(Braised Beef with Liver Sauce)

• 1-1/2 lbs. stewing beef, cut into 1-1/2" cubes
• 1/2 cup vinegar
• 6 whole peppercorn, crushed
• 3 tsp. cooking oil
• 2 tsp. salt
• 3 cloves garlic, crushed
• 1 onion, sliced
• 1/2 cup tomato sauce
• 1/2 cup hot water
• 1/2 green pepper, cut into strips
• 1/2 red pepper, cut into strips
• 1 bay leaf
• 1 tsp. Tabasco
• 1/2 tsp. MSG
• 1 tsp. sugar
• 3 tbsp. oil
• 1 small can peas (8 oz.)
• 2 oz. liver sausage or 3 oz. can liver spread

Garnishes: (oprional)

2 hard cooked eggs, sliced

1/4 cup stuffed olives or grated cheese 

Preparation:⇣⤵️

1.  Marinate beef in a mixture of vinegar, peppercorn and garlic for 1-2 hours. Drain. Brown in hot oil a few pieces at a time. Set aside.
2. Sauté onions in remaining fat in skillet until soft but not brown. Return the pieces of beef to skillet. 
3. Add tomato sauce, bay leaf, salt, MSG, sugar and hot water. Bring to a simmer, cover and cook for 1-1/2 to 2 hours or until beef is tender.
4. Add red and green peppers and Tabasco sauce. 
5. Cover and simmer for 10 minutes more. Add liver paste and green peas. Stir and cook another 5 minutes. 
6. Garnish with sliced hard boiled eggs and stuffed olives or grated cheese 

Variations: Use lamb, pork or chicken in place of beef, adjust cooking times.

Preparation time: 10 minutes (plus 1-2 hours marinating time)

Cooking time: 2 hours

Serves 4

CREAMED BEEF & VEGETABLES
(2 servings) (256 kcal)

Makes 4 servings

3/4 pound lean ground beef (85% lean)
1 can (14 1/2 oz) any vegetable broth
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon garlic powder
1 can (about 8 oz) stewed tomatoes
1 1/2 cups dry medium tube-shaped or corkscrew pasta macaroni


1. In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
2. Add broth, Worcestershire, oregano, garlic powder, and tomatoes. Heat to a boil. Stir in macaroni. Reduce heat to low. Cover and cook 10 minutes, stirring often.
3. Uncover and cook 5 minutes more or until macaroni is done and most of liquid is absorbed. If desired, garnish with Parmesan cheese.

NUTRITION FACTS:
Calories 287(101 calories from fat)
Fat 11 g
Saturated Fat 4 g
Cholesterol 53 mg
Sodium 654 mg*
Carbohydrate 27 g
Dietary Fiber 1 g
Sugars 4 g
Protein 20 g

* 400 mg of sodium

Ingredients: (2 servings) (263 kcal)

7 oz or 200 g beef, medium thinly sliced
1/6 tsp salt
pinch of pepper
1 tbs. vegetable oil

Wine sauce:
1/4 onion, thinly sliced
pinch of salt and pepper
1 tsp butter
A-mixture:
100 cc. red wine
1/3 tsp. bouillon powder
70 cc. water

Garnish:
string beans, boiled
shimeji mushrooms

Method:
(#1.) Brieftly saute the boiled string beans and shimeji in butter and transfer to a plate.
(#2.) Sprinkle salt and pepper over the meat. Broil and transfer to the plate.
(#3.) Place the onion and A-mixture in the skillet without cleaning it. Simmer the onion with the meat drippings until half the liquid has been absorbed. Season with salt and pepper to taste, add the butter and remove from heat. Pour the sauce over the meat.

Ingredients: (2 servings) (333 kcal)

7 oz. or 200 g. beef, medium thinly sliced
1/6 tsp salt
1 tbs. vegetable oil

For maitake sauce:
1-3/4 oz. or 50 g. maitake mushrooms
1/2 tbs. butter
pinch of salt and pepper
A-mixture:
1/2 tbs. butter
1/2 tbs. flour
80 cc. milk

Garnish:
3-1/2 oz. or 100 g. spinach

Method:
(#1.) Blanch the spinach and cut into manageable lengths. Saute in butter and transfer to a plate.
(#2.) In a bowl, blend the flour and milk of A-mixture well. Add the butter and heat, uncovered, for the about 1-2/3 minutes in a microwave oven. Mix well and season with a pinch of salt and pepper to taste.
(#3.) Divide the maitakes into small clusters. Saute briefly in 1/2 tbs. of butter. Sprinkle with a pinch of salt and pepper and add to Method-#2
(#4.) Sprinkle salt and pepper over the meat. Pan-broil in a skillet and transfer to the plate. Pour Method-#3 over the meat and spinach. Serve.

4 tbsps butter or margarine

2 medium-size potatoes, diced

1 small green  bell pepper, diced

1 small onion, minced

3/4 cup milk

1/4 kilo corned beef

dash of pepper

4 eggs

chopped parsley

1. In a skillet, heat butter then saute potatoes, green bell pepper and onions until tender. 
   
2. Add milk, corned beef and some pepper. 
   
3. Stir-fry until heated through.  
4. With a spoon, make a spoon, make 4 shallow indentations on the corned beef mixture. 
5. One at time, break an  egg in a saucer then slide on to the indentation.
6. Lower the heat. Cover the skillet and cook until eggs are set. 
7. Garnish with chopped parsley before serving.
8. Divide corned beef hash into 4 portions with a whole egg for every serving.
9. Accompany with Chef's Salad or a hot soup.

2 tbsp cooking oil

3 to 3-1/2 lbs beef shank or 2 lbs stewing beef cut into 2"cubes

1 lb sirloin, sliced thinly into short strip

1-1/2 lb round steak, cut into strips 2 inches long

Makes 4 servings

1 pound lean ground beef
1 medium onion, chopped (about 1/2 cup)
2 medium zucchini, quartered, lengthwise and sliced
1 can (about 14 1/2 oz) stewed tomatoes
2 cups any Herb seasoned stuffing mix
2 tablespoons grated Parmesan cheese

1. In medium skillet over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat.
2. Add zucchini and tomatoes. Heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until zucchini is tender, stirring occasionally. Remove from heat.
3. Add stuffing and cheese. Mix lightly. Cover and let stand 5 minutes.

NUTRITION FACTS:
Calories 366(150 calories from fat)
Fat 17 g
Saturated Fat 7 g
Cholesterol 72 mg
Sodium 724 mg*
Carbohydrate 30 g
Dietary Fiber 3 g
Sugars 6 g
Protein 25 g

* 400 mg of sodium