Pot Roast with Sour Cream Gravy

2 tablespoons all-purpose flour
1 teaspoon dill weed
1 teaspoon salt
5 small potatoes, pared
1/4 teaspoon pepper
5 carrots quartered
1 (2 1/2 pound) beef chuck pot-roast
1/2 teaspoon salt
1 pound zucchini, quartered
1 tablespoon shortening
1/4 cup water
1/2 teaspoon salt
1 tablespoon vinegar
Sour Cream Gravy

Mix flour, 1 teaspoon salt and the pepper; coat meat with the flour mixture.

Melt shortening in large skillet or Dutch Oven; brown meat. Add water and vinegar. Sprinkle dill weed over meat.

Cover tightly and simmer about 3 hours or until meat is tender. One hour before end of cooking time, add the potatoes and carrots; season with 1/2 teaspoon salt. Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt. Serve with sour cream gravy.

Yields 4 to 6 servings.

Sour Cream Gravy: Place meat and vegetables on warm platter. Pour drippings from pan into a bowl, leaving brown particles in pan. Return 1 tablespoon drippings to pan. Blend in 1 tablespoon flour. Cook over low heat, stirring until mixture is smooth and bubbly.

Remove from heat. Measure drippings and add water to measure 1 cup liquid. Stir in flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season with salt and pepper. Stir in 1 cup dairy sour cream and 1 teaspoon dill weed; heat through.

Yields 2 cups.

A tablespoon of red wine may be added to gravy if desired.

Delicious Beef and Noodles

1 pound beef stew meat
Salt
Pepper
Garlic powder
Flour
3 tablespoons vegetable oil
2 (15 ounce) cans beef broth
1 (10 ounce) can cream of mushroom soup
8 ounces noodles
1 (5 ounce) can Milnot

Dust meat with salt, pepper, garlic powder and flour.

Heat cooking oil in heavy skillet or Dutch oven. Add meat and brown; drain.

To the meat in the skillet, add broth, and simmer for 5 or 6 hours until meat is tender.

Stir in soup.

Cook noodles according to package directions. Drain. Add to meat with Milnot. Taste and add salt and pepper as needed. Stir well until blended.

Rib Roast with Roasted Garlic Sauce

Yield: 8 servings

1 (7 to 8 pound) trimmed prime beef rib roast (sometimes
    called standing rib roast; 3 or 4 ribs)
1 tablespoon vegetable oil
2 heads garlic
3 tablespoons chopped fresh thyme leaves
1/4 cup minced shallot
2 tablespoons red-wine vinegar
1 1/2 cups dry red wine
1 bay leaf
4 cups beef broth
1 1/2 tablespoons unsalted butter, softened
1 1/2 tablespoons all-purpose flour if using beef broth

Put roast, ribs side down, in center of a 13 x 9-inch roasting pan and rub all over with 1/2 tablespoon oil. Cut about 1/2 inch from tops of garlic heads to expose cloves and discard tops. Rub beef all over with cut sides of garlic and sprinkle with 2 tablespoons thyme, pressing to adhere. Season beef generously with salt and pepper. Put garlic heads on a double layer of foil and drizzle with remaining 1/2 tablespoon oil. Wrap garlic tightly in foil.

Roast beef in middle of 475 degree F oven for 30 minutes. Remove beef from oven and with a bulb baster skim all but about 1/2 cup fat from pan. Baste beef with fat remaining in pan. Reduce temperature to 375 degrees F.

Add garlic to oven. Roast beef, with garlic, 1 1/4 to 1 1/2 hours more, or until a meat thermometer inserted into center of meat registers 115 degrees F. Transfer garlic in foil to a rack and transfer beef to a platter, reserving pan juices. Let beef stand 25 minutes. (Meat will continue to cook, reaching about 130 degrees F for medium-rare.)

While beef is standing, remove all but about 2 tablespoons fat from pan. Add shallot to pan and on top of stove cook over moderate heat, stirring, 2 minutes.

Unwrap garlic. Protecting your hand with a doubled paper towel, squeeze roasted garlic into shallot mixture and discard skins. Add vinegar, wine, bay leaf, and remaining tablespoon thyme and boil mixture, scraping up brown bits and mashing garlic with a wooden spatula against bottom of pan, until reduced to about 1/2 cup, about 5 minutes.

In a small bowl mash together butter and flour to make a beurre mani?. Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cups. Whisk beurre mani? into broth mixture and cook over moderate heat, whisking, until sauce is smooth and slightly thickened, about 3 minutes. Pour sauce through a fine sieve into a bowl, pressing hard on solids. Season sauce with salt and pepper.

Cut rib roast into slices and serve with sauce.

Prime Rib Roast

1 (4 to 5 pound) prime rib roast
1/3 cup olive oil
2 tablespoons lemon juice
3 tablespoons rosemary leaves
4 garlic cloves, minced
1 teaspoon pepper

Place the roast in a shallow roasting pan and set aside 30 minutes to room temperature.

Preheat oven to 450 degrees F.

Combine remaining ingredients. Rub roast with mixture. Bake 15 minutes until the roast begins to brown.

Reduce heat to 350 degrees F and continue cooking for 15 to 18 minutes per pound for a boneless roast or 26 to 32 minutes per pound for a bone-in roast.

Remove from the oven and cool 10 minutes before carving.

Serves 8 to 12.

Tri-Tip Stroganoff

1/2 small onion, diced
1/4 cup butter
1 (1 pound) tri-tip steak
7 fresh mushrooms
2 cans cream of chicken soup
1 pint sour cream
1 package large egg noodles
Salt, pepper and garlic, to taste

Melt butter. Add onions and garlic. Cook until onions are translucent. Add steak and salt and pepper. Brown steak. Add fresh mushrooms and cook well. Add 2 cans cream of chicken soup. Let boil. Add water to thin a little.

Add sour cream last. Stir well and simmer for 10 minutes.

Serve over hot egg noodles.

Texas Brisket

1 (4 to 6 pound) fresh beef brisket, well trimmed
1 cup barbecue sauce (your favorite)
1/4 cup Worcestershire sauce
1/4 cup Liquid Smoke
1 teaspoon garlic powder
2 teaspoons celery salt
2 teaspoons lemon pepper
1 teaspoon salt
1 cup chopped onion
1/2 cup water

Preheat oven to 275 degrees F.

In a large Pyrex baking dish, thoroughly mix all ingredients for sauce. Put the brisket in the baking dish, and turn it over once to coat it with the sauce. Seal the dish well with heavy-duty aluminum foil.

Bake at 275 degrees F for 5 to 6 hours.

Remove brisket from oven and allow to stand for one hour before slicing.

Slice across the grain, and serve with sauce.

Makes 8 to 10 servings.

Beef Burgundy

2 pounds stew meat, cut into 1-inch cubes
1/2 cup Burgundy wine
1 can onion soup
1 (4 ounce) can sliced mushrooms

Stir ingredients together in a baking dish. Bake at 350 degrees F for 2 1/2 hours covered and 1/2 hour uncovered. Gravy may be thickened if desired.