| A recipe collection of ground beef and beef dinners.
These recipes were taken from little old tin or wooden recipe boxes.
Most were handwritten. Some were on index cards and a few have
the lady"s name, which I included. These roast beef suppers and
dinners are from the 50's, 60's, and 1970's.I collect and post these
recipes as a tribute to mom's from the past.
Shout Box - Hey mom! Look, there is my dad and me waiting for
mom to fix supper. Hurry up mom, I'm hungry.
Page updated 09-2018
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More Beef Lover's
Steak Supper Recipes
Ground Beef Recipes
Meat Loaf Recipes.
|Beef Stroganoff by Ruth Snodgrass
1 lb. hamburger
1 tsp. salt
2 tbs. shortening
1 cup chopped onions
1 tsp. Worcestershire sauce
1 tablespoon. chili sauce
1/2 cup sour cream
3 cups cooked rice
1 can mushroom soup
Sauteeâ€™ onions in shortening, add
hamburger and cook until the red is gone.
Add soup and sauce and when ready to serve,
stir in sour cream. Serve over cooked rice.
|Easy Beef Dinner - Vote for my Husband
This recipe was passed out as an advertisement for voting.
It hails from Clark Fork, Idaho
From the recipe box of Mrs. Compton White
Dear Voter: Hereâ€™s my favorite Candidate. Hereâ€™s one of
his favorite dishes. Hereâ€™s hoping you elect him for your U.
Easy Beef Dinner
2 lbs round steak (or small chuck roast) - Slice across grain
into thin rectangles. Salt and Pepper well..Brown in Bacon
Grease, then simmer until tender. (about 1-1/2 hrs.)
2 cans (3oz.) Mushrooms
1 Pint sour cream (commercial)
Heat again slowly, sprinkle with Paprika
Serve over Potatoes-Rice-or Noodles
P.S. This card will fit in your standard recipe box.
White for Congress Committee, Mrs. Wallace Erickson, Treas.
Donâ€™t you just love it? Ladies today would never have a
recipe card to pass out in support of their husbands campaign..
1 can beefy mushroom soup
1 1/2 lb round beef
1/2 cup fine dry bread crumbs
1 egg slightly beaten
1/4 t salt
3 sliced bacon
1/3 cup water
1/4 cup Burgundy or other Dry Red Wine
1 can mushrooms
1 small clove garlic, minced
1/4 t marjoram leaves, crushed
Mix thoroughly 1/3 cup beef soup, bread crumbs, egg,
and salt. Shape into 6 oval patties. In a skillet, cook
bacon until crisp. Remove and crumble. Pour off all
but 2 T. drippings. Brown patties in dripping. Stir in
remaining soup, water, wine and seasonings. Cover,
simmer 20 minutes or until done. Stir occasionally,
serve over cooked noodles. Garnish with bacon.
Makes 6 servings.
|Family Dinner for Four Just Meat and Potatoes
1 pound lean ground chuck
salt and pepper to taste
4 medium sized potatoes
1/2 teaspoon Worcestershire sauce
1 large can solid packed tomatoes
1 teaspoon sugar
1 teaspoon basil
Brown the meat with the onions and add salt and pepper
Peel potatoes and slice them in 2 quart casserole. Place meat
and onions on top potatoes. Add Worcestershire sauce to
tomatoes - do not drain them and pour over all.
When ready to bake - put in a 350 degree oven. covered for 1
1/2 hours or until potatoes are done.
You may add 2 cups diced celery, 1/2 cup diced green pepper
arranged in layers with potatoes.
|Chipped Beef Casserole
Shred 1/4 pound chipped beef.
SautÃ© with 1 onion that has been
chopped and 1 cup diced cooked
potatoes in 3 Tablespoons bacon fat.
When bubbles, add 1 can condensed
mushroom soup and 1/2 cup water.
Simmer until sauce smooth's. Pour in
casserole. Top with buttered crumbs
and bake 15 to 20 minutes at 350
1 1/2 pounds beef sirloin tips
1 tsp salt
2 to 4 tablespoons margarine
1/2 cups chopped onion
1 clove garlic - minced
1/2 pound mushrooms
1 cup bouillon
1 cup wine
1 Tablespoon Worcestershire Sauce
Cut meat into 1 inch cubes. Blend flour with salt and coat
meat cubes with mixture. Melt butter in skillet, add meat
and brown. Add onion, garlic and mushrooms to butter in
skillet. Cook over medium heat until onion is soft, but not
brown - about 5 minutes. Add bouillon, wine, and
Worcestershire sauce to onion mixture, stirring to blend.
Pour over meat in casserole. Cover and bake at 350
degrees for 1 1/2 hour or until meat is tender. Thicken
gravy with flour.
W. Good's recipe from a California box.
3 pounds stewing beef
1 1/2 in cubes
2 cans cream mushroom soup
3/4 cup sherry
1/2 package dry onion soup
Combine all ingredients in large casserole.
Bake 325 degrees for 3 hours.
Serves 6 to 8
In my grandmother's recipe box, I found this notation: Mrs. Clinton Cox won a contest for her recipe.
Mrs. Clinton Cox lived on Main Street. Her recipe for Veal Paprika with Dumplings was dated 1967. 4
1 cup finely sliced onions
3/4 tsp. paprika
1 teaspoons sugar
2 pounds breast or shoulder veal
2 cups water or beef broth
1 tablespoon flour
1/2 cups sour cream
Melt shortening in a frying pan and brown onions slightly. Stir in paprika and sugar. Add veal cut into
two inch pieces and wipe carefully. Cook gently for five minutes, then add beef broth or water, and
simmer gently about one and a quarter hours covered. Mix flour with sour cream and stir into veal.
Make dumplings, place on top, cover tightly and cook fifteen minutes longer.
1 1/2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 egg, well beaten
2/3 cups milk
Mix and sift together dry ingredients. Beat egg and milk and stir into dry ingredients. Make into dough
about the same as biscuit dough. Dip tablespoon into hot gravy, lift spoonfuls of the dough and place
on top of meat. Do not make the dumplings too large. The eggs may be eliminated if desired.
Found crumpled in a 1930's cookbook. - Good beef is dark, purple in color when first cut, but turns
to a bright red. It should be well streaked with a firm fat of yellowish color that crumbles easily. The
flesh should be firm and, when pressed with the finger, no mark should remain.
Veal should be pink; it is usually less firm than beef. If used to young, it is water and flabby.
Mutton should be dullish red, rather firm and streaked with firm white or slightly yellow fat.
Lamb, which is in season between May and November, should be pink, with more red color in the bones
Pork should be pale in color. It is less firm than beef and has soft fat.
All meat should be removed from the paper wrappings as soon as it comes from the market. Paper
absorbs meat juices, and if meat remains in the paper too long, it will taste of the paper. Before
cooking, meat should be wiped with a clean, damp cloth, but it should never be put in water because
water draws out the meat juices. Meat should always be kept in a cool place.
One of the fundamental, underlying principles in the cooking of meat is that heat hardens protein.
High temperatures hardens and toughens meat; therefore, it should only be used to form a coating or
to sear the meat on the outside. This also is the best means of retaining the juices, and if lower
temperature is used to complete the cooking, the finished product will not be tough and indigestible.
Pounding and chopping helps to break the connective tissue. It is, however, likely to open the
thread-like meat fibers and release the juices. If flour is pounded into the meat, it will hold and help
retain the juices. The natural flavor of tougher meats is developed by long, slow cooking.
Select a slice of round steak, cut about two inches thick. A steak from the top of the round is fine.
For a small family, half of the slice will suffice for two meals. A full slice from heavy beef will weigh four or
five pounds. Pound into the steak, on both sides, as much flour as it will take up (nearly one cup).
Brown the meat on both sides in bacon or salt-pork fat. Peel an onion for each person to be served;
cook five minutes with one No. 2 can of tomatoes, pour over the meat and bake about 2 hours at a
temperature of 350 degrees F.
A 1930's recipe for Beef Pot Roast
Remember, families in the 1930's were large by today's standards. My grandmother had 13 children, her
sister had 12, that was a normal family. Nearly any of the tougher meats may be used. The rump or
lower part of the round is preferable. Wipe meat, sear in hot frying pan, or in the kettle for roasting.
Lard outer surface if meat is lean, or few slices of salt pork may be cooked with meat. After meat is
seared, add 1/2 cup boiling water to 2 pounds meat, and cover tightly. Cook slowly until meat is very
tender and well browned, adding only enough water to prevent burning. Season when nearly done.
Serve with brown gravy made with liquid left in the pan. Instead of water, strained tomatoes may be
used with pot roast. For seasoning, in addition to salt and pepper a bit of bay leaf, parsley, a few
cloves, or slices of carrot may be cooked with the roast.
Gravy - To each cup of liquid add, gradually, 2 tablespoons flour mixed till smooth, with an equal
quantity of cold water. Cook as white sauce. Strain.
|Read, "The Story of the
Missing Cookie Jar" by
PenVampyre. A delightful little
Christmas story with
mouthwatering warm tasty
recipes for the most wonderful
time of the year!
Read "Santa and the Magic
Key", plus recipes for your
holidays. A story by PenVampyre
Easter eggs, bunnies and other
Read "Easter and Where NOT
to Hide Eggs" Memories of
Easters past and a few vintage
Logan's Halloween Story -The
original story won first place in
sixth-eighth grade division of
Southeastern Middle School,
2005 by Logan Lyon. Alas, no
Food and Genealogy A story
By Robin L. Wallace. Our lives,
our families, our very history's
are defined by the foods we eat.
Family Reunion Recipes
"The Fourth of July and Other
(With Apologies to Jean
By Robin L. Wallace
A short story by Suellen Fry.
Memories of my father and his
version of Lil Abner's
Memorial Day Recipes - "For
me, Memorial Day was the day
when we went out where
relatives were buried in the tiny,
local cemeteries and thoroughly
cleaned up each gravesite,
carrying away branches that may
have fallen in the
Grandma Irwin's Story of
Courage and Swit Tater Biskits
Homemade Remedies Recipes
- Recipes our grandparents used
from a poultice, mustard
plasters, gargles and paste.
Thanksgiving Day recipes and
story from the past.
College Foods and Other
|The first recipe belonged to my mother, Helen Stone. We lived in a
subdivision called the "Chillicothe Manor" built in the 40's after the
war, we moved in during the 50's. I loved growing up here, loved
the house, the street and the whole deal!
She would make a beef in her Hamilton Beach Slow Cooker. This
cooker was all the rage back in the day. Commonly called "crock
The photo is of my grandmother's original vintage Hamilton Beach
Simmer-On. I am cooking a roast beef in there today! Yes, I am
using my mother's original recipe.
The is my mother's crock pot simmer-on roast beef recipe:
Brown all side - 2 1/5 pound good piece of beef in a little oil in a hot
Place a couple cut up potatoes, carrots, celery and onions in the
bottom of the slow cooker. Add 2 cups coffee. Add a couple more
potatoes, carrots, celery and onions on top. Salt and pepper to
taste. Turn on high, go shopping and when you get home in 6
hours, dinner is done. Enjoy!
P.S. Don't lift the lid while cooking - EVER!
|Newspaper ad, July 21,