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Here is 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 handwitten 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.

Beef Dinners Ground Beef Recipes Gravies Meat Loaf Home Angel or Devil reicpes. Apple Recipes Barbecue Sauces Breads, Rolls, & Muffins. Cake Recipes. Candy. Casserole Dishes Carry In Dishes Chicken, Poultry Dishes Chili Recipes Chow Mein Cobbler & Crisp Recipes Cookies. Dips and Party Mix Recipes Fish, Shrimps, & other Swimmers Fudge. Helpful Hints Italian Ice Cream Recipes Jams, Jellies, Marmalades Lunch Box Sandwich Spreads Marshmallows Mexican Pancakes, Hotcakes, BuckWheats and Syrups Pickles and Picklers Pies From Scratch. Pizza Pies Popcorn Recipes Porkchops, Piggies, and other Oinkers Potato, Potatoes Pudding Salad Recipes. Sandwich Recipes Sauces, Condiments Sauerkraut Scary Recipes Soups and Chowders Uncategorized Unusual Recipes Vegetable Bin Vintage Recipe Books Vintage Coconut Recipes Old Molasses Recipes Vintage Pillsbury Booklets Calumet 1913 Booklet Other Pamphlets

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 about.eat until tender

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 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.

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

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.

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.

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 DEEP FRY. 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..

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Steak, the heart of a family gathering during the 40's, 50's, 60's, and 1970's Email - starlina@bright.net Shop Phone - 1-740-779-9425 Located - 6731 Straight Creek Road  Waverly, Ohio 45690