
serving, sprinkle cheese on beans.  Place meat on grill 2 inches from hot 
coals.  Cook 5 minutes on each side, brushing frequently with reserved 
marinade.  Cut steak into serving pieces; serve with spoonfuls of beans, 
chili peppers, and potato chips.  Makes 6 servings.


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                    *  Exported from  MasterCook II  *

                         HERBED STEAK AND ONIONS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Bar-B-Q                          Meats
                Main Dish                        Low-Cal
                On The Grill

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Tomato juice
   1      tablespoon    Olive or cooking oil
     1/2  teaspoon      Dried basil -- crushed
     1/2  teaspoon      Dried oregano -- crushed
     1/4  teaspoon      Pepper
                        Clove garlic -- minced
   1      pound         Top round steak -- 1" thick
                        Lg onions -- thin sliced rings

For marinade, combine tomato juice, oil, basil, oregano, pepper, and 
garlic. Set aside.
Trim fat from steak and cut into 4 equal portions.
Place meat in a plastic bag set in a deep bowl. Pour marinade over steak. 
Seal bag; turn to coat steak well. Marinate overnight in the refrigerator. 
Then, drain steak, reserving marinade.
Place onion slices on an 18" square of heavy foil.
Turn edges of foil up slightly. Drizzle 1/2 cup of the reserved marinade 
over onions. Fold foil tightly to seal. Grill onion packet and steak on an 
uncovered grill directly over medium coals for 10 minutes. Turn onion 
packet and steak; brush steak with marinade.
Grill steak to desired doneness, allowing 8-10 minutes more for medium. 
Grill onions 8 minutes more or till tender.
Unwrap onions and place on a serving plate. Arrange meat atop onion. Spoon 
any remaining sauce from onions over the meat.


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                    *  Exported from  MasterCook II  *

                            HOT HUNAN HOAGIES

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chinese                          Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Beef top round steak -- cut
   1                    thick
  30      milliliters   Garlic -- mashed
     1/2  cup           Dry sherry
     1/2  cup           Dark soy sauce
     1/4  cup           Vegetable oil
   1      tablespoon    Grated fresh ginger
   1                    Relish recipe
   8                    Hoagie rolls
                        -----RELISH-----
   2      teaspoons     Vegetable oil
   1      teaspoon      Sesame oil
   1      teaspoon      White wine vinegar
     1/2  teaspoon      Dark soy sauce
     1/4  teaspoon      Sugar
     1/8  teaspoon      Hot pepper sauce
     1/2  cup           Sliced green onions
     1/2  cup           Chopped mushrooms
     1/2  cup           Chopped green pepper
     1/2  cup           Chopped red pepper

HOAGIES: Place steak in plastic bag or utility dish.Combine garlic,sherry, 
soy sauce,oil and ginger;pour over steak.Cover dish and marinate in 
refrigerator 4 to 8 hours,turning at least once.Meanwhile,prepare 
relish.Remove steak from marinade.Place on rack in broiler pan so surface 
of meat is 4" from heat;reserve marinade.Broil 16 to 20 minutes,turning 
once and basting with reserved marinade.Let stand 5 
minutes.Meanwhile,split hoagie rolls and toast under broiler.Carve steak 
diagonally across grain into thin slices.Place beef in hoagie rolls;top 
with relish and serve.Makes 8 servings.
RELISH: Combine vegetable oil,sesame oil,vinegar,soy sauce,sugar and hot 
pepper sauce.Add green onions,mushrooms and peppers.Let stand 30 
minutes.Yield:about 1 3/4 cups.


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                    *  Exported from  MasterCook II  *

                             ISLAND TERIYAKI

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Meats                            Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Soy sauce
     1/4  cup           Salad oil
   2      tablespoons   Molasses
   2      tablespoons   Ground ginger
                         -- or --
   2      teaspoons     Grated gingerroot
   2      teaspoons     Dry mustard
   6      each          Cloves garlic -- minced
   1 1/2  pounds        1/4-inch-thick round steak
     3/4  teaspoon      Instant meat tenderizer

Combine first 6 ingredients.  Cut meat across grain in strips 1 inch wide. 
 Use tenderizer according to label directions.  Add meat to soy mixture, 
stirring to coat; let stand 15 minutes at room temperature.
Lace strips accordion-style on skewers.
Broil 5 inches from heat 5 to 7 minutes or till cooked rare to 
medium-rare, turning frequently and basting with soy marinade (or cook and 
baste over charcoal).  Serve hot as an appetizer.
Note:  If you plan to marinate longer than 15 minutes, don't use 
tenderizer.


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                    *  Exported from  MasterCook II  *

                             ITALIAN ROLLUPS

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot                         Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Woodward
                        -----HOFFMAN'S CROCKERY FAVORITES-----
     1/4  cup           Pine nuts -- coarsely chopped
  10      milliliters   Garlic -- minced
   2      tablespoons   Fresh parsley -- chopped
   2      tablespoons   Fresh basil -- chopped
   1      tablespoon    Olive or vegetable oil
     1/4  teaspoon      Salt
     1/8  teaspoon      Pepper
   1 1/2  pounds        Boneless round steak -- about
                        thick
   6      slices        Proscuitto -- well trimmed
   1      cup           Beef broth or bouillon
   1      ounce         Dried porcini or shitake -- mushrooms
     1/2  cup           Dry red wine
   2      tablespoons   Cornstarch
     1/4  cup           -Water -- cold
                        Pine nuts -- for garnish

In small bowl, combine 1/4 cup chopped pine nuts, garlic, parsley, basil, 
oil, salt, and pepper.  Remove most of fat from steak. Cut into 6 pieces 
about 3"x4".
Pound to about 1/4" thickness or 4"x6". Place a slice of prosciutto on 
each slice of pounded round steak.
Spoon about 1 tbsp herb mixture on each.  Roll up like a jelly roll. Tie 
with string. Place on bottom of slowcooker.  Heat broth or bouillon to 
boiling. Pour over dried mushrooms.  Add to cooker. Pour in wine.
Cover; cook on LOW 6 to 7 hrs. Remove meat; cover and keep warm. Turn pot 
to HIGH. Dissolve cornstarch in water.  Stir into liquid in pot. Cover; 
cook on HIGH 15 to 20 mins. or until thickened. Spoon over rollups.
Sprinkle with pine nuts.

 Per serving - 326 cal, 36 g pro, 7 g carbo, 15 g fat, 101 mg chol, 395 mg 
sod  Author - Mable Hoffman


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                    *  Exported from  MasterCook II  *

                             JERKY HOME STYLE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Round steak -- cut in strips 4
                        " thick
     1/4  cup           Soy sauce
   1      tablespoon    Worchestshire sauce
     1/2  teaspoon      Onion powder
     1/2  teaspoon      Garlic powder
     1/2  teaspoon      Black pepper
     3/4  teaspoon      Hot sauce
     1/2  teaspoon      Hickory salt

Fat grams    per serving:              Approx. Cook Time: 8 hrs Slice 
round steak, cut in strips about 4 in. long and 1/8 in. thick. (The 
slicing is easier if the steak is partially frozen.)  Combine all the 
ingredients and marinate in the fridge for at least 8 hrs, mixing 
occasionally. Then skewer the marinated strips on bamboo skewers or 
toothpicks and hang the strips in the oven with a pan below to catch the 
drippings. Set the oven on it's lowest setting (l00-150 F) and use 
something to keep the door ajar. The jerky should be dry after 8-10 hours. 
This was my first time making j erky and the product come out surprizingly 
good, but perhaps a bit too salty.
You might want to try low salt soy .

 ~+


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                    *  Exported from  MasterCook II  *

                   LEMON PEPPER STEAK AND POTATO WEDGES

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Fresh lemon juice
   3      tablespoons   Olive oil -- devided
   3      large         Garlic cloves -- crushed
   2      teaspoons     Dried oregano leaves
   1      teaspoon      Lemon pepper seasoning -- devided
   1 1/2  pounds        Beef top-round steak -- cut
                        One inch thick
   3                    Baking potatoes -- each cut
                        6 lengthwise wedges

Combine lemon juice, 1 tablespoon oil, garlic, oregano and 1/2 teaspoon 
lemon pepper seasoning in a large plastic bag. Place steak in bag and turn 
to coat.  Close bag securely and marinate beef in refridgerator 30 
minutes, turning once.
Toss potatoes with remaining 2 tablespoons oil and 1/2 teaspoon lemon 
pepper seasoning; coat evenly. Remove steak from marinade. Place on one 
side of rack in broiler pan; arrange potatoes on the other side. Place pan 
under broiler so surface of meat is 3 to 4 inches from heat. Broil 15 to 
20 minutes until steak is rare (140 degrees) to medium (160 desgrees) and 
potatoes are tender. Turn steak and potato wedges over once during 
cooking.
Carve steak into thin slices and serve with potatoes.

 Six servings, each: 270 calories, 29 gm protein, 11 gm fat, 72 mg 
cholesterol, 13 gm carbohydrates, 58 mg sodium.

 From: FoodSection Houston Chronicle 1/94 Best Recipe's 1993


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                    *  Exported from  MasterCook II  *

                London Broil with Grainy Mustard Marinade

Recipe By     : Redbook - March, 1994
Serving Size  : 6    Preparation Time :0:50
Categories    : Magazines

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        top round steak -- trimmed of fat
   3      tablespoons   Dijon mustard -- country style
   2      tablespoons   olive oil
   2      tablespoons   fresh lemon juice
   1      tablespoon    soy sauce, low sodium
   1      teaspoon      Worcestershire sauce
   2      cloves        garlic -- crushed
   1      tablespoon    fresh ginger root -- peel & finely chop
     1/2  teaspoon      fresh ground black pepper

1.  Place steak in large glass baking dish.  In small bowl combine 
mustard, oil, lemon juice, soy sauce, Worcestershire sauce, garlic, ginger 
and pepper; using wire whisk or fork, beat well to blend.  Pour mixture 
over steak; turn meat several times to coat well with marinade.  Let stand 
at room temperature 30 minutes, turning once or twice.

2.  Meanwhile heat broiler.

3.  Remove steak from marinade, reserving marinade; place on rack in 
broiler pan.  Broil, 3 to 4 inches form heat source, about 7 minutes on 
each side for medium-rare or until to desired doneness.  Brush with 
remaining marinade after turning.

4.  Transfer steak to serving platter; let stand about 5 minutes before 
slicing.  Seve steak cut into thin slices on the diagonal.


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Serving Ideas : Serve with Oven-crisped Crisscross Potatoes


                    *  Exported from  MasterCook II  *

                           Low Fat Pepper Steak

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Mom's Best                       Low-Cal
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cooking spray
   3      pounds        Boneless top round steak
                        Thinly sliced
   1 1/2  large         Bell pepper thinly sliced
     2/3  cup           Water
   1      teaspoon      Beef boullion
   2      tablespoons   Teriyaki sauce
   1      medium        Garlic clove
   1      tablespoon    Plus 1 t cornstarch
   1 1/2  medium        Tomato thinly sliced
   2      cups          Hot cooked rice
   1      medium        Onion -- thinly sliced

Spray skillet with cooking spray. Saute beef and remove. Saute onion and 
garlic in skillet until tender. Add pepper and a small amount of water to 
onion and garlic; cover and cook on low until tender. Sprin- kle with 
boullion granules and add teriyaki sauce and 2/3 c water.
In a measuring cup, make a paste with the 1/4 cup hot water and corn 
starch. Pour into the skillet and cook for a few minutes until thick.
Add tomato and cook until tender. Serve over hot cooked rice.


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                    *  Exported from  MasterCook II  *

                      Marinated Beef Province Style

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Marinade
                Main Dish                        Entertain

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         Bacon
   2      pounds        Round steak
   2      each          Cloves garlic
   2      tablespoons   Chopped parsley
   1      pinch         Ground cloves
   1      pinch         Allspice
   3      tablespoons   Red wine vinegar
   2 1/2  cups          Red wine
   6      each          Medium onions
   6      each          Medium carrots
                        Salt & pepper to taste
   3      tablespoons   Oil
   2      tablespoons   Brandy
   1      pinch         Thyme
   1      each          Sprigs parsley
   1      pinch         Rosemary
   1      each          Small orange

Cut meat into 2 inch cubes.  Dice the bacon.  Skin and crush the garlic, 
using the tip of a firm knife, in a pinch of salt on the chopping board, 
or use a garlic press; blend with the chopped parsley, cloves, and 
allspice. Put  the meat into a dish,  and add the wine vinegar, wine, and 
garlic spice  mixture.
Peel  and  thinly slice one third of  the  onions and carrots, add to the 
marinade with a little salt and pepper. Leave for at least 12 hours 
turning occasionally. Peel the remaining onions and carrots, quarter the 
onions but leave the carrots  whole.
Heat the oil in a large heavy skillet,  fry the diced bacon and quartered 
onions  until golden brown, and spoon into a casserole.
Remove the meat from the marinade,  drain well.
Brown meat in the oil remaining  in the pan and add to the onions.
Pour the marinade  liquid and vegetables into the skillet and stir well to 
absorb the last of the oil. Add the whole carrots, brandy, and herbs. Cut 
the zest from the orange and squeeze a little orange juice and add this 
and the zest to the sauce. Season the sauce with a little salt and pepper. 
Pour over the meat and onions, cover the casserole. Cook in the center of 
a slow (350 d F) for 2 1/4 hours. To serve, remove the garni.
This dish is particularly good  when  served  with spaghetti, macaroni, or 
noodles, topped with butter, grated cheese and a little chopped parsley.


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                    *  Exported from  MasterCook II  *

                      MEAN AND LEAN BEEF STROGANOFF

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Beef round steak -- cut 1/2"
                        Thick and trimmed of fat
   1      tablespoon    Cooking oil
   2      cups          Sliced fresh mushrooms
     1/2  cup           Dry sherry
     1/2  cup           Water
     1/2  teaspoon      Instant beef bouillon
                        Granules
   1                    8 ounce carton plain low
                        Fat yogurt
   1      tablespoon    All purpose flour
   1      teaspoon      Sugar
     1/2  teaspoon      Salt
                        Dash pepper
   2      cups          Hot cooked rice
                        Snipped parsley (opt)

Partially freeze the steak.Thinly slice across the grain into bite-size 
strips.In skillet,brown meat,half at a time, in hot oil for 2 to 4 
minutes.Remove meat from skillet.Add sliced mushrooms to the skillet;cook 
for 2 to 3 minutes or until tender.Remove mushrooms.Add sherry,water and 
bouillon granules to the skillet;bring to boiling.Cook,uncovered,over high 
heat 3 minutes or until liquid is reduced to 1/3 cup. Combine 
yogurt,flour,sugar,salt and pepper;mix well.Stir the low fat yogurt 
mixture into the liquid in the skillet;stir in meat and mushrooms.Cook and 
stir over low heat until the mixture is thickened and heated through;DO 
NOT BOIL.Serve over hot cooked rice.Sprinkle the beef stroganoff mixture 
with snipped parsley,if desired.Makes 4 servings.


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                    *  Exported from  MasterCook II  *

                            MEAT AND POTATOES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Round Steak -- 1/2" Thick
   2      pounds        Potatoes
   8      ounces        Tomato Sauce
   1 1/2  teaspoons     Salt
     1/2  teaspoon      Ground Pepper
     1/2  teaspoon      Ground Cumin
   1                    Large Clove Garlic -- Smashed
                        Water

Cut round steak into cubes and brown in shortening in heavy skillet or 
Dutch oven.  Peel and cube potatoes (approximately in 1/2-inch cubes). 
Once meat is slight browned add potatoes and continue to brown. (Don't 
worry if it sticks to the bottom of the skillet.  Add tomato sauce, salt, 
pepper, cumin powder and garlic.
Add Approcimately ONE cup of water and simmer until meat and potatoes are 
tender.  Potatoes will thicken sauce.


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                    *  Exported from  MasterCook II  *

                               Mexican Beef

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Boneless round steak
   1                    Clove garlic -- minced
     1/4  teaspoon      Pepper
     1/2  teaspoon      Salt
   1      tablespoon    Chili powder
   1      tablespoon    Mustard
   1                    Onion -- chopped
   1                    Cube
                        Crushed
  16      ounces        Tomatoes -- canned -- cut up
  16      ounces        Kidney beans -- canned --
                        Drained
                        Beef bouillon cubes --

Spread meat with mixture of garlic, pepper, salt, chili powder, and 
mustard.  Cut into 1/2-inch wide strips.  Place in slow-cooking pot. Cover 
with onion, bouliion cube, and tomatoes.  Cover and cook on low for 6 to 8 
hours.  Turn control to high.  Add beans and cook, covered, for 30 
minutes.
Serve on bed of rice.

 Recipe By     :


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                    *  Exported from  MasterCook II  *

                              Mexican Steak

Recipe By     : Western Mexican Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         round steak
   2      tablespoons   lard
   2                    potatoes -- sliced
   8                    green chiles -- roasted & peeled
   2      small         onion -- sliced
   1      cup           tomatoes -- cooked
   1      clove         garlic -- finely chopped
   1      tablespoon    vinegar
   1      teaspoon      salt
     1/8  teaspoon      pepper
   1      tablespoon    flour

Rub vinegar on both sides of the meat. Pound in garlic, salt, pepper, and 
flour. Cut into small pieces. Brown in hot lard. Cook until meat is 
tender. Add vegetables; season to taste. Cover. Simmer until vegetables 
are tender.


                   - - - - - - - - - - - - - - - - - - 

NOTES : From: Western Mexican Cookbook
       A Compilation of Recipes for the Preparation of Mexican Foods 
       Sonoran Style
       Compiled by Alfonso C. Pain, Tucson, Arizona
       
       MasterCook formatted by Garry Howard, Cambridge, MA
       garhow@hpubmaa.esr.hp.com

                    *  Exported from  MasterCook II  *

                         Mexican-Style Chili Beef

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Main Dish
                Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Lean beef round steak
   1      tablespoon    Vinegar
   1                    Onion -- thin sliced
   2      cups          Crushed tomatoes -- undrained
   1      cup           Water
   1                    Fresh hot jalapeno pepper
   1                    Garlic clove -- minced
     1/2  teaspoon      Ground cumin
     1/4  teaspoon      Dried oregano

Spray a non-stick pan with cooking spray.  Brown the beef cubes over 
moderate heat.  Turn to brown evenly.
Drain and discard any melted fat. Stir in vinegar and onion. Cook and stir 
just until onion begins to brown.
Stir in remaining ingredients.  Lower heat to simmering. Cover and simmer 
1 1/2  to 2 hours until meat is very tender. Uncover and simmer until 
sauce is thick. Skim fat, if any.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                        MIDDLE EASTERN STYLE BEEF

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Lean round steak -- cut into
                        Strips
   1      small         Onion -- chopped
   2      tablespoons   Butter or margarine
   1      can           10 1/2 oz. condensed beef
                        Broth
     1/2                Soup can water
   1 1/2  cups          Frozen broccoli -- cauliflower
                        And carrots -- thawed
     1/4  cup           Raisins
   1      tablespoon    Lemon juice
     1/8  teaspoon      Cinnamon
   1 1/2  cups          Dry rice
     1/2  cup           Sliced almonds

Brown beef and onion in hot butter in a large skillet.Add broth 
water,vegetables,raisins,lemon juice and cinnamon.Bring to a boil Stir in 
rice and almonds.Cover;remove from heat.Let stand 5 minutes.Fluff with a 
fork.Makes 4 servings.


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                    *  Exported from  MasterCook II  *

                                MOCK DUCK

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Onion -- chopped
     1/2  cup           Celery -- chopped
     1/2  cup           Mushroom -- chopped
   1      tablespoon    Butter
     3/4  cup           Dry bread crumbs
     1/2  teaspoon      Savory -- dried
     1/4  teaspoon      Thyme -- dried
                        & pepper
   1      pound         Round steak
   1      tablespoon    Vegetable oil
     3/4  cup           Beef stock

In a skillet, cook onion, celery and mushrooms in butter until softened.
Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to 
taste and just enough water or stock to moisten.
Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces; spread 
with stuffing almost to edges. Roll up each from widest sides; secure with 
string. In skillet, brown rolls in oil. Add stock; cover and simmer for 1 
hour, turning and basting occasionally, or bake in 325F oven for 1 hour.
MAKES: 4 or 5 servings


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                    *  Exported from  MasterCook II  *

                        Mom's Macaroni with Steak

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Entrees

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Round steak
                        Onions -- chopped (to taste)
                        Bell pepper -- chopped
                        Paprika -- to taste
                        Garlic -- to taste
                        Stewed tomatoes -- 2 cans
                        Oregano -- to taste
                        Salt and pepper -- to taste

ds MSG Mushroom pieces, can (opt) Celery, liquified (opt) 8 oz Elbow 
macaroni 1 c  Cheddar, sharp, grated  Slice steak into thin strips about 3 
inches long.  Brown in oil in bottom of pressure cooker.  Add onions, bell 
pepper and paprika; cook, but don't brown.  Add garlic (Mom used a 
spoonful of garlic ground in oil).

 Add stewed tomatoes and spices.  If not tomato doesn't seem strong 
enough, add small can of tomato paste or sauce.  (Don't add if can avoid 
it.) Add blended celery at this point, plus mushroom pieces.  (Liquid 
would make it unnecessary to add tomato paste, she says.)  Add 8 oz box of 
macaroni and push beneath liquid, making sure all is covered.  Put on 
cover and add weight of 15 pounds, over high heat.  After starts popping, 
cook 4-5 minutes, but no longer.  Let pressure off, remove lid and stir in 
cheese.  Serve.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                             MOOSE STROGANOFF

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Moose round steak -- diced
                        Fat for frying
                        Salt
                        Pepper
   2      cans          Cream of mushroom soup
   1      can           Milk -- 10 oz
     1/4  cup           Onions -- chopped

Brown steak in fat in frying pan, season to taste with salt and pepper. 
Combine steak, soup, milk and onions in casserole. Bake at 350 degrees F 
for 1 hour. Serve over cooked rice if desired.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          O'donoghue's Beef Stew

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Round steak -- or stew
                        Steak
   3      medium        Carrots
   3      medium        Parsnips
     1/2  cup           Barley -- pearled
   8                    Potatoes
                        Stock or soup mixture (beef
                        Or oxtail)
                        Salt
                        Pepper
                        Mixed herbs

Boil  some  water in a large saucepan,  sufficient to cover  the meat and 
have approx 1"  left above.  Put in the chopped  (large chunks) meat, 
lower heat to keep the stew simmering,  put in the chopped/diced carrots 
and parsnips,  add herbs,  salt and pepper to taste, leave simmer for a 
while (say 20 mins). Add the peeled whole  potatoes  and  some stock/soup 
mixture or  cornflour  to thicken, keep the mixture simmering and stir 
occasionally, after about  1hr from start-time taste and check the 
potatoes.  If  it tastes ok then its done. Remember the best stews are 
left on for a long time 1 1/2 hrs or more. Contributed by:  Desmond P.
O'Donoghue  (8614903@ul.ie)  Recipe By     : "Aine.McManus" 
<mcmanus@maths.anu.edu.au>, Gaelic List


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                    *  Exported from  MasterCook II  *

                               Orange Beef

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Top round steak -- thin sliced
   2      tablespoons   Sherry
   2      tablespoons   Cornstarch
   2      each          Egg whites
   6      tablespoons   Peanut oil
                        -----SAUCE-----
   1 1/2  cups          Beef stock
   2      tablespoons   Light soy sauce
   1      teaspoon      Sugar
   1 1/2  tablespoons   Cornstarch
   1      teaspoon      Red wine vinegar
   5      each          Dried red peppers -- crumbled
   8      each          Thin slices of orange rind -- fresh pepper to tast

Whisk together the sherry, cornstarch, and eg whites until the mixture is 
foamy.  Add the beef and toss to coat the peices well.  Set aside.  Cut 
meat into 2 X 2" pieces.  Heat 4 Tb peanut oil in wok.  Fry quickly, just 
until crispy and browned, remove to wok rack to drain.

 Add remaining 2 TB peanut oil to wok.  Add orange rind and red peppers to 
hot oil in wok.  Stir-fry until orange rind begins to darken and aroma 
from oil becomes pleasant.  Add remaining ingredients and stir until 
bubbly (add more beef stock if to thick),  Add fried beef and toss to caot 
with sauce.  Serve at once with steamed white rice.


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                    *  Exported from  MasterCook II  *

                              ORANGE BEEF #2

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Top round steak -- thinly sliced
   2      tablespoons   Sherry
   2      tablespoons   Cornstarch
   2                    Egg whites
   6      tablespoons   Peanut oil
                        -----SAUCE-----
   1 1/2  cups          Beef stock
   2      tablespoons   Light soy sauce
   1      teaspoon      Sugar
   1 1/2  tablespoons   Cornstarch
   1      teaspoon      Red wine vinegar
   5                    Dried red chile peppers -- Broken into pieces
   8                    Thin slices of orange rind -- (orange part only) o
                        Fresh ground black pepper -- To taste

Whisk together the sherry, cornstarch, and egg whites until the mixture is 
foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat 
into 2x2-inch pieces. Heat 4 Tbs. peanut oil in wok. Fry quickly, just 
until crispy and browned, remove to wok rack to drain.

 Add remaining 2 Tbs. peanut oil to wok. Add orange rind and red peppers 
to hot oil in wok. Stir-fry until orange rind begins to darken and aroma 
from oil becomes pleasant. Add remaining ingredients and stir until bubbly 
(add more beef stock if too thick). Add fried beef and toss to coat with 
sauce. Serve at once with steamed white rice.

 Contributed to the echo by: Stephanie Dicamillo Originally from: Chinese 
co-worker Orange Beef


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                    *  Exported from  MasterCook II  *

                           ORANGE-BEEF STIR-FRY

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----SAUCE-----
   1      tablespoon    Cornstarch
   1      teaspoon      Sugar
   1      teaspoon      Instant beef bouillon -- granules
   1      teaspoon      Orange peel -- finely shredded
     1/2  cup           Orange juice
   1      tablespoon    Soy sauce
                        -----BEEF-----
  12      ounces        Beef top round steak
                        Nonstick spray coating
   1                    Clove garlic -- minced
   4                    Green onions -- bias cut into
                        lengths
   1      tablespoon    Cooking oil
   8      ounces        Fresh spinach -- torn into
                        pieces
   4      ounces        Sliced water chestnuts -- drained (1/2 can)
   2      cups          Cooked rice -- hot

Orange Sauce: For Orange Sauce, combine all of the sauce ingredients and 
set aside.

 Beef: Partially freeze steak; slice thinly across the grain into strips. 
Spray a wok or large skillet with nonstick spray coating.  Stir-fry garlic 
and onion 1 minute and remove from wok.  Add oil to wok, if needed. 
Stir-fry half of the beef for 2 to 3 minutes.
Remove form the wok and stir-fry the rest of the beef.
Return all of the beef to the wok. Stir in the Orange Sauce.  Cook and 
stir until bubbly.  Stir in spinach, water chestnuts, and onion mixture. 
Cover and cook for 1 minute. Serve hot over rice.

 LOW CALORIE RECIPES; Summer 1988  Posted by Fred Peters.


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                    *  Exported from  MasterCook II  *

                         ORIENTAL GRILLED STEAKS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Top round steaks -- 1-inch
          (3            Lbs)
     1/2  cup           Soy sauce
     1/2  cup           Dry sherry
   2      tablespoons   Sugar
     1/2  teaspoon      Ground ginger
     1/4  teaspoon      Dry mustard
     1/2  teaspoon      Garlic powder

Place steaks in a plastic bag.  Mix remaining ingredients in small bowl. 
Pour marinade over steaks; turn steaks to coat.  Close bag securely and 
refrigerate for 4 to 6 hours.  Let stand at room temperature for 1 hour 
before cooking.  Prepare grill for cooking.  Remove steak from bag and 
reserve marinade.  Grill steak 4 inches from medium coals, 5 minutes per 
side for rare, 7 minutes for medium, and 10 minutes for well done. Brush 
with reserved marinade before turning over.

 Family Circle  GREAT IDEAS Vol 12 No 4  Posted by Fred Peters.


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                    *  Exported from  MasterCook II  *

                        ORIENTAL SPICY ORANGE BEEF

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Oriental

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Beef flank or round steak
   2      tablespoons   Corn oil
     1/4  cup           Slivered orange peel
  10      milliliters   Minced garlic
     1/2  teaspoon      Ground ginger
   2      tablespoons   Corn starch
   1      cup           Cool beef broth
     1/4  cup           Soy sauce
     1/4  cup           Dry sherry
     1/4  cup           Orange marmalade
     1/2  teaspoon      Crushed dried red pepper

In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until 
browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1 
minute. Stir together: corn starch, beef broth, soy sauce, sherry, 
marmalade and pepper. Stir into beef. Stirring constantly, bring to boil 
over medium heat. Boil 1 minute. Serve over rice. Serves 4.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                                OVEN STEW

Recipe By     : HUBERT
Serving Size  : 12   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Beef round steak, cut into 1-inch cubes
   4      cups          Carrots, sliced
   2      cups          Celery, sliced
   4      medium        Onions, sliced
   2      cans          Water chestnuts, sliced, drained -- (5 ounces each)
   2      cans          Mushrooms, sliced, drained -- (6 ounces each)
     1/4  cup           Gold Medal Flour
   2      Tablespoons   Gold Medal Flour
   2      Tablespoons   Sugar
   2      Tablespoons   Salt
   2      cans          Tomatoes (16 ounces each)
   2      cups          Burgundy *

     Heat oven to 350 degrees F.  In roasting pan or 2 Dutch ovens, mix 
meat, carrots, celery, onions, water chestnuts, and mushrooms.  Mix flour, 

sugar, and salt; stir into meat mixture(s).  Stir in tomatoes and 
burgundy.  Cover; bake 4 hours or until meat is tender.  Makes 12 
servings.

*2 cups water plus 2 teaspoons instant beef bouillon can be substituted 
for the burgundy.


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                    *  Exported from  MasterCook II  *

                           PARMESAN ROUND STEAK

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Round steak; boneless -- 3/4"
   1                    Egg -- beaten
     1/3  cup           Milk
     1/2  cup           Breadcrumbs; fine -- dry
   1      teaspoon      Salt
     1/8  teaspoon      Pepper
   1      tablespoon    Ac'cent
   3      tablespoons   Bacon drippings
     1/2  cup           Water
     1/4  teaspoon      Oregano; dried -- whole
     1/4  cup           Parmesan cheese -- grated
   6      small         Onions -- peeled
     1/4  teaspoon      Salt
     1/4  teaspoon      Paprika

Trim excess fat from steak; pound to 1/2 inch thickness.  Cut steak into 
serving size pieces.

 Combine egg and milk; beat well.  Combine breadcrumbs, 1 ts. salt, 
pepper, and Ac'cent.  Dip steak in egg mixture, dredge in breadcrumb 
mixture, and brown in bacon drippings.  Place steak in a lightly greased 2 
quart baking dish.  Add water and sprinkle with oregano and cheese.

 Add onions to steak; sprinkle with 1/4 teaspoon salt and paprika.
Cover tightly and bake at 325 degrees for 1 hour and 15 minutes or until 
tender.

 SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by 
Nancy Coleman.


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                    *  Exported from  MasterCook II  *

                           Pepper Steak Strips

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Main Dish                        Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Env. Meat Marinade *
   1      pound         Round Steak **
   1      each          Med. Onion -- Chopped
   2      tablespoons   Butter Or Margarine
   1      teaspoon      Bottled Brown Boquet Sauce
   8      ounces        (1 can) Stewed Tomatoes
     1/2  teaspoon      Dried Thyme Leaves
   2      tablespoons   Unbleached Flour
     1/4  cup           Red Wine Or Water
   1      each          Med Green Pepper ***
   8      ounces        (1 Can) Mushrooms ****
   3      cups          Hot Cooked Rice

*      Envelope of Meat Marinade From Store should weigh about .8 ozs. ** 
Steak should be cut into strips, about 1/8-inch thick and about *** Green 
Pepper should be seeded and cut into strips. **** Mushrooms should be 
stems and pieces, and should be drained.
~------------------------------------------------------
~------------------ Prepare marinade as diredcted on envelope.
Marinate beef as directed on envelope; drain well. Cover and microwave 
onion and margarine in 2-qt casserole on high (100%) 1 minute. Stir in 
bouquet sauce, tomatoes, and thyme.  Mix in beef.
Cover and microwave 8 minutes; stir.  Microwave on medium (50%) 10 
minutes. Shake flour and wine in tightly covered container. Stir into meat 
Mixture. Add pepper strips and mushrooms; mix into sauce.
Cover and microwave until meat is tender, 6 to 8 minutes. Serve over hot 
Rice.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                             PEPPERS & STEAK

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot                         Main Dish
                Low-Cal                          Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Lean round steak
   2                    Green peppers -- chopped
   2      tablespoons   Minced dried onion
   1      cup           Beef boullion
     1/4  cup           Soy sauce
     1/2  teaspoon      Ground ginger
     1/2  teaspoon      Garlic powder

Cut steak into serving size portions.  Place half the steak in Crockpot. 
Arrange green peppers on steak.
Place remaining steak on top. Mix remaining ingredients and pour over 
meat. cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5 
hours.
Each serving: 186 calories. Submitted By DONNA@WEBSTER.DEMON.CO.UK  On 
THU, 02 NOV 1995 144219 GMT


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                      PEPPERS AND STEAK FOR CROCKPOT

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot                         Main Dish
                Low-Cal                          Meats
                Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Lean round steak
   2                    Green peppers -- chopped
   2      tablespoons   Minced dried onion
   1      cup           Beef boullion
     1/4  cup           Soy sauce
     1/2  teaspoon      Ground ginger
     1/2  teaspoon      Garlic powder

Cut steak into serving size portions.  Place half the steak in Crockpot. 
Arrange green peppers on steak.
Place remaining steak on top. Mix remaining ingredients and pour over 
meat.  cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5 
hours.
Each serving: 186 calories. ~


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                    *  Exported from  MasterCook II  *

                           RAGOUT A LA BERGHOF

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Hamburger                        German
                Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Butter
   3 1/2  pounds        Round Steak -- Boneless *
   1      cup           Onion -- Chopped
   1 1/2  cups          Green Bell Pepper -- Chopped
   1      pound         Mushrooms -- Sliced
     1/2  cup           Unbleached Flour
   2      cups          Beef Broth -- Canned/Homemade
   1      cup           White Wine -- Dry
   1      teaspoon      Salt
   1      teaspoon      Worcestershire Sauce
                        Tabasco Sauce To Taste

*  Round steak should be cut into thin strips.
~-------------------------------------------------------------------------
Melt 1/2 cup butter in a large frypan.  Brown meat over medium-high heat.
Remove browned meat.  In remaining butter, saute onion for 2 minutes.  Add 
green bell pepper and mushrooms.  Cook an additional 3 minutes.  Melt 1/4 
cup butter and add flour.  Slowly add beef broth; cook until thickened.
Stir in wine and seasonings.  Add meat and mushroom mixture.  Cover and 
simmer 45 minutes to 1 hour, until meat is tender.  Serve with buttered 
noodles or dumplings.


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                    *  Exported from  MasterCook II  *

                            Ranch Round Steak

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Meats                            Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Beef Round Steak *
     1/4  cup           Flour
   2      teaspoons     Dry Mustard
   1 1/2  teaspoons     Salt
     1/8  teaspoon      Pepper
     1/4  cup           Shortening
     1/2  cup           Water
   1      tablespoon    Worcestershire Sauce

*    Round Steak should be 1/2' thick, and then cut into serving pieces. 
~------------------------------------------------------ 
~------------------ Trim excess fat from meat; slash edges to prevent 
curling. Combine flour, dry mustard, salt, and pepper; use to coat meat. 
Reserve remaining flour mixture.  In skillet, brown meat, half at a time, 
on both sides in hot shortening.  Push meat to one side; stir in reserved 
flour mixture. Combine water and worcestershire sauce; stir into skillet 
mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and 
simmer for 1 to 1 1/4 hours or until meat is tender. Remove meat to 
platter. Skim excess fat from gravy.
Drizzle gravey over meat and serve.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                Ranch Style Chicken Fried Steak And Gravy

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Steak                            Meats
                Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----STEAK-----
   4      pounds        Round Steak 1/2-inch Thick
   1      cup           Milk
   1      cup           Unbleached Flour
                        Salt & Pepper
                        Milk
                        -----GRAVY-----
   4      tablespoons   Fat
   4      tablespoons   Unbleached Flour
   1      quart         Milk

Tenderize round steak.  Dip in milk and then flour, salt and pepper to 
taste.  Fry in deep fat at approcimately 375 Degrees F. until golden 
brown.
After steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. 
Stir until smooth.  Add 1 qt milk. Stir and cook until until thickened for 
steak gravy.


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                    *  Exported from  MasterCook II  *

                                RAW KIBBEE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak or lamb
     3/4  cup           Fine bulgar
     1/2  teaspoon      Cumin
   1      teaspoon      Salt
                        Olive oil

Put bulgar in a bowl and cover with warm water.  The water should cover 
the bulgar and be about 1 inch above the bulgar.  Let soak until water is 
absorbed and bulgar is soft.(about 1/2 hour)  Remove ALL fat and membranes 
from meat(I prefer beef) and grind twice.
Combine meat, bulgar, cumin, and salt.  Mix by hand until throughly mixed.
Pat kibbee  onto a platter or plate.  Make a hole in middle of kibbee and 
fill with olive oil.  Serve with pita bread. Serve immediately.

 Posted by Dar Rains, Fidonet Cooking


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                    *  Exported from  MasterCook II  *

                       Rindergulasch (Beef Goulash)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Meats
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   Vegetable Oil
   1      pound         Round Steak -- Cubed
   3      each          Onions; Medium -- Chopped
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
     1/2  teaspoon      Garlic Salt
   1      teaspoon      Paprika
     1/4  teaspoon      Sugar
   2      cups          Water -- Hot
   1      tablespoon    Unbleached Flour
     1/4  cup           Water -- Cold
     1/2  cup           Cream -- Heavy

Heat vegetable oil in a large fry pan or Dutch oven.
Add meat cubes and brown well, approximately 10 minutes. Stir in onions; 
cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and 
sugar.
Blend thoroughly.  Pour in hot water; cover and simmer gently about 1 1/2 
hours.  In a small jar or container, shake or blend flour with cold water. 
Be sure to break up all lumps. Add to meat about 7 minutes before the end 
of the cooking time.  Stir constantly until sauce is thickened and 
bubbling. Remove from heat; stir in cream.
Serve with noodles, accompanied by a tomato salad if desired.


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                    *  Exported from  MasterCook II  *

                           ROLLED CASTLE STEAK

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats                            Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    White Castle hamburgers
   2 1/2  pounds        Round steak
     1/2  teaspoon      Curry powder
   3      tablespoons   Oil
     1/2  cup           Water

Tenderize steak. Remove excess fat. Chop hamburgers and add curry powder 
to dressing mixture. Spread mixture on steak and roll as a jelly roll. Tie 
with string. Put oil into pan and heat. Add steak roll to pan and roll to 
brown on all surfaces. Reduce heat. Add water and simmer. Cover and cook, 
rotating meat, for approximately 30 minutes. Liquid in pan is excellent 
for gravy stock.


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                    *  Exported from  MasterCook II  *

                                 Rouladen

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Round steak -- sliced thinly
                        Dijon mustard
   2                    Dill pickles -- finely chopped
     3/4  pound         Bacon
   1                    Onion -- finely chopped
   1      tablespoon    Light brown sugar
     1/3  cup           Flour
   1 1/4  cups          Beef broth

Preheat oven to 325.

 Cut round steak into 3" x 5" pieces (makes about 6).  Spread meat with 
mustard.  Place pickle on each square.  Cook the bacon until crisp, 
remove, crumble and sprinkle over meat.  In 2 tablespoons of the bacon 
drippings (reserve the rest), saute the onions until tender.  Put onions 
on meat.
Sprinkle with brown sugar and season with salt and pepper. Roll each piece 
of steak and secure with string.

 Dredge the rolls in flour and brown quickly in the reserve bacon 
drippings.
Transfer to a casserole.  Measure 2 tablespoons of the left-over flour and 
sprinkle over drippings.  Cook, stirring.  Add the broth and bring to a 
boil.  Pour over beef rolls, cover and bake about one hour.


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                    *  Exported from  MasterCook II  *

                             ROULADEN OF BEEF

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Breads
                German

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Round steak in 6 thin pieces
                        Salt and black pepper to -- taste
     1/4  cup           + 2 Tbl Dijon mustard
   6      slices        Cooked bacon -- crumbled
     1/2  cup           Chopped onion
   1      cup           Chopped carrots
   6                    Dill pickle spears
   2      tablespoons   Vegetable oil

1.  Preheat broiler.

 2.  lb each piece of beef between two pieces of waxed paper to 6 inch 
diameter (about 1/8 inch thick); sprinkle with salt and pepper.

 3.  Place meat on rack in pan 4 inches from heat and broil for 1 minute 
on each side.

 4.  Spread each piece of meat with 1 tbs of mustard. Sprinkle evenly with 
bacon; top with equal amounts of carrot, onion, and 1 pickle spear. Roll 
up and secure with a wooden toothpick.

 5.  Heat oil in a medium nonstick skillet over medium heat. Brown meat 
rolls on all sides.

 6.  Add 1 inch water to skillet.  Cover and simmer for 1 hour, or until 
beef is tender.  Remove to a warm serving dish.  Pour the pan juices into 
a sauce bowl.  Remove toothpicks before serving.  Pass  the sauce 
separately.

 Makes six servings.


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                    *  Exported from  MasterCook II  *

                          ROUND STEAK CASSEROLE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Crockpot
                Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak -- cut
     1/2                Inch thick
                        Garlic salt, salt -- pepper
   1                    Onion -- thinly sliced
   3                    To 4 potatoes -- peeled and
                        Quartered (optional)
   1 1/2  cups          Beef broth
   1      can           Green beans -- drained
   1      can           Tomato soup
   1      can           Tomatoes

Season round steak Iightly with garlic salt, salt, and pepper. Cut into 
serving pieces and place in CROCK-POT with sliced onion which has been 
separated into rings.
Add potatoes and green beans. Top with tomato soup and tomatoes. Cover and 
cook on Low 8 hours. Remove cover during last half-hour if too much 
liquid. From Rival Crock-pot cook book, date unknown


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                    *  Exported from  MasterCook II  *

                           Round Steak Italiano

Recipe By     : 
Serving Size  : 5    Preparation Time :7:15
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        round steak
   1      teaspoon      salt
     1/2  teaspoon      oregano
     1/4  teaspoon      pepper
  15 1/2  ounces        spaghetti sauce with mushrooms
  16      ounces        whole small onions -- drained

Cut steak into 5 or 6 serving-size pieces.  Coat with salt, oregano, and 
pepper.  in slow-cooking pot, pour spaghetti sauce over meat.  Cover and 
cook on low for 7 to 9 hours or until meat is tender.  Turn control to 
high; add onions.  Cook on high for 10 to 15 minutes.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve with Italian green beans and toasted garlic cheese b


                    *  Exported from  MasterCook II  *

                       ROUND STEAK WITH RICH GRAVY

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Main Dish                        Meats
                Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak
   1                    (1.5 oz) pkg onion soup mix
     1/4  cup           Water
   1      can           (10.5 oz)condensed cream of
                        Mushroom soup

Cut steak into 5 or more serving pieces. Place in slow-cooking pot. Add 
dry onion soup mix, water and condensed mushroom soup. Cover and cook on 
low for 6 to 8 hours. Excellent when served with mashed potatoes. Source: 
Crockery Cookery by Mable Hoffman :       page 102  **NOTE: I used blade 
steak instead of round steak, works just as well!**


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                    *  Exported from  MasterCook II  *

                          ROYAL BEEF BOURGUIGNON

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Top round steak -- 2" cubes
   2      tablespoons   Butter (or marg.) -- melted
   3      tablespoons   All-purpose flour
     1/2  cup           Dry sherry
   5      slices        Bacon
  24      small         Onions; peeled -- about 1 lb.
   1      pound         Mushrooms; small -- fresh
     3/4  cup           Consomme -- undiluted
     1/4  cup           Water
   1      cup           Burgundy
   2      tablespoons   Tomato paste
   2                    Bay leaves

pn Chives; frozen, chopped pn Thyme; dried pn Tarragon; dried pn Parsley; 
chopped  Brown steak in butter in a heavy Dutch oven.  Combine flour and 
sherry, stirring until well blended; stir into Dutch oven.

 Cook gacon until crisp; drain, reserving drippings.  Crumble bacon, and 
add to steak.

 Saute onions in bacon drippings until tender; remove with a slotted 
spoon, and add to steak.  Saute mushrooms in remaining bacon drippings; 
drain well, and set aside.

 Add remaining ingredients, except mushrooms, to steak; cover and simmer 
over low heat 1-1/2 hours.  Add mushrooms; cover and simmer an additional 
30 minutes.

 SOURCE: Southern Living Magazine, Sometime in 1980. Typed for you by 
Nancy Coleman.


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                    *  Exported from  MasterCook II  *

                         RUSSIAN BEEF STROGANOFF

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Russian
                Beverages                        Potatoes
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Boneless Round Steak
   3      tablespoons   Flour
   1      teaspoon      Salt
   2      tablespoons   Oil
     1/2  cup           Finely Chopped Onion
   1                    Minced Garlic Clove
     1/2  cup           Coca-Cola
     1/4  cup           Water
   2      tablespoons   Flour
     1/2  cup           Water
   1      tablespoon    Worcestershire Sauce
   2      ounces        Canned Mushrooms W/Liquid
   1      cup           Sour Cream
   2      tablespoons   Minced Parsley
                        Cooked Mashed Potatoes Or
                        Cooked Noodles Or
                        Cooked Rice

Cut the beef into 1/2 inch strips; put in a plastic bag with 3 tb of flour 
and the salt.  Shake until the meat is evenly coated. In a heavy skillet 
or Dutch oven, heat oil; add the meat strips and brown slowly, stirring 
often.
Add the onion, garlic, Coca-Cola and 1/4 cup of water; mix well. Cover 
andsimmer for 30 to 45 minutes or until the meat is fork tender. In a 
bowl, mix the 2 tb of flour with the 1/2 cup of water until smooth. Stir 
into the meat along with the Worcestershire sauce and the undrained 
mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead 
for reheating later, do not add the sour cream now. Reheat, then complete 
the recipe directions.) Stir in the sour cream and heat gently just until 
the gravy simmers.  Sprinkle with parsley and serve over mashed potatoes, 
noodles or rice. From: "International Cooking with Coca-Cola", a give away 
pamphlet from The Coca-Cola Company, 1981.


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                    *  Exported from  MasterCook II  *

                               Savory Beef

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Casseroles                       Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----LISA HLAVATY-----
   2      pounds        Round steak -- cut into 1/2
                        Inch cubes
   3      tablespoons   Oil
   1      large         Onion -- chopped
   1                    Clove garlic -- minced
   3      tablespoons   Flour
   3      ounces        Can of mushrooms -- undrained
     1/2  cup           Chopped celery
   1      cup           Sour cream
   8      ounces        Tomato sauce
   1      teaspoon      Salt
                        Pepper
                        Chopped celery -- for garnish
                        Chopped chives -- for garnish

In a large saucepan, heat oil. Add beef. Brown. Add onion and garlic. 
cook, stirring, until onions are transparent. Add flour, stirring until 
beef cubes are coated. Add mushrooms with juice and celery. In a small 
bowl, combine remaining ingredients. Mix well. Pour over meat. Toss well. 
Remove from heat. Turn mixture into a greased 2 quart casserole 
dish.Cover. Bake at 325 for 1 1/4 to 1 1/2 hours until meat is tender. 
Sprinkle with chopped celery and chives. Source: MGR recipes


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                    *  Exported from  MasterCook II  *

                           SAVORY SKILLET MEAL

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Round steak
   4      medium        Size potatoes -- peeled and
                        Cut into quarters
     1/3  cup           Flour
   1      teaspoon      Salt
   1      large         Onion -- cut in slices
   1      can           Cream of mushroom soup
   3      tablespoons   Shortening

Cut meat into bite size pieces for serving.Season with salt, dip in 
flour.Brown in shortening in skillet.Place vegetables over top of 
meat,then add mushroom soup.Cover.Keep mixture on medium high until steam 
escapes freely.Turn to simmer and cook 50 minutes longer.Serve.


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                    *  Exported from  MasterCook II  *

                            SAVORY SWISS STEAK

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot                         Main Dish
                Steak

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Round steak
     1/4  cup           Flour
   2      teaspoons     Dry mustard
   1      teaspoon      Salt
     1/4  teaspoon      Pepper
   2      tablespoons   Butter
   2      tablespoons   Oil
   1                    Onion -- finely chopped
   2                    Carrots -- peeled and grated
   2                    Stalks celery -- finely chopped
   1      can           (16 oz) tomatoes
   2      tablespoons   Worcestershire sauce
   1      tablespoon    Brown sugar

Cut steak into 6 serving-size portions. Coat with a mixture of flour, 
mustard, salt and pepper. Using a large frying pan, brown meat in half the 
butter and oil. Transfer to crockpot. Heat remaining butter and oil in 
frying pan. Saute onions, carrots and celery until glazed. Add tomatoes, 
Worcestershire and brown sugar. Heat, scraping up drippings. Pour over 
meat.
Cover. Cook on low, 6 to 8 hours, or until tender.
Serve meat with sauce spooned over. Sprinkle with parsley. Source: The 
Crockery Pot Cookbook :          by Lou Seibart Pappas :          ISBN 
0-911954-11-2  From the collection of K.Deck


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                    *  Exported from  MasterCook II  *

                              SHERRIED BEEF

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Dry sherry
   3      tablespoons   Soy sauce
     3/4  pound         Beef top round steak -- - sliced into 1/8" s
   2      large         Carrots -- - cut into diagonal
   1      large         Green pepper -- - cut into strips
   1      medium        Onion -- cut into chunks
   2      tablespoons   Vegetable oil -- divided
   1      tablespoon    Cornstarch
   2      cups          Hot cooked rice

Combine 1/2 cup water, sherry, and soy sauce; pour over beef and marinate 
1 hour.  Stir-fry carrots, green pepper and onion in 1 tablespoon oil in 
large skillet over medium-high heat.  Remove from skillet; set aside.
Drain beef and reserve marinade.  Brown beef in remaining 1 tablespoon 
oil.  Combine cornstarch with reserved marinade.  Add vegetable and 
marinade mixtures to beef; cook, stirring, until sauce is thickened.
Serve over hot rice.

 Each serving provides:
* 365 calories * 23.9 g. protein * 10.9 g. fat * 41.5 g. carbohydrate * 
3.3 g. dietary fiber * 1080 mg. sodium * 48 mg. cholesterol  Source: 
"Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice 
Council Electronic format courtesy of Karen Mintzias


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                    *  Exported from  MasterCook II  *

                              SICILIAN STEAK

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Steak                            Beef
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak
   2      cups          Tomato -- crushed
     1/4  cup           Flour
     1/8  teaspoon      Dry mustard
     1/8  teaspoon      Ground pepper
     1/2  teaspoon      Oregano
   1      each          Garlic clove -- minced
   1      tablespoon    Parsley -- chopped
   3      tablespoons   Olive oil
     1/2  teaspoon      Salt

Cut steak into serving pieces and pound thin. Mix flour, salt, pepper and 
dredge meat in mixture. Brown the meat with oil in large skillet.
Pour off the liquid, add tomatoes, oregano, mustard,parsley and garlic.
Cover and simmer about 1 hour.


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                    *  Exported from  MasterCook II  *

                         SLOW COOKED PEPPER STEAK

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak
   2      tablespoons   Cooking oil
     1/4  cup           Soy sauce
   1      cup           Chopped onion
   1      teaspoon      Sugar
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
     1/4  teaspoon      Ground ginger
   4                    Tomatoes, cut into eighths
          Or            
                        One can (16 oz) tomatoes
                        With liquid -- cut up
   2      large         Green peppers -- cut into
                        Strips
     1/2  cup           Cold water
   1      tablespoon    Cornstarch
                        Cooked noodles or rice

Cut beef into 3-in. X 1-in. strips; brown in oil in a skillet.  Transfer 
to a slow cooker.  Combine the next seven ingredients; pour over beef.
Cover and cook on low for 5/6 hours or until meat is tender.  Add tomatoes 
and green peppers; cook on low for 1 hour longer.  Combine the cold water 
and cornstarch to make a paste; stir into liquid in  slow cooker and cook 
on high until thickened.  Serve over noodles or rice.


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                    *  Exported from  MasterCook II  *

                          Smothered Round Steak

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak
   2      teaspoons     Salt
     1/2  teaspoon      Ground black pepper
   1      teaspoon      Ground red pepper
   1      teaspoon      Ground white pepper
                        All-purpose flour (dredging)
     1/2  cup           Vegetable oil
   3      each          Medium onions -- chopped
   2      each          Bell peppers -- chopped
   1      each          Celery rib -- chopped
   1      cup           Beef stock or water

Alex Patout says, "Smothering is a multipurpose Cajun technique that works 
wonders with everything from game to snap beans. It's similar to what the 
rest of the world knows as braising--the ingredients are briefly browned 
or sauteed, then cooked with a little liquid over a low heat for a long 
time." Season the roast with one half of the salt and peppers. Dust with 
flour on all sides.  Heat the oil in a Dutch oven or other large heavy pot 
over medium-high heat, add the steak, and brown well on all sides. Remove 
the meat and pour off all but 1 teaspoon of the oil. Add half the onions, 
bell peppers, celery, and the other half of the seasonings, and the stock 
or water.  Stir well and reduce the heat to the lowest possible point.
Return the roast to the pot and cover with the remaining vegetables.
Cover and let cook until the meat is very tender, about 1 hour and 15 
minutes. Serve the meat in slices, with rice alongside and the gravy over 
all. When you try this recipe with other kinds of meat, be sure to adjust 
the cooking times accordingly--let tenderness be your guide. For extra 
flavorful roasts, try larding with slivers of garlic before smothering. 
Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 
0-394-54725-X


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                    *  Exported from  MasterCook II  *

                             Sourdough Steak

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Round steak [1" thick]
   1      cup           Flour
   2      teaspoons     Onion salt
   2      teaspoons     Paprika
   1      teaspoon      Pepper
   1      cup           Sourdough starter [recipe -- follows]
     3/4  cup           Shortening
   1      U             Using a meat tenderizing mall


and cut into serving pieces... 2) Combine flour and seasonings, and dip 
steak pieces in sourdough starter then in flour mixture... 3) Fry in about 
1" of hot shortening... and serve


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                    *  Exported from  MasterCook II  *

                         SOUTH OF THE BORDER STEW

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican                          Meats
                Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Butter
   2      pounds        Boneless round steak -- cubed
   5                    Zucchini -- sliced thin
   3      cups          Corn
   1      can           (4 oz) grn chilies -- chopped
   2                    Cloves garlic -- minced
   1      teaspoon      Salt
     1/4  teaspoon      Oregano
     1/4  teaspoon      Cumin
   1      cup           Cheddar cheese -- shredded
     1/4  cup           Chopped cilantro

In a large skillet, melt butter.  Brown meat, a few pieces at a time.
Remove from skillet as they brown.  Saute zucchini in skillet 7-10 
minutes.
Return meat and add corn, chilies, garlic, salt, oregano and cumin. 
Simmer, stirring occassionally, about 12-15 minutes or until meat is 
tender.  Stir in cheese until melted.  Garnish with chopped cilantro and 
serve.


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                    *  Exported from  MasterCook II  *

                          SOUTHWEST BEEF FAJITAS

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Mexican                          Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cucumber Salsa
                        Southwest Relish
                        Southwest Guacamole
   1      pound         Top Round Steak -- Boneless *
     1/4  cup           Lime Juice
   2      tablespoons   Vegetable Oil
   2      teaspoons     Red Chiles -- Ground
   2                    Cloves Garlic -- Chopped
   8                    Flour Tortillas **

*    Round Steak should be cut about 1/2 inch thick. ** Flour Tortillas 
should be 10 inches in Diameter and be warmed.
~-------------------------------------------------------------------------
Prepare Cucumber Salsa, Southwest Relish, and Southwest Guacamole; set 
aside.  Cut beef steak diagonally across the grain into thin slices, each 
2 X 1/8-inch.  Mix remaining ingredients except tortillas in a glass or 
plastic bowl; stir in beef until well coated.  Cover and refrigerate for 
at least 1 hour.  Set oven control to broil.  Place beef slices on rack in 
broiler pan.  Broil with tops 2 to 3 inches from heat until brown, about 5 
minutes.  Place 1/8 of the beef, some Cucumber Salsa, Southwest Relish, 
and Southwest Guacamole in the center of each tortilla.  Fold one end ot 
the tortilla up about 1 inch over the beef mixture; fold right and left 
sides over the folded end overlapping.  Fold down the remaining end. Serve 
with remaining salsa, relish and guacamole.


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                    *  Exported from  MasterCook II  *

                          STEAK & KIDNEY PUDDING

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Kidney -- beef
   4      tablespoons   Shortening
   2                    Onion -- chopped
   2      pounds        Round steak -- cubed
   1 1/2  tablespoons   Worcester sauce
     1/2  teaspoon      Salt
     1/2  teaspoon      Pepper
   2      tablespoons   Butter -- softened
   2      tablespoons   Flour
   2      tablespoons   Parsley -- minced
   1      teaspoon      Rosemary
   1      teaspoon      Organo
                        -----PASTRY-----
   1      cup           Flour -- + 2 t
     1/4  teaspoon      Salt
     1/3  cup           Shortening
   2      tablespoons   ;Water -- cold

Calories     per serving: 654 Fat grams per serving: 36 Approx. Cook Time:
2:30  Wash the kidney, remove membranes and fat, and cut kidney in 1" 
cubes. Cube the steak into 1" cubes.  Melt the shortening in a heavy pot. 
Add the onions and cook, stirring often, until well browned. Add the steak 
and kidneys.  When the meat is browned on all sides, pour on 2 cups of 
boiling water, Worcester, salt, and pepper.  Cove and cook over a very low 
heat for 1 1/2 hours, or until the steak is tender. Preheat the oven to 
400 F. Blend the butter with the flour to make a beurre manie. Drop small 
pellets of this paste into the sauce and stir to thicken it. Put meat and 
sauce into a deep pie plate and sprinkle with parsley. If you wish to use 
a pastry topping, roll out the dough and cover the pie plate. Slash the 
top, crimp the edges, and bake about 30 minutes, or until well browned.

 Pastry:  Mix the flour and salt. Cut in the shortening with a pastry 
blender.  Combine lightly only until the mixture resembles coarse meal or 
very tine peas; its texture will not be uniform but will contain crumbs 
and small bits and pieces.  Sprinkle water over the flour mixture, a 
tablespoon at a time, and mix lightly with a fork, using only enough water 
so that the pastry will hold together when pressed gently into a ball.

 --- Fannie Farmer Cookbook


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                    *  Exported from  MasterCook II  *

                             Steak and Cheese

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Cheese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Top Round Steak
     1/4  cup           Flour
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
     1/4  teaspoon      Garlic or Celery Salt
   6      tablespoons   Butter
   1      each          Lg Onion -- finely chopped
   1      cup           Beef Bullion
   1      cup           Sharp Cheddar Cheese -- grated
   2      tablespoons   Parsley -- finely chopped

Steak should be cut in thin slices.
Pound steak out until it is about 1/4-inch thick.
Combine flour, salt, pepper and garlic salt and rub into steak on both 
sides. Allow to stand for 5 minutes, then cut into 8-10 serving pieces. 
Heat butter in a large, heavy frying pan and brown steak on both sides 
over moderate heat. Sprinkle with chopped onion and add bullion. Bring to 
a boil, cover pan, and simmer for 1 hour or until steak is tender. 
Sprinkle cheese and parsley over top, cover again, and cook another minute 
or so to melt cheese. Good served with hot fluffy rice. Source: TEXAS THE 
BEAUTIFUL COOKBOOK


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                    *  Exported from  MasterCook II  *

                      STEAK AND GUINNESS PIE (IRISH)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      kilogram      Round steak
   1      tablespoon    Flour
   1      teaspoon      Brown sugar
   1      tablespoon    Raisins (optional)
                        Onions
 300      milliliters   Guinness
   8                    Slices bacon
   3      ounces        Lard
                        Chopped parsley
                        Recipe of short pastry*

*For double-crust pie in deep pie dish.  -- Cut the steak into bite sized 
cubes, roll in seasoned flour, and brown in the lard with the bacon, 
chopped small.

 Place the meat in a casserole, peel and chop the onions, and fry until 
golden before adding them to the meat.  Add the raisins (if wanted) and 
brown sugar, pour in the Guinness, cover tightly and simmer over a low 
heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir 
occasionally, and add a little more Guinness or water if the rich brown 
gravy gets too thick.  Meanwhile, line a deep pie dish with half the pie 
crust: bake it blind:  then add the Guinness/beef mixture from the 
casserole, cover with the top layer of pie crust, and bake until finished, 
probably about 10 more minutes.  Variation:  for the brown sugar, 
substitute 3 T honey.


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                    *  Exported from  MasterCook II  *

                              STEAK HAWAIIAN

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Diabetic                         Main Dish
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ounces        Beef top round steak(sliced)
     1/2  teaspoon      Mace
   2      tablespoons   Unsweetened pineapple juice
   1                    Pineapple slice(unsweetened)

Pound slices of round steak with mallet or edge of plate until thin.
Sprinkle both sides with mace. Place in aluminum foil. Sprinkle with 
pineapple juice; top with pineapple slice. Secure foil tightly. Place in 
baking dish.  Bake at 350F for 40-45 minutes.
MICROWAVE: Place in plastic wrap. Cook on High for 10-12 minutes. 1 
serving = 3 lean meat, 1 fruit calories 200


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                    *  Exported from  MasterCook II  *

                              STEAK ORIENTAL

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Oriental

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Diagonally cut carrot
                        Slices
   1      cup           Diagonally cut celery
                        Slices
  10      milliliters   Garlic -- minced
   2      tablespoons   Oil
   1      pound         Beef round steak -- cut into
                        Thin strips
   1      can           (8 oz) sliced water
                        Chestnuts -- drained
   3      tablespoons   Soy sauce
     1/2  pound         Velveeta Pasteurized
                        Process Cheese Spread -- cubed
                        Hot Cooked Rice

In a large skillet,stir fry carrots,celery and garlic in oil for 4 to 5 
minutes or until crisp tender.Add steak.Cook 3 to 4 minutes,stirring 
constantly,until steak is tender;drain.Reduce heat to low.Add water 
chestnuts,soy sauce and process cheese spread;stir until cheese is 
melted.Serve over cooked rice.Makes 4 to 6 servings.


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                    *  Exported from  MasterCook II  *

                              STEAK ROULADE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot                         Main Dish
                Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Round steaks (thin)
   1      teaspoon      Salt
   1      teaspoon      Pepper
     3/4  cup           Onion -- chopped
     3/4  cup           Bacon -- chopped
     1/4  cup           Water

Trim fat off steaks.  Season with salt and pepper. Mix onion and bacon, 
spread over each steak.  Roll steaks (as you'd do for a jelly roll), tie 
rolls tightly in several places with a string. Put steaks into slow 
cooker. Add water.  Cover pot. Cook on LOW for 8 hrs. If you want to serve 
this with gravy, remove meat when done, and thicken liquid with a mixture 
of flour and water and cook it in pot set at High for 15 minutes.


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                    *  Exported from  MasterCook II  *

                         Steak-Vegetable Pockets

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Low-Cal                          Meats
                Main Dish                        Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Beef top round steak -- *
   1 1/2  cups          Broccoli, fresh -- **
                        Carrot -- small          **
                        Onion -- small           **
                        Green pepper
   1      tablespoon    Oil -- cooking
                        Pea pods -- halved crosswise
                        Mushrooms              **
                        Tomato, small -- chopped
   3      tablespoons   Soy sauce
   1 1/2  teaspoons     Cornstarch
                        Pita bread rounds -- halved

* boneless steak ** thinly sliced vegetables 
~------------------------------------------------------
~------------------ PER SERVING: 406 cal., 28g Pro., 53g Carbo., 9g fat, 
46mg Chol., Thinly slice beef into bite-size strips. Spray a wok or large 
skillet with nonstick spray coating.  Heat wok or skillet over high heat. 
Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes. Add pea 
pods, mushrooms, and tomatoe; stir-fry for 2 minutes. Remove vegetables.
Add cooking oil; heat over high heat.  Stir-fry beef in hot oil 3 minutes. 
Combine 1/4 cup cold water and soy sauce; blend in cornstarch. Add to wok 
or skillet. Cook and stir till bubbly. Return vegetables to wok; heat 
through. Spoon mixture into halved pita bread rounds. BETTER HOMES AND 
GARDENS


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                    *  Exported from  MasterCook II  *

                            STROGANOFF SUPERB

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Meats
                Appetizers                       Microwave

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   Margarine or butter
   1      pound         Round steak -- cut
                        thin strips
     1/2  cup           Chopped onion
   4      ounces        Sliced mushrooms -- drained
     1/4  teaspoon      Dry mustard
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
   8      ounces        Cream cheese -- cubed
     2/3  cup           Milk
                        Hot parsleyed noodles

1. Place 3 tablespoons butter or margarine in a deep, 2-quart, 
heat-resistant, non-metallic casserole. Melt in Microwave Oven 30 seconds.
2. Add steak strips to butter and heat, uncovered, in Microwave Oven 10 
minutes or until meat is browned. 3. Add onion, mushrooms and seasoning to 
meat. Heat, uncovered, in Microwave Oven 4 minutes. 4. Add cubed cream 
cheese and milk to meat mixture and heat, uncovered, in Microwave Oven 4 
minutes or until cheese melts. Stir occasionally. Serve over hot parsleyed 
noodles.


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                    *  Exported from  MasterCook II  *

                                 SUKIYAKI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Steak                            Oriental

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Round steak
     1/2  cup           Beef bouillon
   2      teaspoons     Soy sauce
     1/4  pound         Mushrooms -- sliced
     1/4  pound         Spinach
   3      tablespoons   Peanut oil
     3/4  cup           Celery -- sliced
     3/4  cup           Onion -- sliced
                        Rice -- cooked

Cut steaks across grain into diagonal strips about 3-inches long.
Combine butter and soy sauce. Heat oil in a large skillet and brown the 
meat. Add bouillon mixture and push meat to one side.
Add celery, mushrooms and onions; Cook and stir for about 4 minutes.
Add the spinach anc cook about 2 minute more.
Serve on rice.


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                    *  Exported from  MasterCook II  *

                           Swedish Style Steak

Recipe By     : 
Serving Size  : 7    Preparation Time :6:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        boneless round steak
                        salt and pepper
   1      teaspoon      dill weed
   1                    medium onions -- sliced
   1                    beef bouillon cubes -- crumbled
     1/2  cup           water
     1/4  cup           flour
     1/4  cup           water
   1      cup           sour cream

Cut steak into serving-size pieces.  Sprinkle with salt and pepper.  Place 
in slow-cooking pot.  Add dill, onion, bouillon cube and 1/2 cup water. 
Cover and cook on low for 6 to 8 hours.  Remove meat.  Thicken juices with 
flour dissolved in 1/4 cup water.  Turn control to high; cook 10 minutes 
or until slightly thickened.  Stir in sour cream.  Turn off heat.


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Serving Ideas : Serve sauce over meat, with mashed potatoes or noodles


                    *  Exported from  MasterCook II  *

                       SWEET AND SOUR BEEF STIR FRY

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Beef                             Oriental

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        Beef flank or round steak
   4      tablespoons   Salad oil
     1/2  cup           Diagonally sliced carrots
     1/4  cup           Green bell pepper -- cut into
                        Squares
     1/2  cup           Snow peas
     1/2  teaspoon      Ground ginger
   1      medium        Clove garlic -- minced
   1      tablespoon    Cornstarch
   1      can           10 1/2 oz. ready to serve
                        French onion soup
   1      tablespoon    Cider vinegar
   1      teaspoon      Sugar

Place steak in freezer until partially frozen for easier slicing.On a 
cutting board,slice beef,crosswise of grain,into 1/4" wide strips. In a 
10" skillet or wok over high heat with 3 tsp. hot oil,cook carrots and 
green bell pepper for 2 minutes,stirring quickly and frequently. Add snow 
peas;stir fry 2 additional minutes.With a slotted spoon,remove vegetables 
to a plate. Add remaining oil,ginger,garlic and beef to skillet; stir fry 
until meat loses pink color,about 2 minutes. In a small bowl,blend 
cornstarch with soup;stir in vinegar and sugar.Gradually,stir into 
skillet;cook,stirring constantly until thickened. Return cooked vegetables 
to skillet;heat thoroughly.Serve over rice,if desired.Makes 2 servings.


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                    *  Exported from  MasterCook II  *

                             Swiss Beef Birds

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak - 1/2 inch
                        Thick
   2                    Carrots - medium
   1                    Dill pickle - large
   2      tablespoons   Flour
   1      teaspoon      Salt
     1/4  teaspoon      Pepper
     1/8  teaspoon      Garlic salt
   2      tablespoons   Salad oil
   8      ounces        Tomato sauce - can
   1                    Onion - small -- chopped
   2      tablespoons   Parsley -- minced

With meat mallet, pound steak until 1/4 inch thick; cut into 5 or 6 
serving pieces.  Cut each carrot into thin sticks and one pickle into 5 or 
6 strips.  Place several carrot sticks and one pickle stick on each piece 
of meat.  Beginning at narrow end, roll up, securing with small dkewers or 
toothpicks.  Mix flour with salt, pepper, and garlic salt; coat rolls, 
reserving remaining mixture.  In large skillet or slow-cooking pot with 
browning unit, brown meat rolls in hot oil.  Pour off excess fat.  Place 
browned meat in slow-cooking pot.  Mix tomato sauce with reserved flour; 
stir in onion.  Pour over meat.  Cover and simmer on low for 7 to 9 hours 
or until tender.  Sprinkle with parsley.

 Recipe By     :

 From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 
~0800 (


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                    *  Exported from  MasterCook II  *

                        SZECHWAN BEEF WITH GARLIC

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Full cut round steak
                        Partially frozen
   8                    Dried hot red pepper pieces
                        Cayenne or Japanese
                        -----MARINADE-----
   1      tablespoon    Dry vermouth
   2      tablespoons   Soy sauce
   1 1/2  tablespoons   Cornstarch
   1      medium        Onion -- sliced thinly
   1      medium        Green pepper -- sliced thinly
                        -----SAUCE-----
   2      tablespoons   Soy sauce
     1/4  cup           Water
   1 1/2  tablespoons   Cornstarch
   1      tablespoon    Chili paste with garlic
   1      tablespoon    Brown sugar
   1      teaspoon      Worcestershire sauce
   2      tablespoons   Dry vermouth
   2      teaspoons     Toasted sesame seeds
   4      tablespoons   Peanut or vegetable oil
   3      cups          Cooked rice
                        -----GARNISH-----
   3                    Green onions -- chopped
     1/2  cup           Beer nuts

Slice beef thin across grain.Mix marinade:add beef slices.Let stand at 
room temperature 20 minutes.Mix sauce ingredients in small bowl;set 
aside.Cut ends off hot red peppers;shake out seeds.Chop skins into small 
pieces. Heat large non-stick skillet over high heat.Add 2 tbsp. oil;swirl 
to coat pan.Add chopped hot red peppers;stir until pepper skins turn 
black.Remove blackened skins from oil.Add beef and marinade to hot 
oil.Stir-fry beef until beef loses red color and is browned and has a 
satiny sheen.Remove from pan into large bowl. Add 1 tbsp. oil to skillet 
and add onion.Stir-fry 1 to 1 1/2 minutes. Onion should be 
crisp-tender.Remove from pan to bowl with beef mixture. Add 1 tbsp. oil to 
skillet;stir-fry green pepper until bright green color,about 1 
minute.Reduce heat to medium.Add beef-onion mixture from bowl along with 
sauce mixture;cook until sauce is thickened,about 3 minutes.Remove to 
serving bowl.Sprinkle with chopped onion and beer nuts.Serve immediately 
with rice.Makes 4 servings.


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                    *  Exported from  MasterCook II  *

                 THE PRESIDENT'S BEEFSTEAK AND KIDNEY PIE

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Meats                            Pies
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      small         Veal or Baby Beef Kidneys
   1 1/2  pounds        Rump or Round Steak (to be -- cut into 1" pieces
   1      cup           Claret or other Dry Red Wine
   2                    Onions, 1 sliced -- 1 diced
   2                    Bay Leaves
     1/2  cup           Parsley -- chopped
     1/2  cup           Celery -- chopped (including
                        leafy tops)
   1      cup           Mushrooms -- sliced
                        Suet or Bacon Drippings
                        Flour for dredging and -- thickening
   1      pint          Hot Water
                        Salt
   1      teaspoon      Coarse Black Pepper
   1      teaspoon      Marjoram
                        Pastry of puff-paste -- pie
          or            biscuit dough (to -- cover casserole)

Separate the kidneys with a sharp knife, discarding all gristly portions 
and fat.  Sprinkle with salt.  Cover with claret, add bay leaves, sliced 
onion, pepper.  Let it marinate 2 hours.
Pound the steak with flour, and cut into 1" pieces.  Brown suet or heat 
bacon drippings in iron skillet.  Then add diced onion and cook until 
clear; remove onion from skillet.
Over medium heat, brown steak well.  Next drain the kidneys, reserving the 
marinade; dredge with flour, and brown, stirring carefully. Add 1 pt or 
less or hot water, stir well, add chopped celery and parsley, and 
marjoram.
Mix all well, and transfer to the casserole from which you intend to serve 
the pie.  Strain into it the marinade.  Cover with a tight lid, and bake 
at 325oF for about 1 hour.
Remove from oven.  Brown the mushrooms in bacon drippings, and if they 
need thickening, thicken with flour mixed in cold water and stirred 
carefully to avoid lumps.  Add the mushrooms to the casserole mixture.
Cover with a crust of puff-paste, pie crust, or biscuit dough, and return 
to 400oF oven, and bake until brown, about 20 to 30 minutes. Serve at 
once.

 Source:  The First Ladies Cookbook - 1969 . Chapter on George & Marsha 
Washington


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                    *  Exported from  MasterCook II  *

                       TZIMMES (MEAT & VEGETABLES)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Carrots
   2                    Potatoes -- peeled
   1                    Sweet potato -- peeled
   1 1/2                Beef top round steak
   1                    Onion -- sliced thin
     1/2  cup           Dried prunes
     1/2  cup           Dried apricots
   1      cup           Orange juice
                        Water

Cut the vegetables into 1-inch pieces.  Cut the beef into strips.  Brown 
the meat in a nonstick pan.  Add the vegetables, prunes, apricots and 
orange juice.  Add enough water to cover meat and vegetables.

 Bring to a boil, lower the heat, and simmer for 2 to 3 hours or until the 
meat is tender.  Or bake in a 350 degree oven for 3 hours in a covered 
dish.

 1/6 recipe - 356 calories, 4 lean meat, 1 1/2 bread, 2 fruit exchanges 41 
grams carbohydrate, 35 grams protein, 7 grams fat 100 mg sodium, 1113 mg 
potassium, 70 mg cholesterol  Source:  Am. Diabetes Assoc. Holiday 
Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, 
Dec 93


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                    *  Exported from  MasterCook II  *

                             VENISON ROLL-UPS

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak (Elk or Deer)
                        Salt
                        Pepper
     1/2  pound         Pork sausage
   4                    Medium-sized carrots
                        Flour
                        Shortening

Pound thinly cut steak with saucer edge or meat hammer.  Cut into 4- inch 
sqares.  Sprinkle with salt and pepper and spread with sausage meat. Peel 
carrots and quarter lengthwise.  Place several strips on each piece of 
meat.  Roll and tie with string or fasten with toothpicks or skewers. 
Flour lightly,  Brown in hot shortening.  Partly cover with water, cover 
pan, and cook in moderate oven (359 degrees F) until tender - 1-1/2 to 2 
hours.

 Source: Agricultural Extension Service The University of Tennessee 
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 
(18:18)


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                    *  Exported from  MasterCook II  *

                   Zraziki Po Krakowsku (Beef Roll-Ups)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak
   1      cup           Bread crumbs
   1                    Onion -- grated
   1                    Egg -- beaten
   8      tablespoons   Butter -- melted
   1      tablespoon    Chopped parsley
   2      cups          Water
                        Salt and pepper

Cut steak into thin pieces, about 4 1/2 by 2 inches. Score, sprinkle with 
salt and pepper. Combine bread crumbs, egg, onion and 4 T of the melted 
butter, salt and pepper. Spread the dressing on each piece of meat, roll 
up and fasten with a skewer or a toothpick. Roll in flour and brown in 
remaining butter. Add 2 cups of water (meat stock if you have it) and 
simmer 1 1/2 hours. Remove toothpicks. Pour gravy over meat. Garnish with 
chopped parsley and serve with mashed potatoes.


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