1 lb. beef tenderloin
1/4 lb. butter
1 cup onion, chopped
1/2 lb. mushrooms, sliced
1 can (10 oz.) consomme soup
1 cup sour cream
2-1/2 tbsp. flour
Cut the meat into thin strips. In a large skillet, melt the butter and fry the mushrooms. Push the mushrooms to the side and quickly cook the meat. Push the meat aside and add the onions to the mushrooms. Cook until tender but not brown. Mix together with the meat. Add the flour to the sour cream and mix well. Add the consomme to the meat and bring just to a boil. Stir the sour cream and flour mixture quickly but thoroughly into the dish. Serve immediately over hot buttered broad noodles or a bed of rice.
2 Tbls. butter OR margarine
3 lbs. rump roast – trimmed of fat
2 stalks celery – chopped
1 lrg. onion – chopped
3 cloves garlic – minced
1/2 tsp. parsley flakes
1/2 Tbls. dried thyme
2 cups beef broth
20 whole peppercorns
1 whole bay leaf
1/2 Tbls. salt
2 carrots – sliced
2 potatoes – peeled, cubed
1/2 tsp. salt
1/3 cup all-purpose flour
Brown roast in butter in Dutch oven, then remove meat from Dutch oven. Sauté in celery, onion, garlic, parsley, and thyme in Dutch oven for 5 minutes, then return meat to Dutch oven. Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven and bake in a 325 degree oven, covered, for 4 hours, basting every 1/2 hour.
Remove roast from Dutch oven. Strain stock into bowl; discard vegetables. Using 2 forks, shred roast into bite-size pieces. Pour reserved stock over beef in Dutch oven. Add carrots, potatoes, and salt to Dutch oven and bake in a 325 degree oven for 45 minutes.
Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups. Whisk stock and flour together in saucepan and simmer until thick. Pour gravy over meat and vegetables.
3-4 lbs. beef brisket
3 cloves garlic – minced
1 1/2 tsp. Kosher salt OR coarse sea salt
1/2 tsp. black pepper
4 lbs. onions – sliced
3 med. carrots – sliced 1/4″ thick
2 stalks celery – sliced 1/4″ thick
4 bay leaves
Rub garlic into all sides of brisket. Salt and pepper all sides of brisket.
Spread the onions, carrots, celery, and 2 bay leaves on the bottom of a large roasting pan. Place the brisket over the vegetables and lay 2 bay leaves on top of the meat. Tightly cover the pan and bake in a 350 degree oven for 2-3 hours, just until the meat is tender.
Remove from oven and let sit for 20 minutes. Slice meat across the grain. Remove vegetables from pan and separate into serving bowls.
Skim fat off the juice in the pan, discard the fat, and pour some of the juice over the vegetables. Remaining juice can be served in a gravy boat to pour over meat.
1/4 cup butter or margarine
1 md. onion, chopped
1/2 cup diced celery
1 can (4 oz.) chopped mushrooms, drained
2 cups soft bread crumbs
1/2 to 1 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried basil or 1 tsp. fresh basil
1/4 tsp. dried parsley flakes or 1 tsp. chopped fresh parsley
4 slices bacon
1 (3 lb.) beef tenderloin, trimmed
In a small skillet, melt butter over low heat. Sauté, onion, celery and mushrooms until onion is soft and transparent. Meanwhile, in a mixing bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture andmix well. Make a lengthwise cut 34 of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket. Place meat, bacon side up, in a shallow roasting pan. Insert meat thermometer into meat, not stuffing. Bake, uncovered, at 350°F until meat reaches desired degree of doneness: 140°F for rare, 160°F for medium and 170°F for well-done. (Meat will need to bake approximately 1 hour for medium.) Remove from oven; let stand for 15 minutes. Remove toothpicks and slice.