Image result for beef dinner clipartIf you are on a tighter budget at the moment, let me encourage you that if you still must eat beef, use it as a side dish or an ingredient in a casserole or soup.  Also another thing you can do to stretch your meal is to add a homemade bread to the menu.  A thick slice of homemade bread is really filling.  So add to that a vegetable soup and/or a pasta/potato dish and the beef becomes less important.  Not to mention you'll have more leftovers for lunch the next day.

Check the Soups in the recipe section of this blog for more beef dishes.

Ground Beef

Taco Casserole

3 cups uncooked bow tie pasta
1 pound ground beef
1/4 cup chopped onion
2 cups shredded cheddar cheese
1 jar salsa
1 can (14 1/2 oz) diced tomatoes, undrained
1 envelope taco seasoning
2 cups nacho tortilla chips, crushed (such as Doritos)

Cook pasta.  Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Add the cheese, salsa, tomatoes, and taco seasoning.  Drain pasta; stir into beef mixture.  Transfer to a greased 11x7 baking dish.  Cover and bake at 350° for 20 minutes.  Uncover and sprinkle with chips.  Bake the casserole 10 minutes longer or until heated through.

Bierocks (German Meat Turnovers)

2 (1 pound) bread dough
1 pound ground beef
1 onion, chopped
1 clove garlic, minced
1 1/2 teaspoons salt
1 1 /2 teaspoons lemon pepper
1 small head cabbage, chopped
2 tablespoons Worcestershire sauce
2 teaspoons caraway seeds
1/2 cup melted butter

Saute beef, onion, garlic, and lemon pepper in a large skillet over medium-high heat til beef is browned.  Add cabbage, Worcestershire, and caraway seeds.  Cook until cabbage is limp; drain liquid.  Preheat oven to 350°.  Roll each dough into a 12" circle.  Cut circles into 6 wedges.  Spoon mixture onto center of each dough piece.  Pull 3 points of each wedge up to the center and seal.  Place on lightly greased baking sheet.  Brush each with melted butter or egg wash.  Bake 30 minutes til golden brown.  Serve hot or wrap and freeze to heat up later.

WWI Army Goulash Recipe

1 pound ground beef
1 onion, chopped
2 (16 oz) cans pork and beans
6 1/2 ounces tomato sauce
Salt and pepper to taste
Chili Powder to taste

Brown ground beef with onions.  Mix in pork and beans, chili powder, salt, pepper, and tomato sauce.  Simmer about 30 minutes.

Gyros Burgers

1/2 pound ground beef
1/2 pound ground lamb (tastes just fine with just 1 lb ground beef)
1/2 onion, grated
2 cloves garlic, minced
1 slice bread, toasted and crumbled fine
1/2 teaspoon allspice
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon pepper
Dash of cumin
1/2 teaspoon savory

Shape into thin patties.  Grill 5-7 minutes per side or broil.

Canyon Casserole

Cook ground beef til done and drain.  Stir in a can of crushed tomatoes, a can of drained corn, taco seasoning, and a little beef stock or water.  Stir up really well and cook it over medium high til nice and bubbly.  Grease an 8x8 baking dish and pour in meat filling.  Mix up cornbread mix and some cheddar.  Drop by spoonfuls on top of mixture.  Bake at 400° for 30-35 minutes.  Top with cheddar.

Tater Taco Casserole

2 pounds ground beef
1/4 cup chopped onion
1 envelope taco seasoning
2/3 cup water
1 can whole kernel corn, drained
1 can condensed fiesta nacho cheese soup, undiluted
1 package frozen tater tots

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in taco seasoning and water.  Simmer, uncovered for 5 minutes.  Stir in corn and soup.  Transfer to a greased 13x9 baking dish.  Arrange tater tots in a single layer on top.  Bake uncovered at 350° for 30-35 minutes or until the potatoes are crispy and golden brown.

Beef Broccoli Supper

3/4 cup uncooked long grain rice
1 pound ground beef
1 1/2 cups fresh broccoli florets
1 can (10 3/4 oz) condensed cream of broccoli and cheese soup, undiluted
1/2 cup milk
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Cook rice.  Meanwhile, in large skillet, cook beef over medium-high until no longer pink; drain.  Add cooked rice, broccoli, soup, milk, seasoned salt, and pepper.  Stir til combined.  Transfer to a greased 2-quart baking dish.  Toss bread crumbs and butter; sprinkle over beef mixture.  Cover and bake at 350° for 30 minutes.  Uncover.  Bake 5-10 minutes longer, or until heated through.

Hamburger Hot Pot

1 1/2 pounds ground chuck
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and sliced
1 can golden mushroom soup
1/2 cup water

In skillet, lightly brown beef; drain well.  Add garlic powder, salt, and pepper.  Set aside.  Place half the potatoes and half the onions in greased crock pot.  Add beef.  Top with remaining potatoes and onions.  Combine soup and water, spread over top being sure to moisten and cover evenly.  Cook on low 8 to 10 hours.

Mashed Potato Beef Casserole

2 bacon strips
1 pound ground beef
1 large onion, finely chopped
1/4 pound fresh mushrooms, sliced
1 large carrot, finely chopped
1 celery rib, finely chopped
3 tablespoons flour
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon tarragon
1/4 teaspoon pepper
3 cups hot mashed potatoes
3/4 cup shredded cheddar, divided

In a large skillet, cook bacon until crisp; drain reserving 1 teaspoon drippings.  Set bacon aside.  Cook beef in drippings over medium heat until no longer pink; drain.  Toss onion, mushrooms, carrot, and celery in flour; add to skillet with the broth, Worcestershire sauce, tarragon, and pepper.  Brink to a boil; reduce heat.  Simmer, uncovered, 15-20 minutes, til veggies are tender.  Add bacon.  Transfer to a greased 2-quart baking dish.  Combine potatoes and 1/2 cup of cheese; spread over beef mixture.  Sprinkle with paprika and remaining cheese.  Bake, uncovered, at 350° for 20 to 25 minutes til heated through.  Broil 4" from the heat for 5 minutes, or until bubbly.

Beef Stew Packets

1 pound ground beef
1 pound carrots, diced
1 pound potatoes, cubed
1 large onion, quartered
1 tablespoon beef bouillon
1 cup hot water
Olive oil
Kosher salt and pepper to taste
Dried herbst

Dissolve bouillon in water.  Pour a small amount of oil on bottom of a sheet of foil.  Add in 1/4 of beef and veggies.  Add in 1/4 of broth.  Sprinkle with seasonings.  Bring foil together and seal tightly.  Put all 4 packets on smoldering white coals.  Cook for 30-45 minutes.  Also to sit 10 minutes before eating.

Campfire Toasted Burritos

1 pound taco meat
1 cup cooked rice
1/2 cup shredded cheese
1/4 cup salsa verde
4 tortillas
1/2 cup pico de gallo (on the side)
4 foil sheets

Fill tortillas.  Wrap burrito style.  Cook over smoldering coals farther from main flame 3 minutes.  Flip and cook 3 minutes.

Corn and Beef Pasta Bake

1 pound ground beef
1 medium onion, chopped
1 medium green or sweet red pepper, chopped
2 garlic cloves, minced
2 cups frozen corn, thawed
1 can (14 1/2 oz) tomatoes diced, undrained
1 1/2 cups bow tie pasta
1 cup buttermilk
1 package cream cheese (3 oz), cubed
1 to 2 teaspoons chili powder
Salt and pepper to taste
1 cup shredded Monterrey Jack cheese

In a large skillet, cook the beef, onion, green pepper, and garlic over medium heat til no longer pink; drain.  Stir in the corn, tomatoes, pasta, buttermilk, cream cheese, chili powder, salt, and pepper.  Transfer to a greased 2 1/2 quart baking dish; sprinkle with cheese.  Cover and bake at 375° for 40 minutes.  Uncover, bake 25 to 30 minutes longer, or til pasta is tender.

Tamale Pie

1 1/2 pounds ground beef
1 jar salsa
1 can green chilies
2 cups pepper jack
2 boxes cornbread mix
1 can refried beans
1 can whole kernel corn

Prepare cornbread mix as package directs adding 1/2 can corn; set aside.  Brown and drain beef.  In bowl combine beef, salsa, chilies, remaining corn, and 1 cup cheese.  Spread refried beans in bottom of a well-greased 13x9x2 pan.  Top with meat mixture and remaining cheese.  Top with cornbread mix.  Bake at 350° for 20 to 25 minutes or until heated through and cornbread topping is well cooked.

Zippy Beef Supper

2 pounds ground beef
1 medium onion, chopped
1 cup cubed cooked potatoes
1 can condensed nacho cheese soup, undiluted
1 can condensed cream of onion soup, undiluted
1 can diced tomatoes and green chilies, undrained
2-3 teaspoons cumin
1/2 to 1 teaspoon garlic powder
3 cups crushed tortilla chips
1 cup shredded cheddar cheese

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain.  Ad  potatoes; cook, stir until heated through.  Stir in the soups, tomatoes, cumin, and garlic powder.  Transfer to a 13x9 baking dish.  Cover and bake at 350° for 30 minutes.  Uncover.  Sprinkle with tortilla chips and cheese.  Bake, uncovered, 5-10 minutes longer.

Rice Pie With Beef Crust

1 pound lean (90%) ground beef
1 can (15 oz) tomato sauce, divided
1/2 cup dry bread crumbs
1/4 cup chopped onion
1/4 cup chopped green pepper, optional
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1 can tomato paste
1 cup shredded cheddar, divided

In a large bowl, combine the beef, 3/4 cup tomato sauce, bread crumbs. onion, green pepper, and seasonings.  Press evenly onto the bottom and up the sides of an ungreased pie plate pie plate, forming a crust.  In another large bowl, combine the tomato paste and remaining tomato sauce.  Stir in the rice and 3/4 cup cheese; pour into crust.  Place pie plate on a baking sheet.  Cove and bake at 350° for 25 minutes. Uncover.  Drain.  Sprinkle with remaining cheese.  Baked 10-15 minutes longer.  Let stand 5 minutes before cutting.


Evenly cover bottom of a 9x13 baking dish with a 1/2 cup dried onion flakes.  Firmly pat 2 pounds of ground chuck over the top of the onion flakes.  Sprinkle with seasoned salt.  (It must be chuck.  80/20 is good.)  Bake for 25 minutes in a 400° oven.  Blot grease from top.  Cover with 6 slices cheddar and return 2 more minutes.  Cut into 24 pieces.  Slice open 24 potato rolls (dinner rolls).  Place bottoms on a platter.  Using a small spatula lift patties with onions and place on each bun bottom.  Top each with a dill pickle.  Top with top bun and serve.

Southwest Pasta Bake

8 ounces uncooked penne pasta
1 package cream cheese, cubed
1/2 cup milk
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 teaspoon oregano
1 pound lean (90%) ground beef
2 garlic cloves, minced
1 jar picante sauce
1 can (8oz) tomato sauce
1 can (6 oz) tomato paste
2 teaspoons chili powder
1 teaspoon cumin
1 cup shredded cheddar cheese
1 can (2 1/4 oz) sliced ripe olives, drained
1/4 cup sliced green onions

Cook pasta.  Meanwhile, in a small bowl, beat cream cheese until smooth.  Beat in milk.  Stir in spinach and oregano; set aside.  Cook beef over medium heat until no longer pink.  Add garlic.  Cook 1 minute longer.  Drain.  Stir in the picante sauce, tomato sauce, tomato paste, chili powder, and cumin; bring to a boil.  Reduce heat; simmer uncovered for 5 minutes.  Drain pasta; stir into meat mixture.  In a 13x9 baking dish, greased, layer half of the meat mixture and all of the spinach mixture.  Top with remaining meat mixture.  Cover and bake at 350° for 30 minutes.  Sprinkle with olives and green onions.  Let stand 10 minutes.

Loose Meat Tavern Burger

2 pounds ground beef
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup prepared mustard

Brown beef and drain well.  Place all in pot and cook on low for 2-4 hours or so.  Serve on buns.

Broiled Italian Meatballs With Evaporated Milk

1 large onion, peeled and chopped
1 pound ground round
1/3 cup plain dry bread crumbs
1/3 cup Parmesan cheese
1/3 cup evaporated milk
1 egg
1 1/2 teaspoons dried Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Combine onion, ground round, bread crumbs, cheese, evaporated milk, egg, seasonings, garlic, salt, and pepper.  Thoroughly mix together.  With wet hands form mixture into 15 meatballs about 1 3/4" in diameter.  Place oven rack 7" from broiler.  Preheat.  Grease broiler pan.  Broil meatballs for 5 minutes.  With tongs turn meatballs over.  Return to broiler and cook another 5 minutes.

Tortilla Beef Bake

1 1/2 pounds ground beef
1 can (10 3/4 oz)  condensed cream of chicken soup, undiluted
2 1/2 cups crushed tortialla chips, divided
1 jar (16 oz) salsa
1 1/2 cups (6 oz) shredded cheddar cheese
  In a large skillet, cook beef over medium heat til no longer pink.  Drain.  Stir in soup.  Sprinkle 1 1/2 cups tortilla chips in a greased, shallow 2 1/2 quart baking dish.  Top with beef mixture, salsa, and cheese.  Bake uncovered, at 350° for 25 to 30 minutes or until bubbly.  Sprinkle with the remaining chips.  Bake 3 minutes longer or until chips are lightly toasted.

Super Supper

1 pound ground beef
1 small onion, chopped
3/4 cup water
1 can (6 oz) tomato paste
1 teaspoon salt
1/2 teaspoon garlic powder
1 package cream cheese, cubed
3/4 cup milk
1/2 cup grated Parmesan cheese
7 cups cooked egg noodles

In a large skillet, cook beef and onion over medium heat until meat is no longer pink.  Drain.  Add the water, tomato paste, salt, and garlic powder.  Bring to a boil.  Reduce heat; cover and simmer for 5-7 minutes or until heated through.  In a small saucepan, melt cream cheese over low heat, stirring constantly.  Gradually stir in milk and Parmesan cheese until blended.  Place noodles in a greased 13x9 baking dish.  Spread meat sauce over noodles.  Spoon cream cheese mixtur evenly over top.  Bake uncovered at 350° for 30 minutes.

Poor Man's Steak

1 pound ground beef
1 cup milk
1 cup crushed saltines
1 onion, finely chopped
1 teaspoon salt
1 teaspoon pepper
1 can cream of mushroom soup

Mix ground beef, milk, cracker crumbs, onion, salt, and pepper.  Shape into loaf.  Refrigerate overnight.  Cut loaf into 1" slices and sear in hot skillet 2-3 minutes per side.  Bake at 350° about an hour.  This is good with French Onion Soup.

Tex Mex Lasagna

Chop an onion and fry with ground beef.  Add in salsa, taco seasoning, and refried beans.  Stir up good and cook a few minutes.  Add in drained corn and black beans.  Stir.  Spread salsa on bottom of baking dish.  Cover with lasagna noodles and layer filling and cheddar and noodles.  Top with cheese.  Bake uncovered 45 minutes.  Let sit for 56 minutes before cutting.  Top with sour cream, lettuce.

Mediterranean Beef on Pita

1 cup yogurt
1 tablespoon each chopped fresh mint and cilantro
1 teaspoon each grated garlic and ginger
Salt and pepper to taste

Beef Patties:
8 cloves garlic
1/2 cup each chopped onion and grated ginger
1 1/2 teaspoons Kosher salt
1 teaspoon each pepper and cardamon
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
1 pound ground sirloin or chuck

Mix beef, mint, and cilantro.  Saute garlic, onion, ginger, 1 1/2 teaspoons salt, 1 teaspoon pepper, cardamom, and red pepper in oil over medium-high til onion is soft and dry.  Push beef through sieve a couple of times, then mix with garlic mixture, 1/4 cup mint, and 1/4 cup cilantro.  Shape into patties and fry on medium heat 8-10 minutes total.

Grilled Kafta Kabob

4 cloves garlic, minced, mashed to a paste
1 teaspoon Kosher salt
1 pound ground lamb or beef
3 tablespoons grated onion
1 tablespoon ground coriander
1 teaspoon cumin
1/2 tablespoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon cayenne
1/4 teaspoon ginger
1/4 teaspoon pepper

Form 28 balls.  Skewer, flatten to an oval shape.  Place on baking sheet, cover, and refrigerate 1 hour-12 hours.  Grill on medium heat on oiled grate.

Chuck Steaks, Roasts

Corn Masa Pockets With Shredded Beef

1 1/4 pounds beef chuck steak, cut into 4 pieces
3 small white onions, diced
4 garlic cloves, finely chopped
1 tablespoon vegetable oil, plus more for frying
1 (28 oz) can whole tomatoes in juice, drained and chopped
2-3 serrano or 1-2 jalepenos, stemmed and very finely chopped, discard seeds
Salt to taste
1 pound (2 cups) corn masa
1/3 cup flour
1 scant teaspoon baking powder
1/3 cup grated Mexican cheese
1/3 cup fresh cilantro, for garnish

Beef filling: In medium saucepan, over medium heat, combine meat with 2 quarts salted water, about 1/3 the onions, 1/2 the garlic and simmer til meat is very tender, about 1 1/2 hours.  Strain, reserving broth.  Shred meat into coarse strands.  In a new, clean saucepan over medium heat add a tablspoon of oil.  When hot add remaining onions and cook til golden, about 6 minutes.  Stir in remaining garlic and cook another minute.  Add the tomatoes and chilies and cook until most of the juice has evaporated, about 3 minutes.  Stir in shredded meat and simmer a few more minutes.  Tast and season with about 1/2 teaspoon salt.  Remove from heat and set aside.  Heat a well-seasoned non stick skillet over medium heat.  Mix up masa and knead it to make it pliable.  Must achieve soft cookie dough consistency.  Knead in the flour, baking powder, and 3/4 teaspoon salt.  Press out dough between sheets of plastic to about 4": in diameter.  Cook on g
riddle til lightly brown and crusted on both sides.  Warm the beef.  Rinse remaining onions.  Heat 1/2" oil over medium-high.  Fry the gorditas until crisp but not hard, about 45 seconds total.  Drain.  Open them into pockets.  Fill with meat, cheese, and cilantro.

Cheese Steak

1 1/2 pounds steak (cheap cuts are okay)
Salt, pepper, garlic powder (for rub)
1 pound (about 2 cups) sweet onions
1/2 to 1 pound brown mushrooms
1/3 pound American white cheese
6 hoagie rolls

Dust meat on both sides with rub and slow roast in an oven at
200°.  Cook until meat is rare.  (20 to 30 minutes for very thin cuts at 250°)  Let cool.  You can refrigerate it for the next day.  Slice mushrooms and onions.  Slice cooled steak into strips as thinly as possible.  Then, go over the pieces again and mince it into little bits.  Saute onions and mushrooms in oil with some salt and pepper, until they soften and brown and cook off a lot of liquid.  Add chopped steak in a little more oil and cook on medium-high until all the meat has some color.  Melt cheese on top and put on rolls.

Swiss Steak

3 tablespoons flour
1 teaspoon ground mustard
1/2 teaspoon salt
1 1/2 pounds boneless round, tip or chuck steak, 3/4" thick, cut into 6 pieces
2 tablespoons oil
1 large onion sliced
1 large bell pepper, sliced
 1 can (14 1/2 oz) diced tomatoes, undrained
2 cloves garlic, finely chopped

Mix flour, mustard, and salt.  Remove excess fat.  Coat beef.  Heat oil over medium heat.  Cook beef in oil about 15 minutes turning once til brown.  Place beef in pot.  Top with onion and bell peppers.  Mix tomatoes and garlic, pour over beef and vegetables.  Cover and cook on low a few hours til tender.

Beef Shawarma (Gyros)

2 lbs fatty beef cuts (roast, steak, ground beef works but isn't the greatest) or lamb leg
5 cloves garlic
1/2 cup lemon juice
1/4 cup cider vinegar
1/4 cup olive oil
1 teaspoon cloves
1 teaspoon salt
1/2 teaspoon each cumin, caraway, cardamon, oregano or thyme, cinnamon, and crushed peppercorn
1/4 teaspoon each nutmeg, cayenne, and ground ginger

Tahini Sauce:
2 teaspoons Tahini paste (can be omitted)
1 cup lemon juice
3 cloves garlic, crushed
Dash of salt

Whisk Tahini ingredients in a small bowl until a saucy consistency.  Set aside and refrigerate til next day when meat is done marinating.
Mix spices, lemon juice, and vinegar in a blender for a couple of minutes.  Don't mix in olive oil yet.  Cut the beef into chunks 4" long by no more than 2/3" in thickness.  In a bowl rub meat with the marinade, sprinkle a bit of olive oil, then rub again.  Cover and let marinate overnight in fridge.  Lay meat chunks in a glass tray with a bit of marinade.  Cover the top tightly with foil then bake at 270°-300° for 2 hours.  Shred the meat on a cutting board and serve hot.  Place about 4 ounces of shredded Shwarma in a pita bread along the diameter, sprinkle some Tahini Sauce, add freshly grilled tomatoes, french fries, and a garnish of Italian parsley.  Roll.

Corned Beef and Cabbage

1 (3 lb) corned beef brisket, plus seasoning packet
1 large onoin, peeled
10 small, red potatoes
15 baby carrots
1 head of cabbage, cored and cut into wedges

Place brisket, seasonings, and onion in a large pot.  Cover with water 6" above the meat.  Bring to a boil and boil for 30 minutes.  Reduce to medium low or gentle boil.  Cover and cook 3 1/2 hours.  Remove onions, cut into wedges and put back in pot.  Add carrots, cabbage, and potatoes.  Cover and cook 30 minutes longer or until potatoes are tender.  Remove vegetables, but keep meat in juices til ready to slice.  Cut across the grain.  Use juices and leftovers for soup.

Pot Roast

1 tablespoon vegetable oil
3 1/2 pounds chuck roast
2 teaspoons salt
1 teaspoon pepper
1 cup sliced carrots
1 cup sliced celery
1 cup onion, chopped
1/4 cup butter
1 teaspoon rosemary

Preheat oven to 275°.  Pour oil into large oven-safe pot over medium-high heat.  Season roast with salt and pepper.  Brown on both sides in hot oil and transfer to a plate.  Stir in veggies in pot and cook and stir til they start to release their juices, about 3 minutes.  Loosen bits from bottom of pot and add butter and onions.  Cook til translucent, about 5 minutes.  Sprinkle in rosemary, stir veggies, and return roast to pot and cover.  Roast about 2 1/2 to 3 hours til roast is tender.  Season with salt and pepper.

Beef Pot Pie

1 pound sirloin steak, cubed
Salt to taste
Pepper to taste
1 (14 oz can) beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons corn starch
1/3 cup water
2 pie crusts

In a saucepan over medium heat, brown meat.  Pour some water to almost cover.  Bring to a boil and reduce heat.  Simmer til meat is tender and falls apart easily; about 2 to 3 hours.  Transfer meat to bowl.  Shred slightly and season.  In another saucepan over medium heat, pour in broth and add carrots and potatoes.  Cook until almost tender; about 15-20 minutes.  Preheat oven to 350°.  Combine peas and contents of both pans.  Dissolve corn starch with 1/3 cup water.  Pour in,  bring to a boil, reduce heat, simmer 5 minutes.  Pour into crust, pour gravy over, cover with crust.  Bake 25 minutes.

Spiced Beef

Use about 4 pounds flank beef, wipe it with a clean, damp cloth; rub into it the following spices mixed: 1 teaspoon salt, 1/2 teaspoon each ground cloves, mace, pepper, and a very little cayenne pepper.  Roll it up and tie in a compact roll.  Put it over the fire in boiling water enough to cover it, and boil slowly for 2 hours.  Remove the strings and serve with peppers and onions.

Making Tough Meat Tender

Lay meat out smoothly and pat dry.  Take 1 cup of fine bread crumbs, a little salt and pepper, a little powdered thyme or oregano, and just enough milk to moisten to make a stiff dressing.  Mix well and spread over the meat.  Roll it up and tie it up with twine.  Brown in salt pork fat, then put in 1/2 pint water.  Cover and cook.

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