Ingredients are :50 lbs. ground beef

1 pt. ground onions

2 gal. cooked, drained, finely

chopped celery

2 (#5) cans tomato soup

10 lbs. or 1 1/2 (#10) cans ketchup

1 c. salt

1 2/3 tbsp. pepper

20 doz. hamburger buns

And the recipe is Pan fry meat and onions. Drain. Combine the rest of the ingredients in a 6 gallon pan. Simmer 1 hour. Serve on buns.

Ingredients are : 19 1/2 lbs. stew meat

4 cloves garlic

3 gallons water

1 3/4 qt. flour

1/4 c. salt

1 tbsp. pepper

8 1/2 lbs. potatoes

7 lbs. carrots

4 lbs. celery

2 lbs. onions

And the recipe is Brown beef and garlic; add water and simmer covered about 1 hour until meat is tender. While meat is cooking, remove about 1/2 gallon of broth and allow to cool slightly. Stir broth into dry ingredients. Pour mixture into simmering meat, stirring constantly until thickened. Cook potatoes, carrots, celery, and onion slightly and add to meat mixture. Bake 1-2 hours.

Ingredients are : 50 lbs. Sirloin beef cubes

3 qts. onions

3 qts. celery

3 gal. water

And the recipe is Brown Sirloin beef cubes, onion and celery. Add 3 gallons of water and simmer until tender. Add: 1 gal. catsup 1/4 gal. mushrooms Thicken with rue Just before serving, add 15 pounds sour cream. Serve over 10 pounds wide cooked noodles or rice. Serves 150. Use 6 ounce ladle. Garnish with parsley.

Ingredients are : 5 pounds Bonless Rolled Chuck Roast
2 tablespoons Unbleached Flour
1 tablespoon Cooking Oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
3/4 cup Water
1 each Clove Garlic — Pressed
2 each Small Onions — Chopped
1/2 cup Tomato Sauce
1 each Bay Leaf
1/8 teaspoon Thyme Leaves
1/2 pound Fresh Mushrooms — Sliced
2 tablespoons Butter
1 cup Dairy Sour Cream
Hot Buttered Noodles
Paprika
And the recipe is
Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender.
Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately.

Ingredients are : ***STUFFING***
1/2 cup onions – finely chopped
1/4 cup bell peppers – green — chopped finely
1 tablespoon garlic – very finely chopped
2 teaspoons sugar
2 teaspoons salt
2 teaspoons prepared mustard
1 teaspoon cayenne pepper – ground
1 teaspoon black pepper
1 teaspoon white vinegar
***SEASONED MUSTARD:***
1 teaspoon prepared mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
***BEEF***
4 pounds boneless sirloin or good quality boneless
— steak
1 medium onion – peeled and cut into eights
1 cup bell peppers – green — coarsely chopped
1 1/2 cups beef stock
1 tablespoon all-purpose flour
cooked rice – hot
And the recipe is
In a small bowl, combine the stuffing ingredients, mixing well. In a separate bowl, mix together the seasoned mustard ingredients.
Make 12 to 14 deep slits in the steak with a knife, to form pockets, being careful not to cut through to the bottom. Stuff the pockets fully with the stuffing mixture, using it all. Rub the surface of the steak thoroughly with the seasoned mustard. Cover well and refrigerate overnight. Keep refrigerated until ready to cook.
Place the steak, stuffing side up, and the juices it has given off, in a heavy ovenproof 8-quart pan or large Dutch oven with as broad a bottom as possible, so the steak will lie flat. Sprinkle the onion and bell peppers on top of the meat and pour 1-1/2 cups of the stock around the edges and a little over the meat. Cover pan and bake at 300 F for 1 hour. Remove lid, push any pieces of onion and bell peppers on the sides of the pan back into the liquid, and continue baking uncovered just until tender and juices run clear, about 1 hour and 45 minutes more. The cooking time will vary according to the thickness of the steak.
Remove the pan from oven and transfer steak to a platter. Skim off and discard fat from the pan juices. Spoon out about 3 tablespoons of the pan juices into a small bowl and mix with the flour until smooth. Place pan over high heat and gradually stir in the flour mixture until well blended. Bring to a boil, then reduce heat and simmer until juices thicken up a little and flour is cooked, about 10 minutes more, stirring and scraping pan bottom frequently.
Remove from heat and serve immediately with with some of the pan gravy spooned ove the meat and rice.

Ingredients are : 6 Tablespoons Butter
1/3 Cup Vegetable oil
2 Cups Bread cubes — cut in 1/2″ pc
1 Pound Ground veal
2 Eggs — lightly beaten
1 Onion — chopped
1/2 Cup Celery — chopped
1 Tablespoon Parsley — chopped
1 tablespoon Thyme; fresh — finely choppe
1 Flank steak(2 to 2-1/2 lbs w
2 Carrots — chopped
2 Bay leaves
1 Tomato — chopped
2/3 cup Beef broth
2/3 cup Dry red wine
And the recipe is
In large skillet, heat 1/2 the butter and 1/2 the oil.
Add bread cubes & saute until golden brown on all sides. Drain on paper towels & set aside. Combine veal, eggs, half of the chopped onions, the celery, parsley, and one half of the thyme, 1 tsp salt and 1/2 tsp pepper, and the bread cubes and mix until well combined. Stuff this mixture into the pocket on the side of the flank steak. Bring bottom edge of the pocket up and press it against the stuffing. Press the top edge of the pocket over the bottom edge and tie with string at 3″ intervals. In a large dutch oven, heat–> the rest of the butter and the oil & brown the meat on all sides. Add carrots, the rest of the onions, bay leaves, the other half of the thyme and the tomato. Cook on medium heat for 5 minutes, stirring frequently. Add broth and wine & bring to a boil. Reduce heat, cover pot and simmer for 1 hour & 15 minutes. Remove meat from the cooking liquids & set aside. Remove bay leaves and puree the cooking liquid in a processor or blender. Allow meat to cool a bit before slicing. ENJOY!!

Ingredients are :1 pound Ground Beef
Clove Garlic — minced
1/2 cup Chicken Broth
1 teaspoon Seasoned Salt
1/2 pound Bulk Spicy Italian Sausage
1 can (28oz) Tomatoes *
1 package (8oz) Chopped Fresh Mushroom
Bay Leaf
1 large Onion — chopped
1 can (6oz) Tomato Paste
1 teaspoon Italian Seasoning
1 pound Uncooked Spaghetti
And the recipe is
* Cut up and UN-drained In dutch oven, cook beef, sausage, onion and garlic. Drain. Ann next 7 ingredients. Simmer 30 mins. Prepare spaghetti according to package instructions. Drain. Serve sauce over hot spaghetti with grated Parmesan cheese.

Ingredients are : 2 slices bacon — diced
2 lbs. beef chuck pot roast — (2 to 4)
3/4 cup chopped onion
3/4 cup water
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
1 bay leaf
1/2 cup sour cream
2 tablespoons flour
2 tablespoons parsley — snipped
1/2 teaspoon kitchen boquet — optional
hot cooked noodles
And the recipe is
Cook bacon until crisp. Drain. Reserve drippings in pan. Trim fat from roast. Brown in Dutch oven on all sides in drippings. Add onion, bay leaf, water, salt, cumin and pepper. Cover and cook on stovetop or bake at 325

Ingredients are : 2 pounds Lean beef roast
6 Black peppercorns — whole
2 cups Cider vinegar
2 tablespoons Salt
2 cups Water
2 tablespoons Sugar
2 md Onions — peeled sliced thin
1/4 cup Flour — for dredging
1 Lemon — sliced thin
6 tablespoons Flour
10 Whole cloves
2 tablespoons Cooking oil
4 Bay leaves
6 Gingersnaps

And the recipe is
Place the meat in a deep bowl.Pour over it the vinegar and water.Add onions,lemon,cloves,bay leaves,peppercorns,salt and sugar.Cover and place in refrigerator for a minimum of two days,no longer than four.The longer it soaks,the stronger the taste.Turn meat at least once a day..
When ready to cook,remove meat from liquid and dust lightly with flour,using up to 1/4 cup.Heat oil in large pot or dutch oven.Brown meat on all sides.Strain marinade,removing and discarding solids,keeping only clear liquid.Add 1 cup marinade liquid to meat in pan,reserving remainder.Cover tightly and cook slowly,over low heat,for about 3 hours,until meat is fork tender.Add more marinade if necessary,to keep 1/2″ of liquid in pan..
When meat is done,remove from the pan.Crush the gingersnaps and combine with the 6 tbs.flour.Blend with 2 cups reserved marinade liquid,then stir into liquid in pan and bring to boil.Cook,stirring until thickened.Serve hot,with meat.Meat is also good cold,sliced.Makes 4 to 6 servings..

Ingredients are : 4 pounds Beef **

1 pint Vinegar
— water
4 Bay leaf

12 Who
black
4 Who

1 Bun

6 Onion

1 tablespoon Sugar

12 Gingersnaps
— salt & pepper
And the recipe is
** Use beef chuck, rump, or round.
*** My notes: Watch meat while it sits and add more vinegar and water (half of each) to keep meat covered. A similar recipe in Bon Appetit used red vinegar and red wine for the marinade and the beef was left in the refrigerator for about 9 days.
Wipe meat with damp cloth and then sprinkle thoroughly with salt and pepper. Place meat in an earthen dish and add vinegar and enough water to cover. Add the bay leaves, peppercorns and cloves, and let stand tightly covered for 5 days in a cool place.
Cut carrots in strips; slice onions. Put meat in a dutch oven and brown well on all sides. Add the carrots and onions and 1 cup of the spiced vinegar. Cover tightly and cook over low flame about 3 hours or until meat is tender. When meat is cooked, add the sugar and crumbled ginger snaps and cook for 10 minutes. This makes delicious gravy. If necessary, more of the spiced vinegar may be added.