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 hand-written 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 relatives favorite
supper recipe here.

There a
re many steak recipes, so I decided to devote a section to steaks

Please enjoy my collection of free vintage recipes.
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Round Steak and Peppers Recipe

Sauté minced garlic
Add 2T. BV, 1/4 t. Ginger, 1 1/2 t. Salt
Sauté in bacon fat and garlic
To Steak Julienne
e 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
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
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 consomméé
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.  Sauté 2 minutes.  Add Brandy and flame.  Stir in bouillon and
remaining Worcestershire Sauce.  Cook and stir until hot.  Return
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.  Sauté 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
Steak Dinner Recipes
Calico Steak Supper

1 Beef arm or blade steak - cut 3/4 inch
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
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

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plus recipes for your holidays.  A
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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
(With Apologies to Jean
By Robin L. Wallace

A short story by Suellen Fry.  
Memories of my father and his
version of Kickapoojoyjuice.

Home Remedies Medicines
Recipes From Olden Times.

Thanksgiving Day recipes and
story from the past.

College Foods and Other
Mistakes I Have Eaten.
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.