Post
 Posted By: Mama Mangia 
Jan 29  # 1 of 23
Steak with Blue Cheese Sauce

2 - 8 ounce steaks
2 strips bacon -- sliced 1/4" strips
1/4 cup red onion -- finely chopped
1 tablespoon brandy
2 ounces blue cheese -- crumbled
1/3 cup cream
salt -- to taste
pepper -- to taste

Cook steaks as you usually do. While steaks are cooking, fry bacon strips until crisp. Keep bacon grease in pan, but remove fried strips to a paper towel. Add red onion and briefly sauté. Carefully add brandy. Add blue cheese. Stir until cheese is melted. Add cream. Stir until fully blended. Simmer until reduced by 1/3 or until desired thickness is obtained. Add fried bacon strips, and season with salt and pepper. Pour over cooked steaks.
Post
 Posted By: Mama Mangia 
Jan 29  # 2 of 23
Italian Pot Roast

1 4- to 6-pound chuck roast
Kosher or sea salt and freshly ground black pepper
1 tablespoon flour
2 tablespoons olive oil
2 onions, chopped finely
1 carrot, chopped finely
1 celery rib, chopped finely
2 garlic cloves, minced
1 large shallot, minced
2 bay leaves
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 can whole peeled tomatoes, crushed by hand or chopped, juices reserved
1 tablespoon tomato paste
2-1/2 cups red wine (inexpensive but hearty)
1 cup beef broth
2 to 3 baking potatoes, peeled, cubed into large chunks
1 bag carrots, peeled, cut into 1-1/2-inch pieces
1 bag frozen pearl onions


Heat oven to 300 degrees. Pat the roast dry and season well with salt and
pepper. Dust with flour on all sides. In a Dutch oven over high setting,
heat oil and brown roast on all sides. Remove to a platter.

Add onions, carrot, and celery to pot (use additional oil if necessary), and
sauté 3 minutes. Add garlic, shallot, bay leaves, thyme, and rosemary, and
sauté 2 minutes more. Season to taste with salt and pepper. Add tomatoes,
tomatoes' juices, and paste, and cook 1 minute. Add wine and beef broth.
Bring to a boil, and then reduce to simmer 4 to 5 minutes.

Adjust seasonings. Place meat and accumulated juices back in pot and cover.
Roast in oven about 1 hour; then turn meat and add potatoes and carrots.
Roast about 1 hour longer; then add pearl onions and return to oven for
final 1/2 hour.

Serve roast with a simple green salad. Discard bay leaves
Post
 Posted By: Mama Mangia 
Jan 29  # 3 of 23
Just Another Swiss Steak

2 pounds (1 kg) round, flank, or sirloin steak (any less than premium cut will do, as long as it's
about 1 to 2 inches (2.5 to 5 cm) thick)
1 small can tomatoes
3 Tbs (45 ml) olive oil
2 medium onions, finely chopped
1 (250 ml) cup water
1/2 cup (125 ml) flour
Salt and freshly ground pepper to taste


Coat the steak with as much flour as will adhere. Heat the olive oil in a
large skillet over high heat and brown the steak on both sides.

Place the steak in a large ovenproof baking pan with a lid. (Some cooks
prefer to wrap the steak and remaining ingredients in aluminum foil.)

Add the cup of water to the skillet you browned the steak in and dissolve
all the brown bits in the skillet. Add this liquid to the baking dish with
the steak, along with the other ingredients. Cover and cook on top of the
stove over low heat for 2 hours.

Or bake in a 325F (160C) oven for 2 hours.

Serves 4 to 6.
Post
 Posted By: Mama Mangia 
Jan 29  # 4 of 23
Texas Pepper Steak BBQ

Cut 1 pound lean chuck or round beef into thin slices, 2 inches long.
Place beef strips on a large double square of heavy duty Reynolds Wrap.
Add:

1 clove garlic, chopped
2 onions, chopped
2 green peppers & 2 red peppers, cut into 1/2 inch strips
1 tsp. A-1 sauce
2 tbsp Cajun powder(optional)
2 tbsp. salad oil
1 can (10 3/4 oz.) beef gravy
1 (6 oz.) can mushrooms

Mix all ingredients. Seal foil tightly with double fold. Place packet
on grill 4 inches above grey coals or on gas grill, cook for 1 hour,
turning frequently.
Post
 Posted By: Mama Mangia 
Jan 29  # 5 of 23
SESAME BEEF

1 pound beef boneless sirloin steak
2 tablespoons granulated sugar
2 tablespoons soy sauce
1/4 teaspoon pepper
1/4 cup finely chopped green onions (3 medium)
2 cloves garlic, finely chopped
1 tablespoon sesame seed
2 tablespoons vegetable oil
2 cups hot cooked vermicelli

Partially freeze the beef, about 1 1/2 hours. Cut beef diagonally
across grain into 1/8-inch slices.

Mix sugar, soy sauce, pepper, green onions and garlic in glass or
plastic bowl. Stir in beef until well coated. Cover and refrigerate
30 minutes. Drain beef mixture.

Heat sesame seed in 10-inch skillet over medium heat, stirring
frequently, until golden brown. Remove sesame seed from skillet.

Heat oil in same skillet over medium-high heat. Cook beef mixture in
oil, stirring occasionally, until brown.

Serve over vermicelli, sprinkled with sesame seed.

Yield: 4 servings