RUSSIAN BEEF STROGANOFF COCA-COLA
1 1/2 lb Chuck steak or round 2 tb Flour
Steak, boneless 1/2 c Water
3 tb Flour 1 tb Worcestershire sauce
1 ts Salt 1 cn Mushrooms with liquid
2 tb Oil or shortening 1 c Sour cream
1/2 c Onion, finely chopped 2 tb Parsley, minced
1 cl Garlic, minced Mashed potatoes, noodles,
1/2 c COCA-COLA Or rice, cooked and hot
1/4 c Water
Cut beef into 1/2-inch strips; put in a plastic bag with 3 tablespoons of
flour and the salt. Shake until the meat is evenly coated.
In a heavy skillet or Dutch oven, heat oil/shortening, add the meat strips
and brown slowly, stirring often. Add onion, garlic, Coca-Cola, and 1/4
cup of water; mix well. Cover and simmer 30 to 45 minutes or until the
meat is fork-tender.
In a bowl, mix the 2 tablespoons of flour with the 1/2 cup of water until
smooth. Stir into the meat along with the Worcestershire sauce and the
undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If
making ahead for reheating later, do not add the sour cream now. Reheat,
then complete the recipe directions.)
Stir in the sour cream and heat gently just until the gravy simmers.
Sprinkle with parsley and serve over potatoes, noodles, or rice.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
5 lb Stew Meat * 1 pk (1 3/8 oz) Onion Soup Mix
2 Med. Bay Leaves 2 cn Cream Of Mushroom Soup **
1 cn Golden Mushroom Soup ** 1 cn Cream Of Celery Soup **
1 qt Water
* Stew meat should be cut up into small cubes of meat. ** All soups
should be the 10 1/2 oz size.
Preheat oven to 300 degrees F. (150 degrees C). Combine all ingredients in
a large covered casserole or Dutch Oven. Stir until well blended. Bake 3
to 4 hours or until meat is tender. Cool. Put into eight 1-pint freezer
containers, leaving 1/2-inch space at top. Seal and label as BRAISED BEEF
CUBES MIX. Freeze and use within 3 months. Makes about 8 pints of BRAISED
BEEF CUBE MIX.
Curried Beef and Potatoes
3/4 lb Beef Top Round steak 2 x Sm Potatoes, halved *
1/2 c Beef broth 2 ts Cornstarch
1/4 ts Salt 3/4 c Chopped Onion
3/4 c Chopped Green or Red Pepper 1 tb Cooking oil
1 ts Curry powder Med Tomato, coarsely chopped
* halved and thinly sliced (1/2 lb total)
Partially freeze meat. Thinly slice across the grain into bite sized
strips. set aside.
Cook sliced potatoes in boiling water about 5 minutes or till tender.
Drain and set aside.
Meanwhile, for sauce, stir together beef broth, cornstarch, and salt. Set
Spray a wok or large skillet with Pam. Heat over med-high heat. Add onion
and stir fry about 2 minutes. Add green or red pepper and stir fry about 2
minutes more or till vegetables are crisp-tender. Remove from wok.
Add oil to hot wok. Add beef and curry powder. Stir fry 2-3 minutes or
till beef is done. Push beef from center of the wok.
Stir sauce and add to center of wok. Cook and stir till thickened and
bubbly. Stir in onion mixture, potatoes, and tomato. Cook and stir all
ingredients for 1 minute or till heated through.
serving: 251 calories, 23 g protein, 21 g carbohydrates, 8 g fat, 53 mg
cholesterol, 414 mg sodium, 714 mg potassium.
1/4 c Onion, finely chopped 1/4 c Sweet gherkins, chopped
1/2 c Unsalted butter 1/4 c Mushrooms, chopped
1 lb Sirloin steak, sliced thinly 2 tb Brandy
2 Tomatoes, finely chopped 2 1/2 ts Flour
1 Red bell pepper, in 1/2-inch 1/2 c Beef broth
Slices 1/4 ts Oriental chili paste
1/2 Green bell pepper, in 1/2-in 1/2 ts Chili sauce
Dice 1/2 ts Ketchup
1 lg Egg, hard-boiled, chopped Tabasco sauce to taste
1/4 c Raisins 7 oz Edam, sliced 1/4-inch thick
1/4 c Black olives, pitted and Sauteed bananas as an
from the Keshy Yena Intercontinental Hotel, Curacao. In a skillet, cook
onion in the butter over moderate heat until golden. Add the steak,
tomatoes, and bell pepper. Cook, stirring, over mod-high heat, until
veggies are softened. Add the egg, raisins, olives, gherkins, and
mushrooms and cook the mixture, stirring, for 1 minute. Add the brandy,
heated, and ignite. Shake skillet gently until flame go out. Stir in flour
and cook for 2 minutes, stirring. Stir in broth, chili paste, chili sauce,
ketchup, Tabasco, and salt and pepper to taste. Simmer the mixture,
stirring occasionally, for 5 minutes. Line the sides of a 2-qt. shallow
casserole with some of the cheese slices. Pour the beef mixture into the
casserole, and cover it with the remaining Edam. Put the casserole in a
larger pan, add enough water to reach 1-inch up the sides of the casserole,
and cover the pan with foil. Bake in the middle of a preheated 325f oven
for 15 minutes. Serve with sauteed bananas. a 1963
Beef roasted in salt crust
3 c Coarse kosher salt 6 lb Standing rib roast, trimmed
In a bowl, stir together the salt and 3/4 cup water until the mixture forms
a slightly stiff paste, resembling wet snow. Arrange the roast, fat side
up, in a roasting pan, and coat completely with the salt mixture, patting
it on about 1/4-inch thick.
Roast the beef in the middle of a preheated 325f oven for 2 hours (about 22
minutes per pound) or until it registers 130f on a meat thermometer.
Transfer to a cutting board and let it stand for 15 minutes.
Remove crust with a hammer, carve and serve.