Recipes A to Z....."R" is for Roast Beef

There's no better way to add variety to family meals then by adding the use of sauces. The old stand-bys have a new flavor, leftovers seem like new inventions.

Sauces can be elaborate or they can be as simple as these listed here, which can dress up the familiar into something delicious!

There's nothing like horseradish and roast beef. Ummm! Make this sauce no more than a half hour before serving, as it becomes soft on standing.

1 cup heavy whipping cream (no substitutes)

1 egg white

1/4 cup mayonnaise

1/3 cup drained horseradish

1 teaspoon salt

Combine cream and egg white and beat until stiff peaks form. (I use an electric hand mixer) Fold in mayonnaise. Then fold in horseradish and salt. Serve with beef, corned beef or ham. Makes about 2 1/2 cups or enough for 10 servings. Good for company.

1/2 cup chopped green pepper

2/3 cup chopped onion

3/4 cup chopped celery (including leaves)

2 envelopes garlic salad dressing mix

1/3 cup vinegar

1/2 cup vegetable oil

1 cup grape juice or Burgundy wine

1 Tablespoon Worchestershire sauce

6 lbs blade bone chuck roast

Combine all ingredients except meat and mix well. Pour over roast. Cover with foil and allow to marinate 12 to 24 hours in refrigerator, turning meat occasionally. When ready to cook, set meat on rack in pan. Roast in a slow oven (325 degrees F) for 2 to 2 1/2 hours, or until desired tenderness. Baste occasionally with the marinade during the roasting period. This amount of marinade is also sufficient for a 12 lb. roast. Marinate in a large, shallow pan.

1/4 cup flour

3/4 teaspoon salt

1/8 teaspoon pepper

5-6 lb. beef pot roast

2 Tablespoons olive oil

1 can tomatoes (about 3 1/2 cups

1/4 cup water

5 peppercorns

3 bay leaves

5 onions, quartered

8 small carrots, cut in half

Mix flour with salt and pepper and rub into all sides of the roast. Heat oil in a heavy kettle or Dutch oven. Add roast and cook over medium heat, turning to brown on all sides.

Add tomatoes, water, peppercorns, bay leaves, and two of the quartered onions. Cover tightly and simmer gently about 4 hours or until almost tender. Turn meat occasionally to ensure even cooking. If needed, add a little hot water during cooking..

Add the remaining onions and the carrots. Continue cooking about 30 minutes longer or until meat and vegetables are tender. Remove meat and vegetables to a hot platter to keep warm and rest. Then make the gravy.

To make gravy, skim off excess fat from the liquid in the kettle. Remove bay leaves and peppercorns. Thicken liquid with a flour and water paste. (For each cup of liquid, use 1 1/2 Tablespoons flour and mix to a smooth paste by gradually adding 3 Tablespoons water.) Season with salt and pepper.

Tip - Make your flour and water paste in a jar. Shake the jar and pour into liquid in kettle. No lumps!

Whole beef tenderloin

Garlic

Soft butter or 3 strips bacon

Salt and flour

1 pound mushrooms

Place tenderloin on rack in shallow roasting pan. Rub with cut garlic. Brush with soft butter or with half strips of bacon. Dust with salt and flour.

Roast in a slow oven 325 degrees F for 20 minutes per pound for rare or 25 minutes per pound for medium.

For a crusty brown meat with pink or red inside, roast in hot oven 450 degrees F for 45-60 minutes.

Saute mushrooms in butter and dribble on top and around meat. Garnish with parsley.