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     Allow about 1/4 pound per person.  Score the fat on the roast (if it has any fat), sprinkle with coarse sea salt and freshly ground pepper.  

     Place meat fat side up (on a rack - if desired) in an open roasting pan. Insert meat thermometer so tip is in the center of the thickest part of the meat.

     Roast meat at 325 degrees F (160 degrees C) and roast to desired degree of doneness.  (about 25 minutes per pound)  Remove the meat when the thermometer registers 5 to10 degrees lower than the desired doneness.

     Let the roast rest for about 20 minutes before slicing and serving the meat.

1 kg Rib eye or sirloin tip roast
Coarse seal salt
Freshly grated pepper

     Trim off any fat from the meat and cut the meat into 1-inch (2.5 cm) cubes.  Dredge meat in mixed flour and salt.

     Heat the butter and oil and  saute the meat until it is browned. Transfer meat to the casserole and pour the sauce over the meat. Cover the casserole and cook for about 2 hours at 350 F or 180 C.

     Add sliced bell peppers and drained and rinsed kidney beans 30 minutes before the end of the cooking time.

Sauce:

     Combine undrained tomatoes with the dry red wine, Worcester- shire sauce, brown sugar, white vinegar and crushed garlic. Serve with mashed potatoes, boiled rice or cooked pasta.

2-1/2 lbs chuck steak (or other steak good for cooking)
2 Tbsp flour
1 tsp salt
1 oz (30 g) butter
1 Tbsp oil
1 small red capsicum (bell) pepper
10 oz (315 g) can red kidney beans

Sauce:
15 oz (470 g) whole tomatoes
1/2 Cup dry  red wine
1 Tbsp Worcestershire sauce
2 Tbsp brown sugar
2 Tbsp white vinegar
1 clove garlic, crushed

Topping:

    Slice French stick to cover top.1 Cup (1/4 dl) grated cheese to top. Cheese slices to cover the lot. Sprinkle w. paprika.

     Melt butter. Add sliced onion and carrots; cover and cook gently for 15 minutes. Remove and blend in flour. Add stock and stir until it boils. Add
salt and pepper. Cook further 15 minutes.

Jenny Hoolihan, Australia

Sauce:
2 Tbsp butter
4 large onions, sliced
2 large carrots
2-3 Tbsp flour
Salt and pepper
4 beef stock cubes

Meatballs:

500 gr (1 lb) minced steak
1/2 Cup (1/4 dl) rolled oats,
cooked rice,
or bread crumbs
1 tsp mustard powder
2-3 cloves garlic
1 egg
Dash soya sauce
1/2 tsp salt + pepper

     Melt butter or margarine and add vegetables. Cook till onion is transparent (about 10 minutes.) Add 2 lbs ground beef to vegetable mixture, along with 1/4 of the dry chili powder mixture. Break up the meat and cook until beef is browned.

Add:

1 qt canned tomatoes ( 4 Cups) - if the tomatoes are whole, run a knife through the can a a few times to slice them)
2 small cans tomato sauce (or 1 large)
1/4 cup water
1 Tbsp sugar
1 tsp Worcestershire sauce

     Stir the tomatoes, tomato sauce, water, sugar and Worcestershire sauce into meat mixture, along with rest of chili powder mix and simmer, partially covered for 15 minutes.
Add kidney beans or pinto beans - cooked. Either canned or cook them yourself. 
Cook an additional 10 minutes until piping hot Serve with separate bowls of shredded cheddar cheese and chopped onions as garnish.

Grandma's Saloon and Deli, Duluth, Minnesota

2 Tbsp chili powder
1 tsp salt
1/2 tsp pepper
Combine and set aside in small cup.
1/2 stick margarine
1 Cup chopped onion
1 Cup chopped celery

2 lbs ground beef

     Cut meat into very thin slices and flatten well with a meal mallet. Mix the first eight ingredients and with a pastry brush, brush each piece of meat and place the pieces in layers in a bowl. Cover meat and allow it to marinate at least 2 hours, or over night. 

     Heat extra oil in a large skillet or wok, add several slices of meat to the oil and brown on both sides.

     Repeat until all the meat is cooked. Remove meat from pan and keep covered to keep meat warm.

     Rinse and wipe pan. Quarter and thinly slice the onions. chop peppers into bite-sized cubes. Mix the corn flour, and water, add crumbled stock cube, 1 Tbsp extra sherry if desired and sugar. Place the extra oil in the skillet and add the onions and peppers and stir-fry 2-3 minutes. Add the cornstarch mixed with water, beef cube, sugar and extra sherry if desired. Bring to a boil and cook about 2 minutes. Return meat slices to skillet or wok, toss lightly until heater through and serve.

     Good with cooked rice and freshly sliced cucumbers and/or tomatoes.

(4 Servings)

1 kg (2 lbs) beef (rump, sirloin,
     topside)
1 Tbsp soy sauce
Salt and pepper
1 tsp curry powder
1 tsp ground ginger
     (or 1/2 tsp freshly
     grated ginner)
1 tsp bicarbonate of soda
     (baking soda)
1 tsp sugar
1 Tbsp dry sherry
1 Tbsp vegetable oil
2 Tbsp vegetable oil, extra
2 onions
1 red pepper
1 green pepper
(or any combination you
wish)
1 Tbsp corn flour (corn starch)
1-1/2 Cups water
1 beef stock cube
1 tsp soy sauce, extra
1/2 tsp sugar, extra

     Cut meat into cubes and brown on all sides in the olive oil. Chop onion.  Peel shallots. Add onions to meat and sauté onions and garlic for 2-3 minutes.

     Add red wine, beef bouillon, tomatoes, and cloves. Simmer for about 1 hour or until meat is tender. Mix corn flour in a little water, remove the stew from burner and add corn flour stirring well.   Return to burner and cook until sauce
is thickened.

     Serve with mashed potatoes.

(6 servings)

1 kg beef for stewing (chuck pot roast, arm blade, inside roll or shoulder clod)
1-1/2 Tbsp olive oil
1 onion
200 g (6-7 oz) shallots
2 large cloves of garlic, minced
2 dl (1 Cup) dry red wine plus
2 dl (1 Cup) beef bouillon
or 4 dl (2 Cups) of beef bouillon
210 g (7 oz) tin of chopped tomatoes
3 whole cloves
3 tsp corn starch
Salt  and pepper