Braised Short Ribs

3 pounds short ribs of beef Flour

Salt Pepper

1 cup water

Cut meat into serving portions. Dredge with flour and brown in a hot kettle or oven. Season with salt and pepper, add water, cover and cook in kettle at simmering temperature or in a slow oven ( 300°F.) until tender, 1 1/2 to 2 hours. Allow 1/2 pound per serving.

Variations - Use Barbecue Sauce (page 253) for water.

2. Spread prepared mustard over ribs and use tomatoes or tomato juice in place of water.

3. Add sauerkraut during the last 45 minutes of cooking.

4. Add uncooked pared potatoes, carrots and onions to the ribs about 45 minutes before ribs are done.

Beef Goulash

3 pounds beef chuck Vinegar

Summer savory 1/3 cup fat

1 teaspoon salt

1/2 teaspoon paprika

8 onions

Cook the onions slowly in the fat. Cut the beef into cubes or slices and sprinkle with vinegar and a little savory. Add the salt and paprika. Add the cooked onions, cover tightly, and simmer for about two hours. The liquid may be increased just before serving by the addition of a little beef stock, or cream, either sweet or sour.

Savory Beef

2 pounds beef, plate, shank, rump or round

3 large onions, sliced 3 tablespoons fat

3 tablespoons flour

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground cloves and thyme or Summer savory

1 pint brown stock or boiling water and meat extract

2 tablespoons vinegar 1 tablespoon catchup

Brown the onions slowly in the fat. Increase the heat. Cut meat into sizes desired for serving, add it to the onions, and brown. Mix the flour and the dry seasonings. Sprinkle this mixture over the meat. Add the stock, vinegar and catchup. Cover closely. Simmer until meat is tender, allowing at least two hours for shank or plate and one and one-half hours for rump or round.

Pot Roast Of Beef

4 pounds chuck, round or rump of beef 1/4 cup flour

3 tablespoons fat Salt and pepper 1/2 cup water

Dredge meat with flour and brown on all sides in hot fat. Season with salt and pepper. Add water, cover and cook slowly until tender, 3 to 4 hours. As the liquid cooks away add more, as needed. Serve with brown gravy and vegetables. Makes 8 portions.

Variations - 1. Add uncooked pared potatoes, carrots, green beans, celery and onions just long enough before serving to cook them. They may be whole, quartered or sliced.

2. Use tomatoes or tomato juice in place of water.

3. After browning, pour 1/4 cup horse-radish over meat.

4. Before cooking, cut slits in the meat and insert stuffed olives, pushing them into the meat.

Smothered Beef

3 pounds rump

Flour mixed with salt and pepper 3 large onions, sliced 3 tablespoons fat

2 tablespoons mild prepared mustard 1 teaspoon celery seed 1 cup strained tomatoes or 1/2 can tomato soup

Dredge the meat with flour and brown it in a heavy pan. Brown the onions in the fat; add the mustard, celery seed and tomatoes. Pour this sauce over the meat and simmer three hours or more.