Beef Bouguignon

4 lbs trimmed lean sirloin
6 slices bacon
2 cloves garlic, crushed
2 lbs mushrooms, sliced
2 bay leaves
2 T chopped parsley
1 t salt
1 t thyme
1/8 t pepper
1/2 c butter
1/2 c flour
1 (10 1/2 oz) can consomme
10 1/2 oz burgundy wine

Cut bacon into small pieces and fry in a Dutch oven.  Remove bacon and saute sirloin, which has been cut in 1/2x4 inch strips with the grain, in the bacon drippings. Stir frequently until the beef is evenly browned. You will have to brown a portion at a time. Add garlic and mushrooms. Season the bay leaves, parsley, salt, thyme and pepper. Add bacon. Remove from heat. In another pan make a roux with butter and flour. Cook, stirring constantly, until flour turns light tan. Add consomme and wine. Stir and cook until slightly thickened.  Add to beef and mushrooms. Cover and simmer until beef is tender, about 1 1/2 hours. Add more salt if needed. This may be made ahead and reheated in a casserole until hot.  Eight to ten servings.

Cauliflower with Garlic Butter

1 large head cauliflower
1/3 c butter
1 clove garlic, minced
1 1/2 T red wine vinegar
1 t salt
1/8 t pepper
pinch cayenne pepper

Wash and separate the cauliflower into flowerets about 1 1/2 inches across. Cook until just tender in salted water about 10 minutes. Do not overcook. Meanwhile, melt the butter in a saucepan and saute the garlic in it.  Cool slightly, and add vinegar and cayenne. Drain the cauliflower and put into warm serving dish or return to saucepan. Sprinkle with salt and pepper and pour the butter over it. Six servings.

Asparagus with Lemon Sauce

3 pounds Asparagus
1/4 c butter
2 T flour
1 c water
2 chicken bouillion cubes
2 T lemon juice
1 T sugar

Prepare and cook the asparagus as usual. Drain and keep hot.  Make the lemon butter sauce by cooking the butter until light brown.  Blend in the flour and then add the water, bouillon cubes, lemon juice and sugar. Cook, stirring constantly unitl it has boiled two minutes. Serve the asparagus on a serving dish or on a platter.  Spoon on the sauce. Six servings.

Broccoli with Garlic Lemon Dressing

3 pounds fresh broccoli or 2 packages frozen
1/4 cup olive oil
1/4 cup lemon juice
1/4 t paprika
1/2 t salt
1 clove garlic, crushed
1 T minced onion (can use dried)
1 t sugar

Mix the olive oil, paprika, salt, garlic, onion, lemon juice and sugar.  Let sauce stand at least an hour at room temperature to blend flavors before using. Clean the fresh broccoli and cook in salted water until soft but not mushy. This will take only a few minutes. If using frozen, cook according to package directions. Be careful not to overcook.When broccoli is tender drain thoroughly and pour the sauce over. Six servings.

I think we must have overcooked the broccoli a lot when we were kids.

Veal with Green Pepper

1 1/2 lb thinly sliced veal steak
flour
2 green peppers
3 T salad oil
2 cloves garlic, crushed
2 onions slices
8 mushrooms slices (optional)
1 t salt
dash pepper
1 c tomato sauce
1 c water
1/4 t basil

Cut the veal steak into 1/2 inch strips. Toss lightly in flour, shake off any excess. Remove the top and seeds from the peppers and cut into strips. Saute the meat quickly in salad oil over high heat to brown it. Turn heat down and add garlic, onions, mushrooms if you like, salt and pepper. Stir as it cooks for a few minutes. Now add tomato sauce, water, basil and green pepper strips. Cover and simmer until veal is tender and sauce slightly thickened, about 20 minutes. Four servings.

Barbequed Beef Casserole

1 1/2 lbs round steak cut into 1 inch cubes
2 T butter
1/4 t ground pepper
12 small white onions
2 cloves garlic, crushed
1/2 c vinegar
1/4 c water
1 T brown sugar
2 T Worcestershire sauce
1/2 c catsup
1 t salt
2 t dry mustard
2 c cooked peas

Heat the butter in a skillet and brown the meat. Sprinkle with pepper. Add the onions, garlic, vinegar, water, brown sugar, Worcestershire sauced, catsup, salt and mustard. Bake in a covered 2 quart casserole 1 1/2 hours in moderately slow over, 325. Uncover and stir in the peas. Cover and bake another 20 minutes. Four servings.

Veal in Velvet

8 veal cutlets pounded thin2 T shortening
1 heaping t paprika
1 medium onion chopped fine
flour
1 t salt
1/2 t pepper
1 1/2 c sour cream
Noodles or rice

Melt the shortening and stir in the paprika.  Add the onion and saute until soft but not brown. Dip the cutlets in flour seasoned with salt and pepper and add to the onion mixture. Brown on both sides over medium heat. Cover and simmer gently for 10 minutes. Stir in the sour cream and simmer until heated through. Serve with noodles or rice. Four to six servings.