3 to 4 pounds Boneless Beef Chuck or English Roast
Butter or Margarine
One can Campbell’s Golden Mushroom Soup (do not add water)
One packet Lipton’s or Knorr’s Dry Onion Soup Mix
Fresh Sliced Mushrooms
Optional – other fresh vegetables such as potatoes, carrots, onions
2 to 3 Beef Bouillon Cubes
Salt & Pepper to taste
Sear roast beef on top of the stove 1 to minutes on each side in margarine or butter in a Dutch oven that can be put in the oven.
Spread Campbell’s Golden Mushroom Soup on top of the roast (do not add water to the soup concentrate). Sprinkle Lipton or Knorr Onion Soup Mix over the soup concentrate. Add sliced fresh mushrooms on top of the soup mixtures. If you wish to add other vegetables such as carrots, potatoes, or onions, add them later in the baking process – about 1 hour left in the baking time. Add one soup can of water to the bottom of the Dutch oven. Do not pour directly onto the soup layers.
Bake in 325 degree F oven in the covered Dutch Oven. Cooking the roast 3 to 4 hours at this low temperature will make the meat very tender and falling apart. The soup/water mixture keeps the meat very moist even cooking it this long. If you prefer to slice your roast, cook a shorter amount of time.
Remove roast and vegetables from Dutch oven and place on a serving platter or storage dish. Spoon some of the thin beef stock onto it. Cover with aluminum foil to keep warm.
On top of the stove, add beef bouillon cubes for added seasoning to the thin mixture in the Dutch oven. Taste mixture. If it is too rich, add a little water. This is the time to add salt & pepper to taste. Bring to a boil – use a flour/water or corn starch/water thickening to bring the consistency to the level that you prefer for gravy.
The thin beef stock can also be saved the way it is to do noodles another day. Don’t thicken the stock if you are going to cook noodles in the mixture.
Serve with mashed potatoes along with the reserved cooked vegetables.
Leftovers are wonderful with fresh bread and your favorite toppings such as yellow mustard or horseradish sauce and including the cooked mushrooms.
1/2 onion, chopped
1 tablespoon dijon mustard
3 cloves garlic, chopped
1 tablespoon rosemary
1/4 cup olive oil
1 teaspoon salt
1/4 cup balsamic vinegar
1/2 teaspoon ground black pepper
1/4 cup soy sauce
1 1/2 pounds flat iron steak
-Whisk all of the ingredients together, except the steak, in a bowl
-Put the flat iron steak in a large resealable bag. Pour the marinade into the bag and coat the steak with the marinade. Squeese excess air from the bag and seal. Marinate in the fridge for at least 30 minutes, up to 6 hours
-Preheat the grill to medium high heat & lightly oil the grate
-Remove the steak from the marinade & shake to remove the excess liquid. Reserve marinade
-Cook the steak until firm, hot in the center, and just turning from pink to grey-4-6 minutes per side. Brush occasionally with the reserved marinade. A meat thermometer inserted should read 150 degrees F
-Move the steak to a cutting board and let it rest for 5 minutes before serving
4 flat iron steaks (2 one pound steaks to be cut in half)
3 large garlic cloves, minced
Spicy Lemon Pesto:
1/3 cup prepared basil pesto sauce
1 tablespoon fresh lemon juice
1 teaspoon freshly grated lemon peel
1/2 teaspoon crushed red pepper
-Combine spicy lemon pesto ingredients in a small bowl & set aside
-Press garlic evenly onto beef steaks & allow them to come to room temperature
-Preheat grill to medium high heat & lightly oil the grill grate
-Place steaks on the grill, cover, & cook for 10-14 minutes-turning once. This should make the steaks about medium-rare to medium
-Season with salt as desired
-Rest steaks for 3-5 minutes before serving
-Top steaks with pesto & garnish with lemon peel, if desired
1/4 cup canola oil
1/2 teaspoon onion salt
1/4 cup root beer
1/2 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
1/2 teaspoon dried basil
2 tablespoons teriyaki sauce
1/2 teaspoon ground thyme
2 tablespoons steak sauce
1/2 teaspoon dried rosemary
1 teaspoon garlic salt
4 (6oz) boneless ribeye steaks
-Mix all of the ingredients, except the steaks, in a bowl
-Arrange the ribeye steaks in a single layer in a shallow non-reactive dish. Pour the marinade over the steaks, flipping the meat to coat both sides. Marinade in the fridge for 3-4 hours, flipping meat once halfway through.
-Preheat the grill to medium-high heat and lightly oil the grate
-Remove the steaks from the marinade and shake off excess moisture; discard the remaining marinade. Allow the steaks to come to room temperature.
-Cook the steaks until they are beginning to firm and are hot & slightly pink in the center, 5-7 minutes per side. A meat thermometer inserted into the center should read 140 degrees F for medium
1 pound ground beef chuck
2 tablespoons grated onion
2 tablespoons chopped raisins
1/4 cup dry breadcrumbs
3 tablespoons cold water
1 teaspoons pepper
1 teaspoon curry powder
-Preheat grill to medium high heat
-Mix all ingredients well together
-Shape into cakes & rub each over with a little olive oil
-Grill turning regularly