Barbecued Short Ribs

For best results, make this recipe a day ahead. Refrigerate overnight, and before serving remove any hardened fat on top.

Ingredients:

• 5 to 6 lbs. short ribs
• 4 Tbsp. butter
• 2 cloves garlic, peeled and minced
• 1 large onion, peeled and chopped
• 2 ribs celery, minced
• 2 Tbsp. all-purpose flour
• 1 can (8 oz.) tomato sauce
• 2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/4 tsp. allspice
• 1 1/2 Tbsp. prepared mustard
• 1 1/2 Tbsp. cider vinegar

1. Melt the butter in a large casserole or dutch oven over medium heat
2. When butter is melted and hot, brown the short ribs, a few at a time. Remove and drain on a paper towel.
3. Pour off excess grease, leaving just enough to coat the bottom of the pan.
4. Add garlic, onion,, and celery and saute for about 2 minutes, stirring constantly.
5. Stir in flour until smooth.
6. Stir in all remaining ingredients.
7. Return ribs to the pan and add 1 cup of water.
8. Bring to a boil, then cover and simmer for 1 1/2 to 3 hours, or until meat is very tender when pierced with a fork. Remove loose bones before serving

9. Serve on top of rice, egg noodles, baked or mashed potatoes.

Serves 4

-Recipe from Cooking with Helen McCulley Beside You

Beef Stroganoff

Beef Stroganoff Recipe

-by Mary Edwards (formerly Mary Hornby...aka the baby of the fam)

Ingredients:

• 8 oz egg noodles
• 1 pound ground hamburger or sliced round steak
• 24 oz sour cream
• 8 oz sliced mushrooms
• approx. 6 green onions, chopped
• approx. 1/2 cup water
• olive oil
• flour
• Lowry's Seasoning Salt
• salt and pepper to taste

Instructions:

Cook noodles according to package instructions.

In a large saucepan, fry beef on medium high using enough olive oil so that the meat doesn't stick to the pan. (Hornby beef is very lean.) Once the meat is cooked all the way through, add a few tablespoons of flour and stir, soaking up the excess grease. Slowly add the water while constantly stirring. Once water is fully incorporated (which should happen very quickly), add sour cream, mushrooms, and green onions and mix thoroughly. Add salt, pepper, and copious amounts of Lowry's until it tastes just right. Reduce heat and stir occasionally, until mushrooms are tender. Serve over egg noodles. Enjoy!

Beef Stew

• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt or seasoning salt
• 1/2 teaspoon ground black pepper
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon paprika
• 3 Tablespoons Worcestershire sauce
• 1 onion, chopped
• 3 cups beef broth
• 8 carrots, thickly sliced
• 2 stalks celery, chopped
• 3-4 potatoes, diced

1. Toss stew meat with flour, salt, and pepper until evenly coated.
2. In a large, heavy bottom pot, heat a few tablespoons of oil. Add stew meat, turning occasionally until browned.
3. Remove stew meat, and saute onions until translucent. Add garlic and saute until fragrant
4. Combine Worcestershire sauce with broth, and slowly add to hot pot with onions. Use a whisk to scrape up browned bits from the bottom of the pan while adding the liquid.
5. Return the browned stew meat to the pot, along with bay leaves, paprika, carrots, and celery. Turn heat to low and simmer, covered, until stew meat is just tender, 1-2 hours.
6. Add potatoes and continue to simmer , uncovered, until potatoes are cooked through, 15-30 minutes.
7. If stew needs thickening, dissolve a bit of cornstarch in liquid and add to the stew. Return to simmer.
8. Remove bay leaves and adjust seasonings to taste.
9. Serve with crusty bread slathered with butter and a crisp, green salad.