Steak, the heart of a family gathering during the 40's, 50's, 60's, and 1970's
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A collection of recipes for steak dinner from recipe boxes.  These old boxes were either tin or
wooden, heralding from the decades of the 1940's, 50's, 60's, and 70's.  All the recipes were
-witten on index cards or other bits of paper.  I gather these boxes from different parts of the
country, include names or other tidbits of information I find on the index cards, journals, or
enclosed letters.  Who knows, you may find a long lost relative's favorite supper recipe here.

There were alot of steak recipes, so I decided to devote a section to steaks alone.  Please enjoy my
collection of free recipes.
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Round Steak and Peppers Recipe

Saute minced garlic
Add 2T. BV, 1/4 t. ginger, 1 1/2 t. salt
Saute in bacon fat and garlic
To Steak Julienne
Sauté in bacon fat, garlic
Add 1 cup green peppers strip - 1/4 cup chopped celery  and
1 bunch B&B Mushrooms
Simmer and add 1/2 cup chicken broth, dash Tabasco, Worcestershire, cook till
tender. Serve with rice.

As you know, these recipes are written directly from old handwritten recipes found in
recipe boxes.  I write them as I find them, so I am not sure of all these recipes.  I am
sure a competent cook can read her own writing and competent cooks can read
handwritten recipes, however, I am neither!
I did some research and found references for BV listed as: BV Beef Boullion Liquid
and BV Boullion.  Let us hope so, at any rate, the Boullion would not hurt this recipe.

I found it heart warming that she had a child sitting at her kitchen table with pencil in
hand.  She allowed her child to scribbled on this recipe.  Seems she was raising a
family, now, isn’t that what life is really all until tender
Stuffed Flank Steak
Score flank steak.
Cover with bread dressing.
Roll and tie securely with string.  Season to taste and brown carefully on all sides.  
Add 1/2 cup hot water with 1 bouillon cube. Cover and cook over low heat or in
(350) oven for 1 hour and 30 minutes.
Pepper Steak
Makes 4 servings

1 pound flank steak
2 tablespoons cornstarch
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2  tablespoons soy sauce
1 pound green peppers
4 tablespoons salad and cooking oil
1 clove garlic, crushed
1 10 1/2 ounce can beef consommé
cooked rice and tomato wedges

Freeze meat until quite firm.  then slice it paper thin across the grain.  Mix the cornstarch, salt, pepper, and soy sauce.  Toss gently with meat until all
shreds are evenly coated.

Cut peppers into 1/4 inch slices, removing seeds.  Heat 2 tablespoons oil in skillet and sauté peppers over high heat for 1 minute.  Remove peppers from
skillet and add remaining oil and garlic. Turn flame to high.  Turn seasoned beef shreds into skillet and sauté rapidly, stirring constantly for 2 minutes.  
Fast cooking is necessary for tender, juicy meat.  Return peppers to skillet, toss rapidly over high heat, then pour in beef consommé.  Bring to fast boil.  
Cook until juice thickens slightly, but do not overcook.  Serve immediately with rice.  Garnish dish, with wedges of fresh tomatoes.
Finger Steaks by Elizabeth Smith
Cut steaks to about the size of your finger, salt and pepper to taste, Roll in flour and

Pepper Steak
A recipe from a California Recipe Box
1 - 1/2 pounds round steak (about 3/4 inch thick)
2 tablespoons shortening
1 can (10 3/4 ounces) condensed Tomato Soup
1/2 cup water
1 teaspoon lemon juice
1 small green pepper, cut in 1 inch pieces
Pound steak with hammer or edge of heavy saucer.  In skillet, brown meat in
shortening; pour off fat.  Stir in soup, water, and lemon juice.  Cover; cook over low
heat 30 minutes more or until meat is tender.  Stir now and then.  4 to 6 servings.

Calypso Steak

(prefer chuck)
3 pounds chuck or top round steak, 1 1/2 inches thick
4 pepper corns
2 large cloves garlic
1 teaspoon salt
2 tablespoons lime juice
1/4 teaspoon oregano
2 tablespoons olive or salad oil
1 medium onion, sliced

Crush peppercorns in mortar or electric blender, add garlic, oregano, salt, and lime
juice.  Then blend this mixture with oil and onions.  Spread on each side of steak or
chuck - marinate it.  The longer the better - over night is best.  Remove onions and
charcoal broil in the usual way, then add onions at the last minute.
Steak Diane

4 (4-6oz) each - beef loin and tenderloin steaks
2 T. Flour'
1/2 t. salt
1/8 t ground black pepper
4 T. Butter Divided
1 1/2 T. Dijon Mustard
2 t. Worcestershire Sauce, Divided
2 Cups thinly sliced mushrooms
2 T. minced shallots or onion
1/4 Cup Brandy
1/2 Cup Beef bouillon or broth.

Pound steaks between 2 pieces of waxed paper until 1/4 inches thick.  Dredge steaks in
flour mixed with salt and pepper.  In a large skillet, melt 1 T. Butter.  Add steaks,
brown about 1 minute on each side and remove steaks to a platter.  Spread both sides
with mustard and sprinkle with 1 teaspoon Worcestershire Sauce.

In the same skillet melt the remaining butter.  Add mushrooms and onions.  Saute 2
minutes.  Add Brandy and flame.  Stir in bouillon and remaining Worcestershire Sauce.  
Cook and stir until hot.  Retrun steaks to skillet and reheat for about 2 minutes.  
Sprinkle with parsley if desired.  Makes 4 portions.

This is all she wrote on her recipe index card..
Cube Steak and Mushrooms
4 Cube minute steaks
4 tbsp fat
2 medium onions - sliced
1 lb. mushrooms sliced
1 can condensed cream of mushroom soup
2/3 cup buttermilk
1 tsp. salt
1/4 tsp. pepper
4 medium potatoes sliced.

Brown steaks in fat.  Remove from pan.  Saute onions and mushrooms until tender.  
Drain steaks, onions and mushrooms on paper towel.  Combine soup, buttermilk, and
seasonings.   Place alternate layers of potatoes, onions, mushroom slices and steaks in
2 1/2 quart greased casserole.  Pour a little soup mixture on each layer.  Bake
uncovered at 350 degrees, for 1 hour.
Makes 4 servings
Swiss Steak Italiano

1/4 cup flour
1 teaspoon salt
2 pounds beef round 1 1/2 inch thick
2 Tablespoons salad oil
3/4 cup sliced onion
3/4 cup sliced celery
3/4 cup sliced carrots
1 - 15 ounce- can Chef Boy-R-Dee Spaghetti Sauce with Mushrooms

Mix together flour and salt.  Pound flour mixture into meat.  Heat oil in a skillet.  Add
meat and brown well. Remove from skillet.  Add onions and cook until tender. Return
meat to skillet. Add spaghetti sauce, celery, and carrots.  Cover, cook slowly for 1 1/2
hours.  Makes 6 servings.
Steak Dinner Recipes
Calico Steak Supper

1 Beef arm or blade steak - cut 3/4 inch thick
3 tablespoon shortening
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon marjoram
1/8 teaspoon thyme
1 small onion - sliced
1 can celery soup
1/4 cup water
10 ounce package frozen peas and carrots
Round Steak

1 pound round steak
1 clove garlic
2 tablespoons flour
1 3/4 teaspoons salt
1 cup minced onion
1/4 cup butter
1 can chicken broth
1/2 pound fresh mushrooms or 1 can of mushrooms
1 cup sour cream

Brown onion till tender.  Brown meat 15 minutes, then add soup and
mushrooms.  Cover tightly until meat is done, about 1 1/2 hour.  Add sour
cream at last minutes, before serving.  This serves 4 people.
Read, "The Story of the Missing Cookie
Jar" by PenVampyre.  A delightful little
Christmas story with mouthwatering  
recipes for the most wonderful time of
the year!  

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Santa and the Magic Key", plus
recipes for your holidays.  A story by
Robin Wallace.

Read "Easter and Where NOT to Hide
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

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.  
of my father and his version

Home Remedies Medicines Recipes From
Olden Times.

Thanksgiving Day recipes and story from
the past.

College Foods and Other Mistakes I Have
Steak supper recipes.
Brown steak in shortening and pour off drippings.  Season with salt, pepper,
marjoram, and thyme.  Add onion, soup and water.
Cover tightly and cook slowly for 1 hour.   Add carrots, peas, celery  and cook
15 to 20 minutes or until meat is tender and veggies done.
Makes 3 to 4 servings.
Ice cream and steak recipes.
Chuck Roast
Beef Tips and Peppers
Bacon Hawaiial Toast
Bohemian Spareribs
More Juicy Meat Recipes:
Vintage Steak Recipes Page 2.
Beef Dinners.
Ground Beef Recipes
Meat Loaf.