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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 11-15-2009
More Beef Lover's
Steak Supper Recipes
Ground Beef Recipes
Gravies
Meat Loaf Recipes.
Barbeque Recipes.
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Easter eggs, bunnies and other stories.
Read "Easter and Where NOT to Hide Eggs" Memories of Easters past and a few vintage recipes.
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 recipes..
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 Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace
A short story by Suellen Fry. Memories of my father and his version of Lil Abner's Kickapoojoyjuice.
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 winter.................."
Grandma Irwin's Story of Courage and Swit Tater Biskits Recipe.
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 Mistakes
Meat and Potatoes. O, yea....... dinner wasn't complete without meat and potatoes. Sure you had your side dishes and deserts, but Meat and Potatoes were the stars of the show. On a good night, you had steak.
If moms then, would have served only a "salad", I believed dads everywhere would have "hit the roof". (Whenever me and my sister would act up, mom would say, "You better settle down, if I tell your dad the way you've been acting, he'll hit the roof!"
I don't remember ever seeing my dad hitting the roof, but I'll tell what, it scared my sister and me so bad, we settled right down.
I remember right before dinner, dad watching TV with us on the green couch, till mom called supper. Then we sat the kitchen table, dad leading the rear so he could turn the TV off. Yes, that's right, the TV went off.
Our lives were centered around other things in those years. Heck, TV went off most nights at 11:30 pm, you had 3 channels, no cell phones, no computers, and mom ran us outside to play most every minute of the day.
Tables were set. That meant - food was on the table in real dishes, not plastic, you had real plates, silverware, glass glasses, pitchers of drinks, salt, pepper, and even napkins.
Mom would say grace and we would dig in. "Pass the potatoes, carrots please, can I have the butter?", would be the songs sung around the circle. After we settled in, mom would ask us how school went. Dad, reading the newspaper, would look out over his glasses, stopping long enough to add his thoughts.
The scene was pretty much reenacted around the neighborhood. Seemed everyone's supper was the same time. All in all, no sweeter life was had.
Now here are some old fashion, handwritten, home cooked roast beef and steak dinners recipes that graced other dinner tables around the country. These small pieces of our lives back then shouldn't be thrown away. I add more as I find them.
Enjoy a little old fashion dinner time with your family.
She would make a beef in her Hamilton Beach Slow Cooker. This cooker was all the rage back in the day. Commonly called "crock pots" today.
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 frying pan.
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!
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: Here’s my favorite Candidate. Here’s one of his favorite dishes. Here’s hoping you elect him for your U.S. Representative.
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.)
ADD
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.
Don’t you just love it? Ladies today would never have a recipe card to pass out in support of their husbands campaign..
1 pound lean ground chuck
salt and pepper to taste
4 medium sized potatoes
sliced onions
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.
Refrigerate.
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.
Unknown owner.
1 1/2 pounds beef sirloin tips
Flour
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.
Right below the recipe's name, the lady wrote the following: "100 yrs. old recipe By Mrs. Lee Dimmirk Woodland"
3 pounds lean chopped beef
4 pounds chopped apples
1 pounds chopped citron (this is what she had written)
2 pounds chopped raisins
1 pound chopped currants
Add 2 pounds sugar
The juice and grated rind of 2 oranges, 2 lemons
1 1/2 tps. nutmeg
1/2 tsp. cloves
1/2 tsp. mace
1/2 tsp cinnamon
1 tsp. salt
1 pint ciders
Mix good
Pack in jar or heat and seal
Makes 5 quarts.
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
Sautee’ 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.
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.
Shred 1/4 pound chipped beef.
Sauté 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 degrees.
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.
Cover
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 Tablespoons shortening
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.
Dumplings:
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 than mutton.
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.
Swiss Steak
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.