Sweet and Sour Meatloaf

Sweet and Sour Meatloaf

1 1/2 pounds ground beef
1 teaspoon salt
2 eggs
1 (15 oz.) can tomato sauce, divided
1 cup dry bread crumbs
1/4 teaspoon pepper
1 teaspoon minced onion

Topping:
Reserved tomato sauce
2 Tablespoons vinegar
2 teaspoons mustard
2 Tablespoons brown sugar 1 and 1/2 cup sugar

Mix together beef, bread crumbs, salt, pepper and eggs. Add onion and 1/2 the tomato sauce. Form into loaf in 9 x 5 x 3 inch pan. Bake at 350 degrees for 50 minutes. In saucepan, combine topping ingredients, bring to a boil, pour over meatloaf. Bake 10 minutes more. Yield: 6 servings

Strawberry Chicken Salad

Bob's Strawberry Chicken Salad

1 marinated cooked chicken breast (or salmon or steak)
1/2 cup fresh strawberries
1/3 cup Gorgonzola or Blue Cheese
1 cup of toasted walnuts
2 or 3 cups of spring mix or your favorite greens
1 cup diced cucumber
5 Cherry tomatoes halved or a similar type
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon seedless preserves
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper

Place the salad greens, chicken,berries in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with toasted walnuts.

Beef Burgundy

Ingredients for Beef Burgundy  (8 Servings)

1 tablespoons extra-virgin olive oil
6 ounces bacon, roughly chopped
3 pounds  beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bouillon cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter
~12 pearl onions, optional

In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.

~Thanks to https://cafedelites.com/beef-bourguignon/ 

Sweet And Sour Beef

2 Tbsp. butter
3/4 c. ketchup
1 medium onion, chopped fine 1 or 2 tsp. vinegar
2 Tbsp. prepared mustard
1 Ib. London Broil
1 Tbsp. Worcestershire sauce
1 tsp. salt
2 Tbsp. brown sugar

Brown meat and onion in oleo. Mix the remaining ingredients. 

Put meat and onion in crock pot. Pour sauce over meat. Cook on LOW all day.

Indian Pot Roast

3 to 4 lb. pot roast
12 whole peppercorns
2 cloves garlic
12 whole  allspice
4 Tbsp. butter
1 bay leaf, crumbled
Salt
1 Tbsp. grated horseradish
Flour
1/2 c. good rum or dry red wine
1 large onion, sliced
1/2 c. water

Mash the garlic and saute in the butter. Rub the meat with salt and flour and brown it well on all sides in the butter. Lay the meat on a bed of thin sliced onion in a large Dutch oven or any pot with a tight fitting lid. Add the butter, the spices and seasonings, and pour the rum or wine over the meat. (A good pot roast will supply most of its own juices but as it cooks, pour the ½ cup of water over it to make an ample supply of gravy.)

Cover tightly and simmer for 3 or 4 hours until the roast is tender. This may be done either in the oven or on the back of the stove. If you want carrots with the pot roast, add them to the pot for the last half hour of cooking and for the last 12 minutes of cook-ing, add dumplings to steam in the flavors of the pot. When the roast is done, remove it to a hot, round platter and surround with the dumplings and carrots. Stir the gravy until smooth, correcting the seasoning if necessary. Pour it over the roast; if fresh dill is available, cut it over the dish with a lavish hand. Serves 6 to 8.

Dumplings:
2 c. flour  1/2 tsp. salt
4 tsp. baking powder                         1 scant c. milk
Sift together the dry ingredients and add the milk gradually. Drop by the spoonful into the gravy and cook with pot roast and stew during the last 12 minutes of cooking.

Susan's Highlander Stew

Ingredients
5 Ibs chuck roast cubed into ~1 inch pieces (lamb may substituted)
3 Ibs baby red potatoes cleaned and halved (regular red potatoes should be cleaned and quartered)
3 Ibs small/medium yellow onions quartered (or cut smaller depending on size of onions)
1 Ib baby carrots (halved or cut in thirds)
2 cans Guinness (Killians may be substituted)
1 box chicken stock
1+ cup flour
kosher salt
pepper
Italian seasoning
olive oil (vegetable oil may be substituted)

Instructions
Combine flour, salt, pepper, and Italian seasoning in a container of choice. Dredge meat in flour mixture. In cooking vessel of choice, pour in olive oil to heat. When oil is hot add meat to brown. When meat is brown de-glaze kettle with gooiness, stirring and scraping. Add all of the other ingredients in kettle, allow to cook at a simmer for 1-2 hours (all ingredients should be covered with liquid so if needed add additional chicken stock or water). Season to taste. To thicken further closer to serving time you may add a slurry (mixture of flour and water) allowing cooking for several minutes to lose raw flour taste or a mix of corn starch or arrow root and broth to the stew bringing stew to a boil for a few minutes to thicken to desired consistency

Notes
Try to be consistent with the sizes of all items. The closer to each other in size they will be, the more evenly they will cook.