Beef Goulash Recipe

INGREDIENTS:
1 lb Beef stew meat, cut into
1" cubes
1 md Onion,chopped
2 teaspoon of Cooking oil
1 cn Beer (1 1/2 cups)
3/4 cup of Water
1/4 cup of Tomato paste
1 tb Paprika
1/4 teaspoon of Salt
1/4 teaspoon of Caraway seed
1/4 teaspoon of Pepper
3 Potatoes (about 1 lb.)
1 cn (8 oz) sauerkraut
2 tb Snipped parsley
DIRECTIONS:
In a Dutch oven cook meat and onion in hot oil until meat is
brown.Add the beer,water,tomato paste,paprika,salt,caraway seed and
pepper.Cover;simmer 1 1/4 to 1 1/2 hours. Meanwhile, cut potatoes
into 1" pieces.Add potatoes,UNDRAINED sauerkraut, and parsley to
skillet.Cook,covered,about 20 minutes or until vegetables are
tender.Cook,uncovered,10 minutes more or until mixture is thickened
and most of the liquid is evaporated. Serves 4.

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Ground Beef Cordon Bleu Recipe

INGREDIENTS:
2 1/4 qt WATER
3 1/8 lb HAM SECTIONED CURED
22 1/2 lb BEEF GROUND FZ
3 15/16 lb CHEESE MOZZARELLA
4 EGGS SHELL
1 tb GARLIC DEHY GRA
1 1/2 lb ONIONS DRY
2 1/2 lb BREAD SNDWICH 22OZ #51
1 tb PEPPER BLACK 1 LB CN
4 2/3 tb SALT TABLE 5LB
DIRECTIONS:
TEMPERATURE: 325 F. GRIDDLE
DIRECTIONS:
1. COMBINE BREAD, GARLIC, AND WATER. LET STAND 10 MINUTES UNTIL WATER IS
ABSORBED
2. ADD ONIONS, GROUND BEEF, SALT, PEPPER AND EGGS; MIX WELL. SHAPE INTO
200-3 OZ PATTIES
3. CUT CHEESE SLICES IN HALF. PLACE 100 1/2 SLICES ON 100 PATTIES. PLACE
1/2 CHEESE SLICE ON TOP OF HAM. FOLD HAM AROUND CHEESE. SEE NOTE 4. ADD
REMAINING HAM SLICES. PLACE REMAINING PATTIES ON TOP, ENCLOSE SECURELY
BY SEALING EDGES TOGETHER
4. GRILL 4 MINUTES ON EACH SIDE OR UNTIL DONE ON LIGHTLY GREASED GRIDDLE
NOTE: 1. IN STEP 2, 1 LB 15 OZ DRY ONIONS A.P. WILL YIELD 1 LB 12 OZ
MINCED
ONIONS
2. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED
3. IN STEP 2, FLATTEN PATTIES NO MORE THAN 3 1/2" DIAMETER TO PREVENT
PATTIES FROM BEING TOO THIN AND DIFFICULT TO HANDLE
4. IN STEP 3, FOLD HAM AND CHEESE NO LARGER THAN 3 BY 3" TO FIT
INSIDE PATTIES AND ENSURE A GOOD SEAL
5. IN STEP 4, PATTIES MAY BE BAKED ON 4 SHEET PANS (18 BY 26") IN
375F. OVEN 30 MINUTES OR IN 350F. CONVECTION OVEN 15 MINUTES OR UNTIL DONE
ON
HIGH FAN, CLOSED VENT
Recipe Number: L18200
DIRECTIONS:
SERVING SIZE: 1 CORDON B
DIRECTIONS:
From the (actually used today!).
Downloaded from Glen's Recipe Archive, http://www.erols.com/hosey.

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Beef & Bay Stew Recipe

INGREDIENTS
750 g Beef, cubed
2 c Beef stock
1/2 bn Leeks
1 sm Turnip
1 sm Carrot
6 sm Scrubbed potatoes
1 Celery stick
1 Bay leaf
1/2 ts Thyme
1/2 Sugar lump
1 pn Salt
1 pn Pepper
2 tb Plain flour
DIRECTIONS
Roll cubed beef, with fat removed, in flour seasoned wtih salt and
pepper. Place in casserole with stock and after bringing to the boil,
simmer for 3/4 of an hour. Add the well washed white part of the
leeks thickly sliced. Peel and dice turnip and carrot and add to the
dish with sliced celery and well scrubbed potatoes. Add bay leaf,
thyme and sugar. Stew gently for approximately an hour and serve with
thick crusty bread. Serves 2 but his may be ahlved and one portion
frozen.
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Braunburgers Recipe

INGREDIENTS
1 lb Ground Beef
1/4 lb Braunschweiger Sausage
1/4 c Dairy Sour Cream
2 tb Onion; Finely Chopped
DIRECTIONS
Mix all the ingredients together. Shape mixture into 5 patties, each about
3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning
once, until the desired doneness is reached, about 10 to 15 mins.
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Vegetable Beef Soup

INGREDIENTS

* 455 g ground beef
* 1 onion, diced
* 5 carrots, thinly sliced
* 120 ml water
* 250 g frozen green beans
* 1 (15 ounce) can whole kernel corn, drained
* 6 red potatoes, finely diced
* 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
* 235 ml water
* 6 g salt
* 2 g ground black pepper

DIRECTIONS

* In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
* Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
* Drain the beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.

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