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Dawn's Recipes

Stuffed Flank/Tenderized Steak

Makes 4 servings.

1 ½ cups packaged bread stuffing
1 (4 oz.) can sliced shitake mushrooms with juice chopped
2 Tbsp. melted butter or margarine
2 Tbsp.grated Parmesan cheese
1 ½ lb. tenderized steak (this does not need to be scored) or 1 to 1 ½ lb. flank steak, (scored on both sides or be scored)
2 tbs. salad oil

Sauce:

1 (¾ oz.) package brown gravy mix
¼ cup dry red wine
2 Tbsp.minced green onions
¼ cup red currant jelly

Combine the bread stuffing with mushrooms, juice, butter, and cheese. Spread over flank or tenderized steak; roll up like a jelly roll. Fasten with string. Pour oil in a 6 quart slow cooker. Roll steak in oil, coating all sides. For sauce: Prepare gravy mix according to package directions. Pour gravy, wine, and onions over meat. Cover and cook on low for 6-7 hours. Remove meat from pot to a warm platter and slice. Add jelly to sauce and stir until dissolved. Pour the sauce over the meat and serve.

Enchilada pie

Serves 6

1 Tbsp olive oil
1 cup chopped bell pepper (any color or combo)
¼ to ½ cup of finely chopped onions
1 minced garlic clove
1 lb. ground beef
2 tsp. ground cumin
1 can (14 ½ or 15 oz) diced tomatoes
½ cup enchilada sauce
1 can (4oz) chopped green chilies
½ cup frozen corn
½ cup canned black beans
¾ cup canned sliced black olives
3 (9-10) inch jalapeno and cheddar tortillas
8 oz shredded 4-cheese Mexican blend
Toppings: sour cream, salsa, guacamole, fresh chopped cilantro

You will need a deep dish pie plate.
Heat oil in a large nonstick skillet over medium heat. Add pepper, onions and garlic and sauté for 4-5 minutes. Add the ground beef; cook breaking it up in chunks until no longer pink. Stir in the cumin, tomatoes, enchilada sauce and chilies.
Simmer for about 10 minutes. Remove from head and stir in the corn and black olives.
Heat oven to 400 F.
Assemble the pie in the following manner: place one tortilla on the bottom of the pie plate. Top with half of the meat mixture, and then add about 1/3 of the cheese. Top with the second tortilla, the remaining meat mixture, ½ the remaining cheese, then the third tortilla. Cover with foil.
Bake 30 minutes. Uncover, sprinkle with the remaining cheese and bake uncovered 10 minutes longer or until the filling bubbles. Cool 5-10 minutes before slicing. Serve with the listed toppings or your own favorite combinations.

Beef Pot Pie

Serves 6-8

Pie Crust

2 cups flour
¾ cup plus 2 Tbsp butter flavored shortening
1/3 cup boiling water
1 Tbsp milk
1 tsp salt

Place the shortening in a large bowl spreading it out slightly.
Add the salt, milk and boiling water mashing all together to soften the shortening.
Stir in the flour slowly until the dough is the consistency that you can handle it without sticking.
Pick the dough up and break into 2 equal pieces, flour your rolling surface and roll out each immediately trying not to handle it too much and definitely do not knead it!!

The Pie Filling

1 lb. stew beef
1 cup beef broth or bouillon
½ cup of red wine
1 tsp salt
2 bay leaves
2 whole cloves
Dash thyme leaves
1 cup sliced carrots
1 cup sliced mushrooms
1 cup diced celery
1 cup diced onions
1 cup frozen peas
1 tbsp plus 1 tsp flour
1 egg slightly beaten

Broil the beef until browned on all sides.
Transfer to a medium saucepan; combine the broth and wine in a bowl and add 1 cup of the mixture to the beef along with the salt, bay leaves, cloves and thyme. Cover and simmer for about 90 minutes or until beef is tender. Add carrots and simmer until almost tender then add the mushrooms, onion and celery simmering until all are tender.
In a small bowl gradually add the remaining broth and wine mixture to the flour and stir until it forms a smooth paste.
Add the flour, broth and wine paste to the beef and vegetables stirring until thickened and then add the peas and mix well.
Simmer for 5 minutes
Transfer the pie mixture to a 9 inch deep dish pie plate lined with the crust, top with the second crust and crimp the edges.

New England Garlic-Herb Pot Roast

4-pound beef arm, chuck, rump or cross rib pot roast
1-2 tsp. salt
½ tsp. fresh cracked black pepper
1 tbs. chopped fresh or 1 tsp. dried marjoram leaves
1 tbs. chopped fresh or 1 tsp. dried thyme leaves
2 tsp. chopped fresh or ½ tsp. dried oregano leaves
4 cloves garlic, crushed
1 can (10 ½ oz.) condensed beef broth or beef bouillon (2 cubes dissolved in 1 ½ cups of water)
½ cup dry red wine
8 small potatoes cut in half, (I like to use red skins, they have a creamier taste)
8 medium carrots cut into fourths
6 small onions

Brown beef in a skillet over medium heat until brown on all sides and remove to a surface suitable for seasoning ( I use a cutting board reserved for work with red meat)
Sprinkle beef with salt, pepper, marjoram, thyme, oregano, and garlic.
Place potatoes, carrots and onions in a 6 quart slow cooker and top with the meat.
Pour the beef broth or bouillon and red wine over the beef and vegetables and cover.
Cook on low for about 7 hours
Remove beef and vegetables to warm platter
Serve au jus or with gravy of choice.