Barbeque Beef Stir Fry Recipe

1/2 cup low sodium/low fat beef broth
1/2 cup water
1/4 cup catsup or more to taste
BBQ seasoning to taste (we used Penzey's 3000)
1 lb. small or new red potatoes
1/2 tsp. garlic powder
1/4 tsp. black pepper (we used Penzey's black and red pepper)
1-1/2 Tbsp. olive oil, separated
1/4 cup chopped onion
1/2 lb. fresh green beans
1 cup baby carrots
1 lb. sirloin tip steak, cut into bite sized pieces

Preheat oven to 400 degrees.  Clean potatoes and slice into wedges.   Toss with olive oil and place on a nonstick baking sheet.  Sprinkle with garlic powder and 1/8 tsp. black pepper.  Bake for 20 minutes or until tender.

While the potatoes are cooking, clean and trim the green beans and break into bite sized pieces, about 1" long.  Cut baby carrots into quarters lengthwise.  Put in a large sauce pan along with about 1/4 cup water.  Cook for about 5 minutes or until vegetables are tender.  Drain any remaining water and transfer vegetables to a large bowl.

Add 1 Tbsp. olive oil to skillet, along with chopped onion.  Saute until onions are fragrant.  Add sirloin to skillet and cook for about 4-5 minutes.  Season with pepper, garlic powder and BBQ seasoning and cook for an additional minute.  Add broth and ketchup and simmer for 1 minute.  Add potatoes and toss so that they are coated with the mixture.  Simmer gently until meat is cooked and tender and the vegetables are tender - should be only another minute or two.  (Add a little additional water if necessary ... or alternately add a little cornstarch to thicken mixture if too watery.) 

Mom's Meat Loaf

1 lb. ground beef
1/8 c. chopped onion
1 Tbsp. chopped celery
1/8 tsp. dry mustard
1/8 tsp. poultry seasoning
2 slices of soft bread
1/2 c. warm milk
1/2 Tbsp. Worcestershire
1/4 c. dry bread crumbs
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. sage
1 beaten egg
1/4 c. ketchup (chili sauce)
1/4 c. boiling water

Add onion, celery and seasoning to meat.  Cube bread & soak in milk; add eggs & worc. sauce & beat well.  Combine meat & egg mixture and form into loaf.  Roll in bread crumbs and place in greased pan.  Spread catsup or chili sauce on top.  Pour water around loaf.  Bake uncovered in 350 d. oven for 60 minutes.  Baste with pan liquid every 15 minutes.

Alice McClure's Spaghetti Sauce

1 - 6 oz. can tomato paste
1 can Campbell's tomato soup
1 can meatless spaghetti sauce
1 large can Tomatoes
1 lb. ground beef
1/4 c. olive oil
1 medium onion

Brown meat or meatballs & chopped onion in oil.  Pour off some of grease.

Add to remaining ingredients in large kettle & simmer several hours.

Some, or any, of the following may be added for flavoring as desired.

1 can mushrooms
1 T. chili powder
1 Bay leaf
1/2 tsp. oregano
Garlic Salt
Tomato puree for soup

Beef Stroganoff

3 T. flour
1-1/2 tsp. salt
1/4 tsp. pepper
1 lb. beef Tenderloin 1/4" thick
1 cut clove garlic
1/4 c. butter
1/2 c. chopped onions
1/4 c. water
1 c. ch. soup undil.
1 lb. sliced mushrooms
1 c. sour cream
parsley, chives or dill

Combine flour, salt, pepper.  Trim fat from meat.  Rub both sides with garlic.  Pour flour on meat.  Cut into 1-1/2" x 1" strips. 

In hot butter in Dutch oven or deep skillet, brown meat strips, turning often.  Add onions. - Add water, stir to dissolve brown bits.  Add soup, mushrooms; cook uncovered, over low heat.  Stir often, until mixture is thick & meat tender - 20 m.

Test before serving; stir in sour cream; heat, do not boil.  - Sprinkle with parsley.

Serve with rice or wild rice or noodles.

4 - 6 servings