Ingredients

• 5 lbs. chuck or pot roast, cut in 1 1/2 in cubes
• 6 tbs. butter
• 2 large onions
• 2 tsp curry
• 1 tsp ginger or mace
• 2 tbs. Worcestershire sauce
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 to 1 c white wine
• 1 c sour cream
• 2 tbs horseradish
• 2 tbs chopped parsley

Preparation

Brown meat in butter, place in casserole. Brown onions in the same pan; add to casserole with all spices and wine. Bake at 300 degrees uncovered for 3 h or until meat is tender. Just before serving, combine sour cream and horseradish and stir into meat with parsley. Serve over egg noodles.

Ingredients

• 3 tbs. extra-virgin olive oil
• 1 oz. pancetta, finely chopped
• 1 large carrot, peeled and minced
• 2 small celery ribs, minced
• 1/2 med. onion, minced
• 1 1/3 lb. coarsely ground beef skirt steak or ground chuck
• 3/4 c. chicken or beef stock
• 2/3 c. dry white wine
• 2 tbl. tomato paste
• 1 1/2 c whole milk

Preparation

Heat olive oil and pancetta in a large saucepan over medium-low heat and cook until pancetta releases its fat but is not browned, about 8 minutes. Increase the heat to medium and add carrot, celery and onion. Cook, stirring until the onions are translucent, about 5 minutes. Add ground beef and brown. Stir in stock, wine, and tomato paste. Reduce heat to low and simmer gently, partially covered and skimming occasionally and add milk 2 tbl. at a time from time to time as the sauce simmers. Cook until the sauce is the consistency of a thick soup, about 2 hours. Remove from the heat and let cool. Cover and refrigerate for up to 24 h. Skim the fat off the top before reheating. Serve over wide noodles.

Ingredients

• 2 large onions, thinly sliced
• 1 beef rump roast, about 3 pounds, or 1 chuck roast, about 4 pounds
• 1 can (14 1/2 ounces) chicken broth
• 2 cloves garlic, minced
• 2 bay leaves
• 1 cup strong brewed coffee
• 1/4 cup soy sauce
• 1 teaspoon dried oregano leaves
• Freshly ground pepper

Preparation

1. Place half of the onions in a slow cooker; top with roast. Top roast with remaining onions, broth, garlic, bay leaves, coffee, soy sauce, oregano and pepper to taste.

2. Cover; cook on low until beef is tender, 6-8 hours, turning roast once or twice. Slice beef; serve with broth and onions.

Chicago Tribune

Ingredients

• 1 lg. onion
• 2 sm. bell peppers
• some ground beef or Italian sausage or ground pork
• 1 pkg. sliced mushrooms
• 2 jars standard spaghetti sauce
• 1 lb. spaghetti
• 1 container ricotta cheese (optional)
• 1 container grated parmesan cheese

Preparation

Sautee onion and bell pepper until translucent.

Add ground beef (or Italian sausage, or ground pork).

Cook until the meat is about ¾ cooked.

Add mushrooms and cook until mushrooms and meat are done.

Drain, if desired.

Add spaghetti sauce and simmer for 20-30 minutes.

While sauce mixture is simmering, boil pasta.

Add pasta to sauce and mix thoroughly.

Grease a 9x11 casserole dish.

If using ricotta cheese, add half of the sauce/spaghetti mix, then a layer of ricotta, and then the other half of the sauce/spaghetti mix. Otherwise, just add sauce/spaghetti mix to dish.

Bake, covered, at 350 degrees for 30-45 minutes.

Uncover, top with parmesan cheese, and bake for a few more minutes until bubbly.

Cynthia Pence

Ingredients

• 1/4 cup lime juice
• 1/3 cup water
• 2 tablespoons olive oil
• 4 cloves garlic, crushed
• 2 teaspoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon liquid smoke flavoring
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper

Preparation

In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.

Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

Robbie Rice, Allrecipes.com