1 cup dry red wine
2 tablespoons olive oil
1 large onion, sliced
1/2 teaspoon thyme
2 tablespoons parsley, chopped
1 bay leaf
1/4 teaspoon pepper
2 pounds stewing beef, cut into 1 1/2-inch cubes
3 slices bacon (thick-cut is possible), diced
12 small white onions
1/2 pound sliced mushrooms
2 cloves garlic, minced
1 teaspoon salt

Combine first seven ingredients, mix well, add beef.

Marinate at least 3 hours (overnight if refrigerated).

Drain meat, reserving marinade.

In skillet, saute bacon and remove. Brown meat in bacon fat.

Combine beef, bacon, vegetables, and seasonings in crockpot.

Pour over enough marinade to cover.

Cook on low 8-10 hours.

2 pounds of cube steak
1-1/2 teaspoons salt
1/2 teaspoon of black pepper
2 cups water
1 can of Cream Of Chicken Soup
Vegetable oil

Salt and pepper the cube steak and roll in the flour.

Heat the vegetable oil in a skillet and brown the steak pieces on both sides.

Remove the steak and place in crockpot.

Add water and the cream of chicken soup and simmer until tender, about 2 hours.

I haven’t had a chance to try this recipe yet, but it sure sounds good!

1 to 1-1/4 pounds boneless top round, about 1 inch think
1 cup soy sauce
1/3 cup sugar
1 teaspoon finely chopped ginger
1 clove garlic, crushed,
1 tablespoon cornstarch
1 cup cold water
1/4 cup thinly sliced scallions

Preheat broiler to high.

In small saucepan, combine soy sauce, sugar, ginger, and garlic. Stir until sugar is dissolved.

Remove 1/2 cup of sauce for basting.

Place steak on rack of broiler pan. Brush generously with sauce.

Broil 4 inches from heat for 10 minutes. Turn and brush with remaining sauce. Broil an additional 5 to 6 minutes or until desired doneness.

Note: If you like your steak rare, monitor the amount of time you are broiling. You probably don’t want to broil it for this long!

Mix cornstarch with water. Add to mixture in saucepan. Bring to a boil, stirring constantly. Reduce heat to low and simmer, stirring occasionally until thickened, 8 to 10 minutes.

Let steak stand for 2 minutes. Slice diagonally across grain. Stir scallions into sauce. Serve with steak.

Serves 4.

This is a favorite recipe from my daughter! Enjoy!

Cube steak (pre-tenderized)
1 large container tomato sauce
1 large onion, cut into slices
1 fresh garlic clove, minced
2 bay leaves
1 teaspoon salt
1/4 teaspoon pepper

Brown cube steak in olive oil or other oil.

Remove meat to a plate and add onion to skillet. If necessary, add more oil .

Sautee onions till tender and translucent.

Add tomato sauce, garlic, bay leaves, salt, and pepper.

Stir well and then add the meat.

Cover meat with sauce and simmer for an hour.

Serve with egg noodles.

I made this recipe last night, and it is absolutely wonderful. My husband Dale and I both loved it!

1-1/2 to 2 pounds round steak
1 teaspoon salt
1/8 teaspoon pepper
1 small onion, chopped
1/4 teaspoon garlic salt
2 tablespoons Worcestershire sauce
1 cup beef bouillon
1 tablespoon catsup
2 tablespoon dry red wine
1/4 pound fresh mushrooms, sliced
1/2 cup flour
1 cup sour cream

Cut steak into 1/4-inch strips. Coat with salt and pepper.

Drop into bottom of crockpot with onion.

Mix garlic salt, Worcestershire sauce, bouillon, and catsup. Pour over 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 15 minutes or until slightly thickened.

Stir in sour cream. Turn off heat.

Serve with wild rice or buttered egg noodles.

Makes 5 to 6 servings.

You can find a wide variety of crock pots (slow cookers) at Amazon.com. Here are just two of the possibilities:

A dish fit for company – done in 15 minutes. Nice and easy – just the way I like it!

1 pound beef, cut into thin strips across the grain of the meat (choose from sirloin or round cuts)
1/3 cup water
4 ounce can mushrooms, undrained
1 envelope onion soup mix
1 to 2 tablespoons flour
1 cup sour cream
Wide egg noodles, cooked

Brown meat thoroughly.

Add water, mushrooms, and soup mix.

Let simmer 5 to 8 minutes.

Sprinkle over the top the amount of flour needed for the desired thickness. Blend in well.

Immediately add the sour cream and heat through. Do not let boil.

Serve over hot, buttered noodles or rice.

Serves 4.

This is THE BEST beef fondue recipe I have ever tasted – even better than the ones I have had at fondue restaurants! I have been making this fondue recipe since the late 1960s and still love it. I used to make other beef fondue recipes, but they paled in comparison to this one. My family always insisted on this one, so this is THE one I always use!

Meat marinate for round steak or sirloin steak:
1/4 cup soy sauce
1 cup cooking oil
2 teaspoons onion
Small can tomato paste
2 teaspoons garlic powder
1 teaspoon pepper
1 tablespoon vinegar
Salt to taste

Mix using a blender, and pour over diced steak. Refrigerate overnight.

Fill fondue pot 1/2 full with cooking oil. Heat on stove and then transfer to table.

You can find a wide variety of fondue pots (both electric and non-electric) at Amazon.com. Here are just two of the possibilities:

This is one of my favorite beef stroganoff recipes. I hope you enjoy it as much as I do!

1 pound sirloin steak, about ½” thick
2 tablespoons butter
8 ounces mushrooms
1 medium onion, thinly sliced
1 small clove garlic, finely chopped
¾ cup dry red wine
½ teaspoon Worcestershire sauce
1 teaspoon salt
½ cup beef broth
3 tablespoon flour
1 cup sour cream
4 cup hot cooked egg noodles

Cut beef across grain into 1-1/2 inches x ½ inch strips. Melt butter in 10-inch pan over med high heat. Cook mushrooms, onion, and garlic in butter, stirring occasionally, until onion is tender. Remove mushroom mixture from pan.

Cook beef in same pan, stirring occasionally, until brown. Stir in wine, Worcestershire sauce, and salt. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes.

Stir broth into flour; stir into beef mixture. Stir in mushroom mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to low. Stir in sour cream; cook until hot, but do not boil.

Serve over noodles.

Serves 4 – 620 calories